Tag Archives: dairy free

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
Oil
Salt /pepper

Method:
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.)

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Vegan Chickpea Flour Pancake stuffed with Dee’s Quinoa Pot hot Mexican Peppers

17 Aug

Chickpea Flour pancake stuffed with Dee’s Quinoa Pot with Mexican Peppers

serve with sauce and salad

serve with sauce and salad

You will need

1 Dee’s Quinoa Pot with Mexican Peppers
200g gram flour/chickpea flour
250ml cold water
Coconut oil / vegetable oil
Chilli flakes
Fresh mint (chopped)
100g Soya yogurt
5ml vinegar
25g diced cucumber
Salt/pepper

Method

Blend gram flour, water,chilli and half of the mint until smooth like a pancake batter add a little salt to taste.

Heat a small pancake with a little oil and put enough batter on the pan to make a thin layer on the bottom cook until light brown, turn and repeat until all the batter is used up

Sauce

Add the vinegar, the rest of the mint and cucumber and mix well. This should be runny. Add a little water if needed

Heat hot pot according to instruction

Divide between the pancakes, roll see picture. Drizzle some sauce on top and service with a side salad

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Dill & Mushroom Chasseur Pitta with Dee’s vegan Omega Burger & Alfalfa Sprouts

18 Jul

This is a new take on an old classic French sauce dish known as a “chasseur” with added dill. It’s super comforting and really tasty!

Serves 2 / Time 25-35 minutes

You will need:
1 packet of Dee’s omega burger
2 pitta pockets
1 vine ripe tomato, diced
100g sliced mushrooms
1 small onion, diced
100mls dairy free milk
2 cloves garlic, chopped
5g dill chopped
10 ml Olive oil
60g grated smoked tofu
50g Hummus
Alfalfa to garnish

Method:
Cook the burgers according to instruction on the packet, I pan fried mine, then set aside.

Next heat some oil in the pan and brown the onions and mushrooms. Reduce the heat and add in the garlic and dairy free milk and allow to cook for 2-3 minutes until it reduces.

Then add in the diced tomato, dill and smoked tofu, stir and remove from the heat.

Toast the pitta bread, cut open and spread some hummus on both sides. Slice each burger into 4 and place in the pitta. Pour over the “chasseur” sauce and add the alfalfa.

Then cut in two and serve with salad or have by itself.

brown the onion and mushroom

add tomatoes , yum

add dill and smoked tofu

omega burger cooked and ready for the pitta

alfalfa to garnish

sliced , ready to eat

Vegan Hot & Sour Coconut Cauliflower Soup with Rice Noodles, Coriander & Picked Ginger

16 Jul

I adore rice noodles, but they can be hard to cook as they fall apart easily, so I decided to try and ‘cook’ them using this delicious soup recipe and it turned out fantastic.

Serves 2/Preparation time 25 minutes

You will need:
For the soup
½ a cauliflower, cut into florets
15g red curry paste
1 red onion
10mls coconut oil
2 cloves garlic, chopped
1inch ginger, chopped
350mls veg stock
150mls coconut milk
5mls toasted sesame oil
1 square of frozen spinach
15-20mls rice vinegar

For the bowl –
1 pack of 50g dried rice noodles
1 spring onion, sliced
5g coriander, chopped
2-3 cherry tomatoes, cut in quarters
For the topping –
Lime wedge
5g pickled ginger

Method:
Heat the oil in a pan and brown the onion. Add in the red curry paste and cook for 1-2 minutes.

Add in the cauliflower and cook for a further 2-3 minutes. Add in the garlic and ginger and allow to cook for 2 minutes.

Next, pour in the coconut milk, stock and spinach and bring to the boil. Allow to simmer for 10-15 minutes and add in the sesame oil and vinegar and leave to sit for 2 minutes.

Now get your serving bowl ready. Place the noodles in the bowl, along with the, cherry tomatoes, spring onion and chopped coriander.

When soup is ready, pour over the bowl ingredients and place a plate on top and allow it to sit for a few minutes. Add the pickled ginger, coriander and lime wedges and enjoy, Eoin!

fresh cauliflower

cauliflower florettes

bowl: rice noodles, cherry tomatoes, coriander and spring onion

Hot and sour soup being poured over

give it a quick stir, and cover

garnish with pickled ginger coriander and lime

Pizza 3 Ways – #3 Apple & Strawberry Vegan Pizza with Brown Sugar & Cinnamon

20 Jun

This is the third recipe from my collection of Pizza 3 Ways using a shop bought dough. This time I’ve created a dessert pizza which kids and adults alike will love.

