Wait … Don’t leave. Stick with me! I know the contents of the photo look daunting to but Sambal goreng is one of those dishes that is so deliciously rewarding. If you pick up a few ingredients in your local … Continue reading
Tag Archives: vegan
Creamy coconut and cognac mushroom pancakes
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
Coconut and lime sweet potato stew
As requested another back to basics one pot wonder. Similar to the veg Tagine the only ingredients that might look a bit daunting are the list of herbs and spices. I’ve mentioned this before but if you make a plan … Continue reading
Faux samo with sorrel and potato
Cheat samosas! When I whipped these up originally is was one of those evenings where deliveroo was looking mighty tempting but I managed to scroll on by and raid the fridge leftovers instead. The sorrel leaves quietly wilting away were … Continue reading
Back to basics leek and potato soup
It’s rare that I post the simple everyday soups and sambos that I throw together. I was only thinking this week that the questions I get messaged most are … Where do I start if I want to go vegan … Continue reading
Delectable vegan tagine
I never stray too far away from one pot wonders during the hibernation months. Minimal effort, hearty, flavorsome and always better the following day. I whipped up a veg tagine of sorts yesterday. Well Louises take on a tagine. A … Continue reading
Tofu wrapped in tofu! A delectable stuffed beancurd roll
I’m sure I contradict myself weekly with proclamations of “this is by far my favourite dish to make” but I love food so much 😂 and every dish presents new culinary joy and a flurry of love flows from said … Continue reading
Choccy sweet potato, maple and oat loaf
The banana bread recipe was so well received that I said I’d introduce you to another weekend favourite that is virtually impossible to mess up. It’s much richer than the banana bread so feel free to add less choc chips … Continue reading
I estimate that in all the years I’ve been posting recipes I’ve had no more than a handful of sweet treats in the mix. I’m definitely of the savoury persuasion. Pass me a bowl of mash and I’m overcome with … Continue reading
Buckwheat and hazelnut pancakes with a chocolate orange sauce
A “hearty” breakfast this morning! Pun most definitely intended. Buckwheat flour, hazelnut milk, maple syrup and vanilla pancakes. Equal measures of milk and flour with a drizzle of maple syrup and vanilla essence. Blitz in a nutri bullet. I used … Continue reading
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
Spicy red cabbage with goji berries and hazelnuts
Christmas or not I love a good red cabbage and this is by far my favourite combo. The colours, the flavours and the sneaky shortcuts without losing the taste. Take half a red cabbage finely chopped, 3 scallion, 4 beets … Continue reading
Sunday dinner seitan roll up
Not sure what you’d call this concoction. Dinner rolled up maybe ha ha? Whatever it is anyway it’s yummy and makes for a great sharing dish. Defrost a roll of jus’rol pastry. A lifesaver for those “I don’t fancy cooking … 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
Seitan stew and colcannon
I may have had seitan stew and colcannon for breakfast. Who makes the food rules anyway. It always tastes better the following day and the flavours go next level. The colcannon I made here was a case of using up … Continue reading
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.
Asian inspired cucumber, chilli and basil salad
This is one of the easiest, freshest, most satisfying snacky sort of salads to whip up on a lovely day like today. 1 cucumber 2 scallions Handful of nuts Handful of basil leaves Chilli flakes Dressing: Always an easy one … Continue reading
Spicy vegan sausage rolls with black bean hummus
These look sort of fancy but are absolutely the opposite. Super quick sausage rolls with black bean hummus. I grilled four of Dees delicious gluten free vegan sausages and then grabbed two tortillas which I halved and spread a little … Continue reading
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
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
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
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
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
Bagel with the works
Bagel alert! Who said salads are boring ?! Toasted bagel topped with smashed chickpeas dressed in minced garlic, salt, pep and a drizzle of agave, carrot, red and white cabbage and scallions with a spoon of rebelchilli , cucumber rolls … Continue reading
Quinoa and tofu crumble
When life gives you leftover quinoa.. make a super quick tofu and quinoa crumble. No plan with this I was just using up some leftovers. I cubed a packet of tofu, sliced a large onion, minced three cloves of garlic … 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
Experimenting evening for a little side project. The nicest dish I’ve eaten in a long time if I do say so myself but aesthetically please ignore the ugly arty carrot puree swish that I attempted for the first time. Practice … Continue reading
Gluten free porridge bowl
You can’t beat a messy porridge bowl 😃. I used brown rice flakes here in place of oats for a gluten free alternative. I cooked it through and added half a mashed banana and some lime juice and zest. I … Continue reading
Super duper smoothie bowl
Super duper messy smoothie bowl to kick off the week but it tasted delicious. A bit of everything in there. Mango, melon, banana, coconut water and baobab powder topped with a mix of kiwi, wheatgrass, chlorella and spirulina finished with … 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
Baked potato with the works!
