The WI, Vegan Macaroni & Learning a trick or two......

If I asked you what you thought of the WI you would probably have images of cute little old farmers wife’s huddled round knitting, singing cheering renditions of Jerusalem while eating big chunks of homemade cake served with a strong cup of tea. Lovely – but would it make you want to be part of the WI? You would maybe presume younger women would never want to be seen there or that it offered nothing to the women of today? That it was out of touch with what was happening in the world outside of the villages these women live in perhaps? But what if I told you that you were wrong? (Except for the amazing homemade cakes and tea – you will definitely learn a baking trick or two!)

The Women's Institute (WI) was formed in 1915 to revitalise rural communities and encourage women to become more involved in producing food during the First World War. Since then the organisation's aims have broadened and the WI is now the largest voluntary women's organisation in the UK. The WI celebrated its centenary in 2015 and currently has almost 220,000 members in approximately 6,300 WIs. The WI plays a unique role in providing women with educational opportunities and the chance to build new skills, to take part in a wide variety of activities and to campaign on issues that matter to them and their communities.

The WI has succeeded for so long and continues to do so because they have moved with the times. Pop into any WI nowadays and you will find young women who are wives and mothers, who bake and love a good natter but also women who are strong, independent and career driven. Topics covered in meetings range from supporting local domestic violence projects, decorating local bus stops that had been vandalised and veganism (yep you read that right!)  As well as many other local, important issues.

Speaking of veganism - it was at this month’s WI meeting that our guest speaker was Katy Beskow – author of ’15 minute vegan’ . She came and shared some of her amazing recipes with us and this was without a doubt my favourite. Enjoy!

Butternut Squash and Sage Macaroni  (Serves 2 generously)

3 tbsp olive oil

1 medium butternut squash, peeled and chopped into chunks (I used Waitrose frozen chunks)

1 onion, chopped finely

2 tsp dried sage

600ml vegetable stock

300g dried macaroni ( I used gluten free)

Pinch of black pepper

1 slice of day old crusty bread, grated finely into breadcrumbs ( I used gluten free)

How To -

1. Preheat the oven to 200C/ Gas Mark 6

2. Arrange the butternut squash and onion on a baking tray and drizzle with olive oil. Roast in the oven for 30 minutes. The butternut squash should be soft and the onion tender

3. Remove the butternut squash and onion from the oven and spoon into a high powered blender. Sprinkle in the sage and add the stock. Blend on high until smooth.

4. Scatter the pasta into an oven-proof dish. Pour over the butternut squash sauce evenly and bake in the oven for 20 minutes. Add a top layer of breadcrumbs and return to the oven and cook for an extra 10 minutes until the edges are bubbling and the topping is slightly browned and crisp. Serve immediately.

Unicorn Lattes, Yoga & A (Not So) Secret Recipe........

The world, me included, has recently gone unicorn mad and what’s not to love?! Pretty, magical, enchanting and more often than not covered in sparkles, you can see the attraction a mile off. We have had unicorn bagels in Brooklyn, unicorn macaroons in Budapest, unicorn hot chocolates in California and now we have the unicorn latte, again from Brooklyn but this time from a trendy health café called The End. The unicorn latte, unlike its bagel / macaroon / chocolate counter parts is actually a health food , contains no coffee and is recommended to be consumed before a yoga class. Oh Brooklyn – you talk my language!

Unicorn Latte (serves 1)

·         ginger

·         lemon zest

·         coconut milk (I used coconut & almond milk)

·         maple syrup (the original recipes uses honey)

·         e3 live blue green algae (also known as blue spirulina)

·         turmeric and pomegranate powder, as well as edible flowers or vegan sprinkles to decorate.

How To –

·         Gently heat the milk in a pan

·         Add the ginger, lemon, maple syrup & blue spirulina

·         Whisk with an electric whisk until blended and a froth appears

·         Pour into your favourite glass and top with decorations of your choice. Enjoy!

Stooow, Childhood Memories & Admiting I Was Wrong....

As the nights are still so cold and dark, my mind has been filled with thoughts of soups, casseroles, curries and chillis, which can only mean one thing  – it’s time to dust off the slow cooker and put it to good use.

