FRESH VEGAN Issue 3

freshview

Issue 3 focuses on great producers of vegan products, particularly Italian foods. We have brought you the most amazing, delicious and quality driven products that are available today, from new products, to well known proven artisan makers who are experts in their field. We have Author, Health educator and Macrobiotic counsellor and cookery teacher Marlene Watson Tara sharing her wealth of experience in health education and sharing “Dieting is out, healthy eating is in” packed with information and a competition to win one of her courses. Jasmine of self sufficient cafe shares her gardening techniques so you can grow your own vegetables and fruit at home, making you totally self sufficient and ecological at the same time. Where can you go to stay and have a totally vegan breakfast and dinner in a B&B in the UK? we have found the start of many to be featured in UK Cornwall and Berwick Upon Tweed on the Scottish border. We have an amazing company from Vienna Austria talking about their 100% vegan ice cream parlour and a recipe for summer for you to create at home. We have extended ourselves to include a brand new vegan shoe company from the UK and Planet Vegan, an amazing American business producing T shirts and Vegan organic seeds as gifts. As always plenty of recipes for you to make and enjoy.

FRESH VEGAN

magazine

Issue 3 June 2014

Malaga

Vegan B&B reports

on where to eat

Vegan in Waitrose

Dee’s Burgers and Sausages

Vegan Cornwall

Glamping

Wildebeest Falmouth

the 1st all Vegan Restaurant

The Bean Inn St Ives

Italian feature

Bringing the Best

suppliers from Italy

• Recipes

• Competitions

• Reader Discounts

Vegan Pizza

Pizza Express listens

to its customers

Veganista

Amazing Vegan Ice

cream fromVienna

Marlene

Watson-Tara

International Author

Macrobiotic Counsellor

and Health Educator

Stephanie

Jeffs

a passionate raw

foods educator

and writer

1


Editor

Jacqui Deoir

jacqui@freshviewmagazine.com

Design

Ron Fairfield

ron@freshviewmagazine.com

Website

www.freshviewmagazine.com

Facebook

facebook.com/FreshViewPublication

Twitter

www.twitter.com/freshvegan1

Well it’s here! Summer and our

3 rd issue, so proud and we

are already inspiring other

magazines to start up! Fantastic,

the more the better we say. We are focusing

on all of the unique people from all over the

world who are making a conscious choice

about what they eat and how this affects the

environment, themselves, and all sentient

beings, and becoming an example for all to

see.

This issue brings more passion, pleasure

and inspirational people, read why people became vegan, how this

consciously changed their view on life and how it shaped the future

careers that were waiting for them to discover

.

More street food, this time from Bristol, an incredible vegan ice cream

maker from Vienna and talented producers from Italy creating the

most incredible fresh healthy products that we have found. There

are many producers out there but we wish to bring you the best, most

ethical and environmentally aware people who are creating food with

passion, not just to make some money from the latest buzz about

vegans.

These businesses are proof that you can create healthy vegan foods.

We have made sure that the producers are available for you to buy,

both in stores, and also on-line as not everyone has access to the

wonderful whole foods shops out there.

What is unique about Fresh Vegan? we speak to every single person

featured in our magazines, I like to find out about how they started,

why they started, what inspires them and help to promote all these

amazingly talented people in the hope of inspiring you to get into the

kitchen and create your own food!

2

Whilst every effort is made to

provide our readers with accurate

and authentic content, Fresh

vegan Magazine may not be held

responsible for any content, recipes

or information that may prove to be

inaccurate.

All content is copyrighted to either

Fresh Vegan Magazine or to the

Contributors whose work it originally

was.

All content has been provided with

the permission of the creators to

include in this issue.

© fresh vegan/fresh view2014

We have Marlene Watson Tara an

incredibly knowledgeable women with

so much passion, Day Radley the

incredibly talented private chef who is

sharing articles in the coming issues.

Both Marlene and Day are now writing

on our Fresh Vegan blog, vist the blog

regularly to make sure you keep up to

date with all of our posts in between

issues.

Lastly a BIG thank you to Simon

Houghton our new webmaster,

welcome to the Fresh Vegan family.

A big thank you to YOU our readers for

supporting us, buying this magazine

and sharing and spreading the word,

We will continue to research and bring

you news from all over the world in the

coming issues

Jacqui Deoir

Front Cover Image

Vegan Ice Cone

used with kind permission

from Veganista Ice Cream

and found inside this issue of

Fresh Vegan Magazine.


June/July 2014

Bourgeois Boheme

Beautiful Vegan Shoes

for Men and Women

Self Sufficiency Cafe

Growing your own

goodies, soil to plate

Festival Season

Vegan festivals from all

over the world

Glamping Cornwall

Glamorous holidays in

Cornwall in the UK

El Piano

Award winning

restaurant in Malaga

Bit of the Good Stuff

Recipes from Sharon the

Vegan blogger and cook

Pizza Express

All vegan pizza, they

listened to customers

The Sweet Stuff

Beautiful cheescake and

other sweet goodness

Spotless Leopard

mobile food van and

pop-up restaurant

Gallery Cafe

Vegan Cafe near York

Hall in Bethnal Green.

Joshua Quick

Talented photographer

shares his food pictures

Stephanie

Inspirational nutritional

coach and educator

Chakra Cakes

Spiritual baking based

on the energy centres

Loaf B&B

Relaxing wind down in

this beautiful vegan B&B

Dee’s Burgers

Vegan Food

in Waitrose

Wildebeest

First Vegan Restaurant

in Falmouth UK

Day Radley

Great recipes from our

beautiful vegan chef

Veganista

Vegan Ice Cream

Parlour from Vienna

Planet Vegan

Spreading the vegan

message of compassion

Marlene Watson-Tara

Macrobiotic teacher

educator and coach

Vegan Italy

All things vegan in our

Italian feature

Bean Inn

Veggie and Vegan

restaurant in Cornwall

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Before anyone reminds us that we are a food magazine! We

decided to make an exception for these beautiful Vegan shoes

Fresh Vegan had to ask Alicia a few questions about her inspiring funky

shoe company.

FV: Congratulations on a first class collection Alicia, about time we

had modern vegan shoes in the UK. Please tell our readers what

your background is, are you a designer as I see these are made in

Portugal, and why Portugal?

Thank you very much indeed!

I love shoes but I found it incredibly difficult to find shoes that were

fashionable, ethically made and also represented my own ethics and

beliefs as a vegan. So in 2005 BoBo was born!

My background is as a health professional so I did not have a clue about

shoe construction or design so it was a steep learning curve to get myself

up to speed on the complexities of shoe manufacturing and sourcing of

materials and components.

In regards to our designs, I spend days in shoe shops, wow what a hard

job, researched and worked together with my shoe designer. Our aim

was to have our own signature designs topped off with subtle details

of our fabulous lotus flower and I hope that our customers will love our

collection as much as we do!

FV: What makes Bourgoeis Boheme shoes ethical?

We have worked hard on our range to ensure it is of the highest quality

in every sense plus style and ethics. No animal products are used in

our production. We use the best Italian faux leathers and eco-friendly

materials available.

BoBo’s footwear ranges are handmade in Portugal. As a business it is

imperative to be transparent with what we do which is why we chose

Portugal as our manufacturing base. The factories have been handpicked and I personally visit them throughout the

year. It is important for us to have an ethical product with transparency in its production. Our footwear reflects an

investment to upholds our ethical ideals in regards to people, animals, the environment and of course feet.

4


At BoBo we have done all the fancy footwork and make it easy

for those looking for a more ethical option.

FV: You started back in 2005 where have you been hiding

as we only recently knew about your beautiful shoes.

We have been around since 2005 but have been on

a sabbatical for the last 2 years. At the time we were

manufacturing both footwear and accessories but my true love

is shoes so we decided to take a break, re-structure and refocus

on just footwear. In addition, I have 2 young daughters

and I was missing an important time in their lives with my busy

work schedule so I felt that I needed to slow down and spend

quality time with them which has been fantastic.

We have just re-launched in April with a new capsule collection

for men and women, exciting but busy times ahead!

FV: How many shoe collections/seasons can we expect

from Bourgeois Boheme

We will have 2 collections a year – Spring/Summer and

Autumn/Winter.

Our designs are inspired by people who lead busy lives just

like me and need footwear that is comfortable and stylish. We

have put together a collection of shoes and boots for men and

women, based on classic styles with a contemporary twist.

We are passionate and love what we do and it really is the

most wonderful thing to run a business based on our ethics.

We aim to inspire people to live more ethically and share in our

passion. We believe that our beautiful collections inspire people to do so and we

hope you agree.

FV: We do indeed agree and know this is the time for the new generation of

vegans bringing ethics, style and compassion to the world.

So now hopefully our readers will be visiting you soon.

