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WIN!
A TWO-NIGH
BREAK IN T
LONDON
LIVING
I S S U E E L E V E N | O C T O B E R 2 01 7
WEIRDLY
GOOD
MAGIC UP A
AROMATIC HALLOWEEN
BLENDS FEAST
ALLERGY-
FRIENDLY FOOD
AUSTRIAN Back to
ESCAPES school
Which
plant-based
cookery class
t
is for you?
Me ll o w ou £4.99
Autumn comforts
and easy eats
PURE
INDULGENCE
WITH STAR
VEGAN
LUCY WATSON
9 772398 456004
TV comedian
I S S U E
Lou Sanders
1 1
•
O C T O B E R
‘People laugh
at my vegan
2 0 1 7
cakes’
10
A NEW DIMENSION OF
NATURAL HAIR CARE
Don’t
miss W e l c om e ! Even though I left school a very long time ago,
once autumn comes, I have the strange urge to
sharpen pencils and buy shiny shoes. So in this
issue, we’re going back to school with a round-
up of the UK’s best vegan cookery classes (p38)
– wherever you live, there’s one for you. And
if you fancy launching a whole new career, be
inspired by Jenny Costa, the founder of vegan
chutney company Rubies In The Rubble, who
created a booming business from unwanted
fruit and veg (p46).
Talking of which, this issue is packed with warming, autumnal
17
recipes for divine dishes, from simple and speedy seasonal suppers
(p26) to the unusual flavours of the Caucasus (p42) which lies
Happy
Halloween! between the Black Sea and the Caspian sea. And, if you’re craving
something very comforting, head straight for celebrity Lucy Watson’s
...
recipes (p78) for beautiful burgers and fabulous fudge cake.
Of course, for many, the highlight of October is its very last night.
Whether you’re telling ghost stories to your nearest and dearest, or
hosting a bash for the entire neighbourhood, our spooky recipes
(p17) are all you need to make it memorable. You’ll never be scared of
(chocolate) spiders again.
We’re also taking a quick trip to the Middle East with my cheap and
cheerful three courses (p56) — the orange, lemon and rose cake is very
78
easy to eat, as I discovered by selflessly testing it.
Fabulous There’s also stylish autumn fashion, cruelty-free beauty and a chat
fudge cake with brilliant comedian Lou Sanders (p12) about her vegan life.
...
COVER IMAGE FROM: SUPPER LOVE BY DAVID BEZ (QUADRILLE £16.99)
Spooky or not, have a great October and enjoy everything you cook.
98
www.veganlivingmagazine.co.uk 3
72
49
WIN
A TWO-NIGHT
VEGAN BREAK IN
LONDON
98
92
30 46
98
10
C NTENTS
ON THE COVER
12
............ 86
26 VEGGING OUT
Keep it simple with
these colourful bowls of
autumnal goodness
78
FOOD
............
17 HAPPY HALLOWEEN!
Revel in our spooky spread, 82 CHINA PLATES
with pumpkin cake and Gloriously comforting
blood orange cocktails recipes made with healthy 68 FASHION
25 WHAT’S GOOD NOW? ingredients Say hello to autumn in
The seasonal fruit and veg to velvet, stormy shades and
cook this month FEATURES chic waterproofs
26 SEASONAL SUPPERS ............ 70 GADGETS
All you can eat – delicious 12 INTERVIEW Everything and the kitchen
free-from dishes Comedian Lou Sanders on sink to make your cooking
42 FEASTS OF THE EAST success and dodgy cakes sing 17
Explore the unusual 38 BACK TO SCHOOL 72 CHEF OF THE MONTH
flavours of the Caucasus Ready, steady… bake! The Raul Garcia talks raw food,
49 NUTS IN A GOOD WAY best vegan cookery classes retreats and his super salad
Perfect puddings and pies in the UK recipe
from nuts queen Natalie 46 THE PRODUCERS 86 EATING OUT
Seldon Award-winning Jenny Costa Vegan pop-ups, cafés, dishes
52 TOTALLY AROMATIC of Rubies in the Rubble and delights, plus what to
Take your cooking to a new 92 TRAVEL order at Bill’s
level with aromatic blends Forsthofalm, the vegan- 90 BLOG OF THE MONTH
56 IT’S SO MOORISH friendly Austrian spa built Teenager Tavi shares her
Cheap + cheerful goes from moon-timber fabulous plant-based recipes
Middle Eastern 96 NEXT MONTH
74 ZEN FOODISM EVERY MONTH What’s coming in November
Perfectly peaceful food to ............ 98 COMPETITION TIME!
calm your body and mind 7 THE V-WORD Win a vegan-friendly stay in 26
78 BRING ME JOY! News, views and how to leafy West London
Lucy Watson shares three have fun in October
indulgent recipes 10 IT’S EASY BEING GREEN
Live well with our eco-tips SUBSCRIBE AND
and hacks
BAG A FREE COPY
34 QUICK BITES
Foodie news plus vegan
OF THE VEGAN
sausages tried and tested COOKBOOK,
64 HEALTH WORTH £9.99, WITH
Everything you need to A 12 ISSUE
know to feel good this SUBSCRIPTION!
month
66 BEAUTY
TURN TO P63 FOR
DETAILS
70 The latest vegan products
plus cruelty-free beauty tips
www.veganlivingmagazine.co.uk 5
50
washes
No nasties,
all natural
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NEWS AND VIEWS
THE WORD
Where to go, what to do and when to do it in vegan world this month
www.veganlivingmagazine.co.uk 7
WIN! A TWO-
NIGHT STAY IN
NORWICH
Win!
Explore the beautiful city of Norwich from ‘Homestay’, a
homely bed and breakfast, serving vegetarian and vegan
breakfasts. The owner of ‘Homestay’ is offering a lucky
winner and their guest a two-night stay with vegan
breakfast, providing a great base for experiencing the
city’s sights including Norwich Cathedral,
the Sainsbury Centre for Visual Arts and
shopping. Visit homestaynorwich.com for more
information. Just email veganlivingcomp@
gmail.com including your name and address,
with Homestay in the subject line by midnight
on the 28th September 2017. The winner will be
picked at random. Good luck!
T&Cs: The prize is for a two-night stay for the winner and their guest in a double room at Homestay, subject to availability. Vegan breakfast
is included. The prize is non-transferable, non-refundable, non-changeable and no cash alternative is available. No correspondence will be
entered into. No employees of Select Publisher Services Ltd or the companies providing the prizes may enter. Entries are only valid if they
reach us by the closing date. Multiple entries will be disregarded. Entrants must be aged 18 years or over. The publisher's decision is final.
We love
Out & a bout
BAYSWATER
NOSH GARDEN KITCHEN AT LA
SUITE WEST
Halo Thins
Dairy-free, gluten-free, nut-free
and sugar-free, these super-healthy
treats are made from organic, Fair
Trade dark chocolate, and infused
with superfoods including white tea
and peppermint. They’re sweetened
Nosh is now offering a raw, with coconut blossom.
vegan menu created by Nosh
£3.50 for a twin pouch,
Detox founder Geeta Sidhu-
sweetvirtues.co.uk
Robb. The restaurant specialises
in vegan and raw dishes,
including courgette rolls
stuffed with olive tapenade and
vegan pesto, umeboshi broth
with black soba noodles and
vegetables and chocolate
brownie with banana ice cream. 6 Hill Rise, Richmond TW10 6UA
41-51 Inverness Terrace, London W2 theretreatkitchen.co.uk
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CANTEEN 18
RICHMOND A new vegan café has opened,
RETREAT KITCHEN with a menu designed to appeal
This new plant-based café offers a to both vegans and non-vegans,
seasonal salad bar and classic café with innovative homemade dishes BOOK OF THE MONTH
lunches like quiche, made with including shepherd’s pie, curries A Plea for the Animals: The Moral,
cashew cheese. Finish off with and big breakfasts. Breakfast is Philosophical, and Evolutionary
beetroot brownies, or sugar-free served until midday, and lunch Imperative to Treat All Beings with
sticky toffee donuts, with vegan till 3pm. Compassion, by Matthieu Ricard.
wines and beers available too. Plus 18 Bryn-Y-Mor Rd, Swansea, Wales £17.99, (Shambhala Publications
there’s weekend all-day brunch. facebook.com/canteen18/ Inc)
This may be the perfect pit-stop. Professor Ricard may be preaching
to the converted, but for anyone
interested in the philosophical
and ethical issues around animal
welfare, this is a crucial read. If
WHAT ON EARTH anyone has ever tried to tell you
that veganism ‘just isn’t logical’,
...is teff flour? simply give them this intelligently
argued book.
