Posts Tagged With: vegan food

Summer Squash and Peanut Butter Sabji – Spicy, Rich and Healthy Vegan Curry

We love this kind of curry bowl! So many colours and textures, served with chilli pickle and warm flatbreads, it’s an Indian Thali feast and easy to prepare.

 

Are you missing your Indian takeaways?  Visiting your favourite local Indian restaurant?  Here’s a simple recipe to make your own homemade Indian feast.

 

A really simple, one pot curry (sabji) with a creamy, rich and spicy sauce

 

This is a quick vegan curry for beginners, but it has the flavours anyone will love.  Rich and creamy, without oil, this is a great way of making a delicious, healthy curry and bringing India spice and fragrance to your kitchen.  

If you’re not a fan of peanut butter, this may change your mind.  Once we’ve cooked it through, the peanut butter begins to melt into the sauce and mingle with the spices and tangy tomato, leaving a rich sauce.  It’s not overpoweringly peanut!

The masala sauce is always the key to any delicious curry treat and this one is as simple as popping it all in a pan and cooking. Super quick and easy, no oil and frying, just delicious, big flavours and colours.

In lockdown, I’m trying to make things as accessible as possible. I’ve posted a Wild Mushroom Lasagna and another Quarantine Curry recipe recently, but this one is a new favourite.  I was skeptical to try new ways of cooking curry sauces, I wasn’t sure if they’d lose something essential.  But this is the kind of recipe that may quickly become a weekly staple and when you add some deeply flavoured daal and fragrant rice, plus a little raita, pickle and some crunchy fresh vegetables, you have yourself a top Thali!

 

What’s Sabji?  Thali?  Masala?


Thali is not so well known in the UK, we don’t see it on many Indian restaurant menus for example. But in India, Thali is a daily staple, a rounded, set meal, served daily with a wide range of flavours, textures and nutrients.  Thali is basically the name of a metal plate with many shallow compartments which hold the delicious array of spicy and colourful daals, sabji (curries), flatbreads, pickles and more….. 

It’s my favourite staple meal from any country. Just the sheer diversity of flavours, seasonal vegetables and textures.  Sometimes, you’ll even get a little dessert on the plate. Thali’s are served in many restaurants and hole in the wall type places, some more lavish, some more basic. I find the basic Thali’s are normally my favourites, lighter and healthier.  

A good masala (spice mix) is key and spices are normally ground or bought freshly.  You just can’t substitute the flavour and intense fragrance of freshly ground spices.  You can do this easily at home, especially if you have a pestle and mortar.  There is something important about grinding spices by hand and not relying on technology.  It’s very grounding!  There’s something human about the whole process.  A pestle and mortar seems like we’re inviting the stone age into our modern kitchens.  And as a piece of equipment, it can never be bettered.  

This is not just about the food on the plate, but the techniques that are involved in producing it, techniques handed down from generation to generation.  Techniques that millions have used and honed to create delicious food.  In many ways, the act of cooking ties us all together.  Our shared quest for delicious, nourishing food.  

You might be wondering why we post so many curry recipes!  We love India dearly.  I’ve spent a lot of time travelling all over India and I can’t imagine a more fascinating place to be.  I’d love to go back someday, India filled me with so much inspiration, not just in the kitchen, but in life generally.  India changed my life!  If you’ve visited, you probably know what I’m feeling.  

Use any vegetables you like here, whatever is seasonal and looking top banana. I really enjoyed the squash, we have hardly been going out shopping, so this squash was really appreciated. I prefer it to carrot in a curry. Jane prefers carrot. We’ll agree to disagree there. I love the way squash just breaks down. I left the skin on here, I wanted to cook it well, but not for it to break down into the sauce too much. This whole meal was prepared with no oil, the good fats coming mainly from the peanut butter in the masala.

 

Better than takeaway!  Squash and Peanut Butter Masala – Simple, Healthy, Hearty Vegan Curry



I can’t think of many easier ways of making an Indian feast. Let me know if you’d like the rice and daal recipes. I can post them next, but here’s the curry recipe to get started.

Thanks to everyone who have requested recipes recently. It’s great to see all your cooking adventures over on Facebook (our group is here) and Instagram. It makes my day when I see people cooking recipes from our cooking classes and vegan holidays and there are still a steady stream of posts of recipes from Peace and Parsnips, which is amazing, it’s been over 5 years since our cookbook came out. I should celebrate that soon!!

 

      We loved this curry and will be making it again and again.  We hope you enjoy!!  

 

Let us know if you try this one out, follow our blog, there are more recipes coming soon. You may like our seasonal newsletter, here’s the link to sign up. Secret recipes and pictures of the BHK in full swing.

Mr Will, our fellow collaborator, yogi and cooking amigo from the sparkling Complete Unity Yoga, this one’s for you bro.



Keep it spicy!!


Sending much health and happiness to you from the BHK


 

Recipe Notes

I’ve made this lockdown friendly.  I hope you can all still get some fresh vegetable and have a decent stock of spices in the cupboard.  I’ve omitted fresh ginger, onion. chilli and garlic in favour of dried/ powdered.  It works!!  I’ve never been in a situation to try this out and I can see why my friend says that most Indian restaurants in the UK use dried ginger and garlic in recipes.  The flavours are intense!  A great lockdown sub.  

Use any seasonal vegetables you like here.  Bear in mind that different vegetables take different times to cook.  Hence, we add the courgettes in later.  We wanted them well cooked, soft, but not mushy. 

If you are short of spices, substitute the quantities with any spice mixes you have.  Curry Powder (good all rounder) is very handy, or Garam Masala (warming and fragrant).  

Smooth or chunky peanut butter is fine here.  If you are not a fan of peanuts, try cashew butter or any nut/ seed butter you enjoy.  The nut butter flavours calm when they are cooked.

Coriander would be nice to top this one off.  We didn’t have any, so we tried it with Lemon Balm instead.  Delicious!  Necessity regularly brings much inspiration. 

 

Healthy vegan curry can be rich and delicious!! The peanut butter masala sauce is the star here. No oil and still awsome!

 

Squash and Peanut Butter Sabji – Spicy, Rich and Healthy Vegan Curry

 

The Bits – For 4

1 tin chopped/ plum tomatoes or 400g tomato pasatta

3 heaped tbs tomato puree

2-3 heaped tbs peanut butter (unsweetened)

500ml hot water

 

1 small butternut squash (scrubbed and chopped, skin on)

1 large carrot (scrubbed and chopped)

1 small courgette (chopped)

 

Spices

1 1/2 teas ground turmeric

3 teas ground cumin

3 teas ground coriander

1/2 teas ground cinnamon

3 teas dried ginger

3 teas garlic powder

1/2 – 2 teas chilli powder (you know how hot you like it!)

1 1/2 teas sea salt

 

Optional

Fresh coriander (chopped)

 

Do It

Set aside the courgette and peanut butter.

Place a large sauce pan on medium heat and simply add all the other ingredients.  Starting with the chopped tomatoes, tomato puree, vegetables and then spices.  Stir them until combined, pop a lid on and simmer for 15 minutes.

Now add the peanut butter and courgette.  Stir well and pop the lid back on.  Simmer for 10-15 minutes.  Your sauce should be thick and shiny, with the peanut butter cooked through.  

Taste and add more sea salt and chilli as you like.  Find your ideal flavour!  

You may also like to add some hot water to thin the sauce, a little at a time.  Also, stirring a few handfuls of greens into the sabji is a nice idea now, sliced spinach, chard, kale, whatever you have.   

Serve topped with fresh coriander and all your favourite curry trimmings.   

 

Foodie Fact

We love peanut butter. We even make our own here sometimes.  It’s simple, just roast some peanuts and blend, maybe add a little salt, a touch of cold pressed oil to help it blend. 

But is peanut butter healthy?  I know some people avoid it, even when they enjoy the flavour.  Peanut butter is high in fat, but is a great source of good fats, fibre too.  It’s an excellent source of protein, anti-oxidants and vitamins like E, B3 and B6.  It’s also has a good amount of omega 6 and you’ll also find many minerals like magnesium, iron, selenium, zinc and potassium.

The peanut butter market is varied, some are more pure than others.  Give your jar a read, as usual, the less ingredients the better.  We want to avoid palm oil, refined oils and sugar.  Good peanut butter can cost a little more, but it’s well worth it.  So, peanut butter is healthy, as long as you’re not eating it 24/7.    

 

 

Categories: Curries, gluten-free, healthy, Healthy Eating, Nutrition, photography, plant-based, Recipes, Summer, Travel, Vegan | Tags: , , | 15 Comments

Moroccan Sweet Potato and Lentil Soup with Yoghurt and Ras El Hanout – Fragrant, immune-boosting bowl of orange radiance

Roasted Sweet Potato, Carrots, Cauliflower and Lentil Soup with Yoghurt and Ras El Hanout – Vegan, Gluten-free

 

A delicious, radiant bowl of orange goodness

A little spicy with a whole lotta immune-boosting properties

 

I hope you and your loved ones are enjoying good health.  We’re ever sending out love and fortitude during these turbulent times.  We’re going to keep bringing the healthy, vibrant recipes to support and nourish our bodies.  Plus, for us, cooking is a great time to chill and find a slice of peace with pots and pans.     

I created this soup to hit the sweet spot, a fine balance between deliciousness and nutritiousness, with the flavours of the souks, the spice markets of Morocco in mind.  This soup is rich and sustaining, creamy and spicy in all the right places.   

I wanted to add some of my (maybe your?) favourite veggies that you may have right now; sweet potato, carrot (beta-carotene superheroes) and cauliflower.  Also adding warming spices in the Ras El Hanout spice mix (winter chills are still hanging onto Spring up here!), vivid turmeric and richly flavoured paprika.  Then a bit hit of fresh ginger for even more immune-boosting ZING!  We also roast the vegetables in this recipe to bring out their natural sweetness and flavour.  

 

IMMUNE BOOST!!

Every ingredient here is a superstar

 

This is immune-boosting from all angles.  The yoghurt is full of pro-biotics, helping our gut to stay well, 70% of our immune system is located in the gut.  Which also likes lots of fibre and pretty much all of the ingredients are good sources of fibre.  

This soup is just what we needed right now!  Our bodies crave this kind of sunshine food, which I seem to cook a lot of when we’re back in the Beach House Kitchen (located on top of a mountain in Snowdonia, Wales, for newbies).  Putting sunshine colours in our pans and on your plates really works.  Eating food this colour means it’s most probably loaded with anti-oxidants and loads of beta carotene too.  Edible rainbows of healthy happiness.  

 

Food to keep us shining!  

 

I used to eat thick, lentil soups, something like this one, in the Rif Mountains in Morocco.  I settled down for a little while up there a good few years ago.  The steaming pots of soup in the morning, with fresh bread and spices, was a great start to the day.  I love soup anytime and would dearly like to go back to Morocco when all this blows over.  The slow pace of life in the mountains of Morocco is inspiring me right now, patience and finding peace being key to riding this strange time out.  

I also stayed with some Berber musicians in a small village in the Atlas Mountains and we basically played music all day, ate together around one big pot and occasionally picked cactus fruits, or went out to play with the goats and kids.  It was a very (very) chilled life.  Jane and I are mainly playing music, cooking and going out to say hello to the local sheep, so there isn’t that much difference really!  Jane’s just remembered that she can play violin, which has opened whole new doorways in our jam sessions.  Good time to find that one out.

Back in the kitchen….this is not a traditional Moroccan soup of course, but it’s inspired by some of my favourite spices from Morocco, where they have some of the best spice markets I’ve been to.  Tucked away in souks, down tiny, winding alleys, they appear timeless.  Not quite the same when you buy them in the supermarket, but if you can, buy your spices whole, then toast and grind them yourself.  When I got back from Morocco, it took weeks for me to stop smelling like cumin.  The spices are potent in those parts!! 

Enjoy this soup and cooking it!  I love having more time in the kitchen nowadays at home to really focus on my cooking, every aspect, from buying and preparing the vegetables, to washing up at the end, the whole act of making healthy, homemade food is important to us. It seems like every aspect can affect my life in a positive way, especially when we’re doing it with a smile on our faces.

Be well and say “hello!” below in the comments or over on Instagram or Facebook.  We’d always love hearing from you.  What country are you in?  Cooking right now for us is like travelling without leaving the kitchen.  I have my favourite Moroccan tunes on when I cook this, wash it all down with some ‘Berber Whiskey’ aka fresh mint tea with a pinch of gunpowder green tea in there.  I haven’t worn my Djellaba in the kitchen yet, but it’s only a matter of time…..          

 

Moroccan Sweet Potato and Lentil Soup with Yoghurt and Ras El Hanout – Vegan, Gluten-free

Recipe Notes 

This recipe makes a lot, by design, get that freezer stocked up or….

Left thick aka not thinning with hot water, this makes for a nice daal also.  I add a little fried garlic and more spices just before serving with rice or warm flatbreads.  

Basically, you can use similar quantities of other veggies here if you’re short of any of these.  I made this again today (the photos are from a few days ago) and I popped a roasted red pepper in there, which was delicious!  The lentils and spices make for a great soup base.

