Archive | May, 2014

Dee’s Omega Burger Toastie

29 May

Comfort food at its best, this is a twist on the classic Irish pub style ‘Toastie’ and the legendary American ‘Grilled Cheese.’ Delicious!

You will need:
1 pack of Dee’s Omega Burgers
1 tsp of smoked paprika
Coconut/olive oil
Vegan butter
½ an onion, sliced
1 tomato, sliced
4 pieces of bread
Some hummus to serve

Method
Season the Dee’s Omega Burgers with a pinch of salt and some smoked paprika, then cook them in a little oil.
Brown on both sides for about 2-3 minutes.
Sprinkle some of the sliced onion on top and place in the oven for two minutes.@ 180d
Meanwhile, carefully butter the outside part of the bread. Place tomatoes and the burger on top, then place another slice of bread on top of that to make your sandwich.
Butter the top side too, place in a hot pan and brown on both sides. (See pic.)
Slice in 4 and serve with some hummus and dive in!
Enjoy, Eoin

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Dee’s Mexican Pepper Veg Pot Tortilla Pocket

21 May

This is a great twist on a quesadilla. Simply roll it into a pocket and panfry it. Perfect for lunch time.

You will need
1 Dee’s Mexican Pepper Veg Pot
1 ripe avocado
3-4 tortillas
Salt / pepper
Coconut or olive oil

Method
Cut the avocado in half, remove the stone, peel and slice. Season with a little salt and pepper.
Heat the veg pot for 2 minutes in the microwave just to warm it up a little.
Place each tortilla on a flat surface. Add a few slices of the avocado in the middle of each and place around 2-3 tablespoons of the warmed veg pot on top (see pics).
Roll and tuck in the sides to form a tight pocket, being careful to keep it together.
Heat a pan with some oil and brown the tortilla pocket on both sides.
Slice at an angle and serve with fresh crunchy raw veggies or a leafy salad.
Fab for lunch or midnight munchies.

Enjoy, Eoin

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Dee’s Vegan Ultimate Lentil Dal recipe

15 May

This recipe is cheaper than chips to make, so pfffft to anyone that says “healthy food is so expensive”. It’s not. Yes, an initial outlay for some spices but these will last for months. If you go to an ethnic store these will cost a fraction of what you will pay in the supermarket. I promise you that this recipe is more delicious than any lentil dal you have ever tasted.

There are three steps to making the ultimate lentil dal.

1. Cooking the lentils
2. Add the flavours
3. Add the spicy oil

This dal will serve 4 people as a side dish. Increase the lentils to 300g and the water to 1L to serve 4 people as a main (and double the spicy oil ingredients)

1. Cook the Lentils
Weigh 150g of red lentils, rinse in a sieve and add to a saucepan with 500ml of water. Add 1 or 2 sliced green chillies , ½ teaspoon of turmeric and ½ tsp salt (depending on how spicy you want it). Bring to the boil, stirring constantly then cover and simmer for 20 minutes.

2. Add the flavours
Heat 1 tbsp of oil in a separate pan . Add 1 diced onion and fry until brown. Add 1 inch grated ginger, 2 chopped tomatoes or half a tin and 1 clove of garlic and cook for 5 minutes. Add this mixture to the lentils.

3. Add the spicy oil

Heat the oil and add 1/2 tbsp of the below whole spice mix after a few seconds, be careful not to burn the spices, add 2 bay leaves, 1 teaspoons of dried chilli flakes and after a few seconds add in 1 teaspoons of minced garlic. Stir and pour this oil over the Dal.

Serve with rice and enjoy!
Make your whole spice mix – this can be made in advance and stored in a jar for future use
(mix equal amounts of cumin seeds, fennel seeds, mustard seeds, fenugreek seeds and black onion seeds) This spice blend comes from the Bengalis in the eastern part of India and is called Panch Phoron.

Don’t despair if you don’t have all these spices, it will taste good no matter what you have in the cupboards. Experiment and enjoy!