Increasingly used in
healthy recipes, due
to being gluten-free,
teff is an Ethiopian
grain, ground
into flour. It has a
satisfying, nutty taste
and works beautifully
in savoury baking.
www.veganlivingmagazine.co.uk 9
Garlic
October is the time to sow this
cooking staple. Plant cloves half a foot
or so apart. Place them in a sunny
spot to a depth of 2.5in in light soil,
or 1in in heavier soil. Don’t plant
supermarket cloves – buy them from
a garden centre. Make sure to remove
any weeds quickly, and though the
patch won’t need regular watering,
give it a good drenching in very dry
spells. Stop watering when the bulbs
are fully formed as they may rot.
Add general purpose fertiliser before
planting and cover with net to stop
birds uprooting your crop.
s u gg e st s
COVER IN FOIL AND ROAST AT 200°C TILL SOFT.
MIX THROUGH PASTA FOR A DELICIOUS TREAT.
FEARSOME FACT
THE AMOUNT OF PLASTIC PRODUCED
Green home
SINCE THE 1950S WOULD BE EQUAL IN This lovely little stool with stuffed cotton
WEIGHT TO A BILLION ELEPHANTS, AND patchwork seat is perfect for cosying up
COULD COVER ALL OF ARGENTINA! by the fire, and it’s ethically made in a Fair
Trade factory in India.
£88 boutiquecamping.com
FORAGE, MON
BRAVE!
Elderberries
Love l y l e f t overs. .
that have 5-9 ‘leaflets’.
The berries are deep purple, and
hang down in clusters. They’re
very high in vitamin C, and
make great jams and cordials.
ECO HACK
Use your old
glass jars to
display pulses
and grains.
Stops splitting
packets
cascading lentils
everywhere, and
looks stylishly
vintage.
www.veganlivingmagazine.co.uk 11
L
ou Sanders, one of Britain’s top comics, is a out. Sometimes, it takes a couple of false starts.
breath of fresh air. Her tales of ex-boyfriends, Now, if there’s free chocolate that’s going to go in the bin
clumsy sex and political persuasions regularly or something, I get an image in my head of the cows tied to
appear on Radio One, ITV, Channel 4 and that horrible machine that chafes their udders — it turns
comedy channel Dave. She’s also written for my stomach.
Miranda, 8 Out of 10 Cats, Mock the Week and
Stand Up For The Week and appeared on Russell Howard’s When I first went vegan, my mum said to me, ‘Oh, you’re
Good News and Alan Davies: As Yet Untitled. just doing this to show off’.
Inspired by the likes of Zach Galifianakis, Sarah The second time, when I was like, ‘Right, I’m really
Silverman and Tina Fey, Lou’s comic timing saw the British committing to this’, she had read a lot more articles
Comedy Guide describe her as: ‘A compelling mixture of a and agreed that it makes sense. That was nice because
young Steve Martin and a nine-year-old girl having a mid- sometimes you can feel a bit stupid about it, when people
life crisis’. are rolling their eyes. I think it’s that generation and
For Lou, who grew up in Broadstairs, Kent, but now lives sometimes people don’t want to hear it because they don’t
in London, the crises certainly extended to going vegan — want their lifestyle challenged — and who can blame them?
but she’s finally nailed it. No one likes that. Now, mum’s really supportive. She’s like,
‘There’s a vegan cake shop that’s opened up in Margate!’
I was quite a bad vegan at the start.
I was inspired by comedians like Simon Amstell and In my new show, An Apology To All The Guys I’ve
Carl Donnelly, who would talk about being vegan, and Touched, I talk a lot about shame.
about two years ago I decided I would be too. But in the Mistakes are the funniest things, and there’s a lot of
beginning, I’d cheat quite a lot. I’d still eat dairy if it was material from when I used to drink, so it dredges all that
something free, like milk chocolate. If it was going to go in up. I stopped drinking because I’d get sexually aggressive.
the bin, I’d be like, ‘oh well …’ and eat it and then feel bad. I used to be really angry and up-and-down, but I’ve done
The same with ice cream. Depending on the deliciousness loads of work on myself. I think if something’s in the way
of the food, I could disassociate from the pain the animals of your happiness, you should do everything you can to get
go through. I approached going vegan like my approach to rid of it. I was only on dating apps for a week. Then I was
drinking. I stopped drinking, but then I would have a blow- like, ‘Oh, no, I can’t!’ because on paper I sounded horrific:
www.veganlivingmagazine.co.uk 13
LOU’S FAVOURITE
LONDON
RESTAURANTS
Vitao
They do raw food stuff and also operate
a buffet system. Who doesn’t like a
good buffet?
vitao.co.uk
Mildreds
Sara Pascoe introduced me to Mildreds
so I owe her a dinner. Even my brother
likes it and he loves meat.
mildreds.co.uk
‘Teetotal vegan’. That’s everyone’s worst nightmare! But just mentioned it …’ In London, that gets a laugh because ‘I’ll admit it, I really
don’t like yoga,’
since going vegan, I feel better about myself. I’ve got more people are aware of the stereotypical vegan — revealing says Lou.
energy. Being vegan generally makes you healthier and they’re a vegan immediately after meeting someone and
makes you appreciate food more. But, so as not to sound waffling on about it. But, if you do that outside London,
like a walking-cliché of a vegan, I’ll admit it: I don’t like like in Wales or somewhere, there aren’t enough vegans to
yoga. Each to their own, but I went on this retreat where make the joke work. Not enough people know a vegan, let
you do yoga twice a day, and thought, ‘This is a fine time alone one that’s always going on about it!
to work out I don’t like yoga’. It’s too slow. Afterwards, I
thought, ‘That was just an hour of stretching’. Boring. Any time I go to a restaurant with vegan options, I’m just
so excited.
I’ve got a joke about 20 minutes into my set where I It makes you appreciate the lamest things more. Like,
say, ‘Don’t eat cheese late at night, because cheese can ‘Oh, my God, sorbet!’ I never pre-prepared taking snacks
give you nightmares’. And then, I go, ‘Yeah, about the out with me because I’m too lazy. I always think, ‘Oh,
farming industry’. It’s not that much of a joke, but then well, nuts and bananas are easy enough to get’. Plus,
afterwards, I say, ‘That’s right guys, I’m a vegan. I’ve only Pret’s started doing vegan stuff. It really annoys me when
www.veganlivingmagazine.co.uk 15
HAPPY
HALLOWEEN
www.veganlivingmagazine.co.uk 17
GHOULISHLY
GOURMET
BRUSCHETTA
Serves 4
Prep 20 mins plus cooling
Cook 10 mins
C ARROT SOUP
SCARIFYING SQUASH & Add the ground coriander, cum
in and
¼ tsp turmeric turmeric and coo k for 30 seco nds . Add
Serves 4
300g carrots, sliced the carrots, squash, coconut
milk and
Prep 20 mins
400g squash, chopped coriander and bring to the boil
and cover
Cook 25 mins
100ml can coconut milk and simmer for 20 min ute s.
550ml vegetable stock 2 Season soup and then usin
g a hand
1 tbsp olive oil, 2 tbsps fresh chopped coriand
er d the
1 red onion, chopped und black pepper blender or food processor blen
sea salt and freshly gro soup until smooth. Pou r into mu gs and
1 tsp fresh chopped ginger fresh coriander and pop chips, to serve
a few chilli
top with fresh cor iander and
½ red chilli, chopped
1 clove garlic, chopped onion, pop chip s.
1 Heat the oil and sauté the Suitable For Freezing.
1 tbsp ground coriander ginger, chilli and garlic for 4 minutes.
1 tbsp ground cumin
www.veganlivingmagazine.co.uk 21
WEIRD WEB
PUMPKIN CAKE
Serves 6
Prep 20 mins plus cooling and chilling
Cook 35 mins
www.veganlivingmagazine.co.uk 23
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W h a t
GOOD NOW?
' s
Get the best from autumn produce with this month’s
seasonal fruit and veg
Pumpkin
The spooky veg is a great source of vitamins E, B6 and magnesium,
and makes delicious soup with coconut milk – try it in curry, too.
Quince
Full of vitamin C, potassium and iron, the sweet, pear-like fruits make
perfect chutneys and pies – or make a jelly with vegan gelatine.
Celeriac
Containing fibre, vitamin B6 and vitamin K, this tasty root
vegetable makes marvellous mash, or cut into cubes and
slow-roast for an autumn treat.
Parsnip
Not just for Christmas, parsnips are packed with vitamin C and
potassium, and are delicious roasted, or blended into soup.
Wild mushrooms
Do not forage mushrooms unless you’re an expert – but if you can buy
them, they’re full of calcium, vitamin C and iron. Lovely in risotto.
Walnuts
Contain omega-3 fatty acids, vitamin B6 and magnesium. Add to
salads, use in pâté, or sprinkle on soups.
