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

~

instagram – @marshingtons

twitter – @goodfoodmarsh

tumblr – @goodfoodmarsh

Advertisements

Feijoada Revisited! [Vegan MoFo #5]

Are ye alreet?

  FEIJOADA

If any of y’all saw my first attempt at Feijoada, you’ll know about my struggle in finding some juicy black beans for a dish named after the bloody thing itself (this is the problem with being a country mouse). So, after a little health store binge, I felt a little bit like Jack (of beanstalk fame) upon discovering some organic black turtle beans hidden on a shelf. I’ll admit, this dish takes quite a lot of time investment – but it’s always worth it in the end! You’ll need to soak your beans for at least 6 hours before cooking & then you’ll need to boil/simmer them for a following two hours! Whilst my beanz were softenin’ up nicely, I fried onion, garlic and some sweet red peppers – before throwing everything in together. I added salt, pepper, cayenne pepper & vegetable stock & tinned tomatoes, before throwing a rather cheeky chilli on top and cooking for a further hour. At the last minute, I added black olives and a few sassy sun-dried tomatoes! You can enjoy this dish solo, or as a filling with tortilla wraps. Lemme know if you give it a go!

FEIJOADA

Processed with VSCOcam with f2 preset

FEIJOADA

~

instagram – @marshingtons

twitter – @goodfoodmarsh

tumblr – @goodfoodmarsh

Tomato and Lentil Millefeuilles [Vegan MoFo #1]

Hello.

Ladies, gentleman, members of the Royal family, children, pu$$y cats, pups, amphibians, degenerates, and to all those cold-blooded creatures in-between, WELCOME to yet another #goodfoodmarsh bonanza. Now listen, I know I promised that I’d saved the best ’til last with my my  Les petits légumes farcis, but then I went and made this glorious creation – the tomato & lentil millefeuilles. Et voilà!

      VEGAN MOFO

This post also marks another rather special occasion: September is the official ‘Month Of Vegan Food’. Now technically it all kicked off yesterday (which was when I was making this scrumptious feast I’ll have you know), but rather than partaking in the idyll that is food blogging, I was instead having two great toothy whoppers yanked out of my mouth. Violins, PURLEAZE.

~

And so it begins. For this dish y’all will need 200g of buckwheat flour (I used spelt), 100g of puy/beluga lentils (I used red lentils), 1 courgette, 2 peppers, 200g cherry tomatoes, 1 red onion, 300g assorted tomatoes, a lil’ lemon. This dish does need a wee bit of preparation, so give yourself a couple of hours or begin making the batter the night before!

VEGAN MOFO

Start with the batter. You’ll want to mix your flour (with a pinch of salt) with water – gradually so that it turns into the consistency of double cream. Chill in the fridge for at least an hour/overnight and then whisk again before using. Heat yo’ non-stick crêpe pan over medium heat with a dash of oil & ladle in the batter until it coats the base entirely. The photo below shows how bloody hard it can be to get the perfect galette! I’ll admit, there were a few soggy parcels that I sent swiftly to the bin, but don’t give up – I got there in the end & so can y’all! Layer your galettes separately between a sheet of baking parchment.

VEGAN MOFO

Meanwhile, cook your lentils according to packet instructions. I could’t find the bloody puy lentils in the cupboard, so I used red lentils & they turned out swell. Mix together with courgette (aka zucchini), peppers, cherry tomatoes and onion. Then begin your sassy layering…

VEGAN MOFO

VEGAN MOFO

VEGAN MOFO

VEGAN MOFO

VEGAN MOFO

And there we have it. Your very own golden tower of deliciousness.

You’re welcome.

~

instagram – @marshingtons

twitter – @goodfoodmarsh

tumblr – @goodfoodmarsh

To new beginnings.

Screen Shot 2014-02-13 at 23.37.58

 

Wow.

This is the awkward part where we both recognise each other, but it’s been so long that neither of us knows what to say. You know, the long lost cousins who used to have baths together but now can’t bear to look each other in the eye?

This is one of those moments.

It’s been 1 year, 8 months, and 12 days since my marvellous musings last graced the world wide web. That’s a horrendously long time. A lot can happen in 612 days. And gee whiz do I have some adventures to share with you.

I should probably let you all know that I moved from England to Dublin, Ireland and I absolutely love it here. I’ve also done a whole heap of travelling – Palma, Berlin, Greece, Turkey, Venice and Brussels. I’ve experimented with veganism several times over the past year, delved into the world of the fruitarians, and experienced some fabulous vegetarian dishes from all over the world. Why shucks, I even went to a Vegetarian cookery school. Send your Michelin stars my way, please and thank you. So, pull up a pew, pour yourself another ginger beer, and enjoy my sassy tales of glorious vegetarianism.

I may have moved on, but goodfoodmarsh is most definitely here to stay.

Xoxo