Website: www.bboheme.com

5


FRESH, ABUNDANT AND FULL

OF FLAVOUR!

by Vegan b&b Travel

V

egan and vegetarian friendly cuisine in Spain is always fresh, abundant and full of flavour! Spain now boasts

a great range of vegan and vegetarian restaurants, all Vegan B&B Travel trips begin in the modern city of Malaga

which is home to an excellent 100% vegan cafe / restaurant, three superb vegetarian restaurants with wonderful

vegan dishes and an array of tapas bars that have great vegan friendly options.

Vegan cuisine in Spain reflects the countries rich history, regional cuisines are very different but nearly always have

wonderful common ingredients such as garlic, olive oil, rosemary, oregano and thyme!

Principle aspects of the modern Mediterranean diet include a wonderfully high consumption of legumes, fruits, vegetables,

unrefined cereals and olive oil along with a reasonable consumption of vino tinto, red wine! Beans and chick peas have also

been a staple for centuries and are now incorporated in many of Spain’s vegan and vegetarian friendly dishes.

Tapas, possibly the most sociable and enjoyable way to eat and drink! The term is derived from the Spanish verb, Tapar

which means to cover, according to history, sherry drinkers in old Andalucian bars used to cover their glasses with bread

between sips to prevent flies from sharing their drinks! Bar owners later began serving a range of bar snacks, now referred

to as Tapas.

6


The Award winning

EL PIANO

fabulous food and friendly service, 100% vegan and

gluten free with branches in Malaga and Granada

in Spain, along with York in the UK, In support of El

Piano, our local vegan restaurant in Malaga we recently

interviewed owner and founder, Magdalena Chavez.

Who are the people behind El Piano?

We are seven people from the same family along

with associates and members, our origins range from

European Spain and the UK to Peru and California of

the Americas.

What is the history of El Piano?

El Piano Began trading in 1997 long before many people

were interested in either veganism or sustainability.

Now, in our 17th year we are at the forefront of vegan

and gluten-free food provision with a bank of recipes,

three cookbooks, a schools outreach program, COOL

GRUEL, a COOK SCHOOL based in York plus classes in

both Granada and Málaga.

Where does the produce used come from?

We buy from the local market as well as from local

producers. In Málaga the vast majority of food from

local markets during the summer, around 90%, is from

local growers. During the summer we use some crops,

such as tomatoes, basil, aubergines, peppers, chillies

from our own market garden.

What are the most popular dishes in El

Piano Malaga?

It took a while for DHAL to catch on in Spain but it is

now probably the most popular dish as it is in the UK

(17 years and never NOT on the menu). The fritters too

of course are perennial favourites...

Any top tips to share regarding vegan cooking after so many years in the business?

Less is more. Keep it simple. 4-5 ingredients, 4-5 steps. The best dishes in the world are usually the most unpretentious...

bread, papas a lo pobre, dhal, frijoles cubanos to name a few...

What plans do you have for El Piano in the future?

We are interested in using our sites for vertical growing of edible urban crops with plans quite advanced for our first site

in YORK.

EL PIANO is a business powered by a social engine and our growth is slow but sure, involving staff as investors and

owners. The option to develop EL PIANO on other sites is always there but will happen organically as it has so far...

7


The Mediterranean lifestyle

still denotes good living

which is evident to visitors

and residents alike;

reasonably priced fresh produce,

a thriving arts and entertainment

scene and plenty of that wonderful

vitamin D from the sunshine!

In collaboration with El Piano, Vegan

b&b Travel will be running creative

cooking weekends throughout the

year; shop for fresh fruit and veg on

the local organic market, get creative

in the kitchen, learn how to prepare

healthy vegan dishes, delicious

deserts and dine in Malaga’s finest

vegan and vegetarian restaurants!

Our Creative Cooking Weekends

cost €300 per person, further

information and dates can be found

on the Vegan b&b Travel website.

French Onion Quiche

Ingredients:

4 Onions

250g of Tofu

500ml of Soya Milk

100g of Cornflour

Olive Oil for Onions

Salt and Pepper

Preheat the oven to 130 C.

Method:

Saute 4 onions, cut in half moons

in a good amount of olive oil with

1 tsp of salt and 1 TBL of sugar

until the onions are VERY soft and

caramelized.

Remove the onions, set aside the oil.

Ideally use a 1500ml round silicone

ceramic - based springform mould

and cover the base with polenta,

then the caramelized onions.

Whizz 250g of tofu with 500ml of

soya milk, 100g of cornflour and

olive oil from the onions.

8

Salt to taste. Add to the mould a

sprinkle of black pepper on the top

and bake for 40 minutes or until the

tart is set.


Lemon & Ginger Cake

Pastel De Jengibre y Limon

Ingredients

250g of margarine

250g of brown sugar

500ml of soya milk

350g of buckwheat flour

100g of freshly grated ginger

juice of 3 lemons

5ml of pure vanilla

25g of baking powder

a pinch of salt.

Method:

Preheat the oven to 170 C. Melt 250g of margarine in a

bowl and add, 250g of brown sugar, 500ml of soya milk,

350g of buckwheat flour, 100g of freshly grated ginger,

juice of 3 lemons, 5ml of pure vanilla, 25g of baking

powder and a pinch of salt. Whizz. Bake for 5 minutes in a

1500ml mould (or equivalent). Reduce heat to 130 C for 40

more minutes. Cool, turn out and eat!

The topping is particularly delicious, tart yet sweet. Mix

approx 300g icing sugar with the juice of 1 lemon. Apply

half of it while the cake is hot so it soaks in, and the other

half when the cake is cold, just before serving.

www.el-piano.com

www.veganbnbtravel.com

9


The Spotless Leopard is a mobile food van and

pop-up restaurant host based in the Bristol

area. Their food is 100% vegan, most of the

veg is organic, and they try to be green where

they can and the takeaway containers are

biodegradable and/or recycled

Jacqui spoke to Louise to get some insight into

Spotless Leopards creation.

So tell us about what made you start to cater

from your amazing van Louise?

I started The Spotless Leopard straight after

finishing my degree as I wanted to create a job

for myself which was completely in line with my

ethics; there are nowhere near enough vegan

businesses!

My eventual aim is to open a café or restaurant

to show how exciting vegan food can be, but

being mobile suits me for the moment as I think

it’s a great way to learn the ropes of running

a business on a slightly smaller scale, and it

gives me a bit more freedom while I’m still

young(ish)!

Do you have a regular stall and do you do

festivals at all, if so where can people see you

in 2014?

I have a couple of regular trading spots –

every Tuesday, Wednesday and Thursday you

can find the van on Alma Road in Clifton and

every Saturday we’re part of a little market on

Gloucester Road. You can always check our

upcoming locations on our website

10

I know you also do pop up evenings Louise can

you tell us more about this and what people

can expect when they come to this?

Yes, I run a vegan pop-up restaurant roughly

once a month, which is always a lot of fun and a

great chance to do something a bit different.

It’s a small venue so it’s intimate and friendly

and everybody sits together at long tables and

often ends up chatting.

Each pop-up consists of at least three

courses, which in the past have included

vegan cheeseboards with handmade vegan

cheeses and chutneys, apple frangipane tarts

with vegan cream, handmade ravioli, and I’m

planning a big vegan weekend brunch for one

of my next ones because we don’t always fancy

a full English!

What can people expect to buy from you at

your regular pitch at Gloucester Road Market?

Our menu changes regularly but we have a

few favourites which come back regularly:

pasties are popular, filled with spiced lentils and

vegetables or lately I’ve been making vegan

cheese, onion, potato and cauliflower ones

which have gone down well, roast vegetable

and smoked tofu wraps, and we’ve even done

pancakes with homemade smoked cashew

cheese, spinach and mushrooms, as well as

plenty of cake!

What creatively inspires you?

I am obsessed with food so I love food blogs,

browsing recipe books, Pinterest, eating,

food shopping, going to friends’ houses to be

cooked for… All of those give me ideas!

What is your best seller and what is your

favourite food to create?

Our best sellers are either our blueberry and

lemon cake or our seitan “steak” sandwich,

which is loved by vegans, vegetarians and meat

eaters alike! I make the seitan from scratch

from organic flour, flavouring it with soy sauce,

fresh ginger, black pepper and I physically can’t

make it fast enough as it sells itself straight

away!

I think my favourite food to make would be any

of the cakes, or fruit tarts, because they always

look so beautiful.

Regular trading times

Tuesday, Wednesday, Thursday @ Alma Road,

Clifton, Bristol – 10am to 5pm

Saturday @ Gloucester Road Market, Bristol

10am to 5pm

www.thespotlessleopard.co.uk

www.facebook.com/TheSpotlessLeopardUK

www.twitter.com/TheSpotlessLeop


Mediterranean Tart

Makes 2 tarts (9 inch diameter).

