Vegan cheese. There’s a lot of it out there these days, from the cheaper supermarket own brands, to old trusty steadfasts made by vegan companies like VBites and Scheese. But sometimes you need something a little bit different, a little bit special.
From Vegan Supermarket GreenBay (online and in store), vegan Camembert and Herbes de Provence! They have many other gourmet and hard to find vegan products… go see!
These were absolutely fabulous on Christmas Day, the cheeseboard being the star of the show. The Camembert was particularly impressive, being a truly pure product with only four ingredients, and so authentic and real tasting. You have to try it. You really really do 😀 Vegan cheese FTW!
Just launched at M&S, with the aim of getting people eating more plants, this range of pickles and kimchi from Vadasz Pickles and Ferments is absolutely delicious.
Our favourite were the fresh pickle with garlic and dill. They were magnificent in a sandwich which went thus: green lettuce from garden, layer of braised tofu, sprinkle of nori flakes, thick layer of pickle (pictured are the red onion, also great here), red lettuce from garden (or shop of course). Yum.
The kimchi is also lovely; we found it great as a component of a salad. From Vadasz: “Importantly, Vadasz Raw Kimchi is live culture, a result of the magical process of lactic acid fermentation, meaning it contains probiotics which are beneficial to the gut and are not found in many existing products that are preserved using vinegar. Similarly, Vadasz Red Onion Pickles, and Vadasz Garlic and Dill Pickles use a traditional cold brine process, keeping them unpasteurised and retaining their crunchiness and fresh flavour. Together, they offer anti-inflammatory and immune boosting properties, at a time when awareness is growing regarding the link between gut health and overall wellness.”
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Squeaky Bean sent us some delicious, ready-to-eat, vegan products to try. And so we did! Above is a simple salad made of their Sweet Smokey BBQ chicken-style pieces, cucumber and yoghurt.
The Kick of Tikka style pieces were amazing in sandwiches with hummus and some lettuce from the garden. They were also great thrown into a curry. The ready-to-eat element of these products makes them so very easy to use. You can just eat them right out of the box (and some of that went on here; they are really tasty on their own). The chicken-style pieces pack quite a protein punch, coming in at over 20% protein.
There’s also a delicious vegan tortilla, which can be eaten hot or cold.
We had it cold on top of a savoury rice dish.
Squeaky Bean products are available widely in UK supermarkets. You can read more about the full product range on their website.
Our vegan Toad in the Hole turned out soft and light and delicious and filling and tasty. We hope you enjoy it as much as we did 😀
Partly cook sausages in oven at 200C for about 10 minutes:
Batter made thus: mix 5 tablespoons of self raising flour with 3 tablespoons of gram (chick pea) flour, a pinch of salt and a pinch of bicarb. Beat in enough soya milk to make a creamy pouring batter. This quantity was to cover 12 sausages, adjust as needed. It would be far less ‘spongy’ if you used plain flour, but we like it like this 🙂
Pour over hot sausages:
Then it’s back in the oven for another 20-30 minutes until nice and solid:
Serve with gravy, roast potatoes and veg. Yum, yum, yum.
Fry the leek, pepper and apple in the oil for a few minutes until softened, and then add the spices and mix well. Add the cauliflower and the coconut milk and bring to a simmer for a few minutes before adding the Oumph. Cook for another 15 to 20 minutes until everything is soft and well done, then salt to taste. Dish up and garnish. Best vegan curry ever 🙂
These are from a Tesco Finest Free From Salted Caramel Easter Egg, which is a bit of a mouthful, but a delicious one! A bit of a jump too, from what was available in supermarkets last year, with those white chocolate truffles.
Despite what the blog might suggest, we haven’t just been living on Easter chocolate and trying to claim it as ‘seasonal eating’. Soup is such a staple just now as we come to the end of winter. See our page of soups here.
Winter is ending. We are convinced of it. Sunsets are later, and sunrises, like the one through the trees below, are earlier and earlier!