Tag Archives: breakfast

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

Method
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,)

 

      

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Snazzy Vegan Fry-Up

30 Mar

I was brought back to my childhood recently, when I bought a pack of potato waffles! The smell and the crispiness was such a reminder of happy days eating the waffles with lashings of ketchup! It inspired me to get together a snazzy vegan fry. Enjoy, Eoin!

Serves 2 / Time 30 min
You will need:
1 pack of Dee’s sausages
1 tin of baked beans
4 potato waffles

Grilled cherry tomatoes –
2 cherry tomato vines
Fresh basil
25mls balsamic vinegar

Garlic fried mushrooms –
100g brown mushrooms
Oil
½ clove of garlic
½ tsp vegan butter

Tofu scramble –
250g tofu
1 tsp turmeric, powdered
½ tsp salt
1 clove garlic
½ tsp mixed herbs

 

Method
Get started on the tofu scramble.
Place all the scramble ingredients in a blender and blend into a paste. Heat in a pan and cook until it’s browned and resembles scrambled egg.

Next, brush a little oil on the sausages (see pack instructions) and tomatoes and grill on a medium heat.

When the cherry tomatoes are warm and start to burst, pour on the balsamic vinegar and cook for a further minute. Chop some basil and place on the tomatoes (see pic.)

Heat some oil in a pan and brown your mushrooms on both sides. Add in the garlic and vegan butter and cook fora further 1-2 minutes and season with a little salt.
Heat up the beans and toast or grill the potato waffles.
When everything is ready assemble, serve and enjoy with a glass of your favourite juice or smoothie!

 

      

Tofu Scramble Breakfast Burrito with Dee’s Vegan Sausages

8 Jan Tofu Scramble Breakfast Burrito with Dee's Vegan Sausages

Happy New Year! This first recipe of the year is all about simple, healthy ingredients. This delicious burrito is a fantastic way to kick off your morning or you could even have it as a guilt free evening snack – Eoin!

Makes 6 wraps

You will need:
1 packet of Dee’s Vegan Sausage’s
1 packet of GF Corn wraps
1 bag baby greens

For the Scramble –
400-500g soft tofu
1 tsp turmeric
1 garlic clove, chopped
Salt/pepper to taste
½ tsp smoked paprika
2 spring onions, chopped

For the Topping
Sliced avocado
Tomato sauce /brown sauce

Method:
Cook the Dee’s Vegan Sausage’s according to the instructions. I cooked mine in a frying pan. Once they are cooked, allow to cool and cut lengthwise in half.

Next get started on the scramble.

Place all the scramble ingredients in a blender or food processor, except for the spring onions. Blend until smooth.

Put the scramble mix in a non-stick pan and cook for 10-15 minutes on a low-medium heat just to remove the water and to give it the texture of cooked egg. Once it’s reached that stage turn up the heat and brown for 2-3 minutes on a med-high heat (see pic.)

Next, heat your wraps up in the oven for 1-2 minutes until soft and start layering as follows –
Wrap
Salad leaves
Scramble
Dee’s sausages
Avocado
Ketchup/brown sauce

Then simply roll ‘em up and enjoy! Eoin.

Top Tips:
If you don’t have a blender you can use a potato masher or fork. It may be a littler chunkier but it will still taste great.

Roll up the excess and wrap in tinfoil and place in the fridge. Be sure to eat it within 2-3 days.

To reheat, simply place in a frying pan in the tin foil wrapper and over a medium heat turn every 1-2 minutes until hot. Great for breakfast or lunch.

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Gluten Free Quinoa Cashew Milk Vegan Porridge

6 Jan

This is my new favourite breakfast. It’s creamy and light, yet perfectly satisfying. And the best part is you can top it with anything from fruit to seeds, to jam to peanut butter or spices! It came about after I was left with too much quinoa the other day after making dinner, so I thought I might have it for breakfast and this is how it turned out! – Eoin

You will need:
100g cooked quinoa
100ml cashew milk (or any dairy free milk)
1 tsp cinnamon
Sweeten to taste with: sugar, maple syrup etc.

Topping Suggestions (see pic )
Sliced banana
Chia seeds
Frozen raspberries
Almond butter
Strawberry jam
Cinnamon

Method:
In a small pot, place your cooked quinoa and cashew milk or dairy free milk and bring to the boil. Then turn down to a low heat and cook until it starts to get thick, appx 5-6 minutes.

Watch that the end of the pot does not burn as it can do so very easily.

When it’s done to the thickness you like, add a sweeter of your choice to taste.

Then have fun adding an array of toppings.

Top Tip:
Get creative with your toppings, the list is endless.

If the end of the pot does burn a little, don’t be tempted to scrape the end. Instead just pour it off into a bowl and then soak the pot. The porridge should still be fine to eat.

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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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