Tag Archives: vegetarian food

Eating Out: The Brown Cow, Bingley

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Being someone who regularly eats out (albeit a bit too frequently) and lives in a city that just gets better and better when it comes to restaurants, I’m a little disappointed in myself at how few restaurant reviews are on here. To be honest, the main barrier for me is a strong case of “behind-the-camera shy.” I can’t help but cringe getting my DSLR camera out and snapping my food before tucking in. I feel slightly less conspicuous using my phone’s camera but usually end up feeling the photos aren’t high enough quality and scrapping the review.

It’s been a bit of a relief to discuss this with other bloggers lately and discover I’m not the only one who worries about this kind of thing. The best advice I’ve had from everyone, of course, has been to just do it! Well, it makes a lot of sense so I have been endeavouring to brave getting my camera out in restaurants more often and, though there have still been too many missed opportunities where I haven’t taken any photos, I am slowly building up a to-blog list… which brings us onto a gorgeous pub lunch I want to share with you all now.

The Brown Cow, BingleyThe Brown Cow Pub, BingleyTo blow out the cobwebs and enjoy some country air, a few weeks ago I went out to the beautiful St Ives estate in Bingley for a long Saturday morning walk. It already felt like I’d achieved something great just being up and out of Leeds so bright and early but the walk itself was fantastic with gorgeous views and wonderful company and a chance to get my camera out.

The Brown Cow Pub menuThe walk around St Ives came to an end, somewhat conveniently, at back in Bingley town. We were warmly welcomed in and got down to the business of perusing the menu. With five veggie options on the menu and one more on the daily specials board, it was a tough choice but I opted for the bubble & squeak cakes with watercress sauce. Bubble & squeak isn’t something you would expect to see on a pub menu so I was intrigued to see what they would do with it.Bubble & Squeak at the Brown Cow, BingleyAs you can see, the bubble & squeak cakes arrived beautifully presented with the watercress sauce in a milk bottle. It couldn’t have been any more photogenic, right? The cakes themselves were encased in crunchy breadcrumbs that contrasted delightfully with the soft potato and cabbage inside and accompanied with roasted cherry tomatoes.

Bubble & Squeak at the Brown Cow, BingleyEveryone else was suitably impressed with their mains and the other two veggie dishes on the table; the mushroom risotto and the goat’s cheese and beetroot tart looked equally delicious. Even as more standard veggie dishes you would expect to see on a menu they both had extra flourishes that showed more thought had gone into them than usual.

After we had all taken a little time for our mains to settle, some more time to choose our desserts (also not an easy choice…), and lots of time for conversation, we ordered our next course. I opted for the treacle tart served with fresh cream and raspberry coulis. Once again, the presentation was stunning with coulis arriving in its own tiny jar. In fact the presentation was gorgeous for all of our desserts so I’ll give you a peek at some of the others too, namely the chocolate fudge cake and jam roly poly!Desserts at the Brown Cow, BingleyOverall, I was very impressed with the quality of the food and the reasonable prices. The atmosphere and décor was very much of a country pub but the food was a step above! I’ll definitely return next time I’m in the area!

You can find out more about the pre-lunch walking route I did in Bingley on the Walk in Yorkshire website and see my photos of the walk itself featured on the Turtle Mat blog.

How do you feel about taking photos in restaurants? Any tips for getting over the fear?!

Recipe Round-up: 10 Veganised Recipes from Around the World

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A selection of recipes inspired by dishes from around the world and creatively transformed into delicious vegan meals.10 Veganised Recipes from Around the WorldFrom fluffy American-style pancakes to a slow-cooked tangy Iraqi stew, I would say there are few places where inspiration cannot be found for a delicious vegan feast. New flavours and unique ingredients that give each international cuisine its distinctive taste can be transported and recreated into a subtly tweaked or an entirely refashioned dish.

Here is a round-up of my favourite “veganisations” so far:

1. Egypt – Falafel Loaf

Egypt - Falafel Loaf

2. France – Mushroom Bourguignon

France - Mushroom Bourguignon

3. Hungary – 3-Bean Paprikash

Hungary - Paprikash

4. Iraq – Slow-cooker Daube

Iraq - Slow Cooker Daube

5. Italy – Frittata di Carciofi

Italy - Tuscan Artichoke Omelettes

6. South Korea – Spicy Potato Stew

Korea - Spicy Potato Stew

7. Thailand – 2-Lentil Thai Soup

Thailand - 2 lentil soup

8. UK – Tofu Bacon Sandwich

UK - Tofu Bacon Sandwich

9. Vietnam – Caramel Tofu & Carrots

Vietnam - Caramel Tofu

10. USA – Spinach PancakesUSA - Spinach Pancakes

Have you veganised any international dishes? Share your favourites and recipes in the comments!

