veganism

The Ultimate Umami Vegan Burger

Ultimate Umami Vegan Burger with Basil Yoghurt & Roasted Vegetables

The ‘Ultimate Umami’ is a special occasion in a bun!  it’s the main event (with a side order of wedges.)  I think this burger will be enjoyed by absolutely everyone!  

I think most of us now know that veggie burgers can have way much more flavour and texture than a traditional meat burger, we just need to make them right and flavour them up with bold and delicious flavours.  This is where all that ‘umami’ comes into play.  We’ve all had a sub-standard, borderline nightmare, veggie burger experience.  This ain’t it!!  

These are perfect for a late autumn BBQ.  The sun is still hanging on up here in North Wales and there’s that lovely nip in the air.  September and October are two of my favourite months in Snowdonia, winter is well on the way, but we can still squeeze in some BBQ’s and picnics.  The sea is still warm-ish, the moutains take on amazing colours and shades and there is so much local produce to play with. 

Winter is coming in Snowdonia, but we still have a few BBQ’s left in us yet!

I’ve packed these patties with big flavours and the texture is solid (good ‘solid’, not brick like). It’s not going to flake or crumble out on you at the decisive BBQ moment or grill flip.  We enjoyed them down in Ludlow, the night before our cooking demonstration and talk, on a little BBQ sat outside the coolest caravan ever, a ’59 Vintage Airstream in mint condition with a bath outside under the stars.  Lucky, lucky us!! The burger was a highlight, but a bath at dawn, with the mist rising off the meadows probably just pipped it in the amazing-ness stakes.

Us – Outside the Streamline ’59 Caravan , before the Ludlow Food Festival

INTRODUCING UU!

The ‘Ultimate Umami’ (UU for short) will blow your taste buds away (to somewhere nice, like the coast of Southern Italy, or the Himalayas on a clear and sunny day.  Burgers have that power!) I don’t think I’m exaggerating here!  Name me one person who does not truly get a burger tickle on occasion? (Comments below).

There’s some kind of magic there, but the accompaniments need to be bang on too, it’s a team effort, so we’ve gone to the Med to pick our favourite flavours; basil yoghurt, sweet roasted peppers…..  This burger will also be ideal with any of your favourite sides and sauce; it’s got that deep, savoury, deliciousness that accompanies most things brilliantly.  It’s a launchpad for a burger feast to remember.  

UNIVERSAL VEGAN BURGER LAWS

You need a tasty burger if you want to be a vegan cooking wizard or wizard-ess. It’s one of the universal vegan cooking laws. Those timeless guidelines, set in a block of ancient fossilized tempeh, somewhere high in the hills of Eastern California, by a veg patch and smoothie bar. ‘Thou shall munch on tasty burgers! Then thou shall use a napkin afterwards (it can get a little messy)!’ Other vegans laws include ‘Open mindedness towards tofu’ and ‘When in doubt, blend it!’

Perfect autumn lunch out in the sunshine

UMAMI?

Umami overload! Not a bad thing. Mushrooms, red rice, balsamic vinegar, yeast extract, caramelised onions, toasted walnuts, miso, smoked paprika……it’s all there. Intense. It’s a bells and whistles burger for sure.

Umami is the fifth flavour and is present naturally in many foods, normally the very tasty ones. Of course, a Japanese scientist isolated it and turned it into MSG. Not good stuff. But umami itself is basically the thing that makes you go MMMMM in savoury dishes.

Perfect with all the trimmings, pick your favourites, I went a bit Mediterranean.

We hope you get the chance to sit in a garden soon with one of these whoppers and enjoy the late Autumn sun.

Recipe Notes

Don’t mess with veg burger too much. Handle them minimally and gently. Once in/on the pan/grill, just flip them once. Once they are cooked and left to rest, they will firm up some more.

You can make the burger mix beforehand. This works nicely, a night in the fridges and the flavours can really get to know each other better.

This mix will also freeze nicely. Keep for three months max.

We made these into little burger bites at our Home Cooked Happiness Vegan Cooking Retreat, think falafel sized bites.   They can be deep fried if you like, makes them very crispy.

Red rice is a super nutritious and tasty ingredient (see ‘Foodie Fact’ below), but you can substitute it for a wholesome brown rice instead.  In fact, at the cooking retreat, I tried the recipe with red quinoa, which was delicious.

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The ‘Ultimate Umami’ Vegan Burger (Gluten-free)

The Bits – For 4 

Burger

100g red rice

50g green/ brown lentils 

240g red kidney beans (cooked)

 

400g mushrooms (diced)

1 large onion (diced)

3 garlic cloves (crushed)

2 tbs balsamic vinegar

 

80g toasted walnuts (ground to a rough crumb in blender)

3 teas brown miso 

2 tbs onion marmalade

1 tbs yeast extract 

60g bread crumbs (gluten-free is fine)

 

Roast Potato & Carrot Wedges

300g carrots (cut into thick batons)

500g potatoes (cut into wedges)

1 teas smoked paprika

1 teas thyme

1 teas cumin seeds

Salt

 

Basil Yoghurt

350ml unsweetened soya yoghurt

10g basil leaves (one big handful)

¼ lemon (juice)

1 garlic clove

Pinch salt

 

4 tbs white flour

 

Serve

Roasted Med Veg (your favourite selection, I used onions, peppers and aubergine)

Salad leaves/ Rocket

Onion Marmalade (see our recipe for Onion & Chilli Marmalade here.)

 

Do It

Burgers

In a small sauce pan, wash and drain the rice and lentils, then cover with 1.5 cm water, bring to boil, pop lid on, cook for 30 minutes on low heat.  Leave to cool. 

In a frying pan, add 1 tbs cooking oil and add the mushroom, fry for around 12 minutes, until they are caramelised and all their liquid is cooked off. Set aside. Add more oil and fry the onion until golden, add the garlic and balsamic, stir and cook until the balsamic vinegar has evaporated, five minute-ish.  Leave to cool. 

In a large bowl, mix and mash together all the other ingredients. Combine well.  You’re looking for most of the beans to be mashed but a few whole, for texture. Refrigerate. The mix is best used straight from the fridge, but it’s not essential.

The Burger Mix – Chunks are welcome! Gives the burger nice texture.

Form the mix into burger patties, roughly 10cm wide, 1.5cm deep. This is easiest done with slightly wet hands.  Scatter the flour onto a plate. Place the patties in the flour and give a light coating all over.

Warm 1 tbs oil in a large frying pan on medium high heat. When warm, fry off two burgers at a time. Cook for 4-5 minutes each side, until a little charred. Place them on a lined baking tray and repeat.

When ready to serve, place the burgers in an oven, 200oC for 10-12 minutes, making sure they are warmed through.  

 

Wedges

On a baking tray lined with parchment (stops the wedges sticking to the tray), toss the potatoes and carrots in the oil, paprika, thyme, salt and cumin seeds.

Preheat a fan oven to 200oc and bake the wedges for 30 minutes, turning them gently at least once to ensure even cooking.

 

Yoghurt

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

 

Serve

In your favourite buns/ rolls with a little side salad, relish and loads of Autumn sunshine.

The bounty of autumn. A cooks paradise:)

Foodie Fact

Red rice is normally unhulled and has a lovely nutty flavour as well as loads of healthy properties.  Red rice is normally a little more expensive than other white or brown rices, it is more scarce and also has a much lower yield.

Red rice has a stronger flavour and when cooked, will share its bright red colour with other ingredients.  In these burgers, the rice adds a full flavour, loads of fibre and is the perfect ‘binder’ to help keep the burger together when being cooked and nibbled.

There is a good amount of protein in red rice and plenty of minerals like zinc and especially iron and magnesium.  You’ll also find Vitamin B1, B6 and B2, calcium, plus plenty of anti-oxidants.

