Vegan Mofo 2019: Spring Salad / Review: Show Up For Salad by Terry Hope Romero

I’m actually really bad at salads. I’m not great at improvising. That’s not true. Actually I’m great at improvising. Only I need clear guidelines and a structure to work with. Very clear, detailed guidelines, recipes almost. Only recipes aren’t great for salads are they? Because you want to use the freshest stuff, not just what’s on a list. I know, I’m going in circles right?

Show Up For Salad is the perfect middle ground. In fact it’s split pretty evenly down the middle between general advice guidance and mix and match recipes to help you put together your own salad combos, and more traditional salad recipes. For this review I thought I’d try one of each: a recipe, and throwing my own thing together.


The Bright And Spicy Spring Asparagus salad was the first one to try. You have the choice of five salad dressings to make this one with and I went for the Tahini French Dressing. I also substituted the mix of greens suggested for the organic salad bag I’d got that week in my Riverford box because it was there and it was fresh. I enjoyed the salad although I did wish I’d made a dressing with more heat.


Tonight I made myself a side salad. For the leafy bit I mixed some bitter leaves with cos lettuce. I dressed it with Sunflower Ranch Dressing which is creamy and perfect and topped with Root Bacon. Yeah. Root Bacon. Bacon made from a bunch of carrots. It’s lush. And then I popped some seeds on top for crunch.

I can’t wait to explore more salads. I’ve got a row of beetroot in the garden destined for beet prosciutto. I’d honestly advise anyone to go out and buy a copy of Show Up For Salad.

Vegan Mofo 2019: Winter warmer

Hot chocolate is the perfect end to a winter’s day. Or indeed, any other day throughout the year, which is why Clare and I have 36 cartons of oat milk in the pantry. It was hot chocolate at the Exploding Bakery in Exeter that introduced us to oat milk (first Oatly, and then Minor Figures), and having tried every vegan milk around we’re still convinced that oat milk makes the creamiest hot chocolate.

This is my hot chocolate recipe: a grown-up hot chocolate, dark and strong.


Ingredients (serves 2)

1 tbsp sugar
2 tbsp raw cocoa powder (if using processed cocoa powder, increase the sugar to 2 tbsp)
15g dark chocolate (I use three squares of Green & Blacks 70%)
400ml (2 mugs) oat milk (I use Minor Figures)


Put everything in a saucepan over a high heat and whisk steadily until the chocolate melts. Pour into mugs.


Vegan Mofo 2019: Perfect snacks for event TV

It’s more of a marathon than a sprint. Kate is halfway through Jane the Virgin and as it’s been quite traumatic I made her some of her favourite cheesy snacks. These are the goldfish crackers from Chloe Flavour only we make them star, heart and baby bear shape because I don’t have a mini fish cutters. If you’ve never made these get on it because they are super delicious.

Vegan Mofo 2019: Cartoon Inspired

It doesn’t matter what cute references I could make, my heart only wants one thing: Lard Lad Doughnuts. So I was a kid when The Simpsons came to the BBC. It may have been the biggest cultural event of my childhood. And we’ll say nothing of the varying quality over the years. My heart is with those early episodes.


That picture is from when I was 22 when they’d just opened the Simpsons Ride in Universal Orlando. I was significantly more adorable then I know. Also I miss having that tunic. The next time we went I was 30 and in the intervening eight years an entire Springfield had been built around it. I was only a vegetarian back then so I was able to eat a Krusty Burger, drink a Flaming Moe and eat a Lard Lad Doughnut.

krusty burger

Okay so the doughnut is huge. Like plate sized and me and Kelsie took about two days between us to eat it. It wasn’t great and now they have voodoo doughnuts it’s not anything I’d bother with again even if they went vegan.


That’s my childhood cartoon and adult holiday obsession sorted. On with the vegan food! I went for a baked doughnut, because I’m not to be trusted with hot oil, so I made the ones from Chloe’s Kitchen, dyed pink and covered in sprinkles.  Much smaller but also taste better.


Vegan Mofo 2019: Cook something to bring a villain back from the dark side

I don’t really have to think about this one because who hasn’t hung out close to the dark side once or twice? You know those days when you just can’t stand one more person and every little thing is driving you crazy.

When I first moved down here I informed Kate that when I was in one of those sort of moods she should give me pizza and sit me on front of Gilmore Girls. Things have changed a little in ten years and now it’s the three bs: blankets, binge watching and Bombay Express. Channa masala, dhal, and potato curry.

Vegan MoFo 2019: Food song pun

So the development stages of this post were as follows:

Day one: fail to come up with any puns at all.

Day two: finally come up with pun but fail to think of like a single song lyric, title, or artist I like.

Day three: brain still refuses to put together a pun and a song. Kate suggests just taking a picture of a Greggs sausage roll. I refuse and instead bake a Blondie. Because I’m not making an Oasis reference and you can’t make me.

This is the Raspberry-Chocolate Chip Blondie from Vegan With A Vengeance.