It is all happening this week at A Vegan Obsession’s HQ! We are celebrating UK National Vegetarian Week everyday with great vegetarian/vegan goodies to GIVEAWAY!
You can win with Rebel Kitchen Ovivo Antioxidant Drink Tibits Love Raw (click on the links to enter). ALL competitions are ending last thing on 26th May 2014. We still have many more prizes coming up in the next few days. So sign up for the newsletter to make sure you don’t miss a trick!
I am super excited and a wee bit nostalgic about today’s giveaway. I have always been partial to a crisp. Especially cheese and onion, which I would layer between slices of thickly buttered white bread or a crusty roll and then use both hands to press the crisps down to create a layer of cheesy, salty and very onion-y shards. It was my sandwich of choice. I’d add slabs of cheese too at times, or some chunky pickle. But when I became vegan, all those moons ago I gave up this delicacy and got used to the idea that my days with cheese and onion crisps where to be placed in the vaults of time. Can you imagine how I felt when I opened a bag of Ten Acre Crisps (crisps where no dairy lurks) and crunched down? It was like welcoming an old friend back into my arms! Yes, a tear was shed. And, then I scoffed the whole bag and took all the flavours around to my friends to share and test the others. This task was indeed happy making. As I am sure this competition will be to one VERY LUCKY winner of a WHOLE box featuring bags of 8 flavours (there is even a How Chicken Soup Saved The Day flavour!). Indulgence never tasted so good!
When Bombay Got Spicy
The Story Of When The Cheese Met The Onion
How Chicken Soup Saved The Day
The Amazing Adventures Of Salt & Vinegar
When Hickory Got BBQ’D
The Day Sweet & Sour Became Friends
Secret Of Mr Salt
When The Chili Got Sweet
All these could be YOURS! Trust me, these WILL win friends and influence people.
a Rafflecopter giveaway
UK Residents only.
This blog post is a guest post by VegFest
Meanwhile, the daytime events feature 140 stalls & caterers, dozens of talks and cookery demos, clay modelling workshops, hoola-hoops, kids cookery classes, art and craft tent, comedy hours, short films, 5 all-day bars and more!
Admission for daytime events is £3 (pay on gate) and free for kids under 16, with no advance tickets available.
a Rafflecopter giveaway
- ¼ cup capers in brine -
- drained and well rinsed
- 2 chicory bulbs
- 1 bag (200g) Baby spinach leaves
- Your favourite extra virgin olive oil - enough for drizzling and a little for sautéing
- ¼ cup walnut pieces
- 2 garlic good sized cloves
- sea salt and freshly cracked black pepper
- A generous bunch of baby asparagus
- I used the warming cupboard of the A
- ga to dehydrate the rinsed capers for a few hours. You could use your oven on the lowest setting for several hours for the same results. Remove from the heat when they have transformed into little crispy nuggets of saltiness. Make extra and use them on salads, atop stews and soups or even simply
- on a halved avocado.
- Cut the chicory leaves from the bulb and place on your serving plate.
- Add a little EVOO to a pan and drop in your chopped garlic. Fry briefly and then add the spinach. As it is mostly water it will cook down quickly. Stir to ensure the spinach and garlic mingle. Be sure not to let the garlic burn. Leave to cool slightly.
- Bash your walnuts into tiny chips.
- Divide the spinach among the leaves of chicory. It is a bit of a balancing act! Drop over the walnut pieces. Drizzle with your best oil. Sow the dried capers like seeds, and with a final flourish, season to taste. Serve with a light squeeze of lemon and accompany with baby asparagus. Cooked briefly in olive or walnut oil with as much fresh black pepper as you can stand.
Last weekend, my friend and I FINALLY decided to visit Woody’s Cafe in Berkhampstead, Hertfordshire, this weekend. This is going to sound daft, but though I may traverse thousands of miles using planes, buses, feet and peddle power, just to discover and taste vegan food, but the thirty minute drive from my mothers house when I visit, just seemed too far. Yes, that is illogical!
With the record-breaking storms in the UK (where in the world isn’t experiencing weird weather?!) abated (I was in Austin..happily avoiding it all!), the sight of the sun coming out and a friend’s belated birthday still to celebrate made me feel like a trip out for the afternoon.
I’d heard about Woody’s restaurant before but previously had felt lukewarm about the prospect of eating there. This weekend, it was time. I called ahead to make sure they had some vegan, gluten free dishes on the menu. They reeled off several that sounded nice, so off we went.