During our cooking demo at the Ludlow Food Festival (I’m holding an imaginary cauliflower, it’s a long story……;)

If you try the ‘Ultimate Umami’ Burgers, let us know below in the comments.  We love to hear from you!!

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Come and say hello in London soon!  We’ll be at Vegfest 2017 and cooking at our Global Vegan event in Brixton.  

Can’t wait!

 

 

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

Home Cooked Happiness Vegan Cooking Retreat – Photos, Food and Thanks

Cooking demos in the studio

Here are a few photos of our recent Home Cooked Happiness retreat at the beautiful Trigonos in North Wales.  There were full days of vegan cooking demos, walks near Snowdon, yoga and lots and lots of good eating (and laughs)!

I cooked simple and creative dishes from all over the world; Mexico, Lebanon, Italy, Spain, Indonesia, Greece and China.  It was a pleasure to cook for such a wonderful group of people, I love these retreats, always leaving with a whole new gang of friends and inspiration to do more cooking retreats/ holidays.  I just have the best time!

First morning of HCH, I was up at dawn pressing tofu;)

Mexican Dark Chocolate & Pecan Blender Brownies (g/f) with Dulce de Leche – Dessert on Day 1

This time of year means an abundance of incredible organic, seasonal produce

I was so lucky to be able to cook with almost exclusively organic, local produce from the Trigonos farm and the brilliant Tyddyn Teg.  Thanks to Judy and Claire for providing produce that chef’s dream of;  Crown Prince Squash, Spaghetti Squash, beautiful greens, radiant tomatoes and even giant Welsh aubergines.

Mushrooms grown and foraged in Snowdonia, Wales

I even managed to get some local mushrooms, grown just the other side of Snowdon.  We had some foraged Chaterelles, loads of Shiitakes and even some Hedgehog mushrooms.  They made our paella extra special!  Thanks to The Mushroom Garden.

One of my favourite nights, Spanish feast with wild mushroom paella and a roast potato and thyme tortilla

Simple and delicious. Rose, Macadamia and Strawberry Cheesecake

View from the studio window. The weather was very un-Welsh throughout the retreat. The sun shone!

Just checking out the afternoon tea:)

Home Cooked Happiness starts in the kitchen, the heart of the home and ripples out into all aspects of our lives.  After all, eating a healthy and peaceful diet can only make our lives healthier and more peaceful!!  Cooking nourishing, fresh food at home is for me, one of the most important things we can do with our time.  It’s a gift for ourselves, body and mind, and those loved ones we share our lives with.  It doesn’t have to be fiddly or complicated, we learned loads of methods and techniques to make the most out of plants, the kind of dishes that anyone will enjoy, young or old, vegan or otherwise.

The buffet table is always packed with vegan treats

We went all Mexican on the first night.  Quesadillas, mole and all the bright and colourful trimmings.  I love it!

Every meal is accompanied by a varied cheese board, sometimes with homemade cheeses.

I’d like to thank Vegusto, V-Bites and Mozza Risella for providing some tasty cheeses for our cheese boards.

Willie’s Chocolate tasting on the last day. Everyone leaves buzzing on amazing chocolate!

Thanks to our lovely yoga teacher Claire for getting our mornings off to the best possible starts.

We start most mornings with yoga, meditation and a healthy breakfast, normally light, there is a lot of eating to do everyday!

We had three cooking demos every day, ranging from making plant milks and cheeses, to all kinds of global dishes, curries. soups, breads, cakes, desserts and lots of trying new ingredients from around the world.  Not to mention some pickling and fermenting.

I love cooking and preparing for these retreats, it pushes me to try out new things and develop new recipes.  Each attendee gets a big, fat recipe booklet to take home and play with in their kitchens.  The vast majority of the recipes are designed especially for the specific retreat.  Here’s one:

Rich chocolate mousse with drunken cherries and almond biscotti (g/f)

I’ll be sharing some of these new recipes on the blog soon.

The Italian Dinner rounded things off with seasonal feast of pasta, local vegetables and other Puglian delights!

Everyone say “Home Cooked Happiness!!!”

I can’t imagine a more beautiful location to host a retreat. I feel very lucky to have worked at Trigonos and be able to invite happy cooks into Snowdonia.

Thanks to all at Trigonos for the care, help and support in getting this retreat together and running it.  Most of all, thanks to all the Home Cooked Happiness group who made the retreat so special and memorable for me.  Your positive energy and passion made cooking for you a dream!  Now all you have to do is practice, practice, practice.  I can’t wait to see your kitchen inspiration over on our Facebook vegan cooking group.

So that’s it for our Trigonos retreats this year, both Home Cooked Happiness and One World Vegan have been an incredible experience for us both.  They have flown over and we’ll hopefully see some of you up here next year for more whole food, plant-based cooking and good times in North Wales.

Diolch yn Fawr!!

Our next event is soon in London – Global Vegan Cooking Demonstration and Lunch

Then we’re across to Vegfest London for a cooking demonstration. 

We also have our Taste of Bliss – Plant-based Yoga Holiday next May in Spain.  Just like Wales, but we substitute the mountains for beaches!

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

One World Vegan Cooking Retreat – Photos, Memories and Thanks

I think pictures sometimes tell a better story than words.  We had an amazing time at our vegan cooking retreat last week at Trigonos.

Cooking Demo at One World Vegan, with the Snowdon Mountain Range in the background

Jane and I would like to thank all who attended and the Trigonos team for making it such a special and memorable time.

The lake at dawn behind Trigonos,

We were lucky with the weather as the sun shone for most of the retreat and we had a good walk around Snowdon.

Jane and the One Wold Vegan group, on a walk in Snowdonia.

We cooked food which we love and enjoyed on our travels around the Balkans, China, Indonesia, Italy, India, Mexico and more.

The buffet table was always packed with dishes;)  We brought the flavours  we savoured around the world back to North Wales.

I came up with a menu filled with original recipes, created especially for the retreat.  I love sharing the bounty and creativity of pure plant-based cooking.  With a few tricks and tips, it can be so easy to recreate wonderful, healthy, wholefood vegan food at home.

Dark Chocolate Brownies with Dulce de Leche 

Jane and I during one of the cooking demonstrations

Everyone who attended mentioned that it was a daily feast, but there is always room on the last day for the chocolate tasting.  Thanks to Willies Cacao, Essy & Bella and Vivani for supplying an interesting range of chocolates.  We traveled all around the world, just by sampling chocolates of differing origin.  A great way to travel!!  I think one of the most popular times is when we make hot chocolate with Willie’s 100% Single Estate Peruvian Black Cacao.  It tastes like no other hot chocolate!!  As we all know, chocolate is very, very important and should be taken seriously;)  Results of the chocolate tasting will be on a post soon.

The chocolate tasting on the final day is always a highlight.

We made a variety of vegan cheeses, from Smoky Cashew Cheese to Baked Almond Cheese, but I’d also like to thank Vegusto, V-Bites and Mozzarisella for contributing cheeses to our cheese boards at lunch and dinner.  I’d also like to mention the incredible Tomato Stall, based on the Isle of Wight, who produce some of the most delicious tomato based delights.  Their Oak Smoked Tomatoes are one of my favourite things.  I’m also loving their new Sun Dried Tomato Balsamic Vinegar.  Wow!!

Trigonos beautiful in the sunshine

We used a lot of Trigonos produce, grown to organic standards.  It’s such a privilege to cook with home grown produce.

Artichoke flower

Many of the group woke around dawn to pratice Tai Chi by the lake, even spotting otters most mornings.

Down by the lake

Judy and Owain picked fresh herbs and vegetables every morning from the Trigonos gardens and poly tunnels.

One World Vegan – Local produce given a global twist

Another table full vegan dishes, this was the Spanish dinner with paella

It’s a brilliant experience for me to meet so many people passionate about cooking and open to learning new techniques and recipes.

