Tabla de contenidos para May 2022 en PlantBased

Welcome to another issue of PlantBased! It’s all go here at the PB offices, not only have we been putting together this very issue that you’re holding in your hands, but preparations for Vegan Life Live are well underway! You might remember that the 2020 event was postponed because of the COVID-19 pandemic, so the event in June is going to be extra special. We’ve got a special look at the weekend on page 52, make sure you have your tickets and we’ll see you there! In this issue, we’re also taking advantage of the beautiful spring weather and providing some picnic inspiration. A picnic is sometimes as simple as grabbing some on-the-go food and heading to the park, and sometimes it’s a more elaborate process with plenty of cooking…

Please check up-to-date info before travelling, as evolving guidelines mean details are subject to change. Tyneside Vegan and Music Festival 14th May – Northumbria University – £3 With music from local and regional musicians, and a selection of vegan food stalls and animal rights groups. Early bird tickets available for £2. eventbrite.co.uk Portsmouth Vegan Festival 14th May – Mountbatten Centre – £4 Free entry for under 16s, with a VIP ticket available that includes a goody bag. The event will see 80+ stalls with world food caterers, jewellery, clothes and skincare products. veganeventsuk.co.uk Wrexham Vegan Market 21st May – Queen’s Square – Free Taking over Queen’s Square, this vegan market is coming to Wrexham for the first time in 2022. Bringing together a variety of street food vendors with other…

• Arnold Schwarzenegger, movie star and former Governor of California, has praised his “80 per cent” plantbased diet, and credited it with helping to significantly lower his cholesterol. “My bad cholesterol number is so low that my doctor thought I might be a different person,” he wrote in a recent newsletter. • US breakfast chain IHOP has introduced its first ever vegan breakfast sandwich, adding it to the menu of one of its Flip’d by IHOP restaurants in New York City. The new Plant Based Cali Sandwich includes a vegan sausage patty and JUST Egg in a vegan bun and is on offer at the Flatiron branch. • Australian burger chain Grill’d has transformed the menus in two of its restaurants to offer exclusively plant-based food. The Crown St Darlinghurst…

Serves: 4 Perfect for sharing, these nachos are best served with salsa and guacamole and totally covered in melted cheese. Ideal for a film night and for sharing with friends. • 2 tbsp sunflower oil• 1 x 225g (7.9 oz) pack Smoked Tofoo, drained, ripped into chunks and dried• 1 tbsp Cajun spice mix• 3 tsp pickled jalapeños, chopped, plus extra to serve• 1 small red onion, finely chopped• 2 large ripe tomatoes, finely chopped• Juice of 2 limes, plus wedges to serve• 30g (1oz) coriander, finely chopped, plus a few leaves to serve• 2 ripe avocados• 1 x 180g (6.3 oz) pack salted tortilla chips• 1 x 325g (11.4 oz) can sweetcorn, drained• 250g (8.8 oz) vegan cheese, grated• Sea salt and freshly ground black pepper 1 Preheat the…

Serves: 4 Tofu is a great meat alternative when it comes to curries, as its spongy texture soaks up all the delicious flavours. • 2 tbsp coconut oil• 1 onion, chopped• Thumb-sized piece of ginger, finely chopped• 1 red pepper, sliced• 1 yellow pepper, sliced• 2 garlic cloves, minced• 1 red chilli, finely chopped• 1 tsp salt• 1 tsp ground coriander• 1 tsp ground cumin• 2 tsp garam masala• ½ tsp ground turmeric• ½ tsp ground cinnamon• 2 large fresh tomatoes, roughly chopped• 400ml (13.5 fl oz) tin of coconut milk• 400g (14.1 oz) tin chopped tomatoes• 200g (7oz) spinach• Juice of 1 lime• Fresh coriander, chopped For the tofu: • 400g (14.1 oz) block firm tofu (pressed for at least an hour)• 4 tbsp soya yoghurt• ½ tsp turmeric •…

A 2009 study by the University of Sussex found that reading reduced stress levels by 68 per cent, working better and faster than other methods such as listening to music or taking a walk. Researchers confirmed that it really doesn’t matter which book you read, as long as you are engrossed. So how about reading about ways to feel happier? Here are three great recent releases that explore ways to do just that. Happy Mind, Happy Life: 10 Simple Ways to Feel Great Every Day by Dr Rangan Chatterjee In his latest book, Dr Rangan Chatterjee is sharing cutting-edge insights into the science of happiness, and revealing 10 simple ways to put you back in control of your health. As a GP with 20 years of experience, Dr Chatterjee has…

Tofu Vegan Banh Mi Serves: 4 There are four elements to this recipe and it can take a few days to prepare, but it is entirely worth the effort. The tofu needs to be pressed the night before and you can prepare the glaze and mayo in advance too. The salad and dressing are best fresh and will need to made on the day. • 1 baguette, sliced into 4 sections then in half horizontally For the tofu: • 450g (1lb) firm tofu• 2 tbsp dark soy sauce• 2 tbsp maple syrup• 150g (5oz) rice flour• Pinch of five spices• 1 tsp toasted sesame seeds• 200-300ml (7-10 fl oz) vegetable oil (depending on pan size) • Sea salt and freshly ground pepper For the glaze (makes enough for leftovers): •…

Serves: 4 Filled with Mediterranean flavours, these leek and spinach stuffed flatbreads are perfect whenever you crave a savoury snack or light bite. For the flatbread dough: • 275g (9.7 oz) strong white bread flour• 1 tsp salt• 180-190ml (6-6.4 fl oz) water• 2 tbsp olive oil For the filling: • 3 tbsp olive oil• 4 shallots• 2 garlic cloves• 250g (8.8 oz) leek• 100g (3.5 oz) spinach• 6 large sun-dried tomatoes in oil• 12 pitted Kalamata olives• 30g (1oz) basil• Lemon juice• Salt and pepper 1 Start by making the dough. In a large bowl, mix together the flour, salt, water and olive oil. Knead by hand on a lightly floured surface until you get a smooth and elastic dough. 2 Alternatively, you can also use a food mixer…

