End-of-the-week vegetable tagine

Iyahhhh my loves.

It’s taken some time for me to bring the first recipe post of 2018 to the blog. No need for any of the excuses, I’m sure you’ve heard them all. It doesn’t matter anyway because I know you’ll like this one. It’s a good’un if I do say so myself 😉

It was a cold, typically chilly day in January. I was feeling the need for some warmth in my belly aided by spices all hailing from the Middle East. The fridge was full of odds and ends, only enough for a hodge podge of a meal. Half a bag of ready-cooked grains, half a yellowing cauliflower, a couple of chantenay carrots and some lingering leaves of kale. It’s what the majority of our fridges look like come the end of the week I’m sure.

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Instead of forgetting about them, everytime you look in the veg drawer to see the victims gradually wilting out of existence (I do it too all the time!), let’s put them to use. It doesn’t have to be the same veg as what I’ve used here. Any root veegtables, sweet potato, squash, potato, swede, would all work. Anything green and vibrant too, peas, broccoli, green beans, spinach just add them towards the end to prevent them overcooking. If you have some leftover meat, throw that in, slow cooked lamb or some roast chicken would be marvellous, or use any other pulses that you have or prefer. The ready-cooked grains that I used were from Marks and Spencer. A mix of bulghur wheat, spelt and haricot beans, they soaked up all the flavour by cooking for the last few minutes in the stew, added texture to the softly cooked vegetables, and sustenance so you won’t be hankering for the biscuit tin 30 minutes later. Any ready-cooked grains will do though, some brown rice, quinoa, freekeh… absolutely. anything!

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It made a few portions, enough to serve 2-3, maybe even some more leftover, depending on your appetite of course! If you are eating it the next day for lunch, which I highly recommend, it tastes even better as all the spices have muddled together. Serve with a dollop of yoghurt, some olives and some extra parsley leaves, you know just for the fancy touch. I know you’ll love it, I’m just waiting for my veg drawer to look sad again so I can make it for dinner this week.

End-of-the-week vegetable tagine

  • Servings: 2-3 with leftovers
  • Print

Ingredients

  • 1 large onion, finely diced
  • 2 garlic cloves, finely sliced
  • 1 thumb fresh ginger, peeled and grated
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1 tsp turmeric
  • 1 tsp ras el hanout
  • 1/2 tsp sweet paprika
  • 1/2 tsp cinnamon
  • 1/2 tsp ground ginger
  • Handful of parsely, stalks finely chopped, leaves picked
  • 1 tin of tomatoes
  • vegetable stock cube
  • 1/2 large cauliflower, chopped into small florets
  • 1 courgette, chopped into half moon shapes
  • Handful of chantenay carrots, halved
  • Handful of curly kale
  • 1 bag of ready-cooked grains (or half if that’s all you have leftover)
  • 1 handful of raisins (or dried apricots, figs, dates, any dried fruit would be marvellous)
  • Olives and yoghurt to serve

Directions

  1. Heat a little oil in a large pan on a low heat. Saute the onion with a pinch of salt until softened, then add the garlic, parsley stalks and fresh ginger and cook for a few minutes longer.
  2. Add all the spices, and cook until fragrant stirring regularly, add a little splash of water if you’re worried about them sticking.
  3. Add the tin of tomatoes, the stock cube and add two tins full of water. You don’t want it too thin, you can always add more water add the end.[rcipe Throw in all the chopped veg, but not the kale, stir and bring to the boil. Turn the heat down and leave to simmer for around 15-20 minutes with the lid ajar.
  4. Check to see if the veg is very nearly cooked, add the grains, raisins and kale and cook for another 10 minutes or so. We want everything soft and yielding here, the raisins and grains to plump up and the sauce to thicken.
  5. Check for seasoning, finely chop the parsley leaves (reserving a few for the top) and stir them through the tagine and serve in a deep bowl with some yoghurt, olives and parsley. And a spoon! No knives and forks needed here!

Get snuggly and get feasting!

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Vild and Co. Granola

A big fat hello my loves, and welcome into the new year.

I would like to hope that you all had the most wonderful Christmas and New Year and had a restful time with your beloved’s (or not-so-beloved after spending too much time together!).  2 weeks into 2018 and it feels like everything yet again is GO GO GO. The festive season and month of ‘good will’ is behind us, we are all on a dry January or Veganuary kick, and depriving ourselves of the comfort that we seek out in these duller months of the year.

