Friday, 15 November 2019

Delicious Delicata

It's that time of year when squashes offer a splash of colour and a depth of flavour amongst the generic green seasonal brassicas.  They are wonderful enough in early autumn but as we move further away from the glut and towards deeper darker nights, it is almost as if they are early wrapped Christmas presents.

I must admit Delicata are a squash that I wasn't as familiar  with.  Crown Prince, with its bluey toned skin hiding a sunset of flesh beneath, was more like my king.  It still is, especially in one of Phil's coconut curries.  However, Delicata has become the new 'kid on the squash block' in our kitchen.  

They first appeared, their long yellow and green stripey forms announcing their bright presence, in our veg box a few weeks back.  We've been enjoying them ever since and have even been adding them as additional items if they aren't included in our normal box each week.  Delicata's fresh flavour, which is a cross between sweet potato with a hint of creamed corn, has certainly got us hooked.  Some people compare it to Butternut squash but we think it is much better than that.

Like most squashes, it isn't just the flavour that hits the right notes, especially at this time of year.  Squashes are high in beta carotene and vitamin C, so are great to sneak into your meals whenever you can.  There is no need to peel Delicata as the 'delicate' skin is fine to eat.  Simply roasted, with a drop of nice oil, and a sprinkle of salt and pepper, it is delightful enough but everything we have used it in, including those lovely curries of Phil's has hit all the good spots.  My absolute favourite however so far is a simple soup that Phil cooks. Somehow it brings out the creaminess of the Delicata even more, and so, if asked, I will always request this soup from Phil.  There are so few ingredients, it makes you realise quite how much the Delicata sings its own flavour all by itself.  Be quick though, it really is near the end of the season for these wonderful squashes.  Make sure you save some seed too to grow your own next year.  We will be.

Phil's Delicious Delicata Soup

Slice a large leek thinly and saute in a little oil until soft.  Add a sprinkle of chilli powder (to taste).  Add the chunked delicata, salt and pepper and vegetable stock, or a teaspoon of vegetable stock powder and enough water  to cover by 1 inch.  Cook for 20 minutes, blend until smooth and serve with freshly baked sourdough bread.

Friday, 1 November 2019

Happy World Vegan Day

It's World Vegan Day today!  The fact that we have a World Vegan Day (and month) is one of the many things that prove how far things of a vegan kind have moved along. This year is special too as it marks the 75th anniversary of the foundation of The Vegan Society. Looking forward, with half of all vegans now (according to The Vegan Society) being aged between 15-34 years old, the vegan future looks very bright indeed.  As vegans, it is definitely worth celebrating.  

Some vegans focus on the fact that there is still so much abuse, damage and negative impact on the world and our fellow beings.  I agree, there is still so much that can change.  However, let's spend at least some time feeling positive that changes are happening and the world is waking up to a more sensitive and kind future.  World Vegan Day and month should be a time to reflect on the positivity as well as an opportunity to get that positivity 'out there'.  

Thinking back a few years, us vegans got nothing but abuse and silly questions.  Whilst some silly lines of questioning still exist, for the most part I get positive comments and curious questions, as well as being often asked for advice.  Being positive and leading by example have always been my approach.  I reserve the 'stinging' responses and comments for those that are still stuck in the denial stage and choose to attack with the old fashioned line of questioning!

Whilst our own long term experience of living as vegans can offer a really good example and reference point for those who are curious, it is also good to have a collection of resources and references at hand for them to explore for themselves.  Both The Vegan Society and Viva! provide oodles of information on their websites, so form the backbone of all that new and existing vegans might need to know.  For the tech savvy The Vegan Society have an app called VeGuide which provides a 30 day plan to guide anyone through the first stages of going and staying vegan.  I am a particular fan of Viva!'s Vegan Recipe Club and will often refer people to it for an amazing array of recipes to discover and try.  There is even a special World Vegan Day recipe and meal plan section on there at the moment.  Again, for the tech savvy, there's an app for the Vegan Recipe Club too.

