Creamy Mushroom, ‘Bacon’ & Broccoli Spaghetti

I have really been craving this kind of dish lately, is it just me or don’t you just love the strong flavour of mushrooms, and in a sauce that’s creamy without the dairy is AMAZING! My taste buds are tingling at the thought, I just LOVE mushrooms. Below is a simple recipe you can totally use and thank me later…

Ingredients:

500g brown rice spaghetti

1 tin coconut milk

1 tsp Oregano

3 tbsp vegan butter

1 tsp Dijon mustard

3 rashers vegan bacon (I used Finnebrogue)

1 head broccoli

500g mushrooms, I used chestnut

80ml veg stock

4 tbsp GF flour

1 crushed garlic clove

1 diced onion

Salt and Pepper

Method

  1. Prepare all your veg by chopping, dicing as needed and boil a full kettle of water so that you are prepared.
  2. To a pan add your broccoli, allow to boil/steam for around 8 minutes or until tender but so it still has a crunch!
  3. Whilst the broccoli is boiling, add oil of choice to a pan and when hot, add your ‘bacon’. Fry on high for around 5 minutes turning halfway through. You want it slightly crispy.
  4. Once the broccoli is drained and bacon is finished, sit them to one side. Now heat another larger frying pan with your vegan butter and add the onion.
  5. After the onion has turned brown, add your sliced mushrooms and garlic, allow them to soften. Then add in your oregano and stir. Whilst this is happening, add your boiled water and spaghetti to a pan and cook accordingly.
  6. Then, add your flour and continuously stir for a minute. Add your coconut milk and vegetable stock, dijon mustard and stir well. This should thicken up slightly after a few minutes while simmering.
  7. Lastly you want to season with salt and pepper, add your broccoli and ‘bacon’. Mix in well then add your drained spaghetti.
  8. Enjoy the creaminess!

SUBWAY REVIEW

As we all know, the majority of food places and supermarkets are taking part in ‘Veganuary’ which means there’s lots of new products on the market with a lot to try! I wish I could make my way through absolutely all of the places I love so I can taste and review them, but during these times especially; I don’t have a big enough bank account 😀

Anyway here is a quick review on the new Sub T.L.C (Tastes Like Chicken) at Subway.

I had to get a footlong as you know, greedy guts here! I believe the ‘chicken’ substitute is a soy protein, it really did have a tender and alike taste to chicken which worked great alongside all thaaa salad you like, and I had ketchup for some random reason (I kind of panicked when they asked what sauce I wanted). I also chose the seeded sub as I love texture in my food.

Okay, so it was YUM, not amazing but it was satisfying. I overall give it a 7/10 taking into consideration price too. Texture was there and flavour but it wasn’t gourmet, however Subway is a fast food chain so can’t really complain!

I did have to also try the Vegan Double Choc Cookie! I rate that a 9/10 I could 100% eat like 10 of these. Check your local Subway store for how they are operating and what’s on their menu! https://www.subway.com/en-GB

THE BOTANIST, MARLOW (REVIEW)

Heya guys, I’m back with a new review, so much going on this year it is super hard to stay consistent with content, but I’m happy to post again! This review is super exciting to write, it is already making me want to go back here as it was exceptional!

This stunning resteraunt in the heart of Marlow (but has many other restaurants in other regions) is so botanical (hense the name), with its beautiful dishes and amazing cocktails your in for a treat if you visit here. I have visited several times and NEVER have I been disappointed once, the vegan options are varied which always is a good start to me. So I think it’s time I actually review them as the service is ace and the workers are so friendly from door to table.

On this occasion I opted for the Moving Mountains burger, as I know this brand of vegan burger is a winner, I had it served with sweet chilli fries. Ok, so I cannot explain to you how insane this dinner was, the burger was deliciously flavoured and is by far THE ABSOLUTE BEST vegan burger I have tasted so far (it beat the actual vegan place I last reviewed). Funny story, as I started eating the burger I honestly thought it was accidently meat 😀 this was because it also had pulled jackfruit on top which wasn’t mentioned in the menu and it all tasted like pulled pork and beef, my boyfriend started to get worried and I nearly just nearly had him try it…damn! (he’s not vegan at all). After asking the waiter she reassured me there was no meat whatsoever and that it’s just that good! I was astonished, so yes it was the perfect burger and those sweet chilli fries topped it off so well as they were sticky and slightly sweet. Now you are probably drooling and wondering what this looks like so the best image I got is below….

Here is a summary of this place:

Price: Looking around £15-£20 per head depending if you have 2 courses, could be more like £30 if your having cocktails/drinks etc. I think higher price end but happy to pay as you get what you pay for here!

