tag:blogger.com,1999:blog-75467690709781253132024-02-07T15:04:41.587-08:00So what do you eat?Answer: just about everything else the planet has to offer; a bewildering array of goodies, and in fulsome quantity.
We've been vegan since 1997, and this blog's about the way we eat, cook, shop and live, intended to be both a record for ourselves and a resource for other lovers of eating, with or without different dietary needs.Sarah J Colemanhttp://www.blogger.com/profile/12023898799415295499noreply@blogger.comBlogger51125tag:blogger.com,1999:blog-7546769070978125313.post-10168057847246420412022-10-20T06:55:00.006-07:002022-10-20T14:04:02.075-07:00Leigh's Sweet Potato Pie<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7_afPxsuMIpiFO8EqNfLhY6Uolsp4FqlB-jK-fiMOvJXvh_VrjIzVdSUkFBQm3I7msMkEkgWuwbC-XM5qiEyxOIItamJnCbqQGt7mAsI1HqjZmJifLp-4kDKFU4zeztJ3BbvFTH7MLjkuw1LuYjOrw5k_rRwE52zLPSWEoS0q1tzUufit3_TUxA/s3024/68752372672__D652C2DE-8436-43C5-A626-72E25A767228.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7_afPxsuMIpiFO8EqNfLhY6Uolsp4FqlB-jK-fiMOvJXvh_VrjIzVdSUkFBQm3I7msMkEkgWuwbC-XM5qiEyxOIItamJnCbqQGt7mAsI1HqjZmJifLp-4kDKFU4zeztJ3BbvFTH7MLjkuw1LuYjOrw5k_rRwE52zLPSWEoS0q1tzUufit3_TUxA/w640-h640/68752372672__D652C2DE-8436-43C5-A626-72E25A767228.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="color: #b45f06;"><br /><span style="font-size: medium;">Here's what Leigh's looked like the other day when he made it (no nut topping, after cooling).<br /></span><br /></span></td></tr></tbody></table><b style="font-family: georgia;"><span style="color: #444444; font-size: medium;">Let's start with some clarity on "SERVES 8-12" which is a lie from the off because it serves two greedy pie-lovers, or maybe 5 or 6 people who aren't bothered about seconds.</span></b><p></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: georgia;">This is Leigh's beloved pie recipe which he makes for family gatherings and is deeply respected in the family circle of trust. It is never not welcomed, not made too often so as to keep it in the special zone - and never tampered with.</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: georgia;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: georgia;"><b><span style="color: #b45f06;">And it is Autumn/Fall/Halloween-perfect, being myriad hues of </span><span style="color: #e69138;">warm orange</span><span style="color: #b45f06;"> and </span><span style="color: #bf9000;">brown</span><span style="color: #b45f06;">.</span></b></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: georgia;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: georgia;">It is an adaptation of a recipe by <span style="color: #b45f06;"><a href="https://www.theppk.com/about/" rel="nofollow" target="_blank"><span style="color: #b45f06;">Isa Chandra Moskowitz</span></a> </span><span>- you can see the state of the original recipe here, and gauge its use.</span></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: georgia;"><span><br /></span></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: georgia;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdGqaxU3dsWYizCTvVzfxFj6_4FASDblooSEquMEbUBHOZuwv5xQTNghTQzqu5VUFq-zTfvLPWTBnQvAGREs0sIxk20N4v25CNXAW1hsnZtzngPrhPi918BH-JboHyEZ95XlCUyri240NJDpFTbUrbgXm9gol_AielHZZZgtvP_nqEQPulvjBCkg/s4032/IMG_0044.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdGqaxU3dsWYizCTvVzfxFj6_4FASDblooSEquMEbUBHOZuwv5xQTNghTQzqu5VUFq-zTfvLPWTBnQvAGREs0sIxk20N4v25CNXAW1hsnZtzngPrhPi918BH-JboHyEZ95XlCUyri240NJDpFTbUrbgXm9gol_AielHZZZgtvP_nqEQPulvjBCkg/w300-h400/IMG_0044.JPG" width="300" /></a></span></div><span style="font-family: georgia;">Isa says of this pie:</span><p></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: georgia;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><i><span style="font-family: georgia;">"Some people think sweet potatoes should </span><span style="font-family: georgia;">only be a side dish and not a dessert; those people are not to be </span><span style="font-family: georgia;">trusted so keep your distance."</span></i></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: georgia;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: georgia;">She is right, and I was one of them, believing potatoes were for chipping and roasting and putting salt on, and this orange thing with the occasional hairy elements was Not A Potato And Do Not Even Start with the health claim bit.</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: georgia;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: georgia;">Then he pie'd it, and one day roasted a couple with sloshes of oil and salt, and I my view was corrected. It was the fat and salt.</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: georgia;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: georgia;">Anyway. It looks like a faff, but it isn't, it's just a bit time consuming and there are a lot of ingredients, but it's worth every minute of preparation for its cheesecake-like, creamy, rich pud centre and crunchy sweet encasement. </span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: georgia;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: georgia;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: georgia;">Serve with nice cold non-dairy cream, whipped ideally (even the stuff that comes in a spray can).</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><br /></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: #b45f06; font-family: georgia;"><b><br /></b></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: #b45f06; font-family: georgia;"><b><br /></b></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: #b45f06; font-family: georgia;"><b>For the digestive biscuit crust:</b></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: georgia;"><b><br /></b></span></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: georgia;">40g/11/2oz walnuts, toasted</span></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: georgia;">40g/11/2oz hazelnuts, toasted</span></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: georgia;">40g/11/2oz almonds, toasted</span></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: georgia;">225g/8oz digestive biscuits</span></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: georgia;">4 tablespoons dark brown sugar</span></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: georgia;">Pinch each of ground ginger, nutmeg, cinnamon, and allspice.</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: georgia;"><span style="color: #b45f06;"><br /></span></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: georgia;"><b><span style="color: #b45f06;">For the filling:</span></b></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: georgia;"><b><br /></b></span></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: georgia;">500g/11/1 and one-quarter lb sweet potatoes</span></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: georgia;">2 tablespoons arrowroot</span></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: georgia;">90g/31/2oz sugar</span></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: georgia;">125ml/4fl oz soy milk</span></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: georgia;">3 tablespoons rapeseed oil</span></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: georgia;">2 tablespoons pure maple syrup</span></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: georgia;">175g/6oz firm silken tofu</span></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: georgia;">1 teaspoon ground ginger</span></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: georgia;">1/2 teaspoon ground nutmeg</span></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: georgia;">1/2 teaspoon ground cinnamonFor the topping:</span></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: georgia;">4 tablespoons non-hydrogenated margarine</span></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: georgia;">4 tablespoons brown sugar</span></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: georgia;">2 tablespoons maple syrup</span></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: georgia;">40g/11/2oz whole almonds, toasted</span></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: georgia;">40g/11/oz whole hazelnuts, toasted</span></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: georgia;">40g/11/2oz walnuts, toasted.</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: georgia;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: #b45f06; font-family: georgia;"><b>Do this:</b></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: georgia;"><b><br /></b></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: georgia;">Preheat oven to 180°C/350°F/gas mark 4. Bake the sweet potatoes </span><span style="font-family: georgia;">until tender, about 1 hour. Meanwhile, </span><b style="font-family: georgia;">make the crust:</b></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px;"><br /></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: georgia;">> Grind the nuts in a food processor, crumble in the digestive</span><span style="font-family: georgia;">biscuits, and grind into crumbs. Add the sugar and spices, pulse to </span><span style="font-family: georgia;">combine. Add the oil and pulse to moisten the crumbs. Press into a </span><span style="font-family: georgia;">23cm/9in (preferably glass) pie plate, set aside.</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: georgia;"><br /></span></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: #b45f06; font-family: georgia;"><b>Make the filling:</b></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: georgia;"><b><br /></b></span></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: georgia;">> When the sweet potatoes are done, remove them from the oven and </span><span style="font-family: georgia;">let them cool. Purée in a food processor or blender. </span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: georgia;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: georgia;">>Add all other </span><span style="font-family: georgia;">filling ingredients and purée until smooth. Pour the filling into the </span><span style="font-family: georgia;">crust. </span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: georgia;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: georgia;">> Bake at 180°C/350°F/gas mark 4 until the centre moves only </span><span style="font-family: georgia;">slightly when the dish is shaken, covering with foil if the crust </span><span style="font-family: georgia;">browns too quickly, about 40 minutes.</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: georgia;"><br /></span></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: georgia;">> While the pie bakes, prepare the topping: let them cool. </span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: georgia;"><br /></span></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: #b45f06; font-family: georgia;"><b>Make the topping:</b></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: georgia;"><b><br /></b></span></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: georgia;">> Stir the margarine, sugar, and maple syrup in heavy medium-size</span></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: georgia;">saucepan over low heat until the sugar dissolves. Increase the heat</span></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: georgia;">and boil for 1 minute. </span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: georgia;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: georgia;">> Mix in the nuts, coating them completely.</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: georgia;"><br /></span></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: georgia;">> Spoon the <b>hot nut mixture</b> over the pie. Continue baking until the</span></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: georgia;">topping bubbles, about 5 minutes. Transfer to a cooling rack and cool</span></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: georgia;">completely.</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: georgia;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: #e69138; font-family: georgia;"><b>- CONSUME -</b></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: #e69138; font-family: georgia;"><b><br /></b></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: #e69138; font-family: georgia;"><b><br /></b></span></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOsHfLvt2T0nLCgjrtuc4iqFao4qgrlDkSZY4zWpyUIjb4tosuHp-Sf-_nFbIWYPHnh6TeKMKNUpmNDwGChpSulK40HVQkzaIWnl8W53eAkb5WuDHhOL-jSq4q-ETy0p8Z0Wmrt7sBAF8hnZLfiihIaO0r4xs1StnAecQxo6u1hY2fGfPbR99i8Q/s1102/041a75315589dccca06ff6ed586ce9ef-255204875.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1102" data-original-width="735" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOsHfLvt2T0nLCgjrtuc4iqFao4qgrlDkSZY4zWpyUIjb4tosuHp-Sf-_nFbIWYPHnh6TeKMKNUpmNDwGChpSulK40HVQkzaIWnl8W53eAkb5WuDHhOL-jSq4q-ETy0p8Z0Wmrt7sBAF8hnZLfiihIaO0r4xs1StnAecQxo6u1hY2fGfPbR99i8Q/w427-h640/041a75315589dccca06ff6ed586ce9ef-255204875.jpeg" width="427" /></a></td></tr></tbody></table><br /><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td class="tr-caption" style="text-align: center;"><p style="text-align: left;"><span style="color: #b45f06; font-family: georgia; font-size: medium;">...and here's one from the information superhighway, so it's all primped for the camera.</span></p><div><span style="font-family: georgia;"><br /></span></div></td></tr></tbody></table>Sarah J Colemanhttp://www.blogger.com/profile/12023898799415295499noreply@blogger.com0tag:blogger.com,1999:blog-7546769070978125313.post-57458189213745194722018-12-23T11:45:00.001-08:002018-12-23T11:46:00.740-08:00Clotted Cream (the non-dairy version of course)My Mum makes this by the massive bowl full, and every time she does the family attack it with dessert spoons regardless of whether they’re dairy-eaters or not.<br />
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Fluffy and moreish, it’s creamy and delicious with a fulsome mouth feel, but without the greasy after-taste of dairy cream left on the tongue. Once made it will last in the fridge and won’t need re-whipping!<br />
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Best served cold, but it tastes like a magical Angel Delight-type dessert when served at room temperature.<br />
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Serves 4-6 or approximately 3 in the real world.<br />
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3tsp fine cornflour / cornstarch if in the USA<br />
150ml / 5fl oz / 2/3 of a cup unsweetened soya milk<br />
1 vanilla pod<br />
90g / 3.5oz / 7 tbsp soft marge (Vitalite or Pure will do the trick)<br />
2-3 tsp icing sugar<br />
A few drops of vanilla extract (optional)<br />
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<b>Part I:</b><br />
<b><br /></b>
In a small bowl blend the cornflour to a paste with a little of the soya milk.<br />
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Put the rest of the milk in a saucepan with the vanilla pod and bring to the boil.<br />
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Pour this over the cornflour mixture, stir, and return all together to the pan.<br />
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Stir until the mixture thickens, then remove from the heat, and leave until completely cold.<br />
<b><br /></b>
<b>Part II:</b><br />
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In another bowl, beat the margarine until it’s light and creamy, then gradually whisk in the cooled cornflour and milk mixture. (You can remove the vanilla pod and rinse it in fresh hot water, then leave to dry out and be used again.)<br />
<i><br /></i>
<i>It’s important to add the cornflour mixture gradually, whisking well, as if making a custard, whisking well, to produce a beautiful yet light whipped cream</i>.<br />
<br />
Add the sugar towards the end, a teaspoon at a time, tasting the mixture till it’s just sweet enough for you.<br />
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The light vanilla flavour can be enhanced with an extra drop or two of vanilla essence/extract, or you could add some brandy/rum, depending on what it’s being served with.<br />
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<br />Sarah J Colemanhttp://www.blogger.com/profile/12023898799415295499noreply@blogger.com0tag:blogger.com,1999:blog-7546769070978125313.post-8419289990170136902018-09-18T05:23:00.003-07:002018-09-18T05:25:03.047-07:00Jackfruits Innit<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoBnF3eGiY7czxlcrM9cUciqURsF4qwtV01t8hWsMS3qXGygCbW7ybd7TuVxkjDmQ8ZN4uL3uBGHSa0SWbr96ghtV8qphhDQMJPEgoLbx6h4CUIKueOmfjmt1H05cqKz8BpJGznEUHtA/s1600/AdobeStock_124036421.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="776" data-original-width="1600" height="310" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoBnF3eGiY7czxlcrM9cUciqURsF4qwtV01t8hWsMS3qXGygCbW7ybd7TuVxkjDmQ8ZN4uL3uBGHSa0SWbr96ghtV8qphhDQMJPEgoLbx6h4CUIKueOmfjmt1H05cqKz8BpJGznEUHtA/s640/AdobeStock_124036421.jpeg" width="640" /></a><span style="font-style: italic;">This is how we make the sauce that turns plain old strange-lookin' Jackfruit into </span></div>
<div style="text-align: center;">
<span style="font-size: x-large;">HELL </span></div>
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<span style="font-size: x-large;">YES!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBqpG9AZRCoYxn_uU8BIN_d2xoGIX5QumDZhYL0cF6pxdmNEULNgyCLmTbuFeJmChkww-xgyPG-oTbqORQZMnz7aB_ADUZsXEG47i6fkP0YZHaB9pXYWy2-qKZ4H16wcbc9UZNeeTCRg/s1600/AdobeStock_109447456.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBqpG9AZRCoYxn_uU8BIN_d2xoGIX5QumDZhYL0cF6pxdmNEULNgyCLmTbuFeJmChkww-xgyPG-oTbqORQZMnz7aB_ADUZsXEG47i6fkP0YZHaB9pXYWy2-qKZ4H16wcbc9UZNeeTCRg/s640/AdobeStock_109447456.jpeg" width="640" /></a></div>
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<br />
<div style="text-align: center;">
Tomato paste</div>
<div style="text-align: center;">
Vinegar</div>
<div style="text-align: center;">
Molasses <i>(optional - makes it quite sweet)</i></div>
<div style="text-align: center;">
Chopped red onion</div>
<div style="text-align: center;">
Salt</div>
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Crushed Garlic</div>
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Black Pepper</div>
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Chillis, chopped</div>
