Rainbow vegan plate

When a sandwich just won’t hit the spot for lunch it’s a case of make of pretty plate of your favourite things. Red rice, lentil Dahl, a sort of tomato and bean seitan curry that I just made up as …

New favourite salad alert!

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 …

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 …

This brunch deserves a medal!

This brunch has most definitely landed itself a podium position! Yummmmmeeeeee…. Cheesey tofu scramble on a toasted wholemeal bap topped with garlic spinach, creamy thyme mushroom mash and tomatoes along with an epic serving of asparagus wrapped in Moodley Manor …

Did you say sweet and spicy smoked tofu? mmm…..

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 …

The pumpkin has landed! A soup to beat all soups

Soupy sort of evening! I do love my soups and it doesn’t get much more seasonal than mr. Pumpkin.

Prep the veg:
Peel, chop/slice a pumpkin, 2 potatoes, 2 or 3 small red onions, 2 cloves of garlic.
(Scoop out seeds from the pumpkin and set aside)
Pop all the veg into a heated and oiled pan and cook off for 5 min
Then into a pot and cover with veg stock until you cover the veg.

To flavour:
Salt/pep
Half a can of coconut milk
Nutmeg
Cinnamon
Pinch of coconut sugar
A scoop of engevitas nutritional yeast flakes.

Boil, reduce and let simmer for up to an hour.
I used my hand blender to blitz into a delicious soup.

For the pumpkin seeds:
Seperate flesh from seeds
Pop the seeds into a pot of salted water. Boil, reduce, simmer for 15 min and drain.
Pop into ziplock bag and sprinkle in spice of choice
I used sumac. Smoked paprika is great too.
Onto a lined tray at 200c for 20 min along with a sprinkle of salt and olive oil.
Yum!

To pretty up the soup:
I topped it with parsley, chilli flakes, the spinach pesto that is making an appearance all week and the toasted pumpkin seeds.

A big slice of chunky bread (or two) for extra dip-ability!

Winter I’m ready for you. Yum!

Love
Louise

x

Popeye pesto…

Time to do a pesto top up! This weeks “1 min to make” pesto is spinach and sunflower seeds.I picked up some beautiful spinach leaves in the market in the Ballincollig market earlier.

Into a blender pop a handful of spinach, a cup of sunflower seeds, 2 cloves of garlic, a generous glug glug glug of olive oil and season to your liking with salt and pep. Blend for 30 seconds or until smooth and delicious. Quantities above will fill two small Kilner jars shown in the photo. 

Yumtastic!

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.

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