Tabla de contenidos para September 2021 en PlantBased

We’re always a little bit ahead of ourselves here at PBHQ, we’re basking in the summer sun (when it wants to make an appearance), but we’re also looking ahead to the autumn and winter months, and thinking about the types of recipes we’re going to be sharing with you. I think it’s one of the reasons the year seems to go by so quickly! So here we are in September, once again; a month in which I always find myself feeling a little envious of the children as they pack up their bags and return to school. Is there anything more fun than shopping for stationery for a new school year? To make sure your little ones are fed and fuelled throughout their days, we’re sharing some of our favourite…

Leighton Buzzard Vegan Market 12th September - High Street - Free This outdoor market will feature up to 40 stalls selling a variety of ethical and sustainable products from local businesses and artisans. veganmarkets.co.uk LABL Vegan Fair Port Sunlight 25th September - Hulme Hall - £1 This market, hosted by Live a Better Life, will feature stalls offering everything from food and drink to natural beauty and homemade gifts. labl.org.uk Glasgow Vegan Festival 25th September - Hampden Park - £4 With over 80 stalls including world food caterers, cookery demos, inspirational talks, yoga and children’s activities. A £15 VIP ticket is available that includes a goody bag. veganeventsuk.co.uk…

1 Lucy’s Dressings Vegan Chilli Mayonnaise A condiment with a kick, this mayo can be used as a dip or a spread to give any dish an extra hint of deliciousness. £4.50, lucysdressings.co.uk 2 BeSaucy Vegan Mayo Available in three flavours: Basil, Black Truffle, and Garlic, these mayos from BeSaucy are made using aquafaba from chickpeas otherwise going to waste. £3.95 (min. order of 3 jars), besaucy.co.uk 3 Hlthpunk Bionnaise The UK’s first oat-based mayonnaise is packed with nutrients and protein, and comes in a tube that looks a bit like toothpaste – don’t get them muddled! £3.99, Whole Foods…

New research from plant-based food brand Squeaky Bean (squeakybean.co.uk) has found that nearly a quarter of the UK’s working adults want to eat more vegan or vegetarian food during their lunch break. The survey polled 2000 people, and found that 24 per cent of people are eating less meat since the pandemic. It also found that around 1 in 10 (11 per cent) already eat vegan or vegetarian lunches, but a huge 23 per cent would prefer to skip lunch altogether than to eat a meal without meat, eggs or dairy. With the findings of this survey in mind, Squeaky Bean have made a mission to create ‘Plant Hour’. Sarah Augustine, co-creator of Squeaky Bean, said: “Our survey reveals that the nation’s lunchtimes are jam-packed. Whether it’s trying to remain…

Higgidy Vegetable Samosa Vegan Rolls Higgidy has launched a new vegan-friendly option, introducing these samosa vegan rolls: spiced cauliflower, carrot and chickpeas with sweet mango chutney, wrapped in puff pastry and topped with mixed seeds. £2.65, Waitrose Clive’s Pies Vegan Quiche Lorraine This vegan take on a French classic is one of the first plant-based Quiche Lorraines available on UK supermarket. shelves. With a shortcrust pastry case, filled with smoky maple cured tempeh lardons, paprika and marjoram. £2.50, Waitrose Maldon Sea Salt Sea Salt Flakes A favourite of chefs the world over, Maldon Sea Salt has launched brand new eye-catching packaging. The contemporary new design features the company’s signature diamond pattern, used across its original salt, smoked sea salt, and pepper products. From £2.10, Tesco Doisy & Dam Peanut D&Ds…

Serves: 4 The name of this dish (spaghetti alla carrettiera) comes courtesy of Sicilian history. A carrettiere, literally, is a ‘cart driver’, and so this is spaghetti ‘in the style of a cart driver’. This doesn’t exactly roll off the tongue, so we prefer to call it ‘wanderer’s spaghetti’, as it was created by traders who wandered the countryside of Sicily, stopping in towns to sell basic goods. • 500g (17.6 oz) spaghetti• 4 tbsp extra virgin olive oil• 1 garlic clove, peeled and lightly crushed• ½ fresh red chilli, finely diced (optional)• 70g (2.4 oz) sun-dried tomatoes, chopped• 25g (0.8 oz) capers, washed and roughly chopped• 15-20g (0.5-0.7oz) fresh parsley, finely chopped• 80g (2.8 oz) toasted breadcrumbs, to serve 1 Bring a pot of generously salted water to the…

