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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!

 

 

 

 

  
  

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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Vegan warm summer potato salad with a lemon and roasted garlic dressing.

25 Jun

I just adore having a lush potato salad at a summer BBQ, but it can be hard to find one that is Vegan and egg free! Thankfully this is a delicious vegan version you can make and bring to your next BBQ and it’s one everyone will love.

You will need:
1 kg baby waxy potatoes
Sea salt
Black pepper

For the dressing
2 lemons, juiced, plus zest of 1
10g fresh chives, chopped
10g fresh mint, chopped
200mls soya yoghurt
1 bulb of garlic

Method:

Heat the oven to 170c.

Cut the bulb of garlic in half, brush with some olive oil, sprinkle on a pinch of salt and wrap in tinfoil. Bake in the oven for 20 minutes.

Cook the potatoes in boiling water until soft (15-20 minutes), then drain and allow them to cool slightly.

Next, start on the dressing. Add all ingredients into a blender, except the herbs, and blend until smooth.

Add half of the chopped herbs and set aside.

Arrange the potatoes on a dish or platter while they are still slightly warm. Layer them up with the rest of the herbs (see pic), until you’ve used them all up.

Then pour the dressing over the potatoes and add a few fresh chopped herbs and serve.

Enjoy, Eoin.


        

Summer Sub Sandwich with Dee’s Vegan Burgers & Sausages, Caramelised Peppers & Onions

8 Jun

This is the perfect food for a summer picnic. The beauty of this crowd pleaser is you can cut it into as many pieces as you like, or keep it whole! Add some crisps and you’ve got the perfect summer combination. #summerfood Prep Time: 30 minutes You will need: 1 pack of Dee’s sausages 1 pack of Dee’s burgers 1-2 tsp coconut oil 1 packet fajita seasoning Tomato relish 1 large baguette Handful of salad 7-9 Cherry tomatoes ¼ cucumber 70g baby pepper, sliced 1 red onion, sliced BBQ sauce   Method: Pre heat oven 180c In a heated frying pan, add coconut oil. Season the sausage and burger with a little fajita seasoning on both sides. Add to the frying pan and brown, then place in the oven and cook for 5 more minutes (see pic.) In a small pan, add a little oil, the pepper and onion and brown. Add a pinch of sugar, 2 tablespoons of BBQ sauce and cook until they get a little sticky . Now assemble the baguette Slice the baguette lengthways down the middle and place tomato relish inside (see pic.) Slice each burger into 3 pieces and space it out with one slice of burger and one sausage until they’ve all been used. Add pepper and onion. Add salad. Add tomato and sliced cucumbers. Drizzle a little BBQ sauce over the top. Leave whole or pre slice to bring to a picnic.

browned and ready for the oven

slice and add tomota relish

ready to start filling the sub

almost ready 🙂

cut and enjoy

ready to share

Vegetable protein – how do you eat yours?

9 Nov

You have all seen the fake meat “sausages” and “burgers” that are in stores, these have a fake meat texture as they are a combination of a textured vegetable protein (soy) and another protein called gluten from wheat.  These proteins are blended with fat, as without the fat present there is nothing to carry flavour which is added in the form of yeast extracts, natural flavourings, salt, sugars and spices and probably a binder that forms a gel when it is heated (called hydroxypropylmethylcellulose or hpmc) I have mentioned previously that hpmc comes from wood fibres.  If there is no hpmc then there is probably some kind of egg in there making a lot of fake meats unsuitable for vegans.  Dee’s  veggie burgers are vegan but do not contain any soy or gluten, egg, binders, fats or salt – which is pretty unique for a vegan burger!

The main issue here is with the soy which is why we have chosen not to use soy in our products- this is not the same soy that is present in miso or natural tofu which a lot of people have been eating for years.  The soy present in these foods is a really processed soy, the protein of which is extracted with a chemical called hexane.  I came across this interesting article on the matter here http://www.naturalnews.com/026303_soy_protein_hexane.html    hexane residues should really be tested for if you ask me.

At the food proteins summit in Holland last year, I posed the question to the Solae representative (the largest soy company) about the negative effects of eating too much soy, he flippantly remarked that people had been eating soy products in Asia for years with no harmful effects, I replied that the soy products in Asia were a result of natural fermentation processes and not extracted with a toxic chemical like hexane.  He went on to the next question.  That kind of response does not enamour me to the soy industry.

If you really want a “meaty” addition to your meal Seitan is a better bet and is a purer “wheat meat” .  This was a staple food among vegetarian buddhist monks in China and has been eaten in China, Japan, Korea, Russia and the Middle East for thousands of years and is made by making a dough with special flour and rinsing until you are left with the gluten which is simmered in a seasoned broth.  It goes great in stir fries.   I made a Seitan Chop Suey last week, the only fresh ingredients are peppers and mushrooms, you could keep the rest in your press for when a chinese craving hits you!

This is easy to make just chop up the seitan and leave in a marinade of corn flour, crushed ginger and soy sauce. Then stir fry a sliced green pepper, half a stick of celery, sliced,  a sliced onion and some sliced mushrooms for 3 mins, add a dash of soy sauce and rice wine and then add in a tin or bamboo shoots and a tin of beansprouts.  Pour in the marinade and seitan and a half cup of vegetable stock and a teensy drop of sesame oil.  This will be cooked faster than you can say “Golden Dragon” and is truly yum!

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