Sommaire pour August 2021 de PlantBased

I always try and find something to love in every month of the year, but August makes it especially easy. We have a lovely bank holiday to look forward to, the sun is shining, and everyone feels a little lighter; there’s a spring in our step as we soak up all that glorious vitamin D! We’ve packed our pages with more great foodie inspiration for you this month, starting with the delicious Tofish and Chips recipe from our cover. We decided to celebrate the best of British recipes in this issue, and what better place to start than with this seaside favourite. Since Seaspiracy arrived on Netflix earlier this year, many people who hadn’t even thought about going vegan before have started to question how their choices are impacting the…

Commonly referred to as nuts, cashews are actually the seeds from the cashew tree; native to Brazil, the tree is now cultivated in many warm climates across the world. The seeds that we know as nuts are nutritionally rich; they are high in unsaturated fats, low in sugar, and a source of fibre and protein. They are also a great source of copper, a mineral needed for a strong immune system and a healthy brain. Cashews do contain phytates, meaning that it can be difficult for your body to absorb all of the vitamins and minerals they contain: soaking them overnight will reduce their phytate levels and make them easier to digest. Cashews are particularly popular amongst vegans as their creamy consistency make them perfect for making homemade cheese.…

Non-profit organisation Vegan Friendly (@vegan_friendly_uk) has launched a new vegan app, free to download on Apple and Android devices, with the aim of promoting veganism and making it more accessible. The app has been curated to help people from all over the UK find the best spots for vegan food in their local area. It provides users with a list of the best vegan-friendly restaurants, most of which have been officially certified by the Vegan Friendly team. In order to be certified, the restaurants have to meet a set of criteria that includes having vegan options in every category of the menu. Noga Bronksy, Manager at Vegan Friendly, said: “We are proud to launch a new vegan app that will change the way vegans eat out in the UK. Our…

Located in the beautiful village of Dunvegan on the Isle of Skye, Lotus Heart Sanctuary is a safe haven and forever home to animals in need of love, care and shelter. With a focus on cattle, the sanctuary wants to challenge and rebuild the way humans have been conditioned to view animals, and provide information about animal rights, the impact of animal agriculture, and how to lead a compassionate, healthy and cruelty-free lifestyle. The Lotus Camping Pods are fully equipped with a toilet, hand basin, shower, double bed, small kitchen, sofa, bedding and towels. A stay here will give you the opportunity to spend time on a working vegan croft and animal sanctuary in a breathtakingly stunning location. Discover more at lotusheartsanctuary.com Enter now: plantbasedmag.com/lotus-heart-sanctuary Closing date 18th August 2021…

When you tell people you’re vegan, chances are that at least one person has told you that they would also go vegan, but they can’t give up cheese. In all honesty, in 2021, this isn’t an argument that holds much weight any more. The truth is that people who love dairy cheese, who claim they could never go vegan because of it, are simply addicted. It contains casein, a dairy protein that your body digests slowly. As this happens, it releases casomorphins, which attach to opiate receptors in your brain – amazingly, the same receptors that attach to heroin. These casomorphins are in cows’ milk to ensure that a calf is encouraged to feed, and on a pizza, they have the same effect. You become addicted. But it doesn’t have…

Makes: 2-3 ramekins This cheese can be made with some simple ingredients you can pick up at your local supermarket, plus some agar agar powder which you can find easily online or in your local Asian food store. • 2 tsp lemon juice or apple cider vinegar• 2 tsp miso paste• 2 tbsp tapioca starch• 1 tsp of salt• 3 tbsp sauerkraut (cabbage only, no juice)• 15g (0.5 oz) nutritional yeast• 50g (1.7 oz) melted refined coconut oil• 1 can full fat coconut milk or cream• 2 tbsp agar agar powder• 30-40g (1-1.4 oz) chopped pecans (optional)• 3 heaped tbsp of whole cranberry sauce, homemade or store-bought 1 In a food processor or high speed blender, add all of the ingredients except the milk, agar, nuts and cranberry sauce. Pulse…

Serves: 4 This cream cheese pairs brilliantly with bagels and crackers, or in creamy sauces to go with pastas or stews. It’s super easy to make at home and is packed with goodness from the cashews, pine nuts and garlic. • 150g (5.2 oz) unsalted cashews• 180ml (6 fl oz) cashew milk• 2 tbsp nutritional yeast• 1 tsp white miso• 2 tbsp pine nuts• 1-2 roasted garlic cloves or 1 tsp roasted garlic purée 1 Start by preheating your oven to 200°C/400°F/Gas 6 to roast some garlic on a baking tray for 30-35 minutes. There is no need to peel the garlic cloves, just crush them gently with the side of a knife. The peel will come off easily after roasting. 2 In a bowl, cover the cashew nuts in…

