MuLondon

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A quick mention for these absolutely gorgeous new vegan organic moisturisers, no preservatives and no water so they’re concentrated making them nice and frugal too. Very pure ingredients. I am favouring the lavender one after a bath – I need all the help I can get to look less haggard this time of year ;) Charlotte is very taken with the white chocolate truffle one and it’s nice and gentle for her skin too. Still time to order for Christmas as they send them out the same day  🙂

there be magic in them there woods

The Mermaid and the Bear

Set in a fictional castle in Aberdeenshire, Ailish Sinclair’s debut novel, THE MERMAID AND THE BEAR, blends an often overlooked period of history, the Scottish witchcraft accusations, in particular the 1597 Aberdeen witchcraft panic, with a love story. 

Amazon

Waterstones

Author website

summer solstice

We do actually eat blue stars  Based on recipe here

studying sonnets here just now. Apparently in the 1590’s May did extend into what is now our June so not too inappropriate:

Shall I compare thee to a summer’s day?
Thou art more lovely and more temperate:
Rough winds do shake the darling buds of May,
And summer’s lease hath all too short a date…


aduki bean cottage pie

Ingredients:

125g. aduki beans, soaked overnight

1 large onion, chopped

2 carrotts, chopped

2 sticks of celery, chopped

salt to taste

2-3 teaspoons of original bisto (or any vegan gravy) and water for mixing

topping choices:

a cupful of millet boiled with a cauliflower and then mashed with a little seasalt

or a cupful of millet boiled with 3 or 4 chopped, peeled parsnips and mashed

or mashed potatoes prepared with soya milk and marg. (slightly less healthy)

sweet potato mash is also good!

Place the aduki beans in a pan and cover well with water. bring to the boil and then turn down to a simmer until softened (varies – can be half an hour or a bit more). Drain and then add the vegetables, cover with water again and bring to boil and then simmer for about 10-15 minutes. Add your bisto or other gravy mix plus any salt desired, and place in an oven proof dish. Top with mash of choice and then into the oven to brown up a little (200C/400F for about 20-30 minutes or longer of heating up from cold later). Fantastic served with slightly boiled spring greens or dark cabbage.



cranberry orange ginger sauce

Cranberry, Orange and Ginger Sauce Ingredients

cranberry orange ginger sauce
  • 3/4 cup/150g/5oz sugar
  • 1/2 cup/150ml/quarter pint of orange juice
  • zest of 1 lemon
  • 1 teaspoon of fresh grated ginger (or half a teaspoon of dried ginger)
  • 2 cups of fresh cranberries
  • pinch of salt

Method

Place the cranberries, orange juice and ginger in a pan and simmer for about 10 minutes. Give the berries a mash and add the sugar, zest and salt. Cook gently until all the sugar is completely dissolved. The sauce will thicken up as it cools slightly. Nice served hot or warm with nut roast or mushroom puff and parcel (on Yule page).

vcre

‘Vegetarian Christmas’ by Rose Elliot. Not exclusively vegan but there is a plethora of vegan delights included and most of the lacto-ovo recipes are easily ‘veganisable’. Our favourite Christmas dinner of Chestnut and Red wine pate en croute is one of many included here along with lots of advice on taking the work out of Christmas catering. This book is full of ideas for lots of special touches which can be prepared early and frozen – a firm favourite. Now out of print but the hardcover is available cheaply from both UK and USA Amazons below and has lots of lovely photos throughout 🙂 We love this book so much we even wrote a blog post on it!
Buy UK 

Plant Faced Clothing – vegan messages on clothing.