Posts Tagged With: cooking

Roasted Mediterranean Vegetable Rice – Lebanese Style

A simple, stand out dish to spice up your autumn

This is a real centre piece dish which is simple to make and packed with big flavours and colours.  This recipe will add a little warming spice and vibrancy to your autumn cooking.

You may not have roasted, or baked, rice before, but it’s an easy way of getting really intense flavours into a rice dish.  This is a great base for all kinds of variations, I made it Lebanese, down to the fresh spices I had; bharat, za’atar and sumac, but you could easily make it Moroccan, Italian, Indian, even Spanish, whatever spices and herbs you prefer.  The technique is the same, highly untraditional, but tasty non-the-less.

You could say that this is a Lebanese Paella, but maybe that’s pushing things.  I have a feeling I’d upset many of my Spanish friends and readers.  Paella is a passionate subject!

I’ve never had a dish like this in Lebanon, I know there are a load of rice dishes, but I’ve not tried a baked rice one.  I do love a Maqluba though, here’s my recipe from a few years ago Maqluba with Roasted Pepper, Aubergine and Almond.

This was cooked when we were in Spain, so I was making Paellas regularly, mainly because I love them dearly.  They are great cooked on a hob in a traditional Paella dish and in the oven, a little variation cannot be bad.  I think nailing a paella is important, get one paella that you know and love and your quality of life increases dramatically.  Paella is such a satisfying dish, a dazzling centre piece and like I said, is pretty easy when you know how.  Practice + a little know how = yums!

Big on flavours and colours.

A baked rice dish (some may call paella!) goes well on a sunny day, but I think they’re even better in autumn and winter time, when the toasted, roasted, aromatic flavours of this dish really come into their own.  There are many layers of flavours and textures, to me, this is what makes vegan cooking awesome.  I was talking at the weekend at Ludlow Food Festival, to a tent full of meat eaters, about the very same thing.  Most agreed that they’d eat vegan/ plant-based food if it was tasty without any qualms.  It’s all about unlocking the deep and stunning flavours in plant-based food.  This dish is like a key.  Meat eaters will love it, something you can cook for your family or a group of friends, and all will leave satisfied.

CRUSTS

Crusts.  They taste good.  They’re like a concentrated version of the rest of the dish.  The crispy, dark best bit. Many cultures agree with me, those who know a thing or two about cooking rice, I’m thinking Iran and Spain in particular.  The crust has a special name and is the prized part of the dish, handed to the most deserving person and polished off with relish.  Don’t fear a crust on this dish.  It’s a good thing.  Scrape it off and serve it as a crispy topping.  Of course the art is to discern between a crust and a layer of burnt food.  It’s a skill best learned through practice and a keen sense of smell.  You can also peek a little when the rice is cooking.

Let us join together and educate the word that crusts are our friends, especially children.  Why are many children adverse to crusts?  Cutting crusts off bread seems like madness to me.  Unless we’re saving the crusts for later to make some epic, crust based dish for a special occasion.  What would that dish be?  Answers below in the comments please.

Rice is a source of carbs, which is a good thing.  They keep us ticking over.  Nothing wrong with a nice plate of carb rich bits like rice mixed with plenty of fresh veggies and legumes in our opinion. They give us the energy to swim and run around.  Using brown rice here would make the dish even healthier, slow release carbs, long lasting energy.

I love this dish served with hummus or tangy labeh (yoghurt or sour cream would also be ace), a crisp green leaf salad and some lemon wedges.   Maybe even a sprinkle more za’atar and bharat.  Now that’s getting my taste buds excited.  In fact anything which combines the Lebanese flavour trinity of bharat, za’atar and sumac is exhilarating food.  If you haven’t tried these together in a dish, I highly recommend you pop down to the shops and get some.  They are widely available.  A nice idea is to toast some flatbread/ pitta, drizzle with olive oil and sprinkle over these spices/ herbs.  Instant Lebanese toast!  Serve with chopped tomatoes and cucumber, a nice breakfast there.

Shall we call this a Lebanese Paella?

If you’re interested in my travels around Lebanon last year, here are a couple of blog posts:

Seeking Falafel Perfection in Lebanon

I Ate Lebanon!

Or just click on the recipes header (above) for a selection of Lebanese recipes.  Surely one of my favourite cuisines with so many vegan options.

If you like this recipe, please let us know.  If you make this recipe, maybe you’d like to share a picture over on our Facebook cooking group, click here.  Lots of vegan cooks with positive outlooks over there doing amazing things with vegetables.  Feel free to share this recipe far and wide!  It makes our day when we see our recipes on Instagram, Facebook or Twitter.

Happy cooking!!

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Recipe Notes

Adding chickpeas is a nice idea instead of lentils, stir a tin’s worth of cooked chickpeas into the rice before topping with veg.

Top this dish with any veg that is looking good.  Autumn is here in the UK, we are spoilt for choice.  I used Med Veg because I was in Spain.  If I cooked it here I may top this with ingredients like red cabbage, more onions, wild mushrooms, carrots or squash.  My point is, feel free to play.  Let us know about your amazing creations in the comments below.

Don’t have bharat, use another spice mix like garam masala or ras el hanout.

Don’t have za’atar, use dried thyme with a few sesame seeds mixed in.

Don’t have sumac, leave it out.  When you serve this dish with lemon wedges, it adds the citrus kick we need.

Lemon wedges.  Yes, I do serve everything with lemon wedges!  It adds a lovely citrus lift to this dish.

You can use any type of shallow oven dish.

This dish will vary, mainly depending on the type of rice and dish used.  Check after 25 minutes, most of the liquid should have evaporated, remember, the rice will soak up a little liquid when you leave it to rest.

Roasted Mediterranean Vegetable Rice – Lebanese Style

Roasted Mediterranean Vegetable Rice – Lebanese Style

 

The Bits – For 6

400g short grain rice (risotto or paella rice works well)

50g green/ brown lentils

1 tbs cooking oil

1 tbs cumin seeds

2 medium onions (sliced)

4 large cloves garlic (sliced)

2 tbs bharat – spice mix

2 tbs za’atar

2 teas salt

650 ml light vegetable stock or hot water

400 ml tomato passatta

1 big red pepper (sliced)

1 small aubergine (sliced)

1-2 tbs olive oil

 

Toppings

Toasted walnuts/ almonds

Za’atar and sumac

Chopped fresh parsley

 

Serve

Lemon wedges

Hummus or vegan labneh

 

Do It

Wash and rinse your rice and lentils with plenty of cold water.  Drain well.

Preheat oven to 225oC.  Place in your shallow oven dish to warm.

In a large frying pan on medium high heat, add the oil and when warm the cumin seeds.  Fry them for 30 seconds and then add the onions and 1 teaspoon of salt.  Cook for 12-15 minutes, until nicely golden and caramelised.  Add the bharat spices, garlic and za’atar, stir and fry for a minute then pour in the passatta and 1 teas more of salt.  Simmer and stir for a couple of minutes.  Now mix in the rice and lentils and then vegetable stock, stir well to combine.

Pour the rice mix into your warm, not hot, oven dish.  Level it out with a spoon and scatter over the aubergine and peppers and gently press them down with your hand, until they’re roughly half submerged in the stock.

Place your dish in the oven for 30-35 minutes. Check after 25 minutes and drizzle over a little more olive oil to help the vegetables caramelise and add richness.