Figs
A source of vitamins A, E, K, B6 and manganese. Eat figs raw, roast
them with maple syrup and serve with soya cream, or add to salads.
www.veganlivingmagazine.co.uk 25
1 purple carrot, ribboned and roasted • handful of diced squash, roasted • 100g cooked buckwheat • handful of garlic
chives • sprinkle of sesame seeds • 1 tbsp Spicy Red Sauerkraut (see below) • 50g cooked beluga lentils
CREAM
Blend together: 250ml warm coconut milk • 1 tsp ground ginger • 1 tsp ground turmeric • juice of ½ lemon • salt and
black pepper.
www.veganlivingmagazine.co.uk 27
Cavolo nero, avocado & cauliflower with squash & ginger cream
Serves 1
handful of cavolo nero, stalks removed • handful of purple cauliflower florets • ½ avocado, roughly chopped • handful of sprouted sunflower seeds • sprinkle of
fresh thyme • olive oil, to drizzle
CREAM
Blend together: 50g raw squash, 1 tsp ground ginger, 200ml cold almond milk, handful of cashew nuts, salt and black pepper.
handful of blanched fresh peas • 100g cooked buckwheat • handful of pickled purple cauliflower • ¼ small
beetroot, spiralized • handful of pumpkin seeds, toasted • handful of fresh parsley
SAUCE
Blend together: 1 tbsp extra virgin olive oil, 1 tbsp tahini, 1 tbsp ground turmeric, salt and black pepper.
www.veganlivingmagazine.co.uk 29
www.veganlivingmagazine.co.uk 31
Serves 6
Crust
1 400g can cannellini beans, rinsed and
drained
1 cup sorghum flour
1 cup tapioca flour
1/4 tsp sea salt
6 tbsps coconut milk
Filling
1 small sweet onion, diced
1/4 cup coconut aminos
1 small (900g) butternut squash, peeled,
seeded, and chopped into 1/2 inch pieces
1 clove garlic, minced
4 celery stalks, diced
2 medium carrots, peeled and diced
corn kernels freshly cut from cob
12 baby Portobello mushrooms, chopped
2 tsps smoked paprika
1½ cups salt-free vegetable broth –
(vegetables of your choice simmered with
water until soft and then strained)
2 tbsps tapioca flour
2 tbsps cold water
1/2 cup coconut milk
7 kale leaves, stemmed and chopped
1/2 tsp freshly ground black pepper
Glaze
1/4 cup maple syrup
1 tbsp nutritional yeast
Sunflower seed
butter enhances this
dish, so to make your own
homemade version simply
lightly roast some sunflower
seeds and then blend
thoroughly in a food
processor.
www.veganlivingmagazine.co.uk 33
QUICK
1 3
bites
Kelly Rose Bradford fills your cupboards with the must-try and must-buy foods
of the moment and helps you make the most of them
4
VL RECOMMENDS
Liven up your foodie life with
these new zingers
1 LAZY DAY FOODS TIFFIN for healthy food, fast. Great for taking
SELECTION BOX to work or eating on the go. Choose
Excellent value gift box containing four from Mexican sweet potato chilli, Thai
each of cranberry and orange, Belgian coconut curry, Sri Lankan sambar and
chocolate, and rocky road tiffins, made Jamaican jerk curry.
by a company who specialise in ‘free- £3 for 345g pot, Tesco
from’ food in a dairy-free, gluten-free,
egg-free and nut-free bakery. Their 3 BOUNCE ENERGY BALLS store cupboard to liven up everything
millionaire’s shortbread and chocolate We’re spoiled for choice when it comes from stews to sandwiches.
orange slices are also well worth trying. to energy balls nowadays, but these £3.99 per 250g bottle, independent farm
£4.99 for 360g box, lazydayfoods.com new offerings from Bounce really are shops and selected Wyevale Garden Centres
a cut above the rest. Take your pick
2 BOL PLANT-BASED VEG POTS from almond kale, beetroot cashew and 5 HOTEL CHOCOLAT MAYAN
Giving you two of your five-a-day coconut cumin for a gluten-free, high WARRIOR CACAO GRANOLA
veggie intake, at under 400 calories protein boost. Enjoy an indulgent but healthy
BOL’s vegan Veg Pots are a no-brainer From £1.79 for 40g, Whole Foods Market breakfast with Hotel Chocolat’s
& independents new vegan-friendly granola, Mayan
2 Warrior. This raw, paleo blend of
4 TIGG’S SMOKIN’ TOMATO DRESSING British raspberries, blackcurrants and
There is nothing this smoky, spicy, apples with seeds and whole nuts is
tangy tomato dressing does not dehydrated at a low temperature to
improve! We tossed it into salads, retain goodness.
poured it on pasta, added it to stir fries, £3.50 for 80g, in-store and at
and marinated tofu in it. Keep it in your hotelchocolat.com
Speedy swaps
CLASSIC SWAP: Whizz up a vegan Yorkshire
RECIPE: TOAD pudding batter with self-raising
IN THE HOLE flour, soya or almond milk,
MADE WITH vegetable oil, baking powder and
SAUSAGES, MILK warm water. Pour over vegan
AND EGGS. sausages and bake in a hot oven.
www.veganlivingmagazine.co.uk 35
Monday
things (and learning a lot along the way, too).
Friday
Breakfast was porridge with almond milk and blueberries,
which I have most weekdays. I ended up skipping lunch as
didn’t have any time, but made up for it at dinner with stir Back to my usual breakfast this morning – porridge with
fried vegetables, potato squares and sweet chilli sauce. almond milk – followed by vegan cheese on toast for lunch. I
am addicted to vegan cheese, it tastes so light, although you
Tuesday
don’t get a lot of it for your money. For dinner, I made gnocchi
with vegetarian pesto, garlic and rosemary. I’m finding it
Breakfast was porridge with almond pretty easy to supermarket shop vegan and have so far found
milk again, and lunch was a nice easy Morrison’s the best!
meal of hummus and carrots. Not a lot
Saturday
of restaurants or sandwich shops offer
many vegan choices, and I often find that
vegetarian and vegan options are really Started the day with banana and soya yogurt, then had vegan
unimaginative. For dinner, I prepared cheese on toast again around lunchtime. Dinner was an
some vegan sausages served with lots of amazing vegan pizza made by my vegan friends! It was topped
lovely mashed potato. with artichokes, sundried tomatoes and courgette.
Wednesday Sunday
My usual breakfast – porridge with almond milk and Had a fruity breakfast of bananas and strawberries, followed
blueberries! Lunch was falafel and hummus, and I snacked by a salad on the go, made from quinoa, butternut squash and
on pots of nuts and popcorn throughout the day. I am finding black beans. A new vegan deli called Vegan HQ has opened
that I’m starting to think about my food a lot more, where it down the road and it’s amazing – so much choice. Was feeling
has come from, how fresh it is. I don’t miss dairy at all a bit lazy by dinner time, so I just had
– it’s eggs and honey I am struggling without. vegan cheesy chips!
For dinner, I cooked some veggie burgers with
couscous and peppers stuffed with red onion,
garlic and tomato.
Thursday
Rang the changes at breakfast time with a
hearty plate of beans on toast. Lunch was a tasty
vegetable salad served with sweet potato and
broccoli, whilst dinner was gnocchi with a side of
stir-fried vegetables. I cook a lot myself at home,
and since becoming vegan am trying out new
www.veganlivingmagazine.co.uk 37
C
BA K TO
H
S C OO L
Whether you’re looking to pick up some basic cooking skills, spice up your
recipe repertoire, learn more about nutrition, or just enjoy a day making
delicious treats, there’s a vegan-friendly cookery course to suit you.
Caroline Morrish rounds up Britain’s best
www.veganlivingmagazine.co.uk 39
class through a range of bread BEST FOR cookery classes. The This half day course is suitable for
and pastry-based dishes, such WELLBEING focus is on seasonal, all abilities and focuses on easy to
as samosas and bhel puri, as BREATHE, EAT, local, p l a n t- b a s e d achieve dishes that use interesting
well as accompanying daals and RETREAT BY food, with a range of flavour spins and ingredients to
authentic chutneys, which can HOLISTIC YOGI week ly com mu n it y delicious effect. Try your hand at
all be enjoyed at the end of the RETREATS, SOUTH classes which are run recipes such as marinated tofu
session. WALES on a donation basis, as well as with vegetable stir fry, pulled
» Vegan Indian Street Food, Chef and cookery editor Helen a longer-term flagship course jackfruit burgers and lime
Sunday 29th October, 9.45am- Wilson runs this series of holistic and one off masterclasses, such cheesecake with raspberry coulis.
