REVIEW: Chinese New Year at Yauatcha, Broadgate Circle

It's the year of the monkey in 2016 and I visited the stunning Yauatcha City location to help celebrate Chinese New Year. For 2016, Yauatcha has collaborated with Monkey 47 gin and have created three exclusive gin cocktails along with six exclusive gin and tonic flavoured macaroons to help bring even more sparkle to the celebration. The chefs at Yauatcha and the team at Monkey 47 have also created a selection of exclusive dishes for Chinese New Year which Alex and I had the pleasure of testing out last night.

The team at Yauatcha were incredibly accommodating to my dietary needs. I was able to eat mostly vegan with only one dish containing eggs. I was delighted at this and sat smugly while tucking into the most delicious tofu duck dish I have eaten in my life. Enjoy today's review.

Where

Yauatcha City, Broadgate Circle

When

Thursday evening, 7pm-10:30pm Note: The Chinese New Year menu will be running until the 21st of February

What we ate

• Dim Sum: Caviar siew long bun 魚子醬小籠包; Foie gras roast duck puff 鵝肝燒鴨酥; Caviar taro dumpling (v) 魚子醬芋香餃; Black truffle edamame sesame ball (v) 黑菌毛豆煎堆仔
• Main Courses: Hakka fortune pot 客家一品盆菜 (with prawn, abalone, dried scallops, roast duck, seabass, lotus root, Chinese leaves and mushroom); Dried oyster fried sticky rice 蠔乾生炒糯米飯 (with dried shrimp); Fried vegetarian duck火爆素熏鴨; Egg fried rice with long bean豆角蛋炒飯
• Dessert: Macaroons - Bitter orange almond (almond buttercream, bitter orange pâte de fruits), Elderflower ginger (elderflower and ginger buttercream), Rose rosehip (rose buttercream with rosehip jam), Camomile (Camomile buttercream); A selection of sorbets - raspberry, pear, mandarin.

What we drank

• Saffron Gin and Tonic (Monkey 47 gin, 1724 tonic water, saffron)
• Pomelo Fortune (Monkey 47 gin, velvet falernum liqueur, pomelo, grapefruit, cranberry and orange, mandarin bitters)
• Pink Kumquat (Monkey 47 sloe gin, Diplomatico Reserva rum, Domaine de Cantone ginger liqueur, cranberries, rice syrup)

Review

Starters

The taro dumplings with pumpkin were beautifully made with a sweet flavour. There was also plenty of texture within the dumpling avoiding it becoming a mush in the mouth. The caviar siew long buns were filled with a pork based soup and had a lovely soft, moist texture with a strong pork flavour. That said there was a definite sweetness.
The black truffle edamame sesame balls have a beautiful hint of truffle. The texture is really interesting - smooth on the inside and crisp on the outside which sits really nicely among the other dim sum.
Finally, the foie gras puff is smooth sweet and subtle with the foie gras flavour. The pastry was perfectly flaky and crispy working well against the meat with a really gamey after taste.

Main Courses

I was sadly brought the wrong rice, making my meal vegetarian, not vegan. That said, the egg fried rice with chopped long bean was comforting in its familiarity and not at all greasy. There was a subtle stickiness which helped when using the chopsticks!

My vegetarian duck is very convincing and the sauce truly delicious. The texture of the tofu 'duck' was incredible and the cut on each slice definitely looked like duck. The sauce was sweet, deep and rich with umami flavour which worked perfectly with the tofu duck. All the above said, the red and green peppers were a tiny bit over done so the texture wasn't as nice.

  

Alex opted for the Hakka hotpot which was rammed with meat, fish and seafood. This was a large dish and is normally shared between two, but he managed to enjoy it alone. There were lots of little pieces of each meat, fish or seafood cooked in different ways. The sea bass was lovely and soft while the calamari had plenty of crisp. The duck was sadly a little bit chewy but the flavour was really intense in the sauce. The vegetables kept their crunch which was great.

