Tabla de contenidos para April 2022 en PlantBased

The fruits of the date palm tree, dates are native to the Middle East, but are now cultivated more widely across the world. They can be bought and eaten either fresh or dried; fresh dates tend to be at their best in early winter. They are also often sold pitted, meaning the seed has been removed. The most common varieties that we tend to buy in the UK are Medjool or Deglet Nour Dates. They are sweet and sticky, and are often eaten as a snack, sometimes stuffed with peanut butter, cream cheese or nuts. Dates are also regularly used in baking, as they are a great natural sweetener.…

As part of a range of improvements to customer experience, British Airways (britishairways.com) has announced that it is introducing new plant-based menus to its lounges. The airline has worked with its expert catering providers on the new menus, which will include a burger. The menus will initially roll out across British Airways’ Heathrow lounges, before appearing on its US lounge menus. As part of its commitment to sustainability, the airline is also continuing its work to remove single-use plastic across its services, with new water stations in lounges, and plastic water bottles in Heathrow areas being replaced with glass. Tom Stevens, British Airways’ Director of Brand and Customer Experience, said: “We’re committed to ensuring we deliver a premium proposition for our customers throughout their journey with us and when we…

Mintastic Sugar Free Mints Made with all natural ingredients, these mints have just 0.1 calories each, and zero sugar. Available in two flavours: spearmint and peppermint, in pocket-friendly boxes. £8 (for 4 boxes), mintastic.co.uk La Boulangère Vegan Croissants Crafted by French bakers using shea fat, pea protein and in-house active sourdough, these croissants are the perfect alternative for those who don’t want to miss out on the simple pleasure of a delicious French pastry. £2.50 (pack of 6), laboulangere-uk.com Soffle’s Rosemary and Thyme Pitta Chips These snacks use no additives or preservatives, and are oven-roasted to achieve a perfect crunch! Ideal for mid-morning snacking, or alongside your favourite tipple, Soffle’s also offers a Chilli & Garlic option that is vegan-friendly. £2.20, Ocado The Fry Family Food Co Popcorn Chick’n A…

En Root opens second branch in Peckham The brothers behind En Root (enrootldn.co.uk) have opened a new restaurant in the heart of Peckham, London. With an aim of taking Indian food back to its roots and serving up healthy, hearty, home-cooked Indian meals with a South London twist, Nish and Harshil Modasia’s new branch in Peckham will follow in the footsteps of its Clapham sibling. En Root’s ‘Plant Powered Goodness’ menu includes items such as the Masala Dosa – a South Indian gluten-free pancake, as well as the all new Jerk Dosa, a twist on the classic, with plantain, mushroom and kidney beans. Other options include the Shiva Bowl, and the Don Dada Platter, with a range of En Root’s dishes served in a traditional thali style. The menu also includes…

Makes: 1 loaf An Easter bread with a difference. It contains chocolate, tick, and is sticky and sweet, double tick. Great to make as a family or with kids, and it also makes a lovely gift. • 180ml (6 fl oz) plant milk• 80g (2.8 oz) vegan butter• 25g (0.8 oz) fresh yeast or 2 tsp fast-action dry yeast• 4 tsp soft brown sugar• Pinch of salt• 440g (1lb) plain (all-purpose) flour For the filling: • 60g (2.1 oz) hazelnuts• 50g (1.7 oz) vegan butter• 90g (3.1 oz) soft brown sugar• 1 tsp ground cinnamon• 1 tsp ground cardamom• ½ tsp ground cloves• 100g (3.5 oz) chocolate chips or chopped chocolate (optional) For the icing: • 100g (3.5 oz) icing (confectioner’s) sugar• 1 tbsp maple syrup• 1 tbsp vegan butter,…

Crosstown Chocolate Bars Best known for its sourdough doughnuts, Crosstown has ventured into chocolate, introducing a new range that includes three incredible vegan options: Coffee, Yuzu & Passion Fruit, and Dark Chocolate. £5.95 each, crosstown.co.uk Home of Juniper Bunny Basket This handmade bunny basket, complete with ears and tail, is perfect for storage all year round, or as an Easter basket to collect plenty of treats! 15cm wide by 10cm high. £15, homeofjuniper.co.uk Moo Free Moofreesas Organic Easter Egg New from Moo Free, this tasty, hollow ‘milk’ chocolate egg comes with a bag of the brand new Moofreesas malt balls. Made using single origin organic cocoa from the Dominican Republic. £5.59, moofreechocolates.com Creative Nature Bunny Droppings These fun chocolate treats are sure to delight kids big and small! Light and…

