Archive | April, 2014

Cumin spiced sautéed brown rice and green veggies with Dee’s Moroccan Veg Pot

30 Apr

It’s been so long since I’ve had sautéed brown rice and to make it even healthier I added a bunch of veggies, which made it light and delicious and really brought out the nutty texture of the rice.

You will need
1 Dee’s Moroccan Veg Pot
200g cooked brown rice
2 tbsp coconut oil
150-200g of veggies, evenly chopped (such as; spring onion, mushroom, green pepper, kale, broccoli and courgette)

Spices
1 tsp of the following –
Onion seeds, cumin seeds, garam masala
½ tsp of smoked paprika
1 clove of garlic, finely chopped

Method
Heat up a wok with some of the coconut oil, add the veggies in two batches and brown.
When both batches are browned, return them to the wok, add in the chopped garlic and cook for 1 minute, then leave the veggies to the side.
Add some more of the coconut oil to the wok, add in the onion and cumin seeds and cook for 1 minute over a medium heat, being careful not to let them burn.
Next, add in the cooked rice and allow to heat up for about 3-5 minutes, then throw the cooked veggies back in along with the rest of the spices and cook for 1 more minute.
Leave the wok to cool for a moment and in the meantime heat up the Dee’s Moroccan Veg Pot according to the packet instructions, then serve with the rice and enjoy.
Should comfortably feed two people.

Eoin.

This slideshow requires JavaScript.

Advertisements

Vegan cauliflower BBQ “wings”

24 Apr

This is a great Gluten Free take on the BBQ classic, which is perfect for a summer cook out with family and friends.

Vegan cauliflower BBQ “wings”
You will need
For the “wings”
1 large cauliflower
250ml bottle of your favourite BBQ sauce
Large roasting tray
2 tbsp of coconut oil

For the dip
2 sticks of celery
3 tbsp soya yoghurt
½ tbsp garlic powder
½ tbsp mixed herbs

Method
Heat the oven to 200° C / 180° C Fan.
Chop cauliflower into nice bite size pieces.
Melt the coconut oil and add it to the roasting tray, toss the cauliflower pieces in the oil and then bake for about 10 minutes.
After 10 minutes, take out the tray and pour over the BBQ sauce, taking care to coat each piece of cauliflower.
Bake for a further 10 minutes.
Wash and cut the celery in to 2 inch sticks.
Next to make your dipping sauce, stir the soya yogurt, garlic powder and mixed herbs together in a bowl.
Place the vegan “wings” on a plate with the celery sticks, dip and enjoy.

Top Tips
Instead of BBQ, why not try something a bit ‘zingier’ like buffalo “wings!”
Whip up an easy sauce by mixing equal amounts of hot sauce and melted vegan butter.
A peanut butter style sauce, sweet chilli or Teriyaki sauce will also go well with this!

Enjoy Eoin

20140423-121242.jpg

20140423-121310.jpg

20140423-121256.jpg

20140423-121322.jpg

Raw vegan spiral salad with pineapple and miso ginger dressing

23 Apr

My sister recently bought a nifty vegetable noodle maker, also known as a “spiralizer!” It’s an amazing tool to have in the kitchen… any excuse to eat more veggies!

Raw vegan spiral salad with pineapple and miso ginger dressing

You will need
For the salad
1-2 large courgettes
1 carrot
20 grapes
1-2 mandarins
3 stalks of kale
½ bag of baby salad leaves

For the dressing
100g pineapple
1 tsp miso paste
Juice of 1 lemon or lime
1 inch of fresh ginger root
A handful of fresh coriander
1 ripe banana

Method
For the dressing place all the ingredients in a blender and whizz until smooth.
If you find it too thick, add some orange or grapefruit juice to loosen it up.
For the salad, peel the mandarins and break into segments, then halve the grapes.
Remove the middle stalk from the kale, then tear up your 3 stalks to around the size of baby spinach leaves.
Top and tail the courgette and whack it in the “spiralizer”, likewise with the carrot.
Keep any trimmings for soup or to be juiced later.
Place all of the vegetable noodles together with the other salad ingredients into a large bowl.

Serve cold and with a good glug of the dressing.

Top Tip
This salad is best consumed the same day, but it will keep for 24 hours once no dressing has been added.

Enjoy Eoin

Captions-

This slideshow requires JavaScript.

Raw Vegan Lasagne

15 Apr

This is a delightfully fresh and tasty main course meal.

