You are on page 1of 116

Plant Power for the Planet July/August 2017 - £4.


The Art behind
Buddha Bowls
banq An introduction
to food meditation

Veganising the British
summertime staple VEGANLUST
How one blogger
is spreading the
love for vegan food

across Europe

Channel your
inner cocktail

Chef Al Fresco!i
Learn how to
plan and cater
for the perfect Grilled Bratwurst p83

garden party

Summer Veg Box Inspiration F Probiotics F Brew your own beer


I think summertime brings out the best in people. Long gone are
Published by
the days of shying from the bitter winter breeze, and the nights Prime Impact Events & Media
spent hibernating whilst you catch up with your friends via Park House, The Business Centre,
message because it’s too cold to venture from the couch. When Earls Colne Business Park, Earls Colne,
the sun is out, everyone comes out. Our faces bear brighter Colchester, Essex CO6 2NS
smiles. The beautiful weather (I am hopeful) encourages us to T: 01787 224040 | F: 01787 223535
spend every second possible outdoors. And most importantly |
we want to embark on adventures and share magical moments
with the people we love whilst breathing in the fresh summer air. With this in mind, we thought Editor
Alice Mosey
there was only one way this issue could be done — food, friends, family and a whole load of fun.

To encourage you to make the most of the outdoors we decided to explore Alfresco Dining. Designed by
From big vegan Mediterranean hot pots, Mexican sharing platters, canapes, BBQ food, dips Sarah Petch
and desserts- you’ll have plenty of food inspiration to plan a great garden party. We’ve even
thought about the best delicious drinks to quench thirst too. This month’s Essential Guide to
Classic Cocktails will have you shaking, rolling and blending all kinds of fruit-infused alcoholic Art Director
Emily Saunders
(or non-alcoholic) creations for your guests. But, if you’re not a fan of cocktails, rest assured as
this issue’s Cook Like A Pro will teach you how to brew your own vegan beer.
Publishing Director
In between all the BBQ and cocktails you are going to consume — we’ve added in some clean- Keith Coomber
eating foods for those still on the Bikini body bandwagon. We’ve delved into the on-going
health food trend of Buddha bowls, while this month’s Special Report explores probiotics. And
Managing Director
there’s more — our Nutritionist Notebook looks at seaweed. Will you dare to try it?
Julie Saunders
Speaking of new things- we have brought you some fresh features. Our first Cookery School
feature discovers Demuths, whilst our first Foodtale tells the story of an incredible vegan cook/ Advertising Sales
blogger travelling Europe. We also thought it was important to fuel our foodie inspiration Chloe White 44 (0)1787 224040
beyond the kitchen — our first Food for Thought feature looks at how pro surfer Tia Blanco
fuels her sport with plant-based food.
Subscriptions and Back Issues
Hannah Allen 44 (0)1787 224040
On top of all of that, we have our round up of the latest vegan products, news, cook book
reviews, a handy little guide to leftovers and Jacqueline’s round up of the summer veggie box.
Promotions and Blogger Community
One last thing, this is the season where social gatherings and opportunities to try new things Chess Damant 44 (0)1787 224040
are all around us. Go at it full steam. Experiment in the kitchen. Taste new foods. Dine in the

unordinary mise en scenes. But, most of importantly, make memories. Here’s to the good
Marketing and Press
times and the good food. Hannah Irons 44 (0)1787 224040

Bruce Sawford 44 (0)1280 860185

Alice Mosey, Editor Yolande Arnold 44 (0)1787 224040

GET IN TOUCH The publisher accepts no responsibility in respect of advertisements
ON THE COVER: appearing in the magazine and the opinions expressed in editorial material
Grilled Bratwurst or otherwise do not necessarily represent the views of the publisher. The
publisher cannot accept liability for any loss arising from the appearance or
@CookVegan supplied by Vegan BBQ non–publication of any advertisement. Information about products and services
by Nadine Horn & Jorg featured within the editorial content does not imply endorsement
by Cook Vegan magazine.
Mayer published by
Every effort is made to ensure that all advertising is derived from reputable
@cookveganmag Grub Street sources. Cook Vegan magazine cannot, however, accept responsibility for
transactions between readers and advertisers.


American pro surfer..Dr Justine Butler's report on this friendly bacteria 102 NUTRITIONIST'S NOTEBOOK: 109 FANCY A BITE? SEAWEED We take a look at six vegan eateries 48 ESSENTIAL GUIDE TO Viva! Health's Veronika Powell takes a look around the UK CLASSIC COCKTAILS at the health benefits of this underwater gem Hack hydration this summer with 114 LOOSE ENDS a vegan happy hour REGULARS Make the most of your leftover ingredients with these recipe ideas 63 FOOD FOR THOUGHT 06 NEWS Tia Blanco. reveals A round up of the latest vegan COMPETITIONS her plant-based meal plan and lifestyle food. product news. 10 HOT PRODUCTS EXPERIENCE WITH CHIMNEY FIRE We take a look at cookery school. 110 80 88 42 CONTENTS July/August 2017 FEATURES 79 AL FRESCO PRODUCTS 100 VEGAN GLOSSARY Our pick of the best products when eating Our useful guide to the world of 16 GREENHOUSE COOKBOOK al fresco plant-based ingredients Emma Knight tells us how her love of plant-based juice led her on a vegan mission 90 VEGANLUST 106 VEG ON WHEELS We meet the vegan food blogger cooking Jaqueline Meldrum inspires you to 30 SPECIAL REPORT in a camper van make the most out of your weekly veg box Probiotics .. and gadgets 09 WIN THE COMPLETE COFFEE 64 LET'S COOK. Demuths Our pick of the best new vegan goods COFFEE 99 WIN THE JOSEPH JOSEPH OPAL 76 TIME TO DINE AL FRESCO 11 BOOK REVIEWS RANGE Everything you need to know to host We give our verdict on the latest the perfect summer garden party plant-based guides 78 AL FRESCO RECIPES 12 COOK LIKE A PRO Top 10 recipes you can make for the PART 11: MAKE YOUR OWN BEER great outdoors Brew your own vegan beer at home 4 .


the Irish company is hoping to make all their products including bottles in supermarkets. Their uses are as endless as their health benefits so they are worth adding to your weekly shopping list. quinoa. the ale was filtered using an when I eat nuts and certain isinglass system. Guinness has “I suffer from anaphylaxis decided to improve the drinks filtration system so to a lot of different foods. and they are delicious. Julianne Ponan. Did someone say guilt-free snacking? Yes please! Nairn’s almond. Omega 6. Following growing demand for without compromising on taste. What's more. latest wholegrain oat snacks come in the form of baked crisps. Whilst the "This made it very hard for Guinness Draught is the only form of vegan me to eat the ‘healthy’ options Guinness at the moment. is now suitable for vegans Founder of Creative Nature. Almonds take the top superfood title Ditch the gojis and cashews because according to Healthy Nairn’s new Supplies almonds have taken reign as the bestselling superfood ‘oaty’ take on crisps of 2017. these little nuts of goodness are thought to help reduce so good dunked in cholesterol and blood pressure. and gadgets vegan and free-from produce more accessible (as well as tasty). there is no need to dodge Dublin’s beloved additives she decided there was a huge gap in the market for beverage anymore (for as long as it’s served from a cake alternative that is conscious of allergies and veganism draught anyway). product news. more vegan-friendly alcoholic drinks. vitamin E.” BBQ’s this summer. This is basically a substance additives”. the gluten-free wholegrain don’t consume dairy or egg produce. the Chia and Mulberry muffin mix won a Gold Star at the Great Taste awards whilst the brownie mix was Cheers! Draught Guinness commended at the Quality Food Awards. or even to serve up at your family and dairy free. making them ideal ingredients in these diets. made from fish bladders (gross). cacao. Creative Nature. per bag. they are the ideal houmous). the Rich in protein. EWS NEWS NEWS NEWS NEWS NEWS NEWS NEWS NEWS NEWS NEWS NEWS NEWS NEWS NE 6 . deskside snack!” She adds. or are vegan and Available in Sea Salt & Balsamic vinegar. vegans can hydrate on the draught bitter bevvy. curries. You can sneak almonds into smoothies. Packed with flavour and nutrients. With allergies to nuts. ingredients and preservatives making them a natural increased awareness of the negative effects some foods have vegan product too. fibre and are magnesium — it’s no wonder almonds have climbed top of a good source of slow-releasing energy to top up your fuel levels the list. has cottoned on to the ‘free-from’ market that is expected to be worth £673 million pounds by 2020. (FYI: they taste fibre. fibre. From organic chia and cacao brownie mix to organic chia and A round up of the latest vegan mulberry muffin mix. so I decided to make global brand encourages others to make the vegan my own!” move too. cinnamon and coconut oil to the superfood top spot. which and cans. meaning I stop breathing Originally. or use them to top off your morning oats or Buddha bowls. And at just 100 calories Tina Manahai-Mahai explains. they aren’t going to steer you a “We are not surprised to see almonds at the top of people’s stray from any form of healthy eating superfood wish list. In fact. On top of that. we will soon be able to purchase vegan. nuts and seeds which are naturally gluten lunch box. with individuals that are sensitive to wheat. The leading online health superstore (aka Healthy Supplies) has released data suggesting that the classic nut. In fact. says Julianne. the premium quality brand are making food. Not only are they rich in protein and either. SAINSBURY’S SET TO STOCK CREATIVE NATURE CAKE MIXES News Thanks to Surrey SME brand. animal cruelty-free by later this year too. the Managing Director at Healthy Supplies throughout the day. all seem to contain nuts or Our fingers are crossed that this prestigious coconut. “A greater awareness of crisps are a great snacking source to diets and intolerances is contributing to an increase in sales for consume on the go. the snacks are also free from suggests that they may have taken first place due to an artificial colours. has beat the likes of chia seeds. minerals. organic and allergen-free baking mixes from 600 Sainsbury stores as of this summer. calcium and bite sized ‘snackers’ are full of vitamins. to pop in your kid’s things like grains. seeds and If you’re craving a pint of Guinness whilst soaking up the sun in a beer garden this summer.

items from their own brand range “At The Tipsy Vegan you’ll never see a mushroom risotto or a ratatouille in a bid to be more accommodative on our menu — only the most comforting classics that taste exceptionally for their cruelty-free customers.we are in sold off the shelf. Tesco will be “We’ve found some pretty exciting combinations of ingredients that work implementing their new in-house particularly well in classic casual dining. Expect a lot of yummy comfort food. have revealed they are preparing Although the food is fresh. the pistachio products that are suitable for nut butter contains essential vegans are labelled as vegan minerals. and the new protein that can help you labels will start to appear on maintain a healthy heart. Tesco Cheryl Mullenger and Michelle McCabe. Soon. cashew’ll soon realise how the vegan logo bandwagon. products in the near future. the menu is far from a list of loaded to follow in their competitor's salads. We manage weight.” McCabe adds. improve will take a phased approach to digestion and protect you from updating our product labels with diabetes and hypertension. almond butter. As different. fats. TESCO SET TO FIRST EVER VEGAN COCKTAIL BAR AND LABEL THEIR RESTAURANT IS LAUNCHING IN NORWICH OWN VEGAN The team behind Norwich’s Bia Kitchen vegan market stall has announced its next vegan foodie adventure and it comes in the form of a cocktail bar PRODUCTS O and restaurant. from the jar. chain is aiming for a 2 year turn The Tipsy Vegan will be open Wednesday to Saturday evenings and is set to serve all day brunch on weekends. ingredient list of 80% of products on their shelves? EWS NEWS NEWS NEWS NEWS NEWS NEWS NEWS NEWS NEWS NEWS NEWS NEWS NEWS NE 7 ." the pistachio butter straight Now. or topped on ice Sainsbury’s and Co-Op on board cream. the new vegan eatery will serve up a selection of hearty healthy food Asda announcing its move full of flavour. Who’ll the nut butter creation has be next to realise their vegan only enhanced the pistachio’s customers don’t enjoy studying the distinctive rich and nutty taste. Between the pair they’ve bagged about 25 years’ experience in hospitality and the health and fitness industry. Maintaining its famous natural We want to ensure that all our green shade. the dishes vegans usually can’t designed vegan logo on 18 worthy indulge in. vitamins and wherever possible. A spokesperson for Tesco told Plant Based News: "We continue Meridian’s latest nutty addition to be committed to serving all We’ve got peanut butter. hazelnut butter — so it would be rude not day and our new Tesco vegan and to transform the pistachio into a spreadable creation wouldn’t it? vegetarian labels will help the Meridian has taken the classic Italian roasted pistachio and ground it growing number of customers into a smooth bitter sweet spread made from 100% pistachios. macadamia our shoppers a little better every butter. footsteps.” Michelle McCabe told the Eastern Daily Press. to mark vegan products The masterminds behind the new vegan diner titled The Tipsy Vegan are within their own brand. the aim to complete this process Whether you fancy enjoying within the next two years. Set to be located in Norwich’s historic lane. plus plenty of cocktails too. St Benedict’s nly six months on from Street. Asda. the supermarket for a treat. rest assured. brazil nut butter. that’s Tesco. around until all of their vegan produce is packaged with the vegan marked packaging. looking to buy these products. and when the current products are If their Bia’s BBQ pulled jackfruit bap is anything to go by.

their traditional cows milk. and that is heavily associated with Britain. to Pura Pressed's stall at Truro Farmers' Market on light. claiming to be ‘the world’s healthiest coconut oil blend’ around. From plain. On top of that. told trans fats free. Cornwall Live. dairy. vitamin E and plant sterols. as well as extra nutritional benefits when opting for this a scone that is made from gluten-free oats. coriander. chosen concoction contains high levels of monounsaturated It’s been reported by Cornwall Live that the fat. We think a Cornwall get away is on lemon — Cacavo have really the cards! spoilt us for choice. innovated the idea after realising of avocado oil also adds extra health benefits: rich in oleic that vegans were missing out on a Cornish classic acid. chia seeds and nut milk. Graeme. according to the company.30pm." co-founder. a natural food and drink oil you need to try company from Truro in Cornwall has transformed There’s a new coconut oil brand on the block and they’re the classic Cornish cream tea into a sugar. Cacavo’s use run the business. Whilst. coconut oil and avocado oil is believed to have a smoky delicate The raw plant-based Cornish cream tea features flavour. soy and palm oil free creation meaning it is Going by the name Cacavo. Plus. WS NEWS NEWS NEWS NEWS NEWS NEWS NEWS NEWS NEWS NEWS NEWS NEWS NEWS NEW 8 . "We offer a plant-based alternative that is based around health and well-being which is also bursting with flavour and is authentically Cornish" FANCY TRYING THE FIRST RAW VEGAN CORNISH CREAM TEA? The new ‘healthiest’ coconut Hallelujah. the jam is made from Cornish strawberries and chia What differentiates Cacavo’s health benefits compared to seeds. Lemon Quay on Wednesdays and Saturdays from lime & ginger and turmeric & 9am to 3. who saturated fat than other brands. at the moment if you want to try the cold-pressed oil in a variety Cornish cream tea you’ll have to venture down to of flavours too. chilli & lime. Although. Pura Pressed. the unique blend of extra virgin totally suitable for vegans. high in lutein. We offer a plant-based additive-free oil also claims alternative that is based around health and well- to be cholesterol. macadamia nuts. and clotted coconut cream opposed to the a normal coconut oil? Well. You can purchase the raw. gluten. the the move to vegan food. specific plant-based oil. enhanced absorption of "We're noticing that a lot of people are making other nutrients. GM and being which is also bursting with flavour and is authentically Cornish. meaning Cacavo has less couple Graeme Holland and Charlotte Waistell.

Maybe that’s something to put on this £75! WIN the complete summer’s to do list? coffee experience Chimney Fire Coffee is giving four lucky people the chance to win the complete coffee experience! 1 x The Labin Coffee Tour (£50pp) • Experience coffees from Kenya to WS NEWS NEWS NEWS NEWS NEWS NEWS NEWS NEWS NEWS NEWS NEWS NEWS NEWS NEW 9 . A speciality coffee roaster in Kingston upon Thames in Surrey. Starting in Soho and heading towards Tottenham Court Road station. then junk-food favourite Vegan Hippo. After an introductory coffee and Labin tour. And don’t worry. Next we’ll roast a batch and explore profiles to create the perfect roast. having lived and worked across Africa. and finally the gastronomic Wild Food Cafe in Neal’s Yard. Then it’s time to “cup” the coffee with an aroma kit to identify flavours before making a proper brew. Covent Garden. For your chance to win please go to cookveganmag. VEGAN FOOD TOUR Competition LAUNCHES IN LONDON E ver fancied discovering the best vegan places in London? Well. Whilst the sun’s out enjoy a 200ml bottle of our Ethiopian Yirgacheffe cold brew coffee – course grounds steeped for 18 hours in natural spring water before being double filtered to create the perfect natural summer drink. quality processes. cupping (tasting) and brew from our back- garden Labin (Laboratory – Cabin). 1 x Chimney Fire Coffee Selection (£25) • Try each of our five freshly roasted and ground coffees in 250g bags. Explore coffee origin. roasting. Chimney Fire was founded by Dan and Amy who have combined experience of 12 years working in sustainable coffee sourcing. and handling of certified coffee before comparing green beans. we’ll watch a green coffee presentation with a Kenyan agronomist to review farming practices. if that sounds like too much food in such a short space of time — you’re served tapas portions.the restaurants the tour will visit are raw Worth food Vitao. thanks to the international company Vegan Food Tours you’ll soon be able to explore all the delicious vegan restaurants and businesses that have been popping up in London over the years. basically assigns you and your tour guide a popular meeting point and from there you visit three to four restaurants as well as taking in the sights of London in a few hours. The vegan food tour company which already has plant- based tours in Barcelona.

cake base or even oat cookies. Pop them in the fridge with some almond milk overnight with some fresh raspberries and you’ll have the perfect overnight oats for 6 As a spriraliser. The kettle doesn’t burn coffee beans and the built in thermometer also eliminates the guess work of you trying to figure out when the bevvy is hot enough to serve. Pour Over Coffee Kettle. Hot 1 2 PRODUCTSON BEST OUR PICK OF THE E THE VEGAN SCEN 1 With a mission to transform convenience 3 4 culture into a world where we opt for reusable cups over paper. Indonesia with 5 cashews.this salted caramel chocolate tastes incredibly creamy and sweet. lovingearth.the Squirrel 6 7 Sisters brownie bar works 3 Combining a golden coconut nectar that has been harvested and processed in village houses in tropical Java. keepcup. Packed with natural nutrients and a real chocolatey 2 Coffee Gator’s Pour Over Kettle is a great way to achieve a smooth and precise water flow to maximise the taste of your coffee. planetorganic. Loving Earth Organic Salted Caramel Chocolate. Long Play Keep 7 Innovated in Southern Italy by Mr Organic’s head chef Andrea. these wholegrain oats make the perfect breakfast.Keep Cups designs have chicly styled the concept into these awesome creations. post-workout or even as a little dessert. shredder and slicer you’ll find yourself whipping up all kinds of vegetable orientations in the kitchen with this new Veggie sweet red pepper and tomato sauce will add heaps of flavour to pasta served hot or 5 This clean cacao orange raw energy bar is a game changer. Veggie Bullet. coffeegator. coconut and cacao butter. hightstreettv. White’s Activoats. FYI: you can even design your 10 .co 4 Packed with soluble fibre. Mr Organic Tofu Ragu. EDITOR’S PICK Squirrel Sisters Bar. this delicious protein- packed tofu. whiteoats.

Instead. grate. teamed together to bring BBQ. lunchtime Tupperware. Vegan than animal produce. 2017. you'll tofu sushi. BOOK REVIEWS We give our verdict on the latest plant-based guides VEGAN BBQ VEGAN CHEESE VEGAN ON THE GO NADINE HORN. instantly want to arrange a wine and cheese combos courgette salad and even garden gathering.the settle for the peculiar On The Go will transform book beautifully illustrates tasting artificial alternatives the food you load into your how Aubergine Gyros. flick through this book and a selection of tips too. snacks. If you are hunting convenient. Aiming to prove that Herbed Feta and Cheddar you the ultimate lunching chargrilled meat-free food with plant-based creations. yeast and and sweet treat recipes. is even more delicious you’ll no longer have to the office. Celeriac Steaks. Jules Aron. sandwiches Courgette Parcels are the carrageenan. Nadine has curated a collection of flavoursome lunchbox Horn and Jorge Mayer have recipes that are the answer inspiration? YouTuber put together the ultimate to all your vegan cheese Jerome Eckmeier. Your co-workers BBQ and beers at the ready. and vegan vegan BBQ guide with dreams. salads. vegetables. store and transport friends. formations that you can fresh delicious vegan food They’ve even chucked in slice. Portobello Using basic but nutritious Full of 100 satisfying soups. or home. Available from June 2017. Are you in need of some food bloggers. overpriced salad their chargrilled creations. you’ll be with guacamole and special of your chickpea quinoa whipping up heathy but tasty salsa with pickles — you’ll burger. JORGE MAYER WW Norton & Co DANIELA LAIS Grub Street NYC based health and Dorling Kindersley Ltd Best-selling authors and nutrition coach. polenta parcels. on supermarket shelves. Long a bunch of summer sides into a delicious cooking gone are the days of that and sauces to complement sauce. Available from July 2017. Recreating classics cook Daniela Lais have their new cookbook Vegan like French-Style Brie. spread or turn for your lunch time fuel. Get the and cheese platters. JUKES ARON JEROME ECKMEIER. food envy. From sweet potato burgers. 11 .this perfect al fresco alternative agar-agar. for something more than full of preservatives at your From Crispy potato skins what to stack up on top corner cafe. Jules has supplied upgrades. ideas perfect for commutes. learn how to cater for many are in for some serious Available from August occasions. the cheeses cookbook will teach you how to enjoy with family and Jukes mimics take various to prep. Mushroom Paninis and nut milks.

it will multiply and do so until it has eaten all the available sugar. when added to a sugar solution. In some beers. is also used in the brewing process that does not end up in beer. COOK like a PRO Make your own vegan beer Malt – malt is a grain that has been prepared for brewing (by a process called. hops. purchasing beer that may not be 100 per cent vegan-friendly. It THE INGREDIENTS will die off. producing alcohol in the process. You can think of beer as a beverage made from (essentially) four Water – most beers are over 90 per cent water by volume. Compared to malt. hops are added in small quantities to beer. Quite a bit of water ingredients using four main steps. providing the bitterness to balance not try brewing your own? This the sweetness in beer and can also add flavour and aroma if the brewer so will give you the control to choose desires. unmalted ingredients – including corn and rice – are own vegan beer at home I used. Malted barley is the most common base grain used in beer. why Hops – hops are the spice of the beer. try using bottled spring water instead. PART 11: Brew your not surprisingly. yeast and water. malting). without the Yeast – yeast is a micro-organism that is actually a fungus. exactly what you put into your beer and how you brew it. that has been through a water softener. It feeds on sugar. as with making beer. Avoid water are malt. 12 . Malt provides the sugar that the yeast consumes during the brewing f you’re worried about process and therefore determines the strength of the beer. leaving sediment. If your tap The four basic ingredients in beer water doesn’t taste good. so unnecessary use of animal products.

Rinse tap water. These are some of the common ALBUMIN animal ingredients that are often Most common type in brewing is found in some varieties in beer: serum albumin. but it will 3 A crusty layer should have formed on all be worth it in the end. Once bottled. leave 750g sugar and boil for another five the beer for a further 14 days before minutes. Comes from the dried Beers labelled as sweet. THE TOOLS swim bladders of fish. Siphon 1. and bones of animals. lightly. Sometimes the your own homemade beer can GELATINE description refers to the texture be found at most hardware Clarifier obtained from the skin. fully cover your bucket and leave to stand in a cool. Then add a First. • Large pan INSECTS THE INGREDIENTS: Made into dyes and used for • Tap water (or bottled water if you’d colouring. it is COMMERCIAL BEER sometimes derived from pork. Once this is done slowly add they are sterilised prior to pouring your the kilo of malt extract along with beer into them. clean all equipment with further 12 pints of cold water (If using warm. You will need to be on hand for at least three weeks. First you’ll need to fill up a rather the beer (this will get rid of any bits) large pan with 12 pints water and bring into separate bottles and cap them off. COMMON ANIMAL PRODUCTS PEPSIN USED WHEN BREWING Also used to control foam. the top of the mixture by now – make sure it has started to degrade. Finally. Then add your 55g of dried Alternatively you can store the beer in hops and leave to boil for another 30 larger fizzy pop bottles. tablespoon per 8 pints of water. ISINGLASS Clarifier that is very common in LACTOSE brewing. milk. Cooklikeapro SANITISE 2 Cover a sterilised bucket with a clean It has been said that 75 per cent muslin cloth then carefully strain the of brewing is good sanitation. to the boil. Then sanitise using household Leave your mixture to cool for 30 bleach at a quantity of 1 minutes then add a packet of ale yeast. dry place for Method: 10 days. and not the ingredient. contents of the pan into it. • 1 packet ale yeast 13 . water first to get rid of any bacteria). just make sure minutes. prefer) • 55g dried hops GLYCERYL MONOSTEARATE • 750g (3⅓ cups) sugar Animal derived substance used to • 1kg malt extract control foam. connective tissue. which is taken from animal blood. soapy water. we recommend boiling the well to remove soap residue. guzzling. shops. or cream stouts may or may not The few items you need to brew contain lactose. • One large plastic bucket with a lid/carboy CASEIN/POTASSIUM • Muslin cloth CASEINATE • Sterilised siphon hose Protein found in cow's milks and • Bottles to store the beer often used as a clarifier.

Try things in small amounts so you don't overdo it. 30g coriander and 80g cacao nibs. 14 . Strawberries. you can start experimenting with a variety of different enhancements. or to your bucket/carboy. Ensure the cinnamon spends at least seven days in the bucket. Leave it in for about 5-10 minutes. and then remove any unmelted pieces before pouring the brew into your bucket. peppercorns and coriander These add a very unique taste to the beer and can be added during the boiling portion of the brewing process. fresher. Cooklikeapro ADDING FLAVOUR Now that you’re pro in the beer brewing world. however. Cacao nibs. peaches. Adding ingredients during fermentation gives a brighter. Use 1 teaspoon of peppercorns. When adding your own flavours and personal touches. apricots. caution is always a good idea. more vibrant flavour. dried figs and dried cherries all work great. mellower flavour. mangoes. Adding them at the end of the boil tends to provide a softer. In the last five minutes of the boil. Cinnamon Add 2-4 sticks of cinnamon to your bucket during the 10 day fermentation. Liquorice Throw a few sticks of liquorice into the malt while it’s cooking. Fruit You can add fruit to your beer in two places.

15 .

