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Very curious about V Curious?

27/1/2015

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If, like us, you've been noticing the numerous Pop Ups and Supper Clubs and wanted to have a seat at the table...

Well, V Curious Supper Club is for you!

Head over to Zone 3, uncork some BYO booze, meet 6-8 fellow APF-ers and settle in for the sumptuous amazing animal product free courses. 



Head Chef and V Curious brainchild Rowena let us into her home, and her life for an evening. You meet her cats, her partner, and we even got her to answer some Extraveganza questions...

EXTRAVEGANZA: How long have you been vegan? 
V CURIOUS: 1 year and 4 months - I wish I could say longer!

E: How long have you been cooking for people who aren't friends and family/professionally? 
V: I suppose "professionally" for about 5 months, but growing up with a granddad that was a chef has meant that food was central to everything. This all seems very natural for me so perhaps that's why starting the V-Curious Supper Club was an obvious transition for me. 

E: Why a Supper Club? 
V: I love to cook, I love food and I love meeting new people - starting the V-Curious supper club allowed me to combine all three whilst showing the world that vegan food is full of flavour, decadence and that there's no compromise on taste. 

E: Have you been to any Supper Clubs before? 
V: No but I'm signed up for some in 2015! 


E: What’s the hardest dish to cook APF (Animal Product Free)? 
V: I'm still mastering nut-based cheeses - some have been great, some not so great. I need to keep practising and experimenting, and working on my patience! 

E: What’s the most disastrous thing that has happened at a V Curious Supper Club? 
V: To date I don't have anything disastrous to report on. I have a project management background so I'm into planning everything meticulously as well as having back-ups in case something drops or burns! 

E: If you were a dish, what dish would you be? 
V: My coconut whipped cream tiramisu without a doubt.


[* Happily we can report that it was on the menu the night we went...and was it good! Creamy, coconut coffee taste...we could have eaten a bucket full.] 

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E: What three people (alive or dead) would you have at your Supper Club? 
V: Only 3? That's tough. Number 1 would be Colleen Patrick Goudreau - she's a vegan, animal advocate and provided the tools and inspiration that I needed to find my 'Voice' when I first became vegan - I'd like to have her join a V-Curious Supper Club to say "this is what you inspired". Number 2 is Doug Stanhope - one of favourite comedians and I'd imagine he'd have something interesting, angry, controversial or down right rude to say on veganism and I'd relish the opportunity to chat with him - it's always good to have someone that injects a bit of controversy to the room! Number 3 would be my Grandad - a patisserie chef that inspires childhood thoughts of sweet, sugary delights. My mother always says how proud he'd be of me if he were alive today so I'd love to have him for dinner, just to double check. 

E: What are your plans for the future? 
V: Continue to run the V-Curious Supper Clubs once or twice a month and branch out into brunch and supper-club pop-ups in Central London - my plans are always evolving but the central aim of V-Curious is to continue to enjoy myself and share really tasty food. 

E: How can people keep up to date with V Curious news? 

V: First and foremost it's to join a V-Curious Supper Club and then via social media they can "Like" the Facebook page (www.facebook.com/vcurioussupperclub), follow my twitterings @Sweetfacevegan and see my food at www.instagram.com/vcurioussupperclub

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The food is interesting and adventurous and you will definitely not notice it is animal product free...

It can be a little nerve wracking eating and meeting with seven strangers so just incase, have a few fun facts to break the ice before the amused bouche!


In a London that is constantly looking for the next fun thing to do, V Curious is definitely up there for a healthy, different and most importantly, APF night out! 

Book here now before everyone discovers it and you have to wait months to get a seat at the table! 
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The perils of Christmas drinking!

23/12/2014

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With Christmas Eve looming, you know the drill by now: no matter how much you've abstained this year, December is not going to be your sober month. Instead there are Christmas parties, cocktail dos, farewell drinks and work events to struggle through...

December drinks can be great fun - everyone seems to have a sparkle in their eye, a new outfit on and that optimism that only an impending holiday can bring, and if you get very lucky, you might even get an open bar or some free drinks at one of your obligatory events.

But they can also be a trap for the unwary vegan: read on, just to make sure your drinks choice doesn't come with a hint of meat or egg! 



"There's swine in my wine!"

Our non-APF friends were shocked to hear that wine wasn't vegan...

At the end of the winemaking process, during the 'fining stage' (where the wine is stabilised so that it doesn't absorb any wanted aromas or tastes when bottled, and clarified so it doesn't become cloudy) animal-derived products are sometimes used. The most common additives are isinglass (fish bladders), albumen (egg whites) and gelatine!

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Even though there are APF fining agents, winemakers aren't legally required to let us know whether they used animal products in the fining process, so make sure you drink clean - a quick search on Barnivore will show 19,218 entries for beers, wines and liquors that have been checked and submitted by the Barnivore community.

And, if you can, buy from the many vegan vineyards online. Or, if you are just about to head out to a BYOB affair and haven't got the time, hit up the Co-Op, Marks & Spencer or Sainsbury's as they do a great job of clearly labelling their APF options.

Tricky tipples...

We hate to do this to you - but just so you know, some of the nation's favourites aren't vegan-friendly:

Guinness is a NO-GO as isinglass is used in the fining process.

For a lovely milky white russian go for a sweetened and flavoured soya milk (we love Vanilla) and add a few capfuls of vodka, with some Kahlua to give it a bit of colour. People will be jealous.
 
And, unfortunately, for that hangover, don't even think about the mandatory Bloody Mary - Lea & Perrins Worcestershire Sauce has anchovies in it! 

