Archive | Uncategorized RSS feed for this section

Cafe Poco Pop-Up

19 Feb

2016 saw the blossoming of two vegan owned and run businesses in Cheltenham; Poco Culina & Flamingo’s Vegan Bakery. This was much to the delight of the local vegan community and Cheltenham food-lovers. It was great to be able to support both of these businesses and enjoy their amazing food at our first meet-up of 2017. We packed-out the monthly pop-up cafe at Flonyx Creative, with a friendly crowd of vegans eager to try Poco-Culina’s Cajun curry, and Flamingo’s mouth-watering cupcakes, tarts and biscuits. Thanks to Flonyx Creative for hosting us all. Cafe Poco pop-up can be found at Flonyx Creative, Knapp Road, Cheltenham on the 2nd Saturday of each month.

 

couscous_fritters_sauces

Exquisitely flavoured food cooked to perfection (Photo: Poco Culina)

Poco Culina

 

Poco Culina create middle eastern and mediterranean flavoured dishes and rather fantastically deliver in Cheltenham by load-carrying bicycle. The meals are lovingly crafted by Chef Andy – who has real passion to explore the world of flavours through his vegan cooking. Menus change weekly and food can be ordered from their website and delivered to your door in the Cheltenham Town area. Poco Culina can cater for dinner parties or events, and have regular pop-up cafes in Cheltenham including Cafe Poco at Flonyx Creative (2nd Sat of each month). More details of these can be found on their website.

 

fvb-victoria-sponge

Flamingo’s Victoria Sandwich (Photo by Sally Philpott)

Flamingo’s Vegan Bakery

 

Flamingo’s vegan cakes and biscuits are made with love and the finest ingredients that they can get their sticky mitts on. They bake devine cupcakes, biscuits and slices, celebration cakes and macarons. All are available to order on their website and can be collected from their Warden Hill, Cheltenham premises. They also sell their cakes at Cheltenham Fine Food & Drink Market (1st Sat of each month), Cheltenham Farmer’s Market (2nd and last Friday of each month), The Suffolk Sunday Pop-up & Cafe Poco at Flonyx Creative (2nd Sat of each month).

Vegan about Nailsworth

31 Jan

Situated in the rolling Cotswold landscape, Nailsworth is a pretty market town and a contender for the most vegan-friendly place in Gloucestershire ,with a large amount of vegan-friendly places to eat for such a small town. Let’s not forget it’s very own vegan football club – read on for more details…

12644855_732897966811053_8411750607380319608_nAsparagasm

T: 01453 839352 / E: dine@asparagasm.com

Market St, Nailsworth, Glos. GL6 0DA

Details: Open Monday-Saturday 10am-5pm, and occasional evenings or sundays for fine-dining events.

Asparagasm is a vegan, gluten free deli & dining venue. An incredible dining destination, and a must-try for all vegans (and non-vegans!) in Gloucestershire and beyond.

During the weekdays Asparagasm is open with a selection of flavour-filled healthy lunches and deli items, the menu changes seasonally so stop in to see what’s new. Asparagasm is also open certain evenings for fine-dining extravaganzas, from Spanish Tapas to Asian Street food – check out the facebook page for details of their latest events.

Asparagasm makes it’s own cultured cheeses from nuts. It also has a range of wheat-free beer and gorgeous wine.

 

Forest Green Rovers Football Club

Forest-Green-Rovers-Football-ClubThe New Lawn, Another Way, Nailsworth, GL6 0FG

T: 01453 834860

Details: Based just outside of Nailsworth, Forest Green Rovers, are the longest serving member of the Football Conference. All the food served on site is vegan. I’d recommend their vegan quorn “Q-Pie”. Forest Green Rovers is dedicated to becoming an environmentally friendly football club, with a rain-water irregated pitch and solar PV installed on site, you can read more about this on their website.

The Olive Tree Restaurant

28 George Street, Nailsworth, GL6 0AG

T: 01453 834802

The Olive Tree Mediterranean Restuarant has an entirely vegan menu with risotto, pizza, pasta, and even a vegan brownie sundae.

Green Spirit

Market Street Nailsworth GL6 0BZ

T: 01453 835735

A fantastic, independent wholefood shop, stocking lots of vegan speciality items, such as vegan yoghurts and plant milks, along with a good selection of organic fruit and veg.

Shiny Goodness

11 Fountain Street, Nailsworth, Glos GL6 0BL.

T: 01453 832986 E: info@shinygoodness.co.uk

Shiny Goodness sells natural remedies, locally sourced produce and “free-from” alternatives.