? Miso-Glazed Aubergine. pointillist painting. all of us. The Greenhouse Juice Is this something that took a lot work As such there are dishes in the book Co. and on and on it goes. by Middle Eastern it might appear as your typical health In the context of a 24/7 start-up. juice company felt like a glint for most and we made it work! From start to finish Who inspires your cooking style in terms of them as they brought a beloved old it took just over two years. writing. by Filipino pancit (the Spaghetti fellow co-founders it signifies the tale of combine our collective passions for Squash with Ginger Chili. pictured in the book immediately after the include Jamie Kennedy. hometown. we default to maple syrup. to learn more fortunate to be exposed to a wide juicing into their diet. store. So we found odds and ends of called for. and many more. because pure product. While we are quick to joke that them? movement to their first book. as well as a French ratatouille. the truth is that our cuisine is like a Recreational juicing is a term that we Congratulations on your new book. But the opportunity to Tahini . Zoom out and you’ll find an nutrient-dense juice from the plant solid. I know it’s a of chefs or bloggers? peak-roofed bungalow to start their new cliché to say this. project leader of their cities in the world. a mujaddara (The Lentils and Brown Rice juice sporting vibrant liquids in chic 100-recipe cookbook was a big project with Rainbow Chard. been part of The Greenhouse Juice Co. eating. Mark Bittman. and we have been If someone was thinking of introducing new plant-based cookbook. and I’m Co-founder of a kind words. We Toronto is one of the most multicultural spoke to Emma. In fact. Angela Liddon. Behind their menu of cooking. Thank you so much for your extremely embracement of deliciousness. of cooking. Canadian cuisine. built a prestigious blog and recently What cuisine influences you? Dana Schultz. it makes you feel good. You Canadian Cafés. and for taking the time to chat willing to brag in a very un-Canadian famous Canadian with us! way that all of this together makes up health juice brand. Ella Mills. Roasted Carrots and bottles. If you ever have the opportunity to or did you find it second nature having inspired by Japanese nasu dengaku (the set your sights on a Greenhouse drink. Now four-years on. they’ve opened over photo was taken. Deborah Madison. are there any tips about her personal journey into veganism variety of cooking styles right here in our or benefits you’d like to highlight to and how it has led The Greenhouse Co. but it was truly a labour Vegetable lovers and local produce business venture together back in late of love. full of hearty but healthy living in close proximity with another dot it tastes good. 16 . Lime and Grilled something more. is a story of a family of delicious together was pretty exciting for might also notice that when a sweetener is friends who had a vision and chased it. juice whenever the mood strikes. And we ate every single morsel enthusiasts we look to for inspiration 2013. an online Tamimi. Each dot is a distinct made up. and plant-based plates (and juices) that are with a distinct culture and a rich history because it’s good for you. an beautifully nutritious juices and multiple and to create something beautiful and Indian curry. released their first vegan cookbook. mostly at night and on weekends. Laura Wright. Canadian cooking revolves around maple It’s all about recreational juicing! syrup. By separating definitely Instagram-worthy. Yotam Ottolenghi and Sami 10 Canadian-based juice cafes. the idea of starting a cold-pressed time. Emma Knight tells how her and her friends’ shared love for plant-based juice led them on a vegan cookbook mission M eet Emma Knight. and photography Tofu on. but for Emma Knight and her to undertake. and we define it as drinking You’ve created a really vibrant and culture with a rich history of cooking.

without Raw Dark Chocolate Bars expending the energy required for with Fig Base are wildly digestion. and spices. few exceptions. I would also and tonic recipes that we offer in our recommend branching out from your oil — it has the same consistency as stores. helps and cream substitutes to keep things use cashews as a base. GreenhouseCookbook you are making it very efficient for your plant-based version of a body to absorb the health benefits of comfort food classic. expensive. If someone’s just up without a catch. nearly all of the juice. Rio Deal. the role that juice Wild Oats. my favourite don’t believe you have to swear off solids juice is The Good and my to take advantage of the health benefits favourite smoothies are of juicing.or We all have boring. The key to our success here was ours and that of Courgette Mac and Cheese is a simple. My mum and I worked on this ways to savour too many favourites. herbs. nut milk. doing this a lot. plays in our day is more like that of a snack or a coffee: we see it as a pick-me. so your comfort zone to choose a daunting. or something new recipes from scratch. started their journey into veganism and is finding the diet adaptations tricky. these were not recipes have our favourites. and initially we were both the moment while Curry with Exploded Yellow Lentils is sceptical that we would be able to create looking out for a spicy and unique (try adding green peas a satisfactory oatcake texture without healthy future — for a touch of sweetness!). and if you’re interesting. Try using to make the cut? Brazil nuts (which The first half of the book contains 50 are rich in selenium) recipes for plant-based. take on plant-based food is important our rule! We don’t believe in choosing if you are vegan between the two. we liquids go. the discovery of dearomatised coconut our planet. and (which are less treats that we developed just for the book. and replacing a full meal. So you get an almost immediate yummy. The Very Veggie one together. Every recipe texturally different like okra. after a while there is a risk that everything When you were compiling the book how will start to taste did you decide what recipes were going the same. how did you approach it? believe in creating the book? Yes! The Scottish Oatcakes are a good simple. but advice would you give them? venturing outside I would advise your comfort zone to exercising caution choose something when it comes to cashews! Many cheese different. Have you ever tried to veganise an old or transitioning? classic into a juice or plant-based dish? Absolutely! We What are your favourite recipes in If so. adapted for home use. oatcake and turned it into something else we weren’t choosing from a pre-existing looking winter squash instead of your altogether. say. The a vast quantity of vegetables. what cooking our favourites. typically) The second half of the book contains as alternatives. The Spiralised butter. gluten-free or sunflower seeds breakfasts. 17 . smoothie. I have example. delicious It would be impossible to choose. lunches. And as far as energy rush without a crash. With a very go-to vegetables. snacks. However. list. That’s things interesting. we were making up a collection of usual sweet potato. We love eating! As opposed to Rococoa. We all coconut oil without the coconut taste. helps to keep Do you thinking opting for a healthy balances health with deliciousness. dinners. but venturing outside which would have overpowered the that had been published on our blog.

trimmed approximately 1 minute for skinny 8 To make the vinaigrette. He can filling a bowl or casserole dish with 2 7 Toast the hazelnuts on a baking tray in always whip up something breathtaking inches of very cold water and a handful the oven or in a frying pan over medium from whatever happens to be in his of ice cubes. Sprinkle some salt on them Serves: 4 (as a side) or 2 (as a main) water to cover the asparagus. Crack black pepper • 80ml (⅓ cup) virgin olive oil thoroughly chilled. divided spring asparagus or up to 2 minutes bowl. shallow pan with enough about them. Saturates 2. helps 5 Sprinkle a good amount of salt over Calories 257. Sugars 1. water to a vigorous boil and throw your (You can rub off the skins if you’d like. PEA SHOOT AND ASPARAGUS 1 Preheat the oven to 177 °C (350°F/Gas 6 Repeat the method above to blanch SALAD WITH TOASTED Mark 4). ensuring they are well • 140g (2 cups) loosely packed pea time.1g. and place them in the fridge. start by blanching and are cool under pressure. or until fragrant and fridge. Be careful vinegar and sugar (if using). vinegar Per 100g • Pinch cane sugar (optional. wrap them up in the paper towel. Place the (frozen work too. limp pea shoots in a salad bowl and toss with spring or summer) asparagus is no one’s idea of a good the vinaigrette.03g 18 . soggy. then lay them on a on top to taste. crunchy asparagus boiling water with tongs and drop it into ½-inch pieces and mix them into • Edible flowers.9g. This spring salad is one of many of my the asparagus. Set a timer so you don’t forget 3 Fill a wide. and serve. For the salad: asparagus in. white wine • 75g (½ cup) shelled fresh green peas for fat summer asparagus. Fat 24g. coated. crunchy. Submerge the spears the salad along with the peas and For the vinaigrette: until you are satisfied that they are cooled hazelnuts. but fresh is ideal in not to leave it in too long. for serving (optional) in the ice bath. Protein 5. Prepare an ice bath by dad’s delightful inventions. in a small • 1 tsp coarse sea salt. • 2 tbsp (plus 2 tsp) white wine double layer of paper towel.9g. Blanch it until it is deep but it’s not necessary). but still crunchy— spears). the peas. Bring the while they’re still hot and let them cool.4g. It’s like a magic trick. to make flavours pop) them. mix the olive oil. shoots • 75g (½ cup) whole hazelnuts 4 Remove the asparagus from the • Freshly ground black pepper 9 Slice your cold. • 1 bunch asparagus (around 12 green and tender. heat for 5 minutes. Salt 0. This can also be done simultaneously if you have two pans HAZELNUT 2 To make the salad. Carbohydrates 2.

• Recipes excerpted from The Greenhouse Cookbook: Plant Based Eating and DIY Juicing by Emma Knight with Hana James. Fat 24g. Photography by Elena Mari and Nathan Legiehn. if desired. Salt 0. Deeva Green and Lee Reitelman. and serve. they’re the perfect bite when you need a little something sweet. We love making mini cups in shot glasses. Carbohydrates 13g. Published by Penguin. for garnish 1 In a food processor.0g. GreenhouseCookbook KEY LIME CUPS These offer a refreshing taste of summer in any season. Garnish with shredded coconut and lime zest. combine the avocados. vanilla. Pour into cups. Saturates 15g. Cups will keep well in the fridge for 2 to 3 days. lime juice. a division of Penguin Random House Canada Limited. All rights reserved. 2 Layer with coconut whipped cream. agave.05g 19 . Sugars 11g. Copyright © 2017 by Greenhouse Juice Company. Chill in the fridge or freezer for at least 1 hour. Per 100g Calories 277. unsweetened coconut and lime zest. pitted • 175ml (¾ cup) freshly squeezed key lime juice (roughly 12 key limes or 6 limes) • 115ml (½ cup) raw agave • ½ tsp pure vanilla extract • Pinch sea salt • 115ml (½ cup) coconut oil • Coconut whipped cream (optional) • Shredded. Reproduced by arrangement with the Publisher. Protein 1. salt and coconut oil until smooth. Makes: 8 mini cups • 2 ripe avocados. glasses or small bowls.

20 .

hemp seeds. Deeva Green and Lee Reitelman. Saturates 1. Taste and adjust if necessary.6g. cinnamon and vanilla in a blender.5g.0g. Serve immediately. as well as fibre and healthy fats. plus more for garnish • ¼ avocado. Per 100g Calories 89. a division of Penguin Random House Canada Limited. 2 Blend for 30 seconds. GreenhouseCookbook DARK CHERRY BERRY SMOOTHIE BOWL This tart. Published by Penguin. cherries. start low and slowly build up to medium or high. Carbohydrates 6. seeds. Protein 2. plus more for garnish • 50g (½ cup) fresh or frozen blueberries.4g. 21 . 3 Pour into a bowl and top with stripes of your favourite toppings. camu camu berry powder. then add the ice cubes and blend on high until smooth. Salt 0. Smoothie bowls are thicker. avocado. plus more for garnish • 1 tbsp hemp seeds. more substantial smoothies that you eat with a spoon and top with all kinds of nuts. or until well combined. pitted • 1 tsp camu camu berry powder (found at health food stores or online) • ½ tsp ground cinnamon • 1 tsp pure vanilla extract • 5 ice cubes • Unsweetened coconut flakes and pomegranate seeds. for serving 1 Combine the almond milk. dates. fruit and natural sweeteners. Sugars 6. Copyright © 2017 by Greenhouse Juice Company. Photography by Elena Mari and Nathan Legiehn.1g. pitted • 2 Medjool dates. Fat 5. Makes: 1 bowl • 235ml (1 cup) almond milk or other non-dairy milk • 115g (½ cup) fresh or frozen pitted dark cherries. blueberries. If your blender has more than one speed. All rights reserved. Reproduced by arrangement with the Publisher. deep purple bowl is rich in antioxidants.02g • Recipes excerpted from The Greenhouse Cookbook: Plant Based Eating and DIY Juicing by Emma Knight with Hana James.

Sprouted Lentil Chilli Here’s a fun take on classic chilli — using sprouted lentils instead of beans. Salt 0.4g.9g. Per 100g Calories 82. The result is a much lighter chilli that leaves you feeling satisfied but not stuffed. The sprouted lentils aid digestion and give you a huge boost of protein. so make sure you start this meal well in advance! If you’re pressed for time. Sugars 3.4g. Fat 3.1g. Carbohydrates 8. Protein 2. Saturates 1. Remember that sprouts take about three days to grow. you can also purchase beansprouts from the supermarket or health food store.44g 22 .2g. fibre and minerals.

Add the garlic and spices • 5 garlic cloves to stand for 5 minutes. Add the onions. along with the vegetable stock. Remove from • Sesame salt (optional) Britton. 2 Finely chop the garlic (no need to be • Juice ½ lime Season with salt. if liked. diced the heat and keep warm. diced • 1 medium leek. very finely chopped • 1½ tsp ground cumin • 1½ tsp ground coriander • 1 tsp ground cinnamon • ½ tsp ground chipotle • 1 small red chilli (deseeded and sliced) • 50g (1 cup) sun-dried tomatoes. • 1 tbsp pure maple syrup • 1 tbsp peeled. BROCCOLI BASIL BROTH WITH 10 minutes. combine the 85g (1 cup) until al dente. melt the coconut oil over a medium heat. published by Jacqui Small.5g. Blend on high until incorporated. red • 1 large head of broccoli. chopped 4 Transfer the soup to a blender and • 1 litre (4¼ cups) vegetable stock blend on high until smooth. Sugars • 1 medium red pepper (deseeded and 4. extra to serve Add the onions and remaining teaspoon • 1 ripe avocado.SPROUTED LENTIL CHILLI Serves: 4 • 1 tbsp coconut oil • 2 medium yellow onions. £20. Add the broccoli. make the topping: in a of the sea salt and the pasta. Fat 3. since you’ll be blending • Pinch of fine sea salt a scoop of the topping and a drizzle of everything). In a large stockpot or pan. until roughly chopped NOODLES AND SESAME SALT the onions soften and begin to slightly caramelise. and cook for about 2 minutes until • 1 tbsp coconut oil fragrant. Add 1 tablespoon • 1 X 400g tin (2 cups) chopped 4 Meanwhile. Add the garlic and cook for 1 In a large stockpot or pan. Per 100g Calories 138. to the pot if it becomes dry.5g. • 3 medium yellow onions. and stir to • 1 tbsp plus 1 tsp fine sea salt 3 Add the stock. 1 Fill a medium saucepan with water • 625ml (2⅔ cups) vegetable stock and bring to the boil. Saturates roughly chopped 1. • 25g (¼ cup) basil leaves. warm. salt.4g. and cook for 15–20 minutes until the • Cold-pressed olive oil. Serve in bowls with too precise. onions soften and begin to slightly wholegrain noodles of your choice remove the pot from the heat and leave caramelise. bring to the boil and coat. Carbohydrates 20g. lime juice. white and light green parts only. according to the packet • 170g (2¼ cups) lentil sprouts lentil sprouts. Salt 2. stirring occasionally. reduce the heat to low couple leaves to garnish oil. juices. For the topping: • 85g (1 cup) lentil sprouts 5 Stir the sprouted lentils into the chilli. instructions. • 1 tbsp cold-pressed olive oil. Ladle the soup over the top. reserve a garnish with basil and drizzle with olive Bring to the boil. Sprinkle with sesame salt. maple syrup. plus olive oil. sun-dried tomatoes. 23 . olive oil. Add the 2 Add the chilli. Cook for 10 minutes until the • 170g (6 oz) dried gluten-free or reduce the heat to low. finely chopped fresh 5 Portion out the noodles into four 3 Add the canned tomatoes with their ginger bowls. leek and salt. adding a little stock • 2–3 tbsp freshly squeezed lime juice Season with salt.5g sliced) • 500g (3 cups) sweet potatoes and/or carrots. Protein 5. diced • 1 tsp fine sea salt. stalk lime juice.0g. melt the Serves: 4 about 2 minutes until fragrant. ginger and basil pepper and sweet potatoes and cook for removed and florets separated leaves. cubed of salt and stir to coat. a further 5 minutes. to serve • Recipes from Naturally Nourished by Sarah sweet potatoes are tender. coconut oil over a medium heat. Drain and cover to keep avocado and coriander. plus extra as needed • 5 garlic cloves. Cook for about • Small handful fresh coriander. and cook tomatoes small bowl.

8g. Slice the head in half 24 . for another salad). for rubbing place the lettuce halves on the grill. Carbohydrates 8. place a lettuce half on each little soft when you take them out of the 1 Remove the looser outer leaves from plate and let guests dress and garnish oven. £20. the tighter. Cut off the top with the dressing. pepper and lengthways.8g. will crisp up quite a bit once they’ve • Chickpea Croûtons (recipe follows) cooled. baking tray lined with baking paper. so it’s best if diners quarter of each head (and save the tops add their own dressing. inner leaves. Saturates 4. Season with salt. Chickpea Croûtons • 2 x 400g tins (4 cups) cooked chickpeas. adding more water as necessary. stirring 2 Preheat a grill on high (a stovetop grill occasionally. Store the chickpeas in an airtight the romaine heads (and save them for the salads themselves. Per 100g 2 Spread the chickpeas out on a Calories 191. and cook for 3–4 minutes oven. so don’t worry if they are still a 3 To serve. GRILLED CAESAR SALAD WITH cut sides with a little coconut oil and CHICKPEA CROÛTONS sprinkle with a couple of pinches of sea 3 Transfer the chickpeas to a rimmed salt.7g. 4 Remove the baking sheet from the • Fine sea salt sides down. published by Jacqui Small. salt. Fat 14g. Serves: 2 as a main (4 as a side) and roast for 25–35 minutes.0g. When it is very hot. Sugars 0. Salt 0. clean kitchen towel and rub them dry. Tahini Caesar Dressing Makes: 125ml (½ cup) • 125ml (½ cup) tahini • 1 garlic clove • ½ tsp freshly ground black pepper • 1 tbsp cold-pressed olive oil • Zest of 1 lemon • 1 tbsp freshly squeezed lemon juice • 2 tsp Dijon mustard • 2 tsp gluten-free tamari • 125ml (½ cup) water • Fine sea salt 1 In a blender. until golden and crisp. combine all the ingredients and blend on high until smooth.44g discarding any loose skins. Store leftover dressing in an airtight jar in the fridge for up to 1 week. • 2 heads romaine lettuce pan also works). • Coconut oil. drained and rinsed • 3 tbsp coconut oil • 1 tsp fine sea salt • 1 tsp freshly ground black pepper • 1 tsp garlic powder 1 Preheat the oven to 200°C (400°F/Gas mark 6). (The croûtons glass container at room temperature for another salad) so all that remains are will soften quite quickly once in contact up to 1 week. Protein 6. Flip serve them at room temperature. They follows) and cook for a further 2–3 minutes.) • Recipe from Naturally Nourished by Sarah Britton. cut. up to 250ml (1 cup) in total. Pour the chickpeas into a medium bowl and toss with the coconut oil. Rub both the outsides and garlic powder. Leave the chickpeas to cool. and • Tahini Caesar Dressing (recipe until charred and grill marks appear.

25 .

but it’s not essential. Roughly divide into 12 and roll and place in a mixing bowl. making it Per 100g • 1 heaped tsp sea salt slightly easier to roll.26g • Extra gram flour for rolling with 5 Chickpea moisture varies from batch 1 Scrub and chop the sweet potato to batch.4g. • 2 tbsp gram flour (chickpea flour) Protein 8. and easy to roll into a ball in your (approximately 10 minutes). Carbohydrates 20g. If you have time. Chop the coriander well. (skins on) and boil (or steam) until soft pliable. or until tanned. add a little extra gram (chickpea) leaves as small as you can with a sharp flour or use gram flour to roll in. The mixture should be soft. BAKED SWEET POTATO FALAFELS 2 Crush the garlic. • 200g (1¼ cup) chickpeas. it stand. 6 Place on a baking tray and bake in • 300g (2 cups) sweet potatoes 3 Put all the ingredients (except the preheated oven at 200˚C (Gas Mark • 2 large cloves garlic gram flour) into a blender or food 6400˚F ) for approximately 30 minutes • 1 handful fresh coriander leaves processor. New book: Angelicious food for • 2 heaped tsp ground coriander If you leave the prepared mixture on the a new paradigm • 1 heaped tsp ground cumin side for a while (half an hour or half a • 2 tbsp olive oil day) then it will firm up a little.7g. Makes: 12 balls knife. drained 4 Once blended. Sugars 2.8g. add the gram flour and continue to thoroughly mix with a spoon. Salt 0. • ¼ teaspoon ground cardamom TrinitysKitchen.3g. If your mixture is too soft to roll 26 . Fat 3. Saturates 0. let Calories into balls. Then drain hands. • Recipe and image supplied by Trinity Bourne.

5 Chop the basil and then mix that in too.1g. Fat 4. Saturates 0.4g. 8 Pop it in the oven. so be sure to let it cool • 150g (1½ cup) chestnut mushrooms before slicing).for about 25 • Large pinch black pepper minutes (otherwise it might be • 350ml (1½ cup) water slightly too soft and moist for slicing). salt and pepper into a large mixing bowl and gradually stir in the water to create a thick batter. Carbohydrates 18g. TIPS ITALIAN BASIL FARINATA • If you are going to let it cool down before serving Serves: 6 then bake forabout 20 minutes (it should firm up perfectly upon cool- • 1 medium red onion ing. 7 Slice and push the cherry tomatoes into the mixture when it is in the tray (see image). 2 Chop the onion and mushrooms into small pieces and sauté in the oil for a couple of minutes (you can actually miss this part. shallow baking tray lined with baking paper (approximately 32 x 22cm or 12 x 9inches) . • 150ml (¾ cup) passata • 75g basil (1½ cup) (a massive handful) • 3 cherry tomatoes 1 Preheat oven to 200˚C (400˚F/Gas Mark 6).7g. Salt • Dash of olive or coconut oil • If you plan on serving it hot. Protein 4. 3 Put the gram flour. 4 Mix in the passata. Sugars 3. New book: Angelicious food for a new paradigm Per 100g Calories 140. TrinitysKitchen.9g. • Recipe and image supplied by Trinity Bourne. sauteed mushrooms and onions. simply rub a little coconut oil evenly over the tray to stop it sticking. then it’s best to let it • 1 tsp sea salt bake slightly longer . Please note: baking times are slightly different depending on whether you are serving it straight out of the oven or letting it cool down before serving. 6 Pour the mixture into a large.if you don’t have baking paper. right • 250g (3 cups) gram flour out of the oven.23g 27 . although a quick sauté will help to bring out the flavours).

turning The seasonal spuds campaign which new potatoes will punctuate the autumn occasionally. If you haven’t tried them yet. But as the choice Grown all over the county from Land’s continues to grow and traditional carbs are End to Newquay — Cornish are the first of 1 Preheat the oven to 200˚C (400˚F. to buck the downward curve by providing which pick up the mantle in the winter — delicious recipes. The season is short. They are a moreish addition that you won’t want to share. the ingredients we can use. a sociable BBQ or just spuds to any other available carbohydrate. Saturates 0. Hot Potato! ROASTED NEW POTATOES WITH LEMON AND CRISPY SAGE Why not try these flavourful zesty roasties as a side to your vegan BBQ. Majorcan 2 Roast for around 30 minutes. Wash the potatoes and it is no wonder that consumption of which hit the supermarket shelves up and cut larger ones in half. perfect eaten as a dish on their own. as flavours of truly seasonal produce on kitchen paper. but it’s so More commonly now. Drain.3g. gluten free. Some would argue it’s hard to Per 100g which is the perfect accompaniment to compare the versatility of a simple bag of Calories 101. • Sea salt & black pepper consume their carbs. frying pan and quick-fry the sage leaves really inspire everyone to enjoy spuds There is a huge amount of choice in for 5-10 seconds. Sugars 1. without fries — craziness. all too often more expensive choices. Rachel Cullis reveals why we should stop hating on the ‘taters’ and embrace the seasonal spud Serves: 3 . Salt 0. until the potatoes are begins with Cornish new potatoes. younger generations opt for trendier and available in the UK — the first asparagus. remove from the pan and drain mainly the preserve of the over 50s. inspirational blogs and straight from the beautiful southern tip of 3 Heat a small amount of olive oil in a lots of ‘good for you’ facts and figures to Puglia. When Cornish are no more.6g.4 • 750g (3⅓ cups) Italian new potatoes Q uinoa. are a vital carbohydrate and incredibly leaves on top. and then toss them in If the trend continues. and have the potatoes a delicate mouth-watering • 3 tbsp light olive oil transformed the way people sweetness. aims with sunshine flavours followed by Italian. common or garden spud. cauliflower rice and are the ultimate fast food — loose skins • 10-15 fresh sage leaves courgette spaghetti are now mean no peeling and growth in a temperate • 1 unwaxed lemon (cut in quarters common place on the shelves climate. gives and seeds removed) of supermarkets. the UK’s mainland crop of new potatoes gas mark 6). But spring greens and watercress are perfect 4 Squeeze the lemon quarters over the Cornish new potatoes are so much more accompaniments but ultimately potatoes potatoes and crumble the crispy sage than just a side dish. now seen to be the enemy of the waistline. so close to the Cornish sea. salted water for around 5 minutes to year. Just imagine a life year round. Carbohydrates 14g. a summery salad. You’ll be lucky to par-cook. Season to taste and serve. As soon as they’re again. fat free and full of buttery texture and a lovely delicate flavour vitamins.8g. Steam or boil in potatoes and bread are declining year on down the country from mid-June. cooked and golden. But the great enough olive oil to coat well and put on the amazing flavour. Fat 3. They and they are also easy on the purse string! Protein 2.14g 28 . versatility and news is that in Britain we can buy and enjoy in a roasting tin with the lemon and nutritional advantage of our humble the flavour of new potatoes practically all seasoning. potatoes are important not to miss out on the wonderful done. they have a healthy. a whole find them after the first week of August so generation could soon be missing out fill your boots while you can.2g.

Salt 0.2g. Roast • Recipes and images supplied by for 5 minutes. Fat 8.13g • 1 tbsp coconut oil them evenly. Gently wash the potatoes. For more Buddha bowls go to page 94 29 .8g. whilst you drain and rinse seasonalspuds.9g. vegetables and 1 Preheat oven to 200°C (400°F. Wash the kale and drizzle with Sneak your seasonal spuds into a • Salt and pepper olive oil. drizzle with coconut oil. sprinkle with Sprinkle with sesame seeds to serve. • 400g (2½ cups) chickpeas Per 100g Calories • 200g (1⅓ cup) Cornish new potatoes the chickpeas. • 2 tsp turmeric 2 Place the chickpeas in a bowl and add Carbohydrates 15g. Put the chickpeas on the • 80g (½ cup) cooked quinoa other half of the baking tray and place • 100g (½ cup) kale in the oven to roast with potatoes for a • ½ tbsp olive oil further 25 minutes. Sugars 2. quinoa. mark 6). stirring to coat Protein 5. gas 4 Put it in bowl along with sliced seasonings. Saturates 2. and radish and then the releasing energy too. • 1 avocado 3 Add 1 teaspoon of turmeric and some TURMERIC POTATO QUINOA salt and pepper to the quinoa and mix POWER BOWL • 3 radishes • Sprinkle sesame seeds well. Serves: 1 1teaspoon turmeric and season. balanced bowl overflowing with nutrient-dense grains. • 1 tsp paprika 1teaspoon of into strips and lay flat on a baking tray. It’s a great source of slow. chickpeas and potatoes. slice avocado.1g.

