Archive | March, 2015

Snazzy Vegan Fry-Up

30 Mar

I was brought back to my childhood recently, when I bought a pack of potato waffles! The smell and the crispiness was such a reminder of happy days eating the waffles with lashings of ketchup! It inspired me to get together a snazzy vegan fry. Enjoy, Eoin!

Serves 2 / Time 30 min
You will need:
1 pack of Dee’s sausages
1 tin of baked beans
4 potato waffles

Grilled cherry tomatoes –
2 cherry tomato vines
Fresh basil
25mls balsamic vinegar

Garlic fried mushrooms –
100g brown mushrooms
½ clove of garlic
½ tsp vegan butter

Tofu scramble –
250g tofu
1 tsp turmeric, powdered
½ tsp salt
1 clove garlic
½ tsp mixed herbs


Get started on the tofu scramble.
Place all the scramble ingredients in a blender and blend into a paste. Heat in a pan and cook until it’s browned and resembles scrambled egg.

Next, brush a little oil on the sausages (see pack instructions) and tomatoes and grill on a medium heat.

When the cherry tomatoes are warm and start to burst, pour on the balsamic vinegar and cook for a further minute. Chop some basil and place on the tomatoes (see pic.)

Heat some oil in a pan and brown your mushrooms on both sides. Add in the garlic and vegan butter and cook fora further 1-2 minutes and season with a little salt.
Heat up the beans and toast or grill the potato waffles.
When everything is ready assemble, serve and enjoy with a glass of your favourite juice or smoothie!




St. Patrick’s Day Green Mint Vegan Cupcakes with Chocolate Mint Frosting

16 Mar

A really yummy and healthy alternative to the usual cupcake, these are ideal if you’re off junk for lent, but still want a bit of a treat!

You will need:

For the cupcakes –

250ml soya milk

1 tsp vinegar

1 tsp bread soda

1 tsp baking powder

150g flour

75g apple sauce

150g coconut sugar

1 tsp peppermint essence

35g raw cocoa, powdered

½  tsp salt

2 tbsp of wheatgrass, powdered

For the frosting –

100g vegan butter

100g coconut sugar (powdered)

15g raw cocoa, powdered

1 tsp peppermint essence

For the topping –

Green sugar

Chopped pistachios


Preheat oven to 180c.

Add the vinegar to the soy milk and let it sit for 20 minutes.

Mix and sieve all the dry ingredients into a bowl, except for the coconut sugar.

Add the peppermint essence, apple sauce, soya milk and coconut sugar to a blender. Add in the dry ingredients and blend.

Then place the batter into a muffin tin (use cake liners if you wish.) Just give them a quick spray with some oil to reduce sticking.

Place in the oven and cook for 20-25 minutes, then allow to cool.

Using a coffee grinder or blender, blend the coconut sugar into a powder as it’s easier to use.

Place the butter and coconut sugar into a mixing bowl and beat on high until light and fluffy (appx 5 minutes.)  Then add the mint and cocoa powder and mix for a further minute.

Place into a piping bag and pipe onto the cooled cupcakes. Sprinkle with green sugar and some pistachios.

Eat and enjoy 🙂

Vegan Irish Soda Bread 

16 Mar Vegan soda bread

Soda bread is one of those wonderful childhood memories most of us have. My two grannies would always have freshly baked soda bread with lashings of butter and jam. This vegan soda bread recipe is in honour of them.  It’s also perfect to make for St. Patrick’s Day! – Enjoy, Eoin!

You will need:

450g white flour

400ml soya milk

75g dried fruit, raisins or cranberries

1 tbsp vinegar

1 ½  tsp bread soda

1 ½  tsp salt


In a jug, add your soy milk and vinegar. This will make “buttermilk”. Let it sit for a least 20 minutes, or if you can leave it overnight.

Preheat over to 200c.

In a large bowl, add the flour, salt and bread soda and mix thoroughly. Make a well in the centre and add the buttermilk and to form a moist dough, then add the dried fruit.

On a floured surface, lightly knead the dough to form a flat ball

Dust on top with a little flour and make the traditional X shape with a knife.

Place in the preheated oven for 15 minutes.

Then turn down the temperature to 180c for a further 25 minutes until the bread has a hollow sound when tapped on the bottom.

Cool and slice.

Best served warm with vegan butter and jam!

