The Broke Vegetarian

London Somm, Vegetarian and completely broke. I started this blog during my second year of University, mostly in a desperate bid to stop myself from living on a diet of Baked Beans and Cuppa Soup. Here you’ll find a collection of weird and wonderful recipes, all of which are tailored to tight budgets and require minimal equipment to execute (though I am pretty fond of my rubbish £10 hand blender). Vegetarian since 2006 Genuine sarcastic arse since 1993

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Iceland October 2016

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Smoked Aubergine Dip (Vegan)

Serves 2/3

In an effort to be “healthy” (a constant battle between my love of chocolate and my love of green stuff), I’ve been experimenting with vegan things I can put on bread. Bread is my true love, but I have to make sure I keep things interesting. After all, any long term love story needs intrigue, variety and spice! This is a very simple, very delicious dip that keeps well for a few days in the fridge (if you don’t nail it in one sitting. Which, is difficult not to do in all honesty). Guilt free gluten indulging at your fingertips!

Ingredients:

1 Aubergine

2 Cloves of Garlic

1/2 a Fresh Green Chili

1/2 Bunch of Flat Leaf Parsley

1/2 a Lemon

1 tsp Smoked Paprika

Olive oil and Salt

Method:

Preheat your oven to 180C, Gas mark 4

1) Pierce your Aubergine all over with a fork, rub with olive oil and salt, and roast in the oven for 45 minutes until collapsing.

Leave to cool on a wire rack.

2) Peel and chop the garlic, de-seed and chop the chili, pick off the parsley leaves and finely chop.

3) Cut your Aubergine in half and scoop out the flesh into a bowl, with the garlic, chili and parsley, and blitz with a hand blender (This can also be done in a food processor). 

4) Mix in the lemon and paprika with a spoon. Taste, and adjust seasoning accordingly.

Serve with toasted Flat breads or Pita.

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Are you just copying Life of a Poor Vegetarian?

Yes, yes I am. Shit you caught me. I am indeed copying this blog that I have known about for about 10 minutes. I’m actually a multi millionaire living in South Kensington and I own a slaughter house. My bed is made from meat. 

Dumbass. 

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Primeur , Canonbury N9

Small plates, communal dining and low intervention wines. 

By it’s very nature, a “low intervention wine” is just that; wine created with as little human intervention as possible. In many ways it is an inevitable trend, similar to our understanding of how important sourcing sustain-ably has become, in a world so aware of global warming and negative human impact. We no longer want to consume food and drinks pumped full of chemicals. Wine is no different. The practice of certified organic and biodyanamic viticulture is so widely practiced, that even First Growth Bordeaux and Domaine Romanee Conti (the average price of which will set you back several thousand pounds... per bottle!) use it exclusively. Yet it is more than that. True “low intervention” carries forward into the vinification process itself. 

Refusing to inoculate a ferment, favoring instead the natural yeast that accumulates on the bloom of a grape. Using the power of gravity to filter and clarify a wine; separating the liquid from its solids without foreign protein fining agents. Adding the barest minimum of Sulphur (if any) as a preserving agent (though it is impossible to make a truly 100% Sulphur free wine, as it is a natural bi-product of fermentation). No forced malolactic fermentation, no chaptilisation, encouraging skin contact vinification in white wines (hello Orange wine you sexy beast), ageing in buried Amphorae to naturally regulate temperature and impart desirable characters naturally... the list goes on and on. 

The lack of fining using foreign proteins, also means that low intervention wines are almost exclusively Vegan. Fining agents such as Isinglass (protein found in the swim bladders of fish), Egg albumen (egg white protein), Gelatine and Casein (protein found in milk) are widely used in winemaking. Their trace presence in a finished wine means that some aren’t even vegetarian, let alone vegan. With low intervention wines these fining agents are rarely used (if at all). Thus they are not only environmentally friendly, but cruelty free too! 

Winemakers are stripping back the process, returning to ancient vinification techniques, and farming sustain-ably in order to preserve their vines for future generations. After all, since Phylloxera wrecked havoc on both the Old world and New (Europe in particular was devastated by the pesky insect during the late 19th C and has only just managed to recover), maintaining the now “old vines” planted since, is key to higher quality production in the future. Vines, like fine wine, get better with age!

“Low intervention wines” are not simply a trend, they are a tasty peak into the future of Wine. It is the only way to keep the industry thriving in a world constantly feeling the effects of global warming. It is wonderful to see restaurants embracing it so wholeheartedly. Many choose to stock these wines exclusively to educate customers about their importance; celebrating the independent and passionate small producers, so often dismissed and forgotten in the past. 

Primeur is about simplicity and community. They simplify the dining experience to present a small, ever changing menu, of high quality food and drink enjoyed side by side between strangers and friends. It is a celebration of the wines it stocks, and it is not alone. Terroir, Soif, The 10 Cases, Sager & Wilde, Salon, Duck Soup (and its sister restaurant Raw Duck), 40 Maltby St, Legs, Antidote, Winemakers Club ... the list goes on. Sommeliers and industry big wigs alike are cottoning on. Low intervention wine are not only delicious, expressive and characterful, they are good for the planet. In the 21st Century can we as an industry afford to ignore that? Thank god the answer is so clearly no. 

