Dinosaur Kale Mac and Cheese

Because dinosaurs are cool.

Chili and Lime Black Bean Burger

The perfect vegan burger!

Beer Battered Halloumi

Nom, nom, nom.

Ginger and Chili Tofu

Crispy delicious tofu that's easy to make... say what?

Chocolate Cake Balls

Cakes, but not as you know them.

Wednesday, 13 June 2012

Butternut Squash and Garlic Goats Cheese Ravioli

After some subtle hints (e.g PLEASE BUY ME THIS FOR CHRISTMAS) Mr Hef brought me a pasta maker for Christmas. He was quite against this gift as he was sure I'd never use it.
sorry for the bad quality, my slr is charging!
Well, I proved him wrong. It may be 6 months since he brought it for me, but I proved him wrong none the less! Since I've had it I've known exactly what I wanted to make and I knew exactly what goats cheese I wanted to use for my squash and goats cheese ravioli. So after Daddy Hef took me to the farmers market last week, I finally had the missing key... Garlic goats cheese from wobbly bottom farm! (yum). I was slightly scared of pasta making, due to the fact I've never tried it before, but it was actually very straight forward. I used a Jamie Oliver recipe to make the dough and the only issue I had was that I made it a tiny bit too thick, so if you're making it at home keep it going through the pasta maker! 

For 4 people, you'll need.

To follow Jamies Recipe for the dough ;)
400g butternut squash 
350g garlic goats cheese chopped up
Olive oil
Salt and pepper
Truffle oil and vegetarian parmesan to serve

  1. Make your pasta dough and pop in the the fridge to chill for at least 30 mins.
  2. While it's chilling away chop up the butternut squash, place it in to an oven proof dish, cover in olive oil, salt and pepper and pop it in to a preheated oven at 200 degrees for 30 minutes. 
  3. When the squash is ready squish it all up with a fork, leave it to cool then mix in the goats cheese.
  4. Take your pasta dough out of the fridge and flour both sides, pass through the pasta maker on the widest setting 5 times, then keep passing it through smaller settings until it is nice and thin. 
  5. Pop the sheet on to a floured side and put a tea spoon of the squash and goats cheese mixture a few centimeters apart. 
  6. Brush the pasta with water and fold it over to cover the filling, then cup around the filling to make sure its in there securely.
  7. Cut your ravioli with a sharp knife, boil up some water, pop it in for 3 minutes then serve up with some oil (preferably white truffle), black pepper and vegetarian parmesan. 

Monday, 11 June 2012

Avocado Fries

As I mentioned in the last post, vegan wifey Emma was round for a few days cooking up a storm in my kitchen, while I was slaving away selling soap. I think I may have influenced her menu slightly by banging on about my sudden love for avocado (seriously I can't get enough of it). Which amazingly resulted in these bad boys, avocado fries! They were pretty special, lovely and crunchy with hot squishy avocado inside! YUM! 

The recipe can be found here: The Gluttonous Vegan

Wednesday, 6 June 2012

Pesto, Spinach and Tomato Tart

My vegan 'wife' Emma came to stay a few days ago and literally cooked, cleaned and entertained Ruby (doggy) while I was at work. I wish she could move in forever, because coming home to a vegan meal each night is the best thing ever (take note Mr Hef). On the first night she stayed I got home, had a bath (lush of course) and by the time I was out I was presented with this yummy pesto, spinach and tomato tart with vegan potato salad. The potato salad is super quick and easy, just boil some new potatoes, let them cool, cover in vegan mayo and spring onions and eat! The tart is just as simple, so if you're in a rush this is a great one to whip up.

Serves 4:

3 handfuls of basil 
100g chopped mixed nuts
Large glug of truffle oil (or olive oil if you don't have any)
Salt and Pepper
500g vegan ready rolled puff pastry 
Handful of spinach 
18 chopped cherry tomatoes
  1. Put the basil, chopped nuts and oil into a food processor and throughly blitz, keep adding oil until it becomes a lovely pestoy consistency and season.
  2. Unroll your pastry, cut into 4 equal rectangles and transfer on to a tray lined with greaseproof paper. 
  3. Smother your pastry with your vegan pesto and top with spinach and chopped tomatoes.
  4. Pop in to the oven for 15-20 minutes, until its puffed up and golden brown. 
  5. Serve up with your potato salad and enjoy! 

Friday, 1 June 2012

Cameron's Brasserie, Stony Stratford

I've definitely mentioned before that I live in the good old city... town? Of Milton Keynes and there's not much veggie stuff going on here. So when I got an e-mail from Cameron's Brasserie saying that they we're holding a 4 course vegetarian evening during National Vegetarian Week, I couldn't wait to book a table. I've eaten at The Navigation Inn, Dan Cameron's first venture, countless times and always enjoyed the variety of vegetarian options. And recently tried Cameron's Brasserie for the first time, so I was more than excited that there would be a whole menu dedicated to vegetarian food. The restaurant is situated in Odells yard in Stony Stratford and fits in perfectly with the charming market town. It was extremely hot when we went, but the huge doors were open making it light and airy in the restaurant. Once again I forced Mr Hef to eat vegetables with me, I don't think he was too enthused, but still enjoyed it (more than he let on, I'm sure!).
Boccancini Mozzarella, Air Cured Heirloom Tomato and Basil Salad
The vegetarian evening consisted of a 4 course set menu and I booked with out even looking because I was sold by the fact that there would only be meat free food! The first course was that cute little cauldron thing above filled with Boccancini Mozzarella, Air Cured Heirloom Tomato and Basil Salad. It was a nice light way to start the meal and I seriously wanted to steal the pot, I'm not sure what I would have done with it, but I want one.

Asparagus in Filo Pastry, Wilted Wild Garlic, Pink Grapefruit Hollandaise

The second dish was asparagus in filo pastry, wilted wild garlic and pink grapefruit hollandaise which was funking delicious. I love asparagus, so any kind of asparagus on my plate makes me happy. This made me extra happy though because it was wrapped in perfectly crunchy filo pastry and covered in tasty hollandaise sauce. 
Mushroom and Goats Cheese Wellington, Parmentier Potatoes, Crushed Peas and Mascapone and Chantenay Carrots 
The main meal had a mushroom in it, I knew there would be one snuck in there somewhere so I had already prepared myself. But to my surprise I loved it and actually ate the whole thing, it was cooked to a good texture (no nasty slimeyness) and went perfectly with the onions and goats. Topped off with pastry it made a really delicious main. All of the other vegetables on the plate worked really well together and lets be honest, it looks pretty fantastic too!
Balsamic Marinated Strawberries, Vanilla Shortbread with Basil and Cassis Sorbet
The desert was the most interesting dish, mainly because it had basil sorbet! I'm not going to lie, it was pretty weird, but it did go well with the balsamic strawberries and overall it was really delicious, very tart and full of flavour. Mr Hef didn't like it so much but still managed to eat his vanilla shortbread.

It was £23.95 for the set menu, which I think is great value for the quality and variety of the food. I really hope they put the night on again, as it was so nice to go out somewhere in Milton Keynes and have a whole vegetarian meal in a really wonderful restaurant. 

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