Oh pasta bake! The last week has been super busy so it’s nice to be back in the kitchen and not grabbing a random take away today. I made up a yummy tomato sauce with 2 tins of tomatoes, a … Continue reading
Shepherds pies were made for busy Monday’s! and breatheeee… The day is almost complete 😃 What’s not to love about spicy lentils and butterbeans topped with cheesy creamy mash. What you’ll need: 250g garden peas 400g lentils 250g butter beans … Continue reading
I must say the meals that aren’t planned are always the best. Fridge raid produced this mixed bag and it was mighty. -Pomegranate, basil, green onion and tomato salad -Cauliflower, pear and chilli salad with a satay dressing -Avocado tartare … Continue reading
Turmeric rice, broad beans and dill is an Iranian dish in its origin. Baghali polo by name. It’s a favourite of mine and below is my version of it with a lemony twist. Jasmine rice cooked through in stock, flavoured … Continue reading
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
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
Happy happy vegan new year to you all! I like to tell myself that the first meal of the year sets the bar for the year ahead and my good God this is a super start if I do say … Continue reading
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
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
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
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
Bank holiday brunch burrito bowls! I could have eaten 5 of these they are so good. For the bowl: Heat a tortilla in a pan Remove and drizzle with olive oil, Garlic and chilli powder. Place an oven proof bowl … Continue reading
It’s a spag bol sort of night! Comfort food at it’s best. I was thinking when I was eating this that if I was to invite everyone from the page for dinner (can you imagine how much fun that would … Continue reading
A mixed plate if ever there was one but I always listen to my cravings and dish up accordingly. A heart of colcannon awww Fennel with lemon and Parmesan Baked tofu in tomato sauce Pea, garlic and mint purée. For … Continue reading
Chicago style deep dish pizza. It speaks for itself. I followed my usual weekly cheats dough recipe but added lots and lots of butter 😳 eeekkk… So bad but it was just so crumbly and yum. 190g self raising 3.5g … Continue reading
A little in love with today’s rainbow salad! So tasty and ridiculously simple. Salad: Baby potatoes Tofu Mixed leaves Mixed nuts Cherry tomatoes Avocado Red cabbage Spinach garlic mayo: Soy milk Garlic Spinach Salt/pep Squeeze of lemon Chop and boil … Continue reading
Noodle heaven in less than 10 min. I love a lazy soupy noodle dish after a long day and this one is foolproof and simple. In a heated wok with oil pop the following: Knuckle of grated ginger 2 cloves … Continue reading
Pancakes bring me such joy! It was a toss up (pun intended) whether I would start savoury or sweet but it was difficult to resist my favourite… Creamy garlic mushrooms and leeks. I love pancakes and eat them all year … Continue reading
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
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
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
Three cheers for fabulous faux fish and chips! Us little vegans need not miss out on this deep fried tradition ha ha. Simple, not so healthy but oh so delicious plate. For the garlic mushypeas: I love garden peas so … Continue reading
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
Whats not to love about Pho? Broth, noodles, herbs, spices, yumminess! and vegan pho is the easiest pot of love you will ever make. No rules well ok a few but I’ve made this 100 different ways and it always tastes … Continue reading
Quick sunny salad to salute the lovely weather today. A trio of little toms, cannellini and green beans, toasted macadamia and sautéed shallots. Mmm… Chop and pop the tomatoes in the oven at 180 for 30 min. Drizzle with a little … Continue reading
Stuffed crust using Dee’s 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
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
Simply scrumptious sunny cous cous salad. 1 cup of cous cous 1 cup of butter beans 2 cups of garden peas 1 pomegranate 1 red chilli 1 garlic clove Creamy violife cheese Sunflower seeds In a mixing bowl pour one … Continue reading
Oh pizza thank you for being such a constant in my life you fill my Friday nights with doughy cheesy happiness. I’ve given up saying “new favourite pizza alert” but if I hadn’t given up saying it then I would … Continue reading
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
Stuffed peppers are in my top 3 lazy but delicious vegan dishes! No finesse required just pack in the filling and let the oven do all the hard the work. For the filling: Into a pan pop- 1 cup of … Continue reading
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 in Kinsale … Continue reading
Oh mac and cheese you sinfully beautiful dish. I won’t be regaling you with the nutritional benefits of this heavenly dish as they don’t exist but I can tell you I drooled the whole way through making it and in … Continue reading
Three words! Deep fried burrito…. Yummmm… I was trying to conjure up a cinqo de mayo inspired dish and remembered a food programme I saw on chimichangas. Firstly I loved the name and secondly well whats not to love. I … Continue reading
Light Spring salad with cannellini, mushroom, nut croquettes and a garlic tomato dipping sauce. Oh my! Salad: Mixed leaves and wild garlic Drizzle of olive oil and squeeze of lime Tomato sauce: Pierce a handful of cherry tomatoes and pop … Continue reading
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, 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
These are in my top three vegan meatballs variations for a few reasons.. They are delicious, healthy, can be eaten raw by excluding the breadcrumbs and tossed in a salad, fried off and eaten by themselves with a rich tomato … Continue reading
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
Who doesn’t lick their lips at the thought of a comforting dish of shepherds pie yumminess (veganized of course)The rain was pounding against the windows last night as I sat curled up in my pjs giggling with contentment as I … Continue reading
5 min Asian mix plate. Stuffed rice rolls drizzled with spinach pesto, mixed leaves and purple sprouts and a little bowl of sweet and spicy smoke tofu. Rice paper is just so delicate and lovely and perfect when you are … Continue reading
Delicious, lazy sharing plate of roasted and spiced chickpeas spiralized courgette, carrots and red cabbage in yesterdays pesto. It’s a real self service meal but tasty nonetheless.
