SOY DIVISION

4 cups bottled or filtered water, divided. 2-3 soft pitted dates. 1/4 tsp vanilla powder. First brew the tea, add the tea to a teapot and pour over about 1 cup of boiling bottled water or add the tea to a saucepan with the water and bring to a boil. Once the tea has begun to brew, set aside to cool. QUICK – SOY DIVISION 1/4 cup Golden Raisins. Preheat the oven to 350f. In a saucepan add the coconut oil, almond butter, maple syrup, cinnamon, salt and vanilla. Heat on a medium heat until all the ingredients are melted together. Whisk until smooth. In a bowl add the quinoa flour and oats.

Pour in

MUSHROOMS – SOY DIVISION 1 tbsp sesame seeds. If cooking the roast on the same day preheat the oven to 180c/350f and prepare a baking tray. In a large saucepan add 1 tbsp of olive oil, heat on a medium heat. Add the diced shallot. Cook for 3 minutes, until the shallots begin to soften. Add the minced garlic, cook for another minute. THREE MUSHROOM, SQUASH AND CHESTNUT WELLINGTON If cooking the roast on the same day preheat the oven to 180c/350f and prepare a baking tray. In a large saucepan add 1 tbsp of olive oil, heat on a medium heat. Add the diced shallot. Cook for 3 minutes, until the shallots begin to soften. Add the minced garlic, cook for another minute. Add the chopped butternut squash. VEGAN JACKFRUIT POT PIE Drain and rinse the jackfruit. Cut inner fibrous core away and discard. Heat the olive oil in a large pan on a medium heat and add the jackfruit and onion. Fry for 3-4 minutes or until the onions take on some colour. Add the garlic, bay leaves, rosemary and JACKFRUIT FRIED CHICK’N Pour the soya milk and vinegar mixture over the jackfruit. Cover the bowl with cling film and leave in the fridge for at least 1 hour or up to 3 hours. Carefully drain the jackfruit, reserving the buttermilk mixture. Prepare two bowls. In one bowl add the reserved buttermilk mixture and whisk in the 1/2 cup of flour. HOMEMADE SESAME MILK + SESAME MILK LATTE Sweetener to taste. Drain and rinse the soaked sesame seeds. Add them to the blender. Add the 3 cups of water. Blend on high until smooth. Strain the milk through a nut milk bag into a large jug. Discard the sesame pulp. Rinse the blender. Pour the sesame milk back into the blender, add the vanilla powder, salt and maple syrup. HOW TO: DIY COLD BREW COFFEE Recently I had my first taste of cold brew coffee. It was love at first sip. I don’t know why but cold brew doesn’t effect me the same way as normal coffee does – usually I get super anxious and have general feelings of death but with cold brew I feel like a slightly more caffeinated normal person! VEGAN MINT CHOCOLATE CHIP ICE CREAM (WITHOUT AN ICE CREAM 1 cup icing sugar (powdered sugar) 1/2 tsp cream of tartar. To assemble. 200g dark chocolate chips. First make the mint coconut whip. In a stand mixer add the coconut cream and peppermint extract, 1/4 tsp at a time. Add another 1/4 tsp if you feel it’s too minty. Beat on high for about 5 minutes using the balloon whisk attachment. OVERNIGHT PUMPKIN CINNAMON ROLLS WITH VANILLA CASHEW 140-150ml almond milk. The night before you wish to eat the cinnamon rolls begin the dough. In a small pan on a low heat melt the butter. Add the sugar and stir until dissolved. Set aside to cool. Add the flour, salt and yeast to a big bowl and mix well. In a jug add the cooled butter mixture, pumpkin puree, vanilla and almond milk.

SOY DIVISION

4 cups bottled or filtered water, divided. 2-3 soft pitted dates. 1/4 tsp vanilla powder. First brew the tea, add the tea to a teapot and pour over about 1 cup of boiling bottled water or add the tea to a saucepan with the water and bring to a boil. Once the tea has begun to brew, set aside to cool. QUICK – SOY DIVISION 1/4 cup Golden Raisins. Preheat the oven to 350f. In a saucepan add the coconut oil, almond butter, maple syrup, cinnamon, salt and vanilla. Heat on a medium heat until all the ingredients are melted together. Whisk until smooth. In a bowl add the quinoa flour and oats.

Pour in

MUSHROOMS – SOY DIVISION 1 tbsp sesame seeds. If cooking the roast on the same day preheat the oven to 180c/350f and prepare a baking tray. In a large saucepan add 1 tbsp of olive oil, heat on a medium heat. Add the diced shallot. Cook for 3 minutes, until the shallots begin to soften. Add the minced garlic, cook for another minute. THREE MUSHROOM, SQUASH AND CHESTNUT WELLINGTON If cooking the roast on the same day preheat the oven to 180c/350f and prepare a baking tray. In a large saucepan add 1 tbsp of olive oil, heat on a medium heat. Add the diced shallot. Cook for 3 minutes, until the shallots begin to soften. Add the minced garlic, cook for another minute. Add the chopped butternut squash. VEGAN JACKFRUIT POT PIE Drain and rinse the jackfruit. Cut inner fibrous core away and discard. Heat the olive oil in a large pan on a medium heat and add the jackfruit and onion. Fry for 3-4 minutes or until the onions take on some colour. Add the garlic, bay leaves, rosemary and JACKFRUIT FRIED CHICK’N Pour the soya milk and vinegar mixture over the jackfruit. Cover the bowl with cling film and leave in the fridge for at least 1 hour or up to 3 hours. Carefully drain the jackfruit, reserving the buttermilk mixture. Prepare two bowls. In one bowl add the reserved buttermilk mixture and whisk in the 1/2 cup of flour. HOMEMADE SESAME MILK + SESAME MILK LATTE Sweetener to taste. Drain and rinse the soaked sesame seeds. Add them to the blender. Add the 3 cups of water. Blend on high until smooth. Strain the milk through a nut milk bag into a large jug. Discard the sesame pulp. Rinse the blender. Pour the sesame milk back into the blender, add the vanilla powder, salt and maple syrup. HOW TO: DIY COLD BREW COFFEE Recently I had my first taste of cold brew coffee. It was love at first sip. I don’t know why but cold brew doesn’t effect me the same way as normal coffee does – usually I get super anxious and have general feelings of death but with cold brew I feel like a slightly more caffeinated normal person! VEGAN MINT CHOCOLATE CHIP ICE CREAM (WITHOUT AN ICE CREAM 1 cup icing sugar (powdered sugar) 1/2 tsp cream of tartar. To assemble. 200g dark chocolate chips. First make the mint coconut whip. In a stand mixer add the coconut cream and peppermint extract, 1/4 tsp at a time. Add another 1/4 tsp if you feel it’s too minty. Beat on high for about 5 minutes using the balloon whisk attachment. OVERNIGHT PUMPKIN CINNAMON ROLLS WITH VANILLA CASHEW 140-150ml almond milk. The night before you wish to eat the cinnamon rolls begin the dough. In a small pan on a low heat melt the butter. Add the sugar and stir until dissolved. Set aside to cool. Add the flour, salt and yeast to a big bowl and mix well. In a jug add the cooled butter mixture, pumpkin puree, vanilla and almond milk. QUICK – SOY DIVISION 1/4 cup Golden Raisins. Preheat the oven to 350f. In a saucepan add the coconut oil, almond butter, maple syrup, cinnamon, salt and vanilla. Heat on a medium heat until all the ingredients are melted together. Whisk until smooth. In a bowl add the quinoa flour and oats.

Pour in

LUNCH – SOY DIVISION Add the millet to a saucepan, cover with 1 cup of water. Bring to the boil, cover and turn off the heat. Leave for 15-20 minutes or until all the water has been absorbed. In a food processor, add the chickpeas, garlic, lemon and salt. Pulse on high until the chickpeas are broken down but not completely smooth. BREAD – SOY DIVISION A curry is not complete with a Naan and at least 3 sides with onion bajis as compulsory. Once you’ve made your first Naan trust me, you’ll never buy shop brought again! MY GO-TO MORNING DRINK 1 tsp maple syrup or to taste. 1/8 tsp cinnamon. 1 cup hot filtered water. Splash of cashew milk or non-dairy beverage of your choice. Either add all the ingredients to a blender and blend until smooth OR add to a mug and then froth together using a mini whisk like the

aerolatte.

VEGAN TRAVEL: HASTINGS Sarah Pether-Hamill is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com FANCY MUSHROOMS ON TOAST: PORCINI & ASPARAGUS I’m on a personal challenge of sorts to try to eat as many unusual mushrooms as possible. Ever since my husband found us wild morels during our honeymoon earlier this year I’ve tried chanterelles, enoki, shiitake, oyster and chicken of the woods.. I managed to find fresh ceps (or porcini) on sale yesterday! CHOCOLATE DIPPED MAPLE MERINGUES Ever since I made the meringues with chickpea brine I’ve been wanting to experiment with different sugars. I’m not anti-sugar in the slightest but I felt like the taste of the meringues could be improved by the flavour of the sweetener. JULY 2014 – SOY DIVISION Summer is marinating season, and the easiest thing to do for big flavour. Thanks to Miso Tasty we had lots of miso to play around with!. INGREDIENTS. 3 sachets of miso tasty and the sachets! 2 CAULIFLOWER PIZZA BASE WITH FIGS, ONION CHUTNEY AND CHEEZE Sarah Pether-Hamill is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com

AUGUST 2014

Today I went for my second visit to Raw at La Suite West! La Suite West 41-51 Inverness Terrace London W2 3JN. The restaurant is part of the La Suite West, a boutique hotel with a minimalist design.

