Tabla de contenidos para February 2022 en PlantBased

Hello, Welcome to the February issue. Though I am sure a mention of Valentine’s Day might have some of you cynics rolling your eyes, at PlantBased, we just can’t resist celebrating love whenever we get the chance. And I don’t just mean romantic love; let’s normalise telling all the people in our lives that we love them. Something I read on Instagram this month has stayed with me: “Everything we say at funerals should be said at birthday parties instead. We leave so much love unspoken.” Tell the people you love them that you do! So with Valentine’s in mind, we have some ideas for a delicious meal at home, as well as some edible gifts, and a gift guide for if you do want to splash out and treat…

Magnesium on a plant-based diet Why is magnesium important? Magnesium has been named Viridian Ingredient of the Year 2022. Few people realise the mammoth role magnesium has in the body, and for this reason, it is often referred to as the spark of life. As the body cannot make magnesium, it is a mineral that must be provided by the diet. It is vital for normal nerve and muscle function, whereby it is considered useful to produce energy, facilitate how the body uses glucose and also recover from exercise. Magnesium assists in the production of hormones and so it is important during puberty, the reproductive years and menopause, furthermore it assists in the formation of cerebral signalling agents and so it may influence mood and behaviour. What are the best…

Serves: 4-6 Rich and chocolatey baked oats with a soft and chewy texture, topped with cooling yoghurt and fresh berries. This make-ahead brunch dish is naturally vegan, gluten-free and wholesome. • 2 ripe bananas • 2 tbsp chia seeds• 360ml (12.1 fl oz) plant-based milk• 2 tbsp maple syrup • 200g (7oz) oats• 25g (0.8 oz) cacao powder• 1 tsp baking powder• A pinch of salt• 20g (0.7 oz) + 10g (0.3 oz) cacao nibs• 20g (0.7 oz) + 10g (0.3 oz) chocolate chips• To serve: coconut yoghurt, fruit, melted chocolate 1 Preheat the oven to 180°C (160°C fan)/350°F/Gas 3 and lightly grease an ovenproof dish (approx. 20cm x 16cm or equivalent). 2 Add 1 banana to a large mixing bowl and mash well. Chop the other banana into small…

Serves: 6 Lovingly make a batch of this deeply delicious charred carrot soup to start your romantic meal this Valentine’s Day. • 910g (2lb) carrots, peeled and chopped into 1-inch (2.5cm) chunks• 3 tbsp neutral oil• Kosher salt• 455g (1lb) celery, chopped into 1-inch (2.5cm) chunks• 455g (1lb) yellow onions, halved, peeled, and cut into1-inch (2.5cm) chunks• 6 tbsp shiro miso (white miso), plus more to taste 1 Heat the oven to 220°C/425°F/Gas 7. Combine the carrots, 1 tablespoon of the oil, and ¾ teaspoon salt on a rimmed baking sheet and mix. Combine the celery, onions, the remaining 2 tablespoons oil, and 1 teaspoon salt on another rimmed baking sheet and mix. Stick both pans in the oven and roast until the vegetables are fork-tender and dramatically browning in…

Makes: 12 Makes a batch of these cute heart-shaped cookies for your nearest and dearest this Valentine’s Day. • 75g (2.6 oz) dairy-free butter• 110g (3.8 oz) light brown sugar• 110g (3.8 oz) golden syrup• 1 tsp vanilla extract• 30g (1oz) almond butter• 80g (2.8 oz) plain flour• 140g (5oz) porridge oats• 1 tsp ground cinnamon• ½ tsp salt• 100g (3.5 oz) South African Raisins You will also need: • Heart shape cookie mould 1 Begin by adding the butter and light brown sugar to a bowl. Using a hand or electric whisk beat the two together until they’re creamy. 2 Next add the golden syrup, vanilla extract and almond butter and whisk again until combined. 3 Add the flour, oats, cinnamon and salt and combine and then finally fold…

Serves: 8-10 This is a lovely, slightly squidgy, very chocolatey loaf which just happens to be vegan. The predominant flavour is chocolate and a hint of banana, the coconut milk provides a richness and the desiccated coconut gives it a nice nubbly texture. Whether you are vegan or not, if you’re a fan of very chocolatey and moist cake, this is one for you! • 230g (8.1 oz) self-raising flour• 160g (5.6 oz) caster sugar• 160g (5.6 oz) soft light brown sugar• 60g (2oz) good quality dark cocoa powder• 1 tsp baking powder• 250ml (8.4 fl oz) tinned coconut milk• 90g (3oz) unsalted plant-based butter, melted (or same weight of vegetable oil)• 110ml (3.7 fl oz) soya or other plant-based milk• 130g (4.5 oz) very ripe banana, well mashed• 60g…

