There’s always been such a grey area with alcohol, leaving vegetarian and vegan wine and beer lovers especially confused. In recent years, however, consumers from all walks of life have started to be more demanding. Thankfully many supermarkets are jumping on the bandwagon, realising customers want clearer labelling and information about the food and drink they buy. That said, I hope you’re as excited as I am to be able to pop to Asda for vegan vino!

A special thanks to Helen of Fuss Free Flavours for helping me obtain this information.

Sparking Wines

ASDA EXTRA SPECIAL VINTAGE CAVA 2010
Region: Catalonia, Spain Producer: Cordoniu
Grapes: 25% Macabeo, 25% Parellada, 30% Xarel-lo, 20% Oaked Chardonnay
Closure: Natural Cork
Vinification: Extraction of 60% of the must. Stainless steel fermentation took place at 15 -18°C with the addition of selected yeast. When fermentation was complete and the wine was stabilised and blended. This blended wine was bottled with the “licor of tirage”. The bottles were transferred to underground cellars with a constant temperature of 15°C where the second fermentation took place followed by a period of ageing in contact with the yeast for a minimum 9 months.
Alcohol: 11.5% Price: 9.98 Acidity: 5.5 g/l Residual Sugar: 8 g/l
VEGETARIAN/VEGAN

ASDA EXTRA SPECIAL PROSECCO NV
Region: Prosecco DOC Producer: Adria Vini
Grapes: 100% Glera
Closure: Natural Cork
Vinification: The hand-picked grapes were sourced from Treviso. The grapes under went a gentle pressing prior to the free run juice being fermented in stainless steel tanks for 21 days at 16-18°C. Secondary fermentation took place in pressure tanks for 4 weeks with no malolactic fermentation.
Alcohol: 11.8% Price: 9.97 Acidity: 5.3 g/l Residual Sugar: 11.9 g/l
VEGETARIAN/VEGAN

LOUIS BERNARD BRUT CHAMPAGNE NV
Region: Champagne Producer: Champagne Chanoine Freres
Grapes: 46% Pinot Meunier, 32% Pinot Noir, 22% Chardonnay
Closure: Natural Cork
Vinification: Grapes were hand-harvested from 20 year old vines. The must was fermented in temperature controlled stainless steel tanks. Average maturation exceeded 24 months in bottle.
Alcohol: 11% Price: 21.98 Acidity: 4.3 g/l Residual Sugar: 11 g/l
VEGETARIAN/VEGAN
Notes: IWC 2011 Silver, IWSC Bronze, Decanter 2011 Commended

LOUIS BERNARD ROSÉ BRUT CHAMPAGNE NV
Region: Epernay, Champagne Producer: Champagne Boizel
Grapes: 53% Pinot Meunier, 34% Pinot Noir, 13% Chardonnay
Closure: Natural Cork
Vinification: The individual grape varieties were picked and fermented separately and left to mature in tank for several months. Still red wine from the Champagne region was added to the blend giving colour and structure.
Alcohol: 12% Price: 24.98 Acidity: 3.9 g/l Residual Sugar: 10.7 g/l
VEGETARIAN/VEGAN

LOUIS BERNARD VINTAGE CHAMPAGNE 2004 **NEW**
Region: Verzenay, Champagne Producer: Champagne Chanoine Freres
Grapes: 50% Chardonnay, 50% Pinot Noir
Closure: Natural Cork
Vinification: Chardonnay and Pinot Noir were vinified separately and blended in equal quantities. Bottled in early 2005, this champagne has spent at least 7 years in bottle. 2004 was a ver y fine year, making rich, long lasting, full bodied and elegant wines.
Alcohol: 12% Price: 24.97 Acidity: 5.8 g/l Residual Sugar: 10.3 g/l
VEGETARIAN/VEGAN

White Wines

CHÂTEAU SALMONIÈRE MUSCADET DE SÈVRE ET MAINE SUR LIE 2011
Region: Muscadet de Sevre et Maine AOC Producer: Gilbert Chon & Fils
Grapes: 100% Melon de Bourgogne
Closure: Screw Cap
Vinification: Grapes were harvested at the end of September in dry, sunny weather from vineyards at Verlou, 20km south of Nantes. Fermentation of clear juices, after initial cold treatment, took place in underground tanks covered in glass tiles at controlled temperatures between 16 and 19°C. The wine was cooled following fermentation at 10°C. The wine was aged on the lees, followed by battonage over two to three months during the winter.
Alcohol: 12% Price: 6.17 Acidity: 6.2 g/l Residual Sugar: 1.8 g/l
VEGETARIAN/VEGAN

ETOILE DE NUIT SAUVIGNON BLANC 2011 **NEW**
Region: Gascony Producer: Caves et Vignobles du Gers
Grapes: 100% Sauvignon Blanc
Closure: Screw Cap
Vinification: The grapes were machine harvested ver y early morning at the end of September from 15 year old vines. The 2011 harvest was a ‘normal’ har vest for Gascony with good crop. Grapes were pressed straight away and juice cooled down before being clarified. Fermentation, in inox tank, carried out at low temperatures. No malolactic fermentation.
Alcohol: 11.5% Price: 5.98 Acidity: 6.9 g/l Residual Sugar: 2 g/l
VEGETARIAN/VEGAN

LE HAMEAU SAUVIGNON BLANC 2011
Region: Charente, IGP Producer: Grandissme
Grapes: 100% Sauvignon Blanc
Closure: Screw Cap
Vinification: The grapes were machine harvested from 30 year old vines from south facing slopes in the Charente. Vintage benefited from very warm spring and long hours of sunshine in late summer. Long slow cold fermentation in stainless steel tanks.
Alcohol: 13% Price: 7.97 Acidity: 4.1 g/l Residual Sugar: <1.5 g/l
VEGETARIAN/VEGAN

EXTRA SPECIAL POUILLY FUMÉ 2010
Region: Pouilly Fume AOC, Loire Producer: Joseph Mellot SA
Grapes: 100% Sauvignon Blanc
Closure: Screw Cap
Vinification: The grapes were harvested at the end of September from 28 year old vines on the right bank of the Loire in sunny and dr y conditions. 45 day fermentation took place in stainless steel tank with thermoregulation. The wine remains ‘sur lie’ until bottling, and only a small amount of wine is drawn off at each time. The rest therefore continues to age on the lees and retains its freshness in the bottle.
Alcohol: 12.5% Price: 10.78 Acidity: 4.9 g/l Residual Sugar: 1.9 g/l
VEGETARIAN/VEGAN

OSCAR BRILLANT SANCERRE 2011
Region: Sancerre AOC, Loire Producer: Joseph Mellot SA
Grapes: 100% Sauvignon Blanc
Closure: Screw Cap
Vinification: Grapes for this wine were sourced from 25 year old vines on the left bank of the Loire and har vested by hand and machine. The must was cold-settled and fermentation took place in stainless steel vats under temperature controlled conditions. The wine then stayed in contact with the lees until bottling.
Alcohol: 13% Price: 11.27 Acidity: 4.2 g/l Residual Sugar: 1.9 g/l
VEGETARIAN/VEGAN

ASDA PETIT CHABLIS 2010
Region: Chablis AOC Producer: Cave des Vignerons de Chablis
Grapes: 100% Chardonnay
Closure: Synthetic Cork
Vinification: The grapes were sourced from a wide selection of villages in the Chablis region. The 2010 vintage began with a bloom perturbed because of an alternation of cooler and warm periods and as a result was spread over almost 2 weeks in September. The must was cold settled prior to fermentation. Yeast and malolactic fermentation took place in tank followed by 3 months on fine lees in tank.
Alcohol: 12.5% Price: 7.27 Acidity: 4.0 g/l Residual Sugar: <2 g/l
VEGETARIAN/VEGAN

ASDA CHABLIS 2010
Region: Bourgogne, Yonne, Chablis Producer: Cave des Vignerons de Chablis
Grapes: 100% Chardonnay
Closure: Synthetic Cork
Vinification: Machine harvest took place 4th week of September from 20 year old vines from a selection of villages in the region. The must was cold settled prior to fermentation. Yeast and malolactic fermentation took place in stainless steel tanks. The wine had lees contact and underwent 3 months ageing in French oak.
Alcohol: 12.5% Price: 7.65 Acidity: 4.2 g/l Residual Sugar: 1.1 g/l
VEGETARIAN/VEGAN

MÂCON VILLAGES CHARDONNAY, CAVE DE LUGNY 2011
Region: Macon-Villages AOC Producer: Cave de Lugny
Grapes: 100% Chardonnay
Closure: Screw Cap
Vinification: From the vineyards around the village of Lugny, the grapes were machine harvested in mid-September from 35 year old vines. In stainless steel vats, the must underwent temperature controlled fermentation at 16-18°C. Malolactic fermentation followed. Lees contact during ageing in stainless steel vats.
Alcohol: 13% Price: 6.27 Acidity: 3.1 g/l Residual Sugar: 0.7 g/l
VEGETARIAN/VEGAN

WHITE BURGUNDY 2011
Region: Macon-Villages AOC Producer: Cave de Lugny
Grapes: 100% Chardonnay
Closure: Screw Cap
Vinification: From the vineyards around the village of Lugny, the grapes were machine harvested in mid-September from 35 year old vines. In stainless steel vats, the must underwent temperature controlled fermentation at 16-18°C. Malolactic fermentation followed. Lees contact during ageing in stainless steel vats. No barrel ageing.
Alcohol: 13% Price: 7.17 Acidity: 3.12 g/l Residual Sugar: 0.8 g/l
VEGETARIAN/VEGAN

ASDA CHARDONNAY 2011
Region: Languedoc Roussillon, Pays d’Oc IGP Producer: Foncalieu
Grapes: 100% Chardonnay
Closure: Synthetic Cork
Vinification: Fruit was picked at optimum maturity. Following night har vest, the grapes were gently pressed and cold fermented using selected yeasts. Following fermentation the wine was aged on fine lees in stainless steel tanks. No malolactic fermentation or oak treatment.
Alcohol: 13% Price: 4.07 Acidity: 5.8 g/l Residual Sugar: <2g/l
VEGETARIAN/VEGAN

LE MANOIR DU BARON CHARDONNAY 2011 **NEW**
Region: Pays d’Oc IGP Producer: Foncalieu
Grapes: 100% Chardonnay
Closure: Screw Cap
Vinification: 2011 harvest wasn’t the easiest, no excessive temperature for the South of France this year but some showers during the first part of har vest. The grapes were machine har vested from 25 year old vines from the area around Carcassonne and Beziers. The must was fermented in temperature controlled stainless steel tanks. The wine spent 6 months on fine lees and part of the wine was aged for 6 months on staves. 40% of the wine was aged with staves, French oak medium toast for 6 months.
Alcohol: 13.5% Price: 5.98 Acidity: 6.1 g/l Residual Sugar: 3 g/l
VEGETARIAN/VEGAN

ASDA MARSANNE 2011
Region: Languedoc Roussillon, Pays d’Oc IGP Producer: Foncalieu
Grapes: 100% Marsanne
Closure: Synthetic Cork
Vinification: The grapes were machine harvested from 10-20 year old vines in late August. The grapes were then gently pressed and cold fermented using different selected yeasts. Following fermentation and ageing on fine lees in stainless steel tanks, the wine was bottled after gentle filtration. The wine had no oak contact and no malolactic fermentation.
Alcohol: 12.5% Price: £4.47 Acidity: 3.6 g/l Residual Sugar: <2g/l
VEGETARIAN/VEGAN

EXTRA SPECIAL SOAVE CLASSICO 2011
Region: Soave Classico DOC Producer: Provinco Italia
Grapes: 90% Garganega, 10% Trebbiano
Closure: Synthetic Cork
Vinification: The grapes were sourced from the oldest production zone in Soave – the ‘Classico’ region which consists of the communes of Soave and Monteforte. The grapes were har vested by hand throughout September and October. The grapes were soft pressed using the pneumatic press. Fermentation took place in temperature controlled stainless steel tanks for 15 days at 16°C. The wine was left to mature for 6-9 months in tank. No malolactic fermentation.
Alcohol: 12% Price: 5.98 Acidity: 5.8 g/l Residual Sugar: 2.2 g/l
VEGETARIAN/VEGAN

LUGANA 2011
Region: Lugana DOC Producer: Tenuta Roveglia
Grapes: 100% Trebbiano di Lugana
Closure: Synthetic Cork
Vinification: The grapes are sourced from a little area inland from Lake Garda’s southern shore, which spans from Desenzano, across Sirmione, up to Peschiera and then into Pozzolengo and Lonato. It is a transregional appellation shared by two regions Lombardia (Brescia province) and Veneto (Verona province). The Tenuta Roveglia has a surface of more than 100 hectares with vineyards covering about 70 hectares. Many of these vineyards benefit from long-established vines, possessing an extensive network of roots. The first fermentation took place in temperature controlled stainless steel tank for 20 days at 16°-18° C. Maturation was carried out in inox tank on the lees for a minimum of 6 months. Minimum maturation in bottle is 2 months. The estimated peak of maturation in the bottle is 18/20 months after bottling.
Alcohol: 13% Price: 8.22 Acidity: 5.6 g/l Residual Sugar: 7 g/l
VEGETARIAN/VEGAN

CASA LELLA CATARATTO 2011
Region: Sicilia IGT Producer: Araldica Vini Piemontesi
Grapes: 100% Cataratto
Closure: Screw Cap
Vinification: 2011 saw reduced yields due to a poor flowering, followed by warm dry period and a cool July with some drought conditions. August was ver y hot and saw some crop thinning, which reduced yields. The native Catarratto seems to have adapted well to the conditions with the cool July helping to keep good acidity and alcohol levels in check. The grapes were picked before the September rains in good condition – hand har vested from 20-30 year old vines. The must was fermented using cultured yeasts in temperature controlled stainless steel tank at 18-20°C. No malolactic fermentation. The wine spent two months on fine lees.
Alcohol: 13% Price: 5.68 Acidity: 4.8 g/l Residual Sugar: 0 g/l
VEGETARIAN/VEGAN

EXTRA SPECIAL FALANGHINA 2011
Region: Puglia IGT Producer: Concilio Spa
Grapes: 100% Falanghina
Closure: Screw Cap
Vinification: Grapes were hand-picked in the second week of September from vineyards in the hilly area near the city of Torre Maggiore, Puglia. The grapes were pressed in a protected atmosphere with nitrogen. The must rested for 12-24 hours and then the sediment was removed. Fermentation took place in temperature controlled stainless steel tanks with selected yeasts. The wine spent a minimum of 3-5 months on lees.
Alcohol: 12.5% Price: 6.48 Acidity: 6.2 g/l Residual Sugar: 1 g/l
VEGETARIAN/VEGAN

THREE CHOIRS REGALIA 2011 **NEW**
Region: Gloucestershire – English Regional Wine PGI Producer: Three Choirs
Grapes: 44% Madeleine Angevine, 21% Phoenix, 15% Schonberger, 17% Siegerrebe, 3% Seyval Blanc
Closure: Screw Cap
Vinification: The early season was dry and warm producing small grapes with intense character. The grapes were hand-picked from 5-30 year old vines from 5th September to 25th October. Cool temperature controlled stainless steel fermentation. Blending took place post fermentation.
Alcohol: 12% Price: 7.30 Acidity: 5.6 g/l Residual Sugar: 6.6 g/l
VEGETARIAN/VEGAN

VILLA LUDY ALBARINO 2011
Region: Rias Baixas Producer: Bodegas La Val
Grapes: 100% Albarino
Closure: Screw Cap
Vinification: The grapes were hand-picked from 20 year old vines beginning on the 10th September. The must under went a temperature controlled stainless steel fermentation at 18°C for three months. No malolactic fermentation took place. 20% of the wine rested on fine lees in stainless steel tanks for 3 months. La Val was founded just 20 years ago but has grown to become one of the largest vineyard owners in the Rias Baixas, with over 90 hectares.
Alcohol: 12% Price: 7.48 Acidity: 7g/l Residual Sugar: <2 g/l
VEGETARIAN/VEGAN

EXTRA SPECIAL RUEDA 2011 **NEW**
Region: DO Rueda Producer: Grupo Bodegas Larchago Sa
Grapes: 100% Verdejo
Closure: Screw Cap
Vinification: The Chavarri family has been making wine for five generations with bodegas in the regions of Ribera del Duero, Rioja, Rueda and Albarino. The grapes were machine har vested over the 3rd week of September from 15 years old vines. DO Rueda is situated at an altitude of between 700 and 800 metres. Stainless steel temperature controlled fermentation at 15°C over a period of 21 days. Fermentation used native yeast. Lees stirring was carried out for a minimum of 3 months.
Alcohol: 12.5% Price: 8.98 Acidity: 6.2 g/l Residual Sugar: 1.7 g/l
VEGETARIAN/VEGAN

TAGUS CREEK CHARDONNAY FERNAO PIRES 2011
Region: Almeirim district, Tejo Producer: Falua Sociedade de Vinhos
Grapes: 50% Chardonnay, 50% Fernao Pires
Closure: Screw Cap
Vinification: Unusual rainfall during winter and at the beginning of spring. Autumn, winter and spring were quite rainy and during summer we had mild temperatures, without heat waves, which contributed to a good development of grapes. After a pre-fermentative maceration at low temperatures the grapes were pressed and the juice was clarified. Fermentation occurred at controlled temperature (approx 16°C) over a 3 week period.
Alcohol: 12.5% Price: 4.98 Acidity: 5.5 g/l Residual Sugar: 4 g/l
VEGETARIAN/VEGAN

EXTRA SPECIAL CLARE VALLEY RIESLING 2008
Region: Clare Valley Producer: Knappstein Wine
Grapes: 100% Riesling
Closure: Screw Cap
Vinification: A combination of machine and hand-picked grapes were harvested in February from one of the warmest vintages on record. Ripening conditions were ideal ensuring maximum preservation and accumulation for delicate Clare Valley aromatics and texture. The must was fermented in temperature controlled stainless steel tanks at 12-16°C over a 7-14 day period.
Alcohol: 12% Price: 7.98 Acidity: 7.6 g/l Residual Sugar: 4.2 g/l
VEGETARIAN/VEGAN
Notes: Decanter 2011 Commended

LFE RESERVA SAUVIGNON BLANC 2011
Region: Central Valley, Chile Producer: Vina Luis Felipe Edwards
Grapes: 100% Sauvignon Blanc
Closure: Screw Cap
Vinification: The grapes were hand-picked in March from 5-15 year old vines. The must was fermented at low temperatures for approximately 20 days. The wine was then stirred on its lees.
Alcohol: 13% Price: 5.98 Acidity: 5.8 g/l Residual Sugar: 2.8 g/l
VEGETARIAN/VEGAN

CASILLERO DEL DIABLO CHARDONNAY 2011
Region: Casablanca Valley Producer: Concha y Toro
Grapes: 100% Chardonnay
Closure: Screw Cap
Vinification: The grapes were 65% hand-picked, 35% machine harvested from 7-19 year old vines in vineyards in the area of Los Perales and El Triangulo. Fermentation took place in stainless steel tanks for 14 days with partial secondar y malolactic fermentation. 65% of the blend was aged in stainless steel for 6-8 months sur lie. 35% of the blend was aged in medium-toast French oak barrels (10% new) for 6-8 months.
Alcohol: 14% Price: 7.48 Acidity: 6 g/l Residual Sugar: 4.9 g/l
VEGETARIAN/VEGAN

LFE RESERVA CHARDONNAY 2011
Region: Rapel Valley Producer: Vina Luis Felipe Edwards
Grapes: 100% Chardonnay
Closure: Screw Cap
Vinification: The grapes were hand-picked from vines averaging 8 years at the end of February. The grapes were crushed, destemmed and transferred to a pneumatic press. The must was fermented at 15-17°C over three weeks. A percentage of the wine was transferred into French oak for 6 months.
Alcohol: 13% Price: 5.98 Acidity: 5.6 g/l Residual Sugar: 5 g/l
VEGETARIAN/VEGAN

CONO SUR VIOGNIER 2011
Region: Colchagua, Chile Producer: Cono Sur
Grapes: 100% Viognier
Closure: Screw Cap
Vinification: The grapes were hand-picked in late April from 10-15 year old vines from vineyards on the Santa Elisa Estate (90%) and San Rafael Estate (10%). 100% of the grapes were direct pressed. Cleaned at 120 NTU for 48 hours at 4-8°C. The must was fermented in temperature controlled stainless steel at 15.5°C for 25 days. 5% of the wine was barrel fermented in French oak medium toast for 8 months with battonage once a week at 10°C. 5% of the wine was aged in stainless steel with innerstaves and 90% matured in temperature controlled stainless steel at 10°C.
Alcohol: 14% Price: 6.98 Acidity: 6.3 g/l Residual Sugar: 7.9 g/l
VEGETARIAN/VEGAN

Rose

LES ESTIVALES ROSÉ 2011 **NEW**
Region: Languedoc AOP Producer: Foncalieu
Grapes: 60% Shiraz, 40% Grenache
Closure: Screw Cap
Vinification: The grapes were machine harvested from 30 year old vines from vineyards around the villages of Puisserguier. The grapes were cold pressed and the juice was then stored at low temperatures for 5 to 8 days on the Shiraz component to get the maximum of natural extraction of flavours from the solids. The juice was cleaned off and fermented at controlled temperature. The Grenache and Shiraz were blended at the end of the process. The wine had two months of lees contact.
Alcohol: 13.5% Price: 5.98 Acidity: 5.9 g/l Residual Sugar: 1.3 g/l
VEGETARIAN/VEGAN

CASA LUIS ROSÉ 2011 **NEW**
Region: Carinena DO Producer: Covinca
Grapes: 60% Garnacha, 40% Tempranillo
Closure: Screw Cap
Vinification: The grapes were handpicked from 20 year old vines at the beginning of September. Machine harvest took place 2nd week of September from a selection of vineyards. Grapes were kept on maceration for fourteen hours in temperature controlled stainless steel tanks, at approx. 10°C, then they are being pressed using air bag presses. Only first juice is kept for making rose. The juice is cold settled at 12°C for 24 to 48 hours. Selected yeasts were added. Temperature controlled fermentation took place at 14-16°C. Once fermentation finished, the wine was racked off lees and then protein and cold stabilized before being bottled.
Alcohol: 13% Price: 6.98 Acidity: 5 g/l Residual Sugar: 3.5 g/l
VEGETARIAN/VEGAN

PELAYO ROSÉ 2011 **NEW**
Region: DO Navarra Producer: Anecoop
Grapes: 85% Garnacha, 15% Tempranillo
Closure: Screw cap
Vinification: The harvest took place over the 4th week of September from 20 – 50 year old vines. 80% of the grapes were machine harvested and 20% hand-picked. The usual yield is 7.000 kg/ha but this year, due to the dr yness, it came down to 4500 kg/ha. This year, due to the high temperatures, the entire crop was har vested at night or ver y early in the morning. The grapes were pressed directly and the must was cold settled. After 48 hours, the juice was racked and inoculated with selected yeasts. Temperature controlled fermentation. The wine was then cold settled and fine filtered before being bottled.
Alcohol: 13.5% Price: 6.98 Acidity: 5.9 g/l Residual Sugar: 3.5 g/l
VEGETARIAN/VEGAN

VINA SOL ROSÉ 2011
Region: DO Catalonia Producer: Miguel A Torres
Grapes: 65% Garnacha, 35% Carinena
Closure: Screw Cap
Vinification: The winter was cold with ver y little rainfall. The vines started to bud within the usual period of time but with more water content in the soil than average. The wet months were accompanied by warmer than usual temperatures. The spring continued warm and wet in a large part of Catalonia, the vines’ vegetation development was optimal, flowering occurred without any problems and then set normally without any notable incidents. The cycle was between 7 and 10 days earlier because of such favourable weather conditions. Har vesting ended around 10 October in the most southerly and highest zones of Catalonia, with a lower yield in all varietals.
Alcohol: 13.5% Price: 5.98 Acidity: 5 g/l Residual Sugar: 4.2 g/l
VEGETARIAN/VEGAN

GRAN VEGA ROSÉ 2011 **NEW**
Region: DO Campo de Borja Producer: Bodegas Borsao
Grapes: 100% Garnacha
Closure: Screw cap
Vinification: The grapes were both hand-picked and machine harvested from 10-20 year old vines from the 1st to 15th October from vineyards in the Borja region. The grapes under went 6 hours cold maceration followed by long slow fermentation at controlled temperature.
Alcohol: 13.8% Price: 5.98 Acidity: 5 g/l Residual Sugar: 1.6 g/l
VEGETARIAN/VEGAN

VINA ALBALI ROSÉ 2011
Region: Valdepenas Producer: Felix Solis
Grapes: 100% Tempranillo
Closure: Screw Cap
Vinification: The grapes were machine harvested from 25-30 year old vines in September. The grapes underwent controlled maceration prior to fermentation. The tank was then drained, separating the liquid from solid elements. Stainless steel temperature controlled fermentation.
Alcohol: 13% Price: 6.18 Acidity: 5.3 g/l Residual Sugar: 6.5 g/l
VEGETARIAN/VEGAN

TAGUS CREEK SYRAH TOURIGA NACIONAL ROSÉ 2011
Region: Tejo Producer: Falua Sociedade de Vinhos
Grapes: 50% Shiraz, 50% Touriga Nacional
Closure: Screw Cap
Vinification: The grapes were hand harvested from 8-11 year old vines in August and September depending on the variety from vineyards on the terraces of the Tagus. The grapes were destemmed, crushed and chilled to 10°C and then rested for 8 hours. The grapes were pressed and clarified. The must was then fermented at 16°C.
Alcohol: 13% Price: 5.98 Acidity: 5.5 g/l Residual Sugar: <4 g/l
VEGETARIAN/VEGAN

LFE RESERVE SHIRAZ ROSÉ 2011
Region: Central Valley – Chile Producer: Luis Felipe Edwards
Grapes: 55% Shiraz, 45% Cabernet Sauvignon
Closure: Screw Cap
Vinification: With the four seasons ver y clearly different, this valley of Mediterranean climate is influenced greatly by the marine breeze of the Pacific ocean and the winds of the Andes mountains which alternately create ideal conditions for vine cultivation, especially through the Summer months (November – March), where an average diurnal temperature variation of 22ºC is registered (between day and night, 35°C max – 13°C min). The grapes underwent gentle pressing in a protective atmosphere. Fermentation took place at 17°C over a 20 day period. No lees.
Alcohol: 4% Price: 5.98 Acidity: 6.3 g/l Residual Sugar: 7.9 g/l
VEGETARIAN/VEGAN

MAYU SYRAH CARMENERE ROSÉ 2011
Region: Elqui Valley Producer: Vina Mayu Ltd
Grapes: 60% Carmenere, 40% Syrah
Closure: Screw Cap
Vinification: The grapes were hand-picked at the end of April from 10-11 year old vines and crushed before cold maceration for 1 night. 15% of the juice was treated as white wine. Clarification followed and fermentation took place in stainless steel tanks at 15°C. Battonage was carried out every week for 3 weeks.
Alcohol: 14% Price: 5.82 Acidity: 5.4 g/l Residual Sugar: 4.6 g /l
VEGETARIAN/VEGAN

Red Wines

LE MANOIR DU BARON PINOT NOIR 2011 **NEW**
Region: IGP Producer: Foncalieu
Grapes: 100% Pinot Noir
Closure: Screw Cap
Vinification: The grapes were machine harvested from 15 year old vines from villages located around Puisserguier. The must was fermented in temperature controlled stainless steel tank. French oak staves were used for maturation.
Alcohol: 12.5% Price: 5.98 Acidity: 4.4 g/l Residual Sugar: 5 g/l
VEGETARIAN/VEGAN

