Tabla de contenidos para December 2021 en PlantBased

Hello, It’s hard to believe that we’ve reached the end of another year, but I’ve done all the calculations and can confirm that yes, December is upon us once again. Looking back over this year, we’ve had to dig deep and continue to draw on a resilience that many of us might not have realised we had 2 years ago. Lockdowns became such a normal part of life that it was hard to imagine life without them. I know I’m not alone in hoping that as we move into a new year, we can continue to put these challenges behind us. But before we reach the end of the year, we have a festive season to contend with. Last year was disappointing for a lot of people who weren’t able…

One of the most commonly used spices on the planet, ginger also has a host of health benefits. It originated in Southeast Asia and is produced from the rhizome (underground part of the stem) of the plant. It’s commonly used to add flavour in cooking and baking, in dishes such as curries and gingerbread. Ginger contains gingerol, a phenol phytochemical that research has found can have powerful anti-inflammatory and antioxidant effects. The spice may also help to alleviate the symptoms of a cold, and is also believed to relieve nausea and sickness, though no solid research currently supports this. Buy it in root form or as a ground powder in most food shops.…

Vegan chocolate favourite NOMO (nomochoc.com) has added to its festive offerings this year, with a new advent calendar and a chocolate reindeer. Joining the range is a Premium Caramel advent calendar; filled with 24 caramel-filled drops to open, with a full-sized caramel bar for a Christmas Day surprise. Priced at £10, the Premium calendar joins the classic advent calendar in the range, which contains a creamy choc or caramel and sea salt chocolate behind each door, and is priced at £5. The Creamy Choc Reindeer, designed as a vegan stocking-filler, is filled with cookie dough and provides a fun festive character option for anyone who can’t enjoy a dairy chocolate option. Last year’s new addition, Caramel Choc Drops, make a return to the range. Jacqueline Tyrell, Brand Manager at NOMO,…

Teapigs Pick n’ Mix Box With 24 tea temples, this box will make a great gift for the tea obsessive in your life. Customise the gifts by picking the blends you want, and personalise the box with the message of your choice. From £17.99, teapigs.co.uk 1 Tree Cards Winter’s Glow Festive Pack Plant trees and feed bees this Christmas; each pack of 10 recycled cards comes with 10 trees planted and 10 bee-friendly flower seed tokens. Created by a vegan-powered team who have now planted over 250,000 trees with their eco cards and gift wrap! £13.99, 1treecards.com Tracklements The Cheese Collection Containing Apricot & Ginger Chutney, Apple & Cider Brandy Chutney, Caramelised Onion Marmalade, and Green Tomato Chutney, this is the perfect gift for any cheese lover. Load up the…

Makes: 12 These crispy mini baskets can be enjoyed as a pretty first course or as tasty nibbles with pre-dinner drinks. You can cook the ‘baskets’ in advance and fill them later just before serving. You can buy the wonton wrappers at some large supermarkets, oriental stores and delis or online. • Olive oil, for brushing• 12 wonton wrappers• 1 large ripe avocado, peeled, stoned (pitted) and diced• Juice of ½ lime• 125g (4.4 oz) vegan Greek yoghurt• 1-2 tbsp sweet chilli sauce• 6 tbsp Ketchup Pico de Gallo (see tip)• Chopped coriander (cilantro), to garnish 1 Preheat the oven to 200°C (180°C fan)/400°F/Gas 6. Lightly brush a 12-hole mini muffin tin (pan) with oil. 2 Press a wonton wrapper down into each pan to make a basket shape, lining…

Serves: 2 generously This warming winter roast is comforting, balanced and so easy to make. Perfect for serving on Boxing Day, to use up those Christmas leftovers. Delicious alone, or served with gravy. • 4 parsnips, peeled and sliced into 4cm (1½in) pieces• 2 sweet potatoes, peeled and sliced into 4cm (1½in) pieces• 1 red onion, peeled and quartered• Drizzle of sunflower oil• Generous pinch of dried sage• 180g (6oz) vacuum-packed cooked chestnuts• Handful of cranberries (fresh or frozen)• Zest of ¼ unwaxed orange, grated• Generous pinch of sea salt and black pepper 1 Preheat the oven to 190°C/375°F/Gas 5. 2 Place the parsnips, sweet potatoes and red onion into a deep roasting pan, ensuring they do not overlap. Drizzle with sunflower oil and scatter over the sage. Roast in…

Serves: 4-6 Every family makes their own version of roast potatoes but you should definitely try out these ones which have a really crispy exterior and soft and buttery interior, with a hint of fresh lemon. • 4-6 starchy potatoes, such as Maris Piper, peeled and halved• 3 tbsp extra-virgin olive oil• 1 tsp paprika• Sea salt• Juice of ½ lemon 1 Preheat the oven to 200°C/400°F/Gas 6. 2 Place the potatoes in a large stockpot with 2 litres of water and 1 tablespoon of salt. Bring to a boil over high heat, then reduce the heat to medium and simmer for 5 minutes. 3 Drain the potatoes and toss vigorously in a colander until they are dry and start to develop a fluffy exterior. 4 Transfer the potatoes to…

Serves: 4 Sage is given a star treatment, crisped up in oil and salted so the leaves taste as addictive as potato chips. Make extra as they’ll disappear as you cook them, thanks to curious, meddling snackers casually walking by. • 560g (20oz) cubed honeynut or butternut squash• 5 tbsp extra-virgin olive oil• Kosher salt and freshly ground black pepper to taste• 15 to 20 fresh small to medium sage leaves 1 Preheat the oven to 220°C/425°F/Gas 7. Line a sheet pan with foil. 2 Place the squash cubes on the prepared sheet pan and toss with 3 tablespoons of the olive oil, salt, and pepper. Roast until golden and crispy around the edges, 20 to 25 minutes, tossing halfway through. 3 Meanwhile, in a small cast-iron skillet, heat the…

