Archive | September, 2013

Dee’s Organic Omega Burger with “Honey” Wholegrain Mustard , Smoked sundried tomatoes and spinach topped with garlic mushrooms on a toasted gluten free bread

28 Sep

dees omega burger

Inspiration: I recently discovered smoked sun dried tomatoes in the English market in Cork. I keep trying to finds excuses to eat them and cook with them. They are smoky, salty and sweet!.

Serves 2
You will need

1 pack of Dee’s Omega burgers
2-3 smoked sun dried tomatoes
Some spinach leaves
100g mushroom sliced
1 Clove of garlic
2 teaspoons oil/olive oil
Salt /pepper
4 slices of Gluten free bread

1 teaspoon of whole grain mustard
1-2 teaspoon of vegan mayo
1-2 teaspoon of “honey” agave”

Cook burger according to instructions on packet. (I baked mine with a little oil and salt, pepper and some dry herbs)
Heat a pan with oil , add mushroom. And cook on high heat until you get a nice brown colour add salt and pepper . Add garlic cook on low for 2 mins.
Make the sauce: add all the ingredients together
Toast the bread. Spread the wholegrain mustard sauce on the bread. Put smoked tomatoes on next, then the spinach, burger, mushroom and the other slice of bread. And dig in : ) Enjoy, Eoin

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Dee’s Quinoa Pot with Homemade pitta chips

23 Sep

Inspiration: If you’re back to college like me and also have to work. You probably don’t

have a lot of time to cook a healthy well balanced meal if you are always on the go.

This is just what you need. quick, easy and affordable.
1 Dee’s Quinoa veg pot.
2-3 tablespoons of Olive oil
1 teaspoon dry herbs
1/2 teaspoon of Chilli flakes
1-1 1/2 teaspoon of Garlic powder
Salt to taste
2-3 pitta bread/flat bread

Pre-heat oven to 180c
lay bread out flat and brush/drizzle bread with oil. Mix the rest of the seasonings together(herbs,garlic,chilli and salt) and sprinkle over the bread(use as much or as little as you like)
cut bread in triangles, place on a baking tray and place the oven for 3-5 mins or until light brown or toasted.
heat up Dee’s Quinoa pot according to instructions.
when Quinoa Pot and bread is done, dip the pita chip in the veg pot and enjoy,

You can always make extra bread and use it for the next Dee’s veg pot.
If you don’t have time to bake the chips you can pop the bread in a toaster, and then cut it in to triangles.

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Dee’s Homemade Hazelnut Milk

23 Sep Dee's Homemade Hazelnut Milk

Hazelnut milk is a deliciously creamy alternative to dairy milk. It’s easy to make at home, you just need a blender, a clean tea-towel and a container to store it in. Whole hazelnuts can run on the expensive side so I was delighted to find a 200g bag in Aldi at a price of €1.79.


1. Soak 200g of hazelnuts in water overnight.
2. Drain and rinse the nuts and place in a blender.
3. Add 1.5L of water and blend. At this point taste the milk, I like to add a pinch of sea-salt and a teaspoon of agave nectar, blend again .
4. Place a tea-towel in a strainer over a large bowl and pour a third of the mix in.
5. Gather up the tea-towel and squeeze the milk out. You will be left with nut pieces in the towel which can be added to cookies or yoghurts.
6. Pour the milk into a large glass bottle or container. The milk will last for a week in the fridge. Use it in cereal, muesli or even coffee! Add the milk first before adding hot water if making hot beverages.

1L of shop bought hazelnut milk is €2.39 and upwards so this recipe costs 50% less to make at home and does not contain the additives or added sugars of store bought brands. Enjoy! Dee

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Hearty miso soup

18 Sep

You will need

1 block of extra firm tofu cubed
4 tablespoon of dark Soya sauce
2 tablespoon of coconut oil/ vegetable oil
2-3 tablespoon of miso bean paste
500-700ml water
2inch Ginger chopped
3 garlic cloves chopped
1-2 chilli sliced (optional)
2 hands full of baby spinach
100-200g of sliced stir fry vegetables such as baby corn, broccoli, sugar snaps, green bean, Mushrooms and cabbage
25g seaweed – we like Dulse

Marinate your cubed tofu In the soya sauce.
Heat a wok on high. add the oil, and brown the tofu
Add vegetables and chilli. Cook for a few mins.
In a bowl add miso and water (or used as instructed on packet )
Add the miso to the wok, add ginger and garlic. Cook for a few mins.
Add seaweed and spinach.

Serve as is or with some noodles .

