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and combine well with the sauce you re good to go on a preferably warm plate shallow bowl add the rice daal and curry serve topped with sliced chillies your favourite pickles crispy onions radish bombs and we had coconut yoghurt vegan curries all the way healthy and delicious always possible foodie fact every part of this curry sparkles with nutritional wonders because we re only using fresh vegetables whole grains and spices it really is a bowl of healthy happy eating a balanced vegan diet based around fresh fruit and veg is the healthiest way we can fuel ourselves tasty too this bowl is filled with a huge range of vitamins minerals iron protein anti oxidants pro biotic goodness good energy good fats good vibes this bowl is good for your heart your mind your skin your tastebuds you could even add some steamed broccoli or kale for an ultimate healthy happy bowl ps a thali is a traditional plate with loads of compartments for treats we don t have one i d like one but i m trying to minimise my kitchen equipment it s amazing what you can do with a few spoons and a pan no gimmicks no gadgetry i m getting back to the roots of cooking except my blender i draw the old school line there how do you hand make a smoothie share this share on x opens in new window x share on facebook opens in new window facebook share on pinterest opens in new window pinterest share on linkedin opens in new window linkedin share on tumblr opens in new window tumblr share on whatsapp opens in new window whatsapp email a link to a friend opens in new window email like loading categories autumn curries gluten free healthy photography plant based recipes vegan tags curry easy vegan curry healthy recipes india indian food vegan food 2 comments vegan on the road andalucia spain posted on june 17 2019 by leroy watson jane and the happpy restaurant cordoba we re on the road again out and about around spain the fascinating region of andalucia fillled with history diverse culture and loads of tasty treats we sampled a variety of vegan treats all over andalucia here s some delicious smoked lebanese aubergines bound together with tahini we stayed in central malaga and were really surprised by the place loads to see do and nibble we d recommend a visit and you can even chill on the beach it s miles long the hill top fort was a real highlight as well as the old town and picasso museum there are some great little vegan restaurants we enjoyed delicious innovative meals plenty of chilled soups gazpacho and salmorejo were always an option for a quick and nourishing lunch or snack we tend to eat loads of fruit and fresh veg or salads on the road overlooking malaga a vibrant place with plenty of historical sights galleries and some awesome little vegan restaurants loved this simple and tasty dish grilled vegetables with mojo sauce sevilla in cordoba we stayed in a small village 30 mins away from the centre tucked away behind a hill overlooking the vast plains of andalucia our room was built into the thick walls of a medieval church fort the village was sleepy and the main form of transport seemed to be tractor with the occasional donkey cordoba is the hottest place in europe and it averaged around 40oc for our stay cordoba is heavily influenced by the moors and has always been a centre of learning and culture you can feel that it s a beautiful stylish place and the mesquite is simply stunning a huge edifice once a mosque accomodating 20 000 now converted into a cathedral it s mind boggling in an awe inspiring way we were blow away by the scale and complexity of the place there are not loads of vegan restaurants but we found it easy to order a variety of tapas and plates in most joints we also bought local produce in the village in a large co operative mostly organic and our accomodation had a little kitchen it was a real pleasure to use the local olives paprika herbs olive oil wine and sherry in a variety of dishes the fruit and vegetables were all so fresh and flavourful paella was definitely on the menu i found the food and produce in andalucia to be some of the best in spain we caught some fiestas there are so many in spain some women in traditional dress coming out of the mesquite a hot one for a stroll 40oc cordoba old time spain we love it us outside the spectacular mesquite one of the most amazing buildings we ve ever seen cordoba some awesome street art all over spanish cities the streets are galleries too sevillla in sevillla we stayed in the outskirts a friendly neighborhood with probably the best fruit seller we ve ever encountered a real pleasure to sample a variety of local fruits that we knew would be fragrant and delicious sevilla city is touristy as are most of the cities in andalucia but it wears it well again it s a stylish place with it s own flavour we loved wandering the windy little streets of the old town and getting lost for a while the river has a wide promenade a must for sunset when locals gather some jogging some