Makes: 10 Make these fun doughnuts for a festive sweet treat. • 125g (4.4 oz) plain flour• 100g (3.5 oz) granulated sugar• 1 tsp baking powder• 20g (0.7 oz) cocoa powder• ¼ tsp salt• 175ml (5.9 fl oz) plant milk• 3 tbsp melted vegan butter• 1 tsp vanilla extract For the glaze: • 60g (2oz) Moo Free Original• 2 tbsp unsalted vegan butter To top: • 4-6 candy canes, crushed You will also need: • Doughnut mould 1 Preheat the oven to 180°C/350°F/Gas 4, and spray doughnut mould with oil spray. 2 Add the flour, sugar, baking powder, cocoa powder and salt to a large bowl, and whisk until mixed. Pour in the milk, melted butter and vanilla and mix well. 3 Spoon the batter into the doughnut mould. Don’t…

Makes: 6-8 drinks What better way to celebrate the New Year than with bubbles? • 1 (750ml/25 fl oz) bottle rosé Champagne, chilled• 480ml (16.2 fl oz) strained fresh pink grapefruit juice (from 3 grapefruits) chilled, plus 1 grapefruit, sliced, for garnish 1 Fill six to eight Champagne flutes or coupe glasses halfway with rosé Champagne (see Top Tip), then top with pink grapefruit juice. Garnish with grapefruit slices and serve. • Recipe reprinted with permission from Maman: The Cookbook by Elisa Marshall and Benjamin Sormonte with Lauren Salkeld. Copyright © 2021. Photographs by Linda Xiao. Published by Clarkson Potter, an imprint of Penguin Random House TOP TIP Pouring Champagne (or any bubble beverage) at an angle helps to minimize the foam in the glass.…

Serves: 4 In Eastern Europe it is tradition at New Year to have these whole lentil dishes. The green discs of lentil represent little coins and a wish for wealth in the year ahead. This is a wonderful centrepiece to a meal, regardless of your guests’ needs, as it is both gluten-free and vegan, as well as filling and delicious. • 4 tbsp vegetable oil• 1 tsp cumin seeds• 1 onion, roughly chopped• 1 cube frozen crushed garlic or 3 garlic cloves, crushed• 2 cubes frozen crushed ginger or 2 thumbsized pieces fresh ginger, peeled and grated• 1 bay leaf• 1 fat green chilli, sliced• 800g (1lb 12oz) canned green lentils, drained• 1 tsp ground turmeric• 1 tbsp garam masala• 1 tsp ground cumin• 400g (14oz) canned chopped tomatoes• 1½…

Serves: 4-6 These little crispy pieces of joy would be a great snack to serve at a dinner party, as they are the perfect finger food. And they stay crisp for a couple of hours after frying, so you could make up a batch and still have time to get yourself ready before your guests arrive! • 300g (10.5 oz) split white urud dal lentils• 150g (5.5 oz) onion, roughly chopped• 2.5cm ginger, roughly chopped• 2 green long thin Indian/bird’s eye chillies or 3 large green chillies, roughly chopped• A few stalks of coriander (cilantro), roughly chopped• Leaves picked from 3 stalks of curry leaves• 2 tsp salt• ¼ tsp coarsely ground black pepper• ¼ tsp garlic powder• 3 tbsp water• Oil, for deep frying 1 Soak the lentils for…

Serves: 6-8 Za’atar is an actual wild herb, but it also refers to a toasty, herby, zesty mixture made from Middle Eastern spices, some combination of za’atar, dried thyme, oregano, sumac, and toasted sesame seeds. • 3 tbsp extra-virgin olive oil• 1 (450g/16oz) pizza dough (store-bought is fine), at room temperature for at least 30 minutes and up to 3 hours (this makes it easier to work with)• ¼ tsp garlic powder• 2 tbsp za’atar 1 Preheat the oven to 230°C/450°F/Gas 8. Grease a sheet pan with 1 tablespoon of the olive oil and set the dough on top. Use your fingers to press the dough so it stretches out almost to the corners of the pan. It’s OK if it’s a little thick. (This is not thin-crust pizza you…

Serves: 4 Boiling and then roasting a swede whole like a ham is great fun and really suits its meaty texture. The intense flavour of this root works well with a sweet mustard glaze, while scoring the swede with a diamond pattern and studding it with cloves infuses the heart of the vegetable with a rich spiced aroma. • 1 swede, peeled• 1 carrot, roughly chopped• 1 celery stick, roughly chopped• ½ onion, roughly chopped• 1 tsp cider vinegar• 2 bay leaves• 1 tsp mustard seeds• 1 cardamom pod• 1 star anise• ½ tsp black peppercorns• ½ tsp sea salt• 1 tbsp cloves For the glaze: • 50ml (2 fl oz) orange juice• 2 tbsp maple syrup• 1 tsp Dijon mustard• 1 tsp wholegrain mustard• ½ tsp sea salt 1…

Makes: 1 This family friendly creamy festive drink tastes just like Christmas, a perfect drink for the festive month. You will love it! • 180ml (6 fl oz) almond milk (or any plant based milk)• 2 drops vanilla extract• 1 tsp Schwartz mixed spice• ½ tsp of sweetener of your choice• Rum (optional – add a few drops to your serving glass) 1 Add all the ingredients into a blender, and blend for about 1-2 minutes until it’s foamy, and all the sugar has dissolved. 2 Transfer into a saucepan and heat for 2-3 minutes. 3 Serve in a pretty glass with a sprinkle of mixed spice. • Recipe by Neelam Kapadia, thali.blog, @thali.blog…

Serves: 4 Traditionally, einer is a perfect winter drink. It’s infused with warming spices and is enough to keep you warm and toasty for the night. • 1L (1.7 pints) water• 4 tbsp sugar• 2 tbsp ground cinnamon• 1 tbsp ground caraway• 2 cinnamon sticks• 3 tbsp cornflour (cornstarch)• 100g (3.5 oz) shelled walnuts, chopped, to serve 1 Mix the water, sugar and the spices in a saucepan. Bring to the boil, then reduce the heat and simmer for 15 minutes. 2 Mix the cornflour with a little cold water, then stir into the spice infusion. Stir constantly until the mixture thickens slightly. 3 Strain and serve in glasses, topped with chopped walnuts. 4 Alternatively, you can chill it in the refrigerator after straining and serve over ice as a…