Quick Palak Paneer | Vegetarian

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A twist on a classic curry, this palak paneer combines fresh spinach leaves and chickpeas with perfectly browned cubes of Indian cottage cheese in a rich, gently spicy sauce. For a vegan version, use tofu in place of the paneer!Quick Palak Paneer | The Tofu DiariesThis curry is one of my absolute favourites. Cheese and spinach, I mean what’s not to love? The version here is wonderfully simple and cooks in about twenty minutes. I whipped it up one Sunday evening when I wanted something tasty and nutritious (with both spinach and chickpeas it ticks that box) but without all that much effort.Quick Palak Paneer | The Tofu DiariesSpeaking of doing something quickly in the evening, my kitchen spotlights unfortunately made for quite “glossy” photos but I couldn’t hold back this recipe just because of that!Quick Palak Paneer | The Tofu DiariesThe spice mix here is easy to replicate as it doesn’t use anything too out of the ordinary. However if you don’t have all of them in your cupboard already then you could cheat and pick up a pre-made spice mix for much cheaper than the individual spices. In most continental supermarkets you can pick up a palak paneer mix for less than £1 (I’ve spotted this mix on the shelves of my local one before).Quick Palak Paneer | The Tofu DiariesIngredients:

225g paneer cheese, cut into cubes (For a vegan version, substitute extra firm tofu)

200g fresh spinach leaves

1 can chickpeas, drained

1 onion, thinly sliced

3tbsp rapeseed oil (or your preferred oil)

4-5 tbsp water

3 cloves garlic

1tbsp tomato purée

1 tsp chili powder

1tsp fenugreek

1tsp cumin

1/2tsp cinnamon

1/4tsp ground clove

1/4tsp ground cardamom

Method:

1. Heat 1tbsp of oil in a large frying pan over a medium-high heat and add the cubes of paneer. Cook until they have browned on each side. Remove from the pan and set aside.

2. In the same pan, add another tablespoon of oil, all of the spices and the tomato purée. Stirring continuously, fry for around a minute before setting aside.

3. Heat the final tablespoon of oil into the frying pan and add the onion. Stir well and cook for a few minutes until they have begun to soften, then stir in the garlic. Gradually add in the water, stirring well, then mix in the spice/tomato purée.

4. Add the chickpeas and cook for around 4-5 minutes, stirring occasionally. Next, add the spinach. Allow to wilt for a minute or two before mixing in. Cook for a further 4-5 minutes, stirring occasionally, then return the paneer to the pan. Cook for another minute or two and serve.

What is your quick go-to dinner?

Slow Cooker Mushroom Bourguignon | Vegan

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A vegan version of the classic French Bourguignon; slow cooked whole mushrooms, full of flavour, in a rich red wine sauce.Slow Cooker Vegan Mushroom Bourguignon | via @TheTofuDiariesFrench food isn’t especially known for being vegetarian or vegan friendly, but many casseroles and stews are easily adapted with a little imagination. By slow cooking this dish the flavours can develop and the whole mushrooms soak up the rich flavours of the red wine, thyme and bay leaf. Slow Cooker Vegan Mushroom Bourguignon | via @TheTofuDiariesSlow Cooker Vegan Mushroom Bourguignon | via @TheTofuDiariesSlow Cooker Vegan Mushroom Bourguignon | via @TheTofuDiaries

Ingredients:

300g whole closed cup mushrooms, cleaned

300g whole mini Portobello mushrooms, cleaned

1 onion, sliced

3 carrots, sliced into rounds

2tbsp olive oil

1tbsp dairy-free margarine

2 tbsp plain flour

3 cloves garlic, crushed

500ml vegetable stock

250ml red wine

1tsp smoked paprika

1/2tsp thyme

1/2tsp black pepper

1 bay leaf

Method:

1. Heat the oil in a lidded saucepan (or the slow cooker insert, if possible) on the hob over a medium high heat. Add the onion and carrots, then cover with the lid and sauté for around ten minutes until they have softened.

2. Add the garlic and dairy-free margarine into the pan. Stir for a minute or two until the margarine has melted. Add the flour and mix well. Place this and all of the remaining ingredients into the slow cooker.