Once cooked, cover and set aside for 5-10 minutes to cool a little.  Then sprinkle over parsley, more spices and toasted nuts.  Best served as suggested, with hummus/ labneh and a crisp salad.

 

Foodie Fact

Aubergine (bizarrely known as eggplant to some!;) is a superhero of the veg world.  Us vegans use it all the time for its brilliant texture.  Have you tried cooking an aubergine on an open flame until charred.  When peeled, the aubergine is smoky and delicious, ready for traditional dishes like Babaganoush, but also makes an amazing burger filling or pizza topping.

Nutrition wise, aubergines are not exactly outstanding.  They do contain some fibre, vitamin B1 and minerals like copper and manganese, there are some cool chemicals in the black skin that are really good for us.  Like many veggies, eating aubergines with the skin on is best from a health point of view.

Categories: Autumn, gluten-free, healthy, Healthy Eating, photography, plant-based, Recipes, Travel, Vegan | Tags: , , , | 3 Comments

Awesome Autumn Offer £70 Off!! Viva Vegan – Spain, Plant-based Cooking Holiday, Nov ’18

Awesome Autumn Offer** now on £70 OFF per person!!

 

We’re offering a great opportunity to join us for Viva Vegan! Spain: Plant-based Cooking Holiday with Áine Carlin, full details below.

Book your dream weekend of winter sun in a stunning villa with delicious meals and much, much more.  Only a few rooms left!

We’ll be announcing more details this week about the weekend’s master classes and workshops, plus news on our yoga classes and Mediterranean inspired menus.

Best way to keep up with details and announcements for Viva Vegan! is over on our facebook event page.

See you soon in Spain!

**Valid until 8/10

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Viva Vegan! Spain

Thursday 8th – Monday 12th November 2018

Join best-selling cookbook authors Áine Carlin (Cook Share Eat Vegan, Keep it Vegan & The New Vegan) and Lee Watson (Peace and Parsnips) for a peaceful and inspiring slice of winter sunshine, delicious plant-based treats and beautiful beaches.

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

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

“Our passion for a cooking and enjoying creative vegan food and a healthy lifestyle brought us to work together. We’d been looking for the perfect location for a while, and wow, have we found it!”  Lee

Áine and Lee are thrilled to be able to collaborate, showcasing the diversity and vibrant potential of plant-based dishes.

They’ll be cooking creative cuisine, inspired by the sensational flavours of the Med, using local produce.

All meals will be prepared in the modern, open plan kitchen and served on the lovely terrace overlooking the beach, with nourishing smoothies in the morning and sunset mocktails, or a glass of local wine, each evening.

Murcia is called the ‘garden of Spain’ for a good reason, the fruit and vegetables are a plant-based cooks dream.

There will be daily cooking demonstrations and workshops, which will be themed and designed to give you all the skills, secrets and support you need to start cooking fresh, wholesome food at home.  Any level of cook will find interesting new tips and techniques.

Get ready to transform the way you cook!

Áine and Lee will share their knowledge freely and you’ll leave with a recipe booklet and newfound confidence.

Reserve your spot now for £49

“It was definitely the best vegan food (actually any food) that I’d ever eaten; beautifully presented and made with so much love by Lee and the team.Lee is passionate about plant-based food and was incredibly generous in sharing his wisdom and knowledge with us.”  Sandy

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‘Finding the balance between health and indulgence…Discover the beauty of plant-based food…leave your preconceived notions at the door – it’s time to cook, eat, smile (repeat)’ Áine

Our Viva Vegan! holiday takes place in a small, traditional village, aptly named the ‘jewel’ of the Spanish coastline.  An area that Lee loves dearly, where he has cooked and ran healthy plant-based events for many years.

This holiday offers not only a rare chance to truly unwind, recharge and enjoy some winter sunshine before the Christmas period, but also meet like-minded people.

We’ll be going on scenic walks along the stunning coastline and beaches, to small villages and cafes, with magnificent views of mountains and the ocean.

This is ‘real’ Spain and the Costa Calida is famous for its unspoilt scenery, an environmentally protected area with friendly locals.

November in Murcia is many people’s favourite month, lots of sunshine in the day and cool at night, it is also very peaceful and we’ll no doubt have the beaches to ourselves.

Awesome Autumn offer now available, £70 discount per person (see below)

Click here for full post, prices and information

 

Categories: Cooking Holidays, Events, gluten-free, healthy, Healthy Eating, photography, plant-based, Vegan, veganism | Tags: , , , | 2 Comments

Mango and Papaya Chutney

Mango and Papaya Chutney (vegan, gluten-free)

A tangy summertime tropical treat that goes well with most things; curries, burgers, salads, vegan cheese.  I used our Moxarella – Vegan Mozzarella recipe here on quite a tropical ploughman’s style platter.

Mango and papaya are two of my favourite fruits, although getting good ones can be tough in Wales.  I’ve noticed more papayas becoming available and the key to a papaya is to get them nice and ripe.  The skin should be almost completely yellow and orange and it should feel a little soft.  When I’ve eaten papayas in more tropical places, they go from just ripe to woah, take it easy, way too ripe in around 10 minutes.  It seems that in cooler climates, papayas are more relaxed.  Ours took around 4 days to ripen in a fruit bowl with bananas, if you want to keep it from ripening, pop it in the fridge.  I think a ripe papaya is a match for a ripe mango and, in India especially, is probably a 1/5 of the price.  No wonder Christopher Columbus called it ‘The Fruit of the Angels’.

I made this at the weekend for our Food for the Soul event in Snowdonia and promised to post the recipe. It has a good balance of sweetness and tang, with some spices to add extra dimensions of flavour.

Papaya Farming

I’ve worked on a papaya farm.  Honest!  Became pretty good at harvesting them.  This entails using a long piece of bamboo, standing under the tree and jabbing (gently) a ripe papaya with your bamboo appendage, they’re the yellow/ orange ones, and in approximately less than a second, catching the falling papaya with your free hand.  This is a tricky business and takes practice and the reactions of a mongoose, of which there was family of living just beside my hut.  This was in Tamil Nadu, India.  Most mornings we harvested the crops for the local market, a fascinating array of produce created in a relatively small area, using mainly permaculture farming practices.

I was writing Peace & Parsnips at  the time, in the sweltering heat of summertime, the farming was a day job of sorts.  It was a organic farm in a community called Auroville.  A fascinating place.  The farm was called Solitude Farm and I also cooked lunch there with the women in the kitchen.  I learned much, mainly about using tropical ingredients like yams, banana flowers, plantains, various flowers, purple amaranth, snake gourds, plenty of coconut, and all kinds of other things.  Surprisingly for me, basil and little sweet cherry tomatoes grew like weeds all over the place.  We cooked on wood fires, crouching on the floor.  I loved it.  The restaurant used only organic produce grown on the farm, even the rice and peanuts.

Lunch is legendary at Solitude – celebrating the produce from the farm

I’ve also harvested mango’s, but I’ll save that story for another day.  Hehehe.  It’s a dangerous undertaking.  Mango trees do not want you to nab their fragrant fruits.  Goggles can be useful.

This chutney is quick n’ easy, give it a whirl and be sure to let us know how it goes in the comments below.

Recipe Notes

This is a lower sugar chutney, I prefer it that way.  This has a good balance I feel, but if you like a very stick and sweet chutney, you may prefer a few more tablespoons of sugar.

We enjoyed this chutney with a mixed bag of a platter.  Nachos, salsa, smoky vegan mozzarella and pickled jalapenos.

