gluten-free

Delicious Vegan Cooking Highlights….Here’s what’s cookin’ in the BHK!!

Coconut Kulfi with Chargrilled Pineapple, Rose and Chocolate Sauce

Here’s a few highlights we’ve been cooking up this Spring time.  Lots of plant-based treats, we’ve been busy and loving cooking with the fruits, veg and leaves of Spring.

Onion Jam and Black Olive Rolls

We wanted to share something with you before we wander over to Spain, to cook on the beach at our Taste of Bliss ’19 Holiday, cannot wait!!  After that we’ll be walking around Spain and then heading up some old pilgrimage routes towards Santiago Compostela.  Lots of camping, nature, beaches and some awesome vegan food.

Polenta Pizza with loads of goodies....sunflower cream cheese, artichokes, grilled squash and fennel

Polenta Pizza with loads of goodies….sunflower cream cheese, artichokes, grilled squash and fennel

We’ll be back in mid-July and we’ve loads of cool cooking plans for later in the year, events coming up in Manchester, more in North Wales and maybe even a return to Hackney.  Plus lots of private cooking events, which we are loving.  A chance to get creative with unique menus.

Puglian Roast Potatoes with Vegan Parmesan, Garlic, Olives, Artichokes, Parsley from the garden plus lots of fruity olive oil

If you are liking these foodie pics, click like below or leave a comment.  We love hearing from you!

Faro and Nettle Superfood Salad with Pickled Red Cabbage

Come and cook with us, see below for pictures of beautiful Trigonos, the venue for our Vibrant Vegan! Cooking Holiday in September.  Lots of inspiring workshops, delicious plant-based food, walks in beautiful nature.  Celebrate the autumn equinox with us around a bonfire!

Keralan Sweet Potato and Red Pepper Coconut Curry

Being pilgrims for a while, exploring Portugal and Northern Spain means many amazing things to us, but we won’t have wifi!  The BHK will be quiet until later in the year.

Loads of organic produce from the Trigonos land, yellow chard, wild garlic, nettles, curly kale….a cooks dream come true! Get in the pan!!

Double Chocolate, Cherry and Pomegranate Cake

This cake will be served on the Murcian beach very soon!!  We love these flavour combinations and a touch of rose in the chocolate sauce make makes things extra special.

Asian Orange, Ginger and Carrot ‘Slaw – nice colourful salad for Spring

Black Kale, Courgette and Parmesan Frittata

Rainbow Vegetable Tempura with Wild Garlic and Pumpkin Seed Mole

Spring Roots Tart Tatin, served topped with Zaatar and Tahini and Lemon Sauce

Loads of walks in beautiful North Wales, this one is up in North Anglesey. Its been a beautiful Spring, lots and lots of sunshine.

So it’s a little goodbye for now, until later in the year.  We’ll be posting some things on our Facebook and Twitter pages.

Happy cooking and enjoy the sunshine!!

Categories: Cooking Holidays, gluten-free, healthy, Healthy Eating, Organic, photography, plant-based, Spring, Travel, Vegan, veganism, Wales | 8 Comments

Super exciting news!! New Fantastic Fermentation Masterclass

Super EXCITING news!!😄🌞 Brand NEW fermentation workshop announcement.

The amazing Janice from Nourished by Nature will be joining us for our Vibrant Vegan! Snowdonia – Plant-based Cooking & Yoga Holiday

Are you interested in fermented foods like kombucha, kefir, kimchi, sourdough, sauerkraut etc? Very healthy and very delicious. You’re in for a real treat!! Here’s all the details:

 

Janice – Nourished by Nature

 

Janice’s Fantastic Fermentation Masterclass

We have never met anyone as passionate about fermented foods! A real Fermentista!! Janice is a macrobiotic health coach and writes the wonderful blog ‘Nourished by Nature’, running regular fermentation classes in and around her Glasgow home.
We love Janice’s enthusiasm for healthy, seasonal and nutritious food, she is a real inspiration for us, and believes:

“We can all make a very positive difference to both our own lives/health, and also environmentally through minimising the negative impact we create from the foods we choose and how we source them.”

Janice will show us how delicious fermented foods, made with simple techniques, can heal ourselves on every level and taste amazing! We’ll be sampling seasonal kraut, some fermented relishes/chutneys/dips and also some seasonal kombucha flavours!

 

Full info for our awesome Vibrant Vegan! Plant-based cooking and yoga holiday is HERE.

 

Trigonos, our venue – a pretty stunning place to cook and be!  Lots of snow recently;)

 

We’ve already sold over half the rooms in the first week!!
If you have a booking form, please return it asap, we can only guarantee bookings once we have the forms. Otherwise…..

 

😄🌞BOOK YOUR PLACE NOW😄🌞
By emailing info@trigonos.org
or calling 01286 882 388:)

 

Fermented food, delicious and very healthy!

 

To get a flavour of things, you’ll find lots of delicious fermented food recipes over on Janice’s blog HERE. 

We love the radish bombs, fermented tomato salsa and mushroom pate and coffee kombucha rocks!!  Plus, Janice makes the most incredible sourdough loves.

 

Categories: Cooking Holidays, Events, Fermentation, gluten-free, healthy, Nutrition, photography, plant-based, Recipes, Vegan, veganism, Wales | Tags: , | 2 Comments

Quick Pickled Rhubarb and Ginger plus The Joys of Spring!

Rhubarb, fresh of the land, organically grown

Here’s a really quick and easy way to pickle rhubarb.  I’ve added some ginger, which gives even more intense and beautiful flavour to this pickle.  The method could not be much easier, and it’s a great technique for preserving delicious produce, enough to enliven any meal!

Rhubarb makes a great pickle, maybe you haven’t tried it?  I find it goes well with Middle Eastern salads, anything with a bit of spice.  I also like it with Japanese style salads. It has a real sweet and sour twang!

When this lovely bunch of rhubarb landed in the kitchen we wondered what to do with it?  How to make it shine!  No crumbles here.  I shouted “Pickle!”   Jane shouted “Ginger!”  And it was as easy as that really.

Nantlle Lake looking stunning in Spring (you can just about see Snowdon from here)

 

It has been a stunning week, Spring has been in full swing (and then it snowed/ hailed for a couple of days!)  A Snowdonian Spring!  It has been still and sunny, and this extra sunlight and warmth has meant some surprises in the poly tunnels.

We’ve had some beautiful and colourful, organically grown, produce coming off the land this week at Trigonos.  Owain (our resident Horticulturalist and Organic Superhero) has been appearing in the kitchen with arm loads of all kinds of goodies.

 

Not sure what you call this one? Golden Chard?  I’ll have to ask Owain

 

Most of these are seeds from last year, that have decided to make an appearance in the poly tunnels; ruby chard, swiss chard, purple rocket and some radiant rhubarb!!

 

You know I love this one. Curly Kale.

 

Along with a host of herbs and a scattering of salad leaves, and of course outside, the wild garlic is doing it’s thing.

 

Ruby Chard, love the vibrant colour!

 

I always feel like the luckiest cook alive to have access to this kind of produce.  Especially at this time of year.

 

Purple rocket. The flavour here is amazing! Very peppery and fruity even.

 

Produce picked in the morning and by lunchtime is being served (or pickled).  I love it!

 

Maybe you saw, we recently announced our:

Vibrant Vegan! Snowdonia – Plant-based Cooking and Yoga Holiday, 21st-25th September 2019

This is a rare chance to come over here to beautiful Snowdonia; relax, rejuvenate and get inspired!  Plus, sample lots of dishes prepared by our awesome team of chefs with produce straight from the land, and even have a tour around the farm with Owain and myself.  A little bit of foraging and lots of chat about excellent produce and organic happiness.

For more info leave a comment below or email – info@trigonos.org

The holiday is booking up quickly. Exciting times!!

 

 

Recipe Note

Only use the pink rhubarb stalks, never the leaves.

Any excess pickling liquor can be used in dressings or to marinade tofu, for example.

 

Quick Rhubarb and Ginger Pickle

 

Quick Rhubarb and Ginger Pickle

 

The Bits – Makes 2 jars

500g rhubarb (finely sliced)

300ml apple cider vinegar

300ml water

4 tbs sugar

8 slices fresh ginger

2 bay leaves

 

Do It

You’ll need two clean glass jars with lids.

Gently pack the sliced rhubarb into your jars.  So it’s snug, with a little room left at the top.

Place the vinegar, water, bay leaves, ginger and sugar into a small saucepan.  Bring to a boil.  Pour this mixture over the rhubarb until it’s covered.   I add the bay leaves and ginger to the jars also.  Leave to cool.

That’s it!  Label and date the jars.

If your jars are clean, this will last a long time, one year or more when stored in a cool place.

 

Foodie Fact

Rhubarb is packed full of minerals and vitamins. It’s a source of vitamin C, protein, calcium, fibre and beta-carotene.  Plus a whole lot more.  Much more than just a crumble!

 

Categories: Cooking Holidays, Cooking Workshops, gluten-free, healthy, Healthy Eating, Nutrition, Organic, photography, plant-based, Recipes, Spring, Vegan, Wales | Tags: | 6 Comments

Vibrant Vegan! Snowdonia – Plant-based Cooking and Yoga Holiday, 21st-25th September 2019

Our venue Trigonos, Nantlle Valley, Snowdonia. Photo by Ashley Duckerin

 

TIME TO NOURISH, RELAX AND GET INSPIRED!

 

This Vibrant Vegan! holiday offers a healthier approach to life and delicious plant-based food, space to rejuvenate, learn, develop and chill in beautiful surroundings, reconnect with nature and a sense of well-being.

 

This is a celebration of good living!

 

Your host is Lee Watson (vegan chef and traveller, author of cookbook ‘Peace and Parsnips’ and beachhousekitchen.com, co-host of ‘Meat vs Veg’ TV program) and his team of inspiring and talented teachers, will lead you through a varied program, designed for you, offering new skills, experiences and confidence.

 

Lee cooking at the Ludlow Food Festival last year

 

Vibrant Vegan! is all about energising, enjoying and learning, with an emphasis on vibrant and colourful, seasonal plant-based food. It’s about enjoying life, finding balance, healthy indulgence, finding peace and learning skills to promote well-being and compassion, for ourselves and others.

You’ll meet like-minded people and form new friendships, supported all the time by Lee and his team. Activities are all optional (see below), we’ll have workshops ranging from healthy vegan cooking, empowering mindful walks, a fermentation masterclass, creative crafts using locally foraged produce, bonfire storytelling and hot chocolate, candlelit meditations and more.  A time to feel grounded and nourished.

Our venue is Trigonos, a lakeside retreat centre, nestled in the stunning valleys of Snowdonia, famous for it’s seasonal and delicious food, comfortable surroundings and excellent hospitality. A location described as; ‘heaven on earth!’

 

Energy balls and healthy truffles, ideal fuel for yoga, long walks and swimming – many treats await!

 

Whether you’d like to learn how to prepare fresh and delicious plant-based meals, perfect your yoga, have an adventure in wild nature or just spend time curled up with a book in front of the fire, there is time and space during Vibrant Vegan! for all.

You will feel all the benefits of a whole food, plant-based lifestyle.  Healthy and vibrant living is fun and accessible to everyone.

 

Morning lakeside walk – Trigonos

 

LOCATION

Trigonos is a retreat centre set in the picturesque Nantlle valley, just beneath Mount Snowdon, beside a peaceful lake and forests. A variety of comfortable rooms are available, many with beautiful views.

Lee is a chef at Trigonos and has hosted a number of holidays and retreats here. Trigonos is a ‘secret garden’, a place to get away from the outside world for a while and reconnect with nature, find peace and calm, engaging with new found friends and the breath-taking scenery of Snowdonia.

 

Trigonos sits below Mount Snowdon, spectacular views await!

 

FOOD

Being a vegan chef, healthy and delicious food is one of the main focuses. Lee has created menu’s, using local, seasonal and organic ingredients, some of which are even grown on-site.

From quick dishes you can try easily at home, to desserts and cakes, homemade breads, to curries and attractive salads, a wide range of skills and dishes will be covered. Vegan roast dinner, soups and stews. Prepare for the autumn, with tips on preserving and fermenting.

 

 

Autumn is a time of abundance, this is reflected in the meals, a huge range of flavours and textures, with lots of treats along the way. This is plant-based food that everyone will enjoy!

Lee will also be hosting two cooking demonstrations (see below), where you’ll see how to cook the dishes you are enjoying, plus pick up many new cooking tips.  Lee’s demonstrations are upbeat and fun, with opportunities for you to put an apron on and get involved.

All meals are prepared by the Trigonos team, with love and care, served buffet style in the dining room, overlooking the mountains and lake.

 

You’ll enjoy delicious plant-based treats cooked by Lee and the Trigonos chefs

 

ACTIVITIES

The progam for Vibrant Vegan is varied and involves a host of wonderful, experienced teachers and experts:

A cooking demonstration, One World Vegan Holiday 2017

 

Lee’s vegan cooking demonstrations

Lee will host two vegan cooking mornings where you’ll learn practical skills and knowledge to make creative, nourishing and delicious plant-based food at home. Meals everyone will enjoy, vegan or not!

Learn how to make an awesome Vegan Sunday Roast – simple and tasty gravy, perfect Yorkies, a show stopping centre-piece, Rainbow Tart Tatin, vegan cheese,
a knockout Indian feast with curry and avocado naan, decadent desserts and cake, beetroot and squash buns and sensational umami burgers and chorizo (which can even be bbq’d).

The food you want to cook and eat!

You’ll leave feeling inspired to get cooking at home, with a recipe booklet covering all the main recipes from Vibrant Vegan!

 

“Every meal is a celebration!  An opportunity to nourish ourselves and others and fall in love with food and life.” Lee

 

Laura’s blissful morning yoga

Yoga is an excellent practice to incorporate into our lives. It offers a chance to find balance, positive energy and peace. Laura will be our yoga teacher for Vibrant Vegan!, the classes will be found useful for all levels, absolute beginner to experienced yoga practitioner.

Laura’s yoga promises techniques to ease stress and tension, stretch and strengthen out bodies and connect in a positive way with ourselves.

 

Dinas Dinlle is such a stunning beach

 

Tom’s mindful beach walk**

Tom is an inspiring and experienced leader of groups into the wilderness with his company ‘Nomad – Journey with Purpose’, with a focus on re-establishing our relationship with nature and how that reflects within ourselves and others.

We are so lucky to have him join us to lead an afternoon beach walk along the stunning Dinas Dinlle (loads of pictures of this in Peace and Parsnips), a mini adventure and loads of fun, with breath-taking views of the Snowdon Range, Llyn Peninsula and Anglesey.

 This is no ordinary stroll. This is walking with purpose, walking to discover more about ourselves and our environment.

Tom will also be joining us around our Autumn equinox bonfire, where he and Lee will be telling stories and reading poems. You are invited to join us in sharing a story or poem, or just warm your hands by the fire and contemplate the trees, lake and stars.

This quote sums up Tom’s style:

“Be daring, be different, be impractical, be anything that will assert integrity of purpose and imaginative vision against the play-it-safers…” Cecil Beaton

 

Down at the Trigonos farm, picking curly kale.  The abundance of autumn!

 

Janice’s Fantastic Fermentation Masterclass

We have never met anyone as passionate about fermented foods!  A real Fermentista!! Janice is a macrobiotic health coach and writes the wonderful blog ‘Nourished by Nature’, running regular fermentation classes in and around her Glasgow home.