Serves: 4 This pizza makes for an excellent midweek meal. Not only is it quick to make, but it is loaded up with lots of veggies to help towards with your 5-a-day! • 350g (12.3 oz) plain flour• Salt• Pepper• 2 tbsp olive oil• 150-200ml (5-6.7 fl oz) warm water For the topping: • 500g (1.1 lb) kale• 200g (7oz) jackfruit• 200ml (6.7 fl oz) barbecue sauce• 1 tbsp pure maple syrup• 2 red onions, sliced• 3 tbsp sherry vinegar• 2 spring onions• 2 red chillies• 20g (0.7 oz) hemp seeds• 25g (0.8 oz) pickled coriander (optional) 1 Sieve the flour into a bowl with a pinch of salt and pepper. Add olive oil and mix in warm water. Stir to form a dough. 2 Knead for 3-4 minutes, cover…

Recipe by Mitch and Justine of Broke Bank Vegan, brokebankvegan.com, @brokebankvegan Makes: 10 tostadas Try this tostadas de tinga recipe made plant-based! Tender jackfruit is covered in spicy tomato salsa and served atop a crispy corn tortilla. Just don’t forget the toppings! For the jackfruit: • 50g (1.7 oz) dehydrated jackfruit• 30g (1oz) vegetable stock powder• A large pinch of salt• 25g (0.8 oz) vegetable shortening or refined coconut oil• ½ small white onion, thinly sliced For the sauce: • 3 Roma tomatoes, halved• 1 tomatillo, halved• ½ small white onion, roughly cut• 2 cloves garlic, peeled• 1 tbsp olive oil• 2-4 chipotle peppers in adobo• ¼ tsp Mexican oregano• 1 tsp vegetable stock powder• 1 bay leaf• Salt and pepper, to taste For the tostadas: • 10-12 corn tortillas•…

to spend at 4 prizes to be won Giveaway worth £200! Wholesale Sweets: your favourite vegan confectionery at great, wholesale prices. You’ll find the biggest range of vegan pick and mix, American candy, exclusive ranges, kids novelty confectionery, all at great value prices. Perfect for big nights in, kids’ parties, replenishing the cupboards, or just treating yourself. Some of the great vegan brands include: Creative Nature, PEZ, Jealous Sweets, Montezuma’s Chocolates, Doisy & Dam, Moo Free, Tony’s Chocolonely, Booja Booja, Swizzles Matlow, LoveRaw and Retrocorn. The pick and mix range is also growing, with new brands and product launches every month. Recent new additions include a range of Bubs – the popular Swedish brand. Find out more about Wholesale Sweets and its range of 280 vegan lines: wholesalesweets.co.uk For your chance…

Makes: 2 (13cm/5-inch) tartlets This healthyish dessert can easily double as breakfast with its granola and pretzel-based crust and light and airy lemon custard filling. With just a hint of lemon, this dainty, pretty dessert will be a hit at your next summer brunch served with fresh berries and a dollop of coconut whipped cream. For the crust: • 100g (3.5 oz) gluten-free granola• 120g (4.2 oz) gluten-free pretzels• 55g (1.9 oz) vegan butter• 2 tbsp tapioca syrup or brown rice syrup• Pinch of cinnamon For the filling: • 180ml (6 fl oz) coconut milk• 1 tbsp lemon juice• 2 tsp pure vanilla extract• ⅛ tsp salt• 3 tbsp arrowroot powder• 60ml (2 fl oz) maple syrup• 1 lemon, zested Toppings (optional): • Whipped coconut cream• Fresh berries 1 Preheat…

