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Breakfast Tacos with coconut Bacon.

Proper corn tacos are gluten free,making them the perfect choice for a vegan and gluten free breakfast. You can fry them crisp and layer your toppings tostada style You can warm them slightly in a microwave or on a flat grill or pan. This means you can roll your fillings and serve them soft taco style. To make breakfast tacos. 1. Assemble your fillings I like to serve breakfast tacos with guacomole, scrambled tofu,coconut bacon and black beans. 2 Warm your tacos and let everyone help themselves and wrap and roll

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Coconut Bacon for Breakfast

How to make Avocado toast look lovely! First toast your bread. Mash the greenest ripest avocados you can find. Add a squeeze of  lime and a pinch of sea -salt Top with coconut bacon. Add flowers,dukkah,chili seeds,whatever you have to brighten your toast. If you want to serve the bacon warm you can put in under the grill for a second or between parchment paper on a pannini press.        

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Vegan BBQ Jack fruit

                                                     Toronto is where I first worked as a cook and where I got inspiration for multicultural and eclectic casual food. Luckily through social networking I still keep in touch with the Toronto food scene. This place came up on my twitter feed  last week  /http://porterhouseto.com/ It's a new vegan pub in Toronto. The menu looks amazing.  What really caught my eye was a shredded jackfruit sandwich. Here is how it is sold at the Porterhouse.     BBQ Jackfruit Sandwich  shredded jackfruit, slaw, horseradish mayo on a burger bun with fries.I had never actually come across jack fruit. After a short browse on the Internet and on my bookshelf, I found lots of information on Jack Fruit. Apparently you can use it to make Reuben sandwiches, tuna melts, and pulled pork. Vegans and Veggies have known about it for years! To use Jack-fruit as a meat substitute you need the unripe green fruit, not the ripened fruit.You can buy whole jack fruit at ethnic shops at certain times of the year. Once ripe it supposedly smells quite strong. A few blogs gave instructions on how to remove the flesh- these included putting down newspaper and oiling your hands so you don't get covered in the sticky sap. It seemed as complicated as operating on an alien species, so I was relieved to find that tinned jack fruit works just as well.If you live in Poole or Bournemouth, Makkah on Ashley Rd Parkstone sells tinned green young jackfruit. Make sure you buy it in brine - at this stage it doesn't smell strong at all.                                                                   My recipe for  BBQ Shredded Jackfruit                                                                                 Drain the brine. There are a few bits in the flesh that are a little harder(I think it's  kind of like the core of a pineapple- get rid of those.)There are also a few seeds they look almost like a baked bean .(I took those out as well although from what I understand they are perfectly edible.) Fry  two sliced onions in a 1 tbs of coconut oil - (you can use any oil but I like coconut oil - it has a slightly tropical taste.) Add the jackfruit, a big clove of crushed garlic and 2 tbs of smoked  paprika.                                                       Add 200 ml of water and  simmer till it had reduced.At this point I left it overnight in the fridge. It just happened that I wasn't serving it until the next day. Leaving overnight is good because it infuses the  flavours into the flesh. Jack-fruit is like tofu; it hasn't got a lot of flavour so its up to the cook to add it. The next day, I made  BBQ sauce.You can use shop bought or your own favorite homemade BBQ sauce. To serve,mix the sauce into the jack fruit and heat under the grill until its hot and the BBQ sauce has browned the flesh a little.Use the shredded jack fruit for Enchilada, Tostadas, or serve it on a bun with a side of  sweet potato fries.I served mine on gluten free tostadas with tofu garlic-cream and black beans.            