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Boy bought me flowers and did my ironing. It’s the little things in life.

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Chilli Peppers (Vegan)

Serves 6

Strangely, I can vividly remember the first time I had a stuffed pepper. I was roughly 6 years old, stuffed into a pretty (and uncomfortable) dress, on a hot summers day, running around in the village hall after my youngest brothers Christening. It’s quite the niche memory, and in many ways It’s aggravating that I can recall that but forget most people’s names as soon as I’m told them. Food memories always seem the strongest though; plus it’s pretty ingenious to stuff food with more food! I also recall ruining my pretty dress with mud and food stains that day, which is just a victory for small tom boy 6 year olds everywhere (my poor mum, she tried!). This recipe is inspired by that memory, and also incorporates my two favourite things: spice and courgette (so damn tasty!). Make them on Monday and eat through the week, or serve up to friends for dinner with a cheeky glass of something peppery and red!

Ingredients:

150g Soy Mince 

1 Can of Chopped Tomatoes

2 Courgette’s, chopped

1 Red Onion, diced

1 Can of Kidney Beans, drained

1 Sachet of Chilli Con Carne Seasoning

3 Cloves of Garlic, minced

125ml glass of Red Wine

2 Yellow Peppers, diced

6 Whole Red Peppers

Olive Oil

Salt and Pepper to season

Tin Foil 

Method:

1) Heat some oil in a large pan over a medium heat. Toss in the garlic and onions. Lightly fry until soft, but not browned.

2) Add the courgette and yellow peppers. Season with salt and pepper. Cook for roughly 5 minutes, stirring regularly.

3) Add the mince (I used from frozen) and continue to cook until it starts to brown.

4) Once browned, add the chopped tomatoes, wine and a little water. Add the kidney beans, and leave to simmer over a low heat, stirring regularly.

5) Add the chilli con carne seasoning and stir thoroughly to incorporate.

6) Cut the tops off of your red peppers and hollow out. Fill each with a generous portion of chilli. Place the top back on to seal.

7) Toss in oil and sprinkle with salt. Make baskets from tin foil and place each pepper in them, curling up the edges. 

8) Bake in the oven for 10 -15 minutes, at 150C. Check regularly to prevent burning. 

Serve with salad and guac (because guac is always a good idea).

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Vegetarian London: Where to Eat (Pt. 1)

Left to Right, Top to Bottom

Craft, North Greenwhich

Italian Farmers, Finsbury Park

Lily Vanili, Columbia Road (Hoxton)

Pavilion Cafe, Victoria Park (Bethnal Green)

Bageriet, Covent Garden

Pan de Vie, Leicester Square

Farm Girl Cafe, Portobello Road (Notting Hill)

Borough Market, London Bridge

The Cheese Truck, Maltby Street (Bermondsey)

Continental Stores, Russell Square

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When you buy cheap flights to New York to see in 2016 with your best friend, two things happen. The first is a whirlwind adventure of Momofuku noodles, New Years Day walks in Central Park, drunk sunrises, drunker sunsets, Brooklyn loft parties with $8 wine, The Met, the Natural History Museum, High Line wandering, correcting every wrong over Guac and Frozen Margarita's (A balanced and nutritious dinner?) and beautiful photo’s of a beautiful human. 

The second is a 3 hour delay sat on the JFK runway, getting stranded in Boston, missing your first shift of the year, no sleep and that “I could kiss the floor” feeling when you finally get back to London. I suppose this is what happens when you’re broke and buy flights 7 months in advance, because you need those 7 months to crawl back out of your overdraft.

Worth it for 5 days in the second greatest city on earth (What can I say, I love London).

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Two return flights to Edinburgh and one night in an Airbnb: £100

A weekend of whisky fueled adventures, endless laughter, warm hugs and bad puns with a handsome man: Priceless.

It’s the people make the place (Even if the place was pretty swell to start with).

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Peanut Butter and Nutella Cake (Vegetarian)

Serves 8 - 10 

Easter is probably my favourite holiday; that one weekend a year when you’re actively encouraged to eat chocolate for breakfast. Sure, it leaves you in a sugar coma by midday, but you get to spend that sugar coma with family; playing board games and gearing up for the mother of all roast dinners (which is actually a lunch. Dinner is for more chocolate and leftovers). This year, however, was pretty different! I am what people might (wrongly) refer to as a “functioning grown up”, which means I now do adult stuff like spending holidays with my boyfriends family. Now don’t get me wrong, Al’s family are brilliant. I got to spend three days eating his parents cooking (so good!), being adored by cats (the goal in life) and entertaining a very hyperactive puppy (no complaints here). The thing is, I’d only met them once before. I was nervous, and when I’m nervous I bake. The only way I know how to make a good impression, is by turning up with cake. No one can dislike someone who brings cake, right? That was my logic anyway. So behold, a recipe that combines two of the greatest flavours of all; chocolate and peanut. Sweet and just a little salty, this recipe is low cost but high impact. Plaster in more chocolate for added wow factor, and added chance to sneak treats while you bake. 