Serves: 4 North-west Pacific-inspired brunching, and another vegan-take on a massive crowd pleaser. The vegan hollandaise sauce can be used in other dishes. Delicious on asparagus, or add a little vinegar and tarragon for a vegan béarnaise. For the ‘hollandaise’: • 360ml (12.1 fl oz) unsweetened vegan milk (preferably almond)• 1 tbsp vegan ‘egg’ substitute, such as flax egg or Orgran• 3 tbsp vegan margarine• 1 tbsp plain flour• 3 tbsp freshly squeezed lemon juice• 1 tsp sea salt• 2 tbsp vegan mayonnaise• ¼ tsp chilli powder For the ‘omelette’: • 175g (6.1 oz) chickpea flour• ½ tsp baking powder• ¼ tsp ground turmeric• Large pinch of black salt• ½ tsp ground white pepper• 200ml (6.7 fl oz) water• Vegetable oil, for frying To serve: • 2 English muffins, sliced…

In late 2020, in the midst of the pandemic, a familiar plate of chicken and waffles, with a chicken bao on the side, was served up in a Singapore restaurant. But this was a chicken meal with a difference – no animal had died! It was the first ever commercial sale of cultured ‘lab’ meat. Globally, over 70 billion animals are killed for food every year. If you gauge animals by weight, 60 per cent of the mammals on Earth are livestock, 36 per cent are humans and only four per cent are wild. Cultured meat offers enormous potential to save animals’ lives and could herald the end of factory farming, mitigate climate change and slow the spread of antibiotic resistance. But it’s not for vegetarians and vegans, so should…

There is something truly magical about wandering town and countryside lanes, not knowing what medicinal or edible plants you might find along the way. Foraging turns a normal walk in the park into a journey of discovery and delight, as if you are on a hunt for lost treasure. It can be very rewarding and empowering to forage food for free and make jams, sauces, syrups, and teas, or to add a few wild weeds to your favourite dishes. The addition of getting outside in the fresh air for a few hours, as everyone knows, is beneficial for your physical and mental health, plus the plants themselves have medicinal and nutritional value too. So far what’s not to love about this ancient pastime? Always start with books that have good…

Makes: 12 There are so many edible flowers around in spring and summer. Here we have used Ox eye daisy petals (Leucanthemum vulgare), wild mallow flower heads (Malva sylvestris), and wild mustard flower heads (Sinapis arvensis), but you can use marigold flowers, rose petals, dandelion petals, three-cornered leek, nasturtiums, the list is endless. Just make sure you know exactly what you are picking. • 2 carrots peeled• 1 cucumber• 1 red pepper• 3 celery stalks• ½ bunch of spring onions or foraged three-cornered leek (Allium triquetrum)• 1 pack spring roll rice wrappers (pick them up at your local health food store or Asian shop) • 150g (5.3 oz) lettuce or mixed salad leaf• 1 handful of mallow flowers• 4 heads wild mustard flowers• 3 heads Ox-eye daisy flowers 1 You…

One Planet Pizza launch pizza pockets In a new collaboration with Violife, vegan pizza company One Planet Pizza (oneplanetpizza.com) has launched new Pizza Pockets. Made with a stone-baked base, a family recipe tomato sauce and Violife Epic Mature, the pockets are available in three different varieties: Mediterranean Vegetable, Peppernomi, and Cheezeburger. The calzone-type snack can be microwaved or popped into the toaster to heat up, making them ideal for snacks, lunchtimes or as part of a heartier evening meal. The vegan recipe means that the pockets contain 30 per cent less fat than leading products of the same weight. Talking about the launch, Joe Hill, co-founder of One Planet Pizza, said: “Our crustomers have been crying out for us to make pizza pockets! Whether it’s for them as devoted 80s fans…

The Vegan Education Network, a new vegan-inclusive education service, has been launched by The Vegan Society (thevegansociety.com). The charity has hired Laura Chepner, the UK’s only vegan-inclusive education specialist, as Chair of the service. A former teacher, Laura founded Primary Veducation, an organisation that hosts training sessions for staff, and wrote An Educator’s Guide for Vegan-Inclusive Teaching. With a vegan child of her own who experienced discrimination at school, Laura is passionate about working with educators. The Vegan Education Network is made up of vegan volunteers including head teachers, teachers, lecturers, school food producers and child psychologists. Its aims include creating collaborative, impactful and forward-thinking resources that will help and enable educators to be as vegan-inclusive as possible. Laura Chepner said: “We estimate there is going to be a lot…

