Posts Tagged With: food

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

Seeking falafel perfection in Lebanon and making the dream falafel wrap

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

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

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

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

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

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

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

Monster falafels taking over the city (a poster)

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

A VERY BRIEF HISTORY OF FALAFEL

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

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

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

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

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

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

FALAFEL GEEK CORNER

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

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

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

THE DREAM FALAFEL WRAP (LEBANESE EDITION)

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

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

What makes the perfect falafel wrap?

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

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

That’s it!  Simply amazing!!

BEST FALAFEL WRAP IN LEBANON….

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

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

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

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

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

Falafel lovers footnote:

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

 

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

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

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

I Ate Lebanon! – My experience of vegan Lebanese cuisine

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

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

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

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

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

MEZZA – LEBANON ON A (LITTLE) PLATE

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

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

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

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

EATING LEBANON

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

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

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

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

WHAT I ATE – VEGAN LEBANON

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

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

The finished Manouche (Manakish)

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

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

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

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

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

LEBANON LOVES FOOD (AND DRINK)!

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

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

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

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

LEBANESE COFFEE

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

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

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

DESSERT

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

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

BEIRUT

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

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

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

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

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

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

Street Art – Beirut

A RANDOM VEGAN POKE

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

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

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

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

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

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

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

 

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Categories: Healthy Eating, photography, plant-based, Travel, Vegan, veganism | Tags: , , , , , , | 11 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 disgusting things being sold in China.

These are actual English tranlasted menu options that we encountered whilst travelling around China. Some are gristly, some are just plain hilarious. 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

Street Eats and Delicious Days – Our Indonesian holiday snaps

I loved this woman and mama! Could she cook;) Tempeh and tofu that melted in the mouth and some excellent peanut relish. Sulawesi

I loved this woman and mama! Could she cook;) Tempeh and tofu that melted in the mouth and some excellent peanut relish. Sulawesi

I’d go as far as to say this.  Indonesia is the best country in Asia for a vegan traveller, probably the world.  There we go, I’ve said it.  In black and white.  Can’t take it back……Thailand is also pretty damn good too…….but Indonesia!!!!  See evidence below (quick before I change me mind!)  Its been a while since we were there, we left in September, but these are highly enjoyable edible memories and I just had to share them around.

We had a fairly stunning 2016, packed it full of things that sparkle and shine.  We’ve been so busy that the Beach House Kitchen has taken a bit of a back seat.  Battling with pants internet is a thankless task, but here we are.  Finally, a sound and reasonable wifi zone.   I have a long, long list of things that’d I’d love to post, so no more waffle……..first up, the wonders of Indonesia!

Typical Indonesian kitchen. Outside cities, everyone is cooking over wood and doing everything brilliantly old school, see pestle and mortar.

Typical Indonesian kitchen. Outside cities, everyone is cooking over wood and doing everything brilliantly old school, see pestle and mortar.

Travelling is a way of life that suits us very nicely.  Indonesia is a land (many peices of land in fact) that we’ve always wanted to visit.  We were highly undisappointed by the month we spent there.  Indonesia is vast archipelago filled with some of the friendliest people and tastiest food on this beautiful planet.  I was blown away by the sheer volume of vegan friendly fare.  I loved the constant stream of tempeh and tofu, the buzzing and diverse street food scenes that varied from town to town.  The scenery was breathtaking, we took up residence in a hut on an deserted island (with the perfect hammock), we swam with dolphins, we wandered up active volcanoes (smelling of off eggs, sulphur clouds), we threw ourselves into the mayhem of Jakarta, nearly got stuck in the jungle, stayed in traditional villages with fascinating ancient traditions, beliefs and rituals.  It was a feast in more ways than one.

So here we are, some Indonesia sunshine and vibrancy that can’t help brighten any January morning.  You’ve all probably heard of staples like Nasi Goreng (basically fried rice) or Mie Goreng (fried noodles) but there is so much more to Indonesian veg based (sayura) cuisine.  Of course, the best food, the food that represents a country, is always found on the streets and in little, potentially shabby looking places.  Fancy restaurants are all well and good, but we believe the food that matters is enjoyed by all, that’s where you’ll find us.

Salamat Maka! (Bon Appetit!)

Traditional village - Tana Toraja, Sulawesi

Traditional village – Tana Toraja, Sulawesi

The kind of sensational meal available from a village house doubling as a restaurant. Eaten on a bench beside the road, coconut tempeh, spicy chutney, all kinds of fascinating veggies that grow near or in rivers. Oh, and jackfruit (everyone loves it now!) Little village, somewhere in Sulawesi

Gudeg.  A kind of sensational meal available from a village house doubling as a restaurant. Eaten on a bench beside the road, coconut tempeh, tofu, mashed casava leaves, spicy chutney (the ever present sambal), all kinds of fascinating veggies that grow near or in rivers. Oh, and jackfruit (everyone loves it now!) Little village, somewhere in Sulawesi

Inspecting a local salad outfit. These guys used interesting irrigation and tables. Clever. Salad leaves are very fashionable in rural Sulawesi. Tomahon, Sulawesi

Inspecting a local salad outfit. These guys used interesting irrigation and tables. Clever. Salad leaves are very fashionable in rural Sulawesi. Tomahon, Sulawesi

View from our trusty hammock. Floating in the ocean on an island in the middle of the Togean Sea. Some of the best snorkelling. Togean Islands, Sulawesi

View from our trusty hammock. Floating in the ocean on an island in the middle of the Togean Sea. Some of the best snorkelling imageable. I swam with some friendly black porpoises. Togean Islands, Sulawesi

Fried tempeh, jack fruit stews and piles of moring glory, plus the most digusting sulphurous bean I've ever encountered. Rank! You even get serenaded here by local guitarists singing Indonesian folk or The Beatles. Street eats in Yogyakarta, Java

Fried tempeh, jack fruit stews and piles of moring glory, plus the most digusting sulphurous bean I’ve ever encountered. Rank! You even get serenaded here by local guitarists singing Indonesian folk or The Beatles. Street eats in Yogyakarta, Java

Gado gado. Just the best. These carts, hundreds of thousands of them, are doing amazing things with peanuts and veggies all over Indonesia. Cost, about 50p for dinner. This guy is one of the best if you bump into him. Sulawesi PS - Another popular dish is Ketropak, which is like Gado Gado without the amazing peanut sauce

Gado gado. Just the best. These carts, hundreds of thousands of them, are doing amazing things with peanuts and veggies all over Indonesia. Cost, about 50p for dinner. This guy is one of the best if you bump into him. Sulawesi PS – Another popular dish is Ketropak, which is like Gado Gado without the amazing peanut sauce

Now this is what I'm talking about! Gado Gado.

Now this is what I’m talking about! Gado Gado served with the classic Kerupuk (cassava crackers)

Visiting tofu village (see our post here) and learning to make tofu Indonesian style. Hot and hard work. Java

Visiting tofu village (see our post here) and learning to make tofu Indonesian style. Hot and hard work. Java

One of the finest things we ate. Sticky coconut rice, made into buns, and marinaded tempeh (in cane sugar and kecap manis) for the burger. A local street food speciality in a village above Yogyakarta, Java. PS - Thats a massive hunk of marinade tofu. Delicious.

One of the finest things we ate. Sticky coconut rice, made into buns, and marinaded tempeh (in cane sugar and kecap manis) for the burger. A local street food speciality in a village above Yogyakarta, Java. PS – Thats a massive hunk of marinaded smoky tofu. Delicious.

A feast at the Loving Hut in Yogyakarta. A purely vegan restaurant chain (see here) with a huge menu of fascinating items. Vegan egg yolk made of mung beans and loads of bizarre and generally a bit rubbery fake meats. Still, we went there everyday and samapled everything. Java

A feast at the Loving Hut in Yogyakarta. A purely vegan restaurant chain (see here) with a huge menu of fascinating items. Vegan egg yolk made of mung beans and loads of bizarre and generally a bit weird and rubbery fake meats like Seitan Satay. Still, they had lots of local delights like Kering Tempeh (dried and crunchy tempeh) and we went there everyday and sampled everything. The Thai style coconut iced tea was a highlight.  Java

Breakfast. Fruit salad with things like cactus fruit and a sauce made from cane sugar and chilli. Yogyakarta, Java

Breakfast. Fruit salad with things like cactus fruit and a sauce made from cane sugar and chilli. Yogyakarta, Java

So much history and culture spread over the vast islands of Indonesia. They spread over distances greater than the width of Europe. 250 million people! This is Prambanan, a massive Hindu temple complex. Indonesia is of course a Muslim country now, but has flirted with Hinduism and Buddhism in history, not to mention a myriad other more tribal belief systems (many still around). Java

So much history and culture shared over the vast islands of Indonesia. They spread over distances greater than the width of Europe. 250 million people! This is Prambanan, a massive Hindu temple complex. Indonesia is of course a Muslim country now, but has flirted with Hinduism and Buddhism in history, not to mention a myriad other more tribal belief systems (many still around). Java

Jane at the 'cat food' stand. Like a cafe on wheels selling hot drinks and piles of delicious deep fried nibbles and bags of sticky rice plus sambal (spicy relish). Street corner, Yogyakarta

Jane at a ‘cat food’ stand. Like a cafe on wheels selling hot drinks and piles of delicious deep fried nibbles and bags of sticky rice plus sambal (spicy relish). Street corner, Yogyakarta PS – No one could fully explain the ‘cat food’ thing.

Indonesians are amazing artists, musicians and pretty handy with a spray can

Indonesians are amazing artists, musicians and pretty handy with a spray can

This was an amazing dish eaten on a Sunday morning. Mounds of greens with jackfruit, pepper, flowers, bean sprouts and delciious sauce and something like tempeh tempura. Known as Naspecel. Java

This was an amazing dish eaten on a Sunday morning. Mounds of greens with jackfruit, pepper, flowers, bean sprouts and delciious sauce and something like tempeh tempura. Known as Naspecel. Java

Another feast at the Loving Hut, Yogyakarta (a very cultural city with a great old town and loads of galleries and musicians. They also still have a Hindu sultan).

