Sommaire pour November 2021 de PlantBased

It’s official, we’re in full festive mode here at PBHQ. For me, as soon as my mid-month birthday is out of the way, Christmas is fair game. I’m cueing up my favourite Christmas films (It’s a Wonderful Life, White Christmas and Carol, amongst others), finding the best seasonal playlists on Spotify, and of course, starting to make foodie plans for the most decadent of celebrations. The November issue of PlantBased feels like the perfect time for us to start our countdown to Christmas; we’re letting you know what should be on your shopping list, sharing some amazing advent calendars, and also providing some recipes for you to start making edible gifts – the best presents are always homemade! With Diwali on the horizon, we’re also hoping to inspire you with…

With a rich, savoury taste, shiitake mushrooms are a common ingredient in cooking; their earthy flavour make them a great substitute for meat products in a variety of dishes. Primarily cultivated in Japan, they grow on the decaying wood of deciduous trees. Shiitake mushrooms can be purchased either fresh or dried, with the dried version packing a more intense flavour. If adding to a soup, the dried mushrooms can be added in directly, but with other recipes they need to be softened in hot water before using. Shiitakes are low in calories, and contain good amounts of fibre and some B vitamins. They have compounds that help lower cholesterol, meaning that they may help to boost heart health. 1 LillyPuds Premium Vegan and Gluten-Free Christmas Pudding Made using vine fruits,…

According to a study conducted by Maxima Kitchen Equipment (maximakitchenequipment.com), the most vegan region in the UK is its capital and biggest city, London. People living in the city devote the smallest proportion of their food shop to meat, spending 20 per cent less on meat than Northern Ireland, the area spending the most. Londoners also spend more of their food shopping budget on fruit and vegetables than any other region in the country. The research showed that Northern Ireland is the least vegan region overall, spending 11 per cent less on fruit and veg, and 10 per cent more on meat, than the national average across all areas of the UK. Away from the vegan section, the study also found that Scotland, the North-East and the West Midlands spend…

• Recipe from Caribbean Vegan: Meat-Free, Egg-Free, Dairy-Free, Authentic Island Cuisine for Every Occasion, Expanded Second Edition© Taymer Mason, 2016. Reprinted by permission of the publisher, The Experiment, theexperimentpublishing.com Makes: 4 burgers This is the burger I used to make for my university friends when they came over to study at my house. To me, an Island Burger is a burger with a big Caribbean influence. • 240ml (8 fl oz) boiling water• 100g (3.5 oz) textured vegetable protein (TVP) granules• 2 slices whole-grain bread, toasted• 1 carrot, grated• 4 green onions (green part only), finely chopped• 1 tbsp finely chopped fresh basil, or 1 teaspoon dried• 1 tbsp chopped mild chile peppers, such as Hungarian wax pepper, optional• 2 large garlic cloves, pressed• ½ Scotch bonnet or habanero pepper •…

• 325g (11.4 oz) vegan butter, cubed and softened• 2 tsp pure vanilla extract• 650g (1.4 lb) icing sugar 1 Place the vegan butter in a bowl with the vanilla extract, 2 tablespoons of water and a few large spoonfuls of the icing sugar. 2 Whisk with a hand-held electric whisk until combined, then whisk in the remaining icing sugar in manageable batches until smooth and spreadable. Add another 1 tablespoon of water, if necessary. • Recipe from Va Va Voom Vegan Cakes by Angela Romeo (Ryland Peters & Small, £16.99). Photography by Clare Winfield© Ryland Peters & Small.…

If you want to prepare the almond milk at home, coarsely chop 200g (7oz) of organic almonds still in their skins, cover with cold water and leave to soak for 2-3 hours. Drain, but keep the soaking liquid and add more cold water to make up to 1 litre/1.7 pints. Blitz the almonds in a food processor, adding the liquid a little at a time. Transfer to a fine-mesh strainer (sieve) lined with a large piece of damp cheesecloth or muslin, set over a bowl, and let it run through. Gather the muslin around the nut pulp and twist it tightly closed. Squeeze and press with your hands to extract as much liquid as possible. Store the milk in the refrigerator for a maximum of 4 days.…

Makes: around 25 cookies Nothing beats a gingerbread cookie around Christmas! Bake these in batches and give them to the people you love to show how much you care. • 2 tbsp maple syrup• 4 tbsp golden syrup• 150g (5.3 oz) soft, light brown sugar• 1 tbsp water• 1 tsp ground nutmeg• 1 tsp ground cinnamon• 3 tsp ground ginger• 1 orange, zest only• ½ lemon, zest only• 190g (6.7 oz) vegan butter• 1 tsp bicarbonate of soda• 450g (15.8 oz) plain flour, plus extra for rolling out• Writing icing tubes (ensure they are vegan) You will also need: • Cookie cutters (e.g. gingerbread person, candy cane, Christmas tree) 1 In a heavy-based saucepan over a medium-low heat, add the maple syrup, golden syrup, sugar, water, spices and zests. Heat…

Makes: 5 medium jars This is a super simple gift idea; nuts are a great Christmas snack and Niki’s recipe elevates them with some festive spices. • 650g (1.4 lb) mixed nuts (we used cashews, pecans, walnuts, almonds, Brazils)• 4 tbsp maple syrup• 1 tsp cinnamon• ¼ tsp nutmeg• ¼ ground cloves• 1 tsp vanilla powder• 1 tsp allspice• Pinch sea salt 1 Add the nuts to a large frying pan and toast on a medium heat for a few minutes (stirring frequently) so that they start to go a little brown. 2 Turn off the heat and add the maple syrup and spices to the pan, tossing to coat the nuts thoroughly. 3 Finally, add the salt, stir again, and allow to cool. 4 When the nuts are cool,…