Ingredients

For the Pastry

250g plain flour

250g wholemeal flour

Pinch of salt

250g vegan margarine or Trex (chilled)

Cold water

Filling

2 large courgettes/3 medium courgettes, sliced

into thin rounds

1 aubergine, sliced into thin rounds or semicircles

1 large red onion, sliced thinly

2 tbsp olive oil

1 cup sundried tomatoes in oil, chopped into

small pieces

400g firm tofu

¾ cup vegan milk (unsweetened)

½ cup nutritional yeast

1 tbsp wholegrain mustard

1 tsp black salt

1 tbsp dried basil1 tbsp dried oregano

2 tbsp cornflour/potato flour/tapioca starch

Pinch of turmeric

Salt and pepper to taste

Fresh basil leaves to garnish

Method

First, make the pastry. Combine the flours,

fat and salt in a large bowl and rub the

mixture together (cold hands are best) until it

resembles breadcrumbs.

Add the water a little at a time, mixing quickly

with a knife or one hand, until the mixture

comes together into a ball.

Do not handle the dough too much.

Wrap in clingfilm and chill in the fridge for at

least 30 mins.

Next, cook the vegetables for the filling. Fry

the onion in olive oil for a few minutes before

adding the aubergine and courgette along with

the dried basil and oregano.

Let the vegetables fry on a medium-low

heat for about 10 minutes. Add the chopped

sundried tomatoes and set aside.

Now for the tofu mixture. Combine tofu, milk,

nutritional yeast, mustard, black salt, cornflour

(or other starch) and turmeric in a food

processor and blend until smooth.

Add salt and pepper and blend again.

Preheat oven to 200 degrees celcius.

Line or grease your flan/quiche dishes.

Roll out your pastry and press into each dish,

trimming the edges with a knife.

Combine the vegetables and tofu mixture in a

large bowl – using your hands is best for this

so you can be gentle and keep the vegetables

intact so it doesn’t all look mushy!

Fill the pastry cases with the mixture and press

into the edges so there are no gaps.

Bake for 30 mins or until the pastry starts to

brown.

Can be served hot or cold, but it’s easiest to

slice when cold.

11


Sarah Wilkinson from England is the idea behind Chakra

cakes. Having spent over 10 years working with artists

in higher education, galleries and museums, Sarah felt it

was time to set her own creative spirit free in the form of

cakes!

The first batch of Chakra Cakes were a parting gift to a

former employer in June 2012, the seed was sown and has

now developed, and continues to develop, into a variety of

tasty treats all on the Chakra theme.

These bespoke and magical cakes are made using only the

finest fresh and organic ingredients, natural colourings

and flavourings and where possible local and Fair-trade

produce.

FV. Chakra cakes what a lovely innovative idea, what

inspired you to create these cakes Sarah?

I created my first Chakra Cakes quite by accident as a

parting gift for fellow colleagues in one of my old jobs. It

was tradition to have a farewell tea party, but usually the

cakes were bought in so I thought I would make some

instead to cheer people up as a lot of change was going on

at that time.

As I was baking, I realised I was being drawn towards

using lots of fresh fruits and vibrant colours in the cakes

and thought “hang on these could be Chakra Cakes”. So I

took the cakes along with information on the Chakras and

asked people to choose the cake they were most drawn to

and then read about the relating chakra afterwards. It was

fun and Chakra Cakes were born - the rest is history! Of

course they have developed and changed quite a lot since

those early attempts and are now much more healthy and

energetic with the addition of the crystal empowerment.

FV. Your colourings and flavourings are natural Sarah

can you tell us what natural products you use for the

colourings please and are they all inspired through

mother nature’s plants and vegetables like beetroot/

beets?

I use colourings and flavourings sparingly, mainly in

my Chakra Pop range. When I do, I use products from a

Scottish company called Uncle Roys, they are all natural,

vegan, additive free and gluten-free. In my cupcakes

and raw cakes I tend to rely on fruits, vegetables, herbal

infusions and flowers to colour and flavour the products.

My recipes are all intuitive, seasonal and somewhat

quirky at times!

FV. How do you charge the cakes with Crystals and tell

us more about the herbal infusions that are used in your

cakes?

I charge the special ingredients for each cake with a

relevant chakra crystal by first cleansing, charging and

13


dedicating the crystal to that purpose and then placing it

in the dry ingredients for 5-10 minutes or holding it over

wet ingredients and asking for its empowerment. At the

end, when the cake/s are ready to be baked, I hold the

crystal over them again and affirm the same. I also call

upon angelic support during the baking process. For the

raw vegan cakes I actually place the crystal in the fridge

with them as they set. With the teas I blend them up and

place the crystals in the canister overnight. My herbal

infusions are made by steeping dried organic herbs in

warm water, sometimes I boil them depending on the

strength required, the root herbs and berries tend to

require this.

FV. Processed sugars are not good for anybody and I was

pleased to see your cakes do not use any processed sugars,

what do you use instead?

I use organic and natural sweeteners including rice syrup,

coconut palm sugar, raw coconut nectar.

FV. When people ask you to make your bespoke cakes

Sarah what are the colours that you see used most and do

you notice that this changes with the seasons?

The Heart chakra is by far the most popular, so green

/ rose colours. I guess the lower chakras would feature

more in the Autumn and Winter months - the Sacral and

Root.

FV. Tell us about the process of creating your cakes.

Each season I sit down, meditate and plan the cupcake

range and think about possible raw cakes. When I make

them I source the fresh ingredients locally if possible and

try and grow my own herbs and flowers for the Summer

range.

I have to be in the right frame of mind to bake - this is

essential, I listen to my heart and if I am off balance for

whatever reason I know it is not the best to time make

cakes! Once centred I begin preparing the cakes with

Angelic support and the rest is pretty self-explanatory and

I’ve mentioned the use of crystals in the previous question

above.

FV. Have you ever been asked to create a mandala cake?

That would look amazing with all of the infused energies

of crystals.

No I haven’t. Yes it would I suppose, quite an intricate

thing to pull off with fresh ingredients as I don’t use sugar

icing etc. but doable with a lot of time and and attention

to detail.

FV. Are all your cakes made to order or can people buy a

cake on-line.

The larger cakes are made to order. Chakra Pops and

Cupcakes along with my Chakra Teas can be ordered

online in small quantities and I do some special packages

with tea and crystals included.

I have now also launched an online programme on

my website, which runs over 7 weeks with specialised

information on each chakra including tips on balancing,

use of crystals and a recipe to try.

FV. Thank you so much for talking to Fresh Vegan, and

good luck for your future.

For more information visit www.chakracakes.com/

Uncle Roys - all natural, vegan, additive free and glutenfree

colourings www.uncleroys.co.uk

14


Day Radley

private chef

Gnocchi is so easy to make that kids can easily

do it, and they love getting their hands on the

dough. It’s a great healthy meal and can be eaten

hot or cold.

Sweet Potato Gnocchi with

garlic and sage

Makes 2 portions

Ingredients

2.5 cups sweet potato, peeled and cubed

2 tablespoons sunflower oil

2/3 cup 00 flour

1/2 teaspoon salt

A handful sage leaves

3 garlic cloves, crushed

1-2 tablespoons extra virgin olive oil

1/2 teaspoon salt

Recipes

for June

Method

Toss the sweet potato in sunflower oil, spread on a

baking tray. Bake at 200c for about 15-20 minutes,

until it has started to brown and is cooked all the

way through.

With an immersion blender or food processor,

puree the sweet potato and season.

Add the flour and mix thoroughly. You should have

a doughy mixture. If it is too wet to

handle add a little more flour.

Put flour on a work surface. Take a quarter of the

mixture and roll into a sausage shape.

Do this for all of the mixture then cut them into

square pieces.

Put a large pan of water on to boil. Whilst this is

heating up fry the garlic and sage in the oil.

Once the water has a rolling boil drop the gnocchi

into it being careful of the hot water

that may splash you. When the gnocchi is cooked

it will float up to the surface, this takes just a few

minutes.

Scoop them out and put them into the pan with the

garlic and sage. Fry for a few more

minutes, mixing so that the gnocchi is covered in

garlic and oil.

Steamed green beans &

asparagus with tarragon &

lemon

Makes 2 portions as a side dish

Ingredients

150g green beans, topped and tailed

100g asparagus

small handful of tarragon leaves, finely chopped

juice of 1 lemon

1 tablespoon extra virgin olive oil

salt

Method

Cut the beans and asparagus into bitesize pieces

Steam for 5 minutes until they are just cooked.

Plunge them into very cold water.

Mix the beans and asparagus with the tarragon,

lemon juice, oil and salt

16


Lemon polenta cookies

Wow! These cookies are light, crisp and elegant.

Zingy with lots of lemon zest and they’re gluten free.