Makes: 40 Forget about sugary-sweet chocolate buttons, these giant-sized chocolate buttons are super-dark and moreish, and fab for grown-ups as well as kids. Top with two different combos of protein-rich nuts and energy-boosting dried fruits. • 100g (3.5 oz) vegan dark chocolate (70% cocoa solids), broken into pieces For a nutty topping: • 2 tbsp pistachio nuts, roughly chopped• 2 tbsp unblanched almonds, roughly chopped• 4 Brazil nuts, roughly chopped• 1 tbsp maple syrup• Zest 1 medium orange, finely grated For a super-fruity topping: • 6 ready-to-eat dried apricots, roughly chopped• 1 tbsp dried cranberries, roughly chopped 1 Line 2 baking sheets with baking parchment. Place a heatproof bowl over a pan of just-simmering water, making sure the bottom of the bowl doesn’t touch the water. Add the chocolate to…

Makes: 10-12 Impress your friends with these delicious ice cream sandwiches, with a choice of two fillings! For the chocolate chip cookies: • 130g (4.5 oz) oat flour• 100g (3.5 oz) coconut sugar• 1 tbsp maca powder (optional)• 1 tsp baking powder• ¼ tsp salt• 30g (1oz) coconut oil, not melted• 50ml (1.7 fl oz) coconut/almond/cashew milk• 1 tsp vanilla extract• 60g (2oz) vegan chocolate chips or chopped dark chocolate For the ice cream: • 1 can tinned coconut milk• 45g (1.5 oz) erythritol or light cane sugar (use maple syrup or other liquid sweetener for the chocolate ice cream flavour)• 60g (2oz) light tahini or cashew/sunflower butter (avoid peanut or almond butter as they will have a stronger flavour)• 1 tsp vanilla• Pinch of salt• 60ml-80ml (2-2.7 fl oz)…

Serves: 4 You can buy a duck alternative from the supermarket, but making it yourself is much better! • 2 tins of jackfruit• 1 tbsp flavour-neutral oil• ¼ tsp Chinese 5 spice• 1 tbsp low sodium soy sauce• 2 tbsp hoisin sauce or Peking duck sauce (check to make sure it’s vegan)• 1 pack of Chinese pancakes• Cucumber, sliced into matchsticks.• Spring onions, shredded 1 Drain the jackfruit and then give it a good wash. Squeeze as much water out of the jackfruit as possible using either your hands or a potato masher. 2 The easiest way to shred jackfruit is with your fingers. Grasp the core of the jackfruit between fingers and thumb of one hand and use your other hand to squeeze and squash the fibres, they will…

Serves: 4 The succulently sweet and slightly nutty taste of the Tenderstem® ramps up this easy tofu stir fry recipe. For the stir fry: • 220g (7.7 oz) Tenderstem® broccoli• 4 tbsp sesame oil• 100g (3.5 oz) cashew nuts• 2 carrots, thinly sliced into matchsticks• ½ Chinese cabbage, thinly shredded• 150g (5.2 oz) chestnut mushrooms, sliced• 3 spring onions, cut into thirds• 500g (17.6 oz) tofu, cut into bite-sized pieces• 1 red chilli, chopped small• 2 individual packs wok-ready rice noodles• Few sprigs of coriander, to garnish For the sauce: • 2 tbsp hoisin sauce• 2 tsp reduced-salt soy sauce• 1 tbsp sugar• 1 red chilli, deseeded and finely chopped• Juice of 2 limes, plus slices or wedges to serve• 3cm piece of ginger, diced• 2 cloves of garlic, finely…

Serves: 4 Crisp sweet potato slices, seasoned with garlic and rosemary; a perfect side dish. • 600g (21.1 oz) sweet potatoes• 2 tbsp plant-based butter, melted• 1 tbsp olive oil• 2 banana shallots, finely diced• 1 garlic clove, grated• 2 tsp fresh thyme leaves• Salt and pepper, to season 1 Preheat the oven to 200°C (180°C fan)/400°F/Gas 6. Finely slice the sweet potatoes 2 Mix together the melted butter and oil and use a little of it to grease a round oven-proof dish, large enough to fit the potatoes in snuggly 3 In a large bowl combine the remaining butter and olive oil, with the shallots, garlic and thyme. 4 Season generously with sea salt and plenty of freshly ground black pepper. Add the sliced potatoes and mix together so…

Serves: 10 This is a vegan take on a popular classic with a pastry base, zesty lemon curd filling and sweet meringue topping. Looks stunning and is timeless! For the base: • 100g (3.5 oz) coconut oil, melted, plus extra for greasing• 250g (8.8 oz) plain flour• 3 tbsp maple syrup For the lemon curd filling: • 6-7 medium lemons• 320g (11.2 oz) caster sugar• 90g (3.1 oz) cornflour (cornstarch)• Pinch of ground turmeric• 2 tbsp dairy-free butter/margarine For the meringue: • 100ml (3.3 fl oz) chickpea brine (aquafaba)• 100g (3.5 oz) caster sugar• 2 tsp cream of tartar• ½ tsp vanilla bean paste or vanilla extract 1 Preheat the oven to 180°C fan/200°C/400°F/Gas 6 and lightly grease a 23cm (9in) loose-based fluted tart tin with coconut oil. In a…

