Beautiful apple, kale and bramble (blackberry) juice above.
The wonderful summer has produced SO many apples, so many that a branch snapped under the weight! They’re perfectly ripe now so we’re busy juicing and making pies and chutney. And just eating them… that’s probably the best. Badger and deer are clearing up the windfalls.
We’ve also been enjoying semi-blended soups just now consisting of ingredients such as tatties from garden, carrots, leek, garlic, broccoli, parsnips and peppercorns. Similar to this root soup recipe over on frugal.
Also: these are very good 🙂
Get a free Graze Box:
A rich and nutritious golden soup for the start of Autumn!
1 thumb sized piece of ginger, peeled
4 or 5 small new potatoes, skins on, chopped small
5 large carrots or equivalent, scraped and chopped
1 large onion, peeled and chopped
5 cloves of garlic, chopped
a handful of cashew nuts
1 to 2 heaped teaspoons of turmeric (we used this one)
about 1 teaspoon of black pepper, freshly ground if possible
1 tablespoon of olive oil
water to cover ingredients well
seasalt to taste
Place the ginger, potatoes, carrots and onion in a large pan and cover well with boiling water. Bring back to boil and add the cashew nuts and garlic. While the vegetables are cooking mix the turmeric in the olive oil with the black pepper and leave to stand.
Once the vegetables are tender, add salt to taste and place everything – veg, liquid, nuts, turmeric/oil mix – into a blender and blitz until smooth.
Pour into bowls and squeeze some lime juice over the top. Yum!
Montbretia by the pond:
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
Montezuma’s vegan Easter range includes dark cheeky bunnies, a dark eco egg and this year they have a beautiful 100% cocoa egg with buttons and a large egg with peanut butter truffle mini eggs! See them here.
This is such a bright and flavourful recipe, it would make a good addition to a festive meal!
Ingredients (for four):
a little olive oil
8 carrots, scraped and chopped
1 large onion, chopped
1 stick of celery, chopped
1 small potato, diced small
2 inch square of fresh ginger, peeled and cut up
1 tablespoon of dried coriander (you could use fresh but it will make the soup go a bit green/brown in colour)
6 or 7 cloves of garlic, crushed or sliced (or even thrown in whole)
a handful of cashew nuts
water as needed
seasalt to taste
In a large pan, fry off the onion, carrot and celery until softened. Add the potato, ginger, coriander, garlic and nuts and cover with water. Bring to the boil and turn down to a simmer for about 20 minutes or until all vegetables are tender. Add salt to taste and then blend it all up! Delicious 🙂
For four people, blend up: 2 ripe avocados, 3 bananas, an inch or so block of fresh peeled ginger and 1 or 2 tablespoons of cocoa (or cacao if you would like to keep this totally raw).
That’s it! It’s rich and creamy and surprisingly good for you 🙂
Optional variants: add the grated rind of an orange, or exchange the ginger for a little chilli, fresh or dried.
Don’t miss our Vegan Christmas page!
Montezuma’s, a company that has provided vegans with completely delicious chocolate since we went vegan over 20 years ago, has some lovely gift ideas this year! There’s truffles and buttons and gift bags and even a library, yes a library, of chocolate! Go see!
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):
Don’t miss our Vegan Advent Page and our main section of Christmas recipes and gifts!
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
The All Dark Collection!
And don’t miss our own Vegan Christmas page!