Oreo Overload 🙀 Cheesecake (vg)

Ore

Being the wild little ones that we are, Ludz and I decided that we’d attempt to walk the length of the River Thames.

In parts of course.

Such an arduous quest requires adequate nutrition.

I found myself wondering, ‘What kind of adventure picnic would Bear Grylls bring?’

A fine bit of googling later, and it would seem that ‘dung smoothies’ and ‘goat testicles’ are his escapade snacks of choice.

Ok. Scrap that idea.

Completely inappropriate yet delectable treats it is!

My Buttery Biscuit Base Cheesecake recipe went down a storm so I thought I’d tweak it to be even more naughty and bring a few bits along. 👌  Well, energy is very important when embarking upon wild trails.

So it’s out with the fruit 👋   and in with the Oreos! 💪

You will need:

For the base:

  • 300g Whole Oreos (yes, white bits and all!)
  • 100g Melted Vegan Butter

For the topping:

  • 15 Oreos (loosely broken into thirds)
  • 170g Cashews (soaked for at least 1hr in boiling water)
  • 250g Dairy Free Cream Cheese (Tesco & Sainsbury’s do a crackin’ one, try Violife in ASDA)
  • 250ml Coconut Cream
  • 150ml Maple Syrup
  • 1 tbsp Arrowroot Powder
  • 2 tbsp Lemon Juice
  • 1tsp Vanilla extract
  • Pinch of salt

Preheat your oven to 160C / 320F

For the base:

  1. Bash the F out or your Oreos until they have reached ‘crumb’ status.
  2. Mix with the melted butter.
  3. Line a loose bottomed baking tin with baking paper.
  4. Tip the base mix to the tin and press down until firmly packed.
  5. Let him chill out in the fridge.

For the topping:

  1. Add all of your topping ingredients, minus the Oreos, to a blender. Blend until creamy.
  2. Once the mix is smooth, stir in the thirded Oreos.
  3. Whip out your chilled Oreo base. Pour on the topping mix.
  4. Bang in the oven for around an 50 minutes (you’re looking for the edges to be firm and the middle slightly wobbly).
  5. When he looks done, bring him out and let him cool.
  6. Recklessly throw more Oreos on top. There is no such thing as too many Oreos. 😉

Despite the fact that it ended up getting a bit squished in my backpack, this was a super tasty one.

Definitely a recommended make.

Crazy adventure optional.

DVx

Oreo Overload Cheesecake

 

Did An Eat: The Full Nelson, Deptford.

When my northern, meat loving brother recommended a veggie/vegan place, I fainted with shock and then put it straight on the top of my ‘to eat’ list.

A couple of weeks ago, Ludz and I were in Deptford to feed my brother’s cat while he was away on holiday. After a solid few hours of attempting to win feline affection and being knocked back with serious sass, we decided to give up and check out my bro’s recommendation: The Full Nelson.

Sassy lass

We’d previously attempted a visit with my brother and his girlfriend, but the place is tiny and, on a busy Saturday night, the queue was out the door! We ended up giving up and hitting the pub to consume copious amounts of fermented grape soup.  🍷 🍷 🍷 😉

This time, we’d picked our time well and scored a cosy little table.

The great thing about writing a vegan blog is that it’s pretty much essential that you grossly over order at restaurants. Even considering this, it was a tough choice. There’s so much tempting dirty vegan junk food on the menu!

I went for the ‘Sith Burger‘ a Seitan patty complete with Deptford Death Sauce😱 , Sriracha, Spicy (vg) Cheese and Jalapeños. I also ordered Vegan Chilli Cheese Fries and a couple of Vegan Corn Dogs. Ludz opted for the ‘Fonz‘ a Seitan Patty with BBQ Sauce and Smokey Cheese.

First off, apologies for the image quality – it’s perfectly candle lit and snug inside which is great for atmosphere, not so much for photography.

I bit into my burger and, at first, froze with horror. It was probably one of the most realistic fake meat burgers that I’ve tried and I genuinely thought that I’d been given beef by mistake. Relief washed over me when I remembered that I was in a veggie/vegan establishment where meaty bits are strictly outlawed.

I’m a wet one, so I love saucy food. The burger was juicy, dripping and gloriously messy. Definitely not a first dater! I’m more than open to be proven wrong but, thus far, it’s without a doubt the best veggie burger I have ever eaten.