Peak Climbing School  peakclimbingschool.co.uk Based in the beautiful surroundings of the Peak District National Park, this climbing school offers a range of rock climbing courses including Intro to Outdoor Climbing, Bouldering, and Becoming Independent. Glenmore Lodge glenmorelodge.org.uk Learn rock climbing at Glenmore Lodge over the course of either 2 or 5 days; perfect for anyone who wants to try something new or move on from the climbing wall. Located in the heart of the Cairngorms in Scotland. Plas Y Brenin pyb.co.uk This National Outdoor Centre is located in Snowdonia National Park, and offers a range of courses, both indoor and outdoor, as well as instructor training.…

• Recipe by Edward Daniel © Ethivegan. For more recipes see ethivegan.com Serves: 4 Almond Kheer is a gorgeous dish to serve, and so simple to put together! It’s a great way to end a meal. • 3 or 4 saffron threads• 200g (7oz) almonds, blanched• 75g (2.6 oz) raw unrefined cane sugar• 3 cardamom pods• 500ml (17 fl oz) filtered water• 1 tsp rose water For the garnishing: • Pistachio nuts, chopped• Rose petals 1 Place the saffron strands in boiling water in a saucepan. As the colour changes switch off the heat, and leave to one side for about 10 minutes. 2 Blitz the almonds, sugar and cardamon seeds with the water into a high-speed processor until fine and creamy. 3 Add in rose water, then transfer into…

Serves: 2 Smooth creamy pistachio with chewy succulent mulberry with yoghurt and hemp milk to form a reinvigorating Lassi. • 60g (2.1 oz) pistachios• 30g (1oz) hemp hearts• 250ml (8.4 oz) filtered water• Pinch of salt• 100g (3.5 oz) mulberries• 400ml (13.5 oz) vegan yoghurt• 50g (1.7 oz) raw unrefined cane sugar (optional) 1 Soak the pistachios in filtered water for a couple of hours, then drain. 2 Place the hemp hearts in a high-speed blender, and whizz until fine. Add in the water, and continuing blending. 3 Add in the pistachios, mulberries, yoghurt and pinch of salt and whizz. Taste and if necessary, add sugar. We don’t usually add sugar because the lassi is meant to have that slightly bitter taste of yoghurt. 4 Chill and serve. • Recipe…

Makes: about 450g (1lb) There are so many mint chutney recipes out there, but this Gujarati recipe is an absolute gem. • 300g (10.5 oz) unripe mango, roughly chopped• 80g (3oz) mint leaves• 1 green bird’s-eye chillies• 2 tbsp sugar• Salt, to taste• 2 tbsp ground almonds• 70-80ml (about 3 fl oz/5 tbsp) water• ½ tsp cumin seeds, coarsely crushed 1 Put the mango, mint leaves, green chilli, sugar, salt and ground almonds in a blender. Add the water and blitz to a smooth, fine paste. 2 Decant into a bowl and add the crushed cumin seeds. Stir well and serve as an accompaniment to your thali – or even spread over sandwiches. • Recipe from Thali by Maunika Gowardhan (Hardie Grant, £22) Photography© Sam A. Harris…

Serves: 4 Semiya is a sweet creamy aromatic Indian dish, perfect to satisfy any hunger pangs you have! • 75g (2.6 oz) vermicelli• 200g (7oz) almonds, blanched• 1L (1.7 pints) filtered water• 150g (5.3 oz) raw unrefined cane sugar• 50g (1.7 oz) sultanas• 25g (0.8 oz) coconut shreds• ½ tsp nutmeg• 5 cardamom pods, seeds To garnish: • Toasted almond flakes 1 Place the vermicelli in a large pan. 2 Blend the almonds with water in a high-speed blender and add to the pan. 3 Heat the pan over a low flame and temper for about 10 minutes. The vermicelli should soften up. 4 Add the sugar to the vermicelli with the sultanas and coconut. Combine well. 5 Grind the nutmeg and seeds in a grinder, and add to the…

Serves: 4 This recipe is simple, quick, and bursting with flavour, plus most of the ingredients will already be in your store cupboard! • 3 red onions, diced• 125ml (4 fl oz) extra-virgin olive oil• 4 garlic cloves, finely sliced• 1 tbsp dried chilli (red pepper) flakes (pul biber, preferably)• 1½ tbsp sweet smoked paprika• 1 tbsp tomato purée• 2 x 400g (14oz) canned butter (lima) beans, drained and rinsed• 5 tbsp sherry vinegar• 300g (10.5 oz) piquillo peppers, rinsed and sliced• Sea salt flakes (kosher salt) 1 In a wide-based pan over a medium heat, caramelize the red onions in 75ml (2.5 fl oz) of the olive oil for 15 minutes or until they turn golden and soft. Add a little fine salt, the garlic and spices and continue…

Serves: 4 A güveç is an earthenware clay dish used for slow-cooking dishes in Turkish cuisine – a Turkish casserole dish, so to speak. • 100ml (3.5 fl oz) extra-virgin olive oil• 4 garlic cloves, finely chopped• 1 tsp fennel seeds, toasted and ground• 250g (9oz) Turkish mild pepper paste (tatli biber salçasi)• 2 tbsp vinegar (red, white, apple cider or moscatel)• 5 long, mild Turkish green peppers, alternatively use 2 green (bell) peppers, seeds removed, finely sliced• 2 spring onions (scallions), sliced into 1cm (½in) rounds• 80g (2.7 oz) good-quality black olives, pitted, roughly chopped• 500g (1.1 lb) waxy potatoes such as Cyprus, Desiree or Charlotte• 1 handful of flat-leaf parsley, finely shredded 1 Heat the oven to 200°C/180°C (fan)/400°F/Gas 6. 2 Place the oil and garlic into a…

