News

Where is your mask from? A box of 10 of them arrived at my door one morning, no explanation… very mysterious! If it was you who sent them thank you so much, they’re very comfortable!

When did you start at Easter Greens? 02/11/2021 at around midday… great times.

What do you do at Easter Greens? I am quite tall, so I enjoy reaching for the boxes of crisps and kitchen roll on the top shelf of the stockroom.

Why did you want to work at Easter Greens? I really wanted to work for an ethical local organisation, and Easter Green’s values align with my own. After doing loads of different jobs during lockdown, it’s nice to have something a bit more chilled that’s fulfilling as well! I’m at university at the mo, so it’s a perfect part time job!

What do you love about working at Easter Greens? All the vegan stuff! I have been vegan for 9 years, so it’s quite intoxicating to look around and think that everything in the shop is plant-based! All the customers are very friendly too, and it’s great to chat with them about food. 

What is your favourite item that we sell? The big chunky Vego bar baby! 150g of choccy, nutty gold!

What do you like to do outside work?  I like music, loving being able to go to live shows again. I’m booked to see so many bands that have been postponed again and again… until now! I also like running, a nice chilly few miles up the Braid Hills or Pentlands for me is stunning! Aside from that I live in the telly: Drag Race, Succession, We Are Lady Parts, Call the Midwife - I am always watching something!

What gets you out of bed in the morning? Often my eyes spring open full of vitality vigour at the first rays of dawn, I just can’t stay snoozing! I also have ‘Lonely’ by CMAT as my alarm. 

What are your ambitions in life? Time 2 get serious folks…

No to be honest at the moment I don’t really have a grand plan in mind, just try to stay as happy as I can and be kind to the people I care about. 

Once COVID is over what's the first thing you want to do? Hopefully we’re in the tail end of the coronavirus lockdowns, just need to take on the real disease now… Tories!

Tell us an interesting fact about yourself. Mmm I’m not really sure to be honest, I think I like to try and stay pretty unremarkable. If you do spot anything noteworthy, let me know and I’ll do my best to tackle it.

Thanks to the lovely Sarah and Eilidh from our Morningside store we've got not one, not two but four meals to share with you this valentines week. All our recipe cards include a starter, main, side and dessert. 

To start - caprese salad

Ingredients - 
250g tomatoes
Bunch of basil
Mozzarisella© vegan cheese
Extra virgin olive oil
Salt and pepper

Method -
1. Slice the Mozarisella into thick rounds
2. Slice the tomatoes into rounds
3. Pick the leaves off the basil
4. Arrange the tomatoes, Mozzarisella and basil on a plate
5. Drizzle with olive oil and season with salt and pepper

On the side - salad with Italian dressing 

Ingredients - 
1 Little Gem Lettuce
2 Tomatoes
1/3 Cucumber
Inspired Vegan©salad dressing
Salt and pepper

Method - 
1. Slice the cucumber and tomatoes and rip the lettuce leaves into bite size pieces.
2. Toss in a salad bowl
3. Dress with the salad dressing about 5 minutes before serving
4. Season with salt and pepper

Main course - tomato pasta 

Ingredients -
Jar of Mr Organic© or Suma Passata Sauce
Packet of dried fusilli pasta
Violife© vegan Parmesan
Salt and pepper

Method - 
1. Bring a large pan of water to the boil and add a good pinch of salt (about a level teaspoon)
2. Cook the pasta according to pack instructions (100g dried pasta per person)
3. Empty the pasta sauce into a separate saucepan and heat on a medium heat until
cooked through
4. Drain the pasta and add to the sauce: enough that it thickly coats the pasta
5. Serve in pasta bowls and grate over the vegan Parmesan
6. Season with salt and pepper to taste

To finish - biscotti with ice cream

Ingredients - 
One pack Rhythm 108© biscotti (or your favourite cookies)
Tub of ice cream in your favorite flavour

Method - 
1.Break the biscotti into bite size pieces.
2.Top with 1 or 2 scoops of ice cream.

Share with us what you made! Take a pic, make a reel, and tag our socials.

Thanks to the lovely Sarah and Eilidh from our Morningside store we've got not one, not two but four meals to share with you this valentines week. All our recipe cards include a starter, main, side and dessert. 

