Содержание выпуска: March 2021 — PlantBased

I try and find something to love in every season, but I have to admit, winter starts to get a little tough after the festivities of Christmas are over. Especially in a year like this one, the short, cold days can be difficult, so the early signs of spring are definitely something to be celebrated. The days start drawing out, so we’re no longer starting and finishing work in the dark, and the flowers start to bloom, adding some much needed colour to nature. Last year’s early spring lockdown saw a boom in people growing their own veg; if you want to give it a go this year, turn to page 30 where we’ve got some tips and advice. Mother’s Day also rolls around again this month; if you’re lucky…

Gut Health: Fermentation & Drying 16 th March – online In a 45 minute workshop, CNM Natural Chef’s Rachel De Thample will share four tips to enhance your food at home using preserving techniques including drying and fermentation. From £5, naturalchef.com Plant Powered Expo 19th-21st March – online From the team behind VegfestUK comes the second Plant Powered Expo, an exclusively online event for 2021. The first day will be a dedicated Trade and Media Day, with the event open to the public on Saturday and Sunday. Free, vegfest.co.uk/plantpoweredexpo Should we go vegan to save the world? 23rd March – online Climate Action Ilkley host a discussion on the merits of adopting a vegan diet in response to the climate and ecological emergency. Free, eventbrite.co.uk…

Jay and Katja Wilde The stars of BAFTA-winning documentary, 73 Cows, husband-and-wife team Jay and Katja famously sent their herd of cows to an animal sanctuary, as they could no longer face sending them to slaughter. With the help of Refarm’d (en.refarmd.com), an organisation helping dairy farmers to switch to making plant milks, Jay and Katja are now producing oat milk. Born into farming, Jay’s journey has been a long one, but in 2017, he and Katja made the decision to rehome their cows with Hillside Animal Sanctuary, and started the process of transitioning Bradley Nook Farm and planting crops. They partnered with Refarm’d to create and distribute Jay & Katja’s Oat Drink, which is now available on a subscription basis to be collected from a number of locations local…

Brazilian brand Future Farm (futurefarm.io) has launched its plant-based, meat alternative products into Sainsbury’s. The range is made up of the ‘Future Burger’, mince, meatballs and sausages, all retailing for £3.89 per pack. The products are made from a blend of peas, soy and chickpea proteins, with beetroot powder added to emulate the colour of meat. They are all gluten-free and free of GMOS. According to the company’s mission on its website, the aim is to change the way the world eats with healthy, vegan meat substitutes that “give hope for the planet’s future. Our goal is to bring joy to your belly and make the meat packers obsolete.”…

Violife, the vegan cheese alternative brand, has announced the launch of a brand new product – Smoky Cheddar Flavour Slices. In what the company is calling a ‘world vegan-first’, the new slices are round, rather than rectangular, making them ideal for sandwiches, toasties, rolls, or wraps. The edible ‘rind’ is infused with hickory smoke, giving them a distinctive smoky flavour. The new slices are available at Tesco stores for £2.79. Find out more at violifefoods.com…

Viridian Nutrition Vitamin D3 & K2 A balanced combination of two essential nutrients: vitamins D3 and K2, which contribute to the maintenance of normal bones. Featuring 1000IU of D3 sourced from lichen and non-animal tested K2 naturally derived from fermented natto cultures. £20.40 (90 capsules), viridian-nutrition.com Lamazuna Peppermint Solid Toothpaste It looks like a lollipop, but it’s a solid toothpaste, lasting as long as two toothpaste tubes. Made without sulfates from natural products; just rub it on your toothbrush and clean your teeth as normal. €8.50, lamazuna.com All Tigers Liquid Lipstick Available in 12 punchy shades including ‘Hear Me Roar’ and ‘Live Fearless’, these liquid lipsticks are natural and vegan-friendly. A percentage from sales goes to the Poh Kao Association, to help protect wild tigers in Rajasthan. £21.80, all-tigers.com Superdrug…

Is there anything better than cooking up and eating ingredients that you have grown yourself? It’s a great way to make sure that the vegetables, fruits and herbs that you are cooking with are fresh and preservative-free, and they also taste so good! Why grow your own? There are many reasons why it’s a good idea to get into the garden and start planting, but here are a few of our favourites: Get active Gardening is a great way to stay active, especially at a time when we are being asked to stay at home. Gyms and team sports aren’t an option at the moment, but spending time in your garden is a great alternative. Preparing your outdoor space for growing your own vegetables requires some physical exertion, as does…

Serves: 4 This dish can be made to resemble scrambled eggs, or it can be treated as a tasty, vegetable-rich vegan breakfast in its own right by making a few simple additions. Either way, it’s quick and easy to prepare. • 1 tbsp untoasted sesame oil• 1 small onion, finely chopped• 3 garlic cloves, finely chopped• 1 medium tomato, finely chopped• ¼ tsp ground turmeric• 400g (14oz) silken tofu, well drained• ½ tsp dried basil• Salt and pepper, to taste 1 Pour the oil into a saucepan set over a medium heat. Add the onion and garlic, reduce the heat, and sauté for about 5 minutes, stirring occasionally. Add the tomato, cover the pan and cook for 5 minutes. Sprinkle in the turmeric and stir well. 2 Crumble the tofu…

