Month: February 2014

Something a little different here today. I’m gonna give you a short little review of a new product I’ve been using! There might be a few of these coming if anything else changes my life.

As a vegan Earthlings is probably the most important thing I’ve ever seen. I’ve seen a few other films relating to the food industry and animal rights but this takes the biscuit. It’s extremely harrowing. Watching the film I found out some things I didn’t know before. Number one being where leather actually comes from. I always assumed that leather was a byproduct from the meat industry, a sort of buy one get one free if you will. After finding out that leather actually comes mostly from Indian cows, sold by families to people claiming their sacred beasts are going to be taken to sanctuaries. They are actually made to walk hundreds of miles to the slaughterhouse. Chilli pepper is rubbed in their eyes to keep them moving and their tails are broken to get them to get up when they tire. After slaughter the skin is taken and treated with numerous chemicals.

As you can probably imagine I was horrified. Leather has always been some what of a grey area for me. One that I wasn’t yet ready to confront in myself. After seeing Earthlings I decided to never buy any more leather or wool product again. I do own some leather and wool products from previously and I intend to keep using them until they fall apart.

Anyway, I digress. Now you know the reasons I will tell you about my latest purchase! Perusing through the internet for vegan hand bags I came across Matt and Nat, a vegan and cruelty free hand bag company based in Canada. I was immediately in love. I like smart stylish bags but getting vegan ones can be difficult. A lot of what I see is quirky and hippyish, sort of gawky and childish. Matt and Nat’s stuff is completely different.

Matt and Nat’s products are 100% cruelty free and vegan, made from Polyurethane and lined with a material made from recycled plastic bottles. ¬†As well as being cruelty free the bags are ethically sourced. Sounds like a winner to me.

I decided on their Matt & Nat Schlepp Tote Bag, I like really big bags for work. If I can’t fit my umbrella and a tupperware full of food in it I’m not really interested. My Schlepp is in the colour Glacier. The bag looks like it’s made of real leather and is durable, it’s taken quite a bashing on its first outing on the tube. Happily I can throw everything in there!

The bag took around 2 weeks to arrive. I’m also in love with their emerald green cross body bags so there might be another purchase on the horizon soon ūüôā

You can find Matt and Nat’s bags online here¬†and on Facebook here.

UPDATE:

It’s been a few years since I made this post but it still gets views so I wanted to make a quick update. After the Schlepp I purchased two more Matt & Nat bags which I use on a regular basis – an emerald green Matt & Nat Gil Crossbody bag and a maroon/burgundy Matt & Nat Blinkin Crossbody Bag. I use the Blinkin on a daily basis and it still looks as good as when I first got it! I also have a beautiful wallet from them as well. They’re constantly bringing out new designs and I have to stop myself from buying all of them!

Please post below if you have any questions.

Sarah xxx

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The past 2 weeks I have been annoyingly ill and started a new job. All this means no taste buds, no time, no recipes!
I hate soup, really. It’s watery, they put that standard hidden demon dairy in it and it has no flavour. But this recipe beats them all! Simple and no fuss, you can cough and sneeze whilst making it at the same time. I’m a fan.

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INGREDIENTS
1 whole butternut squash
1 parsnip
2 medium onions
3 cloves garlic
2tsp English mustard
Veg stock 700ml prepared
Salt and pepper
1tbsp Coconut oil or butter and vegetable oil

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METHOD
1. Cut and peel the butternut squash and parsnip into medium chunks and boil in a pan of water for 15ish mins until a knife goes through them easily. Once cooked drain BUT remember to keep the water for the veg stock for a better flavour! Make the stock with one stock cube and 700ml of the veg water. Set aside.
2. Whilst the veg is boiling, cut the onions into thin slices and press and roughly chop the garlic- don’t be precise with this, it all gets blended up!
3. Add 1tbsp of coconut oil to a pan and add the onions, cook them until really soft and clear- try not to burn the edges. Add garlic about 5 mins in
4. Once the onions are soft add the cooked veg and mix together. Take off the heat and blend with whatever means you have- I use a hand blender but feel free to pour into a smoothie maker etc.
5. Once smooth, put back on the heat and add the veg stock until it’s the consistency you desire. Heat through and until the soup is slightly reduced. I like my soup thick!
6. Aaaand season. Salt and pepper to taste and the English mustard. The trick is to taste, everyone’s palette is different.

