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 😂. 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.

❤️

Louise

Vegan brunch rolls

Jus-Rol pastry helping me food cheat and look fancy since 199…. well for a long time. Quickedy quick little vegan brunch rolls. I filled them with Moodley Manors vegan bacon that I just sautéed in a pan. I added a … Continue reading

Preserved lemons, beetroot and goji berry salad

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Courgette, cantaloupe and pomegranate salad

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Cheesy teriyaki toasties

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That’s a wrap!

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Pomegranate, fig and vegan parmesan pizza with the best mint hummus!

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Last brunch of 2015! One pan three cheese wonder

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

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Festive sides: Aubergine, tomato and vegan mozzarella ring

  Another super quick festive veggie side to add to your list Day 5: Baked aubergine, tomato and vegan mozzarella ring.   Slice 4 tomatoes and one aubergine and layer into a circular oven proof dish. Add slices of vegan mozzarella … 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

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Brunch kebabs, smoked potatoes, tofu scramble and vegan tartare sauce

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

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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!

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Asparagus and broad bean pizza with spinach pesto

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

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Jerusalem artichoke and black garlic ravioli with a cashew spinach pesto

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Just roll with it!

Tonight’s din dins couldn’t be easier or more delicious. God bless you jus rol pastry!

jus

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How to:
Defrost a roll of pastry
Roll out
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.

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For the dipping sauce:
Blend a handful of garden peas, garlic powder, salt/pepper and half of a large carton of soy yoghurt.

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Voila!

I’m calling this a sharing plate but let’s be honest that’s unlikely to happen. Vegan heaven

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Love

Louise

x

Hello polenta my ol’ friend …. Quick and easy and oh so pretty….

Hello polenta ol’ friend how you make me smile… As always a quick and easy dish!

polenta

A salad of rocket, sundried tomatoes and my creamy garlic, mint and pea dressing wrapped around a yummy sweet chilli polenta burger filled with pickled beetroot, raw sugar snap peas, a baked portobello mushroom smothered in yummy melted violife cheese and my pepper relish. Salivating…. Polenta: Boil water Add a veg stock cube and a splash of sweet chilli Add polenta Ratio 3:1 water to polenta Bring back to boil. Reduce and stir until it forms a nice thick paste Season to your liking I half filled two metal rings until they set to form my burger bun and hey presto….

 

polenta 2

 

 

 

Time to eat

Love

Louise

x

Rainbow salad with the power of teff! Mouthwateringly delicious.

I remember the day I had this for dinner! all I was in the mood for were some beans and greens and this is what was created! Yum… Teff, pinto bean and violife red pepper cheese cake with romanesco broccoli, string and broad beans with wasabi soy cream and spicy plum dressings. 
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I had never eaten or heard of teff until a few weeks back when I got chatting to a lovely lady in well and good health food store in midelton and decided to give it a go.
teff
 So here we go! This is a simple one even if it looks a bit busy. For the greens. Boil your greens of choices and drain.
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  Wash and chop your mixed leaves and set aside.
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I decided upon a wasabi soy dressing: Soy cream Mix in 1 tablespoon of wasabi powder A mix of salt and pepper A dribble of agave and a squeeze of lemon juice. Yum! Plum dressing: (this was leftover from Sundays market) A handful of plums chopped and popped in a saucepan with a generous pour of agave syrup. Heat until caramelised and lovely Flavour with a pinch of cayenne pepper, garlic powder and cinnamon, a scoop of mustard, a splash of cider vinegar and a little salt and pepper. Hand blend and you’re done. Sounds complicated but so quick to make and it packs a serious punch. It worked wonders on the rice rolls Sunday but compliments the wasabi cream perfectly here.
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For the teff bean cake. Boil 100g of teff in 200ml of water. Reduce to a simmer until all the liquid is soaked up. I mashed in a tin of pinto beans and 3 slices of Art of Zen Foods violife red pepper cheese chopped into small cubes Fill a metal ring on a baking tray and bake for 20 min at 220c or until the cheese is gooey.
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teff
Remove and fry off top and bottom in a wok/pan until toasted. No seasoning needed as the dressings have a real kick.
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Love
Louise
x

Burger love! Scrumptious cauliflower cheese….