Serves: 5 The perfect side to any Mexican spread, and whipped up in next to no time. • 200g (7oz) unsalted vegan butter, softened• 2 tbsp harissa• Small handful coriander, finely chopped• 1 tsp Maldon Smoked salt• 5 x corn on the cob 1 In a small bowl prepare the flavoured butter by mixing together the softened butter, harissa, chopped coriander and smoked Maldon salt. 2 Heat up the BBQ or alternatively you can use a griddle pan. Use a pastry brush to cover the corn with the butter and then place them onto the BBQ and cook for 4-5 minutes on each side until the corn is bright yellow and cooked, with charred areas. 3 Once the corn is cooked, brush with a little extra of the butter and…

Serves: 4-5 as a snack Not only are these the perfect snack, you can make large batches and keep them in an airtight container to use in meals. We should all be aiming for two or three portions of beans and pulses each day, so this is a delicious and nutritious, not to mention flexible, way to incorporate them into your diet. • 3 tins of organic chickpeas• Drizzle of extra-virgin olive oil• Rock salt• Black pepper• Seasoning of your choice (try garlic granules, paprika, curry powder, dried chilli flakes, mixed herbs, grated lemon zest, nutritional yeast) 1 Preheat your oven to 220°C (fan)/425°F/Gas 7 (if you have an oven with a bottom heated plate, even better). 2 Empty the tins of chickpeas into a sieve and rinse with cold…

Makes: 2-3 small bowls Brazil nuts are a really good source of magnesium, an essential mineral many of us are lacking in. It helps with aches and pains, not to mention good sleep. • 4 tbsp chia seeds• 250ml (8.4 fl oz) almond milk• 1 tsp vanilla powder• 150g (5.3 oz) coconut yoghurt• 1 tbsp almond butter• 50g (1.7 oz) Brazil nuts• ½ tsp cinnamon powder 1 Place the chia seeds in a jam jar and mix with the almond milk and vanilla. Leave in the fridge for at least an hour, ideally overnight. 2 When ready to eat, mix the soaked chia seeds with coconut yoghurt (option to add a little more almond milk if you like) and top with almond butter, chopped brazil nuts and cinnamon. 3 If…

Serves: 1 A classic pudding that is guaranteed to satisfy any sweet cravings. This recipe makes plenty of caramel, so if you have any left over, store it in the fridge for up to 1 week. • 2 tbsp finely chopped pitted dates• ½ tsp bicarbonate of soda• 2 tbsp almond milk• 1 tsp flaxseeds• 2 tbsp dark muscovado sugar• 2 tbsp vegetable oil• 4 tbsp plain flour• ½ tsp baking powder• Vegan vanilla ice cream, to serve For the caramel sauce: • 3 tbsp dark muscovado sugar• 6 tbsp vegan double cream • 2 tbsp vegan butter 1 Begin with the caramel sauce. Gently heat the ingredients in a small saucepan over a low heat, stirring until the butter has melted and the sugar has dissolved. Increase the heat…

Serves: 4 If you love old-fashioned desserts, this baked rice pudding will hit the spot, with a creamy and rich sauce and a gentle wobble. Serve with jam or a sprinkle of demerara sugar or (my favourite way) with a spoonful of marmalade. • 4 tbsp granulated sugar• 1 tbsp good-quality vanilla paste• 800ml (1.4 pints) sweetened almond milk• Pinch of grated nutmeg• 100g (3.5 oz) pudding rice• 2 tbsp flaked (slivered) almonds 1 Preheat the oven to 150°C/300°F/Gas 2. 2 In a bowl or jug (pitcher), lightly whisk together the sugar, vanilla paste, almond milk and nutmeg. 3 Tip the rice into a deep roasting pan or casserole dish, then pour over the milk mixture. 4 Bake in the oven for 2 hours, then sprinkle with flaked almonds before…

How long have you been plant-based, and what made you make the change? I switched to a plant-based diet three years ago, after many years of struggling with irritable bowl syndrome, allergies and intolerances. What would you cook a die-hard omnivore to sway them to a plant-based diet? It would have to be my plantain black bean burger, served with peach salsa. Where’s the best city in the world for vegan food? I haven’t travelled much recently, so I’d have to say London. I’ve had some of the best food there, particularly in Shoreditch and Soho. What’s the best meal of the day for you? Dinner, I love a good meal after a long day at work. How did you start your career as a recipe developer? Since I was…

After developing the symptoms of inflammatory arthritis, Iidamaria moved to a plant-based whole-foods diet, and has been left completely free of inflammation. The recipes collected in her book, Kitchen Fairytale, support the Paddison Program for Rheumatoid Arthritis, and are used worldwide to make following it simple and enjoyable. Published by Hammersmith Health Books, £24.99 Find some recipes on p.66 & 67 November picks Getting in the Christmas mood…

Canteens in universities across Berlin have changed menus to drastically reduce the amount of meat they are offering. Studierendenwerk (stw.berlin), an organisation for student affairs, announced that its canteens and coffee bars across universities will be changing to become 68 per cent vegan, 28 per cent vegetarian, with the remaining meals based around meat or fish. The change will also see Mondays become meat-free, with exclusively vegan or vegetarian food available. Daniela Kummle from Studierendenwerk told The Guardian that there was increasing demand from students for vegan-friendly meals. “We developed a new nutritional concept mainly because students repeatedly approached us with the request for a more climate-friendly offer at their canteens.”…