Following another successful Veganuary campaign, Tesco (tesco.com) has confirmed that demand for its Wicked Kitchen plant-based range doubled in 2022 compared to the same month last year. The UK supermarket says that the figures were helped by the launch of its largest ever vegan meal deal, offering shoppers a main for two, a side and a dessert for £8. Head of plant-based food innovation at Tesco, Derek Sarno, said: “In the last year we have concentrated on making the best quality plant-based food even more accessible for shoppers by lowering prices. The Wicked Kitchen Meal Deal, which is an amazing offer for folks that want to try plant-based for the first time, launched this Veganuary and is testament to that. “The amount of choice these days is mouth-watering and almost…

Bio One Deep Clean and Surface Cleanser This starter pack bundle includes a bottle of concentrate that makes 2.75L of solution, a microfibre cloth, and a mix and spray bottle. A natural way to deep clean, degrease and cleanse surfaces. £17.55, aromacaresolutions.co.uk Bamboo Buds Bamboo Cotton Buds Made from 100 per cent sustainable bamboo and cotton, these buds are far stronger than paper-stemmed cotton buds, and are more environmentally-friendly than plasticstemmed buds. To dispose, you just need to drop in your green bin. From £3.99, bamboobuds.com The Den Kit Company Cottage Garden Den Kit This kit contains a tarpaulin, groundsheet and information cards, as well as other pieces that will help to create a fun outdoor experience, enjoying nature, whatever the weather. £45, thedenkitco.com Audenza Ribbed Martini Cocktail Glasses Impress…

There’s more to cocktails than throwing a few drinks in a shaker and pouring it out into a glass. To get the lowdown on what goes into making really good drinks – both alcoholic and zero proof – Jake Yapp invited three experts onto a recent episode of the Vegan Life Magazine Podcast. Natasha Mesa Currently running Portland’s Bit House Collective, Natasha has won national and global bartending competitions. Follow Natasha: @mixtresspdx Jennifer Croll Jennifer is a writer, editor and home bartender who has written five books, including Free the Tipple and Art Boozel. Follow Jennifer: @jencroll Ryan Chetiyawardana Award-winning bartender Ryan is the owner of multiple bars, and has won such awards as World’s Best Bar and World’s Best Bartender. Follow Ryan: @mrlyan Listeners to the podcast wanted to…

Makes: 2 (9-inch/23-cm) round cakes A classic chocolate cake with a gluten-free, vegan makeover and some sneaky ingredients to make it moist and healthy-ish. You can choose to completely frost this cake or you can simply leave the cake naked and add a middle and top layer of chocolate buttercream frosting. For the cake: • 4 tbsp flaxseed meal• 160ml (5.4 fl oz) water• 300g (10.5 oz) gluten-free baking flour• 65g (2.2 oz) tapioca starch• 50g (1.7 oz) unsweetened cocoa powder• 2 tsp bicarbonate of soda• 2 tsp baking powder• ½ tsp salt• 2 large bananas, ripe and smashed with a fork• 1 large avocado, peeled, pitted and mashed• 420ml (14.2 fl oz) plant milk• 1 tsp pure vanilla extract • 240ml (8.1 fl oz) maple syrup• 170g (6oz) dark chocolate…

Makes: 24 small cookies These cute little cookies will make a perfect addition to any Easter occasion! • 115g (4oz) almonds• 190g (6.7 oz) dried coconut• 30g (1oz) coconut butter, softened• 60ml (2 fl oz) agave nectar• 60ml (2 fl oz) maple syrup (maple syrup is not raw but used in raw food making)• 330g (11.6 oz) fresh raspberries For the filling: • 140g (in oz) cashews, soaked until soft (at least 4 hours)• 30g (1oz) coconut butter, softened• 120ml (4 fl oz) lemon juice• Zest from 2 lemons• Pinch of salt• ½ tsp vanilla extract• 2 tsp nutritional yeast 1 Soak almonds, remove skins, and process in food processor until finely ground. 2 Mix together with other ingredients. 3 Using a 2-inch baking ring, place the ring on the…

