Recipe: Smoked Paprika Beans with Miso Mash, Crispy Cabbage + Beetroot Creme Fraiche

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Hey friends! It’s been a while. I’ve been learning to slow down. It’s cool and you can really taste every ingredient in that vegan junk food (I’ve been eating lots of it in Bristol, New York and Cornwall!)

Given my hiatus I thought I would treat you to not one, but four, brand new vegan recipes! They work super well together for a Sunday night feast with friends, and you can also try them out individually to perfect them and enjoy something quicker on a school night.

Let’s talk smoked paprika for a minute. I’m obsessed with those smokey flavours, and a tin of smoked paprika, alongside a bottle of Mesquite liquid smoke, is a must in my pantry. The coveted flavour of La Chinata smoked paprika, my favourite brand, comes from oak-smoked Spanish paprika peppers grown in the Extremadura region southwest of Madrid. Worth investing, pals.

Traditionally this wonder spice is used in chilindrón stews, romesco sauces and adds to the flavour of chorizo (none of that) and here I’m using it to add depth and richness to this vegan stew.

Continue reading “Recipe: Smoked Paprika Beans with Miso Mash, Crispy Cabbage + Beetroot Creme Fraiche”

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Recipe: Smoked Paprika Beans with Miso Mash, Crispy Cabbage + Beetroot Creme Fraiche

Review: Plants taste better at the Acorn Kitchen, Bath

Beautifully cooked plants have been on the menu in this little building on North Parade, Bath for some time; the restaurant was formerly Rachel Demuth’s vegetarian place, and it was a dinner-time destination for vegans in the South West for years before now.

A couple of years ago Demuth’s head chef Richard, and his business partners, bought the restaurant and Acorn Vegetarian Kitchen grew from some solid principles: using local ingredients, serving mainly plant-based dishes and food ‘prepared with skill and served from the heart’.

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Continue reading “Review: Plants taste better at the Acorn Kitchen, Bath”

Review: Plants taste better at the Acorn Kitchen, Bath