Vegetarian for Life (vegetarianforlife.org.uk), a UK charity supporting older vegans and vegetarians, has launched a free self-advocacy pack. It gives information about the laws protecting those with special dietary needs, sources of support if rights aren’t being recognised, and some simple actions people can take to protect their future dignity and rights. Amanda Woodvine, CEO of Vegetarian for Life, explains why the time is right for the upcoming self-advocacy pack: “Many people assume that veganism and vegetarianism are new concepts – something for younger generations – but that simply isn’t true. VfL exists solely to support older vegans and vegetarians, and increasing numbers find that maintaining their dietary and lifestyle beliefs is not always a straightforward matter. “Although philosophical beliefs, such as veganism, are protected under multiple laws in the…

Everybody has that friend who’s done all their Christmas shopping by the end of September, but for the rest of us, November is the perfect time to start getting organised. Join us for our Christmas countdown; we’ve got advent calendars, festive food, and homemade gifts – both edible and not! Advent Calendars Counting down to Christmas in the best way, with a surprise every day. Pukka This Christmas calendar from Pukka contains a selection of 24 organic blends, including classics like English Breakfast and Night Time, and special teas like Blackcurrant Beauty. £9.99, pukkaherbs.com Lush The ever-popular calendar from Lush is back, containing 25 vegan bath products, with 6 that are exclusive to the calendar. £185, lush.com (also available in-store) Moo Free Christmas 2021 brings three Moo Free calendars! As…

A tin of this minty chocolate bark is a perfect gift, and it’s super easy to make! • 175g (6.1 oz) Moo Free Original• ½ tsp peppermint extract• 350g (12.3 oz) Moo Free Artisan Vegan White Chocolate• 6-8 candy canes, crushed 1 Line a baking sheet with parchment paper. 2 Place the broken up Moo Free Original into a glass bowl, and melt it over a saucepan of simmering water, making sure the bowl doesn’t touch the water. Add the peppermint extract and stir in. 3 Once melted, pour into the prepared baking tray and spread to create an even layer. Refrigerate until set – around 20-30 minutes. 4 In a clean bowl, melt the white chocolate over the same saucepan of simmering water. Ensure that the chocolate layer in…

• Recipe from Macedonia: The Cookbook by Katerina Nitsou. Published by Kitchen Press. Makes: 6 240ml jars Fig jam is a common Macedonian breakfast or afternoon snack, served with tea and bread or sometimes cookies. It makes a wonderful gift to give to friends and neighbours over the festive period. • 900g (2lb) fresh figs, stems removed and quartered• 220g (7.7 oz) brown sugar• 240ml (8.1 fl oz) water• 1 large lemon peel• 1 large orange peel• 2 cinnamon sticks• Juice of 1 lemon• 1 tsp sea salt 1 In large stockpot over medium-high heat, stir together all of the ingredients, then lower the heat and simmer gently until the mixture has thickened and the figs break down, approximately 1.5 hours. Remove the cinnamon stick and citrus peels, and allow…

Making honeycomb is like a magic trick, and these wee chocolate-covered treats make the perfect festive gift. If you can bear to be parted from them, that is. • 200g (7oz) golden caster sugar• 5 tbsp golden syrup• 2 tsp bicarbonate of soda• 350g (12.3 oz) dark chocolate (vegan) 1 Line a 20cm square tin with parchment paper. 2 Add the sugar and golden syrup to a deep saucepan and place over a low heat until the sugar has melted. Then turn up the heat and simmer until the caramel has an amber colour (this should only take a minute). 3 Then, as quickly as you can, take off the heat, tip in the bicarbonate of soda and beat with a whisk or wooden spoon. The caramel will begin to…

Makes: 15 biscuits These classic windowed biscuits make a lovely treat for the festive season! If you prefer, you can substitute the marmalade for jam. • 125g (4.4 oz) softened vegan butter• 60g (2.1 oz) caster sugar• 70g (2.4 oz) rice flour• 125g (4.4 oz) plain flour• 50g (1.7 oz) thin-cut marmalade• Handful orange zest for decoration• Sprinkle icing sugar for decoration 1 Preheat oven to 160°C/320°F/Gas 3 and prepare two baking trays lined with parchment paper. 2 In a bowl, combine the softened butter and sugar until fluffy. Add the rice flour and mix again. 3 Add the plain flour and keep mixing until the dough is formed (you may need to use your hands). The dough will turn into a crumbly texture. 4 Split the dough into two.…

Serves: 2 This tasty combination of rice, chickpeas and almonds is an ideal pre-exercise meal that will sustain you through your workout. • 1 tbsp light olive or rapeseed oil• 1 small onion, finely chopped• ½ green or red pepper, deseeded and chopped• 1 garlic clove, crushed• 2-cm piece fresh root ginger, grated• 1 tsp cumin seeds• 1 tsp each: ground cumin, ground coriander and garam masala• ½ tsp turmeric• ¼ tsp dried chilli flakes• 1 large carrot, diced• ¼ butternut squash (approximately 250g/8.8 oz), peeled and cut into 1-cm cubes• 100g (3.5 oz) basmati rice• 300ml (10.1 fl oz) hot vegetable stock or water• 400g (14.1 oz) can chickpeas, drained and rinsed• 25g (0.8 oz) sultanas• 75g (2.6 oz) frozen peas To serve: • 25g (0.8 oz) almonds, toasted…