We love Janice’s enthusiasm for healthy, seasonal and nutritious food, she is a real inspiration for us, and believes:

“We can all make a very positive difference to both our own lives/health, and also environmentally through minimising the negative impact we create from the foods we choose and how we source them.”

Janice will show us how delicious fermented foods, made with simple techniques, can heal ourselves on every level and taste amazing!  We’ll be sampling seasonal kraut, some fermented relishes/chutneys/dips and also some seasonal kombucha flavours!

 

Owain’s vegetable farm tour

Owain is our resident veg superhero! We’ll go for a short tour around the Trigonos farm, where all veg and fruit is grown using organic principles, taking in foraging spots. Owain is an experienced horticulturalist and has been growing veg at Trigonos for years. He will be able to answer questions and help us to appreciate the importance of amazing, fresh produce, with plenty of growing tips.

 

Gillian’s autumnal craft workshop

An afternoon making celebratory door wreaths with locally foraged and hand grown woodland produce and fruits like acorns, alder masts and tiny pine cones.

Gillian Monks is a local druid, quaker, friend and best selling author of last years ‘Merry Midwinter – How to re-discover the magic of Christmas time’.

We’ll spend the afternoon creating autumnal wreaths, broaches/ posies, pine cone gnomes, or anything your imagination conjures. An afternoon with Gillian will help us to learn new skills and celebrate the rhythms, abundance and beauty of nature.

“I have a deep reverence for all that is and a great compassion and love for life.” Gillian Monks

 

Jane leading a mountain walk at our One World Vegan Holiday, 2017

 

Jane’s candle-lit meditation

Jane is Lee’s partner and will be leading our evening meditation, bringing us closer to our breath and a sense of peace and well-being.  The perfect practice for helping to quieten the mind and get a blissful nights sleep.  Jane likes to keep things simple and believes that even a little  meditation can change our lives!

Jane is also famous for her awesome smoothies, which we’ll enjoy every morning at breakfast.

 

Our days are full of activities, all optional, time is given for you to do your own thing, explore the local area and countryside, or just curl up with a book in the library.

Evenings will be spent with drinks by the open fire, an ideal chance to talk, relax and reflect.

 

Other extra activities, that can be booked at your own cost, include:

A range of massage therapies

 

Sunset at Trigonos can be an incredible time

 

PRICE INCLUDES:

 

Four nights comfortable accommodation in tranquil surroundings

 

Jane’s epic morning smoothies

 

Full bespoke recipe booklet

 

Two morning yoga and meditation classes

 

Two creative vegan cooking workshops

 

‘Vibrant Vegan!’ healthy living talk and Q+A
The fundamentals of vibrant living and well-being in mind and body

 

Stunning mindful beach walk

 

Autumn equinox bonfire with storytelling

 

Trigonos vegetable farm tour

 

Wild swimming in the lake

(Swimming in the lake is entirely at your own risk)

 

Nutritious breakfast buffet with home-baked bread and preserves

 

2/3 course lunches and dinners with vegan cheese boards
Prepared by the Trigonos chefs using carefully sourced
local, seasonal and organic produce.

 

Afternoon sweet treats, cakes, and ‘special’ hot chocolate

 

Free-flowing fresh coffee, tea, herbal infusions and fruit bowl – very important!

 

Open log fire for cosy gatherings

 

Free wifi and access to library

 

Vegan chocolate tasting – now a legendary part of our retreats!

 

Plenty of time to just be, find peace, chill
and explore the stunning valley, forests, lakes and quarries

 

Gluten-free, sugar-free and other dietary requirements are catered for and welcomed.

 

Jane and Lee with another glorious Trigonos buffet

 

PRICES

Ensuite
Single, Double, Twin

£579 per person

 

Shared Bathroom
Single, Twin

£499 per person

 

Non-resident rates are also available on request.

 

BOOK NOW

 

Call Trigonos 01286882388 (9:30am – 5:30pm)
or email info@trigonos.org

 

You can also contact us at – hellobeachhousekitchen@gmail.com

 

———

 

Click HERE to find the ‘Vegan Cooking with Beach House Kitchen’ Facebook group where you can connect with other attendees, share photos and pick up new cooking tips.

 

Click HERE to find the ‘Vibrant Vegan Snowdonia’ Facebook page, with up-to-date information on the holiday.

 

Here is Lee’s food blog with lots of recipes to tantalise your tastebuds – beachhousekitchen.com

 

Vibrant Vegan! Down on Dinas Dinlle, the beach where we’ll have a mini-adventure

 

What a Vibrant Vegan! Day looks like (example):

8:00 – 9:30 – Relaxation Morning
Lie in, practice your own yoga in the studio, swim in or walk around the lake*

 

9:45 – 10:30 – Breakfast and Jane’s Smoothies

 

11:15 – 12:30 – Vegan Cooking Demonstration and Talk with Lee

 

12:30 – 13:30 – Lunch with Homemade Soup and Loaves

 

15:00 – 18:00 – Beach Walk with Tom and Lee

 

19:00 – 20:00 – Dinner with Vegan Cheese Board

 

20:30 – Bonfire and Storytelling with Tom and Lee

 

Come and join us!

 

WE LOOK FORWARD TO WELCOMING YOU!

 

———-

** Transport to the beach walk will be using the vehicles we have available.  If you are driving, and have a free seat, we may ask if another guest can take a ride with you.

 

Categories: Cooking demos, Cooking Holidays, Cooking Retreats, Cooking Workshops, Events, gluten-free, Healthy Eating, plant-based, Vegan, Wales | Tags: , , , | 11 Comments

Vegetable Peel and Herb Crisps – Don’t throw them away!!

Celeriac, Brussel’s Sprouts, Swede, Squash and Potato Crisps – Food waste made tasty!!

These just make perfect sense.  Transforming, what for many, is food waste into something delicious.

Why throw all those vegetable peels away?  Especially when you can make these delicious, light crisps.  They’re very tasty and they crisp up beautifully and are so easy and quick to prepare.

Veg peels are also packed with vitamins, fibre and minerals.  We normally throw away by far the most nutrient-rich part of the vegetable!   See below for more, ‘Foodie Fact‘.

I used some of my favourite winter vegetables; celeriac, squash, potato, swede, Brussel’s sprout leaves and parsnip.  I think these crisp are ideal when you’re making a big dinner, when your food waste bowl fills up, it’s time to get excited.  Peel crisps are on the menu!

I’ve been making a vegetable and potato broth for a while now and needed a crisp topping, something that would be light and packed with flavour, with that very crisp texture.  Here they are!  They arrived by chance the other day, I was frying off some rostis and had a large bowl of vegetable peels……It just fell nicely into place.  I was blown away by the results, you’ve got to try these out!

FLAVOUR IDEAS

You can flavour these crisps with anything you fancy, some smoked paprika is nice, I fried some fresh herbs, which gave a earthy, full flavour to the crisps, plus, you can eat the herbs as well.  A sprinkle of sea salt is essential.  Try seaweed flakes, nutritional yeast flakes (NOOCH!), mushroom powder, za’atar and sumac (especially yum), citrus zest, garlic powder and chilli, mixed spices, you can even make peelings like sweet potato and carrot into a sweet snack, with cinnamon and sugar.

I’ve given you two options for cooking, roasted in an oven or fried in oil.  As you would expect, the fried in oil option is a crispier way of doing things.

So crispy, these are the best!

HOW BEST TO PEEL – HARD LEARNED LESSONS

There are many ways, this is mine, hard learned from years of peeling piles of vegetables in kitchens.  Here we go.  Use a sharp, French peeler, they’re by far the best and most efficient.  A blunt peeler is a recipe for grunts and straining.  A sharp peeler will glide, most of the time, through the veg peel.

Have a food waste bowl handy, it keeps your kitchen surfaces clean and tidy and ensures your chopping board is kept clean.  Working in a clean and efficient way in the kitchen is essential.

The easiest way to peel anything is to not pick it up.  Leave it on the board, hold it down and peel away.  You’ll find that holding a vegetable in your hand, especially large, heavier veg like squash or big potatoes, lead to exertion and strain.  Let the board and the sharp peeler do most of the work for you.  Because the veg is stable, you’ll also notice you’ll get longer and better peels to make crisps out of.  I hope that makes sense, it took years for me to figure this one out!!

A good peeler is sharp, be careful when peeling.  I rarely cut myself in the kitchen, but when I do, it’s normally when peeling things.  I get a bit carried away sometimes!!

 

Recipe Notes

Try out any veg peels, but make sure they’re dry.  Pat them with kitchen paper or a clean kitchen towel.

Make sure you wash your vegetables thoroughly and give them a good scrub if needed.

Use any veg peelings, beetroot, sweet potato, carrot, for example, are also delicious.

I use a French Peeler when peeling vegetables, they’re the best.  If your peeler is nice and sharp, you’ll get nice thin, uniform peels.  That’s what we’re looking for.  The longer the better.

These veg peels are best cooked fresh, not too long after you peel them.

It’s always a good idea to use organic veggies when you can, especially with these crisps.

You know your oven, these crisps will burn quickly if you have hot spots, make sure you turn them and move them around on the tray to get even cooking.

If you’re going to fry them, and in fact generally with cooking, use an oil with a high smoking point.  Cold pressed rapeseed oil works very nicely for me.

Vegetable Peel Crisps – My new favourite snack

Vegetable Peel and Herb Crisp 

The Bits – For One Small Bowlful 

4 big handfuls vegetable peels – I used celeriac, squash, potato, parnsip, swede, outer leaves of Brussel’s Sprouts

1 large sprig fresh rosemary

1 large sprig fresh thyme

Cold pressed rapeseed oil

Sea salt

 

Do It

Frying

In a small saucepan, add an inch or so of oil.  Warm on a high heat.

Pat your vegetable peelings dry with kitchen paper.

Test the oil is hot by dipping a single veg peel into the pan, if it sizzles frantically, it’s ready.

Add your peelings and herbs to the pan, stir a little so they don’t stick.  Don’t overload the pan. Fry into batches if needed.

Fry until crisp and golden.  Remove using a slotted spoon and place on a plate lined with two layers of kitchen paper, leave the crisps to drain off excess oil.

Serve straight away, season and flavour as you like.

 

Baking

Preheat an oven to 190oC.

Toss the peelings and herbs in a bowl with 2 tbs cooking oil until well coated.  Add spices or flavourings now if you’re using them.

Spread them out, without overcrowding, on a large baking tray.

Pop in the oven, bake for 5-7 minutes.  Turn the crisps and bake for another few minutes.  Check them at this stage, this is the burn zone, when they may well go from perfect to a burnt crisp in a minute.  Keep your eye on them!

 

Foodie Fact

Most of the nutrients of vegetables is found just below the skin, so basically, we normally throw the best bit away!  This varies from veg to veg but generally, veg peels contain considerably more vitamins, fibre and minerals than the rest of the vegetable.  The same can be said for many vegetable leaves.

Here’s a quick example; it’s said by some that non peeled apples contain over 100% more vitamin C and A than peeled apples.  Plus over 300% more vitamin K.  Pretty impressive!!  A non-peeled potato contains over 100% more potassium, vitamin C, folate, magnesium and phosphorous, than a peeled one.

The research on this, like with most things nutrients and health, varies.  But from what I’ve read, everyone agrees that veg skins contain good amounts of the right stuff.

The skin also contains loads of anti-oxidants and fibre.  So if you feel like being healthier, leave your skins on!

Categories: gluten-free, Nutrition, photography, plant-based, Recipes, Snacks and Inbetweens, Uncategorized, Vegan | Tags: , , , | Leave a comment

Quick and Delicious Plant-based Brunch! Middle-Eastern Mushrooms, Purple Sprouting Broccoli and Smoky Chickpeas

Weekend Plant-based Brunch

A simple, colourful and delicious brunch that is ready in double quick time.

I wanted something fresh, tasty and healthy this morning.  It’s Sunday, a treat brunch is on the menu!  I love baked beans, but fancied something healthier with a spicy and smoky twist, also pan fried vegetables with some of my favourite flavours of the Middle East.

When this brunch is served with hummus/ tahini sauce and toasted pitta bread, it hit’s the spot; weekend, weekday, in fact any time of day.  Add bulghur wheat or cous cous to make it a hearty lunch or dinner.

Middle-Eastern Mushrooms, Purple Sprouting Broccoli and Smoky Chickpeas – Vegan

I love the combination of delicious, fresh vegetables, warm breads, olives, herbs and something tahini-ish.  Its a tried and tested format for a tasty vegan meal.  Light and full of flavour and nutrition.

With that in mind, this is my version of things today, with what we’ve got locally (and in the cupboards/ veg basket).  That’s how my favourite recipes arise, out of necessity and a chunk of inspiration.  Bringing the best out of what you’ve got.  I only ever plan meals if I really have too.

In the pan

It’s that time of year when we’re all feeling the pinch as far as seasonal veggies are concerned.  I can’t wait for Spring, the wild garlic, dandelions, elderflowers, nettles etc all on the way soon.

Trigonos has been stunning this past month, this is where we have coffee/ lunch.  Not a bad view!  The beautiful Nantlle Valley.

At Trigonos, preparation is in full swing for the coming growing season.  The seeds are being sown and the soil prepared.  With all this uncertainty about our food, something to do with that Brexit thing that’s going on, it’s a great time to invest in and celebrate local farmers/ growers.  Having organic local produce available is a real blessing for any cook, but I think anyone can feel the benefits of eating with the seasons and celebrating what’s available in our area.

I’ve traveled all over the UK and there are so many passionate foodies, we’re looking forward to meeting more at this year’s food festivals.  We’ll be doing cooking demonstrations and talks at:

Ludlow Food Festival

and

Beaumaris Food Festival

Hope to catch you there and get loads of new foodie inspiration.  Seems like every year, there is greater diversity at these festivals and plant-based options.

On the plate – quick and delicious weekend treat

Event Updates

Up-date on our cooking retreat in Spain this May, Taste of Bliss (info here).  We’ve had a cancellation!  Which is actually good news, because we now have one double room available just for you!!

Maybe you’re looking for some time to relax on the beach with a wonderful group of people, learning to cook some amazing plant-based food and explore the local area?  Who isn’t?!!  Let us know if you’re interested.

Our cooking retreat at Trigonos in September is in the planning stages, more information coming soon.   Here’s some photos of our last event at Trigonos, we can’t wait to see some of you in September, we’ve so many exciting plans.

Let us know in the comments below if you like the look of this dish, or get to try it out.  We hope you are all well and feeling inspired to cook some fresh and colourful plant-based dishes.  We’re always here to support you if you have any questions.

Happy cooking from the BHK!:)

 

Recipe Notes

Make sure you cook the vegetables on a high heat for a short time, something like a stir fry.  The tomatoes and broccoli will get slightly charred, bringing out the flavours.  Quick and hot will mean the vegetables cook, but don’t get too soft, we seal in the flavours and retain their vitality.

Use any olives you like, but I love the flavour and texture of Kalamata olives.  Make sure they’re de-stoned to avoid any unwanted brunch-based crunches.

This makes a great lunch or dinner, serve with cous cous or bulghur wheat to bulk it out and make the meal more substantial.

I sometimes make a double batch of the chickpeas and keep them in the fridge or freezer, they’re so versatile.  Use them as part of a Mexican/Indian meal for example.  If you re-heat the beans, add a splash more water to the pan to stop them sticking.