Standup Paddleboarding It seems as though there are few activities that have experienced an increase in popularity like standup paddleboarding (SUP) has in recent years. These days, if you head towards a body of water, especially when the sun is shining, you’re sure to spot people of all ages paddling by! Traditionally, paddleboarding involved laying or kneeling on a board and using your arms to move. This is also known as prone or kneeling paddleboarding, whereas the standup version is exactly how it sounds; you stand upright on a board, and use a paddle to propel yourself along. The sport in its modern form is believed to date back to Hawaii in the 1940s, when a local man, John Ah Choy, began standing on his surfboard as it was easier…

Serves: 8 This chilli uses jackfruit in place of chicken. If you’ve never had jackfruit before, it’s a fruit that has a meat-like texture and is great for vegan cooking. The resulting chilli is hearty and delicious. • 2 (570g/20oz) cans young jackfruit in brine• 2 tbsp vegan butter (nut-free and/or soy-free if needed)• 1 medium-sized onion, chopped• 3 cloves garlic, peeled and minced, or 1 tbsp jarred minced garlic• 1½ tsp dried oregano• 2 tsp paprika• 1 tbsp ground cumin• 2 tbsp chilli powder• 40g (1.4 oz) all-purpose flour• 720ml (1.2 pints) plain, unsweetened rice milk• 480ml (16.2 fl oz) vegetable broth• 2 (440g/15.5oz) cans cannellini beans, drained and rinsed• 1 (410g/14.5oz) can diced tomatoes• 2 tbsp canned chopped green chiles• 200g (7oz) frozen corn• 225g (7.9 oz) vegan…

Makes: 12 panuchos Panuchos are a Yucatecan speciality that involves freshly-made corn tortillas stuffed with refried black beans. In this plant-based recipe, try them with shredded jackfruit, pickled onions, and sliced avocados for a flavour explosion! For the jackfruit: • 50g (1.7oz) jackfruit• 1 tbsp vegetable stock powder• 28g (1oz) achiote• 30ml (1 fl oz) vinegar• ½ small navel orange, juiced• 1 tbsp olive oil• ¼ small white onion, diced• 2-3 cloves garlic, minced• ½ tsp Mexican oregano• Salt and pepper, to taste For the toppings: • 345g (12.1 oz) refried black beans• Pickled red onions• 2-3 habaneros (optional)• Lime juice (optional)• Avocado slices (optional) For the tortillas: • 228g (8oz) masa harina• ½ tsp salt• 355ml (12 fl oz) warm water• Neutral oil, for frying 1 Bring a pot…

Serves: 4-5 This is a very simple recipe and makes for a hearty, satisfying meal: perfect comfort food! For this recipe, buy jackfruit in water or brine, not in syrup. For the BBQ jackfruit: • 2 x 556g (20oz) cans or 3 x 400g (14oz) tins of young green jackfruit in water or brine• 2 tsp BBQ seasoning• 180ml (6 fl oz) vegan BBQ sauce• 2 tbsp good quality soy sauce, e.g. tamari (gluten-free) or shoyu• 1 tbsp brown sugar or vegan syrup (e.g. maple, agave) For the vegan slaw (optional) • 680g (1.4 lb) shredded cabbage and carrots (this takes seconds in a food processor with grater blades. Otherwise grate it by hand)• Vegan mayo• 1 lemon or lime, juiced• Salt and pepper to taste• Optional: finely chopped spring…

Serves: 2-4 Perfect for date night, you won’t believe how simple this crème brûlée is to make, and you’ll definitely be impressing your guests with this dish. For the crème brûlée: • 1 (400ml/14.1 fl oz) can coconut milk, solid part only• 2 tsp pure vanilla extract• ⅛ tsp salt• 3 tbsp arrowroot powder• ¼ tsp cinnamon• 60ml (2 fl oz) maple syrup• 480ml (16.2 fl oz) water Topping: • 2 tbsp cane sugar 1 Preheat the oven to 165°C/325°F/Gas 3. Place crème brûlée dishes or ramekins into a large cake pan or roasting pan. 2 In a medium saucepan, heat the solid coconut milk, vanilla, salt, arrowroot powder, cinnamon and maple syrup over medium heat until the mixture thickens and is smooth and creamy. If it’s not completely smooth,…