To start - pesto stuffed cherry tomatoes 

Ingredients - 
150g cherry tomatoes (about 5 each)
Jar of Suma© basil pesto
Pine nuts
Extra virgin olive oil
Salt and pepper

Method -
1.Chop the top off the tomatoes and carefully scoop out the seeds with a small spoon or melon baller
2. Stuff with the pesto
3. Place the pine nuts in a small frying pan on a low-medium heat and toast until golden
4. Top the tomatoes with the toasted pine nuts and oil, then season with salt and pepper to taste

On the side - homemade garlic bread  

Ingredients - 
1/3 baguette
75g Violife© Vioblock
3 garlic cloves

Method - 
1. Pre-heat oven to 200c/180c Fan/Gas 6
2. Bring a small frying pan to a medium heat and add the 100g Vioblock
3. Once sizzling, add the garlic and cook for 2 minutes
4. Slice the baguette length ways in half, drizzle over with the garlic butter and put the bread on a baking tray, garlic butter side up
5. Cook in the oven for 5-7 minutes to warm the bread through.
6. Season with salt and pepper

Main course - spaghetti bolognese 

Ingredients -

Method - 
1. Heat the oil to a medium heat in a large saucepan
2. Add the onion, carrot and celery and cook for about 10 minutes, stirring regularly until all are a bit soft
3. Stir in the garlic, tomato puree, balsamic vinegar, oregano and rosemary and cook for a further minute
4. Add the aubergine, lentils, mushrooms chopped tomatoes, stock cube, water and Worcester sauce
5. Keep stirring the ingredients so they don’t stick, and wait for them to come to the boil
6. Reduce the heat to a simmer. Cover loosely with a lid and cook for around 40-45 minutes until the sauce thickens.
7. Keep an eye and keep stirring, occasionally adding some water to stop it sticking to the bottom if needed
8. Whilst the sauce is cooking, bring a large pan of water to the boil and add a good pinch of salt (about a level teaspoon)
9. Cook the pasta according to pack instructions (100g dried pasta per person)
10. To serve, ladle a good spoon of sauce over the spaghetti and top with the basil, Parmesan and salt and pepper to taste

To finish - biscotti with ice cream

Ingredients - 
One pack Rhythm 108© biscotti (or your favourite cookies)
Tub of ice cream in your favorite flavour

Method - 
1.Break the biscotti into bite size pieces.
2.Top with 1 or 2 scoops of ice cream.

Share with us what you made! Take a pic, make a reel, and tag our socials.

Thanks to the lovely Sarah and Eilidh from our Morningside store we've got not one, not two but four meals to share with you this valentines week. All our recipe cards include a starter, main, side and dessert. 

To start - nachos

Ingredients - 
Packet of tortilla chips
Vegan cheese (we love Applewood for that smokey flavour an exellent melt)
Jar of jalapeños if you like it spicy 
Oatly!© Oat Fraiche
Jar of salsa, or why not make your own from roasted fresh tomatoes, peppers and fresh herbs

Method -
1.Pre-heat oven to 200c/180c Fan/Gas 6.
2. Tip the tortilla chips into an ovenproof dish
3. Top the tortilla chips with grated vegan cheese
4. Add Jalapeños to taste
5. Cook for 5-8 minutes or until the cheese has melted
6. Serve with the sour cream and salsa

On the side - coleslaw 

Ingredients - 
1 carrot
1 red or white cabbage
Vegan mayonnaise
Salt and pepper

Method - 
1. Grate an equal amount of carrot and cabbage
2. Mix in a bowl with the mayonnaise to taste, we're big fan's of may so always go for an extra big dollop.
3. Season to taste with salt and pepper

Main course - burger and chips 

Method - 
1. Cook chips according to packet instructions
2. Whilst the chips are cooking slice the onion and tomato thinly and rip the lettuce into bite size pieces
3. Slice the buns in half
4. Cook the burger according to packet instructions and top with the cheese slice
5. Put the burger in the bun and top with the lettuce, tomato and onion in the bun
6. Add your favourite condiments and pickles
7. Serve with the chips

To finish - cookies and ice cream  

Ingredients - 
1 pack of your favourite cookies
Tub of ice cream in your favorite flavour

Method - 
1.Break the cookies into bite size pieces.
2.Top with 1 or 2 scoops of ice cream.

Share with us what you made! Take a pic, make a reel, and tag our socials.

Thanks to the lovely Sarah and Eilidh from our Morningside store we've got not one, not two but four meals to share with you this valentines week. All our recipe cards include a starter, main, side and dessert. 

To start - tomato bruschetta

Method -
1. Finely chop the fresh and sun-dried tomatoes, finely dice the onion, and crush the garlic clove.
2. Mix the onion, tomatoes, sun-dried tomatoes, garlic and basil in a bowl gently: try not to “mash” the tomatoes.
3. Add the balsamic vinegar, olive oil and salt and pepper to taste. Mix again.
4. Cover and let sit for at least an hour: this helps the flavours soak in and blend together.
5. Just before serving: slice the baguette diagonally and toast gently until golden.
6. Spread the mixture evenly on the warm bread and serve.