Serves: 2 We all love a traybake, especially when you’ve had a day rushing about here there and everywhere. The creamy pesto really elevates this particular traybake making it taste like you have spent hours in the kitchen! For the creamy pesto: • 25g (0.8 oz) fresh basil• 80g (2.8 oz) coconut yoghurt• 2 tbsp olive oil• 2 tbsp lemon juice• 1 garlic clove, peeled• Salt and pepper For the traybake: • 350g (12.3 oz) dried gnocchi or 2 portions fresh gnocchi• 1 red onion, in chunks• 250g (8.8 oz) cherry tomatoes• 1 bulb garlic, peeled• 2 tbsp olive oil• 1 tbsp balsamic vinegar• Salt and pepper To serve: • Extra basil• Pomegranate 1 Preheat the oven to 180°C/160°C (fan)/355°F/Gas 4 and line a large baking tray with parchment paper.…

Makes: 6 These squidgy choc squares will be a big hit with friends and family, and anyone opening their lunchbox to find them! • 100g (3.5 oz) Choc Shot• 50g (1.7 oz) ground almonds• 100g (3.5 oz) oat flour (to make oat flour, whizz oats in your blender).• 5g (1 tsp) chia seeds• 50ml (1.7 fl oz) almond milk• 1 tsp baking powder 1 Preheat oven to 170°C/350°F/Gas 4 and line a baking tray. 2 Combine dry ingredients in a small bowl, and combine wet ingredients in a larger bowl. 3 Fold the dry ingredients into the wet. 4 Pour the mixture into your lined baking tray and bake for 40 minutes, or until cooked throughout. 5 Allow to cool in the tray for 10 minutes before placing on a…

Serves: 8 These oaty bars are a great energy boost addition for any lunchbox. They are also super easy to make, perfect for some Sunday night meal prep. • 100g (3.5 oz) peanut butter• 100g (3.5 oz) maple syrup or agave syrup• 200g (7oz) porridge oats• 50g (1.7 oz) pumpkin seeds• 50g (1.7 oz) almonds, roughly chopped• Large handful of blueberries 1 In a large bowl melt the peanut butter in a microwave for about 30 seconds and then mix in the maple or agave syrup. Ensure the bowl is microwave safe. 2 Into the peanut butter and syrup mix the oats, pumpkin seeds and chopped almonds until everything is fully incorporated. 3 Line a square tin with some greaseproof paper and then spoon in the mixture, pressing it down.…

Serves: 10 Toasty, buttery and bittersweet with a drizzle of dark chocolate to balance the caramel, these snacks are perfect with a cup of coffee, in lunchboxes or to take on picnics. With only six ingredients, they are so simple to make, essentially a quick stove top brittle that requires a short time in the freezer before being broken into shards. Use hulled sesame seeds for the best flavour. • 150g (5.4 oz) sesame seeds• 65g (2.4 oz) dairy-free spread, plus extra for greasing• 75g (2.7 oz) superfine (caster) sugar• Pinch of fine sea salt• 40g (1.5 oz) dark chocolate (at least 70% cocoa solids) 1 Grease an 8 × 8-inch (20 × 20-cm) baking pan with dairy-free spread and set aside. 2 Place the sesame seeds, dairy-free spread, sugar,…

Serves: 4 This is a hearty breakfast, traditionally eaten at the start of the day in the Middle East. It is very flavoursome! • 200g (7oz) fava beans, dried• 4 tbsp extra virgin olive oil• 2 onions, diced• 150g (5.3 oz) lentils• 2 cloves garlic, sliced• 2 tbsp cumin• ¼ tsp cayenne pepper• 2L (3.5 pints) filtered water• 1 tsp salt• ½ tsp pepper• Few sprigs of parsley• ¼ lemon, juice 1 Pre-soak the fava beans in water, overnight. 2 Sauté the onions in olive oil until translucent in a frying pan. Transfer to a pressure cooker. 3 To the pressure cooker, add the drained fava beans, lentils, garlic, cumin, cayenne pepper, salt and pepper, a few sprigs of parsley and water. Cover with the lid. When the pressure cooker…

