veganism

Taste of Bliss 2019, Plant-based Cooking and Yoga Holiday – Spain

The villa’s terrace overlooks a stunning stretch of coastline and beach

4th May – 11th May 2019

Puerto Mazarron, Murcia

 

COME AND JOIN US SOON IN BEAUTIFUL SPAIN.

 

A MEMORABLE, LIFE-CHANGING WEEK AWAITS, FILLED WITH DELICIOUS VEGAN FOOD!

 

Dining and yoga take place outside, in the sunshine

 

Join us in a stunning beach-side villa for a transformational yoga and vegan cooking holiday.

 

Set in the Costa Calida, the jewel of the Spanish coastline, we have arranged a carefully crafted program designed to fully nourish mind and body.

 

A Taste of Bliss Yoga Holiday is bursting with inspirational workshops, delicious plant-based food and life-enriching experiences.

 

Our bright open plan kitchen, where all meals are prepared and our vegan cooking workshop and talks takes place

 

Wander along the stunning beach, unwind on the villa’s sunny terraces, go swimming in the deep blue sea or join excursions to explore the fascinating local area.

This promises to be an unforgettable week.

 

Enjoy time, space, and guidance, to find inner peace and harmony, whilst learning new healthy habits to live a passionate and an enriched life, full of joy and well-being.

 

The beach and mountains, right outside the villa

The Retreat Includes:

✓ 7 nights in our modern villa 10 meters from the beach surrounded by empowering mountains

✓ Jane’s delicious daily morning smoothies

✓ Plant-based food cooked by the cookbook author Lee Watson

✓ Bespoke recipe booklet by Lee Watson

✓ Daily yoga and meditation classes with Will Fisher and Malene Vedel (International Yoga Teachers)

✓ Evening transformational experiences with Will and Malene

✓ Specialised yoga workshops with Will and Malene

 

Our beach side eco-villa for Taste of Bliss ’19

✓ Cooking demonstration/workshop with Lee

✓ Mindfulness and Menstruation, empowering woman’s health workshop with Jane

✓ Day trip to a local Sunday market

✓ Boat trip to a secret beach for snorkelling and swimming

✓ 2 walks/treks to beautiful locations and viewpoints

✓ Optional daily massage treatments

✓ Closing the retreat lunch with an epic view in one of La Azohias best restaurants

✓ Optional airport transfers*

 

View from the villa

4th May – 11th May 2019 (7 nights)

 

Retreat Pricing:

Double Room (2 People) – £919 per person (ONLY 1 LEFT)

Twin Room (2 people) – £919 per person (ONLY 1 LEFT)

 

 

Double En-Suite (1 Person Private) – £1249 (SOLD OUT)

Double Room (1 Person Private) – £1149 (SOLD OUT)

Double En-Suite (2 People) – £949 per person (SOLD OUT)

Twin En-Suite (2 People) – £949 per person (SOLD OUT)

Triple Room (Shared) – £719 per person (SOLD OUT)

 

Book Now = £49 Deposit 

**CLICK HERE**

Time for a dip!  Swimming in picturesque coves, plus a picnic later

Payment of the non-refundable deposit will reserve your space

 

Retreat Leaders: Will Fisher and Malene Vedel senior teachers and founders at Complete Unity Yoga will host this amazing yoga holiday in Spain with Jane Legge and Lee Watson from the Beach House Kitchen.

 

Check out Lee’s cookbook “Peace and Parsnips: Vegan Cooking for Everyone” here!

 

 

 

Reviews of last years Taste of Bliss ’18

 

A wonderful week of Bliss!

“Wow, what a fantastic week this was!
I had been searching for the ‘right’ yoga holiday and this turned out to be exactly what I wanted, needed … and more!
I am just embracing a vegetarian lifestyle and was amazed by the gorgeous food Lee of ‘Beach House Kitchen’ demonstrated and created lovingly for us 3 x daily … plus snacks! and the chocolate fudge cake was the best I have tasted … ever!!
Lee is a lovely upbeat guy and such a creative and enthusiastic chef and Jane is his joyous assistant, who also lead us on some pleasant local beach walks, and delivered a very interesting, meaningful, moon cycle’ class.
Lovely Will and Malene from ‘Complete Unity’ are also a confident, happy, knowledgeable couple and gave us the most fabulous yoga classes and meditation sessions twice daily, usually on the terraces to enjoy the balmy sea air … so calming, uplifting and enlightening, appropriate for all levels of experience.
I also had a wonderful massage from splendid local therapist Carlos, kindly arranged as a last minute extra.
Everyone on the holiday were relaxed in each other’s company and all of us want to book again for next year!

If you are looking for a beautiful, uplifting, happy, nutritious holiday to inspire your mind and body then this is the one to book … if you are lucky enough to get a place on it. 🙂 xx”

– Barb

 

Morning yoga on the terrace

 

If there is one retreat that to go on then this is it.

“What can I say about this experience. It was wonderful in so many levels. The people I met were all different and contributed to making this a fantastic experience.
Will and Malene are gold star Yoga and meditation leaders their youth and exuberance just fills you with joy and love.
The food was wonderful Lee spent a lot of time in the kitchen creating delicious food for us all assisted by the wonderful Jane who’s smoothies are now legendary
If there is one retreat that to go on then this is it.
A truly amazing experience which I would recommend to everyone.”

– Sue

 

A Taste of Bliss ’18

 

It was definitely the best vegan food (actually any food) that I’d ever eaten

“This retreat absolutely lived up to its name in so many ways. The food was simply mouth-watering and wonderfully nourishing. 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. The morning smoothies made by Jane were an absolute highlight too!

Will and Malene are an incredible team when it comes to teaching Yoga. They both totally embody their practice and their love and passion for yoga shines through in their teaching. They are so full of wisdom and knowledge and again, were so generous in their sharing of it. Will and Malene are very wise old heads on young bodies.

We had a wonderful variety of classes out on the terraces overlooking the sea. The sound of their rich voices, beautiful movement sequences and meditative practices combined with the warming sun and the sound of the ocean was indeed blissful.

The yoga was suitable for all levels – carefully crafted so that everyone got what they needed from a class. We were always encouraged to listen to our own bodies.

I can’t recommend this retreat highly enough. I came home so brim-full of love and nourishment that I was raring to go again with a renewed vigour and passion for life. Rarely does a week seem enough on a holiday but this one felt like I’d had a full 3-month recharge! Thank you all! ❤ xx”

– Sandy

 

You will need a good appetite at A Taste of Bliss:)

Categories: Cooking Holidays, Cooking Retreats, Healthy Eating, photography, plant-based, Vegan, veganism | Tags: , , , , , | 5 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

What a Year 2018! Great Memories and Big Thanks to YOU

We just wanted to say a huge thanks and best wishes for 2019!

 

But first up, 2018, what a year!!

 

It’s been a mega time, we’ve packed so much in, cooked in so many amazing places and met so many special people along the way.

 

You know that we’re all about tasty and healthy plant-based food, but it’s also, very much about YOU.  The kind and open hearted folk who make it all happen, give it all such a positive and creative feel.

2018 has been the most successful year for the Beach House Kitchen blog, in more ways than one, and the most enjoyable and rewarding part of the whole thing is connecting with and sharing recipes with you all.

You make this blog and our Facebook and Twitter pages a great place to be and inspire us to keep sharing and enjoying what we do.  Thanks to all for your amazing feedback over the festive season, seems a few of you enjoyed the Mushroom Wellington!!

BIG LOVE, BIG THANKS!!  

 

 

Wishing you all health, wealth and happiness in 2019, we’ll be here with healthy and delicious vegan recipes and plant-based updates, if you’d like to join us for one of our vegan cooking events, holidays, demonstrations or talks, CLICK HERE.  We’ve loads of cool plans for the new year.  

 

HERE’S TO A NEW YEAR FILLED WITH PEACE, VITALITY, GOOD HEALTH AND GOOD VIBES

 

 

What have we been up to in 2018?

