Tag Archives: irish

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

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 🙂






Irish Rhubarb and Custard Vegan Crumble Muffins

2 Apr

I adore rhubarb, it reminds me of summers spent with my auntie and delicious bowls of rice pudding with rhubarb and custard. It was heaven! These yummy muffins are the perfect way to enjoy rhubarb and are a super spring time treat. Enjoy, Eoin.

Time: prep 20 minutes /cooking 25 minutes
Serves 10-12

You will need:
1 bunch of rhubarb, cut
50g sugar
1 pint of custard

For the muffins –
175g caster sugar
125g vegan butter
100g plain flour + 75g brown flour
100ml soya milk
3 tsp of egg replacer
1 tsp baking powder
½ tsp salt
2 tsp of vanilla paste

Crumble topping –
50g vegan butter
50g sugar
100g flour

Preheat the oven 180c.
Start by making the muffin batter. In a bowl, add the sugar and vegan butter and beat using a mixer on high until all the sugar is dissolved (don’t forget to scrape the sides!) Add in the vanilla paste.
In a small bowl, add the soya milk and egg replacer and add this to the butter/sugar mixture and beat for 1 minute.
Place the rest of the dry ingredients into a larger bowl and using a whisk, mix all the ingredients making sure to remove any lumps.
Next, turn your mixer on low and add the dry mix in 3 stages into the wet mixture and combine thoroughly, making sure to scrape down the sides between each stage.
It should be a cake batter consistency, but not overly runny, add more soya (50-75ml) milk if needed.
You can make the batter in advance and then use it when you’re ready to bake.

To make the crumble, place all the ingredients into a bowl and rub together until it resembles breadcrumbs.

Next start on the custard. Follow the instructions on the pack. I used Bird’s custard with soya milk and a teaspoon of vanilla paste.
Next place the cut rhubarb into a bowl and sprinkle on 25g of sugar and let it sit for 10 minutes. This helps to bring out some of the juices.
In a pan, add a tablespoon of coconut oil or vegan butter and have it on a medium heat. Chuck in the rhubarb and allow it to caramelise for about 3-5 minutes. Then add in the last of the sugar (25g) and cook for a further minute. Then leave to cool.
Add the cooled rhubarb to the muffin mix and gently combine.
Line your muffin tin with paper cases and add a little custard to the bottom of each case.

Place 1 large heaped tablespoon to each case, which should make 10-12. Next add in the batter.

Place custard in a squeeze bottle or a piping bag and place a small amount in the centre of each muffin.
Add some of the crumble to the top and bake for 15-25 minutes. Give them a quick check after 15 minutes.
Allow to cool and enjoy!



St. Patrick’s Day Green Mint Vegan Cupcakes with Chocolate Mint Frosting

16 Mar

A really yummy and healthy alternative to the usual cupcake, these are ideal if you’re off junk for lent, but still want a bit of a treat!

You will need:

For the cupcakes –

250ml soya milk

1 tsp vinegar

1 tsp bread soda

1 tsp baking powder

150g flour

75g apple sauce

150g coconut sugar

1 tsp peppermint essence

35g raw cocoa, powdered

½  tsp salt

2 tbsp of wheatgrass, powdered

For the frosting –

100g vegan butter

100g coconut sugar (powdered)

15g raw cocoa, powdered

1 tsp peppermint essence

For the topping –

Green sugar

Chopped pistachios


Preheat oven to 180c.

Add the vinegar to the soy milk and let it sit for 20 minutes.

Mix and sieve all the dry ingredients into a bowl, except for the coconut sugar.

Add the peppermint essence, apple sauce, soya milk and coconut sugar to a blender. Add in the dry ingredients and blend.

Then place the batter into a muffin tin (use cake liners if you wish.) Just give them a quick spray with some oil to reduce sticking.

Place in the oven and cook for 20-25 minutes, then allow to cool.

Using a coffee grinder or blender, blend the coconut sugar into a powder as it’s easier to use.

Place the butter and coconut sugar into a mixing bowl and beat on high until light and fluffy (appx 5 minutes.)  Then add the mint and cocoa powder and mix for a further minute.

