Tag Archives: Dee’s Wholefoods

Lettuce Tacos with Dee’s Tex Mex Vegan Pot, Onion Rice & Salsa

20 Jul

I’m just back from a trip to Mexico and the USA and I fell in love with a restaurant chain called Chipotle, I must have eaten there at least three times in one day! Anyway, this is my take on a low carb, gluten free taco dish of theirs.

Serves 5-6 / Preparation time 30 minutes

You will need:
8-10 large romaine lettuce leaves
1 Dee’s Tex-Mex veg pot

For the salsa –
2 vine ripe tomatoes, diced
1 lime, juiced
½ clove garlic, chopped
10g fresh Coriander chopped
1 spring onion, diced
1 tsp chopped chilli
Salt and pepper

For the onion rice –
¼ red onion thinly sliced
200g-300g cooked rice
5ml oil
2 tsp smoky fajita seasoning

For the topping –
Sliced baby peppers
Sliced avocado
Chipotle sauce

Method:
First make the salsa by adding all the chopped ingredients together into a bowl. Add the lime, season to taste and place in the fridge until needed.

Heat up the Tex-Meg Veg Pot according to instructions.

Meanwhile, brown the onion in a frying pan with some oil on a low to medium heat. Add the rice, season and allow it to heat up, then set aside and allow to cool slightly.

Now start to assemble the tacos. Use a large wooden board or platter and place the whole romaine lettuce leaves on it. Then place a few spoons of the rice on each leaf, followed by the Tex-Mex Veg Pot, the salsa, some sliced avocados, peppers and the chipotle sauce.

Finally add some extra coriander and lime wedges and dive in!

Enjoy, Eoin.

salsa ingredients

romaine lettuce leaves

onion rice

salad tacos ready to eat

salad tacos over view

about to chow down

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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

Vegan Indian Spiced Carrot and Corn Fritters. Yum!

2 May

I had leftovers from my carrot and corn salad the other day and was looking for a way to use it up. So with some inspiration from a chef friend of mine who is from India, plus with my love of onion bhajis, this delicious recipe came about. You will need: 300g Carrot and corn salad 1 inch ginger, grated 2 cloves garlic, chopped 100g -150g, gram flour Coconut oil 5-6 slices of good bread 50g roasted tomato relish 100g hummus Salt / pepper 1 tbsp of the following – Coriander powder Cumin powder Garam masala Onion seeds or fenugreek seeds Chili powder Method: Heat oven to 180c. Place all the ingredients in a large bowl and mix well. There should be enough liquid from the carrots to make a batter. Form the batter into small patties using your hands. Heat some coconut oil in a pan and add the patties. Allow to brown on both sides, then cook in the oven for 2-3 minutes. If you don’t want to eat them right away, allow them to cool and store in the fridge for up to 2 days. Once they are cooked, I like to serve them on a piece of toasted sourdough bread with hummus and topped with red pepper relish! Delish.     

Vegan Sweet Potato Pancakes

17 Feb Vegan Sweet Potato Pancakes

When my brother Donal came home from Spain for Christmas, he got me into sweet potatoes and I have been eating them almost every day since! This is a fun and tasty recipe I came up with to use up leftover sweet potatoes! Enjoy- Eoin

You will need:
For the batter –
200g (1cup) cooked and mashed sweet potato
250mls (1 cup) soy milk
250g (1 cup) of flour
2 tbsp baking powder
1-2 tsp coconut oil
Pinch of sea salt
Spices – optional ¼ – ½ tsp each (cinnamon, nutmeg, blend to mix)

For the topping-
Sliced bananas
Fresh berries e.g – blueberries, raspberries
Almond butter
Maple syrup
Jam
Chopped nuts
The list goes on!

Method:
Place the batter ingredients into a blender with the spices of your choice and blend until combined.

You can add a little more soy milk (approx 75-100mls) if the batter is too thick, but bear in mind a thicker batter makes better pancakes!

Next, put a pan on a medium heat with a little coconut oil or oil and add some of the batter.

Aim for 2-3 pancakes in the pan and when you see bubbles on the top of the pancakes (3-4 minutes appx) then it’s time to flip them over. Cook for a further 2-3 minutes.

Generally speaking 3 pancakes is a good portion. You can make them as large or as small as you like. (See pic.)

Then have fun stacking them with your favourite toppings!

