Posts Tagged With: cookbook

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

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

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

Peace and Parsnips comes out soon in the USA:)

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

Peace & Parsnips recipes, reviews, plus more.

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

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Braised Cauliflower Tabouleh

Lazy Lahmacun - One of our Turkish favourites.

Lazy Lahmacun – One of our Turkish favourites

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

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

Aviyal - Keralan Coconut Curry

Aviyal – Keralan Coconut Curry

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

Fragrant Wild Rice, Curly Kale and Pistachio Salad

Blueberry and Macadamia Cheesecake

Blueberry and Macadamia Cheesecake

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

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

Portobello Pecan Burger with Pumpkin Wedges – Original Recipe from Peace and Parsnips

THE MIGHTY ONE!!
In honour of Peace&Parsnips being released in the U.S. (31st May – wahooooo!) we’re going to share a few of our favourite #recipes with you lovely folk. Here’s a real whopper to get started with!
This is probably (almost definitely) my favourite burger. Its utterly packed with flavour and is actually quite sophisticated, not your average patty! Let’s face it, you can’t beat a burger in a sunny garden with a chilled cucumber mojito.
I don’t mess around with burgers, there is a whole chapter dedicated to them, along with sausages, chorizo etc, in Peace and Parsnips and they are all at least this size and tastiness;)
Enjoy!!:)

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Source: Portobello Pecan Burger with Pumpkin Wedges – Original Recipe from Peace and Parsnips

Categories: Uncategorized | Tags: , , , , , , , , | 6 Comments

Win a Cookbook! Celebrating four years of the B.H.K

Jane and I on the beach today, enjoying the a little bit of sun (too rare).

THANK YOUXXXxxxxx (From usX)

Four years. Woah! Where did that go!!! We’ve shared recipes from our little hillside kitchen in Wales and all the way from India, Turkey, Italy, Cuba, France, Panama, Spain…..It’s been a rollercoaster ride of deliciousness.

We are super excited to announce a competition to help us celebrate our fourth BHK birthday party with you on the 31st January ’16. Basically, we want to send out a big tasty virtual hug to you all and THANK YOU (thankyouthankyou….x loads) for everything!  There are copies of Peace & Parsnips to win and it’s oh so easy to enter (see below).

YOU’RE THE BEST!

We simply couldn’t (and wouldn’t) do it without you all. Reading your comments and support makes sharing what we are passionate about so very sweet! The hours that we spend happily testing recipes, typing them up and photographing them are very well spent.  Its wonderful to be part of a group of passionate and kind food lovers; whether you’re in Saudi Arabia or Southampton, Japan or Jerusalem……we share the same common joy of cooking and of course, eating!

It seems like an age since we came up with the idea for the Beach House Kitchen over a cup of tea. Its been such a big part of our lives now, 384 posts and still going strong…..I had just returned from India and was ‘between’ jobs and felt like sharing recipes and meeting wonderful new like-minded people. Jane felt the same and it was as simple as that.  The blog has led us straight into so many incredible projects; like a TV series and a cookbook! Who knew!!  What a wild ride it has been!!!

The Beach House Kitchen has always been approached as a hobby. We both love writing and cooking, but are by no means food photographers or computer genius folk. From our first hasty snaps of dishes in our little kitchen, we have tried to become more creative in our presentation and how we choose to share the food that we eat. We have learnt and developed so much through the blog.

The Beach House Kitchen remains true to its roots, we post what we eat and we eat what we post!  Its what we’ve just had for dinner, piping hot out of the oven and made with what’s local, seasonal and most importantly, in the cupboards.  We don’t plan much (ever) and share what we love; hearty, home-cooked, happiness!

THE WAY WE EAT CAN CHANGE THE WORLD

We'll be cooking some recipes from Peace & Parsnips (our new vegan cookbook)

We’re giving away Peace & Parsnips

THE COMPETITION – HOW TO ENTER AND WIN!
As a way of saying thank you to all of you for the support over the years, even if you’re just tuning in, we thought we’d give away three copies of our latest cookbook ‘Peace & Parsnips’. If you are regulars to the blog, you’ll be very familiar with it by now!

