Archive | October, 2013

Vegan “Raw” Carmel Apples

26 Oct

Vegan “Raw” Carmel Apples

20 Medjool dates
6 tablespoon of raw almond butter (if you can’t find almond butter you can make your own by blending almonds in a coffee grinder/food processor)
6 tablespoon of maple syrup/raw agave nectar
Pinch of sea salt

6+ Apples
6 lollipop sticks

Put all ingredients in food processor and blend until smooth.
When smooth roll or dip the apple in the Carmel and place in fridge to cool.

If you have a blender please follow these instructions:-

Same as above
But with the following
4 tablespoon of coconut oil melted
4-6 tablespoon of warm water
And blend (add a bit more oil or water if needed.

If you cant find Medjool dates I found mine in M&S. You can always used regular dates but just soak them over night. This will help when it come to blend them

If you can’t eat nuts. You can always replace the almond butter with 5-6 tablespoon if coconut oil.

You can also uses this to top off a vegan desserts/cake or make just slice apple and use it as a dip for a healthy snack.

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Vegan Mini Cinnamon Raisin and Custard pastry. Yum!

19 Oct


Inspiration: I had some left over product from previous recipes and was in a sweet mood.  This reminded me of one of my first jobs in a hotel in Cork where I used to do the breakfast shift, we had the most amazing mini pastries. They were these cinnamon, raisin and custard Danish pastry. When they came out of the oven, it was almost impossible to not eat a million of them. There were so amazing so I wanted to create a vegan style one so here you go!

You will need

One sheet of puff pastry (see picture )

50-100 g Raisins

25-50 ml brandy

Custard powder (use according instruction)

Dairy-free milk (amount needed for custard)

1-2 teaspoon Cinnamon 

Icing sugar to dust

Heat oven to 180

Soak raisin in the brandy (overnight)

Make custard according to instruction on packet; Bird’s custard powder is vegan.

Cut pastry (see picture)

Spread custard on the sheet of pastry, sprinkle raisin(as much as you like  and some of the brandy liquid and a light dust of cinnamon (see picture)

Roll and cut between 1-1 ½ “ . Place on lined baking pan and cook till golden brown 7-10 mins.

Cool and dust with icing sugar and/or cinnamon


If you can’t soak the raisin overnight you can always lightly boil the raisin in the brandy to speed up the process.

You can always add the cinnamon into the custard when you are making it.

I also did a second type of pastry filling in the picture, it vegan Carmel. I will show you how to make it soon and to make Vegan Carmel apples or Vegan Caramel Apple dip.

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Dee’s Leek & Onion sausage “vol au vent” style

14 Oct

Dee’s Leek & Onion sausage

in Puff Pastry with Mushroom sauce

“vol au vent” style

You will need

white sauce

30g vegan butter

30g flour

500ml dairy free milk

1 pinch of saffron (optional)

150g mushroom sliced

2-3 tablespoon oil

50ml white wine

100ml vegetable stock

2-3 cloves of garlic chopped

50ml soya cream (optional)

1 ready rolled puff pastry (check ingredients) the Jus-Roll is vegan but double check the brand you buy

1 pack of Dee’s Leek and Onion sausages


Per-heat oven 180

In a pot heat the milk and add the saffron(saffron can also be added to the melting butter). In another pot melt butter and add flour and cook  for 2-3 mins on low heat. Keep stirring.

When milk is hot ladle a small amount of milk in to the flour/butter mix and incorporate well. Keep doing this until all the milk is gone, keep stirring.  Cook out the sauce on low for 3-4 mins or until thick.

Cut puff pastry with a circle cookie (scone) cutter and use a smaller cookie cutter to make an impression (see picture) on the top. When cooked this inner circle will be cut out to fill the centre.

Cook according to instructions on packet

Cook the sausage according to instructions. I baked mine with a little oil and salt

 In a heated frying pan add your oil then mushroom and brown on high 3-4 mins.

Add garlic and cook for 1 min, add white wine and stock and reduce by half.

Add white sauce and soya cream. Cook for 1-2 mins

When the puff pastry is done let cool and remover the inner circle leaving a hollow. Cut sausages into pieces and place a few pieces in each vol an vent, put some of the sauce over the sausages and serve warm to hot. Serve with brown rice and roasted asparagus as a dinner.