The signature dried oyster and shrimp rice continues to be a firm favourite. We have eaten this dish several times and look forward to it whenever visiting a Hakkasan group restaurant. The rice is rich and deep with the sticky sauce which is truly one of the most delicious things we have ever eaten. Obviously I cannot eat this dish anymore but I definitely miss it! 

Dessert

To complete our meal we were offered a selection of the Year of the Monkey macaroons and a selection of sorbets - guess which one I had! The macaroons had very unique flavour profiles and the chamomile one was surprinsgly Alex's favourite. The colours were really vibrant and beautiful and the finishing touches really brought the dish to life.

I also really enjoyed my trio of sorbets. The flavours were bold and bright which was fantastic but my favourite was the pear. The texture was notably more creamy than the other flavours and the pear-ness was so strong. A great way to end our meal.

Thank you to Yauatcha and to the Hakkasan Group for hosting us for Chinese New Year. Book your table at Yauatcha here. 

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Amico Bio Review - Sneak Peek!

This blog post is so random and pointless, but, later this week I have an amazing review to share with you guys. A few days ago I visited Amico Bio, a vegan and vegetarian Italian restaurant, and was so impressed with the food available to vegans and vegetarians there that I had to share this little 'sneak peek' ahead of my full review.

Below is my main course from Amico Bio. It's a vegan burger made with seitan and stuffed with - wait for it - ..... VEGAN MOZZARELLA. YES, I JUST DIED OF HAPPINESS TOO! I can't wait to share the full review with you, but until then, enjoy this drool-worthy shot.


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RECIPE: Kale and White Bean Cassoulet with Vegan Sausages

As Veganuary continues I have been really enjoying make some of my favourite non-vegan dishes vegan. Sounds a bit of a mouthful, but, when it comes to hearty, delicious food we can all crave the classics such as an amazing curry, a classic pie or a great soup. Today's dish is an absolute French classic which I have made healthier and vegan - all with the help of my favourite vegan sausages from Linda McCartney. Not all of Linda's products are vegan but her rosemary and red onion sausages are not just vegan but ABSOLUTELY AMAZINGLY TASTY. Ok, I'm a little obsessed. Anyway, enjoy today's recipe and let me know if you make it.

Ingredients

1/2 a white onion, diced
1 carrot, chopped
1 leek, chopped

2 cloves of garlic, crushed
1/2 a cup of frozen peas
1 400g tin of cannellini beans
a large handful of kale, chopped
a large handful of rainbow chard, chopped (optional)
4 Linda McCartney rosemary and red onion sausages (or vegan sausages of your choice)
1l of vegetable stock (I used Kallo Organic)

Method

• First, put the sausages in a 200 degree oven for 20-25 minutes,
• Fry the leeks, onion, garlic and carrot in an oil of your choice (I use coconut) on a medium heat for 3-5 minutes to soften the vegetables. Adding a touch of salt brings out the water in the onions meaning you need to use less oil.
• Once softened, add in the white beans and kale for 30 seconds.
• Cover with stock and cook for about 10 minutes on a medium heat.
• By this stage your sausages should be cooked. Remove them from the baking tray and cut into 2cm chunks. Chuck these into the cassoulet to add their yummy flavour to the broth.
• Add the frozen peas and chard to your cassoulet for 5 minutes, then serve ladles of the stock and veggies into deep bowls. Season thoroughly with salt and pepper, then serve with crusty French bread and enjoy.

This makes about 3 portions so you can have leftovers for lunch!

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GIVEAWAY! CLOSED. Win a Breakfast Hamper worth £100

This week, I’m giving you, my lovely readers, the chance to win a £100 luxury hamper of breakfast goodies – the perfect way to enjoy Breakfast Week (24-30th January)! Although these are not all vegan options, I am delighted to include organic, fairtrade teas, incredible jams from the London Jam Factory and even a professional bread knife to cut the breakfast essential toast.