The Don’t confuse probiotics with ways that we are only just beginning World Health Organisation defines prebiotics. However. They may stick to flora with a healthy population of diarrhoea. as well as live yogurts. they may regulate Today. Probiotics - got a gut feeling? Dr Justine Butler. respond to viruses and substances all disrupt the delicate balance and capsules. bacteria by producing antimicrobial disease. environment such as making the and type 2 diabetes. required to say how much in the way flora – the billions of probiotics can help restore the of bacteria they contain. Stress. fructo- The food and drink we now are bacteria. Some may produce our gut flora becomes unbalanced be tricky as manufacturers are not useful enzymes or beneficial 30 . However. This is your pointless as one pot usually contains intestinal microbiome and it helps WHAT ARE PROBIOTICS? just a few million organisms and you you absorb and digest nutrients. helps regulate bacteria and yeast found in certain required to match a good probiotic. poor diet and antibiotics can Probiotics are available in tablets. helping it illness. lactitol. Crohn’s fermented foods such as sauerkraut. boosts your term used to describe the ‘friendly’ pots to obtain the number of bacteria immune system. your intestinal cell walls. HOW DO I TAKE THEM? the immune system. powders and drinks and that trigger allergies. tempeh and kombucha substances or by creating a hostile bowel disease. forming a beneficial bacteria. diarrhoea. Gut health has a huge probiotics as: “Live microorganisms that probiotic bacteria thrive on. which are the ‘foods’ to understand. Eating live bacteria that inhabit your balance. consume is far-removed from that of Lactobacillus and Bifidobacterium. benefit on the host”. whose food and water The yeast Saccharomyces boulardii WHAT DO THEY DO TO MY GUT? were contaminated with soil bacteria. metabolism and combats disease in foods and supplements. when unfriendly bacteria move in. commonly used ones are oligosaccharides and inulin. coeliac disease. influence on your overall health and which when administered in plant-based foods such as leeks. Probiotic lead to a whole string of conditions they are also found naturally in some bacteria can knock out harmful — allergies. it’s a different story. yogurt for your probiotics may be intestines. when obtaining probiotics from food can gut more acidic. inflammatory miso soup. obesity tea. has also been used to combat Good bacteria benefit your health This constantly replenished their gut inflammatory bowel disease and in different ways. Viva!Health H ow friendly is your gut with high levels of harmful bacteria. adequate amounts confer a health garlic and onions or extracts from trouble soon follows. gastric cancer. protective barrier. Most probiotics them — lactulose. Probiotic means ‘for life’ and is a would need to consume dozens of synthesises vitamins. Senior Researcher & Writer. our ancestors.

diabetes. There’s no question casei. Evidence suggests that and disrupted bowel movements. responses and promoting pain relief. The jury is still out on constipation and Crohn’s disease but some studies suggest probiotics can help. beans you’ve recently taken antibiotics and lentils. However. A big plus is that they or suffer from an imbalance of also reduce your risk of obesity and gut bacteria. can be effective against are fruit. There are many different causes Of course. Specialreport metabolites while others may affect probiotics may help reduce the risk. oats. many people are allergic to. bloating. such as soya protein (tofu such as the yeast Saccharomyces and soya milk). However. your nervous system. In general. promising results. flatulence countries. If foods and pulses such as peas. L. 31 . people. This is a new and exciting area of research but more studies are needed before it’s possible to give reliable recommendations. eczema and hay fever have have helped alleviate IBS in some dramatically increased worldwide. indigestion. A reduction in body weight of this. boosting the immune system and decreasing the activity of enzymes which produce cancer-causing compounds in the gut. healthier foods that naturally lower infection and illness. up to 90 per cent nutrients and plant hormones which of the probiotic bacteria in yogurt can help to widen blood vessels. maybe because re-populate the gut with friendly they can increase the absorption of bacteria. Because diabetes. using fewer antibiotics Unhealthy gut flora can increase is the obvious and best method for the risk of inflammatory bowel prevention. the bacteria Lactobacillus oils and fibre. reduced nausea. They drinks may not survive the journey may also help reduce blood glucose through the stomach because of levels and so delay the onset of gastric acid and bile salts. probiotics may help. Probiotics cholesterol. vegetable boulardii. altering pain particularly of eczema. which in turn can increase the risk of colon cancer. or intolerant of. bulgaricus and Streptococcus that the key foods for good health thermophiles. including antibiotics. the food industry is now also helps to lower blood pressure developing capsules that protect and probiotic studies are showing probiotics from stomach acid. However. WHAT ARE THEIR HEALTH BENEFITS? Probiotics such as Lactobacillus casei Asthma. wholegrain antibiotic-associated diarrhoea. especially in industrialised abdominal pain. disease (IBS). vegetables. probiotics may offer significant health benefits by reducing inflammation. cow’s milk and dairy WHEN DO I TAKE THEM? products so probiotic dairy foods are Probiotics are often recommended obviously not advisable following a course of antibiotics Probiotics may produce a modest as antibiotics kill off bacteria reduction in blood pressure and indiscriminately and probiotics can cholesterol levels. nuts. you could just eat of diarrhoea.

org. Gut flora If you are simply trying to be the weakened by illness or medication. It doesn’t take a • For more information see those with an immune 32 . safe but if your immune system is diet does the same thing. Reduced will feed the healthy bacteria in your dairy products containing probiotics inflammation may be the real key gut – it’s a win-win situation! and caution is advised when using that links vegan gut flora with greater probiotics in premature babies or health benefits.vivahealth. Check the potency ARE THERE ANY SIDE EFFECTS? Good bacteria may be boosted by and choose the right ones for what Probiotics are generally regarded as probiotics but eating a plant-based you are hoping to achieve. If you are taking antibiotics. vegan diet. is strongly affected by diet and as healthiest you can. I WANT TO TRY THEM. your gut naturally with good bacteria effect and even some healthy people their gut flora tends to have lower can certainly be achieved with a experience diarrhoea when they levels of the harmful bacteria that healthy. If you need to bring out the big guns to repopulate your gut after taking antibiotics then a probiotic supplement may help. OK. before your stomach fills up with acid. long time either as the benefits of www. The prebiotic take them. try to space out the time between taking the antibiotic and the probiotic. People with lactose cause disease and higher levels fibre you naturally eat on this diet intolerance should obviously avoid of protective bacteria.. Specialreport changing your diet can happen fast. It’s best to take it before you eat. then populating probiotics could have a negative vegans have the healthiest diet.

Published by Sasquatch (£19. put the greens Give your gut and hearty food cravings 1 In the bowl of a food processor or in a large bowl . dressing. melt the coconut oil. peeled in the pan and sprinkle with salt.
kimchi. Season to taste with salt and emulsified.2g. adding more dressing Serves: 4 in the avocado oil until the vinaigrette is as you like. about 30 seconds. 7 to 10 minutes. • Freshly ground black pepper FRIES 3 To compose the salad. Set aside pepper and serve. available from thegmcgroup. When • 115ml (½ cup) avocado oil
 the oil is hot and showing ripples.7g.69g and diced
 stirring only occasionally. Salt 0. and the sweet combo. Protein 2. until all sides 33 . place Per 100g • 80ml (¼ cup) coconut oil
 a single layer of the sweet potato cubes Calories • 1 tbsp rice wine vinegar
 high heat. With the potato fries. All rights reserved.9g. miso. and vinegar. • 70g (¼ cup) white miso 2 In a large frying pan over medium. • 25g (¼ cup) kimchi
 • Excerpted from Salad Days by Amy Pennington. the avocado. sliced cool. • 2 medium sweet potatoes. DRESSING AND GREENS WITH • 150g (6 cups) mixed lettuce greens Remove from the heat and set aside to AVOCADO AND SWEET POTATO • 1 large avocado. Cook. • 125g (½ cup) plant-based yogurt until ready to use.99.PROBIOTIC SALAD—KIMCHI • Kosher salt
 are golden brown. Saturates 8. put the yogurt. slowly drizzle and combined. Sugars 3. Add a few spoonfuls of a little bit of TLC with this salad and fries strong blender.5g. Stir until all are well coated machine
running on high. Carbohydrates 8. Fat 23g.

34 . store it in the fridge Makes: about 1 litre (35 fl oz/4 cups) room temperature and leave the liquid to slow the fermentation process. • 3 tbsp raw sugar the temperature. Makes: About 1 litre (35 fl oz/4 cups) depending on the temperature. fermentation process. Scoop out and discard • 3 tbsp hot water the dried fruit from the liquid. 2 Add the water kefir grains to the jar. ‘Burp’ the water kefir daily to release • 1 x basic water kefir ingredients some pressure by opening the lid (see recipe below) slightly and then tightening it again. It’s watermelon and add it to the bottle also a fantastic digestive aid. lid slightly and then tightening it again. BASIC WATER KEFIR 1 Put the sugar in a 1. cooling and hydrating. water kefir below. Set aside the water kefir grains in the strainer The combination of watermelon and to re-use or rest mint in this probiotic-rich water kefir makes a perfect drink for a hot day – 4 Thinly slice or purée the it’s fresh. living probiotic drink. molasses and stir well to combine. Scoop out and store it in the fridge to slow the discard the dried fruit from the liquid. Add the carbonation. Pour the water kefir liquid into • 10 sultanas (golden raisins) the bottle through the strainer. depending on the symbiosis between the water kefir grains. SUMMERY WATERMELON 3 Pour the water kefir liquid into the AND MINT WATER KEFIR bottle through the strainer.5 litre (6 cups) 5 Tightly seal the bottle lid and leave Although this is called ‘basic water kefir’. ‘Burp’ the water kefir daily transforming a plain sugar-water mixture to release some pressure by opening the into a bubbling. Cover the jar with a piece of muslin and Prep time: 15 minutes secure with an elastic band. dried fruit and from 12–72 hours. Think and stir to dissolve the sugar. 6 When the water kefir is as fizzy as you Fermentation time: 1½–5 days like (this could range from a small spritz Shelf life: Refrigerate for up to 4 months 3 Place the jar out of direct sunlight at to a ferocious fizz). and enjoy cold. depending on enjoy cold. with the mint sprigs. Add the hot water the bottle in a warm place to build there is nothing basic about it. Prep time: 15 minutes 5 Tightly seal the bottle lid and Fermentation time: 1½–5 days leave the bottle in a warm place Shelf life: Refrigerate for up to 4 to build carbonation. • 1 litre (4 cups) filtered water or spring water 4 Put a funnel in the opening of a 1 litre • Pinch sea salt (4 cups) glass bottle with a tight-fitting • 1 dried fig lid and put a strainer on top of the • 1 dried date funnel. temperature. wide-mouth glass jar. 2 Put a funnel in the opening of a 1 litre (4 cups) glass bottle with a tight- fitting lid and put a strainer on top of the funnel. This could take anywhere about the complex arrangement and filtered water. This could months take anywhere from 12–72 hours. • 100g (¾ cup) watermelon • 3 mint sprigs 6 When the water kefir is as fizzy as you like (this could range from 1 Follow the instructions for basic a small spritz to a ferocious fizz). Set aside • ¼ tsp molasses the water kefir grains in the strainer to • 3 tbsp water kefir grains re-use or rest. and to ferment for 1–3 days. sea salt.

Scoop out and kefir daily to release some pressure discard the dried fig from the liquid. ‘Burp’ the coconut water coconut water kefir. Specialreport BASIC COCONUT WATER KEFIR 3 Add the water kefir grains to the jar. 6 When the coconut water kefir is as fizzy and tart as you like (this could range from a small spritz to a ferocious fizz). In order to prevent an explosion. Set aside the water kefir grains in the strainer to re-use or rest. tightening it again.5 litre (6 cups) by opening the lid slightly and then wide-mouth glass jar. 2 Put a funnel in the opening of a 1 litre (4 cups) glass bottle with a tight-fitting 2 Add the hot water and stir to dissolve 7 When the coconut water kefir is as lid and put a strainer on top of the the sugar. depending probiotics. It’s naturally high summer cocktail has a rich coconut and in electrolytes and contains potassium. 4 Place the jar out of direct sunlight at pineapple taste (minus the alcohol). Put a funnel in the Fermentation time: 1–5 days opening of a 1 litre (4 cups) glass bottle Shelf life: Refrigerate for up to 4 months Prep time: 15 minutes with a tight-fitting lid and put a strainer Makes: about 1 litre (4 cups) Fermentation time: 1–5 days on top of the funnel. This could take anywhere from 12–72 hours. Pour the coconut Shelf life: Refrigerate for up to 4 months water kefir liquid into the bottle through • 1 x basic coconut water kefir Makes: about 1 litre (35 fl oz/4 cups) the strainer. Once on the temperature. 35 . fizz). fizzy and tart as you like (this could funnel. store it in the fridge to slow the fermentation process. sea salt and dried fig and stir well to range from a small spritz to a ferocious combine. you’ve learnt to make water Kefir you can use it as a key ingredient for lots of 5 Scoop out and discard the dried fig Prep time: 15 minutes probiotic drinks. puréed. ‘burp’ the coconut water kefir daily to release some pressure by opening the lid slightly and then tightening it again. to • 1 litre (4 cups) coconut water the bottle in a warm place to build garnish • Pinch sea salt carbonation. or 125 ml (½ cup) pineapple • 3 tbsp raw sugar juice • 3 tbsp hot water 6 Tightly seal the bottle lid and leave • 1 cherry or extra pineapple. and water kefir grains love it – you may room temperature and leave the liquid Think of the health benefits of living find they double their volume after to ferment for 12–48 hours. and enjoy cold. pineapple purée or pineapple juice to the bottle. Enjoy cold. store it in the fridge to slow the 3 Pour the coconut water kefir liquid fermentation process. from the liquid. Set aside the water kefir • 100g (½ cup) pineapple. Add the coconut water. into the bottle through the strainer. depending on the 1 Follow the instructions for basic • 3 tbsp water kefir grains temperature. This gut-healing take on the signature ferment water kefir. content and hangovers. without the high sugar being fermented in coconut water. 5 Tightly seal the bottle lid and leave the bottle in a warm place to build carbonation. This could take anywhere • 1 dried fig from 12–72 hours. 1 Put the sugar in a 1. garnished with a cherry or pineapple piece for a tropical holiday feeling. diced or grains in the strainer to re-use or rest. This brew could create forceful carbonation. HEALTHY PINA COLADA Cover the jar with a piece of muslin and Coconut water is a delicious way to secure with an elastic band. depending on the temperature. 4 Add the diced pineapple.

Earls Colne.50 Europe £49 £16. * RRP £49. By phone on 01787 224040 £39 2.50 VEGAN FOR 1 YEAR instead of £ bank statement as PRIME IMPACT. Essex CO6 2NS YOUR DETAILS Mr | Mrs | Ms: Address: Postcode: Print ONLY 10 issues Telephone: Email: £33. Earls Colne Business Park. The Business Centre. CV11 Cook Vegan is published 10 times a year 32 40 38 36 .90 Based on UK subscription. By completing the form below and returning it to us in an envelope addressed to: Prime Impact Events and Media Park House.50 PAYMENT DETAILS Mastercard Visa Maestro Cheque Enclosed (Payable to Prime Impact) Card Number digital ONLY Last 3 digits of security pin (on the back of the card) 10 issues Expiry Date: _____ / _____ £21.49 Rest of the World £56 PLEASE NOTE that your subscription payment will appear on your Visit orders.primeimpact. Online at cookveganmag.90 Europe: £49 Print & digital Rest of the World: £56 10 issues You can also subscribe: 1. Please subscribe me to Cook Vegan Magazine so I can SUBSCRIBE TO COOK save over 32%: £33.99 Issue Number (Maestro Only) Or Valid From Date: _____ / _____ I agree for Prime Impact to debit my card for the amount of: 6 issues UK £33.

*Available for UK delivery offer Subscribe today for just £33. providing delicious daily solutions for every lifestyle.50 and receive a FREE Prana Protein bundle worth £35* Prana Protein is a breakthrough nutritional wellness brand.primeimpact. ** If subscribing online please select the option with free gift. 1 x Shaker & 8 x protein bars. gluten free and suitable for vegans. Inspired by the power of nature at its purest. The Prana protein products in this goody bag are wheat free. Chia Seeds. Prana Protein’s first in class range of wholefood and protein products offer you a unique combination of nutritious superfood-containing wholefood powders and Telephone: 01787 224040 Post: Complete the form opposite 37 . protein shakes and bars. Subscription gift offer ends 10th August 2017. Bundle includes 1kg (Vegan Chocolate Protein). Packed with superfoods such as. Goji Berries. & Cacoa Beans. this revolutionary nutrition concept is based on the fundamental principle that what we eat and drink forms the building blocks of the good health and wellbeing we all deserve. 3 EASY WAYS TO SUBSCRIBE Online: orders. First 100 UK print subscribers only.

Think of the digestive system surprised how holding off food fuel until 11am-1pm has perks too — for the simple fact you aren’t rushing it down benefits (and we don’t just mean the extra hours of sleep). fruit and protein. brunch can generally be more balanced putting off breakfast until mid-morning which as a result as it features a good ratio of carbs. 38 . (This is of timing. also means it substitutes lunch too. Just cook. You’d be you aren’t short for time). to pancakes and hearty bowls consume and chill. Fortunately mainly because you make better nutritional choices when it’s become a regular weekend ritual for us Brits. Brunch is always a og od i d e a The meal time designed to let you cook. before you leave the house for work or activities. consume and chill If you’re unfamiliar with the term ‘brunch’ it’s basically of fruit and grains. From superfood smoothies.

as to fill super thin and crispy rice flour needed pancakes. just enough to • 90g (¾ cup) minced carrot cover generously without overfilling. Repeat with a mushrooms batch. (5 ml) of oil each time and making sure cabbage to stir the batter with each batch. quickly tilting the pan to • ¼ tsp green or red szechuan cover most of the surface. shiitake mushrooms and ground leaves 2 To cook the pancakes. pancake batter. should get 6 pancakes in all. Brunch CRISPY THIN SAVOURY PANCAKES BATTER The flavour of these crêpe-like. add the filling on top cracking. coconut milk. • ¼ cup (32 g) organic cornstarch peppercorn and five-spice in a spice • ½ tsp dried shiitake powder This smoky. You • 170g (6oz) rehydrated shiitake 7 There will be leftovers of the filling. 39 . peeled and the heat as needed. 3 Cook until the edges and bottom are and chopped 6 Fold the pancake. trimmed. • Coriander leaves to garnish. Grind until very finely ground. Add the overnight. ginger. Page Street Publishing Co. repeat with the golden brown. Stir sauce. Calories 159. cook for heat. vegan fish these. • Vegan sriracha sauce • Recipes and images reprinted from Bold Vegan Carbohydrates 23g. Fill as desired. Serve immediately with garnishes second pancake. you’re going 3 Place the oil in a large frying pan. • 1 tbsp reduced-sodium tamari container in the refrigerator for up to • Spring onions. • ¼ cup (60 ml) vegan fish sauce FILLING • 1 cup (160 g) white rice flour 2 Place the tea. Sugars 4. medium-high heat for 2 minutes. about 8 minutes. rice flour. Whisk again before use.1g. or refrigerate overnight. Note that for best results. shiitake frequently during the whole cooking powder and salt. if desired. Set • ⅛ tsp Maldon sea salt cabbage preparation is the perfect way aside. cornstarch. peeled. They are great with any savory filling you can think of. • 1 tsp Lapsang Souchong tea cabbage. Carefully flip the remaining pancakes and filling. Fat 5. but you really should try them with this Vietnamese-inspired mushroom filling. crispy. Adjust • 2 large cloves garlic. salt. • 2 tbsp (30ml) melted coconut oil. whisk to combine to want to add a healthy drizzle of it on the carrots. by Celine Steen. Add 1 In a medium bowl. Per 100g • Unsalted dry roasted peanuts. Bring back to • 1 recipe batter Crispy Thin Savoury 4 Add the mushrooms and cook until room temperature for 1 hour if chilled Pancakes (Add ¼ tsp ground they're browned and the water is turmeric to the batter. Saturates 3. Be sure to minced pancake to cook the other side for 2 whisk the pancake batter between each • 227g (3 cups) sliced white minutes. Makes: 6 pancakes • 1¼ cups (295ml) filtered water • ¼ cup (60 ml) unsweetened tinned CRISPY THIN SAVOURY 1 Be sure to read the instructions to coconut milk or coconut cream PANCAKES WITH MUSHROOM prepare the pancake batter ahead of time. chopped 3 days. Add a scant ½ cup (110 ml) of sugar 1 minute and set aside. • 1 tsp toasted sesame oil of one half of the pancake. about 3 • ½ tsp coarse kosher salt cm) nonstick frying pan over medium • ½ tsp coconut sugar or other brown minutes. Cover and let stand for Makes: 6 pancakes process. mushroom-and- grinder.1g. Salt 0. but this mushrooms which should be stored in an airtight amount may vary slightly.4g. Stir to combine and cook until the • ½ tsp ground ginger teaspoon (5 ml) of oil in an 11-inch (28. If you use Sriracha sauce like some people use ketchup. cabbage is tender yet still crisp. Protein 4. • 1 medium shallot. When the lid to ensure even cooking and minimal • ¼ tsp chinese five-spice powder pancake is cooked. about 4 minutes. Cover with a peppercorn or white peppercorn 5 Start cooking a pancake. heat 1 spices.77g photography Celine Steen. rice flour pancakes is like the rice wrappers used in fried spring rolls. Cook on the water. it’s important to use a nonstick pan that’s in good shape. heating 1 teaspoon • 145g (1⅔ cups) chopped green of choice. Deglaze with the tamari. shallot and garlic.2g. at least 1 hour. sugar.) rendered. spicy.

baking powder. Mix flour. zesty berry creations. blueberries and sea salt in a blueberries and fresh lemon juice. Saturates 0. golden brown.3g. Calories 140. sugar. • Recipe and image supplied by Plantbased breakfast Ebook (mindfullyplantbased. Serve with maple syrup. Sugars 12g. • 235ml (1 cup) almond milk Carbohydrates 27g. Salt 0. • Juice 1 lemon • 1 tbsp baking powder • 50g (½ cup) blueberries.85g • 50g (¼ cup) raw cane sugar 3 Scoop about 60g (¼ cup) of batter • ½ tsp vanilla extract onto the pan and cook until bubbles • Zest 2 lemons appear and the edges look dry. Kick start your day with these delicious lemon zest. Fat 1. fresh or frozen • ½ tsp sea salt 40 Serves: 2 2 Add the lemon juice. fluffy. LEMON BLUEBERRY PANCAKES 1 Preheat a frying pan over medium 4 Flip and cook the other side until heat. Protein 3.4g. almond milk and vanilla extract and mix until Per 100g • 100g (1 cup) plain flour well combined. large mixing bowl.

sugar or sweetener to taste • Pinch salt • 1 tsp flax seeds 1 Put the oats in a saucepan. 2 Bring to the boil and simmer for 4-5 minutes. Brunch PERFECT PORRIDGE For the base: • 45g (½ cup) rolled oats • 235ml (1 cup) plant-based milk • Syrup. Salt 0g • 1 tbsp maple syrup 41 . stirring from time to time and watching carefully that it doesn’t stick to the bottom of the pan. 3 Stir in flax and leave to stand for 2 minutes before eating.4g. sugar/ sweetener and a pinch of salt in a microwave-proof bowl and cook on high for 2 minutes. PERSONALISE YOUR PORRIDGE To customise your breakfast porridge. Calories 90. before cooking: Chocolate fudge brownie • 1 tbsp cacao • Extra sugar/syrup/sweetener • 1 tbsp almond butter Cookie dough • 1 tbsp cashew or peanut butter • ½ tsp vanilla extract • 45g (¼ cup) chocolate chips PBJ • Recipe and image supplied by Plantbased breakfast Ebook (mindfullyplantbased.1g. Carbohydrates 12g. Stir in flax and leave to cool before eating. dried fruit and dates. chopped • Frozen berries (defrosted or stewed). Fat 2. chopped nuts Protein 4. add the following sets of ingredients to the base recipe alongside oats. Saturates 0. • ½ tsp vanilla extract granola. • ½ tsp cinnamon chopped fruit. pour in the plant-based milk and sprinkle in sugar/ sweetener and a pinch of salt. 4 Or if you want to cook in the microwave: mix the oats. Sugars 1. sugar and • 1 tbsp peanut butter • 65g (½ cup) raspberries Miso apple Vanilla poached pear Oat boosters • 1 tbsp maple syrup • 1 poached pear • 1 scoop vegan protein powder • ½ tsp miso paste • ½ tsp vanilla extract + extra water • 1 heaped tbsp ground flax Apple pie Toppings Per 100g • 1 apple. milk. milk.5g. nut butter.5g.

salt. • 2 tsp chilli powder pepper. Cook for 5-7 minutes until sour cream and siracha sauce. breakfast Ebook (mindfullyplantbased. stirring.0g. Salt 0. Stir to fully incorporate all Protein 4. • Pinch of salt 42 . diced cook for 2 minutes. and then roll up. Add • ¾ tsp ground turmeric kale or spinach and stir. Scoop some of the filling and • Spinach place on top of the spinach. salsa. Fat 3. add 5 This tastes great served with vegan the onion. chilli powder. pepper. nutritional • 250g (1 cup) guacamole yeast. Per 100g • 15g (¼ cup) nutritional yeast turmeric. Wrap in • 1 onion. • 3 cloves garlic.5g. cook until • Recipe and image supplied by Plantbased • ½ tsp black pepper wilted. the edges. Add garlic. Top with • 8 whole-wheat or gluten-free generous amounts of guacamole and tortillas jalapeños. Carbohydrates 17g. Repeat for all tortillas. 6 Store in the fridge or freezer.64g • 1½ tsp ground cumin ingredients. • 1 tin black beans. cubed they become translucent. diced stir. Brunch BREAKFAST BURRITOS 1 In a large frying pan or wok. drained and mushrooms are tender. Fold in • Roasted sweet potatoes.7g. minced (about 1½ tsp) 2 Add potato and mushrooms. foil. cook for 5 minutes. Cook for 10 minutes until the Defrost in the oven at 180°C (350°F. Saturates • ¼ tsp ground cayenne pepper (optional) 4 Lay spinach in the centre of your • Jalapeños tortilla. Sugars 3. • 100g (1 cup) mushrooms. • 250g (1 cup) salsa 3 Add black beans.5g. and cayenne Calories 124. cumin. gas mark 4) for 15 minutes or in the rinsed microwave.

45 .

If you can’t find soft dates.soak dried dates in hot water for 20 minutes. 44 .

Fat 6. Sugars 4. 45 . peeled pudding and whisk until combined. Makes: 500ml (2 cups) • 6 tbsp chia seeds (colour of choice) • ½ tsp ground vanilla or 1 tsp vanilla extract • 500ml (2 cups) plant-based milk of choice 1 Place all of the ingredients in a medium-sized mixing bowl and whisk until combined. £25). replace DAILY GREEN SMOOTHIE CHIA PARFAIT the nut butter with This one might be packed with green a sunflower seed vegetables but doesn’t taste like grass or pumpkin seed This is one of those happy coincidences at all. peeled and grated high speed until completely smooth. out to be deliciously addictive. • 1 celery stalk (with leaves) Serves: 2–4 • 100g (1 cup) broccoli florets. pitted butter. fresh or 2 Set aside while you prepare the frozen For the chia pudding: raspberry mousse. 2 Whisk from time to time in the first 10 minutes to prevent any lumps from forming.5g. 1 Add the lime zest and juice to the chia • 1 ripe fresh or frozen banana. and then set aside to soak in the fridge for at least 20 minutes until thick and jelly-like (or leave overnight). Brunch • Green Kitchen at Home by David CHIA TO SHARE Frenkiel and Luise Vindahl (Hardie Grant. choice Calories 108. You can Serves: 2 even transform it into an overnight chia pudding to have for breakfast. For a nut-free RASPBERRY MOUSSE AND alternative. The lime and ginger make it fresh butter when a really simple recipe also turns and the nut butter adds depth.8g. spoon the chia pudding into choice • 200g (2 cups) fresh raspberries. you have a number of delicious options when energy levels are running low and you are in need of a quick treat. • 1 ripe avocado. sprinkling of coconut. • 1 handful spinach. 3 Store the chia pudding in the fridge in a sealable glass jar and it will keep for a few days. • Fresh raspberries Carbohydrates 7. Saturates 1. To Serve: 2 Blend on a high speed until • Cashew nut butter or nut butter of Per 100g completely smooth. Salt 0. fresh or frozen • Zest and juice 1 small lime • 1 heaped tbsp natural nut butter of • 250ml (1 cup) chia to share (see 3 Place all of the raspberry mousse choice recipe below) ingredients in a blender and blend on a • 1 tsp fresh ginger. the base of two glasses and pour the • Juice ½ lime or frozen mousse on top. stone removed and 1 Roughly chop the banana and celery flesh scooped out 4 Serve topped with a dollop of nut and transfer to a blender along with the • 4 large soft dates. To • 250ml (1 cup) plant-based milk of For the raspberry mousse: assemble. a few fresh raspberries and a rest of the ingredients.7g. Protein 3 Pour into 2 medium-sized glasses • Desiccated unsweetened coconut 3.4g. photography © David Frenkiel With a jar of chia pudding ready in the fridge.08g and serve.2g.

If the potatoes are not completely submerged in the oil. Halve the potatoes and cook until Per 100g (burger only) • 12 fresh curry leaves
 soft. Carbohydrates 18g. You can toast them in a hot oven or a frying pan. heat 1½ tablespoon oil • 1 Indian green ginger chilli. using a slotted spoon. The thinner the coating. Calories 117. Sugars 1. 46 . 5 Slice the buns in half. flatten it gently into a burger shape. the lighter and crispier it will be. 8 Repeat with another 2.4g. 7 Taking 1 ball at a time.2g. close 2 large ones)
 and enjoy. finely grated
 2 Meanwhile. 3 Add the turmeric. use your hands and it all comes together better. • Vegetable oil
 1 Bring a big pot of salted water to the • ½ tsp brown mustard seeds
 boil. garlic • Handful of chopped coriander and chilli and cook. Add the cool mashed potato.07g • 1 large garlic clove. Cook until golden and crisp on both sides. Taste and adjust if necessary. or as much as you like
 mustard seeds and. the oil needs to be medium hot. India 4 Whisk together the ingredients for the batter. making the centre slightly thicker than the edges. place straight into the hot oil. Salt 0. lemon juice. MAHARASHTRA’S ULTIMATE For the batter: POTATO BURGER • 75g (⅓ cup) chickpea flour 9 As these cook. Protein • 1½ tsp finely grated root ginger
 4. once well coated. Make into 8 roughly equal-sized balls. Follow • 1½ tsp lemon juice. around 1 minute. Place on kitchen paper and repeat to cook the remaining burgers. stir for 10 seconds I love and take off the heat. Add the • Recipes and images from I Love India by Anjum chopped. quickly splash hot oil on top so it seals. £20) Photograph © Martin Poole • ⅓ tsp ground turmeric
 pop.4g. when they start to Anand (Quadrille. then peel and mash. stirring often. finely for the filling in a small pan. coriander and salt to taste and mix it all together. until the garlic smells cooked. or to taste
 after a few beats with the ginger. 6 Heat 10cm (4in) of oil in a wide saucepan. karahi or wok over a medium heat. throw in the curry leaves. or they can just be at room temperature. spread the herb • ¼ tsp baking powder chutney on one side of the bun and Makes: 8 sprinkle the dry chutney on the other To serve: (you can also make a paste of this by For the filling: • 8 soft burger buns or baps adding some water). adding a good pinch of salt and enough water to make a medium- consistency batter (3 tbsp). Place in the batter and. Leave to cool. but not all the way through.1g. Place the potato • 500g (1lb 2oz) potatoes (around • Chutney burgers on the dry chutney side. Saturates 0. Fat 2.

