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!
Eat Real Quinoa Corn Puffs, white Cheddar flavour, and possibly the cheesiest tasting food we’ve ever had! We had to check the bag again to make sure a terrible mistake hadn’t been made but there was the Vegan Society Logo nestled securely in the corner 🙂 There’s some Violife Cheese cubes in there as well.
Except on the dress of a Faery Queen… So (one version) of the saying goes. How completely incorrect! Look how they demonstrate the perfect balance of pre-Christmas treats right there on the Christmas dish 😉
Chocolate truffles dressed up as Brussels sprouts from Asda alongside Fox’s Glacier Mints.
These Christmas Dish posts are evolving. Something homemade may even appear at some point, but for just now we’re adding one of our festive recipes each day. Today: Vegan Bread Sauce (goes well with the sprouts).
Beautiful apple, kale and bramble (blackberry) juice above.
The wonderful summer has produced SO many apples, so many that a branch snapped under the weight! They’re perfectly ripe now so we’re busy juicing and making pies and chutney. And just eating them… that’s probably the best. Badger and deer are clearing up the windfalls.
We’ve also been enjoying semi-blended soups just now consisting of ingredients such as tatties from garden, carrots, leek, garlic, broccoli, parsnips and peppercorns. Similar to this root soup recipe over on frugal.
A rich and nutritious golden soup for the start of Autumn!
1 thumb sized piece of ginger, peeled
4 or 5 small new potatoes, skins on, chopped small
5 large carrots or equivalent, scraped and chopped
1 large onion, peeled and chopped
5 cloves of garlic, chopped
a handful of cashew nuts
1 to 2 heaped teaspoons of turmeric (we used this one)
about 1 teaspoon of black pepper, freshly ground if possible
1 tablespoon of olive oil
water to cover ingredients well
seasalt to taste
Place the ginger, potatoes, carrots and onion in a large pan and cover well with boiling water. Bring back to boil and add the cashew nuts and garlic. While the vegetables are cooking mix the turmeric in the olive oil with the black pepper and leave to stand.
Once the vegetables are tender, add salt to taste and place everything – veg, liquid, nuts, turmeric/oil mix – into a blender and blitz until smooth.
Pour into bowls and squeeze some lime juice over the top. Yum!