Tag Archives: food

Dee’s Spicy Bean Burger Mini Sliders for National Burger Day. Yum!

27 Aug Close up of Dee's Mini Spicy Bean Sliders

1 pack of Dee’s Organic Spicy Bean Burgers
1(6) pack of mini slider buns

BBQ sauce
Sweet chilli sauce
Red pepper and chilli relish
Sliced tomato
Spring onion

Cook Dee’s burgers according to instruction. I cooked mine in a frying pan and finished them in the oven.
When cooked I cut each one in 4.
You can assemble then how you wish but this is what I did:- (picture)

1) BBQ sauce, tomato and spinach
2) Red pepper and chili relish with blackened avocado.
3) Sweet chilli with spring onions

To fry the avocado. Heat a frying pan (no oil) on high, and put big slices or wedges on the pan and blacken slightly on both sides and season with a little salt.

If you can’t find mini slider (mini hamburger buns) you can always just cut buns to size or uses small bread rolls.

Other flavours/topping
– mushroom and onion
– vegan cheese burger
– Mexican salsa burger
– Batter ones etc

These are great for dinner specially if you have small kids. They can “build” their own tasty burger and it’s healthy too!

These sliders are also great as appetisers, finger food at a party or a snack for lunch.
You can make they as simple or as fancy as you wish.

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Green “hulk” smoothy

18 Jan

This smoothie is what I normally have for breakfast as a rush out the door for collage, it’s quick and easy and fills you up until lunch time. I add some spices to balance blood sugar (cinnamon) and to help speed up metabolism and burn fat (Cayenne pepper)
It is full of green goodness and importantly also full of fibre.

200ml orange juice
100ml carrots juice
2 inch of ginger
1 stick of celery
1/4 of cucumber
3-4 Curley kale leaves
Half a bag of spinach
1 kiwi (remove stone end)
50g pineapple (optional)
1/2-1 banana frozen
1 teaspoon cinnamon (optional)
1/2 teaspoon of cayenne pepper (optional)

if you have good blender just add everything to the blender and blend until smooth.

If you are like me and just have a average blender : )
Place liquids in the blender first and add celery and kale and blend until chopped in smaller pieces . Add everything else and blend at high speed until very smooth and well blended.

Serves two people but I normally drink it all!


If you like your smoothie to be a bit sweeter you can can add an extra banana or a sweet apple .

I don’t always have time to make fresh carrot juice so I would juice it once a week on my day off and put it in an ice cube tray or bag,freeze it and use that way.

I also buy bananas in bulk , if on special offer, peel them and freeze they in zip lock bags, they last ages .

I also buy pineapple when ripe and on sale or reduced to clear . I peel and slice or cube the pineapple and then freeze it.

It takes a bit of prep but you have good supply of fruit when you need it for a fraction of the price.

You could also make up little individual zip lock bag of mixed frozen fruit you need to use for your smoothie.

Just grab and blend

To make the smoothy extra healthy you can add a handful of fresh parsley. Stalks and all. Good for freshening breath and full of Chlorophyll which has great benefits for the body.


Vegan “Raw” Carmel Apples

26 Oct

Vegan “Raw” Carmel Apples

20 Medjool dates
6 tablespoon of raw almond butter (if you can’t find almond butter you can make your own by blending almonds in a coffee grinder/food processor)
6 tablespoon of maple syrup/raw agave nectar
Pinch of sea salt

6+ Apples
6 lollipop sticks

Put all ingredients in food processor and blend until smooth.
When smooth roll or dip the apple in the Carmel and place in fridge to cool.

If you have a blender please follow these instructions:-

Same as above
But with the following
4 tablespoon of coconut oil melted
4-6 tablespoon of warm water
And blend (add a bit more oil or water if needed.

If you cant find Medjool dates I found mine in M&S. You can always used regular dates but just soak them over night. This will help when it come to blend them

If you can’t eat nuts. You can always replace the almond butter with 5-6 tablespoon if coconut oil.

