Tabla de contenidos para June 2021 en PlantBased

We’re approaching the halfway point of the year, and I’m starting to look forward to the long hazy, lazy days of summer (although you should know that there are very few lazy days when you have a magazine to put together!). I try to appreciate each season for what it has to offer; spring for its feeling of new beginnings, summer for its long, hot days and time spent outside, autumn for those unique smells of nature, and winter for the chance to snuggle up with a blanket and a book. We’re welcoming summer this month, as the solstice brings with it the year’s longest day on 21st June, and I’m excited for everything that’s ahead of us. In this month’s issue, we have such a great selection of recipes…

Mad Hatters Eco Festival 18-20 June – Ely – Prices vary Featuring live bands, cooking demos, outdoor cinema and more; this weekend event offers environmentally-friendly entertainment for the whole family. madhatterscampsite.co.uk VFest UK 11-13 June – Wokingham – Prices vary A new camping event, featuring outdoor activities, live shows, stalls, celebrity chefs and headline acts. vfestuk.co.uk Irish Vegan Festival 26th June – Everglades Hotel, Derry-Londonderry – From £3 With over 60 all-vegan stalls, featuring delicious world foods, drinks, clothes and accessories, cosmetics, and campaigns. irishveganfestival.com…

Following the success of its Naked ‘without the oink’ Bacon, Finnebrogue Artisan (finnebrogue.com) has introduced three new items into its plant-based range. The new meat-free products – No Beef Teriyaki Strips, No Fish Goujons, and Southern Fried No Chicken Goujons – mark a further expansion following the opening of the company’s £30 million plant-based factory at the end of last year. The No Beef Teriyaki Strips are made from wheat and pea protein, and are available in Tesco, priced at £3.00. Also made from wheat and pea protein, the No Chicken Goujons will be on sale at Morrisons, for £3.25, while the No Fish Goujons will be available at Sainsbury’s and Morrisons, priced at £3.00. Sarah Savage, head of new product development at Finnebrogue, said: “These latest additions to the…

Ahead of the delayed 2020 Olympic Games, Birds Eye (birdseye.co.uk) has announced that its Green Cuisine brand has become the official plant-based supporter of Team GB. The partnership highlights Birds Eye’s efforts to make eating meat-free more mainstream. Sarah Koppens, Birds Eye UK Marketing Director, said: “We are so proud to become the official plant-based partner to power Team GB. As the fastest growing frozen meat-free brand, we have a relentless ambition to demonstrate the delicious power of plants, dispelling any lingering misconceptions around the meat-free category. We conducted a quick-fire Facebook poll with a group of past and present Team GB athletes and over two-thirds said they’ve actively reduced their meat consumption over the past three years. We look forward to bringing some of their stories to life throughout…

Beau’s Gelato (beausgelato.com) has become the first UK company to offer an ice cream subscription service, and every product in its range is vegan. The service, called Beau’s Pint Club, sends subscribers a dessert box of gelateria-quality vegan gelato, along with additional toppings, cones and other items. Each month’s box contains two unique flavours, with recent offerings including Chocolate Orange, Raspberry Ripple and Pistachio. “Invention is at the heart of Beau’s Pint Club; it’s very much designed for those that delight in trying something new and are looking for a new taste experience each month,” explains Amber Fox-Eyre, founder and CCO. “It’s a wonderful challenge for us to come up with exciting new pairings each month – and we’ve had so many great suggestions from subscribers wanting their favourite flavours…

BioD Plum and Mulberry Sanitising Handwash The newly refreshed formulation of sanitising handwash now comes in a fragrant plum and mulberry scent. Gentle on skin, the formulation neutralises 99.9 per cent of harmful bacteria. Also available in fragrance-free, Lime and Aloe Vera, and Geranium and Grapefruit £4.30, biod.co.uk Promensil Menopause Double Strength Red Clover A vegan supplement to help with long-term management of hot flushes and night sweats; each one-a-day tablet contains 80mg of high-strength, standardised Red Clover Isoflavones (phytoestrogens), backed by over 20 years of scientific research. £25.99 (30 tablets), Boots Nuzest Clean Lean Protein The 100 per cent plant-based protein is high in protein, low in carbs, contains no added sugar and is free from all common allergens. Each serving of the premium natural pea protein contains 19g…

