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S I M P L E • N A T U R A L • H E A L T H Y

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

MUNCH BRUNCH GO BATTY EAT TREATS

VL#11_P.01 [Cover]FEIF.indd 1 17/08/2017 10:40


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W E LCO M E

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.

FLIC EVERETT, EDITOR

98

Win! A vegan break


in leafy west London
... www.veganlivingmagazine.co.uk 
Twitter: @VeganLivingMag
Facebook: @veganlivingmagazine

www.veganlivingmagazine.co.uk 3

VL#11_P.03 [Eds Letter]FEJCABFE.indd 3 16/08/2017 13:06


42
17

72

49

WIN
A TWO-NIGHT
VEGAN BREAK IN
LONDON
98
92
30 46

98

4 VEGAN LIVING OCTOBER 2017

VL#11_P.04-05 [Contents]FEIFJCFEIFFE.indd 4 17/08/2017 10:16


64
CO N T E N T S

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

VL#11_P.04-05 [Contents]FEIFJCFEIFFE.indd 5 17/08/2017 11:36


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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

LIVERPOOL: LABL STUDENT


VEGAN FAIR,
Oct 7th, 10am-4pm
There will be 90 stalls to entice
Liverpool’s huge student
population, but everyone is
welcome. Stalls will be selling
Don't m iss
VEGFEST LONDON
Oct 21st/22nd, 11am-6pm/10am-5pm
The mega-festival celebrates its 5th
anniversary this month, with 15,000
hot and cold global street food – eager vegans rocking up to enjoy
expect many converts. 250 stalls bursting with plant-based
Admission £1, under 5s go free. goodness and ethical fashion and
Mountford Hall, 160 Mount Pleasant, beauty products. The huge Vegan Food
Liverpool L3 5TR, labl.org.uk Village promises 23 global caterers,
and there will be music across two
WEST MIDLANDS VEGAN different stages. The festival caters
FESTIVAL 2017 for all, from lifelong ‘deep vegans’ to
Oct 28th/29th, 10am-6pm the newly curious. There’s the Vegan
The areas’s biggest vegan event, Comedy Corner, Cinema, Activists’
with over 40 talks, cookery Corner and Cookery Demos, plus
demonstrations and live the highlight, VegfestUK’s Award
entertainment. There will be Ceremony.
stalls over several venues, both Advance tickets: £12 adults/£8
in and outdoors. concessions. Under 16s free entry with adults.
Admission £1, kids go free. Olympia London W14 8UX
Wolves Civic, North St, london.vegfest.co.uk/tickets
Wolverhampton WV1 1RQ
veganmidlands.org.uk

MANCHESTER VON VEGAN


ABUNDANCE FESTIVAL
Oct 7th, 11am-5pm
This charming day out offers
V-inspo
live music, willow weaving ‘I am so proud to call
workshops, circus skills, myself vegan – I have
rickshaw rides and even
pottery classes.
protected myself from diseases
Admission £2, kids go free. and saved the valuable lives
Hulme Community Garden Centre, of animals. Think before
28 Old Birley St, Manchester M15 you eat!’
5RG
MILEY CYRUS
veganorganic.net

www.veganlivingmagazine.co.uk 7

VL#11_P.07-11 [News]FEIFFEJCIFJCABFE.indd 7 16/08/2017 17:05


NEWS AND VIEWS

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.

QUORN SALES ARE UP BY 19% AS YOUNGER PEOPLE

fact CUT OUT MEAT – AND 35% OF BRITS NOW HAVE


REGULAR VEGGIE AND VEGAN DAYS.

WHAT’S NEW? SIGN UP


Going sober for
October? You need St
Peter’s Without Gold,
a new zero-alcohol
golden ale from St
Peter’s Brewery, which
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is suitable for vegans. ‘A


full-bodied beer with Plant curious
Everyone else gets recipe boxes – so why shouldn’t vegans
a slightly sweet malt
enjoy them too? That’s why PlantCurious, the UK’s first
flavour combined with exclusively plant-based recipe box service, has just
‘a citrus bitterness’, it’s launched, sending plant-based meals direct to your door.
available nationwide The boxes contain 100 per cent organic vegetables – many
of which are sourced from veganic or stock-free farms –
in 500ml bottles (RRP
condiments, herbs and spices. All boxes come with recipe
£1.49) and on tap. cards and special products, fruit and veg. From £35.
stpetersbrewery.co.uk plantcurious.co.uk

8 VEGAN LIVING OCTOBER 2017

VL#11_P.07-11 [News]FEIFFEJCIFJCABFE.indd 8 16/08/2017 17:05


NEWS AND VIEWS

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
3JN
lasuitewest.com SWANSEA
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

VL#11_P.07-11 [News]FEIFFEJCIFJCABFE.indd 9 16/08/2017 17:05


NEWS ECO -LIVING

It’s easy being green


Do yourself and the planet good and eco up your life

THE URBAN GARDENER

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.

CUT CLOVES IN HALF, DRIZZLE IN OLIVE OIL,

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

10 VEGAN LIVING OCTOBER 2017

VL#11_P.07-11 [News]FEIFFEJCIFJCABFE.indd 10 16/08/2017 17:05


NEWS ECO -LIVING

FORAGE, MON
BRAVE!

Elderberries

Be very careful when foraging


berries – always check against
several images. If you’re 100%
confident, elderberries grow on
trees with rough bark and leaves

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.

Veg puff pastry pie


Whatever the vegetables, make a béchamel
sauce with plant milk, add herbs, salt and
pepper and pour over the veg in a pie dish.
Top with Jus-rol puff pastry, glaze with plant Bag for life
milk, and bake at 200°c for 25-30 minutes Protect your important
for a tasty supper. things from autumn showers
in this cheery oilcloth bag.
£65, Cath Kidston

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

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VL#11_P.12-15 [Celeb]FEJCFEAB.indd 12 16/08/2017 12:24
INTERVIE W

‘I’m the best and the


worst cook. A lot of it
goes in the bin’
Raw, honest and very funny, comedian Lou Sanders tells Niki Waldegrave how
after a few false starts, she’s now a 100 per cent committed vegan – but you
won’t catch her going on about it

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

VL#11_P.12-15 [Celeb]FEJCFEAB.indd 13 16/08/2017 12:24


INTERVIE W

‘I can’t say “teetotal


vegan” – that’s
everyone’s worst
nightmare on a
dating app!’

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

14 VEGAN LIVING OCTOBER 2017

VL#11_P.12-15 [Celeb]FEJCFEAB.indd 14 16/08/2017 12:24


people don’t have vegan options, though. When I went to ridiculous. I took them round anyway because I thought, Lou Sanders: Good at
comedy, bad at cakes.
Japan, I had this little symbol on my phone for ‘vegan’. I ‘Well, at least she knows I’ve tried’. But they were the
just showed people and they’d be like, ‘Urgh’. You could laughing stock! Another friend came around the other
just see them thinking, ‘F*** off, mate’. My friend and day and showed me how to make vegan cakes, so it’s a
I went to a café for dessert recently as we fancied cakes work in progress.
but they didn’t have any vegan cakes so, we kicked up a
fuss. We need choices; vegans be hungry! When I’m not working or attempting crap cakes, I love
going to Hampstead Ladies Pond.
My cooking is very avant-garde. It sounds so antiquated but it’s beautiful and idyllic, and
I’m the best and the worst cook. A lot of it goes in the little ducks swim past you. Mind you, it’s not so great in
bin. I find cakes hard to make and have realised it’s school holidays, when it’s full of posh 16-year-olds.
because I’ve been using the wrong fat — a savoury oil.
They’ve been turning out looking and tasting like wobbly » To see Lou live this month, go to lousanders.com
earwax. I tried to make three different batches of cakes She’s also performing at The Comedy Store in London
for a friend’s son’s birthday recently, but they were Piccadilly on November 6 for Stand Up For Animals 2017

www.veganlivingmagazine.co.uk 15

VL#11_P.12-15 [Celeb]FEJCFEAB.indd 15 16/08/2017 12:24


VL11 Adverts.indd 3 16/08/2017 13:44
VL81-065.indd 65 20/02/2017 21:12:53
SP OOK Y SPECIAL S

HAPPY
HALLOWEEN

Throw a Halloween gathering to thrill adults and kids, with


our dastardly, delicious spread of fearful favourites
RECIPES AND STYLING LIZ MARTIN IMAGES © MICHAEL DANNENBERG

www.veganlivingmagazine.co.uk 17

VL#11_P.17-23 [Haloween]FEIFFEJCIFJCABFE.indd 17 16/08/2017 12:26


SP OOK Y SPECIAL S

GHOULISHLY
GOURMET
BRUSCHETTA
Serves 4
Prep 20 mins plus cooling
Cook 10 mins

For the toasts


5 tbsps olive oil
2 cloves garlic, crushed
2 tbsps fresh chopped mixed herbs eg
rosemary, sage, thyme
sea salt and freshly ground black pepper
8 small or 4 large slices vegan sourdough,
halved
½ tsp ground cinnamon
1 apple, cored, deseeded and sliced
8 small blackberries
1 tbsp maple syrup
15g pecans, roughly chopped
KETS
BEASTLY BATS IN BLAN
1 avocado, stoned, peeled and sliced

For the pesto


during cooking.
Serves 4-6 remaining 1 bunch basil
2 Scatter the walnuts over the
Prep 45 mins plus cooling prepared sma ll bak ing shee t and bake below 20g rocket leaves
Cook 45 mins il lightly toasted. 1 clove garlic
the peppers for 6 minutes, unt
allow to cool. 2 tbsps olive oil
ed and thickly Remove from the heat and
2 red peppers, cored, deseed 3 Meanwhile heat the rem ainin g oil in a small pan
sliced onio ns for abo ut 10 minutes, over 1 For the toasts: Preheat the oven to
and cook the
2 tbsps oliv e oil until softened
a gentle heat, stirring occasionally 190°c/380°f/gas 5. Line a small baking
75g wal nut piec es the hea t and allow to sheet with paper and set aside. Mix
and golden. Remove from
2 red onions, sliced cool thoroughly. together the 4 tbsps of the olive oil, garlic,
ghly chopped plus
50g sundried tomatoes, rou 4 Remove the peppers from the
oven and herbs and seasoning until well combined.
2 tbsps of the jar oil the pep pers , waln uts, sun dried tomatoes Brush over the bread- slices and place
transfer
map le syru p juic e, garlic, paprika on the baking sheet. Bake for about 10
1 tbsp and oil, maple syrup, lemon
juice 1 lemon food proc esso r and blend on minutes, until crispy. Remove from the
and seasoning to a
1 clove garlic, chopped pulse, until smo oth . Allo w to coo l. heat and allow to cool.
1 tsp smoked sweet paprika 5 Reduce oven temperature 190
°c/380°f/gas 5. 2 Heat the remaining olive oil in a pan
fres hly gro und blac k pep per and spread the
salt and surf ace and add the cinnamon and apple slices
sea Lay the wraps on a work
4 vegan tortilla wraps the flat brea ds with in 1cm of and cook over a gentle heat for about
d pepper paste over
20 pitted black olives, choppe the edge and leav ing a 6cm circ le in the centre 5-6 minutes, turning occasionally, until
3 tbsps sma ll cap ers olive s, cap ers and golden. Remove pan from the heat and add
fresh basil clear. Scatter over the onions,
4 tbsp s rou ghly cho ppe d qua rter s. blackberries, maple syrup and pecans and
basil. Cut the wraps into
2 tbsps garlic olive oil 6 Working with 1 triangle at a
time, roll up from allow to cool.
nigella seeds, to sprinkle the wider side to crea te a croi ssan t shape and 3 For the pesto: using a food processor or
t seam side
°c/4 00°f/gas 6. Line arrange on the large baking shee hand blender, whizz all the ingredients and
1 Pre hea t the ove n to 200 scat ter ove r nigella seasoning until blended.
e baking sheet down. Brush with oil and
2 small baking sheets and 1 larg seeds. Bake for 15 min utes , unt il gold en and 4 Spread the pesto over the toasts. Top
the peppers and
with baking paper. Toss together heated thro ugh . with avocado slices and then apple mixture.
the small baking
1 tbsp of the olive oil in one of e Not Suitable For Freezing. Arrange on a plate. Season and serve.
utes, stirring onc
sheets and bake for 25-30 min Not Suitable For Freezing.