Makes: 35 servings This zesty jalapeño nacho cheese sauce will change your life forever. It’s creamy, spicy, and most importantly, cheesy. Your new favourite dip has arrived. • 130g (4.5 oz) cashews• 1 whole pickled jalapeño• 22g (0.7 oz) nutritional yeast• 125ml (4.2 fl oz) water• 15ml (0.5 fl oz) lime juice• ¼ tsp red pepper flakes• 1 tsp garlic powder• 1 tsp onion powder• ¼ tsp chilli powder• Sea salt and pepper, to taste 1 Soak cashews overnight, or for at least 1-2 hours in boiling water before making this recipe (soaking cashews causes them to soften up, so you’ll be less likely to end up with a grainy texture). 2 Next, add all of the ingredients to your blender and mix on high until you achieve a smooth,…

In May, world champion triathlete Kate Strong became the first woman in the world to complete a 24-hour cycling marathon on a static bike. Breaking three world records, she pedalled 433.1 miles in a day, and travelled a further distance in one, twelve and 24 hours than had been previously achieved by any other female athlete. The marathon took place at Clifton Observatory in Bristol, and saw Kate cycle a distance of 24.2 miles in the first hour, and 232.1 miles in 12 hours. She broke her own one-hour world record of 23.94 miles, and the current record for 12 hours, which was achieved by Slovenian athlete Tina Ternjak in 2012. The world record attempts will be officiated by Guinness over the next three months. Until this attempt, no female…

Serves: 6 Lentil shepherd’s pie is the ultimate crowd-pleasing classic that’s ideal for feeding vegans and non-vegans alike. Full of savoury, earthy flavour, this dish is also made with healthy and wholesome ingredients that show off the power of plants at their best. • 3-4 medium white potatoes, peeled and chopped (around 454g/1 lb)• 1 tbsp olive oil• 1 medium onion, chopped finely• 2 cloves garlic, minced• 1 tbsp tomato paste• 1 tsp ground cumin• 1 tsp ground turmeric• 1 tsp paprika• 1 large carrot, chopped • 1 large red bell pepper, chopped• 200g (7oz) mushrooms, chopped• 190g (6.7 oz) red lentils• 600ml (1 pint) vegetable stock• ½ tsp salt, or to taste• 2 tbsp all-purpose gluten-free flour• 60ml (2 fl oz) unsweetened plant-based milk• 2 tsp vegan butter (plus…

• Take the title of Star Baker, with a bunch of show-stopping cake ideas that will impress everyone you know• What’s life without pasta? We’ll inspire you to create delicious dinners with this store cupboard staple• Plus, back to school lunch ideas, midweek time savers, and some budget recipes for students on their way to uni ONLY £3.95 A MONTH • No Contract • No Commitment • No Hassle • Cancel anytime you want • Delivered direct to your door • You are in complete control of your subscription To subscribe visit plantbasedmag.com/sub…

Serves: 3-6 Poached pears in red wine is a simple dish to make the night before and makes a tasty dessert. • 500ml (17 fl oz) red wine• 150g (5.3 oz) unrefined raw cane sugar• 4 cloves (of India)• 1 cinnamon stick• 1 star anise• 6 pears 1 Place the wine in a non-stick pan. Add the sugar, cloves, cinnamon and star anise and bring to the boil. Dissolve the sugar in the wine. Switch off heat. 2 Peel the pears from top to bottom, making sure that the stalk remains intact. Slice off the very bottom of the peeled pear – this is to ensure that it does not topple and easily lays flat in the pan. Lay the pears in the wine after each peel. 3 Simmer the…

Makes: 15 Using fresh, seasonal berries will make these scones taste delicious! • 500g (17.6 oz) plain flour, plus extra for dusting• 2 tbsp caster sugar• 2 tbsp baking powder• 100g (3.5 oz) vegan butter or margarine• 320ml (10.8 fl oz) plant-based milk• 150g (5.2 oz) berries of choice e.g. raspberries, blueberries, blackberries Optional glaze: • 2 tbsp plant-based milk• Extra sugar To serve: • 50g (1.7 oz) melted vegan white chocolate• Yoghurt• Jam 1 Preheat the oven to 220°C/200°C (fan)/400°F/Gas 6, and line 2 baking trays with parchment paper. 2 Sift the plain flour into a large mixing bowl and stir in the sugar and baking powder. Add in the butter and use a knife to cut it into the flour into small pieces. Rub with your hands until it…

Makes: 9 Take a traditional British dessert – apple crumble – but make it into muffins for a sweet treat at any time of the day! For the muffins: • 300g (10.5 oz) plain flour• Pinch of salt• 2½ tsp baking powder• 1 tsp ground cinnamon powder• 180g (6.3 oz) caster sugar (or light brown sugar if you prefer)• 120ml (4 floz) olive oil• 350ml (11.8 floz) water• 1¼ tsp apple cider vinegar• 2 apples – peeled, cored, and diced For the topping: • 2 apples, peeled, cored, and diced (dice the apples smaller for the topping than for the muffins)• 1 tsp ground cinnamon• 180g (6.3 oz) walnuts, whizzed into crumb• 100g (3.5 oz) demerara sugar• 1 tbsp maple sugar 1 For the topping, combine the ingredients and set…

