Fish Pie

I have finally moved to Edinburgh permanently! I am super happy to be here and even happier to tell you all that everything fell into place and I got myself a really cool job! I’m going to be a baker! I start in two days time and I can’t tell you all how excited I am to be surrounded by all things sweet, all day.

I was so happy to be in the city for Pride at the weekend too! I managed to get Logan and myself on to an accessible bus for the parade, so that he didn’t get too exhausted on his feet.

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Afterwards we celebrated by visiting Considerit for Pride Doughnuts, they were delicious and left us both in a sugar coma.

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Since my last update and recipe for Lobster Rolls, I’ve become obsessed with recreating fishy dishes with Hearts of Palm. I wanted to celebrate the successful move and job find by making something special with this magic ingredient, so I decided to go all out and see how it works in a fish pie.

Fish Pie

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Ingredients:

For the mash:

  • 4 large potatoes
  • non dairy butter
  • salt and pepper

For the filling:

  • 1 tbsp olive oil
  • 2 onions, finely chopped
  • 2 leeks, finely sliced
  • 3 cloves garlic, minced
  • 2 tbsp fresh dill, chopped
  • 2 tbsp fresh parsley, chopped
  • 250ml non dairy cream
  • 2 cans Heart of Palm, sliced
  • 2 tsp capers, finely chopped
  • tsp of boullion powder
  • 2 tsp dijon mustard
  • 4 tbsp nutritional yeast
  • 12g toasted nori sheets, finely sliced
  • salt and pepper

Method:

  1. Start off by boiling the potatoes to make your mash. I did mine quickly in my pressure cooker and mashed with some spread, salt and pepper. Set aside.
  2. In a large pan, fry the onions and leeks until soft and caramelised. Add the garlic and fry for a few more minutes.
  3. Add the dill, parsley and cream to the onions and heat through. Once warm, add the hearts of palm, squeezing the slices between your fingers to flake them up.
  4. Add the capers, bouillion, dijon mustard, nutritional yeast and nori. Stir through, add a little water if you need to.
  5. Once the sauce has thickened slightly, season with salt and pepper and taste before assembling the pie.
  6. Heat the oven to 200C, pour the filling into a pie dish, top with the mash. I dragged a fork along the top and added some gluten free breadcrumbs to get the top nice and crispy, but this is optional. Bake for 30-40 minutes.

This pie was super tasty! It’s been so long since I had a fish pie!

I only flaked up half of the heart of palm and wish I had done that with all of it, whilst it was nice to have larger chunks of ‘fish’, they didn’t soften as I expected and were a little crunchy. The flaked up bits were soft and delicious though.

I reckon this would also work well with artichokes or butter beans. So definitely give it a go, even if you can’t get hold of the hearts of palm!

I’m hoping I’ll be back posting a little more regularly now. I visited Kotor in Montenegro last month and I’m hoping to do a post about the vegan eats I had there, as well as bombard you with all the cat photos I took. Stay tuned!

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Big Fat Lobster Rolls

I can’t believe the last time I updated was in January…and now here we are in May and I come skulking back to you all, dear readers.

Life has been hectic and stressful with a lot of change going on. Since the new year I moved all my belongings and my lovely cat Kobi to my Partner Logan’s flat in Edinburgh, ready for me to move along with them when I found work. Sadly my attempts to find work from a City 4 hours away have been unsuccessful and I’ve really been feeling the pressure as Logan has finally been diagnosed with ME/CFS. So, long story short, after a lot of stressing out, sobbing and uncertainty about what to do, I handed my notice in at the shop I have been working at for the last 5 years, with no job to go to. It’s absolutely terrifying but definitely the best decision I could make under the circumstances.

It was a relief that two days after making this very big and sudden decision, I was due to spend the weekend with Logan here in Edinburgh. It’s been reassuring to be here with him Plus, plenty of cat cuddles from Kobi and Bo has kept me going.

The evening I arrived, Logan met up with some family he has in Canada, who very kindly brought me back two pots of Old Bay Seasoning. This isn’t something you can get over here in the UK, unless you pay a fortune for it, so I was really chuffed that I finally had the opportunity to cook with it. It seems to be pretty popular in a lot of American/Canadian seafood recipes, though I’ve seen a lot of bloggers and vloggers chuck it in all sorts of dishes.

