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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

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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 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
Jam
Chopped nuts
The list goes on!

Method:
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.

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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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Vegan Chocolate Ganache Dipped Strawberries

13 Feb

It’s almost Valentine’s Day and what better accompaniment to the day than chocolate dipped strawberries! The chocolate sauce in this recipe is silky, delicious and 100% vegan! Enjoy, Eoin!

You will need:
60g raw cocoa butter
60g raw coconut oil
30g raw cocoa powder
120ml of maple syrup
250g strawberries

For the topping –
Toasted coconut
Toasted almonds
Chia seeds
Etc,

Method:
In a heatproof bowl, place the cocoa butter, coconut oil, cocoa powder and 60mls of the maple syrup. Place it in a pot of water on the lowest setting and allow to melt. At this point, it may look separated as the oil won’t fully mix. Don’t panic!

Place the mixture in a jug and using a blender, blend and slowly pour in the maple syrup. This will give it that silky, melt-in-the-mouth texture you’re looking for.

Place it back on the heat to keep it warm until you use it.

Dip in your strawberries or a favourite fruit and have fun with the toppings!

Top Tips:
With the leftover chocolate mixture, why not place some in chocolate moulds and push berries or coffee beans into them and enjoy as a small dessert with drinks! (see pic)

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Chocolate

Vegan Chickpea Brownies

26 Jan

These brownies are deceptively delicious! I’ve heard of black bean brownies before, but I hadn’t tried making chickpea versions, until I had a glut of chickpeas left over the other day and needed a way to use them up! Sugar, dairy and gluten free, these are well worth a try! – Eoin.

You will need:
250g cooked chickpeas
30g raw cocoa powder
120g coconut sugar
125mls of oat milk
2 tsp “no egg”
½ tsp pink salt
1 tsp of instant espresso coffee

Suggested toppings –
Almond butter
Raspberries
Coco nibs
Chocolate peppermint creams
The list is endless!

Method:
Preheat the oven to 180c

Place all the ingredients in a blender or food processor and blend until you are left with a smooth batter.

Line a brownie pan with foil and grease with a little oil. Pour in the brownie batter and make sure it’s even.

Place the toppings of your choice on top (see pic).

Cook for 20-25 minutes, then allow to rest and cool for at least 20 minutes.

Cut and store the brownies in an airtight container at room temperature for up to 5 days

Enjoy with some vegan ice cream or just with a cup of coffee … or both! – Eoin.

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Veggie Chilli Stuffed Baked Potatoes with Dee’s Vegan Sausages and Avocado Mash

20 Jan

It was so cold the other night, I had to make something really comforting for dinner. Stuffed baked potatoes are not only filling and delicious, but super simple and cheap to make.

You will need:
1 pack of Dee’s Vegan Sausages (cut into pieces)
1 x 30g pack of chilli or smokey seasoning
1kg of large potatoes

For the veggie chilli –
2 onions, diced
1 pepper, any colour diced
Half a courgette, diced
½ pack mushrooms, diced
4 large tomatoes, diced
200g sieved tomatoes
3 cloves garlic
Salt / pepper
Oil
5mls chipotle hot sauce
50mls BBQ sauce

For the avocado mash –
1-2 avocados
1 lemon, juiced
Salt /pepper

Method:
Heat the oven to 180c and cook the potatoes for 30 minutes until the centre is cooked (you may wrap them in tinfoil if you wish.)

Heat some oil in a large frying pan and cook your veggies on high to brown them.

Next, add the tomatoes and garlic, and two thirds of the chili seasoning and cook for 3-5 minutes. Add in the sieved tomatoes next, followed by the BBQ sauce and hot sauce to taste.

Add salt and pepper if needed and cook for a further 10 minutes.

Meanwhile, in a small frying pan cook the Dee’s Sausages with a little oil for about 4-5 minutes on a low to medium heat. Add the rest of the chilli seasoning and then place in the oven for 5 minutes.

While it’s in the oven, make the avocado mash, by placing the avocado, lemon and some salt in a bowl and mash with a fork or potato masher until it’s just braking up the flesh, but do leave it a bit lumpy.

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