Pistachio breaded tofu with an avocado and coconut sauce

Baked tofu in a pistachio breading, creamy avocado and coconut sauce and a sprinkle of pomegranate. Slice your tofu to your liking and set up your breading section. As a liquid egg replacer there are a number of options here. … Continue reading

Spicy red cabbage with goji berries and hazelnuts

Christmas or not I love a good red cabbage and this is by far my favourite combo. The colours, the flavours and the sneaky shortcuts without losing the taste. Take half a red cabbage finely chopped, 3 scallion, 4 beets … Continue reading

Sunday dinner seitan roll up

Not sure what you’d call this concoction. Dinner rolled up maybe ha ha? Whatever it is anyway it’s yummy and makes for a great sharing dish. Defrost a roll of jus’rol pastry. A lifesaver for those “I don’t fancy cooking … Continue reading

Savoury spelt pancakes with a creamy mushroom stuffing

There’s something so comforting about pancakes and with a batter that take two minutes it’s all the better. I always use this recipe (equal measure flour and plant milk) and just switch it up with vanilla, agave etc if I’m … Continue reading

The most decadent vegan mash and gravy in town

Now I love my mash. Love, love, love my mash. I would pick it over dessert any day. It’s true A few weeks ago I read an article discussing how to make the perfect mash and my oh my were they spot on. So here it is veganized (not a real word) Please note that this is indulgent as hell, laden with calories and isn’t your budget potato dish however life is short so eat the pricey mash I say.

For the mash:

Peel and cube potatoes. The smaller the better. I used three large potatoes for

this dish.

Into a pot and cover with tinned

coconut milk and unsweetened almond milk. Yes you read right ūüėā. You can use all coconut milk here too if you want to go all out.

Bring to the boil, reduce to a simmer and leave to cook through.

Once cooked through get mashing.

No draining required just use the existing liquid.

Season with salt/pep, herbs of choice (I used rosemary and thyme here and I grated optional shavings galore of violife vegan parmesan.)

The best you’ll ever make! For an extra bit of boldness add a pour of melted

vegan spread. Eek!

For the mushrooms:

Marinade your portobello mushrooms in a mix of soy sauce, garlic, thyme, sweet chilli sauce, garlic and lemon juice.

Remove from the marinade and into the oven at 200c for approx 30 min. Every 10 min or so add a little more of the leftover marinade to the mushroom and flip at intervals.

Remove and slice or leave whole.

I added a little boiling water to the remains of the sticky marinade in the oven dish to make a gravy but this is optional. I poured this into a pan and heated through adding a little cornflour to thicken. A spoonful of mustard for a nice complimentary kick and a shake of ballyhoura mushrooms porcini dust to bring out the mushroom vibes. It makes for a fab gravy.

Serve up whatever way suits you best.

I made smaller portions for this dish as it’s just the two of us so the quantities above would make enough for a generous dish for two with some leftover gravy.

‚̧ԳŹ

Louise

Spicy vegan sausage rolls with black bean hummus

These look sort of fancy but are absolutely the opposite. Super quick sausage rolls with black bean hummus. I grilled four of Dees delicious gluten free vegan sausages and then grabbed two tortillas which I halved and spread a little … Continue reading

Mushroom stroganoff

When a salad just won’t cut it but you’ve got that almost Friday feeling and want something quick and comforting it’s mushroom stroganoff aaaalll the way. What you’ll need: Mushrooms Garlic Red onion Cornstarch Veg stock Tinned coconut milk Tarragon … Continue reading

The mighty mung bean one pot wonder

Best cure for blue Monday!? Wild weather beach walks to clear out the cobwebs and a giant sharing pot of mung bean, cannellini and potato coconut curry. Yummmmm…. This was a real… “What have I got leftover that would feel … Continue reading

Cauliflower, kale and coconut rice with marinated tofu and pineapple pieces

Everyone needs this dish in their lives. No seriously… Its sooo good. Cauliflower, kale and coconut rice topped with tofu and pineapple marinated in brown rice syrup, soy sauce and Rebel Chillis green chilli, lemongrass and ginger. For the rice: … Continue reading

Messy burrito alert! Cheesy tofu, seitan and mushroom scramble with pesto, cream and garlic tomato sauce.

