tag:blogger.com,1999:blog-52010846085926838412024-03-13T20:20:45.068+00:00Always AutumnOn long-distance gardening, brightening the community, the birds, the bees, and the things we eat.Anonymoushttp://www.blogger.com/profile/00718064410207123528noreply@blogger.comBlogger687125tag:blogger.com,1999:blog-5201084608592683841.post-33649385030077553862015-04-22T16:06:00.001+01:002015-04-22T16:06:06.244+01:00Just A Little Snack<div class="separator" style="clear: both; text-align: center;">
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The sun is shining, there's lots to do so I thought I'd do a quick drive-by post. I'm really happy right now and partly the reason is that I've been snacking this week. These Peanut Butter- Chocolate Chip Bars from Isa Does It taste like the tracker bars I used to snack on as a calorie deprived veg grower. They have oats and rice crispies (okay so morrisons own brand...) and chocolate and peanuts. I'm reasonably sure they are the only reason I'm awake right now and not passed out drooling into my pillow. It's been a long week.<br />
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<br />Anonymoushttp://www.blogger.com/profile/16662202835950787141noreply@blogger.com5tag:blogger.com,1999:blog-5201084608592683841.post-58218022561602911172015-04-20T16:12:00.001+01:002015-04-20T16:12:11.850+01:00Stops Along The Odyssey Trail...Awesome indie dyer <a href="http://www.countessablaze.com/">Countess Ablaze</a> is spending a year dying yarns inspired by The Odyssey and I'm utterly enchanted. Updates are at the end of the month and while I dutifully knit along on my project out of march's selection I thought I'd show off my socks from January and February.<br />
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That bottom ball is from January and has the stunning name of Death Was Quick And Marriage A Painful Matter. The base (the base of both yarns in fact) is a lovely merino, nylon, mohair mix. It has great definition and, after a good wash, a lovely halo. I loved the rapid colour changes and decided to pair it with the <a href="http://www.ravelry.com/patterns/library/strie-socks-top-down">Top Down Strie</a> pattern from <a href="http://www.amazon.co.uk/gp/product/1937513637/ref=as_li_tl?ie=UTF8&camp=1634&creative=19450&creativeASIN=1937513637&linkCode=as2&tag=alwaautu-21&linkId=2FFAUH3SUUDVQCF7">Sock Architecture</a><img alt="" border="0" src="http://ir-uk.amazon-adsystem.com/e/ir?t=alwaautu-21&l=as2&o=2&a=1937513637" height="1" style="border: none !important; margin: 0px !important;" width="1" /> to see what fabulous chaos the purl bumps could bring about. I think these might be my favorite socks right now.<br />
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February's ball wonder is the equally stunningly named I Follow The Wide Fame Of My Father and has wonderful tones of berry reds, juicy purples and charcoal black. Pleased with the stitch definition the mohair brings to the table I thought I'd try some cables. As both of the cabley sock patterns I had my eyes on were by Louise Tilbrook I tossed a coin and cast on the <a href="http://www.ravelry.com/patterns/library/beltane-socks">Beltane Socks</a>. And without bragging too much I think I can say my instincts were correct. The definition of the yarn made sure the cables didn't get lost I the variegation. Probably my second favorite sock right now, though they are getting a bit warm for the time of year.<br />
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As for Marche's update? Well like I said at the top I'm still working on that one. It's a little bigger than some socks but here is a preview of the fabulous colours:<br />
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<br />Anonymoushttp://www.blogger.com/profile/16662202835950787141noreply@blogger.com0tag:blogger.com,1999:blog-5201084608592683841.post-81982085808180371522015-04-15T17:02:00.001+01:002015-04-15T17:02:14.650+01:00It's A Post About PantsDue to a startling collection of coincidences I seem to have become obsessed with making knickers. Or perhaps it was an impulse purchase and some enabling by Stephen (who likes it when I make things and loves it when I make <i>odd</i> things) We found one of <a href="http://flo-joboutique.co.uk/#/shop/4574185016/Knicker-Kits">The Flo-Jo Knicker making kits</a> (go buy one!) at <a href="http://www.socialfabrictotnes.co.uk/default.asp">Social Fabric</a> in Totnes and had to bring it home.<div>
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The kit comes with a pattern, multi-sized for different sized bottoms, instructions and enough fabric and elastic for one pair of knickers. I should also point out that it came with ribbon for a bow but I'm really not into that so I left it off. It's actually shockingly easy to make a pair of knickers, especially with the kit. The only problem I had is that you really need to stretch the elastic as you sew it down. I went a bit too easy on my first pair. </div>
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Knickers only take about half a meter of fabric and two meters of elastic and they only take a couple hours so I thought it was an experiment worth repeating. I have offcuts that size and old t shirts to cut into gussets so why not. I went back to social fabric for some pretty elastic and went stash diving. </div>
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By my second pair I'd overcome my shyness with the elastic and went for it. I love the contrast of the white elastic and black fabric as well as the unexpected playfulness of the butterfly pattern.</div>
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My third pair where a bit more floral and I'm gslad I finally found a use for this offcut because it;s really pretty but not my usual cup of tea at all. I really could keep on making knickers all day (and talking about them) but unfortunately at that point I ran out of elastic. Looks like we need to take another trip to Totnes. </div>
Anonymoushttp://www.blogger.com/profile/16662202835950787141noreply@blogger.com0tag:blogger.com,1999:blog-5201084608592683841.post-14218331846846302152015-04-14T17:46:00.000+01:002015-04-14T17:46:05.068+01:00The Noble Tree<div class="separator" style="clear: both; text-align: center;">
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When we saw that a closed down shop a couple of doors down from Stephen's work being transformed into a coffee shop we got very excited. Because we need a good coffee shop in this town.<br />
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The Noble Tree, which can be found on Upper Union Street (and if you'll take my advice you'll go find it) is an independent, artisan coffee shop. We tried it out on their opening day and were blown away by the friendly staff, gorgeous interior and delicious drinks and brownies. And if you're a knitter you'll appreciate the amazing natural light.<br />
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<a href="http://thenobletree.co.uk/">The Nobel Tree</a>Anonymoushttp://www.blogger.com/profile/16662202835950787141noreply@blogger.com0tag:blogger.com,1999:blog-5201084608592683841.post-91113540773138712582015-04-13T16:58:00.003+01:002015-04-13T16:58:39.563+01:00Big Boy, Soxa Tank and Lacking Subtlety Last year I fell in love with a woman in a steampunk outfit that combined stunningly deep, saturated, and eye catching shades of orange and purple. The colour combination burned itself into my brain and I had to force it into my wardrobe somehow. Luckily my wardrobe is used to being stuffed with colour choices that display a complete lack of subtlety or sense. <div>
