Tag Archives: dees blog

Herb Stuffed Portobello Mushroom with Dee’s Leek and Onion Vegan Sausages

6 Feb

Inspiration : All the rainy cold weather really made me want comfort food. I was craving stuffed mushroom but want to make a really good #vegan dish, that was filling and tasty

stuffed mushroom halved

stuffed mushroom halved

 

Herb Stuffed Portobello Mushroom with Dee’s Leek and Onion Vegan Sausages served with a pomegranate, asparagus and broad bean salad . With sauté baby potatoes.

You will need
1 pack of Dee’s Leek and Onion Sausages sliced
3-4 portobello mushrooms

Stuffing
4 small regular mushrooms diced
1 small onion diced
2 clove of garlic chopped
1/2 carrot diced
1/2 stick of celery diced
75-85g vegan butter
2 teaspoon dryed herbs
Salt /pepper
100g fresh bread crumbs (use gf if you wish)

1 bunch of asparagus
20g of fresh pomegranate seeds
50g broad beans or peas
Salad leaves
Cooked baby potatoes

Method

Pre- heat a oven to 180
Remove the stem from the middle of the Portobellos (keep for stuffing) drizzle with some oil and season with salt and pepper . Place on a baking sheet with stem side down and bake for 10 min to par-bake them.

Stuffing
Melt vegan butter/oil add onion and mushrooms, cook for 4-5 mins add herbs,celery and carrots cook for 3-5 mins more. Add garlic. Add bread crumbs add a small amount of butter if it is too dry. Add Dee’s sausages and mix well . Add salt and pepper if needed.

Divide the stuffing between the mushrooms, fill each mushroom and press the mix in well. Bake for 10-15 mins more

Bring a pot of water to the boil, add salt and cook asparagus for 2 mins/ 3mins.
Cook broad beans according to instructions on packet.

Cut cooked baby potatoes in half . Heat a small pan add some olive oil and place the potatoes cut side down and brown when brown place in the oven for 5min

To make your salad place leaves, asparagus (sliced at an angle) and broad beans in a bowl and add some dressing of your choice, mix well. Place salad on plate beside the mushroom and garnish with some pomegranate seeds.
Serve with the sauté potatoes see pictures.

Enjoy
Eoin

Tip
you could also uses small regular mushroom and make them as finger food for a birthday or celebration.

Use gluten free bread crumbs as an replacement to regular bread crumbs you made need to use more butter depending in how dry you bread crumbs are

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Tempeh smoky fajitas with veggies .

3 Feb

Tempeh is one of my new favourite protein rich vegetarian foods. It can be found in Asian stores which often have good prices. It is a fermented soya bean cake/brick/block and is very versatile. It has a earthy, mushroomy taste and smell.
That fact that it is fermented makes the protein more digestible.

Tempah smoky fajitas with veggies .

 

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1 block/cake of Tempeh about 300g
Wraps (gf)
1-2 tablespoon Coconut oil/ olive oil
300-500+ Stir fry Veggies
(Broccoli , pepper, red onion and mushroom baby courgettes)
2 garlic cloves chopped
1 packet fajita seasoning
1 teaspoon of smoked paprika
Salt/pepper
Baby salad
Lime juice
Plain soya yogurt

Method
Slice Tempeh in strips (see pic)
Slice vegetable in strips
Heat a pan with some oil add the tempeh in batches and brown on each side, add some fajitas season and a little paprika cook for one min more. Repeat this until you have used up the tempeh . Use as much or as little tempeh as you wish.

Heat a wok with some oil, cook the veggie in batches(hand full) until it browns a little, add some fajitas and paprika and the garlic cook for 1-2 more minutes . If the seasoning burns a little add a few tablespoons of water this will stop it from burning so fast and will make steam to cook the veggies a little also. Once cooked add some hot sauce if you wish .

Heat up the wraps in a large pan one at a time, lightly brown on each side or place in the oven to warm up.

Place your cooked tempeh in the middle of the wrap add veggies and salad and add some yogurt on too (unless you can find vegan sour cream ) and put some like juice over the wrap roll and enjoy

– Eoin

 

 

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Detox juice

9 Jan

1/2 cucumber
1 lemon
1 green apple
2″ of ginger
Large handful of curly kale
2 small or 1 large Carrot
1 medium red beet root

Method
Cut everything to around the same size and place in your juicer and juice as normal .

You all so add some parsley as an extra plus it high in chlorophyll which is great for your blood and great to aid the liver detox.

If you like your juice a bit sweeter you can use a sweeter apple or add an extra carrot or a pear

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