January can be an uneventful month, but it’s best to take that as an opportunity for some me-time, cuddled up on the sofa with a blanket and watching a series on Netflix. Is there anything better? REALLY? Perhaps add in some chocolates still leftover from Christmas, yes some of us don’t eat them all in one day, or something nibbly? Nibbly like granola that’s full of warming spices and tastes like gingerbread. Yes that’ll do the trick just nicely.

Vild and Co. are a granola company from London who take inspiration from a Swedish kitchen. Utilizing traditional Nordic recipes, mixing in some foraged from the forest ingredients to make their granolas all gluten free, vegan, oil free and containing no refined sugars. They’re suitable to all diets and lifestyles and will appeal to all taste buds. The berries are sourced from an artisan producer from the north of Lapland, much more sour tasting than the raisins we’re used to finding in granola, and a lovely contrast to the gentle sweetness of the oats and buckwheat base. There are two flavours of granola that Alexandra produces year round and sells in markets across London, one the cinnamon and bilberry and the other the cardamom and lingonberry. If you’re anything like me and will find any opportunity to stick cardamom and cinnamon in their food, then this is a granola for you.

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Alexandra kindly sent me some of her Christmas special, gingerbread granola. Rich in cinnamon, cardamom, ginger and cloves, all ingredients you would expect to find in gingerbread biscuits, but much more elegant and you can eat it for breakfast. Combined with the oats, buckwheat, sunflower seeds, sesame seeds, pumpkin seeds and almonds, the granola will keep you full and sustained. I am a sucker for anything spiced and would happily sit in a corner and snaffle the lot.

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Instead of being a greedy glutton, I decided to use the granola as a topping to my breakfasts. If you’re a big fan of banana and peanut butter on toast, add a sprinkle of granola and it is elevated to fancy pants toast in an instant. To make a winter porridge, spice up the oats with some cinnamon and nutmeg, top with some fruit (a pear or apple compote works nicely, as does some chopped satsuma, or some ripe persimmon) a drizzle of nut butter and some gingerbread granola. It provides the texture we crave in the deep and soothing porridge bowl and will bring all the cosy feels to your morning. Just you, your bowl of porridge and some moments of bliss.

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I want to say a big thank you to Alexandra and Vild & Co. for sending me some of their granola to sample and spread the word about!! If you are in the London area you can currently find Vild & Co. at the Partridge’s Food Market and in the Totally Swedish Deli in Marylebone. Take a look at their website here and visit their online shop to grab yourself your own spot of Fika for a Friday morning.

Love and warm wishes

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Lifebox – Birthday Box

Lifebox. A monthly package delivered to your door, bursting at the seams with snacks, powders, treats, chocolate, drinks and teas to enrich your life, widen your tastebuds and make healthy eating easy and accessible in your busy lives. Jennie and her team have now been providing people across the country with their goodies for the past three years, I have been following them from the very off after finding them on Instagram and watching how far they have come since then.

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With a choice of four different boxes to either order as a one off or as a subscription there is something to suit every lifestyle and pocket. The everyday wellness box, the men’s health box and the women’s health box all costing £22.95, encasing full sized products from exciting new startups and old favourites on the market. Also there’s the Lifebox mini, offering samples of products featured in the everyday Lifebox for a smaller price, so you can dip your toe in the water before committing.

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Is there anything more enjoyable than receiving a parcel in the post? Not really. It’s like Christmas day for me! So the fact that if you subscribe to Lifebox every month you will receive a jam-packed white box, with food and drinks to fall in love with, that’s a pretty great thing to look forward to. Also included is a booklet with workout routines anything from HIIT to yoga and recipes from guest bloggers using ingredients found in the box so when you’re lacking some inspiration you know where to turn.