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The pattern I eventually decided on using for my experiment in eye-catching was Bonnie Nurnberger's <a href="http://www.ravelry.com/patterns/library/stoxa-tank">Soxa Tank</a> from Knitscene Summer 2014. I didn't think I would be able to pull it off with purple short shorts (or indeed pull off purple short shorts) but it does make both an attractive sweater vest and tank. And those are two wardrobe pieces I'll always love. </div>
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<tr><td class="tr-caption" style="text-align: center;">Lace Front, contrast edging</td></tr>
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So once I had the pattern there were two problems to overcome. One is that the pattern is straight up and straight down. I am considerably top hevey. Before I cast on I made reams of notes all trying to solve the problem of how to insert my breasts into a flat tube without resembling an overstuffed sausage. I contemplated bust darts but I couldn't convince myself that they would look good against the all over lace pattern so instead I took the easy route, adding increases and decreases at the side seams to give me more space were it was needed. </div>
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My second (and last) dilemma was the colour. I knew exactly what colours I wanted so it was just a case of finding someone who could pull off the bright, amazingly saturated colours I was after. I saw <a href="http://www.easyknits.co.uk/">Easy Knits</a>, one of my favorite dyers, at <a href="http://aautumn.blogspot.co.uk/2014/08/fiber-east-stash-additions.html">Fibre East</a> and came home with a bunch of his Big Boy. Big Boy is a delicious mix of exmoor blueface, alpaca and nylon so aside from the great colour it has amazing definition, a lovely halo and is both hardwearing and machine washable. </div>
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By way of a summary I'm going to give ratings out of five for the three things I mentioned in the title. Big Boy gets 5/5 for being absolutely perfect, Soxa Tank loses out at 4/5 for a lack of bust shaping, and Lacking Subtlety gets 79/5. Because why not. </div>
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Anonymoushttp://www.blogger.com/profile/16662202835950787141noreply@blogger.com1tag:blogger.com,1999:blog-5201084608592683841.post-64269563228802095712015-01-27T15:56:00.001+00:002015-01-27T15:57:42.669+00:00Plague-ville ScarfThis project started life as braid of fibre. Irrisistably called <i>Oh, go to Plague-ville!</i>, the braid was part of the Vespasian themed collection in <a href="http://www.countessablaze.com/">Countess Ablaze's</a> Twelve Caesars Collection. I was eager to throw this on the wheel and went for some low twist fulled singles...<br />
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The twist wasn't as low as I wanted and the consistency wasn't as even but the entire process of fulling - sloshing the yarn from hot water to cold and throwing it about a bit - was incredibly fun and the colour is amazing.<br />
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Like with the spinning I felt I had to work with the yarn as soon as possible but I had other projects on the needles. Unfortunately just before Christmas my Grandma passed away. Knitting and the act of moving my hands is something that's always managed to help me cope. I craved for simple movement and the lacy front of the tank I was working on wasn't cutting it. So the night I heard the news I bought the pattern <a href="http://www.ravelry.com/patterns/library/quaker-yarn-stretcher-boomerang">Quaker Yarn Stretcher Boomerang</a> and started knitting the soothing, predictable ridges in soft singles.<br />
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I cast off on the train back from staying with my family. I never know really how I'l feel about these simple comfort knits knit in times of stress and sadness. Will I feel like I can never wear it, or will I be able to forget it's origins? With this scarf it's neither. I remember why I started knitting it, but I still love it. It reminds me that good can still happen after all. Anonymoushttp://www.blogger.com/profile/16662202835950787141noreply@blogger.com0tag:blogger.com,1999:blog-5201084608592683841.post-42114968205925689902015-01-24T13:09:00.000+00:002015-01-24T13:09:01.850+00:00RSPB Big Garden Birdwatch 2015Every January since 1979 people across the UK have taken part in the world’s biggest wildlife survey: the RSPB’s <a href="https://www.rspb.org.uk/birdwatch/">Big Garden Birdwatch</a>. Despite the name, you don’t need a garden to take part; many people visit their local park for the survey. Clare and I count the birds in the section of the estate we can see from our balcony, which includes two mature trees and planted bed of around 200 square metres.<br /><br />Over the six years we’ve lived here we’ve seen fourteen bird species, adding blackcap to the list this winter. Five have graced our balcony: we’ve had single visits from a rook, a magpie, a wren, and a blue tit, and one year we had repeated visits from a pair of pigeons.<br /><br />Our rather monochrome Big Garden Birdwatch 2015 results include the four usual suspects — feral pigeon, herring gull, magpie, and carrion crow — but this year they are joined by the pied wagtail, which are often seen around the estate but usually go into hiding during the birdwatch:<br />
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<br />Anonymoushttp://www.blogger.com/profile/00718064410207123528noreply@blogger.com0tag:blogger.com,1999:blog-5201084608592683841.post-45043385087897237932014-10-25T16:19:00.000+01:002014-10-25T21:30:33.143+01:00RSPB: You didn’t forget the birdsIn the past few days the RSPB has come under attack from a group going by the name <i>You Forgot The Birds</i> (YFTB), which appears to be a front for the country (that is, blood sports) magazine <i>The Field</i>. (For more about the people behind the campaign, see <a href="http://adventuresinconservation.wordpress.com/2014/10/25/botham-takes-on-the-rspb/">Spike’s post at <i>Adventures In Conservation</i></a>.)<br />
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This post isn’t going to study the group’s motives — it’s no secret that their idea of conservation involves the persecution of birds of prey to preserve shooting moors as an aristocrat’s playground — but the substance of their claim.<br />
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<h3>
The claim</h3>
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YFTB’s claim is that the RSPB spends only 24% of its income on conservation. This is based on two false assertions: firstly that the RSPB’s income is £122m, and secondly that it spends only £29m on conservation.<br />
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<h3>
The reality</h3>
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The diagram below contrasts the diagram from YFBT’s website with a truthful rendition of the figures.<br />
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<h3>
The RSPB’s income</h3>
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You’ll have to forgive me for a brief detour into accounting terminology here. Suppose I spend £13.1m on some goods in order to sell them on. I then sell them for £21.2m, which is £8.1m more than I paid for them. The £21.2m figure is called the <i><b>revenue</b></i>. Increasing your revenue is good, but not if your <i><b>cost of sales </b></i>— the £13.1m figure — increases more quickly. The more useful figure is the £8.1m — the revenue minus the costs of sales — which is the <i><b>income</b></i>. To complete the set, your <i>profit </i>(or <i>operating income</i>) is the income minus any other operating expenses. Note that the terminology differs between countries and accounting systems, but the fundamental concepts remain the same.<br />
