FRESH VEGAN Issue 1
Our very 1st issue of Fresh Vegan featured 16 different cooks and chefs from all over the UK with 31 recipes to share for Christmas 2013 , New Year 2014, from Scotland, London, Berlin and the Midlands. Boris Lauser the incredibly talented raw vegan Chef who created our front cover is known for his private raw gourmet evenings in Berlin. He trained with Mathew Kenney in America and the recipes he shares are simplicity, timeless and classic. Another Mathew Kenney graduate here in the UK is Deb Durrant who runs a training school in the UK shares her recipes. Self published writer and Chef Vanessa of Essential Vegan shares recipes from her book. Ms Cupcakes, who has taken off in the UK with her cupcakes and cakes in Brixton London, was interviewed about her journey and share’s a recipe with our readers. The talented and recently re-located Kim from Germany, of Cakes ‘n’ Treats in Camden London, creates the most elaborate hand-made bespoke cakes I have ever seen in the vegan world. Teen Vgn share the story of their journey to help Vegan teenagers, nutritional advice from Holistic Nutritionist, Raw cakes, and chocolate cakes, there is lots and lots of chocolate in this issue. Alcohol free cocktails and where to buy your Vegan organic wines, champagnes and spirits. The Vegan Kind first box, and how it all started. Great books, gifts, where to eat in the UK, raw cheese and crackers, and more, much more….
Our very 1st issue of Fresh Vegan featured 16 different cooks and chefs from all over the UK with 31 recipes to share for Christmas 2013 , New Year 2014, from Scotland, London, Berlin and the Midlands.
Boris Lauser the incredibly talented raw vegan Chef who created our front cover is known for his private raw gourmet evenings in Berlin. He trained with Mathew Kenney in America and the recipes he shares are simplicity, timeless and classic. Another Mathew Kenney graduate here in the UK is Deb Durrant who runs a training school in the UK shares her recipes.
Self published writer and Chef Vanessa of Essential Vegan shares recipes from her book. Ms Cupcakes, who has taken off in the UK with her cupcakes and cakes in Brixton London, was interviewed about her journey and share’s a recipe with our readers.
The talented and recently re-located Kim from Germany, of Cakes ‘n’ Treats in Camden London, creates the most elaborate hand-made bespoke cakes I have ever seen in the vegan world.
Teen Vgn share the story of their journey to help Vegan teenagers, nutritional advice from Holistic Nutritionist, Raw cakes, and chocolate cakes, there is lots and lots of chocolate in this issue.
Alcohol free cocktails and where to buy your Vegan organic wines, champagnes and spirits.
The Vegan Kind first box, and how it all started. Great books, gifts, where to eat in the UK, raw cheese and crackers, and more, much more….
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Butternut, Pistachio and Cashew Nut Roast<br />
Ingredients<br />
Method<br />
1 large butternut squash<br />
2 cloves garlic, minced<br />
Pinch of chilli flakes<br />
Few sprigs thyme<br />
Salt and pepper<br />
2 tbs olive oil<br />
1 tbs ground flaxseed<br />
3 tbs cold water<br />
125g raw cashew nuts<br />
100g shelled pistachios<br />
1-2 tbs olive oil<br />
1 large onion, finely diced<br />
1 leek, thinly sliced<br />
1 large red pepper, diced<br />
3 cloves garlic, minced<br />
100g wholemeal breadcrumbs<br />
2 tbs chopped parsley<br />
Few sprigs rosemary<br />
Pinch nutmeg<br />
Salt and pepper<br />
First we roast the Butternut. Preheat oven 200°C. Halve the squash and scoop out the<br />
seeds. score the butternut with a sharp knife. In a small bowl combine chilli flakes,<br />
garlic, thyme, olive oil and season to taste. Use a pastry brush to apply this mixture<br />
evenly all over your butternut halves. Bake for 45 mins - 1 hour. You may wish to<br />
check it halfway through and re-baste it with the marinade. Once cooked, let it cool<br />
before removing the flesh with a metal spoon and reserve for later.<br />
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