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Smoked Paprika</div>
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Jackfruit pieces</div>
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Brown the onions and jackfruit in a deep drying pan in olive oil (a nt oil would work well too), add the garlic and cook till that's clear but not burnt.<br />
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Stir in the sliced or chopped chillis, black pepper and paprika, stir for a few seconds, then mix in the liquid ingredients. Cook till thoroughly mixed and keep tasting. Add more salt if you need to.<br />
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Cook gently to a chilled-out bubbling till the jackfruit's taken on all the flavours but is still really juicy.<br />
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And that's it. Serve! Either in a messy bun with vegan cheese, with chips, on spaghetti as a kind of jackfruitaise, or over brown rice or in taco shells! Or you could just scoop it up with some fresh-out-the-oven <b><a href="https://sowhatdoyoueat.blogspot.com/2013/08/the-bread-recipe.html" target="_blank">crusty bread...</a></b><br />
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<br />Sarah J Colemanhttp://www.blogger.com/profile/12023898799415295499noreply@blogger.com0tag:blogger.com,1999:blog-7546769070978125313.post-64537741553733850542018-03-13T01:19:00.002-07:002018-03-13T01:22:06.597-07:00The Original Solid Chocolate Egg since 2012 (and why we do it!)<b>In 2012, a chance comment by a friend triggered an idea: Easter eggs were always hollow, and as a child - as an adult, even - you still hankered after the fantasy that one day you'd pick one up and bite into it to find not more air, but more chocolate. A solid, filled, no-bubbles, not-in-chunks, not-full-of-truffles Solid Chocolate Egg.</b><br />
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<span style="text-align: start;">So, as with many projects before and since, and knowing very little about Easter egg production, we went ahead and made it a reality. We had a history of creating chocolate products as giveaways, promotion and uprated business cards, so we commissioned 50 eggs from a local chocolatier, designed some robust, no-nonsense packaging and an appropriately working-class blocky logo for them, and sold the lot. To our delight, mates, colleagues and strangers alike thrust money at us in exchange for the childhood fantasy of this non-hollow egg. From idea to sold-out product in 5 weeks!</span></div>
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We initially gave no thought to doing it again, but six years on, Solid Egg is not so much a product as an annual event. We're quite good at events - Leigh and I were putting on events within the first few weeks of meeting each other - so treating it as such feels more native than 'selling a product'. The planning starts before Christmas and the packaging is designed, the ads are plotted and the eggs made as close as feasibly possible to Easter sales time, in order to keep them as fresh as possible. Then with eggs inside packaging and the web shop stocked, we're off, on around six weeks of mentally and physically challenging work on top of whatever else we're working on in the run up to Easter. The Internet can make selling look easy, but it's bloody hard work bringing a hand-made, personalised product to market and even harder actually persuading people to part with their hard-earned cash.<br />
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But, with a cult following worldwide, the eggs sell out every year, and we've sold them as far afield as Manhattan, LA, Canada, Korea, Japan, and all over Europe. Every year we're surprised at their geographical reach. The only thing that's stayed the same since 2012 is the logo; the eggs have increased significantly in weight and quantity, the packaging is re-designed every year, advertising routes and looks change; we've designed our own, bespoke moulds.<br />
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We've consistently had the eggs made in the UK, with ingredients chosen for their flavour, ethics and origin. People buy our eggs for far-flung relatives as Easter gifts; as thank yous, as presents for themselves; they hide them from their children, buy them <i>for</i> their children, treat their work colleagues with them and keep them on shelves for months, chipping away at a bit of Easter all year round (their average shelf life is around 16 months).<br />
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Of course, what happens when you do something that's popular and appealing? It gets copied. There's a big blog coming up about that happening in a much wider context - copying and imitation has been a growing issue in the last 18 months - but, in the time since we've been doing this, another bloke's come along and set up a company selling what he describes as 'solid chocolate eggs', complete with a logo described, when we sought advice on it, as 'uncomfortably close' (you'll see what I mean if your Googling is terrier-like enough to find it!) His egg is, in reality, an egg shape made up of lots of little bits held together by its plastic packaging - so purely in terms of physics alone, not at all solid.<br />
There's room for all styles of chocolate egg in the world of course, and we even laughed and looked the other way when we realised he'd nicked chunks of our copy too (our assistant wasn't so chill about it, she had to be talked down with a nice cup of hot chocolate) and even kept our heads when we noticed he'd dissed our actual egg on his website. But. As long as we keep reinventing and making our egg better and different every year, we're happy to let him have his corner of the chocolate egg world. We know our market, and we know where the motivation for making it comes from - and it's not from the desire to make a few extra quid on Amazon. (There's also no plastic in our egg. Thanks Blue Planet II!)<br />
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The other thing we've always done is made <b><span style="color: #38761d;">vegan eggs</span></b>. Way ahead of the massive surge in vegan eating, we knew there was a market for a big greed-based hunk of chocolate for people who happen to avoid dairy, and 'inclusive chocolate' was a thing we both sought out and pursued with our own products. As vegans since the late 90s, it would have been insanity not to. Since then we've made a gluten and nut free one too.<br />
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So it's all good, and we're quite proud of keeping this project running for all this time. But people still ask us why we do it, since it's hard work and a risky thing to do - after all, what if you don't sell through? There are only so many chocolate eggs you can eat*. The supermarkets are awash with less costly, pretty, or fancy, or character-led, decorated eggs; vegan eggs are even in Aldi now, and for the amount you spend on one of our eggs, you could go mental in Lidl's Easter aisle and still have change for a treat from the 'Seasonal Clothing Bargains' section.</div>
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We've come to think it's because people trust us, and the product, and our reasons for doing it. We're not quietly building up an egg-shaped retirement stash - a nest egg, if you will - but we do make a modest profit which is fed into other projects. We don't claim to make the biggest egg, or the fanciest, or the cheapest - it's what it says on the tin (and yes this year, the eggs are coming to you in tins!) - just a solid block of beautiful-tasting no-nonsense chocolate made with love and care. And heavy enough to break a window, or replace your favourite kettlebell.<br />
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You can keep track of this year's Solid Egg on <b><a href="http://instagram.com/solid_egg" target="_blank">Eggstagram</a></b>, <b><a href="http://twitter.com/solid_egg" target="_blank">Twitter</a></b> (chicks, baby hens innit) and <b><a href="https://www.facebook.com/solideggs/" rel="nofollow" target="_blank">Facebook.</a></b><br />
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<i>*Theory yet to be tested.</i><br />
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<span style="font-size: large;"><b>And, you can buy them at </b><b><a href="http://shop.inkymole.com/category/chocolate" rel="nofollow" target="_blank">solidegg.co.uk</a></b></span></div>
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<br />Sarah J Colemanhttp://www.blogger.com/profile/12023898799415295499noreply@blogger.com0tag:blogger.com,1999:blog-7546769070978125313.post-74102214462619803012018-02-13T07:36:00.004-08:002018-02-13T07:49:40.305-08:00PANCAKES. Of course.<b><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></b>
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<b><span style="font-family: "georgia" , "times new roman" , serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT4KZ7dVUHM0CXMQjsiElfcHGt6ezYVz4YDBUNOTZ9sPWOPkCillw4OReRbpgmCgLdKs9PBPtek4uokUAuZ4kIpA6VQUXBpXA-3dVzvDpj-PKB7ai40lgdCJcn4VDpZFVYX-jWiICtrA/s1600/IMG_5260.jpg" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT4KZ7dVUHM0CXMQjsiElfcHGt6ezYVz4YDBUNOTZ9sPWOPkCillw4OReRbpgmCgLdKs9PBPtek4uokUAuZ4kIpA6VQUXBpXA-3dVzvDpj-PKB7ai40lgdCJcn4VDpZFVYX-jWiICtrA/s1600/IMG_5260.jpg" /></a></span></b></div>
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<b><span style="font-family: "georgia" , "times new roman" , serif;">Of course vegan pancakes are possible, silly.</span></b></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">This is my preferred recipe. I can't take credit for it - it's based on legendary vegan-punk-chef Isa Chandra Moskowitz' recipe, with a couple of tiny tweaks developed through repeated makings.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">it claims it makes 6 pancakes, but that depends how big you like them - I tend to double the recipe for Full Greed Mode.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">They use only the kind of stuff that's knocking around in most reasonably practised vegan kitchens.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Here we go.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Tips to start:</b></span><br />
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<em><span style="font-family: "georgia" , "times new roman" , serif;">~ Don’t use an electric mixer for the batter. Overmixed pancakes tend to result in a dense pancake. I just use a fork to get everything mixed.</span></em></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">~ You have to let the batter rest for ten minutes or so. The vinegar and the baking powder <i>need</i> to react with each other and the gluten needs to settle in and rest.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">~ Don’t crowd the pan. Don’t make more than two pancakes at once. Seriously. Have a warm oven and a hot plate waiting for your freshly-cooked ones, if you're not shovelling them straight into mouths hungry-chick style.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">~ Don’t use too much oil in the pan. It will result in a tough exterior. A very thin layer of oil is what you want and a spray can of oil works perfectly for this.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">~ Preheat the pan for a good ten minutes. I use our wok, and put it on moderate low heat, but you will probably need to adjust a little to get the temp just right. Remember, the temerature is not set in stone. Lower and raise in tiny increments as needed. Even tiny increases can result in big changes.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">~ Use a measuring cup (with a rounded bottom if possible) to scoop out the batter. And remember to always spray the cup between pancakes, to prevent sticking.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">~ Once you drop the pancake in, refrain from fiddling with the batter too much. But don’t be afraid to delicately nudge the batter a tiny bit with your fingers to get a more circular shape and more even cooking. But the batter should spread a tiny bit and puff up all on its own. LEAVE THEM ALONE.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">~ And DO stick to the cooking times - the system works!</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>You will need:</b></span></div>
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<strong><span style="font-family: "georgia" , "times new roman" , serif;">1 1/2 cups all purpose flour~</span></strong></div>
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<strong><span style="font-family: "georgia" , "times new roman" , serif;"><i>(to make gluten-free versions, use the same quantity made up of equal parts of rice flour, coconut flour and teff flour)</i></span></strong></div>
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<strong><span style="font-family: "georgia" , "times new roman" , serif;">3 1/2 teaspoons baking powder<br />2 tablespoons sugar<br />1 teaspoon salt</span></strong></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><strong>1 cup almond milk or soy milk</strong><br /><strong>2 teaspoons apple cider vinegar</strong><br /><strong>1 tablespoon cornmeal (or Teff flour for a browner, slightly more wholemeal taste)</strong><br /><strong>1/2 cup water</strong><br /><strong>3 tablespoons oil - rapeseed oil is good</strong><br /><strong>1/2 teaspoon pure vanilla extract</strong></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">In a large mixing bowl, sift together flours, baking powder, salt and sugar. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Make a well in the center.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge9phZre9jubQtEvEMXCmj4i0-wpkbm3uHSXCqTKXr9bfBxh87hwlt-qZTLwru3X-34U9EHsoRbGVqMtQtfHkRtOfGJ0PuWVlSEJdywTaYChyCN9vJfipPR1prP5C7A8KZeeM9psIhkA/s1600/IMG_5245.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge9phZre9jubQtEvEMXCmj4i0-wpkbm3uHSXCqTKXr9bfBxh87hwlt-qZTLwru3X-34U9EHsoRbGVqMtQtfHkRtOfGJ0PuWVlSEJdywTaYChyCN9vJfipPR1prP5C7A8KZeeM9psIhkA/s1600/IMG_5245.jpg" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Measure the milk into a measuring cup. Add vinegar and and use a fork to vigorously mix the ingredients until foamy. This will take a minute or so.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTSANWSMyvwjmne_DbXLngWBlff9Lqg_1aZSmR5ymGAcfoqY8Gd6sdlyTMfxOg1zf3yZSeM7JjAnwlKWw05d0wNDLBIsVsEzuFCmEsS7ZA2JL1lKcNgL1ags1FO3mOuhnP4VfPc-7Wow/s1600/IMG_5246.jpg" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTSANWSMyvwjmne_DbXLngWBlff9Lqg_1aZSmR5ymGAcfoqY8Gd6sdlyTMfxOg1zf3yZSeM7JjAnwlKWw05d0wNDLBIsVsEzuFCmEsS7ZA2JL1lKcNgL1ags1FO3mOuhnP4VfPc-7Wow/s1600/IMG_5246.jpg" /></a></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Pour the milk mixture into the center of the dry ingredients. Add the water, oil and vanilla and use a fork to mix until a thick, lumpy batter forms. That should take about a minute.</span><b style="font-family: Georgia, "Times New Roman", serif;"> It doesn’t need to be smooth,</b><span style="font-family: "georgia" , "times new roman" , serif;"> just make sure you get all the ingredients incorporated.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">(Note: we like to add a vegan protein powder - like this one - instead of the cornmeal sometimes, for EXTRA GAINZ.)</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJXeYf0wrlvPmFcgIJ5c9sM8scPkIT8jMftrTUGUPKMK0eeFaWFvgjnYPDxpjd6Mpbzm7F3rWkNRito-vJDBQkGM5YFMk6L6fiGvuvLyUQ8wrDdEHyZHng3Ok34cs7pMhu-IvQU3o9_Q/s1600/IMG_5247.jpg" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJXeYf0wrlvPmFcgIJ5c9sM8scPkIT8jMftrTUGUPKMK0eeFaWFvgjnYPDxpjd6Mpbzm7F3rWkNRito-vJDBQkGM5YFMk6L6fiGvuvLyUQ8wrDdEHyZHng3Ok34cs7pMhu-IvQU3o9_Q/s1600/IMG_5247.jpg" /></a></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Preheat the pan over medium-low heat and let the batter rest for 10 minutes.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJj_zJBjBaolwxQrUg6xQO7kzSISgraq6HbyLy3zV78M1SE5F__PibU_DB54xOFIODC0Tpf9n3eU69byvDegF9toXhwo01C2K7ePF3A2Nu3jTw05piA_te90lKLrlu0O_uvkCxM0ikMw/s1600/IMG_5248.jpg" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJj_zJBjBaolwxQrUg6xQO7kzSISgraq6HbyLy3zV78M1SE5F__PibU_DB54xOFIODC0Tpf9n3eU69byvDegF9toXhwo01C2K7ePF3A2Nu3jTw05piA_te90lKLrlu0O_uvkCxM0ikMw/s1600/IMG_5248.jpg" /></a></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCv3r9LpIwhpwpPUZyt-ObqzZuTJwCpDuASfqsH9aD2JZD6grjT9wEoWOqgrf2u5mX8R8TKoF8IlFNbO4VSUd1yWE1qN1UXGGUCl4F2_yv8rkx7GJdvJ68xqPGptWVv5J6XdINqyBinQ/s1600/IMG_5254.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCv3r9LpIwhpwpPUZyt-ObqzZuTJwCpDuASfqsH9aD2JZD6grjT9wEoWOqgrf2u5mX8R8TKoF8IlFNbO4VSUd1yWE1qN1UXGGUCl4F2_yv8rkx7GJdvJ68xqPGptWVv5J6XdINqyBinQ/s320/IMG_5254.jpg" width="320" /></a><span style="font-family: "georgia" , "times new roman" , serif;">Lightly coat the pan in oil. Add 1/3 cup of batter for each pancake, and cook for about <b>4 minutes</b>, until puffy. Flip the pancakes, adding a new coat of oil to the pan, and cook for another <b>3 minutes or so</b>. The pancake should be about an inch thick, and golden brown. Don't mess about with them too much; when you're hungry, 4 minutes can FEEL LIKE AN ETERNITY. We understand.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Rest pancakes on a warmed plate in a gently-heated oven until ready to serve. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">To reheat, place pancakes in on a baking sheet covered with tin foil in a 300 F degree oven for 5 minutes or so. Ha, like THAT'S going to be a scenario.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4f9r9YDvdYVPcwCzJXYI93rdzyJfoOHF-37HWIvsBt2Fu3CKO-7-tCDotOEW2yc0Wq_MLIGcX-aMu1zXOwmKgXBiK1kKb21LsBaetK6R-VBis1PUY2NG53YpgDGLgbpy0tHeYBYxqGQ/s1600/IMG_5257.jpg" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4f9r9YDvdYVPcwCzJXYI93rdzyJfoOHF-37HWIvsBt2Fu3CKO-7-tCDotOEW2yc0Wq_MLIGcX-aMu1zXOwmKgXBiK1kKb21LsBaetK6R-VBis1PUY2NG53YpgDGLgbpy0tHeYBYxqGQ/s1600/IMG_5257.jpg" /></a></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdJtdDAwYW9IkpkwQKT2cGF6v_SJQjLp15a9saeR5owoI731VQYBNBaBDOttxFS2L98BIj5VOTypAH1rap1ZfMFr4kX0dAsyHo1URCGxesRUdj0g562eLpXx8hHZ62wSDG0-3uLwyJbA/s1600/IMG_5256.jpg" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdJtdDAwYW9IkpkwQKT2cGF6v_SJQjLp15a9saeR5owoI731VQYBNBaBDOttxFS2L98BIj5VOTypAH1rap1ZfMFr4kX0dAsyHo1URCGxesRUdj0g562eLpXx8hHZ62wSDG0-3uLwyJbA/s1600/IMG_5256.jpg" /></a></span></div>
