In search of BAErritos [day #2]

“And so with the sunshine and the great bursts of leaves growing on the trees, just as things grow in fast movies, I had that familiar conviction that life was beginning over again with the summer.” – F. Scott Fitzgerald, The Great Gatsby

MEXICO DAY 2

Coyoacán is the West Egg of Mexico City. There’s just no question. This delightful borough is a never ending horcrux for adventures, fabulous street food, and wondrous works of art. Día dos was most definitely one for trying new things. Armed with my new phrases ‘no queso, por favor’ and ‘soy vegetarian’, I threw myself into Coyoacán’s seemingly endless street stalls. Today’s highlights include one vegan sope (dope thick tortilla, topped with beans lettuce & chilli), esquites (a Mexican corn snack), and a glorious ‘tlayuda chica sin carne‘ (thin toasted tortilla, topped with black beans, tomato, lettuce and avocado). I also found some glorious, and rather decadent artisan chocolates, from a very sweet Mexican woman who kept plying me with various treats from her shop. What a bae. Another highlight was finally visiting ‘Café El Jarocho’, a Mexican coffee house, which has never been without a queue snaking out the door. Those Coyoacán locals know what’s up. As I waltzed around with my El Jarocho Americano in hand, sunlight streaming onto the path in front of me, I had to remind myself that this was actually December. Mexico, you’re spoiling me. This break up is going to be real tough when I head back home, but for now, I’m basking in the idyll that is Mexico City.

MEXICO DAY 2

MEXICO DAY 2

MEXICO DAY 2

MEXICO DAY 2

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instagram – @marshingtons

twitter – @goodfoodmarsh

tumblr – @goodfoodmarsh

Vegan Mayhem in Mexico City [Day #1]

“Yes, I like Piña Coladas and getting caught in the rain,

I’m not much into health food, I am into champagne”

MEXICO DAY ONE

Alright, alright, you caught me out. I am very much into health food and I bloody hate getting caught in the rain. Lemme just say that if my barnet gets even a little damp, y’all are going to need an industrial quantity of frizzease to tame it back to some picture of normality. ¿So, what the cussing ‘ell am I doing quoting Jimmy Buffett on New Years Eve? Well, amigo$, I’m only in bleedin’ Mexico. I’ll be staying in the utterly glorious Coyoacan for the next 11 days, and I thought y’all might want to come along with me. Das right, I’m here to guide you through the festive sounds, decadent sights, opulent feasts, and the uncompromising energy of a city I’ve already fallen a little bit in love with.

Día uno was definitely one to set a precedent for the rest of dis fabulous vacation. After a 4am wake up call, I was treated to 10 hours on a flight with next to nothing that was vegan, which is so not fetch. And before y’all get on my case, I’m British, so I can sure as hell make that happen. Aside from the lack of airborne carbs, the flight was pretty good, except for the bit where I started to watch ‘The Fault in our Stars’ and had to turn it off before the gally next to me asked to change seats, due to the sobbing mess that I turned into. There may have been a few tears, but as the prophet Tracy Breaker famously said, it was more likely to be hay fever. JUST SAYIN’. Fortunately, after surviving on crisps and an obscene amount of black coffee, Atlanta airport was absolute delight in terms of their eateries. I grabbed a glorious vegetarian wrap which was chock full of fresh leaves, and a three bean salad which just about revived me. After ogling at all the vegetarian food, I made it to my gate with 3 minutes to spare and boarded my flight to Mexico City! This one is an even funnier story. They didn’t even have a vegetarian option, though a concerned air hostess pitifully handed me industrial quantities of pretzels and black coffee. Thank you, air hostess, for my inventive supper.

Coyoacan is an absolute dream. It is the most beautiful place. During my first few minutes in the town, I wandered into a fabulous canteen (which had been there since the 1930s!) full of food stalls and bustling punters, all eager for something suitably scrumptious. Now first things first, y’all should know that before I arrived I knew two phrases in Spanish; ‘my name is…’ and ‘where are the toilets’, so hopefully that should give you some context to my adventures. I wandered over to a stall teaming with fresh fruit, said ‘melon’ in some half-arsed Spanish accent and hoped for the best. Goodness GRACIOUS it was divine. This was my elixir of life as I wandered the wonderful streets of the borough, marvelling at the street food & basking in the sunlight. Since then, I’ve tried tamale (bae), raw chocolate water at an artisan coffee house, Mexican sushi, and vegan molletes. My hotel even got soya milk in especially, these Mexicans are just the bae-est of the baes. I can’t wait to see in the New Year in such a glorious place. Happy New Year to each and every one of you!

MEXICO DAY ONE

MEXICO DAY ONE

MEXICO DAY ONEMEXICO DAY ONE

Y’all can see more of beautiful Mexico on my instagram @marshingtons 

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twitter – @goodfoodmarsh

tumblr – @goodfoodmarsh

‘Tis the season to be squashy!

Okay, dad jokes aside, I’ve got a serious thang for butternut squash at the moment. And my addiction is here to stay.

SQUASH SEASON!