I purchased my first slow cooker last year and although you can really use the slow cooker at any time of the year, it is best used as soon as the cold weather kicks in and I get lazier in the kitchen.

If you haven’t yet got a slow cooker, I seriously recommend you invest in one as soon as you can.

I am the first to admit for years (and years!) I resisted. Haunted by memories from my childhood where a brown lumpy ‘stoooow,’ as we called it, would be regularly served up to mine and my sister’s horror.  I swore I would never own one.  Until I got one. And now it is a game changer, without a drop of stoooow (gag) in sight! They’re generally between £15 and £30 from Amazon depending on which size you require and they’re really worth every penny. If you are feeling super fancy (and have my aversion to stooow) I would highly recommend the Sage by Heston Blumenthal Fast Slow Pro Slow Cooker (you can buy it here ). Not only does it slow cook but it steams, pressure cooks and makes the most amazing risotto in 7 teeny tiny minutes. Winner winner, no stoooow for dinner! There is nothing quite like opening the front door on a cold evening and being greeted by the inviting smells of comfort food that’s been simmering away all day.

Other benefits of a slower cooker (I can barely believe I am typing this, 3 months ago I could not find one let alone other benefits!) is that they use minimal electricity making them eco-friendly as well as making enough left overs  to stock your freezer from now till the clocks change back. What’s not to love?!

I have a couple of tried-and-tested slow cooker recipes that I’ll be blogging about in the coming weeks with not a stooooow in sight so first let’s start with this winter warmer –

Sweet Potato & Red Lentil Dahl

•3 large sweet potatoes, diced

•3 cups vegetable broth

•1 onion, minced

•4 cloves garlic, minced

•2 teaspoon each ground coriander, garam masala, and chili powder

•½ teaspoon salt

•1½ cups uncooked red lentils (masoor dal)

•1 can coconut milk

•1 cup water

How To -

1.Place the sweet potatoes, vegetable broth, onion, garlic, lentils and spices in your slow cooker. Cook on low for 7 - 8 hours, until vegetables are soft.

2.Stir in the coconut milk and as much water as needed to get the right consistency. Serve with rice poppadum’s and cozy socks. Enjoy!

The Vegan Christmas Survival Guide......

In recent years veganism has soared by 350% in the past decade, with more than half a million Britons adopting the lifestyle. I proudly joined this number nearly a year ago and am coming up to navigating my first Christmas period. Christmas can be a challenging time for vegans and their loved ones. Dinners, drinks and gifts which would be your crimbo norm (Baileys, tins of roses and pigs in blankets I am looking at you…)  can all present a problem as ingredients and materials may contain animal products without you being aware.

I am rising to the vegan Christmas challenge this year and cooking for my 7 favourite people (well 6 people and 1 very precious bump) which I am very excited about but wow has it been a journey! So in true Christmas spirit I have compiled a handy list on how to enjoy a vegan Christmas this year.

The luxury festive roast

Christmas dinner can be testing at the best of times, but preparing a meal to accommodate a vegan diet can be even more difficult to those not used to it. There are many delicious meat and dairy-free alternatives to the traditional turkey roast on the market these days. The Nut Roast is brimming with juicy nuts, pulses and porcini mushrooms, this wholesome dish serves as the perfect replacement to the traditional meat roast and is bound to be a hit with both vegans and omnivores. Although you may have given up meat, you may still crave the taste or texture of it. When a nut roast just doesn’t seem adequate, Tofurky’s vegetarian feast can satisfy your craving. Although described as “vegetarian”, the roast is suitable for vegans and the 2lb stuffed Tofurky roast is made with organic non-genetically engineered soybeans. They also make ‘pigs in blankets’ which I am excited to try this year.

 Cake and sweets

 Just because you’re vegan doesn’t mean you need to forgo sugary treats. There are vegan alternatives to Christmas pudding, whether you want to cook your own or buy one. Mince pies can also be suitable for vegans. Keen bakers can make their own or check the packaging of store bought products.  You could buy a fancy Christmas tin (mine was 59p from Home Bargains) and fill it will SFV sweeties in place of your tins of Quality Street. Perfect for nibbling post festive feats snooze!

