Veganmagazine Food ISSUE 1 | OCTOBER 2013
AMAZING AUTUMNAL TREATS
Ooh la la!
Isa Chandra Moskowitz
The best of vegan Paris
sanctuary spotlight Vegan food making a real difference
DELICIOUS RECIPES raw + cooked
Donâ€™t miss our
Veganmagazine Food General Enquiries email@example.com Submissions firstname.lastname@example.org Advertising email@example.com www.veganfoodmagazine.com
Editor Samantha Gould Creative Director Karen Simmons Contributors Fran Costigan Richa Hingle Claire Morley Isa Chandra Moskowitz Felicity Richards Emily von Euw Dan Waters Dan Widdowson Copyright guidelines Unauthorised reproduction of this magazine, in whole or part, digital or print, is prohibited without written premission of the publisher. This magazine is not to be sold or hired. This magazine is free in its web and PDF forms. Printing for personal use is permissable. ÂŠ Vegan Food Magazine 2013
Recipes this issue Aduki Bean & Butternut Squash Risotto 62 Beetroot & Apple Soup 42 Blueberry Strawberry Banana Ice Cream Cake 12 Broccoli & Asparagus Autumn Stew 48 Broccoli Dal 24 Butter Bean, Sweet Potato & Caramelised Onion Parcels 60 Carrot Cake 11 Chai Spice Snickerdoodles 66 Cherry Clafoutis 85 Cheesy Leek, Asparagus & Tenderstem Broccoli Pastries 31 Cheesy Polenta with Sausage Ragout 31 Chocolate Cream Caramel Bars 17 Chocolate Pecan Cranberry Coffee Cake 55 Coconut Chana Saag 69 Creamed Artichoke Soup 49 Facon & Cream Cheesey Stuffed Mushrooms 35 Fresh Summer Rolls 12 Frittata 42 Lasagna 9 Leafy Greens stuffed with Tofu, Chickpea & Mushroom Couscous 62 Lentil & Mushroom Red Onion Pies 62 Maple Pecan Cupcakes 18 Marinated Zucchini Noodles 14 Mixed Bean Chilli & Sour Cream Stuffed Jackets 60 Moroccan Lentil Soup 48 Moussaka 44 Mushroom & Lentil PatĂŠ 34 Puy Lentil & Tofu Vinaigrette Salad 60 Raw Pizza 14 Roasted Spiced Pumpkin & Red Lentil Soup 49 Sausage & Onion Casserole 61 Satsuma Cookies 27 Savoury Tomato Basil Juice 15 Simple Carrot & Coriander Soup 48 Smoky Lentil & Sweet Potato Tacos 29 Spiced Hot Apple Cider 19 Spicy Ginger Truffles 57 Squash & Black Bean Cassoulet 86 Store Cupboard Stir-fry Sauce 34 Strawberry & Chocolate Buttercream Tart 15 www.veganricha.com Superfood Energy Bars 16 Thai-inspired Coleslaw 34 Vegan Raita 34
LETTER FROM THE EDITOR
LETTER FROM THE EDITOR Welcome to the ﬁrst ever issue of Vegan Food Magazine, an online magazine celebrating just how great vegan food is. Our ﬁrst edition is packed full of gorgeous recipes from the best food bloggers on the web, interviews with accomplished, famous vegan writers Isa Chandra Moskowitz and Fran Costigan and reviews of the newest vegan cookbooks hitting the shelves. Plus our city-focus feature on Paris including restaurant reviews, competitions, a special feature on C-A-L-F animal sanctuary café in North Yorkshire, UK and regular columns on feeding your companions a vegan diet, being green-ﬁngered, cupcakes and drinks. What makes us extra special is that we're free to view and we always will be, so if you like what you're reading then please share and consider donating whatever you can to help keep us going! I hope you enjoy issue 1 - follow us
on Facebook and Twitter to keep up-to-date with the latest in-between publications, where we’ll be running regular competitions and hosting opinion polls. We'd also love to hear any feedback you have, so please keep in touch. Yours, Samantha, Editor
GIVEAWAY To celebrate the launch of our ﬁrst issue we’re giving away a signed copy of Fran Costigan’s brand new book, Vegan Chocolate. To enter, email us at firstname.lastname@example.org and tell us your favourite chocolate recipe. Giveaway closes at midnight (GMT) December 31, 2013. 3
CONTENTS 30 THE LOWDOWN
Where we review a vegan product. This issue: Sheese and newcomer MozzaRisella.
34, 48, 60 RECIPES
Eat your heart out - a selection of Soups & Stews, Quick & Easy and Main Meal recipes.
6 EMILY VON EUW
We get to know the rising star behind the blog This Rawsome Vegan Life.
We ﬁnd out about Protect a Pup and share some homemade canine recipes.
A seasonal treat with Maple Pecan cupakes.
36 82 DAN WATERS
Recipe whiz Dan talks about starting up The Gourmet Vegan.
Make some Autumnal cheer with Spiced Hot Apple Cider.
Reviews of the latest vegan food books.
A vegan café with a big heart in North Yorkshire.
The queen of vegan desserts shares some recipes from her new book, Vegan Chocolate.
Blogger of Vegan Richa tells us about her journey to veganism and why she started her blog.
73 BOOK REVIEWS
50 FRAN COSTIGAN
20 RICHA HINGLE
88 GROWING PAINS We give sprouting a go (with mixed results).
76 VEGAN PARIS The hottest places to eat vegan in the City of Light.
ISA CHANDRA MOSKOWITZ Vegan cookbook royalty, Isa, talks to us about going vegan, PPK ten years on and shares a couple of recipes from her new book, Isa Does It.
EMILY VON EUW Emily von Euw, blogger behind the glorious This Rawsome Vegan Life has had an incredible year, winning 'The Vegan Woman' best food blog of 2013, achieving an online following of over 30,000 and bagging herself a book deal. Her vibrant and creative raw food blog is full of gorgeous photography and innovative recipes. Certainly one to watch for 2014, we ďŹ nd out more about what makes this fun Canadian food writer click.
INTERVIEW | EMILY VON EUW We’re very excited to have you be a part of our ﬁrst issue Emily! The past year has been an incredible one for you. Did you expect This Rawsome Vegan Life to become as popular as it has?
What is your advice to anyone starting a blog?
I am excited to be featured! And you’re right about my year – it has been so rewarding. I can’t believe everything that has happened! It was a total shock and my fan base continues to expand all the while.
Who are your favourite food writers and chefs?
And how did it all begin? I started This Rawsome Vegan Life about two years ago now, after being vegan for around a year; and I never dreamt it would take me to where I am today! I made the blog after my friends and family ﬁnally convinced me to; I’d often make a raw dessert and they’d say “Em, this is SO good – you gotta put this on the internet!” I really did not think anyone would read my blog, so for the ﬁrst several months I didn’t take it seriously. It was more of a personal, food-oriented, journal that I kept online. But once I started getting more and more readers and comments, I ﬁgured “Hey, maybe I can turn this into something important and make a difference in the world.” So I worked at improving my food photography, recipe creativity, and the look of the website. My friend told me I should make a Facebook fan page, so I did. I also began to take advantage of other social networking sites like Twitter and Pinterest. Fast-forward about a year – my hard work is getting noticed and paying off! The photography on your blog is stunning. Are you self-taught? Thank you! I am indeed! I’m also just a perfectionist who’s always been into writing, healthy food, and photography; thus a healthy food blog brings all these interests and skills together. I’ve never taken a class to do with anything you see on my blog (raw food classes, photography classes, etc.) which just goes to show you – anyone can do this if they set their mind to it!
Never stop improving, do something different, and do it well.
Lauren Glucina from Ascension Kitchen, Angela Liddon from Oh She Glows, Kathy Patalsky from Healthy Happy Life, Sarah Britton from My New Roots, Ashlae Warner from Oh, Ladycakes, David, Luise and Elsa from Green Kitchen Stories, Laura from The First Mess, Jess Ainscough from the Wellness Warrior, and Russell James from The Raw Chef. We'd love to know how you came to veganism. I don’t recall exactly how it all happened – but I do remember one moment very clearly: a few years ago when I was 16, I was lying on the couch reading a book called Fit For Life which promotes a plant-based, mostly raw food diet. I had just read the chapter on dairy and basically had an epiphany: it was totally ridiculous that drinking cow’s milk is considered normal! Shortly after this I decided to try out veganism for 30 days, but as soon I had begun the “challenge” I knew it was the life I was meant for and I’d never go back to my old ways. My inspiration throughout my journey has always been our animal friends and the beautiful natural environment in which we live. We are part of this earth, and we should not take from it more than we need; nor should we harm others needlessly. After experimenting over the years I have found that a whole foods, vegan and mostly raw diet is optimal for me. And have you ever had any weird reactions to divulging your vegan status? Not any super weird ones but, from my perspective, some are quite laughable:
INTERVIEW | EMILY VON EUW “But… you eat ﬁsh, right?” *Sigh* What one food couldn’t you live without and why? Leafy greens – they are absolutely necessary to reach your full potential for health and wellness. They are the original super food and the most nutritionally dense food on the planet. Did you notice anything change when you went raw? Although I was already in pretty good shape, I noticed that my nails got stronger, and I hardly ever got sick anymore. I also recovered from workouts faster, and was able to see results in shorter amounts of time. I sleep better, have more energy, and all around just feel truly alive! I feel unrestricted in my physical abilities and to me, that’s an important form of freedom and expression.
And ﬁnally, what is your absolute essential item in the kitchen? Food processor. I use that thing every day. Emily's upcoming book Rawsome Vegan Baking: An Un-Cookbook for Raw, Gluten-Free, Vegan, Beautiful and Sinfully Sweet Cookies, Cakes, Bars & Cupcakes is set for release in March 2014. You can pre-order online through Emily’s blog.
QUICK QUESTIONS Your food heaven? Fresh-picked blueberries. Your food hell? Obviously meat and dairy, but I’ve never met an edible plant I didn’t like! Where in the world is your favourite place to be a vegan? The farmers market. Favourite vegan restaurant? Gorilla Food in Vancouver, Canada. What do you do or make for Halloween? Raw pumpkin pie! Other than that I’ll probably just watch scary movies, dress up as a 90’s-goth-punk-vampire-witch, talk to a spider, and pet my black cat, Dante.
RECIPES | EMILY VON EUW
With cashew cream cheese and broccoli sun-dried tomato pesto
Serves 3-4 LASAGNA NOODLES 1 zucchini CASHEW CHEESE 2/3 cup cashews 2 peeled garlic cloves 1 tablespoon fresh lemon juice 1-2 teaspoons dried rosemary 2-3 tablespoons nutritional yeast (optional) Salt and pepper, to taste Water, as needed SUN-DRIED TOMATO AND BROCCOLI PESTO 1/2 head of broccoli 2 tablespoons sun-dried tomatoes 1 tablespoon olive oil (only if your sun-dried tomatoes aren't already stored in oil)
Salt, pepper and dried herbs, to taste Water, as needed OPTIONAL LAYERS Mushrooms Tomatoes Basil leaves Sprouts
● Slice the zucchini with a sharp knife. Set aside. ● For the cheese, blend all ingredients in your food
processor or blender until smooth and thick, adding as little water as possible. Set aside.
● For the pesto, blend all ingredients in your food processor or blender until smooth and thick, adding as little water as possible. ● To assemble, layer the noodles with the pesto, cashew
cheese and whatever you else you like, alternating as you go. If you want, make roll ups, too.
RECIPES | EMILY VON EUW
With cashew cream cheese frosting, pistachios & walnuts
Serves 4-6 CAKE 2 large carrots, peeled 1 1/2 cups oat flour or buckwheat flour 1 cup dates 1 cup dried pineapple (or more dates) 1/2 cup dried coconut 1/2 teaspoon cinnamon CASHEW FROSTING 2 cups cashews, preferably soaked for a couple hours 1-2 tablespoons lemon juice 2 tablespoons liquid coconut oil 1/3 cup maple syrup
● For the frosting, blend all ingredients in your high speed
blender until smooth, adding as little water as possible. Put in a bowl and set aside.
● For the cake, cut the carrots into small chunks. Then
throw all the ingredients (including the carrots) in your food processor and pulse until it's all in really small pieces and sticks together.
● To assemble, press half the cake mix into the bottom of
an adjustable spring-form pan (here made with a 6” pan).
● Spread on about 1/3 of the frosting. Put it in the freezer
until the layer of frosting is hard.
● After freezing, press on the rest of the cake mix. Let sit in
the fridge overnight, then frost in the morning (but you can also do it right away if you want). Cover with whatever garnish you prefer.
Water, as needed
RECIPES | EMILY VON EUW
Fresh Summer Rolls With basil, avocado, kale & spicy peanut sauce PEANUT SAUCE 2 garlic cloves, minced 1 tablespoon chunk of ginger, peeled and ﬁnely chopped 2 tablespoons each of tamari, maple syrup, lime juice Chili powder, to taste 1/3 cup peanut butter 1/3 cup water, as needed ROLLS 1 cup cooked vermicelli (rice noodles) 5-8 rice paper sheets 1 carrot 1 avocado 1/3 cucumber
1 cup fresh basil 1/2 cup cilantro 5-8 kale leaves 1/2 red pepper
● For the peanut sauce, blend or mix together all the
ingredients until smooth. If you like, sauté the garlic and ginger ﬁrst to bring out more flavour. Set aside in a bowl.
● For the wraps, cut all the veggies into thin strips. Dip
your rice paper sheets in warm water so they soften and become pliable (do this one at a time), then arrange your ﬁllings in the middle.
● Fold over two ends, then wrap it up like a burrito, making
it as tight as possible. It might take a few tries to get it perfect.
● Serve with the sauce and enjoy nature's elegant beauty.
Blueberry Strawberry Banana Ice Cream Cake 10 strawberries, halved VANILLA ICE CREAM CAKE LAYER 2 cups cashews 2 bananas 1 cup dates 1/4 cup melted coconut oil Seeds from 1/2 vanilla pod (or 1/2 teaspoons vanilla extract) Vegan milk or coconut water, as needed
BERRY LAYER 1 cup frozen blueberries 1 cup frozen strawberries 1 cup vegan milk or coconut water, as needed 1 cup dates, walnuts or another banana
● To make the ﬁrst layer,
place the halved strawberries around the edge of a spring form pan. Set aside.
● Now blend all the vanilla ice
cream cake ingredients together until smooth, adding as little vegan milk or coconut water as possible (I used about 1/4 cup). Spread into the bottom of the pan - this should press the berries to the inner edge. Put in the freezer.
● For the berry layer, blend all until smooth. Carefully spread over the vanilla ice cream cake layer and put in the freezer for about 2-3 hours, until it's set. Then cut and serve with other berries. ● Letting it soften a little before eating creamier.