Papayas are easy to skin, you can use a potato peeler or a sharp knife.  Then just scoop out all the big black shiny seeds.  The seeds are edible, quite peppery and bitter.  Your papaya flesh should be soft and deep orange/ pink in colour.

When you cut into a mango, be sure to trim away as much fruits as possible from the seed.  There can be quite a bit of fruit hidden around the seed.

Papayas can be huge, but in Britain, they are sold quite small, lets say around 8-10 inches in length.  That’s the size we use here.  Avoid papayas which are bruised or have lots of black spots.

 

Mango and Papaya Chutney (Vegan. Gluten-free)

 

The Bits – Make two large jars or 1 litre kilner jar

1 onion (finely diced)

2 heaped tbs fresh ginger (finely chopped)

1 small cinnamon stick

1 teas cumin seeds

1 teas coriander seeds

 

4 green cardamom pods (cracked)

1/3 – 1/2 teas chilli flakes or 1 red chilli (deseeded finely diced)

1/2 teas ground turmeric

3/4 teas nigella seeds

2 mangoes (peeled, deseeded and diced)

1 papaya (peeled, deseeded and diced)

100-125 g light brown sugar

125 ml red wine vinegar

1 tbs cooking oil

 

Do It 

In a sauce pan, add the oil and warm on medium high heat.  Add the cumin, cinnamon and coriander seeds, stir a few times, for around 30 seconds.  Then add the onions and ginger.  Fry for 6 minutes, until soft, then add the rest of the spices followed by the fruit and then finally, the sugar and vinegar.  Stir well and bring to a simmer.  Leave to cook for 35 minutes, until the chutney thickens.

Allow to cool, then spoon into a container.  This chutney is ideal served with your favourite curries, salads, burgers or why not try a tropical cheeze platter.

Store in a sterilised jar.  Will keep for a few months, but when opened, pop in the fridge.

Foodie Fact

Papaya is very high in vitamin C and is also a good source of folates, vitamin A and fibre.  Papayas help to support our immune system, are anti-inflammatory and may well keep our hearts healthy.

 

Would you like to learn how to cook awesome vegan dishes and completely relax for a weekend on a beautiful beach?

Join cookbook author Áine Carlin and I for our Viva Vegan! Plant-based Cooking Holiday in Spain.  Early bird offer now on! 

 

Categories: Chutney, Curries, gluten-free, Nutrition, photography, plant-based, Recipes, Travel, Vegan | Tags: , , , | 23 Comments

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

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

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

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

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

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

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

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

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

 

**Special Weekend Ticket Offer – £179**

 

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

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

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

All dishes are gluten and sugar free.

Book Now – Day Ticket £95

 

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

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

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

Book Now – Day Ticket £95

 

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

bespoke recipe booklet, vegan nutrition know-how sheet.

 

**Special Weekend Ticket Offer – £179**

Time – 11am-4:30pm

Location – Made in Hackney 

 

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

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

Super Tasty Mega Rice – Vegan Fried Rice

Sooooooooo tasty! Quick and easy rice dish, think Nasi Goreng (Indonesia)

There’s so much in this dish to get the tastebuds jumping; sesame pancake, oyster mushrooms, asparagus, ginger, crispy onions, deep and dark soya sauce……this is a quick lunch and an amazing way to treat leftover rice and veggies.

We all need a good, simple fried rice recipe under our aprons, in our cutlery draws or tucked away behind our chopping boards.  Super quick and tasty, some would say mega!!  This rice is something everyone will enjoy, packed with veggies and big flavours.

The sesame pancake is one of the stars here, it really adds something to the dish, giving it a change-up in texture and flavour.  It’s also very easy to get together and can be used in many dishes in many ways.  They’re great by themselves and are basically just a small cup of gram (chickpea flour).  Surely one of my favourite ingredients.

I was raised, for a chunk of my childhood in the Philippines, I just cooked this dish for Mum who says that it’s similar to my favourite Filipino fried rice that I ate breakfast, lunch and dinner as a nipper.  I’ve always loved trying new and exciting dishes.  Although this is a staple dish, we can take it in so many directions.  We eat it as a weekend treat in the Beach House, I like it especially in the mornings.  A big chilli hit in the AM beats an espresso any day!  Anyone else like fried rice for breakfast?

Use any array of veggies you like here, whatever is seasonal or hanging out in your veg tray/ basket.  This is similar to Nasi Goreng which is the ubiquitous vegan go-to dish in Indonesia, a country that Jane and I love deeply (see some our travel stories, street food or visiting tofu village).  I think it’s just as good without the fish sauce and Kecap Manis, which is a sweet soya sauce (I’m in Spain, so needed to improvise).

This style of rice dish is awesome with some aromatic paste, South East Asia style, probably the eastiest to get our hands on is Thai pastes, yellow, green or red.  A couple of tablespoons will do the trick.  But maybe you’d like to make your own, there are some good looking recipes for Basa Gede – Balanese Paste that are exciting me right now.  Must try soon, when lemongrass and the like are back on the menu.

Mega Tasty Rice – Leftovers given a very tasty make over

This is an awesome leftovers dish, using up rice cooked for something else.  If you’re cooking the rice especially for the dish, make sure it’s fully cooled first.  I always think fried rice is best when the rice has sat in the fridge overnight.  The best way to cool rice at home is to spread it our on a baking tray, it will cook much quicker than being left in the pan.  Rice needs to be cooled as quick as possible and then stored in the fridge.  Fried rice should be eaten straight away and not re-heated.

I’m doing a load of recipe testing and menu planning for the late summer and autumn at the minute, loving it!!  It can be so inspiring, but I’ve got to say, challenging too.  The success rate yesterday was less than 50/50.  Some dishes just seem to work in the head and in the pan/ oven/ mouth, just don’t work out.  This is a dish we cooked today for a quick lunch between recipe testing and the one I decided to share!  Such is life.  My favourite dishes tend to be the simple ones and when you look at our favourite dishes, from all over the world, it seems that that is just the way we’re wired up.

We love these little sesame pancakes

KEEP IN TOUCH

Don’t miss out on news and recipes, sign up for our newsletter.  Our Vegan Cooking Group is a place to meet likeminded cooks and share recipes and pictures, ask questions and pick up top tips.  You’ll also here first about any Beach House Kitchen events, loads of news coming soon (just tying up a few loose noodles).

This dish is so simple and versatile, hope you get to give it a go!

Happy cooking!

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Recipe Notes

Any long grain rice will do here, whatever you like best.

Add more chillies, I dare you!  I love this dish fiery!!

If you’re cooking your own rice, roughly 140g of uncooked rice will make 400-ish g of cooked.

Add whatever veggies you fancy to this, in fact normally, we add two or three more types to this dish.

To make this Mega Rice gluten-free, you can buy gluten-free soya sauce or tamari.

Fried Rice 101 – get all your ingredients and chopping done before you start cooking, makes things a cool  breeze as opposed to a potential heated stress-fest!