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                  Tea and Cake In a Heatwave        I Cook brunch five days a week, so it can be hard to find the inspiration to cook on my days off,especially in the middle of a heatwave. Yesterday instead of turning my cooker on, I turned on my food processor and cooked in my freezer. I have wanted to try this Blueberry Bannana Strawberry Pie for ages. It's vegan It's raw and it's cold. Teamed up with some home made Earl Grey Iced tea, it makes a perfect afternoon treat.  Blueberry Pie just out of the freezer I already had a big stash of blueberries in my freezer because I hoard them. Growing up in Canada, where blueberries are cheap, has turned me into the kind of person that buys all the marked down blueberries from the supermarket and freezes them until I have enough to make pie.   It needs to melt a little   The recipe came  from one of my  favourite blogs. Emily Von Euw  lives in Vancouver British Columbia and her raw food is  utterly beautiful.ttp://www.thisrawsomeveganlife.com/ Her photography is so  pretty. She can even inspire my 15 year old daughter to create. Like my daughter, she does seem to have a sweet tooth. This is probably why  her raw cakes and sweet goods are works of art. I  have adapted Emily's recipe a little. Because last week In a fit of declutter and sort out my lifeness, I threw out the spring form tins. I have used silicone muffin tins instead. I did not have two cups of cashew nuts so I used assorted nuts, cashews, almonds and hazelnuts. If you want to try her recipe or make your own version go here.   http://www.thisrawsomeveganlife.com/2013/03/blueberry-strawberry-banana-ice-cream.html#.UeV3h6wQXxN http://www.thisrawsomeveganlife.com/2013/03/blueberry-strawberry-banana-ice-cream.html#.UeVr7KwQXxM

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Kale Salad I feel like this is my discovery but sadly it isn't. I discovered Kale Salad a couple of months ago, Oliver  Perron from @Boxedvegtvlasked me to come up with a Supper-Club style menu with a high content of  seasonal veg. I needed to find something that used Calvo Nero. This is when I came across this amazing recipe for kale salad. The recipe I used comes from a really innovative food truck in Boston called http://meimeiboston.com/I have only ever been there by browsing online. The week I discovered the recipe the much revered Yotam Ottlenghi was in Boston and tried the salad, he loved it.  Things I love about Kale salad.You don't have to cook it! Just like the fish in ceviche cooks in lime juice, kale changes to an amazing soft texture when it marinates in lemon and olive oil Kale is Truly Madly Deeply good for you.Kale Salad takes hardly any work. It's more like flower arranging than cooking.Put it in a screw top jar carry it in your handbag and eat it on a park bench and it will bring you joy. For the recipe for my favorite Kale Salad go here. I love how it is written in Haiku.http://meimeiboston.com/2012/12/17/winter-a-quick-chat-about-local-food-our-magical-kale-salad-recipe/  by the way evo means extra virgin olive oil To have a little look at the food I cooked for boxed vegtv. http://video.google.com/googleplayer.swf?videoUrl=http%3A%2F%2Fredirector.googlevideo.com%2Fvideoplayback%3Fid%3D6cd9bac949f6b179%26itag%3D18%26source%3Dpicasa%26cmo%3Dsensitive_content%253Dyes%26ip%3D0.0.0.0%26ipbits%3D0%26expire%3D1370417542%26sparams%3Did%2Citag%2Csource%2Cip%2Cipbits%2Cexpire%26signature%3DD64A9AF7C95360BA56607062FAA4F0F09F06D6AA.84FBCB83CB777F653A0F626B1679ED2ECB7972BD%26key%3Dlh1

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BreakfastBaked Eggs  Breakfast on my day off. These are lovely  straight from the oven and  so easy to make. Take one large very deep muffin pan- I love this silicone one. Cut squares of puff pastry and put them into well greased tray.  Add  a whole egg and some bacon, or some ruby chard and mushroom. Sprinkle with Maldon Salt, black pepper, and some fresh herbs.   Bake at 225  high for ten minutes then turn oven down  to 180 for ten minutes   Remove from oven and let sit for five minutes                Serve with big cup of Yorkshire Tea 

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Taste of N’awlins Supperclub

              Tastes of N’awlins Supper Club at the Living Room                                          Bank Holiday Sunday August 26th 7.30-8pm-                                            £25.00 per head BYOB                                        Live Music with Bruce Griffin                                                                                                                              Menu                                                                               Po Boy Sliders with Cajun Shrimp and FGT , Fried Green Tomatoes.Red Bean Hummus. Cornbread with Pepper Jelly   Pulled Pork in Bourbon BBQ Sauce. Cajun Ya Ya Jambalaya Southern Slaw. Gumbo Z'herbes with black eyed peas, tempeh and Greens.  Bannanas Foster . August 26th will be the start  of a series of  Supper Clubs at the Living Room . Anyone who has been to the Living Room will know what  a lovely space it is. It is great as a coffee lounge and perfect as a breakfast room  but  it is just crying out for the tables to be put together and the seats to be  filled with folks  getting to know each other over dinner. I can't wait to fill the tables up with all kinds of Southern treats. Food will be served Family stlye on big platters. There will be a classic New Orleans style  welcome cocktail.and lots of Southern-style hospitality                                                                                                                                                