Serves: 4 These spicy roast cauliflower steaks are served with the traditional Jamaican rice and ‘peas’, cooked in coconut milk. The peas are not the usual fresh green garden or frozen peas but canned red kidney beans. • 1 large cauliflower, stalk trimmed• 2 tbsp jerk paste• Juice of 1 lime• ½ tbsp soy sauce• 200g (7oz) long grain rice• 200ml (7 fl oz) reduced fat coconut milk• 400g (14oz) can kidney beans, rinsed and drained• 1 bunch of spring onions (scallions), diced• Sea salt and freshly ground black pepper• Lime wedges, to serve 1 Preheat the oven to 200°C/400°F/Gas 6. Line a baking (cookie) sheet with foil. 2 Cut the cauliflower head down through the stalk into 4 thick slices. Mix the jerk paste with the lime juice and…

Miles for Mental Health - Rethink Mental Illness Complete a marathon distance over the course of one month. rethink.org Virtual Snowdon Climb – Prostate Cancer Research Cover 17.5km or climb 361 flights of stairs throughout June, and you’ll have virtually climbed Snowdon. prostate-cancer-research.org.uk MyCycle – British Heart Foundation Cycle 100, 200 or 300 miles in 30 days to raise money for research into heart and circulatory diseases. bhf.org.uk Swim 22 - Diabetes UK Swim the distance of the English Channel (22 miles) in 12 weeks starting from 22nd July, either individually or as part of a team. swim22.diabetes.org.uk…

In the next issue: • It’s BBQ season! Fire up the grill and get ready with some amazing vegan-friendly recipes that will wow everyone this summer! • Kids Cook Vegan - let’s get the little ones in the kitchen with some child-friendly recipes. • Plus a selection of summer drinks, light lunches for the sunny days, and picnic ideas 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: 4 Zucchini (courgette) noodles, known in the plant-based world as Zoodles, are a great alternative to regular pasta, especially if you are looking for a gluten-free option. • 4 large courgettes (zucchinis), spiralized For the sauce: • 80ml (2.7 fl oz) water• 2 tbsp peanut butter• 1 tbsp tamarind concentrate• 1 clove garlic• 1 date• 1 tbsp sriracha sauce• 1 tsp Braggs Liquid Amino Acids• Juice of 2 limes For the toppings: • Handful of cherry tomatoes cut in half• 2 spring onions, chopped• Black sesame seeds 1 Put the courgette (zucchini) noodles into a large pot and turn on medium high heat. 2 Cook for about 5 minutes. 3 Add the water, peanut butter, tamarind paste, garlic, date, sriracha, Braggs and lime juice to a blender and blend.…

Improve your vegan recipe repertoire with this five-hour vegan cooking class! You’ll learn how to cook delicious plant-based dishes that are nutritionally balanced, using real ingredients such as pulses, grains and vegetables. Cookery School only use natural and additive-free ingredients as they don’t believe in using unnatural substitute ingredients. If you’re thinking of becoming vegan, or simply want to expand your knowledge of plant-based food, this comprehensive vegan cooking course is for you. Discover more at cookeryschool.co.uk Giveaway worth £210! For your chance to win, enter at plantbasedmag.com/cookery-school Closing date 16th June 2021. Terms and conditions apply. Prize only applies to All Day Vegan class. Non-transferable, not redeemable for cash, subject to availability.…

Win a year’s supply of delicious vegan ice cream with a Beau’s 12 month subscription. Each month we create seasonal Pint Club exclusive flavour and pair it with one of our signature Beau’s Flavours (including our Great Taste Award-winning Raspberry, Pistachio and Coffee). Discover more at beausgelato.com Giveaway worth £215! For your chance to win, enter at plantbasedmag.com/beaus-gelato Closing date 16th June 2021. Terms and conditions apply. Delivery to UK address only, prize is non-transferable. Entrants must be 18+.…

Makes: about 3 The combination of flavours in these popsicles mean that they melt in the mouth perfectly! • 125g (4.4 oz) raspberries• 20g (0.7 oz) raw unrefined cane sugar• ½ lime juice• Pinch of salt You will also need: • Popsicle mould• Ice cream sticks 1 Whizz the raspberries with the sugar, lime juice and salt in a high-speed blender. 2 Spoon the liquid into a popsicle mould. 3 Put an ice cream stick in each mould and freeze for a few hours. 4 When ready to serve, pop out popsicle to release. 5 As an option, decorate with some desiccated coconut before serving. • Recipe by Edward Daniel © For more recipes see ethivegan.com Cover recipe…

