#VeggieTravels to London, England

The second stop on our recent vacation was to London, England. It was a return visit for both of us so we were more than happy to spend a bit of time doing some more “local” type activities (apart from the London Eye which neither of us had done before so we were happy to ride in Rugby World Cup themed pod at sunset!)

Our second day in London was completely curated by Deliciously Ella and her Guide to London’s Best Health Spots. Who better to take advice from then a local vegetarian blogger turned cookbook author and soon to be restauranteur!

  For breakfast we ventured to 26 Grains. I was eager to go, but also a bit skeptical – this place only serves porridge! But the combinations and options (sweet, savoury, warm, cold) were fantastic and I was completely sold. Maybe it was the adorable little courtyard (Neal’s Yard) near Covent Garden, maybe it was the beautiful sunny morning, but there was something special happening.
  Also the decor was A+ – loved the rustic wood, chalkboards, flowers and communal seating. It felt like a place where you were instantly at home. I enjoyed the Hazelnut and Butter porridge (I think I was so overwhelmed I went back to the first option!) which was so yummy. Brent went the savoury route and had the Egg & Kale and was equally happy. I have had many thoughts since about the need for Ottawa to have a porridge-only place – I mean it is winter here for most of the year right….

26 Grains #VeggieTravels Report Card

Décor and Atmosphere: A+

Variety of Options: A

Quality of Food: A+


And these bowls kept us filled up well into the early afternoon as we made our way across the city (and through the Tower of London) to the Borough Market.
 I love farmer’s markets – and what a great way to experience a city. There was a ton to see! And just on the perimeter was Ella’s suggested lunch option – Wok It.

  We eat a lot of stir frys at home (a great way to use up things in your fridge) so I start to crave them pretty quickly when on vacation. And this spot did not disappoint. The portions were enormous! Lots of great options and yummy sauces (and funky wallpaper!)
  We both had a variation on the Veg Pot but with different sauces (B got the black bean bbq and I had the coconut curry). His sauce selection was better than mine but these cool cups of noodles were both gobbled down quickly. 

WokIt #VeggieTravels Report Card

Décor and Atmosphere: A

Variety of Options: A

Quality of Food: A


We weren’t planning to make a special dinner trip out on this same day, but when we started to get hungry and figured out what part of the city we were in we realized that we were just around the corner from Mildred’s – the dinner suggestion from Ella – and how could that not mean it was meant to be?

We almost missed it with some exterior construction underway, but inside they had their recipe book (which we flipped through and I’ve made note of some I want to go back to in the future) and I snapped a shot of the sketch of their normal entry.
  This place was popular! Very very minimal decor, but you could tell it was much-beloved by many of our surrounding diners.We started with a small plate of the rose harrisa hoummus, smokey babaganoush and chargrilled flatbread (Yes, just yes). For our mains we shared both the halloumi burger with chargrilled aubergine, harissa and tahini in flatbread and the black bean and tomatillo rice buritto with ranchero sauce and grilled cheese, smashed avocado, sour cream and pico de gallo. The food was all good and there was variety, but nothing too unique or special – I would describe it as a very good vegetarian restaurant, but not somewhere to go out of your way towards.

Mildred’s #VeggieTravels Report Card

Décor and Atmosphere: B

Variety of Options: A-

Quality of Food: A



Me + Food

Before I get to this past week in food I should go back to the beginning…

The year was 1995, I was ten years old and the movie industry loved pigs. You probably remember “Babe” – it was nominated for the Best Picture Oscar. I remember Gordy. IMDB describes it as “A talking pig named Gordy becomes involved in a quest to save his family from the slaughterhouse. An impressionable young girl like me realized exactly what that meant the moment a pig in the film turned into a sausage and I have not had the same relationship with food since.


I would divide those past twenty years as follows:

  • 8 years of eating meatless meals and being annoyed at having to help my mother try to make healthy alternatives for the only non-meat eater in the family. I can still remember trying (failing!) to make my own TVP meatballs.
  • 3 years of eating terribly in University. My doctor was impressed I could still function given how bad my diet was.
  • 6 years of eating slightly better and learning about food and cooking for real.
  • 3 years of obsessively saving and seeking out amazing vegetarian/vegan recipes on Pinterest and an assortment of blogs.

In those three years I have amassed a spreadsheet with more than 2000 different recipes I have tried or want to try in the future (did I mention obsessive?). I’m sure I’ll get back to this again in the future!

So which of those recipes did I make this past week?

  • Catherine from Rabbit Food for my Bunny Teeth’s Fluffy Oats and Two Ingredient Coconut Macaroons which was brilliant. I don’t know if I will be able to eat a bowl of oatmeal without a coconut macaroon again
  • Clementine Daily’s Spicy Tamari Tofu. This was the first recipe I’ve made from their site and I was impressed. Also it wasn’t too spicy for me which is sometimes a concern. B was able to up the spice to his level too.
  • Andrea from Dishing Up the Dirt shared this Carrot & Broccoli Salad with Miso Ginger Dressing and warned that it could become part of your everyday rotation. I definitely had every drip of the dressing over the past week and need to buy more miso to make it again!Huevos by B
  • Last night B made the most delicious Huevos Rancheros. I still need a recipe to cook, but my man likes to take whatever is in the fridge and make and plate something fantastic. It is a pretty sweet combination.