Delicious horchata recipe

 

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Ingredients:

  • 1 cup plain white rice*
  • 4 cups of water
  • 2 cinnamon sticks
  • 1 cup of plant milk**
  • 1 tsp vanilla essence (optional)
  • 1⁄2 cup of sugar

Instructions:

– Place rice in a large bowl and cover with four cups of very hot (but not boiling) water
– Break up the cinnamon sticks and add them to the bowl
– Allow to cool for about an hour then cover and place in the refrigerator overnight or for at least three hours
– Once soaked, place the soaked rice, cinnamon sticks and water into your blender jug
– Add the plant milk and the sugar
– Blend for at least 11⁄2 minutes, ideally longer, until your Horchata is smooth and there are no chunks of cinnamon
– If your Horchata is very thick, feel free to add some more water or plant milk to it
– Pour over ice and sprinkle with ground cinnamon before serving

* In Mexico, plain long-grain white rice is most commonly used but you can experiment with a mixture of different rices to produce different flavours. Almonds, walnuts and other nuts are sometimes added to the rice before soaking so try different mixtures according to your taste. In Spain, Horchata is commonly made with tiger nuts/chufa.

** We used a vanilla soy milk but any other plant milk will do. If you don’t use a vanilla-flavoured plant milk, you may want to add a teaspoon of vanilla essence to your Horchata before blending.

Recipe and photo remain property of Sean O’Callaghan and Julio Alcantara and may not be reproduced without permission. © fatgayvegan.com

Make agua de Jamaica

 

You can support the making of these videos and get early access and downloadable PDF copies of the recipes by becoming an FGV patron – click here.

Here’s the recipe!

Makes approximately two litres

Ingredients:

1 cup of dried Hibiscus/Jamaica flowers
2 cups of water
1 Cinnamon stick
1⁄2 a cone of Piloncillo (or approximately 1⁄2 cup of other sweetener)

Method:

● Wash the Jamaica flowers well
● Add all ingredients to a medium saucepan
● Bring to a boil then turn down the heat and simmer for approximately 10 minutes ● Strain and allow the liquid to cool for a few minutes
● Pour into a large jug and dilute approximately 1 part syrup to 10 cups of water
● Serve over ice
● ¡Salud!

You can try many variations of this water. Fruit is often used instead of the Jamaica flowers and you could experiment with different spice combinations such as ginger and star anise.

Recipe and photo remain property of Sean O’Callaghan and Julio Alcantara and may not be reproduced without permission. © fatgayvegan.com

jamaica-pic-1

Simplest and best guacamole

 

You can support the making of these videos and get early access and downloadable PDF copies of the recipes by becoming an FGV patron – click here.

Here’s the recipe:

Makes approximately two cups/serves four

Ingredients:

  • 3 ripe avocados
  • 1⁄4 of a large white onion
  • 1 1⁄2 Roma tomatoes
  • 1 green chile
  • 2 limes
  • A fist­sized bunch of fresh cilantro/coriander
  • Salt and pepper to taste

Method:

  • ­ Chop the onion into 1cm square pieces.
    ­
  • Do the same with the tomatoes
    ­
  • Cut the avocados in half lengthways and scoop out the flesh. Chop into medium­size (approx. 2cm) cubes
    ­
  • Carefully scrape the seeds out of the chile* and chop into very small pieces
    ­
  • Wash and pat ­dry the coriander/cilantro. Chop leaves and stems into small pieces.
    ­
  • Combine onion, tomato, chile, cilantro and avocado in a large bowl and add lime juice, salt and pepper to taste
    ­
  • For the best flavour, allow flavours to infuse for at least 30 minutes before serving

*Alternatively, leave the seeds in the chile if you like your guac hot!

Serve on its own with tortilla chips or use it on top of tacos, enchiladas, lasagne etc.

Recipe and photo remain property of Sean O’Callaghan and Julio Alcantara and may not be reproduced without permission. © fatgayvegan.com 

guacamole

Pico de Gallo recipe – simple & delicious

 

You can support the making of these videos and get early access and downloadable PDF copies of the recipes by becoming an FGV patron – click here.