Serves: 4-6 Sweet potato ice cream might sound unusual, but it really works! • 250g (8.8 oz) baked sweet potato (weight after baking) – around 2 big ones• 100g (3.5 oz) pitted Medjool dates (approx. 7-8 pieces)• 2 heaped tbsp creamy peanut butter• 350ml (11.8 fl oz) full fat coconut milk• 3 heaped tbsp cocoa powder• 1 tsp vanilla extract• Generous pinch of salt• 1-2 tbsp maple syrup (adjust depending on your desired level of sweetness)• 155g (5.4 oz) pitted and chopped cherries• 2-3 handfuls vegan chocolate chips 1 Preheat oven to 200°C/400°F/Gas 6. Dice sweet potatoes, and cook until tender. 2 Once done, remove from oven and allow to cool. 3 In the meantime, soak the pitted dates in warm water until soft. 4 Place all the ingredients except…

This Italian bread recipe is a firm favourite! Chewy, crispy focaccia is perfect on its own, or with soups and dips. • 500g (17.6 oz) strong white flour or 00 flour• 50g (1.7 oz) semolina flour• 1 tsp salt for bread mixture, and extra to taste• 4-5 tbsp olive oil• 14g (0.5 oz) dried yeast Optional toppings: • Olives, rosemary, capers, sundried tomatoes, garlic (get creative!) 1 Mix the flour, semolina and teaspoon of salt in a bowl. Mix 300ml (10 fl oz) of tepid water with 4 tablespoons of olive oil and the yeast. Add the liquid to the flour mixture and mix with a wooden spoon or a fork until it comes together. Remove from the bowl and place on a lightly floured surface (we like to use…

Makes: 2 loaves Pack this delicious bread dough with its tasty filling, and eat it straight out of the oven – you won’t regret it! For the bread dough: • 1. tsp instant yeast• 250ml (8.4 fl oz) lukewarm water• 1 tbsp olive oil• 1 tbsp sugar• 1. tsp salt• 1 tsp garlic• 1 tsp dried basil• 380g (13.4 oz) all-purpose flour For the filling: • 90g (3.1 oz) spinach• 30g (1 oz) sun-dried tomatoes in oil• 2 tbsp oil from the tomatoes• 7g (0.2 oz) fresh basil leaves• 3 garlic cloves• Pinch of salt• 2 tbsp nutritional yeast• 1½ tbsp lemon juice 1 In a large bowl, combine the yeast and lukewarm water. Mix until yeast dissolves. Add oil, sugar, salt, garlic and basil and a bit of flour…

The Vegan Society (vegansociety.com) hit an impressive milestone recently, as it announced that the 50,000th product had been registered with its Vegan Trademark. This is the highest number of registered products since the trademark was first created in 1990. The standards for the Trademark are applied on a product-by-product basis, with every ingredient and process subject to a thorough audit and annual review. This has resulted in the trademark being recognised worldwide as the authentic standard for products free from animal ingredients and animal testing. The record was broken in April, when Everyday Superfood, a company specialising in food cupboard essentials and superfoods, registered its Organic Turmeric Powder. Ericka Durgahee, Vegan Trademark Marketing Manager, said: “The Vegan Trademark just continues to go from strength to strength. To think that only…

A fun nationwide survey of over 2000 people, by meat-free company Future Farm (futurefarm.io) has found that 37 per cent of vegans and vegetarians consider themselves the ‘life and soul of the party’, compared to 9 per cent of meat eaters. Further to this, 8 in 10 (82 per cent) of non meat-eaters say that they ‘often’ hosted dinner parties prior to the pandemic, with only a third of meat-eaters claiming the same. More enlightening are the results relating to meat consumption itself, with nearly half of respondents (45 per cent) believing that the future of BBQs will be entirely vegan or vegetarian, and a similar number (41 per cent) stating that a meal without meat is a meal, compared to 39 per cent who didn’t agree.…

Taking place from 14th to 18th June, Healthy Eating Week is an annual event run by the British Nutrition Foundation (nutrition.org). It aims to encourage everyone to reflect on their lifestyles and find ways to enhance their own health and wellbeing, with a particular focus on what they eat and drink. The BNF emphasises that there is no ‘one size fits all’ approach to a healthy diet and lifestyle, and is launching a series of new resources providing tools and info to help people. It’s free to register, and resources have been created to suit schools, individuals and families, as well as a wide range of workplaces, from offices to factories, and including working from home. Roy Ballam, Managing Director and Head of Education at BNF, said: “In recognition of…

Serves: 4 Making your own meat balls is not as hard as you might think, and the tempeh and black bean combine to create a meaty texture that works perfectly with the tomato sauce. For the ‘meat’ balls: • 250g (8.8 oz) tempeh• 1 can black beans, drained and rinsed• 3 garlic cloves• 1 red onion, chopped• 2 tbsp nutritional yeast• 1½ tbsp smoked paprika• 1 tsp chilli powder• 1 tsp cumin• 2 tbsp runny tahini• 1 tbsp soy sauce• 1 tbsp tomato paste• Pinch of salt and pepper• 1 handful fresh coriander, chopped• 6 tbsp oats For simple tomato sauce: • 1 onion, chopped• 3 garlic cloves• 1 red pepper, chopped• 1 tin chopped tomatoes• 1 tbsp tomato purée• 1 tbsp soy sauce• 1 tsp smoked paprika• Pinch of…

