Wales

Italian Herb and Sun Dried Tomato Dumplings

 

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

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

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

Italian Herb and Sun Dried Tomato Dumplings – Just add pasta

MIX IT UP

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

The autumnal beach – spectacular Snowdonia!

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

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

A NEW COOKBOOK!

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

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

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

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

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

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

 

Recipe Notes

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

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

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

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

 

 

Italian Herb and Sun Dried Tomato Dumplings

 

The Bits – For 16 dumplings 

2 medium onions (sliced)

3 cloves garlic (chopped)

2 tins chickpeas (drained)

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

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

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

1 1/2 teas salt

A few twists of black pepper

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

Cooking oil

 

To serve

Fresh basil leaves

 

Do It

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

 

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

 

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

 

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

 

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

 

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

 

Foodie Fact

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

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

Apple Crumble Cookies – Gluten-free, Vegan

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

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

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

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

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

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

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

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

The North Wales coastline is stunning in Autumn, awesome sunsets

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

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

Chop those apples nice and small

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

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

 

Recipe Notes

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

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

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

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

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

 

Apple Crumble Cookies – Gluten-free, Vegan

 

The Bits – For 10-11 small cookies

Dry

125g oats (or gluten-free oats)

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

1 ½ tsp baking powder

1 ½ tsp ground cinnamon

⅛ teas salt

 

Wet

100ml cold pressed rapeseed oil

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

1 teas vanilla extract

125g golden caster sugar

 

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

 

Do It

Preheat a fan oven to 180oC.

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

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

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

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

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

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

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

Foodie Fact

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

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

 

 

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

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

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

 

 

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

The art of scrumping and the great British apple

Scrumping – a great way to make the most of our autumn abundance

Yes!  It’s that time of year.  Apples are falling from trees and we’re loving them.  But I find something very sad about piles of crushed and fermenting apples scattered around pavements and fields, left in piles to rot around trees.  What a waste.  I’ve been travelling quite a bit around the UK recently and seen many great apple trees, laden with fruits, fit and ready for a good scrumping!

There are over 2500 varities of apples growing in the UK, so I’m not talking about the handful of varieties we can pick up in the supermarkets, I’m talking about the real deal, heritage, local apples.  The ones which flourish in certain areas because of the specific climate, regional apples, that’s what gets me excited.  Most of these are growing wild and many may be falling right now, grab a bucket and get out there!

A neighbour kindly donated this bucket load to the BHK

When I travel, I love nibbling global dishes, exotic fruits and the like.  But there is one thing I miss, sensational UK apples!!  Best in the world.  No question.  (Although, they’re pretty good in France too.)

 

Wild Fruits, Great Names 

Most of the apples you’ll pick up in the supermarkets are pale imitations of a proper apple.  Something local, and in my opinion, the more bumps, the uglier the apple is, the better it tastes!  We have such a rich history of apple cultivation, which is still there, if we shop local and take advantage of the natural abundance at  this time of year.  Many of the best apples I find come from neighbours gardens (please don’t tell them;)

Jane’s Mum sent across a fascinating little article that prompted this post, I find the names of heritage apples so inspiring. They just sound fun! Here’s a selection, just a wee taster (by region).  Do you know some of these?:

 

Scotland – Coul Blush, Bloody Ploughman, Scotch Dumpling, Tower of Glanis, Dog’s Snout 

 

North England – Golden Spice, Cockpit, Carlise Codlin, Rilston Pippin, Lord Hindlip

 

South England – Newton Wonder, D’Arcy Spice, Crawley Beauty, Fearn’s Pippin, Pitmaston Pineapple, Oaken Pin, Tom Pitt, Cornish Gilliflower

 

Wales – Bardsey Island, Pig’s Snout, Cissy, Ten Commandments, Saint Cecilia, Croen Mochya

 

Ireland also has some great varities and names going on:

 

Ireland – Greasy Pippin, Lady’s Finger of Offaly, Kilkenny Pearmain, Irish Peach, Ross Nonpareil, Scarlet Crofton, Ecklinville Seedling   

 

Maybe you have some of these growing in your garden?  Or a local park?  I love these names, many are poetic, rustic, some amusing, but they all speak to me of a different time of food production.  When it wasn’t just about business and high yields.  I think it’s paramount to protect the heritage and diversity of locally grown food, in the UK and around the world.  Most of the varities are just about hanging in there (no pun intended), mainly growing wild or in gardens, but we can always ask for them in our local shops and supermarkets.  If we can get together, in enough numbers, and demand real, local, British apples, maybe we can see apples like the ‘Dog’s Snout’ back on the shop shelves where they belong.  These names really brighten up my day.

 

The Legend of the Bardsey Apple

There is a great story here in North Wales about a local fellow, Ian Sturrock, who discovered a single apple tree on a remote island off the Llyn Peninsula.  Bardsey Island.  When it was tested, it was the last of it’s kind in the world.  This variety has now been saved and it’s grown around the world, from Japan to the USA.  We have one in our garden.  Lovely golden, sweet apples.  There is also a variety of Snowdon Pear which is very rare, tastes like sweet fennel and has a light pink colour inside.  You just don’t get such variety and range of flavours in the most shops.  We are missing out big time!  This is one of our greatest British foodies assets.  Our amazing fruits.

 

Here’s our article from a few years ago all about our love for the Bardsey Apple.

 

The Art of Scrumping 

Scrumping!  It’s a doorway to the best of British apples and fruits.  Go find some nice looking trees, grab a bucket and go and fill your boots/ bucket.  I know people who only scrump at night, but we’re day light scrumpers.  Unabashed.  It’s loads of fun and leads to a bounty of fresh and delicious local apples.   A few basic guidelines for new scrumpers:

 

Just make sure that you’re picking edible apples.

Don’t climb and fall out of trees.

Don’t blatantly nick your neighbours apples, this can lead to bad vibes and unneighbourly jams.

If councils or land owners have put up signs saying ‘DO NOT PICK THESE APPLES’, best to leave them dangling.

 

Local apples, ready for cookies/ crumble

Scrump Away!

Picking fruit gets me in touch with nature again, you plug straight back into the natural world, it’s relaxing and a great excuse to get out in the fresh air.  One friend told me that the art of scrumping is to not get caught.  I think there has to be a slightly more moral approach than that.  Plus, scrumping is not illegal anyway, there’s nothing to feel guilty about if we’re following a few, common sense guide lines.

You don’t need to live halfway up a mountain like us to scrump well, urban scrumping is on the rise.  Inner city fruit foraging.  It may take a little research at first, trying to understand what apples are best for eating, which are best for cooking etc.  But once you’ve identified a local tree, that’s it.  Every year you can pick a crop of delicious local apples.

The benefits of scrumping are free food!  Plus, no packaging or plastic and the only food miles are the steps you take.  I just don’t understand why we don’t plant more fruit trees.  Local councils, lets get more orchards going, even if they’re beside motorways or near pavements etc.  We can organise groups of fruit pickers and jam makers, free neighborhood jams and chutneys all year!  Some local councils have done this in the past, after complaints from residents about being hit by falling fruit and apples impeding their driving.  They provided fruit pickers and yes, gave the chutney away for free!  This seems like a wonderful idea.  We know people who pick your apples for you if you’re too busy/ can’t be bothered and make them into a cider and sell it.  Their business is based on free or donated apples.