 

From our Taste of Bliss Cooking and Yoga Holiday in stunning Spain, to our Cornish Vegan Getaway near Lands End, to the centre of London and the awesome Made in Hackney. We’ve had events all over North Wales and in Manchester, not to mention our annual cooking demos and talks at Ludlow Food Festival. In 2019, we’d like to visit new towns and cities, give us a shout if you know any good venues/ locations.

 

Here’s a quick list of people (in no order whatsoever) we’d like to thank for helping out this year, we could not do it without a team of magical folk, many who volunteer their time to help the BHK to keep on rockin’!:

Will (ace chef and proper dude), Clare (North Walian Yoga sensation), Complete Unity Yoga – Will and Malene (simply stunning yoga folk), Jenna (super talented angel), Mark and Food Sorcery (top venue in Manchester), Sue and Peter at Network News (ever the inspiration!), Andi and Made in Hackney (top venue in London), Thelma and Boswedden House (Cornwall), Janice (fermented genius and overall foodie angel)…..

The lovely Aine Carlin, Veganuary, Alice and the gang at Tyddyn Teg Organic Farm, Mandy (sensational vegan chef), Amy (superb kitchen elf), Nita and Steve (THE kitchen guys), Katie and Glynn (Wot’s Cooking), Mark (foraging genius and top cook), all at Ludlow Food Festival and Aadvark Books, all at Trigonos Retreat and Event Centre for letting me cook and enjoy the beauty of North Wales, Jonathan (my very patient book agent, new cookbook coming in 2019!!)…..

Melissa (Villa superstar), Gaynor (for the coolest Airstream imagineable), Clare (awesome kitchen angel),Miranda (lights up any kitchen!), Jane Eddie (for tastings and loads of support), Hagar (couldn’t have done it without you!!) and all those we’ve forgotten (you’re not forgotten!!), Neil and Nick (the London foodie dudes), Vegan Recipe Hour (over on Twitter), Chris, Dom and Fey (the sunshine Spanish connection) my family for always supporting me, and washing up, AND Jane (as ever, the heart and soul of the BHK and chief taster)

 

PLUS

 

all who have attended our events and cooked up some brilliant memories in 2018!

 

 

It’s already been said that 2019 will be the ‘Year of the Vegan’ and we’re here every step of the way to support and inspire you to cook more plant-based meals, always believing that vegan food can be delicious and accessible to everyone!  Recipes here.

 

 

 

PS – Last, but very much not least.  The WILL’s!….

 

The chefs hard at work;)

 

See you all in 2019 for more fun, cooking and celebrating the good life!

 

——————–

 

Fancy a blissful break with us in May 2019! 

 

We’ll be hosting a week long vegan cooking holiday with empowering yoga, a fully plant-based menu, cooking workshops, local excursions, lots of beach time and sunshine, plus much more.  More info here.   

 

The villa, a beautiful eco-designed kitchen made the week a joy (for the cooks;)

Categories: Cooking Workshops, Events, healthy, Healthy Eating, Nutrition, photography, plant-based, Vegan, veganism, Wales | Tags: , , | 6 Comments

Christmas Lunch Made Easy! – Full Planner and Top Tips

VEGAN CHRISTMAS LUNCH MADE EASY!

Or at least, a bit easier!!  I’ve been asked loads of times how to make cooking easier.  Of course, there’s no one answer, that would be way too easy.  But here are some guidelines and plenty of helpful tips I’ve learned from experience/ my mistakes.

I’d like to help to make your Christmas lunch 2018 really delicious and the most stress-free festive feast ever!

The only way to do this is with a little preparation and planning. It will mean that you’re comfortable and confident, ready to create a delicious meal for your loved ones and also have a chilled and enjoyable day yourself.

Here’s a few general tips I’ve learned over the years:

  • Try to keep it simple, but tasty. Know your limits and don’t try anything extravagant or totally untested. A main dish with a few side dishes is more than enough, we eat way too much on Christmas day!
  • If you are cooking for people with dietary requirements, like no sugar or gluten-free, get them ready in advance or make the whole menu gluten/ sugar free. There are simple ways of doing this and it will make your life much easier. The last thing you need is to be cooking many different dishes for people on the big day.
  • People expectations don’t matter. Cook the best meal you can with the skills and ingredients you have. Cook the food you love and I’m sure others will enjoy it too. Trying to cook like super chef once a year is just unrealistic!!
  • Chill! Take it as easy as possible on the day. Using this plan below, it will be plain sailing!! Try to keep calm and be focused. Have some trusted helpers around if you can, who are good in a kitchen. What you’re doing is not easy, especially if you do not cook meals like this regularly.
  • Things will, very probably, go wrong.  Take it all in your stride. You’re cooking for loved ones and it’s supposed to be fun!! Remember that professional chefs make mistakes and lose their cool all the time, but staying calm, taking some deep breaths if you need to, will ensure your meal is delicious.

 

Check out our recent Christmas recipes:

 

Portobello Mushroom Wellington with Toasted Walnut and Rosemary Stuffing

 

Festive Chocolate and Orange Brownie Cake with Mulled Berries – Vegan

 

Shallot and Red Wine Gravy – Vegan, Gluten-free

 

Some preparations tips:

The run up….

  • If you can do a dry run of the meal you have planned, invite some people over for a pre-Xmas feast.
  • Buy dry and frozen ingredients, things that will store well, don’t leave all your shopping to the last minute.
  • Cook dishes beforehand that can be easily frozen or jarred, like the Wellington, Cranberry Sauce, even the gravy.
  • Yorkshire puds can be made before and frozen. Just warm them in the oven for 5-10 minutes.
  • Oven space will probably be an issue on the day, plan your menu around this, make sure there is a balance between dishes prepared in the oven and on the hobs.
  • Equipment check, make sure you have big enough dishes, tins and pans. Especially if you don’t normally cook for lots of people.
  • Sizing up recipes. If you’re cooking for a full house, you may need to double or sometimes triple recipes, this can be a challenge. Recipes don’t always work out so well when multiplied up, it’s simply a case of using common sense, especially with things like flavourings, spices etc. Taste the dishes regularly. Always!
  • If you think the meal will be ready for 1pm, set a meal time for 2pm. Don’t feel pressured into getting a meal out bang on time, people are enjoying a drink and the Xmas vibe, take you time, hurry leads to mistakes.

The day before

  • Get a load of your cooking done on Xmas eve.  I know this is idealistic, it’s such a busy time of year, but if you have time, doing all, or some of this, will make Christmas day so much easier in the kitchen.
  • Re-read your recipes highlighting areas of confusion or difficult bits, small things you might miss when busy.
  • Plan a cooking list for the day (see below), noting times for cooking and if different from the recipe, quantities calculated.

On the day

  • Have a good breakfast. Sit down and look over what you have planned with a cuppa. Start calmly, as you mean to go on.
  • Get the kitchen organised, make sure you know where everything is and have all the ingredients and equipment to hand.
  • Have a washer uperer on standby all day. If they want to eat your lovely food, they’ve got to play ball and get the marigolds on! Ask them nicely and I’m sure someone will help
    Delegate jobs for success. You’re the cook, let other people set the table, peel the vegetables, tidy up. In an ideal world, surround yourself with helpful and competent people. That’s a secret to kitchen success!!
  • Have a festive tipple, but not too many!! Being tippled in the kitchen is a recipe for burnt bits.
  • Always best to start earlier than you think, time in the kitchen really flies.
  • It’s true what they say with a Roast Dinner, it’s all about timing. Cook your veg last, as this will not do well sitting around waiting to be served.
  • Warm your plates in the oven if you have time. This will ensure everything is hot for service.
  • Clear the kitchen down before serving, get as much surface space as possible. Serving up is one of the most important times of the process. Make sure everything is simmering or warm and you’ve thought a little about how you’re going to present the meal.

We’ll be cooking using this plan:

Cooking List/ Timetable – Example (with time added for plenty of chatting and sipping)

1 hour Wellington or Nut Roast
1 hour Brownie Cake (including decoration time)
30 minutes Shallot and Red Wine Gravy
45 minutes Soup
30 minutes Glazed Roots
30 minutes Creamy Mash
20 minutes Cranberry Sauce
20 minutes Yorkshire puds
20 minutes Brussels Sprouts (essential!!:)
30 minutes **For when things don’t necessarily go to plan or totally mess up:)**

 

I hope this helps, do let us know if you have any questions in the comments below.