Makes 10 cookies

Ingredients

1 cup ground almond

1/2 cup fine polenta

1/2 cup Doves gluten free white bread flour

1/2 teaspoon bicarbonate of soda

pinch of salt

juice and finely chopped zest of 1 lemon

extra virgin olive oil

2 tablespoons agave syrup plus 1 tablespoon for

topping

1 tablespoon golden caster sugar for topping

Method

In a bowl mix the ground almond, polenta, flour,

bicarbonate and salt.

Add the lemon juice and zest, oil and 2 tablespoons

agave syrup

Roll the dough out between two sheets of baking

paper. It needs to be about 5mm thick.

Cut into discs, you can use a glass if you don’t have

a cutter.

Bake at 180c for 10-15 minutes, until they are

golden brown

Leave to cool. Brush with the remaining agave and

sprinkle with salt.

17


Recipes for July

Pissaladiere

You will not believe how tasty this dish

is from the few simple ingredients.

The sweet Caramelised onion match

perfectly with the black olives.

Makes 2 large portions

Ingredients

4 cups red onion, finely sliced

1 tablespoon olive oil

1/2 teaspoon dried thyme

2 bay leaves

2 tablespoons water

1 teaspoon stock powder

15 black pitted olives salt

1 teaspoon Doves dry yeast

1/3 cup warm water

1 cup 00 flour or bread flour

1/2 tablespoon extra virgin olive oil

1/2 teaspoon salt

Method

On a medium heat fry the red onions

till they soften a little. Add the thyme,

bay leaves, water and stock. Cook on

a medium heat for about 30 minutes,

scraping the pan and turning the

mixture every few minutes.

In a cup mix the yeast, and water.

Whisk with a fork and leave for 5

minutes. The mixture should froth as

the yeast is activated. If it doesn’t the

water may have been to hot or too

cold, or the yeast may have expired.

In a bowl mix the flour and salt, add

the yeast mixture and the oil. Mix into

a dough.

Roll out on a baking sheet, you can

make it as thick or as thin as you like.

Bake at 180c for 10-15 minutes, until

the edges brown. Add the olives to the

onion mixture, spread this onto the

base. Bake for another 15 minutes.

Peperoni arrosto

Makes 2 portions as a side dish

Ingredients

1 red pepper

1 yellow pepper

1 garlic clove, crushed in a mortar with

a pinch of salt

1 and 1/2 tablespoons extra virgin olive

oil

1 and 1.2 tablespoons red wine vinegar

2 tablespoons small capers, rinsed

1 tablespoon flat leaf parsley, roughly

chopped.

Method

Quarter, deseed and core the peppers.

Bake at 200c until the skins are

wrinkled and browned. Put them into

an airtight container for 30 minutes

then peel the skins off.

Tear the peppers into strips. Mix in a

bowl with all of the other ingredients.

18


Strawberry and white pepper mousse

Summertime in the UK is strawberries and cream, this

is my vegan version, it’s one for the grown-ups with

pepper adding a subtle kick to the sweet creaminess.

Makes 4 portions

Ingredients

250g strawberries

300g Clearspring silken tofu

1 and 1/2 tablespoons agar flakes

1/3 cup water

1/3 cup golden caster sugar

1/2 teaspoon ground white pepper

Method

Using an immersion blender/food processor puree the

strawberries and tofu.

In a small pan mix the agar flakes, water and sugar.

Bring to the boil for a minute, the

agar flakes should dissolve, check they have by putting

some onto a metal spoon.

Pour the sugar mixture into the strawberry tofu and

blend.

Add the pepper, blend once more. Pour the mixture

into 4 ramekins.

Chill for at least 30 minutes before serving.

19


Fresh Vegan is pleased to welcome

Marlene as our new regular

columist for the magazine. We

are just in awe of her knowledge

and experience gathered over

many years of working and

teaching all over the planet.

She has also become a great

friend and supporter of everything

that Fresh Vegan is trying to do

and we count her as part of our

growing family.....

ABOUT MARLENE

For over 30 years Marlene has

been actively teaching all aspects

of health and wellness.

As a teacher of the chiball

method, Marlene teaches and

incorporates Yoga, Tai Chi, Pilates,

Chi Ball, and deep relaxation into


her daily life and has worked with

thousands of clients seeking to

revitalize their lives through the

philosophy of a wholefoods diet

and exercise.

In addition to her work as a Health

Educator, Macrobiotic Counsellor

and Cooking Teacher, Marlene

has designed various successful

programmes and concepts. ‘The

Healthy Travel Pack’ - ‘The Natural

Woman’ and ‘Weight Loss Nature’s

Way’.

Marlene has been teaching her

Living with the Seasons workshops

in various parts of Europe,

America and Australia over the

last decade.

She has a list of clients ranging

from the movies and arts to

members of royal families. In

the last 3 years she has been

teaching chef’s the arts and skills

of macrobiotic cooking.

Her dietary advice draws from

the fields of macrobiotic nutrition,

her studies in Traditional Chinese

Medicine and common sense.

Her favourite saying is –“If you

don’t look after your body, then

where are you going to live”

Her latest book ‘Macrobiotics

for all Seasons’ is available on

amazon. Her first digital course

‘Weight Loss Nature’s Way’ is now

available on-line.

This course includes 10 cooking

class videos and educational

material, alongside healthy

lifestyle tips and an amazing

selection of recipes.

It’s the equivalent of having

private tuition in your own

kitchen.

As a lover of life, animals and the

planet and an eternal optimist

Marlene’s mission and vision is to

be in as many kitchens around the

world as possible.

Inspiring and empowering folks

to get cooking with her is her

passion. Health and healing starts

in your own kitchen.

So, what does the word ‘Diet’ mean. In

a nutshell; Diet means ‘ A Permanent

Eating Lifestyle’. To many the word ‘diet’

means a four letter word that often leads

to deprivation, frustration and ultimately,

‘failure’. By adopting a wholefoods plant

based diet you will be spoiled for choice

from the delicious tasting dishes that you

can rustle up in literally 20 minutes.

20


My Life as a Vegan

Marlene Watson-Tara

International Author/Macrobiotic

Counsellor/Health Education

As a lover of animals, nature

and life I am passionate about

human ecology. Teaching to the

masses the subject of ‘diet and

the development of disease’ is

my focus. As an eternal optimist,

increasing the number of vegans

from 600million to over 1 billion

and beyond is my mission.

Three-fourths of the world’s food

sales involve processed foods.

What people eat is increasingly

driven by a few multinational food

companies. We need to increase

awareness on how to create

healthy meals without resorting

to junk food, meat and unhealthy

ingredients. This information

needs to be practical, fun and

aimed toward creating delicious

food. With all the concern about

obesity and disease people need

simple solutions that they can

apply in their own kitchens.

The world is now split between

people eating themselves to death

and those starving. No one should

be hungry. 55 billion animals are

raised each year for food. It is

vital now to educate the masses

on how to survive on a wholefoods

plant based diet that creates

health and vitality and at the

same time alleviating the cruelty

and suffering of animals. 7 billion

people on the planet and growing!

Let’s bring folks on board to lead

the way and inform the masses

about this ecological way to live

for the health not only of humans

but for the environment and the

planet and a life free of cruelty for

our animal kingdom.

Eating Vegetables Is The Key To

Vitality!

Spring into Action with A Green

Juice - Marlene’s Garden in a

Glass!

Drink Your Greens - Your Daily

Vitamin & Mineral Cocktail. I start

my day, every day with a green

vegetable juice.

In the morning make yourself a

‘green juice’. Green juices, made

from a variety of green vegetables

have a rejuvenating effect on

the body because they are rich

in chlorophyll (the life blood of

the plant), which helps to purify

the blood, build red blood cells,

detoxify the body and provide fast

energy.

It is the highest form of energy

you can intake. The sun gives

its light to plants that make

chlorophyll. This makes the

oxygen we breathe. Plants live on

sunlight. So if we eat plants we

are eating sunlight once removed.

That’s like eating energy straight

from the source. For many people

it is hard to eat lots and lots of

greens, but you can juice and

take in quite a bit. It is by far the

most intoxicating liquid you’ll ever

encounter.

Plants work to supply our planet

with oxygen purifying the air

of carbon dioxide which they

absorb through photosynthesis.

Living plants take the energy

of the sun and transform it

into life through the process of

photosynthesis. In this process

the suns energy is first turned

into simple sugars, and then into

more complex carbohydrates,

fats and proteins. As you all

know when we breathe in oxygen

we release carbon dioxide so

plants are human’s number one

best friend. . As we all know,

the body needs antioxidants

to protect against free radical

damage. As we are animals and

not PLANTS we do not naturally

build shields to protect ourselves

against free radicals as plants

do. Fortunately, the antioxidants

in plants work in our bodies the

same way they work in plants. It

is a wonderful harmony. Nature’s

wisdom is incredible because we

as animals eat these beautiful

plants that have an abundance of

antioxidants (ready-made)!

