June - Coconut Rice Parcels with Baked Tofu & Roasted Red Peppers*
Holly.ie
by Holly White
1M ago
Author: Holly WhitePrintWith ImageWithout ImageCoconut Rice Parcels with Baked Tofu & Roasted Red PeppersServes 4Cook modePrevent screen from turning off Ingredients 640g cooked jasmine rice 180ml coconut milk 1 tablespoon coconut oil Zest of 1 lime 1 stalk Lemongrass 1 red chilli, finely sliced 1 jar Frontier Foods roasted red peppers Fresh coriander and lime wedges to serve Sticky Tofu 1½ tablespoons grated ginger 60ml lime juice 1½ tablespoons soy sauce or tamari 60g coconut sugar 4 X 150g slices of firm tofu Instructions Preheat oven to 220°C. Cut 4 x 45cm sheets of non-stick ..read more
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Roasted Squash & Red Pepper Salad with Tahini & Pistachios*
Holly.ie
by Holly White
2M ago
Author: Holly WhitePrintWith ImageWithout ImageRoasted Squash & Red Pepper Salad with Tahini & Pistachios Cook modePrevent screen from turning off Ingredients 1 large butternut squash 300g plain natural yoghurt 50g Frontier Foods Tahini Pinch of Salt 15g Maple syrup 150g pistachios 1/2 a red onion 1 tbsp chopped parsley 2 tbsp pomegranate seeds 1/2 a lemon Olive oil Frontier Foods Roasted Red Peppers Instructions Slice squash into thick rounds and douse them in plenty of olive oil and roast them at 220°C flipping occasionally until lovely and crisp. Approximately 40 minutes. Co ..read more
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April - Peanut Butter & Quinoa Crispy Treats*
Holly.ie
by Holly White
3M ago
Author: Holly WhitePrintWith ImageWithout ImagePeanut Butter & Quinoa Crispy Treats Cook modePrevent screen from turning off Ingredients 260g peanut butter 100g maple syrup 1 tsp vanilla extract 30g melted coconut oil pinch of salt 100g quinoa pops, Spelt puffs or puffed rice cereal 30g shelled hemp seeds 20g of coconut flour or ground almonds 100g 70% chocolate 15g coconut oil Instructions Place parchment in an 8/8 pan. Gently warm the peanut butter, syrup and oil until runny then add in vanilla, coconut flour or ground almonds & salt and stir. Pour the peanut butter mixture o ..read more
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March - Vegan Bounty Bars*
Holly.ie
by Holly White
4M ago
Author: Holly WhitePrintWith ImageWithout ImageVegan Bounty Bars Cook modePrevent screen from turning off Ingredients 160g Desiccated Coconut 40g ground or flaked almonds 45 ml Maple Syrup 60 ml Melted Coconut Oil 120 ml Coconut Milk Pinch of sea salt Chocolate Coating 220 g Dark Vegan Chocolate 30 ml Coconut Oil Instructions Shake the coconut milk to combine before opening, then measure out 120 ml. In the bowl or in a food processor, using the S blade attachment, add desiccated coconut, maple syrup, melted coconut oil, sea salt and canned coconut milk. Blend on high until the coconu ..read more
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February - Cauliflower Nuggets with Tahini Dressing & Chilli*
Holly.ie
by Holly White
5M ago
Author: Holly WhitePrintWith ImageWithout ImageCauliflower Nuggets with Tahini Dressing & Chilli Cook modePrevent screen from turning off Ingredients 1 head of cauliflower 1 tbsp soya sauce 1 lime 200ml unsweetened milk 200g flour 200g breadcrumbs 1 tsp garlic powder 1 tsp onion powder 1 tbsp sesame seeds Tahini Dressing 60g Frontier Foods Tahini Juice of 1 lime and zest Salt and pepper to taste Water to thin, if needed. Chilli flakes Instructions Preheat oven to 220°C. Cut or break your cauliflower into chunky florets and marinade in soya sauce and lime juice. Pour the milk in a ..read more