Serves: 4-6 In southern Italy’s Puglia region, this dried broad/fava bean purée is a winter staple and a popular antipasto. Made from basic seasonal ingredients, this dip is pure comfort food, and is delicious spread over crusty bread or doubles up as a satisfying side dish. If you can’t find broad/fava beans, cannellini, chickpeas or butter/lima beans would all be good. • 200g (7oz) dried split broad (fava) beans, soaked overnight, drained and rinsed• 300g (10.5 oz) white potatoes, peeled and thickly sliced• 175g (6oz) leafy greens, such as chard, spinach, beetroot leaves or kale, shredded• Juice of ½ lemon• 5 tbsp extra virgin olive oil, plus extra for drizzling• Sea salt and freshly ground black pepper To serve: • 4-8 thick slices of country style bread• 2 garlic cloves,…

These delicious Asian-inspired lettuce cups are not only delicious but are also a quick and easy way to make a tasty healthy lunch! This recipe tastes great hot or cold and could also be used as an easy starter or as simple finger food. For the peanut satay sauce: • 60ml (2 fl oz) coconut milk• 60g (2.1 oz) smooth peanut butter• 60ml (2 fl oz) water• 1 tbsp soy sauce• 1 tbsp brown sugar• 1-2 tsp hot sauce (optional)• ½ tsp ground garlic• Zest and juice of 1 lime For the Chicken-style burgers and toppings: • 1 x 380 g box Fry’s Family Chicken-style Burgers• 200g (7oz) butter lettuce leaves, separated and washed• 250g (8.8 oz) shredded purple cabbage• 1 carrot, peeled and then peeled into strips/thin ribbons• 2…

Try this easy recipe for nachos, a great option for a light dinner when time is scarce. • 1 tbsp oil• 1 onion, chopped• 2 cloves garlic, crushed• 2 peppers, sliced• 100g (3.5 oz) mushrooms, sliced• 1 tsp paprika• 1 tsp cumin• 1 tsp mixed herbs• 1 tbsp soy sauce or tamari • 1 tbsp maple syrup• 1 carton passata• 1 can kidney beans, drained• 1 can jackfruit, drained and shredded• 1 bag tortilla chips• 2-3 slices Chilli Jalapeno Cheddar Sheese• Guacamole and salsa, to serve 1 Cook the onion and garlic in the oil in a large pan for 5 minutes, then add the peppers, mushrooms, herbs and spices and continue cooking for 5 minutes. 2 Add in the soy sauce and maple syrup and continue cooking for a further…

Product of the month Sweet Freedom Choc Shot We’re in love with Sweet Freedom Choc Shot! This natural vegan chocolate syrup, sweetened only with apples and carob, is perfect for making an ice cold chocolate milk or milkshake, or drizzling over ice cream, strawberries or overnight oats. With only 13 calories per teaspoon, and high in healthy fibre. Available at Tesco, Sainsbury’s, Morrisons, Asda, Waitrose and Ocado. £3.50…

A plant in the ginger family, turmeric is native to Southeast Asia and India. Its underground stem, known as the rhizome, is what is used for the ground spice that we use in cooking. It has also been used for centuries as an ingredient for traditional medicine, treating disorders of the skin, joints and digestive system. It is promoted as a dietary supplement for a variety of conditions, and can be taken as supplements. As a culinary ingredient, it is most commonly used in curries; with its earthy aroma, slightly bitter flavour and distinctive yellow colour, it is a main ingredient in many curry powders. Turmeric is most commonly available as ground powder, and can be found on most supermarket shelves, but it is also possible to buy it in…

Book of the Month This book is a practical and factual guide for parents and healthcare professionals who might have questions and concerns about a vegan diet. Sandra Hood is an NHS dietitian; her nutritional advice and guidance are indispensable at a time where many people butt heads about plant-based diets. Yes, a vegan diet can deliver all the nutrients a growing child needs. This book includes recipes, advice and tips for raising a vegan child. Published by Hammersmith Health Books, £14.99…

Mint & May Dancing Tea Towel Whether you prefer dad dancing or some old fashioned head banging, turn up your favourite tunes and dance around the kitchen with this fun tea towel. Screen-printed on 100 per cent unbleached cotton. £11, mintandmay.co.uk Nourished Plant-Based Power Stack Containing all the essential nutrients to support a vegan diet, this blend of 7 high impact micro-nutrients and super foods is approved by The Vegan Society. With algae-sourced Vitamin D3, which can be hard to find in a vegan form. £29.99, get-nourished.com Sass & Belle Tiki Toucan Bamboo Lunch Boxes Elevate your on-the-go meals and snacks with these cute bamboo boxes, available in a set of three and featuring a fun toucan print. £23, sassandbelle.co.uk Charlotte Rhys Eau de Toilette Featuring jasmine, violet and orange…

