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A WEEK OF GIVEAWAYS!! UK National Vegetarian Week. Today A HUGE Box Of Hand Cooked Crisps from Ten Acre
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.
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A WEEK OF GIVEAWAYS! Celebrate UK National Vegetarian Week. Today we have Beauty Without Cruelty Cosmetics!
The fun continues. We are celebrating UK National Vegetarian Week by giving away goodies EVERYDAY 19-26th May!Have you entered the competitions for the other awesome prizes? We’ve had cookbooks, raw bars, delicious flavoured coconut milks and more!
We are so excited about today’s giveaway from ethical cosmetics company Beauty Without Cruelty. They are giving away matching sets of lips and nails to FIVE lucky WINNERS!!! You have seven cool colours to choose from. I’m a bit partial to the Reckless Ruby! Have a look at their totally vegan and cruelty free range here. Each prize is worth nearly £18!!
UK Residents only.
A WEEK OF GIVEAWAYS! National Vegetarian Week 2014. Celebrate With Us. Win A Box Rebel Kitchen Mylks!
Happy UK National Vegetarian Week!!
Our week of giveaways is finally here! Make sure you subscribe to the blog to get all the updates.
First up is Rebel Kitchen. A rather nice bunch of people who make exciting dairy-free and totally yummy ‘mylk’ drinks which are nourishing, affordable and very delicious. Good for everyone. They use fair trade ingredients. Spring Water. Coconut milk. Date Nectar and natural ingredients, like orange oil, bananas or matcha, which make up the various flavour varieties in the range.
We have a box of both ranges which are lactose/dairy free and suitable for vegans and vegetarians.
‘Kids’ flavours are Choco, Banana & my personal favourite, Orange Choc Mylk.
‘Grown Ups’ can indulge too with Matcha, Choco & Chai. Being healthy made easy and oh so good.
If you want to get your hands on a box of all six flavours then enter below and then cross your fingers!
Enter here and remember to sign up for the blog newsletters. Come back tomorrow for our next giveaway!
Announcing A Week Of Giveaways! UK National Vegetarian Week 19-25th May
Put the date in your diary. Lots of goodies to giveaway, right here!!
Let’s celebrate.
Latest From VegFest. It’s A Mock Meat Fest!
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This blog post is a guest post by VegFest
VegFEST Bristol 2014 - Free Tickets To Giveaway
Preparations for one of Europe’s biggest and most unique vegan lifestyle and music festival VegfestUK Bristol 23-25th May, are gathering pace, with headliners announced and tickets now on sale.
This festival traditionally features a vegan food fayre during the day and lets it’s hair down with headline music in the evenings. 25,000 visited past 2 years.
This year’s headliners are:
- Boney M ft. Maizie Williams, Gwen Dickey’s Rose Royce, Abba Gold on Friday May 23rd
- Peter Hook and the Light, Ruts D.C., Goldblade on Saturday May 24th
- Zion Train, Black Roots on Sunday May 25th
Full admission info and advance tickets for the evening part of the show are at www.bristol.vegfest.co.uk/
Of course you want to be there! We have 2 pairs of tickets to giveaway. 1 pair for Friday and 1 pair for Saturday. Each pair is worth £25!
Enter below for your chance to win. Winners to be announced 1st week in May.
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.
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The Whiff Of Spring. A Recipe
A few days of mild weather and I’m grasping onto the promise of spring.
I’ve been living the life of a country girl for the past few weeks. Bundled up with a brindle haired lurcher with the sweetest temperament, and a moody cat as my companions. Frequently the cat is all sweetness and light, brushing up against my leg and purring softly (I admit to taking my time dosing out her breakfast as she does!), or settling on the back on my chair with her left paw gently resting on my head. Lulled into a false sense of security I never see it coming when she momentarily turns, unprovoked like a feisty Jack Russell and takes to the biting of my ankles. Sometimes even taking to hissing at me. Charming! Thankfully, the dog is a constant joy. My walking partner, as we headed out each morning with the mists rising.
