From the Co-op 🙂
And enjoying the beautiful low winter sun as it lights the trees…
Linda’s Fish & Chip Shop in the coastal town of Cullen now has a vegan menu! And it’s really good!
Nae-Chick Nuggets and chips:
Then you can walk it all off on the beach!
Yes. Frozen vegan pizza from GoodFella’s. It’ll be on supermarket shelves in April, retailing at £2.50, Vegan Society trademarked, and we can verify that it is delicious!
It was perfect on a day like this, when there had been some trudging through snowdrifts.
Then the courier made it through with our pizzas!
The crumbled falafel topping makes the pizza dense and satisfying and goes so well with the spinach, always a sturdy inclusion to Italian food. The hummus drizzle is garlic-y and cheese-y and perfect too.
We paired it with leek and potato soup, and with each pizza serving two, that made a big and filling meal.
This will be a great dish to have on standby in the freezer for busy (or lazy!) days.
Okay snow, we’re ready for you again!
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.
It’s a new year, a good time to get fit and healthy, so let’s climb a mountain! Up we go into the mist…
Bennachie in Aberdeenshire has several peaks. We’re going to visit four. Firstly the Mither Tap, then Craig Shannoch then onto the Little Oxen Crag and the Oxen Crag. The Little one is somehow the toughest, you’ll be peching as we say up here, Fitbit lighting up with joy at the raised heart rate.
Keep going! Keep going! Think about the healthy chocolate protein shake you’re going to have when you get home!
Purition‘s Raw Vegan Chocolate Hemp Mix blended in soya milk with some added banana and avocado. Yum, yum, yum.
But we’re not there yet, we’re circling back to cover more of the hill.
And down we go.
And it snows.
So we’re inside.
Sweaty Betty Ballet Bootcamp Encore is a great cardio and core workout from the ladies at Sleek Technique (lots of nice DVDs available too), no dance training required.
And now, a smoothie made with frozen blackberries, bananas, orange juice and a sachet of Purition‘s Raw Vegan Hemp Mix.
And after all that, how about some fortified cake? Yes, cake. It’s doesn’t have to be (that) unhealthy. This one’s made with 3 large mashed bananas mixed into a cup of gluten free self raising flour, a packet of Purition‘s Vegan Vanilla Hemp mix, a little sunflower oil and enough soya milk to make a nice thick batter. Pour into a greased square cake tin and bake for about half an hour at 200c/400F.
Cut into pieces and cover with dark chocolate, chopped pecan nuts and fresh blueberries. Happy Eating!
The Purition mixes mentioned in this post are their three vegan products, all made with nuts and seeds, all natural, nothing nasty, and over 14g of protein per 40g serving! See them all on their site here.
Wonderful skies just now. Especially on the coldest of days. Wonderful smoothies too, made possible by the wonder of frozen fruit. The combination of pecan nuts and tart purple berries such as brambles (blackberries) or blackcurrants creates a delicious and rich sweetness reminiscent of the best brown sugar.
(For four people, big servings, adjust as needed)
1 bag of frozen blackberries or blackcurrants
1 cup of pecan nuts
orange juice to cover in blender (probably about 1 litre)
If you like a thicker smoothie add an avocado or some linseeds.
Blend! Enjoy the brown sugary wonder! Go for a walk among the trees!
New Year: a time for brisk and breezy beach walks and fresh clean laundry! We used Planet Pure Organic Laundry Liquid throughout December and it proved a most effective product, I’ll be telling my Maids in a Minute about it since they are the ones who often do the cleaning at home. We had the lavender variety, which smelled lovely and was nostalgically reminiscent of another eco laundry liquid from the distant past (the nineties), Down to Earth, that was also scented with lavender. Planet Pure scores higher on the purity front though: it’s not dyed some chemical colour, instead being a natural brown and it settles a bit, needing a shake before use.
It washed everything really well, the ingredients including saponin rich soap nuts. The fresh scent of the finished laundry was certainly put to good test, given the deluge there’s been in the last two weeks. There were times when washing had to be brought in from the line and spun again, but it still smelled air dried and nice.
The accompanying stain remover worked well on some festive food stains and we also used it to remove a rusty water stain from a carpet, left by the Christmas tree holder!
This review has been organised by the VEGAN lifestyle ASSOCIATION. It has not been paid for and the products were sent free of charge. This is our genuine and unbiased review of the product.
Update: café is closed for winter but it has made Trip Advisor’s Top Ten Restaurants in Aberdeenshire!
Actually there were no fried green tomatoes. But there was a plethora of other wonderful food at this 100% vegan weekend café in Aberdeenshire.
The Last Bus Works Canteen is just out of New Pitsligo and open 10-6 every Friday, Saturday and Sunday.
It’s quirky and friendly and has a great selection of cake. Below is a chocolate orange muffin with ice cream.
There’s pink Himalayan salt on the tables, olive oil in an oil can and recycled shelves all around.
It was a relaxing and fortifying place to visit after an eight mile walk in the rain! Well worth seeking out.
Doesn’t look a very space age treat, but it is because it was cooked in this:
…and that looks like a robot, little eyes and everything, though it’s actually a VonShef Halogen Oven Cooker. It’s an amazing and energy saving device, great for when you want to just bake a cake or cook one dish without heating the whole oven. It also gets hot at once, no need to preheat. It comes with a bunch of kitchen stuff too: heat resistant basket, recipe book, extender ring, lid holder, baking tray, steamer tray, skewers, low Rack, high Rack (these work well as cooling racks) and a nice oven glove. It would make a great gift!
So on with the recipes…
Gluten Free Mini Chocolate Yule Logs:
125g of vegetable maragarine
125g caster sugar
250g Doves Farm Gluten Free Self Raising Flour
2 heaped tablespoons of cocoa
a good squirt of golden syrup (makes it ‘fudgey’)
a teaspoon of vanilla extract
soya milk to mix
decoration: marzipan, 200g melted chocolate and a sprinkle of icing sugar
Cream the marg. and sugar together and then gradually mix in the other ingredients like so: a little flour, a little soya milk, stir; add cocoa and some soya milk, stir. Once it’s all well mixed, pour into a greased cake tin and set the oven temperature to 175C and the timer to 45 minutes. Place the cake in there, close the lid and go for a walk to watch the sunrise (optional/replace with activity of choice):
Check for readiness with a skewer, cook for a few more minutes if still wet in the middle. Once the cake is totally cool, remove from the tin and cut into bite-size pieces. Top with thinly sliced marzipan and melted chocolate. It’s ideal to let the chocolate cool a little before spreading on the cakes (go and pick holly) as you can then pull a fork through it for a nice wood-like effect. Let the chocolate set and then sprinkle with icing sugar.
We also made Creamy Sage and Onion Potatoes in the Halogen oven:
8 medium potatoes, sliced very thin and par-boiled for a few minutes, we left the skins on
2 red onions, chopped
5 cloves of garlic, finely chopped
a small handful of fresh sage, chopped
1 tablespoon of marg.
1 tablespoon of flour
250ml of soya milk
salt to taste
Grease an oven proof dish. Melt the marg. and cook the onions and garlic in it until softened. Add the sage. Add the flour. Mix well. Gradually stir in the soya milk and continue stirring over a low heat until the sauce thickens. Season with salt. Layer this up with the potatoes in your greased dish, leaving plenty for the top as it just looks nice. Set the timer to 50 minutes and the temperature to 250C and light up the kitchen. Ta-da:
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.
Unconnected, book related advice: reading Very British Problems: Making Life Awkward for Ourselves, One Rainy Day at a Time will stave off the depression caused by reading certain parts of the new Bridget Jones book.
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.