Tag Archives: healty

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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Dee’s leek and onion Vegan Sausage with thyme mash and lentils cooked in red wine AKA “fancy bangers and mash”

13 Apr
Serves 2-3
What you need:
– 1 pack of Dee’s vegan sausages
– 500g potatoes
– 1-2 teaspoons fresh thyme
– 25ml olive oil/vegan butter
– a little dairy free milk
– 250g Puy lentils
– 125 ml red wine
– 50g tomato puree
– 1 stock cubs
– 2-3 garlic cloves sliced
– 1 teaspoon of thyme
salt/pepper
Method:
– Soak the lentils over night, or for about 6 hours.
– Cook sausages as per instructions.
– Cut and steam/boil potatoes, till a knife goes through the potatoes easily. Mash and season with some salt and pepper, olive oil/vegan butter and 1-2 teaspoon of thyme. Add milk if your mash is a still too dry.
– In a small pot, add the drained, soaked lentils, red wine, thyme, sliced garlic, tomato puree and stock cube. Simmer for 10-15min or until the lentils are cooked. There should still be a little liquid, if not add some water.
– When all is ready, serve with the mash in the middle of the dish, lentils dashed around, and the sausage leaning the the mash
Tips:
– Put the thyme in a lunch bag and leave it in the freezer over night. Give it a shake and most of the leaves will fall right off. This makes it easier to use. Use as normal in recipes.
– I love to leave the skin on the potatoes. Even when I plan to mash them. It add extra nutrition, and a nice texture. Try it.

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Dee’s Vegan Thai Veg Pot with spiced sweet potato cakes

7 Mar

Dee’s Thai Veg Pot with spiced sweet potato cakes

You need
1 Dee’s Thai veg pot

1 large sweet potato
40g of gram flour
1/2″ ginger minced
2 cloves of garlic minced
Salt/pepper
1 teaspoon of cumin
1/2 teaspoon of chill powder (sweet or spicy)

Method
Peel and grate the sweet potatoes. place in a bowl with the rest of the items. The Mix should be slightly wet if not add a little water.

Heat a pan, add a little oil and place a small bit of the mix in your hands(walnut size ) and flatten and cook on both sides until brown and finish in the oven for 2 mins.

Heat the Thai veg pot according to instructions on packet

Tip
You can use half Carrots and half sweet potatoes if you wish. 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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Dees leek and onion creamy quiche with asparagus and pea

15 Nov

 

Inspiration : I have been meaning to try this recipe for a while now. Quiche is one of those thing that I miss, now that I don’t eat eggs. So I’m making a rich creamy leek , asparagus and garden peas quiche with Dee’s leek and onion sausages enjoy

Finished and out of the oven

You will need
1lb of firm silken tofu
Soya milk or dairy free milk
1-2 turmeric
3 tablespoon if yeast flakes
Salt/pepper
Oil

1 leek chopped
1/2 an onion diced

3 cloves of garlic diced
2-3 teaspoons Fresh thyme (or 1teaspoon of dried)
75ml white wine
50g vegan cheese
75 ml Soya cream
Cooked Baby potatoes cubed(optional)
75g peas
4-5 Baby asparagus spears chopped
1-2 packs of Dee’s leek and onion sausages .

Short crust pastry .

Buy a savoury frozen pie crust/pastry base

Or make your own

200g flour plain
100g vegan butter
50g water (may need more)
Salt
1teaspoon of dry herbs

Method

Step one
making the short pastry
Rub flour and butter together until it has a bread crumb texture . Add herbs and mix .
Add water little by little until it forms a solid ball you may need more water you may use less depending on the flour. Knead the dough for one minute and wrap and place in fridge for 30 mins before using

Step two
Head pan with oil.
Add chopped leeks and onion, thyme and cook till soft add garlic
Add white wine reduce by half
Add vegan cheese and soya cream and cook until cheese is melted. Season with a little salt and pepper

Step 3
Put tofu ,yeast flakes and turmeric in a blender with a little day free milk blend till smooth. Add this to the leek and wine sauce and bring to the boil and turn off. Taste and season
Add peas and asparagus.
Cook the sausages according to instruction on packet

Step four
Pre heat oven 180c

Roll out your pastry and put in a pie dish or disposable foil deep dish (see pic)

Put cubed potatoes and sausages on the bottom and pour mix on top
Place in the over and cook till brown   on top and set in the middle about 35 mins

Tips

In the pictures i used “stone ground flour whole wheat” when when it came to using it and after cooking it wasn’t so good, so i just put the plain flour recipe. will try to do recipe in the the whole wheat one one i have prefect the recipe.

