#vegan savoury crumble

[justanothercookery]

A Boxing Day feast

Tuesday 26 December 2023

My brother is home for two weeks, so on Boxing Day I cooked for 18 humans and two canines, which resulted in one fantastically chaotic dining experience, but so much laughter.

The original plan had been for venison, cockerel, and a mushroom and chestnut wellington, together with roast potatoes, roasted cauliflower, roast carrots, red cabbage, and green cabbage. Followed by my Auntie Jacquie's Christmas pudding (best in the world) and a chocolate mousse cake. We started with pea and mint soup. There was also a cheese board with fresh fruit.

Mostly, the plan was successful. However, a critical shortage of gluten free puff pastry, both in Newmarket and Norwich, resulted in the hasty adaptation of the wellington into a crumble. I was terrified it would be a complete failure. Everybody loved it.

Chestnut and mushroom crumble for six people

This is vegan but if you're serving vegetarians and don't need to worry about not serving milk and meat together, go ahead and add some cheese to the crumble topping.

The base freezes. You can make the crumble topping a day in advance. And then bake it for about 40 minutes from frozen or 20 minutes not-frozen at 180º Celsius.

Chestnut and mushroom base

1 onion, sliced

4 cloves garlic, minced

250 grams sliced chestnut mushrooms

150 grams mixed exotic mushrooms, torn into pieces

150 grams chestnuts, crumbled

5 - 6 bricks frozen spinach

A few leaves fresh sage

3 tablespoons fresh breadcrumbs

2 tablespoons dried cranberries

1 tablespoon balsamic vinegar

Butter or butter substitute and olive oil

Salt and pepper

Melt a tablespoon of butter or substitute in a pan together with a splash of oil and fry the onion until it is soft and glassy. Add the balsamic vinegar and cook until it caramelises. Remove it to a bowl.

In a large frying pan, cook the mushroom until they are golden. Then add some olive oil, the garlic, chestnuts, the sage, and some salt. Cook until the garlic has lost its smell. Remove to the bowl with the onions.

Defrost the spinach with some fat and a little salt and pepper and then add it to the other ingredients, mixing well. Then stir through the breadcrumbs and cranberries. Now make the gravy.

Gravy

You will need both gravy to mix into the base and to serve with your roast. I think about 750 millilitres for six people.

1 onion, finely sliced

2 tablespoons fat (butter, oil, or an equivalent)

1 1/2 tablespoons plain flour

50 millilitres sherry, brandy, port, or similar

750 millilitres vegetable stock

2 tablespoons redcurrant jelly

Salt

Fry the onion in the fat until it very soft and brown. This will take quite some time. Be patient. Sprinkle it with a teaspoon of salt.

Sprinkle over the flour and mix very well until it begins to smell nutty.

Add the sherry, or whatever you are using, and mix very hard and thoroughly to help prevent lumps.

Gradually stir in the stock, stirring hard to prevent lumps.

Bring the gravy to a boil and then reduce it to a simmer for about 20 minutes so that it was thicken and the flavour can develop. Whisk in the redcurrant jelly and test for seasoning. Adjust as necessary.

You will need about 250 millilitres of the gravy to mix into the base of the crumble. Reserve the rest for pouring over dinner.

Crumble topping

90 grams plain flour

90 grams vegan butter (I used a mixture of Trex and Flora plant butter)

30 grams ground almonds

30 grams chopped mixed nuts

2 tablespoons dried cranberries

Rub the butter into the plain and almonds until it resembles breadcrumbs. Use a knife to cut in the chopped nuts and dried cranberries.

Assembly

I split the base mixture, loosened with about 200 millilitres gravy, between two foil takeaway containers measuring roughly 20 by 10 centimetres. It made it easier for serving. I pressed the crumble mixture onto the top. Bake for about 20 minutes at 180º Celsius.

[camashred]

Spaghetti Bolognese. You can kinda fuck with it a lot, but I do have mainstay ingredients that I chop and change on the fly. (Sorry Italians, this is largely based on British style Bolognese with some Chinese/Japanese influence. This is not even slightly traditional!)

Beef mince, medium fat (not high cause it'll just float to the top.)

(Vegan mince will work, but I suggest the rehydratable soy flake style with a bunch of yeast extract/Maggi added.)

Chopped tomatoes (tinned or fresh, but if you're going fresh, go vine. Use tinned if you don't like skin and can't be arsed blanching and peeling.)

Finely chopped onion (I really don't care what type)

Beef stock cube (a GOOD one, and NOT liquid, sometimes the vegetarian beef ones can be so much better than regular beef, regardless if you're veggie or no.)

Tomato paste (a lot, just go crazy with it.)

Cumin (again, go crazy, don't skimp on the spices yo.)

Fresh chili (even if you don't like spicy, you can deseed and take out the pith for the chilli flavour without the spice.)

Red wine (use an entire one of the little bottles. Cooking wine is not an option. Vegetarians be careful! Not all wines are veggie as some clarifying agents can use fish by-products. If you're non-alco/halal/etc, you caaan use balsamic or red wine vinegar, just don't use a whole ass bottle. Like maybe... a quarter cup? You'll be burning it off anyway)

A neutral oil (for the initial frying, something like vegetable/sunflower/peanut/rapeseed. you don't need a lot and DON'T use olive oil for frying, it burns so easily. Use virgin olive oil at the end to add some additional somethin' somethin')

Garlic (all of it. Loads of it. Frozen or fresh. Powdered in a pinch. Come on now don't be a wuss here.)

My maybes:

Some sugar (cause sometimes it CAN be sweeter.)

Baking powder (added in at the end if you feel like you need to kill the sharpness of it, it'll react with the acids in it and neutralise it, generally resulting in a more 'savoury' Bolognese.

Grated carrot (You don't have to add this, I'm generally 50/50 on it, it's very much a British thing and adds to the sweetness so if you use one skip the sugar.)

White pepper. (Cause black pepper can get a little lost in it all, and I like the heat of white pepper.)

Szechuan pepper (sometimes? I just like Szechuan pepper.)

Sesame oil (for the same reason as Szechuan pepper.)

Yeast extract (maggi liquid seasoning/Winiary przyprawa) or MSG. (I don't like MSG as much in this style of food, but it's really up to you. If it's already quite savoury don't bother at all)

Finely chopped dried sliced mushrooms. (They work to thicken the sauce, and adds some additional texture and savoury taste. I don't generally add them if I'm cooking for others cause mushrooms can be a bit of a love-em-or-hate-em thing. If you're looking for dried mushrooms, most Asian supermarkets will have them.)

Steps:

Start it in the morning. This'll take a while. It's pretty low maintenance once it's cooking. YMMV depending on your stove style.

The veggies first. All chopped and in a BIG pot with some oil. You can do them low and slow with a lid on so they sweat it out a little. Once the onions are starting to look light brown move them to the side of the pan.

Turn the heat up and add the mince and crumbled stock cube. let that brown along with it all. It's not a disaster if it doesn't brown or other things start to over cook, as long as it's all cooked. Ideally there should be minimal liquid when you move on.

add the spices, all of them. add a little extra oil or like a tablespoon of water if it's very dry. Stir it all around to separate and incorporate the spices for a couple of minutes. Like, no longer than 3 minutes.

ADD THAT DAMN BOTTLE OF WINE. Yes it'll look like a lot. Yes it'll smell like an alcoholic nightmare. Trust me on this one. Keep stirring and separating and the alcohol smell will eventually disappear. Scrape the bottom if the food is sticking, that's adding MORE flavour and some of the reason you add the wine. Deglazing, yo!

Add your chopped tomatoes and tomato paste. Mix it around. If it seems a little watery, that's cool. You'll be leaving it for a while at the lowest temperature anyway. Put the lid on a little crooked. And stir it every like half hour or so until you're ready to plate up. This should take at LEAST 4 hours, but the longer the better. If it starts to stick, add a little water and continue.

