About lizannday

I'm a freelance journalist, currently working in Cardiff. I've just finished a postgraduate diploma at Cardiff School of Journalism and have completed my NCTJ preliminary exams.

The Pelican in her Piety

The Pelican in her Piety

The Pelican in her Piety

Location

The Pelican is a traditional country pub, which is well off the beaten track. The pub is nestled below a wood on a rolling hillside, five minutes away from the beach, in a picturesque spot overlooking Ogmore Castle.

Guests can sit on chunky wooden benches in the garden and patio area, while sipping a cool beer and admiring stunning views over the estuary.

Atmosphere

Located about half an hour west of Cardiff, the seaside location and friendly atmosphere attract a lot of families, especially at weekends. The romantic setting also draws couples, who visit to enjoy an intimate dinner after a romantic stroll along the beach.

The Pelican is every inch the traditional country pub. The grey stone walls are complemented by pastel yellow window frames and window boxes full of vibrant flowers. Inside, the bar and restaurant are cosy and welcoming .

Food & drink

The pub is equally good for a beer and a bar snack or a full three-course meal. A wide range of specials are displayed on chalk boards, with several vegetarian options available. The food is hearty and the portions are extremely generous.

There is also a wide selection of real ales for the discerning beer drinker. Some might find the food a tad on the expensive-side, but the portion sizes make it worthwhile. Staff are friendly and accommodating.

Photo of the week

Painted Easter eggs

Painted Easter eggs

Easter is just around the corner, which means it’s nearly time for chocolate eggs, hot cross buns and Simnel cake – yummy! This photo was taken by Praktyczny Przewodnik and shows a bowl of brightly painted eggs.

Vegetarian fairs and festivals 2013

If you’re starting to think about where you might go on your holidays this year, why not plan a trip to some of these veggie fairs and festivals, which are taking place all over the UK throughout 2013.

March

March 16 – 17. Brighton VegFest is back and it’s bigger and better than ever. Expect to find more than 120 stalls spread across three floors. There will be cookery classes, live music, free nutritional advice and even speed dating.

March 23. Evesham Vegan Fair looks set to be a much smaller and more intimate affair. Organised by Midlands Vegan Campaigns, the fair will offer 20 stalls with vegan cosmetics, recipe books and Easter eggs, as well as cookery demos and talks.

April

April 13. Northern Vegan Festival will take place in Manchester on April 13. Visitors will find 90 vegan stalls, selling vegan chocolate, clothing and gifts, as well as children’s activities, films and a talk on eating out in the north of England.

Vegan cupcake stall

Vegan cupcake stall

May

May 24 – 25. VegFestUK will return to Bristol for its 10th anniversary. More than 120 stalls will celebrate every aspect of a vegan lifestyle, from food to fashion. There will also be live music, films and entertainment.

August

August 3 – 17. Vegan Camp has been running in Cornwall for 32 years. Individuals, couples and families are invited to visit for a day or stay for the full two weeks. Communal meals, camp fires and picnics make this a unique event.

October

October 5 – 6. The dates have been confirmed for a huge new show in London at the world-famous Kensington Olympia. VegFest London will offer comedy and music, alongside all the essential stalls and demonstrations.

December

December 8. You may not be thinking about Christmas just yet, but the Christmas Vegan Fayre in London’s Kensington Town Hall is a definite date for the diary. Organised by Animal Aid, the event will showcase everything you need for perfect meat-free festivities.

Photo: Binary Ape

Apple and mincemeat crumble

Apple and mincemeat crumble

Apple and mincemeat crumble

Mincemeat is definitely an underrated ingredient. If you’re bored with traditional mince pies, try this crumble, which offers a new take on an old festive favourite. Delicious served with a generous spoon of custard or ice cream.

Preparation time: 10 mins

Cooking time: 30 mins

Serves: 4

Ingredients:

  • 400g apples
  • 450g mincemeat
  • Juice of an orange
  • 100g plain flour
  • 75g butter
  • 50g demerara sugar
  • 1tsp cinnamon

Method:

  1. Pre-heat the oven to 200˚C.
  2. Slice the apples thinly and lay them in an overproof dish.
  3. Stir in the mincemeat and orange juice.
  4. In a separate bowl, rub in the flour, butter, sugar and cinnamon to make the crumble.
  5. Sprinkle the crumble mixture over the apples and mincemeat.
  6. Bake for about 30 minutes or until crisp on top.

Merry Christmas!

Photo: raspberri cupcakes

Photo of the week

Roast chestnuts

Roast chestnuts

I’ve been popping out to the Christmas market during my lunch break and the roast chestnuts smell amazing. Perfect for warming up cold hands on a chilly winter’s day. This photo was posted by Stratman and shows a chestnut stall in Asia.

If you have a photo you would like to see featured on the site, email lizannday@gmail.com or tweet @thegreenveggie.

Vegan Wines Online

Grape vine

Grape vine

Sitting down with a nice glass of wine at the end of a long, hard day can be an excellent way to unwind, but unfortunately, trying to find a wine that is suitable for vegetarians can be a difficult and stressful experience.

Luckily, new company Vegan Wines Online aims to make the whole process much easier. The site is dedicated to stocking wines that are free from animal products, and also aims to provide useful information for vegetarian and vegan wine consumers.

