I recently cooked two nights of vegan food for the most wonderful grooms and their super lovely party, here are the desserts from the Italian night on Saturday 😋😍
Which would you have chosen?!
#vegan #veganchef #veganwedding #tiramisu #pannacotta #vegantiramisu #frangipane #aquafaba #dessert #veganfoodies #veganfoodporn #foodporn #tasty #sweettreats #italianfood #brightonfoodshare #brightonfoodshare #veganbrighton #veganhove
Just over a week to go until our first ever day retreat! Yesterday I had another visit to the beautiful gardens to show you where we will be 💚 (to see the full reel click here :
https://www.instagram.com/reel/Cw93Wl8ImGq/?igshid=MzRlODBiNWFlZA==
It's not too late to join us for a beautiful day in nature, to mark the changing seasons!
We're currently running a sale on the last reamining tickets, use
GATHER15
for 15% off the ticket price
Connect to your mind through meditation, forest bathing and sharing circles, connect to your body through yoga, mindful eating and cooking, and connect to your soul through singing and community.
Make this Autumn equinox one to remember!
Hosted by @superdoux_brighton
And @moon_and_mind_
Tickets here:
https://www.eventbrite.co.uk/e/gather-and-nourish-a-wild-day-retreat-tickets
Blood oranges Part 3- aquafaba meringues!
If you havent heard about aquafaba, now is the time to educate yourself!
It is the liquid left after cooking Chickpeas. You can make your own, but it's quicker and easier to use the liquid from a can IMO!
Chickpeas can then be eaten or frozen for later use 👍
VEERY IMPORTANT -
make sure your bowl and whisk is super dry and clean, any water or oily residue may mean that it doesn't whip properly.
60ml aquafaba
60g caster sugar
1/8 tsp cream of tartar or 1/2 tsp or lemon juice
Staflrt whisking the aquafaba, after it starts getting a bit foamy, add the cream of tartar or lemon juice.
Then with the whisk still going, add the sugar, a spoonful at a time.
Continue to whisk until the peaks are firm!
This can take quite a while (think this batch took about 15 minutes.). But you can't overbeat aquafaba like you can with egg whites, so no drama lama!
Enjoy and let me know how you get on if you have a go!
Dms are open for questions if you need help ❤️
#vegan #recipeshare #aquafabameringue #instagramreels #recipereel #cookingtips #recipereel #instagood #veganised #plantbased #dairyfree #vegandessert #yum
Part two - Blood Orange curd filling!
This is basically my curd recipe, so you can keep it in the fridge and use it in a cake, on bread or just eaten with a spoon 😉😋
I've also added Saffron as I think it compliments the orange, but you can be as experimental as you like!
I've tried grapefruit and raspberry puree, lime with mint, Lemon and cardamon.. All yum!
Recipe-
Juice and zest of 1.5 blood oranges
5 tbslp cornflour
90g sugar
100ml water
Pinch saffron
Pinch salt
Tbsp vegan butter or unscented coconut oil
Get everything ready before you start!
*Whisk the cornflour and juice/zest together until smooth
*Place the sugar in a pan, cover with the water and turn the heat on low
*add the cornflour mixture, whisk well, add the saffrom, keep whisking..
*when it's warming up, add the vegan butter and salt, keep whisking...
* when it is looking like a cream ofushroom soup consistency, take it off the hob and decant into bowls (it will firm up more as it cools) . Leave to cool.
You can save it if it's not quite right-place it back in the pan, and If its not firm enough for you do a bit more heating and whisking. If it is too thick, add a bit more water and whisk away!
Next up is the aquafaba meringue topping!! 👀
#vegan #bloodoranges #seasonalfruit #vegancurd #orangecurd #veganpudding #recipereels #recipeshare #instagood #recipetutorial
I blimmin ❤️ Blood oranges.. Bit late to the party but they are still around in the shops.. Believe me!
(or you can save these vids for next yearb😅)
Did you know the pretty red colour comes from an antioxidant called anthocyanin?!