The idea is gorgeous food, made with plants. Vibrant, sensational, vegan wonder foods! That’s it! Share your beautiful creations with us, be it savoury or sweet and we’ll pick our favourites.

The three categories are little plate, big plate and sweet treat with a copy of the book to be won for each course. We’re celebrating with a three course feast!  You can enter one recipe, or a recipe for each course.

Recipes have to be your own, something you love to cook and can have appeared on blogs or other publications before.  Recipes should be accompanied by a nice picture and a little note as to why you think we’ll like it would also be appreciated.

We’ll then post the winning recipes on the blog on 31st January ’16.

Email recipes to: thebeachhousekitchenwales@gmail.com

Please share the competition and love with your friends and like-minded happy foodies.  The more the merrier!

*The competition is only open to UK residents as ‘Peace & Parsnips’ is quite a chunky book and doesn’t travel so well. So it’s postage in the UK only.*

The Snowdon Horse Shoe

Hugs and happiness from Snowdonia;) X

 www.theprizefinder.com – See more at: http://www.theprizefinder.com/content/cookbook#sthash.ZxWkIm31.dpuf

Categories: Healthy Eating, Peace and Parsnips, photography, Recipes, Vegan, veganism | Tags: , , , , , , | 9 Comments

Oven Baked Squash Gnocchi with Sun-dried Tomatoes, Fennel & Spinach Pesto

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

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

Veganz! Omnivores! Traffic Wardens! Rock Stars! Mamas! Papas! Botanists! Kayakers!……..You’re all going to like this one.

January is here and most of us feel quite droopy.  Over fed and watered, back to work but filled with good intentions for the new year.  Over 15,000 people world wide are trying out a vegan lifestyle in January thanks to the awesome Veganuary (see below).  This year we’re all going to be healthy superheroes!  Environmental angels!  Animal lovers extraordinaire!  Just by changing our eating and consuming habits.   Its such a shining, peaceful, positive way to get 2016 off to a flying start.

Here’s a healthy recipe straight out of Peace & Parsnips.  Loads of people have been in touch and said that this has been one of their favourites.  A colourful twist on your traditional gnocchi. This is a light dish packed with texture, a rich pesto, bucket loads of nutrition and plenty of big flavours.

Colourful food always gets us happy and hungry and this is a proper rainbow plate; orange, red, green, red……YUM!  It’s an ideal dish for a special dinner, a Saturday night feast or mid-week indulgence.  If you are cooking for people who think vegan/ healthy/ vegetables/(fill in the blank….) is boring and bland, here’s something to dispel such misguided waffle.

I’m sure this recipe will help all those going fully vegan for this Veganuary.  It’s not all veggie burger, tofu and falafels after all.  One friend said to me recently, a little apprehensively; “But is being vegan any fun?”, I replied “How much fun is Halloumi???!?”  (We  were talking about giving up Halloumi at the time).  How much fun is cheese?  There is no connection between happiness and dairy products.  Trust me.

Go vegan for January (what's left of it;)

Go vegan for January (what’s left of it;)

Veganuary is a global campaign that gets people into a vegan lifestyle in January.  Being a vegan is big news in 2016 and there has been plenty of interest in the press.  There are thousands of people giving veganism a try; my Mum and sister are giving it a go and Jane is giving up her Kefir and occasional Cappuccino for the month.  I also have a load of friends who are getting into the plant-based party.  Its amazing!  Jack Monroe is posting vegan recipes over on ‘Cooking on a Bootstrap’ and other celebrities like Vivienne Westwood, Sarah Pascoe and Romesh Ranganathan are taking part.  In 2015, 49% of the folk who tried out Veganuary stayed vegan full-time.  The Veganuary site is packed with information, advice, recipes and inspiration.  In fact, you’ll find a load of recipes from Peace & Parsnips over there.  Of course, you could also have a wee look at our back catalogue for a massive slice of vegan treats.