SOY DIVISION

4 cups bottled or filtered water, divided. 2-3 soft pitted dates. 1/4 tsp vanilla powder. First brew the tea, add the tea to a teapot and pour over about 1 cup of boiling bottled water or add the tea to a saucepan with the water and bring to a boil. Once the tea has begun to brew, set aside to cool. THREE MUSHROOM, SQUASH AND CHESTNUT WELLINGTON If cooking the roast on the same day preheat the oven to 180c/350f and prepare a baking tray. In a large saucepan add 1 tbsp of olive oil, heat on a medium heat. Add the diced shallot. Cook for 3 minutes, until the shallots begin to soften. Add the minced garlic, cook for another minute. Add the chopped butternut squash. MUSHROOMS – SOY DIVISION 1 tbsp sesame seeds. If cooking the roast on the same day preheat the oven to 180c/350f and prepare a baking tray. In a large saucepan add 1 tbsp of olive oil, heat on a medium heat. Add the diced shallot. Cook for 3 minutes, until the shallots begin to soften. Add the minced garlic, cook for another minute. VEGAN JACKFRUIT POT PIE Drain and rinse the jackfruit. Cut inner fibrous core away and discard. Heat the olive oil in a large pan on a medium heat and add the jackfruit and onion. Fry for 3-4 minutes or until the onions take on some colour. Add the garlic, bay leaves, rosemary and HOMEMADE SESAME MILK + SESAME MILK LATTE Sweetener to taste. Drain and rinse the soaked sesame seeds. Add them to the blender. Add the 3 cups of water. Blend on high until smooth. Strain the milk through a nut milk bag into a large jug. Discard the sesame pulp. Rinse the blender. Pour the sesame milk back into the blender, add the vanilla powder, salt and maple syrup. JACKFRUIT FRIED CHICK’N Pour the soya milk and vinegar mixture over the jackfruit. Cover the bowl with cling film and leave in the fridge for at least 1 hour or up to 3 hours. Carefully drain the jackfruit, reserving the buttermilk mixture. Prepare two bowls. In one bowl add the reserved buttermilk mixture and whisk in the 1/2 cup of flour. REVIEW: MATT AND NAT (UPDATED) A lot of what I see is quirky and hippyish, sort of gawky and childish. Matt and Nat’s stuff is completely different. Matt and Nat’s products are 100% cruelty free and vegan, made from Polyurethane and lined with a material made from recycled plastic bottles. As well as being cruelty free the bags are ethically sourced. Sounds like a winner VEGAN MINT CHOCOLATE CHIP ICE CREAM (WITHOUT AN ICE CREAM 1 cup icing sugar (powdered sugar) 1/2 tsp cream of tartar. To assemble. 200g dark chocolate chips. First make the mint coconut whip. In a stand mixer add the coconut cream and peppermint extract, 1/4 tsp at a time. Add another 1/4 tsp if you feel it’s too minty. Beat on high for about 5 minutes using the balloon whisk attachment. CHOCOLATE DIPPED MAPLE MERINGUES Ever since I made the meringues with chickpea brine I’ve been wanting to experiment with different sugars. I’m not anti-sugar in the slightest but I felt like the taste of the meringues could be improved by the flavour of the sweetener. VEGAN TRAVEL: HASTINGS Sarah Pether-Hamill is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com

SOY DIVISION

4 cups bottled or filtered water, divided. 2-3 soft pitted dates. 1/4 tsp vanilla powder. First brew the tea, add the tea to a teapot and pour over about 1 cup of boiling bottled water or add the tea to a saucepan with the water and bring to a boil. Once the tea has begun to brew, set aside to cool. THREE MUSHROOM, SQUASH AND CHESTNUT WELLINGTON If cooking the roast on the same day preheat the oven to 180c/350f and prepare a baking tray. In a large saucepan add 1 tbsp of olive oil, heat on a medium heat. Add the diced shallot. Cook for 3 minutes, until the shallots begin to soften. Add the minced garlic, cook for another minute. Add the chopped butternut squash. MUSHROOMS – SOY DIVISION 1 tbsp sesame seeds. If cooking the roast on the same day preheat the oven to 180c/350f and prepare a baking tray. In a large saucepan add 1 tbsp of olive oil, heat on a medium heat. Add the diced shallot. Cook for 3 minutes, until the shallots begin to soften. Add the minced garlic, cook for another minute. VEGAN JACKFRUIT POT PIE Drain and rinse the jackfruit. Cut inner fibrous core away and discard. Heat the olive oil in a large pan on a medium heat and add the jackfruit and onion. Fry for 3-4 minutes or until the onions take on some colour. Add the garlic, bay leaves, rosemary and HOMEMADE SESAME MILK + SESAME MILK LATTE Sweetener to taste. Drain and rinse the soaked sesame seeds. Add them to the blender. Add the 3 cups of water. Blend on high until smooth. Strain the milk through a nut milk bag into a large jug. Discard the sesame pulp. Rinse the blender. Pour the sesame milk back into the blender, add the vanilla powder, salt and maple syrup. JACKFRUIT FRIED CHICK’N Pour the soya milk and vinegar mixture over the jackfruit. Cover the bowl with cling film and leave in the fridge for at least 1 hour or up to 3 hours. Carefully drain the jackfruit, reserving the buttermilk mixture. Prepare two bowls. In one bowl add the reserved buttermilk mixture and whisk in the 1/2 cup of flour. REVIEW: MATT AND NAT (UPDATED) A lot of what I see is quirky and hippyish, sort of gawky and childish. Matt and Nat’s stuff is completely different. Matt and Nat’s products are 100% cruelty free and vegan, made from Polyurethane and lined with a material made from recycled plastic bottles. As well as being cruelty free the bags are ethically sourced. Sounds like a winner VEGAN MINT CHOCOLATE CHIP ICE CREAM (WITHOUT AN ICE CREAM 1 cup icing sugar (powdered sugar) 1/2 tsp cream of tartar. To assemble. 200g dark chocolate chips. First make the mint coconut whip. In a stand mixer add the coconut cream and peppermint extract, 1/4 tsp at a time. Add another 1/4 tsp if you feel it’s too minty. Beat on high for about 5 minutes using the balloon whisk attachment. CHOCOLATE DIPPED MAPLE MERINGUES Ever since I made the meringues with chickpea brine I’ve been wanting to experiment with different sugars. I’m not anti-sugar in the slightest but I felt like the taste of the meringues could be improved by the flavour of the sweetener. VEGAN TRAVEL: HASTINGS Sarah Pether-Hamill is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com

SOY DIVISION

4 cups bottled or filtered water, divided. 2-3 soft pitted dates. 1/4 tsp vanilla powder. First brew the tea, add the tea to a teapot and pour over about 1 cup of boiling bottled water or add the tea to a saucepan with the water and bring to a boil. Once the tea has begun to brew, set aside to cool. VEGAN TIPS AND TRICKS Sarah Pether-Hamill is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com REVIEW: MATT AND NAT (UPDATED) A lot of what I see is quirky and hippyish, sort of gawky and childish. Matt and Nat’s stuff is completely different. Matt and Nat’s products are 100% cruelty free and vegan, made from Polyurethane and lined with a material made from recycled plastic bottles. As well as being cruelty free the bags are ethically sourced. Sounds like a winner VEGAN TRAVEL: HASTINGS Sarah Pether-Hamill is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com COURGETTE AND RED PEPPER QUICHE Sarah Pether-Hamill is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com FANCY MUSHROOMS ON TOAST: PORCINI & ASPARAGUS I’m on a personal challenge of sorts to try to eat as many unusual mushrooms as possible. Ever since my husband found us wild morels during our honeymoon earlier this year I’ve tried chanterelles, enoki, shiitake, oyster and chicken of the woods.. I managed to find fresh ceps (or porcini) on sale yesterday! JACKFRUIT – SOY DIVISION One of my co-workers recently picked me up two cans of jackfruit at a shop near her house. The first can I immediately made into Minimalist Baker’s BBQ pulled jackfruit.Later on when I was discussing it with my husband I was wondering about other applications for jackfruit as a

mock meat.

SUPER BLUEBERRY JUICE + HOW TO MAKE JUICE WITHOUT A JUICER Squeeze of lemon juice. Nut milk bag. Rinse your blueberries and apple and peel the clementine. Core and chop the apple. Add all the fruit to the blender and squeeze in the lemon. Run the blender on high until all the fruit is combined. It will probably look like a thin speckley smoothie. Get a fairly big bowl, and line it with your nut milk bag.

REVIEW: UGLY DRINKS

Review: Ugly Drinks. So first things first – it’s been FOREVER. That’s completely my fault. I’ve been completely unmotivated in the recipe department, think more eating to survive rather than thinking of elaborate things to make and photograph. On top of that my husband came to visit for 3 weeks and it was the first time we had

seen

CAULIFLOWER PIZZA BASE WITH FIGS, ONION CHUTNEY AND CHEEZE Sarah Pether-Hamill is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com

