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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.









What the heck are we going to eat at Dee’s Vegan Fine Dining dinner? Lettuce?

1 Apr truffled-grilled-asparagus-mixed-seaweed-salad.jpg

That was the question posed by one of the guests at the first all vegan fine dining dinner, hosted by yours truly in Cork on Saturday night. All was soon to be revealed! Chef Mark Cronin of Barden’s Private Dining Club did not reveal until after the meal, that this was in fact his first ALL VEGAN menu and not only that, it was gluten-free too. Quite the challenge indeed!. We discussed how easy it is to make food taste nice by adding lots of cheese and butter, especially in vegetarian dishes and as if to put paid to the vegan cliche, there wasn’t a leaf of lettuce in sight!

The flavour combinations and honourable treatment of the vegetables on the plate deserved the large round of applause Chef Mark received after the 10 course degustation menu was served. I organised the event to demonstrate that vegetables can be exciting and tasty and that you don’t have to be vegan to enjoy vegan food! In fact only 2 of the guests were 100% Vegan. Mark’s innovative use of seaweeds added a whole extra dimension to the truffled grilled asparagus, this dish was a flavour bomb! My other favourite was the wasabi and peanut grilled stuffed aubergine, the granny smith salsa was inspired and added a beautifully crisp offset to the the peanutty aubergine.

Barden private dining is a private, members only dining club, Mark and his cool venue are available for anyone to book and I highly recommend it for your next get together with family or friends. It is BYOB and a minimum 10 people are needed to book but the table can seat up to 14, you become a member on the night. Read more about the venue and concept from Chef Mark here Mark’s C.V. includes the Ivory Tower and I should inform he does do non-vegan menus too!

The comments from the night were “If you served this menu to a party of guests without saying it was vegan, they wouldn’t even notice until afterwards” my favourite comment of the night was “…the strawberry adds a delicate hint of YUM!”

There were 3 chefs in attendance as guests, no pressure Mark! Everyone enjoyed the evening and for those that had never eaten a full vegan menu before it was a real “eye-opener” as to how flavoursome and filling vegetables are when given the respect they deserve!

Here is the menu from the night

oyster mushroom tempura maki roll sushi, daikon nigiri –

spinach and mushroom souffle, smoked paprika and cashew oil –

fennel smoked beetroot, poitin infused pears, toasted mixed nuts, rocket salad, tangerine and basil infusion

truffled grilled asparagus, mixed seaweed salad

bloody mary sorbet

globe artichoke heart, kale and sesame, nori jus

pan-fried miso tofu and kimchee

wasabi and peanut grilled stuffed aubergine on butternut squash puree, granny smith salsa

sauteed porcini gnocchi, garlic saffron, red pepper “cream

chocolate coconut and strawberry mousse

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