18 VEGAN LIVING OCTOBER 2017

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www.veganlivingmagazine.co.uk 19

VL#11_P.17-23 [Haloween]FEIFFEJCIFJCABFE.indd 19 16/08/2017 12:26


MESMERISING
‘SAUSAGE’
MUMMIES
WITH ROASTED
TOMATO SALSA
Prep 30 mins plus chilling and
cooling
Cook 1 hr
Serves 4

10 medium tomatoes on the


vine, halved
1 ½ tbsps olive oil
sea salt and freshly ground blac
k pepper
2 cloves garlic, chopped
1 x 320g packet ready-rolled
vegan puff
pastry
8 vegan sausages
juice of ½ lime
½ tsp ground cumin
1 small red onion, chopped
2 tbsps fresh chopped coriand
er
25g jalapeños, chopped
1 tsp maple syrup
1 red chilli, finely chopped, opti
onal
fresh coriander to garnish
soya milk, for brushing

1 Preheat the oven to 190°/38


0°f/gas
5. Line a small baking sheet with
paper
and place the tomatoes on top.
Drizzle
over olive oil and seasoning. Roa
st for 20
minutes. Remove from oven and
scatter
over garlic and bake for a furt
her 10
minutes until golden. Remove
from heat.
2 Meanwhile, unroll pastry and
cut into
strips. Then wrap the strips arou
nd the
sausages, leaving a gap towards
one end.
Place on the prepared baking
sheet and
cover and chill for 30 minutes
.
3 Place half the hot tomatoes
and any
pan juices in a food processor
(or use a
hand blender) and blend the tom
atoes
with the lime juice and cumin ‘Sausage’
until roughly
chopped. Allow these, plus the mummies ca
remaining n be
tomatoes, to cool completely. made up to
Step 4 and
4 Meanwhile brush the pastry chilled in th
e fridge.
with soya Salsa can al
milk and bake for 25-30 minutes so be prepar
, until ed in
well risen and golden. advance an
d chilled for
up
5 Roughly chop the cooled tom to 3 days in
the fridge.
atoes
and stir into the tomato salsa
with the
remaining ingredients. Remove
the
sausages from the oven and allo
w to cool
for 10 minutes. Serve with the
salsa and
scatter over coriander.
Not Suitable For Freezing.

20 VEGAN LIVING OCTOBER 2017

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SP OOK Y SPECIAL S

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

VL#11_P.17-23 [Haloween]FEIFFEJCIFJCABFE.indd 21 16/08/2017 12:27


che
Watch the gana
fully as it can
care
icken su dd en ly and
th
adable. If this
become unspre
at the chocolate
happens, rehe
and stir
only very slightly
th again.
well until smoo

22 VEGAN LIVING OCTOBER


JULY 2017 2017

VL#11_P.17-23 [Haloween]FEIFFEJCIFJCABFE.indd 22 16/08/2017 12:27


SP OOK Y SPECIAL S

WEIRD WEB
PUMPKIN CAKE
Serves 6
Prep 20 mins plus cooling and chilling
Cook 35 mins

For the cake


225g light brown muscovado sugar
160ml vegetable oil
4 tbsps orange juice
75g canned cooked pumpkin
150g grated carrots
50g plain chocolate, melted
1 tsp vanilla extract
200g self raising flour
3 tbsps vegan cocoa powder, sieved
1 tsp baking powder
1/4 tsp ground cinnamon
1/4 tsp mixed spice
pinch of salt

For the ganache


225g plain chocolate, broken into pieces
200ml coconut cream
1 tbsp maple syrup

For the topping To ma


ke this
melted vegan milk chocolate (1 bar) child-f
riendly
remov
e the P
increa rosecc
1 For the cake: preheat the oven to 180°c/380°f/gas se the o,
juice a orange
4. Parchment-paper line a 20cm loose bottomed nd top
up wit
cake tin and set aside. 100ml h
water.
2 In a large bowl, lightly beat together the sugar,
oil and orange juice until well combined. Stir in
pumpkin, carrots, chocolate and vanilla extract. Sift
in the flour, cocoa powder, baking powder, cinnamon,
spice and salt and fold in until well combined.
3 Pour into prepared tin and bake for 50-55 minutes
or until a skewer inserted into the middle comes out
clean; cover with foil if cake is browning too quickly.
Remove from heat and allow to cool for 5 minutes;
BOOZY BLOOD
O
SPARKLING ‘LEM RANGE
transfer to a wire rack and allow to cool completely.
4 Place the chocolate, coconut cream and maple
syrup in a small saucepan and heat gently, stirring
occasionally until melted and well combined.
O N A D E’
Serves 4-6
Remove from the heat and allow to cool, stirring Prep 15 mins plus ma
rinating
occasionally until thick enough to spread. Cook none 1 Using a peeler peel
the zest from 1 lemon
5 Halve the cake and use a third of the ganache and then squeeze the
juice from all the lem
to sandwich back together. Spread the remaining 7 lemons into a bowl. Add the ons
pared lemon zest.
ganache over the top and sides of the cake. 100g caster sugar 2 Stir in sugar, cove
r and leave to infuse
6 For the topping: Line a baking sheet with 300 – 400ml blood hours, stirring occas for 4
orange juice ionally.
parchment paper and pipe melted chocolate over the ice cubes 3 Strain through a sie
ve into a large jug.
paper in spider shapes. Leave to set. orange slices Add the orange juice
, ice and orange
7 Pipe chocolate over the cake in a messy web, and 1 x bottle of Prosecco slices and stir. Pour
in Prosecco and stir.
allow to set. Attach spiders. Serve immediately.
Not Suitable For Freezing.

www.veganlivingmagazine.co.uk 23

VL#11_P.17-23 [Haloween]FEIFFEJCIFJCABFE.indd 23 16/08/2017 12:27


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LIVING EASY.
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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

VL#11_P.25 [Seasonal Ingredients]FEJCFEAB.indd 25 16/08/2017 12:28


Vegg i ng ou t
What could be better than a bowl full of goodness for your supper? These gorgeously balanced
dishes are fast to make and guaranteed to satisfy after the toughest day. Just assemble the
bowl, then drizzle or pour the sauce on top

26 VEGAN LIVING OCTOBER 2017

VL#11_P.26-33 [Seasonal Suppers]FEIFFEIF2FEIFJCFEAB.indd 26 16/08/2017 12:29


SE A SONAL SUPPERS

Squash, carrot & lentils with coconut & turmeric cream


Serves 1

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.

Spicy red sauerkraut


1 kg red cabbage pack the ingredients tightly, increasing the brine longer it ferments, the tastier it becomes, but I
1 lime production and forcing the oxygen out of the jar. encourage you to start tasting your ferment on day
4-5cm fresh ginger Make sure that all the bits of ingredients are well 3 so you know how the taste develops with time.
4-5 garlic cloves under the brine, as contact with air might make 6 Check the kraut regularly to make sure the
1-2 tsp chilli flakes them rot and go mouldy. When you pack the jar, cabbage is submerged under brine, open the jar
unrefined sea salt leave about 5cm free below the rim to allow for the slightly to release some air pressure that might
juice to rise without spilling over. Close the lid, but it build up. If you see that the cabbage is dry on the
1 Trim off all the wilted or damaged leaves from a should not be airtight; if there is a rubber washer on top and the brine is well below, then press down
head of cabbage and cut out the core. Now weigh the lid, just close the lid without using the washer to the cabbage using your fist until the brine comes
the cabbage to determine how much salt you will prevent the built-up CO2 from spitting in your face on top. When the sauerkraut is ready, store the jar
need later. The ratio is 1 tbsp salt per 1 kg cleaned when you open the jar. in a cool place like a pantry or fridge to slow down
and cored cabbage. 4 Place the jar in an unobtrusive and preferably dark the fermentation process. Remember that the
2 Shred or julienne the cabbage and put in a mixing corner of the kitchen (I cover the jar with a towel) fermentation process is going on even in the fridge,
bowl. Add the correct amount of salt and, using where it won’t be in anyone’s way but where you but just much slower. Sauerkraut generally keeps
your hands, massage the cabbage to release the will not forget about it. Leave it to ferment at room well in the fridge for up to a year. At some point
juices. The salt draws water out of the cabbage and temperature. Check the sauerkraut daily to ensure it might start losing flavour and become soft and
helps create the brine in which the cabbage can it is still submerged or floating in brine. Generally, unpalatable – this is when the bacteria is dying out.
ferment and sour without rotting. The salt also has on the second or third day, you will see the brine
the effect of keeping the cabbage crunchy by rise to the top, then later it will go down again. You
inhibiting organisms and enzymes that soften it. If might see some white bubbly scum forming at the
not enough water is released, redistribute the salt as top of the jar. Just skim it off and don’t worry if
much as you can and leave the cabbage to sit for 30 you leave some behind; this is the result of contact
minutes – 3 hours. To check if there is enough juice, with the air and is a normal part of the fermenting
squeeze a handful of the cabbage – you should see process. Rinse the lid if necessary. Always
juice dripping off and a small pool of it should be remember to keep the ingredients well under or
visible at the bottom of the bowl. If there is still not floating in brine. After the first 5 or 6 days the
enough juice, massage the cabbage a bit more and activity will be less pronounced, so you can check SUPPER LOVE
BY DAVID BEZ,
leave for another hour or so. your ferment every other day instead of daily.
QUADRILLE,
3 You can now pack the cabbage. Use a sterilized 5 Ferment the kraut at room temperature for £16.99
jar and add a little cabbage at a time. Tamp it down around 20-25 days so that all the strains of
with a kitchen utensil like a rolling pin; this helps to beneficial bacteria have a chance to form. The

www.veganlivingmagazine.co.uk 27

VL#11_P.26-33 [Seasonal Suppers]FEIFFEIF2FEIFJCFEAB.indd 27 16/08/2017 12:29


SE A SONAL SUPPERS

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.

28 VEGAN LIVING OCTOBER 2017

VL#11_P.26-33 [Seasonal Suppers]FEIFFEIF2FEIFJCFEAB.indd 28 16/08/2017 12:29


Buckwheat, cauliflower & beetroot with tahini sauce
Serves 1

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

VL#11_P.26-33 [Seasonal Suppers]FEIFFEIF2FEIFJCFEAB.indd 29 16/08/2017 12:30


30 VEGAN LIVING OCTOBER 2017

VL#11_P.26-33 [Seasonal Suppers]FEIFFEIF2FEIFJCFEAB.indd 30 16/08/2017 12:30


SE A SONAL SUPPERS

Al l y ou ca n ea t If you have allergies, finding delicious food can be hard – these


tasty, satisfying free-from recipes are the answer. And, if you
don’t have allergies, enjoy them anyway – it’s all good

Lemon streusel basil blackberry muffins


Makes 12 standard-size muffins and dates in a small bowl. Let them soak 6 Spoon the batter into the prepared
for about 20 minutes. Drain the dates muffin tin, dividing it evenly. Each cup
Muffins and keep the water. Add the dates to a should be about three-quarters full.
2 cups Gluten-Free Flour Mix (see below) food processor. Purée until combined. 7 To make the streusel: Whisk together
2 tsps minced, dried basil While the machine is still running, add the the coconut sugar, date paste, oats, and
2 tsps baking powder reserved water, 1 tbsp at a time, until the lemon zest in a small bowl. Top each
1 tsp baking soda dates are combined and the mixture is muffin with the streusel, dividing it evenly,
2 tsps grated lemon zest somewhat smooth. You should only need and then top with the remaining 1/4 cup
½ tsp guar gum 2-3 tbsps of the water. Set aside the date blackberries.
¼ tsp fine sea salt paste. 8 Bake the muffins until they are a light
1/8 tsp ground cardamom 3 To make the muffins: Whisk together golden brown and bounce back slightly
1/4 cup apple sauce the all-purpose flour, basil, baking powder, to the touch, about 18 minutes. Rotate
1/4 cup coconut nectar baking soda, lemon zest, guar gum, salt, the muffin tin from front to back halfway
3 tbsps freshly squeezed lemon juice and cardamom in a large bowl. Make a well through baking.
1/2 tsp lemon extract in the middle. 9 Transfer the muffin tin to a wire rack,
1/4 tsp stevia powder 4 Add the apple sauce, coconut nectar, and let it sit for 10 minutes before
1/3 cup vegan, soya-free vanilla yogurt lemon juice, lemon extract, and stevia, removing the muffins to cool completely.
3/4 cup coconut milk and stir to combine. Add the yogurt and 10 Keep the muffins in an airtight
3/4 cup organic blackberries, cut in half, coconut milk, and stir until the liquid is container for up to 3 days, or wrap and
divided absorbed and the batter is smooth. freeze for up to 3 months.
5 Fold in 1/2 cup of the blackberries, and stir
Date paste to incorporate.
1 cup water
10 Medjool dates, pitted

Lemon streusel ALL-PURPOSE GLUTEN-FREE FLOUR MIX


1/2 cup coconut sugar
Makes 3 cups 1 Whisk together the tapioca flour,
1/4 cup date paste (see above)
sorghum flour, millet flour, ivory teff
2 tbsps gluten-free oats, ground
1 cup tapioca flour flour, and quinoa flour in a large bowl.
1 tsp grated lemon zest
3/4 cup sorghum flour 2 Pour the flour mix into a large
3/4 cup millet flour zip-top bag or freezer-safe airtight
1 Preheat the oven to 177°c/350°f/gas
1/4 cup ivory teff flour container. The mix will stay fresh for
4. Line a standard 12-cup muffin tin with
1/4 cup quinoa flour up to 1 year in the freezer.
paper baking cups.
2 To make the date paste: Place the water

www.veganlivingmagazine.co.uk 31

VL#11_P.26-33 [Seasonal Suppers]FEIFFEIF2FEIFJCFEAB.indd 31 16/08/2017 12:31


Pot pie primavera

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

1 Preheat the oven to 190°c/375°f/gas 5.


Place 6 8-ounce ramekins on a 15 × 10-
inch baking sheet.
2 To make the crust: Add the beans to a
food processor and blend until smooth.
Add the sorghum flour, tapioca flour, and
salt; pulse until the dough looks crumbled.
Add the coconut milk, 1 tbsp at a time, and
pulse until the dough comes together.
3 Take dough out of the food processor, 6 Combine the tapioca flour and cold of parchment on top of the dough. Roll
form into a disk, wrap it in plastic, and water in a bowl and stir until a paste forms. out the dough until it is a little less than
place it in the fridge for 30 minutes. Whisk this mixture into the sauté pan. This 1/4 inch thick. Remove the top piece of
4 To make the filling: Heat the onion in a helps prevent lumps. Add the coconut parchment.
medium sauté pan over medium heat and milk and simmer for 5 minutes, stirring 9 Place each ramekin upside down on top
stir until fragrant, about 1 minute. occasionally. of the dough and cut around it, adding
5 Add the coconut aminos, butternut 7 Add the kale and pepper, and cook until about a 1/2 inch for the overhang. Reuse
squash, garlic, celery, carrots, corn, the kale softens and turns bright green, any scraps of dough by rolling them out
mushrooms and smoked paprika and about 2 minutes. again and cutting out more circles until
cook, stirring occasionally, until the spices 8 Take the dough out of the refrigerator, you have 6 all together.
become fragrant, about 2 minutes. Add place it on a lightly floured piece of 10 Add the filling to each of the ramekins
the vegetable broth and stir to combine. parchment paper, and place another piece almost to the top, dividing it evenly.