Serves: 1 A goddess eats to nourish her body, and takes joy in consuming healthy, life-giving foods. • 185g (6.5oz) cooked rice, any kind• 1 tsp olive oil• 55g (2oz) fresh corn kernels (or frozen works, too)• ½ tsp minced garlic• 160ml (5.4 fl oz) low-sodium vegetable stock• 55g (2oz) cooked black-eyed peas• ½ tsp Krimsey’s Cajun Seasoning (see recipe)• 2 big handfuls shredded kale (55-85g/2-3 oz)• 30g (1oz) shredded carrots• 30g (1oz) cup diced red bell pepper• Toppings: ranch dressing, Krimsey’s Cajun Seasoning, bacon bits, 2 tbsp diced red cabbage 1 If you don’t already have some cooked rice on hand, get that done first! This whole process is pretty quick, so we would recommend waiting to start until your rice is done. 2 Heat oil in a medium…

Serves: 1 Enjoy last night’s rice with this delicious salad. A great way to use up any leftover cranberries. • 80g (2.8 oz) leftover rice• 1 shallot, diced• ½ cm ginger, finely chopped• 1 clove garlic, minced• Handful of hazelnuts• Salt• Handful of parsley, roughly chopped• Handful of mint, roughly chopped• 150g (3.5 oz) kale• 1 tbsp dried cranberries (frozen is fine too)• 1 tbsp olive oil• 1 tsp white wine vinegar• Salt and pepper to season 1 Reheat your rice in the microwave until piping hot. For each 80g of rice, add 1-2 teaspoons of water and heat. 2 In a saucepan, fry the shallots, ginger and garlic until the shallots become translucent. Add the hazelnuts at the end to heat them through. 3 Add the rice and season…

Serves: 4 A springtime alternative to the ubiquitous chickpea purée, this is lighter and freshertasting than normal hummus. The beautiful green colour comes from the wild garlic and sorrel, and the fact that the broad beans are skinned before being blitzed. This is a little bit of a chore, but worth it for the smooth, velvety texture of the hummus as well as its spectacular hue. If you don’t have any sorrel, proceed without it and add some lemon juice to taste at the end. • 1 handful wild garlic (about 100g/3.5 oz)• 4-5 sorrel leaves (depending on their size and your taste)• 500g (1.1 lb) shelled broad beans• 5 tbsp extra-virgin olive oil• Salt to taste• ½ tsp ground sumac or sweet paprika 1 Wash the wild garlic and…

Disney has confirmed that it has completed its mission, started in 2019, to include a “more inclusive menu”. The multinational conglomerate has announced that there is at least one vegan food option on all menus at theme parks and resorts. Cheryl Dolven, manager of health and wellness for Walt Disney Parks and Resorts, said: “At the end of the day, our goal was to ensure that our guests, whether they were living a vegan lifestyle, looking to eat a little bit less meat or wanting to try new and different things, would be able to find fun and flavourful plant-based menu items across our parks and resorts. We didn’t just want it to offer a few basic things – we really wanted those plant-based options to be plentiful and an…

Delicious Recipes Pages of tasty, healthy and exciting food inspiration for your month ahead. Vegan News All the latest news from the vegan world, including the hottest products on shelves. Nutrition Expert advice on health and nutrition on a plant-based diet. Interviews Hear from people doing exciting things on the plant-based scene. 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 OR £39 FOR AN ANNUAL SUBSCRIPTION To subscribe visit plantbasedmag.com/sub PlantBased…

Photograph the first signs of spring Spring officially starts with the vernal equinox on 20th March, and as we head into April, the season starts to make itself seen and heard. Now’s a great time to get outside and enjoy the longer days and the warmer weather, so why not grab your camera or phone and capture some of those early spring sights. If you’re able to visit woodlands this month, you might be lucky to spot one of spring’s most vibrant and beautiful flowers, the bluebell. Other early blooms include daffodils, irises, crocuses and primroses. You’ll also be able to see plenty of trees bursting into blossom, beautiful against the (hopefully) blue skies. And don’t forget our friends in the animal kingdom. Spring is a time of new life…