Makes: 10 The mix of flavours in these tacos blend so well; proof that food can be tasty and healthy! For the filling: • 150g (5.2 oz) pecan halves• 50g (1.7 oz) sun-dried tomatoes (soaked and hydrated)• 50g (1.7 oz) pitted green olives• ½ tsp pink Himalayan salt• 2 tsp smoked sweet paprika• 1 tsp garlic powder• 1cm piece of fresh ginger (finely grated) For the salsa: • 1cm piece of fresh ginger• ¼ red onion• Small handful fresh basil• 1 tomato• ½ red pepper• 30ml (1 fl oz) apple cider vinegar• 30ml (1 fl oz) tamari or liquid aminos• 50ml (1.6 fl oz) cold-pressed rapeseed oil For the cashew nut cheese: • 100g (3.5 oz) cashew nuts• 120ml (4 fl oz) filtered water• 10ml (splash) of apple cider vinegar•…

Serves: 4 The asparagus in this pâté is complemented beautifully by the paprika and lemon juice. • 25g (0.8 oz) sunflower seeds• 25g (0.8 oz) pumpkin seeds• 50g (1.7 oz) cashews• 250g (8.8 oz) asparagus• ½ tsp sweet paprika• 1 tsp lemon, juice• 2 tbsp olive oil• Pinch of salt 1 Soak the seeds and cashews in water for about 8 hours or overnight. Drain and place in a high-speed blender. Blend well. 2 Tail the asparagus and add the remaining ingredients until fine to form a pâté. 3 Serve the asparagus with crackers or toast. • Recipe by Edward Daniel© Ethivegan. For more recipes see ethivegan.com…

1 Flahavans Irish Quick Oats These handy porridge sachets are available in three flavours: Original, Red Berry and Apple, and Raisin and Cinnamon. £2.60, Waitrose 2 The Great BritishPorridge Co. Apple & Cinnamon Made using real fruit, this porridge is packed with flavour and is high in fibre – a great healthy breakfast choice! £3.99, thegreatbritishporridgeco.co.uk 3 Rollagranola Keto Warrior Fruit Granola Bursting with chunky nuts, seeds, blackcurrants and coconut, this granola is loaded with healthy fats from Brazil nuts and almonds. £4.99, rollagranola.com…

Brand Spotlight Meet Holy – a 100 per cent plant-gluten-free, organic meal plan company delivering fresh food cooked by some of the best vegan chefs in the UK. They are revolutionising the way your nutrition is delivered: through meticulously planned meal plans that contain the exact vitamins and minerals you need to thrive. The company’s philosophy is that everyone should introduce more plants into their diets, as they are the ultimate game-changer, providing energy and promoting excellent health. Holy researches, plans and crafts nutritionally-balanced, plant-based meals, counted to the milligram, then deliver straight to your door. Think of them as your personal chef and nutritionist, serving up breakfast, lunch and dinner, and snacks that feed your body with 100 per cent of its required nutrition. No guesswork, no worrying about…

Bumboo Toilet Tissue An eco-friendly toilet paper that is passionate about changing the world, Bumboo is made from 100 per cent super soft bamboo, and offers a sustainable alternative to trees, recycled paper and other natural wood pulps. £40 (48 rolls), bumboo.co.uk Alexandra Kay Time to Breathe Ceramic Diffuser This diffuser emits a fresh, fine mist of essential oil blend at the touch of a button, with ultrasonic vibrations that preserve the therapeutic properties of essential oils, and a soft LED light to add ambience to your room. £75, greenpeople.co.uk Tabitha Eve Reusable Menstrual Pad A handmade eco-friendly, plastic-free, reusable menstrual pad that can be used as an alternative to single-use plastic sanitary pads. Perfect for anyone on a low-waste journey. £9.99, oceanandbee.co.uk Sciiona Next Generation Moringa Moringa is one of…

Makes: 15-16 Rich and fudgy cake crumbs combined with deliciously chocolate buttercream rolled into balls and enrobed in dark chocolate – these cake balls are fun and easy to make. A great way to use up leftover cake and they are naturally vegan and gluten-free. • 1 x leftover vegan cake or banana bread• 100g (3.5 oz) vegan butter• 150g (5.3 oz) icing sugar• 30g (1oz) cacao powder• 170g (6oz) dark chocolate• To decorate: sprinkles, sugar cookies 1 Make sure the banana bread/cake is cool and sliced. Add the slices to a blender (you may need to work in batches) and blitz to a fine crumb. Pour into a large mixing bowl. 2 Add the butter to a blender and beat/whisk/blend until smooth with no lumps. Gradually add the icing…

Serves: 4 Always a winner, this delicious dinner is a great way to celebrate Valentine’s Day. For the rice: • 185g (6.5 oz) Jasmine rice• 200ml (6.7 fl oz) water For the curry: • 10 fresh asparagus (washed and ends cut off)• 4 tbsp pure Canadian maple syrup (preferably amber for its rich taste)• 325ml (10.9 fl oz) water• 12g (0.4 oz) fresh ginger, grated• 500g (17.6 oz) peeled sweet potatoes, chopped into 2cm pieces• 400ml (13.5 fl oz) low-fat coconut milk• 4 tbsp vegan green Thai curry paste• ½ tbsp maple sugar• ¼ chilli flakes• 2 tbsp lime juice• ¼ tsp sea salt• 90g (3.1 oz) roasted cashew nuts• Handful of fresh coriander, roughly chopped 1 Put the rice and water in the pan. Stir and bring to a…

