Tag Archives: summer

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

Method:
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 🙂

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Vegan Basil, Lime and Mango Fruit Sherbet. Delicious!

1 Aug

This is the ideal recipe for summer eating. Sweet, refreshing and so easy to make it has a really nice zing to it too!

You will need:
300g frozen diced mango
2 ripe frozen diced bananas
200ml mango smoothie /orange juice
2 limes juiced + zest of 1
20g basil
Waffle cones

Method:
Place all the ingredients, minus the cones, into a blender and blend on low, increasing to high, until you’re left with smoothie consistency.

Place in a Tupperware container or old ice-cream tub and place in the freezer until set.

Using an ice-cream scoop to make the waffle cones or place 2-3 scoops in a bowl and top with fresh summer fruit

Enjoy, Eoin.

basil, lime and mango, sherbet

reflection:)

BBQ Veggies

15 Jul

This recipe is so quick and easy, plus it will help you reach your 5-a- day in a flash!

You will need:
1 pack baby asparagus
200g mushrooms, cut in quarters
Any other vegetables of your choice for example –
Green beans,Baby peppers,Baby corn, Onions, Courgettes

Coconut oil / olive oil
Sea salt
Pepper

Method:
In a large bowl, place the veggies and melted coconut oil and coat well. Sprinkle over some salt and pepper.
When your BBQ is ready, place the veggies on and cook for about 3-4 minutes, turning them often so they don’t burn.
Allow to cool and enjoy!
P.S – Cooking veggies this way will make you eat so much, so I would recommend you make extra!
Enjoy, Eoin

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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
Salt
Pepper
1-2 tsp coconut oil or olive oil
1-3 tsp chipotle hot sauce
One large sheet of tin foil

Method:
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.

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Pickled Spiral Courgette Salad.

2 Jul

I wanted something light and crunchy that could be used in a fresh salad or on top of a burger and so this quick and easy little garnish was born! Perfect for BBQ time.

You will need:
1-2 courgettes
Himalayan sea salt
1-2 tbsp cold pressed olive oil
3-4 tbsp of apple cider vinegar
A spiralizer

Method:
Top and tail the courgettes, place in the spiralizer and process.
Place the ‘spiralized’ courgettes in a large bowl, add in all the other ingredients and let it sit for 10-15 minutes in the fridge
Perfect as part of a fresh summer salad but also delicious on something like Dee’s Ketchup Glazed BBQ Omega Burgers.
It will keep for 24 hours in the fridge.
Enjoy, Eoin.

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Dee’s Ketchup Glazed BBQ Omega Burgers

30 Jun

This is a great quick way to jazz up your summer burgers if you don’t have time to make a full barbeque sauce.

What you will need:
1 pack of Dee’s Omega Burgers
50-75 mls ketchup
Pepper and salt
2 burger buns, toasted
1 tsp of oil

Method:
Mix the oil, ketchup and a little salt and pepper in a small bowl.
Use a small pastry brush to coat the burgers with the glaze.
Place them on the BBQ and cook for about 2-3 minutes on each side, brushing them with the glaze each time you turn them.
Toast the burger buns and serve with your favourite toppings.
Enjoy, Eoin.

Top Tips:
The oil in the glaze will help to stop the burger sticking to the BBQ.
You could also use a brown sauce glaze if you wish! Simply replace the ketchup with brown sauce, but do check the label, as some brands do contain fish.

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Zesty BBQ Corn on the Cob

26 Jun

It’s summer and with all the fabulous weather we’ve been having it’s great to be able to get some vegan dishes on the BBQ too! Zesty and delicious, this is a tasty summer eat!

You will need:
2 x corn on the cob
1-2 tsp coconut oil
Fresh oregano leaves
Salt/pepper
Fresh ginger, thinly sliced into strips
1 lemon, sliced
Tinfoil

Method
Rip off two sheets of tinfoil big enough to wrap up the corn.
Place a slice of lemon, some thin strips of ginger and some of the oregano on the corn.
Season with salt and pepper and a teaspoon of coconut oil.
Wrap them up in the tinfoil and BBQ for about 10-15 minutes.
Then remove from the tinfoil and brown a little on the BBQ to give it a nice finish (see pic).
Serve and enjoy!

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