It fights free radicals in the body, and is also found in red coloured fruits and vegetables ❤️
Keep your eyes peeled for my next two videos where we get into the recipes!
#bloodorange #bloodoranges #instagood #recipeshare #recipereels
Recipe below 🍌🌸 ⬇️
As you can see I had a right old lovely time making these 😂
Honestly though they are super tasty, very spicy (although you can add less chilli if you like), full of flavour and pretty quick to make. You can freeze them uncooked or cooked too 😊
(See my last video for tips on how to prep banana blossom) 😊
Recipe-q
Blend well and then pan fry for a couple of mins;
Chunk of ginger
Handful of Coriander
Chillies
Lime juice
2 garlic cloves
Then add
1/2 tin of banana blossom chopped/flaked and drained well
Green beans, chopped finely
2 tbsp cornflour
Zest of one Lime
1/2 tbsp soy sauce
1/2 tbsp sesame oil
Splash vegan fish sauce
Form into small balls, then flatten and fry in hot oil for about 3 mins each side.
Served with fresh coriander, and a sweet chilli dipping sauce 😋😋
#vegan #veganrecipeshare #cookingtutorial #veganrecipes #bananablossom #bananablossomrecipes #yum #tasty #cookingvideo #cookingvideos
Banana blossom Facts ⬇️ 🌸🍌
*Banana blossom is the pretty pink/purple/red flower at the bottom of a bunch of Bananas.
*It's been used traditionally as food in some parts of Asia, and India, but has been gaining popularity as a vegan fish substitute, due to its texture and appearance.
*I already knew how great it was in batter and fishcakes but I was surprised to find out just how nutritious it is! Super high in Potassium, Flavanoids and antioxidants, and healthy fibres, plus vitamins C, A and E. It doesn't have a lot of protein so if you wanted to create a balanced meal you'd have to add some pulses, beans or nuts to your plate.
*Research is ongoing into adding banana blossom to other foods to boost the nutritional content..
It's also usually a waste by-product of the banana industry so this is fab news!
There have also been studies showing that it could have powerful anti aging properties, lower blood sugar and help with chlorestal levels.. Do do your own research though please 😉 👀
*I haven't found un-canned banana blossom in the UK, but apparently they can be a little bitter - easily remedied by soaking in lemon juice and water before using. The canned ones are usually preserved in brine so I always rinse gently in water and/or soak before using.
Tomorow I'll post my recipe for Thai style fish cakes using banana blossom, they were so yum 👌.
Keep your eyes peeled for it 🍌😂
Recipe below ⬇️.. Here's a quick and tasty recipe especially for those of you who are not so keen on kale but want to reap it's nutritional benefits!
Massaging the Kale doesn't just make it feel good... It also breaks down some of the harder fibres, meaning the leaves become easy to chew and to digest. It also means it tastes less bitter, and a tender kale will absorb dressing better.
The dressing has the tang, cheesyness and sea-like taste of a classic Ceser Salad, just without the anchovies and parmesan! You can make it the dressing in advance and keep it in the fridge for a couple of weeks.
I used some homemade sunflower parmesan for added texture and flavour, but it's equally good without it... You can find my sunflower parm recipe in my stories
Recipe
200g Kale
2 tbsp Capers and 3 tbsp brine
1 tbsp White miso
2 to 3 tbsp Apple cider vinegar
2 tbsp Olive oil
3 Cloves of garlic, crushed
1 tbsp Ground almonds
1 tbsp seaweed (I used nori flakes)
30g Sunflower parmesan (optional)
1/2 Lemon (optional)
Pinch of salt
*bung all the dressing ingredients into a blender or food processor and process until smooth. Taste and adjust with salt and lemon if needed
*massage the Kale with your hands until it feels softer and kind of heavier
* add the dressing to the Kale and mix through (best down with your hands)
Top with:
More sunflower parmesan
Crispy tofu
Vegan chicken strips
Vegan bacon
Oven-roasted Chickpeas
Keep in the fridge for up to a week 😊
#veganrecipeshare #veganBrighton #recipeshare #veganfoodporn #tasty #veganceser #veganfood #plantbasedrecipe #yummers
Welcome to my brand new video series where I choose an ingredient that I ❤️, share some facts about it and then a couple of easy tasty vegan recipes!