Serves: 2 A little bit of festive fizz! Sweet clementine juice with lovely bubbly ginger beer and lots of mint and ice is a wonderful celebration drink. This also works well with blood oranges when they’re in season. • Juice of 2 clementines• 2 tsp sugar• 1 tsp vanilla extract• A few drops of orange blossom water or orange extract• 500ml (16.9 fl oz) ginger beer• Handful of mint• Lots of ice 1 Juice the clementines and add to a jar along with the sugar, vanilla and orange blossom water. Stir to combine. 2 Pour into two glasses then top up with ice. 3 Pour in the ginger beer and stir in the fresh mint. • Recipe from My Vegan Year: The Young Person’s Guide to Going Plant-Based by Niki…

Serves: 4 Without the milk to play with, this one can get seriously rich, so fortunately these will last you all week in the fridge. You can try making the honeycomb yourself, but it’s a bit fiddly and you can pick it up in the supermarket. We’d really recommend frozen raspberries too, for a little sweetness. • 150g (5.5 oz) good-quality dark chocolate• ½ tsp vanilla essence• 110ml (3.7 fl oz) aquafaba – chickpea (garbanzo bean) liquid from the can• 70g (2.5 oz) caster (superfine) sugar• 80ml (3 fl oz) coconut cream Garnish: • Frozen raspberries• Mint• Honeycomb 1 Place a heatproof bowl over a pan of water and bring the water to a gentle simmer. Break the chocolate into pieces in the bowl, add the vanilla essence and allow…

Serves: 2 Fried bananas with a katsu crunch and toffee sauce… irresistible. • 50g (2oz) plain flour• 150ml (5 fl oz) vegetable oil, for frying• 40g (1.5 oz) panko breadcrumbs• 2 bananas, sliced in half• 2 scoops salted caramel ice cream For the toffee sauce: • 20g (0.7 oz) vegan butter• 1 heaped tbsp sugar• 2 tbsp coconut milk• A pinch of sea salt 1 Start by making the toffee sauce. Place the vegan butter and sugar in a saucepan (nonstick) over a medium heat and stir until it starts to turn an amber colour. Carefully pour in the coconut milk; it will be bubbly but just continue to whisk continuously. Cook until the sauce thickens, adding salt to taste. Set aside and keep warm. 2 In a bowl, whisk…

Serves: 2 Traditionally, a compote is a dessert of fruit cooked in a sweet syrup. This style is to let the fruit itself shine by adding just a hint of maple syrup and vanilla. Enjoy! For the compote: • 125g (4.4 oz) fresh or frozen raspberries• 1 tbsp pure maple syrup• ¼ tsp vanilla extract For the mousse: • 2 ripe avocados, halved and pit removed• 60ml (2 fl oz) coconut cream• 60ml (2 fl oz) canned, full-fat coconut milk• 3 tbsp unsweetened cacao powder or cocoa powder• 3 tbsp pure maple syrup• 1 tsp vanilla extract• Pinch of kosher salt 1 To make the compote, combine the raspberries, maple syrup, and vanilla in a small saucepan over medium heat. Bring to a boil, stirring well and often with a…

Serves: 4 Also called salpicón de Baudilia after the creator, believed to be the descendant of slaves, the centuries-old original recipe of this refreshing drink from the western Colombian city of Popayán is said to have used shaved ice from the snow caps of the Puracé volcano, southeast of the town, which was sold in the city prior to refrigeration. • 5 lulos• 440g (1lb) crushed ice• 440g (1lb) blackberries, mashed and frozen• 400g (14oz) white sugar• 250ml (8 fl oz) orange juice• 340g (12oz) guanabana (soursop) pulp• 1 orange, cut into wedges, to serve 1 Cut the lulos in half and extract the pulp with a spoon, reserve in the refrigerator. 2 In a large mixing bowl, mix the crushed ice with the frozen blackberries and lulo pulp. Add…

Serves: 2-3 Maftoul is a Palestinian grain, a giant couscous, made from cracked wheat and bulgur flour. It has a sophisticated nutty and chewy flavour to it. It’s more forgiving than couscous because even with a little too much broth or water, it retains its firm texture. • 50g (1.7 oz) pumpkin seeds• 3 tbsp olive oil• 250g (8.8 oz) Maftoul• 1 tbsp balsamic vinegar• 1 tbsp apple cider vinegar• 1 tbsp zaatar• 1 pomegranate, deseeded• Few sprigs of mint, chopped 1 Preheat oven to 180°C/355°F/Gas 4 or if convection oven to 160°C/320°F/Gas 3. 2 Place the pumpkin seeds in 2 tablespoons of olive oil and roast for 15 minutes. Set aside. 3 Place the Maftoul in a large saucepan full of boiling water. Cook for about 15 minutes. Drain…

Serves: 2 Have you tried adding fruits to fried rice? Try this vibrant and delicious Dragon Fruit Fried Rice today! It’s so easy to make, and the colour immediately makes you happy. The recipe is vegan, gluten-free, and packed with crunchy veggies and nuts. • 90g (3.1 oz) chopped green beans or veggies of choice• 125g (4.4 oz) pan-fried tofu and seasoned with salt• 30g (1oz) frozen corn• 500g-750g (1.1-1.6 lb) cooked rice• 35g (1.2 oz) dragon fruit flesh only, frozen and drained of the liquid• 35g (1.2 oz) toasted cashews• Salt, to taste• Fried shallots for garnish optional• Oil, for cooking 1 In a heated wok with oil, sauté green beans, pan-fried tofu, and frozen corn for a minute or so over medium-high heat. Then season with salt and…

Makes: 12 small bars This is essentially a set coconut rice pudding heavily laced with Oreo cookies. Delicious! • 150g (5.3 oz) short grain rice such as sushi rice, pudding rice or Arborio• 200ml (6.7 fl oz) unsweetened coconut milk, stirred well so cream is incorporated• ½ tsp Himalayan pink salt• 1 packet Oreo cookies (roughly 20) 1 Line a 20 x 20cm baking tin with greaseproof paper. 2 Rinse the rice in several changes of water until it runs clear. This is important to rid the rice of excess starch that can make it stodgy rather than fluffy. Place in a medium saucepan and add the coconut milk, 160ml (5.4 fl oz) water and the salt. Stir to combine. 3 Bring to a quick boil, then pop on the…

