We’ve spotted some lovely vegan goodies around for Easter this year, see our page for listings.
Something else new and lovely: The Vegan Lifestyle Association. A not-for-profit organisation, it is 100% committed to saving lives and saving our planet. Achieved through proactive education on the multiple benefits of a Vegan lifestyle and supporting all those who wish to try it. It’s also free to join with many member benefits, discounts etc. Go see!
It’s an exceptionally frosty morning. But it’s okay. Because we have hot chocolate and Nudie snacks.
Nudie snacks are toasted coconut chips, rich in healthy fats and fibre and decidedly moreish. You can make vegan bacon with them. You can top curries with them. You can eat them for breakfast with your cereal. They are available from Amazon and Whole Foods at present.
A beautiful birthday cake for a beautiful person:
In other food news: Graze are offering a free, no obligation to continue, first box again and we have a new lasagne recipe over on frugal.
We’re close to the Solstice now. It is very dark. Above is a strange and dark perspective of our wild and non-conformist tree cut from the garden leading nicely into Hotel Chocolat’s first completely vegan collection. What a gift:
The All Dark Collection: The perfect gift for vegans, dairy-avoiders, or lovers of deep, intense cocoa, featuring truffles, puddles, nano slabs and single-origin cocoa. Yum.
The Booja Booja Champagne truffles we had tried before, hence our delight on seeing them in the box. They are smooth and rich and decadent, perfect for a special occasion or as a gift or treat.
The Eskal mints and fruit crèmes were new to us, but both very enjoyable, the mints reminiscent of Bendicks and the crèmes delicately and naturally flavoured. The company do quite a large range of vegan and gluten-free foods (we like the pasta and noodles too).
Lest this post be ever so sweetly misleading: Goodness Direct are actually an online health food shop, selling everything you would expect from such a store including fresh vegetables, bread and household items. Despite the fact we live in the North of Scotland, a package from them usually arrives the day after ordering. They offer free delivery on orders over £35. We’ve used them for years and know their customer service to be excellent.
Let’s finish up with an evening loch picture, just because:
A very nice roast, the sweet spiciness of the chestnuts making it quite different in flavour to our cashew and walnut ones. Serves four generously.
Fry off 2 large red onions and 4 sticks of celery, both roughly chopped. Add in seven cloves (or less, up to you) of finely chopped garlic and a good bunch of fresh rosemary, scissored in.
Once the above has softened add a jar or tin of chestnut puree and stir until dissolved. Add a little water (about half a cupful) before mixing in a cup of Orgran Rice Crumbs (or other bread crumbs) and a couple of tablespoonfuls of gluten-free flour. Salt to taste.
Place in an oiled loaf tin and bake at 200C for at least half an hour or until firm. Yum. Slices well cold the next day for sandwiches or salads too.
Delicious and fresh after the rich food of Yule, the courgette bases are juicy and flavoursome. Nice as canapés or a starter.
Brush a baking tray with olive oil . We used three courgettes, sliced to just under a cm thick, to cover a full size oven tray. Top with pizza sauce of your choice: ours consisted of passata mixed with a little olive oil, finely chopped onion, dried oregano and seasalt. We topped off with some Redwood’s melting cheese, but half an olive would be nice too. Bake for about 20 minutes at 200C/400F.
And as we seem to have developed a food/tree rhythm in recent posts, here is a woodpecker hole in a Scots Pine, which happens to be roughly the same shape and size as a mini pizza bite
A simple supper or a filling breakfast using up leftover mashed potato. We had one very heaped soup bowl of mash, but the recipe is versatile
Fry off 2 red onions and a couple of good sprigs of sage (chopped or scissored in). Mix into the potatoes with a block of grated cheezly and a tablespoon of flour. Squishing it all up with your hands is best. Press into fairly thin pancakes and dip each side in crumbs of some sort, we used Orgran Rice Crumbs. Shallow fry, turning once, until crispy.