Author Archives: leroywatson4

About leroywatson4

I am a vegan cook, writer, blogger, traveller and sometimes TV presenter. I have worked for most of my life in restaurants, kitchens and hotels, occasionally in bars, but my best job was helping to make wine in France for a time. I love to enrich my life with travel and wander to the furthest reaches of the globe in search of my own take on shangri-la. Cooking my way around the globe keeps me inspired, I am always learning. I understand much about traditions and cultures by the simple act of sitting down to a meal. Cooking and eating is something we all do! It ties us all together. I love taking traditional cuisine and giving it a vegan spin, trying to not stray too far from the roots. Sometimes I volunteer on organic/ biodynamic farms and would one day like to find a small parcel of land and create a veg farm/ orchard, building a small cluster of eco houses. A sanctuary of peace not far from a stream. I like to pass time writing poetry, playing guitar, gardening, blogging, creating new vegan recipes, walking in the hills, practicing all forms of yoga and meditation, running, sitting by the fire, cooking elaborate feasts for my loved ones and finding elusive chess partners.

Italian Vegan Summer Feast – A Celebration! (pt 2)

Italian Vegan Summer Feast!  

Here’s part two of our Italian vegan feast, a whole heaving table of vegan delights perfect for a summer celebration.  The idea is that they’re quick and easy to get together and show-off the incredible produce we get when the sun comes out to play.

These are the flavours of summer and I think Italy is one of my favourite countries to eat, wander and marvel.  I’ve never visited big cities I must add, but the chilled life in the Italian countryside is my kind of vibe.  Simplicity and balancing flavours are just second nature to the cooks and magnificence is never far from my taste buds.  Italy is a vegan travellers dream, in fact, any travellers dream.  I agree with the old school maxim, ‘don’t mess with the produce, just let them shine!’ (I might have just made that up).

EATING ITALIA (JUST THE PLANTS GRAZIE MILLE!)

I’ve done a load of travelling in the past year and was lucky to tour around the south of Italy again; Puglia, Campania, Basilicata, just the names alone have my mouth watering.  The south of Italy has so many vegan choices, traditionally, veggie food down there is very popular.  It was a poorer part of the country where people couldn’t always afford meat and dairy, so they got creative with the plants.  My kind of place!  I love the parmesan they make with basically just fried breadcrumbs.  Great texture and crunch.  I also love the ever present mushrooms.

Every restaurant has a range of vegetable dishes, generally simply prepared, sauteed quickly or char grilled.  There is of course, the classic Marinara pizza.  Just tomato sauce and maybe the occasional basil leaf, but the quality of the base is regularly sensational.  There is Arrabiata and its varietals, huge bowls of fresh pasta with a rich tomato sauce and knock out olive oil.  Occasionally a basil leaf.  The tomato foccacia is dreamy, melts in the mouth and I haven’t even mentioned the Antipasto.  Jeez.  Huge, elaborate displays of preserved flavour explosions.  All kinds and colours of olives, sun dried tomatoes, artichokes, aubergines, peppers, you know the score but really, if you haven’t nibbled one standing in a Puglian market post espresso, you haven’t really tasted the true antipasto.  The pizza/ pasta dishes mentioned normally weigh in at 5-6 euros in a nice restaurant.  Not bad eh!

I think the markets in the south of Italy are my favourite places for sniffing out fresh produce and generally, just to hang out.  I spend quality time admiring the creations on display.  Did I mention the sorbet, no need to miss out on the evening gelato ritual, the sorbet is normally incredible.  Really, incredible.

Have you ever eaten a peach in Italy!!?  That’s a whole other level and blog post I feel.  Even the plums are a wake up call generally to the potential of fruit and veg.  The sweetness.  In Britain, we’re doing out best really.  Great apples and potatoes.

One of our favourite little restaurants, in a cave overlooking the Amalfi Coast.

Italy has a reputation of being an expensive place to travel, not for me.  There is also a growing vegan movement and even in small towns, I found vegan restaurants, salad bars, kebab shops.  It’s become quite trendy, restaurants advertise vegan options via flashing lights or blackboards.

Basically, all lovers of food and the simpler, finer things in life cannot help but fall in love with rural Italy.  Is that right?  Have you been?  What can I look forward to in the North?  The tastebuds boggle.

Back to our humble little feast with an Italian flava.

See the first post here for the Pepper, Basil & Cashew Cream Cheese Tart, Rosemary Roast Potatoes, Tomato & Balsamic Salad and Italian Style Dressing recipes.

These recipes won a competition on our Facebook vegan cooking page, you’ll find it here, it’s a friendly group where you can share recipes, ask questions and hang out with other good vibe vegans and food lovers.   You’ll also hear first about any events/ retreats that we’re doing along with special offers.

The Bits – For 6-8 as part of the Italian Feast

Aubergine Antipasto

2 large aubergines (peeled)
1 large garlic clove (crushed)
4 tbs olive oil
Large pinch salt
Dried oregano

1 handful sun dried tomatoes (chopped)

——————–

Roast your aubergine in the oven, 200oc, 25 minutes, until cooked and a little caramelised. Toss gently with the other ingredients. Leave to cool and pop in the fridge. Can be done in advance.

Roast Squash & Wholegrain Pasta Salad

Roast Squash & Wholegrain Pasta Salad

8 handfuls wholegrain penne
5 tbs vegan mayo
3 handfuls squash (small cubes)
1 bulb of garlic
1 large handful sun dried tomatoes (chopped)
1 handful parsley (chopped)
1/2 lemon (juice)

Salt and pepper

——————

Cook your pasta. Drain and leave to cool a little.

Roast the squash and garlic for 30 minutes in 200oC fan oven with a little oil and salt and pepper, take the garlic out after 20 minutes. Peel the garlic cloves and mash with a fork, stir into the mayo.

Place all ingredients in a large bowl and toss gently together.  Season with salt and pepper.

This dish is nice served warm, but also good cold.

White Bean Puree (Vegan)

White Bean Puree

450g white beans
4 tbs olive oil
1/2 lemon juice
1/2 teas sea salt
Parsley

Garnish
Whole beans
Olive oil

————————-
Place all in a blender and blitz until smooth. Check seasoning.

Serve ideally with a drizzle of olive oil and a handful of whole beans on top and maybe chopped soft herbs (basil, parsley) or dried oregano.

 

Serve dishes with

 

Large bowl of mixed salad leaves

Bowl of Olives

Olive oil/ Balsamic

Vegan cheese, like cashew cream, vegan parmesan.

Fresh Foccacia/ Ciabatta/ Any nice bread really

Extra bowl of dried oregano and mild chilli flakes

A bottle of something nice

Sunshine + smiles

Rosemary Focaccia

That’s it!  Enjoy the feast.  If you get to try it all out, or even just a few of the dishes, let us know in the comments below.  We love to hear about your kitchen adventures.

 

Categories: healthy, photography, plant-based, Recipes, Salads, Side Dish, Summer, Travel, Vegan, veganism | Tags: , , , | Leave a comment

Italian Vegan Summer Feast – A Celebration! (pt 1)

Italian Vegan Summer Feast – Get a load of that!!

We love sharing with you our favourite recipes!  Here’s a whole feasts worth!!  If I had time, I’d blog every night.  I think good recipes are best shared.   I never understand the whole secret recipe thing.  Let’s cook!

The post was originally so long, I’ve had to split it into two.  But don’t be overawed, the recipes are straightforward.  This celebration was a winner over on our Facebook cooking group, click here to join, where recipes are shared and there is much chat plus healthy vegan vibes and stunning food.  Pop over and take a look.

The simple and delicious flavours of Italy make the most out of our summer produce. When the sun comes out, we start getting tasty tomatoes, peppers, and the flavours of the Mediterranean can be found locally in the UK for a short window. I love it! This is a feast designed for a party or entertaining guests/ people you hopefully like, when you want a table filled with a wide range of dishes, not too complicated food that compliments each other.  For me, Italian food goes perfectly with a sunny afternoon and a bottle of something amazing.

THE ITALIAN CONNECTION

The reason for this meal was our relatives visiting from Italy, they live near Lake Como. Jane and I love Italy, one of our favourite places on this big rock, but we’ve never been North.  Can’t believe we’ve got family living in Italy and we haven’t been to see them.  Shame on us.   Since coming back to the UK we’ve been loving kitchen time and trying out ideas from our travels.  I guess the tart is like a pizza, but with a puff pastry base.  When I’m busy, I like working with puff pastry, it’s far too easy.  I’ve just discovered pre-rolled puff pastry.  Wow!  That is pure laziness and brilliance at the same time.   Whack it on a tray, bake, job done.

Here’s some of our Italian travel snaps.

When preparing a menu, we need to think about textures and flavours, how they mingle and benefit from each other. I find writing menu’s really enjoyable and a great challenge.

If you can, present the dishes on large plates or shallow bowls. Spread things out, make them look lovely.

 

Recipe Notes

This is going to take a few hours to get together.  Its a weekend special.

Gluten-free – Just use gluten-free pastry/ pasta for the tart and your favourite gluten free bread.

Additional deliciousness – this tart is awesome with some prated vegan parmesan sprinkle over at the end.  Violife do a parmesan which is scarily like the real thing Jane and I were amazed by it, you could smell the pong upstairs and in the garden.  Just like the other stuff.  Potent.  There must be some kind of genius going on there. Vegan parmesan!! Whatever next. Exciting times in the foody world powered by plants.

(You’ll notice a couple of dishes are missing from the picture above, you’ll find a Chocolate Cake recipe here the Peanut Butter Scones may appear soon.)

 

The Bits – For 6-8 Light Meal

Pepper, Basil and Cashew Cream Cheese Tart (Vegan)

Pepper, Basil & Cashew Cheese Tart

1 pack puff pastry

1 tin chopped tomatoes
1 garlic
salt and pepper

3 peppers – different colours looks nice (sliced)
2 onions (thickly sliced)
2 handfuls squash (chopped into cubes)

 

Cashew Cheese

1 cup cashews
1/2 lemon (juice)
3 tbs nutritional yeast flakes
1/2 garlic clove
Large pinch dried oregano

 

1 handful fresh basil leaves

Dried oregano

3 tbs plant milk (for brushing)

 

—————-

Preheat fan oven 200oc.

Place the peppers, onions and squash on a large baking tray, season with salt and pepper, use two if squashed, and roast for 25-30 minutes.

In a sauce pan, add tomatoes, garlic, season with salt and pepper. Simmer for 15 minutes, until a thick sauce forms.

Roll out your puff pastry thin on a piece of lightly floured greaseproof paper. Brush with milk. Bake in oven for 12 minutes. Leave to cool slightly.

Spread a layer of tomato sauce over tart, scatter onions, peppers, squash, sprinkle with oregano, black pepper.

Brush the edges of the tart with plant milk, bake for 15 minutes. Can be served hot or cold.

Place all the cheese ingredients in a blender and blits until smooth.

To serve, blob on cashew cheese and tear over some basil leaves.

 

Tomato & Balsamic Salad

Tomato & Balsamic Salad

4-5 ripe tomatoes (chopped)
2 tbs balsamic vinegar
1 tbs olive oil
Salt & pepper
1 handful basil leaves

——————–

Mix together in a bowl and tear your basil leaves over.

 

Roast Rosemary Potatoes

Roasted New Potatoes & Rosemary

New potatoes (par boiled)
Few sprigs of Rosemary
Salt
2 roasted garlic bulbs

 

——————-

Take your par boiled potatoes, toss them in the rosemary, salt and oil, roast in the oven for 30 minutes. (200oC) until crispy and golden, turning them once.

Serve warm.

 

Italian Style Dressing

8 tbs olive oil
3 tbs white wine vinegar
2 small garlic cloves (crushed)
3 tbs chopped parsley
1/2 teas dried oregano
1/2 small lemon (juice)
Large pinch dried red pepper

——————-

Whisk all together in a bowl or shake together in a jar.  Check seasoning.

 

Buon appetito!

 

This is only half of the recipes, check out the Italian Vegan Summer Feast (pt 2) post for more.

 

Categories: Dressings, healthy, photography, plant-based, Recipes, Salads, Side Dish, Special Occasion, Summer, Vegan | Tags: , , , | 3 Comments

Msabaha – Lebanese Chickpeas (A new twist on hummus)

Msabaha – Lebanese Chickpeas

The best creation since hummus!?  Or at least equal!  Regardless, an awesome, quick and easy summer dish to be eaten alone with warm bread, maybe a salad and then take it the whole way and make it part of a summer feast.  Tables filled with lovely dishes one of my favourite sights, especially in the garden with a shining topping of sunshine.  Come on sunshine!!

BEIRUT BITES

I ate this mainly for breakfast on a recent trip to Beirut.  Warm, with crisp tomatoes and pepper, plus fresh, thin pitta bread, it set me up for days traveling around the fascinating country of Lebanon.  It’s a simple dish and can be ready in minutes.

Msabaha (some spell it Mussabaha, Msabbacha, Mschabeca, Messabbeha but in Lebanon I saw Msabaha, I hope that makes some sense) is a great twist on hummus, containing most of the same ingredients.  This is a really creamy, more-ish way of serving chickpeas, perfect as a picnic mezza.

I was sharing a table with an American one morning and I recommended the Msabaha, he exclaimed “THIS IS THE NEW HUMMUS MAN!!”  I’m not sure about that.  I don’t think it really matters. It’s just Msabaha.  And it’s just amazing.

CHICKPEA LOVIN’

The Lebanese love, I mean love, their chickpeas.  I excitedly ordered a dish in a bar/ restaurants (there are loads of excellent bars and restaurants in Beirut, especially in and around Gemmayzeh.)  What showed up was basically a bowl of chickpeas, dusted with cumin and a splash of olive oil.  It was delicious, but still, just a bowl of chickpeas straight up.

The main challenge with travelling for me is re-creating the dishes that I loved once I arrive back home. It can be a thankless task, we cannot recreate the chickpeas here, for some reason, they taste so much better in the Med/ Middle East. Also the veg, the cucumbers and tomatoes in Lebanon were a constant sensation. We can’t replicate their fertile soil and sun. But we can try and we can get close.

THE BEST SOUVENIRS ARE RECIPES!

The funny-ish thing about travelling is we go away and sample all of these delicious delicacies and local people are unfazed by the adulation.  It’s like a tourist wandering into a Gregg’s and getting worked up about a pasty.  These kind of dishes are what everyone eats, they’re the working persons food, cheap, delicious,  plentiful and ever present.  In Britain, I think things like good chips and mushy peas, or a cheese and pickle sandwich (now back on the menu with vegan cheddar), or maybe even the perfect shepherd-less or apple pie are our equivalent of hummus, falafels, baklava and the like.  Simple food that everyone loves!  It’s just the culture and the local ingredients that change.  But still, my best souvenirs are always recipes and delicious memories.

Art in Beirut – Sursok Museum

THE GREAT HUMMUS DEBATE – WHICH IS BEST?

Basically, don’t go there!!  In Lebanon, hummus is something of an enigma it seems. I’ve encountered this in other countries, everyone has their own little variation, some say add ice and blend, others say only use a hand masher, some say painstakingly remove the jacket from each individual chickpea.