The collection of delectable products to help you enjoy the most important meal of the day includes…

• A selection of Bio-tiful Dairy’s kefir drinks including the brand’s two new Morello Cherry and Honey & Mint Kefir Smoothies! Bursting with live authentic cultures and one of the most probiotic rich foods available, kefir fans include supermodels and top nutritionists. Find out more about the award-winning brand atwww.biotifuldairy.com.
• Five beautiful preserves from The London Jam Factory. The artisan producer develops luxurious flavour pairings using fruit, flowers, spices and herbs to create the perfect something to dollop on your crumpet or smother on to sourbread toast. For more information visit http://www.thelondonjamfactory.com/  
• Three packets of Hampstead Tea’s biodynamic, organic and Fairtrade premium teas. Single-estate sourced from The Makaibari Tea Estate in Darjeeling, the world’s first Bio-Dynamic Demeter certified tea estate, Hampstead Tea use only tea leaves grown in total harmony with nature and in an environment free of chemical pesticides. Teas include: Zesty Ginger Green – a lively blend of ginger root and tropical lemongrass reputed for their cleansing and aromatic qualities, pure Darjeeling – Hampstead’s signature award-winning tea is an easy drinking aromatic tea with gentle, floral, muscatel tones. An exquisitely rounded and mellow tea, the Darjeeling autumnal flush is delicious with a slice of lemon or on its own and Strong English Breakfast – a full strength tea combining both Assam and East African tea leaves, this bold blend is rich and rousing with malty tones. For more information visit: http://www.hampsteadtea.com
• A Sabatier Professional bread knife from Taylor’s Eye Witness. If you’re looking for premium kitchen knives that will last you a lifetime or stylish kitchen gadgets to smarten up your kitchen, then look no further than Taylor’s Eye Witness, the experts in technical knife knowledge and their range of knives, hand-crafted in Sheffield by skilled craftsmen. For more information visit http://taylors-eye-witness.co.uk/
• Two jars of honey from artisan Greek food brand, Odysea. Traditionally gathered and produced to preserve the natural flavour and nutrients, Odysea’s unique range of 100% pure Greek honeys combine flavoursome ingredients to deliver superior taste and quality with every spoonful. Nurtured by Alexandros Gousiaris in the small village of Ilias in central Greece,Odysea Pine & Fir Tree Honey and Odysea Wild Thyme & Fragrant Herb Honey are a deliciously sweet way to tantalise your taste buds. For further information visit http://www.odysea.com/  

To enter, simply leave a comment below with your favourite breakfast dish. I will also be running this giveaway on Twitter so you have two chances to enter! The winner will be contacted by email after the competition closes on the 30th of January at 23.59. 

Good luck!

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REVIEW: The Better Breads Menu at Bunnychow, Soho

Last week I was absolutely delighted to revisit the fabulous Bunnychow and test out their new Better Breads menu. After listening to feedback from six months of customer feedback, the team at Bunnychow have worked to create lighter dishes that are perfect for everyday eating. Not only that but they were keen to tap into London's obsession with health foods, including matcha green tea and protein rich ingredients. These are not normally things one associates with bread based dishes, and certainly not ones as big as Bunnychow's. Luckily the new breads at Bunnychow really are a revelation and light enough for every lunches. 

What we ate

• Matcha tea bunny with a veggie and quinoa filling, topped with fennel salad and crunchy slaw
• Gym bunny with chicken filling, fresh salsa and crunchy slaw 
• Dessert: Chocolate and walnut filled Bunny

Review

The new breads are really exciting and definitely lighter than my last experience. The green tea flavour of my veggie Bunny was subtle and I really enjoyed the green colour! 

I loved my veggie filling; the quinoa brought essential protein and added texture when mixed with the squash, aubergine and herbs. The flavour was lovely and fresh which was highlighted by the pea and courgette sauce. 

Adding the crunchy pink slaw and fennel topping brought lots of added crunch and freshness.

My guests protein packed gym Bunny tasted like 'normal' bread. Her filling of Chakalaka Chicken (that name though!), was marinated in Peri Peri sauce, garlic, ginger, chilli and lemon giving it a real pack of flavour. The salsa topping brought added freshness with tomatoes, coriander and spring onion. 

Although I sadly couldn't eat the dessert Bunny, on account of it containing chocolate and walnuts in a brioche bun, my guest thoroughly enjoyed it. The filling was gently warmed and the mix of crunchy walnuts, soft chocolate and buttery brioche worked really well. We've all heard of bread and butter pudding but this is a fun, modern update on the classic. 