I was edging towards a take away this evening but just managed to steer myself to the kitchen and gather up odd and ends for a super messy burrito. The perfect rainy day fix. Burrito filling: I mashed a handful … Continue reading

Sausage and bean casserole with a spicy kick

Hearty comfort food at its most delectable! Who doesn’t love simple, tasty recipes with just a handful of ingredients. I was too busy digging into this one pot wonder to take many pics but I see that as a positive … Continue reading

Sweet potato and split green pea veg balls in a spicy tomato sauce with cheesy courgette chips.

There isn’t much that can beat a hearty bowl of (non meat) meat balls (sweet potato, mushroom, mixed seeds and split green peas) in a spicy tomato sauce topped with cheesy courgette matchstick chips. For the meat balls: I have … Continue reading

Sundried tomato and tofu curry (ish) one pot wonder with garlic and almond wild rice. Yum!

If you’re feeling lazy and have sweet chilli sauce and a tin of coconut milk there is always a scrumptious cheats dish just minutes away. ¬† Sundried tomato, spinach, tofu and chickpea sort of curry ish dish with a garlic, … Continue reading

Wasabi spinach pesto with romanesco broccoli and mixed nut spaghetti.

One delicious and seriously more-ish lunch dish. Wasabi spinach pesto with romanesco broccoli, mixed nuts and gluten free spaghetti. Snip off your little broccoli trees and into a pot of water. Bring to the boil and then simmer until tender … Continue reading

Beet, kohlrabi, grapefruit and pomegranate salad with a basil and pecan pesto

Oh sunny salads how I love you! This delicious combo is just bursting¬†with flavour and as fresh as fresh can be. 1 cooked beetroot sliced thinly with a mandolin. 1 kohl rabi peeled and put through the spiralizer. If you’re … Continue reading

Poutine you devilish dish you…. Happy Canada day!!!!

If you’re on a diet of any description look away now…. Noooowww… It’s definitely the least aesthetically pleasing dish ive ever posted but man is it yummy. (In the deep fried cheesy sort of way.) I couldn’t let Canada day … Continue reading

Quesadillas filled with spinach, butter beans and avocado with a wasabi cream dressing

Super quick¬†lunch time quesadillas filled with spinach, butter beans, avocado and yummy violife dairy free pizza cheese from Art of Zen Foods topped with cherry tomatoes, avocado, red onion¬†and a wasabi cream dressing. Heat frying pan and drizzle with olive … Continue reading

Wild garlic and beet pizza with a broad bean and pea pate. This one makes me smile!

Stuffed crust using Dee’s‚Äč spicy bean burgers with wild garlic pesto, broad bean and pea pate, beets, violife creamy and a milled dillisk. Yes! yes! yes! ¬† Same dough as every week- 190g self raising flour 3.5g dried yeast 110ml … Continue reading

Stuffed bean curd crepes, spicy coriander and pickled radish with lime infused lotus seeds

Asian inspired vegan yumminess. This took no less than 15 min to make and I think I’ve found a new favourite snack! Lotus seeds where have you been all my life…Bean curd crepes stuffed with mixed veg, coriander chilli and … Continue reading

Asparagus and broad bean pizza with spinach pesto

Asparagus and broad beans aren’t most definitely not the first veg that spring to mind when planning a delicious pizza but trust me on this they are a fab combo. I used wholemeal flour this week for the base: (pretending … Continue reading

Ballyhoura mushrooms in a coconut and saffron sauce. Sublime!

A lovely comforting late lunch of roasted buckwheat and Ballyhoura mushrooms in a coconut saffron sauce with a side of mixed leaves, Brazil nuts and this amazing coconut and coriander reduction I picked up at the Olive Factory‚Äč in Kinsale … Continue reading

Creamy leek and mushroom calzone. Yes a million times over.

Creamy leek and mushroom calzone. Enough said. Simply delicious. Same cheats dough as every week: 190g self raising flour 3.5g yeast 100ml ¬†of water Pinch of salt Splash of olive oil Combine dry then wet ingredients kneed, Roll and fill … Continue reading

Jerusalem artichoke and black garlic ravioli with a cashew spinach pesto

Jerusalem artichoke, black garlic and violife creamy filled ravioli with a cashew and spinach pesto. You can’t beat fresh pasta! And it’s so flippin simple! Now before you get deterred by the ingredients above I was just experimenting with what … Continue reading

Cheeseeeeeyy penne balls from leftover pasta. Waste not want not and all that.

And the leftovers train keeps choo choo-ing along. This time it’s the turn of penne! There was a bowl of penne pasta with a spicy tomato sauce sitting happily in the fridge so rather than reheat it for a repeat … Continue reading