Makes: 24 Cookies These cookies are made using teff flour which comes from the world’s smallest grain. • 225g (8oz) teff flour• ½ tsp fine sea salt• ¼ tsp cinnamon• 115g (4oz) vegan butter, softened• 120g (4.2 oz) creamy almond butter• 120ml (4 fl oz) real maple syrup• 120ml (4 fl oz) coconut oil, melted• 1 tsp pure vanilla extract• 80g (2.8 oz) dried sour cherries• 70g (2.4 oz) almonds, chopped• 2 tbsp brown flaxseeds 1 Preheat the oven to 175°C/350°F/Gas 4. Line two baking sheets with parchment paper. In a mixing bowl, combine the teff flour, salt and cinnamon. Add the butter, almond butter, maple syrup, coconut oil, and vanilla and stir until the mixture comes together as a soft dough. 2 Add the cherries, almonds, and flaxseeds and…

Serves: 1 This simple recipe needs just two saucepans and a little bit of time. For the rice pudding: • 100g (3.5 oz) pudding rice• 600ml (1 pint) coconut milk• 60g (2.1 oz) sugar• ½ tsp mixed spice• Pinch of nutmeg For the compote: • 100g (3.5 oz) rhubarb• ½ an orange• 20g sugar• 10ml water 1 First, make the rice pudding. Place the rice in a saucepan, then stir in all the other ingredients. Cook on a low simmer for 45 minutes or until the rice is soft. Be sure to stir regularly. 2 Next, make the compote. Start by chopping the rhubarb into 2cm chunks. Then with a sharp knife remove 2 slices of peel from the orange. Place the rhubarb and orange peel in a saucepan with…

Serves: 4 A hearty porridge is a great way to start the day! Swapping your traditional oats for quinoa means your breakfast contains a complete protein that is packed with vitamins and minerals. • 200g (7oz) quinoa• 400ml (14oz) tin light coconut milk• 120ml (4 fl oz) plant milk• 2 tbsp maple syrup Toppings: • Banana, sliced• Walnuts, roughly chopped• Poppy seeds 1 Add all of the ingredients (except the toppings) to a saucepan. Bring to a simmer over a medium-high heat and cook for 15-20 minutes, until the quinoa is cooked. It should be thick and creamy. 2 Top with banana and walnuts and sprinkle over poppy seeds. • Recipe by PlantBased in-house chefs.…

1 Sheese Melting Sheesy Bake Flavoured with spring onion and garlic, this bake is perfect for just a casual cheesy snack or a festive party. £3.75, Sainsbury’s 2 The Skinny Food Co. High Protein Vegan Cheese Shaker A perfect substitute for any cheese, this parmesan-style alternative is high in protein, and will elevate any dish. £2.79, theskinnyfoodco.com 3 Ilchester Vegan Festive Selection Load up your cheeseboard with this selection of four cheeses: Melting Mature, Blue Cheeze, Mexicana® Vegan Spicy Cheeze, and Applewood® Vegan. £6, Waitrose, Sainsbury’s & Vegan Kind Supermarket…

Plant-based pizza pioneer One Planet Pizza (oneplanetpizza.com) has launched a new range of Thin and Crispy pizzas, featuring the UK’s first vegan Hawaiian pizza to be stocked in retail. The new bases replace the previous thick crust range, with each recipe topping the base with extra virgin olive oil and stone-baked for premium authenticity. The new Hawaiian pizza is topped with moreish, realistic THIS™ Bacon Lardons, winners of a Great Taste Award 2021. In addition to the collaboration with THIS™, One Planet Pizza has also revamped its Spicy Peppernomi, using jackfruit pepperoni slices from Jack&Bry. The full range also includes three other varieties: Roasted Mediterranean Vegetable, Three Cheeze Margherita, and Gluten-Free Three Cheeze Margherita. Joe Hill, co-founder of One Planet Pizza, says: “Using awesome pizzas to encourage planet-positivity, we’re here…

Morrisons’ (morrisons.com) Christmas selection for 2021 includes some traditional starter options, made vegan-friendly. The supermarket is offering Oven Roast Mushroom Pâté (£4), made with oven-roasted mushrooms, vegan soft cheese and cream, alongside Vegan Smoked Salmon & Cream Cheese (£4), using carrot smoked with sushi nori, and paired with vegan soft cheese, basil potatoes, spinach and caper berries. Elsewhere in the range are No-Pigs in Blankets, Parmentier Potatoes and a Vegan Deli Platter, as well as two main options: Vegan Vegetable Wellington and Roast Joint with Herb and Onion Stuffing. Sweet options include a Vegan Strawberry Trifle, Raspberry & Gin Jelly Shots, and Gingerbread Mince Pies. Items are available in the lead up to Christmas, with the Trifle and No-Pigs in Blankets arriving on 21st December.…

Serves: 8 with sides Following the instructions in this recipe will make a realistic-looking roast; if this isn’t your speed, you can always mould the shape into a large featureless lump. Mmmm, roast featureless lump, just like Mum used to make! • 300g (10.5 oz) vital wheat gluten• 2 tbsp torula yeast or mushroom seasoning• 300g (10.5 oz) firm tofu• 350ml (11.8 fl oz) aquafaba from tofu or tinned cannellini beans or chickpeas (or water)• 1 tbsp white vinegar• 200g (7oz) vegan stuffing mix• 2 tbsp dairy-free butter• 4 large wet yuba skins (refrigerated soft bean curd sheets)• Vegetable oil, for brushing For chicken-style flavour: • 2 tbsp white miso paste• 2 tbsp canola oil• 2 tbsp chicken-style stock powder• 1 tbsp soy sauce• 2 tsp onion powder• 1 tsp…

