Archive | April, 2015

Vegan carrot and corn salad.

29 Apr

I was left with a huge amount of carrot the other day. I managed to use the green tops in a smoothie, but needed a way to use up the rest, so I decided this fresh, tasty salad would be ideal. The perfect accompaniment to the start of the sunny weather!

Prep time 10-15 minutes

You will need:
500-600g carrots
100g raisins
2 corn on the cob, cooked
Crushed coriander seeds
Fresh coriander, chopped

For the dressing –
25g sugar
Juice of 2 lemons, plus zest of 1
15mls Greek Olive oil
Salt / pepper
½ dried rosemary stalk

Using a food processor or a hand grater, grate all the carrots and put them in a large bowl with the raisins.

Remove the corn from the cob using a knife and place in the bowl.

Mix the oil with the lemon juice and zest in a bowl and add the sugar. Keep mixing until it dissolves, then add the Rosemary.

Mix the dressing with carrots, then and add the coriander seeds and fresh coriander and season with some salt and pepper.

Mix well and let it sit for 20-25 minutes to allow the flavours to fully mingle.

Top Tip:
It is delicious with salad leaves, in a wrap with hummus or on top of a stir fry!

Enjoy, Eoin



Vegan Spicy Red Curry Butter Bean and Kale Broth

23 Apr

This is a great fridge emptier of a dish. I had a bunch of odds and ends left over the other day and not a lot of time to go the supermarket and came up with this delicious dish. Tasty and quick to make, this is a great midweek meal.

Serves 6 / Prep time 15 minutes /Cooking time 20 minutes

You will need:
2 carrots, grated
5-6 mushrooms sliced
1 onion, sliced
50ml coconut oil
40g red curry paste
2 tsp smoked paprika

1 litre vegetable stock

200-300g butter beans

1 can chopped tomatoes
Handful of chopped kale

Add some oil to a very hot pan, once it starts to smoke, add the onion and mushroom and cook for 1 minute until browned.

Turn down the heat and add the smoked paprika and carrots and cook for 2 minutes.

Mix the veg stock with the curry paste and add to the pan. Bring to the boil and simmer, then add the butter beans, kale and tomatoes, cook for 10 minutes.

Serve with some fresh crusty bread.

Top Tips:
You can use any greens you like, such as spinach, mustard greens or cabbage etc.

The dish would work well with served with baby potatoes, or even some rice or rice noodles.

The soup has a light, smokey consistency with a kick at the end, if you prefer a richer or creamer taste you could add some coconut milk.


Dee’s Vegan Thai Quinoa Pot Filo Bake with an Asian Side Salad.

20 Apr

This recipe is inspired by my love of filo pastry. It’s so versatile, you can use it in savoury or sweet recipes and the crispy crunch is delicious. After a wander through the readymade pastry section in the supermarket, I decided to make a savoury baklava style dish. Enjoy, Eoin.

6 portions / 15 prep time / 20-25 cooking time

You will need:
1 Dee’s Thai Veg Pot
50-75mls melted vegan butter
1 packet of filo pastry

For the salad:
4 baby Pak Choi, chopped
1 carrot (spiralized)
2-3 radishes, sliced
15g fresh coriander

For the dressing:
15g miso paste
1 tbsp rice ginger
10mls sweet chilli sauce
½ clove garlic, chopped
½ inch ginger, chopped
1-2 tsp sesame seeds
15mls toasted sesame oil

Preheat oven 180c.

Brush an ovenproof dish with butter and place a layer of the filo pastry to cover the bottom. You might need more than one sheet to do this, but just brush it with the butter again.

Place a thin layer of the Dee’s Veg Pot into the dish, followed by a sheet of the filo, brush with the butter and repeat until the entire veg pot has been used. You should have 3-4 layers.

Brush the top layer with butter and place in the oven and cook for 20-25 minutes until golden brown, but give it a check half way just in case.

Meanwhile, start on the salad. Spriralize the carrot and place in a bowl with the radishes, coriander and the chopped baby pak choi and mix well.

In a small bowl, whisk the miso and sweet chilli sauce together. Add the rice vinegar, ginger and garlic. Slowly add the oil while whisking. Add the sesame seeds and mix well. Keep aside until needed.

When filo is ready take out of oven allow and to cool. Cut into portions and enjoy with of the some salad and some extra dressing on the side.


