Veggie recipes, reviews, and more…
It’s time to review a burger recipe again, and these sweet potato and chickpea burgers definitely caught my eye. I found them over on The Kitchn a while back and have been meaning to try them ever since, so it was time to get down to it. I love sweet potato and I love chickpeas, and I was even feeling adventurous enough to try the spicy dip. What could do go wrong?
This week past, I was living the field life at the British Grand Prix. Silverstone has been my home for five days out of the year for a decade now, as I have been volunteering as a crowd safety (and now track safety) marshal for all of that time. You might think it’s pretty tricky to eat veggie food at a place like that, where all of the food stalls are focused mostly around burgers – but actually, it’s not so bad, and this year there were more choices than ever.
Recently we decided it was time to do the proper Sunday lunch thing. Let’s have a traditional veggie nut loaf, we thought – something to enjoy with roast veggies and mash! I tracked down this amazing recipe, which was so easy to make and so, so rewarding. Give it a try if you are after that classic Sunday dinner that is going to last you days and days!
This week we’ve got one of our favourite things to share with you: a new veggie burger recipe! This one is adapted from a cookbook simply titled “Vegetarian” which I’ve had since my student days but never really delved too much into. Before you get too excited, I’ll be bringing you the recipe and review on Wednesday – for now we’re just going to take a look at the tasty, tasty Vine!
Recently, it was time for another visit to Mildred’s, our favourite veggie spot in London. This time, I decided to try the classic burger: smoked tofu, lentil, piquillo pepper in a focaccia bun with relish, rocket, red onion and tomato with vegan cheese. Vegan cheese! Tofu! Focaccia! I can’t explain the excitement. I also went for a side of sweet potato fries because, well, why wouldn’t you?
As part of our recent trip to France – which you are all no doubt getting sick of hearing about! – one of the last places we visited was Planet Hollywood, over at Downtown Disney. We had spent the day shopping at a nearby outlet centre and popped down to Disney for the end of the day, a bit of souvenir shopping, and a quick meal. It was my birthday, so I spent the day doing things I love – shopping for expensive clothes and eating veggie burgers!
You probably know by now that I unashamedly LOVE Wetherspoons. I’m the first to admit that in some towns you will find undercooked or burnt food, rude waitresses, and half the menu not available. But when you find the right Spoons, you will find a menu full of fantastic and great tasting veggie options, all at a brilliantly low price. After putting the Mexican and veggie burgers at the top of my top ten list, you can imagine my excitement when I read their latest new menu… featuring the all-new Texan burger.
This week we’ve finished off Alternative Pizza Month over on Vine, with a quinoa pizza base. I first came across this idea in Deliciously Ella’s book, and although I’ve never been a fan of quinoa, I’ve slowly started coming around. We decided to give it a try and see how it would turn out.
For the second of our alternative pizza month Vines, we made a base out of cauliflower. I’m sure you’ve seen this idea elsewhere – it’s been quite widely used as an alternative way to create a pizza base, making it gluten free. I’m not a big fan of cauliflower, so I had been approaching this one with a little trepidation – was it going to taste like an actual cauliflower, or would there be subtler tastes at work?