Looking for a quick and easy vegan burger? Call on your friend cauliflower.

burger 2

burger 1

For the burger:
I boiled the cauliflower, drained it and mashed it up with half a banana! It acts as a binder and also gives a subtle and delicious taste. Trust me!
A splash of sweet chilli sauce, salt and pepper and into a metal ring.
The most important and yummiest part is layering it into the ring! I layered Violife red pepper cheese slices upon each scoop of cauliflower. Sheer indulgence.
Fry it off until golden brown and firm.

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Burger topping:
I sandwiched it between two slices of the toasted white bread and topped with the following
Pesto (from two days ago)
Tomato sauce (tomatoes, garlic, salt, pep, coconut sugar, balsamic and
Mixed herbs brought to a boil then reduced to a simmer for as long as you can)
Pickled red cabbage
Avocado
Scallions
Mixed leaves
Courgette
And the piece de resistance art of zen foods amazing violife red pepper cheese slices.

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burger 3

Oh this tastes so good!

Love Louise

x

Every day should be an arancini day! Cheesy balls of delciousness…

As I sauntered along the beach earlier still donning my market apron (cringe) and contemplating my lunch all I could think was I want cheese! deep fried cheese! So when I got home there was so choice but to get my arancini on!

arancini 1

I haven’t made these little fellas in aaaagesss… Now the true arancini connoisseurs can look away now… Dairy free, no egg, brown bread crumb! How, what, why? I promise though this is just as tasty! And it’s fun if not a bit fiddly to make.

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Ok here we go:
I picked up a beautiful bag of carnaroli rice a few months ago and forgot all about it! (Arborio rice is just as good to us) I mean it’s not every day you get your rice in a little check pillow case all sewn up.
I boiled off the rice in veg stock, pinch of salt and a glug or two of white wine.

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For the cheese I looked no further than the super yummy changing my recipe portfolio one bite at a time Violife cheese from Art of Zen Foods! Get onto these cheeses if you haven’t already. I cubed a block of their pizza cheese.

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For the crumbs I had made some wholemeal bread a few days ago and it was on the way out so what better way to make use of it than to crumb it up. Not traditional to use brown crumbs I know but either is this recipe so why not.

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Place a scoop of the rice in your hand, add two pieces or more! Of the cheese and cover with another layer of rice. Cup with your hands and make into a solid ball. I find they are sticky enough to roll straight into the breadcrumbs and then from there into a deep pan of oil or better still a deep fryer for 5 to 7 min or until golden brown.

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I sat my yummy arancini onto a big dollop of cashew and mixed leaf pesto that I had made earlier and finished it off with a splash of my homemade pepper chutney but to be honest it’s just as tasty without either.

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Oh my… It doesn’t get much better than this.

Love Louise

x

Twisters ahoy! Cheese and pastry and asparagus oh my….

Asparagus, pastry and cheese …. Whats not to love. I’ve prettied them up a little by making them into little twisters! These are a winner in any dinner party setting and so quick and easy! By now I’m sure you’re realising quick and easy dishes are how I roll. haha…

asparagus

I had some leftover pastry from my veg pie so rolled it out sprinkled it with non cheese cheese roll it up and roll it out again so the cheese gets blended and yummy when baked.

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Cut into strips and wrap around each asparagus stem. The asparagus has just been blanched before wrapping! Line them up on a baking dish and into the oven at 180c or until golden and delicious.

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I mentioned that these are ideal for a dinner party but if truth be known I am yet to consume these anywhere else other than my lap, watching tv sipping a nice glass of vino! Gotta keep it classy…

Love Louise

x