I’m just running through the menu for lunch here in the dining room

Great to see Janice from the ace blog Nourished by Nature again and thanks to Jan for taking some of these pictures.   I must mention Ninja Blenders for providing the BHK with a new, high quality blender and food processor, after ours finally gave up on a chocolate mousse one day.  It’s got so many features and we’re loving making ranges of smoothies, raw desserts and sauces with our new gadget.  It’s easy to clean and use, with loads of power to make things creamy and smooth.  We’ve never had a blender this good!

The group getting involved during one of the cooking demonstrations.

We’d also like to thank Laura from Yoga Wellbeing for coming up and teaching our yoga and meditation classes, plus John, Sarah and Gillian for the music and storytelling in the evenings.

Yoga classes in the mornings and meditation in the evenings help us all to relax and enjoy the beautiful location.  Classes taught by lovely Laura at Yoga Wellbeing (my sis;)

These cooking retreats go so quickly, sometimes I wish they could last for longer, we meet so many like-minded people and always make new friends.

Some of our group on the last day, hard to say goodbye.  We’ll have to do it again next year:)

We will be hosting other cooking retreats at Trigonos in the future.  Home Cooked Happiness – Creative Vegan Cooking Retreat starts this Saturday, 16th Septemeber.  We still have a few spaces available, more information on our Facebook page or call Trigonos directly 01286 882388.

Goodbye Trigonos and the Nantlle Valley, see you again soon:)

Categories: Cooking Retreats, Events, healthy, Healthy Eating, photography, plant-based, Vegan, veganism, Wales | Tags: , , , , | 3 Comments

One World Vegan Cooking Retreat – 29/8-2/9/17, North Wales

The lake beside Trigonos the venue for the One World Vegan Cooking Retreat

COME AND COOK WITH US!!

I’ve just put the finishing touches to the new menus for the ‘One World Vegan’ Cooking Retreat at Trigonos, North Wales.  I’m really excited about them, the food is looking great and we have a diverse range of dishes to learn how to cook and most importantly, taste!  No one has seen these dishes before, expect Jane, we were up to 1 am last night trying new dishes out.  Yum!

There are a few places now available for this course, book by calling 01286 882388 or click for more info here

We’ll be working our way around the world, from Mexico to Lebanon, China to India, Indonesia to Italy with a little bit of the Balkans thrown in.  We’ll be cooking classics, that I’ve given my own twist and flavours to.  The vast majority of the dishes are gluten-free, as well as being healthy and decadent.  I’ve also just finished the recipe booklet, packed with recipes exclusively designed for this retreat.

Cooking at Trigonos last year.

I can’t wait to get cooking soon, Trigonos is one of my favourite places to cook and we’ll be using organic produce from a local farm and even Trigonos’s own fruit and veg, grown using organic practices.  I’m a very lucky chef indeed!!  All this plus spices and ingredients I brought back with me from the food markets of Delhi, Tripoli, Beijing and Jakarta.   It’s going to be a feast!

The coast. Irish Sea and beaches are just down the road.

Come and join us in a week or so for yoga, long walks in the hills and loads of laughs and windows of relaxation in picturesque surroundings.  I know it’s a bit last minute, but sometimes the best things are;)

Happy Cooking and Hopefully See You Soon!

Lee & Jane

North Wales, we love you!!

Categories: Cooking Retreats, Events, gluten-free, healthy, Healthy Eating, Nutrition, Organic, photography, plant-based, Travel, Vegan, veganism, Wales | Tags: | Leave a comment

Seeking falafel perfection in Lebanon and making the dream falafel wrap

Welcome, to the land of falafel!  This was my favourite wrap, but it’s hard to tell.

I had a falafel recently in Newcastle which was less than incredible.  The falafel was only discernible from the bread by a shift in colour, in fact, it was actually drier than the thick, stale bread.  Both were only slightly more appetising than the rough paper they were wrapped in.  It had no sauce whatsoever.   Bit of iceberg lettuce.  ‘What’s going on!!’

A Turkish man made it for me, which made it even more hard to deal with.  But then the dawning came, there are no falafels in Turkey.  Why should he have known his way around this potential exquisite combination of simple deliciousness.  (I might add, this place does the best veg kofta and mezze’s in the North East.)   It’s like asking a Geordie to make the perfect momo…….  Sometimes, to truly understand something, we’ve got to go back to the source(ish).

Having not long returned from Lebanon, this entire experience was a taste bud trauma.  I decided to go home and look at my travel pictures, remind myself about the real deal, sate my hunger by the sheer tastiness of my memories of wandering around Lebanon, from falafel shop to falafel kiosk.  I got so excited, and into it, I wrote this.

Never short of a pickle in Tripoli. The perfect, salty and crunchy accompaniment to any wrap. I liked the violently pink cauliflower ones.

I had just over a week in Lebanon, it’s not a massive country, but it is well stuffed with chickpeas.  People love them, as do I.  Hummus, Mshbaha (creamy – recipe here), Fattet (stew) or even just a straight up bowl of warm chickpeas in their broth with a pile of flatbread and liberal sprinklings of intense cumin.

What I saw from my little Lebanese window was that no country worships the chickpea like Lebanon.  So mashing it up and deep frying it sounded like a great idea I’m sure.  I stand close to my assertion that anything deep fried, crispy and light, will taste great.  There is something primal when we bite into it and get the CRUNCH.  Even though, most of us now feel it naughty to munch on these deep fried globes of happiness, we still get a kick out of them.  You can bake them for slightly healthier results, but when in Beirut…..

Monster falafels taking over the city (a poster)

Falafels, bar the frying bit, are actually highly nutritious.  Packed with fibre, complex carbs and protein, they even have loads of minerals, high in iron for example and don’t get me started on the manganese content.  Through the roof!!  When you lather them in tahini, veggies, fresh herbs and a wholesome wrap, we doing alright there.  In so many ways.

A VERY BRIEF HISTORY OF FALAFEL

Are you new to falafels?  Have you been living in very big, deep, dark cave?  If so, welcome.  They’re deep fried dough balls really.  Less exotic and sounding less appetising, but essentially, honest.   It is normally made with chickpea or fava bean (see my recipe for Egyptian falafels here) or sometimes both.  Add to that some herbs and spices and a normally healthy fistful of breadcrumbs and we’re getting there.  The best dishes, the ones we eat and enjoy most often, are always simple.  No falafel is an island, it needs it’s gang of accompaniments to shine (see below for the perfect crew).

Falafel Sayhoun wrap (action shot) – famous throughout Lebanon and it was nice.  Not number 1 though.

Strangely, falafel actually means ‘pepper’ (plural of) which somehow means ‘little balls’.  In Egyptian Arabic it means, ‘a little bit of food’.  It is popular across the Middle East, and now the world.  Originally (possibly) it was the Coptic Christians in Egypt who came up with falafels to keep them sated during Lent.  But this is a highly charged and sometimes political debate.  I’d just like to say that I live in Wales, halfway up a mountain and feel ill-equipped to deal with a full-on falafel debate.  I just know that they’re not from Wales.

I like a bit of this on my wrap, sprinkle of Sumac. Contentious I know, but gives it a nice citrus twang.

It has been said that the Pharoahs enjoyed nibbling falafels, but this is hard to prove, but nice to imagine.  Pyramids, falafel wrap stands……  In fact, you’ll find McFalafels in McDonalds all over Egypt.  Make of that what you will.

Some of the guys working in the falafel wrap joints are like an F1 pit crew.  Your falafel is ordered, with special requirements taken note of (almost everyone has  their own little wrap quirk) and wrapped in such a rush of energy and precision, sprinkle and roll.  It’s exhilarating.  These folk know their moves!  It goes; whack, whack, sprinkle, scatter, squirt, another scatter, roll, wrap, wrap, twist, launch at customer.  A fine art I’d say.  Not just the flavour going on here, its the buzz of watching a master at work.