Serves: 30-50 (makes 1 Kransekake) The Kransekake (in Norwegian) or Kransekage (in Danish) translates to ‘wreath cake’, and is a traditional treat eaten at celebrations such as New Year’s Eve, Norway’s Independence Day, and Christmas. It tastes very similar to marzipan, except that it’s baked and deliciously chewy, so is perfect for all the marzipan fans out there. Don’t forget to add some candy and treats to the centre for a lovely surprise for your guests at Christmas! For the Ginger and Orange Cookies: • 150g (5.2 oz) vegan butter (at least 75% fat content)• 120g (4.2 oz) dark muscovado (soft brown) sugar• ¼ tsp salt (optional)• 2 tsp black treacle (molasses)• 2 tbsp aquafaba• 2 tbsp ground ginger• ¾ tbsp ground cinnamon• ¼ tsp ground cloves• Finely grated zest…

The Guildford Ski Slope  guildfordskislope.co.uk Located in the grounds of Christ’s College, Guildford, this dry slope is open to anyone aged 5 years or older, and offers skiing, snowboarding, and a separate slope for donutting. Ski Bearsden  skibearsden.co.uk With one of the most advanced dry slope facilities in Britain, Bearsden Ski Club in Glasgow has a main alpine slope, two nursery slopes and a freeride slope for boarders and freeriders. Ski-Kidsgrove  ski-kidsgrove.co.uk With two 90 metre slopes, Ski-Kidsgrove in Stoke on Trent offers lessons and freestyle sessions, as well as free taster ski lessons on open days.…

Serves: 1 How do you say Happy New Year in Gaelic? Bliadhna Mhath Ùr! This cocktail should bring plenty of Hogmanay cheer – but, remember, it doesn’t need to be the 31st of December to drink it. Obviously you can increase quantities to make more of this cocktail to share with your guests. • 3 tbsp marmalade• 200ml (6.7 fl oz) herbal tea (choose your favourite)• 1 clementine, juiced• 50ml (1.6 fl oz) whisky – roughly, a double dram• 5-6 ice cubes, enough to fill your whisky glass 1 Scoop your marmalade into a large mug. 2 Get the kettle on, then make a cup of your favourite herbal tea and once it’s steeped, pour over your marmalade and stir until combined. 3 Let that cool. Squeeze the juice from…

Serves: 4-6 What is a New Year’s Eve buffet without a cracking dip? This creamy, nutty, garlicky dip will go down a treat amongst your guests, served with some grilled flatbreads and crudités. • 5 garlic cloves, coarsely chopped• 2 tbsp red wine vinegar• 1 tbsp sea salt• 60g (2.1 oz) chopped walnuts• 450g (15.8 oz) day-old white bread, crusts removed, coarsely chopped• 120ml (4 fl oz) extra-virgin olive oil, plus extra for serving 1 In a food processor, blend the garlic, vinegar and salt to a paste. Use a spatula to scrape down the sides. Add the walnuts and pulse until the mixture becomes mealy (be careful not to over-process). 2 Place the bread in a colander in the sink and pour about 480ml (16 fl oz) hot water…

Makes: 12 These mini filo tarts are easy to whip up for your New Year’s buffet. • 2 leeks• 1 butternut squash• 4 cloves garlic• 1 roll filo pastry quartered• Large pinch salt• ½ tsp coriander• 1 tsp mixed spice• 1 tsp fresh thyme• Large pinch pepper• 1 tsp olive oil 1 Preheat the oven to 180°C/350°F/Gas 4. 2 Slice the leeks (leaving 1 or 2 slices aside to garnish at the end) and squash, roughly chop and peel the garlic cloves and drizzle in olive oil and salt and roast for 25 minutes. 3 Quarter the sheet of filo pastry and using a non-stick muffin tray, add one thin quarter and brush with olive oil then layer with another two sheets. Repeat until you’ve filled 12 of the muffin…

Makes: 215g (7 ½ oz) This traditional Gujarati recipe for chutney is so versatile: it can be used to accompany snacks (farsans) or can be part of a thali. But take note: a little goes a long way! • 120g (4.2 oz) chopped coriander (cilantro)• 75g (2.7 oz) chopped garlic scapes or 3 garlic cloves• 2 green chillies, stems removed• Salt, to taste 1 Place all the ingredients in a blender and blitz to a smooth paste. Add 2-3 tablespoons water if needed. 2 Green garlic chutney can be stored in an airtight container in the fridge for up to 5 days. You can make a larger batch by doubling the quantity – it also stores well in a zip-top bag in the freezer. • Extract credit: From Gujarat with…

Serves: 1 Cinnamon is a flirty little friend that can elevate any dish, savoury or sweet. Research shows that cinnamon helps regulate blood sugar by improving sensitivity to the hormone insulin, which in turn enables the body to use glucose (sugar) more efficiently and prevent crashes. Ashwagandha (optional) helps the body adapt to stress, which is why it is known as an adaptogen. • 240ml (8 fl oz) coconut milk, from a carton• 160ml (5.4 fl oz) water• 1 tbsp unsweetened cacao powder or cocoa powder• 1-2 tsp pure maple syrup, depending on preference• 1 tsp vanilla extract• 1 tsp ground ashwagandha (optional)• ½ tsp ground cinnamon• Pinch of kosher salt 1 Whisk the coconut milk and water together in a small saucepan and place over medium-low heat. Bring to…

Makes: 1 big mug (2 small mugs) You never forget the first time you have an orange hot chocolate, and we’ll always be bewildered by the fact it isn’t a regular on every café’s menu. It’s simple to make, plus now you can actually do something with the orange you get at the end of your stocking every year! • 325ml (11 fl oz) Good Hemp Oat + Hemp Milk• 1 tbsp cacao powder• 2 tbsp juice from a fresh orange• 2 tsp maple syrup• To decorate: Dairy-free whipped cream, grated dark chocolate, orange zest 1 In a saucepan on a medium heat add the milk, cacao powder and orange juice and whisk together until smooth. 2 Heat for 4-5 minutes or until the milk starts to steam. 3 Pour…

