Eating vegan in central Manchester

Exploring cities as a vegan has never been easier. Options are continually expanding, with new plant-based eateries springing up regularly.

On a recent break in Manchester, I got a taste of what this culturally vibrant city has to offer for vegans. My twin brother lives here, and as a vegan himself, he was happy to tag along and try out some new places. So, here’s my run-down of some of Manchester’s best vegan options!

The Eighth Day Co-operative on Oxford Road doubles as a big health food shop, and a café serving organic vegetarian and vegan food. You can buy a range of products from supplements to bean-to-bar chocolate. The café serves really good, healthy food, varying daily. You can expect a cooked breakfast, sandwiches, dishes such as dahls and casseroles, and homemade cakes and puddings. I’d recommend Eighth Day as a great choice for an affordable lunch or a spot of tea.

If you’re planning on visiting Manchester Museum, its in-house café The Teacup (with another branch on Thomas Street) is a quick lunch-time option. There’s a reasonable falafel sandwich on offer, with a range of salads; check to see which ones are vegan. Take your coffee black – the soya will curdle. A vegan chocolate brownie is also available.

A trip to the Northern Quarter is a must, for its array of shops and nearby cultural offerings, such as Chetham’s Library and the National Football Museum (not one for me). If you’re particularly hungry, I’d recommend Earth Café for a hot plate of food and a cold drink. All food is sourced from the market a few yards away, and served up as dishes including chickpea curry, lasagne and vegan roulade. You can choose two mains and two accompanying dishes – rice, potatoes, salad – for a mere £7. I thoroughly enjoyed the food, the relaxed atmosphere, and the friendly service.

One place I missed was Real Junk Food, an outlet on Oxford Street looking to change attitudes towards food waste. They intercept food that would otherwise go straight to landfill, and craft it into meals. Instead of paying a set price for an item, they ask for a pay-as-you-feel donation.

Within the huge indie emporium that is Afflecks, you can find the vegan Beach Hut café, serving jerk jack fruit and Ital curries. Heroes Café also have some vegan options.

For dinner, Manchester has no shortage of chain restaurants such as Pizza Express, Ask Italian, and Zizzi. Burrito bars are popular and cost-effective, including Pancho’s and Chilangos. At the former, you can pack a generous portion of tofu or chilli, beans, salsa and salad into a spinach wrap, for a very good price.

If junk food is your thing, there’s no excuse to miss V Rev, the northern Temple of Seitan. For something different, try Asian cuisine at Lotus Vegetarian Kitchen or Jaipur Palace.

Mowgli, founded only in 2014, serves fantastic Indian street food in tiffin boxes. Its separate vegan menu offers plenty of choice, including a hot chip butty (roti with spiced potatoes), chickpea curry, and dahl. The food surpasses the vast majority of Indian high-street restaurants, and the service is quick and friendly. It’s located in the Corn Exchange, a good spot for dinner and a drink. Two more Mowgli’s are opening this year to complement two other restaurants in Liverpool, so watch this space.

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Chip butty, tea-steeped curry, dahl and Calcutta greens at Mowgli

 

For your caffeine fix, the endless stream of Starbucks, Costa, and Caffé Nero has got you covered. Independent coffee shops include Takk in the Northern Quarter, the Fig and Sparrow and Grindsmith (try its bigger Deansgate site).

There’s also the Cat Café. When I originally got wind of the first cat café opening in Edinburgh, I had my doubts. Was it right to keep the cats cooped up and make money from their appeal? But after visiting this one on Manchester, I’m fully reassured. The well-groomed cats have known each other since kittenhood, and as housecats, they seem to have no inclination for the outdoors. The café is roomy, with wooden platforms built into the walls for them to stroll around. Customers agree to not pick them up, or bother them if they’re sleeping. For £6, you get half an hour in the café with free drinks and the company of several haughty cats, who will mostly lounge above you, turning an indifferent eye to your admiring gaze. But you’ll enjoy it anyway.

I hope that this guide is useful to anybody looking for vegan options in central Manchester!