Service: Outstanding, friendly staff who are super happy all the time!

Cleanliness: Super important right now during COVID but anyway it is always clean and never found or seen anything in food

Food: Delicious, cater for all diet types, such a variety of food and presented so nice. They use a lot of garden accessories for dishes which is super different and cool.

Atmosphere: Nice lighting, plenty of seating and it’s comfortable. I would say it is always slightly chilly whenever I have been but bearable!

REVIEW: BLACK GOO BREAKFAST

I am back with another review, yes another for BLACK GOO! As you know their cakes are insane, but how about brunch/breakfast? They have you covered. It is delicious, filling and not underwhelming at all I promise especially for us vegans:) So I had this one over at the Berkhamsted café but this is available at Tring too.

Now for me, I know how hard it can be to get a satisfying vegan breakfast without it tasting or looking gross, I can confidently tell you that this is now the 2nd BEST one I have had (Wild Strawberry Café does come first at the moment!)

Here we have it…. the Vegan Goo^^ in all it’s glory! What can you not love? Bubble n squeak, beans, hash brown, shrooms, tomato, toast, avocado and falafel; all alongside a cup of tea. Atmosphere here is great, awesome music in the background and it’s at the top of an antique shop which is a good workout for the legs;) Hopefully if in need of bfast/brunch places, then head here!

REVIEW: VEGAN SPARTAN

EPICLY TASTY AND ENTIRELY VEGAN!

Honestly so excited to share this review on this resteraunt. It’s based in Hemel Hempstead town centre, to which I never knew it even existed. Better late than never right? Also got an awesome deal as we ate there on a Monday during the 50% off scheme 😀

Price range: £20-30 per head depending whether you get dessert and nice drinks.

Atmosphere: Super spacious, enough room between each table, really clean and smart inside, friendly staff. Quite a few families here which I was surprised but also so happy kids were eating plant based foods!

Service: Everything was presented well however service was really slow especially on our desserts, I understand it may be because of the whole Covid scenario atm though. I liked they bring you water without you even having to ask!

Food (important part): I first had a Black Velvet milkshake which was divine! It tasted similar to red velvet, I thought it would actually be black but as you can see from the image it was almost the usual red colourish, yummy though! I then just had to go for one of there burgers; the BBQ Jackfruit and pineapple burger with potato wedges. Those wedges were proper, they are honestly the best wedges I have had, super chunky and taste perfect with there ketchup! The burger was sweet and satisfying, I do want to go back to try a more metier patty type burger, however this one is good if you are after a less meaty texture. Lastly I did have an ‘After Eight’ dessert, it was a soft similar to mouse like texture and super minty and chocolate heaven. It was presented beautifully and it was rich which is how I like my dessert.

So, just to also mention I took my non-vegan boyfriend with me and even he enjoyed the food, and he is super fussy. I would definitely return and try some more items!

DOUBLE CHOC HAZELNUT COOKIES

THESEEE are a winner, scrumptiously addicting and completely flour free! They are delicious as a snack, breakfast or any time of the day and I promise they will be gone very quickly. Even my absolute non-vegan boyfriend loved them!

Ingredients

1 1/2 cup oat flour (blitz oats)

1 cup ground almonds

1/3 cup cocoa powder

1/4 cup coconut sugar

Pinch vanilla powder

1 Lindt dark chocolate bar 70% or more

Handful hazelnuts

1 tsp baking powder

2 tbsp coconut oil melted

1/2 cup unsweetened oat milk

Method

  1. First of all preheat your oven to 160 fan / 180 conventional and line a large baking sheet with parchment.
  2. Next add all dry ingredients to your bowl apart from the chocolate and nuts. Stir this until fully incorporated the cocoa powder well.
  3. Now mix in all wet ingredients and the mixture forms a dough that comes together. Add in the hazelnuts and break up your chocolate and add in too. Save a little chocolate if you want to do a drizzle once the cookies are baked!
  4. After that, using a tablespoon plop large spoonful’s of the mixture onto your baking sheet making cookie shapes but do not flatten entirely.
  5. Bake for 25-30 minutes.
  6. Allow to cool slightly before doing a drizzle. I find that they seem to taste even more amazing and sweet when left overnight and eat the next day!

