Baked cabbage and shallot fritters with dill and cucumber violife vegan cream cheese 

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

Spaghetti in a wasabi, spinach pesto with romanesco broccoli and mixed nuts

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

Easy peasy chickpea fritters with oodles of salady bits!!

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

A vegan brunch sandwich to beat all brunch sanwiches!

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

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

Super green pancakes topped with pomegranate, beets, asparagus and a broccoli/avocado puree.

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

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

The perfect vegan crumpet! Simply delightful….

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

Double decker of tempeh bliss (and anything else I could find in the fridge)

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

Raw rainbow rice rolls with a mirin and soy dipping

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

Roasted tomato and garlic soup with dairy free cheese toasties

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

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

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

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

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​ 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

Spiralization station!

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.

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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.

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spire

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.

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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.

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Love

Louise

x

Not quite a soup, not quite a dahl, not quite a stew… but damn scrumptious!

A long day today called for the laziest one pot dinner I could think of and here it is… Not quite a soup, not quite a Dahl, not quite a stew…. But my oh my is it scrumptious. Comfort food at it’s best and as simple as you can get.
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Into a pot pop:

1 cup of each of the following
Basmati rice
Mung beans
Lentils

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Spices: (flavour to your liking)
Cardamon
Nutmeg
Garam masala
Cinnamon
Coriander
Garlic Powder
Salt/pep
Fenugreek leaves
lentil 3
1 can of coconut milk
Scoop of coconut sugar
Splash of sweet chilli sauce
5 cans of water. (I just use the coconut milk tin to measure out)
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Give it a nice little stir
Bring to boil
Cover, reduce and leave for an hour. (Overnight would be better but hunger called) 
Top up on spices etc as required.
lentil
Serve up!
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.

Love
Louise

x

The King of all pasta sauces…..

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!

pasta

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.

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For the pasta:
Boil a pot of water, add pasta pinch of salt and splash of oil and leave for 5-8 min.

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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.

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I topped it with some leaves, parsley and milled spicy pumpkin seeds (the seeds from the other night ground down, great for sprinkles)

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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.

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pasta 2

Yay for quick and easy dishes!
❤️
Louise

A high kicking lasagne supreme (vegan style)…. with garlic/pea and tofu/cheese sauces…

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.

las

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.

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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.

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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.

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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…

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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

THE BEST french onion soup … I tell no lies… Its the perfect mix of cheese, onion and slurpablility

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.

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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.

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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…

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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.

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french

No it’s not on my top ten for healthy vegan dishes but it wins the top award for food hugs.

Love

Louise

x

All the bbbb’s…..Beluga, blackberry and beetroot!

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.

beluga

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.

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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.

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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

Fritattalicious…. Vegan style

Who doesn’t love a little fritatta?! Even saying friiiitaaattta sounds wonderful. Here is my quick and super simple vegan equivalent.

frit 1

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

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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

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Bake in the oven at 200 for 30 to 40 min.

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I served it with a quick chop Asian slaw.
Red cabbage
White cabbage
Mangetout
Scallions
Carrot
Chives
And a squeeze of mango chutney.

frit 4

Yummy yum yum

Love

Louise

x