Archive | August, 2013

Spiced Carrot pulp and banana cake

30 Aug
I love juicing fruit and vegetables but hate to waste the left-over pulp. I Used the left over pulp from juicing carrots to make this carrot cake!
– 225g vegan butter
– 225g brown caster sugar
– 250-300g carrot pulp
– 4 tablespoons milled linseed (flaxseed)
– 4-6 tablespoon of water
– 225g self raising flour (or use a GF alternative)
– 3 teaspoons cinnamon
– 1 teaspoon ginger
– 2 teaspoons nutmeg
– 1/2 teaspoon allspice
– 2 ripe mashed bananas
– 3 teaspoons of vanilla essence
-150g raisins or dry fruit mix
-75-100g chopped dark chocolate (i used 85%)
-a little dairy free milk
– Preheat your oven to 180c.
– Mix the linseed and water together. This will replace the egg is this recipe. Let sit for a few minutes.
– In a bowl or a mixer, cream the sugar, vegan butter and vanilla. mix until sugar is dissolved.
– Add linseed mix, banana, carrot pulp and raisins and combine them.
– In another bowl mix flour with the spices and add this to the batter. Mix until well incorporated. If mix is too wet, add a bit more flour. If it is too dry, use a dairy free milk. The mix might look a little separated but this is total fine, then add chocolate and one final mix.
– Grease and line a 9” spring form bottom circle pan, and pour in the mixture. With a wet hand smooth out the service. Place in the oven and cook for 30-45 min or until a knife dipped in the center comes out clean.
this is a very moist cake. Remore it from pan, cool. Servie warm or cold with iceream or just have a slice with coffee yumm:)
– You can used a mix of brown and while flour if you wish. I used 157g brown flour and 50g white flour.
– You may also used apple pulp in this recipe. Use a 50:50 ratio.
– You can also keep extra pulp and use it for other recipes, like brownies, muffins, etc.
– The pulp will freeze for 3-6 months.
– you may if you wish add more spice, i always do i love cinnamon, ginger

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Curry bean casserole

23 Aug
canned for a busy day :)

canned for a busy day 🙂



This recipe is a favourite from my college days. Every Wednesday I would go to my favourite healthy food stall for lunch. They made the most amazing bean casserole topped with basmati rice, yoghurt, bananas and fresh coriander. This recipe is my version of this great dish.





Ingredients :

· 1 sliced onion

· 300g sliced mushroom

· 1 diced celery stick

· 1 diced carrot

· 4 chopped cloves of garlic

· 1-2 inches of chopped ginger

· 2 teaspoons curry power

· 2 teaspoons ground coriander

· 3-4 teaspoons ground cumin

· 1-2 teaspoon ground turmeric

· 25-30g chopped fresh coriander

· 2-3 pints of stock

· 1-2 red chilli chopped (remove seeds)

· 4 cans of bean, of your choice (chickpeas, black beans, black-eye beans etc) rinsed

· 1 can chopped tomatoes

· salt/pepper


Heat a big pot with oil. Add onion and mushrooms, some salt and pepper, and cook on high till browned. Add garlic, ginger, celery, carrots and spices (curry, cumin, coriander, turmeric). Cook for about 3-5 min on medium heat.

Add stock. Add beans, tomatoes and chilli.

Bring to the boil and simmer for 20-25 minutes. Add fresh coriander. Let it sit to cool for 5 minutes, then serve with rice or any grain you like.


This is best made in advance and let it sit for a day to improve the flavor.

I love to add more cumin and lots and lots of garlic. And I like mine with bit of a kick – add the seeds from the chilli.

Be careful with chilli, and always wash your hands after handing them.

When I make this recipe I often can it in old jam jars. To can the casserole:

· Wash the lids and jars then boil 4-7 min to sterilize them.

· Let jars dry.

· Add the hot casserole to the jars, leave about ½ an inch for the top, wipe the jar with a towel if you spilled any on the jar. Put the lid on tightly.

· Put the oven on high. Cook for 4-5 min.

· Take out and let cool. As the casserole cools, it will create a vacuum and seal the jar. Jars will then be air tight . They can be store as you would other sauces and jams. Use within 3-6 months.

There any may different ways of canning. YouTube is a endless resource of information and has greatvideos.

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Borsch Soup (beetroot soup) with Dee’s traditional vegan sausages

21 Aug

I have a lot of Ukrainian friends in the USA. Each and every one of them has a mum, granny, or sister who has the absolute best recipe for Borsch. It is traditionally made with beef or sausage cooked in stock until the meat is tender. Other ingredients are then added, and it is finished off with ‘smetana’ – Russian for sour cream.

Here is my meat-free or vegan version. I’ve tried to keep it as close to the original idea as possible, using Dee’s traditional vegan sausages.