Experience, leading by example, positivity, good resources and of course helping people discover the tasty wonders of vegan food; they are all big influencers.  The multitude of films that have hit our small, big and internet screens over the past few years have also had a massive effect and for that reason, they are always worth supporting, watching, and recommending.  There now seems to be a 'vegan' film for every angle whether that be environmental (Cowspiracy), animal abuse (Earthlings), health (What The Health) and more recently the benefits to physical performance (The Game Changers); all, amongst others, influencing people's attitudes towards plant based living on many levels. 

For those of you who are reading this blogpost and are vegan, I raise a glass to you in celebration of how far we have all come together on this fine World Vegan Day.  I mostly wrote this post to say that to you and to thank all you dedicated individuals and groups around the world who've made that happen. 

For vegans in need of resources to share with others, and for the vegan curious, I also wanted to share my main sources of positive influencing tools, as I have done above.  They are fairly obvious ones, and there are so many more out there, but I hope they are useful in some way to all of you.  Happy World Vegan Day!

Tuesday, 15 October 2019

Sloe Sloe Quick Quick Sloe

At the rear end of summer I had noted the sloes were plentiful and fat, if not still firm and in their early green stage.  Patience was needed but a hopeful year of picking was anticipated.  Then something went wrong.  Not only did I forget every location where those promising sloes had previously surrounded me, but then subsequent foraging trips to possible locations were quite frankly fruitless.  A lunchtime recce with a colleague created a noticeable frisson of panic that our yearly sloe gin supply line was currently (g)in jeopardy.

Had the current gin fad created a panic pick in the Cornish countryside, had Brexit created a rush to create a hedgerow alcoholic stock pile, or had the weather somehow thwarted blackthorn and picker combined? Whilst the salty rain lashes against our windows and the south westerly gales play with our roof tiles, in the Cornish winter a glass of sloe gin in front of the fire is the Cornish pixie way of seeing you through to Ostara.  So this was serious.

Determined to avert disaster, Phil and I set off on the hunt this past weekend and ironically, not far from home and in a coastal river valley, we hit gold.  At first we weren't sure whether it was a single bush that gave us hope; even picking some haw berries as a back up for an alternative (and new to us) wild gin.  However as we progressed down the valley seawards we found more and more bushes loaded with grape like bunches of big fat sloes and soon gave up on collecting more of the harder to pick haws.  We were relieved; we were still in the sloe gin game, and even managed to pick extra for my previously crestfallen colleague.  With enough sloes bagged, we headed off to go foraging for gin using saved up supermarket points to acquire three bottles (always better when you haven't actually paid for the ingredients!).

The recipes for sloe gin are as many and varied as the Cornish weather on a summer's day.  Last year I went a bit wrong on this front (although the result was still very drinkable - just not the best I'd made).  I had not only busked it and failed to follow any of the plentiful recipes, with the result that I hadn't put in enough sugar, but I had also mixed up some previously frozen sloes with some of my homegrown blackcurrants!  This year I was playing it safe not only with avoiding the freezer for supplies but also by following a recipe my colleague had given me.  By the way, there is a theory that sloes should only be picked after the first frost.  Given that we would wait a fair while in Cornwall for that to happen, previously I had frozen sloes to simulate this.  It turns out that it is a bit of a myth anyway, as well as an opportunity to mix up sloes with blackcurrants!

Here is the recipe I followed this year - 
280g ripe sloes (washed), 140g sugar and about 600ml gin (okay, as there was 700ml in a bottle I did add more than 600ml in!).  Add it all into a jar or bottle and give it a good old shake.  Do this everyday until the sugar is completely dissolved.  After three months you can strain out the sloes and it can be drinkable.  However, you could leave the sloes in longer and you could also leave it longer after bottling too.  The longer the better but that requires perseverance!