Sith Lord

The chilli cheese fries were loaded with vegan chilli, cheese, soured cream, jalapeños and were pretty damn moreish.

Chilli Cheese Fries!

Previous to my FN visit, I’d never experienced a corn dog. I remember seeing them on American TV shows as a kid and being all jealous as a veggie version didn’t seem to exist. I was not disappointed. I could quite happily have eaten about 10 of them. Not at the same time of course. Although, that would look hilarious.

Corn Doggy Dogg

All in all, the burgers were incredible. Sides, addictive. There is so much left to try that I’ll definitely be back. I’d happily queue for an hour, possibly even a day to gorge on this naughty but delectable vegan junk again.

More than deserving of my first✨ 5 Aubergine rating! ✨

Official DV Rating: 5 out of 5 Aubergines 🙀  🙌   🙀  🙌  🙀  🙌

🍆  🍆  🍆  🍆 🍆

DVx

All the food

Boom Shakshuka (vg)

boom-shakshuka-bw

Shakshuka is traditionally a baked egg dish and, even before I was vegan, something about eating egg really freaked me out. I loved the idea of a big pot of comforting tomatoey goodness so thought I’d (vg) up the recipe.

A popular method among vegans on the block is to use tofu to replace egg in such recipes so thought I’d give it a bash.

Ludz suggested adding chick peas to make it a bit bitey-er. I thought I’d whack in some spinach too because health innit.

He’s cheap to make and a breakfasty one so perfect if you’re a millennial who is ditching avo toast to save for a house.

 

You will need:

  • 280g Tofu (I used ‘The ToFoo Co Naked’, he was gooood)
  • 400g Can Chick Peas
  • 2 x 400g Cans Chopped Tomatoes
  • 100g Spinach
  • 1 x Green/Red/Yellow Pepper (go with your heart on the colour)
  • 1/2 Onion, Diced
  • 1 x Garlic Clove, Minced
  • 2 Tbsp Tomato Puree
  • 1 Tsp Chili Powder 
  • 1 Tsp Cumin
  • 1 Tsp Smoked Paprika
  • 1/8 Tsp Cayenne Pepper (only if you’re a super spicy one!)
  • Salt & Pepper
  • 1 Tbsp Olive Oil
  • Handful of Parsley

 

To make:

  1. Heat your oil over a medium heat. Cook your onion, garlic and chopped pepper until they’re all soft and lovely.
  2. Add your tomato paste and the spice girls – chili, cumin, paprika and cayenne – to the mix and cook out for a couple of minutes.
  3. Add the chopped tomatoes, spinach and chick peas. Leave him to do his thang.
  4. Meanwhile, lets prep the tofu. I didn’t have to pre-press the ToFoo Co tofu but check the instructions on pack as some brands do require pressing. Round off the corners of your tofu block. You can use a tin or a glass as a guide. I finally put my graphic design degree to good use and cut it freehand like a pure design ninja. Once rounded, slice into centimeter thick discs.
  5. Lovingly place your tofu discs, spaced apart, on top of the spicy tomatoey goodness.
  6. Cover, and simmer for 10 minutes.
  7. Season that little MF well. Gracefully toss on some chopped parsley, and get your crusty bread right in there!

DVx

I'd noticed dishy number on pinterest before and always looked at it with envious little eyes.

I'd noticed dishy number on pinterest before and always looked at it with envious little eyes.I'd noticed dishy number on pinterest before and always looked at it with envious little eyes.

You’ve Pulled… Chicken Taco & Slaw (vg)

Get yer coat

It was a Wednesday night. I remember it well.

I was wandering around the supermarket in a daze.

Crowds of people buzzing around me.

Some foraging for their weekly supplies.

Others trying to navigate yet another isle; rearranged for the seventh billion time.

Far too many fighting for a chance to secure ten packs of cut price toilet roll.

And then I saw her.

I froze.

She was frozen…

…Linda McCartney Pulled Chicken.

I’d never seen it before so thought I’d take her home and treat her right.

Pulled Chicken Tacos it is!