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October Cooking

I love cooking in Autumn. The garden looks amazing. Despite the fact that i never get around to planting much  there is a harvest. There are rosehips and wild rocket, nasturiums and the last of the tomatoes.The old grape vine that my freind eric planted sixteen years ago turns a beautiful shade of orange and  produces little sweet black seedless grapes. It's the start of soup and hot-pot season, turning on the oven just makes the house more cozy.    Apple Trees Lovely English Apples are everywhere. Lots in my freind Laura's Neigbors garden. Laura goes scrumping and brings us boxes of apples. I have made apple-sauce and put it in the freezer to have on  top of porridge some snowy winter day. I have made soup and apple crumble.   October means Canadian Thanksgiving. This year we found some fellow Canadians and had a party. My  freind Pam, from Vancouver, came with her  boyfreind Mark. Pam runs Rhapsody cafe in Winton. Laura from Sarnia, who I met in the Dancing Goat, came along with her boyfreind. Laura also bought along the most amazing still warm from the oven Apple Crisp.I also  had the pleasure of making dinner for  Rosie from Rosie's cafe in Boscombe. Finally I got her out of Boscombe and into my living room. Samantha Brightwell a freind and brilliant artist photographer came and impressed Tom and Raven with her vintage camera. My dear freind Matt  from Las maggies days and Bruces new  baseball watching freind also joined us. So did my daughter Raven and her freind Tom.              Bruce Griffin  our resident Canadian and guests  For my Canadian freinds can you spot Bruce Griffin. He spent the day making a Canadian Play list and a slide show of Canadian sites.    Butternut Squash, Apple and Ginger Soup served with wild rocket and Nasturium from the garden. We served this soup at Camden Bar and Kitchen in Ashley Cross for a week and people went mad for it. The apples and squash are roasted with maple syrup and garlic in the oven. This picture is taken in my kitchen.You can see my vintage owl pepper pot and 1980s kettle amd the yellow roses my husband bought me. The recipe for this soup  has been promised to many customers so it will be the next blog post.Through the caravan window         Yesterday was a rainy day. October 30th the clocks changed and as usual I was up before the rest of my family. I took a cup of tea out to Raven's caravan and watched the garden wake up .    October is over and so is Baseball season. The world series ended a few days ago -  Hooray  I get my husband back. Though it seems he is slowly being weaned off sports on the computer , last night he came to bed with American football instead. 