LA MAISON ELYSE CABERNET SAUVIGNON 2011 **NEW**
Region: Languedoc Pays d’Oc IGP Producer: Les Celliers du Vent
Grapes: 100% Cabernet Sauvignon
Closure: Screw Cap
Vinification: Grapes were mechanically harvested from the 19th September from vineyards in the Herault, Pezenas region. Alcoholic fermentation took place in concrete tanks at 23°C. The wine was pumped over twice a day for the first 10 days. Wines were then kept in full tanks for maceration for approximately 2 weeks. Grapes were pressed following fermentation. Part of the press was blended with must ending fermentation. Following malolactic fermentation the wine was racked and kept in full tanks.
Alcohol: 13% Price: 5.98 Acidity: 5.3 g/l Residual Sugar: 6.5 g/l
VEGETARIAN/VEGAN

ASDA CÔTES DU RHONE 2011
Region: Southern Rhone Valley, South of Drome Provencale Producer: Cellier des Dauphins
Grapes: 85% Grenache, 15% Syrah
Closure: Synthetic Cork
Vinification: Harvest conditions in 2011 proved to be ver y good. Plenty of sunshine ensured fully ripe fruit. The grapes were 20% hand-picked and 80% machine har vested from first week of September from 5 to 40 year old vines. Har vest conditions in 2011 proved to be ver y good. Plenty of sunshine ensured fully ripe fruit. Rains during August provided good nutrition for the vines. Weather conditions were almost perfect resulting in high quality fruit. Fermentation took place in small temperature controlled tanks. Short maceration took place prior to traditional vinification which lasted 2 weeks. The wine was aged in tank. No oak.
Alcohol: 13% Price: 3.67 Acidity: 5.3 g/l Residual Sugar: 6.5 g/l
VEGETARIAN/VEGAN

EXTRA SPECIAL CÔTES DU RHONE VILLAGES 2011
Region: Cotes de Rhone Villages Producer: Cellier Des Dauphins
Grapes: 80% Grenache, 20% Syrah
Closure: Synthetic Cork
Vinification: Two methods of vinification (traditional and thermo vinification) were used, taking place in both stainless steel and concrete tanks. The grapes that were vinified traditionally went through a chilled pre fermentation at 15°C for several days and then the temperature was allowed to climb to 30°C for the main part of the fermentation ensuring that the yeast converted all the sugars into alcohol. The grapes which were thermo-vinified were heated to 70°C for a few minutes to allow full extraction of both colour and flavour before allowing the temperature to drop to around 27°C for the rest of the fermentation. The resulting wines were then blended together before being racked several times and then aged in concrete vats for 6 to 9 months prior to bottling.
Alcohol: 13.5% Price: 5.97 Acidity: 3.2 g/l Residual Sugar: <2 g/l
VEGETARIAN/VEGAN

LES DAUPHINS CÔTES DU RHONE 2011
Region: Cotes du Rhone Producer: Cellier des Dauphins
Grapes: 80% Grenache, 15% Syrah, 5% Mourvedre
Closure: Synthetic Cork
Vinification: The vineyard is in the Southern Rhone Valley, South of Drome Provencale. The age of the vineyard is approximately 30 years. 2011 was an exceptional year: an unseasonably warm spring, a spring-like summer and an ideal autumn. The 2011 vintage has provided fine wines with lots of fruit and excellent acidity. The grapes were 20% hand-picked and 80% machine harvested at optimum maturity. Fermentation took place in small temperature –controlled tanks over a 2-3 week period.
Alcohol: 13.5% Price: 6.97 Acidity: 3.3 g/l Residual Sugar: <2 g/l
VEGETARIAN/VEGAN

CELLIERS DE DAUPHINS VINSOBRES 2009
Region: Vinsobres AOC Producer: Celliers de Dauphins
Grapes: 70% Grenache, 30% Syrah
Closure: Natural Cork
Vinification: The grapes were 50% hand-picked, 50% harvested from 40 year old vines from vineyards south of the Drome and north of Vaucluse from mid-August through to mid-September. The grapes were destemmed. The must was fermented in temperature controlled stainless steel tanks at 25-30°C for 10-12 days. No malolactic fermentation. No oak.
Alcohol: 14% Price: 9.51 Acidity: 3.5 g/l Residual Sugar: 1.4 g/l
VEGETARIAN/VEGAN

THE ORIGINAL MALBEC 2011
Region: Pays d’Oc IGP Producer: Rigal
Grapes: 100% Malbec
Closure: Synthetic Cork
Vinification: There were three types of vinification methods used for each third of the overall blend. One third of the grapes were selected from the clay limestone plateaux that had thicker skins and pips. This portion went through thermovinification at 70°C for 3 hours. After heating and maceration the skins were pressed and the resulting juice was chilled down and fermented at low temperature. Another third, the best quality grapes, went through a traditional vinification where the grapes were fermented on skins at 24-28°C. The wine was pressed off skins at the end of alcoholic fermentation. The final third of the blend, the fleshier grapes from the vines, grown on the alluvial terraces, were cold macerated for 3 days. For all methods, the wine was chilled rapidly to 8°C at the end of the fermentation. Overall fermentation lasted 10-12 days. 50% of the wine was aged on French oak staves for 6 months prior to blending and bottling. The wine was put onto stave before malolactic began ensuring oak contact during the malolactic fermentation allowing for a more integrated oak character. 100% of the blend underwent malolactic fermentation.
Alcohol: 12.8% Price: 7.47 Acidity: 3.11 g/l Residual Sugar: 7.2 g/l
VEGETARIAN/VEGAN

ASDA CHIANTI DOCG 2011
Region: Chianti DOCG Producer: Castellani Spa
Grapes: 90% Sangiovese, 10% Merlot
Closure: Cork
Vinification: Despite the heat of the second half of August and the first days of September, the maturity of the Sangiovese grapes in the coastal vineyards was balanced and really good. After rain in the Colline Pisane at mid-September, temperatures were more typical of the seasonal average in the area. The grapes were healthy, compact, extremely savour y and with lovely mature tannins. This was an excellent year for Chianti with great concentration on International varietals and good finesse on coastal Sangiovese. The grapes were har vested at the end of September. Traditional vinification method was used: completely mature grapes were membrane pressed. The must underwent a temperature-controlled fermentation at 24°C for 10 days. This was followed by a prolonged maceration on skins.
Alcohol: 12.5% Price: 4.98 Acidity: 5.6 g/l Residual Sugar: 2.4 g/l
VEGETARIAN/VEGAN

CORTABELLA CHIANTI RESERVA 2008
Region: Sicilia IGT Producer: Sensi
Grapes: 80% Sangiovese, 20% Canailo
Closure: Cork
Vinification: Careful hand picking was followed by destemming and crushing. Fermentation took place spontaneously in small stainless steel tanks of 140 hl – temperature controlled at 28°C for 10 -12 days. After racking, the wine was kept in stainless steel tanks for two years with continuous monthly transfers prior to bottling.
Alcohol: 13% Price: 7.98 Acidity: 5.3 g/l Residual Sugar: 3.2 g/l
VEGETARIAN/VEGAN

EXTRA SPECIAL CHIANTI CLASSICO RISERVA 2008
Region: Chianti Classico Riserva DOCG Producer: Castellani Spa
Grapes: 100% Sangiovese
Closure: Natural Cork
Vinification: Castellani Spa is one of the leading Italian private wineries owned by Castellani family that celebrated the 100th Anniversar y in 2003. The grapes for Chianti Classico Extra Special are selected in the so called “Gold Triangle” of the Chianti Classico area, between the villages of Castellina, Radda and Grave in Chianti. The extraordinar y qualities of this area are strictly linked to the ver y special soil: a mix of Galestro and Alberese stones with small addition of white quartz. The altitude of the area, between 300 and 600 metres, means that cool nights and warm days alternate for a perfect poliphenolic maturation of the grapes. The Riser va grapes are strictly selected and further fermented at a low temperature for a good extraction of flavour. The tannins and the acidity of the Sangiovese were further refined by a minimum ageing of 24 months in traditional oak cask.
Alcohol: 12.8% Price: 7.98 Acidity: 5.6 g/l Residual Sugar: 2.2 g/l
VEGETARIAN/VEGAN

CORTABELLA TUSCAN SANGIOVESE SHIRAZ 2010
Region: Toscana IGT Producer: Sensi
Grapes: 95% Sangiovese, 5% Shiraz
Closure: Cork
Vinification: The grapes were picked at the peak of maturation, around mid-September. Temperature controlled maceration, separated for each variety, at a maximum of 28°C took place in stainless steel vats. The average time of maceration differed for the two grape varieties – 11 days for Sangiovese, 13 days for Shiraz. The grapes were then softly pressed and malolactic fermentation took place.
Alcohol: 13% Price: 6.98 Acidity: 4.9 g/l Residual Sugar: 2.5 g/l
VEGETARIAN/VEGAN

EXTRA SPECIAL MONTEPULCIANO D’ABRUZZO 2011
Region: Montepulciano d’Abruzzo DOC Producer: MGM Mondo del Vino
Grapes: 100% Montepulciano
Closure: Screw Cap
Vinification: The grapes were hand-picked from 15-30 year old vines. After destemming and crushing, the grapes were fermented in stainless steel for 8 days at 28 – 32°C. The wine underwent malolactic fermentation before ageing for 6 months, 20% of which was in American barrels.
Alcohol: 13% Price: 6.98 Acidity: 5.7 g/l Residual Sugar: 4 g/l
VEGETARIAN/VEGAN

CASA LELLA NERO D’AVOLA 2011
Region: Sicilia IGT Producer: Adria Vini
Grapes: 100% Nero d’Avola
Closure: Screw Cap
Vinification: The grapes were harvested by hand in early to mid-September from vines up to 40 years old. Fermentation took place in stainless steel tanks for 10 days at 28-30°C with daily pumpovers, over a 5 day period.
Alcohol: 13.9% Price: 5.68 Acidity: 5.15 g/l Residual Sugar: 0 g/l
VEGETARIAN/VEGAN

NOSTER NOBILIS 2007 **NEW**
Region: DOQ Priorat Producer: La Perla del Priorat (Estriacus S.L)
Grapes: 70% Grenache, 25% Carignan, 5% Cabernet Sauvignon
Closure: Natural cork
Vinification: The La Perla Del Priorat Winer y is a 52 acre estate, one of Priorat’s oldest wineries founded in the 15th centur y by the Carthusian monks of Scala Dei. The estate is planted mainly with indigenous varieties of Grenache and Carignan. The typical mineral soil known as Llicorella is worked by hand. The winery is now run by a young, passionate and dynamic trio: Montse, Miquel and Barth. The grapes were hand-picked from 7th-28th September from vineyards in the El Molar region. The must under went temperature controlled stainless steel fermentation to a maximum of 28°C. Malolactic fermentation. The wine spent time on its lees. The wine was aged in French oak barrel from Allier Forest for 12 months.
Alcohol: 14.5% Price: 9.98 Acidity: 5.9 g/l Residual Sugar: 2 g/l
VEGETARIAN/VEGAN

EXTRA SPECIAL NEW ZEALAND PINOT NOIR 2009
Region: Marlborough Producer: Wither Hills
Grapes: 100% Pinot Noir
Closure: Screw Cap
Vinification: The grapes were handpicked from 10 year old vines. Cold soak was followed by a warm ferment in open top fermenters. The must was hand-plunged daily but no post ferment maceration was carried out. The wine under went malolactic fermentation in barrel and was then matured for 14 months in French oak.
Alcohol: 13.5% Price: 10.18 Acidity: 5.6 g/l Residual Sugar: 1.5 g/l
VEGETARIAN/VEGAN
Notes: Decanter 2011 Bronze; IWC 2011 Bronze

EXTRA SPECIAL MCLAREN VALE SHIRAZ 2009
Region: Barossa Valley Producer: Tatachilla
Grapes: 100% Shiraz
Closure: Screw Cap
Vinification: The grapes were sourced from the central McLaren vale with a component from Clarendon (higher elevation Nth McLaren Vale). The grapes were machine har vested from 5-35 year old vines. The Shiraz was fermented in a combination of small 4 tonne open fermenters for 10 days and larger 10 tonne fermenters for 7 days. Traditional pump over and rack and return methods were used to produce a soft, vibrant wine. Following on from primar y fermentation the individual vineyard parcels completed malolactic fermentation and maturation in a combination of one – two year old French oak.
Alcohol: 13.5% Price: 8.48 Acidity: 7.2 g/l Residual Sugar: 0.45 g/l
VEGETARIAN/VEGAN

ASDA PINOTAGE 2011
Region: Western Cape Producer: Origin Wine
Grapes: 100% Pinotage
Closure: Screw Cap
Vinification: The climate was cooler than normal resulting in slower ripening of grapes which promoted a good balance between sugar acidity and tannin. The grapes were picked from 13 year old vines. Traditional fermentation carried out with 2 daily pump-overs at a maximum temperature of 28°C. Malolactic fermentation. The wine had battonage and spent 7 months on fine lees. French oak stave medium toast for 5 months.
Alcohol: 14.5% Price: 4.17 Acidity: 5.1 g/l Residual Sugar: 4.0 g/l
VEGETARIAN/VEGAN

EXTRA SPECIAL SOUTH AFRICAN PINOTAGE 2011 **FAIRTRADE**
Region: Producer: Origin Wine
Grapes: 100% Pinotage
Closure: Screw Cap
Vinification: The climate was cooler than normal resulting in slower ripening of grapes which promoted a good balance between sugar, acidity and tannin. The grapes were hand-picked from 15 year old vines. Gentle destalk and crush. Pre-ferment maceration lasted 3 days at 10°C. Stainless steel tank fermentation with 2 pump overs daily and maceration at 28°C continued until dry. The wine had weekly battonage. Barrel ageing took place in American oak (medium toast) for 6 months.
Alcohol: 13.5% Price: 6.98 Acidity: 5.1 g/l Residual Sugar: 4.5 g/l
VEGETARIAN/VEGAN

YELLOWWOOD MOUNTAIN SHIRAZ 2011
Region: Producer: Origin
Grapes: 100% Shiraz
Closure: Screw Cap
Vinification: The grapes were hand-picked from 10-12 year old vines. Temperature controlled stainless steel tank alcoholic fermentation at 28°C with two pump overs. Malolactic fermentation completed. No lees contact. Maturation in stainless steel tanks with temperature control. 10% French oak – medium toast staves with micro-oxygenation.
Alcohol: 13.5% Price: 5.98 Acidity: 5.7 g/l Residual Sugar: 5 g/l
VEGETARIAN/VEGAN

MAYU SANGIOVESE 2011
Region: Elqui Valley Producer: Vina Mayu
Grapes: 85% Sangiovese, 15% Syrah
Closure: Screw Cap
Vinification: The grapes were hand-picked in mid-April from 11 year old vines in the vineyards of Quebrada de Talca (350 mt. Alt) El Tambo (550 mt. Alt). The grapes underwent cold maceration prior to stainless steel fermentation at 25-26°C with selected yeast until dry. This process usually lasts approximately 14 days. After malolactic fermentation the wine was racked twice. The wine was then aged in tank. 10% of the wine was aged in French oak barrels for 6 months.
Alcohol: 14% Price: 6.98 Acidity: 4.8 g/l Residual Sugar: 2.7 g/l
VEGETARIAN/VEGAN

Dessert Wine

ASDA ASTI SPUMANTE NV
Region: DOC Asti Producer: Araldica Vini Piemontesi
Grapes: Moscato d’Asti
Closure: Natural Cork
Vinification: The grapes were hand- picked in September. Fermentation took place in temperature controlled pressure tank using R2 yeast. Fermentation was deliberately stopped by chilling and filtration.
Alcohol: 7% Price: 5.13 Acidity: 5.5 g/l Residual Sugar: 87 g/l
VEGETARIAN/VEGAN

Vegetarians and vegans in London ought to be thrilled with the launch of The Third Estate, formerly a Leeds based shop. All of the shoes are vegan and the clothing is ethically sourced and eco-friendly, often manufactured in the UK. The staff are also super lovely and attentive, and the general atmosphere of the space is friendly and welcoming.

It’s hard to describe so much coolness in words, so instead I’ll share the 16,726 pictures I’ve taken. Didn’t you know vegans have to have a camera to hand at all times in case of food?

Sean of the Fat Gay Vegan blog put together a launch celebration for the shop, bringing in samples and freebies donated by local companies including Vegan Peasant Catering, Ms Cupcake, Hipoyfryd, Saf, Inspiral, and Sweetbird among others. A massive thank you to the companies generous enough to donate goodies for the day!

Shoe brands include Vegetarian Shoes, Novocas, Ethletic, Macbeth, and more. There’s rumour of some pretty great brands coming into stock soon, so keep an eye out!

Even if you’re not into shoes, there’s loads of cute and funky apparel for indie shoppers who want to support ethical fashion manufacturers. Brighton’s Get Cutie stocks some dresses at the shop, as well as animal print goods from Brat and Suzie. I got myself a super sweet black and white polka dot dress by Annie Greenabelle that’s made with fairtrade organic cotton that’s thick and feels great.

The Third Estate is located at 27 Brecknock Rd, Camden, N7 0BT. For up to date shop information and opening times, visit the Third Estate Facebook page.

It’s not that I haven’t been writing recipes lately. Not going to lie here – between all the usual workload and deep frying sushi I’ve been going out lots and lots. I live about 30 miles South of London, halfway between there and the coast (Brighton), so it’s all too easy to jump on a train to get somewhere nice. The Boetti and Kusama exhibitions at the Tate Modern have been taking up lots of my time, and I’ve been trying to spend as much time as possible with the amazing friends I’m honoured to have. It’s hard to strike a balance.

Let’s see. What else? I’m working on an aged vegan cheddar that’s pretty ace, I started making my own natto, and I’m gearing up for my favourite day of the year: Eurovision. It’s my version of Christmas, which is my own personal c-word (the other one doesn’t bother me in the slightest). I’ve got an article on Greek food in the American magazine Veg News this month, too, so May is shaping up to be pretty brilliant.

Anyway, I’m a massive fan of strongly flavoured foods, sauerkraut being just one (last week I had a grilled “cheese” with natto and sauerkraut both in the mix). Combined with my craving for greens (my diet has been largely based on MSG and deep fry lately) and something salty (a rarity for me), this idea came to me a few days ago. It’s sort of like gnocchi but less fancy sounding, and it’s fried so obviously it’s going to work. If you’re a fan of dill, chuck some in at the last minute!

I don’t crave chocolate. Ever. I’m aware this puts me in the 0.00001% percent of the population that’s probably psychologically incomplete in some way, a freak of nature, some genetic deficiency. This inevitably comes as a shock to most people. Chocolate is, after all, one of the most desired foods out there, a monthly source of comfort for women, a compulsive treat for anyone who’s craving a sugar boost. For me it’s neither of these things, and I’m okay with that. Here’s why:

I love chocolate, and I mean really love. Nothing can touch the sensation of a piece of unadulterated chocolate melting on the tongue, and to me that’s what it’s all about. If I want to satisfy a sugar craving I seek cake, but if I want to savour something that just happens to be sweet, to have a nice treat with an afternoon coffee, a couple segments of quality choc is where it’s at. To me chocolate is something to appreciate, and appreciate it I do. And I can really get behind appreciating these bars by The Raw Chocolate Co (like reeaaaaallly really).

It’s so hard to avoid sounding pretentious when describing something good. Sorry. But seriously, it is. Now for a run-down of the flavours.

For the serious connoisseur

Chocolate purists will most appreciate the pitch dark bar, comprised of 72% raw cacao solids and sweetened with coconut sugar (a sustainable body-and-environment-friendly alternative to cane sugar). It’s often all too easy to attribute too much bitterness to commercial dark chocolate, but somehow these guys manage to take that edge off, creating a perfect balance between bittersweet and the tangy undertones any good dark chocolate should possess.

Like its parent bar, the Goji Berry and Orange Bar also contains the same high levels of cacao, complementing its rich intensity with orange essence and goji berries. The orange flavour is fairly subdued, so instead of a citrus bar with a vague implication of chocolate it’s a quality chocolate bar with a suggestion of orange. Many other brands I’ve tasted have failed to get that right. Goji berries have never done anything for me, but I like the texture they impart in this bar.

If you’re avoiding all sugar

The Raw Chocolate Co offers two chocolate bars with no added sugar: Dark Raw Chocolate with Mint and Dark Raw Chocolate with Orange. Like its coconut sugar cousin with goji berries, the orange tones in the latter bar aren’t at all overpowering. The same goes for the mint, although I must admit this is probably my least favourite of the bars (but a disclosure: I will rarely opt for mint chocolate in any circumstance save ice cream – holy cow that’s what I’m going to make with this. Score).

Both are sweetened with xylitol derived from birch (I have no idea how that works, but it sounds mighty neat) and are comprised of 70% raw cacao solids. The texture of these bars is slightly smoother and, while I had my doubts about using xylitol as a sweetener in chocolate, I think it works. Ideal if you’re looking for low glycemic index sweets (xylitol ranks at an impressive 8), this sweetener also keeps the dentist happy.

More luxury for milk choc fans

Yes, yes, the bars are all vegan, but super creamy and smooth just like rich milk chocolate. The Organic Vanoffe bar (which my partner likened to Caramac bars he had as a child), sweetened with both coconut palm sugar and malty-sweet lucuma fruit, is more akin to white chocolate (there are no cacao solids), but still has a subdued chocolatey taste. It is, hands down, one of the most unique chocolate bars I’ve ever tasted, and I mean that in the most complimentary way possible.

Claimed as a “naughtier version” of the vanoffee bar, Vanoffe Dark is made with 55% cacao solids and I can’t begin to put into words how amazing this bar is (in fact I think it may become my go-to milk choc). The taste of natural vanilla is stronger in the light vanoffee bar, where it comes out as an almost caramel-y, whereas with the dark it’s more of a hint that lingers. Talk about a stellar aftertaste. It might be time to ditch that pretentious attitude that came out initially in this post, buy this in bulk, and spend an evening with Bridget Jones (okay, more likely Todd Solondz, but you get my point).

So what are you waiting for?

Check the website for a list of stockists and go buy some of this amazing chocolate! All bars come in both 44g and 22g sizes, are made with all natural ingredients, sourced ethically, and are raw. The company also sells a range of other products, including cacao butter, lucuma powder, chocolate covered berries, and more.

The Raw Chocolate Co can also be found on Facebook and Twitter.

U.R. Station

Tofu with vegetable soup from UR Station (65 baht)

This clear, salty, and celery-strong broth came packed with veggies, mushrooms, and a peppery faux seafood ball, with seaweed for added flavour. Recommended for anyone seeking a light lunch without a spicy kick.

Let Kip eat cake

Coffee Cake from UR Station (55 baht)

The few vegan cakes I’ve had in Thailand are so mind-blowingly good I have a hard time believing they are dairy free (the creamy frosting layers are to die for)—this was no exception. A rather dense layer cake, this had a mellow coffee flavour and not too much sugar. There were a couple of other cake options as well but coffee will almost always win out when it comes to my appetite.

U.R. Station also does pre-ordered cakes, so if you’re local in BKK and are looking for a vegan birthday cake or the like, then check these guys out.

Final Thoughts

Often when I dine out, especially while travelling, I constantly pepper the staff with questions about what’s on my plate and the method(s) behind the end result. I probably approached the counter half a dozen times with queries and everyone who worked at the café greeted me each time with a smile and detailed responses. That sort of thing goes a lot way, and combined with good food it leaves more than a positive taste in my mouth about any establishment.

Baan Suan Pai Jay Food Court

100% Jay Food Court

Baan Suan Pai Food Court, Bangkok

Open until around 14:30, grab some early grub here to keep you going until dinner.

Laab, Rice, and Tofu Greens (30 baht)

Thai Vegan Larb and Tofu Greens at Baan Suan Pai, Bangkok

Packed with the usual laab flavour stars (chili, lemongrass, mint…), this is almost like the Thai equivalent of our tofu scramble (except a thousand percent better). I’ve enjoyed larb at many a Thai vegetarian restaurant, but Baan Suan Pai dishes up one of the better versions.

The tofu and greens had a mild 5-spice flavour, not at all overpowering nor spicy, and included a few specks of faux meat. A great combination with the larb and rice.

Mushroom Soup in a light Broth (30 baht)

Thai Breakfast Soup with Mushrooms at Baan Suan Pai, Bangkok

One of the things I love about Southeast Asia is the embracing of soup as a breakfast item. Thai parlsey, white fungus mushrooms and peppery-mushroom based faux fish balls served up in a light broth, this noodle bowl was heaped with copious amounts of deep fried shallot and fresh herbs and made for one of my favourite brekkies of all time.

Final Thoughts

Faced with a long overnight train journey, on my second and final visit to Baan Suan Pai I bought some lemongrass “beef” with galangal and tofu in yellow curry sauce for takeaway. I wish I’d have taken a photo, but balancing both food and cutlery on a bumpy train ride left little room for a camera. My bad. I still spilled it anyway (and it was an ace dinner, duh).

This place easily rates in my top 5 must eat vegetarian haunts in Bangkok. It’s only a breakfast and lunchtime deal though, so plan accordingly.

While a traditional Northern Thai dish popular in Chiang Mai, incidentally one of my favourite cities in the world, it’s in Bangkok (my absolute favourite city in the world) where I tried this spicy gem of a dip. Normally nam prik ong is made with ground pork, and I’ve had it with tofu also, but here I’ve opted for TVP and aubergine. For a real treat forget about the tin and wait until summer when tomatoes are at their best.

It’s great with rice, but conventionally served with fresh vegetables. Blanch or steam them very briefly, only a minute at most, and serve alongside veggie nam prik ong for an easy party or potluck dish. Or meal. Or midnight snack.

Water Lily Vegetarian Restaurant (Formerly Fatt Yan), Kuala Lumpur

Claypot yee mee: comfort and flavour in a bowl

Claypot Yee Mee from Water Lily (RM 6.80)

Basic vegetables and noodles in a not too salty gravy, the claypot made good comfort food as expected from nearly any dish of this style. Ingredients included cualiflower, carrot, shiitakes and other mushrooms, tofu, and noodles. An extra splash of soy sauce and I was all over the mee.

Marmite spare ribs (yes, really).

Marmite Spare Ribs from Water Lily (RM 12)

Mind-blowing, as you can only imagine, I had no idea what to expect until the plate hit the table and the strong aroma of marmite began to rise up. The faux meat was even pink-ish in colour like pork, and sugar cane was used as the bone. The texture wasn’t at all rubbery as some faux meats can be, and using marmite on ribs might just be the best idea ever. I make an effort to try something new every time I return to a restaurant while I’m away, but I ordered these multiple times!

Meat floss bean curd

Meat Floss Bean Curd from Water Lily (RM 15)

A very simple dish that won’t leave you hungry, massive chunks of tofu are deep fried and served on a bed of greens in a salty-sweet sesame broth. Veggie meat floss and what tastes like preserved vegetable in black bean are served on top of the tofu; the latter was the more flavourful ingredient.

Lemon soya chicken

Lemon Soya Chicken from Water Lily (RM 11)

These texture-perfect light, crisp batter coated faux chicken pieces come smothered in a thick, sweet lemon sauce. They’re lighter than the ribs, softer, but equally moreish.

Vegan Shark Fin Soup

Vegan Shark Fin Soup from Water Lily (RM 8)

Fine shreds of faux ham constituted the shark fin replacement in this thick and moderately tangy soup. I sensed a tiny hint of sesame, but couldn’t peg the whole profile. All I know is it was brilliant.