Alcohol

Many people are still  unaware that alcohol is not always suitable for vegans. This is because some products may have been made using animal-derived products, such as fish oil, egg, isinglass and gelatin. Most supermarkets now specify if their alcohol is suitable for vegans. Whether you feel like treating yourself to a bottle of wine or want to give a bottle of champagne to a loved one this Christmas, there’s a great selection of alcohol, including beers and spirits, available at your local supermarket. My new favourite is the M&S Butter Scotch liqueur – tastes just like Baileys but it is SFV. Winning!  

 Cosmetics and toiletries gifts

 Many cosmetics and toiletries still contain animal ingredients and are tested on animals. But there is still a wealth of both budget and luxury brands available on the high street (Lush I am looking at you) and online that are vegan friendly and cruelty free. Beauty Without Cruelty’s makeup range is extensive and has a range of products to choose from. The leaping bunny logo is a sure way to know whether a product is tested on animals. Cruelty Free International lists all of its certified cruelty free products online in an easy-to-use search portal. People for the ethical treatment of animals (Peta) also has a searchable database of companies that do and do not test their products on animals. Animal Aid’s online store features a range of makeup and toiletries that are vegan and not tested on animals.

Clothing as gifts

Fur, leather, suede, wool, silk and down are not suitable for those who have adopted a vegan lifestyle. Checking items of clothing and accessories before purchase will save accidentally buying garments with animal products in them and there are many animal-free alternatives available. Although animal free alternatives can be found in most high street stores, this list of some of the best vegan fashion brands shows just how many cruelty-free accessories are available. Many fashion stores also used sweatshops in poorer countries to produce garments for British consumers. Employees at these factories are often forced to work in dire conditions for long hours and with very low pay. A guide by the Ethical Consumer shows how high street brands fair in the way they treat their employees. There are also a wealth off brands such as Votch, Nat and Matt and Rocket Dog which make great SFV products.

Pets as gifts

 ‘A dog is for life, not just for Christmas.’

 The Dogs Trust’s slogan is as relevant now as when it was first coined 38 years ago. Adrian Burder, Dogs Trust chief executive, said: “There is no denying that we’re a nation of animal lovers, but sadly sometimes that love can blind people and they may rush into getting a dog, often without ample research or even rushing into a last minute online purchase.” Dogs Trust sees a flurry of animals abandoned when the appeal of a cute Christmas puppy wears thing - and the charity is not alone. Christmas is often the time of year when pets, particularly puppies and kittens, are given as presents. But as these animals grow up and the novelty of owning one wears off, the nation’s rescue centres are inundated with unwanted pets. Those who want to introduce a new pet to the family are urged to give the matter some serious thought and consider adopting an animal rather than purchasing one from a breeder, pet store or online. There’s dozens of rehoming centres across the UK. Dogs Trust, Battersea Dogs and Cats Home, RSPCA and Mayhew are among some of the most well-known organisations.

Chocolate, Confessions and a Mug Cake...... (Vegan / Gluten Free)

Confession time – it has been a whole month since I have put finger to key board and created a blog piece. Yep – I am a little ashamed of myself! I love blogging /rambling / chatting to you all so please know it hasn’t been my choice to abandon the blog (though it seems to have fended for itself quite well – all my blog post views have shot through the roof so happy days!!) Life, as it does, has come zooming in at a million miles an hour and the only typing I have been doing is uni work – sob! The good news is it has paid off and I passed my first term with a first, plus it is now the Christmas holidays so I am able to get into  full on blogging mode again, which incidentally is my happy place, win win. To make up for my disappearing act I am gifting you gorgeous lot the secret recipe for my vegan, gluten free, CLEAN EATING (oh yeah!!) chocolate mug cake. Please don’t lick the page……

Chocolate Mug Cake – serves 1

•1 medium ripe banana - mashed

 •2 tablespoons Choc Shot (liquid chocolate made from fruit)

 •2 tablespoons coconut sugar

 •½ teaspoon vanilla extract

 •2 tablespoons almond milk

 •3 tablespoons rice flour

 •½ teaspoon baking soda

 •2 tablespoon dark chocolate chips

How To -

1.In a large mug mash the banana up as much as you can so there are no large lumps visible.