Super Tasty Mega Rice – Vegan Fried Rice

The Bits – For 4-6

1 small onion (finely sliced)

2 large garlic cloves (peeled and crushed)

2 tbs ginger (finely chopped)

1 small carrot (finely sliced into matchsticks)

 

100g oyster, or other, mushrooms (sliced)

1 green/ red pepper (deseeded and sliced)

2-4+ dried chillies or 1-2-3 teas chilli flakes (finely sliced)

 

6 asparagus spears (finely sliced at an angle)

400g cooked rice

250g chickpeas (drained)

3 tbs good quality passata

1 1/2 tbsp dark soya sauce

 

2-3 tbs cooking oil (I use good rapeseed oil)

 

Sesame Pancake

50g gram flour

100ml water

½ clove garlic

Couple large pinches turmeric

Couple large pinches salt

 

1 1/2 tbs sesame seeds

 

Serve

1/2 cucumber (seeds removed and sliced)

1 large tomatoes (sliced)

Crispy onions

Lime wedges

Your favourite chilli sauce (like Srincha or my fav Lingham’s)

 

Do It 

Add the ingredients for the pancake, except the sesame seeds, into a bowl, gradually add the water, stirring as you go to make a smooth batter.

Grab a large, non-stick, frying pan/ wok, add 1/2 tbs oil, place on a medium high heat.  When the oil is warm, pour the batter mix into the centre of the pan, swirling the pan to make a thin pancake.  Cook for 1-2 minutes, halfway through that time, sprinkle over the sesame seeds to give the pancake a good covering.  Now flip the pancake using a spatula.  Cook for another minute, then set aside.  Give the pan a quick clean out.

Return the pan to the heat, add 1 tbs cooking oil, when hot, add the onions, ginger, garlic and carrots.  Toss and fry for 2 minutes, then add the mushrooms, dried chillies and peppers, cook for another 2 minutes, now add the passata, soya sauce, chickpeas, rice and asparagus.  Stir gently and warm through fully for 2-3 minutes, making sure nothing stickes to the bottom of the pan.

Taste the rice, add a touch more soya sauce or salt for seasoning.  Chop up the pancake into strips and stir into the rice.  Serve straight away with crunchy veggies like tomatoes and cucumber, chilli sauce, crispy onions and a twist of lime is delicious.

View from the Beach House Kitchen (Spain branch) today. Way too close to the beach to work properly;)

Foodie Fact

Chillies have outrageously high levels of vitamin C, plus decent amounts of vitamin A, K and B-6. Vitamin C wise, they leave the oranges in the shade.

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

Vibrant Vegan! Healthy Global Cooking Workshops, 3rd & 4th February ’18 Hackney, London

We’re VERY excited to announce our latest BHK vegan cooking event down in London!

Are you looking for new plant-based cooking inspiration for the new year?  Lee invites you to get healthy and happy in the kitchen, and celebrate the diversity of vegan food whilst learning new skills and techniques.  

These comprehensive, hands-on, workshops are all about cooking in vibrant and creative ways and preparing delicious food that does us good, is easy to make, and that everyone will enjoy.  Big bold flavours, great textures and colours, proper tasty vegan food!

The dishes are all gluten-free and mainly using organic ingredients, some that Lee will bring from his local farm in Wales. 

The daily themes for the Vibrant Vegan! weekend will be: 

Saturday – HEALTHY VEGAN JUNK FOOD

All the textures, treats and flavours of fast food, but good for you!  We’ll start with a Cacao & Kale Mudslide Smoothie, then for lunch, Miso & Shiitake Ramen Bowl, Mac & Jack – BBQ Pulled Jackfruit with Sweet Potato Mac & Cheese, plus a quick Rainbow Sauerkraut. Dessert will be Mexican Chocolate Brownies with Dulce de Leche and Mango N’Ice Cream.  We’ll also learn a simple and inexpensive technique to make your own Chickpea Tofu.

Sunday – INDIAN FEAST DAY

Lee has travelled to India many times and is passionate about all things Indian food.  We’ll be cooking some of his favourite recipes picked up on his travels.  The day will start with a Rooibos & Almond Masala Chai, then for lunch we’ll make Squash & Cashew Butter Masala Curry, Thoran – Keralan Coconut Stir-Fry, Masoor Daal Tadka, a quick pickle and raita, plus a decadent raw dessert with Almond & Cardamom Biscotti and Smoky Cashew Cheese.  You’ll also learn a technique to make the perfect spiced rice.  Every time!

Some techniques and skills you’ll learn over the weekend:

  • Making vegan cheese – an easy, rich and creamy set cheese
  • Gluten-free baking techniques – all the flavour and texture, just without the gluten
  • Making chickpea tofu – inexpensive and delicious
  • Decadent raw dessert – healthy but you’d never guess!
  • Simple, healthy and quick masala curry and creamy pasta sauces
  • 2 minute n’ice cream
  • Macrobiotic salad
  • Super food smoothie – the best way to greet the morning
  • Cooking with jackfruit – Genius ingredient, unique texture
  • Nourishing 5 minute Japanese style soup
  • Homemade & healthy BBQ sauce
  • Spicy, warming chai
  • Perfect rice cooking
  • Quick South Indian stir fry
  • Simple & soulful daal making    

 

Each day, Lee will cover the basics; vegan 101, nutrition, food presentation and some chopping techniques. 

These workshops will be high energy, fun and informative.  Lee will share his experience and passion for vegan cooking at all times plus you will receive a bespoke recipe booklet to take home and give the recipes a try for yourself.     

We’ll have lunch together, trying all the dishes and getting to know each other. 

These recipes will give your mind, body and tastebuds a boost, getting you vibrant, inspired and healthy for 2018!  


 

Timing – 11am-5pm  

Venue – Made In Hackney, London, N16 6PA

 

We’ve purposely kept the groups small, so book early!

 

~BOOKINGS – SOLD OUT~

Healthy Vegan Junk Food 3rd Feb ’18 

Indian Vegan Feast 4th Feb ’18  

Special Weekend Offer 3rd & 4th Feb ’18

Please email us – hellobeachhousekitchen@gmail.com

to be put onto the waitlist, we may get a cancellation:)

Categories: Cooking demos, Events, gluten-free, healthy, plant-based, Vegan, veganism | Tags: , , , , , | 2 Comments

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

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

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

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

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

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

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

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

Book your space now

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

Some concessionary places may be available, please ask.

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

Global Vegan & Vegfest – Our big weekend in London

I’m just preparing for what is going to be a big weekend for the Beach House Kitchen. We’re heading to the big smoke for some fun and cooking!

We’re getting a car load of tasty ingredients ready for our events, we’re transporting the Beach House Kicthen to London this weekend!

Starting with the Global Vegan Cooking demonstration and lunch on Saturday. We’ve a few tickets left, but we’ve nearly got an arch full (the event will be in Sunshine Arts Centre, their main room is a railway arch!) We love it!! We’ll be cooking lots of global vegan recipes and having a mezze lunch.

Then on Sunday we’re off to Vegfest, a huge vegan festival in London. We were there two years ago and had a great time. We’ll be doing a cooking demonstration at 2pm, can’t wait to see all the new vegan foodie products and ideas and hopefully see some of Will Tuttle’s talk.  Not to mention meet lots of amazing new people. 

If we don’t see you there, I’m sure there will be a few pictures to share next week;)

Categories: Cooking demos, Events, healthy, Healthy Eating, Vegan | Tags: , , , , , , | 2 Comments

Charred Fig & Rocket Salad with Lemon Tofu Feta

 

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Photo by Al Richardson

This is a salad for all those who can’t say goodbye to summer just yet!  Figs seem all of a sudden plentiful in the UK.  I’m seeing them in most shops I go to.  I love cooking figs, so sweet and fragrant, and I can think of a few nice things to do with them, but charring them slightly and serving them with a crispy and lively salad is one of my favourites.