Serves: 4 The simple addition of the sour tamarind and creamy sesame is what makes this rice dish stand out from the rest. A bowlful of this warm rice is enough on its own but you can also serve it with a curry or dal, or a spicy chutney. • 300g (10.5 oz) uncooked basmati rice or 900g (2lb) cooked• 2 tbsp sunflower oil• 2 onions, thinly sliced• 3 tbsp white sesame seeds• 2 garlic cloves, grated• 2.5cm (1 inch) piece of fresh root ginger, peeled and grated• 1 tsp salt• 1 tsp ground turmeric• 1 tsp chilli powder• 2 tbsp tamarind paste• 1 tbsp tahini paste 1 If not using previously cooked rice, wash the rice in cold water and drain, then cook in a large pan of boiling…

Giveaway worth £200! Celebrating 25 years this year, Tideford Organics is best known for its delicious and healthy, award-winning and organic soups, veg pots and cooks ingredients. The Favourites Range is 100 per cent organic and plant-based, inspired by the nation’s favourite soup flavours, each with its very own Tideford twist to make it vegan and gluten-free. Choose from recipes such as Tomato + Butterbean, Tideford’s take on the classic creamed tomato soup which uses butterbeans for a deliciously creamy feel. Or Creamy Mushroom, which has creamed coconut and soya milk for a silky texture. Other varieties include Pea, Coconut + Turmeric, Spiced Parsnip, Country Vegetable, Minestrone, and Carrot + Coriander. All 600g, £2.89. Tideford soups are available in all leading supermarkets and one or more of the Favourites range…

• 10 dried red chillies or 2 tbsp chilli (red pepper) flakes• 200g (7oz) onion, roughly chopped• 2 garlic cloves• 8 red chillies, roughly chopped• 200ml (6.7 oz) oil• 1 lemongrass stalk, cut in half then pounded lightly with a pestle to bruise• 1 tbsp dark brown sugar• 1 tbsp tamarind paste 1 Start by cooking the sambal – it can even be cooked the day before and keeps well refrigerated for up to two weeks. Soak the dried red chillies or chilli flakes in more than enough water to cover them, using water that has just boiled. Leave for 15 minutes then drain. 2 Blitz the onion, garlic, chillies and rehydrated dried chillies until the consistency of a smooth paste is achieved. 3 Heat the oil in a wok or…

Serves: 4 This beautifully warming dish can either be served as delicious dessert or even a weekend breakfast for a treat. • 4 large red apples• 45g (1.5 oz) walnuts, roughly chopped• 45g (1.5 oz) hazelnuts, roughly chopped• 50g (1.7 oz) sultanas• 100g (3.5 oz) soft brown sugar• 170g (6oz) vegan butter• ½ tsp cinnamon• 1 tsp nutmeg To serve: • Sprinkle of cinnamon• Agave or maple syrup, to drizzle 1 Preheat the oven to 180°C/355°F/Gas 4 and slightly grease a baking tin large enough to fit the 4 apples. 2 Carefully slice the tops from the apples and retain as you will be using these as lids. Carefully core each of the apples, keeping the apple intact. 3 In a small bowl mix together the other ingredients and pack…

Makes: 360g (12.7 oz) Butter is a simple way to add an incredible amount of flavour and fat to almost any dish at any step in the cooking process. Sure, you could go buy margarine or vegan butter alternatives, but are they really that much better for you? With all those hydrogenated oils and preservatives, none of those have lived up to the hype of real butter – until now. With this simple and delicious buttery recipe, you avoid the harmful effects of dairy, hydrogenated oils, preservatives and excessive sodium. • 38g (1.3 oz) raw cashews, soaked in cool water overnight or in hot water for 15 minutes and drained• ½ tsp apple cider vinegar• 240ml (8 fl oz) refined melted coconut oil (see tips)• 120ml (4 fl oz) unsweetened…

Makes: 250ml (8.8 fl oz) This chunky, uncooked chile sauce used in the Bolivian Andes to add spice to empanadas and salteñas and to slather on bread. • 1 tomato, peeled and coarsely chopped• 2 locoto (rocoto) chiles• 2 tsp quiquiña (Bolivian coriander)• 2 tsp huacatay (Peruvian black mint)• ½ white onion, chopped• Salt 1 Place all the ingredients in a mortar and grind until smooth. Season with salt and keep at room temperature until use. It will keep for about 3 days. • Recipe from The Latin American Cookbook by Virgilio Martínez is published by Phaidon…

• Mocha – dissolve 1 tsp instant coffee in a bowl with 1 tsp water. • Orange – stir in the grated zest of 1 orange. Serve the puddings with fresh orange segments. • Cherry – add a spoonful of stoned fresh or tinned cherries into the bottom of each ramekin before adding the mixture.…

Serves: 4 This incredibly easy and delicious vegan chocolate pudding has a secret power ingredient: black beans! Don’t worry though, they go absolutely undetected and the result is a creamy, luscious and healthier chocolate treat for any time of the day. • 1 (15oz/425g) can black beans, rinsed and drained• 60ml (2 fl oz) coconut milk• 2 tbsp roasted hazelnuts• 4 tbsp unsweetened cocoa powder• 4 tbsp maple syrup• 2 Medjool dates, pitted• 2 tbsp coconut oil, melted• 1 tsp pure vanilla extract 1 Add the black beans and coconut milk into a powerful blender and blend on medium speed until the beans are completely puréed, scraping down the sides of the blender if necessary. 2 Add the hazelnuts, cocoa powder, maple syrup, dates, coconut oil and vanilla into the…