Serves: 2 Ginger, cinnamon, and black pepper spice up this tea to give you the boost you need by mid-afternoon – all while fighting inflammation. There’s so much flavour brimming in one spicy cup. • 946ml (1.6 pints) unsweetened non-dairy milk• 1 vanilla bean• 3 tbsp (60g) pure maple syrup• 4 black tea bags• 1 tsp ground cinnamon, plus more for serving (optional)• ½ tsp ground ginger• ½ tsp ground nutmeg• ½ tsp ground allspice• ¼ tsp ground cardamom• ¼ tsp ground clove• ⅛ tsp black pepper• Coconut Whipped Cream (see recipe) for serving, optional 1 Pour the milk into a medium saucepan and heat over high heat. Slice the vanilla bean lengthwise and use the knife to scrape the vanilla seeds into the milk. Stir to combine. Heat the…

Serves: 6 This gorgeous fruity crumble is both vegan and gluten free! • 3-4 PersiMon®, sliced and in ¼• 2 tbsp maple syrup• 1 tsp cinnamon For the topping: • 175g (6.1 oz) oats• 50g (1.7 oz) oat flour• 100g (3.5 oz) almonds, chopped• 1 tsp cinnamon• 120g (4.2 oz) maple syrup• 40g (1.4 oz) vegan butter/margarine, melted 1 Preheat the oven to 160°C (fan)/180°C/355°F/Gas 4. 2 Chop the PersiMon® into slices and then chop them into ¼ pieces. Arrange in a baking dish, pour over the maple syrup and sprinkle over the cinnamon. Stir together. 3 Make the topping: stir together the oats, oat flour, chopped almonds and cinnamon. Pour in the maple syrup and melted vegan butter/margarine and stir well to form a crumble topping. 4 Spoon the…

Serves: 4 We cook the peaches in healthy oil and unrefined sugars for an anti-inflammatory treat with a boost of vitamin C. For the peaches: • 2 tsp coconut oil• 680g (1.5 lb) peaches, pitted and thinly sliced• 3 tbsp (60g) pure maple syrup• 1 tsp ground cinnamon• ½ tsp salt• ¼ tsp ground cloves For the coconut whipped cream: • 230g (8.1 oz) canned coconut cream, chilled• 85g (3oz) pure maple syrup• ½ tsp pure vanilla extract • Ground cinnamon, for garnish• Mint leaves, for garnish 1 To make the peaches, melt the coconut oil in a deep sauté pan over medium heat. Add the peaches, maple syrup, cinnamon, salt, and cloves and mix well. Cook, stirring frequently, until the peaches are softened and turn a dark amber brown.…

Serves: 4-6 This vegan chocolate chip no churn ice cream is fully dairy-free, made with all plant-based ingredients and can be made in just five minutes. • 330g (11.6 oz) can sweetened coconut condensed milk• 120ml (4 fl oz) dairy-free half and half (see note)• 35g (1.2 oz) Dutch processed unsweetened cocoa powder• 2 tsp pure vanilla extract• 360ml (12 fl oz) dairy-free heavy cream• 85g (3oz) dairy-free dark chocolate chips 1 In a small bowl, combine the condensed coconut milk, dairy free half and half, cocoa powder, and vanilla extract. 2 In a separate bowl, whip dairy-free heavy cream until stiff peaks form. 3 Fold heavy cream into the condensed milk mixture, and whisk any remaining lumps out. Fold in chocolate chips. 4 Pour ice cream into a freezer…

Serves: 4 Bomba rice is a short-grain variety that is traditionally used in paella. The saffron and smoked paprika give the classic look and taste of the beloved Spanish dish. • 100g (3.5 oz) butter beans• 1L (1.7 pints) filtered water (makes stock)• 1 onion, medium chopped• 3 garlic cloves, minced• 1 Spanish pepper, diced• 100g (3.5 oz) plum tomatoes• 4 tbsp olive oil• 250g (8.8 oz) Bomba or Calasparra rice• ½ tsp smoked paprika• Pinch saffron threads• ¼ tsp salt• Black pepper to taste• 100g (3.5 oz) mixed vegetables – peas and green beans• 50g (1.7 oz) cut artichokes (optional)• 1 lemon, juice 1 Soak the butter beans in filtered water overnight. The following day drain and place 1L (1.7 pints) of filtered water with the butter beans in…

How long have you been vegan, and what made you make the change? I’ve been vegan since 2015. I am an ultra-endurance athlete and I learned that many athletes are vegan. But the real change came when I watched Cowspiracy. It completely opened my eyes about what’s going on in the world. What would you cook a die-hard omnivore to sway them to a plant-based diet? I’m pretty traditional, I’d probably make a lentil shepherd’s pie with a load of veg or a tofu Thai curry. Where is your favourite vegan restaurant? Anna Loka in Cardiff. The food is wonderful and the staff are great. What are your Christmas must-haves? My mother and father have gone plant-based, and my mother makes nice plant-based meatballs and meatloaf. The must-have for me…

Making Medicine with Wild Plants Workshop 4th December – Bristol - £60 (plus booking fee) This course with Grow Wilder includes a foraging walk to discover the different healing plants, and time to blend the herbs to create botanical infusion blends. healingweeds.co.uk/wild-foraging-in-bristol Vegan Treats Workshop 12th December – Glastonbury - £85 Learn how to make healthy, sugar-free and dairy-free treats to take home and inspire you to bake in a new way, at Rie’s Retreat, a luxury bed and breakfast. Lunch included in price. riesretreat.co.uk Rochdale Vegan Market 18th December – Riverside - Free A great chance to pick up any last minute festive gifts and snacks at this vegan market. This is a climate positive event, with a tree planted for every stall holder attending. veganmarkets.co.uk…

Should I take a multivitamin on a plant-based diet? Can I get everything I need from a plant-based diet? A plant-based diet is an excellent source of vitamins and minerals. However, there are some nutrients that are either not provided by plants or are found in very small quantities. These include vitamin B6, B12 and choline, besides iodine, iron and calcium and vitamin D. Iodine, for example is found in fish and seaweed and is essential for healing, brain and thyroid function. Meanwhile iron, which is important for energy production and regulates immunity, is found in small quantities in green leafy vegetables. In addition, no single plant-based food provides a complete spectrum of amino acids, known as a complete protein. How can I fill nutritional gaps? A nutritionally complete plant-based…