 

Happy Cooking and Merry Christmas! Lee and Jane:)

 

Merry Vegan Christmas 2018!!!!!

Categories: Healthy Eating, plant-based, Special Occasion, Vegan, veganism, Winter | 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

Festive Chocolate and Orange Brownie Cake with Mulled Berries – Vegan

A very rich and chocolatey slice of happiness, perfect for Crimbo

I fancied something different this Christmas for dessert.  

 

I wanted the flavours, the spice, the mulled fruits, the richness, but all mingling together in a different way.  So I wrapped them up in a big brownie, with lots of chocolate.  It just seemed like the right thing to do!  

 

This is a decadent brownie cake, very rich, with lovely taste explosions coming from the mulled berries.  Best served warm with vanilla ice cream I’ve found, or whipped coconut cream is also very special.  Plus, it’s a big brownie, so it’s easy to make.  

You could use any dried fruit really in this recipe, but I prefer, and if you can get them, dried cherries, blueberries or the classic cranberry.  If you don’t drink alcohol, you can cook the berries in orange/ cranberry juice or non-alcoholic wine.

I have cooked the mulled berries with a few cloves, star anise and cinnamon.  But I found that it was a fiddle trying to pick out all the spices, they do add some flavour, but we’re just cooking the berries quickly and there is plenty of cinnamon in the cake.  But, by all means, add the spices.

I love the way cinnamon seems to blend and deepen the the flavour of the dark chocolate.  As a cook, I find myself naturally drawn to flavour combinations, sometimes I have to resist, in order to try something new.  Cinnamon, orange and dark chocolate is special trinity of good things in my eyes.

Festive Chocolate and Orange Brownie Cake with Mulled Berries – Vegan

I do like a Christmas pudding and I’ve always loved Christmas cake.  Mum used to bake it in early December and I remember the whole house filled with those beautiful, spicy cake aromas.  But they’ve very much like Christmas pop songs, I don’t mind them once or twice in a year, but anymore makes me feel a bit sickly (see my post on Alternative Christmas songs here ).  But this brownie cake, I’d happily tuck into in the roasting heart of August.  It also makes the house smell pretty damn good too.  

Jane was a big fan of Terry’s chocolate orange, so I have added a twist of orange here.  It’s a match made in lapland or maybe the Swiss Alps!?  Now Terry’s is off the menu, I go for a very dark chocolate flavoured with orange, there are some awesome bars out there.  If only they made them in little globes with segments.  That’s where all the fun is.  The idea as a kid that chocolate oranges could maybe grow on trees just made Christmas even better.

The thing about cooking at Christmas is preparation.  Cook things well in advance and have a plan.  I’ll be posting some Christmas cooking tips and a full cooking plan in the next couple of days.  However, I think this brownie is best served warm, recently taken from the oven.  Leave it to the day, along with your veggies.

I hope you love this recipe and it woo’s and yum’s the whole family, and all your friends and neighbours and people at work.  Who doesn’t love chocolate cake (actually, one of our bestest buds doesn’t like chocolate cake, but generally speaking, it’s a HIT!)  If Christmas is not your cup of tea, or it’s a hard time of year for you, cake is never a bad thing right!

We send you all our love and good vibes at this time of year, a time to eat, drink and snooze by a fire.

 

Have magical and delicious Festive Time 2018!  

Any questions or comments?  They are very welcome down the bottom there in the comments.  Drops us a chat or just say hello.

Sign up for our seasonal newsletter here (loads of cool stuff coming in 2019) or check us out over on Facebook.

 

If you’re looking for a delicious Christmas centre piece, here’s what we’re having this year (plus recipe):

 

Portobello Mushroom Wellington with Toasted Walnut and Rosemary Stuffing

 

Recipe Notes               

You might like to decorate it with dried orange slices, I’ve added the method below.   They also make for nice decorations. 

If you’d like to go very decadent (steady!!), I’ve also added a link to my quick chocolate sauce recipe below, which is ideal for a chocoholic, maybe a little brandy could sneak in there too.    

I do mention this below, but please don’t overbake this.

If you’re wondering where to get vegan cream or ice cream, you’ll find it in most supermarkets now, and supporting your local health food shop is a wonderful thing too.  They’ll have it.

I know what you may be thinking, that’s a lot of chocolate.  It’s Christmas!!!

Just add cream or ice cream….

Festive Chocolate & Orange Brownie Cake with Mulled Berries

The Bits – For 12-14 slices

175g plain flour

175g light brown sugar

1 ½ teas baking powder

20g or 3 heaped tbs cacao/ cocoa

1 ½ teas ground cinnamon

Large pinch sea salt

 

150g dark vegan chocolate 

100ml cold pressed rapeseed/ sunflower oil

1 ½ teas vanilla extract

1 medium orange (zest)

200ml plant milk, I used soya milk

 

Mulled Berries

150g dried fruits, I use cranberries, cherries or blueberries, or a mixture 

3 slices orange

60ml brandy/ whiskey

Optional Spices – 4 cloves, 1 star anise, 1/2 stick cinnamon

 

Decoration

Dried/ fresh orange slices

Icing sugar

Dried cranberries/ cherries or fresh berries like raspberries/ strawberries

Fresh rosemary sprigs

 

Do It

Boil a kettle.  Preheat a fan oven to 180oC.  Grease and line a large round cake tin (23cm) with oil and baking parchment.

 

Mulled Berries – Place your dried fruits into a small saucepan, pour over the brandy, squeeze the juice out of the orange slices and toss them in too.  Bring to a boil and leave to simmer for 3 minutes. The berries should absorb almost all of the brandy.  Set aside to cool.  Remove the orange slices and any orange pips. 

 

Break your chocolate into a bowl, pour the boiled kettle water into a small pan, place the bowl on top and gently warm the chocolate.  Stirring regularly until it’s melted. Don’t let the base of the bowl touch the boiling water when cooking. Set aside to cool a little.

 

Place the flour, baking powder, cinnamon, cocoa, sugar and salt into a large mixing bowl, mix well together.  

 

In a bowl/ measuring jug, stir together the oil, soya milk and vanilla extract and then pour this into the bowl of dry ingredients, along with the cooled melted chocolate.  Finally add the mulled fruits (with any leftover brandy) and orange zest, fold into the mix.  Don’t over mix, just until it’s all combined.  Pour the mixture into the tin, fashion a level top, and place in the oven.

 

Bake for 18 – 25 minutes, depending on your oven.  Don’t over bake, it should still be a little gooey in the middle when you test it with a skewer.  Normally, if you think it’s a little undercooked, that’s fine.  Don’t trust your instincts on this one!  The brownie cake is ready when a light crust has formed over the whole cake.

 

Leave to cool in the tin, then decorate as you like. Nice and festive!

 

Best served warm, with a scoop of vanilla ice cream on top.  

 

Orange slices – Place 6 orange slices onto a wire/ cooling rack and into a low oven (120oC).  Cook for 1 hour or more, until they have dried out nicely.

 

Can also be served with 2-minute Chocolate Sauce Recipe

 

Foodie Fact

It’s Christmas, I’m going to leave out the healthy Foodie Fact this time around.  But, I’ll just say this, cinnamon is very high in calcium!  Also a good source of iron.  And this, cinnamon has been used medicinally for thousand years, it is an AMAZING source of anti-oxidants.

Winter is the perfect time of year to get your cinnamon oooon!  We love cinnamon tea and it’s so versatile, add it to smoothies, soups and stews.  The next time you cook rice, pop a cinammon stick or some cinnamon bark into the pot.  Lovely sweet and warming flavours.

Festive Brownie Cake, a BIG part of our Christmas Lunch menu 2018 in the Beach House Kitchen

 

Categories: Cakes, Desserts, photography, plant-based, Recipes, Special Occasion, Vegan, veganism, Wales, Winter | Tags: , , , | 1 Comment

Cook Vegan! Christmas Feast Menu, Manchester

 

Come and join us!