32 VEGAN LIVING OCTOBER 2017

VL#11_P.26-33 [Seasonal Suppers]FEIFFEIF2FEIFJCFEAB.indd 32 16/08/2017 12:30


SE A SONAL SUPPERS

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.

The ultimate veggie pad thai


Serves 8 mirin, rice vinegar, ginger, and red pepper
flakes in a small bowl.
1 x 225g pack of brown rice pad thai 3 To make the veggies: Add 1/4 cup of
noodles the chopped spring onions to a medium
3/4 cup sunflower seed butter 1/2 cup sauté pan over medium heat and stir until
coconut aminos fragrant, about 1 minute.
1/4 cup mirin (Japanese rice cooking wine) 4 Add the coconut aminos, garlic,
1/4 cup rice vinegar jalapeño, and red pepper flakes and cook,
1 tbsp grated fresh ginger stirring occasionally, until the spices
1 tsp red pepper flakes become fragrant, about 2 minutes.
5 Add the coconut nectar, baby pak choi,
Veg carrot, red cabbage, and green beans,
1/2 cup chopped spring onions, divided and cook until the vegetables become
1/4 cup coconut aminos tender, about 4 minutes. Add 1/2 cup of the
3 cloves garlic, minced coriander and stir to incorporate.
1 jalapeño, seeded and minced 6 Add the lime juice, sauce, and noodles,
1 tsp red pepper flakes and stir to combine. Top with the
1 tbsp coconut nectar remaining 1/4 cup spring onions and ½ cup
1 cup shredded baby pak choi coriander and serve.
11 Place the circles of dough over each 1 carrot, peeled and finely shredded
ramekin and pinch around the edge to seal. 1 cup shredded red cabbage
Crimp the edges with a fork and make 4 1 cup chopped green beans
little slits on top with a paring knife. 1 cup chopped fresh coriander, divided
12 To make the glaze: Whisk together the 1/4 cup freshly squeezed lime juice
maple syrup and the nutritional yeast in a
small bowl. Brush the tops of each pie. 1 To make the noodles: Cook the pad RECIPES EXTRACTED FROM
13 Bake the pot pies until the crusts turn a thai noodles according to the package SWEET, SAVORY AND FREE, BY
DEBBIE ADLER, IMAGES ©
light golden brown, about 25 minutes. instructions. Drain in a colander and rinse
CARL KRAVATS, BENBELLA
14 Transfer the baking sheet from the under cold water. BOOKS £14.99
oven to a wire rack, and let it sit for 10 2 To make the sauce: Mix together the
minutes before serving. sunflower seed butter, coconut aminos,

www.veganlivingmagazine.co.uk 33

VL#11_P.26-33 [Seasonal Suppers]FEIFFEIF2FEIFJCFEAB.indd 33 17/08/2017 10:11


FOOD NEWS

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

EVERYBODY FREEZE! BATCH-BAKE JACKET POTATOES


AND BUNG THEM IN THE FREEZER FOR QUICK AND EASY
LUNCHES OR SPEEDY SUPPERS. FOR BEST RESULTS, UNDER-
COOK SLIGHTLY TO ALLOW FOR RE-HEATING. ONCE COOL,
WRAP IN FOIL OR INDIVIDUAL FREEZER BAGS, AND POP IN
THE FREEZER. RE-HEAT IN A HOT OVEN IN FOIL.

34 VEGAN LIVING OCTOBER 2017

VL#11_P.34-37 [Food News]FEJCIFJCFEAB.indd 34 16/08/2017 12:32


Recipe
created on
behalf of Love
Canned Food
lovecannedfood.
FEED A CROWD com

MIXED BEAN PICCADILLO


Serves 6 1 x 400g can of mixed beans tomatoes, water, tomato purée and
1 x 400g can of kidney beans chilli powder and cook for around 20
2 tbsps of vegetable oil 1 can of sweetcorn minutes until the flavours begin to
1 onion diced 300g of cooked white rice marinade together.
2 cloves garlic finely diced 3 Add the beans and sweetcorn and
salt and pepper optional – a large handful of coriander cook the mixture for a further 10/15
1 green or red chilli finely diced minutes, check for seasoning and add
1 x 400g can of chopped tomatoes 1 In a large saucepan, warm the oil and extra salt and pepper if desired.
300ml pint water add the onion and garlic. Cook until 4 Serve up with some fluffy white rice
1 tbsp tomato purée soft. and a sprinkling of chopped coriander.
1 tsp chilli powder 2 Add the chilli, salt, pepper, chopped Approximate price per head: 66p.

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

VL#11_P.34-37 [Food News]FEJCIFJCFEAB.indd 35 16/08/2017 12:32


FOOD NEWS

Yes Ve gan! Hayley Smith, 29, from London owns PR agency


boxedoutpr.com. She has been vegan for two months,
after being veggie for three years

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

36 VEGAN LIVING OCTOBER 2017

VL#11_P.34-37 [Food News]FEJCIFJCFEAB.indd 36 16/08/2017 12:32


TRIED AND TESTED:
VEGAN SAUSAGES

Splash or save An autumnal essential – but which sausage


offers you the most banger for your buck?
As the nights draw in, who can resist a
steaming mug of hot chocolate, made up VEGIDELI SAGE &
with warm almond or hazelnut milk? SAVE FOR MARJORAM
YOUR EVERYDAY Succulent, herby and
HOT CHOC NEEDS, with an excellent bite
YOU CAN’T GO WRONG and consistency, these
WITH TESCO’S PURSE- sausages can be eaten
FRIENDLY AND VEGAN- straight from the packet.
FRIENDLY TRADITIONAL Even better slightly
DRINKING
CHOCOLATE, £2.48
warmed and served with
gravy and mash though
H
WINNER
FOR 500G – our winner!
£2.69, vbites.com

SPLASH FRY’S BRAAI-STYLE


PAXTON’S SPICED COUNTRY HERB
DARK VEGAN HOT Irresistible with
CHOCOLATE – PURE onion gravy, perfect
DECADENCE IN A MUG. in a roll with
MAKES A GREAT GIFT, TOO. ketchup, and great
£8.50 FOR 220G TIN, with scrambled
PAXTONCHOCOLATE. tofu for a hearty
COM breakfast. Well worth
stocking up on.
£3.39, Waitrose

DEE’S LEEK AND


ONION WITH IRISH
DULSE
VEGANOMICS A real one-of-a-
kind in terms of
CHECK OUT flavour – this is not
CLEARANCE your average vegan

FOOD RETAILERS banger. We loved it


hot-dog style in a
FOR BARGAIN bun, with a dash of mustard.
BUYS THAT ARE A real find.
EITHER SHORT- £3.99, ocado.com

DATED OR JUST LINDA MCCARTNEY VEGAN SAUSAGES


PAST THEIR BEST- Reliable, easy
BEFORE DATE. to source, and a
freezer staple for
WE FOUND all your sausage-
LOADS OF VEGAN based dishes.
ESSENTIALS, FROM Labelled on the
box as vegetarian,
STORE CUPBOARD but part of Linda
MUST-HAVES TO McCartney’s vegan
VITAMINS ON range, you can’t go
wrong with these
APPROVEDFOOD. sausages.
CO.UK £1.95, Tesco

www.veganlivingmagazine.co.uk 37

VL#11_P.34-37 [Food News]FEJCIFJCFEAB.indd 37 16/08/2017 12:33


38 VEGAN LIVING OCTOBER 2017

VL#11_P.38-41 [Cooking Classes]FEIFFEJCFEAB.indd 38 17/08/2017 10:05


LE ARNING CURVE

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

BEST FOR BAKING multi-seeded loaves and classic the school’s


KITCHEN SKILLS EVENING Italian doughs which can be used calendar BEST FOR SPICING
CLASSES AT DEMUTHS for focaccia and making your and is a IT UP
COOKERY SCHOOL, own pizza. Then sit down and great place VEGAN INDIAN STREET FOOD
SOMERSET enjoy the fruits of your labour, to start if AT VEGETARIAN SOCIETY’S
Established by pioneering with dinner and wine included. you’re new to cooking from COOKERY SCHOOL,
vegetarian chef Rachel Demuth, » Kitchen Skills: Bread Making scratch or veganism. From basic CHESHIRE
this renowned cookery academy Evening Class, Tuesday 3rd pasta sauces to veggie curries, T he wel l-k now n
in Bath offers a wide range of October 2017, 6.30pm-9pm. the day walks you through cookery school at the
different classes for £65 (20% off if you book all five a set of really useful recipes Vegetarian Society’s
groups of around 16 evening classes). for both midweek and special he a d qu a r t e r s in
people. The Kitchen demuths.co.uk occasions, giving you a brilliant Cheshire celebrates
Sk i l l s e ve n i n g collection of staple dishes to try all aspects of veggie
classes cover five at home. The promise is that cooking, with loads
different areas — every recipe is quick to assemble of interesting courses to suit
knife skills, sauces, BEST FOR and can be prepared and cooked vegans. Bringing together the
stock s, pa st r y BEGINNERS in less than 20 minutes. B&B current trend for street food
making, cooking with grains MEALS IN MINUTES AT OUR accommodation is also on offer and modern Indian cooking,
and bread making – and can be LIZZY, WORCESTERSHIRE if you fancy making a weekend this inspiring class focuses on
booked as a set or individually. Classes are relaxed and intimate out of it. authentic Indian savouries,
Join the Bread Making group to at friendly cookery school Our » Meals in Minutes, Sunday 12th known as chaat, which are sold
learn how to make a range of Lizzy, based in the picturesque November, 10am-3.45pm. £80 by Indian street food vendors.
yeasted breads, starting with a setting of the Malvern hills. per person (or 2 places for £155). The school’s very own ‘Spice
basic white loaf and moving onto Meals in Minutes is a regular on ourlizzy.com Girls’, Nina and Sumita, lead the

www.veganlivingmagazine.co.uk 39

VL#11_P.38-41 [Cooking Classes]FEIFFEJCFEAB.indd 39 16/08/2017 12:34


LE ARNING CURVE

‘THE CHEF’S ENERGY, ENTHUSIASM AND KNOWLEDGE MAKE HIM A GREAT


TUTOR AND ENSURE YOU’LL HAVE A GOOD TIME LEARNING AS YOU COOK.’

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.