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I decided to combine this new seasoning with my approaching House Husband duties and prepare Logan a really delicious and reasonably healthy meal. We have been relying on Farm Foods Chick’n Poppers and my oil laden Mac n Cheese recipe for far too long now.

I looked up some vegan ‘fishy’ recipes and came across a lot of folk using Hearts of Palm as a Lobster substitute. I’ve heard of people using this stuff, but had no idea what it really was, or how easily it can be found here in the UK. Turns out, The Green Giant sell tins of it in most supermarkets (on the top shelf, which explains why I’ve never seen it!) at around £2.10 a can.

So what are Hearts of Palm? Well, they’re a crunchy vegetable that come from certain palm trees. They look a bit like white asparagus, they’re very subtle in flavour, which makes them pretty ideal to play around with for a fish substitute. The texture reminded me a lot like artichokes, I chopped them into slices and rubbed them between my hands, which caused them to flake a bit, perfect for that ‘fishy’ texture.

Anyway, enough going on, here is the recipe for you.

Lobster Rolls

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Ingredients:

For the mayo:

  • 1/4 cup cashews soaked in boiled water for 20 minutes
  • 1/4 cup plant milk or water
  • 1 tsp cider vinegar
  • 1 tsp wholegrain mustard
  • 1/8 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/8 tsp white pepper
  • pinch of salt

For the Lobster:

  • 1 can Hearts of Palm
  • 1 large salad or vine tomato
  • 1 small packet of roasted nori sheets
  • juice of 1/2 a lime
  • salt and pepper
  • 3/4 tsp old bay seasoning

Everything else:

  • Fresh bread rolls
  • Lettuce
  • Pickles
  • Old Bay for sprinkling

Method:

  1. While the cashews are soaking, slice the Hearts of Palm before rubbing them through your fingers to flake them up into a bowl.
  2. Finely chop the tomato and add to the Palm along with the juice, salt and pepper and Old Bay Seasoning.
  3. Shred the Nori sheets with your hands and stir together.
  4. Add all of the mayonnaise ingredients into a blender and blitz until smooth. Add more liquid if it’s a little too thick.
  5. Stir the mayonnaise into the Lobster, taste for seasoning.
  6. Prepare the rolls by cutting them in half and filling them with lettuce and pickles. Add the Lobster filling and sprinkle a little Old Bay on top before serving.

Serves 4

Oh gosh, this was such a huge success with both myself and Logan. Usually when I prepare something really tasty, all I get from my Scottish Beau is “s’alright”, which apparently is the highest of compliments in Scotland. Yesterday he could not stop going on about how much he enjoyed it, telling me I had “outdone” myself and that he thought it was really delicious. Whilst typing this up, he has messaged me from work to ask me if I will make it again for dinner tonight, which brings me a lot of joy.

I do think a lot of the flavour comes from the Old Bay. Now that I have tried it, I will try some of the recipes for making your own and see how they compare. The main flavours I got were celery salt and paprika/cayenne. If I find a great substitute, I will add the recipe to the blog.

Anyway, best get myself down to the shops before Logan returns so I can make him a big fat ‘Flobster Roll’ as he likes to call it.

 

 

Festive Eats

Hi folks!

Christmas/New Year is always an incredibly busy time for me working in retail, so along with exhausting shifts and travelling back and forth between Manchester and Edinburgh, I’ve had to let the blogging go for a few months.

Every year I hope that I can run through my plan for all the tasty foods I aim to scoff over the festive period. Every year I run out of time. I figured instead of just not mentioning all the delicious eats, I would mention it late so that later this year when folk are looking for ideas I can be all smooth and whip out the link to what I ate last time round.

This year was my first Christmas spent with my lovely new Partner, Logan. He isn’t vegan or vegetarian but was totally happy to let me cook him a delicious animal free feast for Christmas day, especially as he was working for a few hours. I wanted to impress him, so I really went for it…starters, a big roast with all the trimmings, dessert and an epic cheeseboard.

I had a vague idea that I wanted cream cheese and pastry involved for some of my starters, so bought that in, but ended up making up the starters on the day. I usually hate doing this but it worked out so well!

