It’s my favourite food no matter how it is served, but I am particularly in love with crisps.
Of course I never called them crisps until I moved to the UK. Growing up in Australia we called crisps chips and what UK people call chips, we called hot chips.
Ha!
Anyway, back on track.
Mr Singh’s is a family-owned company from London. Known for their hot sauce, the company has branched out into crisp production!
At the moment, the crisps from Mr Singh’s are available in three flavours:
Legendary London community kitchen Made in Hackney is set to host an online class teaching you everything you need to know about vegan samosas.
Taking place via Zoom, the class will take place on Saturday July 25, 2020 between 2:00pm and 4:00pm.
The suggested donation for joining the class is £20 but any donation amounts accepted. All funds raised go towards the Made in Hackney community meal service providing free nutritious, tasty meals to households who need them during these challenging times.
Details for the Zoom class to be provided via email (usually the day before the class). Click here to find out how to to register.
Need more details about the event?
Back by popular demand, plant based chef, Sareta Puri, will show you how to make a healthier version of one of India’s popular and famous street food snacks, based on a recipe handed down to her. You’ll also learn how to make two delicious dips: coriander chutney and cucumber raita, as well as a lovely cuppa Chai.
The class will include:
How to make healthier versions of popular Indian street food samosas
Discover how to make a classic Indian dough which can also be used for breads
Making plant based versions of classic Indian dips: coriander chutney and cucumber raita
‘Chai ‘n’ Chat’ about food traditions and culture across India
Recipe handout
All levels of spice preference will be catered for. See below for ingredients and equipment lists
Who is Sareta?
Sareta Puri is a Scottish-Indian plant based chef who learned how to cook as a child from her chef father and has been mainly self-taught since. Sareta became a chef through hosting supper clubs and has expanded her repertoire to include street food, retreat catering and private catering, as well as recipe development and food writing. Sareta is passionate about creating positive experiences through food and teaches for a range of community-based organisations including Made in Hackney, Life After Hummus, and People’s Kitchen.
Ingredients you will need for the class:
Dough
150g plain flour 100ml water 1 tablespoon vegetable oil 0.25 tsp sea salt 0.5 tsp kalonji (Nigella seeds) – optional
Filling
3 medium sized potatoes (approx 300g) 125g frozen peas 1 tablespoon vegetable oil + oil to brush 1 teaspoon cumin seeds 1 teaspoon coriander seeds 1/2 green chilli 1/4 inch ginger (1 teaspoon) 1 teaspoon ground cumin 1 teaspoon garam masala 1/2 teaspoon turmeric 1/2 teaspoon red chilli powder 1/2 teaspoon sea salt 1/4 teaspoon hing (asafoetida)
Raita
50g soya yoghurt 1⁄4 cucumber Handful of fresh coriander (optional) 1 tablespoon lemon juice 1 teaspoon ground cumin 1/4 teaspoon sea salt Coriander
Chutney
1 cup of fresh coriander (stalks and leaves) Half a lemon, juiced 1⁄2 inch ginger 1 green chilli 1/2 teaspoon ground cumin 1/2 teaspoon sea salt
Chai
Black tea bag Plant milk (oat, almond or coconut – not soy as it curdles!) Fresh ginger, cinnamon sticks, cloves, green cardamon pods, black peppercorns (or whatever you can source) Date syrup to sweeten (optional)
Equipment list
Rolling pin 2 large mixing bowls Pestle & mortar (or rolling pin will do) Chopping board Knife 2 pans Baking tray + paper For the coriander chutney: a blender
The above list gives you enough of a head start to make sure you are ready for the class.
Click here for full details of the class and be sure to follow Made in Hackney on Instagram.
During the past two weeks, I have been living in a London hotel room in order to follow the Government mandated self isolation.
I was originally booked into a hotel with a fridge but during my flight back from Mexico, my booking was cancelled. I ended in a room above a pub with no kitchen and no fridge.
And that means takeout food for two weeks.
Here are my top five fast food items I enjoyed during my stay.
This Saturday 11th July, 2020 between 4pm and 6pm, you can join Made In Hackney for an online vegan cheese making class.
