Love Note – Avocado Carbonara

This recipe is Shrek-green, super tasty, quick and easy to make. It is also ridiculously healthy but doesn’t taste like it should be, which feels like winning.

Enjoy!

Ingredients (enough for 2 servings)

¾ of a packet of wholewheat spaghetti (you can work it out)

Two avocadoes

One big clove of garlic (two clovers if smaller)

2 tbsps of olive oil

2 tbsps of lemon juice

1 tsps of basil

2 tsps of parsley

A generous amount of soy/nut milk

Pinch of salt

Pinch of pepper

4 salad tomatoes

Sundry sunflower and pumpkin seeds

Method

  1. Cook spaghetti. I like it slightly al dente. At the very least, make sure it sticks to your wall.
  2. Plop the garlic, olive oil and lemon juice into a food processor/ Nutribullet
  3. Whizz them up until the liquid is creamy
  4. Add the avocados, basil, parsley, salt and non-dairy milk and whizz until the mixture is creamy
  5. Once the pasta is cooked, drain the water and pour in your green carbonara mixture
  6. Stir and combine so that no pasta is left dry
  7. Dice the tomatoes into tiny pieces and stir into the pasta. Include the tomato juices from cutting: it tastes very fresh and we don’t want waste!
  8. Sprinkle seeds
  9. Serve up
  10. Top with pepper
  11. Eat

Avocado Carbonara

 

Love Note – Paris report

We’ll always have Paris.

I have just returned from seven days in Paris and, predictably and gratefully, had a wonderful time. Prior to the trip, I concocted a three page day-by-day itinerary filled with activities, but also consciously carved out some time for some more spontaneous and impulsive things too (anxious traveller, moi? Absolutement).

Sacre Coeur

August is a famously quiet time in the city because many of the locals go away on holiday. However, we found the first week in August to be a pretty excellent time to visit: our Eurostar tickets (booked in November) were £52 each for a return (less expensive than it is to get from Nottingham to London on the train…); certain museums in the city are free to enter on the first Sunday of the month and, because it was quieter, the queues were short (we managed the Musée de l’Orangerie and the Musée d’Orsay for free, but also available were The Louvre, the Musée National d’Art Moderne at the Centre Pompidou and many others); and going later in the summer meant that even with temperature highs of 29°C, we avoided the sweltering and sticky heats of June and July.

The benefit of spending a whole week in Paris is that we left barely any of the city unexplored. From our AirBnB base near the Place de Clichy in the 18th arrondissement, a delightful intersection of four arrondissements and in close proximity to my all-time favourites Montmartre and Pigalle, the whole city was at our fingertips. I would like to share some of my favourite places and moments from the trip. These may be food for thought if you are or intend to go to Paris at any point in the future, or if you just want to while away an afternoon thinking about those cobbled streets, beautiful buildings and all the amazing food. Like I will be.

Vegan food

Virginia Woolf’s old adage ‘One cannot think well, love well, sleep well, if one has not dined well’ is one that I take very personally, seriously and ecstatically live my life by. Therefore, first thing’s first: the food we ate. We did a lot of our own cooking to cut down costs, but we did have some fantastic vegan meals out:

Abattoir végétal

Abattoir Vegetal.jpg

This is a lovely restaurant in the 18th arrondissement with a neon sign outside, fresh-feeling interiors and lots of hanging plants. They specialise in seasonal dishes, organically sourced food and organic wines by the glass and bottle. We went a couple of times to this restaurant and sampled the Green Augustine Buddha bowl of legumes, raw and cooked vegetables, smoky tofu and fresh leaves in a smoky balsamic glaze; the Funky Burger made with beetroot, vegan cheddar, pickles and sweet potato fries on the side; and the Hot without Dog made with falafel, grated carrot, red cabbage, ketchup, mustard and sweet potato fries. For dessert we had chocolate cake, and drank our way through both meals with a bottle of organic red. I couldn’t deal with it then, I can’t deal with it now. So much yumminess.

SO NAT – Notre Dame de Lorette

SO NAT

If I went into this trip sceptical about the tastiness of Buddha bowls and their capacity to actually fill you up, I stand completely surprised and corrected. The large Buddha bowls at this cute little café in the 9th arrondissement, down from Pigalle and just before Opéra, were delicious, hearty and required no emergency snack afterwards. My Buddha bowl contained breaded aubergine, pomegranate seeds, lentil dahl, all sorts of colourful veggies and leaves, vegan sour cream and red quinoa. It was ridiculous. MW’s had ginger, rice, BBQ tofu and, again, veggies on veggies on veggies. It was all fresh, came in big portions, was so healthy and tasted rich and delicious.

