One of my favourite things to happen during Veganuary 2021 was being asked by Oumph! to take part in their Plant It Forward campaign.
Being sponsored to cook with (and eat) food you love is the dream, right?!
If you don’t know, Oumph! is an award-winning business making delicious meat alternatives that are helping people go vegan and stay vegan.
The product range from Oumph! includes seasoned and unseasoned meat alternatives, making them versatile and suited for every occasion. If you are looking to make a gourmet meal, pack a quick snack, or fore up a BBQ, Oumph! has got a product for you.
Check out two of my recent Oumph! creations below.
The Pulled Oumph! worked perfectly in this warm potato salad.
You can ignore the cheeky lettuce in the first image. I’m really not sure what I was thinking, but I swapped it out for parsley in the final dish.
The creaminess of the potatoes and vegan mayo was the perfect accompaniment for the tangy Oumph!.
The Smoky Bits made from wheat are what you need for a solid pasta dish.
I upgraded some penne with broccolini, tomato, mushroom, and Oumph! Smoky Bits. I would eat this meal every single day.
Big thanks to Oumph! for getting me involved in this campaign for Veganuary. My tastebuds had a great time.
You can see the full Oumph! UK range on their website and follow them on Instagram.
Legendary vegan food company Fry’s Family Food Co have just launched a new burger and they asked me to be one of the first to try it!
It’s easy to forget sometimes how influential the Fry family has been when it comes to getting people to go vegan and stay vegan.
Supermarkets are overrun with meat alternatives in 2021, but it is Fry’s that vegans like me have depended on over the past two decades. The family-owned and run brand showed me that veganism didn’t mean taste compromise.
If I wanted to eat something, Fry’s made sure it could happen.
As a long time fan of the brand, I was thrilled when Fry’s offered to sponsor me to showcase the new addition to their plant-based range. The Big Fry Burger is a coarsely ground plant protein patty (I love alliteration!) that is seasoned with the signature Fry’s blend of BBQ seasonings that you’ll know and love if you are an admirer like me.
Meat free burgers certainly aren’t in short supply in the UK but it is exciting to see one of the best plant-based brands on the planet join the fight with this thick, juicy patty.
See below to view the irresistible burger I made in my kitchen using The Big Fry Burger and be sure to follow Fry’s Family on Instagram.
You can currently buy The Big Fry Burger in the freezer section of Sainsbury’s stores across the UK.
Somehow, 2020 felt like a blur I completely missed AND a gruelling marathon that never wanted to end at the same time.
It has been tough for every single person I know and excruciating for some.
The financial downturn caused by the pandemic meant that I had to relocate from Mexico to the UK in search of work. I am now in Sheffield, working and waiting out the pandemic.
I have given up trying to predict the future, so I wanted to take some time out of my day to look back on the most popular posts of mine from Instagram in 2020.
Most of them are happy and carefree, but a few are more serious.
Join me in taking a break from our collective unpredictable monotony by looking back.
They might be a tad difficult to see in that grid, so let me give you a closer look at my top nine Instagram posts of 2020 below.
The Vegan Society included a same-sex wedding on the cover of their magazine and when I posted a photo on my Instagram feed, it garnered more than 1,700 likes!
The fifth most-popular post from Instagram feed during 2020 was another supermarket haul share.
This time it was all about ten products I bought from Waitrose in Sheffield. You can click through all the photos in the post to make sure you don’t miss out on this popular post.
One of my favourite vegan brands on the planet made it to the number four spot on this list.
I shared news of a Vegenaise sighting in Tesco and I had a few lovely things to say about the groundbreaking product. It also attracted almost 100 comments!
Will’s Vegan Shoes sent me a pair of their WV Freedom Trainers and I am completely thrilled with them. Super comfy shoes! Will’s also have just launched a range of vegan-friendly suits and of course they have their wonderful grocery lines for online food shopping.
It is turning into a real one stop vegan shop. Visit their website.
I’m not a coffee drinker so I took this gift box into work to share with all the caffeine heads… and the bottles went down a storm.
Little’s sent me six of their instant coffees with flavours ranging from Havana Rum to French Vanilla. I heard nothing but rave reviews from my colleagues.
Made in Hackney is hosting a West African Plant Based Cuisine 6 week online cookery course taught by amazing vegan chef, TV & radio personality and author, Nena Ubani, aka Duchess Nena.
How exciting!
This incredible course will run each Saturday for 6 weeks from Saturday 9th January to Saturday 13th February 2021, 10.30am-1.00pm and will include:
An introduction to African cooking techniques for preparing authentic dishes and exciting flavours
Learn to make authentic plant based versions of a variety of West African dishes, including fufu, Mushroom Suya, fermented Attieke, Jollof rice and Okra stew
How to make West African sides including Ogi, Kelewele and Yam oven chips
Learn to make Zobo, a very popular Nigerian drink
Health benefits of each dish
Learn traditional cookery techniques using just your hands
How to plate, style and eat with your hands
Knife skills – how to peel, chop and slice like a professional
Opportunity to ask Nena questions
Recipe handouts
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.