40 VEGAN LIVING OCTOBER 2017

VL#11_P.38-41 [Cooking Classes]FEIFFEJCFEAB.indd 40 16/08/2017 12:34


BEST FOR
ONE-TO-ONE
COOKING CLASSES BY
JAY MORJARIA, GREATER
LONDON
Korean chef, and founder of
meat-free cookery school Sutra
Kitchen, Jay Morjaria offers
cooking classes in your own
home (anywhere
within
the M25, or
outside of it for an
additional fee).
Jay arrives with
all the kit and
ingredients you
need to cook vegan
versions of traditional Korean
dishes such as japchae (sweet
and sour glass noodles),
kimjeon (kimchi pancakes) and
bibimbap. The chef’s energy,
enthusiasm and knowledge
make him a great tutor and
ensure you’ll have a good time
learning as you cook, and eat.
» Jay Morjaria classes, from £55
per person.
jaymorjaria.com

BEST FOR MIDDLE


EASTERN
VEGAN AND VEGETARIAN
MEZZE AT SILK ROAD, DUBLIN
Silk Road Café has been serving
veggie-friendly dishes to the
people of Dublin for 14 years,
and now has its
own dedicated
cookery school.
Classes are small
and relaxed, led
by proprietor
chef Abraham
Phelan. The
mezze workshop covers a
delicious sharing feast, such
as Palestinian mahshi (stuffed
vegetable), as well as Middle
Eastern staples like falafels,
hummus and baba ghanoush.
»Vegan/Vegetar ian Mezze,
Tuesday 10th October, 6.30pm-
8.30pm. €65 per person.
silkroadkitchen.ie

www.veganlivingmagazine.co.uk 41

VL#11_P.38-41 [Cooking Classes]FEIFFEJCFEAB.indd 41 16/08/2017 12:34


GEORGIAN TIMES

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

Badrijani nigvzit or aubergine rolls Source blue


fenugreek from
There are so many recipes for stuffed ½ tsp Green Adjika (see box — 2 While the aubergines are piccantino.
co.uk
aubergines in the Caucasus — some optional) cooking, make the stuffing.
simple, some more complicated. seeds of 1 small pomegranate Fry the onions in the
I tasted this in my beloved city of sea salt flakes, if needed remaining 2 tablespoons of
Zugdidi (western Georgia) and this is oil until golden, then leave to cool
just how I have been taught to make it. 1 Heat 4 tbsps of the oil in a large frying and strain off any excess oil. Meanwhile,
It’s as filling as it is delectable. pan or griddle pan, add the aubergine blitz the walnuts until really finely ground
halves cut side down and allow to colour. in an electric spice or coffee grinder.
Serves 4 Flip them, then reduce the heat and Mix together the ground walnuts, cooled
cover the pan with a lid. The aubergine strained onions, garlic, herbs and both
6 tbsps sunflower oil slices need to be cooked through, soft adjikas, if using, or cayenne. Taste and add
2 large aubergines, halved lengthways and malleable, so it may take up to 20 salt if needed, then gently stir through
2 onions, diced minutes for this to happen — be patient. half the pomegranate seeds.
100g walnuts If you prefer, brush the aubergine halves 3 Drain the aubergine halves on kitchen
1 garlic clove, crushed with the oil, sit them cut side up on a paper. Spread a tablespoon of the stuffing
1 small bunch of flat leaf parsley, leaves baking tray and roast in a preheated along each aubergine half, then fold in
picked and finely chopped oven at 200°c/400°f/gas 6, for 15–20 two. Place a tiny bit of the stuffing on top
1 small bunch of coriander, stalks and all, minutes until nice and golden, then flip and add a few more pomegranate seeds
finely chopped and cook for a further 15 minutes until to garnish.
½ tsp Red Adjika Salt (see box) the aubergines seem soft enough to be
or some cayenne pepper folded in two.

42 VEGAN LIVING OCTOBER 2017

VL#11_P.42-45 [KAUSKASIS]FEABFE.indd 42 16/08/2017 12:36


RED ADJIKA SALT
Makes about 750g

200g ground blue fenugreek


100g ground coriander
65g dried marigold petals or
powder
40 garlic cloves, peeled
100g cayenne pepper (or the same
quantity of fresh red chillies if you
want to make a wet paste)
200g sea salt flakes

Bash everything together using a


pestle and mortar, or pass through
a mincer. What you will end up
with essentially is a flavoured salt,
so use it sparingly. It will keep for
a couple of months in an airtight
container in a cool, dry place.

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

2 celery sticks, roughly chopped


1 bunch of coriander, leaves, stalks
and roots (if the roots are
available,
well washed)
1 bunch of flat leaf parsley, stalks
and all
1 bunch of basil, stalks only
5 garlic cloves, roughly chopped
10 green chillies (leave the seeds
in if you like it hotter)
20g sea salt flakes

Blitz everything together in


a powerful blender or food
processor. You will end up with a
wet, green paste.
Store in the refrigerator for up to
1 month.

www.veganlivingmagazine.co.uk 43

VL#11_P.42-45 [KAUSKASIS]FEABFE.indd 43 17/08/2017 10:04


44 VEGAN LIVING OCTOBER 2017

VL#11_P.42-45 [KAUSKASIS]FEABFE.indd 44 16/08/2017 12:37


GEORGIAN TIMES

Beets, plums, and


bitter leaves
I have also tried this with blackberries
and blackcurrants instead of plums
and it worked wonders — beetroot
loves any dark, rich fruit that has
a little acidity. You can use any
bitter crunchy vegetable instead of
radicchio, too. Chicory would work
well, as would sliced, cultivated
dandelion.

Serves 4–6

2 tbsps rapeseed or mild olive oil


500g beetroot, peeled and quartered
5 plums, stoned and quartered
1 tbsp red wine vinegar
150g Treviso (or ordinary) radicchio
1 red chilli, seeds in, sliced
2 tsps maple syrup
2 garlic cloves, crushed
2 tsps sesame seeds, toasted
a handful of soft herbs — dill and
coriander work really well here (optional)
sea salt flakes

1 Preheat the oven to 200°c/400°f/


gas 6.
2 Add the oil to a roasting tray and heat it
in the oven for 5 minutes. Turshulash-style roots and beans
3 Add the beetroot, plums and vinegar
to the roasting tray, season with salt and Turshulash, which literally translates for about 15 minutes or until the roots
roast for 30 minutes. as ‘sour dinner’, is traditionally are tender. Using a slotted spoon, remove
4 Leaving a little of the stalk in place, a gorgeous seven-bean (or rather the vegetables from the water in the
slice the radicchio into thin wedges. Add legume including chickpeas, green saucepan and set aside.
it to the beetroot tray with the chilli, and red lentils, as well as corn), carrot 2 Add the squash and quince to the pan.
maple syrup and a bit more salt, and give and beetroot combo from Lankaran. Bring to the boil and then reduce the
it all a good stir. Roast for a further 10 heat and simmer for about 15 minutes or
minutes. Serves 6 as a side or 3 as a main until the squash is tender and quince is
5 Add the garlic and stir it through the soft but still a little al dente. Remove the
contents of the tray, then remove the 500g celeriac, peeled and cut into 2cm squash and quince to the bowl with the
tray from the oven. dice other vegetables.
6 Sprinkle over the sesame seeds and 500g candy or regular beetroots, peeled 3 Add the maple syrup to the vegetable
herbs (if using) and serve. and cut into 1cm dice cooking liquid and reduce over a high
2 ripe tomatoes, grated heat until only about 200ml is left in
1kg squash, peeled and cut into 2cm dice the pan. Remove from the heat, return
250g quinces, peeled, cored and diced the vegetables to the pan and stir them
2 tbsps maple syrup through, then leave to cool completely.
3 tbsps tamarind paste 4 You should end up with a kind of a salad
400g can red kidney beans, drained with a loose dressing that tastes strongly
KAUKASIS BY OLIA HERCULES sea salt flakes of all the vegetables and has a sweet and
IS PUBLISHED BY MITCHELL sour note.
BEAZLEY, £25 (OCTOPUSBOOKS.
1 Put the celeriac and beetroots into a Mix the beans through and serve as a side
CO.UK ) IMAGERY © ELENA
HEATHERWICK saucepan, cover with cold water, then add dish or mixed with some bitter leaves like
some salt and the tomato pulp and bring a winter salad.
to the boil. Reduce the heat and simmer

www.veganlivingmagazine.co.uk 45

VL#11_P.42-45 [KAUSKASIS]FEABFE.indd 45 17/08/2017 11:09


THE PRODUCERS

‘We should use food in


any way possible!’
Jenny Costa is the founder of Rubies In The Rubble, a food company that turns
unwanted fruit and vegetables into delicious, vegan chutneys and ketchups. She
explains how — and why— she did it

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

46 VEGAN LIVING OCTOBER 2017

VL#11_P.46-48 [Producers]FEAB2FE.indd 46 16/08/2017 12:39


VL#11_P.46-48 [Producers]FEAB2FE.indd 47 16/08/2017 12:39
THE PRODUCERS

‘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

48 VEGAN LIVING OCTOBER 2017

VL#11_P.46-48 [Producers]FEAB2FE.indd 48 16/08/2017 12:39


NUTS & SEEDS

IN A GOOD WAY Nuts


Natalie Seldon is on a mission to make nuts and seeds a key part of everyone’s diet – as
deliciously as possible. Here’s three gluten-free, can’t-get-enough puddings from her new
recipe book The Goodness Of Nuts And Seeds

www.veganlivingmagazine.co.uk 49

VL#11_P.49-51 [NutsandSeeds]FEJCABIFABFE.indd 49 16/08/2017 12:40


NUTS & SEEDS

Peach melba ‘cheesecake’


This make-ahead frozen raw
‘cheesecake’ is my interpretation of
the dessert Peach Melba, combining
peaches and raspberries with a
delicious nutty crust base. This
healthy take on the traditional
cheesecake is a showstopper.

Serves 10-12

For the nut crust base


125g each pecans, cashews and
desiccated coconut
125g soft Medjool dates, stones removed
¼ tsp salt
zest of 1 lime
2 tbsps milled flaxseed (optional)

For the peach layer


500g cashews, soaked for 2-3 hours (or
preferably overnight)
5 fresh peaches, stones removed (or 2 x
400g cans sliced peaches, drained)
1 frozen banana
100ml coconut cream
125ml maple syrup
1 tsp vanilla bean paste or extract
1 tbsp tahini Apricot, pistachio & almond tart
Sweet, sharp and fragrant, apricots 1 tbsp almond or coconut oil, melted
For the raspberry layer lend themselves perfectly to this 50g pistachios, ground
125g frozen raspberries beautiful tart. The delicious sticky nut
1–2 tbsps maple syrup, to taste crust is packed full of nourishment 1 Preheat the oven to 180°c/350°f/gas 4.
and makes the perfect backdrop to the Grease and line a 23cm tart tin.
1 Grease and line a 20cm springform apricots. This is sunshine baking at 2 Put all the ingredients for the crust into
cake tin. Grind the pecans, cashews, its best and is guaranteed to impress a food-processor and blitz until combined.
coconut and dates in a food-processor. those you love to cook for. Evenly spread the crust around the base
Stir in the salt, lime zest and flaxseed to and up the sides of the prepared tin, using
form a sticky dough and press firmly into Serves 10-12 your hands or the back of a spoon to
the bottom of the tin. Freeze for 30 smooth it out.
minutes, until hardened. For the crust 3 Put the whole stoned apricots into a
2 For the peach layer drain and rinse the 200g almonds food-processor and blend to a purée,
cashews. Place all the ingredients into a 150g pecans then add the almond butter, 60ml maple
food-processor or high-speed blender 100g pistachios syrup, vanilla bean paste and half the
and process until smooth. Pour two 150g dried apricots softened in hot orange zest and blitz until combined.
thirds of the mixture over the top of the water, or soft Medjool dates, stones Spread the mixture on top of the crust.
base. Freeze for about 45 minutes. removed, or a mix of both 4 Arrange the apricot slices in neat rings
3 Make the raspberry layer by adding ¼ tsp of salt on top of the filling. Mix together the
the raspberries and maple syrup to the remaining maple syrup and orange zest
remaining peach mixture and blend For the filling with the almond or coconut oil, then
again. Spoon the raspberry layer on top 550g whole apricots, stones removed brush this glaze over the apricots. Bake
of the frozen peach layer and leave to 200g sliced fresh apricots for 25 minutes, or until the filling and the
freeze for 2-3 hours, or overnight. 175g almond butter apricots are golden.
4 Remove ‘cheesecake’ from the freezer 60ml maple syrup, plus 2 tbsps for 5 Before serving, sprinkle over the ground
30 minutes before serving and decorate topping pistachios and drizzle over some more
with peach slices, raspberries, desiccated 1 heaped tsp vanilla bean paste or extract orange maple glaze if you wish.
coconut and some chia/hemp seeds. Zest of ½ orange

50 VEGAN LIVING OCTOBER 2017

VL#11_P.49-51 [NutsandSeeds]FEJCABIFABFE.indd 50 16/08/2017 12:40


Key lime matcha pie
I love a twist on a classic and this key lime
matcha pie is as delicious as it is healthy.
Enjoyable at any time of day and perfect
for an after-dinner, guilt-free dessert. The
moreish nut, fig and coconut crust provides
the perfect base for the creamy filling.

