Tag: gluten-free

3 Vegan Meals with Chilli, Quinoa, Tacos & Steamed Veg (but no Quorn!)

As many of you will know, during a recent and rare visit to a local café, I was innocently duped into having vegetarian chilli by a young woman who believed it was vegan. In fact it contained Quorn mince, which is gluten-free and vegetarian, but not vegan. I was really upset when I later realised; it’s taken me decades of being vegetarian to finally make the leap to veganism. It hasn’t been easy, but I was proud of myself and now I felt I’d failed. It took the shine off what had been lovely afternoon out in a beautiful setting. (See Chillin’ on a Chilly Afternoon with Chilli).

The only thing I felt I could do to make amends (in my way of thinking) was to create a vegan chilli at home and in having it for dinner that following day – and publishing it on social media as well as my blog – somehow I would go some way to erasing my blip and to providing regular meat-eaters and vegetarians with an alternative for their menus.

Quinoa was cooked separately, then added to the cooked sauce to give some added texture in place of ‘mince’. This recipe made enough for a bowl of chilli and quinoa one evening, chilli with 3 tacos and green salad the next, and the leftover quinoa I had with corn on the cob and vegetables the third day.

imageI’ve used chilli flakes because we don’t normally eat fresh chillies, I try to keep nightshade foods to a minimum as they can exacerbate skin and joint inflammation, which is also why I’ve used tomato paste rather than tomatoes. But don’t be put off, it still has a kick and is very tasty. The onion and crushed garlic are missing from the chopping board – they’d already gone in the pot before I remembered to take a photo!

You might be surprised at a couple of the items, or if you’re my son, then probably not!

All measurements are approximate, all ingredients used were organic where possible, vegan and gluten-free. 

Ingredients for the Chilli Sauce

Approx. 1 Tsp Solid Coconut Oil

1 Onion

2 Garlic Cloves, crushed

1 Tsp Chilli Flakes

 French Beans, washed and chopped

Broad Beans

1 Carrot, washed and chopped small

2 Large Chestnut Mushrooms, washed and chopped

1/2 Courgette (small zucchini)

Half a tin of Kidney Beans, rinsed

Sweetcorn

1/2-1 Tsp Raw Cacao Powder*

2 Cacao Buttons (or just under 1/4 Cup melted cacao butter)#

Big Squeeze Tomato Paste

1-2 Tsps Bouillon Powder

dissolved in

Approx. 300-400 mls Hot water (enough to almost cover the veg)

A Good Splash of Tamari

Black Pepper

Method

Melt coconut oil until hot but not smoking.

Stir fry onions and crushed garlic for a couple of minutes.

Add chilli flakes.

Add rest of vegetables and heat through, stirring regularly, place lid on and sweat for a few minutes.

Add kidney beans and sweetcorn, bouillon powder in hot water, tomato paste, tamari and black pepper.

Mix the cacao powder with literally a few drops of water (an egg cup is easiest to use) and add to sauce with broken cacao buttons.

Stir well, replace lid and cook on low heat about 45 -50 minutes, until all veg cooked through. Keep an eye on the liquid.

Meanwhile, gently cook 1 Cup Quinoa in approximately 1 Cup of stock to give it some flavour, but be careful not to add salt as the quinoa will absorb it all and there will be salt in the sauce via the bouillon powder, tomato paste and tamari.

Slightly undercook the quinoa so it still has a little bite, at about 10 minutes, but keep an eye on the liquid. Remove it from the heat. Don’t stir it about, it needs to keep its shape and not break up or be soft and mushy. It will soak up some of the sauce when it’s added.

To serve:

Add a few large spoons of quinoa to the chilli sauce, folding it into the sauce but not stirring. Leave about half of the quinoa for  the third evening.

Ladle the sauce into a warm bowl, with plenty of liquid, you want the remainder of the sauce to be thick for next evening.

I sprinkled on some nutritional yeast before eating, but that’s optional. You can have tortillas or crisp homemade bread to accompany the chilli.

When the leftover chilli and quinoa are cool, place in separate containers in the fridge for the next 2 meals.

