If my super fabulous Sheffield contact Jez (who works at The Incredible Nutshell) didn’t exist, I wouldn’t know a fraction of the vegan info that I do.
Jez keeps me updated with a lot of news and is such a proud promoter of all things vegan in Sheffield.
It was Jez who told me a while back about a new vegan café called Wild Leaf.
Flash forward a bit and I’m now being informed by my South Yorkshire super sleuth that Wild Leaf had been closed for a short while but has now reopened under new management.
Wild Leaf has a focus on nutritious foods such as buddha bowls, smoothies, salads, and sandwiches while it also serves items such as a full English breakfast, coffee and cakes.
The cafe is about a 5-minute walk from Steel City Cakes and The Burger Garden. You can see the exact location thanks to Google Maps.
Even if you aren’t attending any of the Vegan Beer Fest UK events during summer 2018, you might still like to own the t-shirt.
Each city has a white and black version of the design and for a limited time you can pay ZERO for shipping.
Yes, that’s right. Order online before midnight on Monday May 7th, 2018 and you don’t pay shipping.
These exclusive t-shirts are only available online in 2018. We will not be selling them at the events. Click here to pick your size and take advantage of this free shipping offer.
You can also buy early bird tickets for London, Glasgow, Coventry and Sheffield online now.
The Cumbrian town of Whitehaven has a vegan eatery thanks to Louise and Dave.
Check out what Louise had to say about Beans & Greens:
Whitehaven is a lovely little town in West Cumbria. After living in France for 10 years, my husband Dave and I wanted to start up a vegan bistro and a shutdown cafe was available to rent in the centre of town. We have decided to go with a small menu which is totally homemade to provide quality food to our customers. Pizza is one of our favourite things to make (we have plans to build a wood fired pizza oven very soon). From a kale pesto based pizza to an Indian pizza with creamy masala sauce and roasted chickpeas, there’s something for everyone. We have starters such as nachos with our homemade melted vegan cheese and spicy salsa as well as our tasty onion bhajis with sweet chilli sauce. Our desserts include homemade cheesecake with strawberries and vegan ice cream or chocolate chilli cake. Basically we love vegan food, the ethos of ‘being vegan’, and what we can do for the planet if we all work together. We want to show people that vegan food is delicious and can be enjoyed by everyone.
Hackney Downs Vegan Market is more than a place to buy food. For many of our traders, it has become an extended family.
Every single week I receive messages from market visitors who want to tell me that they loved the friendly, community feel of the event.
We work hard to make sure our traders feel happy, comfortable and cherished, which in turn helps create a positive atmosphere that flows onto the punters.
So, it is one big happy family but sadly sometimes people leave home.
Saturday May 5, 2018 is going to mark the final appearance of Clarisse and her superstar vegan patisserie The Sunny Spoon.
Clarisse has decided to follow up with a career opportunity which means she will no longer be able to trade at Hackney Downs Vegan Market.
Of course the food from The Sunny Spoon is spectacular, but it is the human behind the brand which is making us really feel the loss.
Clarisse has been more than just a friendly trader. She has worked tirelessly to make Hackney Downs Vegan Market a destination to which people want to return. The Sunny Spoon was one of the businesses to show up through the brutal winter months and Clarisse never stopped smiling.
Clarisse is not a person to rest on past glories. Her patisserie was already exquisite when I first met her but it is proof of Clarisse’s dedication to her profession that she never stopped working to take it all to the next level.
And as sad as I am to be saying goodbye, I know it is exactly these wonderful qualities that will take Clarisse onto even more rewarding and amazing adventures.
Thank you, Clarisse. You have been an important part of our market and you will be missed dearly.
Visit Hackney Downs Vegan Marketthis Saturday May 5, 2018 to say thank you and goodbye (for now) to Clarisse. Please follow The Sunny Spoon on Instagram to keep updated with her adventures.
The Healthy Wicked Cookbook looks just like the type of recipe collection you would actually use.
