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Violet Queen’ Superfood Vegan Salad

24 Aug

‘Violet Queen’ Superfood Salad in Apple Cider Vinegar and Maple Dressing, Served with Dee’s Spicy Bean Burger’s.

Violet queen’ aka purple cauliflower, is a stunningly vibrant ingredient and perfect in this tasty superfood salad, made with a delicious mild sweet dressing.

You will need:
¼ purple cauliflower
1 bulb of fennel
90g broccoli
1-2 packs of Dee’s Spicy Bean Burger’s
Horseradish sauce (1 tsp per burger)
Salt/pepper
Oil to cook with
For the dressing –
2 tbsp Apple cider vinegar
2 tbsp maple syrup
2 tbsp olive oil
Pinch of sea salt
Some pepper

Method:
Thinly slice all the vegetables to the same thickness.
Mix all the dressing ingredients in a bowl and pour some over the vegetables with a dash of salt and pepper and leave aside for a few minutes.
Cook the burgers in a hot pan with some oil. Spread a little horseradish on the burger add a pinch of salt and pepper cook on both sides, as per packet instructions.
Serve with the crunchy salad and enjoy!
A superb healthy gluten free lunch or snack.

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Lettuce Tacos with Dee’s Tex Mex Vegan Pot, Onion Rice & Salsa

20 Jul

I’m just back from a trip to Mexico and the USA and I fell in love with a restaurant chain called Chipotle, I must have eaten there at least three times in one day! Anyway, this is my take on a low carb, gluten free taco dish of theirs.

Serves 5-6 / Preparation time 30 minutes

You will need:
8-10 large romaine lettuce leaves
1 Dee’s Tex-Mex veg pot

For the salsa –
2 vine ripe tomatoes, diced
1 lime, juiced
½ clove garlic, chopped
10g fresh Coriander chopped
1 spring onion, diced
1 tsp chopped chilli
Salt and pepper

For the onion rice –
¼ red onion thinly sliced
200g-300g cooked rice
5ml oil
2 tsp smoky fajita seasoning

For the topping –
Sliced baby peppers
Sliced avocado
Chipotle sauce

Method:
First make the salsa by adding all the chopped ingredients together into a bowl. Add the lime, season to taste and place in the fridge until needed.

Heat up the Tex-Meg Veg Pot according to instructions.

Meanwhile, brown the onion in a frying pan with some oil on a low to medium heat. Add the rice, season and allow it to heat up, then set aside and allow to cool slightly.

Now start to assemble the tacos. Use a large wooden board or platter and place the whole romaine lettuce leaves on it. Then place a few spoons of the rice on each leaf, followed by the Tex-Mex Veg Pot, the salsa, some sliced avocados, peppers and the chipotle sauce.

Finally add some extra coriander and lime wedges and dive in!

Enjoy, Eoin.

salsa ingredients

romaine lettuce leaves

onion rice

salad tacos ready to eat

salad tacos over view

about to chow down

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

Vegan Hot & Sour Coconut Cauliflower Soup with Rice Noodles, Coriander & Picked Ginger

16 Jul

I adore rice noodles, but they can be hard to cook as they fall apart easily, so I decided to try and ‘cook’ them using this delicious soup recipe and it turned out fantastic.

Serves 2/Preparation time 25 minutes

You will need:
For the soup
½ a cauliflower, cut into florets
15g red curry paste
1 red onion
10mls coconut oil
2 cloves garlic, chopped
1inch ginger, chopped
350mls veg stock
150mls coconut milk
5mls toasted sesame oil
1 square of frozen spinach
15-20mls rice vinegar

For the bowl –
1 pack of 50g dried rice noodles
1 spring onion, sliced
5g coriander, chopped
2-3 cherry tomatoes, cut in quarters
For the topping –
Lime wedge
5g pickled ginger

Method:
Heat the oil in a pan and brown the onion. Add in the red curry paste and cook for 1-2 minutes.

Add in the cauliflower and cook for a further 2-3 minutes. Add in the garlic and ginger and allow to cook for 2 minutes.

Next, pour in the coconut milk, stock and spinach and bring to the boil. Allow to simmer for 10-15 minutes and add in the sesame oil and vinegar and leave to sit for 2 minutes.

Now get your serving bowl ready. Place the noodles in the bowl, along with the, cherry tomatoes, spring onion and chopped coriander.