The suggested donation for the class is £20 but any donation amounts will be accepted accepted. All money raised will be used to provide free healthy eating cookery classes for community groups across London.
The class will take place via Zoom with details being provided via email (usually the day before the class).
Let vegan cheese producer Bruna Oliveira show you how to whip up a quick, easy and delicious cheesey dish from 100% plant-based ingredients. You’ll also discover how to create the amazing textures, flavours and health benefits of raw, fermented nut cheese.
In this class you will learn how to make:
A quick, easy and nutritious Vegan Parmesan
A delicious Plant Powered Mac n Cheese
A gorgeous Fermented Almond Ricotta with herbs (ready to eat within 48 hours)
About Bruna
Bruna Oliveira is the founder of London Nut Cheese Co and studied Naturopathy and Naturopathic Nutrition at CNM London in order to pursue her passion for healthy and natural living. Bruna loves creating delicious recipes with the aim of inspiring people to transform their lives through making positive changes in their diet.
Fee: Suggested donation £20 but any donation amounts accepted. All money raised will be used to provide free healthy eating cookery classes for community groups across the capital.
INGREDIENTS LIST
300g ground almonds
300g blanched almonds (or otherwise cashew nuts or sunflower seeds, but bear in mind sunflower seeds have quite a strong flavour)
1 pot nutritional yeast
15g garlic powder (or otherwise fresh garlic to taste)
Sea salt
Dried oregano
Whole grain or gluten free pasta (like penne)
½ head broccoli
½ head cauliflower
200g raw cashew nuts (whole or pieces)
500ml plant based milk
50g tapioca flour (or cornflour)
1 small jar roasted red peppers (or use tomato paste to add flavour)
30ml olive oil
15ml miso paste (optional)
1 lemon
10g mustard powder (or use regular mustard)
10g onion powder
5g smoked paprika
15ml apple cider vinegar (or white vinegar)
1 clove garlic
1 vegan probiotic capsule (any vegan probiotic capsule with at least 1 billion CFU. If your capsules contain less you can use 2 capsules instead of one).
1/2 bunch parsley (optional)
EQUIPMENT LIST
2 medium bowls
1 small bowl
Blender
Cooking pot (large)
Pyrex dish (large)
Sieve
Muslin cloth/nut milk bag/cheesecloth
Measuring spoons and cups
Click here to discover more info about the class and Made In Hackney.
Welcome to Vegan Quarantine: Day 97. This daily video series is my way of keeping spirits high within the vegan community while also supporting independent business, charities, and musicians.
Links for everything discussed in the video are included below.
Papa John’s UK has a new vegan item on the menu called Papadias. No link but you can find it easily.
Welcome to Vegan Quarantine: Day 96. This daily video series is my way of keeping spirits high within the vegan community while also supporting independent business, charities, and musicians.
Links for everything discussed can be found below.
Welcome to Vegan Quarantine: Day 89. This daily video series is my way of keeping spirits high within the vegan community while also supporting independent business, charities, and musicians.
Links for everything discussed can be found below.
Thug Kitchen in the USA is FINALLY going to change its name after years of requests. Read this piece about the problematic nature of Thug Kitchen from 2014: https://tinyurl.com/ybwv29oj
Welcome to Vegan Quarantine: Day 85. This daily video series is my way of keeping spirits high within the vegan community while also supporting independent business, charities, and musicians.
The Black Curriculum is a UK charity working to promote the teaching of Black history in schools. Please donate and find out more: https://www.theblackcurriculum.com/donate
Welcome to Vegan Quarantine: Day 80. This daily video series is my way of keeping spirits high within the vegan community while also supporting independent business, charities, and musicians.
Links for everything discussed are included below.
Plant Power Fast Food is a vegan food chain in Southern California and they have a limited edition Peach Milshake! You can also donate money via the comapny’s website to help them feed at risk people in Los Angeles: https://www.plantpowerfastfood.com/
Welcome to Vegan Quarantine: Day 71. This daily video series is my way of keeping spirits high within the vegan community while also supporting independent business, charity, and musicians.
Links for everything discussed can be found below.