FALAFEL GEEK CORNER

The current world record falafel wrap was 74.75 kgs, made in Amman, Jordan.  How they fried it, is interesting to think about.  When I checked out ‘world largest falafel ball’, here is what I got (350 lites of vegetable oil and fed 600 people!!):

You can eat falafels for breakfast, lunch and dinner, I’m not recommending it as a balanced diet, but if you’re in Beirut, it seems like a great idea.   As we can see, not all falafels are created equal, there are a few rules that I gleaned from friendly Lebanese cooks and falafel aficionados, here are their teachings,

The decor in Falafel Sayhoun, a Beirut institution. The falafel were heavy on the black pepper I thought.

THE DREAM FALAFEL WRAP (LEBANESE EDITION)

Is light on bread, a pitta cut in half thickness wise.  Some pickles (pink turnip is nice), some tarator (basic tahini sauce), a few squashed falafels, tomato and lettuce, fresh mint, sometimes parsley, served with some long green pickled chillies.  That’s basically it!  Simple as and normally quite small.  Generally costing around £1.

One of my favourite falafel was eaten beside Baalbek (see this ‘I Ate Lebanon’ post) and served by Ali, the ‘King of Falafels’.  A well named man.  He was a super star.  Baalbek is close to the border with Syria and my journey took a few minibuses, the last one filled with Lebanese army, to get there.  Zero tourists, I had the place to myself, the carvings of Cleopatra and the well preserved temple to Dionysus were real treats.  After walking around in the baking sun, this falafel was well needed.

What makes the perfect falafel wrap?

So a recap, in Lebanon, this is the low down on the perfect falafel wrap:

  • Thin flat bread, most are cut in half.
  • Not massive, 3-4 falafels, 12 inches long.  A snack.
  • Light and crisp falafels
  • Pickles.  Check out those intense pink turnip pickles!!
  • A little tomato and lettuce.
  • A good spoonful of creamy tahini sauce
  • Mint leaves, always fresh mint leaves.
  • Served with pickled green chillies (just a little spicy)

That’s it!  Simply amazing!!

BEST FALAFEL WRAP IN LEBANON….

Ali was pipped by, I’m not sure I should even mention this out loud.  Can you keep a secret?  (Whisper)…..There is a place, just up the road from Falafel Sayhoun, near the souks of Beirut……sorry…I’ve said enough.  Friends in Beirut would never forgive me, if you’re planning a visit, get in touch and I’ll give you the directions.  There is no sign or door, it’s that good! (Whisper over).

Meet Ali, the self-styled ‘King of Falafels’. A fitting name. Balbeek high street.

There is something perfectly balanced about it, a falafel wrap or mezze plate gives a sweep of nutritional boosts and most of all, it’s delicious and ticks all the boxes in and around our palate.

Some things will never get old and maybe just keep getting better!  As the world seems to get increasingly complex, simple pleasures are all the more important.  I felt so lucky to be able to enjoy one of my favourite street feasts with some awesome people in a country that is head over heels for food.

Souks of Tripoli, packed with potential falafel wrap ingredients. Maybe some roasted cauliflower would be nice in there?

Falafel lovers footnote:

Of course, Lebanon is not the only country where you can feast of falalels!  What’s your favourite place for falafels?……

 

Kathmandu’s finest – this was our Christmas lunch last year.  Not traditional, but tasty.  Addition of chips was appreciated.  All wrapped in a fresh naan.

Christmas lunch 2016, Nepal – just out of a ten day silent Vipassana meditation retreat.  What better way to celebrate!  Giant falafels!!

Categories: photography, plant-based, Snacks and Inbetweens, Travel, Vegan, veganism | Tags: , , , , , , | Leave a comment

I Ate Lebanon! – My experience of vegan Lebanese cuisine

Loved this lunch in an Armenian Restaurant plus live music/ bohemian-style hang out. Mahummara – think a dip, but much more, walnuts flavoured with pomegranate molasses (there’s a recipe in ‘Peace & Parsnips’) and fried courgettes with crisp onions and creamy tahini sauce.  Plus massive pot of rose and mint tea.  If you read a book here, they gave you a free drink!!  I was one of the only people not wearing a Trilby.

I am very lucky to travel so much in my life.  It’s basically called ‘not having kids’ according to many of my friends.  The freedom to jump around the world and feast like a happy herbivore.

I’d always wanted to eat my way around Lebanon and learn more about this incredible country.  I took the opportunity to stop in Beirut, as I headed back West from India earlier in the year.  I had a unique experience, flying to Ethiopia before heading up into the Middle East.  The views of Ethiopia from the plane window left me wanting to see more, and maybe a bit closer.

I was not disappointed by Lebanon in anyway, it’s a small country with a big heart and packs in some incredible sites and flavours for the curious and slightly intrepid traveller sort.  There are fascinating places here which see very little tourism.  But let’s start with the food….

Msabaha – I liked it so much, I did a recipe for it on the BHK.  See here.

MEZZA – LEBANON ON A (LITTLE) PLATE

Mezza (mezze/ tapas in the Middle East) was my main fuel for belly and tastebuds.  Wow!  Mezza in Lebanon made tables groan and filled me with a rainbow of colours and flavours.

Things like Baba Ganoush (Baba Ganouj sometimes), radiant salads, Ful (gorgeous, soft and rich fava beans), loads of pickled veggies, of course, gallons of creamy, sumptuous hummus (I’m not going over the top there), and falafels.  Falafels, then falafels and more falafels.  I ate piles of those delicious crispy lumps.  Mainly in a wrap.  I could have done a falafel recipe, but truth is, there no different to the gazillion that are out there now.  They are light and cripsy and in one of Lebanon’s most famous falafel places, Falafel Sayhoun, they are heavy on the black pepper.  A bit of a surprise.  I’ll write more about falafels soon.

I’m a vegan, falafels make up a large part of my dining out diet.  Therefore, I probably eat as many falafels per year as your average Lebanese person.  I was in good company.

Ful – Tasty breakfast, fava beans flavoured with a little spice and great olive oil. You are never more than a metre away from a pile of flatbread in Lebanon.

EATING LEBANON

My style is cheap.  What to do!  I love to travel which means that expensive restaurants are off the menu.  I’m fine with that.  I seek the best food in the street, down alleys, from little windows and stands, in peoples homes and local restaurants.  Basically, the food everyone is eating. the culinary pulse of a place.  Cutting edge is great, but I like to go straight to the heart first.  I’m very rarely disappointed.   I have no interest in decor if the food is bang on.

What we have here are a selection of vegan Lebanese staples.  There is one vegan/ vegetarian restaurant in Beirut, but really, the Lebanese cuisine is vegan friendly, there’s a falafel joint on every corner and thats just the beginning.  You’ll pick up a fresh juice without any problems, juice bars are all over the place.  Plus, there are loads of shops selling nuts, seeds and Turkish delight (normally vegan).  Ideal travel snacks when you’re wandering around in search of interesting nooks of cities and towns.  Maybe you’re a hiker?  Perfect.

One difficulty about ordering/ writing about Lebanese food is that it’s such a diverse place, with bags of culture/ influences, the names and spellings for many dishes seem quite fluid.  But here goes, many of which are lifted from scribbles in my notebook.

One of the main mosques, Mohammad Al-Amin, in central Beirut.

WHAT I ATE – VEGAN LEBANON

Where to begin?  Stuffed vine leaves.  Mujadara (rice and lentils – recipe in ‘Peace & Parsnips‘) normally with a tomato sauce, Manouche (see below – like a massive, thin pancake, stuffed with punchy za’atar and loads of olive oil, although fillings vary).  What else……sumac was there……..

This nice woman made me a Manouche many mornings. Interesting technique, rolled super thin, big flat glove type thing, slapped on a dome shaped hot plate. Leave to bubble and brown.  Enjoye with fresh juice and coffee.

