Posts tagged vegan
Rabbit

Forgotten post whoops! I have lots of posts on drafts and this was one of them... However Rabbit is unforgettable. Located on Kings road in Chelsea Rabbit is the second restaurant from the Gladwin brothers after the hugely successful Shed restaurant in Notting Hill. Rabbit sees seasonal food that has been sustainably sourced... mainly from their family farm in Nutbourne, West Sussex. Perfect! 

The table highlight for me was the Grilled Harissa Aubergine with Sunflower seed butter, garden herbs and cinnamon dukkh, such a delicious dish, so flavoursome!!

This is the perfect restaurant for vegans, vegetarians and meat eaters! Rarely you can eat out knowing that everything on your plate is fresh and sustainably sourced with talented chefs and hands on owners that care about wild British food

www.rabbit-restaurant.com

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*Rabbit cater to vegans, best to ring before hand to enquire about menu choices

Courgette tagliatelle with homemade spicy pesto

Last weekend was a fashion shoot frenzy! Rushing around, choosing locations, styling outfits and finally shooting. When I get busy like most people our diets can be compromised and we can resort to junk food and random things that can be consumed from the pantry or fridge without much effort.... however I'm trying my hardest not to do that by making sure I dedicate time to creating healthy meals whether they be big or small. Also where I have been trying the vegan lifestyle i have found myself in the kitchen more than ever being more creative and enjoying making the simplest of dishes full of flavour

Recipe for two

Tagliatelle 

4            Large sized courgettes 

Pesto  

1 Tsp      Chilli flakes 

1 pinch  Ground Pepper and sea salt for flavour

2            Smashed segments of black garlic 

3 cups    Walnuts or pine nuts

1 splash lemon juice

4 tsp      Olive oil

2 cups    Fresh basil leaves

Dressing 

1 Tsp       Almond flakes

1/2 cup  Cherry tomatoes 

 

How? 

Thinly dice your shallots and Kale

  1. Add your diced veg to the processor adding the salt, pepper, black garlic and chilli for flavour along with the truffle oil 
  2. Once your pesto is a smooth paste remove from the blender and set aside 
  3. Either spiraliziase or thinly slice your courgettes length wise to create your veggie taggitlle 
  4. Throw your courgettes in a hot wok to heat and a little colour
  5. Sauté your almonds in a small frying pan using a oil of your choice, I choose to stick with the truffle oil ( 1 tsp is plenty) 

Meat eaters 

If you want to cater to friends or family who are not on the vegan train. Add crispy bacon chips and finish with parmesan 

Farmacy

Farmacy had been on my 'must visit list' for a while so I jumped at the chance to visit it last weekend. This vegan restaurant is the go to hang out spot for yummy plant based meals and a uniquely large variety of cocktails... non alcoholic cocktails however all deliciously creative and healthy!

Located at 74 Westbourne Grove in Notting Hill, this restaurant features earthy interiors, leafy clusters and minimal gold detailing. Wooden tables line the dining area with an attractive open view bar taking centre stage, home to a mixture of wine bottles, jars full of various nuts and natural proteins. While we waited for our drinks we watched the busy waiters behind the bar dicing up vegetables and concocting yummy health beverages such as the Berry Punch featuring a mix of raspberries, lemon juice, mint, ginger, strawberries, pineapple & grapefruit juice, Delicious! I also loved the sound of the Cool Beans cold brewed organic coffee, maca, dates, lucuma & cold pressed coconut oil with fresh almond milk the perfect beverage for a breakfast visit

The menu sees classic vegan dishes such as salads laden with seeds and avocado and of course the classic, a chunky bean burger. However this restaurant boasts a variety of more interesting dishes such as their Earth Bowls. I chose the Mexican bowl and was treated to serval different grains, thick dips and tasty beans not forgetting their crispy corn chips. I shared the Mezze for my starter, which left us pretty satisfied! It's lovely to visit somewhere vegan friendly and to be given a proper portion instead of charged the world and given an a la carte portion. I visited the restaurant with meat and fish lovers and didn't hear any complaints so was pleased to know this was a new foodie hang out that suited everyone.

