Vegan / Raw Diet
Vegans follow a solely plant based diet: nuts, seeds, fruit, vegetables and foods made from plants ie soya products etc…
Raw vegan diet combines all the principles of veganism and raw foodism; it excludes all animal products and food that is cooked at temperatures above 48C / 118F. The food has a higher content of intact enzymes, acids and proteins which are normally lost when food is cooked at high temperatures.
Vegan at ffiona’s
Becoming vegan is not necessarily a lifestyle change it can be a temporary choice, such as a detox or simply to enjoy some truly delicious dishes and experiment with new flavours, different textures and exciting new ingredients.
My sister and I were introduced to plant based dishes by our grandmothers and our mother. All excellent cooks and bakers they ensured we tried a wide variety of tasty, homemade vegan foods as well as traditional foods. From spring vegetable broths to hearty winter soups with barley and beans. Refreshing Tabbouleh with Bulgar wheat, hummus, Norfolk asparagus served with a broad bean dip, roasted winter root veggies with a little honey and fresh thyme and the best roasted potatoes with rapeseed oil, smoked paprika and garlic.
We were early aficionados of avocado toasts (before they were a thing) and baked avocados were often served with a dollop of vegan pesto, spectacularly good.
Summer brought strawberries and all the soft fruits imaginable. Amazing puddings and preserves, even a wonderful vegan crumble with quince, quinoa and maple syrup.
Baked apples with honey, cinnamon and caramelised pecans and walnuts.
They were jams, chutneys and fruit compotes.
We grew vegetables, flowers and fruit and it was a wonderful lesson in eating, anticipating the start of each season and the delights it would bring.
Rhubarb crumble or pear and almond tart just taste so much sweeter when you’ve grown your own! So too baby new potatoes, carrots, courgettes, beans and of course fresh peas which we would sit outside and pod. Alpine strawberries from the garden, gooseberries, rhubarb, apples and pears.
Vegan food served along side meat, game and fish was natural for us, it was part of the meal. So when we opened Ffiona’s Restaurant we simply did what we’ve always done.
We are not a vegan restaurant but we are a local restaurant aware of where and whom our food comes from and how it is reared. We care about ensuring that we can offer a full menu, serving excellent ingredients, that will be attractive to everybody……..… because a little bit of what you fancy does you good!
Eat vegan at ffiona’s
So here is a selection of some of our classic and most popular vegan dishes.
We can’t offer all of them on every day as obviously most of them are purely seasonal. However if you spot a favourite and would like to make sure it is available for your supper, please do let us know when you book and we will do our best to produce it for you.
All ingredients shown here are vegan including cheeses, butter, pesto, ice cream etc..
Vegetable soup served with artisan toast
Parmesan salad with peppery arugula, raw summer corn, radish and pea shoots.
Grilled mango with sautéed wild mushroom and a balsamic dressing.
Black fig and feta salad with pomegranate, grilled hazelnuts and pumpkin seeds
Moroccan aubergine salad served warm with a vegan yogurt and fresh mint dressing.
Spicy parsnip fritters with garlic yogurt sauce.
Watermelon, cherry tomatoes, cucumber and pickled jalapeños with a sweet and sour dressing.
Grilled avocado, sweet tomatoes, green onion and sunflower seeds and a fresh pistachio pesto.
Crispy fried polenta with broccoli, fresh herbs, served on wilted spinach, roasted tomatoes and toasted coconut curls with a tomato and chilli dressing and red amaranth.
Sweet potato and zucchini noodles, green onion, edamame beans, hazelnut and lemon pesto served with Dukkah and pea shoots.
Vegan shepherds pie topped with a delicious cheesy mash
Raw vegan chocolate cheesecake (made with cashews) on a delicious base of macadamia nuts and medjool dates.
A “creamy” silken tofu chocolate cheesecake with an Oreo biscuit base.
(Oreos contain no animal products however the makers do stress that the facility they produce them in does handle dairy so there is a chance of cross dairy contamination)
Vegan Brunch at ffiona’s
Sweet potato and red chilli hash, caramelised onions, garlic and tomatoes – add a topping of ripe avocado or vegan feta. Maybe add some crisp, chunky hand cut chips or our sweet potato fries.
Vegan breakfast bowl. Kale, arugula, red and black quinoa, gojii berries, edamame beans, nutritional yeast, ripe avocado and hemp parmesan cheese. Again you can add roasted tomatoes, grilled almonds, sautéed mushrooms , feta etc etc
How about ‘Soup Plus 1’?
Our famous vegan, veggie soup plus either a parmesan salad OR add our crushed avocado toast with seeds, chilli flakes and roasted beetroot hummus.
We make our own ‘baked beans’ with edamame, tomatoes, thyme and roasted garlic.
We have build your own brunch – add your favourite sides!
Our roast potatoes are crisp, delicious and vegan so too our roasted veggie selection and our sage and onion stuffing plus we make a vegan gravy too.
Coconut yoghurt with fresh fruits
Porridge with bananas and ripe dates
We are always experimenting and trying new recipes or new ingredients so hopefully there will be something that you love.