Dee’s leek and onion Vegan Sausage with thyme mash and lentils cooked in red wine AKA “fancy bangers and mash”

13 Apr
Serves 2-3
What you need:
– 1 pack of Dee’s vegan sausages
– 500g potatoes
– 1-2 teaspoons fresh thyme
– 25ml olive oil/vegan butter
– a little dairy free milk
– 250g Puy lentils
– 125 ml red wine
– 50g tomato puree
– 1 stock cubs
– 2-3 garlic cloves sliced
– 1 teaspoon of thyme
– Soak the lentils over night, or for about 6 hours.
– Cook sausages as per instructions.
– Cut and steam/boil potatoes, till a knife goes through the potatoes easily. Mash and season with some salt and pepper, olive oil/vegan butter and 1-2 teaspoon of thyme. Add milk if your mash is a still too dry.
– In a small pot, add the drained, soaked lentils, red wine, thyme, sliced garlic, tomato puree and stock cube. Simmer for 10-15min or until the lentils are cooked. There should still be a little liquid, if not add some water.
– When all is ready, serve with the mash in the middle of the dish, lentils dashed around, and the sausage leaning the the mash
– Put the thyme in a lunch bag and leave it in the freezer over night. Give it a shake and most of the leaves will fall right off. This makes it easier to use. Use as normal in recipes.
– I love to leave the skin on the potatoes. Even when I plan to mash them. It add extra nutrition, and a nice texture. Try it.

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Weekend Treat Vegan “Hot Dogs”

10 Apr

Dees Vegan Sausages with Homemade Sauerkraut

A few weeks ago you might remember I showed you how to make Sauerkraut and over the next few weeks and months I want to show you the best ways to use it. These lush American style ‘hot dogs’ are perfect for a weekend treat and even nicer topped with the Sauerkraut.

You will need:
1 packet of Dee’s Vegan Sausages
3 hot dogs buns / bread rolls
100g Sauerkraut
Yellow Mustard

Cook the sausages according to instructions, I like to cook them with a little oil and a pinch of salt in the frying pan.
Toast the buns and place the sausages inside, top off with some of the homemade Sauerkraut and some ketchup and yellow mustard.
Quick, easy and delicious, these are ideal for a weekend treat and the best part is there is hardly any cleaning up afterwards!
Enjoy Eoin




Vegan Spanish Tortilla with Dee’s Sausages

7 Apr

This wonderful recipe was inspired by my Spanish friends who just adore tortilla. I decided to try and make a healthy, vegan version. It turned out really well. Filling and delicious, it should serve about 6-8 people.

Time – Prep: 30mins / Cooking: 20-25 mins

You will need:
1-2 packs of Dee’s sausages
5 medium potatoes, cooked, cooled & sliced

For the liquids –
300g block of tofu
100mls soya milk
1 tbsp turmeric
1 clove of garlic
½ stock cube
1 tsp of dried sage

For the filling –
50g sliced green olives
50g chopped sundried tomatoes
50g cooked spinach

For the topping – 
Sliced cherry tomatoes
Vegan grated cheese

Cook the sausages according to the packet instructions – I grilled mine.
Next, in a large frying pan add a little olive oil and brown the sliced, cooked potatoes. Do this until all the potatoes are evenly browned.
In a blender, add all your liquids ingredients and blend until smooth. Keep aside until it’s needed.
Preheat your oven to 180c.
In the same frying pan, layer the potatoes with the filling until you’ve used it all up.
Next, pour over the liquids ingredients and gently shake the pan to distribute the liquids evenly. Top with some cherry tomatoes and vegan cheese and bake in the oven for 20-25 minutes.
Once cooked allow it to cool and cut into 6-8 pieces. It can easily be reheated in the oven if you’re eating it later or the next day for about 5 minutes at 180c.
Serve with some crunchy fresh salad and Dee’s Sausages (see pic,)



Raw Vegan Chocolate Protein Truffles

3 Apr

These are a great for people want to keep up those healthy resolutions they made back at New Year’s. Sugar free and raw, they’re really satisfying and rich.

Time30 minutes

You will need:
500g dates
300g walnuts
200g pecans
75g cocoa nibs
50g chia seeds
50g flax seeds
76g pumpkin seeds
50g sesame seeds
3 scoops of raw vegan chocolate protein powder
4-5 tbsp of water


Place all the ingredients into a food processor and blend until it resembles breadcrumbs. Keep blending and it should become a little stickier.

Remove from the food processor and place in a bowl and add water to form a moist mix.

Roll into small walnut size balls and store in the fridge or freezer, where they will last up to two weeks.

These are ideal as a snack before or after the gym!


Top Tip:

If you want something a bit richer, you can dip them in melted chocolate and let them harden in the fridge.


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