Brunch and pancakes go hand in hand. Add some creamy garlic mushrooms and I think you’ll struggle to find a more satisfying midday dish. This is joining the “back to basics” folder of recipes. Simple mush mix and an even … Continue reading
Tag Archives: dairy free cheese
Beet and avo tartare
A slightly messy but delicious beet and avo tartare. Super quick and easy to construct and always looks fancier than it is. I had some leftover cooked beets so I just cubed them and seasoned with balsamic reduction, salt, pepper … Continue reading
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
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.
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
My day has been made all the sweeter by this new little salad. I think it’s nudged a past salad out of a podium position to make the top three. Very moreish. What you’ll need: Rocket leaves or leaves of … Continue reading
Courgette, cantaloupe and pomegranate salad
I love how salads are more about construction and flavour than adhering to a strict recipe. As you’ve probably guessed from my posts over the years measurements and precision are not my strong points. A splash and a dash I … Continue reading
Cheesy teriyaki toasties
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
That’s a wrap!
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
Cheese and tomato vegan pasta bake
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
Pomegranate, fig and vegan parmesan pizza with the best mint hummus!
The figs are delighted that they opted for pizza over a healthy breakfast and so am I. That said this pizza could almost fall into the “good for you” pizza category. Sort of… Same cheats dough as every week: 190g … Continue reading
Open (cheats) lasagne vegan style
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
Last brunch of 2015! One pan three cheese wonder
Last brunch of the year woo hoo! It just had to be a one pan three cheese wonder. Simple, scrumptious sharing dish. Into a heated and oiled pan I popped: Chopped veggie sausages and seitan Crumbled tofu Spinach Canellini beans … Continue reading
Messy burrito alert! Cheesy tofu, seitan and mushroom scramble with pesto, cream and garlic tomato sauce.
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
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
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
Spag bol with a veggie twist. Simply delicious!
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
Brunch kebabs, smoked potatoes, tofu scramble and vegan tartare sauce
Quick and delicious veggie brunch kebabs with roasted smoked paprika potatoes, cheesy tofu scramble and vegan tartare sauce left over from the other night. Chop and skewer veg of choice and cube 2 potatoes. Pop both into the oven at … Continue reading
Vegan pancakes filled with creamy garlic mushrooms and leeks
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
Poutine you devilish dish you…. Happy Canada day!!!!
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
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!
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
5 min easy PEAsy (pun most definitely intended) sunny cous cous salad
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
Tofu, pineapple and pomegranate pizza. A joy for your little vegan senses
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 bean pizza with spinach pesto
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
Brunch of champions! Smoked tofu, carrot top pesto, creamy polenta and garlic basil mushrooms
Simple tasty brunch! Smoked tofu and carrot top pesto, creamy mozzarella polenta topped with garlic and basil mushrooms and a little cup of potatoes, tomatoes and scallions in a sweet chilli sauce. For the polenta: 3:1 ratio of boiling water:polenta … Continue reading
Oh mac and cheese you sinfully beautiful dish
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….
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
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
The most versatile little spinach nut ball you ever did taste
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
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
Bean bonanza and mouthwatering mash!
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
Just roll with it!
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
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!
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….
Time to eat
Rainbow salad with the power of teff! Mouthwateringly delicious.
Burger love! Scrumptious cauliflower cheese….
Looking for a quick and easy vegan burger? Call on your friend cauliflower.
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.
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
And the piece de resistance art of zen foods amazing violife red pepper cheese slices.
Oh this tastes so good!
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!
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.
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.
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.
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.
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.
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.
Oh my… It doesn’t get much better than this.
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…
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.
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.
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…