 

You will need:

For the Pulled ‘Chicken’:

  • 1 Tsp Olive Oil
  • 1 Bag Linda McCartney Pulled Chicken
  • 240ml Barbecue Sauce
  • 120ml Apple Cider Vinegar
  • 120ml Vegetable Stock
  • 1 Tsp Brown Sugar
  • 1 Tbsp American Mustard
  • 1 Tbsp Chilli Powder
  • 1 Onion
  • 3 Cloves Garlic
  • 1 Tsp Thyme

 

For the Slaw:

  • 6 Tbsp Oatly Crème fraîche
  • 3 Tbsp Vegan Mayo
  • 1 Tbsp Lemon Juice
  • 1 Tsp Dijon Mustard
  • 1/2 White Cabbage
  • 1/2 Red Cabbage
  • 1 Carrot
  • 1/2 Onion
  • Salt & Pepper

Also:

  • Soft Tortilla Wraps

Plus, any bits you’d like to serve with it. I recommend:

  • Lettuce (season with salt and pepper)
  • A few limes
  • More Oatly Crème fraîche
  • Hot Sauce

 

To make:

  1. Pre-heat your oven to 160C / 320F.
  2. Chop yo onion and mince yo garlic.
  3. Add the oil to a baking dish. Break up the ‘chicken’ and add to the dish.
  4. In a bowl, mix together the onion, garlic and remaining pulled chicken ingredients.
  5. Pour the mix into the dish with the chicken. Stir him up. Cover and cook in the oven for 30 minutes.
  6. After 30 minutes, whip out the chicken and remove the foil.
  7. Give it a bit of a fork about, then put the uncovered chicken back in the oven for 15 minutes.
  8. While the chicken mix is baking, lets craft that slaw! Mix the wet slaw ingredients – crème fraîche, mayo, mustard and lemon juice – in a bowl. Season well.
  9. Shred the onion, carrot and cabbage. Add to the wet slaw ingredients. Mix.
  10. Stick the tortilla wraps in the oven for a few minutes to warm.
  11. When the pulled chicken cooking time is up, remove from the oven.
  12. Whack it all out in bowls/on plates and let the taco crafting joy commence!

DVx

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Get yer coatGet yer coat

I like the base base base base I like the buttery biscuit base I like the base base biscuit base I like the buttery biscuit base I like the base, I like the buttery base I like the buttery biscuit base I like the buttery base, I like the buttery base B-b-base base base base base knowledge

I’m not a big sugary one so my sweet makes are rare little beasts.

I do love cheesecake though.

Mainly, because I like the base.

I like the buttery base.

I like the buttery biscuit base.

You can still make a killer cheesecake without the dairy or the fuss. The base is simple AF. The topping is a crazy easy tweaked Minimalist Baker recipe.

 

You will need:

For that crunchy nutty base:

  • 300g Hobnobs
  • 100g Melted Vegan Butter

For the topping:

  • 170g Cashews (soaked for at least 1hr in boiling water)
  • 250g Dairy Free Cream Cheese (Tesco & Sainsbury’s do a crackin’ one, try Violife in ASDA)
  • 250ml Coconut Cream
  • 150ml Maple Syrup
  • 1 tbsp Arrowroot Powder
  • 2 tbsp Lemon Juice
  • Zest of 1 Lemon
  • 1tsp Vanilla extract
  • Pinch of salt

 

Preheat your oven to 160C / 320F

B-B-BASE, BASE, BASE, BASE, BASE KNOWLEDGE:

  1. Lets start with the fun. Bash the F out or your hobnobs until they have reached ‘crumb’ status.
  2. Mix with the melted butter.
  3. Line a loose bottomed baking tin with baking paper.
  4. Tip the base mix to the tin and press down until firmly packed.
  5. Let him chill out in the fridge (maybe give him a beer)…

….and then BANG! In comes the wobble, wobble… wobble, wobble, wobble, wobble…

  1. Add all of your topping ingredients to a blender. Blend until creamy.
  2. Whip out your chilled base. Pour on the topping mix.
  3. Bang in the oven for around an 50 minutes (you’re looking for the edges to be firm and the middle slightly wobbly).
  4. When he looks done, bring him out and let him cool.
  5. Remove from him from his tin prison. Throw some fruit on there so it looks like you have a balanced diet.
  6. Take a photo and upload to instagram.
  7. Remove the fruit and give it to your rabbit (in moderation and if safe, of course!).

OOMPF!

DVx

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img_2720.jpg

Buttery Biscuit Base Baked Cheesecake (vg)

I read on Urban Dictionary that 'Hey Presto' is the Aussie version of 'Netflix and Chill'. This recipe is over in a flash, ready for action and very satisfying.

I read on Urban Dictionary that ‘Hey Presto’ is the Aussie version of ‘Netflix and Chill’.

