Tag Archives: dees wholefood

Caramelised Peach and Balsamic Roasted Beetroot Vegan Salad

31 Aug

I love fruit in salad and I wanted to have a warm salad for lunch, so I decided to caramelise the peaches!

You will need:
1-2 ripe peaches
½ avocado
½ cucumber, sliced
3-4 radishes, sliced
50-100g of wild rocket / mixed salad leaves
1 packet of cooked beetroot
50ml olive oil
2-3 tsp white wine vinegar
60ml balsamic vinegar
Olive oil
2-3 tsp sugar

Method:
Preheat oven 220°C / 200°C Fan.
Pit the peaches to remove the stones. Cut the fruit into wedges and do the same with the beetroot.
Place the beetroot on a baking tray with some oil and the balsamic vinegar and bake in the oven for about 7-10 minutes until they’ve browned and the vinegar has cooked off. It may look a bit ‘burned’ but don’t be alarmed, this is the effect you’re looking for.
Next, heat a frying pan with a little oil. Add the peaches and brown on both sides, add the sugar and allow to gently caramelise. Leave them to the side.
Now it’s time to arrange the salad.
Place the cucumber slices into a circle on the plate (see pic).
Space out 5-6 pieces of beetroot on the plate as well.
In a bowl mix the salad leaves, peaches, avocado and radishes. Add some oil and white wine vinegar to taste and a little salt if you wish.

Place the salad on the plate and enjoy, Eoin 🙂

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Violet Queen’ Superfood Vegan Salad

24 Aug

‘Violet Queen’ Superfood Salad in Apple Cider Vinegar and Maple Dressing, Served with Dee’s Spicy Bean Burger’s.

Violet queen’ aka purple cauliflower, is a stunningly vibrant ingredient and perfect in this tasty superfood salad, made with a delicious mild sweet dressing.

You will need:
¼ purple cauliflower
1 bulb of fennel
90g broccoli
1-2 packs of Dee’s Spicy Bean Burger’s
Horseradish sauce (1 tsp per burger)
Salt/pepper
Oil to cook with
For the dressing –
2 tbsp Apple cider vinegar
2 tbsp maple syrup
2 tbsp olive oil
Pinch of sea salt
Some pepper

Method:
Thinly slice all the vegetables to the same thickness.
Mix all the dressing ingredients in a bowl and pour some over the vegetables with a dash of salt and pepper and leave aside for a few minutes.
Cook the burgers in a hot pan with some oil. Spread a little horseradish on the burger add a pinch of salt and pepper cook on both sides, as per packet instructions.
Serve with the crunchy salad and enjoy!
A superb healthy gluten free lunch or snack.

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Quinoa Salad with Dee’s Traditional vegan Sausages.

10 Aug vegan sausages

A fresh and fruity quinoa salad with Dee’s Traditional Sausages. Fab food for a bright spring evening You will need: 1 packet of Dee’s Traditional Sausages 50g of diced pineapple 4 cherry tomatoes, cut into quarters 75g grated carrot 50g diced cucumber 200g cooked quinoa 20g chopped coriander 50g peppers, chopped 50g peas Salt and pepper Method Cook sausages as per the packet instructions. I grilled mine and then allowed them to cool. Once they’ve cooled, cut the cooked sausages into nice bite size pieces and place in a bowl. Add the rest of ingredients and mix well. Don’t forget to add a little sprinkling of salt and pepper according to your taste. Top Tips Don’t be afraid to get inventive and add in some super fresh mango, peaches or other soft fruits to really give the dish a summer style lift. A dash of lemon or lime juice will really bring it to life. Quinoa will normally have cooking instructions on the back, but here’s how I like to cook mine. I use a 1:2 ratio – 100g quinoa 200ml water 1 stock cube Boil the water in a pan and add the stock cube, stirring until it’s dissolved. Turn the pan down to a simmer and put in your quinoa. Turn the water down to a low heat, put on the lid and let it cook away for 15 minutes, stirring a few times to loosen it up and avoid sticking. Then simply turn off and let it rest for 10 minutes with the lid on. Use it warm or cold as required. Enjoy Eoin

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Vegan carrot and corn salad.

29 Apr

I was left with a huge amount of carrot the other day. I managed to use the green tops in a smoothie, but needed a way to use up the rest, so I decided this fresh, tasty salad would be ideal. The perfect accompaniment to the start of the sunny weather!

