My Name is Phil and I am a Chocoholic

Phil loves chocolate.  If chocolate was a woman he would have dumped me years ago and run off into the sunset with her.  Thankfully I put up with his 'other woman'.

Being a chocolate connoisseur he prefers the fresher, fruitier, raw varieties over the older, over-cooked ,chemically enhanced types that most people know and love (thankfully for me this also applies to his women!).  Each type has its own attractions, but the naturally sweet, minimally processed raw types are ultimately more satisfying and nourishing.

I have been known to make raw chocolates myself, following recipes from 'Jessica's Raw Chocolate Recipes' and a few impromptu variations, but we are always on the look out for new varieties of raw chocolate in health food stores.  

Just when we think we have sampled all the brands available, a new one pops up for us to savour.  This was just the case on our recent trip to Bristol, where we found ourselves in 'Harvest'  on the 'Gloccy' (Gloucester Road) where Jacques Cop, Head Chocolatier from Coco Caravan, was there to tempt us with his range of lovely tasty raw chocolates.  He was kind enough not to object when Phil went back for seconds of his free samples, and even offered a taste of the chai variety which wasn't included in the free samples. 

What made his chocolate different from the others we have tried was the inclusion of caramel, to tasty effect.  This ultimately worked in his favour as we purchased a large bar of Hazelnut and Currant Caramel to take home with us.  Looking back now we wish we had bought more. 

Luckily it is available to buy on-line along with many other saliva inducing chocolaty treats (the Indian Chai and Tamari Roasted Almond ones are next on our hit list).  We also hope it won't be too long before we see Coco Caravan products arriving on the shelves of our local health food store.

Check out their luscious range of vegan chocolate delights  - http://www.cococaravan.co.uk/

The Flan of Gold at the End of the Rainbow

A little birthday trip for Phil saw us heading east towards the currently watery world of Somerset and what trip would be complete without a visit to one of our favourite cafes? Through the rain storms and random displays of that rarely seen thing called sunshine we travelled to reach the pot of gold at the end of the rainbow.

Rainbows End Cafe is conveniently nestled among the book stores and otherworldly alternative shopping outlets that make the high street of Glastonbury the special experience it is.  It's a testament to its great quality, good value, healthy food that this family business continues to serve the community 25 years on from being Glastonbury's first and original vegetarian cafe.

It never disappoints and this time one particular dish hit the spot so much so that we were driven to try and recreate it upon our return.  The Mezze had caught my attention on this particular day.  With this option you can choose one of several savoury delights plus four salads and a bread.  The mushroom flan was my choice of savoury and it was a sublime choice with its creamy mushroom filling perfectly improved by the addition of crunchy cashews.  The only disadvantage was that Phil, who had chosen another tasty choice off the menu, was also starstruck by the flan and so kept helping himself. 

Upon returning home we just had to try and recreate it. We might not have done quite as good a job as Rainbows End but regardless it was pretty tasty.  As ever, I'm afraid our culinary creativity got in the way of precise measurements but don't be afraid; be bold, be creative and the pot of gold at the end of the rainbow will be there if you just make it up as you go along!!  But as a guide we offer this - 

Mushroom and Cashew Flan

Shortcrust pasty (homemade if being good but shop brought if being lazy like us!)

Our effort!

Onion

Garlic

Mushrooms

Black pepper

Dried Oregano

Veggie Worcester Sauce

Soya Sauce

Ground almonds

Cashew nuts

Oil

Plain flour

Nutritional yeast flakes

Soya milk

Balsamic vinegar

Fry up an onion with a bit of garlic until softened and then add a pile of mushrooms and a few grinds of black pepper.  Add some veggie Worcester sauce, and a dash of soya sauce.  Cook until nicely softened and browned.  Add ground almonds, dried oregano and cashews and mix.  

Meanwhile (or after if you are no good at multi-tasking!) in a separate pan  make a vegan cheesy roux sauce.  If you are not familiar with the process here are the basics - heat oil in a pan and when hot add a bit of flour and the nutritional yeast until it comes together in a dough like fashion.  Cook this for about a minute and then add soya milk a bit at a time and keep mixing until the desired thickness of sauce is achieved.  Add a dash of balsamic to just give it 'an edge'.  

Add the mushroom mix to the sauce mix (or vice versa if you are feeling like being alternative!).  Have a taste.  Not bad huh?  Well just wait until you pop it into the pastry and cook it up!  If you disagree at this point in the recipe, well good for you - just add that little extra that only you know it needs.  

