vegetarian – Page 9 – Bit of the Good Stuff

Chinese ‘Egg-fried’ Noodles… Vegan Style!

Published on October 30, 2014 by Sharon14 Comments

As part of their Healthy Smiles campaign, SimplyHealth invited me to take part in a competition to design a recipe using ingredients featured in their Infographic for healthy teeth. As soon as I saw the list, the recipe that sprung to mind was my family’s favourite Chinese stir fry ♥

It features three of the six ingredients listed in the Infographic’s ‘Eat It’ column – purple cabbage, carrot and ginger. If you drink a glass of water with the meal, then follow it with a cup of green tea, then we’ve got all bar one of the ingredients covered (we’ll forget about the last one, salmon!)

This stir fry takes 20 minutes or less, so it’s perfect for busy week day nights or as a cheap, tasty (and healthy!) alternative to a weekend takeaway. It has a beautiful, distinctive Chinese flavour thanks to the Five Spice seasoning, which is a blend of star anise, fennel, cloves, cinnamon and black pepper.

Instead of eggs, we much prefer the texture and flavour of scrambled tofu in this stir fry. It’s so easy to make. You simply squeeze the excess water from the tofu (no need to press it), and crumble it into a wok…

… then stir in some soy sauce, garlic, ginger and a touch of turmeric to give it a lovely golden yellow hue.

The stir fry vegetables are then added to the wok, along with a sprinkling of Chinese Five Spice, some cashews and a little vegetable stock.

After a couple of minutes, the noodles are stirred in. (We prefer to use wholewheat noodles in this stir fry as they have a chewier texture which works well in Chinese dishes, but do sub with rice or other GF noodles if needed).

We add a final drizzle of soy sauce, then it’s done!

This meal is so speedy and simple to make. It has to be the perfect Chinese Fast Food!

[print_this]Serves 4
Hands-on time 20 minutes Cooking time 10 minutes
Ready in 20 minutes

Ingredients
200g / 7 oz wholewheat noodles (or use rice or other GF noodles, if needed)
½ TBSP oil
1 TBSP soy sauce (or tamari for a GF option), divided
1 block of firm tofu (about 400g / 14oz)
2 garlic cloves, minced
thumb-size piece of root ginger, peeled and finely grated
¼ tsp ground turmeric
1 tsp vegetable bouillon powder
1 large bag of mixed stir fry vegetables (about 480g / 17 oz / 6 cups of beansprouts, white cabbage, red cabbage, carrot, broccoli, onion, red pepper)
70g / ½ cup cashews (optional)
½ – ¾ tsp Chinese Five Spice

Method
Prepare a large pan of boiling water. Cook the noodles for 4 minutes, or until al dente. Drain and return them to the pan. Drizzle in ½ TBSP oil and stir through to coat the noodles. Set to one side.

While the noodles are cooking, prepare the stir fry. Drain the tofu and squeeze to remove excess water. Crumble the tofu into a non stick wok or deep sided frying pan (skillet). Drizzle ½ TBSP soy sauce into the pan and stir fry on a medium-high heat for a minute or two. Add the garlic, ginger and turmeric, and stir fry for a couple of minutes. Dissolve the vegetable stock in 4 TBSP of boiling water and add it to the pan along with the vegetables, cashews and Chinese Five Spice. Stir fry for 4 minutes. Add the noodles to the wok along with the remaining ½ TBSP soy sauce. Stir to thoroughly combine. (I add the noodles in small batches rather than in one go as I find it easier to combine them this way). The stir fry’s now ready to serve.

Any leftovers can be stored in the fridge for a day or two. Heat through in a non stick wok or frying pan before serving.

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Products used in this recipe (UK Stockists)
Cauldron Foods Original Tofu, available from the chilled aisle in most major UK supermarkets
Kikkoman Less Salt Soy Sauce, available from most major UK supermarkets
Suma Five Spice Seasoning, available from health food stores and via Amazon (Other Chinese Five Spice blends can be found on the spice aisle in supermarkets).
Blue Dragon Wholewheat Noodles, available from Waitrose, Sainsbury’s, Morrisons

Chopsticks are optional 😉

I would LOVE to be able to use chopsticks. I’ve tried so many times but I’m utterly useless. I’m the one in Chinese restaurants that has to put their hand up and ask for a fork. Shame on me!

