The Greedy Fox King William Street Blackburn - 25th February 2015
The Greedy Fox has only been open for three weeks and grabbed our attention as on the board outside, one of the dishes served was falafels and houmous, which I love, so hence we chose it for lunch. To be honest I had found few vegan options on any menus in Blackburn, other than jacket potato and baked beans, but its not often we visit so maybe there are places we do not know about. However The Greedy Fox is something a little different and is in a good location in the town centre. The friendly young lady behind the counter explained the falafels and houmous were served with tomato and onion salad and pitta bread. I explained I followed a vegan diet and asked what the falafels were made from and immediately the chap behind the counter, whose name was Islam and the owner told me exactly what the ingredients were, so I happily placed our order for two alongwith Earl Grey teas. The falafels were some of the best I have had and the dish was spot on for a light lunch, next time I will try the Egyptian platter which can be made vegan without the feta. Service was very friendly and helpful and when next in Blackburn I will definitely return.
The Three Fishes Mitton Road Whalley - 19th February 2015
This was our second visit to The Three Fishes this year and I am sure there will be many more. I always contact an establishment at least two weeks in advance to give plenty of notice and in this case, had confirmation from Manager Martin that all was organised.
I am also very happy to have whatever head chef Ian has created as I have complete faith in his understanding of what vegan means and so here is his menu below:
I was very impressed with the concept of the starter and sadly my photo does not do it justice, think I need to upgrade my mobile phone as the camera is not the best. But I loved the dish particularly as it was so light but full of flavour, one thing I do not like is a huge filling starter, as I struggle with three courses anyway. This dish got top marks.
Mains was very filling and I could not eat all of the fritters but not from want of trying to, they were so moreish, lovely light batter and sweet onion, the bean stew was really good too and the beans were perfectly cooked, a pet hate is overcooked pulses so they go to mush, this was far from that.
Dessert was quite refreshing with the fruit base and the cinder toffee added a nice crunchy texture to the soft fruit, I just managed to polish it all off, ending another great meal, well fed and full.
I love the attitude of the team at The Three Fishes, very accommodating as to special diets and I think even if I just turned up, they would do their utmost to provide a tasty vegan meal. It will not be long before I make a return visit.
I am also very happy to have whatever head chef Ian has created as I have complete faith in his understanding of what vegan means and so here is his menu below:
I was very impressed with the concept of the starter and sadly my photo does not do it justice, think I need to upgrade my mobile phone as the camera is not the best. But I loved the dish particularly as it was so light but full of flavour, one thing I do not like is a huge filling starter, as I struggle with three courses anyway. This dish got top marks.
Mains was very filling and I could not eat all of the fritters but not from want of trying to, they were so moreish, lovely light batter and sweet onion, the bean stew was really good too and the beans were perfectly cooked, a pet hate is overcooked pulses so they go to mush, this was far from that.
Dessert was quite refreshing with the fruit base and the cinder toffee added a nice crunchy texture to the soft fruit, I just managed to polish it all off, ending another great meal, well fed and full.
I love the attitude of the team at The Three Fishes, very accommodating as to special diets and I think even if I just turned up, they would do their utmost to provide a tasty vegan meal. It will not be long before I make a return visit.
Benedicts Cafe Bar George Street Whalley - 10th February 2015
I visited Benedicts with a friend for lunch and as usual it was quite busy even on a chilly Tuesday lunchtime. There are several options on the menu which can be veganised, but I was quite happy to chose from the side dishes of houmous, pitta bread and olives, cajun potato wedges less the dips but extra houmous and a side salad. I had plenty to eat as you can see from the photos, I had a nice pot of Earl Grey with the meal and a large Americano coffee after. I like Benedicts, its a very chilled out atmosphere for any kind of eating, whether it be breakfast, brunch, lunch, afternoon tea or early dinner and they are always happy to amend dishes to suit.
Kale And Potato Soup
I have never been a big lover of kale but having had it on the fabulous vegan menu at The Midland Hotel, Morecambe, I asked the chef for tips, his answer being, blanch chopped kale in boiling water for two mins and then use it whatever dish you are making. I like to stirfry it gently in oil with garlic and chilli. Now I am addicted to kale and it is on my shopping list every week and below is my recipe for kale and potato soup. My way of cooking soup, unless I am following a recipe, is a little hit and miss, just throw aload of things into a pan and hey presto! On this occasion my throw things in philosophy backfired, what I should have done is add the kale for the last few mins, otherwise it loses its lovely vibrant green, as you can see from the sludgy green in the photo below, lesson learnt! It does not detract from the flavour though.
200 g of chopped kale blanched for two mins
3 small onions chopped
1 garlic clove chopped
6 small potatoes peeled and chopped
1 vegan stock cube made up with a 750 ml of water
2 tbsp rapeseed oil or oil of choice
Salt and pepper
Saute the onions, garlic and potatoes in the oil until the onions are translucent, add the stock and salt and pepper to taste and cook until the potatoes are tender. Add the kale and cook for two to three mins and then blend until smooth, if the soup is a little too thick, add a little water to dilute. I like to serve it with a drizzle of olive oil or soya cream or whatever you fancy, toasted nuts and seeds would also be good.
200 g of chopped kale blanched for two mins
3 small onions chopped
1 garlic clove chopped
6 small potatoes peeled and chopped
1 vegan stock cube made up with a 750 ml of water
2 tbsp rapeseed oil or oil of choice
Salt and pepper
Saute the onions, garlic and potatoes in the oil until the onions are translucent, add the stock and salt and pepper to taste and cook until the potatoes are tender. Add the kale and cook for two to three mins and then blend until smooth, if the soup is a little too thick, add a little water to dilute. I like to serve it with a drizzle of olive oil or soya cream or whatever you fancy, toasted nuts and seeds would also be good.
Bakerie Lever Street Manchester - 4th February 2015
We love the Northern Quarter in Manchester one of our favourite to frequent and so paid our second visit for lunch to Bakerie. The place is easy to find and once inside has a nice chilled relaxed atmosphere, typical of the Northern Quarter vibe. We were quickly given menus and drinks ordered and then our food order taken by Emma, our friendly waitress. My husband ordered the roasted vegetable, halloumi and olive tapenade wrap and I ordered homemade vegan falafels, houmous, cherry tomato and cucumber sandwich on foccacia bread with a side order of cajum potato wedges. Interesting that it states on the menu that all their breads are suitable for vegetarians and vegans and they also have a good selection of vegan wines highlighted on the wine list. Our food quickly arrived and was equally as quickly devoured. We could not fault the sandwiches or the very moreish potato wedges or the service. We were asked by two different members of staff if the food was to our liking, our empty plates proved it was. I will definitely be returning when next back in Manchester.
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