On the side - grilled courgettes with lemon and garlic 

Ingredients - 
2 tbsp olive oil
2 courgettes
3 garlic cloves
1 lemon (zest and juice)
Salt and pepper

Method - 
1. Chop the courgette into batons and crush the garlic clove.
2. Heat a large frying pan to medium-high and add the olive oil.
3. Add the courgettes and fry with the garlic and lemon zest until caramelised.
4. Season to taste with the lemon juice, salt and pepper.

Main course - mushroom risotto with garlic mushrooms

Method - 
For the risotto:
1. Heat the stock in a saucepan and keep on a low simmer.
2. In a bowl, add the porcini mushrooms and enough hot stock to cover.
3. Leave until they’ve softened (about 5 minutes), fish them out and chop them, reserving the soaking liquid.
4. Bring a separate large pan with the olive oil to a medium heat then add the onion and celery.
5. Gently fry for at least 10 minutes, then increase the heat to medium-high and add the mushrooms.
6. Cook until the mushrooms are soft, then add the rice and stir so it’s coated with oil (add a tiny bit more oil if it’s sticking).
7. Pour the porcini soaking liquid through a sieve into the pan and add the chopped porcini and 1 ladle of hot stock.
8. Turn the heat down to a simmer and keep adding stock 1 ladle at a time, stirring the rice gently. Allow each ladleful to be absorbed before adding the next.
9. Carry on adding stock until the rice is soft but with a slight bite. This will take about 30 minutes.

For the garlic mushrooms:
1. Heat a frying pan to medium-high and add the olive oil.
2. Fry the mushrooms and garlic until soft and slightly caramelised.
3. Remove from the heat and add the parsley and lemon juice.
4. Season with salt and pepper.

To Serve:
1.Check the seasoning of the finished risotto and stir in the extra virgin olive oil and Violife© Prosociano. You want a slightly gooey consistency so add 1 last ladle of stock if needed.
2. Serve the risotto in individual bowls, topped with the garlic mushrooms, some more Violife© Prosociano and salt and pepper to taste.

To finish - biscotti with ice cream  

Ingredients - 
1 Pack Rhythm 108© almond biscotti (or your favourite gluten free Doves Farm cookies!)
Tub of ice cream in your favourite flavour

Method - 
1.Break the biscuits into bite size pieces.
2.Top with 1 or 2 scoops of ice cream.

Share with us what you made! Take a pic, make a reel, and tag our socials.

Parsnips are so much more than a Christmas vegetable (and are perfectly in season up until March) so why not give this simple yet delicious root veg some love with this creamy, spice spiked curried parsnip dauphinois.

Ingredients
2 large parsnips
2 medium shallots
200ml coconut milk
1 tbsp madras curry powder
1 tsp ginger, grated
3 garlic cloves, grated
1/2 tsp salt
1/4 tsp ground black pepper

Method
1. Preheat your oven to 200c
2. Peel then thinly slice the parsnips and the shallots, I used a mandalin but you can also do it by hand.
3. Layer the parsnips then shallots, parsnips then shallots in a loaf tin, put to one side while you make the curry cream.
4. In a blender add 200ml coconut milk, 300ml water, madras curry powder, ginger, garlic, salt and pepper. Blend until smooth.
5. Carefully pour the curry cream over the layered parsnips. Cover the tin with foil and bake in the oven for 15 minutes.
6. Uncover and the continue to bake for a further 20 minutes until the parsnips are tender when pricked with a knife (aim for the centre of the tin and go all the way down to check all the layers) and the top is golden and crisp.
7. Sprinkle with chilli flakes for a extra kick or some finely chopped coriander leaf for some extra colour and enjoy!

Where is your mask from? Cambridge Mask Co. It’s a special design in support of those born with cystic fibrosis.

When did you start at Easter Greens? Back in September 2021.

What do you do at Easter Greens? I’m a shop assistant, serving customers and keeping the shop floor stocked and cleaned. I especially enjoy making the window displays look extra gorgeous.

Why did you want to work at Easter Greens? After a long, long time working from home, I was keen to get out and chat to people in person. Easter Greens seemed like the perfect place for me: nearby, friendly people and incredible products!

What do you love about working at Easter Greens? Being able to bring my own skills and creativity is fantastic. Plus the staff are all gems.