Serves: 2 Chia pudding is simple to make, with very few ingredients and makes a perfect dessert or decadent breakfast. • 240ml (8 fl oz) unsweetened almond milk• 85g (3oz) chia seeds• 60ml (2 fl oz) freshly brewed coffee• 2 tbsp agave syrup• 2 tbsp cacao powder• Pinch of ground cinnamon For the toppings: • Unsweetened coconut flakes• Roughly chopped vegan chocolate 1 Put all the ingredients in a medium-size bowl and stir until well combined. 2 Tightly cover the bowl with plastic wrap and let it sit at room temperature for 15 minutes, until the mixture has thickened and becomes gel-like. 3 To serve, divide the chia pudding between two 4-ounce glasses (short and wide is best) or jars and top with coconut flakes and chopped chocolate. • Recipe…

Makes: 18 bars With sunflower seeds, almond butter and pecans these bars will give you an energy boost on the go! For the base: • 200g (7oz) shelled sunflower seeds, divided• 125g (4.4 oz) raw pecans• 180g (6.3 oz) almond butter• 60ml (2 fl oz) coconut oil, melted• 45g (1.5 oz) confectioners’-style erythritol or equivalent amount of liquid or powdered sweetener• 1 tbsp vanilla extract For the chocolate topping: • 60ml (2 fl oz) coconut oil• 50g (1.7 oz) unsweetened cocoa powder• 3 tbsp confectioners’-style erythritol or equivalent amount of liquid or powdered sweetener• 170g (6oz) sugar-free vegan chocolate chips 1 Make the base layer: Place 130g (4.5 oz) of the sunflower seeds, the pecans, almond butter, coconut oil, sweetener, and vanilla in a food processor and pulse until you…

Makes: 20 Chocolate and pears go really well together in these easy vegan brownies. A great dessert or afternoon-tea delight! You can also add a sophisticated twist by adding some coffee to enhance the rich flavour of the brownies. • 300g (10.5 oz) dark chocolate, roughly chopped or broken up• 200ml (6.7 fl oz) vegetable oil• 2 tsp vanilla extract• 300g (10.5 oz) soft light brown sugar• 2 cans (415g/14.6 oz) Del Monte® Pear Halves in Juice• 200g (7oz) plain flour • 100g (3.5 oz) ground almonds• Pinch of salt 1 Preheat the oven to 180°C/350°F/Gas 4 and line a baking tin 20 x 25cm with baking parchment. 2 Put the broken chocolate, oil, vanilla and sugar in a medium-large saucepan. Put over a low heat and melt together, stirring often,…

Makes: 10 Fudgy, chewy and chocolatey cookies with a brownie texture and cookie – these are the best of both worlds. With a gooey raspberry jam filling and pools of melting dark raspberry chocolate on top, these brookies (brownie cookies) are the best vegan, gluten-free and easy bake ready in 20 minutes. • 120g (4.2 oz) Divine Dark Raspberry Chocolate, chopped• 60ml (2 fl oz) sunflower oil• 130g (4.5 oz) caster sugar• 75ml (2.5 fl oz) water• 130g (4.5 oz) plain or gluten-free plain flour• 30g (1oz) cocoa powder• ½ tsp baking powder • A pinch of salt• 60g (2oz) raspberry jam• 40g (1.4 oz) Divine Dark Raspberry Chocolate, chopped small• Freeze-dried raspberries, optional• Flaky salt, optional 1 Preheat the oven to 180°C (160°C fan)/355°F/Gas 4 and line 2 baking…

There’s a podcast for just about everything, and that includes a whole bunch of fitness and wellbeing listens. Check these out if you’re looking for inspiration and information. No Meat Athlete Radio With over 400 episodes in its archive, No Meat Athlete Radio has covered everything from workout nutrition and running your first marathon, to relaxation and anxiety. Something for everyone! Hosted by Matt Frazier (the No Meat Athlete himself) and Ben Benulis, most episodes feature a guest doing something in the plant-based fitness world, providing advice and guidance to listeners. nomeatathlete.com No Bullsh*t Vegan Host Karina Inkster is busting myths about health and fitness on a vegan diet. Each episode she invites an expert guest to join her to provide fact-based information; previous guests have included bodybuilder Robert Cheeke…

Serves: 6 The crispy taro basket is filled with a delicious Kung Pao vegetables stir-fry and served on top of a bed of crispy noodles. This appealing dish is a crowd pleaser for parties or potlucks. For the taro basket: • 250g (8.8 oz) taro• 50g (1.7 oz) wheat starch, plus more for dusting• 3 tbsp hot boiling water or more• ½ tsp salt• 1 tsp sugar• ¼ tsp 5-spice powder• 25g (0.8 oz) coconut oil For the filling: • 2 garlic cloves• 3 dried chilli• 1 small carrot, sliced• 85g (3oz) tofu, cubed• 85g (3oz) King Oyster mushrooms, sliced• 85g (3oz) Konnyaku, sliced• 35g (1.2 oz) baby corn• 3 tbsp frozen peas• 3 tbsp roasted chestnut• 3 tbsp toasted cashew For the sauce: • 1 tbsp ShaoXing cooking wine•…

