Serves 6-8
Perfect as part of a Mezze Platter.
Ingredients
Method
Buy Now, Mildreds The Cookbook
For more recipes from Iggy & Burt head over to our food blog
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Spicy Any Veggie Soup From Oh She Glows
Ingredients
Directions
Tip
You can also add a bit more apple cider vinegar to your individual serving for extra tanginess in this soup. Serve and enjoy. Refrigerate leftovers in an airtight container for up to 4 to 5 days.
For more recipes like this head the blog: Oh She Glows or purchase the recipe books here
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Ingredients
Toppings
Oh She Glows Cookbook available here
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In times like these everything helps, so while we do not advocate completely swapping medicine for natural remedies, it can’t hurt to add this tea habit to your daily life, especially during this period of self-isolation.
Lemon, Ginger, Honey and Cayenne Pepper Tea
1 Tbsp finely grated Ginger, try and get your hands on fresh ginger
1 Tbsp freshly squeezed lemon
1 Tbsp raw organic honey
¼ Teaspoon cayenne pepper
Quick Tip:
Peel the ginger carefully, the richest resins and volatile oils concentrate in and near the skin, so peel carefully. We would suggest peeling with a teaspoon and gently scrape the skin off rather than using a peeler.
Method
1.Put the grated ginger into a teapot and fill with hot water.
2. Separately mix the honey, cayenne pepper and lemon together.
Add to the tea as you wish
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The time couldn't be better to brush up on your cooking skills. With the need to be considerate of what we are buying and with some extra time on our hands, the time to start cooking from limited ingredients is now. So, we are going back to basics with some easy recipes that you can make with some pantry essentials. Get the whole family involved and make meal times your favourite daily event.
Ingredients
Method
Flavour ideas:
Before pouring in the water in step 1, add any of the following ingredients or combination of ingredients to the dry mixture in the bowl: 4 cloves minced garlic plus 3 tablespoons of chopped rosemary, 3 tablespoons of your favourite fresh herb (chopped) 2 handfuls of cranberries etc..
For more baking recipes head over to Sally’s Baking Addiction.
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Traditional Crepes
Ingredients
Lemon wedges
Caster sugar
100g Plain flour
300 ml Milk
1 tbsp Sunflower or vegetable oil
Method
*** Once cold, you can layer the pancakes between baking parchment then wrap in cling film and freeze for up to 2 months. ***
Wholemeal Vegan Pancakes
Ingredients
300g Wholemeal flour
1 tsp Baking powder
1 tbsp Vanilla extract
1tbsp Sugar (any kind)
400 ml Plant-based milk (such as oat, almond or soya)
1 Tablespoon of coconut oil
To serve add banana slices, maple syrup and nut butter
Method
Fluffy American Pancakes
Ingredients
200g Self raising flour
1 ½ tsp Baking powder
1 tbsp Golden caster sugar
3 Large eggs
25g Melted butter, plus extra for cooking
200 ml Milk
Vegetable oil, for cooking
Method
So we got our heads together in the Iggy & Burt studio to come up with some of the most mouth-watering vegan friendly eateries from across the country.
Black Cat Cafe – Hackney, London
This 100% vegan café based in Hackney serves a wide range of vegan meals, snacks, cakes, milkshakes and according to their website, the best sausage rolls. We recommend the beef style burger made with seitan, fresh herbs and soya mince.
Temple of Seitan- Hackney, London
Temple of Seitan is highly praised for its vegan junk food and if you haven’t already heard of it then we are sorry it has taken this long! Their menu includes Chick’n Fillet and Pound Patty burgers along with classic wing, popcorn bites and two-piece vegan chicken meals. Even better is that their vegan Mac’n Cheese can be chosen as one of your sides!
Known as the norths first all-vegan desserts parlour, they are sure to help you relieve your sweet tooth cravings. Their ice cream flavours are immense and include flavours such as apple pie, rainbow sugar rush and caramel cookie.
Laid back and delicious, this vegan eatery uses fresh and local ingredients to make elaborate plant-based dishes. They even have a three-course set Veganuary menu Monday to Thursdays this month for £20.
Koocha Mezze is a Persian restaurant and cocktail bar which will have you coming back every weekend. Their menu is a colourful and creative mix of traditional Persian dishes which are perfect to share with family and friends.
This cosy café and bistro offers vegan and vegetarian options for breakfast lunch and dinner. We recommend the Crispy Pul Biber Tofu with soy and garlic sauce, rice noodles and fresh coriander. For dinner, you can only book by telephone.
Based on the edge of Cathedral Square in Sheffield, this long serving vegan and vegetarian café cooks up two vegan and one vegetarian dish daily to mix up their menu and offer you fresh meals cooked in their kitchen. They also offer a catering menu for those living in Sheffield, which can be driven in their little blue van to your door for all your hosting needs.
Make No Bones- Sheffield
Make No Bones can be found inside the iconic arcade bar named Church, Temple of Fun in Sheffield. The vegan eatery, Make No Bones, have set up shop here to offer you vegan and vegetarian street food. Food can be enjoyed inside or outside on the balcony which also overlooks the River Don- making it a perfect summertime spot.
The Warehouse Café- Birmingham
The Warehouse Café is a worker owned business and as a well-established vegan café, it will not let you down in serving up tasty and hearty dishes. Choose from classics with a vegan twist, such as Fish and Chips made with marinated banana blossom roasted in crispy corn bread crumbed batter.
Natural Bar and Kitchen – Birmingham
This plant-based kitchen prides itself on offering up healthy and modern dishes which are also made with sustainable ingredients. Enjoy dishes from their A La Carte menu or simply dive into the buffet! Check out their website for their natural blog on all things vegan.
DISCLAIMER: We endeavour to always credit the correct original source of every image we use. If you think a credit may be incorrect, please contact us.
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Makes 30 Caramel Turtles
Ingredients
100g raw pecans
80ml cashew butter
400g dark chocolate, 75% or higher
2tsp vanilla extract
80ml brown rice syrup
1/2 tsp of sea salt
Method
1. Use a baking tray and line it with baking paper, ensure the tray can fit into the freezer.
2. Stir together the cashew butter, syrup, vanilla and salt until they are completely mixed together.
3. The result is a really sticky mixture. Take a teaspoon and scoop some of the caramel onto the tray. (You may need another teaspoon to help you remove it).
4. Press a whole pecan on one side if the caramel blob, so that they are peeking over the edge a bit. Add two halves to the sides. Repeat until you've used all the caramel.
5. Place the tray into the freezer for at least one hour, up to 24 hours.
6. Once the caramels have chilled, its time to prepare the chocolate. Warm up a saucepan of hot water until it boils then turn the heat off completely.
7. Place a heatproof bowl on top and place the chocolate pieces in it and stir until melted.
8. Remove the caramels from the freezer, and one at a time drop each caramel in the chocolate, remove from the bowl with a fork.
9. Place back on the baking sheet and sprinkle with some flakes of sea salt. Repeat until all the caramels are complete.
10. Place them inside the freezer until they set. Then store in an airtight container in the freezer until ready to serve up.
For more of these delicious recipes check out My New Roots.
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