After 1 hour. scatter over the shredded • ½ small red onion. finely has light golden spots in places.1g.6g. • 90g (½ cup) fine or medium grain in heaps. chopped • ½ tomato. ginger. Flip over and • 2 tsp root ginger.33g 1 Mix the semolina and rice flour with the • Recipes and images from I Love India by Anjum yogurt and 120ml (½ cup) water. onion. but 3 Add around 5 of these to the pan. dried curry leaves (if using) and salt. 2 Place a medium-large non-stick frying pan over a medium-low heat and add 1 Makes: 10 small uttapam tablespoon of the oil. • 2 tbsp vegetable oil Carbohydrates 30g.5g. Fat 7. crushed Per 100g • ½ rounded tsp salt Calories 209. add 1 tablespoon of batter for each uttapam. Sugars 4.MINI SEMOLINA TAMIL 'PIZZAS' Set aside for 1 hour. Saturates 0. £20) Photograph © Martin Poole 49 . finely chopped 5 Place on kitchen paper to blot off excess • ½–1 small Indian green finger chilli. or even to children as a meal.0g. semolina • 2 tbsp rice flour (optional. finely chopped fresh curry leaves (if using). finely chopped cook this 'presentation' side only until it • 2 tbsp red bell pepper. roughly of topping. When it is hot. makes a light snack to serve to friends. tomato. Uttapams are like pizzas. Anand (Quadrille. Cook makes them crispier) over a low-ish heat until the underside is • 70g (generous ¼ cup) coconut golden and crisp. Serve hot with your choice • 15 dried curry leaves. stir in a little more water. but lightly chilli. Protein 5. pepper. add the cumin. pan-fried and traditionally made from You should have a batter that can hold its a batter of rice and lentils that is lightly shape but isn’t too thick. If that is not the fermented to give a certain sourness. yoghurt • ⅓ tsp cumin seeds 4 Meanwhile. It case. oil and repeat with the rest of the thinly sliced batter and oil. Salt 0.

you can do the usual switcheroo to fruits. ESSENTIAL GUIDE TO CLASSIC COCKTAILS Hack hydration this summer with a vegan happy hour W hether you are soaking up the sunshine cocktail you could be swishing back dairy. and fresh foreign air on a white sanded even seashells. egg whites. vegetables and And if they aren’t. You’ll be relieved to know are suitable for vegans because the majority of liqueurs there are hundreds of animal-free cocktails out there. you’ll limited. Don’t fret either. That is not to say plant-based cocktail ingredients are alongside the essential equipment and methods. in your back garden. once you’ve got a grip on the classical cocktail menu. stirring. but infused drinks available at bars and restaurants. 48 . silk. veganise them. It’s easy to assume that all cocktails a classic cocktail yourself. but unless your bartender is hot on checking soon be shaking. Though. how do you call the cocktail shots? Learn to make wouldn’t go a miss. the barman may make beers and wines are snuck into some of your favourite cocktail and mocktail making look like a tricky art. rolling and swizzling your the contents of the products they use to create the own vegan cocktail creations. and hard spirits are sourced from grains. you’d be surprised how many creams. honey. beach — a cocktail in the warmer months So.or breathing in isinglass (a fish-derived clarifier).

ice for the daughter of the German Ambassador at the time you need coconut cream and milk. mint is added. there are so many you could claim it is actually a cocktail MOCKTAILS family opposed to the one drink. Classycocktails THE CLASSIC COCKTAIL MENU MARGARITA PIÑA COLADA One afternoon in a tiny bar in Esenada. his crew's morale. If lemon doesn’t appeal to you. Whilst it’s debated as to whether that was the birth accompany the fresh pineapple juice. Jennings Cox. fruit juices and even sparkling water. cocktail for you. by removing the alcohol and replacing it with syrup. Just remember to serve the super sweet drink 2:1 ratio. taking on multiple new adaptations. contents are rum. triple had many adaptations since and is now sec and lime) are always served in a tall and The cocktail term sometimes even served in a coconut itself. The main Be careful. The Daiquiri’s main served muddled in mint leaves. peach or even we have just discussed can be transformed into mocktails cacao and coffee. body of the cocktail consists of soda water and The choice of using a citrus juice is due to the white rum. London in 1922. sugar. citrus juice and sugar. Then. the cocktail has the contents of a margarita (tequila. you can swap it for another fruit juice MARTINI you think would work well with rum and sugar. 49 . However. extremely circular eponymous Margarita ‘straight-up’ can be glass. slightly complex DAIQUIRI because some drinkers If you suffer with a serious case of sweet MOJITO confuse it with ‘neat’ tooth syndrome this is the fruit infused The Mojito is the popular tumbler cocktail and ‘on the rocks’. has evolved and become a Cofresí claimed he was the first to make the signature drink during happy hour. a bartender Whilst Piña Colada actually means ‘strained pineapple’.an American mining engineer. mocktails are the the cocktail with a botanical floral and herb flavour. Whether you coconut concoction in the 19th century to boost fancy it served shaken on ice or straight up. alongside white rum to (1941). Mexican orange liqueur and lime over very sweet ingredient list. A lot of the classic cocktails recipes today add in orange. To make the traditional cocktail. who was in Cuba at the time. basil seeds and Daiquiri’s founder. Mexico. aromatic bitters. giving the Mojito its distinctive Cuban taste. it’s a classic that delves into pirate history as Puerto Rican pirate Roberto like many cocktails. In fact. Strawberry. the called Don Carloz Orozc shook and served a cocktail that exotic fruit is just one of the key elements to the cocktail's consisted of tequila. lime juice. the classic Martini is made with gin and vermouth at a Daiquiri today. Whilst vermouth provides Just in case you didn’t already know. Traditionally served in a stemmed glass with an inverted cone banana and avocado are favoured forms of the classic bowl. Drinking Piña Colada of the sweet tasting Margarita cocktail. The Martini has evolved since it become popular in in a long tall glass full of ice. many alcohol-free take on cocktails.

nuts and fruit in alcohol for duration of time so the alcohol can The key to cocktails STRAINING immerse their flavours. the glass is going to be the Plus. You can also roll on top of each other. size. so think also chills. as it separates the way to add natural sweeteners and • 1 shot (small measure) = 25ml liquid from solids. flavourings. This is an hourglass-shaped stainless steel measuring tool that will help you add the correct measurements of alcohol to your cocktail. Aim to be as quiet as possible For a more intense taste you can soak • Ice maker when stirring for the best tasting results. Most recipes • Cocktail shaker STIRRING should guide you with this. First. and you could end up with a not-so- satisfying cocktail. narrow to wide rim bowl. dilutes about frosty combos that LAYERING chosen cocktail is traditionally served and aerates it. and then add ice (if INFUSION & MACERATION on cocktail type) required). herbs. we recommend you get your hands on a Jigger. • 2 shots (large measure) = 50ml SWIZZLING Get a stick (or a spoon if you don’t have SERVING a stick) and just lightly swizzle your • Dash = very small amount (use cocktail contents in the glass so that it GLASS the cap of a bottle if you are infuses the liquids together. the glass you serve your BLENDING infusion in should be thought about. SHAKING This part of a cocktail method ensures the Remember the edge of drink is well mixed. need to get in a fair For example. various ingredients affects how well they separate in the glass. If you are using decoration as they are all aspects of be a quick drop. spices. shaking a first part of the cocktail to cocktail or mocktail reach your lips. It’s very own cocktail. enough into your shaker Whilst layering is simply (or the ice will melt quickly and pouring different ingredients dilute your cocktail). achieve the correct smooth consistency. but if you • Jigger The secret to stirring a cocktail is to are making your own just give thought • Cocktail strainer let your fingers create the movement to what is the heaviest and lightest layer. a margarita is normally shaken with ice. cocktails are to be cocktail’s taste. Most are going to enhance your You will probably in (if it is not specified in the recipe). the weights of Basic Equipment your cocktail in a shaker too. Just remember ice make sure it's crushed so you can creating the perfect vegan cocktail. To ensure you hit the right measurements. • Bar spoon and not your wrist. ‘proper way’. If you ever feel • ½ shot (half measure) = around This removes any lumps that could float up to the challenge of designing your 12ml to the top and ruin the cocktail. so amount of practice served in a glass that has a tall stem and make sure you put for this technique. • Splash = you have free reign. or under do the alcohol and mixers. this would be a great similar to a sieve. and even could be a good glug or it might and blitz Pop all the ingredients into a blender This includes shape. CREATING MEASURING Following the measurements provided in recipes is key to getting the most out of the taste of your cocktail. do some research into what glass your 50 . If you want to knock up a cocktail the unsure). Add a bar spoon to • Cocktail glass (style dependant your mixing glass. Over.

spices. or any other Depending on the different ingredients to coat your glass. this is done by turning NEAT for you. followed by a sugar and salt combo. For example. water. 51 . that is two shots. mixer. if you are feeling a little unmixed liquor cocktail that is best more adventurous and want to try served without ice. Or. A ‘neat’ frosting around the top of the glass. Most classic vegan over ice. herbs cocktail. flavourings in your there are other powders. cacao and macca powder (aka straight-up). it’s time pouring your cocktail with a twist means cutting a wedge If the cocktail to get in your DIY blend over ice in its out of a citrus fruit and latching it on to requires more than SOS frame of chosen glass and drinking the side of your glass. Serving your cocktails ‘dirty’ the chosen cocktail glass upside If you aren’t keen on having ice cold means adding olives and olive juice into down and dipping the rim in a fruit juice drinks and would much rather enjoy your mixture. However. Although. experimenting and grains you can use. The Mexican’s not to say you strictly have to stick to add 25ml for might need a little beloved Margarita is a lemons and limes. stirring and straining then kick. STRAIGHT UP with different fruit might if you have opted for a chocolatey or If your cocktail making method involves give your taste buds a better coffee take on a classic like a cacao shaking. cocktail is generally used for the single. simply mind as your glass chilled. Martinis are the most is a delicious way to decorate your common classic cocktail served this cocktail glass. if you are feeling espresso martini. each extra shot bit of renovation. way. your cocktail at room temperature — This technique creates around a 1-2cm this is the serving option for you. Classycocktails RIM FROSTING ON THE ROCKS TWIST Once you’ve chosen This serving style means Traditionally decorating your cocktail your glass. dunking the top of this usually indicates your cocktail will really adventurous you your glass in some agave syrup followed be served with ice in a stemmed glass could try herbs. classic that can be enjoyed required. DIRTY cocktails have a frosted If you don’t like olives this isn’t the one rim. by cinnamon.

4 Decorate each glass with peeled cucumber slices and Image credit: Octopus Publishing Group. apple juice and some ice cubes. muddler. * Please note this book does contain non-vegan recipes 52 . 2 strainers • ½ cucumber. GIN GARDEN MARTINI Makes: 2 Glasses: 2 chilled martini glasses Equipment: cocktail shaker.2016. peeled and chopped. 3 Shake and double-strain into 2 chilled martini glasses. plus extra peeled slices to decorate • 1 shot elderflower cordial • 4 shots gin • 2 shots pressed apple juice • Ice cubes 1 Muddle the cucumber in the bottom of a cocktail shaker with the elderflower cordial.10. 2 Add the gin. (octopusbooks. • Drink Me Now: Cocktails is published by Hamlyn. Original publication date:

to top up • Difford’s Guide: 365 Days of Cocktails: The Perfect cocktail for every day of the year is published by 1 Muddle the mint leaves.2015.2015. Classycocktails ROSARITA MARGARITA Makes: 1 Glass: 1 chilled Margarita glass Equipment: cocktail shaker.2015. * Please note this book does contain non-vegan recipes 53 . date: 03. 2 Garnish with lime wedge and salt rim (optional). £14. £ sugar in the bottom of 2 highball glasses Image credit: Dan Malpass. • Difford’s Guide: 365 Days of Cocktails: The Perfect cocktail for every day of the year is published by Mitchell Beazley.09. blender.99 (octopusbooks. Original publication and fill with crushed ice. plus sprigs to • A pallet fresh strawberries decorate • 1 lime. * Please note this book does contain non-vegan recipes 2 Add the rum. Original publication by adding some fresh date: 03.09. • Soda water. strainer • 1½ shot tequila • ¾ shot grand marnier • ½ shot cranberry juice • ½ shot lime cordial • ¾ shot lime juice • ½ shot sugar syrup 1 Shake ingredients with ice and strain into chilled glass. 1 chilled daiquiri glass Makes: 2 Glasses: 2 highball glasses • 2 shots light white rum Equipment: muddler • ¾ shot lime juice • ½ shot sugar syrup • 16 mint leaves. * Please note this book does contain non-vegan recipes peach juice with some sliced peach wedges to garnish. date: cut into wedges 1 Blend ingredients with 175g (3/4 cup) • 4 tsp cane sugar of crushed ice.99 (octopusbooks. £14. If • Difford’s Guide: 365 Days of Cocktails: The Perfect cocktail for every day of the year is published by you want an intense avo Mitchell stir and top up with soda water. fruit for some super green flavour chuck two into Image credit: Dan Malpass. Original publication the Mix-up your Mojito Image credit: Dan STRAWBERRY FROZEN DAIQUIRI Makes: 1 TRADITIONAL MOJITO Equipment: jigger. lime and Mitchell Beazley. Not set on strawberries? 3 Decorate each glass with mint sprigs Swap the pallet of the red and avocado.99 (octopusbooks.09. • Crushed ice • 5 shots white rum 2 Garnish with whole strawberry.

But do you know what is better? Your favourite fruity cocktail being transformed into a moreish popsicle. Ice. Ice Baby… The satisfaction of hacking hydration with an ice-cold cocktail at the end (or middle) of a scorching summers day is immense. pouring it into freezer moulds (including ice cubes) and leaving to set in the freezer you can reform your cocktail into a tasty melt in your mouth treat. 54 . By simply taking your favourite cocktail blend. you can freeze it. There is only one rule you need follow: if you can drink it.

VANILLA AND VODKA ICE CUBES Serves: 4 2 Slowly bring to the boil. about 3 more hours. 5 Place the moulds in the freezer. Classycocktails PASSION FRUIT MARGARITA POPTAILS Makes: 6 (Don’t forget 6 popsicle moulds and 6 popsicle sticks). 2 Slowly bring to the boil. • 125 g (½ cup) caster sugar • Grated rind 1 lime • 125 ml (½ cup) passion fruit pulp (about 6 passion fruits) • 75ml (⅓ cup) lime juice • 1 measure tequila • ½ measure Cointreau • 250ml (1 cup) water 1 Place the sugar and lime rind in a small saucepan with 250 ml (1 cup) water. 3 Allow to simmer for 5 minutes then remove from the heat. 4 Stir in the remaining ingredients and pour into 6 popsicle moulds. allowing the 6 Pour into ice cube trays and place in sugar to dissolve. 7 Return to the freezer until frozen solid. Tip: when removing the seeds from the passion fruit. slightly set before (octopusbooks. and then simmer the freezer. be sure not to lose any of the delicious juice. 55 . allowing the sugar to dissolve. Original publication date: 06. £7. Images by • 125ml (½ cup) water Octopus Publishing Group. POMEGRANATE. Published by Hamlyn. • 50 g (¼ cup) caster sugar • 350 ml (1½ cup) pomegranate juice 3 Remove from the heat and leave to • Recipes and images from Drink Me Now: Cocktails.10. 4 Remove and discard the vanilla pod 1 Scrape the seeds from the vanilla pod from the syrup. vodka. 6 After 3 hours give each one a gentle stir to distribute the passion fruit seeds and insert the popsicle sticks.2016. and place both the pod and seeds in a saucepan with the sugar and 125 ml (½ 5 Mix in the pomegranate juice and cup) water. Let set for 2 hours or until • ½ vanilla pod gently for 5 • 65 ml (¼ cup) vodka infuse for 30 minutes.

Top off with ginger ale. you are making a simple infused syrup base. Increase the heat to medium-high and bring to a boil. they • 150ml (⅔ cup) water are not optional! • 2 tbsp juniper berries • 1 tsp coriander seeds • ½ tsp star anise • Zest of ½ orange • 2 strips lemon rind • 1cm (½ inch) sliced ginger root • 2 jasmine tea bags For the pitcher: • 60ml (¼ cup) orange juice • 60ml (¼ cup) lemon juice • Sliced cucumber. Classycocktails PRIMM’S PITCHER Nothing says summer more than a fruit- filled jug of Pimm’s! Here we make a mock version of this English classic. If making by the glass. 3 Pour the syrup into a pitcher with the orange and lemon juice and the sliced cucumber. depending on the size Serves: 10 of the glass. orange. and mint. lemon. then boil for 1 minute. Infuse for at least 30 minutes before straining the mixture. fruit. stirring. Don’t be put off by the long ingredients list. to garnish • Ginger ale 1 Put the sugars and water in a saucepan. strawberries. Add the same quantity of orange and lemon For the syrup: juice and top up with ginger • 75g (⅓ cup) granulated sugar ale. fruit. Add plenty of cucumber • 75g (⅓ cup) brown sugar slices. and dissolve over a low heat. add 1 and ½-2 tablespoons (20-30 which looks more daunting than it is! ml) of the syrup mixture per glass. let cool. 2 Add all the remaining syrup ingredients. 56 . and mint sprigs or lemon balm. and herbs.


ust because the temperature
outside is soaring (we're
hopeful), doesn’t mean you
have to have a summer fuelled
with only crunchy salads, fruity quinoas,
and super berry smoothies. Our hours
of daylight are longer, but our days at
work aren’t any shorter (or easier). And
let’s be honest, when it comes to finding
happiness in food, reaching for a fresh
lettuce isn’t going to be your first port
of call.
Let’s talk summer soul food — the
kind of dishes that meet your eyes and
make you think ‘that looks carbolicious
but I don’t even care because the
happiness that hearty food is going to
release will make every calorie worth
it.’ And you haven’t even got to justify
When there’s a shortage of sunshine — eat your heart out it because science is fully behind you.
Wurtman, director of the Program in
Women's Health at the MIT Clinical
Research Center, and colleagues,
have found that when eating
foods rich in carbohydrates,
your brain regulates
serotonin (aka the happy
hormone). Must you
need another reason
to attack the
Nachos on the next
page? Feast away.


Serves: 4

• 120g (1½ cups) hazelnuts or
almonds, crushed
• 200g (1 cup) tinned tomatoes
• 360g (1½ cups) cooked kidney or
pinto beans
• 240g (2 cups) breadcrumbs, plus
extra as needed
• 1 tbsp tahini
• 1 tsp ground cumin
• 2 tbsp nutritional yeast
• Salt and freshly ground black

To serve: SWEET POTATO AND BLACK for 25–30 minutes until they are soft all
• 4 burger buns BEAN NACHOS WITH GREEN the way through.
• Lettuce leaves
• Tomato slices 2 Meanwhile, heat the remaining olive
• Sliced onion Serves: 4 oil in a small saucepan and cook the
• Dill pickles onion and garlic on a medium heat until
• Your favourite burger sauces For the Nachos: softened and slightly browned. Throw in
• 1 medium sweet potato, peeled and the black beans, coriander (stalks, leaves
1 Preheat the oven to 190°C (375°F, Gas diced into 5cm chunks and all), red chilli and 80ml (1/3 cup) of
Mark 5). • ¼ tsp ground coriander water, stirring well. Bring to a simmer and
• ½ tsp smoked paprika cook for 10 minutes. Lightly crush the
2 Using a food processor or high-speed • 2 tbsp olive oil black beans with the back of a wooden
blender, process all ingredients to a • 1 small onion, finely diced spoon, take the pan off the heat and leave
smooth purée. • 1 garlic clove, crushed to one side.
• 400g (2 cups) tinned black beans,
3 Divide the mixture into 4 equal drained and rinsed 3 For the salsa, simply blitz the pepper,
portions and form each into a patty. • Small bunch of fresh coriander, finely chilli, red onion, cucumber, olive oil,
If the mixture is too wet, add more chopped (plus extra for serving) lime juice and agave together in a food
breadcrumbs. Transfer the patties to • 1 red chilli, finely sliced processor and season with salt and
a baking tray and bake for 35 minutes, • 150g (6 cups) tortilla chips pepper to taste. You should have a tasty,
until well cooked. • Salt and freshly ground black pepper bright green salsa with a good, thick
4 Split the burger buns. Make a bed of For the salsa:
salad leaves and tomato slices on the • 1 green pepper, deseeded and 4 Check the sweet potatoes are cooked
bottom half of each bun, and then place quartered through and, if so, lightly crush with the
a burger on top. Top the burger with • 1 green chilli back of a fork.
your favourite sauces and cover with the • 1 small red onion, quartered
top of the bun. • 1 cucumber, deseeded 5 To build the nachos, simply spread the
• 2 tbsp olive oil tortilla chips on a platter and load up with
• Recipes and images from Vegan: The Cookbook • Juice 1 lime the spiced sweet potato, black beans and
by Jean-Christian Jury is published by Phaidon
• 1 tbsp agave nectar salsa, topping with a generous handful of
Per 100g (burger only) • Small handful coriander leaves freshly chopped coriander
Calories 239, Fat 9.4g, Saturates 0.7g, • Salt and freshly ground black pepper
Carbohydrates 27g, Sugars 2.9g, Protein • Taken from Proper Healthy Food by Nick Knowles
9.5g, Salt 0.35g published by BBC Books, £14.99 photographer
1 Preheat the oven to 190°C (375°F, Gas An-drew Burton
Mark 5). Throw the sweet potato into
a mixing bowl along with the ground Per 100g
coriander, paprika, 1 tablespoon of the Calories 153, Fat 6.5g, Saturates 1.1g,
Carbohydrates 18g, Sugars 3.1g, Protein
olive oil, salt and pepper. Spread onto a 4.1g, Salt 0.25g
foil-lined baking tray and roast in the oven


2g. process the garlic. Sugars 6. Cook for about 3–4 minutes over medium heat. Add the onion mixture and stir-fry coriander. Bring to a simmer. To serve. for about 2 minutes. use a food 4 Add the potatoes. first put the sugar and salt into the bowl of a high-speed blender or mini food processor. finely chopped • 75g (3 cups) mint. chopped • 1 small serrano or jalapeño pepper. over medium heat and adjust the for 5–6 minutes. chilli pepper. defrosted • 60g (½ cup) coriander. gently heat the tortillas in Transfer to a small serving bowl and stirring constantly. a hot frying pan. the curry powder and cumin and cook. and jalapeno. cover the frying • Recipes and images from Vegan: The Cookbook by Jean-Christian Jury is published by Phaidon paste.46g pan. trimmed. Add the mint and vinegar. Saturates 0. then pulsing until the mixture is reduced to a reduce the heat to low. Wrap them in kitchen refrigerate until ready to serve. Add seasoning as necessary. chopped • 2 tbsp rice vinegar or apple cider vinegar For the burritos: • 3 large cloves garlic. scraping down the sides of the bowl if needed. minutes. the curry filling and the mint and chilli processor or high-speed blender to and the currants or raisins and season to sauce in separate bowls. Protein 3. ginger. drop in the ginger. until fragrant. seeded. Salt 0. foil to keep them warm. Pulse until everything is finely chopped. chopped • 8 flour tortillas 1 To make the mint and chilli sauce. stirring constantly. 60 . 3 Heat the oil in a large non-stick frying 5 Stir in the chickpeas. and Carbohydrates 24g. Per 100g Calories 137. finely chopped • 1 tbsp finely chopped fresh ginger • 1 jalapeño pepper. and simmer for about 30 coarsely chopped.5g. Add the onion and pulse until it is pan with a lid.3g. seeded and chopped • 1 clove garlic. Fat 2. With the motor running. and garlic and process until finely chopped. until light golden. 6 Meanwhile. diced • 80g (½ cup) currants or raisins • Salt • 280g (2 cups) tinned chickpeas. taste with salt. with 2 To make the burritos. CHICKPEA CURRY BURRITOS WITH MINT AND CHILLI SAUCE Serves: 4 For the mint and chilli sauce: • 2 tsp granulated sugar • 1 tsp salt • 1 tbsp fresh ginger.9g. until the potatoes are tender. drained • 240g (1 cup) frozen peas. and chopped • 1 large onion. set out the warm tortillas on a plate. peas. chopped • 1 tbsp canola (rapeseed) oil • 1½ tbsp curry powder • 1 tbsp ground cumin • 500 g (1lb 2oz) potatoes. 350ml (1 cup) water.

by Jean-Christian Jury is published by Phaidon For the topping: speed setting and mix the ingredients • 250g (2½ cups) Brussels sprouts. • 1 shallot. when the dough starts to come together. 4 After the final addition.0g. using a food processor fitted with an S-blade. then transfer the dough to a large bowl. Carbohydrates 22g. and drizzling with the yeast and agave syrup until • 1 tsp salt the yeast is dissolved. mix for another 2–3 minutes. plus extra minutes to allow the yeast to become each cooked pizza.2g. removing the seeds as needed. 7 Preheat the grill of your oven and arrange a rack in the upper third section of the oven. Protein 6. greasing. and bread flour to the • Recipes and images from Vegan: The Cookbook mixer bowl. plus extra for Combine 175 ml (¾ cup) warm water remaining pizza dough and ingredients. 6 Thinly slice the Meyer lemon. Set aside for 20 10 Drizzle 1 teaspoon of olive oil over •125g (1 cup) bread flour. Fat 13g. 8 Grease a baking tray with olive oil. Finish with a quarter of the For the dough: vegan mozzarella cheese. the crust from burning. then arrange a Serves: 4 • Salt and freshly ground black quarter of the Meyer lemon slices on pepper the top. pulse the Brussels sprouts and shallot until nicely shredded. Transfer the dough to the prepared baking tray. Salt 1. scraping down the Per 100g halved sides if needed. add 2 tablespoons of the all-purpose flour at a time. Sugars 3. Set aside. • 175 ml (¾ cup) warm water 2 Add the oil. and cover with a clean kitchen towel. Soulfood 3 With the motor running. salt. then set the mixer to a low. in 2–3-minute intervals.3g • 1 Meyer lemon 61 . for 7–8 minutes. brush with olive oil. season to taste with for dusting active. finely chopped smooth. brushing.3g. Roll out 1 portion into a circle roughly 25 cm (10 inches) in diameter. 5 To make the topping. Set aside in a warm place for 1 hour and let rise. watching closely to prevent • 2 tbsp agave syrup mixer with a dough hook attachment. • 125g (1 cup) plain flour and serve. Set aside. until the dough is Calories 236. Repeat with the • 3 tbsp olive oil. PIZZA WITH LEMONS AND • 250g (2 cups) vegan mozzarella BRUSSELS SPROUTS cheese 9 Sprinkle over a quarter of the Brussels • 4 tsp olive oil sprout–shallot mix. Bake for 3–4 • 15g (½ oz) dry active yeast 1 To make the dough use a stand minutes. salt and freshly ground black pepper. Divide the dough into 4 equal portions and roll each portion into a ball in your hands. then cut each slice in two. Saturates 6. allowing the flour to be fully incorporated into the dough before making the next addition.