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Crunchy Nut Apple Crumble (Vegan / Dairy-free) for Suma Blogger’s Network

Published on October 29, 2014 by Sharon16 Comments

This year we had a bumper crop of fruit on our apple tree. Thanks to the late September sunshine, within the space of two weeks the apples transformed from green and small to red and huge! We must have picked at least a hundred apples so far. And with this amazing bounty, we’ve been able to indulge in lots of delicious apple treats.

For this month’s Suma entry, I thought I’d share one of our all-time favourite Autumnal desserts – Apple Crumble ♥ I’ve lost count of the number of crumbles I’ve made this past month, but it could be getting on for ten!

As well as oats and wholegrain flour, I love to add some pecans and almonds into the crumble, which gives it a delicious crunch. Traditionally, this dessert has a fair amount of cane sugar and dairy butter in it. However, instead of cane sugar, I prefer to use coconut sugar and maple syrup as they add a delicious, caramel-like sweetness and beautiful golden hue to the crumble.

Instead of dairy butter, I use coconut butter (the aroma-free kind) or a non dairy spread. Through Suma, I discovered the Tiana Organic Coconut Cooking Butter and I’m loving it! It’s really versatile and you can use it for all kinds of cooking and baking. I made some scrumptious pasties with it last week. Unfortunately they were devoured before I could take any pics, so I’ll re-create them soon and post the recipe.

BTW, those lidded Pyrex glass dishes are really handy for cooking, storing and transporting the crumbles. I took a couple with me to Essex recently to share with our relatives. Stored in a thermal bag, six hours after I’d baked them they were still warm!

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This healthy twist on the classic Apple Crumble is packed with delicious flavours and crunchy texture. We love to serve it in colourful ramekins, either on its own or with a drizzle of non dairy cream, yogurt or custard. It’s delicious eaten warm or cold. Lil’ L and I actually prefer it cold as the topping firms up in the fridge for extra crunchiness!

Serves 6
Hands on time: 25 minutes Cooking time: 35 minutes
Ready in: 45 minutes

Ingredients
1 kg / 35 oz cooking apples (e.g. Bramleys), peeled, cored and sliced (about 7 medium apples)
1 tsp ground cinnamon
60g / 2 oz / 1/3 cup sultanas
3 TBSP fruit juice (or water)
3 TBSP maple syrup (or agave syrup)

Crumble Topping:
100g / 3½ oz / ¾ cup fine wholemeal (whole wheat) or chapatti flour (use a GF flour mix, if needed)
1 tsp baking powder
½ tsp ground cinnamon
60g / 2 oz / 4 TBSP aroma-free coconut butter (e.g. Tiana) or non dairy spread (e.g. Pure)
75g / 2½ oz / ¾ cup rolled oats (use certified GF oats, if needed)
4 TBSP coconut sugar (or unrefined caster sugar)
2 TBSP maple syrup (or agave syrup)
30g / 1 oz / ¼ cup pecans, chopped
40g / 1½ oz / ¼ cup almonds, chopped

Method
Preheat the oven to 180C (160C fan) / 350F / Gas 4.

Place the sliced apples, cinnamon, sultanas, juice and syrup in a large saucepan. Partially cover with a lid and simmer for 15 minutes until the apples are soft and fluffy. Taste test and add more sweetener, if needed.

Meanwhile, prepare the topping: Place the flour, baking powder, cinnamon and coconut butter in a food processor and pulse until the butter is fully incorporated. Tip into a bowl and stir in the oats, sugar, syrup and nuts.
Spoon the apples into a 1.5 litre / 1½ quart ovenproof dish. Sprinkle the crumble on top. Bake for 20 minutes or so, until the topping is golden.

Stored in an airtight container, it will last up to a week in the fridge, or for weeks in the freezer.

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Products used in this recipe (UK stockists)
Pyrex Rectangular Lidded Dish, available from Amazon (currently discounted to £3.50)
Magimix Food Processor
Tiana Coconut Cooking Butter, available from Suma, health food shops and online
Biona Organic Coconut Sugar, available from Suma, health food shops and online
Suma Organic Sultanas, available direct from Suma, via Amazon, and independent health food shops (love that they come in recyclable packaging!)
Clarks Original Maple Syrup, available from Tesco, Asda, Sainsbury’s, Morrisons

What’s your favourite fruit crumble? For me, it’s a close call between apple and plum 🙂

Have you made any crumbles this Autumn/Fall? If you’ve posted any recipes, please do share below xx

Chocolate Granola Clusters with Hazelnuts, Pecans and Cranberries

Published on October 24, 2014 by Sharon15 Comments

Today, I’d like to share another of my family’s favourite granola recipes. Filled with hazelnuts, pecans, cranberries and chocolatey goodness, this granola is perfect for this season.

