London Vegan Eats: Feeling Savoury

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Some of my firm favorites and some new finds (to me) vegan spots in the capital. One of my favorite Instagram accounts I follow is Vegans of Ldn and with the little bookmark option now I find myself saving more and more places that I just have to visit and make my tummy happy with.

For that health kick...
Pride Kitchen
Previously known as Salad Pride in Covent Garden. A health conscious cafe with an array of different flavored and themed wholesome salads. I took my Mum for lunch here and we felt so satisfied and full of goodness... even though we did then try the carrot cake after. Life is all about balance right?


Sanctuary
This little restaurant can be found in Fulham with a team of staff completely dedicated to the cruelty free life style.  I visited with my Sister over the Easter weekend and I had the best Tofish and chips I have ever tried served with mushy peas and salad whilst my Sister opted for the chicken nada burger. I really loved this place, an extensive menu and the presentation of food was really spot on and we both thought it was really good value for money.





Redemption 
A healthy restaurant tucked away in Notting Hill (also one in Shoreditch) all vegan, sugar, wheat and alcohol free bar which will make your feel saintly. Pictured above is the Tokyo salad of brown rice, avocado salad, seaweed and a citrus miso dressing - it tasted bloody delicious. This salad, is my kind of salad down to a t.

To satisfy those *very* rumbling stomachs...

La Suite West 
One of my Christmas presents from my Sister was tickets for Matt and I to indulge in an Afternoon tea at a hotel in Kensington called La Suite West complete with an alcohol free glass of prosecco. The sandwich fillings were so varied and full of flavor (usually something that can be a downfall at least at vegan or vegetarian teas) the highlight for us had to be the stunning coconut cream and scones with fresh strawberries.


Cook Daily
I was so excited for Boxpark Croydon to open, not only because it's one of the first cool things to happen to Croydon in the longest time and because of Cook Daily. I've currently tried 3 different dishes here, all of which all were very tasty but the Pad Thai has got to be my absolute to. Served with plenty of toasted cashews and puffed tofu. At both Croydon and Shoreditch Boxpark.


What the Pitta 
Also at Boxpark Croydon (spoiling us vegans right now) is the completely vegan doner hot spot. Fact - I've never eaten a 'proper' kebab I gave up meat at 16 and it never appealed to me when I did eat meat. This new kid on the block came along and I'd heard great things about it. What the Pitta offers home-made flat bread, delicious marinated 'meat', fresh fillings and very generous portions! Great accompanied with the seasoned fries. They also serve turkish pizzas and loaded fries topped with sauces and the 'meat' pieces.



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Strawberry and Lemon Summer loaf cake

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Ingredients
2 cups self-raising flour
3/4 cup caster sugar
1/2 tsp each of baking powder and bicarb of soda
220m; almond milk
120ml rapeseed oil or vegetable
grated zest and juice of 1 lemon
1 tsp vanilla extract
100g fresh strawberries (and some left over for decoration)

Lemon Glaze
1 cup icing sugar
1 tbsp almond milk
2 tbsp lemon juice
grated juice of 1/2 lemon

Recipe from my favourite Ms Cupcake the naughtiest cakes in town.

Method
Line a loaf tin with grease proof paper and preheat your oven t 180

In a large bowl combine the flour, sugar, baking powder and bicarb together until thoroughly combined. Add the soya milk, oil, vanilla extract, lemon zest and juice. Mix together until just combined and then gently fold in the strawberries.

Spoon the batter into the prepared tin and bake for 30-35 minutes or until a toothpick inserted into the middle comes out clean. Remove from the oven and cool in the tin for about 15 minutes.

Whilst cooling you can make the lemon glaze, mix together the icing sugar, milk, lemon juice and zest in a bowl. If the glaze is too runny add more sugar and if too thick add more milk.

Transfer the cake to a wire rack and cool completely. Once cool, pour over the lemon glaze and decorate with the reserved strawberries, cutting into thin slices or little pieces.

This cake would be equally delicious with blueberries or raspberries.





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almond and coconut biscuits

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Ingredients
125g ground almond
125g desiccated coconut
50ml maple syrup
1 tbsp coconut oil
2 tbsp brown rice flour
optional:
dark chocolate
freeze dried strawberries/ raspberries

Instructions

Firstly you want to preheat your oven to 175° 

To make these gluten free and vegan biscuits simply mix all ingredients together in a large mixing bowl until well combined. Line a baking tray with grease-proof paper, then scoop out 1 spoonful of the mixture at a time roll into a ball. Flatten the ball onto your tray and either shape into a round flat biscuit by hand or using a heart shaped cutter press the dough into a heart shape like in the picture above. When you’ve used all the mixture in this way, bake the biscuits in the oven for 12-14 minutes until turning golden brown, then place them on a rack too cool.
An optional extra which really makes the flavour pop on these biscuits is to melt a bar of dark chocolate in a bain-marie. You will need some more grease-proof paper and your tray again for the next process. Dip half the biscuit into the bowl of chocolate (as picture above) or drizzle the chocolate over the biscuits. Crush the freeze dried fruit into little pieces and sprinkle over the biscuits, once all have been done in this way place your tray in the fridge for the chocolate to set. These are light, moreish and guilt-free... well depending on how many you may end up scoffing, similar to a macaroon with the coconut and almond flavours and ideal little bake for your loved one. 

Recipe from Deliciously Ella and adapted ingredients and quantities.


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