 

Cook Vegan!  Christmas Feast Cooking Workshop

Sunday 2nd December, Manchester

 

~Menu~

Welcome Drink

Hot Apple Mull

Starter

Roast Squash and Ginger Soup with Almond Bacon and Coriander

Main Course

Portobello Mushroom Wellington with Toasted Walnut and Rosemary Stuffing

Glazed Rainbow Roots

Pan fried Brussels Sprouts with Black Kale and Vegan Parmesan

Yorkshire Puddings

Cranberry, Orange and Prosecco Sauce

Rich Christmas Gravy

Creamy Mash

Dessert

Festive Chocolate and Orange Brownie Cake with Mulled Berries and Vanilla Ice Cream

 

Lee and Mark cooking at our last event at the awesome Food Sorcery in Didsbury, Manchester

 

Two tickets are now available!

Would you like to join us for a day of cooking, demonstrations and a festive lunch?

Learn to cook up a vegan Christmas and then feast!

 

Click here for more information and bookings 

 

 

Categories: Cooking demos, Cooking Workshops, Events, plant-based, Vegan, veganism | Tags: , , , , | 4 Comments

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

Viva Vegan! Lee’s interview with Veganuary

I really enjoyed chatting with Veganuary at the weekend!  It was all about our Viva Vegan! Spain: Plant-based Cooking Holiday with Áine Carlin coming up soon!  I thought I’d post a little of the interview here.

Why did we pick Spain?  Why are Áine and I collaborating?  What will the Viva Vegan! experience be like?

We still have a couple of rooms left in you’d like to book up for our delicious weekend in the sun.  You’ll find all the information here.

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A vegan cooking retreat in Spain? Yes, that’s right! Lee Watson, author of Peace and Parsnips, and Áine Carlin, author of Keep it Vegan & The New Vegan, have partnered up to teach people how to master the art of vegan cuisine, in beautiful Spanish surroundings

 

Veganuary caught up with Lee Watson to find out more!

Main terrace, where all our meals are served and morning yoga practiced

Hi Lee! What’s the inspiration behind this exciting plant-based cooking holiday?

We just love cooking and sharing delicious vegan food.  We’re excited to be getting together and showcasing the diversity and potential of a plant-based diet and healthy lifestyle.  We also wanted to do it in a villa near the beach!  Why not!!  Viva Vegan offers up a weekend of relaxation, sensational food and a chance to learn new kitchen skills.  We want to share our passion for good living!

How did the idea come about?

Áine and I have been chatting for a while about collaborating on a cooking holiday.  I love Áine’s style of cooking and recipes.  I’ve organised holidays like this in the past and they’re just such fun and are an opportunity for everyone to learn and meet new, like-minded people.  Having Áine and I contributing to the weekend, also makes the food and workshops even better, a greater variety of styles and influences for everyone to enjoy.

Why did you pick Spain?

I’ve been going to this little village in Spain for over 12 years and it’s one of my favourite places in the world.  I guess I just wanted let people into the secret!  For me, its the most beautiful stretch of coastline in Spain, where the mountains meet the sea and there’s still that feel of ‘real’ Spain.  Murcia is also known as the ‘garden’ of Spain, the local produce is sensational, tomatoes, olives, lemons, peppers, aubergines, fruits and we even have some local vegan wines to sample.

What can people expect to experience on the holiday?

The Viva Vegan weekend is designed to let people experience they’re perfect weekend.  We have a beautiful location, our modern eco villa is right on a quiet stretch of beach, we have winter sun and amazing local produce.  Áine and I will be doing all of the cooking and hosting workshops, which range from a cheese making masterclass to top vegan kitchen hacks and tips.

There is even the option for us to go for a mini cruise on a vintage yacht down the stunning coast.  Maybe a picnic in a little cove?  The idea is we take care of everything, from soothing yoga classes and nourishing smoothies in the mornings, right through to mocktails at sunset.  We’re even having a vegan BBQ night.  It’s a time to enjoy peace, walks in nature, a swim in the Med, a visit to local cafes and villages.  The idea is you can transform the way you cook or just curl up in a hammock with a good book.  It’s all just a recipe for an inspiring and blissful weekend.

One of Aine’s amazing recipes

 

 

Read the full interview over on the Veganuary blog click here.

Reserve your place for Viva Vegan! Spain right now. 

Just click here

 

 

Categories: Autumn, Cooking Holidays, Events, healthy, Healthy Eating, plant-based, Travel, Vegan, veganism, Winter | Tags: | Leave a comment

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

Bilberry and Spelt Scones – Vegan

Bilberry and Spelt Scones – Vegan

Autumn is settling in nicely and it’s definitely time for a scone.  Fresh out of the oven.  You know what I’m talking about there.  Plenty of jam and whipped cream.  Yum!!

We went for a long walk yesterday and it really felt like a touch of winter was in the air, the trees are changing; all those bronze, crimson and golden colours are coming.  It’s such a beautiful time of year up here in Snowdonia.

I made these scones using local bilberries, you can use blueberries, mulberries or blackberries here, if you’re not close to bilberry bushes.  These berries were picked somewhere up a mountain, near a beautiful lake, in the Welsh mist.  My kind of ingredient!

I’ve made the recipes as easy as possible, these scones are served in slices which means very straightforward preparation.  They’re a wholesome style, not your light and fluffy sort, but delicious and satisfying.  They’re also low in sugar, are packed with berries and contain local cold pressed rape seed oil, basically, I challenge anyone to make a tastier and healthier scone!  PS – I know cakes aren’t supposed to be healthy, but I still like to try!

 

Autumn = Scone time

Every autumn I like at least one new scone recipe.  Last year we made Coconut Scones, which are a real treat.  I even got invited onto BBC Radio Wales to talk about them.  That’s how good they are!!  Totally different scone style to these.

Really, this is our Beach House version of a Mabon cake, aka the autumn equinox, we’ll talk more about that on our upcoming newsletter coming out this week.  Sign up here (takes a few seconds).  Loads of news, events, promotions and a very special interview over there this time.

 

Spelt – A Love Affair

Readers of the blog will know my love for spelt flour, we’ve had a long romance through the years.  If I can, I’ll find a way to add spelt or other flours like rye, to my baking adventures.  I just love the flavour and texture.  I like that some of my friends who struggle with gluten can enjoy spelt.

I have a similar love affair with cold pressed rapeseed oil.  One of my favourite things about the last few years of living and cooking in Wales and the UK.  Just a brilliant ingredient on every level, local, healthy, tasty and inexpensive.  I buy rapeseed oil from small producers whenever I can.  Because small producers are ace!  I also wanted to avoid vegan butter/ margarine type things in this recipe.  Not a huge fan of it.

Bilberry and Spelt Scones – so simple to make

Bilberries – A taste explosion!

Are a real taste explosions!  Much more intense and flavourful than their bigger and more watery relatives the blueberry.  Have a look around for a local bilberry bush, they grow all over the UK and are ripe for the picking.  You’ll probably find them in wilder places like moors though.  Keep your eyes peeled.  They tend to grow together in big clumps.  They’re not normally city dwellers.

Other berries will be great in these scones too.  Maybe blackberries are more local for you?  Either way, foraging for these berries is loads of fun and free.  Or you can do what we did, get a friend to pick them for you!!

 

What to serve vegan scones with?

So whipped cream and butter are long gone.  Great!!  You’ll find some excellent vegan creme fraiche in the shops nowadays, this is awesome with scones.  Blended up cashew nuts is also a great idea.  Just soak some cashews until soft, then blend, adding a little water to get your desired consistency and sweeten with whatever you like.  Just a touch of sweetness will do.  Whipped coconut cream is another great, treat option.  These all add delicious, and much welcomed, creaminess when tackling a scone.  Jam?  Grab your finest jar.  Jane’s Mum’s Strawberry 2017 is a fine vintage indeed.

Bilberry and Spelt Scones – Full of flavours and ingredients from Wales, with local berries and rapeseed oil

Let us know if you makes these scones in the comments below.  If you like the look of this recipe, you’ll find hundreds more here and you may like to join us for an event this year, from Spain to Manchester, London to Snowdonia, we’re travelling and cooking all over the UK.  All our BHK cooking events are here.