Most people I spoke to said keep it simple. No garlic, no spices. Just lemon, salt and a little olive oil. The hummus we eat in the UK, especially those pale imitations in the supermarkets, are nothing like those in Lebanon and Egypt. Their hummus is super creamy and perfectly balanced, also, the olive oil is normally very fruity. In my experience, never ask a person from the Middle East who makes the best hummus. It can lead to heated debates, people are proud of their hummus traditions and rightly so. It’s a legend!

In Lebanon, the folk I spoke to would never put cumin  in hummus and many would not dream of garlic.  No, no, no, nooooo!  “Garlic!!  Are you crazy Britishman!!”  Direct quotes from a falafel stand in Beirut.  Meant jovially.

Yotam Ottolenghi, our Middle Eastern guru in the UK, says to use creamy tahini and soak your chickpeas well over night, drizzle the olive oil in after blending for bread dipping etcetc.  It’s perfectly simple and brilliantly complex this hummus stuff.  The truth is, its about balance and knowing what your dream tahini tastes like and the texture you want.  Some like it a little rough, some smooth.   I like mine with a little more tahini.  I’m a proper rebel.  What am I talking about hummus for?  Back to Msabaha……

Remember this though, tahini alone, mixed with water, a little garlic and salt, makes for an incredible sauce for many, many dishes.  Can be called Tarator.  You all probably know how I feel about tahini, I won’t go on about it.  But tahini, well, we should all be eating it at least twice a day in my humble opinion.  More at weekends.  Have you ever mixed tahini with jam/ molasses/ something sweet and spread it on warm toast or drizzled it over things like porridge or muesli?  You’ve got to try it!!  It’s a early morning revelation.

I love the simplicity of legendary dishes like this, so easy to get very wrong and incredible when mastered. I’m no master, but this is a decent effort I reckon. If you’re from Lebanon, please try it and send me your kind and not-too-harsh feedback.  Chokran!!

Beirut has a few ‘beaches’. Thin strips of sand. This man was enjoying himself with his sound system and hookah (water pipe)

Recipe Notes

If you like a thicker sauce, stir in a few spoonfuls of hummus.  This is perfectly acceptable behaviour.

I ate this with hummus, so I didn’t make it really saucy.  Feel free to add more sauce and get those chickers floaty in creamy, decadent goodness.

Cook the chickpeas until they’re nice and soft, melt in the mouth!

I prefer soaked and cooked chickpeas, better flavour, but tinned will do.

I think this dish is best served warm.

I like cumin, so I put it in.

Don’t be shy on the olive oil.  The Lebanese certainly are not.

A nice twist on hummus!  Mussabaha, Msabbacha, Mschabeca, Messabbeha, whatever you call it, it tastes amazing!!

 

The Bits – Enough for 4-6 as a mezza

550g chickpeas (cooked) – 2 tins

1 teas ground cumin

6 tbs light tahini

1/2 lemon (juice)

5 tbs water (more if needed)

1 small clove garlic (crushed)

Salt

 

Toppings 

Sprinkle of paprika

2 cloves crushed garlic (optional but nice)

1/2 handful chopped parsley (use the soft stems also)

Big glug of extra virgin olive oil

 

Salad

1 green pepper

1/2 cucumber

2 tomatoes (all sliced)

Fresh mint leaves (I used basil)

 

Do It

Cook your chickpeas and drain.  When still warm.  Stir the tahini, water, garlic, lemon juice, cumin and salt together, adding the water gradually to make a thin sauce.  If you didn’t cook your chickpeas with bicarb of soda, use the chickpea cooking broth instead of water.  You can make the sauce in advance if you like.

Gently stir the sauce into the chickpeas.  Top with parsley, paprika and crushed garlic if you like.

 

The incredible Baalbek, Roman and Persian monument, on the border with Syria. One of the most incredible historical sites I’ve visited.  Well preserved and totally empty.

Foodie Fact

Tahini!  Why we love it so, other than it tastes awesome.

Tahini is one the best sources of calcium out there, it keeps your skin and muscles healthy, high in vitamin E and many of the B’s, helps with detoxing, full of minerals like magnesium, potassium, iron and more, a great source of protein (even better than nuts), it is highly alkaline, it is high in unsaturated fats and therefore can help with weightloss.  WOW!

Categories: Breakfast, gluten-free, Healthy Eating, Nutrition, photography, plant-based, Recipes, Side Dish, Summer, Vegan | Tags: , , , | 5 Comments

A Taste of Bliss – Yoga & Vegan Cooking Holiday, Spain 2018

 

We’re very excited to announce our Spanish holiday in May ’18 collaborating with the wonderful Complete Unity Yoga. 

 

Vegan Yoga and Cooking Retreat with Lee Watson and Complete Unity Yoga

5th May – 12th May 2018

 

Join us for an early summer treat in the small stunning region of Murcia, Spain.

Set in the jewel of the Spanish coast, Costa Calida,
we await to welcome you to an
unforgettable getaway.

We will be bringing you through a thoughtfully crafted program
bursting with inspirational workshops.
Wander along the beach, go swimming in the sea.
Enjoy space and time to
relax and restore healthy habits
to chase your bright future.

This is a holiday you will never forget.
A holiday that truly allows you
to zone out of your daily life and responsibilities,
to zoom straight into your inner peace, joy, and harmony,
to get a taste of bliss.

Our dedicated team of chefs, guides, yoga and meditation teachers
have ensured a program that will leave you
recharged, fresh and radiating.

Mediterranean feasting, fresh juices, and smoothies,
sunset drinks, Spanish traditional tapas, cakes, desserts
BBQ and a three-course meal in a local restaurant
You will be taken good care of.

 

Included


Airport pick-up and drop-off

Transport during the stay

7 nights at our villa right by the beach

Daily guided morning meditations

Daily yoga and pranayama classes with Complete Unity Yoga

Two specialised yoga and meditation workshops

Nourishing and deeply satisfying meals, freshly prepared by Lee Watson

Workshop on healthy diet

Bespoke recipe booklet

Cooking demonstrations

Cooking techniquies to bring home to keep the bliss growing

Trips to local treasures and gems

A unique afternoon yacht cruise

Three-Course Meal in Local Taverna

 

Find full pricing, bookings and retreat description HERE

 

Trips

 

Visit Stunning Peninsula: Rising high above the Costa Calida coast with 360 degree views of mountains and the sparkling ocean.

Visit to Moorish Tower via Antipodas: Stroll from our front door along the beautiful La Azhoia promenade up to the historic Moorish watchtower, followed by a cool drink and break on the beautiful terrace of the local taverna Antipodas.

A Unique Yacht Cruise: Sail on a classic yacht along the dramatic Costa Calida coastline of Cabo De Galos, one of the most picturesque parts of the Spain.

 

Workshops Included

 

Stress-Proof Your Life With Yoga, Meditation and Mindfulness 

Why Yoga and Meditation Works and What They Have to Offer You

A Modern Approach to Healthy Diet: An insight into Ayurveda, the world oldest science of medicine and healthy living with a modern approach.

Cooking Demonstrations: Lee shares tips and tricks to effortlessly add flavour and joy to your daily cooking, and will be preparing each meal in the open kitchen. He will be available throughout the week and would love to answer any questions you might have, and from his cookery demonstrations you will be taking home skills to transform your home cooking.

*Moon Club: We are extraordinarily happy to be able to share with you this optional workshop on women’s health…..This workshop will be led by Jane and assisted by Malene Vedel giving practical exercises and techniques for you to bring home to enhance your wellbeing during your moon cycle.

 

The Yoga

 

“Will and I practice and teach yoga as a tool and a path to inner peace and radiating joy. We are trained in Akhanda Yoga, a Hatha yoga practice, that brings in all aspects of yoga: contemplation, philosophy, anatomy, mindfulness, meditation, kriya, pranayama and asana, the physical postures. This practice is for everybody and suits all levels. Straight from the street? Or advanced practitioner? This is for you!. Furthermore we bring into the classes an abundance of joy, and draw experience from a wide range of skills and courses, as well as wisdom collected on our travels around the world. Our classes are designed to give you strength and confident as well as softness and flexibility. The classes are calming and challenging, restorative and energising. They are therapeutic by nature.”

 

Yours in Yoga,

Malene – Complete Unity Yoga

 

Spain Beach Retreat - Yoga and Meditation - Vegan Cooking with Lee Watson

 

Food

 

We are excited to have Lee Watson cooking exclusively for us and doing cooking demonstrations.  During the demonstrations, Lee will be showing us how to cook a range of healthy Mediterranean plant-based dishes with loads of treats along the way.

Meals will range from Moroccan to Middle Eastern, all the way through Turkey, Italy, Greece and of course, Spain.  Lee ensures that even if you don’t eat a plant-based diet, you will not be disappointed in the slightest.  This is diverse food for everyone to enjoy!

You’ll learn a range of creative kitchen skills for a healthier, delicious approach to cooking at home.  You will get a full recipe booklet to take home and Lee will ensure you have all the knowledge to give the recipes a try.  We’ll cover creative summer salads, BBQ, homemade plant-based cheese and milk, Buddha bowls, sushi, local tapas and paella, smoothies and breakfast ideas, plus preparing a fully raw food feast and lots of ideas for desserts.

On Friday we’ll enjoy a three-course meal in a local restaurant with a stunning location overlooking the bay.  The best location in Murcia for sunset.  This is a restaurant that Lee helped to build, who make great plant-based meals.  The menu will be designed especially for our group, by Lee and their chef.

The retreat is fully plant-based, and if this is something new, we believe it is a light, nutritious and compassionate way of eating. Find inspiration to bring home, get support to make changes or just enjoy and you are sure to feel the benefits.

 

Accommodation

 

The villa is intelligently designed and eco-friendly, keeping warm in the winter and cool in the summer, providing comfort year-round. Air conditioning is available throughout and there is a log burning stove.

The highlight of the villa for us is the large open plan living area, with kitchen and dining space. This is perfect for cooking demonstations and joyful moments. Enjoy the view of the beach while reading your books, writing or hanging out with good company and meaningful conversations.

The villa is located 10 metres from the beach in a quiet, residential village, close to restaurants, cafes and bars.  Other facilities include an outdoor solar heated shower and purified water on tap.

The rooms are comfortable with a homely vibe. There are a variety of different room types to suit all. Email us for more information.

This place is amazing with a essence of community and living to share.

Our daily yoga and meditation classes will take place outside on the terrace and in the garden. Wake up with soothing yoga poses under open sky in the gentle morning air providing us with a fresh boost of energy and a glow to our skin.

 

Retreat Pricing

 

Double En-Suite – 2 People £1899
Double En-Suite – 1 Person Private £1249
Double Room – 2 People £1839
Double Room – 1 Person Private £1149
Twin Room Shared – £919 per person
Triple Room Shared – £719 per person

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Local Area

 

Murcia is a small and stunning region, mainly agricultural, in the South of Spain.  Our villa is located on the Costa Calida, which is a jewel of the Spanish coast.  The scenery is beautiful, with mountains falling away into the deep blue Mediterranean Ocean.  The region is sparsely populated with lovely countryside and traditional villages.  This is the real taste of Spain and is known as the garden of Spain for good reason.  The local produce, ranging from almonds, to lemons, olives and excellent vegetables is delicious.  We offer a rare opportunity to practice yoga on a beachside location, exploring and enjoying this peaceful corner of Europe.

 

 

Diving / Snorkelling

 

Costa Calida is home to two marine reserves offering ideal conditions for divers of all levels. If you’re interested in going diving/snorkelling during your stay with us, we’d be happy to send you details of a highly recommended English-speaking dive school, so that you can book directly with them in advance. Please email us for more details.

 

 

Find full pricing, bookings and retreat description HERE

 

 

 

Categories: Cooking Retreats, Events, Travel, Vegan, veganism | Tags: , , , , , , , , | Leave a comment

Global Vegan – Cooking Demo and Buffet Lunch, London

Global Vegan

Cooking Demonstration and Buffet Lunch

with Chef and Cookbook Author Lee Watson

Saturday 21st October ’17 Brixton, London

———

Come and join in a celebration of whole food, vegan cooking with diverse recipes drawing on Lee’s recent travels around the world. Lee will be cooking a variety of nutritious and tasty dishes, believing that healthy eating can also be decadent.

Techniques will be explained clearly and you will receive a bespoke recipe booklet meaning that you’ll have the confidence and resources to try all the dishes at home. This demo will be a lot of fun, Lee will share loads of ideas and tips, and you’ll get to taste all dishes at the end when we’ll enjoy a buffet lunch.

This is a chance for you to relax and learn something new.  Tea and coffee will be available throughout the day.

You’ll be shown how to make:

Plant-based cheese

Raw desserts

Simple curry

The best out of tofu and tempeh

Ultimate breakfast smoothies

Buddha/ Poke bowls

Wholegrain dishes

and much more…

If you are interested in incorporating more vegan dishes into a diet, or are just looking for some kitchen-based inspiration, this is the ideal event for you. Lee is passionate about cooking vegan food everyone!

Price – £40 per person

Includes – Recipe booklet, Tea & Coffee, Buffet Lunch, Cooking Demonstrations

Click here to book

Lee will be signing copies of ‘Peace and Parsnips’ after the event. You can buy a copy on the day.  Click below to look inside.

Event time – 11:00 – 14:30

Sunshine International Arts Centre
C.A.F.E. Studio 5, 209A Coldharbour Lane, London, SW9 8RU
Full directions here

Contact email – hellobeachhousekitchen@gmail.com

Join Lee’s vegan cooking & retreat group

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Elderflower & Pistachio Muffins with Lemon Curd

Elderflower & Pistachio Muffins with Lemon Curd and loads of Vegan Buttercream

It was Jane’s birthday recently and she loves elderflowers, lemon, mashed potato (that is not a typo) and CAKE, so I thought I’d combine them all. The cake was lovely but I liked the idea of making the recipe into muffins filled with the curd.  So you cut into them and get a nice surprise.  For me, elderflower is one of the tastes of summer in the UK and it’s been a bumper year. We’ve been making many vats of cordial and can’t wait for the elderberry bonza!

You know I rarely bake a ‘normal’ cake, I just can’t handle the sugar overload, but this was a birthday so I let rip.  You know the BHK, we live on the edge!!!  I tend to freestyle with baking which freaks many people out.  I see how it goes.  Sometimes it doesn’t work, but generally, sticking to some rules and with a little experience, things turn out well.  It also leads to new ideas/ creation.  Which is what fuels me in the kitchen.  After all, go back a few years and tell people you’re putting mashed potato in a cake and a few bushy eyebrows would have been raised I’m sure.  In fact, they probably still are.  I like to befriend these bushy eyebrows and I know that when they taste these muffins, they’ll be smiling

I used seived spelt flour here which worked well and had read about mashed potato as a binder years ago. Someone told me about a mashed potato cake and I thought, thats the kind of creative twist that gets me going.  I finally got to try it out and it worked a treat.  Jane’s parents really loved them, so baking with mashed potato will be played with even more in the BHK.  It is light and does help bind the cake together.