Your will need:

2-3 tablespoon of olive oil

1 diced onion

1 diced carrots

1/3 of a dutch/white cabbage – shredded

2 fresh beetroots, peeled and grated

4-5 cloves garlic – chopped

2-3 pints of stock

200-300g of potatoes – cut into big cubes

25-30g of dill

Dee’s traditional vegan sausages

1-2 tomatoes diced or 1 can of chopped tomatoes (optional)

1 pepper diced (optional)

salt/pepper to taste


1. Heat oil in a large pot. Add onion and brown. Add cabbage, carrots and cook for 5 min on low.

2. Add garlic, salt/pepper, stock, grated beetroot, peppers and tomatoes (add more stock if required). Cook for 30 min on low.

3. Add potatoes. Cook till soft. Add dill and more salt if needed. Cook for 5 min.

4. Cook sausages according to instruction. When cooked and cooled cut in to pieces and serve on or in the soup.

Serve with homemade vegan brown bread for a hearty meal.


When peeling and working with fresh beetroot use gloves and wear old clothes. Use a glass chopping board or plate. The red from the beetroot colours you skin and clothes and will stain your chopping board.

The sausages are best put in just before you serve.

Over consumption of beetroot can turn your urine a bright red blood like colour. The red pigment in beetroot is pretty strong and used to be used as a dye. Don’t say we didn’t warn you! 🙂

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Pan fried tofu in mushroom sauce with purple broccoli and polenta

19 Aug


You will need


                     1 pack of extra firm tofu

                     1 tea towel

                     chopping board (to act as a weight)



                     1 diced onion

                     500g sliced mushroom

                     2-3 cloves chopped garlic

                     125-200 ml dry white wine

                     a little oil


                     soya cream




Follow the preparation instructions on your packet of polenta. The ratio of stock to polenta is usually 1:3.


Broccoli/purple sprouted broccoli (as much as you will eat)





                     a little water




1.                  Wrap the tofu in a tea towel.  Use a chopping board or a small pot to weight down the wrapped tofu. Leave for about an hour. This removes excess water and improves texture.

2.                  Heat some oil in a wok, add mushroom and onion. Add salt and pepper to taste. Cook on high till brown. Add garlic. Cook for further 2 minutes. Add white wine and reduce by half. Add cream and simmer for 4-5 minutes until sauce begins to thicken.

3.                  Slice tofu. Heat oiled pan and brown tofu on each side. If you wish, you can cook it for a few minutes more in the mushroom sauce. This will give the tofu better flavor.

4.                  Cook polenta as per instructions.

5.                  Heat a pan with a little oil. Add broccoli. Add salt and pepper to taste. Cook for a minute. Add 4-5 tablespoons of water. Cook until water is evaporated.



As mushrooms become older their flavor improves – provided they are not wet or slimy. You might find mushrooms near their sell-by date being sold for a reduced price in your local supermarket. You can use these cheaper mushrooms to make mushroom sauce which can be made in bulk and frozen.


Left over polenta can be baked in an oiled loaf tin or swish roll pan. When cooled, this mixture can be cut and fried. Top with tomato sauce, pesto and avocados for a quick snack or nice lunch. Flavour with chillis, spring onion, roasted pepper, herbs, spices, etc.


Dee’s Vegan “Tex-Mex Veg Pot” Enchilada Recipe

14 Aug Dee's "Tex-Mex Veg Pot" Enchiladas

Dee’s “TEX-MEX VEG POT” Enchilada

Smokey peppers & onions with Home-made salsa

What you will need

Serves 4-6


  • 2 Dee’s “TEX-MEX VEG POT”  
  • 4-6 tortilla wraps
  • vegan cheese (grated)


Smokey veggies

  • 1-2 pepper (sliced)
  • 1 red onion (sliced)
  • 1-2 tablespoon of oil
  • 1 fajita seasoning packet or  1tsp of each: cumin/oregano/chili-powder/smoked paprika


  • 4-6 vine ripened tomatoes (seeds removed and diced)
  • ½ red onion (diced)
  • juice of one lemon
  • some fajita season
  • ½-1 green or red chili (sliced)
  • ½ hand full of fresh coriander (chopped )
  • ½ avocado diced (optional)



  1. Drain the delicious tomato sauce from two  of Dee’s“TEX-MEX VEG POT”  with a strainer. Keep the sauce in a bowl.
  2. Pre-heat oven 180c
  3. Take the remaining beans and veg from the TEX-MEX VEG POTS” and divide between the tortilla wraps, put some vegan cheese in each. Roll tightly. Place in an oven dish or baking pan.
  4. Spoon the drained sauce evenly over the enchilada in the dish/pan. Top off with some more vegan cheese
  5. Place in the oven for 15-20 min or till brown and crispy
  6. For the salsa. Just mix everything together and refrigerate until needed
  7. For the Veggies, heat your wok, add oil. Add the peppers and onion when the oil begins to smoke a little. Cook until the veggies begin to blacken a bit added the season (as much as little as you like)  cook for a few min more and serve.