When soup is ready, pour over the bowl ingredients and place a plate on top and allow it to sit for a few minutes. Add the pickled ginger, coriander and lime wedges and enjoy, Eoin!

fresh cauliflower

cauliflower florettes

bowl: rice noodles, cherry tomatoes, coriander and spring onion

Hot and sour soup being poured over

give it a quick stir, and cover

garnish with pickled ginger coriander and lime

Pizza 3 Ways – #3 Apple & Strawberry Vegan Pizza with Brown Sugar & Cinnamon

20 Jun

This is the third recipe from my collection of Pizza 3 Ways using a shop bought dough. This time I’ve created a dessert pizza which kids and adults alike will love.

This is pizza #3 – Apple & Strawberry Pizza with Brown Sugar & Cinnamon

You will need:
1 packet of pizza base (2 base per pack+ pizza sauce)
1 red apple, cored and sliced
4 slices strawberry
50g brown sugar
1 tsp cinnamon
70 mls vanilla soya yogurt
2 strawberries for decoration
Optional –
20g flaked almonds

Method
Preheat oven 180-190c

At this point, you should have ½ a pizza base left from recipe #1 (Cheesy Garlic Pizza)

In an oven proof tray, place the pizza dough on top and curl up the edges a little to create a lip to place the filling in.

In a bowl, place the sliced apple, sliced strawberry as well as the sugar and cinnamon. Mix gently and place in the pizza base and top with some flaked almonds if you wish.

Place in the oven and cook for 10-12 minutes, or until the pizza base is brown and the apple is cooked.

Cut and serve with the soya yogurt.

Note

I got the pizza pack in Tesco’s, in the refrigerated area near the puff pastry/butter.

The following recipes (#1 and #2) will use the rest of the pizza dough.

pizza packet from tescos

just out of the oven, smells amazing

cut and serve with strawberries and soya yogurt

close up irish strawberries 😍 yum

Pizza 3 Ways – #1 Vegan Cheesy Garlic Bread with Warm Tomato Sauce Dip

16 Jun

I wanted to use a quick and easy readymade pizza pack to show you how to make 3 recipes from it -A starter, a main and a dessert. Perfect for a speedy meal for the kids or friends during the summertime.

 

This is pizza #1 – Cheesy Garlic bread

 

You will need:
1 packet of pizza base (2 base per pack+ pizza sauce)
75g vegan butter
1 tbsp dry parsley
3 cloves of garlic, crushed
100g of Vegan cheese
1 tsp of mixed herbs

Method:
Preheat the oven 180-190c

Start by making the garlic butter.

In a pot, melt the butter and add the garlic and parsley. Heat on low for 2-3 minutes to infuse the butter. Set aside and cool.

Take one of the pizza bases and cut it in half.

Place on an oven tray and brush with the garlic butter. Sprinkle the cheese on the top and add half of the mixed herbs. Bake for 10-15 minutes or until golden brown.

While garlic bread is cooking, add half of the pizza sauce that came with the base (or use 200mls of your own pizza sauce) to a small saucepan and heat.

Add in the rest of the mixed herbs and season with salt if needed.

When garlic bread is cooked, slice it into thin fingers and serve on a board with the tomato sauce to dip (see pic).

Note
I got the pizza pack in Tesco’s, in the refrigerated area near the puff pastry/butter.
The following recipes (#2 and #3) will use the rest of the pizza dough.

 

Pizza packet from tesco

 

garlic pizza ready for the oven 🙂

 

ready to enjoy and dip with the tomato sauce

 

close up

 

Vegan carrot and corn salad.

29 Apr

I was left with a huge amount of carrot the other day. I managed to use the green tops in a smoothie, but needed a way to use up the rest, so I decided this fresh, tasty salad would be ideal. The perfect accompaniment to the start of the sunny weather!

Prep time 10-15 minutes

You will need:
500-600g carrots
100g raisins
2 corn on the cob, cooked
Crushed coriander seeds
Fresh coriander, chopped

For the dressing –
25g sugar
Juice of 2 lemons, plus zest of 1
15mls Greek Olive oil
Salt / pepper
½ dried rosemary stalk

Method:
Using a food processor or a hand grater, grate all the carrots and put them in a large bowl with the raisins.

Remove the corn from the cob using a knife and place in the bowl.

Mix the oil with the lemon juice and zest in a bowl and add the sugar. Keep mixing until it dissolves, then add the Rosemary.

Mix the dressing with carrots, then and add the coriander seeds and fresh coriander and season with some salt and pepper.

Mix well and let it sit for 20-25 minutes to allow the flavours to fully mingle.

Top Tip:
It is delicious with salad leaves, in a wrap with hummus or on top of a stir fry!

Enjoy, Eoin

  

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