 

Apple Recipes

What to do with your new found apple bounty?  Chutneys, apple sauce, soups, add to stews and casseroles, make into jam….the list is almost endless.  Here are a few of our recipes to get your going :

 

Simple Apple and Oat Crumble

Jane’s Apple and Plum Chutney 

Apple and Beetroot Sauerkraut

Apple Mint Herbal Vinegar

 

We’ve even written a step by step post about How to plant your perfect apple tree.  We’ve got all the apple bases covered.

One of the best ways of using up LOTS of apples is to make your own cider.  You do need loads.  You will also need a cider press for this, but again, there will no doubt be someone in your local community who has one you can borrow or use.  Especially if you offer them a small cut of your cider.

Of course, we’re not just looking for apples when we’re in scrumping mode; sloe berries, rosehips, blackberries, damsons, mushrooms, bilberries (see our Bilberry and Spelt Scone recipe), pears, there is a bounty of fresh fruit growing on trees and bushes all around the UK.  We just need to get out there and have a look.

If you are really not fancying scrumping, you can still access local fruits.  Check out freecycle, there may well be someone in your area looking to offload some apples or other fruits.

 

If you do scrump, remember that it is illegal to profit from the fruit you harvest from common or council land.  On private land, you’ll need a ‘scrump pass’.   If you are not a comfortable single scrumper, it can make for a great family activity or form a small local group.  Scrumpers unite!  Some people feel scrumping is a bit cheeky, but that’s the fun bit!

If you’re a serial scrumper of have some scrumping tales or advice, please let us know in the comments below. 

National apple day in the UK is 21st October ’18.  Let’s celebrate local apples, fruits and produce!  Autumn is the perfect time of year to cook and shop local.

 

Look out from my next post if you’re an apple lover, we’ve got an Apple Crumble Cookies (Gluten-free) recipe coming your way very soon.

 


 

Come and join us in North Wales this month for our:

 

Abundant Autumn: Yoga and Vegan Cookery Day Retreat, 20th October ’18 

We’re teaming up with the wonderful Claire Mace from Inspiratrix Yoga for a relaxing and rejuventing day of yoga, a cooking workshop, nourishing smoothies, cakes, plus I’ll be preparing a plant-based Autumn feast using local organic ingredients.

 

You can book now right HERE.  We have a few places still available.    

 

Categories: Autumn, Foraging, Healthy Eating, Healthy Living, Local food, Organic, photography, plant-based, Recipes, Sustainability, Wales | Tags: , | 7 Comments

Mushroom and Squash Rogan Josh – Traditional Kashmiri Curry

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

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

The Real Deal 

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

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

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

 

Roast your own!  Spices

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

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

 

Garam Masala – Hot Spice!

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

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

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

 

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

 

UK Curries

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

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

 

We’re going to Kashmir……

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

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

The well used BHK Dhaba

 

Recipe Notes

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

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

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

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

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

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

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

 

 

Mushroom and Squash Rogan Josh

 

The Bits – For 4-6

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

1 tin chickpeas (drained)

200g or 3 big handfuls mushrooms (chopped)

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

5 tbs plain soya yoghurt/ coconut cream

 

Garam Masala – Spice Mix

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

½ stick cinnamon

2/3 teas cloves

1 teas black peppercorns

2 tbs cumin seeds

2 tbs coriander seeds

1 teas fennel seeds

3 bay leaves

1-2 dried red Kashmiri chilli

1 teas turmeric

1 ½ teas smoked paprika

 

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

 

Curry Paste

1 roasted red pepper (seeded, chopped into chunks)

3 garlic cloves

2-4 dried kashmiri chilli

1 inch fresh ginger (chopped)

3 tbs tomato puree

1 teas salt

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

 

3-4 tbs Spice Mix

 

Garnish
Fresh coriander and sliced chillies

 

Do It

Preheat a fan oven to 200oC.

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

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

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

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

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

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

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

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

 

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

 

Foodie Fact

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

 

 

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

 

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

 

 

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

Bilberry and Spelt Scones

Bilberry and Spelt Scones – Vegan

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

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

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

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

 

Autumn = Scone time

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

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

 

Spelt – A Love Affair

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

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

Bilberry and Spelt Scones – so simple to make

Bilberries – A taste explosion!

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

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

 

What to serve vegan scones with?

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

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

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

 

Recipe Notes

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

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

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

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

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

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

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

Bilberry and Spelt Scones

The Bits – For 8 slices of scones

Dry 

250g spelt flour

2 teas baking powder

60g light brown sugar

1/2 teaspoon salt

 

Wet

80g rapeseed oil (cold pressed)

60ml (4 tbs) plant milk

 

1 big handful (75g) bilberries or blueberries

 

For brushing

A dash of plant milk and rapeseed oil

 

Do It

Preheat a fan oven to 180oC.

 

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

 

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

 

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

 

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

 

Foodie Fact

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

 

Categories: Autumn, Baking, Cakes, healthy, Nutrition, plant-based, Recipes, Vegan, veganism, Wales | Tags: , , | 3 Comments

Dinner at the Farm – Photos of our Kashmiri Feast on Tyddyn Teg Organic Farm

The well-travelled BHK dhaba

A few pics from last weekends Dinner at the Farm. The first of many we hope, we had a blast!!

Tyddyn Teg farm is a beautiful location and we cooked exclusively using their stunning organic produce.  What a treat!  A variety of summer squashes, a plethora of heritage tomatoes, many shades of kale, peppers, aubergines, really interesting Peruvian mint, sweet foot long cucumbers, plus a lot more…..we even offered homemade wine!  Food miles for the dinner ingredients were around 200 metres!!

Tyddyn Teg Organic Veg Farm

It was a pleasure to cook and work with the TT team, it is such a positive project, focused on maintaining and developing sustainable and ethical food production and ways of living.  An inspiring place to hang out for the day.   They have so many exciting plans for the future.

Jonjo was the master of bhaji’s

The sun came out in the afternoon and the bookings rolled in, benches and tables were made (by the onsite wood genuises) and numbers toppled well over 60.  This took some classic ‘creativity’ and ‘problem solving’ techniques in the kitchen that all cooks know about.  But being on an organic farm, if you need another squash, you just pop out and pick one!

“Simon, any chance of a bin bag full of three varieties of fresh picked kale.” 10 minutes later. “Is this enough!!” The beauty of cooking on a farm:)

Here’s what we made:

 

Dinner at the Farm – Menu

Kabocha & Uchuki Kuri Squash Rogan Josh

Kashmiri Masoor Daal Tadka

Jonjo’s Onion Bhajis

Haak Saag – Kashmiri Greens and Red Cabbage

Roasted Masala Potatoes and Onions

Brown Basmati Pulao with Toasted Cashews

Chopped Salad with Beefsteak Tomatoes, Cucumber and Chaat Masala

Organic Leaves and Flowers

Beetroot, Mint and Lemon Raita

Griddled Chillies and Lemon Pickle

Beautiful sunset at dinner time

Thanks to everyone who came out and supported a brilliant cause, all proceeds going to Bigger Stronger Bridges. aimed at supporting permaculture communities and networks in the Middle East and Kashmir.

Curry for 60. That’s a lot of toasting and grinding spices. The whole street smelled like Kashmir!!