Put on your pasta (honestly, any wholemeal, or whatever you have) in boiling water with some salt. Cook it how you want really. At the END though, pour a little of its water into the pasta sauce, cause it's probably a bit dry at this stage. Drain the pasta completely, add a little olive oil to it and toss it around. It'll stop it sticking together if you need to let it sit for a sec, plus it tastes better. (I also like to add torn basil leaves in with the pasta. I think it's better than just throwing it on the top of the entire dish. Same with Parmesan)

That's pretty much it. Taste the sauce before you plate up. If it's too sour/vinegary, then add a little baking powder. If it's not salty enough, add salt. Past that's it's kinda self explanatory. There's usually LOADS leftover, and honestly you can add some garam masala or kidney beans and use rice instead of pasta when you're reheating to turn it into a curry or chilli. There is a SHITTON you can do with a tomato and beef base yo.

hallo. in the spirit of my sandwich post of yore i am asking you: what is your favorite and-or most reliable dinner to make and eat? this month i would like to learn at least one new recipe

bonus points awarded for good leftovers

if it's a depression meal that's understandable but not very helpful for my selfish dream of not eating depression meals

bonus points also awarded for a vegetable such as the noble brogoly 🥦

[rahul-arya]

Exploring the Best Burgers in Gurgaon: A Culinary Journey

The new industrial town of Gurgaon also known as Gurugram is in the northern part of Haryana state in India. As always, the food kings shall be on a happy hunting ground in Gurgaon which is known for its ultra-modern business district, lavishing branded malls, and newly constructed magnificent struts. For all the culinary pleasures many people have a special niche in their hearts which belongs to hamburgers. There are a lot of burger establishments in the city, each with a distinctive twist on this popular comfort meal. In this piece, we go on a culinary quest to find the best burger in Gurgaon.

To apprehend what exactly contributes to a superb burger, it may be necessary to consider the small aspects of the dish. As they savvy, the burger should encompass a distinct harmonious ratio of tastes and densities. Thus, regardless of being beef, chicken, lamb, or vegetable patty, one must be juicy as well as tasty. Even as regards the softness and strength that the bun should possess perfectly, it is not too crumbly to break apart yet still quite compact enough to hold the stuffing. It is oft heard that the correct sauces along with freshly put and crisp toppings can make a reasonable burger, great.

The most popular category of burger among the young generation of Gurgaon is the American-style burger that imitates the traditional American burger. Usually, the meat used here is the best bacon or chicken; stuffed with a thick and juicy burger patty which is usually served with pickles, lettuce, tomatoes, onion, and American cheese. Several restaurants serve the basic fare that can be accompanied by what the restaurant describes as their house sauce.

A well-known Gurgaon restaurant serving American-style burgers has a trademark dish that has earned local lore. Imagine a wonderfully cooked beef patty with a gorgeously melted slice of cheddar cheese on top. Add crisp pickles, ripe tomatoes, and fresh lettuce, all wrapped inside a softly toasted brioche bread. The well-kept formula for the secret sauce gives the burger's savoury components the proper amount of tang and sweetness. Every guest at this institution will always have a great and consistent experience because of their dedication to using fresh, premium ingredients.

Gurgaon has some gourmet burger restaurants that provide inventive and creative options for those looking for a more sophisticated burger experience. These restaurants take the mere burger to another level by applying advanced ways of cooking and non-common ingredients. The gourmet burger that is widely known is a burger that has a lamb patty that is enhanced with Mediterranean spices, tender caramelized onions, tangy feta cheese, and a spoonful of tzatziki sauce. This burger will take your taste buds straight to the coast of Greece due to the kind of combination on offer. Truffle burger is also quite popular, this one has a juicy beef patty, fresh rocket and cheese infused with truffle, and a sprinkle of truffle oil. 

The burger culture in Gurgaon caters to more than just meat eaters. The need for alternatives that are vegan or vegetarian is rising, and a lot of burger restaurants have responded by creating tasty and filling substitutes. One of the best vegetarian burgers is created from a mixture of veggies, quinoa, and chickpeas featuring Indian herbs seasonings. This burger is one of those ultimate burgers composed of both savoury and refreshing tastes and topped with avocado, lettuce, tomatoes, and a splendid cilantro-lime sauce. There are options for vegan customers such as the black bean and mushroom burger patty that comes with toppings of lettuces, vegan cheese, and smokey chipotle mayo. Not only are these plant-based burgers highly tasty but also quite healthful, so no matter what kind of diet someone follows, they can all enjoy a delicious burger.

Morning meals are offered by a few burger joints in Gurgaon because some people believe that it is always breakfast time. These burgers are simply packed between burger buns and comprise elements typical for breakfast such as eggs, bacon, and hash browns, among others. Here in Gurgaon, a simple breakfast burger can be a juicy sausage patty grilled with American cheese served along with crispy bacon and topped with fresh fried egg. Instead of the regular hash browns, you get a crispy one, and the portion of hot ketchup added to it makes it complete. As for the burger, I highly recommend this for those lazy supper times on Saturdays and Sundays as it can truly fill your belly and delight your taste buds.

There are also several of tasty and reasonably priced street-style burger restaurants in Gurgaon. These burgers frequently have an obvious Indian influence from the use of regional spices and flavours. A spicy chicken patty marinated in a mixture of Indian spices and well-grilled is the star of a well-known street-style burger. With a heaping amount of mint-coriander chutney, onions, and tomatoes on top, this burger is flavourful in every way. A paneer tikka burger is another favourite. These street-style burgers are proof of Gurgaon's diverse culinary history and ability to customize international cuisine trends to suit regional preferences.

Although the burger's flavour is quite important, the entire dining experience is also very important. Gurgaon's burger establishments are great for informal get-togethers with friends and family since they have a lively and inviting atmosphere. Customers are guaranteed a positive experience from the time they walk in thanks to the service, which is frequently efficient and kind. Some restaurants even provide distinctive dining experiences, such as themed décor that enhance the fun and enjoyment of your meal or open kitchens where you can see your burger being made. Gurgaon's burger shops accommodate all tastes, whether you are looking for a quiet, relaxed setting or a bustling, exciting one.

In conclusion, many burger joints in Gurgaon hold a lot of differences in flavours and provide diverse burgers for customers. The concept of famous burger joints in the city contains an exciting mix of various tastes and cooking techniques classic burgers in the American manner, experimental and even top-tier burgers, vegetarian and vegan burgers, burgers for breakfast, and tropical-styled street food. Each restaurant imposes a unique form to the culinary art of burger preparation so that each bite tasted is a delightful one. Thus, whenever you are in Gurgaon and craving a burger the next time you decide to go out to eat in a restaurant, you are going to be in for a lot of surprises.

[mikasimaginairyworld]

recipes: breakfast

vegan/ vegetarian: ☘️

fish🐟

meat🍗

warm🔥

cold❄️

sweet🍬

savoury🥨

tried by me:

Breakfast Burrito (4/5) ☘️/🍗🥨🔥; 20min

Lemon Overnight Oats (5/5) ☘️🍬❄️; 5min

Pesto Eggs (3/5)☘️🥨🔥; 10min

Breakfast Plate (4/5) ☘️🥨🔥; 20min

Blueberry Overnight Oats (4/5) ☘️🍬❄️; 5min

Chocolate Smoothie Bowl (5/5) ☘️🍬❄️; 5min

Strawberry Matcha Oats (5/5) ☘️🍬❄️; 5min

Raspberry Crumble (5/5) ☘️🍬❄️/🔥; 45min

Raspberry Chia Pudding (4/5) ☘️🍬❄️; 5min

to be tried by me:

Açaí Bowl ☘️🍬❄️; 10min

Peachy Berry Baked Oats ☘️🍬🔥; 20min

Mango Smoothie Bowl ☘️🍬❄️; 10min

Savoury Oatmeal 🍗🥨🔥; 10min

Apple Pie Oatmeal ☘️🍬🔥; 10min

Banana Split ☘️🍬❄️; 5min

Strawberry Oats ☘️🍬❄️; 5min

Baked Avocado Eggs ☘️🥨🔥; 20min

Carrot Cake Oatmeal ☘️🍬🔥; 20min

Berry Parfait ☘️🍬❄️; 10min

Salmon Omlette Rolls 🐟🥨🔥; 10min

Savoury Quinoa Bowl ☘️🥨🔥; 30min

Chocolate Baked Oats ☘️🍬🔥; 20min

Smoked Salmon Egg Bagel 🐟🥨🔥; 5min

[earthlyemily]

didn’t know what one to post so here’s 4 photos of my yummy “cheesy” tofu scramble with potatoes & sourdough toast 🥖

How I made this: first I washed & chopped half a bag of baby potatoes. Then I cooked those with some vegan butter, mrs. dash, garlic powder and parsley. Then I put a tiny bit of water in the pan and a lid so that they’d steam cook and get softer. Keep adding water every time it evaporates until they’re cooked then set them to the side once they’re done🥔

For the tofu scramble - I chopped one onion & 3 garlic cloves and sautéed those in vegan butter. Then I added some chopped broccoli. Once those veggies were almost done cooking I crumbled a whole block of medium firm organic tofu into the pan with my hand. Add some turmeric, smoked paprika, garlic powder, black salt (kala namak) if you want an eggy flavour, and black pepper. Mix everything together and cook it for a few more minutes and that’s it! Once the tofu & veggies look done, add the cooked potatoes to the pan then mix in some vegan cheese (I used @daiyafoods). I put the lid on the pan and it melted within a couple minutes. Serve with ketchup or hot sauce and toasted bread 🌱 Such an easy, filling and delicious savoury vegan breakfast meal 💖

[catsarticles]

The £15 delivery that can save the planet, and your dinner?