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First off I made some mini Filo Tarts, topped with Cream Cheese and Balsamic, Purple Sprouts. These were so simple, I just layered the filo, cut it into neat squares before spreading a little cream cheese on each one. I fried some tiny sprouts with shallots and garlic in a little oil, added some balsamic and then finished the pastries off with these. I baked them in an oven at 180 C for around 20 minutes, until browned and crisp. Finished them off with another drizzle of balsamic before serving.

The next starter I made was magical. I called these Chick’n Popper ‘n’ Pickle Parcels. It was super easy,  I just layered up that filo and wrapped Farm Foods Chick’n Poppers and sliced pickles in the filo to make a small parcel. Stuck the pastry down by wetting my fingers and then baked at 180 C for 20 minutes. These probably could have done with a brush of olive oil, but otherwise they were perfect.

I served these with some pre-bought frozen Vegan Wontons and Follow Your Heart Blue Cheese Sauce.

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The Main Course was a traditional Roast Dinner. Tofurkey was the main centre piece. It was pretty good though I do think I prefer either a homemade Wellington type thing or the VegiDeli roasts, this was a little dry despite me regularly basting it.

As I was in Scotland, I added some Macaroni Pies – these were simple, just my favourite mac n cheese wrapped in puff pastry.

Veggies included – Roast potatoes, Parsnips & Carrots roasted in butter & black pepper, Maple Mustard Brussel Sprouts, Mash Potato, Stuffing Balls, Pigs in Blankets and I added some extra Mac n Cheese because CARBS ARE LIFE.

We were so ridiculously full after this that we had to go and lie on our left sides for a while (a beautiful tip I learnt from my good chum Jenny Marie).

A few hours later we managed to tuck into some dessert, Chocolate Chestnut Torte. A favourite that I have made for Christmas before. It’s a super simple recipe and can be made well in advance if needed. Of course I left it last minute and stressed myself out on the day trying to get it to set on time.

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It was well worth the stress though, it was beautiful, so creamy and rich. I love it!

The only sad part was that we did not have any belly space for a cheese board. I had invested a fair amount of cash into a decent cheese selection and I didn’t want to waste it and make ourselves feel sick, so I had to wait until December 30th before I could tuck in. It was torture but the end result was so so worth it. It’s the best cheese board I ever had.

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I converted Logan’s coffee table into a cheeseboard by covering it in baking parchment, before unwrapping and placing all the cheeses, crackers, hummus and chutneys onto it. We then sat and ate cheese whilst watching Bad Girls for hours. It was heaven.

The cheeseboard consisted of the following

  • Mouse’s Favourite Cream Cheese
  • Nutcrafter Creamery Cheese with Chipotle
  • Nutcrafter Creamery Cheese with Chives
  • Volcanic Nutcrafter Creamery Cheese (with charcoal)
  • Nutcrafter Creamery Cheese with Cranberries
  • Mozzarisella Cream Cheese
  • Vegusto Piquant
  • Violife Blue
  • Violife Cheddar
  • Tesco Cheese with Crushed Peppercorns
  • Onion Chutney
  • Hummus
  • A selection of crackers

It was epic and I was absolutely thrilled at how much Logan enjoyed it. I was surprised that the Tesco Peppercorn Cheese was his favourite, but he enjoyed most of them and said they tasted very similar to real cheese. Proud vegan right here. Finally our cheeses are more palatable to non vegans ❤

Overall, I had a really nice time over Christmas and New Year. Logan made me this amazing painting of Totoro, which was my all time favourite present.

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We also spent a lovely day driving around the Coastal Trail with Vegan Bear on Boxing day, taking in gorgerous views and having the chilliest picnic ever because, well, we were in Scotland so we had to.

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I hope you all day a lovely time over this festive period, whether you were with friends, family or whether you just like to ignore it all and spend it alone. Looking forward to another year of blogging ahead!

Vegan Mofo 2017 #31: Chocolate Black Bean Brownies with Pumpkin Pie Swirl

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A Vegan Experience of Surgery & Recovery: I had chest reconstruction surgery on August 22nd 2017. For Vegan Mofo 2017, I will be writing about my experience preparing for surgery and my ongoing recovery.