 

 

Moroccan Sweet Potato and Lentil Soup with Yoghurt and Ras El Hanout – Vegan, Gluten-free

 

The Bits – For 8-10 bowls (plenty for the freezer)


7 medium carrots 

3 medium sweet potatoes 

350g/1 small cauliflower

 

200g red lentils

3 heaped tbs fresh ginger (finely chopped)

1 large onion (diced)

2 tbs ground turmeric

1 1/2 tbs ras el hanout (or other spice mix like garam masala or baharat)

1 tbs sweet paprika

2.5 ltrs vegetable stock

200ml unsweetened soya yoghurt 

1-2 tbs cooking oil (I used cold pressed rapeseed oil)

Sea salt

 

To serve

Chopped parsley and chillies

Soya Yoghurt

Lemon Juice

 

Do It

Preheat an oven to 190oC.

Roughly chop your sweet potato, carrots and cauliflower.  Place the vegetables onto a large baking tray (or two), cover lightly with oil and a little salt.  Roast for 25-30 minutes, until soft and slightly caramelised, turning them once during cooking.    

In a very large saucepan, the very biggest one you have.  Warm your oil and then add the onions and ginger, fry for 4 minutes, before adding the turmeric, paprika and ras el hanout, stirring for a minute.  

Now add the lentils and stock, bring to a rolling simmer and leave to cook for 20 minutes. Until the lentils are soft.  Add the roasted vegetables and yoghurt, blending all together until smooth using a stick blender.  Thin the soup with hot water if needed, have a boiled kettle on standby, for the soup, or tea?

For serving – Stir a little lemon juice into some soya yoghurt.  Drizzle over the soup and swirl if you’d like it to look a bit fancy.  Scatter herbs and chillies.  

Enjoy warm, with a stack of flatbreads.

 

Foodie Fact 

Sweet potatoes bright orange colour comes from the beta carotene content, beta-carotene makes Vitamin A, which makes you see in the dark and through brick walls, like a superhero. It will also give you the ability to scale tall turnips and dodge banana bullets….  

Also, sweet potatoes are a good sources of vitamin C, fibre, anti-oxidants (which keep us from rusting), and loads of minerals like manganese, potassium and even copper sneaks in there.     

 

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We’ll be posting more pictures of the Beach House Kitchen soon; the mountains, garden and wild nature of the Snowdonia mountains.  The sun has been shining and the sunsets have been dramatic.  The atomic mandarin has done us proud.  What a peach!    

 

OUR TOP 5 IMMUNE-BOOSTING TIPS ARE COMING SOON!

 

 

Categories: gluten-free, healthy, Healthy Eating, Nutrition, photography, plant-based, Recipes, Soups, Vegan | Tags: , , , , | 1 Comment

Charred Piri-Piri Broccoli Steaks with Garlic, Pepitas and Lemon – Vegan

Charred Piri Piri Broccoli Steaks – Vegan

Rock the broc!  

You’re going to love this one, so simple and loaded with flavours; spicy piri piri, garlic, tamari, some toasted, crunchy pumpkin seeds, finished with a squeeze of lemon and mayo. 

So good! The kind of dish we want to just tear into with our fingers

This dish takes 10 minutes and brings out all the amazing flavours of broccoli, with that fiery piri piri and garlic oil and the smoky-ness you get from flash frying the broccoli and then quickly steaming, to get the perfect balance of crunch.  Broccoli is a bit like pasta really (kind of) in that you want that al dente-ness.  Basically, cooked right.   

What do you do with a whole crown of broccoli?  Here’s the answer.  

I know that it’s daunting for some, with memories of squidgy, water logged broccoli from days gone by.  But this will get anyone into broccoli in a big way.  

Add a salad and some nice wholegrains, maybe some warm flatbreads and this dish makes for a great lunch.  Also nice just as it is, a proper vegan tapas or starter. 

Piri-piri (peri-peri, peli-peli, it goes by many names…but means ‘pepper’) is actually a variety of chilli from West Africa. A bird’s eye chilli, I love that name, which packs a punch.  Piri-piri is the Portugese name for it, they went over to Mozambique and loved chillies so much, they started to produce their own.  The piri-piri craze in Europe was born.  So, piri-piri or peri-peri?  They both taste the same. They both work!     

 

Broccoli steaks in the pan, we char the flat edges, leaving the florets vibrantly green. Best of both worlds!!

 

You only need a few ingredients and a bit of know how to take veggies to the next level!

 

You’ll notice these are nicely charred in a very hot pan.  You don’t need to take it quite so far if you don’t want to.  Lightly charred is also cool.  Remember that when you flip the broccoli steaks over, they’re vibrant green, so there’s a great balance of the smoky charred side with the steamed, crisp green side.

This piri-piri and garlic oil with be amazing on any veggies really.  It will keep in the fridge covered for a few days, so make double the quantity and enjoy liberally, at leisure, loving those flavours.   

This one’s fun, an ideal weekender.  Squeeze your lemon on top and grab a pot of mayo, then tear into these with your hands, ripping bits off the steaks and dipping in the mayo.  We did!      

Piri Piri Broc Steaks – What to do with a head of broccoli? This takes 10 minutes and is filled with big flavours

Recipe Notes

When cutting the broccoli, take off the woody base, normally about an inch.  Then cut through the large florets, slicing them in half, this keeps the broccoli together and helps it keep shape in the pan.

Piri piri seasoning is not ground, it’s got bits of chilli and herbs in there.  Recipes for piri piri vary and we like it with a good kick of chilli, paprika and plenty of herbs like oregano, sometimes tarragon and bay leaves, maybe some lemon peel thrown in.  It’s a mighty mixed bag.  I normally make my own, that way you can control you’re favourite flavours and make them sing.  I’ve got a recipe kickin around somewhere……

Get all your prep ready, this dish cooks quickly.  Also, get nicely ventilated, the charred chillies in this dish are cheeky, tickling the lungs and nose.  

You can also cook these on a BBQ, it’s so sunny in Wales at the minute, we could probably crack the BBQ out.  

 


 

Charred Piri-Piri Broccoli Steaks with Garlic, Pepitas and Lemon – Vegan

 

The Bits – For 4 steaks

1 large head broccoli (trim base, but into quarters)

75ml water

 

Piri-piri and Garlic Oil 

1 1/2 – 2 tbs cold pressed rapeseed oil (or whatever you fry with)

1/2 tbs piri piri seasoning

3 large garlic cloves (crushed)

1/2 tbs tamari/ good soya sauce

 

To Serve

1/2 lemon 

Sea salt

2 tbs pumpkin seeds/ pepitas (chopped and toasted)

Mayonnaise

 

Do It 

Get a large, heavy-bottomed frying pan and lid (or something lid-like, a large plate, that covers the pan).  Put the pan over a high heat.  

Mix your oil ingredients together in a small bowl and cover the broccoli steaks with them.  Get them all nicely coated, rubbing the oil in with your hands.  

Once the pan is nicely hot, place the broccoli steaks in, one side at a time.  You should get a nice searing sound once they sit on the pan.  

Cook one flat side for 2-3 mins, with the lid on them, then flip onto the other side.  The lid will help to press them onto the pan, getting them nicely charred.

Once you’re happy with the charring, add the water to the pan and quickly pop the lid on.  Cook for a 2 minutes more, until when you squeeze the stems, there is a little give, slightly softened.  

Serve straight away, on a warm platter.  Sprinkled over the pumpkin seeds and a little sea salt, with lemon wedges and mayonnaise.  A pile/ stack is nice, height looks good in food!      

 

Foodie Fact

As we all know, Broccoli is a rock and roll star.  It also happens to be one of the healthiest things we could ever wish to eat.  Piled high with good stuff like loads of protein and fibre, also vitamin C, iron and a whole raft of anti-oxidants.

 

Eat Broccoli

Live long and prosper

 

We want to keep bringing you recipes in these strange days, something simple and tasty. What would you like to see?
 
Spending quality time in the kitchen is a great antidote to what’s going on in the outside world.  Pour yourself something nice and grab your pots!
 
 
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Categories: gluten-free, healthy, Healthy Eating, Nutrition, photography, plant-based, Recipes, Side Dish, Vegan | Tags: , , , | 2 Comments

Spicy Ethiopian Vegetable and Peanut Butter Stew – Deliciously Simple, Seasonal and Vegan

 

Ethiopian lunches in the BHK are happy times!  

We love the bold flavours and vibrancy of Ethiopian dishes like this.  A creamy, rich, spicy sauce, slowly cooked with seasonal vegetables and flavourful fava beans.

 

This is my version of an Ethiopian Wat (stew/ curry), maybe somewhere between Shiro and a traditional Wat, if you know you’re Berbere from your Radhuni?!  Wat’s can take hours to cook, so I’ve cut the cooking time, without losing any of the flavours.

I’ve basically taken some local, seasonal, radiant Welsh veggies and treated them to an aromatic, creamy sauce, then served it on a warm chickpea flatbread with whole host of colourful trimmings.  It’s a simple dish that looks the part.

I’ve just returned from a little jaunt around the world, stepping out to Israel, Palestine, Rome and Vienna, with a Christmas spell in Murcia.  I’m taking it all in at the minute, having seen so many incredible sites and I’m happy to confirm that the world is still a miraculous place filled with warm hearted people.  I’ve also packed in loads and loads of foodie inspiration and cooking!!  I’ve eaten VERY well, a moveable feast of tasty surprises.

So I thought I’d cook Ethiopian!  A flavoursome curveball.  Recipes from these other fascinating countries will filter through, from notebook, to mind, to pan, to page, but at this time, I can’t forget the Ethiopian meal I had in Jerusalem.  It was the real deal.

Ethiopian Monks

One of my most memorable experiences of the trip was hanging out with the Ethiopian monks/ priest in the Church of the Holy Sepulchre.  A very powerful experience in a peaceful nook away from the hustle and bustle of old town Jerusalem.  Afterwards, me and my Lithuanian travelling buddies, happened upon a traditional Ethiopian restaurant and enjoyed a right old feast.

We ordered Bayenetu, huge platters of colourful dishes, presented on the traditional Injera flatbreads (tangy, fermented, light and fluffy, grey flatbreads, made with the gluten-free Teff flour), pan fried vegetables or gomen (collard green with spices), atkilt wat (normally spiced cabbage, carrots, potatoes in sauce), legume stews like terkik alitcha (a yellow split pea stew), shiro (a rich puree made with chickpea flour) and a mixture of salads.  Woah!

You eat it all with your hands, ripping off the injera and using it to scoop up the array of delights.  As you know, eating with your hands is great fun, dive in!  Just use your right. Always.  I’m told that eating like this is a communal experience in Ethiopia, everyone tucks in off one plate, sometimes even feeding each other, which is a mark of respect and love, although I realise this technique might take some time to catch on in the UK.

The restaurant was also banging out some Ethiopian pop music, with accompanying videos, which added to the atmosphere.  I love Ethiopian music.  The smiling owners were really happy to serve these vegetable platters and mentioned that not many tourists found there way to the restaurant, the place was reassuringly filled with Ethiopians.

Vegan Ethiopia!

I’ve been told that Ethiopians are big meat eaters, but they definitely know how to treat a vegan!  Many Ethiopians are Orthodox Christian, which means ‘fasting’ days, where vegan dishes are traditionally eaten.  I’ve noticed from travelling the world, that when the local religions have a ‘fasting’ day, it normally means some excellent food is coming my way.

As a plant munching traveller, the general set-up is like this; I go to many markets, I love them dearly, a buzzing core of the local scene.  I see all the local produce in big colourful piles and can’t wait to see what the local cooks are up to.  Then, a sinking feeling, I realise that non of the local restaurants are using anywhere near the full range of veggies in the market and this awesome opportunity to celebrate food has been overlooked.  These platters of Ethiopian food, and also those sensational Thali dishes of India, seem to have tapped into the joys of cooking with diverse ingredients.

How does that sound to you?  I’m not speaking from experience here, I’ve enjoyed loads of Ethiopian food over the years but have only spent 12 hours walking around Addis Ababa airport (it’s a long-ish story!) and never made it out into the country.  It looked nice from the plane window!!  Ethiopia is a country I’d dearly love to visit, diverse and rich in culture, this certainly comes across, piled all over Injera.

 

Vegan, Super Healthy and Spicy – Ethiopian Vegetable and Fava Bean Stew  

 

Recipe wise, fava beans can be an acquired taste, we’re talking about the dried ones here.  They are full flavoured and therefore ideal for stews and soups.  If you really, really, don’t like them, go for another red bean.  Kidney or aduki will suffice.  I’ve also added some chickpeas here for a little legume variety.

I’ll post my Berbere spice mix recipe next.  You can use shop bought mixes also.

Nitter kibbeh (clarified butter) is a popular ingredient in Ethiopian dishes.  I’ve gone for peanut butter here, you all know it and most love it.  You can’t go wrong adding a little nut butter to stews and curries, it adds that essential creamy, richness to this sauce.

 

I didn’t have any Teff flour at the minute, so I used Chickpea flour to make these flatbreads. You’ll find a recipe for these in Peace & Parsnips of search the blog. I love chickpea flatbreads/ pancakes, there are a few versions.

 

Recipe Notes

This will make a large panful (a big one).  I like to make more for the freezer or yum leftovers.  You could always half the recipe if you’re cooking for fewer people.