So this was me all weekend

Becky xxx

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Like a sort of less guilty chicken nugget but still packed with protein!

This is a recipe adapted from Veganomicon, the greatest book in the world.

INGREDIENTS

For the chickpea “dough”
(Adapted from Chickpea cutlets in Veganomicon)

  • 1 can chickpeas
  • 2 tbsp olive oil
  • 1/2 cup/64g vital wheat gluten
  • 1/2 cup/64g ¬†bread crumbs (I use panko bread crumbs)
  • 1/4 cup/59ml water
  • 2 tbsp light soy sauce
  • 2 cloves of garlic, pressed or finely chopped
  • 1 tsp lemon zest
  • 1/2 tsp dried oregano
  • 1/2 dried thyme
  • 1 teaspoon paprika

For the batter

  • 1 cup/128g flour
  • 1 tsp egg replacer mixed with 2 tbsp water
  • 1 cup non-dairy milk

Oil to fry.

  1. Drain and rinse your chickpeas and transfer to a big bowl, add in the olive oil.  Get a potato masher or fork and mash the chickpeas into a smooth consistency.
  2. Add in the rest of the dough ingredients. Mix thoroughly with a wooden spoon and then your hands. Making your hand into a claw shape and twisting like a mixer helps to gather up all the dough! Once a ball as formed, tip your dough out on a clean surface.
  3. Knead the dough for approximately 3-5 minutes until the gluten starts to form strands. Some chickpeas might “pop” out of your dough at this point but don’t worry about it too much.
  4. Flatten out your dough as much as possible.
  5. Using a cookie cutter or a knife, cut out small rounds of the dough and set aside.

At this point you can just fry up the chickpea nuggets as is. If you want the battered version, carry on below.

  1. Start by assembling your bowls. Non-dairy milk in the first, then flour in the next and then your egg replacer mixture.
  2. Oil and heat a heavy bottomed frying pan or skillet until the oil is shimmering. Leave on a medium heat.
  3. Put your chickpea nuggets into the milk, the flour, the egg mixture and then back into the flour.
  4. Fry for 1-2 minutes each side or until golden brown.

(These can be frozen and reheated in the oven at a later date)

Sarah xxx

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If you’ve never had an avocado fry, you’re missing out. They will change your life. Below is my recipe for a vegan smokier version that can easily be made gluten free. Enjoy!



INGREDIENTS

  • 1/2 cup/118ml non-dairy milk
  • 1/2 cup/64g plain flour or gluten free flour blend
  • 1/2 tsp sweet smoked paprika
  • 1 tsp of Ogran Egg Replacer mixed with 2 tbsps water
  • salt
  • pepper
  • 1 avocado, cut into fairly large slices
  • Vegetable oil to fry
  1. Get three shallow dishes or bowls ready. Put your milk in one bowl, then the flour, paprika, salt and pepper in another and in the final bowl mix up your egg replacer mixture.
  2. Get a frying pan or skillet hot and add in enough oil to coat the bottom. Heat on a medium heat.
  3. First dunk your avocado slices in the milk, then roll in the flour mixture, then in the egg mixture and then back into the flour. Make sure they are covered evenly.
  4. Repeat for the rest of the avocado.
  5. Fry the avocado slices in the oil for around 1-2 minutes each side or until crispy and golden.
  6. Enjoy! These go great with sweet chilli sauce or vegan mayonnaise.

