Tag Archives: coconut

Courgette Vegan ‘Noodles’ with Dee’s Thai veg pot. Yum!

7 Sep

Stir Fried Spiralized Courgette ‘Noodles’ with Dee’s Thai Veg Pot and Wok Veggies

It’s been ages since I have made spiralized ‘noodles’ and I recently I had a total craving for them, so I decided to pair them with Dee’s delicious Thai Pots.

You will need:
1-2 Dee’s Thai Pots
3-5 medium courgettes
Salt /pepper
Coconut oil / olive oil
Veggies –
50g Snow peas
59g Shitake mushroom, sliced
4-6 Baby corns, sliced
50-100g broccoli florets
Salt /pepper

Using a spiralizer or julienne peeler, turn the courgettes into ‘noodles’ and set aside.
Reheat the Thai Veg Pots according to instructions.
While the Pots are heating up, place a wok or frying pan over a high heat, add a little oil and add some of the ‘noodles’ and cook until light brown and set aside. Do this in batches until all the ‘noodles’ are cooked.
Use the same wok add a little oil and stir fry the veggies until light brown. Season with some salt and pepper.
Serve the ‘noodles’ with the Dee’s Thai Veg Pot and the stir fried veggies on the side (see picture.)






Rhubarb and Coconut Cream Mille Feuille

22 May

I picked up some local rhubarb at the Mahon farmers market recently, and I wanted to make a simple dessert over the weekend, using up bits and pieces I had in the kitchen.

Time: Prep 10 minutes/ Cooking 30 minutes

You will need:

Half a sheet of puff pastry

50-75g icing sugar

1 bunch of rhubarb

1/2 can of chilled coconut milk

1 orange, plus zest

75g sugar


Preheat oven 200c.

Wash and chop the rhubarb and place in a saucepan with the sugar and orange. Put a lid on and cook on a low temperature for 5-7 minutes.

You will need two baking pans and two sheets of parchment (silicone mats work better if you have them.)

Arrange the dish as follows:

Baking tray, parchment, puff pastry, icing sugar, parchment, baking tray.

Cook for 15-17 minutes.

Do keep an eye on it, as it can burn easily and really depends on the oven.

What this does is, it keeps the pastry thin and crispy while the icing sugar caramelises to give a sweet crispy crack in top, similar to a “crème brûlée”!

While it is cooking, open the can of chilled coconut milk, remove the “water part” and keep the solid white part. Take half of it and place in a cake mixer and beat for 3-5 minutes until light and fluffy like cream (you can sweeten if you wish.)

When the puff pastry is cooked and cooled, cut into strips.

Place one on the bottom, then add some coconut whipped cream and some orange stewed rhubarb and top with another piece of pastry. Dust with some extra icing sugar and enjoy !!! (See pics.)


Top Tip:

If the coconut milk solid is too thick you can add some vegan yoghurt to loosen it up and help get it started.

You can use any fruit that is in season, Gooseberries go so well with this too.


Blackberry , etc

Vegan Eggnog. Quick and Delicious.

4 Dec
Vegan egg nog

Vegan egg nog

Eggnog is a lightly spiced custard drink, generally enjoyed cold at Christmas time in the USA and Canada. It’s deliciously festive, so I decided to try a vegan version this year!

You will need:
200g cashew nuts
1 lit dairy free milk (such as coconut)
200g white sugar
1 tsp of arrowroot
2 tbsp nutmeg
1 tbsp cinnamon
2-3 tbsp rum extract
1 tsp vanilla


In a pot add the milk, cashews, arrowroot and sugar and allow to cook for 15 minutes until the nuts are soft. Then set aside and allow to cool.

Place the mix in a blender and blend until fine and smooth. Strain through a strainer or cheese cloth to remove any extra bits.

Add in the remaining ingredients and stir, then place in fridge and store for 2-3 days depending on which dairy free milk you used.

Serve in a chilled glass with some fresh nutmeg on top

Top Tips

If you want a nut free version, instead of cashews use silken tofu (a kind of soft tofu for baking) 1 x 340g of tofu per 200g cashews.

You can use any dairy free milk you wish, I used coconut.

Don’t use brown sugar as it changes the taste and the colour will look off.

Don’t roast the nuts as this also changes the taste and colour. (That is why my version, pictured below looks darker!)

You many also add real rum, brandy or whiskey, if you want a more grown up version. I find brandy tastes best. 1 shot for each teaspoon of essence.