RECIPES | EMILY VON EUW Marinated Zucchini Noodles with Tomato Basil Sauce, Dried Baby Tomatoes & Garlic Portobello Meatless Balls PORTOBELLO MEATLESS BALLS 1/4 cup walnuts 1 portobello mushroom 1 very small onion 1-2 dates Dash of coriander Salt and pepper, to taste DRIED BABY TOMATOES 3 cups halved baby tomatoes 1 teaspoon extra virgin olive oil Pinch of salt MARINATED ZUCCHINI NOODLES 1 large or 2-3 small zucchinis 1 teaspoons extra virgin olive oil Pinch of salt TOMATO BASIL SAUCE 1/2 cup of your dried tomatoes 1/2 cup chopped zucchini (I use the leftovers after making the noodles) 1 tablespoon tahini Small handful fresh basil leaves 1 date 1 garlic clove Salt and pepper, to taste
● For the portobello meatless balls, process the walnuts into powder in a food processor, then add the rest of the ingredients and process until it becomes mushy. If your mixture is too wet, add some ground flax seeds and let it sit for a minute or two. ● Form into balls and dehydrate (or bake at your
oven’s lowest temperature) until they have darkened in colour and hardened on the outside (about 5 hours), or until you want to take them out.
● For the dried baby tomatoes,
CRUST 1 red bell pepper 1/3 cup each of sunflower seeds, hemp seeds, flax seeds Salt and pepper, to taste
cover your hands in the olive oil, then rub down all the TOPPINGS tomato halves until they evenly About 2 cups of whatever coated. Sprinkle them with salt veggies you like and mix 'em up. 1 teaspoon each of tamari and ● Dehydrate the tomatoes for extra virgin olive oil about 5 hours until they have lost most of their moisture but SAUCE still have some juice in the middle, or until you want to 3/4 cup chopped tomatoes 3 tablespoons sun-dried take them out. tomatoes ● For the noodles, slice your 1/2 teaspoon lemon juice zucchini(s) on a mandolin or spiral slicer to create noodles. 1-2 dates Rub the noodles evenly with 1 tablespoon miso olive oil and sprinkle with salt. 1 small garlic clove Let these sit out for 30-60 minutes so they can soften and Fresh or dried basil and oregano, to taste develop flavour.
● For the sauce, put all the ● For the cheese, blend all the ingredients in your food processor and process until smooth and saucy, adding whatever else you like.
ingredients until very smooth and thick. Wrap in cheesecloth, place in a bowl and leave alone for preferably 2-5 days. You can use the cheese right away ● To assemble, toss the noo- but the longer you let it age, the dles in the sauce then top off more flavour and texture it will with the meatless balls and develop. baby tomatoes. ● For the crust, put all the ingredients in your food proPizza with Red Pepper Flax cessor and process until everyCrust, Sun-dried Tomato thing has combined into a Sauce, Pine Nut Cheese & rough, slightly wet “dough”. Veggies Spread this evenly onto parchment on a pizza pan and dehyServes 2-6 drate in your oven at its lowest CHEESE temperature for 3-5 hours or until it’s like a giant cracker. If 1 cup pine nuts you have a dehydrator, you can Juice of 1 lemon use that instead and set it to 1 garlic clove just above 115 degrees. 2 teaspoons herbes de ● To prepare the toppings, provence (or other herbs) evenly coat the veggies in 2 tablespoons rejuvelac (or tamari and oil and let them water) marinate in your oven at its 2 tablespoons nutritional yeast lowest temperature, or in your dehydrator, for about an hour. Salt, to taste
RECIPES | EMILY VON EUW
● For the sauce, blend all the ingredients until smooth. Spread this evenly on your crust, followed by pieces of cheese, then the marinated veggies. Pair with a salad and you’ve got one super delicious, super healthy dinner than everyone can enjoy. Savoury Tomato Basil Juice 1 large heirloom tomato 5-7 kale leaves, stems removed Handful basil leaves 1 red bell pepper 1/2 pineapple 2 apples 1 tablespoon fresh ginger 1 lemon 1 garlic clove 1 cucumber (optional) 3 carrots
● Wash, peel, and cut your produce as needed. Put everything through your juicer, strain and enjoy! Strawberry & Chocolate Buttercream Tart CRUST 1 cup almonds 1 cup dates CHOCOLATE BUTTERCREAM 1 cup dates 3/4 cup water Juice from 1 lemon 1/4 cup cacao powder 2 tablespoon cashew butter 2 tablespoons coconut oil 2 tablespoons maple syrup 1 teaspoon vanilla extract Pinch of salt
TOPPING Sliced strawberries Mint leaves
● For the crust, pulse the almonds into flour in a food processor. Add the dates and process until they stick together. Press into the bottom and up the side of a lined spring form pan or tart molds.
● For the buttercream, blend all
ingredients until smooth. Refrigerate overnight, then spread evenly into your crust. Top with strawberries and mint.
RECIPES | EMILY VON EUW Superfood Energy Bars with Cacao 1 cup walnuts 1/3 cup chia seeds 1/3 cup ground flax seeds 1/3 cup hemp seeds 1/4 cup cacao nibs 1/4 cup coconut flakes 3/4 cup pumpkin seeds 1/2 cup raisins 1 cup dates 1-2 tablespoons melted coconut oil, if needed
● Combine the dry ingredients
(keep a bit of each aside) in your food processor, add dates and raisins and process until it starts to stick together. If too dry, add more dates or coconut oil. Add the remaining dry ingredients and mix in with your hands.
● Press into a lined pan and set in the fridge for an hour or more. Cut into bars and store for up to one week.
● If you have extra, shape them
into cupcakes and top off with raw chocolate.
RECIPES | EMILY VON EUW Chocolate Cream Caramel Bars CRUST 1 cup almonds or other nuts 1 cup dates Pinch of salt (optional) CARAMEL 1/2 cup cashew butter 1/2 cup coconut oil 1 cup dates CHOCOLATE CREAM 1/3 cup coconut oil 2-3 tablespoons cacao powder 1/4 cup preferred liquid sweetener
â—? To make the crust, process the almonds into flour in your food processor, then add the dates and process until it all begins to stick together. Press into the bottom of a lined baking pan and refrigerate.
â—? To make both the caramel
and chocolate cream layers, just blend the ingredients for each until smooth. Feel free to add other flavours like vanilla, chili, ginger, etc. Spread the caramel onto your crust, followed by the chocolate cream. Refrigerate until completely set - this will take a couple hours.
RECIPES | CUPCAKES
MAPLE PECAN CUPCAKES Bring autumn’s colours and flavours to your baking with this decadant (and simple) sweet-toothed treat. Makes 12 cupcakes 1 1/2 cups flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon cinnamon 1/2 cup + 2 tablespoons soy milk 1/2 teaspoon apple cider vinegar 1/2 cup maple syrup 1/2 cup vegetable oil 1/4 cup brown sugar 1 teaspoon vanilla 1 cup pecans, toasted and chopped MAPLE FROSTING 3/4 cup vegan margarine 2 tablespoons brown sugar 3 tablespoons maple syrup 3-4 cups powdered sugar ● Preheat your oven to 350F/180C/Gas Mark 4. ● Toast your pecans for about 7 minutes, then crumble them into small pieces. ● Sift together the flour, baking powder, baking soda and salt in a large bowl.
● Whisk together the soy milk and apple cider vinegar. Set aside to let curdle (this is your “buttermilk”). ● To the soy milk add the maple syrup, vegetable oil, brown sugar and vanilla. ● Combine the wet mixture with the dry a little at a time until fully incorporated. Don’t over mix. Fold in the toasted pecan bits. ● Bake for 18-20 minutes.
To make the frosting: ● Cream the margarine and brown sugar together until there are no sugar lumps. ● Add the maple syrup. ● Mix in the powdered sugar 1/2 cup at a time until you reach your desired consistency. ● Pipe or spread onto cupcakes when they are completely cool. Decorate with sugarpaste maple leaves (optional).
RECIPES | DRINKS
Cheers to Cozy
If there is one thing that screams Autumn is here, it’s Spiced Hot Apple Cider. Perfect for those drizzly days at home or as a party punch (throw in a little rum if you’re so inclined)
Spiced Hot Apple Cider 8 cups fresh or pressed apple juice 1 orange, sliced 2 teaspoons ground cinnamon or 2 cinnamon sticks 1 tablespoon ground or 4 whole cloves 1/2 teaspoon all spice 1/2 teaspoon ground nutmeg 1/3 cup brown sugar ● Heat all ingredients in a large pot over medium heat, stirring occasionally, for 15 minutes. ● Strain before serving and garnish with cinnamon sticks or orange slices.
INTERVIEW | RICHA HINGLE
Living the Richa Life
Richa Hingle, creator of the blog Vegan Richa, talks to us about her roots, going vegan and why she started blogging. affecting the tastes and the textures of the dishes. The curries and gravies which are cream based can be veganized by using coconut milk or cashew cream. Gheeclariﬁed butter in meals and desserts can be replaced by oil of choice. Some desserts and curries are tricky, and thats where Indian Vegan bloggers like me come in to help veganise things like Gulab Jamuns, Ladoos and Burﬁs. Tell us about your journey to veganism What made you begin your blog? When life threw me a curve ball and I had time on my hands, I started blogging about my cooking experiments. A few years down the line, after exposure to information about where the food comes from, the blog became entirely vegan and the recipe development became focused on creating interesting and delicious vegan food and veganising some old favorites. How did your love for Indian food begin? I am Indian by birth, so thats an easy one. We grew up on a vegetarian diet with abundant beans, legumes, whole grains, vegetables in all meals. When I decided to change the diet to a plant-based one, I realised I did not need to make much change to my everyday Indian food. Once I ﬁgured out the substitutes for dairy products, I fell in love with Indian food even more. Is this style of cooking easy to veganise? Most Indian meals are already vegan or easily veganised by using oil instead of ghee, non-dairy milks or non-dairy yogurt, without 20
Around the time I started the blog, I also started following my other passion of helping rescue animals in some way or the other. After getting in touch with the local rescues, I became a dog foster parent and fostered dogs. One of my foster pups was from a puppy mill. He was emaciated, smelly and not interested in any interaction, and he was the better one of the lot. The exposure to the pain and suffering of the dogs [...] and reading about veganism on some of the food blogs I was following, helped me make the connection to the cruelty to other animals in the meat, egg and dairy industry. I decided I could not be a part of causing extreme suffering or death on another living being when there were alternatives. Some alternatives that I already knew of and some that I would put an effort to ﬁnd. There has been no looking back since.
INTERVIEW | RICHA HINGLE
Richaâ€™s Satsuma Cookies (pg 27) >
QUICK QUESTIONS Your food heaven? Molten Chocolate Cake by Hot Cakes in Seattle. Comfort food any day is Dal, Aloo Gobi, Roti. Your food hell? Okra in the plant world. But I can cook it for my husband or anyone else. Who has inspired you and why? In the beginning it was the volunteers in pet rescue working to save death row dogs and cats in shelters, who worked tirelessly day and night and shared the conditions, abuse of the animals and the reality of euthanization of the large number of healthy animals. Now, both the pet/animal rescue community and the vegan food bloggers and activists who work every day for the cause keep me motivated to do whatever I can. Where in the world is your favourite place to be a vegan? Right now in Seattle. Some other time it would be in my hometown in India. What is your advice to anyone starting a blog? Start one. It is easy to get started. Follow your passion. For food blogs, write clear instructions, measured ingredients and interact with the readers. Take good pictures of the food in natural light if possible, where the food looks appetizing. Use social media. Once you ďŹ nd your niche and your audience, make sure to cater to both your interest and theirs. 21
RECIPES | RICHA HINGLE
Whole roasted cauliflower with creamy Mughlai/Makhani gravy
Serves 3-4 1 large cauliflower head, leaves, tough stem removed and washed Water to blanch 2 teaspoons salt 1/2 teaspoon turmeric 1/2 teaspoon chili powder (optional) CURRY/GRAVY 2 teaspoons oil 1/2 medium red onion, chopped 1 inch ginger, chopped 5-6 cloves of garlic, chopped 1 dry red chili or chili flakes, to taste 3 medium tomatoes, chopped 1 teaspoon garam masala 1/2 teaspoon cumin powder 1/2 teaspoon coriander powder 1/2 teaspoon turmeric powder 1 tablespoon dried fenugreek leaves 3/4 cup canned coconut milk 1/4 cup ground cashew or 1/3 cup soaked cashews 3/4 teaspoon salt 1/4 teaspoon raw sugar or 1/2 teaspoon maple syrup
● Bring a large pot of water to boil. Add salt, turmeric and chili and blanch/cook the whole cauliflower. Cover and cook for 4 minutes on each side (top and bottom - flip after 4 minutes). ● In a pan, add oil and heat on medium heat. Add chopped onion and sauté until golden, 6-7 minutes. ● Add ginger, garlic chili and sauté for another 2 minutes. ● Add the spices and mix. ● Add tomatoes, salt, sugar, fenugreek leaves. Mix and
cook covered until tender. Mash them a bit in between. 8-10 minutes.
● Cool slightly, then blend with coconut milk and cashews
into a smooth thick pureé. Taste and adjust salt and spice.
● Oil the baking dish if desired. Place the blanched
cauliflower in the baking dish and slowly drop the gravy on top to cover the entire head of the cauliflower. Pour gravy again after a few minutes so the cauliflower is drenched well. Some gravy will fall on the side. Keep about a 1/3 of the gravy to serve on the side later.
● Bake in pre-heated 400F oven for 40-45 minutes till the
cauliflower is dry to touch and gravy thickens a bit. Turn the dish around after 30 minutes.
● Heat the remaining gravy to just about a boil so it thickens and serve on the side. ● Serve hot as is or with flat breads (Naan/Roti), or salads or quinoa. Chop and ﬁll up wraps or burgers. ● For a nut-free version, omit the cashews or use 2-3
tablespoons powdered sunflower seeds.
RECIPES | RICHA HINGLE
Mung bean and lentil stew with broccoli and sweet mini peppers
Serves 2-4 1/2 cup dry whole red lentils/Indian brown lentils (masoor) 1/2 cup dry whole mung/moong beans (green gram) 2 1/2-3 cups of water (less for thicker stew) TEMPERING/TADKA 2 teaspoons oil 1/2 teaspoon cumin seeds 1 teaspoon coriander powder 1 bay leaf 1 dried red chili 5 cloves garlic, chopped 1/2 inch ginger, chopped A generous pinch of asafetida (hing) (optional) 1/2 red onion, ﬁnely chopped 1 medium tomato, chopped 1/2 teaspoon garam masala 3/4 teaspoon salt or to taste 3/4 cup chopped broccoli (small florets) 1/4 cup sweet mini peppers or red bell pepper, chopped cilantro for garnish, chopped VARIATIONS Add chipotle pepper flakes/powder for a smoky dal Add a tablespoon or so cashew cream to the dal before serving
● Soak the lentils for at least 2 hours to overnight in warm water. Drain the water and keep ready. ● In a pressure cooker, add the oil and heat at medium. When the oil is hot, add cumin seeds and let them cook and get fragrant. ● Add dried red chili, bay leaf, chopped onion and sauté
● Add in the asafetida, coriander powder, ginger and garlic and cook for a minute. ● Add in the chopped tomato. Cook for 3-4 minutes until tomato is mushy. ● Add broccoli and mini peppers and cook for a minute.
Add the drained and washed lentils, water and salt and pressure cook on low-medium heat for 3-4 whistles.
● Let the pressure release by itself before opening. Serve hot, topped with fresh cilantro. ● To refresh the dal, add a fresh tadka/tempering. Heat oil, add mustard and cumin seeds and some red pepper flakes and pour over the daal. ● Serve hot with Indian flat breads like roti, paratha , naan,
or with rice, quinoa or pilafs. Or with crackers, bread. Thicker dal can also be slathered on breads like hummus, or made into a sloppy sandwich with sweet peppers slaw.