Sarah xxx

 



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So my first pizza dough was one to be remembered. Jamie Oliver was my recipe man of choice, I put all my trust in his doughy hands.
I made it the night before, proved fantastically, dream process, put it in the fridge, went to sleep. Easy. Woke up early for work, only to try and open my fridge but it wouldn’t open? THE DOUGH HAD NOT STOPPED GROWING. After prizing the door open with 2 hands, there the monster was. It had no joke taken over half the fridge. Peeling it from the sides it continued to rise until I killed it with the work freezer. So much trauma for a Tuesday morning.


Since Becky was bringing over the dough monster to make pizzas I decided to make Cashew cheese. We both used to really love cheese on pizza, I think Becky even more so than me! So it’s vital we have a replacement! I use a modified recipe from Veganomicon (the best book ever) which I will list below. We’ve decided not to list the recipe for the dough here but we will tell you to check out Hugh Fearnley-Whittingstall’s magic dough recipe, it’s the best in terms of overall crunch and won’t explode in your fridge like Jamie’s did.

 

 

INGREDIENTS

FOR THE CASHEW CHEESE:

  • 1/2 cup/64g ¬†raw cashews, soaked overnight in warm water with a pinch of salt
  • 1 pack of tofu, we use Cauldron (394g)
  • 2 tablespoons olive oil
  • 3 cloves of garlic, peeled
  • 1/2 tsp salt
  • twist of pepper
  • 2 tsp thyme
  • 1/4 cup/59ml ¬†lemon juice

FOR THE PIZZA:

Choose your favourite recipe! We like to let our dough rest in a round shape for 20 minutes to help the gluten relax and aid in the stretching.
We use a jar of Passata for the sauce!

  1. Start by rinsing your cashews. Peel the garlic but leave it whole. Juice the lemon and then put the cashews, lemon, olive oil and garlic into a food processor or blender.
  2. Blend until smooth, scraping down the sides if need be.
  3. Next add the tofu. I like to cut mine into chunks and then crumble it in. You will probably have to work in stages.
  4. Carry on until all the tofu is combined. It should be smooth. Add in the thyme and the salt and blend to incorporate!
  5. Scrape out into a container and you are done! Works great on bread or as a pasta sauce, in lasagna or on pizza!

Becky’s pizza: Mushrooms, sweetcorn, char-grilled vegetables, olives, artichokes, cashew cheese.

Sarah’s pizza: Artichokes, char-grilled vegetables, olives, cashew cheese and oregano.

Becky and Sarah xxx



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Hi. I’m a tempura addict.

On my way back from work on the Victoria Line all I could think of was tempura. A quick nip to the local Nisa and I was ready.

Since I got my cast iron skillet (hello, best life investment) I’ve been frying up a storm making tempura. Becky can attest to this, a lot of our dinners together at my house involve frying. My recipe for tempura is a slightly modified version of one by Hugh Fearnley-Whittingstall from his book¬†River Cottage Veg Every day.¬†It’s an amazing book.



INGREDIENTS

FOR THE DIPPING SAUCE:

  • 1 tsp miso paste (I use shiro miso, the yellow kind)
  • 1 tbsp light soy sauce (or gluten free equivalent)
  • 2 tbsp tomato paste or ketchup
  • pinch of black pepper

FOR THE TEMPURA:

  • 3.5oz/100g plain flour
  • 1oz/40g cornflour
  • 1/2 tsp baking powder
  • 1/2 teaspoon salt
  • 6-8fl oz/200-240ml ice cold sparkling water (note: I like my tempura on the runnier side so I tend to add in all of the water. Go by your own preference)
  • Vegetables of your choosing, sliced thinly or chopped into small chunks.