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Sarah J Colemanhttp://www.blogger.com/profile/12023898799415295499noreply@blogger.com0tag:blogger.com,1999:blog-7546769070978125313.post-4049065903790935462017-06-25T04:38:00.000-07:002017-06-25T04:48:55.186-07:00Matt's Flapjacks<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJmozOBYjMBKKTyfNpMmv6_QICyRDjwld0GyCF5xVwaLDbapXzbRbdMBpt0t-SLSkUw1X4qQWcFqpC361gMBB2TxFBn22C8CXMPj_fcVTCmfJrnGuH0yh8NKsSoguf5POjhrOEPShrbA/s1600/IMG_2257.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJmozOBYjMBKKTyfNpMmv6_QICyRDjwld0GyCF5xVwaLDbapXzbRbdMBpt0t-SLSkUw1X4qQWcFqpC361gMBB2TxFBn22C8CXMPj_fcVTCmfJrnGuH0yh8NKsSoguf5POjhrOEPShrbA/s640/IMG_2257.JPG" width="640" /></a></div>
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<b>The recipe for these was given to us by Matt Thornhill, aka Monkichi, who'd come to play on our radio station (<a href="https://medium.com/@inkymole/on-my-radio-dff06f82c05a" target="_blank">Real FM</a>) in a Birmingham tower block in the late 90s. He'd brought with him his mate Manish and these delicious flapjacks made to his Grandpa's recipe, and the week after he'd been, from his long-winded early globalnet email address at Timebomb in Bristol, he sent us the receipe.</b><br />
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This is the only flapjack recipe we've used since. In the years since he committed this recipe to email and I printed it out on the back of a Beggars Banquet record reaction sheet (which I have to this day, it's the only record of the recipe I have) Matt's become Head of A&R at XL Records, nowadays heading up the Young Turks record label, and is a busy lad. Recently a Dad, I like to think he still makes these!<br />
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This is Leigh's slight riff on the original. He adds a layer of salted chocolate on top and cooks them as individual flaps in cake tins, turning them upside down and putting the chocolate on the bottoms.<br />
The robust, dark salty chocolate works really well with the sticky sweetness underneath - these flaps, after all, use both black treacle and golden syrup as well as sugar!<br />
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It is typed, apart from <span style="color: #3d85c6;">Leigh's additions</span>, <span style="color: #783f04;">exactly as Matt wrote it</span>.<br />
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<span style="color: #783f04;">Once again, many many thanks for having me and the keener up for the night., Both had a damn fine time, only wish I could have stayed a bit longer...</span><br />
<span style="color: #783f04;"><br /></span>
<span style="color: #783f04;">Here's that flapjack recipe. it's from my Grandfather so it's imperial...</span><br />
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<span style="color: #783f04;">5oz margarine</span><span style="color: #0b5394;"> (we used Suma dairy free)</span><br />
<span style="color: #783f04;">3oz black treacle</span><br />
<span style="color: #783f04;">3oz golden syrup</span><br />
<span style="color: #783f04;">2oz demerera sugar</span><br />
<span style="color: #783f04;">8oz porridge oats, rolled oats, whatever</span><br />
<span style="color: #45818e;">really healthy pinch of cinnamon</span><br />
<span style="color: #45818e;">salted dark chocolate</span><br />
<span style="color: #783f04;"><br /></span>
<span style="color: #783f04;">He also likes it real gingery and adds 2tsp. of ginger powder.</span><br />
<span style="color: #783f04;">Then chopped apricots if you want.</span><br />
<span style="color: #783f04;"><br /></span>
<span style="color: #783f04;">Melt sugar, marg, syrup etc. in pan. Stir in oats & additionals.</span><br />
<span style="color: #783f04;"><br /></span>
<span style="color: #783f04;">Spread into greased baking thing and give it:</span><br />
<span style="color: #783f04;"><br /></span>
<span style="color: #783f04;">- 20-30 minutes if cooking on one large batch (for example baking tray) - check after 20</span><br />
<span style="color: #45818e;">- 12 minutes if cooking as individual flaps (for example like we did in fairy cake/muffin tins)</span><br />
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<span style="color: #783f04;">at Gas Mark 4 / 160C.</span><br />
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<span style="color: #45818e;">(They might still be soft to the touch when you remove them, but they'll harden as they cool.)</span><br />
<span style="color: #45818e;"><br /></span>
<span style="color: #45818e;">Once cooled, gently melt salted chocolate in a metal basin over a simmering saucepan (don't let any of the water get in) and pour over the upturned flapjacks. Allow to cool thoroughly.</span><br />
<span style="color: #783f04;"><br /></span>
<span style="color: #783f04;">Think that's it.</span><br />
<span style="color: #783f04;"><br /></span>
<span style="color: #783f04;">Hope it works out...and don't reply to this one cos I shouldn't be spending my day at work writing out recipes really.</span><br />
<span style="color: #783f04;"><br /></span>
<span style="color: #783f04;">All the best,</span><br />
<span style="color: #783f04;">Matt Monkichi.</span><br />
<span style="color: #783f04;"><br /></span>
<span style="color: #783f04;"><i><br /></i></span>
<span style="color: #783f04;"><i>Here's Matt spending his day at work not writing out recipes.</i></span><br />
<span style="color: #783f04;"><br /></span>
<span style="color: #783f04;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikgQe1mbyPgtG8rMlqQK0I2DqSdvGoRVpqI8CmucaHWa9zYhgot44VkKok6Pob5zm8ptWpcbK-mOMzii8Sy68Hwr2Rav865pwFRIgq8LDTIDbyq7AMmO7Uxg0oN6X6g4YY8YBA0ENrRQ/s1600/MattNekked.jpg" imageanchor="1" style="text-align: center;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikgQe1mbyPgtG8rMlqQK0I2DqSdvGoRVpqI8CmucaHWa9zYhgot44VkKok6Pob5zm8ptWpcbK-mOMzii8Sy68Hwr2Rav865pwFRIgq8LDTIDbyq7AMmO7Uxg0oN6X6g4YY8YBA0ENrRQ/s640/MattNekked.jpg" width="640" /></a></span><br />
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<i>Here's the flyer we made when Matt came to play.</i><br />
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<br />Sarah J Colemanhttp://www.blogger.com/profile/12023898799415295499noreply@blogger.com0tag:blogger.com,1999:blog-7546769070978125313.post-58743897078032748192017-06-22T09:02:00.000-07:002017-06-22T10:21:54.845-07:00Peanut Butter Curry<br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span class=""><span style="color: #1d2129;"><span style="letter-spacing: -0.23999999463558197px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDagL7-gaONrX_FTzTM3tY9ZhF5qozsv-an4fR8fBKBz6GM5ZjNjAFcDanxsN7czxhE0RTfy8a59f0qoRtl2EoCWq34_oIAEL1olxQG5RmJl8H83R-Siweplnot8pn8WchHYQLNB8gXg/s1600/peanutButter.jpg" imageanchor="1"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDagL7-gaONrX_FTzTM3tY9ZhF5qozsv-an4fR8fBKBz6GM5ZjNjAFcDanxsN7czxhE0RTfy8a59f0qoRtl2EoCWq34_oIAEL1olxQG5RmJl8H83R-Siweplnot8pn8WchHYQLNB8gXg/s640/peanutButter.jpg" width="640" /></a></span></span></span></span><br />
<b><span style="font-family: "georgia" , "times new roman" , serif;"><span class=""><span style="color: #1d2129;"><span style="letter-spacing: -0.23999999463558197px;"></span></span></span></span><br /></b>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span class=""><span style="color: #1d2129;"><span style="letter-spacing: -0.23999999463558197px;">I made this curry a couple of days ago and it was unbelievably delicious, as well as being very nutritious and protein-heavy.</span></span></span></span></b><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span class="" style="color: #1d2129; letter-spacing: -0.23999999463558197px;"><br /></span></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><span class=""><span style="color: #1d2129;"><span style="letter-spacing: -0.23999999463558197px;">Like an idiot, I was so busy stuffing it in my face I failed to take a single picture, either while I was making it or when it was finished.</span></span></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span class=""><span style="color: #1d2129;"><span style="letter-spacing: -0.23999999463558197px;"><br /></span></span></span></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><span class=""><span style="color: #1d2129;"><span style="letter-spacing: -0.23999999463558197px;">So - imagine it! Think creamy, fatty, with orangey-pink colours, pops of chilli slices and the little black specks of mustard seed, poured over fluffy brown basmati.</span></span></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span class=""><span style="color: #1d2129;"><span style="letter-spacing: -0.23999999463558197px;"><br /></span></span></span></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><span class=""><span style="color: #1d2129;"><span style="letter-spacing: -0.23999999463558197px;"><b>TIP:</b></span></span></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span class=""><span style="color: #1d2129;"><span style="letter-spacing: -0.23999999463558197px;">You don't have to include the sweet potato, plain spuds will do, but you could stir any robust vegetables into it.</span></span></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span class=""><span style="color: #1d2129;"><span style="letter-spacing: -0.23999999463558197px;"><br class="" /></span></span><span class="" style="color: #1d2129; letter-spacing: -0.23999999463558197px;"><b>To make the paste:</b></span><br class="" /><br class="" /><span class="" style="color: #1d2129; letter-spacing: -0.23999999463558197px;">2 tsp coriander seeds (toasted)</span><br class="" /><span class="" style="color: #1d2129; letter-spacing: -0.23999999463558197px;">2 tsp cumin seeds (toasted)</span><br class="" /><span class="" style="color: #1d2129; letter-spacing: -0.23999999463558197px;">1 tsp sesame seeds (toasted)</span><br class="" /><span class="" style="color: #1d2129; letter-spacing: -0.23999999463558197px;">2 tbsp dessiccated coconut (toasted)</span><br class="" /><span class="" style="color: #1d2129; letter-spacing: -0.23999999463558197px;">1 inch ginger</span><br class="" /><span class="" style="color: #1d2129; letter-spacing: -0.23999999463558197px;">6 cloves garlic</span><br class="" /><span class=""><span style="color: #1d2129;"><span style="letter-spacing: -0.23999999463558197px;">4 tbsp peanut butter (crunchy or smooth, doesn't matter)</span></span></span><br class="" /><span class="" style="color: #1d2129; letter-spacing: -0.23999999463558197px;">1/4 cup vegetable oil</span></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span class=""><span style="color: #1d2129;"><span style="letter-spacing: -0.23999999463558197px;"><br /></span></span></span></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><span class=""><span style="color: #1d2129;"><span style="letter-spacing: -0.23999999463558197px;"><b>To make the rest:</b></span></span><br class="" /><span class="" style="color: #1d2129; letter-spacing: -0.23999999463558197px;">1/4 cup vegetable oil</span><br class="" /><span class="" style="color: #1d2129; letter-spacing: -0.23999999463558197px;">2 tsp mustard seeds</span><br class="" /><span class="" style="color: #1d2129; letter-spacing: -0.23999999463558197px;">1 large onion (finely chopped)</span><br class="" /><span class="" style="color: #1d2129; letter-spacing: -0.23999999463558197px;">2 tsp salt</span><br class="" /><span class="" style="color: #1d2129; letter-spacing: -0.23999999463558197px;">1 green chilli (finely chopped) </span><br class="" /><span class="" style="color: #1d2129; letter-spacing: -0.23999999463558197px;">2 tsp fenugreek powder</span><br class="" /><span class="" style="color: #1d2129; letter-spacing: -0.23999999463558197px;">2 tbsp tomato paste</span><br class="" /><span class="" style="color: #1d2129; letter-spacing: -0.23999999463558197px;">4 tomatoes (chopped)</span><br class="" /><span class="" style="color: #1d2129; letter-spacing: -0.23999999463558197px;">1 tin coconut milk</span><br class="" /><br class="" /><span class="" style="color: #1d2129; letter-spacing: -0.23999999463558197px;">handful green beans</span><br class="" /><span class="" style="color: #1d2129; letter-spacing: -0.23999999463558197px;">handful kale</span><br class="" /><span class="" style="color: #1d2129; letter-spacing: -0.23999999463558197px;">handful mangetout </span><br class="" /><br class="" /><span class="" style="color: #1d2129; letter-spacing: -0.23999999463558197px;">3 sweet potatoes (roasted & cubed) or one massive one</span><br class="" /><br class="" /><span class="" style="color: #1d2129; letter-spacing: -0.23999999463558197px;"><b>To Serve:</b></span><br class="" /><br class="" /><span class="" style="color: #1d2129; letter-spacing: -0.23999999463558197px;">Basmati Rice</span><br class="" /><br class="" /><span class="" style="color: #1d2129; letter-spacing: -0.23999999463558197px;"><b>Garnish:</b></span><br class="" /><br class="" /><span class="" style="color: #1d2129; letter-spacing: -0.23999999463558197px;">Coriander</span><br class="" /><span class="" style="color: #1d2129; letter-spacing: -0.23999999463558197px;">Crushed peanuts</span><br class="" /><br class="" /><span style="color: #1d2129;"><span style="letter-spacing: -0.23999999463558197px;"><b>To make:</b></span></span><br class="" /><br class="" /><span class="" style="color: #1d2129; letter-spacing: -0.23999999463558197px;">1 Put toasted seeds in a food processor & whizz them u into a powder.</span></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span class=""><span style="color: #1d2129;"><span style="letter-spacing: -0.23999999463558197px;"><br class="" /></span></span><span class="" style="color: #1d2129; letter-spacing: -0.23999999463558197px;">2 Add the garlic, ginger, peanut butter, vegetable oil & whizz it all up into a thick paste.</span></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span class=""><span style="color: #1d2129;"><span style="letter-spacing: -0.23999999463558197px;"><br class="" /></span></span><span class="" style="color: #1d2129; letter-spacing: -0.23999999463558197px;">3 Warm the vegetable oil in a pan, add the mustard seeds & wait until you hear a light popping sound.</span></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span class=""><span style="color: #1d2129;"><span style="letter-spacing: -0.23999999463558197px;"><br class="" /></span></span><span class="" style="color: #1d2129; letter-spacing: -0.23999999463558197px;">4 Add the onions & cook them until they’re well done (not burnt). </span></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span class=""><span style="color: #1d2129;"><span style="letter-spacing: -0.23999999463558197px;"><br class="" /></span></span><span class="" style="color: #1d2129; letter-spacing: -0.23999999463558197px;">5 Add the salt, chilli, fenugreek powder and stir it together.</span></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span class=""><span style="color: #1d2129;"><span style="letter-spacing: -0.23999999463558197px;"><br class="" /></span></span><span class="" style="color: #1d2129; letter-spacing: -0.23999999463558197px;">6 Add the tomato puree & stir that in too. </span></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span class=""><span style="color: #1d2129;"><span style="letter-spacing: -0.23999999463558197px;"><br class="" /></span></span><span class="" style="color: #1d2129; letter-spacing: -0.23999999463558197px;">7 Add the chopped tomatoes & stir that in so they’re softening and losing their structure. </span></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span class=""><span style="color: #1d2129;"><span style="letter-spacing: -0.23999999463558197px;"><br class="" /></span></span><span class="" style="color: #1d2129; letter-spacing: -0.23999999463558197px;">8 Add the paste you made a little earlier and cook it until the aromas from the paste are well released.</span></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span class=""><span style="color: #1d2129;"><span style="letter-spacing: -0.23999999463558197px;"><br class="" /></span></span><span class="" style="color: #1d2129; letter-spacing: -0.23999999463558197px;">9 Add the coconut milk & stir it in so you have a lovely creamy sauce.</span></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span class=""><span style="color: #1d2129;"><span style="letter-spacing: -0.23999999463558197px;"><br class="" /></span></span><span class="" style="color: #1d2129; letter-spacing: -0.23999999463558197px;">10 Add the spring greens, stir them in & then stir in the sweet potato chunks.</span></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span class=""><span style="color: #1d2129;"><span style="letter-spacing: -0.23999999463558197px;"><br class="" /></span></span><span class="" style="color: #1d2129; letter-spacing: -0.23999999463558197px;">11 Serve immediately over basmati rice and finish with crushed peanuts and coriander.</span></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span class=""><span class="" style="color: #1d2129; letter-spacing: -0.23999999463558197px;"><br /></span></span></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><span class=""><span class="" style="color: #1d2129; letter-spacing: -0.23999999463558197px;"><b>It's especially good a couple of days later - put a lid on and keep it in the fridge.</b></span></span></span>Sarah J Colemanhttp://www.blogger.com/profile/12023898799415295499noreply@blogger.com0tag:blogger.com,1999:blog-7546769070978125313.post-69325843685978033092017-04-28T05:22:00.006-07:002017-04-28T05:26:08.983-07:00MUDDY MUDSKIPPER CAKE<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgja0QRqtyVphtxL8tvFC4AWDi9nPvbG0zX2gRC0sWMgddhZTPb3Gjw0OzB8CbhS78c7ncNFF2GGFlG85Eq9MU9g3wAsNpt0Uj1S8FHrOiiE5mS6ko1ApYOOEALUnhqffJ_VKmS0kL8vA/s1600/IMG_1667.JPG" imageanchor="1" style="text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgja0QRqtyVphtxL8tvFC4AWDi9nPvbG0zX2gRC0sWMgddhZTPb3Gjw0OzB8CbhS78c7ncNFF2GGFlG85Eq9MU9g3wAsNpt0Uj1S8FHrOiiE5mS6ko1ApYOOEALUnhqffJ_VKmS0kL8vA/s640/IMG_1667.JPG" width="640" /></a><br />
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<b>If you have any leftover <a href="http://solidegg.co.uk/" target="_blank">Solid Egg</a> (lol) you can bash it up into little bits with a rolling pin, or grate it, and add it to THIS recipe.</b><br />
<b><br /></b>
<b>You need do only this:</b><br />
<br />
<i>Mud Base;</i><br />
3/4 (three-quarters) cup plain flour<br />
