Burger of the Month
This months patty will warm the part of you that is dead inside, guaranteed. It's the Tikka Masala burger, made with roast cauliflower, chickpeas, red onion, garlic, potatoes, tikka masala and coriander. We recommend topping it with mango chutney and Yamas! halloumi.
Our other toppings are Monterey Jack cheese, Applewood vegan cheese, onion rings, avocado, homemade kimchi and salsa.
Our loaded fries are going strong. These fries are made with our air fryer, cooked with absolutely no added oil, while keeping their golden crispy crunch. Load them with either vegan/dairy cheese and red onion chutney/kimchi, or salsa and avocado.
Coffee
Congratulations 2021 World Barista Championship Finalists! Hosted in Milan this year, The World Coffee Championships are the pinnacle of the competitive coffee-making circuit, with competitors from around the globe represented on stage.
The competition focuses on promoting excellence in coffee, advancing the barista profession, and engaging a worldwide audience with an annual championship event that serves as the culmination of local and regional events around the globe. Each year, competitors from around the globe each prepare 4 espressos, 4 milk drinks, and 4 original signature drinks to exacting standards in a 15-minute performance set to music. You can watch it live here!
Guest Beers
Verdant began in 2014 in Falmouth with a couple of non-vegan dudes who decided to create juicy, hoppy, unfiltered, hazy beers that are always vegan! Over the past few years they've become synonymous with hop-forward beer styles like IPAs and DIPAs, while taking inspiration from the beers of both the East and West Coasts of the United States. They're also fiercely independent, which has allowed them to stay ethical, sustainable, and keep pushing the boundaries of taste and quality.
In 2018, they decided to open Seafood Bar tapas restaurant and taproom, which is not only one the most highly regarded restaurants in Falmouth, but the whole of Cornwall.
Recipe of the Month
This month we've got a super simple dinner recipe for you that's packed with protein! This is Jamie's Vegan Mushroom Stroganoff, and you'll just need a couple of pans and a food processor. Start your ovens people!!
Ingredients
x250g chestnut mushrooms
x200g shiitake mushrooms (or any of your choice)
x1 clove of garlic
x1 bunch of dill
For the sauce
x100g hazelnuts
x1 small/medium leek
x2 shallots
x1 tsp paprika
x20g rapeseed oil
x200ml water
Method
1. Turn your oven on to 200°.
2. Put your hazelnuts into the oven for 5-10 minutes until they turn golden and then remove. Crush them with the bottom of a pan and set aside.
3. Finely slice your shallots, leek and mushroom selection.
4. Add the shallots and leek into a hot pan and allow to cook down.
6. In a separate pan, heat your oil and add the mushrooms and garlic - it's best to score the garlic and then add whole to prevent it from burning.
7. Get your crushed hazelnuts and place in your food processer, adding your 20g rapeseed oil and 200ml water and then blitz until smooth.
8. When your leeks and shallots are soft, add the nut milk to the pan and stir, adding your paprika and salt (to taste) then cooking down.
9. We suggest serving with rice - simply add the mushrooms, pour the sauce over the top, then chop your dill as a garnish and enjoy!
Cowabunga Dude
Turnstile have long stood out as one of hardcore's most exciting bands, whose growing catalogue of influences include hints of soul, electronica and psychedelia. Not since Refused’s seminal ‘The Shape Of Punk To Come’ has a punk-rock band so wilfully played with the expectations of the genre.
Despite the collaborative mindset (they've worked with both Diplo & Dev Hynes) they write deeply personal, introspective songs. Singer Brendan Yates says, “I want Turnstile to maintain the sense of community we found in hardcore, but I want a bigger community, to connect with as many people as possible. I’d like them to feel like I did when I discovered music – like magic existed, like anything was possible."
Keepin' It Green
Ironing vendors are common across India. The irons are heated using charcoal, a fuel that contributes to air pollution. But Vinisha Umashankar, a 14-year-old girl from Tamil Nadu, has found a clean solution. She also received a standing ovation for her powerful speech during United Nations Climate Change Conference. Vinisha's invention has been nominated for this year's Earthshot Prize - yes queen !!
