Tag Archives: GF

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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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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Snazzy Vegan Fry-Up

30 Mar

I was brought back to my childhood recently, when I bought a pack of potato waffles! The smell and the crispiness was such a reminder of happy days eating the waffles with lashings of ketchup! It inspired me to get together a snazzy vegan fry. Enjoy, Eoin!

Serves 2 / Time 30 min
You will need:
1 pack of Dee’s sausages
1 tin of baked beans
4 potato waffles

Grilled cherry tomatoes –
2 cherry tomato vines
Fresh basil
25mls balsamic vinegar

Garlic fried mushrooms –
100g brown mushrooms
Oil
½ clove of garlic
½ tsp vegan butter

Tofu scramble –
250g tofu
1 tsp turmeric, powdered
½ tsp salt
1 clove garlic
½ tsp mixed herbs

 

Method
Get started on the tofu scramble.
Place all the scramble ingredients in a blender and blend into a paste. Heat in a pan and cook until it’s browned and resembles scrambled egg.

Next, brush a little oil on the sausages (see pack instructions) and tomatoes and grill on a medium heat.

When the cherry tomatoes are warm and start to burst, pour on the balsamic vinegar and cook for a further minute. Chop some basil and place on the tomatoes (see pic.)

Heat some oil in a pan and brown your mushrooms on both sides. Add in the garlic and vegan butter and cook fora further 1-2 minutes and season with a little salt.
Heat up the beans and toast or grill the potato waffles.
When everything is ready assemble, serve and enjoy with a glass of your favourite juice or smoothie!

 

      

Vegan Chickpea Brownies

26 Jan

These brownies are deceptively delicious! I’ve heard of black bean brownies before, but I hadn’t tried making chickpea versions, until I had a glut of chickpeas left over the other day and needed a way to use them up! Sugar, dairy and gluten free, these are well worth a try! – Eoin.

You will need:
250g cooked chickpeas
30g raw cocoa powder
120g coconut sugar
125mls of oat milk
2 tsp “no egg”
½ tsp pink salt
1 tsp of instant espresso coffee

Suggested toppings –
Almond butter
Raspberries
Coco nibs
Chocolate peppermint creams
The list is endless!

Method:
Preheat the oven to 180c

Place all the ingredients in a blender or food processor and blend until you are left with a smooth batter.

Line a brownie pan with foil and grease with a little oil. Pour in the brownie batter and make sure it’s even.

Place the toppings of your choice on top (see pic).

Cook for 20-25 minutes, then allow to rest and cool for at least 20 minutes.

Cut and store the brownies in an airtight container at room temperature for up to 5 days

Enjoy with some vegan ice cream or just with a cup of coffee … or both! – Eoin.

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Gluten Free Cauliflower Pizza With Dee’s Vegan Sausages

16 Jan

This fab recipe is inspired by my two friends Danielle and Sammy and their epic love of pizza! They both happen to be gluten intolerant and would pester me to make this for them. It’s an ideal recipe for anyone who adores pizza but cannot take gluten in their diet.


You will need:

For the base –
1 large cauliflower, grated
1 tbsp dry herbs
1 tsp salt
1 tsp onion seed (optional)
1-2 tbsp nutritional yeast
2 tsp of “no egg” replacer

For the topping
BBQ Half –
BBQ sauce
Sliced red onion
Sliced mushrooms
Sliced peppers (any colour)
2-3 Dees’ Sausages, cut into quarters

Margarita Half –
Sieved tomato
Sliced tomatoes
Basil leaves
Dry herbs
2-3 Dee’s Sausage cut into quarters

Method:
Grate the cauliflower and place it in a steamer in some cheese cloth and cook for 5-10 minutes.

Allow to cool and using the cloth squeeze out as much liquid out as possible until it becomes a mash-like consistency.

Place this in a bowl with the rest of the base ingredients and mix together to form a ball of ‘dough.’

Using a piece of parchment paper, flatten out the dough to form the pizza base; you can make it square or round.

Bake in the oven at 180c for 15-20 minutes until golden brown and flip over. If it is cooked right it should stay in one piece, if not place back in to the oven to dry out a little more.

Next make the pizza as follows –

Half BBQ sauce on one side and half tomato sauce on the other. Then place the rest of the toppings on and finish with the cut sausages (see pic)

Bake in the oven for 15-20 minutes until the toppings are nice and golden.

Cut and enjoy!

Top Tips:
Dip the sausages pieces in BBQ or tomato sauce before putting them on the pizza. This will help them to crisp up and caramelise.

You can use whatever toppings you like. Think about different sauces or pesto, let your imagination run wild!

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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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Gluten Free Quinoa Cashew Milk Vegan Porridge

6 Jan

This is my new favourite breakfast. It’s creamy and light, yet perfectly satisfying. And the best part is you can top it with anything from fruit to seeds, to jam to peanut butter or spices! It came about after I was left with too much quinoa the other day after making dinner, so I thought I might have it for breakfast and this is how it turned out! – Eoin

You will need:
100g cooked quinoa
100ml cashew milk (or any dairy free milk)
1 tsp cinnamon
Sweeten to taste with: sugar, maple syrup etc.

Topping Suggestions (see pic )
Sliced banana
Chia seeds
Frozen raspberries
Almond butter
Strawberry jam
Cinnamon

Method:
In a small pot, place your cooked quinoa and cashew milk or dairy free milk and bring to the boil. Then turn down to a low heat and cook until it starts to get thick, appx 5-6 minutes.

Watch that the end of the pot does not burn as it can do so very easily.

When it’s done to the thickness you like, add a sweeter of your choice to taste.

Then have fun adding an array of toppings.

Top Tip:
Get creative with your toppings, the list is endless.

If the end of the pot does burn a little, don’t be tempted to scrape the end. Instead just pour it off into a bowl and then soak the pot. The porridge should still be fine to eat.

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