Epic open burrito station for brunch today. No recipe really just oodles of rainbow veg hanging out together. Tortillas topped with spicy broccoli rice, aduki beans heated through with a little drizzle of lemon and minced garlic, mushrooms, cherry toms, … Continue reading
Who needs arancinis when you can make “AVOcinis” ha ha ha. I’d really love to think I invented this today but im sure there’s lots lurking online somewhere else too. Avocado stuffed with Moodley Manor bacon that I chopped up … 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
The ingredients used in this dish are super versatile. If fritters aren’t your thing then you can just eat as is and have yourself a delicious cabbage, ginger and dill salad. I would normally add some cucumber here if that’s … Continue reading
A delicious and seriously more-ish 20 min lunch dish! This is another one with the Veganuary crew in mind. They are high kicking their way through the month and keeping each other motivated. Amazing stuff. Well done to you all. … Continue reading
A sharing platter of chili chickpea fritters on a salad of rocket, spinach, cashews, mango, cucumber, sun dried toms and a drizzle of last nights leftover garlic and coconut cream sauce. I do love myself a fritter! These are super … Continue reading
If there was an imaginary medal for “best sharing brunch sandwich while watching the rugby World Cup” this would take gold. I was giggling with excitement constructing this. Grab a large loaf of arbutus bread and get layering: (photos below … 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
What this dish lacks in finesse it makes up for tenfold in flavour. I came back from a lovely morning run in the sun absolutely ravenous…. Beans on toast were looking like the fall out option but I pushed on … 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
Oh crumpets you are simply delightful! Even saying the word makes me smile. I made a handful of crumpets yesterday that were quickly devoured by hungry mouths so I decided to shake it up this evening with the leftover batter … 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
Droolworthy double decker tempeh sandwich. Wow this was just heavenly! For the sambo: Tempeh glorious tempeh I don’t eat enough of you. I marinated 2 large slices early this morning in rice syrup, sriracha, garlic powder and balsamic vinegar and … Continue reading
Nothing brings a smile to my face like a messy summer salad. This one just screams sunshine so I hope by eating this it will magically conjure some up. Rain rain go away…. Melon Courgette ribbons Tomatoes Mixed nuts Cress … 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
Keeping it colourful and raw tonight. Lots of heavier dishes over the week so was craving a rainbow. Rice rolls filled with beetroot, carrot, cucumber, mint, coriander, avocado, scallion dressed with sesame seeds, chilli flakes, squeeze of lime and rice … Continue reading
I’ve been a very good student this week and have been dedicated to the transfer of my recipes to the big bad world of the blog. I had just finished up for the day and was craving a comforting bowl … 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
As salads go this is one of my favourites. Delicate, aesthetically pleasing, refreshing and takes about 5 min to make I had this as my afternoon nibble and it really hit the spot. I call it my little daikon and … 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
Cabbage cups filled with celeriac noodles, beets and an avocado rocket pesto. Healthy, hearty and oh so quick. How to: Peel off a cabbage leaf. Sprinkle with chilli oil or olive oil! I just love the kick of chilli. … 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
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
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.
Roasted chickpeas:
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.
Love
Louise
x
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
Basmati rice
Mung beans
Lentils
Serve up with a nice chunk of bread and enjoy.
Love
Louise
x
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!
❤️
Louise
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.
How to:
The veg-
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
Love Louise
x
A few weeks back my boyfriend and I stopped off at a local restaurant and Dave slurped on the most delicious looking bowl of French onion soup! I won’t lie… I was jealous! it was just the sort of comfort food I was craving so I couldn’t resist making a vegan equivalent that evening.
Now true french onion soup connoisseurs will be shuddering at the thought of me using the name “French onion soup” to describe this pot… No beef stock, no gruyere, no dairy butter.. What is she doing…. So I will simply call it the easiest yummiest cheesy drunken onion soup you will ever make.
Here we go:
Melt 50g of dairy free butter and a glug or two of olive oil
Add a batch of onions (as many as you have or want in the soup) finely chopped (if you were to invest in one kitchen gadget let it be an mandolin it saves time, it’s fun and it makes you feel like you’re a kitchen pro ha ha)
Followed by 2 cloves of crushed garlic and then a generous squeeze of agave syrup.
Reduce heat and cook away until it caramelises.
Add a glass of white wine a veg stock cube crumbled and fill up with water.
Boil again and reduce to a simmer (ideally leave it do it’s thing for an hour or two but I was too
Hungry to wait)
Season to your liking with a generous amount of sea salt and pepper.
And serve up…. Mmm…
While I was grilling the bread I grated a generous amount of violife pizza cheese (thank you Art of Zen Foods for my amazing cheeses once again) into the soup and let it get gooey and sink.
Cut up a few slices of crusty bread and use a potato peeler to slices a few pieces of violife pizza cheese to pop on top. Onto the grill they go until melted and yum.
Sit them into the soup and it’s time to eat.
You could add some fancy leaves and spices but I think simple is best when it comes to this soup.
No it’s not on my top ten for healthy vegan dishes but it wins the top award for food hugs.
Love
Louise
x
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
Love
Louise x
Who doesn’t love a little fritatta?! Even saying friiiitaaattta sounds wonderful. Here is my quick and super simple vegan equivalent.
Veg for the frittata:
Potatoes
Asparagus
Spinach
I boiled the potatoes and asparagus then added the spinach at the end.
Drain and mix with cheesy sauce
For the cheesy sauce blend the following
Half a block of art of zens violife dairy free pizza cheese
Half a block of tofu
A small carton of soy cream
Salt/pep. Flavour to you liking
2 cloves of garlic
A handful of mint
A cup of peas
Bake in the oven at 200 for 30 to 40 min.
I served it with a quick chop Asian slaw.
Red cabbage
White cabbage
Mangetout
Scallions
Carrot
Chives
And a squeeze of mango chutney.
Yummy yum yum
Love
Louise
x