Another feast at the Loving Hut, coconut curry and some kind of heavenly ramen concoction.  Yogyakarta (a very cultural city with a great old town and loads of galleries and musicians. They also still have a Hindu sultan).

The coffee in Indonesia will blow you away in more ways than one. Stunning brews. More of that to come...

The coffee in Indonesia will blow you away in more ways than one. Stunning brews. More of that to come…

Downtown Jakarta eatery. Huge range on the buffet and some very friendly taxi drivers.....

Downtown Jakarta eatery (warung). You find places like this all over Indonesia.  Huge range on the buffet and some very friendly taxi drivers…..

....this is whay a Warung does best. Plates of cheap and delciious food. About 50ps worth here. Jakarta

….this is what a Warung does best. Plates of cheap, fresh and delciious food. About 50ps worth here. Served with Nasi Uduk, Jakarta’s favourite coconut rice.

Helping Maria (a Christian town) with her chillies in a porridge joint. No ordinary porridge though.....

Helping the radiant Maria (twas a Christian town) with her chillies in a porridge joint. No ordinary porridge though…..

One of the best things we ate. Called Manado Porridge, made with pumpkin, rice, spices and greens. Bubbled in a massive steel cauldron. Served with teas and fried bananas. Tentena, Sulawesi

One of the best things we ate. Called Manado Porridge, made with pumpkin, rice, spices and greens. Bubbled in a massive steel cauldron. Served with tea (teh manis) and fried bananas. Lezat! (Delicious!) Tentena, Sulawesi

Sometimes you get desperate! Late night, nowhere open, just the random Hello Kitty cafe serving packet noodle soup. Lost in Sulawesi.

Sometimes things go wrong! Late night, nowhere open, just the random hellish Hello Kitty cafe serving packet noodle soup. Lost in Sulawesi.

Markets are always bizzing and filled with vegan delights. We carry a chopping board and bowl so salads are always on the menu.

Markets are always a buzzing hub and filled with vegan delights. We carry a chopping board and bowl so salads are always on the menu.

Jane and I's preferred mode of transport. Back of rickety bus.

Jane and I’s preferred mode of transport. Back of rickety bus.

Thank you IndonesiaX

Thank you IndonesiaX

PS – We nearly forgot the Gorengan stalls at every corner.  Fried sweet potato, banana, tempeh, cassava, breadfruit and loads of chilli sauce.  Vegans will never go hungry in Indonesia!!  Also if you want to get Indonesian at home, you must seek out a bottle of Kecap Manis.  A sweet and sticky sauced used on everything.

Categories: Healthy Eating, Travel, Vegan | Tags: , , , , , | 7 Comments

Dal Bhat Power! What’s cookin’ in Nepal

May I introduce Dal Bhat. If you've been to Nepal, you are already friends.

May I introduce Dal Bhat. If you’ve been to Nepal, you are already friends.

After enjoying the most amazing traditional Nepali lunch earlier I had the urge to share with you all the delights of Nepali cooking.  My tastebuds were dancing and I felt inspired.  We’ve been here for two months now, travelling around, walking in the Himalayas, meeting the most amazing open hearted and kind folk. As usual, we’ve done a fair amount of hanging out in kitchens and nibbling things. We’ve been very pleasantly surprised by what Nepal has to offer and this is all made even more amazing by the fact that so many dishes are plant-based wonders.  Compared to China, life’s a breeze for a vegan exploring these stunning landscapes.

Nepal has a fascinatingly diverse and ancient culture, very distinct from Northern India and surrounding countries.  Nepal is technically a Hindu state, but many people we speak to are Hindu/ Buddhist.  They respect and adhere to some of the beliefs, festivals and rituals of both.  There is a great open mindedness about spirituality and it shows in the culture.  Nepalis are very tolerant, peace loving people and they know how to cook!

Nepal is basically the Himalayas in the top half and some flat lands in the south, there are countless valleys and micro-climates which means a huge diversity of crops; mangoes thrive in the south, millet and potatoes in the north.  There are many ethnic groups, the main ones being the Thakali and Gurung (north) and the Newari (Kathmandu valley) and Terai, further south, Lohorung in the east.  It’s a melting pot of cultures which can only add to the brilliance of the cuisine.

Jane is a big fan

Jane is a big fan

DAL BHAT POWER!
Dal (lentils) Bhat (grains, normally rice) is what fuels this lovely country. Twice a day, every Nepali eats a big plate of Dal Bhat. I’ve never been to a country that adores a single dish so consistently.

Nepalis normally have a nice cup of strong tea for breakfast, maybe a baked good of some description, but the tastiness really kicks off around 11 am with an early lunch of dal bhat with some chutney or pickle (achar) and a tarkari (veg side dish). We love the fact that you normally get some fried greens, mustard leaves are very popular, and also the fact that in most restaurants seconds and thirds are politely enforced. If you turn your head for a second, your pile of rice magically grows.  It’s very rare that you leave a premise without being totally stuffed full of spicy veggies. You will sometimes also get a nice little salad going on and one single, solitary, tooth meltingly spicy chilli. To be eaten raw by the afeciandos and fool hardy. I love em!  Certainly wakes you up.

Dal Bhat is also served for dinner, again an early sitting, 6pm-ish. I like the simplicity of it all. All over Nepal, you hear the pressure cookers hissing in the early morning. The pungent aroma of frying onions and spices are to me something synonomous with the haze of Nepali mornings.  Everyone one knows where they stand food wise, no over complictions, and it must be so easy for the home cook. No one needs to ask whats for dinner! Of course, the veggies vary and the dal morphs from legume to legume, but the combo remains undiminished. Dal bhat rules.

The dal component can mean anything, but mung beans (halved) are very popular. You may also see some rajma (kidney beans – Jane’s recent favourite, see our recipe here) and chana (brown or normal chickpeas).  When I make dal, it’s thick and hearty, but you’ll find in Nepal and India, dal is more like a soup.  If you’re very luck indeed, the restaurant may have a tandoor oven which opens the door to all kinds of stunning breads. Warm and crisp naan being the royality of any tandoor behaviour.

Fortunately for the nomadic vegan in these parts the veggies are very, very tasty. Up in the mountains and in the countryside most people have their own veg gardens that really thrive. The produce is delicious; potatoes, carrots (quite expensive for some reason), spinach, chard, cauliflower, broccoli, turnips, long white radishes (like daikon), mustard leaves, bitter gourd, green beans, cabbage, tomatoes, cucumber.  We’ve even seen some pumpkin, but it’s a rare and very special event.  A beetroot curry has been savoured on one very special evening.  Even the stuff you buy from bigger Kathmandu markets is packed with flavour. We’ve enjoyed using this abundance in recipes in our little flat in Kathmandu, up in the north, a local neighborhood with dusty roads and a gently chaotic and superbly friendly nature.  We have a little kitchen and a sun trap terrace.

Monkey Temple Stupa - Kathmandu

Monkey Temple Stupa – Kathmandu

WHAT ELSE?

But dal bhat is not the end of the line.  There are also such delights as momos (technically they’re from Tibet, but they are loved all over Nepal and there are many Tibetans living here), things like Chow Mein and Thukpa (Tibetan noodle soup) have also made the hop over the Himalayas/ border.  Barley, millet and buckwheat grow well in the cold areas and you’ll find these regularly made into  a range of noodles or tsampa, a flour which is made into a hearty porridge.  This is perfect early morning fuel for a day hiking.  You’ll also find these grains being made into Raksi or Chang, potent distilled moon shine or quite a mellow wine like booze that is mixed with fruit juice sometimes.  It’s perfect chilled with apple juice!  On average, 15p per cupful.

These cooks are superheroes. Nepali cooks are very talented and capable of creating complex menus/ meals with very basic equipment. Plus, this guy was cooking at about 4000m up a big snowy hill.

These cooks are superheroes. Nepali cooks are very talented and capable of creating complex menus/ meals with very basic equipment. Plus, this guy was cooking at about 4000m up a big snowy hill.

THE REAL DEAL

So what was so special about todays lunch?  Thamel is the main tourist area in Kathmandu.  A jumble of lanes loaded with tourist traps of all forms and agendas.  You can get food from all over the world, but pizza doesn’t interest me in the slightest in Asia.  I could eat rice 24/7 anyway, so I’m never in the market for a seeded loaf or crepe when I’m wandering in Eastern parts.

We stumbled across a little old doorway, we ducked in and it opened out into a courtyard with beautifully carved wooden window ledges and perfectly wonky old walls.  Our host was toothless and beaming wearing a traditional Nepali hat.  We knew it was a proper joint, the kitchen was a hive of good natured activity.  I was excited as my expectations soared.

Most Nepali’s eat squating or sat cross legged on the floor, but in more urban restaurants, you’ll get a chair and tourists are always supplied a trusty spoon, although sometimes I like eating with my hands.  Really getting to grips with your food!  Just always remember, right hand only.  Left hand is a no go area for reasons I won’t go into on a food blog.

Safely perched on our chairs, we both went for the Nepali Veg Set or Khana, which is something we love.  It’s like Dal Bhat with a few more trimmings.  I went for dhendho with mine instead of rice, like a thick buckwheat porridge.  An earthy, wholegrain polenta.  The smells escaping the kitchen, a tiny room with very low ceiling, were tantalising.  No less than four pressure cookers were violently hissing, like some kind of out of sync steam train.  The waiters all fussed around us because there was only another couple of people in there and they were big fans of Gareth Bale (he’s a Welsh football player for non-sporties and officially the most famous Welsh person ever).  It’s always very strange to visit some very remote mountain village, lost to the vastness of the mystical Himalayas, and find a picture of Wayne Rooney pinned up beside Krishna in your family hostel reception.  I wonder what Wayne thinks about this kind of hero worship?  I wonder if he even knows!?

Mountain of dhendo! With all the Thakali trimmings

I know what you’re thinking, ‘that’s a big pile of dhendo!’ With all the Thakali style trimmings flavoured with the mighty ‘jimbu’.

