Next vegan cookery class – 4th December

Next vegan cookery class – 4th December

In West Bridgford

My next vegan cookery class has a Christmas theme.

 

vegan cookery class - christmas

I have a few spaces left on my next vegan cookery class next Monday 4th December at 10am.

At my last class the guests made these colourful tofu rice paper rolls

 

If you can’t make Monday 4th.  I always have classes running on the following days and times Monday, Wednesday or Friday from 11 – 12.15pm, Tuesday from 12.15 – 1.30pm and Wednesday evening from 5.30 – 6.45pm

Come along and learn how to make chocolate truffles, cheats mince pies and ginger men biscuits

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It only costs £25 and all the ingredients, equipment and recipe sheet are provided.  You just need a container to take it home.  You can come for just one class or attend a series, in which case you can have 6 for the price of 5 i.e. £125, and they can be used within a year

cookery review

 

Feel free to take a peak around my kitchen!

 

If you’d like to come along please contact me on 07946 301338 to book your place.

Quick Cauliflower and chickpea biryani

Quick Cauliflower and chickpea biryani

A biryani that is perfect for meat free Monday

For more healthy eating advice please visit my website http://www.nutrition-coach.co.uk/

IMG_4476This is a very quick and easy vegan cauliflower  biryani recipe. It uses some store cupboard standbys, like microwaveable rice and some chutneys

By adding chickpeas you are seriously upping the protein and fibre content. The cauliflower adds more fibre and plenty of immune supporting antioxidants

Adjust the level of spice to suit your taste buds

 

Serves 2, 480 calories per portion

 

500g Cauliflower, cut in to florets, include the stalks for extra fibre

1 large onion (150g) – chopped

2 tsp oil

IMG_44741 x 400g tin of chickpeas –

1 garlic clove  and 1 nub of fresh ginger – sliced

or 1 tsp garlic and ginger paste

2 -3 heaped tsp curry powder

1 tsp each of turmeric, cumin, coriander and chilli flakes

splash of lemon juice

handful parsley and/or mint leaves – chopped

1 packet express wholegrain rice

 

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The calories have been calculated using the Nutracheck App

 

IMG_4472Start by heating the oil on a medium flame in a large frying pan and add the chopped onions and cauliflower. Cook until the onions start to colour. If it starts to stick and burn, resist adding more oil and add a splash of hot water instead.

Add the garlic and ginger (or the paste) and stir. After about two minutes add all the spices and using a metal spoon (the turmeric will stain a wooden one) coat theIMG_4473 vegetables. Cook until the spices start to smell fragrant. Add the chickpeas and their juice. Turn the heat down and cook until the cauliflower is soft – about 10-15 minutes. You may need to add more water

 

When your veg is nearly cooked, open the rice and add to the pan, mixing in thoroughly and cook for 2 minutes. Taste and add salt and pepper if needed. Add more water if its sticking to the base of the pan. Finish with a splash of lemon juice and the fresh herbs

 

IMG_4475Divide between two warmed bowls. And add a spoonful of mango chutney and lime pickle, for even more heat!

 

You can of course make this even quicker by using cooked left over veggies. The cooking time will reduce by 10 minutes. You can also add some lovely protein and omega 3 packed cashew nuts

Black Friday offer

Black Friday offer

Come to my vegan cookery school in West Bridgford and if you book 5 classes you will get a 6th one FREE

You can also pay for classes on an individual basis and they are £25 each.

cookery class offer

I will introduce you to the wonders of tofu, the delights of vegan sushi and the occasional but oh so tasty dessert.  The classes take place every Monday, Wednesday or Friday from 11 – 12.15pm, Tuesday from 12.15 – 1.30pm and Tuesday evening from 5.30 – 6.45pm – although the times could be flexible.

vegan classes

So what’s in it for you if you sign up?

I will provide all the ingredients, equipment and recipes; you will prepare and cook your very own vegan meal, which you can take home for the family to eat and enjoy.  You will also receive nutritional advice and tips to help keep you fit and healthy.

This is ideal for all you veggie virgins who want to eat less meat but don’t know where to start.  It’s also great for would be students who are about to embark on independent living; after all we all know how cheap seasonal veg can be.

