2018-11-01 Simply Vegan

YOUR EVERYDAY GUIDE TO VEGAN LIVING
ONLY!
£2.99
WIN!
A luxury spa day
for two worth £321
v e !
F'S
i
MAS TERCHE
Get Fe s t
RECIPES & ADVICE
TO WOW EVERYONE
BILLY & JACK
Cook a vegan feast
on a budget
THIS CHRISTMAS
10 GENIUS HACKS
TO MAKE
GOING VEGAN
Mini Ch oc it
Al m ond Fru
Ca kes, p17
EASY
THE PARTY EDIT!
THE BEST
ETHICAL
DRESSES, EATING OUT
BAGS AND
SHOES WHERE TO GO
FOR BRUNCH
9 772516 505003
9 772516 505003
07
07
TOFISH & OTHER MAKE YOUR OWN BOOST YOUR HEALTH MEET NUTRITIONIST Issue 7
AMAZING ALTERNATIVES VEGAN LIP BALM WITH HERBS DEREK SIMNETT December 2018
£2.99
h e l l o... with our complete guide
to planning for the festive
period on p56.
I’ve been loving the Switching
THIS
MONTH
I’ve been...
crisp, cold days this to...
month and long walks
with my dog, but the
lower temperatures play
havoc with my skin. If this
sounds familiar, discover
Welcome to our new beauty brand Love
December issue – it’s Beauty & Planet on p65
time to embrace all (their products smell
Dr Bronner’s
things festive! Whether amazing!) and for chap- 18-in-1 liquid
this is your first Christmas free lips, turn to p66 for soap, £11.69 at
drbronner.co.uk
as a vegan or you’re a our DIY guide to making
seasoned pro, we’ve your own lip balms (they
packed this issue with make lovely Christmas
exciting recipes (p11), gifts, too).
ethical party fashion Finally, don’t miss your Eating
(p68) and gift ideas for chance to win a relaxing
fellow vegan foodies pamper day at a top UK Eat
(p10). This time of year spa on p61. Natural
Vegan
can be tricky when you’re Enjoy the issue! Granolas,
a non-meat eater – from £2.99 at
Waitrose
work dos to the day itself,
negotiating your way
through buffet tables,
X DRINKING
turkey dinners and family Lost Coast

debates can sometimes Sparkling
start to feel a bit stressful. Holly Johnson, Editor
Apple Cider
Vinegar
Help is at hand though holly.johnson@anthem-publishing.com juice, £2.49
at Ocado
NEVER MISS AN ISSUE!

Get Simply Vegan delivered to your door every month or choose to download it to
your mobile or tablet. Go to pages 32-33 for our latest subscription offer.
SIMPLYVEGANMAG.CO.UK DECEMBER 2018 | simply vegan | 3

contents Your everyday guide to vegan living
Breakfast
ISSUE 7 ideas p20
Christmas
recipes, p11
ls
Midwe e k mea
p34
ur
Booset ayloth
h 0
p7
Swe et
treats p52
Maste
for lerchef
p42
FOOD BREAKFAST 20 MIDWEEK 34 Indulge in the latest food trend –

GIFT GUIDE 10 Delicious dishes to start the day Pasta, burgers and other tasty comforting bowls of goodness
What to buy fellow vegan EATING OUT: BRUNCH 24 meals to tuck into after a busy SWEET 52
foodies this Christmas ON THE COVER Who serves up the day at work Spoil yourself with this indulgent
GET SET FOR CHRISTMAS! 11 best vegan brunch menu? WHAT’S THE ALTERNATIVE? 40 selection of desserts and snacks
ON THE COVER All the recipes you LUNCH 26 ON THE COVER Vegan caviar
need to wow your guests Quick and easy ideas for and other amazing new
eating healthy on the go replacements for fish
LIFESTYLE
SUPERFOODS 18 PLAN YOUR
ACCIDENTALLY VEGAN! 31 MASTERCHEF… FOR LESS! 42
Why you should add red cabbage VEGAN CHRISTMAS 56
Indulge in this delicious ON THE COVER Finalists Billy and
to your Christmas dinner ON THE COVER Ideas and advice for
selection of vegan treats! Jack show us how to cook up a
navigating the festive season
budget vegan feast
10 GENIUS HACKS 59
TRIED & TESTED 46
SUBSCRIBE & RECEIVE A FREE GIFT! We put the newest vegan pizzas
through the SV taste test!
ON THE COVER Tips for making
veganism easy
Turn to p32 to see our latest offer – an Aveda haircare set
BEAUTY COUNTER 64
BUDDHA BOWLS 48
4 | simply vegan | DECEMBER 2018 SIMPLYVEGANMAG.CO.UK

Reci pe
Party fashion p68 ET
GETOSR M
F TMAS!
food | midwee
k meals
Have fun
CHRIS
cooking with
versatile collec this
Midweek
tion of meals
if nder
s with
and of friend festive
family ection rters
Wow azing sel – from stasserts!
s de
our am recipe licious
vegan es to de
and sid
A warming food
| mas
dish for terch
ef mea
l
winter!
n | 11
ly vega
| simp
2018
BER 08:01
DECEM 018
24/10/2
SPANISH BAKE
D BEANS
By Shannon
Deli-cious Martinez
| Serves and Mo Wyse
4-6 | Prep from Smith
15 mins &
O.UK | Cook 1½ METHOD
VEGAN
MAG.C Per serving Calories hours
SIMPLY 262 Fat Saturates 1 Put the
14.8g beans in for around
2.1g Salt
0.41g Sugar saucepan a 30 minutes.
INGREDI 6.6g Protein and cover 4 Remove
ENTS 9.3g water. Add with the bay leaf.
boil over 1 bay leaf and prefer a
11
indd • 480g (1lb smooth If you
• pinch of a
1oz) dried just cooked.high heat until purée the sauce,
as.2hj.
tionXm Northern Great saffron threads mixture
verSec or cannellini (optional) beans and Drain the blender in a
SV7.Co cooked beans, until complete
New
• ½ tsp cumin Reserve set them smooth, ly
• 1 bay leaf seeds the cooking aside. leave it nice
otherwise
just
• 2 tsp salt 2 In another water. and chunky.
• 60ml
(2fl oz) extra-virgin • 1 tbsp tomato the olive saucepan, heat 5 Add the
cooked
• 1 brown olive oil purée oil over a and simmer beans
onion, sliced • 1 tbsp sherry heat and medium over a very
slowly low heat
• ½ red bell vinegar onion, peppers fry the for
pepper, diced • 400g (14
oz) fresh or until lightly and fennel 1 hour. Add 30 minutes to
• ½ green a little more
bell pepper,
diced
diced tomatoes tinned the garlic golden. Add stock if needed.
• ½ fennel • 500ml (17fl and thyme seasoning Check the
bulb, sliced cook for and
• 2 garlic or water, or
oz) vegetable another
minute. parsley to and mix in the
cloves, minced liquid from stock 3 Mix in
the spices, finish.
• 1 tsp thyme the beans cooking tomato purée salt and
leaves and cook
• 1 tsp smoked • 1 tsp brown out for a
paprika sugar further minute.
• ½ tsp chilli • 1 tbsp capers De-glaze The recipes
the on p34-35
flakes vinegar and pan with the are from Smith
beauty
• pepper,
to taste tomatoes add the diced Deli-cious by &
Shannon
• handful , stock, brown Martinez and
of parsley, sugar and Mo Wyse
chopped capers. Reduce (Hardie Grant,
34 | simply the heat £20).
to low and Photography
vegan | DECEMBER simmer by Ben
2018
Wood, Bonnie
Savage
and Nicole
Goodwin.
SV7.Midweek
.2hj.indd
34
SIMPLYVEGA
NMAG.CO.U
K
brand p65
24/10/2018
09:46
Maste
Mas rchef…
create terchef fin
for le
ss!
a vega alists
n fea Billy an
42 |
simp st ou d Jack
ly vegan
t of ca
nned show us
| DECEM
BER
food. how to
SV7.Ma 2018
sterche
f.2hj.ind
Yes rea
d 42
lly…
SIMPLY
VEGAN
MAG.C
O.UK
24/10/2
018
09:37
CHRISTMAS
Celeriac Truffle Soup 12
Orange Roast Potatoes 12
Miss Maple Cranberry drink 13
Gingerbread Men 13
Chestnut and Squash Tart 14
Classic Celeriac Pot Roast 15
Balsamic Glazed Red Onions 16
Whole Roasted Spiced Cauliflower 16
Mini Christmas Chocolate Almond Cakes 17
BREAKFAST
Immune Boosting Tropical Breakfast Bowl 20
Creamy Berry-ful Polenta 21
Wake Up Breakfast Smoothie 22
Fluff y Pumpkin Pancakes 23
LUNCH
26
e Charred Hispi Cabbage
Plan a meast-fp5re6 Eat the Rainbow Salad 27
Christma Persian Black Aubergine

Smoky Chickpea Salad with Mango and Avocado
27
28
Chipotle White Bean Sandwich 29
Lentil Balls with Zesty Rice 29
DIY
balms plip MIDWEEK
66 M
Spanish Baked Beans 34

35
Vegan YouTu ber Carbonara
‘Beef’ Stroganoff 35
p82
Derek Simnett Black Bean and Watercress Burger
Red Onion Tart with Watercress Pesto and Tomatoes
36
37
ON THE COVER The best vegan, All your queries answered

cruelty-free foundations NUTRITIONAL ADVICE
Why zinc is as important as
79 MASTERCHEF… FOR LESS!
HIGHT STREET HERO 65 Roasted Sweetcorn Hummus 43
Discover new eco brand Love iron in your diet Mushroom, Lentil and Spinach Wellington 43
Beauty and Planet WHAT TO EAT 80 Indian Veggie Burgers with Coconut Onion Bhajis 44
DIY: MAKE YOUR OWN Foods to eat everyday to stay Pavlova with a Boozy Cherry Sauce 44
SCENTED LIP BALMS 66 in optimum health
ON THE COVER Keep lips soft this READ THE LABELS 81
winter without the use of
animal ingredients
Handy checklist of hidden
animal ingredients to look for
BUDDHA BOWLS
Thai Coconut Curry Bowls 48
RETAIL THERAPY: THE Chilli-Lime Portobello Bowls 49
PARTY EDIT 68 REGULARS
Green Goddess Quinoa Bowls with Crispy Tofu 49
ON THE COVER We’ve found the TRENDING IN DECEMBER 6
best vegan party dresses, Chilli-Maple Tofu Bowls 50
Check out what’s new and fresh
bags and shoes in the vegan world
BOOST YOUR HEALTH NEXT MONTH 39
WITH HERBS 70 Check out what’s coming up in
SWEET
ON THE COVER Advice from top our January issue Blueberry Cupcakes with Fruity Frosting 52
herbalist Sara Chana Silverstein Chocolate Freakshake 53
CITY GUIDE 74
Baked Bananas with Chocolate 54
Discover vegan-friendly
ESSENTIALS eateries in Glasgow Strawberry Freakshake 54
ON THE COVER WIN WIN WIN! 59 Coconut Peanut Bar 55
THE LAST BITE! 82
A luxury spa day and treatments ON THE COVER We talk to plant- Chickpea Meringue Kisses 55
worth £312 based YouTube star and
THE BIG QUESTION 76 nutritionist Derek Simnett

# t r e n d i n g
essentials
New ready-
meal range
From £1.27 | Available at
Waitrose stores nationwide
Fed up with the lack of

vegan options when
you don’t have time to
cook? Waitrose have answered
our prayers with their new
range of over 40 vegan and
veggie own-brand meals,
including Mac & Greens,
mushroom carbonara, a
beetroot wellington and four
new pizzas – one of which we
CHRISTMAS put to the test on page 46.
FAIRS
Don’t miss these festive food
and lifestyle events…
FLIPSIDE NEW
OPENINGS
Manchester Vegan Plant-based restaurants are
Christmas Market, popping up all over the place
Sachas Hotel, Manchester at the moment. If you’re in
17th-18th November, London, be sure to check out
10.30am-4.30pm. Flipside in Farringdon
Gloucester Vegan (flipsidefood.com) – the
Christmas Market, Blackfriars world’s first plant-based
fast food joint, serving up
1st-2nd December, 9am-5pm.
everything from quarter
Norwich Vegans pounders to loaded nachos,
Christmas Market, mac and cheese, smoothies
OPENNorwich WHAT THE and donuts. In Brighton, vegan
2nd December, 10am-4pm. PIT TA kebab restaurant What the
Brighton Vegan Pitta (whatthepitta.com)
Christmas Market, have just opened their fourth
The Open Market UK store – and it’s definitely
worth a visit.
10am-4pm, December 2nd.
Dorset Vegan Christmas
Festival, Lighthouse, Poole
8th December,
10.30am-4.30pm.
6 | simply vegan | DECEMBER 2018

what’s new
Farewell, leather
Missing leather but don’t want to
buy cheap plastic alternatives?
Then check out The Vegan
Tannery (thevegantannery.com) W i c k e d l y
vegan!
where you’ll find stylish bags, belts
and wallets all made from recycled
waste products and sustainable
natural material.
D
erek Sarno is the co-founder of Wicked Healthy,
co-author to The Wicked Healthy Cookbook and
the Chef-Director of Plant Based Innovations
at Tesco. He moved to the UK to pioneer and
on our increase the Free From Animals options within Tesco
wish-list and developed the new Wicked Kitchen range of ready

meals, wraps, salads, sandwiches and pizzas. Here he
shares his 'wicked' ethos, values and brand news.
PACIFICA VEGAN
PAMPER GIFT BOX The demand for vegan food is rising so rapidly
£52.50 | The Goodness that it has become the UK’s fastest growing
Project culinary trend of 2018 and is sure to kick off
Stuck for ideas? Check more in 2019. And rightly so because we all know
out the Pacifica range at it’s not a trend! Wicked are here to do our part in
thegoodnessproject.co.uk. supporting this by creating delicious, flavourful foods
We love the bohemian – free from animals! Any reason we can find to reduce
packaging and nourishing, and cut out animal products from our diets is a good
natural ingredients that reason and eating more plants has never been more
are, of course, all vegan important, delicious and easier than now!
. . .
Now, to meet the soaring demand, the Wicked
s
and cruelty-free.
l ov e
Kitchen food range is doubling in Tesco, nationwide!
SVgin cocktails!
Wicked initially launched with 20 items in January
2018 with phenomenal success and we’ve been in the
kitchen round the clock since, working on continuous
improvements and new creations to meet demands.
Included in the 26-piece, new item launch are Wicked
Kitchen’s own crafted chilled sharing desserts.
We’ve created a Charred Pineapple Dream
Cake (with passion fruit glaze and a
biscuit crumb crust) and a
Experiment with botanical blends Red Velvet Chocolate
Brownie. Much more will
be launched over the next
Cardamom Gin month just in time for
sacredgin.com | £33.95 Christmas and for those
taking advantage
This time of year is great
of Veganuary.
for trying out new cocktail
At the start of the year,
combinations. Sacred
I said that veganism
Cardamom Gin is packed with
was going mainstream,
aromatic spices, organic green
and – as plant-based
cardamom pods – perfect with
options are taking over the
tonic water or ginger beer!
supermarket shelves –
Try making a Cardamom
that belief is fast becoming
Expresso Martini by
a reality.
blending 50ml Sacred
“Having more plant-based
Cardamom Gin, 25ml Fresh
options readily accessible to the
Espresso or Cold Brew Coffee
public has been a priority for us,"
and 20ml Maple Syrup. Serve
says Chad Sarno. “We could not
straight from the freezer.
be more excited to launch this line
extension and I want to acknowledge
the incredible work that Derek, our
partners, and of course Tesco have done
to bring plants to the forefront of the
food conversation throughout the United
Kingdom and with retailers across the globe.”
In September, Wicked Kitchen won PETA’s
2018 Vegan Food Award
for ‘Best Vegan Range’.
DECEMBER 2018 | simply vegan | 7

what’s new
essentials
Switch to
sustainable!
Help stop global warming by switching
. . .
to a renewable energy supply this
Essent i a l s w a p winter, such as wind or solar power.

Visit bigcleanswitch.org to
compare prices.
Have you
Bee-friendly wraps
If you want to cut down on your plastic waste, take
clingfilm off your shopping list and opt for reusable
tried...
wraps instead. Many use beeswax, which make
them non vegan friendly, so be sure to check out
Boobalou, who offer a range of food wraps made
from cotton and plant waxes. boobalou.co.uk
BOTANICAL
WATER
ECO-FRIENDLY FITNESS
Organise your kit with the new Jade Macaranga
£3.45 | Available at
selected M&S and
bag (£65.87) – made from organic canvas, it Waitrose stores and
has an adjustable shoulder strap, one main online at ocado.com
compartment large enough to hold a mat, block Coconut, aloe vera,
and towel or change of clothes and a smaller watermelon… Just
outside pocket for personal items. A portion of when you thought you’d
each sale goes to protect habitat for chimpanzees tried every kind of water
in Uganda’s Hoima District. jadeyoga.eu there is, more health
drinks come along
to surprise us. New
from No 1 Botanicals
is a range of herbal
waters boasting a host
The new Tofu of benefits. Rosemary
– a favourite of Stella
Fancy a change from your usual meat-replacement?
Moin Moin is a super healthy steamed dish made McCartney – is said
from black-eyed beans – vegan, gluten-free and very to improve memory
versatile. Its origins are from West Africa and it’s now function, reduce anxiety
been re-imagined for a Western audience – simply and increase alertness,
whilst Fennel boosts
3
add water to the mix and steam! Find Love Moin Moin
in World Food aisles at Sainsbury’s and Asda (£2.50). immunity and Olive
Leaf is great for skin.
of the
Best HOTEL PUKKA DIVINE

ADVENT CHOCOLAT
£12.50 | Available online at
HERBS
£5 | Available online at
divinechocolate.com
CALENDARS hotelchocolat.com
This luxurious calendar is the

Holland & Barrett
Celebrate the countdown

Divine is supporting the
Woodland Trust this Christmas
Treat yourself perfect way to kick off the to Christmas with Pukka’s
new calendar, containing 24
with their animal-themed
advent calendar. Behind each
festive season. Filled with
or your loved solid reindeer, snowmen, organic herbal teas from the window is a unique woodland
Pukka tea range. Inspired creature made from 70% dark
ones to a vegan- penguins and enchanted
spruces all made from rich, by nature, it’s a healthy chocolate. 3p from the sale of
friendly advent 70% dark chocolate, it’s a alternative to the chocolate each calendar will be donated
calendar; perfect for people to the Woodland Trust to help
calendar decadent option for anyone
with a sweet tooth. who like to cosy up with a protect, restore and create
warming cup of herbal bliss. woodland in the UK.

Buy Now From Amazon!
RRP
£24
The New Cookbook by Richard Church.

Available in Paperback and Digital Formats.
Vegan gift idea

Recipe box gift voucher from
The Vegan Recipe Box Co
Single box for 2
voucher (6 meals)
- £30 £38
rth
)
(Wo
Buy now at
veganrecipebox
k/christmas
Subscriptions also available

T he v e g a n f o o d i e
gift guide
Stuck for Christmas present ideas?
Take a look at our selection of tasty treats
The ultimate hamper
Five Minute Meals
Gift Box
£55, italianhampers.
com
Recipe ideas
15 Minute Vegan
Comfort Food by
Katy Beskow
£15, waterstones.com
Serve with cheese

Handy tool Tofu press £24.99, tofuture.com Vegan Honea by Plant
Based Artisan
£5.40, yumbles.com
Cooking made easy

Vegan recipe box
From £38
theveganrecipe
box.com
Stocking filler
Hammy’s Selection
Box by Moo Free
£4.79 at Holland
& Barrett, Sainsbury’s
and Morrisons

GET SET
FOR
CHRISTMAS!
Wow family and friends with
our amazing selection of festive
vegan recipes – from starters
and sides to delicious desserts!

food | christmas
Celeriac Truffle Soup

By Geeta Sidhu-Robb, from noshdetox.com
Serves 6 | Prep 10 mins | Cook 30 mins
Calories Fat Saturates Salt Sugar Protein

Per serving
233 16.6g 3.1g 0.55g 4.8g 4.1g
INGREDIENTS 2 Tie the thyme sprigs and bay

• 2 tbsp olive oil leaves together with string
and add them to the pan with
• small bunch of thyme
the onion and a pinch of salt.
• 2 bay leaves
3 Cook for about 10 minutess
• 2 small onions, chopped until softened.
• 1 large garlic clove, chopped 4 Stir in the garlic and cook for
• 1 celeriac, peeled and chopped 1 minute more, then tip in
• 1 large potato, chopped the celeriac and potato. Give
everything a good stir and
• 1L (34fl oz) vegan vegetable stock season with a big pinch of
• 100ml (3¼fl oz) soya cream salt and white pepper.
• 50g (1¾oz) blanched hazelnuts, 5 Pour in the stock, bring to the
toasted and roughly chopped boil, then simmer for around
• 1 tbsp truffle oil, plus an extra 20 minutes or until the
drizzle to serve vegetables are soft.
6 Discard the herbs, then stir
through the cream, remove
METHOD
from the heat and blitz until
1 In a large saucepan, heat the smooth. Drizzle with truffle oil
oil over a low heat. and scatter with hazelnuts.
Orange Roast Potatoes

Serves 4-6 | Prep 10 mins | Cook 60 mins

Per serving
301 21.4g 3.2g 0.10g 9.3g 3.1g
INGREDIENTS 4 Meanwhile, peel long strips

• 2kg (70½oz) King Edward of peel from the oranges
potatoes using a peeler, and pick the
sage leaves.
• 2 oranges
5 Place a good helping of oil
• 1 big bunch of fresh sage
into a large roasting tray
• 1 small bunch of rosemary on the hob over a low heat,
• 8 garlic cloves add the unpeeled garlic,
• 6 tbsp olive oil rosemary, orange peel
and sage leaves, then fry
for 30 seconds.
METHOD 6 Add the potatoes and toss
1 Preheat the oven to 220ºC/ together until well coated.
Gas Mark 7. Then place into the oven for
2 Peel and chop the potatoes 45 minutes or until golden
into large chunks, roughly and crisp.
the size of a golf ball.
A twist on
3 Parboil the potatoes in a pan
of boiling, salted water for
10 minutes, then drain in a
colander, shaking it to chuff
up the edges. Leave to cool
for 5 minutes until fluffy.
a c la ic
Miss Maple
Cranberry
By Geeta Sidhu-Robb, from
noshdetox.com
Serves 2-4 | Prep 5 mins
Calories Fat Saturates

Per serving 285 7.5g 0.4g
Salt Sugar Protein

0.04g 39.4g 3.7g
INGREDIENTS
• 3 apples, chopped
• 55g (2oz) cranberries
• ½ tbsp maple syrup
• 3 tbsp walnuts
• 1 tsp Lucuma powder (a superfood
with a sweet caramel taste)
Perfect for
• 180ml (6fl oz) water
• 340g (12oz) ice
METHOD
Christmgas!
1 Blend all the ingredients until
you’ve reached your desired
consistency, if too thick add
more water and enjoy.
mornin
Gingerbread Men