No berbere spice mix?  You can use other spice mixes like Ras El Hanout, Garam Masala, but to make it taste especially Ethiopian, you need the real stuff!  Try making your own?  It’s also widely available in shops/ supermarkets (in the UK that is).

Brown cane sugar, I used jaggery, an unrefined Indian sugar.  This has a lovely caramel flavour.  Use what you have.

Use whatever seasonal vegetables you have around.  What’s local and good?  In North Wales, right now, I’m loving these rampant roots!  I understand the golden beetroots are fairly rare, go for some nice squash, sweet potato or extra carrots instead.

I scrubbed the veg well, but didn’t peel it.  I believe there is more flavour there and there is definitely more nutrients when the skins are on.

I’d recommend cooking your Fava Beans from scratch.  Grab 275g dried fava beans, soak them over night until they are nice and plump.  Rinse well and place in a pan covered with cold water.  Add 1/2 teas bicarbonate of soda, this will speed up the cooking and soften the beans. Bring to a boil and simmer for 35-45 minutes.  Until the beans are soft.

Wat’s in Ethiopia are traditionally very spicy.  Feel free to add more chilli to your stew, but first taste what you have.  Some Berbere spice mixes will already be packing some incendiary heat.

 

Happy days! Ethiopian Vegan Wat for lunch….Beach House Kitchen favourite!

 

Spicy Ethiopian Vegetable and Bean Stew – Vegan and Gluten-free

 

The Bits – For 6-8 big portions for hungry ones

 

1 large white onion (very finely diced)

1 large/ 150g carrot (chopped into chunks)

3 medium/ 250g potatoes (chopped into chunks)

1 large/ 250g golden beetroot (chopped into chunks)

500g cooked fava/ broad beans (reserve the cooking broth)

1 tin chickpeas (drained)

1 tin chopped tomatoes (organic, good ones)

4 tbs berbere spice mix

2 teas ground ginger

4 tbs peanut butter

2 tbs brown cane sugar

700ml hot vegetable stock/ bean cooking stock

Sea salt

2 tbs cooking oil (I use cold-pressed rapeseed oil)

 

Do It 

In a large frying pan or sauce pan, warm your oil on medium high heat and add the onions.  Fry until nicely golden brown, for 8-10 minutes, a nice dark colour, this is a feature of all ‘Wat’s’.

Add the berbere and ginger, stir, cook for a minute.  Turn the heat up and add the chopped tomato and 1 teas salt.  Cook for 5 minutes, stirring.  Intensify those glorious spices and flavours!

Stir in peanut butter and then gradually add your hot vegetable stock.  Bring this sauce to a boil and add the vegetables.  Leave this to bubble away for 20 mins, stirring often.  Add the beans and chickpeas to the pan and cook for a further 10-15 minutes, until the beetroot is cooked.

Now add the sugar and season with salt, thinning out the sauce with a little hot water if you like, the potatoes and beans will thicken the sauce.

Serve with your favourite flatbread, injera if you’re keeping it traditionally Ethiopian.  Add to the plate a selection of vegetables and salads, pan fried cabbage/ greens, chutneys, pickles, fermented vegetables, yoghurt…a riot of colours and textures.  Make it beautiful!

Finish it all off with the nice Ethiopian coffee and your favourite Ethiopian tunes.

 

My Aromatic Vegan Ethiopian Stew, somewhere between Shahan Ful and Doro Wat….

 

Foodie Fact 

Fava beans are an ingredient we don’t use too often in the UK.  I’ve no idea why?  They’re delicious and packed with beneficial nutrients.  They have loads of fibre, protein, folate and minerals like copper, manganese, magnesium, iron and potassium.  Legumes in general are an excellent source of nutrition for all plant-based superheroes and have the benefit of filling us up for a long time.

 

We’re now on INSTAGRAM!  

 

Pop over and say hello, we’re posting regular recipes and updates from the Beach House Kitchen

 

 

Categories: Curries, gluten-free, Healthy Eating, Nutrition, photography, plant-based, Recipes, Vegan, vegan travel | Tags: , , , | 11 Comments

Cherry, Pistachio and Cacao Smoothie – Plus Smoothie Jedi Tip

Cherry, Pistachio and Cacao Smoothie

I’m gonna smoothie all the way through Autumn! Winter too! The flavours of chocolate and cherry were made for each other. This one’s got that black forest vibe to it, really simple to make and something a little different in your breakfast bowl.

Start the day with something beautiful, something that inspires your tastebuds, something that gives your body a nice healthy hug.

Today we find ourselves halfway up a mountain (where we live) eclipsed by grey mist, grey skies, with the slate grey ocean raging beneath us.  So, I popped out in a window of sun rays to get this shot of breakfast.  I don’t have anything against the colour grey, I have a grey sweatshirt, but in the foodie sphere, I can’t think of a decent grey food.  Nature did not want us eating grey it seems!

Colours!  Vibrancy!  That’s where were are on this hillside.  BHK bowls packed with things to make you purr.  In fact, we had a grey cat named Buster once (some of you will remember that legend).  He was the greatest dash of grey in this old world I tell you.  I miss him.

Smoothies are one way of fixing yourself up for superb things!  There is no way that a smoothie can be anything but awesome.  Vegan, gluten and sugar free, loaded up with everything the body needs, we even add coconut yoghurt here for a probiotic, gut-friendly, boost.  What is not to LOVE!

If this tickles your fancy, let us know below and let’s talk smoothie and vibrant things, beauty bowls, happy days.

——-

**Smoothie Jedi Tip**

Start slow, then build it up.  Start blending your smoothie on low and gradually build it up to full steam ahead.  This helps to incorporate all the lumps and chunks and means less scraping and shaking to get it blended properly.  A Jedi fact.

——-

Recipe Notes

We buy frozen cherries from the supermarkets.  Buying frozen fruits is a great way of preparing for a smoothie-fest.  It also works out cheaper and many of the fruits are frozen ripe, meaning good flavour and a higher nutritional profile.

Go wild with toppings!  We sometimes sprinkle other nuts, muesli/ granola, funky green healthy powders (spirulina, wheatgrass etc), dried berries like raspberry and strawberry are a knockout too!  Occasionally, I rock a drizzle of nut butter or tahini.

 

I’m on Instagram.  Yes, it’s taken me a while…..remember, I’m a mountain dweller, some would say a bit of a caveman in some ways.  But, I’m over there now and sharing my little heart out.  Come and join me, click here!  

 

I will be serving this at some of our upcoming cooking events soon.  It’s just so good!

 

Beauty bowl! Cherry, Pistachio and Cacao Smoothie – Sugar-free, vegan, gluten-free

 

Cherry, Pistachio and Cacao Smoothie

The Bits – For 2

2 handfuls frozen cherries

1 handful frozen banana

2 tbs vegan coconut yoghurt (cultured preferably)

2 tbs cacao or cocoa powder

Plant Milk (of choice, we used hemp milk)

 

Toppings

Chopped pistachios, goji berries, extra frozen cherries

 

Do It

In a large smoothie cup or blender (we use a Ninja), add all the ingredients and half fill with plant-milk.  Blitz on a low setting first, turning it up to high.  Jedi style!

Give it a shake or a scrape down if it’s not blending straight away.

Pour into a bowl, sprinkled with your toppings.

 

Serving suggestions – Sit somewhere sunny and quiet, take a moment, breathe deep (x5 times), enjoy the peace, grab that spoon…..:) 

 

Foodie Fact 

Cherries are wickedly high in anti-oxidants and anti-inflammatory nutrients!  Loaded up with vitamin C and fibre, they’re an ideal winter wonder food.  They can also be awesome for our heart and even help us get a restful sleep.

Cherries.  Yes!  More please.

See, grey can be beautiful!!  Here’s a view from the top of our hill/ mountain. I love this spot!  A great place for cavemen to play….Nantlle, Snowdonia

 

LIKE THIS ONE!  FOLLOW THE BLOG AND RECEIVE NOTIFICATIONS.  

DON’T MISS A BHK RECIPE:)

 

Categories: Breakfast, gluten-free, healthy, Healthy Eating, Healthy Living, Nutrition, photography, plant-based, Recipes, Smoothies, Vegan, Wales | Tags: , , , | Leave a comment

YoVeg! Mediterranean Vegan Yoga Holiday – Spain, May 2020

The Shining Lights! – Vegan and Yoga Cooking Holiday ’19

 

WITH LEE WATSON, COOKBOOK AUTHOR AND TV CHEF

AND COMPLETE UNITY YOGA

9th May – 16th May 2020

 

Join us in our stunning beach-side ECO-villa for this transformational, life-enriching Mediterranean Vegan Yoga Holiday in Spain.

This is your new home away from home, beachside eco-villa in plant-based paradise!

It is time to enjoy the feeling of the sun on your skin with the sound of the ocean and views of palm trees and the expansive blue sea with delicious vegan food and enlightening yoga and meditation. You’ll meet like-minded people, have fun and leave feeling nourished and inspired.

 

Limited Availability – this YoVeg! Vegan Yoga Holiday always sells out! Secure your space today with a £49 deposit. Book now!

 

Here’s the view from the Yoga Platform 👇

 

YoVeg! Yoga Holiday ’20 – Right on the beach!

 

What to Expect

A stunning beach-side villa for a transformational life-enriching yoga holiday. Set in the Costa Calida, the jewel of the Spanish coastline, we have arranged a carefully crafted program designed to fully nourish your mind, body and soul.

YoVeg! Mediterranean Vegan Yoga Holiday in Spain is bursting with inspirational workshops, delicious plant-based food, yoga, meditation and life-enriching experiences.

Wander along the stunning beach, unwind on the villa’s sunny terraces, go swimming in the blue sea or join excursions to explore the fascinating local area. This promises to be an unforgettable vegan yoga holiday in the Mediterranean.

Enjoy time, space, and guidance, to find inner peace and harmony, whilst learning new healthy habits to live a passionate and empowered life, full of joy and well-being.

 

 

What’s Included

✓ 7 nights in our modern villa 10 meters from the beach surrounded by empowering mountains and beautiful palm trees
✓ Jane’s delicious daily morning smoothies
✓ Plant-based food cooked by the cookbook author Lee Watson
✓ Bespoke recipe booklet by Lee Watson
✓ Daily yoga and meditation classes with Will Fisher and Malene Vedel (International Yoga Teachers)
✓ Evening transformational experiences with Will and Malene
✓ Specialised yoga workshops with Will and Malene
✓ Cooking demonstration/workshop with Lee
✓ Empowering herbal health workshop with Jane Legge
✓ Day trip to a local Sunday market
✓ Stand up paddle boarding in the bay
✓ 2 walks/treks to beautiful locations and viewpoints
✓ Optional daily massage treatments
✓ Lunch in one of the area’s best restaurants
✓ Optional airport transfers*

 

Picnics and walks in beautiful nature

The Food

YoVeg! Mediterranean Vegan Yoga Holiday in Spain will be full of delicious plant-based food cooked by our amazing chef Lee Watson (cookbook author) using super fresh ingredients sourced from the local markets in Costa Calida.

A true taste bud party 3 times a day every day! During the retreat, Lee will also share with you a cooking workshop where you have the opportunity to learn new techniques and get hands-on with the amazing fresh local produce from the Murcia region.

 

Lots of decadent, healthy desserts and sweet treats

 

Accommodation

Beautiful modern rooms with the option to book either twin rooms, double rooms, shared accommodation with en-suite or shared bathrooms.

This year we are also offering the option of camping, bring your own tent and enjoy the beautiful warm Spanish spring evenings and sleep to the sound of the sea.

 

Strolls down the paseo and time to chill on the beach or terrace

 

Prices

Single and Double Rooms (SOLD OUT)

Twin Room (2 people) – £939 per person (ONLY 1 LEFT)

Shared Accommodation – £819 per person (2 MORE)

Camping – £619 per person (ONLY 2 AVAILABLE)

 

BOOKINGS HERE

 

 

Reviews

“Once again, Malene, Will, Lee and Jane have surpassed themselves creating an outstanding week of nourishing yoga and food. As with last year, I came back so refreshed and renewed in both my yoga and vegan cooking practice. I wouldn’t have thought it possible, but the food this year was even more amazing than last years. The Danish Picnic up in the hills was a real highlight. It is a wonderful treat to be cooked such incredible vegan food that is made with love and passion.
Malene’s yoga classes were once again, beautiful crafted and designed for us to get exactly what our bodies needed. The yoga and meditation sessions on the beach to the sound of the roaring waves was just beautiful. Thanks again to all of you for another very special retreat! Love and light. Xxx”

 

Will – Yoga teacher and ace cook, buying produce at the local market

 

“Wow, what a fantastic week this was!
I had been searching for the ‘right’ yoga holiday and this turned out to be exactly what I wanted, needed … and more!
I am just embracing a vegetarian lifestyle and was amazed by the gorgeous food Lee of ‘Beach House Kitchen’ demonstrated and created lovingly for us 3 x daily … plus snacks! and the chocolate fudge cake was the best I have tasted … ever!!”

“The food was wonderful Lee spent a lot of time in the kitchen creating delicious food for us all assisted by the wonderful Jane who’s smoothies are now legendary
If there is one retreat that to go on then this is it.
A truly amazing experience which I would recommend to everyone.”