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Stories and Food

Before I cooked I wrote. Poems and stories filled up my head and spilled out into, notebooks, and filing cabinets.Cafes were only ever a place to write or a waitress job to pay for a place to live and my typewriter rental. In 1982 I lived in Toronto I waitressed at a cafe and I paid $25 dollars a month to rent a large Olivetti typewriter.Cooking only used to be about writers block. In 1985 I worked in Breadspreads, a Toronto sandwich bar. I fell in love with the building next to the sandwich bar. It was an old building with wooden floors and a vintage elevator. Despite having an apartment a short subway ride away and despite not caring about the fact that it was an office building with no proper living facilities I rented a small studio in the building. I spent my nights there watching downtown Toronto being re-built. At night when I couldn’t write I opened up the sandwich bar and I cooked. I cooked for construction workers, Bike-Couriers and office workers. My food was just writers block half bitten stories. I made two soups a day and specials.Sometimes on Seafood Chowder days the whole pot would be reserved and sold before it was even fully cooked. Once two customers fought over a whole strawberry rhubarb pie and tried to outbid each other.While I was at Breadspreads an office Tower was being built across the road. I fell in love with the Tower it was sixty-eight storeys high.Elevator engineers came from Switzerland and cooked in the tiny kitchen for their co-workers. An Iron worker who was also a First Nations person would go back up to the Reservation on the weekends and come back with bison for me to cook. Toronto’s Bike Couriers fueled up on my pasta and soups.Food became more about stories and people and gatherings than writers block.Then in 1993 Eric Bow and I opened Las Margaritas a Mexican Restaurant on Poole Quay we cooked, Tamales, Mole, Texan Chillies, Mancha Mantal. We fed tourists, the locals and our neighbors. Every year to Celebrate the Mexican Day of the Dead we closed the restaurant and invited regulars and friends for our Grande Fiesta’s. On Christmas Eve we took home our staff and our friends for Midnight supper. Las Maggies traded for ten years. In those years I had a baby girl, I took writing courses. I wrote and mothered and I cooked.Now in 2011 I have found that after cooking in the basement at the glorious Cafe Boscanova for four years and now in the tiny little shack at the back of Camden that I am missing the stories and the writing and missing the people. Food has become about order sheets kitchen politics and profit. The only writing I ever do is menu’s and staff rota’s.The writing and stories have been neglected so badly that I didn’t even notice nearly all my word documents had disappeared from my computer.Luckily my computer was backed up say they have all been returned. Stories will soon be appearing here as well as recipes .My notebooks through out my life have been filled with a jumble of recipes, stories and poems. It is about time my blog reflected who I am as well.To read the Tower a peice of short  fiction about Toronto and cooking and food   http://tansystorytales.blogspot.com/

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Stories and Food

Before I cooked I wrote. Poems and stories filled up my head and spilled out into, notebooks, and filing cabinets.Cafes were only ever a place to write or a waitress job to pay for a place to live and my typewriter rental. In 1982 I lived in Toronto I waitressed at a cafe and I paid $25 dollars a month to rent a large Olivetti typewriter. Cooking only used to be about writers block. In 1985 I worked in Breadspreads, a Toronto sandwich bar. I fell in love with the building next to the sandwich bar. It was an old building with wooden floors and a vintage elevator. Despite having an apartment a short subway ride away and despite not caring about the fact that it was an office building with no proper living facilities I rented a small studio in the building. I spent my nights there watching downtown Toronto being re-built. At night when I couldn't  write I opened up the sandwich bar and I cooked. I cooked for  construction workers, Bike-Couriers and office workers. My food was just writers block  half bitten stories. I made two soups a day and specials. Sometimes on Seafood Chowder days the whole pot would be reserved and sold before it was even fully cooked. Once two customers fought over a whole strawberry rhubarb pie and tried to outbid each other. While I was at Breadspreads an office Tower was being built  across the road. I fell in love with the Tower it  was sixty-eight storeys high. Elevator engineers came from Switzerland and cooked in the tiny kitchen for their co-workers. An Iron worker who was also a First Nations person  would go back up to the Reservation on the weekends and come back with bison for me to cook. Toronto's Bike Couriers fueled up on my pasta and soups. Food became more about stories and people and gatherings than writers block. Then in 1993 Eric Bow and I opened Las Margaritas a Mexican Restaurant on Poole Quay we cooked, Tamales, Mole, Texan Chillies, Mancha Mantal. We fed  tourists, the locals and our neighbors. Every year to Celebrate the Mexican Day of the Dead we closed the restaurant and invited regulars and friends for our Grande Fiesta's. On Christmas Eve we took home our staff and our friends for Midnight supper. Las Maggies traded for ten years. In those years  I had a baby girl, I took writing courses. I wrote and mothered and I cooked. Now in 2011 I have found that after cooking in the basement at the glorious Cafe Boscanova for four years and now in the tiny little shack at the back of Camden that I am missing the stories and the writing and missing the people. Food has become about order sheets kitchen politics and profit. The only writing I ever do is menu's and staff rota's. The writing and stories have been neglected so badly that I didn't even notice nearly all my word documents had disappeared from my computer.Luckily my computer was backed up say they have all been returned. Stories will soon be appearing here as well as recipes .My notebooks through out my life have been filled with a jumble of recipes, stories and poems. It is about time my blog reflected who I am as well.

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