SOY DIVISION

4 cups bottled or filtered water, divided. 2-3 soft pitted dates. 1/4 tsp vanilla powder. First brew the tea, add the tea to a teapot and pour over about 1 cup of boiling bottled water or add the tea to a saucepan with the water and bring to a boil. Once the tea has begun to brew, set aside to cool. THREE MUSHROOM, SQUASH AND CHESTNUT WELLINGTON If cooking the roast on the same day preheat the oven to 180c/350f and prepare a baking tray. In a large saucepan add 1 tbsp of olive oil, heat on a medium heat. Add the diced shallot. Cook for 3 minutes, until the shallots begin to soften. Add the minced garlic, cook for another minute. Add the chopped butternut squash. MUSHROOMS – SOY DIVISION 1 tbsp sesame seeds. If cooking the roast on the same day preheat the oven to 180c/350f and prepare a baking tray. In a large saucepan add 1 tbsp of olive oil, heat on a medium heat. Add the diced shallot. Cook for 3 minutes, until the shallots begin to soften. Add the minced garlic, cook for another minute. VEGAN JACKFRUIT POT PIE Drain and rinse the jackfruit. Cut inner fibrous core away and discard. Heat the olive oil in a large pan on a medium heat and add the jackfruit and onion. Fry for 3-4 minutes or until the onions take on some colour. Add the garlic, bay leaves, rosemary and HOMEMADE SESAME MILK + SESAME MILK LATTE Sweetener to taste. Drain and rinse the soaked sesame seeds. Add them to the blender. Add the 3 cups of water. Blend on high until smooth. Strain the milk through a nut milk bag into a large jug. Discard the sesame pulp. Rinse the blender. Pour the sesame milk back into the blender, add the vanilla powder, salt and maple syrup. JACKFRUIT FRIED CHICK’N Pour the soya milk and vinegar mixture over the jackfruit. Cover the bowl with cling film and leave in the fridge for at least 1 hour or up to 3 hours. Carefully drain the jackfruit, reserving the buttermilk mixture. Prepare two bowls. In one bowl add the reserved buttermilk mixture and whisk in the 1/2 cup of flour. REVIEW: MATT AND NAT (UPDATED) A lot of what I see is quirky and hippyish, sort of gawky and childish. Matt and Nat’s stuff is completely different. Matt and Nat’s products are 100% cruelty free and vegan, made from Polyurethane and lined with a material made from recycled plastic bottles. As well as being cruelty free the bags are ethically sourced. Sounds like a winner VEGAN MINT CHOCOLATE CHIP ICE CREAM (WITHOUT AN ICE CREAM 1 cup icing sugar (powdered sugar) 1/2 tsp cream of tartar. To assemble. 200g dark chocolate chips. First make the mint coconut whip. In a stand mixer add the coconut cream and peppermint extract, 1/4 tsp at a time. Add another 1/4 tsp if you feel it’s too minty. Beat on high for about 5 minutes using the balloon whisk attachment. CHOCOLATE DIPPED MAPLE MERINGUES Ever since I made the meringues with chickpea brine I’ve been wanting to experiment with different sugars. I’m not anti-sugar in the slightest but I felt like the taste of the meringues could be improved by the flavour of the sweetener. VEGAN TRAVEL: HASTINGS Sarah Pether-Hamill is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com

SOY DIVISION

4 cups bottled or filtered water, divided. 2-3 soft pitted dates. 1/4 tsp vanilla powder. First brew the tea, add the tea to a teapot and pour over about 1 cup of boiling bottled water or add the tea to a saucepan with the water and bring to a boil. Once the tea has begun to brew, set aside to cool. THREE MUSHROOM, SQUASH AND CHESTNUT WELLINGTON If cooking the roast on the same day preheat the oven to 180c/350f and prepare a baking tray. In a large saucepan add 1 tbsp of olive oil, heat on a medium heat. Add the diced shallot. Cook for 3 minutes, until the shallots begin to soften. Add the minced garlic, cook for another minute. Add the chopped butternut squash. MUSHROOMS – SOY DIVISION 1 tbsp sesame seeds. If cooking the roast on the same day preheat the oven to 180c/350f and prepare a baking tray. In a large saucepan add 1 tbsp of olive oil, heat on a medium heat. Add the diced shallot. Cook for 3 minutes, until the shallots begin to soften. Add the minced garlic, cook for another minute. VEGAN JACKFRUIT POT PIE Drain and rinse the jackfruit. Cut inner fibrous core away and discard. Heat the olive oil in a large pan on a medium heat and add the jackfruit and onion. Fry for 3-4 minutes or until the onions take on some colour. Add the garlic, bay leaves, rosemary and HOMEMADE SESAME MILK + SESAME MILK LATTE Sweetener to taste. Drain and rinse the soaked sesame seeds. Add them to the blender. Add the 3 cups of water. Blend on high until smooth. Strain the milk through a nut milk bag into a large jug. Discard the sesame pulp. Rinse the blender. Pour the sesame milk back into the blender, add the vanilla powder, salt and maple syrup. JACKFRUIT FRIED CHICK’N Pour the soya milk and vinegar mixture over the jackfruit. Cover the bowl with cling film and leave in the fridge for at least 1 hour or up to 3 hours. Carefully drain the jackfruit, reserving the buttermilk mixture. Prepare two bowls. In one bowl add the reserved buttermilk mixture and whisk in the 1/2 cup of flour. REVIEW: MATT AND NAT (UPDATED) A lot of what I see is quirky and hippyish, sort of gawky and childish. Matt and Nat’s stuff is completely different. Matt and Nat’s products are 100% cruelty free and vegan, made from Polyurethane and lined with a material made from recycled plastic bottles. As well as being cruelty free the bags are ethically sourced. Sounds like a winner VEGAN MINT CHOCOLATE CHIP ICE CREAM (WITHOUT AN ICE CREAM 1 cup icing sugar (powdered sugar) 1/2 tsp cream of tartar. To assemble. 200g dark chocolate chips. First make the mint coconut whip. In a stand mixer add the coconut cream and peppermint extract, 1/4 tsp at a time. Add another 1/4 tsp if you feel it’s too minty. Beat on high for about 5 minutes using the balloon whisk attachment. CHOCOLATE DIPPED MAPLE MERINGUES Ever since I made the meringues with chickpea brine I’ve been wanting to experiment with different sugars. I’m not anti-sugar in the slightest but I felt like the taste of the meringues could be improved by the flavour of the sweetener. VEGAN TRAVEL: HASTINGS Sarah Pether-Hamill is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com

SOY DIVISION

4 cups bottled or filtered water, divided. 2-3 soft pitted dates. 1/4 tsp vanilla powder. First brew the tea, add the tea to a teapot and pour over about 1 cup of boiling bottled water or add the tea to a saucepan with the water and bring to a boil. Once the tea has begun to brew, set aside to cool. VEGAN TIPS AND TRICKS Sarah Pether-Hamill is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com REVIEW: MATT AND NAT (UPDATED) A lot of what I see is quirky and hippyish, sort of gawky and childish. Matt and Nat’s stuff is completely different. Matt and Nat’s products are 100% cruelty free and vegan, made from Polyurethane and lined with a material made from recycled plastic bottles. As well as being cruelty free the bags are ethically sourced. Sounds like a winner VEGAN TRAVEL: HASTINGS Sarah Pether-Hamill is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com COURGETTE AND RED PEPPER QUICHE Sarah Pether-Hamill is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com FANCY MUSHROOMS ON TOAST: PORCINI & ASPARAGUS I’m on a personal challenge of sorts to try to eat as many unusual mushrooms as possible. Ever since my husband found us wild morels during our honeymoon earlier this year I’ve tried chanterelles, enoki, shiitake, oyster and chicken of the woods.. I managed to find fresh ceps (or porcini) on sale yesterday! JACKFRUIT – SOY DIVISION One of my co-workers recently picked me up two cans of jackfruit at a shop near her house. The first can I immediately made into Minimalist Baker’s BBQ pulled jackfruit.Later on when I was discussing it with my husband I was wondering about other applications for jackfruit as a

mock meat.

SUPER BLUEBERRY JUICE + HOW TO MAKE JUICE WITHOUT A JUICER Squeeze of lemon juice. Nut milk bag. Rinse your blueberries and apple and peel the clementine. Core and chop the apple. Add all the fruit to the blender and squeeze in the lemon. Run the blender on high until all the fruit is combined. It will probably look like a thin speckley smoothie. Get a fairly big bowl, and line it with your nut milk bag.

REVIEW: UGLY DRINKS

Review: Ugly Drinks. So first things first – it’s been FOREVER. That’s completely my fault. I’ve been completely unmotivated in the recipe department, think more eating to survive rather than thinking of elaborate things to make and photograph. On top of that my husband came to visit for 3 weeks and it was the first time we had

seen

CAULIFLOWER PIZZA BASE WITH FIGS, ONION CHUTNEY AND CHEEZE Sarah Pether-Hamill is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com

SOY DIVISION

A year ago my go-to drink of a morning was a soya flat white from Eat that I would grab on the way into work. Unfortunately, for reasons unknown to me, consuming soya milk on a near daily basis was giving me the skin of my sixteen year old self again (we’re talking serious

pizza face.)

SNACKS – SOY DIVISION Bananas and I have reached a sort of impasse. I’ve talked before about how they are genuinely gross and I hate themhowever I can stomach them baked and QUICK – SOY DIVISION I’m on a personal challenge of sorts to try to eat as many unusual mushrooms as possible. Ever since my husband found us wild morels during our honeymoon earlier this year I’ve tried chanterelles, enoki, shiitake, oyster and chicken of the woods.. I managed to find fresh ceps (or porcini) on sale yesterday! THREE MUSHROOM, SQUASH AND CHESTNUT WELLINGTON This year at home we had a completely vegan Christmas dinner! We made a plethora of delicious dishes – pan roasted brussel sprouts with toasted pinenuts, roasted potatoes and parsnips, mashed carrots and

swede.

VEGAN JACKFRUIT POT PIE Bought a whole tray of canned Jackfruit at local supermarket (unbelievably it was allegedly a mispick by the store and due to be returned). As it’s definitely hard to come by on a regular basis, I bought up the whole 12 cans. HOMEMADE SESAME MILK + SESAME MILK LATTE Sarah Pether-Hamill is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com MY GO-TO MORNING DRINK A year ago my go-to drink of a morning was a soya flat white from Eat that I would grab on the way into work. Unfortunately, for reasons unknown to me, consuming soya milk on a near daily basis was giving me the skin of my sixteen year old self again (we’re talking serious

pizza face.)

JACKFRUIT FRIED CHICK’N Definitely a weird recipe. The jackfruit ended up not being very flavorful at all. The batter was wonderful and would taste great for frying anything else, we used almond milk/apple cider vinegar with no

problem.

