222 Veggie Vegan is Top Ten Vegetarian Restaurant in London

222 Veggie Vegan Restaurant London is a real gem. It serves strictly vegetarian, that is vegan food (for the hot drinks customers have a choice between soya milk and cow's milk).And, the food is what we call "wholefood", so you will not find refined ingredients like white flour, pasta or rice. The ingredients are fresh and organic where possible, no additives are used and the kitchen does not use deep-frying in the food preparation process.

222 Veggie Vegan Restaurant opens every day of the week. A lunchtime buffet (12.00 - 15.30) offers a wide selection of delicious and nutritious salads and hot dishes. And, you can choose from yummy desserts and a huge selection of alcoholic and non-alcoholic mostly organic drinks (smoothies, fresh juices included).

In the evening you can eat a la carte. The menu has gourmet-standard. The dishes are internationally inspired, so there is something for every palate. And, 222 Veggie Vegan proves that the old days of bland veggie food are really over. It is just great food with great flavour and good texture. And, from the way it arrives on your plate you can tell that the chefs put a lot of love in these dishes.

London Hotels nearby...

222 Veggie Vegan Restaurant UK; 222 North End Road, London, England

[Source from; 222veggievegan.com]

Chiffon Love Cake for Vegan of Valentine's Day

This menu for vegetarian, it’s easy for cooking and delicious. That is good idea for Valentine’s Day.

Ingredients;

- 1/2 cup baking cocoa
- 1/2 cup hot water
- 1-1/4 cups sugar, divided
- 3/4 cup all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 4 eggs, separated
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar

Frosting:

- 1-1/2 cups whipping cream
- 1/4 cup confectioners’ sugar

*** 15 small fresh strawberry, halved, Fresh mint, optional

Preparation;

1. Line two greased 9-in. heart-shaped pans with waxed paper and grease the paper; set aside.
2. In a small bowl, combine cocoa and water until smooth; cool. In a large mixing bowl, combine 1 cup sugar, flour, baking soda and salt. Add egg yolks, oil, vanilla and cocoa mixture; stir until smooth. In a small mixing bowl, beat egg whites until foamy. Add cream of tartar; beat for 1 minute. Gradually add the remaining sugar, beating until soft peaks form. Gradually fold into chocolate mixture.
3. Pour into prepared pans. Bake at 350 F for 18-20 minutes or until top springs back when lightly touched. Cool for 10 minutes before removing from pans to wire racks to cool completely; carefully remove waxed paper.
4. In a mixing bowl, beat cream and confectioners’ sugar. Spread frosting between layers and over top and sides of cake. Spoon 1-1/2 cups of frosting into a pastry bag with a star or round tip. Pipe a decorative lattice design on cake top and sides. Garnish with strawberries and mint if desired. Refrigerate until serving.