3.30pm. £139 per person. yoga and vegan cookery retreats as the Live Cultures workshop » Deliciously Vegan, Saturday
vegsoccookeryschool.org on the beautiful Gower Peninsula in October. This half day course 11th November, 10am-1pm. £55
in Wales. The three-day escape is run by nutritionist Asa per person.
is hosted at Werganrows Farm, Linea Simonsson, who will hartsbarncookeryschool.co.uk
set in 35 acres of natural forest guide participants through the
BEST FOR and pasture land, with guests nutritional benefits of fermented
FORAGING staying in the 17th century food, teaching you how to make
ROSE HIP FORAGE AND COOK farmhouse within the grounds. kombucha, kefir, sauerkraut, BEST FOR
BY WILD FEAST, SUSSEX It offers a combination of yoga and kimchi, as well as nut IMPRESSING
Wild Feast offers to sessions, guided walks around cheeses and fermented salsas and FRIENDS
tailor its foraging and the estate and along the coast chutneys to accompany them. VEGAN ONLY MASTERCLASS
cookery courses for and food workshops which cover The day also includes an organic, AT TENNENT’S TRAINING
vegans as required. everything from nutrition and plant-based lunch. ACADEMY, GLASGOW
As well as the full how to get the most from plants » Live Cultures and Ferments Award-winning chefs lead
day experience, in your cooking, to how to create with Asa Linea Simonsson, Sat the sessions
they offer more street food dishes from around and Sun 14th and 15th October, at this dining
ingredient-focused the world. And if all that wasn’t 12pm-4.30pm. £65 per person and learning
tours such as the lovely Rose enough you can enjoy some time (£52 concessions). experience in
Hip walk and cooking workshop in the on-site sauna and hot tub, madeinhackney.org one. It starts
in November. This is led by or pay for a therapeutic massage, with a snack
foraging expert Sarah Watson, for the ultimate restorative and a drink.
who takes guests around the getaway. then moves
fields and hedgerows of Iden, » Breathe, Eat, Retreat 3rd-6th BEST into the state-of-
near Rye, giving guidance on November. £350 per person FOR NEW IDEAS the-art kitchen where guests
how to spot and collect rose (includes all workshops, catering DELICIOUSLY VEGAN AT HARTS are guided through preparing
hips, along with other naturally and shared accommodation). BARN COOKERY SCHOOL, their own three-course meal,
growing edible plants. After holisticyogiretreats.com GLOUCESTERSHIRE including restaurant-style dishes
collecting any that you might see Harts Barn such as wild mushroom ragout
along the way, you will then be is worth a on crispy polenta. These are
treated to a cookery class based visit for the then enjoyed at the chef’s table
on wild rose hips, teaching you BEST FOR HEALTH location alone, and any leftovers can be boxed
how to make everything from LIVE CULTURES MASTERCLASS a converted up and taken home, along with
rose hip preserves and syrup, AND FERMENTS AT MADE IN Norman a recipe booklet so you can
to ketchup and even a fragrant HACKNEY, LONDON hunting lodge lovingly recreate your dishes
liqueur. Community kitchen, Made in built by William at home.
» Rose Hip Forage and Cook Hackney in East Duke of Normandy in 1068. The » Vegan Only Masterclass, Sun
workshop, 10am-2pm, £50 per London, aims to glass-fronted cookery school 15th October, 5pm-9pm. £90 per
person. Saturday 18th November promote health has been designed to make person.
wildfeast.co.uk and well-being the most of the picturesque tennentstrainingacademy.co.uk
for all through surroundings, looking out
its accessible over the Gloucestershire hills.
www.veganlivingmagazine.co.uk 41
FEASTS
fr om t he ea s t
The Caucasus region includes Georgia, Azerbaijan and Armenia, and is
home to some of the world’s most interesting cooking. A new book,
Kaukasis, shines a light on the region’s fascinating flavours. Here, author
Olia Hercules shares three of her family’s special recipes
Variation
To make a wet paste version, Wet
Red Adjika, simply use fresh red
chillies instead of the cayenne.
Store the paste in the refrigerator
in a sterilized airtight jar, adding a
thin film of oil on top if you want it
to keep for longer.
GREEN ADJIKA
Makes about 400ml
www.veganlivingmagazine.co.uk 43
Serves 4–6
www.veganlivingmagazine.co.uk 45
S
ix years ago, Jenny Costa was working for a
hedge fund. ‘I just went into the City with The company now makes
spicy ketchup, too
everyone else after university, having not
really thought about what I wanted to do,’
she says. She grew up on a small farm on
the west coast of Scotland — ‘my mum and
dad were both eco-minded, we had our own wind
turbines and water wells, and mum was an amazing
vegetable gardener,’ she explains, ‘so I was brought up
in a really foodie family, seeing food grown, discussing
sustainability, and we also ate chutneys at almost every
meal.’
If there was an excess of vegetables during the
summer, her mum would cook them down into
condiments, to avoid wasting anything. ‘She was always
making jams and relishes, and she was really creative
and imaginative about adding nuts, seeds, and different
flavours,’ recalls Jenny.
Two years into her City career, realising it wasn’t for
her, she began to look around for alternative paths. ‘I
was looking at a lot of potential things I could do, then
one evening, really randomly, I read an article about What made her decide on chutneys rather than say,
food waste,’ she says. ‘It just got me thinking about the soups or pies? ‘Initially it was because I knew how
food cycle, and I ended up googling everything about to do them,’ she laughs ‘Then, because I also wanted
it. I couldn’t believe how much we were discarding something that preserved the fruit, so it had a long shelf
worldwide. A third of what we produce ends up as life. It seemed pointless to make something with a 5 day
garbage, yet we’re still cutting down rainforests trying life that might still go to waste, so I looked into methods
to grow more food,’ she adds. ‘But waste is avoidable — that traditionally preserved fruit, and chutneys were
from the harvest onwards, food should be used in every the obvious solution.’
way possible.’ At first, she made a huge range. ‘If a trader had a load
Jenny realised she could put her childhood of leftover mangoes, or passion fruit, I’d take them,’
experiences to good use and turn some of the wasted she says. ‘We had cordials, jams and chutneys, and
produce into chutneys to sell. ‘I read the article in because we were selling at a market we could be really
November 2010,’ she recalls. ‘I went to visit wholesalers flexible and have different things each week.’ But by
and fruit and veg markets, and I bought all these 2014, the business was taking off, and Jenny began to
boxes of leftover produce, made the chutneys, and by work directly with farmers, picking up the fruit and
December, I had a market stall. I’d handed in my notice vegetables that supermarkets rejected for being the
by February 2011.’ wrong shape or colour. ‘The scale of waste, just because
‘The scale
of wasted
fruit and
veg was
shocking’
there wasn’t the demand they thought launching into supermarkets, including into chutneys; and sells them back to Virgin
there’d be, was astonishing.’ Waitrose, Ocado and Fortnum’s, Rubies for snack boxes.
Though at first, she did it alone, Jenny had in The Rubble has won several awards, Recently, a new range of ketchups has also
volunteered with Crisis homeless shelters including Great Taste, and a Ben & Jerry’s proved a surprising success too. ‘Banana
and met two girls there who came to work Sustainable Business award. The brand has ketchup is going brilliantly!’ says Jenny.
with her. ‘One was Hungarian, and she had also been snapped up by major companies, ‘It’s one of the biggest wastage fruits, and
made chutneys with her mother growing up including EAT, Marriott Hotels, and Virgin we’d been told there was no use for them
— she was great!’ trains. Rubies in the Rubble buys their once they’d been rejected. They have a large
The business now has a team of six, leftover apples from the buffet, turns them carbon footprint, too. Initially, we created
and has outsourced the chutney-making a banana chutney, but we turned it into a
to UK factories. ‘Our biggest stress was ketchup as people were using it on burgers,
outsourcing production,’ admits Jenny. or Caribbean food.’
‘Trying to find a manufacturer who would Since she launched the company, Jenny
take oddly shaped fruit and veg, and one thinks the big supermarkets are taking the
who would also take it fresh! A lot of them idea of waste more seriously. ‘It’s a really
wanted it tinned, or frozen, or pre-chopped. nice feeling, that we’re going in the right
Once we’d managed to find them, I found direction.’ They’re currently working on a
that letting go a bit, whilst keeping the ethos new range, too. ‘It will still be vegan — we try
and the quality, was hard — but in the end, I to make our products as healthy as possible,
had to remember that I was trying to address and we’re all vegetarians or vegans. We’re
the big issue of food waste, and that was all about plant-based,’ she adds. ‘It’s the only
what I needed to stay focused on; trying to sustainable way forward.’
make people value food again.’
Her commitment has paid off. Since » Rubiesintherubble.com
www.veganlivingmagazine.co.uk 49
Serves 10-12
Serves 10-12
www.veganlivingmagazine.co.uk 51
TOTALLY
AROMATIC
We don’t often think about scent when making food –
but cooking with aromatic blends is a direct route to
satisfying the senses. These three autumnal recipes from
top chef Kille Enna’s My Aromatic Kitchen use special
blends to create a taste sensation
www.veganlivingmagazine.co.uk 53
#12
subt
rich smoky le yet
notes.