 

Recipe Notes

When making scones, try not to over mix.  Just enough until things are combined.

Do your best to not pop the berries when you’re combining with the mix.  A few popped ones are fine, you can see I popped a few and they give the scones a cool purple look!

You can buy white spelt flour, but I’ve used the organic brown version here.

All flours are different when you’re baking, the amount of liquid can vary depending on many factors.  4 tbs plant milk is a guide here, we’re looking for quite a dry scone mix.  Just enough liquid to keep it all together.

No spelt flour, no probs.  Use a good quality wholemeal flour instead.

The same goes for rapeseed oil, you can use any cold pressed oil (sooooo much better than refined oils).  I’ve been loving cold pressed sunflower oil of late. But, let’s face it, if you don’t use spelt and rapeseed oil, we’re only talking a very distant cousin of these scones.  I think they’ll still be nice, but I can’t offer any formal BHK approval.  Let us know!

Perfect autumn tea time treat!  Served with Jane’s Mum’s Strawberry Jam

Bilberry and Spelt Scones

The Bits – For 8 slices of scones

Dry 

250g spelt flour

2 teas baking powder

60g light brown sugar

1/2 teaspoon salt

 

Wet

80g rapeseed oil (cold pressed)

60ml (4 tbs) plant milk

 

1 big handful (75g) bilberries or blueberries

 

For brushing

A dash of plant milk and rapeseed oil

 

Do It

Preheat a fan oven to 180oC.

 

Place all the dry bits into a mixing bowl, and mix together.  Add the wet and stir to combine.  Mix into the bilberries, being as careful as you can not to pop them.

 

Line a baking tray with parchment.  Form the mix into a disc shape, roughly 3/4 inch thick.  Mix together a dash of plant milk and rapeseed oil in a small bowl, brush your scone with this mix.

 

Bake on a middle shelf of the oven for 20 minutes, the scone will have a nice golden crust around the edges.  Ideally, leave to cool on the tray for 20 minutes before enjoying!

 

Serve topped with whipped coconut cream and your favourite jam or more berries

 

Foodie Fact

Spelt is said to have been cultivated since 5000 BC!  It is a member of the wheat family and is a great source of energy, the Romans called it ‘marching grass’.  It is high in minerals like magnesium, copper and iron and also boasts a load of thiamin, protein and fibre.

 

Categories: Autumn, Baking, Cakes, healthy, Nutrition, plant-based, Recipes, Vegan, veganism, Wales | 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

——–

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

BIG thank you to all!! Beautiful gifts and get inspired

Beach House Kitchen Wreath by Jenna Clyne

We’re feeling really veryvery lucky today, to be able to write this blog and do our vegan cooking thing all across the UK (and occasionally Europe too)!!  Not a day goes by that I don’t cook or write and take a moment to think about all the cool stuff and incredible people that this blog has brought into our lives.  We feel part of an inspiring global community.

NAMASTE mosaic by Madeleine Howard

We have received some beautiful gifts and cards and have just taken a quick snap of two of them.  Jenna’s Beach House Kitchen wreath made from foraged Cornish bits and pieces.  It’s just stunning!  Also Madeleine’s vibrant Namaste mosaic.  Both are works of art, made with such talent and care.  Much love and gratitude to Jenna and Madeleine for these, but also, to everyone who contributes to the blog, checks out our posts, comes to our events, holidays and retreats.

Jane and I were just saying that without exception, everyone we have met through the blog, TV thing, cookbook and all has been so positive and open hearted.  In a world where this is not always the case, it gives us renewed faith in people and the future.  You inspire us to keep going and doing what we do, spreading the message of healthy, peaceful, vegan vibes far and wide.

If you have an inspiring quote or image you’d like to share, it could be your own or someone else’s, please post it in the comments below.  Let’s get inspired this Friday!  Ready for a wonderful weekend.

Thank you always and happy cooking,

Lee and JaneX

 

Categories: photography, plant-based, Vegan, veganism | Tags: | 6 Comments

Viva Vegan! Spain: Plant-based Cooking Holiday with Áine Carlin and Lee Watson

 

Viva Vegan! Spain

Thursday 8th – Monday 12th November 2018

 

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

 

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.

 

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Our Viva Vegan! Spain villa awaits

 

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

 


Awesome Autumn Offer**

now on £70 OFF per person!!


 

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Our bright open plan kitchen

“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.

 

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Cooking demonstrations, workshops and masterclasses….

 

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

 

triplecitrustarttriangle-jpeg

We have so many treats coming your way

 

‘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.

 

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

Coastal views, just outside our villa

 

Explore and Relax in rural Spain

 

There will be plenty of time within the program to explore the area and chill on the beach, only a few metres from the villa, or stroll along the promenade.

 

For the more adventurous, there are mountain trails and bikes, scuba diving or kayaks and paddle boards to rent.

 

The villa has several terraces, a garden, hammocks and spacious living area and lounge, perfect places to find a quiet space to meditate or practice yoga, or just curl up with a good book.

 

Melon Avocado & Butter Bean Salad_73

Áine Carlin – Vegan cook, blogger and author of Cook Share Eat Vegan, Keep it Vegan & The New Vegan

 

The local village has all the amenities you’ll need and the pretty, historic city of Cartagena is only 40 minutes drive away, with excellent shopping, bars and museums.

 

Additional massages, private yoga classes, golf, bicycles, kayaks and snorkelling/ scuba trips can also be arranged locally with our support.

 

“I am just embracing a vegetarian lifestyle and was amazed by the gorgeous food Lee of ‘Beach House Kitchen’ demonstrated and created lovingly for us 3 x daily … plus snacks! Lee is a lovely upbeat guy and such a creative and enthusiastic chef.”  Barb

 

Lee Watson – Vegan Entrepreneur, TV chef, Author ‘Peace and Parsnips’

 

Included on the weekend:

 

– Four nights accommodation in our comfortable beach side eco villa

with log burner, dvd library and wifi

 

– Delicious, nourishing meals cooked by Áine and Lee …

mostly gluten and processed sugar free

 

– A variety of inspiring cooking demonstrations and workshops with Áine and Lee

 

– Sunset mocktails on the terrace

 

– Locally selected wines with meals

 

– Relaxing and energising yoga classes on the terrace, for all levels

 

– Guided walks along the coast

 

– Nourishing morning smoothies

 

– Afternoon cakes and sweet treats

 

– Barbecue Night

 

– A bespoke recipe booklet

 

– Movie night with popcorn

 

– Tea, coffee and filtered water

 

– Airport pickups*

 

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Main terrace, where all our meals are served and morning yoga practiced

 

Additional Extras:

 

Air fare

 

Car Hire

 

Hire of kayaks, mountain bikes, paddle boards, local walking guides, scuba diving or snorkelling

 

Yoga, private one to one sessions or classes (all levels and many styles available)

 

Massages

 

Coffees or drinks taken in local cafes and bars

 

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Learn how to cook delightful plant-based food with local Mediterranean produce

 

Sample Day Program:

 

9:00 – 10:00 Morning yoga on the terrace

 

10:00-11:00 Nourishing Breakfast and Morning smoothies

 

11:45 – 13:00 Workshop with Aine

 

13:30 Lunch cooked by Lee

 

15:15 – 16:30 Cooking Demonstration with Lee 

 

16:30 Afternoon Cake and Treats

 

Free Time – Rest, swim in the sea, book a massage, yoga, paddle board, chill on the beach, explore local hills, village and coastline, find a hammock with a good book

 

20:00 Mocktails and Dinner cooked by Aine

 

21:30 Movie Night with Popcorn

 

——————–

 

Recharge and Rejuvenate

 

Viva Vegan! offers you a rare chance to recharge and rejuvenate at a time of year when you need it most.

 

You’ll be pampered with fine vegan food in a unique, delightful location.

 

This is so much more than just a relaxing weekend away,

it is an opportunity to learn new, inspired life skills and enhance the way we eat, cook and live.

 

Áine and Lee look forward to welcoming you to plant-based paradise!