This is an original recipe from Peace & Parsnips, I rarely cook recipes from the past, I’m too busy creating new ones normally, but this is a winner and I really like the tofu feta and flavour combos.  I normally make tofu feta by simply crushing the drained firm tofu with herbs and other flavourings, but cooking it briefly in a pan here intensifies the flavours even more.

I’m very happy when eating figs, but must admit, most of the year only eat them dried.  I love the way they can be incorporated into traditionally savoury dishes like salads and they are perfect when mixed with a little spice and wholegrains.

I remember in Morocco living off figs for a few days in the mountains (which was not a great idea, they are full of oxalates), as a veggie back then, there was not a great deal to eat and I was really rural, up in the Atlas mountains hiking with some Berber musicians.  I bought figs on long ropes, big fig snakes, that I kept hanging from my backpack.  Whenever I needed a nibble, I just plucked one off the rope.  It was a great snack.

Experiences like that make me a little sentimental about some foods and figs do bring back loads of good memories.  Still, this is quite a long way from this dish which was influenced by my times picking grapes and travelling through France.  One of  the stand out dishes of that time was a meal prepared in the Loire region, a salad with charred figs that I’ll always remember.  I felt so grateful that the chef prepared a special dish just for me.

Most of you know that Jane and I can normally be found tucked away somewhere in Snowdonia, or travelling the less beaten path somewhere in the world, but this recipe found its way over to the food section of the Washington Post!   It’s incredible to see the food that we are passionate about in the Beach House in newspapers and blogs around the world.

Joe Yonan’s version of our ‘Charred Fig & Rocket Salad with Lemon Tofu Feta’ from The Washington Post

So this is a very healthy twist on a traditional feta salad that can be bulked out by adding more toasted nuts (cobnuts would be perfect!) and maybe some white beans would be nice, even mix in something like orzo or oven baked polenta…..ok, I’m getting carried away now!  It’s ideal for an autumn lunch, as we’re just hanging onto the sunshine and warmth in the UK and getting ready for the big, sustaining stews and soups of winter.  I say, get in the fresh figs while you can!

Recipe Notes

As we all know, figs are precious!  They are delicate and should always be handled and stored with care.  Give them a gentle squeeze when you buy them to check that they’re not too soft.

Figs are best washed just before you use them, because they can be so delicate, it’s best to cut them with a sharp knife.  Eat them within a few days of purchasing.

If you don’t have a griddle pan for the figs, a nice frying pan will do the trick.

————-

Charred Fig & Rocket Salad with Lemon Tofu Feta

The Bits – Serves 4

3 handfuls of rocket leaves
handful of fresh basil leaves
6 ripe figs, quartered
2 tablespoons balsamic vinegar
3 tablespoons toasted pine nuts

Lemon tofu feta
1 tablespoon nutritional yeast flakes
juice of ½ a lemon
½ teaspoon lemon zest
1 tablespoon olive oil
400g firm tofu, well drained, crumbled
1 clove of garlic, peeled and crushed
large pinch of sea salt
pinch of cracked black pepper

Lemon dressing
1 tablespoon lemon juice
1 teaspoon brown rice syrup
½ tablespoon balsamic vinegar
pinch of sea salt
1 tablespoon extra virgin olive oil

 

Do It

To make the tofu feta, put the nutritional yeast flakes into a bowl with the lemon juice and zest and leave to dissolve.
Heat the oil in a small frying pan on a medium heat and add the tofu and garlic. Pan-fry until slightly golden, then add the lemon mix, salt and pepper, bring to the boil and cook until the lemon juice has evaporated. Spoon into a bowl and allow to cool. Check that it’s just a little too salty, like feta.

To make the dressing, whisk together the lemon juice, syrup, vinegar, salt and extra virgin olive oil in a small bowl.
Mix the rocket and basil leaves together in a bowl. Drizzle 1 tablespoon of the dressing over the leaves and toss together. Keep the rest of the dressing for further dipping and drizzling.

Warm a griddle pan on a high heat and brush with a little oil. Just as the oil begins to smoke, place your figs widthways in the pan. Allow to cook for 2 minutes, basting them with balsamic vinegar as you go.Turn them when well caramelized, then remove the now sticky figs from the heat.

Scatter the leaves beautifully on plates, and top with the warm figs, a couple of spoons of the tofu feta and a sprinkling of toasted pine nuts.

 

Foodie Fact 

Apparently figs are one of the worlds oldest trees.  They are high in minerals like calcium, magnesium and iron and are a great source of anti-oxidants like vitamin A, E and K.  They also have a lot of fibre.

 

Categories: gluten-free, healthy, Lunch, Nutrition, Peace and Parsnips, plant-based, Recipes, Salads, Vegan | Tags: , , , , | 12 Comments

Banana & Peanut Butter Muffins with Date Caramel

Banana & Peanut Butter Muffins with Date Caramel

Most of the time, the simple things are the best.  Like these muffins.  They take a few minutes to make and I love the combination of banana, peanut and dates.  It’s like these flavours were created for a muffin!  This is a recipe that I keep going back to again and again, I’m really chuffed that I’ve finally got around to sharing it.

These muffins are loved by kids especially, I’ve seen some amazing reactions from kids when faced with these.  They disappear quickly and I think the caramel is a real favourite.   They are also pretty healthy, but kids are in no way put off by that, they just love them because they’re yum.  Kids are a good jury for food, they are perfectly honest and normally have an interesting point or two to make.

I have used a little white flour here, but you could go fully wholemeal if you’re feeling that.  Also, buckwheat flour is a lovely addition to these muffins, adds a real depth.  The key here it to not over bake them, they will go dry quickly.  Get them out when they are still soft in the middle, but a skewer comes out clean (a little stickiness is fine) and they will firm up when cooled.

The date caramel is so, so easy and can be used on all kinds of desserts and as a go to icing and filling, it’s just a superstar recipe with three ingredients only!!  These muffins also make for a great, super quick breakfast option.

We cooked these at the Home Cooked Happiness Vegan Cooking Retreat recently and I’ve noticed out of the big handbook of recipes we worked through, a couple of people have already made these muffins.  The sign of a winning recipe for me is if people feel like making it when they get home.  These muffins use such simple ingredients that almost anyone can jump in their kitchen right now and give them a go!

Recipe Notes

Get some nice big muffins cases here.  Little cup cake cases won’t do.  Preferably without frilly patterns on.  I’m against frilly patterns in this case.  I like plain brown or white, however Jane has talked me into a pink muffin case in the past.  These muffins are fun enough without additional frilliness.

If you’re feeling chocolaty, add a few tbs of cocoa/ cacao to the mix, the results are amazing!!

I like coconut oil, but normal vegetable oil is also fine.

———-

 

Banana & Peanut Butter Muffins with Date Caramel

The Bits – 10 muffins
3 ripe bananas
70ml coconut oil (melted)
65g light brown sugar
100g self raising flour
120g wholemeal flour
1 teas bicarb
1 teas cinnamon
3 tbs peanut butter

Date Caramel

175g dates
3 tbs peanut butter
3-4 tbs water

Topping

1 handful toasted peanuts (roughly chopped)
10 pieces dried banana/ banana chips

Do It
Preheat oven to 180oC, place 10 muffin cases in your muffin tin.