Per serving
313 6g 1.7g 0.16g 7.2g 6.6g
INGREDIENTS 2 Now, in a large bowl,

• 510g (18oz) flour cream the shortening and
sugar with a fork. Stir in the
• 1 tsp baking powder
molasses, hot water and
• ½ tsp bicarbonate of soda vanilla with a large spoon. Stir
• 1 tsp ground cinnamon in the flour mixture until nice
• ½ tsp ground ginger and smooth.
• ¼ tsp allspice 3 Cover the dough with

clingfilm and place in the
• ¼ tsp salt fridge for 2-4 hours.
• 43g (1½oz) vegetable shortening 4 Preheat the oven to 200ºC/
• 32g (1oz) sugar Gas Mark 6.
• 43g (1½oz) molasses 5 On a lightly floured surface,
• 2¼ tbsp hot water roll out the dough and cut
out the shapes.
• ½ tsp pure vanilla extract
6 Transfer the shapes onto a
baking tray covered with
METHOD greaseproof paper.
1 In a medium bowl, mix 7 Place the tray into the oven
the flour, baking powder, for 8-10 minutes.
bicarbonate of soda,
8 Once hard, cool on a rack
cinnamon, ginger, allspice
and decorate as and when
and salt together. Then set
you like.
the bowl aside.

food | christmas
Chestnut and Squash Tart METHOD

To make the tart
edge of the baking tray and
up a little at the sides). Prick
By Niki Webster, from rebelrecipes.com the dough with a fork and
Serves 4-6 | Prep 15 mins 1 Preheat the oven to 190˚/ then cook for 25 minutes.
| Cook 35 mins Gas Mark 5. Roast the
squash on a baking tray for 7 Remove from the oven then
30 minutes with a drizzle top with the pesto, squash
Calories Fat Salt Sugar
Per serving
500 34.9g
Saturates
2.8g 1.8g 5.8g
Protein
21.1g of olive oil and salt and and reserved nut and seed
pepper. Set aside. mix. Pop back in the oven
for 10 minutes.
2 Toast the seeds and nuts by
INGREDIENTS • 45g (1½oz) hazelnuts 8 When cooled a little, top
adding them to a dry pan on
• 1 small organic squash, sliced • 1 garlic clove a medium heat. Toast for a with fresh thyme.
• 1 tbsp olive oil • 3 tbsp olive oil few minutes then set aside. To make the pesto
• salt • juice of ½ lemon 3 Add the seeds, nuts and 1 Add all the ingredients to
• pepper • 1 tsp sea salt chestnuts into a food your food processor or high-
processor and pulse until speed blender and blitz
For the tart base • twist of black pepper you get a crunchy mix. until everything is combined
• 85g (3oz) toasted organic • 4 tbsp nutritional yeast Scoop the mix into a large to the texture you prefer.
sunflower seeds • 4-5 tbsp water bowl and then mix in the You may need to scrape the
• 85g (3oz) toasted organic walnuts salt, oil, maple and sides down a few times.
For the sprouts
balsamic vinegar. To cook the sprouts
• 85g (3oz) cooked organic • 2 tbsp organic hazelnuts, toasted
chestnuts 4 Reserve four tbsp of the mix 1 Add the oil and sprouts to
• 255g (9oz) organic sprouts – outer to top the tart at the end.
• 1 tsp sea salt a medium frying pan and
layers removed and half of them Pop the mix back into the fry for a few minutes until
• 2 tbsp olive oil chopped in half processor with the water and starting to soften.
• 1 tsp organic maple syrup • 1 tbsp olive oil blitz until you get a paste.
2 Add the dressing
• 1 tsp balsamic vinegar For the dressing 5 Preheat the oven again to ingredients to a jar and
• 4 tbsp water • 1 tbsp molasses or maple syrup 190ºC/Gas Mark 5. shake or stir to combine.
• fresh thyme • 1 tbsp balsamic vinegar 6 Line a small, high-edged 3 Pour the dressing onto the
baking tray with baking sprouts and mix well.
For the pesto • 1½ tbsp tamari paper. Tip the paste onto
• 3 big handfuls of organic kale • big pinch salt the baking paper and shape 4 Serve with the toasted
with your hands (to the hazelnuts on top.
• handful of basil
a ti ve
l tern
a n a sh
ve a s in di
Ser ma
e a l th y
Superd hful l of
an vour
f la
Classic Celeriac Pot Roast carrots, potatoes, garlic, half

of the broth, the paprika, red
or 4 to 6 hours in the slow
cooker, depending on size
By The Sarno Brothers, from The Whole Foods Cookbook pepper flakes, 1 tsp of the of celeriac).
Serves 8 | Prep 15 mins | Cook 4-6 hours black pepper, and the salt. 5 Remove and discard the bay
Toss to coat the vegetables leaves. Carve the celeriac
with the seasonings. into slices and serve it with
Calories Fat Salt Sugar
Per serving
114 0.7g
Saturates
0.1g 0.23g 3.7g
Protein
3.5g 3 In a medium bowl, combine the vegetables and pan
the whole celeriac, onion juices. Garnish with thyme,
granules, lime juice, rosemary, and parsley.
INGREDIENTS • 1 tbsp onion granules remaining broth, and 1 tsp
of black pepper. Gently toss
• 2 onions, quartered • juice of 1 lime CHEF’S TIP
to coat, then put the celeriac
• 2 large carrots, quartered • 2 bay leaves in the casserole dish or slow If you have a substantial
• 3 large russet potatoes, scrubbed • 1 tbsp chopped fresh thyme cooker, nestling it into the amount of natural juices from
and quartered other vegetables. Scrape the the vegetables remaining
• 1 tbsp chopped fresh rosemary after the vegetables have
contents of the bowl into the
• 5 garlic cloves, smashed • handful of small, fresh flat-leaf been removed from the
dish or slow cooker. Add the
• 120ml (4fl oz) low-sodium parsley leaves bay leaves. casserole dish or slow cooker,
vegetable broth you can thicken them into a
4 Cover, place the casserole
• ½ tsp smoked paprika gravy. Whisk together 1 tsp
METHOD dish in the oven, and reduce
cornstarch and 2 tbsp cold
• ½ tsp red pepper flakes 1 If using the oven, preheat the oven temperature to
water to make a slurry, then
• 2 tsp freshly ground black pepper the oven to 200ºC/Gas Mark 150°C/Gas Mark 2; if using
whisk the slurry into the juices
6. If using a slow cooker, set a slow cooker, set it to low.
• ½ tsp sea salt and cook over low heat until
the slow cooker to high. Cook until the celeriac is
• 1 large celeriac (celery root), thickened. If the gravy is
tender enough to be easily
trimmed and scrubbed 2 In a casserole dish or slow too thick, stir in a little more
pierced with a knife (around
cooker, combine the onions, vegetable broth.
3½ to 4 hours in the oven

food | christmas
Balsamic-Glazed Red Onions pour half of the vinegar

and the wine over the top.
By The Sarno Brothers, from The Whole Foods Cookbook Sprinkle with the spice blend.
Serves 4 as a side dish | Prep 15 mins | Cook 40 mins Cover with foil and bake for
30 minutes.
4 Remove from the oven and
Per serving
96 0.9g 0.2g 0.56g 9.7g 2.7g carefully remove the foil.
Rearrange the onion slices so
each resembles a flower that
INGREDIENTS • 1 tsp cayenne pepper has opened up. Spoon any
• 2 red onions, unpeeled • pinch of dried lemon peel juices in the bottom of the
pan over the onions. Pour the
• 120ml (4fl oz) balsamic vinegar • 1 tsp sea salt (optional) remaining vinegar over the
• 1 tbsp white wine onions and bake, uncovered,
• ½ tsp Mum’s Spice Blend (below) METHOD until the onions are tender
and the flower shapes open
• 1 tbsp capers, drained and rinsed 1 Preheat the oven to 200°C/
up completely and crisp a
• 2 tbsp chopped fresh parsley Gas Mark 6. Line a 20cm
little at the edges (this usually
(8in) square baking dish with
For Mum’s Spice Blend takes about 10 minutes).
parchment paper.
• 2 tbsp smoked paprika 5 Transfer to a serving dish
2 Cut the tops off the onions
• 2 tbsp garlic powder and scatter the capers and
and remove their skins. To make Mum’s Spice Blend
parsley over the onions.
• 1 tbsp onion powder Slice the onions lengthwise 1 Combine everything in a
Spoon any pan juices over
• 1 tbsp dried parsley into eighths but leave the small airtight container,
the top and serve.
root end intact to hold the cover, and shake well.
• 1 tbsp dried basil onion together. 6 As a variation, use white or
Store at room temperature
• 1 tbsp dried oregano yellow onions and white
3 Place the onions in the away from heat and light for
balsamic vinegar.
• 1 tbsp dried thyme prepared baking dish and up to four months.
Whole Roasted METHOD

1 Preheat the oven to 190ºC/
with a knife (30 to 45 minutes
more, depending on the size
Spiced Cauliflower Gas Mark 5. of your cauliflower). Remove
from the oven and let cool.
By The Sarno Brothers, from The Whole Foods Cookbook 2 In a small saucepan, combine
the dates and garlic and add 6 Transfer the cauliflower to
Serves 4 | Prep 30 mins | Cook 1½-2 hours a cutting board and slice it
water to cover. Bring to a
simmer over medium heat into thick slabs. Serve with
Calories Fat Saturates Salt Sugar and simmer until softened the pan juices drizzled over
Per serving Protein
107 0.8g 0.2g 0.33g 15.1g 4.2g (this should take about 15 the top and garnish with the
minutes). Drain the dates and reserved coriander leaves.
garlic and transfer to a food To make the roasted
INGREDIENTS
processor or a (preferably garlic paste
• 64g (2¼oz) pitted dates high-speed) blender. 1 Preheat the oven to 200°C/
• 3-4 garlic cloves, or 3 tbsp of 3 Add the tomatoes, half of the Gas Mark 6.
garlic paste (see below) broth, the roasted peppers, 2 Slice off the top of each head
• 340g (12oz) canned, no added- onion granules, red pepper of garlic – enough to expose
sodium chopped tomatoes flakes, paprika, and salt. the tops of the cloves. Place
• 236ml (8fl oz) low-sodium Blend until smooth. Pulse each head of garlic cut-side
vegetable broth in all but a few coriander up on a piece of foil. Very
leaves (set those leaves lightly spray the exposed
• 32g (1oz) roasted red peppers aside for garnish). garlic cloves with spray oil
• 1½ tsp onion granules 4 Place the cauliflower cut- to help prevent scorching.
• 1-1½ tsp red pepper flakes side down in a casserole Loosely wrap each bulb in
• ½ tsp smoked paprika dish or deep roasting pan. the foil. Place the foil packets
Spoon half the sauce over on a rimmed baking sheet
• ¼ tsp sea salt
the cauliflower, coating and roast until the garlic
• handful of fresh coriander leaves it completely. Pour the cloves are fork-tender, (25 to
• 1 large head of cauliflower, remaining broth into the 35 minutes). Remove them
trimmed bottom of the pan. Cover from the oven and let cool.
For the roasted garlic paste with a lid or foil, making sure 3 When cooled, unwrap the
the foil does not touch the heads of garlic. Holding one
The recipes on • 4 whole heads of garlic food. Roast for 25 minutes.
p15-16 are from over a small bowl, squeeze
• spray oil 5 Remove the cauliflower the head of garlic to force the
The Wholefoods
Cookbook. © 2018 • ¼ tsp sea salt from the oven and baste it individual cloves from their
by Whole Foods • ½ tsp freshly ground black pepper with the drippings from the skins into the bowl. Repeat
Market IP, L.P. and bottom of the pan. Spoon with the remaining heads.
Transition to Health, on the remaining sauce and Add the salt and pepper
Inc. Grand Central roast, uncovered, until the and mash with a fork (or the
Life & Style. cauliflower is easily pierced pestle) until smooth.

Mini Christmas Chocolate Almond Fruit Cakes
By Niki Webster, from rebelrecipes.com
Makes 8 | Prep 20 mins | Cook 35 mins

Per serving 1,115 58.6g 33.1g 0.10g 104g 15g
INGREDIENTS • 1 tbsp chia seeds is well combined. To make the chocolate topping
• 150g (5¼oz) melted organic Chocolate toppings (Please note, the batter is 1 Finely chop the chocolate
coconut oil super thick). and place into a small bowl.
• 200g (7oz) vegan chocolate
• 100g (3½oz) cooked chestnuts 3 Transfer to a large bowl and 2 Gently heat the almond milk
• 60ml (2fl oz) almond milk stir in the mixed fruit.
• 200g (7oz) ground almonds until boiling point, pour over
• 1 tbsp maple syrup 4 Divide the batter into finely chopped chocolate
• 1 tbsp vanilla extract Marzipan topping two, 21cm (8in) loose and stir until completely
• 18 pitted Medjool dates • pre-made vegan marzipan bottomed cake tins. Wet smooth. Stir in maple syrup.
• 200g (7oz) good quality, dairy-free your hands and press the To make the cakes
chocolate, melted mix into the sides.
METHOD 1 Cut discs out of the cake
• 4 tbsp raw cacao 5 Bake for 25 minutes until with small, round 5cm (2in)
To make the cakes the edges are getting a
• 1 tsp baking powder cake cutters.
1 Preheat your oven to little brown.
• 2 tsp almond essence 2 Spoon chia jam onto the top
180ºC/Gas Mark 4. 6 Allow to cool. of one disc then pop another
• pinch of sea salt 2 Pop the coconut oil and To make the cranberry jam on top.
• 150g (5¼oz) coconut sugar or chestnuts in your food
1 Add the cranberries, 3 Pour the melted chocolate
sugar of choice processor and blitz for 1-2
maple syrup and chia to over the top of each of the
• 3 tbsp mixed fruit minutes. Add the dates and
a small saucepan. cakes, then gently smooth
blitz again, then the melted
For the cranberry chia jam 2 Heat gently until the out the chocolate to drip
chocolate, ground almonds,
• 100g (3½oz) cranberries (fresh or cranberries have reduced over the edge.
cacao, baking powder,
frozen defrosted) almond and vanilla essence, down and the mix is sticky. 4 Alternatively, roll and cut
• 1 tbsp maple syrup salt and coconut sugar and 3 Allow to cool. some marzipan into shape
pulse again until everything and pop on top of the cakes.

superfood
essentials
everyday superfood
Purple is the new green when it comes to superfoods,
and what better seasonal produce than red cabbage to
braise, sauté and shred into your festive Christmas dishes
RED CABBAGE
wi th a nti oxi da nts
Packed
and high in fibre!

RECIPE IDEAS
Want to harness the power of this
nutrient-packed veg? Here’s just two
ways to serve it up this winter
E
RE D CA BBAG
SERVE HOT
Sautéed red cabbage
with apple, nutmeg,
cinnamon, bay leaves
VERSATILITY cooking and balsamic vinegar
Red cabbage is such a versatile Red cabbage works best in dishes that is a sure-fire hit as a
vegetable. You can braise and are prepared on top of the cooker delicious, nourishing
sauté, pickle, shred and ferment (it’s not as suited to baking Christmas side
to your heart’s content. or casseroles)
R
ed cabbage is a brassica cabbage in hot, cooked dishes.
vegetable, meaning that The slightly bitter taste of
it belongs to the same red cabbage leans itself
family as broccoli, bok towards the incorporation
choi, kale and cauliflower, and of a sweeter flavour into the
boy does this superfood hold dish. Use apples, grapes,
its own nutritional standpoint raisins, pomegranate seeds
within this bountiful group. and sweeter vegetables such
Its pigmentation comes from as carrots, red peppers and
anthocyanin polyphenols, butternut squash in order
which are rich in antioxidants, to balance out the tang. You
helping control and reduce might find the inclusion of
cellular damage caused by free spices such as cinnamon, SERVE COLD
radicals from the environment. allspice and nutmeg also Raw red cabbage
Anthocyanins are also anti- make a difference, whilst the can be used to make
inflammatory, easing painful, addition of walnuts, almonds sauerkraut, which is
chronic diseases such as or peanuts can add a crunch great for the gut!
arthritis and IBS. to an otherwise soft dish.
Red cabbage is rich in To preserve the texture and
vitamin K, which helps to maximise the nutritional
prevent osteoarthritis and benefits of red cabbage,
reduce the incidence of bone choose to cook the cabbage for
fractures. This superfood approximately 5-10 minutes.
also has over twice the
level of vitamin C as green KEEP IT RAW
cabbage, whilst being dense in Red cabbage gives a perfectly
magnesium, manganese and crunchy texture to your dish
vitamin A – potent at helping when prepared raw or cold.
boost the immune system. Some of the best ways to enjoy
The glucosinolates found in it include pickling, grating,
red cabbage also make it a shredding and incorporating
cancerous cell suppressor. into a variety of salads. Keep
When selecting your your slices nice and thin by
cabbage, avoid any with puffy using a food processor or
or matte-coloured leaves. Strip mandolin slicer. You can even
the outer layers, wash and then make your red cabbage into
chop the cabbage into quarters, a probiotic superfood by the
cutting from the top of the addition of a probiotic capsule
cabbage downwards. Finally, and vinegar. Leaving the
remove the white core. From mix to ferment for 48 hours
here, you can chop the cabbage in a refrigerator will create
to your desired thickness. a kimchi side-dish to adorn #SimplyVeganFood
salads and boost your meal’s
LET’S COOK bacteria credentials, whilst
We would love to see your red cabbage
There are many different preserving the nutritional dishes! Just pop your pics on Instagram or
ways you can enjoy red values of the cabbage. Pinterest and tag #SimplyVeganFood

food | breakfast
Bre a kf a st Start your day right with

these tasty autumn dishes
Immune Boosting
Tropical Breakfast
Bowl
By The Chia Co, www.thechiaco.com
Serves 1-2 | Prep 5 mins

545 22.5g 10.4g
Salt Sugar Protein

0.14g 56.6g 14.1g
INGREDIENTS
• 340g (12oz) coconut yoghurt
• 1 banana
• 1 tbsp chia seeds
• ½ tsp coconut oil
For toppings
• 1 kiwi, diced
• ½ mango, diced
• 1½ tbsp goji berries
• 1 tbsp coconut flakes
• 1½ tsp chia seeds
• 1 tsp raw cacao nibs
Th
• 2 tbsp raw nuts, chopped (cashews,
hazelnuts, almonds)
METHOD
1 Add yoghurt, banana, first measure
of chia seeds and coconut oil to a
is bowl
of g
blender and blend until smooth.
oodne
2 Pour into two serving bowls. Add
all the topping ingredients,
arranging as you like.

Switch it up
• Use a frozen banana and
chilled yoghurt for an ice
cream type texture
Quick tips
• If you don’t have fresh berries,
frozen will work. Cook them
longer as they retain more water.
Creamy Berry-full Polenta

By Jackie Sobon from Vegan Yack Attack On The Go!

Per serving
485 18.7g 3.5g 0.10g 24g 13.1g
INGREDIENTS cooking, warm the

• 470ml (15¾fl oz) unsweetened blueberries, blackberries,
non-dairy milk and water in a small
saucepan over a medium
heat. Bring to a simmer,
• 140g (5oz) polenta grits adjust the heat to medium-
l lu n c h
• 60ml (2fl oz) maple syrup low, and cook until the
• pinch of salt berries start to break down
(about 10 minutes). Lightly
For the topping mash the berries if they are
• 145g (5½oz) fresh blueberries not breaking apart.
• 140g (5oz) fresh blackberries 4 To make the cashew
cream: Soak the cashews
• 2 tbsp water
in boiling hot water for 15
For the cashew cream minutes. Drain and rinse the
• 140g (5oz) raw cashews cashews, then place them
unti
in a blender with 80ml (2¾

• 80-120ml (2¾-4fl oz) water fl oz) water, to start, plus
• pinch of salt salt. Blend until completely
smooth, adding more water
if your blender is struggling.
METHOD
ul l
5 Divide the creamy polenta

1 In a large pot over a
between four bowls, and
medium-high heat, bring
top each with some berry
the non-dairy milk and
mixture. Dollop 1 tbsp of
uf
o
water to a boil. Stir in the
cashew cream on top of
p y polenta grits, and adjust

the heat to medium-low.
each bowl, and serve warm.
The cashew cream will keep
e
Cook – covered but vented
e
for 7-10 days in the fridge.
k
– stirring occasionally for 18
l
to 20 minutes, or until the
l
Vegan Yack Attack On
i
polenta is creamy. The Go! © 2018 Quarto
w 2 Stir in the maple syrup, and

add salt to taste. Keep warm
until ready to serve.
3 While the polenta is
Publishing Group USA Inc.
Text © 2018 Jackie Sobon.
First published in 2018 by
Fair Winds Press, an imprint
of The Quarto Group.

food | breakfast
Wake Up Breakfast Smoothie

By Maryanne Hall for Viva!, veganrecipeclub.org.uk
Serves 1 | Prep 5 mins

Per serving 807 61.4g 39.8g 0.4g 27.7g 12.3g
INGREDIENTS METHOD 3 Top with Fava Mill granola and cacao

• 150ml (5fl oz) almond milk or any other 1 Peel the very ripe bananas, cut them in nibs or any vegan cereal, vegan
plant-based milk half and freeze overnight (or just keep chocolate, fruit or nuts.
• 1½ frozen (very ripe) bananas them in the freezer until you want to
use them). QUICK TIP
• 1 tsp nut butter of your choice
2 Place all the ingredients into a high- Make your smoothie look extra pretty
• 1 tsp coconut oil
powered blender and blitz until nice for a special breakfast by serving it in
• 1 flat tbsp raw cacao powder and smooth. a mason jar with a paper straw. Top with
• ¼ avocado pretty edible flowers.
• ¼ tsp almond essence (optional)
Perfe
c
t f u a gy
lf
or
e m
se s
s ion

pk i n m a ke s
Pum
a natural lyg
swe e t toppin
Fluffy Pumpkin Pancakes

By Maryanne Hall for Viva!, veganrecipeclub.org.uk
Serves 4-8 | Prep 15 mins | Cook 45-60 mins

Per serving
481 12.1g 1.2g 0.15g 29g 9.3g
INGREDIENTS • 2 tbsp rapeseed oil 4 Blend in a high-powered thick but slightly pourable.
• 2 00ml (6¾fl oz) soya milk blender until smooth. It is 7 To make small pancakes,
For the pumpkin purée
also possible to do this with use a mini frying pan or a
• 1 large pumpkin a stick blender but it will medium-sized pan for
• vegetable oil METHOD take longer. larger ones.
• pinch of salt 1 To make the pumpkin 5 To make the pancakes: Mix 8 Heat a little oil in the frying
purée: Preheat the oven to together the dry ingredients
For the pancakes pan then pour in the batter,
180˚C/Gas Mark 4-5. in a large mixing bowl and
• 100g (3½ oz) sugar making sure it covers the
2 Peel the pumpkin using a set aside. surface evenly.
• 250g (8¾ oz) self-raising flour strong vegetable peeler. 6 Mix all the wet ingredient 9 Cook on both sides for a
• ¼ tsp baking powder Cut into slices – around together in a large jug couple of minutes on each
2½cm (1in) thick. Lightly and then add the mix to
• ¼ tsp bicarbonate of soda side until golden. Drizzle
coat in oil, sprinkle with salt the dry ingredients. Add a
• ½-1 tsp cinnamon with pumpkin purée and
and place in the oven. little more soya milk if the serve in a stack.
• ½ tsp salt 3 Cook for 40 minutes to 1 mixture is too thick. The
• 1 tsp vanilla bean paste or extract hour, turning once. consistency needs to be

eating out
essentials
eating out
Brunch Lauren True checks out what the
high-street bars and cafés have to
Boston Tea
offer for brunch when it comes to Party
vegan hot food, cakes and drinks RATING
Hot food: The best
thing about the breakfast
menu here is that it lasts
all day! From avocado on
sourdough toast to the baps and
veggie breakfast, the dishes are
available even if you’re not an
early riser.
Sweet options:
Loungers The vegan ginger

crunch flapjack is a
great accompaniment to that
RATING mid-morning drink and chat.
Hot food: If you’re For a slightly healthier snack, a
partial to a cooked ‘power ball’ of toasted hazelnuts,
breakfast, this place is dates and coconut will give you
for you! The vegan breakfast the energy you need to start the
here includes falafel, roasted day right.
tomatoes, wood-roasted Drinks:
peppers and sautéed Breakfast has its own
mushrooms, among other smoothie here! Full of
delightful things! A range of raspberries, dates, oat milk,
salads, wraps and burgers are banana, chia seeds and maple
Treat yourself to bthuerger

available too. syrup, it adds the perfect fruity
Sweet options: touch to brunch. Be sure to try
Why not try a fruity the ‘shrubs’ drinks, too. The
Loungers jackfruit
flapjack, or treat combinations of ingredients
yourself to a vegan chocolate in the vegan choices are
and orange torte? These are the certainly intriguing.
only two vegan options Look out for:
available, but we definitely The vegan options can
recommend both. be a little pricey for
Drinks: breakfast, but the quality often
Drinks are specific to makes up for the price.
each Loungers
restaurant, so it might be
worth asking questions or
checking the menu before
dining. Generally, there are a
number of freshly squeezed
juices, smoothies and
alcoholic beverages on offer,
along with dairy-free hot
drinks and iced coffees.
Look out for:
A few of the dishes
need to be altered
to make them suitable for
vegans, so be sure to
specify when ordering.