Serves: 4 Flaky, puffed and delicious golden pastry tarts filled with creamy hummus, fresh pesto and lots of juicy tomatoes. These mini tarts are a simple lunch, dinner or picnic feast ready in less than 30 minutes; they are also vegan and gluten-free. • 1 x 320g (11.2 oz) roll of puff pastry (GF if needed)• 200-250g (7-8.8 oz) Piccolo cherry tomatoes, chopped or whole• 100-120g (3.5-4.2 oz) hummus• 50-60g (1.7 oz-2oz) dairy-free pesto• 1 tbsp olive oil• 1 tsp tamari soy sauce To serve: • Fresh basil, seeds 1 Preheat the oven to 200°C fan/220°C/430°F/Gas 7 and line 2 baking trays with parchment paper. 2 Unroll the pastry and cut into 4 equal pieces. Score a 1cm border around the edge of each pastry shape. 3 Spread the hummus onto…

Serves: 4-6 This potato salad is mayonnaise-and sour cream-free, but the dressing becomes thick and even a little creamy when mixed with the sauerkraut and spuds. • Sea salt and freshly ground black pepper• 750g (1.6 lb) new potatoes• 1 garlic clove• 1 red onion• 2 tbsp red wine vinegar or cider vinegar• 3 tbsp extra virgin olive oil• 1 heaped tsp Dijon mustard • 2 tsp agave• 100g (3.5 oz) sauerkraut• ½ tsp caraway seeds• ½ bunch dill• A few mint or tarragon sprigs 1 Bring a large pan of salted water to the boil. Halve and quarter the potatoes, so that they are all a similar size, and place in the pan. Cook for around 15 minutes, until tender. Drain well, and leave to steam dry for 5 minutes.…

Makes: 16 Chocolate and berries make a great pair, and these brownies are the perfect sweet treat for your picnics. • 150g (5.2 oz) + 50g (1.7 oz) dairy-free chocolate• 170g (6oz) self-raising flour• 3 large tbsp cacao or cocoa powder• 150g (5.2 oz) coconut or caster sugar• A pinch of salt• 5 tbsp sunflower oil• 1 tsp vanilla essence• 240ml (8.1 fl oz) plant milk, room temperature• 100g (3.5 oz) berries (e.g. blueberries and raspberries), plus extra to serve 1 Preheat the oven to 180°C (160°C fan)/350°F/Gas 4 and line a baking tray with parchment paper (approx. 20cm square). 2 Place a heatproof bowl over a pan of simmering water and break up 150g (5.2 oz) of chocolate and place in the bowl. Allow to melt and set aside.…

• Recipe by Caitlin Conner, beplantwell.com, @plant.well Serves: 4 Easy and delicious vegan Moroccan couscous recipe with chickpeas and chard. This easy high-protein meal is so flavourful and is ready in under 30 minutes. • 480ml (16 fl oz) veggie stock• 4 tbsp olive oil• 280g (10oz) uncooked couscous• 2 bunches chard• 1 tsp ground cumin• 1 tsp ground coriander• 1/2 tsp garlic powder• Salt and pepper to taste• 1 x 425g (15oz) can chickpeas• 2 tbsp lemon juice 1 Bring veggie stock and 2 tbsp olive oil to a boil. Add couscous and remove from heat, allow to sit for 10-15 minutes and then fluff with a fork. medium heat. Add chopped chard and cook for about 5 minutes until it starts to wither a bit. 3 Add cumin,…

Makes: 6 toasts (2-3 servings) These decadent sweet potato toasts are incredible for breakfast – or anytime of the day, really. The crisp sweet potatoes topped with the luscious macadamia cream cheese and a sweet and tangy radicchio salad is the perfect combination. • 1 large sweet potato• 2 tbsp coconut oil• 60g (2.1 oz) macadamia cream cheese (see recipe)• 1½ avocados, sliced thin• ¼ tsp salt• Black pepper, as desired• Pinch of crushed red pepper For the Radicchio Salad: • 1 tbsp lemon juice• 1 tbsp maple syrup• 1 tsp apple cider vinegar• 35g (1.2 oz) roughly chopped watercress• 40g (1.4 oz) shredded radicchio 1 Preheat your oven to 230°C/450°F/Gas 8. Line a baking sheet with aluminium foil, then place a cooling rack over the baking sheet. 2 Slice…

Serves: 1 Homemade hashbrowns are incredibly easy to make and worth the little bit of extra effort! For the hashbrowns: • 2 large potatoes (or 3 medium)• ½ tsp salt• ½ tsp pepper• 1 tsp dried mixed herbs• 1 tsp garlic pepper• 2 tbsp gram flour To serve: • Bagel• Vegan cheese• Sliced tomatoes• Avocado 1 Grate the potatoes into a bowl – no need to peel them. 2 Squeeze out as much excess water and starch as you can, and then put the potato back into the bowl. 3 Add the salt, pepper, mixed herbs, garlic pepper and gram flour. Mix well until everything is combined, then try to form balls. If the mixture doesn’t stick together, add a little more gram flour until it does. 4 Form into…

Serves: 2 This jar is all about the balance of crunchy elements and smooth, creamy textures. Don’t forget to take a spoon with you! For the chia pudding: • 500ml (17 fl oz) almond milk or coconut milk• 85g (3oz) chia seeds• ½ tsp vanilla powder For the layers: • 80g (2.8 oz) Rainbow raw-nola (see recipe)• 225g (8oz) Maqui berry & lime chia jam (see recipe)• 100g (3.5 oz) coconut yoghurt (see recipe)• 2 green apples, cored and julienned 1 Combine all the chia pudding ingredients in a large jar or bowl and stir well. Leave to stand for 10 minutes before stirring once more. Place in the refrigerator overnight. 2 In the morning, layer the chia pudding, raw-nola and jam in a small glass jar, then top it…