Day Two

Next evening, the chilli sauce will have been absorbed by the quinoa and will be thick enough to have in tacos with green salad and I added some chilled cashew cheese sauce but you could have plain yogurt (See Easy-Peasy Cheesy Cashew Sauce or Dip).

I made three, but it would easily have made four and was so filling. Two was enough. Be sure to eat this with someone who loves you for who you are because it is the messiest thing to eat!

Day Three

Not the prettiest or most photogenic meal, but everything needed using up. It was tasty and filling and you can’t ask for much more in a meal! It also only took about 15 minutes. 

The corn, broccoli and broad beans were lightly steamed while the chestnut mushrooms were stir-fried with crushed garlic and tamari. They were then set aside in the frying pan while the quinoa was warmed through with some chopped spring onion, keeping it on the move so it doesn’t stick to the pan.

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So what’s the verdict? Do you think I’ve made up for my vegan/vegetarian mis-step?

*http://www.therawchocolatecompany.com/

#http://www.pulsin.co.uk/

Copyright: Chris McGowan

Banana Plum Smoothie with a Warming Dash of Cinnamon

imageThis is a mineral-rich smoothie with protein, fibre and omega fatty acids and a little warming cinnamon spice added now that Autumn is creeping in. Cinnamon has many health benefits including reducing spikes in blood sugar and lowering insulin resistance, as well as helping to balance your metabolism. Yellow plums are reputed to improve iron absorption, possibly due to their vitamin C content. Those with nut allergies can substitute the almond milk with tiger nut milk or any other non-dairy alternative.

All ingredients are organic, vegan and gluten-free, all measurements approximate.

Ingredients

1 Banana

1 Yellow Plum

2 Tbsps Golden Linseeds (lightly ground)

1 Heaped Tbsp Raw Hemp Seeds*

Glass of chilled Almond Milk (see here for how to make your own, it really is very easy and tastes much better than bought)

1 Medjool Date, pitted and chopped

A Dash of Cinnamon + another on top

 Blend and enjoy.

http://youtu.be/hmNNkzZip1M

*from http://www.therawchocolatecompany.com/

Copyright: Chris McGowan

Nutty Bean & Beetroot Veggie Burgers with Quinoa & Redcurrants

These are the third in a series of attempts to find a tasty home-made veggie burger that holds together well and I think in the latter category, these are the best! I think the key might be in using chia egg (chia seeds soaked in water to form a gel) rather than just the chia seeds on their own. In the other recipes, we had assumed that the seeds would soak up any excess moisture in the mix and combined with the chickpea flour, would hold it together. They worked well, but these worked even better.

Don’t be put off by the beetroot, they are peeled and grated and the burgers don’t taste earthy at all. Beetroot are heart healthy, a good source of potassium and good for the circulation. (Read Make Beetroot Your New Veg Friend! for the full benefits of eating/juicing beetroot).

I had a couple of burgers warm with some quinoa and a red- and whitecurrant dressing, with a green salad. The rest were put in the freezer and I had a couple when we had a picnic on a sunny day and they were even better! They held together and tasted amazing – I ate them with my fingers, like a biscuit, and they didn’t break up.

Quinoa is a complete protein and also gluten-free. It can be a little bland unless you add some spices, lime juice or dried fruit for example, here we’ve made a dressing using fresh red and white currants, but you could use defrosted frozen berries or dried cranberries.

Apart from being very tasty, redcurrants are a rich source of dietary fibre, potassium, Vitamin C and Vitamin K – necessary for blood-clotting and for good bone health.

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Ingredients – Burgers

1/2 Tin Black Beans, drained & rinsed

1/2 Medium Beetroot, grated

1 Small Onion, chopped

1 Clove of Garlic, crushed

1 Cup Ground Walnuts (you could substitute for seeds or other nuts, but they would give a different texture and flavour)

2″ Slice Marrow, chopped or 1/2 Courgette (Zucchini)

2 Chestnut Mushrooms, chopped

1 Tbsp Chia Seeds soaked in 3 Tbsps Water, stirred vigorously, to form a gel

1 1/2 Cups Chickpea Flour (garbanzo or gram)

A Squeeze of Tomato Purée

1 Tsp Vegetable Bouillon Powder

1/2 Tbsp Cumin Seeds

Handful Fresh Coriander, chopped

Splash of Tamari

Pink Himalayan Salt & Black Pepper

A little coconut oil for frying.