Mash the bananas in a mixing bowl, mix in peanut butter, oil and sugar, then the flour, bicarb, cinnamon. Mix well until a lumpy batter form.

Spoon the mix into your muffin cases, so they’re ¾ full. Pop in the oven and bake for 20 minutes.  Leave the muffins to cool in the tin.

Caramel – Place all in a blender and blitz until smooth. This will take a few goes. Drizzle in more water to thin out to a spreadable consistency.

Spread your caramel over cooled muffins, sprinkle with peanuts and stick a banana chip on top for a final flourish!

Foodie Fact 

Peanuts are nutritional powerhouses, like most nuts.  A handle full a day is a great idea.  Packed with minerals, antioxidants and protein, they are the ideal snack, rich in good fats and fibre.  Peanut butter is a great way of adding peanut power to smoothies, dressings, curries/soups/stews.  The hype is that nuts are fattening, but it has been shown that adding nuts to our diets can actually help us loss weight.

Jane and I have been enjoying them boiled, something we’d not tried until we went to China.  Great added to a stir fry or tossed with a Chinese Style dressing in a salad.

 

We’re off to Spain in May ’18 to host ‘A Taste of Bliss’ with the wonderful Complete Unity Yoga.

Come and join us!  Click here for more information and bookings.

Categories: Baking, Cakes, Desserts, healthy, Nutrition, photography, plant-based, Recipes, Vegan | Tags: , , , | 6 Comments

One World Vegan Cooking Retreat – Photos, Memories and Thanks

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

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

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

The lake at dawn behind Trigonos,

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

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

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

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

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

Dark Chocolate Brownies with Dulce de Leche 

Jane and I during one of the cooking demonstrations

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

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

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

Trigonos beautiful in the sunshine

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

Artichoke flower

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

Down by the lake

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

One World Vegan – Local produce given a global twist

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

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

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

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

The group getting involved during one of the cooking demonstrations.

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

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

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

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

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

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

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

Simple Seared Mushrooms with Pea Puree & Minty Crushed Peas

Seared Mushrooms with Pea Puree & Minty Crushed Peas

We had this for dinner tonight and thought it was definitely good enough to share.  So simple, light and flavourful.  This is the kind of dish that is perfect for a long summer lunch/ dinner.  Out in the garden, especially when you’ve a few courses planned.  Ideally, a low maintenance starter is a great way to kick things off in the kitchen.

It’s a attractive looking plate and the mushrooms can be done anyway you prefer.  Here I have put the easiest, but you could easily add a splash of sherry, like Pedro Ximenez, or balsamic vinegar, even a dash of good tamari, to the pan just before they’re done.  The mushrooms will absorb the liquid and caramelise even better.

We had this in the garden with Dad, we’ve loved visiting Durham of late, such a beautiful county and have recently been up to Banborough castle and beach for a look around.  It was a sunny day with stunning views, I love the castle, perched above the coastline.  We built a massive sand dragon with seaweed for flames and mussel shell claws.  I think we’re missing Wales!  We’ll be back there soon.  Dad lives in the countryside, not far from Yorkshire and we’ve loved walking around the local forests and fields.  One a good day, the countryside just comes alive.  I’m cooking quite a lot at the minute, so it’s great to get out in the fresh air and sunshine.

You can use those gorgeous King Oyster Mushrooms here, if you can find them.  I happily settled for portobellos.  I use frozen peas, but fresh peas would have been even more amazing.  Grab a podder and go for it!!

Banborough beach, Durham – it’s a bit freezing in the North East

The Bits – For 2 as starter

3-4 Large Portobello Mushrooms (cut into thick slices)
1 tbs olive oil

Mint puree
125g garden peas
2 small spring onions (finely sliced)
2 tbs olive oil
100ml boiling water

Crushed Peas
200g garden peas
8 mint leaves
200ml water

1 tbs olive oil
2 pinches sea salt

1 pinch black pepper

 

Garnish

Fresh mint, pea shoots or even edible flowers

Light and simple summer dish

Do It

Pea Puree
In a small sauce pan on medium heat, add the oil and sweat the onions with a pinch of salt and pepper for 5 minutes. When they are soft, add the peas and boiling water, turn the heat to high. Put a lid on and boil for 3 minutes. Transfer to a blender and blitz until smooth. Pour back into the saucepan and set aside.

Crushed Peas
In a small frying pan on high heat, add the peas, water and mint, boil for 2 of minutes. Drain and plunge into cold water.  Drain again and in a small bowl, crush the peas with a fork, mix in the oil, salt and pepper.

Mushrooms
Cut the mushroom into 1/2 inch slices.

Heat oil in a large frying pan on medium high heat, and sear the mushrooms for 1-2 minutes on each side. They should be golden brown and tender. Now pour in the pedro ximenez/ balsamic and cook until it has evaporated, another 30 seconds to minute, flipping the mushrooms to coat them.

Heat your pea puree back up.

On a warm plate, spoon on the pea puree, place the mushrooms nicely on the puree, scatter with the crushed peas and herbs. Garnish with herbs or pea shoots, sprinkle with salt and pepper. Serve immediately.

A walk in the woods – Durham

A TASTE OF BLISS – OUR SPANISH HOLIDAY MAY ’18

Talking of summer, come and join Jane and I, with Complete Unity Yoga, at our Taste of Bliss Retreat (click here for details) in May ’18.  A relaxing and inspiring holiday with fully plant-based food cooked by me and a variety of activities and excursions, even a cruise on a vintage yacht.  Will and Malene will be teaching yoga each day and we’ll have a whole host of workshops relating to healthy being.  *Book here*

Our villa for A Taste of Bliss Retreat in May ’18 – Murcia, Spain

The coast of Murcia is a stunning and peaceful place.

 

Categories: gluten-free, healthy, photography, plant-based, Recipes, Summer, Vegan | Tags: , , , , , | 3 Comments

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

Jane and I at the Discovering Vegan Cooking Demonstration

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

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

Whole Roast Cauliflower with Za’atar & Tahini Yoghurt

 

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

 

Strawberry Power Smoothie

Homemade Oat Milk

 

BBQ Jackfruit & Cosmic Slaw Sliders

 

Corba – Turkish Lentil Soup with Flatbread

 

Whole Roasted Cauith Za’atar, Pomegranate & Tahini Yoghurt

Roasted Mediterranean Vegetable & Basil Tart

Goan Squash & Black Eyed Bean Curry

 

Sticky & Sweet Indonesian Tempeh/ Tofu with Sambal

Tofu Bacon Bites

Wholegrain Herb Pilaff with Buckwheat, Millet & Quinoa

Kale, Avocado & Gomasio Salad

Roasted Balsamic Beetroots

Chargrilled Pineapple Chunks

Sprouted Mung Beans & Green Lentils

Simple Kimchi

 

Coconut Banofee Pie

Decadent Double Chocolate Cake with Berries

 

Cashew Cream Cheese & Smoky Cashew Cheese

BBQ Jackfruit & Cosmic Slaw Sliders

 

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

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

 

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

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

 

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

 

Our new recipe booklet packed with tasty and healthy dishes

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

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

Italian Vegan Summer Feast – A Celebration! (pt 1)

Italian Vegan Summer Feast – Get a load of that!!

We love sharing with you our favourite recipes!  Here’s a whole feasts worth!!  If I had time, I’d blog every night.  I think good recipes are best shared.   I never understand the whole secret recipe thing.  Let’s cook!