I will be going back for sure 1. Because it's had the seal of approval by my friends and 2. Because I never got to try their puddings 

farmacylondon.com

 
Banana bread
  • 4 large Black bananas, mashed
  • 4 tbsp of gluten-free flour, or rice flour
  • 2 tbsp of coconut flour
  • 1 tsp gluten-free baking powder
  • 4 tbsp of ground almonds
  • ½ cup brown raw cane sugar
  • 3 tsp Cinnamon or Mixed spice
  • 1 dash of vanilla extract
  • 1 pinch of salt
  • 6 tbsp Vegetable or Sunflower oil (Whichever you prefer)
  1. Start with pre-heating your oven to 200 degrees Celcius.
  2. Mash the peeled bananas with a fork and mix in the oil and sugar.
  3. Add the flour, baking powder and cinnamon, making sure all the ingredients are evenly blended
  4. Add any additional ingredients
  5. Pour the cake batter into the tin (I used lined 2lb loaf tin) You can sprinkle chopped nuts on top if you want, I normal use pistachio but haven't for this one)
  6. Bake for 20 minutes, then check for colouring. I normally cover the bread with foil at this point as it should be brown and it prevents burning whilst it goes back in and bakes for another 40 minutes (approximately depending on your oven).
  7. Place your bread on a cooling rake to cool a little before slicing. You'll find its even more yummier and gooyerrr the next day!!

 

Vegan protein balls
  • 2 Tbsp cacao powder
  • 1/4 cup natural peanut butter ( Most of the time I use Whole Earth Crunchy Peanut Butter for texture)
  • 1/4 cup Rolled oats
  • 1 cup (210 g) ripe banana (Go for a extra ripe one with brown spots)
  • 1 cup almond flour
  • 1 tablespoons organic syrup (I used Groovy Food-Groovy Light Agave Nectar, delicious!)
  • 1 tsp madagascan vanilla
  • 1/2 tsp sea salt
  • 1 Tbsp organic coconut oil (If you need to loosen up the mixture)

 

  • More protein? 4 tablespoons organic raw/vegan protein powder
  • Decoration? Desiccated coconut 
  1. Place a thin sheet of baking paper on a thin chopping board 
  2. mix all the ingredients together in a large bowl
  3. Add either water, more syrup or coconut oil if you need to loosen up the mixture
  4. squeeze small amounts of the mixture in the palm of your hand then roll with between both hands and place on the baking sheet 

FYI you can store your protein goodies in the fridge in a sealed container for up to a week.

Pea & Coconut Soup

If you read my Summer pretences post you will remember me talking about those chilly summer nights. So today I Decided to visit the local farmers stall and create a summer Inspired soup. Pea Kale and Coconut soup, yummy. This dish can also be thickened up and eaten as a thick and creamy dip (hummus like) with crusty bread as a BBQ starter.

Serves 4

  • 300 g of peas 
  • 150 ml coconut cream or milk
  • 1 small sweet onion, minced
  • 2 large courgettes

  • 1 celery stalk, finely chopped
  • 1 bunch of green scallions, chopped (green and white parts)

  • 1 bunch of fresh Coriander

  • 1 bunch of fresh basil

  • 1 bunch of fresh Coriander

  • 2 pinches of Sea salt and pepper
  • 1 green chilli (Only If you'd like a little warmth)
  • extra virgin olive oil to serve
  • Freshly ground pepper, to serve
  • Microgreens, to serve (to be fancy)

 

  1. Boil your peas into soft and drain
  2.  Work your peas into the coconut cream over a low heat, thickening up the mixture Until smooth.
  3. Fry your onions in a large hot pan, Until soft
  4. add your scallions, shallots, celery and fresh herbs salt and pepper stirring often, until ingredients have softened.
  5. Add your fried greens into your coconut cream and pea mixture making sure to keep the heat low as not to loosen the mixture (If the mixture becomes too thick add water)
  6. Serve Immediately and dress with group pepper a swirl of extra virgin olive oil and pretty micro greens