FRESH VEGAN Issue 1

freshview

Our very 1st issue of Fresh Vegan featured 16 different cooks and chefs from all over the UK with 31 recipes to share for Christmas 2013 , New Year 2014, from Scotland, London, Berlin and the Midlands.

Boris Lauser the incredibly talented raw vegan Chef who created our front cover is known for his private raw gourmet evenings in Berlin. He trained with Mathew Kenney in America and the recipes he shares are simplicity, timeless and classic. Another Mathew Kenney graduate here in the UK is Deb Durrant who runs a training school in the UK shares her recipes.

Self published writer and Chef Vanessa of Essential Vegan shares recipes from her book. Ms Cupcakes, who has taken off in the UK with her cupcakes and cakes in Brixton London, was interviewed about her journey and share’s a recipe with our readers.

The talented and recently re-located Kim from Germany, of Cakes ‘n’ Treats in Camden London, creates the most elaborate hand-made bespoke cakes I have ever seen in the vegan world.

Teen Vgn share the story of their journey to help Vegan teenagers, nutritional advice from Holistic Nutritionist, Raw cakes, and chocolate cakes, there is lots and lots of chocolate in this issue.

Alcohol free cocktails and where to buy your Vegan organic wines, champagnes and spirits.

The Vegan Kind first box, and how it all started. Great books, gifts, where to eat in the UK, raw cheese and crackers, and more, much more….

FRESH VEGAN

Issue 1 Dec-Feb 2013

£1.95

Vegan Food Magazine

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Editor

Jacqui Deoir

jacqui@freshviewmagazine.com

Design

Ron Fairfield

ron@freshviewmagazine.com

Website

www.freshviewmagazine.com

Facebook

FreshViewPublication

EDITOR’S letter

Welcome to our first issue

Fresh Vegan is a food

Magazine for Vegan and non

vegans alike with a wish to work

alongside our neighbours in

Europe, to let them have a voice

in a world that often only glances

in their direction, featuring places

that often don’t get a look in.

Fresh Vegan is for everyone,

Omnivores, Vegetarians, Vegans,

and the health conscious so I hope

you find something here for you, if

not, let me know.

Mindfulness is very apt in the current climate, mindfulness

in how we spend, where we spend, what we buy, and how we

choose to nourish our body and soul.

Being mindful of the financial situation makes me want to

break free from its constraints and just have fun! Yes, there

are people struggling, and we do need to adopt a more

compassionate outlook but that need not mean we should stop

enjoying and sharing.

Fresh Vegan Magazine is a

Vegan Food Magazine published

by fresh view publications.

Whilst every effort is made

to verify the accuracy of

the content of Fresh Vegan

Magazine, it cannot be held

responsible for the accuracy and

effectiveness of any articles,

features or recipes.

© Fresh Vegan/fresh view 2013

Veganism has largely been lead by America in the past decade

and it seems we are a bit slow in the UK, outside of the Cities,

thankfully other parts of the country are now sitting up and

taking notice with some incredibly exciting things happening,

encouraging a more a more “Plant based lifestyle”.

I have always attempted to buy fair trade, organic, and where

possible, local, I didn’t realise I was being political, but every

food purchase is a political choice.

As a vegan I believe that compassion and protection should be

given to every species on the plant and especially those who

are less able to care for themselves.

Welcome to Fresh Vegan and Enjoy....X

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inside FRESH VEGAN

Regulars

Winter 2013

Teen VGN

Living as a Vegan Teenager

paperbagblog

Restaurant Feature

Vegan Vox

Orzo Coffee Feature

Ms Cupcakes

Interview and Recipe

Vintage Roots

Vegan Wines, Beers and Spirits

winter health

from Anna Middleton

and much much more...

Tea Obsession

from Jacqui Deoir

This Issue

Vegan RECIPES

from the Uk and Europe

Festive Cocktails

from Deliciously Raw

JASON VALE

Juicers and Juicing

NUT CHEESES

Madeleine Van Zwanenberg

vegan giving

Charity gifts and wonderful

Festive gifts for everyone

Books

Reviewing great Vegan

cookbooks, past and present

Cover image from our

friend Boris Lausner

from B Alive in Berlin,

Germany. A wonderful

Raw Zucchini Tonarelli

with Wild Mushrooms and

Poppy Seeds.

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coconom

coconut creations

“Sun Kissed and naturally sweet”

Discover the endless possibilities to satisfy your sweet tooth with

this exciting, planet friendly sweetner that actually does the body

good .... what’s not to love?

Whole unrefined sugar

Naturally sweet with a caramelised aroma

Low Glycemic index of 35

Naturally high in nutrients

Works in any recipe just like sugar

Sustained energy, no highs or lows

Unprocessed, unfiltered and unbleached

No fillers, additivies or preservatives

Sustainably harvested


Jacquis Harissa Recipe

We love this in our house. Spicy and smoky it brightens up any dish, salad, Tofu or

pasta. Great with some seasonal green and red cabbage shredded with soaked goji

berries, shredded apple, and some seeds or hemp. Mix harissa with olive oil, lime juice,

almond butter and some water to make this a great dressing.

I use 2 organic pointed red peppers

1 tsp of coriander seeds, cumin seeds, caraway seeds toasted

1.5 tbspn olive oil

2 small red onion diced finely

5 garlic cloves crushed

2 red chillies and 1 scotch bonnet

1 tbspn tomato puree

4 tbspn lemon juice

1/2 tsp salt

1 to 2 teaspoons of Ginger coconom sugar to taste

I roast off the peppers until blackened and then remove and place in a covered bowl to steam

the skins, makes them easier to remove. Note sometimes the regular organic red peppers are

good but it really depends on the season and how much water is in the pepper, experiment

until you get the consistency you like. I toast the seeds, fry the onion in half of the oil add

the garlic and chopped up chillies, (to your taste), you can use 3 regular red chillies (we find

the scotch bonnet gives an extra kick) Add the onion/garlic/chilli to the food processor

along with the peeled peppers and then grind the toasted spices and combine. Add your lemon

juice, salt and tomato puree and whizz it..Voila. Spoon into a sterilized jar and let it cool

before refrigerating. Now enjoy, it’s uses are endless so experiment away...


An Interview with Vanessa from

Essential Vegan

Vanessa I see from your blog you have been living in London since

2007 and originally from Brazil, so what brought you to the UK and

in particular London?

My husband and I wanted the experience of living abroad for a while and

we both had been to London before and loved it so it was only natural that

when the time came we chose London and now after all these years, this is

home.

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Why did you start Essential Vegan?

When I became vegan I fell in love with cooking and as all my non vegan

friends kept asking for my recipes, one suggested that I should start a blog

and I did. I was nice to see that there were people out there in the same

situation as me and it was rewarding to share my new recipes and see that

it was helping people plan their meals.


What made you become a Vegan?

I was a pescetarian for over ten years, than a vegetarian for another five. As I

went vegetarian for ethical reasons it suddenly hit me that it didn’t make sense

for me not to be vegan. I watched a video from Gary Francione called “I’m

vegan” and at the end of it I was a vegan.

Tell us more about your cookery classes planned and how can people

find out about this?

Well I haven’t had the time to focus on classes this past year as the publication

of my book has taken up all my time, but I will be looking into this for 2014

Are your recipes Brazilian inspired Vanessa?

You can find a lot of my mom and grand mom cooking style in me than I ever

imagine. They are both amazing cooks and I learnt a lot from them so I guess

yes, a lot of my recipes are Brazilian inspired.

What foods inspire you to create?

Every kind of food, if I try something new or see someone cooking something

and that gives me a idea. A memory of a food you used to like or of a happy

day, basically anything. I absolutely love a challenge and veganize non vegan

dishes is one my favourites.

What is your favourite quick recipe?

Kale crisp, it takes no time to prepare and I can eat an entire package by my

self...yum

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Vanessa Almeida

is an accomplished Brazilian vegan

chef based in London. Having moved

to England with her husband Neni in

2007, Vanessa spent the last few years

responding to the diverse range of

cuisine peppered across the UK capital by

crafting a sumptuous collection of plant

based dishes.

With a background in nutrition studies

(specialising in veganism), Vanessa

thrills in educating her blog readers on

how they can incorporate healthy and

hassle-free food into their everyday lives. Her Essential

Vegan site is a popular destination for vegan recipes and

preparation tips.

December 2012 saw the launch of a Portuguese edition of

the Essential Vegan Cookbook. This limited edition run was

an instant success in the couples home country of Brazil,

inspiring Vanessa and Neni to set about working on the

English edition.

www.essentialvegan.co.uk

Vegan “Ricotta” and Spinach Lasagne

• 9 lasagne sheets

• 250ml tomato sauce

• 400g tofu

• 1/4 cup almond milk

• 1 tbsp olive oil

• 3 cloves of garlic smashed

• 1/2 onion chopped

• juice of half a lemon

• 1 tbsp mustard

• 1 tbsp sugar

• 1/2 tbsp salt

• 120g baby spinach leaves

• 2 tbsp vegetable oil

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Serves 6

Fry the onions and 2 cloves of garlic in the vegetable oil until tender.

Add the tomato sauce, sugar, mustard and a small amount of water and bring

it to the boil.

In a food processor beat the tofu, almond milk, olive oil, 1 clove of garlic,

lemon juice and salt for a few seconds, just enough to incorporate all the

ingredients together.

Add the spinach leaves to the tofu “ricotta” mixture.

Spoon a bit of the tomato sauce into the bottom of the baking dish and place

the pasta sheets on top, then spread half of the ricotta/spinach mixture out

evenly using a spatula, and pour on more of the tomato sauce.

Repeat the process until the final layer of pasta and tomato sauce.

Bake in a preheated oven at 180C for 45 minutes

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Crispy Tofu Pillows

Tofu on its own can be a touch bland, but it

has an enormous facility to absorb the flavour

of anything you mix it with. In this recipe we

freeze the tofu so we can change its texture,

and in defrosting it, enhance its capacity to

absorb.

Ingredients (Serves 4)

• 4 sheets filo pastry

• 400g tofu

• 2 tbsp teriyaki sauce

• 3 tbsp olive oil

• 15g chives chopped

• 2 cloves of garlic smashed

• 1/2 onion chopped

• 2 tsp paprika

• 1/2 tbsp liquid smoke

• 2 tsp chilli powder

• juice and zest of 1 lemon

• salt

• black pepper

Freeze the tofu, first of all.

The day before, take the tofu out of the freezer and leave it in the fridge

overnight to defrost, or simply place in hot water for 2 hours.

Squeeze the tofu until you drain all of the water out of it.

You might be surprised how much water comes out, and it’ll feel rather

like a sponge.

Crumble the tofu with your fingers until it becomes granulated.

In a bowl mix the tofu with the rest of the ingredients and let it marinate

for about 30 minutes.

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Lay out a filo sheet, place a 1/4 of the tofu mixture in the middle, then roll it

up tightly into a pillow shape, and tuck in the edge to seal.

Repeat the process until you have four pillows.

Fry it, without oil, for about 2 minutes each side or until crispy and golden

brown.

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Apricot Chocolate Tart

So delicious that you won’t quite

believe it’s vegan. A sophisticated

dessert that melts in your mouth.

It’s rich, fruity, chocolatey and rather

heavenly. Indulge yourself!

Ingredients (Serves 8)

200g flour

110g vegan margarine

1 tbsp sugar

250g dried apricots

400ml coconut milk

10 tbsp light brown sugar

2 tbsp cornflour

1 cup sweetened coconut flakes

100g dark chocolate

250ml vegan single cream

Bring the flour, vegan margarine and sugar together into a dough.

Open the dough on an 18cm round springform baking pan and place it in the

oven for 30 minutes at 180oC.

In a saucepan cook the apricot for 15 minutes using just enough water to

cover it.

Once the apricots soften, drain the water saving 4 tablespoons worth, and beat

the fruit in a multiprocessor until it becomes a paste.

Mix the 4 tablespoons of the apricot water with the cornflour.

In a saucepan mix the coconut milk, light brown sugar and coconut flakes. Add

the cornflour mixture and stir for 15 minutes.

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Let it cool down and then beat together with the apricot paste for a good 2

minutes.

Melt the chocolate in a microwave (or in a bain-marie) and mix it with the

single cream.

Take the tart shell from the pan, pour on the apricot mixture and place it in the

fridge for 15 minutes.

Carefully pour the chocolate ganache on top of the tart and leave it in the

fridge overnight.

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Hello! We’re Laura and Kylie...

from TeenVGN and we’d like to start off by saying a

big thank you to Fresh Vegan for letting us have a

section here, to reach out to their young readers!

TeenVGN started up in March of 2013 and has since

grown rapidly (more so than we could have ever

imagined).

It began originally as just an idea, when we realised that there isn’t really any

place or group for young people to get together and encourage each other.

As both of us had worked with young people and

animal charities, we decided to join those forces

and create a safe place for these compassionate

youngsters to meet others like them.

We all know too well how difficult it can be to have

certain beliefs or lifestyle choices that are different

to those around us. It can be tough; sometimes

embarrassing and peer pressure can at times lead to

losing a grip on what we stand for.

So TeenVGN was launched, a place to go to get some guidance,

encouragement and generally just to have some fun!

We believe that young people who are currently leading a cruelty-free lifestyle

are genuinely our only hope for a compassionate future, and we aim to build

them up to become enthusiastic advocates, encouraging life skills that will help

our planet and the animals.

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Although we live in South Wales, our online community

reaches the entire globe, with Members from the UK, America, Australia, Japan

and all over the world.

Since TeenVGN began, we have seen over 400 young people sign up to the

website, over 7000 Twitter followers, and over 700 Facebook followers.

We have secured a fantastic team of sponsors who believe in what we are

doing. We have also produced two mini-mags, which is basically a magazine

styled newsletter to let our supporters know what’s been going on.

We have interviewed a great selection of celebrities including Bif Naked; a

Canadian singer, Jona Weinhofen; an Australian rockstar, Chanel Ryan; a

Hollywood Actress and our latest, Allisyn Ashley Arm; a Disney Channel actress

who is Vegan and just seventeen years old. As you would expect, she joined

TeenVGN as a Member too! The interviews can be found on our website.

We have already attended Vegfest in Bristol and Brighton, Birmingham Vegan

Fair, Cardiff Vegetarian Festival and The Big Welsh Bite in South Wales.

We are looking forward to Animal Aids Christmas Without Cruelty Fair in Exeter

in November and even hope to make it to Brighton Vegfest and some other

great events next year!

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Our website includes lots of pages for our Members to interact with

each other, a photo gallery where you can upload photos of anything VGN

related, a video channel where you can watch videos about Vegan Skin Care,

Wildlife, Adopting and Re-homing, a Forum where you can chat, ask questions

and share guidance, a Blog where they can practice their writing skills and post

a story or experience that is meaningful to them.

We also provide ideas for recipes, fundraising and resources for them to find

out where they can get certain foods or products.

Our Mentor Scheme gives opportunity for our

Members to ask an older more experienced Vegan

any questions they wish to ask, a form is filled out

and the question goes to the selected Mentor via

a secure email account monitored by the TeenVGN

team. Our panel rotates every few months.

We currently run a number of campaigns; one which

we believe is extremely important and necessary is

our School Letters campaign.

We are attempting to raise enough money to send a

letter to every Secondary School in the UK requesting

Vegan options in their cafeteria.