For more information and to book your place see the Made in Hackney website. Hurry to take advantage of the discounted early bird rate which ends on 24th December.
How about buying gorgeous chocolate hampers AND supporting an independent vegan buisness.
You will do both these things by shopping with Copperhouse Chocolate, a 100% vegan chocolate shop and cafe based in London.
There are three fabulous hampers from which to choose, meaning there is something for that special someone in your life… and there are no rules saying that special person can’t be you!
Choose from the following hampers:
Copperhouse Chocolate gift box £36
Assorted peanut butter cups & caramels
Fudge
Drinking chocolate variety pack, including 3 different flavours to try
2 single origin chocolate bars from our favourite bean-to-bar makers
Milc chocolate gift box £32
Chocolate box: cashew milk chocolates, filled with cashew butter or tahini filling
Madagascar cashew milc chocolate
Solkiki Hazelnut white chocolate
Ombar coconut chocolate buttons
Colombia 55% drinking chocolate
Fudge
Peanut lovers gift box £32
Peanut butter cups
Peanutty bar (our own take on a well known chocolate bar!)
You Me At Six have announced an exclusive ‘SUCKAPUNCH’ vegan hot sauce in collaboration with Lou’s Brews. The sauce is limited to 200 bottles and available exclusively through pre-orders of the band’s forthcoming new album ‘SUCKAPUNCH’, due January 15th via Underdog Records / AWAL. You can pre-order here.
The ‘SUCKAPUNCH’ sauce is the hottest Lou’s Brews have ever made, and was spearheaded by bassist Matt Barnes who said: “We have always loved our hot sauce, especially when we are on tour. It is an absolute must to spice up the super noodles and microwave meals when travelling on the tour bus. The SUCKAPUNCH sauce is a Habanero based chilli sauce with distilled vinegar, garlic, sugar and salt. It starts with a big punch of spice, before the vinegar and sweetness come through and goes great with anything that needs a little punch of fire!”
Lou’s Brews founder, Lou, said: “I jumped at the chance to collaborate with the guys when I found out they’re all a bunch of spice heads. It’s been awesome working alongside the fellas, playing around with recipe ideas, and I’m stoked for the world to try our delicious little baby.”
The hot sauce follows new single and title track from the band’s forthcoming album ‘SUCKAPUNCH’, described as “transformational” by the Metro, “epic” by the NME and “absolutely huge” by Rock Sound. Their eagerly anticipated seventh studio album will also include ‘MAKEMEFEELALIVE’ and ‘Beautiful Way’, the perfect introduction to their shape-shifting new record, already tipped as “their most radical record to date” by The Sun with DIY confirming, “this is a version of You Me At Six we’ve never seen before”.
You Me At Six are one of the biggest and most prolific British rock bands of recent times. Their 15 year career has seen four UK Gold Records and five Top Ten Albums in the UK, including Number One record ‘Cavalier Youth’. An unparalleled 17 consecutive A-List singles on BBC Radio One, multiple sold-out US headline tours, and a Number One rock song in the UK & Australia, and Top Five Rock Radio track in North America, in ‘Room To Breathe’.
Undoubted heavyweights in the live arena, the summer of 2019 saw You Me At Six play their biggest outdoor headline show to date infront of 15,000 fans at a sold-out Gunnersbury Park. Their most recent UK tour saw 40,000 ticket sales, including three nights at Brixton Academy, selling-out four months in advance in just twenty minutes. May 2021 will see the band celebrate the release of ‘SUCKAPUNCH’ with a string of underplay shows across the UK, including London’s O2 Kentish Town Forum, with support from Saint Phnx. A series of intimate album launch shows across the UK will begin on July 6th at Pryzm in Kingston Upon Thames, preceded by a special socially distanced album release show at Pryzm on January 14th. All tickets are on general sale HERE.
Do you need some baking inspiration for the festive season?
Join Made in Hackney Community Kitchen on Sunday December 13, 2020 between 10am and 1pm for a sensational vegan baking class online (will take place via Zoom with class details sent the day before).
The cost of joining the baking class is £25 (£12 concession) and 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.
So you’ve got the basic facts and now you want the finer details, right?
Join Bee Berrie (a twice published recipe book author, small business founder (@beesbakery) and expert plant-based baker) to learn how to create incredible plant-based Christmas bakes that look and taste stunning, to enjoy whenever you like during the festive season.
Learn how to make a gorgeous spiced vanilla chai cake
Techniques for making a dreamy vegan white (or dark) chocolate ganache to frost your cake
Make mouth-watering traditional mince pies
Learn how to make your own healthier homemade mince meat with apple and beetroot
You can freeze and enjoy your chai cake whenever during the festive season
Your mince pies will last up to a week in an airtight tin
Opportunity to ask Bee questions
Recipe handout
For ingredients and equipment needed see below
About Bee Berrie
Bee is a twice-published author (Bee’s Brilliant Biscuits and Bee’s Adventures in Cake Decorating), an ex-microbiologist, and the brains behind the best biscuits in London. Bee has supplied bakes to Selfridges and Harrods, become an expert plant-based baker, and transitioned her business to plant-based. She’s also a mother to a bouncy 3-year-old called Joey.
