Posted by Kalli Pasqualucci on 01 Feb 2019

We are more aware than ever of saving the planet and being conscious consumers. Whether it is just by buying less plastic or non-recyclable products, changing our household cleaning brands or whether it is taking part in #meatfreemonday; most people are a lot more conscious of their choices and their impact on the environment.

A current trend, that has increased in popularity over the years, is Veganuary – a concept that Jane Land and her husband Matthew Glover created to inspire non-vegans to try out the vegan lifestyle. Veganism is where people avoid using anything made by or from animals; and rely on plant-based diets, clothing and products.

Dee asked me if I would like to join her at the Ripe and Nine and The Little Ginger #plantpoweredsupperclub held at Yo! Sarnie in Epsom last night, and I instantly accepted her invitation.

I was handed a beet bellini as I arrived and started to settle into the beautiful cosy venue – surrounded by plants, hanging decorations and candlelight and I instantly felt at home. The menu, jam-packed with plant powered courses, looked delicious and I couldn’t wait to try it all. Dee, Kat, Nicci and Becky arrived and got Matcha Mojitos (I will definitely be trying one of those next time!) and then soon after, the lovely smells from the kitchen were surrounding us.

For the canapes we had jerk jackfruit (something that I had always wanted to try) on sweet potato slices, followed by golden beer-battered tofish and vegan tartare sauce, and we ended off with some flackers topped with lentil and mushroom pate. My favourite one was the jerk jackfruit on sweet potato; but for someone who isn’t a huge fan of tofu normally, I also really liked the tofish.

Next up was the absolutely gorgeous Beetroot, Ginger, Lime and Coconut soup with lentils, vegetable crisps and decorated with edible flowers. I could eat this soup for the rest of my life and be happy. The flavours complimented each other so well and there were sounds of pure delight around the room, as people had their first spoonfuls of this appetising starter.

I loves Mexican food, so I couldn’t wait for the next course. A cactus tostada with butternut puree, smoky black beans, portobello mushrooms, cashew queso, salsa, avocado and lime smash and pickled cabbage and coriander salsa verde. And yes, it was as good as it sounds. Spicy and flavoursome – this dish was my favourite of the evening.

We were then given a shot of lemon, ginger and cayenne pepper – much more than a palate cleanser – it cleared out my nasal passages too!! We were in fits of giggles watching each other taking the shots, and I regret not taking photos of the faces that were pulled as a result.

We finished the meal with a deconstructed raw banoffee pie. I am a HUGE fan of Ripe and Nine’s raw cakes – I love the Snix and the Raw Matcha Pistachio – so it was fantastic to try more of Danielle’s raw delicacies.

I really look forward to the next #plantpoweredsupperclub. If you are interested in coming along, we will let you know when the next one is happening.

Kalli xx

Kalli Pasqualucci on Instagram
Kalli Pasqualucci
Kalli lives in Epsom with her two boys and husband.

She is passionate about film, theatre, art, music, books and good food. She is a digital marketer and social media manager and teaches yoga.

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