“Help us join hands with like-minded folk across divides of geography and culture to create the world we want to live in!”  Alice, Tydyyn Teg

If you live or run a restaurant/ cafe in North Wales, Tyddyn Teg has a brilliant veg box scheme, a big one or a little one.  You just pop in and pick up the veg weekly.  You can also order wholesale.  Drop them an email – info@tyddynteg.com for more info.  Prices are very, very reasonable. 

Having an organic veg farm close by is a real blessing.  It’s the healthiest and most delicious way we could ever wish to eat!  Fresh, local, seasonal organic fruit and veg.  Yum!

Working together, anything is possible!!

We’ve a load of events coming soon in the UK and Spain, check out the event page here.  I’m also supposed to be writing another cookbook…….

Leeks…..coming soon

If you have a local organic veg farm or hero producer, please let us know below.  Inspiring local producers and growers are at the heart of a healthy food culture and community, it’s always nice to share the good news and positive vibes.

Here’s our next event, on Sunday, in North Wales. Food for the Soul: Yoga & Plant-based Cookery

 

Categories: Events, Healthy Eating, Local food, Organic, photography, plant-based, Sustainability, sustainable, Vegan, Wales, Welsh produce | Tags: , | 2 Comments

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

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

Saturday 20th October 2018 10-5pm

Location – Prichard Jones Institute, Newborough, LL61 6SY

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

 

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

 

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

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

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

Menu

Smoothie

Turmeric and Apple Lassi

 

Main Course

Beetroot Bourguignon with Herbs from Claire’s Garden

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

Vegan Mushroom Sausages
With Roasted Carrots with Fresh Herbs

Mashed Potatoes with Leek and Cheddar

Creamy Courgette Ribbons with Roasted Garlic

 

Dessert

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

 

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

The menu is gluten-free.

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

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

£79 regular

 

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

Use coupon code HARVEST

 

Places are limited – Bookings here

 

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Price includes:

 

· Nourishing morning smoothie

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

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

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

· Afternoon cake

· Herbal teas and coffees

· Bespoke recipe booklet – detailing the day’s recipes

 

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Part of our dessert will be these Apple Crumble Cookies

 

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

Dark Chocolate & Chilli Brownies – Vegan & Gluten-free

Chocolate & Chilli Brownies – Gluten-free and Vegan

An interesting twist on a classic chocolate brownie, made with black beans and given a lift with a little chilli and coffee kick!

Please don’t be put off by the whole bean thing, give them a go.  You would never be able to tell and these brownies have a lovely rich texture and all the benefits of black beans, meaning that they’re healthy and gluten-free.

They’re also pretty fuss-free creations, pop all the bits in your trusty blender, blitz, bake, enjoy!  Dessert sorted!!  I don’t know who originally started to make cakes with beans, but I hope you’re very proud of your genius.

Rich and very chocolaty, they’re a real favourite of ours at the minute.  We normally served them with our Dulce de Leche, it compliments the dark chocolate perfectly with its sweet caramel.  If the Dulce de Leche is warmed, even better, then, a nice bit of vanilla ice cream.  That’s some kind of perfection right there disguised as a gorgeous dessert!

Mexican Style Chocolate Brownies – Quick, healthy and very chocolaty

I feel these brownies have a hint of Mexico about them, with the cinnamon and chilli.  I just like a little chilli tickle, but I know some of you are chilli heads, so add as much as you fancy.  A friend recently tried these with chipotle chilli flakes and enjoyed them, a little smokiness that could be interesting, but I’m not convinced.  I’m going to try it soon, but smokiness in desserts seems like a taste bud twister to me.

There is a lot of cocoa/ cacao in these brownies, which gives them a lovely deep and rich chocolate flavour, with a nice bitterness.  We prefer dark chocolate, this is definitely one for the dark chocolate lovers and when served with dulce de leche, you’ve got the whole sweet and bitter chocolate combo going on, which is a sensation! (So good, I mentioned it twice;)

The best black beans yet! Straight from Mexico City.

Black beans are one of the most incredible plant based foods based nutrition wise, and they taste mighty fine too.  Some people call them ‘turtle beans’ because of their hard shells.

I talk about their nutrition properties below in the ‘Foodie Fact’ bit, but they trample all over beef for example in almost every conceivable nutritional way.  All we need are beans!   We use a load of black beans in the Beach House, you can see by the recipes at the bottom of the page.

Chocolate & Chilli Blender Brownies

What’s your favourite bean?  That’s a tough one I know.  I’m definitely going through a black bean phase, with occasional butter bean relapses and a week rarely goes by when I don’t fall for a kidney bean.  The world of beans are diverse and, in my eyes, there is no downside to beans.

I was once on BBC Radio Wales with Eleri Sion, how lucky am I!  One of the first questions about us vegans was if we fart all the time!!  Due to the bean thing.  I don’t really get windy with beans, but I think the presenter was a little sensitive to pulses.  I wasn’t expecting this question on national radio, it was a laugh and led to a chuckle of an interview.

Some of you will recognise these brownies, we’ve been making them at some of our recent events in Manchester and London.  Check out all of our upcoming events and retreats in Spain, Cornwall and Wales here.

Recipe Notes

These brownies are delicious without the chilli, if you’re not a big fan.  The nuts and chocolate are luxury touches really, again, without them, the brownies still rock!

I think pecans are my favourite nuts for these brownies, but really, most nuts would love this brownie.

Because they’re just made of beans, you can dare to slightly under bake these brownies.  Much better that than over baking them.

EAT ME

Dark Chocolate & Chilli Brownies – Vegan & Gluten-Free

 

The Bits – Makes 12 Brownies

235g or 1 tin black beans (rinsed and drained)

2 tbs ground flax (mixed with 5 tbs water)

3 tbs coconut oil or vegan spread

75g dark brown sugar

75g cocoa/ cacao powder

¼ teas sea salt

1 teas vanilla extract

2 teas instant coffee

1 teas cinnamon

1/6-1 teas chilli powder

1 teas baking powder

½ teas bicarb soda

35g dark chocolate (chopped into small chunks)

35g chopped pecans/ cashews/ peanuts 

 

Do It

Preheat fan oven to 180°C. Oil and line a small oven tray with baking parchment.

Mix your flax seeds with the water and leave for 5 minutes to thicken.  

Add all the ingredients to a food processor (except chocolate and peanuts), blitz for a minute. Scrape the sides of the blender down and repeat blending until a smoothish mix is formed.   

Now add the chocolate and nuts, pulsing a few times to combine. Pour/ scrape the batter into your lined tray and press down flat, around 2/3 inch thick.

Bake for 20-25 minutes or until the tops and edges are just crisping up. Test with a toothpick or skewer; the insides should be a little sticky still. That’s what brownies are all about!  Leave to cool in the tray and they will firm up. 

Serve topped with dulce de leche, vanilla ice cream and a sprinkle of nuts.  Or as they are with a nice cuppa or if you fancy, serve with some whipped coconut cream for a real treat.  

 

Foodie Fact

This is the low down and figures on the super charged hero that is the humble black bean.  They’re full of healthy surprises!

Black beans contain calcium, magnesium, potassium, copper and zinc and can help to maintain strong bones and lower blood pressure.  They are very high in fibre and protein, with much more protein and iron than beef, and they also contain selenium which is a quite rare in the plant world and very, very good for us.    Eat beans, be merry!!

 

 

Categories: Baking, Cakes, Desserts, gluten-free, healthy, Nutrition, photography, plant-based, Recipes, Superfoods, Vegan, Wales | Tags: | 4 Comments

What we did this weekend – Beach time!

