Celebrate Thanksgiving at renowned plant-based restaurant, Farmacy. The Notting Hill hotspot is hosting their very first supperclub. Enjoy seasonal cocktails before sitting down with family and friends to tuck into a delicious 3 course meal.
From Chestnut Hummus to Cauliflower Popcorn, Forager’s pie to Farmacy’s classic ‘Winter Bowl’ (think: sprouted spiced rice, braised red cabbage, whipped squash, charred sprouts, celeriac remoulade and more!) Finish with the Thanksgiving dessert board upon which sits their Pumpkin Pie with a twist, Chocolate Cups with seasonal fruit and Rice and Coconut Pudding. A special wine list, featuring a selection of rare, biodynamic American wines, has also been curated especially for the dinner.
Get tickets (for £60 each) HERE
Date: Thursday 22nd November 2018
Time: 7 pm – close
ALTERNATIVELY… MAKE THEIR DELICIOUS PUMPKIN PIE AT HOME!
Farmacy have redesigned this all-American classic. Filled with only the good stuff (think dairy free, no refined sugar, GMO, additives or chemicals), whether you’re vegan or not, you’re going to love it.
Makes 12 portions
For the crust:
200g – Buckwheat flour
200g – Gluten Free flour
160g – Coconut oil
20g – Coconut sugar
2tsp – Maple syrup
115g- Oat milk
Combine flour, sugar and oil in a bowl with your hands until it forms a crumble. Add the water in small amounts, mixing until it forms a dough. [Please note you may not need all the water].
Line a large tart tin (20cm), cover with baking parchment and fill with baking beans. Bake in the oven at 160 degrees celsius for 15 mins.
For the filling:
475g – Oat Milk
45g – Corn Starch
310g – Maple Syrup
500g – Pumpkin Puree
10g – Coconut Oil
8g – Vanilla
5g – Cinnamon
2g – Nutmeg
1g – Salt
Chop your pumpkin into cubes and roast in the oven at 200 degrees celsius for 20 minutes. Remove from the oven and blitz until smooth. Put aside.
Whisk the milk and corn starch together in a saucepan (off the heat) until there are no lumps, add in the maple syrup. Heat at medium heat, whisking continuously until it is the texture of thick custard. Remove from the heat.
Add the pumpkin puree to the custard mix and all of the remaining ingredients and whisk together until well combined.
Pour into the tart case and return to the oven at 160 degrees for 15 minutes.
Serve with optional Coconut Cream:
400ml – Coconut Milk [refrigerated overnight]
2 Tbsp – Natural Sweetener
1 Tsp – Vanilla Extract
Scoop the top layer only from the chilled coconut milk and discard the liquid. Add the sweetener to the cream and whip until it forms peaks.
For other delicious plant-based twists on seasonal classics, see Camilla Fayed’s new cookbook, Farmacy Kitchen, available on Amazon HERE
GO TO: farmacylondon.com
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