This April we turned 2! We threw a little party to help celebrate the launch of our new logo and branding by talented Brighton based designer Tomas Morren. Thank you to everyone who came along and made it a great night. Again we can't thank you enough for all your support, here's to another year of plant based fun! Did you get your hands on a goodie bag? This years treats included a cactus from Hi Cacti, Alchemy's superblends energy elixir, Tea from Bird and Blend tea co, a free coffee from Cafe Plenty, a hello dodo postcard, a Brighton Gin stick of rock, and a Planted raw brownie. Here are a few pictures of the night.
450g Dried Orecchiette or homemade – recipe here
400g Purple sprouting broccoli or tenderstem broccoli
3 Cloves of garlic
1 Fresh chilli or a sprinkling chilli flakes
Salt and pepper
Method – Serves 4 as a main
- Make the pasta – Follow this recipe
- Boil the broccoli until tender (about 15 minutes). Once tender, add the fresh pasta into the boiling water with the broccoli. Cook for 2-3 minutes. You can taste the pasta to ensure it’s done. Drain. If using dried pasta add it into the boiling water 5 minutes after you’ve added the broccoli.
- In a separate saucepan add some olive oil the 3 cloves of crushed garlic and the chilli. Put the drained broccoli and pasta into the saucepan and gently fry so it’s all mixed together. When serving pour a nice glug of extra virgin olive oil on top.
NB: If there are some large chunks of broccoli cut them down so the broccoli is all equal in size.
Here at Planted HQ we're all about supporting local businesses. We LOVE these adorable cocoon shaped herb planters! Our lovely friend Paula has recently launched textile business Cocoon&Me, where she hand makes crocheted planters amongst other goodies. Perfect for hanging in the kitchen where you can grab your favourite herbs for cooking, they also have a pot inside them which stores water so your herbs can keep nice and fresh. The cocoons themselves are made out of Jute, a natural plant fibre.
You can buy direct from Paula and can also find a selection of planters at the gorgeous Spiderplant shop on Gardner Street in Brighton. Cocoon&Me's Open House will be on until 28th May (202 Ditching Road) where you can buy this little pots and browse their current range.
So that's it! A whole month of daily posts marking one year of Planted. Thank you to everyone that has read our posts on our Top 5's and please let us see any of our recipes you've tried and tested.
We'd like to have one last celebration by giving away 2 tickets to one of our pop up events which will include a 5 course dinner and welcome cocktail. All you have to do is follow us on Instagram, like the picture below and tag the person you'd like to bring with you. We don't just pop up in Brighton, so feel free to enter if you're in London or elsewhere in the country. The competition closes on 5th May where a name will be chosen at random. Good luck!
4 Celery stalks
½ Broccoli head
½ Big bunch of parsley
1 inch chunk of fresh ginger
Method – Serves 2
- Wash all the ingredients. If using non-organic ginger then peel, otherwise leave the skin on.
- Put in the juicer and juice.
We love going to vegan festivals, especially when there is lots of amazing vegan food on offer. We love the buzz of like-minded conversation and exciting new food start ups being supported by the community. The vegan food scene in England has really taken off in the past couple of years and vegan festivals are popping up more regularly. We've compiled our top 5 that we think you should check out.
Vevolution is an educational start-up on a mission to showcase people with great stories and ideas to create a better world. The incredible Judy and Damian held the biggest vegan conference in Europe last year and will be back in November 2017 for another day packed full of inspiring speakers and delicious plant based food. In the meantime, they've been holding monthly events at The Trampery in Shoreditch, showcasing the leading lights in the vegan and conscious living movement. Tickets are very reasonably priced and you'll always leave with a great goodie bag.
You've probably heard of VegFest as they've been going since 2003 and seem to be taking over the country! They started out in Bristol with the vision of showing people how easy it can be to go vegan. They fill their venues with food, clothing and ethical consumables and have lots of cooking demos and talks on throughout the day. This is one to take your meat-eating friends too, to show them how big a variety there is out there when turning vegan.
