Tag Archives: coconut oil

Sweet & Salty Kettle Popcorn

23 Feb

This yummy sweet and salty kettle popcorn is big in the USA. You find it at every fun fair or theme park and is an easy treat to whip up at home. Enjoy – Eoin.

You will need:
50ml Coconut oil or sunflower oil
30-50g sugar
70g popcorn kernels
Salt to taste

Method:
Place a large pot with a lid over a high heat and add in the oil and popcorn kernels.

Once the corn starts to pop, add the sugar and turn down the heat to low. Stir and when it starts to pop again, place the lid on and shake the pot every few seconds.

Once the popping starts to slow down take the pan off the heat and keep shaking.

When the popping stops add some salt, shake and place in a bowl and enjoy it warm.

Top Tip:
You can also add a teaspoon of cinnamon after you add the sugar for a different flavour.

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Sweet and spicy vegan tempeh and veggie fritters.

1 May

This recipe came about after I had a bunch of lovely stuff in the fridge that I needed to use up… often these turn out to be the tastiest of meals.

Close up :) yummy

Close up 🙂 yummy

What you will need
Some Coconut oil / olive oil
100g tempeh, grated
1 carrot, grated
½ courgette, grated
Handful chopped spinach
2 tbsp soya sauce
1-2 tsp of sambal (chilli paste)
2 inches fresh ginger minced / chopped

Method
Heat the oven to 200° C / 180° C Fan.
Place all of the ingredients, bar the oil, into a bowl and mix well.
The mixture should come together easily and be sticky enough to portion into balls, about the size of a golf ball.
Next flatten them into patties.
Heat the oil in a pan and brown the fritters on each side for about 1-3 minutes.
Finally, once they’ve browned, place them in the oven for about 3-5 minutes.
Top Tip
They are delicious hot or cold.
Try serving them with some fresh salad or in a wrap for a lunch with a twist

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Hearty miso soup

18 Sep

You will need

1 block of extra firm tofu cubed
4 tablespoon of dark Soya sauce
2 tablespoon of coconut oil/ vegetable oil
2-3 tablespoon of miso bean paste
500-700ml water
2inch Ginger chopped
3 garlic cloves chopped
1-2 chilli sliced (optional)
2 hands full of baby spinach
100-200g of sliced stir fry vegetables such as baby corn, broccoli, sugar snaps, green bean, Mushrooms and cabbage
25g seaweed – we like Dulse

Method
Marinate your cubed tofu In the soya sauce.
Heat a wok on high. add the oil, and brown the tofu
Add vegetables and chilli. Cook for a few mins.
In a bowl add miso and water (or used as instructed on packet )
Add the miso to the wok, add ginger and garlic. Cook for a few mins.
Add seaweed and spinach.

Serve as is or with some noodles .

Tips.
If you don’t like seaweed you can always add more spinach
When buying miso paste/miso soup mix. Always check they are vegan as lot of them contain fish.
With the chilli you can leave the seed in or out depending on your taste.

If you have any brown rice left over from dinner, sometimes I like to put a spoon or two straight from the fridge into a bowl at breakfast time and top with hot miso soup.

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