 

Middle-Eastern Mushrooms, Purple Sprouting Broccoli and Smoky Chickpeas 

The Bits – For 2 as a brunch 

Middle-Eastern Mushrooms
2 large flat mushrooms, portobello or field (chopped in half)
100g/ 2 handfuls purple sprouting broccoli
85g/ 3 handfuls cherry tomatoes
3 sprigs fresh thyme
1 heaped teas cumin seeds
16 kalamata olives (de-stoned)
2 tbs olive brine or water
Sea salt and black pepper

Smoky Chickpeas
1 tin chickpeas (drained and rinsed)
2 tbs tomato puree
1 tbs white wine vinegar
1 tbs maple syrup or other sweetener
2 teas smoked paprika
1 teas za’atar or dried thyme
½-1 teas chilli powder
4 tbs water
1/2 teas salt (to taste)

Olive oil (for cooking)

To serve
Hummus or tahini/ tarator sauce
Toasted Pitta Bread

To Do

For the Smoky Chickpeas – Add all the ingredients to a small saucepan.  Warm on a medium heat, cooking for 10 minutes, stirring regularly.  Taste and season with salt.

For the Mushrooms – Trim off the woody ends of your broccoli.  In a large frying pan, add 1-2 tbs olive oil, warm on high heat.  Add the cumin and fresh thyme, then the mushrooms.  Fry for 3 minutes, turning the mushrooms once.

Add the broccoli, tomatoes and olive brine/ water.  Stir and toss the vegetables and cook for 3 more minutes.  Add the olives to the pan and warm for 2 minutes.  Season with sea salt and pepper.

Serve straight away with hummus and toasted pitta bread.

 

In the Trigonos poly tunnels, not much to see yet, but give it a couple of months…..

Foodie Fact

Chickpeas, aka gigglebeans, aka garbanzos, aka the Egyptian pea, are probably the best named legume.  What do you reckon?

It’s a very good idea to eat lots of chickpeas, or at least, enjoy them regularly.  Full of protein and fibre, some calcium, magnesium, potassium, iron…..  Plus they just taste fine, I’ve been making cakes with them!!  There is no end how awesome and versatile the humble chickpea can be.

 

Categories: Breakfast, gluten-free, healthy, photography, plant-based, Recipes, Vegan, Wales | Tags: , , , | 4 Comments

Thai Red Pepper and Coconut Soup – Vegan

Thai Red Pepper and Coconut Soup – Vegan

Something quick and easy to kick start 2019!

A simple, healthy and delicious soup with some of the Thai flavours I totally love.

This is how I’d like to kick off 2019, a steaming, bright and nourishing bowl of goodness.  Red peppers are packed full of vitamin C and after the festive season, I’m sure a lot of you fancy a pick me up, tasty dishes that are lighter and give our body a big hug.  Comfort food can be healthy and satisfying.  No probs.

This soup contains coconut, chickpeas, turmeric, ginger, loads of my favourite foods.  Bar the Kaffir lime leaves (see below) and lemongrass these are easy to find ingredients, that many of you might have in the kitchen already.

It’s the most wonderful time of the year………………

Of course, January is now officially Veganuary, they’ll be changing the calendars next year for sure!  If you’re trying out Veganuary, you’re not alone, record numbers have signed up worldwide this year.  I even saw it all over the TV around New Year’s, right there, bang in the middle of prime time programmes.  Just awesome to see a vegan lifestyle skyrocketing, being embraced and enjoyed!

The people over at Veganuary have always been lovely to us and we even have some recipes over on their website, check them out here.  Good luck to anyone giving it a go and long may your vegan-ness continue!  Let us know if you need a hand or some advice, we’re fully available for pats on back, big thumbs up and bags of encouragement.  GO FOR IT!!

Nourishing vegan Thai soup

What are Kaffir Limes?  Why are they so awesome!!

Dried kaffir lime leaves can be found in most supermarkets.  I buy them frozen in a local Chinese supermarket, these have been frozen fresh.  They are much better than the dried varieties, but you can use either in this recipe.

I’ve been lucky to travel around South East Asia and work and stay in some beautiful places, some even had kaffir lime trees.  The limes themselves are like big, nobbly limes, with thick piths, very fragrant.  The leaves can be used in all kinds of cooking, it’s essential oils are use in perfumery, and it’s really like a bay leaf with an Asian turbo charged twist.  Their flavour is unmistakable!  When I worked on an organic farm in India, I’d wake up, pick a few leaves and make a refreshing tea with them, watch the lizards and mongoose chase each other.

Eating peppers at this time of year means we have a great source of vitamin C.  Peppers are said to be three times higher in vitamin C than oranges, red peppers are best, but green peppers also contain good levels of vit C.

Beach House Kitchen bowl! Nourishing, light and satisfying. Red Thai Coconut Soup – Vegan

Jane and I have been spending time with family and friends over Christmas, we’ve been to North Yorkshire and Durham mainly and really love the time away with the people who rock our world!!

We’ve actually not stuffed ourselves too much!  We both feel like we’ve lost weight over Christmas, which is pretty unusual.  I go back to the fact that freshly cooked vegan food can be so, so healthy and tasty.  We’ve had many positive comments over Christmas, so many non-vegans digging the food.

I feel like 2019 will be the greatest year for vegans in the UK EVER!  We have some great plans, we’ll be hosting our vegan cooking week in Spain again (click here) and will be announcing new dates for events and holidays in Wales soon.  Exciting stuff and we hope to see you at one soon!  Keep up to date with all our news, recipes and other bits and pieces by signing up for our seasonal newsletter, right here.

One of the main things I’ll be working on in 2019 will be a new cookbook!  I have an idea and a group of recipes that I love, soooooooooooooooo, watch this space:)

Big thanks to all who cooked our recipes over Christmas and New Years and let us know, it was great to see pictures over on Twitter and Facebook, it makes our day!!  We love to see your kitchen creations, you really bring our recipes to life!!

Recipe Notes

You may like to pick the lime leaves out before you blend the soup, but I generally leave them in.

Use the softer, centre piece of your lemongrass.  Discard the tough outer leaves.  You’ll find lemongrass in most supermarkets.

 

Thai Red Pepper and Coconut Soup – Vegan

 

The Bits – For 4-6 large bowls

5 red peppers (deseeded and chopped)
3 medium carrots (chopped)

1 large onion (sliced)

3 heaped tbs fresh ginger (roughly chopped)

2 heaped tbs fresh lemongrass (peeled and chopped)

1 fresh chilli (sliced)

1 can chickpeas (drained)
1 can chopped tomato or passatta
1 can coconut milk

8 kaffir lime leaves
1/2 tbs turmeric
Sea salt

To Serve

Tamari or soya sauce
Lime wedges
Sliced chillies
Chopped coriander

 

Do It
In a large saucepan, add 1 tbs cooking oil, fry the onions and ginger with 1 teas salt until soft, 3 minutes will do.

Then add the carrots, chilli, lemongrass and peppers, fry for 5 minutes, then add the tinned tomatoes, chickpeas, kaffir lime leaves and turmeric, bring to boil and simmer for 10 minutes. Then add the coconut milk and simmer for 5 minutes more, until the carrots are soft.

Blend with a stick blender then season with salt, if needed, and adjust the consistency using hot water if it’s too thick.

Serve with chillies, coriander and lime wedges.  We also love it with sticky coconut rice balls.

Foodie Fact

Kaffir lime has many uses in Asia, not just for the pot!  The lime juice makes a great shampoo, the plant is a natural insect repellent, when used in aromatherapy kaffir lime is relaxing, can reduce stress and help with a good nights sleep, also many people chew the leaves, it is said to help with oral health.

Categories: gluten-free, healthy, Healthy Eating, Nutrition, photography, plant-based, Recipes, Soups, Vegan, veganism | Tags: , , | Leave a comment

Shallot and Red Wine Gravy – Vegan, Gluten-free

All you need now are some roast spuds and your favourite people!!

 

A rich, dark vegan gravy that everyone will enjoy.

 

Being a vegan, or just trying out more plant-based recipes, opens a doorway into new flavours and techniques.  Making this gravy is simple and really flavourful, it’s actually not that different from making other gravies really.

 

We all like our gravy in different ways, taste it at the end, add more balsamic, jam, salt or yeast extract (marmite), depending on the balance of flavours you prefer.  If you can’t get your hands on shallots, a white or red onion will also be fine.

Shallot and Red Wine Gravy – Vegan, Gluten-free, Low-fat

Proper gravy for a proper roast dinner

Making your own gravy is an essential part of any roast dinner, for me, it’s a ritual.  I love making gravy, packing all those big flavours into one little pot.

Gravy has always been one of my favourite things about a proper Sunday roast, I also like mashed swede (very important addition) and crispy roast potatoes.  Yorkshire puddings are also well up there.  In fact, let’s face it, is there a less than awesome part of a roast, when done well?

We’re having this gravy with our Portobello Mushroom Wellington with Toasted Walnut and Rosemary Stuffing, Christmas dinner 2018 sorted.

This deep and rich gravy will go perfectly with any Sunday roast.  There are so many vegan centrepieces nowadays for a Sunday roast style dinner, we don’t just have to toss a coin between nut roast or Wellington.  Sometimes I feel like experimenting with a roast dinner, playing with flavours, adding spices, getting a bit cheeky.   Other times, I’m a staunch traditionalist.  I’m happily contrary like that.

Such is my commitment to the Beach House Kitchen, I took these pictures out in the garden in fading winter light, in the rain and wind.  Wrapped in a poncho.  I’m actually surprised at how normal they look whilst trees were bending and the wind was howling.  Got away with it!   I just had to share this post before Crimbo, gravy is important!!

I’ve said it many times, there are absolutely no down-sides to going vegan, you can live deliciously, any time of year!

 

Recipe Notes

When I run cooking workshops, most people’s reaction to making a really tasty gravy like this is, “What do we do with all the leftover veg?!”  After the gravy has been passed through a sieve, the veg is all leftover.  I’ve suggested making a pastie or pie with it, but really, most of the flavour and texture has gone, it’s like a dark veg mash really.  Not that appetising, but if you want to, go for pasties!

Gravy is, of course, always best served piping hot, a tip is to pour boiling water from a kettle into your gravy boat/ jug before filling with gravy.

Taste your vegetable stock before adding to the soup, it’s  important it’s not too strong or too weak.  Just right!

If you feel that the gravy is lacking flavour, add a pinch of salt.  It’s amazing the difference one or two pinches of salt can make!

Gluten-free version – opt for gluten-free cornflour, yeast extract, wine, balsamic vinegar and vegetable stock.  Check the labels.

Tasty and Rich Vegan Gravy

Shallot and Red Wine Gravy – Vegan, Gluten-free

The Bits – For 4-6

3-4 large shallots or 1 large onions (sliced)
1 large carrot (sliced)
1 stick celery (sliced)
1 large sprig fresh rosemary
2 big bay leaves
2 sprigs fresh thyme

100g chestnut mushroom or 1 big portobello mushroom (chopped)
175ml vegan red wine
1 ½ -2 tbs dark cherry jam, cranberry sauce or blackberry jam

2 teas yeast extract (known to some as Marmite)
2 tbs cornflour
1 tbs tomato puree
1 ½ tbs balsamic vinegar

700ml vegetable stock

Cooking oil (I use cold pressed rapeseed oil)

 

Do It
In a large saucepan, over a medium heat, add 1 tbs cooking oil, then the shallots, celery and carrot, plus the fresh herbs and bay leaves. Cook slowly for 20-25 minutes, until the shallots are golden, stirring regularly.

Mix your cornflour with a few tablespoons of water, until it becomes smooth.

Add the mushrooms, wine and jam to the pan, stir and cook for 3 minutes, making sure your scrape up all the caramelized bits on the bottom of the pan (great flavour there!!).

Then add the tomato puree, vinegar and yeast extract, cook and stir for a minute, then slowly add the vegetable stock.  Pour in the cornflour, whilst stirring, and bring to a boil.  No lower the heat, simmering gently for 20 minutes.

Pass it through a sieve into another pan or bowl, using a spoon to squeeze out all the precious flavours.

Taste and season with salt if needed. Serve hot with your favourite roast dinner of Christmas feast.

Loads of big flavours in one little boat, totally plant-based gravy!!

Foodie Fact

Shallots are long and slender members of the allium family, along with onions and garlic.  They generally have a lighter flavour than onions and I find them perfect for roasting in a tin.

They are more nutritious than onions, high in vitamin A and not bad for vitamin C.  Shallots contain good amounts of minerals like iron, calcium and copper.

They also contain a chemical called Allicin, which is basically anti-bacterial anit-viral and good for the heart and can even help prevent cancer.

 

Join our seasonal newsletter right HERE, we’ve got loads of tasty recipes and events planned for 2019. 

Plus special offers and news about our new Beach House Kitchen projects. 

 

 

Categories: gluten-free, healthy, Healthy Eating, Nutrition, photography, plant-based, Recipes, Sauces, Vegan, veganism, Winter | Tags: , , | 4 Comments

Nourishing Tempeh and Miso Ramen Bowl – Steaming, Soul Soup

Quick Tempeh and Miso Ramen Bowl with Shiitake Mushrooms- Vegan and Gluten-free

This is one of my favourite all-time dishes.  We eat this all the time!  A warming, nourishing and revitalising bowl of perfect winter soul food.  A ramen rainbow!

Xmas is almost upon us, but this week I’m focusing on healthy, light and satisfying recipes to keep us full of energy for this busy time of year.

This is a really quick meal and is a technique that once you’ve tried it out, can be very flexible.  Swap veggies around and use tofu instead of tempeh, or some beans, for a protein pick me up.

This soup is BIG on flavour, with the fermented goodness of miso and tempeh, it’s packed with all the nutrition we need to face up to and thrive in winter time.

We love these noodles, brings back great memories of our trips East. Here’s a view from a village restaurant in Yunnan, South West China,

MISO!

Adds a lovely, umami filled flavour.  I use it in marinades, dressing, roasted vegetables and stews/ soups, it adds a totally new dimension and also has a load of health benefits, see the ‘Foodie Fact’ below.

You can get miso in all kinds of colours; yellow, white, brown, red…..it’s normally made with soya beans but is also made using barley, seaweed, millet, hemp seeds and rice.  There are hundreds of different types, many regional.

It’s a fermented food, so filled with probiotic goodness, excellent for our digestive system or our ‘gut’ as many call it.  A healthy gut has been linked with a sense of well-being, plus good mental and physical health.

Miso’s flavour really depends on how it’s made, best unpasteurised, it can vary from sweet to salty, savoury to fruity and fermentation time can be anything from five days to several years.

Miso is traditionally from China (named ‘Hishio’) and has been made since the Neolithic period!  Miso soup is a staple in Japan, eaten most days and with white rice, makes for a tasty breakfast which energises and stimulates digestion.

Tempeh may well be a new ingredient for you, it’s basically fermented soya beans, packed together.  It is a very healthy and delicious food, even better for us than tofu.  It traditionally comes from Indonesia and is packed with protein and adds a nice texture to a bowl of steaming noodles.  Tempeh is becoming more popular and you’ll find it in your local, friendly health food shop for certain.  Some supermarkets stock it too.

We ate a lot of noodles on our recent China trip. Here’s a bowl topped with fermented bamboo shoots (very funky indeed) and a fermented bean paste broth, something like miso.

XMAS IS COMING (PROMISE:)

I will post some more traditional vegan Christmas recipes soon, but we can’t live on Christmas pud and cream sherry alone, we need some quick and tasty food in winter.