A staple food originating from Italy, pasta is incredibly simple to make, and its simplicity means that it’s amazingly versatile. It’s made simply from a mix of flours, water, salt, and in the case of fresh, non-vegan pasta, eggs. It’s become a store-cupboard must-have of people all around the world, as it’s easy to store and cook; if you have pasta in your kitchen, you can make a meal. Pasta’s past As with most food, it’s not easy to pinpoint an exact origin for pasta. Because of its simple recipe, there have been versions of ‘pasta’ linked back to ancient times in various countries around the world; it’s a cheap and easy foodstuff that would have been made by people in different ways. But if we generally accept that pasta…

Serves: 6 Casseroles can seem difficult to veganize because many recipes call for cans of “cream of something” soup. Step 3 of this recipe gives you an easy way around that! • 1 large head broccoli• 3 carrots• 260g (9.1 oz) dried pinwheel pasta• 135g (4.7 oz) frozen peas• 2 tbsp vegan butter• 2 tbsp all-purpose flour• 590ml (20 fl oz) unsweetened non-dairy milk• ½ tsp garlic powder • ½ tsp salt• ¼ tsp black pepper• 165g (5.8 oz) vegan cheddar cheese shreds• 40g (1.4 oz) panko bread crumbs 1 Prepare the veggies. Preheat the oven to 175°C/350°F/Gas 4. Cut the broccoli into florets. Slice the carrots into thin coins. 2 Cook the pasta. Bring a large pot of salted water to a boil over high heat. Add the pasta and…

Lewis Hamilton With seven world championships under his belt, Formula 1 racing driver Lewis Hamilton is one of sport’s most outspoken advocates of veganism, regularly taking to his Instagram page to talk about its benefits. In 2020 he told Men’s Health: “I have more energy; I’m so much more productive” as a result of his plant-based diet. Venus Williams As a former world no. 1 in both singles and doubles tennis, Venus Williams is considered to be one of the sport’s all-time greats. She has been eating vegan for over a decade, following a diagnosis of auto-immune disease Sjögren’s Syndrome. The star, whose sister Serena also follows a largely plant-based diet, has her own vegan protein brand, Happy Viking. Chris Smalling Former Manchester United player Chris Smalling went vegan in…

Serves: 12-14 With a vanilla sponge and a simple coconut cream, you can easily dress this cake up for birthdays and other occasions or pair it down to eat any day of the week! Dry ingredients: • 270g (9.5 oz) unbleached plain flour• 1.5 tbsp baking powder• ½ tsp bicarbonate of soda• 160g (5.6 oz) coconut sugar• ½ tsp salt Wet ingredients: • 250ml (8.4 fl oz) plant-based milk• 105ml (3.5 fl oz) neutral-tasting oil (such as rice bran oil)• 80ml (2.7 fl oz) good-quality maple syrup• 1 tsp apple cider vinegar• 1.5 tsp vanilla extract• 1 flax egg (1 tbsp flaxseed meal mixed with 2½ tbsp water or plant-based milk) Toppings: • Whipped coconut cream (see recipe)• Your choice of berries• Edible flowers 1 Preheat oven to 180°C/355°F/Gas 4…

A simple yet decadent vegan chocolate cake that’s moist, ultra-chocolatey, and basically everything you could want in a chocolate cake (but completely dairy-free!). • 400g (14.1 oz) all-purpose flour• 410g (14.4 oz) granulated white sugar• 45g (1.5 oz) natural, unsweetened cocoa powder NOT Dutch Process• 2 tsp bicarbonate of soda• 1 tsp salt• 180ml (6 fl oz) vegetable oil• 2 tsp white vinegar• 2 tsp pure vanilla extract• 480ml (16.2 fl oz) water, room temperature For the vegan chocolate buttercream: • 450g (15.8 oz) vegan butter, softened to room temperature• 840g (29.6 oz) powdered (icing) sugar• 85g (3oz) natural unsweetened cocoa powder• 160ml (5.4 fl oz) unsweetened non-dairy milk, room temperature• 4 tsp pure vanilla extract 1 Preheat the oven to 175°C/350°F/Gas 4 and prepare three 6-inch or two 9-inch…

Serves: 4 Make a batch of these sweet treats at the start of the week – they make perfect additions to lunchboxes for kids as they return to school. • 200g (7oz) Moo Free Original• 85g (3oz) pretzels• 2 pinches sea salt flakes 1 Line a couple of baking trays with parchment paper. 2 Break up the chocolate and place it into a glass bowl; melt over a saucepan of simmering water, making sure the bowl doesn’t touch the water. 3 When the chocolate is melted, use a spoon or fork to drop pretzels into the bowl. As each one is fully coated, remove it and place onto the baking tray. 4 Sprinkle the pretzels with sea salt. Place the trays into the fridge for around 20 minutes, or until…