Maoz

One of the many amazing things we encountered on our trip to New Zealand last year was the healthy fast food franchise Pita Pit: a Subway of sorts that features meat but also specialises in falafel. Add to that some humus, pitta bread and multiple veggie accompaniments (lettuce, tomatoes, cucumber, red onion, carrot, sweetcorn, jalapenos, olives etc.) and you have the beginnings of an addiction. We visited roughly 15 over the course of six weeks and have no regrets. We have found nothing to compare in Nottingham, so when we found Maoz, a falafel and pitta shop, in the Latin Quarter, we were stupidly excited. The novel difference here? The assortment of Middle Eastern fillings (pickles, fatoush, salads, onions etc.) was presented as self-service. We had a joyful time stuffing our own pita pockets full to bursting with fresh, perfectly seasoned toppings. Maoz is unmistakeably a delicious, quick vegan lunch option, right next to Notre Dame Cathedral and Shakespeare and Company.

Bike Rental

Holland Bikes

In a city like Paris, tours of all shapes and sizes are prolific. We would have loved to have done a tour: I had high ambitions for some form of a champagne booze cruise. Alas, this did not happen but we were very much content to explore on our own. Holland Bikes are a well-reviewed tour and rental service in the city and around France, so we decided to use the Pick and Go service to rent two Dutch bikes from the Arc de Triomphe depot. Renting a bike is so much fun and you can cover so much ground in a short space of time. Plus, Paris has excellent infrastructure for cyclists and e-scooter riders, so despite the heavy traffic in parts (we categorically avoided the wacky races of Place de la Concorde and Étoile de Charles de Gaulle) it felt very safe getting around. We cycled from the Arc de Triomphe down to and around the Bois de Boulogne, then back up and around to Trocadéro, the Champs de Mars, Invalides and along the Seine. We had so much fun.

Parc Monceau

Park Monceau.jpg

There are so many beautiful and shaded places to relax in Paris, which I am sure were absolutely essential during the 40°C+ heats the residents experienced this summer. The Place de Vosges in Le Marais came highly recommended, and we enjoyed the classic Tuileries gardens and Luxembourg gardens on the Left Bank. Whilst walking home on our last afternoon, we headed for the Parc Monceau which is in the 8th arrondissement, just off the Boulevard de Courcelles. Although the park has stylised elements like a little Venetian bridge, a Classical colonnade to emulate ruins and the most charming old carousel, there was something about more primeval about this park, compared to the more clipped and manicured lawns of the big jardins. We sat on a little green bench people-watching for a good long time in this prettyish wilderness.

Musée Yves Saint Laurent Paris

YSL Museum.jpg

Oh boy. Pour moi, a trip to Paris was never going to be complete without a slice and dice of fashion history. I plan to write a longer post about the YSL Museum, but it’ll summarise it briefly here for now. Yves Saint Laurent never used to be one of my favourite designers; perhaps controversially, I have been more of a fan of the edgier Saint Laurent incarnation of the brand under Hedi Slimane and Anthony Vaccarello. I was, however, aware that he is an inescapable part of fashion history, after being made head of Dior at the age of 26 and for the successful couture house he built in his own right. What became clear to me from the exhibits in the museum was that, like Christian Dior (you can read my analysis here), Saint Laurent’s prime aim in design was to make a woman feel her most confident and beautiful. I find this to be such a validating and comforting thing. Even though fashion is so much to do with comparison, beauty standards, perfectionism, ageism, white and able-washing, what I have noticed is that oftentimes at the centre of a brand is a sensitive, empathic and deeply creative person who just wants to make women feel good. I really appreciate that in Yves Saint Laurent and his contributions to fashion. Furthermore, he was famously one of the first designers to champion the use of non-white models, pioneered the trouser suit and established his Rive Gauche collection to make fashions accessible and affordable to ordinary people.[1]

Mondrian dresses.jpg

The building on the Avenue Marceau is home to his formidable archive, including the epoch-defining Mondrian dresses, the extensive jewellery collection and this absolutely perfect ensemble:

YSL dress

 

I was able to walk through a reconstruction of his study, watch films about his work and his partner Pierre Bergé and soak up the beautifully presented collection pieces. I must also add that the museum is wonderfully air conditioned, was relatively quiet and, all-in-all, a genius way of preserving Saint Laurent’s creative legacy.