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The can find the RSPB's income from <a href="http://www.rspb.org.uk/Images/trusteesreportaccounts2013_tcm9-354073.pdf">their annual accounts</a>, which have been audited by Crowe Clark Whitehill LLP. The operating statement is shown on page five, with the key figure in shown in the first grey line: the <b><i>net income available for charitable purposes</i> is £90.1m</b>. The £122m figure quoted by YFTB is instead the revenue.<br />
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We can see why this is misleading by revisiting the example above — the figures I used were the actual figures for the RSPB’s commercial activities, consisting largely of the <a href="http://shopping.rspb.org.uk/">RSPB Shop</a>, which are shown in operating statement as <i>Commercial trading </i>and <i>Cost of goods for resale</i>. Let’s imagine the RSPB’s commercial revenue doubled, and the costs of goods rose in proportion. This clearly benefits the RSPB’s charitable aims as the income raised from commercial trading would also double. However, because the YFTB analysis is based on the revenue (before subtracting costs of sales), YFTB would now report that the RSPB spending an even lower figure of 23% on conservation (assuming the extra £8.1m income was divided proportionately on the existing sources of expenditure).<br />
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<h3>
RSPB spending on conservation</h3>
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YFTB state that the RSPB spends £29m on conservation. Looking at the accounts, we can see that this is taken from the line <i>Conservation on RSPB nature reserves</i>, at £29.6m — note that YFTB has rounded down the figure. YFTB however ignore two other aspects of conservation: the <i>Acquisition of nature reserves</i>, at £2.7m, and <i>Conservation – research, policy, and advocacy</i>, at £34.7m. YFTB ignores the former and dismisses the latter as being spent ‘on people’ rather than ‘on birds’. This characterisation can only be described as deceptive: conservation work directly on reserves is no different from conservation research in the sense that it is carried out <i>by people</i>, but both are carried out <i>for birds</i>. Finally, we have <i>Education</i>, we helps the RSPB extend its reach by involving the wider public in the process of conservation, with another £14.2m.<br />
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Together these add up to 90% of the charity’s income, with the remainder consisting of 5% spent on <i>Membership services </i>(£4m) and <i>Governance </i>(£0.6m), and 5% left over as operating income. Total financial reserves total £48m, with £31.8m being held for specific future projects.<br />
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<br />Anonymoushttp://www.blogger.com/profile/00718064410207123528noreply@blogger.com0tag:blogger.com,1999:blog-5201084608592683841.post-85321858507220457412014-09-29T19:06:00.000+01:002014-09-29T19:06:15.130+01:00Vegan Mofo Day 29/I Bought A Book: Vegan Pizza <a href="http://www.amazon.co.uk/gp/product/144942712X/ref=as_li_tl?ie=UTF8&camp=1634&creative=19450&creativeASIN=144942712X&linkCode=as2&tag=alwaautu-21&linkId=M7M4E5T2XYGHO5HJ" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://ws-eu.amazon-adsystem.com/widgets/q?_encoding=UTF8&ASIN=144942712X&Format=_SL250_&ID=AsinImage&MarketPlace=GB&ServiceVersion=20070822&WS=1&tag=alwaautu-21" /></a><img alt="" border="0" src="http://ir-uk.amazon-adsystem.com/e/ir?t=alwaautu-21&l=as2&o=2&a=144942712X" height="1" style="border: none !important; margin: 0px !important;" width="1" />
Day 29 of Vegan Mofo and I'm slowly coming to the realisation that being hot and cold all the time and tired and having sniffles may actually mean I've got a cold. Possibly being slow on the uptake is another symptom. Anyway in what I expect is the last review of Vegan Mofo I'm going to take on Vegan Pizza by Julie Hasson.<br />
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I bought the kindle copy because I'd heard there weren't really any pictures inside. It's true, apart from the cover all you get are a couple of stock photos. For me that's not a deal breaker but it made me decide I'd rather not pay extra to get it in paper.<br />
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The book starts with recipes for your pizza parts: base, cheesy sauces, and meaty stuff. The remaining five chapters are recipes for how to turn them into fabulous pizzas, creatively topped with everything from peperoni to broccoli. There's a lot more actually but peperoni and broccoli being my favorites I didn't really take it in.<br />
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I was slightly disappointed in some of the pizza recipes though. The meatball pizza (which I'm desperate to try) calls for '1 (16-ounce) bag frozen veggie meatballs' which is disappointing, especially because they seem to have disappeared from the shops at the moment. When cheese is called for it's mostly 'shredded vegan mozzarella-style cheese' which is discussed as being optional and you can sub in one of the cheesy sauces but it makes me sad that an entire chapter is devoted to the cheese sauces when the recipes suggest store bought. Much more helpful, I think, would have been a discussion about which cheesy sauce would have gone best on each pizza.<br />
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So then I made a pizza. I started with the base. I went for the Easy-Peasy Pizza Dough. I didn't find it as easy as advertised. Possibly I left it to rise too long (but within the 2-3 hours the recipe suggests) or perhaps I don't get on with no knead dough but it was sopping wet. I needed so much flour rolling it out. Admittedly out of the oven it was crisp as anything and really delicious.<br />
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For my creamy layer I went with the Cheadery Cashew Cheese which was delicious and added some lovely flavours and textures. Definitely more comparable to american cheese then the extra strong cheddar we favour but that's not a bad thing on a pizza. The rest of the toppings came from the recipe for Mushroom Broccoli and Sun-Dried Tomato Pizza. The overall effect was fabulous.<br />
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My overall impression was that Vegan Pizza isn't quite as comprehensive as I would like - there is no deep dish pizza for example - and for that reason I'd be hesitant to suggest shelling out for the print version. At only £5 on kindle though (on 29th October 2014 at least) it's a good deal. Pizza lovers (everyone, in other words) should treat themselves.<br />
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<a href="http://www.amazon.co.uk/gp/product/144942712X/ref=as_li_tl?ie=UTF8&camp=1634&creative=19450&creativeASIN=144942712X&linkCode=as2&tag=alwaautu-21&linkId=M7M4E5T2XYGHO5HJ">Vegan Pizza: 50 Cheesy, Crispy, Healthy Recipes</a><img alt="" border="0" src="http://ir-uk.amazon-adsystem.com/e/ir?t=alwaautu-21&l=as2&o=2&a=144942712X" height="1" style="border: none !important; margin: 0px !important;" width="1" />