Chocolate Granola Clusters with Hazelnuts, Pecans & Cranberries

My garden is bordered by cob nut trees, and this year they produced the most amazing crop. I made a deal with the squirrels whereby I would collect nuts from the low hanging branches, and they could have the rest. They then got to work, burying nuts all over my lawn and flower beds, and in my plant pots. Invariably they forget where they’ve buried them and we end up with nut trees growing literally everywhere!

I’m not going to complain though. Nut trees are awesome!

And once they’ve matured, cob nuts are very similar in taste and texture to hazelnuts, so I put them to good use in yummy recipes, like this granola.

As I’ve mentioned in previous posts, Lil’ L loves home-made granola, especially when it’s formed into clusters. It’s so easy to make. You simple press down the mixture as if you’re making a thin granola bar then, once completely cooled, you break it into clusters.

Our favourite sweetener for granola is maple syrup. This adds a delicious caramel-like sweetness, rather than a ‘sugary’ flavour. I use Clarks Original Maple Syrup, which is a blend of maple and carob syrups. It’s widely available in the UK, and a fair bit cheaper than pure maple syrup. I really like its flavour and consistency, which is slightly thicker than the pure grade syrup.

These granola clusters are wonderful for breakfasts, snacks and desserts. For breakfast, we like to serve them with natural non dairy yogurt (such as Alpro) or milk. For an omega-3 boost, I often add a light sprinkling of ground linseed and finely chopped walnuts before serving. I also sprinkle in a few extra cranberries to brighten up the bowl.

Chocolate Granola Clusters with Hazelnuts, Pecans and Cranberries

Layered with yogurt and fresh or frozen fruits, the clusters also make a delicious dessert or after-school snack. They look really fancy yet take literally seconds to throw together!

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These granola clusters make a wonderful breakfast, snack or dessert. While they taste decadent, they are packed with healthy nutrient-rich ingredients including wholegrains, heart-healthy fats, minerals and vitamins. For a fancy treat, layer up the granola with yogurt and fruits to make a parfait. Despite taking only seconds to prepare, it looks really beautiful and is bound to impress family and friends.

Makes around 12 servings
Hands on time: 10 minutes Cooking time: 40 minutes
Ready in: 60 minutes

Ingredients
300g / 10½ oz / 3 cups rolled oats (use GF oats, if needed)
100g / 3½ oz / ½ cup buckwheat, rinsed and drained
4 TBSP cocoa powder
3 TBSP coconut sugar (or unrefined caster sugar)
¼ tsp salt
75g / 2½ oz / ½ cup hazelnuts
65g / 2¼ oz / ½ cup pecans
70g / 2½ oz / ½ cup dried cranberries
150 ml / 5¼ fl oz / ½ cup maple syrup (or agave syrup)
2 tsp vanilla extract
3 TBSP virgin coconut oil, liquefied

Method
Get prepared
Preheat the oven to 150C (130C fan) / 300F / Gas 2.
Line a large baking tray (38 x 26cm / 15 x 10 inches) with non-stick baking paper.
If your coconut oil is solid, place in the oven in a heat proof bowl for a couple of minutes until it has liquefied.
Roughly chop the nuts.

Ready, set, go!
In a large bowl, mix together the oats, buckwheat, cocoa powder, sugar and salt. Stir in the nuts and cranberries*. Pour in the maple syrup and vanilla extract, and stir until all the grains are coated. Add the coconut oil and stir until thoroughly combined.

Spread the granola out evenly on the prepared baking tray. Press down firmly so that the mixture sticks together as if you were making a thin granola bar. Bake for 40 minutes. Remove from the oven and allow to completely cool.

The granola will firm up on cooling. Break up the granola into clusters and transfer to an airtight jar. Stored in a cool place, the granola should keep for weeks.

*If you’d like to preserve the colour and nutrients of the cranberries, add them to the granola once its baked.