1 cup cocoa powder<br />
1 tbsp baking powder<br />
1 tbsp vanilla<br />
1 cup maple syrup<br />
1 cup almond or soya milk<br />
Fistful of small chocolate chunks - good for any good leftover chocolate from Easter!<br />
<br />
Blend.<br />
Pour into 2 oiled or greaseproofed shallow cake tins.<br />
Bake for 30 minutes at 180 degrees C.<br />
Remove Cakes 1 and 2 and leave to cool.<br />
<br />
<br />
<i>Mud On Top:</i><br />
1 cup cocoa powder<br />
1.5 cups brown sugar<br />
1/3rd tbsp marge<br />
1 tsp vanilla<br />
1/2 (half) cup almond or soya milk<br />
<br />
Blend.<br />
Smear over Cake 1.<br />
Put cake 2 on top.<br />
Smear over Cake 2.<br />
<br />
EAT.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWpXr-prwaUDEbGokviptfOUNAfR1o4fA4B7yoQDVY1T_B-Le4OtLAinnqJymO1RGiiUJ2WDIG4wbGINHjIrD1DXv1sd_9e-hu0xGUbMm6CMY6BDvCDAVN9pJSIM1Vu99jTB-IO1xLgA/s1600/IMG_1665.JPG" imageanchor="1"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWpXr-prwaUDEbGokviptfOUNAfR1o4fA4B7yoQDVY1T_B-Le4OtLAinnqJymO1RGiiUJ2WDIG4wbGINHjIrD1DXv1sd_9e-hu0xGUbMm6CMY6BDvCDAVN9pJSIM1Vu99jTB-IO1xLgA/s640/IMG_1665.JPG" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuEmX9HVVgQKFykWjVxK3Ubl06_TAxdLa-_yJAs1RvTB0TdH6D0SFWMOoqq9L4a4dXl5qaVNUd1MDPuth0jHfaqaxE0H7QjQOct2pfdVNtKGZrra6l2iVAC-rw8_msQI0LekvzO7k0og/s1600/IMG_1666.JPG" imageanchor="1"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuEmX9HVVgQKFykWjVxK3Ubl06_TAxdLa-_yJAs1RvTB0TdH6D0SFWMOoqq9L4a4dXl5qaVNUd1MDPuth0jHfaqaxE0H7QjQOct2pfdVNtKGZrra6l2iVAC-rw8_msQI0LekvzO7k0og/s640/IMG_1666.JPG" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgja0QRqtyVphtxL8tvFC4AWDi9nPvbG0zX2gRC0sWMgddhZTPb3Gjw0OzB8CbhS78c7ncNFF2GGFlG85Eq9MU9g3wAsNpt0Uj1S8FHrOiiE5mS6ko1ApYOOEALUnhqffJ_VKmS0kL8vA/s1600/IMG_1667.JPG" imageanchor="1"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgja0QRqtyVphtxL8tvFC4AWDi9nPvbG0zX2gRC0sWMgddhZTPb3Gjw0OzB8CbhS78c7ncNFF2GGFlG85Eq9MU9g3wAsNpt0Uj1S8FHrOiiE5mS6ko1ApYOOEALUnhqffJ_VKmS0kL8vA/s640/IMG_1667.JPG" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJaO7UNkXq4DnmKeACGERIZWm8GPH9gaaCZD4fI56Xv6xAxgcWnL5xHw8RzvunbVNNcfrVXNnlcRtC4qcNinh06Otus0Y9no7mcNGJpyx_vgCIGAK-RXcGwtI9PTfuK7EeetXyy7g3VA/s1600/Screen+Shot+2017-04-28+at+13.21.53.png" imageanchor="1"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJaO7UNkXq4DnmKeACGERIZWm8GPH9gaaCZD4fI56Xv6xAxgcWnL5xHw8RzvunbVNNcfrVXNnlcRtC4qcNinh06Otus0Y9no7mcNGJpyx_vgCIGAK-RXcGwtI9PTfuK7EeetXyy7g3VA/s640/Screen+Shot+2017-04-28+at+13.21.53.png" width="636" /></a></div>
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<br />Sarah J Colemanhttp://www.blogger.com/profile/12023898799415295499noreply@blogger.com0tag:blogger.com,1999:blog-7546769070978125313.post-33265214628392736102017-02-12T12:57:00.002-08:002017-02-12T12:58:39.407-08:00Cocoa GravyThis version of our classic <b><a href="http://sowhatdoyoueat.blogspot.co.uk/2011/01/gravy.html" target="_blank">Vegan Gravy</a></b> was created after a tip-off from Pete Gardner at <a href="http://cocoa-amore.co.uk/" target="_blank"><b>Cocoa Amore</b></a>, Leicester's independent chocolate boutique.<br />
<br />
<b>You will need:</b><br />
<br />
- 1 teaspoon of oil<br />
- half a medium sized red onion, finely chopped<br />
- 5 finely sliced medium sized mushrooms (you don't want big slices)<br />
- a healthy pinch of freshly ground pepper<br />
- half a pint of cold veg stock, preferably kept over from veg cooking<br />
- one Kallo mushroom stock cube<br />
- two heaped dessertspoons of fine cornmeal<br />
- 2g 100% pure cocoa/cacao* (no added sugar, milk etc. - pure cocoa) - more if you want, after you've tasted<br />
<br />
<b>Do this:</b><br />
<br />
Add the finely chopped red onion and mushrooms to the oil, and sautée gently till the onion's going clear and the mushrooms floppy and cooked through. Add the black pepper.<br />
<br />
Crumble your Kallo mushroom stock cube to the (cold) veg stock, mix thoroughly.<br />
<br />
Stir in the cornmeal, and pour gently into the onion and mushroom mix. Stir well.<br />
<br />
Bring to the boil till it starts to thicken, then turn down and simmer gently.<br />
<br />
Break the cocoa/cacao* into pieces and add to the gravy, stir till it melts, and stop cooking when it's as thick as you like it!<br />
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<b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr70QyvrBIJrweZmzLX593CWjVjmNNz2IrrMydVXCQXTSqh2dfHIEfGsYrKQA5UJp8JDI8D-CskD0HSgwQyvlH-Wj75DeOpq5eDYSPi3FETqT4anpHyTTAI8cKJgTPb-EgVDP9AF2CsQ/s1600/IMG_0726.JPG" imageanchor="1"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr70QyvrBIJrweZmzLX593CWjVjmNNz2IrrMydVXCQXTSqh2dfHIEfGsYrKQA5UJp8JDI8D-CskD0HSgwQyvlH-Wj75DeOpq5eDYSPi3FETqT4anpHyTTAI8cKJgTPb-EgVDP9AF2CsQ/s640/IMG_0726.JPG" width="640" /></a></b></div>
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<br />Sarah J Colemanhttp://www.blogger.com/profile/12023898799415295499noreply@blogger.com0tag:blogger.com,1999:blog-7546769070978125313.post-7220010605178006062017-02-12T12:45:00.000-08:002017-02-12T12:59:02.567-08:00VEGAN TOAD IN THE HOLE. Yes.You thought the <b><a href="http://sowhatdoyoueat.blogspot.co.uk/2016/02/the-holy-grail-vegan-yorkshire-puds.html" target="_blank">Yorkshire Pudding</a></b> mix was the Holy Grail, and it was - but this is the discovery of King Richard III under the car park...sort of. Well he had strong connections with York...<br />
<br />
Tonight we made Toad In The Hole by pre-heating the oven to 220 degrees C (VERY HOT), adding a significant lump of vegan marge (you can use an oil if you prefer, it'll be a little greasier) to a metal pan and placing it in the oven to pre-heat.<br />
<br />
After 5 minutes, add 4 un-meat sausages (<a href="http://www.fryfamilyfood.com/uk/category/our-food/sausage-range/" target="_blank"><b>Fry's</b></a> are good, we don't recommend Linda McCartneys' for this) to the heating pan. Put it back in the oven.<br />
<br />
Meanwhile, mix up our vegan Yorkshire Pudding Mix. For four sausages, divide the mixture's quantity in half. The quantity of batter mix in the original recipe will be good for 6+ sausages.<br />
<br />
Once well mixed, take out your pan with sausages (don't leave more than about 10 minutes).<br />
The fat should be smokin' hot and the sausages starting to brown.<br />
Pour in the batter mix, distributing evenly over the sausages, quickly, and put back in the oven.<br />
<br />
Cook for 20 minutes, and check nay poking the a sharp knife into a fat bit after 20 mins - it's OK for it to be a bit sticky inside!<br />
<br />
Serve with <b><a href="http://sowhatdoyoueat.blogspot.co.uk/2017/02/cocoa-gravy.html" target="_blank">Cocoa Gravy</a>,</b> roast spuds and plenty of green veg.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRxzEb_GvWWrHFXSQ1Ihi5aVIIJ7WtRcID2Bm675ASWV2xqKeS6pOGyjVpuvHbHYnIaqZkfEQPb8uKBdfq5zVQVLXTH8FDs8kkG9Qy58gMF657BwlY5v6bwVh1Yhfq9BhS1HvcQuPuww/s1600/IMG_0725.JPG" imageanchor="1"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRxzEb_GvWWrHFXSQ1Ihi5aVIIJ7WtRcID2Bm675ASWV2xqKeS6pOGyjVpuvHbHYnIaqZkfEQPb8uKBdfq5zVQVLXTH8FDs8kkG9Qy58gMF657BwlY5v6bwVh1Yhfq9BhS1HvcQuPuww/s640/IMG_0725.JPG" width="480" /></a></div>
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Sarah J Colemanhttp://www.blogger.com/profile/12023898799415295499noreply@blogger.com0tag:blogger.com,1999:blog-7546769070978125313.post-11022076353544760052016-02-15T11:07:00.001-08:002017-02-12T12:26:15.396-08:00Our Man In Japan's Risotto<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsgSUmP4gpW-npOQAEjO4RVYh1xBYGsgzTLlqcbbGSBjLMfhkBvhFRHtVW00alZstvxwdeNFqrvXznfjxMK5wP6K4BF6P_-W0CL_t_yRItx77YyCkSrreRfyE37o6pnA7_u1LEZQoN1A/s1600/IMG_5309.JPG" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsgSUmP4gpW-npOQAEjO4RVYh1xBYGsgzTLlqcbbGSBjLMfhkBvhFRHtVW00alZstvxwdeNFqrvXznfjxMK5wP6K4BF6P_-W0CL_t_yRItx77YyCkSrreRfyE37o6pnA7_u1LEZQoN1A/s1600/IMG_5309.JPG" /></a></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><b>We were asked to give this a go by our friend Warren in Fukuoka; <a href="http://altaregoradio.tumblr.com/" target="_blank">Altar Ego Radio</a> contributor, Japanese-speaker and compiler of interesting vegan recipes.</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Its ingredients look odd at first but it was very tangy and fresh.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">You could just as easily make this into a kind of dal by using lentils instead of rice, but you'd need to adjust cooking times for the lentils accordingly - start boiling them ahead of time, then drain, then add to the recipe when they've got around 20 minutes to go.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><b>So, you'll need:</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<br />
<div style="line-height: normal;">
<span style="font-family: "georgia" , "times new roman" , serif;">- 1 cup arborio or risotto rice</span></div>
<div style="line-height: normal;">
<span style="font-family: "georgia" , "times new roman" , serif;">- 1 tablespoon olive oil</span></div>
<div style="line-height: normal;">
<span style="font-family: "georgia" , "times new roman" , serif;">- 2 chopped chillis </span></div>
<div style="line-height: normal;">
<span style="font-family: "georgia" , "times new roman" , serif;"><i>(your call on how hot these are - whether that's 2 scotch bonnets or 2 relaxed ones is up to you!)</i></span></div>
<div style="line-height: normal;">
<span style="font-family: "georgia" , "times new roman" , serif;">- 1 glass vegan white wine </span></div>
<div style="line-height: normal;">
<span style="font-family: "georgia" , "times new roman" , serif;"><i>(Warren used half a glass, I put in 1 whole but small one)</i></span></div>
<div style="line-height: normal;">
<span style="font-family: "georgia" , "times new roman" , serif;">- 500ml of vegetable stock </span></div>
<div style="line-height: normal;">
<span style="font-family: "georgia" , "times new roman" , serif;">- Zest and juice of half a lime</span></div>
<div style="line-height: normal;">
<span style="font-family: "georgia" , "times new roman" , serif;">- Half an onion, chopped finely</span></div>
<div style="line-height: normal;">
<span style="font-family: "georgia" , "times new roman" , serif;">- 1 garlic clove</span></div>
<div style="line-height: normal;">
<span style="font-family: "georgia" , "times new roman" , serif;">- 1/2 teaspoon turmeric</span></div>
<div style="line-height: normal;">
<span style="font-family: "georgia" , "times new roman" , serif;">- 1 - 1&1/2 tablespoons of coconut milk </span></div>
<div style="line-height: normal;">
<span style="font-family: "georgia" , "times new roman" , serif;"><i>(or you can use 50g creamed coconut blended into 200m heated soya milk)</i></span></div>
<div style="line-height: normal;">
<span style="font-family: "georgia" , "times new roman" , serif;">- Fresh garlic leaves to garnish<i> </i></span></div>
<div style="line-height: normal;">
<span style="font-family: "georgia" , "times new roman" , serif;"><i>(optional, I had some just pulled out of the garden so I added it)</i></span></div>
<br />
<div style="line-height: normal;">
<span style="font-family: "georgia" , "times new roman" , serif;">- Salt & pepper to taste</span></div>
<div style="line-height: normal;">
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div style="line-height: normal;">
<span style="font-family: "georgia" , "times new roman" , serif;">I should point out that in the absence of <b>lime</b>, I used half a <b>lemon</b> and some finely chopped <b>lemongrass</b> - I feel pretty sure the net result was very similar.</span></div>
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<div>
<b>Here's what you do:</b></div>
<div>
<br /></div>
<div>
- Wash the rice thoroughly in boiled water, till it runs clear.</div>
<div>
<br /></div>
<div>
- Put your tablespoon of olive oil into your deep pan or wok and sauté the rice gently till it begins to go clear, and is fully coated with the oil. It can gently 'golden-brown' a little, but do not let it burn! About 10 minutes, stirring constantly.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw1p59rcAodw00Tc2edRIYAXfhpeu_5ws4kO2sW30CaN-xfauxFFSlNNTfTLpv6XISnyjaso9X5pa-21DWKb8jujEe8WHFqHIVmw3Hu3wiAx07C8QsqSNYQJfbpvmZsvDLp5F0cTpSsA/s1600/IMG_5301.JPG" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw1p59rcAodw00Tc2edRIYAXfhpeu_5ws4kO2sW30CaN-xfauxFFSlNNTfTLpv6XISnyjaso9X5pa-21DWKb8jujEe8WHFqHIVmw3Hu3wiAx07C8QsqSNYQJfbpvmZsvDLp5F0cTpSsA/s1600/IMG_5301.JPG" /></a></div>
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<div>
- Pour in the white win, bring to the boil.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDQuxdf2sWiIYnJd7lnDYdUfHqdls-J9H6jG-41AJ_GG4rt-6Mtvnwacpd9FwkSVzXPbqQ0c-RqpJuZwYFWUHg87Lrio4Om3QLTj-nhpvwY8fv2mA5fwJMd8LH9lQewAl6LE-aJ2vrgw/s1600/IMG_5302.JPG" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDQuxdf2sWiIYnJd7lnDYdUfHqdls-J9H6jG-41AJ_GG4rt-6Mtvnwacpd9FwkSVzXPbqQ0c-RqpJuZwYFWUHg87Lrio4Om3QLTj-nhpvwY8fv2mA5fwJMd8LH9lQewAl6LE-aJ2vrgw/s1600/IMG_5302.JPG" /></a></div>
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<div>
- Chop and add the chillis. </div>
<div>
TASTE after cooking for a further five minutes.</div>
<div>
The rice should be a nice moist mixture by now. </div>
<div>
Add more wine if it looks a little dry.</div>
<div>
Add more chilli if it's not warming the cheeks.</div>
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<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmXk7NBftgVRCAX1QTlk2MBcmuo94h8ig0va-sVfIO9MFTkVahhbhzj1IZiqtxNf8jU4PEjmHLrEC0QugpZqqDAnFcLfUQCI8EmbFh2PTiCblSRfZC8ZrSQF_c8GXOjX5IR5fRzmHG1g/s1600/IMG_5303.JPG" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmXk7NBftgVRCAX1QTlk2MBcmuo94h8ig0va-sVfIO9MFTkVahhbhzj1IZiqtxNf8jU4PEjmHLrEC0QugpZqqDAnFcLfUQCI8EmbFh2PTiCblSRfZC8ZrSQF_c8GXOjX5IR5fRzmHG1g/s1600/IMG_5303.JPG" /></a></div>
<div>
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<div>
- Stir the coconut milk (or 50g creamed coconut in soya milk) into the rice till fully combined.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEyfcImXWQM20W5UXTgm57Wen30peI8bp2JAgXoP2YAWVDD_DHW33NwDdOFS0xkPlSwMvsbiFuY_8nsgB-kZXcpuLdIJDQ15SwmSEwHDG1JPm9rvcB2vVSHg_an6cz_4eMHi5ffFMLGA/s1600/IMG_5304.JPG" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEyfcImXWQM20W5UXTgm57Wen30peI8bp2JAgXoP2YAWVDD_DHW33NwDdOFS0xkPlSwMvsbiFuY_8nsgB-kZXcpuLdIJDQ15SwmSEwHDG1JPm9rvcB2vVSHg_an6cz_4eMHi5ffFMLGA/s1600/IMG_5304.JPG" /></a></div>
<div>
<br /></div>
<div>
- Finely chop the lemongrass and add together with your lime/lemon juice.</div>
<div>
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<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxZufM7nHWEaKut_JfbZWWzwbfiLKMKuIKhQCDb9uHwJlLD5scqGcEsvE7MHM1fd9b4-mNb341cnuiIfmjpP-6STaP2WbVaIBKAzrDoFwi10EswLESpLxXWgXDu1PvWYKVIhXLiqNAUQ/s1600/IMG_5305.JPG" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxZufM7nHWEaKut_JfbZWWzwbfiLKMKuIKhQCDb9uHwJlLD5scqGcEsvE7MHM1fd9b4-mNb341cnuiIfmjpP-6STaP2WbVaIBKAzrDoFwi10EswLESpLxXWgXDu1PvWYKVIhXLiqNAUQ/s1600/IMG_5305.JPG" /></a></div>
<div>
<i>Top to bottom:</i></div>
<div>
<i>Freshly picked garlic leaves, lemongrass, chilli slices.</i></div>
<div>
<br /></div>
<div>
- Make up your stock and add to the rice mixture. Bring to boil, then allow to simmer, stirring frequently.</div>
<div>
<br /></div>
<div>
- Add the chopped garlic glove, and turmeric. This'll give it its unusual golden glow.</div>
<div>
<br /></div>
<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4GlYk6rbNhrebHRhk_FbrCi7AoCBvG60DL9tu3kFzcWpHRhXDgdqHAkbSVFpRNIx8SUKuUKNcOIAylqJKv594FTmWJzoPBfkZMMo-siUabtdzra3FSvmhb_0bFK6yYShMk5jGti8kOQ/s1600/IMG_5310.JPG" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4GlYk6rbNhrebHRhk_FbrCi7AoCBvG60DL9tu3kFzcWpHRhXDgdqHAkbSVFpRNIx8SUKuUKNcOIAylqJKv594FTmWJzoPBfkZMMo-siUabtdzra3FSvmhb_0bFK6yYShMk5jGti8kOQ/s1600/IMG_5310.JPG" /></a></div>
<div>
<br /></div>
<div>
- Add salt and pepper to taste.</div>
<div>
<br /></div>
<div>
- Keep cooking till most of the liquid is dissolved into the rice. It will go a little porridgy, but that's OK - and KEEP TASTING!</div>
<div>
<br /></div>
<div>
Serve with the chopped green garlic leaves on the top. Works well as a main dish, or as a small side with a main event.</div>
<div>
<br /></div>
<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwEC073OtbgGecEUpno_g0Fzw0cW5wVhCtBtT6Lg3aE_fSP2O3tLez6sKDJKvEqDu13jXaPT0NKy-WQBiYPRk0rRl1IxoUFUfYH6MvuSyMjsa2Lt7nLJlr-5DYpxsa3gfVUrZB9sWKsg/s1600/IMG_5309.JPG" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwEC073OtbgGecEUpno_g0Fzw0cW5wVhCtBtT6Lg3aE_fSP2O3tLez6sKDJKvEqDu13jXaPT0NKy-WQBiYPRk0rRl1IxoUFUfYH6MvuSyMjsa2Lt7nLJlr-5DYpxsa3gfVUrZB9sWKsg/s1600/IMG_5309.JPG" /></a></div>
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Sarah J Colemanhttp://www.blogger.com/profile/12023898799415295499noreply@blogger.com0tag:blogger.com,1999:blog-7546769070978125313.post-29780451186331757822016-02-02T05:46:00.000-08:002017-02-12T12:30:24.915-08:00THE HOLY GRAIL - Vegan Yorkshire Puds<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrGAKKbeSpUWjaUT_Gc8TB-nMmuUF-IX6PM2jfAxD6fZv5jphmQNZdxlM_IyawWTO6SuhhFiIAcxyJ8fZtRwJS-YnBxag7yMxz3ag_g0J9KM_pXxijcdg4l0Fy57wWIufJtKH4Nmy86Q/s1600/IMG_1344.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrGAKKbeSpUWjaUT_Gc8TB-nMmuUF-IX6PM2jfAxD6fZv5jphmQNZdxlM_IyawWTO6SuhhFiIAcxyJ8fZtRwJS-YnBxag7yMxz3ag_g0J9KM_pXxijcdg4l0Fy57wWIufJtKH4Nmy86Q/s640/IMG_1344.jpg" width="640" /></a><b>Many a tear has been shed over failed Yorkies, because being almost entirely egg-based they are, of course, going to need some serious alchemical synthesis to get those buggers into Vegan Mode.</b><br />
<br />
Well, Graham had a crack at these some months ago, and Lord they were good, but I lost the recipe and had to do them from memory.<br />
<br />
<br />
They worked.<br />
Gasp.<br />
<br />
The first thing to get comfortable with is that they're never going to rise like their ovum cousins - they'll puff out quite a bit, but don't expect towering balloons of brown crispiness. They'll crisp up, they'll puff out, but in a less jazz-hands kinda way.<br />
<br />
<i>So here is what you need:</i><br />
<br />
<b>- 3oz vegan marge such as Biona, Pure or Vitalite</b><br />
<b>- 2oz <a href="http://www.goodnessdirect.co.uk/cgi-local/frameset/detail/316644_Orgran_No_Egg_200g__equal_to_66_eggs_.html" target="_blank">Organ 'Egg' Replacer</a> </b>(worth buying - I don't use this much, but it seems to be the magic ingredient for these, and one box = 66 'eggs')<br />