Us vegans use a lot of mashed things in our cakes, squash, pumpkin, apple, sweet potato, bananas, I think potato is as good as any and the flavour is suitably bland for a binding agent.  Some people have challenged me about using such binders and saying it will make the cake taste bizarre, I would think about it this way.  A non-vegan cake is normally filled with a load of scrambled egg!  That seems like it will mess with flavour more than a little mashed spud.  It’s just something new, thats all.

Can you guess what the secret filling is?

Vegan lemon curd is nice.  It’s not exactly, bang on, like the other stuff, but it’s getting there and benefits from being so easy to make.  Adding the elderflower cordial to it makes it better for me.  You can keep any leftovers in the fridge and it’s, of course, pretty dang good on toast.

The buttercream was a birthday pressie to Jane really (not the only one I might add!)  Icing sugar and me don’t see eye to eye.  It reminds me of church fares as a child and the cakes were always sickly sweet bits of icing with some sponge hanging off.  Or those flapjacks made with buckets of golden syrup and hard raisins.  I think my favourites were top hats made with marshmallows and chocolate with a smartie on top, but you didn’t need to bake them.  Or rice crispies, they were great.

Basically, this buttercream is old school and no one would be able to tell the difference.  There are some decent new margarine type things coming out, Pure is a good staple choice, plus Suma and Biona always deliver good products.  I just read that ‘I Can’t Belive It’s Not Butter’ have just released a ‘ICBINB It’s Vegan!’ brand, which is slightly confusing but raised a smile.  It is made with ‘real’ ingredients.  One thing that has shocked me in a nice way is the range of vegan ingredients and products in the supermarkets, what a difference a year makes (we’ve been travelling here, there and everywhere fyi).

This recipe over at Wall Flower Kitchen was a particular inspiration. Judging by this experiment, I would use seived spelt flour again, we know that its a good option from a health point of view but I love the flavour.

Our new newsletter comes out on Friday, the first one in nearly six years so don’t miss it!!  We’ll be celebrating summer with hand-picked recipes, light, simple and full of sun.  Sign up HERE.

Filled with lovely vegan lemon curd

Recipe Notes

I have toned down the sugar here, but I think it’s a perfect quantity. Not too sweet.  The icing makes up for that.  We tried the muffins without the icing and they’re ok with a cuppa, but you’re not going to fool any birthday person that they’re not lacking something.

All elderflower cordials are not made equal, especially if you are making your own.  The cordial we used was quite strong.  See recipe at the bottom.

You can use chopped almonds as a topping here, I just like the colour of the pistachios.

Best check that your lemon is unwaxed before using the zest.  If it’s waxed, and you’re just juicing, don’t worry, it will still be nice and lemony.

As you know, all ovens are different.  If your oven is fierce, check them after 16 minutes.

 

Elderflower & Pistachio Muffins

The Bits – For 12 muffins

Dry 

300g spelt flour (sieved)

100g ground almonds

2 teas baking powder

1 teas bicarb of soda

 

Wet

200g sugar

200ml almond milk

150g mashed potato

2 teas vanilla extract

3 tbs elderflower cordial

80ml sunflower oil

 

12 large muffin cases

 

Vanilla Buttercream

15g vegan margarine/ butter

150g icing sugar

1/2 teas vanilla extract

2 tbs plant based milk

2 tbs elderflower cordial

 

Vegan Lemon & Elderflower Curd

1 large lemon (zest and juice)

4 tbsp corn flour(starch)

40ml plant-based milk

3 tbsp brown rice syrup or sweetner of choice

1 teas turmeric powder

3 tbsp elderflower cordial

 

1 handful pistachios (finely chopped or pulsed in a blender a couple of times)

 

Fresh elderflowers (for nice decoration)

Eat in gardens, with sunshine and tea;)

Do It

Vegan Lemon Curd

Make the curd in advance, 1 hour before is ideal.  Place all ingredients into a blender and blitz until smooth.  In a small saucepan, bring the curd to a gentle boil, whisking as it warms.   When it reaches boiling, take off the heat and whisk well until smooth.  If you leave it, expect the curd to go clumpy.  Once it is nice and smooth, decant into a container and leave to cool.

Muffin Mix

Add the ground almonds to a large mixing bowl, sift in the flour, bicarb and baking powder.

In another bowl, combine the wet ingredients, including the sugar.

Stir the wet into the dry mix with a wooden spoon until just combined.

Line your muffin tray with muffin cases.

Using a dessert spoon, spoon enough mix into the muffin cases to fill around 2/3 of the case.  Using a teaspoon, spoon roughly 1 1/2 tbs of curd into the centre of the case.  Making the curd into a round shape before doing this helps.  Now top the muffins off with the rest of the muffin mix.  Don’t overfill the cases, they will rise when baked, fill them until a few millimetres from the top.

Bake 18-20 mins 180oC fan oven. Test with a skewer and look for any wet dough, the curd inside will make it slightly more difficult to tell.

Buttercream

Place the margarine/ butter in a bowl and whisk until creamy,  gradually add the icing sugar, whisking together until you have a thick consistency.  Add the elderflower and milk, whisk again, adding more icing sugar if needed, until fluffy.  It should be thick and spreadable and takes a little work.  If you’re not into whisking, you can use a food processor.  Place in the fridge to thicken up even more.

Allow the muffins to cool on a wire rack and then spoon on the buttecream, spread with the back of a spoon, sprinkle over pistachios, top with elderflowers.

Foodie Fact

Edible Flowers

We don’t eat enough flowers do we!?  Flowers make any bowl, plate and especially salads even more beautiful.

Summer flowers that we can eat include nasturtium, calendula, borage, broad bean flowers, chicory, chives, snap dragon, sunflower, tulip, viola, violets, wild primrose, wild garlic, coriander, cornflower, dahlia, gladioli, daisy, chives, honeysuckle, pansy, rose, sage, courgette flowers.  Quite a list and that’s nowhere near all of them.  Flowers are on the menu!

Flowers like this generally have a light flavour, it’s more about the vibrant look really.  Don’t just wander out and eat any flower though, many are not good for us, some poisonous.

Elderflower

Elderflower is said to have anti-septic, anti-viral, anti-bacterial and anti-inflammatory properties, it is also said to lower blood sugar and boosts the immune system.  You can also gargle (not coridal) with elderflower, which is quite nice.

Find out how to make our favourite Elderflower Cordial and Elderflower Champagne.  Elderflowers are so abundant at this time of year its a shame not to;)  One thing I haven’t tried is Elderflower Tempura which sounds delicious.  Anyone tasted it?

As ever, if you bake these muffins, we’d love to hear your comments and chat below.

PS – We very rarely get any freebies and have no sponsorship etc, we do this because we love it!  If we mention products, it’s only because we like them and want to share.  If we get free stuff etc, we would tell you.    

Categories: Baking, Cakes, healthy, photography, plant-based, Recipes, Summer, Vegan | Tags: , , , , | 7 Comments

Smoky Carrot & Red Pepper Pinchos with Avocado Aioli (Mini Spanish Not Dogs)

Smoky Carrot and Red Pepper Pinchos

Complete carrot transformation.  If you’re having a plant-based BBQ, slap these on.  It is impossible to not like them.  No one will believe what you’ve done to a humble carrot.  You made it into a delicious, smoky not dog!!  They will look upon you as some kind of food magician.  It’s a good look.  Go buy a cape.

A super tasty, healthy, plant-based option to that ‘classic’ hot dog thing, given a Spanish style twist here.  Pinchos (mini open sandwiches) are the perfect sandwich for this time of year, light and packed with flavours.  I also like the name.  The Spanish know their way around a sandwich thats for sure.  Pinchos just look amazing when placed together on a platter, especially when mixed up like a sandwich collage.  They are way too enticing to walk by.  If you’ve been to Spain, one of those big and buzzing tapas bars, you’ll know what I mean.  In old town San Sebastien especially, there are some beautiful arrays of pinchos covering every nook and cranny of the bars.

The Alma (Soul) Vegan Festival near Cartagena, Murcia

VIVA VEGANOS!!

You can probably tell by the radiant sunshine that this was not a UK post.  Although Durham is looking very summery from where I’m sat.  I cooked it on the Costa Calida in Spain.

Jane was there recently and attended a vegan festival, small but perfectly formed, this is something brilliant for Murcia.  There were a load of food stalls, live music and plenty of organic local products.  Even artisan beer (the most popular stand).  Apparently Jane and friends were the last to leave.  The artisan beer was just too good.

Murcia, like the rest of Spain, its a highly fishy/ meaty place and there is a growing vegan community and awareness.  Of course, in Barcelona and Madrid, you can find some vegan options, but I still think Spain is one of the toughest countries to be a vegan traveller.

Murcia has always been a little forgotten corner of Spain and poor, therefore, there are some interesting recipes with only veggies.  People couldn’t afford meat, so they made veggies delicious and you can occasionally find these dishes in restaurants, but generally, they are cooked in peoples homes.  I love one dish in particular, Morcilla de Verano – here’s our recipe.  Its a vegan take on the famous Spanish ‘Morcilla’ sausage and everyone loves it.  Even proper jamon heads.

Los Veganos!!

ME AND BEYONCE

I was orginally asked to write this recipe for Shape magazine in the US.  I know it seems strange that I’m doing things for massive lifestyle mags like that, it does to me anyway.  If you’ve followed the BHK for a while, you’ll know that we’ve gone from the growing cabbages and herbs in the middle of nowhere, half way up a hill in North Wales, to the pages of swanky magazines.  I even fed Beyonce once in an article!!  Hahahahaa!  Last year I was in Hello and other mags that I’d never have imagined in my weirdest dreams that I’d end up in.  When I was younger I probably imagined I’d be plastered all over The Rolling Stone, maybe Mojo or the NME (of the 90’s) in a rock star delusion.  Life is just one big strange surprise really!!  And yes, some of my friends think its cool, but most just laugh at me.  Often.  I used to be more Johnny Rotten than Beyonce, but maybe time mellows things out a bit.  I don’t care either way, getting tasty vegan food out there is amazing!  I’d love to cook for Beyonce, Morrissey, Philip Schofield, whoever.  In fact, if we invited Johnny Rotten that could make for an interesting dinner party.

Shape didn’t quite go for the ‘pincho’ thing and instead called them Carrot Not-Dogs, which is cool by me.  This kind of thing has been around for years in vegan-ville and it’s awesome to see dishes like this getting out there.  You cannot, not, ever, not like, not-dogs!  Kids go wild for them!!

Recipe Notes

Ideal for summer light lunches or even bbqs (instead of cooking in a pan, pop them on a BBQ and baste with the marinade).  I’ve popped two methods below, one for a quick roast, and the other, the works; marinaded overnight and pan fried.  Both are delicious, but the marinaded dogs are smokier and look more like the real thing!

I like the way they look when un-whittled down.  Just a straight up carrot.  You can’t pass them off as a hot dog, but who really cares about that?!

For the marinade.  If you can’t track down liquid smoke, don’t fret, we can use some smoked paprika.  A few large pinches will do.

Ripe avocados are best.  I couldn’t get any and was asked to do the recipe at short notice.  You can see that the aioli is not totally smooth.  It’s so much better when silky smooth.

You can quite happily serve these carrot not-dogs with just the avocado aioli or even just a bit of mustard.  A nice idea is wrapping them in a blanched collard/ spring cabbage, kale leaf or even raw lettuce. A great gluten-free, mega healthy option.

Spanish food’s all about bright and vibrant flavours and colours, perfect for summer

The Bits – For 4 as a snack/ tapas

8 small carrots – roughly 5 inches long (cut into hot dog shapes)

1 red bell pepper – nice and sweet if poss. (cut into 1 cm slices)

1 large onions (finely sliced)

2 handfuls spinach leaves (finely sliced)

Cooking oil

 

Marinade

4 tbs carrot cooking stock (or light vegetable stock)

3 tbs tamari or good soya sauce

1 clove garlic (sliced)

2 cm cube fresh ginger (sliced)

2 tbs red or white wine vinegar

2 teas liquid smoke

3 teas brown sugar

 

1 large avocado (de-stoned)

1/2 lemon (juice)

Large pinch salt

 

Dijon Mustard

4 small buns – your favourite type (cut in half)

Mini Spanish Notdogs plus trimmings

Do It

Half fill a small saucepan with water, bring to a rolling boil and add the carrots.  Simmer for 8 – 10 minutes, until a knife pierces them easily, but they are not too soft.  Place in chilled water to cool quickly.  Whisk together your marinade ingredients and pour over the cool carrots.  Cover and place in a fridge over night.

In a frying pan on a medium high, add 1 teas cooking oil and when warm, add your onions.  Fry for 7 minutes, add the peppers, fry for another 5 minutes, until the onions have turned golden brown and sweet and the peppers are soft.  Set aside.

Drain your carrots, keep the marinade.  Wash out the frying pan and add 1 teas cooking oil, place on a medium high heat and add your carrots.  Fry for around 10 minutes, drizzle over marinade regularly and keeping them turning in the pan.  This will give them a nice caramelised look all over.

Put your avocado, lemon juice and salt in a bowl and mash with a fork until smooth.  Alternatively, pop them in a blender and blitz.

Spread a thin layer of dijon mustard on your buns, sprinkle over some spinach, followed by some onions and peppers, a spoonful of avocado and top with a smoky carrot.

The full carrot style

Quick Roast Method

Preheat an oven to 220oC.  Make half of the marinade recipe.  Toss your carrots (whole, these look great just carrot shaped) in 2 teas cooking oil and a large pinch salt.

Place in the oven on a baking tray and roast for 45-55 minutes, until tender and nicely caramelised.  After 25 minutes in the oven, baste the carrots with marinade regularly.

Foodie Fact
Carrots are filled with beta-carotene or Vitamin A.  Which helps us see in the dark.  That’s what we’re told anyway.  This myth came from WWII when the Brits spread propoganda, apparently to confuse their adversaries.  The Ministry of Food (hello George Orwell) even created a cartoon called ‘Dr Carrot’, with sidekicks Caroty George and Clara Carrot (actually made by Disney), to get kids eating more carrots.  In WWII  sugar was rationed in Britain at that time and carrots were sometimes served on sticks to kids as a sweet substitute and used regularly to sweeten desserts.  So you won’t get night vision any time soon, but your eye sight will be helped if you eat plenty of Vitamin A.

Isla Plana – the view from our local cafe in Spain

One of my favourite places in the world, Mojon Beach

Sunset on the Costa Calida, always a pleasure

Music to cook pinchos by……….

Categories: healthy, Lunch, Music, Nutrition, photography, plant-based, Recipes, Side Dish, Summer, Travel, Vegan, veganism | Tags: , | 6 Comments

Summer Veg & Almond Cous Cous with Tahini Sauce

Summer Cous Cous with Tahini Sauce

Just landed back in the UK and am chuffed to be back in the kitchen playing with pots, pans and potatoes.  I love travelling but finding a good kitchen to cook in can be a challenge.  It’s probably the only thing I really miss.  I’ve been munching my way around the world for a while now and am ready to recreate a huge chunk of global tastiness this summer on the BHK.  I hadn’t had cous cous for an age and really enjoyed it recently in Beirut.  Although not exactly traditional Lebanese (more of that to come) I thought it would be a nice way to get the BHK recipes rolling again.