The weather turned last week. As the numbers on the conservatory temperature gauge rose I actually got to walk without being bundled in layers, and numerous scarves wrapped around my neck like a supporting brace. Oh, the freedom.
The lack of sun and too many weeks of living off stodge, I’m now screaming for crispy salads. Piles of green leaves. Yellow and purple beets shining like jewels. Sweet, juicy tomatoes warm from the sun. I began to dream of salads. Picturing the different ways I could prepare them. I do try and eat in season. But I felt a little thrill at the thought of eating fresh, young asparagus and salivated at the idea of roasted beets and blackberries. I had to give in to some out of season cravings.
I have wanted to make this flavoursome dish since I was visiting San Francisco in January. As you know, I am constantly on the look out for new products. Whilst my eyes were scanning the gorgeous floor to roof displays in the uber hip Bi-Rite deli near Dolores Park I noticed a plate of dressed chicory leaves. Fresh boats of gold and green. Scattered amid sautéed greens and smashed garlic were dehydrated capers. I furtively glanced around (I’m not used to finding food samples among rows of honeyed olive oils and baskets of broccoli head) before I scooped up a generously stuffed chicory leaf and took a bite. The nutty oil, the garlicky greens were simply prepared. Simple and delicious. The cool, crisp chicory, with a hint of bitterness, divine. But what brought it all together was the flavours of the crisp, salty capers.
It was a few bites of flavours so good. I had to recreate at the earliest opportunity. It is a breeze to make. Just a little pre preparation involved. And only a few simple ingredients. Lovely as an appetiser or add a green salad and a generous pile of asparagus to make it more substantial as a light dinner.
Caper Berry Salad
Recipe for 4 persons.
Ingredients
1/4 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
1/4 cup walnut pieces
2 garlic good sized cloves
sea salt and freshly cracked black pepper
A generous bunch of baby asparagus
Method
I used the warming cupboard of the Aga 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 scattered 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.
Have you found any interesting and unusual ingredients lately?
The Whiff Of Spring. A Recipe
Caper Berry Salad Recipe for 4 persons.
Author: India Leigh
Recipe type: Appetizer
Cuisine: Vegan, gluten free, salad
Ingredients
- 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
Instructions
- 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
- scattered
- 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.
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Vegan Dining Outside Of London - Hertfordshire
Vegan Dining Outside Of London - Hertfordshire
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 mother’s 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.
To bring you Vegan Dining Outside Of London - Hertfordshire. I’d heard about Woody’s restaurant before but previously had felt lukewarm about the prospect of eating there. But i wanted to check it out and share my findings so 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 awkwardly) 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 cozy 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.
Too full for dessert? It must be a first! They had vegan ice cream and a gluten free cake.
View of the restaurant from across the water.
Breakfast Tacos To Be Enjoyed Anytime - Recipe. Gluten Free. Vegan. Delicious.
Breakfast Tacos To Be Enjoyed Anytime - Recipe. Gluten Free. Vegan. Delicious.
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.
Texas Breakfast Tacos
Ingredients
1 package firm Tofu
1 medium red onion - sliced
1 or 2 cloves of garlic - minced
2 large carrots - julienned
1 cup sliced portabello or crimini mushrooms
1 bell pepper - sliced and deseeded
1 mild-medium heat chili - chopped
1 tsp turmeric
1 tsp dried thyme
1/4 tsp cumin powder
2 pinches of black salt (kala namak..gives a sulfurous ‘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 or Soyrizo to make spicy crumbles.
Method
This recipe 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 1/2 paprika powder, 1 tbsp agave or maple syrup, 1 tsp onion powder, 1/2 tsp garlic powder, 1/2 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.
What is your favourite vegan breakfast/brunch/lazy raining day, recipe?
Breakfast Tacos To Be Enjoyed Anytime - Recipe. Gluten Free. Vegan. Delicious.
Texas Breakfast Tacos
Author: India Leigh
Recipe type: Breakfast
Cuisine: Vegan, gluten free, tacos.
Ingredients
- 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
- or
- Soyrizo
- to make spicy crumbles.
Instructions
- 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.
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