‘Veg box’ schemes (but in fact these boxes can also contain fruit, eggs, dairy produce, meat and cupboard staples) are a way of getting (mainly) local, seasonal, and sometimes organic, farm produce delivered to your home.

Courgette and vegan ricotta pasta, with homemade lettuce pesto, and roasted tomatoes on sourdough

Why choose a veg box?

Veg box schemes have developed to meet some of the environmental challenges that exist within the food chain, from farm, through our supermarkets, to our plates, and then too often into our bins.

The value of edible food wasted in the UK is around £19 billion (Waste and Resources Action Programme (“WRAP”) (2020) report). Reducing food waste is an effective solution to fighting climate change, as recognised by the inclusion in the United Nation’s Sustainable Development Goals of Goal 12 – halving per capita global food waste. This proposed 50% reduction would lead to a reduction of the carbon footprint by 1.4 GtCO2 equivalent per year (UN FAO (2015) report). For context, that is over four times the annual CO2 footprint of the UK (source: Global Carbon Project).  

All food products generate their own carbon footprint through emissions related to transportation from farm to plate. The worst offender is air-freighted food, which tends to be used for highly perishable foods including fruit and vegetables. Around 0.16% of food miles are estimated to be by air-freight (Poore & Nemecek (2018) report). For most food products transport contributes to up to 10% of that product’s carbon footprint (Poore & Nemecek (2018) report). Defra statistics (March 2020) show 53% of food consumed in the UK originates in the UK, and Farmdrop’s website estimates that just 23% of fresh fruit and veg sold throughout the UK is grown here.

Supermarkets overuse single use plastic and packaging, often on fruit and veg that comes already packaged nicely in its natural skin. Customers are incentivised to buy these items - the team behind the 2019 BBC series ‘War on Plastic’ found that there was a price difference of 42% between the same items packaged and without packaging in Tesco, with the loose goods costing significantly more. The team found that residents in one single street in Bristol collectively had 7,145 pieces of plastic in their kitchen. Helped by programmes such as the BBC’s Blue Planet II, we are recognising the many different types of tragedy caused by industrial pollution and the discarding of plastic waste, as well as recognising the resource intensive production and disposal of plastic.

In addition to quantifiable environmental impacts, it’s a truism that fresh, seasonal food is tastier. And veg boxes have faced an unexpected challenge and opportunity in being able to provide food to millions of households who are forced to seek produce in different ways to usual due to the coronavirus pandemic. A YouGov study undertaken between 7-9 April 2020 found that 3 million people have tried a veg box scheme or are buying direct-from-farm for the very first time, as a result of the pandemic.

Garlicky, lemony spring greens stir fry

The larger players

There are a number of websites offering differing versions of the veg box concept. I considered in brief some of the larger players: Oddbox, Eversfield Organic, Riverford, Boxxfresh, Farmdrop and Abel & Cole. The companies distinguish themselves in different ways. Oddbox claims to be the only company that rescues fruit and vegetables, and their business model is to deliver misshapen and surplus produce. This is to directly counter the problem that supply chain food waste makes up 30% of the total UK food waste (WRAP (2020) report)  The majority of other companies offered meat, dairy products, eggs, bread, and cupboard staples alongside a veg box, or had the option to purchase items separately (i.e. not as a veg box bundle). These companies buy from mainly local suppliers and farm partners, with Farmdrop working with more than 450 producers. Companies like Riverford plan box contents and order in advance from their suppliers, aiming to grow only the amount they expect to need. Eversfield Organic and Riverford offered almost exclusively organic certified products (for brevity, and because it was not a feature of all of the veg boxes, I haven’t written about the benefits of organic produce to biodiversity, nutrition, and emissions).

None of the companies offered exclusively British grown produce. Oddbox state that you could receive bananas, avocados and mangos in your box, however this is produce that has already been, or would be, rejected as ‘imperfect’ as part of an imported crop. Riverford state that 80% of their veg is UK grown across the year, and they never air-freight (Farmdrop and Abel & Cole also make this commitment). To maintain quantity and variety of produce, Abel and Cole do not claim to rely solely on British or local suppliers, but aim for transparency, and do offer an All British veg box.

All the schemes pledge to reduce, and continue working on reducing, packaging, and make any packaging recyclable or degradable. Riverford currently estimates that its veg boxes contain 82% less plastic than the equivalent packaged products from major UK supermarkets.

Apple crumble

My review of Oddbox

My small fruit and veg box came with a brochure telling me the origins and reason for inclusion in the box of my produce this week. I received: a box of red grapes (from South Africa, imperfect colours), 4x apricots (Spain, surplus), 4x apples (UK, surplus), a box of cherry tomatoes (Spain, surplus), 2x courgettes (Spain, too small), 5x potatoes (UK, surplus), 9x white onions (UK, too small), a head of spring greens (UK, surplus), a head of green ‘living lettuce’ (UK, surplus), and a bag of salad leaves (UK, surplus). Overall I was slightly surprised that not all of the produce originated from the UK, however Oddbox explains that these products would have otherwise gone to waste and have not been imported for the purposes of the box. Some of the items deemed imperfect for sale were a little more ‘wonky’ than equivalent products that I could have picked up in supermarkets, but none of the items would be unsaleable, in my view.

This week’s small fruit and veg Oddbox

The brochure explained that the inclusion of two leafy salad items was due to the British leafy salad season just beginning, and the sudden crash of food service items they were destined for. This made a lot of sense to me, although quite how I was going to eat all of that lettuce made less so.

The quality was without exception fantastic. Apart from the courgettes and tomatoes, I would have been unlikely to choose any of these items in the supermarket, however I decided to get creative and avowed to not waste a thing. I hoovered up the grapes as a snack, and then supplemented the box with a couple of vegetables that I already had in, herbs from my windowsill, and a well-stock store cupboard, and came up with the meals included in the photos in this article. I also made a huge potato curry with onion bhajis, which, despite my best efforts, I couldn’t make presentable.

In order to avoid generating any food waste, I froze most of my spring greens. You can freeze most vegetables, and I recommend lightly cooking them first. Pestos are also fantastic ways of using vegetables, and I made a pesto from the abundance of lettuce we received, which we then used on bread, pasta, and as a salad dressing. I didn’t this week, but another great way to use leftover or awkward vegetables would be to cook them into a frittata, or savoury crepe (chickpea/gram flour can be use to make both as an alternative to using eggs and milk).

The tomatoes, grapes, salad leaves and lettuce were packaged in plastic. In my opinion only the salad leaves needed any kind of additional packaging, so the packaging was a little wasteful. The produce is not organic, which is a shame, but overall I liked the fact that this produce might have gone to waste otherwise, and was impressed with the selection and the quality for the price paid.