The finished Manouche (Manakish)

I really enjoyed the veggie version of Fasoulya Hammanieh, a really rich bean stew which loved warm flat bread.  The chickpea is a hero in these parts.  I ordered an interesting sounding dish one night and what turned up was just a bowl of chickpeas in their cooking broth with a pinch of cumin on top.  Basic, but was really tasty.  The cumin, wow, potent stuff.

It goes without saying that the hummus is incredible, creamy and rich.  I wrote about hummus recently.  The tahini is also, as expected, next level plant-based creaminess.  You might know by now, and I not shy to say, tahini is probably my favourite thing in the world.  Taking a fried courgette/ aubergine and introducing it to a light tahini sauce is a beautiful act.

I did not manage to find any veggie Kibbeh, which was a shame, but there was enough to keep me occupied.  I enjoyed Makdous, bigger aubergine pickles stuffed with nuts.  Shades a pickled onion.   Batata Harra were a constant source of yum, baked or fried potatoes with a spicy, more-ish coating.  Spoon them in with hummus and pickle and again, we’re going somewhere nice for a while.

If you are Lebanese, or just know, what is the difference between Baba Ganouj and Mutabal?  Smoking?

Classic line up. This was actually my first meal, 1am after a long day and a bit travelling (from Delhi via Addis Ababa). You can eat awesome food late in Lebanon. Shakshuka (which was basically chips with tomato sauce and herbs, surprising), creamy rich hummus and a Lebanese beer.

LEBANON LOVES FOOD (AND DRINK)!

Lebanese people LOVE eating and many Lebanese dishes can be traced back thousands of years.  If it ain’t broke…..  Most restaurants and houses I visited had large groups of people sat around lots of dishes of food, drinking sometimes beer, wine or coffee and taking their time.  Maybe its the Mediterranean that does this to us.  Slows things down, makes us enjoy the good things in life a little more.  It certainly seems like the countries that circle this sparkling sea all know how to eat well and live easy.

Lebanese beer and wine is very good quality, I didn’t know much about it before, but some of the central valleys in Lebanon are making great wines and not too expensive.  Arak is popular, an aniseed alcohol which can also be good quality, but is normally proper rocket fuel.

When you drink, you eat.  I like that.  In the little, bespoke style bars of Beirut, I regularly got a little tray or bowl of something with my drink.  A nice touch, especially when you see the price of the drinks!!

Tabouleh, you probably know. Lots of herbs, chopped. Lebanon does amazing roast, spicy potatoes. Who knew?!  These sesame flatbreads were really quite special.  Fatoush is another delicious Lebanese salad, normally with a nice pomegranate molasses flavour dressing and crispy, flatbread croutons.

LEBANESE COFFEE

Tea and coffee are not such a big deal in Lebanon.  At least in public.  Unlike Egypt and Turkey and other Middle Eastern countries I’ve visited, there are not many tea shops or cafes.  I was told that people tend to drink tea in their homes and Lebanese coffee (Ahweh) is served in the Greek/ Balkan etc style of finely ground (Turkish grind), boiled in a little vessel and served in small, espresso size cups.  It’s robust.  The resulting coffee is strong, sometimes flavoured with things like cardamom, and leaves that tell-tale sludge at the bottom of your cup.  Lebanese people are very sociable and love entertaining guests.  Seems I missed most of the the tea parties!!

Sesame flatbread bakery – Tripoli.  That’s all they do, hundreds, thousands of steaming sesame flatbreads.  You know they’ll be good!!  Come out the oven puffed up like golden balloons.

I loved everything I ate in Tripoli, but this was challenging. Sharab Al-‘Eriq Sous is made by continuously pouring water through a bag filled with a licourice mix producing a potent licourice concoction. Wakes the taste buds up and makes you pull funny faces.

DESSERT

I didn’t actually sample many Lebanese desserts.  Most were dairy based and I was happy with the ubiquitous fruit, I was also normally stuffed from the meals and all that flatbread.  Halva, the nutty types, are normally vegan, but I find them overly sweet.  I like a little nibble though and it is delicious.  Of course, the tahini variety is a favourite.

Pastes, spices and herbs. I love these stalls.  Bought some Za’atar here and some nice dried apricots, to be made into a refreshing drinks.  Amar-el-Deen, sometimes with a little twist of rosewater.  Perfect in the summertime.  I’d never heard of it before and went to a world food store in Newcastle yesterday and found the exact same packet!!

BEIRUT

Is set on the Mediterranean coast and was not long ago,  a cosmopolitan city influenced by the French, attracting tourists from around the world with stunning architecture.  It is one of the oldest cities on earth.  Beirut has had it’s problems, you probably know all about them.  Basically destroyed by the recent civil war it is a city being rebuilt, pockets of nightlife, galleries, museums are springing up amidst the ongoing problems.  In parts of Beirut, you could be in places like soho, tiny bars and lots of well heeled trendy sorts hanging out drinking cocktails.  I stayed in a wonderful hostel in the centre of a well-to-do corner of the city, plush in parts, a place teeming with offices, restaurants and the occasional hummer.

The Saifi Urban Gardens band. Twice a week, everyone dances, but everynight there’s a party.

The hostel has a sprawling, open air restaurants downstairs, serving excellent, inexpensive food, with regular live Arabic bands.  It was a buzzing place, never dull and the staff were incredible.   Saifi Urban Gardens.

Beirut is good for a couple of days looking around and then serves best as a base for travelling around Lebanon, only a few hours on a bus will take you to any corner of the country.  Most people staying at the hostel, which is a real hub, were students of Arabic.  They did not seem to travel around much, citing tensions and security issues, but most local people just said “Go for it, all is cool.”  So I did and was rewarded with many memorable experiences.

One of the only French style buildings left in Beirut, certainly one of the most impressive. Sursock Museum

Of course, there are still challenges and problems in Lebanon. Protests happen often.

Street Art – Beirut

A RANDOM VEGAN POKE

Mar Mikael and Gemmayze are where the richer, trendy sorts hang out and there is a thriving bar and cafe culture in these areas, not to mention a diverse restaurant scene.  Over the road from my hostel, I bumped into a chef who showed me around his new restaurant, the theme is Poke (pronounced with an accent on the ‘e’, like ‘Ole!’).  Have you heard of it?  A concept he picked up in Hawaii, mainly seafood and veggies in a bowl.  Food that looks outrageously beautiful and he made me a special plant-based bowl.  It was dark, no pic.  It was interesting to be eating Hawaiian in Beirut.

Poke, Buddha bowls, whatever you want to call them, a very nice way of presenting a variety of foods and punchy flavours.  Don’t mix things up, keep them separate and appreciate each ingredients qualities.  I think it makes a nice change.   If you’re not familiar with these things, you’re probably not on Pinterest/ Instagram (like me).

One of the coolest people I met. Kid DJ in the old quarter of Byblos. Playing Arabic dance music turned up to 11 for no one in particular.  For the love of it!

Of course, being a vegan traveller you right off the majority of most menus when you move around.  But in Lebanon, what is left is so delicious and generally varied, that you would not dream of feeling left out of the moveable feast.  I lower my expectations and am normally just happy to get fed.  In Lebanon, I revised that, and realised that most Lebanese people love their veggies and pulses.

Lebanese cuisine is well up there with my favourites, being vegan, it’s even a little healthy, all that hummus, tahini, vivid pickles, fresh juices and normally wholemeal flatbread.

Beirut – no beaches, mainly little rock outcrops where people sun bath and chill. This is from the promenade known as ‘Corniche’. Here, you could be anywhere in the Med, as people come out to exercise and stroll with poodles around dawn and sunset.

Lebanon left a big impression more to come soon……The Perfect Falafel and more travel stories On The Road in Lebanon.

 

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Plus we’ve a new vegan cooking group over on Facebook that you might like, join here.  