Dinas Dinlle Beach, one of our favourites

It’s been beautifully freezing and sunny at the minute up here in Snowdonia, North Wales.  We’ve been loving this winter, so much sun and at the minute, loads of snow.  We’re snowed in in Snowdonia!

Jane, well wrapped up

Don’t let the weather put you off!  Get wrapped up and go for it!!

Buddha in the garden……

….Broccoli in the basket (purple sprouting, proper treat;)

Our mate Mr Robin, keeps us company when we have breakfast in the garden.

Remember to leave a little food out for the small birds at this time of year, especially with all this snow.  Naturally, it’s a hard time of year for us all, not much is growing, food is scarce and its been a long winter.

We are making do until Spring kicks in.   There may be potatoes, cabbages, some broccoli, onions, swede, turnip, kale growing locally, so we’re not complaining, plus the occasional Pineapple from the supermarket!

The Llyn Peninsula from Dinas Dinlle

Top Soya Latte – Yum – Providero, Llandudno

Sunset up near the Beach House overlooking Anglesey and the Menai Straits. Booootiful:)

This is one cheeky little chap

Freezing winds but look at that big old sun:) Dinas Dinlle, the local

The beautiful thing about Snowdonia, one of many, is the different environments, from giant craggy mountains, down to wide stretches of beaches and forests, white water rivers, waterfalls, marshlands, it’s paradise for people who love going outside and exploring.

Deep in the heart of Snowdonia;)

Great advice!:)

“Drink your tea slowly and reverently, as if it is the axis on which the world revolves – slowly, evenly, without rushing toward the future.”

Thich Nhat Hanh

We like to slow things down in the winter, not fight against the weather and the darkness, but try and enjoy it for what it is.  A chance to take it easy, keep warm, play, cook and sing the winter away.  Winter can be a great time to reflect and recharge.

 

Beam me up!

The first signs of spring are here, the snowdrops and there are rumours about bluebells.  I can’t wait for wild garlic, one of my favourite parts of spring, but this world is warming, there is a little spring in the air and we can’t wait for nature to wake up an bloom.

 

Join us in beautiful North Wales this March at our Food For The Soul – Plant-based Cooking and Yoga Day Retreat, 18th March ’18.

We also have two relaxing Beach House Kitchen cooking holidays, A Taste of Bliss in Spain and Vibrant Vegan Cornwall, in stunning locations.   

Categories: 'The Good Life', Healthy Eating, photography, Wales, Winter | Tags: , , , , , | Leave a comment

Hello Germany! Peace and Parsnips released in Germany tomorrow

Peace and Parsnips aka Food and Harmony (in Germany only) hits the shops tomorrow in Germany!!

HELLO GERMANY!! “Kreative vegane Küche”

Peace and Parsnips is out in German tomorrow. Under the title ‘Food and Harmony’, but it here.  Danke schön + Guten Appetit!

We’re made up and so grateful about this news. Jane speaks a bit of German, but me, not a word. It’s incredible to see Peace & Parsnips in a new language, one that I can’t even read!!

We’re a bit excited over here in Wales!

If you’re in Germany, let us know if you see ‘Food & Harmony’ or even get yourself a copy. 

If you’re in the UK and have our cookbook, feel free to help us spread the word of tasty, healthy, happy vegan food by leaving feedback or reviews online i.e. on Amazon (the biggest of course), Waterstones, Good Reads etcetc. It’s massive!!:)

Happy cooking to you all, Lee and Jane:)

PS – I’d love to write another cookbook one day, I’ve a load of new recipes to share, maybe soon;)

 

Categories: cookbook, healthy, Peace and Parsnips, photography, plant-based, Vegan, veganism, Wales | Tags: , , , , , | 3 Comments

Zen Bowl – Teriyaki Sweet Potatoes with Wasabi Mayo

Zen Bowl – Teriyaki Sweet Potatoes with Wasabi Mayo

A super healthy bowl with many of my favourite things all given a Japanese twist.  I was thinking about winter warmers and just didn’t fancy another stew or soup.  I felt like bright colours, crunch, some big textures and flavours.  This is an exciting way to eat!

When it snows like this, these pictures were taken in the snow, my mind regularly thinks of Japan.  I love the images of rural Japan in winter, especially when it’s covered with snow.  It’s magical!  Snow seems to do that, brings a sprinkle of something special to landscapes, Snowdonia is stunning today, the mountains have a whole new feel, even more majestic.

Caramelised sweet potatoes, green leaves with a zesty dressing, fresh crunchy veg and a creamy wasabi mayo.  This is a warming bowl of goodness, bound to satisfy everyone.  This is a gathering of the things I think we need in the depths of winter.

NEW TWIST ON COMFORT FOOD

I do love all the classic comfort food thing, I’ve just posted three soup recipes in a row, but lets re-vamp the concept of comfort food a little.  Add some bright colours and new flavours.  Broccoli and pak choi, radish, turnip and carrots, may all be growing at this time of year.  Polytunnels are genius!!  They should be easy to get hold of anyway.  I am on a one man mission to get Britain eating turnips/ swedes again, but thats for another post.

Sweet potato is a treat (and maybe a little more glamorous to most) that I crack out when I feel like something a bit different, the way it takes on the flavours of the teriyaki sauce is something special.  A great pairing right there.  It is also packed with beta carotene which is very much welcomed at this time of year.

A winter sunshine bowl!  But good anytime of year too.  This is how we like to do things in the BHK for sure.  Delicious food that happens to be healthy, thats a serious sweet spot right there!!

Zen Bowl

GET CREATIVE!

Improvise with the veg, the main highlights for me are the sweet potatoes, along with the wasabi mayo and the zesty dressing.  Quinoa can be substituted for millet, cous cous, freekeh etc.  The broccoli here is a bit special, purple sprouting, any blanched greens would be awesome green beans, mangetout etc, pak choi is easily subbed with chard, bok choi, kale and spring greens.

I hope to visit Japan soon, I doubt I’ll eat anything like this, but the flavours of miso and wasabi are two of my all-time, hall of fame, foodie favourites.

Teriyaki sauce is something I’ve loved since I was a kid.  I spent some years in the Philippines as a child and had Japanese friends.  I remember going over to their houses for dinner and being blown away by how different things were.  It was crash course in chopsticks and new flavours.  I loved them from the start and could see the huge difference in the way that Japanese people approach, cooked and ate food.  One of my favoruites dishes was teriyaki kebabs cooked on mini BBQ’s.   Teriyaki is basically a sweet soya sauce, normally including mirin and Teriyaki dishes are normally grilled.

If you’d like to make your own Teriyaki Sauce, there is a recipe in Peace & Parsnips.

Teriyaki sweet potatoes – a twist on comfort food

WHY ZEN?

I normally steer clear-ish of calling dishes Buddha bowls etc, although I imagine he would not have minded.  Today is so peaceful though and the garden has taken on a zen quality, it seems deeply still, perfectly silent.  It was the perfect backdrop to this lunch, appreciating being out in the icy cold, with the mountains.  Feeling lucky to live in this beautiful area, but as we’re in Zen mode, there is no such thing as luck.