Ingredients:

100g softened Unsalted Butter

75g Nutella (or chocolate spread equivalent)

40g Smooth Peanut Butter

4 Eggs

200g Caster Sugar

200g Self Raising Flour

2 tbsp’s Cocoa Powder

Extra Peanut Butter and Nutella for decorating

Method:

Preheat your oven to 160C

1) Cream together the butter, peanut butter and sugar until light and fluffy.

2) Beat in the eggs, one at a time. 

3) Add the Nutella and continue to beat to create a uniform consistency.

4) Fold in the Flour and Cocoa powder until you have a smooth cake batter.

5) Grease and line two sandwich tins and fill with your batter, using a wooden spoon to even the tops.

6) Bake in the oven for 20 - 25 minutes. Leave to cool.

7) Spread peanut butter onto one half, and Nutella onto the other. Sandwich together, before icing with the remaining Nutella.

Decorate with your choice of chocolate or confectionery. I went with basically every Cadbury Easter item ever made ... but salted peanuts and roughly chopped dark chocolate would also work very well!

(Employ a guard cat to keep your cake safe, it worked for me. Excellent job Millie.)

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Sunset from Calton Hill, Edinburgh 22/02/16

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‘Artisan du Chocolat’ Easter collection at Selfridge’s. White chocolate duck eggs, filled with a dark chocolate ganache and salted caramel. 

2016: the year my boyfriend won Easter. 

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Homemade Egg Pasta (Vegetarian)

Serves 4

Pasta is by far my guiltiest pleasure. Our love affair got pretty steamy during my time living in Italy; small restaurants tucked down Venetian side streets (the kind that aggressively avoided tourist interaction!), provided endless supplies to satisfy all cravings. Yes I’d previously flirted with pasta, had a few flings, saucy rendezvous’ and illicit affairs, but it took the no nonsense chef’s of Italy to cement the relationship as a true love story. 

I’m going to let you in on a little secret. Pasta, is really easy to make! Granted my first proper attempt ended in literal tears (turns out going in, all guns blazing, pushing for restaurant quality ravioli isn’t how a pasta novice should start out. Ridiculous really), but after I got over my pride it was smooth sailing. Ignore people who say that it’s hard, it’s not just the work of ridiculously skilled chef’s and hot headed Italian Nonnas. If you have time to bash out your stress, and a half decent rolling pin (Though in all honesty, I ended up borrowing one of the pasta machines from work! Perks to hospitality careers!), you’re well on your way to a romantic night in, with a bowl of fresh tagliatelle!

Ingredients:

400g ‘00′ Flour

4 eggs

Water

Semolina to roll out

Method:

1) Measure your Flour into a clean, dry bowl. Use your hands to make a well in the centre.

2) Crack the eggs into the well. With a fork, slowly beat them and gently bring in the flour a little at a time until the eggs are smooth. You will not have incorporated much flour into the dough at this point.

3) Using your fingers, slowly bring the flour into the egg. This will bring the dough together, but if you have issues creating a uniform consistency add a few teaspoons of water. You should be left with a ball of pasta dough.

4) Tip the pasta onto a work surface. You should not need to flour this surface. Knead the dough for roughly 10 minutes until it becomes very smooth.

5) Rub olive oil onto the ball of dough, and wrap in cling film. Leave to rest in he fridge for at least an hour before you roll it out.

6) If you are using a rolling pin; cut the dough into quarters. Tip onto a surface dusted with Semolina and very slowly roll out the dough until you have reduced the thickness by a quarter. Fold the dough over and repeat. This will be done 6 times to help the dough start to bind. From here you can roll the dough to your desired thickness, and cut accordingly.

7) If you are using a pasta machine, you will again cut the dough into quarters and dust your surface (and dough, flattened with your hands slightly) with semolina. Feed it through the widest setting, fold over and repeat a minimum of 6 times. Then feed it through the settings one at a time, each time getting smaller. The third to last setting is best for Tagliatelle and the last for ravioli!

8) Once you’ve prepared your pasta, boil water with a pinch of salt in a large pan.  Cook the pasta until al dente. Be careful not to overcook; keep an eye and test the texture regularly.

Enjoy! And for future reference, 100g of Flour to 1 egg will serve 1 person. You can increase the recipe accordingly based on the number of servings required! Excellent!

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Is it spring yet? 🌻🍁 brunch at the Pavilion Cafe post Flower market perusing. Love a lazy sunday! (at Lakeside Pavilion Victoria Park)

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Chablis > Gevrey-Chambertin > Vosne-Romanée > Nuits-St-Georges > Beaune > Meursault > Puligny Montrachet > Vermenton > Chablis 

August 2015

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Morning, Afternoon and Twilight

Montmarte, Paris, August 23rd 2015

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Climbing to the top of the Chablis Grand Cru, to spend a few hours eating cake and reading “How to be a Woman” by the fantastic Caitlin Moran. Pure bliss and relaxation before a very stressful solo drive back to Paris.