I can’t believe it, we’re on the final day of Vegan Mofo 2017! I don’t really care about Halloween but it’s a good excuse to use pumpkin even more than usual, so I made a sweet treat to finish off Mofo.

I came back from work on Sunday super tired but determined to prep loads of food. I didn’t manage to do much, but I did manage to cook a ridiculous amount of black beans in my slow cooker. I’m not sure what I was thinking I would make with them all, I have LOADS in the fridge ready to use.

I’ve always been scared of black bean brownies but thought this was the perfect time to give them a go because why would I want to use all those beans for savoury dishes when I can add chocolate and sugar to them?

I also had a pumpkin in the kitchen that was just begging to be used for this…so here we go Chocolate Black Bean Brownies with Pumpkin Pie Swirl

Chocolate Black Bean Brownies with Pumpkin Pie Swirl

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Ingredients for the Brownies:

  • 1 1/2 cups cooked black beans, rinsed
  • 1/2 cup cocoa powder
  • 1/3 cup sugar
  • 1/4 cup non dairy milk
  • 1/4 cup oil
  • 1 tbsp vanilla essence (if using an extract over flavouring, reduce by 1/2)
  • 1/2 tsp baking powder
  • pinch of salt
  • handful of chocolate chips

Ingredients for the Pumpkin Swirl:

  • 1/2 small pumpkin, seeds removed, roasted
  • 2 tsp pumpkin pie spice
  • 2 tbsp sweetener (I used rice syrup)
  • 1/2 tbsp arrowroot/cornstarch

Method:

  1. Heat the oven to 180C and line a tin with baking parchment
  2. Put all of the ingredients for the brownies except the chocolate chips into a food processor and blend until smooth
  3. Pour the mixture into the prepared tin and smooth off the top
  4. Add all the ingredients for the pumpkin mix to the food processor and blend until smooth. Taste to check it’s sweet/spiced enough for your liking
  5. Spoon the pumpkin mix on top of the brownies and then use a toothpick or knife to swirl into the brownie batter. Scatter the chocolate chips on top
  6. Bake for 35 to 45 minutes, until you can place a toothpick in the centre and it comes out clean

These were so simple to make, I couldn’t believe it! I also couldn’t believe how rich, chocolatey and delicious they were. They are so fudgey and moist, I love them! I think I might be converted to these gluten free bean brownie things. That’s something I never thought I’d say

But anyway, there you go. Short and sweet today. Thank you all for this amazing month of blogging, I’ve loved it! I’ll probably take a short break but I have a huge list of places to review, especially in Edinburgh, so may do a special Vegan Edinburgh week to power through them all.

Watch this space!

Vegan Mofo 2017 #30: Special Thanks

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A Vegan Experience of Surgery & Recovery: I had chest reconstruction surgery on August 22nd 2017. For Vegan Mofo 2017, I will be writing about my experience preparing for surgery and my ongoing recovery.

This was planned to be my final post for Mofo this year, but as tomorrow is Halloween I’m going to try and whip up something tasty to share with you as a farewell post before I take a week or so off blogging to recover!

I wanted to do a post thanking a lot of wonderful people who really helped me during recovery, without them I think I would have found the whole experience a lot harder than it was. Going through something like this really does make you realise how lucky you are to be surrounded by awesome people.

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So, thank you Bryn for looking after me, keeping me smiling, laughing and happy during the most uncomfortable, painful and strange weeks during recovery. You have been so kind and made my first week post surgery a piece of cake. Also, I will never forget you sharing mac n cheese with me, or for bringing me cake.

Thank you to Dave who drove all the way down from Manchester to Brighton and back up again, just to get me home comfortably. This was such a big help and I appreciate it all so much ❤

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Thank you to my amazing, patient, caring and hilarious boyfriend Logan, who took me in and took the best care of me for 7 weeks or so. Watching Steven Universe together, napping together, eating Chinese noodles or mac n cheese and colouring together was amazing and special. You are the best

Special thanks to Susan and Jayson for your amazing care packages. These brought me so much joy and all the tasty things so thank you so much for thinking of me

Thank you to Jack, Joanna & George for visiting me in Brighton. It was so good to see your wonderful faces.

