Sunday, 28 May 2017

Strawberry Oat Bakes with Chocolate - Recipe

Hey there,

It's been a long time. Most of my days now are spent running our vegan streetfood business - The Vegan Grindhouse. If you don't know who we are, click on the link and go and find out! We travel the UK selling handmade vegan burgers at markets, festivals, concerts, weddings, parties, events and more. We are available to hire as well.

Well today, I had a very rare day off, due to an event being cancelled and so I thought I'd do a new recipe for the blog as it has been too long.

A few days ago, I was sent a hamper of Free From items from the lovely people at Sainsbury's to try out and let them know what I thought, so I decided the best way to use them would be bake something, as baking is one of my favourite things to do!

Here are the items Sainsbury's sent me to try:









All of the items were clearly labelled vegan which was great and the almond milk is fortified with calcium and vitamin D. I decided to make a strawberry oat bake with chocolate and have a slice with a glass of the milk. Perfect afternoon treat. This item is gluten free also.

Here is my recipe (Makes 6-8 slices):

50g light brown soft sugar
125g gluten free plain flour (I used Dove's Farm plain flour)
1/2 teaspoon bicarb of soda
100g gluten free oats (I used Deliciously Free From Pure Oats by Sainsbury's)
1 teaspoon vanilla extract
1 tablespoon golden syrup
125g vegan butter alternative (I used Pure)
1/2 jar jam (I used Sainsbury's Taste the Difference Strawberry Conserve)
100g vegan chocolate (I used Deliciously Free From Choc Bar by Sainsbury's)

Method:

Preheat the oven to 180C/160C (Fan)/Gas Mark 4

Grease and line a 20cm square cake tin

In a mixing bowl stir together the sugar, flour, bicarb, and oats until combined.

Then add the vanilla extract and golden syrup and stir through the dry mixture.

Rub the butter alternative into the dry mixture with your finger tips until the mixture resembles crumble.

Pour three quarters of the crumble mix into your prepared tin and press down into the tin with the back of a metal spoon.

Spoon the jam onto the base and spread all over with a pallet knife.

Sprinkle the remaining crumble on top of the jam and press in lightly.

Bake in the centre of a preheated oven for 40 minutes until golden brown.

Remove from the oven and leave in the tin on a wire rack for an hour to completely cool.



Next, break the chocolate into pieces and place into a glass bowl over a saucepan of just boiled water. Stir until the chocolate has melted. 

Drizzle the melted chocolate over the top of the strawberry bake and pop in the fridge for 20 minutes until set.


Slice the bake into 6-8 slices and enjoy with an ice cold glass of almond milk.





Put your feet up and relax, you've earned it!

VVx


Thursday, 14 April 2016

100% Vegan Cruise with Fat Gay Vegan!


Following on from their widely-successful New Year’s Eve cruise on the Danube, Fat Gay Vegan and Vegan River Cruises have teamed up once again for a memorable 7 night/8 day journey along the Rhône river from Arles to Chalon-sur-Saône in the south of France. 




Sean (AKA Fat Gay Vegan) says:

“All of my expectations were blown away on the Danube cruise, so I am delighted to once again join forces with Dirk and Vegan River Cruises to explore a part of the world I’ve never experienced before. I’m especially excited to experience this gorgeous region of France during the autumn with an entire boat load of vegans.”

As with all their ships, Vegan River Cruises have chartered a thoroughly modern boat packed solid with all the latest technology and attractions including private balconies, WiFi, spacious bathrooms, luxurious vegan toiletries, electric bicycles for on-shore use and vegan cooking demonstrations. Passengers on the South of France cruise will be treated to a 100% vegan experience with all meals and drinks included in the journey price. No extra money will be needed to enjoy wine, beer or cocktails and every single meal served during the cruise will be vegan. 

The cruise departs Arles/Tarascon on October 22, 2016 and reaches its destination of Chalon-sur-Saône on October 29, 2016. For more information and to make booking enquires visit veganrivercruises.com

Friday, 29 January 2016

The Vegan Grindhouse launches Indiegogo Campaign for vegan restaurant




We have launched a crowdfunding campaign at Indiegogo to raise funds to open the first all vegan diner in Birmingham. We are also trying to raise awareness and funds for Rogue's Place Animal Sanctuary, which have been given notice of closure so a percentage of funds raised will be going to help the animals there too. There is a selection of great rewards for contributing to the campaign. Please pledge to help us, Rogue's Place and Birmingham in getting its first all vegan restaurant.




Please click this link to go to our campaign and share this with everyone you know via social media.






The Vegan Grindhouse - Crowd Funding from The Vegan Grindhouse on Vimeo.

Saturday, 18 July 2015


This is happening tomorrow - hot food served from 12 noon, 5 % of all takings on the day are going to support local animal rescue centres.

VVx

Monday, 15 June 2015

What a vegan eats in a week part 2.

This is the rest of my what I ate in a week post:

Thursday lunch - salad sandwich and a veggie samosa

Thursday dinner - veggie stir fry

Friday Breakfast - beans on toast

Friday Lunch - roasted red pepper and rice burrito with guacamole, salsa and side salad

Saturday Breakfast - vegan bacon roll

Saturday lunch - vegetable pizza with vegan cheese, dessert - peanut butter and caramel crispy rice square

Saturday Dinner - salad with marinated green olives

Sunday Breakfast - bagel with jam, orange

Sunday lunch - veggie wrap with nachos

Sunday dinner - roast vegetables, potatoes, stuffing, gravy, dessert - fruit salad

I hope you found this interesting and can see that a vegan diet doesn't have to be boring, and can be varied and filling.

VVx

Thursday, 11 June 2015

What a vegan eats in a week...Part 1

One of the most common questions asked to me when people find out that I'm vegan is "what do you eat?" So this week I will record my meals for you in a series of blog posts so you can find out what I eat in a week...

Monday
Breakfast - Vegan Granola, nectarines and a banana.

Lunch - Vegetable Chilli loaded potato skins with salad and sweet potato fries.




Dinner - Vegetable Bhuna with boiled rice.

Snack - Apple.

Tuesday 
Breakfast - Breakfast Burrito - with a Linda McCartney sausage, hash brown, baked beans and brown sauce in a soft flour wrap. 

Lunch - Home made vegetable soup made with carrots, parsnip, swede, potato, onion and veg stock, served with a crusty cob.

Dinner - Pitta bread stuffed with salad, shredded cabbage, mint sauce and chilli sauce served with chips.

Snack - Nectarines and plums.

Wednesday
Breakfast - Cinnamon & Raisin Bagel, half a bunch of red grapes and a whole pink grapefruit.

Lunch - Left over vegetable soup from yesterday with a crusty cob.

Dinner - Soya kebab in vegan naan bread with salad, onions and chilli.

Snack - Crisps.

Thursday
Breakfast - Fresh Fruit Salad.

Part two coming later this week!

Monday, 12 January 2015

The Bluebird Cafe Takeover, Extra Night Added!

Due to popular demand, an extra night has been added to our Bluebird Cafe takeover, so we will now be there for the whole weekend - Saturday 28th Feb & Sunday 1st March.

To book a place and for more information please click here.