 

Meditation practice on the beach

 

Categories: Cooking Holidays, Cooking Retreats, Events, healthy, photography, plant-based, Vegan | Tags: , , , , , , | 4 Comments

Baked Pea, Lemon & Mint Tortilla – Vegan and Gluten-free

Tortilla – One of my favourite tapas dishes can be vegan and delicious

I travel a lot in Spain, it’s one of my favourite places to get lost, eat well, experience sunshine and culture.  

As a vegan wanderer, the institution of the tapas bar can be a chastening experience.  Olives, bread, maybe the occasional mushroom is thrown your way.  Not much else.  While everyone feasts, I nibble.  I don’t mind really.  I never go hungry but I rarely get to sample the culinary adventure that’s happening all over Spain.  That is the way of things, but what it does stir up, is the desire to make tapas vegan.  In fact, make all of my favourite dishes purely plants!  I love the challenge.  At home, or at work, I get stuck into creating new recipes.

Many fail, some are decent, this one I like very much and make regularly.  I’ve been through hundreds of tortillas to make it here.  Trying out a variety of methods and ideas, making it with ingredients that are easy to source.   The tofu adds essential texture, both blended into the mix and roughly crumbled, the lemon elevates the flavours and the well cooked onion and garlic offer important depth.

Secret vegan weapon….

In fact, onions are an ingredient that is often overlooked in plant-based cooking.  They are the bedrock to so many dishes and how we cook them will make all the difference.  Vegan food can easily be bland, which is strange when you look at the list of ingredients in many dishes. Seasoning and well cooked onion will go a long way to making our plant-based dishes sing with flavour.

One thing I talk about at my cooking workshops is tasting food.  Taste, taste, taste.  Keep tasting, it’s the only way to develop a palate and with that palate, make your food taste awesome!  Just the way you like it, cook plenty and develop some skills that suit you.  Help you to prepare the food you want to eat.  It’s not important what the present Instagram craze is; blue smoothies, charcoal in stuff, at least it’s not to me.  It doesn’t have to be deep fried, covered in cheese, with a bucket of BBQ sauce to have flavour, to be exciting.  I aspire to live a simple foodie life, eating the food that is good for my soul.  It’s different for everyone, but surely, a tortilla is on the list right?!

Giant Tortillas  

When I was a vegetarian, a few moons ago, I used to visit a little tapas bar in the village where my parents own a property.  The woman in the kitchen was eccentric, around 80, with sparkling eyes and constant beaming smile.  Daily, a giant pea tortilla appeared from the kitchen.  A foot thick.  Only the eccentric can be this brilliant!  I’m exaggerating size wise but it wasn’t far off.

The pan she used was like something from an old-school foundry in Sheffield.  Some serious iron in that piece.  I was amazed she could lift the final pea studded behemoth which strained resplendent every mid-morning on the bar.  A slice would do four.  I was invited to the kitchen one day to witness the preparation, it was a exhibition of skill, grace and brute strength.  The son helped with the last bit.  Potato tortilla is good, but a pea tortilla just looks cooler, especially at that scale.  The food we make expresses who we are, that tortilla smiled from the bar every morning at me.

Not many ‘Guiris’ ventured into that place, the decor was a little past it, the TV barked like a rabid megaphone, the furniture was uniformly battered plastic, but, the food was hot!  Hot in a good and simple and humble and just damn tasty way. Using local produce and time honoured recipes, the tapas was a treat.

Being a local ‘Guiri’

I did get ripped off for a simple salad one day, 10 euros for a plate of lettuce and tomatoes.  I seldom returned.  I am a Guiri after all.  We’re not used to paying 10 euros for a plate of slices tomatoes and iceberg!  I also wear shorts 12 months a year and sometimes I like to eat dinner before 10 pm.  But otherwise, I think I’m chilling out and getting into the Spanish vibe pretty well.  I’ve also perfected a few Spanish phrases, in the gruff local Murcian dialect.  This means a certain level of (very minor) acceptance.

So, a medium-length story, slightly shorter, that’s why I’m posting this recipe.  I hope you enjoy it and cook it lots.  Please post below and say hello and let’s talk vegan cooking and Spain.  Two of my favourite subjects.  I love coming up with recipes and your feedback is really important in so many ways.

I’ve also finally, after around 7 years, got a new phone!  Meaning, I’m on Instagram, follow me over right here.

Baked Pea, Lemon & Mint Tortilla – Vegan and Gluten-free

Little green shoots

There are green shoots of veganity all over Spain now.  There are even a few vegan restaurants in Murica, a local vegan festival in our port town, plus a growing awareness in the media and populace about this vegan thing.  It’s wonderful to see.  Down at the local supermarkets, and we live in the sticks, plenty of vegan options and plenty of organic options.

For me to sit in a vegan restaurant in Spain and order a nicely cooked meal is a privilege.  In fact, it’s a privilege anywhere in the world.  Having ate many lifetimes worth of side dishes; chips, bread, uninspiring salads, olives, to be catered for in restaurants is something I’ll never take for granted.   Having worked in restaurants my whole life, I always appreciate what’s going on, how hard it is, how it takes over your life, how it’s driven by passion and hard work and also how easy it is to be overly critical.  Something I see regularly on social media, trip advisor etc.  I always try to be supportive of restaurants, it’s tough to run a good place and I have huge respect for people who do it well.   Especially if they’re making efforts to get vegan. Anyway, tortilla, here it is……

Full of flavours and a light texture, vegan tortilla is on the menu!

Recipe Notes

I decided that baking a tortilla is best here, giving a nice crisp, crust and it keeps things soft in the middle.  Every oven is different, check the middle of your tortilla is cooked using a skewer, like a cake.  Too long, it will be dry, too short and it will be uncooked in the middle.  Press the tortilla, in the middle, it should be springy and also the edges will leave the side of the baking dish.  It’s a fine-ish line.  The tortilla will firm up once it leaves the oven and cools, it’s worth remembering that.

No mint and dill.  Try other herb combinations, like thyme and rosemary.

I’ve added some raising agents.  On occasion, some gram flour, vegan tortillas can be quite heavy.  This helps lighten things.

 

Baked Pea, Lemon & Mint Tortilla – Vegan and Gluten-free

The Bits – For One Large Tortilla, 8-10 large slices

Batter

100g gram flour

175ml soya milk

75g firm tofu

1 teas salt

½ teas turmeric

½ teas bicarb of soda

½ teas baking powder

 

Filling


1 large onion (sliced)

2 large cloves garlic (sliced)

½ teas salt

125g firm tofu (broken into pieces with fingers)

2 tbs lemon juice (1 small lemon)

½ tbs lemon zest (½ small lemon)

2 tbs olive oil

150g frozen peas

1 teas dried mint

1 teas dried dill

¼ teas black pepper

 



Do It


Oil a 22cm/ 8.5 inch cake tin (a big one).  Line with baking parchment if it is not non-stick.

Press tofu between kitchen paper, remove excess moisture.

Preheat a fan oven to 180oC.

Add 1 tbs oil to a large frying pan, on medium heat, cook the garlic and onions for 7-9 minutes, adding 1/2 teas salt, until soft and golden.  Set aside to cool.

In a blender, add the tortilla batter ingredients and blitz until smooth.  

Add you dried herbs, black pepper, peas, 1 tbs olive oil and lemon juice to the frying pan.  Break the tofu into the pan using your fingers, large pieces are fine, this is to give the look and texture of egg white. Mix together, then stir in the batter until all is nicely combined. Pour this batter into your oiled cake tin and sprinkle with a little more sea salt.

Place in the oven for 25 minutes, drizzle over a little more oil at 20 minutes.  When it’s ready, the top will be nicely golden and the centre will be springy when pressed with your fingers.

Leave to cool in the tin for 15 minutes before slicing and serving with a crisp salad, olives and all your other favourite Spanish tapas.  It’s great with vegan aioli, also nice with a scattering of freshly chopped herbs, mint and parsley especially.

Flamenco in Sevilla

Our recent travel post, Vegan on the road – Andalucia, has been one of our most popular ever!  Check it out here for more vegan Spanish travelling and foodie things. 

Categories: gluten-free, healthy, photography, plant-based, Recipes, Travel, Vegan | Tags: , , , , , | 2 Comments

Easy Vegan Indian Bowl – Roasted Vegetable and Coconut Curry, Black Kale Daal and Coconut Rice

Beach House Kitchen Bowl!

Better than takeaway! Wayyyy better!! Made with only fresh vegetables and spices, this Indian feast is delicious, rich and healthy too.  I’ve stripped down the preparation and ingredients, so this need not be a weekend treat.  It’s very mid-weekable!  Three recipes, served with our favourite condiments and we’re feasting vegan style!

I’m addicted to spice!  Can’t live without it for long.  When I travel around Italy or France, I’m always packing garam masala.  We really fancied a thali today, something colourful, filled with fragrant aromas, dishes to enliven the taste buds.  Plus, it’s my day off, what better way to celebrate!  We were missing India (see some of our India travels here) and felt like a light and seasonal curry. Lots of it….this is our Beach House Kitchen Thali Bowl!*

Curry in the BHK front garden, where the herb garden has gone a little feral.

It happens at this time of year.  The trees are all turning golden and crimson and I begin to ponder dark nights and BIG storms (we live on a mountain side).  I love the drama and peace of winter, but I need colours, spice and variety to get me through.  I like to get some rainbows cooking in the kitchen when the skies are grey.

We eat curries every week, sometimes even for breakfast (AM curry recipe here). I love giving local, seasonal veggies an Indian twist. I’ve used simple spices and ingredients here, like I said, this is a staple recipe, something I’d like you to find easy to cook. Add and subtract vegetables as you like, whatever is good or in your veg basket/ fridge.

Travelling India, especially in the South, is a moveable vegan’s feast. So many, coconut based options and up North, just ask to hold the ghee and you have a whole host of tantalising options, from street foods to wedding banquets, you’re gonna eat well in India as a plant-based wanderer.

Easy Vegan Curry Feast – 3 quick recipes

The essence of a good curry is fresh spices and a vibrant sauce (or gravy as they sometimes call it in India).  Got to be flavourful, it’s the base for soulful and spicy things to happen in your kitchen.  You’re creating something very special.

Here we make a simple tomato sauce, that can be used in a whole host of curries.  We mix in coconut cream, but it can be served as it is with vegetables.  We don’t blend it here, but that will make for a nice smooth sauce.

A portal to Pondicherry…..India we miss you (thanks for the spice!)

This was our lunch, so we ate it out in the garden.  I love the autumn up here in Snowdonia, the sunsets are regularly spectacular and there is plenty of sunshine with a nip in the air.  Ideal for walking in the mountains and along the beaches.  I’ll post some pictures soon.

We’ve been preparing for winter by refining our fermentation skills, Jane is on kombucha, I’m all over sourdough and sauerkraut etc.  Packing loads of colours and flavours into big jars and fermenting, it really is magic.  You can see some of our Radish Bombs here, with a nice hit of lime and spices.  Perfect on most things!  We are always inspired by our friend Janice from Nourished by Nature, see Spicy Radish Bomb recipe here.  A shining light!

These curry recipes will keep you going this autumn, straight through winter, filled with spicy, rainbow bowls.

Roasted Vegetable and Coconut Curry, all the trimmings…

Recipe Notes

The curry and daal will freeze well.  Make double if you fancy, portion it up into seperate containers and you’re well ahead.

The vegetables can be played with here. No squash, carrots or pumpkin is fine. No kale, use savoy cabbage or spinach.  No peppers, try courgettes or aubergines.  You get the idea!  Mix and match.  Play.  Enjoy!!

I’m not shy with oil here.  It adds richness, but using less will not adversely affect these dishes at all.  Stirring coconut oil into these dishes at the last minute is a nice way to finish things.

Add tofu to your roasted vegetables.  It’s delicious and adds even more protein to these dishes.

I roast and grind my own spices before cooking, especially the cumin and coriander.  You can’t beat the flavour.  Here’s a post about roasting and grinding your precious spices.

This is a mild, lightly spiced curry.  If you like spices add more!  If you like chillies, go crazy!!

Timing is everything right!  

Stage one – Start with your rice, then daal, then roast your vegetables and get the sauce cooking.

Stage two – Leave a lid on the rice (keep it warm), finish off the daal with the fried spices and garlic, add your roasted vegetables to your sauce.

There will be a lot going on here, you’ll need four pans and an oven working in harmony, but that’s the buzz and excitement of cooking like this, pots bubbling away, all action.  Once you’ve made these recipes a couple of times, you won’t even need the recipes.  You’ll be free-styling and expressing yourselves like true curry champions!!

Do let us know if you like this recipe, or even better, if you try it out.  

We love to hear from you below in the comments.  Say “hello!”  

I’ve also just started posting over on Instagram.  

Svaadisht!