This is so important to us as we know that a lot of

young people often feel left out and bullied because

they have to take their own lunch or they can’t eat

with their friends.

We want to promote a healthy lifestyle to all

teenagers and want them to have the option to

choose healthier, more sustainable foods.

Another campaign that is gathering pace is our

“Fuelled by Compassion” campaign run by TeenVGN in hopes to build

confidence in young people to speak out about their compassionate lifestyle.

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We wanted to create an opportunity for conversation between nonvegans

and teenage vegans by selling wristbands with this phrase written on

it, then when asked what it means or where they got it, they would feel more

confident to speak out about

why they have decided to live

compassionately.

Our Fuelled by Compassion

campaign is our most popular

to date and we are always

sending wristbands to people

all over the world. So if you

see this wristband, you’ll know

where they got it!

In the future we hope to

become a globally recognised

network, to be verified on

Twitter, to collaborate with

ethical companies, to have

thousands of young members

join the website and to have a

full time employee!

In 2014 we hope to host

our own event, and in a few

years plan to launch a Vegan

Summer Camp for teens

during their school break.

We’d eventually like to set

up a Vegan “hang out” Cafe for Teens and Students to meet up, host events,

study and eat.

Of course, none of these dreams are possible without the support financially

from Sponsors, Supporters and Donors. If you would like to be a part of this

future please visit our donation page or contact hello@teenvgn.com

We really wouldn’t be able to do this without your help and we hope that more

people out there would see how important the younger generation is to our

future!

We’d like to thank Fresh Vegan again for letting us have a piece in their

magazine to share with you about TeenVGN!

Please visit the website www.teenvgn.com and get involved!

STOP PRESS - TeenVGN are doing a 100 mile ski challenge. Visit this link

to find out more. www.gofundme.com/skichallenge

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Orzo Coffee

A Healthy Coffee

Alternative Straight

from the heart

by VeganVox

OrzoCoffee may be the new kid on the block here

in the UK drinks market; however barley coffee

(orzo means barley in Italian) has been a family

favourite in Italy for a long time. The Italians take

their coffee very seriously and drink different

types of coffee for different occasions and times of day. Whilst a super strong

espresso might be called for on the way to work, after work Italians like to

drink something a little more healthy and soothing.

Orzo Coffee are bringing this Italian passion for coffee and health together

in the form of a 100% Organic Ground Roasted Barley alternative to coffee

with no added ingredients, naturally low in fat, caffeine free and suitable for

vegans, vegetarians, dairy, lactose and yeast intolerances (and Orzo coffee

claim) safe for diabetics - all with the versatility and great taste of coffee! Orzo

Coffee is certified by the Organic Food Federation.

I met up with the founder and owner of Orzo Coffee

- Roberta at London’s VegFest earlier this year.

Roberta is Italian and has lived in the UK for ten

years, she enjoys the coffee scene and the social

aspects of drinking coffee but felt that the UK was

lacking in a healthier coffee option that could be

enjoyed by families, children, allergy sufferers and

people who care about their food choices preferring

vegan, organic options.

This led Roberta to start her own alternative coffee

company replicating the barley coffees she missed

from back home in Italy. Roberta launched Orzo

Coffee in April 2012 and sells the product online and

wholesales to health food stores and cafes. Roberta

sources her barley for the coffee from Veneto, her

local region of Italy as she likes to be sure of the provenance and background

as well as the Italian authenticity of her products. She is hugely passionate

about her products and this comes across throughout the branding, products

and packaging.

Orzo coffee is sold in the form of grounds and an instant variety. These can

be used with coffee machines and percolators in the same way you would use

traditional coffee.

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They also sell gift packs and merchandise.If you are interested in Orzo coffee

for your Cafe they have a separate website for trade orzoespresso.co.uk

which sells the pods for professional machines to trade.

Orzo coffee is a healthy barley based espresso alternative, which can form the

basis of all traditional espresso based drinks - such as Americano, Macchiato,

Latte and Cappucino, whilst aiding the digestive system and being a family

friendly beverage. The barley coffee works well with non-dairy milks as it has a

lower acidity than traditional coffee and can also be used to flavour dairy-free

milk shakes and iced drinks.

Orzo Coffee also works in partnership with Cafe Art - a homeless organisation

where a percentage of their profits go to supporting this great cause. Find out

more at www.cafeart.org.uk. Orzo Coffee is available through independent

retailers, whole food and health food shops in the UK, Ireland and the US. You

can order a freshly made Orzo Coffee from some cafes and restaurants - a list

of which is on the companies website.

The products can also be purchased from online health food retailers Goodness

Direct - www.goodnessdirect.co.uk. They are very active on the social media

scene and love interacting with customers - you can follow Orzo Coffee on

facebook, Twitter and follow their blog on their website www.orzocoffee.co.uk.

Article by Vegan Vox www.veganvoxblog.blogspot.co.uk

Logos used with permission from Orzo Coffee.

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Ms Cupcakes is on a mission

Fresh Vegan Editor Jacqui Deoir investigates the Vegan Cupcake

revolution and interviews Melissa Morgan who is Ms Cupcakes

Where are you originally

from, how long have you

been living in the Uk and

what made you decide

to come to the Uk and

specifically London?

I am originally from Toronto

in Canada, I came here in

the late 90’s having spent a

long time travelling around

europe, I was trained and

worked originally in the

theatre industry, I visited

the UK, fell in love with

it and it made sense to

relocate here.

Why do you think that

your book has been such

a success given that a lot

of people might consider

the idea of Vegan cakes

only appealing to a small

market?

I think it’s a few different

reasons, but when we were

approached to write a book

we were approached by five different publishers so there was a belief in the

publishing industry that there was be an interest in this sort of book and when

I started the business three years ago I was one of very few people doing what

I was doing, now there are so many people creating Vegan cakes which is

incredible, so there is obviously a need and want for it.

What do you think makes your book unique?

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I think that what makes our book unique is that it is the first mainstream

published British baking book that is entirely Vegan. All of the Vegan baking

books until then were from the USA and so people over here were struggling

to convert weight measures from the American cup style measures, where to

get hold of some of the ingredients, or know what an equivalent ingredient in

Britain might be. So what I wanted to do was to ensure that all of the needed

ingredients were available from local supermarkets and the methodology would

be comfortable for British bakers.


With that, I think it makes it a very accessible book, people feel that they

can just pick it up and start baking with things that they already have in their

cupboard.

A big deciding factor for me was that it must have a big full colour picture of

all of the cakes so that people knew exactly what they were trying to make. I

really feel we eat with our eyes so it is more difficult if you can’t see ahead of

time what it is you are trying to bake.

It must have been incredibly flattering to be approached by so many

publishers wanting to publish your book for you?

Yes it really was and the trajectory of the business since we started three years

ago has been more that I could ever have imagined, so it has been incredible

that people are so interested in what we are all about.

How did this amazing interest from the publishing industry come

about?

It was a combination of many things, however when I started what was a

home baking business I was very good at social media and I think this has

made a huge difference on how we have grown so quickly whether it be

Facebook, Twitter or Instagram we have made sure we have kept up to date

with all of that and so word of mouth has spread in that way, when our shop

opened in April 2011 it was the first Vegan bakery in the UK and that was a

retail bakery that anyone could come and buy from. This created a great deal

of interest in the media and it was shortly after this that publishers started

to step up to our door and see if we would be

interested in doing a book.

That shows that there is a growing interest

and awareness in the UK?

I had a twitter follower let us know that Style

magazine has just quoted us one of the top

Vegetarian Restaurants in the UK which

is hilarious because we are not even a

restaurant.

You are in Brixton?

Yes this is our flagship shop and that’s

because I live here and if you want

something new in your community

then it was natural to open up on my

own home turf and over the next

couple of years we are looking to

open more shops around the country.

Brixton is a great place and it has

always been on the cutting edge of

great food and music.

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Do you have seating in the shop or are you

strictly take away?

We are limited with space in our current location;

we do have some seats in a covered outdoor area

just on the street side of the market. The new

branches we are planning will be more Cafe style so

that people can sit and drink coffee and eat yummy

Vegan cakes.

What inspired you to get into the baking

industry?

It’s the classic story of the home baker that turns

her hobby and passion into a business; I was

transitioning from being vegetarian to being Vegan

and cakes are one of my major food groups (laughs)

so I had to make sure that I could keep that up.

I looked around and realised there were no Vegan bakeries which is outrageous

as in the US and Canada every major City has Vegan or Gluten free bakeries

and it just seemed such a massive missed opportunity, so I created cakes that

would satisfy my sweet tooth. My friends got really excited about my idea so

I found myself opening a business with no experience in running a bakery

business, it was quite an exciting and stressful time.

You have a very specific Retro image Melissa, how did that come

about?

It’s tied into who I am really, I’ve always loved that late 50’s, early 60’s era,

full of hope with people pushing the boundaries and I loved the aesthetic, my

flat is exactly like my shop, the colours and the way I dress. This all meant

that creating a business had to be a place I wanted to live and that’s how it

came about.

Where do you see Ms Cupcake in the next five years given the amount

of press that you are getting?

I believe everyone deserves great cake in their lives so we are very much

an experiential brand, when you come into the shop everything is made on

site and you see it, and smell it, which I think you wouldn’t get at your local

grocery store and we were never interested in doing wholesale manufacture.

We want to open a series of shops starting in Brighton and then push up north,

maybe Manchester, and see how things go from there. We are looking at

Franchise possibilities throughout Europe and further abroad as we have had

a lot of interest in the Ms Cupcake brand in the Middle East. We have a huge

growth potential that is being explored right now.

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Also I loved writing the book so I want to write more and just keep creating

jobs in the UK market.

You can never tell where the next Vegan hotspot will be! But wherever that is

it is important that people support those little gems, cafes, restaurants and

shops, or they will just close.

So what is your favourite from all of your creations?

I don’t like to play favourites, it’s like a mummy with all of her children, but

I do have some soft spots, we are doing a Bakewell style of cupcake which

was really one of my first creations after experimenting with different recipes

many many years back, I also love peanut butter which is part of my culture,

so anything I can put peanut butter into whether it is peanut butter snap bars,

peanut butter cookies or anything like that is great.

Finally you have already intimated that another book may be around

the corner, will it be another baking book or might we see something

different?

I was so surprised at how much I loved writing the book and I loved every

minute of it and we are working on the new book and looking to make it bigger

and perhaps include savoury foods and breads, things like that. I am also

interested in sharing my experiences as a Mum starting a business from home

to encourage them to perhaps start a business themselves.

That is brilliant and very inspiring, your book is so vibrant and exciting

to look at and as you said we eat with our eyes.

Thank you, it’s interesting that Americans think it looks very British and many

British friends feel it looks very American.

Thank you so much for sharing with our readers at Fresh Vegan.

It was a real pleasure, good luck with the magazine...

www.mscupcake.co.uk

Now turn the page and start baking .

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From Ms Cupcakes

“I’m very picky when it comes to blueberry muffins. I hate it when the blueberries

bleed into the muffin – there’s something so unsettling about a blueishpurpley

sponge!

The easiest way around this is to drop the blueberries into the batter after

spooning it into the muffin trays. This has the added bonus of distributing the

berries evenly among the muffins – so no complaints from anyone when you

share these around!

Now if you want blue tie-dyedmuffins, by all means mix those berries in when

adding your wet ingredients – they’ll taste just as good!”

MAKES 12 VERY LARGE OR 20 MEDIUM MUFFINS

FOR THE CRUMBLE

100g (scant 1 cup) plain flour

50g (¼ cup) brown or demerara sugar

50g (3 tbsp + 1 tsp) dairy-free margarine

For the sponge

500g (4 cups) self-raising flour

60g (½ cup) ground almonds

1 tsp bicarbonate of soda

1 tsp baking powder

250g (1¼ cups) caster sugar

500ml (scant 2 cups)

soya or rice milk

320ml (11/3 cups) light rapeseed or other flavourless

oil, 2 tsp vanilla extract

½ tsp almond extract or flavouring (optional)

100g (about 60) whole blueberries

handful of flaked almonds (optional)

Preheat oven to 180°C/350°F/gas 4 and line your muffin trays with cases

24


To make the crumble, mix the flour, sugar and margarine together in a bowl

using a spoon or your hands until you have a lumpy crumble.

Set aside. In a large bowl, mix together the flour, ground almonds, bicarbonate

of soda, baking powder and caster sugar.

Add the milk, oil, vanilla and almond extracts and, using a metal spoon, quickly

mix everything together for about 10 seconds until the ingredients are just

combined. Don’t mix the batter too much, it should still be a bit lumpy. Spoon

the batter evenly into your muffin cases and drop the same amount of blueberries

on to each muffin (about 5 for each very large muffin or 3 for each medium-sized

one).

The blueberries will sink into the batter when baking. Sprinkle each muffin with

the crumble. Bake in the oven for 20–25 minutes. Cool in the muffin trays on

a wire rack for 10 minutes, then transfer the muffins in their cases to the rack

to cool completely.

Recipes extracted from MS CUPCAKE: THE NAUGHTIEST VEGAN CAKES IN

TOWN published by Square Peg.

Photography © Haraala Hamilton Photography

Random House

25


Deborah Durrant runs Deliciously

Raw, based in Gloucestershire UK. She runs raw

chef and raw desserts training intensives, one

day classes, one to one sessions and raw pop up

dining events. She trained with Matthew Kenney,

California and is a Qualified Chef in Advanced

Raw and Living Cuisine.

www.deliciouslyraw.co.uk

Passion Party Punch

This Christmas punch will put the passion into your party. With the perfect combination

of fresh ingredients every sip will be an explosion of flavour. Although be warned, you may

not be

able to hold yourself back from the odd high leg kick or two…

Equipment

A citrus press and a fine grater (I use a fine Microplane)

Ingredients

Makes 6 - 8 glasses

4 limes

6 passion fruit

1 inch fresh root ginger

750ml (3 cups) of sparkling water or sparkling wine

Method

Juice the limes and place the juice in the bottom of a glass pitcher jug. Finely grate the

fresh ginger and add this to the lime juice. Then add the passion fruit pulp and swoosh all

of the ingredients with a fork until well- combined.

For a little bit of party theatre, top with sparkling water in front of your guests.

Garnish the glasses with slices of limes and a grape on a cocktail stick.

Advance Preparation

Chill the sparkling water or wine.

Make ice cubes.

Make the drinks garnishes in advance and keep these covered in the fridge.

You can juice the limes and grate the ginger in advance and keep these covered in the

fridge too.

26


Mango Sparkle

Everyone needs a little bit of sparkle at Christmas, don’t you think? This Mango Sparkle is

both indulgent and uplifting. It is also a fragrant alternative to a Christmas morning Bucks

Fizz and a great all round Christmas drink.

You might choose to add a little Champagne or Prosecco instead of sparkling water.

Whatever you choose the crucial component is something sparkling to give it a little fizz,

whilst you wallow in the Christmas spirit.

Equipment

A high speed blender (I use a Blendtec)

A juicer

Ingredients

Makes 6 - 8 glasses

250 ml (1 cup) apple juice – 4 apples, juiced

250 ml (1 cup) orange juice - 4 oranges, juiced

500 ml (2 cups) mango pulp - 2 fresh mangos

3 pieces of dried mango

3 ready-to-eat dried apricots

750 ml (3 cups) of sparkling water,

Champagne or Prosecco

Method

Juice the oranges and apples. Place the juice in the blender. Peel and stone the mangoes

and add the flesh to the blender.