Sure it has more of a lean towards health-focussed food than you are be used to seeing on my blog, but you can’t argue with food that is simply great to look at and amazing to taste.
Some of the recipes that sound more than impressive include:
Sloppy BBQ Jackfruit Sliders with Slaw
King Oyster Scallops with Shaved Asparagus and Corona Butter
Summer Vegetable Carpaccio
Corn Dumplings in Coconut Corn Broth
Grilled Sweet Potato, Sriracha Caramel, and Kale Toasts
Porcini Ravioli with Garlic Butter and Sorrel
Chocoholic Fudge Brownies with Sea Salt and Dried Strawberries
Chad and Derek Sarno caused an absolute storm recently with their Wicked Kitchen grab-and-go range for Tesco, so it’s understandable that this cookbook is being touted as a must-have for serious food lovers.
I’ve seen Chad and Derek in action over the years and I know that they are two of the most talented proponents of plant-based food around. They know about delicious, vegan food.
The Wicked Healthy Cookbook is published May 31, 2018 but I am thrilled to be able to bring you this sneak preview.
I’d love to know your thoughts in the comments below once you’ve tried the recipe and don’t forget you can pre-order The Wicked Healthy Cookbook via Waterstonesand Amazon.
ALMOND MERINGUE COOKIES
Photo by Eva Kosmas Flores
In the fall of 2015, we featured these cookies on several catering menus. We usually made them with dried fruit powder like raspberry, then dried the meringue in sheets and broke it up into shards, as in Brûléed Pineapple with Spiced Panko, Berries, and Meringue (page 231). Flavour the cookies however you like (see the Options), but try to stick with freeze-dried fruit powders. Liquid extracts and flavourings tend to make the meringues fall. —Chad
MAKES ABOUT 50 SMALL COOKIES
INGREDIENTS
Plant-Based Meringue (see below)
1 teaspoon almond extract
Seeds scraped from ½ vanilla bean
¼ cup finely ground unsalted roasted almonds, optional
METHOD
Preheat the oven to 200ºF. Line two baking sheets with parchment paper.
Make the meringue until it is fully whipped. Whip the almond extract and vanilla seeds into the meringue.
Spoon the meringue into a pastry bag fitted with a round tip. Or use a zipper-lock bag and cut off a corner. If your parchment is curling up from the baking sheets, dollop a little meringue under each corner to secure it. Pipe cookies into pointy mounds about 1½ inches in diameter. They should look like big Hershey’s kisses. You need only about ½ inch space between cookies because they won’t expand much during baking. Sprinkle the ground almonds, if using, evenly over the cookies.
Bake until the cookies look dry and off-white in color, 2 hours. Rotate the pans halfway through the baking for even heating. Cool completely on the baking sheets. Store in well-sealed containers. Humidity and moisture will make the cookies sticky, so store them in a cool, dry cupboard.
OPTIONS
RASPBERRY MERINGUE COOKIES: When making the meringue, add 1/3 cup powdered freeze-dried raspberries (buzzed in a clean spice grinder) along with the sugar. Omit the vanilla and almonds, and substitute raspberry extract for the almond extract.
LEMON MERINGUE COOKIES: When making the meringue, add 2 tablespoons lemon peel powder (buzz the dried lemon peel in a clean spice grinder) along with the sugar. Omit the vanilla and almonds, and substitute lemon extract for the almond extract.
CANDY CANE MERINGUE COOKIES: When making the meringue, reduce the sugar by 2 tablespoons and add 3 to 4 tablespoons crushed candy canes along with the sugar while whipping. Omit the vanilla and almonds, and substitute 1 teaspoon peppermint extract or a few drops of food-grade peppermint essential oil for the almond extract.
PLANT-BASED MERINGUE
This recipe still blows our minds. You mean the leftover liquid from a can of beans (called aquafaba) can be used to make desserts?! Most people pour their bean liquid down the drain. But surprise—it has enough protein to whip up just like egg whites. Voilà—plant based meringue! You can use this meringue as a base for everything from pancakes and pastries to meringue-topped pies and Almond Meringue Cookies (page 236). All without a hint of beany-ness. You can even use aquafaba to make Plant-Based Mayo (page 264).