The vol-a- vents can be made in “mini” size too and are really handy  if you have a group of people over or you just want some finger food for a party, or celebration.

You can always make one large vol-au-vent for dinner and serve as main course too!

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Vegan Christmas cake cook along. Stage 2 (gluten-free)

8 Oct

Christmas cake Stage 2

You will need:

225g vegan butter

225g dark brown sugar

1 teaspoon vanilla essence

6 tablespoon chia seeds

275g gluten free flour (doves flour is great)

50ml brandy/whiskey

soaked dried fruit (from stage 1 – see previous post)


Cream the sugar, vegan butter and vanilla, until sugar is almost dissolved.

Mix flour and chia seeds together.

Add flour to the butter mix. Scraping the bowl down half way trough the mixing, add brandy

Add soaked dry fruit and mix slowly incorporating all the butter/flour mixture. Let stand while you prepare the cake tin.

Per-heat the oven to 180c

Line and lightly grease a round spring form 10″ cake tine

When line and lightly greased, pour in cake batter.

Cook in the oven on the middle shelf for 45-60 min check after 45 min in the center, that a knife comes out clean. Depending on your oven it may take a little longer

When cooled (cooled in the tin) and let it sit for 1-2 day, cover with a towel and put in a press or a bread bin

After 1-2 days cover the cake with some brandy (25-50 ml every 2-3 week) and keep in a air tight container.


You could use an old chocolate rose tin  for storage

Dove’s flour  is amazing for baking and holds it shape very well. Dove is the one I used in this recipe.

Caution – don’t over bake this cake it will have an gel like texture instead of cake like texture. due to the combination of chia seed and GF flour

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Crunchy cous-cous bake with Dee’ Thai veg pot

5 Oct

You will need.

cous cous 200g
Water 300ml
1 Stock cube
2 tablespoon Dried herbs or Thai seasonings
Smoked sundried tomatoes (optional)

2 Dee’s Thai Veg Pots

Boil water put in stock cube. When cube is dissolved, add couscous tomatoes, olives and herbs, mix well.
Take off the heat put a lid on the pot and let sit for 15mins.
Stir 2-3 times during the 15 mins.
Preheat oven to 180c
In an ovenproof dish place the Thai veg pot on the bottom and when cooled put the couscous on top.
Place in the oven for 15 mins or until the dish is bubbling and the top is golden brown and crunchy.
I placed mine in the top shelf of the oven.
Enjoy with some extra veggies or some salad.

(Tip to make glutenfree use polenta instead)

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Vegan Christmas Cake Cook Along! Stage 1

1 Oct

Inspiration: I love Christmas and I love making Christmas cake it reminds me of my Mum and Granny. The smell and flavours evoke so many memories. I know it’s only October but now is the time to start preparing your Christmas cake! This recipe will be shared in stages and if you wish to follow the cooking stages here is stage 1!  This recipe is vegan friendly : )

Stage 1

Soaking the fruit

12oz of sultanas
12oz of raisins
12oz of currants
100g mixed peel
100g flaked almonds
100g glazed cherries
2 large cooking apples
1 lemon
1 orange
2 tablespoon of cinnamon
2 teaspoon of ground ginger
2 teaspoon of ground nutmeg
1 teaspoon of allspice
1 teaspoon of cloves
150ml brandy/whiskey

In a large bowl. Place all your dried fruit, nuts, mixed peel and cherries (cut in half)
Add the brandy
Peel and grate the apples and place in with the dried fruit
Zest and juice the lemon and add orange to the bowl.
Add spices
Mix well until all incorporated. If it looks a little dry you can add more brandy or lemon/orange juice or another apple grated.
Let it soak for a least 24 hours mixing every now and then. I leave mine soak for 3 days.

If you don’t have oranges or lemons or a zester you can use marmalade as a substitute 2-3 tablespoons should be enough.

And you also uses pecans instead of almonds. I personally love pecans but I didn’t have them at home at the time.

I normally add more of each spice than listed above but it total up to you . If you want to or take away or leave out the ones you don’t like.

I let mine soak so longer because the brandy/whiskey and liquids get infused into the fruit. Then some of it leaks out and make this sweet spicy syrup.. I feel it makes my cakes better. Eoin

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