Having an abundance of

vegetables, herbs and plants

in your garden (or if you don’t

have a garden) plant some herbs

in containers and keep on your

windowsill. Many of you will

know that seasonal eating is the

way to go for ‘top notch’ health.

The energy in fresh seasonal

foods is second to none. Buy your

vegetables from local farmers

markets if possible, buy organic

whenever possible.

Concentrating on a whole food

plant based diet is the most

advantageous solution for

achieving and

sustaining optimum health and

weight. In fact, several studies

show that this type of eating plan

does, indeed, produce the most

favourable outcomes, not only for

you, but for the environment and

of course alleviates cruelty to all

the beautiful animals in the world.

Eating healthfully may very

well be the most confusing and

frustrating part of everyday life.

For the first time in history, we

are overfed and undernourished.

People are sicker and fatter than

ever before and ironically, we have

the most access to healthful food,

it all comes down to the food on

your plate.

Whether this is your first foray

into the plant-based world or you

are a well-seasoned vegan, have

fun and enjoy the plethora of

gorgeously exciting food that I will

be sharing with you.

21


Dieting is Out

Healthy Eating is In

Marlene Watson-Tara

Fit As A Fiddle For Summer

‘Summertime, And the livin’

is easy.’ You may remember

these words from the song

‘Summertime’, all about lazy days

when everything seems to slow

down.

Summer is a good time to forget

our worries and let our hair down.

As children, we used to play

outside all day in the warmth of

the sun during the summer school

holidays.

teaching what I love….

General Considerations

Summer is a time of openness and

peace ... and the living is easy.

The excitement of spring

gives way to flowering and

ripening of life. Summer is a

time to let troubles drift away

and enjoy life. A time to stop and

smell the flowers.

This is the time of the greatest

expansion of energy in the cycle;

it is the most abundant

time for growth. The foods that

are most needed when the

weather is warm are salads,

fruits and green vegetables – and

lighter cooking is required.

to increase the amount of pure

water you drink (always at room

temperature). When you rise in

the morning, hydrate your cells

with water.

We lose approximately half a

cup of water each night when we

sleep, and the cells need hydrating

when we awake.

Remember that the brain is

composed of 80% water so you

will feel more alert when you give

the body what it needs. You might

also try dry skin brushing before

having a shower (it’s wonderful)

– it will not only make your skin

velvety smooth but also increase

circulation, creating a healthy

glow.

22

Yes! Scotland does have sunshine

– it doesn’t rain all the time,

no matter what my darling

Californian husband says…..I

promise you.

The flowers where in full bloom,

the perfume from rose bushes

wafted in the air, the hanging

baskets overflowed with an

abundance of colours bobbing

about in the breeze; when

playing in the sun, everyone

seemed happier than at any

other time of the year. This

makes sense to me now that

I understand more about the

seasons. Summer is the season

of high energy, joy and passion.

It is when nature is at its full and

glorious height.

When I was twelve, I worked in

the local fruit shop during the

school holidays and adored

merchandising and dressing the

shelves with all the wonderful

colours and shapes of the

fruits and vegetables.

Not many children of my age

would have been excited about

that exactly, but I was happy. I

would rise early around 6.00am

and go to the fruit market with

my boss to make the daily

purchases. Everything was grown

locally, everything was fresh, and

everything was chemical free and

packed with nutrition. Sorting

through the grains and beans,

even at that young age, made

me happy – I adored all of that.

So even though I was unaware at

that time where my love of nature

and the seasons would take me,

here I am, 4 decades later still

Cooking needs to be subtle as

well, so be sure not to overcook.

“If you don’t look

after your body,

then where are

you going to live”

This kind of food will help us to

keep our cool, but if we use

any animal food in our diet, the

amount needs to be reduced or,

better still, eliminated.

As a teacher of Macrobiotics

and TCM (Traditional Chinese

medicine) it’s always such a joy

to me to share this beautiful

philosophy of life. The energy of

summer nourishes the Heart and

the Small Intestines. It provides

us with a good opportunity to

lighten the diet, cut down on salty

foods, eat more raw foods, enjoy

fruits and generally relax the

system.

Sunny days and warmer weather

call out for an orderly and relaxed

way of being. This is a great time

to get rid of the stress in your life;

practise lying on the grass and

watch the clouds as you did as a

child.

You will find that this is the easiest

time to cut the sugar, coffee,

black tea or alcohol out of your

diet. It is usually a good idea

Something Like Summer

Diseases of the heart are

provoked by eating too much

meat and dairy food, causing

the

blood to thicken and the

arteries to become clogged

with excess fats. The light

and simple foods of summer

may be helpful for anyone

having these problems at

any time of year. Simplicity

is the key – nothing fancy

or complex. Raw vegetables

and lightly cooked dishes help

restore the balance and calm

the system.

The healthy diet of summer uses

less oil and fewer oily foods and

concentrates on the abundant

variety of vegetables available.

Foods that overheat the body are

not good for the heart and

therefore should be avoided, and

salt is usually reduced. Use the

summer approach when you want

to do the heart a favour.

The simple way to get moving is

to adopt a sensible eating plan

that balances our hormones and

increases our vitality. I suggest

a 21- day programme to get you

on the path to weight loss and

renewed health. This is the time

the body requires to adjust to a

dietary change. Once the changes

are made, you will continue because

you will love how you feel.

ARE YOUR HORMONES OUT OF

BALANCE?

Hormonal balance is an important

part of understanding how

weight loss works and the results


sustained. You can change

everything you believed about

dieting because hormones control

your fat burning switch! There are

hormones that create weight gain

and hormones that keep you lean.

I refer to this as ‘having your fat

burning switch in the on or off

position’.

There is so much cutting edge

data now equating hormonal

imbalance with weight problems.

Eating a hormone balanced diet is

the way forward to not only losing

weight, but also creating great

health and vitality.

My Weight Loss Nature’s Way

programme is in line with

the recommendations from

organizations such as the Centre

For Disease Control and the World

Health Organization. In this

article I am addressing two major

hormones in particular one that

stores fat and one that burns fat.

SO HOW DO YOU BURN FAT?

Insulin is the hormone

responsible for allowing sugars

to be used for energy. It rises

and falls according to blood sugar

levels and is greatly influenced

by what you eat. Carbohydrates

are broken down in the digestive

system and converted into glucose

(blood sugar) to be used as

energy in your body.

When glucose enters the blood

stream the pancreas produces the

insulin that allows the billions of

cells in your body to open up and

receive this energy to use for their

various functions. If you eat too

many refined carbohydrates such

as white bread, pasta, pastries

and sugar rich foods, the sugars

in these foods causes a rapid rise

in blood sugar. The flood of sugar

stimulates pancreatic production

of insulin over long periods of

time. This causes your cells to

remain receptive. These excess

sugars are stored as fat.

Normalizing insulin levels is

essential to stop this storage from

happening. Dramatically reducing

or eliminating these complex

carbohydrates is the best way to

accomplish this.

Insulin has a sister hormone,

and its name is glucagon. This

hormone is a critical component

of your fat-burning biochemistry.

When you need more energy

and there is not enough glucose,

glucagon is secreted. The purpose

of this hormone is the exact

opposite of insulin’s. Glucagon

stimulates the release of stored

fats to be used as energy.

Reducing the consumption

of simple sugars and refined

carbohydrates stimulates the

production of glucagon and

stimulates the burning of stored

fats. If a healthy diet is combined

with even moderate exercise

the combination of less fat

storage and better fat burning

is promoted. The dietary advice

below describes some of the main

features of a diet that promotes

hormonal balance and healthy

weight loss.

FOODS TO USE REGULARLY

FOR BETTER HEALTH AND

WEIGHT LOSS

Whole grains: Whole grains

are low-calorie; complex

carbohydrates that haven’t been

processed or milled like white

flour or white rice. This means

they haven’t been robbed of their

essential nutrients or dietary fibre

so essential in keeping weight

down.

Vegetables: Bite for bite,

vegetables and whole grains

provide more nutrients and fibre

with fewer calories than any other

food group, making it easier to

control your weight.

Sea Vegetables: They are a rich

source of many trace minerals.

Seaweeds break down and digest

slowly compared to processed

foods. This actually allows hormonal

balancing to occur. Research

shows that seaweed is not only an

amazing health food but speeds up

weight loss by blocking fat intake

and promoting fat burning.

Beans and Bean Products:

Regular bean eaters are less likely

to be overweight and have smaller

waistlines than those who pass on

legumes. Beans release energy

slowly into the body, making

them a great weight loss food.

They are also high in protein and

fibre, which satiates the appetite

and helps keep you full for longer

periods of time.

Along with Fruits, Nuts and

Seeds, Vegetable Oils, and

the Medicinal Teas you have a

winning combination.