Anonymoushttp://www.blogger.com/profile/16662202835950787141noreply@blogger.com1tag:blogger.com,1999:blog-5201084608592683841.post-33095189697679755232014-09-26T21:34:00.000+01:002014-09-26T21:34:00.916+01:00Vegan Mofo: Lunchbox School Lesson FourIt's the last friday of Vegan Mofo and the last lesson of lunchbox school. This week we'll be talking about the somewhat less glamorous topics of planning and preparation.<br />
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<b>Lesson 4: Plan and Prep</b><br />
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The two things that make all lunchbox making endeavors go smoothly. This week I've made two boxes out of the same four key ingredients while less than ten minutes cooking time each morning. <br />
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<b>Think Before You Buy</b><br />
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At the moment I make lunches two days a week, thursdays and fridays but I start thinking about lunch on a monday. I'm not an incredibly organised person or anything and I don't spend long thinking about it but as I draw up my shopping list I like to have a decent idea of what type of things I'm going to put in my box. It means I can make sure I buy all the food I need. This week I bought tofu, french beans, grapes and rice.<br />
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<b>Leftovers, Overlap, Freezing Portions</b><br />
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Leftovers in your lunch box is a good option. In <a href="http://intheveggiebox.blogspot.co.uk/2014/08/easy-lunch.html">this box</a> I used leftover curry. Think too about side dishes. If you are making glazed carrots the night before why not make a few extra for the box.<br />
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Overlap is another very handy thing. I knew that both days this week I was going to use the same ingredients so I was able to prep all in one go. The beans all got chopped at the same time. I boiled the rice one day and stir fried the leftovers the next.<br />
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You can also freeze things in lunchtime portions. If you only want two tablespoons of something like hosin mustard tofu (<a href="http://intheveggiebox.blogspot.co.uk/2014/09/udon-french-beans-salad-hoisin-mustard.html">like this</a>) then why not make a full batch and freeze the rest for next week.<br />
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You want to make fabulous, attractive, diverse lunches without doing all the work of making four or five tiny dishes each morning.<br />
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<b>The Morning After The Night Before</b><br />
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So to make it easy for yourself you want to wake up in the morning knowing roughly what to put in your lunch and to have some of it leftover or prepped from another meal. You also have the option of getting things ready the night before though. In both these boxes the tofu was started the night before. The teriyaki tofu was put to marinate and the red hot saucy tofu was fried. In the morning I fried the teriyaki and put sauce on the fried tofu and done.<br />
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Nothing left to do but halve the grapes. Two lunches in ten minutes with the same four key ingredients: rice, teriyaki tofu, green beans and grapes, and fried rice with red hot saucy tofu and grapes.<br />
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Hope you enjoyed lunchbox school, it's possible a bonus lesson will come before the end of Mofo...Anonymoushttp://www.blogger.com/profile/16662202835950787141noreply@blogger.com0tag:blogger.com,1999:blog-5201084608592683841.post-48580154876392161322014-09-25T19:21:00.001+01:002014-09-25T19:21:53.011+01:00Vegan Mofo Day 25: Gingerbread Duckies<div class="separator" style="clear: both; text-align: center;">
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I'm so tired right now and combining balleling insomnia with icing (badly) eyes onto gingerbread ducks at six in the morning didn't help. But I couldn't help myself. I had a craving for gingerbread and couldn't resist these lovely cutters. Night all.<br />
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What do you mean it's only half seven? Fine, I'll try to stay awake then.Anonymoushttp://www.blogger.com/profile/16662202835950787141noreply@blogger.com0tag:blogger.com,1999:blog-5201084608592683841.post-48080631985561233092014-09-24T19:37:00.000+01:002014-09-24T19:38:19.217+01:00Banana bread with no added sugar [vegan]Some time ago I stumbled across <a href="http://www.veganbaking.net/recipes/breads/enriched-breads/quick-breads/fruit-sweetened-banana-bread">this recipe for fruit sweetened vegan banana bread</a>, and bookmarked it for a future date when I might have 15 overripe bananas to hand. That hasn’t happened yet, so I scaled the recipe down by two thirds instead.<br />
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The unusual recipe involves cooking the bananas down to purée in a slow cooker over sixteen hours. I was impatient, so used a saucepan for three hours instead. The banana purée is the only source of sugar in the recipe, and the resulting loaf is less sweet than common banana breads, with the spices and the caramelisation of the bananas giving it a flavour similar to black gingerbread.<br />
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When I bring banana bread into work I often joke that a third of a loaf is ‘one of your <a href="http://www.nhs.uk/livewell/5aday/Pages/5ADAYhome.aspx">five a day</a>’, but with the number of bananas crammed into this loaf it really does make a noticeable contribution to your daily fruit intake.<br />
<br />Anonymoushttp://www.blogger.com/profile/00718064410207123528noreply@blogger.com1tag:blogger.com,1999:blog-5201084608592683841.post-42976157217236880492014-09-23T20:36:00.000+01:002014-09-23T20:36:00.947+01:00Pittsburgh Steak Sandwiches For lunch today I grabbed my copy of <a href="http://aautumn.blogspot.co.uk/2013/01/i-bought-book-vegan-sandwiches-save-day_28.html">Vegan Sandwiches Save The Day</a> and a hunk of its Moo-Free Seitan and made these fab Pittsburgh Steak Sandwiches.<br />
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Marinated steak strips, avocado, garlicky mayo and salad greens made an amazingly good meal. And I took the time to flip through Vegan Sandwiches again. There is so much in there that I haven't tried yet. I'd love to know what you recommend.Anonymoushttp://www.blogger.com/profile/16662202835950787141noreply@blogger.com0tag:blogger.com,1999:blog-5201084608592683841.post-52608140585491715342014-09-22T18:45:00.001+01:002014-09-22T18:45:31.125+01:00Vegan Mofo Day 22: Altella, again.I think I've posted about Altella before. It's a gorgeous spread, an almond variation on nutella and the recipe is from <a href="http://aautumn.blogspot.co.uk/2011/10/i-bought-book-hearty-vegan.html">Hearty Vegan Meals For Monster Appetites</a> or <a href="http://www.amazon.co.uk/gp/product/1592335888/ref=as_li_tl?ie=UTF8&camp=1634&creative=19450&creativeASIN=1592335888&linkCode=as2&tag=alwaautu-21&linkId=ODR2XYPA7HWDX56J">Home-Cooked Vegan Comfort Food</a><img alt="" border="0" src="http://ir-uk.amazon-adsystem.com/e/ir?t=alwaautu-21&l=as2&o=2&a=1592335888" height="1" style="border: none !important; margin: 0px !important;" width="1" /> as it's now called. In fact this one recipe is well worth the price of the book.<br />
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And I think it's well worth a second post. I was ever very happy with the first picture anyway. Hopefully tomorrow my stomach will have settled enough for some more adventurous food.<br />
