Archive by Author

Spaghetti with Lemon and Rocket

23 May


Ingredients: 500g spaghetti, 1/3 cup olive oil, 3 cloves garlic, 3 fresh red chillies (deseeded), 3 unwaxed lemons, 1 bag (about 120g) coarsely chopped rocket, halved cherry tomatoes 1/4 cup grated vegan or regular Parmesan cheese if you arent vegan, salt and pepper to taste



Cook the pasta in boiling water with a little salt and a dash of olive oil until al dente.

Meanwhile, mince up the garlic, rocket and chillies (you might want to taste them to see how they are first) and set aside. Zest and juice the lemons and set aside.

Drain the pasta and combine with the garlic, rocket and chilli mixture. Add the olive oil, lemon juice and zest, salt and pepper, cherry tomatoes and parmesan. Toss well.

Give the pasta a little taste to see if it needs more chilli, garlic, or lemon. Serve with a cool glass of white wine!


Beetroot and Cherry Borscht

9 Nov

A quick recipe from a while ago. ❤


Ingredients: 60g butter / marg, 1 large onion (thinly sliced), 1 large carrot (thinly sliced),
2 sticks celery (thinly sliced), zest and juice of one lemon,  750g raw beetroot (peeled and diced), 800ml stock, 2 bay leaves, 1 cinnamon stick, 1 bunch of fresh dill, 1 tsp allspice,
400g cherries (stoned – this takes ages, sorry), 120g vegan yoghurt or sour cream, salt and black pepper


Sauté the onions in the butter until clear. Add the carrot, celery and lemon peel/zest and continue for another three minutes, until everything starts to soften. Add the beetroot and cook for a further three minutes or so. Let everything bubble away for two minutes before adding the stock, bay leaves, cinnamon stick, dill, allspice, and some salt and a grind of pepper.


Bring to a very gentle simmer and cook for 10 minutes. Add the cherries and cook for a further five minutes, until everything is tender. Remove from the heat, then use a slotted spoon to pick out the cinnamon stick and berries. Leave to cool for a little bit and blend.

Serve in individual bowls, with a tablespoon and a half of soured cream/vegan yoghurt on top of each portion, followed by a sprinkle of chopped dill.


Butternut squash stuffed with chestnuts

31 May

This poem is excellent

… and this butternut squash recipe is pretty good too.

Ingredients: 3 butternut squashes, 1 red onion, garlic (be generous!), 100g mushrooms, 1 x 200g pack of vacuum packed chestnuts, 1 glass of red wine, 1 stick of celery, salt and pepper to taste, olive oil, marg/butter.


Pre-heat oven to 180 C. Slice the squashes vertically down the middle. Scoop out the seeds and widen the cavity a little. Place face upwards in a roasting tray and drizzle with a little oil. Place in the oven for 25 mins.

Meanwhile, sweat down the onion with some marg/butter and a dash of olive oil. Add the celery, chestnuts, and mushrooms. Sauté until the veggies become softened and add the garlic. Add the wine and a little water, and season.  Keep stirring, adding a dash of water or wine if the mixture gets too drug for 10 mins. Then, mash the chestnut mixture roughly with a masher.


Take the butternut squash out of the oven and fill the cavity with the chestnut mixture. Place back in the oven for another 20-25 mins or until the squash is cooked. Enjoy!

Penne al Pomodoro e Vodka / Pasta in Vodka Sauce

27 Apr

This delicious pasta sauce is the perfect. The vodka cuts through the creaminess of the coconut milk and gives the sauce a “clean” feeling. I piled the chilli’s into this dish (I always tend to use more than listed in recipes because I’m a chilli fiend) and the vodka made the heat of the chilli feel cleaner and more bearable for those housemates who aren’t so keen on chilli. Definitely making this again, it is delicious!


Ingredients: 500g of penne pasta, 200ml of tomato passata, olive oil, two fresh tomatoes, 1 white onion, 3-4 cloves garlic (add more if you like!), basil leaves, 200 ml coconut milk, 2 shots of vodka, 60 g of vegan marg, 1 tsp crushed chilli, 1 fresh red chilli (optional), salt and pepper, vegan parmesan (optional)


To make the sauce, saute the onions and garlic in olive oil on a low heat until soft. Add the chopped fresh tomatoes, passata, coconut milk, basil, and chilli. cook for 10 minutes or so. Meanwhile, cook the pasta in boiling water with a pinch of salt and some olive oil until al dente.

Heat the marg in a large pan until melted and toss the pasta in until all the pasta is coated in marg. Add the shots of vodka to the sauce and season with salt and pepper, mixing well. We served the sauce onto the pasta topped with some wilted purple sprouted brocolli.