Being vegan is becoming ever more accessible, there are an infinite number of ways to eat simply delicious, plant-based food.  Many more restaurants, supermarkets and suppliers are realising that being vegan is far from a fad.  Interest in veganism has grown hugely worldwide in 2015 and will continue to do so in 2016.

Let’s cook plants!  Here’s what I said in the book:

Making gnocchi with coloured vegetables makes brilliant sense. Any quite starchy root works well: parsnip, sweet potato, purple potatoes, cassava, pumpkin . . . But the vivid orange of squash really electrifies the plate (and the palate). With its vibrant oranges, reds and greens, this dish is a feast for the eyes as well as the belly!

The Bits

1 large squash, about 1.5kg (the more starchy varieties of summer squash are best, such as butternut) peeled and cut into rough chunks olive oil, for roasting

a little sea salt

1 large fennel bulb, thinly sliced lengthways

240g firm tofu, well drained

300g unbleached white flour, sifted

1 teaspoon sea salt

½ teaspoon white pepper

1½ teaspoons dried sage

2 big handfuls of sun-dried tomatoes, roughly chopped

 

For the topping
2 tablespoons roasted hazelnuts, roughly chopped

Spinach Pistou

100g hazelnuts

100g spinach or watercress leaves

2 big handfuls fresh basil leaves

3 cloves garlic (crushed)

juice of 1 lemon

zest of 1/2 lemon

Large pinch of sea salt

2 large pinches of black pepper

75ml extra virgin olive oil

 

Do It – For 4-6

First make the spinach pistou (even better if you can make it the day before). Pistou is a Provencal version of Pesto – much lighter, without the cheese and pine nuts.

Preheat the oven to 200°C/gas mark 6.

Place the squash on an oiled baking tray. Rub a little oil and salt over it and bake for 30 minutes, turning the pieces gently over once. You’re not looking for loads of colour here, just lovely soft, golden squash.

Toss the fennel in olive oil, place on a separate baking tray and scatter with a pinch of sea salt. Bake for 30 minutes, turning once, until it’s nicely golden and sweet. When the squash is ready, put it into a processor with the tofu and blend until smooth. Now, place in a large bowl and stir in the flour, salt, pepper and sage until a soft dough forms. Leave to cool down and firm up – it will be a lot easier to handle.

Using two teaspoons, make gnocchi shapes (lovely little flat oval dumplings) with the mixture and place on an oiled baking sheet, leaving about 5cm of space for each gnocchi to grow. Brush the gnocchi with a little more oil and bake for 20–25 minutes, until crisp and slightly golden.

For the Spinach Pistou – Place the hazelnuts in a small skillet and warm on medium heat.  Keep them moving for 5-7 minutes – they will become roasted and smell so very sweet! Put them into a food processor and blitz for 30 seconds.  The nuts should begin to break down into lumps and chunks, which is what we want.  Add the rest of the pistou ingredients (except the oil) and blitz, drizzling the oil in gradually until you get a nice runny texture, like a think sauce.  You will need to scrape down the sides of the food processor a few times.  Add more oil if the pistou needs thinning.  Check your seasoning and set aside.

Serve

Warm, on nice big plates, drizzled liberally with the pistou. Scatter the crispy fennel and sun-dried tomatoes on top with a little more pistou, and finish with some chopped roasted hazelnuts.

Foodie Fact

Winter squashes like pumpkin and butternut squash are directly related to summer squashes like courgette and even watermelon (they’re known as the gourd family).  You can use most winter squashes in this recipe, as long as they are not too watery; acorn or hokkaido will be delicious.