Fried Tom Yam Bee Hoon at Water Lily, KL

Fried Tom Yam Bee Hoon from Water Lily (RM 8)

Normally served as a soup but adjusted since I was already having another soup, these thin, fried rice noodles with veggie prawns and sprouts made for a great afternoon snack. I even enjoyed the prawns, and I’m not usually a huge mock seafood fan. Pineapple and chilli slices were thrown in with the tom yam paste in the stir fry, with a strong lemongrass taste to take it up a few notches in flavour.

Final Thoughts

The thing I most loved about Water Lily, even aside from the food, and what kept me going back repeatedly, was the interested staff. Enthusiasm is catchy, and when someone gets excited about the food they’re preparing and wants to show you their products, question your opinions, and discuss techniques, then I’m immediately interested right back. I generally don’t frequent a restaurant more than once or twice if I’m in a big city with an array of dining options, but I’d recommend this place over and over again. It’ll be my first stop next time I land in KL.

If you’re here in hope of finding a recipe for vegan shrimp then my apologies; you won’t find that here (although if/when I can find some konjac powder I’ll be working on that too). I came back from Singapore a few weeks ago with half a 65 litre rucksack full of veggie meat and seafood, so that’s where this particular ingredients comes in.

That and it’s Food Network Friday, a vegan cook-a-long hosted by Tami Noyes (of American Vegan Kitchen fame) at Vegan Appetite. This week’s recipe to veganise is Shrimp Scampi with Linguine by Tyler Florence. I hardly changed a thing, cutting the recipe in half but keeping similar quantities of garlic and shallot, and upping the fat content marginally.

This would be an equally good dish, fast to prepare and goes down well, without any added faux seafood, but some sliced grilled vegan chicken would work nicely if you demand a protein in the mix. Grilled lemon-y tofu would be a winner too.

I recently spent a few days in Bangkok, a once hated city which has grown on me in ways reminiscent of disordered teenage crushes (ohmygod I-like-you-so-much-we’ll-be-together-forever-let’s-have-babies-and-save-the-world). It’s a city of food, pure and simple. It was made to be eaten, and that’s precisely what captured my interest and drew me into this urban love affair (I-can’t-stop-thinking-about-you-do-you-love-me).

I set out early one morning to have breakfast at a vegetarian food court near Chatuchak. Alas, it was Monday, the one day a week the restaurant is closed. Crushed (but not overly so as the adjoining shop remained open and I found some vegan chili belacan), I was directed to another vegetarian stall down the road.

I’ve no idea the name of the place, (which is off Kamphaengphet 2 Rd) but I owe them my soul for introducing me to khanom jeen.

In Thailand noodles are mainly featured in fried dishes (the ubiquitous pad thai, for instance), and curries are almost always eaten with rice. This street dish is the exception, where khanom jeen noodles are served with one of a selection of different curries and any number of condiments to suit personal taste. It’s a cheap dish, not generally huge in portion size, usually costing a more than reasonable 20-30 baht (in the ballpark of 50p), and is well worth seeking out.

The khanom jeen stall I found had three curries to serve with the noodles: green, nam prik, and nam ya. The language barrier between the owner and me left me leaving her to decide, and she chose nam prik (I had her write the dishes down and later had them translated). That’s not the recipe I’ve written below, which is more of a simple and basic red curry with extra added galangal, but you get the idea. More to come, hopefully.

For the cheese I used the not yet available melty red leicester Sheese, but I’d wager anything similar would work so long as it’s a strong cheese (I wouldn’t use Daiya, for instance). Cheezly should work fine.

Speaking of deep fried, I never cease to be amazed at how little damage someone like me manages around a big wok full of hot oil. I mean last week I splashed some hot fat on my eyelash, but considering my track record in the kitchen that’s not much to cause worry. Okay, so almost everything I own has a grease stain but whatever.

If anyone can work out how both my kitchen and bedroom (!!!) doors get coated in food, I’ll mail you some cake. It’ll come flat packed like an Ikea desk.

Vegan Koeksisters

Sounds gross, tastes great. I think if I ever opened a diner in which I was in charge of menu titles, that would be the restaurant’s name.

Half of what I didn’t eat straight out of the oven got served with rice, the other half with what you see in the picture: fried spring greens (collards) with onion, garlic, soy sauce, worcestershire, and a splash of balsamic vinegar.

Another South African inspired pudding, this is a bit like tiramisu made with coconut cookies, creamy caramel sauce, and mint chocolate. It’s exceedingly good for the waistline and should be consumed in large quantities.

Okay, so this is less of a recipe and more a suggestion of how to throw together a layered treat of wonderful, but here are some vague measurements anyway. I’ve never actually had one of these made properly (err can anyone confirm if Orley whip is similar to Cool Whip?) but either way this turned out seriously good. And dead easy. And completely gone.

Anyway, this South African porridge (that’s polenta to me, maybe grits to you) pie is made with layers of thick polenta, rich tomato based sauce with veggies, and tempeh bacon. Feel free to use any tempeh bacon or even gluten based facon or bacon bits over my version.

The recipe is fairly forgiving and since it’s a casserole not much is likely to go wrong, so don’t worry about perfect layers or holes.

Melktert is a South African dessert made from milk, which I suppose explains the English translation (milk tart). The pastry used seems to vary depending on preference, so a sweet shortcrust should work also. Whatever. This served me well for my third dinner last night and first breakfast of today.

I still have no idea what I’m doing. I’ve never had this dessert before, even in my pre-vegan days, but the idea of a not too sweet custard like pudding appealed to my experimental side regardless (speaking of experiments, what do you think of this gem of a fusion foods project).

When discussing possible ideas for Vegan MoFo (I’m such a scatterbrain recently, unable to organise anything efficiently) my Joburger friend Claudine suggested a week or two of a South African theme.  And since I know absolutely nothing about the cuisine, it sounded like a fun challenge.

So, Bunny Chow. A street food that’s basically curry in a scooped out bread bowl. It’s usually served in a cut end of a whole loaf, but there are only two of us here and I needed to save space for at least 9 more meals I had planned for the day. Yeah, so rather than massive bread bucket I went with minimal bread roll.

You could really use any favourite curry for the concept, but I thought this turned out pretty well, considering I have no idea what I’m doing here.

First you will want to make a rich batch of fresh soy milk. Soak 1/2 cup of dried soy beans in two cups of water overnight. In the morning blend the water and beans to a pulp in a liquidiser/blender and pour into a medium saucepan to heat. Swish an extra 1/2 cup of water around the blender to pick up any bits that didn’t make it into the pan and pour it in.

Heat on medium high until the mixture starts to rise. Immediately turn the heat to medium low and heat for around ten more minutes, or until the gross beany smell is gone and it begins to smell sweet.

Line a mesh strainer with a piece of fine muslin and place it over a large bowl. Pour the contents of the pan into the strainer and mix it around a bit to allow some of the soy milk to seep through. Add 1/2 cup of boiling water into the pulp and stir it through. Rather than burn my hand off, I tend to leave it for 10-15 minutes before wringing the muslin to extract the soy milk, but the general idea is just get the liquid out. As much as you can. You should be left with about 2 cups of soy milk in the end, give or take.

Be sure to save the now strained soy pulp inside (okara!) because you can use it for lots of other things.

Pour the soy milk into a shallow frying pan and put the heat on low. Super low. As in no bubbles, no potential for boiling. After 5-10 minutes you will see a skin form (try lightly blowing on the surface of the milk and you will definitely start to see it after a few minutes). Once a solid skin has formed across the surface of the milk, carefully cut around the edges or stab them down with a chopstick so you can remove the sheet from the pan.

I would like to give advice on how to do this cleanly, but basically I just fling soy milk across the kitchen and eat the yuba straight out of the pan with chopsticks (with a tiny bit of soy sauce or kecap manis is my favourite).

Each time you pull a sheet off the top a new one will begin to form, so the yield is dependent on the size of the pan you’re using and how much soy milk is in there.

Even if you’ve only got the patience for one sheet, give it a try. You can always store the rest of the soy milk for a rainy day. Or coffee.

There’s also the fact that when give the choice between the pub and blogging I think the former will almost always win, so that was my Wednesday. Yeah.

As usual the potluck was full of fabu people, excellent food, and lots of silliness. The new venue, near Holborn tube, is also much more central and has the potential to hold loads more people (and food). I’m going to miss the event being held at Ms Cupcake, however, just because they’re all so lovely and I’m a bit in love with Brixton.

Drooling from the other side of the camera

Stuffed Shells - a big hit

Quiche Broccoli from Vegan Brunch

Awesome, cool, beautiful people

I don’t think people realise  I spend most of my time by myself, indoors, working (I’m self-employed and work from home), so I don’t see a great deal of social contact outside of these events. My theory (excuse?) for my excitability when I’m out is I’m just getting it all out in one go. Anyway if you’ve noticed a short blondish girl with the dress sense of a toddler stealing food from your plate and/or randomly feeding you with fingers, my apologies.

This is a complete rehash of the same recipe sheets from last year, but I love to keep my favourite MoFo recipes together (just kidding but I do like to pretend to be organised). They’re in PDF format, so you can either type stuff in (hello copy/paste) or print them blank (you’ll have to delete the text) and hand write stuff on.

There are two sizes: A4 for those of us in countries that don’t use letter size, and and letter size for those of you who don’t use A4 size. If you’re in the states, it’s letter. Please let me know if you have any problems (I recall a couple of folks did last year, but I can’t remember exactly what).

Vegan Month of Food 2011 Recipe Sheets

• MoFo Recipe Organiser (A4 Size) (70)
• MoFo Recipe Organiser (US Letter Size) (68)

People are always asking me how I make my own tofu and I’m always telling people it’s easy and to give it a try. And yes you can always add your own herbs and flavourings in the curd to craft your own schmexy tofu varieties.

Awhile back I posted this tutorial, but not everyone has a press or a mould, nor a soy milk machine, so I thought it’d be worth posting a quick tut on how to make your own bean curd without any fancy equipment (in fact I’ve given up using my soy milk maker out of preference for this blender/liquidiser method). This will only make a small quantity, but consider it a jumping off point. You can easily double or triple it later if you decide you want to make more.

Soak 1/2 cup of soy beans in 2 cups of water overnight. In the morning skim any gunk off the top of the water and blend the beans and soaking water along with another 1 cup of water. You don’t need a mega liquidiser for this, just something that’ll make a good pulp out of the lot.

It will smell rank at this point, but take note of it so you can spot the difference in aroma once heat has been applied.

Pour the contents of the blender into a medium saucepan and turn the heat to medium high. Stir constantly while the mixture heats. Once it comes close to boiling, the top will grow foamy and rise. Quickly remove the pan from the heat to stir everything back together again. Heat for a further ten minutes on low heat and you’ll notice that pre-cooked beany smell has disappeared. Be careful not to leave on high heat for too long else everything will curdle and you’ll have to chuck it out and start all over!

Meanwhile place a mesh colander over a large bowl and line it with thin muslin. Once you’re finished heating the soy mix, pour it into the fabric and press as much milk through as possible (use a spoon or spatula to help). Add another 1/4 cup of boiling water to the soy pulp and stir through, again pressing out as much as possible. I usually leave it to cool for a few minutes so I can just twist the muslin up and squeeze with my hands.

You will be left with what’s known as okara, the by-product of all soy milk and hence tofu production. Pop this in the fridge because you can use it for all sorts of other recipes.

Pour the contents of the bowl, your soy milk, into a saucepan and heat until the temperature reaches 180 F.

Mix 1 teaspoon of nigari flakes plus 1/4 tsp gypsum with 2 tablespoons of hot water in a small bowl or cup (you can experiment with using just one or the other coagulant, but this is my preference for taste and texture). Stir until the nigari is dissolved. When the soy milk is hot enough remove it from the heat and stir quickly a few times  before pouring the nigari/gypsum/water across the vortex, ensuring you cover as much of the milk as possible.

Pop a lid on the pan and leave aside for a good ten minutes for the curds to separate. Sometimes it helps spread the coagulant evenly by lightly agitating the pan a few times.

Either get a clean piece of muslin or rinse the one you’ve already using and line the mesh colander once more over the bowl. Check out the curd in the pan; it should look like a big clump of white floating in greenish clear liquid. If it still looks opaque and milky then try applying some more heat to the pan and gently agitate it again.

Carefully pour everything into the muslin. Tilt the colander from side to side to let as much of the whey pour through as possible but do not stir the curd or use utensils to press liquid out.

You can do one of two things here: either ball the muslin up as tight as you can, wrap it equally tight in a tea towel, and press it with a heavy object or five (like books), or mould it. Because the former method is pretty self explanatory I opted to do the latter for this tutorial.

Find a small (and I mean small – no more than 4-5 inches square for one batch) tupperware container and line it with a tea towel. Set the muslin on top of the tea towel and carefully distribute the curd to lie flat in the container (you can use your fingers or a spoon). Fold the muslin over the curd so it covers the container evenly. Fold another tea towel over this and place a heavy object(s) on top to press. The amount of time you leave this depends on how firm you want your tofu, so you’ll need to experiment!

And that’s it! Once you remove the weight and towels, unfold the muslin to find your very own home crafted tofu!

I’ve been quiet. Super quiet, uninspired even, but here’s to this year’s Vegan Month of Food (MoFo) getting me back in gear!

Many of you know what Vegan MoFo is all about and how it came to be, but for those that don’t it was created around the concept of NaNoWriMo. The basic concept is to write as much as possible during the month about, you guessed it, vegan food.

Last year my focus was on Southeast Asian cuisine, while this year I’m concentrating on whatever comes to mind.* For week one I have planned** a series of posts on soy foods, mostly based on making your own. Think fresh soy milk, yuba, tofu, okara, and things to do with them.

And that’s about all this gal’s got. Aside from a stick on tattoo that says  ”hello my name is Mrs Bieber.” Hey, it was a birthday gift.

* Don’t be surprised if I just post all about ponies one day.
** Consider just how loosely I am using this word.

What strikes me most about Blissful Bites is how accessible it is by folks who just want a good selection of simple dishes to throw together without hours of effort. It’s a good book to open when looking for week night meals – just select two or 3 dishes and you’ve got a complete dinner (Christy provides some sample menu ideas at the back of the book).

Coconut Polenta and Dijon Dill Green Beans

The book is picture heavy and is laid out in an orderly fashion, first by meal and food groups and then by seasonal ingredients. Helpful icons indicating allergens, timings, and favourites are also a nice addition to the already easy to read recipe listings. Basically the inside pages are really, really pretty.

Most of the ingredients are easily accessible here in the UK, so I’m assuming the same would apply for much of Europe.

I’ve tried a small selection of recipes from the book and believe it to be best suited to people who lead busy lifestyles and want to consume more natural whole foods and grains in their diet. There are also quite a few macrobiotic and raw food recipes if that’s your thing. Quantities of salt and sugar are kept minimal as well (but you can always be cheeky like me and add more), the latter often replaced by increasingly popular sweet subs like brown rice syrup.

Thyme for Miso Soup from Blissful Bites

Unfortunately I haven’t been able to capture many decent pictures, but I’ll be adding more  Blissful Bites recipe images as I cook my way through the book! That is, of course, provided I ever make anything but the miso thyme soup ever again (so, so good).

If you like the look and sound of this new book, please support Christy and purchase Blissful Bites.

I’ve had a few people request this vegan meatball recipe since I made it for the June London Vegan Potluck and two months later I’ve finally got around to making it again, snapping a pic, and typing it up.

It’s a pretty simple deal, although you need to give yourself time for the gluten to cool in order to obtain the best texture. I’m fairly sure extra firm (and extra pressed) tofu would work in place of the okara (if anyone tries it, please confirm). I’ve also successfully used almond pulp from homemade almond milk (though not the full 200 grams).

I like to have this sort of thing as part of a picnic or potluck spread because it’s fun finger food, but a light and simple salad (olive oil + lemon dressing) is a suitable accompaniment as well. Serve hot or cold.

SAF Kensington

http://www.safrestaurant.co.uk/

Lunch to Share

I met with a new friend (who I met via the amazing Ms Cupcake potlucks) and due to near starvation on his part we nearly left to go in search of one of London’s many vegan buffets. Alas, my ninny failing phone and its inability to tell me anything (don’t get a smartphone; they make you a stupidperson) and lack of decision-making skills naturally meant one thing: someone else had to be in charge of everything. So we stayed- mostly, I think, because my lunch companion wanted food pronto.

We decided to order a few different things to share, always a win-win when there are lots of drool worthy menu items. From the starters we chose the Mushroom Gyoza and the Saf Cheese Trio. Both were winners but the latter absolutely rocked the meal. I make a lot of cashew cheeses at home so my expectations were fairly high, but I wasn’t disappointed in the slightest. The plate came with three varieties, a herb, tomato, and olive cheese (if I remember correctly). All were equally good in my mind. I’m always doubtful of anything containing flax (I love what it does for baked goods, but if I can taste it then you can keep it all), but for some reason their raw flax crackers don’t have the same grassy flavour. Orange and yellow pepper coulis garnished the plate, along with a jam and fresh herbs. It’s pricey at £14.80, but a treat worth the splurge.

The gyoza was also tasty, but a little misleading. The menu describes it as “wrapped in bean curd,” but it was steamed in ordinary flour dumpling pastry. Our server informed us the change was due to the curd not holding up as well, which I can understand having worked with yuba myself (assuming that’s what they were using). The shiitake mushroom filling still stood out (how could anything with shiitakes not?) but I’d have loved to, purely out of curiosity, see how they made the soy based version.

I was a big fan of the Pad Thai on Manna‘s old menu, so the same stood out immediately on SAF’s menu. Plus our server  recommended it as his favourite, so that’s what we opted to try. Dressed in a creamy chipotle sauce (not very spicy unless you choose to consume the chilies alongside), the dish came stacked with courgette noodles, thinly sliced carrot, fresh coriander and tomatoes, sprouts, peanuts, and what I’m assuming was mangetout. A cool addition to the plate was a few sheets of nori; my buddy had the smart idea of making little sushi rolls, which were ace. Totally worth ordering.

Dessert

For pudding we split a slice of the berry cheesecake, a creamy cashew based treat in a coconut crust with berry coulis. Some vegan cheesecakes are naff, but thankfully this was completely the opposite. I pretty much licked the plate (surprise from classy ol’ me).

Final Thoughts

Don’t discount raw food just because it sounds, well, like raw food. I’ve been happy with every raw meal out that I’ve tried, and SAF was no exception. I can’t wait to go back to try their Pho (And eff me, the Havana Daydreaming cocktail looks… dreamy!)

One of the most noteable things about the British psyche is its obsession with the weather. It’s not an idle chit-chat conversation point, either, but a topic of great interest. Being American, it took time to grow accustomed to weather talk being a highlight of an exchange as opposed to a sign that conversation has hit a dead end. It’s not just about conversation, however, as the weather here extends beyond that into an almost comical battle-for-control relationship with outdoor life.

My theory is that Brits conceive of weather as a force manipulated by their wardrobe choices rather than a system to dictate appropriate dress. Allow me to explain.

Come that first moderately warm day of late winter/early spring (and by “warm” I mean the sun is out and it’s not raining) winter coats are shed and replaced with light rainproof outerwear. This is regardless of temperature. The sky could be throwing it down the rest of the month, complete with chilly winds and general misery, but damnit it’s spring so you will dress in prescribed seasonal clothing!

Once summer is here the phenomenon grows to often absurd levels. So what if it’s only 12 degrees (just under 54 F) in July? It’s July and therefore I must wear almost nothing. See, my thought would be to wear the skimpy sundress if it’s warm outside; here you wear the skimpy sundress to make it warm outside.

Furthermore, I often see people wearing swimsuits out and about in my town. I live 30 miles from the sea and very few Brits have pools (very few). I’m curious if they’ve had any luck bringing the beach that much further inland as a result of personal attire.

My favourite is late fall, when it’s drab, the days are getting darker, and it’s genuinely time to pack away the summer shorts. But what’s the point when you still have a perfectly serviceable midriff-trim fringed cami to call forth summer’s sweltering rays (people practically die when it hits 70 F here)?

Anyhow, it’s been a bit of a hit and miss summer here in the Southeast, not unsurprising given recent years, but in the true spirit of being British (did I mention I’m a citizen now?) I’m going to behave as if it’s summer. You know what they say: if you can’t beat ‘em, join ‘em.

So I’m going to keep avoiding work, spend as many days out as much as possible before Autumn creeps in, and eat as many summer salads as I can before my imagination can no longer cope with the defense mechanism that keeps me from the truth: it’s cold and England will never be a tropical country.

Without further ado, a salad recipe (if you can’t be fussed to marinate tofu then buy a good, firm, flavoured tofu to use instead).

This is my second time participating in Food Network Friday (FNF), a cookalong event where participants veganise a chosen Food Network recipe. This month I got to choose the recipe (responsibility, OMG!), a stuffed shells dish by Emeril Lagasse, and it did not disappoint. Hint: this is a good dish to trick eggplant haters into consuming what’s actually one of the best vegetables on the planet (fact-don’t argue). If, however, you’re one of those people who in spite of all reason opposes aubergine, I’m pretty confident you could use courgette (zucchini) or pumpkin/squash in its place.

Believe it or not I escaped the entire preparation unscathed. I wasn’t even wearing an apron and I walked away in moderate tidyness. I didn’t get a single drop of the lemon juice in my eye (which, odd as it may sound, might be a first as citrus appears to have an extreme affinity for my eyes).

Recipe Notes

I halved the recipe and took note of my changes and replacements this FNF, so I’m happy to provide my notes. If you have access to such a thing, use a crumbly sausage substitute. Otherwise dice the sausage up into tiny pieces so you don’t later fight to mash it all into the shells.

I roasted my eggplant first (ridiculously hot oven, stab the aubergine a few times, pop it in for 20-30 minutes, cool, remove flesh, chop), so that aspect of the filling was more of a mash. I toyed with adding some liquid smoke (it goes so well with eggplant), but decided in the end to follow the recipe more accurately.

Last but not least, I cut the cream down immensely. The original recipe called for three cups, but I couldn’t bring myself to add that much (even having halved the recipe), and it worked fine with just the 1/3 cup I opted for. Besides, tomatoes are in season here right now and don’t need any help boosting their awesomeness!

Redwood Foods sponsored the event, and the awesome Ms Cupcake crew (*ahem* Jayson‘s savoury cooking skills are on par with his baking abilities) threw together two fabulous trays using the new meatballs. One included a tomato based sauce with fresh basil and the other a rich onion gravy. A great big thanks to Redwood for the donation; they went down a treat.

One of my favourite food concepts was Fat Gay Vegan‘s chipotle popcorn with brown sugar. It’s totally going to hit my movie night snack list one night soon. Other grub on offer included the pita pockets above (yum), chai tea (double yum), dessert strawberry gazpacho, mini quiches, chocolate bonbons, an ace chickpea stew (bring on the chili!), pakoras with raita, sesame seitan, and loads more.

A massive thanks to the Ms Cupcake staff for opening up their space for the potluck. I can’t wait for the next one (and if you’re in London, vegan or not, you should be excited too. Come along!)

Brighton PPK Picnic

On Saturday we celebrated veganism some more with our third Post Punk Kitchen summer vegan picnic. Despite having met plenty of great folk (and made some BFFS) from these gatherings, I still get excited about the prospect of meeting other cool potential friends. This year’s picnic wasn’t disappointing in that respect.

Even if you’re shy and anxious, I encourage you to pluck up the courage and attend events like this. It’s such an overwhelming feeling to know you can eat everything there and the people surrounding you hold the same underlying views. Even when you don’t know everyone (or anyone), there’s a lot of comfort to be found at these gatherings.

Perfect for strawberry cheerleaders seeking an afternoon pick-me-up with a bit of a zing, this fast and easy smoothie will hit a thousand spots (no, really, it’s inevitable I’ll miss my mouth and dump half of it down me). What’s even better is there are only four ingredients! You can throw an apple in there too if you’ve got a liquidiser strong enough to pulp it.

It feels like a bit of a cop out posting a recipe so basic, but this easy smoothie is one of my absolute favourite things about summer and I think it’s worth sharing. By the time Autumn comes around I’ll have nearly an entire freezer drawer dedicated to frozen strawberries from the summer harvest, purely so I can continue to enjoy this drink as far into the cooler days as possible.

There’s no sherbet in the smoothie recipe, but the flavour and mouthfeel (is there any food descriptor more annoying than that word?) really reminds me of that weird sans-carbonation fizzy sensation (flavour explosion? Taste sensation? Why do all of these words sound like they’ve been invented by an out of touch marketing team?)

Incidentally, sherbet from the UK isn’t the same as sherbet in the US. Here it’s a fizzy powdery sweet (or drink), whereas in the states it’s a frozen treat (like sorbet but with dairy).

Mestizo

http://london.mestizomx.com/

Starters

Panuchos at Mestizo

Panuchos: Two corn pastries topped with refried beans and marinated onion (£6.80).

I’m sorry, but corn tortillas beat their flour-based cousin’s arse in almost every way (save the godsend comfort food that is the burrito). Stuffed and smothered with refried black beans and sauce, topped with pickled red onions, they take tostadas up about a million levels. I can’t wait to try making my own version!

Taco Nopales at Mestizo

Taco Nopales: Two corn tortillas topped with tender cactus leaf and tomato, cilantro, onion, and japaneño chiles (£4.80).

Again with the tortillas. Admittedly this was my first taste of cactus, and I’ve got to say I’m a fan. I can only imagine if I ever tried it fresh from the source I’d praise it yet higher. Not at all spicy, not a chile in sight, these colorful little wraps come with a side of basic black bean sauce. I tried my best to be as British as possible, so ate them with a knife and fork (for real, this is the only country in the world where you might see people consume even burgers with cutlery).

Main

Molcajete Mestizo with Chipotle

Vegan Molcajete: …mixed grilled vegetables, spring onions, cilantro and avocado and your choice of salsa roja, tomatillo, mole or chipotle (£19.40 for two).

The molcajete is Mexico’s answer to the pestle and mortar, a stone recepticle for grinding foods and preparing condiments. Additionally, as in Mestizo, the container can be used as cookware for stews.

At £9.80 per person for a minimum of two servings (including a stack of warm flour tortillas- they offered us more when we ran out), this bubbling pot could easily feed a third starving dining companion.

Molcajete Mestizo

We ordered the chipotle version and while it was spicy, it wasn’t over the top (in fact it was about the perfect level of spice for me). You might need a glass or ten of something cold to wash away the heat, but that’s not necessarily a bad thing. Inside the pot was a selection of cactus leaf, avocado, and a variety of other vegetables (including a gigantic submerged and uncuttable spring onion), topped with a stack of fresh coriander. I think I probably say this every time I enjoy a meal, with good reason because it’s true, but I’ve been craving this every day since I had it.

Final Thoughts

All American expats in London should already be on the phone booking a table, but if not then I implore you to consider Mestizo sometime soon. If you like Latin flavours you’ll love this London gem. My only complaints involve a sometimes over-eager table service, a bit too speedy on the dish takeaway without first checking if you’re finished (though this did improve with the main course). I’d also like to see jugs of water on the table as opposed to tiny water glasses (it would save staff time and effort running around to give refills all the time).

Finally I hope Mestizo will both add the vegan menu to its website and remove honey from one of its listed vegan salads (maybe they have- I didn’t enquire). It’s not a restaurant vegans are talking about and it should be, but without making the menu public the so-called London vegan Mexican menu remains to many more of a rumour than an absolute fact. If you agree then please consider contacting them to request they add the vegan menu to their website.

The food itself was absolutely flawless. I can’t wait to go back.