Maybe you have a vegan or vegetarian member of the family and you’re struggling to know what healthy and nutritious meals to cook them

Or you want to lose some weight, change your diet, feel fitter, then coming to my ‘simply veg’ class could be just what you’re looking for

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My gift certificates would be an ideal way for you to give some cookery lessons to family, friends and loved ones.  Or maybe as corporate gifts.

vegan cookery testimonial J Pemberton 2

You may also be interested in my

Vegan Merry Christmas

vegan merry xmas

Mindful yoga and healthy eating

MINDFUL YOGA AND HEALTHY EATING
MONDAY 4TH DECEMBER FROM 10.30 – 12.45pm
IN WEST BRIDGFORD
THE COST IS £30

yoga set up

This is our second Mindful yoga and healthy eating event, the first one booked up before I could even create an event page!
So why not come and join a small group of mixed ability yoga students, followed by some time in the kitchen learning about healthy eating and then enjoy a light 2 course vegan lunch. All for £30
debbie yoga dec 17

We are limited to 8 people so book early to guarantee your place

Debbie will guide you through gentle, relaxing but specific movements that will help with general flexibility, mobility, balance and strength.  In a small group like this she can spend time with each person to make sure they are in the correct position that can maximise the pose.

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Spend a relaxing hour or so practising yoga in a relaxed space that has under floor heating, followed by nutrition advice and tips whilst enjoying a light 2 course vegan lunch

As a trained nutrition coach and chef I will talk you through the general principles of healthy eating, how to stay well during the testing winter period, and ask you to help me in the kitchen with some last minute prep.  We will then all sit down to a healthy vegan meal that I have prepared for you

This is a great time to get to know your fellow students and to ask us questions about yoga, healthy eating, lifestyle changes etc.

Contact Susan Hart (07946 301338) or Debbie Spencer (07941 526136) for more details

yoga relax

If we get booked up don’t worry we have more in the pipeline for 2018

Veg out review – Chocks Away, Nottingham City airport

Veg out review – Chocks Away, Nottingham City airport

 

The saying ‘never judge a book by its cover’ couldn’t be more apt for this local café. It is on the site of Nottingham City Airport at Tollerton and originally it only catered for the staff and crew.

chocks away

From the outside it looks like you’re entering the control tower, but continue along the passage way and you’ll enter a very cosy and welcoming café. Alison the chef and manager is a vegan and has been the driving force behind the cafes increased and impressive range of vegan food. The kitchen is tiny but somehow Alison and her staff produce a raft of both vegan and non-vegan food. But she is meticulous about food separation so us vegans can eat her food in the full knowledge that there is no cross contamination

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A word of caution though, the news about this friendly place is spreading so at times you may have to wait for a table and you could be surrounded by little diners who have their own play corner.

 

 

On my first visit to Chocks Away I ordered a cappuccino and the spicy veggie burger. I was offered soya, coconut or almond milk in my coffee, I plumped for almond. The coffee was hot and delicious so I was off to a good start.

chocks away

My burger arrived about 10 minutes later and was very tasty. It came with a generous salad, and some spicy topping on top of the burger. From a nutrition point of view I would have preferred a wholemeal bun, but the staff told me next time to order it on wholemeal bread. Sorted! I was too full to take advantage of the cakes, but I made a promise to revisit.

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My review is also in the Nottingham Post online http://www.nottinghampost.com/whats-on/food-drink/hidden-gem-outskirts-nottingham-caters-806362

My second visit was for Sunday brunch, which it turns out is a very, very popular occasion at Chocks Away as we had to wait 20 minutes for a table. But it gave me plenty of time to peruse the menu and decide that I wanted the tomahawk vegan breakfast, consisting of vegan sausages, beans, tofu scramble, mushrooms, tinned tomatoes and wholemeal toast (with vegan spread). My other half had the meat version with extra hash brown, which he thoroughly enjoyed.

chocks away

It is fair to say that it was a no fills breakfast; the presentation is simple and unfussy but that didn’t detract from the fact that it was very tasty, filling and also reasonably priced at £4.95. We decided to take home a couple of vegan sweet treats for the afternoon energy slump; a salty peanut butter shortbread and a fudgy chocolate cupcake. Both were delicious and very moreish

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If you want a good selection of reasonably priced home cooked vegan food this is the place for you. There’s also the added bonus of being able to watch small planes and helicopters do their thing

Vegan Merry Christmas!

