Issue 1 Dec-Feb 2013
Vegan Food Magazine
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
inside FRESH VEGAN
Living as a Vegan Teenager
Orzo Coffee Feature
Interview and Recipe
Vegan Wines, Beers and Spirits
from Anna Middleton
and much much more...
from Jacqui Deoir
from the Uk and Europe
from Deliciously Raw
Juicers and Juicing
Madeleine Van Zwanenberg
Charity gifts and wonderful
Festive gifts for everyone
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
“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
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
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
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
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
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
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
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
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
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
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
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
• 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.
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
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)
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
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.
Let it cool down and then beat together with the apricot paste for a good 2
Melt the chocolate in a microwave (or in a bain-marie) and mix it with the
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
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
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.
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!
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.
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
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 firstname.lastname@example.org
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
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
A Healthy Coffee
from the heart
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
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
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.
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
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
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
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?
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
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
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
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.
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
What inspired you to get into the baking
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
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
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.
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
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...
Now turn the page and start baking .
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
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
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
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
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.
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
able to hold yourself back from the odd high leg kick or two…
A citrus press and a fine grater (I use a fine Microplane)
Makes 6 - 8 glasses
6 passion fruit
1 inch fresh root ginger
750ml (3 cups) of sparkling water or sparkling wine
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.
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
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.
A high speed blender (I use a Blendtec)
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
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.
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.
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
A blender and a juicer
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
To garnish: slices of orange and a strawberry, threaded on a cocktail stick
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.
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
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
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
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.
The Coven in Hallgate Wigan,
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.
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
400g vacuum packed chestnuts roughly chopped
( or merchant gourmet hydrated)
½ red onion finely chopped
1 clove garlic
1 tspn chopped sage, fresh if possible
Freshly ground black pepper
Optional – a handful of dried cranberries
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
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
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
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.
250g fresh or frozen cranberries
100ml orange juice freshly squeezed or from a carton
100g Light muscavado fair trade sugar
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.
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.
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
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.
No Huff ‘n’ Puff Pastry
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.
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.
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!
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
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
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
The history of The Good Apple
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
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.
Butternut, Pistachio and Cashew Nut Roast
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
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.
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
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
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
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
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.
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.
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.
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!
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.
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
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.
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
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
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
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
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.
Cranberry and Walnut Cheese
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
Drain the cashews and put in a high speed blender with the probiotics and water and blend
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.
Crunchy Carrot Crackers
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
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
They will keep for several weeks (if
you are lucky!)
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
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.
Wild rice, mango and tempeh salad
Two generous starter portions
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
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
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).
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
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,
Now turn the page for an amazing Cheeseless Cheescake...
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
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
For the topping
1 Mango peeled, halved and sliced.
Blend half the mango till smooth then mix with the rest of the
Place base in bottom of glass, then add the silken tofu, then the
pureed mango and slices
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
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
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
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.
So I would bury my guilt, avoid reading too much
about the dairy industry and carry on eating cheese
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
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
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
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
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
Some of my recipes available on the Veganvox blog.
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
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
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
Dedicated to the protection of primates,
Wild Futures campaigns to end the
primate pet trade. The Monkey
Sanctuary is there flagship store in
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
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.
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
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
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
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.
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.
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”
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
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
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
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.
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
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
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
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
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 ........
“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
Tony Bishop Weston
Yvonne Bishop Weston
The Ultimate Book of
Everything you need
to know about going
the best ingredients, to
practical advice on health
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
A beautiful new Vegan
cookery book published in
Vanessa has translated this
book from Portuguese to
English as she is proving
very popular in and around
£2 from every sale is
donated to animal equality
“There is no friend as loyal as a book”
“Be awesome! Be a book nut!”
Over 150 simple and
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
Snack your way to health
and happiness with
Jenna Zoe’s inspirational
For energizing bites,
bakes, nourishing treats,
and savoury nibbles all
free from gluten, refined
sugar and dairy.
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
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!
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
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
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...
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
3 spring onions
1 red pepper
1 head of broccoli
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
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
Add the 600g of fresh udon noodles, the reduced satay sauce and a large
handful of coriander.
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
Sticky Toffee Pudding
200ml unsweetened soya
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
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.
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 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.
Cafe & Deli
opened in York, June 2009. Run by
mother and daughter team Wendy
and Imogen, with support from their
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
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
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...
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.
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.
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.
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
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
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)
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.
great cold relief, anti-viral helps fight infection, assists in reducing blood sugar
levels and helps boost brain activity
Ashwaganda Root Foti Root Reishi Mushrooms
soothes intestines, reduces nausea and has anti-oxidant, anti-biotic & antiinflammatory
properties. Increases heat & sweating and aids detoxification.
reduces stress, boosts immune system, improves memory & promotes overall
support liver & kidneys, nourishes blood, strengthens muscles, tendons &
boosts immune system, builds energy, calms the mind
boosts immune system, good for blood, heart and circulation
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
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
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.
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,
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
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
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
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
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
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
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
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
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
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
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
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
A blender, a food processor, a 9 inch tart tin with removable base, cling film, (a piping bag optional)
Serves 10 - 12
The tart crust
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
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
Hazelnuts, shavings from your favourite raw chocolate bar or raspberries also work well
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.
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
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
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
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.
Makes 20 pieces
20 Medjool dates
40 whole almonds
For the Almond Praline
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.
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
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
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
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!
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
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.
Makes 2 mugs
2 saucepans, a heat-proof bowl, a grater
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.
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.
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
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.
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.
Induldgent chocolate muffin with creamy
(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
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
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 fair trade icing sugar sifted
500g organic fair trade peanut butter
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
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.
Twist & Sprout is a
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
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).
Spicy green curry with
speckled parsnip &
This curry is perfect for
those dark wintry nights
when you want to be full,
satisfied & cosy
vitamix, food processor,
sharp knife, chopping
board, spatula & 2 large
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
twice size of garlic bundle,
2 red chillies
nama shoyu &
maple syrup- to taste
(optional coconut cream,
milk, water here).
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
1 large cauliflower, 3
parsnips, ¼ cup black
sesame seeds (optional
fresh or dried coconut
3 Limes, cut into wedges,
handful of coriander
&handful of basil-shredded
together, flaked almonds,
fresh red chilli, sliced into
What to do:
For curry paste, put all
ingredients into vitamix,
except (lemon grass,
ginger, and kaffir lime
Blend full power until
all ingredients are well
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
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
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
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
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
rings of red chilli.
OVER 101 MOUTH WATERING JUICES & SMOTHIES
CELEBRITY JUICE RECIPES
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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!
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:
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.
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.
“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
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
Slowly heat but DO NOT Boil. When nice
and hot, pour into mug, add cinnamon and
...just before bed, this delicious and
warming juice if far better than
any hot water bottle!
3 Golden Delicious Apples
1 good pinch of cinnamon
www.balive.org www.thebigstrawberry.co.uk www.essentialvegan.co.uk/
of the yummy Ms Cupcake Book is
To download the complete
where it is available for £3.95