Archive | May, 2015

Tortilla bowl with Dee’s vegan spicy Bean Burgers & rice. Yum!

29 May

I came across an old picture of my friends and I eating lunch at one of our favourite cafes, they always had amazing veggie options so I never had to worry about what to eat! This is my spin on it!

You will need:

1 packet of Dee’s spicy bean burgers

2-3 tortilla  wraps

1 cup of cooked brown rice

1/2 cucumber, diced

1 small carrot,  spiralised

1 small courgette,  spiralised

2-3 baby peppers sliced in rings

1/2 bag of mixed salad

1/2  Apple Julian sliced

2-3 basil leaves

For the dressing 

1″ginger grated

30ml toasted sesame seed oil

1 garlic clove crushed

30ml rice wine vinegar

30ml sweet chilli

30ml soya sauce

Method:

Pre heat oven to 180c

Place the tortilla over a small bowl to give you the bowl shape, then bake it the oven until lightly brown and crispy.

Then start on the dressing.

Place all ingredients in a blender blend for a few seconds and leave aside until ready to use.

Cook the spicy bean burger following the instructions on packet, I grilled mine.

Once almost cooked, brush the burger with a little of the dressing. Allow it to caramelise and when cooked, slice burger into thin strips.

Now assemble the tortilla bowl

Filling your bowl as follows-

  • Add a handful of salad, then a little dressing
  • Carrot, courgettes, peppers and cucumber
  • Brown rice
  • Add little more dressing
  • The sliced burger
  • Some Basil leaves
  • Apple
  • A little dressing

Enjoy for lunch or dinner. Ideal during some nice weather as it’s light and filling.

Eoin

    

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Dee’s Vegan Sausages and Hummus Wrap! Yum!

24 May

This week was super busy and I needed a quick lunch that I could eat on the go or after the gym. I made three of these wraps and they were so good I ate them all in one day!!

You will need

1 packet of Dee’s sausages

3 tortilla wraps

1/2 packet hummus

9 cherry tomatoes

Some sliced cucumber

1/2 bag of salad leaves

1 tbsp coconut oil

Method 

Cook the sausages according to instructions on packet, I grilled mine with a little coconut oil and some sweet chilli sauce

Heat tortilla wraps to soften them up.

While the sausages are cooking, get the wraps ready

Place the wraps on a flat surface and put some hummus in each of them

Divide the cherry  tomatoes and cucumber between each wrap  (see pic)

Add some salad and when the sausages are cooked and cooled, add on top of the salad, then roll the wrap and place in some tin foil for later.

Eat now or can be reheated later in an oven or Panini press.

Enjoy

Eoin


      

Rhubarb and Coconut Cream Mille Feuille

22 May

I picked up some local rhubarb at the Mahon farmers market recently, and I wanted to make a simple dessert over the weekend, using up bits and pieces I had in the kitchen.

Time: Prep 10 minutes/ Cooking 30 minutes

You will need:

Half a sheet of puff pastry

50-75g icing sugar

1 bunch of rhubarb

1/2 can of chilled coconut milk

1 orange, plus zest

75g sugar

Method:

Preheat oven 200c.

Wash and chop the rhubarb and place in a saucepan with the sugar and orange. Put a lid on and cook on a low temperature for 5-7 minutes.

You will need two baking pans and two sheets of parchment (silicone mats work better if you have them.)

Arrange the dish as follows:

Baking tray, parchment, puff pastry, icing sugar, parchment, baking tray.

Cook for 15-17 minutes.

Do keep an eye on it, as it can burn easily and really depends on the oven.

What this does is, it keeps the pastry thin and crispy while the icing sugar caramelises to give a sweet crispy crack in top, similar to a “crème brûlée”!

While it is cooking, open the can of chilled coconut milk, remove the “water part” and keep the solid white part. Take half of it and place in a cake mixer and beat for 3-5 minutes until light and fluffy like cream (you can sweeten if you wish.)

When the puff pastry is cooked and cooled, cut into strips.

Place one on the bottom, then add some coconut whipped cream and some orange stewed rhubarb and top with another piece of pastry. Dust with some extra icing sugar and enjoy !!! (See pics.)

Eoin

Top Tip:

If the coconut milk solid is too thick you can add some vegan yoghurt to loosen it up and help get it started.