I hope you like this hearty, healthy noodle broth, I’ve been cooking versions of it at Trigonos for years and it’s always a hit at our cooking events.  I think the most surprising thing is how easy and tasty it is.

Steaming bowls, good for the soul!

Loaded with chillies! Just what we need in the winter, very high in vitamin C

Recipe Notes

This is such a quick recipe to cook, make sure all your preparation and chopping is done before you get started.

Don’t overcook the veg or noodles, we’d like a bit of crunch on the veggies here.  This soup  is best served straight away.

Dried shiitakes can be found easily in Asian shops and Waitrose also do them.

To add even more flavour, you may like to pan fry the tempeh with a little oil until golden and crisp.  Then add to the noodles.

The balance of flavour in the stock is important, it should be nicely sweet and sour, a harmony between vinegar, miso and tamari (soya sauce) that tickles your taste buds.

We’re looking for big flavours here, so I’d recommend a darker brown miso, filled with umami.

Try not to boil the soup once you’ve added the miso, it will take away some of the sublte flavours and detract from the enzyme-rich properties of the miso (which are ace!!)

For gluten-free version, check that the miso is gluten-free, along with the noodles and tamari/ soya sauce.

One of my favourite pictures of recent times. A great band jammin in the street.

Nourishing Tempeh and Miso Ramen Bowl

The Bits For 4-6

100g ramen noodles or your favourite noodle
1 large carrot (finely sliced)
1 red pepper (finely sliced)
275g/ ½ small red cabbage (finely sliced)
50g dried shiitake/ wild mushrooms
2 big handfuls kale (sliced)

2 inch chunk fresh ginger (finely chopped)

200g tempeh (chopped into chunks)

2 ltrs light veg stock

Broth Flavouring
4-6 tbs brown miso
3 tbs rice vinegar
3 tbs tamari or soya sauce
(All to taste, adjust and enjoy!)

Toppings
1 handful spring onions (sliced)
Radish (finely sliced)
Red chillies (sliced)

 

Do It

Get everything ready beforehand, this soup comes together pretty quickly!

In a small bowl, mix together the tamari, miso and vinegar into a paste.

In a large saucepan, bring your stock to a boil, add the dried shiitakes, boil for 2 minutes, then add the ginger, tempeh and vegetables (except the kale). Pop a lid on and simmer for four minutes, then add the noodles, cook for a 1-4 minutes (depends on the noodle type) until soft.

Take off the heat and stir in miso mix and kale, add more miso if you like it stronger, add more tamari if you like it a bit saltier.

Ladle into warm bowls and scatter with your favourite toppings.

 

Foodie Fact

Miso is a good source of minerals like copper, manganese, iron and zinc plus vitamins like vitamin K also helps to keep our gut healthy.

The probiotics present in fermented foods like miso help with the absorption of nutrients and support the immune system.  Miso is high in salt, so enjoy in moderation!

We always go for organic miso, it will say somewhere on the label.

Keep your miso in the fridge, it keeps well and if it forms some light, white mould on top, this is natural.  In Japan, they just scrape it off and get on with the broth.

Categories: Fermentation, gluten-free, healthy, Nutrition, photography, plant-based, Recipes, Travel, Vegan, Winter | Tags: , , , | Leave a comment

Spaghetti Squash with Hazelnut and Cavolo Nero Pesto – Quick Wintertime Dinner

Spaghetti Squash with Hazelnut and Cavolo Nero Pesto – Vegan and Gluten-free

Here’s something quick and easy!  Exactly what I’m looking for at this busy time of year.  Light, delicious and nourishing.

You’re probably getting ready for Christmas and maybe planning your Xmas menu, but I think we still need to eat well throughout wintertime.  Home cooked happiness!

Christmas is a great opportunity to cook something amazing, to challenge ourselves, try something new, but we also need some simple recipes.  Quick and nourishing.  Let’s eat well all the time!!  Healthy home-cooked food is achievable, throughout the year.

This dish uses the delicious spaghetti squash, hazelnuts and cavolo nero (black kale).  These are some of my favourite wintertime ingredients. I wanted something warming and filling, full of delicious flavours, but not too rich.  We need a little break from all the mince pies and puds!

Just what I want at this time of year, light and nutritious food that’s easy to prepare

Spaghetti Squash 

Is a large, thick skinned squash.  They can be challenging to find in supermarkets, but I regularly see them in farm shops.  The squash can simply be chopped in half length ways, seeds scooped out, and then roasted until soft.  Then scrape out the flesh with a fork and you’ll see what the ‘spaghetti’ is all about.  It looks like spaghetti/ noodles and has a lovely light flavour and texture.  You can use your favourite pasta/ noodles with this pesto, but I’d urge you to seek out a spaghetti squash, they’re just loads of fun!

The festive season can be a full-on time, so eating healthy is important, in-between all the other indulgences!  I will be posting more festive vegan recipes very soon, we all need a show stopping Xmas dish, I’ve got a Mushroom Wellington on the way and a decadent dessert.

This dish would be lovely served with a few slices of our Moxarella – Vegan Mozzarella, recipe here.  Also some pan fried greens would be nice, or steamed broccoli.

Winter in the BHK

Winter hasn’t really taken hold yet in the Beach House Kitchen, we haven’t been back that long from Spain!  But it’s really mild and pleasant up in Snowdonia and we’ve been getting plenty of stunning sunsets.  I’ve decided to embrace winter this year, I’m normally a creature of the sun, but I seeing all the good in drizzle and mist and chilly morning and a dusting of frost and snow on the hills.

Winter is generally a dramatic time, fierce storms and giant waves, and at the minute, the stream in our back garden is almost bursting, but it’s cool.  I’m going to take the time to sit by the fire, do lots of reading and playing guitar, and take some refreshing/ semi-frozen walks in the hills.  Plus, I get to play around in the kitchen more, less distractions in the winter I find.  Things naturally slow down.  I love winter warmers like stews, soups and curries, lots of freshly baked things and soulful dishes.  I’d mull anything!

It’s a great time of year to be a cook and to create feasts for friends and loved ones.

 

Xmas Songs and Shirts

I’m not sure what it is, but I’m starting to like Xmas more and more as I get older.  I’m even attracted to buying a festive shirt?  This is a strange feeling that I can’t explain.

I’m also enjoying Christmas songs more than ever.  They were playing the other day in the kitchen at work and I was singing along, loving every minute of Slade, Band Aid, Nat, John Lennon, that one by the Pogues and Kirsty MacColl.  I forget they exist until this time of year.  Here’s my top, alternative, 17 (you know all the rest;)  PS – It started off as Top 5 but I got really into it!:

  1. River – Joni Mitchell
  2. Sleigh Ride – The Ronettes 
  3. Santa Claus – The Sonics
  4. Christmas in Hollis – Run DMC 
  5. O Come O Come Emmanuel – Sufjan Stevens
  6. Santa’s Got a Bag of Soul – The Souls Saints Orchestra
  7. Midnight Sleighride — Sauter – Finegan Orchestra
  8. Low – Just like Christmas
  9. Zat you Santa Claus – Louis Armstrong
  10. I Wish It Was Christmas Today – Julian Casablanca
  11. Christmas Wrapping – The Waitresses
  12. Christmas was better in the 80’s – The Futureheads
  13. Santa Claus Go Straight to the Ghetto – James Brown
  14. Kindle A Flame in Her Heart – Los Campesinos
  15. Hark the Herald Angels Sing – The Fall
  16. Everything is One Big Christmas Tree – The Magnetic Fields
  17. Baby It’s Cold Outside – Sharon Van Etten and Rufus Wainwright

I just want to say that Cliff Richard is a step too far for me.  Sorry to Dad and other Cliff fans, but I just can’t get down with ‘Mistletoe and Wine’, but I do like that Chris de Burgh one.

What do you plan on cooking this Festive Season?  What are your favourite dishes/ songs?  Have you got any new recipes you’d like to try?  Are you trying out a Vegan Christmas for the first time?  Let us know below in the comments and we’d be happy to answer any of you vegan Xmas questions.

Sunset up in North Wales. Winter is a beautiful time of year here.

Happy cooking!

 

Recipe Notes

Toasting nuts is always best done slowly, on a low heat, in an oven.  Check them every 5 minutes or so, turning them and noticing how their colour darkens.  Taste a couple to see how they’re doing (they will be hot!)

Nooch (aka Nutritional Yeast Flakes) can be found in most health food shops.  They bring the vegan cheesiness to the party.

 

I love Spaghetti Squash, a really interesting ingredient

 

Spaghetti Squash with Hazelnut and Cavolo Nero Pesto – Vegan and Gluten-free

 

The Bits – For 2 as a main course

Pesto

75 g toasted hazelnut

12g or 3 handfuls fresh basil

20g or 1 handful cavolo nero or other kale

2 medium garlic cloves (chopped)

4 tbs cold pressed rapeseed/ olive oil

4 tbs nooch (nutritional yeast flakes)

2/3 teas salt

1 medium-sized lemon (juice)

 

500g or 1/2 large spaghetti squash

 

Do It

Preheat a fan oven to 190oC.

Pull the root off your spaghetti squash and cut in half length ways.  Scoop out the seeds.  Rub with oil and season with salt and pepper.  Place on a baking tray and cook for 35-45 minutes, until soft.  Set aside to cool a little.

While that’s going on, place all the pesto ingredients into a blender and blitz until a chunky pesto forms.  We don’t necessarily want a smooth paste here.

Scrape out the flesh of the squash, using a fork, and mix with the pesto until well combined.

Serve straight away, some vegan parmesan would be nice.

 

Foodie Fact

Nooch (aka Nutritional Yeast Flakes) are not only a way of adding a cheesy flavour to vegan dishes, they’re also packed with nutrients.  Loaded with B12, essential for vegans and everyone actually, high in other vitamin B’s, zinc.  They are well worth stocking and can be sprinkled on dishes, mixed into stews and soups for added savoury flavour.

I know that vegan cheese have become more accessible and better quality, which is great news, but I will always use Nooch in dishes.  Try frying or toasting it, it really intensifies the flavour., I now a guy in a Michelin star restaurant who uses it as a secret ingredient!!

We’ve started a BHK youtube channel! 

Check out some videos of our latest vegan cooking workshops and demonstrations here. 

The first of many!!  

I’ll be adding clips of my TV appearances, videos of me cooking at the Beach House Kitchen, food festival demonstrations, clips of me scooting about the Snowdonia mountains and loads more…

 

Subscribe to our Beach House Kitchen channel to not miss out on new videos

Categories: gluten-free, healthy, Healthy Eating, Nutrition, photography, plant-based, Recipes, Vegan, Wales, Winter | Tags: , | 11 Comments

Malaysian Squash Laksa – Rainbow Noodle Bowl (Vegan, Gluten-free)

I could eat this all winter, no problem!  Creamy and Spicy Coconut and Squash Laksa

Creamy, spicy, fragrant, loads of colours and flavours, this is my kind of rainbow bowl.  Laksa is a stunning combination of very tasty things, the perfect re-vitalising, comfort food we need in the winter time.  We’ll cook with seasonal vegetables and giving them a exotic, Malaysian twist, this laksa bowl really lights up any table or meal time.

We’ve enjoyed Laksa, in so many different ways, all across South East Asia; Indonesia, Malaysia, Singapore, but the very best (and we both agree on this) was in Southern Thailand.  Which is strange, because I’ve called this a Malaysian Laksa, but it was just this one little place, on an island, beach side (in fact it was on the beach) restaurant.  One of those special meals, where everything is right, sunset, waves, swaying palm trees, a friendly family running the place.  The works!  A recipe for a memorable meal.  This Laksa, I think, resembles the one we had that night.  Big and bold, with a generous amount of coconut.  Truth is though, in South East Asia, you rarely get anything resembling a bad Laksa.

Laksa is basically a noodle soup with a creamy and spicy coconut sauce.  It normally has a sour element, known as ‘Asam’, here we add some fresh lime to give it that tickle and zing.  Laksa is a fusion dish, with influences from China (noodle soup) and Malay (coconut cream and spices).  Making Laksa vegan means no loss in flavour in the slightest, without the dominating meat or fish, the subtle and sensational flavours can work their magic much easier.

I’ve gone the whole enchilada here, we make our own spice paste.  This means lots of gorgeous ingredients, and a little time spent, but its SO worth it.  You can also buy vegan yellow Thai curry paste quite easily, for a quicker laksa fix.

I like a laksa with a chilli kick and lots of fragrant aromas, I use quite a bit of lemongrass, ginger, turmeric, fresh kaffir lime leaves (you can find them in the UK), all with the deeper background spices of cumin and coriander.  It’s just awesome, you have to try it!

Jane and I are in Spain at the minute soaking up the winter sun and the tasty tapas.  Life is so peaceful here, we live close to the beach and can hear the waves at night.  We’ve been doing some cooking out here and met some amazing new people, also spent some times re-energising and preparing for winter, lots of walks, swimming and enjoying the stunning scenery.  We’ve got loads planned this winter and I’ve been focusing on creating lots of new recipes.

We cooked this Laksa at our recent weekend of vegan cooking workshops in Hackney, see pictures here, and it was a big hit.  I’ve never served this to anyone who didn’t think it was yum, it’s rainbow soul food.  Could we ask for more?!

Our upcoming Cook Vegan! event in Manchester is almost fully booked, we’re cooking a full festive vegan lunch and then of course we have our blissful Spanish cooking holiday next year.  Come and join us on the beach!  Maybe we’ll have Laksa in the sun?

We hope you’re all enjoying cooking and feeling inspired to create and eat healthy, delicious and vibrant vegan food.  Do let us know below in the comments if you like the look of this recipe, or have any questions, or just want to say ‘Howdy!’  It’s wonderful to hear from you.  We love feedback, it helps us create and share the dishes YOU want to cook.

So many colours and flavours in one bowl, perfect winter food

Recipe Notes

Rice noodles will act as a thickener here for the soup.  I love this, but if you’d prefer a thinner broth, blanch the noodles in boiling water and drain before adding to the soup.  This will cook the noodles, so add them just before the end of cooking.

This Laksa can be made a main course or starter, depending on the amount of noodles added.  See below in the recipe.

An alternative for this curry paste is to use a shop bought yellow thai curry paste, but homemade is soooo much better!

Rainbow Vegan Laksa Bowl – Love it!

Malaysian Squash Laksa – Rainbow Noodle Bowl (Vegan, Gluten-free)

The Bits – For 4

 

Laksa Paste

2 tbs coriander seeds

1/2 tbs cumin seeds

 

1 medium or 150g onion (sliced)

7 garlic cloves

1 1/2 or 30g inch ginger (sliced)

6 kaffir lime leaves

2 sticks or 20g lemongrass (inner white stem only, sliced)

1 red chilli

3 tbs chopped coriander stems

1 1/2 tbs tamari/ soya sauce

1 tbs oil

 

Soup

1/2 tbs oil

1 1/2 teas ground turmeric

1/2 large squash or 550g (chopped into small cubes, skin on is fine with thin skinned squash like butternut)

1 red pepper (sliced)

1.25 ltr light vegetable stock or hot water (from a recently boiled kettle)

1 can full fat coconut milk

2 handfuls or 75g spinach/ kale

2 handfuls or 100g green beans/ mangetout (chopped at an angle)

125g-175g rice noodles

1/2 tbs brown sugar

1/2 teas salt

 

Garnish

Fresh coriander or mint leaves (or both)

A dash of tamari/ soya sauce

A scattering of crunchy peanuts or crispy onions

4 lime wedges

Chopped chillies

Salt or tamari/ soya sauce (to taste)

 

Do It

For the paste – Toast the coriander and fennel seeds for 2 to 3 minutes or until fragrant. Add to a blender or spice grinder and grind to a coarse mixture.