FOODS TO REDUCE OR AVOID

FOR HORMONAL BALANCE &

WEIGHT LOSS

Sugar, Tropical Fruits , Deep

Fried Foods , Refined Grains

Highly Processed Foods with

Chemical Additives , Cheese

and Dairy, Red Meat, Pork and

Chicken

My Top 3 Exotic Foods for

Natural Weight Loss

Sea Vegetables

Seaweeds break down and digest

slowly, compared to processed

foods. They are also nutrient

density, especially minerals, and

contribute greatly to hormonal

balance too. Research shows that

seaweed speeds up weight loss by

blocking fat intake and promotes

fat burning. Alginate the natural

fibre found in sea kelp blocks

the body from absorbing fat far

more effectively than anti-weight

treatments currently sold over the

counter.

A 2010 study by Newcastle

University demonstrated what has

been known for centuries in the

Far East – Sea Vegetables are a

powerful tool for weight loss.

Shitake Mushrooms

Dried Shitake mushrooms

have traditionally been used in

Traditional Chinese Medicine as

an aid to the immune functions of

the body and for breaking down

fatty tissue. Japanese researchers

discovered that this is because of

eritadenine, a substance that

reduces cholesterol.

Researchers S. Suzuki and Oshima

found that a raw Shiitake eaten

daily for one week lowers serum

cholesterol by 12%.

Daikon Radish

This magical vegetable is superior

to anything I have used for years

with clients and achieves amazing

results. It is a fantastic natural

diuretic with a very gentle action

which is excellent for managing

the fluid retention that so often

accompanies weight gain.

23


carrots, and simmer for 10 minutes. Add the tofu cubes and

simmer for a few more minutes. Add the wakame, saffron

threads and soaking water to the soup, simmer for 5 more

minutes, then remove from the heat. Stir in the chopped

chives.

In a cup, thin the miso with a little bit of the hot soup and

then add this liquid back into the pot. Leave the soup to

sit for 5 minutes to allow the tofu to absorb the flavours.

Garnish with some fresh coriander.

Wakame & Saffron White Miso Summer Soup

The golden colour and light, sweet flavour of this nutritious

soup makes it a good choice during the warmer months.

Happy Summer Solstice!

2 inch piece of wakame

4 cups of dashi stock (or organic vegetable stock cube)

Pinch of saffron threads

1 carrot, thinly sliced

½ pack fresh tofu cut into small cubes

Fresh chives snipped into small pieces

2 tablespoons sweet white miso

Coriander for garnish.

Soak the wakame for 15 minutes along with the saffron

threads. Cut away any tough ribs from the wakame, and

dice into small pieces. Bring the dashi stock to the boil, (or if

using stock cube add this to four cups of hot water). Add the

Dashi Stock

An essential ingredient in macrobiotic dishes and Japanese

cuisine. It’s an earthy flavoured stock made from kombu

soaking water. It’s a great base for soups, stews, sauces,

noodle broths and dips.

Usually dashi is seasoned to taste with a generous serving

of Shoyu.

Often mirin is also added, plus a little juice squeezed from a

piece of grated ginger root.

To prepare a basic dashi, soak a six inch piece of Kombu

and three dried shitake or maitake mushrooms in about 10

cups of water for at least 15 minutes.

Remove the mushroom, and thinly slice the caps. Discard

the root as it can be bitter tasting.

Return them to the water, bring it to the boil and simmer

gently for 10 minutes.

Remove the Kombu and keep it to use for cooking as a

condiment or with beans.

Quinoa with Salad Greens & Radishes

1 cup quinoa (rinsed)

2 cups water

Fresh salad greens such as rocket, watercress

1 small bunch of red radishes, very thinly sliced

Basic Salad Dressing (see below)

Bring the quinoa and water to a boil in a pan and

simmer on a very low heat 15-20 minutes until the

water is absorbed. Remove to a large bowl and leave

to cool then fluff up with a fork. Add the fresh salad

greens and radishes to a large salad bowl and pour

over some of the dressing. Stir in the quinoa and

serve.

Basic Salad Dressing

1 handful parsley

1 cup extra-virgin olive oil

2 tbsp Umeboshi Vinegar

1 tbsp Shoyu

2 tbsp mustard

2 tbsp lemon juice

Place all the ingredients into a blender. Adjust

ingredients according to taste. Store in a sealed glass

jar in the refrigerator and keep for up to 5 days.

24


2 tbsp corn flour

Sunflower or Sesame oil for frying

4 Wholegrain burger buns

Lettuce leaves, mixed with rocket leaves

Tomato slices (optional)

Relish & Sauerkraut

Crumble the tofu into a bowl. Add the garlic, chopped

onions, coriander, red pepper, turmeric, paprika and

ginger powder. Mix well and then add the shoyu or

tamari and taste test. Stir in the breadcrumbs and corn

flour and mix until you have consistency that sticks

together well. If too dry add a little water if too wet

add some more corn flour. Shape mixture into 4 large

burgers or 8 small ones. In a frying pan, add the oil

and set the heat to medium/low. Panfry the burgers till

crisp and golden brown on both sides.

Tofu Burgers

1 block firm tofu

1 clove crushed garlic

1 small red onion, sliced finely

Handful Coriander leaves finely diced or other herbs of

your choice

2 tbsp roasted red pepper, diced (organic jar)

¼ tsp of paprika

¼ tsp of Turmeric

¼ tsp ginger powder

1 to 2 tbsp shoyu or tamari

2 cup breadcrumbs (I make my own)more delicious

Spread some vegan mayonnaise on the bun and add

a mixture of salad greens. Place the tofu burger on

top, and then add tomato slices if using – top with

some of your favourite relish and sauerkraut.

Be creative and experiment with your own choice of

herbs and spices to make a delicious tofu burger to

suit your own taste.

Whip all ingredients together in a blender until very

smooth. Refrigerate at least two hours before serving.

Make the blueberry sauce as follows

4 cups fresh blueberries (use frozen if not in season)

1/3 cup Clearspring rice syrup

1 tbsp lemon juice

2 tbsp Clearspring Kuzu

Set aside one cup of the blueberries for topping the

dessert. Place the remaining 3 cups of blueberries

in a pot with the rice syrup and lemon juice. Dissolve

the kuzu in two tablespoons of water and add to the

pot. Bring to a boil and simmer on low heat for 4

minutes. Stir in the kuzu and simmer until the mixture

starts to thicken. Transfer to a blender and blend to a

cream. Pour into a bowl and allow to cool. Chill in the

refrigerator for at least two hours.

Tofu & Blueberry Layered Dessert

Make the tofu cream as follows

1 pack Clearspring silken tofu

1/3 cup Clearspring Rice Syrup

1 tbsp Clearspring olive, sunflower or safflower oil

1 tablespoon soymilk

1 ½ teaspoons vanilla extract

1 teaspoon lemon juice

Using pretty glasses and layer some blueberry sauce

in the bottom and tofu cream on top. Continue this

process of layering until the glass is full and then

top with some of the blueberry’s to finish and some

toasted flaked almonds of nuts of your choice.

25


Apple Sesame Custard

5 cups organic apple juice

Pinch sea salt

Agar-agar flakes 1tbsp per cup of juice

Zest of one lemon

3 tablespoons tahini

1 whole vanilla pod or a few drops of vanilla essence

Slice the vanilla pod along its length and scrape out the

seeds and set aside.

Put the apple juice, agar-agar flakes and lemon peel into

a medium saucepan, and leave to soak for 10-15 minutes.

Add the salt, bring the mixture to a boil, then lower the heat

and simmer for 5 minutes. Stir every now and then with a

wooden spoon until the agar-agar flakes have completely

dissolved. Then remove from the heat.

Put the tahini into a small bowl. Gradually add about one

cup of hot juice, stirring as you add it. When the tahini

reaches a thin, creamy consistency, add it back into the pot

and stir well. Mix the seedy paste from the vanilla pod into

the custard.

Pour the hot liquid into a shallow glass dish. Leave

to cool until its firm. This will take a couple of hours.

Puree the mixture in a blender until smooth. Pour into

individual serving cups or glasses and decorate with some

desiccated coconut and pecans.

Alternatively leave the custard in a bowl in the fridge, then

serve either on its own or as a topping for other desserts

like apple crumble.

26


WIN

the amazing complete natural

system for the new you

...worth £69

To win the “Weight Loss Natures way” system worth £69 just email your

answers to the following questions to: competitions@freshvegan.eu

The answers to the question may be found in the article and feature by Marlene.

1. What Hormone is responsible for allowing sugars to be used for energy

2. The brain is composed of what percentage water

3. We lose approximately how much water each night when we sleep

Remember to include your name, email and phone number with your

answers in the body of your email.....Closing Date: 31st July Good Luck

YOU LOSE – THEY GAIN - Action Against Hunger

Something is terribly wrong when there are one billion people on the planet who are hungry and over one billion who are overweight.