Butternut squash is almost 30% protein and contains outrageous levels of vitamin A which makes our skin shine.  They’re also high in vitamin C and boast a good range of minerals like iron and calcium.

All of the parts of a squash plant are edible; fruit, flowers, leaves and seeds.

Categories: Dinner, Healthy Eating, Peace and Parsnips, Recipes, Special Occasion, Vegan | Tags: , , , , , , | 2 Comments

Vegfest UK Awards 2015 – Last chance to vote!

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You may have heard that Peace and Parsnips has been voted in the ‘Best Vegan Cookbook’ category at this years Vegfest Awards.  Its a wonderful accolade for us and we’re very, very chuffed.  Today is the last day that you can vote and every vote counts.  There are loads of amazing vegan cookbooks on the list and its a privilege just to be there.

Anyone can vote and there are load of interesting categories.  Its incredible to see so many vegan/ plant based products, restaurants, chocolate, fashion…..the list goes it.  It just shows how much a vegan lifestyle is growing.  Happy days indeed!

VOTE HERE

Hopefully see you in London on Sunday 11th October for the Vegfest awards ceremony and a Beach House Kitchen cooking demo and book signing.

We hit the road and cooked the food festivals in 2015....

We hit the road and cooked the food festivals in 2015….

....and ate loads of pizza!

….and ate loads of pizza!

Categories: Awards/ Recognition, Vegan | Tags: , , , , , , , , , | 2 Comments

Braised Cauliflower and Puy Lentil Tabouleh and my Sisters Cornish Wedding

Braised Cauliflower and Puy Lentil Tabouleh

We’ve just spent a long weekend in beautiful Cornwall at my sisters wedding.  Weddings are always special, but this was especially special!  My own little sis!!!  Cornwall added a spectacular backdrop to everything we got up to.  I had been to Cornwall as a three year old, from which I surprisingly have a load of memories; staying in little farmhouse B and B’s, the intense smell of fresh manure, cream teas and the iconic Cornish lanes, where vegetation rises high above and it seems like all the roads are cut out of massive bush!  Its certainly a part of the world that leaves an impression.

My sis Laura and her new hubby Paul stayed in the most stunning little wood cottage almost on the beach, surrounded by dramatic cliffs and raging, white surf.  We all said that it seemed like South Africa or Australia, we couldn’t believe that these kinds of coastlines existed in our little island.  The surfers were loving it and there seemed to be a gang of pirates having a fire just down the beach.

The Watson family, all smart and ready for the wedding ceremony

The Watson family, all smart and ready for the wedding ceremony

My sis’s ceremony was on the beach and was a beautiful spiritual affair, although not ‘religious’, we revelled in the beauty of nature and the good things we all share; love, compassion, hope and freedom.  We also ate some sensational vegan food, prepared by the awesome Annie (who worked her socks off).  It was a Middle Eastern/ Southern Med style buffet, something Annie was vastly experienced in.  It showed.  Spicy carrots, green cous cous, fresh pitta, roasted pepper and almond puree, smokey aubergine salad and piles of crispy borek (with spinach and pine nuts).  Jane and I thought we’d died and gone spinning into a Lebanese form of nirvana.  I have rarely enjoyed food so much and the backdrop of the Cornish coastline, surrounded by our nearest and dearest, just added to the experience.

Laura and Paul in their little paradise cottage, Cornwall

Laura and Paul in their little paradise cottage, Cornwall

Jane and I drove our old Peugot estate, Hooty, down to Cornwall and camped in Hay on Wye for a night (central Wales), a real hot spot for second hand book shops and, as it turned out, vegan food.  Wahee!  The perfect combo. I love a good second hand bookshop, the smell alone transports me to a place of wonder and excitement.  I picked up a couple of antique books, precious heirlooms.  We also went to the amazing Old Electric Shop, a space for old vintage clothes, records and interior stuff as well as vegan food.  When Jane and I walked in, they were playing one of our favourite tunes at the moment, ‘Better Days’, we felt right at home immediately.  We missed out on their lovely looking lunch menu, we had to hit the road, but it all smelled amazing and their vegan cakes proved to be a full power breakfast as we took on the Glastonbury traffic.  We hope to go back to Hay on Wye this winter to go deeper into the bookshops and explore the beautiful local scenery.