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<br />Anonymoushttp://www.blogger.com/profile/16662202835950787141noreply@blogger.com2tag:blogger.com,1999:blog-5201084608592683841.post-3216483180222733632014-09-20T21:06:00.001+01:002014-09-20T21:06:21.148+01:00Vegan Mofo Day 20: Lunchbox School Part 3Everyone settled in? Good. It's lesson 3 of lunchbox school. I apologise for my unauthorised absence yesterday I was feeling a ill and I didn't want to sit up for any length of time. Today we're going to talk about keeping your lunches fresh and tasty. The opposite of me right now.<br />
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<b>Lesson 3: Good 'til Lunch</b><br />
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Keeping your food happy and fresh until lunchtime can be a bit of a challenge. Especially in summer. We've all had days of wilted salad and soggy bread. How can bento help you avoid it? Well coincidentally all those little ideas for packing a cute lunch really do have a practical application...<br />
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<b>Ice and Water</b><br />
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By far the easiest way to keep everything fab and fresh to pack it at the right time. Putting cooked food in a lunchbox while it's still warm can lead to condensation. So where possible I like to put everything in cool or at least wait until it's as cool as it can be before putting the lid on. I like to prep my lunch first thing in the morning but only cover it as I'm heading out the door.<br />
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Another super simple freshness tip is to grab yourself an icepack. In summer especially they are necessary to keep everything cool in hour bang. I tend to carry one strapped to my boxes but you can get mini ones to go inside.<br />
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<b>Separate Your Flavours</b><br />
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I'm not suggesting you stop all of your food from touching. If that's your thing then go for it but I like a snuggly box. There are some things that get along better when they don't mingle though. Check out the box above. I have lettuce and grapes touching but the broccoli is sectioned off. Why? Well the broccoli is roasted, it's coated in oil and salt. Exactly the flavours I don#'t want to seep out onto the fruit. Or the bread. That would be one soggy sandwich.<br />
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You may also notice that this time I left the grapes whole. Halved grapes may be a <a href="http://aautumn.blogspot.co.uk/2014/09/vegan-mofo-day-5-lunchbox-school.html">space saver</a> but they do add moisture to the equation. The skin of fruit is it's own protective packaging after all.<br />
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<b>Play With Your Food</b><br />
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If you pack a sandwich exactly as you want to eat it, with all the sauce and all the lettuce the bread will be moist and sad. Putt he dressing on the salad before you leave home and lettuce wilts. Drape the sauce onto the pizza bowl and everything turns into a soggy mess before you can get to it. Packing things in separate containers and assembling at lunch avoids the issue. And it's fun. It won't take all of your lunch time to assemble things if you prep them at home but it will make a big difference in texture and flavour.<br />
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Next week is the last lesson of lunchbox school (or is it? I haven't decided yet, do you know?) and we'll be talking about efficient prep for a speedy packed lunch.Anonymoushttp://www.blogger.com/profile/16662202835950787141noreply@blogger.com0tag:blogger.com,1999:blog-5201084608592683841.post-26848351298704295232014-09-18T21:05:00.003+01:002014-09-18T21:05:51.266+01:00Vegan Mofo Day 18: The J CakeToday was the last day of one of my fellow volunteers and I asked if they would like a vanilla or chocolate cake. I tried to come up with an impressive and elegant design but I settled on something simple instead.<br />
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I made a chocolate sandwich loosely following the Happy Birthday Cake from <a href="http://aautumn.blogspot.co.uk/2013/09/i-forgot-i-bought-book-chloes-kitchen.html">Chloe's Kitchen</a> but with 1/3 cup less flour, 2/3 cup cocoa powder and a smidge of chocolate extract. In between the two layers is some plain vanilla buttercream from <a href="http://www.amazon.co.uk/gp/product/1569242739/ref=as_li_tl?ie=UTF8&camp=1634&creative=19450&creativeASIN=1569242739&linkCode=as2&tag=alwaautu-21&linkId=HZTSEF7RI3GKV4EK">Vegan Cupcakes Take Over The World</a><img alt="" border="0" src="http://ir-uk.amazon-adsystem.com/e/ir?t=alwaautu-21&l=as2&o=2&a=1569242739" height="1" style="border: none !important; margin: 0px !important;" width="1" />. On top I dusted over a hand cut 'J' stencil. (it's their initial, not just for funsies)<br />
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The volunteer who was leaving provided another cake, this one shaped like a penguin, and some of the staff brought cakes and cookies. I'm on a total sugar high. I'm not playing favorites here so I'm not going to tell you my cake was best but I will tell you it was delicious.<br />
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Anonymoushttp://www.blogger.com/profile/16662202835950787141noreply@blogger.com0tag:blogger.com,1999:blog-5201084608592683841.post-65195194096533973342014-09-17T12:22:00.000+01:002014-09-17T12:22:11.459+01:00Vegan Mofo Day 17/I Bought a Book: Keep It Vegan<a href="http://www.amazon.co.uk/gp/product/0857832522/ref=as_li_tl?ie=UTF8&camp=1634&creative=19450&creativeASIN=0857832522&linkCode=as2&tag=alwaautu-21&linkId=6CCOCBNBU67KKW5Q" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://ws-eu.amazon-adsystem.com/widgets/q?_encoding=UTF8&ASIN=0857832522&Format=_SL250_&ID=AsinImage&MarketPlace=GB&ServiceVersion=20070822&WS=1&tag=alwaautu-21" /></a><img alt="" border="0" src="http://ir-uk.amazon-adsystem.com/e/ir?t=alwaautu-21&l=as2&o=2&a=0857832522" height="1" style="border: none !important; margin: 0px !important;" width="1" />Rules are made to be broken. It turns out they are especially made to be broken when they are rules about buying cookbooks. I had said to myself that I would buy no more general, basic, 'this is what a vegan is' cookbooks.<br />
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Well unless it was written by someone awsome, or it had a really good recommendation from people I trust, or lists things in the ingredients like '400g can of...'<br />
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And it was that last one that lead to me buying this because as much as I love my American cookbooks it's amazing to read something where the author shops in the same units of measurement that you do.<br />
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Aside from the metric there is plenty of shelf appeal. This is a bright, cheerful, relaxed book full of lovely pictures. The recipes a simple but yummy looking. And yes there was one mention of detox but I just pulled a face and moved on to the recipes...<br />
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Yep, that's my lunch from <a href="http://aautumn.blogspot.co.uk/2014/09/vegan-mofo-day-12-lunchbox-school-part-2.html">last week</a>. And in there is Sweet Potato and Spinach Sushi. Pretty yummy, I didn't opt to do any inside out rolls because I could barely get a right side in roll working that morning. Made a nice lunch dish.<br />
