Mildred’s Dalston: Mexican beans and mock chicken

Mildred's Dalston

I recently went to take advantage of the opening offer at Mildred’s Dalston venue, their latest branch. With V in tow we happily searched for the restaurant, more than eager to see what we might try this time.

It turned out to be reasonably hard to find from a walking perspective, because it’s tucked round the back of the station in the middle of nowhere. Literally – the view out of the large floor-to-ceiling windows is simply a lot of concrete and a few miserable trees, which is a bit of a shame. It’s not yet clear why they would choose to have such feature windows facing such a dismal view, but perhaps there is redevelopment planned for the area soon. read more

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Video: Leek and Feta Fritters

This week I have some completely delicious leek and feta fritters to bring your way. These are SO GOOD that I made some for J to eat later when he came home from a night out and I ate most of those too (sorry!).

There’s a lot of oil involved in this one, and it’s very rare that I cook with oil at all, let alone in this kind of quantity. But the end result is worth it – trust me. If you’re worried about adding calories with the fritters soaked in oil, then make sure to drain them off on paper towels before putting them in the oven – and you can do it again before serving if you feel it’s necessary. read more

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Vine Recipe: Veggie Bacon Gnocchi

Gnocchi is back! We actually love making our own gnocchi and find it a really simple but delicious meal to make. This recipe is adapted from our simple gnocchi recipe to give it that little something extra special: bacon! Obviously, we aren’t including real bacon, but we’ve discovered the Quorn bacon lardons which are really delicious when cooked up properly. read more

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Vine Recipe: Sweet Potato Macaroni Cheese Bake

One of the latest additions to our cookbook shelf is Simply Nigella, which J received for Christmas, so we’ve been trying out a few of the recipes from it and playing around with them. As soon as I read about this sweet potato version of macaroni cheese, I knew I had to give it a try. As you’ll see below (especially if you have the book to compare to), we did change a few things around and put our own spin on it. Here’s what we came up with! read more

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Vine Post: Hello Fresh Mexican Tortillas

This month on Vine we’re sharing with you three great new recipes from Hello Fresh. We signed up to the service through a free trial for one box (although this is not a sponsored post – we have a family member who already uses them and who received a discount code!), and decided to try them out. For this Monday and the next two weeks, we’ll be sharing the results. read more

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Recipe Adaptation: Quesadilla Burgers

Quesadilla burgers

This post marks the first in a new series: recipe adaptations! As well as bringing you recipes for delicious veggie burgers, I’ll also be bringing you adaptations of meat-based recipes going forwards. If you have a recipe to submit for this series that you would like to see adapted, please send it my way using the contact page! I hope these posts will also give meat eaters a view on how to adapt their favourite meals into healthy and veggie-friendly alternatives. read more

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Recipe: Beetroot and Feta Veggie Burgers

 I recently picked up a copy of Good Food’s vegetarian magazine, and as soon as I spotted these beetroot and feta burgers, I could not resist giving them a go. I changed a couple of things in the recipe to suit our tastes, and we absolutely loved them. This is probably the best recipe I’ve tried so far, so I’m so excited to tell you about it!   First of all, the recipe calls for spring onions; I hate them, so I substituted for red onion as it tastes better to me. Secondly, you’re supposed to make 18 mini patties. I prefer a nice big burger, so this was enough to make five. That’s a bit of an awkward number, but we solved it by having an extra half burger each on the plate, and serving with some tasty parsnip croquettes. It has to be said that when you get it all mixed together, it looks like meat. No, it really does! I was quite impressed by this, even if you might assume otherwise. I’ve always resented the fact that just by being vegetarian, I’m denied access to some of the best looking burgers – it’s not like there is a veggie version of a Big Mac or a Whopper. If I was in the food industry, I would be campaigning to get exact veggie replicas of any and all meat based meals.   Anyway, back to the point: the mixture binds really well, which long term readers will know is something I’ve been working on in my recipes. It is also quite tasty when raw, and even better when warm.   There is a gooeyness to the feta which just sits really nicely with the sweetness of the beetroot, and also goes really well with the pittas we used (wholegrain with seeds). The burgers are moreish and filling – I had two and a half on my plate, and I still ended up looking at J’s sideways and wondering if I could swipe another!     If I could offer any improvement, it would be that the onion maybe needs cooking longer before adding. Of course, if you follow the original recipe, then that won’t be a problem! I would also add that frying them requires a delicate balance. I don’t like to use much oil, especially in my non stick pan, and so I often find that things cook too quickly. In this case we ended up with blackened edges, although to be honest they didn’t taste burned.   We have since made the burgers again, this time as an adaptation of a recipe which called for meat burgers, and I think it’s safe to say they will be our go-to option in the future. I managed to balance them a bit better, getting them on a lower heat to cook, and although they took an average of five-six minutes to cook this way, they did cook through better. That meant less of a blackened surface, and better cooked onions too. I’ve included the recipe, with my amendments, below.    

By the way, if you want to see what it looks like to cook them we made a vine!

On the VegBurge scale, I give this…

Taste – 9/10

Price – 8/10

Rest of experience – 9/10

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A Very Vegetarian Christmas

Every year, people ask me what it is like to have a vegetarian Christmas. What is it like? What do we eat? Do we have a traditional Christmas dinner or something more unusual? The purpose of this post is to illustrate what a typical meal might be for us at Christmas time, although we always eat something different year on year. My Mum always cooks for us, using a combination of recipes she finds leading up to the date and her own inspiration, as well as a few classics which come back time and time again. read more

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