CHOCOLATE DIPPED MAPLE MERINGUES Ever since I made the meringues with chickpea brine I’ve been wanting to experiment with different sugars. I’m not anti-sugar in the slightest but I felt like the taste of the meringues could be improved by the flavour of the sweetener. VEGAN MINT CHOCOLATE CHIP ICE CREAM (WITHOUT AN ICE CREAM Not owning an ice cream maker is the bane of my existence. There’s about 11 billion vegan ice cream pins and bookmarks I’ve saved. Unfortunately space is a premium in our house and I

SOY DIVISION

A year ago my go-to drink of a morning was a soya flat white from Eat that I would grab on the way into work. Unfortunately, for reasons unknown to me, consuming soya milk on a near daily basis was giving me the skin of my sixteen year old self again (we’re talking serious

pizza face.)

SNACKS – SOY DIVISION Bananas and I have reached a sort of impasse. I’ve talked before about how they are genuinely gross and I hate themhowever I can stomach them baked and QUICK – SOY DIVISION I’m on a personal challenge of sorts to try to eat as many unusual mushrooms as possible. Ever since my husband found us wild morels during our honeymoon earlier this year I’ve tried chanterelles, enoki, shiitake, oyster and chicken of the woods.. I managed to find fresh ceps (or porcini) on sale yesterday! THREE MUSHROOM, SQUASH AND CHESTNUT WELLINGTON This year at home we had a completely vegan Christmas dinner! We made a plethora of delicious dishes – pan roasted brussel sprouts with toasted pinenuts, roasted potatoes and parsnips, mashed carrots and

swede.

VEGAN JACKFRUIT POT PIE Bought a whole tray of canned Jackfruit at local supermarket (unbelievably it was allegedly a mispick by the store and due to be returned). As it’s definitely hard to come by on a regular basis, I bought up the whole 12 cans. HOMEMADE SESAME MILK + SESAME MILK LATTE Sarah Pether-Hamill is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com MY GO-TO MORNING DRINK A year ago my go-to drink of a morning was a soya flat white from Eat that I would grab on the way into work. Unfortunately, for reasons unknown to me, consuming soya milk on a near daily basis was giving me the skin of my sixteen year old self again (we’re talking serious

pizza face.)

JACKFRUIT FRIED CHICK’N Definitely a weird recipe. The jackfruit ended up not being very flavorful at all. The batter was wonderful and would taste great for frying anything else, we used almond milk/apple cider vinegar with no

problem.

CHOCOLATE DIPPED MAPLE MERINGUES Ever since I made the meringues with chickpea brine I’ve been wanting to experiment with different sugars. I’m not anti-sugar in the slightest but I felt like the taste of the meringues could be improved by the flavour of the sweetener. VEGAN MINT CHOCOLATE CHIP ICE CREAM (WITHOUT AN ICE CREAM Not owning an ice cream maker is the bane of my existence. There’s about 11 billion vegan ice cream pins and bookmarks I’ve saved. Unfortunately space is a premium in our house and I QUICK – SOY DIVISION I’m on a personal challenge of sorts to try to eat as many unusual mushrooms as possible. Ever since my husband found us wild morels during our honeymoon earlier this year I’ve tried chanterelles, enoki, shiitake, oyster and chicken of the woods.. I managed to find fresh ceps (or porcini) on sale yesterday! SNACKS – SOY DIVISION Bananas and I have reached a sort of impasse. I’ve talked before about how they are genuinely gross and I hate themhowever I can stomach them baked and LUNCH – SOY DIVISION This year at home we had a completely vegan Christmas dinner! We made a plethora of delicious dishes – pan roasted brussel sprouts with

toasted pinenuts,

BAKING. – SOY DIVISION It’s Thanksgiving on Thursday! So it’s prime pumpkin pie time. Now that I’m pretty much half American it’s time to make my own. I never made one of these pre-vegan so I had to come up with a way to make the same eggy custard that the “normal” pumpkin pie has. VEGAN TIPS AND TRICKS Sarah Pether-Hamill is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com CAKE – SOY DIVISION It also happened to be my mum’s birthday this weekend so I made her Fran Costigan’s Chocolate Pecan Cranberry Coffee Cake!. I used the Kitchenaid to beat the cake batter and baked it in one of the new Le Creuset cake pans (the 9 inch springform) In the recipe Fran tells you to invert the cake after baking and when I did this the cake slid out so smoothly I didn’t even need to release the MY GO-TO MORNING DRINK A year ago my go-to drink of a morning was a soya flat white from Eat that I would grab on the way into work. Unfortunately, for reasons unknown to me, consuming soya milk on a near daily basis was giving me the skin of my sixteen year old self again (we’re talking serious

pizza face.)

UGLY – SOY DIVISION Sarah Pether-Hamill is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com SUPER BLUEBERRY JUICE + HOW TO MAKE JUICE WITHOUT A JUICER Carrying on from my blueberry extravaganza (thanks 3lbs of blueberries) I have a juice for you! Antioxidants abound! I’m also going to show you how to make juice without a juicer. VEGAN MINT CHOCOLATE CHIP ICE CREAM (WITHOUT AN ICE CREAM Not owning an ice cream maker is the bane of my existence. There’s about 11 billion vegan ice cream pins and bookmarks I’ve saved. Unfortunately space is a premium in our house and I

SOY DIVISION

4 cups bottled or filtered water, divided. 2-3 soft pitted dates. 1/4 tsp vanilla powder. First brew the tea, add the tea to a teapot and pour over about 1 cup of boiling bottled water or add the tea to a saucepan with the water and bring to a boil. Once the tea has begun to brew, set aside to cool. VEGAN TIPS AND TRICKS Sarah Pether-Hamill is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com MUSHROOMS – SOY DIVISION 1 tbsp sesame seeds. If cooking the roast on the same day preheat the oven to 180c/350f and prepare a baking tray. In a large saucepan add 1 tbsp of olive oil, heat on a medium heat. Add the diced shallot. Cook for 3 minutes, until the shallots begin to soften. Add the minced garlic, cook for another minute. THREE MUSHROOM, SQUASH AND CHESTNUT WELLINGTON If cooking the roast on the same day preheat the oven to 180c/350f and prepare a baking tray. In a large saucepan add 1 tbsp of olive oil, heat on a medium heat. Add the diced shallot. Cook for 3 minutes, until the shallots begin to soften. Add the minced garlic, cook for another minute. Add the chopped butternut squash. VEGAN JACKFRUIT POT PIE Drain and rinse the jackfruit. Cut inner fibrous core away and discard. Heat the olive oil in a large pan on a medium heat and add the jackfruit and onion. Fry for 3-4 minutes or until the onions take on some colour. Add the garlic, bay leaves, rosemary and JACKFRUIT FRIED CHICK’N Pour the soya milk and vinegar mixture over the jackfruit. Cover the bowl with cling film and leave in the fridge for at least 1 hour or up to 3 hours. Carefully drain the jackfruit, reserving the buttermilk mixture. Prepare two bowls. In one bowl add the reserved buttermilk mixture and whisk in the 1/2 cup of flour. HOMEMADE SESAME MILK + SESAME MILK LATTE Sweetener to taste. Drain and rinse the soaked sesame seeds. Add them to the blender. Add the 3 cups of water. Blend on high until smooth. Strain the milk through a nut milk bag into a large jug. Discard the sesame pulp. Rinse the blender. Pour the sesame milk back into the blender, add the vanilla powder, salt and maple syrup. VEGAN MINT CHOCOLATE CHIP ICE CREAM (WITHOUT AN ICE CREAM 1 cup icing sugar (powdered sugar) 1/2 tsp cream of tartar. To assemble. 200g dark chocolate chips. First make the mint coconut whip. In a stand mixer add the coconut cream and peppermint extract, 1/4 tsp at a time. Add another 1/4 tsp if you feel it’s too minty. Beat on high for about 5 minutes using the balloon whisk attachment. OVERNIGHT PUMPKIN CINNAMON ROLLS WITH VANILLA CASHEW 140-150ml almond milk. The night before you wish to eat the cinnamon rolls begin the dough. In a small pan on a low heat melt the butter. Add the sugar and stir until dissolved. Set aside to cool. Add the flour, salt and yeast to a big bowl and mix well. In a jug add the cooled butter mixture, pumpkin puree, vanilla and almond milk.

REVIEW: UGLY DRINKS

Review: Ugly Drinks. So first things first – it’s been FOREVER. That’s completely my fault. I’ve been completely unmotivated in the recipe department, think more eating to survive rather than thinking of elaborate things to make and photograph. On top of that my husband came to visit for 3 weeks and it was the first time we had

