I’m typing and watching a video simultaneously here. Not the most effective way of writing a blog post but in my defense I’m still trying to arm myself with all the ‘facts’ before this dreaded referendum on Thursday. It probably goes without saying that I’m worried. As in, terrifed. More specifically; ‘quaking in ma boots’, can’t sleep, feel sick/sad and generally despairing at the world. Ya get me? Y’see, I emphatically, desperately (like a toddler clinging to its Mother’s legs) want to remain in Europe but (and truthfully, I’m loathed to even think it) that reality is increasingly looking pretty darn dicey … if any of the endless ‘leave’ comments on the internet are anything to go by anyway. I have to concede I’m surprised at how effective Boris and his cronies have been during this campaign … throughout one particular televised debate I even found myself being semi-convinced by the 350 million a week argument – or maybe it was just a case of ‘if someone says it often enough and loud enough’ you begin to believe it. Know what I mean? And even though I hate getting political (especially on a food blog of all places) this matter is close to my heart – and given that I’m a ‘heart on sleeve’ kinda gal, I honestly couldn’t let this whole debacle drift by without directly addressing it. So here goes.
Guys, we are on the brink on something massive here – and it potentially ain’t good. I’ve listened to the experts (from both sides!) and it’s abundantly clear to me that we are better off ‘in’ the EU. Apart from all the single-market shenanigans (which is more or less over my head) and immigration complications (as if it isn’t complicated enough already) I personally (and perhaps rather selfishly) like being a part of Europe … particularly (especially) as an Northern Irish person living in England. In my opinion, it’s a singularly beautiful unifying identity we all have in common … my Husband is English, I am Irish, but together we are European. I know, totes silly, but that’s how I feel.
And look. I know we’re all concerned about the NHS – Lord knows my family has seen the best and worst of it these last two years but if we think we’re going to protect it by voting ‘leave’ then we are seriously deluded. We are also beyond bonkers if we think Boris and his pals have our best interests at heart and wouldn’t jump at the first chance to privatise our beloved healthcare system. Closer to home (well, my first ‘home’ that is), little old Northern Ireland is going to feel the full force of this EU exit if it in fact comes about. Want to return to the days of borders and checkpoints? Well, your wish could very well be BREXIT’s command. Yup, that’s right. My family will have to go through a whole customs and exiles rigmarole just to get a pint of (dairy-free) milk from Muff – and lets not even think about how much it could potentially destabilise the peace agreement. These are the things that quite literally keep me up at night.
Oh man, this has gotten way serious all of a sudden and I almost feel like I should delete all of the above and keep my mouth firmly shut. But I won’t. I’ll simply leave you with this. No-one knows what will happen if we leave the EU but as with most splits it will likely be full of heartache, bitterness and more. The path will not be smooth and the end result may not be what we had anticipated … there’s no rainbow at the end of this road and there’s no bringing back a post-war Britain full of hope and glory. Impending doom doesn’t feel too far off at this stage and I’m almost resigned to the fact that come Friday morning, I will be clinging to my Irish passport (perks of being born in Norn Iron) reciting the words ‘I’m still a European, I’m still a European … ‘ whilst simultaneously clicking my imaginary sparkly shoe-clad heels. By then the madness will undoubtedly have officially infiltrated the UK at large, leaving half the population in utter despair and wondering where on earth we go from here. Pessimist much? Okay, suffice to say, I am firmly in the remain camp – and not just ’cause I like having the option to roam about Europe at will but because I truly believe we are better/stronger as one European nation and have more to offer unified than apart. Like all slightly dysfunctional families, we might gripe at one another and not always see eye to eye but at the end of the day we’ve got each others backs. Let’s not needlessly throw that away. M’kay? Love you all. Peace out.
What have sushi rolls go to do with this? Absolutely nothing. But they taste flipping delicious and require no sushi rice – just making your maki-roll life that wee bit easier.
what you’ll need
4 nori sheets
1 small head cauliflower
1 spring onion
1 thumbsize piece of ginger
1/2 green chilli
few sprigs of dill
1 large pre-cooked beetroot
1 tbsp sesame oil
2 handfuls spinach
salt and pepper
1 tbsp sweet chilli sauce
for the quick pickle
1/2 red cabbage
1 large carrot
2 tbsp cider vinegar
juice 1/2 lemon
1/2 tbsp agave
few sprigs of dill
for the dip
2 tbsp dairyfree mayo
1 tsp chipotle paste
1 tbsp lemon juice
1 heaped tsp salt
what you’ll do
for the quick pickle, roughly chop the veg and place in a bowl. whisk the cider vinegar, agave, lemon juice and salt together and pour over the chopped veg, stir to combine. finely chop the dill, stir through to coat and set aside to pickle.
place the cauliflower, spring onion, ginger, chilli, dill and a pinch of salt in a food processor. pulse until is looks like rice. set aside.