As for the haw, well I had picked them so I wasn't going to waste them.  I had a recipe for haw gin from my aforementioned hedgeholic colleague so I thought why not?  I had to busk it a little as I didn't have as many haws as I somehow imagined in my head so in fact the sugar amount I put in mine went a little on the generous side but hey, it is meant to be quite 'sherry' like so I guess mine will be a sweet sherry.  The recipe however was to fill a 500ml jar with haws, add 2 tsp sugar and about 250ml gin.  Shake as per the sloe gin, strain and bottle after 3 months and leave a year or so before drinking (bit more patience required here!).  

The good news is that the daily shaking is adding a complimentary arm muscle toning session, the sloe gin is already turning pink and the haws are draining their red colour as they should.  

Now it is all just a waiting and resistance game!

Thursday, 3 October 2019

Animal Rebellion


Everybody has their own way of doing something; their own angle if you like.  That was true over 30 years ago when I first became vegan and a hunt sab.  There were those that just disagreed with hunting, then there was the League Against Cruel Sports who actively campaigned against it, then there were us sabs, out there in the field getting dirty and bloody saving ginger dogs there and then.  All working towards the common cause in their own way.  

Most of the sabs I knew back then were vegans too and for predominantly animal rights reasons (it certainly wasn’t health reasons judging by the booze and smokes consumed by some at the time but then maybe that was a coping mechanism!).  That was their vegan niche.  Sabs, vegans, environmentalists; everybody has their own angle; their own niche and that is definitely true with the whole new generation of climate change identifiers.

I’m still vegan for all the reasons I was back along (not just animal rights) but it seems the environmental reasons can well and truly be brought out and dusted off as one of the more populous ones now and one that, unlike years ago, is actually being listened to more.  Despite this resurgence in interest in veganism as an environmentally positive solution there are still plenty of people unaware of this or unwilling to engage with this fact, including some climate change activists.  It comes back to niches and angles again.  All have their valued views and approaches.  Some are happy with a bit of recycling, some buy electric cars, some march the streets with placards full of engaging facts and quotes; but the lifestyle change to veganism remains the big ‘elephant in the room’ for many.  

Animal Rebellion was born out of the frustration of many activists that more immediate action could be taken by every individual by making the change to a plant based lifestyle.  Despite this frustration however and, much like the League Against Cruel Sports and the Hunt Saboteurs Association, the relationship between Extinction Rebellion and Animal Rebellion is one of solidarity towards the common cause.  Indeed AR credit XR with sparking up the widespread public conversation about the climate crisis through peaceful protest.  Naturally niches formed within XR and spawned AR.

Animal Rebellion aren’t just there to spread the vegan argument to individuals however.  Despite the massive growth in veganism on an individual scale over recent years, it is deemed to still not be responsive enough to the climate crisis.  Animal Rebellion are therefore targeting a more systematic change by putting mass pressure on the government to recognise and act against the current destructive animal based and exploitative food system.  AR is also thinking beyond the environmental factors by highlighting anti-speciesism and exploitation as part of the same broken social and political system.

There have already been a number of smaller events held by Animal Rebellion around the country in recent weeks but this coming week, starting Monday 7th October, sees the biggest and most ambitious to date.  Potentially thousands of rebels are planning to meet and occupy key sites across London.  Meeting at 11am on Monday in Russell Square, Bloomsbury; training, guidance and details will be offered before the rebellion moves in the afternoon to Smithfield Market, London's largest and most historic meat market.  An overnight occupation will follow where the vision of a plant based food system will be shared.  The message will then be taken to Westminster with a further occupation at the Garden City, just across from the Department of Environmental, Food and Rural Affairs.  

The clear and peaceful message from Animal Rebellion will be represented by the masses that attend and, with music, performances, dancing, vegan food and community building activities it looks like being far more than just standing around with placards.  Some rebels will partake in non violent civil disobedience, with some likely arrests.  In anticipation of this there will also be the opportunity to learn new skills to deal with these situations.  Again, this comes down to what your angle is and where your comfort zone sits within the rebellion but the most important thing for the success of the Animal Rebellion is the number of people who attend, in whatever capacity.