Montmartre cemetery

Montmartre Cemetery.jpg

This was a go-to last time we came to Paris and, being so close to our apartment, was definitively on our itinerary again. Cemetery-visiting may seem like quite a morbid activity, but I believe that visiting cemeteries helps to really contextualise a place and the people in it. To really know and understand a city and its different people, to get an insight into what they value, treasure and, ultimately, to understand their approach to living life, a clue can be found in exploring how they treat their dead and the way they design and use their communal and private spaces of remembrance and reflection. Even if we have not visited Paris, many people are aware that it is a city associated most commonly with love, art and revolution. This, I would argue, is reflected in their cemeteries, which are uniquely Gothic and gorgeous. There is a joie de vivre and gravitas evident in the Parisian cemetery, and Montmartre in particular, which makes it a space in which life, family and creativity are celebrated and revered. Of course, I couldn’t help thinking that it is only the wealthy and respectable who could have afforded such exuberant graves. Additionally, in no other cemetery have I felt that the burial of the dead is used to so confirm and validate the people left behind. It is in this capacity that I think gloom seeps into the cemetery: both in the potentiality that the wealthy dead were desperate to be remembered and that the living left behind were so desperate to build something in place of their lost loved ones.

Many famous people are buried in this city, and their resting places are free to visit and open for visitors to pay respects. Whilst Père Lachaise is one of the biggest and most famous- we saw the graves of Edith Piaf, Oscar Wilde, Jim Morrison and the Mauthausen Holocaust memorial- Montmartre cemetery is smaller and nestled into the Western corner of the village. Stretching underneath the Rue Caulincourt bridge, it is easily visible from the road and its fantastical rows of grand crypts and family sepulchres look like something from The Phantom of the Opera. We visited specifically to lay a rose at the grave of Vaslav Nijinksy, the lead dancer of the Ballets Russes, choreographer of The Rite of Spring and, I recently found out, a passionate vegetarian. I have mentioned here before that The Rite of Spring has been a very important piece of music and dance to me, and I wanted to show my gratitude to this extraordinary sensitive and surreally gifted man who helped collaborate on and create such an awe-inspiring piece of cultural history.

Nijinsky

 

 

[1] https://www.nytimes.com/interactive/projects/cp/obituaries/archives/yves-saint-laurent-models-couture [accessed 14:41, 13th August 2019].

Love Note – Chia Breakfast Pots

Whilst I am a huge advocate for Marmite and nutritional yeast on wholegrain toast as a weekday breakfast, multiple barbecues over the past few days and weeks, whilst fun, have left me slightly bloated and ick. I can normally eat bread until kingdom come, but with the current state of things, tummy says no. Coupled with the tropical heat that has descended, I find myself in need of foodstuffs that are and feel as fresh and light as possible. I want to feel full, but I don’t want to be weighed down from the very beginning of my day.

Enter: chia breakfast pots. This easy, yummy breakfast idea was spawned after a conversation with a dear friend who is currently doing a diploma in nutritional therapy, and because I have about a million GU ramekins that need to be put to use.

When I get asked about my health and nutrition by kindly concerned non-vegetarians, a lack of omega-3 and protein are the most common worries. Omega-3 is, of course, most commonly known to be found in oily fish such as salmon and mackerel. However, chia seeds contain omega-3 in plant form (alpha linolenic acid, or ALA), providing the same kind of anti-inflammatory benefits and nutrients to facilitate a healthy brain and heart as the traditionally meat-derived omega-3.[1] Similarly, chia seeds are full of fibre and protein, and can be used in a number of absorbent ways (including sugar-free jam making, which is another excellent story). Jumbled up with oats, yoghurt, fresh fruit and a hint of almond and vanilla if you’re feeling cheeky, chia seeds are a great food to have in your light, fresh and healthy arsenal, particularly if you are vegetarian, vegan, or want to cut-down on meat.

