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

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

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.