You can use any fruit that is in season, Gooseberries go so well with this too.

 also

Blackberry , etc

Dee’s Vegan Stinging Nettle and Miso Soup. Yum!

9 May

Today I got over-excited at the farmers market when I saw a bag of Spring nettle tops for €1.50.  I keep meaning to pick some myself but I always forget gloves and I’m too chicken to pick them bare-handed!   Nettles are fantastic for you and they’re basically like free spinach! Be mindful of where you pick them though aim for chemical free hedgerows!  Nettles have lots of health benefits and are a diuretic which helps the body eliminate waste products and cleanse the liver.

I decided to make a nettle soup with miso.  This recipe serves 4.
Ingredients
1 shallot, diced
1 tsp Irish Rapeseed oil
Garlic tops
Chives
Dulse seaweed
1 dessertspoon of white miso
1/2 tsp Fennel seeds
1 red chilli
1 large bowlful of nettles.
Method
   

            

Fry shallots in oil.  Add fennel seeds. Fill with water, add seaweed, bring to boil and simmer.  Place nettles in a bowl. Pour boiling water over the nettles to deactivate sting.  Place nettles in cold water with a tongs and add to the soup.  Add the rest of the ingredients and simmer for 20 mins.  Add miso to some cold water and whisk, add the miso mixture to the soup. Liquidise with a hand blender or leave to cool and use a liquidiser.  Stir and serve.

Vegan Indian Spiced Carrot and Corn Fritters. Yum!

2 May

I had leftovers from my carrot and corn salad the other day and was looking for a way to use it up. So with some inspiration from a chef friend of mine who is from India, plus with my love of onion bhajis, this delicious recipe came about. You will need: 300g Carrot and corn salad 1 inch ginger, grated 2 cloves garlic, chopped 100g -150g, gram flour Coconut oil 5-6 slices of good bread 50g roasted tomato relish 100g hummus Salt / pepper 1 tbsp of the following – Coriander powder Cumin powder Garam masala Onion seeds or fenugreek seeds Chili powder Method: Heat oven to 180c. Place all the ingredients in a large bowl and mix well. There should be enough liquid from the carrots to make a batter. Form the batter into small patties using your hands. Heat some coconut oil in a pan and add the patties. Allow to brown on both sides, then cook in the oven for 2-3 minutes. If you don’t want to eat them right away, allow them to cool and store in the fridge for up to 2 days. Once they are cooked, I like to serve them on a piece of toasted sourdough bread with hummus and topped with red pepper relish! Delish.     

Dee’s Omega Burger Tacos with Black Beans and Spinach

1 May

I adore tex-mex food and I’m always looking for an excuse to eat more of it! Assembling the tacos makes it a really fun meal the whole family can enjoy.

 

You will need:

1 pack of Dee’s Omega Burger’s, cut into cubes

1 can of black beans

1 taco seasoning 20-30g

1 can of tomatoes

Oil

1 large handful of spinach

2 clove of garlic, chopped

1 large onion, sliced

1 box of corn taco shells

Vegan cheese, grated

200g asparagus

200g purple sprouting broccoli

For the salsa –

1 ripe avocado, cubed

4 inch cucumber, diced

7 cherry tomatoes, quartered

½ lemon, juiced

10g fresh coriander, chopped

½ tsp smoked chilli powder

2 tsp Greek olive oil

Salt and pepper

 

Method: 

Heat the oven to 190c.

Get started on the salsa first by putting all the ingredients in a bowl and season to taste. Place in the fridge until needed.

Next heat some oil in a pan and add the onions and allow to brown. Add the cut Omega Burger’s and once browned reduce the heat, season and cook for two minutes. Then add in the garlic, followed by the black beans, can of tomatoes and spinach and cook for about 3-4 minutes.

While that’s cooking away, place the corn taco shells in the oven to cook for 3-4 minute (see packet for instructions)

Meanwhile, place half the asparagus and broccoli in a frying pan with a little oil and brown. When they are almost ready add a little water and place a lid on to steam. Then repeat with the other half.

When all the elements are ready, you can start to assemble the tacos. Add a sprinkling of vegan cheese on top, serve with the steamed veggies and salsa. Enjoy, Eoin!

 

          

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