Veggie restaurant food: a rant

I’ve been a veggie for 25 years. In that time I’ve seen vegetarian food go from lentils 12 ways, to shelf after shelf of veggie food in the supermarket. These are good times indeed for vegetarians. Back in the day asparagus came in tins and squash was something bright orange in a bottle that rotted your teeth. As far as we’ve come, I do wish restaurants would catch up.

I eat out at a variety of different restaurants and cafes, from really posh places (this is very rare) to high street chains and independents. A good 90% of the time I look at the menu and realise that the veggie option is more often than not a lazy afterthought.

This week I had a Christmas meal at a reasonably swish local restaurant. My meal was a starter of beetroot and goats cheese tart (the tart was just a circle of burnt pastry) and a spinach and feta filo pie which was almost inedible, the pastry was thick and burnt. I left it. I don’t really like pastry, let alone burnt pastry, two courses of burnt pastry.

A few weeks ago I had a veggie “burger” in a trendy burger place, it was a slab of halloumi. I like halloumi, I love halloumi, but just a slab of it in a burger bun is a disappointing cheese sandwich I could’ve made at home. The chips were nice though.

Every menu seems to have the same selection of veggie options –
Lasagne
Veggie burger
Pasta with tomato sauce
Risotto, usually mushroom
Something containing blue cheese
Something containing mushrooms

Is there a chefs’ law which states “thou shalt offer vegetarians blue cheese and mushroom options only”, I really hope not, I can’t stand blue cheese and I can’t eat mushrooms because they make me ill. Seriously, why so big on blue cheese? There are approximately 8 squillion different kinds of cheese out there, there’s more to life than Stilton.

Is it so hard to think beyond crappy filo pies, slabs of cheese and lasagnes? I know a lot of chefs look at vegetarians in a disdainful, disparaging way, but if we’ve got the money in our back pockets and we want to spend it eating your cooking, why won’t you serve us up something decent?

I’m not asking for the world, I’m just asking for a little bit of excitement on my plate, not the lazy “that’ll do” option. So down with burnt filo pastry, soggy lasagnes and blue cheese and mushroom monstrosities. You can do better, I know you can.

Healthy Lunch: Spinach & Goats Cheese Pesto Pasta

As the only veggie in the house, I am rubbish at feeding myself, the boys eat healthy, nutritious meaty meals and I might have some cereal, or toast. I’ve tried to avoid pasta because I thought that it wasn’t that great for you, that was until I read this article which contains actual science and shows that if you re-heat your pasta, it digests as a fibre rather than a carbohydrate. Which is brilliant because that means it releases energy differently and it is healthy, or pretty healthy. Whichever, it means it’s back on my menu at last.

Because pasta is now healthy when it’s cold, or better still, re-heated, it makes a pretty perfect lunch box staple. So for my lunches this week I made a big batch of spinach and goats cheese pesto pasta. I can take it out and about with me, it can be eaten cold, or if I’m near a microwave I can quickly reheat it. It’s incredibly simple to make, healthy-ish to eat and just delicious.

Healthy Lunch: Spinach & Goats Cheese Pesto Pasta

Spinach & Goats Cheese Pesto Pasta

Ingredients:
One bag of fresh baby spinach, ready washed
One garlic clove, crushed
100g of toasted pine nuts
Olive oil
Salt & Pepper
Zest of one lemon
Juice of half a lemon
1 and a half teaspoons of honey
200g goats cheese (grated if you can be bothered, cut into pieces if you can’t
Roasted tomatoes
Pasta – I used twirls

Method:
Set up your blender and tip in your fresh spinach, blend for a minute or so until it’s all starting to turn into a paste. Add the garlic, toasted pine nuts, lemon zest, lemon juice, honey and generous amounts of salt & pepper. Blend until it’s all combined and it’s looking like a paste.
Add your goats cheese and then add olive oil until it is the pesto type consistency you need, you’re probably looking at maybe around 100ml of olive oil. Blend until smooth. Taste and adjust the seasoning if need be.
Bring a large pot of water to the boil and tip in your pasta, when it’s cooked (instructions should be on the packet), drain and stir the pesto through. You probably won’t need to use all the pesto which can be stored in the fridge for another day.

I topped mine with some thyme roasted tomatoes which are one of my favourite things in the world. It’s a delicious lunch (or evening meal) for all the family, contains at least one of your five a day, it’s easy to make and a great healthy lunch box for when you’re on the go.