Wetherspoons
RATING
Hot food: Alongside the Drinks:
traditional breakfast These are often
options on the particular to the pub, so
Wetherspoons vegan menu are a it might be worth calling ahead.
couple of dishes that are a little However, Wetherspoons has
more filling. Their Teriyaki such a range of drinks that a
Chicken Noodles won ‘Best Vegan simple question to the waiter is
Noodles’ in PETA’s Vegan Food generally all that is necessary.
Awards 2017, for example. That’s Look out for:
got to be worth a try if you’re not A lot of Wetherspoons
into conventional breakfast. dishes and drinks
Sweet options: are specific to
Unfortunately, the vegan particular pubs/
desserts are limited to a hotels. Be sure
couple of fruit-based options, so to check your
this brunch spot is more about local Spoons
eating a full meal or drinking menu before
with friends. you visit.
yo u r bru nch Harvester

Spic e u p
ith th i s a w ard- RATING
w Hot food: The ‘hipster
winning dish
breakfast’ is a popular
hot option, using vegan
sausages, smashed avocado and
hummus alongside other
traditional components of a
cooked breakfast. Otherwise, the
All Bar One stuffed peppers are a great way to

change up your brunch routine!
Sweet options:
RATING The unlimited (yes,
Hot food: For hot food, unlimited) breakfast
the sweet potato fries and bar serves various types of fruit.
Chilli Non Carne Tacos You can also try the porridge
are our top picks here. If you’re (request soya milk), which is
looking for a cooler savoury great topped with fresh fruit.
snack, try the Rainbow Wraps! Drinks:
They’re packed with Choose from a selection
multicoloured goodness, of berry-filled
containing everything from smoothies, soft drinks and
beetroot hummus to peppers alcoholic beverages.
to rocket leaves.
Look out for:
Sweet options: Not all Harvester drinks
Indulge in a Rich menus specify which
Chocolate & Avocado Pot drinks are vegan, but the staff
or a Raspberry & Coconut Sorbet. are always happy to give
Drinks: recommendations.
The newly released
sustainable wine
collection at All Bar One
champions natural production
and renewable resources. The
collection is made up of seven
hand-picked wines, and staff
can tell you about the properties
of each, should you be going for
a boozy brunch option!
Look out for:
All Bar One has been
adding lots of things to
their menu, so keep an eye out
for new vegan options soon!

TAKE A
Lunch
BREAK FOR
These nutritious dishes

make the perfect
midday meals
CHARRED HISPI CABBAGE with Sesame-miso and Hazelnut Crumble

• 100ml (3½fl oz) water 2 minutes on a very high
• 50ml (2fl oz) extra virgin olive oil heat. After 2 minutes, turn
the cabbage quarters onto
• 15ml (1 tbsp) lemon juice
their other cut side, return
For the hazelnut crumble the lid and griddle for a
• 2 tbsp hazelnuts, toasted further 2 minutes. When the
and chopped time is up, turn the cabbage
onto their base with the
• 2 tbsp white sesame seeds, toasted
blackened sides facing up,
• 1 tsp sea salt replace the lid and griddle
for a final 2 minutes.
METHOD 5 Meanwhile, mix together
1 Preheat a non-stick griddle all the ingredients for
pan over a high heat until the hazelnut crumble in a
smoking hot. small bowl.
2 Discard the outer leaves of 6 Remove the cabbage
the hispi cabbages, wash and wedges from the griddle
cut them into equal quarters pan onto a serving platter,
(so you have 8 in total). drizzle a couple of tbsp of
sesame-miso sauce over
3 Make the sesame-miso sauce
each cabbage wedge,
by whisking all the sauce
followed by a little extra
By Luiz Hara from The Japanese Larder ingredients until completely
virgin olive oil and a
smooth and the consistency
Serves 4 | Prep 10 mins | Cook 6 mins generous sprinkle of the
of double (heavy) cream. If it
hazelnut crumble, and
is too thick, add a couple of
Fat Saturates Salt Sugar serve immediately.
Per serving Calories
158 12.1g 1.7g 0.97g 4.1g
Protein
4.5g tbsp of water.
4 Heat the olive oil in the
griddle plan, then place This recipe is an extract
INGREDIENTS For the sesame-miso sauce the cabbage quarters onto from The Japanese
• 2 small hispi or sweetheart • 1 00g (3½oz) Japanese neri- Larder by Luiz Hara, £26.
the griddle on one of the
Jacqui Small, an imprint
cabbages goma sesame paste or tahini cut sides, place a heavy of The Quarto Group.
• 1-2 tbsp extra virgin olive oil, paste (sesame paste) cast-iron lid on top to press This book contains non-
plus a little more for drizzling • 1 00g (3½oz) white miso them down, and griddle for vegan recipes.

food | lunch
Eat the Rainbow Salad

By Katzie • 1 tsp ground cumin raisins. Place in a container
Guy-Hamilton from • ½ tsp Himalayan pink salt in the fridge to cool and
Clean Enough: hydrate. Squeeze the
• approx 300g (11oz) carrots,
raisins of excess liquid
Get Back to Basics and grated or peeled into long ribbons
before use.
Leave Room for Dessert • 2 tbsp thinly sliced spring onions
Makes 8 servings 3 To make the salad: Place
(green part only)
the grated sweet potato in
| Prep 1 hour | • 60g (2oz) fresh parsley leaves, ice water to release excess
Cook 5 mins roughly chopped starch. Squeeze and pat dry
• 20g (¾oz) fresh coriander leaves, on a clean kitchen towel.
Per serving Calories Fat roughly chopped 4 Whisk the olive oil, tahini,
289 11.1g
• super seed blend, optional vinegar, coriander seeds,
Salt Sugar Protein
cumin, and salt in the
0.71g 28.9g 5.3g bottom of a salad bowl.
METHOD
5 Add the carrots, spring
1 To make the pickled tea onion, sweet potato, and
INGREDIENTS • 180g (6¼oz) organic dark raisins raisins: Place the vinegar, 160g (5½oz) of the pickled
To make the pickled To make the salad chamomile and 180ml tea raisins. Toss to combine
tea raisins • approx 300g (11oz) raw sweet (6fl oz) water in a small well. Add the parsley
• 1 80ml (6fl oz) white potato, peeled and grated saucepan and bring to a and coriander leaves and
balsamic vinegar simmer. Turn off the heat toss again.
• 2 tbsp extra virgin olive oil
and leave for 5 minutes.
• 2 tbsp dried chamomile • 2 tbsp tahini paste 6 Serve immediately or store
tea flowers 2 Combine the raisins in a in the fridge to hold. Before
• 2 tbsp white wine vinegar heatproof bowl. Strain the
• 1 80g (6¼oz) organic golden raisins serving, top with super
• 1 tsp ground coriander seeds liquid and pour over the seed blend, if using.
Persian Black aubergine

• 1 tsp Himalayan pink salt with the pomegranate
•¾
tsp ground black pepper molasses, miso paste, and
½ tsp each of the salt and
• 8 00g (28oz) aubergine
pepper to a high-powered
• 5 0g (1 ¾oz) fresh mint, chopped blender and purée.
• 1 10g (3 ¾oz) pomegranate seeds 5 Cut the aubergines in half
For the tahini dressing lengthwise and rub the cut
• 2 tbsp tahini paste side with 1½ tsp olive oil, ½
tsp salt, and ¼ tsp pepper.
• ½ tsp sumac
6 Place the aubergines on an
• ½ tsp za’atar unlined half sheet pan and
• ¼ tsp ground black pepper place under the grill for 10
• ¼ tsp grated lemon zest minutes per side. Remove
from the oven and turn
• ¼ tsp Himalayan pink salt
on the convection oven to
• 2 tbsp filtered water 190°C/Gas Mark 5.
• 1 tbsp fresh lemon juice 7 Pour the tomato mixture
into a casserole dish and
METHOD submerge the aubergine
in the sauce. Bake for 30
By Katzie Guy-Hamilton from Clean Enough: Get Back 1 Turn the grill on in the minutes. Mix the tahini
to Basics and Leave Room for Dessert oven to preheat. Combine ingredients together. Top
Makes 6 to 8 servings | Prep 20 mins | Cook 45 mins the tomatoes, 480ml (16fl with mint, pomegranate
oz) water, the walnuts and seeds and dressing.
cinnamon in a saucepan.
Per serving Calories Fat Saturates Salt Sugar Protein Simmer over a medium The recipes on this page
357 27.8g 3.5g 0.81g 13.3g 7.7g
heat for 20 minutes. are from Clean Enough:
3 Heat 1 tbsp of olive oil over Get Back to Basics and
Leave Room for Dessert
INGREDIENTS • 1 small yellow onion, peeled a medium heat. Add the
© Katzie Guy-Hamilton,
• 225g (8oz) crushed tomatoes and cut into thin slices onion and garlic and brown 2019. Photography ©
• 1 garlic clove, crushed for 15 minutes. Brian Kennedy 2019.
• 3½ tbsp toasted ground walnuts
• 60g (2oz) pomegranate molasses 4 Transfer the tomato mixture Reprinted by permission of the publisher,
• 1 tsp ground Ceylon cinnamon The Experiment. Available wherever books
and onion and garlic, along
• 1½ tbsp extra virgin olive oil • 1 tbsp white miso paste are sold. experimentpublishing.com

food | lunch
Smoky Chickpea Salad with Mango and Avocado

By Robin Robertson
from One Dish Vegan
nutrition | Cook 30 mins
tip
Chickpeas are a great source of Per serving Calories Fat
protein and also contain iron, 466 12.6g
vitamin B6 and magnesium.
Opt for organic, dried Saturates Salt Sugar Protein
chickpeas where possible 2g 0.46g 36.4g 18.4g
and soak overnight.
METHOD
1 For the smoky chickpeas:
Preheat the oven to 190°C/
Gas Mark 5. Line a shallow
baking dish with parchment
paper or spray it with non-
stick cooking spray.
2 Place all of the chickpea
ingredients in a bowl and
toss to combine and coat
the chickpeas. Transfer the
chickpeas to the prepared
baking dish and spread
them out in a single layer.
Bake for 30 minutes,
stirring once about halfway
through. The chickpeas
should be lightly browned
and nicely glazed. The
chickpeas can be made
in advance of the salad, if
desired. Store in a tightly
sealed container in the
refrigerator for up to 3 days.
3 For the dressing: Combine
the chopped mango,
lime juice, maple syrup,
mustard, and liquid smoke
in a high-speed blender
or food processor. Blend
until smooth, adding 1 to 3
tablespoons (15 to 45ml) of
water as needed to achieve
the desired consistency.
Season lightly with salt and
pepper, blend again, and
then taste and adjust the
INGREDIENTS • 246g (8½oz) cooked chickpeas For the salad seasonings if needed.
For the smoky chickpeas or 1 can (440g/15½oz) of • 225g (8oz) spinach 4 For the salad: Place the
chickpeas, rinsed and drained or watercress (or a greens in a large salad bowl
• 1 tbsp pure maple syrup
For the dressing combination), thick stems or mound onto individual
• 1 tbsp wheat-free plates. Top with the
• 1 small mango, pitted, removed
tamari chickpeas. Pit, peel, and dice
peeled, and chopped • 1 ripe mango
• 2 tsp liquid smoke the mango and avocado
• 3 tbsp freshly squeezed • 1 ripe Hass avocado or use a small melon baller
• 2 tsp olive oil
lime juice to scoop them into balls
• 1 tsp nutritional yeast
• 1-2 tbsp pure maple syrup and then add them to the
• 1 tsp smoked paprika watercress and chickpeas.
• 2 tsp Dijon mustard or ½ tsp
• ½ tsp onion powder sriracha sauce This recipe is an extract Drizzle the dressing onto the
• ¼ tsp freshly ground from One Dish Vegan salad or serve the dressing
• ½ tsp liquid smoke
black pepper by Robin Robertson on the side.
• salt and black pepper (£12.50, Harvard
• ¼ tsp salt Common Press 2018).

Chipotle White Bean Salad Sandwich
By Jackie Sobon, from Vegan Yack Attack On The Go! Soak for 10 to 15 minutes,
Serves 4 | Prep 40 mins or until plump and soft.
2 Drain and dice the cashews.
Calories Fat Saturates Salt Sugar Protein Place them in a mixing bowl
Per serving
393 18.9g 3.5g 0.69g 8.7g 13g with the white beans, red
onions, vegan mayo, dijon
mustard, chipotle powder,
INGREDIENTS • 1 tsp lime juice smoked paprika, sea salt,
For the chipotle bean salad • pinch of salt and chili powder. Using
a fork or potato masher,
• 56g (2oz) raw cashews, plus • 8 slices sandwich bread
gently mash the mixture
hot water for soaking • 40g (1¼oz) baby arugula, kale, together until the beans are
• 1 can white beans, drained or similar mostly broken down.
and rinsed • 1 red bell pepper, sliced with 3 Taste and add more
• 40g (1¼oz) diced red onion seeds and stems removed seasoning as desired.
• 65g (2¼oz) vegan mayo • 1 orange bell pepper, sliced with Refrigerate until ready to
• 2 tsp dijon mustard seeds and stems removed assemble, knowing the
• 4 slices of vegan cheddar cheese longer it marinates in the
• ¼ tsp chipotle powder refrigerator the stronger
(optional)
• ¼ tsp smoked paprika the flavours will be. bread. Divide the chipotle
• ¼ tsp sea salt, or to taste 4 To make the sandwich: In white bean salad between
METHOD a small bowl, combine the the other four pieces, then
• 1/8 tsp chilli powder
1 To make the salad: Place avocado, lime juice, and salt. top with baby greens, bell
For the sandwich filling:
the cashews in a small bowl 5 Spread avocado mash on pepper and vegan cheese.
• 100g (3½oz) mashed avocado and cover with hot water. Top with the other half.
one side of four pieces of
LENTIL BALLS WITH ZESTY RICE

By Jackie Sobon, from Vegan Yack Attack On The Go!
Tip
Per serving Calories Fat Saturates Salt Sugar Protein • The lentil balls can be
587 16.8g 1.3g 0.60g 4.4g 21.1g
made in bulk in advance,
then frozen for later use.
INGREDIENTS • 130g (4½oz) halved cherry
For the lentil balls tomatoes
• 2 cans black or brown lentils, • 35g (1¼oz) slivered red onion
drained and rinsed • 4 lemon wedges
• 100g (3½oz) walnut halves
• 3 tbsp chopped, dried METHOD
mushrooms 1 To make the lentil balls:
• 1½ tbsp tomato purée Preheat the oven to
• 3 tbsp fresh parsley 190ºC/Gas Mark 5, and
line a baking sheet with
• ¾ tsp salt
parchment paper or a
• ½ tsp black pepper silicone baking mat. minutes, then flip them over, 6C
ombine lettuce, tomatoes,
• 80g (2¾oz) gluten-free bread baking for an additional 10 and red onions in a bowl,
2 Place the lentils, walnuts,
crumbs minutes. Cool on a rack for 7 then divide between four
mushrooms, tomato purée,
to 10 minutes. plates. Divide the rice and
For the zesty rice parsley, salt and pepper
4T
o make the zesty rice: In lentil balls out too and
• 635ml (21½fl oz) water into a food processor
a pot, bring the water and garnish with lemon.
equipped with an S-blade.
• 255g (9oz) uncooked basmati Pulse the mixture until rice to a boil over medium
rice The recipes on this page
it is broken down into heat. Cover with a lid, and are from Vegan Yack
• 2 tbsp lemon juice smaller pieces, but is not adjust the heat to medium- Attack On The Go! ©
• 1½ tbsp minced fresh parsley yet a paste. Fold the bread low. Simmer for 20 minutes, 2018 Quarto Publishing
crumbs in well. or until the rice is tender. Group USA Inc. Text ©
• 2 tsp lemon zest 2018 Jackie Sobon. First
3 Form twenty, 2 tbsp-sized 5 Stir the lemon juice, parsley,
• 1 /8 tsp salt, or to taste lemon zest, and salt into Published in 2018 by
lentil balls with your hands,
For the assembly Fair Winds Press, an imprint of The Quarto
and place them on the the rice until combined.
Group, 100 Cummings Center, Suite 265-D,
• 1 00g (3½oz) chopped lettuce baking sheet. Bake for 10 Add more salt, if desired. Beverly, MA 01915, USA.

Become a
CNM Natural Chef
College of Naturopathic Medicine Reading this?
Study part-time
London
So are others
GET YOUR BUSINESS NOTICED BY
Diploma Course includes: ADVERTISING WITH US
 Food fundamentals
Simply Vegan is always looking to introduce
 Natural Chef techniques new brands to our wonderful audience of
 Food for Health vegan readers and lifestyle enthusiasts.
 Therapeutic menu
and recipe writing Get in touch with:
 Building a culinary career Leah for food & drink
leah.fitz-henry@anthem-publishing.com
CNM is the UK’s leading college
OR
for natural therapies
Lauren for lifestyle
lauren.alexander@anthem-publishing.com
Attend an Open Evening
to find out more! New! Vegan Natural Chef 01225 489 984
01342 410 505 www.naturopathy-uk.com
Book ads with us.indd 1 21/06/2018 09:29

Belvoir
Elderflower
Preé
Treat the non-drinkers or
mix with gin for a refreshing
Christmas cocktail!
£2.45 for 75cl |
Available at most
major supermarkets
ASDA MINCE PIES

Packed with festive spices and juicy raisins, it’s not
Christmas without mince pies! Enjoy these ones guilt-free
as they’re free from dairy and hydrogenated fat.
89p for six | Available at most ASDA stores
Accidentally
vegan
Indulge your tastebuds
Pringles Texas
BBQ Sauce
With their smoky flavour coming
from paprika rather than anything
animal-based, you can snack to
your heart’s content on these
oh-so addictive crisps.
with this naughty-but- From £2.25 for 200ml |
Available at most
nice collection major supermarkets
of vegan treats!
Bisto Gravy Granules
Christmas dinner or Sunday roasts need not be
dry and boring after all – hurrah! Mix this with
drained veg water for an extra nutrient hit.
£1.35 for 170g | Available at most
major supermarkets
Swizzels Love
Hearts
Sometimes you just need
a sugar hit without the
worry of hidden gelatine
or animal-based food
M&S TASTE JAPAN colourings. We’ve been
stockpiling these new
VEGETABLE GYOZAS emoji Love Hearts – they
make great stocking
Also known as ’pot stickers’, gyozas are –
like a lot of Asian food – naturally vegan. fillers, too!
These come with a zingy Ponzu dip. 30p for 38g |
£2.50 for 120g | Available at Marks & Available at most
Spencer (marksandspencerfoodhall.co.uk) major supermarkets
The small print

print. Please note that these products may not be marketed as vegan and may state that they may contain milk or other animal-derived ingredients,
but this is due to being manufactured in the same factory as other food produce. All ingredients listings are subject to change, so please check before purchase.