What is your favourite item that we sell? It’s a tie between the Hip Pop Kombucha (Ginger and Yuzu) and the Printed Peanut soaps. I love items where the packaging is as high quality as the product itself. Honourable mention to the Eco Eggs.

What do you like to do outside work?  I have two other jobs outside of Easter Greens. I work for my brother-in-law at Fleck Illustration and with my husband for his film developments. When I get to relax, I love to chill out with a creamy rooibos tea, hang with my garden squirrels, or tend to my many indoor plants.

What gets you out of bed in the morning? The light slowly rising through my sunrise lamp, and several alarms. Plus the promise of more tea.=

What are your ambitions in life? I’d love to see our film get made, and be given the opportunity to make more. It would be an absolute dream.

Tell us an interesting fact about yourself. I wore face masks before they were in vogue. Not the trailblaze I thought I’d be claiming, but here we are!

Where is your mask from? A local Tailor!

What do you do at Easter Greens?
I’m a shop assistant at the Morningside Store so I serve our lovely customers, stock the shelves and ensure the shop is clean and tidy

Why did you want to work at Easter Greens?
I loved the ethos of Easter Greens. Being both a vegan and a geography student I am passionate about reducing our individual impact on the environment. I’m also a big foodie and it’s a fantastic place to try and find new vegan foods.

What do you love about working at Easter Greens?
I love chatting with all the customers. I feel I learn new things everyday from them. I also love how friendly and helpful all our staff are.

What is your favourite item that we sell?
This is a hard one! It’s either the Suma Apple and Pear spread as I used to eat it all the time as a child or the Earthy New Moon Brie

What do you like to do outside work? 
Outside of work, I’m a geography student at Heriot Watt and a geography student ambassador for the Royal Geographical Society. I love to read in my spare time and explore new places (if the weathers nice haha).

What gets you out of bed in the morning?
A big cup of coffee and my dressing gown.

What are your ambitions in life?
I hope to use my degree to become an environmental consultant to try improve the impact we all have on the planet for the better

Once lockdown is over what's the first thing you want to do?
I’d love to head to North to see my family and my brother’s new mini dachshund puppy!

Tell us an interesting fact about yourself.
I’m a fully qualified Highland dance teacher! I hope to have my own dance school one day.

Where is your mask from?
I got it from a seamstress on Dalry Road. It’s the best fitting mask I’ve ever worn, and I’ve ended up using it to make a whole load of my own.

What do you do at Easter Greens?
My official role is Shop Assistant at the Morningside store, and that basically means I spend most of my time helping out all of our lovely customers. And, of course, trying all the food that comes in so I can give recommendations

What do you love about working at Easter Greens?
Is it cheesy if I say the people? The people who come into the Morningside shop are a proper community, and I love chatting and catching up with regulars. Also, all the team are a dream to work with, and we’re genuinely like a wee family.

What is your favourite item that we sell?
It was such a struggle to choose one, but going purely off of the amount I end up buying - the Violife cream cheese. There’s just something about it, I have on more than one occasion eaten it straight out of the tub!

What do you like to do outside work? 
I study Sustainable Development at Edinburgh, and I’m really passionate about sustainability and climate justice work. I’m also a bit of a nerd about style and fashion, and a big fan of sewing and upcycling, so I spend a lot of time using my friends as mannequins for what I sew.

What gets you out of bed in the morning?
If we’re talking literally, a cup of tea - I need at least one cup if I’m going to have to think at all that day. In a more general sense, though, my friends bring me so much joy, they make even the worst days seem better.

What are your ambitions in life?
I’m determined to bring back tailoring, and make buying clothes specifically made for you and your body more accessible. Ready-to-wear is out - long live tailored clothes!

Tell us an interesting fact about yourself.
I was obsessed with Lord of the Rings as a child, and took up archery in an attempt to be as cool as Legolas. It turned out I was pretty good at it, and somehow ended up competing at the British Championships, where I felt very out of place!

Where is your mask from? A wee shop on Cockburn Street!

When did you start at Easter Greens?
I started at Easter Greens in November 2020, when the Morningside store was opening.

What do you do at Easter Greens?
I’m a part-time sales assistant, which usually entails keeping the shop nice and tidy, filling up shelves and of course chatting to all our lovely customers.

Why did you want to work at Easter Greens?
I really wanted to work at Easter Greens as the company values align strongly with my own. After quitting a full-time job so I could pursue my masters degree, I was looking for part-time work with an ethical company. I had been following Easter Greens on social media for a while, and when I saw that a store was opening in Morningside, a 15-minute walk from my house, I knew it was meant to be!