The idea for this came after making a glut of garlic oil for my first Food Network Friday post and discovering its awesomeness. I wanted a slightly more simple and fast way to achieve a similar result, so rather than cooking the cloves whole I smashed a couple and popped them in the warm oil for ten minutes. Close enough, right? Also this might be the first time I’ve used oil and not ruined whatever it is I’m wearing that day (seriously, I don’t have a single pair of pyjamas that aren’t grease stained).

I first made this recipe with pumpkin and potato and am confident you could mix in all sorts of different veg (think root veg mainly). The measurements don’t need to be precise, but rather within reason and according to your personal taste. It’s relatively fool-proof.

As far as what to serve the mash with, grab a few large field mushrooms and brush all over with a mixture of juice from 1/2 lemon, a tablespoon or two of olive oil, some salt, a clove of minced garlic, and some fresh thyme (pound it together with a pestle and mortar if you’ve got one). Pour any remaining juice into the open cups and bake at 175 C (350 F) for 15-20 minutes. Throw some minted peas on the plate and you’ve got a meal.

Sticky Toffee Donuts from Vegan Desserts

Some of the recipes are elaborate and demand some skill, time, and attention while others are straightforward and come together quickly and easily, but one thing is guaranteed: they’ll all taste great. The book is divided into seasons, making use of fresh ingredients you’re more likely to source locally at a given time of year. The spring section welcomes in the start of the strawberry season with strawberry-kiwi pie and summer brings those berries home with blueberry biscotti and an apricot frangipani tart. Winter’s blood orange upside down cake has me drooling just at the thought.

Rum Raisin Brownies from Vegan Desserts

It’s not all fruit, however. You’ll see plenty of chocolate on these pages, plus inventive cakes and desserts for nut lovers as well. Autumn welcomes in rich bold rum raisin brownies and absolutely to die for sticky toffee doughnuts. Jump back to summer for the cherry berry peanut butter cobbler or push forward to enjoy winter’s chocolate chestnut torte.

Carrot Cake Ice Cream from Vegan Desserts

Ice cream lovers should also rejoice over the numerous recipes in the package, from creamy carrot cake ice cream to mean, green pistachio and toasted coconut key lime ice cream (plus more). Honestly there’s something in this book for everyone, to suit every taste. There’s even an index to sort by food allergy!

A variation of Hannah's Macarons

Alas, the truth is I bought this book for one reason and one reason alone: I knew there would be a recipe for vegan macarons inside. Macarons are the one thing I miss most from my pregan days, and every single other veganised version I’ve seen hasn’t even come close. I wanted that texture that can only be imparted from whipped egg white, and while I was already close with my own trials it was Hannah’s method that pulled everything into place. Light and crispy on the outside with a soft meringue-like texture in the centre, it melts in your mouth.

Vegan Desserts is a book well worth owning. Its presentation is stunning and the recipes are, well, if you got this far then you know what I think. You should definitely check it out. Thanks to Hannah Kaminsky for her hard work and dedication putting this project together.

The one thing I missed, however, was the seasonal atmosphere provided by people of all ages who, for just once a year, aren’t ashamed to be publicly excited like a child over simple things like a special food or a piece of greenery in the lounge. Then a few years ago I discovered pretty much the most amazing thing in the world, my Christmas: Eurovision. And yes, just like so many people are with the holidays, I will pressure you and badger you into participating. I will attempt to make you feel guilty for not loving me enough to celebrate. I might start demanding presents.

Go on, laugh. I sure as hell do. For weeks. I piss myself in tears of laughter watching videos, listening to the entries, wondering who will win, laughing some more. I live for the televised events, where I can watch scantily clad pop acts who don’t sing so well change costumes half a dozen times while unicycles or ice skaters dance around them on stage. Then at the required key change I can see fire and more acrobatics and another costume change, all while every single person on stage is still taking themselves seriously.

Babaghanouj, Ajvar, Hummus, Olives, Pomegranate Carrot Spread, Liptaur Cheese Spread

So that’s my Christmas. It’s my absolute favourite day of the year. I prioritise it above every other day, including my birthday and anniversary. I started inviting friends around for the event in recent years, so it’s become everything I want a holiday to be: eating, dancing around to ridiculousness on telly, and smearing makeup from 1994 (thanks to Sal we got all current makeup this year) all over the wrong places on my face so I look like a 3 year old who got into her mum’s handbag.

This year’s spread was a mezze style theme, loosely based on dishes from participating countries. Served with a heaping stack of bread, Ajvar from Seitan is My Motor made the final cut this year alongside the usual suspects: hummus, banaghanouj, olives… I also threw together a tangy pomegranate and carrot spread with roasted red peppers, but one of my favourites of the night was a half-arsedly made cheese dip based on a central European dish called Liptauer.

Liptaeur is part of the cuisine of several countries in central Europe, all of which participate in Eurovision. One was sure to make it through to the finals, so I knew I’d be safe with this recipe. It’s a very creamy spread, great served alongside some toasted rye bread slices or crackers. Striking pungent caraway seed is taken up a notch with a quick toasting (this isn’t an absolutely necessary step, but it does affect the flavour), and plenty of paprika adds colour and a very subtle hint of paprika-y sweetness. You can adjust some of the ingredients to suit your own tastes: try a hotter paprika or a smoked version for an added kick, add some capers for extra saltiness, up the onion content for a stronger taste. You get the idea.

I knew almost immediately my veganised version of this dish would turn into a casserole, except that’s not really true. I just didn’t read the directions and cocked stuff up enough to eventually figure a casserole would be the easiest way out. I’m completely glad I went down that road though, because this dinner ruled.

I started off by making the garlic oil as directed in the original recipe (still enjoying the aftertaste- could this explain my lack of friends who live locally?). Into my stock went the carrot, thyme, garlic, and celery, 2 tablespoons of nutritional yeast, plus only 3 cups of water and 2 teaspoons of vegetable stock powder. Simmered for about 30 minutes on low heat, a lot of liquid was still lost. As a result, once I got to the stage of making the roux (I only used 1/3 cup flour) and adding the broth, I chucked in half a cup of white wine. Perfect. Then I flung my whisk across the counter. Three times. FMKS (clue: the last two letters stand for “kitchen skills”). At least nothing went into my eye for once.

In place of the chicken I opted for Redwood chicken pieces and halved Jersey royal new potatoes. I’d really never given that particular brand of faux chicken much of a chance until Vegan Bear used it in a Spanish chicken recipe at the London Vegan Pot Luck on Wednesday, and now I’m a little in love with its possibilities. I fried the protein and spuds together in the oil for about ten minutes and then tipped the lot into an oven proof dish. The gravy went on top and it went into a 150 degrees C oven for 15-20 minutes (just enough time to finish off the potatoes).

I didn’t write down my exact changes, but just in case you’re considering giving this a go I’ve got some basic numbers for reference: 2 packets of the Redwood chicken (300 g) and 250g new potatoes (1/2 inch pieces) made the bulk of the recipe. Everything else was as-is, save any changes I mentioned above (and I recommend the addition of wine).

The verdict? Good. I’m pretty much the world’s biggest fan of garlic, so it’s tough for a dish to ever go too far overboard so far as I’m concerned. Plus the method of cooking the garlic renders it less pungent and more creamy, not dissimilar to how it would taste roasted. The recipe is incredibly rich, with its high oil content, but fat is what brings flavour to the table. And I’ll always choose less of something not so good for me that tastes divine than more of something that’s a bit meh and is healthy.

If you like fried (which is one of the food groups) and garlic (the other food group) then get cracking.

Jayson's Spanish "chicken," Lentil and Buckwheat cakes, Macaroni Cheese, and Chips

At any rate Paul is off work this week so we decided to head up to the city for the day, and I’m beyond glad we did. The spread was good enough to eat (and eat it I did) and it was nice to see some familiar faces (a shout out to the To Happy Vegans girls, who are adorable) and meet some new people (who it turns out aren’t always as scary I play them out in my head to be).

I know every vegan says it at every vegan event and every vegan restaurant, but there’s nothing like being able to look at a selection of food and know you can eat every single thing in front of you. Vegan Bear‘s Spanish “chicken” was one of my savoury favourites, with Peter’s (owner of October Cafe, another must in London) frangipane tart a front-runner in the desserts category. Other favourites from other contributors: the fruit and chocolate pie in a coconut crust, cinnamon doughnut muffins, home made ciabatta, space invader chocolates (by ChocoAGoGo), and a tempeh dish (a soy product I could just eat raw I love it so much). I didn’t get around to trying everything, unfortunately, as my stomach was approaching explosion by the time I rolled out the door.

Space Invader Chocolates by ChocoAGoGo

A massive thank you to Sweetbird for providing enough free smoothies for attendees to sample multiple flavours; I think I’m a little bit in love. I’ve been a fan of their coffee syrups for years and the smoothies are equally fabulous.

Browse below for more pictures!

From left to right: Jojo (veganinbrighton.blogspot.com), Me, Holley

First of all, a huge thanks to both everyone who came by and supported the cause and to the generous bakers who donated their time and efforts. It was a great day, a huge success, and we sold out completely by 4:30 in the afternoon. The total amount raised was £480, which will be split between Sea Shepherd and the East Sussex Wildlife Rescue and Ambulance Service.

A great big thank you and shout out to Wai Kika Mu Kau Cafe in Kensington Gardens for generously providing the space for this charity fundraising event. They do a mean vegan breakfast, so if you’re ever in town and in need for a good meat free brekkie then I highly recommend you to check them out!

Goods on offer

We were selling by 10am, and immediately at a good rate. Goods for sale included a variety of cupcakes, including donations by the lovely Ms Cupcake and the Operation Icing not-for-profit business- raspberry, Earl Grey, Crunchie, peanut butter chocolate, and peppermint were just some of the flavours on offer. Along with cupcakes, Operation Icing also contributed agave banana breads, courgette (zucchini) muffins, brownies and more.

My donations included giant peanut butter cookies (also popular), gingerbread biscotti, baked bean and cheezly pasties, gluten free chocolate chip cookies, and pressed Scottish shortbread. Donations from other local vegan bakers included chocolate cake, awesome cookies, a gluten free vanilla coffee cake, peanut butter chocolate banana bread, mini filo quiches, and chocolate oat balls (yes, I said balls).

Daily highlights

The day started out with a laugh when, quite early on, a charming youth paraded through the street in that pompous chav march (you know, the one that makes someone look like they’re packing blow up their bum and are walking on needles whilst trying to keep their 5-sizes-too-big tracksuit bottoms up). “I can bake better cakes than that,” she boasted as she walked by. “Why don’t you go home and do that then?” was our friend Holley’s response, to which the girl assured us she would.

I hope I have the privilege of seeing her again in a few years’ time.

Another bright spot in the day was a North Laines worker’s request for one of the “magical sticks.” In hindsight I should have just ditched the gingerbread biscotti tags and hand printed new ones.

While there were still cupcakes available, a father stopped with his two girls. The younger daughter’s eyes grew huge as she stared up at the table of goodies, looking longingly as her father asked her whether she would rather have cake or sweeties. Naturally, being a smart kid, she was set on the former. He asked again to be sure, and she continued to insist on a cupcake. Behind the table we already knew the choice she’d made: surely she wasn’t the only one who could see the best of both worlds in the sweetie cupcake, an Operation Icing  cupcake topped with sweets! Children are smarter than we give them credit for sometimes.

A lot of people slowed down as they walked past, smiling and making a motion to their stomachs as they attempted to move on. “I’m on a diet” or “I’m stuffed from lunch” were frequent comments, but as soon as we implored them to have a closer look as it’s for charity nearly all of them came back. One woman’s response was a bright and cheerful “alright! Get fat for charity!” Personally I’m down with that slogan.

Sell Out

By 4pm the customer numbers were dwindling. There were no longer parents with youngsters in hand to drag them to the table, and dinnertime was approaching so most people were moving quickly home. At that point we bagged everything up and knocked all items down to a quid, which saw a big surge in customers once more. Alas, they cleared after five minutes, which left us no choice but to verbally accost passersby to buy the remaining goods. Our sound logic and exhaustion showed through by this hour, with classic lines such as Jojo’s shouting of “everything’s a quid! Buy cakes and save animals! Spend one pound and get free cake!”

It went from there to “Charity bake sale, everything’s a pound! End of the day sale!” and finally to “we’re cold and want to go to the pub so please just spend a quid so we can sell these last nine things!”

“I like ponies!” was my contribution, at which point Jojo very encouragingly patted me on the shoulder and said I almost had the right idea.

It was a brilliant day. Thanks again to all involved.

Because I make my own tofu I always end up with a glut of the leftover soy pulp, or okara – that’s the ground up soy beans left once you strain the milk out. I’m ashamed to say it often ends up getting binned (it has a very short shelf life), but I do try to use it in as many creative ways as possible. For instance it always goes into vegan sausages and it frequently replaces tofu in recipes where texture isn’t the stand-out feature of the dish.

Production of okara far outweighs demand, even in Asian countries where it’s consumed on a more regular basis (if you’ve ever wondered what the soy content in cattle feed is, now you know what it comes from). I think this is a shame because okara is not only highly versatile but also super nutritious (and extremely low in fat, for anyone who’s interested in that sort of thing). I’m often gobsmacked there aren’t more creative recipes for okara available on the internet (if you know of any great finds, do share).

This recipe is based on the concept of a bog standard fishcake, only with okara instead of fish (what with the whole vegan thing and all). If you want a more fishy flavour, try adding some ground seaweed (if you do, let me know how it goes). Unfortunately I was never a big fan of fish, so I’ve avoided any added flavourings reminiscent of such (incidentally, if you liked tuna pregan and live in the UK, you should definitely try the new Redwood Vegan Tuna Style Pâté).

When I was five my parents moved the family from a cookie cutter 3 bed/2.5 bath home to a custom built house on land gifted to my father by my grandparents. The land was mainly forest, with a few acres dedicated to growing fruit and vegetables.

My parents and grandpa continued to use the small farm area for several years, but slowly the crops disappeared and the land was left with nothing but remnants of old growth. Today the grapevines still line the back of the field, along with a blueberry bush or two, and that’s about it.

One of the last veggies to go was the asparagus, which grew in a small seemingly random patch of land in the centre (next to the water trough I spent many a summer afternoon swimming in as a child- until the frogs came in and took it as their tadpole spawning ground). I had a love-hate relationship with the asparagus; one year I’d love it and the next I thought it was the grossest thing to ever come from the earth.

I’ve since moved to Britain and have grown up to love asparagus. Its season here is super short, so I think that helps me to appreciate it even more. This is a really simple asparagus recipe, which is how I think asparagus should be enjoyed. Traditionally cream is used but as this is a vegan cream of asparagus soup recipe the milk is omitted and cashews are used instead.

I’m one of two people living in this flat who enjoys sauerkraut, so it’s always a solo meal operation usually involved with breakfast (the weekday meal I always eat alone). My partner has an extreme sensitivity to a compound in cooked cabbage which makes it taste horrifically bitter; despite the fact that sauerkraut doesn’t touch heat in its preparation, he has the same face-convulsing reaction. Tragic, I know. I would become religious if the Church of Sauerkraut existed, and I fear the strain it would put on our marriage.

Recipe Notes

During the month of May, when they’re at the height of their season, Jersey Royal potatoes feature in my diet practically every other day. These creamy-waxy new potatoes are perfect for this dish, but any decent waxy potato will do (I know the potato selection is pretty limited in the states). Potatoes of any description pair well with sauerkraut in my opinion, but since you want something that will hold up in frying the waxy bit is important. Here’s a general rule of thumb: if it makes a delightful mash then it’s a floury, not waxy, spud (that is, fine another potato).

Speaking of pairing, caraway fruit (you heard me) is a great companion to sauerkraut (it’s often added to sauerkraut in preparation). I threw it in as a last minute thought, but I’m glad I did because it definitely adds some goodness to the overall flavour of this dish. Paprika also goes well this pickled cabbage preparation, and in this case I think it’s what ties the whole thing together. If you’re averse to spice then omit the smoked variety, instead adding more standard sweet paprika (and a splash of liquid smoke, perhaps, if you have some).

If you really love your ‘kraut, feel free to add more. I could easily double the amount given below to suit my own personal tastes.

Get Involved

If you live locally and are interested in donating some baked goods for the cause, then please get in touch. Regardless, we want to see your faces! Yours truly will be there from 10am and I love meeting my readers, so come say hello! The location is in the North Laines part of town, outside of the vegetarian restaurant WaiKikaMooKau. I’ll be the clumsy one dressed like a toddler who raided someone’s nan’s wardrobe.

Even if you aren’t able to come spend your cash on cookies and cake (c’mon, you know you want to- it is for charity after all!), you can help get the word out by slapping one of the banners below on your own web site or blog. Just pick the size banner you want and copy and paste the code in the boxes below. Additionally there’s a pdf flyer designed by Jojo which you can download and send to all your buddies.

336 x 280 Large Rectangle

<img src="http://farm3.static.flickr.com/2550/5703714316_8dc19f086c_o.gif" width="336" height="280" alt="Brighton Bake Sale Ad 336 x 280">

234 x 60 Half Banner

<img src="http://farm6.static.flickr.com/5225/5703714382_7d794e4372_o.gif" width="234" height="60" alt="Brighton Bake Sale Ad 234 x 60">

160 x 600 Wide Skyscraper

<img src="http://farm6.static.flickr.com/5067/5703714450_f143b9e35a_o.gif" width="160" height="600" alt="Brighton Bake Sale Ad 160 x 600">

468 x 60 Full Banner

<img src="http://farm3.static.flickr.com/2573/5703146579_055c9423d2_o.gif" width="468" height="60" alt="Brighton Bake Sale Ad 468 x 60">

180 x 150 Rectangle (Two Styles)

<img src="http://farm3.static.flickr.com/2679/5703714684_137d2a7066_o.gif" width="180" height="150" alt="Brighton Bake Sale Ad 180 x 150" alt="Brighton Bake Sale Ad 180 x 150">

<img src="http://farm3.static.flickr.com/2436/5703727274_7a3d411020_o.gif" width="180" height="150" alt="Brighton Bake Sale Ad 180 x 150-02">

300 x 250 Medium Rectangle

<img src="http://farm3.static.flickr.com/2484/5703714596_41f2e61d8b_o.gif" alt="Brighton Bake Sale Ad 300 x 250" width="300" height="250" /><br /> <img src="http://farm3.static.flickr.com/2484/5703714596_41f2e61d8b_o.gif" alt="Brighton Bake Sale Ad 300 x 250" width="300" height="250" />

Download the Flyer

A few weeks ago my friend Holley told me about a pasty shop from her native town in Cornwall, reminiscing about her favourite cheese and bean pasty she consumed before choosing to ditch dairy.

Of course what she meant by the story was that I should make a vegan version for her, so that’s just what I did. Nevermind that I ate them all. It sounded like an easy task, and since I’ve taken up cycling when I need to get somewhere local I’ve had a more monstrous appetite than usual. I made these on one of the nights after a day of being out on my bike. By “day of being out,” I probably mean I just cycled to the store and back.

Whatever, I’m a pastry enabler. I don’t need excuses. The point is a good pasty is easy and filling, which is just what you want after a difficult .03 mile cardio workout.

Recipe Notes

If you’ve got some leftover filling or are nervous about packing the pastries too tight then just pop it into an oven proof ramekin, cover it with foil, and bake with the pasties! That was my breakfast the next day.

I used Edam cheezly but I’m confident enough in the cheddar to recommend it anyway. In fact I think most vegan hard cheeses would work, but if you use something else then don’t go by the weight I provided below; instead go by the 1 cup. A teaspoon or two of marmite in the mix also won’t go wrong.

Sweet Garlicky Ribs with Cheezy Mac and Greens

I grew up in the United States and much as the idea of homestyle diner food conjures mental images of rendered fat and heart attacks, this book has stunning alternatives that will satisfy without clogging the arteries. Not an ounce of animal fat in sight, this volume still contains the usual classics that bring to mind nostalgic Americana: apple pie, “meat” loaf, burgers and fries, plus more stunning flavours. Deep fry aficionados shouldn’t however panic as you haven’t been forgotten (marry me, Fried Avocado Wedges), and there’s a full page of frying tips (contrary to popular belief it’s possible to deep fry without the food soaking in loads of oil).

Fork-and-Knife Reuben Sandwich

From waffles to veggie sausages, your diner style vegan breakfast will be covered. Lunch is sorted too- consider the Fork-and-Knife Reubens or the Almost-Philly Cheese Steak Sandwiches. Your Saturday picnic will come together a treat with some Deli Potato Salad or Homestyle Macaroni Salad, along with one of the many dairy-free coleslaw recipes. For dinner hit up the two page spread of suggested blue plate special menus! Hello Seitan and Herb Dumplings with Rosemary Carrots! Finally, if you’ve got a sweet tooth I promise you’ll look forward to a slice of Apple Butterscotch Pie or a big chunk of Spiced Chocolate Pudding Cake.

Apple Butterscotch Pie

Those from North America can take a trip down memory lane to re-discover veggie versions of their favourite childhood comfort foods, while others will meet new recipes guaranteed to join the usual dinner rota favourites. Tami’s recipes are easy to follow and she’s one of the few authors whose recipes I trust to come together well and taste exactly how they sound like they should taste.

And that’s why you should buy American Vegan Kitchen. You won’t be disappointed.

Here in the South of England we’ve had a miraculous April. The past couple of weeks have been glorious, and even on the long bank holiday weekend just passed we only had an hour of rain. With average daytime temperatures in the mid-20s (celcius, kids) the whole weekend and a glut of lemons bought on the cheap, what else is a girl to do but make lemonade drinks?

These homemade lemonade recipes are the non-fizzy type. Lemonade in Britain is a carbonated Sprite-like soda, but I miss the American still variety (which exists here, but it’s not the same). These three lemonade recipes are a combination of what I remember the drink to be as a child and the flavours with which I tend to marry lemons in my grown up kitchen.

Recipe Notes

Pomegranate and lemon go together in Middle Eastern cookery, so I thought why not in lemonade? A little bit of this syrupy pomegranate juice reduction goes a long way, so there are only a couple of tablespoons in the recipe I’ve included. Feel free to add more to suit your own tastes, but you may want to balance it with an added spoon or two of sugar or agave if you do. Speaking of that, the pomegranate lemonade is definitely the most tart of the three recipes below, so taste it for sugar and add more if the drink is too sour for you.

Conversely the ginger is probably the sweetest tasting lemonade. It has slightly less lemon juice than the other recipes to allow the ginger to shine through the intensity of the citrus, but a similar amount of sugar to the mint lemonade. Add more lemon juice and/or water to adjust if it’s too sweet for you. Personally I like the tiny bit of extra sweetness with the zingy ginger.

You can adjust all of these recipes easily. If it’s too lemony, try adding a little bit of water. Too sweet? Add some more lemon. Too bland? Add some more lemon and sugar.

Try freezing these juices in popsicle trays for a super easy ice lolly treat!

I make no secret of the fact that, combined with bright colours and office supplies, I’m a big admirer of aubergine (that’s eggplant to some of you). All the best vegetables start with the letter “A” (don’t get pedantic about this, kids- I know aubergine is technically a fruit), from artichoke and asparagus to aubergine and avocado. If it weren’t for the b-veggies and k-greens I might just be able to survive on the a-list alone.

I accept donations of free pens. Just putting that out there.

Should you choose to anthropomorphise this dish then sure, it would totally be a bit uppity and hot on itself. That’s no surprise, what with the Thai influences and the underdog eggplant star; there’s a whole heap (pun intended) of undetected cool in this jumble of ingredients.

The TVP packs a strong salt punch, a good pair with the mild smokey eggplant beneath. The lettuce is a texture thing, and the mint combined with the soya protein reminds me slightly of Laotian laab. Squeeze a wedge of lime over the whole shebang for a tasty meal that’s easier than it looks.

On page five of the November 9, 1976 edition of The Crofton Courier (Crofton is a small-ish town in the American state of Maryland, about 30 miles from Washington D.C.), a full page feature about metric conversion was printed.

A brief history of conversion in the U.S.

This slightly-larger-than-a-clipping piece was saved by my grandmother, packed amongst the pages of a food topic binder I saved from her things after she passed away last March. Alongside it is The Metric Book, a small Q&A guide about the supposed impending American conversion from imperial to metric. Its reasons for the change were based on predominantly on financial loss and modernisation.

In 1971, as a result of a three-year study undertaken because of growing concern over America’s declining position in world trade, the Secretary of Commerce recommended to Congress that the United States adopt a coordinated national program to change to primary use of the metric system.

In 1975 the Metric Conversion Act was passed by President Ford and the United States Metric Board (USMB) was established to oversee the details. The public weren’t keen and in 1982 the USMB was disbanded by Reagan, but in 1988 Congress passed the Omnibus Trade and Competitiveness Act and decreed metric as “the preferred system of weights and measures for United States trade and commerce.”

The American public still doesn’t appear to be interested. I think metric has definitely advantages in the kitchen, but I’m not posting this to make a judgement on whether one way is right over the other. I’m writing this to share my own fascination with this sudden realisation that the US tried to convert (and has converted in the case of many governmental organisations), and the implications of such a change.

A brief failure of metrication in Britain

Those ramifications faintly surfaced here over the last few decades, so I’ll get off my high horse now because despite measuring my flour by grams here in England, there’s still a common understanding of the pound as a measure of mass. We drive miles and drink a pint at the pub. Those over 30 still talk in feet and inches, measure their weight in stone (14 pounds = 1 stone), and you still hear folks calculate distance in yards. I’ve no doubt metric measures will take a stronger hold in generations to come, but for now it’s a bit of a hodgepodge with some units stated in imperial and others in metric.

All of this was meant to end under EU agreements to switch wholly to metric in the UK, with an allowance of dual labeling until a given date. That specified date continued to be pushed forward and absolute bullshit ensued. The final date for elimination of supplemented imperial units alongside metric measures was set for 2009, but eventually I think someone must have realised we’d rather focus on packing food in our faces than whether our beer is half a pint or a litre. Incidentally, for those who take issue with your lager being sold in anything other than pint measures, have a look at a bottle or can- yup, all metric volumes. Confusing.

Legally, at least for now, it’s going to stand that imperial measures have to be supplemented with metric conversions. That’s fine, and logical too in my opinion. After all, whether Brits want to accept it or not, we are part of Europe. I still can’t imagine a forced conversion though, although I believe any country who can convert from shillings to pounds could manage the difference between an inch and a centimetre.

A happy medium?

I go back and forth between imperial and metric in the kitchen because I follow a lot of American authors’ recipes as well as those elsewhere around the globe. I have a mental chart of how many millilitres are in a cup, a tablespoon, so I can logically grasp the relationship between weights and how a recipe turns out. I’m now of the opinion that a kitchen is incomplete without an accurate scale, an appliance I’d have never considered necessary when I lived in the states, but I still have two sets of cups and mentally I still think of temperatures in Fahrenheit.

I couldn’t ever operate exclusively under either system, and I don’t think it would be rational to try. That’s where The Metric Book comes in handy. It might be a little off the mark in terms of what history had in store for America’s system of weights and measures, but it’ll help me be able to work out the actual temperature when the weather lady says it’ll be a warm and sunny day with temperatures up to 17 (because that is not, I repeat, not, warm).

Other pocket books by this publisher at the time included award winning titles like Everything with Ground Meat and Cellulite.

The Prince George Pub

I’m not a fan of all-out negative restaurant reviews; if a restaurant doesn’t impress then I’d simply rather focus my energy recommending one that does. But then I remembered something that stood out to me in Diane Jacob’s Will Write For Food: “The bottom line is your loyalty to the consumer, not the restaurant.”