Oil for frying (it’s worth noting here to never use olive oil. It’s smoke point is not high enough and it doesn’t have a neutral enough flavour. Go for something like rapeseed or sunflower)

  1. Start by chopping your vegetables. I normally end up choosing carrots, red pepper, parsnip, sweet potato or squash. There’s usually a sugar snap pea or a mangetout. Tonight I also included asparagus which was INCREDIBLE. Do it.
  2. Measure and sift together your dry ingredients in a bowl. Start adding your sparkling water slowly and whisk until it resembles a sort of thin cream. It’s fine to have some lumps, the key is to not knock out too much of the air from the sparkling water.
  3. Get your pan ready. I use a cast iron skillet but you can use a deep fryer or a heavy bottomed sauce pan to do this. Make sure the bottom of the pan is covered in an even layer of oil.
  4. Heat the pan on a medium high heat until it starts to shimmer. You will know it’s ready when a bit of batter flicked into the pan immediately starts to fizzle.
  5. Working in stages dump your vegetables into the batter, shake off the excess and then put them into the pan. 2-3 minutes each side, sometimes less and they will be done.
  6. To make the dipping sauce simply whisk together all the ingredients.
  7. I like to finish my tempura off in the oven for 5 minutes at 350f but this is completely optional. Also works great with sweet chilli sauce!

Sarah xxx


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Towards the end of the month these are a stable 3 day a week meal for me. This is one of those weeks. Veg filled and filling, cheapest quickest meal ever!


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INGREDIENTS

  • 3 large handfuls of frozen veg
  • 2 cloves garlic
  • 100g gluten free plain flour
  • 1tsp baking powder
  • 1tsp caster sugar
  • 75ml soy milk
  • Salt and pepper
  • Oil to fry

METHOD
1. Defrost the veg in the microwave until soft, cut garlic up into small pieces whilst they are defrosting
2. Add garlic to the veg with the rest of the ingredients, add salt and pepper to taste and mix until combined
3. Heat a pan with a few tablespoons of oil until hot
4. Add a few tablespoons of batter for each fritter and fry for approx. 3 minutes each side
5. Remove excess oil with kitchen roll and serve. Sweet chilli sauce is a treat with these!

Becky xxx


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For Valentine’s Day my mum bought me a heart shaped chocolate mould. Her original intention was to make me some chocolates with it but she ran out of time.

So here I am showing you a recipe I came up with today. A bit late for Valentine’s Day but there’s always next year.



INGREDIENTS

For the chocolate truffles/bark

  • 4¬ĺ oz/134g¬†70% dark chocolate
  • Chopped apricots
  • Almonds
  • Any other topping of choice

For the coconut butter truffles

  • 4 tbsps Coconut butter, divided
  • 1/2 teaspoon of maple syrup, divided (optional)
  • 1 teaspoon cacao powder
  • Cacao nibs

If you’re like me, your coconut butter is completely solid. If it is, fill up a heat proof bowl with hot water and leave the jar in it until the coconut butter is soft enough to stir with a spoon.

For the coconut butter truffles

  1. Start by making sure your coconut butter is throughly mixed and then divide your 4 tablespoons of coconut butter between two ramekin dishes.
  2. In one dish mix the cacao powder and the optional maple syrup. If your coconut butter is sweet, leave it out. In the other mix the rest of the maple syrup and however many cacao nibs you desire!
  3. Press the coconut butters into your mould.

For the chocolate truffles/bark

I ended up making chocolate bark as well as chocolate truffles because I had too much chocolate left over. If your mould is big enough you can choose to either make multiple truffles or just make bark.

  1. Break your chocolate into chunks and then put it in a heat proof bowl on top of a saucepan of boiling water. Keep stirring until all the chocolate is melted
  2. At this point you can pour the chocolate into your moulds and add whatever you like. I sprinkled in some cacao nibs.
  3. If you are making chocolate bark as well, line a baking tray with some grease proof paper. Pour the chocolate out onto the tray and smooth it out with a spatula.
  4. Sprinkle the chocolate with the almonds and chopped apricots.
  5. Place the chocolate bark and your chocolate mould into the fridge until they are set!

Sarah xxx


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When a good friend of mine asked me if I’d like to go to Barcelona I jumped at the chance. My first thought was: where am I going to eat? Luckily for me and for my fellow vegans Barcelona is teeming with vegan and vegetarian food options.