Cook in the oven for 15–20 minutes or until soft. Stir together. cored charred. add the potatoes and cook for 15 minutes. peeled and cubed chopped Calories 133. covered with a clean tea towel and leave to rest for 25–30 minutes.3g. uncovered. 1 Prepare the roti. Heat a non-stick griddle Serves: 4–6 • 1 tsp cayenne pepper pan over a medium heat until almost • 1 tsp ground coriander smoking. peeled. Remove the chilli halves. Saturates 5.99 photographer frying • Juice 1 lime. lime juice and coriander. • ½ tsp fine salt and cut into cubes • 2 tsp black or brown sesame seeds • 3 tbsp natural crunchy peanut • Taken from Proper Healthy Food by Nick Knowles • 1 tbsp vegetable oil. Add the peppers. for 20 minutes. plus extra wedges to An-drew Burton serve For the curry: • Small bunch of coriander. deseeded and 62 . Preheat the oven to 190°C (375 °F. and then stir through the pineapple.12g • 3 tbsp olive oil • Salt and freshly ground black • 3 shallots. Place in a lightly oiled bowl. 2 Meanwhile. deseeded and sliced • 1 yellow pepper. £14. Taste and adjust the seasoning to your liking. tip onto a clean work surface and knead for a few minutes or until smooth. peanut butter. Cook for 2 minutes on • 200g (2 cups) self-raising flour. 3 Place the aubergines on a roasting tray. roughly Per 100g • 3 white potatoes. drizzle with 2 tablespoons of the olive oil and toss together. plus milk each side or until puffed up and slightly extra for dusting • ½ small pineapple. Make a well in the centre and pour in the vegetable oil with 130ml (½ cup) warm water. • 1 large aubergine. Sugars 2.3g. Gas Mark 5). 5 Add the potatoes and aubergines to the pan and pour over the coconut milk. Fat 8. heat the remaining oil over a medium heat. Stir through the spices and cook for a final minute. Slowly. sliced 6 Divide the roti dough in to 8 pieces AND FRESH ROTI and roll out into rounds on a lightly • 1 Scotch bonnet chilli. Bring a large pan of lightly salted water to the boil.4g. • 50g (⅓ cup)coconut flakes. 4 In a casserole pot. Drain and set aside. bring to the boil. plus extra for butter published by BBC Books. reduce to a simmer and cook. sliced Protein 2. sliced pepper • 1 red pepper. Add the floured roti to the pan. toasted Carbohydrates 12g. halved • 1 tsp allspice floured surface.7g. Add the shallots to the pan and cook gently for 5 minutes. MAN-UP CARIBBEAN VEG CURRY sliced • 3 garlic cloves. start on the curry. garlic and chilli to the pan and cook for a further 5 minutes. Salt 0. Sift the flour and salt into a large mixing bowl and add the sesame seeds. For the roti: • 2 x 400g tins (2 cups) full-fat coconut one at a time.

Food For Thought
with Tia Blanco
American pro surfer and Gold medalist at
the International Surfing Association Open
Women’s Surfing Championship, Tia Blanco,
reveals how her plant-based lifestyle has
transformed the way she rides the waves…

y whole family and I were all inspired to go vegan by my uncle.
We transitioned from vegetarian to vegan together. We had a
lot of fun with it and always got excited when we veganised
something different for the first time. For example, my dad loves
enchiladas and that was one of the first vegan meals we made (which
were super bomb). I am thankful that I have transitioned to a vegan
Tia Blanco
lifestyle with my loved ones.

Eating a plant-based diet makes me feel invigorated. I love eating
My best advice would
clean and feeling clean. I do believe that my diet reflects in my surf
be: get creative and
sessions and workouts when I compare it to when I was eating a very
processed and high dairy diet. I’m extremely passionate about plant- educate yourself. Watch
based protein. I use VeganSmart shakes in the morning to make sure documentaries and look into
I’m fuelled for the day, and I love to experiment with meat substitutes cook books that suit your
from Beyond Meat. Their Beyond Burger is unbelievably good. taste buds. And don’t ever
fear your diet will lack protein
Although, this time of year you’ll catch me fuelling with a lot of just because you’ve ditched
acai smoothies bowls. Not only do they taste sweet, summery and meat. Plants have
delicious, they are packed with nutrients like antioxidants and plenty of protein.
personally I find they really boost my energy when surfing the waves.

Meal Plan
Smoothie bowls are a personal favourite way to kick
start my day. My smoothie base changes from berry to
cacao, but I always add fresh fruit, nuts and granola. Or,
oatmeal with superfoods is another way I choose to start
my day.

Acai bowl made from frozen acai berries, banana cacao,
maca, almonds, coconut milk and 2 cups of ice. Or, I’ll have
a quinoa and veggie bowl. This is basically quinoa with my
favourite seasonal veg.

My dinner varies from pho to a curry, or veggie stir fry.
I really enjoy the natural seasonings and flavourings in
Asian, Indian and Chinese cuisines. Plus they are a great
way to combine plant-based protein with carbs that are a
good source of slow-releasing energy.


Let's cook...
The School
In a Georgian building overlooking
the beautiful Bath Abbey and Parade

Gardens in the city centre of Bath,

at Demu
a talented team of chef tutors are
dedicated to educating others about
the best way to cook vegan food. They
go by the name Demuths. You may
have already heard of them, if not, you
are about to.
Having educated fellow veggies for a
total of 17 years, Demuths is renowned
for their vegan and vegetarian cooking
courses. With a curriculum consisting
of around 10-18 full, half-day, five-
day and evening courses, alongside
diploma courses and cookery school
holidays — you have a plethora of class
structures to choose from. And if you
think you’re torn between whether to
opt for a couple of classes, or a full-on
vegan diploma, wait until you see the
vast vegan range of areas that are on

The Classes
Learn the fundamentals:
Vegan Fast and Delicious
Level: Beginner
Dates: Saturday, 2nd September
2017, Friday, 13th October 2017

As a day class focused on teaching
you quick and delicious vegan dishes,
it’s hardly surprising it’s one of their
most popular classes. From tofu,
socca pizza, to vegan labna and loads
of lush desserts — you’ll be a speedy
vegan chef come home time. There’s
a free lunch (including wine) chucked
in with this one too.

Vegan 5 day Cookery Course
Level: Beginner
Dates: Friday, 13th October 2017

Have you just transitioned into
the plant-based diet? If so, this
5-day course that covers the vegan
fundamentals and basic nutrition
information is perfect for you. During
the hands on course you’ll learn
a variety of vegan cookery skills;
perfect knife skills, an imaginative
approach to seasonal veggies,
dairy alternatives, intro to tofu and
tempeh, sauces, pastries, biscuits,


desserts and cake. Another fantastic confidence so you can experiment and bitter aubergine curry — you’ll
aspect to this course is that way it with global flavours and even consider learn how to balance spicy and sweet
also teaches you an optional healthy creating your own vegan business. flavourings.
approach to plant-based fuel. There On the other hand, if you are a chef
are lots of nuts, seeds, grains and thinking of producing your own vegan Gourmet Vegan Cookery
pulses included. menu, this course will be a massive Level: Intermediate
point of inspiration (and help). Dates: Saturday, 24th June 2017,
Vegan Summer Weekend Saturday, 16th September 2017,
Level: Beginner Learn Specialities: Saturday, 18th November 2017
Dates: Saturday, 15th July 2017 and Gluten-free and Vegan Baking
Sunday, 16th July 2017 Level: Beginner This 1 day course is for those of you
Dates: Friday, 8th September 2017 wanting to create, plate and serve
Learn how to cook sweet and savoury vegan food the same way as your
vegan food using local produce with Being vegan and gluten intolerant favourite ‘posh’ vegan restaurant.
the unordinary ingredients that have can limit your choice of doughy foods Using the best and newest vegan
been collecting dust in your cupboard. massively. Though, this course aims to ingredients (plus some unusual ones
From vegan cheeses, aqua faba, eliminate the barriers you have with too) you’ll learn to whip up 3 tasty
smoking, fermenting — you’ll have a bread, pizzas, pastries, empanadas, balanced courses presented to a high
fun packed weekend with fellow plant- flatbreads, crackers and desserts. By standard.
based foodies to chat to. learning about gluten-free flours, the
best vegan mixers and raising agents, Vegan Cheese Evening
The Pros: you’ll soon be turning your kitchen Workshop
Demuths Vegan Diploma into a pizzeria. Level: Beginner
Level: Intermediate Dates: Thursday, 13th July 2017
Starting dates: Monday, 16th October Myanmar (Burmese)
2017 and Monday, 15th January 2018 Teahouse Cooking Attend this class, and you’ll be closer
Level: Beginner to filling that moreish vegan cheese
Taught over a 2-week period, this Dates: Wednesday, 20th September hole supermarkets have failed to fill
diploma option is designed for those 2017 in your heart. This class will teach you
foodies or chefs who have already how to make cheese via fermenting
acquired some vegan cooking skills Learn to cook vegan Chinese, Indian nuts. You’ll learn to make a variety,
and knowledge, but want to take their and Thai dishes with this special from basic cashew cheese to labneh.
vegan talent to new heights. For non- Myanmar evening cooking class. From Plus, you get to eat them all up with
professionals the course aims to boost stir-fried salads, to sticky peanut tofu some sourdough at the end.


cooked and served delicious dishes there for 26 years until she sold it to her Head Chef in 2013. Prior to opening Demuths (one of Britain’s best veggie and vegan cookery schools) 17 years ago.. aspiring cooks and professional chefs who have attended Demuths Cookery School over the years. cakes mostly vegetarian courses to nearly 100% For everyday eating I like Mediterranean and sweet bread doughs without eggs or vegan courses within a couple of years is do you adopt quite a scientific or that the food will be bland.. gram flour batter. A WORD FROM. Thai and Mexican are high on my list of On our Vegan Gourmet Days we teach Whilst Rachel specialises in world favourite cuisines. Turkish I ran Demuths vegetarian restaurant in people how to cook. treat days! Cookery School… How do you approach creating a new If someone starting out as a vegan thinks Congratulations on the vegan courses dish? If you are trying to ‘veganise’ an old it’s too complicated to make vegan food. I also like to choose how to make restaurant quality dishes flavours and baking. "Can you teach us how to cook this dish?" how to veganise dishes. quality of eggs and aquafaba to replace the vegan food to be bland as there are so lightness of whisked egg whites. Our most popular vegan recipe on the fundamentals of Chef Demuth we decided Rachel Roddy.’ She created. Japanese and plate and spend time teaching plating up school. miso and nutritional Bath for 26 years and was often asked: For our vegan days. many flavour boosts that you can add. Demuths blog is our sticky toffee pudding to catch up with the plant-based cookery but I take inspiration from their recipes which is deliciously naughty and great for tutor to give you a real insight to Demuths and can easily veganise them. vegetarian and vegan cooking in Bath since 1984. you’re left in the capable hands of her team whom have been Who inspires your cooking style in terms What are your own favourite vegan under her mentorship both at the school of chefs? recipes? and the restaurant. what's your process? chilli F ounder and owner of Demuths. you know the I follow Anna Jones. We teach skills The cookery school started in 2000 and has such as how to make quiches with a Is there anything you’d like to add to gone from strength to strength. Rachel Demuth has been pioneering organic. Are you interested the Head Tutor in booking a class? Visit: demuths. Yotam Ottolenghi. you've started to teach– what's your classic. Rachel owned a restaurant in Bath which too was called ‘Demuths. They are not vegan chefs. you ask? Well. Can you tell me a little bit about how you In my cupboard I always have a stock of created the school? When you are creating dishes to teach tomato puree. Now. dried mushrooms. people want to learn yeast flakes. All you’ve got to do is calculate the time period Rachel has been experimenting with vegetarian and vegan food to understand that this is a chef whose passion for plant-based food hasn’t only excelled her own skills in the kitchen. all due to the rise in customer demand. but has been passed on to hundreds of foodies. how to make tofu and that? tempeh taste delicious with flavoursome At Demuths Cookery School the move from What cuisines influence you? marinades. 66 . It’s exact with your alternatives. she also teaches on cuisines that don’t rely on dairy and with lots of different elements on the many of the other cookery courses at her eggs. and how to make pastry. such as Far Eastern. techniques. dairy. I also like spicy food so Indian. shoyu. We use flax naturally vegan and don’t need any egg good to go back to basics and cook with batter or chia batter to replace the binding or dairy alternatives. what mission statement in doing so? process? general piece of cooking advice would At Demuths cookery school our aim is With baking where the original recipe you give them? to make plant-based vegan food taste contains eggs then you do have to be To start with choose recipes that are delicious and appeal to everyone. There is no need for seasonal fresh vegetables. And on those that Rachel doesn’t Chinese.

Taste and adjust the • 2 spring onions. It's a brilliant addition • 1 small red chilli. sliced has dissolved fully. Keep the beetroot separate. Place • Recipe and image suppled by Rob Wicks at Eat Pictures the vegetables. sweet potato and coriander. you'll onion and avocado. lightly cooking which originates from • 1 tbsp white sugar South America. as it will colour everything pink. • 2 multi-coloured carrots. in a Serves: 4-6 bowl.VEGETABLE CEVICHE For the ceviche dressing: 3 Dress the vegetables with the ceviche • 1 whole lime-zest and juice marinade and leave for up to an hour to Ceviche is a classic way of dressing and • ½ tsp white vinegar marinate. sharp knife. peeled in a small bowl and whisk until the sugar • 1 ripe avocado. With • Salt vegetables with the sliced spring a sharp. sliced finely amounts of lime. spicy and light flavour. except the beetroot. • A handful chopped coriander 67 . sugar and salt. vegetables. peeler or mandolin. finely chopped 4 Just before serving arrange the to vegetable dishes and salads. which soften slightly with beetroot as thinly as you can with a the acidity of the limes. peeled 2 Mix together the dressing ingredients • 1 small sweet potato. sprinkle with the find it works well with crisp or firm root 1 Slice the carrot. peeled • 1 raw beetroot.

Segment the grapefruit using a very sharp knife and add to the bowl along with the grated courgette.5g. Protein 10g. Fat 6. Salt trace 68 . sliced and dressed with a little lime juice For the dressing: • ½ small avocado. Toss with half of the dressing. this green dish provides tired Salads don't have to be boring — top them with bodies with a quick and sustainable a delicious and nutritious combo to cure cravings energy hit. peeled • Juice ½ pink grapefruit • Juice 1 lime • 1 tsp agave nectar • ½ red chilli. stoned. Per 100g Carbs 21g. Fibre 7. roughly chopped • Zest 1 lime • 1 courgette • ½ pink grapefruit • 2 baby gem lettuce • ½ small avocado.5g. Sat Fat 1. deseeded • Salt and freshly ground black pepper 1 Put all the dressing ingredients in a small food-processor or blender and blitz until smooth. 3 Serve with the baby gem and avocado and the remaining dressing drizzled all over. Season to taste.5g. Sugar 6. peeled. Grate the courgette using a food-processor or by hand. edamame beans. peas. Salad style GREEN GOODNESS Utterly wholesome and full of good nutrition. coriander and lime zest in a large bowl. 2 Put the black beans. drained and rinsed under cold water • 100g (⅔ cup) frozen peas • 50g (⅓ cup) edamame beans • 35g (½ cup) coriander. and replenish energy levels Serves: 4 For the salad: • 400g (6 cups) tinned black beans.5g.

roughly chopped • 2 tbsp olive oil • 1 tbsp red wine vinegar • 15g (½ cup) mint. Summersalads PEA AND GNOCCHI EXTRAVAGANZA Expect your carb cravings to be quelled and your energy levels boosted — all without leaving you feeling weighed down. Let out with a dash of water if the dressing is a little thick. Fibre counterbalance to the 5. Season to taste. Published by Kyle Books. 4 Put the gnocchi. halved lengthways • 100g (1 cup) mangetout.5g. 3 Put all the ingredients for the dressing into a blender and blitz until smooth.5g. Taste once more for If you're a chilli fan. adjust if necessary and serve. sugarsnap peas. peas. leaves picked • 15g (½ cup) basil. Fat 9g. leaves picked • Juice 1½ lemons and zest ½ • 1 tbsp pine nuts • Salt and freshly ground black pepper 1 Cook the gnocchi according to the packet instructions then drain and refresh under cold water. 69 . • Recipes taken from Skinny Salads by Kathryn Bruton. leave for a couple of minutes then drain and refresh as above. Sat Fat 1g. 2 Cover the peas with boiling water from the kettle. Photographed by Laura Edwards. Protein 8.5g. pour over the dressing and toss so all the ingredients are thoroughly coated.9g sweet peas. add ¼ teaspoon of chilli flakes to the dressing Per 100g for a lovely spicy Carbs 35g. Salt 0. mangetout and pea shoots into a big bowl. bloated or sluggish. Serves: 4 For the dressing salad: • 350g (3 ½ cups) vegan gnocchi • 150g (1 cup) frozen peas • 100g (1 cup) sugarsnap peas. Sugar 4. sliced • 70g (½ cup) pea shoots For the dressing: • 1 small shallot. seasoning.

MEDITERRANEAN SALAD JAR 1 Wash and dry all of the fresh 5 When ready to serve. fruit and tomatoes and drained finally the salad leaves and lemon juice • 70g (½ cup) tinned beans (white. Calories 93. peeled to loosen it. Thinly slice the beetroot (use out into a bowl and toss gently until a mandolin if you have one).9g. photography © David Frenkiel pitted sealable glass jars. perfect olives in half. Alternatively. Spoon the pesto into the • Image and recipe from Green Kitchen at Home • 8 black Kalamata olives.38g 2 Whisk together pesto and olive oil • 1 raw Chioggia beetroot.4g. courgette. Fill the jars with • 4 tbsp vegan pesto the olives and marinated artichokes. they last a couple of days courgette. covering all the veggies. Protein 1. rinsed and drained 4 Seal the jars to take on a picnic or • 2 handfuls mixed salad leaves store them in the fridge. shake A jar salad — easy to prepare. drained and base of two medium-sized wide-mouth by David Frenkiel and Luise Vindahl (Hardie Grant. cut the figs into quarters in the fridge and you get to do the (or the grapes in half) and halve the Per 100g bartender — shake to get the dressing tomatoes. • 1 courgette • 2 small figs or 8 seedless grapes 3 Arrange the beetroot slices around • 8 cherry tomatoes the inside of the jars. followed by the • 8 pieces marinated artichoke hearts.9g. 70 . Carbohydrates 5.9g. spiralise or shred the and eat straight from the jar with a fork! to transport. Saturates 0. squeezed on top. • 2 tbsp olive oil then the beans. Fat 6. £25). Salt 0.3g. Sugars 3. if unopened. shake the salad Serves: 2 produce. cut the coated in the pesto. They can keep • 2 tbsp lemon juice for a few days in the fridge. borlotti or kidney).

• 1 tbsp red wine vinegar 5 Place the liquid in a food blender with the remaining fresh red miso and the vinegar. Per 100g Calories 310. Summersalads CARROT. Garnish the salad with small mint or parsley leaves and serve. a summery salad spread. 7 On a serving dish. and then reduce the heat and leave quinoa salad. Salt 0. FENNEL 1 Rinse the quinoa and place in a pan AND QUINOA SALAD WITH MISO big enough to accommodate it along with 3x its volume of water. Bring to the A wonderfully colourful veggie and boil. beetroot and fennel. reserve in the fridge while • 1 tbsp fresh chopped mint the quinoa and beetroot cook. BEETROOT. Add the peeled whole baby beets and finish the dish with the dressing. just pushing off the delicate skins to show off the beautiful colours below. 2 Wash and trim the carrots. bring to the boil and then simmer • 1 x bunch baby candy beetroot for 20 minutes.26g • Recipes and images supplied by Tideford Organics . Carbohydrates 38g. Saturates 2.7g. Place the baby beetroot Serves: 6 into a small pan with 40g (1/4 cup) of • 1 x bunch baby orange carrots fresh red miso and the sparkling mineral • 1 x bunch baby purple carrots water. with a zingy fresh red to simmer for 12 minutes or until just miso dressing. Sugars 0. place the quinoa and then the mixed carrot salad. • 500ml (2 cups) sparkling water Remove the cooked beetroot and pass • 100ml (½ cup) olive oil the cooking liquid through a fine sieve. Finely slice the mint and parsley and add to the sliced carrot mixture. • 1 x bunch baby regular beetroot • 2 heads fresh fennel 3 Thinly slice the carrots. and great for do-ahead healthy lunches. and blend on a high setting whilst drizzling in the olive oil to create an emulsified dressing. • 150g (1 cup) quinoa • 60g (¼ cup) Tideford Organics fresh 4 Strain the cooked quinoa and place red miso on a tray to cool to room temperature. the fennel • ¼ head savoy cabbage and savoy cabbage and place in a large • 1 tbsp fresh chopped flat leaf parsley mixing bowl.0g. Put the dressing to the side. Protein 9.0g. 6 Peel the beetroot by hand. Fat 13g. The perfect addition to al dente (firm). keeping it at room temperature.

Sat Fat 1. • Recipes taken from Skinny Salads by Kathryn com) Bruton. Add a
few more • 7 or 8 thyme sprigs. A VERY BEAUTIFUL COLESLAW This is no ordinary coleslaw: it’s stunning in appearance and even more so in flavour. Salt 0. Massage the oil into the folds and picked and roughly chopped crinkles of the kale. olive Laura Edwards. pour over the bring back up to a boil. combine the sesame. leaves AND GINGER KALE oil. • 2 tsp sesame oil Remove and add the thinnest slicer 6 In a large bowl. and top with equal portions of kale. Published by Kyle Books. peeled • ¼ small white cabbage • ¼ small red cabbage • 100g (½ cup) kale • 1 small fennel bulb SEED BOWL WITH WILD RICE that all the pieces of kale are
coated in • 10g (⅓ cup) flat-leaf parsley. put the sesame oil and attachment and slice the white and red 1 Preheat the oven to 177°C (350°F. reduce vegetables and toss until thoroughly the heat.
 portions of the cooked rice in each bowl large bowl and add the herbs.5g.1g. keeping the cover on to 8. together. if needed. (Make sure the edges of the • 150g (½ cup) natural plant-based • 1 bunch kale. Saturates 1. Carbohydrates 9. Fat 5. season to taste. published by Sasquatch (£19.1g.6g continue steaming. Sugar 12. Salt 0.46g Carbs 13g. Gas the rice and stir well to coat. Per 100g minutes. Fat 0. • Salad Days by Amy Pennington. put in the kale. Protein 6. • Salt and freshly ground black • 1 tbsp poppy seed pepper • 1 tbsp anise 5 In a small bowl.9g. anise. and simmer until the rice Per 100g coated. and ginger. Drain off any remaining water Protein 3.0g. Tip out into a Mark 4). stemmed and torn into kale do not overlap). is cooked through and splits. oil. Photographed by 3 In a large bowl. leaves picked Serves: 4 drops of olive oil. grated is crispy but not charred. Turn the kale • 1½ tbsp Dijon mustard • 1 tsp kosher salt.5g.5g. kale and fennel.8g. Taste for seasoning and serve. 45-60 Calories 130. Add the rice and mix and serve.99. Season to taste yogurt or silken Tofu pieces
 with salt and pepper and put the baking • Juice ½ lemon • 3 tbsp extra-virgin olive oil
 trays in the oven.5g. 2 In a medium pot over high heat. Fibre and set aside. available from thegmcgroup. • 1 tbsp fennel seed poppy. plus more for chips over halfway through baking to • 1 tbsp olive oil seasoning help dry them out. food-processor and grate the carrot. Put equal cabbage. Toss to combine well so 72 .5g. and finely chopped • 470ml (2 cups) water
 4 Place the kale on two baking trays in
a For the dressing: • 225g (1 cup) wild rice
 single layer. and fennel seeds with the 1 Place the grater attachment on a • 1 tsp red chili flakes chilli flakes and salt. Serves: 4 • 2 medium carrots. Sugars 4. bring Sprinkle with equal portions of the seed 2 Mix all the dressing ingredients the water to a boil. Roast until the kale • 1½ tbsp cider vinegar • 2 tbsp ginger. Cover. Remove the baking • 1 heaped tsp English mustard • Freshly ground black pepper
 trays from the oven and set the kale • ¼–½ tsp chili flakes • 1 tbsp toasted sesame seeds
 chips aside to cool.

73 .

• Salad Days by Amy Pennington.99. Divide the salad evenly ripple on the surface). published by 6 While the carrots are roasting. add the tofu slices across four plates. tossing away the marinade. grated
 • ⅛ teaspoon ground cayenne pepper
 • 4 large carrots. In a large sauté pan over tablespoons oil. 4 Using a vegetable peeler or mandoline. 3 of tofu on each plate and sprinkle with baking tray and toss them with 3 to 4 minutes. 15 to 20 minutes. just until the tofu is damp. combine the tamari. divided • Kosher salt and freshly ground black pepper • 225g (5 cups) watercress
 • 2 tbsp toasted sesame seeds 1 Preheat the oven to 220°C (425°F.77g every 5 minutes. cut into
8 (1-inch-thick) slices • 60ml (¼ cup) tamari
 • 1 tbsp maple syrup • 1 tbsp fresh ginger. tablespoons of the oil. You may have to do this several times. peeled
 • 9 tbsp extra-virgin olive oil.
 3 In a small. 3 to with salt and pepper. gently squeezing out most of the liquid. Do not throw Calories 133. available from thegmcgroup. Lay the tofu slices in the marinade and set aside. and 2 tablespoons of medium-high heat. Season to taste the other side until brown and crisp. Turn them over and cook sesame seeds before serving. Carbohydrates 4. slice the carrots by making long. the remaining 3 Sasquatch (£19. Arrange two pieces 74 . Roast the carrots 4 minutes more. and cayenne. Remove the tofu from Per 100g until they are burned on the edges and the heat and set aside. thin slices down the length of the root. Serves: 4 • 400g (12-14 oz) tofu. Salt 0.5g. Fat 11g. have softened.1g. for at least 15 minutes and up to an hour. heat 3 tablespoons the marinade and toss until the greens of the oil. syrup. Saturates 1. ginger. Sugars 3.0g. Summersalads ROASTED CARROTS WITH SESAME TOFU AND WATERCRESS This dish is one to save for the latter part of summer as the roasted carrot will give you a sweet bitter taste of autumn. 7 In a large bowl. Gas Mark 7).6g. shallow pan or on a baking tray. turning occasionally. sauté carrot ribbons. When the oil is hot (it will are well coated. Protein 4. put the watercress. 5 Put the carrot ribbons on a large and cook them until crisp and the tofu.
 2 Press the tofu slices between a layer of paper towels.