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So in this birthday box, first some things that were well-known to me:

Alongside that many new nibbles:

Standouts of the group have to be the Vild and Co. granola. Strong in cinnamon but a tart bitterness cuts through from the bilberries. It’s addictive. It’s granola, what’s not to love. The Wilde Nuts chocolate cashew butter is mightily good, creamy but with a good cacao hit. In porridge with raspberries…NEXT LEVEL. I’ve also been enjoying the energy bomb sachet from Your Superfoods in my overnight oats. Cinnamon typically is the only spice or powder that features in my breakfasts (maybe maca if i’m feeling fancy), but this mix-up of açai, guarana, lucuma, maca and banana powder is nice to switch things up a bit. Lightly sweet from the banana, supposedly great for energy levels, not that I’ve noticed a difference but as long as it tastes good, that’s what we’re here for really!?! A note on the Leithy Creates raw puds, specifically the peanut butter truffle, it’s a good job that you don’t get more than one they’re devilishly good and would be polished off in one sitting!

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Head on over to their website to see what’s in store for this months’ box. Follow them on instagram @lifeboxfoodco for some daily inspiration for recipes, the breakfast and drinks in particular are really rather funky, and the odd giveaway here and there. you never know you might be the lucky devil one day! Don’t miss out on the seasonal specials either, at Christmas time and Easter there tends to be a luxury Lifebox, full of seasonal treats. Better than your tub of quality streets?? I’ll leave that up to you to decide.

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The Nutty Group – Nutty Nibbles

Certain times and certain days require snacks. Copious amounts of them. On those kinds of days, there may have been a superrrrr early wake up, say 5:30/6, a rushed breakfast and lunch isn’t until 1pm. An apple or banana simply won’t cut it.

On days like these, my sweet tooth tends to kick in. A gooey medjool date may come to mind, but some nut butter is always preferable to cut through that richness. Instead, reaching for a bliss ball, where everything is handily packed into a transportable bite, that’s what I’m after. Cup of tea or coffee NECESSARY.

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The Nutty Group are a smoothies and juices start up and have now expanded their product range to nibbles. Available in 5 varieties, coconut blueberry, mango coconut almond, apricot and chia seed, apricot and cashew and their autumnal special, pumpkin pie. Simply organic dried fruit and nuts, to provide a treat or snack high in fibre and healthy fats.

My favourite has to be a toss up between the pumpkin pie and the apricot and chia seed. The pumpkin pie, has flecks of green from the pumpkin seeds and a hint of warming cinnamon spice. Anything with cinnamon in makes me one happy gal. The apricot and chia, is wonderfully caramelly, since they’ve used unsulphured apricots the darker and deeper flavoured than your typical orange dried apricots, and the chia seeds add a nubbly texture and some crunch.

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If you’re after some dried fruit and nut nibbles using organic ingredients and different flavours to those you tend to find in shops, then head on over to the nutty group’s online shop. You will also find their treats in the October Primal Snack box, or head to Veg Fest London on the 21st-22nd of October where they will be waiting with snaackksss!

I would like to say a big thank you to The Nutty Group for sending me over some of their bites to sample and spread the word to all of my lovely readers. I hope soon to be bringing you more product reviews, sometimes life is too hectic to make things yourself and we all need a bit of help and assistance!

Much love and nibbling

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The Allotment Vegan Restaurant – Review

The most unlikely of places for a vegan restaurant, it’s true. Fine dining vegan even more so! Manchester has the odd few places, V Rev for the times when you are in need of some serious junk food action and The Earth Centre for vegan comfort food like dahls, pies and soups. Then most places have some vegan options on the menu, but they never really stray much further than a bean burger or some fried tofu. Wander slightly further afield to Stockport however, a 20 minute drive, and there you will find what is starting to become a foodie mecca.

Down a steep declining hill from the market, on the corner of Vernon street you will find a bright, minimal but warm restaurant, stocked with hanging plants and succulents and a bustling open kitchen. We visited shortly before 7 on a Thursday night and it was almost full and by the time it hit 8:30 every table had guests, a good sign that they’re doing something right!!

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Starting with some water flavoured with cucumber, mint and orange as we browsed the menu, deciding between the 10 or 7 course taster menu, the a la carte or the early bird. The menu is short and concise, but even so I struggled making a decision on what to eat, everything sounded so tempting. The wine and beer list isn’t extended either, all the more easier to pick and choose, a few award winning wines and craft ales, also a wine pairing menu if you so wish. I would have walked out sloshed if that were the case.

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First out came an amuse bouche, aubergine, beetroot and cucumber, a perfect little tasty concoction whilst sipping on our chardonnay, just a little taster of what was to come. Don’t get me started on the plates, the temptation to lick the plate clean and stuff it into my handbag definitely ran through my mind.