heat the sesame oil in a skillet and quickly wilt the spinach. season and set aside to cool. squeeze out any excess liquid and roughly mince.
slice the beetroot length-ways.
place the nori sheet on a rolling mat, shiny side down and lightly brush with a little sweet chilli sauce. layer on another nori sheet. spoon over half the cauliflower mix, leaving a section at the top of the wrap for sealing purposes.
near the rolling end, evenly distribute the spinach before layering on the beetroot. season and sprinkle over some chilli flakes.
using the mat tightly roll the sushi wrap away from, squeezing the roll as you go. wet the end section with a little water, seal and set aside with the join underneath.
fill a jug with water and wet a large knife. carefully slice the end piece off the sushi roll and then cut into even maki rolls – be sure to wet/clean the knife between each.
repeat the process using the remaining two nori sheets and plate up.
whisk the mayo, chipotle paste and lemon juice together. serve alongside the sushi and pickle.
What should I share this week folks? Well, I’m just back from Ireland where I spent the last fortnight with my family and quite unbelievably I seemed to hit Derry at just the right time – hello heatwave! So yeah. Two weeks hanging with my Mum and Dad, helping out wherever I can (that invariably means being designated cook) and generally lending a bit of support … Dad had a bit of a dip a few weeks back but has thankfully rallied again. I can’t deny this is an emotional, stressful, overwhelming time for us all and I’d feel weird acting as if everything is totally normal on the blog so I thought it best to be upfront and honest about the whole thing. Anyway, our family isn’t one to wallow in our sorrows and I can assure you there’s still plenty of laughs to be had … my Dad still cracks us up from time to time – joking about things that are essentially grim is seemingly his forte. I think it’s the only way he/we can deal with this horrible hand we’ve been dealt. Generally speaking, us Irish do tend to use humour to counteract difficult situations – the troubles being just one example. It’s probably another reason why Freud deemed us ‘one race for whom psychoanalysis is of no use whatsoever’ … not that I entirely agree with that sentiment, as I’m a habitual over-sharer and don’t mind going in for some deep and meaningful’s myself. Nevertheless, therapy is still far from the norm in Northern Ireland so banter acts as a good daily antidote to daily strifes.
My current way of clearing my head, however, is to declutter. And then declutter some more. I’ve come to the conclusion that I’m a ‘maximalist minimalist’ mainly because I’m forever drawn to colour and from what little I know about this lifestyle it’s all about the neutrals. My home and wardrobe are feeling ever more pared back though, and it’s actually quite liberating – so much so, it’s infiltrated how we approach things (life) in general in a big way. Whilst I still love great design, it more about function for me now … decorative items just hold no sway with me anymore and the same goes for my closet, which could almost be classified as a ‘capsule’ collection at this point. Pretty much everything can be mixed and matched bar one or two items that are a bit more unique. I can’t see us going back to our old ways at this stage.
Travelling has also become something we want to explore again, which is how our ‘month in Berlin’ idea came about. So we’re upping sticks this summer and moving to this awesome German city for what we’re calling a ‘working holiday’ – I honestly cannot wait to eat my weight in awesome vegan food and immerse myself in oodles of culture. I’ll definitely be uploading blog posts to accompany our stay and give you the lowdown on what has become something of a European vegan mecca.
Even though we’ll be eating out a lot when we’re there I also want to do plenty of cooking – we always opt for self-catering. Recipes like this rawnola are going to be super handy for breakfasts and snacks because they’re quick to make and satisfy those sweet cravings. The Cornish Sea Salt ‘cinnamon salt’ addition is an absolute must in my opinion but if you can’t get your hands on it simply add a pinch of good quality sea salt (or pink himalayan salt) and a teaspoon of ground cinnamon. There’s something about sweet and salty that just really hits the spot for me. I’ve never been one for indulging in confectionary but give me a bowl of granola and fruit and I’m one happy lady. If you’re anything like me and classify breakfast as the happiest meal of the day then this is going to be a little lifesaver – you can mix up the ingredients to suit too … not got almonds? Use brazil nuts or cashews instead. You could also swap the oats for buckwheat flakes – it’s entirely up to you. Simply use this ‘recipe’ (such as it is) to create your own perfect rawnola. Enjoy!
what you’ll need
1 cup regular oats
1/2 cup coconut flakes
1/4 cup whole almonds
4 x medjool dates
1/2 cup raisins
1/4 tsp cinnamon salt
what you’ll do
place the oats, coconut and almonds in food processor and pulse to break apart.
add the stoned dates, raisins and cinnamon and pulse until it forms a sticky rubble – be sure not to overwork the mixture.
refrigerate for an hour to firm or serve immediately.
place a handful of rawnola in a bowl, add sliced apple and pour over you favourite plant milk. finish with a little more coconut and cinnamon salt.