Simply dressed salad with homemade courgette fritters, and sweet chilli sauce

Critical thinking

Although food wastage from farm to plate should of course be discouraged, household food waste makes up 70% of the UK’s total food waste (WRAP (2020) report). Oddbox estimate that households waste 25% of their weekly shop, on average, which amounts to over 10 million tonnes per year (Friends of the Earth, 2020). Veg boxes on the most hand are not like markets where you can choose what you’re getting, you just get a selection of local food that is in season. For fussy eaters, or consumers strapped of time or kitchen skills, it could be a challenge to fully use all the produce that comes in a veg box, particularly when the vegetable may be more unfamiliar or difficult to incorporate into a modern diet. Although some companies have tried to mitigate the wastage of their products (Oddbox allow three exclusions per delivery, and Abel & Cole and Boxxfresh are fully customisable), tailoring boxes is in some ways anathema to the purpose of the boxes, which is to provide consumers with fresh, local, seasonal and available food. I found myself eating very differently than I would usually, and creating dishes to use up the ingredients that I wouldn’t have usually made (lettuce pesto and courgette fritters, for example). This was an interesting challenge for me, but in the current times I have more time to plan my weekly menu upon seeing the boxes content, and spend more time in the kitchen than usual. Given that a huge amount of the problems associated with food waste are in the journey from fridge to bin, veg boxes aren’t a complete solution to food wastage, and instead we must collectively improve our food skills, including meal planning, storage, and creative use of leftovers.

The cost of the boxes may also be a deterrent. The medium sized Oddbox (7-8 varieties of veg and 4 types of fruit) costs £14.99, and Farmdrop’s equivalent costs £12.75. The organic box from Able & Cole contains 7 portions of veg and 2 portions of fruit costs £19.95, and the medium offering from Eversfields Organic and Riverford (8 varieties of organic vegetables) costs £15.25 and £15.35 respectively. Compared with supermarket shopping, the items will generally be more expensive per item, however if you did a direct comparison with fully organic produce in a greengrocers the price would be equivalent, or less. Anecdotally, however, users of these boxes think they have saved money, as the boxes mean that more meals will be plant-based and encourage cooking from scratch (both of which are cheaper ways of eating). Additionally, there is a premium to be paid for a vastly superior taste, as one colleague said: “potatoes and tomatoes which actually have flavour!” Of course everyone will make individual choices based on their budgets, and whether such choices ultimately represent value.

Salad with roasted butter beans, tomatoes, and a coriander and jalapeño ‘mole’ dressing

In terms of corporate responsibility, I saw some criticism of companies like Abel & Cole, who inevitably have overheads and shareholders to pay. Abel & Cole however are a certified B-Corp and as a part of this have made a large amount of their company information public. In general, the ethos I saw from these companies is what you expect of companies operating in the market for environmentally conscious consumers: they recognised that every element of their business always had room for improvement (be that choosing and paying local producers, packaging, deliveries, farming standards), and that a truly sustainable business had to be positive in each of these areas. All the companies seems to be trying to improve on  the 9p received by producers for every £1 spent in a supermarket (People Need Nature (2019) report), and veg boxes are a way for smallholder farmers to supply more directly to the public.

I wondered about delivery emissions of veg boxes from supplier to doorstep. It appears unequivocal that delivery services are no worse for the planet than independent shopping trips, assuming that the majority of households do their shopping in a car. Exeter University found that because home delivery consolidates many people’s shopping journeys into one, it is generally more efficient than going shopping in your own car (Coley, 2009). Abel & Cole adapt their daily delivery routes to minimise fuel consumption, and Oddbox deliver overnight to take advantage of quieter roads. In addition, the commitments to avoid air-freight address the largest source of delivery emissions. However, the position is more nuanced in terms of growing tasty, out-of-season produce that customers demand at home in the UK. A 2009 paper compared the environmental impacts of importing Spanish field-grown lettuce into the UK during winter with lettuce produced in the UK in heated greenhouses, and found that importation from Spain produced fewer GHG emissions (Hospido et al, 2009). A similar picture holds true for crops like tomatoes grown in warmer European climes, compared with greenhouse grown in the UK. Anyone who eats seasonally will understand the challenge of maintaining a variety of produce acceptable to the usual consumer in the UK at certain times of year, and given that a large draw of these veg boxes are the quality of the produce, some element of food importation seems inevitable.

It’s less about where our food comes from (although there are of course a number of reasons apart from purely environmental ones that may influence why you choose UK suppliers), than what we are eating. Data from the US shows that substituting less than one day per week’s worth of calories from beef and dairy products to chicken, fish, eggs or a plant-based diet reduces GHG emissions more than buying all of your food from local sources (Weber & Mattews, 2008). There are massive differences in the GHG emissions of producing a kilogram of different foods, with plants consistently being the lowest (lamb and cheese – 20kg CO2 eq, beef - 60kg CO2 eq, peas – 1kg CO2 eq, source: Our World in Data). Producing livestock for human consumption contributes 14.5% of annual GHG emissions (Friends of the Earth, 2020), and is resource heavy - more food is obtained from a given area of land if we consume plants directly rather than pass them through an animal first. 40% of arable crops are fed to animals (source: Food Climate Research Network, 2020). The IPCC estimate that by 2050 a global switch to a plant-based diet would reduce global CO2 emissions by up to 8 billion tonnes per year, relative to business as usual (IPCC, 2019). The meat and dairy options in the boxes offered by most of the companies considered may at least have the effect of encouraging consumers to think more about where their animal products are coming from, and to re-think the narrative that these are essential products, especially eaten in the quantities eaten in the UK today.  

Vegan apricot cake and cream

Ultimately we have power as consumers, and every pound spent is a conscious choice. I encourage you to examine your own shopping habits, and whether you could shop more seasonally, locally, organically, and plastic-free. Although it is certainly not the only option, it may be that the easiest way to do this is to take up a subscription to a veg box, and find one that works for you, your tastes, and your time available. Reconnecting with the food on our plate and its journey to get there makes us all more conscious consumers, and can bring great enjoyment, both in times of pandemic and beyond.

Catherine Lucas

[irinaartemis-blog]

The Ultimate Coffee Banana Bread Recipe

Level: Easy

Time: 75 minutes (1 hour 15 minutes)

Life: 1 week (stored)

A modern twist on an all time baking favourite, our coffee and banana bread is a must try recipe for all avid home-bakers, snack lovers and coffee enthusiasts out there!

Banana bread is a classic bake that’s a great way to afford food waste and put those over-ripe bananas to good, or rather great use. Also it requires no additional wrapping/packaging and can be stored in a reusable tin. We are all about sustainability after all, and we are huge fans of being frugal and environmentally conscious! This coffee and banana bread can be eaten as a hearty breakfast, toasted with butter and fresh slices of banana, as a quick and yummy treat, or can even be served at a home-made afternoon tea

Using our Artemis Concentrate, for guaranteed quality and maximum taste, this beloved family recipe has been infused with a beautifully complimentary coffee flavour that is sure to go down well with friends, family and greedy coworkers. It’s an all-around crowd and palate pleaser.Even if you are not the biggest fan of coffee, this recipe is well-balanced in taste and texture, with the ideal combination of moist and fluffy. But, we are a coffee company after all, so we will try to enhance anything we can with coffee.

This delicious recipe also happens to be vegan friendly! Not only that but other ingredients can be easily swapped to make this suitable for those who need to avoid nuts, gluten and/pr oil, so fortunately nobody has to miss out!

Ingredients:

The mixture:

3 ripe Bananas (must be brown and spotted)

1 tsp Apple cider vinegar  

1 tsp Baking powder

1 tsp Bicarbonate of soda

1 and ½ tbsp Finely ground coffee

1 cup of Brown sugar

½ tsp of Sea salt

⅓  cup of Artemis coffee concentrate

½  cup of Milk of your choosing

(We used Soya. Water can be substituted for milk)

½  cup of melted Coconut oil

(Or alternatively Rapeseed oil for allergies/milder taste. You can also use any nut butter and Flax/Chia seed paste to for an oil free and healthier option)

1 cup Rolled oats

1 and ½ cups of All purpose flour

(Swap out plain flour for an alternative gluten-free flour if you are coeliac)

(see below to check out what alternative flours we suggest using for this bake and why).

(Optional)

1 tsp Vanilla extract (strongly recommended)

1  tsp maple syrup (or other liquidised sweetener of your choosing)

½ tsp of Cinnamon

(Recommended Toppings)

Almond flakes

1 Sliced banana

Prep time: 15 minutes (½ hour)

Cooking time: 60 minutes (1 hour)

Method:

Begin by preheating your oven to 180°C (use the fan setting is possible) and line an 8’’ loaf tin with non stick parchment/baking paper or grease thoroughly with dairy-free butter.