1 bowl of chickpeas
Pop into a ziplock bag and pour in your favourite spices.
I added coriander, all spice, sumac and chilli flakes along with a pinch of salt.
Zip and shake shake shake.
Onto a lined tray at 180x for 15 min or so.
For the veg:
Spiralize a courgette, carrot and a piece of red cabbage
Bathe it in lots of pesto and add the yummy spiced chickpeas.
I just served this up in a salad bowl along with a chopping board of sauces and leaves.
DIY vegan style!
Tortillas work great too but I just love cabbage leaves and bok choi with this. So light and fresh.
I try as best I can to eat seasonal veg it’s seasonal for a reason and aside from tasting wonderful it just mirrors the feeling of whatever time of year it may be. Autumn for me always conjures up the … Continue reading
1 cup of each of the following
Scoop of coconut sugar
Splash of sweet chilli sauce
5 cans of water. (I just use the coconut milk tin to measure out)
Bring to boil
Cover, reduce and leave for an hour. (Overnight would be better but hunger called) Top up on spices etc as required.
I told you it was easy and super delicious.
Add more water and into the blender to turn it into a soup if you so wish.
I popped a scoop of spinach pesto from yesterday’s recipe on top along with a sprinkling of salted peanuts, chilli flakes and parsley.
Serve up with a nice chunk of bread and enjoy.
Tonight’s din dins couldn’t be easier or more delicious. God bless you jus rol pastry!
Defrost a roll of pastry
Spread with sweet chilli sauce
Top with 6 slices of Art of Zen Foods amazing Violife cheese slices. (Thanks art of zen for keeping me stocked up) Leave an inch or two at the sides and top to allow for excess bits popping out when you roll.
Top with coriander, crushed cashews, chilli flakes, parsley, chopped leeks, sprouts and red cabbage.
Get rolling! As tight as you can and then carefully cut into slices.
Pop onto a lined baking tray.
Into the oven at 200 for 15 to 20 min with 1 min under the grill at the end for extra browning.
For the dipping sauce:
Blend a handful of garden peas, garlic powder, salt/pepper and half of a large carton of soy yoghurt.
I’m calling this a sharing plate but let’s be honest that’s unlikely to happen. Vegan heaven
Soupy sort of evening! I do love my soups and it doesn’t get much more seasonal than mr. Pumpkin.
Prep the veg:
Peel, chop/slice a pumpkin, 2 potatoes, 2 or 3 small red onions, 2 cloves of garlic.
(Scoop out seeds from the pumpkin and set aside)
Pop all the veg into a heated and oiled pan and cook off for 5 min
Then into a pot and cover with veg stock until you cover the veg.
Half a can of coconut milk
Pinch of coconut sugar
A scoop of engevitas nutritional yeast flakes.
Boil, reduce and let simmer for up to an hour.
I used my hand blender to blitz into a delicious soup.
For the pumpkin seeds:
Seperate flesh from seeds
Pop the seeds into a pot of salted water. Boil, reduce, simmer for 15 min and drain.
Pop into ziplock bag and sprinkle in spice of choice
I used sumac. Smoked paprika is great too.
Onto a lined tray at 200c for 20 min along with a sprinkle of salt and olive oil.