Add the rest of the ingredients to a blender or food processor and blend until a thick paste forms.  Add a tbsp or so water if needed. The paste can be refrigerated for up to a week and frozen for longer.  

For the soup – Heat oil in a saucepan over medium heat. Add the spice paste and turmeric, cook for 8-10 minutes, stirring regularly.  Check out those aromas!!

Now add the squash and peppers, the vegetable stock, 1/2 teas sea salt and coconut milk, bring to simmer and cook the vegetables for 8-10 minutes until the veg is soft.

Add in the rice noodles and green beans, let the mixture simmer for 3-5 minutes, stirring a little to make sure the noodles don’t stick together.

Mix in the spinach/ kale.  Taste and adjust salt, sugar and chilli, as you like it. I usually add a bit of salt or soy sauce, lime juice and some sugar at this point.

Serve straightaway, garnish with fresh coriander leaves, bean sprouts, chopped chillies, toasted peanuts. Finally, squeeze over you lime wedge and then throw it into the soup. Adds to the flavour!

Malaysian Squash Laksa – Rainbow Noodle Bowl (Vegan, Gluten-free)

 

Foodie Fact

Lemongrass not only adds wonderful fragrance to this Laksa, it is also high in iron, potassium and magnesium.

Categories: Curries, Dinner, gluten-free, healthy, Healthy Eating, Nutrition, photography, plant-based, Recipes, Soups, Vegan | Tags: , | 5 Comments

Caramelised Banana and Oat Pancake Stack with Peanut Butter Sauce – American Diner Style, Gluten-free

Banana, Oat and Peanut Butter Pancake Stack – Gluten-free, Vegan

Light, fluffy and thick, just like the ones you get in a real diner.  U.S. style pancakes, made in Wales, with caramelised bananas, a peanut butter sauce, a touch of cinnamon and loads of maple syrup.  The batter is made in a blender, so these are super quick and fuss-free.

I’ve made these gluten-free, I cook for a lot of gluten-free people at the moment and I love making up recipes that everyone will enjoy.  Gluten-free, vegan, or whatever, you’ll enjoy these pancakes purely because they’re delicious!

I like a good stack of pancakes, layering the flavours and textures and they look great of course.  Piled high on a plate.  Pancakes are a weekend thing in the BHK, do you feel the same?  They always seem like a fun treat breakfast, especially on a chilly Saturday morning.  An ideal, hearty breakfast for autumn and winter.

Top it off!

I think the most important thing about a pancake is what’s on top.  The filling combos have got to be right and we all know how good peanut butter and banana can be.  You could also go for fresh berries and whipped coconut cream or toasted pecans, oranges and chocolate sauce (see our 2-Minute Chocolate Sauce recipe here) or mango, pomegranate and vegan creme fraiche (with a little mint on top).  These are a few of our favourite pancake toppings.  What’s yours?

I’ve already tried out various banana pancake recipes on the blog, I think it’s easy to see what’s my fav.

Disney Pancakes

The last time I was in a diner was a good few years ago, in sunny Florida, heading to somewhere Disney-fied or other.  I must have been around 11 years old.  As a young British guy, America seemed so exciting.  I basically just wanted to eat fast food and watch satellite TV, go on rollercoasters, and skateboard.  Things were simple back then!

I remember loving the atmosphere in a diner, it was a real buzz.  I was soon to be confronted with a stack of pancakes, enough to feed a family of five or more.  All dripping with maple syrup, it was a big wake up call!  What had I been missing out on!!  It was like a doorway into a new world of breakfast.  We had them most weekends after that when we returned to Glasgow, a proper treat.

Until our American holiday, I always thought pancakes were something we ate once a year with sugar and lemon juice and they always looked really difficult to make.  The flipping seemed impossible, with pancakes landing in various places around the kitchen.  Rarely back in the pan.  It’s true, they take a bit of practice, a few flips to warm up, but once you’re away, pancakes are such an easy and delicious breakfast option.

Are oats gluten-free?

Yes. Sort of.  Naturally, oats are gluten-free, but I’ve read that around 30% of people intolerant to gluten may be intolerant to oats.  Also, most oats are produced in non-gluten-free environments.  Many gluten-free people I know and cook for eat oats, they are so nutritious, packed with fibre and offer a nice variety in a gluten-free diet.  Gluten-free oats can be found in most supermarkets.

Give these pancakes a go, and let us know in the comments below.  They’re a treat, but filled with good nutrition too.  Best of both worlds!

 

Recipe Notes

Serve them straight from the pan, hot is best, although they’re still tasty when cooled.  The best way to keep them warm is to wrap them in a clean kitchen towel/ cloth on a plate.

If you like a cinnamon-y pancake, go for more cinnamon here, 1/2 teas to start.

Don’t worry about your first attempt with a pancake, they’re always weird.  You’ll get into your groove after a couple.

Try to keep the pan at a constant temperature, not too hot.  If the pan get’s too hot, simply set it aside to cool a little.

The more oil you add to the pan, the crispier the pancake.  I’ll leave that one with you…..

 

Banana and Peanut Butter Pancakes – simple breakfast treat

 

Banana, Oat and Peanut Butter Pancakes – American Diner Style

Gluten-free and Vegan

 

The Bits – For 8 medium pancake

100g gram/ chickpea flour

100g white flour mix (gluten-free, or use plain white flour)

50g oats (gluten-free, or normal oats)

1 teas bicarb of soda

Large pinch of salt

1 tbs sugar

1 tbs oil

1/3 teas cinnamon

250ml water

 

Cooking oil (I use cold pressed rapeseed oil or coconut oil)

 

To serve

 

Banana, 1 per person (cut in half lengthways)

Maple syrup

4 tbs peanut butter

 

Lime Wedges (Jane likes this)

 

Do It 

Place all the pancake ingredients into a blender or food processor and blitz until well combined.

Mix your peanut butter with a few tablespoons of water and stir until it thins out, it may take around 5 tbs water and quite a bit of stirring, but it will form a nice creamy sauce.  Add a little maple syrup if you prefer it sweet.

Warm a medium sized frying pan on medium-high heat, add 1 tablespoon oil and fry your bananas for 2 minutes, then flip them and cook for another minute.  They should be nice and caramelised.  Be careful with them, they are fragile and soft when cooked.  Set them aside.

Clean out the pan, and put back onto the heat.  Get the pan nice and hot, add a drizzle of oil, making sure the base of the pan is covered with a thin film of oil.   Pour or ladle in your batter, I like medium sized pancakes, see the photos.  But you can vary the size as you like.  Lots of small ones is also a nice idea.  Fry the pancake for 1-2 minutes, the pancake will bubble, making them really light (you’ll see what I mean).

Flip them using all your ace flipping skills.  Cook for one more minute on this side and either serve or keep warm.

Enjoy your pancakes with the caramelised bananas, peanut butter sauce, a drizzle of maple syrup and even a squeeze of fresh lime (Jane likes it with a little lime).  I sprinkled with a few oats.  Chocolate sauce is also a brilliant addition.

If you’d like a stack of pancakes, just add these toppings, then place another pancake on top and add more toppings.

 

Foodie Fact

Bananas are a good source of potassium and also vitamin C, plus fibre.  They are high in sugar, but when we eat them, the high fibre content makes bananas a healthy snack.  No sugar spikes and all.

They seem to be getting a bad rap recently, but bananas are really good for us, light on the stomach and an ideal, natural snack.  There are so many varities of snacks out there, boasting all kinds of things, but it’s difficult to beat bananas and fruit for a nutritious boost.

 

Categories: Breakfast, gluten-free, healthy, Healthy Eating, Nutrition, plant-based, Recipes, Travel, Vegan | Tags: , | Leave a comment

Smoky Beets, Red Pepper and Chipotle Soup

Just what we need in late Autumn! Soups with lots of colours and big flavours.

Get a little spicy, plus a little smoky this autumn!  This is a radiant soup filled with delicious flavours and fresh, seasonal produce.  Lots of beetroot and red peppers, this is exactly what I want to be eating right now.  It’s adding a vibrant slice of Mexico to your autumn and all you’ll need are staples most of us have in our cupboards and some chioptle chillies/ chilli paste.  More of that a little later…..

I wanted a soup that was hearty and sustaining, so we have lentils, colourful and healthy, so we have red peppers and beetroots, a little creamy, creme fraiche, a little crunchy, pepitas (or pumpkin seeds as we call them), finished with a sprinkle of fresh coriander and you’ve got a very tasty bowl indeed.  I’d happily eat soups like this all day, every day, until next May, when things thaw out.

Getting Frosty

We’ve been getting frosty over here in Snowdonia, the first glimpse of snow and ice on the mountain tops, washing freezing on the line, that beautiful early morning frost that makes all the plants look like their draped in jewels.  I love this time of year.  Lots of sunshine still, so soup in the garden is also doable.  I’m thinking winter BBQ’s are on this year!  Why not?  The first frosts always says to me, “Parsnips!”  They’re always bettter after the first frost, as well as sloes.

Smoky Beets, Red Pepper and Chipotle Soup (vegan, gluten-free)

Viva Mexico!

I’m lucky to have travelled Mexico extensively, I drove around it for a while with some friends, from the border with Texas right down to Guatemala.  It took about 6 months.  I was in my 20’s and, as you can probably imagine, I had a good time!  There is so much joy for living and eating in Mexico!!

I had no idea how good Mexican food was until my first few days wandering around Mexico City.  I’d been working in fine dining style restaurants and was really into that way of doing things, but my first few tacos in Mexico blew my mind.  I was hooked and a new way of approaching food dropped into my world.  Sensational food didn’t need white table clothes and weighty price tags, it could be fast and furious on a street corner, or served in the back of taxi mid-traffic jam.  Good food is everywhere in Mexico, it is hard to escape, and let’s face it, why would you want to escape it anyway!

I ate some INCREDIBLE soups in Mexico.  If a soup can be life changing (if your soup was changed by your life, or vica versa, please let us know, we’d like to hear that story!) I had many in Mexcio.  Things I’d never imangine, avocado is soups, soft cheeses in soups, garlic, nachos, smokiness, it really blew me away.  Mexcian food is so rich and diverse, lots and lots of new dishes to explore.

Having said all of that, this soup is not a traditional Mexican recipe at all, but Chipotle chillies make anything taste Mexican to me.  They were one of the many new flavours I discovered on my trip.  The cumin in many Mexican dishes originally came from Spanish immigrants, who picked it up from North Africa via the Moors.  I’m fascinated by the way that our food tells us a lot about our history, how our cultures developed over time.  It is Day of the Dead tomorrow, this soup would be a perfect addition to the feast!

Chipotle!

Chipotles are dried and smoked chillies, one of many varieities.  I remember buying smoked chillies in markets, so many types, big and small, different colours and shades, all with distinct flavours.  It was steep learning curve.

Chipotles start off as red jalapenos and are smoked and dried for days, coming out looking a little like the chilli version of a raisin.  You can buy them in many ways, powder, flakes, dried whole, in cans or in a potent paste, as we use here.  Chipotle’s are used in all kinds of marinades and stews, they give a subtle earthy, smokiness to dishes with a little kick of chilli.  Adding one chipotle to a stew or soup can really mix things up.  In the UK, they are normally found in paste-form, in little jars, that keep well in the fridge.  I like to mix it into mayonnaise, dressings and generally use it as often as possible.  I love the flavour.  It’s very unique.

I am off to Spain soon, where they do some nice things with smoked chillies, but honestly, no one smokes chillies like Mexicans.  Spanish chillies are very mild, they hardly tickle, Mexican chillies however, they can melt things, or just add a lovely spiciness to dishes.

We’re lucky to have loads of organic beetroot at the minute coming from the veg farm

Get Your Beet On!

So get your beet on, gather some lovely veggies and have fun with this soup.  Beetroots are the most outrageous roots and I think we underuse them in the UK.  The colours, flavours and awesome nutrition (see below) they bring to our table are always very welcome.

Please let us know if you like the recipe, enjoy Mexican food, or anything else really in the comments below.  If you try out the soup, why not share your kitchen creation with us all over on Facebook, our cooking group is here.  

Enjoy this beautiful time of year (in Australia it’s spring right!?!)

More soups and hearty, healthy, delicious vegan recipes for everyone coming soon…..

 

Here’s some Mexican inspired dishes we’ve cooked in the paste, from Loaded Nachos to a Cashew and Kale Mole, Pickle your own Jalapenos and Dark Chocolate and Chilli Bronwies.

 

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Recipe Notes

If you love your smokiness, add a little more chipotle, or add smoked paprika (same time as the cinnamon) for a smoky, but less spicy soup.

No red peppers, any pepper will work fine.

Same goes for the pumpkin seeds, any toasted seed or nut would be nice here, but pumpkin seeds (pepitas) are used quite a lot in Mexican cooking.

In you’re getting beetroots with their leaves on (congratulations!), you can cut them off, wash them and stir them in at the end of cooking, just before serving.  You may also like to do this with spinach, kale or any other greens.  Adding greens to dishes can never be a bad thing.

Beetroot, Red Pepper and Chipotle Soup

The Bits – For 4-6 bowls

550g beets, roughly 3 medium beetroots (diced)

1 red pepper (diced)

1 medium onion (diced)

200g red lentils (rinsed and drained)

2 teas cumin seeds

1 1/2 teas oregano

1/2 teas cinnamon

3 tbs tomato puree

1 ltr light vegetable stock/ hot water

3-5 teas chipotle puree

 

Topping

Toasted pumpkin seeds

Vegan creme fraiche

Freshly Chopped Coriander

Sliced chillies

 

Do It 

In a large saucepan, add 1/2 tbs cooking oil and warm on medium high heat.  Add the cumin seeds, stir and fry for a minute, then all the onions, peppers and 1 teas sea salt.  Fry until soft and slightly caramelised, 5 minutes will do.

Add the lentils, beetroots, oregano, ground cinnamon and tomato puree.   Then pour over the vegetable stock and bring to a boil, lower to a simmer and leave to cook for 35 minutes, stirring occasionally.

Allow to cool slightly and blend using a stick blender or pour into a blender and blitz until smooth.  Taste and season with salt and pepper, adding more chipotle if you like.

Top with toasted pumpkin seeds, creme fraiche/ single vegan cream, chillies and coriander.

 

Foodie Fact 

Beetroot is a stunning root in more ways than one.  Besides the amazing flavours and colours, we’re talking about a contender for the healthiest veg ever!  It’s well up there.

Packed with anti-oxidants, plenty of fibre, it is very good for our digestion, and also contains plenty of minerals.  Beetroot juice is now drank by many atheletes to improve performance.  We love beetroots mixed into juices or smooties with things like apples and carrots.  What an amazing way to start the day!

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Would you like to come and cook with us? 

Learn how to prepare a delicious three course vegan Christmas Lunch? 

Our next cooking workshop is in Manchester soon, more details here.  

 

 

Categories: Autumn, gluten-free, healthy, Healthy Eating, Nutrition, photography, plant-based, Recipes, Soups, Travel, Vegan, veganism | Tags: , | Leave a comment

Italian Herb and Sun Dried Tomato Dumplings

 

Thanks for your patience everyone, I’ve finally got around to posting this recipe.  It’s been a long time coming, but I’ve had a few things on my plate (see below;).