Product of the month Noochy Poochy Adult Complete 12mth+ A comprehensive food for your canine companion, Noochy is the only dog food blended with nutritional yeast, thyme, marjoram and basil for a delicious all-natural cheese and herb flavour – a winner dinner, even for very fussy plant-powered pooches! £15.99 (2kg), £79.99 (12kg), noochypoochy.com, The Vegan Kind Supermarket, select pet shops, health food shops and refill stores…

How to calm anxiety What are the modern life triggers? Feelings of worry are a completely normal response to new or unsettling events. However, worry is termed anxiety when it becomes prolonged, lasting for several months. Anxiety can be caused by life events or experiences such as the death of a loved one, long-term illness, work events or family pressures. It can be identified by prolonged rumination that often triggers a state of stress. Recognising the triggers and the initial behaviours characteristic of anxiety (e.g. increased heart rate or breathing, poor sleep or concentration) is a great start to managing the state. Ways to calm anxiety The following tips may be useful to gain control over anxiety and reduce its influence on daily living. • Contact a friend or family…

Slab Artisan Sea-Salted Caramel Fudge Try this sea-salted caramel – creamy and decadent with a lick of sea salt, a firm favourite from Slab’s exciting range of 14 handmade, small batch vegan fudge flavours including Tiger Butter, Death by Chocolate and Raspberry Dream. £3.80, slabfudge.co.uk TRIBE Triple Decker Plant Protein Bar The TRIBE Triple Decker is high in plant-based protein, vegan, glutenfree and under 200 calories. It has three layers; crunchy protein granola base, a thick peanut butter filling and a vegan chocolate topping. Available in seven flavours. £2, Sainsbury’s RIFCo Organic Thai Green Curry Inspired by the classic dish served throughout Thailand, this is a spicy plant-based fusion of tofu and vegetables with lemongrass and authentic spices in a rich coconut milk sauce. Naturally free from gluten and dairy,…

Serves: 2 There are so many different ways to cook with tofu, but sometimes the simplest is the best; coat in batter and fry it until crispy, and serve with noodles. • 1 x 280g (9.8 oz) block of firm tofu• Drizzle of soy sauce• 100g (3.5 oz) gram flour• 75ml (2.5 fl oz) soya milk• 75g (2.6 oz) sesame seeds• 25g (0.8 oz) cornflour• Oil, to fry To serve: • Noodles or rice, cooked• Stir-fried vegetables 1 Cut the block of tofu into inch cubes, then soak them in a good drizzle of soy sauce. 2 Make a wet batter – stir soya milk into the gram flour until you have a thin batter. 3 In a separate bowl, mix together the sesame seeds and cornflour. 4 Dip the…

Serves: 4 These fluffy, light bao buns are sure to impress, especially when stuffed with crispy panko Tofoo. You can grab ready-made bao buns in most supermarkets nowadays. Easy-peasy. • 250g (8.8 oz) Naked Tofoo, drained, dried and cut into 8 strips• 75g (2.6 oz) cornflour• 1 tbsp Chinese 5 spice• 2 tbsp light soy sauce• 75g (2.6 oz) panko breadcrumbs• 2 tbsp sesame seeds• Sunflower oil, for frying For the pickled red onion: • 1 large red onion, sliced thinly into rings• 150ml (5 fl oz) apple cider vinegar• 2 tbsp granulated sugar• 1 tsp sea salt and freshly ground black pepper• 1 star anise• 4 coriander seeds To serve: • 8 shop-bought bao buns• ¼ cucumber, sliced• 50g (1.7 oz) beansprouts• Handful of coriander, ripped 1 For the…

Serves: 2 Lightly fried tofu pieces and crunchy vegetables are lusciously wrapped in the unmistakable aroma of doubanjiang sauce. • 225g (8oz) firm tofu, cut into 2cm (¾-in) cubes• 2 tbsp hoisin sauce• 50g (1.7 oz) cornflour• 250ml (8.4 fl oz) vegetable oil• 1 x 227g (8oz) can sliced bamboo shoots, drained• 1 x 227g (8oz) can sliced water chestnuts, drained • 2 tsp garlic purée• 1 tbsp sugar• 2 tbsp fermented chilli bean paste (doubanjiang)• ½ tbsp rice vinegar• 125ml (4.2 fl oz) water• 1 tbsp toasted sesame seeds 1 Coat the tofu cubes in the hoisin sauce, then lightly dust with cornflour and bang off any excess. 2 Heat the oil in a wok over a high heat and fry the tofu pieces for 3 minutes, turning regularly…

Serves: 1 “This is something that my grandma made when she was in a hurry,” says Tempehtation founder Noni. “Although she served the tempeh with rice, I have added a Western touch by making it into a sandwich instead.” • 200g (7oz) tempeh• 2 chillies• 2 garlic cloves• 1 large tomato• ½ tsp salt• ½ tsp sugar• 1 tbsp oil• Handful of Thai basil • Lettuce• Tomato, sliced 1 Slice the tempeh thinly and pan fry until golden brown. Set aside. 2 For the sambal paste, mix the chillies, garlic and tomato with oil and pop into an airfryer for 12 minutes at 180°C/350°F. Once cooked, grind into a paste with the salt and sugar in a pestle and mortar along with the Thai basil. 3 Toast the bread, and smear…