The solutions are available, all that is needed is compassion and concerted action

Healthy eating is one way to slow the pattern of wasteful food resources, the ‘ You Loose – They Gain’ initiative is my way of

helping defeat hunger and feed those children who are most in need.

5% of every purchase of my programme will be donated to Action Against Hunger

a wonderful organization with a proven track record on emergency relief and feeding the hungry where it is most needed. I am

happy and proud of the contribution that we can all make toward easing this tragic situation. www.actionagainsthunger.co.uk

27


28

From Garden to Plate

by Self Sufficient Cafe

Jasmine of Self Sufficient Cafe Blog


“You can’t beat the flavour of a home grown carrot,

tomato or that first crop of those “oh so sweet”

peas, nor can you beat that wonderful feeling of

stepping outside and picking your own food for dinner.

You really can’t get any fresher than that, can you?”

How can you not want to grow your own? The food you eat will be seasonal, it will have no food

miles and you will know exactly what you are eating, without worrying about what nasties have

been sprayed on the crop. It’s win, win in my book, but if you need a little more encouragement,

gardening is a great hobby. It keeps you fit, and gets you plenty of fresh air, whilst topping

up on your vitamin D. The food has a greater nutritional value because you are picking it just

before you eat it. You choose what you want to grow, which can be the foods you love and want, a

plentiful supply of food that may be expensive to buy, or food that you can’t buy locally. The good

news is you don’t even need a garden! Varieties of most fruit, herbs and vegetables can be grown

in containers or hanging baskets.

If you have no space at all you can even grow your own on a sunny windowsill, from “cut and come

again” salad leaves through to a variety of herbs and even chilli peppers. If you have a warm and

sunny conservatory you can even grow your own citrus fruit. Get in touch with your local council

if you fancy something on a grander scale and get your name down on an allotment waiting list.

You may have a bit of a wait as the ‘grow your own’ movement is in full swing and everyone is

having a go.

There are many types of gardeners; I fall into the category of a kitchen gardener who has

minimum growing space and limited time to give. I have a no fuss approach and I enjoy every

minute in my garden. You don’t have to be an experienced gardener to grow your own. Over time

I have learnt which fruit, herbs and vegetables are best suited to my soil and I have picked up

tips and tricks along the way. My kitchen garden consists of two raised beds, a herb and quick

grow border and numerous pots. You can grow fruit, herbs and vegetables from any container; I

even have two old tyres stacked on top of each other and filled with soil.

First Time Kitchen Gardener

If you’re a first time kitchen gardener, don’t fret, help is on hand and you can still sow some

seeds for salads, herbs and vegetables that you will harvest late summer and autumn. First

decide on the size and area you want to convert to a kitchen garden, this can be in containers

if you have no space. Prepare your soil by digging in some well-rotted compost, which you can buy

or better still make your own. If you’re in this for the long haul treat yourself to a compost

bin. I have a ‘black dalek type’ in my garden, to which I add all peelings, tea leaves and garden

waste and it provides me with good, rich and nutrient dense compost. All you need to do now is

29


decide what you want to grow from the list below and sow to your heart’s content.

Seeds to sow in June

Salads: Beetroot, Herbs, Lettuce, Oriental Leaves, Radish, Salad Leaves, Spring Onion,

Vegetables: Carrot, Chard, Courgette, French Beans, Kale, Mange Tout, Peas, Purple Sprouting

Broccoli, Pumpkin, Runner Beans, Spinach, Sugar Snap Peas, Summer Squash like Pattypan, Swiss

Chard, Turnip, Winter Squash like Sweet Dumpling.

Jasmine’s Tips & Tricks

During this time of year it is often dry and watering your crops is fundamental and needs to

be in a steady supply. I always water either first thing, before the sun provides the heat for

the day, or once the sun has lowered so the water doesn’t evaporate but instead quenches

the thirst of your plants. Be careful though, as sporadic watering can cause premature bolting,

where your crop will go to seed, fruits fail to form, skins split and some forms of disease set

in.

If you water around the same time each day if there is no rain you’ll be fine. I always find

watering a great stress reliever. Once again, if you’re in this for the long haul you might want to

invest in a water butt which harvests rain water. That way you’re covered if there is a hose

30


pipe ban. Another bonus is that you can make liquid feed by adding comfrey leaves or nettles to

a water butt. You will also need to keep on top of those little critters that want to damage

or munch their way through your crops too. These include black fly, carrot root fly, cabbage

white caterpillars, slugs and snails. They’re on the attack and they form powerful armies that

seem to multiply overnight. Don’t be put off though. There are ways and means to either ward

off these critters or to reduce, limit or even stop the damage they do. Companion planting is

a great way of attracting your allies and preventing damage to your crops. Planting crops that

Raised Beds

Bean Collection

have mutual benefits to each other not only reduces the critter attack but also provides

nutrients in the soil to help the growth of each crop.

Companion Planting and Other Defences

My favourites include planting spring onions between rows of carrots to repel carrot root fly

and onion fly. Broad Beans are susceptible to blackfly but planting the herb Summer Savoury

with the beans helps to repel them. Plus it’s great in salads and fresh summer soups. I don’t

tend to grow many flowers in my garden, unless they are edible of course. Nasturtiums are a

sacrificial offering to cabbage white butterflies, which will lay their eggs on the plants keeping

caterpillars away from your brassicas. The Nasturtium flower petals can also be eaten and are

underrated. Add them to salads to give a boost of colour and taste. Although time consuming,

netting your crops also helps against butterflies laying their eggs.

The kitchen gardener’s biggest enemy in my opinion is slugs. They are ruthless and have the

ability to reproduce with themselves, having both male and female sexual organs, and in my garden

they seem to multiply overnight. They can destroy a crop in one night, trust me, I have learnt

the hard way. However, did you know that they also help, by eating decomposing matter so are

great for your compost bin? Be careful not to transfer them to your garden though when using

your compost. Slugs don’t like anything coarse and they will avoid crawling over it, so things like

Blueberry

32


gravel, human hair or dog hair are great barriers.

Certain strong smelling plants, like garlic or chives

and even mint also help to deter slugs so plant them

in and around your kitchen garden. One word of

caution though keep the mint in pots as it will take

over your plot!

Snails come a very close second and while they

can also be deterred using the methods above, I

have also been known to patrol my garden at night

collecting them en masse and re-homing them on

some waste ground about 200 metres away! However

nature’s help is on hand; hedgehogs, frogs and toads,

blackbirds and thrushes absolutely love them and

encouraging them to your garden as your ally is a

great help in the slug and snail battle.

Harvesting

You are rewarded all year round with growing your

own food although June is the start of your bumper

harvest This is where growing your own really kicks

off and all your hard work is rewarded in plenty.

June signals the start of summer and your fruit,

herbs and vegetables will be getting the most

sunlight and the weather should be warming up.

Your garden will change from a sea of cloches, night

fleeces and bare soil to an array of green, vibrant

plants.

Courgette Flower

Fruit and vegetables on the menu include; asparagus,

beetroot, broad beans, calabrese, carrots,

cauliflower, cherries, garlic, gooseberries, lettuce,

peas, potatoes, radish, rhubarb, salad leaves,

spinach, spring onion, strawberries, Swiss chard and

turnips.

July is the summer at its best. All going well the

weather is providing glorious hot summer days and

sultry summer nights. The BBQ is in full swing and

garden parties are all the rage. You will be able to

harvest something from your kitchen garden most

days. Fruit and vegetables on the menu include

all the above and in addition: blackberries, black

currants, blueberries, celery, chicory, courgettes,

cucumbers, French beans, oriental mustard leaves,

rocket, runner beans and tomatoes.

Crop of the Month: Spinach

A great choice for your kitchen garden, easy to

grow and care for and full of nutritional benefits.

If it’s good enough for Pop-eye then it’s good enough

for me!

Spinach can be sown all year round, but I tend

to sow my first crop late March and then sow

in succession every three weeks, depending on how

much room I have spare. This provides me with

a continuous supply of spinach rather than one

massive glut ensuring none is wasted. Although in

a kitchen garden nothing is wasted as it is given

to the compost bin. Spinach can happily grow in

both partial shade and full sun and you don’t need

to start the plants off in pots. You can sow

33


34

“Certain strong

smelling plants, like

garlic or chives

and even mint also

help to deter slugs

so plant them in

and around your

kitchen garden”


directly into the ground. I always dig some well-rotted compost into the soil to feed the crop

throughout its growing time and it also provides the ability to retain any moisture as spinach

is susceptible to premature bolting. As long as you keep watering your crop you shouldn’t have

any problems. As soon as the soil becomes dry spinach plants will produce flowers and go to seed

rather than provide you with new leaves.