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
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
Sauce mops! Simple vegan flatbreads
It’s curry night so I made up a batch of super quick flatbreads as sauce mops. Mix equal measures of self raising flour (Or flour of choice) and unsweetened dairy free yoghurt. Add a pinch of baking powder. I didn’t … 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
Artichoke and runner bean salad in a maple lime dressing
The nicest warm salad I’ve made this year I think. Well when I say made .. it’s more constructed. I love a good sharing plate. I picked up runner beans and artichokes in the Wilton farmers market yesterday. I just … Continue reading
Gooey figs stuffed with vegan cream cheese and almonds wrapped in moodley manor bacon.
I love when an experiment goes right. These turned out better than I had hoped with just a few adjustments from my original plan. Prepared, cooked and served up in under 20 min too what nots to love. What you’ll … Continue reading
Spicy lentil shephards pie
Shepherds pies were made for busy Monday’s! and breatheeee… The day is almost complete 😃 What’s not to love about spicy lentils and butterbeans topped with cheesy creamy mash. What you’ll need: 250g garden peas 400g lentils 250g butter beans … Continue reading
No plan is the best plan sort of dinner.
I must say the meals that aren’t planned are always the best. Fridge raid produced this mixed bag and it was mighty. -Pomegranate, basil, green onion and tomato salad -Cauliflower, pear and chilli salad with a satay dressing -Avocado tartare … Continue reading
Creamy tarragon and thyme mushroom soup
Snow on the way they say so a hearty bowl of creamy herby mushroom soup by the fire in my pjs was calling. Mmmm…. This is my super simple and favourite mushroom soup recipe. Enough for a few refills for … Continue reading
Rainbow brunch burrito
Epic open burrito station for brunch today. No recipe really just oodles of rainbow veg hanging out together. Tortillas topped with spicy broccoli rice, aduki beans heated through with a little drizzle of lemon and minced garlic, mushrooms, cherry toms, … Continue reading
Green craving this morning. A delicious juice of Celery Apple Cucumber Lime Ginger Sipping it with bursts of giggles after my friend sent me the picture below about checking line 2, page 117 of the book closest to you for … Continue reading
Holy moly granoly….
Picture perfect morning run earlier. Now it’s time to get my granola making on…. I panic if my jar is running low. My secret ingredient is… Leftover pulp from whatever juice I’m making. This morning it was apple, lime and … Continue reading
Fifty shades of orange
I promise this tasted delicious despite its monochromatic appearance. A real case of grab all the fridge leftovers. Cheesy sweet potato and green onion mash (using art of zen foods violife range) topped with yummy guacamole. Mash your cooked sweet … Continue reading
Rice and lentils get a decadent makeover
Turmeric rice, broad beans and dill is an Iranian dish in its origin. Baghali polo by name. It’s a favourite of mine and below is my version of it with a lemony twist. Jasmine rice cooked through in stock, flavoured … Continue reading
Vegan cheese and bacon tofu rolls. Drool…
If you plan to recreate one dish from little vegan let it be this one. Scrumptious. What you’ll need: Tofu Tomato ketchup Mustard Garlic powder Chilli sauce Red pepper Vegan cheese Vegan bacon Scallions Spinach pesto Peanuts Remove your tofu … Continue reading
Pineapple and basil are a match made in smoothie heaven!
Midday smoothie boost! Banishing the rainy day blues with this delicious and simple combo. If you haven’t added basil to your smoothies before you’ve been missing out. This is one of my favourites. I know I always say that but … Continue reading
Friday fuel up
Happy Friday everyone! Porridge in the mornings is a must for me. Aside from the contentment I get chopping and making things look pretty I just love my bowl of oaty comfort. Today’s combo is jumbo oats cooked through with … Continue reading
Juice and nail coordination … So 2017!
You know it’s going to be a good day when your nail polish matches your juice. Ha ha! Kicking off the first Thursday of the year with a super powered juice. Just look at the colour. Love it. Beets Apple … Continue reading