Serves: 8 If you love hot cross buns, then you’ll love this fruity spiced loaf. It’s perfect sliced, toasted and slathered with some dairy-free butter. Enjoy with a cup of tea, as a delicious afternoon treat. For the dough: • 2¼ tsp yeast• 1 tsp sugar• 120ml (4 fl oz) lukewarm water• 180ml (6 fl oz) warm plant-based milk• 80ml (2.7 fl oz) oil• 1 tsp ground cinnamon• ½ tsp ground nutmeg• 50g (1.7 oz) sugar• Zest of 1 orange• Zest of 1 lemon• 450g (15.8 oz) plain flour• 100g (3.5 oz) raisins• 50g (1.7 oz) mixed peel For the glaze: • 1 tbsp golden syrup, gently heated, for glazing• Plant-based milk For the cross topping: • Juice of 1 orange• 35g (1.2 oz) icing sugar, plus more if needed…

Serves: 10 Full of plump fruits, sweet marzipan and zesty citrus, this vegan and gluten-free cake is perfect for Easter celebrations. Leaving the fruits to marinate overnight in Grand Marnier and using dark brown sugar and treacle ensures a full of flavour and deeply rich cake. • 230g (8.1 oz) sultanas• 230g (8.1 oz) raisins• 170g (6oz) currants• 100g (3.5 oz) glace cherries, rinsed and quartered• 100g (3.5 oz) dried apricots, quartered• 50g (1.7 oz) mixed candied peel, finely chopped• 1 orange, zest and juice• ½ lemon, zest only• 6 tbsp Grand Marnier• 4 tbsp chia seeds (crushed)• 12 tbsp water• 1kg (2.2 lb) vegan marzipan• 135g (4.7 oz) gluten free plain flour• 115g (4oz) ground almonds• ½ tsp mixed spice• ½ tsp cinnamon• 250g (8.8 oz) vegan margarine (e.g.…

Dr. Greger on natural period pain relief Ninety per cent of women report having painful menstrual cramps at least some of the time. Around the Mediterranean, fennel seeds have been traditionally used to relieve painful menstruation. We call them seeds, but they’re actually whole little fruits. I discuss their effectiveness in the treatment of menstrual cramps in my video Fennel Seeds for Menstrual Cramps and PMS. It’s hard to create placebo seeds, so researchers used fennel seed extract to put it to the test. The women started out rating their pain as six out of ten, which then went down to a four within an hour after the taking the fennel seed extract. Fifty-two per cent of the women rated the fennel seed treatment as excellent, compared with only 8…

Makes: 4 parcels Thai stuffed omelette is a classic street food, traditionally stuffed with minced pork. Keep the batter mixture quite thin to make a more foldable pancake. • 3 garlic cloves, finely chopped• 1 heaped tsp coarsely ground black pepper• 5cm/2-inch trimmed roots from large bunch of fresh coriander, finely chopped• 2 tbsp vegetable oil, plus extra for the omelettes• 1 banana shallot, thinly sliced• 100g (3.5 oz) vegan mince• 70g (2.4 oz) fine green beans, thinly sliced at an angle• Handful of freshly chopped coriander leaves, to serve• Soy sauce, to serve• Hot pickled chillies, to serve To make the gram batter: • 85g (3oz) chickpea flour• 1 tsp baking powder• ¼ tsp ground turmeric• Large pinch of black salt• 2 tbsp soy sauce 1 In a small…

• Recipe by Miele, @Miele_GB, miele.co.uk Serves: 4 Finished with pillowy soft aquafaba meringue, this vegan-friendly lemon and yuzu meringue pie is sure to surprise and delight. For the pastry: • 250g (8.8 oz) plain flour• 105g (3.7 oz) vegetable baking fat• Pinch of salt• 50ml (1.7 fl oz) cold water For the lemon and yuzu curd: • 100ml (3.3 fl oz) yuzu + 2 tbsp• 50ml (1.7 fl oz) lemon juice• 2 tbsp lemon zest• 80g (2.8 oz) coconut cream• 6 tbsp maple syrup• 2 tbsp cornflour• Large pinch turmeric For the meringue: • 120ml (4 fl oz) chilled aquafaba (chickpea water)• 125g (4.4 oz) + 2 tbsp caster sugar• ½ tsp cream of tartar• 1 vanilla pod 1 For the pastry, place the flour, baking fat and salt…