I’ll be outlining a few here and giving you a few tips based on what I learnt over the four days.



Day one.

We arrived at our hotel in the early evening, the Hotel Barcelona Universal, right opposite the Paral-lel metro station. This proved invaluable. The hotel itself is a short walk from La Ramblas and most of the restaurants and shops I will mention in this post.

Veganoteca
c. Valldonzella, 60, 08001

One of the first places I wanted to go was to Veganoteca, a vegan grocery shop that I had found through Happy Cow and other internet research. Quite a small shop but brimming with vegan and vegetarian friendly products. They had 2 fridges full of faux meat products, tofu, tempeh and vegan cheeses. Two big freezers with frozen faux meats and ice creams. All of the popular brands like Wheaty, Frys and Sheese. They also sell pastries behind the counter but as it was quite late already we didn’t try any of these. The man behind the counter was very nice, humouring us in our language barrier by typing out the total for us on a calculator!

Ceres Natural
Ronda de Sant Pau, 49, 08015



On the way back from Veganoteca we found Ceres Natural, a plant based health store. Ceres had a huge selection of nut milks, some I had never seen before, like baobab! Lots of tofu and fresh vegetables available. As well as nuts, seeds, grains and all the other things you would expect from a well stocked health store. Unfortunately, we had gotten all we needed at Veganoteca so we ended up leaving empty handed from Ceres Natural.

Tip #1: Most of the big chain supermarkets (Dia and Consum) stock soya, almond and other nut based milks. If you are on a tight budget they are a lot cheaper than going to a health food shop.

Wheaty salami, chocolate covered rice cakes, almond milk, vegan pesto, omega bread all from Veganoteca.
Bowls, chocolate soya pudding, orange juice, soya milk, pears, avocado and muesli all from Dia and Consum.

Tip #2:¬†If your room has a mini bar, USE IT. We filled our mini bar with the food we bought. We didn’t have to go out for breakfast once and this saved us a huge amount of money. We also made and took our own sandwiches everywhere. It’s a good idea to make your own food, both if you are travelling in an area where you are unsure of the vegan options or if you are on a tight budget.

After our trip to the supermarkets surrounding our hotel we set off in search of our first restaurant choice, Cat Bar.


Cat Bar
http://www.catbar.es/
 Carrer de la Bòria, 17, 08003

Cat Bar is a bar and cafe with vegan burgers. The ordering system is a list of the burgers and their sides (bravas, English style chips, salad) on which you put a cross next to what you would like. We both chose the Black Cat burger, which is a bean burger with lettuce, tomato, aubergine and garlic sauce. The burger was very flavourful. My only complaint about Cat Bar is that some of the potatoes were slightly raw, I’m not sure if this was because of the time we were there (10pm) or not. There was also a very friendly dog in the bar which I was very happy to give a good pat! Cat Bar is ridiculously cheap, two burgers with two green teas and a soft drink cost us around 20 euros.

Day two.

On our second day we decided we needed to go see Gaudi’s Sagrada Familia and Park Guell. We had our breakfast in the hotel fairly early and made our own sandwiches from our supplies. We ended up getting to Sagrada Familia fairly early, around 10:30am and the queue was already building. The queue moved very quickly however and we hardly had to wait at all. We opted to pay a little extra for the chance to go up inside one of the towers. Our time was two hours from when we had entered the church so we had a look around before going outside to sit down and enjoy the sunshine.

Enjoying our salami, pesto and avocado sandwiches.

Soon our two hours was up and it was time to ride the lift up to the towers. This involved a 50 metre lift ride and then climbing a narrow stair case up. We crossed over a bridge with fantastic views of Barcelona before descending again on the other side. Lots more narrow stair ways and the chance to stand on the balconies of the towers. Not for the faint-hearted. Next was the worst bit of all, the rest of the way down was a SPIRAL STAIRCASE. Nightmare. We finally made it to the bottom after a lot of groaning and had to have ourselves a rest.

