Tag Archives: vegan food

Dee’s Spicy vegan Bean Burgers with Miso Peanut Butter Sauce and Stir Fried Veggies.

29 Aug

I was shopping the other day and spotted some really nice oyster and shitake mushrooms. I was craving a tasty miso stir fry, so I bought a few extra bits and hey presto, this little gem was created!

You will need:
1 Pack of Dee’s spicy bean burgers
For the sauce:
3-4 tablespoons of peanut butter
1 tbsp of miso paste
1 tsp chilli paste
2 cloves of garlic, chopped
1 inch of ginger, chopped
1 handful of fresh coriander, chopped
Coconut oil /olive oil
300-400g of green veggies, sliced (such as – pak choi, spring onion, sugar snaps)
100-150g of mixed mushrooms, sliced
Optional (toasted sesame seeds)

Method
First make the miso sauce. In a bowl add the miso paste, chilli paste, ginger, garlic, coriander, peanut butter and fresh coriander. Add in a little water if it’s too thick, or even some coconut milk if you prefer. Then leave it aside until needed.
Cook the burgers as per the pack instructions and add a few spoons of the miso sauce on top and let them sit for two minutes off the heat. Cut them into large pieces and leave aside until assembly.
In a big wok cook, off your mushrooms and veggies until they’ve browned. Do this in small batches or even each item separately so you don’t overcrowd the pan. Add a few tablespoons of your sauce and cook for one minute more.
Place the pieces of burger on top of the veggies and serve with some salad or a portion of stir fried rice or noodles.
Enjoy, Eoin!

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Vegan Pearl Barley Risotto with Dee’s vegan sausages. Yum!

14 Aug

Pearl Barley Risotto with Roasted Butternut Squash and Dee’s Leek and Onion Sausages.

I got the idea for this recipe after had a delicious spelt and butternut squash risotto in Dublin last year. It was wonderfully filling, yet slightly sweet. I added a touch of rocket to give it a pepper bite to cut through the sweetness and a little pinch of basil for a classic taste.

You will need:
1-2 packs of Dee’s Leek and Onion Sausages
2 tbs olive oil
1 small onion, diced
300g pearl barley
1 litre of veg stock
2 garlic cloves, chopped
10g Basil
1 small butternut squash, (cut into cubes and tossed in some oil and fresh herbs such as, thyme, rosemary and garlic.)
25-45g rocket

Method:
Preheat the oven to 190° C and roast the butternut squash with the herbs, garlic and oil for about 10-15 minutes, until browned.
In a pot, heat the olive oil, add in the diced onion and sauté until lightly browned. Next add in the barley and cook for 2-3 minutes. Add the garlic and cook 1 minute more. Pour in the stock and bring to the boil and let it simmer gently for 20-25 minutes until the water is gone and the barley is sticky.
Take the pot off the heat and mix in the chopped Basil (reserve some to garnish) and let sit for 2-3 minutes, then add in the rocket and stir.
When the butternut squash is done, leave aside and cook the sausages according to packet instructions (I baked them in the oven.)
Place a portion of the barley risotto in a bowl and scatter over some of the butternut squash and basil leaves on top. Place the sausages and give it a final drizzle of olive oil to finish.

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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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Veggie Chilli Stuffed Baked Potatoes with Dee’s Vegan Sausages and Avocado Mash

20 Jan

It was so cold the other night, I had to make something really comforting for dinner. Stuffed baked potatoes are not only filling and delicious, but super simple and cheap to make.

You will need:
1 pack of Dee’s Vegan Sausages (cut into pieces)
1 x 30g pack of chilli or smokey seasoning
1kg of large potatoes

For the veggie chilli –
2 onions, diced
1 pepper, any colour diced
Half a courgette, diced
½ pack mushrooms, diced
4 large tomatoes, diced
200g sieved tomatoes
3 cloves garlic
Salt / pepper
Oil
5mls chipotle hot sauce
50mls BBQ sauce

For the avocado mash –
1-2 avocados
1 lemon, juiced
Salt /pepper

Method:
Heat the oven to 180c and cook the potatoes for 30 minutes until the centre is cooked (you may wrap them in tinfoil if you wish.)

Heat some oil in a large frying pan and cook your veggies on high to brown them.

Next, add the tomatoes and garlic, and two thirds of the chili seasoning and cook for 3-5 minutes. Add in the sieved tomatoes next, followed by the BBQ sauce and hot sauce to taste.

Add salt and pepper if needed and cook for a further 10 minutes.

Meanwhile, in a small frying pan cook the Dee’s Sausages with a little oil for about 4-5 minutes on a low to medium heat. Add the rest of the chilli seasoning and then place in the oven for 5 minutes.

While it’s in the oven, make the avocado mash, by placing the avocado, lemon and some salt in a bowl and mash with a fork or potato masher until it’s just braking up the flesh, but do leave it a bit lumpy.

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Vegan Eggnog. Quick and Delicious.

4 Dec
Vegan egg nog

Vegan egg nog

Eggnog is a lightly spiced custard drink, generally enjoyed cold at Christmas time in the USA and Canada. It’s deliciously festive, so I decided to try a vegan version this year!

You will need:
200g cashew nuts
1 lit dairy free milk (such as coconut)
200g white sugar
1 tsp of arrowroot
2 tbsp nutmeg
1 tbsp cinnamon
2-3 tbsp rum extract
1 tsp vanilla

Method:

In a pot add the milk, cashews, arrowroot and sugar and allow to cook for 15 minutes until the nuts are soft. Then set aside and allow to cool.

Place the mix in a blender and blend until fine and smooth. Strain through a strainer or cheese cloth to remove any extra bits.

Add in the remaining ingredients and stir, then place in fridge and store for 2-3 days depending on which dairy free milk you used.

Serve in a chilled glass with some fresh nutmeg on top

Top Tips

If you want a nut free version, instead of cashews use silken tofu (a kind of soft tofu for baking) 1 x 340g of tofu per 200g cashews.

You can use any dairy free milk you wish, I used coconut.

Don’t use brown sugar as it changes the taste and the colour will look off.

Don’t roast the nuts as this also changes the taste and colour. (That is why my version, pictured below looks darker!)

You many also add real rum, brandy or whiskey, if you want a more grown up version. I find brandy tastes best. 1 shot for each teaspoon of essence.

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Homemade vegan Sauerkraut.

29 Oct

I have been a bit obsessed with raw fermentation and food full of good bacteria lately and sauerkraut is one of the simplest to make!

You will need
1 head of white (Dutch) cabbage
1 tsp of Himalayan sea salt or very coarse sea salt

Method

Cut your cabbage into 4 using a food processor or with a mandolin slice the cabbage as thin as possible.

Place in a large dish, add the salt and begin to massage and crush the cabbage with your hands like you are squeezing all the juice out. Do this for about 5-7 minutes.

This breaks down the cell wall and releases the juice and helps with the fermenting process.

Let the cabbage sit for 30 minutes.

Then place the cabbage in a jar placing a smaller lid on top and then a weight on top of the lid. Keep the cabbage covered by the liquid or else it will cause mould and spoil the batch.

Cover with a towel or cheese cloth to keep any bugs or dirt from finding their way in.

You can leave it to ferment for 3-5 days and up to 2 weeks. Taste every few days until it reaches just the right tang for your taste buds! Store in a warm dry place. Till it right for you .

Once ready refrigerator and keep for 2-3 months

You can also use red cabbage as an alternative.

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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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