This week we took a short family get away to Ubberston in Suffolk, which while just over one hour from home in Norwich was a lovely week to relax and go visit places we never had before. We also left on the day of Mums birthday, and Dad had booked us a table at Harriers Tea Room in Bury as a birthday treat. Thoughtfully dad had told them I was vegan when booking, and when I asked whether they had vegan options they said they had bought in some extra vegan cakes especially! The menu does say about vegan scones, but I am not sure they have these available every day. I was so impressed they had made a special effort for a vegan diet, and would definitely recommend phoning to let them know a few days before.
They sell an avocado and tomato sandwich on the lunch menu, so I asked for that to go with my vegan scones and cakes. The bread was so soft, avocado thick and creamy, and tomatoes slices added an extra freshness (although next time I would probably ask for granary)
The scones were slightly warm, had a great texture that was soft but not too crumbly. I also had a ginger and apple cake, which was a tad on the dry side but had nice big chunks of crystallised ginger running through (I took one slice home and found it even better warmed in the microwave with a dollop of soya yogurt). Alongside was a millionaires shortbread, which as expected being vegan didn’t have a particularly rich or buttery base, but the sweetness of the ‘caramel’ and layers of chocolate, filling and biscuit was something different to what you usually get offered as a vegan.
Our seat was right next to the counter so we had this view of TONNES of scones staring at us while we waited *drool
They also do a variety of hot dishes, such as jack potatoes, fish and chips, paninis, and breakfasts including a full English and lighter options such as granola on yogurt.
Of course we had to get a selection of cakes to take home for dad – chocolate profiterole on mousse, strawberry tart and white chocolate raspberry cheesecake. While they weren’t massive, priced at just over £6 for three, the detail and daintiness of the cakes were worth it.
While Harriets is located in the middle of a fairly busy high street, just five minutes away is the Cathedral grounds which, while still busy, was a lovely way to walk off all the delicious food.
The staff were all friendly and fit the traditional tea room aesthetic with their white pinafore s and head dress, the tea room itself was beautifully decorated with statement, yet not ‘tacky’ chandeliers and the food was great accommodating to everyone. Couldn’t recommend enough.
2 courgettes (I used 1 green 1 yellow)
1 pepper, deseeded
1 red onion
1/2 broccoli, cut into florets
large handful of mushrooms, sliced 1/2cm thick
large handful of tomatoes (if cherry leave whole, if bigger cut into 1/2)
Preheat oven 180.
Cut all the vegetables into cubes around 1 inch thick, and the broccoli into large florets.
Spread across two baking tins, season with plenty of 1tbsp pepper, 1tbsp salt, 1tsp basil, 1tsp chilli powder.
Bake the vegetables for 30minutes, taking out and tossing half way (taking out any you see browning and place in a bowl).
10 minutes before the veg is done, add the pasta to a saucepan and cover with boiling water (using that from the kettle is quicker then waiting for water to boil over the pan). Add a pinch of salt to the water.
When the pasta is cooked, drain, and add to the pan with the vegetables. Toss everything together, adding more seasoning if necessary, and serve! You can have this hot or keep in the fridge for 3 days.
I also added some sliced vegan sausages one day.
These jelly pots are perfect for a light, refreshing Summer dessert. It’s common knowledge that jelly is usually made with gelatin, but there is a wide variety of those without if you just give a quick google (Vegan Womble has an extensive list).
I used this Greens jelly which you can get from Co-op, Tesco and most other supermarkets (even compared to ‘normal’ jelly my whole family think this is so much nicer!)
I later topped this with a massive dollop of vegan yogurt (Alpro Soya), and the creaminess complimented the fruity, jelly, consistency perfectly!
To call this a ‘recipe’ is a bit of a cheat really, as it so easy!
1 Packet vegan jelly mix
300g (approx) mixed berries, I used strawberries, raspberries and blueberries to add a darker colour (if using strawberries, cut off the tops and slice in half)
Make the jelly acoording to packet recipe.
Mine was as follows – Place the contents of 1 sachet in saucepan with 200ml (7 fl.oz) of cold water and 25g (1oz) white sugar.
Heat to boiling whilst stirring continuously. Boil for 1 minute.
Stirring frequently, leave to cool for approximately 10 minutes.
Arrange the berries in mini bowls (I used glass so you can see the fruit).
Spoon over the fruit and allow to set in the fridge, around 20 minutes.
*If you set them overnight you may be able to flip and turn them out*.
Optional: add soya yogurt or ice cream for an extra touch!
Last year the ‘Norwich Vegan’s’ Community organised a fantastic fayre around the Forum, which I wrote about here, so I was so excited when they announced another was coming this year. This year, they returned with some old favourites plus newbies, and a good mix of food (my personal highlight of course), beauty stands, eco products and more.
The fayre was hosted at the Forum, right in the heart of the city and was buzzing with people I imagine who planned to go there, and people who stumbled across it on their Sunday strolls.
The Iced Vegan – Cakes
Deerly Beloved Bakery – also stock at Waterstones and UEA!
Sara By Nature – plant based foods
Vausages – vegan hotdogs
Namaste India – vegetarian/vegan/gf options Indian restaurants (by Norwich Bus Station and Castle)