Archive | February, 2014

Seville Orange marmalade

28 Feb

Was in the market one day and came across Seville Oranges! I decided I would make homemade marmalade and show you all how easy it is and how amazing it tastes. Yes I know it is fairly high in sugar but a little bit on toast doesn’t hurt and goes lovely with a nice cup of tea!

Seville Orange marmalade

1kg of marmalade oranges
3kgs of sugar
2 Lemons zest-juice
4 pints of water (+/- 200)
Cheese cloth or a old clean cloth

(See pic for every stage)
Half the oranges

Juice the oranges
Remove the pulp and membrane of the oranges keep to the side

Half all the oranges again. And slice the rind into thin slices, keep aside. Juice and zest the Lemon. Keep the leftovers and place it with the orange pulp.

Put all the pulp and seeds in a cheese cloth. And tie

Place your water in a big pot add the juice (orange and lemon), add zest, orange rind, bring to the boil and simmer for 2hours. (With a lid on )
Remove cheese cloth at this stage. Squeeze as much of the liquids from it as possible

Place your sugar in a heatproof dish and warm up in the oven.

When the sugar is warm add it to the pot and when the sugar is dissolved, bring to the boil and boil for 15mins turn off and allow to cool for a few mins then place it in sterilized jars and seal.


Ginger root














Dee’s Organic Omega Burger, Vegan Basil Pesto and Baby leaves served in a Hot Pitta Bread

25 Feb

Dee’s Organic Omega Burger with Vegan Basil Pesto and Baby leaves served in a Hot Pitta Bread

You will need

1 pack Dee’s Organic Omega Burgers
2 pitta bread(uses GF option)
Basil pesto
Salt / pepper
Chipotle hot sauce (optional)

Cook the burger according to instruction on packet. You can freeze the second one if you wish or cook it for someone else!
I cook them in a pan wait a little, add salt and pepper until golden brown on each side .
Toast the pitta bread
Cut in half down one side to make a pocket.
Spread some pesto in the inside, place the burger and salad inside, add little hot sauce and enjoy for a quick and easy lunch.


Serve with your favourite home made chips or with your favourite packet of crisps
even with some raw vegetable and hummus.
All make a great lunch combo
You can make your own vegan pesto if you wish there are some great store bought ones

To make your ownn Vegan Pesto you will need

Toasted pine nuts
Olive oil
Nutritional yeast (to replace the cheesy flavour )

Just pop it all in a blender and mix until well blended and is smooth, season to taste !


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Vegan Valentine’s Red Velvet cupcake!

13 Feb

200ml of soya milk
1 tablespoon of vinegar
113g flavourless vegetable oil
150g sugar
150g flour
50g cocoa powered
1 teaspoon of baking powder
1 teaspoon of baking soda
2 teaspoon of vanilla essence
Red food colouring / beetroot powder
1 teaspoon of salt

200g vegan butter
200g icing sugar
2 teaspoon of vanilla
Red food colouring or 20g cocoa

Sugar flowers
Sliced strawberry
Sugar rose petals

Prep-heat your oven to 180c

Place the vinegar in the soya milk and let stand for 3-5mind

In a mixing bowl add the oil ,vanilla and soya milk wisk for 5-7 mins

Sieve the dry ingredients in a separate bowl to remove lumps, Add the dry mix to the wet and mix well . If it is too dry add a little bit more soya milk .

Decide between muffin cases and bake for 12-15 mins allow to cool completely.

Place the vegan butter and icing sugar in a bowl and whisk on high until light and fluffy 5-7mins. Add vanilla and food colouring or coco (depending on the colour you want)

When cooked and Cooled spread the frosting on the cupcakes, add fruit or sugar decoration or sprinkles (see pic)

You also could make this recipe into a cake or loaf tin instead of Cupcakes






Vegan Valentines breakfast

12 Feb

A romantic breakfast this Valentine’s Day! Treat yourself or your partner to this perfect Vegan fry with heart shaped toast. Cute!
And #Dees #Vegan sausages


Vegan Valentines
Breakfast/brunch meal with Dee’s Leek and Onion Vegan sausages

You will need
Small tin of beans
1 pack of Dee’s vegan Leek and Onion Vegan sausages
2 tomatoes cut in half
3-4 Medium flat mushrooms
2-3 slices of bread (toasted)
Heart shaped cutter or a sharp knife and some imagination!
Salt and pepper

Cook sausages according to instructions. I cook mine with a little oil and salt in a small frying pan.

Get your mushroom and season with salt and pepper. And a little oil and put in the oven for 10mins +

Heat beans according to instruction.

In a small pan add 1 tablespoon of oil and place your tomatoes cut side down until they become a little brown. Flip over and cook in the oven for 2-3 mins! You can also grill these but they will take longer to brown.