 

ruskin-mill-cafeRuskin Mill Cafe

Ruskin Mill College, Old Bristol Road, Nailsworth GL6 0LA

T: 01453 837527

Off the beaten track, Ruskin Mill Cafe is situated in Ruskin Mill college. There are often vegan options, and much of the food is freshly grown in the college grounds. You can sit and admire the lake in front of the college from the cafe balcony.

 

 

 

Join us in 2015!

3 Feb

Some of our 2014 events

A very happy new year to you all!

We have a great selection of events planned in 2015, you can view a list here.

Gloucestershire Vegan Group events are open to vegans and those interested in veganism. Our friendly, informal group is welcoming to new members. We aim to build a sense of community for vegans in Gloucestershire, by meeting-up and sharing vegan food, providing support, friendship and having fun. We also like to support local animal-friendly causes.

We look forward to meeting you.

To subscribe yourself to our email list, and find out more details about our events, click here.

Gig and Vegan Tapas at Star Anise Arts Cafe

1 Jan

Come and celebrate a shiny new year at this vegan tapas and music night at the Star Anise, Gloucester Street, Stroud on the 3rd January 2015, Doors 7pm.

Balloon

Viva’s Incredible Vegan Roadshow

28 Apr
Viva's Incredible Vegan Roadshow was buzzing

Viva’s Incredible Vegan Roadshow was buzzing

Us Gloucestershire folk were fortunate enough to have Viva’s Incredible Vegan Roadshow spring-up in Gloucester Guildhall last Saturday 26th April 2014. This all-vegan event had a fayre-like atmosphere, with a huge array of stalls, informative talks and cookery demonstrations.

The event was buzzing. With doors opening at 10.30am, it was immediately busy and was constantly so until late in the afternoon.

It was a good platform for local campaigns. Many were there including Gloucestershire Against Badger Shooting who were raising funds to help them continue their work against the badger cull in Gloucestershire, and Dean Farm Trust; a charity founded in 2008 who provide sanctuary for and raise awareness about farmed and ill-treated animals.

Viva had some great information on vegan and animal-rights issues, as well as free food samples and a heaving merchandise stall selling all sorts of stuff, from cookbooks to lip-balm.

There were some fantastic food stalls. A beautiful stall from Simply V, a pop-up vegan catering company from Cardiff, caught my eye with their iced dougnuts. Also from Cardiff, was Vegetarian Food Studio with mountains of incredible indian snacks; stuffed chillies; bhajis and samosas. Another independent vegan food business Tall Poppy Foods had some decadant looking cupcakes and other tempting goodies. Stalls such as these, and many more, demonstrating the versatilty and deliciousness of a plant-based diet couldn’t fail to give a positive impression about vegan cuisine to anyone who visited.

Simply V's enticingly beautiful stall - check out the doughnuts!

Simply V’s enticingly beautiful stall – check out the doughnuts!

For Gloucestershire Vegan Group, having a stall at Viva’s Incredible Vegan Roadshow was a great opportunity to publicise our group and the vegan social events we put on in Gloucestershire.

We also always like to combine our stalls with a spot of fundraising. To make the most of this event, we filled our stall with a selection of yummy lovingly-baked goodies, created by Glos Vegan Group members, which we offered in exchange for a small donation to Evesham Farm Animal Sanctuary. Amazingly we managed to raise £234, what a result!

Baked goodies - raising funds for Evesham Farm Animal Sanctuary

Baked goodies – raising funds for Evesham Farm Animal Sanctuary

Events such as Viva’s Roadshows and the VegFest, seem to have multiple benefits, here are just a few that spring to my mind:

• Strengthening the vegan community by providing pop-up all-vegan inclusive spaces and a chance to meet like-minded people.

•Educating by providing information on animal rights, vegan nutrition & cookery, not only to vegans, but to anyone who happens to visit them.

•Promoting positive alternatives to animal cruelty through veganism.

• Raising the profile of Veganism in the local area.

We’d like to thank Viva for putting on this event.

[2014.04.24] 001.1a[] (GVG at Viva! Roadshow in Gloucester)

 

Viva’s Vegan Roadshow is coming to Gloucester

23 Apr

download Exciting news for Vegans, veggies and anyone curious about a cruelty-free way of living; Viva are hosting one of their Incredible Vegan Roadshow events at Gloucester Guildhall this Saturday 26th April 2014 (free entry!).

Come along for a chance to taste vegan foods, get one-to-one nutritional advice, pick up recipes and factsheets, have a cuppa and a vegan snack, find out more about local farm animal sanctuaries, and shop for vegan goodies (from chocolate to cosmetics).