Serves: 4 Muhallabi is a simple silky milk pudding made with little ingredients that anyone can prepare. This famous Arabic dessert is loved by all and is a vegan friendly recipe. • 1L (1.7 pints) almond milk (or your preferred plant milk)• 80g (2.8 oz) rice flour, or cornflour (corn starch)• 110g (3.8 oz) raw sugar• 1 pinch mastic (Chios Mastiha), crushed and powdered, optional• 1 tsp orange blossom water (up to 1 tbsp)• 1 tsp rose water (up to 1 tbsp)• Crushed pistachios, for garnish (optional)• Dried rose petals, for garnish (optional)• Cinnamon, for garnish (optional) 1 Add almond milk and rice flour to a pot and combine whilst cold. 2 Over medium-high heat bring milk and rice content to a simmer and add raw sugar, stir continuously until…

Serves: 12-14 Bread pudding is the stone soup of the dessert world. Any scraps or leftovers, pantry staples, or surplus you have on hand can be right at home in the mix. For the rum raising bread pudding: • 340g (12oz) sourdough or French bread, cut into ¾-inch cubes• 3 cups melted Triple Vanilla Frozen Custard (see recipe)• 80ml (2.7 fl oz) dark rum• 2 tbsp ground flaxseeds• 1 tsp ground cinnamon• 145g (5.1 oz) raisins, soaked in hot water for 30 minutes and thoroughly drained For the rum-raisin sauce: • 110g (3.8 oz) vegan butter• 100g (3.5 oz) dark brown sugar, firmly packed, or coconut sugar• 70g (2.4 oz) raisins• 80ml (2.7 fl oz) dark rum• 80ml (2.7 fl oz) plain nondairy milk• 1 tsp vanilla extract 1 For…

Vegan Diwali Feast 6th November – Online – £20 Join Made in Hackney for a Zoom event to celebrate Diwali; community food service head chef Sareta Puri will demonstrate how to make authentic Indian festival and party foods. madeinhackney.org Norwich Vegans Christmas Market 7th November – The Forum – Free Start your Christmas shopping early with a market filled with food, homewares, clothing, eco-friendly items and much more.  norwichvegans.co.uk Glasgow Vegan Market 21st November – Drygate – £3 This bi-monthly event returns with sweet treats, vegan information, vegan food pop-ups, eco-friendly beauty demos, and an on-site bar. @generationveg_…

A new campaign has been launched to call on governments to put food systems at the forefront of tackling the climate crisis. The Plant Based Treaty (plantbasedtreaty.org) aims to create bottom-up pressure for leaders to negotiate a global agreement to end the impact of animal agriculture on the planet. The campaign is looking to rally grassroots support, working towards 10 million individuals, 10,000 organisations, 10,000 businesses and 50 cities endorsing the treaty by 2023, ahead of the Global Stocktake of the Paris Agreement. The treaty draws attention to the effects of meat, dairy and egg farming. The campaign is being supported by musician Moby, who said: “As the production of meat and dairy is a leading cause of the climate emergency, it’s clear that we cannot solve the climate crisis…

Antipodes Glow Ritual Vitamin C Serum This daily water gel serum can be worn with or without make up, as a base or to amplify a highlight. It contains plant-derived hyaluronic acid for moisture retaining, and bakuchiol, for skin-plumping properties. £35, lookfantastic.com One Village Neem Soap Known as ‘the defeater of ailments’, neem oil makes up 50 per cent of this pure soap. It’s great for dry skin, feels good, and keeps your skin in great condition. Free from artificial chemicals. £16 (4 bars), onevillage.com Vitabiotics Wellwoman Vegan Containing 24 nutrients, Wellwoman Vegan has been specially developed for women following a vegan or vegetarian diet, including vitamins B12, C and D, and with higher levels of iron, plus vitamin B6 and pantothenic acid, helping with the reduction of tiredness and…

Serves: 12-14 A rich, modestly filled fruitcake to be enjoyed any afternoon with a cuppa, or ramp up the indulgence factor and serve for Christmas and feed with extra Muscat. • 150ml (5 fl oz) muscat• 175ml (5.9 fl oz) orange juice• 125g (4.4 oz) dried mixed fruit
• 150g (5.2 oz) prunes, chopped
• 315g (11.1 oz) plain flour
• 100g (3.5 oz) dark soft brown sugar
• 185g (6.5 oz) light soft brown sugar
• 3½ tsp baking powder• 1¼ tsp bicarbonate of soda
• 2 tsp mixed spice• 320g (11.2 oz) soya yoghurt• 120ml (4 fl oz) sunflower oil
• 1½ tbsp golden syrup
• 1 tsp pure vanilla extract• Few sprigs of rosemary (optional)• 2 tbsp caster sugar (optional)
• 975g (2.1 lb) Simple Vegan Vanilla Buttercream (see recipe)• Few fresh cranberries (optional) You will…

Makes: 12-15 You can use stem ginger from a jar for these, or the crystallised kind for textural contrast – chocolate coating optional. • 325g (11.1 oz) plain flour• 1½ tsp baking powder• ½ tsp sea salt flakes, crumbled• 2 tsp grated fresh ginger• 1 tsp ground ginger• 60g (2.1 oz) stem ginger, chopped• 170g (6oz) soft dark brown sugar• 130ml (4.3 fl oz) olive oil• 85ml (2.8 fl oz) water 1 Stir the flour, baking powder, salt, and the grated, ground and chopped stem ginger together in a large bowl. 2 In another bowl, whisk the sugar, olive oil and water until smooth and completely incorporated – this will take a little time with a hand whisk, less with an electric whisk. 3 Stir the liquid ingredients with the…