Add the dried mangoes and apricots. Blend until smooth. You should now have a juicy

fruity nectar. Pour the nectar into the bottom of a champagne flute and top with sparkling

water, or your fizz of choice.

Advance Preparation

Chill the sparkling water or sparkling wine.

Make any drinks garnishes in advance and keep these covered in the ffridge. You can juice

the oranges and blend these with the fresh mango, dried mango and apricots in advance.

When you are ready to serve, add some freshly juiced apples and top with the fizz.

28


Strawberry Party Punch

What could be more Christmassy than a scarlet-coloured party punch? The colour of this

to me is simply Christmas in a glass. The dreamy fragrance of the strawberries, mangoes,

apples and oranges is simply divine, just perfect for a little celebration at Christmas. I like

to add the sparkling water at the last minute in front of guests for a touch of Christmas

drama.

Equipment

A blender and a juicer

Ingredients

Makes 6-8 glasses

250g (1½ cups) fresh strawberries, chopped

½ mango, pulped

3 apples, juiced

1 orange, juiced

750ml (3 cups) of sparkling water or sparkling wine

Orange slices

To garnish: slices of orange and a strawberry, threaded on a cocktail stick

Method

Blend the strawberries with the mango. Juice the apples and the orange and add this to the

strawberry and mango mix and blend again. Place the strawberry mixture in the bottom of

a glass pitcher jug.

Add some slices of orange on the top of the mixture.

For a little bit of party drama, top with sparkling water in front of your guests.

30


The Organic Wine People

Vintage Roots is the UK’s leading Wine specialist

and has been around, sampling, tasting and seeking

out the best in Organic, Vegan, Vegetarian and

Biodynamic since 1986, that’s 27 years in their

field, these guys know what they are talking about

and have researched, tasted, tested and had passion

for what they do since there first days touring

around France.

I first heard of them when I lived in Bath and worked for Harvest circa 1995 or 18 years ago.

I remember they would come and drop off wines in the evening for the small rack we would sell

in Harvest. Being one of the staff there I could have their amazing wine at a discount for staff,

excellent as working in a co-op was not very well paid for the newbies back in those days. So at the

weekend I would treat myself with a great bottle of wine knowing it was both chemical free and

was Vegetarian. Vintage Roots has come from selling just a few wines to stocking over 350, wines

beers and spirits.

I was not Vegan back then but it was the first time I realised that the ingredients in Wine were not

Vegetarian nor Vegan, this was a shock to me and had no idea that animal derived products were

used in wine. The list is longer than people may realise. Back then living

in Bath the access to Organic was incredible and had never thought about

Organic Wines but I was sold as the wines I had access to were very, very

good indeed and the lack of fogginess the next day was a bonus.

Names popped up, such as “finings”, substances used close to the

completion of the processing of brewing wine, beer, and various nonalcoholic

juice beverages, they are used to give clarity or improve flavour,

things like egg whites, blood (not in US or Europe), milk, fish swimbladder

derivatives, and Irish moss, have all been used as finings.

I was shocked!, even if I hadn’t been vegetarian at that time this would

have put me right off. Why all these chemicals in wine?, it’s just grapes

right...? I wanted purer, cleaner and ethical wines and as an added

advantage they really did taste better.

Vintage Roots has very clearly marked symbols on their website, with lots

of information on Wine, Champagne, Lagers, beers, spirits and mixers

and a selection of juices, teas and books.

After I left Bath I never had the choice or selectionI had become use to

I then met my husband and moved to Forres in Scotland where we were

able to buy from the shop in the Findhorn Community.

Wines from Sting and

Trudy Styler

32


We visited the shop at the Findhorn Foundation who stocked a large selection of their range. It’s

not enough for a Wine to just be Organic/Vegan/Vegetarian and Biodynamic it has to taste good and

we tried them all. My favourite actually was the Champagne I had for my 40th, the “Fleury Carte

Rouge”, beautiful, crisp, and clear that will give any well known Champagne a run for their money,

I also recommend the Fluery Blanc de Noir.

Neil of Vintage Roots told me about the wines they have that are lower in sulphur or have no

sulphur (seen on the wine label as Sulphites) at all. Labelling, unless you know what you are

looking for can be a mine field “contains sulphites” is a very common sight.

Its main functions are to inhibit or kill unwanted yeasts and bacteria, and to protect wine from

oxidation. The feeling of having headaches, fogginess is associated with the sulphites in wine.

Article by Jacqui Deoir

“23 years on, and I still get a

huge buzz out of running Vintage

Roots”

Never a dull moment and I’m proud

of what we’ve achieved and where we

are heading. I don’t have to preach the

benefits of ‘organic’ any more people

know what organic wine is about

nowadays; I just say ‘taste that”

“My 1st big break”

Either selling our first van load of 60

cases in the first 2 months of business

- way beyond what we expected - or

possibly selling about 2,000 cases of a red

called Albaric (VPD du Gard) into Peter

Dominics as it then was, in the late 80’s....

it was a BIG deal way back then!

Readers offer is only available in

the UK. Visit their website for

great wines and beers.

www.vintageroots.co.uk

33


The Coven in Hallgate Wigan,

Greater Manchester

a friendly place where people meet and spend some

quiet time enjoying a wide range of delicious food and

drink. Sue and her daughter Eleanor took over The

Coven November 2012, already a customer they loved

the friendly relaxed vibe and great vegetarian food.

Running the restaurant helped Sue to fully become

vegetarian and Eleanor is a commited Vegan. The

Vegetarian menu can be adapted to

Vegan and there are already Vegan

dishes especially the desserts and

cakes. The weekend offers a special

3 course meal with more Vegan and Raw Vegan food on offer, book

early, tables are limited.

Chestnut Pate

www.thecoven.moonfruit.com

This is a firm festive favourite at The Coven. There are people who have asked for

it all year but I’m determined to keep it to the Christmas period. The most avid fan

enjoys it with a pot of red berry tea. It certainly smells like Christmas

Ingredients

Recipe

400g vacuum packed chestnuts roughly chopped

( or merchant gourmet hydrated)

½ red onion finely chopped

1 clove garlic

Balsamic vinegar

1 tspn chopped sage, fresh if possible

Tamari

Agave

Freshly ground black pepper

Optional – a handful of dried cranberries

Olive oil

Hot water

Gently cook the onions and garlic together until soft in a little oil with a tspn of agave/

maple syrup/yacon, a few grinds of black pepper and a dash of tamari.

Add the chestnuts, sage and, if you’re using them, the dried cranberries.

Stir until the chestnuts are breaking down and heated through. You will need to keep

adding small amounts of hot water to prevent sticking as the chestnuts do become a

little claggy.

34

When you are happy that the chestnuts are cooked through add enough hot water

to loosen your mixture use a stick blender/food processor to create the finished

consistency.


Set aside to cool. Once cooled you can blend the mixture to the consistency you

prefer, adding small amounts of cold water as you go. Coarse or smooth, it’s up to

you.

If you’ve used dried cranberries and they break up too much you could always stir in a

few more whole ones. They’ll be softer if you soak them for an hour or two first. Taste

and adjust seasoning to your taste.

Cranberry Sauce

Ingredients

250g fresh or frozen cranberries

100ml orange juice freshly squeezed or from a carton

100g Light muscavado fair trade sugar

Directions

Bring the juice and sugar to the boil in a pan. Add the berries. Return to the boil then

simmer, stirring occasionally, for 5-10 mins until the berries are tender. Some will

burst but that’s ok. Keep any eye on it as you do want some whole berries, too.

Taste as it cooks, being careful not to burn yourself. Berries can vary in sourness and

if you need to add additional sugar it is better if it is added during cooking rather than

stirred in at the end. Cool and store in the fridge in an airtight container. It keeps well

for up to a week.

Alternatives

A few fine strips of orange zest in the mixture look pretty and add some texture.

A splash of alcohol is nice but add at the beginning so that the edge of it has time to

be mellowed as your sauce cooks.

35


The Big Strawberry

Stoke-on-Trent’s first Vegan café. Opened in

November 2011 by entrepreneur Charli Corri

(who was 19 at the time) after she and her

partner found it difficult to find places to eat

out.

Today it stands as the only all-vegan eatery in

Staffordshire, and is social hub for like-minded

people in the area.

The goal of this venture is to offer hearty

vegan food at good prices, and to provide

information and support to people interested

in vegetarianism and veganism.

www.thebigstrawberry.co.uk

No Huff ‘n’ Puff Pastry

Method:

Mushroom & Ale Christmas Pie

250g self raising flour

1 tsp fine salt

250g Biona (ethically sourced) Margarine

sat at room temperature for 5 minutes

150ml ice-cold water

Sift the flour and salt into a large bowl from a height, to oxygenate the flour. Roughly

break the margarine in small knobs, add them to the bowl and rub them in by hand.

You need to see small chunks of margarine.

Make a well in the bowl and pour in about two-thirds of the water and mix by hand

gently to form a dough. Cover with clear film rest in the refrigerator for 25 minutes.

Try to keep the shape as rectangular as possible, and try not to overwork the dough;

you should have a marbled pattern with the margarine.

When cooled, place onto a floured board, knead gently and form into a smooth

rectangle. Roll the dough, moving the away from you, never towards you.

Fold the dough like a letter, the top third downwards, and the bottom third over that, to

create a rectangle which is the third of the size of its original.

36


Turn the dough around to roll out into a large rectangle once again, then fold into thirds as

before. Still as a small block, cover with clear film and chill for at least 20 minutes before

finally rolling out to use.

Roll only once, as overworking will diminish the layers, and you will need to fold it once

again if you are not careful.

Prepare your puff pastry before beginning, as it will need to cool.

37


Mushroom & Ale Christmas Pie

For the filling:

2 heaped cups of Button Mushrooms

100g Tofu, deep-fried till browned (average 1 block)

½ Bottle Robinson’s Old Tom Ale (or any other strong vegan ale)

1 cup Gravy (home-made or prepared granules)

Salt and pepper

Plenty of vegan margarine for all sorts of things.

A little bit of soya milk (if you like!

Method

Preheat your oven to 170°c. Cut your mushrooms into approximately 4 slices, and lay out

onto a lined baking tray.

Grill your mushrooms, until they have dried to less than half their original size.This way

they can readily soak up the flavours of the ale. Alternatively, use store-bought dried

mushrooms, or dry at home if you have a dehydrator.

Melt a good sized knob of margarine in a large, non-metallic container (like a jug), then

add your crispy tofu, and dried mushrooms, leaving them to soak for 2-3 minutes.

Add half the bottle of ale to the mushrooms, and stir well into the melted margarine.

Season with a little salt and pepper to taste, we like freshly cracked red and black

peppercorns.

38


Add your chosen gravy, mixing into the margarine to create your perfect pie filling!

For our recipe, we’ve used a pie-sized springform tin, but any one-portion pie dish will

be suitable.

Roll out your pastry to around 3mm thick, and push the rolled dough into the dish

(leave ungreased if using a metal dish, but grease and flour if using ceramic).

Spoon the filling onto the pastry, pushing the filling down to press the pastry base

firmly against the dish.

Once filled, cut out a circular piece of pastry of a size larger than the dish.

Place this top onto the pie and press the base and top together firmly with wet fingers,

to get a good bond.

Tidy by carefully cutting the excess pastry from the edge of the dish.

Embellish the pie top with a pastry shape if you like, then paint with melted margarine

and a splash of soya milk.

Bake for 20 minutes, or until crisp and golden brown, flaking when pushed gently in the

centre. Serve with creamy mashed potato and winter greens

39


The history of The Good Apple

by Donna

I’m a vegetarian of over 13 years but my family

are from Hong Kong so I grew up with a lot of meat

in my diet. During my student days I realised the

vegetarian option seemed extremely desirable!

These days nearly everyone I know is vegetarian,

vegan or has been a vegetarian at some point.

There is still an incredibly poor choice for

vegetarians where we live and pretty much nonexistent

for vegans.

I started a small coffee shop in Sunderland city

centre in June this year and we served food for

vegetarians and vegans. We don’t serve any meat, although there is the occasional

fish item on the menu. Our cakes are always vegan where possible and we’re starting

to make more gluten free choices as well.

It is interesting to see people walk through the door and back out again because they

see the word vegan! It has some negative connotations for some reason.

It is very sad but luckily we have had such a lot of good feedback too. I feel lucky that

I am doing something that I love and feel passionate about and that the majority of

people appreciate that you are making so much effort to provide a service.

www.goodapplecafe.co.uk

40


Butternut, Pistachio and Cashew Nut Roast

Ingredients

Method

1 large butternut squash

2 cloves garlic, minced

Pinch of chilli flakes

Few sprigs thyme

Salt and pepper

2 tbs olive oil

1 tbs ground flaxseed

3 tbs cold water

125g raw cashew nuts

100g shelled pistachios

1-2 tbs olive oil

1 large onion, finely diced

1 leek, thinly sliced

1 large red pepper, diced

3 cloves garlic, minced

100g wholemeal breadcrumbs

2 tbs chopped parsley

Few sprigs rosemary

Pinch nutmeg

Salt and pepper

First we roast the Butternut. Preheat oven 200°C. Halve the squash and scoop out the

seeds. score the butternut with a sharp knife. In a small bowl combine chilli flakes,

garlic, thyme, olive oil and season to taste. Use a pastry brush to apply this mixture

evenly all over your butternut halves. Bake for 45 mins - 1 hour. You may wish to

check it halfway through and re-baste it with the marinade. Once cooked, let it cool

before removing the flesh with a metal spoon and reserve for later.

41


While the butternut is roasting, toast your cashews in a heavy pan over a

moderate heat for 5-10 mins, turning them frequently.

Do them in 2 batches to get an even colour. Once cooled, roughly chop and set

aside.

Mix together the flaxseed and 3 tbs water and set aside 10 mins.

In a large pan gently fry the onions in the olive oil until translucent, add leeks,

red peppers and garlic. Cook for further 5-10 mins stirring occasionally.

Tip the cooked vegetables into a large mixing bowl.

Stir in the cooked butternut chunks, breadcrumbs, cashews and pistachios

(roughly chopped), parsley, nutmeg, rosemary and seasoning. Add the

flaxseed mixture - which should be quite gelatinous.

Spoon the mixture into a prepared loaf tin and smooth over. Cover with lightly

greased foil and bake in 190°c oven for 30 mins.

Remove foil and bake for a further 30 mins or until nice and golden brown.

Serve with your favourite festive veggies, cranberry sauce and mushroom

gravy! Mmmm

42


Obsessed with tea

by Jacqui Deoir

I have an ongoing obsession with tea

that started in the late 80’s. I could access the most abundant natural form of leaf

teas, dried and stored in large wooden drawers from Realfoods in Broughton Road

Edinburgh. I was at the time living 40 miles SW of Edinburgh. I lived in a community

with my boyfriend who was influenced by Zen Buddhism and the art of making Tea.

A treat on our weekly journey to buy food for our commune of fellow artists,

musicians and cooks, was to drink lemon verbena tea with homemade vegan

banana bread or perhaps jasmine or bucca, simple pleasures that still capture those

memories today.