This Moment Is Full of Wonders: The Zen Calligraphy of Thich Nhat Hanh

Maybe you’d like to try this dish out and cook it in a more mindful way?  Take it easy and enjoy.  It worked for me!  As we know, food is much more than just the eating, we can get some joy, find some peace, in every part of the process.  Jane likes washing up because it keeps her hands warm (it gets a bit chilly in our house!)  There is a way to find enjoyment in any situation, or at the very least, to find a way to do things well, with awareness.  Making a dish called a ‘Zen Bowl’ must be a good place to practice this, with the added benefit of a delicious, nourishing meal at the end.

Zen Bowl – A bowl of winter goodness

Recipe Notes

To make this gluten-free, just check your Teriyaki Sauce or make your own.  Its really easy.

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Zen Bowl – Teriyaki Sweet Potato with Wasabi Mayo

The Bits – For 2

1 large sweet potatoes (peeled and chopped into wedges)

1-2 tbs teriyaki sauce

1 big handful radishes (cut in half)

1 big handful broccoli florets (blanched)

 

1 turnip (sliced finely)

1/2 medium carrot (finely sliced)

1/2 red pepper (finely sliced)

 

1 small bok choi (washed, leaves picked separately)

1/2 avocado (sliced)

2 tbs toasted sesame seeds

1 cup cooked quinoa

 

Miso & Lime Dressing

1 tbs lime juice

1 teas light brown miso

1 teas fresh ginger (finely diced)

 

Wasabi Mayo

3 tbs vegan mayo

1 teas wasabi

1 teas lime (juice)

 

Do It

Preheat a fan oven to 200oC, line a baking tray with parchment.  Toss the sweet potato and radish in a little oil and salt, cook in the oven for 20 minutes.  The radish should now be nicely cooked.  Turn the sweet potatoes, carefully, and drizzle over the teriyaki sauce, making sure the potatoes are well covered.  Bake for another 10 minutes.  If they are nicely caramelised, take them out.  If not, drizzle over more teryiyaki sauce and bake for 5 minutes more.  If you repeat this process, you are guarenteed very caramelised, delicious, Teriyaki potatoes.

While the potatoes are baking, cook your quinoa, follow the packet instructions.  Boil a kettle and place your brocolli in a bowl.  Pour over the boiling water and leave them for a minute, drain and refresh with cold water.  This makes them nice and green.  Mix your wasabi mayo ingredients together (see here for our homemade vegan mayo recipe).  Mix together the dressing bits and toss the pak choi leaves in it, until they are well coated.

Toast your sesame seeds in a small frying pan over medium heat or on a baking tray in the oven.  It will normally take between 5-10 minutes,  until the sesame seeds turn a darker brown and you get that lovely toasty smell.  Scatter them over your sweet potatoes.

While the ingredients are still warm, arrange everything in a shallow bowl, including the finely sliced vegetables and avocado.  Serve the wasabi mayo on the side, I firmly recommend, the first thing you do, is to dip a sweet potato in the mayo and enjoy!

Foodie Fact

Wasabi is a close relative of horseradish and cabbage, commonly known as ‘Japanese Horseradish’.  It’s loaded with anti-oxidants, helping the body detox and boosting the immune system.  It has also been shown to have anti-inflammatory properties and is good for the heart.   If you’re looking for the true wasabi experience, you may need to spend a little more money, cheaper, imitation wasabi can be made using horseradish and mustard.  Wasabi is hard to grow, meaning that it is sought after.

This Moment Is Full of Wonders: The Zen Calligraphy of Thich Nhat Hanh

If you’re interested in vibrant vegan cooking and learning more about yoga, meditation and a healthy, more peaceful lifestyle, why not join us in two beautiful locations for one of our BHK retreats in ’18:

A Taste of Bliss – Yoga and Vegan Cooking Holiday, 5th-12th May ’18 – Murcia, Spain

Vibrant Vegan Cornwall! – Healthy Vegan Cooking and Yoga Holiday, 13th – 16th July ’18 – Lands End, Cornwall

 

Cook vegan, get healthy, be happy!

Categories: Cooking Retreats, gluten-free, healthy, Healthy Eating, Nutrition, photography, plant-based, Recipes, Salads, Vegan, Wales | Tags: , , | 7 Comments

Creamy Parsnip & Coconut Soup – A bowl of winter sunshine!

Creamy Parsnips and Coconut Soup – Vegan

Ginger, turmeric, sweet parsnips, creamy coconut….yes please!  This is just the kind of bowl I like to see at the cold end of the year.  Bursting with colour, big flavours and bags of healthy giving goodness.

Thick frost this morning in Snowdonia and grey, as grey can be (with a pinch more grey for luck).  When the frosts are here, I always think of parsnips.  They love this time of year!

To combat the dark skies, I felt like adding some sunshine to lunch time.  This soup is creamy, with the coconut and parsnips, sweet and spicy, and with a little fresh coriander on top, is a real winter time treat.  Just the colour makes me feel warmer inside!

Most of you know that I’m quite partial to a parsnip every now and again.  The ones I used here were huge, gnarled things, they look like they’d had a rough winter.  There’s not much seasonal produce about at the minute, so I cherish these parsnips.  A friend was here and tried the soup, and was surprised that she liked it.  Not a parsnip fan you see.  I think we have a convert!  There are parsnips and then there are parsnips, try and get some good organic if poss ones and the difference is mega!  I eat these ones happily raw, so sweet, in fact parsnips contain more sugar than bananas.

I’m going to keep making soups until I finally defrost this winter, probably sometime in June at this rate.  Still, I’m not complaining, I love these crisp winter mornings and having a warm bowl of soup waiting for lunch is real food for the mind, body and soul.

Recipe Notes

Go wild with the turmeric if you like, its beautifully golden, turn it up to 5 (teas) if you really love it.  It can only lead to lovely flavour and it amazing for our health.

I peeled the parsnips here, because the skins on mine were very funky, all kinds of nobbles and bashes on them.  With veg like parsnips, much of the flavour and nutrients are just below the skin, scrubbing them is really best.

If you are not a parsnips fan, you could try it with other sweet roots like potato or sweet potato.  Let us know how it goes!  This recipes is a platform really for many great variations with veg.

A twist of lime brings it all to life.  Highly recommended.

This soup freezes well, so feel free to double the quantity.  I would check the balance of the spices though, maybe add 75% and then taste.  Sometimes multiplying recipes can throw them out a bit.

If you do freeze it, taste it once it’s reheated, the spices may need jazzing up a bit.  Add more, or a really nice idea would be to fry up a little more ginger in a pan, than stir in the spices, warm through and add to soup.  Freezing can kill flavours.

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Creamy Parsnip & Coconut Soup

The Bits – For 4 Bowls
1 kg parsnips (peeled and chopped)
2 small onions (peeled and sliced)
3 inch ginger (peeled and finely chopped)

3-5 teas turmeric
3 teas cumin
1 teas cinnamon
½ teas cardamom

800ml light veg stock
1 tin coconut milk

Salt (to taste)

Topping

Tomato (chopped)

Coriander (chopped)

Toasted coconut or cashews (optional and very nice)

Sprinkle more of ground cumin

Lime wedges

Do It

In a large saucepan, warm 1 tbs cooking oil and fry onions and ginger on medium high heart for 5 minutes.

Then add spices and parsnip, stir and cook for a minute, before adding the stock and coconut milk.  Cover the pan and simmer for 10 minutes, until the parsnips are soft.

Blend until smooth with a stick blender.  Season with salt and serve.