SUBSCRIBE TO SIMPLY VEGAN MAGAZINE X18SVM18
Yes! I would like to subscribe to YOUR CHRISTMAS

Simply Vegan
Just £13.45 every 6 months on Direct Debit, saving 25%
GIFT OFFER
I wish to purchase a subscription for someone else as a gift.
Please supply recipient details below FREE Aveda haircare
YOUR DETAILS
set worth £39
Title Forename Surname
Email+
Save 25% off the
shop price of
Address
Postcode
Daytime tel
Simply Vegan
Mobile+
+ Please enter this information so that Anthem Publishing Ltd, can keep you informed about your
subscription via email or free text messages. You may unsubscribe from these at any time. Just £20.95 every
6 months
Anthem Publishing would like to keep you up to date with news, events,
and special offers, and occasionally request feedback from you. Please tick the relevant boxes to indicate
how you would like to be contacted. You can choose more than one.
Email Telephone SMS No thanks
If at any time you wish to stop receiving communications from Anthem Publishing, you can unsubscribe
using the link in any email you receive or opt out via our Privacy Policy.
COMPLETE THIS FORM BELOW IF BY PAYING BY DIRECT DEBIT

Free delivery direct to
INSTRUCTION TO YOUR BANK OR BUILDING SOCIETY TO PAY
DIRECT DEBIT Originator’s Identification Number
your door
Never miss an issue
1 Name of your Bank or Building Society
2 Name of account holder(s)

3 Branch sort code ■■ ■■ ■■
4 Account number ■■■■■■■■■
5 Instruction to your Bank/Building Society Please pay Anthem Publishing
Direct Debits from the account detailed in this instruction subject to the safeguards assured by
the Direct Debit Guarantee. I understand that this instruction may remain with Anthem Publishing and if
so, details will be passed electronically to my Bank or Building Society.
Signature(s) Date
DIRECT DEBIT GUARANTEE

Direct Debit is only available in the UK. If you’re not entirely satisfied with Vegan Food &
Living at any time during your subscription, you can cancel it and receive a refund for
CHRISTMAS OFFERS FOR INTERNATIONAL READERS

Save up to 44% on an international subscription
Sorry, the free gift is available to UK Direct Debit orders only.
Europe €21.33 every 6 months - SAVE 29%
USA/Canada $34.15 every 6 months - SAVE 29%
Rest of World £26.99 every 6 months
Australia $29.88 every 6 months - SAVE 29%
PLEASE DEBIT MY CARD:

■ Visa ■ Mastercard ■ Maestro ■ American Express
Card no ■ ■ ■ ■ ■■■■ ■■■■ ■■■■ ■■■■
SAVE
25%
Valid from ■ ■ ■ ■ Expiry date ■ ■ ■ ■ Issue no ■ ■
Signature Date
■ I have enclosed a cheque for £

Send your completed form to
FREEPOST ANTHEM PUBLISHING
Yes, it’s that simple! No stamp or full address required.
OFFER ENDS 31 DECEMBER 2018 CODE X18SVM18
*Your subscription will start with the issue on sale in January. Simply Vegan is published 12 times per year.
25% saving based on UK cover price, and is only available to UK subscribers paying by Direct Debit. All other savings
are off the local cover price, and are available to customers in the UK, Europe, Australia and North America only. The
free gift is only available to UK Direct Debit orders and the minimum term is 12 months. The gift will be sent to the
person paying for the subscription. Gifts are subject to availability and we reserve the right to substitute the gift with an
alternative of similar value if stocks become exhausted.
SUBSCRIPTION OFFER
CHRISTMAS GIFT
SUBSCRIPTION OFFER
FREE HAIRCARE SET
WHEN YOU SUBSCRIBE TO SIMPLY VEGAN
TRANSFORM YOUR HAIR WITH NATURE’S SOLUTIONS
RRP
£9
DAMAGE REMEDY™
VOLUMIZING INTENSIVE
TONIC RESTRUCTURING
TREATMENT
This remarkable tonic
creates maximum volume. This 90% naturally
With certified organic aloe derived* intensive weekly
and wheat amino acids to hair masque deeply
help build body and add penetrates to help repair,
shine. This is the 30ml seal and smooth even
travel size version. the most damaged
RRP
hair. Using the
power of pure
£30 plant oils and
WORTH £39
quinoa protein, it
leaves hair feeling
healthy, smooth
and strong.
3 easy ways to subscribe

Complete the
anthem-publishing.com/
simplyvegan
+44(0)1371 853 609 form opposite and
QUOTING CODE X18SVMP
ENTER CODE X18SVMP send FREEPOST
M
food | midweek meals
ee k
Have fun cooking with this
i dw
versatile collection of meals
M A warming
dish for
winter!
SPANISH BAKED BEANS

By Shannon Martinez and Mo Wyse from Smith & METHOD for around 30 minutes.
Deli-cious | Serves 4-6 | Prep 15 mins | Cook 1½ hours 1 Put the beans in a 4 Remove the bay leaf. If you
saucepan and cover with prefer a smooth sauce,
Per serving Calories Fat Saturates Salt Sugar Protein water. Add 1 bay leaf and purée the mixture in a
262 14.8g 2.1g 0.41g 6.6g 9.3g boil over a high heat until blender until completely
just cooked. Drain the smooth, otherwise just
• pinch of saffron threads beans and set them aside. leave it nice and chunky.
INGREDIENTS
(optional) Reserve the cooking water. 5 Add the cooked beans
• 480g (1lb 1oz) dried Great
Northern or cannellini beans, • ½ tsp cumin seeds 2 In another saucepan, heat and simmer over a very
the olive oil over a medium low heat for 30 minutes to
cooked • 2 tsp salt heat and slowly fry the 1 hour. Add a little more
• 1 bay leaf • 1 tbsp tomato purée onion, peppers and fennel stock if needed. Check the
• 60ml (2fl oz) extra-virgin olive oil • 1 tbsp sherry vinegar until lightly golden. Add seasoning and mix in the
• 1 brown onion, sliced the garlic and thyme and parsley to finish.
• 400g (14 oz) fresh or tinned
cook for another minute.
• ½ red bell pepper, diced diced tomatoes
3 Mix in the spices, salt and
• ½ green bell pepper, diced • 500ml (17fl oz) vegetable stock
tomato purée and cook The recipes on p34-35
• ½ fennel bulb, sliced or water, or liquid from cooking
out for a further minute. are from Smith &
the beans
• 2 garlic cloves, minced De-glaze the pan with the Deli-cious by Shannon
• 1 tsp brown sugar vinegar and add the diced Martinez and Mo Wyse
• 1 tsp thyme leaves
• 1 tbsp capers tomatoes, stock, brown (Hardie Grant, £20).
• 1 tsp smoked paprika sugar and capers. Reduce Photography by Ben
• pepper, to taste
• ½ tsp chilli flakes the heat to low and simmer Wood, Bonnie Savage
• handful of parsley, chopped and Nicole Goodwin.

CARBONARA
For the carbonara sauce 2 Add the rest of the sauce
Top tip • 450g (1lb) red-skinned

potato, diced
ingredients (including any
remaining water). Blend
the sauce until completely
• You can avoid • ½ brown onion, chopped
soaking your cashews smooth using a regular
• 2 garlic cloves, peeled or hand-held blender. Set
overnight if you work
with broken cashews • 500ml (17fl oz) water aside while you cook the
• 125g (4½oz) dairy-free butter vegan bacon.
• 70g (2½oz) cashews, washed 3 Heat a good splash of

and soaked overnight olive oil in a frying pan
over a medium heat and
• ½ tbsp lemon juice cook the bacon until
• 1 tsp black salt (or regular salt) almost crispy; there’s
• pinch of ground turmeric nothing worse than
overcooked vegan bacon.
• 1 tsp dijon mustard
4 Pour the blended sauce
• 250ml (8½fl oz) unsweetened
back into a clean saucepan
soya milk
and warm through over
• 1½ tbsp nutritional yeast a low heat for about 5
minutes to bring all the
METHOD flavours together. Add the
By Shannon Martinez and Mo Wyse from Smith & cooked vegan bacon and
1 To make the carbonara stir to combine.
Deli-cious | Serves 4-6 | Prep 15 mins | Cook 30 mins sauce: Combine the
potato, onion and garlic 5 Set aside some of
Calories Fat Saturates Salt Sugar Protein in a large saucepan and the sauce to store for
Per serving
774 41.4g 6.7g 0.69g 5g 26g pour in enough of the later, then add cooked
water to cover the veg. spaghetti to the remaining
Add a big pinch of salt sauce – never put the
INGREDIENTS • handful of flat-leaf parsley, sauce over the spaghetti.
chopped, to garnish and bring to the boil. Cook
• olive oil, for frying Chuck in a handful of
until the vegetables are
• 75g (2¾oz) vegan bacon, diced • 25g (1oz) vegan parmesan, to very soft, super mushy and parsley and sprinkle with
garnish (optional) practically overcooked. vegan parmesan, if using,
• cooked spaghetti, to serve
to serve.
‘BEEF’ STROGANOFF
INGREDIENTS METHOD
• 60g (2oz) dairy-free spread 1 Heat the dairy-free spread
• 2 tbsp olive oil and oil in a large saucepan
over a medium heat and fry
• 1 brown onion, sliced
the onion, mushrooms and
• 250g (9oz) mushrooms (Swiss caraway seeds until slightly
are best), sliced coloured. Add the garlic
• 1 tsp caraway seeds and cook off for 1 minute,
• 3 garlic cloves, minced then add the paprikas and
tomato purée. Cook for a
• 1 tbsp smoked paprika further minute, then toss in
• 1 tbsp sweet paprika the vegan beef.
• 1 tbsp tomato purée 2 Add the flour and cook out
• 250g (9oz) vegan beef chunks for 1 minute before adding
the stock, tamari, vinegar
• 1½ tbsp plain flour
and mustard.
• 500ml (17fl oz) vegetable stock
3 Simmer for about 20
• 1 tbsp tamari minutes, then stir in the
• 1 tbsp red-wine vinegar vegan sour cream and
• 1 tbsp wholegrain mustard dill. Stir over a low heat for
about 5 minutes, or until
By Shannon Martinez and Mo Wyse from Smith & • 125g (4½oz) vegan sour cream the sour cream has melted.
or cream cheese (Don’t boil the mixture or
Deli-cious | Serves 4-6 | Prep 10 mins | Cook 25 mins
• handful of dill, chopped the sour cream might split.)
• salt and pepper Season to taste.
Per serving Calories Fat Saturates Salt Sugar Protein
332 23.8g 8.2g 0.37g 6.4g 11.2g

M
Black Bean & Watercress Burger

2 Drain the black beans
in a colander and rinse
th i s h e arty ye t with cold water until it

runs clear. Line a tray
Tuck into y burger! with a tea towel and tip

the beans into the tray,
health
patting the top dry with
another tea towel to
remove as much water
as possible. Place half
of the beans into a large
bowl and mash well
with a fork.
3 Cut the softened sweet
potato in half before
scooping out the flesh
and adding to the bowl
along with the remaining
black beans. Add in the
onion and pepper mix,
sweetcorn, breadcrumbs,
paprika and watercress
and use your hands to
combine everything
thoroughly. Season
the mix to taste with
salt and pepper.
4 Form four large patties
and leave to chill in the
fridge for at least half an
hour before cooking.
5 Preheat the oven to
180°C/Gas Mark 4. Wipe
out the frying pan you
used for the onion and
pepper mix and return
to a medium heat. Add
a splash of oil into the
pan. Once the oil is hot,
use a spatula or slice
to carefully place each
burger patty into the pan.
Fry for 2-3 minutes on
each side before placing
into the oven for 10
minutes or until piping
hot throughout.
To serve 6 Remove the patties from
By Keri Astill-Frew from The Watercress Company the oven and leave to
• 4 burger buns
Serves 4 | Prep 20 mins | Cook 20 mins rest for a minute while
• 2 ripe avocados (optional)
you prepare the buns.
Calories Fat Saturates Salt Sugar Protein • tomato relish Slice the buns in half and
Per serving 18.4g
427 6.8g 1g 0.44g 10.7g toast (either under the
METHOD grill or in the toaster).
Slice the avocado. Place
INGREDIENTS finely chopped (optional) 1 Take a large frying pan a burger on the bottom
• 2 x 400g (14oz) tins black beans • 50g (1¾oz) tinned sweetcorn and place it over a of each bun, then top
(drained) medium heat. Add in with avocado slices and
• 1 small sweet potato, baked in
a splash of oil. When a good dollop of tomato
its jacket until soft • 90g (3oz) fresh breadcrumbs
the oil is hot, toss in the relish or other sauce.
• 1 small onion, diced (roughly 3 slices)
onion, red pepper and You could also top the
• 1 red pepper, de-seeded • 30g (1oz) watercress, chopped garlic along with a pinch burgers with a variety of
and diced • 1 heaped tsp smoked paprika of salt and the chopped other fillings including
• 2 garlic cloves, finely chopped • vegetable oil for frying red chillies (if using). Stir- sliced tomatoes, fresh
fry for 3 minutes then tip watercress or red onion.
• 2 red chillies, de-seeded and • salt and pepper into a bowl to cool.

Red Onion Tart with Watercress Pesto & Roasted Cherry
Great for
have gu when you
ests r oun
d
By Keri Astill-Frew from The Watercress Company the olive oil. Blend for around the edges is risen
Serves 4 | Prep 25 mins | Cook 15 mins a couple of minutes and golden.
then remove the lid and 5 While the tarts cook,
scrape down the sides prepare the tomatoes.
Per serving 413 34g 4.9g 0.10g 10.8g 5.9g and pulse a few times to Use a pair of scissors to
ensure no big chunks are snip them into four equal
missed. Season to taste sized portions, keeping
INGREDIENTS METHOD then set the pesto aside. as many tomatoes
• 1 sheet of puff pastry (suitable 1 Place a medium heavy- 3 Place the broccoli florets attached to the vine as
for vegans, such as Jus-Rol) based saucepan onto a into a bowl and drizzle possible. Place onto a
• 4 red onions, finely sliced medium heat and add with a little olive oil. Add a baking tray, drizzle with
in a splash of oil. Once pinch of salt and pepper olive oil and season
• 1 tbsp sugar then toss to coat evenly. with a little salt and
the oil is hot, add in the
• 1 tbsp red wine vinegar sliced red onions and 4 Preheat your oven to pepper. Place into the
• 1 broccoli head, cut into fry for 5 minutes or until 200°C/Gas Mark 6. Take oven with the tarts for
small florets beginning to caramelise, your pastry sheet and the last 8 minutes
stirring occasionally. Add cut it into four equal of cooking.
• j uice and gated zest of ½
a lemon in the red wine vinegar rectangles. Place the 6 Finally, remove your tarts
and sugar then reduce rectangles on a baking and tomatoes from the
• 7 5g (2¾oz) watercress heat to low and continue tray. Spread the pesto oven and serve hot. For
•½
a garlic clove, finely chopped to cook until onions are thickly onto the pastries, a different variation why
• 3 5g (1¼oz) toasted hazelnuts completely softened, and leaving a 1cm border not try swapping the
the liquid has reduced to around the edge. Take broccoli for asparagus,
• 2 50g (8¾oz) cherry tomatoes on
a sticky consistency (about a spoon and scatter the kale or green beans?
the vine
15 minutes). Remove from red onion mixture over
• 1 00ml (3¼fl oz) extra virgin the heat and allow to cool. the top evenly. Dot with
olive oil plus a bit extra the broccoli florets then The recipes on pages 36-37 are by Keri
2 Next make the pesto by
Astill-Frew for The Watercress Company
• s alt and pepper adding the watercress, put the baking tray into (thewatercresscompany.com)
hazelnuts and garlic to the oven. Bake for 10-15 Photography by Lara Jane Thorpe.
a food processor with minutes or until the pastry

M
Vegetables with bulgur wheat, herbs and lemon
o r a s a si de
on e
al
ct
e
Perf
METHOD liking. Bulgur wheat

By Joudie Kalla from Baladi: a Celebration of Food
needs plenty of seasoning
from Land and Sea |Serves 4-6 | Prep 20 mins 1 Place the bulgur wheat in a
to really make the
bowl and add warm water to
flavours stand out. You
cover it by 1cm (¼in). Leave
Calories Fat Saturates Salt Sugar want this to be tangy,
Per serving
53g
Protein
to soak for 10 minutes.
788 7.8g 1.2g 9.9g 14.4g spicy and a little crunchy
2 Place all the ingredients, from the vegetables.
including the soaked bulgur
4 Serve with fresh mint in
INGREDIENTS parsley, chopped wheat, in a separate large
the centre.
• 300g (10½oz) medium • medium bunch of fresh mint, bowl and use your hand to
bulgur wheat chopped, plus extra to serve really work them together.
• 2 courgettes, cubed You want this to almost This recipe is taken
• 3 tbsp harissa paste become the texture of from Baladi: A
• 6 tomatoes, cubed • juice of 4 lemons paste, so don’t be scared Celebration of Food
• 1 onion, diced • 1 fresh green chilli, chopped to overwork it. from Land and Sea
by Joudie Kalla.
• 2 bunches of fresh chives, finely • 300ml (10fl oz) olive oil 3 Once you are happy with Jacqui Small (£20).
chopped the texture, taste it and make This book contains
• 2–3 tsp salt
• large bunch of fresh flat leaf sure the flavour is to your non-vegan recipes.

NEXT MONTH
CRUELTY-FREE
FASHION
SHOP OUR
ROUND-UP OF
On test: the best WINTER BOOTS
plant-based cheese!
Ethical Xmas:
how to cut
down on
your waste
GET SET FOR

VEGANUARY!
THE EASY GUIDE
TO GOING VEGAN
LAST-MINUTE
CHRISTMAS IDEAS
Gifts, recipes &
NEXT
ISSUE
on sale
5 DECEMBER alternatives to meat
*contents subject
to change
All content copyright Anthem Publishing Ltd 2018,

all rights reserved. While we make every effort to
ensure that the factual content of Simply Vegan
magazine is correct, we cannot take any
responsibility nor be held accountable for any
Anthem Publishing Ltd, HEAD OF MARKETING & PRODUCTION factual errors printed. Please make every effort to
check quoted prices and product specifications with
Suite 6, Piccadilly House, Verity Travers
manufacturers prior to purchase. No part of this
London Road, Bath BA1 6PL verity.travers@anthem-publishing.com
publication may be reproduced, stored in a retrieval
Tel +44 (0) 1225 489985 system or resold without prior consent of Anthem
MANAGING DIRECTOR Simon Lewis
PUBLISHER Sally FitzGerald simon.lewis@anthem-publishing.com Publishing Ltd. Simply Vegan magazine recognises
sally.fitzgerald@anthem-publishing.com all copyrights contained within the issue. Where
CHIEF EXECUTIVE OFFICER Jon Bickley possible, we acknowledge the copyright holder.
EDITOR Holly Johnson jon.bickley@anthem-publishing.com
holly.johnson@anthem-publishing.com
PRINT William Gibbons & Sons Ltd
DIGITAL EDITOR Rachel Smith Tel +44 (0) 1902 730011
rachel.smith@anthem-publishing.com
EDITORIAL INTERN Lauren True DISTRIBUTION
Marketforce (UK) Ltd,
ART EDITORS Martin Davies & Kai Wood 5 Churchill Place, Canary Wharf,
SENIOR ADVERTISING EXECUTIVE London E14 5HU
Lauren Morris Tel: +44 (0) 20 378 79001
lauren.morris@anthem-publishing.com
SUBSCRIPTION ENQUIRIES
ADVERTISING MANAGER shop.anthem-publishing.com
Leah Fitz-Henry Call UK: 0844 856 0642
leah.fitz-henry@anthem-publishing.com International: +44 (0)1371 853 609
CREATIVE DIRECTOR Jenny Cook
jenny.cook@anthem-publishing.com Calls to 0844 numbers cost 7 pence per minute plus your phone company’s access charge.

alternatives
essentials
FISH what’s the

alternative?
Searching for a smoked salmon A Smoked B Sandwich

alternative that satisfies? Perhaps you’re
after a substitute for beer-battered ‘salmon’ ideas
fish ‘n’ chips? These days, there are Substitute your traditional Tuna and mayonnaise
smoked salmon for a decidedly sandwiches, oh how very British.
plenty of cruelty-free and vegan ‘fish’ land-based alternative in the Luckily, you can veganise even
options on the market form of marinated carrots. I first the most traditional of sandwich
happened upon this miracle fillings with ease, if you have the
of a culinary invention when I correct ingredients and a side
sampled a vegan afternoon tea helping of open-mindedness.
Charlotte Willis is a freelance journalist and health this year. After initial scepticism, These fillings also work well
writer who has worked with the Vegan Society, Veganuary I was completely blown away inside a jacket potato, or on top of
and other online vegan publications. Her fields of expertise by the taste and texture of the nachos. Tuna can be substituted
and interests include vegan nutrition, holistic healthcare, smoked carrot. The ‘salmon’ with chickpeas – this might seem
mindfulness and fitness. She is currently researching and studying the was served alongside cream a little odd at first, but you’ll be
various links between food and psychological health while pursuing
cheese, on a miniature brioche surprised at just how delicious
a doctorate degree in counselling.
bun – I was in food heaven! half a can of chickpeas, some
There’s a plethora of recipes vegan mayonnaise, lemon juice,
I
must admit, when I first gained the knowledge that available out there (try the one at salt, nutritional yeast and blitzed
went vegan I was decidedly fish (which have a similar delightfulvegans.com), but to give seaweed nori come together to
concerned, and pretty upset, nervous system to ourselves, you the gist, you’ll need to source transform into a delicious tuna-
regarding the concept of and therefore possess the liquid smoke (online is best for like sandwich filling. You can also
not being able to eat fish. I was ability to feel pain) are killed this ingredient), peppercorns, sea replace tuna with jackfruit. The
an avid sushi lover, notorious so slowly and brutally during salt and lemon juice. You can also jackfruit should be pulled apart
tuna sandwich devourer and if fishing processes, I was ready purchase vegan alternatives to before combining with the other
there was a salmon dish to be to ditch fish for good. Upon smoked salmon, by searching for ingredients. You can use a food
found on a menu, there’s no my discovery of vegan fish- brands such as V-Bites (vbites. processor or a fork to make a
doubt I would have ordered alternatives, I soon realised that com) and Sophie’s Kitchen fish-like texture.
it! But when I weighed up the I could replace my previous (sophieskitchen.com), who are Believe it or not, you can even
facts about our consistently fishy-favourites with a range of set to launch in the UK in the buy vegan ‘prawns’ from online
diminishing fish stocks, and new, cruelty-free versions. near future. supermarkets and retailers!

But don’t forget to specify no
mayonnaise, no egg and no fish
sauce! You can also enjoy side
orders such as miso soup (check
for no fish), edamame pods,
tempura veggies and a variety of
rice dishes. A great alternative to
try at home is a smoked carrot
‘salmon’ roll, or a poke bowl
made with watermelon!
E Packaged
vegan options
A B C
If getting adventurous in the
kitchen isn’t your bag, or idea
of a fun Saturday night, there
are plenty of pre-made vegan
options for you to purchase.
Quorn’s vegan Fish-Less Fingers
(quorn.co.uk) are insanely
similar to the real deal, so
much so that they will leave you
checking the ingredients on the
reverse of the packet,
with V-Bites Fishless Steaks
coming in a close second place
(vbites.com). V-Bites also
produce Fish-Style Fishcakes
and Fish-Free Fingers. Fry’s
(fryfamilyfood.com) offer
D E F up a delicious crispy prawn
alternative, or you can find a
plethora of vegan alternatives
available at online vegan
supermarkets such as The
D Sushi
Vegan Kind (thevegankind.com)
and GreenBay Supermarket
alternatives
(greenbaysupermarket.co.uk).
“GIVE TOFISH A TRY, ALONGSIDE A
HOMEMADE VEGAN TARTAR SAUCE When I went vegan, I was pretty F Almost
AND THICK-CUT, ROSEMARY CHIPS”
caviar
devastated at the thought that
my sushi and sashimi days were
over. I had serious fear of missing
These are made from potato culinary feat that is tofish and out on the sushi rolls, poke bowls Hosting a pretty fancy affair
starch, konjac powder and kelp. chips. Tofish is, as the name and happy hour deals. Alas, upon sometime soon, or prefer
Alternatively, Fry’s (fryfamilyfood. suggests, a fish-like substitute closer inspection, I should not your tastes a little richer and
com) also serve vegan breaded made from firmly pressed tofu, have worried one bit. It turns out decadent? Well, we seriously
prawn-style pieces. Simply grill or and topped with a small sheet of there are so many amazing vegan thought we’d seen it all, and
stir-fry and serve alongside vegan seaweed nori. The nori sheet sushi options on the market, then we learnt of an all-vegan
mayonnaise for a ‘prawn’ salad gives the green appearance of and fantastic DIY recipes to be caviar company! Cavi-Art
style sandwich filling. ocean scales or algae, whilst found online for anyone handy (available at Holland & Barrett
Finally, you can replace crab providing the taste of the sea, with a bamboo roller. Yo Sushi, or danishfooddirect.co.uk) is
with hearts of palm – the texture and a hefty dose of protein and Wasabi and Itsu all offer great a phenomenal vegan caviar
of shredded hearts of palm has iodine. What’s more, the batter vegan sushi options to buy on alternative, made using seaweed
a unique resemblance of crab can be infused with cider or beer the high-street, but if you’re at and packed full of delicious
meat. Season with blitzed nori for an additional flavour kick, in a specialist sushi bar, be sure nutrients. Cavi-Art is available in
and vegan mayonnaise or with a addition to cornflour, plain to ask for vegetarian rolls, maki two different colours, contains
veganised marie rose sauce. flour and curry powder to give rolls, tempura rolls and more. no artificial colours
the colour and texture of and is completely
C Battered fish
traditional batter. If you are yet fish-friendly! Try
to give tofish a try, I can highly adorning this treat
& chips
recommend doing so, alongside a on top of vegan cream
homemade vegan tartar sauce and cheese, spread lovingly
thick-cut rosemary-salted chips to over a cheese biscuit
Unless you’ve been hiding under a give a very realistic, or impress your
rock for the past year or so, you’ll chip-shop feel to the dish. You can friends by sprinkling
be familiar with the incredible find the recipe at tofoo.co.uk. over a salad.

food | masterchef meal
Masterchef… for less!