CHOCOLATE BANANA LOAF

Ingredients

2 cups GF oats

1/4 cup ground almonds

1/4 cup GF all purpose flour (I used Bob’s Red Mill)

2 ripe bananas

1/3 cup cocoa powder

1/4 cup coconut sugar

 2 tbsp melted coconut oil

1 cup unsweetened almond milk

Pinch vanilla powder

Pinch cinnamon

1 flax egg

Optional: Lindt dark chocolate with orange pieces (as much of the bar as you like)

Method

  1. Preheat oven to 160 degrees fan/180 conventional and line a loaf tin with parchment paper.
  2. To a bowl mash your bananas and add your flax egg and milk, mix well.
  3. Add everything else except the Lindt chocolate if using, and mix well.
  4. Pour mixture into your lined tin then if using the chocolate break as much up as you want and put into the mixture (or if you want it to be more inside then do this in the bowl before you pour into your tin)
  5. Bake in the centre of your oven for 45 minutes.
  6. Allow to cool slightly before slicing and enjoy!

CRANBERRY WALNUT AND BANANA GIANT COOKIES

Who want’s a yummy, gooey and warming cookie that’s quick and easy, ideal for breakfast or a snack? Great, your in for a treat! Have these with your glass of  mylk or tea / coffee and its a win.

Ingredients

2 cups GF oats

1 and half cups plant milk

2 ripe bananas

Half cup dried cranberries

Flax egg

2 tbsp melted coconut oil

1 tbsp cinnamon

Pinch of vanilla powder

Half cup walnuts

1 tsp baking powder

1 tsp bicarbonate of soda

Method

  1. Firstly preheat your oven to 160 fan / 180 conventional and line a large baking tray with baking paper.
  2. To a bowl, mash your bananas and add your flag egg, milk, coconut oil and mix well.
  3. Then add all your other ingredients, ensuring you add the walnuts and cranberries last. Mix well.
  4. Using a spoon, make 9 large cookie shapes but do not flatten them. Bake for 20-25 minutes.
  5. Enjoy fresh or keep covered for 4 – 5 days.

 

SILKEN CHOCOLATE & RASPBERRY TARTLETS

It has been a while since I posted so I do apologise, but I am trying to balance my day job with also blogging! So, here we are, these tartlets are super yummy, require minimal ingredients and have an awesome protein kick without any protein powders! The protein source comes from silken tofu to make the filling…… can you believe it?! I have wanted to use tofu in a dessert for such a long time and it has turned out so well in this recipe.

All you need is 4 tart pans, a food processor and you will be using your oven and freezer.

Makes 4-5

Ingredients

Base:

1/2 cup almonds

1/2 cup medjoul dates

1/4 cup millet flakes

1 tbsp peanut butter

2 tbsp maple syrup

1 tsp raw cocoa powder

Filling:

1 pack of silken tofu (I used Clearspring brand)

1 heaped tbsp raw cocoa powder

1/3 cup maple syrup (you may want to add more during the process so test and see how sweet you want it)

 Optional toppings:

Raspberries

Cacoa nibs

Method

  1. Firstly preheat your oven to 160 degrees fan and decide whether you need to line your tart pans (I didn’t but I advise if you want to take them out to present then do so, unless you have ones that can remove the bottom for easy removal)
  2. To your food processor add all base ingredients and blitz until a dough is formed. Then press the mixture into your tart tins using your hands, don’t make them super thick as you want to pour your mixture into them and still see the nice outer edge of your tarts!
  3. Bake them for 10-12 minutes.
  4. Whilst these are baking, add your filling ingredients to the processor and pulse until a smooth and creamy mixture is formed. Add maple to taste.
  5. Once the bases are baked, allow to cool for about 10 minuets. You then want to pour the filling into each tart evenly and place into the freezer until you want to garnish and serve or for at least 30 minutes.
  6. Top with the raspberries and cacoa nibs and enjoy!!

 

 

CHICKPEA BUNS

Thesee turned out delicious, they are perfect paired with the Black Bean Burger (previous post) or topped with absolutely anything you fancy! They are nice and fluffy in the middle and slight crisp to the outside! You could totally turn this mixture sweet and make chickpea pancakes too!

Ingredients

300g gram (chickpea) flour

1.5 tsp baking powder

300ml water

Pinch salt and pepper

1 tbsp parsley

Sprinkle of nutri yeast

Sprinkle Bouillon vegan stock

1 clove garlic minced or use garlic powder

Dash of other spices of choice

Olive oil for frying

Method

  1. Using a large mixing bowl, add in absolutely everything and mix until well incorporated. The mixture will be slightly thick. Allow to sit for 5 mins before you start frying.
  2. Once this has sat, heat your pan on a medium heat with the oil. Using a ladle or tablespoon, plop the mixture in (I made 1 at a time to avoid them joining). You want to keep it at this heat to avoid burning. They need just a minute or 2 each side.
  3. Ensure to scrape away any burnt bit or residue in the pan between each one you fry, this will avoid the outside tasting funny or going more darker in colour!
  4. As each one is done let them rest on a plate and you can serve immediately or store for meal prep! Enjoy:)