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Then I went for the Breakfast Brownie with a Strawberry Bottom. I'm afraid I didn't like this one. wasn't really sugary enough, the portion was huge, it was dry. In the tip bubble it says you can top with more almond milk or agave. I think you really, really need to.<br />
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But I didn't let that put me off breakfast. I turned instead to the Breakfast Burrito which turned into a breakfast taco because I only had small corn tortillas rather than the giant ones I like for a well stuffed Burrito. They were delicious though. And I have leftovers. How dangerous.<br />
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I'd recommend giving this one a flip through, especially if you are in the UK. There are some good, simple recipes in here, see if anything makes your mouth water.<br />
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<a href="http://www.amazon.co.uk/gp/product/0857832522/ref=as_li_tl?ie=UTF8&camp=1634&creative=19450&creativeASIN=0857832522&linkCode=as2&tag=alwaautu-21&linkId=6CCOCBNBU67KKW5Q">Keep it Vegan: 100 simple, healthy & delicious dishes</a><img alt="" border="0" src="http://ir-uk.amazon-adsystem.com/e/ir?t=alwaautu-21&l=as2&o=2&a=0857832522" height="1" style="border: none !important; margin: 0px !important;" width="1" />
Anonymoushttp://www.blogger.com/profile/16662202835950787141noreply@blogger.com2tag:blogger.com,1999:blog-5201084608592683841.post-37833334796108102142014-09-16T11:42:00.001+01:002014-09-16T11:42:12.094+01:00Vegan MoFo Day 16: Supper on The BeachIt's coming to my attention that summer is nearly over. IT's getting harder and harder to chuck myself into the sea for my weekly swim. Sometimes I find myself closing windows or putting on a jacket. The tourists are mostly gone. The kids are back at school. It's getting dark at eight! I wanted to do something summery before it was too late so I bought myself a packet of these:<br />
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Taifun sausages just taste like summer and nostalgia to me. We also had lemonade, rolls, barbeque sauce and crisps. It was a hastily put together picnic and I threw it all in my bag and went to pick Stephen up from work. We found a spot on the steps by the beach and lit up the gas.<br />
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Stephen was worried because barbeques aren't allowed on this beach but I maintain that this is not a barbeque, it's a gas cooker. And I'm happy to repeat that line to any members of the constabulary that come knocking.<br />
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What is there left to do after your thrown together supper, cooked on the beach? Well if you look carefully you can see that dot in the sea there is actually me.<br />
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Anonymoushttp://www.blogger.com/profile/16662202835950787141noreply@blogger.com0tag:blogger.com,1999:blog-5201084608592683841.post-73672061295794044462014-09-15T16:45:00.000+01:002014-09-15T16:46:22.162+01:00Vegan Mofo Day 15/ I Bought A Book: Salad Samurai <a href="http://www.amazon.co.uk/gp/product/B00IHGVRF6/ref=as_li_tl?ie=UTF8&camp=1634&creative=19450&creativeASIN=B00IHGVRF6&linkCode=as2&tag=alwaautu-21&linkId=PXWXK3YCYAPRDAHT" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://ws-eu.amazon-adsystem.com/widgets/q?_encoding=UTF8&ASIN=B00IHGVRF6&Format=_SL250_&ID=AsinImage&MarketPlace=GB&ServiceVersion=20070822&WS=1&tag=alwaautu-21" /></a><img alt="" border="0" src="http://ir-uk.amazon-adsystem.com/e/ir?t=alwaautu-21&l=as2&o=2&a=B00IHGVRF6" height="1" style="border: none !important; margin: 0px !important;" width="1" />Terry Hope Romero's latest book was released back in June but please don't take my silence on it so far to be a lack of enthusiasm. Truth is that I was sold on this one sight unseen but as I'm still lacking that unlimited budget it had to wait until now. But haply it was worth it.<br />
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I'm not in general a salad person. Most salads I get served are sad, pathetic, wilting afterthoughts served with a side of no imagination. I like big flavours, big portions, big protein hits. All the things that the salads in my life have been lacking. Until I opened this book.<br />
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And bless Terry Hope Romero because vegan salads needed some rehabilitation and someone awsome running their PR campaign. And they've got it. This is a stunningly designed book with fabulous pictures and - above all - incredible recipes. <br />
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So, what have I made?<br />
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This one had it's sneak preview at <a href="http://aautumn.blogspot.co.uk/2014/09/vegan-mofo-day-12-lunchbox-school-part-2.html">Lunchbox School</a> on Friday. It's the Smokehouse Chickpea 'n' Greens Salad. That's a spinach base with carrot and avocado add ins (I've taken some stuff out due to personal taste/availability from the two salads I made from recipes here) with a topping of delicious smoky barbeque chickpeas. In a moment of weakness I doubted this recipe. After I took the chickpeas out of the pan I had a tased and thought they could do with a shot of hot sauce. I resisted and I'm glad I did because the heat from the dressing was fierce and when it was draped over the salad everything came together perfectly.<br />
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Next up was the Almond Falafel Crunch Bowl. Stephen wanted to see if he'd like the almond falafel and as a result he got the plate without greens. His verdict was that there were too many new flavours at once but he's happy to try this one again. My verdict was not to be hard over furious chewing. I already knew I was a big falafel fan but turns out I'm a big sumac fan too.<br />
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The last recipe I wanted to try for this blog was the Red-Hot Saucy Tofu. I served it on a bed of little gem, with some of those dried crispy onion things and the lemon tahini dressing from the falafel salad to cool it all down. It was bliss. Red-Hot Saucy Bliss.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9-4aYOUZfiABIkQapY79peyYkblNXCBv3i1iL00qjy269ygtMD_QZiG41G2w3l1_PjxgKVaPr_Vyd0mwLZqnT8Z4YlkLAp3Q2hB3RUJdkmXdtxuBKor1pb7FuwGdE2dXcr8h91bERgvKc/s1600/mofologo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9-4aYOUZfiABIkQapY79peyYkblNXCBv3i1iL00qjy269ygtMD_QZiG41G2w3l1_PjxgKVaPr_Vyd0mwLZqnT8Z4YlkLAp3Q2hB3RUJdkmXdtxuBKor1pb7FuwGdE2dXcr8h91bERgvKc/s1600/mofologo.jpg" /></a></div>
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There is nothing in this book that I don't want to try. I'm considering seaweed. Excitedly. The salads in here are perfect for eating at home or packing in my beloved lunchboxes. There are tips on what is good cold, how to pack things in a jar. One even has bento in the name.<br />
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I'm excited by everything I've made and the things I've yet to make. I feel that this book revolutionise salad like 'Vegan Sandwiches...' revolutionised the Sandwich or 'Vegan Cupcakes...' revolutionised the cupcake. I need this on my shelf and I think you should check it out.<br />
