Wales

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

Weekend Plant-based Brunch

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

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

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

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

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

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

In the pan

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

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

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

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

Ludlow Food Festival

and

Beaumaris Food Festival

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

On the plate – quick and delicious weekend treat

Event Updates

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

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

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

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

Happy cooking from the BHK!:)

 

Recipe Notes

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

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

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

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

 

Middle-Eastern Mushrooms, Purple Sprouting Broccoli and Smoky Chickpeas 

The Bits – For 2 as a brunch 

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

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

Olive oil (for cooking)

To serve
Hummus or tahini/ tarator sauce
Toasted Pitta Bread

To Do

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

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

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

Serve straight away with hummus and toasted pitta bread.

 

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

Foodie Fact

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

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

 

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

Wholegrain Soda Bread Muffins – Vegan

Vegan Soda Bread Muffins, it’s all about the buttermilk!

Home-baked bread in no time at all!!

Perfect with a nice bowl of soup.

 

I’ve been busy away from the blog recently, so it’s great to be back! Thought I’d get started again with something simple and hearty.

I love soda bread, good bread doesn’t need to be fiddly or take ages to make.  These muffins are wholesome, have a great flavour and texture from ingredients you’ve probably got tucked away in your cupboards right now.

Soda bread is easy when you know how.  We don’t want to taste any soda (bicarbonate that is) so we balance it with the flavour of the buttermilk.  That’s the art of soda bread.  The acid in the buttermilk help the loaf to rise.  We use plain flour here to give the soda bread lighter texture.  Soda bread is unique!

WHY MUFFINS?

At work I was asked, why are you always making things into muffins?  It’s a good question.  I do like a muffin!  We make fresh loaves everyday so it’s just changing things up a little.  These will be paired with a nice Winter Roots and Lentil Soup at the minute on my menus.  All hearty and satisfying, here’s why we need this (see below – view from near the kitchen over Nantlle Valley towards Mount Snowdon).

Nantlle Valley, home of Trigonos Retreat Centre and these muffins

I think with a muffin like this, it’s also about the crust.  It’s a wrap-around crust!  Crust all over.  This is a definite bonus when it comes to muffins or rolls.

You can add all kinds of herbs (rosemary and thyme), nuts or seeds and spices to this bread.  You can also bake it in a loaf shape, just add a little more time to the bake.

Simple Vegan Soda Bread – Ready in 45 minutes.

Making vegan buttermilk is very easy and ideal for baking.  I like to use vinegar as the acid, and soya milk.  But you can experiment with acid’s like lemon/ lime juice and other plant milks, like almond.  But other plant milks may not curdle.

View from the dining room, it’s been a chilly few weeks in North Wales

Relax, Recharge and Re-energise! 

Come and cook with us, learn new skills and meet like-minded people

 

I recently announced the dates for our autumn Vegan Cooking Holiday at Trigonos, see below.  21st-24th September!

We’ll be hosting you in beautiful Snowdonia, expect lots of delicious plant-based food, inspiring cooking workshops and talks, walks, yoga and lots more.  If you want to get away from it all, relax, recharge and energise, do let us know.  It promises to be a celebration of good livin’ and the abundance of autumn!  Lots and lots of amazing local produce.  I’ll be announcing the full details soon.

If you can’t wait until autumn:)  We have one room available for our annual and stunning Vegan and Yoga Retreat on the beach in Spain.  A Taste of Bliss – Click here for more information.  It’s a once in a lifetime experience and I’m getting the menus together this month.  Expect new and creative dishes for you to enjoy, and learn how to cook, in our beautiful beach side villa.  We’re very excited indeed!!

We need loads of hearty and warming dishes at this time of year, I hope you like these muffins.  Do let us know if you make them and feel free to ask any questions or give feedback in the comments below.

Happy cooking!!

 

Recipe Notes

You can go wholegrain 100% here if you fancy.  Just replace wholegrain flour with the white flour. The texture will be a little more dense, but tasty.

Make sure you give the mix a good stir, this helps to create a nice texture.

 

Vegan Soda Bread – A simple and satisfying Beach House Kitchen favourite

Wholegrain Soda Bread Muffins – Vegan

The Bits – For 12

Dry

150g plain white flour

300g wholemeal bread/ strong flour

2 tbs brown sugar

2 tbs rapeseed or olive oil

1 teas bicarbonate of soda

1 teas salt

 

Oats (for sprinkle)

 

Vegan Buttermilk 

325ml soya milk

2 teas apple cider or white wine vinegar

 

Do It

Stir the vinegar into the soya milk and leave to sit for 10 minutes.  It will form a buttermilk texture.

Preheat a fan oven to 180oC.

Place all the dry ingredients in a large mixing bowl then mix in the buttermilk.  Mix well for a few minutes, I like to use a wooden spoon.

Lightly oil a muffin tin and using two dessert spoons, this is the easiest way, spoon the dough into the tin.  Make the muffins roughly equal in size.