To find out more, sign up or prepare for the Animal Rebellion next week, check out Animal Rebellion.  For those who want to get involved but are unable to attend the rebellion in London, there are Animal Rebellion communities all over the country including our very own Cornish community and one just across the border in Devon, amongst others in the south west.

Friday, 6 September 2019

Autumn Dinner and Dance

The sun is still shining and shorts, t-shirts and flip flops are still de rigueur for now.  In fact September in Cornwall is normally a lovely time as the weather is still good, the tourist masses have predominantly gone home and there is a calm air about the place.  However, a little nip in the air is definitely sneaking in and, meteorologically speaking, apparently autumn is officially here.  That means that some of us do start turning our thoughts to darker, wilder evenings and ways to distract us from even colder thoughts of winter.  

One such opportunity of distraction features at the end of this month in the form of an Autumn Dinner and Dance organised by the lovely folks from The Naturally Vegan Plot and Cornwall Vegan Festival.  It's not only an autumnal distraction for you but a very fine fundraiser for Animal Aid, The Naturally Vegan Plot and Cornwall Vegan Festival.

As with most vegans I know, good food tends to be the main event every day let alone during a night out, and this special evening of entertainment promises three courses of delicious food.  Starters and mains are provided in the form of a dining buffet from local vegan caterers Sloth and Sparrow.  Hopefully there would still be some space left under your sparkly dress or suit clad tummies for deserts from The Little Green Vegan Bakery and Mint and Marjoram, both also Cornish based vegan caterers with reputations of providing wickedly delicious creations.  With a licensed bar, and teas and coffees available too, I think any vegan out there could be more than satisfied that the food part of this evening looks to have been well and truly covered.

The only worry would be that, with such a dinner on offer, how much dancing is going to be possible after?  Fear not it seems as the range of music on offer from these vegan musical talents seems to allow for gentle digestion whilst you sit and be mesmerised, as well as have a chance to strut your vegan stuff.  Details of the musicians playing are on the Autumn Dinner and Dance Facebook Event Page.

If you don't already feel lucky enough sat with a full tummy of delicious food whilst being serenaded by talented vegan musicians, there is also the chance of being a total winner in The Grand Prize Draw taking place on the night.  Each ticket holder for the Dinner and Dance receives a free prize draw ticket, with the option to buy more raffle tickets during the evening.  The lucky winner gets a hamper, worth over £100, full to the brim with wondrous vegan foodie gifts and vouchers from The Eco Collective.

So vegan food, vegan musicians and vegan prizes........where, when and how do you sign up if this is your thing?  Treverbyn Community Hall, over St Austell way, is where it's at.  Saturday 28th September is the date to put in your diary.  And tickets are available to purchase from Eventbrite, along with full up to date details on the evening on offer.

Grab a ticket whilst they are still available...

Monday, 2 September 2019

Puff Ball to Puff Pie

We really haven't had a huge amount of success so far this year with our mushroom foraging.  Some of that has been a lack of time due to more pressing issues, but on the occasions we have gone out on the 'mushy' hunt, apart from a few chanterelles and the odd bolete, we've come back predominantly empty handed.  Imagine my delight therefore when an ex-student turned up at work with a prize giant puffball that was going spare.  He was going away and, not having had the chance to use it before, hadn't wanted it to go to waste.  Being a fellow mushroom hound, it seemed my name was written all over it.

I hugged it like a baby and immediately had to ring Phil to tell him the good news.  I really was that excited!  My excitement may have seemed disproportionate but it had been years since we'd found a giant puffball, our very local source having been non-productive for a few years now despite us being very reserved with our harvesting.  A giant puffball represented a very tasty few meals ahead of us.  