I loved Lemon Verbena and Bucca teas, bought loose from Realfoods, a ritual in itself.

The deep glass fronted wooden drawers with all those teas was magic to the eye, and

filled me with pleasure and anticipation for our return home and a steaming cup of

tea.

Years later I was still drinking Tea, but Realfoods had transitioned over to packaged

tea in small boxes which did not excite me in the slightest. The Tea revolution began

once again in 2008 at Loopy Lorna’s in Morningside. When they opened I was thrilled,

not only were my Tea days being rekindled with

loose fresh teas, instead of bags,but also in the

very tea shop I used to go to as a girl when I was

a boarder St. Hilary’s, Fabulous.

Tea Varieties

For millennia, people have been brewing the

leaves, fruits, flowers and roots of many plants

for sustenance, enjoyment and healing - such as

hibiscus and chamomile from the Nile Valley, mate

and pao d’arco from South America, vine tea and

liquorice from China, as well as plants closer to

home such as nettle and elderflower.

44


Black, green and white teas all come from the same plant, Camellia sinensis and today

we have some wonderfully amazing Tea houses celebrating Tea, not just the regular

cuppa with processed sugar and milk or the age old Earl Grey (which I love).

We have bridged over, and it has become celebrated to drink herbal drinks like proper

mint tea from Morocco, green teas in variety from pearl jasmine, Formosa gunpower tea,

Sencha Kirishima, we have Black teas, yellow teas, white tea, oolong, the list is endless

and must be brewed at the correct temperature. The good tea shops/cafes have 2

different water kettles one for your black teas and one for the more delicate herbal flower

and green teas, so as not to scold the tea instead enhancing the delicate aroma’s and

flavours of your favourite cuppa.

Who discovered tea?

There are various legends surrounding the origins of tea. Perhaps the most famous is the

Chinese story of Shen Nung, the emperor and renowned herbalist, who was boiling his

drinking water when leaves from a nearby tea shrub blew into the cauldron. He tasted

the resulting brew, and the beverage of tea was born.

45


The Boston Tea Party

Nowadays tea is thoroughly associated with us British, and taking

time for a cup of tea is considered by millions the drink of choice in

a crisis, tea heals and soothes in times of need.

It seems a little incongruous to remember that a little over 250

years ago, tea was such a hot political issue in America that it led

to an event that changed history forever. This was the infamous

Boston Tea Party, a protest against tea duties in December

1773 that sparked off the American War of Independence and

so eventually led to the U.S.A becoming an independent nation

instead of a group of British colonies.

See how important tea is! Do not mess with the humble tea leaf!!

So seeing as I am a BIG drinker of tea I decided to search for more Tea Houses in the UK

and with that thought I would start with one I know who also has Vegan food options for

lunch and a selection of vegan cakes to tempt you, I mean you must have cake with tea.

So find on these pages a Tea house from up North ! or should I say the north east of

England, Newcastle for those of you who never venture North.....shame on you, much

pleasure and cups of tea to be drunk await North of the Border!

46


Tea Sutra Teahouse and

Wellness Therapy Room

1st Floor, 2 Leazes Park Road, Newcastle upon Tyne

Tea sutra was brought into being by Akuppa and Yoshi.

Yoshi imbibed quality teas from his infancy in Tokyo (we would say with his mother’s

milk, but green tea would not work really with that). Akuppa’s childhood experience

of tea was mostly limited to gluing the backs of PG Tips tea cards, but a tea epiphany

occurred some years later in a certain small teahouse in the Gothic quarter of

Barcelona. Struck by the owner’s refusal to sell coffee, on the grounds that it would

disturb the aroma of the tea, (which it does) he realised that tea was not just a drink,

but an atmosphere, an aesthetic and a way of life.

This started a quest that led to the west end of Glasgow, around the narrow streets of

old Prague and eventually back to Newcastle.

And so it was that, in August 2011, in Newcastle upon Tyne the city of Earl Grey,

a world teahouse opened its doors - its lineage tracing back to the old Cha-Mise of

Japan, as well as to the eclectically Oriental subterranean tchaiovna of Bohemia.

What these two have in common is not only an appreciation of fine tea, but also a

long association with calm contemplation, convivial conversation and wellbeing. The

inclusion of the Wellness Therapy Rooms was thus a natural one, drawing originally

from Yoshi’s training in the healing arts of Thai traditional massage.

Tea Sutra sells a large array of Teas in beautifully presented tea pots, from infusion

pots to elephant and camel tea pots,with over a 100 different varieties including a

large Japanese collection all set in a oriental haven.

You can enjoy vegetarian and vegan food for lunch, and there is a very good selection

of vegan cakes and delicious raw vegan cakes to tempt your palette then sit and

relax letting the days worries wash over

you by by choosing from one of the many

therapies on offer. What could be better

than to be in the heart of the City in a

tranquil soothing environment.

You can purchase any of the teas to take

home with you along with a selection of

tea pots. And if you are unable to visit in

person you can purchase your teas on-line,

great to add to a gift hamper.

www.teasutra.co.uk

47


Nut Cheeses

Madeleine Van Zwanenberg

I started to look at the foods I ate about 6 years ago. I had a deeply

held belief that food was the reason for many of the health related

symptoms I saw in myself and others. I started by reading about

acid and alkaline blood from Dr Robert O Young and decided to

dive in and make some changes. I was impressed and thrilled, but I

did find the alkaline way of eating too restrictive for me.

I love, love food and wanted to eat lots of delicious, different kinds

of things which led me to raw foods. “Holy Cannoli” – I was so excited by what I saw, I

immediately signed up for a raw food class with Russell James and another with Lisa

Simpson. I wanted to learn how to make all the beautiful foods I was looking at.

I also wanted to spread the word to more people, to sit down and share food with like

minded folk, so I set up The North East Raw Food Meet Up Group. We meet once a month

to share food and learn from each other as well as offering support to newbies.

I have been around catering for many years off and on and I can honestly say that I love the

challenges that raw foods bring to the kitchen. They can be as simple as a fruit salad or as

complex as a Tiramisu. What’s not to love? I may be an OAP on the outside, but inside I am

still a bright young thing with a curiosity to learn some- thing new every day. Especially if

it’s about food

www.facebook.com/groups/northeastvegans

www.rawfoodsnortheast.co.uk

Making your own Nut Cheeses

When I first started eating a high raw diet

the one thing I knew I could never live

without was cheese.

I started to experiment with the different

kinds of nut cheeses available.

I first blended soaked cashews or almonds

with a yellow pepper and some nutritional

yeast, a little lemon juice and some sea salt.

48

This wasn’t bad at all. It was like a slightly

dense savoury cream cheese and I was very

happy to have something I could spread on

my crackers.


I changed the flavours around trying spices,

curry powder, pesto and dried onion and

garlic powders. All good.

What I didn’t know about was

fermentation. Could simple nut cheeses

ferment?

I decided to have a go and yes, they do

ferment. By leaving them to ferment for

different times, it is possible to change the

taste.

Lacto bacillus is in the air but it’s just not

reliable to replicate a cheese by guessing if

the air has more or less bacteria in it today.

I looked at Probiotics, I bought an expensive

bottle of powdered probiotics which had to

be kept in the fridge.

You can also buy capsules of the powder

and these are cheaper and seem to work

well too. The resultant cheeses held their

shape better, you could press them and it

was possible to create a rind by dehydrating them gently. I was excited as I was gradually

adding different cheeses to my larder.

So far all the cheeses I had made were 100% vegan and raw. However, I came across a

recipe which used agar agar and made a cheese you could cut into slices! Agar agar is made

from a sea weed and is used in vegan food where you want something to set and have body.

It is not raw as you have to cook it to use it. I thought it was worth a try because I just loved

the look of those slices. Agar agar is tasteless so it doesn’t spoil the finished taste of the

cheese.

My cheesey life was marching ahead and I loved these cheeses. I even poured them into

small round moulds and made individual ones that you could use for parties in between

sliced tomatoes for a Caprese salad.

They set very fast and stayed set at room temperature which was a bonus. They also used

far less nuts than the creamy dense fermented cheeses which was better for me and my

waist line but they weren’t 100% raw.

I thought I would give you a festive cheese that would look good on your table over the

Christmas time. It has fresh cranberries in it which are seasonal, and if you like it, you can

make sure you have some in the freezer so you can make it at other times of the year too.

You could even try making it with dried cranberries but they are very sweet and may not be

to your taste. If you do use dried cranberries you won’t need the agave.

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Cranberry and Walnut Cheese

Ingredients:

2 cups of cashews, soaked overnight

1 cup of water

1 teaspoon of probiotics

1 cup of chopped fresh or frozen cranberries

½ teaspoon of pink Himalayan salt

2 teaspoons of agave syrup

1 cup of chopped walnuts

Method:

Drain the cashews and put in a high speed blender with the probiotics and water and blend

until smooth.

Line your strainer with some cheesecloth and pour the mixture in.

Place a weight on top and let it “cure” for 24-36 hours in your kitchen.

You may need to taste it after 24 hours and see if it is sharp enough for you.

Remove from the cheesecloth and add the salt, chopped cranberries and agave syrup.

Put a ring mould onto your dehydrator tray

with a teflex sheet on it.

Sprinkle in half of the walnuts.

Spoon in your cheese mixture and cover with

the rest of the walnuts.

Dehydrate for approximately 12 hours at

105°F or 41°C

Gently remove the ring mould and dehydrate

for another 5 hours.

Allow to cool and then keep in a plastic box in

the fridge. It should keep for at least 1 week.

You can serve it on a bed of rosemary or other

sweet herbs with some lovely crackers.

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Crunchy Carrot Crackers

Ingredients:

1 Cup of ground golden linseeds

1/2 Cup of whole golden linseeds

1/2 Cup of sesame seeds

2 Cups of carrot pulp

1/2 Cup of pumpkin seeds

1/2 Cup of sunflower seeds

1 teaspoon pink Himalayan salt

1 teaspoon cumin powder

1.5 cups of water

Method:

Place all the ingredients in a large mixing bowl, gradually add the water till you have a

thick batter then let the mixture sit for 15 minutes until it begins to gel

Divide the mixture between 2 dehydrator trays, spread it out until it is approx 1cm thick,

score the mixture into whatever biscuit shapes you like then Dehydrate at 140 for 1 hour

then reduce to 115 for a further 4 hours

Flip the crackers onto another tray

and peel off the teflex sheet

Dehydrate a further 8 hours

(approx) until the crackers are

nice and crunchy

When they are cool, break up into

separate crackers and store in an

airtight container.

They will keep for several weeks (if

you are lucky!)

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Chef Christopher Bryan Pulidio-Downey

was born in Venezuela and moved to the

UK 10 years ago where he now runs Bej

Restaurant with his partner Kerry Kurphy,

who manages the restaurant and the front

of house.

Both Christopher and Kerry have been

vegan for around 2 years now after seeing

Gary Yourofsky’s lecture on Youtube. Very

passionate about vegan living and the good that can be done

through their restaurant, they are now getting established and

becoming well known in the area for their fundraising and charity

events with plans to do more.

All of the items on the menu can be made vegan, just ask. They

have a great selection of vegan cheeses and all wines, alcohol and

beers in the restaurant are vegan and organic.

www.bejrestaurants.co.uk

Wild rice, mango and tempeh salad

Two generous starter portions

Ingredients

125 g wild rice

110 g of plain tempeh

half oak leaf lettuce

hand full of rocket leafs

hand full of baby spinach

one third of a cucumber peeled and sliced finely

half a carrot sliced and then sliced into strips

1 pealed mango sliced finely

Red amaranth for garnish or herb of choice

celery peeled and sliced on diagonal

For the marinade and dressing

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1 red chilli deseeded and chopped finely

1 lime rolled to release juices and juiced

2 garlic cloves crushed

Fresh coriander to taste

Sesame oil to taste

Soy sauce to taste

1 tbspn of tamarind paste

1 tbspn of agave/maple syrup


Keep the marinade to dress leaves later.

cook rice in 2/600ml cups of water till tender

once cooked, remove from heat and cool the rice in icy water and drain

place all lettuce in a mixing bowl and dress with half the dressing

cook the tempeh as preferred (I like to chargrill it as it gives a nice

colour)

place your lettuce leaves, spinach and rocket in a serving dish

Add the rice, cucumber, carrot, apart from the tempeh and dress with

the other half of the dressing

place the rest of the mix on top of the leaves and finish with the

tempeh placed decoratively on the top of the salad

Add sesame seeds and more red amaranth to garnish (if you

really want to impress, go to your nearest Thai or Chinese supermarket

and buy some edible flowers and use for garnish, or toast half the rice

till crispy for extra texture).

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Roasted Butternut

Squash Risotto

1 butternut squash halved

1 cup/190g/6oz of risotto

600ml of stock of choice

1/3 of a leek

1 small onion

Thyme to taste

4 garlic cloves

herbs for garnish

2 tblspn olive oil

tbspn of vegan margarine

For the squash

cut the squash in half lengthways, take the seeds and any

unwanted bits out of the bottom.

Make small incisions with a knife all over the inside of

the squash add the margarine, 2 garlic cloves and thyme all over

the inside of the squash.

Cover with tin foil and bake for 30-40 minutes at 200c/gas 6/fan

180 until soft

For the risotto

Dice the shallots finely along with the leek, add the oil to the

frying pan and fry, add the garlic and thyme and sweat until

translucent

www.bejrestaurants.co.uk

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Add the risotto rice and coat the rice well for about 2 minutes at

medium heat before adding the stock a bit at a time until creamy.

You may need to add more boiled water, dependent on how

runny you prefer your risotto.

When the rice is almost cooked, scoop out the centre of the

squash and add this to the risotto, turn the heat off, add some

vegan margarine to give creaminess, stir until dissolved and

season to taste

Spoon the risotto into the hollowed out squash and garnish with

some herbs (parsley, micro celery, red amaranth, garlic chives,

etc)

Now turn the page for an amazing Cheeseless Cheescake...

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Mango cheeseless Cheesecake

enough to make 3

for the base

1 cup of walnuts

1/3 of a cup of agave/maple syrup

4 dried dates

Place all ingredients for base in a food processor and blend until

all ingredients are bound together and place in a dish for later.

For the filling

1 carton of silken tofu

½ a cup of coconut oil

½ a cup of icing sugar

1 dessert spoon of vanilla extract

(I soak a vanilla pod in vanilla extract for

more flavour)

Add all the ingredients for filling in a blender and blend till

smooth then leave in the fridge to set for at least 4hrs or

overnight.

For the topping

1 Mango peeled, halved and sliced.

Blend half the mango till smooth then mix with the rest of the

mango pieces

Place base in bottom of glass, then add the silken tofu, then the

pureed mango and slices

www.bejrestaurants.co.uk

58


My Journey – by Vegan Vox

I am Vegan Vox. I am almost thirty-seven years old, and on my thirty-sixth

birthday I made the long-time coming decision to become vegan. But this story

begins thirty years ago really.

When I was six years old, my grandmother’s best friend was a farmer. Every

year in the springtime, we would drive out in the car, myself, my Nan and

Granddad to the farm during lambing season and I would get to play with the

lambs, cuddle them, hold them and occasionally bottle feed any orphan or

rejected lambs. This was one of the highlights of my

year and something I really looked forward to.