Makes: 950ml (1 quart) This sorbet is a cross between the Middle Eastern pomegranate with a nod to the Hispanic culture of L.A. through the hibiscus (Jamaica). Hibiscus has a tart, berry-like flavour similar to pomegranate. • 10g (0.3 oz) dried hibiscus flowers• 530ml (18 floz) boiling water• 200g (7oz) granulated sugar, plus more to taste• 470ml (15.8 floz) fresh pomegranate juice (may substitute store-bought juice) • 1 tbsp freshly squeezed lemon or lime juice• 1 tbsp vodka• Pinch of kosher salt You will also need: • Ice cream maker 1 In a medium bowl, steep the hibiscus flowers in the water for 5 minutes. Strain through a fine-mesh sieve and reserve 470ml (2 cups) of the tea. 2 In a large saucepan, mix the 470ml tea and the sugar.…

As vegan staples, peas and chickpeas find their way to our table on a regular basis. But did you know just how great they are? Peas and chickpeas, like beans and lentils, are pulses (also known as legumes), which means their seeds mature in a pod. They are grown for their edible seeds worldwide and their cultivation is also great for the soil – they enrich it with nitrogen. Peas The pea plant is native to Europe and Near East but has spread widely across Asia and Africa and people eventually started cultivating it all over the world. It’s relatively easy to grow in colder climates, which makes it a popular crop in the Northern Hemisphere. Why we should all be eating more of these pulses, by Veronika Charvátová MSc…

Serves: 4 Try this bacon sandwich, made with yuba – the skin that is formed when soya milk is boiled. It’s readily available in Asian supermarkets, and can be used as a great bacon substitute! • 2 tbsp soy sauce• 1 tbsp vegan Worcestershire sauce• 1 tsp maple syrup• 2 tsp liquid smoke• 1 tsp smoked paprika• ½ tsp onion granules• ½ tsp garlic salt• ½ tsp mustard powder• 3 sticks yuba, soaked overnight• 1 tbsp vegetable oil• 8 slices bread• 4 tbsp sauce of choice (we used tomato ketchup) 1 To begin, add the soy sauce, Worcestershire sauce, maple syrup, liquid smoke, smoked paprika, onion granules, garlic salt and mustard powder to a shallow tray. Cut the yuba into roughly 5-inch pieces, place them into the marinade and leave…

Serves: 2 This stir-fry makes a great midweek meal, and any leftovers can be saved for lunch the next day. • 300g (10.5 oz) new/baby potatoes, cooked and sliced into small wedges• 2 tbsp rapeseed oil• 100g (3.5 oz) mushrooms, sliced• 125g (4.1 oz) baby corn, sliced lengthways• 1 red pepper, cut into thin strips• 1 tsp Chinese five-spice seasoning• 2 pak choi, sliced• 2 spring onions, sliced• 170g (6oz) cooked and shredded vegan ‘chicken’ pieces• 2-3 tbsp light soy sauce• Sea salt and black pepper to season• 1 tbsp sesame seeds 1 Heat up a wok or large frying pan on the hob. Add the oil, heat for 1 minute and stir fry the potato wedges for 3-4 minutes. 2 Add the mushrooms, baby corn and red pepper and…

Serves: 2 There’s no actual fruit in this salad, but the Meyer lemon zest, fresh lemon and lime juices and Calamansi Vinaigrette combine to bring a burst of citrus flavour to the mixture of crunchy chicories. • 1 head coralline chicory (many substitute endive)• 1 head red endive• 1 head green endive• Zest of ½ Meyer lemon (may substitute regular lemon)• 1 tbsp plus 1 tsp Calamansi Vinaigrette (see recipe)• Large pinch kosher salt, or to taste• Freshly ground black pepper, to taste 1 Separate the leaves of the chicory and both endives and place them in a large bowl, then top with the lemon zest. Add the vinaigrette, salt and pepper then gently mix by hand, lightly folding the leaves to evenly coat. Transfer to a large serving plate,…

Serves: 3-4 This recipe right here will prove that salads need to be neither cold nor boring. A salad done right bursts with flavour and leaves you satisfied for hours, not minutes. It’s a question of having a solid, carby base, plenty of texture, a good dressing and a fun twist – such as the mushroom bacon in this case. • 240g (8.4 oz) dry wild rice• 3 king oyster mushrooms• 1 tsp sesame oil• 1 tbsp tamari• 1 tbsp maple syrup• 1 tsp liquid smoke• 2 tsp paprika• 1 medium carrot, peeled and chopped• ½ large cucumber, chopped• 55g (1.9 oz) iceberg lettuce, chopped• 3 tbsp tahini• Juice of 1 lime• ½ tsp salt, or to taste• Black pepper• 1 tbsp sesame seeds (optional) 1 Preheat the oven to…

Serves: 2 This plant-based, colourful, nourishing bowl is full of flavour and is easy to prepare, making it a great midweek lunch option. It provides fewer than 400 calories and plenty of those all-important vegetables. • 70g (2.4 oz) dried couscous• 20g (0.7 oz) Flora Light• Handful fresh chives• Freshly ground black pepper• 100g (3.5 oz) pickled beetroot• 50g (1.7 oz) vegan feta, chopped• 1 handful fresh mint• 1 tsp olive oil• 1 small carrot• 1 tsp poppy seeds• Mixed salad leaves• ½ small avocado• 55g (1.9 oz) kalamata olives 1 Cook couscous as per packet instructions. 2 While the couscous is cooking, mix the Flora Light, chopped chives and black pepper. When the couscous is ready stir the Flora Light and chive blend into the couscous. 3 Make the…

