News & Happenings
Posted on February 28th, 2017 · By admin
American-style (stacked) pancakes
British (crepe like) pancakes
135g plain flour
1tsp baking powder
1/4 tsp bicarbonate soda
2 tbsp golden caster sugar
1 tsp ground flax
1/2 tsp salt
130 ml almond milk
2 tbsp vegan margarine
Coconut oil for frying / or a light oil of your choice
Sift together the flour, baking powders and salt. Place the almond milk, flax and sugar in a large bowl and using an electric beater or hand whisk, whisk until frothy.
In a small pan or cup, melt the margarine and whisk it into the almond milk mix. Now fold the sifted flour in, turning just until it’s all blended in. Let the batter rest for 10-15 minutes.
For these pancakes the batter will be thicker than with the crepe style mix.
Heat your cast iron, nonstick skillet or fry pan, add a quarter teaspoon of coconut oil and as soon as it melts pour a small ladle of the batter directly on top of the coconut oil.
The coconut oil will add flavour and a delicious crispy shell to the pancake.
Let the pancake cook until it looks dry on top, small holes may also appear.
Use a palette knife to turn and the other side.
Happy Pancake Day!
Happy Pancake Day!
Posted on February 28th, 2017 · By admin
Happy Pancake Day! Shrove Tuesday
Shrove Tuesday might seem like a bit of an oxymoron for vegans as the idea is to get rid of all the fatty foods like eggs, flour and milk before the beginning of Lent. Just because the vegan lifestyle can sometimes generally lend itself to a Lenten diet doesn’t mean we don’t know how to indulge. Feel free to pour on heaps of Vermont maple syrup and or chocolate sauce to your hearts content.
Looking for American style pancakes?
Traditional British pancake
100g plain flour
1 tbsp ground flax
300ml almond milk
Oil for frying
Simply add all the ingredients to a bowl, then for a sweet pancake add two tablespoons of golden caster sugar, or for a savoury pancake add half a teaspoon of salt. Using an electric beater or hand whisk, whisk until the batter is smooth.
For successful pancakes, a cast iron or nonstick skillet should be used. Taking a clean and dry pan, first heat then use a paper towel to quickly wipe the oil evenly over the surface.
Most supermarkets now sell light cooking oils in spray bottles; one quick spray is also a handy way to oil the hot pan.
Lift the pan off the heat and pour a small ladle of batter onto one side, tilt the pan to allow the batter to flow over the surface and to the edges.
Put the pan back on the heat straight away and cook until the top looks dry and the edges are starting to lift away.
By the time the pancake is cooked through from one side it will be easy to turn it over using a palette knife, but as it’s pancake day you really should at least have a go at the flip.
Try to sharply flip the far end of the pan as you hold it in front of you.
Happy Pancake Day!
Vegan Party Food Pop-up
Posted on January 27th, 2017 · By admin
Spicy Wada, Chilli Pickled Mango & Lime on Pepper Papads
Canapés & Bowl Foods: Vegan Party Food Pop-up
On Thursday 23rd February we’ll host our first event of the year!
If you’re v-curious, vegan, vegetarian, flexitarian or continuing your veganuary journey this event is for you. We’ll be serving delicious and elegant vegan party food that you can’t find any where else. You can meet new people and catch up with old friends in an inviting and friendly space. If you love food as much as we do we invite you to join us.
More information and ticket details here: Party Food Pop-up
vegan party food
Posted on January 26th, 2017 · By admin
Gyoza, potstickers or dumplings are super easy to make at home. They are perfect as a stand alone snack or as the starter to an asian inspired meal. The gyoza skins can be found in your local asian supermarket in the freezer section. Here is an authentically seasoned gyoza recipe, although you could get creative with the fillings.
Chinese Dumplings, Gyoza or Potstickers
200g finely chopped leek
200g finely chopped chestnut mushrooms
100g grated carrot
3-4 finely chopped spring onions
4-5 crushed garlic cloves
20g fine grated ginger
1 tbsp roasted sesame oil
1 tbsp black sesame seeds
2 tbsp sunflower oil
2 tbsp dark tamari
1 coarse black pepper
1 packet gyoza skins
Heat a large wok or skillet with the sesame and sunflower oils, add the seeds followed by all the chopped veg and the garlic and ginger. Stir fry everything together, adding an occasional splash of water until the leeks are soft and the mushrooms just beginning to brown. Season with the tamari and black pepper and set the pan aside to cool.
Place a good teaspoon of the mixture in the centre of the gyoza skin. Wet one side of the skin with water close to the edge and then bring the two side together, pressing firmly around the edges. As you make the gyoza remember to keep them covered with cling film or a slightly damp cloth, as the pastry will dry out too quickly.