Slice up the bananas and add to a small bowl. Using a masher or fork, mash the bananas up into it forms a runny texture. (Try to remove as many lumps as you possibly can - adding the (optional) maple syrup to this will help). Then set aside.

Make sure all dry ingredients are sifted thoroughly before beginning this next step.

In another, larger bowl, add in your sifted, dry ingredients one at a time, beginning with the flour. Stir in each new ingredient into the mixture until they are fully combined. (for a smoother bread, you can lightly blend the oats in a food processor until they form a flour-like consistency. We didn’t do this however, as it gives the bread more spring to it).

Retrieve your small bowl with the banana mixture and add all the remaining, wet ingredients, combining thoroughly with a whisk. Whisk until you have reached an even, liquid consistency.

Slowly and carefully add this wet mixture to the dry mixture, stirring well with a wooden spoon, until all clumps have disappeared from the batter completely. The batter will be smooth, but thick. (Runny batter will result in the bread not rising properly or being to cake like)

Pour this batter into the lined or greased loaf tin, smoothing the top off with a spatula. You may add any additional toppings such as sliced banana and flaked almonds. Place them generously on the surface of the batter. Or keep it minimalistic and let the loaf speak for itself).

Place in the oven for around 60-70 minutes (timing will vary slightly with diffeent ovens). The bread will be golden brown and lovely deep cracks will have formed on top. To ensure it is cooked all the way through, pierce the loaf with a toothpick check to see if it comes out clean. If so, it’s ready!

Remove from the oven and let it cool for 10 minutes in the tin. Then you may remove the bread from the tin using the sides of the parchment paper sticking out the sides to lift it upwards.  

Allow the bread to cool completely before slicing. Store in a container at room temperature for up to one week.

For more delicious recipes and mouth-watering pastry pics, follow our instagram and remember to keep checking our blog for more food and coffee themed posts! Why not check out our previous post on our top Indie Coffee Shops in Leeds, all of which serve delectable sweet and savoury treats that are sure to satisfy your cravings.

Additional Information:

Using Alternative flours:

Recommendations for Gluten-free flours: I recommend either using Coconut Flour,  or half Buckwheat flour and half Oat flour for Gluten-free banana bread baking.

Why these flours? Coconut flour is a very popular choice amongst bakers, especially for Banana Bread recipes. I’ve found a lot of recipes that favour this flour. The main reason I don't use it myself is that I cannot get it from the shop down the road. Lazy Baking at its finest. Alternatively, substitute All purpose flour for half Buckwheat flour and half Oat flour. Oat flour tends to make bakes extremely moist and I love that in a Banana Bread. I then recommend using half Buckwheat flour as this usually results in a dryer product, so I find that combining these two fibre-rich flours produces the perfect balance, also without creating an odd taste.

Assuring your flour is Gluten-free: As with many different ingredients, cross contamination is always a possibility, especially when using ingredients from popular/big brands. To ensure that the flour you are using is completely gluten-free and safe for those with Gluten allergies, the packaging will state a certification mark.

Choosing the right flour for you: At the end of the day, it is completely all about preference and accessibility. Different flours have different health benefits and baking properties. The bread’s texture and appearance will of course vary with each different flour, however this isn’t necessarily a bad thing, if you prefer a very moist banana bread, choose oat flour. Do you prefer it more dry and crumbly? Buckwheat flour will suit you. Sweet and flavourful? Coconut flour. Or do you want your banana bread to be more like, well bread, then Brown Rice flour is ideal. The important thing is to do some research, find out what is appealing and available to you, experiment and just have fun with it! For more advice and information visit: https://www.healthline.com/nutrition/gluten-free-flours#section7

Flax/Chia seed paste:

What is flax/chia seed paste?  This is a Hydrocolloid mixture created of either Ground Flax or Chia seeds mixed with water to form a gelatinous paste. This mixture is widely used as an egg replacement in many vegan/plant-based/egg-free recipes. Hydrocolloids usually work to either build structure, emulsify and soften mouthfeel; many things that eggs already do in traditional baking applications. For more information on using Flax/chia seed paste as an egg replacer visit:http://www.veganbaking.net/recipes/egg-replacers/flax-seed-egg-replacer

How to make Flax/chia seed paste: The basic ratio is one tablespoon of Flax/Chia seeds and three tablespoons of water to replace one egg. Combine ground Flax or ground Chia seeds with the water to form a wet paste.  Stir and set aside for 5-10 minutes before using, this enables it to form a gel. Try to purchase whole flax/chia seeds and grind them yourself, as pre-ground seeds tend to lose a lot of moisture. You can grind them using a coffee or herb grinder.

Why is Flax/chia seed paste not in the original recipe? I have always used oil as a raising agent and egg replacement in baking since going Vegan and updating my family’s Banana Bread recipe. Using Bicarbonate of soda as well as baking powder also gives the bakes that extra lift that egg would normally offer. I wanted this recipe to be as accessible as possible, from personal experience and discussing this with many other bakers and home-cooks, it was clear that flax/chia meal was not a kitchen cupboard essential for most people, unlike oil. I have tried this recipe with peanut butter and chia paste and it came out pretty much the same, except with a slightly nuttier taste. But for convenience reasons I prefer to use oil.

-Written by Sophie Gregan 

This article was originally posted on www.artemis.coffee/blog/  For more coffee- related content why not check out the link or visit our official Instagram page @artemisbrew

[metadigs]

Tips To Keep In Mind As You Cook Vegan Sweet Treats

Well, the process is simple. You just have a few things in mind as you prepare recipes in an all-vegan fashion! Of course, converting to a vegan is a conscious decision you have taken for animal welfare and are planning to invest in dishes that benefit the entire food chain. We are here to help you out with the same! Follow some easy steps to keep in mind as you plan to cook tasty vegan sweet treats! Shall we have a quick look at them?

Words to keep in mind as you prepare vegan sweet treats-

1. Be careful when you add sugar to your dish-

you must be wondering why to bother about the sugar content in the recipe but let us tell you that it is very important. Specific sugar cubes and crystals are glazed with bone char. The bones of cattle are used for bleaching the sugar crystals to make them appear white. Hence you will end up making a vegan dish with animal-derivative! Such intricacies are fundamental to keep in check. Sugar crystals made from sugar beets are the right source of obtaining sugar for vegan sweet treats.

2. Do not be bothered with flour-

The best part about using flour for the preparation of a vegan dessert is that all kinds of flour are fine to be used as a content for such recipes! Unless they are bleached with bone char it is absolutely safe for you to use them. Although if you wish to maintain complete safety then the almond flour or nut flour is the best option to indulge in.

3. Always research before you bake-

Sometimes it is hard for you to tell whether an item is vegan and not and hence you have to research about the product before you add it to the dessert dough. Honey, gelatin and whey are certainly animal derived and cannot be used for the preparation of the vegan dish!

4. Do not worry-

The final step is to stop worrying! If you are scared then you will never end up making the dish right! Conduct a couple of research before you make the dish and you are good to go.

We have come up with some sweet treats in all vegan styles that you can prepare this season!

Recipes to follow for making vegan sweet treats-

1 Pistachio Oat squares

All you need are just six ingredients to prepare the pistachio oat squares flooded with flavours! The sweet and savoury treat with broken crumbs are simply so delectable and such a great option for you to indulge in.

2. The oatmeal breakfast cookies

How can we miss out on this indispensable cookie recipe for the vegan dieters! The crumbly and crispy cookie treat with loads of goodness is a recipe that you must try out for sure. Perfect to enjoy with milk for breakfast before you leave for work.

3. The vegan date brownies

Let us help you to make vegan date brownies which are ideal for festivals. Sprinkled with dry fruits, the sweet and savoury recipe of the tender filling and the crumbly crust is fascinating and you should explore this magnificent option for this season.

4. The three ingredient vegan ice cream

Yes, you heard it right! We have come up with the vegan ice cream which is fabulous and flavoured with just three ingredients! A sweet treat ideal for the summer season. Do not forget to sprinkle some pistachio crumbles on top. Just yum!