Vegan veterans Viva! concentrate on spreading the vegan message through their fantastic magazine and festivals around the country. They do this by sneaking in and filming what really happens in factory farms and showing them nationwide. These guys aren't afraid to expose the truth behind the farming industry. Since 2004, almost 100,000 people have attended their festivals and they've had a phenomenal impact on changing people's views on what they eat.
More of a market than a festival, but who cares when the food is this good! The Hackney Downs Vegan Market is a collaboration between Fat Gay Vegan and Eat Work Art at Hackney Downs Studios. In the spirit of inclusion and for the promotion of people often overlooked at mainstream vegan events, they have earmarked the percentage of stalls for those traders who identify as BME, LGBTQ, people with disabilities and/or as women. So get down for some incredible plant based food and support local vegan businesses.
One of our favourite magazines, Vegan Life, are now holding a two day event to celebrate plant based living in London and Manchester. They showcase the very best of all things vegan for the cruelty conscious consumer and shine a light on trend setting brands. The next events aren't until next year, but get your hands on one of their magazines for a good read.
Today we celebrate our 1st year of Planted! This time last year we packed up our full time jobs and embarked on our plant based dream of running pop ups. A year on and we still can’t believe we wake up each day doing what we love. We’ve met so many lovely people along the way and we’re throwing a party to say thank you to all of our supporters.
Our party will be raising money for two charities that our close to our hearts – Diabetes UK and The Forever Friends Appeal. There will be plant-based food, delicious cocktails, music and some amazing goodie bags for the first 50 people to get tickets. All proceeds go to charity.
Tonight we'll be serving up this rhubarb, elderflower and rosemary cocktail to out party guests! Here's the recipe.
35ml Vodka (we use Utkins UK5 Organic Vodka)
To make the puree
1. Make the puree by chopping the rhubarb into smallish chunks and cooking it in a pan with some brown sugar and a dash of water until it softens. Blend with hand blender and leave to cool. You can make this in advance and keep in fridge.
2. Put a handful of crushed ice into a glass then add a spoonful of rhubarb puree, a measure of elderflower and 35ml of vodka. Top up the glass with soda water and put a sprig of rosemary into the glass to use as a stirrer and give it a little herby infusion.
Ingredients - Serves 4
200g flat rice noodles
5 cloves garlic
Bunch of spring onions
Bunch of coriander
200g firm tofu
4 Tbsp tamari
4 Tbsp brown sugar or maple syrup
2 Tbsp brown miso paste
1 Tbsp tamarind paste
100g chopped peanuts
First make the sauce. Combine the tamari, brown sugar, miso paste and tamarind paste in a bowl and whisk. Set aside.
Next, prepare the noodles by following the instructions on the packet. Usually, you would boil them for roughly 10 mins. Add a little vegetable oil to the water so the noodles don't stick together.
Using a peeler, peel the carrots into thin strips. Chop the spring onion and garlic.
Add a glug of sesame oil to a large wok and break up the tofu with your fingers to resemble scrambled egg. Fry this off for two minutes before adding the carrots, spring onion, garlic and beansprouts.
After the veg has cooked for a few minutes, add the cooked noodles and prepared sauce. Toss in the wok for a couple of minutes so everything is evenly covered. Add a splash of water if you'd like the dish to be more saucy.
Serve with chopped peanuts, a big handful of coriander and lime wedges.
You’re probably thinking hang on a minute beer isn’t veggie? Well, no actually a lot of it isn’t! It’s all to do with how the beer is strained. A product called isinglass is used which is actually the dried swim bladders of fish. This sticky collagen like substance is used to clarify beer and make the yeast settle. During the isinglass straining process small particles of fish are left in the beer. Not very appetizing, right?