First up is Jerusalem Artichoke, the ultimate KNOBBY TUBER!
Recipes to follow very soon 😊
Do you love them as much as me? I'd love to know how you cook with them if so!
Xx
Can we talk about Vegan cheese?
I know the supermarket stuff has got astronomically better in recent years, and the fancy shmancy stuff is really good, but honestly, home made #vegan cheese really is the best I've tasted!
I'm so excited to be running my first #vegancheese making workshop with @btnkitchen in a few weeks ! (Thursday 23rd March, 6-9pm)
I'll be showing you how to make my favourite cheeses, made many times and perfected over the years, and showcasing different base ingrediants for each one. Including:
Hard sunflower parmesan
Baked almond ricotta
Tofy Goats cheese
Soy milk mozzarella balls
(Alternatives for those with dietary restrictions are offered.
It's gonna be epic!
Grab your ticket by heading to the workshop link in my link tree, or I'll also put the link in my stories!
Brighton Community Kitchen uses the profits from their chefs classes to fund the incredible community work they do, so not only will you learn stuff and have fun and eat tasty food, but you are helping others while you do too 😉 😊
#brightonnevents #brightonchefs #brightonvegens #veganbrighton #veganbrightonandhove #brightonbloggers #brightonblogger #brightonfoodbloggers #brightonfoodscene #brightonfoodguide #brightonfoodies #plantbasedprotein #vegancheese #cooking #plantbasedcheese #dairyfreerecipes #veganmozzarella #veganyum #veganparmesan #veganised
Can we talk about Vegan cheese?
I know the supermarket stuff has got astronomically better in recent years, and the fancy shmancy stuff is really good, but honestly, home made #vegan cheese really is the best I've tasted!
I'm so excited to be running my first #vegancheese making workshop with @btnkitchen in a few weeks !
I'll be showing you how to make my favourite cheeses, made many times and perfected over the years, and showcasing different base ingrediants for each one. Including:
Hard sunflower parmesan
Baked almond ricotta
Tofy Goats cheese
Soy milk mozzarella balls
(Alternatives for those with dietary restrictions are offered.
It's gonna be epic!
Grab your ticket by heading to the workshop link in my link tree, or I'll also put the link in my stories!
Brighton Community Kitchen uses the profits from their chefs classes to fund the incredible community work they do, so not only will you learn stuff and have fun and eat tasty food, but you are helping others while you do too 😉 😊
#brightonnevents #brightonchefs #brightonvegens #veganbrighton #veganbrightonandhove #brightonbloggers #brightonblogger #brightonfoodbloggers #brightonfoodscene #brightonfoodguide #brightonfoodies #plantbasedprotein #vegancheese #cooking #plantbasedcheese #dairyfreerecipes #veganmozzarella #veganyum #veganparmesan #veganised
Well hello and here's my Vedgeree (vegan kedgeree) recipe!!
(Eek I definitely need to smile more in my next video apologies for the serverly p###ed off vibes at times 😅)
I've been meaning to try this for ages, and it was surprisingly easy and absolutely delicious, I had two bowls full! Perfect comfort food, smokey, creamy with a fab texture and flavours 🧡
I used #bananablossom to replace the smoked fish, and tofu to replace the hardboiled eggs in the original recipe. Honestly it was at least as good as I remember the authentic dish being 👌
Recipe-
For the marinated banana blossom-
1/2 tin of banana blossom
1/2 tsp turmeric powder
1 tblsp vegetable oil
4 or 5 drops of liquid smoke
2 tsp seaweed
Mix together and leave to sit in the fridge for at least 2 hours
For the Vedgeree
1 onion, diced
1 tsp turmeric
1 tsp Garam masala or curry paste
1/2 tsp Cumin powder
1/2 tsp Coriander powder
Small bunch of parsley or Coriander or both, roughly chopped
2 tblsp Flaked almonds
1 clove of garlic, minced
300g ish cooked rice
Marinated banana blossom, chopped roughly
150ml vegan cream
100g ish tofu, cubed
Salt to taste
Soften the onion in coconut or vegetable oil then add the spices and the almonds and toast for a couple of minutes.