<b>- 60ml of soya milk (avoid using ta sweet milk if you can, it messes with the flava) or 2oz water - </b>this is to mix with the Egg Replacer<br />
<b>- 4oz plain flour</b><br />
<b>- 1 teaspoon of baking powder</b><br />
<b>- Pinch of salt</b><br />
<b>- Pinch of sage, fresh or dried</b><br />
<b>- A turn of fresh black pepper (optional, but I like this addition, makes them a little meaty)</b><br />
<b>- Soya milk to mix to a batter </b><br />
<b><br /></b>
<i>And here is what you do:</i><br />
<br />
1<br />
<b>Put a knob of the marge in each section of a cake pan</b> / bun tray / muffin tray / whatever you have that makes little versions of things, usually 12 to a pan.<br />
<br />
Put it in a VERY HOT oven - anywhere between 190-220 degrees C should do it, that's Gas Mark 4-5 - you know your own oven.<br />
<br />
2<br />
<b>Wait for the marge to melt and get smokin' hot</b> - should take about 10 minutes - and while you do, mix baking powder, flour and salt well:<br />
<br />
3<br />
<b>Mix the egg replacer with the milk.</b><br />
Add HALF of this Egg Replacer mixture to the dry flour mix.<br />
Whisk to a smooth paste, then add the rest of the Egg Replacer mix.<br />
<br />
3<br />
C<b>ombine the rest of the dry ingredients</b> with each other, and add soya milk a bit at a time.<br />
<br />
4<br />
Mix the wet ingredients into the dry, carefully, then check to make sure there are no lumps, then WHISK WHISK WHISK (a fork works best, you'll get too much stuck in the whisk if you use one) to get those bubbles in.<br />
<br />
When the batter looks bubbly, thickish and well mixed, review: it should look <b>just like classic Yorkie batter, or like a pancake mix.</b><br />
<br />
5<br />
<b>Check your pan</b>. See that the marge has gone very runny and is smoking a little. If it is, take that roasting hot tin out of the oven CAREFULLY and as fast as you can without making a mess, put an even quantity of the batter into each aperture.<br />
<br />
You should see the edges of the puds start to fizzle and rise immediately, which is a sign you've got the timing right.<br />
<br />
6<br />
Cook for 15-20 minutes!<br />
<br />
Eat the whole lot in an amazed frenzy of 'checking they're OK!'<br />
<br />
<br />
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<br />Sarah J Colemanhttp://www.blogger.com/profile/12023898799415295499noreply@blogger.com0tag:blogger.com,1999:blog-7546769070978125313.post-21848095756419717272015-03-25T10:25:00.000-07:002015-03-25T10:25:05.813-07:00 Turmeric and Ginger Tea with Coconut Milk<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHRbWWR28MwF_KWQQUBh8iDZrm1NDHcorqOlgG3Ig53X0AFX_8MH21G7dL7CHoOUngLOGquaCwNhrxgY2BSDFICqvpgmdZ48Q4VvjrU3YMUNzzlih9ZXPUIKP54BxvWgNnQe2QyuOvfA/s1600/IMG_0491.jpg" imageanchor="1" style="clear: left; float: left; font-family: Times, 'Times New Roman', serif; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHRbWWR28MwF_KWQQUBh8iDZrm1NDHcorqOlgG3Ig53X0AFX_8MH21G7dL7CHoOUngLOGquaCwNhrxgY2BSDFICqvpgmdZ48Q4VvjrU3YMUNzzlih9ZXPUIKP54BxvWgNnQe2QyuOvfA/s1600/IMG_0491.jpg" height="640" width="640" /></a><span style="font-family: Times, Times New Roman, serif;"><br /></span>
<span style="font-family: Times, Times New Roman, serif;"><br /></span>
<span style="font-family: Times, Times New Roman, serif;">When Leigh recently had a bit of inflammation about the shoulder (a lot of wood-cutting for our woodturner and some hard gym sessions), I turned to this recipe I'd seen a friend talking about online a few weeks before.</span><br />
<span style="font-family: Times, Times New Roman, serif;"><br /></span>
<span style="font-family: Times, Times New Roman, serif;">This is my own tweaked version of what turned out to be a very nice drink indeed. It doesn't taste anything like you'd expect - it's creamy, soothing and rich with just a tang of turmeric and the knowledge, that comes with this delicious golden herb, that you're easing those inflamed tissues every time you sip.</span><br />
<span style="font-family: Times, Times New Roman, serif;"><br /></span>
<span style="font-family: Times, Times New Roman, serif;">Despite it feeling like a very wintry drink, I shall most definitely be making it again. Whether I am inflamed or not! And don't let my photos put you off - it was really hard to photograph! (all that yellow).</span><br />
<br />
<span style="font-family: Times, Times New Roman, serif;">Makes 2 mugs.<br /><br />YOU WILL NEED:</span><br />
<span style="font-family: Times, Times New Roman, serif;"><br /></span>
<div>
<span style="font-family: Times, Times New Roman, serif;">1 x 1-inch knob of fresh turmeric</span></div>
<div>
<span style="font-family: Times, Times New Roman, serif;">1 x 1/2-inch knob fresh ginger</span></div>
<div>
<span style="font-family: Times, Times New Roman, serif;">2 x teaspoons almond oil or coconut oil</span></div>
<div>
<span style="font-family: Times, Times New Roman, serif;">1 x cup full-fat coconut or soya milk</span></div>
<div>
<span style="font-family: Times, Times New Roman, serif;">1 x cup coconut water OR powdered ground coconut</span></div>
<div>
<span style="font-family: Times, Times New Roman, serif;">1 x generous tablespoon maple syrup</span></div>
<span style="font-family: Times, Times New Roman, serif;"><br /></span>
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DO THIS:<br />
<div>
<span style="font-family: Times, Times New Roman, serif;"><br /></span></div>
<div>
<span style="font-family: Times, Times New Roman, serif;">Wash the turmeric and ginger, then grate them finely into a mortar (don't bother peeling, if you grate well enough the tiny skin bits will only add to the roughage!)</span></div>
<div>
<span style="font-family: Times, Times New Roman, serif;"><br /></span></div>
<div>
<span style="font-family: Times, Times New Roman, serif;">Put the coconut oil into the mortar, and grind the oil into the turmeric and ginger with your pestle until they form a fine paste.</span></div>
<div>
<span style="font-family: Times, Times New Roman, serif;"><br /></span></div>
<div>
<span style="font-family: Times, Times New Roman, serif;">Pour the coconut milk and coconut water into a saucepan, and put in the paste made with turmeric, ginger and oil. </span></div>
<div>
<span style="font-family: Times, Times New Roman, serif;"><br /></span></div>
<div>
<span style="font-family: Times, Times New Roman, serif;">Turn the heat up to medium-high and warm the ingredients together until it's bubbling a bit. Turn off the heat and cover the saucepan, allowing the turmeric and ginger to steep for about 3 minutes. </span><span style="font-family: Times, 'Times New Roman', serif;">Stir in the maple syrup until it dissolves.</span></div>
<div>
<span style="font-family: Times, Times New Roman, serif;"><br /></span></div>
<div>
<span style="font-family: Times, 'Times New Roman', serif;">Strain the tea through a fine-mesh strainer or strainer into a tea pot, or pour into mugs. </span></div>
<div>
<span style="font-family: Times, Times New Roman, serif;">Serve warm.</span></div>
<span style="font-family: Times, Times New Roman, serif;"><br />If you can't get fresh turmeric (which comes in nice yellow strange-shaped blobs), substitute 2 teaspoons of organic powdered turmeric.</span><br />
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<span style="font-family: Times, Times New Roman, serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1F2Q-1yQ7tdnq-C-QxtBfSjXDYXcgAIUB656Lu5TZVdPxJGAXUVbTfNyMSczHNGUmiYCoMNB9hsfwnSe27VDhFFK8zEI84cx5D8Q2Tpy6xTUUTVFc20eXkaqd6fu-_TxGVnh5z687Ew/s1600/IMG_0489.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1F2Q-1yQ7tdnq-C-QxtBfSjXDYXcgAIUB656Lu5TZVdPxJGAXUVbTfNyMSczHNGUmiYCoMNB9hsfwnSe27VDhFFK8zEI84cx5D8Q2Tpy6xTUUTVFc20eXkaqd6fu-_TxGVnh5z687Ew/s1600/IMG_0489.jpg" height="640" width="640" /></a></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSGcnzp7Zz2-T_HtvkEovSw52WtKMmaPuvtna_zCCqDFcOxGUX_S4Swl3ILZxmXtS0dMgevmgu9T_Lwz2rcrI33UHnjEqSHPYPpEglwEXxnT0s1JO4puSRuNJzw9os87zU-BZXIfJhrg/s1600/IMG_0490.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSGcnzp7Zz2-T_HtvkEovSw52WtKMmaPuvtna_zCCqDFcOxGUX_S4Swl3ILZxmXtS0dMgevmgu9T_Lwz2rcrI33UHnjEqSHPYPpEglwEXxnT0s1JO4puSRuNJzw9os87zU-BZXIfJhrg/s1600/IMG_0490.jpg" height="640" width="640" /></a></span></div>
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Sarah J Colemanhttp://www.blogger.com/profile/12023898799415295499noreply@blogger.com0tag:blogger.com,1999:blog-7546769070978125313.post-88548233708955714682015-03-25T10:10:00.000-07:002015-03-25T10:13:52.549-07:00SOLID EGG 2015<div class="">
<span class="" style="font-family: Georgia, Times New Roman, serif;">We’ve made our solid easter eggs twice before (you may even have eaten one) but our versions for 2015 are <span class="" style="line-height: 24px;"><b>fabulously evolved beasts!</b></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEjXGMbsvtofV0TkT7YJYNCIJ0yykanlzG6tResOTN_cw1AMEELazO8IWzYtJHXw5HcMDrnIILWe8MLkludDL2TQI7HWMB2qBE_6GsZYA2NqM6XR9ZudS4IBfDZIXNIO7650c0IfCm_A/s1600/SColeman_SOLID+EGG6.jpg" imageanchor="1" style="clear: left; float: left; line-height: normal; margin-bottom: 1em; margin-right: 1em; text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEjXGMbsvtofV0TkT7YJYNCIJ0yykanlzG6tResOTN_cw1AMEELazO8IWzYtJHXw5HcMDrnIILWe8MLkludDL2TQI7HWMB2qBE_6GsZYA2NqM6XR9ZudS4IBfDZIXNIO7650c0IfCm_A/s1600/SColeman_SOLID+EGG6.jpg" /></span></a><span class="" style="font-family: Georgia, Times New Roman, serif;"><span class="" style="line-height: 24px;"></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRzNayvIV8_UWm67DfhnEW9rON3nrVVD7oGK5WVZjX9zDv5GMgyDJAsQBuNv4QURRuLUR0yEx6b2CgzBj0J37FpEYg1d-9o5EBjKxme538v63tvazw6lvgGtAr7gXlwT-8rA4m6d94UA/s1600/SColeman_SOLID+EGG1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRzNayvIV8_UWm67DfhnEW9rON3nrVVD7oGK5WVZjX9zDv5GMgyDJAsQBuNv4QURRuLUR0yEx6b2CgzBj0J37FpEYg1d-9o5EBjKxme538v63tvazw6lvgGtAr7gXlwT-8rA4m6d94UA/s1600/SColeman_SOLID+EGG1.jpg" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji3WRVppv6tFvI1axABSCxS8a8ES8EWm0mzML_ktZQEW4nP4NEyxGWnpSQy4Ydu8SR9FCNtwE1v2Xbl2R4tPRJknj8qJEh9_DkIvF42ELP5bj3yYeq6_xpP1DwAnO65CxCwcCZefocTw/s1600/SColeman_SOLID+EGG5.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji3WRVppv6tFvI1axABSCxS8a8ES8EWm0mzML_ktZQEW4nP4NEyxGWnpSQy4Ydu8SR9FCNtwE1v2Xbl2R4tPRJknj8qJEh9_DkIvF42ELP5bj3yYeq6_xpP1DwAnO65CxCwcCZefocTw/s1600/SColeman_SOLID+EGG5.jpg" /></span></a><br />
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<span class="" style="font-family: Georgia, Times New Roman, serif;"><span class="" style="line-height: 24px;">The eggs are a labour of love that, quite frankly, we make because we can, and because we should, and because the world has been crying out for a solid - like, actual SOLID Easter egg - since Easter Eggs were invented. Easter usually comes right in the middle of an annual busy period, so there is always a late night or two as packaging is designed and photographs are taken…samples eaten...eggs collected…but somehow we do it, for the love of sinking one’s teeth into a bed of praline or gnawing on three inches of chocolate into the night.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif6GEiOLiVNDJb4SPm4cApfDHEhDTnAoK6LrFwJcJLOLsIGVEjQOi03NAco5YpTPuHsTtD0528ZxnXwoPCYuxcMrvszVfLawTWypNp-Fd9z_pUn5HafULNxCBB5vy_kkqzwVTVBoD5-Q/s1600/SColeman_SOLID+EGG6.jpg" imageanchor="1" style="clear: left; float: left; line-height: normal; margin-bottom: 1em; margin-right: 1em; text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif6GEiOLiVNDJb4SPm4cApfDHEhDTnAoK6LrFwJcJLOLsIGVEjQOi03NAco5YpTPuHsTtD0528ZxnXwoPCYuxcMrvszVfLawTWypNp-Fd9z_pUn5HafULNxCBB5vy_kkqzwVTVBoD5-Q/s1600/SColeman_SOLID+EGG6.jpg" /></span></a><span class="" style="line-height: 24px;"><span class="" style="font-family: Georgia, Times New Roman, serif;"></span></span></div>
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<span class="" style="font-family: Georgia, Times New Roman, serif;">Hand-made for us this year by Leicester chocolatier Pete at <a class="" href="http://www.cocoa-amore.co.uk/"><strong class="" style="border: 0px; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline; word-wrap: break-word;">Cocoa Amore</strong></a>, whose shop sits right in the middle of the current Richard III activity in Leicester, Solid Egg 2015 has a girthy 70% cocoa shell filled with either solid chocolate or incredible soft praline. Now coming as <strong class="" style="border: 0px; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline; word-wrap: break-word;">one solid egg</strong> (rather than two halves), we’ve made these in <strong class="" style="border: 0px; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline; word-wrap: break-word;">Solid Chocolate, Praline, Salted Chocolate or Ginger</strong> (the latter in limited supply). Every egg comes wrapped in a chocolate-brown <strong class="" style="border: 0px; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline; word-wrap: break-word;">signed screen print</strong> of cocoa-loving artwork by <b class="">me, </b>printed in Factory Road, just a few doors down. Which is fully washable and can be used for any purpose after the egg is long gone!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhA08vC1UGNHdX62S4kdAxEpBon55Jqoa3qEwWymEuxH2yi-rs5FB7MxzanFvDmS-BWculZq96x9hUo_zxFJWQLnuQQcO52bqUuvYAhGjri__MkqHpElB9N6FoIOifonfy2Y6-vsTe4A/s1600/SColeman_SOLID+EGG7.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhA08vC1UGNHdX62S4kdAxEpBon55Jqoa3qEwWymEuxH2yi-rs5FB7MxzanFvDmS-BWculZq96x9hUo_zxFJWQLnuQQcO52bqUuvYAhGjri__MkqHpElB9N6FoIOifonfy2Y6-vsTe4A/s1600/SColeman_SOLID+EGG7.jpg" /></span></a><span class="" style="font-family: Georgia, Times New Roman, serif;"></span></div>
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<span class="" style="font-family: Georgia, 'Times New Roman', serif;"><span class="" style="line-height: 24px;">This year</span></span><span class="" style="font-family: Georgia, 'Times New Roman', serif; line-height: 24px;"> we’ve made 20 available as a </span><strong class="" style="border: 0px; font-family: Georgia, 'Times New Roman', serif; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline; word-wrap: break-word;">special edition</strong><span class="" style="font-family: Georgia, 'Times New Roman', serif; line-height: 24px;"> snuggled in a </span><strong class="" style="border: 0px; font-family: Georgia, 'Times New Roman', serif; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline; word-wrap: break-word;">hand-woven nest</strong><span class="" style="font-family: Georgia, 'Times New Roman', serif; line-height: 24px;"> by international willow artist </span><a class="" href="https://factoryroad.net/shop/products/solid-egg-2015/tomhare.net" style="border: 0px; font-family: Georgia, 'Times New Roman', serif; line-height: inherit; margin: 0px; padding: 0px; text-decoration: none; vertical-align: baseline; word-wrap: break-word;" target="_blank"><strong class="" style="border: 0px; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline; word-wrap: break-word;">Tom Hare</strong></a><span class="" style="font-family: Georgia, 'Times New Roman', serif; line-height: 24px;">. If you’ve been to any of the RHS gardens, or Kew Gardens, or latterly to Bishopsgate, the Bellagio in Las Vegas or to Macau...you might have seen his work. He too was in the middle of a super-busy period when we commissioned these nests from him, so we’re grateful to have them - each one will be different from the last.</span></div>
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<span class="" style="line-height: 24px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1szfQyBF6z-rnbn2rTLJ5IZ7HGJA-8DPYuI7_gAeffFgaV6pNOQy7m5SeTw0RUHwzph1VsDT0E1gWbcP51ybaJ-l28o2boDF109qnl8-_mbeEYvgly22XLlfXaxBI-2lEjtzjQ1NOeQ/s1600/SColeman_SOLID+EGG3.jpg" imageanchor="1" style="clear: left; line-height: normal; margin-bottom: 1em; margin-right: 1em; text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1szfQyBF6z-rnbn2rTLJ5IZ7HGJA-8DPYuI7_gAeffFgaV6pNOQy7m5SeTw0RUHwzph1VsDT0E1gWbcP51ybaJ-l28o2boDF109qnl8-_mbeEYvgly22XLlfXaxBI-2lEjtzjQ1NOeQ/s1600/SColeman_SOLID+EGG3.jpg" /></span></a></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span class="" style="line-height: 24px;">As usual the eggs</span><span class=""><span class="" style="line-height: 24px;"> are 100% vegan, gluten and dairy-free, with the emphasis on flavour and quality. Oh, and size. And…weight - over <b>500g per egg.</b></span></span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Watch one being cut, and listen for the chocolate crack!</span></div>
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<a class="" href="http://host.inkymole.com/SolidEggBeingCut.MOV"><span style="font-family: Georgia, Times New Roman, serif;">http://host.inkymole.com/SolidEggBeingCut.MOV</span></a></div>
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<span class="" style="font-family: Georgia, Times New Roman, serif;">And you can buy one here:</span></div>
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<span class="" style="font-family: Georgia, Times New Roman, serif;"><a class="" href="https://factoryroad.net/shop/products/solid-egg-2015/">https://factoryroad.net/shop/products/solid-egg-2015/</a></span></div>
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<span class="" style="font-family: Georgia, Times New Roman, serif;">Check the photographs for proof of the existence of this magnificent celebration of bunnies, greed and re-birth!</span></div>
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Sarah J Colemanhttp://www.blogger.com/profile/12023898799415295499noreply@blogger.com0tag:blogger.com,1999:blog-7546769070978125313.post-47149060853250187672015-03-23T08:46:00.003-07:002015-03-23T08:47:02.135-07:00Get Nakd cheaper!When I first went vegan, Nakd bars became a go to snack. It was something I could easily pick up in a supermarket without having to worry about it's content as it happily boasts it's dairy free status.<br />
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It got to a stage where actually having looked at the ingredients I realised there must be a way to make these without having to fork out the high costs attached to the tiny little bars. So I got searching, and found a Larabar recipe. It's so simple, and you can mix the ingredients- swapping out nuts, adding in seeds, trying other dried fruits. Whatever you like. But this recipe is a alternative version of the Cashew Cookie Bar from Nakd- which I think is much tastier and probably saves me my pennies (haven't actually worked that out...)</div>
