To prep for the first Good + Full, I made about eight batches of sweetcorn chowder. I got to know this soup in a way many people will never want to their dearest friends. We shared some swell times and some downright bad times. The main thing I will say about sweetcorn chowder is that it sounds fun enough- sure- why not- Cape Cod- crumbled crackers mixing in with the sand dunes- knitwear of some description.Read More
Where did September go? There were so many exciting things happening that I barely looked up from my keyboard, but I did manage, as always, to take a ton of photos. Here are some out takes from behind the scenes at Guac and Roll. You can also follow me on Instagram @avainlondon and all the Guac recipes and vegan inspiration on my Pinterest board.
From top left to bottom right: Out and about with the last BBQ of the season on my friend's new roof in Peckham, complete with smoked tofu and mushroom burgers (thank you for the extra BBQ Jessica!). Breakfast in Stoke Newington cafes, most often this is Cafe Z Bar for the best wake-up call coffee. Finally, vegan-friendly churros at a food festival in Manchester bought in the last days of the month with a good dose of cinnamon.
Back to school and back to work in London meant picking up our weekly delivery from Growing Communities by bike each week. An amazing vegan three course dinner at an awards ceremony, gorgeous fava bean action at Stoke Newington's Tatreez cafe and lunchtime field trips to Planet Organic.
All things Guac: a working lunch of potato and leek soup is perfect for autumn, testing all manner of recipes for winter features, colour-popping tomatoes and a Sunday recipe inspiration session that took over the entire floor of my (admittedly tiny) flat.
Finally, September saw the launch of Guac's new look, new produce, new friends and new recipes that I can't wait to share for the last few months of 2013. Where has it gone? Honestly?
With the final days of August came the first corn of autumn. So fresh, so juicy, so different from tinned sweetcorn, so moreish. This is a really quick recipe to make while something else is cooking in the oven or marinading or stewing away. It does yield a fair amount of dressing for the corn, so I used the leftovers to mix into salad leaves.
Makes enough for four, so scale up for how ever many you need
50ml vegetable or sunflower oil
Juice of two limes
Handful of chopped coriander
1 green chilli, chopped small
Salt and pepper
4 fresh corn cobs
Mix together the dressing in a large bowl, and then roll the sweetcorn in the dressing. If you can leave it to marinade for a bit, all the better, and spoon some of the coriander on top of the sweetcorn while it rests.
If not, go straight to a hot frying pan or barbeque, and fry the sweetcorn on a medium high heat. You can spoon some more of the mix on the sweetcorn as you go, and add a little extra salt if you prefer things saltier.
Once some parts of the corn have taken on a charred colour, take it off the heat and eat straight away. You can also sprinkle the cooked corn with a little paprika if you really like things hot!
All-vegan breakfast for my family: blackberries from the garden with Jus-rol pain au chocolats, croissants, blueberries, raspberries, jam, juice, coffee and tea.