Next along came the starters, one the courgette scallop with sea herb salsa verde. A pan-fried courgette scallop with a samphire salsa verde on a celeriac puree, tapioca pearl, apple and nori. A salty sea freshness and the smoothest celeriac puree that has ever graced my mouth. Alongside the allotments’ signature dish cauliflower hot wings with some roast garlic hummus. Addictive doesn’t even explain it. My mum is not a fan of cauliflower at all. No matter how much I try to disguise the flavours she will always shove it to the side of the plate for me to pick at. These went down pretty well though. How can they not really? They’re deep fried!! 😛

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I opted for the aubergine manchurian for main, an indo-chinese spiced confit aubergine, spring onion rice, chilli popcorn, lemon kale, pickled vegetables and fried enoki. Full of different textures and flavours, some spicy some sharp and the meaty aubergine to mop up all the lovely sauce. For my mum was the sweetcorn and pickled chilli. A fried sweetcorn and jalapeno fritter, lemon thyme and cumin potato puree, tomato marmalade glazed roasted romanesco, white bean, pine nut and avocado. All plants. Yep not a bit of meat, eggs or dairy in sight! And that’s coming from someone who when a dish isn’t feeling quiiiitteeee right, cheese is always the answer.

Another glass of wine down and out came an unexpected (and my favourite bit of the night). A PRE DESSERT. Can this be made obligatory at every restaurant. K thanks. A bottom layer of turmeric custard, topped with a pink fir apple compote and some toasted chopped hazelnuts. We could’ve eaten this by the bucket full. Only to be followed by the dessert, a sweet potato custard tart with meringue shards and lemon sorbet. Nicely spiced, in between an egg(less) custard and a pumpkin pie, a bit of crisp from the meringue, all cut with some zing in the lemon sorbet. We did share the dessert, I’m sure much to the dismay of some of you, but stuffed we were and it topped off a lovely meal.

Sorry that there’s no images of the pre-dessert and dessert, you’ll just have to picture it in your head. We just wanted to tuck straight in for once, it was my birthday, let me off!

I’d like to add that neither me nor my mum are vegan or even vegetarian for that matter. We tend to eat plant based meals the majority of the time, but still do enjoy some fish once or twice a week and the odd roast chicken or steak. That being said, dinner at the allotment was refreshing and inspiring, every plate full of varying textures and using ingredients together that you would not normally dream of. There is indeed a cheese course. Cultured nut cheeses served with seasonal nut cheeses and raw crackers, something that I am yet to try and anticipating it to be sooner rather than later!

Starters cost £6-£7, mains are between £17 and £18 and desserts are £7, it’s fine dining so don’t expect large portions, but that just means you can try more of what they have to offer. If you do visit though, please make sure to order the cauliflower hot wings. Just for me. Even if that’s all you go for, it’ll be completely worth it.

The Allotment Vegan, 6 Vernon St, Stockport, SK1 1TY

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BBQ pulled shrooms and beans

I am not one for fake meats, vegan versions of chicken nuggets and ‘vegan cheeze’. They just taste too funky and as someone who isn’t vegan (or vegetarian even) the concept of cheese which isn’t, when I would much happier delve into a chunk of cheddar, it just doesn’t register.

Saying that it seems these sorts of dishes are popping up on menus as the majority of the public are becoming aware of meat consumption and its effects on the environment. One in particular I’m spying on my Instagram feed is the jackfruit. Said to be the contender to pulled pork, the soft tooth-wielding and melting meat, with lashings of BBQ sauce, requires a certain hunch to make sure it ends up in your mouth rather than all down your front.

Out for lunch the other day with my mum, BBQ pulled jackfruit cropped up. Piled onto some toasted sourdough with lettuce and tomato, never had I eaten it before, plus the sight of BBQ sauce made me in deep need for some of that sweet and smoky sauce. Upon arrival, due to being hungry dived in pretty swiftly, but on eating my thoughts quickly dissipated. Not enough BBQ sauce, not enough of that smoky addictive lick-your-lips-smackingly good flavour and the jackfruit, well it was ok. It had the texture of a stringy fibrous fruit, perhaps if the BBQ sauce was better it would have been a more enjoyable experience overall. I’m sad it didn’t live up to expectations, but there’s still plenty of time to experience another one.

