Oganico Shop and Tea room Loughton

Whilst on my travels and visiting family, I always find it difficult to find places that meet my dietary needs. In fact, it's near on impossible. I love going out for tea and cake, so I always keep a keen eye for new places that I could go and actually enjoy myself at.

Whenever I go to my parents, I usually have to venture into London to find suitable places to eat, but what with having M.E, I don't get to do this very often, and when I do, I take days to recover. So when I discovered a new wholefoods shop was going to open in Loughton Essex named Organico - I was very keen to see what it was going to be like.

For a healthy person, Organico is a pleasant 10 minute walk from the underground station (central line) however if you don't like walking so much, it would make an incredibly short bus ride!

Places like Organico, are gold dust!
Especially when you have food allergies and staying in Essex!

It's so nice to see shops like these opening up on the outskirts of London. Such a relief for me too, because from my parents, it's just a short drive in the car.
Parking is easy, as Organico is very close to county council car parks (bonus points there!)

Everything is Vegan!
Vegan tea, coffee, juices, smoothies... Even the cake is vegan. What's more, is that they have a couple gluten free choices too (yes, that's vegan too, yaay!)
On my first visit I had a Gluten free vegan Almond Muffin. It was sweet, moist, and had a wonderful texture.

On another visit I had a Spirulina orange truffle (annoyingly I've lost the photo) - now knowing what spirulina tastes like, I was a bit apprehensive... But this truffle was amazingly good! Just the right balance of orange to cover the taste of the spirulina, and sweet enough to cure the sweet craving.

It's an Aladdin's Cave for organic and vegan foods products They sell an array of cupboard foods, herbal teas, home essentials. Stacked from floor to ceiling, They're bound to have what you're looking for!

I really hope that as many people as possible visit this amazing little shop, because shops like this deserve to become the norm of society.




They're fresh, stylish, welcoming and homely, whilst catering for everyone's needs. Shopping needn't be a chore - it should be a pleasure, so why shop at a big bright and noisy superstore that's full of stress, when you could probably find all of your desired things in happy little places like this?

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. 

Follow my Instagram! @AngrySquidge

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!

Healthy Lentil 'Shepherds' pie

 Today has been a feast day of gorgeous comfort food! I really fancied a shepherd's pie, but of course, without the meat.

Whenever I want something inspired by meat dishes I go for either brown/green lentils or aduki beans. Lentils are much easier and cheaper to get hold of, so are usually the first choice.

I had my organic veg order arrive yesterday. So having planned what we were going to make this week, the shepherd's pie was first on the list!

We always batch bake in this house because I can't cook most days, if I want to cook, someone is always helping, as in I choose the ingredients, sit down and tell them what to cook, and do the taste testing..

Today's meal is definitely a keeper! (I'm getting the hang of writing these recipes down)
Super comforting and super filling! If you need that full feeling without the fear of piling on the lbs,
I really suggest you try this.

So here it is.

Vegan Lentil Shepherds Pie.

You will need.
A large rectangular oven dish
A very big pan, or deep sided wok
2 pans to boil your veg and lentils.

Serves 6-8 people - I made 6 portions, because I like my food!

Ingredients

1 cup dried green lentils
1 leek
1 celery
1 red bell pepper
2 courgettes (zucchini)
400g chestnut mushrooms
1 tbsp tomato puree
1 stock cube or 1 and a half tbsp stock powder in 250ml boiled water
1 tsp turmeric
black pepper
6 slices or grated vegan cheese (optional)

Mash topping.
1 butternut squash
3 mini-medium potatoes

Start boiling the lentils.
In a food processor, blitz the celery and leek till they are very small pieces.
Add to the wok or large pan and with a little oil sweat them down.
Process or chop the mushrooms to how you like them, I used my chunky strip blade on my food processor. Leave to one side.
Chunky chop the courgette and red pepper, add to the celery and leeks, stir and cover the pan,leaving it for 5 minutes to sweat down. Add the chopped mushrooms and vegetable stock, turmeric, black pepper  and stir.
Once the lentils have softened add to the vegetable mixture and gently mix. leave to simmer on a low heat.

Pre heat oven to 180oC fan

wash the butternut squash and potatoes thoroughly as we will be keeping the skins on.
Once you have washed them, chop into cubes, rinse, add boiling water and simmer till they become soft (about 15-20 minutes)
Drain and mash well, add salt and pepper to taste.

Transfer the lentil mixture to the oven dish,






Then Add the Vegetable mash, layering or sprinkling the vegan cheese on top.

Bake for half an hour, and serve with your favourite green veg. I had peas and kale. and a dollop of mayo!


We even had berry crumble after!






I used chestnut flour, millet, vegan marge and coconut sugar for the crumble topping, and added maple syrup and amaretto to the berries, Seriously naughty!

Seriously stuffed now.

Hope you enjoy this meal as much as I did!


Fancy cake for dessert? Try this Cupcake recipe 

Easy 'Takeaway' Curry

The easiest, most versatile curry you will ever make!

It's Gluten free and Vegan

I don't follow exact recipes, I use what I have to bulk out the curry, so your favorite legumes and veg are all welcome to be in this curry - But I will give you some examples and basic instructions on what to do :-)

Due to the curry paste, this is not completely onion free, but I find that because I'm using a pretty small amount of the curry paste, I don't have any reactions.

Ingredients: for the sauce

1 200g block of creamed coconut - Grated
1 heaped teaspoon (or a measured tablespoon) of  Bhuna curry paste (it's entirely up to you if you want to add more for a stronger, spicier curry) 2 cloves of garlic
Black Pepper (I add lots because it adds a tiny kick, and has anti inflammatory properties)
A measured tsp of Turmeric powder (for colour) Add more if you like fragrant floral curries
half a tsp of Cumin 
Half a tsp of coriander 
1 tsp boullion stock
about 500ml of hot water, or enough to suit your favourite consistency 
That's the basics! If you want to change the taste slightly, add 3 cardamom pods, or a tablespoon of caraway seed - or use a different curry paste.

I like to add fried seeds to my curry for a sweet hint 

Basic veg and bean ideas for the curry sauce:

1 tin of ready cooked Butter Beans
200g Mushrooms
1 bell pepper - any colour
1 cup of cashews

Or:
400g cooked brown or green lentils
1 bell pepper
aubergine
200g Mushrooms

Or:
1 medium steamed sweet potato
Spinach
1 tin of cooked chickpeas


In a big pan or a wok, fry the chopped veg and minced garlic - add the grated creamed coconut and hot water followed by the beans or lentils. Stir, Add more water if needed.
Stir in the curry paste and other dry ingredients.
Heat through and stir often (medium to high heat for about 7 minutes)
turn the heat down, add more water if the sauce is drying up, leave on a low heat for about 10-15mins.

Serve how you like!