Makes: 20 Shortbread has to be the ultimate simple bake, as it uses only a handful of ingredients and is incredibly quick and easy to make, especially if you use a food processor. The recipe is based on the ratio of 1–2–3: 1 part sugar, 2 parts butter and 3 parts flour. Once you’ve mastered the basic recipe, you open the door to endless variations. • 190g (6.7 oz) plain (all-purpose) flour• 65g (2.5 oz) caster (superfine) sugar• ½ tsp fine sea salt• 125g (4.5 oz) vegan butter, at room temperature, diced• 60g (2.2 oz) sesame seeds• 150g (5.5 oz) vegan milk or dark chocolate, melted 1 Place the flour, sugar and salt in a food processor fitted with the blade attachment, and pulse until combined. Add the vegan butter…

Makes: around 10 Show someone you love them with these cute heart-shaped chocolate cookies. • 60g (2.1 oz) ground almonds• 2 tbsp oats of choice• 3 tbsp cacao powder• Pinch of sea salt flakes• 3 tbsp peanut butter• 1 tsp vanilla extract• 4 medjool dates pitted• 2 tbsp melted coconut oil• 100g (3.5 oz) vegan chocolate• 1 tsp coconut oil Toppings: • Chopped pistachios You will also need: • Cocktail sticks• Heart-shaped cookie cutters• Rolling pin 1 In your food processor, blitz together the ground almonds, oats, cacao powder, a pinch of salt, peanut butter, vanilla, dates and melted coconut oil to form a sticky mix. 2 Form the mix into a ball in your hands then pop on a chopping board. Roll the mix out 1cm thick and use…

Serves: 4 If you are looking for something comforting, delicious and healthy, then this dish is the perfect solution. It’s a bowl of soft and mushy dal studded with golden onion and courgette, and finished with a stunning tadka of tomatoes and fresh coriander. For the dal: • 300g (10.5 oz) split moong dal• 900ml (1.5 pints) boiling water• 1 tsp salt• ½ tsp ground turmeric• 2 tbsp rapeseed oil• 2 onions, finely chopped• 1 courgette, thinly sliced• 400ml (14 fl oz) boiling water For the tadka: • 1 tbsp rapeseed oil• 1 tsp cumin seeds• 2 green chillies, thinly sliced• 2 tomatoes, finely chopped• 20g (0.7 oz) fresh coriander leaves 1 To make the dal, put the moong dal in a pan with the 900ml (1.5 pints) measured boiling…

• Recipe from Chetna’s 30 Minute Indian by Chetna Makan, published by Mitchell Beazley, £20 hardback (octopusbooks.co.uk) Makes: 1 small bowlful If you are a fan of hot and spicy chutneys like me, then you have come to the right recipe. There is heat from the chillies here but also a good hit of flavour, more than you would expect from the list of ingredients. • 2 tbsp rapeseed oil• 100g (3.5 oz) fresh root ginger, peeled and thinly sliced• 10 dried red chillies• 75-90ml (5-6 tbsp) water• 80g (2.7 oz) jaggery, grated• 2 tbsp tamarind paste• ¼ tsp salt For the tadka: • 1 tbsp rapeseed oil• 2 tsp white sesame seeds 1 Heat the rapeseed oil in a pan, add the ginger and cook over a medium to…

Serves: 4 Bengali stir-fried squash or pumpkin is cooked with panch phoron and sweetened with soft brown sugar or jaggery. This spice mix is used in lots of Bengali recipes. You can also cook this stir-fry with mustard oil for a slightly more pungent flavour. • 3 tbsp vegetable oil• 2 heaped tsp panch phoron (shop-bought or homemade)• 2 dried mild red chillies, deseeded• 5 cm (2 in) ginger root, crushed to a paste• 850g (1lb 13oz) squash or pumpkin, peeled and cut into bite-sized chunks• 1½ tsp ground turmeric• 1 tsp Kashmiri chilli powder or mild chilli powder• 2 heaped tsp ground coriander• 2 tsp dark soft brown sugar or jaggery• Salt, to taste• 100ml (3.5 fl oz) water• Chopped coriander (cilantro), to garnish 1 Heat the oil in…

Serves: 2 This is a typical southern Indian style curry made with coconut, tamarind, and sliced green chillies. The tamarind perfectly balances out the richness of the coconut which tames the heat from the green chillies. • 1 courgette• 1 aubergine• 2 tbsp vegetable oil• 1 clove of garlic, peeled• 1 block tofu, pressed and cut into bite-size pieces• 1 medium red onion, finely chopped or grated• 2 green chillies, finely sliced• 3cm piece of ginger, grated• 2 tbsp mild curry powder• 1 tsp sweet paprika• 1 tsp tamarind paste• 200ml (6.7 fl oz) full fat coconut milk• 300ml (10.1 fl oz) veg stock• 1 handful of chopped coriander• Salt for seasoning 1 Preheat the oven to 180°C/350°F/Gas 4. 2 Cut the courgette and aubergine into bite-size pieces, lightly season…

Serves: 4 Create your favourite take-away meal at home with the new Oumph! Kebab Döner Style. Go the extra mile and bake your own kebab flatbread - it’s gorgeous and well worth the effort! Oumph! Kebab Döner Style is made from peas. It’s 100 per cent plant-based and free from gluten. Available in Iceland, Sainsbury’s and Tesco. For the Turkish Pide Flatbread: • 4g dry active yeast• 200ml (6.7 fl oz) lukewarm water• 20ml (0.6 fl oz) lukewarm plant-based milk• 600g (21.1 oz) bread flour + extra for dusting• 1 tbsp fine salt• 2 tbsp olive oil• 2-3 tbsp plant-based milk for brushing• 2 tbsp nigella seeds (black onion seeds) or sesame seeds For the Döner Kebab filling: • 1 packet (280g) Oumph! Kebab Döner Style• 60ml (2 fl oz)…

