ABeautiful Green Smoothie made with wonderfully rehydrating coconut water (as ever these quantities make a large jug that serves four):
half a bag (about 3 cups) of baby leaf spinach
2 X 320 ml. tins of JT’s Coconut Water
1 tablespoon of nut butter such as almond or brazil (we used Cacao Brazilnut Bliss)
Top the jug off with juice of your choice: apple for a sweeter smoothie, orange for tartness.
Blitz and enjoy!
We’ve also tried their coconut oil which is rich and smooth and nourishing. We made this with it:
Coconut Chick Pea Rice:
1 heaped tablespoon (or 2 runny ones if you’re in hot climes) of JT’s Coconut Oil
1 large spring onion
4 or 5 cups of cooked rice; we boiled ours with a little turmeric, hence the nice yellow colour
1 can of cooked chick peas
seasalt to taste
Fry the onion in the oil until softened. Add the rice and chickpeas and stir until everything is well heated through. Season. Serve with salad. Simple and utterly delicious. You can really taste the coconut.
As the sun set on 2014 we went all retro with a VBites Gammon Style Roast and some pineapple fritters. The fritters were juicy and delicious!
Ingredients: one tin of pineapple rings in pineapple juice and half a cup (approx.) of Doves Farm Gluten free flour. Method: beat the flour and juice together to form a batter; dip/spread the rings with the mixture and shallow fry for a few minutes each side. Enjoy…
A beautiful accompaniment to Christmas dinner and easy to prepare (in advance too). Below is a wonderful recipe from Oatly, though we do have a dear friend who makes bread sauce by simply putting all the ingredients in an oven dish and cooking it in the oven with everything else, just giving it a stir now and again. Experimentation required!
Oatly Bread sauce (Makes approximately 1 litre)
600ml Oatly Oat drink
1 onion, halved & studded with approx 12 cloves
1 bay leaf
5 pepper corns
150g fresh white breadcrumbs
50g vegetable margarine, optional
1. Put the onion, bay leaf and peppercorns into a medium saucepan and pour in the Oatly oat drink. Bring the liquid up to just below boiling and take off the heat. Leave for 2 hours to allow the aromatic flavours to infuse the Oatly.
2. Remove the onion, bay & pepper and keep them to one side. Add the breadcrumbs, put the pan back on and cook gently over a low heat for about 15 minutes, stirring occasionally, until the bread crumbs have swelled.
3. Season with salt and pepper and stir in the marg, if using. You can use this immediately or chill and reheat it. If you are going to keep it for any time, pop the onion and aromatics back in to continue adding flavour.
This recipe was made using Oatly Oat drink – a great dairy free, healthy alternative to milk. For more delicious recipes and further information about the Oatly way of life, visit www.facebook.com/OatlyUK
Isn’t that beautiful? And just perfect for Christmas with the sparkly red berries? It’s the Peruvian Dark Bar with Cranberries from Ethicoco and it’s absolutely delicious; the texture is smooth, the flavour is full, the cranberries are perfectly tart and there’s plenty of them.
Ethicoco is a new vegan chocolate company that uses ethically sourced and organic ingredients. They also make ‘milk’ bars using oat milk and hand craft their chocolate ‘from bean to bar’, read more about that on their website.
In other news, we have resurrected our shop! We have aprons, t-shirts, bags, mugs, caps, bibs, badges and underwear in various designs both vegan and flowery…
We were sent some wonderful British bean products by Hodmedod’s. Before the title causes too much alarm: black badgers are a variety of pea that has been grown in Britain for at least 500 years, also known as carlin or maple peas. They are exceptionally flavoursome for a pulse and made a delicious hummus (substituting the chick peas in our usual recipe) and a wonderfully filling stew:
Black Badger Stew
250g of black badgers, soaked and cooked
2 onions, chopped
1 red pepper, chopped
4 sticks of celery, chopped
2 dried bay leaves
1 box passata (500g)
1 tablespoon of tomato puree
water as needed
seasalt to taste
Soak your black badgers overnight, bring to the boil and turn down to simmer for about 30 minutes. Add in the vegetables, passata, water to cover and bay leaves and simmer again for at least fifteen minutes or until the vegetables are tender. Remove the bay leaves. Thicken the sauce with tomato puree and season with salt. Nice served with rice or mash.
We also made a fava bean (broad bean) salad:
1 can of cooked fava beans
3 tomatoes, cut into chunks
1 small onion, diced
a handful of fresh mint leaves, finely chopped
Mix it all together and dress with the juice of one lemon and a little olive oil.
The big vegan box pictured above would make an ideal Christmas gift for any foodie. Not only does it contain the useful store cupboard staple of dried beans (including split fava beans which do not require soaking) but it boasts a plethora of ready to eat tinned products and roasted snacks. The baked beans are broad beans in a homemade style sauce rather than the orange goo of most brands. The dahl makes ‘chips with curry sauce’ into something gourmet and delightful. And the roasted beans and peas – wow – horseradish peas! Spicy like wasabi… There’s also a UK-grown bag of quinoa, removing any ethical issues with the product.
And speaking of Christmas: don’t miss our Vegan Christmas or Yule page for lots of festive recipes and gift ideas and also Advent calendars (those will sell out soon).