Anyway, lunch was ace.  Very traditional and a real taste of the Thakali style of cooking.  An ethnic group from mainly Mustang in northern Nepal (a fascinating region if you’re a culture/ history buff btw) which stretches down to Pokhara.  The Thakali’s love nothing more than flavouring their dishes with the brilliantly named ‘jimbu’.  It’s a member of the allium family, think potent onions crossed with chives, normally used to flavour dal but it was also evident today in the tarkari dishes. A delicious herby twist to the normally spice laden sauces.  The mustard leaves were radiantly green and fresh, there was even some gundruk, something you don’t always get.  Dried and fermented saag, which is a loose term for green leaves but something normally like spinach.  This was all finished off by some pickled white radish and a punchy chutney of tomato and coriander; plus crisp popadoms, some chopped up salad bits, a slice of lime and one of those highly explosive green firecrackers (chillies).  What a feast!  How many textures and flavours can you cram onto a large tin plate?!  All for the modest sum of £1.  You heard me right, £1!  And we still get people writing in asking why we choose to travel all the time.  £1 goes a long way in certain parts of the world and it can certainly buy you some delicious lunch options.

A random, yet delicious falafel wrap in Kathmandu. I may not seek out crepes when travelling, but falafels are always welcome.

A random, yet delicious falafel wrap in Kathmandu. I may not seek out crepes when travelling, but falafels are always welcome.

Other Nepali specialities we’ve encountered include bread made from grains like millet or buckwheat (gluten free options abound), fermented soya beans (kinema).  We stay with an amazing family in Kathmandu, papa is called Raju and he takes wonderful care of us.  He was the first face we saw off the plane from Beijing, escorting us through the tangled Kathmandu streets on his motorbike (a Honda ‘Enticer’).  We love visiting Rajus family home and checking out what his sisters (he has seven!) and Mum are up to in the kitchen.  We’ve had some of our favourite food there, especially the popped, squashed and dried rice (baji) staple.  A dish normally served with roasted peanuts and different tarkaris (curries).  Something very uniquely Nepali and, I must admit, a little strange at first.  More like a pile of crunchy breakfast cereal has invaded your plate.

One of the most interesting dishes that Raju has introduced us to is Yomari (or ‘tasty bread’ – see below).  It looked like a hand crafted parsnip.  It’s actually made out of rice flour dough and stuffed with cane sugar, giving a gooey sweet middle.  It looks really tough to prepare and is loved by Nepalis.  Traditionally made for the Yomaru Puri festival, these funny things are something to do with an offering to the God of Wealth (Kubera).  There are so many festivals and religious rituals going on in Nepal, it’s almost impossible to keep pace.  I’ve never had anything like it, but I always appreciate a parsnip and the exploding soft sweet centre was a treat.

Yomari - a very interesting and unique Nepali sweet

Yomari – a very interesting and unique Nepali sweet

Snack wise, our favourites are the peanuts sold off the back of carts.  Simple but effective.  They are roasted in sand and kept warm in big piles with traditional wood burning clay braziers.  Expertly moved around by the vendour.  A great smell on a brisk January morning.  A big bag is around 50p or less.  We’ve had some tasty samosas and also doughnuts, which the Nepalis call ‘sel roti’.  You’ll also get some dried fruit and roasted soya beans.  There are of course the massive corporations here dishing out crisps and poor quality chocolate.  In bus stations you’ll find men wandering around with big baskets on their heads filled with a selection of warm breads and pastries, all wrapped up snugly in colourful cloths.

Dessert wise, Nepal is probably not going to blow you away.  There are not the volume of sweet shops that you find in India.  Kheer is a constant, sweet rice pudding with dried fruits and coconut, but as a vegan, you’re really looking at fruits.  The papaya is sensational.  I have no complaints.  After three plates of dal bhat, I’m nowhere near the market for dessert anyway!  Randomly, some of the best sweet things can be found half way up mountains.  Little homestays do a roaring trade in fresh apple pie for weary hikers.

Of course, we’re only writing about the vegan highlights here.  There are vastly more dishes that contain meat and dairy.  A vegan must always be aware that many dishes are fried in ghee (clarified butter).  Many Nepalis speak very good English so explaining your needs is reasonably straight forward.  Even though Nepal is Buddhist (Gautama was born in Lumbini in the south) and Hindu, most people are meat eaters, especially in the mountains.  Veggies are harder to grow up there where arable flat land is scarce.  There are some signs in more touristy areas offering vegan options.  I feel that Nepalis are open minded, there has even been discussions about making Nepal an organic only country!  Big ambitions.  But what a great idea.  With an ethical, peaceful Buddhist and Hindu approach to things, I can also see veganism really connecting here.  After all, the veggies are amazing!

We made it up some mountains. Dal Bhat Power 24 hours!! (as they say here)

We made it up some mountains. Dal Bhat Power 24 hours!! (as they say here)

We’re off for dinner in one of our favourite local Newari restaurants where the chef is a genius (he actually wears one of those proper chef white jackets with proud and shiny buttons) with all things spice and they have a tandoor oven that looks like an antiquated space rocket.  When it’s cranked up it actually sounds a bit like one.  The naans melt in the mouth, especially when dipped into a feisty bowl of beans or used to mop up the last drops of tarkari.  I’m getting hungry now……..

See here for more of our Indian/ Nepali inspired recipes.

You can also peep up with our antics on Facebook and Twitter.

Dinner way up in the Himalayas (we slept in a draughty cupboard that night, but dinner was fine.)

Dinner way up in the Himalayas (we slept in a cupboard that night, but dinner was fine.)

 

Categories: Curries, Healthy Eating, photography, Travel, Vegan | Tags: , , , , , | 1 Comment

We’re supporting Veganuary 2017! Everyone is going vegan this January

We are very excited to read about this years Veganuary and it’s incredible success, over 30,000 people have already pledged. January 2017 looks like the best yet!

Veganuary aims to campaign, support and inspire people to go fully vegan every January. Have you signed up yet? See below for more details.

VEGANUARY SITE

Going vegan in January is an amazingly positive way to start the year and is so easy, there is loads of information and tips on the Veganuary site.  After trying out a vegan lifestyle for a month, many people feel and understand the benefits to themselves, the planet and of course, to animals.  Not to mention the outrageously sensational food!  You’re going to shine inside and out after a month of feeling the effects of full power plant diet.

Check out Veganuary’s awesome vegan food essentials.  There is even a vegan starter kit.  What more could you need.  Going vegan has never been so easy and tasty!

They also have an excellent facebook page full of great stuff.

Of course, there are loads of recipes on the BHK you can try in January and Jane and I are always here to soothe any plant-based problems.  We know loads of friends and family giving it a go.  How cool!

GO FOR IT!!!!!

GO VEGAN!

Start 2017 in peace.  Be kind, be healthy, be happy;)

Categories: Environmentalism, healthy, Healthy Living, Vegan | Tags: , , , , , , , , , | 10 Comments

Visiting Tofu Village – Yogyakarta, Indonesia

The load, hot and crispy end of the kitchen

The load, hot and crispy end of the kitchen – Tofu Village

Jane and I are not fans of tour groups so we jumped on a motorbike and headed out into the countryside around Yogyakarta.  We’d been reliably informed that there would be huge ancient religious monuments, something like the grandeur of Angkhor Wat, and no shortage of tofu (tahu) making villages.  We were ready for some great times, lumps of tofu and stunning temples sounded like a decent way to pass a day.

This southern area is known as the garden of Java. Incredibly fertile and beautiful, lush countryside

This southern area is known as the garden of Java. Incredibly fertile and beautiful, lush countryside

We zig zagged and bounced our way out of Yogkakarta in the early morning, traffic flowing like a crazy vein of buzzing scooters making erratic patterns on rutted tarmac tracks.  We made it to the greener surrounds and went off piste down little tracks lined with rice paddies and folk thrashing their harvest by hand.  The countryside was breathtaking and so very fertile.  After the polluted city, the fresh air and open skies were a delight.

We began to follow our noses, asking the wonderful people of Java for tips and signals.  Many people understand English in Indonesia and they are so very kind hearted.  One chap hopped on his bike and led us over awesome off road terrain to a little village where an old lady was sat on a terrace.  ‘Tahu!’ he excitedly exclaimed and we knew we’d hit our plant-based jackpot.

Firstly - Cook the ground beans and add coagulant

Firstly – Cook the ground beans and add coagulant (great word!)

Tahu (tofu) is a staple in Indonesia, as well as Tempeh (more to come of that in following posts).  Many people in the countryside cannot afford to eat meat regularly and it seems that tofu and tempeh fills the gap.  Indonesians love it and it is available everywhere, mostly in little stalls selling it as a deep fried snack with a cup of Jasmine green tea.  We’ve so far eaten it many ways and have gobbled them all with glee.  The tofu is generally given a quick fry in coconut oil before being re-cooked and the tempeh is regularly served after being simmered with cane sugar.  Sticky and sweet.  In many ways, eating tempeh and tofu in Indonesia is a little like eating Focaccia and Pasta in Italy, this is it’s land.  Where it is from.  There is something intangible there that cannot be recreated.

Put into moulds, then leave to dry on racks

Put into moulds, then leave to dry on racks

The tofu kitchen was actually a mini countryside production plant.  Generations of the family were lending a hand as Grandmother supervised.  For those who know the process of tofu making, it is the same as you’d do at home, just a larger scale.  They made what we’d call ‘firm’ tofu in the UK and sold it straight up cubed or gave big chunks a couple of minutes in very hot coconut oil to crisp up and then stored the finished tofu in water.  All of the heat used was via wooden braziers, the frying pan was heated using a large pile of wood chips.  Very, very hot work but the aromas were a delight.

