Going Vegan in... Asda

Now there are literally tonnes of products in Asda that you can buy vegan - But I've picked out the products that I think would fit very nicely in a shopping basket for a newly turned vegan!
(Not a gluten free post - But I will be making a post for us gluten free vegans soon!)

Most jarred bolognese sauces are vegan! 

Like I said before - There are just So many products to choose from!
 it's really not that difficult these days to be vegan :-)

I hope this little post helps!

If you are interested in more vegan products head over to the Vegan Womble Where products are updated often!

Vegan Chilli non Carne

I have been meaning to post up some recipes, but because I often don't write recipes down, this task is often tricky.

Tonight (with lots of help) I have made a Mexican inspired dish. I would have called it a 'chilli con carne' But - There's no meat, onions, or chilli in fact, in this meal, so I decided to call it the mild mexican, because it should suit at least some sensitive tummies, like me. 

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Makes about 8 meals - Freezable up to one month 

The staple ingredients for this recipe are:
1-2 tablespoons Odourless Coconut oil (it's cheaper than regular coconut oil)
2 tins of chopped tomatoes
1 tin ready cooked red kidney beans
1 cup of dried brown lentils
3 large cloves of garlic
1 tablespoon cocoa powder (you could use half a tablespoon of carob powder instead or one square of very dark chocolate)
2 teaspoons smoked/unsmoked paprika
1-2 teaspoons cumin
half a teaspoon coriander
half a teaspoon turmeric - as it's anti inflammatory
1 teaspoon mild chilli powder (optional)
1 tablespoon of gluten free vegan bouillon or one gfv stock cube  (leave this out if you are super sensitive to onions)
1 bay leaf
salt
black pepper - more the merrier as it is anti inflammatory
1 green bell pepper

The veg to bulk it out - I used in tonight's recipe:
1 onion

1 medium Aubergine (you could use a punnet of mushrooms instead)
1 yellow bell pepper (as well as the green pepper)

I'm running low on veg today so just used what I had in the fridge.

You could add in a fresh onion if you're not sensitive to them.

Method:

Pre boil the brown lentils (takes about half an hour till the lentils are soft)
Chop/process your veg to the size you like them (I like them chunky) Then fry them in a large pot the coconut oil till they have reduced in size.
Add all of the staple ingredients to the large pot, stir, bring to the boil, turn the heat down to a very low heat and leave to simmer for up to an hour ( I often forget about it! So if you're like me, put a timer on so you don't forget) 




Don't forget to use organic produce where possible!

Happy eating!

 - I would love to hear from you if you have used this recipe, even if it's just for inspiration :-)

The Village Whole Food Store Enfield

When I visit my family I always struggle to find food I can eat. Without little independent shops like this, I'd be stuck with gluten free fish fingers and chips, or tuna with rice pasta and salads... Sounds all lovely, but it really does get boring!

I have been visiting this shop whilst staying with my family for a few years now, so thought it was about time I wrote a little about it.

This shop at Forty Hill, Enfield, has been open for some years, but has grown into something rather special.

Visit their website here

It's a lovely drive through some country roads which passes some lovely parks. You could easily pop in before your park stroll for some cheeky treats, (I always get a mini box of vegan chocolate truffles..) Or you could call by after your walk and try a wonderful vegetarian meal for lunch or dinner from their freezer section (I would personally recommend the gluten free vegan pies...)

The customer service is outstanding. Almost everything you could possibly need is in this shop, from health supplements, gluten free, vegan foods, to household products. Should you want something they haven't stocked, they will do their best to order in what you ask for as efficiently as possible. 
  It's busy on the weekend, but if you have time to call by during the week, you're bound to have a lovely conversation with the assistants and shop owner. 

What's more - is that they even sell homemade gluten free vegan cakes!! Seriously scrummy...

The shop offers some nutritional advice, and if you need that extra bit of help, you can book an appointment with their on site qualified nutritionist. 

If you're not sure whether you want to see a nutritionist, but want to be healthier, why not subscribe to their newsletter? It's totally free and gives out brilliant advice.

It's shops like this that make life a little more colourful and interesting. I bet you, more memorable too! We waste so much time in conventional superstores and what's worse is that we don't enjoy our time there. So why not treat yourself and explore some different places, go for a stroll round a lovely park for some well deserved fresh air, then pop into an independant shop like this one for something you have possibly never tried, and bound to love!

Simple Gluten Free Vegan Chickpea and Mushroom Pie

The easiest and rather cheap pie filling I have ever made! I was really tired and wanted something quick, so I came up with this.
I've yet to perfect gluten and rice free vegan pastry, but it wasn't a bad attempt :-)

Instead of pastry you could add mashed potato, mashed swede and carrot, mashed sweet potato, or even mix the filling with pasta - it's totally up to you!

Serves 4 as a pie

Ingredients:

For the filling:

400g chestnut mushrooms
2 teaspoons gfv boullion or a stock cube
2-4 tablespoons millet flakes/quinoa flakes/oats
tablespoon chia seeds
400g tin of ready cooked chickpeas, or your favourite legume
tablespoon tomato puree
salt and pepper
optional extras...
one medium carrot chopped
25g peas 

chop the mushrooms ideally in a food processor and sweat down in a wok on a medium - high heat
once the mushrooms have become watery, add the boullion, tomato puree, chickpeas, millet flakes and chia seeds - stir.
Add hot water if the mixture looks dry.

Once the chickpeas are heated through it's ready to eat as it is! Serve with mash potato or pasta and veg,

For the pastry that's in the photo...
3 measured tablespoons of each,
buckwheat flour, chestnut flour, almond flour
heaped tablespoon coconut oil
level tablespoon sunflower oil
tsp xanthan gum
tablespoon soya protein powder (optional)
water to bind

Bind the flours and fats together till they form breadcrumbs.
Add water a little at a time, you don't want to mixture to become too wet.
once your dough seems pliable, roll out on greaseproof paper then either bake separately at 200oc for 15-20mins or on top of the filling  at 180oc fan for 20-30mins