Important – this is an overnight recipe, so make sure you prepare the night before you plan to eat

Ingredients (enough for six GU ramekins)

70g chia seeds

200g plain porridge oats

500 ml non-dairy milk (I used soy, but you can use oat, almond, rice milk, or cashew milk if you want it really creamy)

A healthy tablespoon-sized blob of yoghurt (I used Alpro almond yoghurt, but you can also use plain, vanilla or coconut)

A punnet of raspberries

Optional sweeteners: almonds, golden syrup or vanilla extract

 

Method

  1. Take a bowl out of your cupboard
  2. Combine chia seeds, oats and milk
  3. Leave to soak for about 5 minutes
  4. Put some raspberries into the bowl and stir
  5. Split mixture between ramekins
  6. Add a blob of yoghurt on top
  7. Add one last raspberry to garnish
  8. Cover up and pop into fridge
  9. Leave over night
  10. Retrieve in the morning
  11. Add a pinch of your optional sweetener
  12. Eat

 

Chia pot 2

 

 

[1] ‘The health benefits of chia seeds’ https://www.bbcgoodfood.com/howto/guide/health-benefits-chia-seeds [accessed 11:45, 24th July 2019].

Love Note – Buffalo Cauliflower Wraps

*New Harping On food obsession alert*

I’ve introduced this blog to the delights of Tofu Thursdays: now I have another culinary favourite to add to my repertoire. Monday night has become Buffalo Cauliflower Wraps Night (the catchiest name you will ever find).

First and foremost, thanks go initially to my lovely friend Dee who runs a blog called ‘Estrella’ (www.estrellablog.com) and who introduced me to this amazing meal. Dee is a Psychology graduate, currently training to be a life coach. Her writing revolves around personal development, conflict resolution and many other brilliant things. Head to her blog to find out more.

I have long been a proponent of the fajita and the falafel wrap (if you’re in Manchester, get down to ‘Falafil’ opposite Manchester Metropolitan University on Oxford Road, the best falafel wrap for the lowest price you will ever find). These wrap-revolving meals are tasty, quick and easy to make, and ensure that dinner time is as interactive and fun as possible. Buffalo Cauliflower Wraps are an excellent variation and addition to the wrap oeuvre, especially if you are vegan or are thinking of cutting down on the amount of meat you eat. I’ve added chickpeas to add a bit more protein and have developed a vegan ranch dressing using cashew nuts.

Ingredients

Group 1 -Bulk

Cauliflower

Tin of chickpeas

A healthy dose of Buffalo hot sauce (or Peri Peri sauce if you’re desperate)

2tbsp of olive oil (or other oil variation)

1 tsp. of chilli powder

1 tsp. of garlic powder

1 tsp. of paprika

1 tbsp. of golden syrup

2 avocados

Lettuce: I opt for either sweet gem lettuce or romaine lettuce

Wraps

 

Group 2 – Salsa

4/5 salad tomatoes

1/4 tsp. of chilli flakes

1 tsp. of basil

 

Group 3 – Vegan ranch dressing

Bag of cashew nuts from Aldi

Water

1 tbsp. white wine vinegar

1 tsp. garlic powder

1tsp. onion powder

1 tbsp. dry parsley

1tbsp. dry chives

½ tbsp. dry coriander

Optional: 2 tbsp. sesame oil and dash of soy milk

 

Method

 

  1. Preheat oven to 220 degrees Celsius
  2. Place cashew nuts into a Pyrex bowl
  3. Boil kettle, pour over cashew nuts and fill the bowl
  4. Place a plate over the top of the bowl and allow to soak. Apparently the longer you soak the cashews the better, but I always forget and this turns out just fine
  5. In a large bowl, combine hot sauce (enough to cover the cauliflower, add more if necessary), olive oil, chilli powder, garlic powder and paprika
  6. Wash and chop up the cauliflower into sizeable florets. Add to the bowl
  7. Open the chickpeas and stir in with the cauliflower and other ingredients
  8. Pour the mixture into a baking tray
  9. Drizzle the golden syrup over the cauliflower and chickpeas
  10. Put into the oven for twenty minutes (until slightly crisp around the edges)
  11. Cube the avocados and place into a bowl
  12. Roughly chop up the lettuce and put onto a plate
  13. Dice the tomatoes and place into a bowl. Add the chilli flakes and basil to make a cool salsa
  14. Drain the cashew nuts
  15. Put them into a NutriBullet, blender or food processor
  16. Add white wine vinegar, garlic powder, onion powder, parsley, chives, coriander, sesame oil and soy milk. Add water until you get to the maximum line of the cup
  17. Whizz up until creamy. It may appear a bit sludgey but it doesn’t matter
  18. Transfer into a jug and pop into the freezer to help speed up the cooling
  19. Remove the cauliflowers and chickpeas from the oven and transfer them back into the original mixing bowl
  20. Put the wraps onto a plate and warm them up in the microwave for 30 seconds
  21. Move all of your plates and bowls to the dining table area
  22. Remove the vegan ranch dressing from the freezer
  23. Get wrapping