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<a href="http://www.amazon.co.uk/gp/product/B00IHGVRF6/ref=as_li_tl?ie=UTF8&camp=1634&creative=19450&creativeASIN=B00IHGVRF6&linkCode=as2&tag=alwaautu-21&linkId=PXWXK3YCYAPRDAHT">Salad Samurai: 100 Cutting-Edge, Ultra-Hearty, Easy-to-Make Salads You Don't Have to Be Vegan to Love</a><img alt="" border="0" src="http://ir-uk.amazon-adsystem.com/e/ir?t=alwaautu-21&l=as2&o=2&a=B00IHGVRF6" height="1" style="border: none !important; margin: 0px !important;" width="1" />
Anonymoushttp://www.blogger.com/profile/16662202835950787141noreply@blogger.com1tag:blogger.com,1999:blog-5201084608592683841.post-33902341149733845452014-09-14T17:17:00.001+01:002014-09-14T17:17:58.594+01:00Vegan Mofo Day 14: Battle of the Truffles! Shopping in Totnes yesterday we found some lovely vegan treats and we had a small debate over which we should buy. Stephen likes white chocolate and almonds, my favorite is dark chocolate and hazelnuts (and I hate white chocolate) We chose a pack of truffles each and this is what we thought. Other than mmmm chocolate that is.<br />
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<b>Stephen: </b><br />
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We spotted these vegan chocolate balls in <a href="http://www.sackswholefoods.co.uk/">Sacks Wholefoods</a> at the top of Totnes High Street. They're made by <a href="http://www.leparadisduchocolat.com/">Le Paradis Du Chocolat</a>, who are based just north of Totnes in the village of Dartington. The owners, Zeljko and Ana Bozic, are from Belgium and Switzerland.
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Like all of the company’s products, these white chocolate almond balls are raw, vegan, and organic, and use coconut sugar rather than cane or beet sugar (which may be healthier). As with true white chocolate they use just cocoa butter and no cocoa mass. The dominant flavour is the almond, and they taste much like a raw almond spread, with a pleasantly sweet aftertaste.
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<b>Clare</b><br />
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I went for <a href="http://boojabooja.com/">Booja-Booja</a> truffles which are probably the most well known vegan chocolate truffles in the UK so I don't get obscurity points and they are made in Norfolk so I don't get local points either. But they are delicious and decadent. Beautifully dark with a sophisticated cocoa powdered edge and a middle of chocolate and hazelnut that is just bliss.<br />
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<b>In Conclusion</b><br />
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The only moral to this story is that you should eat vegan truffles.<br />
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Anonymoushttp://www.blogger.com/profile/16662202835950787141noreply@blogger.com0tag:blogger.com,1999:blog-5201084608592683841.post-74107888476663674842014-09-13T20:58:00.002+01:002014-09-13T20:58:44.973+01:00Vegan Mofo Day 13: Fat Lemons CafeIt's the weekend and asthma exists so I'm going easy on myself today and letting someone else do the cooking. Other than Stephen I mean.<br />
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We went out to Totnes (a must for the middle of MoFo as it's practically wall to wall health food shops) and had lunch at <a href="http://www.fatlemons-totnes.co.uk/">Fat Lemons Cafe</a> a cute vegetarian cafe with a mediterranean bent.<br />
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The cafe, on the adorably named Ticklemore Street, is small but the space is used so cleverly. The seating is over two floors with one of the most gorgeous outside areas I've ever seen. Everything is bright, clean and just a little bit quirky.<br />
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I had one of the specials, the falafel, which is often token vegan option but this is a mediterranean place so no complaints from me. The falafel came with a delicious fresh salad with baby greens, sprouts, tomatoes and cucumbers. Remarkably well put together for something that other cafes often write off as a garnish. The falafel is served alongside pita and hummus, incredibly delicious, and a small tub of olives. The only let down on the plate was the sauce which could have done with a bit more flavour. But that's really nit picking.<br />
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It was a lovely lunch and really reminded me why Fat Lemons is in my regular Totnes lunch rotation.<br />
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<br />Anonymoushttp://www.blogger.com/profile/16662202835950787141noreply@blogger.com0tag:blogger.com,1999:blog-5201084608592683841.post-50745218879236810942014-09-12T15:03:00.001+01:002014-09-12T15:03:20.368+01:00Vegan Mofo Day 12: Lunchbox School Part 2Welcome to our second session of Lunchbox School. In our metaphorical school day we've just had morning break and we're waiting eagerly for lunch. Of course when we get to lunch our choice is between packed lunch and school dinners.<br />
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The benefits of the packed lunch are huge. It saves us money (most of the time), we can make sure we get a full balanced meal that fits with our dietary requirements. Oh yeah. No more cobbled together meals in the staff canteen of 2 poppadoms, a spoonful of rice and mango chutney.<br />
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Admittedly though lunch made by someone else can be exciting, tasty, hot, and - my favorite - cooked by someone else. Which is why I like to pack pretty boxes. Because I have been know to pack lunch, leave it in my back and eat something other than my sad leftovers in a boring box.<br />
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<b>Lesson 2: Looking Good</b><br />
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Bento boxes are our friends here. We can pack them up so that we're excited to eat them rather than disappointed that we have to. So how do we make a lunch that looks so good that we're excited to open the box? And how do we keep it looking good until lunch?<br />
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<b>Pack It Full</b><br />
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Was that one for the main tips in the least lesson? Yes. <a href="http://aautumn.blogspot.co.uk/2014/09/vegan-mofo-day-5-lunchbox-school.html">Totally</a>. It's an important one. This week we're packing our lunch boxes full because it makes them look vibrant and awsome and fit to burst. A box full of food makes you want to eat it. A box full of air makes you feel deprived.<br />
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Packing full, both to the sides of the box and the top, also helps you to keep everything in place and looking perfect come lunchtime. Lean from my mistakes. See how the lunch box above wasn't packed right to the top? Well by lunch I had broccoli bits on my grapes. I picked them out but I got a bit grumpy doing it.<br />
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<b>Use All Your Colours</b><br />
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In posh Japanese cooking there's the idea of putting all of the five colours - red, black, green, yellow and white - on a plate. I'm not doing Japanese haute cuisine here but I like to keep that principle. It doesn't happen in every box. I construct them a little after six after all If you look above I have white in the rice, green in the avocado, veg and grapes, black in the grapes and nori, and red carrots and sweet potato. It makes things look considered and delicious.<br />
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<b>Extra Touches</b></div>