 2.Add in the choc shot (liquid chocolate),  sugar, vanilla extract and almond milk and mix everything together.

 3.Add in the flour and baking soda, give everything a good mix to make sure everything is well combined.

 4.My microwave is 800 watt power and I found the perfect amount of time was 2 minutes and 45 seconds on full power.

 5.Start with 2 minutes on full power in your microwave then test your cake it should be firm to the touch with a little spring in it. If not give it another 15 seconds and test again.

 6.One cooked let it stand for 1 minute before topping with oatly vegan cream and eating. Enjoy!

Winter days, Yoga & Comforting Tomato Soup.......

After discovering the benefits of yoga , I promised myself that I would work hard to move the positivity of my practice off my mat and into the typical, everyday moments of life. Most specifically, I wanted to use mantras to help combat moments of stress, lack of motivation, anxiety, and frustration, which tend to rear their ugly heads all at once when I’m feeling like my plate is overflowing with tasks.

Since upping my practise recently, I’ve been using mantras (positive things I say to myself)  more regularly to push myself through moments when I feel stuck. Do you use mantras? If so, what are your favourites and when do you use them? Below are some of the mantras I find most helpful…

 1| Let. It. Go.

 

2| Yes, I can.

 

3| The time is now.

 

4| Inhale love, exhale hate.

 

5| I am enough. I have enough. There is enough.

 

6| Quiet. Focus. Trust.

 

7| Breathe in peace, breathe out love.

 

8| Be true. Be kind. Be present. Breathe.

 

So what does this have to do with tomato soup? Nothing other than the fact that it’s the perfect meal to warm up and nourish your body after some quality time on your mat. Considering most of the UK has experienced a freeze over the last few days, a soup recipe was warranted. This vegan tomato soup gets its rich and creamy texture from puréed cauliflower and nutritional yeast. The addition of red bell pepper, garlic, and plenty of spices creates layers of flavour that will keep you coming back for more. It’s the perfect meal to warm your heart during lunch or dinner, and it’s pretty much a requirement that it be paired with grilled (vegan )cheese. This soup will warm your soul on a chilly winter's day.

Creamy Vegan Tomato Soup – Serves 4

3 tablespoons extra-virgin olive oil, plus more for garnishing

 4 cloves garlic, minced

 1 medium yellow onion, diced

 1 red bell pepper, roughly chopped

 2 28-ounce cans whole peeled tomatoes in juice

 1 small head cauliflower, roughly chopped

 1 teaspoon dried oregano

 1 teaspoon dried basil

 dash of red pepper flakes (optional)

 ½ teaspoon sea salt, more or less to taste

 3 tablespoons nutritional yeast flakes

 ½ to 1 cup water (if needed to thin soup)

 fresh basil, chopped (optional)

 

How To -

 1.Add olive oil to a large stock pot and heat over medium heat.

 2.Add in garlic and onion. Cook for 3-5 minutes until tender.

 3.Add in the red bell pepper and cook for another 2 minutes.

 4.Add in the tomatoes, cauliflower, oregano, basil, and red pepper flakes (be sure to submerge the cauliflower chunks in the tomato liquid as much as possible -- it will seem like there is too much cauliflower, but there is just enough)

 5.Bring the mixture to a boil. Reduce heat, cover, and allow the mixture to simmer vigorously for 25 minutes.

 6.Turn off heat and purée mixture with a blender for 5-10 minutes or until the mixture is very smooth

 7.Add in salt (to taste) and nutritional yeast. Simmer on low for an additional 10-15 minutes, stirring occasionally. If soup is thicker than desired, add in ½ to 1 cup water and whisk into soup.

 8.Ladle soup into bowls. Drizzle with olive oil and top with chopped fresh basil, if desired. Enjoy!

Vegan Tag Featuring Lisa from Raspberry Ketchup.....

