“Thank Goodness” nut roast company
In Newport we not only have me with my Veggie B & B , but around the corner from me there is a great nut roast business called ‘Thank Goodness’ run by my friend, Bernadette McCarthy. I featured her in my last blog with her ‘Shroppies Pie’. She has won awards for her delicious nutroasts
Today I am tasting her ‘Luxury vegan nut roast’. The nut roast was easy to cook, just open up the top and put it in the oven for 20-25 minutes
Opening up – prior to cooking
You can see just from opening it up, there are lots of interesting ingredients in there, and we had large portions. I cooked it from chilled and it took only 20-25 minutes. There were lots of ‘big’ ingredients – chopped nuts (some large some small – brazils, cashews, hazelnuts) which give a variety of flavours and bite-ability. The vegetables are onions, carrot, courgette and mushroom plus lentils and the nutritious quinoa.
It had no egg in it but held together really well. One of the reasons that people put egg in anything is to hold it together. Bernadette told me that they did a lot of testing on all the recipes, and the addition of gram flour and peanut butter were the secret ingredients for holding it together – plus these two have additional protein, which most people wouldn’t know about
Once cooked you can see how delicious it looked with the cranberries peaking through – they added extra festive flavour and colour.
I bought my ‘Thank Goodness’ nutroast from Greenfields Farm Shop Donnington, Telford but other places to buy are listed on their website.
Mike’s verdict was “Fantastic! ” In fact this was as good as or better than my nutroasts ( and I’ve been a vegetarian for 40+ years) , and its not often that I think to myself “This is as good as my home cooked food” – but it was! It was lovely. We shall be having more at Christmas.
The beauty of these products is that at Christmas time or any other celebration, the fact that if you have a vegetarian or a vegan in your party or someone who wont eat the type of meat that you are serving, can be catered for with ease. No fuss! Easy peasy!
In 2016, I shall eat my way through all of ‘Thank Goodness’ range! January will be the cashew nut pate which we shall try over the Christmas period.
Healthier Eating, Ethical Thinking
This is the motto of another company that really interests me. I found them at the Greenfields Christmas Event last weekend, which included them selling vegan muffins. I have always had a desire to use little dairy and fewer egg foods, so these looked just what I wanted. Their website say that they produce “Healthier baked goods with a focus on seasonal, Fairtrade and vegetable based recipes. I tried their biscotti which were excellent and am hoping that they can supply me more muffins nearer Christmas.
The company can be found on twitter @NKShrewsbury and on facebook/natureskitchenshrewsbury
Bon Natali !
Those of you who read my blog last month will have seen my very easy recipe for Limoncello (see below). Wonderful recipe from my sister Pam.
So here we are celebrating Christmas with my home-made limoncello and damson gin “Salute!” as my dad would say.
Linda and Mike
6 oz (plus more if you need it sweeter) sugar 150 ml water
zest and juice of 6 unwaxed lemons 700ml vodka
Put the sugar and the water in a pan and boil for 3-4 minutes until syrupy. Then cool. Add the zest and lemon juice and the vodka. Bottle and shake daily for a month or so.