This recipe is over in a flash, ready for action and very satisfying.

I discovered Sacla’s Vegan pesto in the ‘free from’ section of the supermarket and always keep a jar in my cupboard for emergencies. (No, they’re not paying me but if you’re reading, Sacla, feel free to donate a few hundred jars 😝 😉  ). Aaaannnyway, it’s great for when you need to whip up a quick meal.

I’m going to have a bash at making my own Vegan pesto but that is excitement for another day!

This recipe is to be followed loosely. The best thing about it is you can swap out the veg as you like. It’s basically a product of cupboard foragings for when you can’t be eff-d to go shopping.

You will need:

  • 250g Pasta
  • 1/2 Jar Vegan Pesto
  • 1 x Pack Vegan Quorn Chicken Pieces
  • 100g Spinach
  • 330g Cherry Tomatoes
  • 3 x Cloves Garlic
  • Handful Pine Nuts (optional)
  • Olive Oil
  • Salt & Pepper

 

To make:

  1. Pre-heat your oven to 200C / 400F.
  2. Put your pasta on to cook as detailed on the pack.
  3. Oil a baking tray. Throw on the tomatoes. Mince the garlic and add to the party. Season those lads well. Bang in the oven.
  4. Meanwhile, heat a little oil in a large pan over a medium heat. Add the quorn pieces. Stir now and again.
  5. When the quorn starts to brown (8-10 mins) add in the spinach to wilt.
  6. If using, throw a few pine nuts in the oven with the tomatoes to get them all toasty.img_2464.jpg
  7. Add your pesto to the pan and stir.
  8. When your tomatoes (& nuts) are hot and roasty add them to the pan too.
  9. Finally, add your pasta and stir for a few minutes….

….aaaaaaaaaannnnnnnnnd Hey Pesto! (no apologies, had to be done)

DVx

img_2462.jpg

 

 

Hey Pesto! Pasta (vg)

Did An Eat : 90 Degree Melt

IMG_2364

– Conversation with mate-mate and flat-mate Simo –

Me: You know, cheese is actually addictive. It contains casein which is pretty much like a hit of morphine.

Simo: Oh, so that’s why they give wounded soldiers babybel at war.

Me: REALLY??

Simo: …

Me: Oh… You’re joking.

Simo:

Me: 🙈

 

Giving up cheese was definitely the most difficult part of becoming Vegan.

I didn’t want to eat it. The thought of eating it made me feel sick.

I also really wanted to eat it. The body is a strange thing.

In desperate need of cheesy comfort, I reached out to plant-based alternatives in the hope that they would fill the gap in my heart (well, stomach).

Word on the street was – there’s a magical place 5 minutes from Stepney Green tube station called ’90 Degree Melt’ that offers a bounty of vegan grilled cheese goodness.

I donned my best armour, expecting to have to fight through crowds to get my mitts on the delicious cheesy gold but it was surprisingly quiet. I’d read an article about the place in a popular newspaper only a few days ago so I thought it’d be rammed.

I was the only person in there.

I started to question whether I’d accidentally broken in, but then was quickly welcomed by a super friendly guy who showed me to a seat and we had a nice little chat about the perils and perks of veganism.

To the food.

Before I say anything, I’m going to slap you across the chops with this one…

IMG_2363

Just look at that dripping vegan cheese. I know what you’re thinking and, yes, it was as good as it looks! I’m actually drooling just typing about it.

The toasties are ‘tapas sized’ so it’s recommended you order a couple (just try to stop yourself from ordering the whole menu!).

I had the (vg) Margarita Melt (pictured above) which had all of the joy of a pizza in toastie form. I also sampled the (vg) Donald Trump Mexican Melt which, unlike its namesake, was tasteful, perfect levels of toasted and definitely a good choice.

Of course, I had to order some sides purely in the name of bloggery.

I went for the (vg) Cauliflower Buffalo Wings which were just 👌  and some super tasty Battered Onion Rings.

IMG_2361

I have a little confession: before I even got around to writing this post I’ve been back for more!

It’s simply a crime that this place isn’t packed out. It even got a 👍  from flexi Ludz.

It’s so good, I’d like to propose a toast… sorry, just get yourselves over there right now and eat all of the grilled cheese!

Official DV Rating: 4 out of 5 Aubergines 😘

🍆  🍆  🍆  🍆

DVx