Woody’s is situated on the banks of a pretty canal, and not the sort of place you’d ‘just come across’. The setting is picturesque, with canal boats mored in the quay and a run of dog walkers. It would be perfect on a warmer (and less skwarly) day, to sit outside and eat.
We were wise enough to reserve a table, which was just as well as the place was heaving. The decor is cosy and inviting. The staff attentive, knowledgeable and personable. The food is cooked in front of you in the open kitchen. Everything is fresh. Generous portions. I opted for the Beet Bourguinon and it was really tasty. Packed with fresh mushrooms and puy lentils (I love puy lentils!). The mash was very good but not amazing (I may just be fussy as I’ve had some mind-blowing mash potato recently). But overall the dish was practically perfect.
The prices are reasonable. £35 for 2 dinners and latte and pot of green tea.
It actually only took me just over 15mins to drive here! I’ll be eating here again for sure!
Vegan caramel latte.
Views of the canal from our table.
Aubergine, bean & pepper stew. V GF Leek salad GF (not vegan). The stew was slightly spiced and very well flavoured.
Beet Bourgiunion & mustard mash. 9/10 I practically scraped the plate clean!
Chef’s hard at work in the open kitchen.
View of the restaurant from across the water.
The rain has fallen today in San Francisco after a long hiatus. As a British woman far too used to rain, it is not pleasing me as much as it is my American friends. However, the great thing is, when you are in California the sun is never too far away. So, today I will enjoy the novelty value.
I thought I’d share this easy breakfast, brunch or ‘whenever’ recipe. It was actually inspired by my recent trip to Austin, Texas, where breakfast tacos are ‘the thing’.
It is very simple to create but bursting with flavour.
1 package firm Tofu
1 medium red onion – sliced
1 or 2 cloves of garlic – minced
2 large carrots – julienned
1 cup sliced portabelo or crimini mushrooms
1 bell pepper – sliced and deseeded
1 mild-medium heat chilli – chopped
1 tsp turmeric
1 tsp dried thyme
1/4 tsp cumin powder
2 pinches of black salt (kala namak..gives a sulphurous ‘eggy’ flavour) or use Himalayan pink salt.
Freshly cracked black pepper – to taste
1 vegetable stock cube mixed in 2 tbsp water (use a good stock..some use unnecessary ingredients like sugar, maltodextrin..you can purchase low sodium, yeast free).
Fresh chopped cilantro to garnish.
Limes to enliven – squeeze as you please.
This recipes does not use any oil. I grated the onions first and cooked them in vegetable stock so it was oil free. You’d never guess.
Add the garlic, spices and seasonings along with the drained tofu and mash into crumbles with a wooden spoon or fork. Cook until most of the water from the tofu has evaporated.
- 1 package firm Tofu
- 1 medium red onion - sliced
- 1 or 2 cloves of garlic - minced
- 2 large carrots - julienned
- 1 cup sliced portabelo or crimini mushrooms
- 1 bell pepper - sliced and deseeded
- 1 mild-medium heat chilli - chopped
- 1 tsp turmeric
- 1 tsp dried thyme
- ¼ tsp cumin powder
- 2 pinches of black salt (kala namak..gives a sulphurous 'eggy' flavour) or use Himalayan pink salt.
- Freshly cracked black pepper - to taste
- 1 vegetable stock cube mixed in 2 tbsp water (use a good stock..some use unnecessary ingredients like sugar, maltodextrin..you can purchase low sodium, yeast free).
- Fresh chopped cilantro to garnish.
- Limes to enliven - squeeze as you please.
- Spicy tempeh
- to make spicy crumbles.
- This recipes does not use any oil. I grated the onions first and cooked them in vegetable stock so it was oil free. You'd never guess.
- Add the garlic, spices and seasonings along with the drained tofu and mash into crumbles with a wooden spoon or fork. Cook until most of the water from the tofu has evaporated.
- Add the mushrooms and carrots. Stir and cook for 5-7 minutes.
- In another pan, cook the spicy tempeh. If you are making from scratch then crumble the tempeh into a skillet sprayed with oil, season and add ½ paprika powder, 1 tbsp agave or maple syrup, 1 tsp onion powder, ½ tsp garlic powder, ½ tsp
- gluten free mustard
- Quick fry until crispy. Alternatively if you are using soy chorizo just fry without oil in a pan until crispy.
- Warm your corn or gluten free tortillas for a minute or two. Then fill up with the tofu scramble and a generous topping of your spicy crumbles.
- Top with
- vegan queso
- , fresh cilantro and a squeeze of lime. An avocado side would be good as would
- my/your favourite vegan cheese
- It's your brunch day…get creative.