Serves 10-12

For the crust


125g pistachios
50g walnuts
6 soft, sticky dried figs
100g desiccated coconut
A good squeeze of lime juice

For the filling


200g cashews, soaked for 2-3 hours (or
preferably overnight)
zest and juice of 3 limes (plus zest from 1 lime
for decoration, if you wish)
200ml coconut cream
100ml maple syrup
1 ¾ tsps matcha powder

1 Pulse the pistachios and walnuts in a food-


processor or high-speed blender until finely
ground. Add the figs, coconut and lime juice
and pulse until combined. The mixture should
easily form into a ball. If it’s not sticky enough,
add more figs and lime juice until you reach the
desired consistency.
2 Press the mixture into the base and sides of
a lined 23cm loose-bottomed tart tin. Place in
the fridge to chill until needed.
3 For the filling, drain the cashews from the
water, rinse and put in a high-speed blender
with 3 tbsps of water. Process until a paste is
formed. Add the lime zest and juice, coconut
cream and maple syrup and blend together
on high until smooth. Remove 150ml of the
lime cream and set aside, then add 1½ tsps of
the matcha powder to the main mix and blend
again.
4 Remove the crust from the fridge and fill with
the matcha lime cream. Spread with the back of
a spoon so that it covers the crust evenly. Pour
RECIPES AND IMAGES FROM the remaining lime cream into the blender and
THE GOODNESS OF NUTS & add ¼ tsp of matcha powder, and whizz until
SEEDS BY NATALIE SELDON, blended. Spoon into the centre of the tart on
PUBLISHED BY KYLE BOOKS.
top of the darker lime cream, then use a skewer
IMAGES © FAITH MASON.
or cocktail stick to create swirl patterns with the
2 layers. Return the tart to the fridge to set for
at least 2 hours, or preferably overnight.
5 Just before serving, decorate with lime zest,
if you wish.

www.veganlivingmagazine.co.uk 51

VL#11_P.49-51 [NutsandSeeds]FEJCABIFABFE.indd 51 16/08/2017 12:40


A R O M AT I C S

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

Hot grilled pear salad


This is a quick and highly aromatic oil. Grill the pears, cut side down and
everyday salad, but for it to be turning once, for 10-15 minutes, or
successful, the pears must be ripe until tender and beginning to release a
and bursting with fruity sweetness. little moisture – the pears should not be
They also need to fully caramelise falling apart.
on the grill, so that the smoky notes 2 In a large bowl, combine the hot pears
really come into their own. If you with the grapes, ‘lamb’s ear’ salad, and
don’t have a grill or grill pan, you can oregano then add the aromatic blend
roast the pears in a preheated 220°c (see recipe on opposite page) which
(420°f) oven for 10 to 15 minutes, or should be at room temperature, toss to
until caramelised. The fresh oregano combine, and serve.
may be replaced by basil, spearmint,
tarragon, or fennel fronds, and boiled
peaches, figs, or melons can substitute
for the pears.

Starter or side dish for 4

4 ripe pears (700g)


VARIATIONS
150g halved red grapes (topping)
The aromatic blend can
50g ‘lamb’s ear’ salad (topping)
also be used with pickles to
5g fresh oregano (topping)
make a sweet and sour potato
RECIPES EXTRACTED FROM
MY AROMATIC KITCHEN’ BY
salad, or tossed with finely
PEARS
KILLE ENNA. IMAGES © KILLE chopped cabbage to make
1 Heat a grill pan or grill until burning
ENNA, PUBLISHED BY PRESTEL coleslaw.
hot. Cut the pears lengthwise in half, £24.99
leaving the stem and core intact, then
brush with a little cold-pressed olive

52 VEGAN LIVING OCTOBER 2017

VL#11_P.52-55 [Aromatic]FEJCABFE.indd 52 16/08/2017 12:41


AROMATIC BLEND #44
Makes 240ml

75ml unfiltered apple cider vinegar


50ml water
45ml freshly squeezed lemon juice
45g light cane sugar
½ tsp sea salt
5 whole allspice berries
5 whole juniper berries
5 whole black peppercorns
130g red onion, cut into ½ cm thick
rings
30ml cold-pressed neutral oil, such
as canola or peanut

1 Put the apple cider vinegar, water,


lemon juice, light cane sugar, and sea
salt in a small saucepan.
2 Put the allspice berries, juniper
berries, and peppercorns on the
kitchen table and use something
heavy, such as a pestle, to give them
a quick, light blow without crushing
them. Add to the saucepan and bring
to a boil over high heat.
3 Continue boiling until reduced to
75 ml – this should take less than
5 minutes – then turn off the heat.
Add the red onion to the saucepan,
along with the cold-pressed neutral
oil.
4 Let stand, covered, at room
temperature, for at least 1 hour and
preferably overnight.
Keeps for
1-2 weeks CHARACTE
refrigerated. An old-fash R
ioned
blend with
el
sweet and so egant
ur flavo
juicy, crunch ur;
y,
mild, fresh,
and
aromatic.

www.veganlivingmagazine.co.uk 53

VL#11_P.52-55 [Aromatic]FEJCABFE.indd 53 16/08/2017 12:41


A R O M AT I C S

Smoky caramelised pumpkin


Pumpkin shows its full potential Pumpkin 3 Pour the aromatic blend evenly over the
when peeled and roasted at a high 1 Peel the pumpkin/squash with a broad pumpkin/squash, ensuring it stays on top
temperature. You’ll be rewarded with potato peeler then cut in half lengthwise and doesn’t just drip down to the bottom of
a dish that’s generously caramelised, and scrape out the seeds and stringy flesh the pan; otherwise, it will burn off.
has a fantastically creamy texture – it’s with a spoon. 4 Roast, without flipping, for 20–30
almost like candy – and tastes rich and 2 Cut the pumpkin/squash flesh crosswise minutes, or until the pumpkin is golden and
smoky. into uniform slices, 4cm thick. Put the lightly caramelised on the surface. Sprinkle
slices in a parchment paper-lined roasting with the sea salt flakes and possibly some
Serves Starter or side dish for 4–6 pan that fits them snugly in a single layer smoked paprika.
and roast in a preheated 220°c/420°f/gas 7
1 kg pumpkin or butternut squash oven for 30 minutes. CHARACTE
An addictiv R
e,
fresh, swee warm,
t, and sour
blend, with

#12
subt
rich smoky le yet
notes.
AROMATIC BLEND

Makes 150ml sea salt flakes

1.25cm Ceylon cinnamon stick 1 Put the cinnamon, allspice berries,


4 whole allspice berries and mace in a mortar and pestle
½ tsp whole mace or nutmeg and grind to a fine powder. Add the
40g hazelnuts hazelnuts and grind them finely.
½ tsp sweet smoked paprika, plus more 2 Put the mixture in a small bowl,
for topping add the smoked paprika, lemon juice,
3 tbsps freshly squeezed lemon juice maple syrup, and cold-pressed olive oil
3 tbsps maple syrup and stir until well combined.
2 tbsps cold-pressed olive oil Use the same day.

54 VEGAN LIVING OCTOBER 2017

VL#11_P.52-55 [Aromatic]FEJCABFE.indd 54 16/08/2017 12:42


VARIATIONS
It can also be whisked
with olive oil to make
a salad dressing. Or, the
aromatic blend can be boiled
to a syrupy consistency
and used as a drizzle on
pancakes or muesli.

AROMATIC BLEND #45


1.5 litres unfiltered apple juice
10g coarsely grated orange zest
3 tbsps fresh rosemary needles
2.5cm Ceylon cinnamon stick
5 whole cloves
6 whole juniper berries

1 Put the apple juice, orange zest, and


rosemary needles in a large saucepan.
2 Put the cinnamon, cloves, and juniper
berries in a mortar and pestle
and grind to a medium fine
powder. Add the powder
CHARACTE
to the saucepan. A piquant an
R
Use the same day. mouthwaterin d
g blen
that’s full of d
swee
and has subt tness,
le resin
notes.

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

VL#11_P.52-55 [Aromatic]FEJCABFE.indd 55 16/08/2017 12:42


Shopping list

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

Moroccan food is easy to veganise. Editor


Flic shows you how to make budget dishes
that are simple, spicy and fragrant

56 VEGAN LIVING OCTOBER 2017

VL#11_P.56-58 [Cheap and cheerful]FEIFFEJCABFE.indd 56 16/08/2017 12:43


CHE AP AND CHEERFUL

Cabbage leaves with


pine nuts and raisins
These little parcels are the cheap
and easy version of stuffed vine
leaves. They taste fantastic, but
cost pennies.

Makes 10-15

10-15 Savoy cabbage leaves


110g Basmati rice, rinsed and drained
100g finely chopped red onion
1 tbsp chopped parsley
30g raisins
30g pine nuts
pinch of cinnamon
pinch of turmeric or saffron
1 clove garlic

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

VL#11_P.56-58 [Cheap and cheerful]FEIFFEJCABFE.indd 57 16/08/2017 12:43


CHE AP AND CHEERFUL

Orange, lemon and rose cake


This is similar to a polenta cake, and 1 Preheat the oven to 170°c/325°f/gas 3.
the secret is to make sure you pour 2 Line the base of a 9” springform cake
the syrup over it evenly. Decorate tin with baking paper and grease the
with rose petals, or curls of orange sides.
and lemon peel. 3 Sieve all the dry ingredients into a large
bowl and whisk together.
Serves 6-8 4 Pour all the wet ingredients into a large
jug and whisk together.
You will need a 9” springform cake tin 5 Add the wet ingredients to the dry
ones, and whisk again. Pour into the cake
325g plain flour tin and bake for 50 minutes, or until a
200g caster sugar skewer comes out clean.
2 tsps baking powder 6 Make the syrup. Place the orange and
1 tsp salt lemon juice and sugar in a small pan, and
150ml orange juice (freshly squeezed if heat gently until a clear syrup forms.
possible) 7 When the cake is ready, let it cool in
150ml vegetable oil the tin before placing on a wire rack over
1 tbsp white wine vinegar a tray. Pierce small holes in its surface
100ml water with a skewer, then pour the syrup over,
2 tsps rosewater (optional) making sure it’s fully covered.
8 Decorate with rose petals or orange
Syrup and lemon peel, and dust icing sugar over
50ml orange juice the top.
50 ml lemon juice Lovely served with vegan yogurt or ice
200g sugar cream.

58 VEGAN LIVING OCTOBER 2017

VL#11_P.56-58 [Cheap and cheerful]FEIFFEJCABFE.indd 58 16/08/2017 12:43


Yet more deliciously professional
ingredients for serious foodies
A kitchen essential ‘Vanilla Natural Flavouring’ - an alcohol-free,
intense natural flavouring for cooking, baking, desserts and more.

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63 VEGAN LIVING DECEMBER 2016

VL#11_P.62 [Subs]ABIFABJCFEAB.indd 63 16/08/2017 12:44


H E A LT H

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...

DUST OFF THE SCALES


Piled on the pounds? Your cleaning
habits (or lack of) may be to blame.
Scientists have claimed that dust
can make you fat, due to chemicals
responsible for weight gain contained
in every tiny speck that we inhale,
ingest or absorb through our skin.
Endocrine-disrupting chemicals Eimear O’Hagan rounds up the reasons
(EDCs) can interfere with or mimic
to feel your best this month
our natural hormones, and studies
have suggested being exposed to
them early in life can lead to a bulging
waistline in adult years.

THE DAILY GRIND


The secret to a long life could lie in
your cup of coffee! In a recent study
by the University of Hawaii Cancer
Centre, people who UP Y0UR INTAKE:
Cranberries
drank two to three cups
of coffee a day had an 18%
reduced mortality rate
Whether in fresh form, as a juice, or a supplement, cranberries are an all-
compared to those who
didn’t. With 55 million
rounder fruit. Long hailed a superfood for their cancer fighting properties,
cups drunk every day in they can also improve digestion, brain health and boost energy levels, as well as
the UK, seems we’re on warding off urinary infections by stopping bacteria sticking to the urinary tract
the right track. walls. Snack on a bag of sweetened (with pineapple juice) dried berries from
Tesco for just £1.50.

64 VEGAN LIVING OCTOBER 2017

VL#11_P.64-65 [Health]FEIFFEABIFABFE.indd 64 16/08/2017 12:46


WHAT’S UP DOC?

