Archive | March, 2014

Basil, herb and lemon, Chia seed gnocchi with Dee’s Traditional Vegan sausages

20 Mar Dee's vegan sausages, gnocchi and kale yum :)

Basil, herb and lemon, Chia seed gnocchi with sautéed curly kale in a lemon and basil butter

with Dee’s Traditional Vegan sausages

Dees sausages, gnocchi  and kale yum :)

Dees sausages, gnocchi and kale yum 🙂

You will need

1-2 pack of Dee’s Traditional Vegan sausages

2 tablespoons of coconut oil

1kg of cooked potatoes

2 teaspoons Chia seeds

300g flour (dove GF flour)

Zest of 2 lemons

1 teaspoon of mixed herbs

2 tablespoons of nutritional yeast (cheese flavour)

25g basil, chopped (15g for gnocchi and 10g, for butter)

25ml olive oil

Salt, pepper

50-100g Curly kale

3 tablespoons of vegan butter


Cook the sausages according to instruction on the packet, I cook mine in a frying pan with some coconut oil and salt. Cool and cut into pieces.

To make your gnocchi

Mash the cooked potatoes (if they are “wet” type of potatoes, place them on a baking pan and dry out in the oven @ 180c for 5-7 min)

Add the olive oil, zest of one lemon, herbs and some basil, nutritional yeast, salt and pepper, Chia seeds mix well

Add the flour and mix into a soft dough.

Bring a pot of salted water to the boil and turn down and simmer and leave on low. If that water is bubbling when you cook the gnocchi they will fall apart.

Test a piece of the dough first drop a little amount into the water and when it rises to the top of the water it is done. Let it cool and taste. Is it falls apart in the water, add about 50g of flour and test again. It should hold its shape and have a soft gluey texture.

Now you are ready to cook the gnocchi, get a hand full of the dough and as if you making a snake with play dough, roll it out, when to about ½ inch thick cut on 1 inch pieces and roll and flatten (see picture)

Cook in the salted water in batches and drain and cool on a plate or tray . Repeat until all the gnocchi is cooked

When all gnocchi is cooked use the same water to half cook the kale for 2-3 min. Drain and dry the kale.

To make the butter

Soften the butter and add the zest of one lemon and the rest of the basil, mix well and leave to the side till needed

Heat a pan with a little olive oil, add 10 gnocchi pieces and cook till brown on the each side, add some kale and 1 teaspoon of the lemon butter and when almost cook add some of Dee sausages are heated through

Serve and enjoy – Eoin


You can flavor the gnocchi with anything you like, it can be spicy or herbs or citrus.

This gnocchi recipe makes a lot and freezes very well, so what you don’t use can be saved and frozen

You can also do different types of butter sage, rosemary and garlic, ginger chilli butter, etc.

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Vegan “shamrock” shake

15 Mar

As ye all know , St. Patrick’s day is just around the corner here’s my “shamrock shake ” Eoin

Vegan “shamrock” shake

25g of mint leaves (or 1 teaspoon of mint essence)
1 huge handful of baby spinach
150g vegan Icecream (swish glaze )
150ml soya milk (dairy free milk)
1/2 frozen banana (optional)

Place all the ingredients in a blender and blend till really smooth . Add a little more soya milk if the shake is to thick

Top with some dairy free whipped cream for a extra special treat

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Traditional Irish Colcannon with Dee’s leek and onion sausages

14 Mar

This traditional Irish mash potato dish is simple and so tasty it’s a great way to start off St. Patrick’s day – Eoin
dees vegan blog

You will need
1-2 packs of Dee’s vegan sausages
1kg of potatoes
1 SweetHeart cabbage
2 teaspoon of garlic power(optional)
Salt /pepper
50g vegan butter
50ml of dairy free milk
200ml vegetable stock

Cook the sausages according to instruction on packet. I cooked mine in the Oven.

Wash and cut you potatoes in even sizes . (I left skins on) steam or cook in boiling water 10-15 mins until soft in the middle

While the potatoes are cooking cut cabbage in 4 and remove the middle stem (hard part) and slice in thin strips.
Heat a pan with some oil/ vegan butter add about half the chopped cabbage add salt and pepper, when the cabbage is almost soft add half the stock and cook until the liquid has evaporated. Repeat this process till all the cabbage is used.

When the potatoes are cooked drain and add vegan butter and some of the soya milk, mash the potatoes so that there is no lumps

When the mash is ready add the cabbage to the mash and mix well. If the mash it a bit dry add some more soya milk or vegan butter. Add garlic powder at this stage and add salt and pepper if needed.

Put some mash in the plate and rest a few sausage on the mash and enjoy. Make some gravy if you want an extra special treat


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Dee’s Vegan Thai Veg Pot with spiced sweet potato cakes

7 Mar

Dee’s Thai Veg Pot with spiced sweet potato cakes

You need
1 Dee’s Thai veg pot

1 large sweet potato
40g of gram flour
1/2″ ginger minced
2 cloves of garlic minced
1 teaspoon of cumin
1/2 teaspoon of chill powder (sweet or spicy)

Peel and grate the sweet potatoes. place in a bowl with the rest of the items. The Mix should be slightly wet if not add a little water.

Heat a pan, add a little oil and place a small bit of the mix in your hands(walnut size ) and flatten and cook on both sides until brown and finish in the oven for 2 mins.

Heat the Thai veg pot according to instructions on packet

You can use half Carrots and half sweet potatoes if you wish. Enjoy, Eoin

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Vegan fruit and cream pancakes! Yum!

4 Mar

250g Flour
250lm (+/- 50ml) dairy free milk
20g sugar
50g melted vegan butter
1teaspoon of vanilla

Egg replace:
2 teaspoon of milled chia seeds
75g silken tofu


Soya cream
Lemon juice
Melted chocolate etc!

Place all you ingredients in a blender until smooths. Add more dairy free milk if it is too thick.

Heat a small/medium pan with some oil and add enough batter to the hot pat to cover the base. When the surface of the pancake looks almost dry flip over and cook until golden brown . Repeat until all the batter is used

Serve with
Lemon and sugar
Fruit and cream


To make chocolate add 25g cocoa to the batter

Blend a really ripe banana with the batter to give you a banana bread taste.

just keep it simple like vanilla

This freezes well Enjoy, Eoin

(Tip if you want a gluten-free pancake recipe check out Dee’s recipe from last year: )

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