We’re still on a high after getting back late last night and thought we’d share something in keeping with our awesome weekend in the beautiful south of England.  Here is a recipe taken from ‘Peace and Parsnips’ that would please anyone who has a passion for the cuisine of the Southern Med:

Tabouleh is a proper southern Med classic. Combined with great olive oil and sweet roasted cauliflower it makes a substantial salad. I love the spice mix baharat – if you can find it, substitute it for the ground spices. I like to use pomegranate molasses in the dressing – it gives a funky reddish tinge and has a sticky tang all of its own. For a special occasion, go the whole hog and sprinkle over herbs, baharat, pomegranate and chopped toasted almonds. Gluten-free option: replace the bulgar wheat with millet.

The Bits – For 4-6
100g Puy lentils
1 bay leaf
220g bulgur wheat, rinsed in cold water
about 450ml boiling water or veg stock
1 small cauliflower, cut into small florets, roughly 2cm in size, stalks finely diced (waste nothing!)
a large pinch of ground cumin
a large pinch of ground coriander
a large pinch of sweet paprika
a large pinch of ground turmeric
a small pinch of ground cinnamon
½ tsp sea salt
4 spring onions, finely chopped
½ a cucumber, deseeded and finely diced
2 ripe tomatoes, deseeded and finely diced
1 tbsp great olive oil
½ a handful of dried apricots, soaked for 2 hours, then drained and finely chopped
a handful of fresh flat-leaf parsley, finely chopped
½ a handful of fresh mint leaves, finely chopped
seeds from 1 small pomegranate
1 tbsp toasted sesame seeds

For the garnish
4 tbsp pomegranate seeds
a handful of chopped fresh parsley and mint

For the Pomegranate Dressing
4 tbsp olive oil
2 tbsp pomegranate molasses or juice of 1 large lemon
zest of ½ a lemon
1 clove of garlic, peeled and well crushed
a small pinch of dried mint
a small pinch of sea salt
½ teaspoon cracked black pepper

Do It

Put the lentils into a pan and cover with water. Leave for 5 minutes, then pick out any floating lentils. Drain, cover with fresh water, and add the bay leaf. Bring to the boil, then reduce the heat and simmer for 30 minutes, stirring and checking the water level (add more if needed). The lentils should be springy, but cooked. Drain if necessary, though there should be very little liquid left.

Put the bulgur wheat into a large bowl and pour over the boiling water or stock, enough to cover it by about 2cm. Tightly cover and leave for 30 minutes. Once cooked, fluff with a fork and cool.

In a frying pan, heat the oil on a high heat, then add the cauliflower and begin to fry. Stir regularly and cook for 10–12 minutes. Once the cauliflower has softened and the edges are slightly charred, sprinkle over the ground spices and salt and cook for a further 2 minutes, stirring well. Cover and leave to cool. The cauliflower should be nicely coated with the spices.

For the Pomegranate Dressing simply whisk all the ingredients together in a bowl.

Add three-quarters of the lentils to the bulgur wheat, along with the cauliflower, herbs and the rest of the ingredients, then pour over the dressing and mix gently together with your hands until well combined. Place in a wide, shallow serving bowl and spread out evenly. Sprinkle over the remaining lentils and garnish with pomegranate seeds and herbs.

The beautiful North Cornish coastline

The beautiful North Cornish coastline

Quick Peace and Parsnips update – we’ve recently been in Reveal Magazine, Daily Mirror Magazine and the Waitrose Weekend.  The Vegan Life Magazine has just done a review which says its ‘…..probably the best looking vegan cookbook we’ve seen.’  Which makes us smile.  Also, thanks to all who have left positive feedback on Amazon, Waterstones, Chat Rooms, etc its amazing to hear what you all think and to see people cooking the recipes makes all the effort of writing the book more than worthwhile.  Viva Veggies!