Gloucestershire Vegan Group will have a stall at the roadshow, so do pop by and say hello. We’d love to meet you and have a chat. We can do our best to answer any of your local vegan-related queries, or tell you about the programme of events we put on – for vegans and those interested in veganism – in Gloucestershire. We will have a tempting array of lovingly home-baked vegan goodies on offer, in exchange for donations. The money raised from our stall will go to Evesham Farm Animal Sanctuary.

There are full details about the event on Viva’s website, including a map of how to get to Gloucester Guildhall.

We hope to see you there!

 

Cooking with Tempeh, Tofu & Seitan

25 Mar

Our most recent Gloucestershire Vegan Group event was a vegan cooking skill-share, on the topic of cooking with tofu, tempeh & seitan.

We prepared a dish for each of the featured ingredients, following favourite recipes and chatted about the best ways to prepare these foods.

The recipes we followed were from two cookbooks; Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero, and Viva Vegan by Terry Hope Romero. These are excellent cookbooks, Veganomicon has hundreds of tasty vegan recipes encompassing worldwide cuisines. Viva Vegan focuses on Mexican vegan recipes, and is great for those who love chilli and garlic in equal measure.


 

Tasty Tofu

Tofu comes in many forms, to name a few: silken tofu (used mainly in desserts or Japanese dishes), firm tofu (used in stir-frys, baked or scrambled) and yuba tofu (the rich skin of soya milk, bought as dried sheets and used in stews or Japanese dishes). A our skill share we were cooking with a plain firm tofu, which you can buy in blocks in health food shops and supermarkets. My favourite shop-bought kind made by Taifun, which is extra firm and chewy. But other makes such as Dragonfly and Cauldren work well in this recipe. Firm tofu cooks best after being sliced and patted dry with a sheet of kitchen towel or clean tea-towel. This absorbs some of the moisture and allows the outside to crisp up well.

The tofu recipe we followed was Chimichurri Baked Tofu from the excellent Latin-inspired cookbook Viva Vegan by Terry Hope Romero, this oven-baked tofu is coated in a rich, smoky, herby sauce and is intensely flavourful, with a wonderful chewy texture.

Chimichurri Baked tofu

Chimichurri Baked tofu

Recipe:
Serves 4, two slices each of tofu
Time: About 55 minutes

Ingredients
* 1 pound extra-firm tofu
* 2 Tb olive oil
* 1 Tb soy sauce
* Chimichurri Sauce with Smoked Paprika (See Below)

Directions
1. Preheat the oven to 400 F. Slice the tofu into eight 1/2 inch thick slices and dab the slices dry with a paper towel or clean kitchen towel. In a shallow glass 9×12 inch baking dish, combine the olive oil and soy sauce. Lay a tofu slice in the baking dish, pressing it into the sauce mixture. Repeat with the remaining slices and bake for 30 minutes, flipping once, until the slices are beginning to brown on the edges. Remove from the oven but don’t turn the oven off.

2. With a rubber spatula or large spoon, spread about a third of the chimichurri sauce evenly and completely over the tops of the tofu. Flip the slices and spread another third or slightly more on top of the tofu. If desired, use a fork to poke holes through the tofu, pressing a little bit of sauce into the center of the pieces. Bake for another 25 minutes, until the tofu is firm and the edges are golden brown. Bake longer if an even chewier texture is desired. Serve the tofu hot with remaining chimichurri sauce.

Chimichurri Sauce with Smoked Paprika
Makes about 1 1/2 cups sauce
Time : Less than 10 minutes

Ingredients
* 4 cloves garlic, chopped
* 2 large shallots, chopped
* 1 large bunch flat leaf ( Italian ) parsley, thick stems removed
* 1/3 cup olive oil
* 3 Tb red wine vinegar
* 1 tsp smoked sweet paprika
* 1 1/2 tsp dried oregano
* 1 tsp dried basil
* 1/2 tsp red pepper flakes, or more to taste
* 1/2 tsp sea salt

Directions
1. Place the garlic, shallots and parsley into a food processor and pulse until finely chopped. Stream in the olive oil, red wine vinegar, paprika, oregano, basil, red pepper flakes, and sea salt, and pulse until creamy. Taste the sauce and adjust with more salt or red wine vinegar, if desired. Store in a tightly covered container and keep chilled until ready to use.