Masterchef finalists Billy and Jack show us how to
create a vegan feast out of canned food. Yes really…
Roasted Sweetcorn Hummus Mushroom, Lentil and Spinach
By Billy Wright and Jack Layer (@Billy_and_Jack),
in association with Canned Food UK (cannedfood.co.uk)
Wellington with Caramelised
Serves 4 | Prep 10 mins | Cook 10 mins Onion Gravy and Roast Potatoes
By Billy Wright and Jack Layer (@Billy_and_Jack),
Per serving Calories
561
Fat
13.7g
Saturates
2.1g
Salt
0.19g
Sugar
16.2g
Protein
25g
in association with Canned Food UK (cannedfood.co.uk)
Serves 8 | Prep 30 mins | Cook 2½ hours
INGREDIENTS METHOD Per serving Calories Fat Saturates Salt Sugar Protein
543 15g 2g 0.15g 10.2g 23.6g
• 1 x 400g (14oz) can sweetcorn 1 Preheat the oven to 200°C
• 1 x 400g (14oz) can chickpeas fan/Gas Mark 6. Drain the
sweetcorn and pour onto
• 2 tsp tahini paste INGREDIENTS
a preheated baking tray.
• 1 garlic clove Roast for 10 minutes, until For the wellington 3 For the potatoes, drain the
• juice of 1 lemon turning golden brown. • 2 x 400g (14oz) cans whole can and carefully press each
Reserve a tbsp for later and button mushrooms potato so that it is slightly
• rapeseed oil squashed. Heat a roasting
tip the rest into a blender or • 1 x 390g (13¾oz) can fried onions
• 2 tbsp coconut flakes food processor. tray in the oven with a little
• 1 tsp zaatar • 1 x 400g (14oz) can leaf spinach oil and roast the potatoes
2 Add the drained chickpeas,
• 1 x 400g (14oz) can green lentils until crispy – this should
• pinch of smoked salt tahini, garlic, juice of
take around 50 minutes.
• seasonal vegetables/flatbreads the lemon and a tbsp • 2 heaped tsp garlic paste (or 2
of rapeseed oil. Blend grated cloves) 4 Next add the lentils. Lower
on full speed, then add the heat and simmer for 3
• 2 heaped tsp vegan mustard
water to reach the desired minutes or until the mixture
• handful fresh parsley has thickened and liquid
consistency. Season
generously with the smoked • 1 vegetable stock cube evaporated. Take off the
salt and blend again. • grated zest of 1 lemon heat and add the lemon
zest and parsley, combine
3 Pour into a serving bowl, • 1 ready roll puff pastry sheet (320g)
and set aside to cool.
indent the top with a • rapeseed oil
spoon and top with an 5 Sauté the spinach in a little
even covering of rapeseed For the roast potatoes oil, crumble in a vegetable
oil, then coconut flakes, • 2 x 560g (19¾oz) cans peeled stock cube, cook for 2
reserved roasted corn new potatoes minutes, season and set
and the zaatar. • rapeseed oil aside to cool.
Bil ly & Jack

4 Serve with seasonal For the onion gravy 6 To assemble, roll out the
raw vegetables and/or pastry sheet, leaving it on
• 1 x 390g (13¾oz) can fried onions its paper, then brush the
flatbreads to dip.
• 1 vegetable stock cube mustard across the pastry,
• 2 heaped tsp flour leaving an inch to the edge
of the pastry.
7 Spread the reserved onions,
METHOD the spinach and finally
1 Preheat the oven to 180°C/ the mushroom and lentil
Gas Mark 4, add both cans mixture onto the pastry.
of onions and the garlic to a Roll the pastry by lifting
roasting tin and roast in the the paper, seal the
oven for 45 minutes until edges, then fold the ends
browning and sticking to the underneath, brush with oil
edges. Remove and set aside. and return to the fridge for
2 With the remaining onions at least 30 minutes.
still in the roasting tin, 8 Remove paper and
crumble over the stock place on a baking tray.
cube for the gravy. Sprinkle Brush again with oil
over the flour and cook and roast in the same
on the hob, stirring for oven for 45 minutes or
1 minute. Add 1 litre of until golden brown.
boiling water and stir, to
bring everything together.
Cook over a low heat for
5 minutes, scraping the
bottom and sides of the tin.
Keep warm.

Indian veggie burgers with Vegan Pavlova, with a
coconut onion bhajis Boozy Cherry Sauce
By Billy Wright and Jack Layer (@Billy_and_Jack), By Billy Wright and Jack Layer (@Billy_and_Jack),
in association with Canned Food UK (cannedfood.co.uk) in association with Canned Food UK (cannedfood.co.uk)
Serves 8 | Prep 10 mins | Cook 20 mins Serves 6 | Prep 45 mins | Cook 1 ¼ hours
Calories Fat Saturates Salt Sugar Protein Calories Fat Saturates Salt Sugar Protein
Per serving Per serving
627 16.2g 8.6g 0.8g 21.1g 18.3g 813 36.1g 28.7g 1.3g 58.7g 16.7g
INGREDIENTS METHOD INGREDIENTS

For the burger 1 For the burger, drain the For the meringue
• 1 x 560g (19¾oz) can peeled potatoes, petit pois and • 1 x 400g (14oz) can chickpeas
new potatoes baby carrots, mushrooms
• 150g (5¼oz) golden caster sugar
and onions. Add to a large
• 1 x 400g (14oz) can petit pois • ¼ tsp cream of tartar
frying pan with a little oil, the
and baby carrots
garlic and curry paste. Heat For the whipped
• ½ of a 290g (10oz) can sliced for 5 minutes. coconut cream
mushrooms
2 Remove from the heat and • 2 x 400g (14oz) cans full fat
• ½ of a 390g (13¾oz) can fried combine with a potato coconut cream (chilled overnight)
onions masher. Season and stir in the • 4 tbsp icing sugar
• 1 heaped tsp garlic paste breadcrumbs to form a stiffer
mixture. Set aside to cool. For the boozy cherry sauce
• 1 heaped tsp curry paste
3 For the bhajis, brown the • 1 x 400g (14oz) tinned cherries
• 250g (8 ¾oz) panko breadcrumbs in syrup
onions for 5 minutes over
• 8 tbsp vegan yoghurt a high heat, then stir in the • 100ml (3¼oz) amaretto
• 2 heaped tsp mild curry powder coconut milk, flour then • 2 sprigs of thyme
• 8 tsp mango chutney cumin. Combine well.
• 1 tsp cinnamon powder
• handful of coriander leaves 4 Heat the oil in a deep-sided
Toppings
frying pan and when hot,
• 8 vegan brioche buns • fresh cherries
or registering 180°C, add 8
• 2 little gem lettuces spoonfuls of the bhaji mixture • raspberries
• 3 vine tomatoes and fry for 1 minute. Turnover • toasted almonds
and cook for a further 1 5 To make the boozy cherry
• rapeseed oil • thyme
minute or until golden brown sauce, empty the can of
For the onion bhaji and crispy. Remove and drain cherries into a small pan with
• ½ of a 400g (14oz) can coconut on kitchen paper. the amaretto, thyme and
METHOD
milk 5 Mould the burger mixture cinnamon and heat until it
1 Firstly, make the meringue. becomes thick and sticky.
• 1 x 390g (13¾oz) can fried onions into 8 even patties and fry on Preheat the oven to 150°C/Gas
each side for 2 minutes until Allow to cool and then blend
• 75g (2½oz) whole flour Mark 2, drain the chickpeas and pass through a sieve.
brown and warmed through. and reserve the chickpea water
• 1 tsp ground cumin 6 For the vegan whipped
6 Mix the yoghurt and curry — this is our egg substitute! You
• oil for deep frying powder and spread over cream, remove the coconut
can use the chickpeas for
the toasted buns. Add 3 milk from the fridge (the
another recipe.
slices of tomatoes and water should have separated
lettuce leaves. Top with 2 Add the cream of tartar and, from the cream, if it hasn’t you
the burger, add a tsp of using an electric whisk, whip may not have full fat coconut
mango chutney followed to soft peaks. milk) and tip the cream into a
by the onion bhaji 3 Add the sugar, a tablespoon cold, clean metal bowl. Whisk
and coriander. at a time, and whisk until fully the cream until light and
incorporated and smooth fluffy and add the icing sugar.
and glossy. Whisk until incorporated and
4 Pour half of the mixture onto keep in the fridge until use.
a lined baking tray to make 7 To assemble, place half of
two separate discs until the cream and cherry sauce
around 5cm high and one on the larger meringue, then
is slightly smaller than the place the second meringue
other. Transfer to the oven disk on top. Spread with
and immediately turn down cream and the rest of the
to 100°C/Gas Mark 1½. Bake sauce and top with fresh
for an hour, then turn off the berries, cherries, almonds
oven and leave overnight. and thyme leaves.

Italian Christmas Hampers
Packed with delicious vegan food & wine
from £15 with free next day UK mainland delivery
italianhampers.com
tried and tested
taste test
PIZZAS
The supermarkets have been
upping their game when it comes
to vegan pizzas – so we’ve put
them to the test this issue. Find editor’s
out what we thought… choice
editor’s
choice
Brand
NEW!
Wicked Spicy
Mushroom and Veg Kirsty’s Classic
Sourdough Pizza Margherita
£4 for 302g | Available from £3.50 for 315g | Available from Tesco
Tesco stores nationwide A fantastic budget option, this Italian-made pizza has a thin,
crispy base and a deliciously cheesy top. Ideal for week day
If you fancy a treat and love a bit of spice, this brand new meals or for kids with a gluten intolerance, it’s the perfect pizza to
pizza from Wicked Kitchen is packed with tasty yet healthy have on hand in the freezer. The sprinkling of herbs add an extra layer
toppings, including pumpkin seed pesto and to the flavouring, whilst the tomato sauce is nice and rich.
oyster mushrooms for a meaty feel. Big on flavour and nice
and filling, it’s the vegan alternative to a meat feast. Verdict
Verdict

Brand
NEW!
Waitrose Stonebaked No Dough Pizza Co

Vegetable Feast Margherita
£3.99 for 445g | Available from Waitrose £4 for 270g | Available from Sainsbury’s, Asda and Co op
Like the Giardiniera, this new stonebaked, handstretched With its healthy cauliflower base, this gluten-free pizza
pizza gets all its flavour from Mediterranean veg – including is a refreshing change to the usual bread base. We loved
courgette, yellow pepper, artichokes and olives. In fact, it the sweet and tangy sundried tomatoes and thick covering
features no cheese at all! A delicious and authentic option of cheese. Worth splashing out on.
that’s big enough to feed the whole family.
Verdict
Verdict
One Planet Pizza Express

Exotic Funghi Feast Giardiniera
£5.49 for 530g | Available from independents nationwide £5.50 for 272g | Available from Waitrose
and thevegankind.com
Packed with veg and surprisingly light on cheese, we loved this
If you like a thick base and loads of sticky, gooey cheese, you’ll love supermarket version of the classic vegan Giardiniera found at
this mushroom pizza from One Planet. Shitake mushrooms and juicy Pizza Express restaurants. Did it taste as good as when dining
tomatoes give it depth of flavour whilst the base – with its added chia out? It sure did! The artichoke and olives add a decadent feel
and flaxseed – provides great health credentials. and give it bags of flavour. The perfect Friday night treat.
Verdict Verdict

food | buddha bowls
Buddha
Thai Coconut
Curry Bowls
By Kelli Foster from
Bowls
Buddha Bowls: 100 Nourishing
one bowl meals
Serves 4 | Prep 10 mins |
Cook 20 mins

501 39.4g 23.8g
Per serving
Salt Sugar Protein
0.96g 9.6g 17.2g
Tuck into a comforting INGREDIENTS
bowl of goodness • 1 tbsp coconut oil

• 3 garlic cloves, minced
• 1½ tbsp finely chopped fresh ginger
• 2 tbsp vegan red Thai curry paste
• 1 x 392g (14oz) can
unsweetened coconut milk
• 355ml (12fl oz) vegetable stock
• 1 lime, zested, then cut into wedges
• kosher salt and freshly
ground black pepper
• 392g (14oz) extra-firm tofu, pressed,
drained, and cubed
w a r m e r • 225g (8oz) green beans, trimmed
te r • 2 tsp tamari
wi n
• 1 broccoli head, cut into florets
ef c t
• 455g (16oz) courgette noodles
• 70g (2 ½oz) shredded red cabbage
• roasted unsalted peanuts, chopped
• chopped fresh coriander
r
e pe
METHOD
1 Heat the oil in a medium
saucepan over medium heat. Add
th
the garlic and ginger, stir to coat,

and cook until fragrant (about 30
y cur r y is
seconds). Stir in the curry paste

and cook for 1 minute longer.
Stir in the coconut milk, stock,
and lime zest, and season with
salt and pepper. Bring to a boil,
then reduce the heat to low and
simmer for 15 minutes. Stir in the
tofu and green beans, and simmer
for 5 minutes longer. Remove
from the heat, stir in the tamari,
m
and season to taste.

a
2 Meanwhile, steam the broccoli.

e
3 To serve, divide the courgette

r
noodles among bowls. Top with

is c
tofu and green beans, broccoli,

and cabbage. Pour the curry
sauce over the top, sprinkle with
Th
peanuts and coriander, and add a

squeeze of lime juice.

Chilli-Lime Portobello Bowls
By Kelli Foster from Buddha Bowls:
100 Nourishing one bowl meals

Per serving
426 19.2g 3.5g 0.71g 5.9g 10.7g
INGREDIENTS • 120ml water (4fl oz)

• 165g (5¾oz) brown rice • juice from 1 lemon or lime
• 470ml (15¾fl oz) water • 1 garlic clove
• kosher salt and freshly ground • ¼ tsp kosher salt
black pepper • ¼ tsp freshly ground black pepper
• 4 large portobello mushroom caps
• 2 tbsp avocado or extra-virgin olive oil METHOD
• 1 tsp chilli powder 1 Preheat the oven to 200°C/

Gas Mark 6.
• 1 tsp ground cumin
2 Add the rice, water, and a
• 180g (6¼oz) corn kernels generous pinch of salt to a
• 80g (2¾oz) diced red onion medium saucepan and bring the oil, chilli powder, cumin, lime juice to small bowl, and
• 1 jalapeño, seeded and diced to a boil. Reduce the heat salt, and pepper until the stir to combine.
to low, cover, and cook until mushrooms are well coated. 5 To serve, divide the rice
• 4g (¼oz) finely chopped coriander
the rice is tender (about 40 Spread in an even layer on a among bowls. Make the
• juice of 1 lime minutes). Remove from the rimmed baking sheet. Roast avocado sauce by blending
• 140g (5oz) shredded red cabbage heat and steam the rice with until the mushrooms are soft all the ingredients until
• 150g (5¼oz) cherry tomatoes, halved the lid on for 10 minutes. and cooked through, about smooth. Top with mushrooms,
3 Slice the mushrooms in half, 12 minutes. corn salsa, cabbage, and
For the avocado sauce
then cut into 1.5cm (½in) 4 Add the corn, red onion, tomatoes, then drizzle with the
• 1 ripe avocado, peeled and pitted thick slices. Toss gently with jalapeño, coriander, and avocado sauce.
Green Goddess Quinoa

Bowls with Crispy Tofu
By Kelli Foster from Buddha Bowls:
100 Nourishing one bowl meals

Per serving
531 29.7g 7.5g 0.11g 6.4g 23.2g
INGREDIENTS • 60g (2oz) plain soya yoghurt

• 175g (6oz) red quinoa, rinsed • 3 tbsp snipped chives
• 470ml (15 ¾fl oz) water • 3 tbsp fresh basil
• 1 tbsp coconut oil • 3 tbsp fresh parsley
• 392g (14oz) extra-firm tofu, reduce the heat to low, and yoghurt, herbs, garlic, oil,
• 1 garlic clove vinegar, lemon juice, salt, and
pressed, drained, and cubed simmer until tender (about
• 2 tbsp avocado oil or extra-virgin 15 minutes). Remove from pepper in the bowl of a food
• kosher salt and freshly ground olive oil processor. Blend until smooth,
the heat, cover with a lid, and
black pepper scraping down the sides of
• 2 tbsp apple cider vinegar steam for about 5 minutes.
• 1 medium broccoli head, cut the bowl as necessary. With
• 2 tbsp freshly squeezed lemon 2 Heat the oil in a large skillet
into florets the food processor running,
juice over medium-high heat until
• 12 thick asparagus spears, ends shimmering. Add the tofu, add the water, 1 tbsp at a time,
• ½ tsp kosher salt until it reaches the desired
trimmed and shaved into ribbons season with salt and pepper,
• ¼ tsp freshly ground black pepper and cook until the bottom consistency.
• 168g (6oz) sugar snap peas,
halved • 5 tbsp water is lightly browned and crisp 5 To serve, stir a spoonful of the
(about 2 minutes). Flip and sauce into the quinoa, then
• bean sprouts
continue cooking until all divide among bowls. Top
• hemp seeds METHOD with tofu, broccoli, asparagus,
sides are browned.
For the avocado green 1 Combine the quinoa, water, snap peas, and bean sprouts.
3 Meanwhile, steam the broccoli.
goddess dressing and a generous pinch of Drizzle with green goddess
salt in a medium saucepan. 4 To make the dressing, dressing and sprinkle with
• 1 medium ripe avocado combine the avocado,
Bring to a boil, then cover, hemp seeds.

food | buddha bowls
Chilli-Maple
Tofu Bowls
By Kelli Foster from
Buddha Bowls: 100 Nourishing A c o l o u r f u l d i s h th a
one bowl meals
Serves 4 | Prep 20 mins | t’s f u
Cook 10 mins
ll o
872 48.5g 9.6g
ff
Per serving
la v
Salt Sugar Protein
2.5g 13.8g 33.7g
ou r
INGREDIENTS
• 235ml (8fl oz) rice vinegar
• ¼ tsp red pepper flakes
• kosher salt and freshly ground black pepper
• 3 medium carrots, peeled and shaved
into ribbons
• 60ml (2fl oz) tamari
• 2 tbsp maple syrup
• 2 tsp garlic chilli sauce
• 392g (14oz) extra-firm tofu, pressed,
drained, and cut into triangles
• 225g (8oz) buckwheat soba noodles
• 1 tbsp avocado or extra-virgin olive oil
• 70g (2 ½oz) finely shredded red cabbage
• 120g (4oz) shelled edamame
• 2 avocados, peeled, pitted, and thinly sliced
• 3 spring onions, green part only, thinly
sliced
For the peanut sauce
• 130g (4 ½oz) creamy peanut butter
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 3 tbsp water
• 2 tsp toasted sesame oil
• 1 tbsp finely grated fresh ginger
• ¼ tsp cayenne pepper (optional)
• 1-2 tbsp Sriracha
The recipes on pages 48-50
METHOD are taken from Buddha Bowls
© 2018 Quarto Publishing
1 Bring the vinegar, water, red Group USA Inc. Text © 2018
pepper flakes, and 1 tsp of salt Kelli Foster. First Published
to a boil in a medium saucepan, in 2018 by The Harvard
stirring to dissolve the salt. Pour Common Press, an imprint of The Quarto Group,
the hot liquid over the carrots in a 100 Cummings Center, Suite 265-D, Beverly, MA
medium bowl; set aside. 01915, USA. This book features non-vegan recipes
2 Whisk together the tamari, maple

syrup, and garlic chilli sauce in a 4 Drain the marinade from the tofu. 5 To serve, drain the liquid from the
shallow container. Add the tofu Heat the oil in a large skillet over carrots. Divide the soba noodles
and stir to coat. Marinate for at medium-high heat until shimmering. among bowls. Top with tofu wedges,
least 10 minutes. Add the tofu, season with salt pickled carrot ribbons, red cabbage,
3 Bring a large pot of salted water and pepper, and cook until the edamame, and avocado.
to a boil. Add the soba noodles bottom is lightly browned and 6 Make the spicy peanut sauce by
and cook according to the crisp, about 2 minutes. Flip and blending all ingredients until well
package instructions. Drain and continue cooking until all sides are combined. Drizzle over the dish and
rinse well with cool water. lightly browned. sprinkle with spring onions.