Greedy Vegan Subscription Box A plant-based protein box offering meat and fish alternatives, delivered straight to your door, inspiring your cooking with recipe cards. A great way to try new products and start your plant-based journey! From £18.99, greedyvegan.uk Good Hemp Good Gut Feeling Two new snacks bars from Good Hemp, available in Peanut, Hemp Heart + Cocoa, and Hazelnut + Hemp Heart. Both rich in omega-3, they are also a source of protein, and are gluten-free and low in sugar. £18 (box of 12), goodhemp.com Doughlicious Chocolate Peppermint Snackable Dough These bite-size balls of ready-to-eat cookie dough from Doughlicious are made with dark chocolate and a peppermint crunch, making them the perfect festive snack! If you can bear to share them, they’ll make a great stocking filler. £2.49, doughlicious.co.uk MOMA Raspberry, Chia &…

Serves: 6 French onion soup is a classic and very common in Montreal. This version includes mushrooms, which make for a heartier bowl. • 2 tbsp extra-virgin olive oil• 2 red onions (about 620g/1.3 lb), very thinly sliced• 2 garlic cloves, chopped• 420ml (14.7 fl oz) dry red wine• 35g (1.2 oz) all-purpose flour• 1.9 L (3.3 pints) vegetable broth• 675g (1.5 lb) cremini mushrooms, trimmed and sliced• 25 fresh thyme sprigs, tied together in a bouquet, plus fresh thyme leaves for garnish• 1 tbsp dried thyme• 1 tbsp fine sea salt• ¼ tsp freshly ground black pepper 1 Heat the olive oil in a large pot over medium heat. When the oil is shimmering, add the red onions, reduce the heat to low, and cook, stirring frequently and covering…

Serves: 6-8 You may be tempted to just use some gravy granules but if you have some time we highly recommend you try out this recipe for your Christmas dinner. You can even make it in advance and heat it up again on the day! • 2 tbsp rapeseed oil• About 100g (3.5 oz) large chestnut or open cap mushrooms, roughly chopped• 200ml (6.7 fl oz) red wine• 1 medium onion, roughly chopped• 1 medium carrot, halved lengthways and thickly sliced• 1 celery stick, roughly chopped• About 1 tsp plain flour• About 500ml (17 fl oz) hot light vegetable stock (or water)• 2 bay leaves• 1 large spring of thyme• 1 tbsp strong coffee (espresso or similar)• 1 tbsp tamari or soy sauce• Sea salt and black pepper 1 Heat…

Serves: 4-6 This recipe is for all the people who think they don’t like Brussels sprouts. The sprouts are crispy and have just the right balance of sweet and salty (swoon). We encourage you to bring this dish to your next holiday gathering and convert your friends and families into loving these little sprouts. They are that good. • 350g (12.3 oz) Brussels sprouts, trimmed and halved• 125g (4.4 oz) pecans, roughly chopped• 3 garlic cloves, minced• 3 tbsp coconut oil, melted• 1 tbsp pure maple syrup• ¾ tsp kosher salt• ¼ tsp freshly ground black pepper 1 Preheat the oven to 200°C/400°F/Gas 6. Use a large cast-iron skillet or line a large baking sheet with parchment paper or a silicone baking mat. 2 Combine the Brussels sprouts, pecans, and…

Serves: 6-8 This stuffing from River Cottage is packed full of wintery flavours that you want at Christmas time, such as sage, thyme and hazelnuts. • 500g (17.6 fl oz) fresh of vac-packed chestnuts• 2 tbsp rapeseed or olive oil• 1 onion, finely chopped• 1 head of celery, tough outer stems removed, finely chopped• 12 plump prunes, stoned and roughly chopped• 6-8 sage leaves, chopped• A couple of sprigs of thyme, leaves picked• A small bunch of parsley, leaves picked and chopped• 100g (3.5 oz) fresh (or stale) breadcrumbs• 50g (1.7 oz) hazelnuts, roughly bashed, and/ or pumpkin seeds (optional)• Sea salt and black pepper 1 If you are preparing whole chestnuts from scratch, make a small slit in the skin of each one, then blanch in boiling water for…

Makes: about 30 biscuits These simple yet effective gingerbread folk are sure to raise a smile among young and old alike. They can be strung up across a window or around the Christmas tree as an attractive edible decoration. Make sure you bake the gingerbread until it is quite crisp, otherwise the figures will bend and break once strung together. • 1 x quantity of vegan gingerbread dough (see recipe)• A little plain (all-purpose) flour for dusting, if needed To decorate: • 1 x quantity of Vegan Royal Icing (see recipe) Special equipment: • Gingerbread figure cutter(s)• Piping bag fitted with a small nozzle• Long length of ribbon or thick strong thread 1 Make the gingerbread dough of your choice. Roll out the chilled dough on sheets of baking parchment…

Makes: 8 Nuts and seeds are real powerhouses of nutrients and therefore form the basis of these bars. They team beautifully with dark chocolate, which packs a hefty polyphenol punch. Perfect after exercise or anytime you want a nutritious treat. • 125g (4.4 oz) mixed seeds (or any combination of sunflower, pumpkin, sesame and flaxseeds)• 100g (3.5 oz) mixed nuts (or any combination of almonds, cashews, Brazil nuts and pecans), roughly chopped• 25g (0.8 oz) ground flaxseed• 25g (0.8 oz) rolled oats• 1 tsp vanilla extract• ½ tsp cinnamon• 75ml (2.5 fl oz) golden, agave or maple syrup• 50g (1.7 oz) dark chocolate (at least 70 per cent cocoa) 1 Preheat the oven to 180°C/fan 160°C/Gas 4. Meanwhile, line a 900g loaf tin (18 x 6 cm) with baking paper.…