I came from a very animal-friendly family (although

all meat-eaters) we raised money for local animal

shelters, animal rescue charities and always had

rescue animals sharing our home. Being six years

old, it had never occurred to me that these beautiful

creatures that I fed on the farm were the same thing

my family served me for dinner.

This particular year, after me rushing over to my Granddad to tell him how

lovely the lambs were, he made a wry comment about how they would be even

lovelier with mint sauce.

I burst into tears and begged my Nan to tell me that these were not the

‘lamb’ I ate with my Sunday roast. Of course, she couldn’t lie to me and whilst

shooting evil looks at my grandfather she tried to explain where all of the meat

comes from, I was absolutely distraught.

I cried all the way home and sobbed myself to sleep. When my mum and dad

came to pick me up the next morning, I begged them to let me have all of the

lambs as pets and never to make me eat them again. Thus began my journey

to vegetarianism.

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It started with lamb at the age of six and as I got older and realised about

other animals, I began excluding them from my diet or refusing to eat them.

I watched a documentary at eleven years old about factory farming practices

and made the decision to become totally vegetarian.


I remember my parents thinking that it was a phase and maybe some of my

friends at school were doing it and it would soon pass, so they played along

with it and didn’t serve me any meat from that day.

Early on, there were very few vegetarian meat substitutes and my family had

little knowledge of vegetarian diets so I ate what the family ate, but without

the meat.

My mum took me to the doctor and asked if there were any supplements I

should be having and he put me on iron tablets. I have been vegetarian ever

since and I am still the only member of my family (immediate and extended)

who doesn’t eat meat or fish. However, I

have since married a wonderful vegetarian

man.

Being vegetarian in the late 1980s in the

suburbs area of Birmingham was difficult.

At school they had no vegetarian options so

I would take cheese or Marmite sandwiches

in my lunchbox. My friends were used to me

being the animal activist and supported my

decision but none of them joined me.

I wore vegan Doctor Martin boots to school

and bought my toiletries from The Body Shop. We had no internet, no social

media and no forums. There were no vegetarian cook books in my local library

and there were no health food stores nearby. I had to learn to cook as a

young teenager or be served plates of vegetables and cheese for every meal! I

started to experiment in the kitchen from this young age and when I left home

at eighteen, I could cook wholesome and tasty vegetarian food.

What made me become vegan? I have an

allergy to eggs and I have not drunk milk

since I was small. I very rarely ate yogurts

as they tasted too much like milk and have

always avoided animal by-products; leather,

gelatine, food colourings, rennet and suet

and always sourced cruelty-free beauty

products since the day I became vegetarian.

I only ever ate honey as an ingredient,

never on its own and I don’t like wine or

beer and so that just left my two vices –

chocolate and cheese!

I will get this out of the way now – My name

is Vegan Vox and I am a cheesaholic!

This is the sole reason that for the last few years every time I met anyone

new and described my dietary habits, they would say “oh, so you’re practically

vegan then?” And the niggling addict inside me would ignore them and say, but

you can’t live without cheese.

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So I would bury my guilt, avoid reading too much

about the dairy industry and carry on eating cheese

with everything.

And I mean everything. Soft cheese, cheese sauce,

cream cheese, cheese spread, mature cheese, cheese

with crackers, even those awful cheese slices you

serve with burgers.

I truly believed that even if I could handle switching

to dark chocolate I could never give up cheese, and I

hear so many other people say the same thing.

So what has changed? Well last year I went to the West Midlands Vegan

Festival in Wolverhampton and was inspired by the range of choices for vegans

available now which didn’t even exist when I became vegetarian.

There are vegan cupcakes, sausages, spreads, milk and yes...cheese. So I had

a long hard think about it and decided to ditch the cheese (and all other dairy)

for good in January 2013 and become fully vegan.

It wasn’t easy at first, and the cheese devil on my shoulder has taunted me

several times, but I have made a commitment and if I truly want to be a

supporter of animal rights and welfare then it felt hypocritical continuing to eat

dairy products

.

This is when I decided to start Vegan Vox Blog. I felt that I cannot be the only

one who has fought their cheese addiction or maybe people are still battling

theirs and thinking about becoming vegan.

Also, I was the resident vegetarian expert amongst friends and family after my

quarter of a century commitment so always felt like I had the answers, recipes,

knew what to look for on labels etc. Now all of a sudden, I felt like the new kid

at school,

I am learning as I go along how to veganise my meals, what is and isn’t vegan

friendly and thought a blog would help others to share in this new journey with

me.

Vegan Vox is exactly that - a vegan voice (vox is Latin for voice); it is a vegan

lifestyle blog, sharing my journey with you.

There are recipes, food reviews, travelling as a vegan posts, restaurant

reviews, events, vegan friendly companies I have found or products

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I am trying, the never-ending search for good cheese substitutes and everyday

ordinary supermarket items which I have discovered are vegan and how you

can build them into any diet or lifestyle.

I am not a health freak, I love junk food as well as healthy food, I love

puddings and cakes and chocolate and I probably should exercise more but I

just want to share with you that anyone can become vegan. Vegans come in

all shapes, sizes, ages, colours, religions, genders and sexualities. The one

unifying feature is compassion for all living beings and that’s not a bad place to

start!

Some of my recipes available on the Veganvox blog.

veganvoxblog.blogspot.com

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Charity Gifts

The festive season is a bitter sweet period where we are often giving gifts to

friends and family who probably need very little whilst our thoughts may turn

to those less fortunate . So consider a charitable gift instead , and we have

suggested some charity projects that you may be less familiar with that need

our help.

ANIMAL AID

Animal Aid is the UK’s largest animal rights group

and one of the longest established in the world,

having been founded in 1977.

Animal Aid campaign peacefully against all forms of

animal abuse and promote a cruelty-free lifestyle.

They investigate and expose animal cruelty, and

there undercover investigations and other evidence

are often used by the media, bringing these issues to public attention. You can

donate from as little as you like or are able to afford

www.animalaidshop.org.uk/forms/donate.htm

SHROPSHIRE CAT RESCUE

Is a voluntary registered charity that care for and

re-home unwanted cats and kittens. To educate

the public on responsible cat ownership (including

the benefits of having one’s pet neutered) and to

arrange for colonies of feral cats to be neutered and

returned to site. They also help with lost cats and

kitten on their website as well as found cats and

kittens in the area.

All voluntary and some work around the clock to

ensure the safety of the feline species. There are various ingenious ways you

can help this charity.

Text from £1-10 donate items to there 2 shops, purchase items on there Ebay

shop and a wish list on Amazon, see the website for more details

www.shropshirecatrescue.co.uk

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Charity Gifts

WILD FUTURES

Dedicated to the protection of primates,

Wild Futures campaigns to end the

primate pet trade. The Monkey

Sanctuary is there flagship store in

Cornwall UK.

There is “an adopt a Monkey” scheme

which there is a link to below.

Please do check out Wild Futures and

think about adopting a monkey, which

is a great way to support the charity and protect primates for the future.

Donations start from £15 or Adopt a Monkey from £36

www.wildfutures.org

www.adoptamonkey.org

Without Exploiting Animals

VEGFAM helps people overseas by providing funds

for self-supporting, sustainable food projects and the

provision of safe drinking water.

They fund ethically sound plant-food projects, which

do not exploit animals or the environment: seeds

and tools for vegetable growing, fruit and nut tree

planting, irrigation and water wells. Also, emergency

feeding in times of crisis.

VEGFAM funded projects are carried out by organisations who are committed

to helping their fellow human beings in practical and sustainable ways - helping

people who are often out of reach of the major charities. They rely totally on

donations from supporters and do not receive funding from any other source.

For every £1 general donation received, 90p is spent directly on projects.

In recent years, our famine relief projects have benefited: flood and

earthquake survivors (including tsunami), HIV/AIDS sufferers, homeless

people, marginalised communities, maternity homes, orphanages, refugees,

schools and colleges. Villagers and tribal people have also been helped.

www.vegfamcharity.org.uk/

65


Loving Ourselves too

Interview with Anna Middleton from Rawsome

It was very inspiring to talk with Anna about

dietary choices we make particularly when we

choose to follow a Vegetarian or Vegan lifestyle

for compassionate reasons and can easily forget

to also look after ourselves. Vegan options for

many can mean too many processed products

and not enough natural food. As Anna feels,

more vegetables and a good relationship with

food is healthy for everyone to consider.

Please share your journey with the readers of Fresh Vegan.

I was very fortunate to spend a few years away travelling with over a year

spent in India during which time I had stopped eating meat purely from a

health point of view.

After 6 months of being vegetarian and also living in close proximity with

animals and feeding cows on a daily basis, my viewpoint completely shifted

and for the first time it really sunk in that what I was putting into my body

had given up it’s life, from that moment I have never been able to look at

meat the same way.

I then headed to New Zealand and spent a month on a yoga retreat where

the food was not only vegetarian; it was mainly vegan (with some fresh raw

milk once a week) and was also free from gluten, sugar and caffeine.

This was a real revelation to me and I started to learn about how different

foods can make us think and feel and how our choices affect not only our

health but impact upon other living beings and the planet on which we live.

In a really short space of time I had given up virtually everything. I used to

eat - meat, fish, diary, wheat, gluten, sugar, caffeine and smoking.

This had a huge impact on me and the people around me, this was the

beginning of learning just how much of our thoughts and emotions can affect

our health.

66

There were occasions I found it very difficult to manage the ideals I had

set up for myself and would be incredibly hard on myself if I made a choice

which I felt was an unhealthy and uncompassionate - like eating cheese, fish

or eggs.


One occasion, at a family

dinner, opened my eyes to

the power of emotion on the

responses of the body, I ate

potatoes only to find they

had been cooked in goose

fat and was violently sick

for two day, then I realised I

had caused the sickness not

the goose fat, I had eaten it

before and not been sick. At

that point I decided to not

compartmentalise myself as

raw, or vegan or vegetarian or even just organic, but more importantly to eat

natural whole foods and to minimise the amount of processed foods I ate and

to cause the least amount of suffering as possible.

I’m really passionate about health and enjoy helping others make healthier

choices. What works for one person may not work for someone else and

it’s not for me to judge anyone else’s choice but to help educate in a

compassionate way.

When I give workshops and teach, I feel that if someone walks away and

considers buying organic meat or dairy from a local farmer, it’s a better choice

than contributing toward the horrific farming industry and if someone is able

to incorporate a green juice or smoothie or have one day a week eating fresh

fruit and vegetables then that’s a great step in the right direction.

I meet a lot of people who have made dietary choices because they are

compassionate towards animals but haven’t thought about the impact the

food choices they are making are having on their

own health or on the health of the planet.

Following a strict vegan diet may leave us

deficient in a few nutrients (specifically B12,

K2 and D3 and EPA/DHA) but we now live at a

wonderful time where we have access to nutrient

dense super foods and good quality organic vegan

supplements so we can also look after our own

health whilst making compassionate choices.

Taking supplements may not be everyone’s

options and so for some; it feels more natural to

incorporate some eggs or raw dairy into the diet.

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At what point did Raw food come into your journey?

Whilst on a juice fast in Thailand, I met lots of

people who followed a raw food diet and was

interested in finding out more. I also learnt

a lot about eating raw in different climates -

it may work fine for people living in warmer

countries or who feel the heat and have warmer

constitutions but not for someone who feels the

cold living in winter in the UK.

After returning from travelling I studied Holistic

Nutrition and learnt about the Traditional

Chinese Medicine view of food and healing, and

also how raw foods are a fantastic tool for cleansing and reconnecting with

ourselves and our environment.

Healthy food isn’t just about eating raw food it’s about coming back to

natural foods and clean food that doesn’t put a lot of stress on the body.

I do think that eating raw food and incorporating a lot of raw green

vegetables in our diet, does something fundamental to the body and seems

to realign the whole or our being, life just seems to flow and fall into place.

After listening to a workshop at Vegfest by Kate Magic and Shazzie, I was

inspired to explore the world of superfoods and raw chocolate (which was a

revelation after cutting down on processed chocolate). It also opened me up

to a new wealth of ingredients to cook with.

Did you go 100% Raw?

I did experiment with 100% raw but I was never too strict about it. I enjoy

periods of raw food and love the way raw foods and juicing make me feel

but I also love cooked foods and sharing meals with friends and family.

I think it’s good to give our digestive system a rest now and again but

we don’t have to eat raw to do that, for some people cutting out wheat,

caffeine, sugar or meat for a few weeks can be enough to deal with and for

others eating raw or juicing is more appropriate.

If I’ve spent a few days without any raw food, I do feel my body craving

light fresh foods but right now for me, I don’t strive to be 100% raw.

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Around four years ago, I started to host raw pot lucks in Bristol. It became a

real melting pot of ideas all initially brought together by Raw food.

It was such a great thing to do as I met so many interesting people all with

different emotional and intellectual viewpoints some people were Vegan

or Vegetarian or passionate about animal rights, some were passionate

gardeners who brought along a wide variety of foods they’d grown and

others were interesting in finding out what was good for their own health.

How do you help people with the “I can’t give up bacon rolls”

question?

When people have asked questions like, “but I will miss my cheese on toast,

or steak on a Saturday night”, I really take the viewpoint of not focusing on

what we are letting go of as it creates feelings of denial so if you really want

to, keep eating those foods and try to be aware of what impact it has.

Personally, I feel it’s more important to focus on increasing the amount of

nutrient dense foods in our diet. Once we include fresher, healthier foods

including raw and vegan meals then our body will start to crave the healthier

foods, then we naturally become less attracted to the cheese on toast or

Steak, and over time we find these choices become easier.

We need to be gentle on ourselves and see a healthier food journey as being

something we are gifting to ourselves rather that what we may be denying

ourselves.

It’s also important to respect everyone and their food choices, it’s a fine

line between educating and sharing knowledge and making someone feel

judged. I always try to teach in the most compassionate way I can.

I remember how it feels to be verbally attacked by people (who are

supposedly into health and caring) during a time I was just getting started

and learning myself. I used to drink lemon and hot water with a big heaped

spoon of white sugar - yes, shock horror!!

I loved it and thought they were pretty strange for not having the sugar. We

have to be sensitive to the impact of our changes on those around us,

especially friends and family. Loving a person also sometimes involves loving

their choice.

69


You mentioned the emotional connection with food, any experiences

that illustrate this?

One of my favourite books is Conscious Eating by

Gabriel Cousens which I always mention in my

workshops, especially when I have people ask

me things like, “can I heat nuts or will it damage

them” ? My reply is always yes it will change the

fats in the nuts however the stress you are causing

yourself worrying about it may do more harm! Our

relationship with food is really important in this

regard as thought causes chemical changes that can

be more damaging than eating something we see as

unhealthy.

I have relaxed about all of this and I love using the workshops as a tool

to help people realise that food isn’t the only thing on the journey to well

being. When I am asked, “what should I do”, I often find myself sharing the

varied opinions and that it is important to find what sits right for them, then

people will say, “but I want you to tell me what to do”, that’s when I explain

that I want to empower them and that if they don’t get the result they

expect they will lay blame instead of learning from the journey.

One thing I have realised is that the more about nutrition, the more

confusing we can make it. Some people will thrive on carbohydrates and

some do better on high Protein, and some on high raw. I can’t tell what is

best for you, how something makes you feel. What I can do is help guide

you to find out which food choices work best for you and which foods are

most nutritious for us to include.