Prize worth £250! We are giving one lucky winner the chance to win a 2 night stay for two at a homely vegan bed and breakfast, courtesy of gift-matching service needi.co.uk Goats & Oats at Garside is set in the stunning Yorkshire Dales National Park. The winner will stay in a lovely spacious room with a super king size bed and en-suite, with fantastic north-facing views over the countryside towards Mallerstang and the small waterfall on the Pennine Bridleway route. All rooms have an en-suite, fridge, tea and coffee facilities and a hairdryer, as well as a 43” Smart TV with Netflix. Dogs are welcome! The prize includes: • 2 nights at Goats & Oats at Garside, including full vegan breakfast menu on both mornings.• 2 course vegan meal on…

Serves: 4 It’s warm and indulgent, while also feeling fresh and healthy. You can serve the rice on the side if you prefer, but we love stirring it into the curry, then spooning it into bowls and digging in. The mango chutney is optional, but we think you’ll regret not adding a big dollop. • 2 aubergines, cut into 3cm (1¼ inch) chunks• 1 tbsp olive oil• 350g (12oz) mushrooms (use any mix of mushrooms you like), sliced, small ones kept whole• 1 onion, finely sliced• 1 green chilli, finely sliced• 1 garlic clove, grated• Thumb-sized piece of fresh root ginger, grated • 2 tsp ground turmeric• 1 tsp black mustard seeds (optional)• 1 tbsp medium curry powder• 400ml (14 fl oz) can coconut milk• 1 lime, ½ juiced and…

Serves: 4 This is a famous Ayurvedic dish. It’s so soothing, it feels a bit like you’re hugging your soul when you eat it. Our top tip would be to make it on a Sunday and make enough to eat it again a day later when the flavours have developed and that Monday feeling has kicked in. • 2 tbsp coconut, sunflower or olive oil• 2 courgettes, chopped into 2 cm (¾ inch) chunks• Thumb-sized piece of fresh root ginger, grated• 1 tsp mustard seeds• 1 tsp fennel seeds• 1 tsp ground coriander• 2 tsp ground turmeric• 150g (5.2 oz) brown rice• 150g (5.2 oz) split yellow peas (or use red or green lentils)• 1.2 litres (2 pints) vegetable stock• 300g (10.5 oz) spinach• 150ml (5 fl oz) coconut yoghurt•…

Serves: 2 as a main or 4 as a side Watercress is a rich source of fibre and of crucial antioxidants, both vital for gut health, which in turn is linked to immunity and mental health. • 2 peaches• ½ head fennel• 1 bag (85g/3oz) bag watercress• 50g (1.7 oz) almonds, toasted and roughly chopped• 2 tbsp pomegranate seeds• Vegetable oil For the pickle: • 50g (1.7 oz) caster sugar• 100ml (3.3 fl oz) white wine vinegar• Pinch coriander seeds, toasted and lightly crushed• 1 star anise For the dressing: • 50ml (1.7 fl oz) extra virgin olive oil• 2 tsp chopped tarragon (or substitute for 1 tsp dried)• ½ tsp lemon zest• Squeeze lemon juice 1 First make your pickle by adding the sugar, vinegar, coriander and star anise…

Serves: 4-6 Make family meal times a little sweeter with this gluten-free friendly plum crumble that everyone will want to tuck into! • 600g (1.3 lb) plums• 50g (1.7 oz) caster sugar• 3 tbsp water• 250g (8.8 oz) FREEE Plain White Flour• 125g (4.4 oz) caster sugar• 25g (0.8 oz) demerara sugar• 150g (5.3 oz) vegan butter• 1 tbsp oats (gluten-free) 1 Preheat the oven to 180°C (160°C fan)/350°F/Gas 4. 2 Wash the plums and put them into a 1.5L/3 pint oven dish or wash and slice the plums, remove the stones and put them into your dish. 3 Add the caster sugar and water and stir to mix. 4 Measure the flour, caster sugar and demerara sugar into a mixing bowl. Slice the butter into lumps, add these to…

Serves: 2-4 This quick and easy guacamole is the perfect dip to enjoy with some vegetable crudites. • 2 avocados, peeled and pitted• 1 red onion, finely diced• 1 tsp garlic granules• 1 large tomato, de-seeded and diced• 1 lime, juice only• 1 handful fresh coriander, chopped• 1 red chilli, finely chopped 1 Mash the avocados, then add the red onion, garlic granules, tomato, lime juice, coriander and red chilli. Mix together to make the guacamole. • Recipe by PlantBased in-house chefs.…

Makes: 12 Try these truffles as a breakfast treat; they are a great way to start the day! • 150g (5.3 oz) dried figs• 60g (2oz) macadamia nuts• 30g (1oz) sunflower seeds• 1½ tbsp coconut oil• ¼ tsp nutmeg, freshly grated 1 In a chopper, pulse the figs until fine. Remove and place in a mixing bowl. 2 Place the macadamia nuts and sunflower seeds and pulse to a course consistency. Add to the mixing bowl. 3 Add the coconut oil and nutmeg, and using your hands, knead into a dough. Use both hands to break off the dough and gently shape into small round balls. 4 Serve immediately or place in the fridge and consume within the next few days. • Recipe by Edward Daniel© Ethivegan. For more recipes…