Dee's Ultimate Lentil Dal

Dee’s Ultimate Lentil Dal

Vegan Chocolate hazelnut avocado mousse

13 May

This is pure heaven… like eating a Ferrero Rocher flavoured mousse! Very simple and super-fast!

You will need
2 ripe avocados
10 dates (soaked)
2 tbsp of cocoa powder
4 tbsp of hazelnut butter
2 tsp vanilla extract

Method
Cut the avocado in half, remove the stone and scoop out the inside.
Place all of the ingredients in a food processor and blend for 2-3 minutes until fully combined.
Refrigerate and serve when ready.

Top Tips
This dish is really versatile so don’t be afraid to try some different combinations.
You can also date syrup or rice syrup instead of the dates and if you have a real sweet tooth add more to make it sweeter.
You could also add a shot of espresso to make it into a mocha hazelnut mousse
Think about adding an overripe banana to make it into a banana style chocolate mousse, but make sure to reduce the amount of dates so it’s not overly sweet.
Use coconut cream and remove the hazelnut butter for chocolate coconut mouse
Serve it with some fresh fruit or some cool mini cups or pots at the end a nice meal.

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Stuffed Roasted Red Peppers with Dee’s Vegan Sausages

8 May

This has got to be one of my favourite meals! I could seriously eat this every day… and the peppers were on sale so I just had to make it!

You will need
1 packet of Dee’s Traditional Sausages
300g cooked millet
2 large shallots
3 cloves garlic, sliced
1 carrot, grated
1 stick of celery, diced
3-4 large peppers (red are sweeter)
200ml of sieved tomatoes (passata)
Salt/pepper
Olive oil
1 tbsp coriander seeds (crushed)
10g chopped parsley
100ml of stock

Method
Place the cooked millet in a large bowl and leave it to one side.
Start prepping the peppers by cutting off the top, just below the stem. Make sure to keep the top but remove the green stem.
Remove the seeds from inside the peppers and set aside.
Dice the top part of the pepper into small pieces.
Next heat some oil in a pan and add in the chopped pepper, shallots, celery, carrot and sliced garlic and cook on a low heat for 15-20 minutes until all the vegetables are soft.
Add in the crushed coriander seeds and allow to cool for 2-3 minutes.
Place the pepper mixture into the large bowl with the millet and add in the chopped parsley.

Next, take the sausages and cut them into bite size pieces. Add them to the millet and mix well.
Add in a little of the stock to bring the mix together. It should be wet; if seems too dry add in the rest of the stock.
Now, the fun part! Spoon the mixture into each of the peppers taking care to compact it down well.
Place the stuffed peppers in an ovenproof dish and pour the passata around to cover bottom of the dish.
Cover with tinfoil and cook in a preheated oven at 180° for 1 hour 30 minutes, or until the peppers are very soft but still holding their shape.
Cool and enjoy.

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Sweet and spicy vegan tempeh and veggie fritters.

1 May

This recipe came about after I had a bunch of lovely stuff in the fridge that I needed to use up… often these turn out to be the tastiest of meals.

Close up :) yummy

Close up 🙂 yummy

What you will need
Some Coconut oil / olive oil
100g tempeh, grated
1 carrot, grated
½ courgette, grated
Handful chopped spinach
2 tbsp soya sauce
1-2 tsp of sambal (chilli paste)
2 inches fresh ginger minced / chopped

Method
Heat the oven to 200° C / 180° C Fan.
Place all of the ingredients, bar the oil, into a bowl and mix well.
The mixture should come together easily and be sticky enough to portion into balls, about the size of a golf ball.
Next flatten them into patties.
Heat the oil in a pan and brown the fritters on each side for about 1-3 minutes.
Finally, once they’ve browned, place them in the oven for about 3-5 minutes.
Top Tip
They are delicious hot or cold.
Try serving them with some fresh salad or in a wrap for a lunch with a twist

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