First up was pie; creamy mushroom pies to be exact. Having a pack of puff pastry to hand, it was a quick and easy way to inhale and ingest some of the earthy white flesh of this giant wonder.  To counter the naughty pastry element I served the pies with a selection of salads. Only a third of the puffball had been used to produce four individual pies.  'Two Pies Chapman' ensured that only one of these remained to photograph, so he thought they were very tasty indeed.  It's pretty simple to make up a filling for a pie but my recipe is below in case anyone is interested in this quick (and lazy) recipe!  You can use any mushrooms you have to hand.  It involved another element of laziness in using the new Sacla Vegan Ch**se Sauce that has recently come on the market.  We'd never tried it before so this gave us the perfect opportunity and the bonus was, I only needed to use about half the jar so the rest was used on a lasagna the next day.

What's in store for the rest of the puffball? Well that is undecided as yet apart from the fact we will no doubt have mushroom 'steaks' at some point.  This is even more lazy and quick than the pie in that you just cut thick slices off the puffball, pop them on a baking tray, add a topping of your choice (sun dried tomato paste and slices of favourite vegan cheese are good) and just bake until soft and browned.

Puff Pie
Packet of vegan puff pastry, or shortcrust, or make some pastry if you like!
A slurp of olive oil
1 onion, sliced
1 clove of garlic, minced
Mushrooms of your choice, chopped or sliced (just judge the amount!)
Salt and pepper
1/2 jar of Sacla Vegan Ch**se Sauce

Gently fry the onion in the olive oil until softening and starting to brown.  Add the garlic and mushrooms and continue to cook until softening.  Add the salt and pepper.  Add the sauce ensuring a lovely good coating of the mushrooms.  

Lightly grease either one big pie dish or several small ones and line with pastry.  Pop in the filling, top with pastry, ensuring you seal well around the edges but put a little slit in the top to let the steam out.  Bake at about 200 degrees C until the pastry looks brown and crispy.


Saturday, 3 August 2019

Marching Towards A Vegan Future

I admit I've never been one much for marches.  I was more of a 'field operative' and preferred the toils of a day spent covered in mud; sometimes my own blood, and the satisfaction of having saved yet another ginger dog or other such persecuted animal at the hands of the red coated gang.  Better still if I had avoided arrest in the process.  Nope, holding placards and chanting wasn't for me, but that doesn't mean to say I didn't support it.  In fact I have always admired and applauded any and every form of action when it comes to the common cause.  Even those quietly sitting at home just following a plant based diet get my admiration.  We are all part of the gentle machine.

That said, there is something about the upcoming Truro Animal Rights March that tweaks my feeling about marches.  Perhaps it is because it represents a unification of everything that I have mentioned above?  In my day to day life I am often surrounded by people who really don't understand what it feels like to live in a vegan mind and body; where you know that whatever you say about how you feel falls inexplicably on deaf ears and emotions.  Any vegans reading this will know exactly what I mean but anyone else, well you won't unless you make that connection.  I make it sound like a religion I'm sure but it really just comes down to a realisation rather than some cosmic entity.  So the idea of being surrounded by a mass of people who do understand on those multitude of levels is appealing.  It's not all about my need to surround myself in a comforting vegan duvet of love though.   As anyone that tries to get up on a Monday morning to go to work knows, that duvet can also feel very powerful.  

When you try to explain to people around you how you feel it seems like a mountain to climb.  When a whole load of people come together to explain how they feel; well that is a little harder to ignore.  Suddenly it normalises what we all know to be true; "all these people feel the same so surely there must be something in it beyond the hippy that I work with?".

What it comes down to it, whether you like marches or not, if you live in Cornwall or even if you happen to be one of the multitude of people currently on holiday in Cornwall, there is an opportunity this coming Saturday to be part of the 'gentle machine' that is working towards a brighter and more vegan future, for the benefit of all.  The powerful vegan duvet of love is ready and waiting for all.  Join the Cornwall Vegans at midday on Saturday 10th August to march through Cornwall's capital of Truro.  More details are on Animal Rights Group page - Cornwall

Tuesday, 30 July 2019

The Game Changers - Get Tickets Now!