Here’s the recipe:

Makes approximately two cups/serves four

Ingredients:

  • 3 or 4 fresh Roma tomatoes
  • 1 small white onion or half a large one, peeled
  • 1 Serrano chile
  • 1 tablespoon of olive oil
  • Salt to taste
  • 1 fresh lime, juiced

Method:

  • Chop onion into approximately 1cm cubes
  • Cut tomatoes in half lengthways and scoop out seeds and pulp (these can be saved for other dishes such as Salsa Roja)
  • Chop tomatoes into approximately 1cm chunks
  • Carefully scrape seeds out of chile and chop into very small pieces
  • Combine chopped tomatoes, onion and chile in a large bowl and add olive oil, fresh lime juice and salt to taste
  • ¡Buen provecho!

Serve with tortilla chips or on top of your favourite hot dish. Pico de Gallo can be eaten immediately or chilled before serving.

picodegallo

Recipe and photo remain property of Sean O’Callaghan and Julio Alcantara and may not be reproduced without permission.  © fatgayvegan.com

¡Taco taco taco!

Post by:

josh panel

I was super-excited to read on the LA Times website that Los Angeles is getting a brand-new taquería, opened by none other than actor Danny Trejo and it appears to be very vegan-friendly! The LA Times article quotes Danny saying;

“Here, we wanted to include everybody, so we have a great vegan menu and gluten-free menu.”

Other online articles speculated that Trejo’s Tacos was 100% vegan but it has since been established that it is just vegan-friendly as they posted a picture of a chicken taco on their Instagram feed. Either way, I can’t wait to find out more during my next trip to LA!

As a side-note, FGV and I visited our first vegan taquería here in Mexico City last night… review and pics coming soon!

You can follow Trejo’s Tacos on Twitter and Instagram, or like the Facebook page.

It’s a wrap

Hey Leeds people and visitors to Leeds. Get tasty vegan tacos and burritos!

I was slipping down a Leeds side-street a few days ago (I was in town to watch Morrissey perform) when I saw the word ‘vegan’ stamped on a cafe window. Of course I investigated.

Read more

Eat vegan with non-vegans

My partner Josh is climbing on board the blogging train today to give you some advice on where to go in central London when faced with dining companions who flatly refuse to go to an entirely vegan restaurant.

Thanks, Josh. Love you. xx

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Killer Tomato serving meat

Some sad news for the London food scene (and for the animals being cooked, more to the point).

Remember when I wrote about Killer Tomato on Leather Lane? I absolutely raved about the vegan spicy sandwich I devoured and proclaimed it to be the best sandwich in town.

Torta ahogada aka Drowned Sandwich
Torta ahogada aka Drowned Sandwich

Well, some undesirable news has reached me here in my faux-ivory tower.

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Sweet as

I have discovered a product that I can’t live without. How did I make it this far in life without it?

This mix of chilli, sugar, salt and hibiscus is some sort of magic concoction to which I can’t say no.

Check it out.

Read more

Vegan venture

There are some fabulously exciting things happening for vegans in London and most of them are pop up ventures. What’s behind this drive to sell food in temporary locations?

London is surely one of the most expensive cities in the world for real estate. It was announced this week that the average house price in London is £514 000 while the average house price in central London is £1.6 million. The increase in property prices in London over the past year has been at a rate of 19%. This is staggering.

The cost of renting commercial space in Camden Stables Market is upwards of £1000 a week. You can see why vegan start ups can only afford to run temporary events and pop ups are the new trend of getting food to the masses. Vegan businesses cannot get permanent premises unless they have a hell of a lot of money behind them.

Get up and get out of the house this weekend and support a vegan pop up venture. Show the people making cruelty free food for the masses that you care.

You might very well start with the brand new Club Mexicana pop up in east London. The taco masters have set up temporary shop in The Convenience, an inventive and quirky cafe near Chatsworth Road with a roof terrace for dining.

The Club Mexicana pop up runs from 6pm Wednesday, Thursday, Friday and Saturday and from 4pm on Sundays. See the current menu below but be warned it will be rotating so not everything will be available every night. Rumour has it they are working on a Mexican seitan burger and that chocodilla on the menu sounds fabulous.

The pop up will run until October 12. Follow Club Mexicana on Twitter.

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