2 Select Variable 1. cubed 3 Add the chipotle. desired. • 1 red pepper. roasted. and slowly increase to the highest • 455g (3 cups) seedless speed.06g open flame until blackened. seeded. peeled. Roast corn over flame. watermelon. garlic.4 litres container in the order listed and secure 2 Roughly chop the roasted red pepper Combine in diced a large-size bowl with the watermelon. Turn machine on and slowly • 2 spring onions.2g. diced oil. and cut the corn off the cob. 5 Transfer to a pitcher and thoroughly chopped chill before serving.5g. cut off the cob tomatoes. • 455g (3 cups) English cucumber. soaked 3 for hours. Put into a paper bag for 5 minutes then peel off • Images and recipes supplied by Chef Bibby charred skin and remove seeds and Gignilliat for Vitamix (vitamix. • 2 tbsp olive oil • 2½ tsp salt Per 100g Calories 35. • 3 tbsp lime juice • 5g (⅓ cup) fresh coriander leaves. 1 Roast the red bell pepper over an Protein 0. Fat • 1 chipotle in adobo sauce. Blend until smooth and creamy. then to • 1 garlic clove.1kg (3 cups) red heirloom onions. seeded. Blend for 30 seconds. cut into pieces increase speed to Variable 10. stemmed.7g. Carbohydrates 4. or heat for a hot chai latte. drained • 960ml (4 cups) water • 3 Medjool 75 . Turn machine on • 1 ear of corn. Saturates 0.4g. salt and lightly Sugars 3. Vitamix container and secure lid.2g. peeled High. quartered 4 Transfer the mixture in batches to the • Images and recipes supplied by Buffy-Ellen Gill for Vitamix (vitamix. Salt 0. and cucumber. SPICED CHAI MILK Yield: 1 litre • 125 g (1 cup) cashews. olive 5 Chill and serve with ice cubes if tomatoes. 1 Place all ingredients into the Vitamix Yield: 2. lime juice. rinsed. pitted • 1 tsp ground cinnamon • 1 tsp vanilla essence • ½ tsp ground cardamom Fancy a liquid lunch? • ½ tsp fresh ginger root • ½ tsp ground cloves • ¼ tsp ground black pepper • ⅛ tsp sea salt WATERMELON GAZPACHO stem. Select diced Variable 1. coriander. turning frequently until the corn is charred. adobo sauce. spring • 1.

we appreciate every second of importantly. Though. canapés are creation? Or. but we strongly believe it’s come to fit the meaning of quality time with friends and family. Yet. cook own bunting or banners from it. alongside getting the chance to used as a starter if you are opting for a more formal form of al fresco dining). Time to dine Al F r e s c o Everything you need to know to host the perfect summer garden party T here’s something blissful and dreamy about nibbling on canapés and sipping cocktails. moustaches or little speech bubbles in just one bite- it. The herbs and spices. You sweet. In spontaneous and fun. just have fun. a selection Give it a go. unpredictable and spontaneous British only rules you need to Décor Tip that isn’t to say you summer skies our al fresco dining follow are: breathe in Have you got any unwanted couldn’t try topping activities can feel a rarity. perhaps you want to parties (no matter how big or small) are basically appetizers (or they can be double your dip up as a salad dressing? 76 . Delicious dips before you know it you are making Do you like to dunk pitta bread. The Mediterranean term ‘al fresco dining’ might have originally implied simply eating outside. pleasing to rays from the comfort of our own back fancy. For as long can also use unwanted cupboard opportunities we get to tuck into some whatever vegan to make to make selfie photo booth as they are finger seasonal grub underneath the sun’s food tickles your props. comfort foods or table and it suddenly feels like you are moments (and foods) to summer superfoods. place on your outdoor dining some sweet summer ends cut off. and fill with summer expressions. on holiday. soak clothes or cardboard? Make your with something very reason. Small in size. and veggies into a saucy that’s the beauty of it. you can innovate Then colour and paint how you wish Pile a tray with rye toast. whilst socialising with friends as your favourite summer chill playlist meets the sound of singing birds and a warm subtle breeze. and most into different shapes like glasses. followed by a roasted or fact. that thought probably feels like experiment with foods that can sautéed vegetable seasoned with one big fantasy.summer garden Originating from France. the few and far between up the sun. memories long into the night. for that the fresh air. We and stick them on to a BBQ skewer your canapés using of homemade jams and freshly brewed promise you’ll have which has had its sharp either seasonal coffee. Cut the cardboard pieces held. because thanks to the be enjoyed outdoors . And Creative canapés corn chips. canapés tend to consist of a small piece of bread (traditionally stale) or pastry with savoury layers like a compound of vegan cream cheese or hummus. and months. Invite all your family and reminisce on in the chillier friends round for a BBQ or buffet. the eye and gone garden.

along with mains and appetisers dip and an endless list of flavoured is not ideal for those who are hosting a hummus. You don’t paprika infused aromas around want to fall short of plates. Plus. Instead.there are thousands of vegan last-minute alfresco party. if you are delicious smoked dishwasher worthy too. couscous curry infused sizzle on the BBQ and serve with cinnamon. they taste so good you might corn on the cob. serving dishes and spoons. but we think a taste Fire up your BBQ of the Mediterranean or Mexico is the The famous summertime cooking perfect one pot grub when hosting in method/apparatus not only the garden or outdoors during gives vegan food a yummy the warmer months. If you are in need of summer seasonings to accompany three) type of person when it comes to some inspiration head to page “48” your mains. sweet tomato based sauce. create the colours. Palm one big vegan Get your hands leaf and natural bamboo tableware paella to feast are great summery additions on some seitan from round your to outside dining. peppers. We discussed the dips but we didn’t fresh smoothies. 77 . veggie stick. guacamole and black bean vegan marshmallows. one delicious dish? You can choose any cuisine you wish. You can buy sausages to them lacquered in a variety of garden table. rice and pastas talk about the chips. hot corn dishes. (or all favourite fruits. raisins and a in a charcoal toasted’ll be pleasantly your own plant-based ‘ice cream’ or opted for a Mexican cuisine. or infuse some fresh greens. vegetable pate. but it also releases Tableware Tip sweetcorn and Don’t forget to kit out with delicious smoky seasonal tableware. Super summer sides supplemented with Aquafaba. Whether drizzle of agave syrup. you can make Photography: Alyssa Joy Photography your garden. beans. sweet dishes that have traditionally some bowls of olives and nut varieties used egg or dairy. lentils. Make sure craving something vegan hotdog. dips seem to taste extra Mediterranean good when enjoyed in the garden. shake-up some salad. We’re There are only two rules to summer thinking along the lines of an Aquafaba We’ll drink to that side dishes: you can never have too Meringue covered in fresh fruit and a Drinking luscious liquids is just as many and you have to share. pitta bread. there are lots of grains. an al fresco dinner it’s probably best Classic Vegan Cocktails with lots of rich foods. Using chargrilled flavour. Or if you surprised how many satisfying desserts sorbet? Or if you enjoy baking replacing want to keep things simple. why dips out there to dish up to your family don’t you channel all your focus into and friends when feasting in the sun. round. Plus. avocado have a hard time evenly sharing them. you fancy whipping up a sesame carrot Put together a punch. Vegan nachos covered in vegan Whether you opt for traditional toasted If you’ve planned the gathering in sour cream. these can easily be around the patio. some mouth-watering vegan desserts. Are you a corn sparkling or still water with your you can season with zesty fruits and tortilla. Dessert dreams Just be sure to supply your BBQ with They do say ‘a party without cake is enough wood or charcoal so you have just a meeting’. or toasted nut advance. barbequing either. together your own try a chickpea and bean/veggie burger. Sometimes making multiple side guacamole. Eatingalfresco Either way. so it would be rude not plenty of burning materials to fuel to supply your friends and family with favourite) so there is enough to go flames for something sweet on the grill. this is a good scooping up tasty dips? When hosting and you’ll find our Essential Guide to opportunity to sneak in the nutritious. just place can be made on the grill. Some with so many spices and seasonings vegan enchiladas wouldn’t go a miss you can add to the grill. and Mexican mains From salsa to vegan sour cream. and even cabbage creates scrumptious seasonal garden party food too. why don’t you try making hummus are a good start if you have and fruit skewers. vegan mac ‘n’ cheese or quinoa Sharing is caring cocktails and mocktails. which also makes them Or. asparagus. blitz some tabbouleh. essential to al fresco dining as food. or rice. Put you’ve stocked up on your a little heartier cocktail glasses. to supply all three (plus extra of your rich recipes. mushrooms.

mix the paste with cheese. Once ready. Once removed from the oven leave to stand for 5 minutes. Drizzle the salad with olive potato slices. 2 grated let cool for 5 minutes. and leave to cool in the fridge for 5 minutes. Whilst that cools. followed by a sprinkle of your favourite vegan vegan bread crumbs into the mixture. Now. Blend until the mixture is smooth and then add isn’t too thick. 3 GARAM MASALA HUMMUS WITH TOASTED SESAME SEEDS Add one tin of chickpeas (half liquid drained). 6 CARROT AND CASHEW BURGERS Pop 600g (4 cups) of grated carrot into a food processor with a tin of drained chickpeas and 1 small onion chopped. Now add 2 tbsp of hemp seeds. Wash two medium sweet potatoes and cut into melted add the corn to the frying pan for 15-minutes regularly turning so that ½ inch thick slices. spoon the avocado mix with a tbsp onto the sweet carrots. Now. remove from heat and serve. Take out the blender. If you would like more of a seasoning or spice. Once slightly softened. cut vegan Nutella mixture over the pastry as thick as you would like. Once golden. cacao nibs. 60ml (1/4 cup) of freshly 9 ALMOND BUTTER ‘ICE CREAM’ squeezed lemon juice. 2 tablespoons of tahini. Once the butter has nearly Preheat oven to 200° (400°F). (Feel free to add any extra fruit). When the corn vegan butter. Remove from the oven 7 PAPRIKA CHARGRILLED CORN ON THE COBB and garnish with basil and watercress. 2 tbsp of melted coconut oil. Sprinkle with a handful of coconut shreds and place salad in fridge until ready to serve. heat a glug of olive oil in a frying pan with cacao powder. 1 tsp of vanilla extract and 60ml 50g (1/2 cup) pine nuts until they are slightly toasted. Don’t forget to get the ice cream out 2 tbsp of water. and mix. Add zest of one lime. olive or nut oil mixture to one side whilst you place the remaining 100g (1/2 cup) grated carrot into a frying pan at medium heat with a little olive oil. Top with pomegranate and the canapés are ready to serve. Stir the about 10 minutes before serving so it doesn’t bend your spoon. remove lightly grease a baking tray. 45g (1/3 cup) whole almonds. Using a little bit of vegetable. 2 tsp vanilla extract smooth. Blend until the mixture forms a spread consistency. Pour the liquid mixture from the blender into a freezer-safe container. 45g (1/3 cup) Brazil nuts. 3 garlic cloves. take out of the oven and berries. Italian herbs give it a bit hands and roll into burger. Spread the chopped cherry tomatoes and your choice of fresh herbs. minutes. Blitz all the ingredients until cup) soft pitted dates. mash-up 2 whole avocados in a mixing bowl. Put this 78 . Then take into the garden to tear and share. When the sweet potato is cooked and golden. 25g (1/4 cup) To make the filling of the peppers. s c o 10 Amazing Recipes A l f r e 1 AUBERGINE PIZZA CANAPéS Preheat oven to 200° (400°F). 2 tsp of vegan soy sauce and a dash of coconut milk. 240g (1 cup) natural almond butter. plus some basil and cayenne pepper to the avocado mix. over half way through their cooking time. cut the aubergine into thick round slices from heat and add to the mixture from the food processor. add a sprinkle of peanuts with a small handful of coriander to serve. roll out vegan pre-made puff pastry into a round pizza shape. then place in the oven for 15 15-20 minutes then serve. oil so that it is lightly coated. Pulse until the extra ingredients are mixed. slice 3 the top off 6 red peppers and deseed the inside. Before placing on the BBQ. Place these in the oven for 30-40 minutes flipping the slices appears slightly golden and softened. Add 140g (1/2 cup) (1/4 cup) coconut milk. Also add a tsp of tahini. over a medium heat. Remove from heat and stir in 3 chopped spring onions. 75g (1/2 cup) pomegranate. in the freezer to firm for about 5-6 hours. Sprinkle with any extra toppings 4 SWEET SATAY SAUCE you wish to add (maybe some more almonds or cacao nibs) and then place Mix 4 tablespoons of natural crunchy peanut butter with 2 tsp of curry powder. remove from blender to bowl and sprinkle with in 95g (1/2 cup) dried cherries. a handful of Now. 1 deseeded and 8 NUTTY SUPER FOOD SALAD chopped chilli. more of a pizzeria flavour. Once chilled. Place these slices spread on a baking tray greased with all the corn cooks and absorbs the buttery paprika flavour. and 1 tsp garam masala to a blender. and a handful of spinach to a salad bowl. Place the stuffed peppers on the BBQ for Add a sprinkle of cinnamon and coconut sugar. Now. Mix Add 225g (1 cup) of kale. Whilst these are cooking. AND POMEGRANATE melt 3 tbsp of vegan butter with 2 tsp of paprika. cumin and cayenne pepper then blitz until the mixture forms a thick paste. wholegrain rice and then stir in 250ml (1 cup) vegetable stock and boil for 10 Once your chocolate spread is complete pour into a bowl and leave to the side. ingredients together well. dunk your corn into a saucepan of boiling water and let boil for 5 minutes. 35g (1/4 cup) chopped almonds and a tbsp of sesame seeds to serve. a pinch of Put 300ml (1 ½ cups) of unsweetened almond milk into a blender with 175g (1 paprika. 10 BANANA ‘NOT NUTELLA’ PIZZA Preheat oven to 200° (400°F). add 75g (1/2 and place them well spread on the oiled baking tray. To make the ‘Not Nutella’: mix put 150g (1 cup) 5 CHARGRILLED PINE NUT STUFFED PEPPERS roasted hazelnuts in a blender with 115g (1/3 cup) maple syrup. While blending add a good glug of olive oil to ensure the hummus and 2 tsp of almond extract. Now. a handful of dried goji well. On top of each slice add cup) of smashed cashew nuts (hit in a bag with a rolling pin) with 100g (1 cup) a couple of tbsp of marinara. spoon in the filling until bananas and spread across the sweet pizza. Now. In a frying pan. minutes. Pop in the oven for 10-15 minutes so the aubergine cooks and the cheese melts to a stringy consistency. the pepper reaches its full capacity. Cook on the BBQ for 15-20 minutes. remove the saucepan from 2 SWEET POTATO “CROSTINI” WITH CHILLI AVOCADO the heat and drain out the boiling water.

They’re This dinnerware set is made out of sugarcane fibre which is BPI certified compostable and made from 100 percent reclaimed and renewable material. quinoa a premium craft Czech and millet infused lager brewed with three with sweet potato. It’s straightforward to Corkcicle Chillsner beer cooler Freeze the Chillsner for 45 minutes and then place in your favourite summertime bottled drink. 100% chips are the perfect locally sourced organic tortillas for all your Saaz hops and sand- Mortier Pilon 5L friends and family filtered water from the Žatec foothills. chips gluten-free beers in the Made of to worry about having to spend even more time washing up after.. celialager. you don’t want mortierpilon. It’s airtight seal and thermal coolant ensures the drink stays cool until there isn’t any more left to swig on. and use 3-4 times less carbon way to serve your friends and family followed by salsa a tasty effervescent wouldn’t go a miss. ingredients: Moravian hemp and buckwheat malt sourced from the — Luke’s wholegrain Bohemian amaranth. corn. this chic bowl is Master Cocktail shaker. CELIA Organic is kikkerlandeu. dinner party or picnic. When you’ve spent hours themselves or serve. Amaroni Rebu Kikkerland’s Mix Ombre Salad Bowl Master Cocktail Amaroni Home’s summer 2017 ombre salad bowl Shaker is the perfect table piece for all kinds of food feasts Shake up a cocktail of your you find yourself holding this summer. Whether guest’s choice in the Mix it’s a BBQ. made from tropical bamboo and plant extracts. but Kikkerland provide you with one too. prepping for your garden party. corkcicle.. repurposecompostables. fridge.Al fresco Eatingalfresco Products Our pick of the best. and nutrient-packed planetorganic. and if you are short for Luke’s Sweet CELIA Organic BEER inspiration not only do you You’ll want a crate of have our cocktail guide in Potato & Hemp these 100% organic this issue. The fermentation crock comes complete with a filter and tap valve Sugarcane Disposable so you can either Outdoor Dinnerware let your friends help Let’s be honest. It has Kombucha Crock to dunk deep into their favourite a refreshing delicate This Kombucha bitterness and citrusy brewer is a great summer fruit tea on tap. These dipped in guacamole 79 .

drained and a food processor fitted with the blade 6 Place patties onto a baking tray and rinsed attachment. Gas 5 Place coated patty into hot oil and Mark 6). Protein 8. quinoa. Saturates 0. • 25g (¼ cup) Japanese breadcrumbs scoop a handful of the burger mixture • Recipe Creation. With your hands. The mixture should be well • ½ tbsp black pepper blended but not too smooth. Sugars 2. onion. each.8g. sear on each side.7g. then let run for 30 burger toppings. Photography: Alyssa Joy Photography breadcrumbs and coat both sides. Place into Ann Haithcock. Fat 5. ahappyhealthyheart. Per 100g • 2 tsp smoked paprika Calories 197. 1 Heat olive oil in a large frying pan. and seasonings to the bowl of • 500g black beans. Repeat process with all patties. Carbohydrates 25g. bake for 15 minutes. about 3 minutes 80 . • 1 tbsp dried oregano 4 Pour breadcrumbs into a small. Set and Food Styling: Melissa • 3 tbsp olive oil and mold into shape. • ½ tbsp sea salt seconds.8g. chopped incorporated. • 95g (½ cup) cooked quinoa • 2 garlic cloves 3 Pulse 4-5 times until well 7 Serve warm with your favourite • 75g (¼ cup) red onions. BLACK BEAN QUINOA BURGERS 2 Add black beans. Salt 0.33g • 2 tsp chilli powder shallow bowl. Preheat oven to 200º C (400º F.4g.

Per 100g • 2 tsp sea salt Calories 102. Serve at 2 Place romaine face down on grill and room temperature. Eatingalfresco GRILLED ROMAINE SALAD WITH 1 Preheat grill to high. make dressing by • 2 tbsp balsamic vinegar combining balsamic vinegar. Set and Food Styling: Melissa • 1 tbsp whole grain mustard oregano and thyme. Serves: 6 5 Drizzle dressing over salad. Cut romaine 4 Sprinkle romaine with salt and BALSAMIC DRESSING hearts in half length-wise and drizzle pepper. with 1 tablespoon of olive oil. Meanwhile. • 3 Romaine hearts sear for 3 minutes or until grill marks are • 2 tbsp olive oil present. Ann Haithcock. Fat 7. mustard. • 2 tsp black pepper 3 Remove from grill and allow to cool Protein 2. Salt Photography: Alyssa Joy Photography • 1 tsp dried oregano • 1 tsp dried thyme 81 . • Recipe Creation. Carbohydrates 4.3g.1g.6g. Sugars 2. ahappyhealthyheart.39g • 25g (¼ cup) pistachios slightly.7g. then top with pistachios. Saturates 1.8g.

you will always have a supply for your next barbecue. COVER These bratwurst RECIPE sausages can be prepared in advance and even frozen. 82 . So.

Finely chop or crush the cool down completely. combine the • 4 large potatoes ingredients in a small cast-iron frying 2 Cut the dough into 8 portions. Sugars 1. • 200g (1 cup) small. 3–4 minutes each side. fragrant tomatoes 4 For the herb quark (cheese). • ¼ tsp pepper • Recipes from Vegan BBQ by Nadine Horn & Jorg Mayer published by Grub Street Per 100g 1 Make cuts at very short intervals Calories 383. Cook the potatoes over ingredients separately. 83 .0g. They. first stirring with a wooden spoon. across the width of each potato. of cling film. mix the dry and wet a toothpick. these will • 1 crushed garlic clove serve as a practical • 2 tsp salt spacer. For the herb quark: 4 Brush the sausages with rapeseed oil • 2 tbsp chopped chives 5 Serve the potatoes and tomatoes with and grill them over direct heat for • 2 tbsp chopped parsley the herb quark (cheese). Are. Leave to • 2 tbsp olive oil the parsley.1g. Extras: • 4 tbsp rapeseed oil • 4 white bread rolls HASSELBACK POTATOES WITH 2 Place small pieces of the flavoured • 8 tsp mustard HERB QUARK AND TOMATO butter on the potatoes. • ½ clove garlic • 150g (½ cup) vegan quark (or your Per 100g 5 Warm the bread rolls in the barbecue favourite soft cheese) Calories 156. Salt 0. Eatingalfresco GRILLED BRATWURST Once you’ve had a bite of these vegan hot dogs you will find yourself wanting a BBQ even more often. ingredients. Shape • 4 slices vegan butter pan and cook them together with each piece by hand into a sausage and the potatoes over indirect heat for 30 roll each one tightly in a 20 x 20cm sheet For the tomato confit: minutes.2g. Salt 0.9g. Do not cut right through the potatoes. Remove the • ½ tsp coarse sea salt garlic and mix together with the other clingfilm. Carbohydrates 12g. for 2 minutes. Saturates 3. Fat 10g. wrap them in CONFIT baking paper and hold it closed with 1 For the seitan. Sugars 4. Fat 7. Good. Next. together. mix them Serves: 4 indirect heat for 45–50 minutes. Makes: 8 sausages For the sausages: • 140g (½ cup) vital wheat gluten • 1 tbsp cornflour • 1 tbsp nutritional yeast • 1 ½ tsp onion powder • ½ tsp ground ginger • ½ tsp grated nutmeg • ½ pepper • 1 pinch allspice Put the potato • 300ml (1⅓ cup) lukewarm water you are going to • 1 tbsp vegetable oil cut between two • 1 tbsp agave syrup chopsticks.5g. Saturates 0. fill each • ½ tsp cider vinegar Protein 2. Knot the ends. For the potatoes: 3 For the tomatoes. and Carbohydrates 21g.71g all along its length.9g.78g one with two sausages and top with • ½ tsp salt mustard. Protein 58g. cut them open. cut the 3 Put the sausages in a steamer and • 4 cloves fresh garlic chives into thin rings and finely chop steam them for 30 minutes. So. and then kneading well by hand.

Gas Calories 142. BBQ GLAZED VEGAN SPARE RIBS Makes: 14 ribs For the seitan: • 200g (1 cup) vital wheat gluten • 2 tbsp nutritional yeast • 1 tbsp cornflour • 2 tsp garlic powder • 1 tsp paprika • 1 tsp ground fennel • 175ml (¾ cup) pineapple juice • ½ apple. Salt 0. 20 minutes until tender. • Taken from Proper Healthy Food by Nick Knowles Mark 5).16g heat with the lid closed for 10 minutes. mix the oil and roughly chopped 4 To assemble the salad. Fat 15g. Once cooked. Salt 0. first stirring with a wooden • 175g (1 cup) sweet potato. whisk together all the published by BBC Books. Place the An-drew Burton Protein 13g. In a jug. • 2 tbsp tahini paste 6 Sear the marinated side for 4 minutes • 2 tsp agave syrup Per 100g over direct heat. 1 Preheat the oven to 180ºC (375ºF. ingredients separately. maple bite-sized pieces syrup. toss the corn mustard until smooth. Then leave to cool. • Small bunch coriander leaves. Next. grated • 2 tbsp soy sauce • 2 tbsp olive oil For the marinade: • 1 tbsp olive oil • 1 tsp mustard Extras: SUPERFOOD SALAD WITH MISO kale in a large mixing bowl and toss with • 12 tbsp barbecue sauce (recipe AND TAHINI DRESSING the dressing. Place the 5 Mix the barbecue sauce with the oil • 1 tbsp white miso paste avocado slices on top and sprinkle with and brush evenly over the spare ribs. pomegranate For the dressing: seeds and pumpkin seeds. Fat 5. • 90ml (⅓ cup) rapeseed oil a handful of coriander. • 1 garlic clove. • 6 tbsp olive oil carefully running your knife lengthways • 1 tbsp maple syrup down it. grated Protein 3. mix them peeled and diced remove from the oven and set aside. Roast in the same oven as the Cut vertically down the middle and • 50g (⅓ cup) pumpkin seeds squash for 15 minutes until just charred. Place the corn kernels and 3 Spread the dough over a 20 x 30-cm • 2 corn on the cobs broccoli in a roasting tray and drizzle baking tray lined with baking paper and • 140g (1 cup) tenderstem broccoli with the remaining olive oil. Layer up with the squash and bake for 35 minutes. together.8g.99 photographer Carbohydrates 9. salt and press firmly with the back of your hand. mix the dry and wet • 175g (1 cup) butternut squash. • 1 ripe avocado. £14. Saturates 0. torn into potato with half the olive oil.1g. Sugars 6. broccoli. Brush the • Salt and freshly ground black through the kale and portion onto 4 marinade evenly over the seitan and pepper plates. sliced Remove and allow to cool slightly.6g. peeled spoon.2g. • 75g (½ cup) pomegranate seeds pepper. Gas For the salad: 2 Toss the butternut squash and sweet Mark 5).2g. • 140g (½ cup) rainbow kale. sweet potato. make six cuts across the dough. then turn the ribs over • Juice 1 lemon Calories 184. 4 For the marinade. Per 100g 1 Preheat the oven to 190°C (375°F. salt and pepper and roast for 2 For the seitan. Saturates 1.9g.0g. and finish cooking them over indirect Carbohydrates 7. then set aside while you opposite) make the rest of the salad.44g 84 . ingredients for the dressing. grated • ½ red onion. Sugars 3. This helps to • 2 tbsp olive oil Serves: 4 soften the kale. and then kneading well by and diced 3 Cut the kernels off the corn cob by hand.0g.

stirring from time to time. • Recipes from Vegan BBQ by Nadine Horn & Jorg Mayer published by Grub Street 85 . Eatingalfresco For the barbeque sauce: • 1 onion • 2 tbsp rapeseed oil • 2 cloves garlic • 450ml (2 cups) tomato passata • 120ml (½ cup) cider vinegar • 2 tbsp Worcestershire sauce • 2 tbsp sugar beet syrup • 2 tbsp muscovado sugar • 1 tsp salt • 1 tsp paprika • 1 tsp pepper • ¼ tsp chilli flakes • ½ tsp ground cinnamon • ½ tsp ground star anise 1 Finely chop the onion and combine with the oil in a hot saucepan. Sweat the onion for 5 minutes over a medium heat until it turns translucent. 2 Finely chop or crush the garlic. Reduce the sauce over a low heat uncovered for 40 minutes. Add the other ingredients and bring to the boil. add it to the onion and cook for another 2 minutes.

lakeland.01g • Recipe and image supplied by Lakeland. Carbohydrates 17g. Cut each half in half again to give you 4 quarters with green leaves attached. Simply place the prepared pineapple • A little oil. or until the coconut is lightly toasted and the chocolate has melted. and sprinkle over the under (skin) side of each pineapple wedge. mix the sugar and cinnamon. Sugars 17g. 4 Place the pineapple wedges core side down first on the barbecue. Per 100g Calories 136. Salt 0. BARBECUED PINEAPPLE WEDGES WITH COCONUT This recipe can also be AND CHOCOLATE cooked under a medium • 1 medium pineapple preheated grill. carefully cut out the core and discard. • 15g (⅛ cup) dark chocolate shavings until golden brown. for brushing wedges onto a foil-lined grill • 25g (⅛ cup) light soft brown sugar pan and cook as above but • ½ tsp ground cinnamon for 6-8 minutes per 5 Scatter the chocolate shavings on the top of each wedge. sprinkle over the coconut and grill for a further 1-2 minutes. Carefully cut vertically through the green leaves and the centre of the pineapple to give you 2 halves. Protein 0. using a small knife. Carefully cut the skin from each wedge.6g. and cook for 3-5 minutes or until golden brown. Serve immediately. • 15g (¼ cup) coconut flakes 1 Using a sharp knife.3g. cut off the base of the pineapple and discard. Carefully turn the wedges over so the core side is now facing up and grill for a further 3-5 minutes. 3 Preheat your barbecue according to the manufacturer’s instructions and lightly oil the metal grill. Leave to sit for around 10 minutes so the pineapple juice dissolves the sugar. running the knife along the inside of the skin to 86 . Fat 6. 2 Place each pineapple quarter skin side down and. Discard the skin and you will be left with 4 cored skinless wedges with leaves attached. Turn each over and sprinkle the other side so the cut sides are also dusted. In a small bowl. Saturates 3.

Carbohydrates 13g. guests can cook the corn 87 . cooked and slightly chargrilled. finely sliced 4 Prepare and light the BBQ. halved • 3 tbsp hoisin sauce 2 Mix all the marinade ingredients 6 Remove the corn from the BBQ and • 3 tbsp rice wine vinegar or sake together in a small bowl. 2. Salt 0. • 2 red chillies. turning SKEWERS of boiling water for 5-6 minutes until carefully with tongs and basting with chopped 5 When cobs.1g. peeled 3 Divide the corn cobs between 3 Per 100g and finely chopped skewers and brush evenly with the Calories 74. • 2 tbsp dark soft brown sugar • 15g (¼ cup) fresh root ginger. Fat 1. Sugars 8. deseeded and finely lakeland. and chilli to serve.69g • 2 tbsp soy sauce • 4 spring onions. Saturates 0g. Protein • 2 tbsp agave marinade. then drain and refresh under the remaining marinade until it is evenly • 6 mini corn on the cob or 3 whole cold water. • Recipe and image supplied by Lakeland. reserving half sprinkle with the reserved spring onion • 3 tbsp tomato purée the spring onions and chilli for garnish. Eatingalfresco ORIENTAL MINI SWEETCORN 1 Cook the corn in a large saucepan for 3-4 minutes on each side.2g.

99) Photography © Myriam Gauther-Moreau 88 . which is a powerful antioxidant. 2 Add fresh herbs and spring water in the jar. its fresh herb fragrance blends well with pineapple. Pineapples are also rich in manganese. bromelain. helps to prevent tumors. Peel the kiwi fruits and cut them into pieces. Place the chopped fruit with the lemon juice in a jar. Leave to infuse for at least 12 hours in the fridge before serving. contained in pineapples has multiple beneficial properties: it is an anti-inflammatory. 3 To enhance the fruit flavours. and one of the fruits richest in vitamin C. When ready to serve. • Detox Waters by Géraldine Olivo (Quadrille. Kiwi fruits are an important source of vitamin K. add a few sprigs of fresh coriander. and is beneficial to the digestion and blood. SPARKLING KIWI COCKTAIL WITH PINEAPPLE The enzyme. £7. add the sparkling water to the drink. Makes: 1litre • Juice 1 whole lemon • 500ml spring water • 500ml sparkling water 1 Chop the pineapple flesh into pieces.