DON’T
MISS Dr Frankie Phillips (Ph.D.),
independent dietician and expert
on vegan health, answers your
questions

My partner and I are both vegan and I’m


trying to get pregnant. Is there anything I
RUDE HEALTH HAZELNUT BUTTER should eat or avoid for a healthy pregnancy,
WITH CACAO PORRIDGE POT and also, do you think it’s OK to bring a baby
£1.50, Sainsburys up on a vegan diet?
Perfectly portable and deliciously
warming on these cold mornings, A: DR FRANKIE SAYS:
there’s no milk powder or refined PERRY COURT FARM APPLE & Everyone planning a pregnancy needs
sugars in these vegan friendly, ready RASPBERRY FRUIT BAR to take folic acid supplements, until the
to eat porridge pots. The knobbly bits £0.60, Holland & Barrett end of the first trimester, but for vegans,
of cacao are a crunchy treat in the Beat those mid-afternoon sugar it’s important during pregnancy to
smooth tasty oats. Simply add water cravings with one of these organic ensure adequate vitamin D and B12,
for an unbeatable al- fruit bars, the only ones of their kind which are in some fortified foods such
desko breakfast! made exclusively from English fruits. as soya milk and breakfast cereal — or
Produced on a Kent farm, they’re take a supplement. Avoid vitamin A
MELLO COLD nut free, lactose free and suitable as this can affect the unborn baby’s
PRESSED for vegans. Plus, each one contains development. Otherwise, continuing to
WATERMELON JUICE a whole apple so they’re perfect for eat your usual diet is fine; but in the last
£2.50, Ocado immunity boosting this winter. trimester energy needs go up a little.
It’s been one of the When breastfeeding, a supplement
foods of 2017 and WHITWORTHS FLAXSEED CRISPS of B12 and vitamin D is useful and
now you can enjoy £1.69, Holland & Barrett you might also take omega-3 — algal
all the refreshment Hurrah for healthy crisps! Crammed forms are vegan-friendly — as this fat is
and benefits of with buckwheat, quinoa and chia, important for brain development.
watermelon in this and high in fibre, we challenge you to It’s possible to bring up a child vegan.
delicious drink. feel even slightly guilty about tucking Try to include energy dense finger
Naturally sweet with into a bag of this superfood snack. foods such as oatcakes with peanut
a serious Vitamin C butter, mashed avocado and hummus.
hit, move over coconut water, there’s a Again, supplements of B12 and vitamin
new trendy drink in town. D are recommended. If you are
breastfeeding, it’s fine to continue as
RUBIES IN THE RUBBLE long as you both want to, but if you’re
BANANA KETCHUP using a soya formula, check with the
£3.50, Ocado health visitor about supplements for
Ketchup made from your baby.
bananas! Ideal as an
accompaniment to roasted
veg or curry, the garlic and
chilli plus the banana give it
a sweet and spicy Caribbean
taste. See our interview with
the founder, p46.

www.veganlivingmagazine.co.uk 65

VL#11_P.64-65 [Health]FEIFFEABIFABFE.indd 65 16/08/2017 12:47


B E AU T Y

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

66 VEGAN LIVING OCTOBER 2017

VL#11_P.66-67 [Beauty]FEIFFEABFE.indd 66 16/08/2017 12:47


2 5

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

VL#11_P.66-67 [Beauty]FEIFFEABFE.indd 67 16/08/2017 12:47


FA S H I O N

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

Bou ti quaer kto


£49.95, whitestuff.co
m
b o o km om began in A
ustralia more
Wearethought.c ue run by friends
20 ye ar s ag o, a tiny boutiq shion.
than able, ethical fa
avid and Jo hn , selling sustain shop s
D e and in
e brand is onlin
£105, mattandnat.com These days, th ear and m en’s
de, wi th go rg eous womensw
worldwi gan fabrics,
ganic cotton, ve
collections in or accessories,
boo. You’ll find
hemp and bam es
even vegan recip
stationery and
on the site too.

68 VEGAN LIVING OCTOBER 2017

VL#11_P.68-69 [Fashion]FEABIFABFE.indd 68 16/08/2017 12:48


Storm
cloud
Fashion’s in a dark mood as
dramatic shades of gunmetal and
ink-black rule.

£10, riverisland.com

SOFT OPTION s so frustrated by he


r designer handbags
getting
of bags made
£140, houseoffraser.co.uk
Shabana Carlton wa d a col lec tion
d scr ap ed wh en travelling, she create d elegant,
scuffed an rene. Colourful an
ely of ha rdw ea rin g, cruelty-free neop wa ter-resistant,
entir , and the bags are
ge is made in the UK
the NQ London ran oose from totes, clu tch es,
and lightweight. Ch
machine-washable od ies an d more. nqlondon.c
om
bags, cro ssb
backpacks, makeup

Velvet
g oldmine
£28, burton.co.uk
£34, oliverbonas.com

Accessories get the texture treatment


this season, in luscious velvet.
£14, debenhams.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

VL#11_P.68-69 [Fashion]FEABIFABFE.indd 69 16/08/2017 12:49


GADGETS

THE INSIDE SCOOP


This Skåler weighing spoon
allows you to scoop, weigh
and mix all using one utensil
– perfect for measuring out
smaller quantities.
£14.99, uutensil.com

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

70 VEGAN LIVING OCTOBER 2017

VL#11_P.70-71 [Gadgets]FEABFE.indd 70 16/08/2017 12:49


CAT’S WHISKERS
If you’re cooking with non-stick
pans, a silicone whisk is an
essential piece of kit to avoid
scratches. This one from Flying
Tiger is cheap, cheerful and
available in three colours.
£3, gb.flyingtiger.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

VL#11_P.70-71 [Gadgets]FEABFE.indd 71 16/08/2017 12:50


CHEF OF THE MONTH

‘Listen to music, have a


glass of wine. Cooking will
taste all the better!’
Raul Garcia Crespo is head chef at Vale de Moses, a yoga retreat in the
Portuguese mountain town of Amieira. He talks travel, flavours and finding
time to dance around the kitchen…

Is the retreat vegan? Australia, Vietnam and Thailand — there’s


Almost entirely. We follow the Ayurvedic something new to learn about food in every
principles of cooking. During my travels, culture.
India became my second home and it was
there that I learned about this 3000 year How did you become a wellbeing retreat chef?
old principle of healing the body through I was in India when I met the manager of
health and wellness. We serve food that Vale de Moses, who asked if I’d like to meet
best accompanies yoga practice. Nutritious, the team. I started volunteering at first, but
hearty, easily digestible food. While most of I had so much experience cooking different
our customers aren’t necessarily vegan back styles of veggie food they quickly offered me
home, they relish discovering how plentiful the role of head chef. I now have complete
and delicious plant based food can be. freedom to do whatever I like with the menu.
It’s wonderful. Cooking at retreats is a good
How did you develop a passion for cooking? way to travel because they are seasonal and
I was born into a family of farmers in a small I can work my way around the world. I can
Spanish village and grew up surrounded never settle, never finish learning. I also run
by the vegetables that my family grew and a poetry and yoga workshop in Bristol which
harvested. My parents are very passionate has been a great success so far. Our next one
about food and I developed a respect for flavours and alternatives, you don’t need is on the 5th of November.
different flavours and ingredients. After to rely on animal products. For example,
I finished my Masters in International instead of honey there’s a variety of date, rice What advice would you have for people who
Development in Barcelona, I wanted to and coconut syrups. Making vegan dishes think vegan cooking is overwhelming?
discover the world beyond my village. beautiful and delicious is not difficult in Find your comfort zone — it doesn’t matter
Combining travel and cooking in restaurants today’s bountiful world. if you don’t have one ingredient. Listen to
12 years ago, I came to England, and started music, have a glass of wine. See cooking as
as a chef’s assistant in Bristol. I worked in How has travelling informed the way you a pleasure and your cooking will taste all
many different kitchens, learning different cook? the better for it. Most importantly, you need
ways of cooking. I have picked up ideas in every corner of the time. If you want to cook nutritious, delicious
I’ve also spent years in Mysore, India. It’s world. In Morocco I discovered spices, cumin food, you need to go to the market and get
easy to become vegetarian spending a few and harissa. In Peru I learned about chia and familiar with what is in season. Then come
months in India, following the culture. I maca, in Mexico I perfected my guacamole. home, dance around the kitchen, play with
studied Ayurvedic philosophy and loved In Thailand there’s galangal, ginger, kaffir ingredients, and experiment with flavour.
converting popular veggie dishes to vegan. lime and lemongrass. In Vietnam they Veganism isn’t a sacrifice, it’s a privilege!
love tamari, ginger, tofu and soy sauce. In » Vale de Moses: valedemoses.com
As a vegan chef, do you ever feel restricted? Sardinia I learned a thousand ways to make Poetry workshops in Bristol: rebecca-
Veganism is the future. There are so many pasta. I’ve cooked in Guatemala, India, tantony.com/workshops

72 VEGAN LIVING OCTOBER 2017

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Raul’s rocket, avocado, strawberry and orange salad
Serves 4 Dressing 2 Add orange, strawberries, avocado, and basil.
juice of one lime 3 Whisk together olive oil, lime juice, coriander,
2 avocados, sliced 2 tbsps olive oil garlic, syrup, chilli powder, mustard and cumin.
300g rocket 1½ tbsps maple or agave syrup Season with salt and black pepper, to taste.

1 tbsp balsamic vinegar 1 tbsp dijon mustard 4 Drizzle salad with the coriander lime
400g sliced strawberries pinch of salt and black pepper dressing.
Sprinkle over roast pumpkin seeds, sesame
2 large oranges, peeled into segments pinch of cumin and chilli powder seeds and lemon zest.
100g fresh basil slices of red chilli, optional If you are feeling spicy, add some thinly sliced red,
50g roasted pumpkin seeds long chillies.
2 tbsps lemon zest 1 Place rocket at the base of a salad bowl, drizzle
garnish of fresh coriander and sesame seeds with balsamic vinegar and mix well.

www.veganlivingmagazine.co.uk 73

VL#11_P.72-73 [Chef of Month]FEABIFABFE.indd 73 16/08/2017 12:50


E A S TERN PE ACE

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

Soba noodle salad with tempeh and sesame dressing


Serves 4–5 2 tbsps water pot. Blanch each vegetable individually and
2 tsps toasted sesame oil set aside to cool.
Soba salad 3 tbsps coarsely ground toasted tan sesame 6 In the same water, cook noodles according
225g savoury tempeh strips (see box) seeds to the directions on the package. Rinse
2 red peppers (optional) under cold water and drain. Set aside.
50g sliced carrots (matchsticks) + 1 Make savoury tempeh strips according to
umeboshi vinegar the recipe. Let cool and slice into thin strips. To assemble the soba salad:
120g sliced cucumber (matchsticks) 2 If using, roast whole pepper on top of 1 Place fresh lettuce leaves on a plate.
550-600g vegetables (such as sprouts, stove over open flame until skin blackens. 2 Place soba noodles in the centre of the
corn kernels, kale, and asparagus) Let cool, peel skin, and clean under running lettuce.
225g soba noodles water. Slice pepper into thin strips, and 3 Place blanched vegetables, tempeh,
fresh lettuce, washed and dried discard the seeds. carrots, cucumbers, and roasted peppers, if
spring onions, for garnish 3 Mix dressing ingredients together in a jar. using, on top of the noodles, lined up nicely
4 Place carrots in a bowl, massage briefly in a row next to one another.
Sesame dressing with a dash of umeboshi vinegar, and set 4 Top with spring onions for garnish, and
25ml shoyu aside. serve with dressing drizzled on top.
25ml brown rice vinegar 5 Bring 2 litres of water to a boil in a large

SAVOURY TEMPEH STRIPS


These savoury tempeh strips are 1 tsp brown rice vinegar mixing bowl. Mix well with a whisk.
versatile. You can serve this tempeh in 1-2 tsps sesame oil 2 In a medium saucepan, place tempeh strips
sushi rolls or on top of salads, such as the 1 tsp Dijon mustard and then pour in the marinade.
soba noodle salad. 1 tsp mirin (optional) 3 Over a medium flame, bring to a boil. Cover
1 tsp minced garlic (optional) the pot and reduce flame.
Serves 4-5 (makes about 7-8 strips) 1 tsp minced ginger (optional) 4 Simmer for about 20 minutes. Turn tempeh
dash of black pepper (optional) over after 5 minutes. Simmer tempeh until all
Marinade 225g tempeh, cut into long 1.5 cm strips the liquid is absorbed.
230ml apple juice
1 tbsp shoyu 1 Place all the ingredients of the marinade in a

74 VEGAN LIVING OCTOBER 2017

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www.veganlivingmagazine.co.uk 75

VL#11_P.78-81 [One Peace]FEIFFEJCABFE.indd 75 16/08/2017 12:54


E A S TERN PE ACE

Fresh spring rolls with


peanut sauce

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.

76 VEGAN LIVING OCTOBER 2017

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6 Starting with the edge closest to you, To make the dipping sauce
gently fold the rice paper around the filling 1 In a medium mortar, combine the
once, securely tuck the edges in on each dipping sauce ingredients.
side, and roll until it seals completely. 2 Using a pestle, mix well. Slowly add
7 Place seam-side down on a serving plate warm water until sauce reaches the RECIPES EXTRACTED FROM
and cover with a damp cotton cloth to desired consistency (usually about 3 THE ONE PEACEFUL WORLD
COOKBOOK BY ALEX JACK AND
prevent the rolls from drying out. tbsps). Adjust flavour if needed.
SACHI KATO, BENBELLA BOOKS,
8 Repeat until all the filling runs out. This £14.99
makes about 8 rolls.
9 Serve fresh with peanut sauce.

www.veganlivingmagazine.co.uk 77

VL#11_P.78-81 [One Peace]FEIFFEJCABFE.indd 77 16/08/2017 12:54


Bri
gn me j oy ! F

78 VEGAN LIVING SEPTEMBER 2017

VL#11_P.74-77 [Feed me Vegan]FEIFIFFEJCFEAB.indd 78 16/08/2017 12:51


CO M F O R T F O O D

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

200g baked beans


1 ripe avocado, halved and pitted
o s de
el

2 slices of sourdough bread, toasted


tf
am igne

sea salt and freshly ground black pepper


 
ou r, re
s

1 Preheat the oven to 200°c /400°f/


sv

gas 6. To make the röstis, squeeze any


eg lity s

excess water from the grated potato; you


an

want it to be as dry as possible. Put the


a
– a ar an

grated potato in a small bowl. Pour over


nd

the melted butter and add the nutritional


t

yeast and parsley. Season with a little salt


she

and pepper, and mix well.