You can also uses this to top off a vegan desserts/cake or make just slice apple and use it as a dip for a healthy snack.

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Vegan Christmas Cake Cook Along! Stage 1

1 Oct

Inspiration: I love Christmas and I love making Christmas cake it reminds me of my Mum and Granny. The smell and flavours evoke so many memories. I know it’s only October but now is the time to start preparing your Christmas cake! This recipe will be shared in stages and if you wish to follow the cooking stages here is stage 1! 聽This recipe is vegan friendly : )

Stage 1

Soaking the fruit

12oz of sultanas
12oz of raisins
12oz of currants
100g mixed peel
100g flaked almonds
100g glazed cherries
2 large cooking apples
1 lemon
1 orange
2 tablespoon of cinnamon
2 teaspoon of ground ginger
2 teaspoon of ground nutmeg
1 teaspoon of allspice
1 teaspoon of cloves
150ml brandy/whiskey

In a large bowl. Place all your dried fruit, nuts, mixed peel and cherries (cut in half)
Add the brandy
Peel and grate the apples and place in with the dried fruit
Zest and juice the lemon and add orange to the bowl.
Add spices
Mix well until all incorporated. If it looks a little dry you can add more brandy or lemon/orange juice or another apple grated.
Let it soak for a least 24 hours mixing every now and then. I leave mine soak for 3 days.

If you don’t have oranges or lemons or a zester you can use marmalade as a substitute 2-3 tablespoons should be enough.

And you also uses pecans instead of almonds. I personally love pecans but I didn’t have them at home at the time.

I normally add more of each spice than listed above but it total up to you . If you want to or take away or leave out the ones you don’t like.

I let mine soak so longer because the brandy/whiskey and liquids get infused into the fruit. Then some of it leaks out and make this sweet spicy syrup.. I feel it makes my cakes better. Eoin

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Curry bean casserole

23 Aug
canned for a busy day :)

canned for a busy day 馃檪



This recipe is a favourite from my college days. Every Wednesday I would go to my favourite healthy food stall for lunch. They made the most amazing bean casserole topped with basmati rice, yoghurt, bananas and fresh coriander. This recipe is my version of this great dish.





Ingredients :

1 sliced onion

300g sliced mushroom

1 diced celery stick

1 diced carrot

4 chopped cloves of garlic

1-2 inches of chopped ginger

2 teaspoons curry power

2 teaspoons ground coriander

3-4 teaspoons ground cumin

1-2 teaspoon ground turmeric

25-30g chopped fresh coriander

2-3 pints of stock

1-2 red chilli chopped (remove seeds)

4 cans of bean, of your choice (chickpeas, black beans, black-eye beans etc) rinsed

1 can chopped tomatoes



Heat a big pot with oil. Add onion and mushrooms, some salt and pepper, and cook on high till browned. Add garlic, ginger, celery, carrots and spices (curry, cumin, coriander, turmeric). Cook for about 3-5 min on medium heat.

Add stock. Add beans, tomatoes and chilli.

Bring to the boil and simmer for 20-25 minutes. Add fresh coriander. Let it sit to cool for 5 minutes, then serve with rice or any grain you like.


This is best made in advance and let it sit for a day to improve the flavor.

I love to add more cumin and lots and lots of garlic. And I like mine with bit of a kick – add the seeds from the chilli.

Be careful with chilli, and always wash your hands after handing them.

When I make this recipe I often can it in old jam jars. To can the casserole:

Wash the lids and jars then boil 4-7 min to sterilize them.

Let jars dry.

Add the hot casserole to the jars, leave about 陆 an inch for the top, wipe the jar with a towel if you spilled any on the jar. Put the lid on tightly.

Put the oven on high. Cook for 4-5 min.

Take out and let cool. As the casserole cools, it will create a vacuum and seal the jar. Jars will then be air tight . They can be store as you would other sauces and jams. Use within 3-6 months.

There any may different ways of canning. YouTube is a endless resource of information and has greatvideos.

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