8 prizes to be won Giveaway worth over £500! Can an app actually make you happier? Win this and find out! Many of us look for happiness outside of ourselves. The fancy house, the well-paid job, the attractive partner. If we can just keep on improving those things, we’ll be happy right? Well, to an extent… Our happiness is partially dependent on our external circumstances, but science shows us that if we want to get happier, we can have 4x the impact if we look inside ourselves. How we think, feel and act matters much more than what we have. While the thrill of shiny new possessions dulls with time, lasting happiness can be found only by changing how we think about the world. It begins in our minds.. and the…

Serves: 6 You need large tomatoes for this, so use the beef tomatoes that are about 6cm wide. You might only find them when they are in season, but you can swap the tomatoes for peppers if that is the case. • 6 large beef tomatoes• 3 tbsp olive oil, plus extra for drizzling• 1 medium onion, finely chopped• 1 tsp tomato purée• 1 x 250g pouch of Merchant Gourmet Spicy Mexican-Style Grains• Small handful of parsley, finely chopped• Small handful of coriander, finely chopped• Zest and juice of 1 lemon• Salt and black pepper To serve: • Green salad 1 Preheat the oven to 200°C (180°C fan)/400°F/Gas 6. 2 Cut the tops off the tomatoes and carefully scoop out the soft pulp into a bowl, chopping up any larger…

Serves: 4 small cups A warming cup of Arabic coffee is the perfect excuse to sit down with a sweet, flaky piece of aromatic baklava and a gossip with friends and family. • 6 tbsp freshly ground coffee• 4 cardamom pods 1 Pour generous 2 cups (500ml/18 fl oz) of water into a small saucepan and bring to the boil. Remove from the heat and stir in the coffee grounds. Crush the cardamom pods with the side of knife to crack them open and stir them in too. 2 Return the pan to the heat and bring to just under the boil. Remove from the heat and stir. Repeat once more before removing from the heat. • Recipe from Middle Eastern Sweets: Desserts, Pastries, Creams & Treats by Salma Hage is published…

Serves: 5 If you haven’t made chimichurri before, now’s your time to try it! Popular in Argentinian cuisine, chimichurri is made in both green and red variations. The base usually includes fresh parsley, cilantro (coriander), garlic, onions, red wine vinegar, and olive oil. For the chimichurri sauce: • 3 garlic cloves, peeled• 15g (0.5 oz) roughly chopped sweet onion• 80ml (2.7 fl oz) red wine vinegar• 120ml (4 fl oz) olive oil• 40g (1.4 oz) fresh cilantro (coriander)• 90g (3.1 oz) fresh parsley • Salt• Black pepper For the veggies: • 1 red onion, cut into ½-inch half-moons• 1 medium zucchini (courgette), cut into ⅓-inch rounds• 1 medium summer squash, cut into ⅓-inch rounds• 2 bell peppers, cut into ½-inch strips• 1 tbsp olive oil (if sautéing instead of grilling) 1…

Vegan chocolatier Mummy Meagz (mummymeagz.com) has launched its famous Chuckie Egg into Asda stores all year round, meaning fans no longer have to wait until Easter time to get their hands on it. The egg has become a popular Easter treat amongst vegans; the new year-round version has changed the recipe slightly to include a creamy ‘milk’ chocolate shell, instead of the dark chocolate used previously. Made using rice milk and cocoa, the egg has become the first crème egg to be available in supermarkets throughout the year. The eggs are free of palm oil, and use fondant to create the famous yellow and white filling. Meagan Boyle, the long-time vegan animal activist who founded Mummy Meagz along with her daughter Willow, said: “Whether you are vegan, reducing your dairy…

A brand new free-from trifle has arrived in the UK, making its debut in Tesco. Over the Spoon (overthespoonuk.com) has created what they are calling the world’s first dairy-free, gluten-free and vegan trifle available in supermarkets. The brand, previously named Freaks of Nature, has created the Creamy Strawberry Trifle, alongside three other dessert options: Zingy Lemon Cheesecake, Chocolate Fudge Pudding and Belgian Chocolate Mousse. All products are vegan, as well as being gluten-free. Tim Wild, UK Managing Director, said: “Desserts are the sweetest way to make a change for the planet. Our mission is to create favourite desserts that taste sublime and just happen to be dairy freed! A no compromise experience is the only way to get more people making the swap to dairy freed more frequently. Over the…