Anyone have any tips for a good pulled jackfruit burger, and by good I mean even better than a pulled pork (I’m sure it’s highly possible) Manchester or northern England preferred, pictures of proof is good enough though!!

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One day last week I was wondering what to cook for my mum and I for dinner. Fancying a baked potato because STODGE=LIFE and beans were on my mind. It’s a classic British combination baked beans on a jacket potato. You feeling the need to be truly British? try baked beans on toast with grated cheese, oh you’ve hit the jack pot. I had a quick flick through Laura Wright’s cookbook, The First Mess for some inspiration, to come across BBQ mushrooms on toast. Well I had loads of mushrooms in the fridge that needed eating, I could add some kidney beans for that baked bean vibe, and BBQ sauce. That’s what I’m looking for to satisfy that craving.

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The sauce is really simple to make just a few store cupboard ingredients needed, to be left with a deeply flavoured BBQ with heaps of oomph and a little tingly spice. Feel free to stick close to the original recipe and keep it solely mushroom based just double the amount used, or skip the mushrooms entirely and use an extra tin of beans.

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We have a baked bean/pulled pork hybrid going here, may as well have both if you can! For a vegetarian, or plant based eater, the mushroom is the meatiest of textures you can get without straying anywhere near to the meat substitutes. By slicing them thinly and cooking them over a high heat first so they lose their excess water and shrink down, this resembled the ‘pulled pork’ element. I served it on a baked jacket potato the first time and brown rice the second but a sweet potato, also piled onto a burger bun would be more than marvellous, just make sure to add all the fixings. Pickles, extra sauce and mustard are all necessary!

 

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BBQ pulled shrooms and beans

Ingredients

  • 300g mushrooms (I used large flat mushrooms), sliced very thinly
  • 1 onion, finely diced
  • 1 clove of garlic, grated
  • 1/2 tsp sweet smoked (dulce) paprika, use a little more if using a paprika from the supermarket
  • 1 tsp Dijon mustard
  • 1/2 tsp chilli flakes
  • 1 tin plum tomatoes, blitzed up in a blender till smooth, failing that use 400g passata
  • 25 ml maple syrup
  • 1 tbsp. apple cider vinegar
  • 1 tsp tamari or soy sauce
  • 1 tin kidney beans, drained and rinsed

Directions

  1. Heat some oil in a large frying on a medium high heat. When hot add the mushrooms and leave for a minute or two. Once the water starts evaporating stir them gently to move around the pan, you want to let all the water escape and make sure they don’t stew. Once the mushrooms start to sizzle and have shrunk down in size, this will take up to 5 minutes, transfer them to a plate and set aside.
  2. Turn the heat down to low and add a little more oil to the pan along with the onion and garlic. Cook gently until the onion is soft and translucent, if it starts to stick add a little water.
  3. Once soft add the paprika, mustard and chilli flakes stir until they start to smell fragrant and quickly add the blitzed tinned tomatoes, maple syrup, apple cider vinegar and tamari. Bring to the boil and then turn down low and leave to simmer gently.
  4. After around 5 minutes and once the sauce has thickened and reduced slightly add the mushrooms, stir to coat and leave to reduce for a further 5-10 minutes. Add the beans for the final few minutes.
  5. You want a sauce that coats the beans and mushrooms, with enough extra to mop up with some carbzzzz. Taste for seasoning, there should be a balance of sweet, spice, salty with a little acidic kick at the end. Add extra salt, pepper, mustard or chilli if you so wish.
  6. Serve over your carb of choice, a slaw on the side, some avo and extra hot sauce for shaking over liberally.

I have a feeling this recipe is going to be on repeat this autumn and winter. Today being the autumn equinox the days are slowly turning into longer, darker and cooler ones. For me that means deep bowls of soul soothing warm dishes. Preferably with some spice, hot sauce always on the side and a good bit of stodge to keep those chills at bay. I hope you enjoy this recipe a much as I did!

On a side note, it was my birthday yesterday, and this weekend I will be celebrating with all my family and friends. Of course that means lots of cake and sweet treats (brownies, blondies and bakewell tarts in my case!!), bubbles and dancing it all off till my little toes can’t stand it no more. I’ll report back next week, once I have recovered!

