And reading (review soon).
And hot chocolate (ginger and orange and on sale).
That’s us just now.
Three exciting new vegan ice cream flavours from Ben and Jerry’s, though not cheap at £5.50 per tub (Tesco), so they’re being kept for Christmas!
Also new on the pudding/cake front from supermarkets are Morrison’s Salted Caramel Donuts, confirmed as suitable for vegans, and, in direct contrast to the above ice cream, only 50p per pack 🙂
Photo taken from this Guardian article: Tofu Turkey with all the Trimmings; Britain carves out a meat-free Christmas.
Don’t miss our own festive recipes on the Yule page!
Now… off to decorate the enormous tree that has come home this year…
Holland and Barrett have a gorgeous selection of dairy free Christmas goodies in store and online here.
Cranberry & Orange Tiffin Mini Bites and Mini Iced Fruit Cake Bites from the Co-op (click photo for bigger image):
This year hotel Chocolate have produced this gorgeous Yule Log! It’s 70% dark chocolate praline with almonds and hazelnuts…
There’s some other sweet things going on there too, see them all in the vegan section of their site:
And… don’t forget the amazing All Dark Collection
And don’t miss our own Vegan Christmas page!
Eating: a simple trifle made of bananas in vegan jelly, topped with thick custard and this rather nice provamel cream (we were lucky enough to find a few of these cheaply on Approved Food recently). There’s a more detailed trifle recipe on the Vegan Christmas page.
Reading: Manda Scott’s Boudica series.
Looking at: wintry sunsets.
When we first started this website and journey in 1998 veganism was quite a far throw from the mainstream. Vegan cheese was only to be found in health food shops and newspapers reported on the lifestyle as if it were something akin to a cult.
We remember the excitement when the first vegan white chocolate came out and the delight taken in a simple vegan sausage roll.
What changes there have been since then! And so many of them in the last couple of years.
You can now choose from a huge variety of vegan cheeses in most supermarkets. Tesco sells ready to eat vegan macaroni cheese. Both Asda and Tesco have a value garlic bread that is vegan. And Quorn – finally – have a few vegan products.
From The Telegraph: Number of Vegans in Britain Rises by 360% in 10 years
Since this article on restaurants missing out on half a million vegan diners many chains have come out with vegan menus. MacDonald’s have removed that beef ingredient from their fries (in the UK at least) and do a vegan burger. Wagamama, Costa, Pret, Starbucks, Handmade Burger Co., Las Iguanas, Yo Sushi, Zizzi: they all cater for us, and well. Ben and Jerry’s have three new vegan flavours of ice cream…
Yes. It’s wonderful! Long may it continue and grow!
But sometimes we still take delight in the smaller vegan moments. The latest River Cottage cookbook? Vegan.
And we remember the companies who have always served us well: the many eateries both local and distant, Pizza Express, Lazy Day Foods, Linda McCartney Foods, Holland and Barrett, VBites (formerly Redwoods) and the online shops such as Ethical Superstore (voucher code below), Montezuma’s and Goodness Direct (now gone).
Long Live the Veganity!
Fascinating article on vegan health and fitness:
They’re light. They’re fluffy. Gluten free. Soft and gooey too. Welcome to vegan chocolate chip pancakes made with aquafaba and the wonderfully sweet and mild, just like high quality milk chocolate, Moo Free Baking Drops!
This recipe was developed for the #MooFreeBakeOff 2017
Just look at the chocolatey gooey-ness…
And the fluffiness? Can you see the fluffiness?
And the magic ingredient that makes them light and fluffy? Aquafaba, the cooking liquid from beans or chickpeas. Here we used the water drained out of one tin of chickpeas.
water from one tin of chick peas (or other beans)
1 heaped tablespoon of caster sugar
1 tablespoon of sunflower oil
1 bag of Moo Free Baking Drops
10 heaped tablespoons of Doves Farm Gluten Free Self Raising Flour
soya milk to mix to a good pouring batter (about a cup, but add it gradually)
a dash of vinegar
We used a cake mixer but you could whisk by hand! Pour the aquafaba into your mixing bowl and add the sugar. Then, on the highest setting, whisk for about six minutes: until frothy and possibly forming peaks. Turn the mixer down to a slow setting and add the sunflower oil, baking drops, and then gradually, bit by bit, alternate soya milk and flour until you have a good thick batter that can also pour. Pour in those Moo Free Baking Drops and turn up the speed on the mixer to fluff things up!
Our first batch, with only 8 spoons of flour, was too runny and the pancakes were not fluffy, but we quickly ate those up and added flour 🙂
At the very end of mixing add the dash of vinegar.
Spray or wipe a sturdy frying pan or skillet with a tiny amount of oil and heat to quite a high temperature. We made small pancakes using tablespoons of the batter, three at time, in a large frying pan. Once little holes appear in the batter (probably after about a minute, depending on heat) that’s the time to flip them over and do the other side which generally needs less time.
We ate them while still warm, with strawberries.