Marks & Spencer (marksandspencer.com) has introduced its first ever fully vegan meal deal, offering a main dish, side and dessert from its Plant Kitchen range. Customers can choose from three mains: No Chicken Kiev, Melt in the Middle Fish Cakes, or a new product, Beef Steak Pies. There are also three sides available: Creamy Mashed Potato, Green Veg Medley, or Sweet Potato Fries, and three desserts: Churros, Chocolate Pots, or Strawberry Cheesecake Wedges. The new offer is available in stores now, priced at £8.…

Mr Lee’s Porridge Healthy noodle brand Mr Lee’s has widened its offering with a new range of low-sugar, gluten-free porridge. Available in three flavours: So Very Berry, Salted Caramel, and Original 3 Grain. £2.25, mrleesnoodles.com Dr. Oetker Ristorante Margherita Pomodori Promising Italian-inspired fresh pizzeria taste, this new vegan option from Dr. Oetker has a signature thin, crispy crust and tomato sauce, topped with grated pizza topping, sun-dried and cherry tomatoes and a pesto-style garnish. £3.69, nationwide Sacla’ Vegan Carbonara Sauce Already known for its dairy-free pesto offerings, Sacla’ has now introduced a Carbonara Sauce to its range. Made with pea protein pieces and smoked salt, it promises to deliver the same rich taste as the Italian classic. £2.50, Asda Goodlife Falafel Inspired by a classic Middle Eastern recipe, this is…

Serves: 4 Want to learn how to make low-calorie, cheesy vegan popcorn from scratch? Say no more. It only takes 4 ingredients and less than 5 minutes! • 80g (2.8 oz) popcorn kernels• 15ml (0.5 fl oz) neutral oil, for cooking• 15ml (0.5 fl oz) neutral spray oil, for topping• 3 tbsp nutritional yeast• 1 tsp garlic powder• Sea salt, to taste 1 To start, heat about a tablespoon of oil in a large pot over medium-high heat. Add a single kernel and put the lid on the pot. Wait until the kernel pops before adding the rest. 2 Once the kernel has popped, add the rest of the popcorn kernels in, then put the lid back on. At this point, vigorously shake the pot back and forth to ensure…

Serves: 2-3 Labneh is a tangy, thick and creamy strained yogurt cheese from Lebanon. It is traditionally made from camel or goat milk, and is extremely addictive. This vegan version combines soy and cashews, with a tangy lemon taste to imitate that sour flavour. Sprinkle with some za’atar and add it to your mezze table. • 150g (5.2 oz) raw cashews, soaked in water 6 to 8 hours• 120ml (4 fl oz) unsweetened soya milk• 140g (4.9 oz) unsweetened soya yoghurt• ¼ tsp salt, plus more to taste• 60ml (2 fl oz) lemon juice • 1 tbsp apple cider vinegar• 1 tsp nutritional yeast• Black pepper• 2 tbsp extra-virgin olive oil• 1 tbsp za’atar 1 Rinse the soaked cashews and place them in a high-speed blender. Add 240ml (8.1 fl oz)…

Serves: 4 This is a fun take on a traditional cheese fondue that is great for family and friends to share. You could try making the recipe here, and embellishing it with other ingredients, such as sun-dried tomatoes and basil for a Mediterranean feel, or add some jalapeños for a Tex-Mex option. • 150g (5.2 oz) cashew nuts (unsalted)• 130g (4.5 oz) cauliflower florets• 115g (4oz) chopped pumpkin• 1 stock cube• 4 garlic cloves• 2 tsp arrowroot powder (cornstarch can be used)• 1 tbsp white miso paste• 4 tbsp nutritional yeast• 240ml (8.1 fl oz) white wine or vegetable stock• 125ml (4.2 fl oz) nut milk or soya milk 1 Pour boiling water over the cashews and let them soak for 20 minutes. Drain and set aside. 2 Bring another…

Serves: 1 Bananas and raspberries are great post-workout snacks; adding them together in this delicious smoothie bowl will make them extra fun to eat! You can also add in some protein powder if you want to. • 1½ medium frozen bananas• 120g (4.2 oz) frozen raspberries• 1 tbsp cacao powder• 2 tbsp coconut yoghurt• 80ml (2.7 fl oz) plant-based milk Toppings: • Raspberries• Dairy-free dark chocolate chunks• Cacao nibs• Cacao sauce (see recipe)• Desiccated/flaked coconut 1 Blend all ingredients in a high power blender or food processor. Arrange in bowl with toppings. Cacao Sauce Makes: 1 serving • 1½ tbsp cacao powder• 1½ tsp agave (or other liquid sweetener of choice)• 1¾ tsp filtered water 1 Mix all ingredients together until smooth. You don’t want the consistency to be too…