Serves: 4 If you need something light and clean with a sauce that you can change the spice level for individual taste, this is the dish for you. Packed with flavour, fresh vegetables, crispy tofu, and udon noodles. • 2.5L (4.3 pints) vegetable stock• 4 cloves of garlic, chopped• 30g (1oz) ginger, sliced (skin on)• 1 star anise• 1 tsp salt• 8 spring onions, thinly sliced at an angle• 3 portions of dried Udon noodles• 125g (4.4 oz) or small pack sugar snap peas, cut in thirds at an angle• 3 heads of pak choi, halved lengthways and washed• 200g (7oz) bean sprouts• 2 tbsp sesame oil• 1 small bunch of coriander• 1 red chilli, deseeded and sliced• 1 block tofu, pressed, diced and pan-fried with salt and pepper until…

• Recipe by Edward Daniel© Ethivegan. For more recipes see ethivegan.com Serves: 4 Earthy ginger-like turmeric tofu scramble with piercing spring onions and roasted succulent tart tomatoes. • 150g (5.3 oz) tomatoes• 4 tbsp olive oil• 400g (14.1 oz) organic tofu• ½ turmeric root (or 1 tsp turmeric powder)• 2 spring onions, chopped• Season to taste 1 Preheat the oven to 180°C/350°F/Gas 4 (160°C/320°F if you have a fan oven). 2 Place the tomatoes in a roasting tray and drizzle with 2 tablespoons olive oil. Bake for about 20 minutes, then set to one side. 3 Mash the tofu with a fork. 4 Heat the remaining oil in a frying pan. Add the tofu and mix in the turmeric. Sauté for a couple of minutes. 5 Toss in spring onions,…

Makes: 20-22 Truffles with a rich, fudgy centre and a dusty cocoa coating; they are easy to make and perfect for any occasion. For the truffle centre: • 330g (11.6 oz) chocolate• 30g (1oz) dairy-free butter• 180g (6.3 oz) dairy-free cream• 100g (3.5 oz) Oreos For the dusty coating: • 1-2 tbsp cacao powder 1 Place a bowl over a pan of boiling water on a low heat and melt the chocolate with the butter. Leave them untouched for around 5 minutes, then test if the chocolate has softened enough (it may still have a rough chocolate piece shape, but if you press a spoon into it, it should melt and lose its shape). If it isn’t ready, leave it on the heat for another few minutes. 2 As the…

Serves: 4 This is a great pudding to prevent waste, as it uses older bread; you can also substitute the mulberries for any berries you like. • 300g (10.5 oz) mulberries• 120ml (4 fl oz) water• 100g (3.5 oz) sugar• 750g (1.6 lb) stale bread• 200g (7oz) vegan butter For the custard: • 480ml (16 fl oz) soya milk• 50g (1.7 oz) brown sugar• 1 tsp vanilla essence• ¼ tsp nutmeg• ½ tsp cinnamon 1 Simmer the mulberries, water and sugar on low heat for half an hour until a runny jam-like consistency forms. Reserve 60ml (2 fl oz) of the liquid component of the jam for decorating later. Do this by holding back the berries with a spoon and pouring out the juice. 2 Cut the crusts off the…

Makes: 6-8 puddings No need to miss out on this classic pudding just because you’re vegan! • 60ml (2 fl oz) Crackd The No-Egg Egg• 125g (4.4 oz) plain flour• 130ml (4.3 fl oz) plant-based milk• 130ml (4.3 fl oz) water• ½ tsp baking powder• ¼ tsp cream of tartar• ¼ tsp salt, grind of pepper• Vegetable fat or oil 1 Preheat oven to 240°C (220°C fan)/460°F/Gas 8. 2 In a bowl whisk Crackd The No-Egg Egg and milk and water until frothy. 3 Sieve the flour, baking powder and cream of tartar into the liquid. Add the salt and whisk until smooth. 4 Put 3ml of the vegetable fat or oil into 6 muffin tins, place in the oven and leave for 5 minutes to get smoking hot. 5…

• Recipe created by Adam Shaw, At Dad’s Table (atdadstable.com) for PersiMon®, @spanishpersimon A great family-friendly pudding dessert, using delicious PersiMon®, to make with the kids that’ll warm bones and fill bellies on a cold day. • 300g (10.5 oz) Thai sticky rice• 400ml (14.1 fl oz) can of coconut milk• 3 tsp sugar• Pinch of salt• 2 tbsp vegan butter• 1 tsp cinnamon• 2 PersiMon®• Mint leaves, for garnish 1 Take the Thai sticky rice and cook as per packet instructions (normally in about 450ml (15.2 fl oz) water, covered for 15 minutes, then allow to rest for 10 mins). 2 Pour the coconut milk in a pan and heat gently, mixing in three spoons of sugar and a pinch of salt. 3 Remove from the heat and pour…

Makes: 1 quart • 720ml (1.5 pints) vanilla non-dairy milk• 2 tbsp arrowroot powder• 2 tsp cornstarch• 260g (9.1 oz) light agave nectar• 1 whole vanilla bean, split, and seeds scraped• ¼ tsp salt• ¼ tsp black salt (kala namak)• ⅛ tsp ground turmeric (optional, for colour)• 2 tbsp vegan butter• 1 tsp vanilla extract 1 In a medium saucepan, vigorously whisk together the non-dairy milk, arrowroot, and cornstarch so that there are no lumps of starch remaining. Set the pan over moderate heat and add in the agave, vanilla bean seeds, both salts, and turmeric, if using. Whisk occasionally, until it just comes to a boil, and the liquid has thickened significantly. Turn off the heat and immediately add in the butter and vanilla, whisking vigorously until the butter…