Vegan Merry Christmas!

img_4983Have you got a vegan coming for a Christmas lunch, is there only one vegan in your family or are you vegan yourself and want to cook something different?

Bored of the same nutroast or plate of soggy overcooked vegetables?

Tired of having to bring your own dinner when visiting relatives?

Worried that you will inadvertently feed your vegan guest an ingredient they don’t eat?

Then I might have the answer! On Saturday 2nd (and possibly 9th) I will be running a vegan festive cookery class in West Bridgford, Nottingham.

 

Put Saturday 2nd December in your diary! 

Come along to my professional 5* rated kitchen in West Bridgford where you will make a 3 course festive lunch to take home with you.  The class runs from 10 am – 1.30pm.

vegan merry xmas

 

The ingredients, equipment, recipes and refreshments will all be provided, all you need to do is bring containers to take your dishes home. And all that for £75.

SoupPeople are asking what they might be cooking. I’m hoping to make either a celeriac and chestnut soup or a mushroom bruschetta . A leek and chestnut terrine or a mushroom wellington and a chocolate chia pudding and chocolate and date truffles

 

peanut butter truffles

 

The menu may change slightly if guests have any food issues like nuts, gluten or soya

 

 

west bridgford wiremy cookery class has also featured in the wonderful west bridgford wire https://www.facebook.com/WestBridgfordWire/ 

I accept a maximum four guests.
xmas2

 

To book your place on 2nd December (and possibly 9th if its over subscribed), just contact me

Susan Hart on 07946 301338  or email me at susan@nutrition-coach.co.uk

 

 

For more healthy eating advice please visit my website http://www.nutrition-coach.co.uk/

Chocolate and blueberry vegan cheesecake

Chocolate and blueberry vegan cheesecake – serves 4,  approx 350 calories each

IMG_1968This recipe was created after I found an alpo dark chocolate dessert lurking in my pantry.  So I got my thinking cap on and came up with this really easy vegan cheesecake recipe. The fruit can be varied depending on what you have in the fridge or cupboards, for instance add fresh raspberries, strawberries or some tinned oranges  (minus their juice)

 

For the base

110-115g of vegvegan biscuitsan biscuits – biscoff, ginger nuts, Hobnobs, (some) digestives

28g of non- dairy spread

½ tsp ground ginger

 

 

For the filling

150g of vegan cream cheese

125g Alpo dark chocolate dessert

30g plain vegan yoghurt – Apro ‘Go on’ Protein is thick and creamy

100g blueberries

Sprinkling of sea salt and sesame seeds (optional)

 

Melt the non-dairy spread in a pan or in the microwave

IMG_1959Place the biscuits in a bag and crush with a rolling pin or base of a pan or use a blender, until you have fine breadcrumbs.  Add the biscuit crumbs to the melted non dairy spread and mix well

 

 

vegan cheesecake

If making individual cheesecakes, place cling film on a baking tray and place 4 small rings on the tray.  Press the crumbs into the bases and place in the fridge.

 

 

 

23584671_10155118007906903_292297845_nMake the filling by mixing the cream cheese and chocolate dessert together.  Add the blueberries and gently mix.  Spoon into the four moulds and smooth with the back of a spoon. Sprinkle each with a few grains of sea salt.  And place in the fridge for at least 2 hours.

 

When you aIMG_1963re ready to serve, remove from the fridge and using a spatula lift the cheesecake from the cling film tray and place on a plate.  Gently ease the rings up and away from the cheesecake.  serve with some extra blueberries and a sprinkling of toasted sesame seeds

These can also be frozen and defrosted at least an hour before serving  –  you can remove them from their moulds before placing in the freezer

When you make these cheesecakes please share your photos with me, or let me know what adaptations you made

vegan cheesecake

Enjoy!

November is world vegan month

November is World vegan month

Does Nottingham cater for vegans?

A number of high profile celebrities like Beyonce, Lewis Hamilton, Ellie Golding and Liam Hemsworth to name but a few have all decided to follow a vegan diet.  And they are not the only ones, it is estimated that over ½ million UK adults are now vegan; that’s a 360% increase over the last decade.