This is a quick, easy and delicious summer dish, I love these flavours; a little spice, apricots, crunchy almonds.  YUM!  Plus a creamy tahini sauce.  It takes no time at all to get together and when served with a salad or two, maybe even some warm flatbread, you’ve got a meal every one will enjoy.

So we’re just getting settled into the British vibe again, I must admit that it’s still quite a shock not waking up in India!  It was one of the hottest days of the year yesterday and I wore a big fleece and scarf.  I’ll get used to it!!  2017 has been an incredible year so far, Nepal, India, Lebanon and even a little taste of Ethiopia, but we can’t wait to tour around the UK for all the events, festivals and retreats we have planned.   Maybe see you there!!

We’ll be all over the place this year and have more plans in the oven.  As you know, the BHK has always been a nice little hobby for us, but in 2017 we plan on doing more than ever.  To keep up to date with stuff, check out our events page.  Jane is also working on our new newsletter and we are always posting things on the BHK FB page and I’m even tweeting.

If you get the chance to try this, or any of our recipes out, let us know in the comments.  We love to hear about your kitchen adventures.

 

Down on the beach, Dinas Dinlle, North Wales

Recipe Notes

All Spice is best used sparingly, if you don’t have any, go for a spice mix like garam masala or Ras El Hanout and use 1 teas more.

I really like millet and it makes a great sub for cous cous. It’s healthy and gluten free.

You might like to roast your almonds in an oven for 10 minutes to bring out the amazing flavours.

Summer Veg & Almond Cous Cous with Tahini Sauce

The Bits – Light lunch/ dinner for 4
1 large onion (sliced)
2 cloves garlic (crushed)
1 pepper (all cut into small cubes)
1 small aubergine
1 small courgette
1 large tomato

1 tbs cumin seeds

1 1/2 tbs sesame seeds
1 teas all spice (or other spice mix)
2 tbs cooking oil
Salt + pepper

1 handful dried apricots (chopped)

1 big handful almonds (roughly sliced)

1 handful parsley (chopped)

Cous cous (150g is good for 4)

Tahini Sauce
5 tbs light tahini
1/2 lemon (juice)
1 small clove garlic (crushed)
Salt (to taste)
Water

Do It
In a large frying pan on medium high heat, warm the oil and add the cumin and sesame seeds. Stir and fry for 1/2 minute and then add the onions and cook for a few minutes.  Now add salt, pepper, all spice, aubergine, courgette and peppers. Gently stir and fry for 5-7 minutes, until all is soft. Add the tomatoes and apricots, take off the heat and pop a lid on. Set aside. The tomatoes will be just soft and not overcooked.

Cook your cous cous, follow the pack instructions. Using veg stock adds more flavour and a few twists of black pepper is nice.

In a bowl, mix the tahini sauce bits together with a fork, adding water gradually until you have a thin sauce.

Serve warm or cold. Arrange the cous cous on a large plate, pile the veg in the middle and top with parsley and almonds. Drizzle with tahini sauce as you like.

We’re sharing our time between beautiful Wales and Durham this year.

Foodie Fact

Almonds are packed with healthy fats and minerals, it’s been shown that nuts can actually help you lose weight.  We eat the sweet almonds, but bitter almonds are used to flavour things like amaretto and almond extract.

Many people I speak to don’t realise what a good source of antioxidants nuts are and are put off because of high fat contents.  The fat’s in most nuts are healthy and they come with so many more benefits.  Plus, they taste incredible.

Lovely walk in Durham yesterday along the river Wear, seems a long way from the Ganges!!

 

 

Categories: Dinner, Healthy Eating, Lunch, Nutrition, Recipes, Salads, Summer, Vegan, veganism | Tags: , , , | Leave a comment

Everyone’s Lovin’ Jack! Ten interesting facts about jackfruit

A giant jackfruit, found dangling by a restaurant in Goa which cooked up an amazing jack and coco curry

Everyone is loving Jackfruit at the minute, all those pulled jack fruit sandwiches and have you tried jackfruit ice cream? It’s incredible! But how much do we know about this strange fruit? Don’t let the spikes put you off, this is a super fruit in every way!!  I’m lucky on my global wanders to have tried many varieties of jackfruit and different dishes. I’ve never met a jackfruit dish I didn’t like!

Here are 10 facts about this strange, spiky and wonderful fruit:

1) Jackfruit, the yellow bit we eat, is actually called an ‘aril’. It’s a flower and we eat the edible petals. One jackfruit contains hundreds of flowers and one tree can grow 250 fruits per year.

2) Jackfruit seeds are edible and healthy most people roast them. You can also boil them up and make a lovely attempt at hummus. Comes highly recommended.

3) It is said to smell and taste like a cross between very ripe bananas and pineapple, with a twist of apple and mango. It’s a confused fruit! I think that’s quite accurate but there is definitely a custardy, juicy fruit gum-ness there too.

4) There are many varities of jackfruit, some are pithy inside and some are very sweet and tender.

5) In Indonesia, they make chips out of jackfruit, called Kripik.  You can buy them and eat them like crisps.

6) Jackfruit seeds, when roasted, taste like brazil nut crossed with a chestnut. You can boil, bake and roast them.  They can also be ground into a flour.

7) Using jackfruit as a meat substitute is nothing new. In Thailand it’s sought after by vegetarians and historically called ‘gacch patha’ (tree mutton!)

8) In Indonesia, the wood of the jackfruit tree is used to maked the famous ‘gamelan’ drums.  Popular in Bali (see video below).  The leaves are also fed to cattle, but also make a nice alternative to other greens.

9) Every part of the jackfruit tree is medicinally beneficial, the bark, leaves, pulp, skin and roots.  It is also antibacterial and anitviral.

10) Jackfruit is the heavyweight of all fruits, growing to four feet long and weighing in at over 35kgs.  That’s a lot of burger right there!

Cooking wise, the main attraction to Jackfruit for me is the interesting texture, when unripe, nothing else gives that stringy, chewiness when cooked. It is meat-like and an ideal plant-based dish to serve meat eaters.  Also the flavour is totally unique, in fact, Jackfruit is a very strange fruit indeed, like nothing else.  As the world goes meat free (it’s happening!) we’ll be increasingly familiar with Jack.  It’s going mainstream!  Great news as the production of meat is THE number one cause of global warming.

Delicious Indonesian jackfruit dish ‘Gudeg’ – actually being served at breakfast

I’ve been in Goa for a while and jackfruit grows everywhere.  Jackfruit has been hailed as a ‘future food’, due to the fact that it grows so easy and is high in nutrition. It requires minimal fuss and pruning. One jackfruit can feed many and some say it will help to ease the issue of global hunger/ food security. Jackfruit is now being grown in parts Africa for example. But we all know really that there is more than enough food produced in the world, its more a question of distribution and ecomonics. I don’t think jackfruit alone is going to save the day.

For me, the country who does jackfruit the best is Indonesia. I’ve never been to a country where it is used so frequently. Almost every meal I had in a proper place had at least one dish using jackfruit. The dish ‘Gudeg’ is a stand out staple. Of course, it makes for a great dessert. It’s a very useful plant, although I have been warned that in places like Brazil, it can be invasive. This is probably not such a problem in rural Wales as it will only grow in warm places.

Fairly standard Indonesian lunch! You have jackfruit and it’s leaves here, plus tofu and tempeh.  Woah!

I also tried a ‘Pulled Jackfruit Burger’ in quite a cool little place in Yogayakarta, Indonesia. This is a contemporary twist on things and its great. You’ve probably tried one yourself?  I’ll be cooking it when I get back to the UK for sure. Unfortunately, up here in the Himalayas, it’s not a Jackfruit zone. Great organic veggies though.

You can eat Jackfruit raw, I love it like that, but they have to be ripe. It’s also interesting when it pops up in a salad. Jackfruit originated in India and in the South you can find people selling it as a street snack and, of course, in parts of India it’s made into a curry. I know they sometimes make candies/ sweets out of the juice.

Jackfruit is easily confused with the pungent freak that is Durian (see below). Popular in South East Asia and banned from public transport there (it reeks like something gone way rotten and wrong). Durian is an acquired taste and once (or if) you can get over the stink, has an incredible flavour.  When I did the TV show ‘Meat vs Veg’ I was tasked with wandering around the streets of London, trying to get people to try it.  Some did and liked it, but most just looked sickened!  Again, something totally unique. Go to Thailand, try it out. The Thai’s adore the stuff. Durian looks different, bigger spikes and doesn’t grow as large.

Pulled BBQ Jackfruit Burger, Yogyakarta, Indonesia

Nutrition wise, for something quite starchy, its got lots to offer. It’s low in calories with good levels of Vitamin C and Vitamin B6 (which is quite rare). Its also a reasonable source of minerals and a good source of carbohydrates, fats, protein and has plenty of fibre.  The seeds have plenty of vitamin A.  Jackfruit has zero cholesterol.

Although it’s not exactly local (and you know we love our local produce) I guess there is little difference tucking into a pineapple or mango. Jackfruit is a treat and when you look at the prices, this makes it even more so. I think for a every now and again, taste of something different, you can’t beat Jack!

Cambodian Jack Vendour
https://goo.gl/echunh

You can buy jackfruit canned in most countries and if you buy a whole jackfruit, be warned, they can be a trick customer.  They ooze a white sticky liquid when cut into and it takes ages to pick out the little fruits, seperate the seeds etc.  It is well worth it, the texture of a fresh jackfruit is different from the tinned.

Have you tried Jackfruit? How did you cook it? It seems like a fresh and new ingredient in the UK and beyond that everyone is falling for.  We love it!

To avoid confusion, this is Durian. Bigger spikes. You normally smell it before you see it.

Evidence of its putrid odour. Banned on public transport in Thailand and other countries. Phew!

We’d love to share with you what we’re up to!

Join our newsletter for upcoming events, cooking retreats, giveways, recipes and ebooks 

Or join our new vegan cooking group on facebook, share your recipes and thoughts with a nice bunch of people.

Finally, some fascinating and hypnotic ‘Gamelan‘ music from Indonesia:

Categories: healthy, Music, Nutrition, photography, Superfoods, Travel, Vegan, veganism | Tags: , , , , | 10 Comments

Mango & Ginger Lassi – Goodbye to Goa

Mangoes, mangoes, everywhere and I can eat them all! I have tried this though and can’t recommend it! Mangoes are literally falling from the trees across the state which is actually hazardous. Some are quite hefty and unripe. Every time I step outside my little place there’s a new pile greeting me which is the perfect morning pick me up. Many however are split and covered in ants or other bizarre insects. I really want to catch each mango as it falls and give it a good home. How about a lassi? I’m in India, as you may know, and this is one of the best ways to enjoy the local glut of mg’s. Creamy, smooth and packed with fragrant fruitiness and that little twist of slightly sour yoghurt. Let’s lassi!!

Now that is what I’m talking about. Look at the colour. It screams “MANGO!”

I am living under several huge mango trees, in between we have coconut and banana trees. Tropical fruit salads rain on our doorstep. It’s a lovely patch of countryside with wild buffalo roaming around and a great view, the cicadas (those buzzing little insect critters) are on the go all the time, like some exotic, pulsating soundtrack.

I was wandering around the other day and was a bit startled to see a basket being lowered down from a tree, laden with mangoes. I looked up to see one of the mango men (a group of local superheroes) about 30 ft up wearing only a big smile and pair of Liverpool AFC shorts. He was nimble and fearless. I was filled with admiration, he climbed way up, maybe 50 ft, just to bring me and the family I live with our daily mango fix. How many people have you met who risk their life for fruit?!! A rare breed.

Mango Man

Breakfast! Mankurad mangoes

So, mangoes everywhere. What to do with them all. Helen, the Mum of the family I’m staying with, pops them all in a massive cauldron-like pan and simmers until jammy. Jam! Mango jam, thick and naturally sweet. If your mangoes are super sweet, this is a great idea. There are many varieties of mango and in India, people are mango mad! In the cities they sell for big bucks, there are many sought after varieties but ‘Alphonso’ is top of the, ahem, tree.

Goan’s are ever laid back about things. When I ask around excitedly, “what variety of mango is this?”, they look at me curiously, shake there head slowly and shrug, “it’s a mango Lee.” Basically, just chill out and eat it. I think they have pity for the way I complicated things. It’s a mango. Enjoy. Ok. (Actually, I managed to find out that one of the trees is the highly prized Mankurad variety, which explains why the family are so popular with the neighbours.)

Patrick, Helen’s husband, just knocked on the door asking if I liked brinjal (aubergine). We’re having a leaving dinner tonight. The family have a very Portugese surname, most Goan’s I meet have an affinity with their Portuguese past. They only left in the 60’s and the Euro/ Christian feel lingers. Goan’s can even get a passport for Portugal if they like and many do. Goa is like the rest of India in some ways but generally it has the feel of a different country. That’s one of the things I most love about India, the diversity on every level.

Goan mango eating technique. Just tear it apart with your hands.

The brothers who I’m staying with (Andrew’s one of them) actually make their living from selling massive ex-petrol tanks filled with cashew feni (think moonshine but nicer) to local bars, some like little pirate speakeasy’s right on the coast. I love them. Not much bigger than a cupboard and many actually looking like driftwood cupboards.  They’re packed full of rough fishermen and cheery characters and well proportioned police men (off duty I think). I like the Antique Bar (I can’t tell you where it is, it’s like buried treasure) where you expect Long John Silver to walk in at any minute with a parrot on his shoulder. They also play great blues and flamenco.

GOAN CUISINE

I’ve been regularly inspired and occasionally blown off my stool by the intensity of Goan cuisine and tonight will be my last taste of the real deal for a while. I love the coconut and the unique spice mixes, the dish Xacuti stands out, many locals I’ve spoken to make their own spice mixes and even use garam masala style blends more common up north. Vinegar (toddy, made from coconut trees) is used in a lot of cooking, gives a twang, mirroring many Portugese dishes.  That’s what I love about Goa its a mixed up place in a good way, it’s a cocktail of cultures and influences. Of course, the hippies had a big say and many locals who live near the beaches see the inner hippy still in the Westerners they meet. Like we’re all open hearted, free seekers of something else. The reality is of course now a bit different.

It’s hard to imagine, but the Portugese were the first to introduce potatoes, tomatoes, chillies, guavas and cashews to Goa and India.  This trend can be seen all over the world, the early Spanish and Portugese explorers/ conquistadors were responsible for introducing us to many of our staples that may now seem indigenous to our countries.  Vindaloo is also a Portugese dish, a name derived from the Portugese for garlic and wine.  Although Goan food is heavy on the seafood and now meat, I found loads of plant-based options and the delicious masalas and sauces can easily be used in vegan cooking.

Jane taking a closer look

One of my favourite things about riding around Goa is the generally fading Portugese architecture, so many beautiful houses, many like mini-castles.  Even the towns, with their central squares and large ex-government buildings still have a whiff of the wealthy imperial gang.  They were here for nearly 500 years after all and the coast line is dotted with their crumbling hill top forts.  Each village has at least one imposing, brilliantly white Catholic church. Most are locked but I like wandering around the graveyards.