AROMATIC BLEND
Quince toddy
Quince is my favourite fruit, because it’s Makes 6 cups cooked immediately.
exotic, bright yellow, and has a unique, 2 Bring the mixture to a boil then reduce the
highly fragrant, floral scent and a ripe warm 2 quinces (about 500g) heat and simmer gently, covered, for 1 hour.
taste. The texture is a whole story in itself, Turn off the heat and let stand for 10 minutes.
but it can only be experienced if the fruit is QUINCE 3 Pour the toddy through a fine-mesh sieve,
boiled or baked for at least three quarters 1 Wash the quinces and rub away any down pressing hard on the solids. It’s important that
of an hour. You will be rewarded for your from the skin. Coarsely grate the quinces with most of the quince pulp gets pressed through
patience with deep notes of fresh fruit and a grater. Add all the grated quince, including the sieve, as this is what gives the toddy its rich
an enchantingly delightful velvety texture. the cores and seeds, because they contain large texture, but you can discard the core, seeds, and
The toddy keeps well for up to a week in the amounts of pectin/starch, to the saucepan with skin. Serve the toddy hot, possibly sweetened
fridge, and may also be mixed with water the aromatic blend. The flesh of the quince with maple syrup.
(use a 1:2 ratio), and enjoyed as refreshing will turn dark brown when exposed to oxygen,
iced tea. but this won’t affect the appearance or taste if
www.veganlivingmagazine.co.uk 55
IT’S SO
Ingredients used m
ore than
once, to help you
save money
Raisins
Rosewater
Garlic
MOORISH
Red onion
Parsley
Basmati rice
Red peppers
Lemon
Pine nuts
Makes 10-15
To cook
150ml olive oil
150ml water
juice of ½ lemon
I tsp sugar Chickpea and apricot tagine
salt and pepper
This is a beautifully flavoured dish, 2 Add the apricots, raisins, pine nuts,
1 Dry-fry the pine nuts till golden that tastes better the longer you spices, syrup and harissa. Stir through
brown. Set aside. leave it. Keep leftovers in the fridge and cook for another 5 minutes.
2 Carefully detach the outer leaves of and serve with flatbread and vegan 3 Add the stock and chickpeas, season,
the cabbage, and cut off the fibrous yogurt for lunch. and simmer over low heat for 30-40
stems. Blanch the leaves in boiling minutes until the sauce has thickened.
water till they are easy to fold without Serves 2-3 Scatter over parsley just before serving.
tearing, then drain and pat dry. If any 4 Serve with couscous or Basmati rice,
rip, discard them. 1 x 400g tin chickpeas and soya yogurt.
3 In a bowl, mix together the rice, ½ a red pepper, roasted and skinned or
onion, garlic, parsley, raisins, pine nuts, equivalent from jar.
cinnamon, and turmeric. Season with ½ a red onion, chopped HARISSA PASTE
salt and pepper. 2 tbsps olive oil
Makes enough for 2 servings
4 Place a cabbage leaf vein-side up and 3 fresh apricots or 50g dried
cut off any thick remaining stem. Put 100g raisins
You can buy Harissa, but it’s cheaper
a heaped tsp of rice mix in the centre, 100g pine nuts
to make it.
then, pushing away from you, tuck the 1 clove garlic, crushed
leaf over the filling, fold in the edges, 5 g fresh ginger or ½ tsp powdered
½ a red chilli pepper, seeds scraped
and roll into a fat cigar shape. Place ½ tsp cumin out, chopped
into the base of a large pan, seam-side ½ tsp cinnamon 1 red pepper (or jar equivalent),
down. Repeat till the base of the pan is I tbsp harissa paste (see box) chopped
tightly packed with rolled leaves. I tbsp agave/maple syrup I clove garlic, chopped
5 Mix the olive oil, water, sugar and 300ml vegetable stock salt and pepper
lemon juice and pour over the parcels. I tsp rosewater (optional) olive oil
Place a small plate upside-down over 1 tbsp chopped parsley
them to stop them floating up, and salt and pepper 1 Place all the ingredients, except
put a lid on the pan. Simmer over a low the oil, in a food processor and
heat for 50-60 minutes, until the rice 1 Add the onions to a non-stick frying blend, whilst adding a trickle of oil,
is cooked, and let them cool in the pan. pan, and gently fry in the oil over a low to make a thick paste.
Serve warm or cold. heat, until softened. Add the peppers 2 Transfer to a jar or pot, and keep
and garlic and cook for another 5 in the fridge for up to 5 days.
minutes.
www.veganlivingmagazine.co.uk 57
www.foodieflavours.com
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Good
news
Fa ct or fa nta sy?
CARROTS
The nights are drawing in but can
carrots really help you see in the dark?
The answer is yes…and no. They contain
vitamin A, or retinol, which will
YOU SAY TOMATO… improve your night vision and help
Could the humble tomato be the latest you see in dim light, but not in
weapon against skin cancer, which complete darkness.
currently kills around 2,500 people
a year in the UK? New research from
Ohio State University, has found the
compounds responsible for the fruit’s
bright red colour may protect skin
against fatal damage from the sun.
FEEL
Not only that, there’s evidence to
suggest that eating tomatoes could
reduce the risk of heart disease and
other cancers. They’re rich in vitamin
fabulous
C, potassium, folate and vitamin K
too. All things considered, we should
probably all be saying tomato...
DON’T
MISS Dr Frankie Phillips (Ph.D.),
independent dietician and expert
on vegan health, answers your
questions
www.veganlivingmagazine.co.uk 65
What's Beauty
new? without money
TIME FOR Give teeth a touch of whitening
TEA with strawberries. Mash up a ripe
Teami Green Tea strawberry, dip your toothbrush
Detox Mask
Made with
in it and gently brush teeth. The
organic matcha green tea, this is riper the fruit the better — it
suitable for all skin types. With just will contain a higher
three main ingredients, (the others are concentration of
mineral clay and lemon grass) this is a
skin-friendly detox mask.
malic acid.
£24.99, teamiblends.co.uk
WINTER BLUES
Bodhi and Birch Chinois Blue Body Oil in
Hyacinth and Ginger
close up?
READY FOR YOUR
Keep skin supple
throughout the colder
months with a heady
mix of floral organic
oils packed with
antioxidants and plant
sterols. Most important
is the gloriously musky
smell of camellia,
hyacinth, ginger and honeysuckle.
£42, bodhiandbirch.com
Alice Smellie rounds up the best new
AUTUMN SMOKE products and cruelty-free beauty ideas
Lily Lolo Pure Indulgence Eye Palette
It’s never been easier to create
seasonal smoky eyes with this elegant
palette of eight soft shades complete
with a double ended applicator brush.
£21, lilylolo.co.uk
SMOOTHING OUT
Antipodes Rejoice Light Facial Day Cream
A luxurious and velvety cream from BRUSHING UP
this New Zealand company. Contains
anti-bacterial manuka flower oil to English Mineral Makeup Pink Kabuki
help keep your complexion Made from Talkon fibre and bamboo this is beautifully soft and
blemish free as well as avocado by some margin the prettiest make-up brush ever seen. English
oil and sweet almond. Sinks Mineral Makeup was founded by a mother and daughter duo
straight into skin, leaving it
and the products make excellent gifts (or treats to yourself);
super smooth but not greasy.
£26.99, antipodesnature.com
expensive looking, with gorgeous packaging.
£19, englishmineralmakeup.co.uk
BERRY
PRETTY
INDEED
Get ready for autumn with berry shades to make your nails and lips shine
with anticipation.... Read
1. SEASONALLY SWEET 4. HEDGEROW RED
the label
Pure Anada Autumn Petal Perfect Lipstick B. Luminous Lipstick in Blazing Berry TALLOW
As pretty inside as it is on the outside. Go forth into the dark nights with this A substance extracted from the boiled
Contains rich butters, plant oils, and bright berry lipstick. The B. Luminous
down carcasses of animals such as cows
waxes, mixed up to create a smooth, Silk Lipstick has a rich and cashmere
?
and sheep. Used in soaps, lipsticks and
creamy consistency. Slick on lips to soft feel and glides lightly onto lips.
prettify and hydrate. Long lasting and a rich, deep colour.
shaving foams. Alternatives include
£15, liveinthelight.co.uk £6.99, superdrug.com paraffin and vegetable tallow.
Check on peta.org for animal
2. PLUM PICK 5. BLOOD RED STYLE friendly companies.
Benecos Nail Polish in Mystery Zoya Sasha Nail Polish in Sasha
As the nights draw in, stay a little Curl up with a horror movie and a
enigmatic with this dusky light plum deep, blood red nail polish which is
shade. Won’t dry your nails out as it’s both long lasting and free from key
free from harsh ingredients. toxins.
