20171221_132836

This gorgeous plate of vegan (tofu-based) fish and chips was lovingly prepared for us by the good people of The Ship Inn at Ouseburn in Newcastle-upon-Tyne, UK.

20171221_142439

This pub switched to an all-vegan menu at some point in the recent past (last couple of years) and this was our first visit. They also had several vegan beers on tap. As well as the fish and chips, which my partner greatly enjoyed, another member of our party sampled the Lucky Taco (below)…

20171221_132924

… and I had the Aloha Teriyaki Burger, which was very tasty.

20171221_132932

Great vegan food, relaxed atmosphere, dog-friendly, and with a cool exterior. I definitely hope to eat here again and highly recommend that you drop by, next time you’re in the north-east of England.

20171221_130240

20171221_130606

raspberry

Happy New Year everyone!  This year we are in the UK for four weeks, visiting my in-laws in the UK for Christmas and New Year (as we do every two years). Tonight I decided that I should contribute some dessert, but I didn’t have much time or energy for anything fancy. My husband suggested just fruit and icecream, and I was thinking of halving some strawberries (as I said, not a lot of time or energy!). The supermarket didn’t have any strawberries, but did have lots of lovely raspberries. So we ended up with this very simple dessert: some lovely vegan icecream called Swedish Glace, some raspberry sauce (see below) and a few fresh raspberries on top.  Very simple, fiendlishly effective. (In other words, it was really yummy.)

For the raspberry sauce, just put a punnet of raspberries in a saucepan with a little water, over a low heat. Add a tablespoon or two of brown sugar, to taste. After 10 minutes or so, the raspberries will collapse into a lovely mush: you only need to stir occasionally. When you’re happy with the consistency, take it off the heat and let it cool: we ate ours at just above room temperature. You can strain the seeds out if you’re really keen, but I didn’t bother. Really easy, full of flavour.

20170703_130559

I have just come to the end of a really, *really* busy couple of weeks at work. I haven’t got any photos of lovely food that I’ve made recently, mostly because the food I’ve made recently has all been stuff that I’ve posted about here before.

But I’ve had this photo sitting around, waiting to have its moment in the sun. That moment is now. This is from lunch at Sweet Bones in Canberra… from back in July. We spent a few days in Thredbo with my sister’s family, and I jumped at the chance to have lunch at Sweet Bones on the way home, to show my partner and kids why I love to eat here whenever I can, usually when I visit ANU.

My lunch (pictured) was, I believe, their Tempeh Reuben. I definitely remember that it was delicious. I have praised Sweet Bones before and I bet I’ll praise them again.  The only problem with Sweet Bones is that they are so popular, you usually have to wait for a table. But it’s worth it.

20171107_132440

I spent last week at ANU: the Australian National University, in Canberra. The student union building is being rebuilt, so we ate lunch at a new area with several pop-up stalls serving food. I enjoyed these vegan “Peruvian-style” burritos from Mr Papa. They serve omni food (in fact, mostly meaty) but their Chica Fina burrito is vegetarian and can be made vegan: described as “pumpkin and mushroom locro with snow peas, sibaris sauce and lettuce”. These burritos were fresh and tasty. The chips and hot sauce on the side were yummy too.

IMG_2964

Looks great, don’t you think?  It tasted great too. My starting point for this cheesecake was a recipe on One Green Planet for Oreo Cheesecake Tartlets.  I made a couple of modifications: I’m always looking for ways to use up almond pulp (created as a by-product of the fresh almond milk that I make for my green smoothies, since I only see long-life almond milk in the shops near where I live).  So my base was around 1 cup almond pulp, 1 cup dates, cacao powder (about 3 tablespoons?) and some rolled oats, maybe 1/4 of a cup. Then I made the vanilla cream layer, as in the recipe linked above. As in many raw vegan cheesecakes, the cream is made from cashew nuts, coconut milk and flavourings. I didn’t have cacao butter so I substituted melted coconut oil.

But I was too lazy to make the chocolate ganache drizzle that they suggested in the recipe, so I simply topped the cheesecake with fresh strawberries when serving. I think the freshness of the strawberries added a nice element to the dessert.

Instead of tartlets, I used an 8 inch round springform cake tin, lightly greased and lined. As you see, there was enough base for a decent layer on the bottom and up the sides, and luckily, the vanilla filling came up to pretty much exactly the right height! If you haven’t made a raw cheesecake before then (you definitely should and) I should probably mention that after putting the base and filling together, the cheesecake goes in the freezer to firm up. When serving, cutting it while it’s quite frozen helps keep the base together, but I prefer to let it soften up for at least 10 minutes before eating it.

IMG_2951

A couple of weekends ago, it was my children’s school’s Market Carnival. Among the usual stalls I spotted some gorgeous looking bread from Brasserie Bread. I couldn’t resist buying a loaf of their emmer sourdough (apparently emmer is an ancient grain?!) and sour cherry loaf.  We enjoyed the sour cherry toasted, topped with vegan margarine or macadamia nut butter.

However, we didn’t use much of the sourdough. I could have put it in the freezer, as the nice person who sold me the bread suggested (I was trying to decide if we could really eat two loaves of artisan bread quickly enough). But instead I thought I’d make bread pudding. I’d just received a copy of the Joy of Vegan Baking, which luckily enough had just the recipe I needed.

IMG_2956

I was happy with this dessert, though it was very filling, being made with a wholemeal sourdough. It definitely needed the moistness of the (soy) icecream. I followed the recipe almost exactly, just using vegetable oil instead of melting vegan margarine. (I’m often too lazy to melt the margarine! and vegetable oil usually seems to work just as well.) This is good comfort food.

IMG_2873

We recently bought a waffle-maker and made some waffles. Delicious! We used Leigh’s “Basic Waffles” recipe from Veganissimo! and it worked really well.  The whole family enjoyed a weekend breakfast consisting of these waffles, which we topped with stewed apples, various berries and maple syrup. Yum.