• Recipe from A Vegan Summer in Southern Italy by Nadia Fragnito, theveganitaliankitchen.com, @theveganitaliankitchen Serves: 4 This is a street food recipe from the Salento region, where snacks reign supreme. This is a kind of flatbread that offers itself to a variety of fillings. After baking, the puccia is traditionally sliced through the middle then layered with toppings before cutting in half. For the puccia: • 1½ tsp dried yeast• Large pinch sugar• 325g (11.4 oz) plain flour• 1 tsp salt• 2 tbsp oil + extra to drizzle Suggested fillings: • Roasted capsicum, aubergine, olives and rocket• Vegan mozzarella, mayonnaise, tomato and rocket• Pesto, artichokes, sun-dried tomatoes and aubergine 1 Combine 60ml (2 fl oz) of warm water, yeast and sugar in a small bowl and whisk to combine. Set…

Makes: 30-35 Using zucchini (courgette) as a wrap around a tasty filling is an excellent way to make simple bite size food. A medium zucchini will yield 15-18 usable slices. It is easy to prepare these rolls in advance, so they are still fresh when serving. Store them in the refrigerator and let stand at room temperature 15-20 minutes before serving. • 2 zucchini (courgettes)• 2 tbsp chopped microgreens of your choice• 2 tbsp chopped chives • 2 tbsp pea sprouts or microgreens, to garnish For the filling: • 150g (5oz) macadamia nuts• 150g (5oz) cashews• Finely grated zest of 1 lime• 4 tbsp lime juice• 4 tbsp grated horseradish• 4 tbsp nutritional yeast flakes• 3 tbsp chopped coriander• 1 tbsp olive oil• 2 makrut lime leaves• 1 clove garlic, very…

Makes: approx. 2.5L This is a super refreshing drink that is perfect for your spring and summer picnic adventures. • 12 elderflower heads in full flower, picked with the sun on them• 900g (2lbs) granulated sugar• 2 lemons, sliced• 2.25L (4 pints) boiling water 1 Place the flower heads in a large bowl with the sugar and sliced lemons. Pour over the boiling water and stir well. 2 Leave the mixture to stand for 24 hours, then strain the cordial through muslin into sterilised bottles. Keep in the fridge for up to a month. • Recipe from Eat Share Love by Kalpna Woolf, published by Meze.…

Makes: around 12 If your picnic is a family affair, these summer rolls will be a hit with everyone. Get the kids involved with making them and they’ll love eating them even more. • 1 pack rice paper wraps• 100g (3.5 oz) thin rice noodles• 200g (7oz) vegan mince• 1 onion, diced• 3 garlic cloves, minced• 1 tsp jerk marinade• 1 tsp all-purpose seasoning• ½ tsp salt• ½ tsp black pepper• ½ lettuce, finely sliced• 2 carrots, grated• 1 cucumber, sliced into batons 1 Heat 1 tablespoon of vegetable oil in a large frying pan, then add the onion and cook for 5 minutes. Add the garlic and carry on cooking for 2 more minutes, then add the vegan mince, the jerk marinade, all-purpose seasoning, salt and pepper and mix…

Makes: 10 When you wake up, see the sunshine and decide to plan an impromptu picnic, you can whip up these tasty cookies in no time to take along with you. • 2 ripe bananas (around 200g/7oz)• 50g (1.7 oz) almond butter (smooth, runny)• 100g (3.5 oz) oats• 80g (2.8 oz) oat flour (oats blended into flour)• ¼ tsp bicarbonate of soda• 50g (1.7 oz) vegan white chocolate chips or chunks• 80g (2.8 oz) raspberries 1 Preheat oven to 180°C (160°C fan)/350°F/Gas 4 and line a baking tray with parchment paper. 2 Mash the bananas in a large bowl and stir in the almond butter. Stir in the oats, oat flour and bicarbonate of soda. Fold in the chocolate chips and raspberries carefully. 3 Use a large tablespoon scoop to…

Serves: 4 This vegan salad is filled with fresh vegetables and topped with a creamy tahini dressing. • 260g (9.1 oz) kale• 130g (4.5 oz) sweet potato• 90g (3.1 oz) quinoa• 30g (1oz) radishes, thinly sliced• 75g (2.6 oz) avocado, diced• ¼ cup tahini dressing For the tahini dressing: • 60g (2.1 oz) tahini• 2 tbsp Dijon mustard• 1 tbsp olive oil• 1 tbsp lemon juice• 1 tsp apple cider vinegar• 3 tbsp cool water• 1 tsp agave nectar 1 Start by washing, dicing, and roasting the sweet potatoes, Season however you prefer (we kept it simple, using olive oil, salt and pepper). 2 Roast in the oven at 220°C/425°F/Gas 7 for about 20 minutes, tossing every 10 minutes. Allow to cool slightly before adding to your bowl. 3 Mix…

Serves: 2 This is a delicious and hearty salad which can be served as a side or a main. It’s very easy to make and perfect if you want something simple but healthy. • 1 butternut squash, peeled and cut into slices around 1cm thick• Glug of rapeseed oil• 1 x 250g (8.8 oz) pack pre-cooked puy lentils (or lentils of your choice) • 2 handfuls of rocket or watercress• 200g (7oz) marinated tofu, diced and lightly fried or serve cold (e.g. Cauldron or Taifun)• Drizzle of tahini• Handful of fresh herbs (e.g. basil)• Handful of mixed seeds (e.g. pumpkin, sunflower, sesame)• Salt and pepper 1 Preheat the oven to 180°C/350°F/Gas 4. 2 Pop the butternut squash slices onto a baking tray and cover with a light coating of oil…

