In beautiful, colourful Neal’s Yard, in the former home of Monty Python, resides the Wild Food Café. We enjoyed our raw pizza and salad (it is ‘raw-centric’).
Also in Covent Garden is LabOrganic, which we visited more than once for their fresh green juices and raw chocolate mousse.
We loved The Coach and Horses vegetarian pub with its timeless rickety stairs, twenties music and somehow Dickensian mantelpiece:
The ‘tofush’ and chips was excellent:
and the flowers in a teapot, pretty:
Though we didn’t eat in them, Food for Thought in Neal St. had a savoury and delicious smell wafting out its door and the dishes visible through the window of totally vegan Vantra Vitao looked very good.
A very nice roast, the sweet spiciness of the chestnuts making it quite different in flavour to our cashew and walnut ones. Serves four generously.
Fry off 2 large red onions and 4 sticks of celery, both roughly chopped. Add in seven cloves (or less, up to you) of finely chopped garlic and a good bunch of fresh rosemary, scissored in.
Once the above has softened add a jar or tin of chestnut puree and stir until dissolved. Add a little water (about half a cupful) before mixing in a cup of Orgran Rice Crumbs (or other bread crumbs) and a couple of tablespoonfuls of gluten-free flour. Salt to taste.
Place in an oiled loaf tin and bake at 200C for at least half an hour or until firm. Yum. Slices well cold the next day for sandwiches or salads too.
Delicious and fresh after the rich food of Yule, the courgette bases are juicy and flavoursome. Nice as canapés or a starter.
Brush a baking tray with olive oil . We used three courgettes, sliced to just under a cm thick, to cover a full size oven tray. Top with pizza sauce of your choice: ours consisted of passata mixed with a little olive oil, finely chopped onion, dried oregano and seasalt. We topped off with some Redwood’s melting cheese, but half an olive would be nice too. Bake for about 20 minutes at 200C/400F.
And as we seem to have developed a food/tree rhythm in recent posts, here is a woodpecker hole in a Scots Pine, which happens to be roughly the same shape and size as a mini pizza bite 🙂
A simple supper or a filling breakfast using up leftover mashed potato. We had one very heaped soup bowl of mash, but the recipe is versatile 🙂
Fry off 2 red onions and a couple of good sprigs of sage (chopped or scissored in). Mix into the potatoes with a block of grated cheezly and a tablespoon of flour. Squishing it all up with your hands is best. Press into fairly thin pancakes and dip each side in crumbs of some sort, we used Orgran Rice Crumbs. Shallow fry, turning once, until crispy.
A very simple and very good (and rather vague) recipe. Fry off some finely chopped onion and garlic and add a selection of roughly chopped – chunky – vegetables. We used: courgettes; red, green and yellow peppers and celery. Mushrooms would be great too. Add chilli of choice, either finely chopped fresh chillis, dried chilli or a chilli powder mix, or maybe a mixture of these. Stir well.
Bung in a box of passata or chopped tomatoes and add a little water to the mix. Bring to boil and turn down to simmer. Once veg is tender add a tin or two of cooked red kidney beans and salt to taste. Nice served with rice, a baked potato or quinoa or, if you’re feeling a bit trashy, chips. Cucumber is a good cooling accompaniment. Other optional additions: a teaspoon of sugar stirred into the sauce really brings out the flavours in a different, sweet, way; a few squares of dark chocolate melted through it turn the dish into a darker, richer mole.
Don’t eat when you’ve been talked into watching a scary fast moving zombie film that will make you consume the hot chilli far too fast and overheat in a bad way.
And, books again: now is the time to get a copy of Rose Elliot’s Vegetarian Christmas for 1 pence or 1 cent. The price will inflate hugely through November and December and it’s a lovely collection of recipes. See our review here or visit Amazon in the UK or Amazon in the USA.
And finally, a mention for the wonderful online health food shop Goodness Direct, such a life saver for rural dwelling vegans.
It goes all melty in the oven and tastes like something from the distant past, in a good way, not in an over-flavoured, chemically and unfortunate way. This pizza cheese comes ready grated and is delicious. I extended the taste testers beyond just our family, including those who still eat dairy cheeses, and the general consensus was that this vegan cheese ‘does not taste weird’, which is actually quite an accolade.
The same company do a range of sliced vegan cheeses in ten flavours: original, cheddar, peppers, hot peppers, olive oil, olives, tomato and basil, herbs, pizza and mushroom. They all share subtle flavouring from whole added ingredients and are very pleasant in a sandwich. Particular favourites in this house were mushroom, herb and pepper. Pictured below is the ‘original’ type paired with lettuce and onion.
I like the fact that the products contain no palm oil; they are also free from gluten and soya.