MAKES 6 to 7 CUPS MERINGUE
INGREDIENTS
1 can (14 ounces) no-salt-added chickpeas
½ teaspoon cream of tartar
½ cup semifine (see Pro Tip) organic cane sugar
METHOD
Strain the chickpea liquid into the bowl of an electric mixer. You should have about ½ cup. (Use the chickpeas for something else such as the Four-Bean and Sweet Potato Slow-Cooker Chili on page 166).
Add the cream of tartar to the bowl and fit the mixer with the whisk attachment. Whip on high speed until the mixture increases in volume and stiffens a bit, 4 to 6 minutes.
Reduce the speed to medium high and gradually add the sugar, a few tablespoons at a time. Blend about 4 minutes more, stopping and scraping down the sides of the bowl as necessary. The meringue is done when it holds its shape as the whip attachment is lifted. You should also be able to hold the bowl upside down without the meringue falling out. Continue whipping until you can do that. Otherwise, the meringue will not hold its shape when cooked.
PRO TIP
To make semifine sugar, grind it in a food processor or Vitamix for 10 to 15 seconds.
Now take that level of difficulty and consider how much more tough it gets for members of LGBTQ+ communities.
We face isolation. We experience high levels of alcohol and drug dependency. We live with threats of violence. We are marginalised by mainstream media and politicians. We are often rejected by families.
A fabulous collective of humans in London wants to help redress some of these hardships and oppressive forces by opening the London LFBTQ+ Community Centre.
Check out this video:
Queer spaces in London are traditionally based around drinking and spending money (and even these spots are being removed), so it is crucial that LGBTQ+ people have a safe space that doesn’t cost them the Earth to access.
The centre is to be set up in east London and a fundraising campaign is underway to ensure the launch is successful and leads to a long life for the centre.
The centre will be a drop in space, a social space, and a activism space.
If you know anything about London you will not need me to tell you that it is a ridiculously expensive city. This is why the London LGBTQ+ Community Centre needs your support.
Cold, hard cash is going to get this crucial community space secured for our people.
Please click here to visit the campaign page and donate what you can.
Share this campaign widely. Lives are on the line and you can make a difference.
The message behind Room 29 sounds extremely heartwarming. They want to make a difference for animals and their local community, so I say they are a fabulous addition to London’s vegan scene.
One of the best and most successful vegan brands on the planet now has a huge new factory.
World-leading manufacturers of vegan chocolate, Moo Free Chocolates, has opened its second
factory in Holsworthy, Devon.
This new factory is situated opposite their existing factory and increases their production space by more than 130m2. That’s a lot of vegan chocolate being made!
This new space not only allows the company to speed up production and meet ever-increasing demand, but to also explore the development of new products.
I’m so thrilled to see such an incredible vegan brand enjoying success on this scale. Moo Free is now sold in more than 30 countries and is recognised by many people as the best alternative to milk chocolate on the planet.
I have been singing the vegan options at Pho Restaurants in the UK for a while, so it should come as no surprise that I am blogging about these two new plant-based menu additions.
Vegan Beer Fest UK events are coming up soon with dates in London, Coventry, Glasgow and Sheffield across the summer.
Each year we make a t-shirt for punters to buy on the day but in 2018 we have switched things up a bit.
You can now buy a unique t-shirt for each of the cities and you can only buy them online!
Each city has a white text on black as well as a black text on white variety from which to choose.
Even if you can’t make it along to a date, your purchase will help us put these events on and pay our official designer some extra income.
We are partnering with TeeMill to bring ethically responsible shirts to you this year. Each year we were left with many unsold shirts so allowing each customer to order exactly what they want will help us cut down on waste, as well as keeping our production, storage and transportation costs down.