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Baba Ghanouj with White Chocolate

14 Apr

The wounded child inside many males is a boy who, when he first spoke his truths, was silenced by paternal sadism, by a patriarchal world that did not want him to claim his true feelings. The wounded child inside many females is a girl who was taught from early childhood that she must become something other than herself, deny her true feelings, in order to attract and please others. When men and women punish each other for truth telling, we reinforce the notion that lies are better. To be loving we willingly hear the other’s truth, and most important, we affirm the value of truth telling. Lies may make people feel better, but they do not help them to know love. – All About Love, bell hooks

This is delicious. You should definitely eat as much of this as you can.

Ingredients: 5 cloves garlic, 3-4 medium aubergines, 75 ml fresh lemon juice, 150 ml tahini, 120 g white chocolate, 1½ tsp. ground cumin, dash of salt and pepper, 1½ tsp. smoked paprika, finely chopped parsley and pomegranate seeds to garnish.


Stick the whole aubergines under the grill until the skin is charred and blackened and the flesh is soft. This should take about half an hour to 40 minutes, turning occasionally. Meanwhile, fine chop the garlic and parsley and break open the pomegranate. Melt the chocolate in a double boiler and let cool for a bit.20140225_184230

When the aubergine is soft, take it out from under the grill and let cool. Peel the skin off the aubergine, retaining the soft flesh. Add the aubergine pulp, garlic, cumin, salt and pepper, chocolate, tahini, lemon juice, and paprika to a bowl and mash up with a fork or blend with a stick blender. Check the seasoning, and serve topped with chopped parsley and pomegranate seeds.

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Thoughts on the “Single Man Problem” in naturism

9 Mar

(For those of you who haven’t come across the term, the “single man problem” basically refers a perceived gender imbalance within naturist spaces, with men outnumbering women.)

I’ve been thinking a bit about how we as a community conceptualise this gender imbalance issue within naturist spaces, and what this particular conceptualisation tells us about the naturist community as a whole. I find it interesting that the problem is couched in terms of it being a problem with single men, rather than simply male dominance on the whole. It’s as if no matter how overbearing an individual man may be, as long as he brings his wife along than his impact of the gender dynamics within the space is neutral. Whereas a single man, who could potentially be an awesome feminist who calls out other men if they are lecherous, overbearing, or talk over women is seen as less welcome because he doesn’t have a woman companion. As such, I don’t think the problem is with “single men” but rather, men in general, or the behaviour of some men (regardless of relationship status).

I appreciate that for a lot of clubs it would be impractical to base it on behaviours instead of numbers, especially when most of the problematic behaviours aren’t necessarily creepy just mildly annoying, or somehow difficult to call out. However, I do think the focus on numbers over changing the behaviours of men within naturism is focusing on the symptom not the cause; a concerted effort amongst naturist men to change the way that they behave is a necessary part of addressing this problem, and one that currently isn’t really being discussed.

Another aspect of the “single man problem” is it sets up this sense of compulsory heterosexuality within naturist spaces. By making the problem of male dominance specifically about “single men” it assumes that all naturists are heterosexual, and by extension, that all naturists should be heterosexual. How does this impact on gay, lesbian, or other queer-identified naturists wishing to access these spaces?

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Chocolate and Orange Cake with Chocolate-Fudge Sauce

1 Feb

Hello lovely NVC readers!

As you have probably noticed our posts have been a bit few and far between recently. There have been significant technical difficulties (broken laptops and awful internet connections) which have stood in the way of regular posts. However we are still eating vegan food and being naked (at least some of the time!) It has also been super super cold over winter which has meant we have trouble being as naked as often as we would ideally like.

Thanks for sticking with us and we should have lots of lovely recipes and articles coming to you over the next weeks and months.

Speaking of lovely recipes, here is a truly excellent cake that one of our co-op mates  kindly made for us.


Ingredients: 250 g margarine / butter, 300g brown sugar, 400g dark chocolate, 300g self-raising flour, 100g cocoa powder, half tsp salt, zest of 2 oranges, approx 300ml orange juice, mandarin segments.

For the sauce: 200g dark chocolate, 150g fudge, splash of soy milk / regular milk

Preheat the oven to 180’ C.

Cream the butter and the sugar in a bowl. Melt the dark chocolate on the hob in a bowl over boiling water, and add to the mix. Sift in the flour, cocoa powder, salt, and add in the zest. Give it a good mix, and slowly add in the orange juice, until it looks about right.

Grease two cake tins, and position the mandarin segments in the bottom. Pour the cake mixture on top. Place in the oven for about half an hour, it’ll be ready when a knife poked into it comes out clean.

To make the chocolate sauce, simply melt together the chocolate and fudge with a splash of milk. It is seriously delicious.

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