3. Cook on low for 6-8 hours. Remove the bay leaf and serve with rice or crusty bread.Slow Cooker Vegan Mushroom Bourguignon | via @TheTofuDiariesNext month I’m heading to Montpellier and really hope to be able to find some French cuisine I can try (other than bread and cheese that is!) I’d love to hear if anyone has any tips for the city!

Holiday Cooking: Champagne Mushroom Tart & One-Pot Pasta | Vegan

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A two course meal for two that can be cooked in virtually no time at all; mushrooms cooked in sparkling wine with a tang that cuts through the puff pastry base for a light starter and a simple pasta dish with a velvety sauce, fresh tomatoes and gentle chili kick for a satisfying main.

Self-catering when you’re on a longer trip abroad easily becomes part of your routine and a great way of saving money, but for a holiday when you want to relax a bit more it can seem like a lot of hassle. However, depending on where you are, it can be a helpful way to make sure you get a bit more variety if local vegetarian or vegan options aren’t really up to scratch.

For these occasions, I’ve created two recipes that make an ideal starter and main course for staying in self-catered accommodation. They require very few pieces of equipment, all ingredients are likely to be widely available, and the entire meal can be whipped up from start to finish in no more than thirty minutes and for less than £20.

Some items are used in both the starter and the main to cut down on what you need to buy, whilst still achieving distinctly different flavours in each dish. You could save money even further by buying a full-sized bottle of sparkling wine, using some to cook into the starter and the rest to accompany the meal. Whilst the name of the starter says “Champagne,” I have used Prosecco to make it more affordable (Champagne is just a bit catchier though, isn’t it?).Shopping listA lot of shop-bought puff pastry is vegan and is one area where it is perfectly acceptable to cheat (no one wants to spend any evening, let alone a holiday evening, brushing sheets of pastry!) I used Jus Rol ready rolled puff pastry and found most of their pastry is vegan.

Once the starter is in the oven, the ingredients for the main can be quickly prepared and put to one side leaving you the opportunity to nibble a few of the olives. As soon as you serve up the starter, the main can go on the hob to cook as you eat as it needs minimal attention. The pasta main all cooks together in one pot; there is no need to drain as the water largely evaporates and the starch from the pasta adds a delicious creaminess to what it is left to form a sauce. It also significantly cuts down on the amount of washing up you’ll have to do at the end!

Starter: Champagne Mushroom Tart (Serves Two)

Ingredients:

1/2 sheet of ready-made ready rolled puff pastry (approx. 160g), cut into two

150g closed cup mushrooms, thinly sliced

1 medium courgette, thinly sliced

100ml sparkling wine

1tbsp olive oil

2 cloves garlic, finely chopped

Handful of fresh basil leaves, roughly torn

Black pepper, to taste

Method:

1. Pre-heat the oven to 220C / gas mark 8. Heat the oil in the frying pan over a medium heat. Once hot, add the courgettes and mushrooms and cook for around five minutes or until they have begun to soften.

2. Stir in the garlic and black pepper. Add in 3/4 of the sparkling wine a tablespoon at a time, allowing each one to be absorbed first. Mix in the final 1/4 of the wine and fresh basil leaves, then remove from the heat.

3. Grease the baking tray using a small amount of olive oil and place the two pieces of puff pastry on to it, making sure there is ample space between them as the pastry will expand during cooking. With a knife, criss-cross the base of the pastry, leaving a 1.5cm border around the edges.

4. Scoop the filling onto each piece of pastry. Cook for 15-20 minutes or until the pastry has risen and turned golden brown. Serve with a sprinkling of extra black pepper and a fresh basil leaf.

Champagne Mushroom Tart Champagne Mushroom Tart Champagne Mushroom Tart

Main Course: One-Pot Pasta (Serves Two)

Ingredients:

175g spaghetti

1 onion, finely chopped

2 celery stalks, finely sliced

100g vine tomatoes, halved

500ml boiling water

1tbsp olive oil

3 cloves garlic, finely chopped

Handful fresh basil leaves

1tsp black pepper

1-2tsp chili flakes (according to taste)

Olives to serve

Method:

1. Add all of the ingredients into a large pan over a medium-high heat. Simmer for ten to twelve minutes, stirring occasionally, until the pasta is cooked al dente and the sauce has thickened.

2. Serve with torn fresh basil and chopped olives on top.

One Pot Pasta One Pot Pasta One Pot PastaThese recipes are my entry in the SACO cooking challenge to create a two course meal for two that could easily be cooked in an apartment kitchen on holiday and for under £20.

Do you ever self-cater on holiday? What would be your quick go-to recipes?