Place into a piping bag and pipe onto the cooled cupcakes. Sprinkle with green sugar and some pistachios.

Eat and enjoy 🙂

Vegan Irish Soda Bread 

16 Mar Vegan soda bread

Soda bread is one of those wonderful childhood memories most of us have. My two grannies would always have freshly baked soda bread with lashings of butter and jam. This vegan soda bread recipe is in honour of them.  It’s also perfect to make for St. Patrick’s Day! – Enjoy, Eoin!

You will need:

450g white flour

400ml soya milk

75g dried fruit, raisins or cranberries

1 tbsp vinegar

1 ½  tsp bread soda

1 ½  tsp salt


In a jug, add your soy milk and vinegar. This will make “buttermilk”. Let it sit for a least 20 minutes, or if you can leave it overnight.

Preheat over to 200c.

In a large bowl, add the flour, salt and bread soda and mix thoroughly. Make a well in the centre and add the buttermilk and to form a moist dough, then add the dried fruit.

On a floured surface, lightly knead the dough to form a flat ball

Dust on top with a little flour and make the traditional X shape with a knife.

Place in the preheated oven for 15 minutes.

Then turn down the temperature to 180c for a further 25 minutes until the bread has a hollow sound when tapped on the bottom.

Cool and slice.

Best served warm with vegan butter and jam!

Gluten Free Rhubarb, Apple and Strawberry Crumble

9 Oct

It’s the last of the rhubarb season and so I decided to make a yummy crumble using both rhubarb and apples from my aunt’s garden. It’s also the end of the Irish Strawberry season so I decided to add a few of those in as well. Delicious!

You will need:

2 stalks of rhubarb
1-2 two sour apples
200g strawberries
60-100g sugar
1 tsp of vanilla extract

For the topping-
100g GF flour
80g coconut oil or 100g dairy free butter
80g brown sugar
1 tbsp vanilla extract.
50g flaked almonds

Preheat your oven 180° C.
First start on the topping. In a bowl place the flour, oil/butter, sugar, vanilla and mix to a soft bread crumb like texture, add the almonds and mix, then leave to the side.

Peel and slice the apples, dice the rhubarb, and cut the strawberries into quarters. Place in a bowl and mix with the sugar and vanilla.

Place the fruit mixture in an oven proof dish, sprinkle on the crumble topping and bake until golden brown and the fruit is soft, around 25-30 minutes.

When cooked allow to cool and serve with some vegan Ice Cream or yoghurt ! Yummy!







Vegan Roasted Spring Onions and Peppers with a Chipotle Kick.

11 Jul

This simple recipe is the perfect partner to Dee’s Vegan BBQ Hot Dogs with Chipotle Marinade. It’s also really tasty in a warm BBQ salad.

You will need:
½ – 1 whole pepper or a mix of each colour, diced
4-5 spring onions, chopped
1-2 tsp coconut oil or olive oil
1-3 tsp chipotle hot sauce
One large sheet of tin foil

On the large sheet of tinfoil place the onion and peppers with some seasoning, the oil and the hot sauce.
Fold the tinfoil over the onion and peppers. Press and fold all the sides like you are making a paper fan. You should end up with a parcel that is sealed on all sides (see pic).
Place the foil parcel on the BBQ and cook for 7-10 minutes until all the veggies are soft. Make sure to turn every 2-3 minutes, so as not to burn.
Allow to cool for 3-5 minutes, then open the pouch and enjoy!
Goes particularly well with Dee’s vegan “hot dogs” with chipotle marinade.







Vegan “shamrock” shake

15 Mar

As ye all know , St. Patrick’s day is just around the corner here’s my “shamrock shake ” Eoin

Vegan “shamrock” shake

25g of mint leaves (or 1 teaspoon of mint essence)
1 huge handful of baby spinach
150g vegan Icecream (swish glaze )
150ml soya milk (dairy free milk)
1/2 frozen banana (optional)

Place all the ingredients in a blender and blend till really smooth . Add a little more soya milk if the shake is to thick

Top with some dairy free whipped cream for a extra special treat

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