NOTE To make any lentil/bean dal without a pressure cooker, make the tempering in a deep pan and add the soaked lentils with a half cup more water than mentioned. Cook covered on low heat for 45 minutes to an hour until tender. Stir occasionally. Soaking the large beans longer (overnight) gives the best results.
RECIPES | RICHA HINGLE
A burst of citrus with each bite of these wafery crunchy cookies. Gluten-free.
Makes 12-14 cookies 1 tablespoon flaxmeal 2 tablespoons hot water Juice of half a satsuma (about 3-4 tablespoons) Peel of half a satsuma, ﬁnely chopped (pith scraped as much as possible) 1 1/2 tablespoons coconut oil 1 tablespoon organic canola oil 1 tablespoon agave syrup 1/4 cup ground raw sugar 1/8 teaspoon salt 3/4 teaspoon baking powder 1/4 cup sorghum flour 1/4 cup cashews ground 1/3 cup ﬁnely ground oats or oat flour 3 tablespoons rice flour 1/4 teaspoon ginger powder 1/8 teaspoon cloves powder
● In a bowl, add flaxmeal and hot water and mix well. Let sit for a few minutes. ● Add in melted coconut oil, canola oil, sugar, salt, ginger powder, cloves powder, satsuma juice and mix well (briskly) until sugar is well combined. ● Grind the oats with the baking powder, or mix baking
powder in the flours, and combine well.
● Add the flours, baking powder, peel and ground cashew to the wet mix, and mix only till combined. The mixture should come together as a not-too-sticky dough. Use more rice flour or oat flour if it is too sticky. ● Oil hands and make 1-1 1/2 inch balls. Place on parchment on a baking sheet an inch apart and flatten. ● Bake in preheated oven at 360F for 13-14 minutes. until the edges just about to start turning golden brown and the tops are not soft. ● Cool on rack for 10 minutes before serving with some
hot coffee or tea.
NOTE You can use any available orange/citrus peel and juice as a substitute.
RECIPES | RICHA HINGLE
Smoky Lentil & Sweet Potato Tacos Makes 8-10 tacos 1/2 cup dry lentils 1 1/2 cups water 1 sweet potato or yam, cubed (1-1 1/2 cups) 1/2 medium red onion (about 3/4 cup) 1 tablespoon tomato paste or 1/2 a tomato ﬁnely chopped 1/2 teaspoon garlic powder 1/2 teaspoon chipotle chilli pepper or to taste 1/4 teaspoon smoked paprika 1/2 teaspoon cumin powder or cumin seeds 1 teaspoon coriander powder 1/2 teaspoon dry oregano leaves 1/2 teaspoon dry basil 2/3 teaspoon salt or to taste A generous dash of black pepper 1 teaspoon Sriracha sauce (optional) 1-2 teaspoon lime juice Liquid smoke (optional) FOR ASSEMBLY Hard or soft tacos Finely chopped lettuce Salsa of choice Chopped cilantro Lime juice
● Soak the lentils for an hour or so. Drain, wash and keep ready. ● In a deep pan, add oil and heat on medium heat. Add onion and cook until golden, 3-4 minutes. ● Add the spices, herbs, salt, tomato paste/tomato and mix well. Cook for a few seconds. ● Add the washed lentils and water. Mix, cover and cook on low-medium heat for 15 minutes. ● Add the cubed sweet potato, Sriracha, mix and cook covered for another 15-25 minutes until lentils and sweet potato are tender and all liquid is absorbed. ● Add lime juice. taste and adjust for salt and spice. ● Add a dash of liquid smoke for extra smokyness. ● If using canned lentils, add sweet potato and 1/4 cup water to the golden onion and spices. Mix and cook for 10 minutes. ● Add lentils and salt (depends on if the lentils are salted or not), mix and cook covered until sweet potato cubes are tender. ● To assemble, warm the tacos, load them with lettuce and add the warm lentil mixture, then salsa, guacamole, cilantro and lime juice. Serve immediately.
The Lowdown REVIEWERS
Vegan product reviews. This issue: Sheese and MozzaRisella.
FELICITY Vegan writer, blogger at Tea With Felicity and mum to Eric, 4.
SAMANTHA Editor of Vegan Food Magazine, mum to two cats, Ross and Pauline.
Samantha says: Although this spread was good, is it not my favourite flavour Sheese has to offer. I much prefer the garlic and herb flavour which I can devour quite easily on crackers, or the plain flavour cream Sheese that works well as an instant creamy sauce stirred into hot spaghetti.
CRACKED BLACK PEPPER AND SPRING ONION CREAM SHEESE
Felicity says: Alex (my boyfriend, non-vegan) said it was like black pepper Boursin! It was really good spread on crackers and toast. Creamy, Philadelphia-like, not too sweet and without the slightly plasticy texture of other brands of vegan cheese. The pepper and herbs were tasty without being overpowering. Eric, my 4-year-old son, wasn't a fan but he is ridiculously fussy.
SMOKED MELTY SHEESE
Felicity says: This was our favourite. It melted so well, really quickly and with that glossy appearance of cow’s cheese. We had it melted into polenta served with a vegan sausage ragout and it gave the polenta a lovely, creamy, cheesiness with the flavour of applewood smoked cheddar or Bavarian smoked cheese.
Samantha says: I used this in a baked enchiladas recipe and I found the smokiness a little too overpowering. It did melt very well, though, inside the tortillas. I can imagine this Sheese working well as a nacho dip, or melted over tortillas with jalapeños and tomato salsa.
STRONG MELTY CHEDDAR SHEESE
Felicity says: Not our favourite. We had it melted on pizza and it had a great cheesy flavour, really yummy but the texture when melted on pizza was very sticky.
Samantha says: Now this was my winner. I tried this Sheese out in a number of ways; as Felicity says it doesn’t melt too well on pizza but melts brilliantly in cheese sauces and topped onto pasta dishes, giving a very mature cheesy taste. I had the best results with this Sheese when I used it in my Leek, Asparagus & Tenderstem Broccoli Pastries. The Sheese melted brilliantly, and when tried out on non-vegans they couldn’t believe how good it tasted.
RECIPES | THE LOWDOWN
Cheesy Polenta with Sausage Ragout – Adapted from BBC’s Good Food October 2013
Cheesy Leek, Asparagus & Tenderstem Broccoli Pastries
1 tablespoon olive oil 1 onion, chopped 1 garlic clove, ﬁnely chopped 6 vegan sausages, chopped 400g can chopped tomatoes 200ml vegetable stock 1 tablespoon tomato purée 4 rosemary sprigs, chopped 200g instant polenta 100g Smoked Melty Sheese, grated
● Heat the oil in a large pan over medium-
high heat and cook the onion and garlic for a few minutes.
● Stir in the pieces of vegan sausage and cook for a few minutes, until slightly browned. ● Stir in the chopped tomatoes, stock, purée, and most of the rosemary. Bring to a simmer and cook for 8-10 minutes until thickened. ● Season to taste. ● Meanwhile, cook the polenta according to packet instructions. ● Remove from the heat and stir in the Smoked Cheddar Melty Sheese.
● Spoon the polenta onto plates, top with the ragout and a sprinkling of the remaining rosemary.
1 medium leek, chopped into small rings 8 asparagus spears 12 tenderstem broccoli stalks Knob of vegan margarine Olive oil Vegan bouillon or veg stock 1 pack of vegan ready-to-roll puff pastry A little non-dairy milk (for sealing the pastries) Salt and pepper to taste 1/3 block Strong Cheddar Melty Sheese
● Gently fry the leeks in a little olive oil and vegan margarine until soft. Set aside and salt.
● Finely grate the Strong Cheddar Melty Sheese.
● Fill a medium sized pan with about an inch of boiled water, add stock and simmer the broccoli in the water until tender, but still crunchy. ● Using a colander above the broccoli pan, steam the asparagus spears, trapping the steam with the lid for 5-10 minutes.
● Roll out your pastry to 1/4 inch or 5mm
thickness, sprinkling plain flour on the rolling pin and surface.
● To assemble your pastries, cut the pastry sheet equally into four rectangles. Leaving a 1/2 inch or 1cm edge, place the leeks, broccoli and asparagus onto one half of the pastry. Top with Sheese, fold over the pastry and seal around the edges with a fork and a little nondairy milk. Brush the tops with melted vegan margarine or non-dairy milk. ● Bake according to puff pastry packet instructions, or about 20-25 minutes at 180C/350F.
NEW PROD UCT Review by Samantha There’s a brand new vegan cheese hitting the shelves from Italy, made from rice milk and completely soy- and GMO-free. Here I taste test the MozzaRisella and Zucchini Ravioli, MozzaRisella Original and Smoked MozzaRisella.
MozzaRisella and Zucchini Ravioli The ravioli was fresh and delightful. I made my own sun-dried tomato pesto to stir through it. Creamy and not overpowering in cheesiness.
MozzaRisella Original I tried the MozzaRisella Original flavour on top of pizza. It bubbled really well but didn’t keep its shape, becoming more like a cheese sauce. The taste was creamy and subtle. Next time I would sparingly use 1/8 inch slices of this on top of a vegan pizza with other vegan cheeses.
SmokeyRisella I thought the smoked flavour tasted almost metallic, could be the turmeric. It did melt well, turning into a lovely gooey consistency on top and inside of the cannelloni I made.
Overall verdict Great to see a rice-based vegan cheese hit the market. Would deﬁnitely consider purchasing the Ravioli and MozzaRisella Original products in the future when I next make an authentic Italian dish.
GIVEAWAY winner The winner of our luxury VegFest Hamper is Lara Nicholls! Congrats Lara, and thanks to everyone who stopped by our stall at VegFest London on Saturday 5th October. Lara is the lucky winner of: ● Booja-Booja Gourmet Selection and Champagne Chocolate Truffles ● Biosnacky Mini Greenhouse and Starter Pack ● Herbamare herb seasoning salts ● The Raw Chocolate Co. selection of chocolates ● Coconom selection of coconut sugar ● Vegucated DVD ● Whole Grain Vegan Baking by Celine Steen and Tamasin Noyes ● Vegan Slow Cooking by Kathy Hester ● Vegan Pizza by Julie Hasson ● Home-cooked Vegan Comfort Food by Celine Steen and Joni-Marie Newman ● Great Gluten-Free Vegan Eats From Around the World by Allyson Kramer ● Dinner for two at 222 Veggie Vegan Restuarant in London
GIVEAWAYS THIS ISSUE If you missed out on VegFest, don’t worry! We’ve got more great giveaways in this issue of Vegan Food Magazine: A signed copy of Fran Costigan’s Vegan Chocolate (pg 3) > Biosnacky 3-tiered sprouter, seed starter pack and 2 Herbamare salts (pg 89) > V-dog 20kg bag of food and bag of breath bones (pg 72) >
RECIPES | QUICK & EASY
RECIPES QU Thai-inspired Coleslaw
1 punnet (300g) chestnut mushrooms, chopped Bunch of fresh thyme Salt and pepper 1/4 cup red wine
Don’t know what to do with that zucchini sitting alone in your fridge? Turn it into a salad! This is a great way to use up items left over from a stir fry, or simply a fresh way to ● Bring the lentils to the boil in serve zucchini. the vegetable stock with 2 sprigs of thyme. Reduce to simmer for about 20 minutes. 3 medium carrots Remove the leaves from 1 large zucchini another 5 sprigs of thyme and 1 large clove of garlic, minced chop ﬁnely. Add to the lentils and continue to simmer for 2 tablespoons olive oil another 30 minutes, topping up 1 tablespoon soy sauce with water as you need to. By 2 teaspoons lemon juice the end of cooking there must 1 teaspoon white wine vinegar be little or no water left in the pan. Generous pinch of chilli flakes Handful of coriander, chopped ● Fry the onions in olive oil until roughly they start to soften – around 5 minutes. Add the mushrooms, 1 tablespoon sesame seeds garlic, a liberal amount of salt and a 2 sprigs of thyme, cook ● Grate the carrot and zucchini until the mushrooms start to and pop in a bowl. release water then pour in the wine and simmer until the ● In a separate bowl, whisk the liquid in the pan is nearly gone. garlic, olive oil, soy sauce, lemon juice, white wine vinegar, ● Combine the lentils with the chilli flakes and coriander. mushroom mix and leave to cool. Remove any sprigs of ● Combine all of the ingredi- thyme as these will not blend ents together then sprinkle well. When cool, use a hand with sesame seeds and a little blender and pulse everything more coriandar. together and season with black pepper. Alternate between Mushroom & Lentil Pâté pulsing and mashing with a fork; you want to have both chunky and smooth bits. 1/2 cup green lentils 1 1/2 cups vegetable stock Olive oil 1 white onion, chopped ﬁnely 2 cloves of garlic, minced 34
Vegan Raita (Indian Yogurt Dip) 1/4 large cucumber 1/2 bunch of fresh coriander 1/4 cup plain vegan yogurt 2 tablespoons egg-free mayonnaise 1 teaspoon lemon juice Pinch of salt Pinch of paprika
● Chop the cucumber into
small 1/4 inch chunks. Finely chop the coriander and put in a bowl with the cucumber.
● To the bowl of cucumber and
coriander, add the yogurt, mayonnaise, lemon juice, salt and give it a good stir. If using a sweetened yogurt, add more salt. Leave in the fridge for 20 minutes to develop flavour.
● Taste and season, adding more lemon juice or coriander to taste. Sprinkle with a pinch of paprika for decoration. Store Cupboard Stir-fry Sauce Hopefully this recipe will convince you that there’s no need to buy ready-made sauces for your stir-frys ever again. It’s possible to create a delicious sauce cheaply using basic items you probably already have at home. Actual quantities of ingredients are not provided - taste the sauce as you go and choose how sweet/sour/hot you’d like it.
RECIPES | QUICK & EASY
UICK & EASY Soy sauce Jam (seedless berry varieties work best) Mango chutney Ketchup Garlic Chili flakes Lemon/lime juice Finely grated fresh ginger Finely chopped basil or coriander Fresh chillies
Facon & Cream Cheesy Stuffed Mushrooms
breadcrumbs and drizzle with a little olive oil. Cook until the breadcrumbs are golden.
4 large flat mushrooms or 8 chestnut mushrooms 4 slices of vegan bacon 1/2 tub of garlic and herb vegan cream cheese 2 tablespoons fresh parsley 1 slice of bread Salt and pepper Olive oil
● Preheat the oven to 160C. ● Start by putting equal quanti- Remove the stalks of your ties soy sauce, jam and mango
and chop roughly, chutney into a bowl and mix mushrooms then fry lightly in a little olive oil, well. Begin with 2 tablespoons salt and pepper. of each at ﬁrst.
● Slice your vegan bacon into ● Into the mix, stir in 1 table- squares (about the same size spoon of ketchup, a pinch of chilli flakes, dash of lemon/lime juice and 2 cloves of minced garlic. Allow to sit for a minute before you dip your ﬁnger in and taste the result.
● This is the base of your very basic sauce.
● Finely grate in 1/2 inch block
as your mushrooms) and ﬁnely chop the parsley. When the mushroom stalks are nearly cooked add the vegan bacon and parsley, then fry until you start to smell the bacon flavour, just before it crisps.
● Take the mixture out of the pan and set aside. Put your de-stalked mushrooms upside down in the pan and cook for 2-3 minutes. Turnover and cook for a further 2-3 minutes.
of peeled ginger along with a handful of ﬁnely chopped sweet basil and coriander. Add the chillies - choose ﬁnely chopped fresh chillies instead ● While waiting for the mushof chilli flakes if you have that rooms to warm through, grate option. the bread to make breadcrumbs and fold the vegan ● Stir the sauce into the ingre- cream cheese to into your dients in your wok during the mushroom/bacon/parsley mix. last couple of minutes of cooking to warm the sauce through. ● Stuff the mushrooms with the creamy mixture, top with 35
The C-A-L-F Café
Samantha Gould and Karen Simmons visit a vegan café that’s making a real difference to animals
FEATURE | C-A-L-F Scarborough is well-known for being Britain’s ﬁrst ever seaside resort, famously overlooked by a 3000-year-old castle ruin and located on the North Yorkshire coast in England. Although steeped in history, there is something rather new making its stamp on this traditional northern town. C-A-L-F café stands proudly, and rather loudly, on the main high street in Scarborough, alongside the typical British chippies, greasy spoons, sea-side shops and amusement arcades. For the locals, C-A-L-F offers something rather different; the exterior is painted in a playful cow-skin print. The windows are adorned with animal rights information, C-A-L-F merchandise and a television used to screen documentaries and slideshows for passers-by. The interior décor and restaurant furniture have been cleverly constructed using recycled farm equipment. A beautiful array of indulgent desserts are out in full view above the ﬁreplace, chalk boards display hand-written all-vegan menus, lovingly scribed by the staff at C-A-L-F: Cindertoffee Pudding, Beetroot and Apple Soup, Peanut Butter Ice Cream... Karen and I were intrigued. We visited during a busy lunch service and managed to talk with some of C-A-L-F's diverse customers - vegans, vegetarians, vegan-curious and unapologetic meateaters, all there to enjoy what Sharon, Kat and the rest of the team had to offer. A young man, fresh from a 2-hour tattoo appointment ordered the moussaka while his friend opted for the vegan breakfast. They told me they had walked past many times before and thought it was time to give C-A-L-F a try. Both were vegetarian and admitted to eating a lot of vegan food. "It's cheap and you don't have to cook it properly," they jested. A young couple at the table behind them had come from East Yorkshire and had 37
FEATURE | C-A-L-F heard about C-A-L-F through social media sites. Both vegan for over 6 years, they seemed more than pleased to be sampling the delights on offer. Enjoying the corner booth were a vegetarian family from Nottingham who were holidaying in Scarborough. "It's really nice, good food," I was told as they tucked into their meals - all three types of burger spicy, Asian, and traditional veggie. They seemed pleased a place such as C-A-L-F existed, giving them food options not available elsewhere in Scarborough. And encouragingly there were also a group of nonvegan locals eager to try something different, taking the opportunity while they were at C-A-L-F to read up on the sanctuary that the café supports and to ask questions about veganism. There’s a great mix of traditional homemade dishes on offer, as well as junky vegan fast-food and delicious desserts – including the now infamous peanut butter ice cream (we tried to get their recipe, but their lips were sealed!) All mains came served with a nutritious strawberry house salad - a perfect accompaniment for a mild summer’s day. So then came the hard task of choosing what we would sample for Vegan Food Magazine's ﬁrst ever feature. After much deliberation we opted for the Fritatta, the Moussaka and popular Beetroot and Apple Soup, all from the specials board. We sat patiently, absorbing the atmosphere while we waited for our food. The C-A-L-F Café has been 2 years in the making, opening just over a year ago to the public. It was once a disused pub and needed to be completed gutted to turn it into what it is today, with Sharon - founder of the C-A-L-F sanctuary and café and local entrepreneur - accepting help from volunteers and friends to get everything ﬁnished. "The café is more of a stepping stone," explains Sharon. "People like to see the animals, and eventually we aim to have the whole thing under one roof". What makes the café so special is its links to the C-A-L-F sanctuary located about 45 minutes drive from the café, but not (yet) open to the public. While Sharon, her partner and young daughter help look after the animals, Kat, described by Sharon as “a sister separated at birth” is head chef at C-A-L-F Café, taking over from Sharon when the demands of 38
FEATURE | C-A-L-F Introduction to the article alskfjalskfj asldkfj asldkfjsfjsaf lkjd fdsfja slkfj lsdfjlasdkfj lsdjf lsdj falsk jdf. Introduction to the article alskfjalskfj asldkfj asldkfjsfjsaf lkjd fdsfja slkfj lsdfjlasdkfj lsdjf lsdj falsk jdf
the animals at the sanctuary increased. Kat works with a team of dedicated volunteers; without them the café simply wouldn’t be open and the sanctuary would lose out on vital funds. C-A-L-F sanctuary began with the adoption of Mamma Moo, an 18-year-old cow destined for slaughter alongside her young calf, Olivia. Although Mamma Moo did not live long after her rescue, her legacy has continued and now the sanctuary is home to an array of animals including two pigs, two goats, ﬁve sheep, chickens, rabbits, a cat, turkeys, dogs and three mature cows - Olivia included. "Many people say I'm living the dream," Sharon says in reference to looking after the growing brood of animals who have found refuge at C-A-L-F. But life at the sanctuary isn’t always as ideallic as it might seem. During our stay one of the sheep, named Vegan, became unwell. 39
FEATURE | C-A-L-F
The local vet was contacted, but due to Vegan’s age, she had problems treating him. It seems there’s a distinct lack of knowledge in regards to treating older male sheep because they are virtually unheard of. Unfortunately, nothing could be done for Vegan, despite rushing him to a specialist in Liverpool, where he sadly died the next day. This event was heartbreaking for all those at C-A-L-F, but a harsh reminder of the reality behind running a sanctuary for once-farmed animals. The “ﬁeld of dreams” was the newest C-A-L-F project we visited. Set deep in the North Yorkshire countryside, it’s fully funded by supporters who have together pledged to pay the rent of the holding. This would become the home for new arrival Gevan – a highlander bull who was due to be killed, but saved thanks to C-AL-F. This is one example of how Sharon continues to expand C-A-L-F to save more animals and raise more money. We were told that in time the café will turn into a multifunctional space, using the currently uninhabited room upstairs for arts and crafts or to accommodate large groups. Kat and Dylan, a relatively new vegan of seven months and volunteer at C-A-L-F Café, brings out our three dishes. “The food here converted me, showed me I didn't have to eat just veg and tofu," he confessed. "I'm feeling so much better since turning vegan, I started liking food a lot more." Dylan moved to Scarborough from Leeds for a quieter life and he says he's in the
process of converting his family to veganism through his love of cooking. And if he turns out plates like today, he stands a good chance. The food at C-A-L-F was flavourful and delicious, with that home-cooked feel. The atmosphere is warm and friendly, with nearly every seat taken by customers who appear happy and relaxed while ﬁlling their bellies with great vegan food. Karen and I throughly enjoyed all three dishes and luckily managed to convince Sharon and Kat to part with the recipes for Vegan Food Magazine. It's easy to see why they are in the top 10 places to eat in Scarborough on Trip Advisor. If you’re ever in the area, make sure you drop in for a hearty meal or at least a scoop of that infamous peanut butter icecream! UPDATE Since our visit this summer, C-A-L-F now have three patrons: the incredibly talented animal artist Jo Fredricks, 269Life founder Sacha Boojor and noted speaker Gary Yourosky. We've been told that Gevan has settled in well as C-A-L-F continues to raise vital funds through creative activism. They rely heavily on supporters and business from the café to do the work they do. Please visit their website to ﬁnd out how you can donate to C-A-L-F to keep them going. A portion of donations received towards this issue of Vegan Food Magazine will be given to C-A-L-F to buy essential items for their animals.
RECIPES | C-A-L-F
Frittata Serves 3-4 1 potato, peeled and sliced 7 ounces silken tofu 2 tablespoons vegan margarine 3 tablespoons arrowroot or cornstarch 1 teaspoon baking powder 1 teaspoon sea salt 1/2 teaspoon ground black pepper 1/2 teaspoon turmeric 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 2 tablespoons olive oil 1 onion, chopped 1 zucchini, shredded 1 tomato, sliced Fresh basil to garnish
● Preheat oven to 350F. ● Place sliced potatos in a 42
small saucepan and cover with ● Leave to set for 20 minutes water. Bring to the boil, until before serving. Garnish with potato slices are just tender. basil. Drain and set aside. Beetroot & Apple Soup ● In a blender, mix tofu, margarine, cornstarch, baking 6 cups vegetable stock powder, salt, pepper, turmeric, onion powder and garlic 1 large onion, chopped 2-3 medium carrots, diced powder. 2 sticks celery, chopped ● In an oven-proof deep frying 3 cooking apples, chopped pan/skillet, heat oil and fry onions till soft and starting to 3-4 medium sized fresh beets, brown. Add the zucchini and peeled and chopped potato, and continue to cook 2 cloves garlic, minced for a few more minutes. Then pour on the tofu mixture and 2 tablespoons olive oil reduce the heat. Turn the con- 8 fluid ounces white wine or tents a few times until all veg- apple cider etables are coated with the 1 teaspoon ginger mixture. 1 teaspoon nutmeg ● Smooth the top with a 1 teaspoon coriander spatula and decorate with 1/2 teaspoon salt tomato slices. Cook for 15 min1/2 teaspoon pepper utes. Sugar and extra wine ● Put the pan under a hot grill (optional) for 4-5 minutes, until the top is nicely browned.
RECIPES | C-A-L-F
OPTIONAL Serve with a drizzle of vegan pouring cream Top with coconut cream and trim with walnuts
● In a large saucepan, heat the oil.
Add the onions, carrots and celery and sauté 5 minutes over medium low heat.
● Add garlic, apple and ginger.
Then add wine or cider and spices. Sauté for 3 minutes.
● Add chopped beets and veg stock. Stir well and bring to low simmer for 30 minutes.
● Lower the heat and simmer for 20 minutes, then blend till smooth. ● Add more wine or veg stock if you prefer a thinner soup. ● Add salt and pepper to taste and optionally sweeten with a spoonful of sugar. ● Top with soya cream or coconut cream and walnuts.
RECIPES | C-A-L-F
Moussaka 2 eggplants, sliced 4 large potatoes, peeled and cut into rounds 3 zucchini, sliced 2 red peppers, roasted and sliced 2 cups lentils 3 large tomatoes, sliced for top 400g mushrooms, sliced 4 cloves garlic, minced 1 large onion, chopped 3 cans of herby chopped tomatoes Olive oil for roasting 1 teaspoon dried oregano 1/4 teaspoon ground cinnamon 1/4 teaspoon ground allspice 2 teaspoon sea salt 1/2 teaspoon black pepper Fresh parsley, chopped to garnish Bay leaf
WHITE SAUCE 1/2 cup olive oil 1/2 cup unbleached flour 1/8 teaspoon nutmeg 2 cups soy milk 1 tablespoon cornstarch, diluted in 1/2 cup water 1 1/2 teaspoons sea salt A block of your favourite vegan cheese, grated (optional)
● Place eggplants on towel-lined baking sheet and sprinkle with salt. Let stand 30 minutes. Rinse and pat dry. ● Slice the zucchini, red peppers, sliced mushrooms and potatoes into 1/4 inch rounds. ● Lay the eggplants, zucchini, mushrooms and red peppers on a baking tray (you may need two baking trays) and drizzle with olive oil. Roast until tender, approx 15-20 minutes. ● Spread potato slices onto a
baking tray, drizzle and roast on another separate tray, as these take longer to cook. Check at intervals as you want them tender but not overcooked as these will continue to cook in the oven with the layers.
● Heat 2 tablespoons olive oil in a saucepan over medium heat. Add onion, minced garlic and oregano and sauté 5 minutes. ● Add the cans of herby toma-
tos, lentils, bay leaf, cinnamon, allspice, plus a sprinkle of salt and pepper. Cover, reduce heat to medium-low and simmer for 10 minutes, or until the lentils are tender. Add the mushrooms to the sauce and roasted red peppers. Season with salt and pepper. Add extra stock or tomato passata for a thinner sauce.
● For the white sauce, heat the
olive oil in a saucepan and sprinkle in flour and nutmeg, stirring constantly until lightly browned.
RECIPES | C-A-L-F
● Whisk in the soy milk, cornstarch mixture and salt, stirring until the mixture begins to boil, then reduce the heat and whisk until thickened. For an extra cheesy version, grate in a half a block of your favourite vegan cheese ; keep some aside for sprinkling on the top. ● Preheat the oven to 350F. Lightly oil the bottom of a 13x9x2-inch baking dish. Layer the potato slices in the bottom of the dish and spoon 1/3 of the lentil red pepper tomato sauce over them. Then layer eggplant, 1/3 of tomato sauce, zucchini slices and ﬁnally the rest of the tomato sauce. Drizzle the top with olive oil. ● Pour the white sauce over the
layers, cover with foil and bake for approx 30 minutes.
● Garnish with sliced tomatoes and fresh parsley. Serve with garlic bread slices and side salad.
VEGAN FOOD MAGAZINE
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RECIPES | SOUPS & STEWS
RECIPES SOU Simple Carrot & Coriander Soup Serves 6-8 Vegetable oil 1 large white onion, chopped About 1/2 kg carrots, chopped into chunks, skin on 2 teaspoons dried coriander 1/2 cup red lentils 6 cups water 1 vegetable stock cube Large handful of fresh coriander Salt and pepper
1 stock cube 2 cloves of garlic, minced 1 tablespoon cinammon 2 teaspoons paprika 2 teaspoons ground cumin 1 teaspoon unreﬁned sugar (optional) Salt and pepper, to taste 2 slices of bread Extra virgin olive oil Handful of freshly chopped parsley
● In a large stew pan, combine
the lentils, water, chopped tomatoes, stock cube, garlic, cinammon, paprika, cumin, ● Fry the onion in vegetable oil sugar and a generous amount in a large stock pot, covered, of salt and pepper then bring to until softened. the boil.
● Add the carrots and replace the lid. Sweat for 3-4 minutes then stir in the ground coriander and cook on a low heat for 1 minute. Fold in the lentils until they start to absorb the oil.
● Reduce to simmer and cook for 1 hour, stirring every 10 minutes or so. You might want to add more water as the soup will thicken once the lentils absorb the original water as they begin to break down. Don’t ● Pour in the water and crum- liquidise, leave chunky. ble in the stock cube. Bring to the boil and reduce to simmer ● To make the croutons, cut for 30 minutes, stirring occa- each slice of bread into 1/2 sionally. inch squares. Pour into a frying pan just enough olive oil to ● Once the soup is ready, add cover the bottom and turn the the fresh coriander and whiz in heat on medium-high. Put the a blender, or use a stick blender bread in the pan and turn slices in the pot. over once golden. After the ﬁrst turn, add the parsley to the pan Moroccan Lentil Soup with and watch the remainder of the Parsley Croutons olive oil get soaked up by the bread. They’re done when golden on both sides and you 1 cup red lentils can’t stop eating them. 6 cups boiled water 2 cans chopped tomatoes 48
Broccoli & Asparagus Autumn Stew Serves 2 Olive oil 1/2 white onion, diced 6 asparagus spears 6 tenderstem broccoli 1/2 cup quinoa (sourced responsibly) 1 clove of garlic, minced 1/4 chopped fresh parsley Handful of rocket (optional) Handful of baby spinach (optional) 5 small potatoes, chopped into quarters with skin left on Vegetable stock cube Hot water
● In a large soup pan, fry the
onion until softened, covered. Cut off the woody end (the bottom bit) of the asparagus spears. Chop the spears into three and do the same with the broccoli and add to the onion. Replace the lid and allow to sweat for 3 minutes, stirring once or twice.
● Stir in the quinoa, garlic,
parsley, rocket and spinach, then add the potato and ﬁll the pan with water until the veg is covered. Crumble in a stock cube, season with a little salt and a generous amount of pepper.
● Bring to the boil then reduce
to simmer. Leave the lid half on and cook for about 40 minutes.
RECIPES | SOUPS & STEWS
UPS & STEWS Stir occasionally and add more pepper once the soup is thin roasting, bring the lentils to the boil in roughly 2 cups vegetable water if you need to. enough. stock and simmer for 20-30 minutes. Add more stock if you Creamed Artichoke Soup Roasted Spiced Pumpkin & can see the lentils sticking. Red Lentil Soup Olive Oil ● Once the pumpkin is soft, 1 medium pumpkin 1 leek, chopped take the tray out of the oven Olive oil 1 small white onion, chopped and leave until cool enough to 3 carrots handle. Remove skin and add 10 sprigs of thyme the flesh of the pumpkin to the 1 sweet potato 1 can artichoke hearts lentils. Scrape the remaining 3 small red onions 2 medium sized white contents of the baking tray 5 cloves of garlic, whole potatoes, peeled and cut into (seeds, oil – everything!) into without skin the pan with the lentils. quarters 1 tablespoon fenugreek seeds Salt and pepper ● Pour in water until the con1 tablespoon cumin seeds 2 cups vegetable stock (or tents are covered, bring to boil 1/2 cup red lentils enough to cover the then simmer. Add curry powder vegetables in the pan) and a pinch of chilli Vegetable stock powder/flakes. Season with 1 tablespoon lemon juice Medium curry powder salt and pepper. 1/2 carton vegan cream Hot chilli powder or flakes Lemon juice ● After 30 mins all the vegeta● In a large pan, soften the Soy cream/oat cream or bles should be soft. Liquidise onion and leeks in the olive oil until desired consistency. Add non-dairy milk if you don’t and thyme. soy milk/cream/chilli powder have cream to taste, or more water to make ● Add the can of drained arti- Salt and pepper to taste the soup thinner. Finish with a choke hearts and potatoes, dash of lemon juice. season with salt and pepper, ● Heat your oven to 350F. Cut then ﬁll the pan with vegetable the pumpkin into 1/8ths, leavstock until the vegetables are ing the skin on. Put the pumpcovered. Bring to the boil then kin skin-side down on an oiled reduce to simmer until the baking tray and sprinkle with potatoes are cooked through - fenugreek and cumin seeds. they should break up easily Coat with a little more olive oil. when you prod with a knife. Put in the oven.
● Once cooked, stir in the vegan cream and lemon juice, take out the sprigs of thyme and blend. You may need to sieve the soup after blending. Thin with water until desired consistency is reached.
● After 20 minutes add roughly
● Season again with salt and
● While the vegetables are
chopped red onion, carrot, garlic and sweet potato and mix around in the oil, coating all of the veg. Place back in the oven for about another 20 minutes.
INTERVIEW | FRAN COSTIGAN
Fran Costigan The Queen of vegan desserts
Fran Cositgan is an internationally recognised culinary instructor, author and consultant behind the highly anticipated cookbook Vegan Chocolate which hit the shelves next month. She lives in New York and teaches her Vegan Baking Bootcamp Intensive速 all over the globe. Samantha Gould caught up with Fran at VegFest London where she demonstrated her simply made, but luxurious, dark chocolate ganache and chocolate trifle featuring the Chocolate Cake to Live For - her most widely searched for and discussed recipe. 50
INTERVIEW | fran costigan “In fact, this is the cake that I made by request, for Rip Esselstyn (Engine 2 Diet) and his wife Jill’s wedding,” Fran says, speaking of her infamous Chocolate Cake to Live For. She is bubbly and energetic at VegFest, captivating the audience with professional tips and personal anecdotes during the demo at the London Olympia. Not one person could resist the tasting at the end with virtually everyone racing to the front to try her two desserts. This is Fran’s ﬁrst time doing dessert demonstrations in the UK. “I am very excited, and while I admit doing metric measures for Vegan Chocolate was time consuming, it makes my work outside of the US much easier.” The day before her demo, Fran was kind enough to show me the ﬁnal version of her new book – something I have highly anticipated via numerous email exchanges for the past few months. And I must say, Vegan Chocolate looks every bit as exquisite as it sounds. “Chocolate is arguably everyone’s favourite flavour, and today’s premium high percentage chocolates are widely available. I did some research and found that while there are hundreds of gorgeous chocolate dessert cookbooks in the marketplace, there was no comprehensive stunning vegan equivalent. Clearly it was time to look at chocolate in a bold new way, and my focus for two years was that book,” she explained. And this is no ordinary vegan dessert book; it is a masterclass in all things chocolate. With the weather turning cooler I can’t think of a better time to indulge in naughty, rich puddings, so Fran offered some suggestions from Vegan Chocolate for this time of the year. “Chocolate truffles infused with warming spices are nice – try Chai and Curry in a Hurry. The Chocolate Pecan Cranberry Coffee Cake (pg 55), in particular has fall written all over it.
Now that berries are out of season, the Black Bottom Banana Cream Pie and Raw Chocolate Fudge and Mandarin Orange Tart are winners. Warm, comfort food like the Coconut Milk Black Rice Pudding and Chocolate Chunk Banana Bread Pudding are lovely.” “And,” she adds, “inspired by my trip to London two years ago, for fun, the Millionaire’s Banoffee Tarts made with homemade Dulce de Leche is always in season.” Fran looks incredibe, and so healthy and slender for a chef who is tasting sugary sweets all day long, so what’s her secret? "Following a whole-foods plant-based diet and giving myself one naughty dessert a day", she admits to the audience – sounds good to me. However, Fran does believe her desserts are more healthful than most. “I use high quality ingredients. Plant-based recipes are naturally cholesterol-free but that doesn’t necessarily equal healthful. You won’t ﬁnd reﬁned white sugar in my recipes, or palm oil shortening, which is unhealthy for the environment, people and the orangutans. Most of my batter-based recipes contain a percentage of wholemeal pastry flour. I prefer sea salt, aluminum-free baking powder, cold pressed oils, pure extract and organic ingredients, but of course, this is an individual choice. "Then there is chocolate. Dark chocolate is loaded with antioxidants, and said to be good for heart health too. As for me, chocolate makes me happy. Happy is healthy.” It’s clear Fran is passionate about every one of recipes. “I thought about the desserts I loved before I became vegan over 20 ago, and the ones I’ve admired in shops and restaurants, across the United States and around the world. I set out to prove that vegan versions of fancy showstoppers like Opera Cake, elegant but 51
INTERVIEW | FRAN COSTIGAN easy to assemble Trifle, Éclairs, chestnut-rich Nesselrode Pie and Chocolate Pecan Pie, Ice Creams, Truffles and Confections, and were not only possible but better than the butter-sugar-cream loaded versions.” Her love of food is inspired by her grandmother and mother-in-law. Fran tells me that she loved to choose ingredients and cook with them, enjoying the magic of sharing food together. “My lifelong love of sweets, and chocolate in particular, seems to have started very early. Family lore has it that my mother gave me ice cream for breakfast since I wouldn’t drink milk. It was likely chocolate ice cream."
and Healing by Dr. Annemarie Colbin. Her theory that food and health are linked made perfect sense, and overnight, I eliminated dairy, in fact, all animal foods, as well as reﬁned sugar, from my diet. I resolved to eat only seasonal, organic, whole foods. In other words, I began following a healthy,
And so that might explain why Fran eventually decided to train as a pastry chef. But surely being a vegan and working in a professional kitchen would have been difﬁcult at times? “I became a vegan about 23 years ago ﬁrst for health reasons. Of course, over time, all the reasons become evident, and I never looked back. Just out of New York Restaurant School, I was hired as the pastry chef at a gourmet takeaway shop. I baked mufﬁns, scones, popovers, cookies, pies and cakes all day, using loads of butter, cream, eggs, and white sugar. Naturally, I tasted everything I made, but within a short time, digestive upsets and fatigue made it increasingly difﬁcult for me to work. By chance I picked up the landmark book Food and Healing by Dr. Annemarie Colbin. Her theory that food and health are linked made 52
Fran’s famous Chocolate Cake to Live For
perfect sense, and overnight, I eliminated dairy, in fact, all animal foods, as well as reﬁned sugar, from my diet. I resolved to eat only seasonal, organic, whole foods. In other words, I began following a healthy, plant-based vegan diet. I felt better—great, really immediately." For a short time, Fran shunned all sweets. But when her son pointed out that baked sweet potato just won’t cut it as birthday
INTERVIEW | FRAN COSTIGAN cake, she became a vegan chef on a chocolate crusade. “Vegans, and all people with dietary considerations, love desserts as much as anyone else. We celebrate birthdays, weddings, and anniversaries and sit at the holiday table with family and friends. The vegan desserts that were available at that time were dry or gummy and heavy. My professional colleagues were skeptical, believing that “vegan pastry chef” was an oxymoron and that an “excellent vegan dessert” was a contradiction in terms. I dedicated myself to revamping the mediocre-to-awful vegan desserts and the inaccurate recipes I had found in ﬁrst-generation vegan cookbooks. The Chocolate Cake to Live For [featured in Vegan Chocolate], is the cake that cracked the code and proved to me vegan desserts that are as good as, and in most cases better, than the traditional version." So what advice does Fran have for aspiring cookbook writers out there? "Be ready to spend far more time than you expect developing and writing your cookbook. Research the categories of books in the marketplace. Bring your passion to the subject, and thoroughly test and retest your recipes. Get dishwashing gloves!" Vegan Chocolate really a comprehensive how-to guide on how to make recipes like a ‘pro’. "Whether or not dietary restriction is a consideration,” Fran adds, “chocolate cannot be resisted and Vegan Chocolate is the essential breakthrough book that will unite, and delight all chocolate lovers of every skill level, from novice to professional."
QUICK QUESTIONS Who are your favourite food writers? Nigella Lawson, Ruth Reichl, Najmieh Batmanglim, Nava Atlas, Michael Pollan are among my favourite. What are the essential kitchen items you just couldn’t live without? Whisks, parchment paper, shallow-rimmed baking sheet pans, oven thermometer, medium ﬁne mesh sieve for sifting. Where in the world is your favourite place to be a vegan? I used to say without hesitation, my hometown, New York City, since the vegan options are abundant. But, today Portland, Oregon, Los Angeles and San Francisco and Toronto are on the growing list of uber vegan cities. What do you do or make for Halloween? I will be making Ganache Glazed Gluten-free Brownie Bites decorated with candied carrot shred hair and sharp white chocolate teeth. Vegan Chocolate is available now from Running Press.
Win a signed copy of Fran’s Vegan Chocolate. See giveaway details on page 3 >
ÂŠ Kate Lewis
RECIPES | FRAN COSTIGAN
Chocolate Pecan Cranberry Coffee Cake Makes one (9-inch / 23-cm) cake, 10 to 12 servings CRUMB 1/2 cup dried cranberries Zest and juice of a medium organic orange 3/4 cup pecans, roasted and cooled, coarsely chopped 1/4 cup rolled oats, toasted and cooled 1/2 cup organic whole cane sugar, ground in a blender until powdered 2 tablespoons mild tasting extra-virgin olive oil 2 tablespoons vegan chocolate chips CAKE 1 cup organic all-purpose flour 3/4 cup organic whole wheat pastry flour 1/4 cup Dutch-process cocoa powder 1/3 cup organic granulated sugar 1 teaspoon aluminum-free baking powder 1 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/2 teaspoon ﬁne sea salt 1/4 cup plus 1 tablespoon mild tasting extra-virgin olive oil 3/4 cup pure maple syrup, Grade B or dark amber 3/4 cup any non-dairy milk 1 tablespoon pure vanilla extract 1 tablespoon apple cider vinegar 1/8 teaspoon pure orange oil (optional) 1/3 cup vegan chocolate chips
●To make the crumb, mix the cranberries and orange juice in a small bowl and soak for 10 minutes, or until softened. (The amount of time needed depends on the dryness of the fruit). ● Drain the cranberries, reserving 1 tablespoon of the juice. Return the cranberries to the bowl and add the pecans, oats, whole cane sugar, zest and oil. If the crumb is dry, add the reserved tablespoon of juice. Think damp sand. Stir the chips into the crumb and set aside while you make the cake. ● To make the cake, position a rack in the center of the oven and preheat to 350F. Oil the sides and bottom of a 9-inch round cake pan and line the bottom with a parchment circle (or paper cut to ﬁt). Do not oil the paper. ● Place a wire mesh strainer over a medium bowl. Add the all-purpose flour, pastry flour, cocoa, sugar, baking powder, baking soda, cinnamon and salt to the strainer and stir with a whisk to sift the ingredients into the bowl. (If any small bits remain in the strainer, add them to the mixture in the bowl). Whisk to aerate the mixture. ● Whisk the oil, maple syrup, non-dairy milk, vanilla, vinegar and orange oil (if using) in a separate medium bowl until completely combined. Immediately pour into the dry mixture and whisk until the batter is smooth. Stir the chocolate chips into the batter. ● Pour about half the batter into the prepared cake pan. Sprinkle with half the crumb, going light on the center. Pour the remaining batter over the crumb, using a small spatula or thin knife to spread batter to the sides of the pan if necessary. Sprinkle the remaining crumb over the batter, again keeping the center relatively light on crumb. ● Bake for 55 to 60 minutes, or until the cake has begun to pull away from the sides of the pan and a wooden toothpick or skewer inserted into the center comes out clean or with just a few moist crumbs. ● Cool the pan on a wire rack for 10 minutes. Place a piece of parchment on top of the cake and invert. Remove the pan and carefully peel off the parchment paper. Invert the cake again, top-side up on the rack and cool to room temperature before cutting and serving. ● Serve the cake at room temperature, or warm slices in the oven at 325F for 5 minutes. Store the cake in a covered container overnight at room temperature. Refrigerate wrapped tightly for up to three days. 55
ÂŠ Kate Lewis
RECIPES | FRAN COSTIGAN
Spicy Ginger Truffles Makes about 30 truffles 8 ounces dark chocolate (68 to 71%), ﬁnely chopped 3/4 cup unsweetened canned full-fat coconut milk, well-stirred (do not use light) 2 tablespoons coconut sugar or 1 tablespoon each organic whole cane sugar and granulated sugar 1 tablespoon ground ginger, divided, or more to taste 1/8 teaspoon ﬁne sea salt 1 teaspoon pure vanilla extract 1 teaspoon mild tasting extra-virgin olive oil Dutch-process cocoa powder, for coating (optional) 1/4 teaspoon flaked sea salt, for coating, plus more for sprinkling on ﬁnished truffles (optional) Candied ginger, slivered, for serving (optional)
● Set a ﬁne mesh strainer over a heat-proof liquid measuring cup for straining the heated milk. Add the chocolate to a heatproof bowl and set aside while you heat the milk. ● Pour the milk into a small saucepan. Add the sugar, 1 1/2 teaspoons of the ground ginger and the salt. Cook over medium heat, whisking a few times, to a low boil. ● Immediately remove the saucepan from the heat. Cover the saucepan and let the milk sit for 10 minutes to infuse with the flavor of the ginger, stirring a few times. The heat of the ginger should be pronounced, so taste the milk now. If not, add a little more ginger to taste and let the milk infuse another few minutes. ● Pour the milk through the strainer into the measuring cup. Discard any solids. ● Wash and dry the saucepan. Return the spiced milk to the saucepan and cook over medium heat until small bubbles are visible around the sides. ● Pour the hot milk over the chocolate all at once. Gently rotate the bowl so the chocolate is completely submerged. Cover the bowl with a plate and let stand undisturbed for about 4 minutes. ● Add the vanilla and olive oil and whisk from the center out only until smooth and glossy. ● Keep the bowl of ganache at room temperature while you test the ﬁnal consistency. A properly made truffle ganache is ﬁrm enough to scoop and shape but still tastes creamy. ● Dip a teaspoon into the ganache, set the coated spoon on a small plate, and refrigerate for 10 to 15 minutes. After chilling, the ganache on the spoon should be smooth and ﬁrm, but still taste creamy. It is unlikely, but if the glaze is too ﬁrm, add a tablespoon of room temperature milk and repeat the test. Add a second tablespoon if needed. ● Cool the ganache in a shallow dish at room temperature for 30 minutes. (The ganache sets up fastest and most evenly in a 9-inch / 23-cm glass pie pan or similar dish.) Refrigerate uncovered until the surface is no longer soft, then place a piece of parchment paper or plastic wrap directly onto the surface of the ganache, covering it completely, and refrigerate for at least 3 hours, or until very ﬁrm. The ganache can be refrigerated at this point for up to 1 week in an airtight container.
RECIPES | FRAN COSTIGAN
â—? To make the truffle centres, line a shallow con-
tainer with parchment. Remove the ganache from the refrigerator. Use a spoon to scoop out 1-inch pieces of ganache and another to push the ganache off the spoon into the container. (If you prefer more uniform truffles, use a 1/2tablespoon scoop.) When a half dozen or so are made, roll and press the pieces into irregularly shaped rounds. Repeat until all the ganache has been used, washing and drying your hands as needed. (If at any time the ganache becomes too soft to shape, refrigerate until cold and proceed.) Cover and refrigerate the truffle centers in layers separated by parchment paper for 15 to 25 minutes before finishing with the cocoa coating.
â—? To finish the truffles, choose one of the following three methods to suit your time or taste: roll in cocoa powder, the remaining ginger, and flaked sea salt; coat in melted chocolate and cocoa powder; or enrobe in tempered chocolate. Place the coated truffles in the refrigerator to set for 30 to 45 minutes. Sprinkle the truffles with a pinch of ginger powder and a few grains of flaked sea salt just before serving, or press a small sliver of candied ginger into each.
VEGAN FOOD MAGAZINE
RECIPES | MAIN MEALS
RECIPES MA Butter Bean, Sweet Potato & Caramelised Onion Parcels
Makes 6 pastry parcels 3 medium sized red onions, chopped into thin strips Olive oil Salt and pepper 1 can of butter beans 1 large sweet potato Boiling water Ready to roll vegan puff pastry
● Slowly cook the red onions in
olive oil for 45 minutes, stirring occasionally. They will reduce in size as they caramelise.
● Take your pastry out of the
fridge and set the oven to 375F.
● Peel your sweet potato and
cut into 1/2 inch cubes. Boil in a pan until the potato starts to soften. Drain your butter beans and add to the pan. Cook for a further 2 minutes, then drain ensuring all the water is out of the pan. Add salt and pepper then mash to a chunky consistency. Set aside.
● Cut the pastry into 2 blocks, one slightly smaller than the other in size. Roll both blocks into rectangles until they are about 1/4 inch thick ensuring you have floured the work surfaces and rolling pin ﬁrst. ● To assemble your parcels,
place the smaller sized pastry on a floured surface and score lightly with a knife to mark out
● Place the tofu on a large plate. On top of it place another plate, then some heavy items such as a couple of cookbooks or cans of beans. This weight will press the water out and after about 10 minutes your tofu will be ready to use. Drain any water that has come out and push the plates together to squeeze out any remaining juices. Cut your tofu into small chunks and press kitchen towel or clean cloth against the tofu to absorb any remaining water. Ensure the tofu is as dry ● Cook in the oven for about 30 as possible. minutes, or at until the parcels turn golden and the pastry has ● Add to the bowl with the risen. onions and vinegar: olive oil, parsley, wholegrain mustard, Puy Lentil & Tofu Vinaigrette dijon mustard and a generous Salad amount of salt and pepper. Whisk with a fork until mixed well. 1/4 cup white wine vinegar 2 small red onions, chopped ● Drain the lentils and pour into ﬁnely the dressing along with the tofu and stir. Season again if nec1/2 block of tofu 2 tablespoons extra virgin olive essary then serve. oil Mixed Bean Chilli & Sour 3 tablespoons freshly chopped Cream Stuffed Jackets parsley 2 tablespoons wholegrain Olive oil mustard 1 white onion, diced 1 teaspoon dijon mustard 5 cloves of garlic, minced (optional) 1 red pepper, diced Salt and pepper 1 yellow pepper, diced 1 can green lentils Mushrooms (optional) 2 tablespoons each oregano, ● Soak the red onions in the ground coriander, cumin vinegar for 10 minutes. This will take the raw taste off the seeds, smoked paprika onions and serve as a good 3 tablespoons cajun base for your vinaigrette dress- seasoning ing. 6 squares. Dollop your sweet potato/bean mean mix into each of the 6 squares, top with the caramelised onions, then gently place the other piece of rolled pastry on top starting from the middle. You should be able to press down the pastry with a fork in the gaps between the dollops of potato/bean mix and onion as well around the edges. Brush the pastries lightly with some soy milk to ﬁnish, and prick a few holes in the top with a fork.
RECIPES | MAIN MEALS
AIN MEALS Pinch of chilli flakes 2 cans chopped tomatoes 1/2 cup boiled water 1 stock cube 1 can kidney beans, drained 1 can aduki beans, drained 1 can baked beans or plain borlotti beans TVP or vegan mince (optional) Bag of fresh spinach chopped Salt and pepper 3 tablespoons tomato puree PER JACKET POTATO 1 1/2 tablespoons vegan cream cheese 3 tablespoons plain vegan yogurt 2 teaspoons lemon juice Freshly chopped chives (optional)
● Preheat your oven to 390F and bake your jacket potatoes.
● In a large pan, gently fry the onion until softened. Add the garlic, peppers and any other vegetables you want in your chilli, such as mushrooms, carrot, peas etc. Fry for a further 3 to 4 minutes. ● Add in all the spices and mix on a low heat for 1 minute. Put in both cans of tomatoes, tomato puree, water, stock cube, all of the beans and spinach. Bring to the boil then reduce to simmer. Season with salt and pepper. You might want to add TVP or vegan mince at this point to give the
chilli some different textures. 1 tablespoon gravy granules or Let itsimmer for 20-30 min- yeast extract (optional) utes, stirring occasionally. Potatoes Vegan margarine ● Once the jackets are done – Dash of soy milk skins crispy and inside soft take them out of the oven and Leafy greens of your choice cut in half. Wait to cool for 5 minutes, then scoop out the ● Slice the onions into thin insides of the jacket, being strips about 1/4 inch in width. careful not to break the skins. Fry in olive oil in a large pan Put the potato into a bowl. until softened. Chuck in the wine and simmer for 5 min● Mix your vegan cream utes. cheese, yogurt and lemon juice in a separate bowl to create ● Add your sausages and your sour cream. Add this mix allow to cook for 5 minutes to the potato and stir well. before stirring in the thyme, Season with pepper. Put the oregano, sugar and plum potato/sour cream mix back tomatoes. Season with generinto the jacket skins and pop ous amounts of salt and back in the oven to warm pepper. Bring to the boil then through. reduce to simmer for 30-40 minutes, stirring occasionally. ● Once the potatoes are warmed, plate up with a crispy ● While the casserole is cooksalad and pour the chilli over ing, skin and quarter some the top. If there’s any sour potatoes and put in a pot of cream left, put a dollop on top salted boiling water. Cook until for decoration. soft enough to put a knife through. Drain the water, put Sausage & Onion Casserole potatoes back in the original with Greens & Mustard Mash pan and mash with vegan margarine, soy milk, salt and pepper. Fork through a tableVegetable oil or olive oil spoon of English mustard for a 1 large white onion bit of a kick. 1/2 cup red wine ● Wash leafy greens under the 8-10 vegan sausages, tap and steam over a pan of depending on size water. Mix the gravy granules 2 cans plum tomatoes or yeast extract with 1/4 2 teaspoons dried thyme and steaming water, then add to casserole if you would prefer oregano your casserole to have a Salt and pepper meatier taste. 1 heaped teaspoon of unreﬁned sugar 61
RECIPES | MAIN MEALS
RECIPES MA Aduki Bean & Butternut Squash Risotto
1 medium butternut squash 2 teaspoons dried rosemary 2 teaspoons dried thyme Olive oil 1 leek or 1 white onion 1 cup white wine 1 cup risotto rice 1 can aduki beans 2 cloves of garlic, crushed 3 cups vegetable stock Additional hot water Soy or oat cream Vegan margarine Lemon juice Salt and pepper to taste
● Cut the butternut squash into 1/8ths and place skin-side down on a baking tray. Drizzle with olive oil and sprinkle half the dried rosemary and dried thyme. Cook in a 350F oven for around 30-40 mins or until soft, but not mushy. Remove the skin once cooked, set aside. ● In a large pan, on a mediumhigh heat, fry the chopped leek or onion in olive oil until softened. Add wine, bring to boil, then simmer until reduced by half. ● Turn to a medium-low heat then fold in risotto rice. Cook until the grains start to go translucent, then add the remaining dried rosemary and thyme as well as salt and pepper. 62
● Add the vegetable stock, a ● Chuck in your chopped tofu, ladle at a time and stir continuously until stock is absorbed by the rice. Once absorbed, add more stock. Repeat. This process usually takes about 40 minutes. You may ﬁnd you need more hot water, or you may not use up all of the stock.
drained chickpeas and chopped garlic, cook for 5 mins until all warmed through.
● Finally, stir in the couscous
until evenly coated. Add the stock, stir and watch for bubbles – as soon as you see the water starting to boil (after 30 ● About half way through add seconds or so of being in the the aduki beans, garlic and pan) put the lid on and turn the roasted butternut squash. heat off. Leave for 10 minutes. Taste the rice to check it’s progress. The texture should be ● Remove the large leaves of soft and silky, not stodgy. your leafy greens and wash under a running tap to remove ● In the last 5 minutes of cook- any dirt. Steam these gently ing ﬁnish with some soy or oat until they become soft – usucream, a knob of vegan marga- ally 5-10 minutes. rine, and a dash of lemon juice then season to taste. ● Taste the couscous and season with salt and pepper. Leafy Greens Stuffed with Put one of your cooked leafy Tofu, Chickpea & Mushroom greens onto a plate and, as if Couscous you’re ﬁlling it like a fajita or burrito, place your tofu, chickpea and mushroom couscous Olive oil down the middle following the 1 white onion vein of the leaf and roll, tucking 1 clove of garlic the edges under to create a burrito shape. 3/4 punnet of mushrooms 2 ﬁllets of marinated tofu Lentil & Mushroom Red Onion 1 teaspoon Italian herb Pies seasoning 1/2 can of chickpeas 1 cup of green lentils 1 cup vegetable stock 2 cups of hot water 1 cup couscous 3 small red onions Salt and pepper Olive oil Spring greens Vegan margarine Bunch of fresh thyme ● In a large pan, fry the 1/2 bottle red wine chopped onion until softened. 1 tablespoon balsamic vinegar Add the mushrooms and cook until softened, but ﬁrm. Salt 1 punnet chestnut mushrooms and pepper to taste.
RECIPES | MAIN MEALS
AIN MEALS Salt and pepper 1 tablespoon unreﬁned sugar Gravy granules Additional hot water 2 packs ready roll vegan shortcrust pastry
aside a few fresh thyme sprigs for decoration. Strip the leaves of any remaining stalks and put into the pie ﬁlling.
● To make the pies (using
mufﬁn tins), preheat your oven to 390F. Take your pastry out of the fridge for 10 mins, then cut ● In a large pot bring your one roll into 6 squares and one lentils to the boil in 2 cups of roll into 6 circles (roughly 3-4 water and simmer on a inches in diameter). medium-high heat for 40 minutes. Add a few sprigs of thyme ● Gently fold the squares into for flavour. Stir occassionally the mufﬁn cases as if it were and add more water if neces- fabric, leaving pastry over the sary. edges and ensuring you don’t push the pastry or stretch it. Fill ● Sweat the chopped red the pies with the hot lentil mix. onions in olive oil with half of Put circles of pastry on top, the fresh thyme and vegan sealing around the edges with margarine until softened. Add a fork. Pierce the top and decothe red wine and balsamic rate with thyme. If you like, vinegar, bring to the boil, then brush the pastry with a little simmer vigorously and reduce melted margarine. by roughly two thirds. Taste the broth as it reduces – if it still ● Cook 25-30 minutes or until tastes alcoholic it needs to the pastry starts to go goldenreduce more. If it tastes bitter brown on top. Leave for 5-10 then you’ve gone too far. minutes before removing from the cases. If the pastry is ● In a separate pan, fry the cooked properly they should chopped chestnut mushrooms come out in one piece. with a little olive oil, margarine and a few sprigs of thyme. Add a generous amount of salt and ● Serve with mash, greens and pepper. Cook until the juices red onion gravy. from the mushrooms have nearly all evaporated.
● Transfer everything into the lentil pot and keep on a medium-low heat. Remove any wooden thyme stalks. Add salt, pepper and sugar to taste and additional hot water if needed. Thicken using gravy granules or cornflour if you prefer. Set 63
ISA DOES IT AGAIN
ÂŠ Vanessa Rees
ProliďŹ c cookbook writer Isa Chandra Moskowitz talks about her new book Isa Does it, how things have changed since Post Punk Kitchen started 10 years ago and what inspired her to go vegan.
INTERVIEW | ISA CHANDRA MOSKOWITZ Many of Isa’s books have a central theme. We were curious if her new one would be similiar. “The theme is easy weeknight cooking,” she says. “Thus...Isa Does It. Like ‘easy does it?’ It’s all about tips and strategies for getting dinner on the table any night of the week.” As the days get shorter and the temperature gets lower, Isa recommends any of the soups for a warming autumn meal. “In particular,” she says, “the Roasted Potato and Fennel Soup or the Butternut Bisque. And of course curry is always wonderful on a chilly autumn evening, so perhaps some Coconut Chana Saag (pg 69) will hit the spot. There’s a really great bowl - Pumpkin Chimichurri - that will help you use up some of that pumpkin! “If you’re craving cookies, the Chai Spice Snickerdoodles (pg 66) or Rosemary Chocolate Chip Cookies would be perfect this time of year.” Isa started the cable TV show Post Punk Kitchen ten years ago, feeling a need for a fun vegan cooking programme. Over the past decade she says she’s “deﬁnitely become a much better recipe writer. I didn’t realize at ﬁrst that the difference between being a good cook and a good recipe writer was so vast. ”I used to love more obscure ingredients,” she adds, “without really even realizing it. And sometimes I made things more complicated than they needed to be. I now can make things much more concise and accessible. I always keep the recipe user in mind and think ‘How can I make this as easy as possible with as few dishes as possible!’ “I also learned to love ingredients that I wasn’t incredibly fond of a decade ago. Like celery or kohlrabi.” We also asked which of her cookbooks she thinks has made the most difference with non-vegans. “I like to think it was Veganomicon,” she says “but maybe it was Vegan Cupcakes Take Over The World, because people really love
cupcakes! But I get so happy when I speak to people who learned to cook from Vegan With A Vengeance. I love to be in other people’s kitchens and part of their whole cooking experience. My cookbooks were so important to me as a teenager, so it’s an honour to be on all those kitchen shelves.” Since Halloween is almost upon us, we asked if Isa likes to do anything particular this time of year. “I love Halloween. I deﬁnitely dress up every year and put bats everywhere. But I’m also an old goth, so that comes pretty naturally. In terms of food, I just try to do something fun. Candy apples or an ice cream cake.” As such a ﬁgurehead in the vegan world, we were curious about Isa’s journey to veganism. “I’ve always loved animals. Ever since I was a child, I felt a kinship with my cats, and as soon as I was old enough to understand that meat came from animals, I wanted to be vegetarian. ”When I was 15, I ﬁnally did it; quit eating all land animals ﬁrst and eventually gave up my beloved tuna ﬁsh sandwiches, too. Luckily, you can make tuna salad with chickpeas and they’re even better! A year or so later, I met some vegans and was inspired to take the extra step. That was 24 years ago! “There was actually some time in there where I went back to vegetarian, but I didn’t feel good about it, and went back to being vegan. I like that I had that period, because it really reafﬁrmed my convictions. It also made me realize the importance of making vegan food satisfying and accessible, to help people stay vegan.” Isa Does It is available now from Little, Brown and Company. 61
INTERVIEW | ISA CHANDRA MOSKOWITZ
QUICK QUESTIONS Who are your favourite food writers? Nigella Lawson and MFK Fisher. What is your essential kitchen item? I’m going to have to go with my hands. I use them for everything, even things I shouldn’t. Where in the world is your favourite place to be a vegan? I had such a fun time in London last Spring! I’d love to go back. What’s your favourite vegan restaurant? Portobello in Portland Oregon. What advice would you have for inspiring cookbook writers out there? Write from your heart, always.
Chai Spice Snickerdoodles Makes 24 cookies TOPPING 1/4 cup granulated sugar 3/4 teaspoon ground cardamom 1/4 teaspoon ground ginger 1/4 teaspoon ground cinnamon Pinch of ground cloves COOKIES 1/2 cup canola oil 1 cup granulated sugar 1/4 cup pure maple syrup 3 tablespoons almond milk (or your favourite non-dairy milk) 2 teaspoons pure vanilla extract 2 cups all-purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 1/2 teaspoon ground cinnamon
● Preheat the oven to 350F. Line two large baking sheets with parchment paper. ● Prepare the topping: Mix all of the topping ingredients
together on a dinner plate. Set aside.
● Prepare the cookies: In a medium bowl, use a fork to
vigorously mix together the oil, sugar, maple syrup and milk. Mix for at least 1 minute, until it resembles applesauce. Then mix in the vanilla.
● Sift in the flour, baking soda, salt and cinnamon,
stirring as you add them. Once all the ingredients are added, mix until you've got a pliable dough. Get in there with your hands to mix; it's the easiest way to get the dough to come together.
● Roll the dough into walnut-size balls. Pat into the sugar topping to flatten into roughly 2-inch discs. Transfer to the baking sheets, sugar side up, at least 2 inches apart (they do spread a little). This should be easy, as the bottom of the cookies should just stick to your ﬁngers, so you can flip them over onto the baking sheet. Bake for 10 to 12 minutes. They should be a bit browned on the bottoms. ● Let cool on the sheets for 5 minutes, then transfer to
a cooling rack to let cool completely. 66
ÂŠ Vanessa Rees
ÂŠ Vanessa Rees
RECIPES | ISA CHANDRA MOSKOWITZ
Coconut Chana Saag
Serve over basmati rice and don't be ashamed to pick up a jar of mango chutney
Serves 6 2 tablespoons reﬁned coconut oil 1 medium yellow onion, diced 3 cloves garlic, minced 2 tablespoons minced fresh ginger 2 tablespoons mild curry powder 1 teaspoon salt Several pinches of freshly ground black pepper 1/2 teaspoon anise seeds (or crushed fennel seeds) 1/4 teaspoon garam masala 1/2 teaspoon ground cumin 1/4 teaspoon cayenne (or more or less depending on how spicy you like it) 1 (24-ounce) can whole tomatoes 2 (15-ounce) cans chickpeas, rinsed and drained (3 cups) 8 ounces kale, chopped 1 (14-ounce) can regular or light coconut milk 2 tablespoons fresh lime juice FOR SERVING Cooked basmati rice Mango chutney (store-bought) Chopped fresh cilantro
● Preheat a 4 litre/quart pot over medium heat and add the
coconut oil. Sauté the onion in the oil for 5 to 7 minutes, until lightly browned.
● Add the garlic and ginger and sauté until fragrant, about 30 seconds. Add the curry powder, salt, pepper, anise seeds, garam masala, cumin, and cayenne and toss to coat the onions, letting the spices toast a bit (for a minute or so). ● Add the tomato juice from the can, scraping the bottom
of the pan to deglaze. Simply hold the tomatoes and let the juice strain through your ﬁngers. Now add the tomatoes from the can, squishing them with your ﬁngers as you put them in the pot, to mash them up. Add the chickpeas and mix well.
● Cover the pan and bring the heat up a bit. Let simmer for about 10 minutes, stirring occasionally. Add the kale and stir until wilted, then let simmer for 5 more minutes, uncovered, to cook it down ever further. ● Add the coconut milk and heat through. Add the lime juice, then taste for seasoning. It tastes best if you let it sit for 10 minutes or so, but if you can't wait, then just dig in! ● Serve over basmati rice with a little mango chutney and
cilantro on top.
NOTE Spinach is often used in saag, but I prefer sturdier greens that stay a bit more intact. Chard or collards will both work here (although collards will be a bit more rugged), but if you'd like to use spinach, you can add a few extra cups since it will break down more than its less delicate cousins.
Each issue Claire Morely for Protect a Pup will be bringing you news and appeals from different animal groups all over the world. Protect a Pup is the only group in the UK solely concentrating on preventing dog over-population.
You may be shocked to discover that during 2012, 8,903 dogs were killed by local authorities in the UK (Dogs Trust Stray Dog Survey, 2012). Why? Because they had no home. You may be even more shocked to discover that local authorities only need to keep these dogs for seven days before they can euthanise them. Many dog owners simply don't ﬁnd their run away dog in time, other owners don't come looking. The vast majority of these dogs are very re-homable and want nothing more in their lives than to feel comfort and safety – as we all do. Protect a Pup aims to reduce, if not prevent completely, the number of dogs on death row in the UK and those stuck in rescue kennels all over the country. Protect provides support to owners, education initiatives via dog food banks and free neuters, spays and microchips
now reached out to Protect for help. She needs to neuter Cholo, have him vaccinated – all with the aim of reducing the dog population to a number that doesn't cause unnecessary suffering and ultimately death. This of course is a global issue. The United States sees over 4 million homeless dogs killed annually and Protect a Pup has pledged to help dogs all over the world. Meet Cholo from Oklahoma, a beautiful Pit Bull mix. He was found by Luz Hernandez wandering the streets. Months of searching for his owner has turned a blank, Luz has now reached out to Protect for help. She needs to neuter Cholo, have him vaccinated and microchipped but can’t afford the bill. If you can contribute towards the cost please visit Protect's website: www.protectapup.org. You can also pledge to neuter or spay your own dog: www.protectapup.org/pledge, and sign the petition calling on the UK government to stop the killing and bring in preventative measures: www.protectapup.org/sign. If you know anyone who would get their dog neutered or spayed if it was free, or if you need help yourself, you now know where to go. @Protectapup www.protectapup.org
A Dog’s Breakfast Recipes for your canine companions With most dog food companies being owned by big multi-national corporations, they have proﬁts in mind and will often resort to animal testing. So why not have a go at making your own vegan dog food? Not only for your own dog's nutrition but also for the lives taken and used as “dog food”. Dogs, unknowingly by most, can live quite happily and healthily on a herbivore diet, so distant are they from their wild predecessors. Claire for Protect a Pup reveals her favourite recipes, bringing you an alternative to commercial brands. But if you don’t have the time, Protect a Pup also has vegan food ready for puchase, with 5-10% going to the organisation. Herbivore Heaven 1/2 cup brown rice 1/2 cup of barley 1/2 cup of oats 1/2 cup of lentils 1 sweet potato, chopped into small pieces with the skin 2 carrots, chopped small 3 heads of broccoli Large handful of sunflower seeds, ground Large handful of flaxseeds, ground 1/2 pack of silken tofu 1/4 cup of oil: sunflower, hemp or flaxseed Handful of blueberries 1 banana 1 cup frozen peas 1/4 cup nutritional yeast 1 teaspoon smooth peanut butter
● Add the ground sunflower seeds, ground flaxseeds, silken tofu, oil and blueberries. Leave to simmer for a further 10 minutes. ● Add the banana, frozen peas,
Sweet Potato Chews
● Line a pan with grease proof
paper. Slice a few sweet potatoes - the thicker they are the longer they will take to cook.
nutritional yeast and peanut ● Place in a medium-heated butter. oven for 3 hours. Leave to cool before treating your pup. ● Ensure all is thoroughly mixed and piping hot. Let cool before serving. TIPS Use a large pan as the recipe will expand. The seeds must be ground so your dog can digest them. Some dogs won't eat whole carrot, sweet potato or broccoli chunks, so you may ﬁnd mashing these beneﬁcial.
Be careful! Some foods are poisonous to your dogs, including onions, garlic, avocado, grapes, raisins and ● Bring to the boil the rice, chocolate. barley, oats and lentils using 6 For dogs who solely eat vegan I cups of water. recommend using VegeDog Supplement. See their instruc● Add the chopped sweet tions for the amount you need potatoes, carrots and broccoli to give your dog, based on and leave to simmer for weight. approximately 45 minutes until soft.
GIVEAWAY Weâ€™ve teamed up with vegan dog food company V-dog to giveaway one 20kg bag of dog food, plus a bag of breath bones! Simply email us at email@example.com and tell us what your dogâ€™s favourite vegan snack is for your chance to win. Entries must be received by midnight (GMT) on December 31, 2013. This giveaway is only available to those in North America.
BOOK REVIEWS Vegan Slow Cooking for Two or Just for You KATHY HESTER There aren't many vegan cookbooks that feature slow cooking recipes. There are even fewer that are targeted at smaller families or people who just cook for themselves. In addition to this, many vegan cookbooks offer quite fussy recipes that are complicated and require much effort to execute - this isn't necessarily a bad thing, but also not something you want to attempt every day. And for that reason, we really love Kathy Hester's book. It’s perfectly suited for anyone leading a busy life, who doesn't have the time or even the desire to cook but wants something tasty and healthy to eat. The recipes are straightforward, use wholefood, fresh and nutritious ingredients. The gluten-free recipes are very clearly labelled and many recipes are completely oil- and soyfree, too. But don't think for one minute this is a cookbook full of soups and stews. Vegan Slow Cooking for One contains puddings, dips, pasta dishes, risottos, sandwich ﬁllings and more. A deﬁnite staple for your vegan cookbook collection! Turn to page 123 to try Kathy's Cheezy Butternut Squash Macaroni, a welcome change from the usual vegan mac and cheese recipes. Vegan Slow Cooking for Two or Just For You is available now from Fair Winds Press.
Vegan Pizza - 50 Cheesy, Crispy, Healthy Recipes JULIE HASSON Pizza is one of the foods many nonvegans claim they could never live without as a vegan. Julie Hasson sets out to prove that plant-based pizzas are not only tastier, but they're more inventive and healthier. This book is great if you really want to master making a pizza from scratch, giving you a selection of different pizza doughs to try and many pointers on how to make your pizza like a true professional. There are recipes for interesting cheesy sauces, pestos and “meaty” toppings which together help to create something a little more special than the usual tomato sauce and faux cheese flavour. The front cover is delicious and inviting, and we were looking forward to seeing more mouthwatering images throughout the book. Sadly, the inside is rather monotone and uninspiring which is a shame because the recipes sound like they could be a real hit. There are 50 recipes to try with some very innovative and wacky flavour combinations, including sweet pizzas such as raspberry crumble. Buy this book if you're planning a vegan pizza party! Vegan Pizza is available now from Andrews McMeel Publishing.
BOOK REVIEWS Eat Like You Care GARY L. FRANCIONE AND ANNA CHARLTON Eat Like You Care explores rational reasons to choose a vegan lifestyle. It condenses into simpliďŹ ed chapters, of which many topics are addressed in Gary Francione's popular, but controversial, blog and podcast 'The Abolitionist Approach'. The arguments are intelligent, consistent , logical and reasonable a great short read for vegans and non-vegans alike; easy and enjoyable to digest in one sitting or dip in and out of at your own leisure. The book is already gaining much praise online with many reviews championing its effectiveness at bringing more people to veganism. Available in both Kindle and Paperback formats. Eat Like You Care is available now from Exempla Press.
365 Vegan Smoothies KATHY PATALKSY Many already have a smoothie book at home that doesn't see the light of day all that often. Why? Because the recipes are usually pretty unadventurous and don't differ greatly from one another. This is where 365 Vegan Smoothies really stands out from the crowd. There are enough recipes (as the title suggests) to give you a nutritious and delicious smoothie every day of the year so you won't get bored. The recipes and ingredients used are diverse, featuring all different types of smoothie; green, frozen, grain and seed shakes, tonics and more. Also reassuring that Kathy has a BSc in Health Promotion, so you can trust the nutritional guidance given throughout the book. A great book for smoothie novices and enthusiasts alike. 365 Vegan Smoothies is available now from Avery Publishing Group.
CITY FEATURE | PARIS
Vegan Paris The best vegan eats in the City of Light lllustrations by Dan Widdowson
My Kitch'n Café Ginger Green Garden Loving Hut Grand Appetit Sol Semilla Gentle Gourmet Café M.O.B. Le Potager du Marais Un Monde Vegan 76
CITY FEATURE | PARIS
Thought it was difďŹ cult being a vegan in Paris? Think again. Vegan Food Magazine brings you our whistle-stop tour through Paris; the capital of love, culture and outstanding vegan cuisine.
CITY FEATURE | PARIS
96 bis Rue Lemercier, 75017 Nearest Metro: Brochant
My Kitch'n opened less than a year ago but has already built a reputation for its delicious servings of vegan food. Located in the 17e, getting there might seem like a mission, but it’s certainly worth it. You'll ﬁnd My Kitch'n nestled in the busy Marché Couvert (Covered Market), and it might take a litte while to ﬁnd, but you will be rewarded for your efforts. Serving organic vegan superfoods and green smoothies in a friendly, relaxed atmosphere.
9 Rue Jacques Coeur, 75004 Nearest Metro: Bastille
A great homemade, fresh fusion food menu including pies, tarts and salads. This is the perfect place for those who want to eat well on a budget. Outdoor seating available. Reportedly exclusively vegan since March 2013.
20 Rue Nationale, 75013 Nearest Metro: Porte d'Ivry
Serves up a wide selection of Asian cuisine, mainly mock meats, but also serving tofuand vegetable- based dishes. Relatively cheap, fast and friendly service.
92 Boulevard de Beaumarchais, 75011 Nearest Metro: Saint-Sebastien Froissart Loving Hut is arguably the largest international vegan restaurant chain, serving a mix of good quality fast-food, Asian and local dishes in over 200 major cities across ﬁve continents. This Paris branch is not the most charming of venues, but it is great for a chilled dinner with friends after a long day sight-seeing in the city. And if you need one more reason to stop by then do so for their chocolate croissants, available to take-away, ready for heating up the following morning and enjoying with a hot, strong coffee. 78
CITY FEATURE | PARIS
9 Rue la Cerisaie, 75004 Nearest Metro: Bastille Macrobiotic café serving soup, sushi and platters. Fill your plate with an array of interesting salads and sides without breaking the bank. One of three vegan restaurants all located within walking distance of metro Bastille. Serves organic food, wine and beer.
23 Rue des Vinaigriers, 75010 Nearest Metro: Jacques Bonsergent, Gare de l'Est ou République
Sol Semilla / Voy Alimento is situated just around the corner from the famous Saint-Martin canal where Amelie was ﬁlmed. This is the place to go for tasty, healthy cuisine. Beautifully dressed fresh salads, a wide variety of weird and wonderful juices - great value, gorgeous food and a real rustic experience. It isn't the cheapest place to visit, but does offer generous portion sizes of interesting and fresh food.
CITY FEATURE | PARIS
24 Boulevard de La Bastille, 75012 Nearest Metro: Bastille
Modern and contemporary restaurant offering a variety of traditional faux french cuisine and wholefood dishes on their ever changing menu. Many raw and gluten-free options. Pricey but cosy, overlooking the Saint Martin Canal.
Le Potager du Marais
34, Quai d'Austerlitz, 75013 Nearest Metro: Quai de la Gare, Gare D'Austerlitz A slice of America in Paris - serving cheesecakes, cookies, burgers and hotdogs with a twist. Very reasonably priced, a relatively new vegan restaurant that opened May of 2013.
24 Rue Rambuteau, 75003 Nearest Metro: Rambuteau
Just around the corner from the marvellous Cente Pompidou is the rather cute, but pricey, Le Potager du Marais. If you're eager to experience traditional French classics made vegan then pencil in a visit. With lunch and dinner service you can either start or end your day with a fabulous 3-course meal prepared and cooked by professional chefs. Booking is strongly advised for this truly exceptional restaurant showcasing some of the best vegan cuisine Paris has to offer.
CITY FEATURE | PARIS
Un Monde Vegan
64 Rue Notre Dame de Nazareth, 75003 Nearest Metro: Strasbourg Sait-Denis, Arts et Metiers, Temple, Republique
Un Monde Vegan is the place to go for all things vegan and essential for the self-caterer traveling to Paris. Un Monde Vegan stocks virtually every faux meat and faux cheese imaginable, numerous types of seitan, tofu, tempeh, multi-vitamins, cosmetics, clothing and accessories for yourself and your non-human companions. Thankfully this vegan store-of-wonders is easy to ﬁnd, located near one of the busiest metros and within reasonable walking distance from a number of vegan hot-spots.
There are also a whole host of vegetarian restaurants in Paris serving great vegan food, such as East Side Burgers located right by Saint Ambroise metro and a short walk from metro Richard Lenora. Go here for amazing vegan desserts and great vegan hotdog options. Paris is also littered with organic health food stores - you can ﬁnd one in pretty much any arrondissement. Even the local chain mini-markets sell really wonderful vegan food to take-away, such as puy lentil salad.
TIPS ● Opening hours in France vary, with most restaurants closing mid-afternoon. Some establishments choose not to trade on Sunday and Monday so make sure you check opening hours before you plan your trip.
● Look out for 100% Végétal which means 100% plant-based. ● Végétalien(ne) means vegan. 81
INTERVIEW | DAN WATERS
The Gourmet Vegan We speak with Dan Waters, creator of the popular food blog The Gourmet Vegan.
Where did your love for cooking begin? I have been cooking for as long as I can remember. I was vegetarian for many years before becoming vegan; in fact, I became vegetarian nearly 30 years ago and at that time there was nowhere near the range of meat free products that are available now. I was 14 and still living at home with two busy working parents and promised not to add extra pressure on them and would cook my own meals. That’s where it started. I was instantly hooked. I loved the way I could experiment with flavours and textures, which is something I still ﬁnd important, to create as many different recipes as I could. In those days the only real meat alternatives were bags of TVP, so I was often tucking into a lasagne, bolognese or chilli. Growing up in the East End of London, my favourite cuisine was on my doorstep: curry! I love curry. In fact, Indian cuisine is my favourite cuisine to both cook and eat. It’s the spicing. The combining of delicate and stronger spices to create amazing blends with incredible aromas. It’s also the use of pulses to create beautiful rich sauces which make it a very healthy cuisine and one I never get bored with. What made you start your blog, The Gourmet Vegan, and were you surprised to see how popular it grew? 82
Compared to many of the vegan blogs out there, my blog is very new. I only started it back in November of 2012. I had become fully vegan a few months before I started the blog and was determined not to fall into a trap of cooking the same meals over and over. Like everyone, I have my favourite dishes, but I like variety. That’s why I started The Gourmet Vegan. It meant that if I was putting out recipes for others to try I would have to come up with a lot of varied and tasty meals. I am really surprised at how popular the blog has become. I started off with adding 5-6 new recipes per month and this has now grown into 3-4 new recipes per week. I get a lot of great feedback and it is always great to hear from those new to veganism telling me that my recipes are helping them with their journey. There are some exciting things happening at The Gourmet Vegan. I have been approached by a few food companies who are interested in collaboration and I am working on new recipes for a feature called The Working Vegan. These will be quick and easy recipes for those with less time on their hands. Tell us about your journey to veganism. What or who inspired you? It started at school. I remember being in a science class and being asked to dissect a pigs eye. That was it! I couldn’t do it and the thought of eating animals just didn’t start sitting well with me. I was lucky to have a family friend who had been vegetarian since the 60’s and he helped me make the transition in a healthy way. I have to be honest; I have never missed meat since.
INTERVIEW | DAN WATERS I started working as a volunteer for the BUAV whilst I was still at school and this cemented all my thoughts of never eating meat again. Although I dabbled on and off with veganism, I did ﬁnd it hard to make the transition. I admit, the behind-the-scenes pain and cruelty of the dairy industry was something I tried to block out. My complete transition to veganism only happened last year and this was at a point where I knew I could no longer eat cheese or eggs and then feel guilty because of doing so. It was time to make the choice and I have never been happier. It was a transition I need never have worried about. There are so many vegan alternatives available now and so there really is no excuse to continue supporting animal cruelty. Not only am I happier, but I am deﬁnitely healthier too. Veganism is deﬁnitely where it is at!
Cheesy Roasted Cauliflower Soup
QUICK QUESTIONS Your food heaven? Curry, curry and more curry. I love spicy and love all things hot. Indian is by far my favourite cuisine, to eat and cook. Your food hell? Cooked peanuts, satay sauce, etc. I love raw peanuts but just cannot take them in cooked dishes. There is something about the texture of cooked peanuts that my head just cannot get around. Where in the world is your favourite place to be a vegan? My own kitchen. I can cook, experiment and eat what I want without concern of what is going into my food. Outside of my kitchen would have to be my local pub, where the chef prepares recipes I have created. What is your advice to anyone starting a blog? Let the blog evolve. There is not a need to have a ﬁxed idea of how the blog will grow and allowing for it to evolve gives for more freedom and stops the blog from being too structured. Some of the best blogs I follow are those that started from the occasional post and have grown to become must reads. What do you do or make for Halloween? I love Halloween. I am quite a spiritual person and so I like to celebrate the spiritual side of it too. Halloween for me is usually cooking up lots of treats and celebrating with friends. 83
RECIPES | DAN WATERS
Easy to prepare and full of flavour. Serve it with vegan cream or ice cream.
Serves 4-6 1 2/3 cups almond milk 1 cup chickpea flour mixed together in a bowl with an additional 100 ml almond milk to form a chickpea batter 1/4 cup brown sugar 1 teaspoon vanilla extract 1/2 teaspoon almond extract 5/8 cup plain flour 4 tablespoons chopped blanched almonds 1 teaspoon baking powder 1 3/4 cups black cherries, pitted and halved Toasted almonds and icing sugar to decorate Vegan margarine and a little sugar to line a 9-inch flan tin
● Preheat the oven to 350F. ● Place 1 cup of the almond milk into a saucepan. Add the sugar, vanilla extract and almond extract and heat over a medium heat until it just starts to simmer. ● Very slowly pour in the chickpea batter, whisking continuously, until the mixture is very thick. Now remove from the heat and add the last of the milk and whisk to combine well. ● Next, using a hand-held or electric whisk, slowly whisk in the flour, almonds and baking powder and continue to whisk until you have something resembling a thick batter. ● Grease the flan tin and sprinkle with a little sugar. Place half of the cherries in the bottom of the dish and pour over the mixture. Place the remaining cherries on top and push down slightly into the mix. ● Bake in the middle of the oven for 45-50 minutes until golden brown. Remove from the oven and cool completely. ● Before serving, sprinkle with toasted almonds and a dusting of icing sugar. Serve at room temperature.
RECIPES | DAN WATERS
Squash & Black Bean Cassoulet ROASTED VEGETABLES 2 tablespoons vegetable oil 5 medium carrots, peeled and cut in half, lengthways 5 medium parsnips, peeled and cut in half, lengthways 1 small squash (harlequin, butternut or pumpkin), cut into bite sized chunks CASSOULET 2 tablespoons vegetable oil 1 medium onion, ﬁnely chopped 4 cloves garlic, minced 1 stick celery, ﬁnely chopped Pinch of salt 86
2 medium tomatoes, ﬁnely chopped 1 tablespoon tomato purée 2 bay leaves 2 sprigs fresh rosemary 2 sprigs fresh thyme 500 ml vegetable stock 400 g cooked black beans, canned or fresh 1 teaspoon black pepper 1/2 teaspoon sea salt 2 tablespoons nutritional yeast
● Begin by roasting the vegetables. In a large bowl, add the vegetables and mix well with the oil. Place on a baking sheet and roast at 400F for 40-45 minutes until soft and golden.
● Start to prepare the cassoulet while the vegetables are roasting. Place the oil in a frying pan over a medium heat and, when hot, fry the onion, garlic and celery with the pinch of salt for 5-7 minutes until soft and golden. ● Next, add the tomatoes, tomato purée, bay leaf, parsley and thyme and continue to cook for a further 5 minutes. ● Add the stock and the black beans, cover the pan and turn down to a simmer and cook for a further 15 minutes. ● Uncover the pan and stir in the salt, pepper and nutritional yeast. Add the roasted vegetables and mix well before serving.
VEGAN FOOD MAGAZINE
Prestige vegan anti-aging skincare, also free from gluten, parabens and mineral oil.
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GROWING & GARDENING
GROWING PAINS Samantha Gould shares her experiences getting to grips with growing her own produce. After all, is there anything more satisfying than creating something marvellous out of something you’ve grown yourself? She’ll share her triumphs, failings and tips from the experts. Confession time. I have been vegan for over 6 years and have never tried sprouting. My ultimate aim is to become green-ﬁngered and now that I have a garden I can ﬁnally give it a go. However, I feel it's necessary to ease myself into the process and given the time of year thought sprouting might be a good place to start. Now, sprouting is incredibly easy to do, or so I've been told and BioSnacky have very generously given me a starter set to get going with as well as an extra one to give away to one Vegan Food Magazine reader. Apparently, more nutrients are released in the sprouts of seeds compared to the seeds themselves. I’ve also heard that certain naturally occurring toxins in plant foods such as Phytic acid which lowers your ability to absorb certain minerals as it binds to them - are neutralized during the sprouting process. So far, so good. I did some research about sprouting and saw it can be done in a number of different ways using quite basic equipment – a jar, a cloth and a rubber band is really all you need. I was also surprised to discover just how many different things you can sprout: lentils, beans, peas and herb seeds to name a few. Sprouting in a nut shell: Start by soaking the seeds of choice overnight to rehydrate them. Then drain the water, allow them to sit for around 3-5 days, rinsing occasionally until you have sprouts. It’s vital that the seeds are neither too dry or too wet so they don’t sprout or go mouldy, respectively. This is where my 3-tiered 88
ioSnacky sprouter comes in very handy. Every tier has its own drainage tap to allow the water to run through each level, rinsing the seeds as it runs from top to bottom. There are grooves on each tier where the seeds can settle, helping to retain some moisture but equally allowing adequate drainage. I was also given a box of starter seeds from BioSnacky, which I excitedly opened forgetting to read the instructions and sprinkled some seeds from each packet onto the layers. I chose Mung Beans, Alfalfa and the Mild Aromatic Mix. I rinsed the seeds ﬁrst using a colander for 30 seconds or so under running water. First potential mistake: I didn’t soak the seeds! Out of my excitement I just threw them in the sprouter and did my ﬁrst rinse. Although luckily (after checking online instructions) it doesn’t seem BioSnacky seeds need soaking ﬁrst. Phew. Second potential mistake: I didn’t read the instructions online until the 3rd day of rinsing, by which point I realised I should have been rinsing them twice a day and not once. Oops. They seemed to have sprouted though, so maybe they’ll be ok? Third potential mistake: I didn’t label or write down what seeds were sown onto what layer.
GROWING & GARDENING Turns out the different seeds I chose take slightly varying times to sprout fully. Double oops. Out of fear of poisoning myself I decided to use this as my practise round and try again with my actual ﬁrst batch soon. Some sprouts, depending on who you talk to, will also need to be cooked before eating to avoid getting an upset tummy so I thought it best not to risk it. Lesson learned. Read the instructions next time, Samantha!
You can follow my progress online – check out our Facebook page and tweets @VeganFoodMag for regular updates and subscribe to our newsletter for the monthly round-up. I will be posting some sprouting recipes via social media, so stay tuned! Next issue of Vegan Food Magazine I will tackle my arch nemesis - growing herbs indoors. This time I will be seeking professional advice.
GIVEAWAY Vegan Food Magazine has teamed up with BioSnacky to offer one of our readers a free sprouting kit comprising a 3-tier sprouter, seed starter pack and herb salts. Want all of the above? Email us at email@example.com and tell us how you’d use your sprouts. Giveaway closes at midnight (GMT) on December 31, 2013 89
Thanks for reading!
ÂŠ Emily Von Euw