P1350355

Foodie Fact

Parsnips are the same family as carrots, celery, dill and cumin.  They are a good source of vitamin C and fibre, plus have good levels of vitamin K and manganese.  Not just a pretty, knobbly root!

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COME AND JOIN US IN THE SUN!!

COOK VEGAN, GET HEALTHY, BE HAPPY:)

Only two rooms left for our Taste of Bliss Vegan Cooking and Yoga Holiday in beautiful Murcia, Spain this May.

More details and bookings here.

Categories: gluten-free, healthy, Nutrition, Organic, photography, plant-based, Recipes, Soups, Vegan, Wales, Winter | Tags: | 2 Comments

Beach House Kitchen Event Update – What’s cookin’ in ’18?

Thanks to Jane at Formby Yoga for this cool collage of A Healthy New Year Day Retreat, Caernarfon

We had a great time at the weekend, hosting a A Healthy New Year‘ Yoga and Plant-based Cooking Day Retreat with Claire from Inspiratrix Yoga.  It’s wonderful to cook locally and see so many enthusiastic people in North Wales digging what we do.  I’m blown away by how many non-vegans are now cooking more vegan meals.  Pictures of the event are over on our BHK Facebook cooking group.

“The mini retreat day on Saturday was totally inspiring with easy and healthy vegan recipes. Food was truly outstanding and by Lee’s demonstration they certainly seemed achievable by even the most unskilled of cooks!”  Elaine

Cooking at one of our Vegan Retreats

I wanted to update you on what we’re up to in ’18 so far, I’ll always update our events page, and we’ll announce things via this blog or on our newsletters.  Sign up here.

Here’s 2018 so far…………….

3-4th February ’18 – Our weekend of Vibrant Vegan! Healthy Global Cooking Workshops in London is sold out.  Contact us on hellobeachhousekitchen@gmail.com to be added to the wait list.

 

High point for me, cooking at The Stadium of Light, Sunderland AFC;)

4th March ’18 – Due to cancellations, we have a few tickets for Vibrant Vegan! Cooking Workshop in Manchester.  Book directly here.

“Thank you Lee & Jane for a wonderful time…the demonstrations were really inspiring and of course the food was delicious!!  It was lovely to meet fellow vegans too, to swap ideas….you were amazing!!”  Irene

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

18th March ’18 – Our next event in North Wales is ‘Food for the Soul’ Day Retreat.  Book over the next week for our early bird offer!  The location is in the beautiful Snowdonia hills.

 

5-12th May ’18 – Good news!  We’re off to Spain, come and join us!  We still have a couple of rooms in our beach side villa available for our Taste of Bliss – Yoga and Plant-based Holiday in stunning Murcia.  We have limited spaces available for couples and individual bookings.   Book some Spanish sunshine, peace and bliss directly here.  

“The content exceeded my expectations!  Loved the ethnic feast concept behind the demos/ menus…..It was like having 4 days of birthdays!  Special meals, special people.  I will recommend Trigonos/ the vegan retreat to anyone.”  Sheila 

One of our recent cooking demonstraion at Trigonos ’17

I am currently working on new events for ’18 and even looking into ’19.  We love collaborating on events and getting out and about around the UK.

Our long awaited Cornwall Vegan Cooking Holiday is looking ever more likely.  We’ve found a stunning location down near Lands End and will hopefully have some news on that very soon.  There will be excellent yoga, healthy and vibrant vegan food cooked by us and a whole host of activities designed for relaxation and rejuvenation.  If you’re interested, contact us on the email above.  Places will be limited.

Later in the ’18 – when (or if;) we make it back from Spain, we’ve music festival cooking lined up and more food festivals, if you know of any local food festivals who are interested in vegan cooking, let us know.

I’ve added lots of new photos to our photo scrap book, check it out here.

Looking back at the photos of ’17, we’re surprised how far and wide we got, from cooking in front of a packed crowd at Vegfest London, to a retreats at our much loved Trigonos, North Wales and cooking to a tent full of hungry non-vegans in Ludlow Castle.  Although one of the highlights for me will always be cooking at the Stadium of Light!  Home of the finest football team in the land (who are just giving everyone else a chance at the minute;)

We also love getting out there and talking vegan, we had a great time chatting about all things vegan in ’17 at food festivals and in book shops.  

We hope to see you somewhere on the road in ’18 or in the future!

Cook vegan, get healthy, be happy!

Happy cooking, Lee & Jane:)

Cooking at a recent event at Trigonos, North Wales

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

Leek, Potato & Kale Soup – Organic, Classic, Seasonal

A simple classic.  I realise I’m doubling up with soup posts here, but let’s face it, no one is complaining with this chilly start to the year.

There’s something in my bones that calls for this kind of soup in January, in the depths of winter.  Many of us in the UK have had loads of snow recently, and at the very least have been facing freezing days and nights.  It always feels a little colder and darker at this time of year, the warm glow of Christmas seems long gone.

What we need is warming, nourishing bowls of yum!  We all know this soup, it’s a classic, but will never get tired.  It makes the very best of British produce at this time of year, when not much else is growing and the land is resting.

We are so lucky to have a group of brilliant people down the road, at Tydnn Teg organic farm, who are soldiering on and still growing sensational produce.  I am blown away by their veggies and this soup uses what has come from the heart of wintertime.

It seems right to be eating dishes like this, seems like I’m tuning in to the season and giving my body exactly what it needs.   I love simple recipes that take a few ingredients and make them shine!

Recipe Notes

Use any winter herbs you like in this soup.  A herb mix or fresh herbs would also be very nice.  Just not too much, I think it’s nice just lightly flavoured with herbs, let the other ingredients come through.

Use any kale, you can see we went for curly.  Spring greens and savoy cabbage are good alternatives.

The single cream is a luxurious extra really, you might also like to use vegan creme fraiche, which is available in supermarkets nowadays.

Try to get the very best, organic if you can, produce for this soup.  It will really make the difference.

You don’t need to blend this soup, I sometimes like it chunky.  Try to cut your veggies into smallish pieces.

This soup freezes well.

Winter warmer – Leek, Potato and Kale Soup (Vegan)

Leek, Potato & Kale Soup

The Bits – For 8 Bowls
1.25kg potatoes (peeled and chopped)
750g leeks (cleaned and sliced)
200g kale (sliced)
1.5 litres vegetable stock
1 teas dried sage
1 teas dried rosemary
1 teas dried thyme
2 bay leaves
Salt and black pepper (to taste)

250ml vegan single cream (available in shops and supermarkets)

Do It
Add 1 tbs cooking oil to a large saucepan and warm on a medium high heat.  Add the leeks, cover and cook for 5 minutes.  Now add the potatoes, stock and herbs to the pan, cook 10-15 minutes, until potatoes are tender.

Add the kale and simmer for a couple of minutes. Pick out the bay leaves and blend using a stick blender until smooth.

Stir in the single cream and season well with salt and pepper.

I quite like kale! Taken in the Trigonos veg farm

Foodie Fact

I added kale to this classic soup combo because its seasonal and delicious, but also because it is one of the healthiest things we could ever, ever eat. It’s just outrageous how good kale is for us!

It’s off the charts high in Vitamin K, is ridiculously amazing for vitamin A and C, also high in minerals like manganese, copper, is a good source of fibre and even has some Omega 3 fats thrown in there.  The list goes on really, but the more we can incorporate kale into our diets, the better, especially at this time of year when our bodies need a real healthy kick start.