5. Avocado chocolate pudding pops

Let us help you to make the juicy and flavourful avocado pops which are flooded with the smooth and rich chocolate! The pudding pop is a brand new recipe which combines the goodness of avocado and is flooded with the taste of luxurious chocolate in it.

6. Creamy butternut squash pudding

The combination of cinnamon, nutmeg and ginger helps you to create this recipe of creamy butternut squash pudding prepared with warm spice flavours and sweet maple syrup. The coconut cream gives a rich and velvety smooth touch to the pudding rendering it with a grand taste.

7. Vegan raspberry cheesecake

Let us not miss out on our very favourite vegan raspberry cheesecake which is flooded with the tangy and sweet flavour of berries! The toasted walnut crust is amazing to render it with an enhanced taste of luxurious filling. Such a decadent, vegan cheesecake dish it is!

Well, all this talk of dessert must have made your mouth water, and we are sure you already have a huge craving. Let us make you wait for no further and get started with preparing these gorgeous recipes of vegan sweet treats for the holiday season.

[soycrates]

[pictured above, from left to right, top row first: coconut jelly lychee drink, red bean yokan, ginger lemon candies, mini almond cakes, variety mochi, seaweed and sesame dough twists]

Last year, I posted a few cool finds for vegan-friendly Japanese snacks. This year I’m expanding that list outside of Japan with to include all the awesome vegan candies and snacks you can find from Taiwan, China, Malaysia and elsewhere throughout east and south-east Asia. Check out my rounded-up selection of traditional and modern sweets, treats, savoury snacks, and drinks!

Classic Candies: suwa shoten golden plum candy // ameyasan matcha candy // gold kili ginger lemon candy 

The ginger lemon candy (from Singapore) is almost always stocked at my local food market, and I love them! Ginger-spicy, lemon-chewy, and a gentle powdered sugar coating. I could eat these for the rest of my life.

Sweet Cakes: sankio husband cakes // sankio sweetheart cakes // yuki & love green tea mochi // yuki & love peanut mochi // huihuang osmanthus cake // favor desserts walnut nougat cakes

The first two options are simple variations on a light pastry stuffed with winter melon, with a cute traditional Chinese tale behind them. Yuki & Love’s basic mochi are all vegan, so if green tea or peanut isn’t your jam, you can also check out the taro or black sesame varieties. 

Bite-Sized Treats: dainagon shiro yokan (sweet bean jellies) // chimes toasted coconut hard toffee // chio heong yuen mini almond cakes

Chinese almond and walnut cakes are quite commonly vegan, consisting mainly of bean flour, sugar, vegetable oil, and nuts. They’re somewhat like a shortbread cookie in nature, but a little less sweet, less packed and more crumbly.

The Chimes hard toffees, hailing from malaysia, will be a welcome treat for those who’ve tried cocomels (the soft vegan caramels) but want a hard variety.

Hard-Candied Wonderland: uha rose vitamin candy (second source) // kasugai roasted coffee candy

A lot of popular rose and coffee flavoured candies (hard and gummy) either contain gelatin or milk (or both!) so these are some particularly great finds. Not only that, but the roasted coffee candy reviews especially well as tasting like a real, intense cup of coffee! Both these flavours are a little more refined than your average soda or fruit gummy, so you can indulge without feeling like a kindergarten kid.

Salty Snacks: joytofu bbq-flavoured bean curd (second source) // wangfu seaweed and sesame dough twists // wulama vegetarian beef meatball skewers // lonely god tomato-flavoured potato twists // calbee x haitai baked rice snacks

While my sweet tooth is bigger than my salty snack craving, I still absolutely love the intense variety of dried bean curd/tofu snacks there are on the market. Go take a look at the wulama meatball skewers and tell me you aren’t instantly hungry. I first tried these when I noticed the quirky mascot on the packaging, a lady after my own heart who seems to spend most of her time gaming or sleeping. 

Post-Candy Quenchers: hoyjun white peach soda // mogu mogu fruit and coconut jelly drink (lychee flavour pictured above) // matcha love sweetened green tea // kimura ramune soda (strawberry flavour pictured above) // pocari sweat sports drink (second source, korean label)

I tried the white peach soda recently, despite not being personally big on peach as a fruit. It is so delicious and gentle that I know I’m going to get it at least once a month from now on! The Mogu Mogu fruit drink comes with little chunks of coconut jelly in it, which will be familiar to those who already drink aloe or grass jelly drinks, but I’ve always found jelly bits in my drink to be a funny novelty, like the ramune soda bottles and their distinctive glass marble seal. Pocari Sweat is a huge Japanese brand of electrolyte drinks, and if you’re lucky you might even nab the strange jelly pack version of it. I’ll stick to the refreshing liquid version that helps me after a hangover!

If you have any favourites not on this list, feel free to reblog and add them!

[instanomss]

🌿 Vegan Sherperd’s Pie 🥧 @komocomfortfoods has a rich, savoury mushroom-and-onion gravy and creamy Yukon Gold potato mash. This vegan take on the famous vegan classic gets its character from hearty organic green lentils and pea crumble and a fresh veggie medley. It’s satisfying. It’s flavourful. And it’s 100% plant-based. 🌿⚡️Tag a #veganfood 👇👇👇 — — #instanomss #veganrecipes #plantbasedmeals #chinesefood #chinesecooking #foodblogfeed #chineserecipes #家庭主婦 #chineserecipe #asiancomfortfood #comfortfood #sheperdspie #recipesharing #recipeoftheday #簡單易做#食譜 #食譜分享 #家常菜 #自己煮 #家常便飯 #plantbaseddiet #好吃 #便當 #住家飯 #溫哥華 (at Vancouver, British Columbia) https://www.instagram.com/p/CVghtY0vJEX/?utm_medium=tumblr

[plantbasedmaggieblog]

October offers a selection of fruit and vegetables which offer endless combinations for savoury and sweet dishes. This month opens the cosy season of cold-beating soups, stews, casseroles, hearty roasts, and warm desserts. 💚 Apples - baked in crumbles and cakes, added to savoury dishes for extra flavour 💚 Grapes - made into refreshing sorbet, roasted with cauliflower and tomatoes, turned into a savoury-sweet salsa 💚 Pumpkins - simply roasted with oil and spices, pureed added to pancakes, made into pumpkin spice syrup and added to autumn desserts 💚 Cabbage - baked or chopped and cooked with onions and apple for a hearty dish or even added to cakes 💚 Butternut squash - stuffed and baked for a showstopper main course, sliced, breaded and fried for katsu curry, served with mint leaves in a warm salad 💚 Sweet potato - made into fries or baked and stuffed with chickpeas, beans or roasted vegetables and tahini dressing 💚 Wild mushrooms - in stews and casseroles or to add flavour to soups and risotto 💚 Rocket - raw in salads, as a peppery topping for pizzas and tarts and pasta dishes or blended into pesto For more ideas and recipes visit my recipe blog at plantbasedmaggie.com #october #autumn #fall #seasonal #cosy #food #vegan #veganfood #veganism #veganlife #veganrecipes #vegansofig #veganlove #veganfoodlovers #veganblogger #veganmeal #veganfortheplanet #veganinspo #vegetarian #plantbased #plantbasediet #plantbasedfood #plantbasedlife #plantbasednutrition #plantbasedcooking https://www.instagram.com/p/CGHwGgFJBik/?igshid=56anmb961vun

[nadiashealthykitchen]

California Walnut Keema

*This post is sponsored by California Walnuts*

Keema is a minced meat dish usually made with minced beef or lamb. It’s an Indian dish, but variations of it are enjoyed in other counties like Pakistan, Bangladesh and even in Middle Eastern countries. I grew up in Iraq and we make it minus the chilli, so basically a milder version of it, but equally as delicious!

It’s such a comforting meal, especially served with rice in a bowl during the cold winter months! I’m creating a vegan version using California Walnuts by blending the walnuts into a ‘mince’ then soaking it in water to make it lovely and soft to mimic real minced meat. This way it will absorb all the amazing flavours and aromatic spices.

California Walnuts are incredibly versatile and can be used in so many dishes – savoury or sweet! Their mild and creamy flavour and softer texture helps them blend in well with other flavours making them perfect as a plant based meat substitute. You can check if your walnuts are from California as they would say Produce of California or Produce of USA on the pack.

