Archive | July, 2015

Lettuce Tacos with Dee’s Tex Mex Vegan Pot, Onion Rice & Salsa

20 Jul

I’m just back from a trip to Mexico and the USA and I fell in love with a restaurant chain called Chipotle, I must have eaten there at least three times in one day! Anyway, this is my take on a low carb, gluten free taco dish of theirs.

Serves 5-6 / Preparation time 30 minutes

You will need:
8-10 large romaine lettuce leaves
1 Dee’s Tex-Mex veg pot

For the salsa –
2 vine ripe tomatoes, diced
1 lime, juiced
½ clove garlic, chopped
10g fresh Coriander chopped
1 spring onion, diced
1 tsp chopped chilli
Salt and pepper

For the onion rice –
¼ red onion thinly sliced
200g-300g cooked rice
5ml oil
2 tsp smoky fajita seasoning

For the topping –
Sliced baby peppers
Sliced avocado
Chipotle sauce

Method:
First make the salsa by adding all the chopped ingredients together into a bowl. Add the lime, season to taste and place in the fridge until needed.

Heat up the Tex-Meg Veg Pot according to instructions.

Meanwhile, brown the onion in a frying pan with some oil on a low to medium heat. Add the rice, season and allow it to heat up, then set aside and allow to cool slightly.

Now start to assemble the tacos. Use a large wooden board or platter and place the whole romaine lettuce leaves on it. Then place a few spoons of the rice on each leaf, followed by the Tex-Mex Veg Pot, the salsa, some sliced avocados, peppers and the chipotle sauce.

Finally add some extra coriander and lime wedges and dive in!

Enjoy, Eoin.

salsa ingredients

romaine lettuce leaves

onion rice

salad tacos ready to eat

salad tacos over view

about to chow down

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Dill & Mushroom Chasseur Pitta with Dee’s vegan Omega Burger & Alfalfa Sprouts

18 Jul

This is a new take on an old classic French sauce dish known as a “chasseur” with added dill. It’s super comforting and really tasty!

Serves 2 / Time 25-35 minutes

You will need:
1 packet of Dee’s omega burger
2 pitta pockets
1 vine ripe tomato, diced
100g sliced mushrooms
1 small onion, diced
100mls dairy free milk
2 cloves garlic, chopped
5g dill chopped
10 ml Olive oil
60g grated smoked tofu
50g Hummus
Alfalfa to garnish

Method:
Cook the burgers according to instruction on the packet, I pan fried mine, then set aside.

Next heat some oil in the pan and brown the onions and mushrooms. Reduce the heat and add in the garlic and dairy free milk and allow to cook for 2-3 minutes until it reduces.

Then add in the diced tomato, dill and smoked tofu, stir and remove from the heat.

Toast the pitta bread, cut open and spread some hummus on both sides. Slice each burger into 4 and place in the pitta. Pour over the “chasseur” sauce and add the alfalfa.

Then cut in two and serve with salad or have by itself.

brown the onion and mushroom

add tomatoes , yum

add dill and smoked tofu

omega burger cooked and ready for the pitta

alfalfa to garnish

sliced , ready to eat

Vegan Hot & Sour Coconut Cauliflower Soup with Rice Noodles, Coriander & Picked Ginger

16 Jul

I adore rice noodles, but they can be hard to cook as they fall apart easily, so I decided to try and ‘cook’ them using this delicious soup recipe and it turned out fantastic.

Serves 2/Preparation time 25 minutes

You will need:
For the soup
½ a cauliflower, cut into florets
15g red curry paste
1 red onion
10mls coconut oil
2 cloves garlic, chopped
1inch ginger, chopped
350mls veg stock
150mls coconut milk
5mls toasted sesame oil
1 square of frozen spinach
15-20mls rice vinegar

For the bowl –
1 pack of 50g dried rice noodles
1 spring onion, sliced
5g coriander, chopped
2-3 cherry tomatoes, cut in quarters
For the topping –
Lime wedge
5g pickled ginger

Method:
Heat the oil in a pan and brown the onion. Add in the red curry paste and cook for 1-2 minutes.

Add in the cauliflower and cook for a further 2-3 minutes. Add in the garlic and ginger and allow to cook for 2 minutes.

Next, pour in the coconut milk, stock and spinach and bring to the boil. Allow to simmer for 10-15 minutes and add in the sesame oil and vinegar and leave to sit for 2 minutes.

Now get your serving bowl ready. Place the noodles in the bowl, along with the, cherry tomatoes, spring onion and chopped coriander.

When soup is ready, pour over the bowl ingredients and place a plate on top and allow it to sit for a few minutes. Add the pickled ginger, coriander and lime wedges and enjoy, Eoin!

fresh cauliflower

cauliflower florettes

bowl: rice noodles, cherry tomatoes, coriander and spring onion

Hot and sour soup being poured over

give it a quick stir, and cover

garnish with pickled ginger coriander and lime

Toasted Hazelnut and Tomato Pesto Couscous with Dee’s Vegan Sausages and Pomegranate Seeds.

7 Jul

While over at a friend’s house the other night, I got roped in to making some couscous for them to bring to a housewarming party the next day. When I looked in the fridge, it was packed with goodies from a trip to a Farmers market and this was the delicious result.

You will need:
250g couscous
400-450mls vegetable stock
Salt / pepper
15 mls oil
1 packet of Dee’s sausages
200g runner beans, sliced
10 cherry tomatoes, halved
50g pomegranate seeds
25-30g wild rocket
Toasted sunflower seeds

For the pesto
200g of toasted hazelnuts
20g fresh basil
20g mint
4 cherry tomatoes
75- 100 mls oil
Salt
1-2 cloves of garlic

Method:
Season and cook sausages according to instruction on packet. I seasoned with a little salt and cooked in the pan with a little oil.

In a large bowl, place the couscous and season. Add the oil to the veg stock and pour over the couscous. Leave it to sit for 4-5 minutes (see packet for instructions, liquids ratio may vary from brand to brand).

Next, spread it out on a flat tray, which will allow it to cool quicker and not overcook,

While the couscous is cooling, make the pesto. In a blender, place the oil, garlic, half the hazelnuts, the basil and mint and then blend until smooth.

Add the tomatoes and blend for 1-2 seconds, then add the rest of the hazelnuts and use the pulse button until you have a chunky texture. Season if needed.

In a large bowl, mix the couscous, the tomatoes halves and runner beans with ½ the pesto. Once mixed then add rocket and pomegranates seeds and gently mix.

Cut up cooked sausages and gently fold into the mix. Again finish with some extra pomegranate seeds, a nice drizzle of the dressing and a scatter the sunflower seeds, then serve in a large bowl.

Great for a BBQ and is super filling. It will keep in the fridge for up to 3-4 days in an air tight container and while it’s best served warm, it’s pretty amazing cold too!

Enjoy, Eoin.

      

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