Thank you to the lovely team at Bunnychow for hosting us for dinner and for our fabulous gin laced cucumber juice that you've seen throughout the post!! We definitely enjoyed ourselves and can't wait to visit again. Plus on a side note, Bunnychow also serve breakfast Bunnies, both meat and vegetarian based, so make sure to check those out on the weekend. 

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REVIEW: Tapas Revolution, Shoreditch

With three locations across London, Tapas Revolution is a reliable choice for mid week dining. Whether it's drinks and nibbles with the girls or a dinner date there is a dish to suit everyone on the menu. I visited the shoreditch location, the third of the Tapas Revolution group, earlier last week to test run their lovely evening menu.

I visited Tapas Revolution as a vegan and my guest is a vegetarian, so please bear in mind there will not be any meat dishes in this review and I did not consume anything containing eggs or dairy.

Image from Tapas Revolution, 2016

Highlights

• The vegetarian paella is also vegan! Whoop! The paella has a wonderfully rich and creamy texture which is surprising for a vegan dish. The flavour was rich with plenty of seasoning to highlight the beautiful vegetables. The paella is packed with asparagus (despite them being out of season), mushrooms and courgettes plus the essential red peppers and garlic. The rice was perfectly cooked and the whole dish delicious.
• The potatoes in the patatas bravas were ultra crispy and well seasoned. The spicy sauce was right up my street though I would have liked more of it as I couldn't eat the dairy based cream sauce.
• My guest really enjoyed the cheese dish of Queso Manchego, which is made from ewes milk. The cheese has a rich and creamy flavour with a strong almost smoked finish.  My guest also felt the portion was too much for one person so definitely share this yummy tapas.
• The free olives and almonds were enjoyed very happily by my guest.

Lowlights

• I found the pan con tomate disappointing. The ciabatta was lovely and crisp but the tomato topping felt to be just tinned tomatoes spread on top. This would have just been so much better if it was fresh tomatoes or roasted tomatoes. Not a winner.
• My guest found the Spanish omelette to be quite bland which is a shame. It was in much need of added seasoning or a little chilli to make it interesting.

Overall, I'm not sure if I would run to visit Tapas Revolution again but it is definitely a lovely spot in Shoreditch to get great tapas dishes. I think as a vegan this isn't the best place for me, however, the fact the paella is vegan really did make my day - and it was delicious! Have you visited Tapas Revolution Shoreditch? Let me know in the comments below.  Tweet to @elliemathews1

Chinese New Year at the Hakkasan Group

It's that time of year again when the fabulous Chinese restaurants across London gear up for an amazing Chinese New Year. My favourite set of them all, the Hakkasan Group, have recently released their beautiful New Year menus and will start serving from the 255th of Jaunuary.

I can't wait to visit for review (so expect that soon), and let me know if you visit any of the resturants on Twitter or in the comments below.

Hakkasan

At Hakkasan we have a new exclusive menu for Chinese New Year and have created Year of the Monkey themed cocktails and dessert. Guests will be given a wishing ribbon at the end of their meal to write their dreams for 2016 on and then hang in the restaurant on the cages. Guests will also be given a year of the monkey coin in a black pouch at the end of their meal as a gift of good fortune.

Yauatcha

Yauatcha has collaborated with Monkey 47 gin for Year of the Monkey and have created three exclusive gin cocktails along with six exclusive gin and tonic flavoured macarons and a selection of exclusive dishes for Chinese New Year. Yauatcha will also be hosting cocktail masterclasses at their City location.

HKK

HKK has created an exclusive 9 course Chinese New Year tasting menu that focusses all around the history, and rituals behind the Chinese New Year family feast. The dishes are all very authentic with a contemporary twist and all are supposed to bring luck to the guest.

All of the restaurants will be decorated throughout the Chinese New Year period and there will be incredible lion dances at Hakkasan and Yauatcha!

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RECIPE: Vegetable Kebabs with Vegan Creamy Avocado Sauce

Another Veganuary recipe! Wooh!