 

 

 

 

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Review: Rebel Kitchen milk

On a sunny Saturday in Kensington, I was browsing for the first time the wares of Wholefoods. How unprepared I was for such a dazzling array of every product under the sun. Loose grains and beans for the taking; a coffee grinder; condiments I’ve never heard of; my favourite shampoo on offer.

Amongst all these magical displays, I came across a representative of Rebyl Kitchen offering tasters of milk. There are three versions: whole, semi-skimmed, and skimmed. It’s organic and coconut-based, also with brown rice, cashew, Himalayan salt, and nutritional yeast. Nutritional yeast!

I’ve expressed my distaste for coconut many a time on this blog, so I asked the salesperson what to expect. She assured me that the skimmed yielded only a very mild coconut taste.

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I took a sip: it was delicious. Even the skimmed was creamy, neither watery nor thick. It’s got a luxurious, pure white colour, whiter than dairy. Safe to say I took a bottle home with me that afternoon.

In cereal and porridge, and by itself, Rebyl Kitchen milk is lovely. It’s fantastic to find a milk that a dairy drinker could actually prefer by its taste alone.

However, I’d been told that it wouldn’t split in my tea. Yet on two occasions (pre-boiling water, always a bad idea, and after waiting for it to cool down), the milk separated and left a sad mess in the cup.

And, at £2.99 a bottle, it’s not the most economical of alternatives. It’s also not calcium-fortified.

The verdict? Delicious. But it’s not perfect.

Still, I’m looking out for other Rebyl Kitchen products. They also offer a range of flavoured non-dairy milks, including banana, chocolate, and chai. These are sweetened with date sugar only, and contain no nasty additives. A definite brand to try!

Hackney Downs vegan market

At the dawn of this new year, the vegan movement continues to make waves. Worldwide, thousands are sailing through Veganuary. In the UK, vegan options continue to increase, including Tesco’s new range of ready meals, sandwiches, and pizza. In Australia, Dominoes have launched a range of vegan pizzas, including one topped with avocado.

I’m excited for the year ahead and the developments it will bring for veganism. I want to see the movement gain an even stronger foothold in mainstream media. The rise of vegan convenience and ‘junk’ food, especially, should help shed the image of veganism as a faddy diet.

Which brings me to the Hackney Downs vegan market, another relatively recent development. Organised by Fat Gay Vegan and EAT WORK ART, it’s now held every Saturday from 11am to 5pm. There are regular traders, with preference given to businesses run by women and members of the LGBT and BME community.

You’ve most likely heard of Temple of Seitan, Hackney’s finest vegan chicken store. It’s been a massive hit among vegans and omnivores alike. Although I’ve never been inside, I’ve passed the shop and carried on walking at the sight of the queue, snaking way out of the door.

This week, Temple of Seitan had a stall alongside the likes of Eat Chay (Vietnamese cuisine) and Young Vegans (vegan pies). My friend and I came over for the first time and marvelled at the offerings. A connoisseur of vegan cheeses and meats, my friend queued up twice for Temple’s mac n cheese. Judging by the silence as she ate, it was very good. I did sample a spear of pasta from each of hers – one slathered with barbecue sauce and studded with chick’n – but the smell of coconut-based cheese had gotten to me. I’ve a very strong nose for coconut, which I detest in vegan cheese, after a particularly bad experience making my own macaroni. But my friend, and many many others, love the Temple. By 3.30pm, the stall was sold out.

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Barbecue mac n cheese

I opted instead for a lentil curry from Rupert’s Street, who also offered sweet potato latkes and tofu wraps. I’m a big fan of lentils, and on this particularly cold day, it was exactly what I needed. Warm, satiating, and flavoursome, I’d highly recommend this curry if you’re popping by.

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Lentil curry with brown rice

We also stopped by Hell.Yum!, and took advantage of an irresistible three for £5 offer on cookies. I picked up salted chocolate, chocolate and walnut, and white chocolate and macadamia, telling myself that I’d share these at home. This I did not, finishing the bag contentedly by myself.

The final purchase for me was a cup of mulled cider from Clarkshaw’s Brewing. Very sweet and warming.

If you’re interested in top vegan cuisine, healthy or not, pop along to Hackney Downs vegan market. Details of each market are made available on Fat Gay Vegan’s website or on the Facebook page. Arrive promptly – after 1pm, it gets increasingly busy!