Share recipes, chat food and meet other good vibe vegans!!

 

Categories: Healthy Eating, photography, plant-based, Travel, Vegan, veganism | Tags: , , , , , , | 9 Comments

Our Discovering Vegan Cooking Event in Newcastle – Big thanks and some pics!!

Jane and I at the Discovering Vegan Cooking Demonstration

Saturday was a blast!!  We had a great day in Newcastle at our Discovering Vegan Cooking event, it was a little bit of hard work and loads of laughs.  The group was just amazing, such a nice gathering of people, vegans and non-vegans, people who just loved good food and good livin!

This was our first event in the North East and we decided to really go for it!  Offering a full and varied menu with a variety of different techniques to be demo’d.  We had a slight hitch when the power went off for our hobs and blender, these things happen, but the group were very understanding and it came back on, avoiding the potential raw food lunch that looked on the cards at one stage!

Whole Roast Cauliflower with Za’atar & Tahini Yoghurt

 

Here’s what you may have missed.  The menu in full:

 

Strawberry Power Smoothie

Homemade Oat Milk

 

BBQ Jackfruit & Cosmic Slaw Sliders

 

Corba – Turkish Lentil Soup with Flatbread

 

Whole Roasted Cauith Za’atar, Pomegranate & Tahini Yoghurt

Roasted Mediterranean Vegetable & Basil Tart

Goan Squash & Black Eyed Bean Curry

 

Sticky & Sweet Indonesian Tempeh/ Tofu with Sambal

Tofu Bacon Bites

Wholegrain Herb Pilaff with Buckwheat, Millet & Quinoa

Kale, Avocado & Gomasio Salad

Roasted Balsamic Beetroots

Chargrilled Pineapple Chunks

Sprouted Mung Beans & Green Lentils

Simple Kimchi

 

Coconut Banofee Pie

Decadent Double Chocolate Cake with Berries

 

Cashew Cream Cheese & Smoky Cashew Cheese

BBQ Jackfruit & Cosmic Slaw Sliders

 

It was a bit of a feast!!  We wanted to really showcase what vegan cooking is all about, vibrant, colourful food packed with flavours.  There were a few carnivores in attendance who loved the food and went as far as saying “you really don’t need meat”.  Which is music to my ears.

The recipes were all designed to be easy to prepare. The group contained new vegans, Deepa from the ace blog Veggie Mum Up North was on day four of her vegan adventure (read a review here).  Other people in attendance have been vegan for years and I learned lots from all, especially where to buy tempeh locally, which is essential information.

 

We love doing these events, primarily because we get the chance to meet so many amazing new people.  Thanks to everyone at Brunswick and to Dad, for helping with the washing up and making the tea.

Here’s a review of the day by Louise from Vegan Festival UK

 

We were a little busy to take pics, so a big thanks to Mick, Neil (NE Veggie Socials), Deepa (Veggie Mum Up North blog) and Louise (Vegan Festival UK) for the taking these snaps.

 

Our new recipe booklet packed with tasty and healthy dishes

This is the first of our events in 2017, see our full calendar here.  They will range from appearances at food festivals, to cooking demonstrations and meals, pop up kitchens, vegan and yoga retreats.  We’re on the move in 2017, come and join us!!

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

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

Italian Vegan Summer Feast!  

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

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

EATING ITALIA (JUST THE PLANTS GRAZIE MILLE!)

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

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

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

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

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

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

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

Back to our humble little feast with an Italian flava.

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

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

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

Aubergine Antipasto

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

1 handful sun dried tomatoes (chopped)

——————–

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

Roast Squash & Wholegrain Pasta Salad

Roast Squash & Wholegrain Pasta Salad

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

Salt and pepper

——————

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

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

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

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

White Bean Puree (Vegan)

White Bean Puree

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

Garnish
Whole beans
Olive oil

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

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

 

Serve dishes with

 

Large bowl of mixed salad leaves

Bowl of Olives

Olive oil/ Balsamic

Vegan cheese, like cashew cream, vegan parmesan.

Fresh Foccacia/ Ciabatta/ Any nice bread really

Extra bowl of dried oregano and mild chilli flakes

A bottle of something nice

Sunshine + smiles

Rosemary Focaccia

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

 

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

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

 

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

 

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

5th May – 12th May 2018

 

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

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

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

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

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

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

 

Included


Airport pick-up and drop-off

Transport during the stay

7 nights at our villa right by the beach

Daily guided morning meditations

Daily yoga and pranayama classes with Complete Unity Yoga

Two specialised yoga and meditation workshops

Nourishing and deeply satisfying meals, freshly prepared by Lee Watson

Workshop on healthy diet

Bespoke recipe booklet

Cooking demonstrations

Cooking techniquies to bring home to keep the bliss growing

Trips to local treasures and gems

A unique afternoon yacht cruise

Three-Course Meal in Local Taverna

 

Find full pricing, bookings and retreat description HERE

 

Trips

 

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

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

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

 

Workshops Included

 

Stress-Proof Your Life With Yoga, Meditation and Mindfulness 

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

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

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

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

 

The Yoga

 

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

 

Yours in Yoga,

Malene – Complete Unity Yoga

 

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

 

Food

 

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

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

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

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

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

 

Accommodation

 

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

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

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

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

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

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

 

Retreat Pricing

 

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

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Local Area

 

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

 

 

Diving / Snorkelling

 

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

 

 

Find full pricing, bookings and retreat description HERE

 

 

 

Categories: Cooking Retreats, Events, Travel, Vegan, veganism | Tags: , , , , , , , , | 1 Comment

Global Vegan – Cooking Demo and Buffet Lunch, London

Global Vegan

Cooking Demonstration and Buffet Lunch

with Chef and Cookbook Author Lee Watson

Saturday 21st October ’17 Brixton, London

———

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

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

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

You’ll be shown how to make:

Plant-based cheese

Raw desserts

Simple curry

The best out of tofu and tempeh

Ultimate breakfast smoothies

Buddha/ Poke bowls

Wholegrain dishes

and much more…

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

Price – £40 per person

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

Click here to book

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

Event time – 11:00 – 14:30

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

Contact email – hellobeachhousekitchen@gmail.com

Join Lee’s vegan cooking & retreat group

Categories: Cooking demos, Events, healthy, plant-based, Vegan, veganism | Tags: , , , , , , | Leave a comment

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

Smoky Carrot and Red Pepper Pinchos

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

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

The Alma (Soul) Vegan Festival near Cartagena, Murcia

VIVA VEGANOS!!

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

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

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

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

Los Veganos!!

ME AND BEYONCE

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

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

Recipe Notes

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

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

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

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

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

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

The Bits – For 4 as a snack/ tapas

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

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

1 large onions (finely sliced)

2 handfuls spinach leaves (finely sliced)

Cooking oil

 

Marinade

4 tbs carrot cooking stock (or light vegetable stock)

3 tbs tamari or good soya sauce

1 clove garlic (sliced)

2 cm cube fresh ginger (sliced)

2 tbs red or white wine vinegar

2 teas liquid smoke

3 teas brown sugar

 

1 large avocado (de-stoned)

1/2 lemon (juice)

Large pinch salt

 

Dijon Mustard

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

Mini Spanish Notdogs plus trimmings

Do It

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

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

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

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

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

The full carrot style

Quick Roast Method

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

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

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

Isla Plana – the view from our local cafe in Spain

One of my favourite places in the world, Mojon Beach

Sunset on the Costa Calida, always a pleasure

Music to cook pinchos by……….