To pretty up the soup:
I topped it with parsley, chilli flakes, the spinach pesto that is making an appearance all week and the toasted pumpkin seeds.
A big slice of chunky bread (or two) for extra dip-ability!
Winter I’m ready for you. Yum!
190g of self raising flour
1/2 a sachet of yeast
110 ml of water
1/2 tablespoon oil,
A pinch of salt and sugar
I added some garlic powder to this weeks batch.
Roll out dough and place burgers slices/sausages around the perimeter of the dough. I splashed a tiny bit of sweet chill along the fold too and sealed!
My yummy spinach pesto as the sauce base
Topped with beautiful mushrooms, cherry tomatoes and red onion from my organic republic veg box along with black olives and the one and only Art of Zen Foods Violife pizza cheese.
Into the oven at 180c for 20+ min with 2 min under the grill and a drizzle of olive oil.
Three slices in already! Tricker treater greeting is hungry work ha ha.
Quick and delicious pasta dish! My homemade ravioli plan went out the window when I spotted some leftover blackberry and beetroot tagliatelle in the press!
For the yummy sauce: (my favourite and so easy)
Into a blender pop –
A carton of soy cream
A handful of artichoke and sun dried tomatoes
(Set two or three of each aside to have whole in the dish)
A generous splash of wine which of course is optional but mmm mmm mmm….
2 cloves of garlic
A bunch of scallions
Season to you liking with salt/ pep and a little lemon juice.
For the pasta:
Boil a pot of water, add pasta pinch of salt and splash of oil and leave for 5-8 min.
Drain and add pasta to your yummy sauce along with half a block of grated violife mozzarella cheese.
Pop back on a medium heat until the cheese melts and the sauce is to your liking.
I topped it with some leaves, parsley and milled spicy pumpkin seeds (the seeds from the other night ground down, great for sprinkles)
Veg on the side:
I steamed some of the delicious sprouting broccoli I picked up yesterday in kinsale and then topped it off with chilli flakes, salt, lemon juice and grated rind.
Yay for quick and easy dishes!
A lasagne of sorts tonight. Colourful, nutritious and perfect raw or cooked. I opted for a baked version tonight as there was an ol’ Autumnal nip in the air.
I thinly sliced a huge courgette (took photo then deleted it by accident boo) with my mandolin and used it as the pasta sheets.
I had left over Asian slaw from the other day that was perfect for using up (shredded red and white cabbage, green onions, carrots, mangetout) with sliced mushrooms and broccoli.
For the sauces:
The pretty green mix consists of peas, a splash of soy cream, clove of garlic and salt/pepper blended
The cheese mix is just as easy and delicious! Half a block of tofu, a quarter block of art of zen violife pizza cheese, garlic, nutmeg,
Cinnamon, splash of olive oil and salt/pepper blended.
Now the fun bit! Get layering….. Anything works with this recipes so don’t feel you have to stick to my choices. It’s great for using up leftovers too. I added some mixed herbs and chilli flakes too.
For the top layer use the rest of the violife cheese to grate over the top then into the oven at 180 for 35 min. Mmmm…
I served it up with a salad of mixed leaves, chickpeas, sugar snap peas, chilli flakes, lime zest and juice, olive oil, salt and pep.
Night night everyone! Sleep well
Beluga lentil cake with blackberry/beetroot tagliatelle, beet leaves and coconut sweet chilli sauce may sound super fancy and a tad complicated but I promise as with most of my dishes its quick and easy and pretty as a little vegan picture.
For the lentil cake:
Boil and drain beluga lentils and broccoli.
Blend with dillisk, salt, onion, pumpkin seeds mixed herbs and anything else that takes your fancy. I also added some ground flax seed and water to help it bind. Scoop into metal rings and onto a lined tray.
Bake in the oven for 15 to 20 min at 200c.
For the pasta:
Boil water, add a pinch of salt and drizzle of olive oil and pop in the blackberry and beetroot tagliatelle (15 min.) I normally try to make my own pasta but this was just too inviting at the market and was packaged up their in front of me. Scrumptious.
For the sauce:
Into a wok add a tin of coconut milk, grated ginger, squeeze of balsamic reduction, puréed garlic, generous glug of sweet chilli, agave syrup and a squeeze of lemon. I’m all about flavouring to your liking with these sort of sauces.
For the beet leaves:
Sauté in a little garlic and oil. Simple… They smell a little like rhubarb and are loaded with goodness. Great in salads too.
Time to eat! Yum