These dumplings are perfect with pasta and a rich tomato sauce, but also ideal served in a wrap, as a canape/ starter.

This is a simple and versatile recipe that has recently become a staple in the BHK.  I have noticed that non-vegan really dig these, they taste like dumplings but are made with chickpeas and oats.  Easily made gluten-free and can be pan fried or baked.  That to me is the hallmark of a staple recipe, something that is not too fussy, that can be whipped up in a short window of time and most importantly, are very delicious.

Italian Herb and Sun Dried Tomato Dumplings – Just add pasta

MIX IT UP

The base of chickpeas and oats can be played around with, you can take the flavours wherever you’d like to lead them; add spices for Indian dumplings, served with a spicy curry sauce; add za’atar and make things more Lebanese, serve in a wrap with tahini; add some chilli, ginger and coriander, serve with noodles and Chinese sauce (sweet and sour, black bean, hoisin…..)  So, so many ways to make your dumplings shine!!

The autumnal beach – spectacular Snowdonia!

Jane and I are heading over to Spain very soon, can’t wait!  In one way, it’s a shame to leave Snowdonia right now, so much sunshine and last night the mountains got their first little cap of snow and frost.  Icy winds, sunny days, I love that about these wintery times.  In this climate, I flip into soup mode.  Just made a huge pan of veggie broth, old school, like my Nana’s did it.  Plus some quinoa bread, not quite the same as Nana-made bread, but I reckon they would have liked it.  Plenty of strawberry jam.

These dumplings have been discussed quite a bit over on our vegan cooking group on Facebook.  I’ve been meaning to post this and a huge stack of recent recipes, but life has been nice and full recently.  Lots of cooking, lots of cool new projects, lots of time hanging out in the mountains.  It’s been a stunning autumn.

A NEW COOKBOOK!

I’m posting much less at the minute because I’m cooking much more.  I’m very cool with this balance.  I love the blog and facebook and all, so many awesome people and connections made, an online community of plant-lovin’ foodies, but being in the kitchen is where I’m best suited.  If you’d seen me type, you’d know what I mean!!  I’m better with a pan than a kepboard.

I’ve been developing recipes, cooking at the beautiful Trigonos in North Wales, running cooking events and yes, working on a new cookbook.  It’s in the pipeline.

Thanks to all who have sent messages of support, many which say things like “Where’s your new book dude?”  It’s coming and the time is now right, I wanted to wait until I had and idea and a group of recipes that really rocked!!

These bookie type things can take a while, but fingers crossed, I’ll have some more news soon.  If you haven’t heard, here’s my last cookbook, Peace & Parsnips.

Any ideas about what you like in a cookbook?  Do let me know in the comments below.  I love to hear your feedback.  Really, I write recipes partly for me, but another big part is for you.  The readers of the BHK, I wonder a lot about what you’ll like and always listen to your comments.

Other news.  We sent out our autumn newsletter recently, if you missed it, just sign up here, it takes a few minutes.  We’ve got some cool interviews (are you interested in fermentation, we interview the Queen of Fermentation!  Janice Clyne), plus recipes, pictures, news, events, loads of nice things.  Sign up, we’ll send it across.

 

Recipe Notes

You can see that I like these dumplings with a little colour, from a hot pan.  You can cook them on a lower heat if you like, we’re just really warming them through.

You can make the dumpling mix well in advance, keep in the fridge and just roll up the dumplings when you need them.  They freeze well.

Another nice idea is to make a plain version of the mix, without the tomatoes and herbs, then flavour the dumplings as you like with different dishes.  This makes them super versatile.

If you are cooking your own chickpeas, not using tinned, make sure they’re not overcooked or mushy.  This will lead to a wet mix, which is not what we want.  If this happens, I’d recommend adding gram/ chickpea flour until the mix firms up a little.  Remember that once the mix cools, it will get thicker.

 

 

Italian Herb and Sun Dried Tomato Dumplings

 

The Bits – For 16 dumplings 

2 medium onions (sliced)

3 cloves garlic (chopped)

2 tins chickpeas (drained)

3 teas dried Italian herbs (a mix of dried oregano, thyme, basil, rosemary, sage)

8 pieces sun dried toms, plus any oil (finely chopped)

125g oats (gluten-free oats are fine also)

1 1/2 teas salt

A few twists of black pepper

A sprinkle of chilli flakes (or more if you like your chilli)

Cooking oil

 

To serve

Fresh basil leaves

 

Do It

In a large frying pan, add 1 tbs cooking oil, warm on medium high heat, add the onions and garlic.  Saute for 5 minutes, until soft and golden.

 

Add the cooked onions and the rest of the ingredients to a blender, with any oil left on the board from chopping the sun dried tomatoes.  Blend until smooth-ish. Some chunks are fine. Taste and season if you like.

 

With slightly wet hands, roll around 2 heaped tablespoons of mix into balls.  Place on a plate.

 

Warm the frying pan again, add 2 tbs oil and warm on medium high heat, add some of your dumplings to the pan, don’t overcrowd.  Roll them in the oil and get them well covered, fry them for 6-8, minutes, until golden all over and warmed through. Set aside.  Fry in batches if needed.

 

Alternatively, preheat a fan oven to 180oC, lightly oil the dumplings and place onto a baking tray, then into the oven.  Cook for around 15-20 minutes, until they are warmed through.

 

Serve with a rich tomato sauce, freshly torn basil leaves and pasta of your choice.  

 

Foodie Fact

Chickpeas are a real nutritional powerhouse.  They are filled with protein and fibre, also lots of minerals like iron, magnesium and potassium and vitamins like Vitamin C.  Chickpeas are also a good source of calcium.  Overall, the more chickpeas we can get onto our plates and forks, the better!

Categories: Autumn, gluten-free, Healthy Eating, Nutrition, photography, plant-based, Recipes, Vegan, Wales | Tags: , | 2 Comments

Apple Crumble Cookies – Gluten-free, Vegan

Apple Crumble Cookies – Gluten-free, Vegan.  Yes please!

If you’re a fan of apple crumble, you’ll love these!  The cookie version.

I wanted to combine the best things about an apple crumble into a cookie, just to change things up a bit.  That lovely crunchy crumble and the sweet tartness of the apple sauce.

These cookies are crisp on the outside and very apple-y inside, with that lovely warming cinnamon and plenty of oats.  They’re even gluten-free, but you can make them with wholemeal flour and normal oats.  I’d just like to invite as many people as possible to the good food party!

These cookies are sweet!  But balanced with the tartness of a green apple, I’ve used russet style apples from our neighbours garden, donated, not scrumped (see all our scrumping talk on our last post).  I think an apple with good acidity and a bit of bite is what we’re looking for here.

The best things about a crumble, wrapped up in a cookie!

Please don’t worry about us, we’re still eating plenty of Apple Crumbles this autumn.  Jane loves ’em too much!  But these cookies were a big hit with everyone who’s tried one, even our neighbour Meirion, a man who dearly loves a good crumble, is a fan of the cookie variety.  That’s when I knew this was a winner, they got the nod from our Meirion.

We’re just fixing our fire at  the minute, autumn is giving us those signals, nice and crisp at mornings and at night.  The occasional dramatic storm.  I do love sunshine, but I admit that a roaring fire on a cold night is very tempting.  Just need to get a big pipe and stick it onto the back of the fire.  Some of you know all about my DIY skills, so I’ll probably get the fire man in.  I’m better off with the pots and pans!

The North Wales coastline is stunning in Autumn, awesome sunsets

Another bonus of autumn is all the produce, I’m just blown away at the minute.  I just got the list through from our local organic farm and it knocked my socks off.  As a cook, I almost don’t know where to begin with it all.  I feel very lucky to have such problems!!  We’ve got a couple of events coming up this month, check them out here, so we’ll be taking our amazing Snowdonia produce for a ride down to London and over to Anglesey.

I’m back cooking at Trigonos this week and I love to create new recipes like this.  There are many gluten-free visitors who need catering for, the Trigonos cooks come up with all kinds of gluten, sugar, oil, nightshade, salt etcetc free dishes.  I’ve always found it a great challenge, but having dishes which are gluten-free and vegan is a sound start to planning a menu.  These cookies can be enjoyed by loads of people!  Maybe you’re gluten-free, but I bet you know someone who is.  The mystery of gluten-free baking is disappearing as more and more people experiment with new ways of making cookies, cakes, scones and tray bakes.

Chop those apples nice and small

Chopping your apples up nice and small is one of the keys to success with these cookies.  Of course, take all the pips and core out, but I leave the skin on.  These apples had nice, thin skins and I reckon there’s some nice flavour there when baked.  You can see the apples turn a lovely golden brown in the oven, something like apple crisps.  They’re good these cookies!

These kind of cookies are going to make this autumn very sweet!  Hope you get to try one soon.

 

Recipe Notes

You can use flax seeds instead of chia seeds.  Pop the seeds into a blender and blitz until a fine powder is formed.  Then mix that with water until a gelatinous mix forms.  It only takes 5 minutes or so to get nice and thick, ready to bind our cookies together.  Ground flax and chia are ideal egg replacers in vegan baking.

You can also use light brown sugar in these cookies, although I prefer the texture using the golden caster sugar.

I used a Dove Farm white gluten-free flour mix here.  It works really nicely.  Gluten-free oats are available in most supermarkets.

I use cold pressed rapeseed oil here, but you can use most, neutral flavoured oils.  I prefer cold pressed oils.

Missing cookies? Has anyone seen these cookies. 15 minutes after leaving the oven, they were never seen again. Another batch coming soon:)

 

Apple Crumble Cookies – Gluten-free, Vegan

 

The Bits – For 10-11 small cookies

Dry

125g oats (or gluten-free oats)

100g whole wheat (or gluten-free flour mix)

1 ½ tsp baking powder

1 ½ tsp ground cinnamon

⅛ teas salt

 

Wet

100ml cold pressed rapeseed oil

3 teas ground chia seeds (mixed with 7 teas cold water)

1 teas vanilla extract

125g golden caster sugar

 

175g or 2 small green apples (cored and finely diced)

 

Do It

Preheat a fan oven to 180oC.

In a large mixing bowl, mix together the dry ingredients.  In another mixing bowl, mix together the sugar and the wet ingredients.

Pour the wet ingredients into the dry ingredients and stir until just combined.  Don’t over do the stirring.  Fold in the apples.

Line a baking tray with baking parchment, form roughly two heaped tablespoons worth of cookie dough and apple in your hands, roll into balls.  Press the pieces of apple into the cookie ball as you go. The apple keeps the cookies nice and moist.  Press this ball down gently onto the baking tray, forming a rotund disc shape.  Continue until the mix is used up.

Bake for 17 – 20 mins on a middle shelf, until the apples are golden brown and the cookies form a nice crust.  Leave to cool for 20 minutes on the tray before enjoying.  Remember that the cookies will firm up as they cool, don’t worry if they are a little soft to the touch.

We had ours warm, dipped into vegan creme fraiche.  Yes!  It was very good.

These cookies will keep nicely in sealed container for a few days, they do get slightly softer.

Just before they hit the oven – Apple Crumble Cookies  This was an early attempt, these apple chunks are a wee bit too big.  Go for very small pieces. 

Foodie Fact

An apple a day keeps the doctor away.  Why?  Because my Nana told me that, what more proof do we need?!

Apples are a good source of fibre and vitamin C, plus potassium, which is good for the heart.

 

 

This recipe was voted for over on our Vegan Cooking Facebook group, you can join here.

I like to see what you think about recipes before I post them.

Plus there’s loads of vegan cooking chat and pictures over there.  Pop over, sign up and show us what you’re cooking?

 

 

Categories: Autumn, Baking, gluten-free, photography, plant-based, Recipes, Vegan, Wales | Tags: , , | 10 Comments

Mushroom and Squash Rogan Josh – Traditional Kashmiri Curry

Mushroom and Squash Rogan Josh – How to make a proper vegan curry, from scratch (even the spices!)

Make a decadent, aromatic, rich curry from scratch and even make your own spice mix.  I’ve cooked this curry, and variations of it, loads recently, but think this version is the best.  It does take a little longer, but you just can’t compare the flavours.  I’ve given you options to make this a quick curry too, but I’d urge you to give the full version a try.  You’re gonna love it!!

The Real Deal 

Rogan Josh is a rich, classical style curry made with yoghurt as a sauce base, not onions.  It was brought to Kashmir by the Mughal’s as they swept across North India.  I’m captivated by Indian history and if you’re not a regular BHK reader, by way of background, I’m in love with India and have been there many times, travelling from the tip down south to the top, the Himalayas!  I am yet to visit anywhere that is as enchanting and mesmering and the FOOD, lets just say it will take me this lifetime at least to explore such a vast and tantalising cuisine.  This curry is a good start, a staple and as ever, this is vegan food everyone one will love!  How could you not?  We get all the full flavours of roasted veg and mushrooms and treat it to a very special sauce.

If you make this curry, please let me know, I’d be excited to hear about your spice adventures and how you found the flavour.  Once you try this, you’ll never go back to shop bought or jars (unless you were in a real rush!)  I love curries, but at this time of year, with it getting colder and darker, I think this style of warming, rich curry really comes into it’s own.  A radiant, colourful bowl of big flavours that’s perfectly suited as a winter/ autumn warmer.   I get quite passionate when talking about Indian cooking.  Does it show?!

Make your own spice mix. It’s quick, easy and totally, very much, better than shop bought spices

 

Roast your own!  Spices

Spices!  They bring everything to life.  I’ve written so much about spices over the years, not to mention a hefty spice intro (with nutritional benefits) in Peace and Parsnips, our very own cookbook:)  I talked a lot about spices in there, they’re so important to my cooking and dare I say, Indian is my favourite way of cooking.  No, I don’t!  It does depend on how the stars are aligned and what I fancy and all of that, but, we all know Indian food is utterly brilliant and this recipe does it justice I feel.

I give you full instructions below about how to toast and grind your own spice mixes, this one is similar to a Garam Masala, a North India spice mix filled with warming spices like cinnamon and cloves, you can see the picture above and you can probably imagine the aroma when all that hits a warm pan.  Out of this world!!

 

Garam Masala – Hot Spice!

Dry toasting spices like this in a pan adds complexity and brings out all the incredible aromas.  There are many versions of Garam Masala (‘Garam’ – Hot, ‘Masala’ – Spice Mix).  You could add Mace or nutmeg for example.  But I think this is a good all rounder.  If you don’t please let me know below.  If you do, again, let’s talk in the comments.  I love chatting about spices and learning new things.

I’ve added smoked paprika and turmeric to this spice mix, they’re not classically ‘Garam Masala’, but I like them in this Rojan Gosh.

You can also use shop bought spices here.  See in the recipe below.  Keep your spices in a sealed container and use well within the use by date on the packet.  Smell them, if they don’t smell of much, they won’t add much to the curry.

 

Rojan Gosh – filled with influence from the Mughals andPersia, this dish has a fascinating history

 

UK Curries

Most UK curries are different from those in India.  Generally that is.  In most of the Indian Restaurants in the UK, there is very tasty food, but it’s been modified to meet our Western palates.  There are of course some incredible, authentic Indian restaurants in the UK, but the curries I find that most people enjoy and associate with Indian cooking, are not what I eat in India.  We seem to prefer the big, rich flavours of Northern Indian cooking, much of which was influenced by the great Mughal Empire, who brought a lot of influences from Persia and surrounding areas.  For me, that’s what curries represent, a melting pot in so many ways.