T IME T O S T E P OF F
T H AT T RE A DMIL L
With so many demands from work, home and family,
there never seem to be enough hours in the day for you.
Why not press pause once in a while, curl up with your
favourite magazine and put a little oasis of ‘you’ in your day.
To find out more about Press Pause, visit;
pauseyourday.co.uk
food | sweet
S W E E T ! Indulge in these delicious

snacks and desserts…
Blueberry Cupcakes with

Fruity Frosting
By Jérôme Eckmeier and Daniela Lais, from
Vegan Cakes and Other Bakes
Makes 12 | Prep 35 mins | Baking 25 mins
Per cake Calories Fat Saturates Salt Sugar Protein

397 11g 1.7g 0.30g 54g 3.2g
INGREDIENTS METHOD
• 250g (9oz) spelt flour 1 To make the
• ¾ tsp baking powder cupcakes, mix
the flour with the baking
• ¾ tsp bicarbonate of soda
powder, bicarbonate of
• ½ tsp salt soda and salt in a bowl. In a 3 To make the frosting, use
• 110ml (3¾fl oz) soya milk separate bowl, stir together an electric mixer on its
• 1 small organic lemon (juice the soya milk and the lemon fastest setting to beat the
and grated zest) juice and zest and leave to margarine until it is creamy.
thicken for about 5 minutes. Sift over the icing sugar and
• 130ml (4½fl oz) agave syrup Stir in the agave syrup. Peel continue to beat until well
• 2 large, very ripe bananas the bananas and mash combined. Then, carefully
• 250g (9oz) blueberries (frozen well using a fork. Add the stir in the blueberry syrup
or fresh) bananas to the soya milk to create a smooth cream.
and agave syrup mixture Transfer into a piping bag
• 100g (3½oz) blueberries,
and stir everything well. Stir with a star nozzle attached.
for decoration
the liquid ingredients into To do this, fold over the end
For the frosting the dry ingredients. Carefully of the piping bag and hold
• 150g (5½oz) soft fold in the blueberries. the bag low down, then fill
vegan margarine 2 Preheat the oven to 180°C/ with the icing. Scrape down
• 450g (1lb) icing sugar Gas Mark 4. Put paper cases the contents, making sure
into the moulds in a muffin there is no air in the bag.
• 3–4 tbsp blueberry syrup Pipe swirls of frosting onto
tray and divide the mixture
between the cases. Bake the the cupcakes. Decorate the
cupcakes in the centre of the swirls with blueberries. If you
oven for 20–25 minutes, until prefer a little less sweetness,
an inserted skewer comes reduce the frosting
out clean. Remove from the ingredients by half.
oven and leave to cool.

Chocolate Freakshake
So quick By Stockfood, stockfood.co.uk
and easy
to make!
Per serving Calories Fat Saturates Salt Sugar Protein
826 44.5g 27,2g 0.8g 57g 19.1g
INGREDIENTS chocolate, chopped 2 Remove from the heat and let

For the milkshake • 2 tbsp coconut oil cool. Drizzle over your donuts
then add sprinkles.
• 2 tbsp vegan chocolate Optional toppings
protein powder 3 To make the milkshake: Place
• assorted colourful sprinkles
all the ingredients for the
• 2 tsp raw cacao powder • vegan mini donuts milkshake, apart from the soy
• 300ml (11fl oz) oat milk • vegan popcorn whipped cream, in a blender
• 2 tbsp rolled oats and blend until smooth.
• 1 frozen banana, peeled and sliced METHOD 4 Pour into a glass and top with
• 1 tbsp maple syrup, or agave some soy whipped cream.
1 To make the chocolate sauce:
• 1 pinch ground cinnamon Combine the chocolate and 5 Spoon over some more
coconut oil in a heatproof chocolate sauce (reheating
• soy whipped cream gently if needed) and
bowl set over a half-filled
For the chocolate sauce decorate with donuts and
saucepan of simmering water,
• 150g (5oz) good-quality dark stirring until smooth. popcorn before serving.
Go crazy w
your toppin ith
gs!
Pro Tip
• You can also make these
cupcakes with other fruits,
like raspberries. Replace
the blueberry syrup with
raspberry syrup too.
This recipe is taken

from Vegan Cakes
and Other Bakes by
Jérôme Eckmeier
and Daniela Lais.
DK, 2018. £12.99

food | sweet
Baked Bananas with Chocolate

By Viva!, from veganrecipeclub.org.uk
Serves 4 | Prep 5 mins | Cooking 20 mins

Per serving
167 1.2g 0.4g 0.18g 24.8g 2.7g
INGREDIENTS METHOD
• 4 large ripe bananas 1 Preheat the oven to 200°C/
• 16 tbsp orange juice Gas Mark 6. Peel and slice
each banana lengthways and
• 2 tsp brown sugar
lay in an oven-proof dish.
• chocolate dessert such as
2 Pour the orange juice and
Alpro Soya Dessert
sugar over each banana.
Optional extras
3 Bake in the hot oven until
• grated vegan chocolate soft and brown. Serve with
• shredded coconut chocolate dessert, or ice
• drizzle of orange liqueur or brandy cream. Sprinkle with coconut
or other toppings. Photography © weheartvegan.com
Strawberry Freakshake INGREDIENTS

For the smoothies
METHOD
1 To make the smoothie: Blend
By Viva!, from veganrecipeclub.org.uk all the ingredients in a high-
• 1½ frozen bananas (make sure
Serves 2 | Prep 10-15 mins speed blender until smooth
they are really ripe, then skin and
cut in half before freezing) and keep in the fridge.
Per serving Calories Fat Saturates Salt Sugar Protein • large handful of frozen 2 To make the coconut cream
685 49g 39.2g 0.12g 41g 20.9g
strawberries (tops removed) whip: Place the coconut milk
tin in the fridge overnight
• 1 tsp vanilla paste, extract or
to harden the thick layer,
fresh seeds
making it better for whipping.
• 1 tbsp peanut butter
3 Scoop the thick layer from
• 200ml (6¾fl oz) plant milk the coconut milk tin into a
(soya, almond, cashew, oat, medium-sized bowl.
coconut, hemp, rice)
4 Using a hand whisk, whip the
For the coconut cream whip hardened layer for approx 30
• 1 tin of full fat coconut milk seconds until creamy.
• ½ tsp of vanilla extract, paste or 5 Add the icing sugar and
fresh seeds vanilla and whisk again for
• 30g (1oz) icing sugar (or a little just under 60 seconds.
more to taste) 6 Pour streaks of strawberry
Toppings (optional) sauce on the inside edges of
a mason jar (with a handle)
• Askeys Treat Vegan Strawberry or jam jar. You can also use
Flavoured Dessert Sauce – or make chocolate sauce too.
your own strawberry sauce
7 Pour the smoothie liquid into
• Askeys Treat Chocolate the glass but leave a couple
Chunk Crackin' of centimetres at the top free.
• vegan popcorn 8 Spoon the coconut cream
• vegan cookies whip on top – piled as high as
• sprinkles you can.
• vegan doughnuts 9 Top with any of the toppings
of your choice.
• strawberries
• pretzels
• desiccated coconut
• cherries The ultimate
we e kend
• banana
• Dr Oetker hundreds and thousands
treat!
Coconut Peanut Bar
By Amanda Bootes, from amandabootes.co.uk
Great snacok
on the g
Serves 5 | Prep 5 minutes per layer | 5 hours freezing

Per serving
489 41.2g 26.1g 0.71g 10.6g 11.5g
INGREDIENTS ingredients (apart from

For the base the water) until a ‘dough’
forms. Transfer into a bowl
• 6 large medjool dates
and press with your hands,
• 5 tbsp ground almonds adding the water and
• 5 tbsp coconut flour combining completely.
• pinch of sea salt Pat into a cling-filmed/
greaseproof container and
• 2 tsp water place in the freezer.
For the peanut caramel 2 To make the peanut caramel:
• 7 large medjool dates In a clean blender combine
• 2½ tbsp peanut butter the dates, peanut butter, milk
and agave nectar until the
• 4 tbsp almond milk
mixture is thick and sticky.
• 2 tsp agave nectar Scrape down the sides and
• 50g (1¾oz) chopped peanuts transfer into a bowl. Fold your
For the chocolate coating chopped peanuts through
the caramel and spread onto
• 8 tbsp coconut oil your coconut base and place
• 4 heaped tbsp raw cacao powder into the freezer for
• 4 tbsp agave nectar 45 minutes-1 hour to set.
• small pinch of sea salt 3 To make the sea-salted
chocolate coating: Combine
For the topping
all ingredients in a bowl
• sea salt and whisk with a fork until
• peanuts smooth. Pour over your
peanut caramel and smooth
until covered. Top with a
METHOD sprinkle of sea salt and more
1 To make the coconut base: chopped peanuts. Place in
In a blender, combine all the freezer for 4 hours.
INGREDIENTS ensure fully combined.

• 4 00g (14oz) can of chickpeas This will create a thick and
glossy mixture.
• 1 00g (3½oz) caster sugar
6 Once all your sugar is added,
• 1 tsp lemon juice/ vinegar or ¼ tsp
keep whisking until your
of cream of tartar
mixture is at a hard peak. This
is when you lift your whisk out
METHOD and the mixture peak stays —
or when you tip the bowl the
1 Preheat your oven to
mixture also stays put.
110ºC/Gas Mark ¼ and
line your baking tray with 7 Spoon your mixture into a
greaseproof paper. piping bag and pipe small
blobs of meringue lifting
2 Drain your can of chickpeas
your piping bag at the
into a bowl to preserve
the liquid and keep your end to create the ‘kiss/tail’.
Alternatively, spoon onto
chickpeas for another recipe.
your tray.
3 Add your lemon juice,
8 Bake for 1 hour 15 minutes,
vinegar or cream of tartar
Chickpea Meringue Kisses into the bowl. until crisp. Turn the oven off
and leave your meringues
By Amanda Bootes, from amandabootes.co.uk 4 In your stand mixer, or using in the oven for a further
Makes 25 | Prep 30 mins | Cooking 1 hour 15 mins a hand whisk, whisk your 30 minutes.
liquids until at a soft peak.
9 Leave to cool then fill with
5 Once at a soft peak, add in soya cream or fruit.
Per Calories Fat Saturates Salt Sugar Protein
meringue 73 1g 0.1g 0.04g 5.7g 3.1g your sugar one spoonful at a
time, whisking each time to

Your first vegan Christmas can be pretty
intimidating. Not only do you have the pressure
of cooking up a feast, you now have to be the
perfect vegan guest at parties. This will, for the
most part, involve much biting of your tongue
and zipping of your lips when you are faced
with adverse opinions. Luckily, you’re in good
hands! As someone with five vegan Christmases
under her belt, I’ve pretty much heard, seen and
been faced with all that this festive season has to
fire at you as a vegan. So allow me to guide you
through my best pieces of advice, to help you
survive this holiday season in style, with sound
mind and clear conscience.
Hearty pies
are crowd
pleasers
PLAN
YOUR VEGAN
Festive events
THE SCENARIO: You’ve been served meat
or animal products by your host who
didn’t realise you are vegan — panic ensues…
THE SOLUTION: If you are a guest at

someone’s house, politely decline
their offerings explaining that you choose
to avoid the consumption of animal
products due to your diet and lifestyle. As
long as you play-down the unfortunate
event, your host won’t take offence and
ultimately strike you off the guest list for
Christmas
New Year’s Eve. Instead, choose to get your
hands on a plethora of veg-based offerings
served alongside the meal, or offer to help
make something that would be suitable for
you to eat using their ingredients.
PREVENT IT: The best way to prevent

this scenario from occurring is to
inform everyone ahead of time. If your
host isn’t a vegan or vegetarian themselves,
offer to bring something with you to the
From sourcing the ultimate turkey substitute party which can be enjoyed by everyone,
such as a huge nut-wellington or casserole.
to dealing with tricky in-laws and being Alternatively, offer the host a variety of
the perfect vegan guest – Charlotte Willis meal ideas in advance, but make sure they
are relatively easy to prepare. No one has
has got you covered this Christmas time at Christmas to be messing around
with filo pastry on your behalf. Perfect
alternatives include curries and pies.

festive planning
Playing head chef found herself full of remorse and

regret. My best advice is to refuse serving
host any food in your house which you yourself

wouldn’t feel comfortable with buying
or cooking. This way, you’ll go through
THE SCENARIO: You are hosting your Christmas with a clear moral conscience and
first vegan Christmas feast, and your uphold your beliefs.
guests will be expecting you to serve meat
because it is traditional. PREVENT IT: Prevent your guests from
having quarrels with your menu by
THE SOLUTION: Whilst this is a pretty informing them that you will not be serving
contentious issue, in my opinion and up anything animal-based, and stand by your
experience, choosing to serve meat whilst you decision. After all, you are the host, and you
follow a vegan diet is in itself quite morally will be doing all of the hard work! Explain to
disconcerting. My family once chose to serve your guests that serving other foods would
a turkey alongside other completely delicious make you feel uncomfortable and goes
vegan offerings at Christmas, just to appease against your moral beliefs. This Christmas
a few guests at the table. Needless to say, the will be entirely cruelty-free!
The works do
THE SCENARIO: You’re invited to a work’s
Christmas party, and you’re worried about Try not to let
their vegan options.
opinions
THE SOLUTION: Find out who’s organising
the event, and inform them of your
vegan diet. If they are able to, ask them to
get you down
ensure the restaurant/bar/venue is made
aware of your dietary choices. If not, take
matters into your own hands! Give the venue
a call at least two weeks before the event is
scheduled to occur, that way you can make
menu suggestions to their chefs based upon
your diet.
PREVENT IT: If you get to the venue to find

that you’ve been forgotten, arm yourself
with a thorough pre-event menu scan to see
if there are any options which could be made
vegan with a few omissions. Don’t forget to
ask about the alcohol too! Check to ensure
that the booze is vegan by searching on the
web, or via Barnivore (barnivore.com)
Quizzing a time, you too were an omnivore at

Christmas, so you may have had similar
relatives questions to your quizzical relatives.

Try to remain calm and avoid rising to
snide remarks, letting jibes flow over
THE SCENARIO: You’ve been quizzed your head.
about your lifestyle choice by your
guests or family member, making you PREVENT IT: Whilst you might not
feel uncomfortable. be able to prevent your family and
guests from questioning you, what you
THE SOLUTION: The best way to can do is arm yourself with two or three
approach probing questions facts regarding animal agriculture and
regarding your diet and lifestyle is to be the food industry for reference. One
open and honest. You will undoubtedly perfect way to dispel quarrels is to bring
have strong reasoning and feelings along a vegan dish or dessert – sure to
behind your decision to go vegan, so please and put naysayers in their place
choose to express them clearly and with as after all, the best form of activism is
passion! Bear in mind that once upon through their stomachs!

festive planning
Tofurkey 5 QUICK
roasts are survival tips
de licious!
1 Make a knockout vegan dish that will
wow the crowd. Pumpkin pie, brownies,
home-made truffles, gingerbread men
and Christmas cakes. Your guests will admire
your efforts as well as being blown away by
your vegan cuisine.
2 If you’re a guest, offer to help your host

with their cooking. This way, you will
help share the workload for the day,
and impart a little vegan cooking wisdom at
the same time.
3 Try to prevent talking about vegan

topics over the dinner table to avoid
unwanted conflict with family, and
flinging of bread rolls in anger.
4 Make your own, new traditions.

Whether it be baking a vegan
Christmas cake with your family,
enjoying a vegan cheese board (check out
nutcrafter.co.uk and prepare to be wowed!)
or watching movies with vegan snacks on
Christmas Eve, you can make your own rules
and new yuletide values. Replace the old with
the new and the cruel with the cruelty-free.
5 Plan ahead and be savvy. When

making arrangements, be sure to
create extensive shopping lists,
including a variety of food, drink and snack
options for your guests. There’s no harm in
over-buying, as long as you are able to freeze
the food, you’ll be fully stocked for January!
WHAT'S THE ALTERNATIVE?

So cooking up a traditional Christmas and gravy mixes ready to impress.
Check out
Nutcrafter es
with all of the trimmings might seem Other options include whole-roasted
an impossible feat at first, but there’s cauliflower seasoned with toppings,
artisan che e s
a huge range of alternative vegan herbs and spices, mushroom or nut
substitutes out there which will be wellington decorated with pastry
sure to hit the spot, both with your leaves and flowers, or stuffed squash
guests and yourself. – a half of a butternut or acorn squash
with an assortment of vegetables,
INSTEAD OF SMOKED SALMON nuts and grains stuffed inside for an
Try creating your own smoked carrot ultimate delight.
‘salmon’ using shaved carrot, flavoured
with liquid smoke, sea salt, lemon INSTEAD OF TRADITIONAL GRAVY
juice, peppercorns and vinegar. You’ll A fantastic meat-free vegan alternative
be surprised at how delicious and to traditional gravy can be made
simple this dish can be, and just how by blending a variety of simmered
akin to real salmon this alternative will mushrooms in a stock sauce alongside
taste. Your guests might not even know some dried herbs such as sage, oregano
the difference! and thyme. Be sure to include rich,
meaty mushrooms like porcini and
INSTEAD OF TURKEY portobello, and season with bouillon
Tofurkey Roasts (from £12.50, powder. Once blitzed in a processor,
planetorganic.com) come pre-stuffed, your gravy can be thickened up with
with a variety of plant-based fillings corn-starch.

quick tips
10 g e ni u s h a cks
every vegan should know
Feeling confused about how to eat a good vegan
diet? Want to save time and money? We’ve got this…
W
hen you decide to go vegan, it’s pick up wisdom from those who have been
easy to forget that you’re actually through it before. It also helps to find a
learning a new way of eating and vegan ‘buddy’ who you can meet for oat
embracing a whole new lifestyle. lattes and discuss all your latest discoveries!
Just like if you’d never baked a cake before, Here’s a few of the things that the team
it takes time and practise to hone your skills at Simply Vegan have learnt along the way.
and build up a repertoire of tricks and tips. Whether it’s saving time or changing your
Join Facebook groups such as Glo Vegan state of mind, our clever hacks will ensure
to share your trials and tribulations and you’re a happy, healthy vegan!
Educate yourself Buy in bulk

1 When you announce your 2 Stockpile nuts, seeds,
switch to veganism, you grains and pulses
might find that people challenge you. and top up with fresh fruit and
‘Where will you get your protein?’; veg each week. This way, you
‘what about B12?’; and ‘But eggs are can always make a tasty meal in
good for you…’ are just a few of the minutes – whether it’s a bean
questions your omnivore friends chilli, pasta, risotto or stew. If
might ask. Power yourself with you want to reduce your waste
knowledge by watching What the and save money, buy dry goods
Health, Cowspiracy or Vegucated to in bulk from Aryan Produce
reaffirm what you knew: plant-based (aryanproduce.com), who sell
at wholesale prices.
Keep it natural
Freeze, freeze, freeze! 4 Instead of shelling
3 Ripe frozen bananas can be blended into ice cream; out on expensive
berries and tropical fruit can be stored ready for meat or dairy replacements,
smoothies and desserts; and homemade savoury sauces can look to nature for delicious
be frozen to use in pasta when you’re short of time. Make your and healthy alternatives.
freezer your best friend and you’ll always have something Avocado makes the best
healthy on hand! butter with a sprinkle
of salt, mushrooms add
a ‘meaty’ texture and
chickpea flour is great
for making omelettes.
Swap butter
for avocado
quick tips
Pack in flavour
6
Never mi
If vegan food is boring
and tasteless, you’re
more likely to start dreaming
bacon of your old diet. Make up your

own spice mixes
again!
to keep on hand
– cajun seasoning
is perfect for
tacos and chillis,
or try the new
Just add smoke Turci liquid
5 Missing bacon cold-pressed herb
sarnies? Make sprays (£2 at
liquid smoke your new Tesco) to infuse
friend. Our favourite hack flavour into pasta
is to add it to coconut flakes and salads.
before roasting – serve in a
sandwich with vegan mayo,
or sprinkle it over vegan
carbonara. Use smoked paprika
for a similar effect.
Love your kitchen Find a workshop

7 Eating a healthy vegan 8 A vegan cookery class or
diet can require a little ‘introduction to veganism’
more prep or cooking than your workshop is a great way to kick-start
average meat and two veg affair. your vegan journey – just make sure it’s
Turn your kitchen into a place suitable for beginners. If you’re based
that you want to spend time in the south, nutrition coach Cath Short
in – whether that means adding runs regular Happy Vegan workshops
some storage shelves, putting in (find out more at raw4fitness.me), or try
extra lighting or simply pinning The Essential Vegan Cookery Course at
up a few inspirational pictures, Leith’s in London (leiths.com) where
it will all add to your enjoyment you’ll learn how to make vegan cheese
of cooking delicious vegan food. sauce, chocolate mousse and more.
Protein-packed meals
9 Like any diet, there’s a healthy way to do it and an
unhealthy way. If you’re living off cereal,
bread, vegan pizzas and ready meals, you
Save
won’t be getting all the nutrients you
need and you’ll soon
start to feel pretty
time by
rubbish. Aim to
eat vegetables
blending
or fruit with every
meal served with
protein-rich quinoa,
lentils, tempeh or
beans. Energy balls are
great to snack on (if we’re
short on time, our go-to is Invest in a blender
a Bounce Protein Ball, £1.99 10 If you don’t already
at Holland & Barrett). own one, put a decent
blender on your Christmas list!
From falafels and pancakes to
pesto and puddings, throw in all
your ingredients and enjoy a meal
“EATING A HEALTHY VEGAN DIET in no time. Visit peta.org for a
CAN REQUIRE A LITTLE MORE great list of vegan recipes made
using a humble blender.
COOKING AND PREP, SO TURN
YOUR KITCHEN INTO A PLACE THAT
YOU WANT TO SPEND TIME IN”

W i n !
Win a spa day
competition
for two worth

Located near Melton Mowbray in Leicestershire, Ragdale Hall Spa
£ 312
combines state-of-the-art facilities with Victorian architecture to
create one of the most luxurious health spas in the country
Win a Refresh and Revive

Day for two at the UK’s
will be equally luxurious,
with a three-course lunch To enter
best destination spa*, in the lavish dining room How many pools does
where you and a guest also included in your day Ragdale Hall have?
will enjoy unlimited use with vegan options to A. Two
of the new Rooftop choose from. B. Five
Infinity Pool, state-of-the- And what if you could C. Six
art multi-million-pound also give that gift of ‘me-
Thermal Spa and pools time’ to friends, loved Enter at veganfood
(six in total!), gym, daily ones and family? Ragdale andliving.com
programme of exercise Hall gift vouchers start /category/
sessions including HIIT from just £25 and are competitions.
Yoga and Pilates. You’ll beautifully presented in T&Cs
both enjoy a 50-minute a special Christmas gift Arrive at 8.30am and leave
Blissful Face and Back pack and wallet, and are at 6.00pm. The prize is valid
Monday–Thursday. The
Therapy or a 25-minute valid for a whole year. prize must be taken within
Conditioning Hand six months of the date the
and Conditioning Foot For more information winner is notified. Guests
Treatment, using Spa or to order your must be aged 16 or over.
Travel not included. Closing
Find products (which are vouchers visit www. date is 5th December.
100% vegan friendly). ragdalehall.co.uk or call
*Good Spa Guide Awards
Your dining experience 01664 433030. 2017.