What do you pack in your lunch box?

RawfullyGood Vegan Skincare Review

I am a sensitive soul. As a child I had eczema which I eventually grew out of, but then grew back into. I’ve got psoriasis on my feet and my skin in general is dry and sensitive.

My face when dabbed with the wrong products turns into something dry, red and itchy. I’ve got to be careful. My little monkey does too; he gets dry patches which we have to keep an eye on. It’s safe to say all our beauty products are for dry, sensitive skins.

I was given the opportunity to try a selection of products from local company Rawfully Good. The products are vegan, a lot of the ingredients are fair-trade and Amy who mixes all the products up herself keeps the products as natural as can be.

I was sent these products to try – Super Healing body butter with arnica & calendula, African black soap, lavender & tea-tree deodorant, Green Tea Cleanser and Aqueous Cream. We’ve used them for a couple of weeks now, so here are our honest thoughts.

Super Healing Body Butter with arnica & calendula
This body butter says it is great for sore, inflamed and itchy skin conditions, also for burns, eczema and nappy rash. It can be used to treat thread and spider veins as well as varicose veins.

I’d wholeheartedly agree, this was one of my favourite products. I have various scars, I applied the cream to them twice a day for two weeks and there was a definite improvement in the look of the scars, they have shrunk in size and the redness had reduced. We’ve used it on dry patches, psoriasis, chicken pox scars, bites, anything and everything. If I could butter my toast with it I probably would.

Aqueous Cream
This cream is usually a fairly standard piece of kit in any house with a small child. Generally the over the chemists counter versions contain paraffin oil or jelly, this aqueous cream is made with pure shea butter.

It was very moisturising, easy to apply and I used it on some of his sore botty bits. I also used it on my hands which are starting to suffer in the cold weather. It was a good, general, all purpose cream and we gave it the thumbs up.

African Black Soap
Honestly I opened this tin and thought “what the hell?” it looks like the innards of a fig roll and has a similar consistency. To the conventional eye this just looks plain alien. But I am assured its not, this is an entirely natural soap made in Ghana and is entirely biodegradable and contains no synthetic ingredients, no preservatives, Parabens, SLS, or Detergents.

To use this you take a little scraping from the tin and rub it on a damp flannel or sponge, against all conventional wisdom it lathers up nicely. I used it instead of shower gel and I came out squeaky clean. I noticed that the shower took less cleaning too which is always a bonus. It is gentle and kind and it didn’t dry my skin out like normal soap does.

Green Tea Cleanser
As I’ve already mentioned I have a very sensitive face. I was cautious about trying this but I needn’t have worried, it was fine, no red face, no adverse reaction, just lovely soft, clean skin. It contains natural Vitamin E and Green Tea to help protect skin, restore moisture, and improve the tone and texture of skin. Obviously I didn’t try this on the boy, but I used it morning and night for a couple of weeks, my skin appeared brighter and my skin was softer. If you’re looking for a sensitive cleanser then I’d recommend this.

Lavender & Tea-tree Deodorant
Cards on the table, no one likes talking about their pits; but like my face they’re sensitive. I’ve only found one deodorant that doesn’t bring me out in an awful, itchy, painful rash, so I was understandably worried that this would cause me all kinds of problems.

I tried it on freshly shaven and not quite so freshly shaven pits, not a problem. It comes as a stick which I thought would be sticky but it wasn’t. It doesn’t smell too strongly, is easy to apply and I imagine one stick would last for ages. I know what you’re thinking, did I have stinky pits? Well my lucky husband was forced to sniff them (in the name of science) every night and declared me sweet smelling.

This deodorant gets a massive thumbs up from me and I will definitely by buying it again in the future. I love that it’s natural and the shea butter in it conditions the skin rather than dries it out like my old spray on deodorant.

RawfullyGood products do seem awfully good, there are lots of lotions and potions on the website and I will be buying and trying more products for my family to use on our tricky skin.

I’m really glad I tried these products. I think people who have problem skin are often really cautious about trying new things. I’m glad I got the opportunity to give these products a go and I’ll be adding them to my shopping list in the future.

Disclaimer: I was given these Rawfully Good products free of charge to try for review purposes. If anything when reviewing products I’m more discerning than usual.

Easy Recipe: Knock-Out Gnocchi for veggies

I’m at times a lazy cook but I draw the line at stabbing at the plastic film of a ready meal. After a busy day, my boys just want a decent meal in their belly and I want to cook it quick so I can open the wine. Gnocchi is really quick to make a meal with and always satisfies.