Buffalo Cauliflowers again

Love Note – Tofu Thursdays

It may be a sign that I’m in the thick of my mid-late twenties, but there are few things I like more at the moment than routine and good food. November is being typically dark, cold and rainy; therefore, having a good weekly meal plan, easy yet creative recipes to hand and a hearty, hearty appetite is definitely a good way to be living life right now. The Harping On household’s ‘Tofu Thursdays’ are a case in point: no matter what we have for dinner over the rest of the week, on Thursdays we eat our favourite, delicious tofu meal and it is joyous every single bloody time. Where we might be scrabbling around for ideas on Tuesday or Wednesday, Thursday is a guaranteed good time. Work colleagues and friends have been subject to my tofu ramblings for actual years now, so I think I should commit this culinary tradition to my blog.

I discovered this recipe a couple of years ago whilst bored at work and Googling ‘fun vegan recipes’. It came up on some Buzzfeed list or other and after making it once, it became a beloved regular fixture. It is effectively tofu in a homemade peanut butter satay sauce (please see recipe below) but it always feels like so much more than that. It epitomises the simple joy I have discovered in making meals with fresh ingredients instead of relying purely on pre-made sauces. I am a bit of an undisciplined cook, so I rarely weigh all the ingredients: I choose instead to just chuck in as much or as little as I feel that day. This means that even though this meal is scheduled in every Thursday, it is slightly different every single time. And yet still so, so delicious. Don’t get me wrong, there have been a few disastrous attempts at this dish (including the satay getting burnt, too much Sriracha hot sauce blowing our collective heads off and the use of chia seeds in the satay that absorbed all the moisture and created a dry soddish mess). The kitchen, however, is an excellent place for experimenting and there is plenty of variety to be found within the structural confines of a favourite recipe.

Since becoming a vegetarian in September 2016, I’ve learnt so much about flavours, textures, nutrition and my own ability to cook tasty food. This meal has become my most confident and trusty and I am more than happy to share it with you all. I can’t guarantee that I’ll stop blithering on about it at work/home/the pub but, for me, it’s worth going on about. Happy Tofu Thursdays!

I have made my own tweaks to wherever the original recipe is now and it goes as follows:

Tofu 2.jpg

Ingredients

Group 1

1 tbsp coconut oil

0.5 tbsp oil (olive/red palmfruit/flaxseed etc.)

2 garlic cloves

A biggish hunk of ginger

 

Group 2

Firm/extra firm plain tofu

4 tbsp soy sauce

4 tbsp white wine vinegar

3 tbsp peanut butter

2 tbsp golden syrup

Healthy dousing of Sriracha chilli sauce

1 tbsp nutritional yeast

Pinch of salt and pepper

4 tbsp water

1 cup of cashew nuts

 

Group 3

Rice/bulgar wheat/cous cous

Petit pois

Sweet corn

Spring onions

 

Method

  1. Chop up the garlic and ginger
  2. Drop them into a pan with coconut oil and other oil – don’t turn heat on yet
  3. Chop the tofu into cubes and put them to the side
  4. Mix all the sauce ingredients from Group 2 except the cashew nuts in a food processor or blender (I use a Nutribullet)
  5. Start to heat the garlic, ginger and oils until they simmer
  6. Turn the heat up higher and add the tofu
  7. Cook the tofu, stirring continuously, until it starts to turn golden brown
  8. Pour the satay sauce over the tofu and add the cashew nuts. Keep stirring to ensure that the sauce gets quite thick and sticky, but doesn’t burn at the bottom of the pan (it’s quite a weighty mixture, so burning it is easy to do and utterly soul destroying)
  9. Whilst mixing the sauce, boil up some rice/bulgar wheat/cous cous
  10. Also start boiling some petit pois peas and sweetcorn
  11. When the satay is thick, turn off the heat
  12. Mix together the carbs, peas and sweetcorn
  13. Pour the satay on top
  14. Chop the spring onions into little bits and sprinkle on top
  15. Eat!