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Raw Rainbow Ribbon Salad with a Maple, Thyme and Grapefruit Dressing

13 Aug

Bursting with colour and flavour, this is the ideal summer salad to impress your friends with! Fresh and tasty, this raw summer salad is also a cinch to make. Enjoy, Eoin!

You will need:
2 figs, cut into quarters
3-4 grape tomatoes cut (optional)
2 passion fruit
7g of Thyme leaves
Salt

For the dressing –
½ grapefruit, juiced
30mls maple syrup
30mls oil

For the veggies –
4-5 asparagus ribbons
1 carrot ribbon
1 courgette ribbon
1 Beetroot, thinly sliced

Method:
Using a veggie peeler or mandolin slicer, make your veggie ribbons as per the ingredients.

Leave aside and start on the dressing.

Using a whisk, mix the maple syrup and the grapefruit juice, slowly add the oil and one of the passion fruit seeds/flesh. Then add the thyme and salt to taste.

Mix all the veggie ribbons, minus the beetroot, with some of the dressing.

Place on a plate and then add the beetroot, figs and tomatoes around the plate. (see pic)

Add a little more dressing and add some of the passion fruit seeds on top for a garnish

Enjoy!

 

 

 

 

  
  

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Low Carb Vegan Bangers and Mash

11 Aug

Over the last few weeks I’ve been looking to reduce my carb intake and replace it with some healthier complex carbs, so I’ve been reinventing some classic dishes. This is a fab take on bangers and mash and it’s delicious.

 

You will need:

1 head of cauliflower

Salt / pepper

1 clove of garlic

2 spring onions, chopped

100mls soya milk

1 pack of Dee’s Vegan Sausages

1 small tin of beans

 

Method:

Cut the cauliflower into evenly sized pieces and steam for 7-10 minutes until soft.

Next, place the pieces into a blender with all of the other ingredients, except the milk. Blend until smooth and add the soya milk if needed.

Alternatively you can use a potato masher to mash the cauliflower, then separately chop the garlic, add to the cauliflower and stir in the chopped spring onions

Cook the sausages according to instructions, I grilled mine.

Heat the beans for about 3-5 minutes.

Place the mash on a plate, add the sausages and top with the beans!

Yummy low carb bangers and mash!

 

cauliflower ready to steam

 

garlic salt/pepper cauliflower and blend

 

low carb bangers and mash

 

side view yum

 

Quinoa Salad with Dee’s Traditional vegan Sausages.

10 Aug vegan sausages

A fresh and fruity quinoa salad with Dee’s Traditional Sausages. Fab food for a bright spring evening You will need: 1 packet of Dee’s Traditional Sausages 50g of diced pineapple 4 cherry tomatoes, cut into quarters 75g grated carrot 50g diced cucumber 200g cooked quinoa 20g chopped coriander 50g peppers, chopped 50g peas Salt and pepper Method Cook sausages as per the packet instructions. I grilled mine and then allowed them to cool. Once they’ve cooled, cut the cooked sausages into nice bite size pieces and place in a bowl. Add the rest of ingredients and mix well. Don’t forget to add a little sprinkling of salt and pepper according to your taste. Top Tips Don’t be afraid to get inventive and add in some super fresh mango, peaches or other soft fruits to really give the dish a summer style lift. A dash of lemon or lime juice will really bring it to life. Quinoa will normally have cooking instructions on the back, but here’s how I like to cook mine. I use a 1:2 ratio – 100g quinoa 200ml water 1 stock cube Boil the water in a pan and add the stock cube, stirring until it’s dissolved. Turn the pan down to a simmer and put in your quinoa. Turn the water down to a low heat, put on the lid and let it cook away for 15 minutes, stirring a few times to loosen it up and avoid sticking. Then simply turn off and let it rest for 10 minutes with the lid on. Use it warm or cold as required. Enjoy Eoin

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Homemade vegan Sauerkraut.

29 Oct

I have been a bit obsessed with raw fermentation and food full of good bacteria lately and sauerkraut is one of the simplest to make!

You will need
1 head of white (Dutch) cabbage
1 tsp of Himalayan sea salt or very coarse sea salt

Method

Cut your cabbage into 4 using a food processor or with a mandolin slice the cabbage as thin as possible.

Place in a large dish, add the salt and begin to massage and crush the cabbage with your hands like you are squeezing all the juice out. Do this for about 5-7 minutes.

This breaks down the cell wall and releases the juice and helps with the fermenting process.

Let the cabbage sit for 30 minutes.

Then place the cabbage in a jar placing a smaller lid on top and then a weight on top of the lid. Keep the cabbage covered by the liquid or else it will cause mould and spoil the batch.

Cover with a towel or cheese cloth to keep any bugs or dirt from finding their way in.

You can leave it to ferment for 3-5 days and up to 2 weeks. Taste every few days until it reaches just the right tang for your taste buds! Store in a warm dry place. Till it right for you .

Once ready refrigerator and keep for 2-3 months

You can also use red cabbage as an alternative.

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Dee’s vegan Omega Burger “satay sauce fingers”. Yum!