When the beautiful Lisa from www.raspberryketchup.com contacted me and asked if I fancied collaborating with her again I immediately jumped at the chance, after all it is nothing but a privilege to work with such a lovely person who is creative and like minded!  After bouncing some ideas around we decided to challenge each other to a vegan tag, mine can be found on Lisa’s blog and I am excited to have hers here on mine. So grab yourself a cuppa (cake optional but advised!) and enjoy……

So, the other day I was introduced to a friend of a friend who was extremely curious about my veganism, one of her questions was, but what if you do all this and you still get ill or get cancer?

My response:

1. I am not JUST vegan for me. I am vegan for the animals, the planet and those around me because I practice what I preach. I am vegan for my health, but I also love that my money will not be going into industries and companies that exploit, torture, and murder animals. I love that when I cook a meal the majority of the waste biodegrades back into the ground and provides it with nutrients. I love that my carbon footprint is so much lower than someone who buys into the meat or animal products industry.

2. I want to feel as good as I can while I am here. A plant based diet will give you more nutrients and that is a fact and the more vitamins and minerals in your body - the better you will feel. Animal products just aren't good for you anyway so I don't know why people have become so protective of them? Tell me how you feel after cow's milk or a product with it in? Got mucus in your throat? That'll be your bodies defence system because it is made for a baby cow, not you. Are you feeling bloated all the time? Probably because you're putting these alien substances in your system constantly. Feel anxious, depressed and stressed all of the time? Do you think it helps that you eat animals that have cortisol (the stress hormone), epinephrine (adrenaline), and norepinephrine (another stress hormone) in as they die and you then eat it? I don't think so. The fact of the matter is you probably can't lecture me on a diet I have read so much into. Especially if you have never even given it a go!

3. The Ripple effect. 'Just as ripples spread out when a single pebble is dropped into the water, the actions of individuals can have far-reaching effects' - Dalai Lama (he is a bit of a hypocrite when it comes to veganism to be fair which is ironic I should use his quote here, but he makes a valid point). Since being vegan, I want to learn all I can about nutrition for when/if I have a child so they can pass it down my family tree. Remember, a seed never gets to see the tree it creates, but it is the start of something amazing. I don't need to feed my ego, I want to be a part of a movement for an ethical world and I want future generations to live healthy and free lives, from all species. If I've been living this diet and know all I need to know about it then I could lead a new human being with absolute confidence.

4. I'm not a pessimist. LOL. If you have ever read a book called 'Mind over medicine' or a similar book then you will know the true benefits of being an optimist. It isn't impossible to change from pessimist to optimist either so I would recommend doing so! I am not going to sit around and live my life thinking there is no point in anything so I won't even bother trying. I won't live my life thinking I will just be ill. I am alive right now and I will make the most of that. I am not easily defeated and know that I am my own authority. I refuse to put my money into industries that truly do not give a fuck if you live, become sick or die. I also know that you create the majority of, it not the entirety of your own reality with your thoughts and I quite frankly love myself too much to giving myself those kinds of thoughts, your thoughts produce your actions, your actions produce your next thoughts and over time they both produce the reality you will live in.

Peace out potatoes xo

 


 


If you want to read more about Lisa and her blog check out her amazing website http://www.raspberryketchup.com/

Autumn, Little Reminders, Pumpkin Spiced Latte & New Boots........

As the seasons change, the trees start to remind us of how beautiful it is to let dead things go, pumpkin spiced soy lattes are everywhere and you can put on your fav chunky jumper – my thoughts (and many other women’s!) turn to the dreaded winter boots. Expensive but a necessity, they must be affordable, go with everything in your wardrobe, be water proof, stylish, keep your tootsies warm and most importantly , be vegan.     Millions of animals are killed for leather every year and it’s also often impossible to find out where your leather comes from or even which animals’ skin it is. Most people would be shocked to discover that leather can be made from cows, pigs, goats and even cats or dogs. Before buying real leather, think of the true cost of this material, which is really the skin of a dead animal.