 

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Upstairs in our beach side villa

 

Prices
(per person)

 

£669 double room with en suite bathroom (2 person)

£629 double/ twin room with shared bathroom** (2 person)

£599 triple/ family room with en suite bathroom (3 person)

£529 shared triple room with shared bathroom** (3 person)

 

Awesome Autumn Offer

now on £70 OFF per person*** 

 

 

Reserve your place now for £49 

(Non-refundable deposit)

 

 

All enquiries email – hellobeachhousekitchen@gmail.com

 

Single occupancy rooms may be available on request

 

Facebook event page here for updates 

 

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Can’t wait to see you in Spain!

 

*Airport pickups are from Murcia and are limited depending on flight times and availability.

Nearest airports are Murcia (50 mins drive) and Alicante (1 ½ hours drive).

 

Hiring your own car is an easy and inexpensive way to reach the villa and to explore the local area.

** The villa has ample modern bathrooms and even an outdoor, solar heated shower.  Shared rooms are always same sex.

 

***Awesome Autumn offer ends 8th October ’18

 

Categories: Cooking Holidays, Events, gluten-free, Healthy Eating, plant-based, Travel, Vegan, veganism | Tags: , , , | 5 Comments

Vibrant Vegan! Cornwall – Photo scrapbook of our recent weekend of healthy plant-based cooking and yoga

Here are some of our favourite pictures from last weekends Vibrant Vegan Cornwall getaway, just beside Lands End.

We were blessed with sunny weather and clear skies and joined by a wonderful group of people.  We shared many memorable times, lots of empowering yoga with Complete Unity Yoga in the Yoga Hall, so much plant-based food, delicious and healthy, with global twists and plenty of treats.  Boswedden House was a beautiful location, comfortable with a nice big dining room and kitchen (the most important rooms right!)

Stunning Cape Cornwall! The sun shone all weekend.

The gardens of Boswedden overlook the coastline and the little old tin mines which trail along the cliffs.  They even have a labyrinth in the garden which we enjoyed.  It was the perfect location for our Saturday night fire, where we told stories, sang songs and read poetry.  We even burned a chest of drawers (old and dilapidated;) which added a real spark to the evening!

We welcomed an amazing group of people! (Not sure what I was looking at here!;)

Malene’s yoga was based around the teachings of Patanjali, taking us right back to the roots and heart of yoga.  All took part and felt the benefits.  Yoga is for all!  No matter what level we’re at.

On Sunday night Malene and Will led a transformatory experience in the yoga hall.  Yoga in the mornings is always a highlight, especially when the pool is open beforehand.  The best way to start any day!

A weekend filled with treats!!

I cooked for much of the weekend with a top kitchen crew, Will, Will and Jenna.  An amazing team of passionate cooks who contributed to making the weekends food extra special.  I’ve popped the menu below:

All meals were themed; Spanish, Japanese, Healthy Vegan Junk Food, Mexican and loads more…

Menu

Friday

Tea and coffee on arrival

Fruit bowl

Cake

Blood Orange & Polenta Upside Down Cake with Creme Fraiche (g/f)

Dinner – Mexican Fiesta!

Black Bean & Kale Mole

Smoky Aubergine Bacon Bites

Loaded Nachos with Chipotle & Cashew Queso

Charred Corn & Coriander Rice

Salsa & Guacamole

Mexican Chocolate Custard Pies with Spiced Oranges (g/f)

Saturday

Lunch – Spanish Tapas

Watermelon Gazpacho

Baked Pea & Mint Tortilla

Roasted Patatas Bravas with Salsa Rojo and Aioli

Mixed Green Beans, Basil with Crushed Peas

Orange, Red Onion, Fennel and Black Olive Salad

Local Salad Leaves with Herb and Lemon Dressing

Cake

Tahini & Chocolate Blondies (g/f)

 

Dinner – Middle Eastern BBQ

Tofu & Watermelon Kabobs with Bharat Yoghurt Marinade

Spiced Aubergine and Courgette Kabobs with Tahini and Harissa Sauce

Charred Cauliflower Wedges with Haleznut Dukkha

Mujdharra – Bulghur Wheat and Lentils with Dill and Za’atar

Fattoush Salad Platter

 

Layered Summer Berry & Chocolate Cheesecakes

Sunday

Lunch – Zen Buddha Bowls
Onigirazu – Sushi Sandwiches with Wasabi Mayo
Teriyaki Roasted Sweet Potatoes

Green Dragon Macrobiotic Salad

Pickled Rhubarb, Peanuts and Noodle Salad
Local Salad leaves with Miso and Ginger Dressing

 

Cake

A Selection of Energy Balls and Healthy Truffles

Dinner – Healthy Junk Food

BBQ Pulled Jackfrui

Sweet Potato Mac and Cheese

Charred Corn Wheels and Courgette Coins

Pan fried Local Greens

Rainbow Sauerkraut

Mango and Cashew Fudge with Coconut Chocolate Bark

Walking along the coastal path, Cape Cornwall

Delphiris took over the lounge for the weekend for a variety of massage sessions, along with Jane’s reiki and menstrual cycle workshop, Malene was offering one-to-one yoga consultations and lifestyle coaching.  All these therapies had such a positive effect on the weekend.

It’s rare in life we can just let go, focus solely on taking care of ourselves and re-energising and aligning ourselves with healthy ways of being.  This is what the Vibrant Vegan weekends are all about, it goes way beyond just what we eat, but a wholesome, balanced plant-based diet is a excellent cornerstone for a healthier body and lifestyle.

We’re chuffed that there are at least two new vegans in the world after the weekend!  We all talked a lot about new ideas, impetus and strategies to lead a more balanced life back in the ‘real world’, a life that is based around our own well-being and peace of mind, making us better equipped to deal with the ups and downs in life, allowing us to give life our very best shot!

Rainbow Sushi for the Japanese lunch, along with roasted teriyaki sweet potatoes and wasabi mayo, pickled rhubarb and noodle salad

Did we mention the sunshine!! So many options for wonderful walks and enjoying the beautiful scenery

Energy balls and healthy truffles, ideal fuel for yoga, long walks and swimming

Everyday, there is cake!

And lots of desserts…

Our Vibrant Vegan holidays showcase what a healthy plant-based diet is all about, variety, colours, textures, fresh flavours, decadent treats, amazing nutritional bits and pieces.  It’s a no lose, no sacrifice, all good way of nourishing our body.  It doesn’t have to be challenging either, so many quick recipes when time is the master!

The weekends are all about inspiring us to cook fresh food, during the cooking demonstration we talked about simple techniques to change the way we cook at home, saving time and approaching new ingredients with confidence.  We even had a chat about vegan nutrition and how to thrive on pure plants.

Big thanks to all who made our Vibrant Vegan weekend so special!!

I know that a lot of people made it down to the beach and the surrounding coves, the ocean down in Cornwall seems really grand.  There is the feeling that you’re right at the end of the island, looking out into the big, big blue.  Refreshing!

Our big thanks and love to all attended and made Vibrant Vegan a very special weekend for us all, especially Jane, Thelma, Nigel, Sue, Will, Malene, Will, Jenna and Cat (the cat) plus everyone else behind the scenes who helps to make these holidays and getaways such a peaceful and enriching time.

It was our first time hosting an event in Cornwall and, as you can probably tell, we loved it!  Let us know if you’d be interested in a Vibrant Vegan Cornwall ’19.

PS – Extra thanks and hugs to Will and Sophia for taking these lovely pics.

———-

Our next BHK events are coming soon, lots of workshops, demos and holidays planned for ’18-’19.

If you’ve attended on our our events, please leave us a review here.  It’s a huge help for us in getting our message out there and rockin’ new recipes and all things healthy and happy food.  

Full details and new recipes all over on our private vegan cooking group Join here.  

Categories: Cooking Retreats, Cooking Workshops, Events, gluten-free, healthy, Healthy Eating, Nutrition, photography, plant-based, Vegan, veganism | Tags: , , | 5 Comments

Plant-based Protein – It’s everywhere!