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Buckwheat, Quinoa & Oat Loaf* 
Holly.ie
by Holly White
5M ago
Author: Holly WhitePrintWith ImageWithout ImageBuckwheat, Quinoa & Oat Loaf Cook modePrevent screen from turning off Ingredients 100g quinoa, soaked for 4 hours or overnight 150g buckwheat, soaked for 4 hours or overnight 100g gluten free jumbo oats 200-250g water 2 tbsp ground flax 2 tbsp pumpkin seeds 1 tbsp baking powder 1 tbsp apple cider vinegar 3 tbsp olive oil 1 tsp salt 1 tbsp mixed seeds, to sprinkle Instructions Preheat your oven to 200°C fan. Line a small baking tin with parchment, roughly 8cm by 11cm. Drain and rinse the quinoa and buckwheat. Place in a food processor w ..read more
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Buckwheat, Quinoa & Oat Loaf* 
Holly.ie
by Holly White
7M ago
Author: Holly WhitePrintWith ImageWithout ImageBuckwheat, Quinoa & Oat Loaf Cook modePrevent screen from turning off Ingredients 100g quinoa, soaked for 4 hours or overnight 150g buckwheat, soaked for 4 hours or overnight 100g gluten free jumbo oats 200-250g water 2 tbsp ground flax 2 tbsp pumpkin seeds 1 tbsp baking powder 1 tbsp apple cider vinegar 3 tbsp olive oil 1 tsp salt 1 tbsp mixed seeds, to sprinkle Instructions Preheat your oven to 200°C fan. Line a small baking tin with parchment, roughly 8cm by 11cm. Drain and rinse the quinoa and buckwheat. Place in a food processor w ..read more
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The Benefits I have gained since going Vegan
Holly.ie
by Holly White
7M ago
It’s been 9 years since I made the choice to change my diet and then lifestyle to vegan options. People often ask why I made the decision and how I feel now and I wanted to share my personal experiences. I viscerally remember watching Cowspiracy and feeling a seismic connection to the information. My heart broke open when I watched footage of animals in abattoirs struggling for their lives, and essentially being powerless over man and machinery. It was as if the wool was removed from my eyes and I felt a visceral shift in how I viewed meat and animal product consumption. I read about the scien ..read more
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Spicy Coconut Milk Noodle bowl*
Holly.ie
by Holly White
9M ago
Author: Holly WhitePrintWith ImageWithout ImageCoconut Milk - Spicy Coconut Milk Noodle bowl Ingredients Curry Paste 4 lemongrass stalks, tougher outer leaves discarded 4 medium-hot green chillies, seeded and chopped 3 cloves garlic, peeled and crushed 5cm/2in piece ginger, peeled and chopped 2 shallots, peeled and finely chopped Large handful of chopped fresh coriander 1 tsp ground cumin 1 tsp chopped lime zest 3 tablespoons lemon juice - approx 1 lemon 1⁄ 2 tsp pepper & Salt The Curry 200g Tofu 1 tablespoon sesame or coconut oil 2 cloves of garlic 1” of ginger-grated 1 red onion ..read more
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Sicilian Roasted Aubergine and Red Pepper Stew with Truffle mash*
Holly.ie
by Holly White
10M ago
Author: Holly WhitePrintWith ImageWithout ImageSicilian Roasted Aubergine and Red Pepper Stew with Truffle mash Ingredients Sicilian Roasted Aubergine and Red Pepper Stew 2 large aubergines olive oil 2 teaspoon dried oregano 300g red onion, finely chopped 2 cloves garlic, pureed 1 large handful flat-leaf parsley 1 can chopped tinned tomatoes 2 tablespoons baby capers 80g green olives, sliced 2 tablespoons red wine vinegar To serve: 1 tablespoon flaked almonds Truffle Mash (serves 4) 600g white potatoes, diced 1 garlic clove, left whole 2 garlic cloves, minced 250ml unsweetened plant-ba ..read more
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