Delicious Homemade Vegan Food

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Happy Daisy Vegan Blog

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We'll keep you posted on our journey here and post recipes and other things we think you lovely lot might like to hear.


We'd love your feedback on this too :)

By Paul, Sep 6 2017 11:23AM

Hey Daisy's!

So we promised we would have recipes to share - we've just taken a while to get to this point!

With the launch of our pasty fillings being sold on their own (thanks to the lovely customers who suggested it!) - now seems like the perfect time to get on it!

Here we have more of a serving suggestion than a recipe I guess - but we'll get there!

Initially we just have our Creamy Curried Jackfruit & our Mushroom Stroganoff sauces available purchase by wieght - and we'll look at others depending on demand - so if there was something you would like us to offer - please shout!

Today I've been playing with the Mushroom Stroganoff (as I'm sure you can tell!). I used:

* 400g Mushroom Stroganoff (which had been frozen - half defrosted in the fridge - then impatiently finished off in the saucepan!) heated until fully defrosted. Add:

* 200-300mls Vegan White Wine (depending on taste) stir into the sauce. Add:

* 1 box of Risotto Rice - stir well. Once the sauce is soaking into the rice well add:

* 100mls Stock (we used stock from making the stroganoff - available soon! But any stock will be fine). Stir well. At this point I added:

* Mixed Herbs, Salt & Pepper to taste. Stir well. Once stock is fully soaked - add:

* Stock - approx 50ml at a time - stir well and regularly to ensure even coating and that it doesn't stick to the pan.

* Taste once you have added the first couple of stock top-ups to keep a close eye on how it is doing. Once the rice begins to soften - add: (more stock and)

* 200g Fresh Spinach - as you can see - it really cooks down - the dish could easily accommodate more - but that was all I had.

* Once the rice is softened, and you are happy with the seasoning - you are done! Enjoy!

* Optional extra - stir a good spoon full of vegan cream cheese in for extra creaminess just after you have taken the pan off the heat. We had ours with a pile of scrummy tomatoes, cucumber and peppers - garlic bread would have also gone fabulously!

Hope you find this helpful - would love to hear your serving suggestions and recipes too - so please do share :)

By Paul, Jul 15 2017 09:39PM

We here at TeamDaisy have always loved the idea of sweet cones as party bags and thank you presents etc - but have never found anyone who makes them suitable for everyone - and so Happy Daisy sweet bags were born!

We've been playing around with the contents and whilst our combined brood of 7 have been delighted in trialing our experimental efforts of mix and presentation - their teeth and dentist will thank us for 'getting it' haha.

We currently have three different sizes, each with a choice of goodies within so all tastes, budgets and bellies can be catered for!

We hope you enjoy them as much as we do :)

By Paul, Jun 30 2017 10:38PM

The celebration cakes snuck past the starting post a lot sooner than originally planned when a picture of a cake made for a family member was shared on facebook and it ultimately resulted in an order!

But our lovely Happy Daisyers (thats you!) embraced them like their own birthed babies and the orders have certainly been keeping Emma out of mischief!

You all are warming our cockles with how you are supporting what TeamDaisy are trying to achieve. We love that we are able to feed both our fellow vegans and everyone else - whether people are looking for something dairy free, egg free, or just plain yummy - that just happens to also be all those things = Happy (team) Daisy :)

By Paul, Jun 14 2017 09:18PM

It's been a busy old few weeks here at Happy Daisy with our first couple of sales, home delivery orders coming in and speciality cake and outside catering enquiries - not to mention the lovely reviews that are starting to make their way onto our facebook page. You guys have blown our minds with your enthusiasm for what we're trying to offer - and it warms the cockles (vegan - of course!) so thank you from the bottom of our ever expanding hearts :)

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