Serves: 2-4 A flavourful and vibrant Thai-inspired marinade paired with hearty tempeh, skewered and lightly charred. • 4 (6-inch/15-cm) wooden skewers (optional) • 1 tbsp chilli garlic sauce• Juice of 1 lemon• Juice of 1 lime• 2 tbsp toasted sesame oil• 60ml (2 fl oz) soy sauce or gluten-free tamari• 65g (2.3 oz) creamy peanut butter• 2 tbsp maple syrup• ½ tsp smoked paprika• 1 block (8oz/225g) tempeh• Crushed peanuts (optional)• 2 spring onions (scallions), thinly sliced (optional) 1 Preheat the oven to 190°C/375°F/Gas 5. Line a sheet pan with parchment paper. Soak the skewers (if using), in a shallow dish of water while preparing the sauce. 2 Combine the chilli garlic sauce, lemon juice, lime juice, sesame oil, soy sauce, peanut butter, maple syrup, and smoked paprika in a…

Serves: 4 Using Oumph! Mince packs this hearty, tasty bowl full of protein and fibre. Oumph! Mince is available at Iceland. • 1 packet of Oumph! Mince (450g/15.8 oz) • 6 cloves garlic, finely chopped• 50ml (1.6 fl oz) plant-based cooking oil• ½ tsp cumin• Pinch of dried thyme• 1 red pepper, diced• 3 fresh jalapeños• Pinch of cayenne pepper, to taste• Pinch of oregano• Pinch of dried chipotle chili, to taste• 250ml (8.4 fl oz) tamari soya• 1 plant-based stock cube or mushroom broth• 400g (14.1 oz) crushed tomatoes 1 Chop the garlic and fry in the oil in a large saucepan. Add all the ingredients except the Oumph! Mince. Note: the jalapenos should be placed in the pan whole. Cook for about 20 minutes. Add a little water…

Yoga is good for you, full stop. It’s good for your body, it’s good for your mind and it’s good for your soul. In these stressful and worrying times, yoga can make a huge difference to your wellbeing. If you are used to seeing yoga as practiced by bendy people on your social media feeds, you’d be forgiven for thinking it’s something you can only do and benefit from if you look the same as them. But the truth is that yoga has a vast and extensive history, and its benefits reach beyond flexibility. Anyone can do yoga; you don’t need any special equipment (though certain props are beneficial to many who practice). If you’re able to go out to an in-person class, a teacher’s guidance can be invaluable. But…

Serves: 1 With protein, healthy fats and carbohydrates, this is a great post-workout meal. • 200g (7oz) Cornish new potatoes• 400g (14oz) chickpeas• 2 tsp turmeric• 1 tsp paprika• 1 tbsp coconut oil• 80g (2.8 oz) cooked quinoa• 100g (3.5 oz) kale• ½ tbsp olive oil• 1 avocado• 3 radishes• Sprinkle of sesame seeds• Salt and pepper 1 Preheat oven to 200°C (180°C fan)/400°F/Gas 6. Put the coconut oil on a baking tray and place in the oven for a couple of minutes to melt. Gently wash the potatoes, slice into strips and lay flat on the baking tray, sprinkle with a teaspoon of turmeric and season. Roast for 5 minutes, whilst you drain and rinse the chickpeas. 2 Place the chickpeas in a bowl and add paprika, stirring to…

Serves: 2 This mild miso soup is a delicious, soothing protein-infused vegetable broth that is full of nutrients and flavour. • 235ml (8 fl oz) water• 235ml (8 fl oz) vegetable stock• 1 tbsp white miso• 25g (0.8 oz) minced carrots• 30g (1oz) greens (like spinach)• 250g (8.8 oz) cubed tofu• 1 tbsp chopped green onions• 1 tbsp nori, chopped 1 Combine the water and vegetable stock in a saucepan over a medium heat. 2 Once the liquid is warm, pour 2-3 tablespoons of it into a small bowl and stir in the miso paste. Set aside. 3 Add the carrots to the broth and cook until tender, about 5 minutes. Turn heat down low. 4 Stir the miso paste and the spinach into the saucepan with the broth. Then…