Elsewhere in Goa there are still big dance parties a plenty but things have quitened down quite a bit and become commercialised.  You’ll find the occasional hippy playing didgeridoos and sitars, plenty of packaged tourists (mainly Russian) and people from all over India settled and taking it easy here. At weekend, Goa fills with tourists from the big cities of India looking for a little Kingfisher soaked debauchery. They find it then set fireworks off.

Patrick just said to not worry, ‘we’re all coming and going’, meaning to wait for a few minutes. I feel like that, it’s been a very Goan day. Everything has been coming and going very nicely. The sunset perfectly and the ocean was calm. Patrick also says ‘take it easy, you never know when time comes.’ as a goodbye. I think we know what that means and its true. Wherever coconut trees sway I’ve found this attitude. Take it easy before it’s too late and let things flow. So I am. You see, that’s it for me, I’m off to the Himalayas tomorrow so it’s goodbye to these…..

Goodbye Goa!

But back to the sweet onslaught of mangos that I’ve enjoyed over the past few months. I heard that in India it is said that someone with a mango tree on their land is wealthy indeed. I agree. I had three 60 footers keeping me company. I’ve felt rich beyond imagination. But things move on, I think apples are coming into season in the Himalayas……

This lassi uses a creamy coconut base and a kick of ginger to keep things lively, but also to balance a little of the overpowering sweetness from friend mango. In the UK and other non-mango growing countries, getting a supply of ripe, non-fibrous mangoes can be tough.  Try and wait until they’re nicely soft for best results.  Lassi is full of tang, some lovely sourness normally coming from the yoghurt. Try to use unsweetened yoghurt if you can get your mitts on it, then you’re in charge of the sweetness.

I’ve found you can eat mango three times a day quite happily. Here’s breakfast, proper Goan porridge (with tahini, coconut oil, cashews and pineapple)

Mango & Ginger Lassi

For 2 glasses

The Bits

250ml Coconut Yoghurt or Soya Yoghurt (unsweetened is best)

1 large, ripe mango (peel, cut all the fruit off the pip and chop up roughly)

75ml coconut milk or soya milk

1 big handful ice cubes or a splash of cold water

1/2 lime (juice)

1/2 inch fresh ginger (crushed)

Sweetener – as you like (depending on the sweetness of the mango)

Optional – large pinch ground cardamom

(I know all about the pink straw, but Helen insisted that we must have a straw.)

Mango and Ginger Lassi

Do It

Place all ingredients in a blender and blitz.  Add lime juice, blitz again, taste for sweetness and adjust how you fancy.  Served chilled in your nicest glasses.

Foodie Fact

Mangoes, super sweet and a little tart are really a ‘super fruit!’  They are very high in vitamin A and C and are also a good source of fibre.  They contain minerals like potassium and copper.

Anyoone tried a Chiku? One of the most amazing fruits, like a date meets a custard apple disguised as a small potato.

The jack fruits weren’t quite ready. Look at the size of them!! Next time;)

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Categories: Healthy Eating, Healthy Living, Recipes, Smoothies, Summer, Superfoods, Travel, Vegan, veganism | Tags: , , , | 4 Comments

Discovering Vegan Cooking Demo & Three Course Lunch – Newcastle

Discovering Vegan Cooking – Newcastle

Saturday 29th July 2017 10am – 2.30pm

Find out for yourself how to make the most of simple ingredients and cook quick and delicious plant-based dishes. Lee will be making the foods we all love, like burgers, curries, soups, smoothies, desserts and salads. At the end of the demonstration, we’ll enjoy a 3 course lunch together, sampling the food that has been cooked.

This demonstration will give you the inspiration and confidence to give the dishes a go at home. Although the ingredients are simple, this is food full of flavour and texture. These are creative, delicious recipes especially for summer, full of vitality and fresh seasonal produce.

“Chef Lee Watson is the next great vegan chef for me……thinks outside the box and uses ingredients in new and interesting ways.” Del Sroufe, author of ‘Forks Over Knives – The Cookbook’

“I find Peace & Parsnips especially inspiring, full of original ideas and bold flavours.” Nigella Lawson

Price £55 per person

Includes:

Three course lunch with mocktail

Full recipe and instruction booklet

Tea/ coffee on arrival

Smoothie andPlant-based milk demo and tasting

Cooking with tofu, tempeh and wholegrains

Making your own vegan cheeses

How to cook quick and easy soup, burger and curry

How to make beautiful Buddha bowls, salads and ideas for summer dressings

Making decadent desserts

You don’t have to be vegan to enjoy, this is tasty food for everyone!

Check out the early bird booking offer by joining our little group.

Bookings and enquiries click here

Location – Brunswick Church, Newcastle Upon Tyne, NE1 7BJ

Categories: Cooking demos, Events, Vegan, veganism | Tags: , , , , , | Leave a comment

Cooling Watermelon, Tofu & Mint Salad

Cooling Watermelon, Tofu and Mint Salad

It’s getting HOT over here!

I realise that most of you don’t need cooling down, but we do. Its baking in our little place in the coconut grove, Goa. This is the most cooling and simple salad I could think of with the added benefits of tasting very awesome and also bags of sparkling nutrition.

We don’t have a kitchen so we’re loving playing with salads, of the fruity sweet variety and killer savoury ones normally with tahini dressing. We’ve a great supply of locally made tahini and tofu, it’s making us very happy. It’s been about a year since I’ve enjoyed one of my favourite things, tahini I could eat on anything and everything.  I love the creamy flavour and it’s of course, one of the best sources of calcium around.

Whilst taking these pictures we had to fend of Indra the local alpha bull geezer, a speckled massive creature with impressive horns. He’s a bit of a punk and loves nibbling things when we sit near the edge of our terrace. His tongue is outrageously long, something like a mighty iguana. Especially good at hoovering up stray bananas.  Cheeky chap, but we’ve a soft spot from his brusque greediness. He eats all of our peelings and I think looks a little happier afterwards. Other animals hanging around the coconut grove today are large woodpeckers, egrets, a family of buffalos, stripy chipmunks, a pack of semi-feral yet friendly mongrels, wild peacocks at dawn, fish eagles, many funky lizards, a praying mantis and probably loads of other amazing little things. Mosquitos, some. Families of geckos, yes. Anyway, we’re a food blog right!…….

If you’re in northern Europe, maybe save this one until summer hits (or turn the heating right up!) If you’re in more southern climes, this one is a light and cooling lunch for two that also looks a bit sexy.


Recipe Notes

The chillies are a great little kick, but optional.

The tofu quality is important when being eaten cool like this. See if you can get some good stuff, the tofu here is rich and creamy, slightly crumbly like feta. Perfect for salads. Add a squeeze of lemon, a little salt and come nooch (nutritional yeast flakes) if you have them for extra feta like cheesiness.

Watermelons are always huge. We’ll only use a little here so why not try cutting it into cubes, freezing it and using it as exotic ice cubes in your favourite juice/ cocktail. Of course, blended up with cucumber, lemon and mint (maybe a touch of sweetness), your looking at a wonderful smoothie.

I’ve seen some people taking the pips/ seeds out of their watermelon.  It’s a total waste of time!  Just crunch them down, they are not bitter at all.


The Bits – For 2 lunch

250g firm tofu (cubed)
1 cucumber (peeled and cubed)
2 cups watermelon (cubed)
2 tbs fresh mint (finely sliced – do this last)
Pinch salt
Squeeze lemon juice

1 green chilli (finely sliced) – optional

Dressing
2 heaped tbs tahini
½ lemon (juice)
Water
Pinch salt

Do It
Cut the melon, cucumber and tofu into similar sized cubes.

Squeeze a little lemon and a pinch of salt over the tofu and toss lightly.

Mix your dressing together with a fork adding drizzles of water and stirring in until a single cream texture is formed.

Mix your mint in with the tofu and place in the centre of a large plate. Surround in layers with your melon and cucumber. Sprinkle over leftover mint and chilli (if using)

Best served with a sunset;) From Zoori’s Place – Anjuna, Goa

Foodie Fact
We’re going to let Macka B take over the foodie fact, so many incredible health giving properties to the humble cucumba!!!!

Check out our latest Vegan Cooking Retreats HERE or join our Vegan Cooking Group on Facebook for more info, recipes and chat

Happy cooking!

Categories: gluten-free, Healthy Eating, Music, Nutrition, photography, Recipes, Salads, Summer, Travel, Vegan | Tags: , , , | 8 Comments

Hot off the press! Announcing our next two vegan cooking retreats

 

We’re very excited to announce our next two vegan cooking retreats at the wonderful Trigonos.

One World Vegan – 4 day healthy cooking retreat
29 August – 2 September 2017

Home Cooked Happiness – 4 day simple vegan cooking retreat
16 – 20 September 2017

Full details are below.

Both courses will be packed with creative plant-based cooking, with optional yoga and meditation as well as evening entertainment and a long walk in the beautiful Snowdonia valleys.

All bookings and enquiries are via Trigonos here or contact on info@trigonos.org for a booking form and more info.

We have limited places available, we like to keep the groups small, it’s more intimate that way.  Gluten-free options available for all recipes.

See you in beautiful North Wales soon.

Lee & Jane:)

———–

ONE WORLD VEGAN: 4 DAY HEALTHY COOKING RETREAT

29 August – 2 September 2017
Led by Lee Watson
Author of Peace and Parsnips – Vegan Cooking for Everyone (Penguin/Michael Joseph)
co-presenter ‘Meat vs Veg’ TV Programme (24Kitchen)

A Trigonos Course

Join us for a rejuvenating, informative and fun retreat in idyllic Snowdonia and learn to cook traditional and contemporary vegan dishes from around the globe. Inspired by Lee’s travel experiences and the recipes, knowledge and tales he’s picked up along the way, this four day retreat will give an introduction Mexican, Indian, African, South East Asian and more with plenty of surprise additions and creative twists that all home cooks can master and everyone enjoy.

The emphasis will be on seasonal and local UK produce, along with essential and readily available ingredients from around the world. Recipes will be healthy and fresh, simple and quick. From exotic desserts to the world’s simplest curry, street food delights and Buddha bowls, we’ll explore all the delicious potential plant-based food has to offer.

The retreat will be informative and relaxing at the same time. Coffee, tea, herbal infusions and treats are free flowing – very important!

We have optional beginners yoga and meditation to start the day in a peaceful way, followed by breakfast with fresh juices and smoothies. Then cooking demonstrations with Lee with opportunities to get hands-on and involved.

Time is set aside to explore the beautiful nature and landscapes around Trigonos with an afternoon set aside for walking in the mountains and valleys of Snowdonia. Each evening will bring local entertainment and drinks by the fire in the Trigonos library, with optional meditation to end the day.

This retreat will be ideal for anyone looking to try something new in the kitchen, spice up their cooking and get adventurous!

Prices from £380 to £550

We’ll be using lots of fresh produce grown on the Trigonos land (check out those tomatoes!!)

 

HOME COOKED HAPPINESS: 4 DAY SIMPLE VEGAN COOKING

16 – 20 September 2017
Led by Lee Watson
Author of Peace and Parsnips – Vegan Cooking for Everyone (Penguin/Michael Joseph)
Co-presenter ‘Meat vs Veg’ TV Programme (24Kitchen)

Are you looking for a healthy and creative kick-start in the kitchen? Seeking simple and inspiring dishes that you’ll want to cook all the time? Or maybe something more decadent for weekends full of treats? On the Home Cooked Happiness Retreat, held at the stunning Trigonos centre in the heart of Snowdonia National Park, we’ll learn a range of skills for transforming simple and accessible produce into nutritious and delicious meals. All dishes have been approved by non-vegans!
 
We know that eating more fruit and vegetables is important for good health, but how can we fit cooking with fresh ingredients into our daily lives? It’s possible and this retreat will give you the techniques needed.
 
A balanced, whole food plant-based diet is the healthiest way to eat and it can be sensational and doesn’t need to cost the earth. During the retreat we’ll be using fresh produce grown on the the Trigonos land.
 
The cooking demonstrations by Lee will be fun and informative and give even the beginner the confidence to explore the potential of vegan food with opportunities to get involved yourself.
 
We’ll be ‘veganising’ many classic, staple dishes and learning recipes covering breakfast ideas, breads, soups, starters, vegan cheese, imaginative salads, stews, burgers, curries, bakes, beautiful bowls, smoothies, cakes and many desserts.
 
The retreat is also designed as a relaxing break from the busy world, somewhere you can recharge. We’ll have optional meditation and yoga in mornings and evenings. Fresh juices and herbal infusions are always available, along with plenty of treats, fresh coffee, cakes and nice surprises along the way.
 
You’ll have ample time to explore the beautiful area, lakes and hills, around Trigonos and one afternoon, we’ll go on a long walk in the mountains and valleys of Snowdonia with a qualified local guide.
 
Every night, after dinner, we’ll relax around a log fire and enjoy drinks and local entertainment.
 
This will be a rejuvenating four days, filled with delicious food, where we’ll meet like-minded people and learn how to cook vegan food for everyone!

Prices from £320 to £490

To book your place contact Trigonos on 01286 882 388

 

 

Categories: Cooking Retreats, Healthy Eating, Vegan, veganism, Wales | Tags: , , , , , , , , | 2 Comments

Jungle Kopi Culture – Sampling Indonesia’s coffee revolution

Traditional village - Tana Toraja, Sulawesi

Traditional village – Tana Toraja, Sulawesi

There are so many striking things about Indonesia; the people are so friendly, warm and welcoming, the incredibly diverse cultures are ancient and fascinating, the landscape varied, and jaw dropping and somewhere steaming away in this heady mix is the coffee, something of a superstar in the waiting.

Of all the coffee giants in the world; Latin America, Africa, India etc, I feel Indonesia is slightly overlooked. Especially Sulawesi. You may see some packs of Java beans out there, but nothing much else. The variety of Indonesia’s coffee cornucopia is poorly represented and we’re missing out big time.

Indonesia has the perfect conditions for coffee (and cacao) growing.  Coffee and chocolate, what a combo!  There is a youthful espresso fuelled movement swinging into existence bringing quality coffee back to it’s roots and cherries, so to speak. Led by the sprawling megalopolis that is Jakarta, there is a growing trendy cafe culture over here, hip and buzzing, Indonesians are getting to enjoy their coffee and not just export it away.  We have been lucky to sample a bewildering array of brews and take in some plantations, each island produces very different styles of beans, within those islands are various regions, each with their own character and the tumbling coffee kaleidescope continues.

Perfect cremas are not always the case though. Many Indonesians don’t drink coffee as we Euro coffee snobs like it. The local brew is something like a long Greek/ Turkish coffee. Needing a few minutes to settle into a dark cuppa with some funky sludge greeting you towards the latter stages. It is normally pretty decent, better than packet instant, but this new roasted and toasted trend is very exciting.  Young guys with hipster quiffs and girls wearing brightly coloured hijabs let loose on Italian-made coffee machines to extract the maximum wow and yum. Jakarta is filling up with bespoke cafes and the big chains are lumbering in; Starclucks are making their insidious presence felt and bizarrely use beans from Guatemala!! Speaks volumes.