Long awaited is an understatement for the release of the film The Game Changers.  We first heard of the film back in February 2018, and with its European premiere announced to be not long after that, we were expecting to have seen it many months ago.  Seventeen months on we hear the news that we can finally all get a chance to see it at its 'Global' premiere on 16th September.  Better still for us, the premiere is making it to our Cornish shores, along with dozens of other venues across the country.  Tickets are now on sale.

Why are we so hyped about this film?  Well it is a film that is pushing in a completely different direction to most other films so far that have extolled the virtues of a plant based diet.  Cowspiracy, What The Health, Earthlings; they have all had a massive affect in promoting and demonstrating why a plant based vegan diet is holistically advantageous. The Game Changers takes this to a different level; literally, with a roll call of top sporting names who have reached the peak of their performance through a plant based diet and without the animal protein myth being held up as a necessity in order to do so.  Top of their game winners included in the film are Lewis Hamilton and recent repeat Wimbledon winner Novak Djokovic.  Sadly Fiona Oakes, British distance runner and four times world marathon record holder, didn't make the final edit whilst Tim Shieff, once Ninja Warrior winner and freerunner star, has presumably been edited out due to his decision since the shooting of the film to abandon his vegan lifestyle amid personal claims it hindered his performance.  I guess we will all be watching the result of that one closely.

As fairly active people ourselves, and long term vegans, we have a particular interest in The Game Changers.  Although far from elite in our sporting endeavours, we'd like to think that our diet choice has at least contributed to what activities we do attempt, especially in our slightly more advanced years.  I'm prone to deciding to go for a reasonably lengthy run at times without a huge amount of training beforehand (like the day I decided to run the whole 17 miles of the Camel Trail just because).  There is no doubt that mental attitude has a lot to do with it but how much is diet a factor too?  It seems that The Game Changers may offer a whole lot of scientifically researched answers to that question and more.  

The Game Changers also offers another platform for well known and respected vegans to promote the benefits of a plant based diet and, in this case, in a very dramatic and powerful way.  It would be extremely hard for long term doubters to argue that you couldn't survive and thrive on a plant based diet when you have world champion sportsmen and women facing you down!  

For details on how to get your hands on tickets, check out The Game Changers website but be quick as it seems it is going to be a one night wonder on 16th September.  Venues are listed for the whole of the UK with the only offering in Cornwall at the time of writing being at the Lighthouse Cinema in Newquay (luckily for us only 5 miles away but we would have travelled for this one!).  There is mention of Wadebridge and St Austell viewings (confusingly listed as St Austell, Newquay on the site!) but as of yet the only tickets that you can seem to purchase are for the Newquay viewing.  Of course we have already got ours for the best seats in the house!  See you there!

Sunday, 21 July 2019


Sometimes food inspiration strikes seemingly out of nowhere, and you just have to go with it.  This was the case recently when my love of Japanese and Italian food combined to form the idea of creating a Japanese inspired pizza.  After all, if noodles can travel from China to Italy as the legend goes, then why can't pizza travel from Italy to Japan?  And if a pizza can be made 'Hawaiian' for example, simply by adding a slice of pineapple or two, then why not?  The ideas started to form.  It had to have a sourdough base, because pretty much everything dough based in our house is made the sourdough way now.  Then it had to include a few Japanese inspired toppings like tofu, miso, seaweed, aubergines, mushrooms, and spring onions.  So far so good, whatever happened it should be edible at least.

As I was making the sourdough bases I couldn't decide on toppings, and had more than enough ideas for one pizza, so decided to make two instead.  One seaweed based, and one with the tomato sauce replaced with miso tahini spread, a macrobiotic favourite.  They turned out to be quite different from each other, and yet both were tasty enough to want to make again soon.  The miso tahini spread one in particular was very 'cheesy', and Scooby said, "it tastes more cheesy than cheese".  The seaweed based one tasted very much 'of the sea'.  Both were very clean tasting, and went well with a couple of simple salads, one simply of lettuce and mayo, and a carrot one included below.  These experiments yielded some good results, and these won't be the last Japizzas we make!