Thank you to my ex and housemate Jake who looked after Kobi while I was gone, also a shout out to my awesome friend Isobel who stepped in and looked after him when Jake was busy

Thank you to my amazing friends, queer family and work colleagues who sent me funny, cute, supportive messages during my time off. I know I was shit at replying but I did appreciate them

I also want to thank the amazing cats who all looked after me in their own ways during recovery

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Sidney was the most amazing post surgery nurse. She kept me company by snuggling up to me while I was chilling and sleeping, generally being cute, gentle and lovely. I was really sad to say goodbye to her, she definitely had healing powers

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Bo, who is such a lovely, timid and adorable ball of floof. We’ve really got to know each other during our stay at Logans and he was so lovely and cute to me. I feel like we had a lot of special bonding moments and he was very careful not to hurt me during my fragile early days

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And finally, to Kobi. Who I sadly saw very little of during recovery, but who kept out of trouble and has been super affectionate and lovely since I returned home. I was worried he would be mad at me but all has been forgiven and we have had some amazing cuddles.

And finally, thanks to everyone who has been reading and leaving such lovely supportive comments during this month. I definitely feel like this theme was the right thing to do for me and the blog at this time, I’m so glad folk have been enjoying it and finding it useful

I will be back tomorrow for my final post of Mofo 2017!

Vegan Mofo 2017 #29: Vegan Quarter at Leith Market

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A Vegan Expe.rience of Surgery & Recovery: I had chest reconstruction surgery on August 22nd 2017. For Vegan Mofo 2017, I will be writing about my experience preparing for surgery and my ongoing recovery.

I spent the majority of my recovery staying at my partner Logan’s flat in Edinburgh. He lives in an area called Leith, not far from the city centre. During recovery I found myself getting quite restless, so it was exciting to hear that every Saturday there is a market in Leith that showcases a variety of awesome local businesses. Even more exciting was when I discovered that the first Saturday of every month is the Vegan Quarter at Leith Market.

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Whilst the Vegan Quarter isn’t solely 100% vegan, all of the stalls are encouraged to have options and this is the one Saturday of the month vegans definitely shouldn’t miss

I didn’t have the energy or my nice camera to take lots of photos, but I thought I’d do a quick roundup of all the exciting stuff I found!

First up is Earthy Foods. These guys have a few shops in Edinburgh selling a great range of local, seasonal, organic, wholesome food stuffs. They’re not a vegan business but they know what to offer us and have a variety of tasty foods. They’re at Leith Market every Saturday with vegan options, but of course there’s more during the Vegan Quarter. My beautiful friend Vegan Bear runs the stall so it was a great chance to see him too.

They had a variety of really great stuff. Amazing vegan sausage rolls that I’m now addicted to, brushed with a chilli jam on top, I can’t just stop at one of these. I’m hooked.

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They had a few vegan cakes, I decided to try the Pumpkin Cheesecake because it was made by Vegan Bear and his bakes are wonderful. It was indeed wonderful, so sweet and creamy and tasty.

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They also had some REALLY delicious dips that I fell in love with. I particularly loved the Satay Sauce and the Preserved Lemon Hummus was really fantastic with fresh crusty bread and olives. Yum!

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Next I headed over to Grumpy Food as I’d heard great things about their Kuku and I was desperate to try it. Kuku’s are these tasty Frittata type things. They have a variety of fillings, there was Cauliflower, Sgaia Mheat, Aubergine…you can get them with salad or just as they are. These things are SO tasty and I was happy to see Grumpy Foods at the market the following weekend to pick up a few more slices.

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Opposite Grumpy Foods was The Herbivore Kitchen who I neglected to take a photo of! I’ll be doing a write up on this cafe soon because they do some incredible vegan food. They were selling a selection of vegan brownies, cheesecakes and layer cakes. Myself and Logan got a selection of 4 browies for £10. They were so good, the flavours were Biscoff, Peanut Butter & Oreo. I’ve found a picture of their amazing cheesecake from their Facebook for you to get an idea of what they’re selling

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My final great vegan find was Knights Kitchen Street Food who were doing a load of delicious vegan treats. I took home a slice of this Plantain Pie and it was SO good. Nice and spicy and the slices were HUGE. Great value for money, definitely check them out.