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Products used in this recipe (UK stockists)
Mornflake Superfast Oats, available in Asda, Morrisons, Tesco and The co-operative (Gluten-free oats are available from the ‘Free From’ aisle in major UK supermarkets and health food stores)
Tesco Buckwheat (found in the wholefoods section) (Buckwheat is also available in health food stores and online)
Biona Coconut Sugar, available from health food stores and online
Dried Cranberries (sweetened with pineapple juice), available from the wholefoods sections in Tesco and Waitrose
Clarks Original Maple Syrup available in Tesco, Asda, Morrisons and Sainsbury’s
Essential Organic Virgin Coconut Oil (available in health food stores and online)

Enjoy! xx

Postscript
Sirilipons … ‘Secret’ nibbling eh? I wondered where the bottom right hand corner had gone. It looks like a giant mouse has been at it. You are so busted!

Autumn-Inspired Apple and Almond Breakfast Smoothie

Published on October 15, 2014 by Sharon11 Comments

After an exceptionally warm and summer-like September and early October, Autumn has finally arrived in Bath. The Virginia creeper seems to have magically transformed overnight from lush green to vivid red, and the river and canal paths are littered with crunchy brown leaves and horse chestnuts. It most certainly is a beautiful time of year ♥

And though the weather has cooled off a little, I’m still enjoying my daily smoothies. I often have them as a breakfast or lunch on the go, so I add ingredients like nut butters and chia seeds for protein, slow-release energy and to keep hunger pangs at bay. Lil’ L also enjoys smoothies as an after-school snack or evening dessert.

One of our current favourites is this Autumn-inspired Apple & Almond Smoothie (which I shared on The Road to Less Cake last month).

The nut butter, yogurt and chia seeds add a delicious creaminess to the smoothie as well as packing in lots more nutrients. The smoothie provides a good dose of protein, fibre and heart-healthy fats (including omega 3), as well as antioxidant vitamins C and E, and trace minerals such as calcium, iron and magnesium.

And another great thing about this smoothie is that you can sneak in a handful of spinach and it doesn’t affect the taste at all!

Until recently, Lil’ L hasn’t been a fan of green smoothies. He likes his smoothies to be the ‘right’ colour. In his eyes, berry smoothies should be pink or purple, while pineapple or mango smoothies should be yellow. For him, a berry smoothie that’s bright green is just wrong. However, one day it dawned on me that I might get away with adding spinach to our usual apple and almond smoothie. Apples can be green, right?

I decided to give it a try when he arrived home from school one day. Here’s how the conversation went…
“Hi!” I call out. “I’ve made you a smoothie!”
“Great! Thanks!” he replies enthusiastically. I hand him the smoothie and there’s a pause, followed by a despondent “Oh…. it’s green”.
“Yep, it’s a green apple smoothie. Give it a try. I’m sure you’ll love it”.
With trepidation he takes a sip. “Mmm, it’s really nice!” he says with surprise. Then there’s a pause…. “So what’s making it green?”
Darn, 10 year olds are sharp. Clearly the ‘green apple’ thing won’t wash with him, so I decide to own up and tell him it’s spinach. He thinks about it for a moment then decides it doesn’t matter after all. Green or not, it tastes really good.

Hallelujah, the green smoothie hang up is finally over! In hindsight, I wish I’d introduced green smoothies when he was much younger. That way, he would have grown up thinking that green berry or tropical smoothies are normal. Never mind, he’s on board now and I’m really excited to try out lots more concoctions over the coming weeks (especially as I’ve got an awesome new blender to play with).

So if you’ve got any green smoothie phobes in the family, I highly recommend trying this one on them. Start with a small amount of spinach so it’s a delicate light green rather than scary green and see what they think (just don’t mention the spinach until they’ve given it a thumbs up 😉 ).

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This smoothie is perfect for breakfast on the go or as a post-school or exercise snack. Unlike regular fruit smoothies, this one is a great source of slow-release energy and will keep you feeling full up for hours.

Hands-on time: 5 minutes

Serves 1 as a breakfast (or two as a snack)

1 medium organic apple, cored and chopped (no need to peel if you have a powerful, high speed blender)
1 tsp ground cinnamon
2 TBSP almond butter
1 TBSP chia seeds
handful of spinach leaves (optional)
120ml / 4 fl oz / ½ cup almond milk (or other non dairy milk)
120ml / 4 fl oz / ½ cup non dairy natural yogurt
1 tsp maple syrup, or to taste

Place all the ingredients in a blender. Pulse a few times to break up the apple, then blend on high speed until smooth. Taste test, and add more sweetener, if desired.