Research carried out by Eating Better (eating-better.org) has found that plant-based ready meals are the fastest growing category across ten UK supermarkets. The study looked at ready meals available to buy online in Tesco, Morrisons, Asda, Waitrose, Ocado, Co-op, Iceland, Sainsbury’s, Aldi and Marks & Spencer in March 2021, and found that of 2318 products, 267 were plant-based. This shows that it’s the fastest growing category – up 92 per cent since 2018. The data also confirms that plant-based meals are cheaper per portion than meat meals at most retailers, a change from last year when they were the most expensive ready meal options at several supermarkets. Anna Taylor OBE, Executive Director of Food Foundation, said: “This year’s survey from Eating Better shows some encouraging progress being made by the…

What is selenium? Selenium is a mineral which plays an important role in in the body. The nutrient acts as an antioxidant in protecting the body from damage caused by free radicals and reduces the risk of infection. Selenium is also important for healthy thyroid function, cataract prevention, immune support, cardiovascular protection, as an anti-inflammatory and in pregnancy and prenatal care. The body often obtains this nutrient through the diet. How much selenium do I need? The amount of selenium that each person needs daily depends on their age. The recommended dietary allowance for adults 19+ years of age is 55 micrograms daily. Women who are pregnant and lactating require between 60-70 micrograms daily. Selenium deficiency has been implicated in several conditions including heart disease, immune system function, and reproduction.…

• Spooky season is upon us once more; join us for Halloween as we share plenty of recipe ideas• Being vegan is no obstacle to making really great pizza! Be inspired by our selection of recipes• Plus, celebrating seitan, sweet pie ideas, and easy breakfasts 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: 2-3 Keep it simple with this quick and easy pasta dish; the chilli flakes give it a warming kick! • 3 tbsp olive oil• 1 red onion, thinly sliced• 3 tbsp tomato paste• 1 tin crushed tomatoes• 2 tbsp balsamic vinegar• 1 tsp salt• 1 tsp crushed rosemary• 1 tbsp chilli flakes• 3 gloves garlic, crushed• 250g (8.8 oz) angel hair spaghetti 1 Cook spaghetti in a pot of salted boiling water until al dente. 2 For the sauce, fry the onion in olive oil. Add the tomato paste and fry with onion for 1-2 minutes. 3 Add the remaining ingredients and simmer for 10 minutes. 4 When the pasta is cooked, drain it and dress with generous olive oil and salt. 5 Stir pasta through the sauce and…

Confetti Cake Batter Birthday Cake Serves: 20-26 Accurately over the top, the title calls out the distinct cake batter flavour infused into every layer of this celebratory spectacle, complete with rainbow sprinkles and whipped cream frosting, of course. It’s just the right amount of “extra.” For the Cake Batter Ice Cream: • 80g (2.8 oz) all-purpose (plain) flour, divided• 700ml (1.4 pints) non-dairy milk• 200g (7oz) granulated sugar• 2 tsp vanilla extract• ⅛ tsp almond extract• ⅛ tsp salt• 2 tbsp vegan butter• 75g (2.6 oz) sprinkles For the Frosting Swirl and Topping: • 225g (7.9 oz) vegan butter• 480g (16.9 oz) confectioners’ (icing) sugar• 1 tsp vanilla extract• 2 tsp blue matcha or spirulina, for colour (optional)• 2-3 tbsp non-dairy milk For the Funfetti Cake: • 115g (4oz) vegan…

Layers of decadent vegan chocolate cake filled and frosted with Oreo buttercream. The ultimate dairy-free cake for Oreo lovers! For the vegan chocolate cake: • 400g (14.1 oz) all-purpose flour• 410g (14.4 oz) granulated white sugar• 45g (1.5 oz) natural, unsweetened cocoa powder (not Dutch Process)• 2 tsp baking soda• 1 tsp salt• 180ml (6 fl oz) vegetable oil• 2 tsp white vinegar• 2 tsp pure vanilla extract• 480ml (16.2 fl oz) water, room temperature For the Oreo buttercream: • 450g (15.8 oz) vegan butter, room temperature• 720g (25.4 oz) powdered (icing) sugar• 4 tsp pure vanilla extract • 2 tbsp coconut milk, room temperature or any non-dairy milk• 18 Oreo cookies, filling removed To decorate: • Colourful vegan sprinkles• A few whole Oreos 1 To make the vegan chocolate cake:…