I think this is something the general consumer would be interested in hearing, and should hear. I’m vegan and so are a lot of my readers. Some have gluten or dairy intolerances, others have nut allergies, and I’m sure there’s a whole realm of no-go food areas I’m missing that would send some of you into hospital. My point, of course, is you understand how big a deal it is when you’re told something is suitable when it’s quite blatantly not.

The George has switched hands a couple of times over the last year or two, or so the rumour mill has it anyway, and its reputation took a dive as a result. From popular vegetarian pub to non-vegan-friendly gastro pub, it’s now got a much more vegan friendly menu under its latest management. This place used to be one of Brighton’s best, so we wanted to give it another chance, with the genuine hope it would be restored to even half its former glory.

I can’t fault the presentation, and for pub grub it was average. I’d almost go as far as saying it was palatable.

Almost. Palatable is an adjective which hardly describes a lunch that lands one of its consumers in hospital.*

As someone who eschews animal products, I’d be incredibly upset should someone feed me one. The thing is, it wouldn’t kill me. It would be morally reprehensible, sure, but I’d get over it. Feeding nuts to someone with a nut allergy doesn’t work quite the same, however. That’s messing with someone’s life.

If this pub doesn’t place food allergies at the top of its priority list then I don’t trust much else they have to say either. For this reason I’d recommend people avoid The Prince George in Brighton. I can’t comfortably eat a meal at an establishment that can’t get something as basic as food allergies down because, on top of being flat out wrong, it makes me wonder what else they’re not telling me.

After being sick 3 times in the pub toilets, we left so my friend could go rest. An hour later they had to go to A&E. She was very ill, all over an elementary error that could have and should have been avoided.

* who gave me permission to blog about this only if I mentioned that she’s really, really pretty. I might add her dance moves are also sweet.

Ms Cupcake: The Naughitest Vegan Cakes in Town

http://www.mscupcake.co.uk/

Finally, it’s here! After many months of hard work and planning, London’s first vegan bakery has opened in Brixton. My friend Jojo, the blogger behind Vegan in Brighton, and I journeyed to the city yesterday to support Ms C’s opening day and to sample some of the wares (throwing the former in there to make it sound like the trip wasn’t really all about the latter).

We felt right at home (and not just because the shop was decked out with pretty much the same Ikea furniture in our homes). Ms C’s warm welcome and the friendly smiles of the entire staff, who are all extraordinarily marvelous by the way (I want to take them all home), will make anyone keen to settle in for some serious cake consumption.

There’s limited seating outside, shared with the cafe next door (where you can grab a coffee to enjoy with your cake), but it’s all under cover. Go sit with some strangers and make new friends. Do it.

In addition to cupcakes, there are cookies, cookie sandwiches, and cupcakes in a cup (for the serious sugar seekers). Flavours change frequently, so you’re pretty much going to have to show up every day to get a chance to sample them all. Vegan bakery stalking is a practice I highly recommend.

One of my favourite things about Ms C, aside from her confectionery prowess, is her support of other vegan bakers. Competition is stiff and she’s on top, but her friendship with, awareness, and support of her baking counterparts never ceases to give me the warm fuzzies.

There are also plans in the works to offer classes at the retail location, so be ready to get your icing mitts on and create! Kids can enjoy decorating classes, and once the shop is up and running the fun will be extended to grown-ups too.

Drool away, and be sure to remember Ms Cupcake does private orders too! If you’ve got a birthday, wedding or cake fetishist awareness party in London, then she’s the lady to talk to.

Brixton is quick 7 minutes hop one stop down the line from London Victoria on mainline rail services, also accessible by tube in 10. From London Bridge grab the Northern line South to Stockwell and change to the Victoria line for Brixton. The shop is just a few minutes’ walk from both the mainline and underground stations.

Polenta, sadly, is the red headed step-child of vegan meals in my life. I’m not sure why; I grew up enjoying an exclusively grits based breakfast (that is until I decided an extra 20 minutes’ sleep was more important than breakfast), so I’ve certainly no aversion to corn based meals. I love corn anything, me. Furthermore it’s not like polenta is difficult to prepare, so I’ve decided to shift its position from odd meal out to frequent table feature. This is my first honest attempt.

There are multiples ways to cook polenta: served as a soft and creamy porridge, cooled and molded for grilling or frying, in pies, in cakes, and more. Here I’ve made a moderately thick batch that I left to cool before shaping into pumpkin filled patties. Last night we had them for dinner with quinoa and today I enjoyed one in a bun for lunch (though they’re a bit soft for a burger). If you opt for the frying method they stay pretty sturdy after cooling down, so would be okay to travel for lunch.

Cambodian Hot and Sour "Beef" Salad"

The hot and sour salad is one of my favourite recipes thus far out of everything I’ve tested for this book. Despite a few hours’ tofu prep time, the balance of flavours and ease of preparation make this salad a fab Southeast Asian meal enhancement.

Tofu Stay Wraps

My partner’s favourite, the tofu satay wraps, led to a proclamation that they were the best burrito he’d ever had.

Sunny Orange Fruit Salad

The fruit salad went down alongside steaming bowls of spicy tom yum soup, and as I heard no complaints I’m going to go ahead and wager it too was a welcome addition to the table.

My copy of American Vegan Kitchen arrived a week or two ago and at the same time I’m drooling over recipes by Tami you might see one day out in the wild.

The seitan dish is made with a rich porcini mushroom sauce. Save mushroom soaking time (which is an effortless task anyway), the preparation time clocks in at a lengthy 15-20 minutes. You could easily fool your date into thinking you spent the afternoon slaving away for the romantic dinner for two you just served up on your shirt and the floor on the table (it dawns on me not everyone functions like me in the kitchen).

Not what I was expecting out of a mac and cheese recipe at all, this concoction features a rather moreish Southeast Asian inspired sauce that utilises fresh vegetables (hint: not even a smidge of turmeric enters to get that bold colour). I’ll admit I was somewhat doubtful initially but experience has taught me to try recipes before jumping to conclusions, and in the case of this moderately spicy mac and cheese I was glad I gave it that chance.

This is a good meat and potatoes vegan alternative, perfect for a dreary rainy day, ideal for those days when you want a warming and filling meal. Prepare it on a lazy Sunday morning and it’ll be ready for lunch, served up alongside your favourite steamed veg for a meat-free alternative to a well-known British dish.

The Lancashire hotpot is typical pub grub here in the UK, generally made with lamb or sometimes beef, a dish vegetarians rarely get to enjoy. It’s a cheap and easy dish to make that’s filled with onions and any mix of root vegetables, cooked over low heat for a number of hours to create a deep and rich gravy stew.

Recipe notes

If you’re trying to impress omnivores who aren’t familiar with tempeh (and let’s be honest, it’s not something everyone loves) I reckon a hearty seitan would work well (if anyone tries this variation, be sure to let me know). Alternatively eliminate the tempeh altogether and replace with more vegetables. This is a pretty forgiving recipe in terms of precise quantities, so a little more or less of something won’t cause much harm.

Don’t let the nearly three hour cooking time turn you off. The first two hours are at a relatively low 140 degrees C, enough time for the ingredients to be well cooked and their flavours to infuse well. That final 40 or 50 minutes sees the spuds brown up and obtain a nicy crispy texture.

Double Ginger White Miso Dressing by The Urban Vegan

This quick and zingy dressing, a recipe from the upcoming Urban Vegan cookbook, showcases one of nature’s greatest inventions: my rhizome buddy ginger. The word “dressing” is certainly an understatement because this multi purpose seasoning sauce stands in well in a number of different acts. Whether spooning it straight from jar to mouth (A+ for me, the classy lady), using it as a marinade or dip, or drizzling over crispy green leaves as a summery salad dressing, I see this condiment going a long way in my kitchen.

After downing a few tablespoons neat, I chose to toss it simply with cold noodles, making a refreshing lunchtime snack topped with sliced spring onions and pickled ginger.

Coconut Muffins

I think I lost my gluten-free baking virginity.

Not unlike a coconut scone (think cream tea, people), these muffins pack a coconutty sweetness with a substantial but light texture. Perfect with a cup of coffee, slathered with a glob of vegan margarine, or on their own, I’ll definitely be whipping up another batch of these muffins in future.

Christy shared the recipe at Blissful Bites, so head on over to check it out!

Malaysian Mango Loaf

In late summer, during the seasonal glut of courgette growth, my oven churns out loaf after loaf of zucchini bread.  Okay so I intend for it to anyway, only much of the grated veg ends up frozen for later non-use. Good intentions.

Nevertheless the point is this is a great alternative for when you hit that annual had-enough-of-the-ol’-courgette threshold. Its soft texture and mild spice would be a afternoon tea break hit with most folks, and it’s easy peasy to throw together. The best bits are the mango chunks on the outer edges of the bread, the tiny pieces of fruit that get lightly caramelised whilst in the oven.

I think I’ll go grab a slice now.

Marinated Mixed Mushrooms

It’s only in recent years that I’ve come to enjoy mushrooms, this of course thanks to Mister MessyVC (who is not at all messy). While they’re still not an absolute favourite, a go-to comfort food as they are for him, I’m always happy to try a new mushroom recipe.

In this tester recipe for The Urban Vegan, I used a mix of white button mushrooms and meaty shiitakes (my absolute favourite) and per recipe instructions prepared them in a super easy and tasty wine-based marinade. Along with some fat juicy green olives and a good baguette, these are going to be a great summer picnic staple.

Char Kway Teow

I’ve recently started testing for the upcoming cookbook by Christy Morgan of The Blissful Chef, a project I’m excited about due mainly to my healthy (I tell myself it is anyway) obsession with all food Southeast Asian.

My first dish from the testing pool, a veganised version of a classic Malaysian dish (Char Kway Teow), features flat rice noodles, green beans and tofu in a spicy sauce. It’s a speedy 20 minutes from cupboard to plate sort of meal that’s both straight forward and a hit with my partner- a shocker considering he generally turns to ash when any semblance of rice noodle comes within a metre of his royal self.

That and the fact that these will be left out for my partner to find while I’m mid-flight over the Atlantic is going to have me pooping myself in tears of laughter for all 8 hours of my time in the air. (Happy Valentine’s Day, captain). Don’t ask.

Vegetarians and vegans know Valentine’s Day love just doesn’t extend to those in need of confectionery memos to communicate their true feelings. Sweethearts infamously contain gelatin, the veggie candy connoisseur’s loathsome adversary, leaving us no textual candy come February.

In case you haven’t heard of conversation hearts, they’re small heart shaped candies sold in the U.S. around this time every year. They’re imprinted with quirky messages from sappy (“UR mine”, “luv you”) to absurd (“whiz kid”) and disinterested (“go home”), and they get updated over time (wondering if “fax me” is still in the lexicon). It’s been more than ten years since I’ve seen one, so I’m probably beyond out of date.

The recipe I used was this one, only instead of gelatin I used agar, and instead of corn syrup I used liquid glucose. The act of heating the agar and water to mix evaporated some liquid, so I threw in a splash of soy milk to make up for it. Blue is bubble gum (I used a monin syrup to flavour these suckers), pink is vanilla, and yellow (coloured with turmeric) is lemon. The shapes are also a lot bigger (did you really think I’d go out in search of a tiny heart shaped cutter), but thinner so not too sickly.

The writing? Yes, I did it with toothpicks. Classy (err) and neat (not), but effective (partially). The theme? Veggie, dejected, your mom, and attitude. What did you expect?

Happy anti-valentine’s day, kids.

Initially I made this recipe for dairy free chocolate mousse from absolute scratch, grating fresh coconut meat and kneading it with warm water to procure fresh cream. I used the leftover shredded coconut to engage in the world’s most failed cookie experiment, but the mousse was a dessert hedonist’s dream- just 1/2 cup was more than enough for one person (this little piggy couldn’t even handle that much). I’ve toned it down a little here, both in method and richness, swapping the fresh coconut milk for tinned and opting for 50% soy (or other non dairy) milk.

Recipe notes

If you want the ultimate in dessert debauchery you should forsake the other non-dairy milk for 100% coconut milk. If you opt for the extra richness this brings, however, consider cutting the serving sizes down a little (it’s scrumptious but crazy decadent).

The flavour extract you use for this vegan chocolate mousse is down to personal choice. I’ve used  rum, orange, and coffee, which is why those are the only three listed in the recipe itself. I’d wager mint would be a winner, as would many fruit essences. Coffee syrups might even work! Then of course there’s the option of chocolate extract for super chocolately chocolate goodness. I bet some hazelnuts would be more than moderately awesome mixed in there, too.

Just make sure you cover it with clingfilm once the pudding has been poured into its serving dish(es). This is to keep that funky fridge film from forming on top of the dessert.

This recipe from the upcoming cookbook by the Urban Vegan is a tangy and hearty lentil stew with a North African flavour profile- warm cumin, tart lemon, fresh herbs, and a bit of chili spice. A big fan of citrus in cooking, I tucked right into this earthy medley, eating it alongside a simple lemony coriander rice. The rest will stand in for today’s lunch.

Like the look of it? Stay tuned for details of Dynise’s cookbook, and pick up a copy when it’s available!

In less than two weeks I fly back to my home county to participate in what will no doubt be 2.5 weeks of mom pressuring me to down her syrupy Manischewitz wine, with the occassional venture out to source my real drug of choice (coffee, duh). This is the home in which I spent the majority of my childhood, from my mud-bathing tomboyish girlhood to my bitchy and sulky teenage years (sorry about that mom and dad).

I moved out for the first time at 18 or 19, returning home in between moves (Western Maryland, home, Texas, home, Wyoming, home, England- well, it’s been nearly ten years now). I hope to never again move “home” (when does this word stop being applicable to the residence of your youth?), but it’s nonetheless a treat to return and be someone’s kid again. It’s the little things like knowing someone has stocked the fridge with vegan food so I can microwave (another novelty as we don’t own one) a quick snack after the long flight, being treated to long lunches at the restaurant of my choice, dad constantly offering me the keys to his truck (and occasionally coming out shopping with me, his least favourite activity).

Of course my holidays consist of more than just avoiding sickly church wine, and it goes without saying if you know my mother that she’s no drunk as I may have portrayed her. I really spend my time between Whole Foods and Borders, visually gorging on food imagery and building a mental library of kitchen tasks I want to attempt once I’m home. I visit these two places almost every single day during my trips, sometimes spending hours sipping on lattes while updating my reading list. You see one thing the US does better than anywhere else is the colossal bookshop and coffee shop combination. A customer isn’t made to feel like a criminal for browsing rather than buying, so it makes for the perfect evening out (and believe me, there are plenty of teenagers who gather alongside me so I can’t be that uncool). Food and books, books and food. Sandwich some design work between the two and that’s my life summarised.

It’s only in the last couple of years I’ve realised my parents’ collections of vintage cookbooks, those gathered in their youth or passed down from their parents. Some they’re not ready to part with, but I managed to convince my mother to give The Encyclopedia of Cooking in 24 Volumes by Ruth Berolzheimer a new home. From what I can find they originally came secured in some sort of binder, but my mother the book covering queen must have at some point swapped that for her own paper covers instead. The set is complete and the contents are much of what you’d expect from a 1953 cooking series: basic ingredients and bacon fat (sadly there is no chex mix book in the set).

I’ve sampled a few of the recipes, exchanging animal fats for vegan friendly alternatives, with reasonable success. Sometimes, however, I feel like this stack of little gems is neglected. Yesterday I picked up Sauces, Gravies and Dressings (do you remember those sticker tape letter-punch labelers? That’s how these are labeled) and decided on the simple but tooth decayingly sweet sounding butterscotch fudge sauce.

The original recipe of course calls for butter as well as a mix of light and dark sugars, plus some water and corn syrup. I kept the quantities vaguely in place, swapping out some water for another bit of soy margarine (since the sort I use is so high in water content anyway). I also opted for all dark brown sugar and added a little more salt than suggested, but should you use an already salted margarine I’d definitely cut back from what I listed in my adapted recipe below.

The end product is a very thick caramelly, a little molasses-like butterscotch sauce, the result of which I still have no intended use beyond eating neat. I stirred a teaspoon full into my partner’s coffee last night and that worked well. He suggested it as a filling for chocolates, so I may later get to work with that big chunk of Valrhona in the cupboard. In the meanwhile I’ll enjoy it by the fingerful. It’s a good thing I’ve taken to stretchy skirts and tights this year.

I wasn’t convinced about this recipe from the Dynise Balcavage’s upcoming cookbook until I made it. There’s something about slow cooked bell peppers that makes a dish special, and as soon as these hit my mouthhole here my initial doubt faded. Zesty and smooth, this is a pasta dish for capsicum fans. Doused with some extra virgin olive oil and with a few pinches of nutritional yeast on top, this made for an easy and filling lunch.

The Pho Tweet Up was publicised on the popular micro-blogging site Twitter (by the way, I’d love for you to follow me if you aren’t already), an event to celebrate Tết and give gluttons foodies like my pal Jojo and me a chance to sample some previously unknown dishes and get our networking on.

Worth noting is my complete social clumsiness- no, my bumbling klutzy nature isn’t reserved solely for the kitchen. I want to meet you in real life, really I do. I’ll be the one unwittingly flinging scraps across the table whilst attempting to piece together comprehensible speech. The one failing at these efforts.

The food

The night started with a free drink followed by some classic starters from the menu served buffet style: goi cuon (delicate fresh summer rolls), goi ngo sen (tangy crunchy lotus root salad), and cha gio chay (fried rice paper spring rolls). Cleared away, out came the main course fayre which included pho xao chay (wok-fried rice noodles with lemongrass, chili and onion served with veggies, mushrooms and tofu) and com chay cari (coconut based Vietnamese curry with tofu, veggies and mushrooms, served with jasmine rice).

There were other dishes as well, but the meat based stuff was off my radar. Incidentally the staff are amazing when it comes to serving vegetarians. More than once we were consulted regarding what we could eat, and on top of that all the food was appropriately labeled.

I don’t intend this post to be a restaurant review (look here if that’s what you’re after), but I will say this: the concept of balance in all food preparation is important but I think the margin for error is greater in much Southeast Asian cooking. Pho does a pretty good job of getting it right, balancing not just the flavours but also the idea of  traditional Vietnamese cuisine with what’s judged good by typical Western tastes.

The networking

It dawned on us the event was more than just free food, but also an opportunity to meet other faces from behind the veil of the internet. I’m all for attempts, and I’ve been making a concerted effort to accept opportunities which challenge my social ineptitude, so I had a crack at engaging with some of our dining neighbours. Did I learn anything? Mainly that socialising without a hitch is for other people.

The lovely chap to my left, the omnivore sandwiched between vegetarians at the table, I’m sure he enjoyed me telling him my friend’s cat just weed on her bed (by the way, if you’re reading this accept my apologies for that and for not saying goodbye). One other botched attempt at socialising involved drawing attention to my presence beyond the usual introduction by dispensing food onto the table rather than my plate (sorry, Pho for being the one who made the mess). At least she laughed at me tucking the spillage under the rim of the dish.

We left and went for a drink. I donned my name tag the entire time.

Need I mention my revelation this morning that I accidentally gave everyone my incorrect twitter identity? (“you’re the best at networking!” was my friend’s response).

A great big thank you to Pho Brighton for your brilliant efforts. You make a mean lemonade.

Sometimes I wonder (mostly out loud- yes, I think I have more verbal exchanges with myself than with any single human being) what food I would choose if I had to be limited to one basic dish for the rest of my years. You know, the old desert island scenario. Without a doubt my mind always comes to rest on the simple noodle.

Of course my island would come with grain mills, salt supplies, and a custom built kitchen complete with a stand mixer (kneeding dough is great for stress release, but “oy vey” say the wrists).

Recipe Notes

My preference in noodles for this sort of soup must involve wheat, whether it’s udon, ramen, or any basic dried wheat starch equivalent. I can’t exclude their rice nor buckwheat relations, however, and I fancy even the glorious sweet potato noodle would shine through here (note to self: find more sweet potato noodles).

My tendency with noodle based soups is to see them as a launching point for what I’m craving that day. This, like my many lunchtime noodle endeavours, is ripe to be augmented with mushrooms or topped with some wok-seared veggies of choice (hello, sugarsnap peas). I’m also a fan of pickled ginger as a garnish, just a few small slivers for an added zing.

I know it sounds crazy but when it comes to mealtimes I rarely look to rice. My partner always says he’d like more rice dishes, so I know it would be a welcome addition to the dinner rota, but for some unknown reason it never crosses my mind. It’s not that I dislike rice, but that for some reason it’s off my radar. Silly, I know. Beyond silly; ridiculous.

So after I finished my breakfast of spanikopita and a few spoonfuls of palm sugar (the crack of the sugar family I tell you), I decided I could spare a few minutes to put together this easy recipe from the upcoming Urban Vegan book (for lunch I mean- I’m a pig but even I need at least an hour between meals). The prep time is maybe ten minutes and the rest is just a slow simmer, so it fit in perfectly with my pretend-to-be-working day. Red pepper, celery, mushroom, and onion form the veggie base, rendering a delicious rice recipe suitable as a side for any Southern American main.

Amico Bio

http://www.amicobio.co.uk/

Starter

Carpaccio di Cavblo Rapa e Scarola

This salad of scarola leaves and parsley came well presented, served on wafer thin slices of raw kohlrabi. The dish was lightly seasoned and drizzled with rich olive oil, a light starter which initially drew me in because of my love for raw kohlrabi. Treble this sucker up, serve it as a main, and I’d be a happy Kip.

Main

Piadini Integrale di Seitan

I was immediately happy with this tortilla wrapped assemblage of in-house seitan and vegetables, but I think one of my dining mates best described its appeal; it was good because the vegetables weren’t overcooked. Fresh and well seasoned, this is what I meant when I mentioned talent in drawing out a great taste from your base ingredients rather than over-seasoning to achieve palatability. In other words good job cheffy!

Dessert

Apple Fritters with Chocolate Sauce

After a vegetable-fueled luncheon it was decided that a bit of the old deep fry was in order. Kitchens often underachieve in the batter-frying department, even at posh restaurants, so I’m always weary of ordering what’s likely to arrive as a pile of soggy mush. Alas, Pasquale proved me wrong. The fritters were perfect– still hot, crispy, and in reasonable portion. The chocolate “sauce” was more of a sorbet, a real winner in my book due to its anise-y undertone.

Final Thoughts

All in all I was very happy with my experience at Amico Bio, and I’m enamoured by any dining establishment where the chef will come to the table (really, it’s so rare here). The one suggestion I’d make would be to include a more up to date menu on the website, a tricky task when it changes frequently and is seasonally based, but even a list of what’s likely to be in store might encourage more diners to venture into this London gem.

Despite their outward appearance these tempeh balls are unlike meatballs, or at least ones I’ve had. They hold together stiffly, but bite in and the texture is soft and glutinous (a sign of the steamed rice flour- but please dont’ use glutinous rice flour). It’s also worth noting that my tempeh-doubting partner downed these for lunch last week, and without complaint. Like with any stir-fries with a good sauce, I’m an avid fan of simple sides: steamed jasmine rice and some extra soy sauce.

Recipe Notes

If you really really dislike tempeh, this tangy-sweet stir fry sauce works with other mock meats (I’ve used it with “chicken” before) or your favourite veggies.

Play around with the spices that go into the tempeh balls and adjust to suit your tastes. Tempeh has a strong flavour, one I savour (ha! yes, I did that on purpose), but I realise lots of people need a wallop of something stronger to affect its flavour. The final product of this recipe still has a tempeh undertone that’s only mildly flavoured by its sibling ingredients, so consider if you’ll be more satisfied by chucking in an extra bit of ginger, another clove of garlic. Yes? No? Start with the minimum and build up from there, whatever you do.

Yeah, that’s right: banana and curry in the same sentence, the same recipe. Why so many people afraid of this combination I’ll never know, but before you scrunch up that pretty little face I urge you to try it.  My first introduction was at Hiltl in Zurich, where a friend ordered the Madras Banana and allowed me nibble. Match. Made. In. Heaven.

Don’t be afraid to try it, ’cause it’s good, but you’ll have to wait until the new Urban Vegan cookbook is out before you can see the recipe!

Another recipe from Dynise‘s upcoming cookbook, the texture of this luscious lemon tart is just as I remember my grandma’s lemon meringue pie filling. I’m not at all sorry that there’s only two of us around here to eat the whole pie, not sorry in the least.

It’s not a tricky pie to master, either, so those with a pastry phobia can rest assured that you’ll be able to pull this off without a hitch.

Several years ago, still learning appropriate boundaries (and let’s face it, who isn’t still), my older sister and I were participating in the ritual together. The usual decorating of cookies somehow seemed less exciting than in childhood, so we took instead to crafting our own confectionery shapes. My mother carried on with her usual task of rolling and cutting while we pilfered spare dough to construct poor likenesses of various bits of human anatomy.

Late at night, tired, and possibly a little bit inebriated, we were finishing the last batches and out came the prize of the night: the best man unit cookie we’d ever made.

The problem anyone faces in these circumstances is evident to anyone who’s ever experienced a similar situation. What do you do with such a creation? In our infinite wisdom we decided to place it in our sleeping father’s room, an offering we were sure would make for a humorous wake up.

The following day I waited for the chiding but heard nothing. Weeks past, years went by, and still nothing. I’d always wondered about it, thinking I’d overstepped the mark, feeling a little bit guilty all the while, until this Christmas when my sister and I plucked up the nerve to ask him about that cockie (I came up with that all by myself; me, the failed comedian).

He didn’t know what we were talking about.

All that time and he didn’t know what we were talking about. Then it dawned on me that my dad, the man who lives off of coffee, peanut butter, and chocolate ice cream (and adds sugar to sugary cereal), probably took no notice of shape nor form. I bet he woke up to pee, ate a random cookie, and went promptly back to sleep.

Another tester recipe from the Dynise Balcavage‘s upcoming book, I’m always down with any excuse to use my Vitamix. If you can imagine banofee pie in drinkable form then you’ve got the taste of this smoothie nailed. I downed mine in about 5 minutes (really), and I only dribbled a little bit down my top.

I begin every post here in my head with the same basic sentiment: this is one of my favourite something-or-other. Alas, the dairy version of this mock halloumi was a dish I did love pre-vegan; thin slices of briny halloumi fried and doused with lemon juice and freshly grated black pepper.

It was only after I started making my own tofu that I realised I had enough control over texture and density that I could probably turn out a vaguely similar vegan version. I heavily salt the bean curds that get pressed into the final tofu product, but have no fear if you’re not ridiculous enough to have a 50kg box of soy-milk-to-tofu-ready soy beans under your sofa. So long as you really make sure to go crazy with the salt, your fried tofu vegan halloumi snackytime will go unscathed.

Tofu + Halloumi = Tofoumi

The Cypriot cheese has a very high melting point, meaning its consumers have a lot of wiggle room when it comes to cooking method. Halloumi can easily stand up to a frying pan or grill, so for this particular preparation it makes sense to use equally sturdy firm bean curd. If you get the cooking method right, with the right product, you can even expect a bit of the ol’ halloumi sqeak. Just be sure to be liberal with the salt, because that’s a major feature in the cheese counterpart.

I’m not going to try to kid anyone into thinking this is just like halloumi, but I think it’s a happy marriage between veganism and something close enough to make me happy.

Recipe Notes

• Try warming the dish first (under a grill, in a low temperature oven, that sort of thing). Tofoumi can be eaten at any temperature, but I think it’s best hot.
• If you make your own tofu, you can improve this dish by sprinkling some generous pinches of salt between layers of curd before pressing. If you do this, omit the step in the instructions to rub the tofu with salt.
• The other trick is really robust tofu, and that means as little liquid as possible. Press, press, press!