Catch up with us this Saturday 4th July at the Newcastle Vegan Festival, where Jane and I will both be doing talks and then in Flat White cafe in Durham on Sunday 5th July at 10am for a book signing with perfect vegan coffees.

Cover of Peace and Parsnips

Recipe originally posted on the brilliant Happy Foodie site.

Categories: Healthy Eating, Peace and Parsnips, photography, Recipes, Salads, Summer, Vegan | Tags: , , , , | 2 Comments

‘Peace and Parsnips’ on Youtube – Vegan Myth Buster

Peace and Parsnips was a full-on shoot, Sophie and I worked our socks off getting the food looking scrumptious for the camera and Al, the photographer, did the rest….

Mythbustin’…..

HERE is our little article about the book.

Categories: gluten-free, Healthy Eating, Peace and Parsnips, Vegan | Tags: , , , , , , , | 2 Comments

What’s in a vegan’s larder?

The Larder – The Land of Large Jars

Being a vegan does not make mean a massive life change or larder clear out.  Vegans eat the same as anyone else (bar a few major exceptions), you don’t necessarily need to raid your local health food shop.  Most of these items can be bought in markets, high street shops, supermarkets etc.  A regular non-vegan remark may be, “I’ve never tried vegan food”, a possible vegan response could be “Have you ever had an apple?!” We all eat vegan food everyday, its nothing new.

Being vegan does not mean a total revamp of your shelves and cupboards, although you may want to ditch that block of funky Stilton.  We like to keep them well stocked and raring to go…….  If you have the space, buying in bulk is the way forward.  Remember we are mad about food and keep far too much, buying little and often is a good idea.  You don’t need every spice/ condiment under the sun, buy a few and use them, the treat yourself to a bag of Ras El Hanout or Georgian Spice Medley.

This larder list represents a raft of ingredients that have been built up over time, many store very well, but things like spices must be kept in a well sealed jar away from sunlight and used reasonably quickly (when ground especially).  We are quite stringent about our spice cache.  We take better care of them than we do most other things (sorry about that pot plants).  Spices just lose their flavour and pizzazz otherwise.  There is nothing quite as pathetic as a pinch of lacklustre spice.  Whats the point!  We will be posting some ‘Waste Less – Top Tips’ very soon.

So, the vegan larder is almost the same as any other larder, but we have listed a few things that you may like to stock to keep things plant-based:

VEGAN STAPLES – None are necessary, but nice to have around.  Here are some of the stars of a vegan diet, all bursting with magnificent health giving properties.

Note – Some of these must be kept in the fridge.

Nutritional Yeast Flakes (add extra, cheesy flavour to dishes, comes with added B12)

Tahini (light or dark) and nut butters (like almond, brazil, peanut, macadamia or hazelnut)

Tofu, Tempeh (like chunky tofu), Seitan (also called ‘mock duck’)

Non-dairy milks (soya, almond, cashew, coconut, oat)

Flax seeds and oil (delicious, amazingly nutritious and full of omega oils and vitamin B12)

Coconut milk (very handy always)  

Vegan butter (aka non-hydrogenated margarine)

A variety of Olives (a great source of richness)

Some kind of seaweed, like dulse or nori, is always handy and delicious

Plus lots and lots of amazing fruit, vegetables, pulses, nuts and seeds.   The staples for any amazing vegan diet.  

So nothing too weird and wild eh?!  Here are other bits we regularly keep in our larder/ cupboards/ drawers/ random jars that act as launch-pad for the Beach House dishes.  “Houston!  We have turmeric!”