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

Summer Veg & Almond Cous Cous with Tahini Sauce

Summer Cous Cous with Tahini Sauce

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

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

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

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

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

 

Down on the beach, Dinas Dinlle, North Wales

Recipe Notes

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

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

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

Summer Veg & Almond Cous Cous with Tahini Sauce

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

1 tbs cumin seeds

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

1 handful dried apricots (chopped)

1 big handful almonds (roughly sliced)

1 handful parsley (chopped)

Cous cous (150g is good for 4)

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

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

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

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

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

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

Foodie Fact

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

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

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

 

 

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Pulled BBQ Jackfruit Burger, Yogyakarta, Indonesia

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

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

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

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

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

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

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

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

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

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

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

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

Mango & Ginger Lassi – Goodbye to Goa

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

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

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

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

Mango Man

Breakfast! Mankurad mangoes

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

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

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

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

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

GOAN CUISINE

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

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

Jane taking a closer look

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

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

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

Goodbye Goa!

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

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

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

Mango & Ginger Lassi

For 2 glasses

The Bits

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

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

75ml coconut milk or soya milk

1 big handful ice cubes or a splash of cold water

1/2 lime (juice)

1/2 inch fresh ginger (crushed)

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

Optional – large pinch ground cardamom

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

Mango and Ginger Lassi

Do It

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

Foodie Fact

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

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

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

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

Discovering Vegan Cooking Demo & Three Course Lunch – Newcastle

Discovering Vegan Cooking – Newcastle

Saturday 29th July 2017 10am – 2.30pm

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

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

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

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

Price £55 per person

Includes:

Three course lunch with mocktail

Full recipe and instruction booklet

Tea/ coffee on arrival

Smoothie andPlant-based milk demo and tasting

Cooking with tofu, tempeh and wholegrains

Making your own vegan cheeses

How to cook quick and easy soup, burger and curry

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

Making decadent desserts

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

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

Bookings and enquiries click here

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

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

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

 

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

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

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

Full details are below.

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

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

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

See you in beautiful North Wales soon.

Lee & Jane:)

———–

ONE WORLD VEGAN: 4 DAY HEALTHY COOKING RETREAT

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

A Trigonos Course

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

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

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

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

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

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

Prices from £380 to £550

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

 

HOME COOKED HAPPINESS: 4 DAY SIMPLE VEGAN COOKING

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

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

Prices from £320 to £490

To book your place contact Trigonos on 01286 882 388

 

 

Categories: Cooking Retreats, Healthy Eating, Vegan, veganism, Wales | Tags: , , , , , , , , | 4 Comments

Lazy Lizard Lunch – Bangkok

In the lazy lizard hut

In the lazy lizard hut

We are up to our necks in research (aka eating) at the minute in sunny, steamy Bangkok. It’s rainy season which means terrific storms and lightning, thunder, the Gods doing battle (I have just been to Greece you understand). The roads become rivers and there is not much more to do than sit and watch as the storms sparkle and rage.

Jane and I are doing our best to eat everything, cook everything and generally have the finest of foodie times. Bangkok is a city, Thailand is a country, where people with curious taste buds can eat like ravenous royalty on a daily basis (and the people adore their royal family over here). Inspiration flows freely and notebooks are choc full of new ideas and recipes. Travelling does that.

In Bangkok, Jane and I feel at home after many visits in the past. We have done zero touristy things and have just lived in local areas, catching up. We haven’t seen each other for more than three months!! Lots of photos to look at and experiences to share.

The first place was a typical Thai wooden house above a vibrant tropical inner city swamp (massive mosquitos, geckos and some curious street dogs and fan-tailed birds). The second, Pimm’s place, a lovely flat above a quiet residential street with a beautiful open plan kitchen. Noodles ahoy! The third is here, 18 floors above North East Bangkok. We’ve panoramic views of the buzzing city-scape and many times are blessed with eye level lightning shows.

Peaceful sunset from out 18th floor nest above the buzz of Bangkok

Peaceful sunset from out 18th floor nest above the buzz of Bangkok

We’ve lucked out here, with access to a salt water swimming pool, jacuzzi and all the other fine and dandy trimmings. We normally travel gritty and grimy, so this is a vip style surprise. How the other half move and shake. We have both been buzzing around travelling; sleeping on couches or floors, in hammocks and beside drunken Japanese nihilists. Which is a story for another blog altogether. (For more on Jane’s recent USA adventures, see the epic Magical Menstrual Tour here) Our little nest in the sky has been the perfect place to chill for a time in one space. Resting up for what is to come.  We have some awesome travel plans on the horizon.

Markets - one of my favourite places to wander

Markets – one of my favourite places to wander

Every place has had a little kitchen of some description and its been incredible to play with the local ingredients, relishing so many new influences.  I love the challenges of only having a wonky hob, or a sparking, intermittent heat source, or in some cases, just a microwave (admittedly my least favourite way to bring the heat). It’s amazing what you can do with a spoon and a bowl when you put your mind to it!? These restrictions push me into a different corner of cooking, a new approach where things can be learned and simplified.

Some of the finest food in the world is served in huts and stalls. Fact.

Some of the finest food in the world is served in huts and stalls. Fact.

THE GIANT LIZARD LUNCH
What about the lizards!? They were huge beasts. Beautiful in their way and menacing in many others. Giant monitor lizards that inhabited a little lake beneath a restaurant (battered hut on stilts) that we ate in the other day. It was adjacent to a main Bangkok highway but seemed like the jungle was fighting back, so much rampant nature in one urban locale.

There were many generations of the lizard family cruising around the pond, popping up from the depths like scaly submarines. We traced their bubbles, between mouthfuls of delicious Thai curry, as they patrolled and no doubt nibbled on the plentiful fish that leapt up on occasion. At first, when I saw one cruising our way, I thought “croc!” The locals looked less than impressed at my enthusiasm, from this I sensed little danger and calmed down a bit.

This must have been Daddy. Around two metres long with an unnerving twinkle in his eye.

This must have been Daddy. Around two metres long with an unnerving twinkle in his eye.

The restaurant owner feed them tit bits off a large forked stick. Feeding time with the dinosaurs! Local people find them to be bad luck and if they enter a home, it is seen to be a slight on the family name. That would be the least of my worries if one of these scaly behemoths wandered into my kitchen! Apparently, if you are attacked (which is very, very unlikely) by a giant monitor lizard the best advice is to RUN! Which is refreshingly honest. It’s normally something like ‘play dead’ or become submissive which always seems impractical.

We ate well, very fresh veggies. Morning glory (potentially snatched from the pond earlier) is a real treat, something that I rarely see on menu’s outside of SE Asia. Green tender stems given some serious hot pan treatment and then some tangy sauce other. We call it River Spinach on our island land (UK).  The main dishes are all not much more than £1 each.

Mama takes a closer look

Mama takes a closer look

Thai food does not hang around, you order, a minute later dishes appear.  This is preceded by some furious sounding gas hob (think jet engine sparking into action) and plenty of samurai chopping and wok clanging. Bosh! All beautifully presented and perfectly cooked. Crisp veggies always, none of that horrific floppy, overcooked-ness.  Loads of lime leaves, fiery chillies, creamy coconut, lemongrass, galangal, green peppercorns, so many interesting vegetables…….the fragrant beauty of Thai food in full effect!  We are here to explore!!

More Thai vegan adventures to follow….

We are sharing loads more on Facebook and Twitter if you’d like to join us;)

Categories: Healthy Eating, Travel, Vegan, veganism | Tags: , , , , , , , | 9 Comments

Peace & Parsnips out now in the U.S.A!

It’s a great day for the BHK, our cookbook is out in the U.S.A!! Jane and I are very proud and super excited by it all. Jane is actually over in Santa Cruz, California now and will be buying a copy today. I’m expecting a picture very soon.  I can tell you that she is loving all the amazing vegan food in California, burgers bigger than your head washed down with vegan milkshakes!!  Wow!

Below are some links all about the book, there are over 200 plant-based recipes packed with flavours and colours. The book was a labour of love and its amazing to see it available now in the U.S.  I hope you love it guys!!!

Peace and Parsnips comes out soon in the USA:)

Peace and Parsnips out now in the USA!!!!!:)

Peace & Parsnips recipes, reviews, plus more.

