I was in London yesterday and looking for my go to chain restaurants for lunch. I’m really pleased I didn’t as I stumbled across this gem with loads of vegan and coeliac suitable options.
Cosy and inviting my friends and I enjoyed a few drinks in the sunshine outside before looking at the menu.
I have a lot of allergies, I’m a lactose intolerant, coeliac, I’m allergic to nuts and mushrooms and I don’t eat meat or fish so finding food which won’t make me unwell is often problematic.
I was encouraged by the presence of 4 vegan options on the menu and when I discussed with the staff and the chef they were able to come up with great substitutions for me. I had the veggie chilli with quinoa and sweet potato and a gluten free bread bun toasted with garlic. It was really tasty.
To make lunchtime even better they had some samples of Skollie cider brought in which were gluten free and vegan so they asked me to try them out.
Thanks to Warwick Castle, Maida Vale for a lovely lunch, tasty drinks and a scrabble game!
You can find more details about this lovely pub at http://www.warwickcastlemaidavale.com
I hope you like it as much as I did!
As a coeliac I eat a lot of quinoa and rice as a way to bulk up meals and enjoy some carbs. This recipe takes the crisp texture of a fried rice dish and combines it with tasty veg and a little heat.
Start by popping the rice onto cook. I’m using brown rice as the process applied to white rice reduces the nutritional value in white rice. Add rice to a pan of boiling water and leave to cook for 20 minutes stirring regularly.
The time the rice takes to cook is ideal veg preparation time. I’m using a red pepper, a courgette, half a cucumbers large avocado and a number of sweet, small tomatoes. Chop all the veg into small chunks approximately 1cm square.
Once the veg is chopped heat a small amount of oil in a large pan. I’m using Fry Light Avocado as it is lower in calorie and a complementary flavour. Add the chopped pepper and courgette to the pan and cook until slightly softened.
When the brown rice has cooked and been thoroughly drained add it to the pan and continue to fry.
After 10 minutes of cooking the rice should be crisp and tasty. Sprinkle over a dash of cayenne pepper and stir through chopped coriander.
Add the chopped avocado, cucumber and tomato to make a crisp, tasty and warm fried rice salad.
Tucking into this beauty for dinner has me thinking about the spring and summer ahead already.
With a fresh cafetiere of coffee I’m enjoying an amazing brunch of Shakshuka with a Mexican twist. As I’m medically able to eat eggs I do this as a protein assistance, unlike most of my posts this recipe is vegetarian but not vegan as it includes eggs.
Start by preparing the base. The longer this can cook for the better. Chop onion, green pepper, red chilli, garlic, corainder and fresh tomatoes. Add to a large frying pan with a little oil and turn to a medium heat. As thee vegetavles start to cook add red kidney beans.
Continue to cook for 10 minutes before adding a tin of chopped tomatoes, turn the heat down a notch and simmer for 20 minutes until the vegetables form a chunky chilli consistency.
Turn the heat back to a medium setting. Form a small dent in the vegetable mix and crack an egg into the dent. Repeat this for each portion you are serving.
Cook for 20 minutes or until the eggs are cooked. I like a well cooked yolk so I flip the egg at the end very briefly. Serve with a few tortilla chips.
I hope you enjoy this dish. It’s a great breakfast / brunch for a busy day as it’s full of healthy, tasty veggies and protein.