Serves: 1 Did you know that watercress freezes brilliantly for use in soups and smoothies? Next time you have a handful left over, pop it in the freezer ready to throw into your next smoothie. With a great flavour and fantastic nutritional properties this amazing leaf has to be a regular addition to your morning smoothie-making routine. • 35g (1.2 oz) watercress• 25g (0.8 oz) spinach• 65g (2.2 oz) fresh or frozen mango• 135ml (4.5 fl oz) pineapple juice To serve: • Small handful blueberries• ½ apple, cored and sliced• Sprinkling mixed seeds and nuts• Small handful goji berries 1 To make the smoothie simply place all ingredients into a high-powered blender or smoothie maker and blitz until smooth. Check the consistency is to your liking and add a little…

Makes: 30 bite-sized pieces This delicious sweet treat takes some time and effort so it’s well worth doing a large batch and freezing the extra in slices. • 365g (12.8 oz) coconut oil, plus extra for greasing• 750g (1.6 lb) raw cashews• 500g (1.1 lb) date paste (or simply deseed and mash Medjool dates)• 100g (3.5 oz) tahini• 400ml (14 fl oz) brown rice syrup• 100ml (3.3 fl oz) coconut milk• 150g (5.2 oz) raw cacao powder• Chia seeds, to serve 1 Grease a 26 cm x 36 cm (10½ inch x 14¼ inch) slice tin and line with baking paper. 2 To make base, melt 65g (2.2 oz) coconut oil over a heatproof bowl set over a saucepan of simmering water (don’t let the bowl touch the water). 3…

Serves: 2-4 Hummus is so versatile, you can have it with crackers and veggie sticks, lathered into sandwiches and wraps, topping for salad bowls or even on toast. Chickpea Hummus: • 1 tin (400g/14.1 oz) chickpeas• 3 tbsp olive oil, plus extra to serve• 3 tbsp lemon juice• 3 tbsp tahini• 1 clove of garlic• 1 tsp sea salt• ¼ tsp ground cumin Carrot Hummus: • 1 tin (400g/14.1 oz) chickpeas• 2 carrots, peeled and grated• 2 tsp vegan honey• 3 tbsp olive oil, plus extra to serve• 3 tbsp lemon juice• 3 tbsp tahini• 1 clove of garlic• 1 tsp sea salt• ¼ tsp ground cumin Green Pea Hummus: • 1 tin (400g/14.1 oz) chickpeas• 300g (10.5 oz) frozen green peas, lightly cooked or rinsed well under hot water•…

Makes: 12 Packed with goodness these make a great any time snack, but especially for keeping calm on the go. • 150g (5.3 oz) dried, pitted dates, roughly chopped• 2 tbsp orange juice• 60g (2oz) chia seeds• 50g (1.7 oz) tahini• 60g (2oz) fresh cherries, pitted• 1-2 tbsp toasted sesame seeds for coating (optional) 1 Soften the dates in warm water overnight. Mix with the orange juice and stir to a paste. Stir in the chia seeds and tahini then set aside. 2 Take a fresh cherry and a spoonful of date mixture to wrap around the fruit rolling it into a ball. Roll in sesame seeds if you fancy. Repeat to make 12. Chill for an hour or cover in the fridge for 2-3 days. • Recipe by Love…

Vegan Afternoon Tea Baking Class 12th February – The Community Kitchen, Brighton – From £49.99 Learn how to bake delicious sweet treats such as chocolate shortbread and frangipane tart, and take all of your creations home with you.  bhfood.org.uk Edible Flora: Cake Decorating Workshop 15th February – The Plant Room Studio, Leeds – £52 Understand how to work with edible plants and flowers in cake decoration – all materials and flowers are included. theplantroom.shop Vegan & Vegetarian Speed Dating 16th February – The Frog Hoxton, London – £20 Meet other Londoners who don’t eat meat – chat for 4 minutes and see if you meet someone you like! originaldating.com…

Viva! Following a fundraising appeal and a crowdfunding campaign, vegan charity Viva! (viva.org.uk) will air its first ever television advert. The advert, set to air on Channel 4 just before Valentine’s Day, will follow the journey of an everyday meat-eating couple as they decide which takeaway meal to order. Sitting on the sofa alongside the dog they share their home with, they make the choice from a food delivery app called ‘Just Meat’, and opt for pulled pork. When the meal arrives, the couple are astonished to discover that instead of a packaged meal, they’ve received a live piglet, with the delivery driver brandishing a butcher’s knife. Viva! is hoping to encourage the public to make the connection between the animals they choose to keep as companions and the ones…