Chop it up (Jane slightly assisting)

Chop it up (Jane slightly assisting)

The family didn’t speak English and were a little shy.  Our two scrumbled pages of Indonesian and a few sentences got us somewhere, but two big gangly exciteable tourists poking about your work place is generally a little unsettling.  They were absolutely lovely and we got to taste the tofu at each process and it was excellent, as you’d expect.  One thing that I did find surprising is that the soya beans used were from the USA.   I know that the US grows vast quantities of soya beans to feed their insatiable appetite for beef, but I did not imagine that some of it would be feeding the people of Java!  I can only imagine that its cheaper than local soya beans which just seems bizarre, but understandable with our current methods of food production and distribution.  Organic tofu this was not!  Otherwise, this method of making curd from warmed bean milk is completely genius and has long been established (Han Dynasty, China, over 2000 years ago) as a vital way to get nutritious, protein-rich food into diets.  It’s also utterly lovely stuff.

Bubble, bubble......man, this pan was smokin'

Bubble, bubble……man, this pan was smokin’

This was our first time seeing tofu being made in a traditional way and the family had been making the local villages tofu for generations.  It is such a privelege to be able to travel and investigate the food that we love.  Our connection with and understanding of what we are eating grows and we can find new found enjoyment in the wonders of global cuisine.  We’ll never look at a lump of tofu the same again!

PS – We’d love to tell you the name of the tofu village, but we were scooting all over the place and had no idea where we really were.  It’s our little secret, somewhere near Karang.  We’d also just had a jug of thick black coffee from Papua New Guinea which gave us some kind of joy jitters; laughing, jabbering, sweating, dazed, frantic, dry mouth……you know how that goes.

All wood fired in these parts

All wood fired in these parts

Categories: healthy, photography, Travel, Vegan | Tags: , , , , , , , , | 5 Comments

Lazy Lizard Lunch – Bangkok

In the lazy lizard hut

In the lazy lizard hut

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

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

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

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

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

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

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

Markets - one of my favourite places to wander

Markets – one of my favourite places to wander

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

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

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

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

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

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

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

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

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

Mama takes a closer look

Mama takes a closer look

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

More Thai vegan adventures to follow….

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

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

Roasted Cauliflower Hearts with Hazelnuts and Creamy Asparagus Sauce

Roasted Cauliflower Hearts with Hazelnuts and Creamy Asparagus Sauce

Roasted Cauliflower Hearts with Hazelnuts and Creamy Asparagus Sauce

I know this may sound complicated, but it ain’t!  A light and simple summer time lunch which is a bit of a looker and won’t have you hanging out in the kitchen or shops for too long. The method is so easy and there are only a handful of ingredients. You want to be outside right, dancing in the sunshine, listening to reggae!!!

This is what you could call a restaurant style dish, I served it recently to some friends and it’s that kind of Saturday night dinner party plate. Dishes like this look much more complicated than they actually are, I think that makes for a good restaurant dish. Making our lives easier in the kitchen doesn’t mean the quality and presentation of food has to suffer. The contrary is generally true. The more chilled and effortless we are in the kitchen, the better the end product. Thats how it works in the BHK anyway!

KING CAULI
Cauliflower is so versatile and its finely getting some real kudos in the ‘foodie’ world. Long overdue! I actually endured the glorious cauliflowers former incarnation recently, that drab and vacuous, steamed way beyond death thing, that graces serving dishes in function rooms across Britain. It was at a wedding. Any flavour that the poor florets had were mercilessly boiled out. What a shame, I only hope they used the stock.

Cauli makes our sauce here super creamy, it actually contains pectin, like apples, which helps to thicken things up nicely. I use cauliflower in soups and stews when looking for a touch of silky creaminess. I’ve even used cauliflower in a chocolate torte which was actually really nice. It was for my Mum’s 60th birthday cake, which was admittedly, a bit of a risk. But no one could have guessed, primarily because I didn’t tell them about the secret ingredient until after they’d eaten at least two slices and showered compliments on the richness of the torte etc. Then I went in, a bit smug. No one was that surprised. They know what I’m like.

Of course, we’re all crazy for roasted cauliflower at the minute and bar maybe potatoes, few veggies can match cauli when it is nicely caramelised and a bit charred around the edges. Yumah!

A plate fit to grace a party

A plate fit to grace a party

Recipe Notes
You’ll probably have a little too much sauce from this recipe. You can thin it down with vegetable stock to make a lovely soup.

If your hazelnuts are not toasted, just pop them on a baking tray and into the oven for 10 minutes. Keep your eye on them.

You can easily cook the cauliflower on a bbq if you prefer. Cauliflower is perfect for all kinds of bbq style behaviour.

Asparagus can be substituted for a number of veggies in this dish. What ever is looking good and seasonal, I’m thinking peas, broad beans, kale, even peppers or squash. Cauliflower is fairly neutral and takes well to many other veggie flavours.

I served this with pan fried mushrooms and spinach with roasted potatoes. Unless you are looking for a light meal, I’d advised some of your favourite, complementarty sides.

The BitsFor 4
1.25 kg cauliflower (a big one)
600g asparagus spears
3 cloves garlic
500ml soya milk (unsweetened)
1 big handful toasted hazelnuts (finely chopped)
Olive oil
Salt and Pepper

Do It
Preheat an oven to 225oC.

Cut off the asparagus tips (first three-five inches), then chop the stems until you get to the woody bit. Try some, if it’s fibrous, you’ve gone too far.

Trim the leaves off the cauliflower by slicing off the majority of the base stem. Then cut into 3/4 inch slices straight across, use a long knife. Now cut off the ‘hearts’ of cauliflower, basically nicely shaped florets. The more broken, smaller pieces of cauliflower, add to a saucepan for the sauce. This should be roughly 1/2 the cauliflower. Use any leftover pieces of stem for the sauce.

Drizzle some oil onto a large oven tray, add the cauliflower hearts and season with salt and pepper. Toss a little so they are covered with oil and place in the oven for 25-30 minutes. Until they are well caramelised, I’m talking dark brown colours and charred bits here.

Add the soya milk and garlic to the cauliflower in the saucepan. Bring to a gentle simmer and cook for 15 minutes, until the cauliflower is just breaking down. Add the asaparagus and season with salt and pepper. Cook for 5 minutes more then leave to cool. You can do this in advance, preferably before the cauliflower is roasting in the oven. Using a stick blender or food processor, blitz the sauce until nice and smooth.

Just before serving, grab a frying pan, add a dash of oil and on a high heat, cook the asparagus tips. Fry for 5 minutes, until they caramelise and then season with a touch of salt and pepper.

Serve on big warm plates, add a few spoons of sauce to the centre, use a spoon to form a circle/ square (depending on the shape of your plate), form a row of asparagus tips along the centre, with four large cauliflower florets either side. Finish with a good scattering of hazelnuts. Or anyway you fancy.

This kind of dish demands a nice glass of chilled white wine (with or without bubbles).

Enjoy!!!!!

Enjoy!!!!!

Categories: Dinner, gluten-free, healthy, photography, Recipes, Vegan | Tags: , , , , | 2 Comments

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

Peace and Parsnips comes out soon in the USA:)

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

Not long now!!:)

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

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

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

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

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

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

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

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

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

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

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

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

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

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

2016-04-26 17.10.56_1

Loving the US edition;)

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

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

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

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

Kickin’ Kale and Cacao Smoothie with Blueberries

Kickin' Kale and Cacao Smoothie

Kickin’ Kale and Cacao Smoothie

This is quite a morning wake up call packed with super goodness and looks like glorious green mud (in the best possible way). Smoothies are just a perfect way of getting a health buzz in the morning, this kickin’ kale smoothie contains many of our favourite things; berries, flax, kale and of course chocolate.

CACAOTHE BIG DEAL!

We add cacao to many daily staples like cereal, bread, porridge, stews (great in a Mexican style bean stew). It is just delicious and brings so many nutritional benefits to the party. It’s full of anti-oxidants, protein, fibre, minerals, good fats, vitamin B’s. Its wonderfully powerful stuff!!

Raw cacao helps the heart and also contains a chemical that makes you happy, known as the ‘bliss molecule’ and is a mild aphrodisiac thanks to a compound that releases endorphins in our bodies.  It also releases serotonin in the brain (making us doubly happy, bordering on choco infused euphoria).  Cacao keeps us younger, a youthful bean, and helps us burn fat, raising enegry levels and lowering blood pressure.  This list of shining health benefits goes on and on…..

So what exactly is is?  Cacao is basically pure chocolate, just the cocoa bean, as opposed to most chocolate that has added sugar, milk and other things.  Raw cacao is unprocessed and naturally fermented, meaning it’s just plain amazing.  Most chocolate (cocoa beans) is roasted and loses so much of its health giving properties.

2016-04-23 12.07.07

Now this is what I’m talking about:)

Cacao nibs, which we sprinkle onto this smoothie, are just cocoa beans chopped up.  They are a little bitter but we love snacking on them as a treat, like a superfood version of chocolate chips.

After fasting whilst snoozing through the night, our bodies are crying out for nourishment, high-grade fuel, a shining re-boot. Also, if you’ve had one to many sherry’s the night before, this is a world class reviver and bleary eye eradicator.  Give your bod, mind and tastebuds a treat with some kickin’ kale this am. GO GREEN!

Love it with crunchy cacao nibs to finish things off with a superfood stylee flourish

Love it with crunchy cacao nibs to finish things off.  Superfood stylee flourish

Recipe Notes

If you like a sweeter smoothie, stick another banana in our drizzle in maple syrup/ brown rice syrup.

The BitsFor 4 glasses
3 bananas
750ml plant milk
5 tbs raw cacaco powder
5 tbs flax/ linseeds
5 handfuls kale or spinach
3 handfuls blueberries/ blackberries

Topping
Cacao Nibs (optional)

Blitz it up!  The better the blender, the better nutrition.  All the good bits break down and are easier for the body to use.

Blitz it up! The better the blender, the better nutrition. All the good bits break down and are easier for the body to use.

Do It

Pack all into a blender, best add the cacao powder first, then blend until smooth.

Mugs are good!

Mugs are good!

Serve

Your favourite glass (or mug) and a sunny sky.

Foodie Fact

Kale is full (FULL) of protein which is why some people, quite bizzarelly, are calling it the ‘new beef’!?  It is also high in iron, fibre and is a great detox food.  Get on the greens!!