If you don’t like seaweed you can always add more spinach
When buying miso paste/miso soup mix. Always check they are vegan as lot of them contain fish.
With the chilli you can leave the seed in or out depending on your taste.

If you have any brown rice left over from dinner, sometimes I like to put a spoon or two straight from the fridge into a bowl at breakfast time and top with hot miso soup.


Wild Blackberry and Apple Jam

14 Sep

Jam. Bring to the boil and simmer.

Inspiration : My sister and I went picking blackberries earlier this week. So I had to make blackberry jam! Picking blackberries has so many memories for me. I love this time of year and picking blackberries has become a yearly tradition.

You will need.

2lb of blackberries
2lb of sugar
2 cooking apples peeled and chopped
2 lemons – juiced
100ml of water (optional)

Preheat oven 180c
Place sugar in a oven-proof dish and heat in the oven for 5-6 mins.
Put blackberry, apples and lemon juice in a pot and bring to the boil.
Add sugar, reduce and simmer.
Insert jam Thermometer (optional) and keep simmering for 30-40 mins,
or until jam reaches ‘jam set’ stage on Thermometer.

Boil empty jam jars and lids in a pot for about 10min this will sterilise and clean the jars.
Remove and dry the jars and Lids

While the jam is still hot, fill the jars. Clean the rim on the top of the jar. If you spill any on it. Place the lid on and allow to cool. The heat will create a vacuum and preserve the jam.


If your freeze your Berries, you won’t have to uses any water. As the berries defrost it will produce some liquid.

If you don’t have a jam thermometer, you can uses the “plate test” after about 30 min of cooking. Put a small amount of jam on a plate and place it in the fridge or freezer. If it sets and you can push your finger into it and it wrinkles/sets then it done. You can keep try this method every 10-15 until it set.

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Dee’s Sprouted Mung Bean Soup

10 Sep

This recipe uses the Jar of mung beans I sprouted last week.

To sprout beans (buy a bag in an Asian supermarket where they are cheaper than health stores). Use a large jam jar rinsed with boiling water. Rinse 3 tbsp of beans add to jar and fill jar with cold water. Leave to soak in a dark place overnight. Drain water and rinse. Place jar on it’s side and put back in dark place. An airing cupboard is ideal. Rinse daily until sprouted. These are a great addition to sandwiches and salads also.


2 cups of sprouted mung beans
1 inch piece of ginger (grated)
4 cloves of garlic (crushed)
1 chilli pepper (deseeded and sliced)
1 tsp of cumin seeds
Coconut oil
1 tsp of turmeric
2 tbsp of ground coriander
Fresh coriander leaf
2 tomatoes (chopped)
1/2 courgette (diced)


Place 2 tbsp of coconut oil in pan and add ginger, garlic and chilli. Fry for 2 mins. Add the sprouts and cover with water I used approx 2 litres. Add turmeric. Bring to the boil and simmer gently.

In a frying pan add 1 tbsp coconut oil and brown cumin seeds, add coriander powder immediately and stir. Add chopped vegetables and cook for 3-4 mins.

Add the spice and veg mix to the soup and season to taste. Add 2 tbsp chopped coriander at the end just before serving.




Vegan dark chocolate walnut and raspberry brownie

7 Sep

The piece missing , yes i couldnt help myself I had to have a taste.:P

You will need

  • 185g vegan butter

  • 185g dark chocolate (I used 85%)

  • 100g plain flour

  • 1 teaspoon baking power

  • 40g cocoa power

  • 50g dark chocolate chopped

  • 3 tablespoon for ground linseed

  • 4 tablespoon of water

  • 275g light brown caster sugar

  • some raspberry fresh/frozen

  • a little dairy free milk


  1. preheat your oven to 180c

  2. In a double boiler melt the chocolate and vegan butter on a low heat, cool

  3. In a mixer add water, linseed, sugar and mix on high for 3-4 min

  4. add chocolate/butter mix

  5. Mix flour, cocoa and and baking powder together, and slowly add to the chocolate mix

  6. add nuts and chopped chocolate,

  7. If mix is dry add a little dairy free milk ( I used coconut milk) to create a nice pourable batter.

  8. Line a 9” square tin with tinfoil and rub it with a little oil. Pour in mix. Push the raspberry into the top of the batter, I only did half the brownies with raspberry, just In case people didn’t like it but that was the first part to be eaten:)

  9. Bake in the middle shelf for 25-35 min. Or until a knife comes almost clean, cool and serve warm with some soya ice cream


You can also melt the chocolate/butter mix in the microwave in 30 sec increments until full melted

You can use any nuts or berries that you like, or leave them out if you prefer also.

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