PROMO T ION
t m a s l u
Chris gift guide x u r y
Live Limitless
1 It’s hard to find high quality,
vegan supplements… until now. Eat
clean, play dirty with Live Limitless –
an exciting brand at the forefront of a
health and fitness revolution,
promoting balance and helping you
enjoy food with freedom.
Prices start from £25,
www.livelimitless.co.uk
Lucky Fish
2 Get your dietary iron covered
with the Lucky Iron Fish. It’s a natural
way to boost the iron in your foods,
and can be used every day, without any
side effects. The Lucky Iron Fish is the
only fish you need!
£25, www.luckyironfish.com or
1 2
www.amazon.co.uk
M&J London
3 With scents inspired by
worldly travels, M&J London candles
offer luxurious indulgence with the
knowledge that each aspect of the
candle – from the wick to the recycled
glass tumbler – has been produced,
designed and sourced sustainably
and ethically.
£15 for a cloche, £23 for small
candle, £35 for a large candle
www.MJ-London.com
The Big Vegan Cheese

4 Making Kit
The Big Vegan Cheese Making Kit
contains everything needed to make six
varieties of delicious dairy-free 3 4
cheeses in your own kitchen. You’ll be
surprised at how quick and simple it is
and how good it tastes!
£27.50, www.bigcheese
makingkit.com
Joes Toes
5 Vegan slippers! Thick soft felt
recycled from drinks bottles! Hand-sewn
for you, or easy-to-sew kit including
everything. Unisex style in sizes 1-14.
Made in Yorkshire, ships worldwide.
From £26, www.joestoes.co.uk/
veganslippers
Forester Products
6 Forester Products create
stunning unisex accessories made from
plant-based and sustainable materials.
Every product sold from their vegan
leather collection plants a tree. 15 6
www.foresterproducts.com
There’s always someone who’s
tricky to buy for – and being vegan can
make it even harder! But don’t despair
– take a look at our selection of vegan-
friendly, sustainable and cruelty-free gift
ideas to make shopping easy 7 Watson & Wolfe
Handmade wallets and card cases.
Made with more than 50% BIO plant
material from renewable sources and a
lining made from recycled plastic bottles.
Personalisation available. British luxury
eco-fashion has never looked so good.
Prices from £28.00,
www.watsonwolfe.com
Sacred Old Tom Gin

8 Old Tom Gin is a particular style
of gin which harks back to the 18th
century. Sacred Spirit’s interpretation
has bold notes of juniper and is naturally
sweetened with liquorice root in the
traditional manner, alongside a modern
flourish of vacuum-distilled organic
orange peels from Spain, which
accentuate this classic sweeter
7 8 gin. Delicious served as a G&T or in a
Martinez – and the striking bottle design
makes it a purr-fect present (sorry!).
£35.95, www.sacredgin.com
Mr Blackmans
9 A warming blend of spice,
bergamot and woody undertones, it’s no
wonder this won Best Beard Oil 2018 at
Beauty Shortlist Awards. Perfect for those
encroaching winter evenings.
£19.95 for a 30ml bottle and
£8.95 for a 10ml bottle,
www.mrblackmans.com
Vegetal
10 Vegetal believe that animals
shouldn’t have to suffer for people to
look good or carry around cool bags.
100% vegan, stylish, cool and affordable.
£9.99 to £29.99, www.vegetal.co.uk
9 10 or www.amazon.co.uk
Vegan Bunny
11 Soy candles made with pure
lavender essential oil from a natural,
vegan and plastic-free company.
Get 15% off with code VXMAS at
www.veganbunny.co.uk/products/
lavender-soy-candle
Jade Parkia Mat Carrier

12 JadeYoga also do bags. Made
with organic cotton (canvas), the Parkia
mat carrier has an adjustable shoulder
strap and a mat cover to keep your mat
out of the harmful rays of the sun on
your way to and from class.
A portion of the sale of every Jade
Parkia carrier goes to protect habitat for
chimpanzees in Uganda’s Hoima District.
11 12 £30.87 including shipping,
www.jadeyoga.eu
foundations
BORN THIS WAY

Lock-It Liquid Foundation Too Faced
Kat Von D £29 | Available at Debenhams
£27 | Available at Debenhams and and John Lewis
katvondbeauty.com Infused with coconut water and
If you’re looking for full coverage that stays put Alpine rose, this foundation
no matter what, this is the foundation for you. replenishes moisture levels
Choose from 30 shades – adapted for both skin whilst protecting the skin.
tone and undertones – and rest assured all Offering a medium-full coverage,
ingredients are vegan and sulphate-free. it stays put for up to 12 hours and
with a choice of 35 shades, you’re
guaranteed to find a match.
beauty
counter
FLAWLESS
FINISH
o n
FOUNDATION
Foun d a t i
ELF
Superdrug
Oil-free, lightweight
and with brightening
properties, this is our go-
to bargain option.
o f th e b e s t vegan,
Our pick a s es to keep
cruelty -fre e b
g lo w ing th is winter
skin
Perfecting Liquid
Foundation SPF15
Arbonne
£37 | Available online at arbonne.com
Although slightly more pricey, this silky
foundation is worth splashing out on. With
built-in antioxidants, it makes skin glow
whilst fighting the effects of aging.
Fresh Nude NEW! ORGANIC FOUNDATION

Foundation Dr Hauschka
£30 | Available at John Lewis
The Body Shop and dr.hauschka.com
£16 | Available at The Body This preservative-free foundation from
Shop and thebodyshop.com German brand Dr Hauschka gives a light,
Infused with aloe vera, this is luminous coverage – perfect for those who like
soothing and moisturising. a natural look and anyone with sensitive skin.

brands we love
high street
hero
Lo v e B e a u t y
d
an P l a n e t
Discover the new beauty
Organic
hair repair
masque
brand that’s putting

ethical values first
A
fter you’ve made the reduce its carbon footprint and
transition to veganism, switch to reusable, recyclable or
you’ll no doubt find that compostable materials by 2025.
you’re looking to be “Love Beauty and Planet
more green in other aspects of reflects our passion for
your life, including your beauty enabling everyone to live more
regime. Launched earlier this sustainability and consciously by
year, Love Beauty and Planet spotlighting the simple steps we
is a new range from Unilever can all take to help make a better
that includes six hair and future for our planet,” says Chris
skincare lines made entirely Brown, Vice President of Beauty
from sustainably sourced & Personal care at Unilever UK.
ingredients. What’s more, “We’ve never been more aware
they’re vegan friendly and of the need to be responsible in
made from 100% recycled the choices we make.”
packaging! Sounds good, right? So what can you expect from
Infused withosa A STEP IN THE

the products? Well, we can’t get
enough of the delicious scents
coconut & mim RIGHT DIRECTION
As a whole, Unilever is
which include Amazonian muru
muru butter, Bulgarian rose,
attempting to move towards organic coconut oil, exotic ylang
more ethical practises and ylang and Moroccan mimosa
last month it announced that flower. And far from feeling like
another of their brands – Dove – cheap high-street options, they
had been awarded Vegan status. leave your skin and hair feeling
The company has also launched soft and nourished. Put them on
a Sustainable Living Plan to your Christmas list now…
The Love Planet and beauty Range is available at Boots

stores nationwide, priced from £4.99-£9.99.. For more
info visit lovebeautyandplanet.com.

diy beauty
make your own
lip balm
Lottie Storey shows us how to create a
nourishing, beeswax-free balm to stave
off chapped lips in cold weather
WHAT YOU’LL NEED

2 tbsp coconut oil Essential oils
3 tbsp shea butter 6 drops lavender
3 tbsp cocoa butter 3 drops fennel
2 x 30ml jars 2 drops peppermint
Makes a lovelifyt
Christmas g
G
oing vegan means cells – homes for their young lip balms easy to buy but also lips susceptible to sunburn,
checking the – and to cap honey and pollen to make at home. And you can which isn’t the look we’re going
ingredients of anything cells. Its use in beauty products experiment with a range of for! Instead opt for peppermint
you put on your lips is on the up, as it’s a natural way bee-free ingredients such as (great for digestive issues),
as well as in your mouth. Lip to moisturise and add shine. candelilla or soy wax, shea or fennel (full of antioxidants) and
balm is often made using cocoa butter, and coconut oil to lavender (universally calming),
beeswax which, like honey, is BEE KIND create your base. Choose your or try orange (mood-lifting) and
not compatible with cruelty- The good news is that there favourite essential oils to give vanilla (antidepressant) for a
free living. Beeswax is made by are plant-based alternatives to your lip balm fragrance but feel-good festive blend.
worker bees to build honeycomb beeswax, making vegan-friendly also as a way to unlock some To find your ingredients,
of their therapeutic qualities. try Amphora Aromatics
Oils to avoid due to their (amphora-retail.com), who sell
#SimplyVeganMakes photosensitivity include lemon, everything you need to make
We would love to see your DIY makes! Just pop your pics on grapefruit and bergamot, as your homemade lip balm, and
Instagram or Pinterest and tag #SimplyVeganMakes well as rose, all of which can can even offer help and advice on
cause irritation or make your creating your own blends.

STEP BY STEP: LAVENDER, FENNEL & PEPPERMINT LIP BALM
1 The base
Measure out your coconut oil, shea
butter and cocoa butter into a jam jar
2 Melting the oils
Set the bowl over a pan of boiling water but do not allow the bowl to touch the
water. Watch the oils – as soon as they’ve all melted, take the pan off the heat.
or bowl.
3 Microwave it
Alternatively put the jam jar in the
microwave for 60-90 seconds or until the
4 Adding scent
Allow the mixture to cool for a few
minutes before adding your essential
5 Decant your lip balm
Stir well before pouring into jars. Be
careful not to spill the mixture around
oils are melted. oils to the mix. the top of the jar as this will make it
difficult to open the lid once cooled.
Experiment
WITH YOUR OILS
Fancy making a more festive blend? Try
adding 15 drops of sweet orange oil and 10
drops of vanilla/½ tsp vanilla extract instead.
6 The finished product

To speed up the cooling process, you can put your jars into the fridge or freezer.
If giving as a gift, print out a label with ingredient info. Keep for up to one year.

fashion
essentials
high street vegan
the party
edit!
Invites starting to mount up? Get
prepped for the Christmas season
(and nail that festive look with a clear
conscience) with our handpicked
selection of vegan-friendly fashion
Sarah Dawson is a freelance writer, living in the

Cotswolds. When she’s not wrestling her toddler into a
car seat, she likes to grow her own veg, read pretty much
anything/everything and create ridiculously long ASOS
wish-lists. See more from Sarah at wordupwriting.co.uk
JAKKE patterns – each piece is entirely

cruelty-free and comes with a
If statement coats are cute, removable ‘Free From Fur’
1 your thing, cool London patch on the sleeve. We think
label, Jakke, needs to the Dawn coat, in luxurious
be on your radar. Home to the black Mongolian faux fur, is well
most incredible collection of worth the investment. Available
faux-fur coats – everything from online at jakke.co.uk.
bright jewel shades to fun heart
Shine on
Saira top (£60) and Saturn sequin
midi dress (£99), Monsoon
Faux-fur MONSOON spending a little more to invest

in quality (no one wants to
There’s no such thing finish the night with sequins
forever 2 as too much sparkle at

Christmas, which is
why a sequin dress should be
missing), so Monsoon gets our
vote. This gold, long-sleeved
dress is a real show-stopper.
From left: Heather in plain wine in every woman’s festive Available online at uk.
(£160) and Dawn (£140), Jakke fashion arsenal. It’s worth monsoon.co.uk and in stores.

In the bag OXFAM
It might not be your
Rose gold circle bag (£40) 4 first thought when
and black cross-body bag with searching for your
interchangeable strap (£42), Christmas party outfit, but
Johnny Loves Rosie Oxfam is a treasure trove of
unique accessories. The
Sourced by Oxfam range
celebrates ethical and
sustainable products that look
great and really make a
JOHNNY our boxes at Simply Vegan. Fashion difference to people’s lives.

These perfectly on-trend brass
with a
Every bag in the collection is Face earrings are handmade by
LOVES ROSIE 100% vegan – something the disadvantaged Indian artisans
conscience
label is particularly proud of – working as part of a Fair Trade
With a genuine desire so you can rest assured group. Plus, they’re an absolute
3 to create ‘a more whichever design you fall in bargain. Available at oxfam.org.
ethical and sustainable love with is animal-friendly. Face earrings (£10.99) and uk and in selected Oxfam stores
fashion landscape’,, UK brand Available at johnny-loves- Brass Geometric earrings throughout the UK.
Johnny Loves Rosie ticks all of rosie.com and asos.com. (£23.99), Oxfam
MOTEL ROCKS
If ‘off-duty rock star’
5 is your vibe, you’ll
love the 2018
autumn/winter collection
from this edgy Brit label.
Sequin minis sit alongside
slouchy leopard print
dresses, but it’s the vegan
Rock ‘n roll
leather range – think
bodycon dresses, skin-tight
trousers and miniskirts –
that’s being added to our From left: Brandy black vegan
shopping bag. Buy online leather bodycon dress (£45)
at motelrocks.com or in and black vegan leather skirt
selected Topshop stores (£40), Motel Rocks
throughout the UK.
All that glitters BEYOND SKIN

Throwaway fashion is falling out
From left: Gigi stilettos (£120)
and Paris Peacock stilettos 6 of favour, so rather than buy
(£110), Beyond Skin endless pairs of cheap party
heels, guaranteed to fall apart after a
couple of wears, treat yourself to these
luxurious, vegan stilettos of dreams.
Beyond Skin’s vegan credentials are
top-notch, and they’re all about
sustainability – plus, the heels are
insanely beautiful! Available
online at beyond-skin.com.

H ow to
B O
YOUR HE
OA LT
SH
T
W I T H
HER BS! cup of

Pour yourself a settle in for
and
chamomile teamaster herbalist
a session with Silverstein…
Sara-Chana
FOR STAMINA:
American Ginseng
The genus panax comes from
the Greek word panacea,
meaning ‘all healing’.
American ginseng is mildly
stimulating. It’s known for
its ability to fight mental and
physical fatigue. It helps a
person find energy that is
hidden in his or her body. It is
also used for chronic stress with
For skin: Burdock Root
depression and anxiety. It can Burdock root is edible and worldwide people mix it into stir-fries
mitigate burnout, compromised and soups. It’s a tasty edition to your diet but it’s also an excellent
immune systems and insomnia. Athletes throughout the world
use this whilst training to boost their strength and stamina. Vegan pie ’s
liver support. This herb also aids with skin conditions including
eczema, psoriasis, acne and dermatitis. These ailments often
SARAH SAYS: “I suggest this herb to clients who have protein that the body can’t break down.
are a good
manifest when the liver is overloaded with a diet high in fat and
slightly high cholesterol, feel sluggish midday, and have a

cloudy mind. It’s considered a ‘cooling’ ginseng and
alternative
SARAH SAYS: “I suggest this herb when my clients complain of
so best for people who tend to feel hot or get heated when moodiness but also of troubled skin. It may be dry, oily skin, or
they become angry or moody.” easily damaged, or wounds take longer to heal.”

herbal remedies
How to...
TAKE HERBS
A great way to Although herbs are sold in pill or capsule form,
Sarah recommends tinctures where possible.
avoid winter colds A tincture is the liquid by-product of a plant that has
steeped in grain alcohol or glycerite for six to eight
weeks to extract its healing properties.
fOR IMMUNITY:
Ashwagandha Root AT A GLANCE
Ashwagandha has been part of Ayurvedic
medicine for generations. This herb calms
cortisol levels, which reduces the
feeling of stress in the body.
Mood boosters
the system and has traditionally been used Anxiety/stress:
for anxiety, bad dreams, mild obsessive- SARAH SAYS: “I suggest this herb when Bacopa, fresh milky oats, skullcap
compulsive disorder (OCD), insomnia, a person has worked too hard without
and nervous exhaustion. It simultaneously taking a break. Ashwagandha root Sadness/the blues:
stimulates and calms the central nervous can also assist the body if you’ve been Holy basil, mimosa bark, motherwort,
system, creating a balance. It also lowers through an illness or catch colds easily.” Saint John’s Wort
Grumpy/short fuse:
Chamomile, valerian, motherwort,
skullcap
for depression: Holy Basil Brain fog:

Rleuthero, rosemary, schisandra, bacopa
Holy basil is known in India as the ‘elixir of anti-aging.’ It is a gentle plant in the
mint family. This herb has been purported to benefit the mind, body and soul for Burnout/exhaustion:
generations. It is believed that holy basil decreases stress hormones and corticosterone. Rhodiola, fresh milky oats, ashwaganda
Insomnia:
SARAH SAYS: “I suggest holy basil for mild depression and sadness. California poppy, lemon balm, linden,
It’s slow acting but can help women fight fatique and stress; passionflower
boost their immune system; and regulate blood sugar, blood pressure and
hormone levels so they feel more balanced.” Lack of libido:
Damiana, ashwaganda, rose, mimosa
Take as a or
su pplemeanttea
Sara-Chana Silverstein
is a master herbalist, mother
of seven and author of
drink in MOODTOPIA: Tame your

moods, de-stress, and
find balance using herbal
remedies. She is regularly featured on TV new
shows across the US discussing how people
can integrate alternative medicine with
conventional medicine.

SUBSCRIPTION FORM XDPS18
Please select the magazine(s) of your choice and your preferred method of payment
CLASSIC POP SIMPLY VEGAN
■ UK Direct Debit every 6 months £23.35 SAVE 35% ■ UK Direct Debit every 6 months £13.30 SAVE 26%
■ 1 year UK Credit/Debit Card/Cheque £46.70 SAVE 35% ■ 1 year UK Credit/Debit Card/Cheque £26.60 SAVE 26%
COLOURING HEAVEN VINTAGE ROCK
■ UK Direct Debit every 6 months £19.90 SAVE 39% ■ Annual UK Direct Debit £23.35 SAVE 35%
COUNTRY MUSIC VEGAN FOOD & LIVING
■ Annual UK Direct Debit £21.55 SAVE 40% ■ UK Direct Debit every 6 months £17.95 SAVE 40%
ITALIA! WOMEN’S RUNNING
■ UK Direct Debit every 6 months £15 SAVE 50% ■ UK Direct Debit every 6 months £13.92 SAVE 42%
■ 1 year UK Credit/Debit Card/Cheque £30 SAVE 50% ■ 1 year UK Credit/Debit Card/Cheque £27.84 SAVE 42%
LONG LIVE VINYL
■ UK Direct Debit every 6 months £25.15 SAVE 40%
■ 1 year UK Credit/Debit Card/Cheque £50.30 SAVE 40%
YOUR DETAILS
Title Forename Surname
Email address**
Address
Postcode
Daytime tel
Mobile**
GIFT RECIPIENT DETAILS (If appropriate)

Title Forename Surname GREAT REASONS
TO SUBSCRIBE
Address
Postcode
Daytime tel ✓ Save up to 50%*
✓ Spread the cost
 Send your completed form to FREEPOST ANTHEM PUBLISHING
Yes, it’s that simple! No stamp or full address required.
**Please enter this information so that Anthem Publishing Ltd can keep you informed about your subscription.
by convenient Direct
Debit*
You may unsubscribe from these messages at any time.
Anthem Publishing would like to keep you up to date with news, events, and special offers, and occasionally
request feedback from you. Please tick the relevant boxes to indicate how you would like to be contacted. You
✓ A magazine subscription
can choose more than one.
Email ■ Telephone ■ SMS ■ No thanks ■
is a gift that lasts all year
For Direct Debit orders please complete the form below ✓ FREE gift card to give on
INSTRUCTION TO YOUR BANK OR BUILDING SOCIETY TO PAY DIRECT DEBIT
Originator’s Identification Number
Christmas Day
8 ■
■ 3 ■
7 ■
1 ■
8 ■
1 ✓ Every issue delivered
1 Name of your Bank or Building Society direct to their door
SAVE
2 Name of account holder(s)
3 Branch sort code ■■ ■■ ■■ UP TO
50%
4 Account number ■■■■■■■■■
5 Instruction to your Bank/Building Society Please pay Anthem Publishing Direct Debits
from the account detailed in this instruction subject to the safeguards assured by the Direct Debit
Guarantee. I understand that this instruction may remain with Anthem Publishing and if so, ON THE SHOP
details will be passed electronically to my Bank or Building Society. PRICE
Signature(s) Date
For credit/debit cards please complete the details below:

■ Please debit the following amount from my debit/credit card: £
■ Visa ■ Mastercard ■ Maestro ■ American Express 3 EASY WAYS
Card no ■ ■ ■ ■
Valid from
■■■■ ■■■■ ■■■■ ■■■■
■ ■ ■ ■ Expiry date ■ ■ ■ ■ Issue no ■ ■ TO SUBSCRIBE
Signature(s) Date
■ I enclose a cheque made payable to Anthem Publishing Ltd for £
Code XDPS18. Offer ends 31 December 2018.
*Prices listed on the covers are available to UK customers paying by Direct Debit only. Subscriptions will start from the issue on
sale in January unless otherwise requested.
su
a s g i f t
Sp rist ion
m
Ch rip
t
bs
Chri s
ec m o
c
ia as ffe
l
t
s u bs c r i pt i o n s
r!
*
from ju s t £ 1 3 .3 0
COLOURING HEAVEN ITALIA! SIMPLY VEGAN VEGAN FOOD & LIVING WOMEN’S RUNNING
FROM £19.90 FROM £15 FROM £13.30 FROM £17.95 FROM £13.92
SAVE 39% SAVE 50% SAVE 26% SAVE 40% SAVE 42%
CLASSIC POP VINTAGE ROCK LONG LIVE VINYL COUNTRY MUSIC

FROM £23.35 FROM £23.35 FROM £25.15 FROM £21.55
SAVE 35% SAVE 35% SAVE 40% SAVE 40%
PLUS! Overseas customers can save up to 50%

visit shop.anthem-publishing.com/christmas

shop.anthem-publishing.com
USE CODE XDPS18
☎
+44 (0)1371 853 609
QUOTE CODE XDPS18