£6.95, benecos.co.uk £11, hollandandbarrett.com
CLEAN CONSCIENCE
3. AUTUMN DUSK
Arbonne Smoothed
Noughty Intensive Care
Over Lipstick in 3 Leave-In Conditioner
Gladiola
A new and pretty,
Autumn can be damaging
dusky shade in a for hair. A combination
satiny smoothing
lipstick which
of colder weather and
moisturises lips at central heating starts to
the same time.
£23, arbonne.com
4
dry out our locks. This
smooth conditioner
1 contains
argan oil and
shea butter in
a nourishing
but light
combination.
Just apply to
towel dried hair.
£6.99, superdrug.
com
www.veganlivingmagazine.co.uk 67
Cou ntry
l i fe
Sarah Drew Jones explores fashion
for early autumn – proving you
can be chic and cruelty-free too
Barbour
may conju
SATURDAY GIRL
homes an re images
d three-d of stately
classic w ay eventi
axed can ng, but it
vas utility s
vegan-fri jackets are
with endly and
s it classy for AW17 age. This g e t better-lo
Weekend wear keep y.
autumn,
the new V
oking wit
h
k, go ld and gre jacket ad elum rain
botanic prints, pin ds a fleece
-lined lay
to countr er of com
y chic. £2 fort
19, barbo
ur.com
£15, uk.accessorize.com
£28, missselfridge.com
m
£42.50, whitestuff.co
£10, riverisland.com
Velvet
g oldmine
£28, burton.co.uk
£34, oliverbonas.com
BUY IT NOW
£35, uk.accessorize.com
ys
odels have da
Even superm to th row
want is
when all they ba se ba ll
e and a
£29, missselfridge.com on a white te ’s late st
G andy
jacket. David at M&S
r Autograph
collection fo ja ck et,
tee, £15,
gets it right: er .c om
dspe nc
£69, marksan
www.veganlivingmagazine.co.uk 69
er y
v THE
EKITCHENt h i n g
QUACKING
STYLE
Add some cute to your
kitchen with these rice
duck measuring cups.
£10, sistersguild.co.uk
AND
SINK
Tools of the trade for your adventures in vegan
cooking, compiled by Andreina Cordani
PRECISION PIN
Up your baking game by
A-GLAZE-BALLS! rolling out pastry with 100
This silicone pastry brush per cent accuracy. Decide
promises mess-free, even on the thickness you require
glazing. Just fill with your then slide on the ring to
favourite egg wash substitute match.
and squeeze gently as you go. £22, josephjoseph.com
£8, josephjoseph.com
FLOWER POWER
Look good enough to
eat in this bright and
beautiful Orla Kiely 70s
vibe flower print apron.
£30, wildandwolf.com
EASY BLENDING
The Vitamix Pro 750 has five
automated settings, including
one that heats soups as it
blends, making it a powerful
piece of kitchen kit.
£650, vitamix.co.uk
SHOWSTOPPER
BAKE
Great baking deserves great
presentation, and this hand-
blown glass songbird cake
stand is an elegant way to
display your creations.
£53.10, amaroni.com
www.veganlivingmagazine.co.uk 71
www.veganlivingmagazine.co.uk 73
ZEN FOODISM The flavours of the Far East take vegan food to another level. These
recipes require a little effort, but the results are worth it
Makes 7-8
Spring rolls
85g thin rice noodles or Asian
vermicelli
1/2 400g packet tofu, drained, pressed
for 30 minutes and sliced into strips
7-8 rice spring roll papers
150g fresh curly or butter lettuce,
washed and dried in a salad spinner
120g sliced cucumber (thin
matchsticks)
50g sliced carrots (thin matchsticks)
100g shredded red cabbage, marinated
with 1/2 tsp umeboshi vinegar for 10
minutes
20g alfalfa or broccoli sprouts
Gyoza dumplings
15g fresh whole coriander leaves, stems
Makes 2-5 dumplings and ladle about ½ tbsp of the filling in the removed
centre. 5g fresh whole mint leaves, stems
2 tbsps sesame oil, divided 2 Using your fingers, apply a little water removed
150g finely diced onion along half of the edge.
several pinches of sea salt 3 Fold the wrapper over and seal securely, Peanut butter dipping sauce
1 tsp minced garlic pressing down to create a pleated edge. 65g peanut butter
1 tsp minced ginger 4 Repeat with each wrapper. 1 tbsp lime juice
4 fresh shitake mushrooms, finely 1 tbsp shoyu
chopped To pan-fry the gyoza ½ tbsp rice syrup
300g finely chopped cabbage 1 Heat a cast-iron pan and add remaining 1 1 tsp umeboshi vinegar
100g finely chopped spring onions tbsp of sesame oil. pinch of chilli flakes (optional)
white pepper, for sprinkling (optional) 2 Place the gyoza into the pan in line
gyoza wrappers formations, making sure to leave room To make the spring rolls
between each row so that they may be 1 Cook rice noodles in boiling water for
Dipping sauce easily flipped over with your spatula. 5-10 minutes according to the directions
2 tbsps brown rice vinegar 3 Pan-fry until the bottom of the gyoza on the package. Drain, rinse with cold
1 tsp hot sesame oil (optional) is crispy and golden brown. Flip the gyoza water, and set aside.
1 ½ tbsps shoyu over with a spatula. 2 Meanwhile, deep-fry tofu strips until
4 Fry the side you just flipped onto in the golden. Set aside on a paper towel to cool
To make the filling pan until it is a golden colour. Remove and drain excess oil.
1 Heat 1 tbsp of the sesame oil in a frying from pan and place on a serving plate. 3 To assemble spring rolls, prepare warm
pan and sauté onion with a few pinches of 5 Make dipping sauce by mixing water in a shallow dish and immerse 1
sea salt until translucent. ingredients well in a small bowl. sheet of rice paper at a time for 5-10
2 Add garlic, ginger, and shitake 6 Serve gyoza hot with dipping sauce. seconds to soften it (some rice paper
mushrooms, and continue to sauté with a is thicker and needs longer time in the
few pinches of sea salt. water to soften, so check the instructions
3 Add cabbage and a few more pinches on the package).
Note: Instead of fresh
of sea salt, as needed. Continue to sauté 4 Transfer rice paper to a damp chopping
shitake mushrooms, you
for 5 minutes until cabbage softens but board.
may use two dried shitake.
remains crispy. Add spring onions. 5 Place lettuce in the centre of the rice
Soak them with water until
4 Sprinkle a little white pepper, if using, paper. Then add layers: rice noodles,
soft and then chop finely.
and continue to sauté for a few more cucumber, carrots, red cabbage, sprouts,
It is also nice to cook gyoza
minutes. Set aside to cool. and a piece of fried tofu. Top with a little
by deep frying, steaming, or
coriander and mint. Don’t put too much
putting them in a soup.
To make the dumplings filling in the spring roll, as it may be
1 Place a gyoza wrapper on your palm difficult to seal.
www.veganlivingmagazine.co.uk 77
Fry up
Everyone loves a fry-up now and
again – it’s the perfect way to start a
weekend – and this version is packed
with different flavours. The smoked
tofu is key to filling that ‘meat void’.
Serves 2
150g potatoes, grated
Lu 2 tbsps vegan butter, melted
cy 2 tsps nutritional yeast
Fee W
d M atso 1 tsp finely chopped flat-leaf parsley
eV ni leaves
eg s 180g vine tomatoes
an Che 1 tsp olive oil, plus extra for frying
. T ls
h e ea 2 vegan sausages, thawed
je ’ 100g smoked tofu, cut into 4 slices
w
s m lery
www.veganlivingmagazine.co.uk 79
This cake is so
Two layer ‘chocolate delicious and moist
fudge’ cake – it will last for 4 or
5 days if kept in the
This cake is so incredible that I really fridge.
can’t tell if it’s vegan or not! It tastes
exactly the same as a non-vegan
one! Having experimented with
vegan baking, and knowing how
cruel the farming industries can be,
I now don’t understand why people
bother using eggs in recipes at all.
They are completely unnecessary. If
you love chocolate cake as much as I
do (i.e. a lot) then this recipe will not
disappoint.
Serves 12-16
www.veganlivingmagazine.co.uk 81
China p l a te s
The world’s most comprehensive nutrition research project, The China Study,
famously showed that a plant-based diet is optimal for health. But that doesn’t
mean eating salads forever. It’s possible to wallow in a vat of comfort food –
and these recipes from the China Study Cookbook show you how
Chocolate doughnuts
Makes 8 or 9 Bake until the doughnuts spring back when Date purée
gently pressed, 12 to 15 minutes. Let the 350g pitted dates
75g whole wheat pastry flour doughnuts cool slightly in the pan before 470ml water
25g unsweetened cocoa powder transferring to a cooling rack to cool
1 tsp baking powder completely. 1 Combine the dates and water in a small
¼ tsp sea salt 5 While the doughnuts are cooling, saucepan. Cover and cook over medium
190g unsweetened apple sauce combine all the chocolate frosting heat until the dates are tender, about 10
170g date purée ingredients in a food processor and purée minutes. Drain and reserve the cooking
60ml unsweetened plant milk until smooth and creamy. water.