Serves: 4-6 This is a fun sharing treat or pudding served warm with ice cream. Grab a spoon and dig in. •100g (3.5 oz) oats• 50g (1.7 oz) ground almonds• ½ tsp baking powder• 50g (1.7 oz) coconut sugar or brown sugar• 60g (2oz) coconut oil, melted• 1 flax egg (1 tbsp ground flaxseed + 3 tbsp warm water, combined and left to thicken)• 2 tbsp plant milk• ½ tsp vanilla extract (optional)• 50g (1.7 oz) dark, milk or white vegan chocolate, roughly chopped• Vegan ice cream, to serve 1 Preheat the oven to 180°C/350°F/Gas 4. Base line a 20cm round tin or ovenproof dish. Place the oats in a food processor and blitz to a small crumb. Add the ground almonds, baking powder and sugar and blend just to…

This delicious ganache is the perfect topping for any of your favourite vegan desserts. • 450g (16 oz) vegan chocolate of choice• 400ml (15 oz) tin of full fat coconut milk• ½ tsp vanilla extract 1 Roughly chop the chocolate and place into a medium-large bowl. Set aside. 2 Heat the coconut milk in a saucepan on medium-high heat until the milk starts to steam and bubbles appear on the surface. 3 Pour the heated milk over the chocolate and leave to stand, untouched, for approximately 5 minutes. 4 Whisk the mixture for 1-2 minutes until it becomes smooth and glossy. 5 Add the vanilla extract and continue to whisk until combined. 6 Pour the ganache over your chosen dessert whilst slightly warm. You can use it once cooled, but…

Makes: 20 If you’re looking for a homemade gift for your mum, try this English fudge; a classic sweet shop option veganised • 1 recipe quantity Coconut Condensed Milk (see recipe) or 250g/9oz of shop bought condensed coconut milk• 80ml (2.5 fl oz) unsweetened dairy-free milk• 225g (8oz) demerara (turbinado) sugar• 60g (2oz) dairy-free butter• 1 tsp vanilla extract 1 Line a small 20 x 15cm/8 x 6in baking tin with greaseproof paper 2 Add all the ingredients, except the vanilla, to a large saucepan. Melt over a medium heat and stir until well combined 3 Bring the mixture to the boil, then reduce the heat and simmer for about 15 minutes, stirring constantly and carefully. Once the mixture reaches 112-118°C/234-244°F (soft ball stage) on a sugar thermometer, remove from…

Makes: 4 sandwiches The battered and fried artichokes have a satisfying crunch and a kind of buttery and tangy bite to them that you’re going to love. And yes, it’s messy to eat, which is the best part! For the cabbage slaw: • 175g (6.1 oz) finely shredded purple cabbage• 1 batch Jalapeño Ranch dressing, divided (see recipe)• ½ tbsp lime juice (about half a lime) For the fried artichokes: • 500-750ml (17 fl oz-1.3 pints) neutral vegetable oil, for frying• 10-12 canned or jarred whole artichoke hearts (20-24 artichoke halves)• 170g (6oz) gluten-free all-purpose flour, divided• 90g (3.1 oz) cornstarch• 1 tsp sea salt• 1 tsp ground black pepper• ½ tsp smoked paprika• ½ tsp garlic powder• ¼ tsp cayenne pepper• 240-360ml (8-12 fl oz) sparkling water For the…

Makes: 4-5 slices This brunch idea is a scrumptious way to step up your basic French toast and it’s vegan, gluten-free and refined sugar-free! For the French toast: • 120ml (4 fl oz) non-dairy milk of choice• 1 apple, peeled and chopped or 60ml (2 fl oz) apple cider• 1 tsp ground cinnamon• 1 tsp vanilla extract• 2 tbsp ground flax seeds• 1 tbsp arrowroot flour (can also use chickpea flour, or cornstarch)• 4-5 slices of vegan gluten-free bread, preferably not too fresh For the warmed apples: • 1-2 apples, finely diced• 1-2 tbsp coconut sugar (or other granulated sugar of choice)• ½ tsp cinnamon• Pinch of nutmeg (optional)• Water or oil to cook down 1 Start by preparing your French toast batter: add non-dairy milk, peeled apple, cinnamon and…

Serves: 8 This works equally well with raspberries and makes a fab snack or pudding! • 100g (3.5 oz) vegetable margarine• 60g (2oz) golden syrup• 2 tbsp coconut or brown sugar• 200g (7oz) oats• 50g (1.7 oz) flour (plain or self-raising)• 250g (8.8 oz) blackberries, halved if large• 1 tsp desiccated coconut, optional 1 Preheat the oven to 180°C/350°F/Gas 4. Line a 34x11 cm or 20x20cm baking tin with parchment. If you have a loose-based tin, that will work best. 2 In a pan melt together the margarine, golden syrup and sugar. Stir in the oats and flour. Press around two thirds of the mixture into the tin, firming it down and smoothing the top. 3 Scatter over the blackberries then spoon the remaining oat mixture over the top leaving…