1 Nov

You will need

1-2 packets of Dee’s Organic Omega burgers

2-3 tablespoon of oil

Sauce

100ml coconut milk

1 fresh chilli chopped or 3-4 tablespoons of sweet chill sauce

1 inch of ginger minced

2 gloves of garlic minced

Salt/pepper to taste

2-3 teaspoon soya sauce

 2 tablespoon dark brown sugar

2 tablespoons of peanut butter 

Method

Cut burger in to finger length  (see picture)  Heat a pan with oil on high, when pan is hot  put  cut burger in and brown on both sides, when browned, turn heat to medium, add sauce and reduce until the sauce coats the finger well and gets sticky and thick. Season if needed

For sauce

Add all ingredients to a blender and blend.

 If using fresh chilli add sugar. If using sweet chill sauce you can leave out the sugar

Tip/ideas

 If you like it spicy keeps the seeds in the chilli for a nice kick or you can use some dried chillies.

If you wish you can always double or triple this recipe and use the extra sauce when serving with rice or noodles.

This is also amazing in a crunchy salad, for a light option.  Just cut the fingers to size and use as you desire.

Great in a wrap for lunch with Asian greens and tomatoes and roasted peanuts/ cashews

Enjoy, Eoin

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A Very Healthy Vegan Brown Soda Bread recipe

8 Aug Vegan Brown Soda Bread Fresh from the oven

What is the best thing to serve with Dee’s Traditional Vegan Sausages at breakfast time, why a lovely fresh slice of homemade vegan brown soda bread of course!

Vegan Brown Soda Bread

Ingredients

Dry

300g  Stone ground brown flour/ GF alternative

150g plain flour/GF alternative

75g wheat bran(Rice bran GF)

50g wheat germ (ground flax seeds)

50g pinhead oats (optional)

50g oat bran (optional)

30g sugar, white or brown

1 teaspoon sea-salt

1 teaspoon bread soda

Wet

500ml soya milk

3 tablespoons of white vinegar

3 tablespoons of oil

Topping (optional)

1-2 teaspoons of the following

Sunflower seeds

Pumpkin seeds

Sesame seeds

Method

1.  Making ”buttermilk” in a bowl; Mix vinegar with oil and soya milk together and let stand for 5-10 min

2.  Preheat oven 180c

3.  In a second bowl. Mix all dry ingredients until well incorporated

4.  Making a well in the center of the dry mixture, add the “butter milk”. Mix well.

5.  Place in a greased  2lb loaf tin. Let it stand for 10 min to let the  “buttermilk” and bread soda react and begin working (this is what will make your bread rise!)

6.  Sprinkle seed mix on top

  1. Place in the middle rack of the oven and cook for 45-50 min or until a knife comes out clean

Tips

This recipe  can be easily doubled and freezes very well.

If you are freezing it, I would pre-slice the bread and then freeze it.

This can come in very handy. If you want some, to have with soup or to just defrost 1-2 pieces easily. Pop it in the toaster.  This is very helpful if you live by yourself and wouldn’t eat a whole loaf.

Chef Eoin Moynihan for Dee’s

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Dee’s Vegan Breakfast Energy Bars

30 Apr

Do you not have time to prepare breakfast in the morning or do you prefer to wait a while until you feel hungry?  Do you need something to give your children running out the door or do you eat on the go?  If so,i these breakfast bars are perfect for you, they take 25 mins to bake and breakfast is sorted for the week! Easier to eat on the go than oatmeal too!

These breakfast bars are ideal and so easy to make.  The bars you see on sale in shops can be FULL of butter, sugar,  artificial additives, sweeteners and all sorts of weird ingredients, it’s so much easier, healthier and cheaper to make your own, and I’ll bet you have most of the ingredients already in your cupboard!.

Ingredients

300g or porridge oats (handy tip pour all the  dry oats into the baking tray/ovenable dish you wish to use if the oats don’f ill the tray add in some more, I like to use the Organic ones)

50g honey (or agave nectar if vegan)

2 tbsp olive oil

50 g chopped prunes

2tbsp raisins

Bag of unsalted mixed nuts (170g) crush these before use

1 bag of mixed seeds (I like to use Helen’s Linseed Crunch from Aldi) use half a bag

1tbsp raw cacao nibs

200ml water

1 tbsp flour (plain flour or rice flour if coeliac)

Method:

Mix all the dry ingredients in a big bow.  Melt the honey and oil together in a small pan, add to the dry ingredients.  Add the water and lastly the flour and mix well.  Line a baking tin/oven-proof dish with foil and lightly oil.  Press the mix in well and flatten.  Cook at 160 for about 20 mins until brown and firm to touch.  Remove from oven, place on a wire rack to cool, remove the tinfoil and slice into bars.  This recipe makes 12 large bars of 24 smaller ones.

If you use linseeds you may wish to grind them first if you have digestive issues.  If you are not used to eating seeds you may wish to increase your water intake as seeds like linseeds absorp water, this helps your digestion too : )

Enjoy!  Experiment by adding frozen raspberries, dried cranberries whatever you fancy!  Dee xx

Store in an airtight container and these should last the week!

Dee's Breakfast Energy Bars

Dee’s Breakfast Energy Bars

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