Irish potatoes, the most un-potato potato in all potato-dom (save their outer appearance perhaps), feature heavenly coconut as the centrepiece ingredient. A must for anyone with a serious sweet tooth!

I’ve been on a Pho kick since my visit to Pho restaurant in Brighton, and this is the basic recipe on which I’ve settled for my own recipe. Call it what you will (it’s more like “fuh” in Vietnamese, but in English I think “delicious” as as adequate a name as any), there are as many versions of this soup as your imagination can fabricate (and then some). This staple Vietnamese dish , often a breakfast soup, can be prepared in a number of different ways dependant on its diner’s preference. There are regional variations to take into consideration, as well as personal choice in ingredients.

This vegetarian version, phở chay in the local tongue, plays by the same rules as all other variations of this popular noodle soup: consumers add condiments to suit their own tastes, hence making each bowl of phở unique to the person consuming it.

Recipe notes

Like with most soups, the broth is the most important part of the recipe for this vegan friendly pho, so make sure you don’t skimp on brewing time. A minimum of one hour is recommended.

It may seem odd to skip the peeling of the vegetables, but you’re going to strain the broth before serving anyway, and the shallot skins do add some colour to the stock. Plus it’s just less a pain in the arse to have to worry about peeling stuff, right?

When the soup is served, tear leaves of the spices to add to your bowl, along with some bean sprouts and whatever other condiments strike your fancy. I’d start with only a couple leaves of each- after all, you can always add more!

Another delicious tester from the upcoming Urban Vegan book, this aromatic stew has claimed a firm place on the make again list. Aubergine and chickpea are two of my favourites, and in combination they wow me to kingdom come, so I knew straight away this would be a winner.

Pho Vietnamese Restaurant

http://www.phocafe.co.uk/locations/brighton

Pho Noodle Soup

Pho Chay: tofu (beancurd) and mushrooms with veggie or chicken stock

I’ve been to Vietnam twice, and both times my dining experiences were amazing, but somehow Pho stayed off my radar both times. I’ll wager my ignorance was due to the fact that I disregarded the packed on-street eateries- my days of trying to explain fish isn’t vegetarian in SE Asia are numbered.

Much of the reason I was so desperate to try Pho when it opened it Brighton is because I love everything Southeast Asia, and I knew I’d fall immediately in love with this Vietnamese food starlet. Disappointed I was not. The broth was light and fragrant, a mildly spiced and intoxicating aroma of cinnamon and anise. Most of the fresh herbs went into my bowl, along with a light drizzle of chili oil, and I spent the next 15 minutes in heaven.

I’ve had daily cravings since.

Served here with mash and marrowfat peas, I promise this polenta is worth the effort (and will taste a darn sight better than this photo looks). I enjoyed a portion of this fried with pasta, the aioli as the sauce, the following day after this meal. My non-cornmeal-loving husband also proclaimed this polenta a winner.

In case you didn’t know, winter is not, I repeat: not, my favourite time of the year. I crave brightness and warmth, beaches and forest hikes amidst sun drenched foliage, weather worthy of serious summery picnicking.

Alas I do like a hot beverage, and rarely are they as satisfying as on a cold wintry day (except every morning, when I’m capable of anything to get some caffeine pumping through these here veins, but that’s a whole different story).

Apple cider isn’t something that’s available in the UK, a tragedy in so many ways, and something I miss from my American youth. This spiced apple drink has been my solution, despite its not really coming close to that beloved beverage, and it’s something I’ve been drinking every winter since moving to England nearly ten years ago.

A fan of Dynise Balcavage‘s Urban Vegan cookbook, I’m lucky enough to be testing recipes for her upcoming book. This broccoli soup is my first tester, and as a big broccoli fan I knew I’d like it before I even set foot in my kitchen. Luckily my partner is a lesser fan of this star brassica veg, meaning more for me. It’s creamy and filling, a great soup to greet the start of winter.

Soft, rich, and delicious, molasses cookies are a solid favourite around the holidays. These are rolled in course demerera sugar for a crispy outside with a soft, doughy centre.

I added glacé cherries to the mix because, well, because they’re awesome. Honestly, however, they don’t make a huge difference because they’re a bit too mild to mix with the bold flavour of molasses. It’ll be ginger in the mix next time, for certain.

I’m going to share two very important facts relating to Britain: Latin ingredients aren’t always easy to find (and only in recent years have I found semi reliable sources), and the locals begin to empathise with residents of Siberia when there’s a fraction of a millimetre of snow on the ground. At least they think they can.

But this time we actually got more than that- a good 12-16 inches I’d say (of snow, that is). You’d think this would mean public mayhem given my previous analogy, but it’s in fact the opposite; everything comes to a quite literal standstill. Cars remain stationary, trains stop running, planes don’t fly, and people just stare quietly and eerily out of their windows (whilst I apparently stare inappropriately in).

In a way it’s nice to have something that forces us to stop already, chill out, be forced to just sit down and do diddly, but more than that it’s the sort of event that evokes a determined craving for hot comfort stews. More to the point, it’s an excuse to binge on big pots of yum. And dumplings! Who the heck makes a stew without dumplings?

Recipe Notes

Traditional flour dumplings would work fine here, but there’s something about black beans that screams latina! That and I found a big ol’ bag of masa and I don’t want to cause Paul to OD on tortillas. Plus he’s quite possibly the biggest fan of dumplings ever (imagine, upon their mention, glazed over look in eyes, goofy smile, memories of yesteryear).

Naturally I made a huge mistake, that being such a small quantity of dumplings, so feel free to double that part of the recipe. If you use a sauté pan or good enough sized frying pan, you’ll fit them all in there no problem!

Also consider, as mentioned in the recipe below, how moist and gooey you want your dumplings. I like mine to be fairly dry, but if you like a slightly more mushy dumpling then increase the fat and/or liquid content a little bit. Keep in mind, however, that masa dumplings won’t ever have exactly the same spongy texture as their all flour equivalent.

What better way to end the Vegan Month of Food than with a giveaway? Some of you know that in addition to being a blogger I’m also a bit of a self employed stuff maker/designer. Below are some of my vegan related works, and here’s your chance to win one of them!

So here’s how it works: simply pick your one favourite product from the four listed below, and leave a comment containing the following three details:

1. The product you like best.
2. Why you like it.
3. Your favourite post on this blog (and why, if you care to share).

There will be one winner. Entries close at 6am GMT on December 1st. That’s November 30th at 10pm Pacific or 1am December 1st Eastern standard time. This draw is open to everyone. The winner will be chosen on December 1st (GMT) randomly and will be announced here, so if you enter please be sure to bookmark this post and check back. You’ll have one week to send your contact details/address before a new winner will be chosen.

Please share this post on facebook, your own blog, twitter, and all those social networky things. If you do share further, you’ll receive an extra entry into the draw if you provide me with a link in your comment below.

1. Kiss the Vegan Chef Apron

2. Eat Your Greens Tote Bag

3. Love the Planet Go Veg Fridge Magnet

4. Grains Vegan Zombie Mug

K’nyay Restaurant

www.knyay.com

Tea!

Lemongrass Tea at K'nyay, Phnom Penh

Literally (a word I generally avoid since people don’t seem to know what it means) chopped up lemongrass in a mug of hot water, this simple tea was wonderfully refreshing.

Main

Vegan Amok at K'nyay, Phnom Penh

Huge chunks of soft tofu and vegetables in a creamy smooth, only moderately spicy coconut cream sauce, steamed in a banana leaf vessel. Adorned with fresh coriander and chili, this dinner was worth a trek through violent rain to consume. Sticky black rice is served alongside.

Dessert

Pumpkin and Coconut Parcels at K'nyay, Phnom Penh

Not too sweet, these custard like pumpkin puddings are gummy, chewy, and delicious. Pumpkin and coconut cream are steamed in banana leaf with sticky rice flour (or so I was told).

Cherry Almond Ice Cream at K'nyay, Phnom Penh

The reason I came to K’nyay in the first place was because another vegan raved about the ice cream. The recommendation was spot on, and I thoroughly enjoyed both the coconut ginger and the cherry almond scoops. The former had a prominent ginger taste that somehow remained quite mellow, with a smooth texture. The latter ice cream, the almond and cherry, contained big chunks of cherry and toasted almond slivers. Absolute heaven.

Final Thoughts

I wish I’d have had more time in Phnom Penh because I really would have liked to return to K’nyay for a second meal (I went twice for dessert)! Unfortunately one of the few days I was in PP was a public holiday, which took away from my only intention to be in the city in the first place: to eat. Next time I’ll plan a few days more in the capital so I can fit the rest of the menu in (which, by the way, you can check out online).

So I’ve become completely smitten with coconut and making my own coconut milk, but there’s just so much leftover coconut meat. Being a) a hoarder and b) afraid of waste (hello Ms keep-it-in-the-fridge-until-it-turns-blue-rather-than-throw-it-away), I’ve been toasting it and tupperware storing it.

The toasted coconut stocks in my flat are out of control lately though, so I’ve been trying to think of things in which I can use the stuff. Cookies just seemed the perfect solution. Light and delicious, these quick vegan coconut cookies at least went down well with my partner!

The Vegetarian, Phnom Penh

Starter

Crispy Bean Curd Skin at The Vegetarian, Phnom Penh

Thick, folder layers of deep fried yuba for the win! Served with a semi-sweet mild vinegar based chili sauce, the soy skins were crispy on the outside and soft on the inside. Quite oily but delicious and simple with a tiny bit of salt, this is one heck of a plate of protein. Arrive with an appetite if you want to order more (which I always do).

Main

Rice Noodle Soup at The Vegetarian, Phnom Penh

A lovely, light broth filled with crispy wontons, green leafy veg, mushrooms, and rice noodles, this lightly peppered soup hit the spot on the rainy day I chose to visit The Vegetarian. The dumplings were stuffed with seasoned carrot and onion pepper filling, and had an almost Italian taste. Not the combination I’d have picked for this type of soup, but it worked well!

Final Thoughts

For a dollar a menu item, this place really can’t be beat. If you’re a backpacker on a budget in what’s definitely not Southeast Asia’s cheapest city, hit this place up for a filling and satisfying meal.

Banana leaves as food parcels

Imparting a slightly sweet but not overly strong flavour to foods, banana leaves are a popular cooking vessel in Southeast Asia. They’re strong, sturdy, and can be used to steam and/or fry food. You’ll see them as food parcels grilled on the streets, in villages, in homes. Common sweet recipes use sticky rice based fillings and savoury fillings often consist of fish based concoctions. In my recipe I chose simple tempeh and aromatic Cambodian lemongrass paste for the filling.

Before I opted for a wholly vegan diet I developed a rather insistent craving for hard boiled eggs once or twice a month. Upon eliminating them from my diet I found it wasn’t cheese that was the hardest to give up, as everyone claimed it would be, but eggs. My point is those cravings have metamorphosed into one for these fermented soya bean cakes; when I want tempeh I need to have tempeh, and this recipe was born on such a day.

Recipe Notes

I tend to opt for tempeh as a replacement in recipes that might otherwise use fish filets, and that’s what I’ve done here. Steamed and fried in banana leaves, tempeh develops a flaky and delicate texture with a delicate flavour that can be intensified to suit your own preferences (add more or less paste, sauces, and/or other seasonings).

If you’ve got an outdoor grill then opt for that over a pan (it’s more traditional and the flavour will rock)!

Aromatic, spicy kroeung provides the base to many Khmer (Cambodian) recipes. Not unlike its Thai equivalents, this curry paste is easy to make at home and a perfect ingredient to keep around for when you want a quick and easy dinner- fry it up with your favourite vegetables, blend into soups, or craft delicious curries.

Recipe Notes

I hate hand making curry pastes. It’s not a case of being lazy (for once), because they’re not exactly hard to make, but the process of having to deal with those damned shallots. They’re the bane of my existence; all I have to do is look at one and I’m crying like a twitching baby. But I hate to be defeated, especially in my own home, so ha ha shallots! I’ve come prepared this time. Seriously, invest in some stylish swim goggles to add to the kitchen utensil junk drawer, and you won’t regret it.

Tofu Bar Restaurant

www.tofubar.net

Snacks and Soups

Mushroom Dumpling Dough at Tofu Bar in Kanchanaburi, Thailand

A mushroom lover’s dream, these little parcels were filled with diced mushroom and deep fried. A definite hit with my partner.

Tom Kha Soup at Tofu Bar in Kanchanaburi, Thailand

You won’t find a much bigger fan of tom kha than me, and this recipe didn’t disappoint. Absolutely packed with delicious ginger, I also loved the heaping portions of both tofu and mushrooms.

Plenty of Tofu and Stir Fries

Teriyaki Tofu at Tofu Bar in Kanchanaburi, Thailand

I saw this recommended elsewhere and that recommendation is to be passed on here: if you go to Tofu Bar, try the teriyaki tofu. The tofu is perfectly cooked, the texture wonderful, and the sauce is pretty yumtastic (how’s that for descriptive).

King of Tofu at Tofu Bar in Kanchanaburi, Thailand

Sweet and tangy with a black pepper undertone, not completely unlike a good sweet and sour sauce, the king of tofu is a dish I’d happily order again and again.

Sweet Chili Fried Mushroom at Tofu Bar in Kanchanaburi, Thailand

Not at all spicy, the chili fried mushroom is another great choice for a mushroom lover.

Vegetarian Festival Buffet

Buffet Food at Tofu Bar in Kanchanaburi, Thailand

Comprising, at least when we dined there, of eight dishes, two or three curries, plus rice and noodles, the buffet was Tofu Bar’s contribution to Thailand’s vegetarian festival. Street food is a way of life for Thais, so it was nice to see this set out front of the restaurant for passersby to grab for a meal or snack. Dishes included (among other things) chewy and slightly spicy shiitake mushrooms, spicy sausages, spicy fried tofu in sweet sauce with basil, a filet of some sort with seaweed, and Chinese noodles.

Final Thoughts

Whether you’ve been relaxing with a peaceful afternoon’s exploration along the River Kwai,* or have just enjoyed a full day out along the death railway, Tofu Bar is a welcome stop once back in town. Next time I’m in Kanchanaburi, I’ll be sitting down once more to enjoy that gigantic pot of tea and some seriously swell tofu.

*Incidentally the river’s name doesn’t sound like a pouty toddler pronoucing the word “cry,” a pronunciation which translates in Thai to “buffalo river.” The movie perpetuates the myth of the river’s name.

This damned weather, combined with the fact that I’m currently experiencing that special bottomless-pit-of-a-stomach feeling understood only by women (once a month) and teenage boys (always), calls for lots of fast snacks to keep me going throughout the day. As I write this, I’m finishing a bowl of ice cream. I’m not close to full.

Inspired by sweet and sour Khmer and Vietnamese soups, this dead easy vegan noodle soup fills a hole and takes less than ten minutes to throw together. Great with rice or mung bean noodles, make it into a full meal by adding some veggies and tofu into the broth while it’s cooking.

Taste for Heaven, Chiang Mai

www.taste4heaven.com

Starters

Mushroom in Screwpine Leaf at Taste from Heaven, Chiang Mai

Thai style deep fried shiitake mushroom mix with soy sauce and white sesame, wrapped with screw pine, served with sweet chili sauce.

Fried Cashew Nuts at Taste from Heaven, Chiang Mai

Fried cashew nuts mixed with salt, chopped spring onion, and chopped chili.

'Tofu' at Taste from Heaven, Chiang Mai

Deep fried tofu with sweet chili sauce topped with ground peanuts.

Mains

Choo Chee Curry at Taste from Heaven, Chiang Mai

Slightly sweet red curry sauce, garnished with sliced kaffir lime leaves, coconut milk, sliced fresh chili, capsicum, and textured soy protein.

Mushroom Larb at Taste from Heaven, Chiang Mai

Chopped mushroom with special sauce, mint, onion, chili, chop tofu, roasted rice, dry chili, and lime juice.

Cashew Nut Stir Fry at Taste from Heaven, Chiang Mai

Stir fried with deep fried tofu, roasted dried chili, onion, capsicum, and spring onion.

Desserts

Bananas in Coconut Milk at Taste from Heaven, Chiang Mai

Deep Fried Banana at Taste from Heaven, Chiang Mai

Vegan Cinnamon and Caramel Cake at Taste from Heaven, Chiang Mai

Final Thoughts

With something for everyone (a seriously massive menu), Taste from Heaven is a must in anyone’s food stop list for Chiang Mai. They also offer cooking classes, where the group gets a choice in what menu items they prepare.

Pun Pun Vegetarian Restaurant

http://www.punpunthailand.org/

A hidden gem

…and I do mean hidden. We spent a good hour looking for it (not such a bad thing as we’d just had a buffet lunch at Khun Churn not 3 hours prior- hey, it was my birthday and all I wanted to do was eat), but it seemed obvious once we worked it out. Don’t make the mistake of trying to follow a map to find the restaurant, and don’t get confused by the non vegetarian Pun Pun van outside the temple. Instead just get yourself to Wat Suan Dok and find the monk chat building on the grounds. A pathway leads up the side and along that path is the restaurant.

When we found the restaurant, a lovely man took our orders and brought our meals. As our last dishes were brought out, he smiled and said they would be closing but we were welcome to stay and finish our meal. We paid him and the staff left, leaving us alone in a lovely, quiet, peaceful spot to enjoy one of my best birthday meals ever.

Hed Sa-Tay

Hed Sa-Tay at Pun Pun Vegetarian, Chiang Mai

Deep fried shiitake mushrooms served with peanut, tamarind, and coconut sauce (40 baht).

I’m a firm believer that batter frying is a serious skill, and if you manage to fry something that’s still crispy 20 minutes after it left the oil and has got cold, then you’ve got the knack. Fabulous.

Pad Khing Dtow Hoo

Pad Khing Dtow Hoo at Pun Pun, Chiang Mai

Stir fried ginger, tofu, mushrooms, and greens (40 baht).

Paul’s choice off the menu, ginger based stir fries are always a winner. Fresh veggies and pungent ginger with cashew nuts can’t really fail.

Dtow Hoo Steak

Dtow Hoo Steak at Pun Pun, Chiang Mai

Tofu steak topped with coconut milk and black pepper sauce (50 baht).

Tofu for the win! This protein-rich dish would have been enough for my whole meal were I less of a pig. Perfectly creamy smooth fresh coconut sauce and the best textured tofu you’ll ever find, this was the star of the whole meal.

Dessert

Dtow Hoo Namman Ngah at Pun Pun, Chiang Mai

Deep fried home-made sesame tofu and vegetable cooked in onion and sesame oil dressing (40 baht).

Clearly the fact that I’d eaten not long before this meal didn’t get through my thick skull the fact that tofu isn’t exactly a light foodstuff, so I went ahead and ordered another tofu dish. One day soon I’ll be attempting to make this on my own, because it too was deeeeeelicious.

Final Thoughts

If you find yourself in Chiang Mai and are looking for an inexpensive, nutritious, and sustainable dining choice, then look no further than Pun Pun vegetarian restaurant. Open from 9am – 6pm all days but Wednesday, I’m pretty sure you won’t be disappointed. Plus you might learn a thing or two!

But here’s the thing: While preparing dinner, contemplating my newfound social schedule, I realised something. You see, when I love my company people really aren’t so stressful anymore. So a great big thank you to my friends. And to anyone who’s humming the Golden Girls theme song right now, you’re welcome for getting that stuck in your head for the next two weeks (erase it by listening to this or this instead).

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Anyway, what you came here for are some shite flash images of dinner, right? Shadows and reflections on food are, afterall, always appetising.

The full menu comprised of lemongrass stuffed tofu, yum som-o, pumpkin hummus, sweet and sour tamarind sauce, peanut and coconut dip, rice, fried cashews, Khmer cardamom curry, green tea rice, and green papaya salad. Desserts were sticky coconut rice and banana in banana leaf, my balls, and sticky rice in coconut milk.

The Table Spread

Khmer Cardamom Curry

Lemongrass Stuffed Tofu in Tomato Sauce

Yum Som-O and Papapa Salad

In stark contract to the beige-ness that was yesterday’s recipe, I present you with balls. Rainbow balls, to be precise.

Make it what you will, kids, but they’re tasty and pretty. I mean people are always telling us we should be eating foods that are colourful, right?

Plus you get to serve balls.

It was the fall of 2003 when I first set foot in Southeast Asia, also the last time I’ve been inside Laos. Sitting outside a cafe along the main drag in Luang Prabang, my now chef-trained friend wanted to try a popular national beef salad: Lao Laab (larp, laap, laab, whatever). So spicy it took her awhile to consume what she could, I’ve both taken my version down a notch in the chili department and veganised it to boot.

Recipe Notes

A bit of chili is a must with this dish, but if you absolutely despise it then I get it. By all means ditch the ingredient. Otherwise find your space along the chili spectrum and add just enough to suit your tastes (start small, kids).

In terms of other ingredients, my version is quite salty with a strong tang from the lime juice. You may want to cut back a little bit for a milder flavour, replacing what you leave out with water (so the TVP has something to soak up). You can always season with more of any of the liquid ingredients later.

Chamkar Vegetarian Restaurant

Dishes

Wedding Day Dip at Chamkar

Creamy coconut and mushroom dip with toasted peanuts served with Cambodian baguette.

I ordered this as a starter for lunch one day, and it was big enough for a whole meal. It’s served with an entire baguette, sliced chilies, and chunky coconut mushroom dip.

Soya Pearl Salad at Chamkar

Discover the sweetness of an original soy bean dressing mixed with green salad and Khmer crudités and topped with roasted cashew nuts and silken tofu.

Mango and papaya slivers adorn the plate alongside a bed of fresh greens and sesame dotted silken tofu rounds. The name of the dish is what caught my eye on the menu, and as I’m a lover of salads this went down a treat after a long day on a bus.

Cambodian Curry Secrets at Chamkar

Sweet potato and cherry tomato red curry with coconut milk and the unique taste of Khmer cardamom.

I was in the region for a total of about 3.5 weeks and out of everything this dish ranks in my top five. The flavours are delicate, perfectly balanced, with Khmer pepper playing a starring role.

Final Thoughts

I also enjoyed a cassava fritter dish with yellow curry paste as well as a banana and coconut milk pudding with toasted yellow beans, both of which were amazing. Cambodia is, without a doubt, one of my favourite countries in the world, and when I return Chamkar will be one of my first stops. After all I need to try everything else on the menu.

I’m a big fan of Thai style coconut based puddings, and also quite keen on sticky rice. Luckily my partner isn’t a fan, so more for me!

Recipe Notes

• Don’t forget the salt. No, really, it adds an important taste to coconut based Thai recipes. Try the coconut milk both before and after it’s added, and you’ll notice a huuuuugggeeee difference.
• As with most Thai desserts this will be better if you use fresh homemade coconut milk and grated coconut meat, but failing this use something high fat out of a tin and unsweetened dessicated coconut.
• No black sticky rice? Use all white if you want. Why the combo here? It’s a bit of a hack to make cheaper black sticky rice because the white rice will absorb some colour while the rices are soaked together, so you end up with deep purple coloured rice.
• Don’t know how to steam sticky rice? Don’t fret. Just wrap it loosely in some muslin and pop it in a bamboo steamer. Thais use a funnel shaped steamer, but really any type will work.

I’m a real noodle aficionado, fanatical enough to eat them daily. My partner is also a fan, but his enthusiasm doesn’t stretch much beyond that which is wheat based. Pasta, udon, sometimes buckwheat based soba, are all winners in Paul’s world, but bring rice or mung bean into the noodle mix and his avidity is transformed into to droopyfaced meh-ness. One day they’re not cooked enough, the next too well done (I can’t win this battle, I fear).  After a thousand nights of Pad Thai for dinner and flat noodle soups, he finally made a request: do you think you could do some fried rice dishes?

No doubt based on memories of multiple vegetarian fried rice dinners from SE Asian holidays, I know he loves pineapple fried rice. Plus one of the best things about a dish like this is its customisable nature. Any number of vegetables can be included, seasonings adjusted to choice, and garnishes kept to either a minimal or a gluttonously heaped topping.

Recipe Notes

My pineapple fried rice version features deep fried cashews, tofu and shallots, all of which should be done before you even fire up the wok to fry the rice. The sugar/soy/lime mixture is a must as well, and toasted sesame seeds make for a divine topping. Serve with some thinly slices chilies and extra sauces for guests to add further flavour to their tastes. Sri racha, sesame oil, and soy sauce are table setting musts.

Other possibilities include vegan sausages fried with the veggies (a great addition) and/or a handful of coriander stems. A sprinkling of crushed peanuts is also worth considering, as is the addition of peas and kale.

Depending on the size of your wok, you may need to cook this in two separate phases. Or you could just do what I do: throw it all in and fling stuff all over the kitchen while attempting to cook too much in too small a receptacle.

It’s nine days of bliss, I tell you. Food coma vegan bliss. Unfortunately I was only in-country for three or 4 days of the festival, so had to eat twice as many meals to make up for lost time.

I ate a lot of great things in those four days, but I’ve got to share one of the most amazing experiences in my mental catalogue of cool shiitake: the vegetarian festival tent at Chatukchak weekend market in Bangkok.

The Chutuchak Market Vegetarian Tent

I had just returned to Bangkok a day or two prior to meet a friend and then fly home. A bit sad (home? already?), tired, and meh (constant rain), I force myself to get up early and head to the weekend market (one of the largest in the world). I figure I’ll find some cool kitchen implements and snap some interesting photos at the very least. Around 11am I’m pretty much going to die from starvation and thirst, so I find a booth with the festival yellow flags and grab a bowl of water chestnuts in coconut milk.

Dodging puddles and ambling around the food, tie dye tee, and pottery stalls, I spot a tent surrounded by yellow flags. Still a bit peckish, I figure I’ll take a peek and grab a few [tonnes of] further snacks. I finish my rubies fast for fear of rain drops diluting the coconut milk and stripping it of its richness and flavour.

Under cover of the tent everyone smiles big gracious smiles at me, the only tourist around. Heaving, people are everywhere, back to back, I’m overwhelmed and move to the side. This isn’t within my comfort zone but the atmosphere is surely a sign the food is good?!

I’m standing by a long table and a group of older people start talking to me while a photographer snaps some pictures. Everyone is thrilled, and I somehow feel like I’m the guest of honour at a party I don’t really understand. They encourage me to eat, ask questions about where I’m from, smile, smile, smile, take more pictures of us together like we’re old friends. There are styrofoam bowls full of food everywhere. Hundreds.

Eventually I move away, curious to see all that’s on offer and make some choices. Noodles, buns, and deep fried tofu call to me from one corner; soups and deserts from the adjacent tables, more of everything and then some from the other end. Popcorn, rice, curry, beans.

I’m already overwhelmed by all of the options but decide to suss out the Pad Thai, to start with something I know, but I can’t for the life of me figure out how this system works! What’s the custom, how do I pay, how are these people like perfectly balanced ballerinas with 4 bowls of soup, a stack of noodle trays, and 19 bags of popcorn stacked in their arms?

Then a woman offers a tray of Pad Thai. Smiling, she says “take it.” I smile back, a little unsure, and she reads my confusion. “free,” she says, “it’s all free.”

My eyes begin to water. I’m overwhelmed and can’t answer, so she places the tray in my hands. The photographer is still taking pictures of me and everyone is still smiling. For those seconds it’s as if time has stopped, one of those moments where the present hits hard and I realise how incredibly lucky I am.

Suddenly I see the vegetarian tent in a whole new light. Outside a woman is filling a wagon with bowlfuls of food, to the other side is a huge offering table, and everyone appears to be so grateful for it all.