Photos courtesy of @_rhiannonnorman.

Vegan pizza @ Pizza Express

A while ago, I wrote about trying the vegan pizza offerings at Pizza Express and Zizzi. The Pianta at Pizza Express, which seems to have been taken off the menu, was a reasonable experience. On the other hand, Zizzi’s rich tomato sauce and its smattering of vegan cheese was a significantly tastier meal. But, having revisited Pizza Express, I wanted to report back on the progress made since.

One point that must be highlighted: the vegan pizza game in the UK keeps getting better. Pizza Hut are grabbing a slice of the action, offering vegan cheese on their bases. Dominoes offer VBites vegan cheese on their pizzas in Israel, with plans to bring this on to Australian menus next year; but in the UK, not even the bases are vegan. I’m hoping that in the not-too-distant future, we’ll see this change.

So, how did a vegan and her almost-vegan friend fare at Pizza Express?

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Dough balls

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Veneziana with vegan mozzarella

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Vegan Giardiniera

We began with dough ball starters, perfect little balls of carby bliss. Although we missed out on the accompanying garlic butter, the garlic and chilli oils were a reasonable swap. Both plates were quickly demolished. The marinated olives, roasted tomatoes, and bruschetta (without pesto and butter) are also suitable for vegans.

My friend ordered a Veneziana pizza, subbing the mozzarella for the vegan alternative. Toppings included pine kernels, red onion, capers, and olives. I have to say, I was bemused by the sultanas. Isn’t pineapple a controversial issue? What about the outrageous sweetness of sultanas?

I ordered the vegan Giardiniera, awarded Best Vegan Pizza at PETA’s Vegan Food Awards 2017. It’s a step-up from the Pianta, loaded with red onion, olives, artichoke, and mushroom. Artichoke has a meaty texture which works well. And the cheese? Creamy. I’m really not keen on coconut-based cheeses, but their own version melts well and tastes good.

In terms of desserts, there is a Raspberry Sorbet and Coconut Delight available for vegans. Perfect for when you’ve inevitably not left enough space for afters.

So, overall, Pizza Express have done a great job. The possibility of swapping dairy cheese out on any vegetarian pizza is fantastic, and a real upgrade from the days when you could bring in your own vegan cheese to top your pizza. What’s more, signing up for offers with the company means you can snag a deal of £10.95 for a starter and main. Bargain.

 

5-Veg curry

It’s been a while since I last blogged. Since starting a new job, I’ve had to get used to the rhythms of working life. My hours and overtime have clocked up against my motivation to cook and bake anything new.

But food will prevail, as it always does. On my last day off, I baked Aine Carlin’s fudgy brownies from her book Keep it Vegan, which were a hit. Later on, dinner was an easy improvised curry, a great one for leaving ticking on the cooker while you get on with other things.

The veg used here can easily be swapped for others, although cauliflower and potato are one of my all-time favourite combinations.

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To make this curry for two, you’ll need:

  • one large onion
  • one green chilli
  • half a thumb-sized piece of ginger
  • one clove of garlic
  • 1/4 tsp turmeric
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/4 tsp ground fenugreek
  • 1/2 tbsp tomato puree
  • 1 can chopped tomatoes
  • half a head of cauliflower
  • 5 or 6 small potatoes
  • 100g green beans
  • 100g curly kale
  • juice of half a lemon
  • salt and pepper
  • olive oil
  • naan bread (check for milk-free!) or brown rice (if you’ve not yet been able to find vegan naan).

Begin by roughly chopping the onion, and finely chopping the garlic and green chilli. Keep the seeds if desired. Scrape away the skin of the ginger with a teaspoon, before grating.

Heat a tablespoon of oil in a large heavy-bottomed pan. Fry the onions on a medium heat until they begin to brown. Add ginger, garlic, and chilli, and fry for one minute, moving around to prevent burning. Add the spices, cook for a minute, then add tomato puree and mix well.

Pour in the chopped tomatoes, and simmer for five minutes while you prepare the vegetables. Strip away the cauliflower leaves, chop in half, and break into florets. Cut the potatoes into small pieces (not too small – without the skin, they’ll turn to mush.)