with guitars most just chilling and enjoying the cool air and ambience there are plenty of vegan options all over the city with a few vegan restaurants add to this loads of cool cafes bars and the most amazing cathedral we ve ever seen and we ve seen a few on our travels and you ve got a awesome place to visit pumpkin walnut and spinach lasagna reminded us that we don t eat anywhere near enough lasagna sevilla we ve moved on to portugal now and are walking the rota vincentina mainly skirting the coastline of southern portugal our next post will be coming soon with pictures and plant based pilgrim news we re heading all the way to santiago compostela in spain jane hanging out beside a roman amphitheatre malaga was a surprise it has loads to offer a curious wanderer plus beaches too share this share on x opens in new window x share on facebook opens in new window facebook share on pinterest opens in new window pinterest share on linkedin opens in new window linkedin share on tumblr opens in new window tumblr share on whatsapp opens in new window whatsapp email a link to a friend opens in new window email like loading categories healthy healthy eating photography plant based travel vegan tags andalucia backpacking cordoba sevilla spain vegan food 25 comments quick pickled rhubarb and ginger plus the joys of spring posted on april 3 2019 by leroy watson rhubarb fresh of the land organically grown here s a really quick and easy way to pickle rhubarb i ve added some ginger which gives even more intense and beautiful flavour to this pickle the method could not be much easier and it s a great technique for preserving delicious produce enough to enliven any meal rhubarb makes a great pickle maybe you haven t tried it i find it goes well with middle eastern salads anything with a bit of spice i also like it with japanese style salads it has a real sweet and sour twang when this lovely bunch of rhubarb landed in the kitchen we wondered what to do with it how to make it shine no crumbles here i shouted pickle jane shouted ginger and it was as easy as that really nantlle lake looking stunning in spring you can just about see snowdon from here it has been a stunning week spring has been in full swing and then it snowed hailed for a couple of days a snowdonian spring it has been still and sunny and this extra sunlight and warmth has meant some surprises in the poly tunnels we ve had some beautiful and colourful organically grown produce coming off the land this week at trigonos owain our resident horticulturalist and organic superhero has been appearing in the kitchen with arm loads of all kinds of goodies not sure what you call this one golden chard i ll have to ask owain most of these are seeds from last year that have decided to make an appearance in the poly tunnels ruby chard swiss chard purple rocket and some radiant rhubarb you know i love this one curly kale along with a host of herbs and a scattering of salad leaves and of course outside the wild garlic is doing it s thing ruby chard love the vibrant colour i always feel like the luckiest cook alive to have access to this kind of produce especially at this time of year purple rocket the flavour here is amazing very peppery and fruity even produce picked in the morning and by lunchtime is being served or pickled i love it recipe note only use the pink rhubarb stalks never the leaves any excess pickling liquor can be used in dressings or to marinade tofu for example quick rhubarb and ginger pickle quick rhubarb and ginger pickle the bits makes 2 jars 500g rhubarb finely sliced 300ml apple cider vinegar 300ml water 4 tbs sugar 8 slices fresh ginger 2 bay leaves do it you ll need two sterilised glass jars with lids gently pack the sliced rhubarb into your jars so it s snug with a little room left at the top place the vinegar water bay leaves ginger and sugar into a small saucepan bring to a boil pour this mixture over the rhubarb making sure all is well covered i add the bay leaves and ginger to the jars also leave to cool enjoy i d keep this pickle for a week foodie fact rhubarb is packed full of minerals and vitamins it s a source of vitamin c protein calcium fibre and beta carotene plus a whole lot more much more than just a crumble share this share on x opens in new window x share on facebook opens in new window facebook share on pinterest opens in new window pinterest share on linkedin opens in new window linkedin share on tumblr opens in new window tumblr share on whatsapp opens in new window whatsapp email a link to a friend opens in new window email like loading categories cooking holidays cooking workshops gluten free healthy healthy eating nutrition organic photography plant based recipes spring vegan wales tags snowdonia 8 comments vegetable peel and herb crisps don t throw them away posted on march 13 2019 by leroy watson celeriac brussel s sprouts swede squash and potato crisps food waste made tasty these just make perfect sense transforming what for many is food waste into something