Click here to book a space and check out the ingredients/equipment you will need below.
INGREDIENTS LIST
Homemade mince pies
For the homemade fruit mincemeat:
200 g apples, chopped into small chunks 1 small raw beetroot, finely grated 50g sultanas, currants or raisins 50g dried cranberries 50g dried blueberries 30g chopped almonds the zest and juice of 1 small orange 2 tbsp coconut oil 2 tsp cinnamon 1 tbsp fresh ginger, finely chopped 1 tsp vanilla extract 3 tbsp seeds / nuts of your choice (e.g. chia seeds, pumpkin seeds, millet) For the pastry:
72 g unbleached all purpose flour 1/2 tsp sea salt 160 g coconut oil (scoopable // not liquid)* 45-90 ml ice cold water For the glaze:
50g vegan butter / other vegetable fat 1/2 tsp ground turmeric ½ tsp ground ginger ½ tsp cinnamon Spiced vanilla chai cake with chocolate ganache
The recipe works well as a layer cake (makes 2 x 8 inch rounds, OR 4 x 6 inch rounds (per image), as cupcakes (makes around 14 – 16) or muffins (10 or so), whatever takes your fancy.
HALVE FOR A SMALLER BATCH!
Ingredients:
300 ml soya or oat milk 3 tsp vinegar 200 g plain (not flavoured) soya yoghurt 380 g caster sugar 250 ml plant, nut or vegetable oil 480 g self raising flour (if GF, use 1/4 ground almonds and 2 tsp xanthan gum) 2 tsp vanilla extract The contents of 2 high quality tea bags, decaf if you prefer 2 tsp ground cinnamon 1/2 tsp ground cardamom 1/2 tsp ground cloves / allspice 1/2 tsp ground nutmeg 3 tsp baking powder Two ingredient chocolate ganache / icing (make ahead of class)
Makes enough to fill the middle and ice the top of 1 x 6 inch layer cake or 16+ cupcakes
Ingredients:
135 ml soya milk 200g dark chocolate OR 200g white, dairy free chocolate (available from health food shops or online) Method:
Melt the ingredients together over a low / medium heat, stirring gently until you have a smooth glossy mixture, do not allow to boil. Chill until needed, for a few hours or overnight for a firmer, spreadable texture. EQUIPMENT LIST
For the cake:
Weighing scales Large bowl Wooden spoon / spatula Whisk Measuring jug Smaller bowl (to mix milk / yoghurt / vinegar) Tablespoon Teaspoon 2 x 6 inch cake tins OR cupcake tray with cases Parchment / oil / pastry brush (for oiling tins) Small pan (for melting ganache) Cooling rack (optional) Cake board (6 in) or serving plate Palette knife For the mince pies:
Weighing scales Large bowl Medium sized pan wooden spoon chopping board Knife Tablespoons and teaspoons Grater / zester Cupcake tin (mini or small is fine) Pastry brush (for oiling tins)
For a merry meat-free Christmas opt for a cruelty-free festive spread thanks to Rudy’s. The vegan hotspot behind the cult Camden diner and the UK’s first Vegan Butcher is spreading Christmas cheer across the UK with deliciously different Christmas Vegan Feast Boxes.
Paving the way for plant-based innovation, Chef Matthew Foster has done all the hard work for you as each box is packed with all the classic Christmas dishes and a few extras thrown in because, well, it’s Rudy’s!
Customers are spoilt for choice with Rudy’s famous pastrami, seasonally spiced Christmas ham, marvellous meat-free meatballs, and not forgetting their American roots, the festive meatloaf en croute. This meatloaf, wrapped in crisp, flaky pastry, is a special nod to the USA with a virtuous vegan twist.
A spectacular plant-based centrepiece for festive tables across the UK, dine on the Christmas Turk’y roll with cranberries and hazelnuts – an impossibly succulent seitan Turk’y packed with soysage stuffing accompanied by a generous serving of Turk’y gravy with fresh rosemary, thyme and garlic. And of course, each feast comes with all the traditional trimmings for the ultimate Christmas dinner including King Edward potatoes, parsnips, carrots, Brussel sprouts with baycon bits, all perfectly seasoned and ready to roast.
Not forgetting seasonal snacking, each box is also packed with popped water lily seeds in three delicious flavours; dark chocolate and raspberry, paprika and Provençal herbs, or the Cheezy vegan – nutritional yeast and black pepper.
For £55, the festive feast will feed four people (or two hungry vegans). Limited stock available for delivery Wednesday – Friday across the UK, so catch ‘em while you can! Order yours online now.