We all get those lazy days when the last thing you want to do when you get home is slave over the stove waiting for supper to cook. Well, today's recipe takes a little work but once you chuck it in the oven you can remove your make-up, change into your comfiest pyjamas and start an episode of How I Met Your Mother. Mix up the vegetables to suit your taste, add halloumi or chicken if you're a meat eater and most of all just enjoy how easy this recipe is.

Note: I actually got Alex to prep the veggies whilst I was at the gym so when I got home all I had to do was cook them - a great tip if your significant other is home before you!

Ingredients - Serves 2 with extra sauce
Vegetable Kebabs

• 4 baby courgettes
• 1 sweet red pepper
• 1 sweet yellow pepper
• 1 red onion
• 1 sweet potato

Creamy Avocado Sauce (Vegan!)

• 1 ripe avocado
• 1 garlic clove
• 2 tablespoons of coconut milk
• a handful of fresh coriander
• a handful of fresh chives
• a handful of fresh mint

To serve

• Salad leaves of your choice
• Freshly chopped cucumber
• Sundried tomatoes

Method

Start by chopping all the vegetables for the kebabs into 2cm cubes. You want the veggies to all be the same size so the cook at an even rate. Stab the vegetables onto skewers in any pattern you feel like - we did it by colour for a prettier finish. Season thoroughly and brush lightly with coconut oil. Throw the tray into the oven at 200 degrees for about 15 minutes, or until the veggies are browned and delicious.

While the kebabs cook make the avocado sauce. This couldn't be easier - simply add the shelled avocado, coconut milk, garlic, herbs and plenty of seasoning to a blender. Whizz up into a gorgeous runny sauce, adding more coconut milk to get the desired texture.

After 15 minutes the veggies should be cooked. Serve up on a plate with a drizzle of avocado sauce, your mini side salad and a sprinkling of chilli flakes.

Are you taking part in Veganuary, or are a vegan? Let me know your favourite meals in the comments below! 

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RECIPE: Vegan Noodle Salad with Soy and Ginger Tofu

This supper is absolutely delicious and unbelievably easy to make - perfect for those busy mid-week nights. This recipe is also ideal for the end of the week when you need to sue up those veggies left in the fridge but don't have enough of anything for a complete meal. 

How are you all by the way? Have you been taking part in Veganuary? I know I bang on about it a lot but I found a blog post today that I wrote in October about going vegetarian/vegan and realised I never published it. I am going to review my words after the Veganuary experience and publish the blog post so look out for that one. I have found that telling people I am vegan has led to many people saying 'but why', 'where do you get your protein' and the classic 'do you miss bacon'. I actually really feel for people who made this commitment way back when people thought vegans were basically aliens (think pre-1970s). Having a nut allergy certainly makes this journey harder but to be honest it's really not all that hard. You eat more vegetables and more carbs, providing you avoid the highly processed vegan 'treats' and meat alternatives yet people still think this is some sort of crazy diet. Long story short, it's better for me, the environment and the world as a whole. 

OK vegan rant over, here's today's recipe! This is really a combination of left-over vegetables, noodles and marinated tofu. Though I try to limit my soy intake, tofu is pretty much a staple in the vegan diet. It provides protein, that 'main element' on a plate and added flavour profiles. That said, marination is absolutely essential as tofu kind of tastes like cardboard when eaten alone. Let me know if you make this recipe in the comments below.

Ingredients - Serves 2
For the salad

• 1 1/2 portions of soba noodles, cooked and rinsed
• 1/2 a pack of beansprouts (about a handful each)
• 1 sweet red pepper, chopped into thin strips
• 2 carrots, chopped into thin strips
• a handful of chopped coriander
• a handful of chopped mint
• 1 fresh chilli, chopped into tiny pieces

For the tofu

• 1/2 a block of tofu
• 2 tbs of soy sauce or tamari
• a 2cm piece of fresh ginger, grated
• 1 tsp of sesame oil

Method

Start with the tofu. Chop the tofu into 1.5cm wide strips and add into a bowl. Pour over the soy sauce and sesame oil, then grate in the ginger. Put this in the fridge for at least an hour. When you're ready to eat bake the tofu in the oven at 200 degrees for about 10 minutes. Make sure to turn half way if your oven is as terrible as mine.

