Really sayin' something

It might have all fallen a little quiet on the Guac & Roll front over here, but rest assured there's more than a little something in the works for next week...

As well as recipe testing and scrawling ideas on my work roof at any given moment, I managed to finally get my hands on some of the gorgeous magazines pictured above- Kinfolk, Cereal, Wilder and Chickpea. I decided to buy the spring/summer issues as I think I'm in some major seasonal denial and wanted to read about ice cream and sorbets for another few months. If you come across any of these, they're all sumptuous reads, and I don't think anything can replace that luxury of having an evening or even just an hour to spend reading a magazine you've been trying to track down for months. I cycled home with all four weighing down my rucksack like a treasure trove.

See you shortly, and follow me on Instagram for vegan ideas and mishaps with burritos in the mean time!

Back to school

Unlike January, I think September is one of the best months to start something new. Maybe it's the back to school feeling ingrained into what the start of autumn means, but I love making a new beginning at this time of year. With three months to go until the New Year and the warm nights still here, I feel like it's an ideal time to start a good habit or research a change you want to make.

I've had some amazing conversations with a load of people over the past few days that have really got me excited about being vegan and making further changes to my lifestyle. I've also been able to change my work balance specifically so I can spend what currently feels like an AMAZING amount of time working on all things Guac & Roll, and devoting way more time and energy to researching and making vegan food for me and the people around me. 


So I thought it would be a great time to post the two things that got me here in the first place- Jonathan Safran Foer's Eating Animals, which I cannot recommend enough, and have talked about here. Along with Foer's book is the interview above with Ellen DeGeneres, where she discusses why she turned vegan. It was these two pieces of information that made me make a decision to try being a vegan, and I still end up in tears every time I watch this video, Ellen is such a babe.

Finally- for all my friends trying out veganism over the next few months- here's a link to how Guac started out, as a tumblr diary of my first few months as a vegan- which included a disastrous mac and cheese, a lot of fry ups and marmite on toast before things started to get easier! 

Good luck everyone! I know there's a ton of resources and books out there to help vegans just starting out- if any of them speak as clearly to you as these did to me then please let me know, I always love some new inspiration! 

Vegan Burns Night supper with haggis, clapshot and kale

On Sunday I made a belated Burns Night supper using this vegan haggis recipe, along with clapshot (very fun to say), curly kale, roast carrots, parsnips and onions, roasted cabbage, homemade cranberry sauce and red onion and balsamic gravy.

Clapshot, which originates from Orkney, is traditionally made with mashed turnips (swede), potatoes, butter, chives and seasoning. I chose thyme to mash with mine, and exchanged the butter for sunflower oil and plenty of mashing. You could also use a vegan margarine replacement if you're looking for a really creamy taste.

Easy peasy biryani

So the sunshine caught me a little off guard with my bowl of spicy biryani on the rooftop... but I'm not complaining.

This vegetable biryani was the first recipe I tried from Hugh Fearnley-Whittingstall's River Cottage Veg Everyday! cookbook. I didn't have all the ingredients to hand, so instead just used whatever was left from the Growing Communities vegetable bag. It's a little re-jigged, and A LOT amazing. The new potatoes add a creamy taste that counteracts with the chili and curry powder, while I love the texture of the almonds, chickpeas and rice mixed together. It might not be the most traditional recipe, but when it comes to biryani, I think the only rule you need is to always make double. I was so upset when I finished eating this.

Makes enough for four meals

2 cups of rice
2 onions, one diced small, the other left in larger chunks
2 cloves of garlic, diced
2 carrots, sliced
2 handfuls of new potatoes, sliced
1 handful of toasted, sliced almonds
1 handful of parsley or coriander
1 tin (drained) of chickpeas
3 tbsp of your favourite curry powder
1 chili, chopped small
1 juice of lemon
2 tbsp vegetable or sunflower oil

Heat the oil in a large saucepan, and add the onions and garlic, and cook for a few minutes making sure they don't crisp. Boil the kettle with about 300ml of water and add the carrots and onions to the pan, pouring in the boiling water to just about over the vegetables. Put a lid on the pan and allow this to simmer away for about 5 minutes, until everything is coming up to parboiled.

Remove the lid and add in the curry powder and chili. You want the biryani mix to begin reducing now, so add in the chickpeas and stir occasionally, making sure it doesn't stick to the bottom of the pan. In another saucepan, prepare the rice, as there's about ten minutes until the sauce is ready.

Once the vegetable curry mix has reduced, add in the almonds, lemon juice and fresh herbs, and any seasoning if you think it needs it. When the rice is ready, drain and stir into the curry mix. This will keep for two days but be sure to reheat the rice properly for leftovers- even if the temperatures outside are soaring!

The London sky. For real.