Anyway, good news! The craft beer movement has meant more and more beer now doesn’t include this ingredient. Craft beer companies are using a more natural process of making beer with taste at the forefront. The hoppy and hazy craft beers avoid isinglass as it would remove all the taste. The bigger commercial breweries use isinglass as its cheaper to make beer that way. Thanks to modern technology, beers are now able to drip clear on their own. So the future of beer is looking cruelty free.
Even better news in 2016 Guinness HQ announced that they were to stop using isinglass and make their product completely vegan.
So remember - Cloudy beer = more natural and veggie friendly!
If you’re unsure if your alcohol has animal products in it then the website Barnivore is a great resource.
Ingredients – Makes enough for 2
250g Penne of your choice (we use doves farm gluten-free brown rice penne)
150g Cashews (soaked overnight)
300ml Vegetable stock
1tsp Dijon mustard (heaped)
2 Cloves of garlic
2tbsp Nutritional Yeast
A grating of fresh turmeric
Pinch of Saffron (crushed in some warm water)
Pinch of salt and pepper
- Cook the pasta to the packet instructions.
- Put the rest of the ingredients into a blender until very smooth, this can take up to 10 minutes depending on how strong your blender is.
- When the pasta has cooked drain it and put it back into the pan. Add the creamy yellow sauce and stir with the pasta for 5 minutes until thickened.
We absolutely love this time of year. Spring has officially sprung and it feels like everything is starting to grow again. Foraging for food might feel quite daunting at first, but once you’ve had a few successful trips it’s one of the most satisfying and rewarding things to do. We love picking elderflower for cordial and make a damn good foraged hawberry ketchup! April is all about wild garlic. A few days ago we went on a lovely walk in a beautiful woodland on the hunt for some for one of our dishes at our pop up last night.
The possibilities are endless with this good for you ingredient. The most popular thing to make is pesto, but you can add it to stir frys, pasta sauces, or blanch it like spinach and drizzle with oilve oil. Yum! This year we’re going to have a go at pickling some so we can use it later in the year.
Where to find wild garlic – it usually grows in woodland next to streams. Wild garlic season is April – June with the later growth being slightly on the bitter side. The white flowers are completely edible too and pack a garlicky punch!
Have you ever foraged for foods? What’s your favourite thing to pick?
Here at Planted HQ we're all about preserving the health of our planet, along with the humans and animals on it. The first Earth Day was celebrated in 1970 when 20 million people took to the streets of America to protest the industrial revolution. Now, every year on April 22, we plant trees, clean up coral reefs, sign petitions and make plans for a better future for our planet. The issue of climate change is becoming more and more devastating, and we can all do more to put a stop to it. In the words of Leonardo DiCaprio - 'This is the most important issue of our time' (before the flood).
Animal agriculture is responsible for more greenhouse gas emissions than the combined exhaust from all transportation. Forests—which absorb greenhouse gases—are cut down in order to supply pastureland and grow crops for farmed animals. Animal agriculture is also guilty of being one of the largest consumers of water and producers of waste. Feeding massive amounts of grain and water to farmed animals and then killing them and processing, transporting, and storing them is extremely energy-intensive. By cutting down on your meat consumption, you will be taking a powerful step towards halting climate change. We don't expect people to go vegan overnight (although we did, so it is possible!), but making conscious decisions in your day to day life will have more of an impact than you think.
Today, we are celebrating Earth Day with a pop up at The Longhouse, where 22 people will come together to share a 5 course vegan feast. We can't wait to cook for our guests and show them how delicious plant based food can be. Cooking for non vegans at our pop ups and seeing them leave surprised and inspired to eat more plants is extremely rewarding and assures us that we're doing our bit.
2 Cans cannellini beans
2 Lemons (juiced)
Bunch of Parsley
Salt and pepper
- Roughly slice the leeks and gently fry in a pan with some olive oil.
- Once leeks have cooked down a little add the lemon juice and cannellini beans. Let gently simmer for 10 minutes then season and stir through some roughly chopped parsley.