 


 

Tempting Tempeh

Tempeh is traditionally from Indonesia. It is made by a natural culturing and controlled fermentation process that binds cooked soya beans into patty, much like a veggie burger. Tempeh is looks ugly but taste great if prepared well. It often has black patches from naturally occuring harmless moulds that are part of the culturing process. You can buy it frozen or refrigerated in health food shops, such as Sunshine Foods in Stroud or The Natural Grocery Store in Cheltenham. It’s also sold in jars. The brand most commonly available in the UK seems to be Impulse Foods Tempeh.

Most recipes advise steaming tempeh or boiling for ten minutes in salted water, to help release the bitterness. This process seems to be the key to cooking with Tempeh and keeping it tasty. Tempeh has a fantastic succulent texture, and readily absorbs marinades and sauces, which make it great to cook with.

The tempeh recipe we used was Hot-Sauce Glazed Tempeh from that vegan-bible of a cookbook Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero.

Hot-sauce glazed tempeh

Hot-sauce glazed tempeh

Recipe:

Ingredients:
8 ounce package of tempeh
1/2 cup wine (whatever kind you’ve got on hand, just nothing sweet)
1/4 cup hot sauce
2 tablespoons olive oil
2 tablespoons soy sauce
3 tablespoons fresh lemon juice (juice from 1 lemon)
2 cloves garlic, crushed
1 teaspoon cumin
1/2 teaspoon oregano
1/8 teaspoon cayenne pepper

Directions:
Bring a pot of water to boil.
Whisk all marinade ingredients together in a bowl large enough to fit the tempeh slices.
Cut the tempeh to form 8 triangles. When the water is boiling, add the tempeh, lower the heat and steam for 10 minutes.
Use tongs to remove the tempeh and then immediately place them in the marinade bowl for 1 hour, flipping them every now again to cover with the marinade.
Preheat a greased grill pan over medium high heat. Brush lightly with olive oil
Grill each side for 5 minutes. When the second side is almost done, spoon some of the marinade over the tempeh and let cook for 30 more seconds.
:


Splendid Seitan

A ball of steamed seitan waiting to be marinaded.

A ball of steamed seitan waiting to be marinaded.

Seitan or wheat-meat is the insoluble protien in wheat, used historically in the cuisines of China, Japan and other East and Southeast Asian countries. The Natural Grocery Store in Cheltenham sells ready-made seitan. You can buy Gluten Powder online here amongst other places. It’s easy to make and flavour with whatever spices and herbs take your fancy. You can shape it into sausages, or make balls for slicing into sandwiches.

Seitan has a satisfying chewy texture, and works well in pasties, sandwiches, stews, stir-frys and mexican cooking.

We followed the Steamed White Seitan Recipe from Terry Hope Romero’s ‘Viva Vegan’ Cookbook, then marinaded and roasted it.

Recipe:

Steamed white seitan

1 1/2 cups vegetable broth (or chicken flavoured broth)
4 garlic cloves (grated)
2 tablespoons olive oil
1 1/2 cups vital wheat gluten
1/4 cup chickpea flour
1/4 cup nutritional yeast
1 teaspoon dried thyme
1/2 teaspoon sweet paprika
1/2 teaspoon cumin
1 teaspoon salt (to taste)

1. In a jug whisk together broth, garlic, olive oil. In a large bowl combine wheat gluten, chickpea flour, nutritional yeast, thyme, paprika, cumin, and salt. Form a well in centre of dry ingredients and stir well with rubber spatula until dough leaves side of the bowl.
2. Knead for 2-3 mins to develop gluten.
3. Leave dough to rest for 10 min, knead again for 30 seconds.
4. Place dough on cutting board and cut into 4 equal pieces.
5. Tear off 4 X12 inch pieces of foil and place piece of dough in centre of foil, fold the short sides of the foil over the loaf, the fold over the ends the foil should be secure but loose allowing for it to expand. Place in steamer basket and steam for 30 minutes Allow the dough to cool to the touch before chilling in fridge or overnight.
6. Store seitan in the fridge tightly sealed in a plastic bag for up to 2 weeks or freeze, defrost before use.

For the marinade:
1 cup light-colored beer, preferably Mexican
3 garlic cloves, minced
2 chipotle peppers in adobo, seeded and finely chopped
2 teaspoons chipotle adobo sauce
1 teaspoon dried oregano
1 teaspoon ground cumin
2 tablespoons lime juice
2 tablespoons olive oil
1/2 teaspoon salt

2.    In a large bowl, whisk together beer, garlic, chipotles, adobo sauce, oregano, cumin, lime juice, olive oil, and salt. Add seitan strips, and marinate for 15 minutes, stirring occasionally.
3.   Roast in the oven until golden and crispy on the edges, adding the marinade when the seitan is browned and roasting for a further 10 mins.

 

Happy cooking!