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Products used in this recipe
Alpro almond milk and natural yogurt, available in major UK supermarkets
Meridian almond butter, available from Tesco, Waitrose, Sainsbury’s, Ocado and health food stores
Chia seeds, now available from Tesco, Ocado, health food stores and online (I knew the supermarkets would catch up 😉 )
Clarks maple syrup, available from most major UK supermarkets

Chocolate Cranberry Oatmeal Cookies (Dairy-free / Vegan)

Published on October 10, 2014 by Sharon13 Comments

I was going to share a recipe for my favourite almond breakfast smoothie today, but chocolate cookies seem far more appropriate for a Friday 😉

I also had a special six year old in mind when I made the switch. Like me, he has a dairy allergy, but he’s also allergic to nuts and seeds. I’ve been posting lots of recipes with nuts lately, so it’s high time I redressed the balance.

This time of year, I love using dried cranberries in my baking. In cookies, they glisten like little rubies, especially when set against a backdrop of dark chocolate.

Until recently, I found it difficult to find dried cranberries that weren’t laden with cane sugar. However, I’m really pleased to see that the supermarkets like Tesco and Waitrose are now stocking cranberries sweetened with pineapple juice in their wholefood sections. To me, they taste far nicer than the sugar coated fruits.

These double choc chip cookies taste pretty decadent, but they contain lots of good stuff. The wholegrain flour and oats provide protein, fibre and slow release energy, while the cocoa and cranberries add antioxidants, vitamins and minerals.

Freshly baked, the cookies have a crisp outer shell and warm, fluffy interior. They firm up in time, but are equally delicious. The cookies freeze really well too. I often freeze half of the batch so I’ve got a ready supply for lunchbox treats, afterschool snacks and coffees mornings with the girls.

These cookies have been a big hit with friends and family. I hope you enjoy them as much as we do.

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Makes 20 cookies (freezable)
Hands-on time 20 minutes Cooking time: 15 minutes
Ready in: 38 minutes

Ingredients
135g / 4¾ oz / 1 cup fine wholemeal (whole wheat) or chapatti flour
43g / 1½ oz / 1/3 cup cocoa powder
¼ tsp baking powder
¼ tsp bicarbonate of soda (baking soda)
½ tsp salt
100g / 3½ oz / 1 cup rolled oats
85ml / 2¾ fl oz / 1/3 cup soya milk (or other non dairy milk)
74ml/ 2½ fl oz / 1/3 cup organic rapeseed (canola) oil (or other neutral-flavoured oil)
1½ tsp vanilla extract
160g / 5½ oz / ¾ cup unrefined caster sugar (or 1 cup coconut sugar)
50g / 1¾ oz / ¼ cup dark choc chips
78g / 2¾ oz / ½ cup dried cranberries

Method
Preheat the oven to 180C (160C fan) / 350F / Gas 4. Line two large baking sheets with non stick baking paper.

Sift the flour, cocoa powder, baking powder, bicarbonate of soda and salt into a large bowl. Add the oats and stir to combine.

In a separate bowl, whisk together the milk, oil, vanilla extract and sugar until smooth and fully combined.

Mix the wet and dry ingredients together. Stir in the choc chips and cranberries.

Scoop heaped tablespoons of dough onto the prepared baking sheet. Lightly press the tops to flatten slightly. Bake for 15 minutes, or until the top of the cookie is dry to touch. Leave the cookies to cool (they will firm up as they cool) then transfer to a wire rack.

When completely cooled, store in an airtight container where they will keep for up to a week. These cookies also freeze well. Stored in a bag or container with greaseproof paper between each layer, the cookies should keep for weeks. [/print_this]

I just need to work out how to gluten free these cookies now, and we can all tuck in. If any GF vegan bakers can share their wisdom, it would be very much appreciated!

Have a wonderful weekend everyone xx

Stuff I’m Loving – Autumn 2014

Published on October 3, 2014 by Sharon18 Comments

The market for tasty, healthy snacks and dairy-free alternatives seems to have exploded this year! Honestly, every time I visit the supermarket the ‘free from’ aisle seems to grow bigger and bigger! I love checking out new products and sharing my favourites with you in these posts. I also love to hear about your new discoveries so please do share them in the comments section below. I’m always on the look out for new things to try!