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Anyways, you will need:</div>
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1 cup cashews</div>
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1 cup dates </div>
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1 tbsp peanutbutter</div>
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1-3 tbsp water</div>
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You need to have a food processor too. I have tried before to make it in a small blender but it did not like it. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5UADa2ZWb7aZfHeepxZ_U7umsMceO-KE0uwCipZaPXyMo7PA_0TaTHNcaGg19Ywzu4NGbIoJpXdgW6wGIWrHHCkYvR1TOEICPyvoIy2IK7HHJIKao7C9yeuVUVKQBtFpW5OLrOmSmLQ/s1600/IMG_0647.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5UADa2ZWb7aZfHeepxZ_U7umsMceO-KE0uwCipZaPXyMo7PA_0TaTHNcaGg19Ywzu4NGbIoJpXdgW6wGIWrHHCkYvR1TOEICPyvoIy2IK7HHJIKao7C9yeuVUVKQBtFpW5OLrOmSmLQ/s1600/IMG_0647.jpg" height="640" width="480" /></a></div>
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So you follow the tricky step of chucking the right contents of everything into the food processor bar the water and hitting the blitz button until it begins to bind. At this stage add a tbsp of water at a time until it thickens more and properly sticks together. It'll look something like the image below- but it depends on how sticky you'd like it. Obviously the more water the stickier.<br />
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Then whack it all onto one half of a sheet of greaseproof paper to roll it out. Before, I used to use my hands and just mould it into a larger bar that I'd then cut up. It made it irregular, which I didn't mind, but left my hands feeling rather grim. So I started to roll it out wedged between greaseproof to save the rolling pin from making a claggy mess. </div>
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Just cover it up- leaving space at each edge and roll it all out.</div>
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Hurrah! Then I just cut the edges off to neaten it, and cut into bars/squares ready to have healthier snacks to munch on throughout the week. My little nephew tried this once and loved it, so if you have little ones it may be a nice alternative to a choppy bar. Plus once it's made- you get to enjoy the cut off edges with a cuppa!</div>
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Sarah J Colemanhttp://www.blogger.com/profile/12023898799415295499noreply@blogger.com1tag:blogger.com,1999:blog-7546769070978125313.post-29463294507637114852015-03-06T03:46:00.002-08:002015-03-06T03:47:07.269-08:00K on Jamie's Cheesey, creamy sauce...<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial;">
<span style="font-family: inherit;">It's K again, this time sharing a veganised version of a Jamie O recipe.</span></div>
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<span style="font-family: inherit;">I’ve never really been a fan of celebrity chefs, despite watching way too many episodes of cooking shows… But when I was at uni, I lived with two people who had a real thing for famous foodies: one had a girl crush on the saucy Nigella, and the other came from a family of Jamie Oliver fans. </span></div>
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<span style="font-family: inherit;">And one day, the J.O fan cooked me his creamy, cheesy, tomatoey aubergine and pasta dish which I fell in love with. It became a staple meal in my repertoire, which began to develop at uni when I actually became interested in cooking and leaning new recipes. </span></div>
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<span style="font-family: inherit;">Then I went vegan, and the meal wasn’t an option. Jamie does have a wide selection of vegan dishes on his <a href="http://www.jamieoliver.com/recipes/search/?q=vegan&search_category=recipes.#oeewvj6eAVLvzjuw.97">website</a> though. BUT I wanted the creamy cheesy tomatoey goodness again, so I thought I’d give it a shot using vegan imitations. </span></div>
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<span style="font-family: inherit;">It’s quite a simple recipe which you can easily add or subtract from/ get creative with. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvONOhsvM5aL_cBaiOtXdFjcK4gWZoe9BVM30HOoNJ6ZFIp9Tn3aU8YaRd0YfUlnlyjBcLQQsBDH78PxOOcTnytclMONwUahY1RzmFWP8O9INInl59Vhhw1-wUQRv9oN2EEtQdwOrDTQ/s1600/IMG_0603.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvONOhsvM5aL_cBaiOtXdFjcK4gWZoe9BVM30HOoNJ6ZFIp9Tn3aU8YaRd0YfUlnlyjBcLQQsBDH78PxOOcTnytclMONwUahY1RzmFWP8O9INInl59Vhhw1-wUQRv9oN2EEtQdwOrDTQ/s1600/IMG_0603.JPG" height="640" width="640" /></a></div>
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<span style="font-family: inherit;">You’ll need:</span></div>
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<span style="font-family: inherit;">An aubergine.</span></div>
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<span style="font-family: inherit;">2-3 cloves of garlic.</span></div>
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<span style="font-family: inherit;">2 onions- red or white, whatever you have to hand/prefer.</span></div>
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<span style="font-family: inherit;">Olive Oil.</span></div>
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<span style="font-family: inherit;">A tin of chopped Tomatoes.</span></div>
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<span style="font-family: inherit;">Balsamic Vinegar. </span></div>
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<span style="font-family: inherit;">Soya Cream or a dairy free cream alternative.</span></div>
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<span style="font-family: inherit;">Vegan imitation mozzarella cheese, or one that is meant to melt. </span></div>
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<span style="font-family: inherit;">Basil (optional.)</span></div>
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<span style="font-family: inherit;">Firstly, chop up your onions and garlic all nice and fine, and whack them in the pan with a glug of olive oil over a low heat to soften. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii3Fjw9OeCilaxt9iNzCNMlevmGeYPzWh8JumfYil6d4rQPKPc5ktPXR3060uPbnWcu11vfgxo_WIdphIWg_x61u83uDb6oDP0af33LwA3UvV4GyNmpRoJyVBtbMtqZGuiKfFJKg8usA/s1600/IMG_0605.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii3Fjw9OeCilaxt9iNzCNMlevmGeYPzWh8JumfYil6d4rQPKPc5ktPXR3060uPbnWcu11vfgxo_WIdphIWg_x61u83uDb6oDP0af33LwA3UvV4GyNmpRoJyVBtbMtqZGuiKfFJKg8usA/s1600/IMG_0605.jpg" height="640" width="480" /></a></div>
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<span style="font-family: inherit;">While that is occurring, cut up your aubergine. I do mine about as big as in the snap below, but you can do them as big/small as you like it’ll just alter cooking time. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG1sFlxa6y8dI1n-iob83RKEPk7i0DvQbdUhs8fnUmzULePeGaOXY666dxGY3X_558nzmVFCapQ_MTM68fWCo_CZT_6Wr2Ct1pucefWzmpJqxlqneZWwXI9bcZplpGS10BxxkTd1FSRg/s1600/IMG_0606.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG1sFlxa6y8dI1n-iob83RKEPk7i0DvQbdUhs8fnUmzULePeGaOXY666dxGY3X_558nzmVFCapQ_MTM68fWCo_CZT_6Wr2Ct1pucefWzmpJqxlqneZWwXI9bcZplpGS10BxxkTd1FSRg/s1600/IMG_0606.JPG" height="480" width="640" /></a></div>
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<span style="font-family: inherit;">By the time you’ve chopped that all up your onion and garlic should be ready to have the aubergine added in, and gently cook it until it starts to get tender. </span></div>
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<span style="font-family: inherit;">Once you’ve reached that stage, whack in some seasoning, stir, and then pour in the chopped tinned tomatoes, and some puree if you have some to hand. </span></div>
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<span style="font-family: inherit;">Bring it all to the boil, and then reduce to a simmer until the aubergine is nice and soft (or if you prefer it a little differently, alter to your taste.)</span></div>
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<span style="font-family: inherit;">With that doing it’s thing, salt some water, bring it to the boil and add the pasta in. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWAylmAly4JvqHQpkBItNzDfRtaeuFtAKyxrmm_qnWXtR-QDLaaNBDfcfjS7uPsnfhpeBJ-uHhqrPpHsPAocf3KXycsvWZ0OHr3N2UKZSM8N6oXWzwszP51LwezccaJFduD-xhGXlzow/s1600/IMG_0608.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWAylmAly4JvqHQpkBItNzDfRtaeuFtAKyxrmm_qnWXtR-QDLaaNBDfcfjS7uPsnfhpeBJ-uHhqrPpHsPAocf3KXycsvWZ0OHr3N2UKZSM8N6oXWzwszP51LwezccaJFduD-xhGXlzow/s1600/IMG_0608.jpg" height="640" width="480" /></a></div>
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<span style="font-family: inherit;">When you’re about five minutes away from the pasta being cooked, add the cream. I tend to just pour it in until the sauce is a similar shade to the image above. But you can add as much or as little as you like/have available. Mix it in well and leave on a low heat. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXIrbVgQc_OHZFCkR84kS_qk7AUgILzip5scZ3vlIKO911OvjlKHiHsgaT5S0oknCp7CNQZun5TLaIM8u8aHtCxus5a34II78AJwPvrJX3_g4vO-pgIHahmMhOGO5BQcLUnIA53SCYWA/s1600/IMG_0607.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXIrbVgQc_OHZFCkR84kS_qk7AUgILzip5scZ3vlIKO911OvjlKHiHsgaT5S0oknCp7CNQZun5TLaIM8u8aHtCxus5a34II78AJwPvrJX3_g4vO-pgIHahmMhOGO5BQcLUnIA53SCYWA/s1600/IMG_0607.jpg" height="640" width="480" /></a></div>
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<span style="font-family: inherit;">Then cut half a block of the vegan cheese (or more) into small chunks and stir it through the sauce, along with 1-2 tablespoons of balsamic vinegar, before draining the pasta off and then chucking it in the sauce as well and mixing it all together. Add some chopped fresh basil and stir it in too. </span></div>
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<span style="font-family: inherit;">Whack it in a bowl, eat, enjoy. It may not look the most attractive, but it sure tastes yum.</span></div>
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<span style="font-family: inherit;">N.B. I did this without the 'cheese', and liked it just as much. Personally, I found the 'cheese' didn’t melt as much as I anticipated. But G said he much preferred it with the addition of the mozzarella style goodness. So I guess it’s just personal preference! </span></div>
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Sarah J Colemanhttp://www.blogger.com/profile/12023898799415295499noreply@blogger.com0tag:blogger.com,1999:blog-7546769070978125313.post-70413995172011526602015-02-26T15:43:00.003-08:002015-02-26T15:44:07.294-08:00NOTELLAYes, we've made it.<br />
<b>Vegan 'Nutella'.</b><br />
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It's horribly easy. So easy you'll be rounder than you've ever been in a month's time. Yep, fat vegans exist y'know.<br />
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HAVE THESE WEAPONS TO HAND:<br />
1 cup of mixed brazils and cashew nuts<br />
2 tsp pure organic vanilla extract<br />
3 tbsps raw cacao powder<br />
4 tbsps maple syrup<br />
1 tbsp coconut oil<br />
One-eighth of a teaspoon of salt<br />
Half a cup of almond milk<br />
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DO THIS:<br />
Blend the nuts in a food processor or blender till they form a paste. (We actually put ours through the juicer, as we have a grinding attachment, and this worked really well. If you do, you'll need to move the nuts to your food processer/blender afterwards to continue.)<br />
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Add the coconut oil to the nuts, carry on blending till the mixture starts to get smooth.<br />
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Add all of the remaining ingredients and blend till creamy and 'spreadable'.<br />
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That's it.<br />
It should look something like the <i>extreme close-up below. </i>We ate it on <a href="http://sowhatdoyoueat.blogspot.co.uk/2013/08/the-bread-recipe.html"><b>Leigh's fresh crusty home-made bread.</b></a><br />
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Now go away and eat it, for the love of all that's chocolatey.<br />
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<br />Sarah J Colemanhttp://www.blogger.com/profile/12023898799415295499noreply@blogger.com0tag:blogger.com,1999:blog-7546769070978125313.post-70060400722608554462015-02-13T06:29:00.002-08:002015-02-13T06:29:44.509-08:00Hands down to the Lansdowne. On Wednesday, G had to venture into Leicester to buy some Okra for a curry he's making me, and one that I believe will be featuring on the blog courtesy of Sarah at a later date! I decided to tag along mainly for one reason: I wanted to try out the vegan menu at the Lansdowne pub.<br />
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Located on the London road, a mere five minute walk from the train station, the Lansdowne is part of the Orange Tree group. I'd seen another vegan foodie based in Leicester talk about the place so I thought I'd venture there myself, and after nosing at the menu I was eager to get my chops around some polenta fries!<br />
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Now the place has a really nice interior, with a mixture of beautifully designed furniture, and just a relaxed atmosphere. We arrived for opening at 12, and within the first half an hour a steady flow of customers entered- which I think is always a good sign.<br />
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Like I said I did look at their autumn <a href="http://www.orangetree.co.uk/thelansdowne/food-menu.pdf">menu</a> before we went, and had my heart settled on their Mediterranean Vegetable stew- full of butternut squash, grilled pepper, aubergine and artichokes in a rich red pepper sauce served with mashed flageolet beans. But I wasn't hungry enough for it, so instead settled on the homemade raw carrot hummus and grilled veg sandwich on a nice ciabatta. It's nice to see on their menu that they source their breads from a local Leicestershire bakery. I love businesses that are conscientious of their stock sourcing- and supporting local trade!<br />
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I upgraded the sarnie (for £2) to make sure I had the chance to sample the polenta fries, and G had a veggie burger, consisting of halloumi & sweet potato which, like their other burgers, comes with the choice polenta fries or normal wedges. And oh boy, those fries were divine. Nice crispy edge and chewy soft middle. I'm not sure how I've never made them before, especially with a bag of polenta sitting in the back of the cupboard. Let's just say, the polenta won't be staying there forever, and with a vegan polenta recipe in my newest cookbook, I shall definitely be making my own. </div>
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Now, the restaurant was great. Whenever I had any questions about the food the staff were super accommodating and quick to get answers. The deserts board seemed to have no vegan options but when asked the kitchen gave me the option of a lemon sorbet or mixed berry samosas. Being pretty full, and with neither option screaming out to me I declined. </div>
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One thing that niggled me: the lack of sandwich/lunchtime/lighter eating choices for vegans. Don't get me wrong, what I had was absolutely tasty, filling and satisfying. I just wish there had been a tad more variety. Their other vegan dish choices seemed more like an evening meal affair. </div>
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Saying that, I shall be going back (this time in the evening) to make sure I get a taste of that appealing Mediterranean stew. Even G said he'll go for a vegan option next time.</div>
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<br />Sarah J Colemanhttp://www.blogger.com/profile/12023898799415295499noreply@blogger.com0tag:blogger.com,1999:blog-7546769070978125313.post-62929314956316334462015-02-09T14:17:00.005-08:002015-02-20T12:20:18.709-08:00MOLE'S BALLS.<div class="separator" style="clear: both; text-align: center;">
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We have needed a decent protein ball for a long time, since we are doing more in the gym and Leigh is currently also engaged in some heavy wood-manipulation (we have a woodburner to feed, which in turn feeds the whole house with heat and hot water).<br />
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So this is what I came up with. It is a combination of several recipes with my own alterations and additions! It's simple and you can knock up a batch every Sunday like we are now, ready for down-the-week pre-/post-gym or anytime-in-between protein injections, or in your packed lunches.<br />
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I also thought these made a good 'BACKATCHA' to Katherine's Raw Carrot Cake Bites - these too are raw.<br />
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[Note: Do not use whey protein - it behaves differently from plant-based protein and will not keep as long either (and it make your balls smell funny.)]<br />
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INGREDIENTS<br />
<i>Use the same sized cup for everything.</i><br />
<i>I used a mug, and it made about 20 balls.</i><br />
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1 cup of almonds<br />
1 fistful of cashew nuts (about a quarter of a cup)<br />
1 cup of soya, pea, hemp or other plant-derived protein powder<br />
Pinch of salt<br />
2 x tablespoons pure cocoa powder (not hot chocolate)<br />
2 x tablespoons of coconut oil (MELT GENTLY till liquid)<br />
5 x tablespoons of maple syrup<br />
0.5 cup coconut, almond or soya milk<br />
3 teaspoons of organic (non-propylene glycol) vanilla essence<br />
1 cup of unsweetened coconut flakes - half as an ingredient, half for rolling the balls in<br />
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WHAT TO DO<br />
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Put the dry ingredients - almonds and cashews, protein powder, cocoa powder and salt - into a blender/food processor (we do it on the top of the Kenwood Chef).<br />