We LOVE chocolate. Lots of people ask us if you can still eat chocolate as a vegan and the answer is yes – there is sooooo much choice. And on the plus side you’ll be supporting independent smaller businesses by buying their chocolate as opposed to the big names, which also happen to be full of sugar.
Dark chocolate and raw chocolate is actually good for you, we love to eat a square (or two, or three, or four) after dinner. It is said to be a natural digester and tells your body you’re done eating for the night.
OMG, when we first tried this chocolate we thought we’d died and gone to heaven. It is incredible. Our favourites are the hazelnut truffles or the raspberry ones.
Have you seen Pana chocolates instagram? If not, stop what you're doing and head there right now. It is one of the most beautiful instas out there. Based in Australia this chocolate is raw, organic and handmade. A chocolate that's full of antioxidants, amino acids, vitamins and minerals. Sounds pretty good huh? Tastes amazing!
We first tried this chocolate when it came in a goodie bag at Vevolution festival. Organic raw chocolate that contains live cultures, it really is melt in the mouth! They started their business in a tiny kitchen. You can read more about their story here.
Based in Sussex, this was one of the first raw chocolates we tried when going vegan. It’s really delicious and comes in handy snack sizes. They also do a range of chocolate covered mulberries, raisins or goji berries. A superfood chocolate hit!
Craving milk chocolate? Well this is the closest thing to it. Probably not as nutritionally good for you as the others, but it is amazing! Especially if you’re in need of that sweet chocolate hit. We buy it for a treat, great for a cinema snack.
2 Garlic Cloves
5 tbsp Chickpea flour
½ tsp Cayenne
½ tsp Cumin
Salt and Pepper
- Cut the broccoli into chunks and whizz up in the processor with the onion and garlic. Add the other ingredients and whizz up some more until it starts binding together.
- Using your hands make patties and then shallow fry.
2 Avocados (make sure they’re ripe)
1 Garlic clove
A little bit of plant milk
Salt and pepper
- Whizz all up in the processer until smooth.
Giveaway time! Round two. With our birthday celebration only 10 days away we're getting in the party mood here at Planted HQ, so much so in fact that we're giving away a batch of 12 planted cupcakes for one lovely winner! To enter follow Planted on Instagram, like this picture and tag the person you'd like to share these cupcakes with. **We can't send this prize so make sure you either live in the Brighton area so we can deliver them to you or you are willing to pick them up from central Brighton. Good Luck!
Want to come to our party? We can't wait to celebrate with you over some delicious cocktails and plant based canapés. Get your ticket here.
Today share our first guest post of the month. The lovely Lyndsey from What You Sow tells us how to propagate mint. Over to her...
Mint is one of the easiest things to propagate and one of the most useful plants to grow for cooking. Mint will propagate from just about any bit of the plant….Not only can you propagate the stems, but also the roots! Cutting back the stems and propagating them not only gives you plants for free but helps the roots of your existing plants to stay healthy.
If you want to have a go at taking cuttings to give to friends as presents, mint stem cuttings are best taken around this time of year and root cuttings in the Autumn.
1. Take a small cutting about 7cm in length from the top of a healthy looking stem.
2. Cut the stem just below a leaf node (where the leaf comes from) and remove the lowest leaves.
3. Place the stem in a glass of water and leave in a light place for a few weeks until the stems start to develop roots. Once the roots look fairly decent, pop the stem into a pot with some multipurpose compost and water in.
For root cuttings – simply cut some of the root into chunks. Each piece needs to have a node (which the plant will grow from) and a little bit of root. Plant the piece lengthways with the root facing downwards, cover with soil and water. And don’t forget to label them so you know which variety you’ve planted.
Then by the end of the summer you should have enough to make a mojito or two!
Lots of people seem to be confused as to why vegans want to eat something that resembles meat. In fact they sometimes seem kind of offended and angry. Vegans and vegetarians decide to cut meat out of their diet for many reasons; environmental, health and animal cruelty being just a few. We think a small majority of these people stop eating meat because they don't like the taste.