Makes: 2 This is a refreshing alcohol-free mocktail which is bursting with fruity flavours – the watermelon and basil are fresh-tasting alternatives to the traditional lime and mint mojito. • 750g (1.6 lb) watermelon• 10g (0.3 oz) fresh basil• 2 tbsp sugar syrup• A pinch of Maldon salt• 1 lime, juiced (plus lime slices for garnish)• Ice 1 In a blender, add the watermelon and blitz until smooth – then pass this through a sieve to remove any pips. In two tall highball glasses start with a handful of basil leaves in each, 1 tbsp of sugar syrup and a pinch of Maldon salt, then muddle these together using a muddler (or similar) to break down the basil leaves and infuse the flavours. 2 Then add lime juice, fill the…

Serves: 4 Generally, chutney is made with fresh ingredients such as garlic or fresh herbs, but when those are not available, you can also use gram flour (besan). A besan chutney is always served with Methi na Gota because of its unique flavour profile. • 60g (2oz) gram flour (besan)• 50g (1.7 oz) plain full-fat yoghurt (plant-based)• 1 tsp sugar• ¼ tsp ground turmeric• Salt, to taste• 570ml (20 fl oz) water• 1 tbsp oil• 1 tsp mustard seeds• Pinch of asafoetida• ½ tsp cumin seeds• 6-8 fresh curry leaves• 1-2 green chillies, stems removed and sliced• 3 tbsp chopped coriander (cilantro), to garnish 1 Put the gram flour, yoghurt, sugar, turmeric and salt in a bowl and whisk well until there are no lumps. Add the water and whisk,…

Giveaway worth £1895 One lucky winner will win a short online course with Natural Chef – Vegan Nutrition for Everyday Living. There are many health rewards to consuming a vegan diet, such as healthy blood pressure, increased energy levels, reduced risk of heart disease, diabetes and specific types of cancer. Many who are following an exclusively plant-based diet are unnecessarily consuming highly-processed meat alternatives. With careful planning, you can thrive on tasty and nutritious vegan foods. You’ll learn the foundations of a healthy vegan diet, how to detox naturally and safely, hormonal health for vitality, the therapeutic power of foods, what ‘organic’ really means, and so much more! 30 runners up will also win a Vegan Immunity Bowl Workshop with Adria Wu, Sunday Brunch presenter. Learn how to build a…

Makes: 4 drinks When entertaining at home, we love to ladle this cider straight from the stove, which has the added benefit of filling the house with the most comforting aroma. • 1.4 L (2.4 pints) apple cider• 8 cinnamon sticks• 2 whole star anise• 1 tsp ground cinnamon, plus more for serving• ½ tsp ground ginger 1 In a small saucepan, heat the apple cider over low heat until slightly warm, about 5 minutes. Add 4 of the cinnamon sticks, the star anise, ground cinnamon, and ginger and stir to combine. Increase the heat to medium-high and bring to a gentle boil, then reduce the heat to low. 2 Ladle into mugs or glasses straight from the pan. Garnish with cinnamon sticks and a sprinkle of cinnamon. • Recipe…

Makes: 1 This is a twist on the White Russian made famous by Jeff Bridges’ the Dude in The Big Lebowski, which is in turn a twist on the Black Russian, a particularly punchy classic cocktail of vodka and coffee liqueur. • 20ml (0.7 fl oz) vodka• 20ml (0.7 fl oz) coffee liqueur• 25ml (1 fl oz) Grind House Blend Espresso• 150ml (6 fl oz) oat milk• Glass: large latte glass or mug 1 Pour the vodka, coffee liqueur, your shot of espresso, and a dash of cold milk into your glass or mug and give it a quick stir. 2 Steam your milk, just like you would when making a coffee. You’re looking for that flat white ‘microfoam’ that’s thicker and lighter than milk, but not the froth you…

Makes: 12 This brownie is the perfect combination of rich, chocolate-y intensity without being too dense and sticky. The protein-rich nut butter provides the oil, and the starchy sweet potato binds everything together. As well as being high in fibre, sweet potatoes contain antioxidants and vitamins A, C and B6. It’s a sweet vegan miracle, naturally. • 1 medium sweet potato (250g/8.8 oz), baked flesh• 115g (4oz) peanut or almond butter, microwaved for 10-15 seconds to soften it• 1 tsp vanilla extract • 150ml (5 fl oz) maple syrup• 50g (1.7 oz) plain flour• 50g (1.7 oz) cacao powder• 80g (2.8 oz) dark chocolate chips• 1½ tsp bicarbonate of soda• ¼ tsp sea salt 1 Preheat your oven to 190°C (170°C fan)/375°F/Gas 5. Place your sweet potato on the top…

Serves: 2 Japanese food is full of extraordinarily simple yet delicious flavour combinations, and that extends to sweets as well. One of the most classic and delicious of these combos is kuromitsu and kinako: black sugar syrup and toasted soy flour. Kuromitsu is made from kokutō, or black sugar – not actually black, of course, but very dark brown, with a rich aroma of liquorice and dried fruits. Kinako is simply dried soybeans, toasted until nutty, then ground to a powder. It tastes a bit like peanut butter. • 20g (0.7 oz) dried soybeans• 150g (5oz) glutinous rice flour• 4 tbsp icing (confectioner’s) sugar, sifted, plus more, for dusting• 150ml (5 fl oz) water• Cornflour (cornstarch), for dusting• 4 tbsp very dark brown sugar, such as Japanese kokutō, dark muscovado…

Serves: 6 Sun-kissed broad beans and peas scattered over creamy risotto cooked in white wine, olive oil and chopped garlic cloves. • 125g (4.4 oz) broad beans (or if 500g/17.6 oz) broad bean pods, fresh)• 100g (3.5 oz) peas (or if 250g/8.8 oz garden pea pods, fresh)• 3 tbsp extra virgin olive oil• 1 onion, chopped• 3 garlic cloves, chopped• 200g (7oz) risotto rice• 200ml (6.7 fl oz) dry white wine• 1L (1.7 pints) vegetable stock• Pistachio, avocado or pumpkin seed oil for drizzling (optional) 1 Remove the broad beans and garden peas from their pods and set to one side. 2 Heat the oil in a large, non-stick saucepan. Add the onion and garlic. Allow the onion to soften. 3 Stir in the rice and coat in the oil.…