Next we made our way to Park Guell. The park is fairly large and contains Gaudi’s house and some other work of his. The out lying areas of the park are free to use but the main area is ticketed. We decided to go in to the ticketed area.

A cat friend I made in the park (and the only cat I ever saw in Barcelona!)

We had a walk around the park and sat down to admire the view. The park is high up so you can see right out across Barcelona. We thought the park was nice but we weren’t sure it was worth the ticket price. Next time I don’t think either of us would bother to go again. It seemed more of the place for a die hard Gaudi fan, something that neither of us are.

That evening we ended up having a wander around¬†La Boqueria, the biggest and most famous market in Barcelona. The market is quite the spectacle. Huge displays of fruit and vegetables, meats, chocolates, fish and spices. We ended up getting a mango and coconut juice at one of the stalls which was probably one of the best things I’ve ever drunk in my life. They had a lot of exotic fruits available that I hardly ever see here in London. I bought myself a mangosteen to try and the stall owner gave me a Rambutan for free!

After our market wander we decided to make our way to Sesamo, another vegan/vegetarian restaurant I had found online.


Sesamo
Carrer de Sant Antoni Abat, 52, 08001

By the time we found Sesamo we were both ravenous. We were the first ones inside after it opened at 8pm. The chef was very friendly and welcoming. I think he realised straight away that we hardly spoke any Catalan or Spanish and so spoke to us in English.

Specials board at Sesamo, written in English with vegan options clearly displayed

We both decided to try the Sweet potato, coconut and macadmia nut soup, I opted for the vegan option of the Sauteed mushrooms in eco beer puff pastry tart and Eleeshia chose the lasagna. From reading Kristy of Keepin’ it Kind‘s post about Sesamo I wasn’t expecting much in the way of innovation when it came to replacing the cheese in my dish.


Padron peppers with lime, chilli and salt


Sweet potato, coconut and macadamia soup


Mushroom in eco beer tart (cheese replaced with tofu)

The soup was my favourite part of our meal at Sesamo. Incredibly delicious, creamy and a great depth of flavour. I finished the entire (rather large) bowl. The tart was a little more disappointing, the cheese had been replaced with pieces of tofu. The mushrooms had a great flavour from the beer. The salad however, was SO salty. There were capers and nuts mixed in as well as dressing and balsamic vinegar. The combination of the capers (which I love) and the balsamic completely overpowered the salad. I didn’t dislike our food at Sesamo I was just disappointed in the lack of innovation and the saltiness of the salad. The soup and the padron peppers however were a complete winner.

Day three.

On our final full day in Barcelona we decided to leave the city and to visit the monastery at Montserrat. We made our sandwiches and had our breakfast like usual before catching the 10:36am train from Espanya to Montserrat. The train ride was fairly uneventful but did leave me feeling quite nauseous due to the heat and lack of ventilation on the train. When we arrived at our stop we bought tickets for the cable car. The cable car holds 35 people and was built in 1930. It’s essentially a giant yellow box that you stand in. The journey to the top takes around 5 minutes. I wasn’t much of a fan of the cable car going up, I dislike the feeling of not having solid ground beneath me!

When we got to the top we were greeted with the most amazing views! We took a bunch of photos before walking up to the top. Montserrat is quite touristy and has a cafeteria, museum and multiple gift shops. We went to the information desk for a map and then to check out the cafe. The cafe was one of those buffet type ones but we were both starving so we decided to get some food. We ended up with a plate of chips and some grilled vegetables. The vegan options were quite limited. After eating we made our way into the basilica to listen to the Montserrat boys choir sing. The singing was somewhat hampered by people insisting on taking flash photography (which wasn’t allowed) during most of the performance. The church is very beautiful, with large frescoes behind the altar and gold decorating almost everything.

