Month: October 2014

This past weekend I found myself in Brussels. I’m not gonna lie and pretend I went there for the city, it was all to catch Damien Rice on his European tour!

But obviously a vegan has to eat. So here’s a little break down of where I ate during my stay.

The first day in Brussels we ended up an unexciting restaurant where I had some pasta with tomato and basil sauce. It’s not worth mentioning the name since it was so dull.

But the first nights dinner was great!

Mo Mo

27 RUE DEFACQZ, 1050 BRUXELLES


Mo Mo is a Tibetan place that serves little filled dumplings and noodle based broths. It’s a simple concept but delicious none the less. After our fairly heavy and late lunch we wanted something light and Mo Mo was a great choice. We found Brussels to be quite expensive but Mo Mo was very reasonable.

L’Amour Fou

Chaussée d’Ixelles 185
1050 Elsene
We only found this place thanks to the lovely reception staff at our hotel (I’ll get onto that next!) We were completely starving and discovering that nowhere really serves food around 3pm on a Sunday. Luckily L’Amour served food until 5:30 and we managed to dash over there in time. We both had the Summer Wrap, a wrap filled with marinated rice noodles, courgette, avocado, cashew and served with salad. Had to have some homemade frites as well. Great food and great atmosphere in the bar, loads of art and young Brusselaars enjoying themselves.
Hotel Made in Louise
Rue Veydt 40, 1050 Bruxelles
Since becoming vegan my hotel breakfast adventures have been limited somewhat. Made in Louise completely blew everyone else out of the water. Fresh baguettes, sliced bread, seeded rolls, jams and preserves. Lotus Biscoff spread. Delicious hot tomatoes. Green and black tea as well as coffee. Muesli and dried fruits. Fruit salad! There was a slight confusion when I asked for soya milk (pronounced something like sodJA) but otherwise breakfast was a breeze for me.  I’m gonna be honest I think I ate the most at breakfast during our stay.
On a side note, there’s plenty of Alpro stuff in the supermarket so if you were really on a budget you could probably buy a lot of food there. I saw a lot of hummus too!
We also tried to eat at a branch of Le Pan Quotidien but the wait staff completely ignored us for nearly 5 minutes and when I approached to ask about a table they almost ran in the opposite direction! I was really disappointed because the staff over here in the London ones are charming.
Sarah xxx
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I used to hate anything sweet and sour, but out of nowhere woke up with new taste buds? That was sweet and sour addict week.
This is a great more natural take on that sticky Chinese takeaway favourite, no E numbers in sight! And it’s sneakily gluten free too.

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INGREDIENTS

  • 1 red pepper
  • 1 small white onion
  • 1 small red chilli
  • 2 cloves garlic
  • 1 thumb amount of fresh ginger
  • 3 tablespoons gluten free flour
  • 400ml pineapple juice
  • 200ml water (more or less depending on thickness preference)
  • 1 teaspoon salt
  • 1 block of firm tofu, pressed for apprx 2 hours
  • Cornflower
  • Veg oil and butter for frying

METHOD

    1. Make the sauce. Cut the onion and red pepper into large rough chunks and add to a heated pan with 1 1/2 tablespoons of veg oil and a tablespoon of butter. Cook on a low heat for about 15 minutes until the veg has softened.
    Chop the red chilli finely and press the garlic and ginger into a press and add to the cooked veg. Cook on a low heat for a further 3 minutes.

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    Add 3 tablespoons of flower to the cooked mixture and mix to coat fully. This is the base to create sauce thickness.
    Pour in the pineapple juice and mix thoroughly, the juices will thicken. Keep on a low simmer for 3 minutes. Add the teaspoon of salt. Add the 200ml of water gradually over 3 more minutes whenever the sauce gets too thick. Add more or less depending on how you like the consistency. Check the flavour and add more salt etc if you feel it needs it. Sauce is done! Take off the heat.

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    2. Make your crispy tofu. Cut the pressed tofu into strips and coat fully in cornflower. In a pan add 4 tablespoons of veg oil and heat. Add the tofu and cook without touching for 3 minutes until crispy and coloured on one side. Flip and do the same for the other side.

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    3. Construct! Add whatever you like as a side- rice, noodles etc. I went for my favourite broccoli side.

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Becky xxx

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