What do you love about working at Easter Greens?
I love working for a vegan company. But more importantly, I love working with such a friendly and genuine team of people, and I love getting to chat to so many wonderful customers!

What is your favourite item that we sell?
At the moment it would have to be the Love Raw ‘Cre&m Filled Wafer Bars’ (vegan Kinder Bueno vibes anyone??) … both the original and white choc bars are amazing. The Breadwinner pastries are a long-standing favourite of mine too.

What do you like to do outside work? 
Aside from my degree which takes up most of my time at the moment (I’m studying Business Psychology with HRM and really enjoying it), my days are generally filled with going out in search of vegan takeaway treats wherever I can find them! Lockdown has also prompted me to include home workouts in my daily routine which I have surprisingly found a huge amount of joy in.

What gets you out of bed in the morning?
I’ve started listening to a podcast called ‘Make Your Damn Bed’ to get me up in the morning. The episodes are 3-5 minutes long and touch on a different topic every day, which has been a great way to get me thinking and kickstart my day whilst I… make my damn bed.

What are your ambitions in life?
This is something I’m very much still working on, but I’m trying to trust the process. So long as I can find happiness within myself then I think the rest will fall into place exactly when it’s meant to (having said that, buying a flat and adopting a cat are definite goals of mine in the next few years)!

Once lockdown is over what's the first thing you want to do?
Until restrictions started easing, I would have said go out for a huge dinner and nice drinks – but I am very grateful that is currently possible! Once we’re fully out of lockdown though, I would really love to go to some festivals and maybe a city break with my friends.

Tell us an interesting fact about yourself.
It’s not particularly interesting… but I have been vegan since 2016, and wrote my undergrad dissertation on vegan consumer behaviour.

Ingredients 
300g Baby Roast Potatoes
50g Cherry tomatoes 
1 Lemon
2 Spring Onions
2 tbsp Curry Leaves
1/2 tsp Chilli Flakes
1 tsp Mustard Seeds 
1 tsp Turmeric 
2 Cloves of Garlic 
1/2 inch of Ginger
2 tbsp Rapeseed Oil
Cracked black pepper and salt to taste. 

Method 
1. Start by steaming your potatoes. Cut them in half for manageable bit size pieces and then steam for 5-6 minutes or until fork tender. You want them cooked but not falling apart. 

2. While the potatoes steam make the dressing. Start by heating the rapeseed oil over a medium heat. Once warm add in the turmeric, chilli, curry leaves and mustard seed. Once the mustard seeds start to pop and splatter and the curry leaves have crisped add in the juice of half the lemon. Be careful with this as it will splutter! 

3. Add the dressing and potatoes into your serving dish. While the potatoes are still hot toss them in the dressing so it soaks into them. Season to taste with salt and pepper.

4. While it cools a little quarter your tomatoes and add them to the bowl. Top with wedges of lemon and thinly sliced spring onion for a bit of colour. Enjoy warm or cold. 

Want to make this yourself? Click here to find a handy list of all the ingredients you need. Yum!

Where is your mask from? Depop

When did you start at Easter Greens?
I started at the Easter Road store in January 2020.

What do you do at Easter Greens?
I’m a shop assistant which means I have many tasks including picking deliveries, packing deliveries, stocking shelves, rotating stock, date checking, talking to customers and drinking lots of tea!

Why did you want to work at Easter Greens?
I was really excited at the prospect of working somewhere that directly aligns with my values.

What do you love about working at Easter Greens?
I can’t tell you how much I love working at Easter Greens. To be honest, it’s never really felt like a job to me because it’s something I enjoy so much!

If I had to choose a favourite part of the job it would be the people. All of the staff are so kind and genuine. We really are like a family and treat our customers with the same care and respect.

What is your favourite item that we sell?
This is a really tough question so I’ll just go with the entire sweets and chocolate section (that’s an acceptable answer, right?).

What do you like to do outside work? 
I enjoy going on long walks, watching period dramas, going out with friends, visiting gardens and playing the piano.

What gets you out of bed in the morning?
The excessive alarms I set that go off in two-minute intervals.

What are your ambitions in life?
I’m still working on this one. For now, I’ll just say to always be kind.

Once lockdown is over what's the first thing you want to do?
I’d like to go down to England to visit my family. I haven’t seen them in 8 months so I’m really looking forward to seeing them!

Tell us an interesting fact about yourself.
I started ringing church bells at the age of 10. Since then, I have competed in ringing competitions and have rang for many weddings!