seen

SOY DIVISION

4 cups bottled or filtered water, divided. 2-3 soft pitted dates. 1/4 tsp vanilla powder. First brew the tea, add the tea to a teapot and pour over about 1 cup of boiling bottled water or add the tea to a saucepan with the water and bring to a boil. Once the tea has begun to brew, set aside to cool. VEGAN TIPS AND TRICKS Sarah Pether-Hamill is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com MUSHROOMS – SOY DIVISION 1 tbsp sesame seeds. If cooking the roast on the same day preheat the oven to 180c/350f and prepare a baking tray. In a large saucepan add 1 tbsp of olive oil, heat on a medium heat. Add the diced shallot. Cook for 3 minutes, until the shallots begin to soften. Add the minced garlic, cook for another minute. THREE MUSHROOM, SQUASH AND CHESTNUT WELLINGTON If cooking the roast on the same day preheat the oven to 180c/350f and prepare a baking tray. In a large saucepan add 1 tbsp of olive oil, heat on a medium heat. Add the diced shallot. Cook for 3 minutes, until the shallots begin to soften. Add the minced garlic, cook for another minute. Add the chopped butternut squash. VEGAN JACKFRUIT POT PIE Drain and rinse the jackfruit. Cut inner fibrous core away and discard. Heat the olive oil in a large pan on a medium heat and add the jackfruit and onion. Fry for 3-4 minutes or until the onions take on some colour. Add the garlic, bay leaves, rosemary and JACKFRUIT FRIED CHICK’N Pour the soya milk and vinegar mixture over the jackfruit. Cover the bowl with cling film and leave in the fridge for at least 1 hour or up to 3 hours. Carefully drain the jackfruit, reserving the buttermilk mixture. Prepare two bowls. In one bowl add the reserved buttermilk mixture and whisk in the 1/2 cup of flour. HOMEMADE SESAME MILK + SESAME MILK LATTE Sweetener to taste. Drain and rinse the soaked sesame seeds. Add them to the blender. Add the 3 cups of water. Blend on high until smooth. Strain the milk through a nut milk bag into a large jug. Discard the sesame pulp. Rinse the blender. Pour the sesame milk back into the blender, add the vanilla powder, salt and maple syrup. VEGAN MINT CHOCOLATE CHIP ICE CREAM (WITHOUT AN ICE CREAM 1 cup icing sugar (powdered sugar) 1/2 tsp cream of tartar. To assemble. 200g dark chocolate chips. First make the mint coconut whip. In a stand mixer add the coconut cream and peppermint extract, 1/4 tsp at a time. Add another 1/4 tsp if you feel it’s too minty. Beat on high for about 5 minutes using the balloon whisk attachment. OVERNIGHT PUMPKIN CINNAMON ROLLS WITH VANILLA CASHEW 140-150ml almond milk. The night before you wish to eat the cinnamon rolls begin the dough. In a small pan on a low heat melt the butter. Add the sugar and stir until dissolved. Set aside to cool. Add the flour, salt and yeast to a big bowl and mix well. In a jug add the cooled butter mixture, pumpkin puree, vanilla and almond milk.

REVIEW: UGLY DRINKS

Review: Ugly Drinks. So first things first – it’s been FOREVER. That’s completely my fault. I’ve been completely unmotivated in the recipe department, think more eating to survive rather than thinking of elaborate things to make and photograph. On top of that my husband came to visit for 3 weeks and it was the first time we had

seen

LUNCH – SOY DIVISION Add the millet to a saucepan, cover with 1 cup of water. Bring to the boil, cover and turn off the heat. Leave for 15-20 minutes or until all the water has been absorbed. In a food processor, add the chickpeas, garlic, lemon and salt. Pulse on high until the chickpeas are broken down but not completely smooth. VEGAN TIPS AND TRICKS Sarah Pether-Hamill is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com VEGAN MINT CHOCOLATE CHIP ICE CREAM (WITHOUT AN ICE CREAM 1 cup icing sugar (powdered sugar) 1/2 tsp cream of tartar. To assemble. 200g dark chocolate chips. First make the mint coconut whip. In a stand mixer add the coconut cream and peppermint extract, 1/4 tsp at a time. Add another 1/4 tsp if you feel it’s too minty. Beat on high for about 5 minutes using the balloon whisk attachment. MY GO-TO MORNING DRINK 1 tsp maple syrup or to taste. 1/8 tsp cinnamon. 1 cup hot filtered water. Splash of cashew milk or non-dairy beverage of your choice. Either add all the ingredients to a blender and blend until smooth OR add to a mug and then froth together using a mini whisk like the

aerolatte.

SUPER BLUEBERRY JUICE + HOW TO MAKE JUICE WITHOUT A JUICER Squeeze of lemon juice. Nut milk bag. Rinse your blueberries and apple and peel the clementine. Core and chop the apple. Add all the fruit to the blender and squeeze in the lemon. Run the blender on high until all the fruit is combined. It will probably look like a thin speckley smoothie. Get a fairly big bowl, and line it with your nut milk bag. CAKE – SOY DIVISION It also happened to be my mum’s birthday this weekend so I made her Fran Costigan’s Chocolate Pecan Cranberry Coffee Cake!. I used the Kitchenaid to beat the cake batter and baked it in one of the new Le Creuset cake pans (the 9 inch springform) In the recipe Fran tells you to invert the cake after baking and when I did this the cake slid out so smoothly I didn’t even need to release the MANGO, COCONUT AND SULTANA NAANS 1. Put the flour into a large bowl and add the salt to one side. Add the yeast to the other side so they do not touch. 2. In a jug, mix the water and coconut milk together. Pour about 140ml of the mixture into the flour bowl and combine with hands. Add the remaining 20ml if you feel the mixture is too dry! 3. CHOCOLATE DIPPED MAPLE MERINGUES Ever since I made the meringues with chickpea brine I’ve been wanting to experiment with different sugars. I’m not anti-sugar in the slightest but I felt like the taste of the meringues could be improved by the flavour of the sweetener. DARK CHOCOLATE & SALTED DATE CARAMEL BARS Sarah Pether-Hamill is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com CAULIFLOWER PIZZA BASE WITH FIGS, ONION CHUTNEY AND CHEEZE Sarah Pether-Hamill is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com

SOY DIVISION

A year ago my go-to drink of a morning was a soya flat white from Eat that I would grab on the way into work. Unfortunately, for reasons unknown to me, consuming soya milk on a near daily basis was giving me the skin of my sixteen year old self again (we’re talking serious

pizza face.)

VEGAN TIPS AND TRICKS Sarah Pether-Hamill is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com MUSHROOMS – SOY DIVISION I’m on a personal challenge of sorts to try to eat as many unusual mushrooms as possible. Ever since my husband found us wild morels during our honeymoon earlier this year I’ve tried chanterelles, enoki, shiitake, oyster and chicken of the woods.. I managed to find fresh ceps (or porcini) on sale yesterday! THREE MUSHROOM, SQUASH AND CHESTNUT WELLINGTON This year at home we had a completely vegan Christmas dinner! We made a plethora of delicious dishes – pan roasted brussel sprouts with toasted pinenuts, roasted potatoes and parsnips, mashed carrots and

swede.

VEGAN JACKFRUIT POT PIE Bought a whole tray of canned Jackfruit at local supermarket (unbelievably it was allegedly a mispick by the store and due to be returned). As it’s definitely hard to come by on a regular basis, I bought up the whole 12 cans. HOMEMADE SESAME MILK + SESAME MILK LATTE Sarah Pether-Hamill is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com JACKFRUIT FRIED CHICK’N Definitely a weird recipe. The jackfruit ended up not being very flavorful at all. The batter was wonderful and would taste great for frying anything else, we used almond milk/apple cider vinegar with no

problem.

OVERNIGHT PUMPKIN CINNAMON ROLLS WITH VANILLA CASHEW I’: thinking of making this recipe for. An assignment I only have 1 hour, is there any way to get around that any tips would be nice thank

you.

REVIEW: UGLY DRINKS

Sarah Pether-Hamill is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com VEGAN MINT CHOCOLATE CHIP ICE CREAM (WITHOUT AN ICE CREAM Not owning an ice cream maker is the bane of my existence. There’s about 11 billion vegan ice cream pins and bookmarks I’ve saved. Unfortunately space is a premium in our house and I

SOY DIVISION

A year ago my go-to drink of a morning was a soya flat white from Eat that I would grab on the way into work. Unfortunately, for reasons unknown to me, consuming soya milk on a near daily basis was giving me the skin of my sixteen year old self again (we’re talking serious

pizza face.)

VEGAN TIPS AND TRICKS Sarah Pether-Hamill is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com MUSHROOMS – SOY DIVISION I’m on a personal challenge of sorts to try to eat as many unusual mushrooms as possible. Ever since my husband found us wild morels during our honeymoon earlier this year I’ve tried chanterelles, enoki, shiitake, oyster and chicken of the woods.. I managed to find fresh ceps (or porcini) on sale yesterday! THREE MUSHROOM, SQUASH AND CHESTNUT WELLINGTON This year at home we had a completely vegan Christmas dinner! We made a plethora of delicious dishes – pan roasted brussel sprouts with toasted pinenuts, roasted potatoes and parsnips, mashed carrots and

swede.

VEGAN JACKFRUIT POT PIE Bought a whole tray of canned Jackfruit at local supermarket (unbelievably it was allegedly a mispick by the store and due to be returned). As it’s definitely hard to come by on a regular basis, I bought up the whole 12 cans. HOMEMADE SESAME MILK + SESAME MILK LATTE Sarah Pether-Hamill is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com JACKFRUIT FRIED CHICK’N Definitely a weird recipe. The jackfruit ended up not being very flavorful at all. The batter was wonderful and would taste great for frying anything else, we used almond milk/apple cider vinegar with no

problem.

OVERNIGHT PUMPKIN CINNAMON ROLLS WITH VANILLA CASHEW I’: thinking of making this recipe for. An assignment I only have 1 hour, is there any way to get around that any tips would be nice thank

you.

REVIEW: UGLY DRINKS

Sarah Pether-Hamill is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com VEGAN MINT CHOCOLATE CHIP ICE CREAM (WITHOUT AN ICE CREAM Not owning an ice cream maker is the bane of my existence. There’s about 11 billion vegan ice cream pins and bookmarks I’ve saved. Unfortunately space is a premium in our house and I LUNCH – SOY DIVISION This year at home we had a completely vegan Christmas dinner! We made a plethora of delicious dishes – pan roasted brussel sprouts with

toasted pinenuts,

VEGAN TIPS AND TRICKS Sarah Pether-Hamill is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com VEGAN MINT CHOCOLATE CHIP ICE CREAM (WITHOUT AN ICE CREAM Not owning an ice cream maker is the bane of my existence. There’s about 11 billion vegan ice cream pins and bookmarks I’ve saved. Unfortunately space is a premium in our house and I CAKE – SOY DIVISION It also happened to be my mum’s birthday this weekend so I made her Fran Costigan’s Chocolate Pecan Cranberry Coffee Cake!. I used the Kitchenaid to beat the cake batter and baked it in one of the new Le Creuset cake pans (the 9 inch springform) In the recipe Fran tells you to invert the cake after baking and when I did this the cake slid out so smoothly I didn’t even need to release the CHOCOLATE DIPPED MAPLE MERINGUES Ever since I made the meringues with chickpea brine I’ve been wanting to experiment with different sugars. I’m not anti-sugar in the slightest but I felt like the taste of the meringues could be improved by the flavour of the sweetener. MY GO-TO MORNING DRINK A year ago my go-to drink of a morning was a soya flat white from Eat that I would grab on the way into work. Unfortunately, for reasons unknown to me, consuming soya milk on a near daily basis was giving me the skin of my sixteen year old self again (we’re talking serious

pizza face.)