Serves: 10 The ruffle décor is super easy to achieve, you will just need a large petal piping tip. You can keep the colour all one shade or gradually colour the icing as you go from whites to shades of pink. Watch a video tutorial on how to decorate this cake at bit.ly/2SqS0NY For the vanilla cake: • 4 tbsp golden flax meal• 150ml (5 fl oz) hot water• 1 tbsp white vinegar• 240ml (8 fl oz) vanilla soya milk, or any milk alternative of your choice• 2 tsp vanilla extract• 300g (10.5 oz) cake flour, all-purpose is fine if you cannot get cake flour• 4 tsp baking powder • 170g (6oz) vegan butter• 300g (10.5 oz) granulated sugar For the American-style buttercream: • 335g (11.8 oz) vegan butter• 335g (11.8…

Makes: about 5 cups • 475ml (16 fl oz) soya milk• 455g (16oz) refined coconut oil, melted• 100g (3.5 oz) granulated sugar• ½ tsp xanthan gum• 2 tsp vanilla extract 1 Combine everything in a high speed blender and blend for about 20 seconds. 2 Pour into a clean container and refrigerate until cold. (We freeze it for under an hour just before whipping, but not so it is getting hard – if you freeze it to the point it starts to get chunks of frozen cream, this is too much). 3 Whip with a balloon whip attachment for about 3 minutes until soft peaks form. If you over whip the cream it will get grainy, so be careful to just whip to soft peaks. (Add a tablespoon of soya…

PlantBased WEEKEND MEAL OF THE MONTH Serves: 2 as a main A whole grain risotto providing more vitamins and minerals than a traditional Arborio rice risotto is particularly beneficial for digestive health and balancing blood sugar. This vibrant green dish is packed with B vitamins, iron, magnesium, antioxidants, fibre and protein due to the blanched beans, peas and leafy greens. Stirred though is a pesto-purée bursting with fresh garden greens, toasted seeds, lemon and a subtle umami flavour. For the risotto: • 2 tsp olive oil• 1 small leek, trimmed and finely chopped• 2 garlic cloves, minced/grated• 150g (5.2 oz) whole grain risotto rice, soaked for 6 hours or overnight• 800ml (1.4 pints) hot vegetable stock (or 800ml boiled water with 2 tsp bouillon powder)• 100g (3.5 oz) broad beans•…

Serves: 8 Try any combination of fruit that’s in season – a mixture of berries and starchier fruits like bananas, apples and pears works well. • Neutral oil, such as mild olive oil, or vegetable oil, for greasing• 500g (1lb 2 oz) mixed fruit, washed 1 Preheat the oven to 70°C/160°F/lowest gas mark or as low as your oven will go. Lightly grease an 8 × 12-inch (20 × 30-cm) roasting tray and spread a lightly greased piece of parchment (baking) paper in the tray. 2 Trim any larger pieces of fruit and remove leaves, pips, and stalks. Place the fruit in a saucepan and cover with a lid. Cook gently over a low heat for 10 minutes, until the fruit is soft but not yet broken down. 3 Transfer…

Serves: 4 One of the great things about this simple and easy dish is that if you don’t have spring greens available you can easily swap them for spinach or mustard leaves. • 400g (14.1 oz) potatoes (plus 300ml (10.1 fl oz) retained filtered water)• 1 onion, diced• 3 tbsp olive oil• ½ inch turmeric, peeled and grated• ½ inch ginger root, peeled and grated• 1 clove of garlic, minced• 1 tbsp garam masala• 250g (8.8 oz) spring greens, finely sliced• 1 tbsp mustard seeds 1 Boil the potatoes in filtered water until cooked. Drain and retain liquid. 2 Sweat the onion in olive oil in a wok or skillet. When translucent add in the turmeric, ginger, garlic and garam masala and about 50ml (1.7 fl oz) of the retained…

Serves: 4 Linda’s cooking was influenced by her love of Mexican food and these tacos make a great Mexican-style feast. Choosing plant-based food is a compassionate step that helps prevent cruelty and suffering in animals, so go for pulses, such as black beans, as a way of filling your protein needs. Great served with guacamole. • 2 tbsp extra virgin olive oil, plus extra to drizzle• 1 medium onion, peeled and finely chopped• 5 medium garlic cloves, peeled and crushed• 2 tsp ground cumin• 1 tbsp sweet smoked paprika• 2 x 400g tins of black beans, drained• 200g (7oz) ripe medium tomatoes, chopped• Sea salt and freshly ground black pepper, to taste To serve: • 8 taco shells or tortillas• 150g (5.2 oz) guacamole• 150g (5.2 oz) salsa, from a…