The mock meat market is really starting to explode now, even supermarkets have started bringing out their own ranges of frozen plant based mince, sausages and chicken. Mock meat maybe isn't something you want to be eating everyday, but you deserve to treat yourself every once in a while. We'd like to tell you about the independent businesses that really have perfected the art of mock meat.
SGAIA'S MHEAT (pictured above)
When we tried the scotch egg from their Butcherless stall at VegFest Brighton this year, we almost couldn't believe it. And then we had their Steak roll... Eating something that resembles meat so much does kind of freak you out a bit, but when you remind yourself that what you're eating is totally cruelty free, there's nothing to be scared of. If you haven't tried Sgaia's Mheat then we suggest you stock up from their website. Perfect for a summer BBQ, show your omni mates that you really don't have to miss out on anything when going vegan.
We've already mentioned Vegusto in our Top 5 Cheeses blog, but they deserve a mention here too for their sausages. Their hot dogs with caramelised onions, mustard and ketchup are always a go to for us at vegan festivals and events that they pop up at. A really naughty treat that will never disappoint.
We had Moodley Manor's Badass Bacon for our Christmas Breakfast this year. Stuck between two big slices of bread and add some ketchup, there really is nothing better. Based in Ireland, these guys also sell artisan made burgers, sausages and an amazing roast. Check out their website to get your hands on some.
If you haven't heard of Temple of Seitan by now then where have you been? Their shop, Temple of Hackney shocked London with their endless queues on opening and even got the meat eaters talking. The fried chick'n shop has made it even more obvious how much of a demand there is for plant based foods. They've had a big part to play in the vegan movement so get down there ASAP!
MAKE YOUR OWN
Experimenting with mock meat ingredients is really interesting, we love to challenge ourselves at our pop ups to try new ingredients in our dishes. Check out some recipes that include seitan, TVP, tempeh, tofu and jackfruit. They all take on herbs, spices and marinades beautifully. Here's a picture of our meatball sub that we made for a vegan event in London.
500g Coconut Collaborative natural yoghurt
1/2 a cucumber
Handful of dill
Handful of mint
4 garlic cloves
2 Tbsp Olive Oil
Salt and pepper
Grate the cucumber and place in a sieve over the sink/bowl. Place some kitchen roll over the top and put something heavy like a big bottle of water on top to drain the cucumber.
Chop the garlic, mint and dill.
Put the yoghurt in a bowl and add the garlic, mint, dill and cucumber.
Squeeze in lemons and add olive oil.
Season to taste.
There’s so many to choose from, but these are our favs at the moment. What’s your favourite cook book? We'd love to know!
Not strictly vegan, but we love the recipes in this book! It was a big inspiration for us when we started to think about what we were putting into our bodies. There are a lot of recipes that you can adapt to be vegan. There’s definitely some weekly staples in there. We love the aubergine and courgette curry the best.
Ella Woodward seems to get a lot of critism from people, but we love her. Her super easy recipes are quick to make, filling and good for you. Great for weekday meals and they're not expensive to make either! We love the bean chilli and make it regularly.
When we found this book it was like we’d found our soulmate. It was quite strange looking through it and seeing such similar flavour combinations! We’d love to visit his restaurant one day. It's a great book if you want to impress your friends with something different.
We discovered this book at an amazing bookshop in Lecce a few years ago. Our copy is in Italian, but you can buy it in Engish too. It has lovely illustrations on vegan replacements and the vegan celeb section is great too.
The bible of Italian cooking. First published in 1950 it has become the most successful cookbook in Italy. With over 2000 recipes, this epic cookbook is great for beginners and trained cooks alike. A kitchen essential for anyone who loves Italian food! Obvs not strictly vegan, but we think Italian food lends Itself very well to plant based. You won't have a problem finding suitable recipes or you can adapt them to be plant based.