Serves: 12 This traybake combines sweet and salty flavours for a tasty treat, and it’s super quick and easy to make. • 250g (8.8 oz) smooth peanut butter• 2 tbsp maple syrup• 2 tbsp ground flaxseed• ¼ tsp sea salt• 3 tbsp melted coconut oil• 35g (1.2 oz) puffed rice (rice bubbles)• 100g (3.5 oz) shredded coconut• 250g (8.8 oz) dark chocolate, melted• Extra shredded coconut for topping 1 Mix peanut butter, maple syrup, ground flaxseed, sea salt, coconut oil together in a bowl. 2 Add puffed rice and shredded coconut to mixture and mix until combined. 3 Line a baking dish with baking paper and spread peanut butter and rice bubble mixture evenly into the dish and make sure it’s flat. 4 Pour melted dark chocolate over peanut butter…

Raw garlic can be intense and pungent. But once roasted, garlic transforms into a tempered, smooth, nutty deliciousness. Combine that with a little red bell pepper for some sweet tang and with cayenne pepper for a little zing. • 190g (6.7 oz) raw cashews, soaked• 1 bulb roasted garlic• 120ml (4 fl oz) unsweetened cashew milk, or other mild-tasting unsweetened plant-based milk• 50g (1.7 oz) large red bell pepper, membrane and seeds removed• ½ tsp finely ground sea salt• ¼ tsp finely ground black pepper• ⅛ tsp ground cayenne pepper 1 Place the soaked cashews in a high-speed blender. Squeeze about 8 of the roasted garlic cloves from their outer skin into the blender (more or fewer, depending on size and taste). Blend slowly at first, to allow the cashews…

Pesto can be perfect for a whole range of meals, such as mixed through pasta, spread thickly onto a freshly toasted bagel or simply used as a dip for some fresh vegetable crudités. • 6-8 tbsp rapeseed oil• 5 tbsp leek green leaves, chopped super fine• 3 cloves garlic, crushed• ¼ tsp sea salt• 30g (1oz) basil leaves and stems, roughly chopped• 3 tbsp chopped parsley leaves and stems, roughly chopped• 1-2 grinds of black pepper• 30g (1oz) pine nuts, or walnuts, or pecans or pistachios• 1 lemon, juice only (optional) 1 Heat a little of the oil in a frying pan and gently sauté the chopped leek leaves over a medium to low heat for 2-3 minutes. Remove from the heat and set aside. 2 Peel the garlic, and…

Makes: roughly 250ml This quick sauce is super easy to make and goes perfectly with most desserts. We particularly love it drizzled over ice cream! Using coconut cream means that the toffee has a lighter flavour than a traditional toffee sauce. • 50g (1.7 oz) vegan butter• 100g (3.5 oz) coconut sugar• 160ml (5.4 fl oz) tinned coconut cream 1 Add the vegan butter and coconut sugar to a saucepan over a medium heat. Stir until the butter is melted, and then bring to the boil, allowing the mixture to caramelise. 2 Once caramelised, add in the coconut cream and mix in well until there are no lumps. 3 Store in a glass container in the refrigerator for up to one week.…

A restaurant in France has become the first vegan eatery in the country to be awarded a Michelin star. ONA (Origine Non Animale) is owned by Claire Vallée. The Michelin Guide review said about the restaurant, located in Arès: “A tasty journey through an unexpected gastronomy, which is expressed in all its complexity in the evening, around a 7-part menu. This original and creative table deserves your full attention.” ONA was also awarded a Green Star, which rewards strong ethical practices. A number of restaurants in Great Britain and Ireland also received Green Stars, including hypha, a vegan restaurant in Chester. Nicholas Friar, hypha’s owner, said: “We are over the moon with the recent accolade. To be in the company of 22 other restaurants we hold in such high esteem…

What is Vitamin D? You may have heard of Vitamin D being called the ‘sunshine vitamin’. This is because the majority of Vitamin D is made from our body’s UVB exposure from sunshine. Vitamin D is a fat-soluble vitamin and has multiple health benefits. Among these are contributing to immune function, maintaining the health of muscle function, teeth, and helping to regulate the amount of calcium and phosphate in the body. Research suggests Vitamin D can provide protection from osteoporosis. It has shown to support the absorption of calcium helping to maintain and form strong and healthy bones. The nutrient has been effective in lessening the severity of depression and enhancing mood and overall wellbeing. Vegan sources Vitamin D is often found in animal products, so vegan sources of it…

Two vegan doctors – Dr Laura Freeman and Dr Shireen Kassam – have founded Plant Based Health Online (plantbasedhealthonline.com), a new healthcare service that focuses on healthy lifestyle habits to improve the health of the nation and reduce the impact of Covid-19. The new service is described as “the UK’s first CQC registered online multidisciplinary lifestyle medicine service”; it’s an evidence-based approach to healthcare that aims to help people transition to a more sustainable whole food plant-based diet, alongside physical activity, restorative sleep, alleviation of psychological stress and fostering social connections. Dr Shireen Kassam MBBS, FRCPath, PhD, said: “PBHO will be using plant-based nutrition as one of the tools to help patients regain their health, because we recognise that unhealthy diets are one of the top causes of ill health…

Announcing its 2021 figures, global vegan organisation Veganuary has confirmed that it surpassed its half-a-million target with over 580,000 people signing up to take the pledge. This number far exceeds the 2020 total (400,000), and comes only months after Veganuary announced that it had reached 1 million participants since starting in 2014. The campaign was boosted in December when famous faces such as Jane Goodall, Ricky Gervais, Sara Pascoe and Paul McCartney signed a joint letter, along with other celebrities, politicians, NGOs and businesses, calling on people to sign up to help fight climate change and prevent future pandemics. Amongst the participants were Henry Smith, MP for Crawley, and Tracey Crouch, MP for Chatham and Aylesford. Former Love Island star Eyal Booker also signed up and took part. Veganuary’s Head…

