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
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
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
Into a pot and cover with tinned
coconut milk and unsweetened almond milk. Yes you read right 😂. 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.
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
Ah simple toasties. I toasted arbutus bread topped with melted vegan mozzarella from the lovely Bob of little green leaf, tofu stripes and chopped asparagus sautéed in a pan after being marinated in a teriyaki dressing and finally my favourite … Continue reading
Breakfast wrap with the works this morning. Comfort food is always a winner. Amazing Mediterranean wraps from Alsham bakery that I picked up in Supervalu Clonakilty. I topped them with hummus, cheesy leftover tofu scramble, lentils, mushrooms in a sundried … Continue reading
Epic baked potato alert! Nicest sharing brunch I’ve had in a long time if I do say so myself. Baked potato stuffed with tofu scramble, guacamole, balsamic, garlic and thyme mushroom and onion mix, beets blitzed and seasoned with lemon … 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
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
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
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.
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
A big wok full of comforting goodness! Even the colours have an ol’ autumnal hue. Seitan, hazelnut, aduki beans, carrots and cabbage in a chilli and garlic coconut sauce with wild rice.
Boil the carrots and finely chopped cabbage in a pot. Fry off the seitan, hazelnuts and aduki beans,garlic and chilli flakes in a drop of oil. Add the drained carrots and cabbage. Add a tin of coconut milk, generous pinch of salt, pepper and 1-2 tablespoon of coconut sugar or agave. Boil and reduce to a simmer. Leave it cook away for as long as you can until all the flavours are soaked up.
For the rice. Any rice will do I just fancied some wild wild rice It takes twice as long to cook as it’s friend basmati but is loaded with nutrients and looks pretty too. I was too hungry to contemplate fancy plating up with this dish so I just popped it into two bowls and devoured. Simple, nutritious and delicious.