When I received an email from Mark, father of Louise, owner/blogger of Vegan Kitchen I was touched. How amazing that a 20 year old university student has such a great business and at such a young age.
Here’s some info in their own words, “The Vegan Kitchen is family run business located near Newcastle upon Tyne England, all our products are freshly homemade. We offer all of the best quality vegan foods that you will find anywhere, all our foods are lovingly prepared with 100% organic ingredients that has been freshly picked just for you. None of our foods have nasty chemicals, colorants or additives only mother natures finest.
We believe there is not enough vegan or vegetarians foods out there in the market, this is something we hope to change by offering our products to everyone. You do not have to be vegan or vegetarian to try these, in fact over 40% of our customer are nether vegan or vegetarian.
Although the number of vegan and vegetarian options available in supermarkets, restaurants and pubs have increased, it is still fairly difficult to find quality foods that that are non-meat based, in fact like most people with plant based diets I feel a little suspicious when purchasing these foods.
These foods can be bought for your lunch time or to eat immediately, we also offer catering services for occasions and events.”
Follow Louise and Mark’s journey on Vegan Kitchen’s blog, Facebook and Twitter. Welcome Vegan Kitchen!
Another one of my all time favorite dishes is the Vegan Kitchens version of this classic dish, the Chickpea & Quinoa Salad combines texture and taste like no other salad, its a must have meal or side dish.
A very easy quick dish to prepare, I hope you enjoy as much as I do..
Ingredients
50g of red Quinoa
1 Red Chili (finely chopped)
8 Spring Onions (chopped)
3 tbsp Mint (finely chopped)
2 tbsp Olive Oil
2 tsbp Lemon Juice
30g of Chickpeas Flour
1 tsp Cumin
1 tsp Paprika
1 tbsp Vegetable Oil
150g Canned Chickpeas (drained)
Directions
- Place Quinoa in medium saucepan and then cover with boling water. PLcae over low heat and simmer for 10 minutes, or until cooked. Drain and refresh with cold water, drain again. Transfer to a large bowl and toss together with red Chili, spring onion and mint to mix thoroughly.
- Combine the olive oil and lemon juice in a small bowl using a fork.
- Sift the chickpea flour, cumin and paprika together into a wide, deep bowl. Plce the vegetable oil in a medium frying pan over a medium heat. Roll the chickpeas in the spiced flour then fry gently in the pan, stirring frequently, for 2 to 3 minutes, allowing the chickpeas to brown in patches.
- Stir the warm chickpeas into the Quinoa mixture and quickly stir the lemon-oil dressing.
- As always enjoy….:)
