Monday, 7 December 2015

Vegan Christmas Takeover

 

Plant Based Mexican Food  






On the 17th of December at 7p.m. Tansy's Kitchen will take over South Coast Roast on Poole Hill for a Festive Vegan Pop Up. I am going to make a Mexican style feast with plant based foods. The food will all be Vegan and it will also be Gluten Free. There will be a selection of starters. There is going to be a Tostada made with Coconut Ceviche and Guacamole, and a  lovely slightly addictive Mayan pumpkin seed dip called Silak-Pac. I will also be serving vegan Nachos with  homemade cashew cheese. 

This will be followed by Soft Corn Tacos wrap and roll and your own. Fill up your tacos with with Shredded Hearts of Palm in B.B.Q sauce, Re- fried Black Beans, Roast Sweet Potato& Corn.
Top them off with vegan chipotle sour cream. You can also try Hibiscus flower enchiladas  wrapped in blue corn tortillas with smoked cashew cheese. 

I have left  Desert to an expert, Gemma from Dark matters,will be creating a gluten free and vegan desert for us. Gemma is well known locally for her brownies especially her gluten free and vegan offerings. 
My daughter Raven and friends will be running the food to the  tables and helping out. Heather from the South Coast Roast team will be on bar. Along with South Coast Roasts usual selection of beers and wines. We will make some festive hibiscus Margaritas. It's the Thursday before Christmas and it's coming up soon.  

Tickets are £25 per person and include all your food and a welcome drink.
Tickets available from Eventbrite. 

or for more info contact me on my facebook page https://www.facebook.com/TansysKitchen/

Gemmas brownies 



Sunday, 6 December 2015

Vegan Christmas Take-Over


Tansy's Kitchen Vegan Christmas Pop Up 

Festive Plant based Mexican food  



On the 17th of December at 7pm. Tansy's Kitchen will take over South Coast Roast on Poole Hill for a Festive Vegan Pop Up. I am going to make a Mexican style feast with plant based foods. The food will be vegan and it will also be gluten free. There will be a selection of starters. There is going to be a Tostada made with Coconut Ceviche and Guacamole, and a  lovely slightly addictive Mayan pumpkin seed dip called Silak Pac. We are also going to try some Nachos with homemade cashew cheese and salsa 

This will be followed by soft corn tacos wrap and roll and your own. Fill your tacos with with shredded hearts of palm in B.B.Q sauce, Re- fried black beans, Sweet Potato, Corn chili and lime. Top them off with some vegan cilantro and lime sour-cream, crisp them up with some lovely Latin slaw. 
There will also be hibiscus flower enchiladas  wrapped in blue corn tortillas with smoked cashew cheese,and I might even make some tamales. 

I have left Desert to an expert, Gemma from Dark matters,will be creating a gluten free and vegan desert for us. Gemma is well known locally for her brownies especially her gluten free and vegan offerings. My daughter Raven and friends will be serving the tables and helping out. Heather from the South Coast Roast team will be on bar. Along with South Coasts selection of beer and wines we are planning on making a few hibiscus margaritas as well.
Tickets are £25 per person and include all your food and a welcome drink.
Tickets available from Eventbrite. 

or for more info contact me on my facebook page https://www.facebook.com/TansysKitchen/

Gemmas brownies 













  

Thursday, 12 November 2015

Vegan Cookies & Cream


Chocolate- Espresso Cookie Sandwich



















The chocolate almond cookies in this vegan ice cream sandwich are made with spelt flour, which is gluten- friendly; they are sweetened with maple syrup and agave syrup rather than white sugar.
Layered with vegan Ice cream, this is a delicious and indulgent desert.

For the cookies
Ingredients.
375ml whole spelt flour
¾ cup white spelt flour
1tsp baking powder
1tsp baking soda
½ teaspoon of salt
¼ teaspoon of cream of tartar
¼ cup of cocoa powder
½ cup canola oil
½ cup maple syrup
¼ cup of agave syrup
1 tsp apple cider vinegar
1tsp vanilla extract
1tsp of almond extract
2tsp espresso powder
1cup of vegan dark chocolate chips of chunks
½ cup almonds coarsely chopped.

In a mixing bowl combine the flours, baking soda, baking powder, cream of tartar cocoa and espresso powder. In a separate bowl mix the oil, syrup, vinegar and almond extract, whisk until combined. Mix into the dry ingredients and stir them together.
Add the almonds and chocolate chips. Drop small spoonfuls onto a lined baking sheet. Bake at 175 degrees Celsius for 12 minutes. To serve layer with your favourite dairy free ice cream.and garnish with grated dark chocolate or a few crushed cacao nibs.   

