Om Nom Nom Vegan Van

We can’t wait to try these! 😊 🍦 🌱

We’re off on a little trip! This weekend we are going to be supporting a client (for whom we did some recipe development work) by helping out on their stand at the Hampton Court Palace Food Festival. You can find us in the Palace grounds Saturday, Sunday and Bank Holiday Monday between 10 and 6. We’re really looking forward to sharing our yummy food with people and talking to them about the benefits of plant-based living.

I’m sorry I haven’t posted for a while. Busy summer - including some time off! I’m back in the kitchen now developing recipes for my next venture. Details to be shared later. Today’s focus was spinach pasta to make ‘tastes of the sea’ ravioli. They were delicious!... But disappeared before I thought to photograph them. 🙄 I served them up with samphire in garlic ‘butter’. 👍 (I will try to make some more tomorrow to show you.)
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Well done Jamie Oliver! The more mainstream and ‘normal’ plant-based eating becomes, the better for everyone. Even if you only eat plant-based for one or two days a week, you will be making a difference to your health, your footprint on the planet and, of course, the animals. We look forward to seeing this. 😊 https://www.plantbasednews.org/…/jamie- oliver-no-meat-vegan…

Playing in the kitchen again today. Oop. Sorry. Recipe development ☺️ Chickwheat is a vegan alternative to chicken, made entirely from plants (of course 🙂). Its appearance and texture are very familiar. It has protein, calcium, fibre, lots of taste and ZERO cholesterol. ... Which makes it a big win for you, and an even bigger win for the chickens. 🐓
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Seitan alchemy going on in the Om Nom Nom kitchen today. With a focus on ‘beef’ seitan. We’ve made beef shreds, filet mignon, and roast beef slices. And we’re pretty chuffed with it all! 🙂 With apologies for the unusually ‘brown’ photos!... #wherearealltheveggies #remebertherainbow
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Oh yes! We’re loving a vegan heatwave! 😊

I recently discovered that putting multi-seed tortilla wraps in the oven for 7 mins at 180C makes a lovely ‘crispbread’ which is great for summer breakfast with dairy-free cream cheese, fresh chives, cucumber and tomato. (And beetroot if you’ve got some!) #summerbreakfast #eatingfresh #greatstarttotheday

Today is the first day of ‘normal’ in the Om Nom Nom kitchen for a while. We had a hectic few days at the BBC Good Food Show supporting a client for whom we advised on recipe development. We spoke to a lot of people who hadn’t heard of plant-based eating and who went away happy to have tried some yummy vegan food. ‘Pig Out’ is still a fledgling business, but it has had a fantastic lift-off, and we wish it every success. 🏆 We look forward to working together on more recip...e development in the future. Good Luck! #pigoutveganfood.co.uk
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This is the project that we have been working on recently. The ‘Pig Out!’ range launches at the BBC Good Food Show at the NEC in Birmingham next week 🙀 Do come and see us if you can. We are in the ‘Producer’s Village’ area. Stand F250
... https://www.facebook.com/1977616625642865 /posts/1989314494473078/
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Fruits and veggies - the food of gods! ☺️

We’re excited to see sunshine in the forecast. Here are some different ways to make keeping hydrated a bit more interesting. 🙂

They say that next week might be warmer. Here are four nice cream recipes to enjoy!

Soy has been given bad press (mostly by the meat industry which is ironic since they grow it to feed to their animals, but I digress..). Here are just some of the reasons vegans find it so useful in their diet.

A bank holiday Monday playing in the Om Nom Nom kitchen. 😍 Trying to perfect the alchemy that is ‘chickwheat’. Not bad for a first attempt. 😐 Useable in the place of turkey 🦃 leg meat or pork 🐖, but not the pale chicken shreds 🐓 that I was after. Back to the drawing board! 😊

We love choice, so well done Morrison’s! Those choccy buttons would be very useful for decorating cakes 🤔 😊

I am increasingly impressed by Meghan Markle and the influence she is having. ❤️😊

Sorry that there hasn’t been much news on here from the Om Nom Kitchen recently. I am working as a consultant on an exciting new range of vegan foods for a national food company. More news to come soon. But at the moment, it’s all hush-hush!

Ooo yum! Bring on the sunshine! 🍦☀️ 😊