At the time I had no idea if there was such a thing as a Japanese pizza, but had heard of Okonomiyaki which is sometimes called Japanese pizza, even though the main resemblance is the shape. It's more like an omelette though, and is based around eggs, cabbage, cheese, and mayonnaise.  Maybe that could be veganised and revisited another time?  I have since learnt that the Japanese do in fact have a few fusion versions of pizzas, but they are hard to source outside the big cities, and usually consist of seafood based ingredients, as well as having the usual Italian staples on offer.  Could this possibly be the first vegan Japanese fusion pizza ever?  We will now keep our eyes peeled for mentions of Japanese pizza on social media, but remember... you saw it here first!

Seaweed Tofu Aubergine Pizza

Pizza base (we made our own sourdough ones)
Seaweed tartare/paste (we used Marinoe brought back from Brittany but a U.K. alternative might be Parsons Laverbread
1 finely chopped spring onion
Thin (5mm) slices of tofu (we used half a block of Taifun smoked almond and sesame)
Thin (5mm) aubergine slices (approx. half an aubergine)
A drizzle of oil

Spread the seaweed tartare/laverbread on your base, and sprinkle the chopped spring onion over this.  Add the slices of tofu and aubergine, and add a drizzle of oil on top.  Cook in a hot oven for 15-20 mins.

Miso Tahini Pizza with Mushrooms, Peppers, and Aubergines

Pizza base
Miso tahini spread (mix 2 tbsp miso, 1 tbsp tahini, 2 tbsp water, and half a spring onion finely chopped).
4 thin aubergine slices
2 medium mushrooms sliced
1/2 a red romano pepper sliced
A drizzle of oil

Spread the miso tahini sauce on the base, add an aubergine slice in each quarter, and add the sliced mushrooms and peppers on top.  Add a drizzle of oil, and cook in a hot oven for 15-20 mins.

Carrot Salad

8 carrots grated
2 tbsp toasted sesame oil
1 1/2 tbsp brown rice vinegar
1 tbsp Tamari soy sauce
1 1/2 tbsp Nori seaweed flakes

Mix everything together and let sit to marinate for 30 mins before serving.


Wednesday, 17 July 2019

A Rush of Raspberries and a Resulting Random Dessert

We are having the best crop of raspberries we've ever had. Even sharing them with our local mama blackbird isn't a problem as there is more than enough for all of us (okay we admit it would have been hard for us to have disputed that anyway given that we have the option of dropping to the local shops for our food and she hasn't!).  It's nice to share though (I might have to have a word about our smaller supply of strawberries with her though).

Every day we have more to pick.  Some are making it into morning smoothies, some popped straight into the mouth and some squirrelled away in the freezer for out of season fruity treats.  This evening though I decided to busk it and use some with an impromptu dessert.  I only had what we had in our cupboards to work with but given that our cupboards always seem to have an ample supply of random ingredients, it wasn't too hard.  I had also enjoyed a glass or two of chilled vino blanco in the sunny garden beforehand so ease of dessert recipe was quite important too.

Here is what happened........

Get In There Before Mama Blackbird Raspberry Dessert

Take a small handful of raspberries and drop into the bottom of a glass.  Drizzle with some Vegan Honea.  Let's see, what happened next?...... Ah yes, I chopped up some hazelnuts and chucked them on top.  I then spooned about 4 teaspoons of The Almond Collaborative 'Yoghurt' on top.  Then I decided to add a drizzle of balsamic vinegar (we had some rather lovely hazelnut balsamic at hand for this).  Then I sprinkled on top some porridge oats and followed it with a pouring of Creamy Oatly Single Cream.  Somehow I thought that a drizzle of maple syrup would round it off.  I was naughty but not wrong.  Pop into the fridge and then eat as desired.  Enjoy!