FRESH VEGAN Issue 1 Dec-Feb 2013
£3.95 $6.66 €4.80 Euros
Vegan Food Magazine 1
Jacqui Deoir firstname.lastname@example.org
Ron Fairfield email@example.com
Fresh Vegan Magazine is a Vegan Food Magazine for the UK and Europe. Whilst it is free currently, you may pay to help us keep the Magazine running and to improve our ability to bring our readers the very best and up to date vegan recipes, features and article.
EDITOR’S letter Welcome to our first issue
Fresh Vegan is a food
Magazine for Vegan and non vegans alike with a wish to work alongside our neighbours in Europe, to let them have a voice in a world that often only glances in their direction, featuring places that often don’t get a look in. Fresh Vegan is for everyone, Omnivores, Vegetarians, Vegans, and the health conscious so I hope you find something here for you, if not, let me know.
Mindfulness is very apt in the current climate, mindfulness in how we spend, where we spend, what we buy, and how we choose to nourish our body and soul. Being mindful of the financial situation makes me want to break free from its constraints and just have fun! Yes, there are people struggling, and we do need to adopt a more compassionate outlook but that need not mean we should stop enjoying and sharing. Veganism has largely been lead by America in the past decade and it seems we are a bit slow in the UK, outside of the Cities, thankfully other parts of the country are now sitting up and taking notice with some incredibly exciting things happening, encouraging a more a more “Plant based lifestyle”.
If you wish to pay, there is a buy now button on the the website where you can pay as little or as much as you wish.
I have always attempted to buy fair trade, organic, and where possible, local, I didn’t realise I was being political, but every food purchase is a political choice.
Every little helps
As a vegan I believe that compassion and protection should be given to every species on the plant and especially those who are less able to care for themselves.
Whilst every effort is made to verify the accuracy of the content of Fresh Vegan Magazine, it cannot be held responsible for the accuracy and effectiveness of any articles, features or recipes. © Fresh Vegan 2013
Welcome to Fresh Vegan and Enjoy....X
inside FRESH VEGAN Winter 2013
Regulars Teen VGN
Living as a Vegan Teenager
paperbagblog Restaurant Feature
Orzo Coffee Feature
Interview and Recipe
from Anna Middleton
and much much more...
Vegan Wines, Beers and Spirits
from Jacqui Deoir
This Issue Vegan RECIPES
from the Uk and Europe
Festive Cocktails from Deliciously Raw
JASON VALE Juicers and Juicing
Madeleine Van Zwanenberg
Charity gifts and wonderful Festive gifts for everyone
Reviewing great Vegan cookbooks, past and present
Cover image from our friend Boris Lausner from B Alive in Berlin, Germany. A wonderful Raw Zucchini Tonarelli with Wild Mushrooms and Poppy Seeds. 3
cocon coconom coconut creations
â€œSun Kissed and naturally sweetâ€?
Discover the endless possibilities to satisfy your sweet tooth with this exciting, planet friendly sweetner that actually does the body good .... whatâ€™s not to love? Whole unrefined sugar Naturally sweet with a caramelised aroma Low Glycemic index of 35 Naturally high in nutrients Works in any recipe just like sugar Sustained energy, no highs or lows Unprocessed, unfiltered and unbleached No fillers, additivies or preservatives Sustainably harvested
Jacquis Harissa Recipe We love this in our house. Spicy and smoky it brightens up any dish, salad, Tofu or pasta. Great with some seasonal green and red cabbage shredded with soaked goji berries, shredded apple, and some seeds or hemp. Mix harissa with olive oil, lime juice, almond butter and some water to make this a great dressing. I use 2 organic pointed red peppers 1 tsp of coriander seeds, cumin seeds, caraway seeds toasted 1.5 tbspn olive oil 2 small red onion diced finely 5 garlic cloves crushed 2 red chillies and 1 scotch bonnet 1 tbspn tomato puree 4 tbspn lemon juice 1/2 tsp salt 1 to 2 teaspoons of Ginger coconom sugar to taste I roast off the peppers until blackened and then remove and place in a covered bowl to steam the skins, makes them easier to remove. Note sometimes the regular organic red peppers are good but it really depends on the season and how much water is in the pepper, experiment until you get the consistency you like. I toast the seeds, fry the onion in half of the oil add the garlic and chopped up chillies, (to your taste), you can use 3 regular red chillies (we find the scotch bonnet gives an extra kick) Add the onion/garlic/chilli to the food processor along with the peeled peppers and then grind the toasted spices and combine. Add your lemon juice, salt and tomato puree and whizz it..Voila. Spoon into a sterilized jar and let it cool before refrigerating. Now enjoy, it’s uses are endless so experiment away...
An Interview with Vanessa from Essential Vegan
Vanessa I see from your blog you have been living in London since 2007 and originally from Brazil, so what brought you to the UK and in particular London? My husband and I wanted the experience of living abroad for a while and we both had been to London before and loved it so it was only natural that when the time came we chose London and now after all these years, this is home.Â
Why did you start Essential Vegan? When I became vegan I fell in love with cooking and as all my non vegan friends kept asking for my recipes, one suggested that I should start a blog and I did. I was nice to see that there were people out there in the same situation as me and it was rewarding to share my new recipes and see that it was helping people plan their meals.
What made you become a Vegan? I was a pescetarian for over ten years, than a vegetarian for another five. As I went vegetarian for ethical reasons it suddenly hit me that it didn’t make sense for me not to be vegan. I watched a video from Gary Francione called “I’m vegan” and at the end of it I was a vegan. Tell us more about your cookery classes planned and how can people find out about this? Well I haven’t had the time to focus on classes this past year as the publication of my book has taken up all my time, but I will be looking into this for 2014 Are your recipes Brazilian inspired Vanessa? You can find a lot of my mom and grand mom cooking style in me than I ever imagine. They are both amazing cooks and I learnt a lot from them so I guess yes, a lot of my recipes are Brazilian inspired. What foods inspire you to create? Every kind of food, if I try something new or see someone cooking something and that gives me a idea. A memory of a food you used to like or of a happy day, basically anything. I absolutely love a challenge and veganize non vegan dishes is one my favourites. What is your favourite quick recipe? Kale crisp, it takes no time to prepare and I can eat an entire package by my self...yum
is an accomplished Brazilian vegan chef based in London. Having moved to England with her husband Neni in 2007, Vanessa spent the last few years responding to the diverse range of cuisine peppered across the UK capital by crafting a sumptuous collection of plant based dishes. With a background in nutrition studies (specialising in veganism), Vanessa thrills in educating her blog readers on how they can incorporate healthy and hassle-free food into their everyday lives. Her Essential Vegan site is a popular destination for vegan recipes and preparation tips. December 2012 saw the launch of a Portuguese edition of the Essential Vegan Cookbook. This limited edition run was an instant success in the couples home country of Brazil, inspiring Vanessa and Neni to set about working on the English edition. www.essentialvegan.co.uk
Vegan “Ricotta” and Spinach Lasagne • • • • • • • • • • • • •
9 lasagne sheets 250ml tomato sauce 400g tofu 1/4 cup almond milk 1 tbsp olive oil 3 cloves of garlic smashed 1/2 onion chopped juice of half a lemon 1 tbsp mustard 1 tbsp sugar 1/2 tbsp salt 120g baby spinach leaves 2 tbsp vegetable oil
Serves 6 Fry the onions and 2 cloves of garlic in the vegetable oil until tender. Add the tomato sauce, sugar, mustard and a small amount of water and bring it to the boil. In a food processor beat the tofu, almond milk, olive oil, 1 clove of garlic, lemon juice and salt for a few seconds, just enough to incorporate all the ingredients together. Add the spinach leaves to the tofu â€œricottaâ€? mixture. Spoon a bit of the tomato sauce into the bottom of the baking dish and place the pasta sheets on top, then spread half of the ricotta/spinach mixture out evenly using a spatula, and pour on more of the tomato sauce. Repeat the process until the final layer of pasta and tomato sauce. Bake in a preheated oven at 180C for 45 minutes
Crispy Tofu Pillows Tofu on its own can be a touch bland, but it has an enormous facility to absorb the flavour of anything you mix it with. In this recipe we freeze the tofu so we can change its texture, and in defrosting it, enhance its capacity to absorb.
Ingredients (Serves 4) • • • • • • • • • • • • •
4 sheets filo pastry 400g tofu 2 tbsp teriyaki sauce 3 tbsp olive oil 15g chives chopped 2 cloves of garlic smashed 1/2 onion chopped 2 tsp paprika 1/2 tbsp liquid smoke 2 tsp chilli powder juice and zest of 1 lemon salt black pepper
Freeze the tofu, first of all. The day before, take the tofu out of the freezer and leave it in the fridge overnight to defrost, or simply place in hot water for 2 hours. Squeeze the tofu until you drain all of the water out of it. You might be surprised how much water comes out, and it’ll feel rather like a sponge. Crumble the tofu with your fingers until it becomes granulated. In a bowl mix the tofu with the rest of the ingredients and let it marinate for about 30 minutes. 10
Lay out a filo sheet, place a 1/4 of the tofu mixture in the middle, then roll it up tightly into a pillow shape, and tuck in the edge to seal. Repeat the process until you have four pillows. Fry it, without oil, for about 2 minutes each side or until crispy and golden brown.
Apricot Chocolate Tart So delicious that you wonâ€™t quite believe itâ€™s vegan. A sophisticated dessert that melts in your mouth. Itâ€™s rich, fruity, chocolatey and rather heavenly. Indulge yourself!
Ingredients (Serves 8) 200g flour 110g vegan margarine 1 tbsp sugar 250g dried apricots 400ml coconut milk 10 tbsp light brown sugar 2 tbsp cornflour 1 cup sweetened coconut flakes 100g dark chocolate 250ml vegan single cream
Bring the flour, vegan margarine and sugar together into a dough. Open the dough on an 18cm round springform baking pan and place it in the oven for 30 minutes at 180oC. In a saucepan cook the apricot for 15 minutes using just enough water to cover it. Once the apricots soften, drain the water saving 4 tablespoons worth, and beat the fruit in a multiprocessor until it becomes a paste. Mix the 4 tablespoons of the apricot water with the cornflour. In a saucepan mix the coconut milk, light brown sugar and coconut flakes. Add the cornflour mixture and stir for 15 minutes.
Let it cool down and then beat together with the apricot paste for a good 2 minutes. Melt the chocolate in a microwave (or in a bain-marie) and mix it with the single cream. Take the tart shell from the pan, pour on the apricot mixture and place it in the fridge for 15 minutes. Carefully pour the chocolate ganache on top of the tart and leave it in the fridge overnight.
Hello! We’re Laura and Kylie... from TeenVGN and we’d like to start off by saying a big thank you to Fresh Vegan for letting us have a section here, to reach out to their young readers! TeenVGN started up in March of 2013 and has since grown rapidly (more so than we could have ever imagined). It began originally as just an idea, when we realised that there isn’t really any place or group for young people to get together and encourage each other. As both of us had worked with young people and animal charities, we decided to join those forces and create a safe place for these compassionate youngsters to meet others like them. We all know too well how difficult it can be to have certain beliefs or lifestyle choices that are different to those around us. It can be tough; sometimes embarrassing and peer pressure can at times lead to losing a grip on what we stand for. So TeenVGN was launched, a place to go to get some guidance, encouragement and generally just to have some fun! We believe that young people who are currently leading a cruelty-free lifestyle are genuinely our only hope for a compassionate future, and we aim to build them up to become enthusiastic advocates, encouraging life skills that will help our planet and the animals.
Although we live in South Wales, our online community
reaches the entire globe, with Members from the UK, America, Australia, Japan and all over the world. Since TeenVGN began, we have seen over 400 young people sign up to the website, over 7000 Twitter followers, and over 700 Facebook followers. We have secured a fantastic team of sponsors who believe in what we are doing. We have also produced two mini-mags, which is basically a magazine styled newsletter to let our supporters know what’s been going on. We have interviewed a great selection of celebrities including Bif Naked; a Canadian singer, Jona Weinhofen; an Australian rockstar, Chanel Ryan; a Hollywood Actress and our latest, Allisyn Ashley Arm; a Disney Channel actress who is Vegan and just seventeen years old. As you would expect, she joined TeenVGN as a Member too! The interviews can be found on our website.
We have already attended Vegfest in Bristol and Brighton, Birmingham Vegan Fair, Cardiff Vegetarian Festival and The Big Welsh Bite in South Wales. We are looking forward to Animal Aids Christmas Without Cruelty Fair in Exeter in November and even hope to make it to Brighton Vegfest and some other great events next year! 15
Our website includes lots of pages for our Members to interact with
each other, a photo gallery where you can upload photos of anything VGN related, a video channel where you can watch videos about Vegan Skin Care, Wildlife, Adopting and Re-homing, a Forum where you can chat, ask questions and share guidance, a Blog where they can practice their writing skills and post a story or experience that is meaningful to them. We also provide ideas for recipes, fundraising and resources for them to find out where they can get certain foods or products. Our Mentor Scheme gives opportunity for our Members to ask an older more experienced Vegan any questions they wish to ask, a form is filled out and the question goes to the selected Mentor via a secure email account monitored by the TeenVGN team. Our panel rotates every few months. We currently run a number of campaigns; one which we believe is extremely important and necessary is our School Letters campaign. We are attempting to raise enough money to send a letter to every Secondary School in the UK requesting Vegan options in their cafeteria. This is so important to us as we know that a lot of young people often feel left out and bullied because they have to take their own lunch or they can’t eat with their friends. We want to promote a healthy lifestyle to all teenagers and want them to have the option to choose healthier, more sustainable foods. Another campaign that is gathering pace is our “Fuelled by Compassion” campaign run by TeenVGN in hopes to build confidence in young people to speak out about their compassionate lifestyle.
We wanted to create an opportunity for conversation between non-
vegans and teenage vegans by selling wristbands with this phrase written on it, then when asked what it means or where they got it, they would feel more confident to speak out about why they have decided to live compassionately. Our Fuelled by Compassion campaign is our most popular to date and we are always sending wristbands to people all over the world. So if you see this wristband, you’ll know where they got it! In the future we hope to become a globally recognised network, to be verified on Twitter, to collaborate with ethical companies, to have thousands of young members join the website and to have a full time employee! In 2014 we hope to host our own event, and in a few years plan to launch a Vegan Summer Camp for teens during their school break. We’d eventually like to set up a Vegan “hang out” Cafe for Teens and Students to meet up, host events, study and eat. Of course, none of these dreams are possible without the support financially from Sponsors, Supporters and Donors. If you would like to be a part of this future please visit our donation page or contact firstname.lastname@example.org We really wouldn’t be able to do this without your help and we hope that more people out there would see how important the younger generation is to our future! We’d like to thank Fresh Vegan again for letting us have a piece in their magazine to share with you about TeenVGN! Please visit the website www.teenvgn.com and get involved!
STOP PRESS - TeenVGN are doing a 100 mile ski challenge. Visit this link to find out more. www.gofundme.com/skichallenge 17
Orzo Coffee A Healthy Coffee Alternative Straight from the heart by VeganVox
OrzoCoffee may be the new kid on the block here in the UK drinks market; however barley coffee (orzo means barley in Italian) has been a family favourite in Italy for a long time.Â The Italians take their coffee very seriously and drink different types of coffee for different occasions and times of day. Whilst a super strong espresso might be called for on the way to work, after work Italians like to drink something a little more healthy and soothing. Orzo Coffee are bringing this Italian passion for coffee and health together in the form of a 100% Organic Ground Roasted Barley alternative to coffee with no added ingredients, naturally low in fat, caffeine free and suitable for vegans, vegetarians, dairy, lactose and yeast intolerances (and Orzo coffee claim) safe for diabetics - all with the versatility and great taste of coffee! Orzo Coffee is certified by the Organic Food Federation. I met up with the founder and owner of Orzo Coffee - Roberta at Londonâ€™s VegFest earlier this year. Roberta is Italian and has lived in the UK for ten years, she enjoys the coffee scene and the social aspects of drinking coffee but felt that the UK was lacking in a healthier coffee option that could be enjoyed by families, children, allergy sufferers and people who care about their food choices preferring vegan, organic options. This led Roberta to start her own alternative coffee company replicating the barley coffees she missed from back home in Italy. Roberta launched Orzo Coffee in April 2012 and sells the product online and wholesales to health food stores and cafes. Roberta sources her barley for the coffee from Veneto, her local region of Italy as she likes to be sure of the provenance and background as well as the Italian authenticity of her products. She is hugely passionate about her products and this comes across throughout the branding, products and packaging. Orzo coffee is sold in the form of grounds and an instant variety. These can be used with coffee machines and percolators in the same way you would use traditional coffee.
They also sell gift packs and merchandise.If you are interested in Orzo coffee for your Cafe they have a separate website for trade orzoespresso.co.uk which sells the pods for professional machines to trade. Orzo coffee is a healthy barley based espresso alternative, which can form the basis of all traditional espresso based drinks - such as Americano, Macchiato, Latte and Cappucino, whilst aiding the digestive system and being a family friendly beverage. The barley coffee works well with non-dairy milks as it has a lower acidity than traditional coffee and can also be used to flavour dairy-free milk shakes and iced drinks. Orzo Coffee also works in partnership with Cafe Art - a homeless organisation
where a percentage of their profits go to supporting this great cause. Find out more at www.cafeart.org.uk. Orzo Coffee is available through independent retailers, whole food and health food shops in the UK, Ireland and the US. You can order a freshly made Orzo Coffee from some cafes and restaurants - a list of which is on the companies website. The products can also be purchased from online health food retailers Goodness Direct - www.goodnessdirect.co.uk. They are very active on the social media scene and love interacting with customers - you can follow Orzo Coffee on facebook, Twitter and follow their blog on their website www.orzocoffee.co.uk. Article by Vegan Vox www.veganvoxblog.blogspot.co.uk Logos used with permission from Orzo Coffee. 19
Ms Cupcakes is on a mission Fresh Vegan Editor Jacqui Deoir investigates the Vegan Cupcake revolution and interviews Melissa Morgan who is Ms Cupcakes Where are you originally from, how long have you been living in the Uk and what made you decide to come to the Uk and specifically London? I am originally from Toronto in Canada, I came here in the late 90â€™s having spent a long time travelling around europe, I was trained and worked originally in the theatre industry, I visited the UK, fell in love with it and it made sense to relocate here. Why do you think that your book has been such a success given that a lot of people might consider the idea of Vegan cakes only appealing to a small market? I think itâ€™s a few different reasons, but when we were approached to write a book we were approached by five different publishers so there was a belief in the publishing industry that there was be an interest in this sort of book and when I started the business three years ago I was one of very few people doing what I was doing, now there are so many people creating Vegan cakes which is incredible, so there is obviously a need and want for it. What do you think makes your book unique?
I think that what makes our book unique is that it is the first mainstream published British baking book that is entirely Vegan. All of the Vegan baking books until then were from the USA and so people over here were struggling to convert weight measures from the American cup style measures, where to get hold of some of the ingredients, or know what an equivalent ingredient in Britain might be. So what I wanted to do was to ensure that all of the needed ingredients were available from local supermarkets and the methodology would be comfortable for British bakers.
With that, I think it makes it a very accessible book, people feel that they can just pick it up and start baking with things that they already have in their cupboard. A big deciding factor for me was that it must have a big full colour picture of all of the cakes so that people knew exactly what they were trying to make. I really feel we eat with our eyes so it is more difficult if you canâ€™t see ahead of time what it is you are trying to bake. It must have been incredibly flattering to be approached by so many publishers wanting to publish your book for you? Yes it really was and the trajectory of the business since we started three years ago has been more that I could ever have imagined, so it has been incredible that people are so interested in what we are all about. How did this amazing interest from the publishing industry come about? It was a combination of many things, however when I started what was a home baking business I was very good at social media and I think this has made a huge difference on how we have grown so quickly whether it be Facebook, Twitter or Instagram we have made sure we have kept up to date with all of that and so word of mouth has spread in that way, when our shop opened in April 2011 it was the first Vegan bakery in the UK and that was a retail bakery that anyone could come and buy from. This created a great deal of interest in the media and it was shortly after this that publishers started to step up to our door and see if we would be interested in doing a book. That shows that there is a growing interest and awareness in the UK? I had a twitter follower let us know that Style magazine has just quoted us one of the top Vegetarian Restaurants in the UK which is hilarious because we are not even a restaurant. You are in Brixton? Yes this is our flagship shop and thatâ€™s because I live here and if you want something new in your community then it was natural to open up on my own home turf and over the next couple of years we are looking to open more shops around the country. Brixton is a great place and it has always been on the cutting edge of great food and music.
Do you have seating in the shop or are you strictly take away? We are limited with space in our current location; we do have some seats in a covered outdoor area just on the street side of the market. The new branches we are planning will be more Cafe style so that people can sit and drink coffee and eat yummy Vegan cakes. What inspired you to get into the baking industry? It’s the classic story of the home baker that turns her hobby and passion into a business; I was transitioning from being vegetarian to being Vegan and cakes are one of my major food groups (laughs) so I had to make sure that I could keep that up. I looked around and realised there were no Vegan bakeries which is outrageous as in the US and Canada every major City has Vegan or Gluten free bakeries and it just seemed such a massive missed opportunity, so I created cakes that would satisfy my sweet tooth. My friends got really excited about my idea so I found myself opening a business with no experience in running a bakery business, it was quite an exciting and stressful time. You have a very specific Retro image Melissa, how did that come about? It’s tied into who I am really, I’ve always loved that late 50’s, early 60’s era, full of hope with people pushing the boundaries and I loved the aesthetic, my flat is exactly like my shop, the colours and the way I dress. This all meant that creating a business had to be a place I wanted to live and that’s how it came about. Where do you see Ms Cupcake in the next five years given the amount of press that you are getting? I believe everyone deserves great cake in their lives so we are very much an experiential brand, when you come into the shop everything is made on site and you see it, and smell it, which I think you wouldn’t get at your local grocery store and we were never interested in doing wholesale manufacture. We want to open a series of shops starting in Brighton and then push up north, maybe Manchester, and see how things go from there. We are looking at Franchise possibilities throughout Europe and further abroad as we have had a lot of interest in the Ms Cupcake brand in the Middle East. We have a huge growth potential that is being explored right now.
Also I loved writing the book so I want to write more and just keep creating jobs in the UK market. You can never tell where the next Vegan hotspot will be! But wherever that is it is important that people support those little gems, cafes, restaurants and shops, or they will just close. So what is your favourite from all of your creations? I don’t like to play favourites, it’s like a mummy with all of her children, but I do have some soft spots, we are doing a Bakewell style of cupcake which was really one of my first creations after experimenting with different recipes many many years back, I also love peanut butter which is part of my culture, so anything I can put peanut butter into whether it is peanut butter snap bars, peanut butter cookies or anything like that is great. Finally you have already intimated that another book may be around the corner, will it be another baking book or might we see something different? I was so surprised at how much I loved writing the book and I loved every minute of it and we are working on the new book and looking to make it bigger and perhaps include savoury foods and breads, things like that. I am also interested in sharing my experiences as a Mum starting a business from home to encourage them to perhaps start a business themselves. That is brilliant and very inspiring, your book is so vibrant and exciting to look at and as you said we eat with our eyes. Thank you, it’s interesting that Americans think it looks very British and many British friends feel it looks very American. Thank you so much for sharing with our readers at Fresh Vegan. It was a real pleasure, good luck with the magazine... www.mscupcake.co.uk Now turn the page and start baking .
From Ms Cupcakes “I’m very picky when it comes to blueberry muffins. I hate it when the blueberries bleed into the muffin – there’s something so unsettling about a blueishpurpley sponge! The easiest way around this is to drop the blueberries into the batter after spooning it into the muffin trays. This has the added bonus of distributing the berries evenly among the muffins – so no complaints from anyone when you share these around! Now if you want blue tie-dyedmuffins, by all means mix those berries in when adding your wet ingredients – they’ll taste just as good!” MAKES 12 VERY LARGE OR 20 MEDIUM MUFFINS
FOR THE CRUMBLE 100g (scant 1 cup) plain flour 50g (¼ cup) brown or demerara sugar 50g (3 tbsp + 1 tsp) dairy-free margarine
For the sponge 500g (4 cups) self-raising flour 60g (½ cup) ground almonds 1 tsp bicarbonate of soda 1 tsp baking powder 250g (1¼ cups) caster sugar 500ml (scant 2 cups) soya or rice milk 320ml (11/3 cups) light rapeseed or other flavourless oil, 2 tsp vanilla extract ½ tsp almond extract or flavouring (optional) 100g (about 60) whole blueberries handful of flaked almonds (optional) Preheat oven to 180°C/350°F/gas 4 and line your muffin trays with cases 24
To make the crumble, mix the flour, sugar and margarine together in a bowl using a spoon or your hands until you have a lumpy crumble. Set aside. In a large bowl, mix together the flour, ground almonds, bicarbonate of soda, baking powder and caster sugar. Add the milk, oil, vanilla and almond extracts and, using a metal spoon, quickly mix everything together for about 10 seconds until the ingredients are just combined. Don’t mix the batter too much, it should still be a bit lumpy. Spoon the batter evenly into your muffin cases and drop the same amount of blueberries on to each muffin (about 5 for each very large muffin or 3 for each medium-sized one). The blueberries will sink into the batter when baking. Sprinkle each muffin with the crumble. Bake in the oven for 20–25 minutes. Cool in the muffin trays on a wire rack for 10 minutes, then transfer the muffins in their cases to the rack to cool completely.
Recipes extracted from MS CUPCAKE: THE NAUGHTIEST VEGAN CAKES IN TOWN published by Square Peg. Photography © Haraala Hamilton Photography Random House 25
Deborah Durrant runs Deliciously
Raw, based in Gloucestershire UK. She runs raw chef and raw desserts training intensives, one day classes, one to one sessions and raw pop up dining events. She trained with Matthew Kenney, California and is a Qualified Chef in Advanced Raw and Living Cuisine.Â www.deliciouslyraw.co.uk
Passion Party Punch This Christmas punch will put the passion into your party. With the perfect combination of fresh ingredients every sip will be an explosion of flavour. Although be warned, you may not be able to hold yourself back from the odd high leg kick or twoâ€Ś
A citrus press and a fine grater (I use a fine Microplane)
Makes 6 - 8 glasses 4 limes 6 passion fruit 1 inch fresh root ginger 750ml (3 cups) of sparkling water or sparkling wine
Juice the limes and place the juice in the bottom of a glass pitcher jug. Finely grate the fresh ginger and add this to the lime juice. Then add the passion fruit pulp and swoosh all of the ingredients with a fork until well- combined. For a little bit of party theatre, top with sparkling water in front of your guests. Garnish the glasses with slices of limes and a grape on a cocktail stick.
Chill the sparkling water or wine. Make ice cubes. Make the drinks garnishes in advance and keep these covered in the fridge. You can juice the limes and grate the ginger in advance and keep these covered in the fridge too. 26
Mango Sparkle Everyone needs a little bit of sparkle at Christmas, donâ€™t you think? This Mango Sparkle is both indulgent and uplifting. It is also a fragrant alternative to a Christmas morning Bucks Fizz and a great all round Christmas drink. You might choose to add a little Champagne or Prosecco instead of sparkling water. Whatever you choose the crucial component is something sparkling to give it a little fizz, whilst you wallow in the Christmas spirit.
A high speed blender (I use a Blendtec) A juicer
Makes 6 - 8 glasses 250 ml (1 cup) apple juice â€“ 4 apples, juiced 250 ml (1 cup) orange juice - 4 oranges, juiced 500 ml (2 cups) mango pulp - 2 fresh mangos 3 pieces of dried mango 3 ready-to-eat dried apricots 750 ml (3 cups) of sparkling water, Champagne or Prosecco
Juice the oranges and apples. Place the juice in the blender. Peel and stone the mangoes and add the flesh to the blender. Add the dried mangoes and apricots. Blend until smooth. You should now have a juicy fruity nectar. Pour the nectar into the bottom of a champagne flute and top with sparkling water, or your fizz of choice.
Chill the sparkling water or sparkling wine. Make any drinks garnishes in advance and keep these covered in the ffridge. You can juice the oranges and blend these with the fresh mango, dried mango and apricots in advance. When you are ready to serve, add some freshly juiced apples and top with the fizz. 28
Strawberry Party Punch What could be more Christmassy than a scarlet-coloured party punch? The colour of this to me is simply Christmas in a glass. The dreamy fragrance of the strawberries, mangoes, apples and oranges is simply divine, just perfect for a little celebration at Christmas. I like to add the sparkling water at the last minute in front of guests for a touch of Christmas drama.
Equipment A blender and a juicer Ingredients Makes 6-8 glasses 250g (1Â˝ cups) fresh strawberries, chopped Â˝ mango, pulped 3 apples, juiced 1 orange, juiced 750ml (3 cups) of sparkling water or sparkling wine Orange slices To garnish: slices of orange and a strawberry, threaded on a cocktail stick
Method Blend the strawberries with the mango. Juice the apples and the orange and add this to the strawberry and mango mix and blend again. Place the strawberry mixture in the bottom of a glass pitcher jug. Add some slices of orange on the top of the mixture. For a little bit of party drama, top with sparkling water in front of your guests.
The Organic Wine People Vintage Roots is the UK’s leading Wine specialist and has been around, sampling, tasting and seeking out the best in Organic, Vegan, Vegetarian and Biodynamic since 1986, that’s 27 years in their field, these guys know what they are talking about and have researched, tasted, tested and had passion for what they do since there first days touring around France. I first heard of them when I lived in Bath and worked for Harvest circa 1995 or 18 years ago. I remember they would come and drop off wines in the evening for the small rack we would sell in Harvest. Being one of the staff there I could have their amazing wine at a discount for staff, excellent as working in a co-op was not very well paid for the newbies back in those days. So at the weekend I would treat myself with a great bottle of wine knowing it was both chemical free and was Vegetarian. Vintage Roots has come from selling just a few wines to stocking over 350, wines beers and spirits. I was not Vegan back then but it was the first time I realised that the ingredients in Wine were not Vegetarian nor Vegan, this was a shock to me and had no idea that animal derived products were used in wine. The list is longer than people may realise. Back then living in Bath the access to Organic was incredible and had never thought about Organic Wines but I was sold as the wines I had access to were very, very good indeed and the lack of fogginess the next day was a bonus. Names popped up, such as “finings”, substances used close to the completion of the processing of brewing wine, beer, and various nonalcoholic juice beverages, they are used to give clarity or improve flavour, things like egg whites, blood (not in US or Europe), milk, fish swimbladder derivatives, and Irish moss, have all been used as finings. I was shocked!, even if I hadn’t been vegetarian at that time this would have put me right off. Why all these chemicals in wine?, it’s just grapes right...? I wanted purer, cleaner and ethical wines and as an added advantage they really did taste better. Vintage Roots has very clearly marked symbols on their website, with lots of information on Wine, Champagne, Lagers, beers, spirits and mixers and a selection of juices, teas and books. After I left Bath I never had the choice or selectionI had become use to I then met my husband and moved to Forres in Scotland where we were able to buy from the shop in the Findhorn Community.
Wines from Sting and Trudy Styler
We visited the shop at the Findhorn Foundation who stocked a large selection of their range. It’s not enough for a Wine to just be Organic/Vegan/Vegetarian and Biodynamic it has to taste good and we tried them all. My favourite actually was the Champagne I had for my 40th, the “Fleury Carte Rouge”, beautiful, crisp, and clear that will give any well known Champagne a run for their money, I also recommend the Fluery Blanc de Noir. Neil of Vintage Roots told me about the wines they have that are lower in sulphur or have no sulphur (seen on the wine label as Sulphites) at all. Labelling, unless you know what you are looking for can be a mine field “contains sulphites” is a very common sight. Its main functions are to inhibit or kill unwanted yeasts and bacteria, and to protect wine from oxidation. The feeling of having headaches, fogginess is associated with the sulphites in wine. Article by Jacqui Deoir
“23 years on, and I still get a huge buzz out of running Vintage Roots” Never a dull moment and I’m proud of what we’ve achieved and where we are heading. I don’t have to preach the benefits of ‘organic’ any more people know what organic wine is about nowadays; I just say ‘taste that”
“My 1st big break”
Either selling our first van load of 60 cases in the first 2 months of business - way beyond what we expected - or possibly selling about 2,000 cases of a red called Albaric (VPD du Gard) into Peter Dominics as it then was, in the late 80’s.... it was a BIG deal way back then!
Readers offer is only available in the UK. Visit their website for great wines and beers. www.vintageroots.co.uk 33
The Coven in Hallgate Wigan, Greater Manchester a friendly place where people meet and spend some quiet time enjoying a wide range of delicious food and drink. Sue and her daughter Eleanor took over The Coven November 2012, already a customer they loved the friendly relaxed vibe and great vegetarian food. Running the restaurant helped Sue to fully become vegetarian and Eleanor is a commited Vegan. The Vegetarian menu can be adapted to Vegan and there are already Vegan dishes especially the desserts and cakes. The weekend offers a special 3 course meal with more Vegan and Raw Vegan food on offer, book early, tables are limited. www.thecoven.moonfruit.com
Chestnut Pate This is a firm festive favourite at The Coven. There are people who have asked for it all year but I’m determined to keep it to the Christmas period. The most avid fan enjoys it with a pot of red berry tea. It certainly smells like Christmas
Ingredients 400g vacuum packed chestnuts roughly chopped ( or merchant gourmet hydrated) ½ red onion finely chopped 1 clove garlic Balsamic vinegar 1 tspn chopped sage, fresh if possible Tamari Agave Freshly ground black pepper Optional – a handful of dried cranberries Olive oil Hot water
Recipe Gently cook the onions and garlic together until soft in a little oil with a tspn of agave/ maple syrup/yacon, a few grinds of black pepper and a dash of tamari. Add the chestnuts, sage and, if you’re using them, the dried cranberries. Stir until the chestnuts are breaking down and heated through. You will need to keep adding small amounts of hot water to prevent sticking as the chestnuts do become a little claggy.
When you are happy that the chestnuts are cooked through add enough hot water to loosen your mixture use a stick blender/food processor to create the finished consistency.
Set aside to cool. Once cooled you can blend the mixture to the consistency you prefer, adding small amounts of cold water as you go. Coarse or smooth, it’s up to you. If you’ve used dried cranberries and they break up too much you could always stir in a few more whole ones. They’ll be softer if you soak them for an hour or two first. Taste and adjust seasoning to your taste.
Ingredients 250g fresh or frozen cranberries 100ml orange juice freshly squeezed or from a carton 100g Light muscavado fair trade sugar
Bring the juice and sugar to the boil in a pan. Add the berries. Return to the boil then simmer, stirring occasionally, for 5-10 mins until the berries are tender. Some will burst but that’s ok. Keep any eye on it as you do want some whole berries, too. Taste as it cooks, being careful not to burn yourself. Berries can vary in sourness and if you need to add additional sugar it is better if it is added during cooking rather than stirred in at the end. Cool and store in the fridge in an airtight container. It keeps well for up to a week.
A few fine strips of orange zest in the mixture look pretty and add some texture. A splash of alcohol is nice but add at the beginning so that the edge of it has time to be mellowed as your sauce cooks.
The Big Strawberry Stoke-on-Trent’s first Vegan café. Opened in November 2011 by entrepreneur Charli Corri (who was 19 at the time) after she and her partner found it difficult to find places to eat out. Today it stands as the only all-vegan eatery in Staffordshire, and is social hub for like-minded people in the area. The goal of this venture is to offer hearty vegan food at good prices, and to provide information and support to people interested in vegetarianism and veganism. www.thebigstrawberry.co.uk
Mushroom & Ale Christmas Pie No Huff ‘n’ Puff Pastry 250g self raising flour 1 tsp fine salt 250g Biona (ethically sourced) Margarine sat at room temperature for 5 minutes 150ml ice-cold water
Method: Sift the flour and salt into a large bowl from a height, to oxygenate the flour. Roughly break the margarine in small knobs, add them to the bowl and rub them in by hand. You need to see small chunks of margarine. Make a well in the bowl and pour in about two-thirds of the water and mix by hand gently to form a dough. Cover with clear film rest in the refrigerator for 25 minutes. Try to keep the shape as rectangular as possible, and try not to overwork the dough; you should have a marbled pattern with the margarine. When cooled, place onto a floured board, knead gently and form into a smooth rectangle. Roll the dough, moving the away from you, never towards you. Fold the dough like a letter, the top third downwards, and the bottom third over that, to create a rectangle which is the third of the size of its original. 36
Turn the dough around to roll out into a large rectangle once again, then fold into thirds as before. Still as a small block, cover with clear film and chill for at least 20 minutes before finally rolling out to use. Roll only once, as overworking will diminish the layers, and you will need to fold it once again if you are not careful. Prepare your puff pastry before beginning, as it will need to cool.
Mushroom & Ale Christmas Pie For the filling: 2 heaped cups of Button Mushrooms 100g Tofu, deep-fried till browned (average 1 block) ½ Bottle Robinson’s Old Tom Ale (or any other strong vegan ale) 1 cup Gravy (home-made or prepared granules) Salt and pepper Plenty of vegan margarine for all sorts of things. A little bit of soya milk (if you like! Method Preheat your oven to 170°c. Cut your mushrooms into approximately 4 slices, and lay out onto a lined baking tray. Grill your mushrooms, until they have dried to less than half their original size.This way they can readily soak up the flavours of the ale. Alternatively, use store-bought dried mushrooms, or dry at home if you have a dehydrator. Melt a good sized knob of margarine in a large, non-metallic container (like a jug), then add your crispy tofu, and dried mushrooms, leaving them to soak for 2-3 minutes. Add half the bottle of ale to the mushrooms, and stir well into the melted margarine. Season with a little salt and pepper to taste, we like freshly cracked red and black peppercorns.
Add your chosen gravy, mixing into the margarine to create your perfect pie filling! For our recipe, weâ€™ve used a pie-sized springform tin, but any one-portion pie dish will be suitable. Roll out your pastry to around 3mm thick, and push the rolled dough into the dish (leave ungreased if using a metal dish, but grease and flour if using ceramic). Spoon the filling onto the pastry, pushing the filling down to press the pastry base firmly against the dish. Once filled, cut out a circular piece of pastry of a size larger than the dish. Place this top onto the pie and press the base and top together firmly with wet fingers, to get a good bond. Tidy by carefully cutting the excess pastry from the edge of the dish.Â Embellish the pie top with a pastry shape if you like, then paint with melted margarine and a splash of soya milk. Bake for 20 minutes, or until crisp and golden brown, flaking when pushed gently in the centre. Serve with creamy mashed potato and winter greens 39
The history of The Good Apple by Donna
Iâ€™m a vegetarian of over 13 years but my family are from Hong Kong so I grew up with a lot of meat in my diet. During my student days I realised the vegetarian option seemed extremely desirable! These days nearly everyone I know is vegetarian, vegan or has been a vegetarian at some point. There is still an incredibly poor choice for vegetarians where we live and pretty much nonexistent for vegans. I started a small coffee shop in Sunderland city centre in June this year and we served food for vegetarians and vegans. We donâ€™t serve any meat, although there is the occasional fish item on the menu. Our cakes are always vegan where possible and weâ€™re starting to make more gluten free choices as well. It is interesting to see people walk through the door and back out again because they see the word vegan! It has some negative connotations for some reason. It is very sad but luckily we have had such a lot of good feedback too. I feel lucky that I am doing something that I love and feel passionate about and that the majority of people appreciate that you are making so much effort to provide a service. www.goodapplecafe.co.uk
Butternut, Pistachio and Cashew Nut Roast Ingredients
1 large butternut squash 2 cloves garlic, minced Pinch of chilli flakes Few sprigs thyme Salt and pepper 2 tbs olive oil 1 tbs ground flaxseed 3 tbs cold water 125g raw cashew nuts 100g shelled pistachios
1-2 tbs olive oil 1 large onion, finely diced 1 leek, thinly sliced 1 large red pepper, diced 3 cloves garlic, minced 100g wholemeal breadcrumbs 2 tbs chopped parsley Few sprigs rosemary Pinch nutmeg Salt and pepper
First we roast the Butternut. Preheat oven 200°C. Halve the squash and scoop out the seeds. score the butternut with a sharp knife. In a small bowl combine chilli flakes, garlic, thyme, olive oil and season to taste. Use a pastry brush to apply this mixture evenly all over your butternut halves. Bake for 45 mins - 1 hour. You may wish to check it halfway through and re-baste it with the marinade. Once cooked, let it cool before removing the flesh with a metal spoon and reserve for later.
While the butternut is roasting, toast your cashews in a heavy pan over a moderate heat for 5-10 mins, turning them frequently. Do them in 2 batches to get an even colour. Once cooled, roughly chop and set aside. Mix together the flaxseed and 3 tbs water and set aside 10 mins. In a large pan gently fry the onions in the olive oil until translucent, add leeks, red peppers and garlic. Cook for further 5-10 mins stirring occasionally. Tip the cooked vegetables into a large mixing bowl. Stir in the cooked butternut chunks, breadcrumbs, cashews and pistachios (roughly chopped), parsley, nutmeg, rosemary and seasoning. Add the flaxseed mixture - which should be quite gelatinous. Spoon the mixture into a prepared loaf tin and smooth over. Cover with lightly greased foil and bake in 190°c oven for 30 mins. Remove foil and bake for a further 30 mins or until nice and golden brown. Serve with your favourite festive veggies, cranberry sauce and mushroom gravy! Mmmm
Obsessed with tea
by Jacqui Deoir
I have an ongoing obsession with tea
that started in the late 80’s. I could access the most abundant natural form of leaf teas, dried and stored in large wooden drawers from Realfoods in Broughton Road Edinburgh. I was at the time living 40 miles SW of Edinburgh. I lived in a community with my boyfriend who was influenced by Zen Buddhism and the art of making Tea. A treat on our weekly journey to buy food for our commune of fellow artists, musicians and cooks, was to drink lemon verbena tea with homemade vegan banana bread or perhaps jasmine or bucca, simple pleasures that still capture those memories today. I loved Lemon Verbena and Bucca teas, bought loose from Realfoods, a ritual in itself. The deep glass fronted wooden drawers with all those teas was magic to the eye, and filled me with pleasure and anticipation for our return home and a steaming cup of tea. Years later I was still drinking Tea, but Realfoods had transitioned over to packaged tea in small boxes which did not excite me in the slightest. The Tea revolution began once again in 2008 at Loopy Lorna’s in Morningside. When they opened I was thrilled, not only were my Tea days being rekindled with loose fresh teas, instead of bags,but also in the very tea shop I used to go to as a girl when I was a boarder St. Hilary’s, Fabulous.
For millennia, people have been brewing the leaves, fruits, flowers and roots of many plants for sustenance, enjoyment and healing - such as hibiscus and chamomile from the Nile Valley, mate and pao d’arco from South America, vine tea and liquorice from China, as well as plants closer to home such as nettle and elderflower. 44
Black, green and white teas all come from the same plant,Â Camellia sinensis and today we have some wonderfully amazing Tea houses celebrating Tea, not just the regular cuppa with processed sugar and milk or the age old Earl Grey (which I love). We have bridged over, and it has become celebrated to drink herbal drinks like proper mint tea from Morocco, green teas in variety from pearl jasmine, Formosa gunpower tea, Sencha Kirishima, we have Black teas, yellow teas, white tea, oolong, the list is endless and must be brewed at the correct temperature.Â The good tea shops/cafes have 2 different water kettles one for your black teas and one for the more delicate herbal flower and green teas, so as not to scold the tea instead enhancing the delicate aromaâ€™s and flavours of your favourite cuppa. Who discovered tea? There are various legends surrounding the origins of tea. Perhaps the most famous is the Chinese story of Shen Nung, the emperor and renowned herbalist, who was boiling his drinking water when leaves from a nearby tea shrub blew into the cauldron. He tasted the resulting brew, and the beverage of tea was born.
The Boston Tea Party Nowadays tea is thoroughly associated with us British, and taking time for a cup of tea is considered by millions the drink of choice in a crisis, tea heals and soothes in times of need. It seems a little incongruous to remember that a little over 250 years ago, tea was such a hot political issue in America that it led to an event that changed history forever. This was the infamous Boston Tea Party, a protest against tea duties in December 1773 that sparked off the American War of Independence and so eventually led to the U.S.A becoming an independent nation instead of a group of British colonies. See how important tea is! Do not mess with the humble tea leaf!! So seeing as I am a BIG drinker of tea I decided to search for more Tea Houses in the UK and with that thought I would start with one I know who also has Vegan food options for lunch and a selection of vegan cakes to tempt you, I mean you must have cake with tea. So find on these pages a Tea house from up North ! or should I say the north east of England, NewcastleÂ for those of you who never venture North.....shame on you, much pleasure and cups of tea to be drunk await North of the Border!
Tea Sutra Teahouse and Wellness Therapy Room 1st Floor, 2 Leazes Park Road, Newcastle upon Tyne
was brought into being by Akuppa and Yoshi. Yoshi imbibed quality teas from his infancy in Tokyo (we would say with his mother’s milk, but green tea would not work really with that). Akuppa’s childhood experience of tea was mostly limited to gluing the backs of PG Tips tea cards, but a tea epiphany occurred some years later in a certain small teahouse in the Gothic quarter of Barcelona. Struck by the owner’s refusal to sell coffee, on the grounds that it would disturb the aroma of the tea, (which it does) he realised that tea was not just a drink, but an atmosphere, an aesthetic and a way of life. This started a quest that led to the west end of Glasgow, around the narrow streets of old Prague and eventually back to Newcastle. And so it was that, in August 2011, in Newcastle upon Tyne the city of Earl Grey, a world teahouse opened its doors - its lineage tracing back to the old Cha-Mise of Japan, as well as to the eclectically Oriental subterranean tchaiovna of Bohemia. What these two have in common is not only an appreciation of fine tea, but also a long association with calm contemplation, convivial conversation and wellbeing. The inclusion of the Wellness Therapy Rooms was thus a natural one, drawing originally from Yoshi’s training in the healing arts of Thai traditional massage. Tea Sutra sells a large array of Teas in beautifully presented tea pots, from infusion pots to elephant and camel tea pots,with over a 100 different varieties including a large Japanese collection all set in a oriental haven. You can enjoy vegetarian and vegan food for lunch, and there is a very good selection of vegan cakes and delicious raw vegan cakes to tempt your palette then sit and relax letting the days worries wash over you by by choosing from one of the many therapies on offer. What could be better than to be in the heart of the City in a tranquil soothing environment. You can purchase any of the teas to take home with you along with a selection of tea pots. And if you are unable to visit in person you can purchase your teas on-line, great to add to a gift hamper. www.teasutra.co.uk
Nut Cheeses Madeleine Van Zwanenberg
I started to look at the foods I ate about 6 years ago. I had a deeply held belief that food was the reason for many of the health related symptoms I saw in myself and others. I started by reading about acid and alkaline blood from Dr Robert O Young and decided to dive in and make some changes. I was impressed and thrilled, but I did find the alkaline way of eating too restrictive for me. I love, love food and wanted to eat lots of delicious, different kinds of things which led me to raw foods. “Holy Cannoli” – I was so excited by what I saw, I immediately signed up for a raw food class with Russell James and another with Lisa Simpson. I wanted to learn how to make all the beautiful foods I was looking at. I also wanted to spread the word to more people, to sit down and share food with like minded folk, so I set up The North East Raw Food Meet Up Group. We meet once a month to share food and learn from each other as well as offering support to newbies. I have been around catering for many years off and on and I can honestly say that I love the challenges that raw foods bring to the kitchen. They can be as simple as a fruit salad or as complex as a Tiramisu. What’s not to love? I may be an OAP on the outside, but inside I am still a bright young thing with a curiosity to learn some- thing new every day. Especially if it’s about food www.facebook.com/groups/northeastvegans www.rawfoodsnortheast.co.uk Making your own Nut Cheeses
When I first started eating a high raw diet the one thing I knew I could never live without was cheese. I started to experiment with the different kinds of nut cheeses available. I first blended soaked cashews or almonds with a yellow pepper and some nutritional yeast, a little lemon juice and some sea salt. This wasn’t bad at all. It was like a slightly dense savoury cream cheese and I was very happy to have something I could spread on my crackers. 48
I changed the flavours around trying spices, curry powder, pesto and dried onion and garlic powders. All good. What I didn’t know about was fermentation. Could simple nut cheeses ferment? I decided to have a go and yes, they do ferment. By leaving them to ferment for different times, it is possible to change the taste. Lacto bacillus is in the air but it’s just not reliable to replicate a cheese by guessing if the air has more or less bacteria in it today. I looked at Probiotics, I bought an expensive bottle of powdered probiotics which had to be kept in the fridge. You can also buy capsules of the powder and these are cheaper and seem to work well too. The resultant cheeses held their shape better, you could press them and it was possible to create a rind by dehydrating them gently. I was excited as I was gradually adding different cheeses to my larder. So far all the cheeses I had made were 100% vegan and raw. However, I came across a recipe which used agar agar and made a cheese you could cut into slices! Agar agar is made from a sea weed and is used in vegan food where you want something to set and have body. It is not raw as you have to cook it to use it. I thought it was worth a try because I just loved the look of those slices. Agar agar is tasteless so it doesn’t spoil the finished taste of the cheese. My cheesey life was marching ahead and I loved these cheeses. I even poured them into small round moulds and made individual ones that you could use for parties in between sliced tomatoes for a Caprese salad. They set very fast and stayed set at room temperature which was a bonus. They also used far less nuts than the creamy dense fermented cheeses which was better for me and my waist line but they weren’t 100% raw. I thought I would give you a festive cheese that would look good on your table over the Christmas time. It has fresh cranberries in it which are seasonal, and if you like it, you can make sure you have some in the freezer so you can make it at other times of the year too. You could even try making it with dried cranberries but they are very sweet and may not be to your taste. If you do use dried cranberries you won’t need the agave. 50
Cranberry and Walnut Cheese Ingredients: 2 cups of cashews, soaked overnight 1 cup of water 1 teaspoon of probiotics 1 cup of chopped fresh or frozen cranberries ½ teaspoon of pink Himalayan salt 2 teaspoons of agave syrup 1 cup of chopped walnuts Method: Drain the cashews and put in a high speed blender with the probiotics and water and blend until smooth. Line your strainer with some cheesecloth and pour the mixture in. Place a weight on top and let it “cure” for 24-36 hours in your kitchen. You may need to taste it after 24 hours and see if it is sharp enough for you. Remove from the cheesecloth and add the salt, chopped cranberries and agave syrup. Put a ring mould onto your dehydrator tray with a teflex sheet on it. Sprinkle in half of the walnuts. Spoon in your cheese mixture and cover with the rest of the walnuts. Dehydrate for approximately 12 hours at 105°F or 41°C Gently remove the ring mould and dehydrate for another 5 hours. Allow to cool and then keep in a plastic box in the fridge. It should keep for at least 1 week. You can serve it on a bed of rosemary or other sweet herbs with some lovely crackers. 51
Crunchy Carrot Crackers Ingredients: 1 Cup of ground golden linseeds 1/2 Cup of whole golden linseeds 1/2 Cup of sesame seeds 2 Cups of carrot pulp 1/2 Cup of pumpkin seeds 1/2 Cup of sunflower seeds 1 teaspoon pink Himalayan salt 1 teaspoon cumin powder 1.5 cups of water
Method: Place all the ingredients in a large mixing bowl, gradually add the water till you have a thick batter then let the mixture sit for 15 minutes until it begins to gel Divide the mixture between 2 dehydrator trays, spread it out until it is approx 1cm thick, score the mixture into whatever biscuit shapes you like then Dehydrate at 140 for 1 hour then reduce to 115 for a further 4 hours Flip the crackers onto another tray and peel off the teflex sheet Dehydrate a further 8 hours (approx) until the crackers are nice and crunchy When they are cool, break up into separate crackers and store in an airtight container.Â They will keep for several weeks (if you are lucky!)
Chef Christopher Bryan Pulidio-Downey was born in Venezuela and moved to the UK 10 years ago where he now runs Bej Restaurant with his partner Kerry Kurphy, who manages the restaurant and the front of house. Both Christopher and Kerry have been vegan for around 2 years now after seeing Gary Yourofsky’s lecture on Youtube. Very passionate about vegan living and the good that can be done through their restaurant, they are now getting established and becoming well known in the area for their fundraising and charity events with plans to do more. All of the items on the menu can be made vegan, just ask. They have a great selection of vegan cheeses and all wines, alcohol and beers in the restaurant are vegan and organic. www.bejrestaurants.co.uk
Wild rice, mango and tempeh salad Two generous starter portions
Ingredients 125 g wild rice 110 g of plain tempeh half oak leaf lettuce hand full of rocket leafs hand full of baby spinach one third of a cucumber peeled and sliced finely half a carrot sliced and then sliced into strips 1 pealed mango sliced finely Red amaranth for garnish or herb of choice celery peeled and sliced on diagonal
For the marinade and dressing 1 red chilli deseeded and chopped finely 1 lime rolled to release juices and juiced 2 garlic cloves crushed Fresh coriander to taste Sesame oil to taste Soy sauce to taste 1 tbspn of tamarind paste 1 tbspn of agave/maple syrup 54
Keep the marinade to dress leaves later. cook rice in 2/600ml cups of water till tender once cooked, remove from heat and cool the rice in icy water and drain place all lettuce in a mixing bowl and dress with half the dressing cook the tempeh as preferred (I like to chargrill it as it gives a nice colour) place your lettuce leaves, spinach and rocket in a serving dish Add the rice, cucumber, carrot, apart from the tempeh and dress with the other half of the dressing place the rest of the mix on top of the leaves and finish with the tempeh placed decoratively on the top of the salad Add sesame seeds and more red amaranth to garnish (if you really want to impress, go to your nearest Thai or Chinese supermarket and buy some edible flowers and use for garnish, or toast half the rice till crispy for extra texture).
Roasted Butternut Squash Risotto 1 butternut squash halved 1 cup/190g/6oz of risotto 600ml of stock of choice 1/3 of a leek 1 small onion Thyme to taste 4 garlic cloves herbs for garnish 2 tblspn olive oil tbspn of vegan margarine
For the squash cut the squash in half lengthways, take the seeds and any unwanted bits out of the bottom. Make small incisions with a knife all over the inside of the squash add the margarine, 2 garlic cloves and thyme all over the inside of the squash. Cover with tin foil and bake for 30-40 minutes at 200c/gas 6/fan 180 until soft
For the risotto Dice the shallots finely along with the leek, add the oil to the frying pan and fry, add the garlic and thyme and sweat until translucent www.bejrestaurants.co.uk
Add the risotto rice and coat the rice well for about 2 minutes at medium heat before adding the stock a bit at a time until creamy. You may need to add more boiled water, dependent on how runny you prefer your risotto. When the rice is almost cooked, scoop out the centre of the squash and add this to the risotto, turn the heat off, add some vegan margarine to give creaminess, stir until dissolved and season to taste Spoon the risotto into the hollowed out squash and garnish with some herbs (parsley, micro celery, red amaranth, garlic chives, etc)
Now turn the page for an amazing Cheeseless Cheescake...
Mango cheeseless Cheesecake enough to make 3
for the base 1 cup of walnuts 1/3 of a cup of agave/maple syrup 4 dried dates Place all ingredients for base in a food processor and blend until all ingredients are bound together and place in a dish for later.
For the filling 1 carton of silken tofu ½ a cup of coconut oil ½ a cup of icing sugar 1 dessert spoon of vanilla extract (I soak a vanilla pod in vanilla extract for more flavour) Add all the ingredients for filling in a blender and blend till smooth then leave in the fridge to set for at least 4hrs or overnight.
For the topping 1 Mango peeled, halved and sliced. Blend half the mango till smooth then mix with the rest of the mango pieces Place base in bottom of glass, then add the silken tofu, then the pureed mango and slices www.bejrestaurants.co.uk
My Journey – by Vegan Vox I am Vegan Vox. I am almost thirty-seven years old, and on my thirty-sixth birthday I made the long-time coming decision to become vegan. But this story begins thirty years ago really. When I was six years old, my grandmother’s best friend was a farmer. Every year in the springtime, we would drive out in the car, myself, my Nan and Granddad to the farm during lambing season and I would get to play with the lambs, cuddle them, hold them and occasionally bottle feed any orphan or rejected lambs. This was one of the highlights of my year and something I really looked forward to. I came from a very animal-friendly family (although all meat-eaters) we raised money for local animal shelters, animal rescue charities and always had rescue animals sharing our home. Being six years old, it had never occurred to me that these beautiful creatures that I fed on the farm were the same thing my family served me for dinner. This particular year, after me rushing over to my Granddad to tell him how lovely the lambs were, he made a wry comment about how they would be even lovelier with mint sauce. I burst into tears and begged my Nan to tell me that these were not the ‘lamb’ I ate with my Sunday roast. Of course, she couldn’t lie to me and whilst shooting evil looks at my grandfather she tried to explain where all of the meat comes from, I was absolutely distraught. I cried all the way home and sobbed myself to sleep. When my mum and dad came to pick me up the next morning, I begged them to let me have all of the lambs as pets and never to make me eat them again. Thus began my journey to vegetarianism. It started with lamb at the age of six and as I got older and realised about other animals, I began excluding them from my diet or refusing to eat them. I watched a documentary at eleven years old about factory farming practices and made the decision to become totally vegetarian. 60
I remember my parents thinking that it was a phase and maybe some of my friends at school were doing it and it would soon pass, so they played along with it and didn’t serve me any meat from that day. Early on, there were very few vegetarian meat substitutes and my family had little knowledge of vegetarian diets so I ate what the family ate, but without the meat. My mum took me to the doctor and asked if there were any supplements I should be having and he put me on iron tablets. I have been vegetarian ever since and I am still the only member of my family (immediate and extended) who doesn’t eat meat or fish. However, I have since married a wonderful vegetarian man. Being vegetarian in the late 1980s in the suburbs area of Birmingham was difficult. At school they had no vegetarian options so I would take cheese or Marmite sandwiches in my lunchbox. My friends were used to me being the animal activist and supported my decision but none of them joined me. I wore vegan Doctor Martin boots to school and bought my toiletries from The Body Shop. We had no internet, no social media and no forums. There were no vegetarian cook books in my local library and there were no health food stores nearby. I had to learn to cook as a young teenager or be served plates of vegetables and cheese for every meal! I started to experiment in the kitchen from this young age and when I left home at eighteen, I could cook wholesome and tasty vegetarian food. What made me become vegan? I have an allergy to eggs and I have not drunk milk since I was small. I very rarely ate yogurts as they tasted too much like milk and have always avoided animal by-products; leather, gelatine, food colourings, rennet and suet and always sourced cruelty-free beauty products since the day I became vegetarian. I only ever ate honey as an ingredient, never on its own and I don’t like wine or beer and so that just left my two vices – chocolate and cheese! I will get this out of the way now – My name is Vegan Vox and I am a cheesaholic! This is the sole reason that for the last few years every time I met anyone new and described my dietary habits, they would say “oh, so you’re practically vegan then?” And the niggling addict inside me would ignore them and say, but you can’t live without cheese.
So I would bury my guilt, avoid reading too much about the dairy industry and carry on eating cheese with everything. And I mean everything. Soft cheese, cheese sauce, cream cheese, cheese spread, mature cheese, cheese with crackers, even those awful cheese slices you serve with burgers. I truly believed that even if I could handle switching to dark chocolate I could never give up cheese, and I hear so many other people say the same thing. So what has changed? Well last year I went to the West Midlands Vegan Festival in Wolverhampton and was inspired by the range of choices for vegans available now which didn’t even exist when I became vegetarian. There are vegan cupcakes, sausages, spreads, milk and yes...cheese. So I had a long hard think about it and decided to ditch the cheese (and all other dairy) for good in January 2013 and become fully vegan. It wasn’t easy at first, and the cheese devil on my shoulder has taunted me several times, but I have made a commitment and if I truly want to be a supporter of animal rights and welfare then it felt hypocritical continuing to eat dairy products . This is when I decided to start Vegan Vox Blog. I felt that I cannot be the only one who has fought their cheese addiction or maybe people are still battling theirs and thinking about becoming vegan. Also, I was the resident vegetarian expert amongst friends and family after my quarter of a century commitment so always felt like I had the answers, recipes, knew what to look for on labels etc. Now all of a sudden, I felt like the new kid at school, I am learning as I go along how to veganise my meals, what is and isn’t vegan friendly and thought a blog would help others to share in this new journey with me. Vegan Vox is exactly that - a vegan voice (vox is Latin for voice); it is a vegan lifestyle blog, sharing my journey with you. There are recipes, food reviews, travelling as a vegan posts, restaurant reviews, events, vegan friendly companies I have found or products
I am trying, the never-ending search for good cheese substitutes and everyday ordinary supermarket items which I have discovered are vegan and how you can build them into any diet or lifestyle. I am not a health freak, I love junk food as well as healthy food, I love puddings and cakes and chocolate and I probably should exercise more but I just want to share with you that anyone can become vegan. Vegans come in all shapes, sizes, ages, colours, religions, genders and sexualities. The one unifying feature is compassion for all living beings and thatâ€™s not a bad place to start! Some of my recipes available on the Veganvox blog. veganvoxblog.blogspot.com
Charity Gifts The festive season is a bitter sweet period where we are often giving gifts to friends and family who probably need very little whilst our thoughts may turn to those less fortunate . So consider a charitable gift instead , and we have suggested some charity projects that you may be less familiar with that need our help.
ANIMAL AID Animal Aid is the UK’s largest animal rights group and one of the longest established in the world, having been founded in 1977. Animal Aid campaign peacefully against all forms of animal abuse and promote a cruelty-free lifestyle. They investigate and expose animal cruelty, and there undercover investigations and other evidence are often used by the media, bringing these issues to public attention. You can donate from as little as you like or are able to afford www.animalaidshop.org.uk/forms/donate.htm
SHROPSHIRE CAT RESCUE Is a voluntary registered charity that care for and re-home unwanted cats and kittens. To educate the public on responsible cat ownership (including the benefits of having one’s pet neutered) and to arrange for colonies of feral cats to be neutered and returned to site. They also help with lost cats and kitten on their website as well as found cats and kittens in the area. All voluntary and some work around the clock to ensure the safety of the feline species. There are various ingenious ways you can help this charity. Text from £1-10 donate items to there 2 shops, purchase items on there Ebay shop and a wish list on Amazon, see the website for more details www.shropshirecatrescue.co.uk 64
Charity Gifts WILD FUTURES Dedicated to the protection of primates, Wild Futures campaigns to end the primate pet trade. The Monkey Sanctuary is there flagship store in Cornwall UK. There is “an adopt a Monkey” scheme which there is a link to below. Please do check out Wild Futures and think about adopting a monkey, which is a great way to support the charity and protect primates for the future. Donations start from £15 or Adopt a Monkey from £36 www.wildfutures.org
Without Exploiting Animals VEGFAM helps people overseas by providing funds for self-supporting, sustainable food projects and the provision of safe drinking water. They fund ethically sound plant-food projects, which do not exploit animals or the environment: seeds and tools for vegetable growing, fruit and nut tree planting, irrigation and water wells. Also, emergency feeding in times of crisis. VEGFAM funded projects are carried out by organisations who are committed to helping their fellow human beings in practical and sustainable ways - helping people who are often out of reach of the major charities. They rely totally on donations from supporters and do not receive funding from any other source. For every £1 general donation received, 90p is spent directly on projects. In recent years, our famine relief projects have benefited: flood and earthquake survivors (including tsunami), HIV/AIDS sufferers, homeless people, marginalised communities, maternity homes, orphanages, refugees, schools and colleges. Villagers and tribal people have also been helped. www.vegfamcharity.org.uk/ 65
Loving Ourselves too
Interview with Anna Middleton from Rawsome It was very inspiring to talk with Anna about dietary choices we make particularly when we choose to follow a Vegetarian or Vegan lifestyle for compassionate reasons and can easily forget to also look after ourselves. Vegan options for many can mean too many processed products and not enough natural food. As Anna feels, more vegetables and a good relationship with food is healthy for everyone to consider. Please share your journey with the readers of Fresh Vegan. I was very fortunate to spend a few years away travelling with over a year spent in India during which time I had stopped eating meat purely from a health point of view. After 6 months of being vegetarian and also living in close proximity with animals and feeding cows on a daily basis, my viewpoint completely shifted and for the first time it really sunk in that what I was putting into my body had given up it’s life, from that moment I have never been able to look at meat the same way. I then headed to New Zealand and spent a month on a yoga retreat where the food was not only vegetarian; it was mainly vegan (with some fresh raw milk once a week) and was also free from gluten, sugar and caffeine. This was a real revelation to me and I started to learn about how different foods can make us think and feel and how our choices affect not only our health but impact upon other living beings and the planet on which we live. In a really short space of time I had given up virtually everything. I used to eat - meat, fish, diary, wheat, gluten, sugar, caffeine and smoking. This had a huge impact on me and the people around me, this was the beginning of learning just how much of our thoughts and emotions can affect our health.
There were occasions I found it very difficult to manage the ideals I had set up for myself and would be incredibly hard on myself if I made a choice which I felt was an unhealthy and uncompassionate - like eating cheese, fish or eggs.
One occasion, at a family dinner, opened my eyes to the power of emotion on the responses of the body, I ate potatoes only to find they had been cooked in goose fat and was violently sick for two day, then I realised I had caused the sickness not the goose fat, I had eaten it before and not been sick. At that point I decided to not compartmentalise myself as raw, or vegan or vegetarian or even just organic, but more importantly to eat natural whole foods and to minimise the amount of processed foods I ate and to cause the least amount of suffering as possible. I’m really passionate about health and enjoy helping others make healthier choices. What works for one person may not work for someone else and it’s not for me to judge anyone else’s choice but to help educate in a compassionate way. When I give workshops and teach, I feel that if someone walks away and considers buying organic meat or dairy from a local farmer, it’s a better choice than contributing toward the horrific farming industry and if someone is able to incorporate a green juice or smoothie or have one day a week eating fresh fruit and vegetables then that’s a great step in the right direction. I meet a lot of people who have made dietary choices because they are compassionate towards animals but haven’t thought about the impact the food choices they are making are having on their own health or on the health of the planet. Following a strict vegan diet may leave us deficient in a few nutrients (specifically B12, K2 and D3 and EPA/DHA) but we now live at a wonderful time where we have access to nutrient dense super foods and good quality organic vegan supplements so we can also look after our own health whilst making compassionate choices. Taking supplements may not be everyone’s options and so for some; it feels more natural to incorporate some eggs or raw dairy into the diet. 67
At what point did Raw food come into your journey? Whilst on a juice fast in Thailand, I met lots of people who followed a raw food diet and was interested in finding out more. I also learnt a lot about eating raw in different climates it may work fine for people living in warmer countries or who feel the heat and have warmer constitutions but not for someone who feels the cold living in winter in the UK. After returning from travelling I studied Holistic Nutrition and learnt about the Traditional Chinese Medicine view of food and healing, and also how raw foods are a fantastic tool for cleansing and reconnecting with ourselves and our environment. Healthy food isn’t just about eating raw food it’s about coming back to natural foods and clean food that doesn’t put a lot of stress on the body. I do think that eating raw food and incorporating a lot of raw green vegetables in our diet, does something fundamental to the body and seems to realign the whole or our being, life just seems to flow and fall into place. After listening to a workshop at Vegfest by Kate Magic and Shazzie, I was inspired to explore the world of superfoods and raw chocolate (which was a revelation after cutting down on processed chocolate). It also opened me up to a new wealth of ingredients to cook with. Did you go 100% Raw? I did experiment with 100% raw but I was never too strict about it. I enjoy periods of raw food and love the way raw foods and juicing make me feel but I also love cooked foods and sharing meals with friends and family. I think it’s good to give our digestive system a rest now and again but we don’t have to eat raw to do that, for some people cutting out wheat, caffeine, sugar or meat for a few weeks can be enough to deal with and for others eating raw or juicing is more appropriate. If I’ve spent a few days without any raw food, I do feel my body craving light fresh foods but right now for me, I don’t strive to be 100% raw.
Around four years ago, I started to host raw pot lucks in Bristol. It became a real melting pot of ideas all initially brought together by Raw food. It was such a great thing to do as I met so many interesting people all with different emotional and intellectual viewpoints some people were Vegan or Vegetarian or passionate about animal rights, some were passionate gardeners who brought along a wide variety of foods they’d grown and others were interesting in finding out what was good for their own health. How do you help people with the “I can’t give up bacon rolls” question? When people have asked questions like, “but I will miss my cheese on toast, or steak on a Saturday night”, I really take the viewpoint of not focusing on what we are letting go of as it creates feelings of denial so if you really want to, keep eating those foods and try to be aware of what impact it has. Personally, I feel it’s more important to focus on increasing the amount of nutrient dense foods in our diet. Once we include fresher, healthier foods including raw and vegan meals then our body will start to crave the healthier foods, then we naturally become less attracted to the cheese on toast or Steak, and over time we find these choices become easier. We need to be gentle on ourselves and see a healthier food journey as being something we are gifting to ourselves rather that what we may be denying ourselves. It’s also important to respect everyone and their food choices, it’s a fine line between educating and sharing knowledge and making someone feel judged. I always try to teach in the most compassionate way I can. I remember how it feels to be verbally attacked by people (who are supposedly into health and caring) during a time I was just getting started and learning myself. I used to drink lemon and hot water with a big heaped spoon of white sugar - yes, shock horror!! I loved it and thought they were pretty strange for not having the sugar. We have to be sensitive to the impact of our changes on those around us, especially friends and family. Loving a person also sometimes involves loving their choice. 69
You mentioned the emotional connection with food, any experiences that illustrate this? One of my favourite books is Conscious Eating by Gabriel Cousens which I always mention in my workshops, especially when I have people ask me things like, “can I heat nuts or will it damage them” ? My reply is always yes it will change the fats in the nuts however the stress you are causing yourself worrying about it may do more harm! Our relationship with food is really important in this regard as thought causes chemical changes that can be more damaging than eating something we see as unhealthy. I have relaxed about all of this and I love using the workshops as a tool to help people realise that food isn’t the only thing on the journey to well being. When I am asked, “what should I do”, I often find myself sharing the varied opinions and that it is important to find what sits right for them, then people will say, “but I want you to tell me what to do”, that’s when I explain that I want to empower them and that if they don’t get the result they expect they will lay blame instead of learning from the journey. One thing I have realised is that the more about nutrition, the more confusing we can make it. Some people will thrive on carbohydrates and some do better on high Protein, and some on high raw. I can’t tell what is best for you, how something makes you feel. What I can do is help guide you to find out which food choices work best for you and which foods are most nutritious for us to include. Who and what is Rawsome? Rawsome came about because of my interest in nutrition and having awareness that there were more people who had intolerances, this was my main driving force and also not everyone wanted to have a restricted diet and they still wanted to enjoy sweet or treat things. I was aware that “healthy” foods often just tasted healthy so I wanted to create cakes that tasted a bit naughty that were also suitable for people who were intolerant of dairy or gluten, or they were vegetarian or vegan. The result is vegan friendly naughty treats. This has also changed what I could evolve as the knowledge of ingredients changes making the cakes nutritionally dense food. I love to include medicinal mushrooms, algae’s and superfoods into raw chocolate and cakes which sounds crazy but is so good for us. 70
Was Rawsome just a natural transition or flow from your nutritional work with Clients or a more creatively driven project? It really satisfies a level of creativity and when I make chocolate or cakes I am not having to think in the same way, it’s a kind of active meditation and work in the kitchen in an intuitive way that people seem to feel in the end result, people often say they can feel the love that goes in to it. Whilst staying in an Ashram in New Zealand at a Yoga Retreat you were not allowed in the kitchen if you were angry, annoyed or sad as they felt it affected the foods this is the philosophy I make food with. Lots of love goes into the cakes. What about expansion? It’s a strange thing but I love Rawsome as it is and I feel that if getting bigger affected my being in the kitchen I know that it wouldn’t be the same, also not being driven by money takes away the need for expansion for the sake of it. What’s your favourite creation? It actually isn’t on the website, I make brownies and they don’t last for long, in fact they are best when they are still in the bowl. The cakes are rich so only a sliver is enough. The brownies are very nutrient rich and I use a lot of super food ingredients, so yes the brownies are my favourite. What inspires you food wise? Actually, I really love simple natural foods but visually I get inspired by seeing some of the new amazing vegan bakers and cooks; it motivates me to try new ideas. I get inspired by people who make healthy food that looks amazing. I love food that makes you feel great afterwards. Any last thoughts? Once we start on this journey, there’s no going back. When we come from a place of true love and compassion towards ourselves, we naturally feel empathy and compassion towards other living beings we share the planet with. It’s no longer an option to contribute towards the suffering of animals for our own desires. “Raw Food Fundamentals” During this day, you will learn everything you need to know to get started and include more raw food into your life with quick and easy recipes Next Date: Saturday 25th January 2014 www.annamiddleton.com/Raw-Food-Classes.html
The Vegan Kind are committed to making a differencewhich is why we are donating 10p from every box sold to a featured â€˜animal charity of the monthâ€™ as well as running on the spot twitter and facebook competitions for our favourite charities. www.thevegankind.com
From Jacqui: “I was so excited to find what Karris is doing with The VeganKind, especially as she started around the same time as Fresh Vegan. Magazine, I was even more excited to find it is a Scottish business in one of the UK’s Vegan hot spots, Glasgow. Karris is taking out the strain of researching and finding ethical Vegan products for the all family”. TheVeganKind is the UK’s 1st monthly lifestyle subscription service for vegans, for £10 per month plus £2.95 p&p, each box will contain between 5 and 8 vegan products of both full and sample sizes, covering a huge variety of treats. The boxes will feature both food and drink, cruelty free products and personal care and household essentials, suitable for both males and female. Each monthly box will also contain a Recipe card to collect, and in month 3 of your subscription we will send you a lovely TVK binder to store your cards in. Karis the founder of The VeganKind As a huge animal lover being a vegetarian was the most natural thing in the world. For the longest time I believed that being vegetarian meant I wasn’t contributing to the meat industry, and therefore no animals were harmed in the food I consumed. I was genuinely confused about veganism and thought that it was an extreme lifestyle for a minority of people who really just took it too far. An animal didn’t have to die to produce milk,cheese, or eggs, so where was the harm in eating them? You only have to spend five minutes researching the dairy/egg in dustry to completely blow that theory out the water. It took around 3 minutes of me watching videos of a factory dairy farm to realise that I needed to take the next step towards eliminating all animal products from my diet in order to truly live a cruelty free life. Becoming a vegan is often a difficult journey. I had several months of stopping/starting, slipping up and buying the wrong thing. It’s a minefield for those of us who are just starting out. The idea for TheVeganKind was born. I wanted to create a monthly lifestyle service for vegans in the UK, to recieve a box of guaranteed vegan products without having to scour online vegan stores, or read every ingredient on the label. I wanted a way for vegan brands to reach a bigger market, to promote new products and old favourites, and a way to bring veganism into the mainstream. I wanted to build a community to be interactive on social media and share vegan products and news with our subscribers. TheVeganKind is a family of like-minded people, doing their best to live their life without harming or exploiting animals, and I am so happy I can help them on that journey ........ Karris xxx
“Reading is the sole means by which we slip, involuntarily, often helplessly, into another’s skin, another’s voice, another’s soul.” Joyce Carol Oates
The Ultimate of Vegan Cooking
Tony Bishop Weston Yvonne Bishop Weston
The Ultimate Book of Vegan Cooking. Everything you need to know about going Vegan,from choosing the best ingredients, to practical advice on health and nutrition.
Ms Cupcake Melissa Morgan
The book that has been taking the UK by storm, both the book and Ms Cupcake. Sub titled the Naughtiest Vegan Cakes in Town. A book that believes that Vegan cakes should be every bit as indulgent as any Cakes..
Essential Vegan Cookbook Vannessa Almeida
A beautiful new Vegan cookery book published in 2013. Vanessa has translated this book from Portuguese to English as she is proving very popular in and around London. £2 from every sale is donated to animal equality
“There is no friend as loyal as a book” Ernest Hemingway
“Be awesome! Be a book nut!”
Vegan Cooking for One Leah Leneman £7.69 Over 150 simple and appetizing meals Most recipe books are geared towards a family of 4, this is a book especially for catering for one and then all you need do is multiply. An ideal present for a new Vegan or family member
Foods to Love By Jenna Zoe £14.99
Eat Smart Eat Raw Kate Wood £14.99
Snack your way to health and happiness with Jenna Zoe’s inspirational recipes.
Kate’s first book, is a simple and accessible raw food recipe book for beginners. There are a range of raw recipes in here; from breakfasts to dips, nut butters and sauces, salads and main courses, cakes, ice creams, smoothies and sweets.
For energizing bites, bakes, nourishing treats, and savoury nibbles all free from gluten, refined sugar and dairy.
You are Braver than you believe and Stronger than you seem and Smarter than you think Winnie the Pooh
Wai Kika Moo Kau in Brighton n a drizzly Monday morning I walked down to the North Laines, passing commuters and early rising tourists, to visit Faruk Bulut, owner of one of Brighton’s best cafes; Wai Kika Moo Kau.
Wai Kika Moo Kau’s entire menu is vegetarian and vegan, or can be made vegan, apart from the halloumi pitta. The ‘Quick Lunch’, which includes soup and a small wrap, is a really popular choice, as is the Brighton Deli Wrap, and the Bang Bang Tofu Wrap, a personal favourite of mine. They have a great selection of vegan cakes available throughout the week that are baked in-house, and cupcakes are available over the weekend, baked by the wonderfully talented Jojo of Operation Icing (I can personally vouch for their tastiness). Be quick, though, deliveries are made on the Friday, and are often sold out by the Sunday, so make sure you get in there first to give them a try!
estled amongst Brighton’s famous Snoopers Paradise, a huge antiques shop filled to the brim with treasures, and just down the road from Infinity Foods Shop, it’s easy to see why this road is the first stop for both the cities residents and our visitors. The atmosphere of the café is relaxed, welcoming and simple. Come, be yourself, enjoy the menu, indulge in a slice of cake, and carry on with your day. It’s a moment of calm within a busy city. This kind of environment is near impossible to find after 6pm in Brighton, so with plans to open later and offer an evening menu, I’m really excited to spend more time in this sweet café. My final question to Faruk says it all– how would you describe your café in three words? Fresh. Tasty. Friendly. I couldn’t agree more. .. Written by Christina from paperbagblog www.paperbagblog.wordpress.com
usic, Venue, Bar Vegetarian and Vegan food, open 12-12Ppm 7 days a week with a selection of Vegan wines, beers and a rather large selection of Vegan foods to tempt your palette, not only a food destination but a buzzing live music scene as well as Art exhibitions, comedy and theatre.Â
They hold a Trip Advisor certificate of Excellence for 2013. The Chef is Justin Lumsden who has created these lovely recipes.Â In 13th note there menu is slightly different to other Vegetarian/Vegan establishments! the V on the menu is for Vegetarian dishes containing dairy as opposed to V for Vegan, as so many of their dishes are indeed Vegan, so you can rest easy that there is plenty to choose from and David the manager even sent me some Vegan cocktails to include in the article, so enjoy... www.13thnote.co.uk
Pad Thai Noodles 1 tin 400ml coconut milk 1 red chilli 3/4 jar unsalted peanut butter 1 soup spoon cumin powder 2 soup spoon tamari 1 soup spoon lemon juice 1/2 clove crushed garlic 250g tofu pak choi 2 carrots 3 spring onions 1 red pepper 1 head of broccoli 250g beansprouts 600g udon noodles large bunch coriander sesame and vegetable oil 1 tin coconut milk 1 red chilli 3/4 jar unsalted peanut butter 1 soup spoon cumin powder 2 soup spoon tamari 1 soup spoon lemon juice 1/2 clove crushed garlic
Method Add all ingredients apart from peanut butter into a saucepan, as it comes to the boil add the peanut butter and simmer for 5 minutes, blitz with a hand blender and set aside. For the stir fry: Chop 250g of tofu into cubes, set aside Chop 1 head pak choi, 2 carrots (fine julienne), 3 spring onions, 1 red pepper and 1/2 head of broccoli into strips suitable for stri fry. Add 250 grams of beansprouts into the veg mix....set aside. In a large wok, heat 1 teaspoon of sesame oil and teaspoon of vegetable oil. Add in the tofu first and cook until crispy, add the veg next next, cook for 2 minutes. Add the 600g of fresh udon noodles, the reduced satay sauce and a large handful of coriander.
ot content with bringing you the delicious Noodle dish we asked Chef Justin Lumsden to indulge us with This yummy offering, a delicious sticky toffee pudding to leave your taste buds tingling. If that sinâ€™t enough they also gave us an amazing Vegan White Russin Cocktail
Sticky Toffee Pudding Ingredients for the pudding 200ml unsweetened soya milk 25ml water 150g pitted dates 1/2g bicarbonate soda 100g sunflower spread 100g soft brown sugar 200g self raising flour pinch of nutmeg pinch of ground cinnamon pinch of cardomom. Toffee Sauce 100g soya spread 100g soft brown sugar 50g soya cream vanilla essence To make the Pudding Pre heat oven to 190C Chop the dates in half, put in a saucepan with the water and soya milk and cook until soft, take off the heat. Stir in the bicarbonate of soda (will go frothy), leave to cool. Beat together the sugar and spread until pale, creamy and even. Add in the (cooled) date mixture then mix in the spices and flour. 82
Pour mixture into a small baking tin, smooth over the mix evenly. Bake for 50 minutes. Portion into 5Â portions To make the toffee sauce Combine the spread, sugar and soya cream into a small saucepan over a medium heat, add a couple of drops of vanilla essence, stir until combined into a thick toffee sauce and pour over the pudding.
Serve with an optional scoop of vegan vanilla ice cream.
Not So White Russian You will need: Your choice of glass glass at least 12oz. 25ml Absolut Vanilla Vodka (or any decent Vanilla Vodka will do) 25ml Kahlua 25ml Creme de Cacao white Unsweetened soya milk vegan chocolate powder Ice the glass to the rim, then build all the ingredients over the ice and stir with two straws, then finish with a good sprinkling of the cocoa powder. 83
Goji Vegetarian Cafe & Deli opened in York, June 2009. Run by mother and daughter team Wendy and Imogen, with support from their partners. Wendy has over 35 years of professional vegetarian and vegan wholefood cooking experience and is largely responsible for the menus and most of the recipes. Imogen has a strong background in first class customer service, having worked at Betty’s in York. Wendy and Imogen supported by their small team prepare all the food in Goji fresh every day and one of them serves up every meal to ensure high standards and quality . The Goji signature dish is probably their Goji mushroom burger which is available vegan with smoked tofu, and we estimate that on average we have served about 12,000 since we opened Cake wise Imogen has a particular interest in preparing raw cakes free from processed sugars and usually gluten free. They also have a wide range speciality vegan cakes and desserts most of which are made in house and all using the best ingredients. Goji believe they are the only cafe in York offering a vegan cream tea with clotted cream and vegan scones. Furthermore they offer excellent coffee from an independent supplier in Sheffield, and customers can have soya milk, almond milk, oat milk, coconut milk.... The evening menu, which is different from the daytime options, changes regularly and is available Friday and Saturday nights, where a more intimate dining experience is on offer, with an extensive vegan organic wine and beer list. Ever expanding their vegan repertoire, and passionate about creating and sourcing the best vegetarian and vegan food available. they never cut corners if it means compromising on flavour and quality. Goji also has a large selection of takeaway options from the deli counter (salads , wraps, soup, plaits, ) and all these items are made fresh on the premises. The soya free vegan quiche is popular. In the near future Goji hopes to make its own icecream and to finally write that Goji recipe book ! Now you can enjoy one of the the Goji recpes... 84
Goji Vegan Ganache Torte Ingredients for Base 8 oz pecan nuts 4 oz ground almonds 3-4 dates soaked in hot water to soften, then drain water 1 oz Dutch cocoa powder 2 tbspn maple/yacon syrup Method for base Grind together all the base ingredients in food processor and press into base. If the mixture does not stick together between your fingers add more syrup, you are looking for a sticky texture.Â Ingredients for filling 2 packets of coconut cream half a tin of coconut milk lb organic chocolate or vegan buttons orange oil/rum 2 tbspn Method for filling Place the chocolate into a bowl and bring the coconut cream and milk toÂ a boil. Pour it over the chocolate and let it stand few minutes then whisk it until thoroughly mixed. Add orange oil or rum to flavour and pour into base. Remove to fridge to set, Decorate.
As Winter approaches by Anna Middleton
s we approach the colder winter months in the UK, we naturally find ourselves drawn towards warm comforting foods so it’s no surprise that this is the time that nature provides us with an abundance of lovely root vegetables (carrots, squash, parsnips, beetroot, sweet potatoes etc) which help create warmth in our body and also contain minerals and vitamins which have anti-inflammatory and anti-oxidant effects. Orange coloured foods contain beta-carotenes which helps fight infection and there’s nothing like a warm sweet potato and chilli soup, mashed parsnips with coconut oil or roasted root veggies mixed through dark green leaves and quinoa to leave us feeling deeply nourished and satisfied. Cruciferous veggies (broccoli, cauliflower, kale, Brussels & cabbage) and the Alliums (leeks, onions, garlic) are also super nutritious vegetables to eat this season.
Hydration Winter is a time for increased hibernation, our lymphatic system becomes more congested and slows down so it’s beneficial to keep warm, hydrated and to rest well. It’s a great idea to include herbal teas and medicinal foods into our diet to help boost our immune system and nurture our kidneys. I’m a big fan of medicinal mushrooms such as reishi, chaga and shitake which can be added to foods or brewed into powerful immune boosting teas. Using linseeds is also a very simple, cost effective and incredibly nurturing drink which not only helps hydrate us, but also has a very calming affect. It soothes the kidneys and helps during periods of stress.
Raw Foods In Traditional Chinese Medicine, too many cold raw foods are thought to weaken the spleen and this can affect our ability to receive nourishment. There are great benefits in keeping a certain amount of raw foods in our diet over winter as they boost our immune system, help us ward off colds and keep us energised. 86
We are all different and have unique needs so the best advice is to listen to your intuition to find a balance that feels right for you. Having a green juice, superfood smoothie or chia pudding is a great way to start any day. If we want to include more raw foods in our diet, there are many ways that we can bring warmth to raw dishes and nourish our spleen: Add a large chunk of ginger to fresh green juices Add hot water to raw soups & sauces to warm them up Mix raw and cooked foods together (eg raw curry sauce over brown rice or steamed veggies mixed through a kale salad) Use warming spices such as chili, ginger, garlic, cayenne, coriander or turmeric. Source some Kombucha, a delicious fermented tea which helps to nourish the spleen and is a wonderful pro-biotic that helps balance the flora in our gut and aids digestion.
To make Linseed tea Place 3 tablespoons of organic flax/linseeds (either golden or brown) into a Thermos flask. Fill with boiling water, screw lid on and leave 8-12 hours (good to make before bed, leave overnight and drink the following day) Drink the fluid and discard the seeds (seeds can be consumed for healthy bowel movement but not necessary for hydration)
Medicinal Tea Recipe Ingredients One Cinnamon Stick A handful of Goji Berries One piece of Dried Reishi Mushroom A few sticks of Ashwaganda Root A few pieces of Foti Root A slice of Ginger. Place in jug and add boiling water, then you can keep refilling the jug up to two or three times with hot water. Sip slowly and enjoy the warming comforting effects. Cinnamon great cold relief, anti-viral helps fight infection, assists in reducing blood sugar levels and helps boost brain activity 88
Health Benefits Ginger soothes intestines, reduces nausea and has anti-oxidant, anti-biotic & antiinflammatory properties. Increases heat & sweating and aids detoxification. Ashwaganda (root) reduces stress, boosts immune system, improves memory & promotes overall wellness. Foti Root support liver & kidneys, nourishes blood, strengthens muscles, tendons & bones) Reishi (mushroom) boosts immune system, builds energy, calms the mind Goji Berries boosts immune system, good for blood, heart and circulation www.annamiddleton.com 89
Seggiano Italian Food offer a range of the best local Italian regional specialities, made without the use of preservatives or industrial processing. Products are made by small artisan food producers, passionate about the quality, integrity and taste, for people who feel the same way about the food they eat. Visit the website to find the nearest stockist www.seggiano.com Seggiano Baked Fig Balls Slow-baked Calabrian fig balls!Â These delectable fig balls completely transform a Vegan cheese board. They also combines perfectly with ice cream for a dessert with class. 250g
Stuffed chilli Antipasti These tonda piccante small red chilli peppers are grown in the coastal fields of Maremma in southern Tuscany. Lightly cooked and stuffed with sweet sundried tomatoes and choice pungent Sicilian capers, which balance the fiery peppers.Â 400g Roasted Artichoke Hearts These roasted artichoke hearts are the most delicious we have found and my favourites. Seggiano roasted artichoke hearts are cooked and preserved in oil as soon as they are freshly harvested. Never soggy they are firm and delicious with a wonderful smokiness 380g 90
Rocket Gardens A Rocket Garden is a box brimming full of baby organic vegetable and herb plants packed in golden straw and delivered direct to your door. All you have to do is pop your baby plants into their new home to begin growing your own vegetables, herbs or fruit. www.rocketgardens.co.uk Edible Herb, Chilli Wreath Fantastic reusable wreath for your front door for this festive season, bay leaves and chilli’s. Approx 16” diameter wreaths normally delivered week commencing 16th December so that they arrive fresh for the festive period. Handmade to order so please place orders as early as possible £29.99 Childrens Planting Vouchers Genius idea from Rocket Gardens for children to enjoy. Buy a voucher and they redeem the voucher either on-line or by post. Rocket Gardens send a box of baby plants when they’re in season with directions and help for the children to grow their own magical plants. All vouchers come wrapped ready as a gift. £34.99 Compact Herb Garden Gift Voucher This is a great Christmas gift idea for anyone who loves to cook using fresh organic herbs. The voucher arrives beautifully illustrated and packaged ready to be wrapped and popped under the Christmas tree. Includes Rosemary, Basil, Sage, Thyme, Parsley, Mint, Chives, Marjoram £24.99 91
The V Enjoy a tempting selection of luxury nuts, dried fruits, dairy-free chocolates, Turkish Delight, delicious organic tapas and other tempting vegan treats. We also include our organic Ginger & Apple juice and organic, fair trade, Colombian coffee. Presented in a rustic trug, this gift basket is bursting with style and good taste. £77 www.ripegifts.co.uk
Terre a Terre Hamper Vegetarian and Vegan restaurant in Brighton brings this lovely festive hamper. Great wooden reusable wine box filled with delicious nibbles, truffles, pickles and chutneys . Purchase as a gift and we can send direct all boxed up and ready to discover. £45 www.terreaterre.co.uk
Cocoa Loco: For Dark Chocolate Purists A huge variety of everything rich and very dark in the world of chocolate. Everything in this box is suitable for a vegan diet and for those trying to avoid dairy! £41.99 www.cocoaloco.co.uk
Considerit Chocolates All Considerit chocolate creations are suitable for those that follow a vegan lifestyle as well as those that are lactose intolerant. Mixed truffles containing vanilla, orange, mint, coconut, salted caramel and cinnamon. Very yummy Box of 25 £24 www.consideritchocolate.com
Vegan chocolate box Delicious dairy-free chocolate collections that are suitable for vegan and lactose-free diets Available as a Dinky 9, Classic 20 or Double Layer 40 collections including: Rose and Lemon Delight, Dark Chocolate Hazelnut Gianduja, Dark Chocolate Peppermint Fondant, and Almond Marzipan. From £15 www.cocoamountain.co.uk
Jaz & Jules Hot Chocolate They make proper hot chocolate, using real chocolate, spices and fruit oils to create a variety of natural flavours. mixtures come in the form of fine chocolate shavings, so making a drink is quick and easy for home or barista use. £8.00 www.jazandjuls.co.uk
Boris Lauser trained at the renowned Tree of Life in Arizona, USA. after which he founded his company b.alive and started hosting his first dinner clubs in a little studio loft in Berlin. Continuing his education he gathered catering experience by working for Radiantly Alive Yoga Teacher Training in Ubud, Bali, with some of the worlds best raw chefs. He completed his training at the Matthew Kenney gourmet raw food academy in the USA. Today, his gourmet raw food dinner club in Berlin has gained huge popularity and is booked out weeks in advance. Boris is available for private catering and regularly consults with restaurants wishing to include raw cuisine..
Fall Harvest Greens and Kohlrabi with Plum Juniper Berry Dressing For each person, prepare the following: 1 cup of dark bitter greens and wild herbs, washed and spinned. 1/3 kohlrabi, sliced thinly and then cut into matchsticks, marinated in some olive oil, a squeeze of lemon and a pinch of salt for about 4 hours 5-10 shitake mushrooms, marinated in 1/2 teaspoon Tamari and 1/2 teaspoon of olive oil and dehydrated at 42 degrees until completely crunchy (at least 15 hours, up to 24 hours) 1 fresh black mission fig, sliced thinly
Plum Juniper Berry Dressing 1.5 cups ripe plums 3 Table spoons of olive oil 2 Table spoons of pumpkin seed oil 2 Table spoons of apple cider vinegar 1 teaspoon of mustard 2 teaspoons of Yakon/Maple syrup 6 juniper berries 1 teaspoon of fennel seed or anis seed 1 - 1.5 teaspoons of salt fresh ground pepper and a hint cayenne / chill
The retreat in Bali, 20th - 27th of January 2014, is the most comprehensive b.alive certified seminar. During a week people learn both the basics and also many advanced techniques of contemporary raw food preparation. On top of that, you get to enjoy exciting extra-curricular activities like trips to a cacao factory to see the process from tree to bar, trips to organic farms, learning about local herbs and herbal concoctions, dolphin watching, waterfalls and enjoying a fine dining 5 course raw dinner at a 5 star luxury eco resort. For more details visit the website www.balive.org
Zucchini Tonarelli with Wild Mushrooms and Poppy Seeds One Zucchini, spiralized and massaged with 1/4 teaspoon of salt, let this sit for 20 minutes then strain out the excess water. Now mix the tonarelli with the following ingredients: 1/2 clove garlic, chopped finely 1/6 of a red onion, slivered 1-2 wild mushrooms (I used German Maroni for this, but you can use any wild forest mushroom) 2-3 sun-dried tomato halves, cut in thin stripes 3 black olives, cut in small pieces 3 sprigs fresh thyme a small handful of wild herbs/greens, chopped 1/2 Tablespoon poppy seeds 2-3 walnut halves, chopped 1/2 Tablespoon walnut oil 1/2 teaspoon of lemon juice 1/2 teaspoon of tamari or balsamic vinegar 1/2 avocado, cut into cubes 96
Chocolate Hazelnut Tart Chocolate and hazelnuts, a classic combination. This recipe looks a little complicated, but really it’s worth it. If you don’t want to make the chocolate cream ribbon, the tart works equally well with just the base and hazelnut ganache. Of course, I would always put the extra effort in where chocolates is concerned, but you could choose to finish the tart very simply with a layer of chopped hazelnuts or raspberries.
A blender, a food processor, a 9 inch tart tin with removable base, cling film, (a piping bag optional)
Serves 10 - 12
The tart crust
½ cup hazelnuts ½ cup coconut flour 4 tbsp oat flour 8 Medjool dates 1 ½ tbsp maple syrup 1 tbsp melted coconut butter 3 tbsp water (or as needed) 1 cup cashews, soaked for 2 hours ½ cup hazelnut milk ½ cup cacao powder ½ cup maple syrup 1 cup melted coconut butter
Chocolate cream ribbon topping 1 cup macadamia nuts, soaked for 2 hours 3 tbsp hazelnut milk 2 tbsp maple syrup 1 tbsp cacao powder 1 tsp good quality vanilla extract 2 tbsp melted coconut butter 98
Hazelnuts, shavings from your favourite raw chocolate bar or raspberries also work well
In a food processor, grind the hazelnuts until they resemble fine breadcrumbs. Add the coconut flour, oat flour, dates and maple syrup and mix until well-combined. Add the coconut oil and enough water to form a dough. Press the dough into the bottom of a tart tin lined with cling film and place in the freezer until firm. In a blender, whizz the cashews, hazelnut milk, and maple syrup and blend until smooth. Add the melted coconut butter and blend again. Finally add the cacao powder and blend until smooth. Pour the hazelnut ganache on top of the tart base and place in the freezer until set. Once set, remove the cling film and make the cream ribbon topping: In a blender, whizz all of the ingredients for the chocolate cream ribbon topping together. Pour into a piping bag (if using) and pipe onto the frozen tart. Or else you can simply drizzle this on with the back of a spoon. Leave in the fridge until thawed and ready to eat. Decorate with hazelnuts, shavings from your favourite raw chocolate bar or raspberries.
The whole tart can be made in advance and kept covered in the freezer for up to three weeks. Or you can make the base and the hazelnut ganache filling and finish with the chocolate ribbon decoration about two hours before you are ready to serve. Then leave in the fridge or somewhere cool so the tart will develop the right consistency
Medjool Almond Pralines Sensational in every way, these pralines are definitely on my list of things to wake up and want. Exquisitely simple the deep chocolaty-toned praline cuts through the sweetness of the Medjools perfectly. You could serve these to guests as canapés with your Fruit Sparkle and Passionfruit Punch and they can be made well in advance of your gathering which gives you plenty of time for other indulgences.
Equipment A heatproof bowl over barely simmering water to melt the coconut butter. Ideally a food processor but you could get away with a coffee grinder. If you opt for the bought ground almond substitution then you’ll need nothing more than a mixing bowl and a wooden spoon.
Ingredients Makes 20 pieces 20 Medjool dates 40 whole almonds
For the Almond Praline 65g (1/3 cup) almonds, ground 60g (½ cup) cacao powder 2 tablespoons of maple syrup or agave syrup 1 teaspoon good quality vanilla extract ½ teaspoon cinnamon 1 tablespoon coconut sugar 60ml (¼ cup) coconut butter, melted
Method Make a small incision in each of the dates and remove the stones and the stalk. 100
Gently melt the coconut butter over a pan of barely simmering water.
To make the praline: grind the almonds in a food processor and add the cacao powder and process until it resembles a fine flour. Then add the maple syrup, vanilla, cinnamon and coconut sugar and pulse in the processor until mixed through. Add the melted coconut oil and pulse again until it is well combined.
To assemble: take a small piece of the praline about the size of a penny coin and wrap this around an almond. You will need 20 of the almonds to fill the dates. Then place this into each date cavity. Repeat until you have used all of the praline and top each of the Medjool dates with the remaining almonds. Substitutions: If you don’t have a grinder or food processor, you can use bought ground almonds to make the praline. Bought ground almonds aren’t raw because they have been quickly blanched to remove the skins, however, they still will taste great and you will have a canapé that is practically raw that has an amazing flavour. A good quality cocoa powder can be used as a substitute for cacao powder. Advance Preparation: These can be made in advance and kept for up to five days in a sealed container but betcha can’t wait that long to eat them!
Hot Chocolate Oh the weather outside is frightful, but the fire is so delightful… and what could be more delightful than a rich hot chocolate when it’s cold and windy outside and you are in need of a comforting drink. Strictly speaking this isn’t so much of a hot chocolate but more of a warm chocolate. The addition of the cacao butter gives it a silky smoothness, much like the hot chocolate that you would be lucky enough to consume if you visited those lovely little cafes in Switzerland.
Equipment 2 saucepans, a heat-proof bowl, a grater
Ingredients Makes 2 mugs
3 cups almond milk The seeds of a vanilla bean 1 – 2 tablespoons agave Pinch of salt 1/4 cup cacao butter, grated ½ cup cacao powder 1 tablespoon mesquite powder (optional) Pinch of ground cinnamon In a saucepan, combine the almond milk with the agave, vanilla seeds and salt and warm until it’s just too hot to touch, stirring to help the agave to dissolve. Remove from the heat and cover. Meanwhile, gently melt the grated cacao butter in a heat proof bowl over a pan of barely simmering water. Add the cacao powder, mesquite powder and cinnamon and mix until smooth. Slowly add the warm milk to the smooth chocolate mixture, stirring to combine all of the ingredients. Serve in warmed mugs.
Run by Maresa and set in St.Leanords On Sea, Moose’s Kitchen opened in the June 2013 from Lottery funding. Since Maresa was 10 years old she always wanted to have a cafe and this is a dream come true. Having worked in Vegetarian restaurants since she was 16 and being Vegan for over 2 decades she has great seasonal food knowledge. She worked with the NHS on a programme for creating healthy cookery classes, worked for “Sustain a food and farming charity”, and helped people set up food co-ops. The aim of the cafe is to source as much local produce as possible, support local, and seasonal by making local food more accessible to people and reducing food miles. The Menu changes daily keeping in line with the season, and fresh local produce. www.mooseskitchen.moonfruit.com
Chocolate Christmas pudding (gluten free / sugar free)
1/3 cup raisins 1/3 cup dates 1/3 cup prunes Zest and juice of 1 orange 1/2 tsp mixed spice 1/2 tsp cinnamon 1 cup chestnut flour 1 cup ground almonds 1/3 cup cocoa 1/2 tsp baking powder Pinch of salt 1/2 cup olive oil 1 cup rice milk (or other plant based milk) 1/2 tsp vanilla essence 1 cup plain chocolate buttons 1 cup plant based milk Makes 4 medium sized or 6 small puddings
We often get asked for gluten free cakes and puddings in the cafe and I try to use as little refined sugar as I can in all our cakes and puddings so I have made this pudding gluten and sugar free as it is just sweetened by fruit, and chestnut flour is also naturally slightly sweet. If you are allergic to nuts, however you can simply follow the same recipe and use wholewheat flour instead.
I have used rice milk but any plant milk e.g. soya or oat will do. I also use olive oil in all our cake recipes, as you canâ€™t taste it when cooked, unlike cold pressed sunflower oil, and I avoid using margarines that are made with palm oil. I have used cups instead of weights as this makes it quicker to measure, especially when you are only making small amounts. NB the sauce does contain sugar in the plain chocolate, if you have a sweet tooth you could always add a little icing sugar or agave syrup to this. Chop the dates and prunes and put in the bowl with the raisins. Add the zest and juice of one orange and the spices and leave to soak
overnight or for a few hours, you can also add a little brandy if youâ€™d like. Grease 4 or 6 metal pudding moulds with a little oil. Measure out the chestnut flour, ground almonds, cocoa powder, salt and baking powder into a bowl. Add the oil, rice milk, vanilla essence and the dried fruit mixture. Mix well together to get a smooth consistency, add a little more rice milk if necessary. Spoon into the greased pudding moulds and bake for 30 minutes at 180 C / 350 F until they spring back to the touch.
boiling water then gradually stir in the rice milk until you have smooth sauce. Turn out the puddings from the moulds on to small plates, use a knife to loosen them if necessary, then pour the chocolate sauce over the top and scatter on a few flaked almonds and some orange zest, you may also like to eat with some vegan cream or ice cream.
Melt the plain chocolate in a pyrex bowl over a pan of
Kim Kalkowski From Germany recently opened a cafe in Camden London specialising in the most amazing and creative Vegan cakes, after earning a great track record with her Vegan wondercake catering team. The Vegan WonderCake Catering was the first Vegan and Cupcake delivery service in Germany and is well known for cakes for weddings, birthdays and special occasions. As well as a made to order service you can indulge in all sorts of delectable cakes, cupcakes, bagels, salads and hot chocolate, teas and coffees to go along with your cake. A must visit place when you are in London. www.facebook.com/CakesnTreatsLondon
Induldgent chocolate muffin with creamy peanutbutter frosting
(makes 12 cupcakes) For the batter: 380g self-raising flour 380g fair trade caster sugar 50g cacoa powder 1 tsp. spoon baking powder 1/4 tsp. salt 150ml sunflower oil 400ml water Preheat your oven to 180C / 350F
Mix the flour, cocoa powder, caster sugar and baking powder by hand, in a bowl, until mixed thoroughly.. Mix the sunflower oil and water together, add to the dry ingredients, mix quickly using a metal or wooden spoon. Now tap the bowl once on your work surface to stop the baking powder working too fast. You will see the bubbles in the mixtures pop Place the batter evenly into muffin cases, place them into a muffin tin tray, donâ€™t overfill (2/3 is enough) Now place the tray in the oven and bake for about 20min, checking with a toothpick to see if they are cooked through.Â Remove from oven and allow the muffins to cool completely before decorating them
For the topping 500g margarine 500g fair trade icing sugar sifted 500g organic fair trade peanut butter (creamy) 1 tbsp. vanilla extract Whip together the margarine and the icing sugar until well combined, add the peanut butter and vanilla and continue mixing with an electric hand-mixer until you have a smooth consistency. If the icing is too soft add more icing sugar. The texture should be spreadable. Now fill a piping bag for decorating the cooled chocolate muffins with the frosting. Drizzle with chocolate sauce and sparkle with roasted peanuts.
Twist & Sprout is a collaboration between Susan from Wee Yogi and Lorna from Ziggy’s Really Good Food. Both ladies are based in Edinburgh and passionate about food, mind, and body and how you get the best from your food and how that fuels your body to be the best you can be. Susan is the Twist in T&S an Ashtanga Yoga Teacher and also a fully qualified massage therapist and has a strong
background in nutrition, detoxification and holistic regeneration. Lorna is the Sprout of T&S and is a self taught Chef striving for the balance for health love and happiness. Lorna and Susan run Raw food and Yoga retreats in Dunkeld Scotland and a stunning location in Costa Rica Finca De Vida (February 2014). www.twistandsprout.co.uk
Spicy green curry with speckled parsnip & cauliflower rice. This curry is perfect for those dark wintry nights when you want to be full, satisfied & cosy Equipment vitamix, food processor, sharp knife, chopping board, spatula & 2 large bowls Ingredients (serves 5) curry paste: 4 lemon grass sticks , teaspoon cumin powder, 5 kaffir lime leafs huge bunch of coriander , huge bunch of basil juice of 5 limes 4 garlic cloves ginger twice size of garlic bundle, 2 red chillies nama shoyu & maple syrup- to taste (optional coconut cream, milk, water here). www.twistandsprout.co.uk
for the curry: spring onions x 4, zucchini x2, 1 large red pepper, 1 large yellow pepper, 15 stalks of broccolini, large handful soft greens; either spinach and/or asian greens. for rice: 1 large cauliflower, 3 parsnips, ¼ cup black sesame seeds (optional fresh or dried coconut flakes) to serve: 3 Limes, cut into wedges, handful of coriander &handful of basil-shredded together, flaked almonds, fresh red chilli, sliced into rings. What to do: For curry paste, put all ingredients into vitamix, except (lemon grass, ginger, and kaffir lime leafs). Blend full power until all ingredients are well combined. Add a splash of coconut water if you need more fluid; aim for a chunky thick sauce that’s just wet enough to tip easily out of the jug.Taste & adjust as needed. Slice spring onions long ways as thin as possible, same for peppers and green leafs. Chop the florets off the broccolini and discard the core.
Aim to make all the pieces the same size no bigger than your pinkie fingernail. Bash the end of the lemongrass to release the oils & add this along with the kaffir lime leaves to the sauce. Best to crush them in your palm a little as you add them. Now mix all the finely chopped veg to the sauce, and stir well. Leave to marinade for 3-5 hours.
Make it look beautiful by cleaning the sides of the plates & then sprinkle on top some, or all, of the following: fresh herbs flaked almonds coconut chips lime wedges rings of red chilli.
Alternatively, put the whole dish in the dehydrator for the same amount of time if you want to serve it warm. In the meantime, remove the core of the cauliflower and chop it into chunks (about the size of a new potato). Chop the parsnip about the same size and then put even amounts of parsnip & cauliflower into the food processor then pulse until you reach rice sized pieces. Tip the rice into a large bowl and mix black sesame seeds through. (I use my hands here as it seems easiest and least messy way of doing so) Taste curry and alter flavours as you see fit. Remove kaffir lime leaves & lemon grass now and discard. Serve about a cup of rice per person, and top with a generous helping of curry. 109
OVER 101 MOUTH WATERING JUICES & SMOTHIES
r s o t f n e s m e CELEBRITY JUICE RECIPES l c i i a u dr j ry-day eve
GYM BU NNIES WORKO UT JUI CES
MMUNITY O C Y C I U J ROM OUR F S E P I C E R 25 TASTY GET YOUR DAILY DELIVERY OF JUICY GOODNESS 110
Jason Vale - Juice Master has sold over 2 million Books and is regarded as one of the most influential people in the world on juicing. Jason Vale is the number one best-selling author of 10 books, DVDs and CDs on juicing, health, fitness and addiction to junk foods. His popular “7lbs in 7days Super Juice Diet” has sold over a million copies and has been translated into several different languages. It even knocked the DaVinci Code off the top spot and was an Amazon #1 best-seller of all books! “Jason is the absolute king of healthy living, inspirational but realistic. Not only are his juicing recipes sensational but his knowledge of nutrition, addictions and allergies make him a leading expert in health and wellbeing.” Janey Lee Grace (Author & Co-Presenter BBC Radio 2) To Juice Master, Jason Vale juicing isn’t simply about creating a beautiful-tasting sweet and creamy drink – it’s more of a way of life. Jason is a living example of what can happen when you start juicing – he suffered from asthma, severe psoriasis, eczema, extreme hay fever, obesity and many addictions including a 40-a-day cigarette habit, and cured himself of these health problems through the power of freshly-extracted juice. His asthma vanished; his eczema disappeared; his psoriasis – which covered almost every inch of his body from head to toe – is 95% clear; his hay fever has improved tremendously; and he is no longer overweight. He puts all of this down to the power of freshly extracted juice, and having seen the incredible health benefits for thousands of people all over the globe, he now has just one mission – to Juice The World!
“The Jamie Oliver of Juice” ... OK! Magazine Juice Master to the stars and #1 best-selling author Jason Vale has squeezed more than 101 funky ‘n’ fresh juice and smoothie recipes into this latest book. Warm up your juicer, dust off your blender, and brace your taste buds for the most mouthwateringly tantalizing fruit and veggie fusions ever created!
What Juicer Should I buy? One frequently asked question Jason Vale gets is ... “What juicer should I buy?”. It’s not an easy answer as it depends on your budget, how much space you have, how much time you have to make juice and the quality of juice you want. There are three main types of juicers: Centrifugal Juicers The most popular type of juicer and usually one of the cheapest types, centrifugal juicers are quick to juice with and easy to clean, the juice is perfectly smooth and can chomp through almost all fruits and veg. They are sadly not suitable for juicing wheatgrass. He endorses the Philips range of centrifugal juicers as they, year after year, remain award winning juicers.
Masticating Juicers These juicers produce the best quality juice money can buy because the process of juicing involves less heat and air than a centrifugal juicer. This means you can store your juices for up to 48 hours in the fridge (as opposed to 5-7 hours in a centrifugal juicer). They have slightly more parts than a centrifugal so take a little longer to wash up, and the feeding chutes are smaller so you need to cut up the produce into small pieces. The vertical masticators are much quicker than regular masticators and are the new kids on the block in the masticating world. You can juice wheatgrass in a masticator. Twin Gear Masticator These big masticators have 2 metal cones that crush produce between them giving you the best quality juice available. They are some of the fastest masticators around and you can juice almost anything in them. They can be used to make other foods like nut butters, they are quiet to run and are very long-lasting. 112
“Superfood” is a term used to describe foods that have a particular
high concentration of vitamins or minerals. It could be argued that all fruits and vegetables are indeed “super” foods. After all the humble lemon saved thousands of lives because it cured scurvy – which is pretty super if you ask me!
Super in a Glass
Juice Masters Hot ‘N’ Spicy
How to make it Place one apple into the chute of your juicer; behind it tightly pack in the spinach, followed by the lemon, ginger, broccoli, cucumber, celery and the other apple. uice the lot and then either pour into a glass over ice or blend with ice in a blender. Best Served When you are feeling a little bit like Bridget Jones on a bad day but instead of reaching for the ice cream and cookies, you decide to inject some super food into your system and make yourself feel super healthy instead of super sick! Just a thought... 2 Golden Delicious Apples Broccoli Stem 3cm chunk Celery 1⁄2 stalk Cucumber 1⁄4 medium Spinach 1 large handful Unwaxed Lemon 1⁄4 Fresh Ginger Root 1cm chunk Ice Cubes 1 small handful
A perfect pre-bedtime juice to keep you warm and toasty. If you’re still a little peckish this is the perfect way to finish your day. This one we call the Hot ‘N’ Spicy.. Why this is sooo Hot Juice the apples and pour juice into a saucepan. Slowly heat but DO NOT Boil. When nice and hot, pour into mug, add cinnamon and get cosy! Best Served... ...just before bed, this delicious and warming juice if far better than any hot water bottle! 3 Golden Delicious Apples Cinnamon 1 good pinch of cinnamon
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A big thank you to our Cafeâ€™s
of the yummy Ms Cupcake Book is
To download the complete Winter magazine visit www.freshvegan.eu where it is available for ÂŁ3.95
Published on Nov 30, 2013
Our 1st issue of Fresh Vegan featured 16 different cooks and chefs from all over the UK with 31 recipes to share for Christmas, New Year, fr...