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Vegan Banana Nut Porridge. Yum!

8 Jun

I adore banana nut bread for breakfast, but it’s not quite the healthiest thing to have every morning. So I decided to fuse the idea of banana bread with porridge and hey presto it’s my new favourite breakfast!

Serves 1-2 / Cooking time 7-10 minutes

You will need:
½ cup of porridge oats
½ cup of water
½ cup of dairy free milk
1 over ripe banana
20g walnuts
½ tsp vanilla extract
Pinch of salt (optional)

Slice or mash the banana, place it in a pot and add in the water, dairy free milk and oats.

Bring it to the boil and then turn down to low for 5 minutes.

Add in the walnuts and vanilla and allow to simmer for a further minute. Add in a pinch of salt to taste.

Enjoy, Eoin.

Top Tip:
Why not toast the walnuts beforehand? You can also use any other nuts you like, hazelnuts work really well.




Vegan Spanish Tortilla with Dee’s Sausages

7 Apr

This wonderful recipe was inspired by my Spanish friends who just adore tortilla. I decided to try and make a healthy, vegan version. It turned out really well. Filling and delicious, it should serve about 6-8 people.

Time – Prep: 30mins / Cooking: 20-25 mins

You will need:
1-2 packs of Dee’s sausages
5 medium potatoes, cooked, cooled & sliced

For the liquids –
300g block of tofu
100mls soya milk
1 tbsp turmeric
1 clove of garlic
½ stock cube
1 tsp of dried sage

For the filling –
50g sliced green olives
50g chopped sundried tomatoes
50g cooked spinach

For the topping – 
Sliced cherry tomatoes
Vegan grated cheese

Cook the sausages according to the packet instructions – I grilled mine.
Next, in a large frying pan add a little olive oil and brown the sliced, cooked potatoes. Do this until all the potatoes are evenly browned.
In a blender, add all your liquids ingredients and blend until smooth. Keep aside until it’s needed.
Preheat your oven to 180c.
In the same frying pan, layer the potatoes with the filling until you’ve used it all up.
Next, pour over the liquids ingredients and gently shake the pan to distribute the liquids evenly. Top with some cherry tomatoes and vegan cheese and bake in the oven for 20-25 minutes.
Once cooked allow it to cool and cut into 6-8 pieces. It can easily be reheated in the oven if you’re eating it later or the next day for about 5 minutes at 180c.
Serve with some crunchy fresh salad and Dee’s Sausages (see pic,)



Raw Vegan Chocolate Protein Truffles

3 Apr

These are a great for people want to keep up those healthy resolutions they made back at New Year’s. Sugar free and raw, they’re really satisfying and rich.

Time30 minutes

You will need:
500g dates
300g walnuts
200g pecans
75g cocoa nibs
50g chia seeds
50g flax seeds
76g pumpkin seeds
50g sesame seeds
3 scoops of raw vegan chocolate protein powder
4-5 tbsp of water


Place all the ingredients into a food processor and blend until it resembles breadcrumbs. Keep blending and it should become a little stickier.

Remove from the food processor and place in a bowl and add water to form a moist mix.

Roll into small walnut size balls and store in the fridge or freezer, where they will last up to two weeks.

These are ideal as a snack before or after the gym!


Top Tip:

If you want something a bit richer, you can dip them in melted chocolate and let them harden in the fridge.


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.








Raw vegan chocolate almond butter hearts

14 Feb

Well, with valentines days coming up and every is a heart shape and there is not a lot of vegan option for gifts. So I want to make these. You could make them as a gift for your valentine or just to eat anytime you have craving for something sweet. Enjoy! Eoin 🙂

60g raw coco butter
60g raw coconut butter
30g raw cocoa powered
60g raw coconut sugar (grind)
60-100g almond or peanuts butter


Place all the above ingredients except the almond butter in a heatproof bowl over a pot of hot water at the lowest temperature. And cook on low till all melted.
When melted put the melted chocolate in the heart shape till 1/3 way up add some almond butter and cover with chocolate to fill the place in freezer


If using coconut sugar place it in a coffee grinder and grind it to a powered first or else you the chocolate will be grainy.

If you don’t want it to have a coconut taste just use all coco butter

You can add orange zest , or lemon zest for a different








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

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!









Christmas Vegan Spiced Braised Cabbage

19 Dec

This has a wonderful smell and great Christmassy taste! Its rich deep purple tones look fabulous on any Christmas table.

You will need:
1 litre orange juice
1 red cabbage, finely sliced
¼ tsp ground cloves
¼ tsp ground ginger
1 tsp cinnamon
1 tsp mixed spice
1 zest of orange
200g dark brown sugar

In a large pot, put in all of your ingredients and bring to the boil. Simmer for 1-1 ½ hours and keep an eye on the liquid level.

Severe warm with some fresh cranberry and orange zest and fresh chopped parsley.

It’s even better the following day as the flavour develops.

Top Tips:

You can add whole spices if you wish and have the time to fish them out or if your guest don’t mint finding them!

You can also use any juice that you like, such as – apple, orange, cranberry, pomegranate.

Some recipes also add dried fruits like cranberries, raisins, prunes and figs.

The beauty of this recipe is that it can adapt to what you have in the press!





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