Archive | February, 2015

Vegan Coconut Caramel Poached Clementines

27 Feb

A twist on a dessert my old boss used to make in a 5 star restaurant in London, this delicious coconut caramel clementine recipe is served with vegan ice cream and is the perfect treat for weekend guilty pleasure. Enjoy! Eoin 🙂

You will need:
4 peeled clementines
50g of sugar
50g of vegan butter
300ml coconut milk (carton not can)
Vegan swish vanilla ice cream

Place the sugar in a dry pot over a medium heat and let it caramelise. Be careful, not to let it burn. You don’t need to stir the sugar, just swirl the pot.

When it becomes golden brown after about 2-3 minutes, add in the butter and coconut milk. Use a whisk to mix well and watch out for the sugar splitting.

Place the peeled whole clementines into the mixture and poach on low for about 4-7 minutes until just warm, then remove from the liquid.

Then, bring the pot to the boil and reduce it down until it’s thick like a caramel sauce.

In a warm bowl, place some caramel in the bottom. Place a poached clementine on the top, with a little more caramel and finally a scoop of ice cream and a raspberry!

Happy Valentines everyone and enjoy! Eoin.

Top Tips:
You could also add some toasted almonds to the top.

If you like, you could add some whole spices to the poaching liquid, such as; cinnamon, cloves or star anise.





Sweet & Salty Kettle Popcorn

23 Feb

This yummy sweet and salty kettle popcorn is big in the USA. You find it at every fun fair or theme park and is an easy treat to whip up at home. Enjoy – Eoin.

You will need:
50ml Coconut oil or sunflower oil
30-50g sugar
70g popcorn kernels
Salt to taste

Place a large pot with a lid over a high heat and add in the oil and popcorn kernels.

Once the corn starts to pop, add the sugar and turn down the heat to low. Stir and when it starts to pop again, place the lid on and shake the pot every few seconds.

Once the popping starts to slow down take the pan off the heat and keep shaking.

When the popping stops add some salt, shake and place in a bowl and enjoy it warm.

Top Tip:
You can also add a teaspoon of cinnamon after you add the sugar for a different flavour.






NYC Serendipity Vegan Frozen Hot Chocolate

22 Feb

About 3 years ago I was in New York City with some friends and we went to Serendipity 3 for their famous frozen hot chocolate. You normally share it with someone special so I thought it would be perfect for a Sunday treat.

You will need:
200g sugar
70g cocoa, powered
50ml hot water
250ml dairy free milk
700-800g ice

In a bowl, add the sugar, cocoa and hot water and mix until the sugar is dissolved.

In a blender or food processor, add the milk, ice and chocolate mix and blend on high until fully mixed.

Place in a bowl or glass enough for two people to share and two straws! Why not add some dairy free whipped cream too.

Enjoy, Eoin!



Ultimate Vegan Nachos with Dee’s omega Burger and sausages

19 Feb

If you’re looking for a fab no fuss dish, then these delicious nachos are it! Perfect for sharing, they are ideal for everything from a movie night with friends to a cosy night in for two. Quick, easy and totally yummy!

You will need:
½ pack of Dee’s Sausages, chopped
1 Dee’s Omega Burger
1 red onion, sliced
1 pepper, sliced
3inch (appx) courgette, diced
3-4 mushrooms, sliced
3 cloves garlic, crushed
4 tomatoes chopped and 150ml crushed tomatoes or 1 can of chopped tomatoes
30g packet of Mexican seasoning
2 avocados, mashed
1 bag tortilla chips
200g vegan cheese, grated

Heat some oil in a frying pan on high and brown the diced veggies.

Next, add the Dee’s Sausages and Omega Burger and cook for a further 2 minutes. Season and cook for another minute.

Add the tomatoes and crushed tomatoes, followed by the garlic, then turn down to low and simmer for 5-10 minutes.

In an ovenproof dish, layer the tortilla chips, with some vegan cheese and then the taco veggies mix. Aim for 2-3 layers in total and cover with a final sprinkling of cheese. Bake in the oven for 7-9 minutes at 180c.

When the nachos are done, top with some mashed avocado and jalapeños.