I spend the next hour sampling what my stomach can take, the photographer still snapping pictures of me with most vendors I visit, the vendors eager for me to try this and that. Some young men educate me about ingredients, telling me which dishes to choose (“that’s my favourite, but you should try them all anyway”). People clear seats for me to sit while others bring me water. A man sitting next to me says “It’s the culmination of the festival and this is the only day where it’s like this.” An official stops beside my chair and chats to me about England while someone else brings me more water.

Complete strangers are enjoying both something nice being done for them and doing something nice for someone else. I’m so emotional over the experience that I feel like I’m in a dream and I can hardly fight back tears.

I don’t want to leave because I feel naively safe and protected here, but I’m going to be sick if I take another bite so I wander away to dispose of the remaining piles of food.

Seriously though, this MoFo business is hard. Well, not hard, but it’s certainly a commitment to post every day. This is coming from someone who works full time from home, a job which partly entails blogging whilst wearing one of my multiple combinations of tatty t-shirts (my favourite? a hand painted gray tank with a pig that says “bring on the cakes”) and pyjama bottoms (the other part of the job entails pretending I’m actually achieving something). You see, I’m the sort of person who multi-tasks to the such extremes that I often don’t finish anyth.*

If you’re wondering what any of this has to do with MoFo, and if I’m ever actually going to get to the point, then allow me to give you a breakdown of my average day. Anything that takes logical skills happens in the morning, my most productive time of day. This is when websites get coded, paperwork gets dealt with (my S.O. will laugh when he reads this), designs are completed, and plans get made.

Somewhere in the ballpark of 11:00-12:00 I crave foodstuffs and engage in a quite vocal argument with myself over whether or not I should make something quick so I can get back to work, or whether I should work on that recipe idea I came up with the other week while the light’s still good enough to photograph the end result. The latter is the decision I’ve come to most days of MoFo.

So I have a hoard of ideas and stacks of pictures to back them up, mainly of concoctions that aren’t yet quite ready to share. Here are a few of those [arguably somewhat half-arsed] images, all of which have been born out of ideas for MoFo posts. At least a couple will become recipe posts here eventually. Sometime this century, I expect.

Sticky Black Rice and Banana

This is a win, and super easy; a real starting point for sticky rice virgins.

Sometimes I think I use semicolons too much.

A medly of sweet potatoes with coconut mushroom spread and salty fried tofu in Tom Kha

That’s with two types of steamed sweet potato and this coconut mushroom dip, plus ultra thin pressed firm tofu fried in flaky salt. The base is similar to that used in these green curry duchesse potatoes.

Vegan Tofu Amok

It’s going to be dreamy once I get it right. I consumed a few great amoks in Cambodia and I just have to get it right here at home.

Shiitake mushrooms in pandanus leaf with sweet garlic chili sauce

Based on a dish I had in a restaurant in Nothern Thailand, this is mushroom pieces with toasted sesame wrapped in screwpine (pandanus) leaves. They impart a fabulous flavour.

*Didja get it? Good job, buddy. But really, I work in design. Jokes aren’t my forte.

Are you the sort of person who appreciates a decadently rich breakfast? Try swapping your maple smeared chocolate chip pancakes for this super creamy dairy-free oatmeal one morning. You can even trick yourself into thinking it’s healthy because, you know, it’s oatmeal (okay, so it’s still probably better for you than chocolate chip pancakes, regardless).*

*not that there’s anything wrong with chocolate chip pancakes.

Recipe Notes

I know, I know, you wish I’d shut up about homemade coconut milk already… but seriously, make the effort because it’s going to taste 23572348573 times better, especially in recipes like this where it’s the star ingredient.

Be hungry if you plan to make this. Either that or cut the recipe down a little bit because it’s very rich. I had a similar breakfast to this in Bangkok once and the bowl was twice the size. Two girls at the table next to me split theirs, even still leaving the restaurant stuffed to the brim. This recipe only makes about half of what was in that Bangkok bowl, but it’s still very decadent.

The ratios aren’t set in stone, so there’s plenty of room to add and subtract ingredient portions to suit your own appetite and preferences. For instance I used coconut water because I happened to have just opened a fresh coconut to make my breakfast, but if you get the milk out of a can then you can use extra coconut milk or another non dairy liquid instead.

I mean I’m assuming you’ve made oatmeal before and, if not, just follow the instructions on the packet (using coconut milk instead of whatever other liquid, naturally).

I was last in Vietnam three years ago, but every time I’ve visited this wonderful country the tofu is something that stands out above almost all else (the incessant “madam? madam! madam?!” beating it by a fine margin).

It was only after that last Vietnamese jaunt that I investigated some of the local dishes I loved (ahem) and, more than anything, that makes me realise how recent my interest in food as a serious hobby is. My love affair with South-east Asian cuisine has only grown in intensity since, and as I’m sticking to the theme for MoFo, I thought this would be another recipe worth sharing.

Recipe Notes

This recipe is a fusion of Vietnamese tofu with tomato sauce and another tofu dish (found on most in-country menus) that consists of chili and lemongrass stuffed deep fried bean curd. I think it’s a delightful combination with bold, rich flavours, but mostly I just like to play with string.

Oh, about the string. In case you haven’t noticed (did you see the title of my blog? The messy part didn’t come out of nowhere), I have a kitchen neatness deficiency; keeping things tidy, in order, together, not haphazardly occuring, you get the picture. Well apparently that’s just not my thing. It doesn’t matter if it’s in a pan, because it’s just as likely to end up on the wall behind me (quite probably the one in the next room). Binding the tofu keeps the stuffing in order, mainly the sauce and the tofu as two seperate but partnered items in a dish.

I encourage even the anti chili-ites among you to try adding at least just a tiny bit of red chili to the sauce here. It’s very complementary to the flavours (as in most SE Asian cooking, moreso than in any other in my opinion), and is a good place to start in building up a tolerance.

Last, but not least, substitute brown sugar if you don’t have palm. But I admonish you to add this, the diamond of sugars, to your cupboard stores. It’s better for you than regular sugar and the taste just can’t be beat.

Think of it as a mild mushroom based satay, this creamy Southeast Asian inspired dip isn’t one to pass by. Inspired by a lunch I had in Siem Reap a few weeks ago, this is a bowlful of creamy, fatty (hey, coconut, it’s your BFF: me) yum that’s best enjoyed with a simple warmed baguette. Quick, easy, and lunchtastic.

Recipe Notes

If you don’t have fresh grated coconut, don’t fret as it’s not a necessity. Likewise, no dark soy sauce? Add light in its place, just maybe a tad less (dark soy sauce is less salty than regular soy sauce).

Coconut milk can be used in a pinch, but it won’t be quite so creamy. I’ve used both milk and cream, however, and both end with passable, palatable results.

Call them what you will; cannelloni, roll ups, rollatini, these aubergine (that’s eggplant in American speak) rolls are stuffed with my own unique take on hummus. I mean, really, I see hummus made with all sorts of ingredients these days. Why not whip up a batch of something with a bit of Thai influence?

I’ll admit it sounds moderately wacky, but there’s something about it that works. Or maybe it’s just the fact that I’m a food hoover. Whatever, I liked it, and I think everyone should play around with their hummus a little bit more.

Recipe Notes

There’s something about grill fried vegetables, those streaky black lines, the hours you’ll spend trying to whip that cast iron skillet into subservience to get to the point of effective grilling. If you’re having a hard time with the outside eggplant slices, just cut the thin layer of skin off and it’ll cook the same as the other pieces.

If you make the whole recipe, they’re great little party snacks!

Starters

Miang Ta Krai Bai Cha Plu at Khun Churn, Chiang Mai

A tangy bite of heaven wrapped in wild beetle leaves, these Thai treats made the dinner worthwhile on their own. They’re packed with citrusy lemongrass, aromatic mint and an array of other saporous ingredients that will leave you craving them long after you’ve packed up and gone home.

Kaow Tang at Khun Churn, Chiang Mai

These crispy (and absolutely adorable) little rice patties are served with a coconut milk and peanut sauce. I’m certainly a fan and would love to try making rice based mini dip receptacles one day at home.

Mains

Hed Kra Ta (Sizzling Plate) at Khun Churn, Chiang Mai

An assortment of some of the most delicious mushrooms you’ll ever try, the creaminess of this dish came not from the sauce but from the mushrooms themselves. At a guess I’d wager the major players were shiitake, wood ear, straw, and oyster mushrooms, alongside a delectable (do people still use this adjective?) mix of ginger and herbs. Sometimes I can’t believe I didn’t used to like mushrooms, and for those who still say that I bet this dish would change your minds.

Pad Prik Khing Krob at Khun Churn, Chiang Mai

Crispy stir fried TVP chunks, a simple but generally atypical method of preparation, are the way forward. I’m convinced. These babies were done in a delightfully spicy red curry paste with kaffir lime leaves and long beans, but it’s the texture I loved above all else. A bit of the chewy, a bit of the crispy, a lot of the fried. What’s not to love?

Lunchtime Buffet

At the time of writing, the buffet cost 98 baht, or £2, and it’s not a shabby place either. I mean I’d don a dress and bring a first date here (alternatively, slip into some manky khakis and convince my partner we would die of deaththings if we didn’t go). Not everything is vegan, so you might have to ask about a few things (mainly egg based) if you don’t consume any animal products, but it’s still a definite goldmine for vegans, omnivores, and vegetarians alike.

The buffet space accomodates many tens of dishes, from simple condiments, salads, and soups to hearty curries, noodles, rices, and fried creations. Desserts and drinks are included, a super plus, and the selection contains a good lineup of foods to suit all tastes in terms of chili tolerability.

Jackfruit Soup from the Khun Churn Buffet

Sp-sp-spicy! Good stuff, nevertheless. Must try this at some sometime!

Noodles, red chili and tofu, coconut rice, and salad at the Khun Churn Buffet

Khun Churn Buffet

Khun Churn Buffet

Tapioca and Taro Topped with Salty Coconut Milk at Khun Churn, Chiang Mai

If you’re a fan of rice pudding, tapioca, and other such slimy milky puddings then this coconut milk based dessert, despite it’s resemblence to frogspawn, would knock your socks off. I ate two huge bowls full and had to practically be rolled out the door.

Final Thoughts

If you’re in Chiang Mai, you’re a fool to skip this place. Just be prepared to want to return again and again, and to extend your stay in the city so you can try as many menu items as possible. I covet nearly everything I tried on a pretty much constant basis.

I know what it looks like, so hush your face. Quiet. Don’t blame me; it’s the sweet potatoes. I’ve been experimenting with purple jewel sweet potatoes (so, to answer your next question, yes the colour is natural). Nutty and creamy, more substantial than your average supermarket shelf sweet potato, this dish was prepared in honour of Vegan MoFo Iron Chef.

The proposition? Mashed potato. Plus remember I’m going for a Southeast Asian fusion theme all month, so here’s the result of a combination of the themes. It’s a sweet potato variation on the French retro pommes duchesse dish, only I’ve thrown some fresh coconut cream and Thai green curry paste in the mix to give the bundles some bite.

I recently had the pleasure of attending a vegan cooking class at May Kaidee vegetarian restaurant in Chiang Mai, Thailand. Not the first, nor the last, time I’ve been to this veggie haven, I’ve wanted to subscribe to their half day cooking class for years; I just never find the time when I’m around. This time, however, I bit the bullet and signed my name along the dotted line.

The class itself (which ended up being private tuition as no one else signed up) is taught by May’s sister Diana and, at least in the case of my class, results in about 16 dishes. Many are simple alterations of a previous recipe, hence how it’s possible to fit so many dishes into a four or 5 hour class.

Shopping sucks, except for food

The day started with a trip to local Sompet Market to purchase ingredients and get schooled in the basics of these recipe constituents. It’s fairly rudimentary stuff but if you’re new to Thai cooking then it’s a good summary for certain.

What follows after returning to the restaurant is a brief session in cutting and preparing vegetables, followed by an immediate relocation to the upstairs kitchen. Fires are lit, woks go on the heat, and you begin with the basics of toasting sesame seeds and peanuts, deep frying cashew nuts, TVP and tofu, plus a quick how to on and discussion of chili pastes. These are condiments you’ll use throughout the morning.

Some archetypal Thai dishes and variations on the theme

The actual recipes started with tom yam soup and tom kha soup, followed by quite urgent queries of which I prefered (“Both! How can I choose?!”). Quickly we moved on to pumpkin soup (and a second curried variation). The next dishes off the hob were stir fries: mixed vegetables with ginger and the same again but with the aforementioned fried cashews. Pad thai, fresh peanut sauce, spring rolls in fresh rice paper, and the restaurant’s famous pumpkin hummus were thrown in the mix, along with the preparation of the quintessential green Thai curry and massuman curry dishes. The course was finished off with the preparation of a spicy green papaya salad and mango with sticky rice.

The class cost 1200 baht in total and that price included everything. All dishes prepared are single serving, but it doesn’t take much imagination to realise that one person cooking so many solo portions still equals a bumtonne of food. Even after sharing with some interested Australian diners, Paul (who, might I add, only appeared once all of the food was finished) and I couldn’t finish it off.

Would I do it again, in hindsight? Yes, definitely. Despite being aimed at culinary beginners, Diana is a passionate and information woman who can tell you just about anything you want or need to know about Thai cuisine. That alone is worth the price tag so far as I’m concerned.

My solution is MoFo themed recipe pages. Open them in your favourite PDF reader and copy and paste your favourites (or if you’re old fashioned and prefer handwriting then just delete all the nonsense I’ve typed in and print them blank).

Vegan Month of Food Recipe Sheets

They’re available in two sizes, A4 for folks outside the US as well as US letter sized sheets. Just download them below and go crazy. If you like the idea, let me know and I’ll make some more.

• Vegan MoFo Recipe Page (A4) (181)
• Vegan MoFo Recipe Page (US Letter) (163)

One of the greatest things, for this fair veggie at least, about Thailand is the proliferation of dairy free desserts. Save the occasional use of eggs, it’s a sweet toothed vegan’s paradise, a land of glutinous, gooey fruit based nom… er, heaven.

Okay, so I need to spend some more time with my buddy the thesaurus (no, really, we’re BFFs. I enjoy these things). Here’s the deal: I need to find a way to describe the feeling you have when you see something and immediately know it belongs in your facehole.

Why?

Because “Nom” doesn’t cover it anymore, not since a Thai friend revealed its true meaning (however I rejoice in its uninterrupted use by others because I like a gigglefest as much as the next socially awkward simpleton). At any rate, these puddings make me sort of go, uh, well you know.  Insert word and/or phrase that carries the same gist, but isn’t actually, nom

Recipe Notes

These completely vegan Thai cakes aren’t what you’d traditional think of as cake. They’re bound with rice flour and steamed, so the texture is stodgy and glutinous, and a little bit goes a long way. The recipe isn’t sickly, but if you’re hellbent on the sugar the by all means add more. Finally, if you’ve got a coconut lying around then I highly recommend using freshly grated meat and milk. Not a requirement, of course.

Oh, and use some food dye if you want. Or if you don’t want, then don’t. Sometimes I just like the taste of artificial.

More reminiscent of dairy milk than what you’ll find in a can, fresh coconut milk is both cheap and easy to make, with the added bonus that you’ll also have a pile of fresh coconut meat with which to play.

If you want anything resembling authentic, ditch the tinned coconut milks and go find yourself a mature coconut and a toolbox. Here’s what you’ll need:

• 1 mature coconut
• A power drill or a hammer and nail
• Hammer
• Tea towel

1. Drill, baby, drill!

On the coconut, at the top, are 3 marks that make the fruit resemble a bowling ball. The one that’s slightly offset from the other two tends to be the softest, so this is the one you’re going to drill into.

If you’re using a drill, dig in (and if you have one, it’s definitely the easier option). Otherwise use a good sized nail and hammer it in. Just don’t follow the method in the picture above because, well, it’s just a picture. Put the coconut between your knees or have someone else hold it so it’s stable.

Once you’ve got a good sized hole you have two options: either shake the coconut water out into a bowl or put a second hole in the coconut to make the juice flow out easier. I always opt for the former.

2. Get our your frustrations

Once all the coconut water is out, loosely wrap the coconut in a tea towel and place on the floor (the more solid the surface, the better). Centre the hammer above the shell and bring it down hard. You’ll hear the shell crack, but you may have to hit it a few times for it to break open properly. Don’t worry if it shatters a little bit (but rinse the meat lightly to avoid getting any of the hard outer shell in the meat- it’ll do your teeth in later if you eat it).

3. Grate or blend the fresh coconut

Since you’re harvesting the coconut meat to make coconut milk, it needs to be grated. You can either use a coconut grater to get it out of the shell, or just bash it to smaller bits with the hammer so the meat falls out. The latter option is both easier and quicker, in my opinion, and also more fun because you get to keep breaking stuff.

Pull the meat away from the shell and grate it. To make thick coconut milk, add 1 cup of warm water to a large bowl with all of the grated meat, kneading the mixture for a few minutes. For coconut cream, halve the amount of water. Likewise, for a thinner milk add an extra half cup. If you have a high powered blender (I made this coconut milk with my Vitamix) then chuck the chunks of coconut and the water in (no need to grate first). You could use a food processor as well, I’d imagine.

4. Extract the milk

The water will turn milky white as you knead the coconut. Now find yourself a piece of thin muslin (or a nut bag) and strain the coconut meat, wringing out as much of the liquid as possible.

And voilà! Coconut milk, plus a bunch of fresh grated coconut for later use.

Despite its strong association with South-east Asia, lemongrass is a citrusy herb native to India but grown in tropical areas from Africa to Asia. In Thailand its uses are profound; without lemongrass much Thai food just wouldn’t be Thai. Curry pastes couldn’t be made without it, it provides the zesty base to soups, and it’s… it’s just, well, you can’t imagine cuisine from the region without it.

Basically it just tastes flippin’ amazing, and that’s all you need to know.

Recipe Notes

How you bake this is really up to you. Make your own simple vol au vent cases by lining the outer edge of a pastry square with more pastry, buy the cases pre-made, or just bake the squares with some of the filling in the centre. Whatever you do it’s going to be based on aesthetics alone because the taste won’t be affected.

This is a small recipe, so if you’re having guests then double it. Quadruple it. Make it into a main by making larger portions. Invite me over.

November is the Vegan Month of Food, a project started by Isa Chandra Moskowitz four years ago. Inspired by (NaNoWriMo) National Novel Writing Month, Vegan MoFo is a blogging event whereby all of its participants try to write as much as they can about vegan food and veganism for the whole month.

Don’t take me, nor the gist of the event, wrong; this isn’t a vegan preaching fest. It’s about food, and food is what we’re here for. For the Messy Vegetarian Cook, here’s what MoFo 2010 will be (at least partially) about:

• South-east Asian Cuisine and beyond. I’m on a roll after a recent holiday, so there’s going to be a lot of regionally inspired and fusion recipes.
• Vegetarian friendly printable kitchen paper goodies.
• Ingredient specific how-to posts and tutorials.
• Other ideas you might have that you want to see come to fruition (Have an idea? Tell me).

I generally aim to update Messy Vegetarian Cook at least once per week, with the odd week off, but this month there will be an increase in the frequency and number of posts. So there you go. Bring it on, November!

Be sure to subscribe to the RSS feed to keep up.

I’ve just returned from a 3.5 week holiday in Thailand, with a few days in Cambodia, so be prepared for an increase in Southeast Asian inspired meals! This delicious pomelo salad, a Thai favourite of mine, often contains fish sauce. Here it’s sea life free and equally delicious, reminiscent of a vegetarian yum som o dish I consumed (read: hoovered down my throat) in Bangkok.

Recipe Notes

There are multiple varieties of Pomelo, and from what I can see the pinker fruit variety is often more commonly found in the United States. While I’ve never had this variety, I’d say it’s a safe bet to use it in this recipe. The type used here is the fruit most commonly found in Southeast Asia, with a green skin and whiter coloured fruit.

For tips on how to peel a pomelo, spend a few minutes with our old pal Google (alternatively, here’s a good tutorial on how to get into a pomelo).

Recipe Notes

I experimented with this recipe in all sorts of ways, using all combinations of soy cream, milk, and yogurt. This vegan panna cotta recipe produced the most consistent result out of all the trials, but none of them were absolute failures. I guess my point is that you’ll have a hard time making an absolute mess of this. The basic gist is somewhere around 1 teaspoon of agar per cup of liquid. You could get away with a little less for an extra floppy flan.

Sweet potatoes, eggplant, and onion are oven roasted and served in a creamy coconut curry base. A meal with possibilities, this Southeast Asian inspired curry can be served chunky or blended to a smooth and rich soup. Both are perfect for cool autumn evenings and they’ll keep for a few days in the fridge if you want to make a big pot at the weekend.

Recipe notes

Throw some chili in there for added heat, or a splash of sri racha (perfect for when I’m too lazy to deal with chilis). Have some other vegetables in mind? Go for it!

Fried spring onion filled potato pancakes are served in this vegan main topped with steamed spinach and smashed roasted garlic cloves, topped with crispy fried tofu matchsticks and stir fried onion. A lot less complicated than it sounds, it makes a filling meal for two (um, and you get to play with mashed potato with your hands. Hello, fun)!

I challenge anyone to turn up their noses at any dish making use of the creamy subtle taste of oven roasted garlic. And, well, if you do then that’s fine too because it’s more for me. To me, garlic is one of life’s greatest pleasures, as is spinach. Potato too. I’m a big fan of tofu to boot. Who am I kidding? I just like to eat.

Recipe Notes

Remember: if I can manage a recipe without wearing more than 10% of its ingredients by the time step one commences, then it’s likely doable by most other folks too. Translation? This is doable by all of you, despite the long list of steps.

Okay, so I get paranoid regarding whether or not I’ve made instructions understandable. If I haven’t scold me. If I have, and you’ve been successful, tell me what you think. Tell me what you think even if you don’t try it. Tell me a story.

Potato starch may not be part of your kitchen pantry repetoire, but I recommend it highly. It’s one of my favourite starches for frying because its texture can be both crispy and gooey at the same time. Alas, if you don’t have it then corn flour should be okay too. You don’t exactly need to coat the potato in anything before frying it, so don’t sweat the small stuff like that. I just like the texture, but many potato pancakes have been thrown on a skillet in this world, sans starch.

It never ceases to amaze me how much homemade pasta brings out a person’s’ wow face. You know what I mean, that “oh-mah-gawd-you-mean-you-didn’t-buy-this-pre-made” look, the one that makes you feel like you’ve reached the outer limits of culinary possibility, that you’re the equivalent of a rocket scientist in the kitchen. Err, no, I promise it’s not like that. I can barely tie my shoes; I swear making your own pasta and noodles isn’t a complicated procedure.

It is, however, more time consuming. These homemade noodles take a few hours, though most of that time the dough lies dormant, on its own, while you’re off getting on with the rest of your morning. Go take a nap, go to work, or do whatever it is you people do when you’re not noodle-making. Draw pictures, send me an e-mail. Whatever.

My point is, these home made udon noodles are easy. Your total manual labour time will shape up to just 20 minutes or so, and it’ll be worth it in the end.

Recipe Notes

The trick with cutting the noodles is to use a lot of flour so they don’t stick together when folding them. Why bother folding? Because it’s just easier that way, allowing for shorter cuts when you whip out your knife to cut the dough. Use a sharp chef’s knife, something that will cut swiftly and distinctly through the dough to avoid anything sticking.

The sesame oil is an optional ingredient, but I like the mild flavour it imparts. If you’re planning to use the noodles in a very basic dashi or miso broth, I’d recommend its use. If you’re using the udon in a dish with a more complex flavour profile then it’s probably a safe bet to say you can skip the sesame.

Introduced to Goa by the Portugese, this vegan version of the popular Goan chicken dish features a milder version of a traditionally spicy marinade. Extra firm tofu is baked to perfection, topped with the sharp, full-bodied (and chili-free) coriander based paste. Enjoy with a simple salad of mixed lettuce, raw cut onions, and tomatoes doused with salt and fresh lemon juice.

Recipe Notes

Make sure you press as much liquid as you can out of your tofu. You want solidity here because, remember, the more water you get out of the tofu, the more it will soak back in. The blocks of tofu should soak up all of the cafrael marinade liquid (there’s not a lot, but it’s enough to flavour it substantially). Sometimes I like to cheat and poke holes with toothpicks into my tofu encourage its marinade to really get up close and personal.

And by the way, you don’t need to be that anal with tofu sizes/weights. Just get something vaguely in the ball park.

And now, onto the deliciousness that is cafrael tofu. Seriously, get your bottom in gear and make this ASAP.

A popular Hyderabadi dish, Baghara Baingan is a dish of eggplant (aubergine) cooked into a creamy nutty coconut gravy with the added tang tang of tamarind. If you think you don’t like any of these ingredients on their own, I urge you to try them married together here, in this traditional recipe often served during special occasions and on holidays.

Recipe Notes

While it seems complicated initially, this is a pretty straightforward and easy vegetarian hyderabadi recipe. Recipes and cooking recommendations vary, with some insisting on frying the aubergine in oil first and others demanding the use of chilis (speaking of which, add chili if you want it; I simply don’t because I live in in a place where a chili on the other side of the room will set someone’s mouth alight). Also, technically, you should seek out the smaller rounded variety of Indian eggplant but any small aubergines will do.

If you don’t have a liquidiser (blender) to make the sauce, a food processor, nut grinder, or even pestle and mortar will also work. I used my vitamix for the sauce, but it’s certainly not a necessity to use something quite that powerful. You just want something, at the very least, to crush the dry-fried spices.

Pogo Café

http://www.pogocafe.co.uk/

A great big vegan fry up

Sunday Brunch at Pogo

I’ve been to Pogo a few times now, one of the most recent visits on an invitation by a friend to try the Sunday Brunch. Given the choice between the healthy option and a huge (and I mean absolutely stacked) plate of fried breakfastness, well, it was an obviously choice. ‘Sides, It took me more than two hours to get there! I earned it! The plate included vegan sausages and facon, mushrooms, tofu scramble (one of the best I’ve had), fried potatoes as well as a hash brown, beans, and tomato.

All in all, it was a trip well worth my time. I just wish we had somewhere in Crawley where I could roll out of bed and pop to a local café for a fry up.

Dessert

Knickerbocker Glory Sundae at Pogo Café

From another visit to Pogo, but worth a mention anyway, this Sundae is a heavenly (and dairy free) interpretation of the British classic. Swedish Glace ice cream packed into a tall ice cream glass, layered with fruits sauces and nuts, this alone makes Pogo worth a visit.

Final Thoughts

Okay, so Hackey may be a pain in a typical Londoner’s arse (those not in the East of the city, at least) to get to, but make the effort. The café has all sorts of evening events too, so keep an eye out for something that interests you and enjoy an evening at one of East London’s best vegan eateries.

I’ve been the last two weeks pretty much playing non-stop with my new Vitamix, a gadget for which I’ve long yearned and have finally acquired. One of the biggest pros about the machine, from these peepers at least, is its ability to quickly and easily make nut butters. With great masses of peanut, cashew, and almond butters stacking up in my limited kitchen space, however, I needed something to actually do with it all.

Vaguely reminiscent of the popular Indian sweet Badam Pak, this vegan fudge uses an almond butter base for both texture and flavour. Almond butter is a smooth and creamy paste with a mild enough flavour to take on the stronger essences of coffee and chocolate, thus making the perfect foundation for a flavoured non-dairy fudge.

Vegan fudge recipe notes

Getting the consistency of the sugar syrup right is fairly important, but the worst that will happen if you don’t is your fudge won’t be as solid. You’ve got a couple of options at this point, the easiest being to roll tablespoonfuls into balls (which you can then coat with sugar, chopped nuts, or paperclips. Except possibly not the latter).