SPICES – We are mad about them, ground or seed, in a good way.  Stay spicy!!!!:

Cumin, coriander, ras el hanout, sumac, turmeric, chilli, cayenne,  garam masala, cinnamon, fenugreek, fennel seeds, cardamom, mustard seeds (yellow, red and/or black), asafoetida (hing), clove, ajwain seeds, star anise, nora’s (dried spanish peppers), paprika (smoked and sweet), good curry powder, nutmeg, good black pepper.  Normally a few odd spice mixes we’ve picked up along the way.  

PASTES/ PRESERVES/ BOTTLES – This set of beauties pack a real flavour punch:

Tahini, molasses, peanut butter, other nut butters like brazil or hazelnut, barley extract, marmalade, marmite, good red wine, white and sparkling wines, sherry, port, tequila (you get the idea……), orange blossom water, rose water, wasabi, tamari, mirin, teriyaki sauce, sushi vinegar, rice vinegar, balsamic vinegar, red and white wine vinegar, apple cider vinegar.

DRIED FRUITS – Such sweet things and so much tastier and nutritious than simple sugar:

Date, raisins, figs, prunes, apricots (unsulphured), apples, sun dried tomatoes, mulberries (if we’re lucky), cranberries, blueberries.

OILS – Richness, good fats and vital lubrication:

Light olive oil, great Extra Virgin Olive Oil (EVOO), vegetable/ sunflower/ rapeseed/ groundnut oil (for frying at high temp), good cold pressed rape seed oil (for dips and drizzles), walnut, toasted sesame, avocado, chili.

PICKLES/ JARS – Gherkins, capers, OLIVES, chutneys and jams, always marmalade, dijon, English and wholegrain mustard

SNACKS – Things that make you go mmmmmm!

Dark, dark chocolate, nachos, wasabi peas, bombay mix, baked chickpeas, japanese rice crackers, the occasional crisp

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POWDERS – Funky coloured things in bags and boxes, which are normally super healthy:

Nutritional Yeast Flakes, wheatgrass, barley grass, spirulina, cacao, live yeast, baking powder, bicarb of soda, organic and low salt vegetable stock, rock or sea salt, whole peppercorns

GRAINS/ OTHER DRIED STUFF – Where would we be without stodge and ballast?!

Pasta (brown, green and/or multi coloured – beetroot is cool), polenta (rough and fine), brown rice, many different beans, millet, barley, oats (rolled and Scottish), quinoa, cous cous, bulgur wheat, wild rice, wheat groats, muesli, buckwheat, rye flour, wholemeal flour, gram flour, spelt flour, coconut flour, corn flour, loads of different lentils, mung beans, alfalfa, soba and udon noodles, rice noodles, porcini/ shiitake mushrooms (dried), powdered seaweed, nori sheets

NUTS/ SEEDS – We are very nutty and seedy here in equal measure:

Sunflower, flax/ linseed, sesame, pumpkin, linseed, hemp, poppy seed, chia

Almond, walnut, cashew, hazelnut, peanut, macadamia (if we’re flush), pine nuts, pecans, pistachio, coconut, Brazil.

‘ERBS – Where would we be without these leaved wonders?!:

Rosemary, thyme, basil, chervil, tarragon, mint, ginger mint, dill, curry leaves, Thai basil leaves, oregano, dried mixed herbs, sage, bay leaves, marjoram, dried nettle, wild garlic, sorrel

As I said, you don’t need all of this, but the Beach House is in the middle of nowhere, so we keep a decent, old fashioned larder.  Jane loves drying herbs and I love grinding spices.  An essential part of cooking is of course the ingredients, not only buying them, but keeping them in tip-top condition.  A good larder is the sign of a happy cook!

We write alot more about spices, grains and vegan larders in general in our new book, Peace and Parsnips.  Its packed full of vegan deliciousness.  Coming soon in May 2015.

Out in May!!!!!!!!!!!!!!!!!

Categories: Healthy Eating, Superfoods | Tags: , , , , , , , , , , | 2 Comments

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