Fast food giant McDonald’s has begun testing of its McPlant burger in Denmark and Sweden, according to a report by Bloomberg (bloomberg.com). Though McDonald’s has remained tight-lipped on the details, it’s reported that this version of the vegan burger that is at trial stage has been co-developed with Beyond Meat, and is made from pea and rice proteins. The burger currently being offered in the Scandinavian countries is topped with cheese, lettuce, tomato, pickles, onion, mayonnaise, mustard and ketchup, but it’s been confirmed that it’s being cooked on the same grill as beef burgers, which will put off customers who are worried about cross-contamination.…

Makes: 1 sandwich Make a simple, bold challenge to the famous but outdated BLT with this wholesome sandwich. Tempeh is inexpensive, quick to prepare, and richly nutritious. • 1 tbsp untoasted sesame oil• 100g (3.5 oz) tempeh, cut into slices no more than 1cm (½-in) thick• 2 slices of favourite bread• 1 tsp extra virgin olive oil• 1 tsp favourite mustard• 2 lettuce leaves• 1 tomato, sliced• Dash of tamari and/or hot sauce 1 Heat the oil in a frying pan (skillet) set over a medium heat. Add the tempeh slices to the pan and cook for about 7 minutes on each side, until they are golden brown, aromatic and with a hint of crispiness. 2 Meanwhile, toast the bread. Drizzle both pieces of toast with olive oil and then…

Time to say thanks For the pamper-addict mum Friendly Soap Facial Selection Music to your mum’s ears, nose and cheeks, thanks to four handmade natural bars that will leave her feeling perfectly pampered. Each has been carefully selected for its unique and caring properties, and are completely natural and cruelty-free. £9.95, friendlysoap.co.uk YNNY Deluxe Skin Care Kit This anti-aging skincare kit will leave your mum glowing with health! Containing a cleanser and toner, foaming cleanser, elixir, collagen booster and clay mask that will help to reduce fine lines and plump and firm skin. £73.85, ynny.co.uk The Universal Soul Company Positive Energy Pulse Point Rollerball Apply this rollerball at the wrists, neck and behind the ears for instant support, comfort and uplift. Pure essential oils optimise the mood-boosting benefits when applied…

Typically non-vegan due to the Worcestershire Sauce, pick up a vegan Worcestershire or swap it out for 1:1 soy sauce and a dash of allspice! • 50ml (1.7 fl oz) vodka• 250ml (8.4 fl oz) tomato juice• 2 tsp lemon juice• Few drops of vegan Worcestershire sauce (or soy sauce and allspice)• Few drops of tabasco• Pinch of salt and pepper• Ice• Celery stick, lemon wedge and olives, to serve 1 Pour the vodka, tomato juice and lemon juice onto ice in a tall glass. 2 Add the Worcestershire sauce (or soy sauce and allspice) and tabasco. 3 Dust in the salt and pepper, and stir. 4 Finish with garnishes. TOP TIP Make it a mocktail by simply removing the vodka. • Recipe by Noveltea To find more vegan cocktail…

The perfect Mother’s Day cake; it looks beautiful and tastes divine. Make it to surprise your Mum for a special afternoon tea. For the lemon blueberry cake: • 500g (1.1 lb) cake flour or sifted gluten-free 1-to-1 baking flour• 300g (10.5 oz) coconut sugar or granulated sugar• 1 tbsp baking powder• 1 tsp baking soda• 355ml (12 fl oz) unsweetened dairy-free milk, room temperature• 110g (3.8 oz) coconut oil, melted• 125g (4.4 oz) unsweetened applesauce, room temperature• 1 tbsp grated lemon zest (about 1 lemon)• 3 tbsp freshly squeezed lemon juice (about 1 lemon)• 1 tbsp pure vanilla extract• 50g (1.7 oz) fresh blueberries For the blueberry frosting: • 215g (7.5 oz) vegan butter• 450g (15.8 oz) powdered sugar, divided into 4 cups• 1 tsp pure vanilla extract• 160g (5.6…

Makes: 20 Another tasty edible gift; wrap the coconut ice in parchment paper and secure with a piece of ribbon or pretty string. • 225g (8oz) icing (confectioner’s) sugar, sifted• 180g (6.2 oz) desiccated (dried shredded) coconut• 1 recipe quantity Coconut Condensed Milk (see recipe) or 250g (9oz) of shop-bought condensed coconut milk• Vegan pink food dye or beetroot juice 1 Line a small 20 x 15cm/8 x 6in baking tin with greaseproof paper. 2 Prepare two mixing bowls and add half the icing sugar, desiccated coconut and condensed milk into each and mix to form a dough. Add a few drops of food dye to one of the bowls and mix into the dough to distribute the colour. 3 Transfer one of the doughs to the prepared tin and…

• 4 tbsp olive oil• 1 tsp ground cumin• 1 tsp ground coriander• 1 tsp turmeric powder• 1 tsp curry powder• 1 tsp mustard seeds• 1 tsp crushed garlic (or garlic flakes)• ½ tsp salt• ½ tsp white pepper• ½ tsp vegetable stock powder• 1 tsp sugar• 2-3 tsp Banhoek Chilli Oil (to finish)• 2 cauliflowers, cut into 1½ to 2 cm thick ‘steaks’ For the relish: • 50g (1.7 oz) fresh coriander leaves• 2 tsp toasted cumin seed• 2 tbsp coconut cream• 3 tbsp fresh coconut flakes or 3 tbsp desiccated coconut• ½ green chilli• 2 garlic cloves, finely grated• Grated zest and juice of 2 limes (or 2 tbsp lime juice)• A pinch of salt• 2 tsp caster sugar To serve: • 6 tbsp yoghurt 1 Make a…

• 170g (6oz) vegan mayonnaise• 3 tbsp pickled jalapeños in brine (about 10 slices including brine)• 1 tbsp lime juice (about half a lime)• 1 tbsp coarsely chopped fresh dill• 1 tbsp coarsely chopped chives• 1 tsp onion powder• ½ tsp ground black pepper• ¼ tsp sea salt 1 In a high-powered blender or small food processor combine the vegan mayonnaise, pickled jalapeños, lime juice, dill, chives, onion powder, black pepper, and sea salt and blend until very smooth. 2 Alternatively, you can finely chop the jalapeños and herbs and combine the ingredients in a bowl or jar. 3 Store in the fridge for up to 10 days.…

Makes: 16 cannoli This homemade vegan Italian cannoli recipe will take you straight to Sicily, the mother land of authentic cannoli Siciliani. This vegan version is every bit as delicious as the traditional version. For the cannoli filling: • 650g (23oz) vegan ricotta (see recipe)• 5 tbsp sugar• 4 tbsp dark chocolate chips• ½ tsp grated orange zest For the cannoli shells: • 200g (7oz) cake flour• 2 tbsp sugar• 1 tsp dark cacao powder• ½ tsp cinnamon• 25g (0.8 oz) vegan butter or margarine• 65ml (2.1 fl oz) marsala or sweet red wine• 1 tbsp water• 1.3L (2.2 pints) frying oil For the toppings: • 6 tbsp pistachios, coarsely chopped• 16 pieces candied orange peel• 1 tbsp powdered sugar You will also need: • Cannoli tubes 1 In a…

This is a delicious sweet snack which offers some heart-healthy fats and fibre. It’s also incredibly fun to make! • 300g (10.5 oz) dark vegan chocolate• 1-2 tbsp peanut butter• 75g (2.6 oz) mixed nuts and dried fruit (pistachios and cranberries are great for colour, almonds are great for crunch) 1 Line a baking tray with baking paper. 2 Using a sharp knife, chop up the chocolate, place it into a bowl and gently melt over a pan of simmering water. 3 Take the bowl off the heat when about 70% of the chocolate has melted, then stir continuously until completely melted. 4 Pour the chocolate onto the prepared baking tray and carefully spread it out towards the edges with a palette knife. If you’re using peanut butter, soften it…

Makes: 12 There’s nothing quite like the combination of a rich and bold caramel sauce and ultra-fudgy brownies. These chocolate squares of decadence are the ultimate indulgence, yet they are completely grain-free and vegan. • 4 flaxseed eggs• 200g (7oz) coconut sugar• 110g (3.8 oz) coconut oil, melted 2 tsp baking powder• 1 tsp pure vanilla extract• 140g (5oz) cassava flour• 100g (3.5 oz) raw cacao powder• ¼ tsp finely ground sea salt• 110g maple syrup• 170g (6oz) unsweetened baking chocolate chips (100% cacao)• 320ml (10.8 fl oz) coconut caramel sauce• 1 tsp flaked sea salt to garnish, optional 1 Preheat the oven to 180°C/350°F/Gas 4. Line a 9 by 6-inch baking pan with parchment paper. 2 In a large bowl, vigorously whisk the flaxseed eggs with the coconut sugar,…

It’s just like the junky stuff you buy in the tub, but of course, not junky at all. So don’t feel too bad about devouring a whole bag of chips with it either. • 1 package (14 oz/400 g) soft tofu• 120ml (4 fl oz) vegan sour cream• 115g (4oz) vegan mayonnaise• 1 large shallot, coarsely chopped• 2 tbsp apple cider vinegar• 1 tbsp lemon juice• 1 tbsp + 1 tsp onion powder • 2 tsp dehydrated minced onion• 1 tsp vegetable broth powder or 1 onion or vegetable bouillon cube• ½ tsp sea salt• ½ tsp ground black pepper• 1 bag ridged or ruffled potato chips 1 Drain the tofu from the package water and place in a nut milk bag or bamboo steamer cloth and squeeze out as…

Makes: one 400g (14oz) jar This deep, rich sauce doesn’t retain any of the coconut flavour of the milk by the time it’s fully caramelised, so it’s a great neutral-tasting caramel to suit any dessert. • 400ml (14 fl oz) can coconut milk• 250g (8oz) light brown soft sugar• 1 tsp vanilla bean paste• 1-2 tsp sea salt flakes, to taste 1 Put the coconut milk, sugar and vanilla bean paste into the slow cooker. Cover with the lid and cook on low for 2 hours. Position the lid slightly ajar and cook, still on low, for a further 3-4 hours, stirring occasionally, until the sauce turns from pale to deep brown, smells sweet and rich, and has reduced in volume. Depending on the brand of coconut milk, you may…

Giveaway worth over £100! If you can’t get to the salon, have a pamper day at home with this amazing prize – a bundle of Tweezy tools for you and a friend. Bundle includes: • The award-winning, original Tweezy facial hair epilator• Precision Tweezers: professional stainless steel slant-tip• Brow shaper/Dermaplaner multi-purpose touch-up tool• Mini eyelash curler: space saving, dainty little beauty• The Nude Nail Polisher• Mesh zip bag Discover more at tweezy.co.uk…

How long have you been vegan, and what made you make the change? Derek Sarno (DS): 5 years vegan, it’s the right thing to do. Chad Sarno (CS): 20+ years vegan. I was introduced by going non-dairy to start, which helped ease the asthma challenges I had at a young age. Then I stayed vegan for the animals. What dish would convince a die-hard omnivore to try a plant-based diet? DS: Any of the amazing mushrooms recipes we have created, especially the steaks. CS: I agree – mushrooms; when cooked right, they are they best meat swap. Also fresh pasta, who doesn’t love fresh pasta? No need for eggs! What’s your go-to breakfast? DS: A quick miso ramen with seared tofu and spinach is a regular for me. CS: Tacos…

1 Cap Royal Bordeaux Superieur 2018 A classic Bordeaux blend of 75 per cent Merlot and 25 per cent Cabernet, with subtle oak aging. £10, Tesco 2 Terra Organica Malbec Rosé A dry, full and fruity rosé with delicious red berry flavours and a soft finish. £60 (case of 6), terraorganica.co.uk 3 Northern Wine & Beer Co Taumata Sauvignon Blanc A fresh and lively Sauvignon from New Zealand, with subtle yet delicious citrus and tropical fruit £10, northernwineandbeer.co.uk…

In an investor-earnings call in January, the CEO, President and Director of Starbucks (starbucks.co.uk), Kevin R. Johnson, stated that plant-based is the number one trend in consumer behaviour. Answering a question from Senior Research Analyst Dennis Geiger, Johnson said: “If I think about both beverage and food, the number one trend that I would highlight there is just the consumer shift and consumer preferences around plant-based.” He went on to say: “…probably the most dominant shift in consumer behaviour is this whole shift to plant-based.” In the UK, the coffee giant has recently introduced its Original Nut Blend, an alternative to dairy milk that is made of rice, hazelnuts and cashew nuts. The Veganuary menu also included food options such as the Beyond Meat breakfast sandwich and the No Chick’n…

Floozie Stuffed Cookies Taking the vegan baking game by storm, these stuffed cookies are available in flavours such as Cinnamon Crunch, Celebration Cake and Pecan Pie. Created by former Claridge’s Pastry Chef, Kimberly Lin. £17.50 (box of 6), flooziecookie.com Herby Hog Smoky Bacon Flavoured Gravy Mix This rich and smoky gravy mix adds the flavour of bacon to your meals without the meat. Add it to your sausage and mash or nut roast, or use it as a base for casseroles and soups. £3.49, herbyhog.co.uk Tracklements Pineapple Achar Handmade with pineapples, onion, carrot, chilli, ginger and mustard seed, this achar is a pickle that can be added to a simple bowl of rice, noodles or daal, or to add some punch to your curries. £3.35, tracklements.co.uk Native Snacks Popped Lotus…

Serves: 6 You’re going to be obsessed with this smoky Gouda cheese melt! The olive oil and spices give this cheese a rich, complex, savoury flavour that is SO drool-worthy. For the smoky gouda cheese: • 300ml (10 fl oz) water• 80g (2.8 oz) raw cashews, soaked for 6+ hours or boiled for 10 minutes• 60ml (2 fl oz) extra virgin olive oil• 40g (1.4 oz) tapioca flour• 3 tbsp nutritional yeast• 2 tsp smoked paprika• ¾ +⅛ tsp sea salt• ½ tsp onion powder• ½ tsp Dijon mustard•⅛ tsp cayenne To serve: •2 beefsteak tomatoes• 12 slices of bread or 6 pretzel buns• 12 slices vegan ham (optional)• 6 tbsp vegan butter• Pickle, sliced• 2.5L (4.4 pints) soup of choice 1 Preheat a saucepan over medium-high heat. Meanwhile, combine…

Makes: 1 large sandwich (serves 1-2) Make your sandwich an event with Squeaky Bean; using both Chicken Flavour and Ham Style Slices, this lunchtime creation will give everyone sandwich envy! • 1 pack of Squeaky Bean Roast Chicken Flavour Slices• 1-2 slices of Squeaky Bean Ham Style Slices• 1 red onion, sliced• A little oil for frying• 2 large slices of wholemeal bread• ¼ avocado, sliced• 1 slice of vegan cheeze• 1 tomato, sliced• 1 tbsp tomato ketchup• A few leaves of lettuce or rocket salad For the vegan ‘honey’ mustard sauce: • 2 tbsp vegan mayo• 1 tbsp maple syrup or agave syrup• 1 tsp yellow mustard• 1 tbsp apple cider vinegar• ¼ tsp black pepper 1 Start by slicing your red onion and placing it into a non-stick…

Makes: 12 Try these super quick and easy sweet treats as part of a Mother’s Day tea or as a cute homemade gift. • 100g (3.5 oz) Whites Organic Jumbo Oats• 60g (2oz) of any 3 seed mix (we used pumpkin, sunflower and linseed)• 30g (1oz) ground almonds• 50g (1.7 oz) unsweetened peanut butter (without palm oil)• 25g (0.8 oz) agave nectar• ½ tsp vanilla extract• 40g (1.4 oz) frozen raspberries• Juice and zest of a lemon• 75g (2.6 oz) desiccated coconut 1 Preheat oven to 180°C (Fan 160°C)/350°F/Gas 4. 2 Place the oats, seed mix, almonds, peanut butter, agave nectar, vanilla, raspberries, lemon zest and half of the lemon juice into a food processor and blend until the mixture is finely chopped and begins to form a dough. 3…

Serves: 6 These delicious mini cheesecakes are so quick and easy to make, and are perfect for your Mother’s Day celebration. For the base: • 100g (3.5 oz) oats• 100g (3.5 oz) nuts• 3 tbsp maple syrup For the topping: • 100g (3.5 oz) Bute Island Creamy Sheese Original• ½ can coconut milk• 4 tbsp maple syrup• 1 tsp vanilla extract• Fresh strawberries and blueberries• Melted vegan dark chocolate 1 Blend the base ingredients until combined. Press between a 6 hole silicone muffin tin (placed in a metal one to help them keep their shape). 2 Scrape the solid part of the coconut cream into a blender and whizz up with the Sheese, maple syrup and vanilla. 3 Add some chopped fruit into each muffin case. Spoon over the coconut…

Makes: 12 Dates are nature’s candy, full of vitamins, minerals, and fibre. We love them in these decadent, all-natural Caramel Chewies! • 12 Medjool dates• 60g (2.1 oz) natural peanut butter or almond butter• 40g (1.4 oz) vegan chocolate chips• 40g (1.4 oz) crushed peanuts or slivered almonds (optional)• Sea salt for sprinkling 1 Slice each date open enough to remove the pit. Fill each date with 1 tsp of the peanut butter or almond butter. Arrange the dates on a baking sheet or plate. 2 In a microwave-safe bowl, melt the chocolate chips for 30 seconds to 1 minute, stir to create a smooth chocolate sauce, and drizzle over each date. 3 Sprinkle each date with the crushed peanuts or slivered almonds, if using, and a tiny bit of…

Makes: 30 zeppole Zeppole are very easy to make at home. They are just little bits of fried dough topped with confectioners’ sugar. If you don’t feel like making homemade dough, store-bought pizza dough works great, or you can even buy dough from your local pizzeria. • 1 (2¼ tsp/7g) packet active dry yeast• 1 tbsp organic granulated sugar• 240g (8.4oz) all-purpose flour• ¼ tsp salt• 1 tbsp olive oil, plus more for the bowl• 450ml (1 pint) canola or vegetable oil, for frying• 30g (1oz) organic confectioners’ (icing) sugar, for topping 1 Prepare the dough: pour the yeast into 120ml (4 fl oz) of warm water that is between 37°C and 43°C (100°F and 110°F). Add the sugar and set aside to proof for 10 minutes, until foamy. 2…

A turnip or a swede is what you need to create this simple Sunday roast. A very simple recipe, all you need is time. • 1 medium size turnip or swede• Drizzle of olive oil• Salt• Pepper• 2 tbsp brown sugar• 2 tbsp mustard 1 Preheat oven to 150°C/300°F/Gas 2. 2 There is not much work required for this recipe. Firstly, wash and dry the turnip/swede, there is no need to remove the skin. Score the turnip/swede with a knife to create diamonds. With the knife cut diagonal, cut across the turnip and repeat again in the opposite direction. The score marks should be all the way from the bottom to the top of the turnip. 3 Rub a generous amount of olive oil, salt and pepper on to the…

Serves: 6-8 This plant-based cholent is hearty and comforting. It is oil-free, dairy-free, meat-free and filled with plenty of vegetables, beans, and barley. It has all the familiar flavours of a traditional cholent while being healthier and filled with plant protein. • 1 large onion, diced• 2 large carrots, diced• 500g (1lb) white mushrooms, chopped• 2 garlic cloves, minced• 180g (6.3 oz) raw kidney beans, soaked overnight• 200g (7oz) raw chickpeas, soaked overnight• 6 whole peeled medium potatoes• 150g (5.2oz) pearl barley• 2 tbsp molasses• 1 tsp smoked paprika• ½ tsp dried oregano• ½ tsp dried basil• 960ml-1.5L (2-2.6 pints) warm water or vegetable broth (enough to cover the ingredients)• ½-1 tsp chilli powder (optional)• Salt and pepper to taste• Fresh parsley, to serve 1 Combine onion, carrots, mushrooms, garlic,…

Makes: 10 These magic little bars taste like peanut butter cups but better because they are way less fussy to make. You can use crunchy or smooth peanut butter for this recipe, but we prefer crunchy because of the awesome texture it gives these treats. • 120g (4.2 oz) powdered sugar• 6 tbsp vegan graham cracker crumbs or other vegan cookie crumbs (gluten-free if preferred)• 60g (2.1 oz) chunky or smooth natural peanut butter or other nut or seed butter• 55g (2oz) vegan butter, melted• 110g (4oz) dark vegan chocolate or vegan chocolate chips, melted (see Top Tip) 1 Line an 8 × 4-inch loaf pan (or similar-size dish) with parchment paper. 2 In a medium bowl, mix together the powdered sugar, cookie crumbs, peanut butter, and vegan butter to…

Serves: 8 Served warm, this dish has the soft, mushy texture of a pudding. After cooling for a few hours or having been refrigerated, it firms to become quiche-like, making it easy to cut into neat squares. 3 tbsp egg replacer• 6 tbsp water• 120g (4.2 oz) peeled and grated sugar pumpkin• 130g (4.5 oz) peeled and grated russet potato• 130g (4.5 oz) peeled and grated sweet potato• 1 apple, peeled and grated• 1 pear, peeled and grated• 1-2 tbsp natural cane sugar• 1 tsp cinnamon• ½ tsp paprika or chili powder• ½ tsp salt• 20g (0.7 oz) coconut flakes• 115g (4oz) raisins 1 Preheat oven to 200°C/400°F/Gas 6. 2 Combine egg replacer with water in small prep bowl, mix with a fork and set aside for 10 minutes. 3…

Makes: 12 Kids will absolutely love these chocolate Popcorn Bars. Ideal for a tasty treat after school! • 50g (1.7 oz) popcorn (already popped)• 50g (1.7 oz) cornflakes• 100g (3.5 oz) vegan milk chocolate• 100g (3.5 oz) vegan dark chocolate• 50g (1.7 oz) dairy-free butter 1 Line a baking dish with parchment paper. We use a 25 x 21cm dish but any similar size dish is fine. 2 Put the popcorn and cornflakes in a large bowl. Crush with your hands just to break them down a little. 3 Place the milk chocolate, dark chocolate and butter in a bowl and melt in the microwave. 4 Pour the melted mixture into the bowl and mix quickly until everything is well combined. 5 Transfer the mixture into the dish and press…

For the dressing: • 1 clove garlic• 1 avocado, peeled and pitted• 120ml (4 fl oz) water• 80ml (2.7 fl oz) apple cider vinegar• 60ml (2 fl oz) freshly squeezed lemon juice• 60ml (2 fl oz) extra virgin olive oil• 20g (0.7 oz) packed basil leaves• 15g (0.5 oz) packed parsley leaves 30g (1oz) packed spring onion tops (green part only)• 1 tbsp capers • 1 tsp raw agave nectar• ¼ tsp sea salt For the salad: • 6 little gem lettuce heads, cores removed, leaves separated• 3 colorful heirloom carrots, peeled and shaved• 2 watermelon radishes, trimmed and shaved• 120g (4.2 oz) sugar snap peas, trimmed and cut on the diagonal 1 To make the dressing, add the garlic, avocado flesh, water, vinegar, lemon juice, oil, basil, parsley, green onions,…

Roasting the pumpkin, apple, and garlic gives a richer flavour. Instead of honey, whole apple gives sweetness. In place of harissa, tomato paste and additional spices give a bright taste. • 500g (1.2 lbs) raw kabocha pumpkin pieces, diced large• 1 medium apple, chopped into small pieces• 3 garlic cloves• ½ tsp oil• 1 tbsp fresh lemon juice• 1 tbsp non-dairy milk• 1 tsp tahini• ½ tsp tomato paste ¼ tsp ground cumin • ½ tsp paprika• ¼ tsp cinnamon• ½ tsp salt Paprika to garnish (optional) 1 Preheat oven to 200°C/400°F/Gas 6. 2 Peel, de-seed, and dice the pumpkin and apple and place into a mixing bowl. 3 Add three garlic cloves, oil and mix to coat. 4 Spread evenly on a baking tray and put in the oven for…

• 1 can chickpeas, drained and rinsed• 2 avocados, peeled and pitted• Juice from 2 limes• 3 tbsp olive oil• 2 tbsp tahini• 2 cloves garlic, peeled• ¾ tsp salt• ¼ tsp black pepper• 1 small handful fresh coriander (cilantro), roughly chopped, for garnish (optional)• ½ tsp crushed red pepper flakes, for garnish (optional) • Tortilla chips, crackers, pitta triangles, or veggies, for serving (gluten-free if preferred) 1 Add the chickpeas, avocados, lime juice, oil, tahini, garlic, salt, and pepper to a food processor and blend until completely smooth and creamy, stopping to scrape the sides as needed. 2 Scoop the dip into a bowl and garnish with cilantro and red pepper flakes, if desired. Serve with your favourite dipper – tortilla chips, crackers, pitta triangles, and veggies all work…

Makes: 20 bites This recipe is SO quick and easy to make, so if you have less than half an hour to spare, why not give it a go? For the pretzel bites: • 1 packet active dry yeast• 1 tsp granulated sugar• 240ml (8.1 fl oz) warm water• 1 tbsp vegan butter, melted• 1 tsp salt• 470g (16.5 oz) plain flour• 4 tbsp bicarbonate soda • 480ml (16.2 fl oz) water• Salt 2 tbsp vegan butter, melted (for topping) For the cheesy dip: • 1 tbsp vegan butter • 1 tbsp plain flour• 120ml (4 fl oz) dairy free unsweetened milk (we used oat)• 60g (2.1 oz) Bute Island mild cheddar shreds k• ¼ tsp cayenne pepper 1 In a stand mixer with a hook attachment, add the active dry yeast,…