• Recipe and food styling by Keiron George, photography by Rose Fooks for ManiLife. ManiLife Rich Cocoa Baked Porridge Serves: 4-6 Adding chocolate and peanut butter to your porridge in the morning is a great way to start your day! • 200g (7oz) rolled oats• 700ml (1 pint) plant-based milk• 25g (0.8 oz) cocoa powder• 100ml (3.3 fl oz) maple or golden syrup• 1 banana, mashed• 70g (2.4 oz) ManiLife Rich Cocoa Smooth Peanut Butter• 1 tsp vanilla paste• 100g (3.5 oz) dark chocolate, roughly chopped• Small handful chopped roasted peanuts, to garnish 1 In a bowl, mix together all the ingredients apart from chocolate and peanuts. Leave to soak for 1 hour. 2 Preheat the oven to 180°C/350°C/Gas 4. Mix through three quarters of the chocolate and transfer to…

Makes: 2 cups This raw macadamia cream cheese tastes so much like conventional dairy cream cheese it’s incredible! • 250g (8.8 oz) raw, unsalted macadamia nuts• 360ml (12 fl oz) filtered water• 2 tsp lemon juice• 1½ tsp salt You will also need: • A fine mesh cheesecloth 1 In a high-power blender, blend the macadamia nuts, water, lemon juice, and salt, until completely smooth. 2 First, lay a plate down on a flat surface, and place a colander on top of the plate. Line the colander with the cheesecloth. Pour the macadamia mixture onto the cheesecloth. At this point the macadamia cheese will be mush – don’t worry, that’s normal! Twist the top of the cheesecloth and secure it with a clip, making sure none of the macadamia mixture…

Serves: 1 This chocolate peanut butter smoothie bowl is rich, thick, creamy and easy to make! With a flavour and texture similar to chocolate soft serve ice cream, this breakfast smoothie can also be enjoyed as a healthy dessert smoothie. For the smoothie bowl: • 2 large frozen bananas, peeled before freezing• 2 tbsp peanut butter• 2 tbsp cocoa powder or cacao powder• 1-2 Medjool dates, optional• ½ tsp vanilla extract, optional• 60ml (2 fl oz) non-dairy milk (almond, oat, coconut, etc) Toppings (optional): • Banana• Peanut Butter• Chopped peanuts• Chocolate chips• Granola 1 Add ingredients to the blender. 2 Blend ingredients until thick, smooth and creamy. (See note.) 3 Transfer smoothie to a bowl. Add your choice of toppings and enjoy with a spoon. • Recipe by Purely Kayleigh,…

Makes: about 280g (10oz) • 80g (2.8 oz) activated buckwheat• 65g (2.3 oz) pistachio nuts• 60g (2oz) dried goji berries• 10g (0.3 oz) coconut flakes• 6 Medjool dates, pitted• ½ tsp vanilla powder To serve: • Blueberries (optional)• Green apple, sliced (optional) 1 Place all the ingredients in a food processor. Pulse ten to fifteen times until evenly combined and just beginning to stick together. Store in the refrigerator for up to 2 weeks. To serve, garnish with blueberries and sliced green apple, or other fruit, if desired.…

Makes: 720g (1.5 lb) • 375ml (12.6 fl oz) full-fat coconut cream• 375ml (12.6 fl oz) full-fat coconut milk• 1 tbsp maple syrup• 2 dairy-free probiotic capsules 1 In a blender, combine the coconut cream, coconut milk and maple syrup. Pour into a bowl, sprinkle the contents of the capsules into the mixture and whisk to combine. 2 Divide the mixture between sterilised jars, resting the lids on top to allow air to circulate. Leave in a warm room (between 20-25°C/70-75°F) or place in an oven on the lowest setting for 24 hours. Stir in the mixture after about 12 hours. 3 Once the yoghurt is fermented, seal the jars and refrigerate. The yoghurt will thicken a little more once chilled. If you would like a thicker, Greek-style yoghurt, substitute…

Get your sweet fix 1 Free From Fellows Mallows Available in Strawberry, Vanilla and Mini Pink & White Vanilla, these super fluffy marshmallows are another great vegan product from Free From Fellows. From £1.50, Sainsbury’s, Holland & Barratt, Waitrose and Ocado 2 Tasty Mates Gummy Sweets Choose from five different flavours: Very Berry, Pear Crumble, Peaches and Cream and Salted Caramel, made using only natural colours and flavours. £2.49, tastymates.co.uk 3 Blockhead Functional Sweets + Containing prebiotics and protein building blocks, these sweets from Blockhead are sugar free and contain just 36 calories per pack! £1.75 (pack of 12), blockhead.store…

New pasta sauce range from Heinz Heinz (heinz.co.uk) has launched a brand new range of pasta sauces, with six out the seven new products being suitable for a vegan diet. Amongst the new sauces are Tomato & Lentil Ragu, Mediterranean Veggies & Chunky Tomatoes, and Tomato, Mushroom & Bell Pepper. Made in Italy with natural ingredients and no added sugar, the range delivers 1 of our 5-a-day. Alexandra Bayet, Head of Adjacencies Platform – New Ventures, Heinz, says: “We are ridiculously late. Not by a few days, but by 150 years. Yes, we’ve been tomato experts for all this time and we currently produce more than 5.5 billion naturally bred seeds per year, and despite this we have not until now made a tomato pasta sauce in the UK… We’ve…

Nasty Vegan Super Shake Available in three delicious flavours (chocolate, strawberry cheesecake, and vanilla), these powdered drinks contain 25g of plant-based protein per serving, along with 26 vitamins and minerals. They are 100 per cent natural and free from sugar, gluten and all 14 major allergens. £16.99 (500g bag), nastyvegan.co.uk Noughty Get Set Grow Growth Tonic A great leave-in treatment to promote a healthy, moisturised scalp and an optimised environment for growth. Formulated with Noughty’s unique Pea Complex, a blend of Organic Garden Pea Sprouts, Green Robusta Coffee Beans and Piroctone Olamine. £9.99, lovenoughty.co.uk Our favourite buys this month Oliva Soap Olive oil soap is very mild, long-lasting and can be used directly on any skin type to help retain moisture and elasticity, and soothes and nourishes the skin. Available…

