Vegan Scene

Hello again.

This is yet another tardy post but what can I say? The pace of our lives is  fast, too fast, lately!

But guess what? We’re doing it! The vegan house share!! And we are psyched but also overwhelmed with the ominous and never ending list of DIY that we incurred upon arrival at the sweet May Cottage nearly three years ago. Oh, well. We’re working on it and now we seem to have lots of helping hands.

We’ve had nearly a dozen awesome, inspiring vegans write to us and tell us they want to check this place out and possibly move here.  From the feedback we’ve received so far, there seems to be a real need and desire for some kind of affordable vegan community living and we’re thrilled that there are like-minded folks out there with whom we are able to share our time and space.

We can only  accommodate a handful of those folks at present, but we’ve got a big plot of land and a few dilapidated dwellings onsite that, with a bit of love and a few fun days working together in the sunshine, will be perfect homes for more people.

I’m just a little bit sad that most of my time will be spent working in London. Part of me wishes I could stick around here all of the time, but alas…I will be up when I can!

Switching modes entirely, I wanted to share a really healthy and delicious food we’ve been making every week as of late. Thanks to a local green grocer that somehow gets massive shipments of just-out-of-date organic goods and then sells them for extremely low prices(!!!!!!!!), we have had a steady flow of ridiculously cheap hemp seeds. Usually hemp seeds are like four quid for 250g, but right now we are getting about a kilo’s worth for £1!!!! So while this recipe might not be as cheap for you, wherever you are in the world, it is still worth every penny.

Hemp seeds are good for you. They are probably one of the best sources of complete protein on this earth, full of vitamins, minerals, and an amazing ratio of omega 3, 6, and 9 fats. Just google them if you don’t know what I’m talking about.

Raw Hemp and Pumpkin Seed Butter

Ingredients:

250 g raw hemp seeds

big handful of pumpkin seeds

sea salt to taste

2 or 3 big cloves of fresh garlic

half of a small onion

lemon juice from 2 or 3 wedges

tablespoon or two of cider vinegar

maybe a tablespoon of water

Method:

Blend hemp and pumpkin seeds in the food processor to a paste-like consistency. Add the rest of the ingredients and blend some more. Keep in a sealed tupperware container or sealed glass jar for up to one week. Eat with crudites, crackers, and other dishes. Just make sure it doesn’t get too hot, otherwise you’ll damage the omega fats.

Also: for a really creamy raw hemp and pumpkin sauce/salad dressing/yogurty-dip, simply add more water (probably about a cup more).