This made a LOT of soup (serving at least 6), but quantity all depends on the size of the pumpkin.
flesh of one pumpkin
3 red peppers
water and soya milk to cook up in (does not have to cover veg, will be too runny)
handful of cashew nuts
seasalt and paprika to taste
Peel and de-seed the pumpkin and chop into chunks. Place in a pan with chopped peppers, carrots and liquids. Bring to boil and simmer until veg is tender. Add salt and paprika – I used about a teaspoon for a big pan but you could go hotter. Blend up with the cashews, check for seasoning and serve with paprika sprinkle.
Some of us sampled Redwood’s latest products. ‘Dear God,’ and ‘Magnificent,’ were among the exclamations heard.
The cheezly bubbled up during cooking which was exceptionally easy: remove packaging and cook for 10-12 minutes at 200C.
The gluten free among us had a magnificent – there’s that word again – salad of lettuce from garden, cuke, avo and red pepper dressed with hemp seed oil and lime juice. Oh, and this:
- Recipe: take 3 packs of moo free mini moos three packs and arrange like so, in sunshine or rain.
Our favourite was the bunny comb, the little pieces of crunchie-esque candy are delightful (side note: we have a recipe for crunchies here). The sultana ones were reminiscent of Cadbury’s fruit and nut (been a long time but we recall) and the originals are smooth, mild and gorgeous, as moo free chocolate always is.
Available from: Goodness Direct, Amazon.co.uk and many other places as detailed here
Also check out the competition on the moo free website to win chocolate goodies including those above 🙂 Closing date July 30th 2012.
The latest show from The Vegan Option – Born Vegan: from1976 UK TV to the Hebrew Israelites, three very different vegan childhoods. Am listening as I blog, is fascinating 🙂
Open the box and it hits you: that exciting, sugary Easter Egg scent from childhood. I don’t know why chocolate should smell different when formed into an egg shape, but it does. Dark chocolate eggs are of course gorgeous, but altogether more grown up. This is the one for children and those who don’t like high cocoa content chocolate. The moo free egg is sweet and mild and could easily be mistaken for a milk chocolate product.
It’s a good 100g size and the bunny, butterfly and flower packaging is a nice change from dark eggs which are usually aimed at very mature people…
Available from Amazon.co.uk and larger Waitrose stores. Moo Free Chocolates have full details of all stockists on their website
See Vegan Easter for our full updated listings.
But first to the crisps: completely guilt free, dried raw squares of tastiness. The three flavours are Beetroot, Spicy Thai and Red Pepper and they’re all very good…
…but the absolute winner for us was the red pepper. Reminiscent of pizza, these would be very nice little crackers too. Topped with a small slice of tomato, a basil leaf and maybe half an olive… but before these musings could be made real and captured on camera they were all scoffed by other people.
The brownies are satisfyingly sticky, soft and rich, remarkably like a cooked cake but you still feel great after eating them. No sugar rush/up/down thing going on at all.
And just look at this cacao mint brownie coming towards you:
Excuse the food porn 🙂 Other varieties are cacoa cashew which is pleasantly cinnamony, carob hazelnut and carob orange. The carob ones are nice, they got gobbled down fast, but chocolate is always preferred here.
All these delicious, healthy products are raw, organic, vegan and free from wheat and gluten 😀 You can read more about them and purchase on Gourmet Raw’s website Use code GR003 for a 10% discount.
This recipe originated in Sarah Brown’s Vegetarian Kitchen (BBC cookery series). Topped with mash, the base is a rich mix of aduki beans – said to give you the strength of the dragon, this is where the dish gets its name – and brown rice in gravy.
Here’s how we do it:
Soak beans overnight if using dried ones. For the mammoth pie above which did dinner and lunch next day for four, we used 250g of dried beans. Place in a large pan, cover well with water, bring to the boil and let simmer for a long time… (should be instructions on the bag). Throw in the rice (200g) about half way through cooking. Add more water if needed. Once it’s all nearly cooked add the vegetables. In this pie there were four carrots and one head of celery, all chopped. Onion is good too.
As that cooks up a bit, add a teaspoon of mixed herbs, a good squidge of tomato puree and a teaspoon of yeast extract. Taste and add salt if needed. Stir well. Top with mashed potatoes – especially easy if using cookware that does hob and oven like our favourite Le Creuset Cast Iron Round Casserole – and bake in a hot oven until nicely browned.