Eatingalfresco • 250g (1 cup) mixed red fruits RUBY WATER WITH MIXED RED FRUITS (cherries. which gives the drink for at least 12 hours in the fridge before serving. hibiscus flowers contain anthocyanins that • Detox Waters by Géraldine Olivo (Quadrille. where it is 1 Place all the ingredients together in a jar. strawberries. Photography © Myriam Gauther-Moreau Makes: 1 litre 89 . Leave to infuse known as karkadé. raspberries) & HIBISCUS FLOWERS • Juice 1 whole lemon Red fruits are rich in antioxidants and vitamin C. Rich in vitamin C. its tart flavour.99) are beneficial for patients with mild hypertension. they are • 2 tbsp dried hibiscus flowers believed to be a great help in preventing the onset of • 1 litre water certain cancers. £7. especially in Egypt. Tea brewed with hibiscus is popular across North Africa.

it’s the travelling and the dreamed of travelling the world.’ Manjula is the opportunity to test and try foreign food on unexpected opportunity that enabled our jollies. jumped at the chance and decided Having travelled through Northern to convert it into our dream home Spain and ventured into Portugal already. At the stunning and ‘getting out of here’ on a daily basis. leaving nutritious and delicious vegan dishes Estrela National Park in Portugal I made a your London flat and relocating to in different cuisines and mise en scenes.” opportunity to buy a minibus.” Victoria tells. or at our local restaurant. we found fantastic vegan eateries. Then. cuisines Victoria has come to love. with visible signs of a strong movement aspirations but not the funds to back We park up in new settings. Blog Victoria Cabin: Holder’s life in veganlust Meet the vegan food blogger cooking in a camper whilst circling the globe out of the blue we were given the ingredients with me so can live off grid. cooking an array of “I remember in the beautiful Serra I magine quitting your day job. towns or through “Go Vegan” graffiti all over the them up. on their blog. we all have the blog cabin on wheels. it’s the van we like to call ‘the stories she has to tell. along our London flat. The videos me and my Figueira beach I made a Chunky Chickpea However. We the vegan cook explains. magnificent coast and often had the others might dream of flipping their desks “My goal is to spread the joy of tasty beaches to ourselves. one woman who is more than husband create demonstrate vegan Chilli which was a perfect winter warmer. on wheels and named her Manjula. going to see next.” familiar with the life-changing decision is cooking in fun and unusual locations — Victoria recalls. I have all my spices and experiences Victoria encounters that set 90 .” she adds. Some might beautiful photography and quirky videos In winter we travelled along Portugal’s regard that decision as madness. I worked online and was tired countries with different ingredients at my cities. That’s pretty special. Sure. food blogger Victoria Holder (aka Victoria’s showing that despite limited space you “Another highlight of our trip to Creative Kitchen). but Victoria’s Creative Kitchen to hit the envision cooking up your favourite cuisine road.” you can’t help but wonder about the explains Victoria. vegan food. travel through Europe. to travel the globe. of the same view outside my window and fingertips so you never know what you are In hindsight. leek and celery soup and enjoyed it at the what once was a 16-seater minibus in the hope to inspire others through bottom of the Poco do Inferno waterfalls. now North Africa. can still cook delicious food whereever Portugal was Porto and Lisbon where “My husband and I set up our blog in you are. the Manjula isn’t just a dreamy blue spices she’s discovered and the food camper. We had big ideas and “Life on the road is always changing. and in its origin.

you are no with her.” types of food and cooking and often feel “We often visit local markets and I In between recreating different cuisines inspired by the local cuisine in different get a thrill from finding new ingredients and discovering new ingredients. “Lots of the ingredients look different As followers of her journey. I love to 'veganise' to develop new recipes. watching the sunset over the vegan cooking in fun cook for the people that we meet and mystical colour-changing dunes taking and unusual show them how delicious vegan food can in the surreal view. vegetable tagines have been was inspired to make a Moroccan style oaty energy balls which helped me to a culinary highlight and an inspiration vegetable stew with fluffy cous cous. Sahara with a stunning view of Erg “With my kitchen on wheels I love to Chebbi. and spark a fire in those like to think of it as an escapist form who are thinking about opting for an of cooking. In Morocco I has also been exploring natural landmarks traditional recipes from the places we visit discovered Daikon radish! I love root in each country: “My most special moment and create them in our camper such as vegetables and had never seen or tasted was taking on the mighty Jebel Toubkal. So. is that it is more traditional recipes. I the two day trek I made dark chocolate “Also. We fellow veganistas.” she to me. Veganlust her aside from other vegan food bloggers. “I am fascinated by all are vegan. food combinations that I may never have feed our minds just as much as our taste and I want to jump on the first plane out of considered before. I patiently wait for our Wi-Fi to reconnect for the final minutes of our interview.” she adds. flavour to vegetable stews and soups. whether you simply take away a tasty Spanish paella recipe from this interview. I have just bought my first see fruit and vegetables in such a variety experience as we aren’t currently in Morocco cooking and living on a minibus. we have no doubt that she has inspired you. On the The beauty of every dish she creates and use it and adding my own flare to more road I have learnt to be more flexible and posts on social media. but beach side in Portugal. which adds so much the tallest mountain in North Africa. Dipping freshly baked Moroccan Victoria explains.” power on when I felt like giving up. she become so used to cooking in. tagine pot and I have loved learning to of different shapes and sizes. explains. we watering roasted vegetable taste is from back in the UK and it is a pleasure to might not be able to fulfil the very same unforgettable. voice that she is driven to make her longer in your kitchen cooking a chickpea travelling plant-based passion motivate curry. but her visual documentation and storytelling enables us to have a pretty good idea of what it is like. bread into the tagine pot for that mouth. All you’ve got to do is take a look at here to embark on this experience You can tell by the tone of Victoria’s her Instagram and suddenly. It is fun to watch their reaction when I conversation about the art of veganising locations tell them my ‘No bake chocolate brownies’ traditional dishes. All I can think about is how Victoria has created a sense of ‘veganlust’ (a very strong desire to travel and try different vegan food) for us fellow foodies. For says. adapt my recipes to suit ingredients that than delicious plant-based fuel (it’s more At this point my tummy is all of a are available to me. buds. or whether Victoria has given you motivation to embark on your own journey.” she this one before. We get into a deep be. I can’t help but reflect on some of the stories she has just shared. Moroccan tagine or Spanish paella. vegan food. This experimental than a plate that provides our body with sudden desperately craving Moroccan way of cooking has led me to develop its needed nutrition). “We plan to continue pursuing this adventure as long as the wheels on the bus keep turning!" 91 . Victoria’s recipes baked bread dunked in Balsamic inspiration with the My goal is to animal-free diet. The videos is also informing fellow vegans in the Victoria tells me that she’s currently me and my husband countries she visits of good old’ vegan parked up on the edge of the Moroccan create demonstrate British classics too. And whilst she is sharing capability of taking your imagination and spread the joy of tasty all her incredible cultural creations dinner beyond the four walls you have through social media to us at home.” Victoria adds. Victoria countries and regions.

7g. Carbohydrates 11g. and coconut. • 60g (½ cup) dairy free chocolate • 1 large red pepper. Saturates 0.5g. simmer gently and bring to boil. dry spices. season with more salt and pepper if necessary. Protein 4. Next add the tomatoes and sugar (if using).28g CHUNKY CHICKPEA CHILLI tomatoes "Chilli on the Beach: Portugal's beaches • 400g (2 cups) tinned red kidney VICTORIA’S OATY ENERGY BALLS are beautiful. soaked free choc) for approx 1 hour and blitzed in Serves: 6 • 1 tbsp cooking oil processor • 4 tbsp peanut butter • 1 large onion. baked jackets or maybe sweetcorn fritters. Check and add more water if necessary. minced or cook.2g. pitted. 6 Stir well. beach and it turned out to be a perfect drained and rinsed thoroughly • 300g (3 cups) rolled oats winter beach warmer. 8 Add the kidney beans. 7 Turn down the heat. 12 Serve with rice or nachos. Cook for 3-4 minutes. seeds removed chunks and diced into small squares 2 When the oil is hot add onions and • ½ tsp salt • 3 large garlic cloves." • 1 tsp sugar (or chunk of dark dairy • 175g (1 cup) dates. peanut butter. stirring frequently for around 5 • 100g (1 cup) dairy free dark thinly chopped minutes. diced into small 1 Heat oil in large saucepan on medium • 4 tbsp agave syrup squares heat. chocolate • 1 heaped tsp hot chilli powder • Decorative topping of choice • 1 tsp heaped paprika 3 When onions are soft add the red (chopped pistachios. desiccated • 1 tsp heaped ground cumin pepper. choc • 400g (2 cups) tinned chopped them in flavour. 11 Replace lid and leave to stand for 10 minutes before eating. 9 Bring to boil and simmer for 10 minutes without lid on. and in February you have beans. Fat 1. 92 . cook for a further 5 minutes. date • 400ml (2 cups) vegetable stock 4 Add chickpeas and stir well to coat pieces. or perhaps sweet potato wedges. Per 100g Calories 85. 10 Taste the chilli. 5 Add the vegetable stock and mix well. chunks and salt. drained and rinsed thoroughly 1 In a bowl mix together the oats. ground cinnamon) • 2 x 400g (2½ cups) tinned chickpeas. drained and rinsed the place to yourself.8g. garlic. I made this Chunky thoroughly Makes: approx 30 balls Chickpea Chilli at the stunning Figueira • 140g (½ cup) tinned sweetcorn. add lid and simmer for around 20 minutes. Salt 0. Add plenty of black pepper and salt. sweetcorn and chocolate (if using). Sugars 2. agave syrup. Stir well.

throughout. 9 Add a little water and keep stirring Protein 8. 93 . 4 After several hours remove the mixture Carbohydrates 61g. add the thicken and chill. decorate with chopped nuts. Veganlust 2 Mix thoroughly to ensure that all the 7 Add a little water to a saucepan and 11 Put the balls into a fridge to set. Saturates 5. 3 Put the oat mixture into the fridge to 8 When the water starts to boil. Salt 0. Calories 406. ingredients are well combined and even place a glass bowl over the top.5g. The Best served chilled. 5 Return the balls to the fridge to set and harden.11g sized balls. ideally for a couple of hours 10 Dip each ball into the chocolate and or so. water should not touch the bowl. ideally over night. coconut or cinnamon while the chocolate is still 6 Break the dark chocolate into pieces. Fat 12g. wet. • Images and recipes supplied by Victoria Holder of Victoria’s Creative Kitchen. Sugars 35g.1g. until you have a smooth chocolate sauce. from the fridge and roll into small bite. chocolate to the glass bowl and allow Per 100g the steam to melt the chocolate.

Don’t forget to add your protein. lentil. let’s get grainy. or black bean kind of person? Just pile your favourite on top. Now. whilst Gwyneth started regramming her favourite bloggers bowls nearly a year ago. but judging on the influx in plant-based protein-packed bowls on multiple social platforms and restaurant menus lately. Deliciously Ella and Oh She Glows have been partly responsible for leading the ‘Buddha bowl’ bandwagon. but you get a good food selfie too. opting for a ‘Buddha bowl’ (or ‘macro bowl’. The possibilities are endless and you can tailor them to your favourite health foods and flavourings. watercress. chickpeas and nuts are popular options. the ’Buddha bowl’ is your court. How are you going to serve it? 94 . Though let us just highlight that this is just a basic formation of the food phenomenon. So. ‘earth bowl’. Though. Nigella Lawson. eating health foods from a bowl is an ancient Zen art of meditation that is performed to make you more self-aware and considerate about the foods and nutrients you choose to nourish and fuel your mind and body with. and plenty of thought. or whatever you fancy. cabbage. Are you a quinoa. choose some greens to make a base in the bowl. Believe it or not. Because if you didn’t photograph it. Go for spinach leaves. Be sure to add some monounsaturated fats. Known as ōryōki. zen What happened when met zucchini… Learn the real art behind putting 'Buddha' in your bowl T he Times may have dubbed the ‘Buddha bowl’ as a trend back in 2016. rice. Ella’s been serving her MaE bowls (aka Buddha bowls) for some months now. we think it’s fair to say they’ve well and truly secured a place in 2017. constructing and photographing your ‘Buddha bowl’ isn’t the only art behind the clean-eating trend. ‘protein bowl’) is a form of mindfulness. what exactly does your thought-fuel consist of? A good start is a bowl. whether it’s some chopped avocado or olives. kale. did it even happen? You could say Gwyneth Paltrow. For as long as there is a bowl. broccoli. nutrient- rich food. lettuce. Best described as deep-rimmed dishes overflowing with vibrant nutritious and delicious foods — all of which are carefully chosen and positioned so it’s not just your body that reaps its benefits. There are two other parts to the practice of ōryōki. Next.tofu. but the ‘Buddha bowl’ is the largest and most important as it represents the Buddha’s head that is flourishing with wisdom.

• 4 cloves garlic. Don’t hesitate to double excess oil. Resist the temptation to add design Mette Hornung Rankin. pepper in a food processor. If the mixture feels dry. Making it from scratch is pretty 4 Roll the falafel mixture into golfball- enjoyable. Blend until the chickpeas have been reduced to a • Recipes and images reprinted from Frugal Vegan fine paste and the ingredients are fully by Kate Koteen and Kate Kasbee. cumin. these falafel are a great supplement to 5 When done. 95 . until silky smooth. blender or food processor and blend garlic. juiced Serves: 4 • ¼ tsp cayenne pepper • 1½ tsp sea salt. • ⅛ tsp black pepper halved • 58g (½ cup) radishes. Of course. as there isn’t the pan. Page Street Publishing Co . too! This recipe is a good size balls and carefully place them in one to make with kids. The consistency should be just moist enough that you can squeeze a bit of the mixture between your fingers and it holds its shape. onion. on the outside and moist on the inside. sauce (See recipe) 2 Combine all of the ingredients in a 1 Combine the chickpeas. Falafel is fun to say and even more fun to eat. using the back of a spatula or much to it aside from throwing your fork to slightly flatten each patty. juiced • ¼ tsp black pepper • ½ cup (60 g) cucumber. parsley. Top with • 400g (2 cups) dried chickpeas. diced • 2 tbsp canola oil. salt and bowl with Israeli couscous. thinly sliced • ¼ tsp salt • 149g (1 cup) cherry tomatoes. Cook ingredients into a food processor and the falafels for 3-5 minutes on each rolling the mixture into balls. flour. coriander. baby spinach. Serves: 4 cucumber. Buddhabowls FALAFEL BOWL WITH ISRAELI 3 Heat 2 tablespoons (30ml) of canola COUSCOUS oil in a pan over medium heat. the recipe and freeze half for later! 6 Divide the couscous. side. cooked • 1 tsp dried parsley • 188g (4 cups) baby spinach • 1 small garlic clove. water. and line a plate with a few paper towels. continue to process. Serve • 5g (⅛ cup) chopped fresh parsley immediately. Crispy as needed. you’ll want to leave the frying to an working in batches and adding more oil adult who can reach the stove. transfer each falafel to salads and wraps in addition to the the paper towel–lined plate to drain any bowl below. thinly sliced 1 Press the tofu with paper towels to • 240 ml (1 cup) cucumber tzatziki remove as much water as possible. Serve with the falafel lemon juice. plus more to • 1 cup (248 g) soft tofu taste • ½ lemon. minced • 119g (1 cup) cucumber. cherry tomatoes and radishes between 4 bowls. cayenne pepper. chopped • 1½ tsp cumin • 1 tsp ground coriander CUCUMBER TZATZIKI SAUCE • 1 tbsp (8g) whole wheat flour • ½ lemon. a few falafel pieces and a drizzle soaked for 8–12 hours of cucumber tzatziki sauce. minced • ½ yellow onion. 2 Transfer the falafel mixture to a mixing bowl and set aside. photography Allie Lehman. for frying • 1 tsp dried dill • 370g (2 cups) couscous. cover combined. or until crispy and golden brown.

coriander. kale. 96 . drained completely absorbed. remove the rice • 120ml (½ cup) BBQ sauce Serves: 4 from heat and fluff with a fork. lime juice and salt in a blender or food processor. avocado and a drizzle of coriander tahini. 3 Cover the pot and cook the carrots for halved rinsed and drained 3-5 minutes. cut into ½-inch couple of inches of water and bring to a • 1 tsp Cajun seasoning (13 mm) thick rounds boil. for serving. corn. Serves: 4 • 211g (1 cup) brown rice. Defrost the corn in the microwave and dice your avocado. Serve immediately. • 268g (4 cups) kale leaves. add the kale to the • 1 avocado. BACKYARD BBQ BOWL This recipe invokes all the flavours of summer and ties them into one tidy bowl you can enjoy any time of year. optional • 60ml (¼ cup) coriander tahini 4-5 minutes. uncooked BURRITO BOWL WITH 1 Cook the rice according to package • 1 x 425g (15oz) package extra-firm CORIANDER TAHINI directions. make sure you reserve some extra BBQ sauce for drizzling. Serve with the burrito bowl. defrosted steamer basket and cook until slightly • Sliced green onion and fresh • 1 avocado. • 1 x 439g can chickpeas. For the chickpeas. Then. 4 Remove the carrots and kale from heat and set aside. Put the carrots in a steamer basket • 290g (2 cups) corn kernels • 1 bunch kale. followed by the black beans. • 1 x 425g tin black beans. drained and rinsed • 210g (1 cup) short-grain brown rice 2 Meanwhile. Once the water has been tofu. fill another pot with a • ½ tbsp (7ml) olive oil • 2 medium carrots. Blend until smooth. diced • 72g (½ cup) frozen corn. de-stemmed and and place it over the boiling water. water. Warm the black beans in a small saucepan on the stove or in the microwave. Whatever you do. diced soft and bright green. carrots. 5 Add a scoop of brown rice to each bowl. torn chopped • 149g (1 cup) cherry tomatoes. CORIANDER TAHINI Serves: 4 • ⅓ cup (60 g) tahini • ¼ cup and 1 tbsp (75 ml) water • 1 cup (40g) fresh coriander leaves • 1 tbsp (15 ml) lime juice • ½ tsp salt 1 Combine the tahini. or buy a pre- made blend to keep things simple. you can make your own Cajun seasoning from spices you already have at home. another coriander.

Warm for 1 minute in the microwave or in a small saucepan over low heat. 4 Meanwhile. toss the chickpeas with olive oil and Cajun seasoning. and with BBQ tofu. Using a slotted spoon. Meanwhile. about 2 minutes. Mark 6). slightly wilted. Rinse the kale with water and prepare the tofu. • Recipes and images reprinted from Frugal Vegan by Kate Koteen and Kate Kasbee Flip the tofu and put it back in the oven Page Street Publishing Co . Layer sauce. Top it off with diced avocado and garnish with extra BBQ 3 Preheat the oven to 200°C (400°F. cherry tomatoes. Buddhabowls 1 Cook the rice according to package 5 Defrost corn kernels in a microwave- directions and set aside. kale and allow the tofu to marinate for 1 hour. photography Allie for another 10-15 minutes. Lehman. add a scoop of brown baking dish and drizzle with the BBQ rice to the bottom of each bowl. Press the tofu with a squeeze dry. the tofu to a baking tray lined with baking paper and bake for 20 minutes. green onion and coriander leaves. chickpeas. transfer if desired. corn. safe bowl. 2 Place the tofu cubes in a shallow 6 To assemble. Add to a dry frying pan few layers of paper towel to remove as over medium heat and cook until the much water as possible. 95 . Then cut the water droplets evaporate and the kale is tofu into 1-inch (25-mm) cubes. Toss gently to evenly coat. cover design Mette Hornung Rankin. Gas sauce.

Bring • ½ tsp cumin chickpeas. Add • ½ tsp garlic powder evenly combined. sorghum and simmer until all the water • Pinch cayenne pepper has been absorbed. • ½ tsp smoked paprika For the sorghum: • ¼ tsp turmeric 2 In a bowl. Drizzle everything with the turmeric tahini sauce. You’ll want to For the chickpeas: • ½ tsp turmeric make this colourful bowl just to show • 1 x 260g tin of cooked chickpeas • 2 garlic cloves off on Instagram. to drizzle according to package directions. While • ¼ tsp salt • ¼ tsp salt the rice is cooking. • 2 tsp curry powder • 1 tsp sriracha • Generous glug of extra virgin olive • A handful of fresh coriander oil Makes: 2 large bowls For the rest of the bowl: For the avocado vinaigrette: • 225g (1 cup) long-grain brown rice • Sauerkraut or fermented veg of • Juice and zest 1 lime • 1 avocado choice sprouts or microgreens • ½ jalapeño. 5 To make the turmeric tahini sauce. 4 When rice is done cooking. take two large-ish bowls and portion out the brown rice in half. preheat oven to • ¼ tsp pepper • ½ tsp chili powder 220°C (425°F . and fresh cracked black pepper. combine olive oil.69g Serves: 2 For the sorghum: RAINBOW RICE BOWL For the turmeric tahini sauce: • 120g (1 cup) sorghum. Layer on the chickpeas. sauerkraut or fermented veggies and sprouts. Sugars 0. deseeded • 1 tbsp tamari • Sesame seeds • Some fresh cracked black pepper • 1½ tbsp apple cider vinegar • Fresh cracked black pepper • Handful fresh coriander For the roasted chickpeas: • 2 tbsp extra virgin olive oil 1 Start by cooking the brown rice • 60ml (¼ cup) water • 1 x 260g tin of chickpeas • Olive oil.1g. Carbohydrates 34g. combine all ingredients into a blender and blitz on high until smooth and creamy. (About 45 minutes). Saturates cravings. bake chickpeas for about 20-25 minutes. then top with sesame seeds and more fresh cracked black pepper. There are plenty of hidden super-seasonings to nourish Per 100g your gut and fix your hearty food Calories 244. 6 To assemble bowls. Gas Mark 7 ). mix in juice and zest from 1 lime. soaked • 55g (¼ cup) tahini overnight Somewhere over the Buddha bowl • Juice 1 lime • 580ml (2½ cups) water for cooking rainbow is an extremely tahini infused • 2 tbsp tamari • 2 tbsp water veg-packed deep dish.2g. 3 On a baking tray lined with baking paper.1g.6g. 1 Start by cooking the sorghum. CURRIED CHICKPEA BUDDHA BOWL Add some summer spice to your Buddha bowl. Salt 0. Mix well until 580ml (2½ cups) water to boil. 98 . and spices. Fat 8. 1. Protein 7. tamari.

Nest ™ Storage container set. bring 700ml (3 cups) water Per 100g to boil then add sorghum.6g. Serve with greens if desired.18g over an hour).8g. 2 Putting it all together: In two bowls. the brand has become renowned for innovating everyday products and creating brilliantly useful design. Buddhabowls 2 If you didn't soak your sorghum overnight. 2 On a baking tray lined with baking paper. Elevate ™ Carousel for the kitchen and home with a strong emphasis on form.1g. Carbohydrates 6. This exciting prize includes Joseph Joseph’s Nest ™ Joseph Joseph specialises in creating design-led products Utensils set. set aside to let cool For the avocado vinaigrette: 1 In a blender. Add a generous dollop of the avocado • Recipes by Sarah Aldrich of WellandFull. In a bowl. Salt 0. Competition WIN the Joseph Joseph Opal Range Founded in 2003 by twin brothers Antony and vinaigrette. and curry powder. Protein 5. cook chickpeas for about 20 minutes. portion out sorghum and chickpeas. Taste and adjust salt/pepper as needed. companies in the worldwide homewares market. For the chickpeas: 1 Preheat the oven to 230 °C (425°F. and simmer Calories 168. Mix until chickpeas are evenly coated. set. this prize has everything you need to kit out your kitchen! Worth £255! 99 . For your chance to win please go to As a special treat for Cook Vegan Magazine readers. Gas Mark 7). iconic Index ™ chopping functionality and quality. Fat 12g. olive Joseph Joseph are giving away their entire Opal range worth £255! Featuring some of the brand’s best-selling products in a fresh new colourway. cookveganmag. combine all vinaigrette ingredients and blend until smooth and creamy. Sugars 0g. 3 When done. Nest ™ 9 Plus bowl set. As one of the fastest growing boards and Nest ™ Measure cups. Saturates until water is absorbed (this may take 2. combine chickpeas.

Some meals call for slightly less familiar foodstuffs. We have created a round-up of some of the most common uncommon vegan ingredients. VEGAN GLOSSARY Our guide to the wonderful world of popular plant-based ingredients It’s easy to make delicious plant- based dishes with the foods you can find in any typical store cupboard. 100 .

The red peppers Activated Charcoal Powder are then dried. thickener and burger ‘bun’. but now it is making its way into many different dishes and is Watermelon Seeds even being used as an alternative to crisps. Nori is that is high in amino acids. activated charcoal is a fine. tasteless. Many studies have suggested the shrivelled red berries you can find Pink Himalayan Salt in the dried fruit section at the supermarket will Mined from the foothills of the Himalayan boost brain activity and your immune health. This is then evaporated at bowl topping. Himalayan Salt tastes Gojis are believed to decrease your chances of very similar to traditional salt except it comes heart disease and cancer. Hemp Bloggers seem to be using cacao nibs as a topper is a great plant-based resource to build and on anything and everything they can. iron and calcium. selenium period of time. it’s Cacao Nibs no wonder it earnt a place as a ‘superfood’. vitamin B2. iron. a brew they give off an aromatic and intense taste. so it only makes sense to try drizzling in a frying pan. It is primarily used to wrap sushi. and nontoxic. regular sugars. Produced Ground Chipotle by pressing the Persea Americana fruit down Want to add an earthy smoky flavour to your dish? to an oil consistency. zinc. Mountains in syrup is a good the maintenance of a good blood pressure and natural sweetener to add to both sweet and muscle function. unsaturated your blood glucose levels as dramatically as fatty acids. Full of unrefined sugar. this type of salt is good for the Avocado has made it as a toast topper. They’re high in fibre. Texas and California. The nibs strengthen muscle mass. alongside 21 amino acids (8 of which are essential to human body health). it doesn’t spike loaded with vitamin B. savoury dishes. vitamin A. Towards the end of their season. Containing essential minerals like iron. Made from boiling down dates with water and magnesium and potassium which contribute to then blitzing in a blender. Whilst this type of sugar Nori is the Japanese name given to edible is very high in calories. iodine. and lots of antioxidants. It is believed to Cardamom is generated from Indian spices absorb organic toxins and chemicals before they made from seeds of plants grown in the genera can harm the body. protein. lentils in warm water in a jar for a good 36 hours. lattes and juices. which are in the family of edible things because of its digestive health Zingiberaceae. Plus. are made from broken up and crumbled pieces of dried and fermented cacao beans. The syrup is then crystallised and Nori preserved as a sugar. With most hemp powders usually containing We recommend cooking before eating.Hemp Protein Lentil Sprouts Natural. Sesame Salt a lot of cooks opt for this salt because it’s more Sesame salt originates from Japan and is known than just a seasoning. with more health benefits. 101 . low temperatures and turned into nutritious syrup. so it’s being added to a lot Elettaria and Amomum. goji berries are packed with efficiently than just spiking them for a short vitamin C. iron. potassium and magnesium. black powder that is Cardamom Pods odorless. They released when tapping the thick flowering stems make a perfect pancake. cake macrobiotic diet. around 50% protein. potassium. omega-9 fatty acid. as ‘gasimo’ — a Japanese traditional condiment. When cooking or using the pods for benefits. nutty and organic — hemp protein is a Lentil sprouts basically means sprouting your plant-based protein powder sourced from ground lentils. avocado oil contains Ground chipotle seasoning is generally made from heart-healthy oleic acid and monounsaturated Jalepeños grown in Mexico. iron and fibre. it is a natural sweetener seaweed that has usually been dried. smoked and grounded into a Charcoal has recently been making its way into chipotle pepper. Munching on the seeds of a watermelon is the new afternoon snack and smoothie topper on Date Syrup the block. but what exactly is it? Well. using date syrup instead of regular Goji Berries sugar will restore your energy levels more Originating from Asia. Cacao is Coconut Nectar Sugar packed with macro and micro nutrients like Coconut nectar is produced from the sap that is magnesium. This is simply done by soaking your raw hemp seeds in the Northern Hemisphere. amino acids and anti-carcinogen. smoothie or Buddha of coconut blossom. As the salt is made from sesame seeds which Avocado Oil hold nutritious oils. the jalapeno peppers turn from green to red.

several different species and most toxic. And although you can eat that. With one exception . when eaten as a part of green to brown to red. used in food production for their worry. Nutritionally. M function leading to weight gain. Unless you’re an expert. spirulina metres and varying in colour from and chlorella.000 micrograms of iodine. But beware of kelp… delicate green sheets. apart our bodies need and can directly use. we’re most likely to come across edible IODINE OMEGA-3S seaweed when it’s wrapped around Edible seaweed is an excellent source Many types of seaweed are rich in sushi. All edible seaweed. they are very you’re eating.gelatinous substances idea to make it a staple. floating in miso soup or ground of iodine — an essential mineral essential. soup or seaweed LAVER AND NORI is edible – the majority of edible types sprinkles. much about seaweed. These contain That one simple word — seaweed — enough to keep your iodine reserves algal DHA – the type of omega-3 fat covers a multitude of algae. Not all seaweed a meal such as sushi. So use kelp only sparingly. polyunsaturated fats – up in superfood supplements. fried and seasoned are unlikely to cause any harm but little bubbles in stuff we cabbage. ost of us don’t know ‘crispy seaweed’ served in Chinese hypothyroidism or hyperthyroidism. Some — which it absorbs from seawater. provides a good dose of Laver grows in coastal waters in come from the sea (marine algae) iodine. iron 102 . There are while most freshwater algae are Kelp is exceptionally rich in iodine. don’t go any higher. it’s best with just one tablespoon containing are called laver but those growing to buy only seaweed that’s clearly about 2. However. from the topped up. as nori. omega-3s and omega-6. day — just a couple of times a week is based supplements. you don’t need to eat it every you might want to look for algae- gelling or thickening properties. to seaweed is also cultivated purely for Arguably it is the only reliable source get significant amounts from seaweed the extraction of alginate. restaurants is not usually seaweed Intakes of up to 500 micrograms a day apart from popping the at all but dried. the around Japan have become known labelled so you can be sure what highest amount of iodine in any food. Nutritionist's Notebook: Seaw e e d about 140 micrograms of iodine daily and an excess can disrupt thyroid By Veronika Powell MSc. But don’t looking to boost your omega-3 intake. agar and of iodine in a vegan diet so it’s a good alone is not feasible so if you’re carrageenan . You need similar and are high in protein. Viva! Health. tiniest ones to those spanning several from the freshwater species. find on the seashore (spiral wrack).