Serves: 6 A quick and easy starter for your Valentine’s meal or even a Galentine’s spread! • 6 slices sourdough bread, halved• Olive oil, for drizzling• 2 ripe avocados, peeled, pitted and mashed• 200g (7oz) Piccolo cherry tomatoes, finely chopped• A little finely chopped red onion• Juice of 1 small lemon 1 Preheat a char-grill pan or the grill. Drizzle the sourdough with olive oil, then char-grill or grill until browned. Spread with avocado and top with chopped Piccolo cherry tomatoes and red onion. Season and sprinkle with lemon juice and olive oil. (Try using hummus or cream cheese instead of avocado, for a change.) • Recipe by British Piccolo Cherry Tomatoes, piccolocherrytomato.co.uk…

Makes: 12 Rich chocolatey muffins with a hint of cinnamon which are 100 per cent gluten-free! • 220g (7.7 oz) gluten-free 1-to-1 baking flour• 150g (5.3 oz) cane sugar• 50g (1.7 oz) cacao powder• 2 tsp baking powder• ½ tsp finely ground sea salt• Pinch of ground cinnamon• 240ml (8 fl oz) vegan buttermilk (see top tip)• 60ml (2 fl oz) virgin coconut oil, melted• 170g (6oz) vegan semi-sweet chocolate chips, plus more for topping 1 Preheat the oven to 190°C/375°F/Gas 5. Line a 12-cavity muffin pan with cupcake liners. 2 In a large bowl, whisk together the flour, sugar, cacao powder, baking powder, salt, and cinnamon until combined. Add the buttermilk and coconut oil and mix until the batter is evenly wet and thick. Fold in the chocolate chips.…

Serves: 4 Thick, creamy and rich chocolate hummus made with simple vegan and gluten-free wholefoods. This chocolate dip is easy to make and tastes just like dessert and is ready in 5 minutes. • 1 tin chickpeas (240g/8.4 oz drained weight, save the chickpea water)• 60g (2oz) smooth cashew or almond butter• 90ml (3 fl oz) maple syrup• 20g (0.7 oz) cacao powder• 1 tsp coffee• ½ tsp salt• 2-3 tbsp drained chickpea water (aquafaba)• To serve: cacao nibs and flaky salt 1 Drain the chickpeas and save the water. 2 Add all of the ingredients to a blender or food processor along with 2 tbsp of the reserved chickpea water (aquafaba). Blend until really smooth and creamy, scraping down the sides as necessary. Add more aquafaba as needed for…

Serves: 1 This quick and simple breakfast or snack works well for pre-or post-workout, as it’s packed with goodness that will either help to energise you or repair your muscles after you’ve exercised! • 120ml (4 fl oz) unsweetened almond milk• 3 tbsp chia seeds• 1 tbsp maple syrup• 45g (1.5 oz) rolled oats• 2 tbsp nut butter of your choice• 1 banana, sliced (for topping)• Dark chocolate, grated or cacao nibs (optional, for topping) 1 Combine milk, chia seeds, and maple syrup in a jar or container and stir. Add in the oats and stir well to mix. 2 Add the peanut butter to the top of the mixture and stir in as much as you like. 3 Seal jar with lid and place in the fridge overnight or…

Serves: 2 When you’re after an intense umami hit, you can’t get better than a shiitake mushroom. This Cantonese dish packs a super-savoury punch and is so quick and easy. • 1 tbsp vegetable oil• 1 tsp garlic paste, or 2 garlic cloves, crushed and finely chopped• 1 red onion, thickly sliced• 1 carrot, peeled and sliced into 5cm (2in) batons • 2 celery stalks, peeled and sliced into thin 5cm (2in) batons• 120g (4.5 oz) fresh shiitake mushrooms, or 30g (1oz) dried, soaked according to packet instructions• 55g (2oz) mangetout (snow peas) or green beans• ¼ tsp sea salt• ¼ tsp ground white pepper• 400g (14oz) fresh rice vermicelli For the stir-fry sauce: • ½ tbsp light soy sauce• 1 tbsp dark soy sauce• 1 tsp toasted sesame oil…

Serves: 2 Loaded with sesame flavour and spice, this is a great side dish for your fakeaway. • 1 small cauliflower head, cut into florets• Salt and pepper, to taste• 1½ tbsp sesame oil For the sauce: • 60ml (2 fl oz) soy sauce (gluten-free)• 1 tbsp rice flour• 2 tbsp sriracha sauce• 3 tbsp chopped garlic• 3 tbsp chopped ginger• 2 tbsp vegan honey• 1 tbsp cornstarch• 60ml (2 fl oz) water • Handful spring onions, chopped• White and black sesame seeds, to garnish 1 Preheat your oven to 200°C/400°F/Gas 6. Line a baking tray with parchment paper. 2 Place the cauliflower on the tray and season with salt and pepper. Roast in the oven for 20-25 minutes, then remove and set aside. 3 Whilst the cauliflower is baking,…

Serves: 2 The best way to a bowl of noodles bursting with the flavour you get from the soy and ginger in the Cauldron Marinated Organic Tofu Pieces. Sit back and relax! • 1 pack of Cauldron Marinated Organic Tofu Pieces• 1 pack (approx. 150g/5.2 oz) mixed mushrooms, such as shiitake and oyster, cleaned and halved • 1 pack stir fry vegetables with cabbage• 1 pack Chow Mein sauce• 1 pack ready to wok noodles, or 2 nests of noodles cooked as per pack instructions and drained For the garnish: • 3-4 spring onions, trimmed and sliced• Sriracha sauce• Crispy fried shallots• Chopped fresh coriander• Soy sauce, to taste 1 Preheat a little vegetable oil in a wok or large frying pan (try chilli oil for a kick). Add the…

