MAY 2019

Vegan Seitan “beef” mongolian stir fry with toasted sesame seeds

Vegan Seitan “beef” mongolian stir fry with toasted sesame seeds


Now we are officially in the Spring, we can go out and enjoy the warm weather and tend to the garden. I love pottering around planting up the summer flowering plants and herb box. I also replanted some more herbs in the live herb wall in KitchenJoy space as they flourish in the warmer months. Additional herbs are rosemary, aloe vera, thyme, mint, chamomile, fennel, nasturtium & a chilli plant.

Had a super long weekend break in Montenegro, stunning scenery of the coastline with mountain backdrop and the foods were all natural, from cheeses made locally in the mountainside to cured meats and fresh bread.

A trip to Groucho club in Soho for a networking meeting, resulted in a live demonstration of the Argentinian steaks they serve and how the cows are raised and different cuts of the meat. Then we tasted the various samples which were delicious!

I met a business friend for lunch near Fulham and suggested the new Fulham open market which offers various culinary delights. So something for everyone. I chose the raw tuna poke bowl and my friend had a vegan buddha bowl. It was very buzzy and great to have this on our doorstep, I will be revisiting soon!


Just submitted a Tender for London Waste and Recycling Board (LWARB) which involves 30 workshops across London on sustainability and recycling foods. I am super excited to be eligible on the tender list and hope to have some positive news next month on winning some of the interactive cookery classes they wish to run.

Lots more Vegan courses this month again, and also anti-inflammatory and sugar elimination classes which is great to have the mix.

I am now receiving lots of requests for Nutritional talks at Corporate firms with a live tasting demo, which is fantastic news and the direction I want KitchenJoy to evolve into. Very exciting times, being able to showcase my nutritional foods and to a larger audience to enable me to educate and enhance people’s awareness of health and well being. I think June may be busy with some booked up Corporate events already.


The last vegan class with the new recipes went down a treat. Just loving the chocolate & orange tofu pudding. It is so light with the silken tofu and to have the orange flavour running through it with a pecan, raisin & vanilla crumble is just so tasty!

I think 50% of the class were Vegans and the rest were considering and moving to eating less meat which is where I think I am at and just thinking of creative ways of cooking plant-based meals which are easy to follow at home as well.

I attach the vegan chocolate and orange mousse recipe:

Chocolate & orange mousse

Serves 4


100 g vegan dark chocolate, melted

1 tbsp unsweetened almond milk

2 tbsp cocoa powder (or 1 tbsp cocoa powder and 1 tbsp vegan chocolate protein powder)

1 large orange, peeled and pips removed

zest of 1 orange

250 g silken tofu, drained

 Crumble topping:

115 g pecans

30 g raw cacao powder

100 g raisins

1 tbsp vanilla extract

Place the chocolate and almond milk in a pan and gently melt over a low heat, stirring to combine.

Put the melted chocolate into a food processor or blender with all the remaining ingredients for the mousse and blend until smooth and creamy.

Make up the crumble topping. Place the pecans and cacao powder in a food processor and process until roughly chopped. Add the raisins and vanilla and pulse to form rough crumbs.

Spoon the mousse into glasses and top with the crumble mixture. Decorate if wished.