 

Easy Vegan Indian Feast – Roasted Vegetable and Coconut Curry, Black Kale Daal and Coconut Rice

 

The Bits – For 4 big eaters or 6

Coconut Rice 

250ml brown basmati rice

500ml vegetable stock

1 1/2 teas cumin seeds

2/3 teas nigella/ kalongi seeds

1/2 teas mustard seeds

1/2 stick cinnamon

5 green cardamom pods (cracked)

4 tbs dessiccated coconut

1 tbs cold pressed oil/ coconut oil

1/2 teas sea salt

 

Black Kale Daal

250g red lentils

850ml vegetable stock

1/2 teas turmeric

 

125g black kale/ cavolo nero (finely sliced)

1/2 tbs cold pressed oil/ coconut oil

3 cloves garlic

2 heaped tbs chopped ginger

1 1/2 teas cumin seeds

1 teas mustard seeds

1/2-1 teas sea salt

 

Roasted Vegetable and Coconut Curry

2 peppers (chopped)

500g/ 1/2 large butternut squash

1 large onion

1/2-1 tbs cold pressed oil/ coconut oil

Sea salt and black pepper

 

Spicy Tomato Sauce 

1 large onion (chopped)

5 tomatoes (chopped)

5 cloves garlic (finely chopped)

2 tbs ginger (finely chopped)

1-2 red chillies (sliced)

150g/ 2 handfuls white cabbage (sliced)

2 teas garam masala

2 teas ground cumin

1 1/2 teas ground turmeric

1 1/2 teas ground coriander

1-2 tbs cold pressed oil/ coconut oil

1 teas sea salt and black pepper

Easy to be vegan!

Do It

Rice

Wash and drain your rice.  Add the oil to a small saucepan, heat on medium, add the seeds, stir for a 30 seconds, add the coconut, cinnamon and cardamon, stir and cook for a few minutes, until the coconut is golden and fragrant.  Add the rice and stock.  Stir again and bring to a boil.  Lower heat to a slow simmer and pop a lid on.  Leave to cook for 25-30 minutes.  It will depend on your rice.

Daal

Wash and drain your lentils.  Add them to a medium sauce pan.  Cover with the stock, add the turmeric and bring to a boil.  Lower the heat to a low simmer, pop a lid on and leave to cook for 25 minutes.  Stirring a few times.  Once the lentils are cooked, in a small frying pan, add the oil and heat on medium.  Fry the seeds, ginger and garlic together until the garlic is golden.  Add this mix to the lentils, season with salt and thin out the daal with hot water if needed.

Curry

Preheat oven to 200oc.  Toss you squash, peppers and onion on a baking tray with oil, salt and pepper.  Place in the oven and roast for 30 minutes, turning once.  Get some nice colour onto the vegetables, some charred edges are very welcome.

While that’s happening, in a large frying pan on high heat, add your oil and cook the onions for 7 minutes, until golden.  Add the garlic, chilli, ginger and spices, fry a minute, stirring.  Now add the tomatoes and salt.  Lower the heat and cover with a lid.  Leave to cook for 8 minutes.  Take the lid off, add the coconut milk and cabbage, leave to simmer for 10 minutes.  Check the seasoning and ensure the cabbage is cooked through.

Your roasted vegetables will now be ready, scrape them gently into the pan and combine well with the sauce.

You’re good to go!  On a preferably warm plate/ shallow bowl, add the rice, daal and curry.

Serve topped with sliced chillies, your favourite pickles, crispy onions, radish bombs and we had coconut yoghurt.

Vegan curries all the way!  Healthy and delicious, always possible!!

Foodie Fact

Every part of this curry sparkles with nutritional wonders.  Because we’re only using fresh vegetables, whole grains and spices, it really is a bowl of healthy happy.  Eating a balanced vegan diet, based around fresh fruit and veg is the healthiest way we can fuel ourselves, tasty too!  This bowl is filled with a huge range of vitamins, minerals, iron, protein, anti-oxidants, pro-biotic goodness, good energy, good fats, good vibes!   This bowl is good for your heart, your mind, your skin, your tastebuds!!

You could even add some steamed broccoli or kale for an ultimate healthy happy bowl.

 

Come cook and holiday with us.  All of our upcoming events are right here

 

 

*PS – A thali is a traditional plate, with loads of compartments for treats.  We don’t have one.  I’d like one, but I’m trying to minimise my kitchen equipment.  It’s amazing what you can do with a few spoons and a pan.  No gimmicks.  No gadgetry.  I’m getting back to the roots of cooking.  Except my blender.  I draw the old school line there.  How do you hand-make a smoothie?

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

Vegan On The Road – Andalucia, Spain

Jane and the Happpy Restaurant:)  Cordoba

We’re on the road again!  Out and about around Spain, the fascinating region of Andalucia.  Fillled with history, diverse culture and loads of tasty treats.

We sampled a variety of vegan treats all over Andalucia. Here’s some delicious Smoked Lebanese Aubergines bound together with tahini.

We stayed in central Malaga and were really surprised by the place, loads to see, do and nibble.  We’d recommend a visit and you can even chill on the beach, it’s miles long!  The hill top fort was a real highlight, as well as the old town and Picasso Museum.

There are some great little vegan restaurants, we enjoyed delicious, innovative meals.  Plenty of chilled soups, gazpacho and salmorejo, were always an option for a quick and nourishing lunch or snack.  We tend to eat loads of fruit and fresh veg, or salads, on the road.

Overlooking Malaga, a vibrant place with plenty of historical sights, galleries and some awesome little vegan restaurants.

 

Loved this simple and tasty dish – Grilled Vegetables with Mojo Sauce, Sevilla

In Cordoba we stayed in a small village, 30 mins away from the centre, tucked away behind a hill overlooking the vast plains of Andalucia.  Our room was built into the thick walls of a medieval church/ fort.  The village was sleepy and the main form of transport seemed to be tractor, with the occasional donkey.  Cordoba is the hottest place in Europe and it averaged around 40oC for our stay.

Cordoba is heavily influenced by the Moors and has always been a centre of learning and culture, you can feel that.  It’s a beautiful, stylish place and the Mesquite is simply stunning.  A huge edifice, once a mosque (accomodating 20,000) now converted into a cathedral.  It’s mind boggling in an awe inspiring way.  We were blow away by the scale and complexity of the place.

There are not loads of vegan restaurants, but we found it easy to order a variety of tapas and plates in most joints.  We also bought local produce in the village in a large co-operative.  Mostly organic and our accomodation had a little kitchen.  It was a real pleasure to use the local olives, paprika, herbs, olive oil, wine and sherry in a variety of dishes.  The fruit and vegetables were all so fresh and flavourful.  Paella was definitely on the menu!  I found the food and produce in Andalucia to be some of the best in Spain.

We caught some fiestas (there are so many in Spain!!) Some women in traditional dress coming out of the Mesquite. A hot one for a stroll…40oC! Cordoba

 

Old time Spain. We love it!!

 

Us. Outside the spectacular Mesquite, one of the most amazing buildings we’ve ever seen.  Cordoba

 

Some awesome street art all over Spanish cities. The streets are galleries too.  Sevillla

In Sevillla we stayed in the outskirts, a friendly neighborhood with probably the best fruit seller we’ve ever encountered.  A real pleasure to sample a variety of local fruits that we knew would be fragrant and delicious.

Sevilla city is touristy, as are most of the cities in Andalucia, but it wears it well.  Again, it’s a stylish place with it’s own flavour.  We loved wandering the windy little streets of the old town and getting lost for a while.  The river has a wide promenade, a must for sunset when locals gather, some jogging, some with guitars, most just chilling and enjoying the cool air and ambience.

There are plenty of vegan options all over the city, with a few vegan restaurants.  Add to this loads of cool cafes/bars and the most amazing cathedral we’ve ever seen (and we’ve seen a few on our travels!!) and you’ve got a awesome place to visit.

Pumpkin, Walnut and Spinach Lasagna. Reminded us that we don’t eat anywhere near enough lasagna! Sevilla

 

IMG_20190618_101726

We’ve moved on to Portugal now and are walking the Rota Vincentina, mainly skirting the coastline of southern Portugal.  Our next post will be coming soon with pictures and plant-based pilgrim news……we’re heading all the way to Santiago Compostela in Spain.

 

Jane hanging out beside a Roman Amphitheatre. Malaga was a surprise, it has loads to offer a curious wanderer, plus beaches too.

 

 

Categories: healthy, Healthy Eating, photography, plant-based, Travel, Vegan | Tags: , , , , , | 25 Comments

Vegetable Peel and Herb Crisps – Don’t throw them away!!

Celeriac, Brussel’s Sprouts, Swede, Squash and Potato Crisps – Food waste made tasty!!

These just make perfect sense.  Transforming, what for many, is food waste into something delicious.

Why throw all those vegetable peels away?  Especially when you can make these delicious, light crisps.  They’re very tasty and they crisp up beautifully and are so easy and quick to prepare.

Veg peels are also packed with vitamins, fibre and minerals.  We normally throw away by far the most nutrient-rich part of the vegetable!   See below for more, ‘Foodie Fact‘.

I used some of my favourite winter vegetables; celeriac, squash, potato, swede, Brussel’s sprout leaves and parsnip.  I think these crisp are ideal when you’re making a big dinner, when your food waste bowl fills up, it’s time to get excited.  Peel crisps are on the menu!

I’ve been making a vegetable and potato broth for a while now and needed a crisp topping, something that would be light and packed with flavour, with that very crisp texture.  Here they are!  They arrived by chance the other day, I was frying off some rostis and had a large bowl of vegetable peels……It just fell nicely into place.  I was blown away by the results, you’ve got to try these out!

FLAVOUR IDEAS

You can flavour these crisps with anything you fancy, some smoked paprika is nice, I fried some fresh herbs, which gave a earthy, full flavour to the crisps, plus, you can eat the herbs as well.  A sprinkle of sea salt is essential.  Try seaweed flakes, nutritional yeast flakes (NOOCH!), mushroom powder, za’atar and sumac (especially yum), citrus zest, garlic powder and chilli, mixed spices, you can even make peelings like sweet potato and carrot into a sweet snack, with cinnamon and sugar.

I’ve given you two options for cooking, roasted in an oven or fried in oil.  As you would expect, the fried in oil option is a crispier way of doing things.

So crispy, these are the best!

HOW BEST TO PEEL – HARD LEARNED LESSONS

There are many ways, this is mine, hard learned from years of peeling piles of vegetables in kitchens.  Here we go.  Use a sharp, French peeler, they’re by far the best and most efficient.  A blunt peeler is a recipe for grunts and straining.  A sharp peeler will glide, most of the time, through the veg peel.

Have a food waste bowl handy, it keeps your kitchen surfaces clean and tidy and ensures your chopping board is kept clean.  Working in a clean and efficient way in the kitchen is essential.

The easiest way to peel anything is to not pick it up.  Leave it on the board, hold it down and peel away.  You’ll find that holding a vegetable in your hand, especially large, heavier veg like squash or big potatoes, lead to exertion and strain.  Let the board and the sharp peeler do most of the work for you.  Because the veg is stable, you’ll also notice you’ll get longer and better peels to make crisps out of.  I hope that makes sense, it took years for me to figure this one out!!

A good peeler is sharp, be careful when peeling.  I rarely cut myself in the kitchen, but when I do, it’s normally when peeling things.  I get a bit carried away sometimes!!

 

Recipe Notes

Try out any veg peels, but make sure they’re dry.  Pat them with kitchen paper or a clean kitchen towel.

Make sure you wash your vegetables thoroughly and give them a good scrub if needed.

Use any veg peelings, beetroot, sweet potato, carrot, for example, are also delicious.

I use a French Peeler when peeling vegetables, they’re the best.  If your peeler is nice and sharp, you’ll get nice thin, uniform peels.  That’s what we’re looking for.  The longer the better.

These veg peels are best cooked fresh, not too long after you peel them.

It’s always a good idea to use organic veggies when you can, especially with these crisps.

You know your oven, these crisps will burn quickly if you have hot spots, make sure you turn them and move them around on the tray to get even cooking.

If you’re going to fry them, and in fact generally with cooking, use an oil with a high smoking point.  Cold pressed rapeseed oil works very nicely for me.

Vegetable Peel Crisps – My new favourite snack

Vegetable Peel and Herb Crisp 

The Bits – For One Small Bowlful 

4 big handfuls vegetable peels – I used celeriac, squash, potato, parnsip, swede, outer leaves of Brussel’s Sprouts

1 large sprig fresh rosemary

1 large sprig fresh thyme

Cold pressed rapeseed oil

Sea salt

 

Do It

Frying

In a small saucepan, add an inch or so of oil.  Warm on a high heat.

Pat your vegetable peelings dry with kitchen paper.

Test the oil is hot by dipping a single veg peel into the pan, if it sizzles frantically, it’s ready.

Add your peelings and herbs to the pan, stir a little so they don’t stick.  Don’t overload the pan. Fry into batches if needed.

Fry until crisp and golden.  Remove using a slotted spoon and place on a plate lined with two layers of kitchen paper, leave the crisps to drain off excess oil.

Serve straight away, season and flavour as you like.

 

Baking

Preheat an oven to 190oC.

Toss the peelings and herbs in a bowl with 2 tbs cooking oil until well coated.  Add spices or flavourings now if you’re using them.

Spread them out, without overcrowding, on a large baking tray.

Pop in the oven, bake for 5-7 minutes.  Turn the crisps and bake for another few minutes.  Check them at this stage, this is the burn zone, when they may well go from perfect to a burnt crisp in a minute.  Keep your eye on them!

