sean y julio

Julio

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If you have been a reader (or Patreon supporter) around these parts for a while, you will know about my dear friend Julio.

Julio and I have been close friends ever since the first time we met in 2009. I love him dearly and couldn’t ask for a better friend. He is one of the reasons why I live part of each year in Mexico City.

Some of the rewards I had been sharing on Patreon (and on here) were cooking videos starring the two of us. Julio and I loved making them, mostly because we got to goof around together.

But sadly Julio became very unwell last year and our videos together came to a sudden end. I tried to carry on by myself for a while but it just wasn’t the same.

Thankfully, Julio is now feeling a lot better and this photo was taken of us last night. As you can tell, we had a marvellous time laughing and catching up.

I am really keen to get more videos made for you all as a sign of my appreciation for all the support you give me in keeping the Fat Gay Vegan show on the road.

Julio and I plan on getting creative again for you soon. Thanks for your patience and sorry for the delay on videos.

I’m sure you’ll agree that the most important thing is that my friend is happy and smiling again. Julio is one of the most important people in my life and I’m so thankful that I get these opportunities to share him with you.

You can see all of our videos together online here and you can pledge a small monthly amount via Patreon to help me keep putting my energies into being Fat Gay Vegan.

Make frijoles charros

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Ingredients:

  • 2 cups of cooked black beans 1 cup sliced vegan sausage 1⁄2 cup of seitan
  • 1⁄2 cup of sliced vegan ham
  • 1 cup of sliced mushrooms
  • 1 Morita chile
  • 1 can of dark beer
  • Fresh coriander/cilantro, chopped onion and avocado to serve

Makes approximately four cups/serves four

Instructions:

  • Heat two tablespoons of vegetable oil in a large, deep frying pan and add mushrooms
  • Soften over a medium/high flame then add the vegan meats
  • Cook for a further few minutes until hot, then add the beer and the chile
  • Cook on a high heat for approximately 10 minutes
  • Add the beans and their liquid, turn heat to medium and cook for a further 10 minutes
  • Serve in a bowl topped with onion, avocado and coriander/cilantro

Serve on its own or as a starter. Perfect for cold winter nights!

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

frijolescharros-1

Day of the Dead menu

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This is my favourite event that I put together.

Every year around this time I am filled with such excitement as I start putting together the finer details for my vegan Day of the Dead dinner party.

Not only is it fun devising a menu filled with delicious Mexican treats, it is also an opportunity to get dressed up and spend time with some of my best friends on the planet.

As you might know, Julio (of Sean y Julio fame) makes the journey every year to be with us for this event and for the past few years has been joined by his partner Carlos. Julio and Carlos are extremely special people to me and it a true joy to have them join me in London once a year.

Yes, yes. Whatever. I have friends. You wanna hear about the menu, right?

This year’s Day of the Dead dinner is getting supercharged thanks to the help of Mexican food ingredient specialists Cool Chile Co.

Our multi-course extravaganza will be decadent and packed solid with world class ingredients thanks to Cool Chile. Did you know they have a giant tortilla machine here in London? You should really get over to their website to check out the huge range of quality ingredients they have on offer. From no-fuss bean kits to blue corn tortillas, Cool Chile will have you cooking flawless Mexican cuisine in no time.

Wanna see the menu?

dotd-16-menu

Once again we have kept the menu completely gluten free.

I’m so pleased to be introducing the mushroom pie for this event, while also keeping much loved favourites from some of our earlier menus such as the flautas.

The 2016 version of this event takes place on Tuesday November 1. We have a sitting at 5pm for early birds and an 8pm sitting for those who cannot get away from work until a bit later. Book here.

It is a sit down dinner, you are welcome to bring your own vegan alcohol and of course you are encouraged to dress up if the mood takes you.

The 5th annual vegan Day of the Dead dinner is being hosted inside Black Cat Café in Hackney and I thank them profusely for their hospitality.

Gather your loved ones, book tickets now and I’ll see you all on November 1, 2016 for a night (and a meal) to remember. This event sells out every year, so please be quick to avoid disappointment.

nye-2017

Salsa roja recipe

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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 Roma tomatoes
  • 2 cloves of garlic
  • 1⁄4 of a large white onion
  • 1 green chile
  • A fist­ sized bunch of fresh cilantro/coriander
  • Salt to taste

Instructions:

  • ­Heat a large, heavy frying pan on medium heat ­ do not use oil
    ­
  • Halve the tomatoes lengthways and place them face­ down in the frying pan
    ­
  • Peel the garlic cloves and place them in the pan together with the chile* and onion
    ­
  • Roast the vegetables in the pan, turning occasionally, until they are nicely browned all over ­
  • Place the roasted vegetables in a blender with the cilantro/coriander and a pinch of salt
    ­
  • Pulse for about 10 seconds until well blended, but not completely smooth

*Remove the seeds from the chile if you don’t want your Salsa Roja too spicy!

Serve on its own with tortilla chips or use it as a topping for your favourite dishes. Salsa Roja is often served together with Salsa Verde and Guacamole as the standard condiments with a Mexican meal.

Recipe and photo remain property of Sean O’Callaghan and Julio Alcantara and may not be reproduced without permission. © 2016 fatgayvegan.com

salsa roja panel

Vegan recipe: salsa verde

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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:

  • 4 large fresh tomatillos*
  • 1 small white onion or half a large one, peeled
  • 1 Serrano chile
  • Small bunch of fresh cilantro/coriander, washed
  • Salt to taste
  • Sugar to taste

*If you cannot find fresh tomatillos, used canned but rinse thoroughly

Method:

  • Roughly chop the tomatillos and onions and place in blender
  • Chop the chile lengthways. If you want a spicy Salsa Verde then leave the seeds in, if
    not, remove the seeds. Place in blender
  • Place the cilantro/coriander in the blender
  • Add a large pinch of salt and sugar
  • Blend for approximately 20-30 seconds until you can no longer see any large pieces
    of onion or tomatillo
  • Add more salt and/or sugar if required
  • ¡Buen provecho!

Serve Salsa Verde as a dip or use as a sauce over enchiladas, flautas, tacos or anything else
that needs a light and zesty accompaniment.

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