Vegan Croissants with Spicy Beetroot Relish and Dee’s Sausages

12 Mar

Last week I shared my vegan croissant recipe with you and this week, I’ve created a really delicious snack that’s perfect for any time of day. Enjoy, Eoin

You will need:
4 -6 Vegan croissants
1-2 packets of Dee’s Sausages
Vegan sliced cheese
Beetroot relish

Cook the sausages according to instructions, I pan-fried mine with a little coconut oil and a pinch of sea salt.
Cut the croissants in half but don’t cut all the way through.
Put a spoonful of beetroot relish on each one, add 1-2 sausages and a slice of the vegan cheese.
Place in the oven at 180c for 7-8 minutes to melt cheese and warm up the croissant.

Top Tips:

Use any type of relish you wish! Tomato and Roasted red pepper is amazing too.

Make extra and wrap in tin foil for a quick breakfast or snack.
Enjoy! Eoin 🙂


Vegan Chipotle Marinated Tofu with Baby Veg and Crushed Potatoes

9 Mar vegan chipotle marinated tofu

This recipe came off the back of something of a challenge. A friend of mine declared that tofu was not appetising, so I made it my mission to convince him! It uses a deliciously different marinade and tastes fantastic… needless to say he is now convinced! – Eoin 🙂

You will need:

For the marinated tofu-

500g block of firm tofu 200mls chipotle sauce

200mls bottle of bbq sauce


For the baby veg –

Leeks, courgette, carrots, parsnips

Salt/ pepper

100mls stock


For the crushed potatoes –

300g cooked, cooled potatoes

Olive oil

100g black olives (blended to a tapenade)




Cut the tofu into large cubes and place in a zip lock bag. Add the BBQ sauce and hot sauce and leave to marinate overnight in the fridge.

When you’re ready to cook, heat some oil in a pan and brown the tofu on each side. Next put the browned tofu and the leftover marinade in a baking tray and place in the oven at 180c until it reduces and becomes slightly sticky.

Meanwhile place the baby veggies in a roasting tray, add some oil, stock, salt and pepper and cook in the oven at 180c for 5-10 minutes. Give it a stir and cook for a further 5-10 minutes. They will cook quickly so keep your eye on them.

Next, get started on the crushed potatoes. Using a fork, slightly crush the potatoes and add them to a pan with some olive oil and allow to brown. Use a spatula to flip them, rather than mix as they are delicate. You want them to be crispy and golden, yet a little soft. When browned on both sides add the olive tapenade. Add salt to taste and they done.

Finally on a plate, place 4-5 pieces of the tofu, some of the veggies and a nice helping of the crushed potatoes (see pic.)


Top Tips:

Wrap the tofu in a towel and place a wooden chopping board or similar weight (1-2lb ) on top overnight in the fridge as this will remove excess water and allow it to absorb the marinade properly.


Vegan Croissant Style Bread Rolls! Yum!

5 Mar

This is a bit of a work in progress, but I’ve been really craving croissants recently. It has to be that wonderful smell of them baking in the oven that got me! So here is my vegan version of freshly baked croissants.

You will need:

300g strong flour

170g cold vegan butter

2 tbsp sugar

1 tsp salt

7g of dry yeast

120mls milk

60mls water


Stage one –

Mix the yeast, milk, water, sugar and salt in a bowl and let sit for a few min to activate the yeast.

In a bowl, add the flour and cold butter.  Mix with a fork so you are left with some small lumps of butter.

Add the wet ingredients and mix to form a sticky dough. Leave it overnight in the fridge.

Fold #1 –

Place the dough on a floured surface and using a rolling pin, roll it into to a rectangle. Fold each end to the middle and each side to the middle. Place in the fridge for 30 minutes (see pic.)

Fold #2 –

Remove the dough from the fridge and roll into a rectangle and fold as above and place in the fridge for 30 minutes.

Repeat this process twice more.

Finally roll the dough into a rectangle and using a pizza cutter, cut triangle shape out of the dough. Roll the dough wide side to pointed side. Place on a bake baking tray and let it rise for 2-3 hours in a warm place.

Bake for 15-20 minutes in a preheated oven (190c-200c) until light and browned.

Enjoy warm with some jam and coffee – Eoin 🙂

Vegan Croissant


Vegan Croissant


Vegan CroissantVegan Croissant

Vegan Croissant

Vegan Croissant

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