Here are five yummy goodies that me and the family have been loving lately…

Ombar Organic Coco Mylk Chocolate Bar
Dairy free / Gluten free / Vegan
Individual bars (35g) £1.99
Ombars are no ordinary chocolate bar. They’re made with raw organic cacao which not only gives them rich flavour, but also means that each little bar is packed with antioxidants and minerals. The bars are gently sweetened with organic coconut sugar (perfect for me as my body tolerates cane sugar less and less well these days) and some of the bars, like the Coco Mylk and Strawberries & Cream, also include probiotics (‘friendly bacteria’).

I’ve loved all the flavours I’ve tried so far but my absolute favourite has to be Coco Mylk. With its creamy flavour and melt in your mouth texture, it’s like a high quality milk chocolate, yet its 100% vegan. While the bars might seem pricey for their size, the chocolate is incredibly satiating, so I find that a little goes a long way. Since Coco Mylk is my favourite flavour, you can imagine how delighted I was to find a bar in my latest TVK Box!

Ombars are currently available in the UK in independent health food stores and online.

Propercorn Sweet & Salty
Dairy free / Gluten free / Vegan
Individual bags (30g) – 75p, Family bags (90g) – £1.59
Lil’ L and I had never tried sweet and salty popcorn before, so when a packet arrived in our August TVK box, we couldn’t wait to tuck in! We were amazed at how well the flavour combo works, and loved how the brown sugar coating gave the popcorn a light ‘crunch’ as you bit into it.

Since Lil’ L discovered that Waitrose sells Propercorn, a family size bag seems to magically appear in my shopping basket every week. It’s his favourite treat for movie nights and, since it’s so light, he also likes to stash a bag in his backpack for school trips and biking adventures.

Propercorn individual and family bags are currently available in Waitrose; individual bags are available in Tesco.

Nakd Bars
Dairy free / Gluten free / Vegan
Individual bars (35g) 75p; Multipacks (4 x 35g) £2.70
My family are big fans of Nakd bars and I like to keep a stash in backpacks and handbags for snacking on the go. I love how they’re made of 100% natural ingredients (basically raw fruits and nuts squashed together) with no added sugars, syrups or oils. They come in nine flavours and there are three in particular that I absolutely adore – Cocoa Orange, Cocoa Mint and Caffe Mocha. The packaging’s really cool too!

In the shops, you can buy individual bars and four bar multipacks. Selection boxes are also available from the Nakd website. I love the ‘Find Your Favourite’ box which has one of each bar in the range. It makes a yummy treat for health conscious friends. I recently sent one to a friend that was going travelling as a ‘bon voyage’ gift.

You can get great deals on Nakd bars in the UK supermarkets, so I stock up whenever I spot them on offer. This month, Waitrose are offering two bars for £1 and two multipacks for £4.

Oatly
Dairy free / Vegan
Oat drink (1 litre) £1.39-1.49; Organic Creamy Oat (250ml) 75p
I’ve only recently discovered the Swedish company Oatly, but they’ve been making oat drinks since the early 90s. In Sweden, Oatly is the number one milk substitute, and they’re rapidly growing in popularity here too. There are currently five Oatly products available in the UK. The Organic ‘milk’ only has three ingredients – oats, water and a little salt. For those that prefer fortified ‘milks’, the one in blue packaging comes fortified with calcium and vitamins D2, riboflavin and B12. There’s also a dairy-free alternative to single cream called ‘Organic Creamy Oat’, which is perfect for drizzling on desserts and can also be used for cooking.

Oatly has recently had a re-brand and the new packaging is really cool!

The Oatly ‘milks’ are available in most major UK supermarkets, and the cream alternative is currently available in Tesco and Waitrose. Since they have such a long shelf life, I like to stock up on the UHT ‘milks’ when they’re on offer. Both Waitrose and Sainsbury’s are currently offering multibuy deals (3 for £3; 2 for £2).

Hoots Snacks
Dairy free / Vegan
Individual bag (38g) £0.60
We first discovered Hoots through the September TVK box, and were delighted to meet the team behind this delicious snack at London VegFest last weekend ♥ Hoots sell a range of oven baked snacks made of wholegrains and mixed seeds (all free from added colours, flavours, preservatives and MSG). The pickled onion flavour is lush! For me, it tastes like a healthy version of my favourite childhood junk food – Pickled Onion Monster Munch! Lil’ L loves them too, and has enjoyed taking them to school and on trips as a ‘treat snack’.

They’ve only recently launched in the UK and aren’t widely available, so I’ll update this post once they launch nationwide (Fingers crossed that will be soon!)

Over to you, lovely readers ♥ Have you discovered any new yummy plant-based products lately?