’s ju

2 Put a small non-stick frying pan over a


d an

medium-high heat. When the pan is hot,


st la

divide the potato mixture into two portions


imal

and put both piles into the pan. Flatten


unch

each one down a little. Reduce the heat to


medium and cook for 3-4 minutes on each
rights
ed her fi

side until golden brown.


3 Meanwhile, put the cherry tomatoes
onto a baking tray, drizzle with a little olive
advocate shares her recipe

oil and sprinkle with salt and pepper. Put


rst recipe book,

into the oven. Put the pan with the röstis


into the oven, and cook the tomatoes and
the röstis for 10 minutes.
4 While they are cooking, heat a little
olive oil in a medium frying pan and cook
the sausages for 5 minutes. Add the tofu
to the pan and cook for a further 2–3
minutes each side until golden.
5 Heat through the baked beans in a
small pan over a medium heat. Scoop
the flesh from the avocado and slice it.
Serve the tomatoes and röstis with the
s

toast, avocado, sausages and tofu. Divide


the baked beans into two small bowls and
put onto the serving plates. Grab your
favourite sauce and get stuck in!

www.veganlivingmagazine.co.uk 79

VL#11_P.74-77 [Feed me Vegan]FEIFIFFEJCFEAB.indd 79 16/08/2017 12:52


Ultimate ‘cheeseburger’
They really are as good as they look in the 50g plain flour you want to retain some texture. Transfer this
picture – I would go as far as saying they 4 slices vegan Cheddar cheese mixture to a large bowl.
are my favourite burgers ever! They’re really freshly ground black pepper 3 Put the rolled oats into the cleaned food
easy to make, though make sure you do processor and blend until they resemble a coarse
allow the time for them to firm up in the To serve flour. Add this to the bowl followed by the cooked
fridge – if you’re rushing, pop them in the 4 wholemeal burger buns, halved and toasted lentils. Mix well and season with black pepper.
freezer for half an hour. I use a slice of Sheese vegan mayonnaise Divide the mixture into four equal burgers and
Cheddar when I put them in the oven – it 8 Little Gem lettuce leaves transfer to the fridge for 2-3 hours until firm.
melts just right and tastes spot on. ketchup 4 Preheat the oven to 200°c/400°f /gas 6.
  2 dill pickles, sliced thickly Sprinkle the flour over the burgers on both sides.
Makes 4 American mustard Dust off any excess flour.
French fries 5 Heat the remaining oil in a non-stick frying
4 tbsps olive oil   pan over a high heat. Add the burgers and cook
1 onion, finely diced 1 Heat 2 tbsps of the oil in a non-stick frying pan for 2-3 minutes on each side until browned.
2 garlic cloves, finely chopped over a high heat. Add the onion and cook for 3-4 Transfer to a baking tray and cook in the oven for
1 red pepper, deseeded and diced minutes or until softened and translucent. Add 5 minutes. Remove from the oven, add a slice of
1 tsp ground cumin the garlic and red pepper, and cook for 4 minutes. ‘cheese’ to each burger and return it to the oven
1 tsp salt Stir in the cumin and salt, cook for 1 minute and for 2-3 minutes until the ‘cheese’ has melted.
2 tsp hickory liquid smoke then remove from heat. Leave to cool. 6 Spread each bun with some mayonnaise. Put 2
400g can chickpeas, drained and rinsed 2 Put the onion mixture into a food processor, lettuce leaves on the bottom half of each bun. Top
40g rolled oats followed by the liquid smoke and chickpeas. Pulse with the burger, ketchup, dill pickles, more mayo
250g cooked Puy lentils from a can, drained until the mixture combines but is not smooth – and the mustard. Serve with hot, crispy fries.

80 VEGAN LIVING SEPTEMBER 2017

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CO M F O R T F O O D

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

sunflower oil spray, for greasing


250g self-raising flour
1 tsp baking powder
½ tsp sea salt
200g demerara sugar
120g light muscovado sugar
120g good-quality cocoa powder
550ml soya milk
1 tbsp vanilla extract
2 tsp apple cider vinegar
90ml vegetable oil
fresh strawberries and extra melted vegan
chocolate, to decorate
 
For the chocolate fudge icing
300g good-quality vegan
dark chocolate, chopped
225g vegan butter
300g icing sugar
a large pinch of fine sea salt
  cake mix on the skewer, return the cakes remaining icing. If you leave it too long
1 Preheat the oven to 200°c/400°c/gas to the oven for 5 minutes more. the chocolate will set and it will be harder
6, and grease and line two 20cm round 4 Allow to cool in the tins for 5 minutes, for you to spread the icing. Decorate with
loose-based cake tins with greaseproof then remove from the tins and put on a some fresh strawberries and a drizzling of
paper. Sift the flour, baking powder and wire rack to cool completely. To make the melted vegan chocolate. This cake is lovely
salt into a large mixing bowl. Stir in both fudge icing, melt the chocolate in a heat- and moist, so it will last for 4 or 5 days in
the sugars and the cocoa. proof bowl over a pan of gently simmering the fridge.
2 Heat the milk in a small saucepan over water, making sure the base of the bowl
a medium heat until it just comes to a doesn’t touch the water. Stir occasionally.
simmer. Remove from the heat and stir in 5 Remove from the heat. Put the vegan
the vanilla, vinegar and oil. Mix well. Make butter in a bowl and add the icing sugar
a well in the dry ingredients and gradually and salt. Cream them together using an FEED ME VEGAN
whisk in the milk. Whisk until the mixture electric whisk. Pour in the chocolate while BY LUCY
is smooth and lump free. it is still warm so that it combines well into WATSON IS
3 Divide the cake batter between the the icing. Flip one cake over onto a serving PUBLISHED BY
SPHERE ON 7TH
prepared tins. Put the tins on a baking plate so that you have a flat surface.
SEPTEMBER,
sheet and bake in the centre of the oven 6 Working quickly, spread one-third of the £16.99
for 25 minutes or until a skewer inserted icing onto the cake. Top with the second
into the centre comes out clean. If there is cake and cover the top and sides with the

www.veganlivingmagazine.co.uk 81

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CO M F O R T F O O D

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.

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No chocolate is used
in the making of these
doughnuts – just dates,
cocoa, apples and sweet
potato for a fully plant-
based treat.

THE CHINA STUDY FAMILY


COOKBOOK BY DEL SROUFE,
BENBELLA BOOKS, £13.99

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CO M F O R T F O O D

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

1 Sauté the onion and pepper in a large


saucepan over medium heat until the
onion turns translucent and starts to
brown, about 8 minutes. Add water 1 or
2 tbsps at a time to keep the vegetables
from sticking. Add the garlic and cumin
and cook for another minute.
2 Add the spinach and water. Season the
vegetables with sea salt and black pepper
to taste, cover the pan, and cook until the
spinach wilts, about 3 minutes. Remove
the pan from the heat. Stir in the potatoes
and crumbled breakfast patties.
3 Spread out the tortillas on a work surface
and divide the filling evenly among them.
Mac and ‘cheese’ Fold over from the sides to the centre and
then roll the burritos up.
Serves 6 to 8 2 tbsps raw cashews 4 To serve, place one burrito on each
2 tbsps tahini plate and spoon some sauce over the top.
340g whole-grain macaroni 1 tbsp fresh lemon juice Garnish with the chopped spring onions
1 recipe ‘cheese’ sauce (see below) 2 tbsps nutritional yeast and coriander.
125g wholegrain bread crumbs (optional) 2 tbsps arrowroot powder
1 tsp sea salt, or to taste BREAKFAST POTATOES
1 Preheat the oven to 177°c/ 350°f/gas 4.
2 Prepare the macaroni according to the 1 Combine the potato, pepper, onion, and Serves 6
package instructions. Drain and transfer cashews in a small saucepan and cover with
to a large mixing bowl. Add the ‘cheese’ water. Bring the water to a boil over high 1.8 kg russet potatoes, peeled and diced
sauce and mix well. Pour the mixture into heat, reduce the heat to medium, and cook 2 tbsps arrowroot powder or cornstarch
a nonstick 9×13 inch baking dish. Top with until the potatoes are very tender, about 1 tbsp granulated onion
the bread crumbs, if desired. 10 minutes. Drain the vegetables, reserving 1 tbsp granulated garlic
3. Bake until the bread crumbs are 180ml of the cooking water. Sea salt and black pepper
browned and the sauce is bubbly around 2 Combine the potato mixture, reserved
the edges, 25 to 30 minutes. cooking water, tahini, lemon juice, 1 Preheat the oven to 190°c/375°f/gas 5.
nutritional yeast, arrowroot powder, and 2 Put the potatoes in a medium saucepan
‘CHEESE’ SAUCE sea salt in a blender. Process on high until with enough water to cover them. Bring
340g finely diced russet potatoes (about 1 everything is smooth and creamy, about 3 the water to a boil over high heat, reduce
medium potato) minutes. the heat to medium, and cook the
45g finely diced red pepper Store the sauce in an airtight container in potatoes until they start to soften, about 5
1/2 small onion, diced the fridge for up to 5 days. minutes. Do not fully cook them, as they

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Note: For the millet to
work as a binder to hold
everything together in the
patties, you need to almost
overcook it. If it seems
crumbly when you first
make it, add 2 to 3 tbsps
more water to the pan,
cover tightly, and let it cook
for another 2 to 3 minutes.

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.

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OUT & ABOUT

WHERE SHALL
WE MEET? Love eating out but struggling to find vegan options?
Karen Attwood is here to help

TOP OF THE POP-UPS

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/

Love your lunch: Aldi


IF YOU’RE PICKING UP LUNCH AT ALDI,
THESE ARE 100% PLANT-BASED: ROASTED
VEGETABLE COUSCOUS SALAD (£1.39) OR A
SWEET DROP PEPPER COUSCOUS SALAD. GET
HUMMUS (£0.59) OR OLIVES (£1.49) TO HAVE
ON THE SIDE. ALDI.CO.UK

86 VEGAN LIVING OCTOBER 2017

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Bites

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

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OUT & ABOUT

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

FAST FUEL PESTO ITALIAN


RESTAURANTS SERVE SMALL DISHES IDEAL
FOR SHARING, MANY OF WHICH ARE
VEGAN OR CAN BE ADAPTED TO BE VEGAN-
FRIENDLY. JUST LET THEM KNOW WHEN
BOOKING YOUR TABLE AND THEY WILL MARK
OUT PLANT-BASED DISHES ON THE MENU,
SUCH AS ROASTED VEGETABLES AND PENNE
ALL ’ARRABIATA WITHOUT CHEESE. PESTO IS
AT TEN LOCATIONS ACROSS THE COUNTRY.
PESTORESTAURANTS.CO.UK

88 VEGAN LIVING OCTOBER 2017

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BEAT A RETREAT
THE RETREAT KITCHEN IN
RICHMOND, SOUTH WEST
LONDON, HAS BECOME ONE
OF THE FIRST CAFÉS TO USE
THE VEGAN TRADEMARK
LAUNCHED BY THE VEGETARIAN
SOCIETY EARLIER THIS YEAR.
THE KITCHEN WAS SET UP BY
CLAIRE LANGDON AND MAGGIE
NUTTALL AFTER THEY APPEARED
ON BBC’S THE RETREAT. DISHES
INCLUDE VEGAN SAUSAGE
SANDWICH AND SCRAMBLED
TOFU AND THEY ALSO SERVE AN
AFTERNOON TEA.
THERETREATKITCHEN.CO.UK
16 HILL RISE, RICHMOND, TW10
6UA

Dining di l em ma
Got a worry about eating out? Let us know* and
we’ll do our very best to solve it

Q Many restaurants now have a vegan


dish on the menu but what about
puddings? I have quite a sweet tooth and
the menu as vegan, but you can
order it without the custard or
ice cream. Vanilla Black in East
find it hard to find a good cake when London has a great range of
eating out. Where can you recommend? puds including peanut butter
‘cheesecake’ and liquorice

A Puddings are definitely lagging


behind in the vegan offering.
Among the chains, Zizzi does a great
‘pannacotta’, while TWID in
Battersea, South London, has
dishes such as raw chocolate
sweet calzone made with bananas and cake and raw carrot cake and you can chocolate ice cream,
blueberries along with vegan sorbets choose four raw puddings as part of a while the Egg Café in Liverpool has a
and ice-creams. Wetherspoons offers an sharing plate. Delphini’s Gelato in Totnes, vegan banana cake, chocolate crunch and
apple crumble, which is not marked on South Devon, does incredible vegan apple crumble.

‘Where can I find a good vegan cake?’