I’m just not sure if there is the same approach with spices.  Many curries I eat in the UK seem to lack the vibrancy and fragrance of an curry in India.  I must investigate this further.  Where’s the magic gone?  I was born in Leicester, a town with a rich Indian restaurant heritage, so I know where to get a mighty fine curry.  But it’s not a standard.  So we’ve three choices, go to Leicester, jump on a plane to Delhi, or make your own?

 

We’re going to Kashmir……

Kashmir is a stunning region in the very North West of India, and a very good song of course (click here for Led Zep’s version of Kashmir).  Apparently Robert Plant had never even been to Kashmir when he wrote it, just liked the sound of it.  Maybe he just loved a good Rojan Gosh?

Kashmir borders Pakistan and historically has seen many foreign invaders cross through it, down into the Gangetic Plain, from Alexander the Great to the Persians, although I don’t want this to sound like a history lesson, I’m just fascinated with a dish like Rogan Gosh (loosley translates as ‘Rojan’ – to stew, ‘Gosh’ – red).  A delicious plateful of history.

The well used BHK Dhaba

 

Recipe Notes

I’ve gone for mushrooms and squash here because they’re seasonal and I love them.  But you can use similar vegetables, carrots, potatoes, peppers, whatever takes your fancy.  The key here is the sauce.  That’s where the magic is!

I mentioned that this was traditional, that was a small, white lie.  It is pretty traditional, but in Kashmir they may use something called Cockscomb Flower to give the curry a more reddish hue.  But I’m happy with this colour.

Kashmiri chillies are quite important here.  You’ll find them in most supermarkets and especially Indian/ Asian food shops.  They are milder than many chillies.  We want lots of chillies in the Rojan Gosh masala, but not loads of heat.

If you don’t have dried Kashmiri chillies, that’s cool, go for chilli powder or cayenne pepper, anything to add a little heat to the curry.

Saffron can also be added here, but I think it just gets lost with the other spices and is basically a waste of our precious, and not inexpensive, saffron.

When I mention coconut cream, I mean the cream off a tin of coconut milk.  That means, the thick bit.  Adds lovely creaminess.  Yoghurt is best, unsweetened soya yoghurt, now available in most supermarkets (wahoo!)

Spices, you will have too much here for just one curry, but if you’re going to make your own spice, you may as well make a decent batch I say.  Keep them in a sealed container or jar.  Label them up, with a date, or give them away as a gift.  In my experience, people love the gift of spice!

 

 

Mushroom and Squash Rogan Josh

 

The Bits – For 4-6

1 roasted medium squash, 650g (skin on, chop into chunks, seeds removed)

1 tin chickpeas (drained)

200g or 3 big handfuls mushrooms (chopped)

3 big handfuls or 75g greens (kale, spinach, chard)

5 tbs plain soya yoghurt/ coconut cream

 

Garam Masala – Spice Mix

½ teas green cardamom seeds (seeds from 10 cardamom pods)

½ stick cinnamon

2/3 teas cloves

1 teas black peppercorns

2 tbs cumin seeds

2 tbs coriander seeds

1 teas fennel seeds

3 bay leaves

1-2 dried red Kashmiri chilli

1 teas turmeric

1 ½ teas smoked paprika

 

Or use shop bought spice mix like garam masala plus 1 teas smoked paprika

 

Curry Paste

1 roasted red pepper (seeded, chopped into chunks)

3 garlic cloves

2-4 dried kashmiri chilli

1 inch fresh ginger (chopped)

3 tbs tomato puree

1 teas salt

3 tbs cold pressed rapeseed oil (or whatever oil you use)

 

3-4 tbs Spice Mix

 

Garnish
Fresh coriander and sliced chillies

 

Do It

Preheat a fan oven to 200oC.

On a baking tray lined with parchment, place the red pepper and squash.  Toss in a little salt and cooking oil.  Roast in the oven for 25-30 minutes, until soft and slightly blackened in places.

For the spices – Place a pan on a medium heat, add all the whole spices and toast for 4-8 minutes or more, tossing them and making sure they’re all toasted and smelling fragrant.  They will take on a slightly darker colour and smell ‘toasty’.

Be sure not to burn them, the best way to check this is the smell and the look.  You don’t want any black bits at all.  Some people prefer darker spices, some prefer lightly toasted.  I’d start with lightly toasted.  Add the ground turmeric and paprika a minute before you finish toasting the spices.

Place all the spices in a small blender or spice grinder (coffee grinders are also good), and blitz until a powder forms.   Use some in the curry and store the rest in an airtight container.  Garam Masala is a versatile spice mix.

For the curry paste – Place the roasted red pepper in a blender with the other curry paste ingredients and blend to a smooth paste.

For the curry – In a large frying pan, warm 1 tbs cooking oil and fry your mushrooms for 5 minutes, until they’re soft.  Add the curry paste, thinning out with water or soya milk (creamier) as needed. Once the curry paste is bubbling away, spoon in the yoghurt and check seasoning.

Now add the roasted squash, chickpeas and greens. Warm through from 5-7 minutes, then serve scattered with freshly chopped coriander with naan, chutneys and rice.

This would be delicious with our Mango and Papaya Chutney or Cashew and Green Pepper Pulao or even Quick Carrot and Ginger Pickle.

 

Look at where we live! Nice innit. Snowdonia looking stunning in the autumn sunshine.  Sometimes the mountains around here remind me of the Himalayas.

 

Foodie Fact

Squash is bang in season at  the minute, there are so many varities.  If you’re reading from the US, were of course talking Winter Squashes here.  They are a rich source of vitamin C, A and plenty of fibre and minerals.  Also remember the seeds, you can clean and dry them and they are amazing roasted in the oven for 10-12 minutes.

 

 

Come and join us for cooking workshops and holidays soon, check out our EVENTS page HERE.

 

Our new NEWSLETTER is out very soon, sign up HERE (it takes a few seconds).  Lots more recipes, news and interviews from Jane and I.

 

 

Categories: Autumn, Curries, Dinner, gluten-free, Healthy Eating, Nutrition, photography, plant-based, Recipes, Vegan, veganism, Wales | Tags: , | 7 Comments

Almond and Orange Biscotti – Vegan, Gluten-free

Almond and Orange Biscotti – Gluten-free and vegan

Delicious crunchy biscuits with toasted almonds and a touch of orange.  I love biscotti on their own, but they are so versatile and seem to go perfectly with ice cream.  Not sure why?  Something about that crunch!  They keep well and make lovely gifts, when nicely wrapped.  Early Christmas presents!!?

I’ve been working on a gluten-free version for a while and I’ve cracked it!  Sometimes recipes happen quickly and they’re great, sometimes they takes years to develop and seem to improve naturally each time, a tweak here, a few minutes more in the oven there.  I love this biscotti base recipe and play around with the flavourings and nuts regularly.  I like them spiced up of course, a little cinnamon and cardamom with the orange works really well.  I recently made some coconut and lime biscotti, which whilst not being very Italian, went down a treat

I know, quite well, what it’s like cooking for people with dietary requirements.  It seems like most of us do nowadays.  I love recipes that tick most of the boxes like this one.  Vegan.  Tick.  Gluten-free.  Tick.  Yum.  Big tick.  Because let’s face it, just because we’re baking gluten-free we still want awesome results.  It’s a brilliant challenge and I don’t think anyone will tell the difference with these biscotti.  If anything, I prefer them to the other, wheat ones.

There’s a magic combo here of gram (chickpea) flour and corn flour which I use quite a bit in vegan baking.  The cornflour really helps to bind things together and gram flour is just one of my favourite things.  People can’t believe it when you tell them it’s got chickpeas in.  The shock can lead to dropped biscuits!  But just to confirm, when baked, gram flour has no chickpea flavour.  No worries.

As with all my baking, I try to keep the sugar to a minimum.  I do some ‘sugar-free’ baking, but generally I find that can mean substituting one sugar for another sugar (maybe in liquid form).  I like coconut sugar, but I’m not a fan of it’s price tag.  I try to use good quality brown sugar in baking.  Mostly labeled as light brown sugar.  Some cakes may not be as light, textures do change, but I rarely bake with white sugar.

Biscotti and a brew – Yes please!!

We’ve been talking soup over on the Facebook page, the autumn is settling in nicely up here in Snowdonia.  A nice nip in the air and the nights are creeping in.  The blackberries are going wild!  I love winter but I’m loving getting together our Viva Vegan!  Spain Holiday with the sensational Aine Carlin.  We’re even running an Awesome Autumn offer, £70 off. All the details are here.  We are good to you!!  I’m planning my menus this week and really getting into Mediterranean mode.  Moroccan today.  I love cooking global dishes in Wales, we’ve got such amazing produce to play with.  Especially at this time of the year.  It is strange sometimes thinking about Tangiers and looking at the Snowdonia hills.  They’re pretty different places.  It may seem a little early to be thinking of a winter sun break, but November is just around the corner.  Winter’s coming!  So come with us to Spain and we’ll do all the cooking!!  Can’t wait.

I know you can buy biscotti easily in the shops, but homemade is the way forward right!?  So much better than shop bought and simple to bake.

If you try out the recipe, please let us know  in the comments below, or just say a quick, ‘Hello!!’   We love hearing from you, especially when you’ve just eaten a warm biscotti!

If you’re on Facebook, why not pop over to out Beach House Kitchen Vegan Cooking Group.  You’d be very welcome and we post all kinds of food pictures and chat over there.

PS – Who likes the Campervan mug?

 

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Recipe Notes

If you don’t have gram flour, you can use a gluten-free flour mix instead.  Don’t substitute the polenta, it gives the biscotti a nice bite.

Like I said, use hazelnuts or cashews if you like and any citrus you fancy.

I mentioned in the recipe, but do keep your eye on the biscotti when you’re getting to the end of baking.  There is a fine line between bang on and overdone with biscotti, I think it’s because we bake them for so long.  If your oven is a strong, fan oven, maybe drop the heat 20oC when you go for the second bake.

 

Almond and Orange Biscotti – Vegan and Gluten-free

 

The Bits – For 24-ish

 

Dry

200g gram flour

25g cornflour

75g polenta

1 ½ teas baking powder

¼ teas salt

 

1 handful toasted almonds (roughly chopped)

 

Wet

125g coconut oil (melted)

150g light brown sugar

½ tbs well ground chia seeds (mixed with 3 tbs water)

1 tsp vanilla extract

1 tbs orange zest

 

Do It

Preheat fan oven to 180°C.

Mix the wet ingredients in one bowl, and the dry ingredients in another bowl, then pour the wet into the dry and mix well with a spoon. Don’t worry about over stirring; this is gluten-free.

Line a baking tray / sheet with baking parchment. With wet hands form the dough into two even balls, then fashion into two long flat sausages / logs. The biscotti will rise and spread out a little when baked, but not much.

Place the two logs / sausages onto the baking tray and into the oven for 30 minutes. Turn your tray 90o once if your oven is hotter at one end than the other.

Remove from the oven and leave to cool slightly on the tray. When cool enough to handle, place the two sausages / logs on a chopping board and with a sharp knife cut into biscotti sized slices, roughly ¾ inch in width. Grab the baking tray and flip the individual biscottis on their sides and bake again for 10 more minutes each side. Keep you’re eye on them after the last flip so that they don’t burn. Once there are very crunchy place on a wire rack to cool.

Enjoy with ice cream or a nice coffee (or both!)  We just had them with roasted peaches and coconut ice cream with raspberries on the side.  Must take a picture next time.

 

Foodie Fact

Almonds not only taste amazing, they’re really good for us too.  They’re really high in anti-oxidants, which are in the skin, so try and eat almonds skin-on.  They’re high in Vitamin E, and minerals like manganese and magnesium, plus plenty of fibre and good fats.  Of course, they’re nuts!  Loads of protein there.

Categories: Baking, Desserts, gluten-free, Nutrition, photography, plant-based, Recipes, Vegan | Tags: , , , , | 2 Comments

Roasted Mediterranean Vegetable Rice – Lebanese Style

A simple, stand out dish to spice up your autumn

This is a real centre piece dish which is simple to make and packed with big flavours and colours.  This recipe will add a little warming spice and vibrancy to your autumn cooking.

You may not have roasted, or baked, rice before, but it’s an easy way of getting really intense flavours into a rice dish.  This is a great base for all kinds of variations, I made it Lebanese, down to the fresh spices I had; bharat, za’atar and sumac, but you could easily make it Moroccan, Italian, Indian, even Spanish, whatever spices and herbs you prefer.  The technique is the same, highly untraditional, but tasty non-the-less.

You could say that this is a Lebanese Paella, but maybe that’s pushing things.  I have a feeling I’d upset many of my Spanish friends and readers.  Paella is a passionate subject!

I’ve never had a dish like this in Lebanon, I know there are a load of rice dishes, but I’ve not tried a baked rice one.  I do love a Maqluba though, here’s my recipe from a few years ago Maqluba with Roasted Pepper, Aubergine and Almond.

This was cooked when we were in Spain, so I was making Paellas regularly, mainly because I love them dearly.  They are great cooked on a hob in a traditional Paella dish and in the oven, a little variation cannot be bad.  I think nailing a paella is important, get one paella that you know and love and your quality of life increases dramatically.  Paella is such a satisfying dish, a dazzling centre piece and like I said, is pretty easy when you know how.  Practice + a little know how = yums!

Big on flavours and colours.

A baked rice dish (some may call paella!) goes well on a sunny day, but I think they’re even better in autumn and winter time, when the toasted, roasted, aromatic flavours of this dish really come into their own.  There are many layers of flavours and textures, to me, this is what makes vegan cooking awesome.  I was talking at the weekend at Ludlow Food Festival, to a tent full of meat eaters, about the very same thing.  Most agreed that they’d eat vegan/ plant-based food if it was tasty without any qualms.  It’s all about unlocking the deep and stunning flavours in plant-based food.  This dish is like a key.  Meat eaters will love it, something you can cook for your family or a group of friends, and all will leave satisfied.

CRUSTS

Crusts.  They taste good.  They’re like a concentrated version of the rest of the dish.  The crispy, dark best bit. Many cultures agree with me, those who know a thing or two about cooking rice, I’m thinking Iran and Spain in particular.  The crust has a special name and is the prized part of the dish, handed to the most deserving person and polished off with relish.  Don’t fear a crust on this dish.  It’s a good thing.  Scrape it off and serve it as a crispy topping.  Of course the art is to discern between a crust and a layer of burnt food.  It’s a skill best learned through practice and a keen sense of smell.  You can also peek a little when the rice is cooking.

Let us join together and educate the word that crusts are our friends, especially children.  Why are many children adverse to crusts?  Cutting crusts off bread seems like madness to me.  Unless we’re saving the crusts for later to make some epic, crust based dish for a special occasion.  What would that dish be?  Answers below in the comments please.

Rice is a source of carbs, which is a good thing.  They keep us ticking over.  Nothing wrong with a nice plate of carb rich bits like rice mixed with plenty of fresh veggies and legumes in our opinion. They give us the energy to swim and run around.  Using brown rice here would make the dish even healthier, slow release carbs, long lasting energy.