It is used to flavour savoury powder. Arame is a great source of Chlorella is a microscopic. Don’t species. garnish. zinc and can be cultivated for omega-3 Wakame is the seaweed typically fat production for supplements. and delicate texture and for that but you can get similar health benefits closely related seaweed species reason is used in many types of soups from eating kale and beans growing in shallow waters. just using it in the cooking process is a molecule with a similar structure DULSE is enough! Aside from that. You’re most very popular in European sushi likely to come across them at low restaurants. absorption of B12.and can Dulse is a dark red or almost purple to use kombu only as a condiment compete with the real vitamin to bind algae that grows on the northern or garnish due to its extremely high to B12 receptors and thus reduce coasts of the Atlantic and Pacific iodine content. Spirulina is not seaweed but consume it regularly but sparingly. it’s best food supplement. It is high in protein. The advice is to look bladders that act like floats and keep SPIRULINA for organic whenever possible and the kelp upright when fried. baked. flakes or in iron. roasted is also invaluable when you cook B vitamins. potassium. One wakame salad in — a considerably cheaper option! cover vast areas of the seabed. Wakame is no different HOW MUCH IS TOO MUCH? tide when the long green or brown to other kelp species.vivahealth. seasoned and turned into snacks or to soften them and reduces flatulence Despite many claims about B12. which are in fact gas other toxins. iron. flaked and used as a condiment. freshwater algae and is widely used This way. vitamin A but because it can be too in the form of green powder used as a One strain of Pacific dulse is supposed high in iodine and sodium. In by breaking down some of the beans’ spirulina doesn’t contain any and is Wales. used in a wide variety CHLORELLA food. laver is traditionally used for indigestible sugars. enhancer in cooked dishes. it’s best to B12 . which too. The science is Oceans in large clumps. mainly in the northern Pacific Ocean drinking spirulina throughout the dry-roasted and crumbled to make a and is typically used in many Asian day may block the absorption of a savoury topping or used as a flavour dishes. 103 . It can be Arame is a type of kelp that grows not entirely clear yet but eating or eaten fresh. They and salads.but not function . in that it can be Seaweed is an amazing nutritional strips of seaweed are exposed in excessively rich in iodine — so don’t powerhouse but sadly. kombu to the cooking water and it’ll actually contains is something called do the trick. either as up your vitamin A and C intake. freshwater. manganese and and used as sheets for sushi wrapping. There’s no need to eat it B12 analogue/pseudovitamin. due to its traditionally dried and sold as a snack mild flavour. to taste like bacon when fried! used as a garnish or in small amounts vitamin A. Just add a strip of simply not a reliable source. They have distinctive overdo it! are now heavily polluted. calcium. Dried rely on them for vitamin B12 though. of dried brown strips that can be it’s also known as dillisk and is quickly rehydrated and. dried. • Viva!Health is a part of the charity Viva!. dishes such as soups and stews. It may THE KELP FAMILY used in miso soup. some B vitamins.www. has become forming ‘kelp forests’. of dishes. dried beans from scratch as it helps magnesium. iodine. It has a mild taste be a healthful addition to your diet Kelp is a name for a variety of large. snack or in salads. Dulse is high in protein. as a spirulina is about 60 per cent protein as they’re not a reliable source. What it making laverbread. It usually comes in the form significant amount of B12. We monitor scientific research linking diet to health and provide accurate information on which you can make informed choices about the food you eat . iron and in salads and other dishes. magnesium and green algae and is only ever available iron and an excellent source of iodine.and iodine and can also nicely bump Kombu is one of the main kelp as a dietary supplement. goma wakame. as most seas wide swathes. In Ireland. you’ll get a good dose of iodine and a bunch of other nutrients but you’re not at risk of getting too much iodine or significant amounts of nasty pollutants. particular. Kombu and also a good source of several Laver/nori can be dried. it can be bubble-like structures near the main contaminated with heavy metals and stem (stipe).

Sugars 3. Salt 0. chopped • 1 tsp seabelt flakes • 1 tsp nori flakes For the topping: • 500g (5 cups) black or red grapes 1 Place the cashew nuts to soak for approx. 4 Mix the rest of the ingredients (apart from the grapes) in a bowl. 2 hours. Leave the dough to rest for 10 minutes. Protein 20g. Form small buns from the dough and roll them in the seaweed mixture. 2 Mix the psyllium husks and 150ml (⅔ cup) water in a bowl to a paste. Per 100g Calories 551. Carbohydrates 15g. psyllium paste. lemon juice and salt to a soft dough in a food processor.17g 104 . Blend cashew nuts. Fat 45g. 3 Pour off the water from the nuts. Saturates 88g. Serve the buns with grapes on the side.9g. CASHEW BUNS WITH GRAPES Serves: 6-8 For the buns: • 400g (2 ½ cups) cashew nuts • 4 tbsp psyllium husks • 150ml (⅔ cup) water • 2 tbsp lemon juice • ½ tsp salt • 1 tbsp white sesame seeds • 1 tbsp black sesame seeds • 1 tsp dulse flakes • 1 tsp dulse.

Salt 0. then add blueberries and Per 100g crushed pepper. in a blender.9g. coarsely chopped • Recipes from Seaweed An Ocean of Food by • 3 tbsp sea lettuce flakes Claudia Seifert.04g 3 Boil the tagliatelle in boiling water. Fat 16g. PESTO AND BLUEBERRIES Serves: 4 Per 100g Calories 383.9g. For the pesto: Protein 8. Calories 169. • 2 handfuls coriander • 1 tbsp lemon juice • 1 tsp salt 105 . Sugars 5. Lisa Westgaard • 150g (1 cup) pistachio nuts and Hanne Martinsen. published by Grub Street. Zoe Christiansen.2g. Book available from September.SEAWEED GUACAMOLE For the balsamic blueberries: • 50ml (¼ cup) balsamic vinegar Serves: 8 • 50ml (¼ cup) water • 1 tbsp brown sugar • 4 ripe avocados • 150g (1½ cup) blueberries • Juice of 3 limes • Crushed black pepper • 1 small white onion. Carbohydrates 39g. 2 Immediately mix in the rest of the 2 Boil the balsamic vinegar. finely chopped • 500g (8 cups) tagliatelle • ¼ tsp ground black pepper • 1 tsp seaweed salt For the topping: • 2 garlic cloves. Saturates 3. finely chopped chopped • 2 tsp dulse flakes • A few coriander leaves 1 Mash the avocado flesh with a fork in 1 Place all the ingredients for the pesto a bowl.0g. Sugars 1. Fat 21g. coarsely • 1 chilli. Saturates 3. balsamic blueberries and topping and serve the TAGLIATELLE WITH SEA LETTUCE dish immediately.0g.3g. 4 Serve with the pesto. Protein 1.6g.10g • 150ml (⅔ cup) olive oil • 1 garlic clove. finely chopped • Some roasted thongweed. water ingredients and serve the guacamole and sugar in a small saucepan until straight away. a quarter of the original quantity remains. Salt 0. Carbohydrates 2.

making sure until smooth. RASPBERRIES I suggest you eat raspberries by the punnet while they’re in season. then serve cucumbers until smooth. salads and pasta. lightly cooked with the pasta). and making fresh pesto and hummus. garlic. tahini paste and olive oil to make the most magnificent red dip. Serve this lush green pesto you press the mixture up the sides to form a case. the most divine chocolate tart. Roast a batch of in the oven for another 20-30 minutes mix the lime juice with water. Fill the base of the tart with raspberries. keep some aside Roast beetroot. with chopped cucumber. chopping salad vegetables • You can find more of Jacqueline’s ideas Slice the aubergine fairly thin lengthways. 106 . In my kitchen. but they’re to the roasting pan along with some stock. Serve with roasted. Pop it in the fridge to mixed through freshly cooked pasta (al dente chill. Whisk the thick coconut cream with a little sugar. then open your tin of chilled coconut milk and pour out the water. At this time of aubergine as a winter though the week. vegan parmesan with 100g dairy-free spread. perfect ingredient in lighter summer dishes. ROCKET chocolate muffins or to a chocolate tart. with paper straws. which has been melted. I’ll be adding them to vegetable. Pour use through the week in your lunches. season now and it’s also the I’ll be roasting big batches of summer Peppers. a little lemon juice and olive oil mixture into the base of loose-bottomed tart or quiche tin. start by chilling a tin of Simply whizz up a bunch of rocket with coconut milk in the fridge overnight. red peppers and keep them in the fridge to until the sauce has thickened. Freshly squeeze a few then cook the slices in a little oil in a hot griddle or frying pan. Cucumber. Mix some cooked and seasoned bulgur wheat or couscous with chopped red pepper. sweet to make cucumber potato and red peppers lemonade. wraps slice of aubergine and roll up. the mixture into lolly moulds and freeze. then season. add them to brownies. dip them in melted chocolate. Blend two together in a pan. tomato and coriander. Beetroot. Aubergine. in heavy winter soups air as much as possible. wraps. a little sugar. I’ll and recipes at tinnedtomatoes. Serve this thin slices of cucumber and fresh mint. a wonderful flavour. a handful my fridge throughout tomatoes and a tin of chickpeas (rinsed) of fresh mint and lots of ice. just summer stew with couscous or brown rice. rice and veg. make sure to keep some aside to make red pepper hummus. add a tin of chopped finely grated peel of two limes. then fold in some tomatoes and sweetcorn as a cold pasta salad or toss it cooled melted chocolate. If you must bake with them. dried coriander. I like to be out in the fresh sandwiches. Raspberries and Rocket. It’s great year. garlic. Whizz up the peppers with chickpeas. then through hot pasta with peas and spinach (which have been pour over the velvety chocolate mixture and chill until set. PEPPERS them on a dressed green salad or once pour into a large jug and add the juice and I have bell peppers in they are cooked. paprika. You could also make ice cheapest when they’re in salt and pepper and pop the pan back lollies. so mealtimes This month I’m focusing on and stews. Press the crumb (optional). Top up with the year. cold water. Crush 200g Oreo biscuits and mix cashew nuts. stir well and serve in tall glasses at their best and tomato puree. but it’s in become a simple affair. vegetables. Veg on Wheels Jacqueline Meldrum inspires you to Wheels Voeng make the most of your weekly veg box T here’s so much choice in a AUBERGINE pop all of it in the fridge ready for quick summer vegetable box and it’s but tasty lunches and evening meals People often think of a colourful sight. and refreshed under cold water). BEETROOT CUCUMBER then dollop some of this filling onto each I like my beetroot Add it to salads. it gives it such and smoothies. but a light tomato sauce. To make I love the peppery taste of rocket in pesto.

vinegar. Ingredient: CUCUMBER AND BEETROOT APPLE. • 1-2 tsp agave nectar (add 1 tsp onion. cucumber. finely sliced discolouring. including rocket then toss in lemon juice to prevent • 2-3 spring onions. beets • 2 tbsp olive oil and pecans with an agave and mustard • 1 tsp white wine vinegar 3 Layer up your salad. Find more of • 1 red apple Jacqueline’s recipes at • A squeeze fresh lemon juice 1 Slice the apple thinly in full circles. leaves. spring dressing. beets. BEET AND PECAN SALAD • 12 slices cucumber 2 Whisk up the olive oil. halved 107 . agave. • A handful pecans mustard and black pepper. • A grinding black pepper • Recipe by Jacqueline Meldrum. • 100g salad leaves. A delicious spring salad of apples. • 6 cooked beets. then taste) Sprinkle with pecans and drizzle with Serves: 2 • 1 tsp wholegrain mustard dressing. apple slices.

and cook • 1x400g (2 cups) tinned coconut milk for 10 minutes on a medium high heat. chopped into bitesize recipes at easypeasyfoodie. to stop • ½ tsp turmeric the pan going dry. paste. hassle free midweek meal. chilli and salt and • 2. Protein in a small frying pan. garlic 1 Start by cooking the brown rice cloves. finely diced and just starting to fall apart. deseeded and roughly 3 Add the aubergine. extra lime wedges • 400g (3½ cup) aubergines.2g. 1 Dry fry the coriander and cumin seeds • Recipe by Lucy Parissi. aubergines in a spiced coconut sauce. chopped • 100g (½ cup) spinach (optional) • Juice 1 lime (optional) POTATO AND AUBERGINE CURRY food processor with the chillies. ground • 1 tsp turmeric • 1 tsp garam masala • 400g tin chopped tomatoes • 400g tin chickpeas in water. Fat 1. to serve Calories 92. Saturates 4. including the water • 2 tbsp fresh coriander. Tip into a mini at supergoldenbakes. When they with the lid on for 3 minutes until slightly • 1 tsp coriander seeds start to pop. • 2 red chillies. including their water. the spices and a splash of water. Sugars 2. Salt 0g 108 . • Juice half a lime 6 Serve with rice.8g. 4 Add the coconut milk and lime juice cook for 1 more minute. Add the rest of peeled and grated and bring to the boil. Ingredient: AUBERGINE QUICK AUBERGINE AND CHICKPEA CURRY Serves: 4 • 200g (1 cup) brown rice or buckwheat • 1 tbsp olive oil or coconut oil • 1 red onion. • 1 tsp mustard seeds a simmer.5g. Fat 6. Carbohydrates 15g. turmeric. sliced • Recipe by Eb Gargano. and cook for • 2 tbsp vegetable oil 5 Add the vegetables then lower heat to a further 1 minute. • Steamed rice. Salt 0. grated or crushed • 3cm ginger. Protein • Fresh coriander leaves to garnish 3.2g. chickpeas. to serve Per 100g glass of Sauvignon Blanc. Cook for 15 minutes or until • 10 curry leaves the potatoes and aubergines are tender 5 Add the tin of tomatoes and the tin of • 2 white onions. turn up the heat and chopped 3 Thoroughly wash the curry leaves and cook for 5 -7 minutes until the aubergine • 2 garlic cloves pat dry.2g.4g. Find more of Lucy’s recipes Carbohydrates 6. Add to the pan with the onions and onions are golden. Blitz to make a own preferences. Sugars 2.9g. • 1 tsp cumin seeds together. Find more of Eb’s • 1 aubergine. for a simple. peeled and cubed spinach has just wilted and serve with a • Lime wedges.5cm/1inch piece fresh ginger.8g. • 3 large potatoes (such as Maris coriander leaves. ground • 1 tsp coriander seeds. 2 Put the olive oil and sliced red onions in Serves: 6 2 Heat the remaining oil in a saucepan a large wide pan and cook over a low heat and add the mustard seeds.10g Per 100g Calories 95. ginger. ginger. Saturates 0. • 1 tbsp dark brown sugar or palm and sweat over low heat for 10 minutes. spinach and lime juice. grated • ½ tsp dried chilli flakes • ½ tsp salt (or to taste) • 1 tsp cumin 1.5g. sugar and 1 according to packet instructions/your A summery curry featuring seasonal tablespoon of the oil. Stir until the Piper).com chunks • 3 garlic cloves. add your paste and stir softened but not brown. cubed on the side and garnish with fresh 7 After 10 minutes add the coriander. sugar 4 Add the garlic.

all unbelievable coconut milk chocolate nights. a lot of the delicious ice cream house is the answer to both makes the perfect brunch date. and eggs and nuts. sausage. open finger sandwiches and an their vegan menu on occasional Monday Shami Kebab (a fried beetroot patty). cafes. to order. Scotland Whilst this relaxed buffet style restaurant London’s plant-based waffle. New Forest National Prepare yourself for 6 sensationally Street. Manchester Park. Fancy a Craving a food adventure beyond the kitchen? To save you having to ransack search engines for the best vegan restaurants. Enjoy corn soup with corn bread. Expect your decision Vegan restaurant has done a delicious job many delicious things to choose from. Haven VEGAN MENU TEA AT CAREYS MANOR Road. our Editor has tried and tasted various vegan eateries to bring you this month’s hot spots. First Street. before you attend. gluten. London Street. to watermelon vodka. all in a dreamy location. making to be put to the test. 12-14 Hedden Street. dairy. chocolate mousse. Some of cravings. Hendersons Vegan. The rice milk shakes and tomato. Edinburgh. BOADICEA VEGAN NIGHT INDIAN TIFFINROOM VEGAN AFTERNOON Boadicea Bar & Restaurant. Essex Indian Tiffinroom. Brockenhurst seasoned courses. Colchester. street food or quick bites around the UK. asparagus. 25C Thistle Mayfair. Isabella Banks Carey’s Manor. From baked hazelnut The Indian Tiffinroom that specialises The Cambium and The Zen Garden at and carrot. golden syrup and rice crispy FYI: Boadicea is only currently running with potato masala filling). mushroom & haggis the sticky barbecue grilled aubergine. From fruit scones. London Soho. seasonal won’t leave the restaurant feeling hungry. You don’t have to double check spinach. Yorica! 130 Wardour Street. plant-based twist (scrambled tofu. hollandaise sauce) to a Full English with a summer selection are the sweet n sour natural and free-from definitely with plant-based Indian dishes. of veganising British breakfast classics. to Beetroot cakes. grilled smoked tofu & my personal favourites from their new ingredients because everything is vegan. From dishes served upon their buffet boat your sunny and rainy day comfort food Tofu Florentine (toasted muffin with are completely plant-based. ice cream they serve come in a variety of with tattie scone & toast). Hendersons And as for desserts — there were so moreish flavours. afternoon tea. Masala Dosa (thin rice and lentil crepe fruit slices. in authentic Indian street food has Careys Manor are now serving a British courgette with falafel and an amazing a separate vegan menu jam-packed veganised classic. TIBITS SUMMER MENU YORICA! HENDERSONS VEGAN Tibits. baked beans. 109 . crêpe and This modern Scottish vegan eatery is vegetarian. tempeh (cranberry-based sauce). so make sure you check and book food is freshly sourced and made truffle.

once well mark 3) and line a small baking tray with down flapjack. simmering. 6 Cover with the rest of the mixture. Sugars 12g. Kitchen (michaellaskitchen. Protein Calories 508. salt baking paper. chopped • 80ml (⅓ cup) olive oil or coconut oil • 50g (½ cup) frozen berries of choice • 190g (2 cups) buckwheat flour • 1 tsp bicarbonate soda • 40g (⅓ cup) raw cacao/cocoa • ½ tsp ground cinnamon powder • ½ tsp ground nutmeg • 1 tsp salt Wet ingredients: 1 Preheat the oven to 165°C (325° 110 . gas reduced. Salt 0.39g 4 Next. onto the baking tray. and mix well until a dough forms. Saturates 6. mix together the dry Per 100g ingredients. Fat 11g. pour them over the pressed ingredients in one bowl.1g. Sugars 11g. 3 Roll small balls. and spread evenly a pan with 3 tablespoons of water and 40 minutes or until golden brown.7g. Salt 0. SUGAR-FREE CHOCOLATE SUGAR-FREE RHUBARB FLAPJACK PEANUT BUTTER COOKIES Dry ingredients: • 75g (¼ cup) agave syrup • 140g (1⅔ cup) rolled oats • 170g (½ cup) crunchy peanut • 170g (2 cups) plain flour butter • 250g (1¼ cups) rhubarb. pour in the flour. Fat 33g. pour in the agave syrup and Carbohydrates 34g. It will need to for about 15 minutes simmer for about 15 mins. 4. about 1 large berries. Protein 15g. lemon juice and nutmeg into 7 Bake on the middle shelf for about 35- tablespoon each. 8 Keep in an airtight container and enjoy! 4 Store in an airtight container and 3 While the rhubarb and berries are enjoy for up to 1 week. Saturates 1.2g. Gas • 85ml (⅓ cup) olive oil Mark 3) and line a baking tray with aking • 155g (½ cup) agave syrup paper. combined. Once the rhubarb and blueberries are 2 Simply mix together the wet 1 Pre-heat the oven to 160°C (325°F.47g olive oil in with the dry ingredients and • Recipes and photography supplied by Michaellas mix well. Calories 274. Bake in the oven simmer on low heat. • Juice of ½ lemon 5 Press half the mixture into the pan. Per 100g Carbohydrates 38g. cacao. 2 Start by putting the chopped rhubarb.

this will take about 8-10 minutes. or Cenovis). Then stir • ½ cup (110 g) packed organic light in the vanilla. Page Street Publishing Co. stirring to dissolve the sugar tightly.7g. Sugars 34g. and evenly • 30g (¼ cup) unsalted dry roasted spread it into a 10cm (4 inch) square. Carbohydrates 36g. 111 . Let peanuts cool completely before transferring to the refrigerator to further set for at least 1 Be sure to have all the ingredients 2 hours or. crystals from the sides of the saucepan. overnight. Fat 31g. be stored in the refrigerator. wrapped high heat. Do not stir. Leftovers can saucepan. Continue to cook on medium Per 100g heat. • 1 tsp pure vanilla extract • ½ cup (128g) natural crunchy 4 Transfer the mixture to a small baking peanut butter (preferably unsalted) tray lined with baking paper. Use a whisk Yield: 16 (1-inch [2. measured and ready on the counter before getting started.89g • Recipes and images reprinted from Bold Vegan 2 Cook until the bubbling mixture by Celine Steen. Salt 0. crystals. and enjoy with and coconut cream in a medium a hot cup of tea or coffee. using a pastry brush to brush sugar Calories 490. followed by the peanut brown sugar or Sucanat butter.MARMITE PEANUT HALVA thermometer. Saturates 9. Protein 16g. Turn off the heat. even better. reaches 115°C (240°F) on a candy photography Celine Steen. coconut cream • 1-2 tsp yeast spread (Marmite. 3 Fold the peanuts into the mixture with Vegemite. to taste a rubber spatula. Bring to a boil on medium.5-cm]) squares to stir in the yeast spread to ensure that it gets fully dissolved. Place the sugar 5 Cut into small portions. for up to 2 weeks. Make sure each ingredient is fully • 6 tbsp unsweetened tinned incorporated.

green pages Vegan products and services to meet your every need DRINK FOOD FOOD FOOD FOOD QUOTE 112 .


Cook over a low Once soft. together in a bowl. and a juice of 1 fresh lime to the jug with 50ml sangrita. Add 50ml tequila. along with 2 finely chopped garlic cloves. apple cider vinegar. 1 tbsp a high heat with 1 tbsp of vegan butter. Mash all the ingredients (aka tomato ketchup). Then. Mix well. place mixing bowl. IDEA 3: Maple-roasted new potatoes. the cut sweet potato into an oven-proof dish. to set. Gas Mark 5). 1 tsp 1 deseeded and chopped red chilli. add 120ml coconut or almond milk. Add come dawn. add 6 drops of tabasco cider vinegar. Place the crumble mix on top of your favourite fruit into a smooth hummus consistency. Stir well. Bake in the syrup. IDEA 3: Snack on some dark chocolate cherry oat clusters. 270g tomato puree. add a sprinkle of cinnamon and a few drops of vanilla extract. drizzle 3 tbsp of maple syrup into the pan. add 20g of caster sugar and give vanilla extract into the food processor and blitz until its grounds it a good mix. 2tbsp of vegan milk and new potatoes in half and boil in a saucepan at a medium heat. HOW? In a small bowl (or Tupperware box if you will be consuming HOW? Chop up two ripe bananas and place in a frying pan at these oats on-the-go). IDEA 2: Put ACV in your morning cuppa for a summertime immune-booster. Peanut butter and fruit make a great topping. 1 tbsp maple syrup and 45g rolled oats. pour a glug of olive oil. Now. banana is now ready to top a dish of your wish. IDEA 1: Top your oats with some caramelised banana. And there you have it — homemade tommy k pepper and the juice of a lime. Then. Loo se Ends APPLE CIDER VINEGAR CAYENNE PEPPER Make the most of your IDEA 1: Make your own tomato ketchup. (FYI: You might want to remove the ginger of the mixture into a separate jug (store the remaining sangrita slice before you start sipping). Once they are well infused. bowl. 3 tbsp apple cider vinegar. 2 tbsp coconut yoghurt. once HOW? Mix 700ml of tomato juice with 200ml of orange juice and you’ve removed the teabag from the warm water add 1 tsp apple 75ml of fresh lime juice into a jug. potatoes to the dish. a drop of agave syrup. Place add to the bowl. Now. 1 with the other ingredients using your fingertips. Add 35g of chopped vegan butter and grind together the chickpeas. or until you want to use. Once your mixture tbsp of natural peanut butter. IDEA 3: Feast your lips on some cayenne sweet potato fries. Serve with your and leave to soak in the fridge for favourite 20-minutes until ready to serve. minutes. veggie patty. and a tbsp of cacao into the mix when you add the oats for a chocolatey cook on a low heat for a further 5 minutes. and put to one side. Whilst shaking the pan chia seeds. 4 tbsp of maple syrup. 1 tsp of cayenne oregano. Place in a medium mixing bowl. In an oven glass heat until every has melted together. Once removed dish. or spread on some toast. Your caramelised flavour. 1 small slice of ginger and a big sauce and 3 tsp of cayenne pepper. ROLLED OATS MAPLE SYRUP IDEA 1: Prep overnight oats for tomorrow’s breakfast. and pour into IDEA 3: Side your vegan BBQ with apple cider vinegar carrot slaw three shot glasses. drain. Then. 1tsp onion powder. 114 . Bake in the oven for Place in the fridge 20-25 minutes. season with ½ tbsp paprika. Add finely chopped from heat. Mix together and pour 50ml squeeze of fresh lemon. HOW? Preheat your oven to 190 °C (375 °F. HOW? Place 35g of wholemeal flour with 35g rolled oats into a HOW? Drain and shell 200g of canned chickpeas. Gas Mark 5) for 20 fruit soldiers. shred 2 beets and HOW? For 1 serving cut 1 medium sweet potato into fries. Or. 4tbsp maple syrup. IDEA 2: Try maple infused hummus. Drizzle them with Top the veggies a good glug of olive oil. HOW? Shred two large carrots and 1 large apple with a grater. Mix well and to ensure the chopped banana is getting enough movement so place in the fridge to set overnight so they are ready to be enjoyed it doesn’t burn. stir in 75g of rolled oats. leftover ingredients with IDEA 1: Spread some chilli cayenne butter HOW? Mix together the following ingredients these recipe ideas HOW? Add 225g vegan butter to a mixing in a bowl. Serve with your favourite mix to use in a crumble. place in the fridge for 5 minutes. Add the of the mixture on to a tray with baking paper. ½ tsp of cinnamon and a drop of starts looking like a crumble should. ground cumin. IDEA 2: Quench your sunshine thirst with a summer Sangrita HOW? Make your green tea how you usually would. in the fridge for tomorrow). 60ml Gas Mark 5) for olive oil and 60ml of 25-30 minutes. 60ml (1/4 cup) maple syrup. scoop 8 balls garlic. 1 tbsp oven at 190 °C (375°F. Bake at 190 °C (375 °F. IDEA 2: Top your crumble with some oats. Cut 12 HOW? Place 2 tbsp of peanut butter. 100g dairy-free chocolate in a saucepan. ¼ with 1 tbsp agave tbsp onion powder and a tsp of cayenne pepper.