½ tsp pure vanilla extract 6 Spread 2 to 3 tbsps of the chocolate 2 Purée the dates in a blender, adding
frosting over each doughnut. Serve. just enough water to make a creamy
Chocolate frosting consistency. Add as little water as possible,
115g sweet potato purée Sweet potato purée to concentrate the sweetness in the purée.
55g date purée 1 Preheat the oven to 177°c/350°f/gas 4. Let cool to room temperature, then store
2 tbsps almond butter Put 2 large sweet potatoes on a baking in an airtight container for up to a week.
3 tbsps unsweetened cocoa powder sheet and pierce each potato a few times
with a fork. Bake until the potatoes are
1 Preheat the oven to 177°c/350°f/gas 4. very tender, about 1 hour. Let the potatoes
2 In a medium-size bowl, whisk together cool to room temperature.
the flour, cocoa powder, baking powder, 2 Cut the potatoes in half and scoop the
Note: It is important not
and sea salt. potato flesh from the skins into a food
to overmix when baking
3 In a separate bowl, whisk together the processor. Purée until smooth and creamy.
without oil or added fat.
apple sauce, date purée, plant milk, and Store in an airtight container in the
Overmixing causes the
vanilla. Add the wet ingredients to the dry refrigerator for up to a week.
finished product to be tough
ingredients and stir until just combined.
and chewy.
4 Spoon or pipe the batter into eight or
nine wells in a nonstick doughnut pan.
www.veganlivingmagazine.co.uk 83
Make a quick
stovetop version by Big, fat breakfast burrito
heating the ‘cheese’ sauce
Makes 4 burritos
and adding the cooked
macaroni to the pan. Mix
1 large onion, diced
well and serve.
1 large red pepper, seeded and diced
4 garlic cloves, minced
2 tsps ground cumin
450g fresh baby spinach or 1 (350g) pack
frozen spinach, thawed and wrung dry
60ml water
sea salt and black pepper
1 recipe Breakfast Potatoes
1 recipe Spicy Breakfast Patties crumbled
4 large whole-grain tortillas
1 recipe Queso Sauce, heated
chopped spring onions, for garnish
chopped fresh coriander, for garnish
will finish cooking in the oven. 1 Preheat the oven to 177°c/350°f/gas 4. QUESO SAUCE
3 Drain the water from the potatoes and 2 Combine the water and millet in a 2.5
add the arrowroot powder, granulated litre saucepan with a tight-fitting lid. Bring 340g finely diced russet potatoes
onion, granulated garlic, and sea salt to a boil over high heat. Reduce the heat ½ small onion, diced
and black pepper to taste. Toss well to to medium-low, cover the pan, and cook 2 tbsps raw cashews
combine. the millet until tender, about 20 minutes. 2 tbsps chopped green chillies
4 Spread the potatoes in a single layer on 3 While the millet cooks, sauté the onion 15g finely chopped fresh coriander
a nonstick baking sheet. Bake the potatoes in a small pan over medium-high heat until 25g finely chopped spring onion
until they start to brown and crisp, about it turns translucent and starts to brown, 2 tbsps tahini
30 minutes. Serve warm. about 5 minutes. Add water 1 or 2 tbsps 1 tbsp fresh lemon juice
at a time to keep the onion from sticking 2 tbsps nutritional yeast
SPICY BREAKFAST PATTIES to the pan. 2 tbsps arrowroot powder
4 Add the garlic, sundried tomatoes, 1 tsp sea salt, or to taste
Makes 14 to 16 patties tamari, sage, fennel, and red pepper flakes,
and sauté for another minute to toast the 1 Combine the potato, onion, and cashews
235ml water seasonings. Remove the pan from the in a small saucepan, and cover with water.
200g millet heat. Add the nutritional yeast and cooked Bring to a boil over high heat, reduce
40g finely chopped onion millet, season with sea salt to taste, and the heat to medium, and cook until
4 garlic cloves, minced mix well. the potatoes are very tender, about 10
2 sundried tomatoes, minced 5 Using a small ice cream scoop, shape the minutes. Drain the vegetables, reserving
2 tbsps tamari, or to taste millet mixture into patties and place them 180ml of the cooking water.
½ tsp dried sage on a nonstick baking tray (or line with 2 Combine the potato mixture, reserved
1 tsp crushed fennel seeds parchment paper). cooking water and the rest of the
1 tsp crushed red pepper flakes, or to taste 6 Bake for 15 minutes, turn over the ingredients in a blender. Process on high
10g nutritional yeast patties, and continue to bake until firm to speed until everything is smooth and
sea salt the touch and lightly browned, another 10 creamy, about 3 minutes. Store in airtight
minutes or so. Serve warm. container in the fridgerfor up to 5 days.
www.veganlivingmagazine.co.uk 85
WHERE SHALL
WE MEET? Love eating out but struggling to find vegan options?
Karen Attwood is here to help
V-CURIOUS
Rowena Humphreys runs supper clubs university to study for a Human Nutrition
several times a month from her north BSc. She turned vegan four years ago and
London home. She started with the says she set up the supper club because
V-Curious in October 2014, which dining out options were so limited.
aims to showcase decadent and ‘Supper clubs are also more
delicious dishes, while her Female than just about the food, they
Entrepreneur’s Supper Club is are an experience,’ she says.
exclusively for women who have ‘People that go to supper clubs are
set up their own businesses. naturally opened minded — it’s
‘It’s a judgement- a different way of dining out. tiramisu, chanterelle
free opportunity to share Strangers quickly become friends mushroom ceviche, aubergine involtini
ideas, inspirations, and I’ve had so many and her signature ‘cheese’ platter. Rowena
problems and expand your great interactions.’ also provides catering for weddings and
professional network Her favourite events. ‘I’m heavily influenced by travels
— all while meeting like- dishes include to Italy and having lived in south east
minded entrepreneurs baked ‘cheesecake’, Asia for years,’ she adds.
over truly delicious food,’ says coconut
Rowena, who has just returned to whipped cream rowenahumphreys.com/events/
HIVE
Leeds has a new vegan-friendly
venue serving breakfast, lunch
and snacks. HIVE aims to serve
healthy, balanced convenience
food aimed at busy office workers.
Pick up a Mexican Breakfast
Burrito or a Moroccan Spiced
CAFÉ SOCIETY Chickpea Soup for lunch.
FARINGO’S
1 Whitehall, Riverside,
Leeds LS1 4BN
0113 2454921
Famed for its seaside attractions and
hiveeat.com
home to the world’s most famous
ballroom, Blackpool now has its first
vegan restaurant. Faringo’s is located GRAND TRUNK
in the award-winning King’s Hotel on ROAD
the sea front. Hotel owner Paulo Farino,
Most of the vegetarian options at
who is known by everyone as Faringo,
The Grand Trunk Road in South
says that when he opened the restaurant
Woodford, East London, are also
with his wife Tina two years ago it did
vegan. The fine-dining Indian
average business, but since it became fully
venue opened at the beginning of
vegan in June this year it has been a great
the year by the team behind the
success. Paolo first thought about making
Michelin-starred Tamarind. Dishes
Faringo’s vegan after a family stayed
include Kalonji Baingan made with
with their vegan daughter and he created
aubergine or Three Greens with
a special menu to accommodate them,
broccoli, beans and spinach.
including vegan pizza.
219 High Road, South
Paolo now says: ‘My ethos is to serve we seated,’ Paolo says. ‘Our Sunday
Woodford E18 2PB
food without hurting animals, to help afternoon roast is very popular — we use
0208 505 1965
cut down on the industrial farming faux meats, with mash, roast potatoes,
gtrrestaurant.co.uk
of animals and to cook using as little and three veg and this will change with
energy as possible.’ The hotel is already the seasonal veg offerings. We’ve also
a silver award winner of TripAdvisor’s launched a Chinese Wednesday along TOFUREI
GreenLeaders programme. ‘We aim to with a Mexican Thursday. We try to Tofurei is a vegan coffee shop and
source only local and organic and point- ensure that our live background music take-out which sells produce from
blank refuse to buy packaged items when meets our themes,’ he adds, ‘although the UK’s first micro soya dairy
there is an alternative,’ says Paolo. ‘Our trying to convince my Italian mandolinist on its vegan deli-counter with
aim is to be a zero-waste business.’ that he should play La Cucaracha on soysages, burgers as well as tofu.
The most popular dishes are pasta, Thursday is proving difficult!’ 12 Pottergate,
homemade, rustic garlic bread which can Norwich NR2 1DS
be ‘plain, cheesy, balsamic or tomato’ and 553 New South Promenade, 01603 627717
homemade stone baked pizzas. Blackpool FY4 1NF tofurei.co.uk
‘When we launched our curry-themed 01253 341 442
Tuesday we had to turn more away than faringos.com
www.veganlivingmagazine.co.uk 87
Don't order..