Serves: 2 This light and refreshing salad is perfect for hot summery evenings; the Chive Sheese dressing finishes off the dish deliciously. For the salad: • 4 ears corn on the cob, cooked• 1 pint cherry tomatoes, halved• 1 large shallot, diced• 2 avocados, pitted and cut into ½ inch cubes• 2 tsp fresh lemon juice• 1 tbsp fresh dill• 1 tbsp fresh chives• Salt and pepper For the dressing: • 40g (1.4 oz) Chive Sheese Spread• 2 tsp fresh lemon juice• 2 tbsp almond or oat milk 1 In a small bowl prepare the dressing by stirring together Sheese Spread, lemon juice, and almond or oat milk. Set aside. 2 Carefully cut corn kernels off the cob into a large bowl. Add cherry tomatoes and shallots, then carefully toss…

Brighten up your summer afternoons with these eye-popping dragon fruit ice pops. • 235ml (8 fl oz) coconut milk• 60ml (2 fl oz) coconut water• 60g (2.1 oz) dragon fruit or 1 tsp dragon fruit powder• 1 tbsp maple syrup You will also need: • Ice pop moulds 1 Add all of your ingredients to a blender and mix until well-combined and smooth. 2 Pour the mix into your ice pop moulds, add the popsicle sticks, and freeze for several hours until completely frozen solid. 3 Remove from the moulds and enjoy! • Recipe by Kelsey Riley, Planted in the Kitchen, @plantedinthekitchen TOP TIP If you’re having a difficult time removing your ice pop from the mould, run it under a little warm water until you can wiggle the pop…

The delicious flavours in this homemade ice cream make it a perfect after-dinner treat. For the cacao ice cream: • 150g (5.3 oz) almonds, blanched• 200g (7oz) creamed coconut• 100g (3.5 oz) raw unrefined cane sugar• 50g (1.7 oz) cacao powder• 400ml (13.5 fl oz) filtered water• 1 tsp vanilla extract• 1 tsp arrowroot For the hazelnut praline: • 75g (2.6 oz) hazelnuts• 15g (0.5 oz) cocoa butter, melted• 2 tbsp maple syrup• Pinch of salt 1 Preheat oven to 180°C/350°F/Gas 4 (or if a convection oven to 160°C/320°F). 2 Make the praline by placing the hazelnuts in an ovenproof dish, then bake in the oven for 15 minutes. 3 Remove the hazelnuts from the oven and place in a sieve over a mixing bowl and shake out the hazelnut…

Makes: 8 Blueberry popsicles with a delicious and refreshing Earl Grey tea twist! Made with only a handful of ingredients, these dairy-free frozen treats are easy to make and perfect for hot summer days! • 500ml (17 fl oz) water• 280g (9.8 oz) fresh or frozen blueberries• 50g (1.7 oz) granulated sugar• ⅛ tsp salt• 2 Earl Grey teabags (use decaffeinated if desired)• 1 tsp vanilla extract You will also need: • Popsicle mould 1 Combine the water, blueberries, sugar and salt in a small pot over medium heat and bring to boil. Reduce the heat and simmer the berries for 2 minutes. Remove from heat. Add the Earl Grey tea bags and steep for 3 minutes. Remove the tea bags from the pot. 2 Pour the mixture through a…

Makes: 1 loaf The name says it all. When unexpected guests arrive and you need a hot loaf of bread to go with your dinner or barbecue, this is your go-to recipe! • 500g self-raising flour or gluten-free flour with 2 tsp baking powder and 1 tsp xanthan gum• 1 x 330ml beer, preferably ale• 1 tsp fine Himalayan salt• 1 tbsp extra virgin olive oil 1 Preheat the oven to 180°C/350°F/Gas 4. Grease a loaf pan (12 x 18 cm) with cooking spray or coconut oil. 2 Combine the flour, beer and salt to form a loose dough and all the flour is just incorporated. Do not overmix. 3 Add the mixture to the bread pan and bake for 45-50 minutes, or until the bread sounds hollow when you…

Makes: 14 These mini quiches are easy to make, and refrigerate well, making them perfect for picnics as the weather gets warmer. • 2 tbsp coconut oil, melted• 1 banana shallot, finely diced• 1 red bell pepper, finely chopped• 1 garlic clove, crushed• 240g (8.4 oz) plain flour• 1 tsp baking powder• 1 tsp cumin• 1 tsp smoked paprika• 150ml (5 fl oz) aquafaba• 200ml (6.7 fl oz) water• 125g (4.4 oz) dairy-free cheese• 4 sheets of filo pastry• 7 cherry tomatoes, halved 1 Fry the shallot, pepper and garlic in a tbsp of coconut oil, until soft. Set aside to cool. 2 Preheat the oven to 180°C/350°F/Gas 4. 3 In a large bowl add the flour, baking powder, cumin, paprika and a pinch of salt and combine. 4 Whisk…