You will need

3 large courgettes

Béchamel sauces

200g soaked cashew or macadamia nut

2-3 teaspoon of nutritional yeast

Salt/pepper to taste

½ lemon or lime, juiced

A little amount of water if needed

Pesto sauce

75g pine nuts

50g basil

1 small clove garlic

Salt /pepper to taste

120-140 ml of olive oil

1 tespoon nutritional yeast

Tomato sauce

50g of sundried tomatoes (soaked)

200g fresh ripe tomatoes

15g basil

1 clove of garlic

1 teaspoon Dry mixed herbs

20ml olive oil

Method

Top and tail the courgettes. Slice on a mandolin or use a vegetable peeler to get long thin strips or ribbons when done set aside. See picture

Using a blender or a food processer do the following

step 1

Béchamel sauces

Place all ingredients in the blender and blend until a smooth paste and use a little water only of need. Place in a bowl and leave to the side

Step 2(you don’t need to clean out the blender if follow each step in order i.e. 1, 2,3)

Pesto sauce

Place all ingredients in the blender and blend until a smooth paste and use a little extra olive oil if needed . Place in a bowl and leave to the side

Tomato sauce

Squeeze the excess water from the sun-dried tomatoes then place all ingredients in the blender and blend until a smooth paste,

Assembling the lasagne

Get an oven dish or tin. Put a layer of ribbons on the bottom, top with some of the tomato sauce and ribbons then pesto more ribbons repeat this till you have used all your ribbons. (Keep some pesto to decorate) now pour over the béchamel sauce and drizzle with some of the pesto and cut and serve enjoy

Your can layer the lasagne however you like

Enjoy Eoin

This slideshow requires JavaScript.

Super soft black liquorice

8 Apr

I have always wanted to make liquorice because it is one of my favourite sweets. this Liquorice recipe is best stored in the refrigerator. Enjoy – Eoin

Super soft black liquorice

10g Ground liquorice root

5g Ground star anise (or 1 teaspoon extract)

350g jar of blackstrap molasses

300g flour

Method

Heat molasses once hot add flour and the rest of the ingredients and cook on low for about 20 min be careful it will burn easily. After 20 min pour the mix on to not stick parchment paper. Let cook enough that you can roll it .

Brush a little oil on your work surface divide the dough into ball and roll like you are making a snake with paly dough, to about 1/2 inch thick put on a tray that has been brushed with some oil, so not to stick. place in fridge when cooled cut and enjoy.

Store in fridge for best result

Tip

If you can get Ground liquorice root or star anise powered you can always use a coffee or spice grinder to grind them, there are also available on line in spice store

note
Liquorice has an anti-inflammatory action and can help fight coughs and sore throats along with having a satiating effect. Liquorice is not recommended to be consumed by people with hypertension pregnant women and nursing mother

Dee’s Organic Omega “Juicy Lucy Burger ” stuffed

3 Apr

The “Juicy Lucy burger” is a big craze among burger eaters in the USA, it is a burger stuffed with cheese and is no doubt incredibly fattening! This is my veganised version! It turned out amazing and would be perfect for the summer for on the BBQ

Dee’s Organic Omega “Juicy Lucy Burger ” stuffed

with vegan cheese & pepperoni

in a crispy warm bun

what you need

1 pack of Dee’s Organic Omega burger

50g Vegan cheese (grated)

25g Vegan pepperoni (chopped) or (5g smoked paprika)

Burger bun (GF)

Coconut Oil or olive oil

Salt pepper

Method

Place the two burgers in a bowl, and mash them. Add little salt and pepper, and leave them to the side

To make the filling

Place the cheese and pepperoni or the smoked paprika for similar flavour. And mix well

To make the burger:

Take some cling film and place a big sheet on your work surface.

Take half of the mashed burger and place in the middle and flatten.

Place the filling in the centre of the burger.

Flatten out other half of the mashed burger and place it on top and seal the sides.

Cover with cling film and slightly shape it in to a burger and place in the fridge/freezer to rest

After 20 mins remove from the fridge , heat a pan with some oil and brown on boat side 2-3 mins a side

And finish it in the oven for 5-7 mins until hot the whole way through and brown on top.

Toast the bun and enjoy! Eoin

This would go great with some homemade chips and a nice salad washed down with a ginger beer.

20140403-135325.jpg

20140403-135335.jpg

20140403-135348.jpg

20140403-135356.jpg

20140403-135405.jpg

20140403-135423.jpg

20140403-135428.jpg

20140403-135331.jpg

20140403-135411.jpg

20140403-135415.jpg

Spicy citrus, mango and coconut dressing

2 Apr

Spicy citrus, mango and coconut dressing

This salad dressing is spicy and sweet and is delicious on fresh, green leaves.

You will Need
2 mangos peeled and diced

½ a grapefruit

1 lemon juice and zest

½ orange juice and zest

¼ red and ¼ green chillis diced

2 teaspoon coconut oil

1” of ginger root chopped

10g basil

Method

Lightly melt the coconut oil

Place all other ingredients in a blender or food processer and blend until smooth or shake in a jamjar.

With the blender still running pour in the coconut oil and let it blend for 30secs – 45 secs

Use as desired and store in the fridge and it will keep 3-5 days. Enjoy, Eoin.

Ideas

Remove the chillis and ginger and add the following

and replace mango with a different soft fruit

-Mango mint and lemon dressing

-pineapple citrus dressing

-vanilla peach dressing

This slideshow requires JavaScript.

%d bloggers like this: