Vegan Food Amp Living - December 2019

2020 Make A
Diference Calendar
Exclusive calendar 5 easy changes you can make every
The UK’s best-selling vegan magazine

month
to have a positive impact on the world
5 ways you can make a

difference every month In association with
moo
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NOVEMBER 2019
very thing you need to make this PLANT-

E
your best vegan Christmas so far! BASED
RECIPES
Cook up a vegan
feast with just
5 ingredients
ALTERNATIVE
GIFT GUIDE
Treat loved ones

to a vegan-friendly
experience
BOSH!’s guide
to cooking on 50/5
SAVOU0
a budget WREATRY
Half sa H!
ge ‘saus
half squ age’,
ash & k
colcann ale
on
WINTER HEALTH SOS

EAT TO BEAT COLDS & FLU
BOOST YOUR HEART HEALTH
41
HOW TO INCREASE YOUR

ENERGY LEVELS
9 772398 256017
DIY BEAUTY SEASONAL FASHION DIY chocolates

How to make your own Cruelty-free ways to keep Curry club DECEMBER 2019
VEGAN FOOD
& LIVING
natural skincare basics warm and look good this winter Guide to Paris PRICE £5.99
Love your tofu?
Go on, give it
a good squeeze!
Tofu absorbs much more lavour if you squeeze the water out irst.
It’s a breeze with our tofu press and will take your tofu dishes
to the next level!
3 simple steps:
1. Place the tofu in the inner tub To buy a tofu press
2. Pull the elastic bands down over or to ind out more go to
the hooks and leave in the fridge
3. Remove pressed tofu and enjoy www.tofuture.com
W E LC O M E
Welcome
What’s not to love about a holiday with the slogan ‘eat, drink
and be merry’? We’re encouraging you to do all three in
abundance this Christmas with our fabulously festive issue.
Impress your guests with gourmet-style dishes or rustle up
some comforting classics that are guaranteed to please with
our mouth-watering collection of festive recipes (p12). From
wonderful wellingtons (p24) to show-stopping edible wreaths
(p28), there are plenty of mains to choose from to prove to
friends and family that sticking to a traditional turkey is so last decade!
Christmas is a time for giving, but for many of us the last thing we need is more
stuff – particularly gift sets filled with plastic that we’ll never use (sorry grandma!).
That’s why in this issue we’ve selected a range of experiences to gift your loved
ones that you can enjoy together in our alternative gift guide (p30).
If you’re anything like me, this time of year can be very draining indeed! With
the cold weather, shorter days and festive planning, it’s easy to feel like you’re
surviving rather than thriving. To help put the wind back in your sails, we’ve
shared some advice on what to eat to help increase your energy levels naturally
(p58) to give a much-needed boost this winter.
In 2020, we’re also encouraging everyone to do their bit to help make a positive
impact on the world with our ‘Make a Difference Calender.’ Each month you’ll find
five easy changes you can try to help make the world a better place. From all of us
here at VFL, we wish you the happiest of Christmases and a very merry New Year.
Rachel Smith
STAR
2020 Make A
Difference Calendar
Exclusive calendar
Get in touch
5 easy changes you can make every

month

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NOVEMBER 2019
Facebook Everything you need to make

this
your best vegan Christmas so far!
PLANT-
BASED
Find us at www.facebook. Cook up a vegan

feast with just
5 ingredients
RECIPES
com/veganfoodandliving ALTERNATIVE
GIFT GUIDE
Treat loved ones

to a vegan-friendly
experience
BOSH!’s guide
to cooking on 50/50
SAVOURY
a budget
Instagram
WREATH!
Half sage
‘sausage
half squash ’,
& kale
colcann
on
WINTER HEALTH SOS

EAT TO BEAT COLDS & FLU
Go to www.instagram.com/
41

ENERGY LEVELS
9 772398 256017
DIY BEAUTY SEASONAL FASHION DIY chocolates

How to make your own Cruelty-free ways to keep Curry club DECEMBER 2019
VEGAN FOOD
veganfoodandliving
natural skincare basics
& LIVING
warm and look good this winter Guide to Paris PRICE £5.99
Alternatively email Subscribe

rachel.smith@anthem- Turn to page 32 to subscribe
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and bag yourself a bargain!
Cover image
Recipe and photo by Stu
Henshall from The Alternative
Kitchen (www.the
alternativekitchen.net)
Instagram @thealtkitchen
VEGANFOODANDLIVING.COM 3
I N T H I S I S S U E
December
Contents
Discover the secrets of healthy and
nutritious vegan living 102
Christmas p12 F E AT U R E S
Alternative gifts............................................ 30
Boxing Day brunch ..................................... 34
Party snacks.................................................. 36
5 ingredients ................................................. 38
Homemade sushi ......................................... 47
Inspired by the East .................................... 50
Winter food for health .............................. 54
Healthy hearts.............................................. 56
Get more energy......................................... 58
Curry club..................................................... 60
Eating on a budget ...................................... 75
Hogmanay feast ........................................... 76
Ferments and pickles .................................. 80
Chocolate treats ......................................... 84
DIY beauty gifts ........................................... 98
Winter fashion ........................................... 102
Gift guide..................................................... 106
Vegan guide to Paris ................................. 110
58
E V E RY I S SUE
What’s cooking ...............................................8
Subscribe to Vegan Food & Living .............. 32
Nutrition in a nutshell .................................. 53
Baking hacks with Sara Kidd ..................... 96
My vegan life...Georgia Plaskow ............. 114
110
4 VEGANFOODANDLIVING.COM
Chocolate treats p84
East inspired p50 Midweek p41
76
Weekend p63 80
Dessert p87 Curry club p60
5 ingredients p38
On the cover Exclusive calendar

2020 Make A
Diference Calendar

month

moo
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&LIVI NG
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NOVEMBER 2019
p12
this
Everything you need to make PLANT-
your best vegan Christmas so far! BASED
RECIPES
Cook up a vegan
p38 feast with just
5 ingredients
ALTERNATIVE
GIFT GUIDE
p30 Treat loved ones

to a vegan-friendly
experience
BOSH!’s guide
p75 to cooking on
a budget
50/50
SAVOU
WREATRY
Half sage H!
‘sausage’,
half squas
p28
h & kale
colcannon
WINTER HEALTH SOS
p54, EAT TO BEAT COLDS & FLU

41

ENERGY LEVELS
9 772398 256017
p56, DIY BEAUTY SEASONAL FASHION DIY chocolates
p58 How to make your own

Cruelty-free ways to keep
warm and look good this winter
Curry club
Guide to Paris
DECEMBER 2019
VEGAN FOOD
& LIVING
PRICE £5.99
p98 p102 p84,

p60,
p110
I N D E X
VeganFood & L I V I N G
RECIPE FINDER Anthem Publishing Ltd, Suite 6,
Piccadilly House, London Road,
Christmas Curry club
12 Kale, chestnut and mushroom bonbons
Bath BA1 6PL
Tel +44 (0) 1225 489985
14 Chestnut and fig pâté with beetroot 61 Jungle curry (gang pah) PUBLISHER Sally FitzGerald
15 Paprika jackfruit with winter veg 61 Taro-potato massaman curry sally.fitzgerald@anthem-publishing.com
16 Coconut and sweet potato pudding 62 Pineapple-tempeh curry
CONTENT & DIGITAL EDITOR
16 Cauliflower steak bubble and squeak
18 Stuffing wreath
19 Savoy-wrapped quinoa roast
Weekend Rachel Smith
rachel.smith@anthem-publishing.com
64 ‘Meatballs’ with cranberry sauce ART EDITOR Rob Eyres
20 Sourdough bread stuffing
65 Wild dosa with aubergine rob.eyres@anthem-publishing.com
20 Sweet potato and cauliflower casserole
66 Mossy matcha cheesecake
22 Mushroom chestnut tart PRODUCTION EDITOR Bob Wade
67 Wild mushrooms on toast
23 Spicy pulled jackfruit en croute
67 Greek garlic toast with chickpeas EDITORIAL ASSISTANT Amy Potter
24 Mushroom Wellington
68 Aubergine gyros amy.potter@anthem-publishing.com
25 Aubergine pilaf cake
69 Chickpeas with spinach and lemon rice
26 Gratin dauphinoise SALES EXECUTIVE Will Bayley
70 Sweet potato French toast casserole
26 Chilli polenta cakes with mushrooms will.bayley@anthem-publishing.com
70 Autumn hasselbacks
27 Sage and onion sausage and kale
71 Christmas pie CREATIVE DIRECTOR Jenny Cook
colcannon wreath jenny.cook@anthem-publishing.com
72 Chard lasagne
Party snacks Hogmanay HEAD OF MARKETING & PRODUCTION

Verity Travers
36 Holy mole guacamole! verity.travers@anthem-publishing.com
76 Black bean mushroom 'black pudding'
37 Sweet and salty bites MANAGING DIRECTOR Simon Lewis
77 Oatcakes
37 Island-style coconut bacon simon.lewis@anthem-publishing.com
78 Haggis
79 Scotch broth
5 ingredients 79 Cranachan
CEO Jon Bickley
jon.bickley@anthem-publishing.com
38 Beetroot, onion and thyme galette
39 Santorini tomato fritters
39 Coconut panna cotta and mango coulis
Pickle it PRINT William Gibbons & Sons Ltd
Tel +44 (0) 1902 730011
80 Pokey pink sauerkraut DISTRIBUTION Marketforce (UK) Ltd,
81 Fermented cucumbers 5 Churchill Place, Canary Wharf, London E14
Midweek 81 Gooseberry salsa 5HU Tel: +44 (0) 20 378 79001
42 Smoked tofu and courgetti noodles
42 Saucy mushroom and ginger tofu Chocolate treats
84 Pomegranate truffles
SUBSCRIPTION ENQUIRIES
shop.anthem-publishing.com
43 Golden spiced turmeric tofu UK: 0844 856 0642
44 Sweet potato, kale, mushroom pasties 85 Strawberry seltzer fizz candies International: +44 (0)1371 853 609
45 Smashing salad 86 Thyme-preserved lemon salt caramels Email - shop@anthem-publishing.com
45 Brain boosting bowl
46 Baked gouda mac n cheese
46 Bolognese
Desserts Calls to 0844 numbers cost 7 pence per minute plus your
phone company’s access charge.
88 Ginger cake with lingonberries
89 Panforte
Make your own sushi
47 Alfalfa sprout roll
89 Half moons
90 Biscoff shortbread bars
91 Chocolate caramel tartlets All content copyright Anthem Publishing Ltd, 2019,
48 Mackerel modoki oshi
all rights reserved. While we make every effort to
49 Scallop modoki nigiri 92 Cookie dough truffles
ensure that the factual content of Vegan Food & Living
92 No-egg nog is correct we cannot take any responsibility nor be
Inspired by the East 93 Gingerbread man doughnuts

94 Stollen bread and butter pudding
held accountable for any factual errors printed.
No part of this publication may be reproduced,
stored in a retrieval system or resold without the
50 Speedy ramen Japanese noodle soup 95 Gingerbread cake with pink frosting
prior consent of Anthem Publishing Ltd. Anthem
51 Butternut squash salad with dukkah Publishing recognises all copyrights contained within
51 Five-spice baozi steamed buns Sara Kidd this issue. Where possible we acknowledge the
copyright holder. Vegan Food & Living is a trade mark
97 Jaffa tart owned by Anthem Publishing.
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connection with the competition, for promotional purposes.
You might check the menu for a vegan option. Maybe you only buy cruelty-free
cosmetics. But have you checked the ingredients in your energy supply?
Millions of British homes are powered by electricity and gas made from
animals or their by-products. They can come from factory farming, which
means animal slurry and even body parts.
Join Ecotricity, the world’s only oicially vegan energy company and make sure
you’re not supporting the animal industry with your energy bills.
Receive a FREE £50 voucher to spend at The Vegan Kind Supermarket when you switch
0808 123 0 123 (quote VFL) No animals were harmed in the making of this advert ecotricity.co.uk/VFL
What’s r
Decembe
cooking? Keep up to date with all
the latest vegan news, products
and happenings
Pizza Hut expands

THE
its vegan menu
HOTTEST Pizza Hut introduced its first vegan menu
PLACE IN earlier this year and is now expanding
TOWN their vegan options further with a new
pizza, plant-based nuggets and a delicious
vegan cheesecake. The fifth vegan pizza
to hit the menu is the Vegan All About Mushrooms Pizza,
which features tomato sauce, Violife cheese paired with closed
cup mushrooms and garlic mushrooms. The restaurant has
partnered with Quorn to add Southern Fried Nuggets to the
menu as a starter or a side, which is available as part of the
Individual Meal Deal including a starter, main course, drink
and unlimited salad from £14.99. The I Can’t Believe it’s Not
Cheesecake with biscuits and caramel also joins the dessert
menu. Visit www.pizzahut.co.uk
IKEA GOES MEAT-FREE

FOR CHRISTMAS
This year, for the first time ever, IKEA Open Tart (£4.25) is sadly only suitable
is bidding farewell to the traditional for vegetarians rather than vegans, the
turkey roast as part of its festive food vegan option still sounds equally as
menu. Instead, IKEA will only be serving delicious! The vegan Root Vegetable Tart
meat-free Christmas dishes to visitors Tatin (£3.95) is made with dairy-free
across all stores, nationwide. The move puff pastry topped with glazed root
to go meat-free aims to offer more vegetables and a sprinkling of thyme.
plant-friendly and sustainable meals, Both dishes will also be part of IKEA’s
at a low price. From 4th November, £5 lunchtime offer, which includes
IKEA customers will be able to purchase dessert and a drink.Head over to www.
two new meat-free meals from the ikea.com/gb/en/this-is-ikea/ for more
restaurant. While the Brie and Cranberry info and to find your nearest store.
Fudge Kitchen
celebrates World
Vegan Month with
new products
To celebrate World Vegan Month,
Fudge Kitchen is promoting veganism
throughout November in its seven stores
in Bath, Cambridge, Canterbury,
Edinburgh, Oxford, Windsor and slice), Connoisseur Make-at-Home Kit
York. As well as offering the (£30), and Chocolate Fudge (£6.50).
chance to learn about how to Fudge Kitchen is also launching two
make vegan fudge, The Fudge hampers in November, The Amazon
Kitchen’s growing range of vegan- Vegan Hamper (£16) and The
friendly products now includes Fudge Kitchen vegan hamper (£16).
Dairy Free Drinking Fudge On top of all this, Fudge Kitchen is
flavours (6 sachets £10, 32 sachets producing own-label confectionery
£38), Mug and Fudge Set (£12), for Selfridges, including Chocolate
vegan-friendly Brittles (£6.50), Fruit & Nut Fudge (£9). Visit www.
authentic Slab Fudge (£5-6 per fudgekitchen.co.uk for more info.
Moo Free adds

Mini Moos to
its family
Two new characters have been added
to the Moo Free family to represent two
new flavours of Moo Free’s snack-size
Mini Moos bars, Mungo Mouse and
Dizzy Dog. The Strawberry flavoured
snack bar (85p) features Mungo
Mouse and is made by infusing the
Moo Free vegan ‘milk’ chocolate with
organic, concentrated strawberry oil. To
create the Caramel flavour (85p) that BBC EARTH
features Dizzy Dog, Moo Free mixed its
vegan friendly caramel with its vegan AND S’WELL
chocolate. Moo Free’s factories are
completely zero waste,
JOIN FORCES
100% dairy
dairy-free,
free, gluten
gluten- TO CELEBRATE
Khadi launch vegan
free and soya
soya-free.
www.moofree
free. Visit
isit
THE NATURAL
chocolates.com WORLD
hair care range for more info. BBC Earth and creator of the
Khadi’s latest range of hair care products is 100% natural original fashion hydration accessory
and vegan. Khadi uses traditional ayurvedic processes and S’well have teamed up for a long-
ensures that all herbs are collected in a sustainable and ethical term partnership to celebrate the
way by the local population. The range includes the Shikakai incredible wonders of the natural
Shampoo, 200ml (£16.95), that contains powder from the world with an exclusive, co-branded
fruit of acacia concinna, which stimulates hair growth and collection. Each 500ml bottle features
strengthens roots. The Koko Shikakai Conditioner, 200ml triple-layered, vacuum-insulated
(£16.95), contains shikaai, a natural conditioner that smoothes construction, designed to keep drinks
hair, and hibiscus, which nourishes the hair. The Ayurvedic cold for up to 24 hours or hot for
Detox Hair Mask, 150g (£14.95), contains the cleansing up to 12 hours. The first four bottles
power of reetha, have launched in John Lewis for £35,
which clears pores, the designs include the Northern
rhassoul, which Lights over New Hampshire’s
helps to reduce Chocorua Lake, two emperor
dryness in hair and penguins caring for their chick in the
lava earth, which Antarctic, Australia’s green turtle and
clears dandruff an iconic beneath the waves scene.
and stubborn BBC Earth and S’well will continue to
residue. Visit www. expand their partnership into 2020.
khadihair.co.uk for Visit the www.swellbottle.com
more info. website for more info.
N E W S
Pressing
pause
CHRISTMAS CHEER
Hello everyone! Well, here it
is – chapter 12 of 12, and an
amazing year it has been!
I hope you enjoyed 2019 and
you have some great plans
afoot for 2020. With my
first baby due in February,
this year has been rather
eventful, so my plan for the
festive period is to sit back,
relax and make the most of
family-time (while eating
some delicious and nutritious food of course!).
Over the past few months, I’ve been lucky enough
to sample some really amazing products and I’ve Visit this eco-friendly
picked my top three favourite sweet treats that will be
adorning my Christmas table!
boutique hairdresser
1) Coconuts Organics Vegan Ice Cream. Oh my! WhiP London is an organic, vegan and eco-friendly
If you haven’t yet had the pleasure of trying this boutique hairdresser, barber and music lounge with
truly delicious refined sugar-free ice cream, made salons in Hackney and Homerton. WhiP also offers
using coconut cream, I urge you to give it a whirl. It a mini record shop, local beer selection, as well as
has rocked my world (no word of a lie) and I am in cocktails and mocktails, allowing clients to relax with
love with each flavour! Eating them from the tub is their drink of choice. WhiP staff are trained in-house
completely acceptable behaviour, right? to provide them with a strong skill set and confidence
2) Nourish Grow Cook Enjoy. These beautiful and to work with every type of hair. Owners Lou Birkett
oh-so dreamy Coconut Bites are the most delicious and James Fisher are passionate Hackney residents
addition to your festive spread. They’re completely and are proud of their culturally rich, diverse and
addictive, too! Healthy, nutritious and totally yummy; creative surroundings. WhiP also stocks forward-
I’ll have them all please! thinking vegan, organic, bio-dynamic and cruelty-
3) Nush Strawberry Almond Mylk Yogurt. This free products from brands Evo and Onway.
delicious yoghurt can be enjoyed just as it is in its Visit www.whiplondon.co.uk for more info.
most beautiful form, but it will also make your festive
desserts come alive. I love to layer it up with fresh fruit,
nuts and a sprinkling of cinnamon!
With Christmas just
around the corner, I like Christmas
to get ahead of myself if I
can, so that my time off is
candles from
as stress-free as can be. Ohros
This isn’t always possible
Based in a Hackney studio in London,
however and with our
Ohros has been hand-crafting scented,
daily lives being quite
natural soy candles since 2016. It
hectic, particularly around
keeps things as natural as possible by
this time, it can be really
using 100% soy wax, essential oils and
beneficial to set-aside
natural unwaxed wicks. The creative
a few minutes just for
talent behind Ohros also hand makes
ourselves and to nurture
all of the wicks, hand pours the wax
our wellbeing.
and hand writes the labels. The
Holly Johnson joins Christmas scents include Cinnamon
us every month to and Orange (£14), Figgy Pudding
share her vegan (£14) and By the Fire (£14). Ohros
wellbeing tips. With also make diffusers (£25), the scents
a love of vibrant include Eucalyptus and Lavender,
flavours and a passion for helping people to Amber and Bergamot and Lime,
achieve optimum wellbeing, Holly’s Wholesome Basil and Mandarin.
Kitchen (hollyswholesomekitchen.com) creates Use code VFL15 for 15% off.
nutrilicious recipes that fortify, revive and restore Visit the www.ohros.com website
to promote wellness in mind, body and soul. for more info.
Invest SHARE OFFER now OPEN
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INVEST FROM £50
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From the award-winning Awel Co-op team
www.egni.coop · admin@awel.coop · 01639 830870

ch ristmas
From stunning centrepieces to
succulent sides, we have everything
Kale, chestnut and
mushroom bonbons
with cherry sauce
By The Vegetarian Society (www.vegsoc.org)
Serves 4 | Prep 15 mins plus chilling | Cook 20 mins |
you need for a festive feast Calories 472 (per serving)
FOR THE BONBONS FOR THE COATING

1 tbsp vegetable oil 100g (2 cups) breadcrumbs
3 shallots, roughly 100g (1 cup) plain
chopped white flour
150g (1½ cups) roughly 2 tbsp gram flour mixed
chopped kale with 6 tbsp water
225g (1½ cups) roughly FOR THE SAUCE
chopped cooked chestnuts 20 fresh cherries,
225g (2 cups) roughly pitted and chopped
chopped chestnut 4 tsp caster
mushrooms (superfine) sugar
salt and pepper, to taste 2 sprigs of thyme
1 tbsp gram (chickpea) juice of 1 lemon
flour, with 3 tbsp water
TO GARNISH
FOR FRYING
a few small sprigs
1 litre (4 cups) of watercress
vegetable oil
TO MAKE THE BONBONS

1 Fry the shallots in oil over a medium heat for a few
minutes until soft. Add the kale, chestnuts and mushrooms
to the pan. Season, then cook for 10 minutes.
2 Remove from the heat, cool slightly, then place in a food
processor with the gram flour/water mixture. Pulse to bring
together, leaving a little texture. Place in the fridge to chill.
3 Once chilled, divide the mixture into 12 and roll into balls.
4 For the coating, place the breadcrumbs, plain white flour
and gram flour/water mixture into three separate bowls.
Coat each of the bonbons in flour, then the gram flour/
water mixture, followed by the breadcrumbs.
5 Heat the oil in a large, wide, sturdy pan (no more than half
full) to 180°C/350°F. Fry the bonbons until the outside is
golden. You may need to do this in batches. Once cooked,
drain the bonbons on kitchen towel.
TO MAKE THE CHERRY SAUCE
6 Place the cherries in a pan with the sugar and thyme, then
bring to a simmer. Cook until the cherries have broken
down and a syrup has formed.
7 Remove the thyme and stir in the lemon juice. Blend into
a smooth purée.
TO SERVE
8 Serve the bonbons with the cherry sauce on the side and
garnish with a few sprigs of watercress.
10.3g 2.1g 0.25g 15.8g 11.5g

Total fat Saturates Salt Sugar Protein
Cheese R E C I P E S
Terrine of chestnut and fig TO MAKE THE SEED CRACKERS

1 Preheat the oven to 150°C/Gas
TO WRAP THE TERRINE
11 Blanch the whole leek in salted water
pâté with beetroot Mark 2. for 5 minutes and refresh in cold
water immediately.
2 Combine the flax seeds and chia
By The Vegetarian Society (www.vegsoc.org) seeds in a bowl with the water and 12 Cut off the bottom root and slice the
Serves 4 | Prep 20 mins plus soaking and chilling | leave them to swell up and form a leek in half lengthways. Dry the long
Cook 1 hr | Calories 396 (per serving) gel. This takes about 45 minutes. leek pieces on kitchen towel.
FOR THE CRACKERS 180g (1¼ cups) roughly 3 Once the gel has formed, add the 13 Line a small rectangular terrine mould
chopped cooked remaining cracker ingredients and with clingfilm. Place the blanched leek
100g (2⁄3 cup) flax seeds
chestnuts mix in thoroughly. pieces width-wise in the bottom,
100g (2⁄3 cup) chia seeds leaving enough leek hanging over the
2 sprigs of thyme, 4 Cover a baking tray with baking
225ml (1 cup) water parchment and thinly spread over the edges to wrap over the top of the
leaves only
50g (1⁄3 cup) pumpkin seeds cracker mixture. Bake for 25 minutes. terrine later.
salt and pepper, to taste
50g (1⁄3 cup) sunflower seeds 5 Remove from the oven, then score 14 Put half of the chestnut pâté in the
TO WRAP THE TERRINE the mixture into whatever cracker mould, smoothing to the edges with
50g ( ⁄3 cup) sesame seeds
1
a spoon. Add the beetroot layer next,
1 large whole leek shapes you like. Flip them over and
1 tsp salt cook for 30 minutes until crisp. then finally the second half of the
FOR THE WALNUTS
FOR THE BEETROOT FOR THE BEETROOT LAYER chestnut and fig pâté.
300g (1½ cups) caster
350g (2¼ cups) peeled and 6 Add all of the beetroot layer 15 Fold over the leek to cover the
(superfine) sugar
finely chopped beetroot ingredients to a large pan, bring terrine. Place in the fridge to set.
12 walnuts, halved
to the boil and simmer until the FOR THE CANDIED WALNUTS
300ml (1¼ cups) apple juice
FOR THE CARROTS beetroot is cooked. 16 Make a caramel by placing the sugar
1 garlic clove, peeled but
5 tsp water 7 Once the beetroot is softened, in a heavy-bottomed non-stick frying
left whole
50ml (¼ cup) white remove and discard the thyme pan over a medium-high heat until it
2 sachets of Vege-Gel and garlic. Set aside 2 tbsp of the melts, starts to brown and forms a
wine vinegar
1 sprig of thyme cooked beetroot; this will be used syrup. Do not stir the sugar.
5 tsp caster
¼ tsp ground coriander (superfine) sugar
as a garnish at the end. Blend the 17 Coat the walnuts in the syrup and set
remaining mixture into a smooth them aside on a plate to cool.
1 tsp sherry vinegar 1 carrot, sliced into strips purée and leave in the refrigerator FOR THE CARROT CURLS
FOR THE PÂTÉ with a peeler for 1-2 hours. 18 In a pan, bring the water, vinegar and
1 tsp vegetable oil TO SERVE TO MAKE THE PÂTÉ sugar to the boil to dissolve the sugar.
3 small shallots, sliced 2 figs, sliced into rounds 8 Heat the oil in a large pan over a Remove from the heat.
1 garlic clove, crushed a few small sprigs medium heat. Add the shallots and 19 Add the carrots and leave for a few
of watercress cook until softened. minutes to soak up the flavour. Set
125g (1 cup) roughly
chopped chestnut 9 Mix in the garlic and cook for a aside to cool.
mushrooms further minute before adding the TO ASSEMBLE
remaining pâté ingredients, squashing 20 Carefully remove the terrine from
6 large figs, chopped
the figs slightly. the mould and discard the clingfilm.
10 Cook until the mixture is starting to Slice the layered pâté and place in
dry, then place in a food processor the centre of each plate. Garnish with
and blend until almost smooth, the carrot curls, candied walnuts, fig
40.2g 5.1g 0.69g 43.9g 23.4g leaving some texture. Season to taste. slices, watercress and the reserved
Total fat Saturates Salt Sugar Protein beetroot. Serve with seed crackers.
Paprika jackfruit with crushed winter vegetables,
Brussels sprout leaves and vegetable crisps
By The Vegetarian Society (www.vegsoc.org)
Serves 2 | Prep 15 mins | Cook 1 hr | Calories 660 (per serving)
FOR THE SAUCE FOR THE VEGETABLES TO MAKE THE SAUCE FOR THE WINTER VEGETABLES
1 tbsp olive oil 1 carrot, chopped 1 In a large pan, cook the shallots in 7 Boil the vegetables in salted water
3 shallots, finely chopped into rough dice the oil over a medium heat until soft. for 5-10 minutes until they start to
1 parsnip, chopped Add the crushed garlic and cook for soften. Drain, then fry in the olive oil
1 garlic clove, crushed
into rough dice a minute, then add the tomato purée for 5 minutes, while crushing. Season
2 tbsp tomato purée and cook for another 2 minutes. to taste.
¼ of a swede, chopped
175ml (¾ cup) vegan red wine 2 Add the red wine to the pan and FOR THE VEGETABLE CRISPS
into rough dice
400g tin (1¾ cups) simmer (uncovered) until it reduces 8 Heat the oil to 160°C/320°F in a
pepper, to taste
of chopped tomatoes by half. large, wide, sturdy pan, so it is no
1 tbsp olive oil
a pinch of dried oregano 3 Add the chopped tomatoes and more than half full. Use a potato
FOR THE CRISPS oregano. Bring back to a low simmer peeler to create strips from the
salt and pepper, to taste
500ml (2 cups) vegetable and cook the sauce for 15 minutes. carrot and parsnip and fry until
FOR THE JACKFRUIT
oil, for frying Remove the pan from the heat and golden. Drain on kitchen towel and
1 tbsp olive oil allow to cool slightly before blending leave to crisp up.
1 carrot
½ a red onion, sliced into a purée. Season to taste. FOR THE GARNISH
1 parsnip
400g tin (1¾ cups) of jackfruit, TO MAKE THE JACKFRUIT 9 Bring a small saucepan of salted
TO GARNISH
drained and rinsed 4 Preheat the oven to 180°C/Gas water to the boil. Remove the leaves
3 Brussels sprouts,
a pinch of dried oregano Mark 4. from the sprouts and blanch them in
outer leaves only
a pinch of chilli flakes 5 In a large pan, fry the onion in the oil the water for 2 minutes. Pat them dry
over a medium heat until softened. on kitchen towel and set aside.
¼ tsp smoked paprika
Add the jackfruit, oregano and spices TO ASSEMBLE
2 tbsp cider vinegar
and cook for a further 5 minutes. 10 Place the crushed winter vegetables
50g (¼ cup) agave syrup Remove from the heat and mix in in the centre of the plate, place
salt and pepper, to taste the vinegar and agave syrup. the jackfruit on top and finish with
6 Transfer the jackfruit mixture onto a Brussels sprout leaves and crisps.
baking tray. Cover with foil and cook Pour the sauce around the outside.
in the oven for 20 minutes. After
15.6g 2.3g 0.19g 19.1g 9.1g that, remove the foil and cook for a
Total fat Saturates Salt Sugar Protein further 5 minutes. Season to taste.
Christmas R E C I P E S
Spiced coconut and sweet potato pudding

By Andrew Olson from One Ingredient Chef (www.oneingredientchef.com)
Serves 2-3 | Prep 10 mins | Cook 45 mins | Calories 555 (per serving)
2 large sweet potatoes 1 Preheat the oven to 195°C/Gas water at a time. Place this in the
60ml (¼ cup) coconut milk Mark 5. Peel and dice the sweet refrigerator to thicken slightly while
potatoes into small chunks – there’s the potatoes finish.
60ml (¼ cup) water
no perfect way to cut an irregular 3 Once the sauce has cooled and the
40g (1⁄3 cup) walnuts shape into even pieces, so just sweet potatoes are cooked, it’s time
40g (1⁄3 cup) pecans (carefully) do the best you can. Add to put everything together. Grab one
2-3 tbsp maple syrup the chunks to a baking sheet and large casserole dish (or several small
roast for about 25 minutes until ones) and toss the sauce and sweet
½ tsp pumpkin pie spice
cooked thoroughly. potatoes together until everything
1 tsp vanilla extract
2 While the potatoes are roasting, is evenly coated. Return to the oven
2 sprigs of mint (optional) prepare the coconut and nut and bake for about 15-20 minutes
sauce by combining the coconut until the sauce begins bubbling and
milk, water, walnuts, pecans, maple turning a gorgeous caramel colour
syrup, pumpkin pie spice and vanilla – but don’t let it burn! Garnish with
in a blender and pulse just a few mint for extra colour and freshness.
times until the sauce is somewhere
between chunky and smooth. You
33.4g 8.6g 0.06g 22.9g 10.2g want this sauce to have a uniform,
Total fat Saturates Salt Sugar Protein gritty feel. If it’s too thick, add a little
Roasted cauliflower steaks with butter
bean bubble and squeak
By Bettina Campolucci Bordi
Serves 2 | Prep 10 mins | Cook 30 mins | Calories 386 (per serving)
1 big cauliflower head 6 Brussels sprouts 1 Preheat the oven to 180°C/Gas 3 For the bubble and squeak, in a hot
with leaves and all cauliflower leaves from Mark 4. Remove the outer leaves pan, add olive oil, leeks, sprouts and
olive oil the cauliflower head of the cauliflower and save for later, cauliflower leaves and cook until soft,
then cut off the bottom stem end so about
1 tbsp Dijon mustard 1 tbsp chopped chives
that you create a flat base and can 5 minutes. Once the veggies are
salt and pepper, to taste a squeeze of lemon stand the cauliflower on the cutting browned, take off the heat. Drain a
FOR THE BUBBLE AND salt and pepper, to taste board. Use a large knife and cut the tin of butter beans, add to a food
SQUEAK FOR THE TOPPING cauliflower head into two to four processor and blend until smooth.
400g (1¾ cups) pre- steaks – save the small bits for frying Add to the pan of veggies and give
pomegranate seeds
cooked butter beans too. In a small bowl, stir together it a good mix. Give it a taste and add
a little olive oil, Dijon, salt and salt and pepper to taste, including a
½ a leek, chopped
pepper and brush each side of the squeeze of lemon at the end plus
cauliflower steaks with the mixture. some chives.
2 Heat up a big pan and put the 4 Put together the dish by adding a
cauliflower steaks on their flat side generous helping of bubble and
This recipe is taken and fry until nice and brown, about 5 squeak and top it off with a charred
from 7 Day Vegan minutes on each side. Once charred, cauliflower steak and sprinkles of
Challenge by Bettina place in an oven tray and bake in the pomegranate seeds for crunch and
Campolucci Bordi, oven for another 20 minutes. While freshness.
published by Hardie
the steaks are cooking make the
Grant. (RRP £15.)
bubble and squeak.
9.4g 1.9g 1.06g 13.6g 21g
1 Preheat the oven to 180°C/Gas by hand). If preparing in advance, this

Stuffing wreath Mark 4. is when to cover and refrigerate or
By Jackie Kearney 2 Put a large frying pan/skillet on a freeze the dish.
Serves 6-8 | Prep 20 mins | Cook 1 hr 30 mins | medium heat and add a tbsp or 7 If not using a savarin mould, place
Calories 371 (per serving) two of the olive oil. Add the celery the remaining orange halves face-
and onions and sauté for 20-30 down in the middle of the sausage
8 tbsp good-quality 4 heaped tbsp freshly
minutes until soft and translucent, wreath to stop the hole closing up.
olive oil chopped parsley
stirring occasionally. Place the other slices around the
2 celery sticks, diced into ½ a large orange, cut into outside edge.
3 Meanwhile, put the dry sausage mix
5mm (¼in) pieces 5mm (¼in)-thick semi-
in a large bowl and add boiling water 8 Cover with foil (whether using a
2 brown onions, diced circle slices
according to the packet instructions. mould or shaping by hand) and put
350g (2¼ cups) dried a large handful of Add 2 tbsp olive oil and mix well. Set the wreath in the preheated oven
vegan sausage mix (such fresh sage leaves aside for 10-15 minutes. for 50-55 minutes. Remove the foil
as SosMix or Granovita) 1 tsp salt 4 Put the apples into a bowl with the and return to the oven for a further
2 medium or 1 large a large handful of lemon juice and toss to mix. 10-15 minutes until firm to touch.
apple, preferably Bramley fresh cranberries 5 Blitz the bread slices in a food 9 Meanwhile, pour the remaining olive
or Granny Smith, peeled, 8-9 small sprigs processor to make fine breadcrumbs. oil into a small frying pan/skillet and
cored and diced into 2cm of rosemary Put in a large bowl with the parsley, put over a high heat. Add the sage
(¾in) pieces apple pieces (and lemon juice), leaves and salt, and fry quickly for a
savarin mould or flan or
2 tbsp freshly squeezed onions/celery and sausage mixture. few minutes.
tart pan about 25-30cm
lemon juice (10-12in) diameter, Using your hands, combine well. 10 Remove the wreath from the oven.
4 slices of seeded greased with vegan 6 Lay the orange slices around the If using a savarin mould, carefully
brown bread margarine or oil sides of the greased savarin mould, turn out onto a serving platter. Pour
then fill with the stuffing mixture. over the sage and olive oil, covering
Alternatively, if using a flan or tart the sausage mixture well. Garnish
pan, lay the mixture in the pan in a the top with the cranberries,
large, thick circle to make a wreath securing in place with cocktail sticks/
The recipes on pages shape. Use your hands to shape the toothpicks if needed. Garnish the
18-19 are taken centre with the sprigs of rosemary.
mixture, making a large doughnut
from Vegan Christmas Cover with foil to keep warm
shape with a large hole in the
Feasts by Jackie before serving.
Kearney, photography middle. The wreath should be about
by Clare Winfield, 7.5-10cm (3-4in) in height (if shaping
published by Ryland
22.2g 6.2g 1.2g 8.4g 22.8g
Peters & Small.
(RRP £9.99.) Total fat Saturates Salt Sugar Protein
Savoy-wrapped quinoa roast
By Jackie Kearney
1 tbsp olive or other 1 thick slice of 1 Preheat the oven to 190°C/Gas to cover the bottom and sides
vegetable oil wholemeal/wholewheat Mark 5 and oil a 1 litre (2lb) loaf tin. and saving one leaf to seal the top.
1 red onion, diced into or seeded bread 2 Heat the olive oil in a pan and add Half-fill the loaf tin with half of the
5mm (¼in) pieces 6 outer leaves from a the onion, courgette, carrot, leek and veg mixture, firmly pushing it down
Savoy cabbage, thick mushrooms. Cook for 8-10 minutes with the back of a spoon. Crumble
½ a courgette (zucchini),
stalk ends trimmed until soft. the vegan cheese (if using) over
diced
3 Simmer the quinoa in the veg stock the filling, then add the remaining
1 carrot, diced 1 flax ‘egg’ or egg replacer for 4-5 minutes. Drain and set aside. filling on top, again pushing down to
1 leek, finely sliced 120g (½ cup) silken tofu 4 Toast the cashews in a dry frying create a firm shape.
5 chestnut mushrooms, 1 tbsp each of freshly pan/skillet for a few minutes, then 7 Fold over the edges of the leaves to
diced chopped thyme and bash (or blitz in a food processor) cover the top of the roast, and then
marjoram (or ½ tsp dried into small pieces. Avoid over-blitzing place the last cabbage leaf on top
100g (generous ½ cup)
herbs) the nuts to a powder or you will and tuck it into the sides. Cover the
quinoa or couscous
120g (¾ cup) vegan ‘feta’ lose the texture. Blitz the bread into tin with foil and place on a baking
750ml (3¼ cups) crumbs. Blanch the cabbage leaves in sheet. Bake in the preheated oven
or ‘ricotta’ (optional)
vegetable stock boiling water for 2 minutes. Set aside. for 15 minutes, then turn over, foil-
salt and freshly ground
150g (1¼ cups) cashews 5 Mix the vegetables, quinoa, nuts, side down on the baking sheet, and
white pepper, to taste
breadcrumbs, flax ‘egg’ and tofu bake for 10-15 minutes more.
together in a bowl. Add the fresh or 8 Turn it the right way up again and
dried herbs and season to taste with remove the foil lid. Turn it out onto a
salt and white pepper. board and serve in slices.
18.2g 3.6g 0.11g 5.5g 10.7g 6 Line the oiled loaf tin with the
Total fat Saturates Salt Sugar Protein cabbage leaves, using five large leaves
Sweet potato and

cauliflower casserole
By Kirsten Kaminski
Serves 4-6 | Prep 15 mins plus soaking | Cook 1 hr 15 mins |
Calories 547 (per serving)
FOR THE SAUCE 1 medium red onion,

150g (1 cup) raw cashews, thinly sliced
soaked for 6-8 hours (or 2 tbsp finely chopped
overnight) fresh parsley, plus more
360ml (1½ cups) almond as needed
or soy milk FOR THE MARINADE
½ tsp ground turmeric 120g (½ cup) tahini or
20g (¼ cup) nutritional almond butter
yeast 1 tsp garlic powder
Sourdough bread stuffing ¼ tsp salt 1 tsp pure maple syrup

1
⁄8 tsp black pepper 1 tbsp Dijon mustard
By Kirsten Kaminski
Serves 6-8 | Prep 15 mins | Cook 45 mins | FOR THE VEGGIES 1 tbsp apple cider vinegar
Calories 246 (per serving) 2 medium sweet potatoes, 80ml (1⁄3 cup) water
peeled and diced ¼ tsp salt
350g (8 cups) sourdough bread, cubed
(or any other bread) 1 small head of cauliflower, 1⁄8 tsp black pepper
chopped into small florets
3 tbsp vegan butter or 3 tbsp olive oil
1 medium white onion, roughly chopped 1 To make the cheese sauce, drain the cashews and place
them in a blender. Add the milk, turmeric, nutritional yeast,
2-3 medium celery sticks, thinly sliced
salt and black pepper and blend until the sauce is smooth.
4 garlic cloves, minced
2 To make the veggies, preheat the oven to 200°C/Gas
1 tbsp finely chopped fresh sage Mark 6 and grease a 18x25cm (7x10in) baking dish.
1 tbsp finely chopped fresh thyme 3 While the oven is preheating, combine the sweet
150g (2 cups) thinly sliced cremini mushrooms potatoes, cauliflower, onion and parsley in a large bowl.
480-720ml (2-3 cups) vegetable broth/stock 4 To make the marinade, whisk together the tahini, garlic
salt and black pepper, to taste
powder, maple syrup, mustard, vinegar, water, salt and black
pepper in a medium bowl until the marinade is smooth.
1 Preheat the oven to 175°C/Gas Mark 4 and line a large Pour the marinade over the veggies and use your hands or
baking sheet with parchment paper. Grease a 18x25cm a large spoon to coat them all.
(7x10in) baking dish. 5 Transfer the veggies to the prepared baking dish and
2 Spread the bread cubes out evenly on the baking sheet. spread them out evenly. Pour the cheese sauce on top and
Toast the bread in the oven for 10-15 minutes, flipping it make sure all the veggies are covered. Bake, covered, for
halfway (being careful not to let it burn). Increase the oven 45 minutes. Uncover the casserole and bake for another
temperature to 190°C/Gas Mark 5 and place the toasted 30 minutes, until the veggies are soft and the top is golden
bread cubes in a large bowl. brown. Let the casserole cool slightly and serve with
3 Heat the butter in a large saucepan over medium heat. additional parsley.
Add the onion and celery and sauté until they are
translucent, 4-5 minutes. Add the garlic, sage and thyme
and sauté for 2 minutes. Add the mushrooms and a
The recipes on pages
splash of the broth and cook for 5-7 minutes, until the
20-22 are taken from
Vegan Holiday Cooking mushrooms are soft and their moisture has evaporated
by Kirsten Kaminski, somewhat. Add the mixture to the bread cubes and
published by Page combine with a spoon.
Street Publishing. 4 Transfer the bread mixture to the prepared baking dish.
(RRP £17.) Pour the remaining broth over the bread mixture and
carefully combine, until the bread is just saturated – not
too wet and not dry. Season with the salt and black
pepper and bake for 30 minutes, until the top of the
stuffing is crunchy. Let the stuffing cool slightly and serve.
6.5g 1.7g 0.69g 4g 8g 33.5g 5.6g 0.42g 9.4g 17.6g

Total fat Saturates Salt Sugar Protein Total fat Saturates Salt Sugar Protein
Mushroom chestnut tart

By Kirsten Kaminski
Serves 8 | Prep 25 mins plus soaking and chilling | Cook 1 hr | Calories 519 (per serving)
FOR THE CRUST FOR THE FILLING 1 To make the crust, sift the plain and cook for 5-8 minutes. Add the
160g (11⁄3 cups) plain 2 tbsp olive oil flour, tapioca flour and salt into a chestnuts and parsley and cook
(all-purpose) flour large bowl. Add the butter and use for 5 minutes, then set the filling
1 large onion,
a hand mixer fitted with kneading aside. Pour the cheesy sauce into
1 tsp tapioca flour finely chopped
hooks to combine the mixture until the saucepan and use a spoon to
a pinch of salt 3 garlic cloves, minced it’s crumbly, about 2 minutes. Add combine the filling and sauce.
113g (½ cup) vegan 150g (2 cups) roughly the water and continue mixing until 4 Preheat the oven to 175°C/Gas
butter, softened chopped chanterelle the mixture begins to pull together Mark 4. Grease a 26cm (10½in)
1 tbsp cold water mushrooms to form a dough, about 3 minutes. deep tart tin. On a floured work
150g (2 cups) thinly Using your hands, form a ball, knead surface, roll out the dough into a
FOR THE SAUCE
sliced chestnut or the ball lightly for 1 minute, wrap it circle slightly larger than the tart tin.
150g (1 cup) raw cashews, in parchment paper and place it in
cremini mushrooms Carefully roll the pastry over the
soaked for 6-8 hours (or the fridge for 30 minutes.
60ml (¼ cup) soy sauce rolling pin and transfer it to the tart
overnight) and drained
2 To make the cheesy sauce, combine tin. Press the pastry into the sides of
240ml (1 cup) soy milk 280g (2 cups) cooked
the drained cashews, milk, pumpkin the tin and trim the edges.
chestnuts
225g (1 cup) purée, nutritional yeast, lemon 5 Carefully spoon the cheesy filling
pumpkin purée 13g (1⁄3 cup) fresh parsley, juice, salt, black pepper, paprika and into the pastry and spread it out
plus more as needed, tapioca flour in a high-speed blender
20g (¼ cup) evenly. Bake for 35-40 minutes, until
roughly chopped and blend for 1-2 minutes, until the
nutritional yeast the pastry is crisp. Remove the tart
sauce is smooth. from the oven, set it aside and let it
1 tbsp fresh lemon juice
3 For the filling, heat the oil in a large cool slightly. Sprinkle extra parsley
½ tsp salt
saucepan over medium heat. Add on top and serve.
1
⁄8 tsp black pepper the onion and garlic and fry for
½ tsp paprika 3-4 minutes, until they are golden
2 tbsp tapioca flour brown. Add the chanterelle and
chestnut mushrooms, and soy sauce
23.8g 5g 0.63g 8.2g 14.5g

Spicy pulled jackfruit en croute
By Demuths (www.demuths.co.uk), photography by Rob Wicks from Eat Pictures
Serves 6-8 | Prep 1 hr 30 mins | Cook 40 mins | Calories 707 (per serving)
FOR THE JACKFRUIT 20g (¾ cup) parsley, 1 For the jackfruit, heat 2 tbsp sunflower 6 For the en croute, preheat the oven
4 medium onions, finely chopped oil in a frying pan over medium heat, to 200°C/Gas Mark 6. Roll the
sliced 3 tbsp ground flaxseed
add the sliced onion with a pinch pastry out to a large 30cm (12in)
of salt and pepper and ½ tsp sugar. square. Place on a slightly larger
2 tbsp sunflower oil FOR THE PÂTÉ Soften the onions on a low heat for piece of baking parchment.
½ tsp brown sugar 150g (2 cups) sliced 15 minutes until translucent, then turn 7 Spread the mushroom pâté over the
a pinch of salt and pepper mushrooms up the heat and cook for a further majority of the pastry, leaving a 5cm
1 tbsp olive oil 15 minutes until golden brown. Remove (2in) gap of pastry top and bottom
4 garlic cloves, crushed
from the oil and put to one side. and 3cm (1¼in) gap each side.
and minced 2 tbsp shoyu
2 Keep the oil in the saucepan and 8 Arrange the jackfruit in a slightly
1 tsp smoked paprika 100g (¾ cup) cooked start to cook the garlic. Gently fry smaller rectangle over the pâté.
1 tsp ground cumin chestnuts for 1 minute, then add the spices 9 Place the apricots in a line along the
½ tsp ground allspice 250g (1¼ cups) smoked and tomato purée and cook for a middle of the jackfruit.
tofu, roughly chopped further minute until it smells fragrant. 10 Use the parchment to help lift and
a pinch of chilli
50g (1 cup) breadcrumbs 3 Add the jackfruit, shoyu, syrup, zest fold the pastry over the filling. Seal up
1 tbsp tomato purée and juice, vinegar, smoke and water. the edges by pressing together with
salt and black pepper
565g tin (3½ cups) of Bring to a simmer, cook for 10 minutes the rolling pin. Seal the sides of the
jackfruit, drained and juice of ½ lemon until the sauce has reduced and the pastry as well. Trim off any excess,
sliced FOR THE EN CROUTE jackfruit is tender and caramelising. leaving enough pastry to roll up the
2 tbsp shoyu 1 pack of puff pastry Shred the fruit with forks. Stir in the edges and crimp with a fork. Brush
(500g) onions, parsley and ground flax seeds. the pastry with olive oil. Lightly score
2 tbsp maple syrup
4 For the pâté, sauté the mushrooms a criss-cross effect, being careful not
grated zest and juice of 100g (½ cup) apricots
in the oil until the juices are released. to cut all the way through.
1 lime (sulphured for colour),
Add the shoyu and cook until the 11 Place on a baking tray lined with
soaked in brandy
1 tsp cider vinegar juices have evaporated. parchment. Bake for 25 minutes, then
overnight
1 tsp liquid smoke 5 In a processor, blend the chestnuts turn down to 170°C/Gas Mark 3 for a
olive oil, to brush the and tofu, add the mushrooms and mix further 15 minutes until evenly golden
200ml (1 cup) water pastry to a slightly chunky pâté. Stir in the and the pastry is cooked through.
breadcrumbs. Season to taste with salt, Cool for 10 minutes before slicing.
38g 8.5g 0.92g 11.3g 14.8g pepper and lemon juice.
Mushroom Wellington
By Rose Elliot
2 tbsp olive oil 1 Preheat the oven to 200°C/Gas clear at the top and bottom edges.
1 onion, chopped Mark 6. With a sharp knife, make diagonal
2 Heat 1 tbsp of the oil in a saucepan cuts in the side pieces of pastry,
200g (2 cups) button mushrooms, sliced
over a low-medium heat, add the starting from the top left corner and
1 garlic clove, crushed working towards the filling at about
onion and fry for 10 minutes, then
200g (1¾ cups) cashews add the mushrooms and garlic and a 45-degree angle, making each strip
100g (2 cups) fresh white bread pieces cook, stirring, for a further 5 minutes. about 1cm (½in) wide. Repeat on
Remove from the heat. the other side, starting at the top
1 tsp dried tarragon
right corner, cutting down towards
2 tbsp shoyu soy sauce 3 Put the cashews and bread into a
the filling. Enclose the filling with the
food processor and process to fine
1 tsp Marmite (yeast extract) pastry strips: fold the end pieces
crumbs, then add the onion and
1 tbsp freshly squeezed lemon juice in first, then alternately fold over
mushroom mixture, tarragon, shoyu,
diagonal strips from each side to
250g pack of ready-rolled puff pastry yeast extract and lemon juice and
create a plaited effect – this is much
soya milk, for brushing process until smooth. Season with
easier than it sounds. Brush the
salt and pepper to taste.
salt and freshly ground black pepper, to taste pastry with soya milk.
4 Spread the puff pastry sheet out on
5 Gently transfer the pastry to a
the work surface, with the shorter
baking sheet and then bake for
edges at the sides. Place the nut
45-60 minutes, until it is puffed up,
mixture in a rectangle down the
crisp and golden.
36.7g 7.9g 0.62g 4.1g 11.7g centre of the pastry (about 8cm
Total fat Saturates Salt Sugar Protein (3in) wide), leaving 2cm (¾in)
Aubergine pilaf cake
By Rose Elliot
100g (¾ cup) pine nuts 2 tsp ground cinnamon 1 Preheat the oven to 180°C/Gas 6 Steam the washed spinach in a dry
olive oil, for frying ½ tsp dried chilli flakes Mark 4. saucepan over a medium heat for
2 Spread the pine nuts out on a 2-3 minutes, until wilted. Drain off
3-4 medium aubergines 450g (15 cups) tender
baking sheet and toast in the oven any excess water in a colander and
(eggplant), trimmed and spinach leaves, washed
for 1-2 minutes until just golden. squeeze the spinach to ensure it is
cut into 1cm (½in) thick salt and freshly ground
Remove from the heat as soon as fairly dry.
slices black pepper, to taste
they’re just done. Set aside. 7 To assemble, closely arrange the
300g (1¾ cups) white a small bunch of fresh
3 Heat a little olive oil in a frying pan aubergine slices to line the sides and
basmati rice coriander (cilantro),
(skillet) over a medium heat, add the base of the cake tin, without leaving
100g (¾ cup) raisins torn, to garnish any gaps. Spread half of the spinach
aubergine slices in batches and fry
3 tbsp vegan butter or for 3-4 minutes on each side until in the bottom of the tin, then put
vegan spread tender and golden brown. Remove in all of the rice mixture, pressing
to drain on kitchen paper. it down firmly. Put the remaining
spinach on top of the rice and
4 Meanwhile, cook the rice. Half-fill a
press down. If there are any spare
large saucepan with water and bring
aubergine slices, place them on top
to the boil. Put the rice into a sieve
– this will be the base of the pilaf
(strainer), rinse quickly under running
when turned out.
cold water, then tip the rice into the
saucepan. Bring back to the boil and 8 Bake for 20 minutes. Remove
simmer for 7 minutes, then drain. from the oven and let stand for
5-10 minutes before turning out
5 Put the rice in a bowl and mix with
onto a large plate. Scatter over the
two-thirds of the toasted pine nuts,
remaining toasted pine nuts and
the raisins, vegan butter, ground
20.6g 2.6g 0.1g 21.8g 12.1g some fresh coriander (cilantro), to
cinnamon and chilli flakes. Season
Total fat Saturates Salt Sugar Protein garnish. Slice and serve.
with salt and set aside.
Chilli polenta cakes with

mushrooms and spinach
By Rose Elliot
Serves 4-6 | Prep 15 mins | Cook 25 mins |
750ml (3¼ cups) water

½ tsp salt
½ a 375g packet of instant polenta (cornmeal)
5 tbsp soya milk
45g (1⁄3 cup) plain (all-purpose) flour
75g (1½ cups) panko breadcrumbs, crushed
olive oil, for frying
2 large red onions, halved and thinly sliced
500g (5 cups) mixed wild mushrooms, sliced
400g (13 cups) fresh baby spinach leaves
450g (3½ cups) tender asparagus, trimmed
320g jar of hot habañero chilli relish (you won’t
need it all)
1 To make the polenta cakes, bring the water and salt to the
boil in a saucepan. While stirring with a whisk, sprinkle in
the polenta until you have a smooth mixture, then reduce
the heat to a simmer and cook for 8 minutes.
Gratin dauphinoise 2 Turn the still-hot polenta onto a board and press it out to
about 1.5cm (½in) thick. Stamp out 12 rounds with a 7cm
By Rose Elliot (2¾in) pastry cutter, re-rolling the off-cuts at the end.
3 Add the soya milk and flour to a shallow bowl, then mix
1.3kg (6 cups) waxy potatoes, such as Maris Piper, to a paste. Place the panko breadcrumbs in a separate
peeled and thinly sliced bowl. Dip each piece of polenta first into the soya milk
2 large garlic cloves, crushed mixture, then into the breadcrumbs to coat both sides.
4 tbsp olive oil 4 Heat a little olive oil in a frying pan (skillet) over a medium
heat until very hot. Fry the polenta cakes until golden
275ml (1¼ cups) carton of vegan single cream
brown all over, a good 3-4 minutes on each side. Transfer
grated nutmeg, to taste to a baking sheet or plate and keep warm in a low oven.
salt and freshly ground black pepper, to taste 5 Fry the onions in the same pan in a little olive oil until they
1 Preheat the grill (broiler) to high. are beautifully soft and sweet. Set aside and keep warm.
Do the same with the mushrooms. Place the spinach in
2 Put the potato slices into a large wide saucepan along
a saucepan, add 1-2 tbsp water, cover and cook over a
with 1cm (½in) depth of water, cover, bring to the boil
medium heat until collapsed and tender, about 2 minutes,
and cook for 7-10 minutes, or until easily pierced with the
then drain.
The recipes on pages point of a knife.
24-27 are taken from 6 Cook the asparagus in 2cm (¾in) of boiling water in a
3 Drain off the water, keeping the potatoes in the pan.
Rose Elliot's Complete saucepan for about 7 minutes or so, until just tender.
4 Pour half of the oil, garlic and the vegan cream over the
Vegan by Rose 7 To serve, put some of the cooked spinach leaves, a
Elliot, photography potatoes, and season well with nutmeg, salt and pepper,
little heap of the onions, some asparagus spears and
by Watkins Media moving the potato slices gently so that all are well coated.
mushrooms onto each plate. Place two crisp polenta
Limited, published 5 Use a little of the remaining olive oil to grease a shallow cakes on top of each serving, drizzling or spreading them
by Nourish Books. baking dish that will fit under your grill, then pour the generously with chilli relish.
(RRP £25.) potato mixture into the dish, ensuring that the top is more
or less level. Pour the remaining olive oil over the top.
6 Grill (broil) for about 15 minutes or until golden brown
and crisp on top and heated through.
26.2g 3.5g 0.09g 4.8g 7.1g 4g 0.5g 1.05g 6.7g 11.8g

Sage and onion sausage with kale

colcannon savoury wreath
By Stu Henshall from The Alternative Kitchen (www.thealternativekitchen.net) Instagram @thealtkitchen
FOR THE SAUSAGE FOR THE COLCANNON 1 For the sausage, heat the oil in a 4 To construct, unroll two packs of
2 tbsp sunflower oil 1 butternut squash, diced large pan and fry the onions until pastry on a long piece of baking
into 2.5cm (1in) pieces soft. Add the mushrooms and garlic. paper and attach together with a
1 onion, finely chopped
As the mushrooms release liquid, little milk.
3 garlic cloves, minced 180g (2 cups) kale
add the sage and stock cube. Once 5 On one half, place the sausage
1kg (10 cups) chestnut 2 tbsp plant butter the moisture of the mushrooms has mixture along the centre and on the
and button mushrooms, 1 tsp nutmeg been reabsorbed, add the chestnuts. other side place the colcannon. Roll
chopped seasoning, to taste Fry for a few minutes before the pastry over the mixture and seal
190g (1½ cups) roasted seasoning to taste and then leaving it with a little milk.
FOR THE WREATH
chestnuts, chopped to cool.
3 x 320g packs of ready- 6 Bring the baking paper from each
2 tbsp dried sage 2 For the colcannon, steam the end together and seal the ends
rolled pastry
butternut squash for 10 minutes together to create a loop. Decorate
1 tsp salt 100ml (½ cup) plant milk before adding the kale for a further with shapes made from the
1 tsp freshly ground ½ tsp turmeric 3 minutes. Add the butter and remaining pastry.
black pepper nutmeg, then mash and leave the
7 Mix the remaining milk with the
1 vegetable stock cube colcannon to cool.
turmeric and baste the wreath. Bake
3 For the wreath, preheat the oven to for 50 minutes.
39.4g 20.3g 1.21g 9.3g 13.1g
180°C/Gas Mark 4.
100% True Italian for Over 160 Years!
Premium quality as voted by Italians
MS
FRO E
ED
G U AR ZE R
TI F I
AN T ZI E R
T
EED
O
T
FORK
A Cooperative of 14,000 Italian Farmers' companies

Cirio delivers the exceptional quality of 100% Italian raw produce, processed within 24 hours of harvesting.
A passion handed down from generation to generation, applying skill and care in the seeding, growing,
picking and packing process. Rigorous analysis and controls are carried out in accordance with our
Quality Assurance System throughout the entire production chain: this is what we mean by “guaranteed from seed to fork”.
Enjoy Cirio, an iconic tomato brand in Italy, beloved in more than 80 countries around the world.
CirioUK CirioUK @CirioUK www.cirio1856.com

The Alternative B
uying gifts can be expensive,
and unwanted or unloved
presents can cost the earth
dearly, too. Increasingly, people are
Gift Guide looking to give experiences rather

than ‘things’ and are finding that the
pleasure of anticipation, the event
itself and the memories made can
last a whole lot longer and mean a
Some of the very best experiences to give or whole lot more. Here are our top tips
receive this Christmas: a unique gift guide for vegan experiences that might just
whet your appetite...
for all budgets by the Veganuary Team
1 The Gift of Time

Our loved ones would often like to
spend more quality time with us, so why not
create 12 promise vouchers – one for each
month of 2020 – and come up with a dozen
ideas that they would love? They don’t have
to cost much. It could be a day walking or
cycling in your favourite beauty spot with
a vegan picnic thrown in, or a trip to your
local animal sanctuary. How about offering
to cook a three-course Sunday lunch,
making breakfast in bed, hosting a movie
night at your house, or offering to do a day
of gardening or DIY? Think about what would
Cook Your Own
If you are buying for a foodie, a
mean the most to them and they will love this truly budding chef or someone who just
thoughtful and unique gift. loves to cook, you might consider a
vegan cookery course. In London,
2
look for Leiths or Made in Hackney,
try Demuths in Bath, while in
FOOD, Cheshire, The Vegetarian Society
GLORIOUS FOOD holds vegan workshops, including
There is not a vegan on Earth who in cheesemaking. River Cottage in
would not appreciate a meal out, especially if it is held Devon also hosts vegan courses and
at a pop-up event or an unusual venue. Check the there are others to be found around
HappyCow app to find the best options near you, or the country, too.
you might combine it with a trip to the seaside or to a You might even like to throw in a
city that your loved one has long wanted to visit. You subscription to an organic veg box,
could look out for a vegan market and treat them which is, of course, a ‘thing’ not an
to whatever food or drink they like for the day. experience, although in this case
Tip for both of you: wear elasticated waistbands. the ‘thing’ leads to a gastronomic
Fancy something fancy? Companies like experience, so we hope you’ll
Virgin Experience Days offer vegan afternoon overlook the technicality. And the
teas in London, Leeds and Brighton, or for beauty of this is that pesticide-free
a unique experience, how about a vegan bus food is also a gift to our wildlife.
tour in London, courtesy of B Bakery? If your Alternatively, you could get right
budget stretches to a Eurostar ticket, you could back to basics and book a
try the Paris Vegan Walkabouts. In fact, there
are vegan walking tours in many European
cities including Berlin and Barcelona, so search
online and you will surely find one to suit!
place on one of the many
foraging courses that
take place all across the
country from springtime.
3
Gifts for Animal Lovers
Since most vegans choose not to visit zoos,
animal parks or city farms, the best way to get
an animal fix is to visit a sanctuary. There are
many around the country, with some – like The
Retreat in Kent and Hopefield in Essex – having
vegan cafés on site. For a memorable gift, book
4
a ‘keeper for a day’ experience at Wild Futures
Make your Own Monkey Sanctuary in Cornwall, where keepers
For those who love the luxury of bespoke will forage for food, make toys and
5
toiletries, or who wish to cut back on help with the cleaning out. There is
packaging, why not consider a course also plenty of time to watch these
making natural and organic skincare products? incredible rescued primates and a
Aromantic hosts one-day courses in London, Glasgow vegan lunch is provided.
and Forres, which are all fully vegan. If you prefer animals in the wild,
You will also find vegan candle-making, lip-balm there are many wildlife tours to
making and soap-making workshops, and even a vegan enjoy, from bat walks to butterfly
shoe-making course in Devon! What a time to be alive. talks, and seal safaris in Wales to
whale-watching in the Outer Hebrides.
VEGAN EVENTS
There are many inspirational and
social vegan events available around
the country, so you might consider
taking your loved one to a local
vegan festival (visit vegevents.com
to find out more). For a memorable
weekender, try Vegan Camp-Out in
Nottinghamshire or the Vegan Kids
6
Festival where children from babies
to teens are catered for. Patience will
be required as these last two gifts cannot
be redeemed until summer!
Blowing the Budget

For those with a little more cash to spend,
there are countless eco trips, tours and
holidays to consider, including a weekend
in a dedicated vegan hotel or guest house,
such as Saorsa in Pitlochry, Loaf B&B in
river cruises where you
can float down the Rhone,
the Rhine or even the Nile
and return from each
day’s excursion to a fully
7 Veganuary is an
organisation (and
Northumberland or Bay Tree House in Sussex. vegan menu. And for the
a UK registered
Or you might consider a mini break to a yogi in your life, there
charity) that
European city or a longer trip further afield. are vegan yoga retreats encourages people
Visit veggiehotels.com to find hundreds of all over the world. Some worldwide to try
options, from mountain retreats to downtown combine yoga with vegan for January
dream locations. meditation, walking, and beyond. For
If you’re looking for more activity, there is kayaking, skiing, pilates or more information
an incredible range of fully vegan expeditions even martial arts, so you will certainly find and to get your
from hiking tours to the lost City of Colombia, something to suit. own vegan starter
kit for this January,
7
to adventure holidays in Costa Rica and Whatever you choose, we hope you
visit veganuary.com
safaris in South Africa. Search for your loved make wonderful memories for your
one’s dream holiday and you are almost loved ones.
certain to find it!
For something a little more sedate, there are Merry Christmas!
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Creating the Ultimate
Luxe Christmas Brunch
Charlotte Willis invites you to her gourmet
vegan Christmas brunch, guaranteed to wow
sceptical non-vegan relatives this festive season
T
he month of December is my most the dessert menus, rolled into one enormous A good brunch menu will cater to all of my
treasured time of the year, primarily feast. After all, you’re making up for two potential guests’ tastes and palates, which can
because of the warm glow and meals here, so it’s almost socially expected be even trickier to manage when your guests
welcoming feeling that an invitation extends that you order the full vegan breakfast, extra aren’t necessarily all vegan. If you are catering
towards the guests of your dinner party, avocado, with pancakes on the side. for people whose tastes you are used to, such
get-together or pot-luck in the midst of a Far from just going out for brunch, cooking as your flatmate who always orders scrambled
cool midwinter. What better way to silence brunch is also a favourite in my flat. Lazy tofu on toast, you’ll have a better idea of what
the questioning remarks of your nearest and weekends and special birthdays call for to include in your menu. However, if the
dearest than with tables a-plenty bursting scratch-made pancakes, avocado, fake-on, dietary and flavour requirements of Auntie
with delicious vegan, plant-based foods? lettuce and tomato sandwiches, big bowls of Patricia elude you, you’re best choosing to
Festive dining is a tried and tested affair. oatmeal and granola with yoghurt. It’s the serve a variety of options for your guests. Rest
And while I’m not for reinventing the wheel pick-n-mix of the food-based social collective, assured, this doesn’t mean you’ll be slaving
here (trust me, nothing comes between me and I’m on a personal campaign to make it an away for hours upon end. The majority of
and my roasted parsnips), I do rather enjoy official Christmas ‘thing’ this year. these options can be made ahead, whipped up
doing something a little, er, different, when Boxing Day is an ideal brunch date, thanks in under an hour, or served from pre-made
it comes to shaking up the traditional nature to the coma-inducing hedonistic feast you’ll products available to purchase.
of your regular Tofurkey-centred dining undoubtedly consume on Christmas Day. A As a rule of thumb, I would usually make
schedule. Before you cancel your Holland & Boxing Day brunch gives your stomach just one larger hot sharing dish (see Savoury
Barrett Christmas order and throw out your enough time to begin to grumble again, while below for more information), and serve a
vegan cookbook in a fit of rebellious angst, I your guests get a chance to recover from their variety of breads and jams with vegan honey,
have no plans for you to change your much- escapades during late-night Pictionary and a warmed dips such as a cheezy artichoke dip
loved roast dinner this year. You do you. I, on lethally competitive Monopoly game. What’s and a houmous, and some cheeze on toast.
the other hand, want us to do brunch. more, your leftover veggies, roasts and even For sweeter options, there’s nothing I love
desserts gain a new lease of life as they are re- more than whipping up a quick batch of
Brunch invented into a delicious brunchtime offering. vegan pancakes ahead of the brunch date, and
If I’m ever meeting up with friends, or I’m No food waste, less preparation, more freezing them before defrosting and heating in
showing someone around my hometown, sleeping. Why haven’t you done this sooner? the microwave on the morning of the brunch.
brunch is by far my preferred meal of choice, Serve with some granola (homemade or
and for good reason. Most brunch menus will What a great brunch menu otherwise), coconut yoghurt, fresh fruits and
offer both sweet and savoury options, which looks like some nuts. Warm croissants, pain au chocolat
can be ordered simultaneously. In What I look for when selecting a brunch and vegan pastries always go down a storm,
other words, you can select menu, either to make at home or when and are easy to fill with assorted meat-less
your dishes from both eating out, is variety. leftovers from your Christmas feast.
the main and
Savoury
While many brunch enthusiasts will dive
head-first into sweet banana bread, some
guests prefer a savoury sort of affair. If you’re
catering for a traditionalist
crowd of non-vegans, why not
make a plant-based alternative to
a full English breakfast? Whip up your finest
batch of scrambled tofu, with some plant-
based chorizo chopped up in there for good
measure. Grill some marinated Portobellos
and giant tomatoes, heat some luxe baked-
beans (the Whole Earth vegan baked beans
are just delightful!), grill some vegan sausages
and fake-on, and slather some artisan bread
with avocado. There’ll be no complaints!
Alternatively, I adore making one-pot
sharing meals for brunches. For example, a
spicy faux-sausage and bean casserole with
mushrooms, tomatoes and red onion always
hits the spot. Whip up a crepe recipe and fill
them with wilted spinach, vegan cheeze and
some marinated mushrooms before baking
in the oven with a cheezy sauce. If you’re a ingenuous inventions. I love oatmeal, adore fool your guests by creating bagels, omelettes
baker, you can create a cheezy vegan tear-and- baking, so hey, let’s throw the two together and frittatas with your faux-fish creation.
share breakfast loaf, studded with sun-dried and see what happens. The result is a warm,
tomatoes and roasted red onion. Just be sure satisfying and healthy porridge with a thick Sharing pancake
to have a supply of jams and preserves on and crispy top, studded with slow-cooked Stack: For serious Instagram credentials, why
hand. If you’re feeling adventurous, why not fruits, chocolate chips, or whatever fillings not make a giant stack of pan-sized American,
try making a batch of savoury oatmeal (yep, tickle your fancy. Best served alongside some fluffy pancakes? Smother in yoghurt, melted
that’s a thing) loaded with turmeric, roasted oat-based cream, or yoghurt and fresh berries. chocolate drizzles, strawberries and chopped
nuts, kale and spinach. Other ideas include banana, and let your guests take as much or as
stuffed savoury roasted sweet potatoes, Go All Out little as they like from the stack.
chickpea omelettes and breakfast burritos full If you’re looking to turn heads, and steal the
of all your favourite breakfast foods. show from your sister’s Christmas dinner, Tipple or soft-tails
you may want to consider one of the following Champagne blinis aren’t the only tipple of
Sweet simple, yet show-stopping, ideas to help choice this brunch. Some fantastic breakfast
The best part (in my humble opinion) of any create a buzz around your brunch. cocktails include coconut flavoured vodka
brunch is almost certainly the sweet offerings. Create a toast bar: Bake up a storm and with fresh pear juice and lime, grapefruit
Stacks of American-style pancakes dripping make (or buy in) a range of breads, bagels juice with gin and mint, a cucumber and
with maple syrup, sweet waffles stuffed with and croissants to craft yourself an artisan- lemongrass mojito, or something traditional
vegan whipped cream and berries, warmed style toast bar. Get your guests to toast their such as a bloody Mary (with vegan Worcester
pastries with jams and preserves. Need I say own breads, and adorn their creations with a sauce) or espresso Martini. If you’re teetotal,
more? As previously mentioned, pancakes variety of sweet or savoury toppings such as or looking for something a little tamer, I can
and waffles can be made ahead of time before almond butter, banana and fruit, mixed seeds, recommend an iced tea such as hibiscus and
being re-heated in the microwave to save nuts, jams and spreads, avocado smash, chilli mint, or creating your own iced lattes. I also
you time. The most lusted-after addition to flakes and more! really enjoy the alcohol-free Seedlip garden,
my brunch table is always my cinnamon bun Smoked ‘salmon’: nothing says formal affair whose flavour profile is resemblant of gin,
recipe. These indulgent treats fill your home quite like smoked salmon. Seeing as we’re mixed with soda water, lime and a sprig of
with the wonderful aroma of warm bread and keeping the fish firmly in the ocean here, a mint. So many options! Enjoy.
spices, a perfect start to a winter’s day. favourite alternative of mine is to use carrot
Another favourite, which treads the fine line shavings and seasoning to recreate the smoky, CHARLOTTE WILLIS
between sweet indulgence and healthy, is heady flavours of smoked salmon. You can Charlotte is a freelance
the humble baked oatmeal. Baked journalist and health
oatmeal is one of the most writer who has worked
with Veganuary, the
Vegan Society and other
online vegan publications.
Her fields of expertise
and interest include vegan nutrition, holistic
healthcare, mindfulness and fitness!
a r t
P acks y
Th e snack
party – these
th
sn
s won’t las
r ee
t lo
re
n
c
g
ip
a
e
t
s
your next
are packed
vours
with tangy, delicious la
Holy mole guacamole!

Guacamole is a universally loved food. I associate it with good times and coming
together with people we love. We bring this dish to family dinners, picnics and game
day, and of course it is something we enjoy on our own. Our family can eat this whole
recipe in one sitting and still crave more! This version carries those classic creamy and
salty flavours that we look for in a rich guacamole.
By Tamal and Victoria Dodge

Makes about 500g (2 cups) | Prep 5 mins | Cook none |
Calories 251 (per 100g)
3 medium-size ripe ½ tsp minced garlic 1 Place the avocados in a medium

avocados, peeled, ½ tsp Himalayan bowl and mash them well. Our
pitted and cut into pink salt family likes to keep little chunks of
chunks avocado in so that the guacamole
3 tbsp lime juice
50g (¼ cup) inely isn’t too mushy.
1 tbsp minced
diced tomato 2 Mix in the diced tomato, red onion,
coriander (cilantro)
1 tbsp diced red onion garlic, salt and lime juice.
3 Lastly, fold in the coriander. Serve with
tortilla chips.
23.6g 4.9g 0.24g 1.1g 2.5g
Island-style coconut bacon
How do we begin to explain how mind-blowing
Sweet and salty bites this coconut bacon is? We are not sure there
are words to describe it, but one taste and you’ll
see what we mean! The process for making this
coconut bacon is simple and quick, but demands
These sweet and salty bites are filled with a burst attention. You’ll need to stir it every 5 minutes for
of flavours. First, think chocolate chip cookie optimal results. Coconut bacon is so fun to have
dough. Sweetness from dates and chocolate chips. on hand to add pizzazz to your salad or to sprinkle
Then there’s a perfect contrast of saltiness from on top of a baked potato with our scrumptious
cashews and Himalayan pink salt. The best of both Cashew Cream Everything Sauce. Or, if you’re
worlds! The dates provide steady energy, and the like us, you might even eat it straight out of the
cashews are rich in vitamin E, magnesium and jar. The coconut aminos and liquid smoke can be
zinc. A perfect snack! found in health-food stores. Also, remember to
By Tamal and Victoria Dodge
buy the wide unsweetened coconut flakes, as the
Makes 10-15 2.5cm (1in) balls | Prep 10 mins plus chilling |
smaller flakes will not work. This recipe is gluten-
Cook none | Calories 210 (per ball)
free, soy-free, and loaded with healthy fats.
225g (1½ cups) raw cashews By Tamal and Victoria Dodge

270g (1½ cups) pitted dates (preferably Medjool) Makes 225g (3 cups) | Prep 5 mins | Cook 20 mins |
90g (½ cup) vegan chocolate chips
½ tsp Himalayan pink salt 3 tbsp coconut aminos ¼ tsp Himalayan pink salt
2 tsp vanilla extract 2 tbsp maple syrup 225g (3 cups) large

2 tbsp liquid smoke unsweetened
1 tbsp water The extract on
coconut flakes
1 tsp paprika pages 36-37 is taken
1 Pulse the cashews in a food processor until they are from The Yoga Plate:
reduced to a fine flour. Add the dates, chocolate chips, 1 Preheat the oven to 160°C/Gas Mark 3. Lightly oil a large Bring Your Practice
salt, vanilla extract and water and pulse again until all baking sheet with extra-virgin coconut oil. into the Kitchen with
the ingredients stick together. You may need to stop and 2 In a large bowl, mix together the coconut aminos, maple 108 Simple and
scrape down the sides with a spatula. syrup, liquid smoke, paprika and salt. Add the coconut Nourishing Vegan
Recipes by Tamal
2 Roll the mixture into bite-size balls and set them on a flakes and stir until all the coconut is well covered.
and Victoria Dodge,
serving plate. 3 Spread the coconut flakes on the oiled baking sheet. Bake published by Sounds
3 Refrigerate for about 30 minutes. Remove from the fridge for 20 minutes, stirring the coconut flakes every 5 minutes. True. (RRP £25.)
and serve. (Reset the timer every 5 minutes to be safe.) Do not skip
4 Store in an airtight container for up to 1 week – if they this step, or your coconut bacon will burn.
last that long! 4 Remove the coconut flakes from the oven and let cool
completely. Store in a glass jar or container in your pantry
or on your countertop for up to 2 weeks.
10.2g 2.6g 0.1g 14.6g 4.7g 66.8g 58.4g 0.33g 19g 8.5g
Just 5
ingredients
Katy Beskow
w hips up a fe stive feast wit
h
main ing red ien ts per course

just five
Beetroot, onion and

thyme galette
This cheat’s galette has the pastry base cooked
separately to the topping, for fail-safe results every
time (no soggy bottom on this pastry!). Assemble
the galette just before serving to ensure the base
remains crisp. Pre-cooked beetroot is a fuss-free
way of preparing and enjoying the vegetable, which
is delicious with thyme and lemon.
By Katy Beskow
1 sheet of ready-rolled puff 300g (2 cups) vacuum-

pastry (ensure dairy-free) packed cooked beetroot
1 tbsp sunflower oil (about 3 small beetroots),
drained of excess juice and
1 onion, thinly sliced
thinly sliced
into rings
finely grated zest and juice
½ tsp thyme leaves,
of ¼ of an unwaxed lemon
finely chopped
a generous pinch of sea salt
1 Preheat the oven to 220°C/Gas Mark 7.Unroll the pastry

onto a baking tray and roughly fold in the corners and
edges to form a 2cm (1in) border. Use a fork to prick all
over the centre of the pastry, then bake in the oven for
12-15 minutes until golden.
2 Meanwhile, heat the oil in a frying pan, add the onion and
cook over a medium-high heat for 4-5 minutes until softened.
Scatter in the thyme leaves and cook for a further minute.
3 Carefully add the sliced beetroot to the pan and gently fry
for 4-5 minutes, without breaking up the slices. Remove
from the heat and squeeze over the lemon juice.
4 Remove the pastry from the oven, and carefully arrange the
beetroot topping over the top. Scatter with the lemon zest
and season with sea salt before serving.
34.1g 8.1g 0.33g 6.6g 7.4g

Coconut panna cotta
with mango coulis
Cool and creamy with a fruity topping, this panna cotta
recipe has a tropical twist for a taste of the summer. Panna
cotta is traditionally made with cream, which I’ve switched
to coconut milk; and gelatine, for which I’ve substituted
vegan-friendly agar. Agar is a thickener produced from
seaweed, and will give your panna cotta the all-important
set and ‘wobble’!
Katy Beskow
400ml (1¾ cups) tinned 1 tbsp agar flakes
Santorini tomato fritters

If you’ve been lucky enough to visit a Greek island, it’s
coconut milk
2 tbsp caster (superfine) sugar
3 tbsp pineapple juice
1 ripe mango, peeled, stoned
and diced
likely that you’ve sampled authentic tomato fritters, 1 Add the coconut milk, caster sugar and agar flakes to a pan and
originating from the beautiful island of Santorini. Some bring to a simmer over a low-medium heat for 4-5 minutes until
varieties contain fresh mint or basil, but I love the burst you can see that all of the agar flakes have fully dissolved.
of flavour that flat-leaf parsley adds. Serve hot with cool 2 Pour the mixture into two 180ml dariole moulds, then refrigerate
unsweetened soya yoghurt to dip, and a wedge of lemon to overnight, or for at least 6 hours, to let the mixture set completely.
squeeze over – perfect with a leafy green salad.
3 To make the mango coulis, add the pineapple juice and two-thirds
By Katy Beskow of the diced mango to a pan and simmer for 10 minutes until
Serves 2 generously | Prep 5 mins | Cook 5 mins | Calories 326 (per serving) softened and combined. Pour into a high-powered jug blender (or
use a hand blender) and blitz until smooth. Chill for at least an hour.
3 tbsp plain (all-purpose) flour a handful of flat-leaf parsley,
finely chopped 4 Remove the panna cotta from the refrigerator and stand the
1 tsp baking powder
moulds in a bowl of hot water for up to a minute to make removal
1 tsp dried oregano a pinch of sea salt and
easier. Place the panna cotta moulds on serving plates and gently
black pepper
300g (2 cups) cherry tomatoes, shake to allow the panna cotta to slide onto the plates. Stir the
roughly chopped 4 tbsp sunflower oil remaining mango into the coulis, then pour the coulis over the
1 In a mixing bowl, stir together the plain flour, baking powder and panna cotta and serve immediately.
dried oregano.
2 Stir in the tomatoes and flat-leaf parsley, then season with sea salt
and black pepper. Add 50ml (¼ cup) cold water and stir to form a
thick batter.
3 Heat the oil in a frying pan until hot. Add in tablespoons of the
batter (up to four at a time, to avoid the fritters touching and
merging) and cook for 1 minute until golden and crisp, then carefully
flip the fritters and cook on the other side. Drain on paper towels
or a clean dish towel, then repeat the cooking process until all of the
batter has been used. Serve hot.
TIP The key to perfect fritters is hot oil: if the oil isn’t hot enough, the
fritters will be soggy.Test the oil by dropping a small amount of the mixture
into the pan; if it turns golden within a few seconds, the oil is ready.
The extract on pages 38-39 is

taken from Five Ingredient Vegan
by Katy Beskow, photography
by Luke Albert, published by
Quadrille. (RRP £20.)
28.6g 2.8g 0.13g 4.1g 2.9g 49g 43g 0.04g 44.1g 6.1g
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Brain boosting Saucy mushroom
bowl P45 and ginger tofu
P42
Midweek
M E A L S
End the day on a
culinary high...
Sweet potato,
kale and mushroom Bolognese
pasties P44 P46
Midweek R E C I P E S
Saucy mushroom
and ginger tofu
By Ching-He Huang
Serves 2 | Prep 10 mins | Cook 10 mins |
500g (2 cups) fresh firm tofu, drained and
cut into 2.5cm (1in) chunks
½ tsp Chinese five-spice powder
1 tbsp tamari or low-sodium light soy sauce
1 tbsp cornflour or potato flour
1 tbsp groundnut oil
2.5cm (1in) piece of fresh ginger, peeled
and sliced into matchsticks
5 large dried Chinese mushrooms, soaked
in hot water for 20 minutes, drained,
stalks discarded, cut into crescent slices
1 tbsp Shaohsing rice wine or dry sherry
2 large spring onions (scallions), sliced on
the angle into 2.5cm (1in) pieces
FOR THE SAUCE
1 tbsp tamari or light soy sauce
1 tbsp chilli sauce
Smoked tofu and hot and sour 100ml (½ cup) cold vegetable stock
1 tbsp cornflour
courgetti noodles 1 Place the tofu in a bowl and season with
By Ching-He Huang
the salt, white pepper, five-spice powder
and tamari or light soy sauce. Dust with the
2 large courgettes (zucchini), cut thinly 1 Pour 500ml (2¼ cups) water into a cornflour or potato flour and toss to mix.
lengthways to make courgetti noodles medium pan and bring to the boil. 2 Put all the sauce ingredients into another
100g (½ cup) smoked tofu, cut into Keep on a gentle simmer. smaller bowl and stir to mix well.
julienne strips 2 To make the dressing, heat a wok over 3 Heat a wok over a high heat and when the
FOR THE FRAGRANT HOT OIL DRESSING a high heat until smoking, add the wok starts to smoke, add the groundnut
rapeseed oil and give the oil a swirl. oil. Add the ginger and mushrooms and
1 tbsp rapeseed (canola) oil
Add the garlic, ginger and red chilli stir-fry for a few seconds, then add the tofu
1 garlic clove, finely chopped and toss for a few seconds, then add pieces and stir-fry for 2-3 minutes, tossing
2.5cm (1in) piece of fresh ginger, peeled the rest of the dressing ingredients. gently for even cooking. Add the rice wine
and grated Set aside to keep hot. or dry sherry and stir-fry for another
1 red chilli, deseeded and finely chopped 3 Toss the courgette strips into the 2 minutes, then add the sauce and bring to
simmering water for 20 seconds the boil. Stir-fry for 1 minute, then stir in
1 tbsp tamari or low-sodium light soy sauce
to soften, lift out, drain and add to the spring onions. Remove from the heat
1 tbsp Chinkiang black rice vinegar or and serve immediately.
the wok together with the smoked
balsamic vinegar
tofu. Toss it all together well to heat
½ tbsp toasted sesame oil through, then eat immediately.
1 tbsp Sichuan chilli oil
a pinch of ground toasted
Sichuan peppercorns
a pinch of cracked salt
a small handful of chopped
coriander (cilantro)
15.6g 1.9g 0.6g 6.2g 14.9g 17g 3g 1.42g 5.1g 25.6g

The recipes on pages
42-43 are taken from
Wok On by Ching-He
Huang, photography
by Tamin Jones,
published by Kyle
Books. (RRP £20.)
This book contains
non-vegan recipes.
Golden spiced turmeric tofu with

asparagus, shiitake and chickpea fried rice
By Ching-He Huang
FOR THE FRIED RICE FOR THE VEGETABLES 1 Wash the rice until the water runs 5 For the vegetables, clean the wok
300g (11⁄3 cups) brown rice 1 tbsp rapeseed (canola) clear, place with the stock and 350ml and reheat over a high heat until
oil (1½ cups) water in a medium pan, smoking. Add the rapeseed oil and
300ml (1¼ cups) vegetable
bring to the boil, then turn the heat swirl the oil around, then add the
stock 1 garlic clove, finely
down to low, cover with a lid, and garlic, ginger and chilli and stir for a
200g tin (¾ cup) of chopped
cook for 15 minutes. Pour in the few seconds until fragrant. Add the
chickpeas, 1 tsp finely grated, peeled chickpeas and stir, then cover and diced carrot and stir for 2 minutes
drained and rinsed fresh ginger keep warm until ready to stir-fry. or until tender. Toss in the asparagus
FOR THE TURMERIC 1 red chilli, deseeded and 2 Place the tofu pieces in a shallow and shiitake mushrooms and stir-fry
TOFU finely chopped bowl, sprinkle with the salt, white for another minute. Season with the
400g block (1¾ cups) fresh 1 small carrot, finely pepper, turmeric, chilli flakes, cumin, tamari or light soy sauce and the
firm tofu, drained, cut into diced fennel and cornflour and turn gently sesame oil and stir well.
1.5cm (¾in) squares to coat. 6 Toss the chickpea rice in and mix
50g (½ cup) asparagus
3 Heat a wok over a medium heat, well. Adjust the seasoning, adding
a pinch of salt spears, diced
add the rapeseed oil and give the more soy sauce to taste. Top with
a pinch of ground white 6 fresh shiitake oil a swirl. Add the tofu and wok-fry the turmeric tofu, garnish with the
pepper mushrooms, on each side for 2 minutes until spring onion and coriander and
a pinch each of ground stems discarded, sliced seared and golden, using a flat knife serve.
turmeric, dried chilli 2 tbsp tamari or low- or spatula to help you turn the
flakes, ground cumin and sodium tofu gently without breaking up the
ground fennel light soy sauce pieces.
1 tbsp cornflour 1 tsp toasted sesame oil 4 Transfer to a warm plate, cover and
keep in an oven set to low heat until
2 tbsp rapeseed (canola) FOR THE GARNISH
ready to serve.
oil 1 spring onion (scallion),
finely chopped
a small handful of
coriander (cilantro) 16.2g 2.3g 0.7g 3.1g 19.8g
leaves, chopped Total fat Saturates Salt Sugar Protein
Sweet potato, kale and mushroom pasties

By Richard Church (richardchurchuk.com)
Makes 4 large pasties | Prep 30 mins plus resting | Cook 1 hr 15 mins | Calories 1,237 (per pasty)
FOR THE PASTRY 4-5 kale leaves, washed, 1 The pastry needs a long time to rest, kales leaves and the chopped garlic
75g (1 cup) gram stalks discarded and so make it first. Put all the pastry and give it another 3-4 minutes,
(chickpea) flour leaves thinly sliced ingredients, up to and including the stirring frequently. Put in the rest of
2 large garlic baking powder, either into a large the ingredients and stir in, then turn
500g (3½ cups) strong
cloves, chopped mixing bowl or into the bowl of a off the heat and allow to cool.
white bread flour
food-processor. Break up with your 5 Preheat the oven to 190°C/Gas
120g (½ cup) solid 1 tin of borlotti beans,
fingers if using the mixing bowl, until Mark 5. When the pastry is ready,
coconut oil (Stork make rinsed and drained
you have fine breadcrumbs. If using take it out of the fridge and divide
a block of this now) 1 veg stock cube (make the processor, pulse briefly and it into four equal parts. Roll each
120g (½ cup) vegan sure it’s vegan) repeatedly to get the same texture, portion out to about the size of a
butter/margarine 3 tbsp nutritional yeast then transfer to a mixing bowl. side plate, then put one quarter of
1 level tsp salt 150ml (2⁄3 cup) vegan cream 2 Add the water and mix with a table the filling onto each rolled pastry.
1 tsp baking powder a dash of black pepper knife until the dough begins to come Brush the inside edges with plant
together. Use your hands to bring it milk, then gently roll the pastry over
150ml (2⁄3 cup) cold water TO TOP
all together fully. and fold the edges to join them. Put
FOR THE FILLING plant milk, for brushing two small slits into the top of each
3 Knead for a good 5 minutes on
1 heaped tbsp coconut oil a sprinkling of sea salt a work surface until you have a pasty with a sharp knife, then place
2 medium sweet a large pinch of smooth elastic dough, then cover onto a large baking sheet and brush
potatoes, peeled, diced dried oregano and leave in the refrigerator for the tops with more plant milk.
200g (2 cups) chestnut about 90 minutes. 6 Sprinkle on the sea salt and oregano,
mushrooms, sliced 4 Meanwhile, make the filling. Heat then bake in the middle of the oven
the coconut oil in a large saucepan for 50 minutes to 1 hour, until the
and cook the sweet potatoes, on pastry is browned and cooked.
a medium heat, for 6-8 minutes, Allow to cool slightly before serving.
until slightly tender. Add the sliced
65.5g 35.9g 0.64g 5.2g 30.7g mushroom and cook for another
Total fat Saturates Salt Sugar Protein 4 minutes, stirring often. Put in the
Smashing salad
By Lauren Lovatt from The Plant Academy and Feed
Your Mind Candy
Serves 2-4 | Prep 15 mins | Cook 1 hr 20 mins |
FOR THE POTATOES 100ml (½ cup) olive oil

200g (11⁄3 cups) 2 tbsp nutritional yeast
new potatoes a pinch of salt
3 tbsp olive oil FOR THE GREENS
10g (¼ cup) dried oregano 200g (1½ cups) peas
a big pinch of salt 100g (5 cups) mixed leaves
FOR THE PESTO 20g (1 cup) each of fresh
1 punnet cherry tomatoes mint and parsley leaves
2 garlic cloves juice of 1 lemon
100g (¾ cup) hemp seeds a pinch of chilli powder
grated zest of 1 lemon a handful of fresh
tomatoes (optional)
1 Preheat the oven to 180°C/Gas Mark 4 and line two
baking trays with baking paper. Clean the potatoes and cut
them into quarters, across the middle, then in half again.
Place in a saucepan, cover in water and bring to the boil.
Simmer for 20 minutes until cooked through, then allow
120g potatoes to cool. With the other 80g, smash them
in a bowl with a fork, smother in oil, salt and oregano and
place on one lined baking tray in the oven. Cook until crispy.
Brain boosting bowl
By Lauren Lovatt from The Plant Academy and Feed Your Mind Candy
2 For the pesto, cut each tomato in half and toss with 1 tbsp
Serves 4 | Prep 20 mins plus soaking | Cook 40 mins | Calories 419 (per serving)
olive oil and a pinch of salt, toss the tomatoes on the other
baking tray. Place the garlic cloves, skin on, on the tray and FOR THE BLACK RICE 1 For the rice, soak it overnight in filtered
turn the oven down to 140°C/Gas Mark 1. Slowly roast for 380g (2 cups) black rice water. When ready to cook, add 1 tbsp
1 hour (with the potato crackling still in the oven) until the 2.5cm (1in) piece of kombu
coconut oil to a small pan. Add the leek and
tomatoes have lightly blushed and the garlic is soft. cook slowly for 5 minutes.
1 leek, washed and finely sliced
3 Let the tomatoes and garlic cool. Peel the garlic and place 2 Rinse the rice really well, then toss into the
FOR THE MISO VINAIGRETTE pan for a minute. Add 1 litre (4 cups) fresh
into a food processor with the tomatoes, hemp seeds,
lemon zest, salt and nutritional yeast. Pulse to combine and 2 tbsp miso water and one piece of kombu. Bring to
gradually stream in the oil. Set aside. juice and grated zest of 1 orange a boil, then simmer for 35 minutes. In the
meantime, create the dressing.
4 While the cooked elements are coming together, toss the finely grated zest of 1 lemon
peas in the pesto and set aside. Whisk the olive oil, lemon, and 1 grapefruit 3 For the vinaigrette, blend all the ingredients,
chilli and salt together and pour half over your cooling then stream in 180ml (¾ cup) olive oil.
1 tbsp grated ginger
potatoes. At the last minute, toss the leaves and herbs in 4 For the greens, wash all the vegetables and
1 tsp coconut aminos/tamari
a couple of tbsp of dressing. Lay on a plate, scatter over prepare. Put the oil in a pan on the heat
potatoes, pesto smothered peas and fresh tomatoes.Top FOR THE SAUTÉED GREENS and warm. Once warm, toss in the broccoli
with the crackling and serve. 1 calabrese broccoli, cut into and asparagus, add 1 tbsp water, which will
bite-size pieces help to lightly steam the vegetables. At this
a handful of chard, point, add the chard and peas. Cook for a
finely chopped minute, then add the salt and chilli flakes.
6 asparagus tips, ends snapped 5 For the toasted seeds, add the seeds and
off, cut in half lengthways nori to a warm frying pan and lightly toast.
75g (½ cup) fresh peas, shelled 6 To serve, lay the rice at the bottom of the
bowl, top with sizzling greens, a sprinkle of
1 tbsp coconut oil
dressing and a scatter of your toasted seeds.
a pinch of salt Serve with your favourite kimchi for an
1 tsp chilli flakes extra brain boost.
FOR THE TOASTED SEEDS
130g (1 cup) pumpkin seeds
1 nori sheet, shredded
38.1g 4.2g 0.07g 7g 19.8g 21.8g 5.7g 0.55g 5.5g 15.4g

Bolognese
By Plant-Based Kindness for Follow Your Heart
(followyourheart.com)
1 block of extra 2 heaped tsp

firm tofu chilli powder
FOR THE ½ tsp pepper
MARINADE ¼ tsp salt
57g (¼ cup) ¼ tsp liquid smoke
vegetable broth
1 tsp cayenne pepper
3 tbsp tomato paste
OTHER
2 tbsp tamari INGREDIENTS
1 tbsp oil 1 jar of marinara
2 tbsp nutritional sauce
yeast Follow Your Heart
1 tbsp garlic powder Grated Parmesan
2 tsp onion powder pack of spaghetti
1 Preheat the oven to 180°C/Gas Mark 4.

Press the tofu block for 5 minutes.
Baked gouda 2 In the meantime, combine the marinade
mac n cheese ingredients together in a large mixing bowl.
Whisk to combine and set aside.
By Carrots & Flowers for Follow Your Heart (followyourheart.com) 3 Crumble the tofu with your hands over the
Serves 4 | Prep 10 mins | Cook 40 mins | Calories 624 (per serving) large bowl. Mix well to coat the tofu.
2 heaped tbsp Follow Your Heart 1 Preheat the oven to 200°C/Gas Mark 6. 4 Line a baking sheet with parchment
grated Parmesan, divided Spread roughly half the grated Parmesan paper or a silicone mat. Spread the tofu
227g (2 cups) pasta shells into a very thin even layer in a baking sheet mixture evenly on the baking sheet with
lined with quality parchment paper. Bake for a spatula. Bake in the oven for 25 minutes,
1 pack of Follow Your Heart
6-7 minutes until golden and crisp. stirring occasionally.
Smoked Gouda Slices
2 Cook the pasta according to package 5 Start boiling the water for the spaghetti and
2 tbsp vegan butter
instructions. Drain when finished and cook as per pack instructions. When the
30g (¼ cup) plain (all-purpose) reduce the oven temperature to 190°C/ spaghetti is cooked, drain and set aside.
flour or rice flour Gas Mark 5. 6 Heat up the marinara sauce on low in a
470ml (2 cups) plain unsweetened 3 Shred the gouda. Melt the vegan butter in a medium pot on the stove. When the tofu
soy or cashew milk medium saucepan over medium-low heat. mixture is ready, add to the simmering
1 pack of Follow Your Heart Add the flour and whisk until thoroughly sauce and mix well. Serve with spaghetti
Cheddar Slices combined with no lumps. Add the milk and and top with Follow Your Heart Parmesan.
½ tsp paprika stir well. 7 Store the sauce in a separate container in
salt and pepper, to taste 4 Mix in half the shredded gouda, half the the refrigerator for up to 7 days or freeze
Cheddar shreds and the other half of the for longer.
30g (½ cup) panko breadcrumbs
Parmesan. Cook until the cheese is melted,
stirring occasionally, about 3-5 minutes. Add
the paprika, salt and pepper.
5 Lightly grease an 20x20cm (8x8in)
baking dish. Stir the pasta into the cheese
sauce, then transfer half of the pasta into
the baking dish. Top with the remaining
shredded gouda and a handful of Cheddar.
Add the rest of the pasta shells and cover
with the last of the Cheddar.
6 Mix the Parmesan crisps and breadcrumbs,
then top the shells with the mixture. Bake
for 30 minutes until bubbling and crisp. Cool
for 5 minutes before serving, then dig in!
24.7g 7.9g 0.96g 7.1g 19.2g 14.3g 2.6g 1.86g 25.1g 24.8g
46 VEGAN
VEGANFOODANDLIVING.COM
FOOD & LIVING MAY
e Get
eat
cr hiiv
with sus ith
yo u r sushi favourites w
Make
the colour, taste
recipes that mimic
and texture using vegetables
Alfalfa sprout roll

Alfalfa sprouts and spring onions combine
with nori and spicy mayo to make a roll with
taste and texture.
By iina | Makes 1 roll
1
⁄3 of an avocado (50g) the mat. ¼ tsp salt pepper
¼ of a red bell pepper (30g) 3 Moisten your hands well with vinegar 1
⁄8 tsp cayenne 1
⁄8 tsp ground cumin
2 spring onions (scallions) water. Spread 150g (¾ cup) sushi rice on 1 Combine all the ingredients and mix well.
the nori, leaving a 1cm (3/8in) margin on Transfer to a clean jar with a lid. This will
21x19cm (8x7in) nori sheet
the near side and a 1.5cm (5/8in) margin on keep for 10 days in the refrigerator.
30g (about 1 cup) alfalfa sprouts the far side.
TOFU MAYONNAISE
Spicy Mayonnaise (see right), (optional) 4 Arrange the fillings across the sushi rice
Makes about 450-500g (2 cups)
1 Cut the avocado and pepper into sticks slightly below the middle. Add multiple
fillings in layers. 396g pack (1½ cups 2 tbsp apple
5mm (¼in) wide. Cut the spring onions to
plus 1 tbsp) of cider vinegar
the same width as the nori sheet. 5 Pick up the near side of the mat and
silken tofu 1 tsp Dijon mustard
2 Assemble the futomaki (see below) but roll it over the filling and away from you.
With your left hand, pull up on the far 120ml (½ cup) 1 tsp salt
spread the alfalfa sprouts (instead of
side of the mat while holding the rolled rapeseed (canola) oil
sushi rice) on the nori, using the avocado,
pepper, and spring onions as the filling. portion of the mat to tighten the roll and 1 Remove excess moisture from the tofu
Apply water along the end of the nori continue rolling. using a paper towel. Add all the ingredients
to glue it together. Serve with spicy 6 Set the roll aside for a couple of minutes to a food processor and pulse until smooth.
mayonnaise, if desired. before cutting to the desired size – this This will keep for 10 days in an airtight
will make it easier to slice. container in the refrigerator.
FUTOMAKI (THICK SUSHI ROLLS)
1 Prepare vinegar water (equal parts water SPICY MAYONNAISE
and rice vinegar) in a small bowl. Makes about 50g (¼ cup)
2 Place a sushi mat flat-side-up on a flat 50g (scant ¼ cup) ½ tsp paprika
work surface. Place a sheet of nori coarse Tofu Mayonnaise ¼ tsp garlic powder
side-up on top, aligning the nori and (see right)
Mackerel
modoki oshi
There’s nothing fishy about this dish,
because the mackerel is replaced by
atsuage (deep-fried tofu) combined
with nori and daikon (Japanese
radish) to create a moreish mouthful.
By iina
Makes 1 20x15x5cm (8x6x2in) ‘cake’
120g (½ cup) more for the

atsuage (deep-fried daikon BASIC SUSHI RICE minutes. Remove from the heat.
tofu cutlet) or tofu 3cm (1¼in) piece of Makes 600g (3 cups) 3 Let stand for 15 minutes while covered.
puffs dried kombu Remove the lid and gently fluff the rice with
300g (1½ cups) kombu
½ a nori sheet uncooked sushi- a spoon or spatula.
9-12 thin slices of 3 tbsp Sushi
2 tsp potato starch daikon grade white rice Vinegar
1 tbsp rapeseed 400g (2 cups) Basic 3cm (1¼in) square (see right) SUSHI VINEGAR
(canola) oil Sushi Rice (see piece of dried Makes about 275ml (1 cup plus 2 tbsp), enough for
2 tbsp rice vinegar below) six batches of Basic Sushi Rice
RICE COOKER METHOD
1 tsp salt, plus Shibazuke (below) 180ml (¾ cup) apple 95ml (1⁄3 cup plus
1 Gently wash the rice in water to remove
cider vinegar 1 tbsp) light maple
1 Place the atsuage in boiling water and any rice bran or impurities. Rinse several
2 tbsp salt syrup
then boil for about 5 minutes to reduce times, until the water runs clear.
oiliness. Slice it in half crosswise, then cut it 2 Transfer the washed rice to the inner pot 1 Combine all of the ingredients in a small
according to the area of the bottom of a of a rice cooker. Add 360ml (1½ cups) bowl. Mix well until the salt dissolves. You
20x15cm (8x6in) pan. water and the kombu; if the rice cooker can also combine all the ingredients in a
2 Cut the nori slightly longer than the atsuage has a water level for cooking rice for sushi, small jar with a lid and shake well until the
piece. Dissolve the potato starch in 1 tbsp add water to that line. Set aside for 30-60 salt dissolves.
water. Brush the mixture on the outside of minutes to soak. SHIBAZUKE – PICKLED VEGETABLES
the atsuage, then cover with the nori. 3 Insert the inner pot into the rice cooker WITH
3 Heat the oil in a skillet over low heat. Grill and turn it on. RED SHISO LEAVES
the nori-covered atsuage with the nori side 4 When the rice is cooked, keep the cooker Makes 600g (3 cups)
facing down for about 1 minute. When the closed and leave for 10-15 minutes to 3 Japanese plum vinegar or red
nori is crispy, flip and grill for 1 minute. steam. aubergines wine vinegar
4 Transfer to a small baking pan. Combine the 5 Transfer the rice to a bowl. Fold the sushi (eggplants) (300g) 1 tbsp plus 1 tsp
vinegar and salt and pour over the atsuage vinegar into the rice using a wooden rice 2 small cucumbers apple cider vinegar
and top with the kombu. Fold in clingfilm paddle. While folding, cool the rice using a (200g) 50g (¼ cup) pickled
and let stand for 2 hours in the fridge. fan to remove moisture. This will prevent it
180ml (¾ cup) ume red shiso leaves
5 Sprinkle the daikon slices with salt to wilt from becoming overly starchy.
them. 6 Once the rice has become shiny and cooled 1 Halve the aubergines and cucumbers
6 Take the atsuage out of the refrigerator and to room temperature, cover the bowl with a lengthwise. Cut diagonally into slices 3mm
remove the clingfilm. Spread the rice inside dampened kitchen towel or paper towel to (1⁄8in) wide.
the mould. Add the atsuage on top with the prevent the rice from drying out. Set aside 2 Combine all the ingredients in a storage
nori side facing up. Cover the top with the until ready to make sushi – no longer than a bag, remove the air, and then seal.
daikon. Fold in clingfilm and refrigerate for 1 few hours. Refrigerate for 1 week. This will keep for 1
hour. STOVE-TOP METHOD month in the refrigerator.
7 Remove the clingfilm, then slice. Serve with 1 Put the rice in a bowl with water and wash The extract on
kombu and Shibazuke. gently. Rinse the rice several times, until pages 47-49 is taken
from Sushi Modoki:
the water is no longer cloudy, and transfer The Japanese Art and
TIP Use a mandoline to cut the daikon. to a medium saucepan. Add 360ml (1½ Craft of Vegan Sushi
Make the slices very thin so they are almost cups) water and the kombu. Let soak for 30 by iina, photography
by Shinsaku Kato,
translucent. minutes. published by
2 Cover the pot and bring to a boil. Reduce The Experiment.
the heat to low and simmer for about 5 theexperiment
publishing.com
Scallop
modoki nigiri
It’s the king oyster mushroom that
takes centre stage for this succulent
version of a sushi classic.
By iina
Makes 4 pieces
SCALLOP MODOKI
2 large and thick 2cm (¾in) piece of
stemmed king dried kombu
oyster mushrooms salt
NIGIRI
60g (1⁄3 cup) aonori (dried
Basic Sushi Rice seaweed flakes)
BASIC SUSHI RICE 2 Cover the pot and bring to a boil. Reduce the
Makes 600g (3 cups) heat to low and simmer for about 5 minutes.
1 For the scallop modoki, cut each mushroom Remove from the heat. Stand for 15 minutes
stem crosswise into two 3cm (1¼in) slices. 300g (1½ cups) 3cm (1¼in) square
while covered. Remove the lid and gently fluff
Butterfly the slices – split them down the uncooked sushi- piece of dried kombu
the rice with a spoon or spatula.
centre, but don’t cut through completely. grade white rice 3 tbsp Sushi
SUSHI VINEGAR
2 Fill a small saucepan with about 1cm (½in) Vinegar (see below)
water. Add the mushroom slices, kombu and Makes about 275ml (1 cup plus 2 tbsp), enough for
RICE COOKER METHOD six batches of Basic Sushi Rice
salt. Cover and bring to a boil, then reduce
the heat to low and simmer for 2-3 minutes. 1 Gently wash the rice in water to remove 180ml (¾ cup) apple 95ml (1⁄3 cup plus
any rice bran or impurities. Rinse several cider vinegar 1 tbsp) light
3 Transfer two mushroom slices to an oven- times, until the water runs clear.
safe dish. Sear with a kitchen torch. 2 tbsp salt maple syrup
2 Transfer the washed rice to the inner pot of a
4 Assemble the nigirizushi (see below) with rice cooker. Add 360ml (1½ cups) water and 1 Combine all the ingredients in a small bowl.
the rice, using each butterflied mushroom the kombu; if the rice cooker has a water level Mix well until the salt dissolves. You can also
slice as the topping. Sprinkle the unseared for cooking rice for sushi, add water to that combine the ingredients in a small jar with a
scallop modoki with aonori. line. Set aside for 30-60 minutes to soak. lid and shake well until the salt dissolves.
TIP If the mushroom stem slices are thick, they SHIBAZUKE
3 Insert the inner pot into the rice cooker
will end up just the right size, as they will shrink and turn it on. When the rice is cooked, Makes 600g (3 cups)
during the cooking process. keep the cooker closed and leave for 3 Japanese aubergines (eggplants) (300g)
10-15 minutes to steam.
2 small cucumbers (200g)
NIGIRIZUSHI 4 Transfer the rice to a bowl. Fold the sushi
180ml (¾ cup) ume plum vinegar or
1 Prepare vinegar water (equal parts water vinegar into the rice using a wooden rice
red wine vinegar
and rice vinegar) in a small bowl. Dip your paddle. While folding, cool the rice using a
hands in. Place the topping in the palm of fan to remove moisture. This will prevent it 1 tbsp plus 1 tsp apple cider vinegar
your left hand. Use your right index finger from becoming overly starchy. 50g (¼ cup) pickled red shiso leaves
to add a thin layer of wasabi to the topping. 5 Once the rice is shiny and cooled to room 1 Halve the aubergines and cucumbers
2 Use your right hand to grab about 1 heaping temperature, cover the bowl with a damp lengthwise. Cut diagonally into slices 3mm
tbsp (15g) of sushi rice. Softly ball the rice in kitchen towel or paper towel to prevent the (1⁄8in) wide. Combine all the ingredients in
your palm and place it on the topping. Press rice drying out. Set aside until ready to make a storage bag, remove the air, and then seal.
down with your left thumb to make a dent in sushi – no more than a few hours. Refrigerate for 1 week. This will keep for
the centre of the ball. Adjust the shape of the STOVE-TOP METHOD 1 month in the refrigerator.
rice with your right thumb and index finger. 1 Put the rice in a bowl with water and wash
3 Flip the nigirizushi over so the topping is gently. Rinse the rice several times, until the
facing up. Adjust the shape using your right water runs clear, and transfer to a medium
index and middle fingers. saucepan. Add 360ml (1½ cups) water and
TIP If you find forming rice with your hands the kombu. Let soak for 30 minutes.
difficult, you can use clingfilm. Wrap the rice
with clingfilm and form the desired shape.
Remove the clingfilm and place the balled rice
on a platter. Spread a thin layer of wasabi on
the rice and then add the topping.
Ins pired
by th e E ast r-packed
Three flavou
vours and
recipes featuring fa
textures from the east
RAMEN
Speedy ramen
Japanese noodle soup
Homemade ramen soup is totally different from the highly processed
packages you find in any corner store. No synthetic flavour enhancers
for us! We pack our ramen broth full of fresh vegetables, miso and tofu.
By Nadine Horn and Jörg Mayer
SQUASH SALAD
2 litres (8 cups) vegetable stock/broth 1 Bring the stock, soy sauce and sesame oil
1 tbsp soy sauce to a boil in a large pot over high heat.
2 tsp dark (toasted) sesame oil 2 Add the noodles and then cook for
4-5 minutes, until just tender. Remove the
300g (4 cups) egg-free ramen noodles
noodles with tongs and divide among four
2 carrots, peeled serving bowls, leaving the broth at a boil.
200g (1 cup) firm tofu 3 Shave the carrot into thin strips. Cut the
2 spring onions (scallions) tofu into 2cm (¾in) cubes. Thinly slice
100g (1 cup) fresh beansprouts the spring onions at an angle.
2 red jalapeños or other fresh 4 Add the carrot, tofu, spring onions and
red chillies beansprouts to the broth and boil for
3 minutes, until softened. Using a slotted
½ tsp pink peppercorns
spoon, remove them from the pot and
½ tsp freshly ground black pepper divide among the soup bowls.
70g (¼ cup) yellow miso paste 5 Finely chop the jalapeños and grind the
peppercorns. Add them to the broth
with the black pepper and bring to a
rapid boil.
18g 6.5g
6 Remove the broth from the heat and stir
Total fat Saturates
in the miso. BAOZI BUNS
1.68g 6.2g 14.1g 7 Divide the broth among the soup bowls
Salt Sugar Protein and serve immediately.
Butternut squash salad Five-spice baozi
with dukkah steamed buns
Classic steamed buns are given a five-spice kick
We love the nutty flavour of butternut squash,
especially when seasoned with dukkah, a North to make them more irresistible than ever.
African mix of nuts and spices. By Nadine Horn and Jörg Mayer
Makes 16 | Prep 25 mins plus proving | Cook 30 mins |
By Nadine Horn and Jörg Mayer
Calories 98 (per bun)
1 small butternut squash 160g (1 cup) drained FOR THE DOUGH 220g (1 cup) seitan
(about 450g (3 cups, cubed)) cooked chickpeas about 1 tsp (½ packet) active 1 medium onion
60ml (¼ cup) olive oil juice of 1 small lemon dry yeast 1 garlic clove
3 garlic cloves 3 tbsp dukkah (see below) 250g (2 cups) spelt flour, plus 2 tbsp peanut oil
more for kneading
1 red jalapeño or other FOR THE DUKKAH 3 tbsp five-spice powder
fresh chilli 1 tsp salt
75g (½ cup) mixed raw nuts 2 tbsp soy sauce
½ a bunch of fresh parsley FOR THE FILLING
2 tbsp sesame seeds 1 tsp dark (toasted) sesame oil
250g (1¼ cups) instant couscous 2 tbsp coriander seed 2 tbsp dried wood ear or
shiitake mushrooms
420ml (1¾ cups) boiling water 1 tbsp cumin seeds
1 To make the dough, whisk the yeast into 150ml (½ cup plus
1 For the dukkah, toast the nuts and the sesame, coriander and cumin 2 tbsp) warm water. Let stand until the yeast has dissolved.
seeds in a dry pan over medium-high heat for 4 minutes, stirring 2 Mix together the flour and salt in a large bowl. Stir in the yeast
constantly, until golden. Let cool, then transfer to a food processor. until the flour is fully moistened.
2 Add some salt and pepper and pulse to combine. Store in an airtight 3 Knead the dough on a floured work surface for about 5 minutes,
container for up to 2 weeks. until smooth, adding more flour if necessary. Place in a clean
3 For the salad, preheat the oven to 180°C/Gas Mark 4. Line a baking bowl, cover with a tea towel, and set in a warm spot to rise for
sheet with parchment paper. 30 minutes, or until the dough has doubled in size.
4 Peel the squash, then halve it lengthwise and remove the seeds. 4 While the dough rises, make the filling. Place the mushrooms in a
Brush the cut sides with 1 tbsp oil and place it cut side down on the small bowl, cover with boiling water and steep for 30 minutes.
baking sheet. Roast for 45 minutes, or until fork-tender. 5 Dice the seitan. Finely chop the onion and garlic. Drain the
5 While the squash is roasting, mince the garlic and jalapeño. Coarsely mushrooms and slice into thin strips.
chop the parsley. 6 Heat the peanut oil in a sauté pan over high heat. Sauté the
6 Combine the garlic and chilli with the couscous in a large bowl. onions and mushrooms for 5 minutes, or until softened.
Cover with the boiling water and then cover with a plate or tea 7 Add the garlic and five-spice powder and cook for 2 minutes
towel for 10 minutes. more. Stir in the soy sauce. Add the sesame oil and reduce the
7 Remove the squash from the oven. When it’s cool enough to handle, heat to low. Cook for 5 minutes, or until the liquid evaporates.
scoop the flesh from the skin with a large spoon and cut it up into Remove from the heat.
bite-size pieces. 8 Deflate the dough and divide into 16 equal pieces. Roll each
8 Fluff the couscous with a fork. Mix in the squash and chickpeas. piece into a ball, then flatten into a round 3mm (1⁄8in) thick. Place
9 Whisk together the remaining 3 tbsp olive oil, the lemon juice, about 2 tbsp of the filling in the middle of each wrapper. Gather
parsley, and dukkah. Toss with the couscous mixture. Serve. up the edges of each wrapper and twist to seal. Place each bun
on a small square of parchment paper.
9 Place a steamer insert in a large pot and pour in water to reach
TIP In this recipe we don’t use the skin of the squash, but in other
just below the insert. Place the buns, on their parchment squares,
dishes, like a stir-fry, you can leave the skin on.
on the steamer insert. Cover the pot and bring to a boil over
high heat. Lower the heat so the water still boils gently. Steam
until puffy and firm, 15-20 minutes, adding more boiling water if
needed. Serve warm.
The extract on pages 50-51 is taken
from Vegan Everything: 100 Easy Recipes
for Any Craving by Nadine Horn and Jörg
Mayer, published by The Experiment.
theexperimentpublishing.com
20.2g 2.7g 0.05g 6.6g 13.4g 2.5g 0.5g 0.32g 0.4g 5.7g
Nutrition SOS
Make sure you’re meeting your nutritional needs with our
section dedicated to getting all the good stuff into you...
Plant breakfasts p53

Winter diet p54
Heart health p56
Energy boosting p58
seeds or ground linseed (flaxseed) for
your daily hit of omega-3 fat.
Add pumpkin seeds, raisins
Plant-based
or chopped dried apricots
for extra iron.
Mash up defrosted berries
breakfasts:
and swirl into porridge or
a plant-based alternative to
yoghurt for a vitamin C boost that
will help with iron absorption
absorption.
or a simple option, top wholemeal
For
nutritious
toast with butter made from peanuts,
cashew nuts or pumpkin seeds, and
wash it down with a small glass of
ways to start orange juice.
Compassionate cooking
your day If you include half a can of baked
beans, a medium tomato and
14 button mushrooms in your
cooked breakfast, you’ll be over
halfway to your 5-a-day target.
Here are some tips for those
of us who enjoy the odd vegan
sausage to start the day:
Start the day oya and Vegan Quorn are sources of
Soya
Top toppings high quality protein.
right with a Although some cereals are fortified Use the nutrition information per
range of plant- with animal-derived vitamin D, there
are many vegan-friendly options
100g on labels to compare the salt
content of different products.
based options available like oats, wheat biscuits and If you have got a few minutes to
some varieties of muesli. Give these spare, why not have a go at making
that can boost wholegrain classics a boost by some bean-based sausages yourself,
your health adding nutritious toppings:

Tick off one of your 5-a-day portions
without added salt?
by adding a handful of your favourite Take-away tips

Switch from dairy to fortified HEATHER
T
here’s a new theme for the type of fruit.
RUSSELL
next six months: making the Sprinkle on chia seeds, chopped alternatives to help you get
Heather Russell is
transition to a vegan diet as walnuts, hemp enough calcium.
passionate about
smooth as possible. This month we’re Scramble calcium-set tofu for a eating well and
looking at nutritious ways to kickstart quick cooked breakfast that’s rich in keeping fit. She
your day, including tips that will be calcium as well as protein. trained to be a
handy for anyone that is interested in Supercharge your cereal routine by dietitian to combine
plant-based eating. choosing wholegrain varieties topped her love of science
with fruit, seeds and chopped nuts. with a desire to
Cow-free calcium Make the most of your toast by help people, and
Getting enough calcium without dairy choosing wholemeal, spreading on she loves food! She
worked in the NHS
can be easy if you make smart swaps. butter made from peanuts, cashew
from 2010-16, and
Simply switching from cow’s milk nuts or pumpkin seeds, and washing
is now using her
to a fortified plant-based alternative it all down with a small glass of dietetic skills to
maintains your intake of this mineral. orange juice. support the
If you prefer to top cereal with yoghurt, Get over halfway to your 5-a-day work of The
swapping the dairy variety for fortified target by including half a can of Vegan Society.
soya yoghurt will ensure that your baked beans, a medium tomato www.vegan
breakfast provides both high quality and 14 button mushrooms in your society.com
protein and a good amount of calcium. cooked breakfast.
If you’re looking for an alternative A range of resources is available at
to scrambled egg, try tofu scramble. vegansociety.com/nutrition, including
Unlike egg, calcium-set tofu is a good the free VNutrition app and childhood
source of calcium as well as protein. nutrition guides reviewed by a
Look for calcium in the ingredients paediatric dietitian.
list to identify this type of tofu.
VEGAN FOOD & LIVING OCTOBER 53

Get yo ur
e system
immun
macrophages, neutrophils, lymphocytes
and natural killer cells.
Vitamin D is a fundamental modulator
of the immune system and is involved in
activation of certain cells. A deficiency may
make us more susceptible to infections.
Vitamin C has been shown to stimulate
the production and function of white blood
cells and other essential immune cells.
While it is commonly believed that vitamin
C can ‘boost’ our immune system, it has
only been shown to possibly reduce the
duration of a common cold, so instead of
overs the
investing in a supplement I would focus on
Fe lice disc including plenty of dietary sources.
Alessandra o help support your Vitamin E is a powerful antioxidant

t
best foods une system
that can protect cell membranes integrity
from oxidation by free radicals that can
imm cause damage and lead to altered immune
responses. It’s involved in skin structure,
like vitamin A, which tends to become
W
ith winter months and colder associated immune cells, but as probiotics drier and more sensitive during cold winter
temperatures comes all the don’t permanently alter the microflora, we months and may need a bit more attention.
advice on how to beat colds need regular consumption. B6 deficiency has been related to
and flu and how to ‘boost your immune Protein may not be the first thing you impaired proliferation and differentiation
system’. While we can’t exactly boost our associate with immunity, but every system of lymphocytes and production of
immunity, what we can do is eat a diet that in the body uses amino acids found in food antibodies, all essential for proper
includes plenty of foods that contain the to build more proteins. immune function. People with vitamin
nutrients involved in the functioning of the Immunoglobulins or antibodies are B12 deficiency tend to have suppressed
immune system and production of immune proteins that circulate in the blood along numbers of lymphocytes and activity of
cells. Luckily, a plant-based diet naturally with interferons and other key proteins certain immune cells, which makes it
offers a wide variety of many of these and, that are able to protect the body from essential for the immune system as well
with a bit more attention towards some key foreign substances. as being involved in the production of
nutrients, we can definitely support our energy, DNA synthesis, amino acids and
immunity and if we do get a cold, maybe Fatty acids and vitamins haemoglobin synthesis. Folate deficiency
help to reduce its duration or symptoms. Essential fatty acids may not be first on could affect cell-mediated immunity as
A few of the essential macro and the list when reading about “boosting your folic acid plays a crucial role in DNA and
micronutrients are fibre, protein, essential immune system for winter”, but they are protein synthesis.
fatty acids and vitamins such as A, C, D, E, an integral part of cell membranes. Here
folic acid, B6, B12 and minerals like zinc, they can modulate inflammatory responses Essential minerals
selenium, iron, copper. and communication between cells. EFAs In terms of minerals, zinc is used for
Fibre is a type of carbohydrate that can’t be produced by the body, so we need development and function of immune cells
is contained in all plant foods in many to get them from plant sources like flax and must be acquired regularly from diet.
different forms, so try to vary the foods you and chia seeds or walnuts, but it’s always Selenium is necessary for the formation
eat every week and pick new ones when worth checking with a health professional of selenoproteins, used during immune
you can. Certain high fibre foods like beans, if supplementation from an algae form responses which act as potent antioxidants.
legumes, artichoke, Brussels sprouts, may be helpful for you, as conversion from Iron is used for the differentiation
bananas and other fruit and vegetables plant fatty acids to essential ones may not and proliferation of T lymphocytes and
contain prebiotic fibre that ‘feeds’ be efficient. the formation of ROS or reactive oxygen
the beneficial bacteria in the gut, and Looking at vitamins, vitamin A helps species that can kill pathogens.
fermented foods like dairy-free yoghurt, to maintain the structural and functional With the exception of vitamin B12 that
kefir and kombucha contain different integrity of skin cells and mucosal cells needs to be supplemented on a vegan diet,
types of bacteria that are thought to be of respiratory and gastrointestinal tract as well as vitamin D that in winter months
beneficial for the gut microbiota. Ingested that act as a barrier towards pathogens the NHS recommends to supplement in
probiotics can modulate immune functions and infections. Plus, it’s essential for the UK, the other nutrients are all found in
by interacting with intestinal cells and gut- the functioning of immune cells like foods that you may be already eating every
day. But if we want to pick some all-star
foods and ingredients to make sure you
keep in your fridge or cupboard during
winter, here’s a few great ones.
Sweet potatoes
Rich in fibre and betacarotene, a vitamin
A precursor. Of course they are perfect
simply roasted in the oven, maybe with a
spoonful of yoghurt or nut butter on top
and in curries and stews. You can also
experiment with adding them to a vegan
mac and cheese sauce for extra creaminess
and colour, or to a smoothie with orange,
cinnamon and cacao for a drink that tastes
like spiced chocolate mousse! And you also with broccoli, if you are into making your
get extra antioxidants from the cacao. own pesto, you can try adding spinach to
cooled kale with the basil. Yoghurt and kefir
Chickpeas and other legumes Both are fermented food and drink that
A great source of zinc, protein and fibre. Mushrooms contain live cultures of bacteria that can
Adding some garlic actually helps the In terms of plant sources of vitamin D, help populate our gut and have a beneficial
absorption of zinc, so if you are a lover of mushrooms grown in direct sunlight effect on immunity. Kefir and dairy-free
houmous, you have a great combination tend to be the only food source available. yoghurt can be enjoyed on their own,
there! You could also mix them with spices They seem to lower the presence of mixed into porridge or granola with a nice
like cumin and paprika or rosemary and inflammatory cytokines, messengers that sprinkle of seeds, but also be a base for
oregano, drizzle with olive oil, a pinch of could suppress white blood cells and make marinades, drizzled onto soups instead of
salt and oven roast for a crunchy snack. you more susceptible to getting colds/ sour cream, used in baking and even for
Chickpeas and all legumes are so flu, and they are rich in polysaccharides skincare. Mix yoghurt with a little turmeric
versatile and can be used in dishes from that help maintain cell structure. Perfect or cacao for a hydrating face mask.
curries to veggie burgers and dips. It’s for making a comforting risotto during
so nice to pair a tray of roasted winter cold winter days or soups and broths. Also Ginger, garlic and turmeric
vegetables with a nice bean dip. You can delicious in veggie burgers, Bolognese These are cupboard essentials that can be
use your favourite houmous recipe and sauce or on top of pizza. used all year round, but it’s interesting to
change up the legume used. Broad, fava know that they all contain strong anti-
and cannellini beans work really well. Seeds inflammatory and antioxidant compounds,
Chia and flax seeds are a great source as well as antiviral and anti fungal ones
Broccoli and Brussels sprouts of omega-3s fatty acids; pumpkin and in garlic’s case. Most studies have been
Roasted Brussels sprouts are definitely sunflower seeds are a source of vitamin done on therapeutic doses of the single
a sign of winter and they are a source of E and zinc. There are so many ways you compounds that won’t be reached when
vitamin C, fibre and prebiotic fibre as well can incorporate these tiny powerhouses using these ingredients in cooking, but
as sulforaphane, a potent antioxidant into your diet from sprinkling on top of incorporating them into your dishes won’t
compound. A great addition to salads with porridge, yoghurt and salad to using them cause any harm. So whether you add them
cranberries, raisins and pumpkin seeds. in smoothies, sauces and dips. to soups, rice, roasted veggies, curries, dips
Steamed, grilled, sautéed, roasted; add or even drinks, use them in your meals.
them to pasta and rice dishes, stews, vegan Oranges, kiwis and berries If you have a sore throat or cold, a warm
frittatas, soups and even pestos. One of the foods we see recommended ginger and turmeric tea with a pinch of
during winter are oranges, as they are a cinnamon is definitely something soothing
Dark leafy greens source of vitamin C. Kiwis and berries and comforting to have.
Just like the brassica vegetables above, are a great one too, as well as containing
leafy greens like kale, cavolo nero, chard, antioxidant compounds like flavonoids. ALESSANDRA
FELICE
collards greens, chicory and spinach The easiest way is to have them as a Alessandra is a nutritional
contain vitamin C as well as vitamin E, snack or with breakfast, but you could use therapist and medicinal
chef, who trained with the
flavonoids and carotenoids. Perfect to orange juice as a base for dressings and Natural Gourmet Institute
throw in last in a rice stir-fry or a noodle sauces, mixing it with tahini or peanut for Health and Culinary
dish, but also in a nice pumpkin and sweet butter in a stir-fry or make a berry compote Arts in New York and the
College of Naturopathic
potato soup or panzanella salad. And, as to have with pancakes or porridge. Medicine in London. www.yoursweetnutrition.com
H e a l t h y h e a r t s -
why a ve gan
diet is best
Grace Forsythe, Health Campaigner for

h, checks out your heart health
Viva! Healt pressure increases the risk of atherosclerosis
million are on lipid-lowering drugs such as by damaging the blood vessels, atherosclerosis
E
very day in the UK, more than 500 statins. The biggest cause of raised cholesterol increases the risk of high blood pressure by
people have to visit the hospital due is a diet high in saturated fat, but it can reducing blood flow – any cardiovascular risk
to a heart attack and 460 people lose also be due to an inherited condition called factor can have a huge effect on your health.
their lives to cardiovascular disease – that’s familial hypercholesterolaemia. As most of
one death every three minutes. Over seven the UK’s saturated fat comes from meat and Vascular dementia
million people are living with cardiovascular dairy products, clearly the best diet to keep Vascular dementia results in a failing memory,
disease in the UK – it’s our biggest killer. saturated fat low is a vegan one. difficulties in problem solving or language and
It’s important to remember that there is occurs because of reduced blood supply to the
Atherosclerosis brain, causing cells to die. Vascular dementia
Many of the problems associated with accounts for one in four cases of dementia in
cardiovascular disease are due to a build-up of
fatty deposits called plaques on the inside of
High blood pressure is the UK, making it the second most common
type after Alzheimer’s. People with a history
blood vessels – it’s known as atherosclerosis.
You’re at a higher risk if you have high blood
the biggest risk factor for of cardiovascular disease are twice as likely to
develop vascular dementia while those with
cholesterol, diabetes or are overweight. High
blood pressure and smoking also increase
the risk as they cause damage to the inner
heart disease in the UK diabetes are up to three times more likely.
Diabetes
lining of the blood vessels, making it easier for vegan junk food and eating an unhealthy Diabetes is caused by abnormally high
plaques to form. Research shows vegans have diet high in processed foods and oils can still blood sugar levels and doubles the risk of
a considerably lower risk of all of these risk produce high blood cholesterol. Vegans are cardiovascular disease. One of the biggest risk
factors compared to meat-eaters. not invincible! But, overall, vegan diets tend factors for type 2 diabetes is being overweight
to be lower in unhealthy saturated fats and or obese, which is less likely on a vegan diet.
Cholesterol higher in the healthier mono- and poly- In fact, vegans are up to 74 per
Around half of all UK adults are living with unsaturated fats, such as omega-3 and -6, cent less likely to
raised blood cholesterol and up to eight which are beneficial to heart health. They’re develop type 2
also much higher in fibre, which helps to keep diabetes.
Prevalence of
Diet blood cholesterol levels down.
obesity (%)
Vegan 9.4 High blood pressure

Vegetarian 16.7
High blood pressure is the biggest risk
factor for heart disease in the UK, with up
Non-vegetarian 33.3 to 50 per cent of heart attacks and strokes
being associated with it. Just as high blood
What to eat
for a healthy heart
Cutting out animal products and foods high in saturated
fat is essential for someone trying to look after their heart
but there are also foods that benefit heart health.
Nitrate-containing plants
Nitrate
itrate is a chemical found in all plants
plants, but
WHOLEGRAINS AND PULSES in particularly high levels in some, including
Wholegrains and pulses are very high in beetroot and green leafy vegetables such
fibre, especially soluble fibre, which as spinach. Our body converts nitrates into
helps to maintain gut health. While nitrites and then eventually nitric oxide
oxide,
you may not immediately connect which helps to maintain healthy, flexible
the gut to the heart, our gut bacteria blood vessels. Nitrites from vegetables are not
can influence all parts of the body. linked to cancer in the way that those from
Some gut bacteria can use dietary fibre processed meat are.
to produce substances that reduce the
amount of ‘bad’ cholesterol (known as
LDL), in our blood. This reduces our risk of
various cardiovascular problems, including
atherosclerosis and high blood pressure.
Nuts
Numerous studies have shown Brightly-coloured fruit and veg
that nuts – especially walnuts and Bright-coloured
coloured fruit and veg are high in antioxidants, including
pistachios – can be very beneficial flavonoids in berries and lycopene in tomatoes –
to heart health. Nuts are high in the surprisingly higher in cooked tomatoes
amino acid arginine, which can be and organic tomato sauce. Yes, bright
used by the body to produce nitric colours are great, but there are
oxide, and this is vital for relaxation also many less flamboyant
of the blood vessels, which in turn foods, such as cocoa and
helps to keep them flexible and mushrooms, which
prevents high blood pressure. contain some of the most
One study found that those potent antioxidants
who ate one to four servings of you can find!
nuts a week had a 25 per cent Inflammation plays
reduced risk of dying from heart a big role in many
disease compared to those who diseases, including
ate none. Those eating at least cardiovascular disease,
five portions had a 50 per cent and some studies have
reduced risk! shown that diets high in
antioxidants can help to
prevent a range of health
occurring
problems from occurring.
Final word Viva! Health is part of the

vegan charity Viva!.Viva!
Around 80 per cent of premature heart disease and strokes are preventable Health monitor scientific
– that’s a lot of lives that can be saved just by making simple lifestyle changes. research linking diet to
health and provide accurate
Having a healthy vegan diet, stopping smoking, limiting alcohol consumption and information on which you can make informed choices
exercising regularly goes a long way to preventing heart problems. about the food you eat. www.vivahealth.org.uk
57
How to
increase
EN
ER
GY
levels
YOUR EXPERT
Naturopath,
Gemma Hurditch
is a CNM (College
of Naturopathic
Medicine)
lecturer. CNM
through
trains successful
practitioners in
natural therapies,
online and in class,
your diet
with colleges across
the UK and Ireland.
Visit naturopathy-
uk.com or call
01342 410505.
58
Energy through diet
Gemma Hurditch from the College of interfere with our ability to absorb nutrients
from grains, nuts, legumes and seeds. Where
Naturopathic Medicine gets your energy going possible soak nuts and sprout seeds.
Blood sugar balance
W
e all have busy lives and, with the help in the production of energy and are vital
huge selection of foods available, in turning fats, proteins and carbohydrates One of the biggest energy zappers is wild
it’s useful to know what to choose into energy supplies. Key nutrients for energy blood sugar fluctuation. This phenomenon is
for abundant energy. Our diet, even a vegan production are B vitamins, biotin, vitamin C, why we can pig out on vegan doughnuts, or
one, can be ‘unhealthy’ if we choose foods too magnesium, calcium, zinc, iron, eat a terrific pile of jam
high in calories and too low in nutrients – chromium and copper. It’s on white bread, and then,
chips and doughnuts… a vegan junk food diet. important to focus on whole after post-gorge fatigue,
What foods should we favour for increased and unprocessed foods to get feel hungry again even
energy? What foods should we avoid? these nutrients. Processing is though we’ve recently
a huge problem as it reduces had a lot of calories.
Calories the nutrient content of When we eat high GL
One of the key issues with a vegan diet can most foodstuffs – with the (glycaemic load) foods,
be lack of calories. Our calories come from exception of fortified foods. they are rapidly digested.
our macronutrients – fats, carbohydrates Fortification is the introduction High GL foods are mainly
and proteins. At the most basic level, calories or replenishment of lost made up of simple sugars
are what provides our body with the ability nutrients (albeit often with with little or no other
to make energy. It is not quite as simple as less bioavailable forms of mitigating nutrients like
that, as all calories aren’t created equal, but at the nutrients lost in the fibre or protein, which can
the end of the day if you’re living on fruit and processing!). Nutrients slow glucose release. A quick
vegetables and little else, it is quite possible we should consider in release of a lot of sugar into
you’re not getting enough calories to supply fortified foods are calcium, the bloodstream signals the
the energy your body needs to survive and vitamin D and vitamin pancreas to make insulin to
thrive. Make sure nuts, seeds, avocados, olive B12. Check your dairy-free get glucose molecules into cells
oil and other plant fats and oils, legumes and ‘milks’, cereals, juice and and out of the bloodstream.
whole grains make up a good portion of your nutritional yeast products When there’s a great influx
meals. It could be worthwhile using an app to and boost your nutrients of insulin and resultant great
input a couple of ‘typical’ eating days to get an with fortified varieties. drop in blood sugar, the body
idea of the calories you’re consuming. It’s also worth checking is prompted to eat again to
For most of us, 2,000-2,500kcal is whether poor energy levels bring levels back up – this is
about right – adjusted accordingly for your are due to iron deficiency, low vitamin B12 or the vicious cycle of blood sugar imbalance. A
weight and fitness goals. Of course, if you’re vitamin D levels. A yearly blood test through a good rule to go by to correct this problem is to
overweight, opting for more vegetables, GP helps keep an eye on these key factors that focus on balance in snacks and meals. Balance
particularly non-starchy veg like spinach, can be lacking in a vegan diet. Chat to your means eating some fat (such as oils, nuts and
broccoli, kale and courgette will help naturopathic nutritionist about your results. seeds) and some protein (legumes, organic
regulate your weight – assuming there are Nuts and seeds are particularly good for soy) with our carbohydrates (starch, fruit and
no underlying health issues. The closer boosting minerals such as zinc grains). Foods generally have a little of every
we are to our optimum – try pumpkin seeds, sunflower category in them, and you can research the GL
weight range, the more seeds, almonds and walnuts. of foods in lists online. Processed foods, such
energy we have, as our Calcium is found in sesame as tropical fruit juice or sweet bakery treats
body is in equilibrium. seeds, so get spreading tahini are usually the worst for spiking the blood
Being underweight can be and houmous. Shiitake sugar. Pack some activated nuts with you so
taxing, as we don’t have mushrooms are a good you can replenish your balance when needed
the energy reserves for source of copper and boost and, again, avoid processed ‘white’ foods and
prolonged physical activity the immune system too, go for brown/wholegrain options.
and we’re more prone to which, if a little sub-par, can
micronutrient (vitamins and contribute to low energy. Thyroid
minerals) deficiency if we’re 2-3 shiitake mushrooms Keep your thyroid happy, as it is the master
not eating enough to provide daily, cooked in a little gland of our metabolism. It has a big impact
these necessities. olive oil, is a therapeutic dose. on how much zest and vigour we feel in our
Minerals are often more bioavailable day. Nutrients to support a healthy thyroid
Micronutrients when prepared by fermenting, soaking include iodine, found in seaweed and
Vitamins and minerals, while not directly and sprouting – these processes reduce selenium, found in Brazil nuts – be sure to
providing energy in the form of calories, do the phytate content of foods; phytates may have both of these foods regularly.
Curry Club
Get your spice on with three
smashing curries fresh from
the kitchens of Thailand
Jungle curry (gang pah) Taro-potato massaman curry
When it comes to the world’s most delicious Thai food, it
Traditional Thai jungle curry is one of the few curry must be massaman curry. Massaman curry is influenced
dishes without coconut milk. Jungle curry features a salty by Persians who immigrated to Thailand. Thai people
but not sweet flavour profile. This dish originated in the incorporated massaman curry into their cuisine and
central part of Thailand, and because my mom was born tinkered with it until it tasted just right for the Thai palate:
in that region, in Ang Thong province, it is one of her sweet, salty and a little bit sour with the aromatic scent of
favourite dishes. cinnamon and spices. To make perfect massaman curry,
do not forgo the key ingredients: potato, tomato, peanut,
By Sarah Jansala and Renoo Jansala
tamarind juice and, of course, massaman curry paste.
285g (2 cups) kabocha 76g (½ cup) bamboo shoot, sliced
squash, peeled and cut into 1cm 5 kaffir lime leaves
(½in) squares 230g (1 cup) potato, cut into 230g (1¼ cups) firm tofu, cut
4 young peppercorn stalks
10 Thai aubergines (eggplants), 2.5cm (1in) squares into 2.5cm (1in) squares
10 pieces of whole baby corn
halved (optional) 230g (1½ cups) taro, cut into 10 cherry tomatoes
7 button mushrooms, halved
1 tbsp coconut oil 2.5cm (1in) squares 240ml (1 cup) vegetable broth
110g (½ cup) brown sugar
120g (½ cup) vegan Thai red 1 tbsp coconut oil 165g (¾ cup) brown sugar
curry paste, or to taste 60ml (¼ cup) tamari
120g (½ cup) Thai Home brand 60ml (¼ cup) tamari
720ml (3 cups) vegetable broth 2 handfuls of Thai basil vegan Thai massaman curry
2 tbsp roasted peanuts
1 red bell pepper, cut into 1cm 63g (1 cup) snow peas paste, or to taste
2 tbsp tamarind juice
(½in) squares steamed jasmine or brown rice, 600ml (2½ cups) coconut milk
roti, for serving
1 green bell pepper, cut into 1cm for serving 65g (½ cup) sliced carrot
(½in) squares pickled cucumber, for serving
115g (1 cup) yellow onion, cut
into 2.5cm (1in) squares
1 Bring a small pot of water to a boil over medium-high heat, add the
kabocha squash and aubergines, if using, and cook for 8 minutes. 1 Bring a small pot of water to a boil over medium-high heat, add the
Drain the water and let cool. potato and taro and cook for 8 minutes. Drain the water and leave
2 Heat the coconut oil in a large saucepan over medium heat, add to cool.
the red curry paste and cook, stirring, for about 1 minute, then add 2 Heat the oil in a large saucepan over medium heat, add the
the vegetable broth and stir until well combined. Add the squash, massaman curry paste and cook, stirring, for about 1 minute, then
aubergines (if using), red and green bell peppers, bamboo shoot, lime add the coconut milk and stir until well combined. Heat the mixture
leaves, peppercorn stalks, baby corn and mushrooms, increase the for a few more minutes or until the oil begins to separate. Add the
heat to high and bring to a boil. Once it’s boiling, continue cooking cooked potato, taro, carrot, yellow onion, tofu, cherry tomatoes and
for 5 more minutes, then add the sugar, tamari, Thai basil and snow vegetable broth, increase the heat to high and bring to a boil. Once
peas, reduce to a simmer and cook for 6 more minutes. it’s boiling, continue cooking for 5 more minutes, then add the sugar,
3 Serve with steamed white jasmine or brown rice. tamari, peanuts and tamarind juice, reduce to a simmer and cook for
6 more minutes.
3 Serve with roti (Indian flatbread) and pickled cucumber.
11g 3.3g 2.28g 33.6g 9.4g 45.8g 36g 2.28g 60.5g 17.8g
Pineapple-
tempeh curry
Pineapple curry is one of the
original Thai curry dishes that is
commonly available everywhere
in Thailand. This curry taste
has a unique sweet and sour
flavour from the pineapple and
a fragrant and spicy flavour
from the red curry paste and the
coconut milk.

1 Heat the vegetable oil in a pan over

medium heat, add the tempeh and
fry for about 3 minutes on each side
until all the sides are lightly brown.
Remove from the pan and drain the
tempeh well.
2 Heat the coconut oil in a large
saucepan over medium heat, add the
red curry paste and cook, stirring,
for about 1 minute, then add the
coconut milk and stir until well
combined. Heat the mixture for a
few more minutes or until the oil
begins to separate.
3 Add the pineapple, cherry tomatoes
and vegetable broth, increase the
heat to high and bring to a boil.
Once it’s boiling, continue cooking
for 5 more minutes, then add the
sugar, tamari, Thai basil and tempeh,
reduce to a simmer and cook for
6 more minutes.
240ml (1 cup) vegetable oil broth 4 Serve with steamed white jasmine
340g (2 cups) tempeh, cut 110g (½ cup) brown sugar or brown rice.
The extract on into 1cm (½in) squares 60ml (¼ cup) tamari
pages 60-62 is taken 1 tbsp coconut oil 2 handfuls of Thai basil
from Vegan Thai
120g (½ cup) vegan Thai red steamed jasmine or
Kitchen by Sarah
Jansala and Renoo curry paste, or to taste brown rice, for serving
Jansala, photography 600ml (2½ cups) coconut
by Toni Zernik, milk
published by Page
500g (3 cups) pineapple, cut
Street Publishing.
into 1.3cm (½in) squares
15 cherry tomatoes
240ml (1 cup) vegetable
63.7g 40.7g 2.39g 56.7g 27.6g

Enjoy with friends
Something for
the weekend
Fill your free days with good company
and indulgent, great-tasting meals
‘Meatballs’ with sweet and sour
cranberry sauce
By Lauren Toyota from Hot For Food (hotforfoodblog.com)
Makes 24 meatballs | Prep 35 mins plus chilling | Cook 35 mins | Calories 475 (per 6 balls)
350ml (1½ cups) 100g (½ cup) finely 1 If you can’t find small pieces of TVP, 7 Preheat the oven to 220°C/Gas
warm water minced cooked beetroots you can pulse large pieces in a food Mark 7.
1 tbsp vegan beef 240g (1 cup) tinned black processor before hydrating. 8 Meanwhile, make the cranberry
flavour bouillon or vegan beans, mashed with a fork 2 In a mixing bowl, add bouillon or sweet and sour sauce by combining
Worcestershire sauce Worcestershire and the warm water all the ingredients together in a
100g (1 cup) rolled oats
and stir to combine and dissolve. blender until smooth. Set aside until
100g (1 cup) TVP – (not quick cooking), ground
Add the TVP and soak until the TVP the 'meatballs' have been browned.
textured vegetable into flour (¾ cup of flour)
pieces have expanded, but are still 9 Wipe the skillet clean of any residue
protein crumbles 1 tbsp snipped chives, a bit firm to touch. It will only take from sautéing the onions. Heat it
2 tbsp ground flaxseed to garnish a few minutes. Strain over another over medium heat with 2 tbsp olive
3 tbsp water FOR THE SAUCE mixing bowl to reserve the stock, oil, coating the pan evenly on the
150g (1 cup) finely 180ml (¾ cup) tinned which you’ll use for the sweet and bottom. Once hot, place 'meatballs'
diced onion cranberry sauce sour sauce, and gently press the just slightly spaced apart in the skillet
TVP to ensure the TVP pieces aren’t and brown on one side for about
4-5 garlic cloves, minced 50g (¼ cup) tinned fire-
soaked in liquid. 1-2 minutes. Do not overcrowd.
3 tbsp olive oil, divided roasted tomatoes
3 Combine the ground flaxseed Depending on the pan size, you may
½ tsp dried thyme 60ml (¼ cup) reserved with the 3 tbsp water in a small need to do these in two batches.
broth from soaking TVP bowl until well combined. Set aside 10 Gently flip the 'meatballs' and brown
½ tsp dried rosemary
2 tbsp red wine vinegar to thicken while you cook the all sides for 1-2 minutes more each.
½ tsp dried oregano
2 tsp vegan 'meatballs' base. They should be evenly browned and
½ tsp smoked paprika 4 Heat 1 tbsp oil in a cast iron skillet slightly crispy on all sides. Remove
Worcestershire sauce
½ tsp onion powder over medium heat. Sauté the onion from the pan onto your parchment
1 tsp miso paste
½ tsp garlic powder and garlic for 2-3 minutes until lined baking sheet.
2 tsp cornflour soft and fragrant. Lower the heat 11 Pour about half the sweet and sour
¼ tsp ground cumin (cornstarch) to prevent burning. Add the herbs, sauce into the skillet and place
¾ tsp sea salt 1
⁄8 tsp sea salt spices, salt and pepper and cook for 'meatballs' in the sauce slightly
½ tsp ground black pepper another minute. Add the strained spaced apart. Then take a spoon
TVP and stir to combine, cooking for or brush and coat the tops of the
another 2-3 minutes. 'meatballs' with sauce from the
5 Remove this mixture from the pan remaining amount. Leave about
into the large mixing bowl. Combine 2 tbsp sauce to coat just before
with the beets, beans and thickened serving once out of the oven.
flax mixture until well combined. Stir 12 Bake for 15 minutes.
in the oat flour until combined. 13 After removing the skillet from the
6 Form 4cm (1½in) balls with your oven, brush the remaining sauce
hands and set the balls on a tray on the meatballs and garnish with
lined with parchment paper. Once snipped chives. Serve immediately
they’re all formed, place the tray in with toothpicks so guests can take
16.1g 2g 0.67g 10.6g 20.6g
the fridge for at least 30 minutes to 'meatballs' right out of the pan, or
Total fat Saturates Salt Sugar Protein firm up and cool before pan frying. scoop with spoons onto plates.
Wild dosa with slow-cooked aubergine
By Joel Gazdar and Aiste Gazdar
Serves 2-4 | Prep 15 mins plus soaking and sitting | Cook 40 mins | Calories 871 (per serving)
FOR THE DOSA FOR THE AUBERGINE FOR THE DOSA FOR THE AUBERGINE
250g (1 ⁄3 cups) urid dhal
1
2 aubergines (eggplants), 1 Start preparing the dosa mix two 3 Sprinkle the aubergine with salt to
250g (11⁄3 cups) white quinoa cut in half lengthways days in advance. Soak the urid dhal reduce its bitterness, then place
and quinoa in 2 litres (8 cups) of vertically into a colander. Leave to
25g (¼ cup) shallots salt, to sprinkle, plus a pinch
water overnight. Drain, wash drain for about 15 minutes.
½ tbsp salt 120ml (½ cup) sunflower oil the grain thoroughly and put it 4 Add the sunflower oil to a deep
180ml (¾ cup) water 70g (½ cup) shallots, into a high-speed blender. Add the saucepan and heat over a medium
thinly sliced shallots and salt and 180ml
1 tsp baking powder heat. Add the shallots and sauté
20g (¾oz) garlic, minced (¾ cup) water and blend until a for 3-5 minutes, until they are soft
sunflower oil, to grease smooth consistency. Add the baking
1 tsp paprika and fragrant. Add the minced garlic
powder and blend again. Transfer to and cook for another 2-3 minutes
½ tsp turmeric powder a bowl, cover and let it sit at room – be careful not to burn it. Add the
720ml (3 cups) water temperature overnight. paprika and turmeric powder and
1 tbsp tamari 2 Mix the batter well before cooking. stir for around 20 seconds.
5g ( ⁄3 cup) fresh coriander
1 Grease a pancake pan with a small 5 Place the aubergine in the pan with
(cilantro), chopped amount of sunflower oil over a the flesh side touching the pan. Add
medium heat. Pour a large spoonful a pinch of salt, the measured water
of the dosa mixture into the middle and tamari. Cover the pan with a lid
of the pan and slowly spread it in and let it cook for 15 minutes over
a circular motion. Let it cook for a low heat. Flip the aubergine over,
around 2 minutes, add a bit of oil on cover the pan again and cook for
16.3g 1g 1.51g 17.2g 43.3g top of the dosa and turn it over to another 15 minutes. Turn the heat
Total fat Saturates Salt Sugar Protein cook for another 20 seconds. Serve off and let it sit for about another
hot with slow-cooked aubergine, 15 minutes. Sprinkle some fresh
sprouted chickpea houmous and coriander on top and serve.
mango and fennel chutney.
The recipes on
pages 65-66 and the
wild mushrooms
on toast on page
67 are taken from
Wild: Plant-based
Recipes to Nourish
your Wild Essence
by Joel Gazdar
and Aiste Gazdar,
photography by
Wild Food Café Un
Limited, published
by Vermilion.
(RRP £20.)
Weekend R E C I P E S
Mossy matcha cheesecake

Makes 9 small cakes | Prep 15 mins plus soaking and chilling | Cook
none | Calories 642 (per small cake)
FOR THE BASE FOR THE FILLING

175g (generous 1 cup) 195g (1½ cups)
dates soaked cashews
140g (1 cup) almonds 240ml (1 cup) coconut
75g (1 cup) coconut flakes milk
1 tbsp mesquite 240ml (1 cup) agave syrup
(optional) juice of 1 lemon
1 tsp dried nettle root 175g (2 cups) coconut
powder (optional) meat
FOR MEDICINAL 1 tbsp vanilla extract
FACTOR (OPTIONAL) 105g (½ cup) coconut oil
1 tsp he-shou-wu extract 1 tsp sunflower lecithin
or any spice/tonic herb
1⁄8 tsp salt
of your choice
2 tbsp matcha powder
1 tsp medicinal
mushroom extracts TO DECORATE
2 tbsp barley grass matcha powder

powder microgreens, such as
lemon verbena or mint
1 First soak the dates in warm water for 5 minutes, then

drain. To make the base, blend all the base ingredients
together in the food processor until fine. If adding the
medicinal factor and using darker tonic herb powders
such as he-shou-wu or medicinal mushroom extracts,
mix them into the base so they do not affect the colour
of the filling. (If using barley grass powder, add to the
filling.)
2 Grease nine small cake rings or a 21cm (8in) cake ring
with coconut oil. Line a tray with baking paper and place
the cake ring(s) on top.
3 Fill each small cake ring with 2 tbsp of the base mixture
(or the large cake ring with all of the base mix) and
press down. Let it sit in the fridge for 10 minutes while
you make the filling.
4 To make the filling, blend all the filling ingredients apart
from the matcha powder in a high-speed blender until
smooth. Add the matcha powder and barley grass
powder, if using, and give it another quick blend.
5 Take the tray out of the fridge and pour the filling into
the cake ring(s). Chill in the freezer for 2-3 hours.
6 Before serving, remove the cake ring(s) and let the
cheesecake defrost for 20 minutes. To decorate, dust
with the matcha powder and add microgreens such as
lemon verbena or mint.
48.2g 29.1g 0.1g 36g 9g

Wild mushrooms on toast Greek garlic toast
with chickpeas
By Heather Thomas
2 tbsp sunflower or 4 tbsp water Serves 4 | Prep 10 mins | Cook 15 mins |
coconut oil 140g (2 cups) kale, Calories 330 (per serving)
2 small shallots, stalks removed
3 tbsp fruity green olive 400g (1½ cups) tinned
finely chopped 2 tbsp sweetcorn oil, plus extra for oiling chickpeas, rinsed
3 garlic cloves, minced 2 tbsp cubed red pepper and drained
1 red onion, thinly sliced
50g (1 cup) shiitake ½ tsp salt 4 sprigs of cherry
3 garlic cloves
mushrooms, sliced tomatoes on the vine
a pinch of pepper 2 rosemary sprigs,
70g (1 cup) oyster 4 thick slices of wholegrain
TO SERVE leaves only
mushrooms, shredded or country bread
2-4 slices of toasted a few flat-leaf parsley
50g (1 cup) wild salt and freshly ground
buckwheat bread sprigs, chopped
chanterelles, shredded black pepper
if large microgreens or fresh
coriander (cilantro) 1 Heat 1 tbsp of the olive oil in a small skillet (frying pan)
4 tbsp vegan white wine over low heat. Cook the onion for 6-8 minutes, or until it
1 Heat the oil in a frying pan over a medium heat, then add starts to soften.
the shallots and garlic and sauté until the shallots become 2 Meanwhile, crush 2 garlic cloves and mix with the
translucent. Add the three kinds of mushrooms and cook rosemary, parsley and 1 tbsp of the olive oil. Blitz in a
for 2-3 minutes until the mushrooms soften. Add the blender or grind in a pestle and mortar. Stir into the onion
white wine and water. After 30 seconds, add the kale, and cook for 2 minutes, or until the onion is tender.
sweetcorn, red pepper, salt and pepper and toss.
3 Add the chickpeas and cook gently for 2-3 minutes until
2 Serve on top of 1 or 2 slices of toasted buckwheat bread heated through. Lightly mash some with a fork, leaving the
and garnish with microgreens or fresh chopped coriander. rest whole. Season to taste with salt and pepper.
4 Meanwhile, cook the tomatoes for a few minutes on an
oiled griddle pan over medium-high heat or pop them
under a hot broiler (grill) until slightly charred and starting
to soften.
5 Lightly toast the bread. Cut the remaining garlic clove in
half and rub over the toast. Put one slice on each serving
plate and drizzle with the remaining olive oil. Top with the
onion and chickpea mixture and the tomatoes.
17.5g 1.7g 0.89g 11.3g 27.3g 14.7g 1.6g 0.34g 1.7g 7g

The recipes on
pages 68-69 and
the garlic toast
with chickpeas on
page 67 are taken
from The Greek
Vegetarian Cookbook
by Heather Thomas,
published by
Phaidon Press.
(RRP £24.95.)
This book contains
non-vegan recipes.
Aubergine gyros
By Heather Thomas
2 large aubergines FOR THE TZATZIKI 1 Make the tzatziki: mix all the 4 To assemble the gyros: warm the
(eggplants), thickly sliced ingredients together in a bowl. flatbreads in a low oven or on a
250g (1 cup) dairy-
Season to taste with salt and pepper. lightly oiled griddle pan. Divide the
olive oil, for brushing free yoghurt
2 Brush the aubergine slices with oil aubergine, cucumber, tomatoes,
1½ tsp za’atar 1 tbsp fruity olive oil onion and lettuce between them.
on both sides. Sprinkle with the
1½ tsp dried rigani (Greek ½ a cucumber, diced za’atar and rigani or marjoram, and Season lightly with salt and pepper,
oregano) or marjoram 2 garlic cloves, crushed season lightly with salt and pepper. and drizzle with the tzatziki.
4 large thick pita flatbreads a few mint sprigs, 3 Heat a large ridged griddle pan over 5 Place each flatbread on a square of
¼ of a cucumber, sliced finely chopped medium-high heat. When hot, add kitchen foil or baking parchment and
some aubergine slices (do this in fold up or roll over to enclose the
4 tomatoes, sliced a few dill sprigs,
batches) and cook for 2-3 minutes filling. Eat immediately while warm,
or quartered finely chopped
on each side, or until charred, golden with lemon wedges for squeezing.
½ a red onion, thinly sliced finely grated zest and
brown, and attractively striped.
shredded crisp lettuce leaves juice of ½ a lemon
Drain on paper towels and keep
sea salt and freshly warm while you cook the remaining
ground black pepper aubergine in the same way.
lemon wedges, to squeeze
9.6g 1.9g 0.55g 15.6g 13.9g
Chickpeas with spinach
and lemon rice
By Heather Thomas
Serves 4 | Prep 15 mins plus soaking | Cook 1-2 hrs | Calories 822 (per serving)
250g (1 cup) chickpeas FOR THE LEMON RICE 1 Put the chickpeas into a large bowl, 4 Heat the olive oil in a large heavy
(dry weight) 2 tbsp olive oil cover with cold water, and leave to saucepan over low heat and cook
90ml (generous ¼ cup) soak for 24 hours. Drain and rinse in the spring onions and garlic, stirring
1 small onion,
olive oil a colander or strainer (sieve). occasionally, for 6-8 minutes, or until
finely chopped
2 Put the chickpeas into a large tender. Stir in the chilli and cumin,
a bunch of spring onions 225g (1 cup) long-grain
saucepan and cover with plenty of and cook for 1 minute. Add the
(scallions), thinly sliced rice (dry weight)
cold water. Bring to the boil, then tomatoes and cook for 5 minutes.
2 garlic cloves, crushed 1 tsp sweet paprika Stir in the cooked chickpeas and the
reduce the heat to a bare simmer
1 chilli, diced 475ml (2 cups) vegetable and cook gently for 1-2 hours, or until spinach, and cook for 2-3 minutes,
1 tsp ground cumin stock (broth) tender but not mushy. Drain well. or until the spinach wilts and turns
bright green. Stir in the dill and
4 tomatoes, skinned juice of 1 lemon 3 Meanwhile, make the rice: heat the
lemon juice, and season to taste.
and chopped 1 long strip of lemon zest olive oil in a saucepan over low-
medium heat and cook the onion, 5 Divide the rice between four
1kg (33 cups) spinach, a handful of dill,
stirring occasionally, for 6-8 minutes, shallow bowls or plates, then spoon
washed, trimmed finely chopped
or until tender. Add the rice and the spinach and chickpeas over the
and shredded
cook for 1-2 minutes, stirring all the top. Serve immediately.
a small bunch of
time. Stir in the paprika and add the
dill, chopped
stock, lemon juice and zest, and bring TIPS Use two 400g tins of chickpeas
juice of 1 large lemon to the boil. Reduce the heat, cover, instead of dried. Add some chopped
salt and pepper and simmer gently for 20 minutes, feathery fennel fronds, flat-leaf parsley,
or until the rice is cooked and has or mint.
absorbed the stock. Add the dill and
fluff up with a fork.
34.9g 5g 0.3g 13.9g 28.4g

Sweet potato French Autumn hasselbacks

toast casserole By Ruell Smith from Roos Kitchen (veganbloggers.wordpress.com)
By Ashley Melillo from Blissful Basil (www.blissfulbasil.com) Calories 607 (per serving)
Calories 515 (per serving) 3 medium size potatoes mixed salad
¼ of an onion, sliced oil
3 tbsp ground flaxseed 240ml (1 cup) full-fat
tinned coconut milk, tin 1 large carrot salt
90ml (¼ cup plus 2 tbsp)
filtered water shaken before measuring ¼ of a pomegranate pepper
570-680g hearty French 120ml (½ cup) maple syrup 2-3 green beans cumin seeds
bread or sourdough loaf/ 1 tbsp pure vanilla extract 1 Preheat the oven to 180°C/Gas Mark 4. Wash the potatoes
boule, sliced into 2.5-4cm 2 tsp ground cinnamon thoroughly and slice in half lengthways. Use a sharp knife to
(1-1½in) cubes score the potatoes with a criss cross pattern. I did some on
1 tsp freshly grated nutmeg
425g tin (about 1½ cups) of or ½ tsp ground nutmeg the skin side, some on the cut side.
unsweetened sweet 2 Smother the potatoes in oil, lots of salt and pepper and
½ tsp sea salt or kala namak
potato purée cumin seeds!
1 jar of raspberry jam
180ml (¾ cup) 3 Place onto baking tray and put them into the oven on a
unsweetened almond milk medium heat, making sure the criss crossed side is facing up.
1 Lightly grease a large oven-safe baking dish. Once the potatoes are soft (about 25 minutes), you need to
2 In a medium mixing bowl, whisk together the ground flaxseed grill them a little bit to crisp them up nicely.
and filtered water. Let stand for 5-10 minutes to thicken. 4 Meanwhile, for the carrot spirals, I used a potato peeler to
3 Meanwhile, add the bread cubes to the baking dish. peel 1 large carrot, then I used the peeler to create long
carrot strips.
4 To the flaxseed mixture, add the sweet potato purée,
coconut milk, almond milk, maple syrup, vanilla, cinnamon, 5 Chop the raw onion into slices and add hot water to the
nutmeg, and sea salt.Vigorously whisk until smooth. green beans to cook them, then chop them up nicely. Deseed
the pomegranate.
5 Pour the mixture over the bread cubes, ensuring they're as
evenly covered in the mixture as possible. If needed, use a 6 Once the potatoes are done you can plate everything up.
spatula to nudge them around the baking dish a bit. Place the salad on your plate, followed by the potatoes,
onions, green beans, carrot ribbons and pomegranate.
6 Cover and refrigerate for at least 12 hours or overnight (can
be refrigerated for up to 24 hours before baking).
7 Preheat the oven to 180°C/Gas Mark 4. Uncover the dish
and bake for 45-60 minutes. Remove from the oven and cool
for 10 minutes before serving.
8 Serve with generous spoonfuls of warmed jam and drizzles
of maple syrup.
10.1g
xxg 7g 0.72g 35g 12.4g 5.6g 0.8g 0.27g 19.6g 14.9g
Christmas pie
By Cassidy Payne from Euphoric Vegan (www.euphoricvegan.com)
Serves 6-8 | Prep 20 mins | Cook 1 hr | Calories 347 (per serving)
FOR THE PASTRY 2 garlic cloves 1 Preheat the oven to 180°C/Gas 4 To make the pie filling, finely chop
225g (1½ cups) sifted 150g (2 cups) chestnut Mark 4, line a baking tray with the onion and add to a large frying
wholemeal plain (all- mushrooms greaseproof paper and grease a pan with a splash of oil on a medium
purpose) flour (1½ cups 25cm (10in) pie tin. heat. Fry for a few minutes, then
180g (1¼ cups) vacuum-
after sifting and removing 2 Peel and chop the butternut squash crush in the garlic. Roughly chop the
packed chestnuts
tough bits) and place on a baking tray with a mushrooms and add these to the
3 sprigs of fresh rosemary pan along with the salt, pepper, sage
120g (½ cup) dairy-free splash of oil, pinch of salt and two
1 tsp dried sage fresh rosemary sprigs, then roast for and a sprig of chopped rosemary,
butter spread
60g (¼ cup) cranberry 20 minutes. and fry for 5 minutes. Roughly chop
2 tbsp dried chives the chestnuts and also add these to
sauce 3 Add the sifted flour into the mixing
60g (3 slices) Violife the pan, along with the cranberry
1 tbsp lemon juice bowl. Chop the Violife slices into small
cheddar sauce, lemon juice and roasted
2 slicesof wholemeal squares (5mm (¼in)), or grate if using
a pinch of salt butternut squash. Blend two slices of
bread blocks, and add to the bowl, along
bread and add to the mixture. Taste
2 tbsp water with the chives, butter and a pinch of
½ tsp salt and add more salt if needed. Transfer
FOR THE FILLING salt. Combine by rubbing the mixture
a pinch of pepper the mixture into the crust, smooth
between your fingers until there are
280g (2 cups) chopped it out and bake for 25 minutes Slice
oil no pieces of butter left. Add 2 tbsp
butternut squash into 6-8 pieces and serve up with
water to form the mix into a ball –
(1cm (½in) cubes) Christmas dinner.
add more water or flour if needed.
½ a red onion Roll the pastry out to fit in the pie
dish, transfer to the dish, then prick
the base with a fork 10-15 times and
15.4g 5.2g
xxg 0.29g 2g 5.5g place in the oven for 10 minutes.
Chard lasagne
By Stockfood, The Food Media Agency (www.stockfood.co.uk)
Serves 4-6 | Prep 30 mins | Cook 1 hr 45 mins | Calories 1,084 (per serving)
4 tbsp olive oil, divided 2½ tbsp nutritional yeast 1 Preheat the oven to 180°C/Gas and almost smooth; you may need
1 large onion, 2½ tbsp lemon juice Mark 4. Grease a large rectangular to add a splash of water.
finely chopped baking dish with 1 tbsp olive oil. 6 Spoon some of lentil-chard sauce
1½ tsp dried basil
2 celery stalks, 2 Heat 2 tbsp oil in a casserole dish into the base of baking dish,
1½ tsp dried oregano
finely chopped set over a medium heat until hot. spreading it out evenly before
500g box of egg-free Add the onion, celery, garlic and a covering with a layer of lasagne.
3 garlic cloves, lasagne sheets pinch of salt, sweating until softened, 7 Top with a thin layer of cashew-tofu
finely chopped
2 vine tomatoes, cored about 7-8 minutes. mixture, followed by more sauce
250g (1½ cups) red and sliced 3 Stir in the lentils, tomatoes and stock. and another layer of lasagne sheets.
lentils, rinsed
300g (2 cups) vegan cheese Bring to the boil before reducing to 8 Repeat the layering process until you
800g (4 cups) tinned alternative, sliced a simmer and cooking until the lentils finish with a layer of lasagne sheets.
chopped tomatoes are very soft, about 30-35 minutes;
a handful of basil, to garnish Top with the tomato slices and slices
400ml (1¾ cups) stir from time to time. of vegan cheese. Drizzle with 1 tbsp
salt and freshly ground
vegetable stock 4 When ready, stir in the chard and olive oil and cover the dish with foil.
black pepper
150g (6 cups) chard, such cook until wilted, stirring occasionally. 9 Bake for 1 hour, discarding the
as Swiss, washed with Season and remove from the heat. foil after 45 minutes, until the top
thick stems removed 5 Process the cashews in a food is golden-brown and the lasagne
140g (1 cup) raw cashews processor until fine and crumbly. sheets are cooked through. (Bake for
450g (3 cups) firm tofu, Add the tofu in chunks, pulsing 5-15 minutes longer if the lasagne
patted dry to incorporate, and then add the sheets are not ready after 1 hour.)
nutritional yeast, lemon juice, dried 10 Remove from the oven and let stand
43.7g 14.1g 0.95g 12.3g 37g herbs, ½ tsp salt and ¼ tsp black for 10 minutes before serving with a
Total fat Saturates Salt Sugar Protein pepper, pulsing until well combined garnish of basil leaves.
FIGHT
CLIMATE CHAOS
WITH YOUR
FORK
TRY VEGAN THIS JANUARY

Sign up at veganuary.com
Buy in bulk
This is a really key tip – bulk-buy to
get maximum savings. If you can,
ind a bulk-buy store, otherwise look
Eating plants for the bigger, cheaper bags of goods.

Pantry goods will keep in cupboards,
or you can freeze fresh items.
on a budget
Shop in local
international shops
Speciality shops can be cheaper
when buying certain goods. Whether
it’s spices, vegetables, tofu, noodles,
The boys from BOSH! dried pulses, tinned tomatoes or even
suggest great ways to peanut butter, you’ll be surprised how

much you can save shopping around.
eat cheaply
Freeze fruits and veggies
Got some fruit and veg going of in the
fridge? Pop it in the freezer; this saves
money and reduces food waste – much
better for the environment. Peel, chop
and deseed as needed irst and freeze
in a freezer-proof container for up
to two months. We love to peel,
Buy ingredients ‘vegan’ or ‘free-from’ alternatives. slice and freeze bananas to put in
This sounds obvious, but what we It is these alternatives – things like smoothies or to make ice cream.
mean is don’t buy ready meals. Buy dairy-free cheese or meat-free sausages And we also try to batch our
whole ingredients and cook them – that can be expensive. If you really smoothies, using freezer bags to make
yourself. It’s cheaper to cook from want to eat them, why not make your ready-to-blend smoothie mixes.
scratch and usually healthier too, as own? When you’re starting out it can
your meals will be less processed. be easy to fall into the trap of buying Batch cook and freeze
vegan ready meals and ‘vegan’ items, Batch cooking and freezing can be a
Don’t shop when hungry! but we encourage you to learn how to money and time saver. Make a double,
This doesn’t just apply to your vegan cook a few basic plant-based meals for triple or quadruple helping of chilli
supermarket shop, but any kind of food yourself so you’ll never be caught out. and freeze the leftovers in single
shopping! You’ll make bad choices and portions. They’ll be ready to reheat in
pick up food to satisfy your immediate Choose own-brand products a microwave or oven whenever you
hunger cravings. Go with a full These can be so much cheaper than need; this is quicker than cooking
stomach (or shop online) instead. some of the big brand names. Most and healthier than a ready meal.
supermarkets also ofer dairy-free
Buy frozen versions in their own-brand ranges, so Leftovers for lunch
Frozen fruit and veg is usually cheaper hunt them out, just remember to check A great hack is to have leftovers
and is often fresher than ‘fresh’, as it the labels. A great way to spot the for lunch. Cook a big meal like
is frozen as soon as it’s picked. Look cheaper products is to look down when a curry, chilli or pasta dish, and
for fruits, berries, vegetables and even you are shopping – the value ranges have the leftovers for lunch the
herbs in the frozen aisles. are often closer to your feet. next day, with a little helping of
greens or salad.
Stock up on reduced items Visit your local market
Buy ingredients when they’re on Getting your fresh produce from the
ofer – bulk-buy plant-based milk or market can be a real money-saver. The extract on
condiments that have a long shelf life. We’re not talking about exclusive page 75 is taken
Look for fresh produce that has to be farmers’ markets taking place in from BOSH! How
sold that day, then freeze it for later. fancy parts of town – they can be To Live Vegan
by Henry Firth
unnecessarily expensive. Find regular
Resist ‘vegan’ or ‘free-from’ fruit and veg markets with low prices
and Ian Theasby,
published by HQ
If you’re looking to save money, then and be proud that you’re supporting HarperCollins.
avoid products that are speciically local businesses. (RRP £9.99.)
A f east for
Hogmanay
gmanay
Mark the end of the year with a Scottish feast
Black bean and mushroom 'black pudding'

This is a delicious and healthier vegan version of a cherished Scottish savoury
breakfast item! The black beans provide excellent protein, yeast extract/Marmite is
usually fortified with vitamin B12, and the mushrooms are rich in vitamin D.
By Jackie Jones
Makes 8 | Prep 15 mins | Cook 45 mins | Calories 115 (per pudding)
2 tbsp olive oil or ¼ tsp ground mace the mixture to be sticky and firm rather than
rapeseed (canola) oil a squeeze of fresh wet. Stir in the parsley and season to taste with
1 medium onion, lemon juice salt and black pepper.
peeled, finely chopped 1 tsp dried thyme or 4 Remove the pan from the heat, stir in the
3 garlic cloves, 3 tsp fresh thyme, oats and mix until thoroughly combined. Taste
peeled and crushed leaves picked and again and season further, if necessary. Allow
the mixture to cool slightly before shaping into
150g (1½ cups) finely finely chopped
puddings; if the mixture is a little wet, add a few
chopped chestnut 1 tsp dried oregano or
more oats.
mushrooms or 3 tsp fresh oregano,
button mushrooms finely chopped 5 Take a handful of the mixture and mould it
with your hands into a round, flat pudding
400g tin (1¾ cups) of a small bunch of
about 2.5cm (1in) thick. Repeat with the rest of
black beans, drained parsley, finely
the mixture. If you are making the puddings in
(net weight 240g), chopped to make
advance, stop here, place on a plate, cover and
rinsed and mashed 2 heaped tbsp
put in the fridge until needed.
1 tsp yeast extract salt and freshly
6 If eating immediately, in a large frying pan, heat
or Marmite, mixed ground black pepper
a little oil over a medium heat. Add as many
with 100ml (½ cup) 55g (½ cup) rolled oats puddings as will fit, while leaving a little space
hot water
olive oil or rapeseed between them, and cook on each side for
1 tbsp vegan medium oil, for cooking around 3-4 minutes. As you fry them, place
dry sherry the puddings on the prepared baking tray and,
1 Preheat the oven to 180°C/Gas Mark 4. Line a once you have fried them all, bake them in the
baking tray with baking parchment. preheated oven for about 8 minutes, turn them,
and cook for a further 7 minutes.
2 In a medium, heavy-based frying pan, heat the
oil on medium heat, add the onion and sweat 7 Serve with ‘tattie’ scones and tomato ketchup
until softened. Add the garlic and cook for a or with ‘stovies’. For a lighter meal, serve with a
minute, stirring, then add the mushrooms and tomato salad made from two large tomatoes,
cook for 3-4 minutes. chopped and mixed with 1 tbsp hulled hemp
seeds, finely chopped oregano, mint and parsley,
3 Stir in the mashed beans, yeast extract/Marmite
a little hemp oil, a squeeze of fresh lemon, and
mixture, the sherry, mace, lemon juice, thyme
salt and black pepper to taste.
and oregano, and cook for 6-8 minutes more
or until the liquid has evaporated – you want
4.5g 0.6g 0.03g 1.2g 4.5g

Oatcakes
Oatcakes are the classic Scottish savoury biscuit
and are made with heart-healthy oatmeal and
oats. They vary in thickness and shape according
to region, and traditionally were cooked on an
iron ‘girdle’ (a griddle) placed over the fire. You
can experiment by adding dried herbs (oregano,
rosemary or thyme) to the mix to vary the taste or
by using fine or coarse oatmeal to vary the texture.
By Jackie Jones
Makes about 14 | Prep 15 mins | Cook 30-35 mins |
Calories 95 (per oatcake)
150g (2 cups) fine or 2 tbsp olive oil or

medium oatmeal rapeseed (canola) oil
25g (¼ cup) rolled oats 1 flax ‘egg’ – 1 tbsp
100g (¾ cup) organic ground flaxseed mixed
wholemeal spelt flour with 3 tbsp cold water
and set aside for a few
2 tbsp sesame seeds
minutes to thicken
¾ tsp salt
extra flour for rolling out
70ml (1⁄3 cup) hot water the oatcakes
1 Preheat the oven to 180°C/Gas Mark 4. Lightly dust a

large baking tray with flour.
2 In a large mixing bowl, place the oatmeal, oats, flour,
sesame seeds and salt and mix together. Make a well in
the centre of the flour mix, pour in the oil and hot water
and stir until combined, then stir in the flax ‘egg’. With
floured hands, bring the mixture together into a ball.
3 Tip the dough out onto a floured board and roll out to
around 5mm (¼in) thickness. Cut out into rounds using
a medium biscuit or cookie cutter. Gather the offcuts of
dough, and re-roll and cut out until you have used it all.
4 Place the oatcakes on the prepared baking sheet and bake
for about 30 minutes. Cool on a wire rack before serving.
3.4g 0.5g 0.13g 0.2g 2.8g
Haggis
Haggis is usually served with ‘neeps
and tatties’ for an elaborate Burns
Night Supper on 25th January to
celebrate the birth of Scotland’s
national poet, Robert Burns.
This vegan version uses oatmeal,
chickpeas, sweet chestnuts and
traditional seasoning.
By Jackie Jones
Serves 6 | Prep 15-20 mins |
Cook 1 hr 40 mins | Calories 350 (per serving)
1 Preheat the oven to 200°C/Gas Mark 6

and line a 23cm (9in) rectangular loaf tin
with baking parchment.
2 In a large saucepan with a lid, place
the quinoa and the stock, bring to the
boil, then reduce the heat and simmer,
uncovered, until the quinoa has absorbed
most of the liquid and the germ separates
from the seed (a small ‘tail’ will appear)
– about 20 minutes. Take off the heat,
replace the lid on the pan and cook for
another 5 minutes or so. Fluff up with a
fork, then stir in the oatmeal and set aside.
3 While the quinoa is cooking, drain the
chickpeas (reserving the bean water/
aquafaba to use in another recipe), then
place in a large bowl and mash, leaving
some small pieces. Crumble in the
chestnuts and hazelnuts and set aside.
4 In a large frying pan or heavy-based pan,
150g (1 cup) quinoa, rinsed 2 tbsp olive oil or 1 tsp dried rosemary or heat the oil on medium heat, add the
thoroughly in cold water rapeseed (canola) oil 3 tsp fresh rosemary, leaves chopped onion and carrot, and sweat until
(you can also use the 4 small onions, finely picked and finely chopped softened. Next, add the crushed garlic and
same quantity of cooked chopped 6 fresh sage leaves, cook for a minute, stirring. Now add the
lentils if you prefer) finely chopped sliced mushrooms and cook for a further
2 medium carrots (about
450ml (2 cups) vegan stock 150g), scrubbed or peeled 1 tsp ground allspice 5 minutes or until softened. Stir in the
50g (½ cup) medium oatmeal and grated thyme, rosemary, sage, allspice, nutmeg,
½ tsp ground nutmeg
tamari and lemon juice.
400g tin (1¾ cups) of 3-4 large garlic cloves, 2 tbsp tamari
chickpeas (240g net weight) crushed 5 To the bowl containing the chickpea
2 tsp freshly squeezed mixture, add the quinoa and the contents
90g (¾ cup) roasted sweet 100g (1 cup) button lemon juice of the frying pan and stir well together.
chestnuts (vacuum-packed mushrooms or chestnut
salt and freshly ground Season to taste with salt and a good few
and already peeled, such as mushrooms, finely sliced
black pepper twists of black pepper (traditional haggis
Merchant Gourmet) 1 tsp dried thyme or 3 tsp recipes are peppery!). Spoon into the loaf
50g (½ cup) hazelnuts, fresh thyme, leaves picked tin, press down evenly and smooth the
finely chopped and finely chopped top with a palette knife.
6 Cover the top with tin foil and cook in the
oven for 20 minutes, before removing the
foil and returning to the oven for a further
13g 1.5g 0.5g 6g 10.9g 15-20 minutes or until the top is brown
Total fat Saturates Salt Sugar Protein and crisped.
Scotch broth
Quintessentially Scottish, this soup was
Cranachan
Cranachan is a quintessential Scottish dessert
traditionally made using meat, barley, root traditionally made with local heather honey
vegetables and pulses. My vegan version uses and dairy cream. It was eaten to celebrate the
split peas and red lentils alongside vegetables and Harvest Festival using seasonal fruit, most likely
barley, and makes for a hearty bowlful! blackberries (brambles).
By Jackie Jones By Jackie Jones

Serves 4 | Prep 15-20 mins | Cook 1 hr | Serves 4 | Prep 10 mins plus chilling | Cook 7-8 mins |
Calories 344 (per serving) Calories 203 (per serving)
2 tbsp olive oil or 1.5 litres (6¼ cups) 1 tsp non-hydrogenated vegan butter or olive oil
rapeseed (canola) oil vegan stock 1 tsp light brown sugar
1 large onion, finely ½ tsp dried rosemary, 60g (¾ cup) medium oatmeal
chopped or 1½ tsp fresh, leaves
4 tsp elderflower syrup or maple syrup
1 celery stick, trimmed picked and finely chopped
4-6 tsp single malt whisky
and finely chopped ½ tsp dried thyme, or
1½ tsp fresh, leaves 250g (2 cups) raspberries, plus extra for serving
2 medium carrots
(about 150g), scrubbed picked and finely chopped whipped coconut or soya cream
or peeled, trimmed and 3 bay leaves 1 In a small frying pan, melt the butter or oil on a medium
finely chopped 75g (½ cup) red lentils, heat. Add the brown sugar and stir until it dissolves. Next
½ a medium swede well rinsed add in the oatmeal and cook for about 2-3 minutes,
(neep), peeled and cut salt and freshly ground stirring constantly. Set aside to cool.
into cubes black pepper 2 In a medium bowl, mix the syrup together with the whisky.
100g (½ cup) dried yellow TO SERVE Gently stir in the raspberries and set aside.
split peas 3 Add the whipped cream to a large bowl and stir in the
a small bunch of parsley,
75g (½ cup) pearl barley finely chopped toasted oatmeal. Add the raspberry mixture and fold in
carefully. Spoon the cranachan into four dessert glasses
grated carrot
and chill until required. Serve within an hour or two of
1 In a large saucepan, heat the oil on a medium heat, add making, decorated with extra raspberries.
the onion, celery, carrot and swede and sweat until 4 If you prefer a more layered look, keep the toasted
softened, then stir in the split peas and pearl barley. oatmeal, raspberries and cream separate and spoon them The extract on
2 Add the stock, rosemary, thyme and bay leaves, bring to into your dessert glasses in alternating layers. This is less pages 76-79 is taken
from The Scottish
the boil, then reduce the heat and simmer for 30 minutes. traditional, but does look pleasing! Vegan Cookbook
Now add the red lentils and continue to simmer until the by Jackie Jones,
vegetables and pulses are cooked through – another published by Birlinn.
(RRP £16.99.)
25-30 minutes or so should do it. www.birlinn.co.uk
3 Remove and discard the bay leaves, season to taste and
pour into warm bowls. Sprinkle the chopped parsley
and some grated carrot over the top and serve with
sourdough bread.
8.3g 1.1g 0.09g 10.7g 15.3g 10.8g 1.3g 0.08g 7.4g 3.7g
VEGAN
FOOD & LIVING OCTOBER 79
79
Coconut R E C I P E S
Pokey pink
sauerkraut
This is hotter than July and perhaps
my favourite of all sauerkrauts too.
What starts bright and pokey mellows
into something altogether more
approachable, yet don’t be lulled into
an easy sense of security: it carries a
punch that never goes away.
By Mark Diacono
Makes about 1.5 litres (6 cups) |
Prep 15 mins plus fermenting | Cook none |
1.3kg (13 cups, chopped) red cabbage

(about 1 large cabbage)
1 tbsp unrefined sea salt
5 garlic cloves, thinly sliced
4 medium jalapeño chillies, thinly sliced
1 Halve, core and finely shred the cabbage.

Sprinkle with the salt and massage it into
the cabbage for a few minutes. Allow to
rest for a few minutes, and then repeat the
massaging. Tumble the cabbage, garlic and
chillies together with your hands or a spoon.
Massage for a few minutes more, then allow
to rest.
2 Place the mix into a sterilized 1.5 litre (2½
pint) Kilner jar, pressing down firmly to
encourage the air out and more water to
be released. Use your fist to press down and
Pickle it twist to encourage the release of yet more

liquid. Pack the vegetables down as tightly
!
as you can – the water should rise slightly
above the cabbage. If not, leave it to release
more for six hours or so. If you have to,
Mark Di add just a little water to raise the level. Use
acono’s
fer a pickle pebble or a food bag of water to
make th ments ensure the vegetables stay submerged.
e per
Christm fect
3 Leave to ferment at room temperature,
out of direct sunlight. The sauerkraut will
as gift be nicely sour after 2-3 weeks, but by all
means try it along the way to see how it
changes. I usually let sauerkraut ferment
for considerably longer, now that I have
developed a taste for it, and while I’d
encourage you to experiment beyond your
usual date, where you stop the ferment by
placing the jar in the fridge is entirely your
choice. It will keep for at least six months in
the fridge.
0.1g 0g 0.39g 2.9g 1.2g

Fermented cucumbers
These spices work so well with cucumbers. You’ll also
notice that fermented cucumbers (in a jar on the right
in the image below, with pickled cucumbers on the left)
usually retain their bright colour a little more than pickled.
By Mark Diacono
Makes about 1 litre (4 cups) | Prep 10 mins plus fermenting |
Cook none | Calories 9 (per 100g)
2 tbsp fine sea salt 1 garlic clove, thinly sliced

700ml (3 cups) water 1 Thai chilli, split lengthways,
400g (4 cups) cucumber, cut deseeded, stalk end removed
into 3mm (1⁄8in) slices 18 Szechuan peppercorns
4 slices of fresh ginger Gooseberry salsa
The magnificent gooseberry, “tart as any kindergarten
martinet” as Amy Clampitt put it, makes me as happy
as any strawberry can. Much as I love the sweeter late
gooseberries, where the sun has had chance to get under
their skin, I still crave the glorious wince of the first raw
gooseberry of the year most.
By Mark Diacono
Serves 4 | Prep 10 mins plus chilling | Cook 5 mins | Calories 74 (per serving)
4 tbsp caster (superfine) sugar 20-25 mint leaves,

3 tbsp white wine vinegar finely shredded
150g (1 cup) gooseberries, a small handful of

topped and tailed chives, chopped
3 shallots, thinly sliced 2 lovage leaves, very

finely chopped
finely grated zest and juice of
1 small lime sea salt and freshly ground
black pepper
1 Make a brine in a sterilized 1 litre (1¾ pint) jar by stirring the salt 1 In a small pan, stir the sugar into the vinegar with a generous pinch of
into half the water. Add all the ingredients to the brine and stir, then salt and a good grinding of pepper and bring it slowly to a simmer.
add the rest of the water.
2 Add the gooseberries and cook gently, stirring often, to soften the fruit
2 Use a food bag part-filled with water to keep the cucumbers just a little – this may take only a few minutes. Remove from the heat.
submerged. Seal the jar. Allow the cucumbers to ferment for a
3 Once cool, stir in the shallots, lime zest and juice and herbs.
week, removing any harmless white scum that may appear on the
Refrigerate for at least a couple of hours before serving. Use within a
surface. Taste after a few days to familiarise yourself with how the
week or so.
flavour changes. After a week, it should be just right to eat, but if you
like it after 6 days, or want to leave it a few days longer for a little 4 This sweet/sour salsa may need a tweak in the sugar if the
extra sourness, that’s all good. Pop the jar in the fridge when it’s as gooseberries are on the sweeter side: as ever, taste and taste again.
you’d like it, as this all but halts the process. I’d suggest eating this
within a few weeks – they’ll be fine for longer, but the texture of the
cucumbers becomes softer than I like after a fortnight or so.
3 Delicious as they are, pickles made with vinegar lack the microbial The extract on pages
benefits that result from fermentation. The process here is simple – 80-81 is taken from Sour:
the cucumbers ferment in a spiced brine for anything from a week to the magical element that
a month, depending on your taste – resulting in a salty, sour delight transforms your cooking by
that enriches your gut microbiome. Mark Diacono, published
by Quadrille. (RRP £25.)
4 By all means ease off a little on the salt if you like – keep it at 25g or
This book contains
above – but I confess a weakness for it; it must’ve been all those salt
non-vegan recipes.
and vinegar crisps as a child.
0.1g 0g 1.12g 1g 0.4g 0.3g 0g 0.06g 12.3g 0.8g

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k e y
Ma ifts o u r Treat your friends to special
own g sweets by Lagusta Yearwood

that contain stunning flavours
and a fizzing surprise too
Pomegranate truffles 3 Line a sheet pan with parchment paper. Use a pastry bag fitted
with a 1.3cm (½in) tip to pipe the ganache into walnut-size
truffle centres. Roll the centres between your palms to make
Pomegranate Truffles! Uncomplicated. Not so them round. Let the centres set at room temperature until firm.
sweet. Nice and tart. Pretty. You’ll like ’em. You
can pour this ganache into a crisp baked tart shell 4 Temper the chocolate, then dip the cooled truffle centres into
and slice it into tiny wedges and feed those wedges the chocolate, using a truffle dipper, a fork or your fingers.
to people who think vegan desserts are gross and 5 If desired, garnish the truffles with rose petals – just one or two
watch their faces change in interesting ways that per truffle, otherwise it gets overwhelming.
give you secret pleasure on many levels. FOR THE GANACHE 45g (¼ cup) refined
makes enough ganache for coconut oil
By Lagusta Yearwood
Makes 20-25 truffles | Prep 15 mins plus setting | 45-50 truffles 1 tbsp water
Cook 5 mins | Calories 141 (per truffle) 200ml (¾ cup plus 2 tbsp) 345g (2 cups) dark chocolate,
full-fat coconut milk chopped into small pieces
FOR THE TRUFFLES 230g (1 cup) chocolate,
260g (1 cup) ganache (see for dipping 1 Place the milk, oil and water in a 2-4 litre pot and bring to a full
recipe on the right) fresh or dried rose petals, boil over medium heat. Turn off the heat when the mixture just
preferably organic, to begins to climb the pot.
2 tbsp pomegranate
molasses garnish (optional) 2 Add the chocolate, gently swirl the pan to cover the chocolate
with the milk, but do not stir. Cover the pot. Let stand,
1 Place the ganache and pomegranate molasses in a
undisturbed, for 1-2 minutes.
medium-size bowl and stir together until emulsified.
3 Slowly whisk until the mixture is combined and uniform. The
2 Taste and adjust the flavour as necessary.
ganache is now ready for piping.
9.7g 6.6g 0.01g 7g 1.6g
FOR THE CANDY BASE 68ml (¼ cup) water
Strawberry seltzer 100g (½ cup)

granulated sugar
¼ tsp strawberry extract
all-natural red food
fizz candies 3¼ tbsp cane syrup or

organic corn syrup
colouring
1 Line a half sheet pan 45x33cm (18x13in) with a sheet of

Vegans love junk food, cats love walking on your parchment paper or a silicone baking mat.
face in the middle of the night, and punks love 2 Combine all the fizz ingredients in a small, dry bowl. Any
seltzer: these are things I know. This recipe is a moisture will activate the fizziness (which you want to do
great introduction to the world of pulled sugar only when eating these), so be sure all utensils and bowls
candies. The only real trick is to work as quickly are dry.
as possible. It will also be helpful to have on hand
3 For the candy base, combine the granulated sugar, syrup,
clean kitchen scissors whose blades have been
and water in a 2-4 litre pot and bring to a boil, without
lightly oiled with coconut or vegetable oil, and
stirring. Cook over medium-low heat. While the mixture
disposable vinyl gloves. Citric acid, strawberry
is cooking, wash down the sides of the pan with a pastry
extract, and all-natural food colouring are
brush dipped in cool water every 10 minutes or so, to
available online or in some supermarkets.
prevent sugar crystals from forming on the side of the pot,
By Lagusta Yearwood jumping into the mixture and making it gritty.
Makes 30 candies | Prep 15 mins | Cook 20 mins | 4 Cook over medium-low heat – the mixture should
Calories 19 (per candy) be simmering, but not climbing the sides of the pan –
until the mixture registers 152°C/305°F on a candy
FOR THE FIZZ
thermometer. The temperature will climb quickly after it
1 tsp citric acid reaches 132°C/270°F or so.
1 tsp bicarbonate of soda 5 Remove from the heat, and gently whisk in the strawberry
2 tsp icing (confectioners’) sugar extract and a few drops of red food colouring.
6 Working as quickly as you can, pour out the sugar mixture
into a rectangular shape on the lined sheet pan. Sprinkle
the fizz mixture over it in a neat line lengthwise along
its centre. Wearing disposable vinyl gloves, roll up the
rectangle like a cinnamon roll with the fizz mixture in the
middle. Quickly fold the roll over on itself a few times in
the other direction, to evenly mix the fizz into itself. Don’t
overmix; just fold it over onto itself a few times, then
quickly pull the mass into a long, thin rope, twisting as you
go. Cut with oiled scissors into 2.5cm (1in)-long candies.
7 If at any point the candy sets and becomes brittle and not
pliable, quickly warm it in an oven set to 120°C/250°F
until it’s workable again. Warming your sugar dough will
make it hotter, so use extreme caution when pulling it.
0g 0g 0.04g 4.1g 0g
Thyme-preserved lemon
sea salt caramels
The best caramel I’ve ever made. Candies with
three layers of flavour are always my favourite – a
Goldilocks number of tastes. My formula for a
great caramel or chocolate bonbon is so foolproof,
I have to force myself to not rely on it every time:
tart element + earthy element + salt. So easy! The
tart element can be a vinegar used straight or made
into a sweet-sour syrup, a citrus, or a naturally sour
herb or spice. The earthy element can be a herb,
vegetable purée or deeply roasted nut. The salt
element can be miso or any of an endless number
of fancy salts (or pickle brine or sauerkraut).
By Lagusta Yearwood
Makes 40 caramels | Prep 15 mins plus setting and freezing |
Cook 20 mins | Calories 106 (per caramel)
1½ tsp preserved lemon 200g (¾ cup) cane syrup FOR THE PRESERVED LEMONS
peel (recipe on the right) or organic corn syrup lemons, however many you want, 5, 10, 15 or 100!
2 tbsp dried thyme 1½ tsp fleur de sel sea salt sea salt, a cheap kind, a lot of it
1 tsp pure vanilla extract 1 vanilla bean, split SPECIAL EQUIPMENT
1 tsp cream of tartar and scraped
wide-mouth quart-size jars, one jar per 5-8 lemons,
120ml (½ cup) coconut milk 450g (2 cups) vegan depending on the size of the lemons
chocolate, for dipping
2 tbsp coconut oil 1 Wash the jars well. No need to sterilize them, but if you
lemon-infused sea salt,
187g (¾ cup plus have a dishwasher, you can run them through on the
to garnish
2 tbsp) sugar hottest setting. Sprinkle about ½ tsp salt into each jar.
1 Finely mince the preserved lemon peel (see right) and 2 Separate out and reserve about a quarter of the lemons to
thyme together. Mix with the vanilla and cream of tartar in a juice. On each remaining lemon, make four to six slits from
small dish and set aside. top to bottom with a sharp paring knife. Stuff as much sea
salt as you can into each slit. If a lemon splits open, it’s OK, but
2 Combine the milk, oil, sugar, syrup and salt in a 2-4 litre pot.
try to avoid it. Obviously, wear gloves if you have any cuts on
Stir gently, then bring to a boil over medium heat without
your hands to avoid rubbing literal salt into your wounds.
stirring. While the mixture is cooking, wash down the sides
of the pan with a pastry brush dipped in cool water every 3 Pack the lemons into the jars as tightly as you can. Really
10 minutes or so, to prevent sugar crystals forming on the stuff them in good; keep pushing and stuffing and put some
side of the pot, jumping into the caramel, making it gritty. cut lemons rolled in salt to fill up the spaces where whole
lemons won’t fit.
3 Cook over medium-low heat – the mixture should be
simmering, but not climbing the sides of the pan – until the 4 Juice the reserved lemons. Fill up the jars with lemon juice
The extract on
caramel registers 127°C/261°F on a candy thermometer. to completely cover the salt-stuffed lemons. pages 84-86 is
5 Screw the caps on the jars and label them with the date. taken from Sweet
4 Turn off the heat and beat in the lemon mixture and vanilla + Salty:The Art of
bean scrapings with a whisk. Let sit in a cool, dark area, such as the back of a cupboard Vegan Chocolates,
or a basement, and flip them upside down a few times Truffles, Caramels
5 Carefully pour the caramel into moulds or a prepared pan. and More by
every week or whenever you think about it.You can use
Let set for 20 minutes, or until slightly firm, then cover with Lagusta Yearwood,
them after a month, but I like to let them sit for at least
clingfilm and freeze. published by Da
3 and preferably 6 months. Capo Lifelong.
6 Keep the caramels in the freezer in their moulds or pan (RRP £25.)
6 Preserved lemons are good almost anywhere you’d use
so they keep their shape. Temper the chocolate and dip
a little lemon and a little salt: vinaigrettes, vegetable stews,
the caramels into it, using a dipping fork, regular fork, or
rice, ice-cream sundaes, and so on. Rinse the lemons
your fingers. Garnish with lemon-infused sea salt while the
before using to cut down on the intense saltiness, or
chocolate is wet.
don’t. The saline lemon syrup left over after the lemons
have been used makes an excellent ‘starter’ for your next
batch of preserved citrus, or put a little in a martini, salad
4.8g 3.6g 0.08g 11.9g 0.9g
dressing or lemonade.
Sweet treats!
Dessert
R EC I PE S
Add the perfect finishing touch to a
midweek dinner or just enjoy a tasty
afternoon pick me up...
Dessert R E C I P E S
Ginger cake with lingonberries

By Karoline Jönsson
Serves 8-12 | Prep 15 mins plus soaking | Cook 35 mins | Calories 326 (per serving)
FOR THE CAKE 1 tsp ground ginger 1 For the frosting, if using, soak the Whisk in the oat milk and oil and
100ml (generous ⁄3 cup) 1
200ml (generous cashew nuts for at least 5 hours in finally stir in the lingonberry jam.
rapeseed (canola) oil, ¾ cup) oat milk water until softened, then drain. Put 3 Pour the batter into the prepared
plus extra for greasing the nuts, dates, vanilla, lemon zest cake tin. Bake for 35 minutes or
6½ tbsp lingonberry jam
and juice and 100ml (generous 1⁄3 until a skewer comes out dry when
dried breadcrumbs, icing (confectioner’s) cup) water in a high-speed blender inserted in the middle of the cake.
for coating sugar, sifted, for and blend until smooth. Add a little Leave the cake to sit for 5 minutes
90g (scant ½ cup) dusting (optional) more water if the consistency is before turning it out of the tin.
granulated sugar FOR THE FROSTING too thick. Set aside. Leave to cool on a wire rack.
(or use brown or (OPTIONAL) 2 Preheat the oven to 180°C/ 4 Spread the frosting, if using, over
coconut sugar)
140g (heaped 1 cup) Gas Mark 4. Grease and coat a the cake once it has fully cooled, or
210g (heaped 1½ cups) cashew nuts 20cm (8in) cake tin (pan) with dust with icing sugar.
spelt flour, sifted breadcrumbs. Mix together all the
5 soft dates, pitted
2 tsp bicarbonate of dry ingredients in a mixing bowl.
½ tsp vanilla powder
soda (baking soda)
finely grated zest of
1½ tsp ground cinnamon
1 lemon and juice
1 tsp crushed of ½ a lemon
cardamom seeds
1 tsp ground cloves
The recipes on
page 88-89 are
taken from Happy
Vegan Christmas:
Plant-based
recipes for festive
Scandinavian feasts
by Karoline Jönsson,
photography by
Karoline Jönsson
and Norstedts,
published by
Pavilion Books.
(RRP £14.99.)
17g 2.2g 0.31g 16.2g 6.5g

88 VEGAN
FOOD & LIVING JANUARY
Panforte Half moons
By Karoline Jönsson By Karoline Jönsson
Makes about 700g | Prep 10 mins | Cook 25 mins | Makes 20 | Prep 10 mins plus soaking and drying | Cook 5 mins |
Calories 475 (per 100g) Calories 278 (per 5 half moons)
3 thin-skinned organic 100g bar of vegan dark
250g (2 cups) mixed 1½ tsp crushed
oranges (it’s especially chocolate, preferably
nuts, such as almonds cardamom seeds
important to use organic) with a cocoa content
and hazelnuts 5 tbsp agave syrup
100ml (generous 1⁄3 cup) between 55-60% – the
70g (½ cup) plain (all- 70g (1⁄3 cup) coconut sugar sweetness is needed to
agave syrup
purpose) flour counteract the bitterness
100g bar of vegan dark
150g (1 cup) chopped chocolate (70% cacao), of the orange peel
dried figs broken into pieces 1 Wash and thinly slice the oranges into rounds. Mix 150ml
finely grated zest icing (confectioner’s) (2⁄3 cup) water with the syrup in a large bowl. Add the
of 1 orange sugar, for dusting oranges and stir to coat them in the liquid. Leave to stand
½ tsp salt overnight or for about 8 hours at room temperature.
2 Preheat the oven to its lowest setting. Remove the orange
1 Roast the nuts in a large, dry frying pan (skillet) until
slices from the liquid, let them drain a little and then place
starting to colour. Rub off any loose skin using a clean, dry
on a tray lined with baking parchment. Put the oranges
tea towel.
in the oven to dry, turning them over from time to time
2 In a mixing bowl, mix the nuts with the flour, figs, orange to keep them flat. You can also open the oven door
zest, cardamom and salt. Set aside. occasionally to release any steam. The drying will take
3 Pour the syrup and sugar into a pan and heat gently until about 12 hours.
the sugar has melted. Add the chocolate and stir until the 3 Melt half of the chocolate over a bain-marie or in a
chocolate has melted. Pour the mixture over the nuts and heatproof bowl placed over a pan of gently simmering
stir until thoroughly combined. water. Finely chop the remaining chocolate. When the
4 Preheat the oven to 170°C/Gas Mark 3. Spoon the chocolate has melted, remove the bowl from the heat, add
mixture into a 20cm (8in) springform cake tin (pan) the remaining chopped chocolate and stir until everything
lined with baking parchment and press out evenly using a has melted.
slightly dampened hand. Bake for 18-20 minutes until the 4 Dip the orange slices halfway into the melted chocolate
surface of the cake is dry but springy when pressed. so only one half is coated. Leave to set on a tray lined
5 Leave the cake to cool in the tin, then remove the baking with baking parchment.
parchment. Sprinkle the top with icing sugar and rub it
into the cake with your hand. Cut into thin slices.
25.7g 6.6g 0.18g 24.4g 8.4g 9.1g 5.4g 0g 41.2g 2.2g

Biscoff shortbread bars

By Holly Jade from Little Blog of Vegan (www.thelittleblogofvegan.com)
Makes about 10 | Prep 5 mins | Cook 10 mins | Calories 277 (per bar)
FOR THE BASE TO MAKE THE BASE TO MAKE THE CHOCOLATE

150g (1 heaping cup) plain 1 Preheat the oven to 180°C/Gas GANACHE
(all-purpose) flour Mark 4. Line a square baking tin with 6 Place the dairy-free chocolate into
125g (½ cup) coconut oil, melted greaseproof paper. a bowl on top of a saucepan with
2 In a mixing bowl, combine the flour, boiling water, creating a bain-marie
4 tbsp maple syrup
melted coconut oil and maple syrup. and allow the chocolate to fully melt.
FOR THE FILLING
Mix and bring together with your 7 Once the chocolate has melted,
60g (¼ cup) Biscoff spread hands until a dough forms. remove from the heat and stir in the
FOR THE GANACHE 3 Press the dough into the lined tin coconut cream.
100g bar of dairy-free chocolate and pop into the oven to bake for 8 Pour the chocolate ganache over the
2 tbsp coconut cream (cream only) 10 minutes, until golden in colour. Biscoff layer and level with a spoon
Set aside to cool. or spatula.
4 Melt the Biscoff. I use a bain-marie 9 Place into the fridge to fully set. This
and simmer the Biscoff until its silky will take 1 hour. Once set, remove
smooth. from the tin and slice into bars.
5 Spread the melted Biscoff on top of Serve with cookie crumbles and
the base and level out with a spoon an extra drizzle of Biscoff spread
or spatula. Pop into the fridge to set. (optional). Serve cold, as they will
This will take about 1 hour. soften if left at room temperature
for too long. Store in a sealed
18.2g 13.4g 0.02g 8.6g 2.5g container in the fridge, best eaten
Total fat Saturates Salt Sugar Protein within a few days.
Chocolate caramel tartlets
Makes 6 | Prep 15 mins plus chilling | Cook 10 mins | Calories 739 (per tartlet)
FOR THE CRUST TO MAKE THE CRUST 6 Spread some caramel sauce into the
200g (1¾ cups) plain flour 1 Preheat the oven to 180°C/Gas crust of each tartlet (optional), then
(I use gluten-free) Mark 4 and line six mini tartlet tins fill with the chocolate ganache.
with greaseproof paper or grease 7 Pop into the fridge and allow to set.
125g (½ cup) coconut oil, melted
with vegan butter. My tartlet tins are This will take around 1-2 hours.
4 tbsp maple syrup each 10cm (4in) in size. TO MAKE THE MERINGUE
FOR THE CHOCOLATE GANACHE 2 In a mixing bowl, combine the plain 8 Drain the chickpea brine from a tin
400g (1¾ cups) coconut cream (cream only) flour, coconut oil and maple syrup. of chickpeas and place into a mixing
100g bar of dairy-free dark chocolate Mix and bring together with your bowl. Whizz up on high until foamy,
hands until a dough forms. then add in the cream of tartar. I use
1 tsp vanilla extract
3 Press the dough into the lined tins, my Kitchenaid stand mixer with the
vegan salted caramel sauce, I use
prick the base with a fork and pop balloon attachment. You can also use
Nature's Charm
into the oven for 9-10 minutes, until an electric hand whisk.
FOR THE MERINGUE golden in colour. Allow to cool fully 9 Add in the sugar and continue
100ml (½ cup) chickpea brine (aquafaba) before filling. to whip up the mixture until stiff
75g (1⁄3 cup) golden caster sugar TO MAKE THE GANACHE meringue peaks form.
1 tsp vanilla extract 4 Scoop out the solid cream from the 10 When thick and glossy, add in the
1½ tbsp cream of tartar tins of coconut milk and place into a vanilla. I served my tartlets with a
saucepan. Gently heat until hot. swirl of meringue, grated chocolate,
5 Place the chocolate into a heatproof and a chocolate square. Store in a
38.4g 32.1g 0.04g 63.9g 4.8g bowl and pour over the hot cream, sealed container in the fridge, best
Total fat Saturates Salt Sugar Protein stir to combine. Stir in the vanilla. eaten within a few days.
Cookie dough truffles No-egg nog

By Holly Jade from Little Blog of Vegan (www.thelittleblogofvegan.com) By Holly Jade from Little Blog of Vegan (www.thelittleblogofvegan.com)
Makes about 10 | Prep 15 mins plus chilling | Cook none | Serves 4 | Prep 5 mins plus soaking | Cook none |
Calories 291 (per truffle) Calories 395 (per glass)
170g (1¼ cups) plain flour 1 tsp vanilla extract 50g (1⁄3 cup) cashew nuts, almond milk
(you can use gluten-free) 100g (½ cup) dairy-free soaked in hot water 1 tsp vanilla extract
150g (2⁄3 cup) chocolate chips for 2 hours
2½ tbsp coconut sugar
dairy-free butter 100g bar of dairy-free 1 tin of coconut milk,
¼ tsp ground cinnamon
100g (½ cup) golden chocolate cream only, scooped from
the top of a refrigerated ½ tsp ground nutmeg
caster sugar a pinch of salt
tin a pinch of salt
1 Line a baking tray with greaseproof paper. 200ml (1 cup) dairy-free vegan cream
2 Sprinkle the flour onto a baking tray and pop into the milk – I use unsweetened
oven at 180°C/Gas Mark 4 for 15 minutes. This cooks the
1 Drain the cashew nuts.
flour, which can be used in raw recipes. Set aside.
2 Place all of the ingredients apart from the cream into a
3 Place the butter and sugar in a stand mixer and beat
high-speed blender and whizz up until silky smooth. This
together on high until light and fluffy. Add in the vanilla
will take a few minutes.
extract and flour. Fold in the chocolate chips.
3 Dip the rim of your serving glasses in maple syrup and
4 With clean hands, roll the mixture between your palms
coat in sugar (optional). Pour in the drink. Serve with a
until you have small truffle-like balls and place them onto
swirl of vegan cream and a dash of ground nutmeg. Best
a lined tray. I like to roll them into 30g balls. If you want,
enjoyed fresh on the day of making.
add a toothpick into each truffle, this makes it easy for
coating in the chocolate.
5 Pop the tray of balls into the freezer and allow to set for
around 10 minutes.
6 About 5 minutes before the balls are ready to come out
of the freezer, pop the chocolate into a bowl on top of
a saucepan with boiling water, creating a bain-marie, and
allow the chocolate to fully melt.
7 Get the balls out of the freezer and dunk each of them in
the melted chocolate. Sprinkle with salt.
8 Place the coated truffles back on to the lined tray and,
when all the truffles are fully coated, pop the tray back into
the freezer for 10 minutes until fully set. (As the truffles are
very cold, the chocolate will set almost immediately.)
9 When the truffles have set, remove the toothpicks. Serve
fresh or store in a sealed container in the fridge/freezer.
Best eaten within a week of making.
16g 6.1g 0.02g 10.1g 3.1g 35.1g 25.7g 0.1g 13.6g 5.2g
Gingerbread man doughnuts

Makes about 20 | Prep 30 mins plus proving | Cook 2-3 mins per doughnut | Calories 204 (per doughnut)
330ml (1½ cups) warm dairy-free milk, TO MAKE THE DOUGHNUTS 10 Add oil into a deep pan until half to
I use unsweetened almond milk 1 Place the warm dairy-free milk into a three-quarters full and bring to the boil.
2 packs (14g) of dry yeast powder bowl and sprinkle over the yeast and Allow it to come up to 160°C/320°F.
75g (1⁄3 cup) golden caster sugar sugar, stir, cover with a tea towel, then 11 Once the doughnuts have risen, gently
put into a warm place for around 10- lower them into the hot oil and fry for
600g (4¾ cups) self-raising flour
15 minutes until it is frothy. about 2-3 minutes on each side or until
¼ tsp salt puffed and golden brown in colour.
2 In a separate bowl, combine the flour
100g (½ cup) melted dairy-free butter and salt and stir. Carefully take them out of the hot oil
2 egg replacers, I use Vegan Egg and place them on kitchen towel to
3 In a third bowl, add in the melted dairy-
drain excess oil.
FOR THE CUSTARD free butter and vegan egg substitute.
12 While they are still warm, coat them in
180ml (¾ cup) warm dairy-free milk, 4 Combine the dry mixture, yeast
golden caster sugar. Allow them to cool
I use unsweetened almond milk mixture and egg mixture into a bowl
before filling.
2 tbsp water and stir.
TO MAKE THE CUSTARD
4 tsp golden caster sugar 5 Mix with a hand whisk or attach a
dough hook to your stand mixer and 13 Heat the almond milk in a saucepan
4 tbsp cornflour (cornstarch) until warm, then remove from the heat.
begin to knead on medium until nice
1 tbsp gram flour and smooth. If it's too wet, add in some 14 Add in the water, sugar, cornflour, gram
2 tsp vanilla extract more flour. flour, and vanilla extract and mix until
FOR THE CREAM FILLING 6 Pop the dough into a lightly oiled combined. Add more vanilla extract if
bowl, cover with a tea towel and place needed.
1 tbsp dairy-free milk, I use
unsweetened almond milk into a warm area (I place mine in my TO MAKE THE CREAM FILLING
conservatory) and allow to prove for 15 Place the almond milk and butter into a
2 tbsp dairy-free butter
about 2-3 hours or until doubled in bowl and whisk until smooth.
160g (1½ cups) icing size.
(confectioner's) sugar 16 Add in the icing sugar, ground ginger
7 Once doubled, turn the dough out and all of the custard. Mix until smooth.
2 tsp ground ginger onto a clean, floured surface and roll Add more cornflour for a thicker filling.
golden caster sugar, for coating out until around 1.25cm (½in) thick.
17 Pop the filling into a piping bag and snip
oil, for frying 8 Using a gingerbread man cookie cutter, off the tip.
cut out gingerbread men and place
18 Poke a hole in the side or middle of
onto a lined baking tray.
the doughnuts and fill each of the
9 Place the cut out doughnuts back into doughnuts. Serve fresh.
5.8g 1.3g 0.19g 12.8g 3.9g a warm area, covered with a tea towel,
Total fat Saturates Salt Sugar Protein for about 1 hour until doubled in size.
Stollen bread and butter

pudding with custard
By Jackie Kearney
Serves 8-10 | Prep 20 mins | Cook 1 hr | Calories 495 (per serving)
10-12 green cardamom pods (depending 1 Pop open the cardamom pods 5 Mix together the cornflour with
on how fat and fresh they are) and remove the sticky seeds inside. a few tbsp cold water to make a
1.2 litres (5 cups) unsweetened oat, soy Grind to a powdery paste using a paste. Remove the vanilla pod from
or other creamy vegan milk (I use Oatly pestle and mortar or an electric the milk (or sieve the milk into a jug
Barista as it has great consistency for grinder. You can also use the back of or bowl if some of your cardamom
making custard) one spoon on top of another. seeds were a little unbroken). Add
2 Put the ground cardamom into a the cornflour mixture to the milk,
1-2 tbsp white sugar, according to taste
medium pan and put over medium along with 100ml (1⁄3 cup plus 1
½ a vanilla pod or 1 tbsp vanilla extract tbsp) vegan cream, whisk together
heat. Add 1 litre (4 cups) of the milk,
750g vegan German-style stollen loaf, cut the sugar and vanilla extract, or the well and heat gently until thickened.
into 1-1.5cm (1⁄3-½in) slices vanilla seeds and pod if using. Bring to Pour about 750ml (3¼ cups) of the
½ a 220g jar (½ cup) of thick cut a simmer, then turn off the heat. Steep custard mixture over the stollen
marmalade, preferably orange, but any for 10-15 minutes. If making in advance slices, so they are well covered.
citrus will work well you can prepare the dish without Scatter with almond slices. Set aside
baking and it keeps in the fridge for the remaining custard to reheat in
3 heaped tbsp cornflour (cornstarch)
several hours or even overnight. a small pan, whisking until thick and
100ml (scant ½ cup) vegan cream, such as creamy. Bake the pudding in the
Oatly or soy cream 3 Preheat the oven to 175°C/Gas
preheated oven for 50 minutes until
Mark 4. Lightly grease an 11x15cm
a handful of sliced almonds deep golden brown and bubbling.
(4x5½in) ovenproof dish that's
icing (confectioner’s) sugar, for dusting about 5-7.5cm (2-3in) deep. 6 Dust with icing sugar just before
serving. Serve the extra custard
4 Thickly spread each stollen slice on
alongside the baked pudding.
one side with the marmalade and
This recipe is taken
layer into the prepared oven dish
from Vegan Christmas
Feasts by Jackie
with the marmalade facing upwards,
Kearney, photography slightly overlapping each piece and
by Clare Winfield, filling the dish. Set aside.
published by Ryland
Peters & Small. 20.6g 8.3g 0.14g 43.3g 5.9g
(RRP £9.99.) Total fat Saturates Salt Sugar Protein
Gingerbread cake with pink frosting
By Bettina Campolucci Bordi
1 sweet potato, peeled ½ tsp cloves 1 Preheat the oven to 180°C/Gas 5 While the cake is cooking make your
and diced a pinch of nutmeg Mark 4. Grease and line a 900g icing by blitzing the coconut yoghurt,
200g (2 cups) almond flour (2lb) round cake tin, or use a round beetroot and vanilla pod with a
a pinch of black pepper
silicone mould. splash of maple syrup. Add icing
140g (1 cup) gluten-free a pinch of salt
2 Start by boiling the sweet potatoes. sugar to thicken, if necessary.
flour (or good quality
FOR THE TOPPING Once they are soft, purée in a food 6 Once out of the oven, let the cake
wholemeal flour)
coconut yoghurt or other processor and then measure out cool a little, then turn it out of the
250ml (1 cup) plant milk
plant yoghurt 125g (½ cup) and set aside. cake tin and let it cool completely
(almond, oat or soy)
1 vanilla pod, deseeded 3 Add all the other cake ingredients on a wire rack. Once the cake has
200g (2 cups) brown sugar cooled down, add your beautiful
1 tbsp grated beetroot to a food processor, including the
½ tsp baking powder puréed sweet potatoes, and blitz frosting and spread evenly. Top
1 tbsp maple syrup off with pomegranate jewels and
½ tsp bicarbonate of soda together until you have a lovely
(baking soda) icing sugar (optional) smooth mixture. Pour the mixture berries and serve.
2.5cm (1in) fresh ginger, TO DECORATE into the tin, and place in the oven.
finely grated pomegranate 4 Bake for 40-45 minutes. When ready
it should feel firm and a toothpick Find more of
1 tsp cinnamon orange zest
inserted into the centre of the cake Bettina's recipes in
1 tsp cardamom berries her new book 7 Day
should come out clean.
Vegan Challenge by
Bettina Campolucci
Bordi, published by
9.3g 1g 0.14g 29g 7.5g Hardie Grant. (RRP
Total fat Saturates Salt Sugar Protein £15.)
with
Sara Kidd
Best ever
V E G AcksN
baking ha
Photo © Melissa Katherine

Sara Kidd joins us every month to share her essential
advice for making your bakes rise to the occasion
How to make
the perfect
vegan pastry KEEP If you don’t have glass, opt
for pies EVERYTHING
VERY COLD
for dark metal pans
pans, as they
will help create a crispier
Presenting the perfect pie or tart Before you make your pastry, crust,
crust because they absorb
will win friends, but how good is store the ingredients in the fridge more heat than lighter metals.
your pastry game? Creating the and allow them to become very Always preheat the oven
perfect pie or tart pastry crust may cold. Place utensils and bowls in the to the correct temperature
seem simple, but there are many freezer so they are icy and take them before you bake the pie crust.
things that can go wrong. Here out just before you’re about to use The ideal position for the crust is
are some easy tips that will ensure them. By doing this, you’re stopping the bottom centre oven rack. This
your pastry is up to scratch. the pastry from shrinking when it will help the crust to set quicker
bakes. When you’ve lined the tart tin and help create a crispy pastry
with pastry, place in the fridge texture.
to rest for 10 minutes
before baking to allow WHEN MAKING
SARA KIDD
the fat to harden before SHORTCRUST
sarakidd.com baking. When adding PASTRY, BE
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colour, and will
promise an even bake.
Jaffa tart
By Sara Kidd (sarakidd.com)
Serves 8-12 | Prep 1 hr | Cook 20 mins |
TO MAKE PASTRY
1 Preheat the oven to 230°C/Gas Mark 8.
2 I used a rectangular dark metal tart pan
sized 36x13x2.5cm (14x5x1in). You need
to make the pastry before you make any
of the other elements.
3 Have all the ingredients in the fridge cold,
including the mixing bowl and utensils.
4 Using a food processor, pulse the flour,
sugar and salt together to combine, then
add the shortening and pulse together
until very crumbly and fine.
5 Pour in the cold water and vanilla and
pulse until it starts to form a dough.
6 Empty the pastry into the chilled glass bowl and, using
your hands, knead together into a smooth dough ball.
7 Tip the dough onto a floured surface and roll out to 19 Add the orange peel and bring to a gentle simmer.
5mm (¼in) thick, making sure it’s an even thickness. Simmer for 5-10 minutes to soften the peel. Keep an eye
8 Add to the greased tart pan, trim the edges and pierce on the peel as you don’t want your sugar to turn into
the bottom of the pastry with a fork or a knife. The pastry toffee. Remove from the heat and strain the peel. Coat in
will slightly shrink so allow a little excess. Put into the a few tbsp of sugar.
fridge to chill for 10 minutes. 20 Place the peel on the top of your completely set tart as a
9 Blind bake for 15 minutes on the bottom rack of the oven
FOR THE PASTRY 1 tbsp grated orange zest,
in the centre and then reduce the heat to 205°C/Gas
300g (2¾ cups) plain (all- use organic oranges for
Mark 6. Bake for 2-5 more minutes without baking beads
purpose) flour, plus extra best results
until the crust is lightly browned.
2 tbsp brown sugar vegan orange food
TO MAKE ORANGE CURD
colouring (optional)
10 Melt the butter in a small saucepan on low heat. ½ tsp salt
FOR THE GANACHE
11 Take off the heat and mix in the flour to form a paste. 150g (2⁄3 cup) vegetable
shortening, cubed 150g (¾ cup) vegan
12 Return to a medium heat, add the remaining ingredients dark chocolate
and continue to stir until the sugar has dissolved and the 125ml (½ cup)
ice-cold water 150ml (2⁄3 cup)
curd thickens.
coconut cream
13 Take off the heat and pour into the pastry case. Smooth 1 tsp vanilla bean paste
FOR THE CANDIED
out so it’s even and place into the fridge to set. FOR THE CURD
ORANGE PEEL
TO MAKE CHOCOLATE GANACHE 5 tbsp cornflour
170ml (¾ cup) water
14 Heat the coconut cream until small bubbles start to form (cornstarch)
170g (¾ cup) caster sugar
around the outside. 5 tbsp vegan butter
plus 2 tbsp extra
15 Remove from the heat and add the chocolate – make or margarine
the peel from 2 oranges,
sure the coconut cream completely covers the chocolate. 150ml (2⁄3 cup) orange juice
cut into very thin strip
Allow to sit for 5 minutes. 170g (¾ cup) caster sugar, (use organic oranges for
16 Stir the chocolate through the cream until it’s completely more if you like it sweet best results)
smooth. If it’s still lumpy, gently heat on a very low heat and not so tangy
until completely smooth.
17 Pour over the set curd and gently tap on the bench to
release any air bubbles. Put the pan back into the fridge
for 30 minutes to set the ganache.
TO MAKE CANDIED ORANGE GARNISH
18 In a small saucepan, heat the water and sugar until the
sugar has completely dissolved. 27.2g 10.8g 0.12g 28.4g 4.6g
Create your own
natural
skincare
Keep your skin looking its radiant best or
create a great gift with Jess Arnaudin’s
vegan-friendly skincare recipes
The extract on
pages 98-100 is
taken from Plant-
Based Beauty:The
Essential Guide to
Detoxing Your Beauty
Routine by Jess
Arnaudin, published
by Aster.
(RRP £12.99.)
Seeking clarity
facial toner
When it comes to healthy skin, fermentation is
your friend. This smelly yet effective toner utilizes
fermented apple cider vinegar, which is loaded
with natural enzymes and also has antibacterial
properties. The addition of lavender essential oil
increases the antimicrobial benefits. When skin
feels clogged or overly oily, apply this toner with a
cotton wool ball after cleansing.
Makes 350ml bottle
125ml (½ cup) apple 5 drops of lavender

cider vinegar essential oil
225ml (1 cup) filtered water
1 Mix together the ingredients in a glass bottle, seal and store in
a cool place away from direct sunlight for up to 3 months.
2 Does not require refrigeration.
Facial
cleansing oil base
When I worked in New York’s West Village, I often
walked by a little apothecary specializing in exotic
essential oils from around the world. Stepping
inside was like entering another realm. The woman
who worked there was insanely knowledgeable and
travelled across continents to source the purest
plant oils. Once, I commissioned her to create a
customised cleansing oil and was surprised to learn
that castor oil is one of the best pre-cleansing oils
for removing eye make-up, because of its ability to
encourage the growth of healthy brows and lashes.
Consider this a cleansing oil base. You can use it as
is, without any additions, or you may choose to add
in a few drops of lavender, jasmine, rose or your
own favourite essential oil blend.
Makes 60ml bottle
2 tbsp castor oil 1 tsp vitamin E oil

1 tbsp grape seed oil
1 Blend together the ingredients in a UV-protected pump-
action glass bottle. Store at room temperature for up to
12 months.
2 Massage onto dry skin and remove with a warm, damp
face cloth.
Natural skincare
Petal perfect floral
facial steam
Facial steaming feels indulgent and leaves a lovely
lingering aroma in your home for hours. My favourite
way to make this steam is by using dried flowers and
herbs, which you can purchase in bulk online, but it can
also be made more quickly by substituting the dried
material for the essential oil of the same plant. Two
drops per plant listed in the recipe should be sufficient.
For a gorgeous DIY gift idea, blend the dried herbs and
Simple
place in a cotton drawstring bag or a clear glass jar.
Makes 1 steam treatment
whipped
1 tbsp dried chamomile flowers 1 tbsp dried lavender flowers
1 tbsp dried rose petals 1 tbsp dried calendula flowers
1 Fill a large bowl with 700ml (3 cups) hot water and add the dried
body butter
herbs and flowers. Every DIY beauty enthusiast
has at least one body butter
2 Position your face above the steam and place a towel over your
concoction in their repertoire.
head. This helps to soften the skin and delivers the botanical benefits
Master this easy recipe and
via a relaxing warm steam. Immediately follow with a moisturising
you’ll have access to deeply
mask or face oil.
nourishing hydration in
3 You can also steam while wearing an enzyme facial mask – it will minutes. Make a fragrance-
activate the enzymes and enhance its effect. free batch, as here, or get
creative and add essential oils
to the mix. Use the equal-part
volume measurements and
you’ll be able to commit this
recipe to memory forever.
Makes 325ml bottle
70g (1⁄3 cup) shea butter

90ml (1⁄3 cup) sweet almond oil
90ml (1⁄3 cup) coconut oil
75g (1⁄3 cup) cocoa butter
1 Place the ingredients in a heat-safe
bowl and set the bowl over a
shallow pan of gently simmering
water (a bain-marie or double
Blue dreams bedtime face oil boiler) until the mixture has
completely melted.
2 Remove from the heat and
Apply this calming blue blend before bed and allow your skin to soak up set aside until the mixture has
the benefits while you sleep. Blue tansy adds a deep sapphire hue to the partially hardened – you’ll see
oil and also balances out redness for a more even skin tone. Avocado it thicken and become more
and grapeseed oil both boost skin elasticity and deliver antioxidants. opaque. (If you are using your
Makes 1 small dropper bottle own essential oils, this is the point
to add them.)
1 tsp avocado oil 1 Mix together all the ingredients and store in a UV-
3 Whip with an electric handheld
1 tsp grapeseed oil protected glass dropper bottle for up to 12 months.
mixer or with a hand whisk until
5 drops of blue tansy essential oil 2 Press 5 drops onto clean, damp skin before bed. Use a fluffy whipped consistency is
with a toning mist for best results. achieved. Store in an airtight glass
3 drops of lavender essential oil
jar for up to 12 months.
The ultimate guide to
VEGAN
winterwear
Sascha Camilli shows how to
keep warm and stylish
while still being cruelty-free
FROM CULTHREAD
FROM SAVE THE DUCK
FROM SAVE THE DUCK

FROM JAKKE
C
old-weather fashion used to In Australia and New Zealand – the you’re looking for a menswear-inspired
be the ultimate challenge for two top wool-producing countries in aesthetic, your best bet is, once again,
vegan dressing. I remember the world – sheep are among the top found in New York. The world’s
my first winter wandering around contributors to the methane emissions. first vegan menswear brand, Brave
high-street stores (still clueless about If you, like me, have made the GentleMan, crafts its coats from a
the ethical issues behind fast fashion), decision not to wear wool, you must material called “future wool”, which is
sighing at that annoying 8% wool that have noticed that things are finally made of cotton blended with recycled
was inevitably found in basically every looking up when it comes to cruelty- polyester.
coat I wanted to wear. It appeared free outerwear for the winter months.
that when it came to fashion for the The pioneering brand that led the Down with down
chilly months, there were two If quilted puffer coats are more
choices: wear wool or spend your thing, you might want to
the entire winter shivering in a be clued-up on the cruelty of
vegan-friendly denim jacket. down feathers. Down derives
Why was I going through from ducks and geese, some of
all this trouble in the first whom are plucked alive for their
place? Why not wear wool? feathers. There are standards in
Well, while the world largely place to ensure that this does
views wool as a gentle, ‘natural’ not occur, but standards and
material, the reality behind the certifications are often unreliable,
industry is a harsh one: every in this case because the down
year, hundreds of thousands supply chain is so difficult to
of lambs die before the age trace. As a result, live-plucked
of 8 weeks, due to exposure down has found its way into
FROM CULTHREAD
to the elements, disease and so-called certified down. If that
starvation. Investigations wasn’t enough, some of the birds
into the wool industry on used for down are also force-fed
four continents have shown for foie gras, which is just about the
workers hitting and kicking most horrific existence imaginable.
sheep, stomping on their heads and change is VAUTE, a New York-born Avoiding down is easier than it ever
leaving them bleeding when cut during label founded by designer and activist has been: Italian vegan outerwear
shearing. As is commonly the case Leanne Mai-ly Hilgart, who saw a brand Save the Duck has developed
when animals are used for mass- huge gap in the market for ethical, its own down-free filler called
production for human consumption, high-quality vegan outerwear. Her PlumTech, and recently introduced a
their own wellbeing takes a backseat. coats, produced locally in New York, recycled-fibre filling. Outerwear brand
Wool also has an environmental incorporate recycled fibres and are HoodLamb is known for its warming,
impact that not many people know warm, weatherproof and 100% vegan. high-tech outerwear made from hemp
about. Sheep, just like cows, emit After a brief break, the brand has and recycled plastic. Another reason
methane gas into the atmosphere. recently relaunched its winter range. If to love HoodLamb is that it recently
FROM CULTHREAD
FROM JAKKE
Vegan
Balance
winterwear
your blood sugar
FROM JAKKE
launched a range of vegan knitwear
made from recycled hemp and recycled
organic cotton – proving once again
that even in colder weather, wearing
wool is unnecessary. German label
Embassy of Bricks and Logs offers
sustainably designed vegan outerwear
with a faux-down filling made from
recycled plastics from the ocean. These
solutions help minimise plastic waste as
well as create animal-friendly fashion –
it’s a win-win.
Free from fur

Whether you wish to wear faux fur or
not is each vegan’s individual choice
– some, like me, embrace the many
K
THE DUC
animal-free varieties that are available
on the market, while others wouldn’t
FROM SAVE
want to wear anything that resembles
animal-derived fabrics. But if you do
decide to wear faux fur, remember to
watch out for mislabelling, as there
have been instances of animal fur being
sold as ‘faux’. To be sure your fake fur
FROM JAKKE
really is fake, see some great tips below.
When it comes to brands creating
beautiful faux furs, there are endless
choices. London-based brand Jakke has
gained a cult following for its colourful,
patterned faux furs, some of them
emblazoned with the slogan “Free From
Fur”. Last year, the brand also launched
a knitwear campaign with the message
FROM CULTHREAD
“Free From Wool”. Its dedication to
sustainability is also quite novel for a
faux-fur brand: it has teamed up with
the Royal Trinity Hospital to repurpose
How
ow to be sure your fur really is faux
old garments in order to avoid them
TO AVOID BUYING ANIMAL FUR BY MISTAKE, CHECK FOR THESE THREE
TELL-TALE SIGNS, AS RECOMMENDED BY PETA AND THE HUMANE SOCIETY.
going to landfill.
Another UK (London) brand creating Look at the individual hairs. If they are an animal, but if the hair looks like it’s been
on-trend vegan outerwear is Culthread
tapered, then it’s likely to be animal hair, sewn on, then it’s probably faux.
whereas blunt hairs usually indicate faux Do the lighter test. Not one to do in a
– making faux furs and quilted coats
fur.This isn’t a sure-fire indicator, as blunt, shop, but if you’ve inherited or been given
from British waxed cotton and recycled
straight hairs can come from plucked or a fur as a gift, you can pluck a hair and light
materials. What helps the coats keep sheared animals. it with a lighter. If it smells like human hair
you toasty in the cold weather is the
Look at the backing behind the hair. If it burning, then it’s possibly animal fur, but if it
Thermore insulation, made from 100% looks like hide, then it’s likely to come from smells like melting plastic, it’s probably fake.
recycled plastic bottles.
Vegan winterwear has come a long
way, and this is just the beginning.
Wool-free coats, faux furs and down-
less puffers are gaining popularity, and
as more fashion lovers explore vegan
options for their wardrobes, more
designs will appear, prompting a move
away from animal-derived fabrics.
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Festive gift guide

1 Abel & Cole Vegan Gift Box
In this box, you’ll receive two of The
Nutcrafter’s cashew-based creations. But
what’s a cheeseboard without the nibbles and
tipples? With Raw Health crispbreads, Real
Ale Chutney and Domaine Bousquet’s vegan-
friendly Malbec, there’s everything a vegan
could possibly want.
£30 www.abelandcole.co.uk
2 Beefayre Winter Berries Large

Bee Room Diffuser Made in the UK with
pure essential oils, this festive fragrance is a
sumptuous blend of berries, orange blossom
and warming aromatic notes of nutmeg and
cinnamon. (Cruelty-free and vegan). £24.95
(100ml) www.appletreeandavalon.co.uk 1 2
3 The Award-Winning Selection
The Booja-Booja Award-Winning Selection
contains 16 handmade chocolate truffles.
From chewy gooey Almond Salted Caramel
to aromatic Around Midnight Espresso, it
features tempting treats for everyone. What’s
more, they are vegan, organic and gluten-free.
£9.99 from Holland & Barrett
4 Flaya Eau de Parfum

Bursting with botanicals, Flaya Love is a
crisp, delicate fragrance capturing summer
nectar and hints of ornamental exotic flower
Love
blossoms. The vegan perfume to top your
Christmas list! £12.99 (10ml), £26.99
(30ml) or £39.99 (gift box)
www.flaya.co.uk
3 4
5 Freya + Bailey
Freya + Bailey has curated extra-special skin-
care gift sets for 2019.These brightening,
hydrating, and nourishing kits of cleanser, toner
and moisturiser (plus free exfoliator brush and
cosmetic bag) are 95% natural and organic, and
formulated with superfood formulations to
clarify pores and combat pollution.
RRP £65 ww.freyaandbailey.com
6 Human Food Nutrition Bars

Human Food is the world’s first organic daily
nutrition bar made specifically to support a
plant-based diet. Each bar contains essential
organic nutrients including: 100% RI Vitamin
B12, 50% Iron, Calcium, Magnesium,Vitamin D,
Omega 3 and at least 12g protein.
From £9.90 – single orders or
monthly subscription available at 5 6
www.humanfood.bio/shop
Looking for a special gift for a loved

one (or yourself) this Christmas?
Here are some of our favourites...
7 Kingdom Cosmetics Gift Boxes

Containing only vegan and cruelty-free
cosmetics, these giftboxes will be shipped in
eco-friendly packaging. Containing products
from Barry M, Beauty Without Cruelty,
Saturated Colour and PHB Ethical beauty.
Available in three different options. £20 for
the Essential box, £35 for the Deluxe
box (pictured), £50 for the Luxury box
www.kingdomcosmetics.co.uk
8 Kings Evolution Aftershave

Kings is a vegan aftershave fragrance that gives
back to mental health. Products are registered
vegan and cruelty-free, contain no parabens
or palm oil and are made in Britain. Kings also
7 8 sets up men’s mental health talking groups
through the co-founded social enterprise Talk
Club. 50ml bottle – £44.99, 10ml bottle
– £17.49 www.kings-grooming.com Get
up to £5 off your first order plus free UK
delivery with code VEGMAG10.
9 Kensington Nude Cross Body Bag

Made from Blue Star premium vegan leather
with interiors made from recycled plastic
bottles salvaged from landfills, this is one
brand that is pushing the boundaries of
sustainability. With beautiful gold details and
custom hardware, these bags are top of our
Christmas list! £89.99 www.labante.co.uk
10 The Naked Shave Kit

The Naked Shave Kit is a 100% plastic free,
unisex design. The double edge safety razor
9 10 and hourglass wooden handle gives you
expert control. Included with the razor are
five replacement blades, plus Aloe Vera and
Clay shaving soap.
£26.99 nakednecessities.co.uk
11 Benecos Brush Essentials Gift Set

The perfect gift for any make-up lover.The
Essential Brush Collection contains five
colourful brushes in a handy cardboard tube.
Made with synthetic fibres, each brush is suitable
for vegans. £29.95 www.benecos.uk
12 Runes Face And Body Wash

Experience the indulgence of Runes vegan-
friendly and cruelty-free face and body wash.
The uplifting fragrance and use of natural
anti-ageing essential oils, such as argan oil and
sea buckthorn, enhance the benefits of this
11 12 product. £22.99 www.runesskincare.com
Balance your blood sugar
13 Tofuture Tofu Press
Transform your tofu with Tofuture’s Tofu
Press. The press removes water from shop-
bought tofu cleanly and effectively, giving it a
firm texture and allowing it to absorb flavour.
£23.99 www.tofuture.com
14 Vegums Gummy Bear Vitamins

Vegums are an eco-friendly alternative to
chalky chewables, and are available either
as a one-off or on subscription. The gummy
bears are flavoured with real strawberries and
coloured with black carrot extract. Perfect
for a plant-based diet, they provide your
daily dose of vitamins B12 and D, plus iodine,
selenium and folic acid. Subscription –
£9.95/month for 12+, £4.98/month for
3-12 years, Starter Pack – £12.95,
Refill Pack – £22.95 www.vegums.com
13 14
15 Four Candle Set
At Veganbunnyco, it’s all about award-winning
soy candles that have been hand-crafted by
two sisters using pure essential oils and eco
soy wax. They enjoy making fun scents using
natural ingredients and pouring amazing vibes
into their tins of joy. The best thing is, each
candle will last ages and smell divine.
Mini Candle – £6.50, Large Candles –
£13.50, Sets – £45 veganbunny.co.uk
16 Vegan Runner (Navy)

Beautifully-made with tough, soft and
breathable fake-suede and nylon mesh panels,
these lightweight lace-ups are a quality vegan
trainer. With padded tongue and shaped collar
for comfort, the padded, perforated footbed
insole is removable /replaceable. They’re also
lined with breathable and moisture absorbing
microfibre. The flared dual density sole offers
maximum surface area/grip/stability and
comfort. Made in Portugal. EU Sizes 36-47
(UK equivalent 3-12), RRP: £84.95 15 16
www.vegetarian-shoes.co.uk
17 Zipped Card Holder The UK’s best-selling vegan magazine