Roll out the pastry (feeling very pleased if you made it yourself) to fit a flan dish and then fill it with the luscious mushroom mixture.  Cook at about 200 degrees C for approx 30 minutes until nicely brown on top.

Enjoy!......and thank you Rainbows End Cafe for the culinary creative inspiration!

Rainbows End Cafe, 17b High Street, Glastonbury, Somerset, UK.  01458 833896

Cry of the Innocent

About a couple of weeks ago a friend sent me the details of this film.  I must admit that I started watching the trailer and then after only a few seconds I stopped.  At that time, I just couldn't bear to continue.  I am ashamed of that to be honest.

However, life isn't always pretty and to be part of a change you have to know and face the hard cruel facts; after all that is why I was a hunt saboteur for over 20 years and why I have been vegan for over 25 years.  So today I watched the whole trailer and yes, it does leave a hole in your heart, an empty pain in your core, but it should also do two more things; remind you as a vegan that you are on the right side of morality and stir you to look at what further action you can take to support those who are shouting from the top of their voices about the inequality and abuse dealt to those who cannot speak for themselves. 

As I write this Dillon, our next door neighbours cat, wraps himself around my legs and vibrates the room with full throated purring.  If only all animals could be as happy and lucky as Dillon.

Please visit the website and, if you are able, send them a donation towards this production, however small.  It will add your voice to the many and help the film makers shout loud and clear on our behalf and, most importantly, on behalf of the innocent.

Running Away With Your Thoughts

Phil and I had only just been talking a couple of days ago about the psychology of running.  I even found a book in a store this week called 'Running with the Pack' which covers this area.  I'm very much looking forward to reading it.

`Most of the serious thinking I have done over the past twenty years has been done while running.'  Mark Rowlands has run for most of his life.  He has also been a professional philosopher.  And for him the two - running and philosophising - are inextricably connected.

It is basically an area that I feel I need a lot of work in if I am to become a better runner.  My mind is far from focused at times and too easily distracted by thoughts of things to do and worry about.  I figured that I should really be concentrating on the running and getting 'in the zone' instead.  Isn't that what all serious runners do to improve their running? 

Phil then found this short film and sent me the link.  It is a really clever little idea of a film that made me realize that running isn't just a means of getting physical; it's also a 'mental space'.   I've been thinking it's wrong to let my thoughts 'run riot' but really it's totally normal and as important in some ways as the physical side of running.  Sure I would love to reach some form of zen meditation whilst chasing a PB but if all the other stuff chooses that moment to have some personal counselling instead then who am I to argue with myself?

The head is a funny place to be in when you are running. Hopefully the zen bit will follow in time.

A film by Matan Rochlitz and Ivo Gormley

Pounding the tarmac through the seasons, a band of runners are brazenly challenged with intimate questions as they pace their routes.  Liberated from responsibilities, their guards drop dramatically, releasing funny and brutally frank confessions, and weaving a powerful narrative behind the anonymous masses.

A Vegan Restaurant in Cornwall!

In about two weeks Cornwall will be treated to the opening of the first vegan cafe in the county.  I thought it would be years before momentous events such as this would happen in Cornwall and believed that the only way of possibly ever enjoying fully vegan culinary establishments was to travel to the likes of London.  But pinch me, it is true, Cornwall is indeed seeing the opening of Wildebeest very soon and the chosen location is Falmouth.

‘Welcome to Wildebeest, a brand new vegan café/bar situated in the bustling harbour town of Falmouth, Cornwall. You’ll find a warm and friendly environment, an exciting menu using the freshest ingredients, delicious drinks and sweet treats. Our vibrant, diverse dishes draw inspiration from around the world – we want to share the food and drink that we love, so at Wildebeest you can enjoy everything from noodle soups and tostadas to cupcakes and cocktails. Everything we serve is vegan, but our aim is to delight herbivores and carnivores alike!'.  http://www.wildebeestcafe.com/

The sample menu looks amazing and I am sure will act as a magnet for all vegans and veggies living in and visiting Cornwall, and hopefully those curious and adventurous omnivores who appreciate exciting, quality culinary experiences.

We wish Josh and Rose all the luck with their new venture and will be sure to visit at the earliest opportunity.  Check their website out and give them a ‘like’ on their Facebook page to let them know we are all behind them.

No Idea Lasagne

You know the feeling; you have had a hard day at work and you just want to chill out when you get home.  Yet you know that a really good plate of food will do just the trick in turning the day around for you; if you could only be arsed to cook it.  

That was the scenario that faced me last night.  I stared at our weird assortment of vegetables (aubergine, cabbage, a red pepper, carrots, onions, a few mushrooms, home grown lentil and mung bean sprouts and avocado) and nothing immediately sprang to my tired and lazy mind that I fancied eating.  Then I started to rummage in the store cupboard and found lasagne sheets, a can of chopped tomatoes and that vegan store cupboard must; nutritional yeast.  Another glance at the vegetables started to back up the plan of a lasagne and I set to work, after checking that I had plain flour and enough soya milk for a white sauce.  I was suddenly on a ‘ready, steady, cook’ mission!

The first step was to fry up the onion.  Often I start with this stage not knowing exactly what I’m eventually going to be cooking but my mind was already in multi-tasking mode as I simultaneously chopped up the aubergine, de-seeded the pepper and started on the white roux sauce.  The aubergine was then tossed in to cook away with the onion whilst I placed the whole pepper on a baking sheet in the already heated oven to roast.  I had plans to place the chopped up roasted pepper on the top ‘cheese’ sauce layer of the lasagne rather than lose its flavour among the main layer of veg.

With the white sauce (oil, flour, nutritional yeast and soya milk) now bubbling and thickening, I then added a dash of balsamic vinegar and a quick grate of nutmeg to finish it off.   I then halted suddenly wondering whether the aubergine mixture was enough to fill out the lasagne before I realised that I had the few mushrooms to use and that can of chopped tomatoes.  It still felt like it just needed something extra to bulk it out so I investigated the freezer and discovered a part bag of veggie mince left over from Christmas.  Perfect.  With a dash of veggie Worcester sauce, a spoon or two of tomato puree and a sprinkle of herbs the veg layer was complete and I was layering it all up into a loaf tin (complete with the roasted red pepper and a bit of vegan cheese on top) just before I had finished my first cup of tea since getting home.  It had been a fast and furious mission and the fact that the kitchen suddenly looked like a whirlwind had hit it was beside the point.  A 'reasonably healthy but proper winter stodge' meal was on its way! 

There was however now time to add a bit of a virtuous vibe to proceedings.  The cabbage and carrot provided the basis for a quick coleslaw made with a left over quarter pot of vegan sour cream, a scattering of hemp seeds and a dash of cider vinegar.  The sprouts and avocado would also feature on the team of raw side dishes.  All that was left to do was a quick tidy and wash up before I was sat in front of the roaring open fire waiting with chilled anticipation for my well-earned plate of comfort food to finish cooking.

It made me think that sometimes you just have to get on with it.  It’s a bit like going for a run.  You waste so much time dreading the run but once you are up and doing it you feel okay.  Then afterwards you feel pretty damn pleased with yourself for making the effort. 

There is no photo though as that was far too much effort last night!

Be bothered, be adventurous and enjoy!

Storms, Surfers and Seagulls

Today we were storm tourists.  We thought about checking out what the Red Bull Mission Three crew were up to at Bluff, down near Hayle.  However, once checking on the website, it indicated that everybody had had that same idea and spectator traffic was at a max.  The idea of driving to a nice quiet parking place and then walking around the coast path to avoid the crowds was made less tempting by the heavy rain and gathering wind so on that basis we decided to catch up with the action via the more luxurious benefits of the internet later.  

That said, we still had a strange fascination with being 'one with the storm' so headed down west to see what was happening.  We found ourselves down PZ (Penzance) way with the added lure of a visit to the local health food store Archie Browns.  

Overlooking St Michaels Mount, we marveled at the tumultuous seascape where normally a glistening blue calm resided.  Even the pirates of the sky, the seagulls, were struggling in the face of the oncoming deep sigh of nature. 

We drove along the seafront of Penzance and along to Newlyn to see the much reported effect of the recent storms.  Despite being past high tide, the normally placid seafront was being lapped by incoming waves and was littered by sea debris.  It was obvious that it had already taken a lashing.  The pebble and seaweed strewn basketball court along the seafront was understandably deserted.

Upon approaching Newlyn Phil thought he had spied surfers in the water so we went along to investigate.  It appears, despite the noisy abusive weather, there were places of opportunity when it came to surf.

Incoming! Storm Force Cornwall

It was a pretty rough night on Tuesday and another eventful drive to work on Wednesday morning. 

The news is full of the fact that the main railway line to Cornwall is now completely out of action due to the sea attacking the line at Dawlish in Devon.  

The rail journey down to Devon and Cornwall is one of the most picturesque rail journeys in the UK but it has its disadvantages too when it comes to its proximity to the sea.  It could be March before this is reinstated and that's if the weather behaves in the meantime. That is unlikely any time soon though as we have yet another storm on its way Friday night and into Saturday.  

The swell chart looks even more amazing for this next storm (very rarely do you see black on these charts).  Things are just getting crazy down here.  You expect a bit of wind and rain in the West Country during the winter (even in the summer!) but I don't ever remember such a prolong period of abusive and wild weather. 

This coming Saturday will see the fourth big storm in a row since 'Hercules' struck on 6th January.  The storm on Saturday is not meant to be as big as 'Hercules' but the wave heights are expected to exceed those of the previous three storms.  Whilst some fear the oncoming tide of continuing weather madness others reap more adrenaline based activities from the unprecedented conditions.  The Red Bull Mission 3 Live Windsurfing competition heads to Cornwall to chase down the storm as I write.  

Follow the action live here.  It could be an exciting distraction from the continuing battle against the stormy winter weather.

Cornwall's Big Wednesday

Well, guess what?  It's raining and it's windy.  It has been for quite a while now and it looks like it will be until, well who knows?  Driving to work from north to south coast has become more like a water park ride than a simple country commute and everybody seems to be getting pretty fed up with it all now, particularly those sadly effected by the threat of flooding.

However, if you put all the threat and inconvenience aside (if you can), it does make for exciting weather particularly so as the media are going crazy over the prediction of  'Big Wednesday' surf tomorrow and an even bigger Saturday swell.  

The "largest waves" ever is being screamed from the headlines but this refers to the size of Wednesday's expected swell, which is forecast to be 28 feet at high tide.  While huge, these are not the biggest waves ever to have hit Cornwall, rather this is set to be the biggest nearshore swell size anywhere in the world on that date with more predicted for Saturday.

It sounds all very exciting though and the swell showing on the charts heading for the Cornish coast sure looks exciting too.  Watch this space and we hope that everybody stays safe whether they are 'battening down the hatches' at home or oohing and aahing at the sheer power and beauty of nature as it crashes against our beaches and cliffs. 

Well, I'd better post this now as the wind is building and the rain thrashing against the window and the news has just announced power cuts across Cornwall.  Better get the soya candles ready and post this quick!

Scott Jurek - Eat (Good Salsa) and Run

Another great book that Phil gave me for Christmas was Scott Jurek's 'Eat and Run'.  I devoured it; both the story and also the recipes included.

For those of you unfamiliar with Scott Jurek, he has dominated the sport of ultra marathons for almost twenty years. The man has run 165.7 miles in 24 hours.   He is also vegan and therefore a great advocate of the physical benefits of a plant based diet.   I just about manage 3 miles in 26 minutes so, although some may argue that he is 'a tofu dog short of a picnic' for running those distances in one go, I personally think the man is a legend.  

His book, 'Eat and Run', documents his unremarkable childhood and his quest to find his own personal meaning, in his case through running.  It then documents his ascent to global dominance in long distance running, and his realisation of the importance of a plant based diet to fuel such mind and body boggling success.  It is with this in mind that he includes simple but effective recipes within his book.  One such recipe is that for a seemingly ordinary Salsa Verde but, just like the unassuming qualities of Scott belie the extraordinary physical talents of the man himself, this recipe too is full of surprises.  It is no ordinary salsa verde.  We know because we recently made it.

Scott's version is meant to be 'brilliant green' (hence Salsa Verde) but due to using a dried poblano chilli, Phil's was rather more brown in colour.  We were fortunate to have a little stash of home grown tomatillos in the freezer which were just crying out to be involved in this particular recipe once suitably thawed out.

Scott Jurek's Salsa Verde (p.220 Eat and Run)

Coconut oil or canola oil (Phil used rapeseed oil)

12 medium tomatillos

3 garlic cloves unpeeled (Phil used just 2)

1 small white onion, peeled and quartered

1 - 2 Jalapeno peppers (optional) (Phil used 1 teaspoon of Serrano green chili sauce)

1 Poblano pepper (Phil used 1 dried and soaked)

2 sprigs of fresh coriander

1 teaspoon sea salt

Preheat oven to 200 degrees C and oil a baking tray.  Roast the tomatillos, garlic, onion and peppers for about 20-30 minutes until lightly browned (Scott's recipe mentions covering the tray with foil but Phil didn't bother with this).  Cool slightly then peel the garlic and de-seed and stem the pepper (if you used fresh).  Add everything into a blender and blend until smooth.

Keeps about a week in the fridge or it freezes well.

We have enjoyed this 'salsa marron' (brown in our case!) in various capacities this week but quite the simplest and most delightful has been in a bowl sprinkled on top of tortilla chips and fresh green lentil sprouts.

Enjoy!.........and have a read of 'Eat and Run'.  It will inspire regardless of whether you are a runner or not.