Hello

Here you'll find adventures from my tiny kitchen in Dublin and beyond. My food is healthy, plant-based (mostly), and totally gluten-free. My food philosophy is eating with the seasons and creating tasty, feel-good, soulful meals. All recipes are my own unless otherwise noted.

Vegan + Paleo Spicy Eggplant Roll-ups

Vegan + Paleo Spicy Eggplant Roll-ups

For the Cashew Cheese:
2 cups soaked cashews
1 clove garlic
½ Cup water
3 Tablespoons Nutritional Yeast

For the Tomato Sauce:
2 tablespoons of Olive Oil
2 Cloves of garlic, minced
1 Carrot, diced
2 Onions, diced
1 Stalk Celery, chopped
1 Cup of fresh crushed tomatoes (crush in blender)
1 ½ Cup roasted red peppers
¼ Cup tomato paste

2 Small or 1 large eggplant
2 Tablespoons olive oil
2 Cups spinach
Basil, to garnish

Preheat oven to 200/350.

For the Cashew Cheese
Combine all ingredients in a high-power blender and blitz until creamy. Add more water if needed to get a spreadable texture.

For the Tomato Sauce:
Heat a pan on medium-high with olive oil and garlic. Add carrot, celery, and onion. Stir occasionally for 5-10 minutes or until onions are beginning to turn translucent. Add crushed tomatoes, red peppers, and tomato paste, herbs, salt, and pepper. Continue to stir until bubbling. Stir for 1-2 minutes longer. Remove from heat. Once slightly cooled, put into a blender and blitz until desired consistency. If you like your sauce chunkier, only pulse a few times. If you like your sauce smooth, blend for about 20 seconds.

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Slice Eggplants thin (see picture above, about ½ cm). Place eggplants on a greased baking sheet and bake for 10 minutes or until softened. Remove from oven and let cool to room temperature.

Pour about half of the tomato sauce into a pie or casserole dish (about 8inx8in). Take each eggplant slice and spread on cheese, tomato sauce, and a few leaves of spinach (see process in below pics). It works best to leave an edge on one side of the slice. Roll the slice and place the ends face down into the casserole dish.

Bake for 10 more minutes. Garnish with fresh basil and enjoy.

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