Get started with breadmaking with a super easy focaccia that looks and tastes amazing! For the bread: • 500g (1.1 lb) strong white bread flour• 2½ tsp salt• 7g (1 packet) dry fast action yeast• 400ml (13.5 fl oz) lukewarm water• 30ml (1 fl oz) extra-virgin olive oil For the topping: • 1 large red onion, sliced• Small pack of rosemary• 1 tbsp balsamic glaze • 1 tbsp agave syrup• 2 tbsp olive oil, plus extra for drizzling once baked 1 Place the flour into a large mixing bowl, add the yeast to one side of the bowl and the salt to the other, then mix until fully combined. 2 Make a well in the middle of the dry ingredients and add the oil along with some of the water. Mix…

Makes: 10 These Mini Chocolate Mousse Pecan Tarts make the best no-bake dessert; they are vegan, gluten-free and wholesome. For the tarts: • 120g (4.2 oz) oats• 75g (2.6 oz) pecans• 100g (3.5 oz) cashew butter, runny and smooth• 45ml (1.5 fl oz) maple syrup• 35g (1.2 oz) coconut oil, melted• Pinch of salt For the filling: • 90g (3.1 oz) dark chocolate• 170g (6oz) silken tofu• 10 pecans• Extra ground pecans 1 For the tarts, add the oats and pecans to a blender and blitz to a fine flour texture. 2 In a bowl, whisk together the cashew butter, maple syrup, coconut oil and salt. Now pour in the ground oats and pecans and stir to a thick, sticky dough. 3 Using a silicone cupcake tray or individual silicone…

Serves: 2 This is Impulse’s own take on a traditional Thai Fish Curry. It works well with the fresh sea flavour of Impulse Sea Veg Tempeh. • 200g (7oz) block Impulse Sea Veg Tempeh, sliced into 5mm strips• 1½ tsp vegan Thai red curry paste• 200ml (6.7 fl oz) coconut cream/milk• 8-10 Thai makrut/kaffir lime leaves, finely sliced (or 1-2 tsp dried kaffir lime leaves)• 1 large bell pepper, finely sliced• 4 tbsp vegetable oil• 1 tbsp soy sauce• Pinch salt• 1 tbsp palm sugar, grated (or coconut sugar)• 1 small mild red chilli pepper, finely sliced• Cooked rice (enough for 2) 1 Heat up 2 tablespoons of vegetable oil in a large frying pan. Quickly fry slices of tempeh until a deliciously crispy golden brown. Remove from the heat…

Serves: 4 This easy tempeh bacon is marinated and baked to perfection. It’s crisp and has a delicious savoury sweet flavour. • 230g (8oz) package of tempeh• 60ml (2 fl oz) low-sodium tamari or soy sauce• 60ml (2 fl oz) avocado or olive oil• 2 tbsp maple syrup• ½ tbsp liquid smoke • 1 tsp smoked paprika• ½ tsp garlic powder• ¼ tsp black pepper 1 Cut tempeh into ¼-in thick strips/slices. 2 Add tamari, oil, maple syrup, liquid smoke, paprika, garlic powder and pepper to a shallow dish. Whisk together with a fork and add tempeh slices. Cover and let marinate in the fridge for at least 1 hour or up to 3 hours. 3 Preheat oven to 200°C/400°F/Gas 6. Arrange tempeh slices in a single layer on a baking…

Serves: 2 This sandwich is incredibly easy to make, and is filled with delicious vegetables and creamy hummus on fluffy bread. • 4 slices sourdough bread• 65g (2.3 oz) hummus• 20g (0.7 oz) lettuce• Microgreens• 1 tomato, sliced• 1 small cucumber, sliced• 1 radish, sliced 1 Wash and prep all produce, according to the ingredients list. 2 Spread the hummus onto the slices of bread, add vegetables, and place the second slice of bread on top of each sandwich. 3 This sandwich is delicious when enjoyed fresh, but can be wrapped and stored in the fridge for up to 2 days. • Recipe by Kelsey Riley, plantedinthekitchen.com, @plantedinthekitchen…

Makes: 4 sandwiches Creamy mashed chickpeas with capers, celery and dill for a tangy tuna-like flavour, sandwiched on fluffy whole grain bread. • 1 can chickpeas• 50g (1.7 oz) chopped celery• ½ red onion, diced• 30g (1oz) capers• 2 tbsp fresh dill, finely chopped• 3 tbsp vegan mayo• 2 tbsp Dijon mustard • Black cracked pepper and sea salt, to taste• 4 sliced fresh whole grain bread For dressing the sandwich: • Tomato slices• Sprouts• Fresh kale 1 Empty and strain the chickpeas into a large mixing bowl. Mash chickpeas until you get a flakey-like texture. 2 Prepare the fresh ingredients: add chopped celery, red onion, capers and dill into a mixing bowl. Stir into the chickpeas then add in the mayo, mustard, sea salt and pepper. 3 Layer the sandwich…

Serves: 3-4 Jackfruit makes for a great meat replacement – in this recipe we’re using it to replace lamb in a doner style kebab. • 400g (14oz) can Essential Jackfruit• 1 tbsp Essential Yeast Extract• 1 tsp molasses or date syrup• 1 tbsp Essential Ground Cumin• 1 tsp Essential Garlic Granules• 2 tsp Essential Smoked Paprika• Essential Olive Oil, for frying To serve: • Pittas or wraps 1 Drain jackfruit and break up chunks to preferred size. Dilute yeast extract and molasses into thick stock – pour on and stir well. Stir in the cumin, paprika and garlic (you can leave for a while to infuse). 2 Heat the olive oil in a frying pan, add jackfruit and cook at a moderately high heat, turning often with a wooden spatula.…

