Pistachio breaded tofu with an avocado and coconut sauce

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

Savoury spelt pancakes with a creamy mushroom stuffing

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

Hokey poke…

Move over Buddha bowl … Poke is here to stay. My simple take on a vegan poke bowl! Soooo tasty. A base of sushi rice drizzled with soy sauce, rice mirin and sesame oil topped with radishes, pickled ginger, scallions, … Continue reading

Tofu scramble quesadillas

I love a good sharing plate! Super quick rainbow salad and tofu quesadillas. The side salad contains red pepper, yellow courgette, bok choi, mango, halzenuts, red onion, pomegranate seeds and sesame seeds but the dressing is the clincher here. Newgrange … 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

Breaded sriracha tofu and teriyaki noodles

Dinner from Monday night. 😃❤️ Breaded tofu and a quick veg noodle stir fry this evening. I stir fried the noodles along with some mushrooms, celery ribbons, carrots, radishes, green onion sesame seeds and sugar snap peas and seasoned it … 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

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.

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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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las 2

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

Mulberry madness tofu, banana pie with a side of espresso, gooey choc sauce and vanilla ice cream… Bliss!

I arrived back after a busy morning at my “I’m a little vegan” food stall craving a sweet and a coffee. Of all things to crave coffee is neeeeeever one of them but I gave in and created this little plate of deliciousness. Bliss.

espress

I had a humongous bag of mulberries that a lovely friend gave me, some delicious bananas from organic republic, a leftover piece of tofu and a bit of chocolate sauce and ice cream from the other night. Yum!!!!

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espress two

For the base:
I blitzed dried mulberries and coconut oil and flavoured with vanilla essence and agave.

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For the filling:
I blended tofu, agave, some melted chocolate and a banana.

Press the mulberry mix into a lined pan and top with the filling and into the freezer it goes for an hour or so.

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I prettied it up with a few slices of banana and raw cacao and served with a shot of espresso and agave, two scoops of dairy free vanilla ice cream and a squeeze of chocolate sauce (coconut oil and raw choc melted)

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A plate of heaven.

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

frit 2

frit 5


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.

frit 3


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

Pie pie… vegan … pie… Who wants pie? We all want pie!

Introducing my simple tofu veg pie with mixed salad and my favourite pepper jam (check condiments tab for recipe)
pastry 2
Veg mix:
A head of broccoli
3 carrots
1 red pepper
1 onion
Slice, dice and fry off the pepper and onion
Chop, pop in a pot and boil the broccoli and carrots until soft and tender
pastry
For the creamy sauce:
Get your hand blender at the ready and blitz the following
A block of tofu
A drop of any plant based milk,
A sprinkle of onion and garlic powder and a smattering of salt, pepper and mixed herbs.
pastry 3

For the pastry: 1 cup of plain flour, a pinch of salt mixed with 3/4 cup of cold “non butter butter” or coconut oil. I used a mix of both as I was running low. Knead gently to a crumb and then slowly add ice cold water until it becomes a dough. Roll out larger than the mould and fit.

pastry 4
Pour in veg and sauce mix. I had a little left over pastry for the criss cross effect but it’s just as good without. Add a little side salad, a spoon of pepper jam, take a deep breath and EAT!

Love Louise x