Serves: 6 Who says you can’t have quiche when you’re vegan? This is a lovely recipe using silken tofu and it’s really easy to make. If you haven’t got the inclination to make your own pastry, you can buy it ready made. For the pastry: • 250g (8.8 oz) plain flour• 70ml (2.3 fl oz) olive oil• 4 tbsp water• Pinch of salt For the filling: • 1 large red pepper• 1 red onion• 300g (10.5 oz) silken tofu• 1 tbsp gram flour• 1 tbsp cornflour• 1 tsp mustard powder• 2 tbsp nutritional yeast• ¼ tsp turmeric powder• ½ tsp onion granules• ½ tsp garlic granules• ½ tsp thyme leaves• 70ml (2.3 fl oz) plant milk• ¼ tsp black salt (if not available use ½ tsp normal salt)• 8-10 cherry…

Neither plant nor animal, mushrooms are a uniquely different type of organism. They belong in the fungi kingdom, along with yeast and mould and their anatomy is very different to plants. Generally low in fat, they contain fibre, protein and several minerals and vitamins, including copper, selenium, potassium, magnesium, zinc and a number of B vitamins. Mushrooms also contain some very specific antioxidants that help to reduce inflammation and protect our cells from damage. Texture champions Mushroom cell walls contain a type of tough fibre called chitin which is responsible for their chewiness. We can’t digest chitin but it does help to keep our digestive tract healthy, sweeping it as it passes through! Thanks to this chewy texture, mushrooms are a popular meat replacement in traditional meat-based dishes but with…

Serves: 4-6 Chicken of the woods has a superb flavour and texture, and can be used much as you would chicken in stir fries and curries. Here we marinate it in chunky pieces with Southeast Asian flavourings, before threading onto skewers and grilling. The kebabs are served with a spicy peanut sauce, for a vegan interpretation of the classic Indonesian satay. You can use metal or bamboo skewers, but if you’re using bamboo ones, soak them in warm water for 20 minutes before you use them, to stop them blackening under the grill. • 400g (14oz) chicken of the woods• 2 cloves garlic, crushed• 2cm fresh root ginger, peeled and grated• 2 tbsp vegetable oil• 1 tsp sesame oil• 1 tbsp soy sauce• 1 tbsp lime juice• ¼ tsp turmeric•…

Makes: about 700ml (1.2 pints) This variation on the forager’s favourite, sloe gin, swaps damsons for their smaller cousins and uses vodka as its base. It takes moments to prepare, but you’ll need to be patient while the damsons slowly infuse the alcohol with their fruity, almondy essence. • 250g (8.8 oz) damsons• 1 × 700ml (1.2 pints) bottle vodka• 125g (4.4 oz) granulated sugar 1 Put the damsons into a 1-litre preserving jar and add the sugar. Pour over the vodka, filling almost to the top, then fasten on the lid and give the jar a good shake. 2 Store in a cool dark place, shaking the jar every day (or as often as you remember) until the sugar has dissolved. Leave the plums to steep in the vodka…

Serves: 4-6 A classy twist on a classic – creamy wild mushroom and watercress soup. This recipe complements the natural, earthy flavours of the wild mushrooms with a kick of fresh watercress. • 3 tbsp olive oil, for frying• 1 tbsp dairy-free butter, for frying• 1 large onion, peeled and finely chopped• 2 leeks, washed and sliced• 5 large clove garlic, peeled and finely chopped• 500g (1.1 lb) chestnut mushrooms, wiped and chopped• 100g (3.5 oz) watercress, washed and any very hard stalks removed• 200g (7oz) mixed wild mushrooms, wiped clean and roughly chopped• 2 tbsp mushroom ketchup• 100ml (3.3 fl oz) soya cream• Sea salt and black pepper, to taste To serve: • Olive oil, a splash for frying• 100g (3.5 oz) mixed wild mushrooms, wiped clean and left…