Who and what is Rawsome?

Rawsome came about because of my interest in nutrition and having

awareness that there were more people who had intolerances, this was

my main driving force and also not everyone wanted to have a restricted

diet and they still wanted to enjoy sweet or treat things. I was aware that

“healthy” foods often just tasted healthy so I wanted to create cakes that

tasted a bit naughty that were also suitable for people who were intolerant

of dairy or gluten, or they were vegetarian or vegan. The result is vegan

friendly naughty treats.

This has also changed what I could evolve as the knowledge of ingredients

changes making the cakes nutritionally dense food. I love to include

medicinal mushrooms, algae’s and superfoods into raw chocolate and cakes

which sounds crazy but is so good for us.

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Was Rawsome just a natural transition or flow from your nutritional

work with Clients or a more creatively driven project?

It really satisfies a level of creativity and when I make chocolate or cakes I am

not having to think in the same way, it’s a kind of active meditation and work

in the kitchen in an intuitive way that people seem to feel in the end result,

people often say they can feel the love that goes in to it.

Whilst staying in an Ashram in New Zealand at a Yoga Retreat you were not

allowed in the kitchen if you were angry, annoyed or sad as they felt it affected

the foods this is the philosophy I make food with. Lots of love goes into the

cakes.

What about expansion?

It’s a strange thing but I love Rawsome as it is and I feel that if getting bigger

affected my being in the kitchen I know that it wouldn’t be the same, also not

being driven by money takes away the need for expansion for the sake of it.

What’s your favourite creation?

It actually isn’t on the website, I make brownies and they don’t last for long,

in fact they are best when they are still in the bowl. The cakes are rich so only

a sliver is enough. The brownies are very nutrient rich and I use a lot of super

food ingredients, so yes the brownies are my favourite.

What inspires you food wise?

Actually, I really love simple natural foods but visually I get inspired by seeing

some of the new amazing vegan bakers and cooks; it motivates me to try new

ideas. I get inspired by people who make healthy food that looks amazing. I

love food that makes you feel great afterwards.

Any last thoughts?

Once we start on this journey, there’s no going back. When we come from

a place of true love and compassion towards ourselves, we naturally feel

empathy and compassion towards other living beings we share the planet

with. It’s no longer an option to contribute towards the suffering of animals for

our own desires.

“Raw Food Fundamentals”

During this day, you will learn everything you need to know to get started and

include more raw food into your life with quick and easy recipes

Next Date: Saturday 25th January 2014

www.annamiddleton.com/Raw-Food-Classes.html

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The Vegan Kind are committed to

making a differencewhich is why we are

donating 10p from every box sold to a

featured ‘animal charity of the month’

as well as running on the spot twitter

and facebook competitions for our

favourite charities.

www.thevegankind.com

72


From Jacqui: “I was so excited to find what Karris is doing with The VeganKind, especially as

she started around the same time as Fresh Vegan. Magazine, I was even more excited to find

it is a Scottish business in one of the UK’s Vegan hot spots, Glasgow. Karris is taking out the

strain of researching and finding ethical Vegan products for the all family”.

TheVeganKind is the UK’s 1st monthly lifestyle subscription service for vegans, for £10 per

month plus £2.95 p&p, each box will contain between 5 and 8 vegan products of both full and

sample sizes, covering a huge variety of treats.

The boxes will feature both food and drink, cruelty free products and personal care and

household essentials, suitable for both males and female. Each monthly box will also contain

a Recipe card to collect, and in month 3 of your subscription we will send you a lovely TVK

binder to store your cards in.

Karis the founder of The VeganKind

As a huge animal lover being a vegetarian was the

most natural thing in the world. For the longest

time I believed that being vegetarian meant I wasn’t

contributing to the meat industry, and therefore no

animals were harmed in the food I consumed. I was

genuinely confused about veganism and thought that it

was an extreme lifestyle for a minority of people who

really just took it too far.

An animal didn’t have to die to produce milk,cheese,

or eggs, so where was the harm in eating them? You

only have to spend five minutes researching the dairy/egg in dustry to completely blow that

theory out the water. It took around 3 minutes of me watching videos of a factory dairy

farm to realise that I needed to take the next step towards eliminating all animal products

from my diet in order to truly live a cruelty free life. Becoming a vegan is often a difficult

journey.

I had several months of stopping/starting, slipping up and buying the wrong thing. It’s a

minefield for those of us who are just starting out.

The idea for TheVeganKind was born. I wanted to create a monthly lifestyle service for

vegans in the UK, to recieve a box of guaranteed vegan products without having to scour

online vegan stores, or read every ingredient on the label.

I wanted a way for vegan brands to reach a bigger market, to promote new products and old

favourites, and a way to bring veganism into the mainstream. I wanted to build a community

to be interactive on social media and share vegan products and news with our subscribers.

TheVeganKind is a family of like-minded people, doing their best to live their life without

harming or exploiting animals, and I am so happy I can help them on that journey ........

Karris xxx

73


“Reading is the sole means by which we slip,

involuntarily, often helplessly, into another’s

skin, another’s voice, another’s soul.”

Joyce Carol Oates

The Ultimate of

Vegan Cooking

Tony Bishop Weston

Yvonne Bishop Weston

£11.99

The Ultimate Book of

Vegan Cooking.

Everything you need

to know about going

Vegan,from choosing

the best ingredients, to

practical advice on health

and nutrition.

Ms Cupcake

Melissa Morgan

£11.55

The book that has been

taking the UK by storm, both

the book and Ms Cupcake.

Sub titled the Naughtiest

Vegan Cakes in Town.

A book that believes that

Vegan cakes should be

every bit as indulgent as any

Cakes..

Essential Vegan

Cookbook

Vannessa Almeida

£9.00

A beautiful new Vegan

cookery book published in

2013.

Vanessa has translated this

book from Portuguese to

English as she is proving

very popular in and around

London.

£2 from every sale is

donated to animal equality

“There is no friend as loyal as a book”

Ernest Hemingway

74


“Be awesome! Be a book nut!”

Dr. Seuss

Vegan Cooking

for One

Leah Leneman

£7.69

Over 150 simple and

appetizing meals

Most recipe books are

geared towards a family

of 4, this is a book

especially for catering for

one and then all you need

do is multiply.

An ideal present for a new

Vegan or family member

Foods to Love

By Jenna Zoe

£14.99

Snack your way to health

and happiness with

Jenna Zoe’s inspirational

recipes.

For energizing bites,

bakes, nourishing treats,

and savoury nibbles all

free from gluten, refined

sugar and dairy.

Eat Smart

Eat Raw

Kate Wood

£14.99

Kate’s first book, is a

simple and accessible

raw food recipe book for

beginners. There are a

range of raw recipes in

here; from breakfasts

to dips, nut butters and

sauces, salads and main

courses, cakes, ice creams,

smoothies and sweets.

You are Braver than you believe

and Stronger than you seem

and Smarter than you think

Winnie the Pooh

75


Wai Kika Moo Kau in Brighton

On a drizzly Monday morning I walked down to the North Laines, passing

commuters and early rising tourists, to visit Faruk Bulut, owner of one of

Brighton’s best cafes; Wai Kika Moo Kau.

Wai Kika Moo Kau’s entire menu is vegetarian and vegan, or can be made vegan, apart

from the halloumi pitta. The ‘Quick Lunch’, which includes soup and a small wrap, is

a really popular choice, as is the Brighton Deli Wrap, and the Bang Bang Tofu Wrap, a

personal favourite of mine.

They have a great selection of vegan cakes available throughout the week that are

baked in-house, and cupcakes are available over the weekend, baked by the wonderfully

talented Jojo of Operation Icing (I can personally vouch for their tastiness). Be quick,

though, deliveries are made on the Friday, and are often sold out by the Sunday, so

make sure you get in there first to give them a try!

76


Nestled amongst Brighton’s famous Snoopers Paradise, a huge antiques shop

filled to the brim with treasures, and just down the road from Infinity Foods

Shop, it’s easy to see why this road is the first stop for both the cities residents

and our visitors. The atmosphere of the café is relaxed, welcoming and simple.

Come, be yourself, enjoy the menu, indulge in a slice of cake, and carry on with your

day.

It’s a moment of calm within a busy city. This kind of environment is near impossible to

find after 6pm in Brighton, so with plans to open later and offer an evening menu, I’m

really excited to spend more time in this sweet café.

My final question to Faruk says it all– how would you describe your café in three words?

Fresh. Tasty. Friendly.

I couldn’t agree more. ..

Written by Christina from paperbagblog

www.paperbagblog.wordpress.com

78


Music, Venue, Bar Vegetarian and Vegan food,

open 12-12Ppm 7 days a week with a selection

of Vegan wines, beers and a rather large

selection of Vegan foods to tempt your palette,

not only a food destination but a buzzing live music

scene as well as Art exhibitions, comedy and theatre.

They hold a Trip Advisor certificate of Excellence for

2013. The Chef is Justin Lumsden who has created

these lovely recipes. In 13th note there menu is slightly

different to other Vegetarian/Vegan establishments! the

V on the menu is for Vegetarian dishes containing dairy

as opposed to V for Vegan, as so many of their dishes

are indeed Vegan, so you can rest easy that there is plenty to choose from

and David the manager even sent me some Vegan cocktails to include in the

article, so enjoy...

www.13thnote.co.uk

Ingredients

Satay Sauce

Pad Thai Noodles

1 tin 400ml coconut milk

1 red chilli

3/4 jar unsalted peanut butter

1 soup spoon cumin powder

2 soup spoon tamari

1 soup spoon lemon juice

1/2 clove crushed garlic

250g tofu

pak choi

2 carrots

3 spring onions

1 red pepper

1 head of broccoli

250g beansprouts

600g udon noodles

large bunch coriander

sesame and vegetable oil

1 tin coconut milk

1 red chilli

3/4 jar unsalted peanut butter

1 soup spoon cumin powder

2 soup spoon tamari

1 soup spoon lemon juice

1/2 clove crushed garlic

80


Method

Add all ingredients apart from peanut butter into a saucepan, as it comes to

the boil add the peanut butter and simmer for 5 minutes, blitz with a hand

blender and set aside.

For the stir fry:

Chop 250g of tofu into cubes, set aside

Chop 1 head pak choi, 2 carrots (fine julienne), 3 spring onions,

1 red pepper and 1/2 head of broccoli into strips suitable for stri fry.

Add 250 grams of beansprouts into the veg mix....set aside.

In a large wok, heat 1 teaspoon of sesame oil and teaspoon of vegetable oil.

Add in the tofu first and cook until crispy, add the veg next next, cook for 2

minutes.

Add the 600g of fresh udon noodles, the reduced satay sauce and a large

handful of coriander.

81


Not content with bringing you the delicious

Noodle dish we asked Chef Justin

Lumsden to indulge us with This yummy

offering, a delicious sticky toffee pudding to

leave your taste buds tingling.

If that sin’t enough they also gave us an

amazing Vegan White Russin Cocktail

Ingredients for the pudding

Toffee Sauce

Sticky Toffee Pudding

200ml unsweetened soya

milk

25ml water

150g pitted dates

1/2g bicarbonate soda

100g sunflower spread

100g soft brown sugar

200g self raising flour

pinch of nutmeg

pinch of ground cinnamon

pinch of cardomom.

100g soya spread

100g soft brown sugar

50g soya cream

vanilla essence

To make the Pudding

Pre heat oven to 190C

Chop the dates in half, put in a saucepan with the water and soya milk and

cook until soft, take off the heat.

Stir in the bicarbonate of soda (will go frothy), leave to cool. Beat together

the sugar and spread until pale, creamy and even. Add in the (cooled) date

mixture then mix in the spices and flour.

82


Pour mixture into a small baking tin, smooth over the mix evenly.

Bake for 50 minutes. Portion into 5 portions

To make the toffee sauce

Combine the spread, sugar and soya cream into a small saucepan over a

medium heat, add a couple of drops of vanilla essence, stir until combined into

a thick toffee sauce and pour over the pudding.

Serve with an optional scoop of vegan vanilla ice cream.

You will need:

Not So White Russian

Your choice of glass glass at least 12oz.

25ml Absolut Vanilla Vodka

(or any decent Vanilla Vodka will do)

25ml Kahlua

25ml Creme de Cacao white

Unsweetened soya milk

vegan chocolate powder

Ice the glass to the rim, then build all the ingredients

over the ice and stir with two straws, then finish with a

good sprinkling of the cocoa powder.

83


Goji Vegetarian

Cafe & Deli

opened in York, June 2009. Run by

mother and daughter team Wendy

and Imogen, with support from their

partners.

Wendy has over 35 years of

professional vegetarian and vegan

wholefood cooking experience and

is largely responsible for the menus

and most of the recipes. Imogen has

a strong background in first class

customer service, having worked at

Betty’s in York.

Wendy and Imogen supported by their small team prepare all the food in Goji fresh

every day and one of them serves up every meal to ensure high standards and

quality .

The Goji signature dish is probably their Goji mushroom burger which is available

vegan with smoked tofu, and we estimate that on average we have served about

12,000 since we opened

Cake wise Imogen has a particular interest in preparing raw cakes free from

processed sugars and usually gluten free. They also have a wide range speciality

vegan cakes and desserts most of which are made in house and all using the best

ingredients.

Goji believe they are the only cafe in York offering a vegan cream tea with

clotted cream and vegan scones. Furthermore they offer excellent coffee from an

independent supplier in Sheffield, and customers can have soya milk, almond milk,

oat milk, coconut milk....

The evening menu, which is different from the daytime options, changes regularly

and is available Friday and Saturday nights, where a more intimate dining experience

is on offer, with an extensive vegan organic wine and beer list.

Ever expanding their vegan repertoire, and passionate about creating and sourcing

the best vegetarian and vegan food available. they never cut corners if it means

compromising on flavour and quality.

Goji also has a large selection of takeaway options from the deli counter (salads ,

wraps, soup, plaits, ) and all these items are made fresh on the premises. The soya

free vegan quiche is popular.

In the near future Goji hopes to make its own icecream and to finally write that Goji

recipe book !

Now you can enjoy one of the the Goji recpes...

84

www.gojicafe.co.uk


Goji Vegan Ganache Torte

Ingredients for Base

8 oz pecan nuts

4 oz ground almonds

3-4 dates soaked in hot water to soften, then drain water

1 oz Dutch cocoa powder

2 tbspn maple/yacon syrup

Method for base

Grind together all the base ingredients in food processor and press into base. If the

mixture does not stick together between your fingers add more syrup, you are looking

for a sticky texture.

Ingredients for filling

2 packets of coconut cream

half a tin of coconut milk

lb organic chocolate or vegan buttons

orange oil/rum 2 tbspn

Method for filling

Place the chocolate into a bowl and bring the coconut cream and milk to a boil. Pour it

over the chocolate and let it stand few minutes then whisk it until thoroughly mixed. Add

orange oil or rum to flavour and pour into base. Remove to fridge to set, Decorate.

85


As Winter approaches

by Anna Middleton

As we approach the colder winter months in the UK,

we naturally find ourselves drawn towards warm

comforting foods so it’s no surprise that this is the

time that nature provides us with an abundance of lovely

root vegetables (carrots, squash, parsnips, beetroot, sweet potatoes etc) which

help create warmth in our body and also contain minerals and vitamins which

have anti-inflammatory and anti-oxidant effects.