Method

Put everything in the food processor and pulse/slow process until it starts to come together but is still coarse, you don’t want it too smooth & mushy. Scrape it down between each blast.

With floured hands take handfuls of mix and form into burgers on a floured board using a flat spatula to help it come together if necessary. Sprinkle with a little flour before cooking. We made 5.

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Melt a little coconut oil in a frying pan, but not to smoking point, and gently cook the burgers. You might prefer to cook them in the oven.

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Quinoa

Just before you cook the burgers, put on some quinoa to cook as per instructions, keep the lid on until cooked, about 10-12 minutes – you want the moisture evaporated but the quinoa still keeping its shape, not broken up and mushy. If there is still some moisture, leave the lid off and turn the heat off but keep the pan on the warm plate, or turn it out into a hot dish and fluff it gently with a fork to allow the moisture to escape.

Red and White Currant Dressing

I adapted this from an Able & Cole recipe.

Place about 125g fresh Red and White Currants in a saucepan, add approximately 2 Tbsps water, 1 Tsp Maple Syrup, 1 Tsp Cumin Seeds. Heat slowly until the currants burst slightly. Remove from heat.

Pour half into the quinoa and lightly mix. Check seasoning.

Serve the burgers with the quinoa and a green salad and drizzle over the rest of the dressing.

See Vegan Tiger Nut & Peanut Chilli-Burger (you can use substitutes for Tiger Nuts) and Vegan Black Bean & Walnut Veggie Burger for the other recipes.

Copyright: Chris McGowan

Rocket (Arugula) Salad with Sweetcorn, Walnut Slaw, Crisp Red Apple & Lemon Tahini Dressing

This is quite possibly the final salad photo I’ll be posting for a while – not that I stop eating salads as soon as Autumn appears, far from it, but I don’t think you’ll be wanting to read about them when the central heating’s on! (I realise of course some of you will be in the summer season, but no doubt you’ll be off to the beach for a barbie or spending your time in the pool or by the river, playing with children, partners or pets, or reading a book in the garden, so again won’t want to be reading about salads – no envy at all in those words, honest!)

I don’t eat mayonnaise which is often the default dressing for cole slaw, this one has a lemon and tahini dressing.

If you have a nut allergy and want to avoid the walnuts, you could use alternatives to give a bit of a crunch, perhaps roasted chickpeas – see Crunchy & Spicy Roasted Chickpea Nibbles

I love adding crisp or tart fruit to a green salad, sometimes red grapes, or slices of kiwi, this time slices of a crisp red apple. The fruit not only adds a contrasting flavour but also extra nutrients and can often tempt a child for instance to try a salad they would otherwise turn their noses up at.

There is protein in the walnuts, tahini, sweetcorn and leaves, while rocket (arugula) is believed to have cancer cell-inhibiting properties and along with spinach is rich in B vitamins, Vitamin K (essential for bone health), Vitamin C, and minerals.

Ingredients

Rocket (Arugula) and Spinach Leaves to line the plate, washed even if prepacked.

Thinly sliced Cucumber, washed and peel left on, layered on the leaves.

Sweetcorn arranged around the outside.

Slaw

Finely shred washed light green crisp Cabbage and Carrot into a bowl.

Finely chop a Spring Onion and add to the bowl.

Mix some Tahini with a little Lemon Juice, depending on your taste, and water to the desired consistency.

Mix into the slaw, reserving some to drizzle over the finished salad.

Add Walnut pieces, Pink Himalayan Salt and Freshly Ground Black Pepper

Place the slaw in the middle of the leaves.

Thinly slice the Apple and sprinkle with Lemon Juice.

Arrange around the salad.

Drizzle more Tahini Dressing over the salad.