Jack fruit burger with sweet potato fries- It's not just the coffee that awesome in Indonesia

Jack fruit burger with sweet potato fries- It’s not just the coffee that awesome in Indonesia

TANA TORAJA – A COFFEE AFICIONADO”S PARADISE

So Toraja is a remote region in Central Sulawesi, one of the largest islands in Indonesia, roughly the same size as France and basically, one big jungle. Toraja is reached by spectacularly rutted and windy roads, a mountainous region famous over here for producing some of the best Arabica in the country and is also home to an incredible tribal culture (see here).

Coffee is not a big deal in Toraja, they may drink it occasionally and most of the traditional houses in villages (see the top photo) had a little ornate wooden pot full of ground coffee. The beans are normally roasted in a steel pan over an open fire, which leads to inconsistent heat and inevitably a mixture of burnt and raw beans. I have tried roasting beans using this method in Luzon, Philippines and is seems that no matter how much care you take, there is little chance of avoiding charred bits with pale interiors. This could be why the Torajan’s didn’t generally cherish their beans.  The same could be said of cacao (chocolate beans) which also grows everywhere, their brilliantly red and yellow pods poking out of the canopy.

A friend told me about a Belgian couple who brought some local people a selection of fine European chocolates. The village Torajan’s were amazed that these bitter little beans had been fashioned into something so delicious. A chocolate revolution is surely the next step for Indonesia’s foodie folk, probably with some cacao smoothies along the way.

Some many Indonesia varieties to choose from, freshly ground to order

Some many Indonesia varieties to choose from, freshly ground to order

One of the largest towns in Toraja is Rantepao and this is were we met two of our coffee superheroes, Mika and Eli. Eli runs a tiny coffee roasting business and cafe with his wife, Kaana Toraya Coffee, using a perfectly eclectic range of machinery that he built himself and techniques he learnt from a Hawaiian tourist in the early 90’s. Eli has made two roasters, the largest one powered by a large water wheel. A stroke of engineering genius. It is very peaceful to sit and watch it in action. The sound of flowing water and the tantalising aromas of coffee beans roasting. The equipment may look a little basic and battered in places, but the outcome is sensational and very high quality. We tried the traditional style of beans, dried leaving the husks on and also the standard washed style bean that we are familiar with, but then the bombshell came calling, Hani! Hani is a technique that I feel would be huge in the coffee shops and nooks of Europe and beyond.

Elli's water wheel powered coffee roaster. Ingenius!

Elli’s water wheel powered coffee roaster. Ingenius!

HANI – A NEW STYLE OF COFFEE

The word sounds like honey and the flavour is like honey, much sweeter and fragrant than a washed bean. It is achieved by leaving the natural juices, released by the coffee berries when being picked and processed, on the coffee bean when drying (over here this is generally done on huge racks under the sun or in small quantities by the side of the road). This means that the berry is darker in colour. Dried pre-roast coffee beans are actually a yellowy green colour. These hani beans smell strongly of honey! It’s magic!! Especially for a vegan!!!

Eli and his wife kindly sold us a small bag of Hani for our backpacks, we are travelling with a little cafetiere contraption that means when we get a bit remote mountain cave or deserted island hammock we can still enjoy a top cup of joe. Eli loves exporting his families organic, hand picked coffee all around the world, if you’re in the business, you’ve got to try some Hani beans! Something truly unique. Also, you will never find a man who smiles more than Eli. Its highly infectious:)

Eli's extra special 'hani' coffee - tastes like honey

Eli’s extra special ‘hani’ coffee – tastes like honey

After being immersed in the full coffee story, from bush to mug, we felt like a little sunset stroll around town. Rantepao is a dusty little place, clustered around a busy main thoroughfare. Tourism has made it’s presence felt and there are a couple of biggish hotels, normally catering for large tour groups. There is an impressive protestant church beside a slightly larger bright green mosque, there is a bustling bazaar selling everything from knocked off Rip Curl t-shirts to locally grown spices and finely carved machetes. On each street corner you’ll find the ubiquitous fried snack vendour, giant pans of oil bubbling away inches from frantic swathes of traffic. Pisang Goreng (Fried Bananas wrapped in a light pastry) are famous here and served in a number of ways, all sweet and tantalising. You’ve also got the usual piles of battered tempeh, tofu, corn fritters and sometimes chicken.

We were enjoying the energy and smiles encountered, many children and teenagers were practicing for their Independence day parades, something like a mass cheerleader-athon mixed with an army cadet march. All mini well pressed uniforms, papier machete tanks and tiara clad back flips. Many proud parents watching on beside Denis’s Massage Parlour, Jane and I causing minor waves of excitement, everyone shouting “Mr, Mr, hey Mr”.  This is a normal reaction to tourists in Indonesia.  Jane is also a Mr it seems! We have now posed for hundreds of selfies which, most of the time, is a real laugh.

From bush to cup, you get the whole coffee experience in Indonesia

From bush to cup, you get the whole coffee experience in Indonesia

JAK KOFFIE – JIMI HENDRIX & AMERICANO

It was by pure chance that we found Jak coffee, not much more than a doorway on a side street. The brilliant graffiti caught our attention. We instantly realised that it was a special little place, the decor was really cool and Mika (the main man) had the biggest, warmest smile on his face. It is not uncommon in Indonesia to find cafes with rows of jars, filled with freshly roasted beans to choose. A rare treat for sure! Mika was playing some great tunes and had painted a large picture of Jimi Hendrix on the wall. Never a bad interior design idea!  The walls are lined with Mika’s work, he’s really a photographer moonlighting as a barista, plus the occasional antique lampshade or red phone.

Mika is very knowledgeable about most things it seems and spoke passionately about local history and culture, bringing life to it all, we learnt more in 1 hour than we did in 1 month of travel. This was the real story of Indonesia, right now, from the people creating the new waves and shapes.  My Americano was mindblowing; rich and deep, made with organic beans from the East of Toraja. Maybe you think a cup of coffee cannot border on or even tickle the mindblowing.  This was a coffee bomb!!  The flavours and aromas were intense.  Having said that, it was my fourth coffee of the afternoon and most things were a little intense.  Mika picks and chooses who he buys from, keeping things fresh, organic and interesting.  I have never seen someone take so much care over making a coffee.  The process elevated to an art form.

Jimi

Jimi

‘NO COFFEE MAFIA PLEASE!’

You have probably not heard about Torajan coffee, primarily because large corporations from Japan and China buy it all up and make it into generic rubbish. This obviously means that prices are low and farmers suffer. There is no fair trade in these parts. Mika is fighting the good fight himself and attempting to showcase what Toraja can really do, saying “NO coffee mafia please!”  We loved his passion which sparked off in all kinds of directions.  He even had signs (see below).

Mika and his friends also bake some amazing cakes; stout brownies, chocolate croissants. The local crowd are loving to experiment with new styles of cooking. Anyone fancy a croissant sandwich?  This is anti-Starclucks world, local people taking control of their produce and making something bespoke and high quality (and a few bucks) with bags of good ethics and integrity.

No mafia coffee please

No mafia coffee please

Jak Koffie is a slightly surreal experience really (in a good way), it’s like steeping through a hip portal, you feel like you’ve been transported to Soho, London or Gothica, Barcelona.   That is until you step outside and are nearly taken out by a twelve year old on a motorbike eating a fried banana. Mika is like Indonesia’s answer to a fully caffeinated, cheery Che Guevara and I wish him my wholehearted best and hope we’ll soon see the amazing coffee’s of Toraja in more Western shops and cafes.

If you’re in Toraja, Jak cafe is a must. An a urban chic oasis in the endless steaming jungles of Sulawesi. You’ve also got to try Hani coffee, a totally new coffee drinking experience.  Rantepao is a great place to sample the old and new faces of Indonesia as they mingle and take flight.  The only negative that we’ve encountered in Indonesia is a short visa and it’s now leave.  Selamat Tinggal!

Jak coffee - one of the best cafes we visited in Indonesia

Jak Koffie – one of the best cafes we visited in Indonesia

 

Jak has no website yet but you can find more info and contact details here.

Categories: photography, Travel | Tags: , , , , , , , | Leave a comment

Cake Bully Anyone?! China – Weird and Wonderful Menu Options

Walking the Great Wall of China

Walking the Great Wall of China

After reading an option for Sick Kebabs on a menu today in Kathmandu I remembered that we haven’t shared our official Beach House Kitchen Chinese Menu with you. We popped it on our FB pages and our friends chuckled, we think you might too.  This menu has been veganized btw as there were some pretty disgusting things being sold in China.

These are actual English tranlasted menu options that we encountered whilst travelling around China. Some are gristly, some are just plain hilarious. It’s not easy to be vegan in China that’s for sure!

It's a long walk!  The Great Wall;)

It’s a long walk! The Great Wall;)

If you’ve seen it before, there are some new entries on this menu. Please let us know your favourites in the comment section.  Your top three!

Bon Appetit;)

With the Terracotta Army, Xi'an

With the Terracotta Army, Xi’an

THE FALLOW AMUSEMENT RESTAURANT
MENU

Starters

Acid beans

Coke slipped balls

Beijing heaving

Fried ring wish

Sweet man balls out

A fire of coals

Brother yipin elbow

Available Bullfrog brother

Brother signature hairtail

Chairman mao blood flourishing

I miss you tea

Main Course

Flying elephant pizza

Doush drop

Hot szhichuan mother in law pot

Ass vegetables

Brine platter

Mild vinegar sting

Head brine

Rice rope

Exploding cheese

Douzi mashroom

Rape wish rice

Whelk like green tea

Secretary general of crisp

The guanzhong impression

Burning naked oats with ear wire

Jump to the melody of the tongue

Fubage hospitality food

Jing yang let one

Sides

Take the cucumber

Snow covered the volcano

Hand grasp bread

Being soft noodles

Farm style group

Prickly white ash salad

Burn three fresh

Stone bowl of bean jelly

Mung plum porridge

Tonight’s the night lion head casserole

Tomato suck

Cake bully

River crusie on a cement boat (long story), Xingping

River crusie on a cement boat (long story), Xingping

PS – We didn’t actually try any of these (well maybe a couple) and think it’s pretty amazing that many restaurants had English menu’s in the first place.  We were embarassingly bad at Cantonese/ Mandarin.  Thank you China!

 

Categories: photography, Travel | Tags: , , , , | 7 Comments

5 cookbooks that inspire my cooking (and eating!) – Happy Foodie Article

If you’re trying out vegan living this January with the awesome Veganuary or just looking for some interesting cookbooks, here’s a little selection I picked for the Happy Foodie site:

Lee Watson, the author of vegan cookbook Peace & Parsnips, has shared the 5 cookbooks that shaped the way he thinks about (and eats!) food. Find out more about Lee’s own cookbook here.

The New Good Life – John Robbins

I have been cooking vegan food for many years, I’ve always been fascinated by the creative way we can use plant-based ingredients to produce stunning dishes to suit any palate. Veganism for me was a gradual shift, it seemed liked the more I learnt about it, the more it embodied the lifestyle I wanted and my ethics and hopes for the future. The New Good Life was one book that made a big impact on me. Being a vegan has many positive effects, not just relating to animals, the environment and our health. This is a passionate book which gives practical steps to move away from the view that happiness is gauged by our status or what we have lurking about in the bank. We can live well on less, whilst moving ever closer to harmony with nature, the planet and ourselves. This is certainly my approach. Diet is a major part of this and John explains the health benefits of a plant-based diet, planet-friendly food that saves money and much more.

John was a big part of the popular ice cream brand ‘Baskin and Robbins’ until he went through a complete change of heart after realising the true implications and costs of the dairy industry. John became an advocate for a vegan lifestyle and has now been campaigning for years, living the good life and writing many books, ‘The New Good Life’ is my favourite.

As a sign of the times, Baskins and Robbins are now releasing their first ever vegan ice creams. I’m looking forward to trying some soon.

Diet for a Small Planet – Frances Moore Lappé

This book came out in the early 70’s, it was before its time, one of the first books to highlight the hugely negative impact of meat production on the environment. It is also filled with meat-free recipes and tips on a healthier diet. Frances argued for ‘environmental vegetarianism’ and veganism naturally takes this further in the right direction. The book also highlighted issues like world hunger and how it is affected by our still highly ineffective food policies.

It can be baffling and frustrating to read this book and know that we’ve been talking about the same issue for over 50 years. I think one major issue is that we just aren’t offered the correct information about the environmental impact of our dietary choices.

Going vegan or choosing to eat more plant-based meals minimises the support for large-scale animal agriculture, which is the number one source of global warming, much more destructive than the entire transport industry put together! This is a contentious issue but gradually, the true impact of animal agriculture is being understood. Environmental issues like these certainly influenced my reasons for becoming a vegan and cooking planet-friendly foods.

World Peace Diet – Will Tuttle

For anyone interested in veganism or moving in this direction, on any level, this is the first book that I recommend. There are precious few books out there that speak from the heart of veganism, which for me, is rooted in compassion for all beings. Will looks deeply into the implications and rationale of a vegan lifestyle; from ethical, health, historical, cultural and environmental perspectives. He really breaks it down in a highly readable, logical and illuminating way.

Veganism is a profoundly positive and peaceful way of thinking and acting, many global issues can be linked with the food we consume and how it is produced. Will brings this to life with realistic examples, scientific support and an open approach. I think the secrets to a truly better, more peaceful and sustainable world are tucked away in these pages.

How to Cook Your Life – Dogen

I admit to not reading many cookbooks or watching food programmes on TV. I work as a chef and once I’ve been cooking all day, then cooked dinner, I’m ready for something a little different. A nice slice of peace.

Mindfulness is becoming more and more popular and How to Cook Your Life takes us back to the 13th century, the writing of Zen master and philosopher Dogen. It reveals the rules and etiquette of a Zen kitchen and how cooking well is an integral part of living well.

I believe wholeheartedly in this approach, every part of the cooking process is important, from buying or growing the food right up to the washing up!

I see mindfulness as being inextricably linked with a vegan lifestyle. The more mindful I become, the more sensitive I am to the way that my thoughts and actions affect myself and others.

In a Zen Monastery, only the abbot has a higher status than the cook (or tenzo), who is always an experienced monk. The abbot looks after spiritual matters, you could say feeding the mind, and the cook takes care of the physical side, feeding the body with wholesome food imbued with good energy. This book helped me to realise a more conscious and focused approach to the way that I cook, eat and live.

The Mystic Cookfire – Veronika Sophia Robinson

This is one of my partner Jane’s favourite cookbooks. It was a tough choice as there are so many amazing vegan chefs out there writing brilliant books; Aine Carlin, Isa Chandra Moscowitz and Angela Liddon to name but a few, but my cooking influences come from all sorts of angles.

The Mystic Cookfire is beautifully written with an open heart and lovely illustrations. It’s the rare kind of cookbook that you could quite happily read like a novel, tucked up in bed, with some hot chocolate. On the rare occasion that I have a day off playing with pots and pans, this is Jane’s go to cookbook, we eat from the ‘Mystic Cookfire’ (what a name!!).

I love eating food with soul, something so intangible, but you know the kind of food I’m talking about. Home cooked happiness! These recipes are simple, plant-based and nourishing; the kind of food that can make a house a home, dishes that will become family staples for years to come.