Serves: 4 Simmering tender lentils and chopped cauliflower in a subtly sweet, rich tomato sauce makes this meatless marvel both boldly flavourful and brilliantly nutritious. For the Sloppy Joes: • 1 tbsp olive oil• 1 yellow onion, finely diced• 1 red bell pepper, seeded and diced• 2 cloves garlic, minced• 455g (1lb) riced cauliflower• 300g (10.5 oz) cooked brown or green lentils• 1 (8-ounce [227g]) can tomato sauce• 240g (8.4 oz) ketchup• 2 tbsp tomato paste• 1 tbsp soy sauce• 1 tsp smoked paprika• ½ tsp salt To serve: • 4 hamburger buns• Sliced dill pickles 1 To make the Sloppy Joes, heat the oil in a medium skillet over medium heat. Add the onion, bell pepper, and garlic, and cook until soft and beginning to brown, stirring frequently, 4…

Serves: 6-8 This hearty bake tastes delicious thanks to all the herbs and the addition of maple syrup! • 750g (26.4 oz) butternut squash, peeled and cut into chunks• 400g (14.1 oz) parsnip, peeled and sliced into quarters lengthways• 4 cloves of garlic, crushed• 3 tsp ground coriander• 2 tsp ground cloves• 2 tsp ground cinnamon• 2 tsp chilli flakes• 2 tsp sea salt• 1 tbsp black pepper• 6-8 sprigs of thyme• 8 tbsp olive oil• 3 tbsp pure maple syrup (preferably golden colour for its delicate flavour) 1 Preheat oven 190°C/375°F/Gas 5. 2 In a large oven-proof dish, place the squash, parsnip and garlic. 3 Mix all dry ingredients together in a bowl and add the oil and maple syrup. 4 Stir fully, pour over the vegetables and toss…

Serves: 4 Why buy a tin of refried beans when you can make your own for less, and they taste a whole lot better? Snack packs of four small avocados tend to be more economical than individual ones, and are just the right size for salads. • 300g (10.5 oz) drained tinned black beans, liquid reserved, or cooked dried black beans reserving 4 tbsp of the cooking water• 1 small red onion, halved• 1 large garlic clove• Juice of ½ lime• 2 tbsp olive oil• 2 tsp chipotle chilli paste• 1 tsp ground cumin • 1 tsp ground coriander• 4 soft corn tortillas• ½ Romaine lettuce, shredded• 2 small avocados, pitted, peeled and sliced• 125g (4.5 oz) dairy-free alternative feta cheese, crumbled• Sea salt and freshly ground black pepper• Salsa, to…

Serves: 4 Chocolate cake in less than 15 minutes? Yes, please! These individual cakes are perfectly sized for a quick treat. They are easy to make, and since you eat them directly out of the mug, there are even fewer dishes to clean afterward. For the frosting: • 125g (4.4 oz) powdered (icing) sugar• 75g (2.6 oz) vegan butter• ½ tsp vanilla extract• ⅛ tsp salt For the cakes: • 50g (1.7 oz) cocoa powder• 70g (2.4 oz) all-purpose (plain) flour• 100g (3.5 oz) granulated sugar• ½ tsp baking powder• ½ tsp salt• 75g (2.6 oz) unsweetened applesauce• 175ml (6 fl oz) unsweetened non-dairy milk• 1 tbsp vanilla extract 1 Make the frosting. In a medium bowl, combine the powdered sugar, butter, vanilla, and salt. Use a hand mixer to…

How long have you been vegan, and what made you make the change? My culinary journey started around 8 years ago. I was cooking plant-based and gluten-free dishes at Wellness Retreats which naturally transcended into my own life. For me, I prefer to call myself plant-based – where our food comes from; how it’s grown; sourcing sustainably and seasonally is much more important than a product just having the vegan label. What would you cook a die-hard omnivore to sway them to a plant-based diet? I think the main issue with meat-eater is the misconception that it won’t ‘fill them up’ or have ‘much flavour’, my Stuffed Truffle Cashew-Cheese Courgette Flowers, followed by my Korean Feast and finished with my Custard Parcels from my new book Celebrate will definitely change…