Tooooo many sources of plant-based protein

Plant-based protein – It really is everywhere!! The question is more, which plant-based foods don’t have protein in them? It’s so abundant. There are NO worries at all on the protein front if you are a vibrant vegan or rockin’ a plant-based diet.

I still get asked the protein question regularly and these graphics are a good reminder.  Thanks to Meow Meix for this one.  Please share if you like.  Let’s get the message out there once and for all.  A balanced plant-based diet is THE way to go!

Switching to a plant-based/ vegan diet is easier now than ever.  There is so much nutritional support out there and of course, plenty of tasty, wholesome recipes to get you started.  I’ve added a few of our favourites below.

We are here to help also, any questions you have, just fire them across or the Vegan Society is always a great source of bang on nutritional information.

Even desserts can be high in protein! This is our Lebanese Choc Ice recipe, made mainly with tahini which is choc-a-bloc filled with protein.

 

All veg and fruit contain small amounts of protein, here are the better sources; broccoli, potatoes, spinach, sweet potatoes, sweetcorn, avocado, artichokes and yes, even Brussels Sprouts. Bananas, blackberries, nectarines are fruity sources.

Also high in protein are; tofu, most beans, tempeh, soya milk, oats, wild rice, nut butters, nuts, seeds, seitan, spelt, quinoa, amaranth, nutritional yeast flakes (nooch), chia seeds.

Mexican Chocolate Brownies – Quick, healthy and very chocolaty.  Gluten-free, made with black beans, which are very high in protein.  

So, really, don’t sweat the plant-based protein question! Eating a balanced diet based around fresh fruit, veg, legumes/ beans, whole grains, seeds and nuts and you’re well on the way to a super healthy, whole hearted diet.

Green Pea Hummus – A delicious twist on chickpea hummus.  Full of protein and so simple.

If you’d like to learn how to cook healthy, vibrant, delicious plant-based food, why not pop along to one of our events or holidays in the UK or Europe.  Our up to date event list can be found here with more exciting events and collaborations coming very soon.

Or, you can join our Vegan Cooking group over on facebook where people, cooks and curious spectators share recipes, photos and their passion for cooking with plants!

Categories: healthy, Healthy Eating, Healthy Living, Nutrition, plant-based, Recipes, Vegan, veganism | Tags: , , , | Leave a comment

Cook Vegan! London – A Weekend of Delicious Plant-based Cooking, 13th-14th October ’18

Discover creative cooking skills and have fun in Hackney this October with Lee Watson (author ‘Peace and Parsnips’ and beachhousekitchen.com). Saturday is all about Asian Street Food and on Sunday, we explore the diverse and hearty cuisine of Spain, perfect dishes for the upcoming wintertime.

These workshops are hands-on, we’ll be making vibrant, globally inspired vegan dishes like a show stopping Wild Mushroom Paella, light and fluffy Baked Pea and Mint Tortilla, creamy and spicy Malaysian Squash and Coconut Laksa, classic Teriyaki Tofu Onigirazu – Japanese Sushi Sandwiches with Cauliflower Rice, fragrant Pad Thai Salad and lots, lots more. Desserts will include a Spanish Chocolate Custard Pie (sugar and gluten-free), plus Sticky Thai Coconut and Mango Rice.

You’ll no doubt learn many new tips and techniques to make healthy, inspiring, home cooked meals an everyday reality and tune into, or unearth, your inner chef! We’ll be focusing on nourishing food with big flavours with plenty of treats; from meals in minutes to decadent desserts, one pan wonders to dishes slightly more complex, aka weekend specials and the best part is, we’ll all sit down together at the end to enjoy our tasty creations.

One of the classes from our last visit to Made in Hackney, February ’18

Each day starts with fresh teas and coffee, and you are given your bespoke recipe book for the day. We talk through the recipes and a little about the nutritional aspects of the days menu and then, we cook! Working together in small teams at well equipped stations. Numbers are kept low, so Lee and his team can offer constant assistance.

The Cook Vegan! recipes are designed to be accessible and interesting to every level of cook and the days are themed, taking in two of Lee’s favourite places in the world, Asia and Spain, places Lee has travelled, and eaten, extensively. This is food that is packed with bold flavours and bright colours, that also happen to do us good.

This is the weekend for plant-based inspiration! You’ll leave with a host of exciting recipes and bags of knowledge about plant-based food in general, with resources and support offered for anyone thinking about cooking and living a vegan lifestyle or those simply looking at incorporating more plant-based dishes into their kitchen repertoire.

This is Lee’s second visit to Made In Hackney, one of his favourite venues in the UK, and judging by last time, the weekend will sell out quickly. Book soon!

 

**Special Weekend Ticket Offer – £179**

 

Saturday – Asian Street Food Celebration
Asian cuisine, focusing mainly on South East Asia, is so vibrant, fresh and tantalising. It is a place very close to Lee’s heart, where every street seems to be a moveable feast. This street food represents one of the world’s greatest food experiences, eating delicious dishes whilst getting lost in a maze of food vendours and flavours.

Having lived in the Philippines as a child, Lee was raised on spicy, fragrant food and he can’t wait to share with you a range of recipes that summarises, in many ways, the food of such a diverse area. One thing is constant though, the food is always amazing!

We’ll be making a creamy and spicy Malaysian Squash & Coconut Laksa, Teriyaki Tofu Onigirazu – Japanese Sushi Sandwiches with Cauliflower Rice, fragrant Pad Thai Salad with Kickin’ Peanut Sauce and Sticky Thai Mango & Coconut Rice. There will be surprise dishes on the day too!

All dishes are gluten and sugar free.

Book Now – Day Ticket £95

 

Sunday – Spanish Fiesta Feast
Lee is in love with Spain, his family have a home on the coast in Murcia. He has just spent the summer there cooking and travelling this diverse country. These original recipes have been developed recently, using the very best seasonal produce, most are classic dishes veganized, with all the fresh and satisfying Mediterranean flavours.

We’ll be cooking a show stopping Wild Mushroom Paella, light and fluffy Pea & Mint Tortillas with Garlic Mayonnaise, rich and more-ish Andalusian Chickpeas, a Mandarin, Red Onion & Black Olive Salad and Almond Horchata. Dessert will be a twist on a classic Spanish Custard Tart, we’ll make Mini Chocolate Custard Pies (all recipes are gluten and sugar free, but satisfying decadent!).

Lee will share his passion for Spanish cooking, it’s variety, colours and big, bold flavours. With winter just round the corner, we’ll be making some satisfying classics, to ensure you have the healthy comfort food recipes you need to see you through winter. Food that is rich and gorgeous but also nourishing and packed with nutrients. A happy balance!  Any idea that Spanish food is not vegan-friendly will be quickly forgotten.

Book Now – Day Ticket £95

 

Prices include – full tuition and three course lunch, tea and coffee,

bespoke recipe booklet, vegan nutrition know-how sheet.

 

**Special Weekend Ticket Offer – £179**

Time – 11am-4:30pm

Location – Made in Hackney 

 

On the Cook Vegan! London weekend, you’ll learn:

  • a simple technique for delicious Paella (everytime!)
  • all about the key flavours of South East Asia cooking and how to use them best
  • how to make the perfect vegan tortilla/ omelette
  • how to make a quick and easy sushi sandwich
  • a rich and creamy vegan custard recipe
  • tricks with fermented salads, high in nutrition, very tasty, great for digestion
  • correct method of pressing and draining tofu
  • how to create decadent desserts, without sugar or gluten
  • the tricks to a rich and versatile tomato sauce, a must for every cook
Categories: Cooking Workshops, Events, gluten-free, healthy, Healthy Eating, plant-based, Recipes, Vegan, veganism | Tags: , , , | 2 Comments

Cook Vegan! Manchester – Spanish Fiesta Feast, Cooking Workshop and Lunch, 30th September 2018

Cook Vegan! Spanish Fiesta Feast, Manchester
Sunday 30th September ‘18

Discover new cooking skills at this hands on vegan cooking workshop led by Lee Watson (author ‘Peace and Parsnips’ and beachhousekitchen.com). Learn delicious and creative tips and techniques to make healthy, home cooked plant-based meals an everyday reality.