The bamboo steamer baskets are the best for steaming, the dumplings will take around 10 minutes to cook. It’s optional, but the gyoza can then be deep fried or pan fried on each side until crispy.
Serve with your favourite tamari sauce.
Vegan Paris: Pre-Trip Planning
Posted on August 11th, 2015 · By admin
It’s been a while since I visited Paris. The last time I visited I was meeting my youngest sister who was living in Barcelona at the time. For some reason, I never truly understood, she refused to visit me in London. Even though she lived and worked in London for many years. I was always ok with that because hey Barcelona is pretty nice. Paris turned out to be a great meeting point as she was there to attend an event for Parsons Paris and, I was there to eat my way through it.
In the past, I’d make at least one trip a year, usually, in autumn. Paris has a lot to offer so it doesn’t matter what time of year you go. There is just so much to do. As Amy Thomas states,“one of the best ways to immerse yourself in French culture is with food.” And I totally agree so as always the focus will be on eating. It’s safe to say that’s what I do best.
I’ll be hopping on the Eurostar Thursday morning and returning on Saturday evening. So, I’ll have to make the most of the three days I have.
Here’s where my online research and pre-trip planning comes in.
The last time I was in Paris Bob’s Kitchen was one of my first stops as it’s not too far a walk from Gare du Nord. It’s not strictly vegan, but vegans won’t have any problem eating at this vegetarian canteen. Get there early, as it tends to fill up quickly, if you want a seat. I do remember being disappointed that they didn’t have any vegan desserts, but I left feeling satisfied after a tasty meal.
Loving Cult, I mean Loving Hut have outlets all over the world, but I only seem to eat there when I visit Paris. Located on Beaumarchais in the 11th arrondissement. A friendly French-Canadian guy runs this branch. If I remember correctly it’s not open all day so check the operating hours before you go. I tend to go for the soups and salads. Loving Hut is a pretty safe, cheap and cheerful bet for the budget conscious.
Le Potager du Maris
Did someone say crème brûlée? This should be reason enough to make your way over to Le Potager du Maris. It’s located on Rambuteau near the Pompidou. Portions look huge from the photos I’ve seen online and can probably feed four. This place is definitely for sharing so make sure you bring friends. According to Happy Cow, it’s been vegan since 2012. Reservations are suggested.
If I want bánh xèo in London I have to make it myself, not so in Paris. Tien Hiang comes recommended as a Vietnamese/Chinese vegan friendly spot that uses no eggs. According to reviews you can request an English menu, which also features set menus. Tien Hiang may not be the place to go if you want a leisurely or relaxed experience. It’s located near metro Goncourt and it’s not far from Republique. They don’t take reservations so you might have to wait for a table.
Le Centre Tout Naturellement
Le Centre Tout Naturellement is a full service spa where you can take a sauna or naturopathic massage, get a facial, and eat a 10 euro set vegan lunch consisting of local, fresh, organic produce. Once you enter the small and quiet courtyard you have to ring a bell to be let in. Located in the 9th arrondissement near metro: Poissonnière.
Un Monde du Vegan
Un Monde du Vegan is a vegan shop selling only vegan products, mostly, made in France. It’s chock- full of all the packaged junk food you could ever want. In addition to ‘boursin style’ vegan cheese you can find supplements, food for cats and dogs, cosmetics, cleaning products, shoes, belts, accessories and a lot more. Located in the 3rd arrondissement near metro: Strasbourg – Saint-Denis.
Carmen Ragosta is a clothing boutique that doubles as a restaurant. It’s a precursor to the hip Hackney combination businesses that are now popping up everywhere. She designs clothes and cooks Italian food for lunch. Everyone raves about the tiramisu, but call in advance for the vegan version. Located in the 10th arrondissment and the nearest metro is Jacques Bonsergent.
Fondation Henri Cartier-Bresson
Unless it rains, I probably won’t have much time for museums on this trip. I have so much eating to do. The Foundation has a few of Cartier-Bresson’s photographs on display so if that’s your main reason for visiting you might be disappointed. If you’re prepared to be surprised (or you can call ahead) the Foundation curates a large number of exhibitions throughout the year with photographers from around the world. Located in the 14th arrondissement nearest metro: Gaîté.
Musée Picasso Paris
The Picasso Museum reopened in October of last year, €22 million over budget and three years behind schedule. It’s definitely worth a visit, but will I have enough time. The exhibition space is now double the size with many more works on display than ever before. I could easily spend an entire day there. Obviously, if the weather takes a foul turn three to four hours taking in the exhibition would be perfect. Located in the Marais in the 3rd arrondissement nearest metro: Chemin Vert.
I could go on and on, but I’m going to leave you here folks. So if anyone ever asks you, “What are you going to eat in Paris?” tell him or her that they don’t know what they’re talking about. “French food isn’t all crème, fromage et beurre!”