SUPER BLUEBERRY JUICE + HOW TO MAKE JUICE WITHOUT A JUICER Carrying on from my blueberry extravaganza (thanks 3lbs of blueberries) I have a juice for you! Antioxidants abound! I’m also going to show you how to make juice without a juicer. MANGO, COCONUT AND SULTANA NAANS Sarah Pether-Hamill is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com DARK CHOCOLATE & SALTED DATE CARAMEL BARS Sarah Pether-Hamill is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com CAULIFLOWER PIZZA BASE WITH FIGS, ONION CHUTNEY AND CHEEZE Sarah Pether-Hamill is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com

SOY DIVISION

Living the vegan life

__

* About

* Equipment.

WHAT I’M LOVING LATELY (APRIL EDITION) So this post is a little late – sorry especially to Kim who has been

asking for it!

Anyway, onto the juicy stuff. These are some things that I enjoyed in

April.

PRODUCTS.

This peanut butter fudge sorbetto from Talenti. This ice cream blew up all over social media this month and I was dying to try it. I found it on sale at one of our local stores so I grabbed two pints. This stuff is CRAZY. It’s basically just frozen peanut butter – so good. It’s really rich so the 2 pints have lasted me the entire month. Another ice cream I’ve been enjoying is the Ben & Jerry’s non-dairy varieties . So far I’ve tried the Chocolate Fudge Brownie and the PB Cookies n’ Cream. I normally don’t like almond milk based ice creams very much (my favourite is cashew) but these taste super good. I can remember eating the original dairy Phish food flavour so I’m hoping we get something like that one day! The sweet creme coconut milk plant-based creamer from Coffee Mate. I’ve been adding this to my morning drink on the daily and haven’t needed any sweetener. It’s super smooth and delicious and you can’t taste the coconut. Unfortunately it splits in my coffee – which I don’t mind but it doesn’t look very nice at all. I found this Just Cookie dough

at Target and

grabbed the last jar. We ended up eating it raw as dessert every night but I think it would make a really great bunch of cookies. Unfortunately Hampton Creek has come under some fire recently for their decision to include dairy in one of their new Just Cookie flavours – a white chocolate macadamia. The Dark Chocolate Coconut Almond milk yogurt from Silk. I’m a huge fan of Silk’s soy yogurts – especially the vanilla but this new flavour in their almond milk yogurt is SO DAMN GOOD. It legit tastes like a pudding. Happily all Silk yogurts are now

certified vegan.

I’ve been using these Pacifica Purify Coconut Water Cleansing

Wipes

for

the last month or so on my face every night. They smell really good and my skin has been looking fresh and bright! These wipes are vegan

and cruelty-free.

I recently ran out of the giant coconut shampoo I bought with me from the UK so I decided to try Maui Moisture Smooth & Repair + Vanilla

Bean Shampoo

as

I’ve been having some issues with my hair being frizzy. This smells incredible and there’s no sulfates, parabens etc. It’s vegan and

cruelty-free!

BLOG POSTS & RECIPES. Brian owns an Anova sous vide so we’ve been using it a lot to make these Sous Vide Glazed Carrots from Serious Eats. We’ve also been making packs of potatoes with vegan butter, dill and some seasoning as well as packs of parsnips. They come out perfectly cooked with a little bite and they keep for a week in the fridge. We’ve been making four or five packs at once and keeping them on hand for quick dinners. This Strawberry coconut cream

pie from

Golubka Kitchen looks dreamy!! 5 Ingredient Creamy Kale Pasta Bowls from Pinch of Yum. This looks like a delicious, quick week night dinner. The Nut Pulp Granola from ‘The Greenhouse Cookbook’. I’m always disappointed when I make my own nut milk and end up having to throw away the pulp because I can’t think of anything to do with it. This granola looks like a really great way to use it up! VIDEOS, BOOKS, MUSIC & TV SHOWS. We recently got back into watching The 100 after a big break but are now completely caught up and now we’ve started on Star Trek Voyager. I’ve been reading  Adaptogens: Herbs for Strength, Stamina, and

Stress Relief

by

David Winston this month. The book goes over all the known adaptogens and their uses as well as other medicinal herbs. It’s an interesting read for someone curious about the use of plants as medicine. We’ve also been cooking from The Superfun Times Vegan Holiday Cookbook: Entertaining for Absolutely Every Occasion

by

Isa Chandra Moskowitz this month! Vegan recipes for every holiday you can think of. No excuses! One of my all time favourite Youtube channels is Mosogourmet

– a Japanese

cooking show. They make all kinds of crazy desserts! That’s all I have for this month. Watch this space later for my May

favourites!

25Mar

VEGAN TRAVEL: TALLINN – VEGAN V RESTORAN A vegan travel post coming at you with a twist today – I’m not the one travelling! My mum and Kim have been in Tallinn, Estonia for the past few days and they have given me some insight into some vegan food they ate in the city. They were lucky enough to meet someone at the airport who told them about V Vegan! They also saw vegan options in the windows of cafes and in supermarkets as well as whole foods shops. Myself, I was pleasantly surprised to see lots of listings for Tallinn on HappyCow – I feel that you could eat really well there as a

vegan!

Vegan V Restoran

Rataskaevu 12, 10130 Tallinn, Estonia They had dinner at V Vegan which is a small rusticly decorated vegan restaurant with a cosy and warm vibe. The restaurant is situated on a cobbled street in Tallinn’s medieval old town. They both remarked on how attentive and polite the service was. _The menu at Vegan V._ _(Many options are also gluten or wheat free)_ If I had been there I totally would have picked the Beetroot Seitan with potato mash and wild mushroom sauce – how rich and decadent

does that sound!

_The Beetroot ravioli with cashew cheese and a pesto sauce and garnish

of crunchy nuts._

For mains they had Spicy Tofu on quinoa and sweet potato pile with tomato and coconut sauce. Unfortunately they were so hungry they ate it before they could take photos – but I’ll let that speak for the deliciousness! They said it was a perfect combination of textures and flavours – especially

the sauces.

_Baked Apple with Carrot and Ginger Ice cream_ _Chocolate cake with berries_ How good does that cake look! My mum said it was a very chocolatey cake which was not too sweet with berries in the filling. Yum! They have a good selection of vegan cakes – something that always

gets my vote!

They both agreed that the food was delicious and they had a great dining experience at Vegan V. You can find Vegan V online on their website here and on Facebook here

17Mar

THINGS I’M LOVING LATELY (MARCH EDITION) I’m starting a new series of posts here on the blog to share some things I’ve been enjoying recently. I’m hoping to do these once a month. Some of it will be food related but I’m hoping to share something other things I enjoy like music, articles etc. I hope

you’ll enjoy!

PRODUCTS

Sabatino Tartufi Truffle & Salt We ordered this truffle salt off Amazon recently and whooo, this stuff is GOOD. You only need the tiniest pinch on top of your food to get the full truffle flavour. We keep it double bagged in the freezer – which helps it keep fresher longer and stops everything else in the house smelling like truffles. Through our research on truffle related products we found out truffle oil isn’t always what it says it is – a lot of the time they add an “aroma” to oil rather than actual truffle. What a con! Dried Black Trumpets Mushroom We got these black trumpet mushrooms at the same time as the truffle salt – it was a seriously gourmet shopping cart. As mushroom fans we’re always looking to try new ones. Brian had previously ordered from this company (my candy caps!) and the quality was amazing so we decided to try some of their others. Black trumpets have an almost floral aroma and they taste incredible – we have been eating ours with asparagus and pasta a lot. We also use the flavourful broth from soaking them to make sauces, ramen and stews. Artisana Organics sent me over some of their nut butters for winning a mini competition they had over on their Instagram last week. The Artisana Organic Raw Cashew Butter and the Artisana Organic Raw Cacao Bliss

which

is raw cacao and cacao nibs blended with coconut butter for a sort of high vibe and good for you nutella. I’m enjoying both of these smeared on toast in the morning as well as dipping fuji apple slices in the cashew. I like that they’re just made of nuts without any sugar or weird nastiness thrown in. Nongshim Soon Noodle Soup

!

I picked up a pack of these vegan friendly instant noodles from our local H-Mart supermarket (which is totally amazing). It’s a very flavourful soup with no MSG and it’s easily turned into a full meal by adding in a few extras. I like adding frozen edamame, tofu and extra greens. I feel like this would make a great meal for camping. This past weekend was Expo West! I’ve always looked forward to this expo as it’s usually the time that a lot of vegan or vegan friendly companies will debut new products. It’s pretty much guaranteed that I’m going to be waving my phone in front of my husband’s face saying “OMG LOOK”. New vegan products are as exciting to me now as a nearly 5 year vegan as they were when I was a baby vegan! You can see some of the new products posted on Twitter here

, here

and

here . My

excitement for the Field Roast Mac’N’Chao

knows no bounds!

BLOG POSTS & RECIPES

This blog post

by Hannah of All Good, All Vegan where she talks about that age old question that vegans get asked all the time (besides the whole stupid desert island situation) – “oh you’re vegan? what do you

miss?”

This Raw Adaptogen Fudge with Ashwagandha from Wholeheartedeats caught my eye this week. It sounds like a totally decadent treat with the added bonus of the stress relieving power of ashwagandha! It’s totally not soup weather here in Los Angeles at the moment but I did have serious heart eyes for this lentil and greens soup

by The First Mess.

