Vegan Vox Reviews...RAW at La Suite West, London

Recently, I went on a short break to London, and whilst there I booked me and Mr Vox in for a vegan afternoon tea at RAW at La Suite West. The restaurant is an all vegan, mainly raw restaurant in a boutique hotel near Hyde Park. The standard of food and presentation was excellent. The attention to detail and service was great too. We booked ahead online and paid £15 each for our afternoon tea.

Here is the menu, we had three food courses and a selection of teas, coffees or sparkling water to drink.

The first course was a selection of gourmet finger sandwiches:

Then the waiter asked us which was our favourite sandwich and brought us an extra individual sandwich in that variety. My favourite was the mushroom and pesto.

Next we had warm scones with strawberries, jam and freshly whipped coconut cream. I do not have the words to describe these delights. Just go and try them!

Our final course was a trio of mini desserts. A chocolate and coconut raw cake, a sesame halva and a lemon chocolate raw cheesecake. These desserts were very rich, I couldn't finish them all but each one was so delicious.

The restaurant itself was very secluded at lunchtime and peaceful, well decorated with a great ambiance. The waiter service was second to none. We would definitely return, maybe for an evening meal next time.

Do you know anywhere else serving an all vegan afternoon tea? Give me your recommendations in the comments below. Have you been to RAW? What did you think?

Big Vegan Love,

VVx

Vegan Recipe of the Week - Stuffed Portobello Mushrooms with Parsley & Garlic 'Buttered' Corn

This week's Vegan Recipe of the Week is great as a starter or you can serve with corn on the cob and crusty homemade bread for a main meal.

Stuffed Portobello Mushrooms - serves 3

Ingredients:

3 large Portobello mushrooms

1 small onion

1 small carrot

1 Romero pepper

Vegan Mozzarella cheese - to taste

2 cloves garlic or 2 tsp lazy garlic

1 tsp lazy chilli

3 heaped tsp of shop-bought vegan pesto (or use my homemade recipe)

100g rice - steamed or boiled

3 Tbsp olive oil

2 Tbsp tomato puree

Salt, Pepper and Nandos seasoning to taste

If serving as a main course:

3 corns on the cob
2 heaped Tbsp vegan butter
1/2 tsp dried parsley
1/2 tsp garlic salt
homemade crusty bread and vegan butter

Method:

Preheat the oven to 200C.

Peel the onion, garlic and carrot. Chop the carrot in half lengthways. Add the mushrooms (top down), carrot and pepper to a roasting tray and drizzle with half of the olive oil and salt. Roast in the oven for around 15 minutes.

Dice the onion and garlic and add with the chilli into a medium hot frying pan with the remaining oil. Stir fry for around 5 minutes until onions are soft.

Add the tomato puree and stir, then add the steamed/boiled rice to the pan.

Stir for a few minutes. Then add the roasted carrot and pepper chopped up into the pan. Stir until combined and add seasoning to taste.

Take the rice mixture from the heat and spoon a heaped spoonful into the roasted mushrooms. On top of the rice mixture add a heaped teaspoon of pesto, and then grate some vegan mozzarella cheese over the top. Season with pepper and Nandos seasoning and bake in the oven for a further 10 minutes.

Parsley and Garlic 'Buttered' Corn

To serve as a main course, wash and peel the corns and leave to one side. Spoon the vegan butter into a ramekin and add the parsley and garlic salt and stir vigorously with a fork until herbs are thoroughly combined. Smear the butter all over the corns and wrap in tin foil. Bake in the oven at 200C for 30 minutes. Serve with warm crusty bread and butter.

Eat and Enjoy!

If you like this recipe, click here for more.

Big Vegan Love,

VVx

Vegan Recipe of the Week - Roasted Pumpkin Seed Pesto

This week it is Halloween and you may be carving a pumpkin or two in your house. If so, keep all of those seeds you scoop out of the middle and make this gorgeous Roasted Pumpkin Seed Pesto. Above I have tossed it through some spaghetti with vegan chorizo and Vegusto cheese, served with fresh basil and a side salad.

Here's what you will need (serves 4):

70g pumpkin seeds - shelled

2 Tbsp of grated vegan parmesan

2 tsp olive oil for roasting

2 cloves of garlic

20g basil leaves

30g parsley leaves

2 Tbsp lemon juice

80g olive oil for the pesto

salt to taste

Method:

Preheat the oven to 140C/Gas mark 1. Line a baking tray with tin foil.

Place the pumpkin seeds in a bowl, stir in the olive oil and salt to coat and spread out on the baking tray. Bake for around 15 minutes until they begin to pop. Remove from oven and leave to cool on the baking tray.

Combine the cooled pumpkin seeds, parmesan and garlic in a food processor for around 20 second until ground. Add the basil leaves, parsley, lemon juice and olive oil and pulse for another 30-40 seconds and combine to a coarse paste. 

Transfer to a bowl, taste and season with salt as required. Serve over hot pasta and grate fresh vegan cheese over the top.

Eat and Enjoy!

This keeps in the fridge for 48 hours.

Big Vegan Love,

VVx