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Dee’s Vegan Thai Quinoa Pot Filo Bake with an Asian Side Salad.

20 Apr

This recipe is inspired by my love of filo pastry. It’s so versatile, you can use it in savoury or sweet recipes and the crispy crunch is delicious. After a wander through the readymade pastry section in the supermarket, I decided to make a savoury baklava style dish. Enjoy, Eoin.

6 portions / 15 prep time / 20-25 cooking time

You will need:
1 Dee’s Thai Veg Pot
50-75mls melted vegan butter
1 packet of filo pastry

For the salad:
4 baby Pak Choi, chopped
1 carrot (spiralized)
2-3 radishes, sliced
15g fresh coriander

For the dressing:
15g miso paste
1 tbsp rice ginger
10mls sweet chilli sauce
½ clove garlic, chopped
½ inch ginger, chopped
1-2 tsp sesame seeds
15mls toasted sesame oil

Method:
Preheat oven 180c.

Brush an ovenproof dish with butter and place a layer of the filo pastry to cover the bottom. You might need more than one sheet to do this, but just brush it with the butter again.

Place a thin layer of the Dee’s Veg Pot into the dish, followed by a sheet of the filo, brush with the butter and repeat until the entire veg pot has been used. You should have 3-4 layers.

Brush the top layer with butter and place in the oven and cook for 20-25 minutes until golden brown, but give it a check half way just in case.

Meanwhile, start on the salad. Spriralize the carrot and place in a bowl with the radishes, coriander and the chopped baby pak choi and mix well.

In a small bowl, whisk the miso and sweet chilli sauce together. Add the rice vinegar, ginger and garlic. Slowly add the oil while whisking. Add the sesame seeds and mix well. Keep aside until needed.

When filo is ready take out of oven allow and to cool. Cut into portions and enjoy with of the some salad and some extra dressing on the side.

          

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NYC Serendipity Vegan Frozen Hot Chocolate

22 Feb

About 3 years ago I was in New York City with some friends and we went to Serendipity 3 for their famous frozen hot chocolate. You normally share it with someone special so I thought it would be perfect for a Sunday treat.

You will need:
200g sugar
70g cocoa, powered
50ml hot water
250ml dairy free milk
700-800g ice

Method:
In a bowl, add the sugar, cocoa and hot water and mix until the sugar is dissolved.

In a blender or food processor, add the milk, ice and chocolate mix and blend on high until fully mixed.

Place in a bowl or glass enough for two people to share and two straws! Why not add some dairy free whipped cream too.

Enjoy, Eoin!

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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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