Salted Dark Chocolate, Ginger and Chia Tea Breakfast Bars

28 Aug

These healthy bars are not just a fab way to start the day, they’re also a yummy sweet treat!

You will need:
1 x 500g bag of fruit and nut muesli (your brand of choice)
50ml of golden syrup
200ml chia tea (double strength)
75g coconut oil (warm)
150g crystallized ginger, chopped
For the topping:
100g dark chocolate
50g coconut oil
Sea salt to dust

First start by making the tea. Add two chia tea bags to 200ml boiling and let it sit for 10 minutes.
Next, in a bowl, add the muesli, ginger, coconut oil and golden syrup and give it a good mix.
Add in the tea when cooled.
Place the mixture in greased square baking tray and bake in the oven at 150° C 45-50 min or until golden brown.
Meanwhile get started on the topping. Melt the chocolate and coconut oil in a bowl over a pan of simmering water, making sure to stir regularly.
Once the bars are cooled, pour over the melted chocolate and then sprinkle with a little sea salt.
Cut into 12 even bars.
They should keep up to 10 days.
Enjoy, Eoin



Raw Vegan Coconut and Chocolate Protein Energy Balls

25 Jul

This was something I wanted to try for ages! I used to make little peanut butter versions, but I wanted to make a healthier, vegan version that was both a brill snack and packed with energy.

You will need:
150-200g of coconut butter
25g raw coconut oil
2 scoops of sun warrior’s raw protein
250g of soaked (overnight) dates, raisins, figs or apricots or a mix of all 4 (which I did.)
3 tbsp of raw cacao, powdered
Some desiccated coconut

Remove the liquid from the soaked fruit and place the fruit in a blender or food processer.
Add in the rest of the ingredients, except for the desiccated coconut and whizz until it forms a ball or a paste like texture.
Roll the dough into walnut size balls and roll in the desiccated coconut, chill and eat within five days.
They can be served at room temperature or cold, but do keep them stored in the fridge

Enjoy Eoin





Vegan Lime Chilli & Ginger Glazed tofu with coconut brown rice with green veggies.

8 Nov

I pack of tofu
2-3 tablespoons of coconut oil
2 tablespoon of vegan butter
2 inch of ginger minced
2 cloves of garlic minced
15g of coriander chopped
3 tablespoons Sweet chilli sauce
1-2 lime juice
75-100 ml of coconut milk
Green veg(peas ,courgette, sugar snaps,snow peas)
100g Cooked brown rice

Remove the tofu from the packet and wrap in a towel to remove excess water.
Slice in equal size around half an inch
Make butter:mix butter,ginger, garlic and coriander
Heat a pan with a small amount of coconut oil . Brown the on both side.
Add some butter and let it cook for 1-2 min. Add sweet chilli sauce and let it reduce and glaze the tofu. Add some lime juice.

Heat a wok add oil and veggies and cook for 2-3 mins, add rice and cook until the rice is dried out. Add coconut milk some of the ginger butter and the remaining chilli sauce and cook till reduced and sticky 3-5 mins.

Serve with more coriander and some extra lime if you wish .

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Hot chocolate with a Twist

2 Nov

You will need:

1 can of coconut milk (separate the fat from the milk leaving the coconut water)

2-3 tablespoons of cocoa powder

2-3 table spoon of sugar/agave etc

1 teaspoon of vanilla

Cinnamon stick (optional) (break in two)


Prepare the tin of coconut milk as outlined below.  Heat coconut water, add vanilla and cinnamon stick.

Add cocoa and sugar to a small bowl then add a little hot coconut water to make a paste.

Whisk the cocoa paste back into the hot coconut water and cook on medium for a 2-3 mins.

Serve with an extra cinnamon stick and a generous blob of whipped coconut cream.



If you don’t have a cinnamon stick you can use 1 teaspoon cinnamon powdered.

You can also add mint or you can add one Christmas candy cane instead of cinnamon stick. To make it look nice and festive !

If you want a vegan whippped cream

You will need

1 can of coconut milk

Place in fridge and don’t shake it, let it stand so the water will separate from the cream. Over night should do

Turn the can upside down and open it and drain off the liquid,  keep the cream. Put the cream in a mixer and whisk until it become thicken, add sugar and vanilla if you so wish. Keep in fridge and before each use whisk.

If you can find canned coconut cream you won’t have to drain any-little liquid just whisk.!




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