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There was also this adorable water station for dogs that was super cute ❤

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Overall I was really impressed with The Vegan Quarter at Leith Market. Edinburgh is a very vegan friendly city but it was nice to have these options outside of the city centre and a little more local to me. There was a great atmosphere and it was awesome to see so many stall holders embracing the vegan options.

I do think it’s a little unfortunate that not all the stalls were taking part. There was a crepe truck that would have been amazing if they could get together a vegan batter for fresh hot crepes and also there were some fishy/meaty stalls that had zero options at all. I understand that they’re at the market each week but it would be great to have everyone taking part or getting a small vegan business in instead.

I’ll definitely be back for The Vegan Quarter again, sad I can’t make the next one but looking forward to visiting again in the future!

Vegan Mofo 2017 #28: Welcome Back Pizza at The Old Abbey Taphouse, Manchester

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A Vegan Experience of Surgery & Recovery: I had chest reconstruction surgery on August 22nd 2017. For Vegan Mofo 2017, I will be writing about my experience preparing for surgery and my ongoing recovery.

I had my first day back at work on Thursday and spent the day before travelling back down to Manchester. It was sad to leave behind Logan, Edinburgh and my Pressure King Pro but it also felt like time to get back to normality too.

I’m on a phased return for the first two weeks, so my first day back wasn’t too horrendous but I was incredibly tired by the end of it. This was partly to do with the fact I wasn’t napping and was active that day, also because Michael C Hall popped in to get some shopping and I lost my shit and went round telling everyone how exciting I found it. This was legit my face.

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I was super pleased when a work friend suggested going out for pizza when we finished our shift. This was a good idea because 1) Pizza 2) It stopped me falling asleep as soon as I got home and 3) Pizza.

We had planned to go to Double Zero in Chorlton, who do amazing sourdough pizza bases and vegan cheese, but when we arrived at 7pm to a 2.5 hour wait we decided to head further afield. We were keen to stick with pizza so I suggested we jump on a bus and visit The Old Abbey Taphouse, which I have heard so many good things about.

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We arrived at around 7.30pm and unfortunately there were no tables inside for us to sit at. Two large groups were taking up the space and there was also a band setting up. This place is very very small, which I didn’t expect, so I’d recommend getting stuff to takeout or going when the weather is okay enough to sit outside. It wasn’t too cold so we grabbed a table outside and looked at the menu.

There were quite a few vegan options; Roasted Veg Sandwich, Vegan Chili, a selection of pizzas and then the option of chips to go with. There were also vegan milkshakes and a selection of ice creams & Brownies for dessert. I chose to go for a Chocolate Milkshake and ordered a Zucca Pizza (White Base, Spinach, Roast Squash and Roast Garlic) with chips.

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The milkshake came first and I was eager to get it in my face as quickly as possible. Oh yess, this was tasty. Not my favourite milkshake (I have a milkshake I created over at The Ice Shack that is awesome and I love the V Rev Cookies n Cream Shake) but it was rich, chocolatey and had a really tasty whipped cream on top, so it’s up there on my list of shakes for sure.

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Then the savoury arrived. This pizza was really really tasty. It was absolutely swimming in vegan cheese, which I loved and the toppings worked really well together. It was pretty rich because of all the cheese so I was absolutely stuffed when I finished that and the chips.

I was so sad that I was too full to try ice cream and brownie but very satisfied with my meal. I’d definitely like to go back there to eat, maybe more in the Spring/Summer as we did start to get cold sitting outside.

The only thing that disappointed me was that I was under the impression that all the pizzas had a vegan option, including the ‘meaty’ ones. When I arrived and saw just a handful with VV next to them I was a little bit sad but assumed that maybe I’d remembered wrong, but having checked the website it does state they offer vegan options for every pizza. Maybe this has changed as it seemed odd to have VV next to only a few dishes. When I next go I’ll check as a fake meat pizza would be a great addition on the menu

I definitely recommend heading over or grabbing a takeaway from The Old Abbey if you get a chance. It was a great welcome back meal and a good chance for me to catch up with a friend, I can’t wait to go back and try dessert!