Here’s a sneak peek of some of the recipes:

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Braised Cauliflower Tabouleh

Lazy Lahmacun - One of our Turkish favourites.

Lazy Lahmacun – One of our Turkish favourites

Oven Baked Squash Gnocchi with Sun-dried Tomato, Fennel and Spinach Pesto

Oven Baked Squash Gnocchi with Sun-dried Tomato, Fennel and Spinach Pesto

Aviyal - Keralan Coconut Curry

Aviyal – Keralan Coconut Curry

Fragrant Wild Rice, Curly Kale and Pistachio Salad - Recipe from Peace & Parsnips

Fragrant Wild Rice, Curly Kale and Pistachio Salad

Blueberry and Macadamia Cheesecake

Blueberry and Macadamia Cheesecake

I’m celebrating tonight with a very Stateside meal…….a sushi feast!!  I’m using the local avocadoes, smoked tofu, plenty of oyster mushrooms, roasted peppers…..yum! There may even be a glass of something fizzy!

Categories: cookbook, healthy, Peace and Parsnips, Vegan, veganism | Tags: , , , , , , | 4 Comments

Peace & Parsnips coming to the USA soon!!! Adventurous Vegan Cooking For Everyone – Reviews + release date

Peace and Parsnips comes out soon in the USA:)

Peace & Parsnips to be published soon in the USA:)

Not long now!!:)

It’s been over a year since Peace & Parsnips was released in the UK and now its off for an adventure over in the USA!  How cool!!

It will be published on 31st May and I’ve just had a peek at an advanced copy of the U.S. edition and its looking totally awesome!  I had to share.  It’s still bursting with over 200 plant based recipes packed with vitality and flavours.  More about the US version here.

Loads of super tasty, healthy, wholefood, vegan recipes for everyone!!

Loads of super tasty, healthy, wholefood, vegan recipes for everyone!!

So far the cookbook has been really well recieved, with a load of great reviews and comments:

“Plant-based recipes from a fun-loving, world-wandering chef you’ll want to follow everywhere!”

“Now, Peace & Parsnips captures 200 of Lee’s extraordinarily creative recipes, all “rooted” in his love of life and his many travels—from the streets of Mexico and the food bazaars of Turkey to the French countryside, the shores of Spain, the spice markets of India and beyond! Twelve chapters burst with gorgeous photos (200 in all!), tempting us with Lee’s mouthwatering recipes—all meat-free, dairy-free and egg-free, and many gluten-free—that are brimming with goodness. Get set to savor:

Breakfast: Plantain Breakfast Burrito with Pico de Gallo
Smoothies, Juices & Hot Drinks: Healthy Hot Chocolate
Soups: Zen Noodle Broth
Salads: Fennel, Walnut & Celeriac Salad with Caesar-ish Dressing
Sides: Turkish-Style Spinach with Creamy Tofu Ricotta
Nibbles, Dips & Small Plates: Shiitake Tempura with Wasabi Mayo
Big Plates: Parsnip & Walnut Rumbledethumps with Baked Beans
Curries: Roasted Almond & Kohlrabi Koftas with Tomato & Ginger Masala
Burgers & More: Portobello Pecan Burgers with Roasted Pumpkin Wedges
Baked & Stuffed: Mexican “Pastor” Pie
Sweet Treats: Raw Blueberry & Macadamia Cheesecake; Dark Chocolate & Beet Brownies

“[Watson] sets out to prove that tasty vegan food isn’t an oxymoron.”—Publishers Weekly

“Filled with 200 vibrant, appealing plant-based recipes.”—VegNews magazine

“As a long-time collector of vegan cookbooks, I’m always looking for the next great vegan chef: one who thinks outside the box and uses ingredients in new and interesting ways. Chef Lee Watson is the next great vegan chef for me, and Peace & Parsnips is a sensational addition to my collection.”
—Del Sroufe, author of the New York Times-bestselling Forks Over Knives—The Cookbook

“With vibrant imagery and abundant creativity, Lee takes us on a rich adventure that proves that clean, vegan eating is anything but boring. Peace & Parsnips is a true celebration of plant-based possibilities, and the ‘life’ these foods bring to our lives.”
—Heather Crosby, author of YumUniverse: Infinite Possibilities for a Gluten-Free, Plant-Powerful Lifestyle and founder of YumUniverse.com

“Bravo to Chef Lee Watson who has us covered in this mouthwatering cookbook! Everything you need to satisfy your cravings is right here starting with breakfast and smoothies, to dips, soups, curries, burgers, and desserts. An excellent vegan pantry section is included to help guide beginners who are just starting to cook vegan.”
—Chloe Coscarelli, author of Chloe’s Kitchen, Chloe’s Vegan Desserts, and Chloe’s Vegan Italian Kitchen

Passionate about vegan food without being preachy, Lee Watson brings a singular sensibility to the vegan cookbook shelf. He has worked in restaurants for more than 20 years, has cooked on TV as one half of the presenting team on Fox’s Meat v Veg and helped open a restaurant on the beach in Murcia, Spain. Besides growing his own organic fruit and vegetables, Lee writes poetry and plays guitar, practices yoga, hikes and runs in the mountains, swims in the sea, surfs and enjoys nature. He lives “the good life” with his partner, Jane, in western Wales, where he works as a vegan chef at an idyllic retreat center in Snowdonia.

2016-04-26 17.10.56_1

Loving the US edition;)

It’s now ‘Adventurous Vegan Cooking……Inspired by Love and Travel’ which is brilliant and I think sums things up perfectly.

As an appetizer, I’ll be sharing recipes from the book here in the lead up to publication, so stay tuned.

The last year has been so amazing and I can’t wait to see the reaction of the U.S. to ‘Peace & Parsnips’!!

Categories: cookbook, healthy, Healthy Eating, Peace and Parsnips, Travel, Vegan, veganism | Tags: , , , , , , , | 1 Comment

Feeding the future – My recent article in the Barefoot Vegan Magazine

The new Barefoot Vegan packed full of inspiration and joy

The new Barefoot Vegan full of inspirational articles and reasons to be cheerful

Many of you may know that I’m a regular contributor to the Barefoot Vegan Magazine.  Its a place where a positive and vibrant vegan message can be found.  Something so peaceful, healthy, natural and inspiring for all!  Vegans and non-vegans are bound to find articles of interest and this edition focuses on kids and young people.

Subscribe to the Barefoot Vegan here.

My recent article - subscribe now and read it in full

My recent article – subscribe now and read it in full

I think it is so rare to find a publication that is based purely on love and positivity.  The focus in the Barefoot Vegan is creating a better world for all, a powerful message that is deeply effecting and in the magazine you get all the good news!

There are so many people out there pulling in the right direction, making efforts and putting energy into creating a more peaceful, accepting and harmonious global society.  The Barefoot Vegan is like an antidote to what we see on the news or read via the media in general.  Its empowering and full of hope, without which, positive change is hard to muster on any level.  We’re off to the Americas for a while very soon, but hopefully I’ll be able to write an article or two on the road.

There are so many reasons to feel proud of each other and the efforts we make, no matter how small, to reverse the trend of a depressive world view and destructive approaches to living.  Going vegan is massive step in so many wonderful ways and has profound effects.  It’s much, much more than simply changing our diet.

The Barefoot Vegan is like a sanctuary where optimism, compassion and peace are virtues to be celebrated and are ultimately realistic and hugely transforming.

Peace and Happiness, lee

'Feeding the future!' - a vegan diet is wonderfully nutritious for children and all ages

‘Feeding the future!’ – a vegan diet is wonderfully nutritious for children and all ages

 

Categories: barefoot vegan, Environmentalism, Healing foods, healthy, Healthy Eating, Inspiration, magazine, Sustainability, Vegan, veganism | Tags: , , , | Leave a comment

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