Prep time 10-15 minutes

You will need:
500-600g carrots
100g raisins
2 corn on the cob, cooked
Crushed coriander seeds
Fresh coriander, chopped

For the dressing –
25g sugar
Juice of 2 lemons, plus zest of 1
15mls Greek Olive oil
Salt / pepper
½ dried rosemary stalk

Method:
Using a food processor or a hand grater, grate all the carrots and put them in a large bowl with the raisins.

Remove the corn from the cob using a knife and place in the bowl.

Mix the oil with the lemon juice and zest in a bowl and add the sugar. Keep mixing until it dissolves, then add the Rosemary.

Mix the dressing with carrots, then and add the coriander seeds and fresh coriander and season with some salt and pepper.

Mix well and let it sit for 20-25 minutes to allow the flavours to fully mingle.

Top Tip:
It is delicious with salad leaves, in a wrap with hummus or on top of a stir fry!

Enjoy, Eoin

  

Weekend Treat Vegan “Hot Dogs”

10 Apr

Dees Vegan Sausages with Homemade Sauerkraut

A few weeks ago you might remember I showed you how to make Sauerkraut and over the next few weeks and months I want to show you the best ways to use it. These lush American style ‘hot dogs’ are perfect for a weekend treat and even nicer topped with the Sauerkraut.

You will need:
1 packet of Dee’s Vegan Sausages
3 hot dogs buns / bread rolls
100g Sauerkraut
Ketchup
Yellow Mustard
Oil

Method:
Cook the sausages according to instructions, I like to cook them with a little oil and a pinch of salt in the frying pan.
Toast the buns and place the sausages inside, top off with some of the homemade Sauerkraut and some ketchup and yellow mustard.
Quick, easy and delicious, these are ideal for a weekend treat and the best part is there is hardly any cleaning up afterwards!
Enjoy Eoin

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Vegan Chipotle Marinated Tofu with Baby Veg and Crushed Potatoes

9 Mar vegan chipotle marinated tofu

This recipe came off the back of something of a challenge. A friend of mine declared that tofu was not appetising, so I made it my mission to convince him! It uses a deliciously different marinade and tastes fantastic… needless to say he is now convinced! – Eoin 🙂

You will need:

For the marinated tofu-

500g block of firm tofu 200mls chipotle sauce

200mls bottle of bbq sauce

 

For the baby veg –

Leeks, courgette, carrots, parsnips

Salt/ pepper

100mls stock

 

For the crushed potatoes –

300g cooked, cooled potatoes

Olive oil

100g black olives (blended to a tapenade)

Salt/pepper

 

Method:

Cut the tofu into large cubes and place in a zip lock bag. Add the BBQ sauce and hot sauce and leave to marinate overnight in the fridge.

When you’re ready to cook, heat some oil in a pan and brown the tofu on each side. Next put the browned tofu and the leftover marinade in a baking tray and place in the oven at 180c until it reduces and becomes slightly sticky.

Meanwhile place the baby veggies in a roasting tray, add some oil, stock, salt and pepper and cook in the oven at 180c for 5-10 minutes. Give it a stir and cook for a further 5-10 minutes. They will cook quickly so keep your eye on them.

Next, get started on the crushed potatoes. Using a fork, slightly crush the potatoes and add them to a pan with some olive oil and allow to brown. Use a spatula to flip them, rather than mix as they are delicate. You want them to be crispy and golden, yet a little soft. When browned on both sides add the olive tapenade. Add salt to taste and they done.

Finally on a plate, place 4-5 pieces of the tofu, some of the veggies and a nice helping of the crushed potatoes (see pic.)

 

Top Tips:

Wrap the tofu in a towel and place a wooden chopping board or similar weight (1-2lb ) on top overnight in the fridge as this will remove excess water and allow it to absorb the marinade properly.

 

Juice of the month

10 Nov

Green Zing!

I’ve just come off a 3 day juice detox and this fab Green Zing is one of the juices I used for my lunch meal. Its wonderful array of ingredients are the perfect natural remedy to help ward off colds. It’s also really fresh and tangy. Enjoy, Eoin.

You will need:
2 sticks of celery
½ head of broccoli
2-4 inch ginger
3 green apples
1 head of gem lettuce
50g baby spinach or kale
1 whole lemon
1 pear
1 parsnip
5-6 radishes
½ cucumber

Method:
Wash the fruit and top and tail the parsnip but don’t bother peeling it. Place everything in a juicer, one to two items at a time depending on the type of juicer you have.
If you’ve got a bit of a sweet tooth then try using a sweeter variety of apples such as gala or pink lady etc.
With the ginger use as much or as little as you like, but remember as its cold and flu season ginger is a fantastic natural remedy.

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