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!
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!
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.
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
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)
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)
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!
Bake them for 10-12 minutes.
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.
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.
Top with the raspberries and cacoa nibs and enjoy!!
I really just had to share this recipe, it was a bit of a test but worked out just lush! Super refreshing and light, so great when the weather picks up and these store super neatly in your freezer. I have been craving lemon and ginger anything but didn’t want to make a cake as I thought it would be to heavy for my tummy, sooo decided to make a bit of a spin off from the RASPBERRY CASHEW ‘CHEESCAKE’ BITES I made a few posts back! These require a food processor, soaked cashews overnight and a loaf pan. Be aware as this was a first go and experiment; that the filling had quite a bit left over so you can always try and incorporate it into another dish! I actually chucked it into some dried fruit spelt buns and they turned out fab!
1/2 cup ground almonds
1/2 cup soaked cashews
1tbsp maple syrup
6 deglet nour dates
1 tbsp ground ginger
1 tsp vanilla powder
2 cups soaked overnight then drained cashews
2 whole lemons juice
1 tbsp lemon zest
3 tbsp coconut cream (from top of canned coconut milk)
1 tsp turmeric (for added colour)
Pinch vanilla powder
Pinch sea salt
1/2 maple syrup
Firstly line a loaf pan with beking paper (although you are not actually baking) this will stop sticking!
Then place all base ingredients into food processor and blitz until it comes together. Using a spatula press this into your loaf tin.
Next add all your filling ingredients to the processor until a creamy smooth texture is formed. Then pour this over your base (you will have some left over, you could test using all of it may just make it thicker!
Freeze immediately and once set slice into squares or bars with a sharp knife.
ATTENTION! TO ALL CHOCOHOLICS and cake lovers 😀 This is the PERFECT cake for you, it’s easy, refined sugar free, flour free, gluten free and of course vegan!!! Also only 1 bowl needed (we be loving these 1 bowl recipes right?)
This recipe is slightly adapted from LIVIAS as I am oat intolerant so I use millet as a replacement for this. I must say I am so happy with how well I can use this substitute in my goods, it would be good to know if you guys have any other suggestions too! The cake is still oozing with gooeyness and absolutely delicious, no stodge like you get with regular floury cakes so this is a bonus. I admit I could fully eat the entire thing NO SHAME here…
125g millet flakes
280g cashew butter
185ml maple syrup
250ml almond milk unsweetened
150g ground almonds
35g cacoa powder
Pinch of sea salt
135g almond butter
125ml maple syrup
15g cacoa powder
PUFFED RICE TOPPING (optional):
2tsp coconut oil
2tbsp maple syrup
1/2 cup puffed rice
Firstly preheat that oven to 160 degrees fan / 180 degrees conventional. Line a 8″ cake tin with parchment and set aside.
Whisk in a bowl, cashew butter, maple, almond milk and cacoa powder until smooth.
Next add in the ground almonds, millet flakes and salt and use a spoon to stir until batter is formed.
Pour this into your cake tin and bake in the oven for 30 minutes!
Whilst the cake is baking you can make your topping if you are adding the puffed rice. Boil the coconut oil and maple until bubbling then add in your puffed rice stir well. Allow them to caramelise (takes about 2 minutes) but stir every now and again to avoid completely burning. Pour them onto a plate and flatten slightly allowing to cool.
Once cake is done, allow to cool completely before making the frosting. To do this just mix all the frosting ingredients together, then smother on top of your cake!
Lastly break up your puffed rice, they would have clustered together and sprinkle on top. Serve immediately or keep covered for a few days (I can guarantee this will be eaten day 1!) Happy baking guys!
Apologies for the lack of content, life gets in the way and I feel like I’m getting withdrawal symptoms from not making as much! This quick recipe is such a good idea for light on the go lunch or as a snack. Being plant based and missing one thing…egg muffins!! So discovered an alternative that tastes just as good without the egg YAY!
1 and 3/4 cup chickpea flour
2 cups water
1 tsp baking powder
1/4 cup nutritional yeast
Salt and pepper
(veggies you pick can be optional but here’s what I used)
1 red pepper
2 spring onions (mine were fairly large)
Sprinkle of paprika
Sprinkle of thyme
Firstly preheat your oven to 180 fan / 400 farenheit and line a muffin tray with cases or oil them to avoid sticking.
Next dice up all your veggies and put to one side whilst making batter.
Whisk in a bowl the chickpea flour, water, nutritional yeast, thyme, paprika, salt and pepper and baking powder until incorporated well. Then add in all your veggies and whisk these in well.
Then using a 1/4 measuring cup pour the mixture into 12 muffin holes/cases. Bake in the oven for 30 minutes!
Once out allow to cool slightly before taking them out the pan/cases to eat or you can store these in the fridge and freezer! Enjoy:)
Who would have thought polenta could make a cake ay? It can and it worked out pretty awesome. I will recreate this recipe again and amend however it is a good first try, the cake held together nicely, wasn’t dry but it is not sweet enough I think! You could play around with different sugars to see if this creates a sweeter cake. Cherries are one of my faveee fruits and they are in season so I figured why not pair them?! The cake is naturally gluten free too.
1/2 cup ground almonds
1 tsp baking powder
1/2 cup unsweetened almond milk
1/3 cup maple syrup
2 tbsp coconut oil
2 flax eggs
Preheat your oven to 160 fan/ 350 Fahrenheit and line a spring back cake tin with baking paper.
Make you flax eggs and let sit for 5 minutes/ In a bowl, mix your ground almonds, baking powder and polenta.
Next melt your coconut oil and once your flax eggs are set add along with the rest of the wet ingredients to dry. Incorporate well.
Stir in your cherries that are chopped ensuring no pips are left!
Bake for 20 minutes. Allow to cool before slicing. Perfect served with dairy free custard or oat/soya cream!
Only requires 1 bowl and 1 frying pan, whip these babies up on the weekend and enjoy along side a salad, yogurt dressing or on their own! You can totally dress these up with what spices you decide to add in.
Now I never usually fry anything, I always roast…but these were an exception. (A good one may I add) I always use olive oil so this makes them typically healthier as opposed to using sunflower or vegetable oil which has high saturated fat content.
80g gram flour (chickpea flour)
1 tsp baking powder
1 tin chickpeas drained and rinsed
1/2 lemon juice
1/2 cup water
1/4 onion of choice
1 clove garlic
Olive oil or other oil of choice for frying
Seasonings of choice about a tsp or 2 of each: chilli, paprika, pepper, cumin
Start by mixing the gram flour, baking powder, diced onion, diced garlic and seasonings together.
Next add in your chickpeas, sweetcorn, lemon juice and water and mix until incorporated well. Lastly add in the chopped coriander if you are putting in and give a good stir.
Heat a glug of oil in your frying pan, and keep the pan at a medium heat. If you make the pan to hot the fritters will burn on outside and not be cooked on inside.
Once the pan is heated use a tablespoon to evenly spoon the mixture into the hot pan, and allow to fry on each side for a few minutes. When each one is done, put onto paper towels to allow excess oil to come off.
Then plate up and serve immediately or these would be great to store in fridge or freezer.!