Categories: gluten-free, healthy, Local food, Nutrition, Organic, photography, plant-based, Recipes, Soups, Vegan, Wales, Welsh produce, Winter | Tags: | 2 Comments

Food for the Soul – Yoga & Plant-based Cookery Day Retreat, North Wales

 

Come and join us for a revitalising and relaxing day retreat amid the mountains in beautiful Mynydd Llandegai.  Learn to cook satisfying, healthy vegan food and relax deeply with yoga and meditation. We’ve planned a peaceful day to help you recharge, nourish yourself and get lots of healthy inspiration.

The day will start with nutritious herbal teas and then experienced local yoga teacher Claire will lead you through an extended yoga class designed to help you use breath and movement to feel more grounded and revitalised. Beginners and improvers are welcome.

Lee (vegan chef, food blogger at beachhousekitchen.com and author of Peace & Parsnips) will be cooking a soul food vegan lunch. We’ll be enjoying treats like:
Detox Miso and Greens Soup
‘Mac and Jac’ – Baked Sweet Potato Macaroni Cheeze with BBQ Pulled Jackfruit
Mexican Double Chocolate Brownies with Dulce de Leche (Coconut Caramel Sauce)
We’ll even learn how to make vegan cheese. Gluten-free options are available on request.
In the afternoon Lee will demonstrate how some of the dishes were made and share knowledge and tips about creating simple and healthy plant-based dishes at home. Questions are always encouraged.
After the cooking demonstration, it’s time for afternoon tea and cake. We’ll end the day with a meditation session with Claire to send you home full of good vibes.
You will receive a full recipe booklet from the event to take home so you can recreate magic in your own kitchen.
This day retreat will encourage wellbeing and happiness: pick up techniques and good habits to feed your soul and ease you towards a more balanced and healthy approach to life.
Some concessionary places may be available, please ask.
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Sunday March 18th 2018 10am – 5pmWith Lee Watson & Claire Mace

Mynydd Llandegai (Memorial Hall) in Mynydd Llandygai, LL57 4LQ

(near Bangor, about 10 mins drive from junction 11 of the A55)

North Wales

Bookings

*Early Bird Offer* until 2nd Feb – £69.00

(£85 after that) 

 

Categories: Cooking demos, Cooking Retreats, Events, gluten-free, healthy, Healthy Eating, plant-based, Relax, Vegan, veganism, Wales | Tags: , | 2 Comments

Rye & Stout Loaf

Rye & Guinness Loaf

Rye and stout just works!  There’s a harmony there.  I’ve been wanting to use stout in a recipe for a while now.  The deep, full  flavours mingle perfectly with the big flavours of rye and dark treacle.  Nutritious and really flavourful, wholesome in the best possible way.

Of course, there are many other amazing stouts and dark ales which will be equally as nice in this bread, adding ale to a bread really boosts the flavour, deep and malty is this loaf (did I sound a bit like yoda there?) and the recipe calls for a layer of beer batter before baking, which made for a nice crust and finish.

This is a dense and delicious loaf which makes incredible toast!  I’m using a lot of Rye at the minute in baking, its a healthy flour option, low in gluten.   Its a great choice for a hearty wintery loaf.  Although I’d eat this bread at any time of year, anywhere, anyhow….

I’ve been making apple and walnut scones with a rye and white flour mix, they’re great.  The addition of white flour gives just enough lightness to the texture.  I find that this goes for most rye baking, add a little white flour, maybe 1/4 of the total flour quantity, for best results.  Although I regularly go 100% for bread with lots of seeds.   This combo makes a loaf that slices nice and thin, with a great texture.

Rye has always seemed a treat for me, we don’t use it so much in Britian, but in Eastern Europe, Scandinavia and Germany, it is common place.  Rye used to be popular in the UK, but bizarrely, was always seen as being inferior to wheat.

I wasn’t sure about the bread in Portugal, I’m not keen on light and flighty white, so I took a loaf of heavily seeded rye bread on the plane with me.  It probably weighed a few kilos, but it was so worth it.  Rye toast with Portugese tomatoes, oregano and olive oil.   Yes please!  I seemed to get stopped consistently at airport security and they love having a good look through my old green rucksack.  The chap emptying the contents out this time seemed a bit surprised to find a loaf of seedy bread; “Did you bake this loaf yourself sir?”  My small umbrella was also a bit of an issue and they were not sure about my stash of chia seeds, but I got through in the end and Lisbon was an amazing city (more to come about that…..)

One of our neighbours.

This recipe is based on one by Paul Holywood that I played with it a bit.  Thanks Paul!  I liked the batter idea.  I don’t actually watch Bake Off, I find that when I’m cooking most of the day, watching more people cooking is a bit much, but the program has had a massive effect on Britain, when I cook for people and do demos, the level of baking knowledge is incredible!  Most people seem to know there way around a sourdough now lets put it that way!!

Wales has been shining this autumn/ winter, thought I’d share a few snaps of beautiful Snowdonia.  We’ve loved being back up here at this time of year and long may it continue.  Bit of frost livening up the mornings but generally, all has been bright and reasonably dry (weather report over!;)

So here it is, try it with some vegan smoked salmon (made with tomatoes or carrots, we may post a recipe soon) and cream cheese is my whole hearted serving suggestion!!

Recipe Notes

Vegan butter recipe I’ve been working on, if you’d like, I’ll post it soon.

Due to the low gluten in rye, it can take much longer to rise than wheat loaves.  Be patient and leave it for as long as it takes, we’re generally looking for around double the size it started.  You can leave it overnight in a fridge, which has worked for me in the past.

Because of the low gluten, there’s no need to go overboard with the kneading either.  Which I’m sure some of you are quite pleased about!

Sticky is good for me when making bread, better that  the dough is a little sticky, than a little dry.  When kneading the bread, only add a small amount, a thin layer, of flour for dusting.

Rye & Guinness Loaf

Rye & Stout Loaf

The Bits – For one medium-sized loaf

Dry

375g rye flour

125g strong white bread flour (plus extra for flouring)

2-3 teas salt

7g yeast (small packet)

 

Wet

3 tbs black treacle/ molasses

100ml water

250ml stout or dark ale

 

Beer Batter Topping

150ml stout or dark ale

100g rye flour

Large pinch brown sugar

 

Handful jumbo oats

Early winter in Wales has been beautiful! Bardsey Island off the Llyn Peninsula

Do It

Mix your dry bits together in a large bowl and add the wet bits, adding 150ml of the ale and more if needed.  Mix together until a wet dough forms.  The dough should be sticky but comes away from the edges of the bowl.

Tip onto a lightly floured surface and knead for a few minutes.  The dough will be wet, use slightly wet hands to make the kneading easier and less sticky.  It will gradually become smoother, but not as smooth as a normal bread dough.  This is fine.  Form into a ball and place in a lightly oiled bowl.  Loosely cover and leave in a warm spot for 2 hours.

Beer Batter Topping – Mix the ale, flour and sugar together into a thick batter.

On a baking tray, lined with parchment, and lightly oiled, form your dough into a ball and spread over the ale paste, sprinkling the oats all over.  Leave to prove for 1 1/2 hours.

Preheat your oven to 220oC and bake for 25 minutes, then reduce heat to 200oC and bake for 10 more minutes.

The loaf will have a nice crust and be golden brown, tap the bottom, it should sound nice and hollow.  Leave it to cool on a wire rack.

