We had a good time but although the venue was absolutely stunning, I couldn’t help but think that the event lacked some of the atmosphere I experienced at the North West Vegan Festival that I went to in Lancaster earlier in the year.
Perhaps it was the lack of a beer stall…which I did moan about. A lot. But I still enjoyed myself, especially when I got chatting to the lovely people at Harper’s Bizarre and Homemade by Erica Jayne. These ladies are crazy and I love them! It’s the second time I have visited their stalls and both times I have bought something. Delicious tasting chutneys and fabulous smelling candles… I can’t resist either! I just hope my purchases made up for my foul dialect 😉 *has no internal filter*
I also bought a book from a really really nice gentlemen of whom I could have chatted to for a lot longer had other customers not turned up. Unfortunately I forgot to take down the name of his stall. Looking at the Northern Vegan Festival website, he may have been “Cruelty Free Cookbooks”. Hopefully I will find out for sure at the next event.
The highlight of the day however had to be the big fat dirty burger I bought from the Vegan Grindhouse. I’ve been DYING to try one of these guys’ burgers and I was not disappointed with my quarter pounder with cheeze, onions and burger relish *drools*.
Anyway, a while ago (like years ago, before I turned vegan) I made some brownies for work, which had they not have contained dairy milk chocolate, would have been SFV. I was reminded of my recipe when I was flicking through a free copy of LABL magazine. Inspired by this article and also by a piece of pecan pie that I sampled at the festival (courtesy of The Homemade Vegan) I routed out my recipe and simply swapped the chocolate for a dairy free version. In fact I used a bar that I got in my Vegan Kind box this month, which for the record was gorgeous! Creamy with a hint of coconut:
The best part of this recipe is that brownies are super easy to make!
Pecan and chocolate chunk brownies
|125 ml||Oil (I used sunflower)|
Dairy free “milk” chocolate (broken into chunks)
Chopped pecan nuts
Preheat the oven to 180oC.
Then, simply mix the flour, sugar, baking powder and cocoa powder together, before adding the oil, water and vanilla extract. Mix thoroughly until a smooth glossy batter is formed. Then fold in the nuts and chocolate chunks.
Pour the mix into a lightly greased 7 x 7” baking tin and bake for 20 mins. I turned the tin around after 10 mins to ensure an even bake.
Allow to cool before cutting into 8 triangles.
Enjoy with a nice cuppa 🙂