————–

For more regular updates, foodie experiences  and recipe ideas follow Jane and I on Facebook or Twitter.  We are on the road now but will be sharing our travel experiences as we go:)

Categories: Breakfast, Detox, Healthy Eating, Nutrition, Recipes, Smoothies, Superfoods, Vegan | Tags: , , , , | 4 Comments

Roast Potato and Cumin Frittata with a Farro and Cannellini Bean Salad

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Roast Potato and Cumin Frittata with Farro and Cannellini Bean Salad (Vegan)

I had a great time on BBC Radio Wales recently, a little thing they do called ‘Foodie Friday’.  It was the wonderful Eleri Sion show (although Tom was standing in) and we mainly talked about how accessible and incredible a vegan lifestyle is and coconut scones, but I did mention one of my very favourite dishes at the moment, a simple and really nutritious vegan frittata.  Plant power for all!!  I just had to share the recipe.

Tom mentioned that vegan food can be more time consuming to cook than a lump of meat with vegetables, which may well be true for some dishes, but this frittata is so easy and straightforward and as with all vegan cooking, substitutions can be made, things can be swapped, veggies played with, happiness unearthed, taste buds dance a merry jig.  It’s always easier when you’re done it, so lets do it!

This is a lovely light Italian lunch with a twist.  I just can’t help myself!  Cumin seeds are one of my favourite ingredients (along with gram flour) and they bring a subtle and deep spice to this dish.  I know that cumin is not exactly traditionally Italian, but I’m sure they’ll forgive me!  Especially if they get to try this frittata.  Molto delizioso! (Which means pretty dang nice in Italian)

Spring is taking its gentle hold on North Wales and the nights are lighter and the sun is making reappearance after a long winter.  Its such a beautiful time of year and we are naturally turning to lighter foods.

This frittata is a brilliant way to use up gorgeous roasted vegetables, either freshly roasted or leftovers.  The other night, after some very posh curry and chips (see below), I pondered how to use the leftover potatoes.  It’s been a while since our last Spain time and I know Jane loved Potato Tortillas so this was a no brainer.  I know the art of romance, surprise frittata!

Posh chips and curry sauce - a Beach House classic made with local organic roasted potatoes and a spicy masala sauce (recipe from Peace & Parsnips)  Yumah!

Posh chips and curry sauce – a Beach House classic made with local organic roasted potatoes and a spicy masala sauce (recipe from Peace & Parsnips) Yumah!

Roasties!!!!!!!!

Roasties!!!!!!!!

A tortilla is basically a Spanish name for an unfolded omelette.  Most people will cook this in a pan and then grill it (this is also called a ‘Frittata’ in Italy or even a ‘Kuku’ in Iran – confused yet?!) but I’ve made it easier, pop it in the oven and all is well.  In fact, omellete’s seem to be a staple in most countries I visit, from North Africa to India, the world loves an omellete.  Making it a vegan delight is quick and easy.  I’ve cooked this for many non-vegans and they love it, a few glugs of olive oil for richness and no one misses those strange oval chicken things.

Looking good with a plenty of fresh coriander (although parsley is probably slightly more Italian)

Looking good with a plenty of fresh coriander (although parsley is probably slightly more Italian)

THATS LUNCH!

Frittata is very happy when paired with a grain salad and some green leaves.  That’s lunch!  I’ve made a little Farro and Canellini Bean Salad, packed with crunch and the wholesome feel of the farro, served with some top salad leaves from our local organic farm.  When the leaves are this good, with amazing vitality, fresh flavour and texture, I just give them a quick rinse and tear them up with my hands.  Finely slicing amazing salad leaves just seems like a waste.  I love to see their shapes.

FUTURE SALADS

I am constantly blown away by the diversity of flavours in the plant word and salad leaves, sprouts and cresses are a real joy for me.  At the recent Discovering Vegan Cooking Retreat that we ran at Trigonos, we were privileged to try a load of different cress and leaves.  The flavours were all over the shop, many shocking and delightful in equal measure; some subtle, some full-on.  All suggested that in the near future, salads will be getting much, much more interesting.  Trust me, you ain’t tried nothing like this!

Crazy Cress!  Such a diverse range of flavours and colours all wrapped up in tiny, tiny leaves.  Very interesting.

Crazy Cress! Such a diverse range of flavours and colours all wrapped up in tiny, tiny little leaves. Very interesting.  Boom!!    

Recipe Notes

You can also use this gram flour mix for omelette’s cooked in a pan or as a filling for a vegan quiche or tart.  A baked gram flour pancake in Italy is known as a Farinata and its one of the best things ever.

For a lighter frittata, why not add 1/3 teas baking powder to the gram flour and then stir in the water.

Farro is basically Italian Spelt, meaning that some people who are gluten intolerant can handle it.  If you are off gluten, try using buckwheat or even quinoa.

Due to my intense love of veggies, this salad is light on grains.  I like a high veg ratio in any dish.

Farro and Cannellini Salad

Farro and Cannellini Salad – packed with crunch and vitality

The Bits – For 4-6

Frittata

250g roasted potatoes (or similar quantity of any roasted vegetables)

2 small onions

2 tbsp olive oil

¾ teas cumin seeds

½ teas turmeric

150g gram flour

225ml water

1/3 teas salt

Large pinch pepper
Garnish 

½ handful Fresh Coriander or Parsley (finely chopped)

½ handful Crushed Walnuts (optional)

 

Farro and Cannellini Bean Salad

100g faro (I use quick cook type)

1 small kohlrabi (finely diced)

3 handfuls leek (finely sliced)

½ yellow pepper (finely diced)

1 handful toasted pumpkin seeds

1 handful pitted green olives (sliced)

½ lemon (juice)

200g cannellini beans

4 radishes (sliced into thin batons)

1 handful parsley chopped

Couple of pinches of salt and pepper

Very simple salad, torn leaves.  No need to mess.  Delicious!

Very simple salad, torn leaves. No need to mess. Delicious!

Do It

Frittata

Preheat an oven to 200oc.

Grab a 10 inch non-stick baking dish, round looks good but you could always use a square one.  If you are not sure about the non-stickiness of the dish, line it with baking parchment.

Drizzle in a little oil, add the cumin seeds, onions and a couple of pinches of salt.  Toss together and place in the oven.  Roast for 15 minutes, stir, roast again for 10 minutes, stir, roast again for 10 minutes, by this time the onions should be nicely caramelised and golden.  Set aside.

While the onions are in the oven, in a large bowl, add the gram flour along with the turmeric, olive oil and a couple pinches of salt.  Stir together and then gradually pour in the water whilst stirring, until a thick and smooth batter forms.

Add your potatoes to the oven dish, mixing them in with the onions.  Pour over the batter and sprinkle a little salt and pepper over the frittata.

Pop in the oven and bake for 12-15 minutes, until the frittata is firm and getting nice and golden on top.  Cut into slices and drizzle over a little more olive oil and a sprinkle of coriander/ parsley.  A few toasted walnuts are also delicious.

Can be served warm or cold.

Salad

In a saucepan, bring roughly 1 litre water to a rolling boil, add the farro and simmer for 10-12 minutes.  Until the grains are soft.  Drain and refresh with cold water.  Set aside.

Once the grains have cooled, toss everything together in a big bowl.  Serve with your favourite dressing and ideally, a nice big slab of frittata.

Vegan frittata - ideal and super nutritious Spring lunch

Vegan frittata – ideal and super nutritious Spring lunch

My dressing for this was using pomegranate molasses, english mustard and sherry vinegar, with a light olive oil and a touch of salt and maple syrup.

My dressing for this was using pomegranate molasses, english mustard and sherry vinegar, with a light olive oil and a touch of salt and maple syrup.  Worked nicely!  

Foodie Fact

Did you know that potatoes are a good source of protein, iron, fibre and vitamin C?  I sometimes overlook how nutritious potatoes are.

Gram or Chickpea flour is another ingredient to get excited about (of you’re that way inclined).  I love using the stuff!  It makes for a brilliant egg replacer, when stirred with a little water, in baking and is sooooooooo versatile.  Helpfully, its also gluten-free and packed with nutrition.  High in

When buying gram flour, it may be called Besan (unroasted) or Chana (roasted) flour.  They both have slightly different flavours.  Chickpea flour has twice the amount of protein that wholewheat flour has and six times the amount of protein compared to white flour.  It is also very high in folates and healthy unsaturated fats and is a good source of vitamin B6, iron and magnesium.

Wales is so beautiful in early spring - taken at Trigonos, Nantlle Valley, North Wales

Wales is so beautiful in early spring – taken at Trigonos, Nantlle Valley, North Wales

Categories: gluten-free, Healthy Eating, Lunch, Nutrition, Organic, photography, Recipes, Salads, Spring, Vegan | Tags: , , , | 4 Comments

Seeded spelt bread & simple tips to make awesome loaves

Seeded Spelt Loaf

Seeded Spelt Loaf

Here’s a simple, wholesome and tasty loaf for all made with one of our favourite flours, spelt.  In the wonderful world of bread making, this Seeded Spelt Bread is one for the beginner but will no doubt be enjoyed by everyone.  There is nothing that can beat the fresh wafts of warm bread floating around your house, although Dad’s mulled wine at Christmas does come close.  Bread wafts instantly makes a house into a home.

Shop bought bread, not even the posh deli style stuff, can come close to a lovely loaf of home baked happiness.  Some things you just can’t buy and I believe that most foods are well worth that little bit extra effort and bread is definitely one of those.

There is something priceless and utterly magnificent about the whole bread making process.  Its magical and only takes a little practice and know how.  I’ve popped a few tips below that will get you started on the road to bread brilliance.  If you’re a keen baker, and lets face it, its become a bit of trend recently, this loaf is simple and yet delicious.

A loaf of bread is surely one of the nicest things you could ever give to someone.  If I enter a persons house and they say ‘I’ve just taken some loaves out of the oven’ it’s like entering some kind of ideal parallel universe where everything is just about right.  I was once made a German sourdough loaf by some friends and I rave about it still.  It was over five years ago but I’ll be taking that loaf to the grave!  I wanted to move into their kitchen and make baked goods for the rest of my days.