This book also focuses on the deeper relevance of food and cooking. How it is much more than just throwing some ingredients together. Cooking can be a daily routine that accentuates the lives of cooks, families and loved ones.

I’m a sucker for a good quote and this book is packed with amusing and informative references and quotes. Good cooking for me comes from a place deeper than just sound technique. There has to be some love in the mix!

Originally posted on the Happy Foodie site.

Categories: cookbook, Environmentalism, Healthy Eating, Sustainability, Vegan | Tags: , , , , , , , , | Leave a comment

Street Eats and Delicious Days – Our Indonesian holiday snaps

I loved this woman and mama! Could she cook;) Tempeh and tofu that melted in the mouth and some excellent peanut relish. Sulawesi

I loved this woman and mama! Could she cook;) Tempeh and tofu that melted in the mouth and some excellent peanut relish. Sulawesi

I’d go as far as to say this.  Indonesia is the best country in Asia for a vegan traveller, probably the world.  There we go, I’ve said it.  In black and white.  Can’t take it back……Thailand is also pretty damn good too…….but Indonesia!!!!  See evidence below (quick before I change me mind!)  Its been a while since we were there, we left in September, but these are highly enjoyable edible memories and I just had to share them around.

We had a fairly stunning 2016, packed it full of things that sparkle and shine.  We’ve been so busy that the Beach House Kitchen has taken a bit of a back seat.  Battling with pants internet is a thankless task, but here we are.  Finally, a sound and reasonable wifi zone.   I have a long, long list of things that’d I’d love to post, so no more waffle……..first up, the wonders of Indonesia!

Typical Indonesian kitchen. Outside cities, everyone is cooking over wood and doing everything brilliantly old school, see pestle and mortar.

Typical Indonesian kitchen. Outside cities, everyone is cooking over wood and doing everything brilliantly old school, see pestle and mortar.

Travelling is a way of life that suits us very nicely.  Indonesia is a land (many peices of land in fact) that we’ve always wanted to visit.  We were highly undisappointed by the month we spent there.  Indonesia is vast archipelago filled with some of the friendliest people and tastiest food on this beautiful planet.  I was blown away by the sheer volume of vegan friendly fare.  I loved the constant stream of tempeh and tofu, the buzzing and diverse street food scenes that varied from town to town.  The scenery was breathtaking, we took up residence in a hut on an deserted island (with the perfect hammock), we swam with dolphins, we wandered up active volcanoes (smelling of off eggs, sulphur clouds), we threw ourselves into the mayhem of Jakarta, nearly got stuck in the jungle, stayed in traditional villages with fascinating ancient traditions, beliefs and rituals.  It was a feast in more ways than one.

So here we are, some Indonesia sunshine and vibrancy that can’t help brighten any January morning.  You’ve all probably heard of staples like Nasi Goreng (basically fried rice) or Mie Goreng (fried noodles) but there is so much more to Indonesian veg based (sayura) cuisine.  Of course, the best food, the food that represents a country, is always found on the streets and in little, potentially shabby looking places.  Fancy restaurants are all well and good, but we believe the food that matters is enjoyed by all, that’s where you’ll find us.

Salamat Maka! (Bon Appetit!)

Traditional village - Tana Toraja, Sulawesi

Traditional village – Tana Toraja, Sulawesi

The kind of sensational meal available from a village house doubling as a restaurant. Eaten on a bench beside the road, coconut tempeh, spicy chutney, all kinds of fascinating veggies that grow near or in rivers. Oh, and jackfruit (everyone loves it now!) Little village, somewhere in Sulawesi

Gudeg.  A kind of sensational meal available from a village house doubling as a restaurant. Eaten on a bench beside the road, coconut tempeh, tofu, mashed casava leaves, spicy chutney (the ever present sambal), all kinds of fascinating veggies that grow near or in rivers. Oh, and jackfruit (everyone loves it now!) Little village, somewhere in Sulawesi

Inspecting a local salad outfit. These guys used interesting irrigation and tables. Clever. Salad leaves are very fashionable in rural Sulawesi. Tomahon, Sulawesi

Inspecting a local salad outfit. These guys used interesting irrigation and tables. Clever. Salad leaves are very fashionable in rural Sulawesi. Tomahon, Sulawesi

View from our trusty hammock. Floating in the ocean on an island in the middle of the Togean Sea. Some of the best snorkelling. Togean Islands, Sulawesi

View from our trusty hammock. Floating in the ocean on an island in the middle of the Togean Sea. Some of the best snorkelling imageable. I swam with some friendly black porpoises. Togean Islands, Sulawesi

Fried tempeh, jack fruit stews and piles of moring glory, plus the most digusting sulphurous bean I've ever encountered. Rank! You even get serenaded here by local guitarists singing Indonesian folk or The Beatles. Street eats in Yogyakarta, Java

Fried tempeh, jack fruit stews and piles of moring glory, plus the most digusting sulphurous bean I’ve ever encountered. Rank! You even get serenaded here by local guitarists singing Indonesian folk or The Beatles. Street eats in Yogyakarta, Java

Gado gado. Just the best. These carts, hundreds of thousands of them, are doing amazing things with peanuts and veggies all over Indonesia. Cost, about 50p for dinner. This guy is one of the best if you bump into him. Sulawesi PS - Another popular dish is Ketropak, which is like Gado Gado without the amazing peanut sauce

Gado gado. Just the best. These carts, hundreds of thousands of them, are doing amazing things with peanuts and veggies all over Indonesia. Cost, about 50p for dinner. This guy is one of the best if you bump into him. Sulawesi PS – Another popular dish is Ketropak, which is like Gado Gado without the amazing peanut sauce

Now this is what I'm talking about! Gado Gado.

Now this is what I’m talking about! Gado Gado served with the classic Kerupuk (cassava crackers)

Visiting tofu village (see our post here) and learning to make tofu Indonesian style. Hot and hard work. Java

Visiting tofu village (see our post here) and learning to make tofu Indonesian style. Hot and hard work. Java

One of the finest things we ate. Sticky coconut rice, made into buns, and marinaded tempeh (in cane sugar and kecap manis) for the burger. A local street food speciality in a village above Yogyakarta, Java. PS - Thats a massive hunk of marinade tofu. Delicious.

One of the finest things we ate. Sticky coconut rice, made into buns, and marinaded tempeh (in cane sugar and kecap manis) for the burger. A local street food speciality in a village above Yogyakarta, Java. PS – Thats a massive hunk of marinaded smoky tofu. Delicious.

A feast at the Loving Hut in Yogyakarta. A purely vegan restaurant chain (see here) with a huge menu of fascinating items. Vegan egg yolk made of mung beans and loads of bizarre and generally a bit rubbery fake meats. Still, we went there everyday and samapled everything. Java

A feast at the Loving Hut in Yogyakarta. A purely vegan restaurant chain (see here) with a huge menu of fascinating items. Vegan egg yolk made of mung beans and loads of bizarre and generally a bit weird and rubbery fake meats like Seitan Satay. Still, they had lots of local delights like Kering Tempeh (dried and crunchy tempeh) and we went there everyday and sampled everything. The Thai style coconut iced tea was a highlight.  Java

Breakfast. Fruit salad with things like cactus fruit and a sauce made from cane sugar and chilli. Yogyakarta, Java

Breakfast. Fruit salad with things like cactus fruit and a sauce made from cane sugar and chilli. Yogyakarta, Java

So much history and culture spread over the vast islands of Indonesia. They spread over distances greater than the width of Europe. 250 million people! This is Prambanan, a massive Hindu temple complex. Indonesia is of course a Muslim country now, but has flirted with Hinduism and Buddhism in history, not to mention a myriad other more tribal belief systems (many still around). Java

So much history and culture shared over the vast islands of Indonesia. They spread over distances greater than the width of Europe. 250 million people! This is Prambanan, a massive Hindu temple complex. Indonesia is of course a Muslim country now, but has flirted with Hinduism and Buddhism in history, not to mention a myriad other more tribal belief systems (many still around). Java

Jane at the 'cat food' stand. Like a cafe on wheels selling hot drinks and piles of delicious deep fried nibbles and bags of sticky rice plus sambal (spicy relish). Street corner, Yogyakarta

Jane at a ‘cat food’ stand. Like a cafe on wheels selling hot drinks and piles of delicious deep fried nibbles and bags of sticky rice plus sambal (spicy relish). Street corner, Yogyakarta PS – No one could fully explain the ‘cat food’ thing.

Indonesians are amazing artists, musicians and pretty handy with a spray can

Indonesians are amazing artists, musicians and pretty handy with a spray can

This was an amazing dish eaten on a Sunday morning. Mounds of greens with jackfruit, pepper, flowers, bean sprouts and delciious sauce and something like tempeh tempura. Known as Naspecel. Java

This was an amazing dish eaten on a Sunday morning. Mounds of greens with jackfruit, pepper, flowers, bean sprouts and delciious sauce and something like tempeh tempura. Known as Naspecel. Java

Another feast at the Loving Hut, Yogyakarta (a very cultural city with a great old town and loads of galleries and musicians. They also still have a Hindu sultan).

Another feast at the Loving Hut, coconut curry and some kind of heavenly ramen concoction.  Yogyakarta (a very cultural city with a great old town and loads of galleries and musicians. They also still have a Hindu sultan).

The coffee in Indonesia will blow you away in more ways than one. Stunning brews. More of that to come...

The coffee in Indonesia will blow you away in more ways than one. Stunning brews. More of that to come…

Downtown Jakarta eatery. Huge range on the buffet and some very friendly taxi drivers.....

Downtown Jakarta eatery (warung). You find places like this all over Indonesia.  Huge range on the buffet and some very friendly taxi drivers…..

....this is whay a Warung does best. Plates of cheap and delciious food. About 50ps worth here. Jakarta

….this is what a Warung does best. Plates of cheap, fresh and delciious food. About 50ps worth here. Served with Nasi Uduk, Jakarta’s favourite coconut rice.

Helping Maria (a Christian town) with her chillies in a porridge joint. No ordinary porridge though.....

Helping the radiant Maria (twas a Christian town) with her chillies in a porridge joint. No ordinary porridge though…..

One of the best things we ate. Called Manado Porridge, made with pumpkin, rice, spices and greens. Bubbled in a massive steel cauldron. Served with teas and fried bananas. Tentena, Sulawesi

One of the best things we ate. Called Manado Porridge, made with pumpkin, rice, spices and greens. Bubbled in a massive steel cauldron. Served with tea (teh manis) and fried bananas. Lezat! (Delicious!) Tentena, Sulawesi

Sometimes you get desperate! Late night, nowhere open, just the random Hello Kitty cafe serving packet noodle soup. Lost in Sulawesi.

Sometimes things go wrong! Late night, nowhere open, just the random hellish Hello Kitty cafe serving packet noodle soup. Lost in Sulawesi.

Markets are always bizzing and filled with vegan delights. We carry a chopping board and bowl so salads are always on the menu.

Markets are always a buzzing hub and filled with vegan delights. We carry a chopping board and bowl so salads are always on the menu.

Jane and I's preferred mode of transport. Back of rickety bus.

Jane and I’s preferred mode of transport. Back of rickety bus.

Thank you IndonesiaX

Thank you IndonesiaX

PS – We nearly forgot the Gorengan stalls at every corner.  Fried sweet potato, banana, tempeh, cassava, breadfruit and loads of chilli sauce.  Vegans will never go hungry in Indonesia!!  Also if you want to get Indonesian at home, you must seek out a bottle of Kecap Manis.  A sweet and sticky sauced used on everything.

Categories: Healthy Eating, Travel, Vegan | Tags: , , , , , | 6 Comments

Dal Bhat Power! What’s cookin’ in Nepal

May I introduce Dal Bhat. If you've been to Nepal, you are already friends.

May I introduce Dal Bhat. If you’ve been to Nepal, you are already friends.

After enjoying the most amazing traditional Nepali lunch earlier I had the urge to share with you all the delights of Nepali cooking.  My tastebuds were dancing and I felt inspired.  We’ve been here for two months now, travelling around, walking in the Himalayas, meeting the most amazing open hearted and kind folk. As usual, we’ve done a fair amount of hanging out in kitchens and nibbling things. We’ve been very pleasantly surprised by what Nepal has to offer and this is all made even more amazing by the fact that so many dishes are plant-based wonders.  Compared to China, life’s a breeze for a vegan exploring these stunning landscapes.

Nepal has a fascinatingly diverse and ancient culture, very distinct from Northern India and surrounding countries.  Nepal is technically a Hindu state, but many people we speak to are Hindu/ Buddhist.  They respect and adhere to some of the beliefs, festivals and rituals of both.  There is a great open mindedness about spirituality and it shows in the culture.  Nepalis are very tolerant, peace loving people and they know how to cook!

Nepal is basically the Himalayas in the top half and some flat lands in the south, there are countless valleys and micro-climates which means a huge diversity of crops; mangoes thrive in the south, millet and potatoes in the north.  There are many ethnic groups, the main ones being the Thakali and Gurung (north) and the Newari (Kathmandu valley) and Terai, further south, Lohorung in the east.  It’s a melting pot of cultures which can only add to the brilliance of the cuisine.

Jane is a big fan

Jane is a big fan

DAL BHAT POWER!
Dal (lentils) Bhat (grains, normally rice) is what fuels this lovely country. Twice a day, every Nepali eats a big plate of Dal Bhat. I’ve never been to a country that adores a single dish so consistently.

Nepalis normally have a nice cup of strong tea for breakfast, maybe a baked good of some description, but the tastiness really kicks off around 11 am with an early lunch of dal bhat with some chutney or pickle (achar) and a tarkari (veg side dish). We love the fact that you normally get some fried greens, mustard leaves are very popular, and also the fact that in most restaurants seconds and thirds are politely enforced. If you turn your head for a second, your pile of rice magically grows.  It’s very rare that you leave a premise without being totally stuffed full of spicy veggies. You will sometimes also get a nice little salad going on and one single, solitary, tooth meltingly spicy chilli. To be eaten raw by the afeciandos and fool hardy. I love em!  Certainly wakes you up.

Dal Bhat is also served for dinner, again an early sitting, 6pm-ish. I like the simplicity of it all. All over Nepal, you hear the pressure cookers hissing in the early morning. The pungent aroma of frying onions and spices are to me something synonomous with the haze of Nepali mornings.  Everyone one knows where they stand food wise, no over complictions, and it must be so easy for the home cook. No one needs to ask whats for dinner! Of course, the veggies vary and the dal morphs from legume to legume, but the combo remains undiminished. Dal bhat rules.

The dal component can mean anything, but mung beans (halved) are very popular. You may also see some rajma (kidney beans – Jane’s recent favourite, see our recipe here) and chana (brown or normal chickpeas).  When I make dal, it’s thick and hearty, but you’ll find in Nepal and India, dal is more like a soup.  If you’re very luck indeed, the restaurant may have a tandoor oven which opens the door to all kinds of stunning breads. Warm and crisp naan being the royality of any tandoor behaviour.