While the tofu is cooking, move on to the noodle salad. Cook and then rinse the noodles according to the pack instructions. Throw these into a large bowl and drizzle with a tiny bit of sesame oil to loosen up. Add in the raw beansprouts, red pepper and carrots then sprinkle over the fresh herbs and chilli. Toss together then add a sprinkling of soy sauce if you want a saltier flavour. 

Serve the salad in two bowls then top with the slices of tofu. Enjoy!

Note: I used these really cool green tea infused soba noodles which gave colour and just a hint of flavour. You can make these yourself by cooking your noodles with a single green tea teabag in the water.

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RECIPE: Current Favourite Avocado Toast

Not strictly a recipe, but hey if Nigella can get away with it....

Isn't avocado toast just life? No? Well clearly you've never indulged in this most delicious (and conveniently vegan) delight or you're living in Clapham and can't stand the sight of ANOTHER AVOCADO TOAST! Either way, I feel for you, but this one is different! It's my current favourite weekend breakfast for when I have a little time and packs in so many nutrients for the first meal of the day without even a hint of green juice. The side salad really makes this dish come to life so please do eat the two together. Enjoy x 

Ingredients - Serves 1

• 1 ripe avocado
• 2 slices of rye or sourdough bread, toasted (duh)
• a handful of mixed seeds
• a handful of rocket
• 1 tsp apple cider vinegar
• 1 tsp of white balsamic vinegar (use black balsamic vinegar if you don't have white)
• plenty of salt and pepper

Method

Oh god do I really need to write a method? Mash up the avocado in a bowl then spread onto your two slices of toasted bread. I love rye but sourdough really does crisp up more so take your pick. Sprinkle with the mixed seeds.

For the side salad, arrange your rocket on the side of your plate then drizzle with the apple cider vinegar and balsamic vinegar. Season both the toast and salad generously and enjoy! 

Note: I have found if you leave the leaves (haha) for about 1-2 minutes before eating the vinegar can help to balance out the rocket's natural pepperiness. If the strong peppery flavour isn't for you, this is a great way to enjoy this nutritious leaf without scrunching up your face.

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HEALTH: Holiday Skin the Safe Way

Hurrah! Christmas is over and with January, the new year and all those summer body dreams just around the corner I know I am definitely thinking about that holiday in the sun. We all know that we need to look after our skin, but over the years, being tanned has developed into a sign of wealth and class leading people to take drastic measures to have that ‘healthy’ glow. We all want to look nice, but do we really know the impact of our sun worshipping?

I have teamed up with Bupa to share their adviceI have teamed up with Bupa to share their advice on why we should be taking care of our skin in the sun and checking any moles that crop up regularly. 

Looking after your skin 

The risk of developing skin cancer increases with age. However, with the number of young people aspiring to look like celebrities and going on sun beds increasing over recent years, more than a third of all malignant melanoma cases occur in people under the age of 55.

With the numbers continually rising, it’s important to take precautions to protect your skin from sun damage. If you want the bronzed look, try a false tan. It’s much safer and gives you the same effect. 

So, what do moles have to do with it?

Nearly everyone has moles. And most of the time they’re completely harmless; but it’s essential that you know what to look for because sometimes they can be cancerous. Melanoma develops in abnormal moles, and is often spotted through changes in their appearance. No one is saying you should  stop going on holiday, but checking your moles and using a strong enough sun screen are simple ways of protecting yourself  from the risk of skin cancer. 

Checking your moles

First of all, you’ll need to know what to look for.

Changes in the colour, the shape and size as well as itching, pain and bleeding are all things to look out for. Changes can sometimes happen over weeks rather than months, so you’ll need to check regularly.

• A useful way to try and remember what to look for us the ABCDE method: 
• A – Asymmetry 
• B – Border irregularity 
• C – Colour change 
• D – Diameter 
• E – Evolution

Most moles are no bigger than the width of a pencil, so a change in shape that makes it uneven or asymmetrical can be a cause for concern. 