Add the rice and the marinated banana blossom, and then the rest of the ingredients apart from the herbs, and cook until thick, creamy and hot, stirring the whole time.
Add the herbs, stir, plate and serve!
Tips-
* you can use leftover rice, any kind will do
* bog standard curry powder is fine if you don't have Garam masala
* banana blossom marinade can be done a few days in advance
* vegan milk can be used in place of cream
Let me know if you have a go!
#veganrecipeshare #veganyum #tasty #kedgeree #veganised #veganisethis #easyrecipes #yum
Recipe ⬇️
Making my creamy truffle mushroom puff filling while this song was on repeat in my head, so just had to put them together ..what a tune 👌
How 2 :
▪︎Dry fry mushrooms
▪︎Add butter and onions
▪︎Add garlic
▪︎Lug of white wine
▪︎Sprinkle of stock powder
▪︎CREAM (I used @sojade_officiel soy cream)
▪︎Truffle oil
At this point you could just eat it with rice or on toast but I like to jam in into pastry with cream cheese and bake 😋
My first event in partnership with @wrap_space - an autumn themed vegan feast in aid of #worldveganday 🌿 💚
It was my first supperclub since covid and I had so much fun with full creative control over the menu, squeezing as many different textures, colours and flavours as i could into each dish!
@lucywardphotography worked her socks off organinising everything at Wrap, and on the night was hosting and taking these incredible pictures, ( gutted we didnt take any of you Lucy)!.We had Tom on the bar keeping everyone topped up and entertained, Amy helping me in the kitchen and Beatrice serving. What a team!
Absolutely massive thanks to the wonderful independent business who contributed to our goodiebags-
Hunglish @birdandblend Savvy Kitchen @guaranaco , @gigimixes , Kindly of Brighton and @themoodiestore ❤.
Also worth an honorary mention is the truly super guests, (clapping after every course)!
Thank you all for making it such a special night
It was the first supperclub to be hosted at Wrap and here's to many more in this beautiful space.
If you'd like to be added to my mailing list to find out about future events please click the form in the link in bio (insyagram) or just pop me a message 😊
I've amped up the nutritional impact of my much-loved Veg au Vin (vegan coq au vin) by adding #puylentils, Jerusalem artichokes and chickpeas 😊 High fibre, high protein, low fat and omg so super yum!
This dish was one of my first veganised successes many years ago now! Plenty of red wine, caramelised shallots and carrots and a ton of my favourite umami heroes make it 👌
#veganised #slowcooked #vegauvin #umami
Eek new pop up stats this week!
On the menu :
Slow cooked mushroom carrot and red wine Stew with crispy parsnips
Mezze box:
Spinach and almond ricotta tart
With a choice of salads
Toasted seeds and tzasiki dressing
Chocolate fudge cake
Tea infused shortbreads
@the Verdict on Edward Street, opposite the law courts (ish)
Love football? Have some vegan food with the match @ The Admiral! Hate football? Have your meal in the lovely secret garden! Everyone's a winner :) plus local vegan Ale and Cider on tap!!
*Pie night is back @ The Admiral tomorrow! *
And this time I'll be serving brownies with ice cream for dessert!!!!
All Vegan- All YUM!
This week's menu includes a super comforting sausage and bean pie.. Mmmm!
Plus - watch this space for details of a wriggle deal coming soon :)