Lee is in love with Spain, his family have a home on the coast in Murcia. He has spent many years cooking and travelling there and this summer hosted a cooking retreat in a beachside villa.

These vibrant Spanish recipes have been developed recently, most are classic dishes veganized, with all the fresh and satisfying Mediterranean flavours we adore.

We’ll be using the very best local and seasonal produce to cook a Spanish Fiesta Feast::

A show stopping Wild Mushroom Paella
Light and fluffy Baked Pea, Lemon and Mint Tortillas with Garlic Mayo
Rich and more-ish Andalusian Chickpeas

Dessert will be a twist on a classic Spanish Custard Tart, we’ll make:

Mini Chocolate Custard Pies

All dishes are gluten and sugar free, but still decadent!

**Early Bird Offer £79**

Lee and his team will also be preparing a Mandarin, Red Onion and Black Olive Salad, plus a Almond Horchata to sample on arrival. The best bit is, we’ll all sit down together at the end to enjoy our tasty creations. If the weather is nice, maybe we can even eat outside on the terrace, overlooking the river Mersey.

Spain is changing, with more and more vegan options and restaurants appearing, but many dishes are still based on meat and fish. Lee would like to show you how to get big flavours and the right textures, using only plant-based ingredients. It is more than possible!

Lee will share his passion for all things healthy, vegan and of course, Spain. He will demonstrate some techniques and dishes, but mainly you’ll be cooking in small teams, working together at well equipped kitchen stations with constant support from the Cook Vegan! team.

We’ll be cooking dishes with big, bold flavours and colours. With winter just round the corner, these are satisfying classics, ensuring you have the healthy comfort food recipes you need to see you through a very tasty winter. Food that is rich and gorgeous but also nourishing and packed with nutrients. A happy balance!

You’ll leave with a full recipe booklet and information on plant-based nutrition, so you can try out all the dishes at home for yourself. The recipes are flexible, so once you’ve learned the technique for say, a great paella or tortilla, you can use different ingredients, or whatever’s in the fridge.

This is Lee’s second visit to the Food Sorcery kitchen, a brilliant, modern venue. Judging by last time, the weekend will sell out quickly.

On this cooking workshop you’ll learn:

  • How to make a perfect vegan paella, quick and simple
  • How to select and properly store delicious mushrooms
  • Secrets behind a light vegan tortilla/ omelette
  • How to press and drain tofu before use
  • Vegan custard technique and a healthy pie crust

 

**Early Bird Offer £79**

Day Ticket £89

BOOK NOW!

 

10:30am – 1:30pm

Food Sorcery Cooking and Barista School
Waterside Hotel & Leisure Club
Wilmslow Road
Didsbury
M20 5WZ

Email – hellobeachhousekitchen@gmail.com

Facebook Event Page 

**Early Bird Offer ends 27/7/18

Categories: Cooking demos, Cooking Workshops, Events, gluten-free, Healthy Eating, plant-based, Vegan, veganism | Tags: , , , | Leave a comment

Abundant Autumn: Yoga and Vegan Cookery Day Retreat, North Wales

New BHK event! Abundant Autumn: Yoga and Plant Based Cooking Dat Retreat, North Wales

Saturday 20th October 2018 10-5pm

Location – Prichard Jones Institute, Newborough, LL61 6SY

Join us for a rejuvenating, empowering and nourishing day retreat on the stunning coastline of Anglesey. Local yoga teacher Claire Mace is teaming up with vegan chef and cookbook author Lee Watson to bring you a special programme based on grounding yourself in a healthy way of being, learning new and transformative habits for body, mind and soul. This approach is rooted in the seasons and the cycles of existence.

 

**Book two places, get £10 off per person**

 

Autumn is a time of abundance in so many ways, especially in the kitchen. Lee will be cooking a delicious plant-based seasonal feast for lunch using produce sourced locally in North Wales, with a smoothie in the morning and more sweet treats in the afternoon. There will also be a cooking demonstration and a Q&A session. Pick up new kitchen skills and simple techniques that will make satisfying plant-based meals accessible to you and your family.

Lee’s creative recipes explore the sweet spot between healthy and hearty, decadent and good for you. He believes that this is entirely possible only using plants, and that autumn is the perfect time of year to showcase all the incredible local ingredients on offer in Gwynedd and Anglesey. He has also designed a bespoke recipe booklet and nutrition sheet for the event, covering many of the recipes you will taste, making it easy to re-create them at home.

P1370359

Lovely, light Italian Dumplings (gluten-free and vegan)

Menu

Smoothie

Turmeric and Apple Lassi

 

Main Course

Beetroot Bourguignon with Herbs from Claire’s Garden

Italian Herb and Sun Dried Tomato Dumplings
With Black Kale and Red Cabbage

Vegan Mushroom Sausages
With Roasted Carrots with Fresh Herbs

Mashed Potatoes with Leek and Cheddar

Creamy Courgette Ribbons with Roasted Garlic

 

Dessert

Apple Crumble Cookies with Chai and Chilli Poached Pears with Creme Fraiche

 

Almost all of these fruit and vegetables will be coming from our local Tyddyn Teg Organic Farm.

The menu is gluten-free.

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Learn how to cook a delicious Beetroot Bourguignon and many more delicious, satisfying and healthy dishes.

Claire will teach an all-levels yoga session where you will connect to your body’s cycles, and explore how listening to your body’s needs – and your soul’s needs – is crucial to living a grounded and happy life.
Claire and Lee have come together to share their knowledge and skills with you and believe that a healthy mind and body can vastly improve our abilities to be centred within our constantly changing lives. We’d like to celebrate with you the transition from summer to autumn. Come join us for a feast this October.

£79 regular

 

**Book two tickets and get £10 off per person, £69**

Use coupon code HARVEST

 

Places are limited – Bookings here

 

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Price includes:

 

· Nourishing morning smoothie

· Yoga session – with options for beginners and more advanced yogis – learn empowering, energising postures and techniques to help ground yourself and connect to the cycles of nature

· Cooking demonstration and Q&A – based around healthy, hearty, home cooked kitchen tips

· Lunch – locally sourced, seasonally influenced plant-based FEAST

· Afternoon cake

· Herbal teas and coffees

· Bespoke recipe booklet – detailing the day’s recipes

 

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Part of our dessert will be these Apple Crumble Cookies

 

Categories: Autumn, Cooking demos, Cooking Retreats, Cooking Workshops, Events, Healthy Eating, Healthy Living, Nutrition, plant-based, Vegan, veganism, Wales, Welsh produce | Tags: | 1 Comment

Join us soon in beautiful Cornwall! Healthy Plant-based Cooking and Yoga Holiday, 13th – 16th July

Find peace, get healthy, be happy this summer with the Beach House Kitchen!


Due to late cancellations we now have these available:
– 2 twin/ double rooms
– 1 bed in a shared room

For our rejuvenating, DELICIOUS and inspiring Healthy Plant-based Cooking & Yoga Holiday on the beautiful Cornish coastline.


Learn to cook amazing plant-based treats with Jane and I, practice soothing and empowering yoga with the brilliant Complete Unity Yoga, take walks along the stunning Cornish coastline, also BBQ, music, massage and other therapies, swimming pool and inspiring workshops with Jane, Woman’s Wheel.

This weekend promises new skills and perspectives, fresh insight and recipes, plus lots of fun and peaceful times.  You’ll take away a bespoke recipe booklet, with nutritional advice, so you can cook healthy and hearty vegan meals at home.

We are sure these rare opportunities will be snapped up very soon, don’t delay!

Please feel free to share this with like-minded friends, curious cooks and all those seeking some peace, happiness and very tasty food!

Bookings and enquiries – hellobeachhousekitchen@gmail.com

All the detail, prices etc can be found on the Facebook Event Page. 

 

We hope to see you soon in Cornwall, or later in the year at one of our upcoming events, workshops, or holidays.

Keep up to date with our future events in the UK and Europe, join our Vegan Cooking Group.

Categories: Cooking Retreats, Cooking Workshops, Events, gluten-free, healthy, Healthy Eating, photography, plant-based, Vegan, veganism | Tags: , , , | 1 Comment

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