Breakfast at home (on our new pallet table!) and the Vegan Fry at Food Story in Aberdeen:
It’s great to eat a really good meal prepared by someone else sometimes, isn’t it? allplants deliver 100% vegan meals directly to your door!
The details: customers can select six dishes from their menu of flavourful dishes like creamy Cashew Mac, Golden Sesame Satay and BBQ Burrito Bowl.
- 100% plant-based (no animals products) and made with healthy whole food ingredients, like vegetables, fruit, mushrooms, nuts and seeds
- Chef-prepared – simply heat and enjoy
- Flash frozen to lock in taste and nutrients with no chemicals
- Delivered directly to homes and offices across Britain
- Available in portions for one (380g) or two (760g)
- Gluten-free and high-protein options available
- New dishes added monthly
- Available as a one-off order or subscription – customers can pause, delay or cancel their subscription at any time
- 100% recyclable or reusable packaging, with free CollectPlus returns label for packaging included
- Check them out here
Eating: porridge with Moo Free Baking drops. So like milk chocolate those wee drops! Amazon and Goodness Direct both have them.
Reading: The Cooking Gene. A journey through African American Culinary history in the Old South by Michael W. Twitty.
Was not expecting to find vegan recipes in this extremely informative title, in fact did not know it would contain recipes at all and bought it to learn about slavery, but African Soul Fried Rice sounds good! A great mix of autobiography and history.
Don’t forget, we’re on Facebook, Twitter and Pinterest!
The Old Auction Room in Strichen, Aberdeenshire, has recently been all done up and its wonderful café always has gorgeous vegan cake! There seems to be a vegan and gluten-free main or soup each day too. Above is a raw chocolate brownie, below a slice of date and walnut loaf, both gluten-free.
They also have vintage clothes, old books and antiques for sale. Some hats:
There’s a florist and a barber on the premises too.
And a wee fairy! Here’s their facebook page.
The weather may be dull but the soup doesn’t have to be!
Carrot, Sweet Tattie and Pepper Soup
1 tablespoon of olive oil
1 red onion, chopped
5 large carrots, scraped and chopped
1 medium sweet potato, peeled and chopped
2 large peppers, de-seeded and chopped, we used 1 red and 1 orange
about half a cup of quinoa
small bunch of fresh coriander or a tsp of dried cumin
5 cloves of garlic
water to cover
seasalt to taste
In a large pan, fry off the onion for a few minutes before adding the other veg. Stir until coated in oil and then add water (boiled in kettle makes cooking quicker). Add the quinoa, coriander/cumin and garlic and cook until the quinoa has sprouted and the vegetables are tender. Add salt. Blend until smooth, adding more water if too thick. If you like a creamy soup and have a strong blender throw a handful of cashew nuts in there too.
Enjoy in all and any weathers!
This is a beautiful new product from Living Naturally, the makers of soapnuts, that wonderfully pure and natural laundry alternative. Bergamot, Ylang and Rose Soapnut Salve is gentle, does not sting even slightly sore skin and smells glorious, the dominant scent being ylang ylang.
We’ve used it on chapped hands, mild eczema and sore noses with perfect skin-softening effect. It contains a wide variety of herbs including soapnuts themselves, and also: plantain, marshmallow, chickweed, burdock, calendula and dandelion.
This review has been organised by the VEGAN lifestyle ASSOCIATION It has not been paid for and the products were sent free of charge. This is genuine and unbiased review of the product. Living Naturally is listed with the VLA and offers Associates a 20% discount and you can take advantage of this here
So simple: cook pasta of your choice; fry up some chopped onions and whole chestnut mushrooms in a little olive oil. Once cooked, drain the pasta and stir everything together adding salt as desired. Add chopped parsley and cherry tomatoes, some seeds. Eat.
And a dragonfly, there are so many this year…
Choose a cake recipe, chocolate is good, vanilla would be nice too. Bake cake in two 9″ sandwich tins and cool. Prepare the mousse by blending a box of silken tofu with a heaped tablespoon of icing sugar, a tablespoon of cocoa powder (also heaped) and a tablespoon of coconut oil which won’t heap in this heat so two splodgy spoonfuls will do 🙂 The coconut oil goes in at the last minute of blending; you will see the mixture thicken and it’s this ingredient that makes the mousse light and slightly fluffy… Put some between the cakes and pile the rest on top.
Eat in the sun, or in the shade; in bed or in the bath, it matters not, just eat…