delicious why throw all those vegetable peels away especially when you can make these delicious light crisps they re very tasty and they crisp up beautifully and are so easy and quick to prepare veg peels are also packed with vitamins fibre and minerals we normally throw away by far the most nutrient rich part of the vegetable see below for more foodie fact i used some of my favourite winter vegetables celeriac squash potato swede brussel s sprout leaves and parsnip i think these crisp are ideal when you re making a big dinner when your food waste bowl fills up it s time to get excited peel crisps are on the menu i ve been making a vegetable and potato broth for a while now and needed a crisp topping something that would be light and packed with flavour with that very crisp texture here they are they arrived by chance the other day i was frying off some rostis and had a large bowl of vegetable peels it just fell nicely into place i was blown away by the results you ve got to try these out flavour ideas you can flavour these crisps with anything you fancy some smoked paprika is nice i fried some fresh herbs which gave a earthy full flavour to the crisps plus you can eat the herbs as well a sprinkle of sea salt is essential try seaweed flakes nutritional yeast flakes nooch mushroom powder za atar and sumac especially yum citrus zest garlic powder and chilli mixed spices you can even make peelings like sweet potato and carrot into a sweet snack with cinnamon and sugar i ve given you two options for cooking roasted in an oven or fried in oil as you would expect the fried in oil option is a crispier way of doing things so crispy these are the best how best to peel hard learned lessons there are many ways this is mine hard learned from years of peeling piles of vegetables in kitchens here we go use a sharp french peeler they re by far the best and most efficient a blunt peeler is a recipe for grunts and straining a sharp peeler will glide most of the time through the veg peel have a food waste bowl handy it keeps your kitchen surfaces clean and tidy and ensures your chopping board is kept clean working in a clean and efficient way in the kitchen is essential the easiest way to peel anything is to not pick it up leave it on the board hold it down and peel away you ll find that holding a vegetable in your hand especially large heavier veg like squash or big potatoes lead to exertion and strain let the board and the sharp peeler do most of the work for you because the veg is stable you ll also notice you ll get longer and better peels to make crisps out of i hope that makes sense it took years for me to figure this one out a good peeler is sharp be careful when peeling recipe notes try out any veg peels but make sure they re nice and dry pat them with kitchen paper or a clean kitchen towel make sure you wash your vegetables thoroughly and give them a good scrub use any veg peelings beetroot sweet potato carrot for example are also delicious i use a french peeler when peeling vegetables they re the best if your peeler is nice and sharp you ll get nice thin uniform peels that s what we re looking for the longer the better these veg peels are best cooked fresh not too long after you peel them it s always a good idea to use organic veggies when you can especially with these crisps you know your oven these crisps will burn quickly if you have hot spots make sure you turn them and move them around on the tray to get even cooking if you re going to fry them and in fact generally with cooking use an oil with a high smoking point cold pressed rapeseed oil works very nicely for me vegetable peel crisps my new favourite snack vegetable peel and herb crisp the bits for one small bowlful 4 big handfuls vegetable peels i used celeriac squash potato parnsip swede outer leaves of brussel s sprouts 1 large sprig fresh rosemary 1 large sprig fresh thyme cold pressed rapeseed oil sea salt do it frying in a small saucepan add an inch or so of oil warm on a high heat pat your vegetable peelings dry with kitchen paper making sure there is non excess water test the oil is hot by dropping a single veg peel into the pan if it sizzles frantically it s ready add your peelings and herbs to the pan stir a little so they don t stick don t overload the pan fry into batches if needed fry until crisp and golden remove using a slotted spoon and place on a plate lined with two layers of kitchen paper leave the crisps to drain off excess oil serve straight away season and flavour as you like baking preheat an oven to 190oc pat your vegetable peelings dry with kitchen paper making sure there is no excess water toss the peelings and herbs in a bowl with 2 tbs cooking oil until well coated add spices or flavourings now if you re using them spread them out without overcrowding on a large baking tray pop in the oven bake for 5 7 minutes turn the crisps and bake for another few minutes check them at this stage this is the burn zone when they...
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