Fortunately for the nomadic vegan in these parts the veggies are very, very tasty. Up in the mountains and in the countryside most people have their own veg gardens that really thrive. The produce is delicious; potatoes, carrots (quite expensive for some reason), spinach, chard, cauliflower, broccoli, turnips, long white radishes (like daikon), mustard leaves, bitter gourd, green beans, cabbage, tomatoes, cucumber.  We’ve even seen some pumpkin, but it’s a rare and very special event.  A beetroot curry has been savoured on one very special evening.  Even the stuff you buy from bigger Kathmandu markets is packed with flavour. We’ve enjoyed using this abundance in recipes in our little flat in Kathmandu, up in the north, a local neighborhood with dusty roads and a gently chaotic and superbly friendly nature.  We have a little kitchen and a sun trap terrace.

Monkey Temple Stupa - Kathmandu

Monkey Temple Stupa – Kathmandu

WHAT ELSE?

But dal bhat is not the end of the line.  There are also such delights as momos (technically they’re from Tibet, but they are loved all over Nepal and there are many Tibetans living here), things like Chow Mein and Thukpa (Tibetan noodle soup) have also made the hop over the Himalayas/ border.  Barley, millet and buckwheat grow well in the cold areas and you’ll find these regularly made into  a range of noodles or tsampa, a flour which is made into a hearty porridge.  This is perfect early morning fuel for a day hiking.  You’ll also find these grains being made into Raksi or Chang, potent distilled moon shine or quite a mellow wine like booze that is mixed with fruit juice sometimes.  It’s perfect chilled with apple juice!  On average, 15p per cupful.

These cooks are superheroes. Nepali cooks are very talented and capable of creating complex menus/ meals with very basic equipment. Plus, this guy was cooking at about 4000m up a big snowy hill.

These cooks are superheroes. Nepali cooks are very talented and capable of creating complex menus/ meals with very basic equipment. Plus, this guy was cooking at about 4000m up a big snowy hill.

THE REAL DEAL

So what was so special about todays lunch?  Thamel is the main tourist area in Kathmandu.  A jumble of lanes loaded with tourist traps of all forms and agendas.  You can get food from all over the world, but pizza doesn’t interest me in the slightest in Asia.  I could eat rice 24/7 anyway, so I’m never in the market for a seeded loaf or crepe when I’m wandering in Eastern parts.

We stumbled across a little old doorway, we ducked in and it opened out into a courtyard with beautifully carved wooden window ledges and perfectly wonky old walls.  Our host was toothless and beaming wearing a traditional Nepali hat.  We knew it was a proper joint, the kitchen was a hive of good natured activity.  I was excited as my expectations soared.

Most Nepali’s eat squating or sat cross legged on the floor, but in more urban restaurants, you’ll get a chair and tourists are always supplied a trusty spoon, although sometimes I like eating with my hands.  Really getting to grips with your food!  Just always remember, right hand only.  Left hand is a no go area for reasons I won’t go into on a food blog.

Safely perched on our chairs, we both went for the Nepali Veg Set or Khana, which is something we love.  It’s like Dal Bhat with a few more trimmings.  I went for dhendho with mine instead of rice, like a thick buckwheat porridge.  An earthy, wholegrain polenta.  The smells escaping the kitchen, a tiny room with very low ceiling, were tantalising.  No less than four pressure cookers were violently hissing, like some kind of out of sync steam train.  The waiters all fussed around us because there was only another couple of people in there and they were big fans of Gareth Bale (he’s a Welsh football player for non-sporties and officially the most famous Welsh person ever).  It’s always very strange to visit some very remote mountain village, lost to the vastness of the mystical Himalayas, and find a picture of Wayne Rooney pinned up beside Krishna in your family hostel reception.  I wonder what Wayne thinks about this kind of hero worship?  I wonder if he even knows!?

Mountain of dhendo! With all the Thakali trimmings

I know what you’re thinking, ‘that’s a big pile of dhendo!’ With all the Thakali style trimmings flavoured with the mighty ‘jimbu’.

Anyway, lunch was ace.  Very traditional and a real taste of the Thakali style of cooking.  An ethnic group from mainly Mustang in northern Nepal (a fascinating region if you’re a culture/ history buff btw) which stretches down to Pokhara.  The Thakali’s love nothing more than flavouring their dishes with the brilliantly named ‘jimbu’.  It’s a member of the allium family, think potent onions crossed with chives, normally used to flavour dal but it was also evident today in the tarkari dishes. A delicious herby twist to the normally spice laden sauces.  The mustard leaves were radiantly green and fresh, there was even some gundruk, something you don’t always get.  Dried and fermented saag, which is a loose term for green leaves but something normally like spinach.  This was all finished off by some pickled white radish and a punchy chutney of tomato and coriander; plus crisp popadoms, some chopped up salad bits, a slice of lime and one of those highly explosive green firecrackers (chillies).  What a feast!  How many textures and flavours can you cram onto a large tin plate?!  All for the modest sum of £1.  You heard me right, £1!  And we still get people writing in asking why we choose to travel all the time.  £1 goes a long way in certain parts of the world and it can certainly buy you some delicious lunch options.

A random, yet delicious falafel wrap in Kathmandu. I may not seek out crepes when travelling, but falafels are always welcome.

A random, yet delicious falafel wrap in Kathmandu. I may not seek out crepes when travelling, but falafels are always welcome.

Other Nepali specialities we’ve encountered include bread made from grains like millet or buckwheat (gluten free options abound), fermented soya beans (kinema).  We stay with an amazing family in Kathmandu, papa is called Raju and he takes wonderful care of us.  He was the first face we saw off the plane from Beijing, escorting us through the tangled Kathmandu streets on his motorbike (a Honda ‘Enticer’).  We love visiting Rajus family home and checking out what his sisters (he has seven!) and Mum are up to in the kitchen.  We’ve had some of our favourite food there, especially the popped, squashed and dried rice (baji) staple.  A dish normally served with roasted peanuts and different tarkaris (curries).  Something very uniquely Nepali and, I must admit, a little strange at first.  More like a pile of crunchy breakfast cereal has invaded your plate.

One of the most interesting dishes that Raju has introduced us to is Yomari (or ‘tasty bread’ – see below).  It looked like a hand crafted parsnip.  It’s actually made out of rice flour dough and stuffed with cane sugar, giving a gooey sweet middle.  It looks really tough to prepare and is loved by Nepalis.  Traditionally made for the Yomaru Puri festival, these funny things are something to do with an offering to the God of Wealth (Kubera).  There are so many festivals and religious rituals going on in Nepal, it’s almost impossible to keep pace.  I’ve never had anything like it, but I always appreciate a parsnip and the exploding soft sweet centre was a treat.

Yomari - a very interesting and unique Nepali sweet

Yomari – a very interesting and unique Nepali sweet

Snack wise, our favourites are the peanuts sold off the back of carts.  Simple but effective.  They are roasted in sand and kept warm in big piles with traditional wood burning clay braziers.  Expertly moved around by the vendour.  A great smell on a brisk January morning.  A big bag is around 50p or less.  We’ve had some tasty samosas and also doughnuts, which the Nepalis call ‘sel roti’.  You’ll also get some dried fruit and roasted soya beans.  There are of course the massive corporations here dishing out crisps and poor quality chocolate.  In bus stations you’ll find men wandering around with big baskets on their heads filled with a selection of warm breads and pastries, all wrapped up snugly in colourful cloths.

Dessert wise, Nepal is probably not going to blow you away.  There are not the volume of sweet shops that you find in India.  Kheer is a constant, sweet rice pudding with dried fruits and coconut, but as a vegan, you’re really looking at fruits.  The papaya is sensational.  I have no complaints.  After three plates of dal bhat, I’m nowhere near the market for dessert anyway!  Randomly, some of the best sweet things can be found half way up mountains.  Little homestays do a roaring trade in fresh apple pie for weary hikers.

Of course, we’re only writing about the vegan highlights here.  There are vastly more dishes that contain meat and dairy.  A vegan must always be aware that many dishes are fried in ghee (clarified butter).  Many Nepalis speak very good English so explaining your needs is reasonably straight forward.  Even though Nepal is Buddhist (Gautama was born in Lumbini in the south) and Hindu, most people are meat eaters, especially in the mountains.  Veggies are harder to grow up there where arable flat land is scarce.  There are some signs in more touristy areas offering vegan options.  I feel that Nepalis are open minded, there has even been discussions about making Nepal an organic only country!  Big ambitions.  But what a great idea.  With an ethical, peaceful Buddhist and Hindu approach to things, I can also see veganism really connecting here.  After all, the veggies are amazing!

We made it up some mountains. Dal Bhat Power 24 hours!! (as they say here)

We made it up some mountains. Dal Bhat Power 24 hours!! (as they say here)

We’re off for dinner in one of our favourite local Newari restaurants where the chef is a genius (he actually wears one of those proper chef white jackets with proud and shiny buttons) with all things spice and they have a tandoor oven that looks like an antiquated space rocket.  When it’s cranked up it actually sounds a bit like one.  The naans melt in the mouth, especially when dipped into a feisty bowl of beans or used to mop up the last drops of tarkari.  I’m getting hungry now……..

See here for more of our Indian/ Nepali inspired recipes.

You can also peep up with our antics on Facebook and Twitter.

Dinner way up in the Himalayas (we slept in a draughty cupboard that night, but dinner was fine.)

Dinner way up in the Himalayas (we slept in a cupboard that night, but dinner was fine.)

 

Categories: Curries, Healthy Eating, photography, Travel, Vegan | Tags: , , , , , | 1 Comment

We’re supporting Veganuary 2017! Everyone is going vegan this January

We are very excited to read about this years Veganuary and it’s incredible success, over 30,000 people have already pledged. January 2017 looks like the best yet!

Veganuary aims to campaign, support and inspire people to go fully vegan every January. Have you signed up yet? See below for more details.

VEGANUARY SITE

Going vegan in January is an amazingly positive way to start the year and is so easy, there is loads of information and tips on the Veganuary site.  After trying out a vegan lifestyle for a month, many people feel and understand the benefits to themselves, the planet and of course, to animals.  Not to mention the outrageously sensational food!  You’re going to shine inside and out after a month of feeling the effects of full power plant diet.

Check out Veganuary’s awesome vegan food essentials.  There is even a vegan starter kit.  What more could you need.  Going vegan has never been so easy and tasty!

They also have an excellent facebook page full of great stuff.

Of course, there are loads of recipes on the BHK you can try in January and Jane and I are always here to soothe any plant-based problems.  We know loads of friends and family giving it a go.  How cool!

GO FOR IT!!!!!

GO VEGAN!

Start 2017 in peace.  Be kind, be healthy, be happy;)

Categories: Environmentalism, healthy, Healthy Living, Vegan | Tags: , , , , , , , , , | 10 Comments

Visiting Tofu Village – Yogyakarta, Indonesia

The load, hot and crispy end of the kitchen

The load, hot and crispy end of the kitchen – Tofu Village

Jane and I are not fans of tour groups so we jumped on a motorbike and headed out into the countryside around Yogyakarta.  We’d been reliably informed that there would be huge ancient religious monuments, something like the grandeur of Angkhor Wat, and no shortage of tofu (tahu) making villages.  We were ready for some great times, lumps of tofu and stunning temples sounded like a decent way to pass a day.

This southern area is known as the garden of Java. Incredibly fertile and beautiful, lush countryside

This southern area is known as the garden of Java. Incredibly fertile and beautiful, lush countryside

We zig zagged and bounced our way out of Yogkakarta in the early morning, traffic flowing like a crazy vein of buzzing scooters making erratic patterns on rutted tarmac tracks.  We made it to the greener surrounds and went off piste down little tracks lined with rice paddies and folk thrashing their harvest by hand.  The countryside was breathtaking and so very fertile.  After the polluted city, the fresh air and open skies were a delight.

We began to follow our noses, asking the wonderful people of Java for tips and signals.  Many people understand English in Indonesia and they are so very kind hearted.  One chap hopped on his bike and led us over awesome off road terrain to a little village where an old lady was sat on a terrace.  ‘Tahu!’ he excitedly exclaimed and we knew we’d hit our plant-based jackpot.

Firstly - Cook the ground beans and add coagulant

Firstly – Cook the ground beans and add coagulant (great word!)

Tahu (tofu) is a staple in Indonesia, as well as Tempeh (more to come of that in following posts).  Many people in the countryside cannot afford to eat meat regularly and it seems that tofu and tempeh fills the gap.  Indonesians love it and it is available everywhere, mostly in little stalls selling it as a deep fried snack with a cup of Jasmine green tea.  We’ve so far eaten it many ways and have gobbled them all with glee.  The tofu is generally given a quick fry in coconut oil before being re-cooked and the tempeh is regularly served after being simmered with cane sugar.  Sticky and sweet.  In many ways, eating tempeh and tofu in Indonesia is a little like eating Focaccia and Pasta in Italy, this is it’s land.  Where it is from.  There is something intangible there that cannot be recreated.

Put into moulds, then leave to dry on racks

Put into moulds, then leave to dry on racks

The tofu kitchen was actually a mini countryside production plant.  Generations of the family were lending a hand as Grandmother supervised.  For those who know the process of tofu making, it is the same as you’d do at home, just a larger scale.  They made what we’d call ‘firm’ tofu in the UK and sold it straight up cubed or gave big chunks a couple of minutes in very hot coconut oil to crisp up and then stored the finished tofu in water.  All of the heat used was via wooden braziers, the frying pan was heated using a large pile of wood chips.  Very, very hot work but the aromas were a delight.

Chop it up (Jane slightly assisting)

Chop it up (Jane slightly assisting)

The family didn’t speak English and were a little shy.  Our two scrumbled pages of Indonesian and a few sentences got us somewhere, but two big gangly exciteable tourists poking about your work place is generally a little unsettling.  They were absolutely lovely and we got to taste the tofu at each process and it was excellent, as you’d expect.  One thing that I did find surprising is that the soya beans used were from the USA.   I know that the US grows vast quantities of soya beans to feed their insatiable appetite for beef, but I did not imagine that some of it would be feeding the people of Java!  I can only imagine that its cheaper than local soya beans which just seems bizarre, but understandable with our current methods of food production and distribution.  Organic tofu this was not!  Otherwise, this method of making curd from warmed bean milk is completely genius and has long been established (Han Dynasty, China, over 2000 years ago) as a vital way to get nutritious, protein-rich food into diets.  It’s also utterly lovely stuff.

Bubble, bubble......man, this pan was smokin'

Bubble, bubble……man, this pan was smokin’

This was our first time seeing tofu being made in a traditional way and the family had been making the local villages tofu for generations.  It is such a privelege to be able to travel and investigate the food that we love.  Our connection with and understanding of what we are eating grows and we can find new found enjoyment in the wonders of global cuisine.  We’ll never look at a lump of tofu the same again!

PS – We’d love to tell you the name of the tofu village, but we were scooting all over the place and had no idea where we really were.  It’s our little secret, somewhere near Karang.  We’d also just had a jug of thick black coffee from Papua New Guinea which gave us some kind of joy jitters; laughing, jabbering, sweating, dazed, frantic, dry mouth……you know how that goes.

All wood fired in these parts

All wood fired in these parts

Categories: healthy, photography, Travel, Vegan | Tags: , , , , , , , , | 4 Comments

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