 

Foodie Fact

Most of the nutrients of vegetables is found just below the skin, so basically, we normally throw the best bit away!  This varies from veg to veg but generally, veg peels contain considerably more vitamins, fibre and minerals than the rest of the vegetable.  The same can be said for many vegetable leaves.

Here’s a quick example; it’s said by some that non peeled apples contain over 100% more vitamin C and A than peeled apples.  Plus over 300% more vitamin K.  Pretty impressive!!  A non-peeled potato contains over 100% more potassium, vitamin C, folate, magnesium and phosphorous, than a peeled one.

The research on this, like with most things nutrients and health, varies.  But from what I’ve read, everyone agrees that veg skins contain good amounts of the right stuff.

The skin also contains loads of anti-oxidants and fibre.  So if you feel like being healthier, leave your skins on!

Categories: gluten-free, Nutrition, photography, plant-based, Recipes, Snacks and Inbetweens, Uncategorized, Vegan | Tags: , , , | 1 Comment

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

Weekend Plant-based Brunch

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

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

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

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

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

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

In the pan

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

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

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

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

Ludlow Food Festival

and

Beaumaris Food Festival

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

On the plate – quick and delicious weekend treat

Event Updates

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

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

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

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

Happy cooking from the BHK!:)

 

Recipe Notes

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

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

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

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

 

Middle-Eastern Mushrooms, Purple Sprouting Broccoli and Smoky Chickpeas 

The Bits – For 2 as a brunch 

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

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

Olive oil (for cooking)

To serve
Hummus or tahini/ tarator sauce
Toasted Pitta Bread

To Do

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

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

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

Serve straight away with hummus and toasted pitta bread.

 

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

Foodie Fact

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

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

 

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

Wholegrain Soda Bread Muffins – Vegan

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

Home-baked bread in no time at all!!

Perfect with a nice bowl of soup.

 

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

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

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

WHY MUFFINS?

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

Nantlle Valley, home of Trigonos Retreat Centre and these muffins

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

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

Simple Vegan Soda Bread – Ready in 45 minutes.

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

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

Relax, Recharge and Re-energise! 

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

 

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

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

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

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

Happy cooking!!

 

Recipe Notes

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

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

 

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

Wholegrain Soda Bread Muffins – Vegan

The Bits – For 12

Dry

150g plain white flour

300g wholemeal bread/ strong flour

2 tbs brown sugar

2 tbs rapeseed or olive oil

1 teas bicarbonate of soda

1 teas salt

 

Oats (for sprinkle)

 

Vegan Buttermilk 

325ml soya milk

2 teas apple cider or white wine vinegar

 

Do It

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

Preheat a fan oven to 180oC.

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

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

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

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

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

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

Foodie Fact 

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

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

Go wholegrain!

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

Taste of Bliss 2019, Plant-based Cooking and Yoga Holiday – Spain

The villa’s terrace overlooks a stunning stretch of coastline and beach

4th May – 11th May 2019

Puerto Mazarron, Murcia

 

COME AND JOIN US SOON IN BEAUTIFUL SPAIN.

 

A MEMORABLE, LIFE-CHANGING WEEK AWAITS, FILLED WITH DELICIOUS VEGAN FOOD!

 

Dining and yoga take place outside, in the sunshine

 

Join us in a stunning beach-side villa for a transformational yoga and vegan cooking holiday.

 

Set in the Costa Calida, the jewel of the Spanish coastline, we have arranged a carefully crafted program designed to fully nourish mind and body.

 

A Taste of Bliss Yoga Holiday is bursting with inspirational workshops, delicious plant-based food and life-enriching experiences.

 

Our bright open plan kitchen, where all meals are prepared and our vegan cooking workshop and talks takes place

 

Wander along the stunning beach, unwind on the villa’s sunny terraces, go swimming in the deep blue sea or join excursions to explore the fascinating local area.

This promises to be an unforgettable week.

 

Enjoy time, space, and guidance, to find inner peace and harmony, whilst learning new healthy habits to live a passionate and an enriched life, full of joy and well-being.

 

The beach and mountains, right outside the villa

The Retreat Includes:

✓ 7 nights in our modern villa 10 meters from the beach surrounded by empowering mountains

✓ Jane’s delicious daily morning smoothies

✓ Plant-based food cooked by the cookbook author Lee Watson

✓ Bespoke recipe booklet by Lee Watson

✓ Daily yoga and meditation classes with Will Fisher and Malene Vedel (International Yoga Teachers)

✓ Evening transformational experiences with Will and Malene

✓ Specialised yoga workshops with Will and Malene

 

Our beach side eco-villa for Taste of Bliss ’19

✓ Cooking demonstration/workshop with Lee

✓ Mindfulness and Menstruation, empowering woman’s health workshop with Jane

✓ Day trip to a local Sunday market

✓ Boat trip to a secret beach for snorkelling and swimming

✓ 2 walks/treks to beautiful locations and viewpoints

✓ Optional daily massage treatments

✓ Closing the retreat lunch with an epic view in one of La Azohias best restaurants

✓ Optional airport transfers*

 

View from the villa

4th May – 11th May 2019 (7 nights)

 

Retreat Pricing:

Double Room (2 People) – £919 per person (ONLY 1 LEFT)

Twin Room (2 people) – £919 per person (ONLY 1 LEFT)

 

 

Double En-Suite (1 Person Private) – £1249 (SOLD OUT)

Double Room (1 Person Private) – £1149 (SOLD OUT)

Double En-Suite (2 People) – £949 per person (SOLD OUT)

Twin En-Suite (2 People) – £949 per person (SOLD OUT)

Triple Room (Shared) – £719 per person (SOLD OUT)

 

Book Now = £49 Deposit 

**CLICK HERE**

Time for a dip!  Swimming in picturesque coves, plus a picnic later

Payment of the non-refundable deposit will reserve your space

 

Retreat Leaders: Will Fisher and Malene Vedel senior teachers and founders at Complete Unity Yoga will host this amazing yoga holiday in Spain with Jane Legge and Lee Watson from the Beach House Kitchen.

 

Check out Lee’s cookbook “Peace and Parsnips: Vegan Cooking for Everyone” here!

 

 

 

Reviews of last years Taste of Bliss ’18

 

A wonderful week of Bliss!

“Wow, what a fantastic week this was!
I had been searching for the ‘right’ yoga holiday and this turned out to be exactly what I wanted, needed … and more!
I am just embracing a vegetarian lifestyle and was amazed by the gorgeous food Lee of ‘Beach House Kitchen’ demonstrated and created lovingly for us 3 x daily … plus snacks! and the chocolate fudge cake was the best I have tasted … ever!!
Lee is a lovely upbeat guy and such a creative and enthusiastic chef and Jane is his joyous assistant, who also lead us on some pleasant local beach walks, and delivered a very interesting, meaningful, moon cycle’ class.
Lovely Will and Malene from ‘Complete Unity’ are also a confident, happy, knowledgeable couple and gave us the most fabulous yoga classes and meditation sessions twice daily, usually on the terraces to enjoy the balmy sea air … so calming, uplifting and enlightening, appropriate for all levels of experience.
I also had a wonderful massage from splendid local therapist Carlos, kindly arranged as a last minute extra.
Everyone on the holiday were relaxed in each other’s company and all of us want to book again for next year!

If you are looking for a beautiful, uplifting, happy, nutritious holiday to inspire your mind and body then this is the one to book … if you are lucky enough to get a place on it. 🙂 xx”

– Barb

 

Morning yoga on the terrace

 

If there is one retreat that to go on then this is it.

“What can I say about this experience. It was wonderful in so many levels. The people I met were all different and contributed to making this a fantastic experience.
Will and Malene are gold star Yoga and meditation leaders their youth and exuberance just fills you with joy and love.
The food was wonderful Lee spent a lot of time in the kitchen creating delicious food for us all assisted by the wonderful Jane who’s smoothies are now legendary
If there is one retreat that to go on then this is it.
A truly amazing experience which I would recommend to everyone.”

– Sue

 

A Taste of Bliss ’18

 

It was definitely the best vegan food (actually any food) that I’d ever eaten

“This retreat absolutely lived up to its name in so many ways. The food was simply mouth-watering and wonderfully nourishing. It was definitely the best vegan food (actually any food) that I’d ever eaten; beautifully presented and made with so much love by Lee and the team. Lee Is passionate about plant-based food and was incredibly generous in sharing his wisdom and knowledge with us. The morning smoothies made by Jane were an absolute highlight too!

Will and Malene are an incredible team when it comes to teaching Yoga. They both totally embody their practice and their love and passion for yoga shines through in their teaching. They are so full of wisdom and knowledge and again, were so generous in their sharing of it. Will and Malene are very wise old heads on young bodies.

We had a wonderful variety of classes out on the terraces overlooking the sea. The sound of their rich voices, beautiful movement sequences and meditative practices combined with the warming sun and the sound of the ocean was indeed blissful.

The yoga was suitable for all levels – carefully crafted so that everyone got what they needed from a class. We were always encouraged to listen to our own bodies.

I can’t recommend this retreat highly enough. I came home so brim-full of love and nourishment that I was raring to go again with a renewed vigour and passion for life. Rarely does a week seem enough on a holiday but this one felt like I’d had a full 3-month recharge! Thank you all! ❤ xx”

– Sandy

 

You will need a good appetite at A Taste of Bliss:)

Categories: Cooking Holidays, Cooking Retreats, Healthy Eating, photography, plant-based, Vegan, veganism | Tags: , , , , , | 5 Comments

Nourishing Tempeh and Miso Ramen Bowl – Steaming, Soul Soup

Quick Tempeh and Miso Ramen Bowl with Shiitake Mushrooms- Vegan and Gluten-free

This is one of my favourite all-time dishes.  We eat this all the time!  A warming, nourishing and revitalising bowl of perfect winter soul food.  A ramen rainbow!

Xmas is almost upon us, but this week I’m focusing on healthy, light and satisfying recipes to keep us full of energy for this busy time of year.

This is a really quick meal and is a technique that once you’ve tried it out, can be very flexible.  Swap veggies around and use tofu instead of tempeh, or some beans, for a protein pick me up.

This soup is BIG on flavour, with the fermented goodness of miso and tempeh, it’s packed with all the nutrition we need to face up to and thrive in winter time.

We love these noodles, brings back great memories of our trips East. Here’s a view from a village restaurant in Yunnan, South West China,

MISO!

Adds a lovely, umami filled flavour.  I use it in marinades, dressing, roasted vegetables and stews/ soups, it adds a totally new dimension and also has a load of health benefits, see the ‘Foodie Fact’ below.

You can get miso in all kinds of colours; yellow, white, brown, red…..it’s normally made with soya beans but is also made using barley, seaweed, millet, hemp seeds and rice.  There are hundreds of different types, many regional.

It’s a fermented food, so filled with probiotic goodness, excellent for our digestive system or our ‘gut’ as many call it.  A healthy gut has been linked with a sense of well-being, plus good mental and physical health.

Miso’s flavour really depends on how it’s made, best unpasteurised, it can vary from sweet to salty, savoury to fruity and fermentation time can be anything from five days to several years.

Miso is traditionally from China (named ‘Hishio’) and has been made since the Neolithic period!  Miso soup is a staple in Japan, eaten most days and with white rice, makes for a tasty breakfast which energises and stimulates digestion.

Tempeh may well be a new ingredient for you, it’s basically fermented soya beans, packed together.  It is a very healthy and delicious food, even better for us than tofu.  It traditionally comes from Indonesia and is packed with protein and adds a nice texture to a bowl of steaming noodles.  Tempeh is becoming more popular and you’ll find it in your local, friendly health food shop for certain.  Some supermarkets stock it too.

We ate a lot of noodles on our recent China trip. Here’s a bowl topped with fermented bamboo shoots (very funky indeed) and a fermented bean paste broth, something like miso.

XMAS IS COMING (PROMISE:)

I will post some more traditional vegan Christmas recipes soon, but we can’t live on Christmas pud and cream sherry alone, we need some quick and tasty food in winter.

I hope you like this hearty, healthy noodle broth, I’ve been cooking versions of it at Trigonos for years and it’s always a hit at our cooking events.  I think the most surprising thing is how easy and tasty it is.

Steaming bowls, good for the soul!

Loaded with chillies! Just what we need in the winter, very high in vitamin C

Recipe Notes

This is such a quick recipe to cook, make sure all your preparation and chopping is done before you get started.

Don’t overcook the veg or noodles, we’d like a bit of crunch on the veggies here.  This soup  is best served straight away.

Dried shiitakes can be found easily in Asian shops and Waitrose also do them.

To add even more flavour, you may like to pan fry the tempeh with a little oil until golden and crisp.  Then add to the noodles.

The balance of flavour in the stock is important, it should be nicely sweet and sour, a harmony between vinegar, miso and tamari (soya sauce) that tickles your taste buds.

We’re looking for big flavours here, so I’d recommend a darker brown miso, filled with umami.

Try not to boil the soup once you’ve added the miso, it will take away some of the sublte flavours and detract from the enzyme-rich properties of the miso (which are ace!!)