Serves: 4 We love the nutty texture of the buckwheat, which melts into the soft tart rhubarb. This rhubarb crumble is great served with vegan custard or ice cream. For the base: • 500g (17.6 oz) rhubarb• 150g (5.3 oz) raw unrefined cane sugar• Juice of ½ a lemon For the topping: • 100g (3.5 oz) buckwheat groats• 100g (3.5 oz) oats• 30g (1oz) coconut oil• 25g (0.8 oz) raw unrefined cane sugar 1 Preheat the oven to 180°C/355°F/Gas 4 (or if convection oven to 160°C/320°F). 2 Cut the stalks off the rhubarb. Whizz half of the rhubarb with sugar and lemon juice. Place the mixture on the base of a baking dish. Dice the remaining rhubarb and lay on top. 3 Blend or process the sugar, and half of…

Serves: 4 This is a plant-based twist on a Scottish classic. While it makes for a great boozy pudding, you could leave out the whisky for an alcohol-free variant that would even pass for breakfast the next day! • 150g (5.3 oz) raw cashew nuts• 80g (2.8 oz) pinhead (steel-cut) oats• 300g (10.5 oz) fresh raspberries• 6 tbsp water• 3 tbsp whisky• 3 tbsp agave syrup 1 To create a smooth cream, it helps to soak the cashews first. For the quick method, soak the cashews in a bowl of boiling water for at least 10 minutes. If you have the time, the optimal method is to soak the cashews in cold water for several hours or overnight. 2 Heat a large frying pan on medium heat then add the…

A beautifully bright and charming centrepiece for your garden party or picnic this summer. For the lemon curd filling: • 470ml (15.9 floz) full fat coconut milk (from a tin)• 120ml (4 floz) fresh lemon juice• 1 lemon zest• 50g (1.7 oz) sugar• ½ tsp agar powder• 3 tbsp corn flour• ½ tsp turmeric• 3 tbsp nut milk For the biscuit base: • 400g (14.1 oz) plain biscuits (use digestives or hob nobs)• 200g (7oz) vegan butter You will also need: • A tart tin with a removable bottom (ideally use a 10x10 tin) 1 Preheat the oven to 180°C/350°F/Gas 4. 2 Add the biscuits to a food processor and blend until you have a fine crumb. 3 Melt the butter in a large saucepan. Once melted, add the biscuit…

Makes: 4 Apricots and peaches are beautiful summer fruits, and come together in this dish to create a beautiful dessert. For the fruit and Persian syrup: • 150g (5.2 oz) caster sugar• 360ml (12.1 floz) white wine• 1 tsp orange essence• ½ tsp vanilla paste• 5 cardamom pods, crushed• 2 tsp orange blossom water• 420ml (14.2 floz) cups water• 2 bay leaves• 1 cinnamon stick• 8 peaches or apricots, or a mixture of both For the panna cotta: • 300g (10.5 oz) coconut cream• 360ml (12.1 floz) plant-based milk• 5g sachet vegetarian gelling powder• 5 tbsp caster sugar• 2 tbsp Persian syrup (see recipe) 1 Combine all the ingredients for the syrup, except the fruit, in a medium saucepan and bring to the boil. 2 Add the fruit and cook…

Serves: 2 Change up your regular gnocchi with the introduction of swede. This will no doubt be a new winner amongst the family. • 650g (1.4 lbs) swede, peeled• 50ml (1.6 floz) olive oil• 200g (7oz) plain flour, plus extra for dusting• 70g (2.4 oz) grated vegan parmesan, plus extra to serve• Fresh sage leaves, finely chopped, plus extra to garnish• Vegan butter, for frying• Pinch of Maldon Salt 1 Cut the swede into equal-sized chunks, drizzle with 2 tbsp of the oil, season and roast for 50 mins or until completely soft. Leave to cool slightly, then pulse in a food processor until broken down. Add flour, parmesan and some seasoning, then pulse again to form a sticky dough. 2 Bring a large pan of salted water to the…

Serves: 4 A light and creamy dessert with a refreshing citrus tang. Individually portioned for ease of serving, and allergen-friendly so all can enjoy! For the crust: • 90g (3.1 oz) rolled oats• 3 tbsp coconut oil or vegan margarine (melted)• 1 tbsp maple syrup• 2 tsp fresh grated ginger (optional) For the key lime filling: • 1 400g (14oz) can full-fat coconut cream• 70g (2.4 oz) organic white sugar• 1 tbsp lime zest• 80ml (2.7 floz) key lime juice (about 12 key limes, or 3-4 regular limes)• 60g (2.1 oz) plain dairy-free yoghurt For the garnish: • Coconut whip• Lime zest• Leftover crust crumbs 1 Make vegan sweetened condensed milk for the filling. In a small pot over medium heat, combine the full-fat coconut cream and organic white sugar,…

Makes: ¾ cup • 1 tbsp freshly squeezed lemon juice• 1 tbsp freshly squeezed lime juice• 1 tbsp champagne vinegar• 1 tbsp calamansi vinegar (may substitute freshly squeezed Meyer lemon juice)• ½ small shallot, minced• ½ tsp kosher salt• Pinch of freshly ground black pepper• 3 drops orange blossom oil• 120ml (4 floz) olive oil 1 In a bowl, combine the lemon juice, lime juice, champagne and calamansi vinegars, and shallot and set aside for 10 minutes. Then add the salt and pepper and stir to combine. Add the orange blossom oil, then slowly add the olive oil in a steady stream why whisking, until the dressing is fully emulsified. Use immediately or store in an airtight container in the refrigerator for up to 5 days. • Recipe reprinted with…

How long have you been vegan, and what made you make the change? Since taking part in Veganuary, 2018. Leading up to that I’d transitioned from omnivore, pescatarian, vegetarian with a growing interest in the health benefits of veganism. Realising that I can live a good life without harming others has kept me. What would you cook a die-hard omnivore to sway them to a vegan diet? My go-to tends to be curry; I’d avoid trying to substitute meat so perhaps a dal or something fun and different like a peanut butter or banana curry. I don’t wanna hear “it doesn’t taste like chicken”. What’s the best place in the world for vegan food? Ethiopia is amazing; I was spoilt for choice visiting Addis Ababa, Hawassa, Lalibela. Meat and dairy…

Enfield Vegan Market 8th August – Enfield Market – Free Open from 10.30-16.00, the market will feature up to 40 stalls selling a variety of ethical and sustainable products: food stalls, eco-lifestyle brands, luxury cosmetics and more. veganmarkets.co.uk Vegan Camp Out 20th -22nd August – Newark Show Ground – £60 (weekend pass) The world’s largest vegan camping festival returns for 2021, with Russell Brand, BOSH! and Chris Packham headlining alongside activists, family entertainment and plenty of food. vegancampout.co.uk VeganFest Ormskirk 30th August – Town Centre – Free Supporting compassionate cuisine and promoting health and wellbeing, with a wide range of independent creative businesses offering locally-produced food, crafts and art. artisannetwork.co.uk…

1 The Vegetarian Butcher Patty on the Back This patty is soy-based, making it high in protein, and is a source of iron, fibre, and vitamin B12. Perfect for any summer BBQs you’re planning this month. £4, Morrisons 2 Heura Burgers The only plant-based burger to use olive oil, this option from Heura has 85 per cent less fat than a traditional beef burger, and 11 per cent more protein per calorie. £4.29, Planet Organic 3 Future Farm Future Burger Made from soy, pea and chickpea, Future Farms are looking to change the way the world eats with its plantbased products. £3.90, Sainsbury’s…

Plant-based food brand Gosh! (goshfood.com) has added to its meat-free range with three new frozen food products. Mexican Style Mini Burgers, Tomato & Basil Croquettes, and Original Falafel have been added, marking the first time the brand has introduced frozen items to its range. Made from 100 per cent natural ingredients, and free from the top 14 allergens, the new products are a source of fibre and high in protein. William Topp, Marketing Manager at Gosh!, said: “As a brand that has already established itself for producing premium and perfectly natural products, the next stage of Gosh!’s evolution is to venture into the frozen food category with something completely new to the market. “Like with all Gosh! products, our Mexican Style Mini Burgers, Tomato & Basil Croquette and Original Falafel…

Already known for its dinner boxes and veg pots, BOL (bolfoods.com) has introduced a selection of new plant-based products to its line-up. Three new Power Shakes have been added: Banana & Cinnamon, Chocolate Orange & Toasted Hazelnut, and Chocolate & Peanut, available at Sainsbury’s. Plant-powered, ready-to-drink and nutritionally complete, the drinks combine whole foods such as sunflower seeds, nuts and beans with fresh fruit and veg, yoghurt and milk to provide the equivalent nutrition of a full meal. Also new are Power Pots, available in four flavours and providing 2 portions of our 5 a day, 20g of plant-powered protein and half of daily fibre requirements. The Power Pots will be available from Tesco and Sainsbury’s. Posh Noodles have also been added, in four varieties, designed for anyone looking for…

Wild Science Lab Root + Fruit Skincare Lab This new range from Wild Science Lab looks to restore stressed skin, managing hyperpigmentation and revitalising skin tone irregularity, as well as reinforcing skin resilience and providing repair to vulnerable skin. From £30, wildsciencelab.com FIGHT Support Energy, Support Immunity and Support Bone Strength vegan gummies from FIGHT, who want to make good nutrition accessible to all. For every bottle you buy from FIGHT, a nutritious meal is donated to vulnerable people via charity FareShare. £16.99 (30 day supply), amazon.co.uk LANDA Vegan Wash Bags Available in three colours, these pouches are made from a vegan leather alternative, which is lightweight, durable and water repellent. With a suede-like interior, it makes a great make up bag. £47.85, landabags.com Wilton Cleaning Products New to Ocado,…

PlantBased SWEET TREAT OF THE MONTH Top Tip Drizzle with: Makes: 6 With just three ingredients, you can create your new go-to frozen dessert! • 1 banana (plus extra for topping)• 150g (5.3 oz) plant-based yoghurt• 2 tbsp Sweet Freedom Choc Pot For drizzling: • Sweet Freedom Choc Shot 1 Whizz all the ingredients together in a blender until smooth. 2 Pour the mixture into silicone cupcake moulds and place in the freezer for 2 hours to set. 3 Top with banana slices and a drizzle of Choc Shot. • Recipe by Sweet Freedom, sweetfreedom.co.uk. Choc Shot and Choc Pot are available from Asda, Morrisons, Sainsbury’s, Tesco, ocado.com and TheVeganKindSupermarket.com. Waitrose also has Choc Shot on the hot chocolate shelf.…

Serves: 1 A blue cheese salad is a classic dish, and one you don’t have to miss out on just because you’re vegan! • 4 medium beets• 1 blood orange• 1 cara cara or naval orange• 45g (1.5 oz) shaved fennel• 85g (3oz) Blue Sheese• 2 tbsp toasted walnuts (or candied walnuts)• 40g (1.4 oz) arugula• 6-8 mint leaves, torn• Kosher salt and pepper• Olive oil to finish For the dressing: • 1 tbsp apple cider vinegar• 1 tbsp lemon juice, plus ½ tsp lemon zest• 1 tsp Dijon mustard• 2 tsp agave syrup• 60ml (2 fl oz) extra virgin olive oil• Kosher salt and pepper 1 Preheat oven to 200°C/400°F/Gas 6. Wash beets and individually wrap in foil. Roast beets until tender when pierced with a knife, about 45…

Makes: 6-8 medium size balls This is probably the best vegan mozzarella you’ll ever have! It is burrata-style, soft, creamy and melts amazingly on pizza but is also great in salads and sandwiches, just like a dairy option. It’s so easy to make and doesn’t require any complicated ingredients. • 300ml (10.1 fl oz) soya or cashew milk, unsweetened• 2 tbsp nutritional yeast• 1-2 tsp salt• 2 tbsp apple cider vinegar• 1 tbsp agar powder• 30g (1oz) tapioca flour• 50g (1.7 oz) sauerkraut• 150g (5.2 oz) refined coconut oil (odourless), melted You will also need: • A container with salty, icy water (1-2 tbsp salt to 1L water) 1 In a high-speed blender, combine all of the ingredients apart from the coconut oil. Blitz until totally smooth, so no lumps…

Serves: 20 Crumble this mild, salty, and slightly tangy cotija cheese on pretty much any Mexican food. It’ll add the perfect umami flavour to your favourite dishes! • 190g (6.7 oz) almonds• 30ml (1 fl oz) white vinegar• 1 tbsp nutritional yeast• 1 tbsp salt• 1 tbsp agar• 15ml (0.5 fl oz) water• 45ml (1.5 fl oz) refined coconut oil 1 To begin, soak the almonds in room temperature water for about 12 hours, or overnight. Then, drain the nuts and remove their skins (they should come off easily). 2 Place the almonds in a high-speed blender or food processor with vinegar, nutritional yeast, and salt. Pulse together until the mixture is crumbly (stopping to scrape down the sides a few times). 3 Set aside while you heat the agar…

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Serves: 2-3 Summer Pudding is a wonderfully traditional British dish. We love it for its simplicity and elegance. The wine, maple and cinnamon really bring out the beautiful flavours of the fruit. • 500g (17.6 oz) mixed berries (redcurrants, strawberries, raspberries, blackberries), fresh or frozen• 150ml (5 fl oz) red wine• ½-inch cinnamon stick, ground• 4 tbsp maple syrup• 250g (8.8 oz) multigrain bread, sliced 1 Simmer the redcurrants and strawberries in a pan at low heat, with the wine, cinnamon and maple syrup for 3 to 4 minutes. Switch off the heat and toss in the raspberries and blackberries. 2 Use a sieve to drain the fruit. Place the syrup into a bowl. Set the fruit to one side. 3 Cut the bread into triangles. Dip the bread into the…

Makes: 8 When you find out that guests are coming over for coffee in about an hour, what can you do to make something special? You can bake scones. They’re surprisingly easy to whip up! • 240g (8.4 oz) spelt flour• 2 tsp baking powder• ½ tsp salt• 1 (170g/6oz) container strawberry non-dairy yoghurt• 120ml (4 fl oz) non-dairy milk (oat, almond, soya, etc.)• 75g (2.6 oz) strawberries, fresh or frozen, diced• 2 tsp sugar 1 Preheat the oven to 200°C/400°F/Gas 6. Line a baking sheet with parchment paper. 2 In a medium bowl, whisk together the flour, baking powder, and salt. 3 Stir the yoghurt and non-dairy milk into the dry ingredients. Mix in the strawberries. 4 Shape the dough into a flat disk, about 6 inches across. 5 Cut…

Apple, caramel and cream in one dessert? Yes please! Moreover, this is a sustainable dessert: we are going to use absolutely everything from apples, from apple skin to the seed. For a full demonstration of how to make this dessert, head to youtube.com/KrisKazlauskaite For the shortcrust pastry: • 120g (4.2 oz) plain flour• ¼ tsp baking powder• 15g (0.5 oz) icing sugar• Pinch of salt• 30ml (1 floz) vegetable oil• 40ml (1.3 floz) cold water• 1 tsp vanilla bean paste For the Braeburn apple compote and dried apple skin powder: • 3 Braeburn apples• 1 tsp coconut oil• 30g (1oz) sugar• Juice of half a lemon• 1 tsp vanilla paste For the vinegar: • The apple offcuts• Sugar  For the cinnamon caramel: • 60g (2.1 oz) caster sugar• 16g (0.5…

Makes: 10 bars These delicious bars are quick and easy to make, and are perfect as a lunchbox snack. • 150ml (5 floz) Crackd The No-Egg Egg• 90g (3.1 oz) inulin syrup• 25g (0.8 oz) coconut sugar• 350g (12.3 oz) berry granola 1 Add the Crackd The No-Egg Egg to a bowl, and mix in the inulin syrup till smooth. 2 Add the coconut sugar and granola and mix until well coated. 3 Place the granola mixture into a greased baking tray, approximately 40cm x 16cm x 4cm (or 2 x loaf tins), and press down until firm and compact. 4 Bake at 180°C/350°F/Gas 4 for 35 minutes, then remove from the baking tray and leave to cool. 5 Once cool, cut into portions. • Recipe by Crackd The No-Egg…

Makes: 5-10 servings Add a colourful, summery twist to your regular hummus. • 1 x 400g (14.1 oz) tin chickpeas, drained and rinsed• 200g (7oz) frozen peas• 1 clove garlic, peeled and roughly chopped• 4 tbsp tahini• 2 tbsp lemon juice (fresh or bottled)• 2 tbsp extra virgin olive oil• 4 tbsp water• ½ tsp salt• 2 big handfuls mint leaves, stalks removed (roughly 10g)• 1 tsp syrup (e.g. maple or agave etc) – optional 1 Blend all ingredients together until smooth using a food processor or high powered blender. • Recipe by Maryanne Hall, Viva! Vegan Recipe Club, veganrecipeclub.org.uk…

Makes: 3-4 These chocolate pots are here to bring your mind into balance with a simple water ganache laced with adaptogens to adapt to any day. Use Chaga as the mushroom of immunity and inspiration, Reishi as the mushroom of balance and calm, Lion’s Mane as the mushroom of Focus and Cordyceps for energy. • 120g (4.2 oz) plant-based chocolate• 1 tbsp olive oil• 1 tbsp Reishi, Lions Mane, Chaga, cordyceps• 100ml (3.3 floz) plant-based milk• ¼ tsp salt 1 Finely chop the chocolate and place it into a heatproof bowl with the olive oil and your chosen mushroom powder. 2 Heat the plant milk in a saucepan and bring it to boiling. 3 Pour the milk over the chocolate and stir until very well combined. The mixture will become…

Serves: 1 This delicious salad makes a perfect summer lunch, or light dinner. • 30g (1oz) walnuts• 2 small semi ripe pears• 3 radishes• 35g (1.2 oz) of currants• 2 handfuls of rocket• 15g (0.5 oz) vegan blue cheese 1 Lightly dry roast the walnuts in a frying pan for just a couple of minutes. 2 Thinly slice the pears and radish. 3 Toss all ingredients together except the blue cheese. 4 Lastly, crumble the cheese over the salad. • Recipe by Katie White, olivewoodvegan.com, @olivewoodvegan…

Top Tip choose: Serves: 2 A lovely simple green salad with baby cos and croutons and a fantastic Olivado avocado oil dressing which ranks highest in monounsaturated fat, vitamin E, lutein, CoQ10, plant sterols and glutathione in all extra virgin oils. It is also a low fodmap oil so perfect for those with sensitive stomachs. Get 15% off olivado.com using code PLANTBASED15 (offer expires 31st December 2021). For the dressing: • 1 ripe avocado• 1 clove garlic, peeled• 2 tbsp Olivado extra virgin avocado oil• 2 tbsp lemon juice• 3 tbsp thick dairy free cream/crème fraiche• 1 fresh red chilli, de-seeded and finely sliced• Pinch of salt For the salad: • 2 tbsp Olivado extra virgin avocado and lemon zest oil• 2 slices crusty bread, cut into cubes• Salt• 1…

Serves: 4 A tasty summer salad that can be made using the oven, or, if you’ve got the BBQ fired up, made outside. • 60g (2.1 oz) Flora Original• 2 halved aubergines• 2 red onions, cut into wedges• 2 red peppers, sliced• 1 garlic clove, minced• 1 tsp smoked paprika• 1 can chickpeas, drained• 1 bunch parsley, chopped• 1 lemon, zest and juice• Vegan yoghurt• 1 handful almonds 1 If using the oven, set it to 200°C/400°C/Gas 6 and heat a dry griddle pan over a high heat until extremely hot. Otherwise, use the BBQ. 2 Melt half of the Flora. Halve the aubergines, cut a cross hatch into the skin and place face down onto the griddle pan or BBQ. Cook for 5 minutes or so, until the aubergines…