Balsamic Roasted Vegetable Rice Salad Serves: 4-5 as a side A healthy, light and summery salad filled with roasted vegetables, sticky balsamic vinegar and lots of rice. • 200g (7oz) rice (white, basmati or brown)• 2 peppers (red, yellow or orange), small dice• 1 large courgette, in rounds• 2 red onions, in chunks• Olive oil• Balsamic vinegar• 1 lemon• Salt and pepper• 70g (2.4 oz) pumpkin seeds• 160g (5.6 oz) sweetcorn• 100g (3.5 oz) fresh tomatoes, chopped• 40g (1.4 oz) spinach, chopped To serve: • Fresh coriander, black sesame seeds, lemon wedges 1 Preheat the oven to 160°C fan/180°C/350°F/Gas 4 and line 2-3 baking trays with parchment paper. Add the diced pepper, courgette and red onion to the trays and drizzle with 2-3 tablespoons olive oil and 2-3 tablespoons balsamic…

Makes: approx. 450g (15.8 oz) It’s so quick and easy to make hummus and adding in fruits is a fun way to change it up! A tub of this along with crackers and crudites make a delicious addition to any picnic. • 2 garlic cloves, roughly chopped• 2 tbsp olive oil• 400g (14.1 oz) can chickpeas, drained• 75g (2.6 oz) cooked beetroot, roughly chopped• 100g (3.5 oz) blackberries• 3 tbsp tahini• 2 tsp lemon juice• Handful roughly chopped parsley• Crackers, celery, peppers, cucumber sticks, to serve 1 Heat the oil in pan, add the garlic and cook for around 30 seconds just to soften the garlic. Remove from the heat. 2 Place the chickpeas in a blender or food processor and blitz to a coarse paste. Add the oil and…

Serves: 4-6 A delicious and fresh side dish that will travel well to your picnic and sit happily alongside the rest of your feast. • 20g (0.7 oz) coconut oil• 3g fennel seeds• 6g curry leaves• 18g (0.6 oz) finely chopped garlic• 12g (0.4 oz) finely chopped ginger• 100g (3.5 oz) eschalot, finely sliced• 400g (14.1 oz) peeled carrot, cut into large matchsticks• 40g (1.4 oz) grated coconut• Salt flakes and freshly ground black pepper• 3g turmeric powder• 2g chilli flakes• 1g ground star anise• Coconut vinegar, to season 1 Melt the coconut oil in a wok or large frying pan over a medium heat, add the fennel seeds and cook for a minute until they start to change colour. Add the curry leaves and cook briefly to crisp up,…

Serves: 4-6 Paired with tomatoes and herbs harvested from the garden, the crisp bread soaks up the sweet juices and oil, leaving you sopping up every drop. • Day-old country or artisan loaf, roughly torn into 1-2in pieces• 70g (2.4 oz) pine nuts• 3-4 ripe tomatoes (such as Cherokee purple, roma, brandywine and sungold), diced • 1 red onion, thinly sliced• 2-3 garlic cloves, minced• 20-40g (0.7-1.4 oz) basil, roughly chopped• 15g (0.5 oz) fresh oregano, roughly chopped• 120ml (4 fl oz) extra virgin olive oil, plus more if necessary• 60ml (2 fl oz) balsamic vinegar• ½ tsp kosher salt• Cracked black pepper 1 Preheat the oven to 180°C/350°F/Gas 4. 2 Toss the bread pieces in a large bowl with a tablespoon or two of olive oil lightly coating them.…

Makes: 35 Make a batch of these and you’ll be everyone’s best friend at your next picnic! • 200g (7oz) dark chocolate• 100g (3.5 oz) coconut oil• 1 tsp vanilla essence• 3 tbsp maple syrup Toppings: • 2 tbsp almonds, chopped• 2 tbsp Brazil nuts, chopped• 2 tbsp coconut flakes• 2 tbsp dried cherries 1 Melt the chocolate in a saucepan with the coconut oil on a low heat (or in a microwave). Once melted, add the vanilla essence and the maple syrup and mix well. 2 Transfer the mix into the moulds and sprinkle the chopped nuts and dry fruits on top. 3 Place the mould in the fridge to set for at least 4 hours. Tuck in! • Recipe has been extracted from Omari McQueen’s new cookbook, Vegan…

Makes: 8 cups These are great little energy boosters when you need a pick-me-up. They are made in silicone muffin trays and once they are set, just pop them out and keep in the fridge in a sealed tub. They will last for 5-6 days. • 250g (8.8 oz) dried figs• 80g (2.8 oz) porridge oats• 55g (1.9 oz) ground almonds• 1 tbsp almond butter• 1 tsp vanilla extract• ¼ tsp salt• 100g (3.5 oz) vegan chocolate• 1 tsp coconut oil• 2 tbsp flaked almonds 1 Remove the stalks from the figs and discard, then soak the figs in boiling water for 30 minutes. 2 Drain the figs and add to a food processor with the oats, ground almonds, almond butter, vanilla and salt. Process until full combined. 3 Spoon…

Serves: 10 This luxury granola will keep in an airtight container for up to 2 weeks. Great served with thick vegan yoghurt and fresh berries and little honey flavoured agave or maple syrup. For the dry mix: • 200g (7oz) organic oats• 30g (1oz) plain puffed rice• 45g (1.5 oz) puffed quinoa• 35g (1.2 oz) shredded coconut• 75g (2.6 oz) pumpkin seeds• 40g (1.4 oz) light brown sugar• 1 tbsp cinnamon For the wet mix: • 60ml (2 fl oz) melted coconut oil • 60ml (2 fl oz) maple syrup• 60ml (2 fl oz) smooth natural peanut butter• 2 tsp vanilla extract• ¾ tsp sea salt Add after baking: • 25g (0.8 oz) chia seeds• 40g (1.4 oz) dried apple• 40g (1.4 oz) dried cranberries• 30g (1oz) goji berries 1 Preheat…

