Burger of the Month
We’re embracing spring with a firm fan favourite - the Mega Green Bean Burger - made with spring greens, butter beans, cannelloni beans, runner beans, mange tout, broad beans, spring onions, basil and paprika.
Toppings of the month are hand picked wild garlic pesto and a vegan feta or feta.
Our other toppings are Monterey Jack cheese, Applewood vegan cheese, halloumi and avocado.
Our loaded fries are here to stay! These fries are made with our air fryer, so cooked with absolutely no added oil, while keeping their golden crispy crunch. Load them with either vegan/dairy cheese and red onion chutney, or homemade salsa and avocado.
Guest Coffee
We're so excited to once again be serving and selling the fantastic Girls Who Grind! If you haven't heard of them, you should know that their team have been real game changers in terms of supporting women in the coffee industry. Championing stories as well as taste, GWG work to empower women on the daily, through sourcing coffees specifically and exclusively from women producers.
This will be as always be served alongside our forever favourites Extract.
Guest Beers
UnBarred have bought back 3Bs, a brilliant concept from head brewer Jordan that was literally brewed on Brighton beach. With 50 litre equipment, the brewers took a metal pot, gas burner, water, malts and hops to the beach, adding seaweed they found there as a fining agent. After steeping the grains and boiling the wort, they poured the boiling wort into a sealable container and threw it into the sea to cool. Check out the video to see how it was achieved, and make sure you try this ‘Anti-Ordinary’ beer, that truly stands apart from other Belgian wheat styles.
We were so happy with how well our selection of Deya was received, and we promise to get more in this month! We will also be selling their Big Hop Pillow, a soft New England DIPA with Amarillo, vita and Mosaic; and Glue, a dry hopped IPA with Citra, Motueka, Wai-Iti and rake that promises to be ‘soft, citrusy and juicy’.
We are also expanding our range with different sours, gose and session beers. Along with the lighter beers, we recommend trying some of the bigger DIPAs, their tropical fruit notes work amazingly well on warmer evenings, as you finish off your session.
Recipe of the Month
This month we are sharing Jamie's go-to vegan sausage recipe. This recipe is made with great ingredients to have as general staples in any vegan cupboard, and promises high protein content whilst being packed with vitamins.
Ingredients
- 100g walnuts
- 8 dried shittake mushrooms (easily bought in your local health food shop or Asian deli)
- 2 tbsp pea protein
- 1 sliced red onion
- 250g mushrooms (as varied as possible for upping taste and nutrition!)
- 2 cloves garlic
- 75g breadcrumbs (gluten free if needed)
- 1tsp mixed herbs
- salt & pepper to taste
Method
1. Put the walnuts, shittake mushrooms and pea protein in your blender and grind to a powder.
2. Remove and place in a bowl to the side.
3. Cook down the red onion and garlic with the mushrooms.
4. Place in blender and blitz together loosely.
5. Add this to the dry mixture in your bowl.
6. Mix together with the breadcrumbs and seasoning before shaping them into sausages. The easiest way is take out a small ball of the mixture and then roll into the shape.
7. Fry in a non-stick pan until they are browned all the way through.
Cowabunga Dude
If, like us, you still can’t get over just how good The Midnight Gospel was, then we can’t recommend Raghu Markus’ Mindrolling podcast enough. Get a dose of psychic arm wrestling, surrealist humour and expand your spiritual and authentic self yo!
A student is on one side of a river. His teacher is on the other side of the river. And he yells to his teacher, ‘I want to get to the other shore!’ And his teacher yells back, ‘You are on the other shore!'”
- David N
Keepin' It Green
Some good news - an island overrun with rats has completely recovered in only 11 years after its entire ecosystem was decimated. What used to be ‘Rat Island’ in the Aleutian Islands is now a leading example of how ecosystems really can recover to their natural state in just over a decade. A great story in which we can, once again, thank birds for being awesome.