Leave the coconut aside for now.<br />
Blend carefully till crumbly but a wee bit sticky-togethery.<br />
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Then, in a separate bowl, mix together by hand the maple syrup, melted coconut oil, soya milk and vanilla essence - basically, all the wet ingredients.<br />
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Add half the coconut to the wet ingredients once mixed.<br />
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Scrape the wet ingredients into the dry stuff in the blender and blend carefully.<br />
You'll probably need to scrape it down from the sides now and again (WITH THE BLENDER SWITCHED OFF!)<br />
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When it's well mixed - good and squidgy - dump the lot into a bowl being careful to get ALL that precious mixture out of the blender with a spatula.<br />
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Roll into balls neatly about the size of the bottom half of a hen's egg, and roll in the coconut.<br />
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Place into a lidded tin on a layer of baking paper, and leave them with the lid off for the first 12 hours or so (or overnight) - this helps them firm up a bit.<br />
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Then stuff them in your face.<br />
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<br />Sarah J Colemanhttp://www.blogger.com/profile/12023898799415295499noreply@blogger.com0tag:blogger.com,1999:blog-7546769070978125313.post-42446757182741875662015-01-29T09:03:00.000-08:002015-01-29T09:07:33.272-08:00Healthy, sweet and tasty!It's K again here, and this time with again I have a recipe review. (Don't worry I do "freestyle" in the kitchen... sometimes.)<br />
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Now, I spoke before in my introduction about my love of sweet things. And boy, have I been indulging in the sweets... What I love more finding is healthier versions of sweet treats that I love, that give me the same sugar rush feeling but don't leave me feeling like I need to go for a run.<br />
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When I saw these Raw Carrot cake bites, I was eager to get 'baking'.<br />
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So I should say this shot is taken from this fab book, by Aine Carlin. G got me it from the Works- we were strolling around my little hometown around Christmas or just after, and it was one of the few shops open. The book though was so cheap! And full of fantastic recipes. You should buy it! If you're low on funds, I did find a recipe link online <a href="https://www.yahoo.com/food/carrot-cake-bites-108105502431.html">here.</a></div>
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<span style="font-family: Times, Times New Roman, serif;">Now, the recipe I linked you to uses cups (which I honestly prefer) but in the book it's in grams. No big shakes. </span></div>
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<span style="font-family: Times, Times New Roman, serif;">But whilst I was making the recipe I realised I was 50g short of the total needed for pecans. I soldiered on anyway, and I don't think it effected the result that much. I also used normal dates and not medjool, sultanas and not raisins. Rebel, I know. </span></div>
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<span style="font-family: Times, Times New Roman, serif;">The recipe along with being healthy is super easy to make- extra brownie points for that! (The book also features some fab looking brownies which I may have to try.)</span></div>
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<span style="font-family: Times, Times New Roman, serif;">In fact the "worst" part of the job was grating my carrot and zesting my orange. Such an effort to get that off there!</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Squeezing the wetness out of the carrot was a pretty weird experience too. I mean I've done it to other food stuffs but it felt weirder with a carrot. Maybe I could have done with it's moisture.</span><br />
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Then you just chuck everything in a food processor and let it do it's thing! Little before and after for you. </div>
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Once I thought I got it to the right consistency (which doesn't look as refined as the book's but still looked clumpy-ish), I took a ball out shaped it, and tried rolling it in the coconut. As you can see, not great coverage.</div>
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It just wasn't sticky enough. That bothered me more than the fact that they didn't have a radiantly orange centre like in the recipe book- mine are a bit more rustic. As a result of stick-less-ness, I lobbed it back in the food processor, added some water and let it stick up. I'm unsure why mine was so dry in comparison, maybe my fault for swapping in/out stuff, but it was nothing a bit of water couldn't solve. I did think of adding some of the orange juice, but I ate my orange after zesting so water was the way forward. </div>
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The water helped! The coconut stuck a lot better. I then got stuck in to rolling out all of the other balls before coating them. Warning: it is very sticky work, and if you don't like getting messy hands you might struggle with it. Also, it is so very tempting to pop pieces in your mouth as you go along. </div>
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Ready for the fridge. You know, for once, I actually made more of something than the recipe calls for! Partially I think because I was worried of using too much to start with, and then realised I could go bigger. Variety is the spice of life though, hey?</div>
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Boy though, they taste amazing, and it's nice to have all the different little sizes so you can pick and mix like 3 small or 2 large. G approves too.</div>
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As a last note, I really do recommend the book. Like I said, it's full of super recipes and so cheap. It saves hundreds of hand washes when your iPad/iphone falls asleep and you need to used the screen again to follow cooking steps. And I love recipe books, I love the signs of a well loved recipe through the stained parts and crumbs and just being able to not be connected to technology for a bit and escape in the realms of the kitchen. </div>
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I'm thinking I might tackle Carlin's carrot and courgette loaf next, or the focaccia bread. Oh and the shepherdess pie with the cabbage and apple side, oh my... too many options!</div>
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Sarah J Colemanhttp://www.blogger.com/profile/12023898799415295499noreply@blogger.com0tag:blogger.com,1999:blog-7546769070978125313.post-49582064001518729452015-01-14T02:23:00.000-08:002015-02-09T14:20:57.274-08:00Pho!<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Times, Times New Roman, serif;">It's Katherine again, and with an actual recipe! </span><br />
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So, back in June, I spent a week in Islington for a graduate design fair. But this post isn’t about that: it’s about a tasty little restaurant that sparked my love of Vietnamese food. </span><br />
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<span style="font-family: Times, Times New Roman, serif;"><br />And that place is <a href="http://www.phocafe.co.uk/" target="_blank">Pho</a>- a family run business of Vietnamese foodie enthusiasts! Along with their Islington store they have locations throughout London and a few in Brighton and Leeds. Definitely worth a visit! Plus cute little illustrations of their stores, what's not to like?</span><br />
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Pho (pronounced fuh) is actually the name of the Vietnamese Rice noodle broth dish. It’s typically made with a meat broth that takes hours to develop in flavour, but obviously there are vegan and vegetarian alternatives. The first time I entered the Pho restaurant I had the Phở chay- a rice noodle broth with with tofu and button mushrooms. It comes with a selection of garnishes like beans sprouts, and a variety of herbs that you chuck on to your own taste! Pho is a little bowl of nutritious loveliness. It’s the type of food that leaves you feeling content, revitalised and not over full. </span><br />
<span style="font-family: Times, Times New Roman, serif;"><br />Since my first visit, I have actually made special effort when in London with the other ‘alf to venture there and share the food. Surprisingly Asian cuisine is our middle ground where we both find grub we like despite the seemingly oppositional taste palettes I mentioned in my intro. I can’t remember my main there, because really the stand out dish was their Spring rolls. Fresh vegetables wrapped in rice paper with the tastiest peanut dipping sauce. SO GOOD. </span><br />
<span style="font-family: Times, Times New Roman, serif;"><br />With my New Year resolution to be to learn more new recipes, I thought where else better to start than with a Pho! I mainly used t<a href="http://www.thekitchn.com/recipe-vegetarian-pho-107312" target="_blank">his recipe:</a> which is a pretty solid base and I didn’t deviate much. The Pho relies on your broth, which takes time to develop its flavour. So whilst it did that, we made Vietnamese style spring rolls with a peanut dipping sauce to go with- the recipes for those are further down!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzW5cGjV1D0XwisvxQB3eBqfE6BtfBJO6x4WolxjP6OrUEwdbpTxPjjVRD1k38zFYH4xl6HV7ppBr2rG1_brO-Ui1fKIW8RUbHKVDEL25eYb54V2FfjU2P0XtLhFd9D9tkb2nLQniGhQ/s1600/IMG_0450.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Times, Times New Roman, serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzW5cGjV1D0XwisvxQB3eBqfE6BtfBJO6x4WolxjP6OrUEwdbpTxPjjVRD1k38zFYH4xl6HV7ppBr2rG1_brO-Ui1fKIW8RUbHKVDEL25eYb54V2FfjU2P0XtLhFd9D9tkb2nLQniGhQ/s1600/IMG_0450.jpg" height="640" width="480" /></span></a></div>
<span style="font-family: Times, Times New Roman, serif;"><br />First, you have to make your broth. Made from the fine selection of ingredients you see above:</span><br />
<span style="font-family: Times, Times New Roman, serif;">1 large onion, peeled and halved<br />2-inch piece fresh ginger root, peeled and halved lengthwise<br />3-inch cinnamon stick, preferably <a href="http://www.thekitchn.com/thekitchn/ingredients-pantry/from-the-spice-cupboard-vietnamese-cassiacinnamon-107057"><span style="color: black; font-kerning: none;">Vietnamese cassia-cinnamon</span></a>1 star anise<br />2 cloves<br />1 teaspoon coriander seeds<br />4 cups unsalted vegetable stock<br />2 teaspoons soy sauce<br />4 carrots, peeled and coarsely chopped<br />(Noodles don’t get cooked in the broth…)</span><br />
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<span style="font-family: Times, Times New Roman, serif;"><span style="color: #0000ee;"><u><br /></u></span>Now firstly, let’s address the first step from the recipe: </span><br />
<span style="font-family: Times, Times New Roman, serif;"><br /><i>Char onion and ginger over an open flame (holding with tongs) or directly under a broiler until slightly blackened, about 5 minutes on each side. Rinse with water.</i></span><br />
<span style="font-family: Times, Times New Roman, serif;"><i><span id="goog_504129785"></span><span id="goog_504129786"></span><br /></i>I may be a little slow on the uptake, but a broiler is a grill. So if you didn’t know that, I saved you a google search- just sayin’. And as we have an induction hob and no flame device, it was in said grill there that I placed my onions (as we didn’t have a big one) alongside my ginger until it looked like this: </span><br />
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<span style="font-family: Times, Times New Roman, serif;"><br />I hate in recipes where it says things like nearly, or until it looks like <i>this</i>. But then they include no photo to help you realise what this is. So here’s my shot, and hopefully it is somewhat near right. And if you try the recipe and get something similar, I hope this proves some assurance. </span><br />
<span style="font-family: Times, Times New Roman, serif;"><br />After grilling those bad boys, you toast all of the spices mentioned (and I added an 1/8 of a spoon of fennel seeds too) until you get an aromatic smell emanating from your pan. Then chuck in all of the other stuff -BUT NOT YOUR NOODLES- and get that stuff up to a boil! When the boiling is happening, cover, simmer for 30 minutes. </span><br />
<span style="font-family: Times, Times New Roman, serif;"><br />Meanwhile, you get to the toppings, the noodles and time to make yourself a tasty tasty side dish. </span><br />
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<span style="font-family: Times, Times New Roman, serif;">The noodles (200g suggested) need to be covered in warm water and soaked for 25-30 minutes. I did mine about 5 mins after the broth had been simmering away and they were ready in time at the end. But the broth can always wait for you. Here are suggestions for the toppings/garnishes from the recipe:</span><br />
<span style="font-family: Times, Times New Roman, serif;"><br /><i>Toppings (optional): </i>Protein such as fried or baked tofu, bean curd skin, or seitan. Mushrooms. Vegetables such as bok choy, napa cabbage, or broccoli<i><br /></i></span><br />
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<i>Garnishes: </i>1/2 onion- very thinly sliced, 2 scallions- thinly sliced, 1 chile pepper (Thai bird, serrano, or jalapeño) 1 lime- cut into wedges, 1/2 cup bean sprouts, Large handful of herbs: cilantro, Thai basil, culantro/saw-leaf herbHoisin sauce, sriracha (optional)</span><br />
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<br />We decided on the addition of tofu and shiitake mushrooms for our toppings. The garnishes pretty much just need removing from any packaging/plant. So you don’t have to worry about them too much in advance. We simply fried off the tofu cubes and the sliced shiitake mushrooms - starting all that jazz about 10 minutes before it needed to be ready. </span><br />
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<span style="font-family: Times, Times New Roman, serif;">(Browning the tofu very gently before adding the mushrooms in until cooked.)</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Now, the TASTY side- Spring rolls with dipping sauce. These are super easy to make, are fresh and delicious. Again, we used a recipe: <a href="http://www.girlmakesfood.com/vegan-vietnamese-spring-rolls/" target="_blank">here</a> as a guide and improvised a bit. </span><br />
<span style="font-family: Times, Times New Roman, serif;"><br />Ours included: cucumber, green pepper, carrot, spring onion, beansprouts and some run of the mill cabbage. Along with the veggies are the herbs: coriander and mint. </span><br />
<span style="font-family: Times, Times New Roman, serif;"><br />I did see that a lot of recipes called for Thai Basil, which I didn’t have and couldn't find locally enough, quick enough. So after a google search I learned that mint is a better replacement for the Thai Basil than typical basil! </span><br />
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<span style="font-family: Times, Times New Roman, serif;">For the Spring roll, You simply get your rice paper sheet translucent and pliable through soaking it in warm water, and then fill it up with a bit of each veggie some herbs, wrap and repeat! </span><br />
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<span style="font-family: Times, Times New Roman, serif;"><span style="font-size: small;"><span style="font-weight: normal;">For the Spring roll dipping sauce I used about a quarter of these amounts:</span></span><span style="-webkit-text-stroke-color: rgb(0, 0, 0); color: black; font-size: 11px;"><br /></span></span></h2>
<span style="font-family: Times, Times New Roman, serif;"><span class="Apple-tab-span" style="white-space: pre;"> </span>-1/3 cup water</span><br />
<span style="font-family: Times, Times New Roman, serif;"> - 3/4 cup of peanut butter (crunchy I used)<br /><span class="Apple-tab-span" style="white-space: pre;"> </span>-3 tablespoons hoisin sauce<br /><span class="Apple-tab-span" style="white-space: pre;"> </span>-2 tablespoons freshly squeezed lime juice (from about 1 1/2 medium limes)<br /><span class="Apple-tab-span" style="white-space: pre;"> </span>-4 1/2 teaspoons soy sauce</span><br />
<span style="font-family: Times, Times New Roman, serif;"><br />Which I did simply by looking at the measurements actually written on spoons/cups and doing rough division. I didn’t realise that the original dipping sauce recipe I looked at had way more ingredients, but I just whisked these together and it tasted great!</span><br />
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<span style="font-family: Times, Times New Roman, serif;">Now this is all done, your broth will probably be ready! <span style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; text-indent: -36px;">After the 30 minutes is up, drain your noodles and place them in a bowl with your cooked topping: I also sneaked in some of the onions and carrot from the broth. Because once it’s simmered away for 30 minutes it tells you to sieve it so the broth is obviously without bits. But I hated the idea of wasting tasty food…</span><span style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; text-indent: -36px;"> (just be careful for seeds and bits!)</span></span><br />
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<span style="font-family: Times, Times New Roman, serif;">Then you ladle over the tasty stock. Add as many garnishes as you want and hey presto! Pho and Spring rolls are ready to be eaten.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Our topping choices were: beansprouts, a slices spring onion, some fresh chilli, coriander and mint, with a squeeze of lime!</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Everything ready and ready to be eaten! <span style="-webkit-text-stroke-color: rgb(96, 96, 96); -webkit-text-stroke-width: initial; color: #606060; text-indent: -36px;"> </span><span style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; text-indent: -36px;">This is, I warn, a really filling dish. We ended up leaving some of the spring rolls to eat the next day. If you want to eat both dishes at once, I would recommend only using 100g of rice noodles as opposed to the 200g that is recommended in the recipe. If just Pho, go for the whole amount.</span></span><br />