      



 



Wednesday, 17 June 2015

Brunch

   




When I moved from Vancouver to Poole in 1993, Sunday dining was about the carvery, and the pub.I was never a fan of the carvery. I always longed for a place to have a lovely late brunch.I think it was culture shock.I had recently left Vancouver you expected to queue at least twenty minutes for a good brunch. If a place did not have a twenty minute wait it was not worth going to. Of course people would get there super-early and get the first tables but that first sitting of brunch never had the same buzz as the second one. The queue was part of the experience, Servers came around with tiny samples of hot coffee, juice, and the tiniest pancakes. Brunch was always gorgeous with  flowers in drinks and garnishes that said this meal is special, it's not porridge or a quick bowl of cereal . It's the weekend.
  
A few things that I know about Brunch.   

 Brunch has got to be gorgeous it can't be breakfast at the little chef on the way to the airport.
 Brunch has got to have some Pancakes,Waffles, French- Toast or sweet stuff.  
 Brunch is not street food. it needs to be eaten from a plate while sitting down.  
 Brunch Pancakes have to be fluffy  like clouds or pillows they are not crepes.
 Brunch Pancakes need  Maple Syrup not Golden Syrup or lemon and sugar.     
 Brunch is a perfect excuse to a drink at noon  (we have special brunch cocktails )
 In England you must have some baked beans  in some form somewhere on the brunch menu 
 Brunch involves poached eggs - nobody knows how to make perfect poached eggs its luck

As Homer Simpson said "It's not quite breakfast, it's not quite lunch, but it comes with a slice of cantaloupe at the end. You don't exactly get what you would at breakfast, but you get a good meal." 

For the last four Sundays I served a  pop-up brunch at  jalarra the new cafe, bar in the triangle. It was a lot of fun and I loved working with Phyllida Swift, Kiall Douglas Wheatley and Marie, my enthusiastic and exceptionally good helpers. Thanks to Tony and Lisa Perkins for having me. Here are some pictures of the dishes.Thanks to the lovely Phyllida Swift for the pictures
We call them Hoovers! Short for Hueveros Ranchers. Poached Egg, Cheese, black beans on a tostada. Served with avocado and fresh fruit salsa   

French Toast with homemade  blueberry Bourbon Syrup

Haloumi and Mushroom Sandwich with chili jam & Asian apple slaw.

We dont need no Eggs and Bacon ! with Tofu Chic Pea Scramble, Black Beans, Avocado, Guacamole, Asian slaw  and Tortillas for dipping.

Green Eggs and Jam. Vine tomatoes, Flat mushrooms, Poached Eggs+ Haloumi. Served with Chilli Jam and Basil Pesto.  

Prickly Pear Vegan Nanna bread with Blueberry Apple Compote & Coconut cream.   

I will be taking the next few Sundays off then looking for a new place to Pop up.  If you are looking for great brunch locally.Cafe Boscanova  http://boscanova.com/  is amazing  for fluffy pancakes, awesome coffee as well as more traditional but completely lush breakfasts. Camden Ashley and Westbourne will also give you a pancake fix  http://www.camdenbar.co.uk//   I am  also so very much in love with  https://www.facebook.com/soulshinecafe?fref=ts  Soulshine Cafe in Bridport. They import their own Canadian Maple syrup, make their own sourdough bread and serve amazing juices.
        

Monday, 16 February 2015

Pecan and Apple Stacks

          

I have been serving brunch locally for ten years. Last year on Pancake day  I even  had a little interview on Radio Solent about " Pancakes Without" for people who prefer, pancakes without Gluten or Pancakes without Dairy.
you can find the recipes here  http://tansyskitchen.blogspot.co.uk/2014/03/gluten-free-pancake-day.html

 
This year I work at  "Rockets and Rascals" a bike cafe in Lilliput. We have this gluten free version of pancakes on our menu. Sweet potatoes are one of the best sources of carbohydrates for the cyclists. They are high in carbohydrates, but have a relatively low glycemic index which means a slower burn. They are also an excellent source of vitamin A and C, magnesium, potassium, and beta-carotene.

Pecan and Apple stacks (Cooking these pancakes in coconut oil gives a slightly tropical taste.)

1 large sweet Potato roasted in its skin until mashed
2 banana's mashed (these replace the eggs and bind the mix)

2tsp wheat free- baking powder
2 cups of almond/soya/ or milk replacement

400 gr doves farm gluten free flour   
1-2 tbs of coconut oil
1 tsp cinnamon
1 tsp vanilla essence

Remove the skin from the sweet potato and bananas and mash together .
Add the flour, baking powder / cinnamon and vanilla essence
Mix in the milk replacement of your choice and stir to make a fairly thick batter
Leave to rest for for ten minutes then melt the coconut  oil in a pan and drop   spoonfuls of mix into the pan
to make pancake. cook a few minutes on each side .