I love this dish served with hummus or tangy labeh (yoghurt or sour cream would also be ace), a crisp green leaf salad and some lemon wedges.   Maybe even a sprinkle more za’atar and bharat.  Now that’s getting my taste buds excited.  In fact anything which combines the Lebanese flavour trinity of bharat, za’atar and sumac is exhilarating food.  If you haven’t tried these together in a dish, I highly recommend you pop down to the shops and get some.  They are widely available.  A nice idea is to toast some flatbread/ pitta, drizzle with olive oil and sprinkle over these spices/ herbs.  Instant Lebanese toast!  Serve with chopped tomatoes and cucumber, a nice breakfast there.

Shall we call this a Lebanese Paella?

If you’re interested in my travels around Lebanon last year, here are a couple of blog posts:

Seeking Falafel Perfection in Lebanon

I Ate Lebanon!

Or just click on the recipes header (above) for a selection of Lebanese recipes.  Surely one of my favourite cuisines with so many vegan options.

If you like this recipe, please let us know.  If you make this recipe, maybe you’d like to share a picture over on our Facebook cooking group, click here.  Lots of vegan cooks with positive outlooks over there doing amazing things with vegetables.  Feel free to share this recipe far and wide!  It makes our day when we see our recipes on Instagram, Facebook or Twitter.

Happy cooking!!

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Recipe Notes

Adding chickpeas is a nice idea instead of lentils, stir a tin’s worth of cooked chickpeas into the rice before topping with veg.

Top this dish with any veg that is looking good.  Autumn is here in the UK, we are spoilt for choice.  I used Med Veg because I was in Spain.  If I cooked it here I may top this with ingredients like red cabbage, more onions, wild mushrooms, carrots or squash.  My point is, feel free to play.  Let us know about your amazing creations in the comments below.

Don’t have bharat, use another spice mix like garam masala or ras el hanout.

Don’t have za’atar, use dried thyme with a few sesame seeds mixed in.

Don’t have sumac, leave it out.  When you serve this dish with lemon wedges, it adds the citrus kick we need.

Lemon wedges.  Yes, I do serve everything with lemon wedges!  It adds a lovely citrus lift to this dish.

You can use any type of shallow oven dish.

This dish will vary, mainly depending on the type of rice and dish used.  Check after 25 minutes, most of the liquid should have evaporated, remember, the rice will soak up a little liquid when you leave it to rest.

Roasted Mediterranean Vegetable Rice – Lebanese Style

Roasted Mediterranean Vegetable Rice – Lebanese Style

 

The Bits – For 6

400g short grain rice (risotto or paella rice works well)

50g green/ brown lentils

1 tbs cooking oil

1 tbs cumin seeds

2 medium onions (sliced)

4 large cloves garlic (sliced)

2 tbs bharat – spice mix

2 tbs za’atar

2 teas salt

650 ml light vegetable stock or hot water

400 ml tomato passatta

1 big red pepper (sliced)

1 small aubergine (sliced)

1-2 tbs olive oil

 

Toppings

Toasted walnuts/ almonds

Za’atar and sumac

Chopped fresh parsley

 

Serve

Lemon wedges

Hummus or vegan labneh

 

Do It

Wash and rinse your rice and lentils with plenty of cold water.  Drain well.

Preheat oven to 225oC.  Place in your shallow oven dish to warm.

In a large frying pan on medium high heat, add the oil and when warm the cumin seeds.  Fry them for 30 seconds and then add the onions and 1 teaspoon of salt.  Cook for 12-15 minutes, until nicely golden and caramelised.  Add the bharat spices, garlic and za’atar, stir and fry for a minute then pour in the passatta and 1 teas more of salt.  Simmer and stir for a couple of minutes.  Now mix in the rice and lentils and then vegetable stock, stir well to combine.

Pour the rice mix into your warm, not hot, oven dish.  Level it out with a spoon and scatter over the aubergine and peppers and gently press them down with your hand, until they’re roughly half submerged in the stock.

Place your dish in the oven for 30-35 minutes. Check after 25 minutes and drizzle over a little more olive oil to help the vegetables caramelise and add richness.

Once cooked, cover and set aside for 5-10 minutes to cool a little.  Then sprinkle over parsley, more spices and toasted nuts.  Best served as suggested, with hummus/ labneh and a crisp salad.

 

Foodie Fact

Aubergine (bizarrely known as eggplant to some!;) is a superhero of the veg world.  Us vegans use it all the time for its brilliant texture.  Have you tried cooking an aubergine on an open flame until charred.  When peeled, the aubergine is smoky and delicious, ready for traditional dishes like Babaganoush, but also makes an amazing burger filling or pizza topping.

Nutrition wise, aubergines are not exactly outstanding.  They do contain some fibre, vitamin B1 and minerals like copper and manganese, there are some cool chemicals in the black skin that are really good for us.  Like many veggies, eating aubergines with the skin on is best from a health point of view.

Categories: Autumn, gluten-free, healthy, Healthy Eating, photography, plant-based, Recipes, Travel, Vegan | Tags: , , , | 3 Comments

Awesome Autumn Offer £70 Off!! Viva Vegan – Spain, Plant-based Cooking Holiday, Nov ’18

Awesome Autumn Offer** now on £70 OFF per person!!

 

We’re offering a great opportunity to join us for Viva Vegan! Spain: Plant-based Cooking Holiday with Áine Carlin, full details below.

Book your dream weekend of winter sun in a stunning villa with delicious meals and much, much more.  Only a few rooms left!

We’ll be announcing more details this week about the weekend’s master classes and workshops, plus news on our yoga classes and Mediterranean inspired menus.

Best way to keep up with details and announcements for Viva Vegan! is over on our facebook event page.

See you soon in Spain!

**Valid until 8/10

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Viva Vegan! Spain

Thursday 8th – Monday 12th November 2018

Join best-selling cookbook authors Áine Carlin (Cook Share Eat Vegan, Keep it Vegan & The New Vegan) and Lee Watson (Peace and Parsnips) for a peaceful and inspiring slice of winter sunshine, delicious plant-based treats and beautiful beaches.

Get away from it all and learn how to cook awesome healthy food that everyone will love.

We’ll be staying in a stunning, modern eco villa located in a quiet, picturesque bay, right on the beach.

“Our passion for a cooking and enjoying creative vegan food and a healthy lifestyle brought us to work together. We’d been looking for the perfect location for a while, and wow, have we found it!”  Lee

Áine and Lee are thrilled to be able to collaborate, showcasing the diversity and vibrant potential of plant-based dishes.

They’ll be cooking creative cuisine, inspired by the sensational flavours of the Med, using local produce.

All meals will be prepared in the modern, open plan kitchen and served on the lovely terrace overlooking the beach, with nourishing smoothies in the morning and sunset mocktails, or a glass of local wine, each evening.

Murcia is called the ‘garden of Spain’ for a good reason, the fruit and vegetables are a plant-based cooks dream.

There will be daily cooking demonstrations and workshops, which will be themed and designed to give you all the skills, secrets and support you need to start cooking fresh, wholesome food at home.  Any level of cook will find interesting new tips and techniques.

Get ready to transform the way you cook!

Áine and Lee will share their knowledge freely and you’ll leave with a recipe booklet and newfound confidence.

Reserve your spot now for £49

“It was definitely the best vegan food (actually any food) that I’d ever eaten; beautifully presented and made with so much love by Lee and the team.Lee is passionate about plant-based food and was incredibly generous in sharing his wisdom and knowledge with us.”  Sandy

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‘Finding the balance between health and indulgence…Discover the beauty of plant-based food…leave your preconceived notions at the door – it’s time to cook, eat, smile (repeat)’ Áine

Our Viva Vegan! holiday takes place in a small, traditional village, aptly named the ‘jewel’ of the Spanish coastline.  An area that Lee loves dearly, where he has cooked and ran healthy plant-based events for many years.

This holiday offers not only a rare chance to truly unwind, recharge and enjoy some winter sunshine before the Christmas period, but also meet like-minded people.

We’ll be going on scenic walks along the stunning coastline and beaches, to small villages and cafes, with magnificent views of mountains and the ocean.

This is ‘real’ Spain and the Costa Calida is famous for its unspoilt scenery, an environmentally protected area with friendly locals.

November in Murcia is many people’s favourite month, lots of sunshine in the day and cool at night, it is also very peaceful and we’ll no doubt have the beaches to ourselves.

Awesome Autumn offer now available, £70 discount per person (see below)

Click here for full post, prices and information

 

Categories: Cooking Holidays, Events, gluten-free, healthy, Healthy Eating, photography, plant-based, Vegan, veganism | Tags: , , , | 2 Comments

Chocolate, Sea Salt & Quinoa Cookies (Gluten-free)

Chocolate, Sea Salt and Quinoa Cookies (Gluten-free)

Perfect weekend treat cookies!  Rich, light, chocolaty and yeah, made of quinoa.  More of that later, but these cookies are delicious!  I could eat a whole tray of them with a really big cuppa.

This recipe comes by popular request from our vegan cooking group over on Facebook.  It seems the combination of chocolate, sea salt and quinoa flour has got us curious, maybe some a little skeptical?  But it all works very nicely!

So, let’s start this weekend as if we mean it, with a big plate of warm, freshly baked cookies.  Made with love.  The whole house smelling like one big yummy cookie.  This recipe will make you many new friends, please neighbours, pacify children and generally help us to incorporate more cookies into our diets.  Which is important!

Try something new!

These are not just any old cookie though, they’re made with quinoa flour.  Yup!  It’s a thing.  And a mighty fine thing it is.  They’re a full chocolate flavour with added richness coming from the tahini/ peanut butter plus a little twist for the topping, sea salt.

I’ve been looking for a use for a bag of quinoa flour for a while, it just sat there staring at me from the cupboard, asking “Why am I here?”  I was challenged, I tried a few things out that I wasn’t happy with (you cannot make tofu with quinoa flour!  You can however make inedible grey sludge instead).  Then we had a big bake off, Jane’s Tea and Cake Day, loads of friends, loads of cake.  What better time to unveil a quinoa cookie?!  I really like them, these are soft, light cookies.

So, quinoa in cookies, whatever next you may say?  Well, quinoa flour is a healthy choice and more accessible now in shops.  It has some protein, a little fibre and a good lump of iron in there.  The protein in there helps with the baking, gluten is a protein, so flours rich in protein are best to use when baking gluten-free.  I like to add it to gluten-free bread recipes, it gives a good texture and makes for light baked goods.

Salt on sweet things? “Why?”

I know it sounds strange, in fact with the quinoa element also, these cookies may not be getting you that excited.  But trust me, salt is an essential component of most desserts and sweet things.  It brings dishes to life!

A little salt will make all the difference and sprinkling good quality sea salt on these cookies really enhances the deep chocolate flavour, salt also goes very well with peanut butter.  You’ve all tried salted caramel and most people seem to like that sweet and salty thing.

Although it’s distinctly not for everyone, our friend popped over and tried a cookie, I totally forgot to mention the salt and the face she pulled was impressive and a bit worrying.  A face filled with pure shock and disgust.  “What the heck is that?!”  Pointing at the salt.  Eyes blazing.  “SALT!!!”.  Then came a saddened shake of the head, and a defeated, pitiful, “Why?”  She has tried most of my far out there experiments with food, many of them are just a bit weird, but for me, salt on cookies is cool.  It works.  But is obviously not for everyone.  What is?

Make your own quinoa flour

I realise that we all don’t regularly stock quinoa flour in our cupboards.  But quinoa grains are more popular.  All we need to do to make quinoa flour is blend the grains in a high speed blender for 30 seconds to 1 minute, until nice and fine.  Then pass this through a sieve, taking out the lumps, and leaving you with light quinoa flours.  This works for most grains if you’re running low on specialist flours.  Try toasting the flour or the grains in a pan for 5-7 minutes, on a medium heat, tossing regularly.  You’ll smell a toasty flavour and see the quinoa change to a darker shade of brown.  This adds a deeper flavour.

How do you feel about these cookies?  Are you going to give them a go?  Do you like a little salt in your desserts?  Let us know in the comments below and, if you have an question at all, fire them across.

Have a sweet weekend!

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Recipe Notes

Not into salt on cookies.  That is perfectly fine, just omit it, no topping.   But please leave the touch of salt in the cookies, as I said, it’s important.

Not a fan of tahini/ peanut butter (there are a few out there), I would imagine any nut or seed butter would be fine, but I haven’t tried them out.  Don’t omit the nut/ seed butters, they give the cookies a nice richness.

Don’t over bake the cookies, 10 minutes should be enough, just till they form a crust.  They will be soft to the touch, just leave for a few minutes to cool on the tray.

Try to use a nice olive oil for these cookies.  I find the flavour of olive oil works brilliantly with dark chocolate.

Chunks are nice.  Of course!  You can keep the chocolate chunky for a nice chocolate surprise, or I also like to blitz the chocolate a few times in a blender and stir it into the cookie mix.  More and more richness!

I went off quinoa for a while, preferring more local grains, but in recent years, there are many sources of British grown quinoa.  Hodmedod’s is one.  They do some really interesting grains and pulses, I haven’t tried their smoked quinoa from Essex, but it sounds very cool indeed.  You will also find quinoa flour in places like health food shops and in some supermarkets (try the Free-from sections for example).

These cookies are absolutely brilliant with Dulce de Leche, see our recipe here.  Like a vegan coconut caramel.

Fresh out of the oven.

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Chocolate, Sea Salt and Quinoa Cookies

The Bits – For 10 cookies

 

Dry

100g quinoa flour

3 tbs cocoa or cacao powder

1/2 teas bicarb of soda

1/2 teas baking powder

 

Wet

80g light brown sugar

2 tbs tahini or smooth peanut butter

75ml olive oil

1 teas vanilla extract

2 tbs flax egg (1 tbs ground flax mixed with 3 tbs water)

1/4 sea salt

 

60g broken up, good quality dark chocolate (I used 80%)

Extra sea salt for sprinkling

 

Do It

Preheat fan oven to 180oC.  Line a baking tray with baking parchment.

Make your flax egg, mixing the ground flax seed with the water.  Leave it for 10 minutes, it will thicken.  Add a little more water if needed and stir, we’d like it gloopy and thick, but not totally solid.

Place the dry bits into a bowl.  Place the wet bits into a bowl, mixing them until combined.  Now mix the wet bits into the dry, until a thick dough is formed.

Roll roughly 2-3 tablespoons of cookie dough into little balls in hands, then press down onto the baking tray, making small disc shapes.   They will expand a little during baking.

Bake 10 minutes until thin crust forms over the cookies, but they are still soft in the middle.  Leave to cool on the baking tray and get the kettle on!

 

Foodie Fact – Quinoa

Quinoa is actually a small seed and is a rare plant-based source of complete protein, meaning it contains all the 20 amino acids we need.

It’s rightly regarded as one of the most nutritious grains going; high in fibre and folic acid.  Quinoa is naturally gluten-free and contains good levels of minerals like manganese, magnesium, zinc and iron.

Some of the health benefits associated with quinoa are a healthy heart, weight loss and it may even help to fight cancer.

 

Come and join Jane and I in Spain, along with the amazing cookbook author Aine Carlin (Keep it Vegan)

**It’s the last week of our Early Bird Offer**

Learn how to cook awesome vegan dishes and completely relax for a weekend on a beautiful Spanish beach?

Viva Vegan! Plant-based Cooking Holiday in Spain.   

 

 

Categories: Baking, Cakes, gluten-free, healthy, Nutrition, photography, plant-based, Recipes, Snacks and Inbetweens, Vegan | Tags: , | 2 Comments

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