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<span style="font-family: Times, Times New Roman, serif;">It is really tasty! And if you make it, hopefully you find it tasty too and let us know. </span><br />
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<span style="font-family: Times, Times New Roman, serif;">**SARAH SAYS: I cannot wait to try this. These. ALL OF IT**</span><br />
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It will also drive out that bastard of a cold that you've had since two days before you finished work for Christmas and is still hassling you.<br />
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Tovve Soup as such doesn't exist - I couldn't just *oogle up a recipe because, typically of Indian recipes, there are myriad versions of any one of them, with subtle differences, and most will be passed on verbally, handed down through families. This particular one seems to be unique to Shivalli.<br />
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So, this was a case of trial and error. The 'error' was OK, but I burnt the spices so had a smoked vibe we didn't really enjoy that much. This soup is simple, with relatively few ingredients, but you need to get the order that you do things in right, I discovered.<br />
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Here are your ingredients.<br />
(In the tradition of an Indian family recipe, I have used Indian-style measurements - pinch of this, some of that, few of those.)<br />
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Quarter cup of <b>urad dal </b>(black mung beans)<br />
OR<br />
<b>Masson dal</b> - split red lentils (if you want to know about the incredible nutritional power of the lentil, go <b><a href="http://en.wikipedia.org/wiki/Lentil" target="_blank">here</a></b>. We're not exaggerating).<br />
<i>Each gives a slightly different taste but I wanted the yellowy look of the original, so prefer the latter.</i><br />
<i>You could try both!</i><br />
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1 white <b>onion</b><br />
A small piece of <b>ginger</b><br />
3 cloves of <b>garlic</b><br />
A bunch of fresh <b>coriander leaves </b><br />
Two or three <b>oyster mushrooms </b><i>(optional, but I fancied the addition of a little something to get my teeth round)</i><br />
<b>Three tomatoes </b><i>(I used sun-dried for their richness but fresh would be good too, chopped fine)</i><br />
Couple of little <b>green chillis</b> - hot ones! Take out the seeds and slice lengthways.<br />
<b>Salt </b>as needed<br />
Vegetable or sunflower <b>oil </b>(not ghee, yucky yuck)<br />
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<b>Spices:</b><br />
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Half teaspoon cumin<br />
Half teaspoon chilli powder<br />
Half teaspoon turmeric<br />
1 teaspoon coriander powder<br />
PINCH (no more) asafoetida<br />
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Here is a close up of the spices, lined up for work! The asafoetida is in the glass teaspoon.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3loKXCTga2z_DRnuuLo_nIJIHDd98GC70hkKV8TVWDc46JfszwJOcYagyuMDJ1AfLlkAQlg-WvgyHQ75Ph9JwC8Vj_hVnxRn6-z-31a0OOAnJzAneE-NK_3q0SarSLUWXFSVBg82mQg/s1600/SColeman_6.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3loKXCTga2z_DRnuuLo_nIJIHDd98GC70hkKV8TVWDc46JfszwJOcYagyuMDJ1AfLlkAQlg-WvgyHQ75Ph9JwC8Vj_hVnxRn6-z-31a0OOAnJzAneE-NK_3q0SarSLUWXFSVBg82mQg/s1600/SColeman_6.jpg" /></a><br />
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<b>What to do:</b><br />
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If using urad dal, soak overnight.<br />
If using red lentils, no need to soak.<br />
Bring dal/lentils to the boil in plain filtered water (filtering REALLY does make a difference! to your kettle and the taste) and boil till soft. This should only take about 15-20 minutes.<br />
Here's what cooked red lentils look like through steam:<br />
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Meanwhile, cut the ginger and onion and garlic nice and fine.<br />
Not too fine though, nice to have a few little chunks.<br />
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Start heating your oil gently in a wide-ish pan.<br />
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Add the cumin, ginger, chilli powder and asafoetida. Heat gently - you don't want these to brown or catch, just to turn transparent and give off an orgasmic 'Christ almighty what's cooking?' kind of scent.<br />
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When this happens (and watch those spices closely) add the chopped onion. Fry for a few minutes.<br />
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Add the tomato, chilli powder, coriander powder, turmeric and salt, and stir till soft.<br />
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You can see the mix of all these things in the oily pan here, Oh, yum.<br />
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Pour the mixture INTO the cooked lentils/dal:</div>
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Add the sliced oyster mushooms, three-quarters of the fresh coriander leaves and the green chillis. (Remember: slice the chilli lengthways - lengthways seems a very South Indian thing to do whereas chopping into slices always feels Chinese!)</div>
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Add enough water to the mixture to make it like a thin soup (as opposed to a rich dal which is more porridgey), add more salt to taste if necessary and simmer for about ten minutes, or till ready to serve.</div>
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When put into bowls add the rest of the fresh coriander leaves!</div>
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We highly recommend <b>Yours Supermarket</b> in Leicester (which will get its own blog soon but does not have a website of its own) for their bewildering array of Everything. A massive international supermarket where you can buy multiple food nationalities, you will never bother with a crap packet of Painsbury's over-priced coriander powder ever again.</div>
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Go on then - get in the kitchen!</div>
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<br />Sarah J Colemanhttp://www.blogger.com/profile/12023898799415295499noreply@blogger.com0tag:blogger.com,1999:blog-7546769070978125313.post-66608404057913091802015-01-06T08:27:00.001-08:002015-01-12T14:53:18.520-08:00Working LunchThanks Katherine for the previous blog and WELCOME!<br />
We're looking forward to the contributions.<br />
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Katherine is the partner of <a href="http://grahamrobson.com/" target="_blank"><b>Graham</b></a> who works with us at Inkymole / Factoryroad. As I was reading Katherine's introduction, I'd just prepared a super-quick working lunch for us both. This took twenty minutes from pulling the pasta bag open and is cheap as well as being nutritious.<br />
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We ate it warm, since we are fortunate to have a kitchen as part of the studio, but equally it would travel in a lunchbox cold OR kept warm in one of <b><a href="http://en.wikipedia.org/wiki/Tiffin_carrier" target="_blank">these</a> </b>(more on those later. Probably).<br />
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This typographic bowl of nutrition is composed of the following!<br />
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BASICALLY TWO THINGS:<br />
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- 1) <b>Basic pasta</b> - you choose the quantity and shape - we quite like the bunny ones in a terrible visual-food vegan-pun type deal - cooked in filtered water (yep, always tastes better) with one heaped dessertspoon of <b><a href="http://secure.goodnessdirect.co.uk/cgi-local/frameset/detail/579366_Marigold_Swiss_Vegetable_Vegan_Bouillon_Powder__150g.html" target="_blank">Marigold Vegan Bouillon</a></b>. All the flavour you need.<br />
(You CAN get it from supermarkets, but you know how we feel about that...)<br />
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<i>Served with</i><br />
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- <b>crumbled vegan cheese</b> we wanted to use up from Christmas.<br />
This one is <b><a href="http://www.vbitesfoods.com/" target="_blank">Cheezily</a> </b>by Heather Mills/MacCartney's company Redwoods, now called VBites and stocked in Holland & Barrett), but we have graduated to <b><a href="https://vegusto.co.uk/" target="_blank">Vegusto</a></b> and <b><a href="http://www.violife.gr/" target="_blank">Violife</a></b> brands now.<br />
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- <b>black olives </b>NOT from a tin and not in brine...they tend to be a bit horrid. These are in oil and herbs and bought from the international supermarket in Leicester which sells THE WORLD.<br />
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- 2) <b>Sprouted mung beans and green lentils.</b><br />
YES we know how catastrophically vegan that sounds, but listen up foolz: buy a big bag of dried lentils (yellow, puy, green, whatever you like) and mung beans, soak them in a sprouter (or colander or sieve when you're just starting out and experimenting - more on that<b> <a href="http://en.wikipedia.org/wiki/Sprouting" target="_blank">here</a> </b>and the subject of a separate blog later on) and you have fresh salad <i>any time of year</i> which keeps in dry storage until you need it and is so grotesquely full of nutrition the iceberg lettuce next to it will be rolling itself off the table edge.<br />
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<i>These are served with</i><br />
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- <b>a slosh of good olive oil </b>(use <b><a href="http://www.udoschoice.co.uk/products" target="_blank">Udo's Oil</a></b> for weapons-grade nutrition)<br />
- Sprinkle of <b><a href="http://www.herbamare.us/productlist.aspx?catid=Seasonings" target="_blank">Herbamare</a></b><br />
- Good fistful of <b><a href="http://marigold-health-foods.com.au/product_info.htm" target="_blank">Engevita</a></b> nutritional dried yeast - you'll have seen me use this before, but if you are in any doubt, this is one of the Dons of Making Shit Taste Good.<br />
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Serve in a bowl with a fork ( the bowl does not necessarily have to be your ABC bowl that you were given when you were one year old.)<br />
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Please let it be noted that most of the things in this light lunch are vegan kitchen dry-store staples, and should be invested in without delay if full-on, full-time vegan cooking is to commence. If you find a supplier of one, there is a very good chance they'll supply the others.<br />
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I'll list them here again in case you want to copy and paste a list!<br />
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Engevita Nutritional Yeast by Marigold<br />
Vegan Organic Bouillon by Marigold<br />
Herbamare seasoning (like salt, but with gentle herb flavours and less sodium)<br />
Duo's Oil<br />
Olive Oil (not hard to find, but to pick a good one, it's worth it!)<br />
Mung Beans<br />
Lentils<br />
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<br />Sarah J Colemanhttp://www.blogger.com/profile/12023898799415295499noreply@blogger.com0tag:blogger.com,1999:blog-7546769070978125313.post-83065205520737766272015-01-06T05:18:00.000-08:002015-01-06T05:18:40.038-08:00New Year; New face. As the year new dawns in, my new face will be appearing on this blog: bringing a variety of baked vegan treats, vegan dinner ideas and just general excitement about finding tasty vegans eateries in the UK.<br />
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<br />So hello! I am Katherine. The field wanderer pictured above. A fellow vegan foodie since April 2014, (and friend of Sarah, obviously, or my presence on this blog would be rather odd.) When I first ditched the dairy, as I’d been veggie before, I heard the whispers of “What will you eat now?” and “so what do you eat?” It seems that everyone else had forgotten the mass variety of beans pulses, vegetables, flours, rices, pasta, dairy alternatives, nuts, fruits and everything else that has not been part of, or inside an animal.<br />
<br />If anything, going vegan really opened my eyes to the food I was putting in my chops. I became aware of a much wider variety of foods available and more interested in cooking, which I guess you need to be as there is a surprising amount of food that contains dairy that you don’t expect. Finding little places that actually cater to my dietary needs makes me so much more enthralled then before!<br />Food wise I am a big fan of most things tomato based, with basil or an Italian slant- pesto, pasta, yum. But with a Northern other half, I have an eye out for anything coated in pastry, comforting stews, a good old pie, and maybe one day between us we shall be able to fulfil his wishes for the ultimate vegan pork pie!<br />
<br />Obviously, I also love cake. Who doesn’t? It may not love us, but damn cake is good! Flapjacks, puddings, muffins, cupcakes, tray bakes, ice-cream too. Anything sweet I love. Since going vegan my biggest frustration has been the lack of cake available in shops- you know when you just fancy something sweet and amazingly awful for you and the local Supermarket has nothing but biscuits? It’s disappointing. I am determined this year too shall be the time to find a great clotted cream alternative so I can enjoy a summer of quintessentially English cream teas.<br />
<br />Mum must have picked up on it, because after asking for a Vegan cupcake book she supplied me a selection of sweet baking books, which I endeavour to scour through and sample a variety of sweet delicacies. A hoard of dairy free chocolate presents is a sign to me that I should try some more chocolatey based treats- I miss bounty bars so much, and I have a crunchy vegan style idea in mind…<br />
<br />There it is, my introduction. Hopefully it gives a flavour (‘cuse the pun) of what might be appearing on this blog space: tasty treats, restaurant recommendations, awesome vegan shopping choices, recipes reviews and much more. Happy 2015, and happy eating!<br /><br /><br />
Sarah J Colemanhttp://www.blogger.com/profile/12023898799415295499noreply@blogger.com0tag:blogger.com,1999:blog-7546769070978125313.post-52908594784464434612014-03-19T15:14:00.000-07:002014-03-19T16:07:24.740-07:00SOLID EGG, 2014<div style="min-height: 14px;">
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<b><span style="font-family: Georgia, Times New Roman, serif;">Remember the disappointment of smashing open that chocolate egg on Easter morning only to find it was a hollow sham of a confection, mocking you with its vacant stare?</span></b><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Well here is the remedy: </b>an egg so full of mass, it has its own gravitational pull. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Hand-made to our specification in a little factory in the Midlands, the thickness of the chocolate is vulgar, and the filling is ridiculous.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">We made these first in 2012 as a response to the lingering disappointment as children. Don't get me wrong - our parents were generous with the egg action, but the air inside them was always a terrible let-down. They're back for 2014.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">These eggs are NOT 'nut-safe' or nut free, but they are entirely suitable for greedy vegans as they are dairy free. They’e also completely fine for coeliacs as they’re gluten-free. How fabulous!</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">We make three different egg styles:</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b> Solid Chocolate</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- a chocolate shell filled with chocolate. Obviously. A disgusting 331g net weight. The chocolate, by the way, is none of your milky-tasting barely-there-on-the-cocoa stuff - this is a unique recipe, good and dark without the negative connotations sometimes attached (not by us we hasten to add) to the word 'dark'.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>5% Praline</b><br />
- a chocolate shell filled with the finest hazelnut praline blended with 5% liquid chocolate. The most obese of our eggs, it weighs a whopping 334g. Sweet - you couldn't eat too much at once!</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>10% Praline</b><br />
- the same chocolate shell filled with the same hazelnut praline, but blended with 10% liquid chocolate - a guilty 320g, and a slightly more grown-up taste, though perfectly good for tiny palates as well.</span></div>
<span style="font-family: Georgia, Times New Roman, serif;">If you know anything about chocolatiering, you’ll know that the cheaper the praline, the higher the chocolate content. Praline is very sweet by itself, and ours is as close to pure as you can get without your teeth falling out. We experimented with different levels of choc + praline, till we found the right balance. You won't be able to walk along biting into those - we suggest apron or bib, spoon and patience. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Scroll down to see shots of the emerging eggs in the factory!</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">They can be bought from <b><a href="http://factoryroad.net/shop/products/solid-egg-a-chocolate-easter-egg-in-3-flavours/" target="_blank">factoryroad.net</a></b> while stocks last.</span><br />
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<iframe allowfullscreen="" frameborder="0" height="889" mozallowfullscreen="" src="//player.vimeo.com/video/89559884" webkitallowfullscreen="" width="500"></iframe><br />Sarah J Colemanhttp://www.blogger.com/profile/12023898799415295499noreply@blogger.com0