Assemble everything on your plate (see picture), this goes very well with the passion fruit parfait and some coffee.


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A Very Veggie Valentine’s Passion Fruit Parfait

11 Feb

A Very Veggie Valentine’s Passion Fruit Parfait with Granola, Fruit and Soya Yoghurt

You need

Vegan Soya yogurt
Fruit (blueberries, strawberries, passion fruit, melon)
10g Mint
15g Agave
Granola of choose

Two nice glasses

Dice fruit to the same side . In a bowl mix passion fruit and mint and agave with the diced fruit and stir well

Prepare your serving glasses . Put some granola in the bottom of the glass then the fruit and then yogurt, repeat this one more time and cut out heart shaped strawberry and melon (see pic) and place in top for decoration.

Enjoy Eoin

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Herb Stuffed Portobello Mushroom with Dee’s Leek and Onion Vegan Sausages

6 Feb

Inspiration : All the rainy cold weather really made me want comfort food. I was craving stuffed mushroom but want to make a really good #vegan dish, that was filling and tasty

stuffed mushroom halved

stuffed mushroom halved


Herb Stuffed Portobello Mushroom with Dee’s Leek and Onion Vegan Sausages served with a pomegranate, asparagus and broad bean salad . With sauté baby potatoes.

You will need
1 pack of Dee’s Leek and Onion Sausages sliced
3-4 portobello mushrooms

4 small regular mushrooms diced
1 small onion diced
2 clove of garlic chopped
1/2 carrot diced
1/2 stick of celery diced
75-85g vegan butter
2 teaspoon dryed herbs
Salt /pepper
100g fresh bread crumbs (use gf if you wish)

1 bunch of asparagus
20g of fresh pomegranate seeds
50g broad beans or peas
Salad leaves
Cooked baby potatoes


Pre- heat a oven to 180
Remove the stem from the middle of the Portobellos (keep for stuffing) drizzle with some oil and season with salt and pepper . Place on a baking sheet with stem side down and bake for 10 min to par-bake them.

Melt vegan butter/oil add onion and mushrooms, cook for 4-5 mins add herbs,celery and carrots cook for 3-5 mins more. Add garlic. Add bread crumbs add a small amount of butter if it is too dry. Add Dee’s sausages and mix well . Add salt and pepper if needed.

Divide the stuffing between the mushrooms, fill each mushroom and press the mix in well. Bake for 10-15 mins more

Bring a pot of water to the boil, add salt and cook asparagus for 2 mins/ 3mins.
Cook broad beans according to instructions on packet.

Cut cooked baby potatoes in half . Heat a small pan add some olive oil and place the potatoes cut side down and brown when brown place in the oven for 5min

To make your salad place leaves, asparagus (sliced at an angle) and broad beans in a bowl and add some dressing of your choice, mix well. Place salad on plate beside the mushroom and garnish with some pomegranate seeds.
Serve with the sauté potatoes see pictures.


you could also uses small regular mushroom and make them as finger food for a birthday or celebration.

Use gluten free bread crumbs as an replacement to regular bread crumbs you made need to use more butter depending in how dry you bread crumbs are

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Tempeh smoky fajitas with veggies .

3 Feb

Tempeh is one of my new favourite protein rich vegetarian foods. It can be found in Asian stores which often have good prices. It is a fermented soya bean cake/brick/block and is very versatile. It has a earthy, mushroomy taste and smell.
That fact that it is fermented makes the protein more digestible.

Tempah smoky fajitas with veggies .



1 block/cake of Tempeh about 300g
Wraps (gf)
1-2 tablespoon Coconut oil/ olive oil
300-500+ Stir fry Veggies
(Broccoli , pepper, red onion and mushroom baby courgettes)
2 garlic cloves chopped
1 packet fajita seasoning
1 teaspoon of smoked paprika
Baby salad
Lime juice
Plain soya yogurt

Slice Tempeh in strips (see pic)
Slice vegetable in strips
Heat a pan with some oil add the tempeh in batches and brown on each side, add some fajitas season and a little paprika cook for one min more. Repeat this until you have used up the tempeh . Use as much or as little tempeh as you wish.

Heat a wok with some oil, cook the veggie in batches(hand full) until it browns a little, add some fajitas and paprika and the garlic cook for 1-2 more minutes . If the seasoning burns a little add a few tablespoons of water this will stop it from burning so fast and will make steam to cook the veggies a little also. Once cooked add some hot sauce if you wish .

Heat up the wraps in a large pan one at a time, lightly brown on each side or place in the oven to warm up.

Place your cooked tempeh in the middle of the wrap add veggies and salad and add some yogurt on too (unless you can find vegan sour cream ) and put some like juice over the wrap roll and enjoy

– Eoin



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