This amazing looking Mushroom Broth

from Cook Republic.

VIDEOS, MUSIC, BOOKS & TV SHOWS This Youtube video by Peaceful Cuisine where he makes amazing vegan basil walnut ravioli in the calmest and most ascestically pleasing way possible. Just look at his channel, it’s totally relaxing. Fleet Foxes are BACK! One of my favourite bands ever and they are finally releasing a new

album this year.

This Youtube Channel

– Jas. Townsend &

Son, Inc. where they cook a variety of recipes from the 18th century. Whilst most of them are not even remotely vegan – there seems to be an awful lot of suet involved – the host is very enthusiastic and engaging. We’ve been enjoying watching the videos on an almost daily basis and learning lots about how people used to preserve food, bake bread and make alcohol. The Expanse . This is one of our favourite tv shows at the moment and season 2 is under way over on the SyFy channel. We call Thursday “good TV day” because we know we can watch the new episode. The series is based on a series of novels

by

James S.A Corey. I’m not going to say anything else about the series because I don’t want to spoil anything! I’ve been reading Michael Greger MD (of the site Nutritionfacts.org) book – How Not to Die: Discover the Foods Scientifically Proven to Prevent and Reverse Disease

recently.

It’s all about the plants and foods that are proven to help prevent and even reverse disease. As a vegan I’m already on board with a lot of what Greger is saying but I am finding that I should be adding even more fruits and vegetables to my diet – and that turmeric is a bit

of a wonder spice!

Four Sigmatic’s Mushroom Academy

and their Facebook

group – Four Sigmatic ‘Shroom Club

. The mushroom

academy is a video based online learning course where you can learn for FREE all about mushrooms and their medicinal properties. As someone who is starting to see the real benefits of adaptogens and mushrooms as medicine this course has been so great. The videos aren’t too long and everything is explained in a way that is very friendly to beginners. They also have a Facebook group where you can talk to other mushroom ethusiasts about medicinal mushrooms, foraging and other mushroom related things! That’s all for this month, I hope you enjoyed!

11Mar

MY GO-TO MORNING DRINK A year ago my go-to drink of a morning was a soya flat white from Eat that I would grab on the way into work. Unfortunately, for reasons unknown to me, consuming soya milk on a near daily basis was giving me the skin of my sixteen year old self again (we’re talking serious pizza face.) So I ended up jacking it all in. I wanted to make a little post about what I love to drink now – there’s no caffeine involved unless you want there to be. The base is simple and can be adapted to your own preferences. If you’ve read any of my posts rambling on about mushrooms before you’ll know that I am a huge fan of them in a culinary sense. It’s only recently that I have become interested in mushrooms for their medicinal purposes. If you’ve read anything on the internet lately about stress or health you’ve probably heard of “adaptogens” – in herbal medicine this applies to a natural substance that helps the body adapt to stress and normalise body functions (hence the “adaptogen” term.) There are many different adaptogens but the most well known is probably ginseng. Medicinal mushrooms are considered to be adaptogens and each mushroom has a different function within the body. Brian and I both take a powdered fruiting body (made from the mushroom itself) mixture called Sacred 7 Organic Mushroom Extract Powder

.

UPDATE: WE NOW TAKE A DIFFERENT POWDERED MUSHROOM EXTRACT FROM FOUR

SIGMATIC:

x

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This powder contains 10 medicinal mushrooms. This powder is dual extracted and more potent. * REISHI – Boosts the immune system * TURKEY TAIL – Boosts the immune system – thought to help

combat cancers.

* CORDYCEPS – Boosts the immune system. Increases energy. * CHAGA – known as the “king” of medicinal mushrooms. Helps to stimulate and regulate the immune system. Reduces inflammation. * LION’S MANE – Boosts memory and brain function. Supports the

nervous system.

* MAITAKE – Boosts immune system. Helps to manage chlosterol and

blood sugar.

* SHIITAKE – B-complex vitamins, magnesium, potassium and

phosphorus.

We also add Raw Organic Cacao Powder which has a very high level of antioxidants as well as being a good source of magnesium and iron. Cacao also contains a compound called phenylethylamine which is thought to boost mood and support energy – which is why eating chocolate can make you feel happy! If you want to learn more about mushrooms in general I recommend checking out Four Sigmatic’s Mushroom Academy which is a free video based course on all things mushroom! _(For the base liquid of this drink I use hot filtered water but have also used black tea and cold brew coffee. If you want a creamier version, replace the hot water with your favourite hot non-dairy

beverage.)_

INGREDIENTS

* 1 tsp Mushroom Extract Powder or medicinal mushroom of your choice * 2 tsp Raw Organic Cacao Powder * 1 tsp maple syrup or to taste

* 1/8 tsp cinnamon

* 1 cup hot filtered water * Splash of cashew milk or non-dairy beverage of your choice * Either add all the ingredients to a blender and blend until smooth OR add to a mug and then froth together using a mini whisk like the

aerolatte

.

03Nov

REVIEW: AFTERNOON TEA AT CLARIDGES. This was my last blog post coming to you from London! This past Sunday I flew to Los Angeles to join my husband and start my new life. The blog will remain the same and I’m hoping to have more time to post – these past few weeks have been a whirlwind of packing and goodbyes with very little time for blogging! Expect more Los Angeles/USA related vegan stuff in the future! One of the special things I’ve done during my final week was to visit Claridges for afternoon tea with my mum. We’ve also been to Fortnum and Masons for my mum’s birthday last year but we both agreed this experience was vastly superior! There are 22 teas to choose from. I chose the Himayalan First Flush and mum had the Single Estate Afternoon Tea. You’re also able to have a glass of champagne or wine but because I don’t drink we declined to have one. The Himayalan First Flush was delicious – a very bright and clean tasting tea which needed no sugar or milk! I definitely tasted the

apricot.

One thing I really liked about how Claridges serves their tea – their teapots only hold enough water for one cup at a time. This means the tea isn’t overbrewed. The wait staff are very attentive and notice very quickly when your cup is empty – we both ended up drinking five (!!) cups of tea during our tea. The first course was the sandwiches. For the vegan option the

sandwiches are:

Mushroom with pinenuts, tomato and olive spread, cucumber and olive spread, hummus and peppers and roasted butternut squash with caramelised onions. The little one on the side was an avocado mousse on a savoury scone with crispy onions on top. My favourite sandwiches were the mushroom and the butternut squash. I was pleasantly surprised by the tomato one – I normally hate raw tomato but this was delicious! The avocado mousse had a pretty strong lemon taste so I was glad I chose to eat it last. Of course if you wanted you could ask for as many sandwiches as you wanted! The next two courses were served together. You can see my mum’s vegetarian option on the top in the first photo and my vegan option on the bottom of the photo. Two vegan scones, one with fruit and one plain. The jam – called Marco Polo was incredible – spiced with tea and spices. One of the wait staff said it was made in France and they had been using it for their afternoon tea for the last eight years! It was available for sale at the end of the meal for the not-so-cheap price of sixteen

pounds!

There was no cream alternative for vegans so soya spread was served alongside the jam. I wasn’t too bothered about this but I know it might be an issue for vegans looking for the authentic “clotted cream” experience. The scones were very well baked – nice and crunchy on the outside but soft and pillowy on the inside. They are quite small but we liked that! When I asked for another scone I was brought one that had clearly just been freshly baked – it was still hot from the oven! The dessert portion of the tea consisted of a coconut tapioca pudding with mango and kiwi, a tofu chocolate mousse, a ginger spiced brownie with fresh fruit and a chocolate. I started with the tapioca as I wanted something lighter after the scones. It was a nice pudding but nothing crazy. After I decided to have the tofu mousse, I figured it would have some kind of fruit inside to contrast a bit with the richness of the chocolate but it was actually just solid mousse. It was very rich tasting – a great dessert for all those tofu haters out there. After working my way through the mousse I definitely couldn’t fit in the brownie and the chocolate so I ended up asking to take them home with me. Claridges boxed up my vegan things seperate from my mum’s vegetarian desserts and I’m sure many vegans would appreciate the gesture. When paying the bill we were both given a boxed piece of fudge – which unfortunately isn’t remotely close to being vegan. It would be great if they offered a piece of decent quality dark chocolate to their vegan diners at the end of the afternoon tea. That however, was my only criticism! Since this was a gift I wasn’t allowed to know the price but I think we can assume it was quite a

lot!

You can find Claridges at Brook St, London, W1K 4HR, online

, on Twitter

, Instagram

and on Facebook

.

10Sep

OUR HONEYMOON.

I’ve mentioned our honeymoon in passing on here a couple of times but I’ve never actually written a post on it. The other day I was looking through the photos I took on our trip and realised I wanted to share a lot of them. For the first part of our trip we drove up to Yosemite National Park and camped in the Hogdon Meadow

campground.

The campground has flushing toilets but no showers. The main campsites are right among the trees but there is a trail that leads to the meadow. We walked this trail a few times and saw a wild deer family

and a wood pecker!

One of the days we were there we took a drive up to a fire look-out point with amazing views out across the park. Whilst we were walking around a ranger from the look-out approached us for a chat, he noticed Brian was carrying bear spray and told us he had worked for the park for twenty years and only seen bears once or twice! He told us often the sound of the spray from the nozzle was enough to scare the bear away. We didn’t see a single sign of a bear whilst we were in the

park.

The famous view out across Yosemite Valley. This bit was crawling with people so we just snapped a few photos and left. Down in the Yosemite Valley there is an extremely well stocked grocery store (especially for vegan products) – think frozen Gardein products, fresh veggies

etc.

After our camping in Yosemite we drove down through the park to the town of Oakhurst and our cabin. The cabin is delightfully named

Nature’s Nook

.

