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Vegan Coconut Caramel Poached Clementines

27 Feb

A twist on a dessert my old boss used to make in a 5 star restaurant in London, this delicious coconut caramel clementine recipe is served with vegan ice cream and is the perfect treat for weekend guilty pleasure. Enjoy! Eoin 🙂

You will need:
4 peeled clementines
50g of sugar
50g of vegan butter
300ml coconut milk (carton not can)
Vegan swish vanilla ice cream
Raspberries

Method:
Place the sugar in a dry pot over a medium heat and let it caramelise. Be careful, not to let it burn. You don’t need to stir the sugar, just swirl the pot.

When it becomes golden brown after about 2-3 minutes, add in the butter and coconut milk. Use a whisk to mix well and watch out for the sugar splitting.

Place the peeled whole clementines into the mixture and poach on low for about 4-7 minutes until just warm, then remove from the liquid.

Then, bring the pot to the boil and reduce it down until it’s thick like a caramel sauce.

In a warm bowl, place some caramel in the bottom. Place a poached clementine on the top, with a little more caramel and finally a scoop of ice cream and a raspberry!

Happy Valentines everyone and enjoy! Eoin.

Top Tips:
You could also add some toasted almonds to the top.

If you like, you could add some whole spices to the poaching liquid, such as; cinnamon, cloves or star anise.

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Vegan Whole-Wheat Pancakes

16 Feb

It’s Pancake Tuesday time and here is my vegan twist on the traditional pancake. Keep it simple with lemon and sugar for that authentic taste. Yummy! Enjoy – Eoin!


You will need:

200g of brown flour
400ml of dairy free milk
1 tsp of salt
½ tsp baking powder
2-3 tsp brown sugar (optional)
50g melted vegan butter
1 tsp of vanilla extract
Oil

For the topping –
Lemon and sugar

Method:
Place all you ingredients in a blender and blend on high for 30-60 seconds.

Heat a pan with some coconut oil or sunflower oil.

Pour some batter into the pan in a thin layer. When bubbles appear flip it over and cook for a further 1-2 minutes.

Serve while still hot with lemon and sugar.

Enjoy, Eoin!

Top Tips:
Think about adding fresh fruit, jam, chocolate sauce etc.

To make a savoury pancake, just leave out the sugar and vanilla. Then stuff them with Dee’s Sausages and BBQ or a leek and onion sauce.

Perfect for lunch or even an even as a snack at any time of the year.

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Gluten Free Cauliflower Pizza With Dee’s Vegan Sausages

16 Jan

This fab recipe is inspired by my two friends Danielle and Sammy and their epic love of pizza! They both happen to be gluten intolerant and would pester me to make this for them. It’s an ideal recipe for anyone who adores pizza but cannot take gluten in their diet.


You will need:

For the base –
1 large cauliflower, grated
1 tbsp dry herbs
1 tsp salt
1 tsp onion seed (optional)
1-2 tbsp nutritional yeast
2 tsp of “no egg” replacer

For the topping
BBQ Half –
BBQ sauce
Sliced red onion
Sliced mushrooms
Sliced peppers (any colour)
2-3 Dees’ Sausages, cut into quarters

Margarita Half –
Sieved tomato
Sliced tomatoes
Basil leaves
Dry herbs
2-3 Dee’s Sausage cut into quarters

Method:
Grate the cauliflower and place it in a steamer in some cheese cloth and cook for 5-10 minutes.

Allow to cool and using the cloth squeeze out as much liquid out as possible until it becomes a mash-like consistency.

Place this in a bowl with the rest of the base ingredients and mix together to form a ball of ‘dough.’

Using a piece of parchment paper, flatten out the dough to form the pizza base; you can make it square or round.

Bake in the oven at 180c for 15-20 minutes until golden brown and flip over. If it is cooked right it should stay in one piece, if not place back in to the oven to dry out a little more.

Next make the pizza as follows –

Half BBQ sauce on one side and half tomato sauce on the other. Then place the rest of the toppings on and finish with the cut sausages (see pic)

Bake in the oven for 15-20 minutes until the toppings are nice and golden.

Cut and enjoy!

Top Tips:
Dip the sausages pieces in BBQ or tomato sauce before putting them on the pizza. This will help them to crisp up and caramelise.

You can use whatever toppings you like. Think about different sauces or pesto, let your imagination run wild!

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Dee’s Trip to Booth’s U.K.- Veggie Heaven

24 Oct

Last week I paid a visit to Booth’s newest store in MediaCity Manchester.  This store is amazing, all the displays are gorgeous, really natural and earthy.   All the produce is of the highest quality and is locally sourced.  I even spotted Glen Ilen Farm yoghurt on the shelves.  They had chanterelle mushrooms, the gold bullion of the ground – that is a first for me to see in a store.  Veggie lovers are completely spoiled by the array of produce.  What do you think of these…?

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