It is International Men’s Day today. I just wanted to mention my amazing husband Dave AKA Mr Good Carma Foods who is my rock and my best friend. Dave is a big part of Good Carma Foods and I couldn’t do it without his support. 💚🙏💏 #InternationalMensDay #Goodcarmafoods
Lovely brown rice based pasta with yummy homemade pesto made by blending:the following:
🌱Extra virgin olive oil
🌱A little filtered water to loosen
🌱Vegan parmesan (I use @goodcarmafoods Flavour Fusion as it’s all natural and #rebootfriendly )
Such a creamy version of a classic pasta sauce.
🌱Easy Vegan Carbonara🌱
Start by making a marinade for your tofu:
🌱2 tbsp avocado oil
🌱4 tbsp maple syrup
🌱5 tbsp soy sauce
🌱1/4 tsp garlic purée
Thinly slice around half a block of firm tofu, place the slices in a shallow bowl. Pour over the marinade and marinate the tofu for at least an hour, but overnight in the fridge is ideal if you have time.
Next soak half a cup of raw cashews in boiling water for at least an hour, to soften (again, overnight in the fridge is good)
Once the tofu is marinated, lay the slices evenly on a baking dish, pour over any loose marinade, season with black pepper and bake for 30 minutes at 200c, turning halfway through cooking.
When the tofu is done, it’s time to cook your spaghetti! Cook to the pack instructions, and while it’s simmering, drain off the softened cashews and blitz in a high speed blender with:
🌱1/2 tsp Dijon mustard
🌱1/4 tsp garlic purée
🌱pinch of kala namak salt
🌱1/2 cup of plant milk
🌱2 tbsp nutritional yeast
Drain the cooked spaghetti, leaving a little of the pasta water in the pan to add creaminess.
Chop the cooked tofu into small pieces and stir into the cooked spaghetti, back in the pan. Add your cashew cream, and combine well.
Next add plenty of vegan Parmesan (I use https://goodcarmafoods.com/shop/flavour-fusion/flavour-fusion-multipack/ Flavour Fusion) and some lovely fresh herbs of your choice.
Plate up, add extra vegan Parmesan on top, serve and enjoy! 💚 Thanks to @eatwellrevolution for the recipe and photo
So just wanted to say Hi to all our new followers.
I’m Charlotte and I’ve been running my business in 2013. I started my business in memory of my beautiful Mum and followed my dream of running my own business. I’m not going to lie, it’s been hard in places but has been totally worthwhile. I am passionate about food and especially making natural nut based cheese alternatives that are healthy without sacrificing flavour. I am passionate about the environment and animals. My husband and I live in South West Wales and have rescue animals. My best advice is follow your dreams and always remember to be kind. 💕
What a fabulous review from @gees_journey_ about our Great Taste Award winning cashew based mature cheddar alternative. 🌱🧀✌️🙏🏴
‘I had the honour of meeting this lovely lady behind the brand at a vegan festival and her passion for her product is incredible just like the taste , this spread is the perfect flavour as I like a lot of vegan cheeses doesn’t have that strong overwhelming coconut oily flavour and is instead mild , creamy and just like how I remember cheese 🧀 to be , the closest thing I’ve tried and have the approval of my non vegan parents who are cheese a holicks so high praise indeed and great paired with pickle on crackers and toast 😉 ‘
Thanks to v @eatwellrevolution
I’ve taken some inspiration from my good friend @dawnsplantkitchen after looking at her new recipe blog over the weekend.
Do pop over to her page if you haven’t seen it yet. There are some mouthwatering vegan delights to be found there! 😋
My recipe is slightly different though as I’m feeding the whole fam…
1 cup chickpea flour (gram flour)
1 cup of cold water
1/2 tsp turmeric
Pinch of kala namak salt (optional)
2tsp dried parsley
4tbsp avocado oil
Sea salt and black pepper to season
1 cup of cashew cream (1/2 cup raw cashews softened in boiling water then blended with 1/2 cup unsweetened almond milk & 4 tbsp nutritional yeast)
2-3 cups of roasted veg of choice
Pop everything except the veg into your blender and blitz to smooth.
Pour over your roasted veg (I’ve used red peppers, courgette and also some wilted spinach) into a lined round 8” cake tin, and this bit is optional but I do like to sprinkle a good helping of @goodcarmafoods Flavour Fusion in top, before it’s baked at 180c for 25 minutes.
You can check it’s set with a skewer or sharp knife.
Allow to cool for 10 minutes, gently remove from the cake tin then enjoy with a tasty side salad. 💚
Review like this one below males all our hard work worthwhile.
My wife and I are not vegan, and are fortunate to not need to be dairy free. However, we are now baking our Sweet Potato fries with a sprinkling of your chilli Flavour Fusion, and have roasted cauliflower with the garlic Fusion Flavour (per your suggestion), and found both to be full of flavour, and were really impressed with the products. Thank you for your creativity in making these great products.”
“My wife and I are not vegan, and are fortunate to not need to be dairy free. However, we are now baking our Sweet Potato fries with a sprinkling of your chilli Flavour Fusion, and have roasted cauliflower with the garlic Fusion Flavour (per your suggestion), and found both to be full of flavour, and were really impressed with the products. Thank you for your creativity in making these great products” thanks to Andrew and Sara Macpherson
I have been deeply saddened by the conflict in Ukraine.
Our world has become so interdependent that violent conflict between two countries inevitably impacts the rest of the world. War is out-dated – non-violence is the only way. We need to develop a sense of the oneness of humanity by considering other human beings as brothers and sisters. This is how we will build a more peaceful world.
Problems and disagreements are best resolved through dialogue. Genuine peace comes about through mutual understanding and respect for each other’s wellbeing.
We must not lose hope. The 20th century was a century of war and bloodshed. The 21st century must be a century of dialogue. I pray that peace is swiftly restored in Ukraine.
The Dalai Lama February 28, 2022
Happy St David’s Day from Wales!
As you know we are based in West Wales and so this is why we are celebrating today and it’s Shrove Tuesday. I shall be having gluten free pancakes later with our Spread Sensation on. Yummy!
What are you having for pancake day? 🙂
I wanted to share these facts with you because I found them interesting and thought you would too.
6 St David’s Day Facts
- St David is the only British/Irish saint to be born in the country he is patron of. …
- There are many stories of David performing miracles. …
- David was an early vegetarian. …
- The humble leek forms an important part of St David’s Day. …
- St David’s last words have become famous.
- St David died in 589 and is buried at St David’s Cathedral in Pembrokeshire
Have a lovely week everyone!