COMPLETE THE ORDER
FORM AND SEND
FREEPOST
UK Only
city guide
a weekend
getaway to... out & about
Glasgow has lots of
GLASGOW
impressive official (and not
so official) pieces of street
art dotted around the city
including a Banksy original.
Spend the weekend
exploring and be sure to
fit in a visit to one of the
regular street food events –
Food and lifestyle blogger Gemma Johnson they always have plenty of
tasty vegan options.
(veganfoodie-gems.com) shares some
of her vegan favourites in this Scottish city
MONO
12 Kings Court, monocafebar.com
One of the first 100% vegan restaurants
in Glasgow and still one of the best, city
centre based Mono is great for a crowd
as it offers such a varied menu that
you’re guaranteed to find something
to suit every taste and budget. If you’re
after a real taste of Glasgow, try a ’pizza
crunch’ (half a pizza, deep fried in batter).
It’s certainly heart attack material but oh
so tasty! The bar is well stocked with a
selection of wines, spirits and craft beers
too. The venue often has live music in the
evenings and plays host to a variety of
other events, including the annual Vegan
Beer Festival, so no need to rush off after
the plates have been cleared.
TOMILLO
8 Speirs Wharf, facebook.com/
tomilloglasgow
The creative menu at Tomillo is
guaranteed to provide the wow factor
if you’re dining out with friends. A few of
our favourite dishes include sesame ramen,
jackfruit sabji and tofu katsu curry. They also
host regular events – each with a different theme
to showcase their amazing versatility, from Spanish tapas to
New York style BBQs. Based along the canal at Speirs Wharf,
it really is a hidden gem away from the busy streets and boasts
a great view of the city’s skyline. What’s more, they even offer
a completely vegan takeaway and delivery service.
SIMPLYVEGANMAG.CO.UK
LOTUS
69 Bridge Street
facebook.com/lotusveget
The only fully vegan Chinese in the
city with a huge range of dishes,
you can choose from all the classic
RAWNCHY Chinese dishes with a choice of
veggies, tofu and a variety of mock
58 Maryhill Road, rawnchy.co.uk meats. The food is always great but
Rawnchy produce a range of handmade raw what makes Lotus really special is
cakes that are free from all the nasties but are the super-friendly service during
absolutely full of flavour. As well as ticking fashion – these icons certainly have good your visit – they are always happy to
the box for healthy living, the environmental taste! The shop is just as gorgeous as the tailor dishes to your own taste and
box is ticked too as all packaging is recycled, cakes, with flowers framing the pretty pink box up anything you don’t finish to
recyclable or biodegradable. The cakes shop front and an interior that features mint take away. It’s only a short walk from
are so stunning they have fuelled a Stella green velvet, gold spoons, lots of plants and a the city centre but there is also an
McCartney photo shoot as well as a Vivienne sign created by local calligrapher Toasty Type – underground station minutes
Westwood party supporting sustainable definitely Instagram worthy! away, making it
easily accessible.
MAYZE
974 Argyle Street, MORE RESTAURANTS WITH
facebook.com/mayzefinnieston GREAT VEGAN OPTIONS:
Mayze is a brunch heaven, making • Wagamama, 97-103
it the perfect place to kick off any West George Street
Sunday! Whether you want loaded • Gusto, 16 Bothwell Street
waffles, a full breakfast or a breakfast • Fault and Blame,
roll, they have got it covered. They 48a West Regent Street (they do
also offer an impressive selection of the best vegan Sunday roast!)
cakes that are made in-house which
are guaranteed to satisfy any sweet • Red Onion,
tooth. And of course, there’s a choice 257 West Campbell Street
of speciality coffee to complement • Rose and Grants, various locations
whatever you choose to munch. The • Yo!Sushi, various locations
interior has a fresh feel with pops
of colour against white walls and
local art on display. Oh, and it’s
dog friendly so you may even
make some new furry friends
on your visit!

e B i g
essentials
Th n
Q u e s ti o
meet
our
ex p e r t s Emma Baraclough heads up Product
From food and nutrition to beauty
and ethics, our experts are here to
answer your questions. Got a burning
question? Just email our experts at
simplyvegan@anthem-publishing.com
Development at For Goodness Shakes,

who have been leading the market in
ready-to-drink protein shakes since 2003.
Be the change
She is an IOC qualified nutritionist and has I don’t want to become an all-out activist but
twelve years of experience as a practitioner. Q would like to get involved with campaigns for
change. What can I do to help the cause other
Tim Barford A vegan for 34 years, than my vegan diet?
Tim is a leading authority on the Being a happy, healthy vegan is the best form of animal
subject. He organises Europe’s biggest rights activism! Advocating for veganism at every
vegan event, VegfestUK (vegfest.co.uk), opportunity, patiently answering the numerous questions
which takes place in Bristol, Brighton vegans get asked and helping people on their vegan journeys are a
and London each year. great way to help the
cause. You could also
Dominika Piasecka is Media & order a bunch of leaflets
PR Officer at The Vegan Society or stickers and leave them
(vegansociety.com). She is dedicated to in public places. Many
bringing veganism to new audiences and
charities accept remote
inspiring people to change their lifestyle
to benefit the planet and their health.
volunteers and you can
also become a mentor for
online vegan pledges such
Eva Killeen is a nutritionist who as Challenge 22. Why not
directs the CNM Natural Chef and Vegan organise social events
Natural Chef Diploma training at the
for the vegan-curious in
College of Naturopathic Medicine
(naturopathy-uk.com/naturalchef).
your area?
Dominika Piasecka

your questions answered Q
Canine
issues
I’m starting to
Q question whether I
should buy meat to
feed my dog. Is it safe for
dogs to eat vegan food?
There are lots of dogs
that eat a plant-based
diet and experts like Dr
Andrew Knight have published
papers supporting the ability for
dogs to thrive on a plant-based
diet. Shop online for vegan dog
food at places like benevo.com
and make sure you transition
your dog slowly. This isn’t
always the case for cats though,
which unlike dogs are obligate
carnivores, and
will generally
require meat in
their diet.
Tim Barford
I recently went vegan

Q but am nervous about
going to people's
houses for dinner and telling
Tel ling
them. What’s the best way to
deal with this?
Contact your friends
one by one and tell friends you ’ren
them you’re vegan.
going vegaky
can be tric
Don’t forget to explain your
reasons for making the decision
so that they can understand you
better and realise how
important it is to you. If you
prefer not to announce it this
way, say you’re experimenting
with veganism or that you’re
trying to eat healthier. Offer to
bring a dish over so that they
don’t have to panic about what
to cook for you and you get to
show them how delicious and
varied vegan food is!
Dominika Piasecka

Q your questions answered
People always ask me where I get my protein from

Q on a vegan diet and I never know what to say. What
does protein actually do and should I be worried
about getting enough? I’m fairly active, feel pretty healthy
and work out twice a week.
Protein is an essential part of our diet; we need it for the
constant renewal of our muscles, skin, hair, nails, bones
– basically all of the structures in our body. We are
constantly renewing all of these structures, so we need to keep
feeding our body the building blocks in order for it to keep doing
so. If we don’t our skin, nails and hair will not be in as good a
condition as they should be, and we’ll struggle to maintain a good
body composition.
Your protein requirement depends on your activity level, so
the more active you are, the more protein you’ll need as the rate
it gets broken down increases. Also, if you’re trying to reduce
body fat or build muscle you’ll need more protein to help you in
achieving those goals. Eating protein itself stimulates the rate of
muscle protein synthesis, so the best way to maximise the rate in
which you make new muscle tissue is to train and then consume
protein afterwards. If you’re trying to lose weight, getting more
protein in your diet spaced out throughout the day helps you to
feel fuller for longer and swap out some of the carbohydrate and
fat that might be getting in the way of your weight goals.
Plant milks are typically lower in
protein than their dairy counterparts
so finding a plant protein
shake that is high in protein
and tastes great can be a
challenge. For Goodness
Winter woollens? Shakes Plant Protein

delivers just that with
20g of quality protein
Can I buy wool from an ethical source or is and no added sugar. It’s
Q it wrong for a vegan to wear any kind of enriched with vitamins
animal product? B12 (commonly low in
Vegans by definition choose not to vegan diets) and D, is
use animal products wherever carrageenan-free and
practicable and possible, so it’s comes in three delicious
not something a vegan would do. If you flavours – Smooth
follow a plant-based diet but are not Chocolate, Strawberry
vegan, and still wear animal products, and Vanilla Chai.
you may want to choose to use wool. Emma Baraclough
It’s important to remember, though,
that veganism is about ending the use
of animals, not about how animals are
treated. So for a vegan, there isn’t
really any such thing as an ‘ethically
sourced’ animal product.
Tim Barford ”WE NEED PROTEIN FOR THE RENEWAL
OF OUR MUSCLES, SKIN, HAIR & NAILS”
Sugar-free Christmas
Should I cut sugar from my value and sweetness to your cooking, experiment
Q Christmas baking, and if so what with naturally sweet fruit and vegetables. Try
can I use instead? mashed sweet potato, banana or apple. Dates
Using a healthy alternative to sugar provide sweetness and a sticky texture but should
would probably be much appreciated be used only in limited quantities. Instead of
by your guests at this sugar-laden time sugar-laden spreads or fillings, try making your
of year. Sugar is addictive, and although not a own jam with raspberries, chia seeds and a
Stevi
a plant -a is
festive thought, it increases our risk of obesity teaspoon of brown rice malt syrup.
and a range of diseases. Artificial sweeteners are Preferred plant-based sweeteners include
swe e tenbased
non-natural chemicals, and should be avoided. xylitol and stevia. Xylitol is a good choice and
Sweetening substitutes, even natural ones, are does not have too adverse an impact on our
er for occasional ‘treats’. For substitutes with the
least amount of processing that add nutritional
own blood sugar levels. Enjoy experimenting!
Eva Killeen

nutritional advice
Zinc,
what’s the story?
Often overlooked, zinc is an important mineral
whose impact on health is as far-reaching as iron
By Dr Justine Butler, VIVA!HEALTH
levels with almost a quarter falling short and

teenage boys aren’t far behind.
Where do we get it?

Good sources of zinc include beans, nuts, seeds
and wholegrain foods. The best sources include:
tempeh (fermented soya beans), whole wheat
spaghetti, tofu, quinoa, wheat germ, pumpkin
seeds, lentils, couscous, wholegrain rice, cashew
nuts, sesame seeds and tahini (sesame seed
paste). The concentration of zinc in plant foods
will vary according to how much there is in the
soil in which they’re grown.
Try to eat a small handful of nuts and seeds
a day and include nut butters in your daily
smoothie to boost the zinc content.
Like iron, the rate at which your body absorbs
zinc can be reduced by substances that inhibit
absorption, such as phytate. Some research
suggests that people who eat lots of phytate-
rich foods like beans and wholegrains, might
have higher requirements for zinc. However,
you can reduce the effect of phytates by soaking
and sprouting beans, grains and seeds, and
fermenting grain products – using bread rather
than crackers, for example.
Although zinc may be absorbed at a lower
rate from wholegrain bread than white bread
due to its phytates, the higher amount of zinc in
wholegrain bread more than compensates for the
lower absorption, so you are better off sticking
with wholegrain foods.
Z
inc helps us to make new cells and
enzymes that enable vital reactions Signs of deficiency
in our bodies. We need it to process Deficiency may lead to skin problems such as
carbohydrates, fats and protein from acne, eczema and rashes, hair-thinning, weak
food. It also helps in wound healing and can immune system, slow wound-healing, tiredness,
Viva!Health is a part of strengthen the immune system in fighting off diarrhoea, loss of appetite, mental slowness and
the vegan charity Viva!. Dr infection. Zinc is crucial for healthy vision and for impaired vision.
Justine Butler is a Senior male reproductive health as it increases sperm
Researcher & Writer here. count and sperm motility. It helps stimulate Should I supplement?
Viva!Health monitors bone formation and so plays an important No – you should be able to get all the zinc you
scientific research linking role in women’s bone health. The government need by eating a healthy and varied plant-based
diet to health and provides
recommends 7.0 milligrams of zinc a day for diet. If you do take a supplement, don’t take
accurate information on
which you can make women and 9.5 for men. too much as high doses of zinc reduces the
informed choices about the amount of copper the body can absorb, which
food you eat. For details, Are we getting enough? can lead to anaemia and the weakening of bones.
visit vivahealth.org.uk Government surveys suggest shortfalls among You shouldn’t take more than 25 milligrams a
certain groups – teenage girls having the lowest day in supplements.

nutritional chart
Fruit and A source of

vegetables vitamin D
Starchy Supplement* during
At least 5 portions,
autumn and winter
including orange carbohydrates – as a minimum in UK
varieties and leafy
ideally higher (D3 from lichen
greens
or D2)
fibre choices
Whole grains –
wholewheat pasta,
brown rice, wholemeal
bread, oats
Sweet potato
Protein-rich and new potatoes A source of
foods omega-3 fat
Legumes – beans, Walnuts, ground
peas, lentils flaxseed (linseed), chia
Soya products like tofu seeds or hemp seeds
Peanuts, cashew nuts, Use vegetable
pumpkin seeds (rapeseed) oil as
what to eat
and butters made main cooking oil
ay
from them
A source of
selenium
A couple of
Brazil nuts or
supplement*
e ve ryd
Follow this simple
A source
of iodine
Supplement*
or 1½-2 sheets
of nori
chart to get enough

of all the nutrients
Calcium- your body needs Sources of
rich foods vitamin B12
Supplement* and/or
Fortified foods –
fortified foods – breakfast
unsweetened/plain
cereal, unsweetened/plain
plant alternatives to milk
plant alternatives to milk
and yoghurt, soya and
and yoghurt, yeast extract,
linseed bread
Iron-rich foods – combine nutritional yeast flakes,
Calcium-set tofu
dairy-free spread
with a source of vitamin C*
Legumes – beans, peas, lentils
Soya products like tofu
Fortified breakfast cereals
Whole grains like quinoa
Dark-green leafy vegetables
– kale and watercress
Nuts and seeds – ground flaxseed
(linseed), chia seeds, hemp seeds,
cashew nuts, pumpkin seeds
Dried fruit – raisins,
apricots, figs
*
Visit vegansociety.com/nutrition
for more information

supermarket
Anim a l in g r e d i e n t s
It’s importa
animal ingredientsnt to look at food labels and check
. Veg for
of animal ingredieanuary has compiled this essentia
nts that can be ad l list
• Milk (powder),
butter, butterm
ded to food
• Eg gs ilk
• Isinglass – a su
• Casein – a milk bstance obtained
swim bladders of from the dried
protein. fish, and is used
• Lactose – a m cla rifica tio n (fi
mainly for the
ilk sugar. ning) of wine an
• Whey – a milk • Cod liver oil – d beer.
by-product. in lubricating crea
•C ollagen – from vitamins and supp ms and lotions,
the skin, bones an lements.
tissues of animals d connective • Pepsin – from
such as cows, ch the stomachs of
and fish. ickens, pigs agent used in vit pigs, a clotting
amins.
•E lastin – found While that may se
in the neck ligam em like a long lis
bovine, similar to ents and aorta of plenty of foods th t, there are
collagen. at are made with
•K eratin – from th above ingredien out any of the
e skin, bones and ts and, once you
tissues of animals connective out for, it becom know what to loo
such as cows, ch es easy to spot no k
and fish. ickens, pigs As well as this, fo n-vegan foods.
od additives can
•G elatine/gelatin issue. All food ad create another
– obtained by bo ditives in Europe
tendons, ligamen iling skin, on the ingredients lis must be marked
ts and/or bones t and are given an
from cows or pigs and is usually which can make E number,
. navigating labels
•A di fficult. Many of thes a little more
spic – industry e E numbers are
alternative to ge vegans, however fine for
from clarified m latine; made there are a few to
eat, fish or vegetab are not cruelty free. look out for that
and gelatine. le stocks Some common on
eye out for inclu es to keep an
• Lard/tallow – de:
animal fat. E120 – Carmine,
•S hellac – obtaine also known as co
d from the bodies carminic acid or chineal,
scale insect tacha of the female natural red 4. Cr
rdia lacca. used as red food ushed up beetles
• Honey – food colouring.
for bees, made by E441 – Gelatine.
•P ropolis – used bees. A gelling agent m
by bees in the co ground up anim ade from
their hives. nstruction of al bone and skin
in confectionery , often found
• Royal Jelly – se .
cretion of the thro E542 – Bone ph
honeybee. at gland of the osphate. Ground
used to keep food up animal bones
• Vitamin D3 – s moist.
from fish-liver oil E901 – Beeswax.
• Albumen/alb or sheep’s wool. As the name sugg
umin – from egg. that’s made by be ests, this is wax
es, and is used as
E904 – Shellac. a glazing agent.
Glazing agent, m
secretions of an ade from the
insect called the
E910, E920, E9 lac bug.
21 – L-cysteine
derivatives. Mad and its
e from animal ha
these additives ar ir and feathers,
e found in some
proving agent. breads as a
E913 – Lanolin
. A greasy substan
by sheep and othe ce secreted
r woolly animals
in cosmetics, bu . Mostly used
t also used to mak
rendering many e vitamin D3,
multi-vitamins an
Veganuary.com
– inspiring peop unsuitable for ve d fortified foods
vegan for Januar le to try gans.
of the year. Take
y and throughou
t
the Veganuary chathe rest
E9 66 – Lactitol. A
llenge! sweetener derived
which is made fro from lactose,
m milk.

interview
W
ith 77.8k followers on Instagram
and millions of views on YouTube,
Canadian nutritionist Derek
Simnett is now a key influencer in the vegan
world and a regular speaker at UK events
like VegFest. Famed for his quick and easy
vegan recipes and fitness vlogs, he’s the
perfect example of how a plant-based diet
can transform your health and wellbeing.
What made you go vegan?

I changed my diet back in 2009 when my
girlfriend (at the time) was studying to
become a holistic nutritionist. She helped
make me aware of the horrible practices that
are involved in the meat and dairy industries.
As a self-proclaimed animal lover, I realised
last bite
I had to honour that and started to buy more Find tips and
grass-fed and ‘humane’ animal products. It recipes from Derek
became expensive to buy this kind of meat at youtube.com/
K
though so naturally I started to eat less of
E
simnettNutrition
E R
them and eat more plant foods. At this point
D SIMNETT
I noticed my health really improving. My
digestion became better, I had more energy,
my chronic stomach aches were disappearing,
my joint pain was gone and I was becoming
leaner. I then started educating myself by
reading nutrition books and found some
online personalities that were popular at the
time like Dan The Man, Durianrider and
Doug Graham. After reading the science
behind the plant-based diet, feeling the
improvements myself and seeing others
online doing it, I knew that I had to go full
in. So after a few years of transitioning and a
couple moments of weakness, in 2011 I gave
up all animal products forever.
How has veganism affected

your training?
I didn’t get into strength training until I
had been vegan for a few years, so I can't
YouTube personality Derek Simnett tells us how plants
really compare that to before I went vegan. have helped him get the body he always wanted
I do know I was able to build a considerable
amount of muscle by just eating lots of
plants and working out though! I also notice it brings me! That seems to really resonate nutrients that support
I recover very quickly, to the point where it’s with everyone. I keep things simple and free hard training. Fruit isn't
almost a non-issue. I have to tell myself to from too much criteria and rules. There are the only food though, I
take time off, because my body feels so good a lot of very specific off-shoots of veganism, think all the plant foods
it just wants to keep pushing. I do think many who think their way is the only way. I consume play a role to
that the vegan diet has recovery advantages, My approach is simple. Eat mostly whole support my training.
which is really the holy grail as far as plant foods, pay attention to your intuition,
reaching your athletic potential goes. If you move your body by doing things you like to Favourite quick and
can recover quicker, you can train more. do. All things that are attainable and will easy dish?
bring everyone positive results! It has to be smoothie
Why do you think your YouTube videos bowls and stir fries – they’re the twin
are so popular? What foods do you eat to support pillars of my culinary world.
I think people enjoy my positive approach. your training?
I am not out there telling people that I've always found fruit to be the most What would your ideal world look like?
what they are doing is wrong, I am just helpful in my recovery. So many people are More consideration. I wish more people
highlighting my lifestyle and the benefits overly concerned with protein, but there are would consider how their actions affect
so many other nutrients that support other people, animals and the environment.
our athletic performance and
muscle repair. Fruit is full of Plans for the future?
“I've always natural sugars to replace our I am going to keep inspiring people to eat
found fruit to be glycogen stores that were more plants and move their bodies so they too
the most helpful used up during exercise can enjoy healthier, more fulfilling lives!
in my recovery. So and are also a great source
many people are of electrolytes to help with Follow Derek on Instagram @
overly concerned recovery. Fruit is also full simnettnutrition or visit his website
with protein” of anti-oxidants and other at simnettnutrition.com.
SIMPLYVEGANMAG.CO.UK
Vegan Gluten-free Dairy-free Soy-free Nut-free
Moin Moin Burgers Moin Moin Stir-fry Moin Moin Stuffed Peppers Moin Moin with Salad
AVAILABLE AT WORLD FOOD AISLES OF SELECTED STORES
VISIT WWW.REALAFRICANFOOD.COM FOR YOUR NEAREST RETAILER

2018-11-01 Simply Vegan

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

2018-11-01 Simply Vegan

Uploaded by

Copyright:

Available Formats

YOUR EVERYDAY GUIDE TO VEGAN LIVING

turkey dinners and family Lost Coast

NEVER MISS AN ISSUE!

SIMPLYVEGANMAG.CO.UK DECEMBER 2018 | simply vegan | 3

FOOD BREAKFAST 20 MIDWEEK 34 Indulge in the latest food trend –

4 | simply vegan | DECEMBER 2018 SIMPLYVEGANMAG.CO.UK

Christma Persian Black Aubergine

Spanish Baked Beans 34

ON THE COVER The best vegan, All your queries answered

SIMPLYVEGANMAG.CO.UK DECEMBER 2018 | simply vegan | 5

Fed up with the lack of

6 | simply vegan | DECEMBER 2018

wish-list and developed the new Wicked Kitchen range of ready

DECEMBER 2018 | simply vegan | 7

Essent i a l s w a p winter, such as wind or solar power.

Best HOTEL PUKKA DIVINE

This luxurious calendar is the

Celebrate the countdown

8 | simply vegan | DECEMBER 2018 SIMPLYVEGANMAG.CO.UK

The New Cookbook by Richard Church.

Vegan gift idea

Subscriptions also available

Serve with cheese

Cooking made easy

10 | simply vegan | DECEMBER 2018

SIMPLYVEGANMAG.CO.UK DECEMBER 2018 | simply vegan | 11

Celeriac Truﬄe Soup

Calories Fat Saturates Salt Sugar Protein

INGREDIENTS 2 Tie the thyme sprigs and bay

Orange Roast Potatoes

Calories Fat Saturates Salt Sugar Protein

INGREDIENTS 4 Meanwhile, peel long strips

Calories Fat Saturates

Salt Sugar Protein

Calories Fat Saturates Salt Sugar Protein

INGREDIENTS 2 Now, in a large bowl,

• ¼ tsp allspice 3 Cover the dough with

SIMPLYVEGANMAG.CO.UK DECEMBER 2018 | simply vegan | 13

Chestnut and Squash Tart METHOD

Classic Celeriac Pot Roast carrots, potatoes, garlic, half

SIMPLYVEGANMAG.CO.UK DECEMBER 2018 | simply vegan | 15

Balsamic-Glazed Red Onions pour half of the vinegar

Whole Roasted METHOD

16 | simply vegan | DECEMBER 2018 SIMPLYVEGANMAG.CO.UK

Calories Fat Saturates Salt Sugar Protein

SIMPLYVEGANMAG.CO.UK DECEMBER 2018 | simply vegan | 17

18 | simply vegan | DECEMBER 2018 SIMPLYVEGANMAG.CO.UK

SIMPLYVEGANMAG.CO.UK DECEMBER 2018 | simply vegan | 19

Bre a kf a st Start your day right with

Calories Fat Saturates

Salt Sugar Protein

20 | simply vegan | DECEMBER 2018 SIMPLYVEGANMAG.CO.UK

Creamy Berry-full Polenta

Calories Fat Saturates Salt Sugar Protein

INGREDIENTS cooking, warm the

in a blender with 80ml (2¾

5 Divide the creamy polenta

p y polenta grits, and adjust

w 2 Stir in the maple syrup, and

SIMPLYVEGANMAG.CO.UK DECEMBER 2018 | simply vegan | 21

Wake Up Breakfast Smoothie

Calories Fat Saturates Salt Sugar Protein

INGREDIENTS METHOD 3 Top with Fava Mill granola and cacao

INGREDIENTS METHOD 3 Top with Fava Mill granola and cacao