Easy Recipe: Knock-Out Gnocchi for veggies

So tonight I cooked a very adaptable, use what’s hanging around in the fridge, gnocchi dish. I urge you to try it as it’s simple, satisfying and delicious but don’t feel tied to the ingredients, mix it up and feel free to stick whatever you fancy in.

My Knock-Out Gnocchi…

Slice a large onion, red or white your choice and gently sizzle in a drizzle of olive oil. Chop a large red pepper, add to the onions and gently fry until they’re both soft but not coloured. Crush a clove of garlic and add to the pan with some salt and pepper. Throw in a handful of halved cherry tomatoes and some fresh thyme. I added some dried oregano too (because I love it, but add whatever herbs you want, dried or fresh, whatever you like). Cook with the lid on until the tomatoes have relaxed then remove from the pan and set aside.

Fling a very generous glug of olive oil into the pan, get the oil hot and throw in a bag of fresh gnocchi (if you’re using the off the shelf stuff rather than from the fridge section, then I’d give that a quick boil in some water). The aim is to get the gnocchi to develop a bit of a roast potato style crust so keep the pan hot, hot, hot and stir often. Season with salt and pepper and be patient, it will take a little while (but not forever I promise, remember I’m lazy and greedy).

Once your gnocchi has developed a sexy crust, tip your onion and pepper mix back into the pan and mix together. Add about half a jar of pesto and stir. Warm everything through for a minute and plate up. Serve with crusty bread and some salad. A large glass of red wouldn’t go amiss either.

This time I cooked it we had some leftover peas in the fridge, so they went in and we had some rocket growing it’s socks off in the garden, so some of that was stirred through until wilted with a few leftover leaves popped on top for garnish. Don’t be afraid to freestyle with this recipe. It’s very forgiving but the crusty gnocchi are a must!

Clean plates all round and compliments to the chef. Aces.

Vegetarian Recipe: Skinny Homity Pie

I had a falling out with my kitchen around Christmas time. The turkey gave me the evil eye, the sprouts turned on me and quite frankly the stuffing can get stuffed. So ever since then my usual culinary enthusiasm has been somewhat lacking. Perhaps it was the change of season or the pile of leftover new potatoes glaring at me from the fridge, but inspiration struck and I decided to do my take on the Cranks classic – Homity Pie.

Skinny Homity Pie

I’m not a massive fan of thick pastry, unless it’s covered in jam and cream with a big cherry on the top. So for a while I’d been musing about a homity pie made with filo. So I looked up the Cranks recipe, carefully read it, closed the book and put it back on the shelf. I was going to experiment and see if I could make it a bit healthier but just as tasty.

Skinny Homity Pie

Ingredients:
1 onion, finely diced
Olive oil
1 clove of garlic, crushed
1 tablespoon of fresh thyme (or dried if you don’t have fresh)
Enough sliced cooked potatoes to half fill your pie dish
2 eggs
2 teaspoons of mustard
3 or 4 pieces of shop bought filo pastry
50g grated Cheddar cheese
Salt and pepper

Method:

Sweat one onion in a dab of olive oil, when soft add a crushed clove of garlic and as much fresh thyme as you fancy (I used a lot, thyme and onions are the best of friends and I have a huge thyme plant in the garden).

Slice up a pile of cooked potatoes; I used new potatoes because that’s what I had.

Whisk up 2 eggs, some salt and pepper and a goodly dollop of your favourite mustard.

Grab your favourite quiche or pie dish, give it a light coating of oil, lay a piece of filo in the dish, oil that piece of filo and artfully drape another on top, repeat the process until you’ve got 3 or 4 pieces of filo piled up, greased and ready to go.

Mix your sliced spuds and the unctuous onion mix together, spread a layer in the bottom of your dish, sprinkle a handful of cheese over and drizzle your mustardy egg over, layer the remaining spuds, pour over your leftover egg and top with another handful of grated cheese.

I baked it in the oven for 25 minutes at 220 degrees or until it looks golden and gorgeous.

I served it with a huge green salad and some oven roasted tomatoes. It was a huge hit with the boys, impressive as the toddler is (oh joy) going though a picky phase. This Homity Pie is monumentally easy to do, half quiche, half homity pie and it’s a real family favourite!

For more simple and tasty family recipes, click here. Vegetarian Recipe: Skinny Homity Pie