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!
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!
This lovely lady does some serious cooking and the flavours are INSANE! She provides a takeaway food service from home or delivers locally right to you, it’s every weekend only and it is ENTIRELY VEGAN! She creates an awesome platter of either 6 or 8 options that include pumpkin and coconut curry, brown lentil stew, mango salsa and plantain waffles, and don’t forget the Mac n ‘cheese’ pie…(plus more!!) and other times she creates one whole dish like her Popprawn and waffle combo. She definitely works hard in the kitchen and really inspires me to experiment with flavours in dishes. P.S these images are going to make your mouth drool…
I cannot recommend her enough so check out her page on Instagram by clicking the title above! Also for those of you that hadn’t seen on my Instagram I am working on doing deliveries of some sweet things, so me and Leks may well be doing a meal deal… 😉 Watch this space.
Been wanting to try this one for a while now, as it is naturally gluten free and no rising is needed, YAY! I decided to top my bread with sunflower and pumpkin seeds for a crunch and it also adds flavour plus extra nutrients. Double YAY!!
300g chickpea flour AKA gram flour
1 tsp baking powder (ensure gluten free if necessary)
1 tsp bicarbonate of soda
Pinch of salt
Pinch of sugar
2 tbsp Olive oil
240ml unsweetened almond milk
Splash of water
Sunflower and pumpkin seeds to top (optional)
Firstly preheat your oven to 160 fan / 350 Fahrenheit and line a loaf tin with baking paper.
To a bowl, add all dry ingredients and mix well. Then add in all your wet ingredients and incorporate so the mixture is smooth and runny.
Pour into your loaf tin and bake in oven for 50 minutes. The golden yellow colour should come through and the inside nice and spongy.
This load can be sliced and then frozen if you want to keep for longer or use straight away! You can use it as normal bread, top it with sweet or savoury!
EEEEEEK! These are soooo scrumptious, they are easy to make AND they are raw not baked!! This makes them Paleo friendly too, as no grains are used. Perfect treat for this warmer weather, super refreshing. I am totally making these again but with a Lemon filling (so watch this space.)
I never actually liked normal cheesecake, I find it to heavy and sickly, not my kind of dessert, so I would actually pick these over a normal version any day. It still has the textures so trust me you will love them, but they are much more healthier plus all natural ingredients and no refined sugars!
For base layer:
2 cups almond flour
3/4 cup medjoul dates
1 1/2 cup cashews
1/2 cup coconut flakes or shreds
1 tsp vanilla powder
1/2 cup cashew butter ( I used Meridian)
1 cup raspberries
1 tbsp lemon juice
1 tsp vanilla powder
1/4 cup melted coconut oil
1/3 maple syrup
First put all the base ingredients into a food processor and blitz until a sticky mixture is formed. Press this into a lined loaf tin.
Now place all filling ingredients into the processor and blitz until a creamy mixture is formed. Spread this evenly over the base.
Freeze to set and then slice into bite sized pieces!
You could even add an optional extra by doing a chocolate layer on top, just melting your fave choc and dipping each piece in!