We were so happy to arrive here, a shower and a clean bed were exactly what we needed after camping. The bed was ridiculously comfortable, I remember the first night being the best nights sleep I had had in ages. The cabin has a tiny kitchen so we happily cooked up our meals whilst we were there. In the cabin’s plethora of information we found information on the

Nelder Grove

,

also known as Shadow of the Giants, a grove of giant sequoia trees. We took a drive up there and had a great time walking the trails, enjoying the trees and looking for mushrooms. After our stay at the cabin we started the long drive to Bridgeport and the Paradise Shores RV park. We drove up to Jackson and then across the top of Yosemite. Some of the roads had been closed due to snow so our route was slightly altered but never the less we made it! At one point we accidentally drove into Nevada – much to my joy. We arrived at the RV park and were greeted and shown to our rental RV by the very pregnant and lovely host. The RV was fully stocked with fridge, the tiniest oven, toilet, shower and double bed. There was a TV which we couldn’t really get to work and wifi which we also couldn’t get to work much at all. The park is basically in the middle of nowhere so that wasn’t much surprise to either of us. However, the view outside the RV was breathtaking. It’s set right next to a big resevoir and ringed with mountains. We went to sleep that night and woke the next day to find the whole area covered in snow! I’ve never seen snow falling in California before so it was a very magical moment! One of the main reasons we decided to stay in Bridgeport was the fact that it is very near to Bodie. Bodie is an almost fully preserved ghost town! I am absolutely fascinated by ghost towns and have always wanted to visit Bodie. We decided to visit on the day when it had snowed and it was magical! Bodie is so well preserved it’s like the people there just up and left one day. The history of the town is absolutely fascinating – if you ever get a chance to visit you must! The final stop we made was to Mono Lake. We had a quick look around the visitor centre and then drove down to the lake shore. I decided to have a taste of the lake water and it was DISGUSTING. Brian thought my scrunched up face was hilarious! The lake itself is really beautiful though, ringed with snowcapped mountains. We spent one more night in the RV and the next day started our long drive back to L.A. We both loved our trip so much and still talk about how comfy the bed at Nature’s Nook was!

13Aug

STRAWBERRY, WATERMELON & MAPLE WATER POPSICLES It’s a celebration month! After nearly a year (and nearly seven years together) I finally had my interview at the US embassy for my spouse visa. I’m happy to say it was approved! So I’ll be making the move across the pond in the next few months. I’m excited to see what blogging stateside will be like – especially since there are SO many delicious vegan products available. In other news, I got a new popsicle mold! It’s a Norpro Frozen Ice

Pop Maker

and it’s amazing.

To make mine I’m using maple water as the liquid but you can use coconut, birch or bamboo if you wish. Maple water is ever so slightly sweet – so these popsicles aren’t very sweet themselves. If you’re looking to make it sweet you can add some maple syrup or agave nectar to taste.

INGREDIENTS

* 250g watermelon, roughly chopped into chunks * 150g strawberries, hulled * 16 fl oz/470ml maple water

* Zest of one lime

* Juice of half a lime * Add everything to a blender and blend on high until very smooth. * Pour carefully into a popsicle mold. If using the Norpro model, insert the wooden popsicle stick into the openings on the lid – otherwise proceed as you would with your mold. * Freeze the popsicles for 6-8 hours or until completely solid. * To release them from the mold, remove from the freezer and gently submerge the bottom of the mold in warm water. They should pull out

smoothly.

31Jul

WATERMELON, MANGO & COCONUT SALAD + APE COCONUT CURLS REVIEW Watermelon and I have never gotten on well but now I’d like to take the time to apologise to watermelon. I’m sorry that I lumped you in with all the other melons (I’m looking at you, disgusting honeydew) when you are infact delicious. Also apologies to my husband Brian who has been telling me that watermelon is the greatest ever for like the last six years and I refused to believe him. He is right about food almost all the time and I really should just listen to him! Now that’s out of the way – I have another snack food to review. The kind folks over at Ape sent me some of their coconut curls to try. They come in two flavours, lightly salted and lightly peppered. They have no added sugar, are gluten-free, high in fibre and they’re dried into the curls instead of being fried! They are also under 110 calories if you’re into that sort of thing. I really enjoyed the coconut curls – especially the lightly salted ones. They’re crunchy but not too chewy and not overly salty. After I shot the photos for this post I stuffed the rest of them into my mouth. I think they would make a really great crouton on top of a savoury salad – especially the lightly peppered ones! I decided to make a fruit salad with the coconut curls – a nice texture change between soft mango and the icy crunch of watermelon. Watermelon, salt and lime go very well together so the lightly salted coconut curls work really well here. A refreshing summer breakfast or

dessert.

You can find Ape on their website

, Twitter,

Instagram

and Facebook

.

INGREDIENTS

* 200g watermelon, cut into small chunks * 1 ripe mango, peeled and cut into small chunks * 1 packet of Ape lightly salted coconut curls OR 20g coconut chips

+ 1/8 tsp sea salt

* Juice of half a lime * In a bowl combine the watermelon, mango and lime juice. Toss together until coated. Sprinkle over the coconut curls and dig in!

18Jul

CHAI ALMOND MILK + ICHAI TEA REVIEW My honey boo camera is back from repairs! I’m so glad to have it back! Now we can resume a hopefully more normal posting schedule. If you need your Canon fixed and you live in the UK – check out Fixation – they are great! A couple of weeks ago I was sent some Ichai Tea to try and review. Before I got into coffee chai was my number one thing – but I only ever really drank the Twinings teabags and overly sweet soya ones from Starbucks. So when Gaia (who also sent me the Ugly drinks to try, thanks Gaia!) asked me if I wanted to try the Ichai I said FOR SURE! The Ichai came in a big box with a handwritten note, a normal sized metal tea caddy of Spicy Chai and some smaller sample bags of blend 8, 3 and 7. Number 8 being the Classic Chai, number 7 the Vanilla Chai and number 3 the Ginger Chai. There are 8 blends of Ichai in total and you can check them out here . There was also a loose leaf tea infuser that goes into your cup – this was such a godsend because I had nothing to brew with. I’m happy to say this thing

works like a charm.

The first thing I noticed when I opened up the tea was the smell! So fragrant and rich. Ichai is a loose leaf tea blend with real spices – so there are whole cardamom pods and pieces of cinnamon. It’s

magic really.

I absolutely loved the Spicy Chai and my second favourite was the vanilla #7. I’ve found before that vanilla flavoured teas can be a bit fake tasting but this was amazing! A total comfort tea. I have no qualms in saying I would happily buy more Ichai – I’m definitely getting a bigger size of the vanilla! Goodbye old dusty Twinings bags, hello legitimate luxury Ichai! I wanted to use the Ichai in a recipe so I’ve come up with a chai almond milk recipe below. If you can’t find Ichai where you live make sure you get your hands on a high quality, highly spiced loose leaf chai – it honestly makes all the different. You can find Ichai online on here

Website

Twitter

Facebook

Instagram

INGREDIENTS

* 1 cup raw almonds, soaked in water for approximately 8 hours or

overnight

* 4 tsp of Ichai spicy chai loose leaf tea * 4 cups bottled or filtered water, divided * 2-3 soft pitted dates * 1/4 tsp vanilla powder * First brew the tea, add the tea to a teapot and pour over about 1 cup of boiling bottled water or add the tea to a saucepan with the water and bring to a boil. * Once the tea has begun to brew, set aside to cool. After 10 minutes, discard the tea. * Drain and rinse the almonds then add them to the blender. * Add 3 cups of bottled water and blend on high until the almond milk is smooth. Strain the mixture through a nut milk bag unless you like your milk very thick. * Pour the strained milk back into the blender and add the pitted dates. Blend on high until smooth. (_If your dates are very hard, soak them in boiling water for 5 minutes to soften.)_ * Pour the cooled tea into the almond milk, add the vanilla powder. Blend on low until well incorporated. Taste for sweetness – if not sweet enough you can add another date. * Pour the milk over ice in your favourite glass and enjoy! This also makes a rich and beautifully spiced porridge.

04Jul

REVIEW: BRUNCH AT OZONE COFFEE ROASTERS This Sunday my mum and I took a trip down to Ozone Coffee in Old Street to grab some brunch. Being the organised vegan that I am I did some research beforehand on their website and was happy to find that they currently have three vegan friendly dishes on their brunch menu

(and

three on the week day menu including 2 main dishes!) Obviously Ozone serve impeccable tasting coffee – my previous trip here was to grab a take-away soya latte and it’s definitely one of the best coffees I’ve ever had. They use Bon Soy milk which in my opinion is THE best soy milk for coffee. However, at the moment I’m avoiding drinking soy milk on a daily basis since it seems to have the effect of turning my skin into that of my sixteen year old self. Happily though, Ozone serve The Pressery ‘s almond milk (for an extra 50p). My mum and I both had a latte (mine with the almond milk), the coffee blend at the moment being the Empire Blend with notes of dark chocolate, sweet and orange rind. We both definitely detected the dark

chocolate!

To eat I chose the Turkish style scrambled tofu menemen with smokey tomato & chilli on seeded sourdough bread and a side of herbed avocado. The other vegan options included Banana & almond milk chia pudding with nectarine & popped wild rice and Bruschetta with smoked romesco, burnt cucumber, heirloom tomatoes & seeds. Obviously there is the vegan staple of chips as well! The scrambled tofu was very delicious – not too spicy and went very well with the herbed avocado. A successful brunch. After eating we had a look in their cake case and I was so pleased to see a vegan friendly cake! A chocolate and avocado – which we obviously had to take home

with us.

I’m looking forward to seeing what vegan friendly options Ozone have planned for their autumn menu but I would come back here for the

coffee alone.

You can find Ozone Coffee Roasters online

, on Twitter

and on Instagram

.

1 Leonard Street

London EC2A 4AQ

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