The second option is to remove some of the moisture by cooking the mixture further. If you opt for this choice, make sure the heat isn’t too high and that you stir constantly.

In my dairy days I would fry a soft cheese such a brie or camembert in a similar manner, and it was a real treat. This isn’t a firm replacement for the latter concept, but it’s still tasty and it looks fancy (so it’s a good dish to impress).

Recipe Notes

An easy starter, yes, but one which takes some planning ahead. You’ll need to start with a batch of vegan labneh, so it’s best to plan for this salad with a day or so worth of notice. You can make the dressing in advance, too. Add some pizazz by throwing in some thyme or other herbs if you’d like, to the dressing I mean, but for this I personally prefer an extremely basic, tangy vinaigrette. Raspberries and vinegar, with sugar to adjust the tartness.

Don’t skimp on the mint and basil chiffonade, either. And if you can’t pronounce that word, let alone be arsed to do it, just chop stuff up small and you’ll be good to go.

Well, my little ginger bambinos, meet your new sibling: Ms Spinning Teeth, known by most people as a Vitamix* (the name? My mother’s idea).

Luckily everyone seems to get along fine. D&D are more than happy to eat Ms Teeth’s concoctions, and I’m more than happy to facilitate this bonding exercise. After all, I want everyone in my family to just get along.

* that’s tofurkey on the box, right? Right.

Labneh, or strained yoghurt cheese, is a traditional Middle Eastern condiment used to prepare a number of both sweet and savoury foods. Also eaten on its own or with bread, this easy to make cheese is achieved by leaving full fat yogurt to hang in a muslin or cheesecloth sack for several hours or overnight. In my pre-vegan days, this was a favourite addition to one of my favourite meals: a gigantic mezze spread.

Ah, but how to achieve labneh without dairy?

I knew I could do this, somehow, even if not an exact replication, but how?

Miyoko Schinner’s Vegan Yoghurt

I didn’t want to simply strain soy yogurt for two major reasons: plain soy yogurt is too sweet (and is much more akin to flavourless American style “Greek” yogurts, in my opinion, than the real thing), and it’s usually far too thin.

It was this video, a cooking tutorial by Miyoko Schinner, that inspired my own endeavour. The addition of cashews thickens the yoghurt and the minimal use of store sweetened soygurts allows the bacterial to multiply and coagulate to milk sans all the other crap. It’s a fuller soy yoghurt that can be strained easily.

Recipe notes and applications

Please note that all of my suggestions and yield sizes are based on the use of homemade soy milk. That’s not to say you can’t make it with store bought milk, but if you try it I suggest buying the one with the most basic of ingredient lists. No sweeteners or artificial flavourings, por favor.

In the process of straining, you can add salt if you’d like. I usually add it after, but that’s usually out of forgetfulness rather than by preference of method. A splash of lemon juice added post-production will also add an extra tang that’s a bit more reminiscent of the original dish this is trying to mimic.

As far as other flavours go, be creative! You can add all sorts of goodies, even mixes of other non dairy cheeses, to create delicious spreads and cheeseballs. One of my favourite ways to eat this, as directed below, is with some garlic and lemon, topped with quality extra virgin olive oil and za’atar.

Stay tuned for more recipes in which to use this strained yoghurt!

Recipe Notes

I’ve included a diagram of how to cut the filo pastry, but don’t get too bent out of shape on perfection here. So long as you cover some filo with fat and bake it, you’ll end up with something edible!

You can fill these tartlets with all sorts of goodies, and they can be served either as Hors d’œuvres or as part of a main. I love them with some marrowfat peas and new potatoes!

Originally published August 30, 2006. Recipe updated to be vegan.

Unsure whether these should be called vegan au gratin potatoes or scalloped potatoes, I hit the googlenets to get down and dirty with some serious research to ascertain the difference between au gratin and scalloped. All the Yahoo! Answers responses and Wikipedia entries in the world would not prepare me for the number of serious queries about boxed and freeze dried potatoes out there.

Yes, millions of answers out there, laying latent in the hope that a functional half-wit will click through. It breaks my heart to realise what people consider to be food and that half an hour is considered an unreasonable amount of time for meal preparation. Okay, shutting up. I’ll judge the world more later.

Digging around surfaced the general concensus that the difference is vaguely semantic but commonly acknowledged as follows: potatoes au gratin are generally layered with cheese, topped with breadcrumbs, and oven-baked to obtain a crispy top layer. Scalloped potatoes, on the other hand, are cooked in a milk based white sauce.

So what happens if you combine the methods? Do I have vegan au gratin potatoes or vegan scalloped potatoes here?

Recipe Notes

Whether you call it a gratin or scalloped potatoes, this veganised version relies on a slightly atypical cooking method. Calling all folk who want a 30 minute scalloped potato dish: using the hob speeds the potato cooking up marginally and a final few minutes under the grill melts the cheese topping.

If your soy milk and yogurt mixture doesn’t cover all of the potatoes completely, don’t fret. The lid on the pan will help uncovered potatoes to steam, and if you use a good waxy new potato then they’ll cook fairly quickly anyway. If, after simmering for the instructed 15 minutes, your potatoes aren’t close to being done then try adding some more soy milk and yogurt and continue cooking for a little longer.

For the cheese topping, I used a mixture of Daiya cheddar style shreds, smoked Sheese, and grated toffuti mozzarella, but feel free to use whichever vegan cheese you prefer. Come to think of it, any creamy sauce would most likely work as well.

Mushroom and ale pie, ale and mushroom pie. Doesn’t it sound so, I don’t know, rustic? I mean I know I’ve been living in the UK for nine years now, but I still have these overstated fantasies of provincial England. You know, homemade bread, pie, jam tarts. Romantic, overstated and embellished non-existant England. Unless you live in my head, in which case all English people are buddies with rainbow coloured ponies who have hearts for eyes and frolic under always blue skies and sunshine day in and day out whilst I bake. PIES.

Yeah, I know, that sunshine and blue skies thing sort of takes it over the top. And everybody knows ponies only come in a maximum of five colours so Roy G. Biv just isn’t possible in this scenario.

Recipe notes

This vegetarian mushroom and ale pie recipe makes enough to serve four, provided you’ve got some veggies on the side. Think typical here: peas (mushy or not) and potatoes. My preference? Roasted spuds and minted peas, topped with either a mushroom or red wine gravy. I love me a heap of puff pastry with a Sunday roast, the way the gravy soggifies (yes, that’s not officially a word*) part of the pastry while the rest stays cripsy and golden.

*in my head, anyway. I spend a lot of time there. Can you tell?

Reason number one, however, has nothing to do with perceived value in a brand; it’s all about flavour and control, consistency and general all-around mind-blowing awesomeness. Yes, because homemade tofu kicks the arse of anything you’ll purchase off the shelf.

Tofu used to disgust me. Then something happened to change my mind: I went to China. Cliché or not, my venture into bean curd as a food occured at at Gong de Lin restaurant in Beijing, and it’s one of my most treasured memories to date. But here’s a tip, folks: if you don’t know how to use chopsticks, I highly recommend you don’t begin your education with a steaming pot silken tofu. My wrists swollen and aggrieved by what I’d put them through, I still went on to try every tofu dish I could find, and returned home determined to devour as much bean curd as I could find.

Alas, I was disappointed. Nothing was the same as the tofu in Asia. One more trip to the Southeast a year or two later saw me return home once more with a new goal in mind. I would make my own tofu, and experiment ’til blue in the face to obtain a good, firm tofu that didn’t taste like the culinary equivalent of meh. Here’s one of my basic tofu recipes, using a Soy Quick, for a good, solid firm cake.

The tofu making arsenal

Tofu is really easy to make. Granted the supplies you need look like a lot, but I’d be willing to bet you have most of what you need already. The two things you’re not likely to have are a tofu mould/press and coagulant, perhaps soybeans too.

• Dried soy beans can be purchased pretty easily these days. I buy in bulk, up to 25 kilograms at a time, and store them in a supersized tupperware box under the sofa.
• A blender or soy milk maker is necessary to make the soy milk, which you need prior to curdling it to obtain the curds for tofu. I use a Soy Quick machine, but a blender should work fine too as the process is essentially one of blending soaked beans with hot water and straining to acquire soymilk.
• Straining tools are hence useful, since it helps you skim loose bits of soy pulp out of the milk and aids in separating the curds from the whey in the final stages.
• A large pot with a lid doubles as a receptacle for the fresh soy milk as well as a holding pen for the curdled milk before it’s strained.
• Some sort of coagulant, such as nigari or gypsum (calcium sulfate), is a must to turn your milk into curd.
• Plenty of thin muslin fabric or thick cheesecloth will help form the tofu as well as allow liquid to escape while holding the curds inside.
• A tofu mould lets you press the curd, once drained from the whey, into what you’d recognise as tofu. This is one piece of kit you probably don’t have and won’t find easily, but you can ghetto craft it out of old tupperware (drill some holes), find a cheap plastic one online, or go all out and find a nice wooden crafted one (my dad made mine because he’s awesome). You could even use a colander lined with muslin (you just don’t have a uniform block of tofu is all). Needless to say, you have many options.

Making the Fresh Soy Milk

Soak about 350g of soy beans (that’s 4 of the cups Soy Quick provides worth of dried beans) overnight. When you’re ready to make your soy milk, drain the water and rinse the beans. The soaked and drained weight of the beans will be in the 875g ball park.

Place 220 grams (approximately 25%) of the soya beans into the basket of your Soy Quick machine and fill the jug to somewhere close to the higher mark (about 1.5 litres of water). Run the machine on a single cycle, remove the basket, discard the pulp, and add another 220g soy beans to the basket. Run the machine again with these beans in the original batch of soy milk.

You’ll notice a layer of foam and random pulp on the milk when it’s done, which you can strain away if you want a smoother tofu.

So once the second cycle is finished, skim the foam away from the top of the milk, but don’t worry too much about getting everything out (you could be there for days). You just want to move the majority of the visible stuff away.

Keep it warm, buddy!

Pour the first batch of milk into a large dutch oven or pot and place a lid on to keep the heat in.

Repeat the soy milk making process above with the remaining two lots of soy beans to make a second batch of milk.

Coagulate that soy milk, kiddo!

Mix 3 teaspoons of flaked nigari with 200ml of boiling water, and set aside.

Once the second batch of soy milk is made, skim it and pour it into the pot too. The soy milk needs to be pretty hot here, so just to be on the safe side pop the hob on for a few minutes to get some heat through the fresh milk. Just be sure to stir the whole time.

When the milk comes close to a boil, remove from the heat and stir it very rapidly so you get something like a whirlpool effect going on in there.

Remove the spoon with which you’re stirring and slowly pour the nigari mixture across the spinning milk. Pop the lid back on and leave it for about ten minutes.

When you remove the lid, you should see something like this. Basically, any liquid left should be clear, a yellowish green colour. That’s the whey, and the white stuff is what’s going to become your tofu very soon. If any liquid is still cloudy, try mixing the pot’s contents a bit by shaking it about (though try avoiding my trick of just dumping it all over the stovetop). If that isn’t enough, add a little more coagulant and leave for another few minutes with the lid on.

Give yourself some space for error here. It takes a bit of experimentation to find what works best for you. Sometimes I mix nigari with gypsum to coagulate, and other times I use just gypsum. There are endless combinations to achieve a consistency you like best. Worst case scenario: you waste a little soy milk because it hasn’t all coagulated, or you over-coagulate the milk and end up with smaller curds and less yield. Not the end of the world.

Other coagulants include sea water, lemon juice, liquid nigari, and vinegar. My recommendation is to use nigari and/or gypsum (calcium sulfate) to make your own tofu. Lemon juice and vinegar won’t yield as much and the flavour won’t be quite the same. I order nigari online, and I’ve found gypsum in kitchen shops (in the beer making section).

Straining a-whey (har har)

Wow, that was bad.

At this point it’s best to move everything you’re about to do close to the sink, just for convenience.

I’ve found the easiest way to separate the soy curds and whey is with your basic mesh strainer and a tea cup. Pop the mesh into the pot, and use the cup to collect and discard the liquid.

You should be able to remove the majority of the whey with this method, but a little will still remain. That’s okay.

Alternatively, you can line a colander with your muslin or cheesecloth and strain the whole lot by pouring it in there. I personally just find my method quicker and easier.

Moulding the soy curd into tofu

Place your tofu mould into the sink and line it with muslin. Spoon the curds in (I use a smaller straining spoon to do this in order to drain away any remaining whey). You can just dump the whole lot in if you’re not a slob like me who’s likely to chuck the whole thing over the side of the sink.

Put the lid on/in the box and press with your desired weight. It won’t come as a surprise to most folks that the harder you press the tofu, the more firm it will be. If you want a really soft tofu, use little weight and little time.

To make a very firm tofu, I usually press the bean curd in the box for twenty minutes or so with a cutting board and a pot of water on top. Then I wrap the cake in a tea towel and further press it for at least ten minutes. Again, this will take some experimenting to achieve what’s the perfect consistency and texture to you for your chosen use of the end product.

Fresh homemade tofu

And there is is, folks! It seems more complicated than it is, but it’s really fast, economical, and easy. If you don’t have a Soya Milk maker, don’t fret. A blender and hot water is an acceptable alternative!

Refrigerate the tofu to store (it’ll keep on its own for a few days, but you can stick it in some liquid too). Be sure to try some while it’s still warm and freshly made though, because that’s when it’s at its best and I think you’ll certainly be able to taste a big difference. I know I can.

If you’re really interested in making your own soy products, I highly recommend purchasing a copy of The Big Book of Tofu, by William Shurtleff and Akiko Aoyagi. It’s how I got started making my own tofu, and it’s full of interesting and useful facts about our friend the soy bean.

My partner hates tomatoes, despite my argument that they’re different in the summer. I go on about it a lot, I know, but I always hated them too. I mean hated them with a passion unless they were boiled and blended into a smooth sauce. It was Britain that changed my attitude. While I still don’t love them raw as much as I’d love to love a raw tomato, one of the greatest culinary treats to me has become lightly roasted baby plum toms.

Crap, I had a point to all of this.

I was never a fan of broad beans until recent years. Known as fava beans in the US, I don’t remember ever knowingly consuming one (though I can’t quite believe I’d never had them before). Anyhow, I’d certainly never consumed a fresh broad bean. Here in the UK they’re all over the greengrocers’ shelves right now, and I’m learning to enjoy them in a multitude of ways: fried, boiled, and only ever with mild flavours to accompany this bean.

Oh, the point: my partner the tomato hater thoroughly enjoyed this pasta salad so, you know, you should give a try too if you self-label as anti-tomato.

Recipe Notes

As with many of my recipes, there’s room here for more or less of most ingredients. Love the tomatoes? Throw some more in the oven! Can’t get enough of the sweet basil taste? Chuck in another tablespoon. I’m sure this would also be good with some lightly roasted nuts (like cashews or smoked almonds)!

I mentioned in the directions you could pound the garlic, oil, and lemon juice with a pestle and mortar for a more raw garlic taste, but I’d be weary of serving this to any guests you don’t know well unless you leave it overnight to chill in strength a bit. Raw garlic can be quite overpowering!

Terre a Terre (Great Growers Menu)

http://www.terreaterre.co.uk/

Starter

Pulborough’s Asparagus Army at Terre a Terre

I was excited for this because after trying samphire for the first time ever this year, I was looking forward to some more. Unfortunately my plate came with only a mere sprinkling of this marshy vegetable, but my friend had plenty so graciously shared. I should have complained, really, but I was so taken aback by the soup that I sort of forgot about the rest of the dish. Creamy, perfectly salted, and delicious, this soup makes broad beans even more heavenly than they already are.

Broad bean lemon thyme espresso with samphire, linseed flowery leaf relish and fried asparagus soldiers.

Main

Lettuce and Lovage at Terre a Terre

This was so good I licked the plate. Well, almost, but my lunch buddy did say something along the lines of “I wondered how long it’d be before you did something ridiculous.” Okay, so table etiquette may not be my forté, but I know a good meal when I have one, and this was sublime.

British pea and parsley pikelets with St Germain sauce, a warm salad of seared lettuce, shallots and baby potatoes, finished with lovage salt and mint oil.

Dessert

Raspberry Rumble at Terre a Terre

I’d heard good reviews of this pudding, and they were certainly accurate at the very least. This. Dessert. Was. Outstanding. I don’t care who you are and where you live, get your arse on a plane/in a car/on a train/in the hold of a boat, and come eat this. Now.

Raspberry frangipane tartine served with raspberry sorbet.

Final Thoughts

If you’ve never had a meal at Terre a Terre, for whatever reason, set aside a few quid from your next pay day and treat yourself. It remains one of my favourite restaurants for a number of reasons. While their vegan options may be limited, the menu changes often enough and there’s always something to entice my appetite.

It never ceases to amaze me how few okara recipes there are available. That was a bit of an overstatement, but I mean I always just see things like “oh, I throw it in muffins” rather than concrete recipes. There are a few good recipes out there, like Fat Free Vegan’s “Crab” Cakes and the repository at Ellen’s Kitchen, but in general the pickings are slim.

So here’s a dead simple recipe with tasty results, a thick burger made from okara. I really want to get some more okara recipes out there since it’s such a nutritious thing to waste (for those who make their own soy milk, you can probably relate with the guilt felt when throwing yet another batch in the bin). If you have any suggestions, please, by all means share them!

Recipe Notes

These okara burgers are more like the beefier of the frozen veggie dealios you pick up at your supermarket. No vegetables here, I’m afraid (but technically wine contains fruit, so it totally counts as healthy). Experiment with the spices all you want, but I recommend sticking with the yeast extract because it really imparts a beefy flavour. Finally, for a less firm burger try using a little more liquid in the mix.

For years I’ve read about this seasonal goodie, the edible flower of the summer squash which we know as courgette (or zucchini, depending on where you’re from). It’s a vegetable which takes over supermarket shelves in late summer, but sadly the blossoms rarely come attached to their counterpart. For the first time in, well, ever, I found some at a farm shop last weekend. My initial reaction was to greedily purchase the entire basket, but I settled with a mere half dozen.

I should have gone with the whole basket.

Recipe notes

What to do? Make stuffed courgette flowers? Yes. Deep fried in beer batter? Most definitely.

For the beer batter I used a moderately light lager, Becks if I remember correctly. I’d stick with light, even so much as something like Corona. If you don’t consume alcohol, try soda water instead.

And yes, I realise Daiya cheese isn’t available here in the UK. I hoard it like my mother hoards cereal on sale (sorry mom, it was the best analogy I could think of), using it sparingly for a treat (I go to the US a couple of times a year). Try any melty vegan cheese here, a cheddar or mozzarella style preferably, and it’ll be good.

Apple sauce is one of those things, much like peanut butter, that doesn’t seem to have entered into the British repetoire of foods until recently. Even still I face raised eyebrows and averted eyes when I mention my love of apple sauce. “You… you eat it plain?” they say, like it’s a crime. Yes, yes, yes, and so should you! I figured with traditional Pimm’s, probably the nation’s second drink (next to tea, naturally), maybe someone would give it a go. This is an easy recipe, perfect for a warm summer’s evening, an easy vegan applesauce with strawberries and spices.

Recipe Notes

A few weeks ago, I picked up some Saigon cinnamon and have since been keen to try it out. It’s the strongest and sweetest cinnamon you can buy, so a little goes a long way. You may have correctly deduced this means to use more cinnamon if you’ve only got the standard variety on hand, but I highly recommend seeking the Vietnamese stuff out.

Popular in the U.K., Pimm’s is a gin-based alcoholic drink with spicy citrus undertones, often consumed with fizzy lemonade mixed with fruits and mint. Here it’s used as the main base in cooking down the apples, and complements the final flavour well. If you don’t have any Pimm’s on hand, try a mix of gin and orange juice, or wholly the latter. You may want to cut down on sugar if you use all juice.

If you want a real treat, layer strawberry apple sauce with vanilla soy yoghurt, topped with ginger cookie crumbs!

Manna Vegetarian

http://www.mannav.com/

Starters

Crispy marinated tofu (top right) and Manna mezze platter, including, from left to right: spring rolls, smoky tofu & potato roulade, and living pad thai.

For starters we ordered the Manna Mezze platter, which offered a choice of 3 appetisers on one plate. The Living Pad Thai was one of my favourites, and not just because it was everyone else’s least favourite (hence I pretty much got to eat it all). It’s a tangy raw salad with mild chili undertone with a great balance of flavours. I’d order it again.

raw carrots, courgettes, red cabbage, chinese leaves, mung bean sprouts, basil, mint and cashews in a white almond chilli sauce.

A good complement to the pad thai, the similar ingredients are well suited to these Vietnamese style spring rolls. Plus I got all the sweet chili sauce all to myself. Bring it on!

rice paper wrap, julienned carrots, red pepper, mange tout, shitake mushrooms, chinese leaves, thai basil & mint with a peanut sesame dip & chilli sauce.

I think it’s safe to say the smoky tofu & potato roulade was everyone’s favourite. Smooth, smoky, and delicious, if you’ve got to chose only one starter then this should be it.

a light potato roll with an oyster mushroom & herbed tofu filling.

“It smells like deep fry!” was one friend’s comment as soon as the crispy tofu hit the table. Naturally that’s probably in the top 5 of her compliment repetoire, so I’m pretty sure it was a hit. I tried a small piece and what can I say? You can’t knock the effects of hot oil.

Mains

Organic Spaghetti & Meatfree Balls at Manna

Two friends ordered the Organic Spaghetti & Meatfree Balls, a dish which Manna’s evidently fairly well known for in the veg community. I stole a taste of the sauce when no one was looking (okay she was looking, but I think she was finished) and it was pretty tasty. No complaints from their end, anyway!

Basil & Cashew Pesto Tortiglioni from Manna

A plate of the organic pasta of the day also landed on our table, and as it was next to me the sampling was less tricky. When I go out to eat, I generally avoid pasta dishes as I want to order something that wouldn’t be so easy to make at home. That doesn’t mean I don’t drool over them because, let’s face it, pasta is pretty much one of the most gnarly (goal of the night: use gnarly more often) things ever, and the pesto sauce here was pretty damned good.

green bean, cherry tomato, courgette tortiglioni with a basil & cashew pesto.

Pea & potato smokey bean curd chimichanga at Manna

And my main, the chef’s special, which just happened to tickle my fancy (I’d just picked up a load of  goodies from the Taqueria, so Latin American food was on the brain). The avocado was a bit less than ripe, but it’s also ridiculously hard to find a good one in this country. Otherwise the dish was delicious, and the black bean and mango salsa was perfect. I’m also always happy when I eat out and the rice I’m served is minimal (far too often restaurants go the cheap route and serve more rice than anything, presumably as a filler). The chimichanga filling was thick and smooth, a creamy smokey portion of vegetables and tofu that would fill anyone’s belly substantially. If you like Latin food but no spice, this is perfect.

pea potato smokey bean curd chimichanga with lime basmati rice, red pepper chipotle sauce, mango black bean salsa, and guacamole.

Desserts

manna fruit crumble

Manna banoffe trifle

Clearly we went all out with the puddings, and the petit fours were a “trweat,” a complimentary extra from following Manna on Twitter. The banofee trifle and the chocolate mousse were the winners of the day in my opinion, so when you’re next there and staring that desert menu down, here’s a tip: just go ahead and order them both. The mousse is the best I’ve had; vegan chocolate mousse is both easy to make and make taste good, but this was simply divine. And the trifle, it was massive, and amazing, and gone before I could reach my spoon back into my friend’s quickly empty dish.

chocolate & green tea mousse

chocolate brownie and ice cream

manna petits fours

The other puddings were good as well (though I wasn’t expecting biscuits when the petit fours were announced). So sweetly, the kitchen added a happy birthday message to the plate of my friend’s crumble, a really nice touch. One thing I do wish, however, is that vegan restaurants would consider something more than Swedish Glace for ice cream. I know the commercial options are limited, but there must be an ice cream shop or gelateria out there who’d be up for the job?

Final Thoughts

Manna is a lovely restaurant in a choice location, complete with good food and more than amiable staff (something with which more British establishments could do). It’s not cheap, but then again I don’t think food should be. I’m of the opinion that a meal out should be a treat, and that’s precisely what you’ll get when (not if) you visit Manna. We’ll definitely be returning.

When it comes to snacks and dinner party appetisers, sometimes the simplest things are best; this gourmet vegan cheese ball (hey, it looks gourmet, even if it’s easy) is no exception. I feel like I’ve said that about something else recently. I get paranoid about repeating myself too much. Four gold stars to the person who can find where I’ve already said that. Metaphorical stars. Invisible ones. Use your imagination, okay?

You remember those containers of plastic cheese (yes, the adjective “plastic” refers to the cheese as well as its receptacle) your mother would pick up from Sam’s Club or Costco, or whatever your local cash and carry megagluttony store might have been? Specifically, do you remember the port wine ones? Yeah, that stuff was pretty much one of the best tasting things ever. I mean, I don’t even know how I didn’t have a heart attack at age 11 based on how much of that I consumed.

Recipe Notes

Okay, so point being this non-dairy cheese ball is reminiscent of the port wine spread. I used sherry here, but feel free to use a port wine too for a stronger flavour (but don’t expect that red and orange streaked nonsense without astronomical rations of dye).

This makes a great vegan cheese pasta sauce too! Just mix it with a bit of margarine and/or pseudo cream cheese to bulk it up and add an extra creamy texture (if that’s your thing). Perfect with a side of garlic bread, but then again what isn’t?

There is nothing better than a British tomato in season. That is, until I consume the next batch of national seasonal illustriousness, in which case that will likely be the best thing ever. What can I say? I’m fickle.

Have I mentioned 10,001 times yet how much I love this time of year for seasonal produce?

But there’s one unfortunate aspect of life in the UK (and I mean aside from that harebrained pile of nonsense that is the study guide to becoming a UK citizen), and that’s the distinct lack of one of my other favourite provisions: the velvety avocado. Oh you can get them here, sure, but to find the perfectly ripened fruit is rare. I’ll stand in the produce aisles poking and prodding each specimen of each variety, closely inspecting the stem, often leaving empty handed. Every once in awhile, however, I’ll find a gem.

A sweet and tangy tomato pairs well with the lovely avocado, so give this puff pastry tart a try! It’s certainly the right time of year to be enjoying this sort of thing, even if the weather has been crap. Just throw a salad alongside and call it summer. That’ll make it so, right?

Is it wrong of me to compose two posts in a row which use potatoes as the principle constituent of the dish in question? It’s the Jersey Royal season, so it’s hard for me to not eat them constantly. Embrace seasonality and fill your belly with as many of these velvety spuds as you can, I tell you!

You know those indecisive days, the ones where you crave a selection of foods for dinner? Yesterday was one of those days. A bag of creamy jerseys sat on my countertop and sacks of leafy spinach were hidden away in my fridge, plus I was determined to use some of the Daiya I smuggled back from the states. Oh, and there had to be cumin involved, but curry wasn’t going to fit the bill. I quite fancied some corn too.

I had to let my itch for ice cream go. No one’s that good.

Recipe Notes

Perfect if you’re having guests around, try making these in individual oven proof dishes to maintain the layers when serving. If you can find some then I recommend topping them with a mix of Daiya cheeses, not just for visual effect, but for taste. Sadly Daiya isn’t yet available in the UK, but any meltable mozzarella substitute should work. I imagine a mix of that and the orange tofutti slices, despite sounding a bit naff, would be pretty awesome (they taste somewhat similar to the Daiya cheddar style shreds and melt well).

Anyhow, if you’re looking for recipes with new potatoes and spinach, you’re in the right place.