VEGAN BERRY JELLY POTS // Recipe

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!)img_2131

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!

Ingredients:

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)

Method:

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!

RAW VEGAN CHEESECAKE // Recipes

Base:

180g Biscuits of choice (Hobnobs, Lotus, Oreos are some of the best vegan options)

60g vegan spread, melted

Filling:

200g Vegan cream cheese

349g Silken tofu

Flavourings of choice, I used:

3 bananas

4 tbsp cocoa powder

Mixed Berries

Crushed vegan honeycomb (to decorate)

Method:

Place the biscuits in a food bag and smash with a rolling pin, you may have to do this in two parts (or blitz in a food processor).

Transfer to a bowl, gradually add in the melted spread and stir until it takes a wet sand consistency. Then oil your tin of choice with spread or vegetable oil (I used one with 12 individual circles but you can use a more traditional large one, just make sure it has a pop up bottom). Divide the biscuit mix and push it down with the back of a spoon, then leave it in the fridge while you make the filling.

Blitz the tofu and cream cheese in a food processor, then taste and add any flavourings you desire. Other ideas can involve; lemon/lime zest, berries, grated ginger and melted white chocolate, mint essence, orange zest and cocoa, Dulce de Luce (banoffee!)

When your happy with the flavour, scoop the mix into the tins and leave again to set for around 4 hours in the fridge (or 1 hour in the freezer if your low on time). When you’re ready to serve, push the removal bottom of the tin up, use a palette knife to etch the biscuit base away, and plate up with whatever decoration you desire! I also presented one of mine in an individual drink glass, which I think looked even prettier as you can see all the colours layered up.

BRICK PIZZA NORWICH // Out

Brick pizza is renowned for being one of, if not THE best place for pizza in Norwich; and it isn’t hard to see why. They do pizzas, just pizzas, and they do them properly. The place itself is tiny, seating no more than 24 people with a rustic vibe yet incredibly clean and bright, they have ingredients splayed everything, with massive tones of tomatoes almost as decoration, and a chilled vibe that is a pleasure to eat in.

The vegan pizza (£10) comes with violife cheese, roasted vegetables (courgettes, aubergine, peppers) and basil on a tomato base. As someone who is used to ordering pizzas without the cheese for the last year, I find the vegan cheese almost too cheesy, but for someone who loves pizza like that (which is probably most) it’s absolutely perfect. I also loved the variation of vegetables, which were soft but still had a good texture from the courgette edges and few bits of celery (don’t let that put you off if you are not a huge celery fan, it was hardly any). If anything, I could have done with more basil but again that’s personal preference. They also do a plain pizza with tomato and oregano which I’ve also had and loved (but I would say is less filling than the others, as you would probably expect). The bases are all thin, crispy, but still have amazing texture. Because of this, they also take hardly any time to cook and we were served within 15 minutes.

They do also do a small amount of side dishes; dough bowls (as above), side salad, and olives. The dough balls were AMAZING. They come with garlic butter or Nutella, but omit this and they are thick, fluffy, vegan bites of heaven. I also think it’s nice to have these as the pizzas are so thin, and sometimes you just want that chunk of carbs. For £5 they are definitely great value for money, better than pizza express (yep I said it) and we shared between 4 – although I could probably eat a whole one to myself.

Undoubtedly this is becoming one of my favourite places to eat in the city.