VineFood

04/12/2024

Our Christmas menu is now live and will be available for ordering up to a week before Christmas! Link to the menu is in the bio or here https://www.nutritics.com/menubeta/7137debd45ae4d0ab9aa/57220

04/11/2024

And while youre thinking of the previous question, would you like a recipe for these delicious kid friendly tofu and veg patties?

10/08/2023

Next Saturday the 19th of August at 11am is the BIG vine workshop! We'll be making Meatless balls, Chili non carne,Sweet and sour tofu, Dahl makhani and a few other delicious surprises! In the Baking section we will be learning !and making! all about Babka, sponge cakes, chocolate chip cookies and other surprises. You'll come out of the workshop knowing all the ins and outs of baking and cooking vegan and most importantly with a full belly after a delicious meal we've all made together. We also have 20% off for couples. For more details follow the link below:
https://www.facebook.com/events/807203537715805?acontext=%7B%22event_action_history%22%3A[]%7D

03/08/2023

This delicious and super nutritious lentil and seeds salad is to die for! Give it a try and let me know what you think 😉

Youll need
3 Portobello mushrooms - diced

1 medium sweet potato - diced

1 zucchini - diced

1 head of broccoli - cut into small florets, then boiled for 3 mins

1 cup of cooked brown/black lentils

Pine nuts

Pumpkin seeds

Stir fry all veg , except for the broccoli and lentils, with 1 tbsp of olive oil until soft. Then mix together with the other ingredients . Set aside and prepare your dressing:

3 tbsp maple syrup

3 tbsp olive oil

1 tbsp mustard

1 tsp balsamic vinegar

Salt & pepper to taste

Pour on top of the salad and mix throughout its so so good!

31/07/2023

The next cooking workshop will take place on Saturday the 19th of August at 11am.
The workshop will be 3.5-4 hours long and will be covering 2 courses (in different sections of the house). The one is Everyday Vegan Cooking which will mainly include gluten free recipes, recipe planning, cooking tips, high protein and iron recipes and nutrition in plant based diets.
The second running course will be Vegan Baking in which you'll be learning how to bake without eggs, the substitutes available and a bit of the science around it. We'll be learning how to make a range of baked goods such as sponge cakes, yeast based doughs (babka), cookies and lots more. I promise it's all going to taste absolutely delicious with no compromise and no guilt ;)

You're more than welcome to jump between the 2 courses on the day. At the end of the workshop we'll sit down and have a delicious meal we've all made together, and whatever food is left, will be divided to be taken home by all. So join us - it's going to be delicious :)

http://www.eatthevine.com/p/courses_the-BIG-vine-workshop

26/07/2023

Good evening guys, as promised heres the recipe for my mums delicious caramelized stuffed onions, they are soooooo good! Dont forget to sign up for the BIG vine workshop as spaces are running out! (Check my bio for details 😉)

Ingredients:

For the sauce

¼ cup olive oil

500 ml boiling water

3 tbsp date syrup/maple

3 tbsp tamarind

½ tsp cinnamon

Salt to taste

Mix all together and put aside

For the onions

4-5 large onions – cut deeply in the middle. Then placed in a lare pot and boiled for 10 mins. Then drain and take the onions out letting them cool slowly. Separate each onion leaf and leave to cool.

¼ cup olive oil

Chopped onions

1 &1/4 cup short grain rice / red quinoa

12 chopped dried apricots

Rind of 2 lemons

25 grams chopped parsley

20 grams chopped mint leaves

2 tbsp lemon juice

Salt & pepper

Method:

Fry the onion in the olive oil for 20 mins on very low heat, then add your rice/quinoa and stir together. Add the apricots, lemon rind, salt and pepper. Pour a quarter of the sauce into the pan and stir on low heat for about 5 mins until all the sauce is gone. Take off the heat and add the rest of the ingredients. Turn on the oven to 160 degrees. Take one onion leaf and fill it with the recipe above. Place in a deep baking tray. Continue the same with the rest of the onion leaves. When finished pour the rest of the sauce on top of the onions and bake in the oven for about 50 minutes until all the liquid has evaporated. Enjoy!

24/07/2023

For all you ex-tuna salad lovers, this recipe is going to blow your mind! This delicious chickpea melt is sooooo yummy (and truly comforting) and I really hope you enjoy it! So for it you're going to need 1 gherkins, 1/4 red onion, some capers - chop them all thin. Then drain a tin of chickpeas and mash them. Add all the ingredients to a bowl and mix together with 1 tbsp vegan mayo, 1 tbsp olive oil, salt (!) And pepper. I love adding some sweet corn when i have it its so yummy. Jow mix it all together and set aside. Toast 2 of your favourite bread slices and 1 of them place under the grill after scooping 2 tbsp of the chickpea salad on to it, topping with 2 slices of tomatoes and some vegan cheese. Grill until it has melted and place the other slice of toast on top, my that's a mouthwatering deliciousness. Enjoy guys ☺️😋

# veganforthe animals

21/07/2023

https://www.theguardian.com/environment/2023/jul/20/vegan-diet-cuts-environmental-damage-climate-heating-emissions-study?CMP=share_btn_fb&fbclid=IwAR26RvWSRZVpFLxlasE8mIlkqzcPp17MzGVUiciBeZpnDIxKBIYy0bA7tno

Detailed analysis finds plant diets lead to 75% less climate-heating emissions, water pollution and land use than meat-rich ones

20/07/2023

I have a super delicious (and easy) recipe for you today for homemade granola. Ita crispy, nutty and super tasty (and also quite healthy!). So for it you're going to need:

4 cups rolled oats

1/2 cup coconut oil

1/3 cup maple syrup

1 tsp vanilla extract

1 tsp cinnamon 

1 cup mixed seeds ( i used pumpkin and sunflower seed)

1 cup mixed nuts such as almonds, pecans and walnuts

Turn the oven to 180 degrees and mix together all the above ingredients. Spread evenly on a large baking tray, then bake for about 20-25 mins mixing half way. Enjoy!