Copyright: Chris McGowan

Apricot & Cacao Fudge Bites

 I recently discovered that the bag of sweet apricot kernels had been open for some time and really should be used up. We made some sweet apricot kernel milk and then used the pulp to make these bites.

You can of course use any nut or seed milk pulp –  a good alternative would be almond milk pulp – but it may behave and taste slightly differently, so you may need to make some other adjustments.

Please ensure you buy Sweet Apricot Kernels if you wish to follow the recipe and not the Bitter ones, which are often used in traditional medicines, taste bitter (!) and can cause nausea and a whole string of other effects.

Sweet Apricot Kernels look like a slightly smaller almond and have a similar taste. They contain Vitamin E and Iron.

Cacao powder contains many vitamins and minerals especially magnesium, which many people are deficient in, and is a natural mood enhancer and energy booster.

Ingredients

1 Cup Pulp reserved making from Sweet Apricot Kernel Milk

3/4 Cup Soft Dried Apricots, chopped

1/2 Cup Sweet Apricot Kernels,*chopped

1/2 Tbsp Chia Seeds*

1/2 Tbsp Cacao Powder*

Juice of a small Satsuma

1 Apple, peeled and grated

1/4 Cup Cacao Butter Buttons** – about a dozen, melted (or solid cacao butter)

1 Tsp Maple Syrup (optional)

Desiccated Coconut for sprinkling

Method

Add all the dry ingredients to a food processor (including the pulp) and pulse several times to break up the apricots and sweet apricot kernels. You still want a bit of bite, the sweet apricot kernels need to be roughly chopped rather than ground, so don’t overdo it.

Add the rest of the ingredients except the desiccated coconut.

Alternately pulse and mix on low for a couple of seconds, scraping the mixture down if necessary, until the mixture can be squeezed together to form a ball. Again, don’t overdo it.

If it’s too wet, add some more chia or other seeds, or a few ground sweet apricot kernels. If too dry, a few more drops of juice.

Roll into ball and then in the coconut. Makes about a dozen, depending on size and how many times you ‘test’ it!

(This one’s for you, K!)

*http://www.therawchocolatecompany.com/

**http://www.pulsin.co.uk/

Copyright: Chris McGowan

Lemony Avo Pine Nut Spread

This arose out of necessity: there was a mini avocado in the bowl with the bananas that had been there all week and I fancied avocado salad, surely it must be useable by now? The avocado had other ideas. It was so hard, we could have played cricket with it! So, not to be completely outwitted, it was peeled, stoned and chopped and placed in the Braun grinder/chopper with some chopped spring onion, a good squeeze of lemon, some pine nuts, a splash of virgin olive oil, some pink Himalayan salt and some ground black pepper. (All the ingredients were organic).

It was lush! It really worked. I had some with the salad and the rest on some Nairn’s Gluten-Free Oatcakes. Loved every bite.

Avocados are such a versatile fruit and it has been said that you could practically live off them (with water), they have so many essential nutrients for the human body. They are good for your skin, heart, and brain too, with Vitamin E, protein and essential fats. I have avocado in some form every day, often blended into a juice.

(If you want it a bit thinner just add a little more oil and lemon – or persuade your avocado to get a wriggle on with its ripening timetable!)

image

Copyright: Chris McGowan

Vegan Black Bean & Walnut Veggie Burger

Greg over at Pleasant Peasant Cuisine, is a lifelong vegetarian and is on a quest to find the perfect veggie burger. He has several great recipes on his blog. We too hanker after a good, tasty burger, but ours is even more difficult to find as it has to be vegan, gluten-free and nightshade-free, so no egg, wheatflour or tomato. We also need it to be simple, quick and uncomplicated!

Greg has used kidney beans, tofu and seitan, but we decided to try and devise our own version using black beans, which we’d never had before. We enhanced the protein content of the beans with organic chickpea flour to hold it together, chia seeds instead of egg, and walnuts to give it some bite and texture, as well as sweetcorn for a little colour.

Everything was thrown into the food processor and pulsed to bring it together, then shaped and cooked in a little coconut oil in a frying pan.