Serves: 2 7 ingredients and 5 minutes are all it takes to make these easy overnight oats. Perfect as a healthy breakfast or on-the-go snack. • 120g (4.2 oz) rolled oats (gluten-free if needed)• 3 tbsp chia seeds• 3 tbsp vegan chocolate chips or cacao nibs• 2 tbsp almond or peanut butter• 3 tbsp maple syrup• 1 tsp vanilla extract• 480ml (16.2 fl oz) almond or oat milk Optional: • A scoop of your favourite protein powder 1 In a large bowl, mix all the dry ingredients together. 2 Add the wet ingredients, and mix thoroughly until combined. 3 Divide the mixture between two bowls or storage containers and cover both. 4 Store in the fridge overnight until ready to eat. Enjoy! • Recipe by Elizabeth Emery of Vancouver with…

Serves: 8 This recipe contains a source of protein, complex carbohydrates and healthy fats, making it a really great go-to breakfast. It’s perfect for those busy mornings! For the granola: • 150g (5.2 oz) jumbo oats• 40g (1.4 oz) almonds• 40g (1.4 oz) walnuts• 40g (1.4 oz) pumpkin seeds• Pinch of salt• 1 tsp cinnamon• ½ tsp vanilla extract• 30g (1oz) melted coconut oil• 30g (1oz) maple syrup• 50g (1.7 oz) raisins For the compote: • 200g (7oz) Driscoll’s® Victoria™ Sweet Blackberries• 200g (7oz) Driscoll’s® Maravilla™ Raspberries• ½ tsp vanilla extract• Juice of ½ an orange 1 Preheat the oven to 180°C/350°F/Gas 4. 2 Add the oats, almonds, walnuts, pumpkin seeds, salt and cinnamon to a bowl and combine well. Then pour in the vanilla, coconut oil, maple syrup and…

Makes: about 600g (1.3 lb) • 130g (4.5 oz) mixed berries, fresh or thawed from frozen• 125ml (4.2 fl oz) maple syrup• 60ml (2 fl oz) freshly squeezed lemon juice• 1 tbsp maqui berry powder• 85g (3oz) white chia seeds 1 Blend the berries, maple syrup, lemon juice, maqui berry powder and vanilla powder until smooth. 2 Pour the mixture into the bowl and stir in the chia seeds. Leave to stand for 10 minutes, then stir well again, making sure there are no clumps of chia. 3 Pour into sterilised jars and let stand for 30 minutes before storing in the refrigerator.…

Serves: 2 This is an indulgent but super easy breakfast that takes hardly any time to make but tastes amazing! • 20g (0.7 oz) ground flaxseed• 260ml (8.7 fl oz) dairy-free milk• 1 tbsp vanilla extract• 45ml (1.5 fl oz) maple syrup• 25g (0.8 oz) Food Thoughts cocoa powder• 2 tsp vegan butter• 4 slices bread• 40g (1.4 oz) Food Thoughts dark chocolate chips• Coconut yoghurt, to serve• Fresh raspberries, to serve 1 In a large shallow dish, add the flaxseed, milk, vanilla extract, maple syrup and cocoa powder. Combine with a whisk. This may take a few minutes until the powder is fully combined. 2 Next heat a large non-stick pan on a medium heat and add 1 teaspoon of butter. Whilst it melts takes a slice of bread…

Makes: 4 cups Enjoy this easy homemade granola, made with overripe bananas, rolled oats, walnuts and coconut oil. Sprinkle it on smoothie bowls, yoghurt, or enjoy with almond milk. • 470g (16.5 oz) rolled oats• 90g (3.1 oz) walnuts• 80g (2.8 oz) pecans• 2 tsp ground cinnamon• ½ tsp salt• 2 overripe bananas, mashed• 65ml (2.2 fl oz) maple syrup• 55g (1.9 oz) coconut oil, melted• 1 tsp vanilla extract 1 Preheat oven to 180°C/350°F/Gas 4. Line a baking sheet with parchment paper. 2 Combine rolled oats, walnuts, pecans, ground cinnamon and salt in a large bowl. Mix together. Add mashed banana, maple syrup, melted coconut oil, and vanilla extract. Mix to evenly coat all of the oats and nuts. 3 Spread granola across the baking sheet in a thin,…

Nutty Blueberry Breakfast Muffins Makes: 14-16 These light and fluffy breakfast muffins are topped with a nutty streusel topping for a delicious breakfast bake or snack. • 300ml (10.5 fl oz) plant-based milk• 2 tbsp lemon juice• 90g (3.1 oz) runny almond butter or tahini• 100g (3.5 oz) coconut sugar• 1 tsp vanilla essence• 250g (8.8 oz) plain or GF plain flour• 80g (2.8 oz) nutty muesli, ground to a flour• 60g (2.1 oz) nutty muesli, left whole• 1 tsp baking powder• 1 tsp bicarbonate of soda• 200g (7oz) blueberries For the nutty streusel topping: • 100g (3.5 oz) nutty muesli• 40g (1.4 oz) coconut sugar• 40g (1.4 oz) vegan butter, melted 1 Preheat the oven to 180°C (160°C fan)/350°F/Gas 4 and line a muffin tray with 14-16 cases. 2…

How long have you been vegan, and what made you make the change? I became a vegan when I was a teenager. I was eating a piece of chicken and realised the bone. At that moment eating meat did not sit right with me. I stopped eating it at that point however went back to eating poultry and fish later on in life. My reasons for turning vegan again and staying vegan are animal cruelty and the effect that eating meat has on the digestive tract and overall health. What would you cook a die-hard omnivore to sway them to a plant-based diet? A burger! Why not – it unanimously won the omnivore judges over. Everyone loves a burger. Tell us about your restaurant, Souley Vegan. We prepare and serve…