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I'm not into constructing elaborate scenes or putting cute faces on things. Well I am but again 6am. I'm not really away until 10:30, I just have my eyes open. I do like to make things look good though. Edible embellishments like these flower are fabulous. If you don't grow edible flowers think about herbs, a final grind of pepper, some sesame seeds.</div>
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You can, of course, always but things. Bento picks, little sauce bottles, mini cases. If you can't find things sold specifically for bento then look at cupcake accessories. Silicone cups and pics are common in the cucupcakes world too. And the little fish bottle that comes with sushi? Pocket it when you are done. Of course don't forget to check out things like tupperware and lunch boxes. The above salad box, with it's sauce bottle, was bought in Torquay. Not all the pretty things are imported from Japan. </div>
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So we've gone over picking our box and ways to stuff it full of food to keep us full and happy. Now we've learned a little about making that food look good. Next Friday we're going to talk about keeping it all fresh. Until then MoFo continues as usual. If you're interested in the food in this week's boxes I'll be reviewing the recipe books I nabbed them from. </div>
Anonymoushttp://www.blogger.com/profile/16662202835950787141noreply@blogger.com0tag:blogger.com,1999:blog-5201084608592683841.post-16560485315421345412014-09-11T19:49:00.001+01:002014-09-11T19:49:36.828+01:00Vegan Mofo day 11: Chive Rolls<div class="separator" style="clear: both; text-align: center;">
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You could say that I'm a bit of a chive collector. I can't get rid of a chive plant, or say no to a free one. I've had one on the balcony since I've had a balcony and in the two years I've had an allotment I've managed to gain three onion chives (the regular kind) a garlic chive and a siberian chive. They're pictured from left to right up there. There is very little that chives can't improve but today we're going to make rolls with them. This recipe uses your everyday onion chive and makes just enough for two people but can be doubled quite easily.<br />
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<b>Chive Rolls</b><br />
(makes about eight)<br />
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175g of strong white bread flour<br />
3.5g of dried yeast (that's roughly a teaspoon)<br />
a pinch of salt<br />
2 tablespoon of chopped onion chives. Feel free to heap those teaspoons.<br />
1 tablespoon of olive oil<br />
105ml water<br />
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Mix everything together in a big bowl. Knead, either by hand or by mixer, until the dough is lovely, elastic and happy.<br />
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Shape into a round and leave to rise, covered, for around an hour and a half or until doubled in size.<br />
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After the bread has risen pre-heat your oven to 190c and oil a tray for the rolls.<br />
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Gently knock back the dough and divide into eight pieces.<br />
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Roll those pieces into snakes, about 3cm thick, and tie in a knot. Leave to prove for 30 minutes or so.<br />
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When they are ready place them in the oven and cook for 20 minutes.<br />
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Enjoy hot or cold. <br />
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<br />Anonymoushttp://www.blogger.com/profile/16662202835950787141noreply@blogger.com2tag:blogger.com,1999:blog-5201084608592683841.post-33915529761128776142014-09-10T11:07:00.001+01:002014-09-10T11:07:27.521+01:00Vegan Mofo Day 10: Plum and Anise Pleather Okay so this might be my third recipe for fruit leather (which I like to call pleather because I'm charming) that I've posted to the blog. I'm toying with the idea of a fourth. I really love them, they are so fun to eat and make and there is so much fructose goodness.<br />
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My inspiration for this one was what if a fruit leather met a spare rib? Not that I've had one of those in a while but I remember that plum and anise are a flavor match from heaven. I didn't want to make it all savory though. Still sweet (or lip puckeringly sour, adjust sugar to your liking) with just a hint of something lovely and grown up in those spices.<br />
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<b>Plum And Anise Pleather </b><br />
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500g Plums<br />
2 whole star anise<br />
1/4 teaspoon of Chinese five spice<br />
Sugar to taste<br />
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First take the plums and the whole anise and place them in a saucepan. heat on low-medium until all the juices come out and the fruit is reduced to pulp.<br />
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Add your five spice and give it a taste. How much sugar you'll want to add at this point depends on the sweetness of the plums you started with and how you like it. Taste as you go adding a teaspoon at a time until you like it. I just used one teaspoon with mine but I warn you that it is full of lip pucker.<br />
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At this point we need to set our oven up. The pleather needs to dehydrate for about 10 hours in the oven. Preheat the oven to 60C and put some baking paper down on a couple of trays.<br />
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Back to your pulpy stuff. Press it through a sieve until you have nothing left but the bits that won't go through. You should have a fairly thick juice.<br />
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Spread your juice out on the baking parchment, thin as you can get it and pop it in the oven. It will take anywhere between 10-14 hours to dry out into a leather. It's done when it can come off the paper cleanly and is slightly tacky but not sticky on top.<br />
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Peel off and cut into shapes or roll up, Whatever you want.<br />
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<br />Anonymoushttp://www.blogger.com/profile/16662202835950787141noreply@blogger.com5tag:blogger.com,1999:blog-5201084608592683841.post-25699359806355240632014-09-09T15:49:00.002+01:002014-09-09T15:49:46.256+01:00Vegan Mofo day 9: Bramble Jelly<div class="separator" style="clear: both; text-align: center;">
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Our bramble jelly story starts on sunday with me and Stephen picking blackberries off the bushes. This idyllic countryside pursuit left me with scratches where my boots finished. We got around 500g of berries without much fuss and we took a break to sit in a tea garden.<br />
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Of course the next step in the process is to jelly it up. First I had to grab an equal amount of apples and stew it all down into a fruity lovely mush.<br />
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Then everything goes into the jelly bag and drips overnight which brings us to today. My lovely fruity liquid went into the jam pan with plenty of sugar and got boiled half to death before this happened:<br />
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With lids and labels we're good to go. And oh my god I love autumn.<br />
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