Till then my loves

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Funky ferments from Loving Foods

I’m sure many of you reading this will be well and truly familiar with kombucha, sauerkraut and kimchi. Perhaps due to the fact that I talk about them quite often, always giving that gut some good loving! Or maybe it’s due to them going through a hype at the moment, these new foods that we are discovering and adding to our diets which are actually age old processes that past generations lost the taste and practice for.

In London and other major capital cities or areas of known ‘wellness’, these foods are a regular on the menu and found in every health food shop. Occasionally kombucha is even served on tap in bars!!! Kombucha shots, now that’s some drinking game I’d happily be a part of. I have a few favourite brands of kombucha from my stints in living in London, particularly Jarr and Wild Fizz kombucha. There are now so many new companies popping up with unique and interesting flavours it’s hard to keep up.

Now there’s a little problem in that I live in the north of England. To the majority, fermented tea sounds like a brew that you put down and forgot about for a few days, only to find it smelling slightly cheesy a few days later.

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Thankfully that’s not what it is, and there are a few new companies in Manchester alone busy brewing up the bubbly stuff. One of these is Loving Foods. Situated in Hale Barns they’re a relatively new start up founded by brother and sister Mendel and Faye. They specialise in fermented foods and drinks, none of them pasteurised so the good bacteria is alive and thriving to maintain a healthy gut flora. Everything is made traditionally, salt, vegetables and spices left to sit and bubble until tangy, and the kombucha made from green tea to leave that fruity-almost-cider flavour us booch fans adore.

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I first picked up a bottle of their hibiscus and lime booch from a cafe called The Garden in Hale who stock a small range of their products to buy. Loving Foods products are also available to buy online if you are not from the area and they also deliver worldwide! Anyone else know how to describe the flavour of hibiscus? Me neither, but it’s tart and refreshing all the same. Poured directly over ice for a boost, or if you’re feeling naughty on a Saturday night, mixed with some vodka. Don’t blame me if the results are less than virtuous!!

The other flavours on offer are blueberry and lavender, lemon and ginger, matcha and mint and grapefruit hibiscus and ginger – which is my favourite of the lot! Something for everyone and every mood. They also produce a drink called Jun, one I hadn’t heard of until recently, similar to a kombucha however instead of sugar it is fermented with honey. Thought to originate in Tibet and known as the champagne of kombucha, this is a very special and niche drink that you won’t be able to find in many other places.

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Alongside the drinks Loving Foods also produce cultured vegetables. Sauerkraut – classic, sauerkraut – juniper and caraway, kimchi – classic, kimchi – turmeric and black pepper and their own creation of krautchi – a blend of carrot, kohlrabi and fennel. Their sauerkraut is as tangy as it should be, and would happily sit besides a bratwurst as it would a buddha bowl. The kimchi has a little more heat (not blow your head off though) with some fragrance from the ginger and garlic. All the cultured vegetables are easy to add to your diet, breakfast, lunch or dinner, and even snacks they’ll find their way in! High in prebiotics to feed your gut bacteria and also those necessary probiotics to increase the diversity of your gut microbiota too.

SO. I am SUPERRRR excited to announce that I have paired up with Loving Foods, and I have 3 kombuchas and 3 of the cultured vegetables to giveaway. One of you lucky lot will get your hands upon the blueberry and lavender kombucha, lemon and ginger and grapefruit, hibiscus and ginger AND also a jar of sauerkraut, kimchi and a krautchi too. A little bit of everything that Loving Foods have on offer. To enter find me on Instagram @theahudson and follow the instructions on the post. Sadly I can only offer this to those of you in the UK, but the main reason is to draw attention to this young company who have big things ahead of them. I’m sure we shall we seeing a lot more of them in the near future!

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So you GUYZZZZ. Head on over to my Instagram to enter and tell all of your friends so you have a better chance of winning, the competition closes at 11:59pm Monday 18th September GMT, so that gives you 1 week, and I will choose at random and announce the winner on Tuesday. Best of luck to you all, and a big thank you to Loving Foods. Someone is in for a real treat.

Sorry folks the giveaway has now ended. Thank you to all who entered!

CHEERS my lovelies *raises glass of booch!*

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