The post was originally so long, I’ve had to split it into two.  But don’t be overawed, the recipes are straightforward.  This celebration was a winner over on our Facebook cooking group, click here to join, where recipes are shared and there is much chat plus healthy vegan vibes and stunning food.  Pop over and take a look.

The simple and delicious flavours of Italy make the most out of our summer produce. When the sun comes out, we start getting tasty tomatoes, peppers, and the flavours of the Mediterranean can be found locally in the UK for a short window. I love it! This is a feast designed for a party or entertaining guests/ people you hopefully like, when you want a table filled with a wide range of dishes, not too complicated food that compliments each other.  For me, Italian food goes perfectly with a sunny afternoon and a bottle of something amazing.

THE ITALIAN CONNECTION

The reason for this meal was our relatives visiting from Italy, they live near Lake Como. Jane and I love Italy, one of our favourite places on this big rock, but we’ve never been North.  Can’t believe we’ve got family living in Italy and we haven’t been to see them.  Shame on us.   Since coming back to the UK we’ve been loving kitchen time and trying out ideas from our travels.  I guess the tart is like a pizza, but with a puff pastry base.  When I’m busy, I like working with puff pastry, it’s far too easy.  I’ve just discovered pre-rolled puff pastry.  Wow!  That is pure laziness and brilliance at the same time.   Whack it on a tray, bake, job done.

Here’s some of our Italian travel snaps.

When preparing a menu, we need to think about textures and flavours, how they mingle and benefit from each other. I find writing menu’s really enjoyable and a great challenge.

If you can, present the dishes on large plates or shallow bowls. Spread things out, make them look lovely.

 

Recipe Notes

This is going to take a few hours to get together.  Its a weekend special.

Gluten-free – Just use gluten-free pastry/ pasta for the tart and your favourite gluten free bread.

Additional deliciousness – this tart is awesome with some prated vegan parmesan sprinkle over at the end.  Violife do a parmesan which is scarily like the real thing Jane and I were amazed by it, you could smell the pong upstairs and in the garden.  Just like the other stuff.  Potent.  There must be some kind of genius going on there. Vegan parmesan!! Whatever next. Exciting times in the foody world powered by plants.

(You’ll notice a couple of dishes are missing from the picture above, you’ll find a Chocolate Cake recipe here the Peanut Butter Scones may appear soon.)

 

The Bits – For 6-8 Light Meal

Pepper, Basil and Cashew Cream Cheese Tart (Vegan)

Pepper, Basil & Cashew Cheese Tart

1 pack puff pastry

1 tin chopped tomatoes
1 garlic
salt and pepper

3 peppers – different colours looks nice (sliced)
2 onions (thickly sliced)
2 handfuls squash (chopped into cubes)

 

Cashew Cheese

1 cup cashews
1/2 lemon (juice)
3 tbs nutritional yeast flakes
1/2 garlic clove
Large pinch dried oregano

 

1 handful fresh basil leaves

Dried oregano

3 tbs plant milk (for brushing)

 

—————-

Preheat fan oven 200oc.

Place the peppers, onions and squash on a large baking tray, season with salt and pepper, use two if squashed, and roast for 25-30 minutes.

In a sauce pan, add tomatoes, garlic, season with salt and pepper. Simmer for 15 minutes, until a thick sauce forms.

Roll out your puff pastry thin on a piece of lightly floured greaseproof paper. Brush with milk. Bake in oven for 12 minutes. Leave to cool slightly.

Spread a layer of tomato sauce over tart, scatter onions, peppers, squash, sprinkle with oregano, black pepper.

Brush the edges of the tart with plant milk, bake for 15 minutes. Can be served hot or cold.

Place all the cheese ingredients in a blender and blits until smooth.

To serve, blob on cashew cheese and tear over some basil leaves.

 

Tomato & Balsamic Salad

Tomato & Balsamic Salad

4-5 ripe tomatoes (chopped)
2 tbs balsamic vinegar
1 tbs olive oil
Salt & pepper
1 handful basil leaves

——————–

Mix together in a bowl and tear your basil leaves over.

 

Roast Rosemary Potatoes

Roasted New Potatoes & Rosemary

New potatoes (par boiled)
Few sprigs of Rosemary
Salt
2 roasted garlic bulbs

 

——————-

Take your par boiled potatoes, toss them in the rosemary, salt and oil, roast in the oven for 30 minutes. (200oC) until crispy and golden, turning them once.

Serve warm.

 

Italian Style Dressing

8 tbs olive oil
3 tbs white wine vinegar
2 small garlic cloves (crushed)
3 tbs chopped parsley
1/2 teas dried oregano
1/2 small lemon (juice)
Large pinch dried red pepper

——————-

Whisk all together in a bowl or shake together in a jar.  Check seasoning.

 

Buon appetito!

 

This is only half of the recipes, check out the Italian Vegan Summer Feast (pt 2) post for more.

 

Categories: Dressings, healthy, photography, plant-based, Recipes, Salads, Side Dish, Special Occasion, Summer, Vegan | Tags: , , , | 5 Comments

Global Vegan – Cooking Demo and Buffet Lunch, London

Global Vegan

Cooking Demonstration and Light Buffet Lunch

with Chef and Cookbook Author Lee Watson

Saturday 21st October ’17 Brixton, London

———

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

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

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

You’ll be shown how to make:

Plant-based cheese

Raw desserts

Simple curry

The best out of tofu and tempeh

Ultimate breakfast smoothies

Buddha/ Poke bowls

Wholegrain dishes

and much more…

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

Price – £40 per person

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

Click here to book

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

Event time – 11:00 – 14:30

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

Contact email – hellobeachhousekitchen@gmail.com

Join Lee’s vegan cooking & retreat group

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Pulled BBQ Jackfruit Burger, Yogyakarta, Indonesia

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

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

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

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

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

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

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

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

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

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

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

Categories: healthy, Music, Nutrition, photography, Superfoods, Travel, Vegan, veganism | Tags: , , , , | 11 Comments

Discovering Vegan Cooking Demo & Three Course Lunch – Newcastle

Discovering Vegan Cooking – Newcastle

Saturday 29th July 2017 10am – 2.30pm

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

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

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

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

Price £55 per person

Includes:

Three course lunch with mocktail

Full recipe and instruction booklet

Tea/ coffee on arrival

Smoothie andPlant-based milk demo and tasting

Cooking with tofu, tempeh and wholegrains

Making your own vegan cheeses

How to cook quick and easy soup, burger and curry

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

Making decadent desserts

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

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

Bookings and enquiries click here

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

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

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

 

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

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

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

Full details are below.

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

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

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

See you in beautiful North Wales soon.

Lee & Jane:)

———–

ONE WORLD VEGAN: 4 DAY HEALTHY COOKING RETREAT

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

A Trigonos Course

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

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

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

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

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

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

Prices from £380 to £550

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

 

HOME COOKED HAPPINESS: 4 DAY SIMPLE VEGAN COOKING

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

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

Prices from £320 to £490

To book your place contact Trigonos on 01286 882 388

 

 

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

Cake Bully Anyone?! China – Weird and Wonderful Menu Options

Walking the Great Wall of China

Walking the Great Wall of China

After reading an option for Sick Kebabs on a menu today in Kathmandu I remembered that we haven’t shared our official Beach House Kitchen Chinese Menu with you. We popped it on our FB pages and our friends chuckled, we think you might too.  This menu has been veganized btw as there were some pretty unappetizing things being sold in China.