‘Twas the Monday before Christmas, and GoodFoodMarsh was searching her cupboards high and low for something appropriately decadent (you know how it is) & entirely glorious to whip up in two shakes of a lamb’s tale. Or..er, two shakes of a quinoa’s tutu? Well, y’all know what I mean. I managed to find one utterly sublime butternut squash (literally the size of a bottle of prosecco, can I get an AMEN?!), some green beans just about in date (livin’ life pon de edge), a handful of glorious plum tomatoes that were getting very lonely at the back of my fridge, and a life-saving sack of sweet, sweet potatoes. #myfavouritefallvegetable

And thus, a feast was born. Before I knew it, the butternut squash was roasting away (before it met its fate in the soup), as were the sweet potato wedges, and the beans were steamin’ up on point. Everything was just about coming together. It was like that scene in Disney’s Snow White where she’s making da pie, and all the woodland creatures are helping her execute the most exquisite feast. Just like dat, but with less institutionalised racism and a slightly more accessible standards of beauty. I mean for starters, my waist isn’t the size of a chickpea, sorry not sorry. The rumours are true, I’m just another vegan killjoy here to ruin your day – and your childhood. But alas, with a sprinkle of cayenne pepper, a dash of soy sauce, and a liberal dusting of my favourite kosher salt, the supper was complete. A Christmas hotchpotch of sorts, but a banquet nonetheless. [Recipe below].

SQUASH SEASON!

SQUASH SEASON!

Butternut Squash soup recipe [serves 5]:

- 2/3 butternut squash (mine was giant as y’all can see, but you will need more if they’re babie$)

- cayenne pepper/soy sauce (gr8 addition)/kosher salt for seasoning

- 1/2 tin of coconut milk

- 1 vegetable stock cube with about 300ml of water to thin the soup

- roughly 300ml of unsweetened almond milk (depending on how you like the consistency of the soup)

- handful of shallots or onions of your choice

- one clove of garlic

Directions:

- Drizzle your sliced squash in oil on a baking tray + add a lil’ salt an pepper before putting in the oven for about 40 minutes at 200 degrees Celsius

- Meanwhile, fry some shallots or onions in a pan until they begin to sweat & continue frying on a low heat until soft. Crush one clove of garlic and add to the mix.

- Once your squash is lovely and soft, scoop out the insides and mash into a pulp with the onions and begin to add coconut milk. Add almond milk + vegetable sock until mixture forms into a soup-like consistency. I also blend mine with one of those fantastic whizzing contraptions.

- Season to your taste. I’m notorious for adding cayenne pepper, though little by little! And lots of soy sauce to balance out the sweetness of the squash! And a sprinkling of kosher salt & black peppercorns at the end.

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instagram – @marshingtons

twitter – @goodfoodmarsh

tumblr – @goodfoodmarsh

London Calling

¡Hola, my darlings!

PIX TAPAS

Just last week, I had the absolute delight of visiting Pix Pintxo tapas bar in Covent Garden, London. This fabulous haunt is tucked away on the delightful Neal Street, snuggled in the midst of seemingly endless cobbled streets and nostalgic West End charm. Forget Covent’s other eateries, Pix is the place to be. Inspired by the pintxo bars of Barcelona and San Sebastian, Pix offers a dizzying array of decadent tapas treats. Their charming menu is all encompassing, with a fantastic spread of vegetarian and vegan options, which was such a glorious surprise to find in a tapas bar. As a life-long vegetarian, I’d mistakenly blacklisted tapas a long time ago. ¡Oh how young and foolish I was back then! Ultimately, Pix’s timeless appeal comes from the refreshing way in which their tapas magically appears. Their bar is a wondrous feasting ground for eagle-eyed foodies. Keep your mitts poised, because once their joyous spread hits front of house, it doesn’t stay there for long. Fear not though, one minute you’ll be ogling the marinated figs and goats cheese, and next minute, artichoke with shaved manchengo will somehow have arrived onto your plate. The churros were a particular spectacle, transporting me back to breakfast feastin’ in the heart of beautiful Madrid.  The constant rotation of dishes at Pix is what feeds into their good vibe and uncompromising energy. It’s the kind of place where you can throw yourself into the buzz of one of London’s most exciting areas, and at the same time, nest away in a cutesy alcove with a couple of bottles from their animated and diverse wine menu. If London is the city that never sleeps, then Pix is the place that feeds it.

Stay fre$h.

PIX TAPAS

All that fabulous tapas <3

One glorious Americano & marinated olives.

One glorious Americano & marinated olives.

Tomato Gazpacho with Crudités & Artichoke with Shaved Manchego

Tomato Gazpacho with Crudités & Artichoke with Shaved Manchego

Artichoke on crusty bread with ricotta

Artichoke on crusty bread with ricotta

Marinated Fig & Goats Cheese on toasted croute

Marinated Fig & Goats Cheese on toasted croute

Glorious Churros with chocolate sauce

Glorious Churros with chocolate sauce

Churros!

Churros!

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pix tapas@pix-bar.com // pix twitter – @PixBar

instagram – @marshingtons

twitter – @goodfoodmarsh

tumblr – @goodfoodmarsh