In my humble opinion, making bread is one of the most soulful things you can do in the kitchen.  Really, I see cooking for people as a privilege.  Once you get the hang of it, the world of bread is yours to explore.   There is no doubting that bread making can be daunting at first and you’ll probably not knock out a perfectly risen and crusty sourdough loaf at the first time of asking.  But stick to the basics and you’ll make something wholesome and full of homemade goodness.

We don’t eat loads of bread in the BHK, I might bake one morning a week.  At work, I bake bread every morning and its one of my favourite ways of starting a day.  All that kneading wakes the body up nicely.  For me, keeping things simple first thing is always a good idea!  We make fresh bread at Trigonos for breakfast and a nice loaf to go out with soup at lunchtime.  In many ways being a chef is a good workout all round, after a ten hour shift in a busy kitchen the gym looks a little pale and tranquil in comparison.  Playing with pots and pans all day keeps chefs lithe and focused (most of the time).

Breakfast loaves at Trigonos, almost ready for the oven

Breakfast loaves at Trigonos, almost ready for the oven

This recipe has been fully approved by our resident bread expert at Trigonos, Holger.  Holger is a proper loaf lover, master wine maker (he even makes wine out of oak leaves!) and German.  Apparently, spelt is more widely available over there and is sold as loaves and rolls, well named ‘Dinkelbrot’.  I know Holger is partial to this loaf because he always goes back for seconds.  Enough said.  It’s a success!

My favourite picture of Holger - observing the 2015 solar eclipse

My favourite picture of Holger – observing the 2015 solar eclipse

WHAT IS SPELT?

Spelt is one of my favourite flours giving a lovely light and nutty loaf.  It is really different from using wheat flour and is a highly nutritious grain that many people who are sensitive to wheat can enjoy.  Sometimes known as dinkel wheat (a word I appreciate) spelt has been cultivated since 5000BC.  It’s fair to say that folk around here in North Wales have probably been making loaves like this since the Bronze age.

Spelt is basically a sub species of wheat and being an ancient grain, has not been manipulated to meet manufacturing needs (like many variations of wheat have for example).  Spelt is easy on the digestive system as the gluten in spelt is water soluble and breaks down when mixed or chewed.  Being an ancient grain, spelt has kept its hard hull intact.  Many modern wheat grains have no hull which protects the grains from pests and the elements.  These wheat grains have now developed an enzyme inhibitor that keeps pests at bay but effects the way that we digest these grains, as enzymes are an essential part of good digestion.  If you feel bloated or heavy after eating bread, switching to spelt bread may be a good idea.

SIMPLE TIPS FOR AWESOME LOAVES

Bread takes some time and effort, not to mention a little technique and skill:

  • LINING – Line your loaf tin/ oven tray with baking parchment.  If your equipment is not totally non-stick, and that attribute is quite rare, then don’t risk a sticky situation.  Quickly line with baking parchment and you are certain of a simple extraction.
  • PROVING – The texture of a loaf comes mainly from the gluten waking up and doing its thing.   This takes a long proving and some kneading.  You don’t always have to pummel your dough for a long time, you can even leave dough in a fridge or a cool place for a very slow prove, overnight for example.  This allows gluten and flavours to develop and makes for a delicious loaf.  In Wales, it is so cold and we have no central heating, we have no choice but to take it slow.  We have however been known to use a warm hot water bottle to help get our dough woken up.
  • OVEN – Baking in general will mean getting to know your oven.  They are all different and timings may vary.  Where you place loaves/ cakes in an oven has a huge effect on the outcome and results will vary depending on whether the oven is heated by a fan or the main heat source is from the base etc.  It can be trail and error at first and the only way to learn sometimes is an over baked bottom on your loaf.
  • PRESENTATION – Bread looks cool when its a bit rough I believe.  Smooth is nice but try and give the surface some texture by not playing with it too much.  Tears and bobbles are great on bread and add to the texture of an interesting loaf.  You may also like to slash the top of the loaf before the final proving.  This adds texture to the loaf and also looks mighty fine.  Dusting with flour will result in a soft crust and brushing with soya milk will result in a crisp and darker crust.  With wet doughs, the loaf will spread out in the oven a little, this is worth bearing in mind if you have a particular shape in mind.
  • OBSERVE – Its also important to remember to be patient with bread making and flexible.  Observe the bread, whats happening to it?  When proving the loaf, is it rising too quickly or too slowly.  This will all be dependent on the ambient temperature (or you forgot the yeast!!)  Gauge whether the loaf is actually twice the size and amend the timings, less or more.  Sometimes the loaf will take much longer to prove and that is fine and actually preferred.  The key factor is that the yeast wakes up and does its thing, working its magic within the bread.  A quick prove can result in off, sour aromas and big air pockets in the loaf.
  • KNEADING – A wet, sticky dough is always better than dry and floury loaf.  I use oil when kneading the loaf as this will not add flour to the recipe, changing the texture of the loaf.  Many bread makers use dough spatulas instead of hands when ‘kneading’.  The old fashioned image of sleeves rolled up and pummeling an hapless lump of dough is not always the best way to go.  When your dough can stretched easily without breaking, around 8 inches is a good gauge, then its ready.
  • STEAM – Turn your oven at home into a professional bakers oven by adding a cooking tray to a lower shelf whilst preheating and when the loaf goes in, pour some water into the tray.  Creating steam which allows the loaf to develop a nice thick and light crust.  I do this with most loaves.
  • YEAST – This is the magic dust that makes bread rise.  Always keep it separate from salt,  they don’t get along and salt can kill it.  Add them to different parts of the bowl.  You can add your yeast to the warm water before mixing, but I find that it wakes up by itself.

Recipe Notes

I like this loaf with poppy seeds included in the seed mix.  They have a lovely flavour and give a nice bite to the loaf.  You may also like to add dried fruits like dates, apricots or herbs like rosemary and thyme to the loaf.  Spices like cinnamon and even garam masala can be delicious.

Rapeseed is one of my favourite oils and is local to us in the UK.  It has a great flavour that compliments spelt well, but you can use any oil, olive or sunflower etc.

Remember that spelt proves quicker than wheat.  I have proved this loaf twice, but you can easily omit the first prove and go straight for a single 40 minute prove followed by baking.  This is of course quicker and leads to a lighter loaf and ever so slightly crumbly.  Not better or worse really, just different.

This bread can be baked in a loaf tin, this makes it easier to handle as the dough can be quite wet.  If your just starting on your bread journey, go for a 1kg tin here.  Handling a spelt loaf is different from a wheat loaf, it can be quite floppy and needs some gentle encouragement (see below).

Add white flour instead of spelt for a lighter loaf.

Due to the gluten being different in spelt, it does not take as much kneading as wheat.  This can actually break down the gluten in the loaf, as oppose to strengthen it as with wheat.

 

Seeded Spelt Bread

The Bits – For one large loaf (10-12 slices)

500g spelt flour

1 teas yeast

1 1/3 teas salt

1 tbs malted rice extract (or sweetener of choice)

2 tbs rapeseed oil (plus extra for brushing)

2 handfuls mixed seeds (choose from poppy, sesame, sunflower, pumpkin, hemp etc)

350ml warm water

 

Do It

In a large mixing bowl add the flour, seeds, salt and yeast.  Stir the sweetener into the water and gradually pour the water into the flour mix. Mixing it in with your hand or a wooden spoon.   Once all of the water is combined and a dough is formed add the oil and brush/ rub all the excess dough on your hands/ spoon back into the bowl and begin to knead the dough.

If your bowl is big enough, its possible to knead it in the bowl.  Otherwise turn out onto a cool surface, ideally lightly oiled.  Knead, it will be quite sticky, don’t worry, just give a good twist and pummel.  A lightly film of oil on your hands helps with the stickiness.  Work it!  Imagine you’re a kid again playing with food.  Its fun!  Give it roughly a couple of minutes kneading.  When the dough is smooth and pliant, you’re ready.

Form a ball and lightly oil it all over, in the bowl, lightly cover with a kitchen cloth and leave in a place that is slightly warmer than room temperature for 45 minutes.  The warmer it is, the more the yeast will come to life, so keep your eye on it.  The key is that the dough doubles in size.

A nicely shaped spelt dough ball, ready for its first prove

A nicely shaped spelt dough ball, ready for its first prove

Now knock it back (or knead it again).  Basically knocking the bubbles out of the bread and getting the gluten going even more.  This will all add to the firm and chewy texture of the loaf.  Form a rough and fat ball.  It will spread out, so tall is good.

Sprinkle or roll the dough in seeds if you like.  Grab an oven tray lined with baking parchment and place your dough on it and leave to prove for 35 minutes, until the dough has almost doubled in size (ideally, in a very perfect world, leaving just a little room for expanding in the oven).

Preheat an oven to 200oc and place a baking tray on a lower shelf.

The loaf ready for its final 35 minute prove

The loaf ready for its final 35 minute prove

This is spelt so the loaf may now look like a fat pizza base.  This is fine.  Using your hands or a spatula, gently form the loaf back together into the shape you prefer, pushing it and tucking it in.  You don’t want to handle it much at all at this stage.  A bit of gentle persuasion is best.  The loaf will be quite thin, nothing like a sphere but should not resemble a gorgeous, 2D frisbee.

Pour a couple of cups of water into a the now hot oven tray (lots of steam) and pop the loaf into the oven on a middle shelf.

(The tray steaming step is not essential).

Bake for 40-45 minutes.  Tap the base, it should sound nice and hollow with a good crust.  If this is not the case, pop it back in for another five minutes and repeat the process.

Lovely light spelt loaf with a good thick crust

Lovely light spelt loaf with a good thick crust

Once baked, leave the loaf on a wire rack (with a few inches of clearance underneath, too close to the surface and you’ll end up with a soggy bottom, which is never pleasant).  I give it at least 30 minutes before tucking in.  If you are in a hurry to cool the loaf down, cut in half or quarters.  This will release the steam making the loaf cool much quicker.