Concern for animals, taking better care of the earth’s resources and the environment or the health advantages of a plant-based diet are just some of the reasons for becoming vegan.

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For some people it’s none of the above but they have allergies to dairy products or are lactose intolerant, hence the increased popularity and availability of non-dairy alternatives

But generally being a vegan is more of a lifestyle choice and a philosophy than a diet.

You can now buy ethical clothing, shoes, toiletries and makeup. But for ‘World vegan month’ I’d like to focus on the food aspect of being vegan.

Baresca

In Nottingham over the last couple of years I have seen more vegan options in shops, supermarkets and eateries, an increase in wheat/gluten/dairy free cakes and goodies and special vegan events to raise awareness.

vegan food Nottingham

Did you know there is a vegan market in Sneinton on the first Saturday of every month?

vegan market

 

I regularly write veggie food reviews for the Nottingham Post and the West Bridgford Wire, sometimes it’s a 100% vegan/vegetarian eatery like cafe Roya in Beeston or the Peacock Pub on Mansfield Road, Nottingham which has a 100% vegan kitchen.

front-menu-peacock

Or a regular restaurant that has a good selection of vegan options like Zizzi, Chocks Away (at Nottingham City Airport),  Baresca, The Angel microbrewery, Annies burger shack, Oscar and Rosies, Suda (Wollaton), Horse and Plough (Bingham), wagamama, Alchelmilla; the list just keeps on growing

fav vegan restaurant?

 

 

courtesy of TeenVGN (Twitter)

courtesy of TeenVGN (Twitter)

Not to be outdone the main supermarkets have also increased their range of vegan options.  You can now buy vegan ready meals, Christmas selection boxes, non-dairy milk, yoghurt, ice-cream and cheese, pesto etc.  And the cheaper supermarkets like Aldi and Lidl also have some great choices too

In Nottingham we are also lucky to have a number of Asian and world food supermarkets and shops that have a plethora of vegan goodies like tofu, spices, noodles, lentils, nuts, Asian greens, sauerkraut, fresh herbs and pulses

 

 

For some the transition to being vegan is a staged process; they cut down on red meat and processed meat, then only eat fish, consider following the ‘Meat Free Monday’ campaign,  progress to becoming vegetarian then decide to take the plunge and go for a 100% plant-based diet.

vegan classes

If you are considering eating a more plant based diet but are concerned about nutrition then why not come to my vegan cookery classes.  More information can be obtained by following this link http://www.nutrition-coach.co.uk/blog/vegan-cookery-class-7nov/

cookery feedbackYou can make sweet potato falafels, tofu rice rolls, beetroot risotto, lasagne, tacos and much much more. Contact me for more details 07946 301338

For more advice about adopting a vegan diet visit the vegan society website

Souper quick soup

For more healthy eating advice please visit my website http://www.nutrition-coach.co.uk/

Souper quick soup

IMG_0452November is world vegan month and It’s also meat free Monday, so why not try this really quick pea and mint soup for one.  You may have some left over mushy peas from your bonfire night and didn’t know what to do with them; well look no further! It is low in fat and calories; only 141 calories and a good source of protein and fibre. So excellent for the 5:2ers and healthy eaters amongst you!

½ 300g tin of mushy peas (I used Batchelors Mushy Chip Shop Style Processed Peas because they are the lowest in calories), 120ml boiling water, ½ tsp marigold vegetable bouillon powder, 6g (large handful) of fresh mint leaves or 1 tsp jarred mint sauce, 2 or 3 drops of lemon juice, salt and pepper to taste

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Empty the peas into a small saucepan, add the vegetable powder and water, cook on a low – medium heat for 3-4 minutes.  Using a hand blender blend until smooth add in the chopped fresh mint and few drops of lemon juice.  Taste and add salt and pepper as necessary.  Serve in a warmed bowl

soup

This can be put in a container with a tight lid and taken to work for a delicious and nutritious lunch.  All you need to do is microwave on high for 1 minute.  You may need to add a splash more hot water as it will thicken

And don’t forget you can easily double or quadruple the recipe to make a souper warming meal for the whole family