The batter will keep in the fridge for 3-4 days.

Top Tips:
When you place the batter in the pan, top with some sliced bananas, fruit or chocolate chips before you flip.

Store the leftover batter in an old squeeze ketchup bottle for easy pouring.

Make mini ones for kids or use the squeeze bottle to make fun shapes.

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Tofu Scramble Breakfast Burrito with Dee’s Vegan Sausages

8 Jan Tofu Scramble Breakfast Burrito with Dee's Vegan Sausages

Happy New Year! This first recipe of the year is all about simple, healthy ingredients. This delicious burrito is a fantastic way to kick off your morning or you could even have it as a guilt free evening snack – Eoin!

Makes 6 wraps

You will need:
1 packet of Dee’s Vegan Sausage’s
1 packet of GF Corn wraps
1 bag baby greens

For the Scramble –
400-500g soft tofu
1 tsp turmeric
1 garlic clove, chopped
Salt/pepper to taste
½ tsp smoked paprika
2 spring onions, chopped

For the Topping
Sliced avocado
Tomato sauce /brown sauce

Method:
Cook the Dee’s Vegan Sausage’s according to the instructions. I cooked mine in a frying pan. Once they are cooked, allow to cool and cut lengthwise in half.

Next get started on the scramble.

Place all the scramble ingredients in a blender or food processor, except for the spring onions. Blend until smooth.

Put the scramble mix in a non-stick pan and cook for 10-15 minutes on a low-medium heat just to remove the water and to give it the texture of cooked egg. Once it’s reached that stage turn up the heat and brown for 2-3 minutes on a med-high heat (see pic.)

Next, heat your wraps up in the oven for 1-2 minutes until soft and start layering as follows –
Wrap
Salad leaves
Scramble
Dee’s sausages
Avocado
Ketchup/brown sauce

Then simply roll ‘em up and enjoy! Eoin.

Top Tips:
If you don’t have a blender you can use a potato masher or fork. It may be a littler chunkier but it will still taste great.

Roll up the excess and wrap in tinfoil and place in the fridge. Be sure to eat it within 2-3 days.

To reheat, simply place in a frying pan in the tin foil wrapper and over a medium heat turn every 1-2 minutes until hot. Great for breakfast or lunch.

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Dee’s Vegan Sausages Herb Roasted Stuffing with Apricots and Chestnuts

9 Dec Dee's Vegan Stuffing Bal

This is so addictive I recommend you make a little extra, especially if you’re anything like me and could eat stuffing all day! Simple to make, this will be a great addition to your Christmas Day Dinner.

You will need:
2 packs of Dee’s Traditional Sausages
400g good white bread
2 onions, diced
100g vegan butter
4 tbsp sage
1 tbsp mixed herbs
3 cloves garlic, chopped
75g dried cranberries
76g dried apricots, chopped
1 x 200g packet of sweet chestnuts
1 ½ carrots, diced
1 ½ celery stalks, diced
1 litre hot stock
Salt and pepper to taste

Method:
In a pot, add your onion, butter, 1 diced carrot and 1 diced stalk of celery and cook on a medium heat for 3-5 minutes. Then add in the herbs and garlic and cook for 4-6 minutes more, making sure not to let it burn.

While that is cooking, in a large pot or bowl place your chestnuts (break them up with your hands to make smaller or chop) apricots, cranberries, Dee’s Sausages (uncooked cut in pieces) and the rest of the uncooked carrot and celery. Then add the bread cut into cubes or just tear in to little pieces with your hands. Mix well.

Mix in some of the herbs and butter and incorporate well.

Add some stock and keep doing this until you have used all the herb and butter mix.

You may not need all the stock, the stuffing should be wet but not dripping wet.

Taste and season if needed.

Roll in to balls about the size of walnut shells and place on an oiled baking sheet or roasting tray.

Bake at 180c for 7-10 minutes until brown and crispy, but not dry.

Top Tips:
This can be made a few days in advance and then rolled and roasted the day they are needed.

Use any fruit or nuts that you like, such as –
Fruit – dried apples, raisins, figs or prunes.
Nuts – walnuts, hazelnuts, pecans, Brazil nuts or flaked almonds.

You can also use leeks instead of onions.

If you can find gluten free bread, just replace it in this recipe. It may need more stock to keep it from drying out while baking, but it should work just as well.

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