Serve

Makes a brilliant slice of toast and is ideal with soups especially.  I like it best warm with a drizzle of nice rapeseed oil or a little pot of balsamic vinegar and olive oil.  Just a quick dip in that and then………woahhhhhh!  Lovely stuff.

Foodie Fact

Spelt is a good source of protein, dietary fibre, some B vitamins and minerals, especially manganese with good levels of iron.  It makes for a highly nutritious loaf.

Categories: Baking, Healthy Eating, photography, Recipes, Vegan, Wales | Tags: , , , , , , | 2 Comments

Baked Mushrooms with Sun-dried Tomato Pesto and Walnuts

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Baked Mushrooms with Sun-dried Tomato Pesto and Walnuts

Just such and easy and flavoursome number!  The kind of dish you could serve as a main course or starter  at a dinner party (aka when you’re trying to look a bit flash in the kitchen) and really not go to any great trouble.

One of the main reasons for me popping this recipe on the BHK is the wonderful Vegan Recipe Hour, happening soon over on Twitter.  A great place for vegan cooking inspiration and tonight the theme is……well……MUSHROOMS!

They look lovely and pack some intense flavours; mushrooms, sun-dried tomatoes, roasted nuts, pesto, these are some of the bedrocks of richness and savoury flavours in a vegan cooks locker.  Combined……POW!  I’d also like to mention that this is most definitely healthy.

UMAMI!

One of the five basic tastes and a word that sounds like something Vic and Bob would exclaim (with loads of reverb) mid ‘Shooting Stars’.  If you are not British, this may take some explaining…..this clip might help.

Umami is a savoury taste in things like mushrooms, nuts, fermented foods like miso and tamari, yeast extract, seaweed and sun dried tomatoes, they’re packed with that mysterious and delicious flavour that acts like catnip to our tastebuds.  We know we love it!

The history of umami can be found here and it is of course the source of MSG.  Its natures MSG, which means all the crazy good flavour without the unpleasant side effects.  Many rich and flavourful plant based meals use something umami as a base.

BEST JOB IN THE WORLD!

Some of you may know that I cook at a glorious retreat centre in Snowdonia, Trigonos.  (Queue a quick plug for the retreat and workshop I’m running soon –  ‘Discovering Vegan Cooking’).  I have started to make these mushrooms for lunch there and they always go down a treat.  Greater than the sum of their preparation skills and time.  The sign of a winning restaurant dish, especially when you’re working in the kitchen!  This is a dish I choose when I’m giving myself a bit of a break.  Normally, if you eat at Trigonos, you’ll be joining me on a voyage into vegan cooking.  I have a rough idea what I’ll be cooking but I generally see what is good from the land that day (we have our own organic farm) and what’s looking great from out veg supplier.  Then I play with food and enjoy myself.  One of the most wonderful occupations imaginable.

Now.  Lets make something delicious.

Recipe Notes

The mushrooms will shrink quite a bit during cooking.  Make sure you get big ones, or double up per person.  I have found that most folk like a second mushroom after they’ve tasted the first.

Portobellos are full of flavour and texture but field mushrooms are also fine (and a little cheaper).

I always try to make my own pesto, but at this time of year, fresh leafy herbs are not exactly sprouting from the earth.  You could use a good jar of vegan pesto, you’ll find this in most supermarkets and especially health food shops or similar.

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A typical Trigonos lunch plate, plenty of colours!

The Bits – For 4

4 large mushrooms (peeled and the end of stalks trimmed off)

Pesto

2 big handfuls sun dried tomatoes (roughly chopped)

2 big handfuls basil leaves

1/2 lemon (zest)

3 large cloves garlic (peeled and crushed)

1 handful cashews (best when soaked in warm water for an hour before)

50ml+ olive oil

2 tbs nutritional yeast flakes

Sea Salt (to taste)

OR

10-12 tbs green pesto (of your choice)

Mixing in the sun dried tomatoes and lemon (zest) – same quantities as above

 

2 handfuls walnuts (roughly chopped)

 

Topping

Fresh green herbs – parsley, thyme, basil

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Fresh out of the oven

Do It

Preheat an oven 180oc.

Peel the mushrooms, lightly oil a baking tray, sprinkle the mushrooms with salt and pepper.  Bake the mushrooms for 15-20 minutes.  They should be soft but still nice and succulent.

Place all of the pesto ingredients into a food processor (except the olive oil) and pulse until a chunky pesto is formed whilst drizzling in the oil.  Or, just mix the tomatoes and lemon zest into your shop bought pesto.  Taste and season with salt if needed.  Adding more nooch (nutritional yeast flakes) will up the cheesiness. A good thing.

Spoon roughly 2-3 tbs of the pesto over each mushroom and sprinkle with walnuts.  Pop back into the oven for 10 minutes to warm them through.  Thats it!

Sprinkle over some herbs and serve soon after.

Here are some dishes I’ve served recently to accompany these mushrooms:

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Categories: Dinner, gluten-free, Healthy Eating, Recipes, Vegan | Tags: , , , , , , , | 4 Comments

Vegan Myth Busted! – Top Plant-Based Sources of Iron

vegan

Plant power!

There is still a popular food myth doing the rounds that vegans are generally short of iron in their diets or it’s difficult to find natural sources of iron without taking supplements and the like.  This is way off the mark.

“How do you get enough iron eating only plants?” A question I get asked quite a lot.  The answer is simple; loads of very accessible, inexpensive, plant-based places. Eating a balanced vegan diet, the question is more, “Where do we not get our iron, protein, vitamins, other minerals……..?” A vegan diet allows us all to thrive!

The WHO consider iron deficiency to be the number one nutritional disorder in the world. 80% of the world population may be iron deficient, so it is always a good idea to keep topped up and learn a little about plant-based nutrition (Vitamin B12 for example).

Iron is essential to health and basically helps our blood carry oxegen to our bodies tissues. Our body stores iron but we still need to eat a reasonable amount per day, roughly 18mg for adults  is advised. Women who are menstruating will need more, this can lead to cravings for iron rich foods.

The iron found in plants is different than that in meat. When we eat meat we are basically directly ingesting the iron in the blood, organs and muscles of the animal. It is easier for the body to access. We need to be aware that iron in plants will not be as easily absorbed.  But no worries, this is easily sorted.

Plant-based iron is best absorbed when combined with Vitamin C and it is also best to avoid tea and coffee if you’re looking at helping your body absorb plant based iron.  They both contain tannins and calcium which hinder absorption.  So leave a good half an hour before or after eating until you put the kettle on or eat high foods high in calcium.

THE IRON RICH ‘HIT-LIST’

Many beans like pinto, kidney, black eyed and black.  Lentils. Soya is best fermented like miso, tempeh. Tomato paste or sauce. Potatoes, spring greens (collards), spirulina, tahini, whole wheat, bulghur wheat, oats, nuts, kale, pumpkin seeds, mushrooms, quinoa, raisins, peas, sunflower seeds, apricots, watermelon, millet, almonds……I’m getting hungry here!

Popeye did well on it, but spinach is actually not the best choice for iron.  It contains acids that inhibit absorption but Vitamin C again can help.

You can see that many of the staples that most vegans eat are good sources of iron.  1 cup of lentils for example contains almost your RDA for iron and black strap molasses is worth a mention, 2 tbs contains 7.2g iron.

TIPS TO GET IRON INTO YOUR DIET

Seasonal fruits can also be a great source of iron so grab a bowl of oats topped seasonal fruits for a nutritious and iron rich way to start the day.  Some vegetables, like Broccoli and Bo Choi, are rich in both iron and Vitamin C.  Which, as mentioned, is a great combo!  Snacking on dried fruit like raisins and apricots or seeds, eating beans with greens, adding tahini or molasses to dishes or dressings, are all good ways of introducing iron rich foods into our everyday meals.

CALORIE COUNTING

If you are counting calories, it is worth mentioning that sources of plant based iron are obviously the better choice. Cooked spring greens (collards) for example contain 4.5mg of iron/100 calories, whereas Sirloin Steak weighs in with a mere 0.9mg of iron/100 calories.

It has also been said that cooking in iron pots can help.  Cooking a tomato sauce in a cast iron pot can increase the iron levels ten fold!

In a balanced vegan diet there are so many sources of iron and vitamin C that a lack of iron is no major concern.  There is also no evidence to suggest that vegan and vegetarians have a higher incidence of iron deficiency than meat eaters.

As you can see, vegans are sorted for iron!  Another vegan myth busted!!

If you know of any other sources of plant-based iron, please let us know.

Vegan sources of iron

Vegan sources of iron – Image by Vegans of Instagram 

Some of the information and figures for this article came from this link.

Categories: Healthy Eating, Inspiration, Nutrition, Vegan, veganism | Tags: , , , , , , | Leave a comment

Cookbook Competition Winners & Happy Birthday Beach House Kitchen!!!

What a way to celebrate a birthday!  So many amazing recipes have hit our blog inbox over the past couple of weeks. Our minds are boggled now by sheer deliciousness…..!  Its been so hard to pick winners so we’ve changed the rules a little, we’re giving away two more books!!  You are all winners really and we will be cooking as many of your amazing recipes as possible.

Here are the lucky three who will be getting a copy of ‘Peace & Parsnips’ very soon (plus two we just had to include for being extra amazing…..):

Cucumber Rolls with Harissa Cream by Katharina

Winner!  Little Plate – Cucumber Rolls with Harissa Cream by Katharina

Little Plate – Cucumber Rolls with Harissa Cream
Katharina loves drawing, eating and cooking….sometimes all at the same time!!!  Instead of a taking a photo, Katharina sent in a painting.  We thing its wonderful!  Anybody this talented with a paintbrush is bound to be a hit in the kitchen!  We think these will look incredible, rolled into a beautiful rose and stuffed with a harissa cashew cream.  Woah!  The kick of the Harissa makes Katarina happy and we are sure this dish is going to make us smile.  This cream will also go well on bread, with salads or dip a falafel in.  YUM!
You need
1 cup cashews, soaked
3 tbs nooch, aka the nutritional yeast:)
2 tbs olive oil, extra virgin of course
3 tbs water or some more if needed
3 ts smoky paprika
1 ts jeera/ cumin
1 ts caraway seeds
1 ts coriander seeds
1 ts salt (Himalayan Rose)
to serve
1 long cucumber
iceberg salad or frillice
Blend cashews with water and  nutritional yeast and grind the spices in a pestle and mortar.  Add the spice mix to the cashew cream and give it a short final blend.
Slice cucumber lengthways with vegetable peeler into thin long strips. Spread the cream onto the strips and roll them into roses.