After exploring the basilica we decided to queue up to see the black Virgin Mary of Montserrat. She is a wooden statue of the Virgin Mary holding the baby Jesus, she was inside a case but one of her hands (holding the bowl of the world) is outside. You are encouraged to touch her hand and to seek some kind of blessing. I’m not religious at all but I do enjoy the reverence of holy artifacts. Getting to touch her hand was a great experience and one I will not forget.


Prayer candles lit for the Virgin Mary.

We left Montserrat around 2:30 and made our way back to Barcelona. We ended up at Barcelona’s port and the Rambla Del Mar. The port is very pretty but quite touristy. For a while we sat in the sun next to the water before having a walk along the front. On the way back to the hotel we stopped at a bakery I had read about that sold vegan cakes and patisserie. The owner was a very old and sweet man who didn’t speak a word of English. I chose a chocolate, caramel and hazelnut patisserie which he wrapped up for me.

The Excelsior from http://www.lujuriavegana.com/
Bought at Carrer Nou de la Rambla, 32 (Pujol building) 

This cake is hands down one of the best vegan cakes I have ever eaten. A lot of the time people gauge how good vegan food is based on whether you can tell or not. You cannot tell at ALL with Lujuria Vegana cakes. I was transported back to my pre-veganism days when I had patisserie at Laduree in Paris. Simply sublime. Do not miss out on going! We went back twice but both times the bakery was closed so I am unsure of what hours they keep.

For our final dinner in Barcelona we decided to visit Rasoterra.

Rasoterra
Carrer Palau, 5, 08002 

Books in Rasoterra.

Rasoterra is a lovely, light and comfortable restaurant. They have a lot of books available to read, vegetarian cookbooks and the magazine of the Slow Food movement. The owner was very polite and brought us a menu in English. The food at Rasoterra was my favourite of all the places we visited. Eleeshia had the gnocchi and I had a trio of tapas. I chose the patatas bravas, artichokes and the tofu and vegetable gyozas.


Patatas bravas with spicy tomato and vegan aioli

Artichokes with roasted young garlic and hazelnut heart cooked in wine


Tofu and vegetable gyozas


Gnocchi.

The food at Rasoterra is SO delicious. You should have seen my face when he brought over the bravas and there was VEGAN AIOLI! So exciting. Everything was amazing, I have no complaints at all about the food or the service. The owner was very good to recommend a local beer to Eleeshia. The only thing I regret about our visit is that we were too full to eat dessert!

Day four.

We spent our last day in Barcelona wandering around. We spent a while in La Boqueria, bought some spices and some gifts and had some more coconut mango juice. We went for a wander and found the Arc de Triomf. We had a rather disappointing lunch (think chips and nothing else) at the Rambla Del Mar before trying to get some vegan gelato at Gelati Gelati! Unfortunately Gelati was closed so I missed out. We made our way back to the hotel and got our bags before starting on our journey back home!

Final thoughts and tips.

  • Plan ahead, do your research before you fly. A lot of my knowledge of where to eat came from other peoples blog posts, Happy Cow and Tripadvisor.
  • Get a decent map!
  • Free wifi is your friend
  • Make your own food!

Sarah xxx


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Secretly I’m a bit of a health addict. I like my morning runs, kettlebells and spin sessions.
I fully stand by eating healthy improves your exercise positivity, so here’s a really good get up I make time for at weekends!

I don’t have a fancy juicer, just a freebie smoothie make I got free thousands of years ago when signing up to the gym. You can get them for a basics tenner, and I find it really useful!

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INGREDIENTS

  • 1 orange
  • Half a grapefruit
  • Squeeze of lime
  • Squeeze of lemon
  • Small chunk of ginger, grated
  • 2 small handfuls of spinach
  • Cup of water

METHOD
1. Squeeze the juice from the orange, half grapefruit and add the lemon and lime juice into the smoothie maker
2. Grate the ginger and add the spinach into the maker also. Put water in to dilute to taste
3. Put lid on, blitz for about a minute or so
4. Strain out the juice to get rid of any lumps, done!

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With a bit of sunflower rye bread and dairy free spread, gooood morning.

Becky xxx


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