I do genuinely think that walnuts are underrated and under used. As well as them being a versatile plant-based meat substitute, they also have many health benefits. They’re the only tree nut to contain a rich source of the plant-based omega-3, alpha-linolenic acid (ALA) 2.7g/ 30g* and each 30g serving of California Walnuts offers 4.4 g of protein and 1.4 g of fibre[1].

To find out more about California Walnuts, and for recipe ideas visit www.californiawalnuts.co.uk

*Approx. a handful.

California Walnut Keema

Serves 2-4

Ingredients

130g California Walnuts 1/2 small onion, finely chopped 1 tbsp garlic ginger paste 1 bay leaf 2 small pieces of cinnamon bark 3 cardamom pods 1/2 tsp cumin 1 tsp garam masala 1/4 tsp turmeric 1/4 tsp chilli 4 tbsp tomato purée 1/4-12 cup water 1 tbsp lemon juice 1 tsp maple syrup Salt & pepper 60g frozen peas, thawed

Method

Place the California Walnuts in a food processor and pulse a few times until crumbly. Don’t blend for too long. You don’t want the texture to be too fine. Transfer to a bowl and cover with lukewarm water. Leave to soak for 15-20 minutes, then drain. Heat 1 tbsp oil in a frying pan. Sauté the onions for about 5 minutes until transparent, then add the bay leaf, cinnamon bark and cardamom pods. Cook for another minute. Add the garlic ginger paste and spices, then add the walnut mince. Toss and cook for a couple of minutes. Add the tomato puree, water, maple syrup and lemon juice and season to taste with salt and pepper. Continue cooking until the mixture thickens (about 5 minutes), then fold in the thawed peas. Take off the heat, garnish with fresh coriander and serve with rice. Enjoy!

[1] Food Standards Agency (2002), McCance & Widdowson’s The Composition of Foods, Seventh summary edition. Cambridge: Royal Society of Chemistry

California Walnut Keema was originally published on UK Health Blog - Nadia's Healthy Kitchen

[itskimhill]

5 Vegan Bacon Recipes You Can Try At Home

Bacon is one of the most sought after food in the world. Although not to be the healthiest food we could be eating, it certainly is the most delicious that you might never give up when you go on a vegan diet.

Well, there are some amazing alternative vegan recipes beyond bacon that you can eat with pretty much everything. Unlike animal bacon, this vegan bacon is low in fat and is cholesterol-free. Thus, these vegan recipes are the healthier version of the original bacon with the same crispy, smoky, chewy, and salty taste.

Below are some of the most delicious vegan bacon recipes that you can make when you go on a vegan diet.

Tempeh Bacon –

Tempeh Bacon is a delicious vegan substitute for animal Bacon. Tempeh is tofu’s cousin; it’s made of fermented soybean products, which is a wonderful source of protein. You can choose to fry thicker strips for a chewy texture or very small pieces for a more crispy texture. To make your Tempeh Bacon, slice your tempeh block into thin strips then fry them with your desired spices or bake them for about 20 minutes. You can use this alternative in everyday sandwich recipes, or for an additional protein hit in your salads.

Coconut Bacon –

For those who want to make up your own crunchy vegan bacon, coconut will be a fantastic alternative. Coconut bacon is so crispy and smoky, just a little sweet and so appetizing. Coconut Bacon is loaded with smoky flavours and is naturally sweetened with a maple syrup that makes it savoury and crispy.

This vegan recipe is so easy and takes just 15 minutes to make. Preheat oven to 300°F. Whisk together tamari, olive oil, maple syrup, liquid smoke, garlic powder, paprika, and black pepper in a medium bowl. Toss coconut in a marinade, and place in a single layer on a baking sheet, bake for 12 to 15 minutes.

You can eat these alone like potato chips or use it for garnishing salad and hot dishes like cheese macaroni.

Rice Paper Bacon –

If you are looking for a healthier, cruelty-free alternative to traditional bacon, try Rice Paper Bacon, this vegan bacon is a plant based food, which is crispy, smoky and savoury and is easy to make.

To make this delicious super easy homemade bacon you need just 5 ingredients - tamari, maple syrup, molasses, liquid smoke, and smoked paprika. For the preparation soak rice paper in the water and allow excess water to drip off, using kitchen scissors, cut into long strips of about 1-inch wide, and dip in the marinade. Use two rice paper sheets stacked on top on one another to enable texture to build. Bake the rice paper for around 9 minutes to ensure a dehydrated and crisp texture.

Aubergine Bacon –

Aubergine is a pretty diverse vegetable, with a spongy texture, that’s capable of soaking up flavours. Aubergine is not real bacon, but it’s so good and healthier vegan alternative which is beyond bacon. Aubergine Bacon can be eaten as a savoury snack, crumbled into a salad or included in sandwiches.

To make Aubergine Bacon, take tamari, olive oil, maple syrup, liquid smoke, garlic powder, paprika, and black pepper, mix them in a medium bowl. Toss eggplant strips in a marinade, then bake them for about 40 minutes.

Shiitake Mushroom Bacon –

Since, shiitake mushrooms have a rough, rubbery texture that similar to the bacon, this makes the best alternative for bacon vegan recipes. In this vegan recipe, slice the mushrooms, toss them with olive oil and salt, maple syrup, liquid smoke, garlic powder, paprika and bake until crispy, about 20 minutes. When making this bacon recipe “use the mushroom caps only”. This shiitake mushroom bacon tastes nothing like mushrooms and everything like maple awesome guilt-free bacon.

Not just these there are a plethora of incredible vegan substitutes that are beyond the original bacon like tofu, Seitan, Jackfruit, beet, carrot and lot more. With the right seasoning and preparation, you can easily make the vegan bacon with a similar savoury flavour and crispy texture.

[gerritdownyer]

Steak and Ale Casserole Without Either of Those Things Lmao

By Katie Mitchell

Proper sticks-to-yer-ribs casserole with homemade seitan and newly-veganised Guinness. You’ll die of stodge but it’s winter and you need it.

Proportions: 1 average sized lasagne dish, enough for 2 if you’re both greedy people who like seconds. Probably enough for 3-4 people who have standards. It microwaves really well the next day so who cares

You can probably also do this in a slowcooker, I’m planning on getting one soon so I’ll post as to whether it works or not 😊

INGREDIENTS

For the seitan:

I used roughly half a batch of my regular seitan log recipe which you can find here LINK . You might as well make that and use the rest for a sausage or whatevs. Below is literally a half proportion of that recipe but you’ll have no left overs so that’s cool I guess.

Dry ingredients

·         1 Cup/130g Vital Wheat Gluten (you can get this at healthfood shoppes or on ebay)

·         ½ Cup/20g Nutritional Yeast Flakes

·         ½ teaspoon cumin

·         1 crushed clove garlic (can also switch out for a tablespoon of garlic powder/onion powder but I like it with bits in)

·         ½ teaspoon of smoked paprika (if you don’t have smoked then you can switch out the ketchup with BBq sauce)

·         1 teaspoon dried herbs

Wet ingredients

·         1 Cup/125ml vegetable stock

·         1/8 Cup/30g tomato ketchup

·         1 tablespoon of soy sauce

·         1 tablespoon of oil

For the stew:

·         3 tablespoons plain flour

·         1 red onion, sliced

·         Handful of mushrooms, roughly chopped with the little ones left whole

·         2 cloves garlic, roughly chopped

·         2 cans of Guinness (Brew Dog’s Jet Black Heart also works if you have more money than sense)

·         1 tablespoon Dijon mustard

·         1 stock cube

·         1 tablespoon redcurrant jelly

 ·         1-2 tablespoons of vegan gravy granules (Bisto original, or the one in ALDI is also vegan)

·         2 handfulls sliced maris piper potatoes- enough to create two layers of potato slices in your pan 

LET’S GET COOKIN

 1.       Preheat your oven to 230⁰C fan. If you don’t have a fan oven then idk, try it and message me xo

2.       We’re starting with the seitan. Mix the wet and dry ingredients SEPERATELY, then make a little well in the dry ingredients to add the wet ingredients into. Bring the mixture together into a firm dough- if it’s too sloppy/sticky add more gluten, if it’s too dry add more water. Use your sense, lad.

