Tag Archives: Gloucestershire Vegans

Gloucestershire vegans dine Caribbean

18 Mar

Marinades

Gloucestershire Vegan Group descended en-mass on Marinades Caribbean Restaurant in Cheltenham for their latest get-together. It’s not often we dine out as a group, but it’s great to occasionally visit places that provide vegan options on the menu. We hope that our patronage encourages places to continue to offer vegan options, and perhaps even expand what is on offer for us. Marinades seemed like the perfect place our group to dine out, as they already offer several clearly marked vegan options on their menu, and when we enquired they were really helpful and happy to create a delicious sounding set menu for our group.

spicy jerk tofu and veg

spicy jerk tofu and veg

Marinades brought a little bit of Caribbean sunshine to a brisk spring day in Cheltenham. They treated to a wide-range of dishes including; plaintain-stuffed dumplings with a tangy dipping sauce, classic caribbean “rice & peas”, chana dal & callaloo, spicy “jerk” tofu with vegetables followed by a sweet potato pudding and vegan cream. The dishes were tasty with plenty of hot spices. The jerk tofu was a real highlight, with delicious chewy cubes of spiced tofu nestled in stir-fried crunchy veg. It was clearly all freshly prepared, from our tables we could see the chefs making up our food in the kitchen. The staff were friendly, there was some gentle reggae music playing, and there was an extensive drinks menu, including a few funky-looking fruit juice cocktails.

Marinades is at 56 High St. Cheltenham if you fancy a visit.

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Raw Food Feast

20 Jun

well-dined and happy vegans!

Gloucestershire Vegan Group’s latest get-together was a sumptuous raw-food feast cooked by vegan group members and raw-foodists; Nam, her daughter Sahaya and her husband Micheal. For many of us Gloucestershire Vegans it was an introduction to raw food cuisine, and what a delicious introduction it was.

For those of you who might think raw food simply consists of a load of old salad – think again! Nam and her family treated us to some gourmet cuisine. They “uncooked” raw lasagne, quiche, cauliflower tabbouleh, blueberry pie and mulberry biscuits – to name but a few of the many amazing dishes lovingly prepared for us.

gourmet raw food

Below are a few of the recipes for inspired Gloucestershire Vegans to try at home, Nam cooks by approximation so has not given quantities. More recipes from the day available here.

Lasagne

“Wheat” Layer Sheet: Peeled Cucumber or Courgette Slices (very thin with mandolin or potato peeler in strip/slice. Overlap narrow strips to form a square of the size you want)

First paste from the bottom: Nut Paste

• Suflower & Pumpkin seeds (soaked for an hour)
• Sun Dried Tomatoes (soaked an hour) or Red Pepper for Tomato-free
• Dates (1 or more to taste)
• Fresh/Dry Sage
• Dry Oregano
• Cayenne (optional)

Blend until crumbly

Second paste: Green Pesto

• Fresh Basil
• Fresh Parsley
• Almonds (soaked few hours & drained)
• Garlic clove (to taste)
• Courgettes (half piece)
• Lemon Juice (to taste)

Blend until smooth or chunky

Third paste: Tomato sauce

• Sun Dried Tomatoes (soaked an hour) or Red Pepper for Tomato-free
• Tomatoes or Red Paprika Powder
• Dates (4 or more as thickener, depending on quantity made)
• Dry Oregano
• Garlic clove (to taste)
• Lemon Juice (to taste)

Blend until smooth

 Fourth paste: Nut Cream Cheese
• Cashew (soaked 4 hours)
• Courgettes (for low-fat) or Macadamia nuts
• Yellow Pepper
• Fresh Parsley
• Fresh Thyme

• Lemon Juice (to taste)
• Water (as needed)
Blend until fluffy

1. On a  “Wheat” Layer Sheet put nut layer, green pesto, tomato sauce & nut cream cheese and repeat all the layers once. Then place wilted Spinach (destem & soak in Olive oil & Sea/Himalayan salt (optional).

2.Place final “Wheat” Layer Sheet and sprinkle some nut cheese, black pepper & Olive Oil over it.

Inspired by original recipe by Russell James

Blueberry pie

Blueberry Pie

 Filling:

• Blueberry Or Mix Frozen Berries (that has Blueberries)

• Ripe Banana

Blend until smooth
 Pie Base:
• Dates
• Dry Coconut
Blend until dough-like

1. Press the pie base dough on the cake tin into any thickness you want.

2. Pour the mousse on top of it. (Place a plate under the cake tin in case it leaks.)
Then place in the fridge overnight, or for at least 10 hours

3. Sprinkle Blueberries over the pie before removing the cake tin and freeze for an hour.

Nam recommends the following websites for more information and gourmet raw food recipes:

Ani Phyo: Eco Stylist and Organic Food Author

The Raw Food Coach

Sweetly Raw

delicious ‘date cups’ – these tasted like trifle!

raw courgette rolls, sushi, stuffed mushrooms and pizza

gingery-pecan sweets