It’s easy to avoid all this cruelty by simply not buying leather. You can find stylish vegan-leather shoes on any budget, from cheap high-street offerings to high-end vegan-fashion brands. These are some of the best -

Bourgeois Boheme  - Bourgeois Boheme offers loads of stylish luxury vegan shoes for men and women.

ASOS -  ASOS has a search filter for non-leather shoes, making it even easier to find cruelty-free footwear.

Pull&Bear  - Boots from Pull&Bear are made from synthetic materials. There’s no need to buy leather shoes when animal-friendly alternatives look this good.

Wills Dock Boots - Wills has a wide range of vegan men’s shoes in every style that the compassionate shopper could ask for!

New Look - New Look has many styles in synthetic materials, and it’s easy to check whether your shoes are cruelty-free by looking at the materials information sticker on the sole.

Esprit - High-street brand Esprit has embraced the demand for animal-friendly shoes by releasing a whole range of faux-leather footwear, all clearly labelled as suitable for vegans.

Beyond Skin - Classic ladies’ loafers are a wardrobe essential, offered here in black faux patent leather. Beyond Skin offers a huge selection of styles from sandals to high heels, all suitable for vegans!

River Island Double- Faux-leather shoes are available at fashion retailers like River Island at bargain prices.

Good Guys - Good guys (and girls) don’t wear leather! This cool brand has a selection of trendy vegan shoes for men and women.

 Dr. Martens - Dr. Martens has a small selection of vegan shoes, including its most popular styles, so compassionate shoppers can still get the classic look. These products are clearly labelled and easy to find in stores and online.

Some companies can’t guarantee that all their glue suppliers are cruelty-free. If you find a pair you like, call or e-mail the company to find out! Now that you’ve got animal-friendly shoes sorted, what about the rest of your wardrobe? Why not make the pumpkin spiced latte below and check out the PETA vegan fashion awards to see the most stylish cruelty-free clothing and accessories of 2016.

Pumpkin Spiced Latte

Coffee/Soymilk Base:

1 1/2 cups almond milk

1-2 shots espresso OR 1/2 cup strongly brewed coffee

1 1/2 Tbsp canned pumpkin (unsweetened)

sweeten to taste (I used agave syrup)

1/2 tsp pumpkin pie spice OR cinnamon/nutmeg

1/2 tsp vanilla extract

dash of cayenne (optional, but recommended!)

 Sweet Pumpkin Foam:

1 tsp canned unsweetened pumpkin

1/4 cup warm soy milk

1 tsp agave syrup

dash of spice

tiniest pinch of salt

tool: hand foaming tool

1. In a small soup pan heat all the base ingredients. Note: If you are using coffee you can add it directly to the pan here. However if you are using fresh hot espresso you can add it last.

2. Stir all ingredients until simmering. Make sure the pumpkin dissolves into the base well and the spices don't clump. Add the spices last if you are having clumping issues. When mixture is at a low/med boil you can remove from heat, pour into a serving mug and set aside. Optional: I like to get my base mixture extra fluffy by whipping with my foaming wand a few times. A few nice bubble form..

Foamy base mixture..

3. Quickly whip up your pumpkin foam by heating all the ingredients in a tall circular glass until warm. Then whip into a foam with a foaming wand. (If you do not have a foaming wand you will have to skip this step and simply go with a no-foam latte. Simply add the 'foam ingredients' to the main base mixture.)

4. Top your steamy hot base with a few scoops of pumpkin foam. If you have not added your espresso yet, do so now. Dash of spice on top.

5. Top with soy whip if you are feeling luxurious. ENJOY!

 

 

African Adventures, Cat Worshiping & Not A Camel in Sight.......

I have a little confession to make…. I have totally forgotten how much I love Egyptian food. Which is odd as since returning from my African adventures a year ago now all I have done is think about the amazing foods I ate. During my travels I spent time in various places across Egypt and also Morocco, and being honest, it is the Moroccan food which has stayed with me the most. So when Sunday lunch with the girls came round and an Egyptian restaurant was decided upon I was very excited to get my teeth into every dish on the menu. Egyptian food lends itself to veganism incredibly well. Just ask for no cream or milk to be added and voila! A door of foodie opportunities opens up. Being unable to decide what we wanted we opted to share a large sharing platter made up of 5 dishes plus some olives on the side (which were AMAZING!) These were some of the delicious dishes we tried -

Foul – Mashed fava beans served with salad and pita bread.

