Healthy Vegan - April In My Kitchen

I don't have loads of fresh stuff this time round to share.  My fridge is pretty empty as I have been away for a few days, so I share with you some things that I picked up not that long ago.  

These retro sauce pots that stack up on top of each other: Devil Sauce, Curry Sauce, Tartare Sauce and Mustard Sauce.

I am not sure if they will ever be used for sauces, but I do like them. I think I may just fill them up with spices or seeds.

Last year, I shared on my blog a Teapot for One that a friend had given to me for my Birthday.

Well, early in the year, I spotted Teapot for Two in a High Street department store.  I am sorry the picture is not so good, but I hope you get the idea.  I haven't used it yet, but I jumped up and down like an excitable child when D presented it to me as a gift.  He does spoil me with little things.  

This EZ Tofu Press is new in my kitchen too.  For those of you who cook with tofu on a regular basis, I totally recommend it.  Its rather basic in design, but it does what it claims to do -  it really does squeeze out the water, good and proper.  I've made a couple of recipes using it to press excess water out of the tofu and have been well impressed, but more about that later. 

I found this Flavour Shaker in a charity shop still in its box,  for a £1, A flavour shaker apparently crushes, blends, grinds, mixes blah blah blah.  I wasn't attracted to it by the celebrity name associated to it, but the shape of it as it reminded me of Russian doll set. I have yet to try it out.

I've had Jackfruit in a Bangladeshi Curry in the past, but last year many vegan and non-vegan bloggers were raving about it as a substitute for meat, especially as Pulled 'pork', of course I had to try this new foodie trend for myself and have to say I was sold.  Since then, I  have been making and really enjoying BBQ Pulled 'Pork' Jackfruit quite a bit. Young Green Jackfruit is not easy to come by where I live, so whenever I go into a large town or city and spot them I bring home a couple of cans or whatever I can carry.

Another one of my new favourite products in the kitchen this year has been Japanese Sea Vegetable Salad, Green Nori Sprinkle and Sea Spaghetti Seaweed.  I made a vegan Ocean 'Fish' Pie with it recently and it was most delicious.  I have a few more recipes planned.  

Now for something from the garden, my garden.  Some fresh rainbow chard and perpetual spinach. 

And finally some homemade flapjacks flavoured with Savvy Carob Wildflower Honey Spread. I am not that keen on carob but in this honey spread it was utterly gorgeous and even more so stirred into a basic flapjack mixture.  It made for a easy delicious breakfast on the go.   I am sharing this post with  Maureen of The Orgasmic Chef.