THE MUSHROOMS, AS THEY
ARE COOKED IN BUTTER. ANY
INGREDIENT WHICH IS FRIED MAY BE
ENTIRELY VEGAN (E.G. FALAFELS) BUT
SHARE FRYERS WITH INGREDIENTS
WHICH ARE NOT SO THERE
COULD BE CROSS-
CONTAMINATION.
Chain reaction
BILL’S parsley and flatbread, or roasted butternut coconut milk porridge with pistachios and
squash and lentil salad with pomegranates golden berries.
Bill’s has always offered a couple of vegan seeds, herbs and lemon dressing. For a
dishes, but the chain recently launched a main, choose either sesame and ginger What can be adapted?
new menu with more exciting plant-based marinated cauliflower steak with roasted Halloumi salad – ask for it without
choices. A spokesperson says, ‘We have cherry tomato fregola and a rich vegan halloumi and pesto but add guacamole.
spent a lot of time trying to create the gravy, or rustic butternut squash, red Avocado on toast without the egg
dishes that will add some excitement back peppers and red onions in a turmeric and Grilled tomatoes without butter
into a vegan’s dining experience.’ coconut sauce with freekeh, wilted kale Beans on toast without butter.
and pistachios. Vegan sides include mixed Veggie breakfast without mushrooms
What can you order? salad or sautéed kale and for pudding, and eggs. Ask for plain tomatoes, plus add
From the starters, you can choose coconut rice brulée or sorbet. on any extras.
wild mushroom soup with lemon oil, If you are there for breakfast, you can order bills-website.co.uk
Dining di l em ma
Got a worry about eating out? Let us know* and
we’ll do our very best to solve it
www.veganlivingmagazine.co.uk 89
‘ I
t all started in 2015, when I
decided to go vegan in hopes
of improving my body,
after past unhealthy eating
habits. Throughout my
journey, I have discovered
that not only does vegan food make
my tastebuds happy, but it reaps
nutritional benefits as well. Thriving
on these wholesome ingredients has
opened my eyes to how the body should
really be treated.
Shortly after making my switch
to veganism, with input and
encouragement from my mom, I
created a blog. I was constantly in the
kitchen whipping up my own recipes,
and now I had a platform to share
NAME: Taavi Moore them. Over time, I developed a deep
AGE: 17 love for recipe development and food
JOB: Student, caterer at Lisa photography and I love sharing how
Dupar Catering good nutritious vegan food can be for
YEARS BLOGGING: 2 years your mind, body, and soul.
HITS PER MONTH: 1k+ I created this blog with the primary
WHO READS IT: Healthy goal of helping people recognise that
eaters, those who have dietary veganism is a fun and exciting way
restrictions/food sensitivities, to live. It has such a stereotypical
ALL RECIPES AND IMAGES BY TAAVI MOORE
A DROP OF
GOLDEN
SUN Home to mountains, lakes, and The Sound of
Music, Austria wasn’t known for its vegan
credentials – until the Forsthofalm Timber Hotel
opened up. Karen Attwood heads for the hills,
and discovers a few of her favourite things
T
he first time I went to Austria I in the Leogang Mountains. The hotel is a
was a 19-year-old au pair. I spent ski-in ski-out resort during the season
three months cycling around which means in the summer you can
the mountains with two small set off for a hike straight out of the door.
children in my care and came Leogang Bike Park, one of Europe’s largest
home with calves of steel, a deep mountain biking parks and home to annual
brown tan and a raft of German phrases. championships, is accessible directly from
My next visit came this year after I the hotel and the hotel has four mountain
joined a fitness retreat to Leogang, in the bikes for guests to use. My room looked out
Alps of western Austria, not far from the onto the bike park and I enjoyed watching
German border. Arriving in Salzburg and bikers whizzing down the mountain while
taking the jaw-dropping 90-minute drive sipping a tea on the balcony.
through the mountains, the memories of The highlight of my trip was a two-hour
my happy summer there came back, along hike to Birnbachloch, the source of the river
with the impulse that compels all Brits in Birnbach high up the mountain. En route,
the Alps to start singing the Sound Of Music we passed the Birnbachlochgletscher, one
soundtrack. I had the same thought as all of the lowest glaciers in Central Europe, where groups of locals were making an
those years ago – why don’t more Brits which was used in the 19th century to fill up afternoon of it by barbecuing on open fires.
spend time in the Austrian Alps during the the ice cellars of Munich’s beer breweries. There’s really nothing better than eating
summer? When we think of the Alps we Our guide, nimble as a mountain goat, outdoors after working up a huge appetite.
think of skiing, but in the summer the views got us to refill our water bottles with the Our host, hotel owner Markus Widauer,
are equally breathtaking and there’s so freshest tasting ice cold water at the source had also set up a barbecue in a shady area
much to do, particularly if you enjoy outdoor of the river where we also dipped our toes to and offered us sticks to toast tofu and veggie
activities. cool off. The views were stunning in every burgers on the flames, along with potato
I stayed at the Forsthofalm Timber Hotel direction but the best bit was getting back salad, fruit and fantastic Austrian bread.
which is located at 1050m above sea level down to the bottom, to a barbecue park Austrian food is not traditionally thought
DON’T MISS
:: A massage at the Sky Spa with its 360°
views of the Leogang Mountains and the
valley.
:: A hike up to Birnbachloch. ‘Our host offered us sticks to toast
:: A trip on the Flying Fox, next door to the
hotel, which is one of the world’s fastest and veggie burgers over the flames,
longest steel cable car rides.
and fantastic Austrian bread.’
GETTING THERE
of as vegan-friendly although Markus The menu changes daily, depending
There are regular flights to Salzburg from
told me there’s been a boom in plant- what’s fresh and available, with an
most UK airports. The hotel is a 90-minute
based cooking over the past two years. emphasis on homemade, locally-
journey by car from Salzburg and the hotel
Forsthofalm is targeting vegetarian grown produce. My favourite meals
can arrange a pick up at £150 (170€) return
and vegan customers and there are were the spelt risotto and parsley pesto
for two people. Double rooms start from £124
plant-based options at every meal, pasta but I also enjoyed stacking up my
(141€) per person per night. This includes
with a dedicated vegan section at plate from the salad bar each evening
buffet breakfast, afternoon tea, evening meal
the breakfast buffet. Brilliantly, this and trying the vegan desserts on offer,
and exercise programme.
includes an area to make your own veg such as almond cream tapioca.
and fruit smoothies. ‘I think veganism is part of a bigger
www.veganlivingmagazine.co.uk 93
conversation about living a healthier life,’ windows. Oils are homemade with local
Markus told me. ‘Even if people don’t eat ingredients, and the massages are tailored to
only vegan, they appreciate the opportunity guests depending on what mood you’re in –
to have a healthier evening meal.’ Brain, Energy, Love, Muscle or Soul.
In keeping with the eco-friendly theme, There’s an extensive exercise programme
the hotel roof, walls and ceilings are all and I took a body pump class and several
made from moon timber (harvested during a yoga classes. My favourite took place
waning moon when the sap is lowest, which surrounded by the mountains with the
makes for dry, clean wood) and connected sounds of birds singing and cow bells
together with beech wood rods in place of ringing, as we made our sun salutes. The
nails. Everywhere you go has that fresh, hotel runs regular yoga retreats, but if
woody smell – it’s instantly calming. exercise is not your thing you can simply A RECIPE FROM
Forsthofalm is a family run hotel and sit and relax by the rooftop pool, sipping FORSTHOFALM:
this is very much part of its charm. While champagne while taking in those views, VEGAN BERRY CREAM
Markus manages the hotel, his sister Claudia or there are chillout rooms and funky
runs the Sky Spa which has the best views hammocks to sink into with a good book. 400g mixed berries, eg blackberries,
of any spa I’ve visited. It’s located on the Though nowhere near high enough for raspberries and strawberries
hotel’s rooftop with spectacular 360° vistas altitude sickness, the pure air did cause 100g sugar
of the mountains, through floor to ceiling a little fatigue for a few guests, which is 500g soya cream
common for new arrivals in the Alps. But 100ml of water
this may have been due in part to 7g agar agar
all the stress berries for garnishing
releasing from icing sugar
our bodies, as we Grand Marnier
fully relaxed into
our mountain life. 1 Boil the berries with the sugar and water
Now, I just until soft and thick. Stir in the soya cream.
need to plan a 2 Add the agar agar and simmer for 5
trip back to this minutes while stirring.
magical place in 3 Pour into jars, and leave to set for 3 hours
the winter, when in the fridge.
the surrounding 4 Sprinkle the garnishing berries with the
mountains are thick icing sugar and the Grand Marnier
with snow. Serve.
» forsthofalm.com
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