3.       Once you have your seitan dough you need to kneed it for a good 10 minutes, like you would bread dough. It’s more fun than bread dough though because its already hench and full of protein, so you can proper bash it. Enjoy.

4.       After your final battle it should be smooth and refusing to move. Cut it into halves, then quarters, then eighths, then sixteenths. You want them in little walnut sized balls because they expand when cooked (the first time I did this I ended up with chunks as big as my fist which you can’t eat attractively AT ALL), so you need to account for this.

5.       Put the flour in a bowl with salt and pepper and toss your seitan balls in it so they’re completely covered. Then shallow fry in a non-stick wok. They’re going to stay squishy and raw in the middle, were’ just browning them to make them hold their shape. After a couple of minutes on each side take them out and put them on a plate for safe keeping.

6.       Into the same oil fry off your onions and mushrooms for 5 minutes, then add in the garlic. Saute for a couple of minutes, and then pour in the excess flour from coating your lovely (seitan) balls. Stir a lot and let it brown before doing the next step. This creates a roux which will thicken the gravy later on. Rupaul was named after this so respect it. Cook out that flour.

7.       Now your flour is orange/brown, its time to add in 1 can of Guinness. Add the first can about 1/3 to ½ a can at a time so it heats and thickens evenly. Once this can has come up to temperature add in the crumbled stock cube, the red currant jelly, the mustard, and the gravy granules. At this point you’ll taste it and go “Oh no, this no-longer tastes of beer, and while the taste is savoury and delightful, it has not the bitter burntness of the beer I so desperately crave!”. Don’t worry it’s fine, we’ve still got another can to put in.

8.       Now add in your seitan balls and gradually add the second can of Guinness like you did before. It should be a thick, brown, goop fest once it’s all amalgamated. Season as you see fit. Let it simmer for about 5 minutes, being careful it doesn’t stick to the bottom. It’s not cooking here, just warming though and combining all the flavours you put in.

9.       Use a slotted spoon to transfer the seitan and veg to your casserole dish, leaving your incredible gravy in the pan.

10.   Create a layer of raw potato on top of the stew, and pour over half your gravy. Repeat this again and pour over the rest of your gravy. This will create firm, sticky potatoes on the first layer and fluffy, mushy potatoes on the bottom layer. We’re talking texture city here babes.

11.   Cover your dish with foil or use the lid if you’re using a casserole dish (if you’re using a metal/hob safe casserole dish you can do this all in one you lucky devil) and put it in the oven for 1½-2 hours. 45 minutes before serving, take the lid off it so the potatoes can brown, and turn down the temp to 190⁰C .

12.   Serve with crusty bread (you can warm this in the oven a few minutes before serving), vegan butter like Vitalite, and leafy greens if you’re a fucking nerd. ENJOY <3

[instanomss]

🌿 Vegan Sherperd’s Pie 🥧 @komocomfortfoods has a rich, savoury mushroom-and-onion gravy and creamy Yukon Gold potato mash. This vegan take on the famous vegan classic gets its character from hearty organic green lentils and pea crumble and a fresh veggie medley. It’s satisfying. It’s flavourful. And it’s 100% plant-based. 🌿⚡️Tag a #veganfood 👇👇👇 — — #instanomss #veganrecipes #plantbasedmeals #chinesefood #chinesecooking #foodblogfeed #chineserecipes #家庭主婦 #chineserecipe #asiancomfortfood #comfortfood #sheperdspie #recipesharing #recipeoftheday #簡單易做#食譜 #食譜分享 #家常菜 #自己煮 #家常便飯 #plantbaseddiet #好吃 #便當 #住家飯 #溫哥華 (at Vancouver, British Columbia) https://www.instagram.com/p/CVghqt8vUTl/?utm_medium=tumblr

[helenaalyssa]

Six places to indulge this Pancake Day in London

London restaurants have upped their Pancake game for this years Pancake Day or Shrove Tuesday as it's most commonly named. From savoury offerings, pizza and vegan pancakes there really is something for everyone to over-indulge in in London for this year's Pancake Day - and falling a day before Valentine's Day this year why not use this as the perfect excuse to treat yourself to a pre-Valentines date night or just drown your sorrows in stacks of pancakes... here are a selection of six that I think are definitely worth a visit!

Christopher's

Christopher's in Covent Garden, famed for their ultra fabulous and delicious french toast are going big this year to celebrate Pancake Day. The three specials include a multi-coloured vegan option, featuring Beetroot & Sunflower Seed, Rainbow Chard & Spirulina, and Pumpkin, Caramelised Onion & Turmeric, all garnished with pomegranate, Bee Pollen and Coconut Yoghurt. 

Personally, I'm looking forward to the French Toast one In homage to their infamous dessert, Christopher’s will re-create their French Toast in pancake form. Buttermilk French-toasted pancakes will be served with honeycomb pieces, honeycomb ice cream, maple syrup and a dusting of cinnamon – with optional chocolate sauce for those wanting it extra-sweet, this sounds right up my street!

Finally there's he Lobster one for a tad of American luxury, a lavish grilled lobster with sea kale and chorizo, all on top of a Purple & Sweet Potato Pancake. All available throughout 13th Feb.

Covent Garden, 18 Wellington St, London WC2E 7DD

christophersgrill.com

Dirty Bones

As part of Dirty Bones' brand new brunch menu they are now offering pancakes,and not just any old pancakes, double dutch pancakes! The signature dish involves a deep dish pancake topped with fresh clotted cream and blueberries, served with a shot of maple syrup. The good news is that this pancake will be sticking around after Pancake Day so there's loads of opportunity to get it down you! If you missed my Dirty Bones brunch review you can check it out here.

Kensington, Carnaby, Soho & Shoreditch

dirty-bones.com

Breakfast Club

The almighty Breakfast Club have some up with some genius creations making all of our pancake dreams come true for this year's Pancake Day. You can expect Pizza Pancakes teaming up with Pizza Pilgrims, fried chicken delicacies teaming up with Coqfighter, vegan delights and even boozy pancakes thanks to a collab with Bulleit Whiskey. 

Their famous Pancake Day challenge is also back, simply eat a stack of 12 in 12 minutes or less and win your stack on them. The specials are available from the 12 - 18 Feb but the challenge will only be available on the 13th Feb.

Angel, Battersea Rise, Canary Wharf, Croydon, Hackney Wick, Hoxton, London Bridge, Soho, Spitalfields 

www.thebreakfastclubcafes.com/events/pancake-club-2018

The Book Club

The Book Club never fail to disappoint for Pancake Day - and this year on offer is a boozy stack of fluffy American pancakes, glued together with delicious Kahlua Cream, covered in chocolate, Espresso and vodka sauce and topped with even more Kahlua Cream. If that hasn’t sold it to you then I don’t know what will. 

Grab the stack at The Book Club between 9am – 10pm on Tuesday 13th February. 

100-106 Leonard St, EC2A 4RH

thebookclub.eventcube.io/events/10140/pancake-day

Joe's Southern Table

If chicken and waffles can work so well I have all the faith in the world that the fusion of fried chicken and pancakes would be beautiful. Joe’s Southern Table & Bar in Covent Garden is passionate about deep southern flavours; their fluffy pancake stack is topped with sweet tea-brined southern-fried chicken and lathered in Jim Beam bourbon maple syrup. 

34 King St, London WC2E 8JD

joessouthern.co.uk

Polo Bar

If you have to work late or simply have no time during the day, Liverpool Street’s 24-hour favourite; Polo Bar, is your savior! This year they have teamed up with Jude’s ice cream to whip up three mouth-watering specials for Shrove Tuesday.

Don't miss the red velvet & cherry ripple ice cream stack (topped with a slice of red velvet cake OMG!!), for the traditional dessert lovers they have also whipped up a stack of apple crumble and custard pancakes complete with Jude's custard ice cream as well as a healthier alternative of tropical pancakes topped with Jude's mango and passion fruit frozen yogurt and fresh fruit. 

Their ultimate challenge is also back for another year, if you missed me being defeated the Polo bar Pancake Day challenge last year, be sure to check it out here. These stacks are only available until Tuesday 13th Feb!

176 Bishopsgate, London EC2M 4NQ

polo24hourbar.co.uk