These are English tranlasted menu options that we encountered whilst travelling around China. Some are gristly, some are just a bit of a giggle. It’s not easy to be vegan in China that’s for sure!

It's a long walk!  The Great Wall;)

It’s a long walk! The Great Wall;)

If you’ve seen it before, there are some new entries on this menu. Please let us know your favourites in the comment section.  Your top three!

Bon Appetit;)

With the Terracotta Army, Xi'an

With the Terracotta Army, Xi’an

THE FALLOW AMUSEMENT RESTAURANT
MENU

Starters

Acid beans

Coke slipped balls

Beijing heaving

Fried ring wish

Sweet man balls out

A fire of coals

Brother yipin elbow

Available Bullfrog brother

Brother signature hairtail

Chairman mao blood flourishing

I miss you tea

Main Course

Flying elephant pizza

Doush drop

Hot szhichuan mother in law pot

Ass vegetables

Brine platter

Mild vinegar sting

Head brine

Rice rope

Exploding cheese

Douzi mashroom

Rape wish rice

Whelk like green tea

Secretary general of crisp

The guanzhong impression

Burning naked oats with ear wire

Jump to the melody of the tongue

Fubage hospitality food

Jing yang let one

Sides

Take the cucumber

Snow covered the volcano

Hand grasp bread

Being soft noodles

Farm style group

Prickly white ash salad

Burn three fresh

Stone bowl of bean jelly

Mung plum porridge

Tonight’s the night lion head casserole

Tomato suck

Cake bully

River crusie on a cement boat (long story), Xingping

River crusie on a cement boat (long story), Xingping

PS – We didn’t actually try any of these (well maybe a couple) and think it’s pretty amazing that many restaurants had English menu’s in the first place.  We were embarassingly bad at Cantonese/ Mandarin.  Thank you China!

 

Categories: photography, Travel | Tags: , , , , | 7 Comments

5 cookbooks that inspire my cooking (and eating!) – Happy Foodie Article

If you’re trying out vegan living this January with the awesome Veganuary or just looking for some interesting cookbooks, here’s a little selection I picked for the Happy Foodie site:

Lee Watson, the author of vegan cookbook Peace & Parsnips, has shared the 5 cookbooks that shaped the way he thinks about (and eats!) food. Find out more about Lee’s own cookbook here.

The New Good Life – John Robbins

I have been cooking vegan food for many years, I’ve always been fascinated by the creative way we can use plant-based ingredients to produce stunning dishes to suit any palate. Veganism for me was a gradual shift, it seemed liked the more I learnt about it, the more it embodied the lifestyle I wanted and my ethics and hopes for the future. The New Good Life was one book that made a big impact on me. Being a vegan has many positive effects, not just relating to animals, the environment and our health. This is a passionate book which gives practical steps to move away from the view that happiness is gauged by our status or what we have lurking about in the bank. We can live well on less, whilst moving ever closer to harmony with nature, the planet and ourselves. This is certainly my approach. Diet is a major part of this and John explains the health benefits of a plant-based diet, planet-friendly food that saves money and much more.

John was a big part of the popular ice cream brand ‘Baskin and Robbins’ until he went through a complete change of heart after realising the true implications and costs of the dairy industry. John became an advocate for a vegan lifestyle and has now been campaigning for years, living the good life and writing many books, ‘The New Good Life’ is my favourite.

As a sign of the times, Baskins and Robbins are now releasing their first ever vegan ice creams. I’m looking forward to trying some soon.

Diet for a Small Planet – Frances Moore Lappé

This book came out in the early 70’s, it was before its time, one of the first books to highlight the hugely negative impact of meat production on the environment. It is also filled with meat-free recipes and tips on a healthier diet. Frances argued for ‘environmental vegetarianism’ and veganism naturally takes this further in the right direction. The book also highlighted issues like world hunger and how it is affected by our still highly ineffective food policies.

It can be baffling and frustrating to read this book and know that we’ve been talking about the same issue for over 50 years. I think one major issue is that we just aren’t offered the correct information about the environmental impact of our dietary choices.

Going vegan or choosing to eat more plant-based meals minimises the support for large-scale animal agriculture, which is the number one source of global warming, much more destructive than the entire transport industry put together! This is a contentious issue but gradually, the true impact of animal agriculture is being understood. Environmental issues like these certainly influenced my reasons for becoming a vegan and cooking planet-friendly foods.

World Peace Diet – Will Tuttle

For anyone interested in veganism or moving in this direction, on any level, this is the first book that I recommend. There are precious few books out there that speak from the heart of veganism, which for me, is rooted in compassion for all beings. Will looks deeply into the implications and rationale of a vegan lifestyle; from ethical, health, historical, cultural and environmental perspectives. He really breaks it down in a highly readable, logical and illuminating way.

Veganism is a profoundly positive and peaceful way of thinking and acting, many global issues can be linked with the food we consume and how it is produced. Will brings this to life with realistic examples, scientific support and an open approach. I think the secrets to a truly better, more peaceful and sustainable world are tucked away in these pages.

How to Cook Your Life – Dogen

I admit to not reading many cookbooks or watching food programmes on TV. I work as a chef and once I’ve been cooking all day, then cooked dinner, I’m ready for something a little different. A nice slice of peace.

Mindfulness is becoming more and more popular and How to Cook Your Life takes us back to the 13th century, the writing of Zen master and philosopher Dogen. It reveals the rules and etiquette of a Zen kitchen and how cooking well is an integral part of living well.

I believe wholeheartedly in this approach, every part of the cooking process is important, from buying or growing the food right up to the washing up!

I see mindfulness as being inextricably linked with a vegan lifestyle. The more mindful I become, the more sensitive I am to the way that my thoughts and actions affect myself and others.

In a Zen Monastery, only the abbot has a higher status than the cook (or tenzo), who is always an experienced monk. The abbot looks after spiritual matters, you could say feeding the mind, and the cook takes care of the physical side, feeding the body with wholesome food imbued with good energy. This book helped me to realise a more conscious and focused approach to the way that I cook, eat and live.

The Mystic Cookfire – Veronika Sophia Robinson

This is one of my partner Jane’s favourite cookbooks. It was a tough choice as there are so many amazing vegan chefs out there writing brilliant books; Aine Carlin, Isa Chandra Moscowitz and Angela Liddon to name but a few, but my cooking influences come from all sorts of angles.

The Mystic Cookfire is beautifully written with an open heart and lovely illustrations. It’s the rare kind of cookbook that you could quite happily read like a novel, tucked up in bed, with some hot chocolate. On the rare occasion that I have a day off playing with pots and pans, this is Jane’s go to cookbook, we eat from the ‘Mystic Cookfire’ (what a name!!).

I love eating food with soul, something so intangible, but you know the kind of food I’m talking about. Home cooked happiness! These recipes are simple, plant-based and nourishing; the kind of food that can make a house a home, dishes that will become family staples for years to come.

This book also focuses on the deeper relevance of food and cooking. How it is much more than just throwing some ingredients together. Cooking can be a daily routine that accentuates the lives of cooks, families and loved ones.

I’m a sucker for a good quote and this book is packed with amusing and informative references and quotes. Good cooking for me comes from a place deeper than just sound technique. There has to be some love in the mix!

Originally posted on the Happy Foodie site.

Categories: cookbook, Environmentalism, Healthy Eating, Sustainability, Vegan | Tags: , , , , , , , , | Leave a comment

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