This can always be prepared ahead of time and placed in the fridge for a day or two and then popped in the over when you get home from work. All you will have left to do is to cook the veggies and serve with rice for a Quick meal.

Especially if you have people coming over, this is so simple, healthy and can be easily put together


The salsa will keep well for about 3-4 day and goes really well with tortilla chips as a dip.

Hope you enjoy. – Eoin 🙂

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A Very Healthy Vegan Brown Soda Bread recipe

8 Aug Vegan Brown Soda Bread Fresh from the oven

What is the best thing to serve with Dee’s Traditional Vegan Sausages at breakfast time, why a lovely fresh slice of homemade vegan brown soda bread of course!

Vegan Brown Soda Bread



300g  Stone ground brown flour/ GF alternative

150g plain flour/GF alternative

75g wheat bran(Rice bran GF)

50g wheat germ (ground flax seeds)

50g pinhead oats (optional)

50g oat bran (optional)

30g sugar, white or brown

1 teaspoon sea-salt

1 teaspoon bread soda


500ml soya milk

3 tablespoons of white vinegar

3 tablespoons of oil

Topping (optional)

1-2 teaspoons of the following

Sunflower seeds

Pumpkin seeds

Sesame seeds


1.  Making ”buttermilk” in a bowl; Mix vinegar with oil and soya milk together and let stand for 5-10 min

2.  Preheat oven 180c

3.  In a second bowl. Mix all dry ingredients until well incorporated

4.  Making a well in the center of the dry mixture, add the “butter milk”. Mix well.

5.  Place in a greased  2lb loaf tin. Let it stand for 10 min to let the  “buttermilk” and bread soda react and begin working (this is what will make your bread rise!)

6.  Sprinkle seed mix on top

  1. Place in the middle rack of the oven and cook for 45-50 min or until a knife comes out clean


This recipe  can be easily doubled and freezes very well.

If you are freezing it, I would pre-slice the bread and then freeze it.

This can come in very handy. If you want some, to have with soup or to just defrost 1-2 pieces easily. Pop it in the toaster.  This is very helpful if you live by yourself and wouldn’t eat a whole loaf.

Chef Eoin Moynihan for Dee’s

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Dee’s “Omega burgers” topped with a Grilled Portobello Mushroom, sliced avocado, cherry tomatoes and broccoli sprouts

2 Aug Dee's Omega Burger dinner

Dee’s “Omega burgers” top with a Grilled Portobello Mushroom

sliced avocado, cherry tomatoes and broccoli sprouts

Served with a side of : Stir fry Veggies and Sweet Potato Chips

Serves 2

You will need


  • Dee’s Omega burger 1 packet
  • burger buns toasted
  • half an avocado sliced
  • 2-3 cherry tomatoes sliced
  • broccoli sprouts (optional)
  • 2  portobello mushrooms
  • A little oil.

stir fry

  • 7-8 sugar snaps
  • 3-4 baby corn sliced at an angle
  • 4 broccoli florets sliced
  • 2-3 inches of carrot slice really thin
  • Half a pepper (green,red or yellow.) sliced
  • 2 button mushrooms
  • 2-3 inches of courgette sliced in half moons
  • 2 teaspoons of oil (enough to coat the veggies)

Any mix for you favorite vegetables you can also add cabbage, red onion, bean sprouts, peas  etc.


stir fry sauce

Mix the following ingredients together

  • 1-2 cloves garlic chopped
  • 1-2inch ginger chopped
  • 2-3 tablespoons sweet chill sauce
  • 2-3 tablespoons of soya sauce


Sweet potato chips

  • 2-3 medium sweet potatoes cut into finger size
  • 2-3 teaspoons of oil
  • salt /pepper to taste



  1. Cook Burgers to the instruction on the packet.
  2. Preheat over to 200-250c. Place sweet potatoes, oil, salt and pepper  in a baking sheet. Coating the potatoes well , cook for  7-10 min, or till soft and browned in color.
  3. Season the portobello mushroom with salt and pepper and rub a little oil, bake /grill for 3-5 min
  4. Heat frying pan/wok with oil. When oil is smoking , add veggies. Do this in small batches for best result. Cook 3-5min when almost cooked add stir-fry sauce cook for 1 minute more.
  5. Put burger on toasted bun , top with the portobello, avocado, cherry tomatoes finish it with broccoli sprouts and the sweet potatoes and stir fry veggies on the side, Enjoy

Chef Eoin Moynihan for Dee’s

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