Black beans are often used in cajun and creole cooking and are good for vegetarians and vegans alike as they are high in protein and fibre:

1 Cup of cooked black beans provides 1/3 of a day’s protein requirement + 15g of fibre – US dietary guidelines recommend 21-25g per day for women and 30-38g per day for men.

They are also a good source of Vitamin B1 (thiamine) which, along with the other B vitamins, helps convert carbohydrates to glucose for fuel to provide energy and also helps metabolise fats and protein.

Black beans contain magnesium – important for relaxing muscles, good quality sleep and elevating mood – as well as iron.

So, on to the burgers – you thought I’d never get there, didn’t you?!

As always, the measurements are appoximate, it was a case of let’s try this and see how it goes and if it’s not enough add a bit more! Everything was organic and gluten-free. If you want a bit more colour or spice, you can add chilli powder or flakes or paprika or different herbs.

Ingredients

1 Cup Cooked Organic Black Beans (we used tinned, strained and rinsed)

1/2 Cup Walnut Pieces

1 Tbsp Chia Seeds* in 1 Tbsp Water

1 Cup Frozen Sweetcorn, defrosted

1 Onion, chopped

1/2 Stick Celery + leaves, chopped

1/2 Small Carrot, shaved

1 Clove Garlic, pressed

A good splash of Tamari

1 Tbsp Cumin Seeds

Pinch of Pink Himalayan Salt + Black Pepper

1 Tbsp Dried Miso Soup

2-3 Tbsps Chickpea Flour + extra for shaping & frying

imagePut everything in the food processor and pulse a few times to  bring it together, don’t overdo it  you want some texture not a purée! Test to see if you can squeeze it together. If it’s too wet, add a little more flour.

Dust a board with some flour and shape the mix into burgers.

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We managed 4 good-sized ones and a smaller one.

They are quite soft, so handle gently and use a fish slice to lift them into the pan and flip them over.

Melt a little coconut oil in a large frying pan, but not smoking.

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Cook on a medium heat turning a couple of times until done.

imageServed with a watercress or babyleaf and rocket salad, we added sprouted mung beans (more protein), and cumin spiced sweet potato oven chips (fries) with a piquant cashew ‘cheese’ sauce (see here for recipe),

*

Do visit Greg, his blog is full of improvised, unusual and colourful recipes and beautiful photos (click on the link at the top of this post).

*http://www.therawchocolatecompany.com/

Copyright: Chris McGowan

Blackberry, Açaí & Chia Smoothie

imageIt was just warm enough to have my breakfast smoothie outdoors this morning, but there is a definite autumnal feel in the air first thing. Nevertheless, reluctant to give in just yet, I donned my shorts and sunnies and made the most of it.

This smoothie had some gorgeous large organic blackberries in it. Blackberries are SO good for you.

Nutritionally dense, blackberries are rich in antioxidants, including Vitamin C, minerals and fibre. They are everywhere at the moment, so why not go back to your roots and spend a couple of hours in the fresh air blackberrying – be sure to wash them well and inspect them for insects before eating. Of course, if you’re 3 years old like my grand-daughter, completely disregard this advice, eat them all before you get home and just beam your purple smile!

Açaí is a South-American super-fruit with a mild chocolatey/blackberry flavour which complements the blackberries well while adding lots of healthy nutrients to the smoothie. Açaí is extremely high in antioxidants and has been found to boost immune cell function.

Pumpkin seeds are a good source of Omega 3 essential fatty acids and a good plant-based source of zinc, good for prostate health, a strong immune system, cell growth, wound healing and the breakdown of carbohydrates.

Vegan and Gluten-Free if you use Gluten-Free Oats.

Ingredients

1 Small Banana

Handful Blackberries, washed

1 Tbsp Açaí Powder*

2 Heaped Tbsps Oats

Glass Unsweetened Chi Coconut Water (depending how thick or thin you like it)

1 Tbsp Chia Seeds*

1 Small Handful Pumpkin Seeds

Blend and sip at leisure!

