Tag Archives: Vegan

Tempeh spaghetti Bolognese

21 Sep

Inspiration : Since I stopped eating eat meet I have really been missing “spaghetti bolognese” so here is my twist on it #vegan

dees vegan blog

200g of tempeh (chopped or crumbled)
Some Oil
2 Tins of diced canned tomatoes
1 onion diced
2 cloves of garlic chopped
2-3 tablespoon of tomato purée
1 price of frozen spinach (30-40g)
10g of Basil chopped
1 stock cube
Seasoning
1-2 mixed herbs I
Spaghetti (as much as you want to cook) approx 80g dried pasta per person is recommended.

Method
Bring some water to the boil add some salt. Add spaghetti and cook according to instructions.

In a pot add some oil and cook onion until brown, add tempeh and cook for 2 mins.
Add tomato purée and cook for 2 mins, add the tins of diced tomatoes, spinach, mixed herbs and stock cube cook for 10min in med-low, when finish cooking add chopped Basil

When pasta is made strain and place in a bowl. Put the Tempeh Bolognese sauce on top, serve with some garlic bread and whole leaves of Basil

Tip
Use a food process on the pulse setting to cut the tempeh.

You can also use some nutritional yeast to give it a cheese flavour

– Eoin

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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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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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Dee’s Spicy Bean Burger Mini Sliders for National Burger Day. Yum!

27 Aug Close up of Dee's Mini Spicy Bean Sliders

1 pack of Dee’s Organic Spicy Bean Burgers
1(6) pack of mini slider buns

Topping
Sauces
BBQ sauce
Sweet chilli sauce
Red pepper and chilli relish
Sliced tomato
Lettuce/spinach
Onion
Avocado
Spring onion

Method
Cook Dee’s burgers according to instruction. I cooked mine in a frying pan and finished them in the oven.
When cooked I cut each one in 4.
You can assemble then how you wish but this is what I did:- (picture)

1) BBQ sauce, tomato and spinach
2) Red pepper and chili relish with blackened avocado.
3) Sweet chilli with spring onions

To fry the avocado. Heat a frying pan (no oil) on high, and put big slices or wedges on the pan and blacken slightly on both sides and season with a little salt.

Tip
If you can’t find mini slider (mini hamburger buns) you can always just cut buns to size or uses small bread rolls.

Other flavours/topping
– mushroom and onion
– vegan cheese burger
– Mexican salsa burger
– Batter ones etc

These are great for dinner specially if you have small kids. They can “build” their own tasty burger and it’s healthy too!

These sliders are also great as appetisers, finger food at a party or a snack for lunch.
You can make they as simple or as fancy as you wish.

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Violet Queen’ Superfood Vegan Salad

24 Aug

‘Violet Queen’ Superfood Salad in Apple Cider Vinegar and Maple Dressing, Served with Dee’s Spicy Bean Burger’s.

Violet queen’ aka purple cauliflower, is a stunningly vibrant ingredient and perfect in this tasty superfood salad, made with a delicious mild sweet dressing.

You will need:
¼ purple cauliflower
1 bulb of fennel
90g broccoli
1-2 packs of Dee’s Spicy Bean Burger’s
Horseradish sauce (1 tsp per burger)
Salt/pepper
Oil to cook with
For the dressing –
2 tbsp Apple cider vinegar
2 tbsp maple syrup
2 tbsp olive oil
Pinch of sea salt
Some pepper

Method:
Thinly slice all the vegetables to the same thickness.
Mix all the dressing ingredients in a bowl and pour some over the vegetables with a dash of salt and pepper and leave aside for a few minutes.
Cook the burgers in a hot pan with some oil. Spread a little horseradish on the burger add a pinch of salt and pepper cook on both sides, as per packet instructions.
Serve with the crunchy salad and enjoy!
A superb healthy gluten free lunch or snack.

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Vegan Chickpea Flour Pancake stuffed with Dee’s Quinoa Pot hot Mexican Peppers

17 Aug

Chickpea Flour pancake stuffed with Dee’s Quinoa Pot with Mexican Peppers

serve with sauce and salad

serve with sauce and salad

You will need

1 Dee’s Quinoa Pot with Mexican Peppers
200g gram flour/chickpea flour
250ml cold water
Coconut oil / vegetable oil
Chilli flakes
Fresh mint (chopped)
100g Soya yogurt
5ml vinegar
25g diced cucumber
Salt/pepper

Method

Blend gram flour, water,chilli and half of the mint until smooth like a pancake batter add a little salt to taste.

Heat a small pancake with a little oil and put enough batter on the pan to make a thin layer on the bottom cook until light brown, turn and repeat until all the batter is used up

Sauce

Add the vinegar, the rest of the mint and cucumber and mix well. This should be runny. Add a little water if needed

Heat hot pot according to instruction

Divide between the pancakes, roll see picture. Drizzle some sauce on top and service with a side salad

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Raw Rainbow Ribbon Salad with a Maple, Thyme and Grapefruit Dressing

13 Aug

Bursting with colour and flavour, this is the ideal summer salad to impress your friends with! Fresh and tasty, this raw summer salad is also a cinch to make. Enjoy, Eoin!

You will need:
2 figs, cut into quarters
3-4 grape tomatoes cut (optional)
2 passion fruit
7g of Thyme leaves
Salt

For the dressing –
½ grapefruit, juiced
30mls maple syrup
30mls oil

For the veggies –
4-5 asparagus ribbons
1 carrot ribbon
1 courgette ribbon
1 Beetroot, thinly sliced

Method:
Using a veggie peeler or mandolin slicer, make your veggie ribbons as per the ingredients.

Leave aside and start on the dressing.

Using a whisk, mix the maple syrup and the grapefruit juice, slowly add the oil and one of the passion fruit seeds/flesh. Then add the thyme and salt to taste.

Mix all the veggie ribbons, minus the beetroot, with some of the dressing.

Place on a plate and then add the beetroot, figs and tomatoes around the plate. (see pic)

Add a little more dressing and add some of the passion fruit seeds on top for a garnish

Enjoy!

 

 

 

 

  
  

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