This is pizza #3 – Apple & Strawberry Pizza with Brown Sugar & Cinnamon

You will need:
1 packet of pizza base (2 base per pack+ pizza sauce)
1 red apple, cored and sliced
4 slices strawberry
50g brown sugar
1 tsp cinnamon
70 mls vanilla soya yogurt
2 strawberries for decoration
Optional –
20g flaked almonds

Method
Preheat oven 180-190c

At this point, you should have ½ a pizza base left from recipe #1 (Cheesy Garlic Pizza)

In an oven proof tray, place the pizza dough on top and curl up the edges a little to create a lip to place the filling in.

In a bowl, place the sliced apple, sliced strawberry as well as the sugar and cinnamon. Mix gently and place in the pizza base and top with some flaked almonds if you wish.

Place in the oven and cook for 10-12 minutes, or until the pizza base is brown and the apple is cooked.

Cut and serve with the soya yogurt.

Note

I got the pizza pack in Tesco’s, in the refrigerated area near the puff pastry/butter.

The following recipes (#1 and #2) will use the rest of the pizza dough.

pizza packet from tescos

just out of the oven, smells amazing

cut and serve with strawberries and soya yogurt

close up irish strawberries 😍 yum

Pizza 3 Ways – #1 Vegan Cheesy Garlic Bread with Warm Tomato Sauce Dip

16 Jun

I wanted to use a quick and easy readymade pizza pack to show you how to make 3 recipes from it -A starter, a main and a dessert. Perfect for a speedy meal for the kids or friends during the summertime.

 

This is pizza #1 – Cheesy Garlic bread

 

You will need:
1 packet of pizza base (2 base per pack+ pizza sauce)
75g vegan butter
1 tbsp dry parsley
3 cloves of garlic, crushed
100g of Vegan cheese
1 tsp of mixed herbs

Method:
Preheat the oven 180-190c

Start by making the garlic butter.

In a pot, melt the butter and add the garlic and parsley. Heat on low for 2-3 minutes to infuse the butter. Set aside and cool.

Take one of the pizza bases and cut it in half.

Place on an oven tray and brush with the garlic butter. Sprinkle the cheese on the top and add half of the mixed herbs. Bake for 10-15 minutes or until golden brown.

While garlic bread is cooking, add half of the pizza sauce that came with the base (or use 200mls of your own pizza sauce) to a small saucepan and heat.

Add in the rest of the mixed herbs and season with salt if needed.

When garlic bread is cooked, slice it into thin fingers and serve on a board with the tomato sauce to dip (see pic).

Note
I got the pizza pack in Tesco’s, in the refrigerated area near the puff pastry/butter.
The following recipes (#2 and #3) will use the rest of the pizza dough.

 

Pizza packet from tesco

 

garlic pizza ready for the oven 🙂

 

ready to enjoy and dip with the tomato sauce

 

close up

 

Pizza 3 Ways – #2 Vegan Pizza with Crispy BBQ “Bacon Bits” & Dee’s Sausages

13 Jun

This is the second recipe from my collection of Pizza 3 Ways. I’ve used Dee’s Sausages to make some vegan ‘bacon bits,’ which go perfectly on this delicious pizza.

This is Pizza #2 – Pizza with ‘Bacon Bits.’

You will need:
1 packet of pizza base (2 base per pack+ pizza sauce)
1 pack of Dee’s Traditional Sausages
½ tsp smoked paprika
150g vegan cheese, grated
2 red baby peppers, sliced
50-70 ml BBQ sauce
7 Sunburst yellow cherry tomatoes, halved.

Method:

Preheat oven 180-190

Start by making the vegan “bacon bits.”

Get a piece of Clingfilm and lay it on a flat surface and place the sausages on top of the cling film. Then place another sheet on top of the sausages.

Use a rolling pin to flatten out the sausages (see pic) remove the cling film and place on an oiled baking tray.

Season with salt and some smoked paprika and cook for 10-12 minutes until crispy. Slice and mix with the BBQ sauce and set aside until needed.

Next prepare the pizza. Use a whole pizza base (at this point you should have half a base left for recipe #3).

Place the pizza dough on a baking tray and add the sauce (you should have a jar left from recipe one, or use 200mls of your own sauce), cheese, sliced peppers and half the cherry tomatoes.

Bake for 12 minutes, then add the “bacon bits” and cook 5 more minutes or until golden brown.

Slice, service and enjoy – Eoin
Note
I got the pizza pack in Tesco’s, in the refrigerated area near the puff pastry/butter.
The recipes (#1 and #3) will use the rest of the pizza dough.

 

pizza base from tesco

 

flattened and seasoned sausage aka “bacon bits”

 

add sauce to dough

 

add cheese and topping

 

ready to enjoy , slice and serve 🙂

 

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