*editor@veganlivingmagazine.co.uk.

www.veganlivingmagazine.co.uk 89

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B LO G O F T H E M O N T H

‘I want my recipes to tear


down vegan stereotypes!’
Taavi Moore is just 17 – but her stylish vegan recipe blog is already proving a
hit. She explains how she does it and shares two favourites

‘  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

vegans/non-vegans reputation in terms of only consuming


BLOG: healthienut.wordpress. bland and unseasoned meals, and
com no indulgences whatsoever… sounds
INSTA: instagram.com/ pretty boring, right? I want to speak
healthienut/ through my recipes, tear down those
stereotypes and share how delicious
and fulfilling vegan meals can actually
be. Till I went vegan, I never knew
eating foods that are both sustainable
and satisfying could have such a life-
changing impact!’

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Chocolate salted
caramel truffles 
Makes 6 balls 

450g soaked dates (15 mins in boiling water) 


35g oat flour 
Lentil ‘meaty’ tacos with 1 tsp salt  115g dairy-free chocolate chips 
75ml olive oil  2 tbsps coconut oil 
cashew sour cream and 4 tbsps water  1 tbsp ground coffee beans (or instant coffee) 
coriander green sauce splash white wine vinegar  1 tsp flaky sea salt + more to sprinkle on 
juice from ½ lemon 
Makes approx 12-13 1 tsp sugar  1 Line a baking tray with parchment paper. Blend
dates in a food processor until a smooth, thick paste
200g rinsed/drained brown lentils  Cashew sour cream forms (adding water if needed).
1 vegetable bouillon cube Start by making the sour cream. In a blender, 2 Transfer into a small mixing bowl and add in oat
675ml water combine all ingredients and blend until thick and flour. Stir until combined. Taking about 2 tbsps of
4 tsps chilli powder  creamy. Add more water if needed. Transfer to a the mixture, roll into balls. Refrigerate on the baking
1 tsp each onion powder, garlic powder small bowl, and refrigerate.  sheet for 25 minutes. 
½ tsp each paprika, cumin, sugar, cayenne pepper  3 Just before 25 minutes is up, start melting the
1 tsp apple cider vinegar  Coriander green sauce chocolate. On a double boiler, melt the chocolate
(optional, but recommended) ½ tsp liquid smoke  Combine all ingredients in a food processor. Process and coconut oil. Transfer to a mixing bowl and stir in
12-13 corn tortillas  until smooth with small flecks of coriander. Set ground coffee and sea salt. 
aside, and refrigerate.  4 Place a cooling rack on top of the baking sheet
Cashew sour cream and place date balls on top. Pour over 2 tbsps of
225g soaked cashews  Lentil ‘meat’ chocolate onto each ball, making sure they are fully
juice from ½ lemon  1 Thoroughly rinse lentils and transfer to a large pot. coated (the bottoms don’t have to be).
2 generous pinches salt  Add in the 675ml water and bouillon cube. Bring 5 Sprinkle on a bit of sea salt. Refrigerate for 20-25
pepper (to taste)  to a boil, then reduce to simmer for approx. 25-30 minutes or until hardened. Enjoy!
dash cayenne pepper  minutes or until lentils are tender. 
1 tsp apple cider vinegar 
56ml almond milk 
2 Transfer lentils to a large mixing bowl and add in
rest of ingredients. Stir thoroughly, while slightly
‘I was constantly
4 tbsps water mashing the lentils. 
3 Assemble by placing a generous spoonful of taco
in the kitchen,
Coriander green sauce
3-4 cloves garlic 
‘meat’ in corn tortilla, followed by a dollop of cashew
cream, and drizzle of coriander green sauce. Other whipping up
1 bunch fresh coriander toppings to add include: lettuce, cherry tomatoes,
¼ tsp cumin  avocado, hot sauce or chillies, and fresh coriander. new recipes.’
www.veganlivingmagazine.co.uk 91

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T R AV E L AU S T R I A

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

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The views in the Austrian Alps are
breathtaking year-round.

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

VL#11_P.92-94 [Travel]FEJCFEAB.indd 93 16/08/2017 13:02


T R AV E L C A L I F O R N I A

The building is made from moon-timber,


which stays fresh and dry.

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

94 VEGAN LIVING OCTOBER 2017

VL#11_P.92-94 [Travel]FEJCFEAB.indd 94 17/08/2017 10:30


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VL11 Adverts.indd 9 16/08/2017 13:45


NEX T MONTH

N OV
ISSUE
:
ON SALE
28TH
veganlivingmagazine.co.uk SEPT

NEXT
Facebook @veganlivingmagazine
Twitter @VeganLivingMag
Select Publisher Services Ltd, PO Box 6337,
Bournemouth, BH1 9EH

MONTH
Tel: 01202 586848

EDITORIAL
Editor Flic Everett
Managing Editor Amy Bratley
Sub Editor Julie Connery
Designer Ian Feeney
WINTER WONDERS
Contributors Niki Waldegrave, Kelly Rose SOUPS, STEWS
Bradford, Karen Attwood, Alice Smellie, & CASSEROLES,
Sarah Drew Jones, Eimear O’Hagan, Liz
Martin, Michael Dannenberg, Andreina
REINVENTED
Cordani, Frankie Phillips, Caroline Morrish
STUDENT SURVIVAL GET
CUSTOMER SERVICES A FIRST IN COOKING
+44 (0) 8453 306 540
customerservice@uncookedmedia.com HUGH FEARNLEY
ADVERTISING WHITTINGSTALL DOES
IMAGE © BLOOMSBURY PUBLISHING

Advertising Sales Wendy Kearns VEGAN


wendy@tsamedia.co.uk, 01392 466099
Brand Advertising Manager Rob Cox PLUS GOING IT ALONE
rob@uncookedmedia.com, 07966 254862
– HOW TO COPE WHEN
MARKETING YOU’RE THE ONLY
Marketing Coordinator Bianca Trent
bianca@uncookedmedia.com, 01202
VEGAN IN THE VILLAGE
586034

CIRCULATION
Circulation managed by
Select Publisher Services 01202 586 848
Disclaimer: We cannot guarantee that events (such as festivals, markets, workshops, courses, etc.) covered in Vegan Living are completely
LICENSING vegan. Please be aware that some of the vegan recipes featured are extracted from recipe books that also contain meat recipes. While we
To discuss magazine licensing or content take care to ensure the product information included in the magazine is correct, product recipes can change, so please check the label.
syndication please email licensing@ Finally, please note that Vegan Living sometimes features vegan products made in factories which are not solely vegan.
uncookedmedia.com

THE BIG KAHUNAS


Editorial Director Darren Herridge
wonderdaz@gmail.com
HANDY CONVERSIONS
Publisher Tim Harris Not sure whether it’s cups, ounces or grams? Keep this handy conversion chart nearby and
tim@selectps.com
you’ll never go wrong. Vegan Living’s recipes use metric, but not all the chefs we feature do!
Distributed through the UK newstrade and
overseas by Seymour Ltd, 0207 429 4000
2 East Poultry Avenue, London EC1A 9PT WEIGHT OVEN TEMPERATURES VOLUME

Printed in the UK by Precision Colour Printing, 10g 1.4oz 350g 12oz Celsius Fahrenheit Gas 30ml 1fl oz
Telford, Shropshire, UK 25g 1oz 375g 13oz mark 50ml 2fl oz
Vegan Living is published by Select Publisher Services Ltd. All text and layout 50g 13/4oz 400g 14oz 110 225 ¼ 100ml 3½fl oz
remains the copyright of Select Publisher Services Ltd. Vegan Living is a fully
independent publication and its views are not those of any company mentioned
75g 23/4oz 425g 15oz 130 250 ½ 125ml 4fl oz
herein. All characters and artwork shown in this magazine remain the © and 100g 3oz 450g 1lb 140 275 1 150ml 5fl oz (1/4 pint)
trademark of their respective owners. No part of this magazine may be reproduced
without the express written permission of the publisher. Vegan Living can accept
125g 41/2oz 500g 1lb 2oz 150 300 2 175ml 6fl oz
no responsibility for inaccuracies or complaints arising from editorial or advertising 150g 51/2oz 600g 1lb 5oz 170 325 3 200ml 7fl oz
within this magazine. All letters and emails received will be considered for
publication, but we cannot provide personal replies. The publishers cannot be held
175g 6oz 700g 1lb 9oz 180 350 4 300ml 10fl oz (1/2 pint)
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Please do not call, email or write to enquire whether your unsolicited submission
has been received, as our priority is the production of the magazine.
225g 8oz 900g 2lb 200 400 6 500ml 18fl oz
250g 9oz 1kg 2lb 4oz 220 425 7 600ml 1 pint
Vegan Living © Select Publisher Services Ltd 275g 93/4oz 230 455 8 700ml 1¼ pints
ISSN: 2398-4562 300g 101/2oz 850ml 1½ pints
325g 111/2oz 1 litre 1¾ pints
1.2 litres 2 pints

Source: Guild of Food Writers

96 VEGAN LIVING OCTOBER 2017

VL#11_P.96 [NextMonth]FEJCFEABFE.indd 96 16/08/2017 13:03


URGENT APPEAL FOR SYRIA

Photo © ICRC.
£25 could help
feed a family
for a month

Six years of conflict.


Six years of heartbreak and devastation.
Families have watched their lives torn apart and their homes turned
to rubble. Many have nothing left.
Please donate today and help people in desperate need.
You will find a donation form and freepost envelope enclosed within
this magazine or visit redcross.org.uk/SyriaCrisis
The British Red Cross Society, incorporated by the Royal Charter 1908, is a charity
registered in England and Wales (220949), Scotland (SC037738) and Isle of Man (0752).

VeganLiving_Syria_275x220_14.08.2017_WIP1.indd
VL11 Adverts.indd 11 1 14/08/2017
16/08/2017 11:39
13:45
CO M P E T I T I O N T I M E

WIN A
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Temple Lodge is a short


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WIN A TWO-NIGHT
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TO WIN THIS GREAT
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njoy the best of both worlds at restaurant. Minutes from public transport, PLEASE WRITE TEMPLE
Temple Lodge, a peaceful Georgian the house is a peaceful place to rest after a day LODGE COMP IN THE
listed property in a tranquil spot, out exploring the city, with no televisions to SUBJECT LINE AND
but a stone’s throw from the bustle disturb the peace. INCLUDE YOUR NAME AND
of London. The winner and their guest will stay in ADDRESS. CLOSING DATE:
Catering solely for vegetarians and vegans, a double en-suite bedroom and can enjoy 28TH SEPTEMBER 2017
this beautiful accommodation based in a hearty breakfast served in the Breakfast VISIT: TEMPLELODGECLUB.
Hammersmith in West London, was once the Room, which overlooks the garden. Vegan COM FOR MORE
home of artist Sir Frank Brangwyn, whose breakfasts are always available when requested INFORMATION.
nearby studio is now The Gate, a vegetarian in advance.

T&Cs: The prize is for the winner and their guest to enjoy a two-night stay in a double en-suite room, breakfast included, at the Temple Lodge Club. Prize is subject to availability. 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 or over. The publisher’s
decision is final. Good luck!

98 VEGAN LIVING OCTOBER 2017

VL#11_P.98 [Travel Comp]ABIFABJCFEAB.indd 98 16/08/2017 13:04


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West Midlands Vegan Fest 2017


10th Anniversary!
Huge 2 day extravaganza Only £1 entry Under 16’s free
Vast Array of Delicious hot food, cakes, clothing,
cosmetics, chocolate & more!
•120+ Stalls
•40 talks & workshops
•10 cookery demos
•Live entertainment
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•After party on Saturday
Learn to cook vibrant, seasonal dishes inspired by
Saturday 28th & Sunday 29th October flavours from around the world. Choose from evening,
day and long courses for a fun, informative experience.
10am - 6pm @ Wolves Civic, North Street,
Wolverhampton, WV1 1RQ

For further info, stall bookings etc; info@


veganmidlands.org.uk - 01527 458395 Facebook “f ” Logo e Facebook “f ” Logo e

www.vegetariancookeryschool.com
www.midlandsveganfestival.org.uk demuths.co.uk
info@vegetariancookeryschool.com
us@demuths.co.uk Walk,
6 Terrace 01225 Bath BA1 6DR,
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West-Midlands-Vegan-Festival.indd 1 12/07/2017 10:34:12


VL11 Adverts.indd 10 16/08/2017 14:24
mm
10 0
Su of e

r
' s o f r e c ip

ok n ow
bo
es

e
ip
o

ec
n

n
li

r
e
Traditional burger with Avocado and sun-dried -
do
wn
loa d you
r fr
ee

tomato hummus with polenta crusted onion rings

Enjoy a Summer of Fry’s, with BBQ favourites such as burgers, sausages and hot dogs; tempting
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meat-style filled sandwiches and wraps. All 100% vegan, high in protein and with only natural flavourings.
Fry’s ranges are available at Holland & Barrett, Ocado.com, Morrisons.com
and selected Morrisons stores.

Selected lines now at


THE Food Warehouse by Iceland

www.fryfamilyfood.com

VL11 Adverts.indd 12 16/08/2017 13:46

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