*http://www.therawchocolatecompany.com/

Copyright: Chris McGowan

Red Lettuce & Black Bean Protein Salad

imageA short post of a quick salad lunch that was made up of leftover items the day before shopping. These are often the most interesting and unusual meals made up of ingredients you wouldn’t normally put together.

This isn’t too outlandish though, it’s very plain and simple but looks more posh than it is due to the presentation, which often tempts a reluctant eater into trying something they would instantly refuse if you suggested it.

This salad has black beans left over from making veggie burgers (recipe here for Vegan Black Bean & Walnut Veggie Burger ) – an excellent source of vegan protein – in a tamari and olive oil dressing with more protein in the shelled hemp seeds and walnut pieces scattered on top. You could add more colour with tiny tomatoes and red and yellow peppers, but I don’t eat them due to them being nightshade foods, which can exacerbate skin and joint problems.

Ingredients (all organic)

Cover the plate with washed Red Lettuce Leaves

Make an inner circle of thinly sliced Cucumber (Washed and peel on)

Place julienne sticks of Carrot (washed but peel on) on top of the cucumber

Halve some Red Grapes (washed well, especially if not organic as they are usually sprayed many times during their production) and lay on top of the carrot.

Mix 1/2 Tin of rinsed Black Beans and some chopped up Spring Onion in a dressing of Tamari, Black Pepper and Raw Virgin Olive Oil

Tip into the middle of the salad

Scatter Raw Shelled Hemp Seeds over the salad and top it off with a scattering of Walnut pieces.

Drizzle more dressng over the salad.

Copyright: Chris McGowan

Chillin’ on a Chilly Afternoon with Chilli

The other day a momentous event happened:

I went to a local café.

To put this in perspective, let me sketch in some background details. Bear with me, it’s worth it.

I haven’t been to a café for 29 years. That’s no typo. The last time I went to a café or restaurant or anywhere that sells food to eat on the premises, was the evening of the day we moved across country to our present house.

It was an horrendous two days of travelling, I was in a monumental amount of pain having just injured an already seriously injured back a few minutes before getting into the car. We were all tense. I was moaning in the front seat, Mum was worrying and feeling carsick in the back, the kids were confused and apprehensive and concerned about me. My husband was doing his best to concentrate on the driving and not get lost. (We do tend to get lost, a lot).

We had an equally horrendous first night at a hotel. We had requested a room with a firm mattress for me, it was anything but.  Our daughter was completely unsettled and spent the night wandering between their room and ours (on the next corridor),  with her exhausted older brother in tow. It was one of the longest and most uncomfortable nights of my life, spent part-time in her bed, part-time on the floor, part-time in ours, and no-one getting any sleep.

Next day, moving-in day, we had to sit in the drive of our new house for several hours waiting for the removal van to turn up and bring us some furniture to sit (and in my case lie) on. I wanted to scream and scream and scream with the pain. (Mum meanwhile was happily filling in the neighbours about our family history over the garden fence!)

When we were finally in, it was early evening. Mum kindly offered to buy us dinner, but wanted us to go to a local restaurant. I had assumed it would be fish and chips out of the paper.  However, she wanted to treat us in an effort to erase the horrible time we’d had. I couldn’t face it, but I didn’t want to disappoint her or the kids who rarely had such an opportunity to eat out. It was the only way I was going to get any food and I was feeling light-headed. Even takeaway was too much for us all to face as it meant trying to find plates and cutlery, washing them etc. So we agreed.

It was a small, homely restaurant with just a few tables and a tiny reception area. The seats were totally unsuitable for me in my state, even padded around with cushions for support. (I am feeling every painful moment of this story as I write, it’s not one I usually like to recall). 

We waited, and waited. The staff were very apologetic, fully aware that something was going on besides kids getting ravenous and all of us about to begin gnawing on a chair leg. They called us through, just as I was about to throw in the towel.

The plates and portions were enormous. There was no way I was going to sit through all that. I felt sick with pain and knew that if I let go of the chair and table that were providing support, in order to use the cutlery, I was done for. My husband tried cutting up the food for me.

I had one mouthful and had to give in. We asked Mum to stay with the kids and my husband took me home, put me to bed and dosed me up with painkillers before returning to the restaurant. To this day, I don’t know if they saved his meal or if the kids ate theirs. I passed out in bed and have never been in an eating establishment since.