Bottoms up!
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A serving of Squid & Whale

15/12/2014

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After a rather laborious hunt around Glasgow for good APF Mexican food, we feel rather pleased with our latest discovery...

On Glasgow's Great Western Road, Squid & Whale is completely unassuming from the outside (it looks more like a dimly lit cafe) but when you make it inside, you see people littered around the bar, wooden tables and dj decks! As with many of Glasgow's venues, music is the anchor. As a bonus, it looks like Frida Kahlo did the decorating, and when you come to choose your tipple you'll have a serious case of choice anxiety: there are more than 50 beers and ciders on offer, and a particular specialisation in American craft lagers. If you are going for dinner, make sure you book! 

There are clearly marked vegan options - go for the massive bowl of guacamole and tortilla chips, but share these, (and we never encourage sharing, but trust us, you'll need room for the main course!)

The vegan meals use a gorgeously flavoured seitan base (the Japanese term for what is essentially 'wheat meat' or 'gluten meat'). Seitan is made by washing the starch from wheat flour and then flavouring, and cooking, the mass that is left. For tofu-overexposed vegans, seitan makes a welcome break from soybean-based products, it really fills you up and it has that chewy, moreish texture that vegans crave but have generally chosen to sacrifice when going 'APF'.
There's a big 'grill plate' that could be shared between two people easily or tacos and fries. However, it's the burrito here that has got us, hook, line and sinker! It is bulging with guacamole, rice, salad and that all important seitan. 

Wash it down with something strong from their extensive (and vegan-approved by the Gods at Barnivore) list and you've got yourself an amazing time - you'll be so happy with your meal, it won't matter if your date sucks! 

Buen provecho!
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A real flyer: vegan fair at the Flying Duck

1/12/2014

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Funny what you can find in basements.

Tucked down a garbage alley and down some pink, painted stairs is the Flying Duck, part of the growing vegan empire of Stephen McRobbie. The Flying Duck has a speakeasy feel, and is certainly the most grungy of the four venues (Mono, Stereo, 78 and Flying Duck).

We visited as they were holding their quarterly vegan fair: small but perfectly formed, held in the back room which is a nightclub and music venue by night. As is the trend these days at any vegan fair, there were four cake stalls competing for our vegan pounds, together with a beauty stand and stalls from two local vegan collectives. All of course illuminated by disco lights! This lair was the perfect hideaway from the rainy, windy Glasgow outside.
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Highlights for us were vegan beauty products where there is a real gap in the UK market, delicious cupcakes (always a weakness), a new Scottish handmade chocolate business and a Glasgow-based company selling fresh bottled vegetable juices.

Oh, and a delicious sweet chilli jam from Heathen Hawt Sauce, who are just starting to market products online.

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1. New juice business Juice Warrior with fresh vegetable juices and almond milk in little bottles that remind us of milk bottles of the nurseries of yesteryear.

2. ConsiderIt is a new venture from Scottish entrepreneur Claire Baker. Delicious handmade chocolates and now a shop and cafe in Dunfermline. More on this next issue.

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3. Vegan Beauty Box from The Vegan Kind.
This is a new line from the team behind the monthly Vegan treat box It comes every three months and costs £18. Favourite in this month’s box was the lip and cheek tint from B is for Beautiful.

4. The treats from Smashing Tarts were so popular that the champagne cake (Tipsy Vicky) had sold out by the time we were ready for our daily sugar hit. Fortunately for our sweet teeth there were some perky caramel cupcakes to keep us quiet after an afternoon of browsing.

We love seeing so many new vegan initiatives . It's not hard to see why Glasgow claims to be the most vegan- friendly city in the United Kingdom. Go Glasgow!

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Tapa in Glasgow

5/11/2014

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We couldn’t wait to check out Tapa Organic in Dennistoun, after all the rave reviews. It’s primarily an organic bakery, but it has a little cafe section and a sideline in vegan cakes and treats. 

Dennistoun is very close to Glasgow city centre, but equally a world away. The high street is bursting with pawn shops and hairdressers, and the graceful golden tenements that dominate Glasgow are struggling to cope with years of under-investment in this eastern part of the city. It’s a characterful area that sits right on the fence between charming/bohemian and run-down.

We came for cakes and that may explain our mild disappointment at Tapa. The breads have garnered gold stars and gushing recommendations. We wanted cake and coffee.

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The vegan offering was better than most cafes though slightly smaller than expected, and our choices were ginger cake, chocolate cake and cupcakes.

Let’s wax lyrical about the ginger cake first. The lady studiously attempting to focus on her Daily Record at the table next door couldn’t help but be distracted by our oohs and aahs as we savoured the delicious, super-gingery and fluffy slice of cake. We picked it wrapped from a fridge near the counter, so don't be hunting in the display cabinet!

We have to admit, we are suckers for chocolate cake - and when Tapa went above and beyond and turned it in to a vegan chocolate Victoria sandwich cake - we couldn't say no! Although a little on the dry side, the combination of chocolate, jam and sweet icing really ticked our boxes. But be warned, the sugar crash from the overly sweet icing might have you crying on your way to the gym! We would have preferred some vegan cream in this sandwich.

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Next up was a pistachio-iced cupcake. This was a more standard offering, and we expect more from the humble cupcake. There is a tendency to over-compensate for a bland sponge centre by glooping on a layer of thick, sweet icing. You’ll be rushing and crashing after scoffing one of these cupcakes. But you may still have a cake craving.

The cafe area in Tapa is certainly small and, dare we say it, an add-on. This is a bakery, with some cafe tables, rather than a cafe bakery. Get your Tapa products at one of many stockists, but we would not make Tapa a destination in itself.

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