A normal mole is also usually only one or two colours; but melanoma can have lots of different colours and shades. If you notice a new mole or change in an existing mole, speak to your doctor. 

Can I make lifestyle changes to prevent skin cancer? 

Although there are no proven ways to prevent cancer, there are things you can do to reduce your risk of getting it. Whilst there’s a lot of research going into how your diet can affect the chances of developing different types of cancer, there’s still no solid evidence because there are so many different factors involved. 

According to Cancer Research UK, more than eight in 10 cases of melanoma could be prevented through enjoying the sun safely and avoiding sunburn.

Following these tips could help to reduce your chances of developing skin cancer: 

• Avoid using a sun bed completely. Using one before the age of 30 can increase your chances of melanoma by a whopping 75%. Use a tanning spray or lotion instead to safely create the same look. 
• When the sun is at its strongest, sit in the shade.
• Know your sunscreen; if you’re out in the sun, use a lotion that protects against UVA and UVB rays with an SPF of 30 or higher.
• If you’re fair skinned or have eczema, take extra care to protect yourself in the heat. 
• Don’t let your skin burn. Sunburn once every two years can triple your risk of skin cancer.

Stay safe in the sun

Being careful and staying safe in the sun has great benefits. Keeping a close eye on your moles can help you to identify any signs of melanoma in the early stages and receive treatment as quickly as possible, stopping it from spreading and making it easier to treat. 

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RECIPE: Vegan Pancakes with Healthy Caramel Sauce

I am finally back with a recipe. Yes it's been like a million years since I've done a foodie recipe that I was happy to share with you and I am glad I waited. My life has been filled with restaurant reviews and well, living life. Having a full time job, wedding planning, reviewing restaurants and being with my lovely fiance means that, to be honest, I've been cooking a bit boring! We have a cycle of meals that are generally all vegetarian but not hugely interesting! Think stir fries with tofu, shakshuka like every week, vegan chilli etc.... So! When I made this delicious breakfast on the first day of Veganuary I had to share it! Healthy, vegan, gluten free - this breakfast literally has it all for us picky eaters. 

Also isn't it funny how now we are eating better for ourselves and the environment we're called picky or difficult. Perhaps it's actually a self-reflection of those people who haven't made the commitment? Wow, I sound a bit rude but HEY! I'm not picky, just thoughtful. 

Ingredients - Serves 2

Pancakes

• 2 bananas (riper the better)
• 6 tablespoons of oats
• 1/4 cup of non-dairy milk (oat, soya, almond, coconut, etc)
• 1 tablespoon of flax seeds (optional)

Caramel Sauce

• 6 dates, stones removed
• a splash of water

Caramelised Pears

• 2 pears
• a tablespoon of caramel sauce (see above)
• a teaspoon of cinnamon
• a splash of water

Method
Start with the caramel sauce. Lob the six dates and a splash of water into a blender. Blend into a smooth paste and add more water to get the desired consistency. We added a sprinkling of salt to make this a salted caramel sauce - YUM!
Next, move onto the caramelised pears. Cut the pears into 1cm cubes, making sure to removed the core and stalk - keep the skin though. Put a teaspoon of coconut oil into a pan then add the pears. Stir for a few moments then add the caramel sauce (above) and at least a tablespoon of water. Cook for about 4-5 minutes until soft then sprinkle over a little cinnamon. Set aside.
And finally the pancakes! Put the 6 tablespoons of oats into a blender and blend into a powder. Add to a jug then add the bananas into the empty blender. Blender into a soft mush (oh yum!), then add to the oats. Mix into a paste, add the flaxseeds and the 1/4 cup of your milk choice. I used oat milk. Mix into a runny paste.
Add a teaspoon of coconut oil to a frying pan and gently heat. Pour about 1/2 a ladle of mixture into the centre of the pan then flatten out into a pancake. Cook for about three minutes on each side - there will be bubbles when they are done. Remove from the pan and set aside.
Share out your pancakes between two people then top with pears and a scoop of caramel sauce. Delicious!

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