For gluten-free version, check that the miso is gluten-free, along with the noodles and tamari/ soya sauce.

One of my favourite pictures of recent times. A great band jammin in the street.

Nourishing Tempeh and Miso Ramen Bowl

The Bits For 4-6

100g ramen noodles or your favourite noodle
1 large carrot (finely sliced)
1 red pepper (finely sliced)
275g/ ½ small red cabbage (finely sliced)
50g dried shiitake/ wild mushrooms
2 big handfuls kale (sliced)

2 inch chunk fresh ginger (finely chopped)

200g tempeh (chopped into chunks)

2 ltrs light veg stock

Broth Flavouring
4-6 tbs brown miso
3 tbs rice vinegar
3 tbs tamari or soya sauce
(All to taste, adjust and enjoy!)

Toppings
1 handful spring onions (sliced)
Radish (finely sliced)
Red chillies (sliced)

 

Do It

Get everything ready beforehand, this soup comes together pretty quickly!

In a small bowl, mix together the tamari, miso and vinegar into a paste.

In a large saucepan, bring your stock to a boil, add the dried shiitakes, boil for 2 minutes, then add the ginger, tempeh and vegetables (except the kale). Pop a lid on and simmer for four minutes, then add the noodles, cook for a 1-4 minutes (depends on the noodle type) until soft.

Take off the heat and stir in miso mix and kale, add more miso if you like it stronger, add more tamari if you like it a bit saltier.

Ladle into warm bowls and scatter with your favourite toppings.

 

Foodie Fact

Miso is a good source of minerals like copper, manganese, iron and zinc plus vitamins like vitamin K also helps to keep our gut healthy.

The probiotics present in fermented foods like miso help with the absorption of nutrients and support the immune system.  Miso is high in salt, so enjoy in moderation!

We always go for organic miso, it will say somewhere on the label.

Keep your miso in the fridge, it keeps well and if it forms some light, white mould on top, this is natural.  In Japan, they just scrape it off and get on with the broth.

Categories: Fermentation, gluten-free, healthy, Nutrition, photography, plant-based, Recipes, Travel, Vegan, Winter | Tags: , , , | Leave a comment

Malaysian Squash Laksa – Rainbow Noodle Bowl (Vegan, Gluten-free)

I could eat this all winter, no problem!  Creamy and Spicy Coconut and Squash Laksa

Creamy, spicy, fragrant, loads of colours and flavours, this is my kind of rainbow bowl.  Laksa is a stunning combination of very tasty things, the perfect re-vitalising, comfort food we need in the winter time.  We’ll cook with seasonal vegetables and giving them a exotic, Malaysian twist, this laksa bowl really lights up any table or meal time.

We’ve enjoyed Laksa, in so many different ways, all across South East Asia; Indonesia, Malaysia, Singapore, but the very best (and we both agree on this) was in Southern Thailand.  Which is strange, because I’ve called this a Malaysian Laksa, but it was just this one little place, on an island, beach side (in fact it was on the beach) restaurant.  One of those special meals, where everything is right, sunset, waves, swaying palm trees, a friendly family running the place.  The works!  A recipe for a memorable meal.  This Laksa, I think, resembles the one we had that night.  Big and bold, with a generous amount of coconut.  Truth is though, in South East Asia, you rarely get anything resembling a bad Laksa.

Laksa is basically a noodle soup with a creamy and spicy coconut sauce.  It normally has a sour element, known as ‘Asam’, here we add some fresh lime to give it that tickle and zing.  Laksa is a fusion dish, with influences from China (noodle soup) and Malay (coconut cream and spices).  Making Laksa vegan means no loss in flavour in the slightest, without the dominating meat or fish, the subtle and sensational flavours can work their magic much easier.

I’ve gone the whole enchilada here, we make our own spice paste.  This means lots of gorgeous ingredients, and a little time spent, but its SO worth it.  You can also buy vegan yellow Thai curry paste quite easily, for a quicker laksa fix.

I like a laksa with a chilli kick and lots of fragrant aromas, I use quite a bit of lemongrass, ginger, turmeric, fresh kaffir lime leaves (you can find them in the UK), all with the deeper background spices of cumin and coriander.  It’s just awesome, you have to try it!

Jane and I are in Spain at the minute soaking up the winter sun and the tasty tapas.  Life is so peaceful here, we live close to the beach and can hear the waves at night.  We’ve been doing some cooking out here and met some amazing new people, also spent some times re-energising and preparing for winter, lots of walks, swimming and enjoying the stunning scenery.  We’ve got loads planned this winter and I’ve been focusing on creating lots of new recipes.

We cooked this Laksa at our recent weekend of vegan cooking workshops in Hackney, see pictures here, and it was a big hit.  I’ve never served this to anyone who didn’t think it was yum, it’s rainbow soul food.  Could we ask for more?!

Our upcoming Cook Vegan! event in Manchester is almost fully booked, we’re cooking a full festive vegan lunch and then of course we have our blissful Spanish cooking holiday next year.  Come and join us on the beach!  Maybe we’ll have Laksa in the sun?

We hope you’re all enjoying cooking and feeling inspired to create and eat healthy, delicious and vibrant vegan food.  Do let us know below in the comments if you like the look of this recipe, or have any questions, or just want to say ‘Howdy!’  It’s wonderful to hear from you.  We love feedback, it helps us create and share the dishes YOU want to cook.

So many colours and flavours in one bowl, perfect winter food

Recipe Notes

Rice noodles will act as a thickener here for the soup.  I love this, but if you’d prefer a thinner broth, blanch the noodles in boiling water and drain before adding to the soup.  This will cook the noodles, so add them just before the end of cooking.

This Laksa can be made a main course or starter, depending on the amount of noodles added.  See below in the recipe.

An alternative for this curry paste is to use a shop bought yellow thai curry paste, but homemade is soooo much better!

Rainbow Vegan Laksa Bowl – Love it!

Malaysian Squash Laksa – Rainbow Noodle Bowl (Vegan, Gluten-free)

The Bits – For 4

 

Laksa Paste

2 tbs coriander seeds

1/2 tbs cumin seeds

 

1 medium or 150g onion (sliced)

7 garlic cloves

1 1/2 or 30g inch ginger (sliced)

6 kaffir lime leaves

2 sticks or 20g lemongrass (inner white stem only, sliced)

1 red chilli

3 tbs chopped coriander stems

1 1/2 tbs tamari/ soya sauce

1 tbs oil

 

Soup

1/2 tbs oil

1 1/2 teas ground turmeric

1/2 large squash or 550g (chopped into small cubes, skin on is fine with thin skinned squash like butternut)

1 red pepper (sliced)

1.25 ltr light vegetable stock or hot water (from a recently boiled kettle)

1 can full fat coconut milk

2 handfuls or 75g spinach/ kale

2 handfuls or 100g green beans/ mangetout (chopped at an angle)

125g-175g rice noodles

1/2 tbs brown sugar

1/2 teas salt

 

Garnish

Fresh coriander or mint leaves (or both)

A dash of tamari/ soya sauce

A scattering of crunchy peanuts or crispy onions

4 lime wedges

Chopped chillies

Salt or tamari/ soya sauce (to taste)

 

Do It

For the paste – Toast the coriander and fennel seeds for 2 to 3 minutes or until fragrant. Add to a blender or spice grinder and grind to a coarse mixture.

Add the rest of the ingredients to a blender or food processor and blend until a thick paste forms.  Add a tbsp or so water if needed. The paste can be refrigerated for up to a week and frozen for longer.  

For the soup – Heat oil in a saucepan over medium heat. Add the spice paste and turmeric, cook for 8-10 minutes, stirring regularly.  Check out those aromas!!

Now add the squash and peppers, the vegetable stock, 1/2 teas sea salt and coconut milk, bring to simmer and cook the vegetables for 8-10 minutes until the veg is soft.

Add in the rice noodles and green beans, let the mixture simmer for 3-5 minutes, stirring a little to make sure the noodles don’t stick together.

Mix in the spinach/ kale.  Taste and adjust salt, sugar and chilli, as you like it. I usually add a bit of salt or soy sauce, lime juice and some sugar at this point.

Serve straightaway, garnish with fresh coriander leaves, bean sprouts, chopped chillies, toasted peanuts. Finally, squeeze over you lime wedge and then throw it into the soup. Adds to the flavour!

Malaysian Squash Laksa – Rainbow Noodle Bowl (Vegan, Gluten-free)

 

Foodie Fact

Lemongrass not only adds wonderful fragrance to this Laksa, it is also high in iron, potassium and magnesium.

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

Smoky Beets, Red Pepper and Chipotle Soup

Just what we need in late Autumn! Soups with lots of colours and big flavours.

Get a little spicy, plus a little smoky this autumn!  This is a radiant soup filled with delicious flavours and fresh, seasonal produce.  Lots of beetroot and red peppers, this is exactly what I want to be eating right now.  It’s adding a vibrant slice of Mexico to your autumn and all you’ll need are staples most of us have in our cupboards and some chioptle chillies/ chilli paste.  More of that a little later…..

I wanted a soup that was hearty and sustaining, so we have lentils, colourful and healthy, so we have red peppers and beetroots, a little creamy, creme fraiche, a little crunchy, pepitas (or pumpkin seeds as we call them), finished with a sprinkle of fresh coriander and you’ve got a very tasty bowl indeed.  I’d happily eat soups like this all day, every day, until next May, when things thaw out.

Getting Frosty

We’ve been getting frosty over here in Snowdonia, the first glimpse of snow and ice on the mountain tops, washing freezing on the line, that beautiful early morning frost that makes all the plants look like their draped in jewels.  I love this time of year.  Lots of sunshine still, so soup in the garden is also doable.  I’m thinking winter BBQ’s are on this year!  Why not?  The first frosts always says to me, “Parsnips!”  They’re always bettter after the first frost, as well as sloes.

Smoky Beets, Red Pepper and Chipotle Soup (vegan, gluten-free)

Viva Mexico!

I’m lucky to have travelled Mexico extensively, I drove around it for a while with some friends, from the border with Texas right down to Guatemala.  It took about 6 months.  I was in my 20’s and, as you can probably imagine, I had a good time!  There is so much joy for living and eating in Mexico!!

I had no idea how good Mexican food was until my first few days wandering around Mexico City.  I’d been working in fine dining style restaurants and was really into that way of doing things, but my first few tacos in Mexico blew my mind.  I was hooked and a new way of approaching food dropped into my world.  Sensational food didn’t need white table clothes and weighty price tags, it could be fast and furious on a street corner, or served in the back of taxi mid-traffic jam.  Good food is everywhere in Mexico, it is hard to escape, and let’s face it, why would you want to escape it anyway!

I ate some INCREDIBLE soups in Mexico.  If a soup can be life changing (if your soup was changed by your life, or vica versa, please let us know, we’d like to hear that story!) I had many in Mexcio.  Things I’d never imangine, avocado is soups, soft cheeses in soups, garlic, nachos, smokiness, it really blew me away.  Mexcian food is so rich and diverse, lots and lots of new dishes to explore.

Having said all of that, this soup is not a traditional Mexican recipe at all, but Chipotle chillies make anything taste Mexican to me.  They were one of the many new flavours I discovered on my trip.  The cumin in many Mexican dishes originally came from Spanish immigrants, who picked it up from North Africa via the Moors.  I’m fascinated by the way that our food tells us a lot about our history, how our cultures developed over time.  It is Day of the Dead tomorrow, this soup would be a perfect addition to the feast!

Chipotle!

Chipotles are dried and smoked chillies, one of many varieities.  I remember buying smoked chillies in markets, so many types, big and small, different colours and shades, all with distinct flavours.  It was steep learning curve.

Chipotles start off as red jalapenos and are smoked and dried for days, coming out looking a little like the chilli version of a raisin.  You can buy them in many ways, powder, flakes, dried whole, in cans or in a potent paste, as we use here.  Chipotle’s are used in all kinds of marinades and stews, they give a subtle earthy, smokiness to dishes with a little kick of chilli.  Adding one chipotle to a stew or soup can really mix things up.  In the UK, they are normally found in paste-form, in little jars, that keep well in the fridge.  I like to mix it into mayonnaise, dressings and generally use it as often as possible.  I love the flavour.  It’s very unique.

I am off to Spain soon, where they do some nice things with smoked chillies, but honestly, no one smokes chillies like Mexicans.  Spanish chillies are very mild, they hardly tickle, Mexican chillies however, they can melt things, or just add a lovely spiciness to dishes.

We’re lucky to have loads of organic beetroot at the minute coming from the veg farm

Get Your Beet On!

So get your beet on, gather some lovely veggies and have fun with this soup.  Beetroots are the most outrageous roots and I think we underuse them in the UK.  The colours, flavours and awesome nutrition (see below) they bring to our table are always very welcome.

Please let us know if you like the recipe, enjoy Mexican food, or anything else really in the comments below.  If you try out the soup, why not share your kitchen creation with us all over on Facebook, our cooking group is here.  

Enjoy this beautiful time of year (in Australia it’s spring right!?!)

More soups and hearty, healthy, delicious vegan recipes for everyone coming soon…..

 

Here’s some Mexican inspired dishes we’ve cooked in the paste, from Loaded Nachos to a Cashew and Kale Mole, Pickle your own Jalapenos and Dark Chocolate and Chilli Bronwies.