Add the cauliflower and potato to the sauce with 200ml water. Put the lid on and cook for thirty minutes, until the veg begins to soften. Meanwhile, trim and halve the beans and wash the kale.

Put in the rest of the vegetables, with the juice of half a lemon, and season well. Cook for another ten minutes. When everything is tender, remove from the heat and serve with naan bread or rice. Enjoy!

 

Roasted veg couscous salad

When most people hear the word salad, they think of limp lettuce and low-fat dressing. When I contemplate salad, I picture a big bowl of assorted veg on a grain. A salad for me isn’t a satiating meal without an accompanying carb, be it rice, pasta, or quinoa. On the other hand, lunchtime carbs can induce mid-afternoon energy drops for some people. If that’s you, then make sure you’re stocking up on carbohydrates for breakfast!

This salad is one you can eat for lunch or dinner, and pack in a whole lot of nutrients. It’s full of flavour, with both bite and soft textures.

To serve one portion, you’ll need:

  • 75g dry couscous. (I didn’t weigh mine, and ended up with a huge pile as a result. Remember that this stuff expands!)
  • 5 or 6 closed cup mushrooms, or half a pack of button mushrooms
  • One small / half a large courgette
  • Half a can chickpeas
  • Half a small red onion
  • Handful of parsley
  • 1/2 tsp paprika
  • Pinch of chilli flakes
  • 1/2 tsp dried rosemary
  • Salt and pepper
  • 1 tsp vegetable stock
  • Olive oil.

Begin by preheating the oven to 180C, and slicing the courgettes and mushrooms. Place the courgette in one tray, drizzle with oil, season, and sprinkle over rosemary. Give everything a stir to coat, and place in the oven for 20-25 minutes.

Slice or halve the mushrooms, depending on size, and put in another tray with sliced onions. Drizzle with more oil, season, and add paprika and chilli flakes. Slide into the oven underneath the courgettes. (It’s better to roast mushrooms separately, as they tend to release water when cooked – which can make everything else in the tray soggy.)

Meanwhile, place the couscous in the bowl you intend to eat out of, and pour enough boiling water over to cover by 1cm. Add a tsp of vegetable stock, stir well, and place a tea towel over the top. Leave to absorb for ten minutes.

Chop the parsley, and drain the chickpeas. Feel free to prepare other ingredients to add, such as chopped avocado, pumpkin seeds, or tomato.

Fluff up the couscous with the fork – if it is still dry, add a little more water. When the vegetables are cooked and tender, remove from the oven and add to the couscous with the beans and parsley. Preferably eat in the sunshine!

 

Best tomato pasta sauce

Looking for an easy and incredible pasta sauce recipe? Look no further.

I found this gem in my treasure trove of magazine recipe clippings, originally from The Times Saturday Magazine, and I thought it just had to be shared. As it’s pretty tomato-dense, it’s got a very intense flavour, although a few nuanced additions do well to enhance it. I followed the method below, making alterations to serve one less person.

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To serve four, you’ll need:

  • 1kg vine-ripened tomatoes. Yes, that’s a lot, but you get out what you put in. Make sure they are of a good quality, too – the difference between imported tomatoes and local, seasonal varieties is vast.
  • Extra virgin olive oil
  • 2 cloves of garlic
  • 1 unwaxed lemon
  • Dried chilli flakes
  • Sea salt and freshly ground pepper
  • Half a bunch of fresh basil
  • Wholewheat spaghetti.

Begin preheating the oven to gas mark 8, or 230C. Roughly chop the tomatoes, peel and crush the garlic, and zest the lemon. Place everything in a roasting tin, with 2tbsp of the olive oil, and plenty of salt and pepper. Roast for 45 minutes – the tomatoes ought to be browned, and there will be a layer of thick juices lying at the bottom.

Transfer everything to a large bowl, add chopped basil, and use a hand blender to puree into a smooth sauce. (You can also use a food processor for this.) Add seasoning if needed, before serving with pasta. This is absolutely delicious, and a perfect sauce to have on hand in the freezer for quick dinner fixes.

 

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