Falafel – Deep fried balls of mashed broad beans and/or chickpeas with dill, parsley, garlic, onion and cayenne pepper. Served as a dish or in a sandwich with pita bread

Kosheri – Rice, pasta, lentils, chickpeas, noodles and fried onion, lovingly topped with spicy tomatoes source..

Hummus – As sold across the world but only better in Egypt. Hummus is a thick, filling dip made from mashed chickpeas, sesame paste, and olive oil. In Egypt a bowl of hummus and pita bread is a meal in itself.

Tabouleh – Quintessential Middle Eastern salad made from chopped parsley, cucumber, tomatoes, spring onions and bulgur wheat

Tahini – Thick, rich, sesame seed paste served with olive oil and pita bread.

Mahshi – Assorted vegetables stuffed with rice.

These are really just a small selection of what’s out there for vegans. Egyptians do a zillion and one things with okra, aubergine, and courgettes most of which involve no meat or dairy products at all. They are super easy / cheaper to recreate at home and minus the oil are extremely healthy. All the vegan foodie delights and no camel spit in sight!

A Vegan Miracle (well vegan / gluten free Ricotta)............

There is nothing better than finding an amazing vegan cheat that actually works and when I found this one (which really does!) I HAD to share it with you lovely lot. It is a pure stroke of genius and super simple to use tofu to make a cholesterol-free lower-fat ricotta cheese substitute that is 100% vegan and dairy-free! If you need a ricotta cheese substitute for a vegan lasagne,ravioli or any pasta dish, try this simple yet convincing ricotta cheese substitute. It's made with fresh garlic and shallots for plenty of savoury flavour, with a bit of nutritional yeast and lemon for a cheese-like taste.

Like all vegan recipes, this ricotta cheese substitute is dairy-free, egg-free and cholesterol-free, and it is also gluten-free. Winning!

Vegan Ricotta Cheese Recipe - courtesy of Chef Scot J. Jones.

•8 ounces firm tofu

•1/2 teaspoon minced garlic

•1/2 teaspoon minced shallot

•1/2 teaspoon plum vinegar

•1 tablespoon fresh lemon juice

•1 teaspoon extra-virgin olive oil

•1 teaspoon nutritional yeast flakes

•1/2 teaspoon chopped fresh basil

•1/2 teaspoon chopped fresh parsley

•Salt and freshly cracked black pepper

How To -

·        Press the tofu through a potato ricer into a large bowl. If you don’t have a potato ricer, mash the tofu with your hands until crumbly.

·        Add the remaining ingredients and mix well. It should be the consistency of ricotta cheese.

·        Use in the recipe of your choice. I incorporated it in to Jamie's Baked Ricotta & Tomato Orechiette (GF) With Broccoli, Fresh Oregano & Chilli. Totally pukka!

Memory Lane, 6.30am Yoga Classes & a Morrocan Chickpea Stew (vegan & gluten free)..........

Last September saw me back packing around Morocco – from Marrakesh to Agadir via the Atlas Mountains (yep we trekked!) and finally a week in a surf / yoga camp, it really was the trip of a life time. My muscles ached from the hiking, surfing and 630am yoga classes but my goodness, it was worth it! But my favourite thing about my Morocco with out a doubt was the amazing food – delicious veggie tagines, thick dark coffee, dates in abundance and of course falafel. But it was this recipe which I picked up in a little riad I stopped at in Old Town Marrakesh that has stayed with me. Some how between the lovely owners non existent English and my very poor French we got the ingredients down so I could enjoy it when I got home – well worth the effort!