Nigel Oldham said he was shocked by the lack of vegan wines available. “We were inspired to set up the site when we realised just how poorly the vegan community is served,” he said.

He added many vegans did not realise wine contained animal products. “Most people think wine is fermented grape juice and they are horrified when they realise the majority of bottles contain ingredients such as gelatin, fish guts and egg whites,” he said.

The site stocks about 100 wines, which are vegan, organic and low in sulphur. For more information, visit Vegan Wines Online or follow @VeganWines.

Related posts: Vegetarian wines, Vegetarian ciders.

Photo: tribp

Photo of the week

Pumpkins

Pumpkins

October has come round so quickly and it’s nearly time for Halloween already! Just to get you in the mood, this photo was taken by Liz West and shows a basket full of freshly picked pumpkins. Better start planning those Halloween costumes…

If you have a photo you would like to see featured on the site, email lizannday@gmail.com or tweet @thegreenveggie.

Perfect porridge

Porridge

Porridge

On those cold, clear autumn mornings, you can’t beat a bowl of porridge. It’s so warming and comforting, yet so simple to make. Here’s a tried and tested recipe with a few suggestions for toppings.

Preparation time: 2 mins

Cooking time: 5 mins

Serves: 2

Ingredients:

  • 1 cup of rolled oats
  • 2 cups of milk (use part water for a less creamy texture)

Method:

  1. Put the oats into a large saucepan.
  2. Pour the milk (and water) over the oats and stir well.
  3. Bring to the boil, stirring to make sure the oats don’t stick to the bottom of the pan.
  4. Simmer for five minutes until thickened.
  5. Pour into bowls to serve and add the topping of your choice.

Why not try some of the following toppings: brown sugar, banana and cinnamon, honey and yoghurt, maple syrup, a handful of dried fruit (sultanas, apricots, cranberries), or fresh fruit (blueberries, raspberries, strawberries). Get creative!

If you have any other favourites, please feel free to share them below.

Photo: Elana’s Pantry

Foraging for food

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I had a great time picking blackberries last weekend, and it got me thinking about why we don’t turn to our hedgerows and woodlands for food more often. For most of us, a trip to the greengrocer’s is about as exciting as it gets, but maybe it’s time to get adventurous.

That said, this post does carry a health warning. It’s all too easy to mistake a poisonous fungus for an innocent field mushroom, but with a bit of common sense, foraging is a great way to get out into the countryside and re-establish that connection with nature.

Wild garlic

Wild garlic is abundant in the UK and is highly versatile. The plant is easily identifiable in woodlands, as it forms lush green carpets near to patches of bluebells and emits a distinctive garlic scent. It tastes much like cultivated cloves, but has a milder flavour.

The leaves can be used to spice up salads and stir frys and can also be used to flavour soups and stews. Wild garlic has many health benefits, including reducing high blood pressure and cholesterol levels.

Mushrooms

Wild mushrooms grow across most of the UK, with parks and woodlands providing a good place to start looking. We have a huge diversity of native species, but autumn is prime mushroom-picking season, as this is when most edible varieties appear.

Wild Mushrooms Online has some great tips for fungi foraging. Once you’ve identified and collected your mushrooms, you’ll be spoilt for choice for things to do with them: grill them, stuff them, put them in soups or pies, or fry them with wild garlic and parsley.

Woodland

Woodland

Elder

Elder is commonly found in hedgerows and woods. The bushes are  covered in sweet-smelling flowers by the end of June, followed by berries between August and October. The flowers and berries are sweet and aromatic, but the stems and leaves are poisonous.

The fragrant blooms can be eaten raw, cooked or dried and can be added to cordials, jellies and jams, as well as ice cream, cakes and biscuits. The flowers can be eaten straight from the tree. Visit the Sacred Earth site for more recipe ideas.

Nettles

Although painful stings have taught us to avoid nettles, they are actually a very healthy and versatile plant. You can protect your hands with a decent pair of gardening gloves and boiling the leaves will get rid of the sting.

Nettles are packed with vitamins and minerals and, believe it or not, contain more vitamin C than oranges. They should be harvested before the flowers appear in early spring and only the youngest leaves should be collected. Use them to make tea, soup and even beer.

Dandelions

The old wives’ tale may tell us that dandelions make you wet the bed, but in fact, they are healthy and freely available throughout the UK for most of the year. The whole plant can be eaten, from flower to root.

The leaves can be added to salads, while the flowers, which are in bloom between February and November, can be used in anything from risotto to omelets. The roots can also be dried to make dandelion coffee, which has a hint of chocolate.

Just one final word of warning. Don’t forget to check whether the land you’re planning to forage on is public and remember to get permission if it isn’t. Always remember the countryside code and don’t over-harvest. Have fun!

Photos: kh1234567890, colros, markpeate, Sir_Iwan, Anja Jonsson, Mark ac photos

Photo of the week

Blackberries

Blackberries

The bronzed leaves and harvest moons are making me think autumn has arrived. I went for a walk last weekend and came back with an excellent haul of blackberries. This photo was taken by Farrukh and shows two fragrant blackberries in a hedgerow.

If you have a photo you would like to see featured on the site, please email lizannday@gmail.com or tweet @thegreenveggie.