 

Big Plate Winner! Greek Butter Bean Pie by Laura

Winner! Big Plate Winner – Greek Butter Bean Pie by Laura

Big Plate – Greek Butter Bean Pie
We love the cooking style of the Med so much and Laura is such a talented cook and blogger.
“A hearty baked version of a Greek meze classic. This Butter Bean Pie is simple to make, full of delicious savoury flavour and packed with wholesome ingredients.”
You’ll find more delicious recipes like this on Laura’s blog ‘The Whole Ingredient’.
Serves: 2-4
Ingredients
  • 200g dried butter beans, soaked overnight (or 3 tins of pre-cooked butter beans)
  • 2 tsp olive oil
  • 1 white onion
  • 1 carrot
  • 2 celery stalks
  • 4-6 garlic cloves
  • 1 tin chopped tomatoes
  • 2 tbsp tomato purée
  • 1 tbsp lemon juice
  • 1 tbsp + 2 tsp dried oregano
  • 1 tsp cinnamon
  • Salt & pepper, to taste
  • 30g fresh dill
  • 200g fresh spinach
Method
  1. Heat the oven to 180°C / 350°F / Gas Mark 4.
  2. If you haven’t already pre-cooked the butter beans, put them on to boil in a large pan of water. Leave to simmer for 20-30 minutes – about the same time it takes to prepare the sauce.
  3. While the beans are cooking, make the sauce. Chop the onion, carrot and celery small, all to a similar size.
  4. Heat 1 tsp of olive oil in a large frying pan and add these to the pan.
  5. Cook for 5-10 minutes, or until the onion is translucent. Slice the garlic and add this to the pan, giving it all a good stir.
  6. Now stir in the chopped tomatoes, tomato purée, lemon juice, 1 tbsp of oregano, cinnamon, salt and pepper. Chop the dill (discarding any thick or tough stalks) and stir this in too.
  7. Leave the sauce to simmer for 10 minutes.
  8. While this is cooking, wilt the spinach in a separate pan until there is no water remaining from the leaves.
  9. You can now assemble the pie. Line the bottom of an oven dish or pie tin with the spinach. Drain the butter beans and stir these into the tomato sauce. Gently pour this over the spinach and level it out. Sprinkle on the rest of the oregano and olive oil.
  10. Cook on a middle shelf for 30 minutes.
Coconut Scones by Janice

Winner! Sweet Treat – Coconut Scones by Janice

Sweet Treat – Coconut Scones

Janice says: “The most delicious scones ever!” These are low in sugar but sweetened with the super healthy coconut.  A ingredient Janice and ourselves can’t get enough of. Janice recommends cutting these scones thick, as they should be (otherwise they’re biscuits) and enjoying them straight from the oven with plenty of coconut oil and home chia seed jam!  Sounds truly amazeballs!!!

Find plant-based delights and natural health magic over at Janice’s blog ‘Nourished by Nature’.

Ingredients

8oz/225g self raising flour, preferably organic

2 level teaspoons baking powder

1 ½ oz/40g caster sugar

4 oz /110g soya or sunflower spread

2 oz/55g desiccated coconut

3 or 4 tablespoons plant based milk

Method

1. Heat the oven to 220C/425F/ Gas 7 and lightly grease a baking sheet.

2. The easiest way to make these scones is to add all the dry ingredients to
a food processor and pulse for a few minutes, then add the milk a little at
a time until the mixture comes together,

3. If you don’t have a food processor then put the flour and baking powder into a large bowl. Using your fingertips rub the spread into the flour until it resembles breadcrumbs. Vegan spreads are really soft so run your hands under a cold tap before you start and work quickly to keep the mixture from clumping.

4. Stir in the sugar and coconut then add the milk gradually and mix with a
wooden spoon until the mixture comes together.

5. Turn out onto a floured work surface and pat into a round ¾ inch or 2 cm thick.

6. Cut out 10 scones, I use a heart shaped cookie cutter since I reckon
we could all do with more love in our lives!

7. Brush the tops of the scones with milk and liberally sprinkle coconut on
the top.

8. Bake in the oven for 12 to 15 minutes until well risen and nicely browned

EXTRA AMAZING SPECIAL MENTIONS:
Copies of ‘Peace & Parsnips’ will also be heading to Victoria and Amy who both sent in three course vegan banquets to make even the most hardy meat-eater drool!  Delicious!!  We’ve included a picture of some of the dishes below:
Stuffed Peppers

A couple of Victoria’s beautiful dishes. Stuffed Peppers with Cauliflower Rice.  We love cauliflower rice and everything tastes amazing when stuffed in a pepper;)

 

Baked Apples -

Stuffed Baked Apples with Cashew Vanilla Cream by Victoria.  Love the blackberries in this and the cashew cream sounds delicious!!!

Amy is 17!  What a rock n roll star!!!!  Amy is studying cooking at college and is interested and passionate about cooking all foods.  Amy loved trying out vegan food and it shows.  We especially like Amy’s specially printed menu.  Vegan<3

Amy cooked up a wonderful three course feast!

Amy cooked up a wonderful three course feast!  Can’t wait to try the chocolate brownie recipe and curries are always welcome in the BHK.

 

We loved Amy's specially printed menu. So cool:)

We loved Amy’s specially printed menu. So cool:)

We’d also like send big thanks to (recipes that we loved and will be cooking soon):

Sharon’s – Seaside Pasta with Samphire
Rebecca’s – Parsnip and Chickpea Loaf with Lemon and Thyme AKA Not Roast and Chocolate Tiffin
Cora’s – Unbaked Banana Bread Balls
V’s – Spiced Coconutty Butternut Squash Soup
Thank you so much to everyone who has taken part, we loved reading your emails and recipes, the response has really touched us.  You’ve made our 4th birthday party extra special.  Its been a real celebration of home cooked happiness!
Happy Cooking,
Lee & JaneX
Categories: competition, Desserts, Dinner, Healthy Eating, Peace and Parsnips, photography, Recipes, Vegan | Tags: , , , , , | 8 Comments

Weird and Wonderful Food – 22 of the worlds bizarrest sounding foods

January is a time of year when food can lose some of its joy and fun.  After the excess and celebrations of the festive times, this is only natural.  Especially as many of us are trying out new diets, weight loss plans, attempts at detox…..in fact there are so many methods of feeling great but today in the BHK, laughter in the best medicine.  Food is fun (sometimes bordering on hilarious)!

Jane and I have had a proper chuckle writing this post.  The sheer, bare-faced absurdity of some food names.  All the weird, wonderful and just plain strange titles for things we love to munch on.  Its amazing that we manage to talk about some foods with a straight face over the dinner table.  “Darling, could you pass me a handful of kumquats.” Many foods sound like something you don’t want anywhere near your mouth!

We have brilliant sounding food names ranging from a kind of appetitsing primordial ooze to things that sound like growths or alien life forms.  You know where this is heading, so no further introduction needed……

Here are today’s top 22 food weirdos (in no particular order):

1) Schoog – sci-fi sounding sauce from the Middle East.  An alien race from a distant galaxy.  Delicious.

2) Botrytis – mould that grows on wine grapes (and hopefully nowhere else), essential for sensational dessert wine.

3) Burgoo – stew from Kentucky.  ‘Goo’ never a good thing especially when eating.

4) Pumpernickel – not strange as such just a bit amusing

5) Larb – sounds anatomical for some reason?!  A sensational ranges of mashes or purees from Laos.

6) Rutabaga – the American name for Swede.  Sounds like an old truck.

7) Succotash – another stew from the southern U.S.  Comical or offensive.

8) Forcemeat – Thankfully vegans don’t have this problem.

9) Devils Dung – Nickname for Asafoetida or Hing and a reasonably accurate description.

10) Laver Bread – the famous Welsh delicacy made from seaweed. Normally eaten at breakfast. Laver is the same seaweed as ‘Nori’ in Japan.

11) Mucilage – the slime around some foods.  Surprisingly, this can be a good thing.

12) Wine bottle sizes – they have epic biblical names like Magnum (2), Jeroboam (4), Rehoboam (6) Methusulah (8), Salmanazar (12), Balthazar (16), Nebuchadnezzar (20), Melchior (24).

13 – Nooch – Nickname for the vegan staple, Nutritional Yeast Flakes. Lets face it, it needed some work.

14) Studding – a verb used when poking things into food.  “I just studded…….”

15) Spatchcock/ Speck/ Offal/ Giblets – If anything is going to help you give up meat, its words like this.

16) Kumquat – funny little orange things.

17) Bratwurst – little embellishment needed.  A naughty German sausage.

18) Egg Plant – Confused(ing).

19) Gigglebeans/ Garbanzo – plain old chickpeas in the UK (which is also quite a good one)

20) Wheat Germ Muffin – Germs just don’t sound right in a baked good.

21) Umami – UMAMI! Just makes me happy to say it.  I think of a Japanese Manga Cartoon Robot.

22) Turkey – What we call a Turkey (the bird) in Turkey they call an ‘India’.

Worthy mentions – Semolina (I don’t know why?!), Guava (a great mouth exercise), Bangers, Passion Fruit (<3) Sprats/ Winckles (….?..), Cock-a-leekie (……!…), Nougat (there is no right way of saying this), Mung Beans,  Lady fingers, Gumbo, Gherkins….Johnny cakes……Arugula….Lumpia…..Scallions (pirates)…..Flan (the most grey sounding food)…….that’s it, I’m exhausted.

This hilarity cannot continue, although if you have any food related words that make you giggle or sound like a character from the ‘Twilight Zone’ please send them over.  We love oddballs!

Categories: Healthy Living | Tags: , , , , , , , | 4 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

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