And don’t forget to share 🙂

Vegan Nachos
Vegan Nachos
Vegan Nachos
Vegan chesse
Vegan Nachos
Vegan Nachos
Vegan Nachos

We are dying to know how your vegan nachos came out, and what ingredients have you used to prepare your Nachos. Let us know in the comments field. Enjoy! Eion 🙂

Vegan Sweet Potato Pancakes

17 Feb Vegan Sweet Potato Pancakes

When my brother Donal came home from Spain for Christmas, he got me into sweet potatoes and I have been eating them almost every day since! This is a fun and tasty recipe I came up with to use up leftover sweet potatoes! Enjoy- Eoin

You will need:
For the batter –
200g (1cup) cooked and mashed sweet potato
250mls (1 cup) soy milk
250g (1 cup) of flour
2 tbsp baking powder
1-2 tsp coconut oil
Pinch of sea salt
Spices – optional ¼ – ½ tsp each (cinnamon, nutmeg, blend to mix)

For the topping-
Sliced bananas
Fresh berries e.g – blueberries, raspberries
Almond butter
Maple syrup
Chopped nuts
The list goes on!

Place the batter ingredients into a blender with the spices of your choice and blend until combined.

You can add a little more soy milk (approx 75-100mls) if the batter is too thick, but bear in mind a thicker batter makes better pancakes!

Next, put a pan on a medium heat with a little coconut oil or oil and add some of the batter.

Aim for 2-3 pancakes in the pan and when you see bubbles on the top of the pancakes (3-4 minutes appx) then it’s time to flip them over. Cook for a further 2-3 minutes.

Generally speaking 3 pancakes is a good portion. You can make them as large or as small as you like. (See pic.)

Then have fun stacking them with your favourite toppings!

The batter will keep in the fridge for 3-4 days.

Top Tips:
When you place the batter in the pan, top with some sliced bananas, fruit or chocolate chips before you flip.

Store the leftover batter in an old squeeze ketchup bottle for easy pouring.

Make mini ones for kids or use the squeeze bottle to make fun shapes.








Vegan Whole-Wheat Pancakes

16 Feb

It’s Pancake Tuesday time and here is my vegan twist on the traditional pancake. Keep it simple with lemon and sugar for that authentic taste. Yummy! Enjoy – Eoin!

You will need:

200g of brown flour
400ml of dairy free milk
1 tsp of salt
½ tsp baking powder
2-3 tsp brown sugar (optional)
50g melted vegan butter
1 tsp of vanilla extract

For the topping –
Lemon and sugar

Place all you ingredients in a blender and blend on high for 30-60 seconds.

Heat a pan with some coconut oil or sunflower oil.

Pour some batter into the pan in a thin layer. When bubbles appear flip it over and cook for a further 1-2 minutes.

Serve while still hot with lemon and sugar.

Enjoy, Eoin!

Top Tips:
Think about adding fresh fruit, jam, chocolate sauce etc.

To make a savoury pancake, just leave out the sugar and vanilla. Then stuff them with Dee’s Sausages and BBQ or a leek and onion sauce.

Perfect for lunch or even an even as a snack at any time of the year.






Vegan Buckwheat Pizza

16 Feb

Who doesn’t love pizza and this buckwheat pizza is the perfect addition to a movie night! Meat free Monday. Enjoy! Eoin.

You will need:
For the base-
425g buckwheat flour
200-250ml warm water
7g yeast
25ml oil
1 tsp salt

For the sundried tomato sauce –
15g basil
1 clove garlic
5-6 sundried tomatoes
¼ tin chopped tomatoes

For the topping –
200g grated vegan cheese
Chopped tomatoes
3 Dee’s Sausages, chopped


Preheat oven to 180c.

In a bowl, add all the base ingredients and mix until you form a nice dough ball. Leave it to prove in a warm place until it doubles in size.

Meanwhile, get on with making the sauce. Place all the ingredients into a blender and blend until you have a smooth paste.

When the dough has risen, divide it in half and press it into a square or round tin using wet hands so the dough won’t stick to you.

Let it sit for 15 minutes, then cook for 15 minutes with nothing on it. Then add the sundried tomato sauce, the sausages, the cheese and the chopped tomatoes.

Place back in the oven and cook for 20 minutes.

Then slice and serve with your favourite dipping sauces

Enjoy, Eoin.

Top Tips:
You can also use regular bread flour or a gluten-free flour instead of buckwheat flour if you wish.




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