Makes: 4 large nests Perfect your vegan meringues with this recipe from OGGS; the addition of mango, lime and passionfruit makes it a totally tropical treat. • 150ml (5 fl oz) OGGS Aquafaba• ½ tsp cream of tartar• 100g (3.5 oz) caster sugar• 200g (7oz) coconut yoghurt (we love Coconut Collab)• 1 ripe mango, sliced• 1 lime, juice and zest• 2 passion fruit• 25g (0.8 oz) flaked almonds 1 Make sure all the equipment and utensils you’re using are super clean and completely oil free. Even the smallest bit of grease can turn your perfect peaks into a sticky mess. 2 Preheat oven to 100°C/210°F/Gas 1.5 and line 2 baking trays with parchment paper. 3 Start whisking your OGGS Aquafaba, starting on a medium speed (so you don’t risk getting…

How long have you been vegan, and what made you make the change? I started my vegan journey 6 years ago in university when I had to cut out dairy due to digestive issues. Over the course of 2 years I learned more about the ethics of it and decided to cut out all animal products. What’s the best thing about sharing your food via Instagram? Connecting with people all over the world who are passionate about plant-based food! Sharing recipes, tips, and favourite products is such a fun part of my job! Where is your favourite vegan restaurant? One of my favourites is actually here in Halifax (Canada), it is a plant-based butcher and restaurant that makes all the vegan meats, cheeses and comfort foods. What’s the best meal…

1 Happy Inside Still Soft Drinks Made using natural fruit juices and superpowered botanicals; choose from two flavours: Lemon, Yuzu & Ginger, or Pomegranate, Lime & Mint. £8.99 (pack of four), happyinsidedrinks.co.uk 2 Rebelicious Cream Soda Containing 15mg of CBD, this cream soda gives 5 per cent of profits to environmental causes and charities such as Surfers Against Sewage. £2.80, rebeliciousdrinks.co.uk 3 Belvoir Farm Raspberry Lemonade Perfectly refreshing for lazy summer days, this raspberry lemonade is made with real fruit juices mixed with lightly sparkling water. £3.50 (pack of four), Ocado…

UK supermarket Asda (asda.com) has launched four new summer products that are suitable for vegans. The Triple Chilli Burgers are mushroom-based, flavoured with jalapeno and ancho chilli powder, while the Plant-Buffalo Chicken Style Wings are soya-based, coated in a hot and spicy crumb, and come with a buffalo-inspired sauce. Also arriving in stores are Thai-Style Fishless Cakes, made with rice to replicate the flakiness of fish, and Vegan Ice Cream Sticks, in Classic and Silky Salted Caramel options. Linsey Taylor, Senior Director New Product Development, said: “After a difficult winter, we know families will be looking forward to getting their loved ones back together for home cooked meals and garden parties this summer. With beautiful weather and longer days comes the chance for picnics, barbecues and more al fresco dining.”…

Which nutrients are involved in energy production and can help support the body pre- and post-exercise? Exercising, whether it’s walking, jogging or swimming, has many benefits physically and mentally. Consuming nutrients such as B vitamins, and adequate levels of protein, carbohydrates and fats can help to support the body pre- and postexercise. Aim to eat a complete meal containing carbs, protein and fat around 2 hours before exercising. B vitamins B vitamins are important for energy and work well together in the body, so taking a combination of B vitamins can be beneficial during workouts. Vitamin B12 helps the body convert food into glucose which then provides energy, this makes it a suitable nutrient to support the body pre-exercise. As dietary sources of vitamin B12 come from animal products, supplements…

Soy Oi Sweet Treats Soy Oi believes that great-tasting food should be accessible to all, so its sweet treats are 100 per cent vegan, with gluten-free, nut-free and low-sugar options. Insert a message to the recipient onto seeded paper, which can be planted to grow wildflowers. From £5, soyoi.co.uk Alpro Chocolate Mousse Available in two flavours: Double Chocolate Mousse with Almond, and Pistachio Mousse. These dessert duos from Alpro are a perfect sweet treat that you can share with a friend. Made with Rainforest Alliance Certified™ cocoa. £2, Tesco Holy Moly Original Guacamole Containing only the very best, sun-ripened Hass avocado – grown on a family-owned orchard in the heart of rural Mexico. All Holy Moly Dips are 100 per cent natural, vegan, gluten-free, with no added sugar and no…

Crackd The No-Egg Egg allows you to veganise this classic tart; the pairing of cherry and almonds is a match made in heaven.• 60ml (2 fl oz) Crackd The No-Egg Egg• 165g (5.8 oz) vegan shortcrust pastry (we recommend a ready-rolled vegan pastry, such as Jus Roll)• 150g (5.2 oz) vegan butter• 150g (5.2 oz) sugar• 40ml (1.3 fl oz) plant-based milk• 40g (1.4 oz) plain flour• 1 tsp almond extract• 150g (5.2 oz) ground almonds• 3 tbsp cherry jam• Flaked almonds and glacé cherries, to top 1 Preheat the oven to 160°C (140°C fan)/300°F/Gas 2. 2 Form the pastry into a 7-9 inch shallow cake tin, line with parchment and fill with baking beans. Bake for 15 minutes, remove and allow to cool. 3 To make the frangipane, melt…

Serves: 2 • 2 Fry’s Chicken-Style Burgers• 4 red chillies• 2 tbsp olive oil• 1 tbsp smoked paprika To serve: • 4 wholewheat burger buns• Vegan mayonnaise• Purple spring onions, thinly sliced• 1 mango, peeled and cut in small cubes• Thinly sliced pineapple, halved• Pomegranate 1 Bake the crumbed chicken burgers in a preheated oven for 10 minutes, according to package instructions. 2 Chop the chillies and place in a small saucepan with the olive oil and smoked paprika and gently fry over a low heat for 2 to 3 minutes. 3 Serve the chicken burgers on the buns with a base of the chilli relish topped with a generous dollop of mayonnaise, sliced purple spring onions and fresh mango and pineapple and a spoonful of pomegranate. • Recipe by…

Serves: 2-4 When you cook young jackfruit, it can be torn apart and takes on a very similar texture to pulled pork. (You can do a similar thing with king oyster mushrooms – a mix of mushrooms and jackfruit would be good in this recipe.) The jackfruit is also able to soak up a lot of sauce and flavour, making it an ideal pulled pork substitute. • ½ white onion, sliced• 2 garlic cloves, crushed• Vegetable oil• 400g (14.1 oz) can jackfruit, drained• ½ tsp ground cumin• ½ tsp chilli powder (more if you like it spicy)• ½ tsp smoked paprika• 2 tbsp tomato purée• 2 tbsp brown sugar (or 3 tbsp maple syrup)• 3 tbsp tomato ketchup• 3 tbsp soy sauce• 1 tbsp liquid smoke (optional)• 1 tbsp vegan…

To roll out Cork Yoga Mat, £65, wearthlondon.com This eco-friendly mat provides a nonslip and natural surface with grip that increases as you sweat. To inspire Yoga Sun Salute Print, £25, athenaart.com Hang this in your yoga space and you’ll be inspired to salute the sun every morning. To wear WG Flex Blue Roses Leggings, £79 and Crop Top, £49 – welligogs.com Made from recycled plastic bottles, this activewear set will make you feel great as you move through your yoga flow.…

Makes: about 120ml • 1 packed cup (weight varies, about 60g) fresh celeriac leaves, mint leaves, parsley leaves, or cilantro leaves.• 3 tbsp fresh lemon juice• 3 tbsp roasted pistachio oil, walnut oil, or extra-virgin olive oil• 1 tbsp tahini or plant-based Greek yoghurt• 1 garlic clove, peeled• Diamond kosher salt, to taste 1 In a small blender or food processor, combine all the ingredients and process until smooth and blended. Refrigerate in an airtight container for up to 1 week. • Recipe from No-Waste Save-the-Planet Vegan Cookbook: 100 Plant-Based Recipes and 100 Kitchen-Tested Methods for Waste-Free Meatless Cooking by Celine Steen.© 2021 Quarto Publishing Group USA Inc. Text and photographs© 2021 Celine Steen…

Don’t knock it until you try it – the peanut butter and garam masala pair beautifully in this ice cream recipe! • 1 tin full fat coconut milk• 120g (4.2 oz) crunchy peanut butter (use almond butter as an alternative)• 2 tbsp coconut sugar or date paste• 2 tsp garam masala• Pinch of chilli• Pinch of sea salt, or smoked salt• ½ tsp tapioca or cornstarch 1 Put all of the ingredients, except tapioca, into a pan and gently heat up. 2 When the mixture starts to bubble, add tapioca and mix well using the whisk, ensuring there are no lumps. Cool it down completely, and transfer to a chosen plastic container (we recommend 10-15cm square) and place in the freezer. 3 If you can, stir the ice cream every…

Makes: 5-6 Pistachio Kulfi is reminiscent of going to Indian dessert shops and picking wonderful sweets to savour. This ice cream is easy to put together and tastes great for a summer treat. • 400ml (13.5 fl oz) coconut milk• 200g (7oz) creamed coconut• 50g (1.7 oz) pistachios• 100g (3.5 oz) raw unrefined cane sugar• 4 cardamon pods, seeds• 1 tsp rose water You will also need: • Kulfi pots• Ice cream sticks 1 If the creamed coconut comes in a plastic bag, place in hot water to loosen. 2 Place all the ingredients in a high-speed blender and blend till fine. 3 Transfer all ingredients to an ice cream maker and leave mixing for about 45 minutes. 4 Spoon the kulfi into the kulfi pots and place an ice…

Serves: 8 Pineapple and basil are a dream combo. Sweet and just a touch earthy with tropical notes. A fun variation on this recipe is to pour this mixture into popsicle moulds! The faster you move from blending to freezer, the less icy the final sorbet will be. • 1 bag (16 ounces/455 g) frozen pineapple tidbits• 1 can (20 ounces/567 g) crushed pineapple, with juices• 120ml (4 fl oz) agave• 10g (0.5 oz) packed fresh basil 1 Add the frozen pineapple, crushed pineapple and its juices, agave, and basil to a blender. Blend just long enough to reach a smooth consistency. Do not overblend as the frozen pineapple will begin to warm and the texture of the sorbet will get icier. 2 Transfer to a standard-size loaf pan, and…

Makes: 1 loaf This is a rustic whole-grain bread with a light texture and a chewy crust. •180ml (6 fl oz) + 2 tsp non-dairy milk (oat, almond, soy, etc.)• 180ml (6 fl oz) lukewarm water• 2¼ tsp (1 packet) active dry yeast• 1 tsp salt• 390g (13.7 oz) spelt flour, plus extra for dusting• 2 tsp sesame seeds 1 In a large bowl, combine 180ml milk, water, yeast, and salt. 2 With a spoon, mix in the flour until the ingredients are well combined. 3 Cover the bowl with a clean dishcloth and let the dough rise in a warm room for 2 hours or until it has doubled in size. The dough will be soft and slightly sticky. 4 Sprinkle a little flour over the surface of the…

Serves: 8 This delicious recipe delivers that dense bread texture with a rich, charred, and slightly sweet flavour. The ‘bread’ is made mostly of sweet potatoes, so this is a great way to get in some more root vegetables and tastes too good to be good for you! • 1 large sweet potato• 1 Medjool date• 135g (4.7 oz) gluten-free flour• 65g (2.3 oz) arrowroot flour• 1 tsp baking powder 1 Peel and dice up 1 large sweet potato. 2 Boil until soft. 3 Place cooked sweet potato into a blender with the date and blend until there are no more date chunks. 4 Combine gluten-free flour, arrowroot flour, and baking powder into a medium sized mixing bowl and stir. 5 Add blender mixture to the bowl with the flour…

Serves: 2-3 Aquafaba will help to make a light and fluffy vegan mousse, and the flavours of chocolate and salted caramel are a perfect pair. • 3 tbsp coconut oil• 1-2 tbsp erythritol or sugar• ½ tsp vanilla extract• 4 tbsp almond butter• ½ tsp sea salt, or more • Aquafaba drained from 1 can of chickpeas (around 180ml)• 150g (5.3 oz) vegan dark chocolate• 1-2 tbsp maple syrup, optional (add if you want to make the mousse sweeter)• 1 tsp vanilla extract 1 Melt coconut oil with erythritol, then let it cool. 2 Add vanilla, almond butter and salt to a bowl with melted coconut oil and whisk until fully incorporated and smooth. Taste and add more salt if you wish. Divide it into small mugs and place in…

Makes: 12 Using aquafaba as an egg replacement makes these chocolate slices light and delicious. • 115g (4oz) dark chocolate, broken into pieces• 115g (4oz) plant-based butter• 110g (3.8 oz) aquafaba• 2 tsp vanilla extract• 110g (3.8 oz) soft brown sugar• 110g (3.8 oz) caster sugar• 215g (7.5 oz) plain flour• 45g (1.5 oz) cocoa powder• 1 tsp baking powder• 100g (3.5 oz) chopped walnuts 1 Preheat the oven to 180°C/350°F/Gas 4. Grease and line a 20cm x 27cm non-stick tin with baking paper. 2 Place the chocolate and butter in a heat-proof bowl and rest on a pan of simmering water. Once melted, stir and take off the heat. 3 Whisk the aquafaba with the vanilla extract, until it forms firm peaks (this can take up to 10 minutes).…