 

Moroccan Chickpea Stew (serves 4)

•1 small aubergine, cubed

•Olive oil

•½ onion, thinly sliced

•1 garlic blub crushed

•½ tsp ground cumin

•½ tsp paprika

•Pinch of cayenne pepper

•200g  chopped tomatoes

•200g cooked chickpeas, drained

•Salt and freshly ground black pepper

•Dash of harissa paste

•Finely chopped parsley or coriander, to garnish

 

How To -

1.Brush the aubergine with olive oil and cook under an overhead preheated grill or in a cast iron ridged grill pan until it starts to soften and colour. Set aside

2.Line a heavy saucepan with olive oil and set over a medium heat. When hot, add the onion and garlic and cook gently until golden. Stir in the spices and cook for 1 minute, then add the tomatoes and cook for about 5-10 minutes until the sauce has reduced a little.

3.Add the chickpeas and aubergine and season to taste with salt and pepper. Heat through gently and then stir in a dash of harissa (if using).

4.While the stew is cooking, make the couscous / quinoa or brown rice. Squeeze in a little lemon zest and juice and chopped mint, fluffing up the grains with a fork. Season to taste and serve with the hot stew, sprinkled with parsley or coriander. Enjoy!

Small Business Saturday - Dash Water......

I am a mahoosive supporter of local small businesses and try where ever possible to shop within my local community. I am a very lucky girly and have been adopted by Gods green county itself, Yorkshire. Meaning I am spoilt for choice when it comes to small local businesses both in my local community and all over the UK. However I do know from literary bestsellers to the latest gadgets, there is no denying that the internet makes it far easier to compare the price of shopping. But the tide is turning and buying locally is the message behind Small Business Saturday.

 And there are plenty of reasons why it is worth going local to support small business Saturday –

1. Your spending will boost the local economy

 Research on spending by local authorities shows that for every £1 spent with a small or medium-sized business 63p stayed in the local economy, compared to 40p with a larger business.

 2. It is the ethical choice

 Buying out-of-season produce, like strawberries in December, lowers your eco-credentials. As does eating veggies and breads that have been flown halfway round the world or wrapped in layers of plastic. When you shop at local bakers, farm shops and green grocers, it is likely that a decent percentage of the produce has had a short field-to-fork journey. Along with supporting local businesses, it means the food is likely to contain more nutrients and have less packaging.

3. They sell quirky, one-off gifts

 Independent shops often stock items which are made locally and aren't available elsewhere: buy a dress by a fledgling designer and there is little chance of turning up to the office Christmas party wearing the same as someone else.

 4. You can help build communities

 Bookshops, cafes and craft shops often drum up custom by hosting events, from book groups to knitting clubs and children's events. If the businesses are not supported, the local groups tend to disappear too.

5. You might get a better deal or some good advice

 Local bakers throw in extra bagels for regulars; grocers give informal 10% discounts; and market stall holders are prepared to negotiate on prices. Independent retailers can use their discretion to reward regular custom, and it can mean you get discounts on the items you actually want to buy, rather than being tempted by multi-buy offers in the big chains.

  So because I am passionate about supporting small businesses and I am an action speaks louder than words kinda gal, every Saturday I will be bigging up my local favourite business in aid of small business Saturday! So with no further ado, let me hand over to Dash Water owned by Alex and Jack to tell you all about it –

We’re Jack and Alex and we originally started out working in the mainstream soft drinks industry. It's where we developed a daily office ritual of bringing in a water bottle filled with different fruit and vegetables. We'd nerdily compare flavours, but frustratingly couldn’t find anything we liked half as much available in the shops. So Dash was born - and we're doing it all with only three natural, organic, British ingredients: water, fruit and vegetables, and bubbles. Crafted in East London, our infusion is a finely-tuned six hour process to achieve perfection, and currently comes in two delicious flavours: Lemon & Lime and Cucumber & Lemon. Dash is for healthy, tasty, on-the-go hydration - all day long. Our mission put simply is to get people drinking more water. We want to make water more exciting for you, using as few, and as naturally good ingredients as possible. We want to create a drink of the highest quality, adding a little sparkle along the way and that's why we're made in the UK, artisanally crafted and mindfully sustainable. Our sparkling spring water is infused with organic and misshapen fruit and vegetables to add a subtle dash of flavour. Meaning no calories, no sugar, no additives - nothing but all-natural ingredients.

http://dash-water.com