So, you see why my visit to the local café was such an adventure.

My husband had often spoken about this café in a lake setting where he and his cycling friends stop off for tea and toast during their bike rides. He kept wanting to take me, just for some fresh air and a change in scenery. I was sceptical that the seats would be suitable (they never are), but this particular day, I felt adventurous, it was a fine if slightly chilly day and I decided to go just so my husband could show me what he’d been describing and the subject would be closed. We would have a cup of tea – herbal in my case, he had made sure they sold it – admire the view and come home.

When we arrived, there was only one other couple there and we had the choice of sitting inside or out. The inside chairs were no good for me, but the outside wicker ones looked more promising so we chose a table outside and once I was installed with my ever-present support cushions, I looked around and let out a breath that I didn’t even realise I’d been holding on to.

It was a stunning setting, with a huge lake, trees, fields, housemartins. The lady who served us was friendly and helpful. I had done a quick scan of the meals chalked on the board and soon confirmed there was nothing vegan and gluten-free available. This was where fishermen and cyclists came for toasted bacon sandwiches in the mornings, in the heart of farming country. There were the usual lasagne, jacket potatoes with tuna and cheese, fish and chips and so on.

We ordered tea, my husband had his usual strong brew and I had green with jasmine. I was surprised he didn’t order a scone or cake to go with it. I looked at the menu she had given me; no, there definitely weren’t any vegan snacks, I was beginning to feel hungry and realised I hadn’t had lunch, but I encouraged him to have a scone if he wanted one. He checked with the lady that there weren’t any vegan options and surprisingly, after asking if I ate eggs (!) she said they had chilli that was vegan.

I was more than a little surprised and very sceptical. We questioned her further. Something about the fact she kept switching between vegetarian and vegan made me a little wary. But she was so keen to find me something as, by this time, I was becoming a little light-headed and all those memories came flooding back.

She offered salad, rice, jacket potato and tortilla chips as options to accompany the chilli. She checked the ingredients on the tortilla chips and on the balsamic salad dressing. I was getting caught up in the thrill of it all and as my husband had agreed to the scone I decided to go for it. I was out, I was in a café after all this time, surrounded by breathtaking scenery, it was a lovely afternoon and I wanted to make the most of it. I chose the chilli, salad and tortilla chips.

As we drank our tea and waited for the food, some moorhens came out to play and entertained us chasing around on the grass.

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 The food arrived and it looked good. I couldn’t believe this was all happening. I was really enjoying myself, and my husband couldn’t believe he’d got away with bringing me out to one of his many cycling stops and we were actually having an enjoyable afternoon out.

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I tentatively tasted the chilli, my husband warned me it may be a bit too spicy for me, it was, but it was good. Then I noticed the textured bits and I was a bit flummoxed, but I was sure it must be some kind of textured vegetable protein. My husband checked with the waitress, she concurred and told us not to worry, she was vegetarian and she understood. She said it was quorn.

Now I had read recently that Quorn were introducing vegan products into their range after a lot of consumer pressure (they had already gone gluten-free). I trusted that this was one of them. A little voice in my head was trying to get my attention. But I trusted her, she had checked and I didn’t want to spoil this celebratory occasion or ruin my husband’s friendly relationship with her and make it awkward for him to go there again with his friends.

As the skies darkened and rain threatened, we called it a day and headed home. I couldn’t wait to tell my family what just happened. I put pictures on Instagram of my vegan chilli. My son commented ‘Fab!’ (He’s a man of few words). Then, ‘How was the chilli?’ ‘Fab,’ I replied, picking up his (relatively) youthful parlance (although I hesitate to describe his appropriation of a sixties expression as youthful, but we’ll let that pass).

Then I remembered and decided to Google quorn.

Guess what.

 Yes, 3 of their products are indeed now vegan. My quorn mince isn’t one of them.

There is a difference between vegetarian and vegan.

 My chilli was gluten-free. It was also vegetarian.

Copyright: Chris McGowan