How to manage awkward
conversations about
VEGANISM this Christmas
Watson & Wolfe’s zipped card holder is a
space-saving essential, with room to hold
cards, coins and keys. The key chain is also
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vegan leather and lined with 100% recycled

plastic bottles. RFID Lined. PLANT-
From the main feast to sweet BASED
RRP £40.00 www.watsonwolfe.com treats and diy gifts, we’ve got RECIPES
recipes guaranteed to wow
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18 Vegan Food & Living magazine from every issue for hosting
sold is donated to
Christmas on
Subscribe today and save 33% off the shop a budget
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How environmentally
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A vegan’s
guide to…
Paris
France has never been seen as a top vegan
destination, but in true Parisian style,
veganism has emerged, understated and
cool, permeating an entire district before
anyone noticed. Maryanne Hall paid a visit...
The shift has been gradual, but

it’s certainly not had to give the food away free in
lacking passion, drive, creativit
y and variety. order to entice people in.
You can find an abundance of
choices – cafés, We enjoyed seitan steak
restaurants, fine dining, junk
food, health food, with peppercorn sauce, thick-cut
concept stores and even Veggie-
Town, a whole homemade chips, faux gras, vegan
area dedicated to meat-free livin
g. I was able steak tartare
and lasagne. I’ve never tried the meat
to eat my way around vegan
Paris courtesy of versions of these
France écotours, discovering dishes, but I was told there was a liken
the secret side of ess. The cheeses
my favourite city – one of the looked incredibly inviting, but were
most enjoyable a bit too strong for my
taste. They were followed by a quar
holidays ever. Even the wonderf
ully friendly, tet of desserts, including
a mini raspberry pavlova, lemon financ
shabby chic Zazie Hotel (3, rue
de Chaligny ier cake, biscuits
with hazelnut praline and mini chee
75012 Paris) where I stayed was
ethically driven. secake. They were
heavenly, but unable to finish them
, I proudly requested a
‘sac de chien’ and everyone laughed.
Where to eat say ‘doggy bag’ too… of course they
do.
It turns out the French
Hoping to get some tips for Vegan Reci

Le Faitout Restaurant (23, av pe Club, I asked
Simon Bolivar 75019) Olivier the secret to his incredible dishe
A traditional French bistro with hous s. In true Parisian
e wine, soft French style, and with a hint of mischief, he
bread, plates of charcuterie, cheese responded with one
plates, word… ‘love’. The experience was comp
melt in the mouth truffle dip… all vega lete and I felt a
n. strange nostalgia for a life I’ve neve
Sophisticated-looking couples dinin r lived.
g al Comptoir Veggie (75, avenue Ledr
fresco while family groups were insid u-Rollin 75012)
e In total contrast to Le Faitout, brea
creating charming, Gallic havoc. More kfast at Comptoir
Veggie was healthy indulgence, inspi
surprisingly, conservative countrym red by Californian
en cafés, with a minimalist but cosy
were drinking wine, smoking cigarettes
interior. Owner Justine
and eating seitan steaks!
was down to
The restaurant was not originally
earth, warm and
vegan and owner, Olivier, didn’t want
hugely welcoming.
to lose the taste of traditional cuisine,
With her battered
so created seitan charcuteries and
Levi’s, colourful
strong cheeses using a two month
head scarf and gold
fermentation process. He initially
Converse, she exuded
alternative chic. Homemade waffles were on
offer with sweet and savoury fillings. I opted
for the house special of scrambled tofu, fresh
guacamole and homemade barbecue sauce.
The cappuccinos were overflowing and
there was an array of cheesecakes, carrot
cake, chocolate gateau and brownies.
Like most of the vegan business owners
we met in Paris, Justine was primarily
vegan for the animals, but also acutely
aware of the environment, she has focused
on healthy, organic, seasonal
options. This holistic outlook
seems to have been embraced
throughout the vegan scene in
Paris, none more so than the
concept store we went to next.
Today Tomorrow (42, rue du
Chemin Vert 75011)
I’d never been in a vegan concept
store and it’s a pretty special place.
The founders wanted to encapsulate
the whole vegan lifestyle under one
roof, including café, ethical clothing,
footwear, beauty products and
groceries. If someone came in wanting
to buy some cool, ethical clothes, they
might then be drawn to the delicious
burgers, salads and cakes and be
introduced to veganism this way.
The store also hosts conferences,
workshops, training, events and gigs.
I was impressed and wondered why we
didn’t have anything like it in the UK. Raphaёl,
the co-founder, positively oozing Parisian cool,
described how he wanted to ensure the store
was affordable for everyone. They’d sourced
footwear from all over Europe, including Wills and
Vegetarian Shoes from the UK. Crowd
funding helped them to start up eighteen
months ago.
the
& Joy – a tiny vromages factory in
arro ndis eme nt run
heart of Paris’s 11th
by husb and and wife duo, Mar y and
Les Petites Patisseries ctive
Next door to the store was an Eric. Mary explained that her obje
shop to crea te a chee se outle t that was
exquisitely-beautiful Parisian cake was
the
called Les Petites Patis serie s. I luste d the happiest place around, hence
nam e. I did feel joyfu l and insp ired!
after its mille-feui lle, fruit tartl ets,
macarons, brownies and gateaux
in vain, She explained that cheese is the
g
know ing that Fran ce’s obse ssion with biggest obstacle to people embracin
ce, “Wh enev er you
baked goods hadn’t progressed beyo
nd veganism in Fran
eggs , butt er and doub le crea m. To my go to a social event, restaurant or
se
utter amazement, this little gem was
100 party you’re expected to eat chee
raw! in the form of sharing platt ers and
per cent vega n and com plete ly
there’s a stigma attached to
VG Pâtisserie rejecting these offerings.”
(123 Boulevard Voltaire, 75011) The business idea started
th-
Picture the most tantalising, mou when she decided to take her
ry,
watering traditional Parisian bake own cheeseboard to an event so
vega n! I had to have the mos t
but all others could see the potential
m,
iconic cake, le fraisier… vanilla crea of vegan cheeses. I tentatively
it and
moist, fluffy sponge, almond biscu took a bite of the first cheese on
marinated strawberries topped with offer – a ‘goat’s’ cheese – and
fresh, zingy jelly. Delicious! couldn’t believe how incredible
1)
Jay & Joy (5, rue Paul Bert 7501 it was, and I mean another
se
After the slightly overpowering chee level good! Everyone in the
ut, I brac ed
experience at Le Faito group was blown away and
Jay
myself for the sampling session at
V E G A N G U I D E TO PA R I S
chef who has

dn’t tell the be the on-site traditional pastry
even the non-vegans said they coul shift ed his focu s to vega n pastry.
’s cheese. It
difference between that and goat de France
a gam e chan ger, mad e from cashew nuts Association Végétarienne
was 7501 0) The Association is
and sunflower seeds. (84, rue d’Hauteville
t, mou ld ng in enco urag ing vega nism in France
Mary had difficulty getting the yeas succeedi
ons into scho ols. Jean-
and bacteria she wanted from Roq
uefort, and getting vegan opti
wor k for (ass head ) expl aine d that eight
ld Benoît
because they didn’t believe it wou
ocia tion
meat, more
non-dairy cheese. She persisted
, they gave in in 10 French people now eat less
fi ve Euro s per cent wan t vega n opti ons and 11
and the evidence speaks for itsel
f! At than 40
s are vege tarian or
for a pack of this heavenly stuff
, it’s affordable per cent of 16-25 year -old
ses. , like the UK, their mot ivati on is
d chee vegan. And
in the world of artisan, nut-base
I also bought joie gras – a vegan
version largely for the animals.
eaten and 10th
of ‘fat liver ’. I’ve neve r (tha nkfu lly) Veggie-Town (between the 9th
e I can’ t vouc h for its nt) this reall y exis ts – with
the original, so whil arrondiseme Yes,
enti city, I can vouc h for its deliciousness – vega n café s, resta uran ts and lifestyle shops
auth
ies in a rich, map!) After
an array of spices, cloves and berr springing up everywhere (get a
y base . Jay & Joy curr ently supply over wan deri ng arou nd like kids in a sweet
nutt
France and are chocolate
900 stores and eateries around shop, we ended up in the artisan
ing to bigg er prem ises due to demand. All shop , Ala. I didn ’t know chocolate could
mov
in the UK!
I can say is – please start selling
is
taste like this! The hot chocolate
Mon nier 7500 9) supp osed ly the best in Pari s, so of course we
BrEAThe (16, rue Henry with highest
It doesn’t get more sophisticated
than a former tried it… rich, sweet liquid velvet
ally sour ced.
19th century tea room with gorg
eous original quality cocoa beans, all ethic
ire, this was
features. An old haunt of Baudela
ble V 11
Aperitif dînatoire with Dou
of the own ers, Arri ving at a grou nd floor
Paris at its opulent best. One (rue Lepeu 75011)
aine d that she tran sitio ned into io with expo sed bric k and cont emporary
Laetitia, expl stud
hts awaiting
veganism gradually after watching
Earthlings. artwork, we saw the table of delig
mist ic abou t vega nism in Fran ce
Clai re Brac het, enol ogis
logis t (spe cialist wine
She feels opti us. oeno
bses sed) fath er of ans et
and now even her (meat-o maker) and author Des Vin Veg
t-ba sed mea ls. The laid- back and , trea ted us to an even ing of wine
cooks plan Veg etali ens,
fusion cuisine background
fun restaurant provides creative, pairing with tapas. With a family
n/Pa risia n twis t, plus tapa s and wine and resta uran ts, it’s obvi ously in the
with an Asia in
light has to she wanted to
cocktails in the evenings. The high blood. When she turned vegan,
continue the socially important combining of wines

and
foods, tastes and flavours. Her book highlights
over 100
wines from 50 different French estates, their produ
ction
techniques and tasting notes. Claire is currently
looking at
creating an English translation – yes please!
I had to miss the final day of our trip but it involv
ed
more incredible treats. There was a guided tour
of the
King’s Garden at Versaille by the head of its arbori
culture
team and a great fan of permaculture and agroec
ology.
Depending upon the weather, a picnic in the garden
s of
Versailles and then a stroll to St Michel-Notre Dame
, Ile de
la Cité and the Halles district were also on the itinera
ry.
There was a visit to the Véganie cosmetics shop
(96, rue
Quincampoix 75003) – an essential address in
the Parisian
vegan lifestyle – and a meeting at the vegan fashio
n
boutique, Manifeste 011 (14, rue Jean Macé 75011)
.
This was a truly remarkable trip, on top of all the
other
MARYANNE HALL reasons to visit Paris! It seems the UK is revere
d as a vegan
Maryanne is Viva!’s haven, so it’s nice to see we’re doing something
right in the
Food and Cookery eyes of our neighbours. France écotours were except
ionally
Coordinator and works sensitive to everything that a vegan, veggie or v-curi
ous
on the Viva! Vegan would want to see, taste and experience. French
vegans
Recipe Club. She usd to are taking tentative steps, as they are highly sensit
ive to
work at Demuths vegetarian cookery their deeply-rooted gastronomical culture. The
Parisians
school, chefs on yoga retreats and we met were approaching the issues softly and
subtly, first
thrives on helping others to discover a encouraging people to relax and then raising aware
ness
world of incredible plant-based food. of their vegan ethos – and it may just be workin
g. To take
Visit www.veganrecipeclub.org.uk part in this trip or one of France écotours other
incredible
vegan adventures, visit www.france-ecotours.com
. They
have my recommendation.
VeganFood Next issue
Healthy New Year!

& L I V I N G
Looking to reset your nutritional balance after the overindulgence of

Christmas? We've got healthy recipes that will tantalize the tastebuds
CELEBRATE VEGANUARY FOCUS ON SOYA
We've got all the info you need to help Is it really ok for us to eat soya or
convince friends and family to join you not? We banish the myths to get
on the vegan journey this January to the truth of the matter...
*CONTENTS SUBJECT TO CHANGE.
PHOTO BY KEE YIP FROM K33 KITCHEN (WWW.K33KITCHEN.COM)
ON S
18 DEALE
C
I NE T
R A EL R LV II FE EW S T O R I E S
My vegan life
Georgia Plaskow
It took years and a joke about saving
the planet before Georgia embraced
the inevitable and went vegan
V
eganism was a long time coming. Mum had always said:
I made the connection between “what is seen cannot be
animals and meat at a young age, but unseen”. I never realised the
put off making it ‘official’ for a long time. significance of that statement
My mother is a very good, experimental until I watched Earthlings,
cook so we grew up eating a lot of vegetarian then Cowspiracy, then Dairy
food. ‘Are you eating meat tonight, or?’ was is Scary. Unsurprisingly, I
a frequent question, until it clicked that not went vegan. I listened to James
having a ‘label’ on my dietary habits was Aspey on the way to work everyday for two It’s a complete extension of me. I have met so
more of an issue for other people than it was weeks. I had to remind myself why I had made many wonderful people through it. As much
to me, so I was vegetarian immediately. No the choice – people thought I was joking, I’m as I currently have a love-hate relationship
one cared, they just wanted a label on it. It with social media, Instagram is integral to
was such an anti-climax.
Then, three years ago, I made a silly
joke about how I was saving the planet
It's impossible to see those both my business and my vegan life.
It excites me to see how far Ohros can
go. This year, Ohros has collaborated with:
and someone said “You’re vegan or you’re
not Georgia, there is no in between”. So
naturally, I spent the next day watching
documentaries without Sweaty Betty, Crosstown Doughnuts, the
Vurger Co and Lazy Oaf. I’m always open to
collaborating with brands or making bespoke
everything I could.
changing our behaviour scents. It keeps things moving, it makes it
even more fun. I have met some of my closest
friends on Instagram: business owners and
still not joking. My mum went vegan about vegans alike.
nine months after I did. She asked for a list
of shows to watch. I love when people ask It’s a community thing
for a list. It’s the beginning; an openness to One of the best parts about veganism is that
understand why so many have gone against there is an incredible community online;
we all been told is the norm. It’s
what we’ve like-minded people sharing the same ethos of
the beginning of change. It’s impossible to compassion and a want for a world with less
see those documentaries without making a harm. My friend Lucie inspires me daily, she
change in our behaviour. is the sentient potato smiley behind the cult
Almost a year before, I had started Ohros. account @uglyvegan, spreading the positive
A hobby that started with £200 and a desire message of kindness and uniting people
to make something with my hands. In no through a love of beans and waffles.
way had I ever imagined it would become I am extremely lucky living in Hackney,
what it is now. I had done a floristry course I’m in walking distance of a plethora of vegan
and a pottery course, and I was terrible at cafés/restaurants and if it’s omni, thankfully,
both so I tried candles. It was very much
both, there will always be an option other than
a hobby. I still call it my hobby, really it’s a chips and a pint. There is a new vegan place
second full-time job. Thankfully, I have an opening up all the time and many of the
understanding boss. street food traders are setting up permanent
spots. It’s an amazing time for the movement.
From wick to label To me, veganism is not about strategically
I make the time for Ohros. I work it round placed almonds and contortion like yoga
my plans and, at some parts of the year (right poses (though I do love a smoothie bowl
now, it’s candle season), life works around and, let’s be honest, shavasana). It’s not
Ohros. It’s the priority and I make it so. I about playing to a stereotype of the ‘preachy
pride myself on trading with my core values: vegan’, it’s about connecting with people on
honesty, ethics and integrity. I do everything a universal level. Veganism is about being
myself by hand, from the wick to the label. kind and compassionate and those traits are
Ohros is a fully vegan business. It’s so innate within all of us. Visit www.ohros.
much more than making a vegan product. com or Instagram: @ohroslondon
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2020 Make A
Diference Calendar
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J A N UA RY F E B RUA RY M A RC H A PR I L
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OOD & L
There are many diferent reasons why people
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IVING
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NOVEMBE
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START PLANNING FOR

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Everything you need to ma
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January – Help someone go vegan
The best thing you can do when someone decides to go vegan is to be on hand to
listen, encourage and support, particularly if they slip up or have a wobble. Here
1
are some other ways you can help…
Make them a Veganuary
survival hamper packed with
essentials, a couple of your favourite basic
recipes, and ideas for breakfast
and lunches – plus a copy of
Vegan Food & Living of course!
2
Cook them
dinner to show them
just how inventive
vegan food can be.
3 Organise a
group trip to one of the
many chains offering Veganuary
menus and encourage other
members of the group to try the
vegan options too!
4 5
Buy them a
Take them on a trip to
vegan sweet treat at
the supermarket with you so
the end of each week to
you can give them
help celebrate every step of their
a quick lesson in what to look out
journey and prove they don’t have to
for when reading labels.
feel like they’re missing out.
Monday Tuesday Wednesday Thursday Friday Saturday Sunday
1 2 3 4 5
New Year’s Day
6 7 8 9 10 11 12
13 14 15 16 17 18 19
20 21 22 23 24 25 26
Burns Night
27 28 29 30 31
Hazelnut Truffles TO-DO

Moo Free’s amazing Hazelnut Truffles make
the perfect gift or indulgent treat.
£4.99 – Waitrose, www.dairyfreechocolates.com
February – Save energy
When you hear statistics such as ‘A single light left on overnight over
a year accounts for as much greenhouse gas as a car drive from Cambridge
to Paris’, you start to realise that little changes can have a big effect. 1
Here are some easy ways you can cut down on your energy usage…
Clean the coils on the back
of your fridge once a year –
they can get really dirty, which reduces
efficiency. Also, keep the fridge and freezer
2 full – if you’re short on food, having a jug of
water in the fridge works well.
Turn down the

thermostat! Even reducing the
heating by one degree can save up to
£75 a year. Moving furniture away from
radiators helps too. 3
Don’t preheat the grill. The
heat it produces while getting
up to the right temperature
can be used as part of the
cooking process.
4
Once you’ve finished using an
appliance, turn it off and pull out the 5
plug or switch off the socket rather
than leaving it on standby. Leaving Use a tiered steamer
a computer on overnight for a year for your veg. You can then
creates enough CO2 to fill a cook everything on just one hob –
double-decker bus. you could even boil rice in the pan of
water at the bottom.
1 2
3 4 5 6 7 8 9
10 11 12 13 14 15 16
Valentine’s Day
17 18 19 20 21 22 23
24 25 26 27 28 29
Shrove Tuesday Ash Wednesday
White Raspberry Truffles TO-DO

The perfect gift for Valentaine’s Day, these white truffles
are filled with a delicious, soft, raspberry centre.
£4.99 – www.dairyfreechocolates.com
March – Clean your home the eco way
We all like a clean and tidy home, but the harsh chemicals and abundance of cleaning supplies can
be harmful to both your own health and the environment – and that’s before you even think 1
about the packaging they come in. Here are some simple changes you can make for the better… Go natural – many
of the ingredients you can find
in your kitchen cupboards are
great for cleaning! Bicarbonate of soda
can be used for most jobs, or create a multi-
2 purpose spray from water, white wine
vinegar and lemon juice or zest.
For blocked drains,
step away from the bleach and
pour bicarbonate of soda down
there first. Follow this with a few glugs of
white wine vinegar, leave for 15 minutes, 3
then pour hot/boiling water down
the drain. Easy! Bin those floor wipes.
Antibacterial wipes cause
unnecessary waste. Eco
alternatives like the e-cloth can
be reused multiple times, saving
you money and reducing your
household waste.
4
Lemons not only smell great,
but have antibacterial properties.
Rub a slice of lemon across chopping
boards to disinfect, use them to make
a copper pan shine, or mix with
bicarbonate of soda to clean stains
5
from plastic containers.
If you don’t fancy making
your own cleaning products, at
least go eco-friendly.
Companies like Method and
Ecover produce eco-
friendly cleaning products at
affordable prices.
1
St. David’s Day
2 3 4 5 6 7 8
9 10 11 12 13 14 15
16 17 18 19 20 21 22
St. Patrick’s Day Mother’s Day
23 24 25 26 27 28 29
UK Summer Time begins
30 31 Moo Free Friends

Enjoy your very own Moo Free friends with a Caramel Mikey
Bunny and White Strawberry Hammy Hamster.
£2.99 – Tesco, Asda, Morrisons, Waitrose,
www.dairyfreechocolates.com
April – Cut down on your food waste 1
According to food waste charity Wrap, 20 million slices of bread, 5.8 million whole potatoes Plan your meals for the week
and 1.3 million whole apples are thrown away in the UK… every single day! ahead, make a list and don’t buy anything
that’s not on the list, no matter how
tempting that special offer is! If you
know certain fresh ingredients can only
be bought in bulk, plan a couple of
meals that will use up the excess.
2
Embrace ‘ugly’ food 3
and veg. Supermarkets are
finally cottoning on to the fact that Guilty of contributing to
we’re happy to buy ‘wonky’ produce, so those 20 million slices of bread
are starting to make it more accessible. being thrown out every day? Keep
Embrace and support this – after all, your loaf in the freezer and just
every carrot looks exactly the same once take slices out to defrost as and
it’s been chopped up! when you need them.
4 5
Only half of us
Grow your own vegetables and know our fridge
have a surplus? Check out food should be set to below
sharing apps such as Olio. It aims 5°C, but having it at the right
to connect neighbours and local temperature can help food to last
businesses so food can be shared three days longer. Also, don’t leave the
rather than thrown away. door ajar while you have the milk out to make
a drink – the temperature inside the fridge rises
as soon as the door is open and could take
hours to cool down again.
1 2 3 4 5
April Fools’ Day
6 7 8 9 10 11 12
Good Friday Easter Sunday
13 14 15 16 17 18 19
Easter Monday
20 21 22 23 24 25 26
Earth Day St. George’s Day
27 28 29 30
Easter Eggs TO-DO

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Easter eggs, including three classic eggs and two premium eggs.
£3.99 & £5.99 – Aldi, Asda, Lidl, www.dairyfreechocolates.com
May – Join the war against plastic
In the UK alone, we’ve been using over 35 million plastic bottles every day and around
2.5 billion coffee cups are thrown away every year. While the government is taking steps
to reduce plastic usage, there are plenty of things we can do too!
1
Glitter is not only made from
plastic, but because of the tiny size, it’s
a nightmare when it eventually ends up
in the ocean and can easily be eaten
by fish. Always go for an eco-friendly,
biodegradable glitter to get your
added sparkle.
2
Ditch the clingfilm and opt
5
for vegan wraps instead. They look Take a reusable bag and
good, are easy to wash and keep your reusable water bottle with you
food fresh. Alternatively, go for kitchen everywhere so you don’t end up
foil, which can at least be recycled. buying single-use plastics. While
you’re at it, buy a metal or
bamboo straw set and pop in
your bag to use instead of
3 4 plastic straws.
Try to avoid plastic in the

supermarket whenever possible Give up chewing gum,
– buy loose fruit and veg, or even which, believe it or not, is
better support a local actually made from plastic! Opt
greengrocer if you can. instead for mints or plastic-free
alternatives to chewing gum.
1 2 3
4 5 6 7 8 9 10
Early May Bank Holiday
11 12 13 14 15 16 17
18 19 20 21 22 23 24
25 26 27 28 29 30 31
Bank Holiday
New Mini Moos® TO-DO

®
Why not try out these two new Mini Moos bars? Delicious
caramel and scrummy strawberry. Yum! Yum! Yum!
69p – www.dairyfreechocolates.com
June – Be more wildlife welcoming 1
Wildlife is essential to our ecosystem and many of our habits damage their homes.
By making our own environment more animal friendly, we can encourage wildlife Offer shelter by using logs,
bushes and baskets to allow
to return to areas we have taken from them. animals like rabbits, hedgehogs
and birds to feel safe so they
will keep coming back.
3
2 Invest in your own
If you’ve got a garden, even bug house – even if you’ve
a small patch, scatter some only got a balcony rather than
wild flower seeds to grow
your own wild flower patch
a garden this will work. 4
to appeal to bees.
If you have a fence,
remove a small section to allow
small animals like hedgehogs and
frogs into your garden.
5
Provide a source of fresh water.
In the summer, a small fountain or
birdbath will create somewhere for
birds to cool off. In the winter, when
everything freezes, fresh water will be
helpful to small mammals and birds.
1 2 3 4 5 6 7
8 9 10 11 12 13 14
Trooping the Colour
15 16 17 18 19 20 21
Father’s Day
22 23 24 25 26 27 28
29 30
Premium Organic Bars TO-DO

The organic premium range of bars from Moo Free includes Cinder
Toffee, Sea Salt & Lime, Sea Salt & Caramel and of course, Original
vegan ‘milk’ chocolate. £2.29 – Waitrose, www.dairyfreechocolates.com
July – Save water
Conserving water has benefits on all fronts – you use less energy, less carbon
is produced in treating and transporting water and you can save a bit of
money along the way too. These instant changes may seem small,
but together they can have a big impact.
1
It takes around
80 litres to fill a bath
two-thirds full. If you have a
shower, swap to this for your day-
to-day routine and save that bath
for an occasional treat.
2
Save 6 litres a day by
turning the taps off while you
brush your teeth and set a timer
on your phone to keep showers short –
every minute you shower can use up to
17 litres of water.
3 4
While running a tap to wait Check for leaks! Do a quick
5
for the water to warm up, don’t scout around your home and get any
dripping taps or leaking toilets fixed. Love gardening?
waste the water – stick a jug Get yourself a water butt –
under the tap and use the water Leaking toilets, taps and appliances can
waste up to an incredible 200 litres not only can you save 1,000
you collect to water house plants. litres of water a year, but plants
of water every day!
prefer rain water.
1 2 3 4 5
6 7 8 9 10 11 12
13 14 15 16 17 18 19
Bank Holiday (NI only)
20 21 22 23 24 25 26
27 28 29 30 31
Classic Mini Moos® TO-DO

®
Enjoy classic Mini Moos bars from Moo Free including Original, Cheeky
Orange, Minty Moo and of course, the bunnytastic Bunnycomb bar.
69p – Asda, M&S, Sainsbury, Waitrose, www.dairyfreechocolates.com
August – Become a friend to animals
For many of us, one of the most important reasons for going vegan is to stop our part in the harming 1
of animals. What else can we do to further help the cause? Here are five ideas to get you started...
Help look after the
wildlife in your area by picking up
2 3
litter when you see it, particularly things
like plastic packaging for cans, which
animals can get tangled up in.
Looking for an animal companion?
Rescue centres have animals crying Sign a petition.
out for a loving home. They should Yes this might seem like a small thing and you’re
be your first call. But always think long just one name, but those names add up and people start
and hard first to make sure you have to take notice. Alternatively, Peta is encouraging people
the time, space and resources to take to write to the Home Office Minister to encourage
care of the animal properly. them to ban animal testing on household products and
their ingredients. There are lots of campaigns you can
support at www.peta.org.uk/action
4 Have a sanctuary close by? 5

Donate your time and become a volunteer.
It’s such a rewarding experience and you’ll get to If you’re new to veganism and have
meet more like-minded people too. If you don’t just started with what you eat, take the
have a sanctuary close to you, do some next step and stop buying wool, leather,
research and pick one to sponsor or silk and other animal products for
donate to. They’re often run by small charities, your wardrobe and triple check that your
so every penny really does count. cosmetics and beauty products are
both vegan and cruelty-free.
1 2
3 4 5 6 7 8 9
Summer Bank Holiday
(Scotland)
10 11 12 13 14 15 16
17 18 19 20 21 22 23
24 25 26 27 28 29 30
31
Choccy Drops & Baking Drops
Time to get baking with Moo Free quality, organic baking drops and
Summer Bank Holiday
snack-sized packs of Choccy Drops. These melt like little drops of heaven.
(England, NI, Wales)
75p & £3.29 – Waitrose, www.dairyfreechocolates.com
September – Step away from fast fashion
Fast fashion is second only to oil as the world’s largest polluter by emitting 1.2 billion tons of CO2
equivalent per year. There are simple steps we can all take to lessen its social and environmental costs. 1
Buying something made
from cotton? Go organic!
2 Creating organic cotton uses
88% less water than the
Each week 11 million items production of standard cotton.
of clothing end up in landfill
in the UK. Embrace Oxfam’s
#SecondHandSeptember campaign
by saying no to buying new clothes this
month and instead supporting
your local charity shops.
3
Resist over washing
– cleaning a single pair of jeans
throughout its lifespan can use
more than 300 gallons of
water and regular washing ages
4 them quicker.
Host your own swap party.

Gather a group of friends and get them
each to bring along a couple of items
of clothes and accessories they no
longer wear. At the party, get swapping
and everyone ends up with something 5
that’s new to them!
Check out loveyourclothes.org.uk
– it’s a fantastic site with tips for how to
repair clothes you love to make them
last that little longer, ideas on upcycling
items to give them new purpose and
also an area dedicated to finding a new
home for your unwanted clothes.
1 2 3 4 5 6
7 8 9 10 11 12 13
14 15 16 17 18 19 20
21 22 23 24 25 26 27
28 29 30
Choccy Chums® TO-DO

The fun little Choccy Chum Surpises are available in four different
wraps and contain a surprise Moo Free friend. Who’ll be hiding in
yours? 55p – Asda, www.dairyfreechocolates.com
October – Be an eco-friendly beauty 1
As part of the war against plastic, cotton buds were banned in April 2020 and we all know Create your own facemasks
rather than buying them. You can
to avoid microbeads, but how many other environmentally damaging culprits are lurking in use many ingredients from
your makeup bag? We check out some easy ways to make a change to your beauty routine. your kitchen such as bananas,
avocados and oats that all have
natural healing properties.
2
Ditch wet wipes and makeup
wipes. Not only do they cause 90%
of blockages in sewers, but they can
end up in the oceans too. Instead opt
for a cotton flannel or reusable
cotton or bamboo pads. 3
When it comes to cruelty-
free beauty, don’t forget the
tools you’re using too! Makeup
brushes and hair brushes can
be made from animal bristles,
so replace yours with eco-
friendly and vegan versions.
4
Cut down on plastic.
5 With all the different products
we all use, plastic bottles can quickly
mount up. Check out Zero Waste
Recycle your makeup shops where you can often refill
containers. Yes, lipstick containers your own shampoo and conditioner
and mascara wands aren’t easy to bottles, or take a trip to Lush to try out
recycle in mainstream recycling, but the shampoo and shower gel bars.
many beauty brands offer their own
recycling schemes. Check if your
favourite does this.
1 2 3 4
5 6 7 8 9 10 11
12 13 14 15 16 17 18
19 20 21 22 23 24 25
UK Summer Time ends
26 27 28 29 30 31
Halloween
Advent Calendar TO-DO

How would you know it was Christmas without a Moo Free Advent Calendar?
Made from their multi award-winning organic vegan ‘milk’ chocolate.
£4.79 – www.dairyfreechocolates.com and most supermarkets.
November – Spread the vegan message
Going vegan can be daunting and a lot of people don’t understand what it entails. Spreading the message
about veganism and its benefits in the right way can be helpful in changing people’s attitudes.
1
Use social media to spread the
message by sharing stories, tips and
2 recipes that you find interesting. This is a
less confronting way of interacting with
Hold a dinner party people and lets people read more if
for friends. The best way to their attention is captured.
answer their questions about what
you eat is to show them what
they’re missing out on!
3
Be patient. If someone is
asking you lots of questions, they’re
hopefully interested in finding out
more. Explain the basics and
suggest ways they can expand their
knowledge. If you’re finding the
conversation confrontational, just ask
to change the subject.
4
State the facts – according to Oxford
Martin School, if the world went vegan it
5 could save 8 million human lives by 2050
and reduce greenhouse gas emissions
by two-thirds. Going vegan impacts health,
Join vegan organisations animal welfare and the environment. Who
to help raise money, run can argue with that?
information stalls and promote
vegan-friendly campaigns.
1
World Vegan Day
2 3 4 5 6 7 8
Guy Fawkes Night Remembrance Sunday
9 10 11 12 13 14 15
Remembrance Day
16 17 18 19 20 21 22
23 24 25 26 27 28 29
30
Selection Box TO-DO
Why not treat yourself with a selection of Moo Free
St Andrew’s Day vegan chocolates this Christmas? £4.79 –
www.dairyfreechocolates.com and most supermarkets.
December – Reuse and recycle 1
Reduce, reuse, recycle is a motto that we have been raised on, but how often do you actually put it into
practise? Here are our favourite ideas for turning one man’s trash into another man’s treasure Kitchen utensils all over
the place? Use an old tin can to
store them in – just make sure you
2 sand off any rough edges at the top

of the can. In a similar way, you
can wash out used jam jars and use
We’re on a mission to fight against them to keep things like nuts
the modern throwaway culture and seeds fresher.
and an easy way to do that is to buy
secondhand furniture rather than
new. Often it’s better made and will last
longer, plus if you don’t like the colour,
get creative with a tin of chalk paint
3
and it’s easy to give it a whole new look. Chipped your favourite mug
or knocked the handle off it?
(Yes, we’ve done that several times too.)
You don’t have to part with it – simply
use it as a plant pot instead. Put a
layer of small stones in the bottom of
the mug for drainage, then fill up with soil
4 and plant a pretty bloom or even plant
several with herbs for
your kitchen windowsill.
Have some of your clothes
seen better days? Turn them into something
new! If you’ve accidentally shrunk a jumper in the
wash, or there’s a hole just too big to sew up, cut
the jumper up into pieces and use them to make
a simple cushion cover. Jeans gone a bit too
threadbare to even be classed as having the ‘worn’
5
look? Make a new bag from them. There are
plenty of great ideas online. Has one of your baking sheets
lost its non-stick and looking a bit
worn? Clean it up, give it a lick of paint
and use it as a message board instead!
It will still be magnetic, so you can
attach keepsakes, appointment cards
and kids artwork with magnets.
1 2 3 4 5 6
7 8 9 10 11 12 13
14 15 16 17 18 19 20
21 22 23 24 25 26 27
Christmas Eve Christmas Day Boxing Day
28 29 30 31
Bank Holiday New Year’s Eve
Santa & Snowmen TO-DO

Perfect for stocking fillers or as Christmas treats, try Moo
Free’s vegan ‘milk’ chocolate Santas and orange Snowmen.
99p – www.dairyfreechocolates.com

Vegan Food Amp Living - December 2019

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