Orange coloured foods contain beta-carotenes which helps fight infection and

there’s nothing like a warm sweet potato and chilli soup, mashed parsnips

with coconut oil or roasted root veggies mixed through dark green leaves and

quinoa to leave us feeling deeply nourished and satisfied. Cruciferous veggies

(broccoli, cauliflower, kale, Brussels & cabbage) and the Alliums (leeks, onions,

garlic) are also super nutritious vegetables to eat this season.

Hydration

Winter is a time for increased hibernation, our lymphatic system becomes

more congested and slows down so it’s beneficial to keep warm, hydrated and

to rest well.

It’s a great idea to include herbal teas and medicinal foods into our diet to help

boost our immune system and nurture our kidneys.

I’m a big fan of medicinal mushrooms such as reishi, chaga and shitake which

can be added to foods or brewed into powerful immune boosting teas.

Using linseeds is also a very simple, cost effective and incredibly nurturing

drink which not only helps hydrate us, but also has a very calming affect.

It soothes the kidneys and helps during periods of stress.

Raw Foods

In Traditional Chinese Medicine, too many cold raw foods are thought to

weaken the spleen and this can affect our ability to receive nourishment.

There are great benefits in keeping a certain amount of raw foods in our diet

over winter as they boost our immune system, help us ward off colds and keep

us energised.

86


We are all different and have unique needs so the best advice is to listen to

your intuition to find a balance that feels right for you. Having a green juice,

superfood smoothie or chia pudding is a great way to start any day.

If we want to include more raw foods in our diet, there are many ways that we

can bring warmth to raw dishes and nourish our spleen:

Add a large chunk of ginger to fresh green juices

Add hot water to raw soups & sauces to warm them up

Mix raw and cooked foods together (eg raw curry sauce over brown rice or

steamed veggies mixed through a kale salad)

Use warming spices such as chili, ginger, garlic, cayenne, coriander or

turmeric. Source some Kombucha, a delicious fermented tea which helps to

nourish the spleen and is a wonderful pro-biotic that helps balance the flora in

our gut and aids digestion.

To make Linseed tea

Place 3 tablespoons of organic flax/linseeds (either golden or brown) into a

Thermos flask.

Fill with boiling water, screw lid on and leave 8-12 hours

(good to make before bed, leave overnight and drink the following day)

Drink the fluid and discard the seeds (seeds can be consumed for healthy

bowel movement but not necessary for hydration)

87


Ingredients

Medicinal Tea Recipe

One Cinnamon Stick

A handful of Goji Berries

One piece of Dried Reishi Mushroom

A few sticks of Ashwaganda Root

A few pieces of Foti Root

A slice of Ginger.

Place in jug and add boiling water, then you can keep refilling the jug up to two

or three times with hot water.

Sip slowly and enjoy the warming comforting effects.

Cinnamon

great cold relief, anti-viral helps fight infection, assists in reducing blood sugar

levels and helps boost brain activity

88


Ashwaganda Root Foti Root Reishi Mushrooms

Health Benefits

Ginger

soothes intestines, reduces nausea and has anti-oxidant, anti-biotic & antiinflammatory

properties. Increases heat & sweating and aids detoxification.

Ashwaganda (root)

reduces stress, boosts immune system, improves memory & promotes overall

wellness.

Foti Root

support liver & kidneys, nourishes blood, strengthens muscles, tendons &

bones)

Reishi (mushroom)

boosts immune system, builds energy, calms the mind

Goji Berries

boosts immune system, good for blood, heart and circulation

www.annamiddleton.com

89


Seggiano Italian Food

offer a range of the best local Italian regional

specialities, made without the use of

preservatives or industrial processing. Products

are made by small artisan food producers,

passionate about the quality, integrity and taste,

for people who feel the same way about the food

they eat. Visit the website to find the nearest

stockist www.seggiano.com

Seggiano Baked Fig Balls

Slow-baked Calabrian fig balls!

These delectable fig balls completely transform a

Vegan cheese board.

They also combines perfectly with ice cream for a

dessert with class. 250g

Stuffed chilli Antipasti

These tonda piccante small red chilli peppers are

grown in the coastal fields of Maremma in southern

Tuscany. Lightly cooked and stuffed with sweet sundried

tomatoes and choice pungent Sicilian capers,

which balance the fiery peppers. 400g

Roasted Artichoke Hearts

These roasted artichoke hearts are the most

delicious we have found and my favourites.

Seggiano roasted artichoke hearts are cooked

and preserved in oil as soon as they are freshly

harvested. Never soggy they are firm and delicious

with a wonderful smokiness 380g

90


Rocket Gardens

A Rocket Garden is a box brimming full of baby

organic vegetable and herb plants packed in

golden straw and delivered direct to your door.

All you have to do is pop your baby plants into

their new home to begin growing your own

vegetables, herbs or fruit.

www.rocketgardens.co.uk

Edible Herb, Chilli Wreath

Fantastic reusable wreath for your front door for this

festive season, bay leaves and chilli’s. Approx 16”

diameter wreaths normally delivered week commencing

16th December so that they arrive fresh for the festive

period. Handmade to order so please place orders as

early as possible £29.99

Childrens Planting Vouchers

Genius idea from Rocket Gardens for children

to enjoy. Buy a voucher and they redeem

the voucher either on-line or by post. Rocket

Gardens send a box of baby plants when

they’re in season with directions and help

for the children to grow their own magical

plants. All vouchers come wrapped ready as

a gift. £34.99

Compact Herb Garden Gift Voucher

This is a great Christmas gift idea for anyone

who loves to cook using fresh organic herbs.

The voucher arrives beautifully illustrated and

packaged ready to be wrapped and popped

under the Christmas tree. Includes Rosemary,

Basil, Sage, Thyme, Parsley, Mint, Chives,

Marjoram £24.99

91


The V

Enjoy a tempting selection of luxury nuts,

dried fruits, dairy-free chocolates, Turkish

Delight, delicious organic tapas and other

tempting vegan treats. We also include our

organic Ginger & Apple juice and organic,

fair trade, Colombian coffee. Presented in a

rustic trug, this gift basket is bursting with

style and good taste. £77

www.ripegifts.co.uk

Terre a Terre Hamper

Vegetarian and Vegan restaurant in

Brighton brings this lovely festive

hamper. Great wooden reusable wine

box filled with delicious nibbles, truffles,

pickles and chutneys . Purchase as a

gift and we can send direct all boxed up

and ready to discover. £45

www.terreaterre.co.uk

Cocoa Loco:

For Dark Chocolate Purists

A huge variety of everything rich and very

dark in the world of chocolate. Everything

in this box is suitable for a vegan diet and

for those trying to avoid dairy! £41.99

www.cocoaloco.co.uk

92


Considerit Chocolates

All Considerit chocolate creations are

suitable for those that follow a vegan

lifestyle as well as those that are lactose

intolerant. Mixed truffles containing

vanilla, orange, mint, coconut, salted

caramel and cinnamon. Very yummy

Box of 25 £24

www.consideritchocolate.com

Vegan chocolate box

Delicious dairy-free chocolate collections that

are suitable for vegan and lactose-free diets

Available as a Dinky 9, Classic 20 or Double

Layer 40 collections including: Rose and

Lemon Delight, Dark Chocolate Hazelnut

Gianduja, Dark Chocolate Peppermint

Fondant, and Almond Marzipan. From £15

www.cocoamountain.co.uk

Jaz & Jules Hot Chocolate

They make proper hot chocolate, using

real chocolate, spices and fruit oils to

create a variety of natural flavours.

mixtures come in the form of fine

chocolate shavings, so making a drink

is quick and easy for home or barista

use. £8.00

www.jazandjuls.co.uk

93


Boris Lauser trained at

the renowned Tree of Life in Arizona,

USA. after which he founded his

company b.alive and started hosting

his first dinner clubs in a little studio

loft in Berlin.

Continuing his education he gathered

catering experience by working for

Radiantly Alive Yoga Teacher Training in

Ubud, Bali, with some of the worlds best raw chefs.

He completed his training at the Matthew Kenney gourmet raw food

academy in the USA.

Today, his gourmet raw food dinner club in Berlin has gained huge

popularity and is booked out weeks in advance. Boris is available for

private catering and regularly consults with restaurants wishing to

include raw cuisine..

Fall Harvest Greens and Kohlrabi

with Plum Juniper Berry Dressing

For each person, prepare the following:

1 cup of dark bitter greens and wild herbs, washed and spinned.

1/3 kohlrabi, sliced thinly and then cut into matchsticks, marinated in

some olive oil, a squeeze of lemon and a pinch of salt for about 4 hours

5-10 shitake mushrooms, marinated in 1/2 teaspoon Tamari and 1/2

teaspoon of olive oil and dehydrated at 42 degrees until completely

crunchy (at least 15 hours, up to 24 hours)

1 fresh black mission fig, sliced thinly

94


Plum Juniper Berry Dressing

1.5 cups ripe plums

3 Table spoons of olive oil

2 Table spoons of pumpkin seed oil

2 Table spoons of apple cider vinegar

1 teaspoon of mustard

2 teaspoons of Yakon/Maple syrup

6 juniper berries

1 teaspoon of fennel seed or anis seed

1 - 1.5 teaspoons of salt

fresh ground pepper and a hint cayenne / chill

95


The retreat in Bali, 20th - 27th

of January 2014,

is the most comprehensive b.alive certified seminar.

During a week people learn both the basics and also

many advanced techniques of contemporary raw food

preparation.

On top of that, you get to enjoy exciting extra-curricular

activities like trips to a cacao factory to see the process

from tree to bar, trips to organic farms, learning about

local herbs and herbal concoctions, dolphin watching,

waterfalls and enjoying a fine dining 5 course raw dinner

at a 5 star luxury eco resort.

For more details visit the website www.balive.org

Zucchini Tonarelli with Wild

Mushrooms and Poppy Seeds

One Zucchini, spiralized and massaged with 1/4 teaspoon

of salt, let this sit for 20 minutes then strain out the

excess water. Now mix the tonarelli with the following

ingredients:

1/2 clove garlic, chopped finely

1/6 of a red onion, slivered

1-2 wild mushrooms

(I used German Maroni for this, but you can use

any wild forest mushroom)

2-3 sun-dried tomato halves, cut in thin stripes

3 black olives, cut in small pieces

3 sprigs fresh thyme

a small handful of wild herbs/greens, chopped

1/2 Tablespoon poppy seeds

2-3 walnut halves, chopped

1/2 Tablespoon walnut oil

1/2 teaspoon of lemon juice

1/2 teaspoon of tamari or balsamic vinegar

1/2 avocado, cut into cubes

96


Chocolate Hazelnut Tart

Chocolate and hazelnuts, a classic combination. This recipe looks a little complicated, but really it’s

worth it. If you don’t want to make the chocolate cream ribbon, the tart works equally well with just

the base and hazelnut ganache. Of course, I would always put the extra effort in where chocolates is

concerned, but you could choose to finish the tart very simply with a layer of chopped hazelnuts or

raspberries.

Equipment

A blender, a food processor, a 9 inch tart tin with removable base, cling film, (a piping bag optional)

Ingredients

Serves 10 - 12

The tart crust

Hazelnut ganache

½ cup hazelnuts

½ cup coconut flour

4 tbsp oat flour

8 Medjool dates

1 ½ tbsp maple syrup

1 tbsp melted coconut butter

3 tbsp water (or as needed)

1 cup cashews, soaked for 2 hours

½ cup hazelnut milk

½ cup cacao powder

½ cup maple syrup

1 cup melted coconut butter

Chocolate cream ribbon topping

98

1 cup macadamia nuts, soaked for 2 hours

3 tbsp hazelnut milk

2 tbsp maple syrup

1 tbsp cacao powder

1 tsp good quality vanilla extract

2 tbsp melted coconut butter


Decoration

Hazelnuts, shavings from your favourite raw chocolate bar or raspberries also work well

Method

In a food processor, grind the hazelnuts until they resemble fine breadcrumbs. Add the coconut

flour, oat flour, dates and maple syrup and mix until well-combined. Add the coconut oil and enough

water to form a dough. Press the dough into the bottom of a tart tin lined with cling film and place

in the freezer until firm.

In a blender, whizz the cashews, hazelnut milk, and maple syrup and blend until smooth. Add the

melted coconut butter and blend again.

Finally add the cacao powder and blend until smooth. Pour the hazelnut ganache on top of the tart

base and place in the freezer until set. Once set, remove the cling film and make the cream ribbon

topping: In a blender, whizz all of the ingredients for the chocolate cream ribbon topping together.

Pour into a piping bag (if using) and pipe onto the frozen tart. Or else you can simply drizzle this on

with the back of a spoon. Leave in the fridge until thawed and ready to eat. Decorate with hazelnuts,

shavings from your favourite raw chocolate bar or raspberries.

Advance preparation:

The whole tart can be made in advance and kept covered in the freezer for up to three weeks.

Or you can make the base and the hazelnut ganache filling and finish with the chocolate ribbon

decoration about two hours before you are ready to serve. Then leave in the fridge or somewhere

cool so the tart will develop the right consistency

99


Medjool Almond Pralines

Sensational in every way, these pralines are definitely on my list of things to wake up and

want. Exquisitely simple the deep chocolaty-toned praline cuts through the sweetness of the

Medjools perfectly.

You could serve these to guests as canapés with your Fruit Sparkle and Passionfruit Punch and

they can be made well in advance of your gathering which gives you plenty of time for other

indulgences.

Equipment

A heatproof bowl over barely simmering water to melt the coconut butter. Ideally a food processor

but you could get away with a coffee grinder. If you opt for the bought ground almond substitution

then you’ll need nothing more than a mixing bowl and a wooden spoon.

Ingredients

Makes 20 pieces

20 Medjool dates

40 whole almonds

For the Almond Praline

Method

65g (1/3 cup) almonds, ground

60g (½ cup) cacao powder

2 tablespoons of maple syrup or agave syrup

1 teaspoon good quality vanilla extract

½ teaspoon cinnamon

1 tablespoon coconut sugar

60ml (¼ cup) coconut butter, melted

Make a small incision in each of the dates and remove the stones and the stalk.

100

Gently melt the coconut butter over a pan of barely simmering water.


To make the praline: grind the almonds in a food processor and add the cacao powder and process

until it resembles a fine flour.

Then add the maple syrup, vanilla, cinnamon and coconut sugar and pulse in the processor until

mixed through.

Add the melted coconut oil and pulse again until it is well combined.

To assemble: take a small piece of the praline about the size of a penny coin and wrap this around

an almond.

You will need 20 of the almonds to fill the dates. Then place this into each date cavity.

Repeat until you have used all of the praline and top each of the Medjool dates with the remaining

almonds.

Substitutions:

If you don’t have a grinder or food processor, you can use bought ground almonds to make the

praline. Bought ground almonds aren’t raw because they have been quickly blanched to remove the

skins, however, they still will taste great and you will have a canapé that is practically raw that has

an amazing flavour.

A good quality cocoa powder can be used as a substitute for cacao powder.

Advance Preparation: These can be made in advance and kept for up to five days in a sealed

container but betcha can’t wait that long to eat them!