Serves: 6 This pie will take less than hour to put together and cook, and will keep the whole family feeling full! • 100g (3.5 oz) puy lentils• 1 bay leaf• 30g (1oz) vegan block butter• 2 onions, thinly sliced• 1 garlic clove, finely grated• 8 field mushrooms, thinly sliced• ½ bunch thyme, leaves picked and a few leaves reserved• 1 tsp mild paprika• 100g (3.5 oz) Opies Pickled Walnuts• 50g (1.7 oz) chestnuts• 1 tbsp vegetable oil• 100g (3.5 oz) vegan crème fraiche• 1 tbsp cashew butter• 50g (1.7 oz) vegan cheddar cheese, grated• 4 large sheets of filo pastry• Sea salt and freshly ground black pepper 1 Preheat the oven to 200°C (180°C fan)/400°F/Gas 6. 2 Add the lentils to a saucepan, cover with cold water with the…

Serves: 4 A rich and delicious pasta sauce. Great to batch cook and freeze ahead to create a quick and easy midweek meal. As well as using with pasta, this sauce makes a great pizza topper too. • 2 red peppers• 1½ tbsp olive oil• 1 small garlic clove, crushed• 25g (0.8 oz) Opies Capers, finely chopped• 85ml (2.8 fl oz) vegetable stock• 50g (1.7 oz) Opies Cocktail Onions, drained and chopped• 400g (14.1 oz) wholewheat spaghetti• 50g (1.7 oz) vegan parmesan cheese• Handful of basil leaves, roughly chopped 1 Using a hot grill or naked gas flame, roast the peppers, turning regularly for about 20 minutes until the skin turns black. Remove and place in a bowl and cover with cling film and allow to cool. 2 Heat the…

Makes: 120ml/Serves 4 Lingonberries or mountain cranberry are native to boreal forest in the Arctic tundra. It is smaller than a cranberry, bright red and sour to taste. You can alternatively use fresh or frozen cranberries - use 100g in place of the freeze-dried lingonberries. • 10g (0.3 oz) freeze-dried Lingonberries• 100ml (3.3 fl oz) water• 20g (0.7 oz) golden caster sugar• 2 star anise 1 Place all the ingredients into a small saucepan and bring to a gentle simmer. Simmer for 5 minutes or until the lingonberries have rehydrated and the sugar is dissolved and the sauce has thickened, and then take off the heat and leave to infuse. Remove the star anise before serving. Can be served warm or cold. • Recipe by Demuths Cookery School, demuths.co.uk. Photography…

Serves: 1 A fresh, raw take on pad Thai using daikon radish for noodles, and plenty of delicious veg. For the noodles: • 2 inches daikon radish• Handful of coriander• 100ml (3.3 fl oz) olive oil• Juice of half a lemon For the Pad Thai: • 1 carrot• ½ red onion• ½ red pepper• ½ yellow pepper• ½ green pepper• 5 sugar snap peas For the dressing: • 1 clove of garlic• Thumb size chunk of ginger• 50ml (1.6 fl oz) liquid aminos• 50g (1.7 oz) almonds• 20g (0.7 oz) cashews• 20ml (0.6 fl oz) olive oil• 50ml (0.6 fl oz) water• ½ bunch of coriander• 1 tsp paprika• 1 tsp cumin• 1 tsp allspice 1 To make the noodles, spiralise the daikon radish, and add some chopped coriander. 2…

Serves: 4 This soup is as refreshing as can be, with lots of juicy cucumber and lime to balance out the richness of the avocado. Plus, it couldn’t get more beautiful. Especially with a garnish that adds a bit of crunch and a sprinkling of flower petals so glorious you feel like it was touched with fairy dust. • 1 large, ripe avocado, peeled and pitted• 475ml (1 pint) cold water• 2 small Persian cucumbers, chopped• 2 scallions (spring onions), trimmed and chopped• 1 serrano chile, stemmed and chopped• 60ml (2 fl oz) fresh lime juice (from 2 limes)• 4 tbsp chopped fresh cilantro (coriander) (tender leaves and stems)• 60ml (2 fl oz) olive oil• 1 tsp kosher salt For the fairy dust: • 35g (1.2 oz) roasted, salted sunflower…

How long have you been vegan, and what made you make the change? The thing that opened my eyes was watching The Game Changers. I felt like everything I’d learnt about food was totally wrong. As soon as I realised that meat and dairy was bad for my health and even worse for the environment, I just had to change. What would you cook a die-hard omnivore to sway them to a plant-based diet? I would have to say a big juicy burger! The products that are available now are so meaty that I don’t think anyone would be able to tell the difference if they were open to trying them! What’s the best thing about sharing your recipes on Instagram? Discovering that plant-based food tastes just as good as…