It best cooked and let sit in the fridge over night or for the day. It holds together better . Otherwise it tends to fall apart . Taste grate but don’t present well.

You could also make mini ones for a Christmas party new year or just have a few friends over for brunch or lunch

 

You can also do
-sundries tomatoes and Basil

-Spicy chickpea and spinach

-broccoli , cheese and mint

Thanks Eoin

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Vegan Lime Chilli & Ginger Glazed tofu with coconut brown rice with green veggies.

8 Nov

I pack of tofu
2-3 tablespoons of coconut oil
2 tablespoon of vegan butter
2 inch of ginger minced
2 cloves of garlic minced
15g of coriander chopped
3 tablespoons Sweet chilli sauce
1-2 lime juice
75-100 ml of coconut milk
Green veg(peas ,courgette, sugar snaps,snow peas)
100g Cooked brown rice

Method
Remove the tofu from the packet and wrap in a towel to remove excess water.
Slice in equal size around half an inch
Make butter:mix butter,ginger, garlic and coriander
Heat a pan with a small amount of coconut oil . Brown the on both side.
Add some butter and let it cook for 1-2 min. Add sweet chilli sauce and let it reduce and glaze the tofu. Add some lime juice.

Heat a wok add oil and veggies and cook for 2-3 mins, add rice and cook until the rice is dried out. Add coconut milk some of the ginger butter and the remaining chilli sauce and cook till reduced and sticky 3-5 mins.

Serve with more coriander and some extra lime if you wish .

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Dee’s Leek & Onion sausage “vol au vent” style

14 Oct

Dee’s Leek & Onion sausage

in Puff Pastry with Mushroom sauce

“vol au vent” style

You will need

white sauce

30g vegan butter

30g flour

500ml dairy free milk

1 pinch of saffron (optional)

150g mushroom sliced

2-3 tablespoon oil

50ml white wine

100ml vegetable stock

2-3 cloves of garlic chopped

50ml soya cream (optional)

1 ready rolled puff pastry (check ingredients) the Jus-Roll is vegan but double check the brand you buy

1 pack of Dee’s Leek and Onion sausages

Method

Per-heat oven 180

In a pot heat the milk and add the saffron(saffron can also be added to the melting butter). In another pot melt butter and add flour and cook  for 2-3 mins on low heat. Keep stirring.

When milk is hot ladle a small amount of milk in to the flour/butter mix and incorporate well. Keep doing this until all the milk is gone, keep stirring.  Cook out the sauce on low for 3-4 mins or until thick.

Cut puff pastry with a circle cookie (scone) cutter and use a smaller cookie cutter to make an impression (see picture) on the top. When cooked this inner circle will be cut out to fill the centre.

Cook according to instructions on packet

Cook the sausage according to instructions. I baked mine with a little oil and salt

 In a heated frying pan add your oil then mushroom and brown on high 3-4 mins.

Add garlic and cook for 1 min, add white wine and stock and reduce by half.

Add white sauce and soya cream. Cook for 1-2 mins

When the puff pastry is done let cool and remover the inner circle leaving a hollow. Cut sausages into pieces and place a few pieces in each vol an vent, put some of the sauce over the sausages and serve warm to hot. Serve with brown rice and roasted asparagus as a dinner.

Tip

The vol-a- vents can be made in “mini” size too and are really handy  if you have a group of people over or you just want some finger food for a party, or celebration.

You can always make one large vol-au-vent for dinner and serve as main course too!

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