101


Hot Chocolate

Oh the weather outside is frightful, but the fire is so delightful… and what could be more delightful

than a rich hot chocolate when it’s cold and windy outside and you are in need of a comforting

drink.

Strictly speaking this isn’t so much of a hot chocolate but more of a warm chocolate. The addition

of the cacao butter gives it a silky smoothness, much like the hot chocolate that you would be lucky

enough to consume if you visited those lovely little cafes in Switzerland.

Equipment

Ingredients

Makes 2 mugs

2 saucepans, a heat-proof bowl, a grater

Method

3 cups almond milk

The seeds of a vanilla bean

1 – 2 tablespoons agave

Pinch of salt

1/4 cup cacao butter, grated

½ cup cacao powder

1 tablespoon mesquite powder (optional)

Pinch of ground cinnamon

In a saucepan, combine the almond milk with the agave, vanilla seeds and salt and

warm until it’s just too hot to touch, stirring to help the agave to dissolve. Remove

from the heat and cover. Meanwhile, gently melt the grated cacao butter in a heat

proof bowl over a pan of barely simmering water.

Add the cacao powder, mesquite powder and cinnamon and mix until smooth.

Slowly add the warm milk to the smooth chocolate mixture, stirring to combine

all of the ingredients. Serve in warmed mugs.

102


103


Run by Maresa and set in St.Leanords On

Sea, Moose’s Kitchen opened in the June

2013 from Lottery funding. Since Maresa was

10 years old she always wanted to have a cafe

and this is a dream come true. Having worked in

Vegetarian restaurants since she was 16 and being

Vegan for over 2 decades she has great seasonal

food knowledge. She worked with the NHS on a

programme for creating healthy cookery classes,

worked for “Sustain a food and farming charity”, and

helped people set up food co-ops. The aim of the

cafe is to source as much local produce as possible,

support local, and seasonal by making local food

more accessible to people and reducing food miles.

The Menu changes daily keeping in line with the

season, and fresh local produce.

www.mooseskitchen.moonfruit.com

Chocolate Christmas pudding

(gluten free / sugar free)

1/3 cup raisins

1/3 cup dates

1/3 cup prunes

Zest and juice of 1 orange

1/2 tsp mixed spice

1/2 tsp cinnamon

1 cup chestnut flour

1 cup ground almonds

1/3 cup cocoa

1/2 tsp baking powder

Pinch of salt

1/2 cup olive oil

1 cup rice milk (or other plant based milk)

1/2 tsp vanilla essence

1 cup plain chocolate buttons

1 cup plant based milk

Makes 4 medium sized or 6 small puddings

104

We often get asked for gluten free cakes and

puddings in the cafe and I try to use as little refined

sugar as I can in all our cakes and puddings so I

have made this pudding gluten and sugar free as it

is just sweetened by fruit, and chestnut flour is also

naturally slightly sweet. If you are allergic to nuts,

however you can simply follow the same recipe and

use wholewheat flour instead.


I have used rice milk but any

plant milk e.g. soya or oat will

do. I also use olive oil in all

our cake recipes, as you can’t

taste it when cooked, unlike

cold pressed sunflower oil,

and I avoid using margarines

that are made with palm oil.

I have used cups instead

of weights as this makes

it quicker to measure,

especially when you are only

making small amounts. NB

the sauce does contain sugar

in the plain chocolate, if you

have a sweet tooth you could

always add a little icing sugar

or agave syrup to this.

Chop the dates and prunes

and put in the bowl with the

raisins. Add the zest and

juice of one orange and the

spices and leave to soak

overnight or for a few hours,

you can also add a little

brandy if you’d like.

Grease 4 or 6 metal pudding

moulds with a little oil.

Measure out the chestnut

flour, ground almonds, cocoa

powder, salt and baking

powder into a bowl.

Add the oil, rice milk, vanilla

essence and the dried fruit

mixture. Mix well together

to get a smooth consistency,

add a little more rice milk if

necessary. Spoon into the

greased pudding moulds and

bake for 30 minutes at 180 C

/ 350 F until they spring back

to the touch.

Melt the plain chocolate in

a pyrex bowl over a pan of

boiling water then gradually

stir in the rice milk until you

have smooth sauce. Turn out

the puddings from the moulds

on to small plates, use a knife

to loosen them if necessary,

then pour the chocolate sauce

over the top and scatter on a

few flaked almonds and some

orange zest, you may also

like to eat with some vegan

cream or ice cream.

105


Kim Kalkowski From Germany recently opened

a cafe in Camden London specialising in the most

amazing and creative Vegan cakes, after earning a

great track record with her Vegan wondercake catering

team. The Vegan WonderCake Catering was the first

Vegan and Cupcake delivery service in Germany and

is well known for cakes for weddings, birthdays and

special occasions. As well as a made to order service

you can indulge in all sorts of delectable cakes,

cupcakes, bagels, salads and hot chocolate, teas and

coffees to go along with your cake. A must visit place

when you are in London.

www.facebook.com/CakesnTreatsLondon

Induldgent chocolate muffin with creamy

peanutbutter frosting

106

(makes 12 cupcakes)

For the batter:

380g self-raising flour

380g fair trade caster sugar

50g cacoa powder

1 tsp. spoon baking powder

1/4 tsp. salt

150ml sunflower oil

400ml water

Preheat your oven to 180C / 350F


Mix the flour, cocoa powder, caster sugar

and baking powder by hand, in a bowl,

until mixed thoroughly..

Mix the sunflower oil and water together,

add to the dry ingredients, mix quickly

using a metal or wooden spoon.

Now tap the bowl once on your work

surface to stop the baking powder working

too fast. You will see the bubbles in the

mixtures pop

Place the batter evenly into muffin cases,

place them into a muffin tin tray, don’t

overfill (2/3 is enough)

Now place the tray in the oven and bake for

about 20min, checking with a toothpick to

see if they are cooked through.

Remove from oven and allow the muffins to

cool completely before decorating them

For the topping

500g margarine

500g fair trade icing sugar sifted

500g organic fair trade peanut butter

(creamy)

1 tbsp. vanilla extract

Whip together the margarine and the icing

sugar until well combined, add the peanut

butter and vanilla and continue mixing with

an electric hand-mixer until you have a

smooth consistency.

If the icing is too soft add more icing sugar.

The texture should be spreadable.

Now fill a piping bag for decorating the

cooled chocolate muffins with the frosting.

Drizzle with chocolate sauce and sparkle

with roasted peanuts.

107


Twist & Sprout is a

collaboration between

Susan from Wee Yogi

and Lorna from Ziggy’s

Really Good Food.

Both ladies are based in

Edinburgh and passionate

about food, mind, and body

and how you get the best

from your food and how that

fuels your body to be the best

you can be.

Susan is the Twist in T&S an

Ashtanga Yoga Teacher and

also a fully qualified massage

therapist and has a strong

background in nutrition,

detoxification and holistic

regeneration.

Lorna is the Sprout of T&S

and is a self taught Chef

striving for the balance for

health love and happiness.

Lorna and Susan run Raw food

and Yoga retreats in Dunkeld

Scotland and a stunning

location in Costa Rica Finca De

Vida (February 2014).

www.twistandsprout.co.uk

Spicy green curry with

speckled parsnip &

cauliflower rice.

This curry is perfect for

those dark wintry nights

when you want to be full,

satisfied & cosy

Equipment

vitamix, food processor,

sharp knife, chopping

board, spatula & 2 large

bowls

Ingredients

(serves 5)

curry paste:

4 lemon grass sticks ,

teaspoon cumin powder,

5 kaffir lime leafs

huge bunch of coriander ,

huge bunch of basil

juice of 5 limes

4 garlic cloves

ginger

twice size of garlic bundle,

2 red chillies

nama shoyu &

maple syrup- to taste

(optional coconut cream,

milk, water here).

108

www.twistandsprout.co.uk


for the curry:

spring onions x 4, zucchini

x2, 1 large red pepper, 1

large yellow pepper, 15

stalks of broccolini, large

handful soft greens; either

spinach and/or asian

greens.

for rice:

1 large cauliflower, 3

parsnips, ¼ cup black

sesame seeds (optional

fresh or dried coconut

flakes)

to serve:

3 Limes, cut into wedges,

handful of coriander

&handful of basil-shredded

together, flaked almonds,

fresh red chilli, sliced into

rings.

What to do:

For curry paste, put all

ingredients into vitamix,

except (lemon grass,

ginger, and kaffir lime

leafs).

Blend full power until

all ingredients are well

combined.

Add a splash of coconut

water if you need more

fluid; aim for a chunky

thick sauce that’s just wet

enough to tip easily out of

the jug.Taste & adjust as

needed.

Slice spring onions long

ways as thin as possible,

same for peppers and

green leafs. Chop the

florets off the broccolini

and discard the core.

Aim to make all the pieces

the same size no bigger

than your pinkie fingernail.

Bash the end of the

lemongrass to release the

oils & add this along with

the kaffir lime leaves to the

sauce. Best to crush them

in your palm a little as you

add them.

Now mix all the finely

chopped veg to the sauce,

and stir well. Leave to

marinade for 3-5 hours.

Alternatively, put the whole

dish in the dehydrator for

the same amount of time if

you want to serve it warm.

In the meantime, remove

the core of the cauliflower

and chop it into chunks

(about the size of a new

potato).

Chop the parsnip about

the same size and then put

even amounts of parsnip

& cauliflower into the food

processor then pulse until

you reach rice sized pieces.

Tip the rice into a large

bowl and mix black sesame

seeds through. (I use my

hands here as it seems

easiest and least messy

way of doing so)

Taste curry and alter

flavours as you see fit.

Remove kaffir lime leaves

& lemon grass now and

discard.

Serve about a cup of rice

per person, and top with a

generous helping of curry.

Make it look beautiful by

cleaning the sides of the

plates & then sprinkle on

top some, or all, of the

following:

fresh herbs

flaked almonds

coconut chips

lime wedges

rings of red chilli.

109


OVER 101 MOUTH WATERING JUICES & SMOTHIES

CELEBRITY JUICE RECIPES

GYM BUNNIES WORKOUT JUICES

dr juices for

every-day ailments

kidz corner

25 TASTY RECIPES FROM OUR JUICY COMMUNITY

GET YOUR DAILY DELIVERY

OF JUICY GOODNESS

110


Jason Vale - Juice Master

has sold over 2 million Books and is regarded as one of the most influential people in

the world on juicing. Jason Vale is the number one best-selling author of 10 books,

DVDs and CDs on juicing, health, fitness and addiction to junk foods. His popular “7lbs

in 7days Super Juice Diet” has sold over a million copies and has been translated into

several different languages. It even knocked the DaVinci Code off the top spot and

was an Amazon #1 best-seller of all books!

“Jason is the absolute king of healthy living, inspirational but

realistic. Not only are his juicing recipes sensational but his

knowledge of nutrition, addictions and allergies make him a

leading expert in health and wellbeing.”

Janey Lee Grace (Author & Co-Presenter BBC Radio 2)

To Juice Master, Jason Vale juicing isn’t simply about creating a beautiful-tasting

sweet and creamy drink – it’s more of a way of life.

Jason is a living example of what can happen when you start juicing – he suffered

from asthma, severe psoriasis, eczema, extreme hay fever, obesity and many

addictions including a 40-a-day cigarette habit, and cured himself of these health

problems through the power of freshly-extracted juice. His asthma vanished; his

eczema disappeared; his psoriasis – which covered almost every inch of his body from

head to toe – is 95% clear; his hay fever has improved tremendously; and he is no

longer overweight. He puts all of this down to the power of freshly extracted juice,

and having seen the incredible health benefits for thousands of people all over the

globe, he now has just one mission – to Juice The World!

“The Jamie Oliver of Juice” ... OK! Magazine

Juice Master to the stars and #1 best-selling

author Jason Vale has squeezed more than 101

funky ‘n’ fresh juice and smoothie recipes into

this latest book.

Warm up your juicer, dust off your blender,

and brace your taste buds for the most

mouthwateringly tantalizing fruit and veggie

fusions ever created!

111


What Juicer Should I buy?

One frequently asked question Jason Vale gets is ...

“What juicer should I buy?”. It’s not an easy answer as

it depends on your budget, how much space you have, how

much time you have to make juice and the quality of juice

you want. There are three main types of juicers:

Centrifugal Juicers

The most popular type of juicer and usually one of the

cheapest types, centrifugal juicers are quick to juice with

and easy to clean, the juice is perfectly smooth and can

chomp through almost all fruits and veg.

They are sadly not suitable for juicing wheatgrass. He

endorses the Philips range of centrifugal juicers as they,

year after year, remain

award winning juicers.

Masticating Juicers

These juicers produce

the best quality juice

money can buy because the

process of juicing involves

less heat and air than a

centrifugal juicer. This

means you can store your

juices for up to 48 hours

in the fridge (as opposed

to 5-7 hours in a centrifugal juicer). They have slightly

more parts than a centrifugal so take a little longer to wash

up, and the feeding chutes are smaller so you need to cut

up the produce into small pieces. The vertical masticators

are much quicker than regular masticators and are the new

kids on the block in the masticating world. You can juice

wheatgrass in a masticator.

Twin Gear Masticator

These big masticators have 2 metal cones

that crush produce between them giving

you the best quality juice available. They

are some of the fastest masticators

around and you can juice almost anything

in them. They can be used to make other

foods like nut butters, they are quiet to

run and are very long-lasting.

112


“Superfood” is a term used to describe foods that have a particular

high concentration of vitamins or minerals. It could be argued that all fruits and

vegetables are indeed “super” foods. After all the humble lemon saved thousands of

lives because it cured scurvy – which is pretty super if you ask me!

Super in a Glass

Juice Masters Hot ‘N’ Spicy

How to make it

Place one apple into the chute of your

juicer; behind it tightly pack in the

spinach, followed by the lemon, ginger,

broccoli, cucumber, celery and the other

apple. uice the lot and then either pour

into a glass over ice or blend with ice in a

blender.

Best Served

When you are feeling a little bit like

Bridget Jones on a bad day but instead

of reaching for the ice cream and

cookies, you decide to inject some super

food into your system and make yourself

feel super healthy instead of super sick!

Just a thought...

2 Golden Delicious Apples

Broccoli Stem 3cm chunk

Celery 1⁄2 stalk

Cucumber 1⁄4 medium

Spinach 1 large handful

Unwaxed Lemon 1⁄4

Fresh Ginger Root 1cm chunk

Ice Cubes 1 small handful

A perfect pre-bedtime juice to keep you

warm and toasty. If you’re still a little

peckish this is the perfect way to finish

your day. This one we call the Hot ‘N’ Spicy..

Why this is sooo Hot

Juice the apples and pour juice into a

saucepan.

Slowly heat but DO NOT Boil. When nice

and hot, pour into mug, add cinnamon and

get cosy!

Best Served...

...just before bed, this delicious and

warming juice if far better than

any hot water bottle!

3 Golden Delicious Apples

Cinnamon

1 good pinch of cinnamon

113


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paperbagblog.wordpress.com

115

www.mooseskitchen.moonfruit.com

www.allaboutveganfood.com


A big

thank you

to our

Cafe’s

Restaurants

bloggers

and writers

116


winner

of the yummy Ms Cupcake Book is

Zoe Emmerson

117


118

To download the complete

Winter magazine

visit www.freshviewmagazine.com

where it is available for £3.95

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