 

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Recipe Notes

If you love your smokiness, add a little more chipotle, or add smoked paprika (same time as the cinnamon) for a smoky, but less spicy soup.

No red peppers, any pepper will work fine.

Same goes for the pumpkin seeds, any toasted seed or nut would be nice here, but pumpkin seeds (pepitas) are used quite a lot in Mexican cooking.

In you’re getting beetroots with their leaves on (congratulations!), you can cut them off, wash them and stir them in at the end of cooking, just before serving.  You may also like to do this with spinach, kale or any other greens.  Adding greens to dishes can never be a bad thing.

Beetroot, Red Pepper and Chipotle Soup

The Bits – For 4-6 bowls

550g beets, roughly 3 medium beetroots (diced)

1 red pepper (diced)

1 medium onion (diced)

200g red lentils (rinsed and drained)

2 teas cumin seeds

1 1/2 teas oregano

1/2 teas cinnamon

3 tbs tomato puree

1 ltr light vegetable stock/ hot water

3-5 teas chipotle puree

 

Topping

Toasted pumpkin seeds

Vegan creme fraiche

Freshly Chopped Coriander

Sliced chillies

 

Do It 

In a large saucepan, add 1/2 tbs cooking oil and warm on medium high heat.  Add the cumin seeds, stir and fry for a minute, then all the onions, peppers and 1 teas sea salt.  Fry until soft and slightly caramelised, 5 minutes will do.

Add the lentils, beetroots, oregano, ground cinnamon and tomato puree.   Then pour over the vegetable stock and bring to a boil, lower to a simmer and leave to cook for 35 minutes, stirring occasionally.

Allow to cool slightly and blend using a stick blender or pour into a blender and blitz until smooth.  Taste and season with salt and pepper, adding more chipotle if you like.

Top with toasted pumpkin seeds, creme fraiche/ single vegan cream, chillies and coriander.

 

Foodie Fact 

Beetroot is a stunning root in more ways than one.  Besides the amazing flavours and colours, we’re talking about a contender for the healthiest veg ever!  It’s well up there.

Packed with anti-oxidants, plenty of fibre, it is very good for our digestion, and also contains plenty of minerals.  Beetroot juice is now drank by many atheletes to improve performance.  We love beetroots mixed into juices or smooties with things like apples and carrots.  What an amazing way to start the day!

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Would you like to come and cook with us? 

Learn how to prepare a delicious three course vegan Christmas Lunch? 

Our next cooking workshop is in Manchester soon, more details here.  

 

 

Categories: Autumn, gluten-free, healthy, Healthy Eating, Nutrition, photography, plant-based, Recipes, Soups, Travel, Vegan, veganism | Tags: , | Leave a comment

Italian Herb and Sun Dried Tomato Dumplings

 

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

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

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

Italian Herb and Sun Dried Tomato Dumplings – Just add pasta

MIX IT UP

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

The autumnal beach – spectacular Snowdonia!

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

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

A NEW COOKBOOK!

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

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

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

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

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

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

 

Recipe Notes

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

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

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

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

 

 

Italian Herb and Sun Dried Tomato Dumplings

 

The Bits – For 16 dumplings 

2 medium onions (sliced)

3 cloves garlic (chopped)

2 tins chickpeas (drained)

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

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

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

1 1/2 teas salt

A few twists of black pepper

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

Cooking oil

 

To serve

Fresh basil leaves

 

Do It

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

 

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

 

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

 

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

 

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

 

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

 

Foodie Fact

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

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

Cook Vegan! Christmas Feast, Manchester – Cooking Workshop and Lunch

 

Sunday 2nd December ‘18

 

Learn to cook and plan a creative, show stopping three course vegan Christmas lunch with support and guidance from Lee Watson, plant-based cook and cookbook author, and the Beach House Kitchen team.

Is this your first vegan Christmas?  Are you cooking for vegans or just interested in trying something new and creative?  Maybe you’re a vegan cook looking for fresh festive foodie inspiration?

This hands on workshop is packed with delicious plant-based alternatives to a traditional Christmas lunch. All dishes are full of bold flavours and textures that everyone will enjoy.

Cook Vegan Xmas will leave you feeling cool, calm and prepared for the great Christmas day cook off!

Image may contain: 2 people, people smiling, people standing and indoor

We’ll cook together a three course meal, making a starter, stunning centre piece and all the trimmings plus a decadent dessert. Many of the dishes you can freeze at home, to be extra prepared for the big day.

You’ll also get a full recipe booklet, including an invaluable timetable, so you can plan your cooking leading up to the big meal, making sure everything is ready at the right time. You’ll also leave with some essentials; stuffing, gravy and cranberry sauce for the freezer.

We have an excellent venue, with fully licensed bar and fresh tea and coffee available.

Anyone familiar with Lee’s cooking will know that the recipes are going to be creative but not overly time consuming or complex. Christmas day is about finding a balance between delicious dishes and straightforward preparation. Leaving more time to raise a glass or two and enjoy the day with friends and family. He’ll even make you fall in love with Brussels Sprouts. It is possible!

Cook Vegan Xmas will provide you with new techniques and tricks, plus you’ll leave the day feeling confident that 2018 will be the best vegan Christmas lunch yet!

You will learn how to cook:

MENU

Welcome Drink
Hot Apple Mull

Starter
Roast Squash and Ginger Soup with Almond Bacon and Coriander

Main Course
Portobello Mushroom Wellington with Toasted Walnut and Rosemary Stuffing
Glazed Rainbow Roots
Pan fried Brussels Sprouts with Black Kale and Vegan Parmesan
Yorkshire Puddings
Cranberry, Orange and Prosecco Sauce
Rich Christmas Gravy
Creamy Mash

Dessert
Festive Chocolate and Orange Brownie Cake with Mulled Berries and Vanilla Ice Cream

 

 

Lee will be releasing the final menu a little later in the year.

We’ll all sit down at the end to enjoy the dishes we’ve created together. Coffee, wine and drinks will be available to buy from the Food Sorcery bar, plus we’ll enjoy a warming mulled drink on arrival (non-alcoholic).

The workshop is hands on, fast-paced and fun. Like the big day itself! We’ll work together in groups of three (max), with some techniques demonstrated by Lee and some working from the recipe booklet. All levels of cooks will be benefit from the day. There will at least 30 minutes for lunch at the end.

 

Cook Vegan Xmas what’s included:

 

Three course lunch

Festive arrival drink

Full recipe booklet with tips and advice

Locally sourced, high quality ingredients

Essential planning timetable

All equipment, including aprons

Tuition and support from experienced cooks

No washing up at the end (unless you really want to!)

BOOK NOW!

Day Ticket  £99

CLICK HERE

 

 

10:30am – 1:30pm

Sunday 2nd December ‘18

Food Sorcery Cooking and Barista School

Waterside Hotel & Leisure Club
Wilmslow Road
Didsbury
M20 5WZ

 

Categories: Cooking demos, Events, plant-based, Vegan, Winter | Tags: , , , , | 11 Comments

Almond and Orange Biscotti – Vegan, Gluten-free

Almond and Orange Biscotti – Gluten-free and vegan

Delicious crunchy biscuits with toasted almonds and a touch of orange.  I love biscotti on their own, but they are so versatile and seem to go perfectly with ice cream.  Not sure why?  Something about that crunch!  They keep well and make lovely gifts, when nicely wrapped.  Early Christmas presents!!?

I’ve been working on a gluten-free version for a while and I’ve cracked it!  Sometimes recipes happen quickly and they’re great, sometimes they takes years to develop and seem to improve naturally each time, a tweak here, a few minutes more in the oven there.  I love this biscotti base recipe and play around with the flavourings and nuts regularly.  I like them spiced up of course, a little cinnamon and cardamom with the orange works really well.  I recently made some coconut and lime biscotti, which whilst not being very Italian, went down a treat

I know, quite well, what it’s like cooking for people with dietary requirements.  It seems like most of us do nowadays.  I love recipes that tick most of the boxes like this one.  Vegan.  Tick.  Gluten-free.  Tick.  Yum.  Big tick.  Because let’s face it, just because we’re baking gluten-free we still want awesome results.  It’s a brilliant challenge and I don’t think anyone will tell the difference with these biscotti.  If anything, I prefer them to the other, wheat ones.

There’s a magic combo here of gram (chickpea) flour and corn flour which I use quite a bit in vegan baking.  The cornflour really helps to bind things together and gram flour is just one of my favourite things.  People can’t believe it when you tell them it’s got chickpeas in.  The shock can lead to dropped biscuits!  But just to confirm, when baked, gram flour has no chickpea flavour.  No worries.

As with all my baking, I try to keep the sugar to a minimum.  I do some ‘sugar-free’ baking, but generally I find that can mean substituting one sugar for another sugar (maybe in liquid form).  I like coconut sugar, but I’m not a fan of it’s price tag.  I try to use good quality brown sugar in baking.  Mostly labeled as light brown sugar.  Some cakes may not be as light, textures do change, but I rarely bake with white sugar.

Biscotti and a brew – Yes please!!

We’ve been talking soup over on the Facebook page, the autumn is settling in nicely up here in Snowdonia.  A nice nip in the air and the nights are creeping in.  The blackberries are going wild!  I love winter but I’m loving getting together our Viva Vegan!  Spain Holiday with the sensational Aine Carlin.  We’re even running an Awesome Autumn offer, £70 off. All the details are here.  We are good to you!!  I’m planning my menus this week and really getting into Mediterranean mode.  Moroccan today.  I love cooking global dishes in Wales, we’ve got such amazing produce to play with.  Especially at this time of the year.  It is strange sometimes thinking about Tangiers and looking at the Snowdonia hills.  They’re pretty different places.  It may seem a little early to be thinking of a winter sun break, but November is just around the corner.  Winter’s coming!  So come with us to Spain and we’ll do all the cooking!!  Can’t wait.

I know you can buy biscotti easily in the shops, but homemade is the way forward right!?  So much better than shop bought and simple to bake.

If you try out the recipe, please let us know  in the comments below, or just say a quick, ‘Hello!!’   We love hearing from you, especially when you’ve just eaten a warm biscotti!

If you’re on Facebook, why not pop over to out Beach House Kitchen Vegan Cooking Group.  You’d be very welcome and we post all kinds of food pictures and chat over there.

PS – Who likes the Campervan mug?

 

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Recipe Notes

If you don’t have gram flour, you can use a gluten-free flour mix instead.  Don’t substitute the polenta, it gives the biscotti a nice bite.

Like I said, use hazelnuts or cashews if you like and any citrus you fancy.

I mentioned in the recipe, but do keep your eye on the biscotti when you’re getting to the end of baking.  There is a fine line between bang on and overdone with biscotti, I think it’s because we bake them for so long.  If your oven is a strong, fan oven, maybe drop the heat 20oC when you go for the second bake.

 

Almond and Orange Biscotti – Vegan and Gluten-free

 

The Bits – For 24-ish

 

Dry

200g gram flour

25g cornflour

75g polenta

1 ½ teas baking powder

¼ teas salt

 

1 handful toasted almonds (roughly chopped)

 

Wet

125g coconut oil (melted)

150g light brown sugar

½ tbs well ground chia seeds (mixed with 3 tbs water)

1 tsp vanilla extract

1 tbs orange zest

 

Do It

Preheat fan oven to 180°C.

Mix the wet ingredients in one bowl, and the dry ingredients in another bowl, then pour the wet into the dry and mix well with a spoon. Don’t worry about over stirring; this is gluten-free.

Line a baking tray / sheet with baking parchment. With wet hands form the dough into two even balls, then fashion into two long flat sausages / logs. The biscotti will rise and spread out a little when baked, but not much.

Place the two logs / sausages onto the baking tray and into the oven for 30 minutes. Turn your tray 90o once if your oven is hotter at one end than the other.

Remove from the oven and leave to cool slightly on the tray. When cool enough to handle, place the two sausages / logs on a chopping board and with a sharp knife cut into biscotti sized slices, roughly ¾ inch in width. Grab the baking tray and flip the individual biscottis on their sides and bake again for 10 more minutes each side. Keep you’re eye on them after the last flip so that they don’t burn. Once there are very crunchy place on a wire rack to cool.

Enjoy with ice cream or a nice coffee (or both!)  We just had them with roasted peaches and coconut ice cream with raspberries on the side.  Must take a picture next time.

 

Foodie Fact

Almonds not only taste amazing, they’re really good for us too.  They’re really high in anti-oxidants, which are in the skin, so try and eat almonds skin-on.  They’re high in Vitamin E, and minerals like manganese and magnesium, plus plenty of fibre and good fats.  Of course, they’re nuts!  Loads of protein there.

Categories: Baking, Desserts, gluten-free, Nutrition, photography, plant-based, Recipes, Vegan | Tags: , , , , | 2 Comments

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

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

 

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

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

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

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

See you soon in Spain!

**Valid until 8/10

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Viva Vegan! Spain

Thursday 8th – Monday 12th November 2018

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

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

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

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

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

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

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

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

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

Get ready to transform the way you cook!

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

Reserve your spot now for £49

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

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

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

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

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

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

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

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

Click here for full post, prices and information

 

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

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