Home baked, can’t beat it!

Foodie Fact 

Rye is quite similar to wheat, but has different nutritional properties.  It’s lower in gluten, high in protein and is full of fibre with good levels of vitamins and minerals.  In fact, Rye is way up there in the fibre stakes. Here’s a quick top three……….

1- Barley   2- Raspberries  3- Rye 

Raspberries!!!  I know.  That seems a bit of a brilliant nutritional curve ball.

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I’d like to thank the good people of the BHK Vegan Cooking group, over on Facebook, who have inspired me to share a Rye Loaf recipe.  (Judy, I finally got around to it;)

Do you like rye bread?  How do you feel about it’s heavy texture and flavour?  Let us know if you try it in the comments below:)

Originally I listed Guinness in the ingredients for this recipe by mistake.  Guinness is only vegan draught, but cans and bottles will hopefully follow soon.

Categories: Baking, healthy, Healthy Eating, Nutrition, photography, Recipes, Vegan, Wales, Winter | Tags: , , , , | 1 Comment

Drunken Cherries – Autumnal Livener!

Drunken Cherries

Surely one of the most delicious ways to warm up!  A fruity little livener!!  This is a simple method to preserve berries and produce some wonderful flavoured spirits to make winter cocktails.

It’s Halloween and we’re having a big fire and welcoming in the darker, wintery times with some luxury hot chocolate spiked with cherry brandy and some rich chocolate mousse (see recipe here) and drunken cherries.  There’s a theme there!!  Cherries and chocolate are a match made somewhere very, very nice.

I love an open fire at Halloween, staring into the flames I feel inspired and a real connection to the festival; from light to dark.  It’s also just great to be outside at night in the winter, especially with a clear sky overhead and maybe a glass of cherry brandy warming your cockles!!  Lighting fires at Halloween (or Samhain in Celtic Traditions) especially on higher ground is said to aid a souls way to heaven.

Samhain was a day set aside for fasting and reflection, but things have changed a little.  Halloween is now a big party of course, all about feasting and treats.  We’re well stocked for trick or treaters and I’m enjoying Rye flour at the minute, so loaves and cakes are on the way for tonight as well as plenty of squash/ pumpkin in a variety of forms.   I might go for a good old school Soul Cake (like a spiced scone really)?  We’ll see….

Beautiful Snowdonia – October is a spectacular month over here

North Wales has been sparkling of late in Autumn sunshine and crystal clear skies.  I love this time of year up here, probably my favourite time in these hills.  We’ve been out walking, exploring new corners of Snowdonia, there seems to be endless trails and paths that lead to new vistas, lakes and terrain.  Soon it will be a bog-fest, many paths transformed into marshes.  The walking is still incredible, but you need to get a little more semi-aquatic, and definitely, a whole lot muddier and chilled.

I’m not a huge fan of the dark, long nights, so tonight is a chance for me to celebrate the brighter times of year.  October has been so beautiful and November is the turning point where the wet and grey rise up and take control.  I’m always reminded of the villages I’ve visited in the high Himalayas, where they are snowed in for many months a year and spend the days with friends and family, drinking local chang (like a watered down moonshine), singing, dancing and telling stories.  That’s their approach to living through a really arduous winter.  I think we all need more singing, dancing and story telling in winter and lets face it, homemade cherry brandy is way better than chang (trust me)!!

You can use this method (technically it’s called ‘macerating’) to preserve and transform any berries really into something warming and delicious in the winter months.  We love to make things like Sloe Gin, Blackberry Whiskey and whatever soft fruits we can get our hands on.  I managed to get some tasty cherries a couple of months ago and now we are reaping the rewards!  I love preserving the bounty of summer/ autumn and enjoying it in the depths of winter, it seems like such a gift to pop open a jar of jam or pickle and share in the joys of the brighter months.  It makes winter slip by a little easier, some summertime sweetness.

Macerating cherries brings out some surprising flavours

Recipe Notes

Berries/ fruits like blackberries, strawberries, loganberries, sloe, plums, damsons, mulberries, blueberries will all be very nice in this recipe.

The longer you leave the fruit to macerate, the more the flavours will develop and change.  Taste it regularly and drink it when you like it!  It’s a fascinating process!!

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Drunken Cherries

 

The Bits – Makes enough for one medium kilner jar

700g cherries (pitted and cut in half)

½ bottle brandy

2 handfuls sugar (to taste)

 

Do It

Place the cherries in medium sized kilner jar, if you’re keeping for awhile, or any large sealable container if otherwise.  Pour over the brandy and sprinkle the sugar over.  Place a lid on and gently shake to combine the sugar.  Now taste.  If you like it sweeter, add more sugar.  Seal and store in a cupboard.

These can be enjoyed after a few days but are better when left for a few weeks or longer.  If there are any cherries sticking above the brandy, either add more brandy or a splash of water.  

Use the cherries in desserts and drink the brandy as you like it.  It’s nice when served warm, especially in hot chocolate.  

Hiking in Snowdonia near Moel Siabod

  Come join us in North Wales for a retreat or cooking workshop soon

Check out our events page here or join our Facebook vegan cooking page

 

Categories: Autumn, Desserts, gluten-free, photography, plant-based, Recipes, Vegan, Wales | Tags: , , | Leave a comment

A Healthy New Year: A day of yoga, inspiration and plant-based cookery

January 20th 2018 10am – 5pm
Feed My Lambs, Ffordd yr Ysgol, Caernarfon LL55 2RY
With Lee Watson and Claire Mace

Start your 2018 in a good way with this day-long mini-retreat in Caernarfon, hosted by chef extraordinaire Lee Watson, author of the vegan cookery book ‘Peace and Parsnips’, along with yoga teacher Claire Mace, who teaches classes on Ynys Môn that help people honour the wisdom of their bodies, reduce stress and feel better in themselves.

This day will get you feeling muscles you didn’t know you had, learning some top cookery techniques and relaxing deeply. We want to inspire you with vibrant, nourishing food and easeful movement to recharge your enthusiasm for self-care and healthy living.

Begin the day with a fresh smoothie, followed by a two-hour yoga session with Claire, with options both for those new to yoga and those wishing to improve their practice. Expect to stretch deeply, let go of stress and feel more centred.

Then sit down to a delicious vegan and gluten-free lunch. Lee’s food is always super-tasty, varied and inspiring. Expect dishes influenced by his global research into vegan diets, made with locally-sourced produce grown at Tyddyn Teg in Bethel.

Afterwards Lee will share some easy and effective vegan cooking techniques through live demonstrations. You will learn about making healthy tasty snacks and salads, plus dessert and comfort food that doesn’t leave you feeling guilty or lethargic.

We’ll finish with some time for Q&A and a group meditation. You will leave with a recipe booklet and lots of inspiration for creating your healthy, happy and peaceful 2018.

Book your space now

Price is £79 – or **£69 if you book and pay before 1st December**

Some concessionary places may be available, please ask.

Categories: Cooking demos, Events, gluten-free, healthy, Nutrition, plant-based, Vegan, Wales | Tags: , , , , , | 7 Comments

The Ultimate Umami Vegan Burger

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Ultimate Umami Vegan Burger

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!’

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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.

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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Introducing The ‘UU’ – Ultimate Umami Burger

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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.

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: , , , | 17 Comments

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: , , | 2 Comments

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