Sprinkle with oats or a little more flour and place in the oven.  Bake for 14 minutes.

Once baked, they’ll be nice and golden on top.  Leave the muffins to sit for a couple of minutes in the tin and then remove onto a wire cooling rack.

Best enjoyed warm with a nice bowl of soup.  Also nice with your favourite jam and vegan creme fraiche.

Trigonos in Snowdonia – a pretty stunning place to cook.  You can come and join us here in September!

Foodie Fact 

Wholegrain flours are less, or not, processed at all.  Wholegrain flour is much higher in fibre than white flour, fibre is essential in our diets for loads of reasons.  Good levels of fibre in our diets will help our digestion, can lower blood cholesterol and even help to lose weight.

Wholegrain flour has roughly six times more fibre per serving than white flour.  Wholegrains are low GI, meaning they’re great fuel for our bodies, releasing sugar slowly into our bloodstreams.  We’re also talking vitamins; some vitamin B’s, folate, riboflavin.

Go wholegrain!

Categories: Baking, Cooking Holidays, healthy, Nutrition, photography, plant-based, Recipes, Vegan, Wales, Winter | Tags: , , | 3 Comments

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

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

 

But first up, 2018, what a year!!

 

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

 

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

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

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

BIG LOVE, BIG THANKS!!  

 

 

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

 

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

 

 

What have we been up to in 2018?

 

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

 

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

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

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

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

 

PLUS

 

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

 

 

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

 

 

 

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

 

The chefs hard at work;)

 

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

 

——————–

 

Fancy a blissful break with us in May 2019! 

 

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

 

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

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

Festive Chocolate and Orange Brownie Cake with Mulled Berries – Vegan

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

I fancied something different this Christmas for dessert.  

 

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

 

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

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

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

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

Festive Chocolate and Orange Brownie Cake with Mulled Berries – Vegan

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

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

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

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

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

 

Have magical and delicious Festive Time 2018!  

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

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

 

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

 

Portobello Mushroom Wellington with Toasted Walnut and Rosemary Stuffing

 

Recipe Notes               

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

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

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

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

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

Just add cream or ice cream….

Festive Chocolate & Orange Brownie Cake with Mulled Berries

The Bits – For 12-14 slices

175g plain flour

175g light brown sugar

1 ½ teas baking powder

20g or 3 heaped tbs cacao/ cocoa

1 ½ teas ground cinnamon

Large pinch sea salt

 

150g dark vegan chocolate 

100ml cold pressed rapeseed/ sunflower oil

1 ½ teas vanilla extract

1 medium orange (zest)

200ml plant milk, I used soya milk

 

Mulled Berries

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

3 slices orange

60ml brandy/ whiskey

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

 

Decoration

Dried/ fresh orange slices

Icing sugar

Dried cranberries/ cherries or fresh berries like raspberries/ strawberries

Fresh rosemary sprigs

 

Do It

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

 

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

 

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

 

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

 

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

 

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

 

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

 

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

 

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

 

Can also be served with 2-minute Chocolate Sauce Recipe

 

Foodie Fact

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

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

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

 

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

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

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

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

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

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

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

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

Spaghetti Squash 

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

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

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

Winter in the BHK

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

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

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

 

Xmas Songs and Shirts

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

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

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

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

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

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

Happy cooking!

 

Recipe Notes

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

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

 

I love Spaghetti Squash, a really interesting ingredient

 

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

 

The Bits – For 2 as a main course

Pesto

75 g toasted hazelnut

12g or 3 handfuls fresh basil

20g or 1 handful cavolo nero or other kale

2 medium garlic cloves (chopped)

4 tbs cold pressed rapeseed/ olive oil

4 tbs nooch (nutritional yeast flakes)

2/3 teas salt

1 medium-sized lemon (juice)

 

500g or 1/2 large spaghetti squash

 

Do It

Preheat a fan oven to 190oC.

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

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

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

Serve straight away, some vegan parmesan would be nice.

 

Foodie Fact

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

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

We’ve started a BHK youtube channel! 

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

The first of many!!  

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

 

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

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

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 – Vegan

Bilberry and Spelt Scones – Vegan

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

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

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

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

 

Autumn = Scone time

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

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

 

Spelt – A Love Affair

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

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

Bilberry and Spelt Scones – so simple to make

Bilberries – A taste explosion!

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

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

 

What to serve vegan scones with?

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

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

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

 

Recipe Notes

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

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

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

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

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

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

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

Bilberry and Spelt Scones

The Bits – For 8 slices of scones

Dry 

250g spelt flour

2 teas baking powder

60g light brown sugar

1/2 teaspoon salt

 

Wet

80g rapeseed oil (cold pressed)

60ml (4 tbs) plant milk

 

1 big handful (75g) bilberries or blueberries

 

For brushing

A dash of plant milk and rapeseed oil

 

Do It

Preheat a fan oven to 180oC.

 

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

 

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

 

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

 

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

 

Foodie Fact

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

 

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

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: , | 3 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: | 3 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.
—-
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

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