Layer with baked apples,sliced banana and pecans and drizzle with maple syrup or vegan salted caramel.
in honour of pancake day we will also be selling Canadian style blue angels with blueberry and bananas.
Don't worry if you cant make it in for pancake day. Both styles of  pancakes will be on the menu until Sunday.
   
  


Saturday, 31 January 2015

Vegan BBQ Jack fruit

                           


                        

Toronto is where I first worked as a cook and where I got inspiration for multicultural and eclectic casual food. Luckily through social networking I still keep in touch with the Toronto food scene. This place came up on my twitter feed  last week  /http://porterhouseto.com/ It's a new vegan pub in Toronto. The menu looks amazing.  What really caught my eye was a shredded jackfruit sandwich. Here is how it is sold at the Porterhouse.    

BBQ Jackfruit Sandwich  
shredded jackfruit, slaw, horseradish mayo on a burger bun with fries.

I had never actually come across jack fruit. After a short browse on the Internet and on my bookshelf, I found lots of information on Jack Fruit. Apparently you can use it to make Reuben sandwiches, tuna melts, and pulled pork. Vegans and Veggies have known about it for years!

To use Jackfruit as a meat substitute you need the unripe green fruit, not the ripened fruit.
You can buy whole jack fruit at ethnic shops at certain times of the year. Once ripe it supposedly smells quite strong. A few blogs gave instructions on how to remove the flesh- these included putting down newspaper and oiling your hands so you don't get covered in the sticky sap. It seemed as complicated as operating on an alien species, so I was relieved to find that tinned jack fruit works just as well.

If you live in Poole or Bournemouth, Makkah on Ashley Rd Parkstone sells tinned green young jackfruit. Make sure you buy it in brine - at this stage it doesn't smell strong at all.

                                                                   My recipe for  BBQ Shredded Jackfruit   
                                                                            
Drain the brine. There are a few bits in the flesh that are a little harder
(I think it's  kind of like the core of a pineapple- get rid of those.)
There are also a few seeds they look almost like a baked bean .
(I took those out as well although from what I understand they are perfectly edible.)

Fry  two sliced onions in a 1 tbs of coconut oil - (you can use any oil but I like coconut oil - it has a slightly tropical taste.) Add the jackfruit, a big clove of crushed garlic and 2 tbs of smoked  paprika.
                                                       Add 200ml of water and  simmer till it had reduced.

At this point I left it overnight in the fridge. It just happened that I wasn't serving it until the next day. Leaving overnight is good because it infuses the flavours into the flesh. Jackfruit is like tofu; it hasn't got a lot of flavour so its up to the cook to flavour it.

The next day, I made  BBQ sauce.You can use shop bought or your own favorite homemade BBQ sauce. To serve,mix the sauce into the jack fruit and heat under the grill until its hot and the BBQ sauce has browned the flesh a little.




Use the shredded jack fruit for Enchilada, Tostadas, or serve it on a bun with a side of  sweet potato fries.
I served mine on gluten free tostadas with tofu garlic-cream and black beans.            

Thursday, 14 August 2014

So much more than results.

Raven and her Dad. 





I am so proud of my daughter Raven . She once said to me that she had no room in her life for racism, homophobia and sexism.
She is non-judgmental. She thinks about other people’s point of view and cares deeply about her friends. I believe she is a good friend.

As a daughter she has taught me that I am not always as open minded as I think I am. She constantly checks me when I am being a little old and judgmental. Like many other young people Raven has battled with issues like self-harm, panic attacks, and low self-esteem. She has found her way though it by working hard with C.A.H.M.S and attending  counseling meetings. She has learned how to look at herself and care for herself and at the same time gained a deeper insight and empathy for others.  

I am so proud of her because she alone could make the decision whether to have surgery for scoliosis on her back. She made the decision at 14 had the surgery at 16 and recovered well.

I am proud of Raven and in awe of her when I think of the way that she has dealt with tragedy,especially visiting her father in hospital, two years ago today. She saw him just before he died from cirrhosis of the liver.


 I love how she keeps a tin in her room that still smells of his stale tobacco and how she kept the £10.00 cheque that he sent her once for her birthday. She didn't cash it because she knew he wouldn’t have the money. I love her long legs because that remind me of her very tall father.

I am so thankful for our child. I love her beautiful hands and her long fingers. The fingers that we call guitar players fingers, even though she never learned to play a guitar.

I love it when she reads me her stories and poems and reads me parts of the books she is reading.
I love when we watch a drama on TV together and drink tea .
 
I am so proud of the way Raven and her friends joined together recently to support each other and try to cope with the tragic death of a much loved  friend. I am proud of what she has done so far in the world and who she has become. I hope she always manages to keep her beautiful open mind and her big kind heart.  
 Today was A.S and A level results day and yes I am proud that Raven did well. But my daughter and all  of our children are so much more than their school results.