Seedlings usually appear within two weeks from sowing. I’ve never thinned out the seedlings as

I’ve always used it as a “cut and come again” crop. Keep the area weed free. You don’t want

anything competing for the goodness of the soil or the water you give the plants. You can start

to harvest individual leaves from about eight weeks after sowing.

Taking a few leaves from each plant will promote further growth and normally each plant will

regrow for up to four cuts, if the plant has a continuous water supply. Alternatively a plant will

have matured in around ten weeks and you can harvest by uprooting the whole plant.

I tend to grow the variety ‘Spinach Lazio F1’, which is reliable. It is also one of the quicker

growing varieties and it is bred for its resistance to disease and premature bolting. This variety

is great for gardens and containers alike and has a good taste whether used in salads or

cooked.

Jasmine is the creator of Self Sufficient Cafe Blog. She is passionate about food (growing and

eating it!), health and nutrition. She had been a vegetarian for 27 years and at the very start

of 2013 transitioned to a vegan lifestyle. http://www.selfsufficientcafe.blogspot.co.uk/

35


Sharon Collins is the author of

‘Bit of the Good Stuff’

a family-focused healthy lifestyle blog,

with a passion for colourful,

tasty, plant-based food.

On her blog you will find recipes suitable for

anyone that is looking to incorporate more

meat-free and dairy-free meals into their diet.

Her recipes are simple, easy to make, and

designed to appeal to children and adults alike.

Through her blog, Sharon hopes to inspire

others by showing how easy it can be to eat in

a way that is kind to ourselves and the planet,

and reap huge health benefits and cost savings

along the way!

www.bitofthegoodstuff.com

http://www.facebook.com/Bitofthegoodstuff

36


Malaysian Coconut Noodle Soup

with Smoked Tofu

This is my family-friendly plant-based version of the

traditional Malaysian soup Laksa Lemak. It’s beautifully

fragrant, light, yet filling enough to be served as a main

meal. I’ve chosen to use carrots and broccoli florets in this

dish for added texture, colour and nutrients, but feel free to

substitute with your favourite Asian vegetables.

Spice Paste

5cm / 2 inch piece of root ginger, peeled and finely

chopped or grated

2 garlic cloves, finely chopped or crushed

2 lemon grass stalks, trimmed and finely sliced

1 red chilli, deseeded and finely chopped*

2 shallots or 1 small red onion, finely chopped

1 tsp ground coriander

½ tsp ground cumin

Juice of half a lime

Noodle soup

400ml / 14 oz can coconut milk

½ tsp ground turmeric

2 kaffir lime leaves

720ml / 24 fl oz / 3 cups hot vegetable stock

1 TBSP reduced salt soy sauce (or tamari sauce)

2 tsp unrefined sugar (or sweetener of choice)

2 medium carrots, sliced into thin disks

16 small broccoli florets

90g / 3 oz / 1 cup oyster mushrooms

200g / 7oz smoked tofu, cubed

250g / 9oz brown rice noodles

Garnish

Fresh coriander, chopped

Red chilli, deseeded and finely chopped

Lime wedges

* If serving the dish to children, use a mild chilli or omit

the chilli from the paste and add it to the soup once the

children’s portions have been served.

Method

Place the spice paste ingredients in a mini food processor

along with 2 TBSP coconut milk and blend into a smooth

paste.

Cook the paste in a large, heavy-bottomed pan for a

couple of minutes. Stir in the remaining coconut milk,

turmeric and kaffir lime leaves, and gently simmer

uncovered for five minutes or so. Add the stock, soy sauce

and sugar to the pan, along with the carrots. Simmer for

five minutes. Add the broccoli florets, mushrooms and tofu

cubes, and simmer for a further ten minutes or so, until the

broccoli is tender but retains a bite. Remove the kaffir lime

leaves.

Meanwhile, cook the noodles as per the instructions on

the packet. Divide the noodles between four warm bowls

and spoon the soup on top. Sprinkle on the garnish, and

serve immediately with chopsticks/fork and a spoon for the

gravy.

37


Pina Colada Cheesecake

This dessert is bursting with the colours and flavours of my two favourite

summer ingredients. If I can’t be sitting on a Caribbean beach sipping Pina

Coladas, then tucking into a slice of this scrumptious dessert is definitely the

next best thing! It’s incredibly easy to make. You simply need to blend and

freeze. No baking required!

Crust

112g / 4 oz / ¾ cup almonds or pecans (or a mix of the two)

55g / 2 oz / ½ cup desiccated coconut

170g / 6 oz / 1 cup pitted dates

1 TBSP maple syrup (or agave nectar)

1 tsp vanilla extract

pinch of salt

Filling

170g / 6 oz / 1 cup fresh pineapple, diced

280g / 10 oz / 2 cups cashews

160ml / 5½ fl oz / ½ cup maple syrup (or agave nectar)

4 TBSP freshly squeezed lemon juice

4 TBSP water

1 tsp vanilla extract

100g / 3½ oz / ½ cup virgin coconut oil, liquefied

Suggested toppings

170g / 6 oz / 1 cup fresh pineapple, crushed

4-5 TBSP coconut flakes

Method

Get prepared:

Soften the cashews by boiling them for 15 minutes or soaking for 4-6 hours.

Drain and set to one side.

If your dates are hard, soak them in hot water for a couple of minutes then

drain completely.

Pulse the pineapple in a food processor to crush it. Place in a sieve over a

bowl to allow the excess juice to drain off.

Grease a loose-bottomed 18-20 cm (7-8 inch) tin and line the bottom with nonstick

baking paper.

Ready, set, go!

Place the almonds/pecans in a food processor and process into crumbs. Add

the remaining crust ingredients and pulse until combined. Test the crumbs by

pressing a small amount between your thumb and finger. If they stick together,

they’re ready. Tip the crumbs into the prepared tin and press down firmly.

Place the drained cashews in a food processor or powerful high speed blender

along with the syrup, lemon juice, water and vanilla extract. Process for a

few minutes, until the cashews are ground into a creamy mixture. Pause now

and then to scrape down the bowl. Add the liquefied coconut oil and continue

processing until the mixture is completely smooth (taste test to check for

smoothness). Tip into a bowl and stir in the drained, crushed pineapple.

Spoon the filling onto the crust. Tap the tin on the work counter to remove

any air bubbles. Place in the freezer for at least 2 hours, until it has firmed

up. When ready to serve, top with some crushed pineapple (first drained to

remove excess juice) and a sprinkling of coconut flakes.

If you are not planning to eat all of the cheesecake in one go, it is best to store

it in the freezer, where it will keep for weeks. When it has firmed up, slice into

portions and return it to the freezer. Allow about 30 minutes to thaw before

serving.

39


The Gallery Cafe is a unique place

to eat and relax, situated near the

Museum of Childhood and York Hall

in Bethnal Green.

We offer a delicious selection of

vegan and vegetarian food, an

exciting program of live events, and

a new art exhibition from an upand-coming

artist every month.

Our vegan breakfast offerings are

favourites among our regulars and

our standard menu includes classic

wraps, salads, homemade burgers,

and jacket potatoes.

Every day we offer three delicious specials and a soup,

highlighting different cultures or traditional foods

for special occasions. Our vegan cakes are made inhouse

by our

resident baker.

“On Thursdays diners

can enjoy a tofish

dinner from 5pm for

Chip Shop Thursday”

On Thursdays

diners can

enjoy a tofish

dinner from

5pm for

Chip Shop

Thursday

and on

Friday

evenings we offer a pizza special and delicious diner

fare.

The Gallery Cafe is a cosy sanctuary during the winter

months, and comes alive in the summer with our

suntrap terrace and seating in the garden, making it a

great spot to enjoy all year round.

As one of the social enterprises run

by St. Margaret’s House, all profit

generated by The Gallery Cafe goes

back into the charity.

So by dining with us, you are also

helping to support the local community

and allows us to provide inexpensive

office space to other charities, run

our volunteer programs, offer art

workshops, and host low-cost cultural events.

We pride ourselves on sustainability and use

biodegradable packaging and local suppliers wherever

possible. Most of our suppliers are based within a couple

of miles from us, and our bread is even delivered by

bicycle.

The Gallery Cafe lives up to its name by holding

monthly art exhibitions as part of the Time Out First

Thursdays initiative. We also offer an exciting program

of music, poetry and cinema events.

www.thegallerycafe.wordpress.com

www.facebook.com/thegallerycafelondon

40


Fritters with Chilli &

Lime Mayonnaise

Makes 6 – 8 fritters

Fritters

500g x 2 Tinned Chickpeas

340g x 1 Tin of Sweet corn

4 cloves of Garlic

A bunch of Parsley

A bunch of coriander

Juice of a Lemon

1 table spoon of ground Cumin

2 teaspoons of Cayenne Pepper

Salt and pepper

1 teaspoon of baking powder

Soya Milk

Plain flour

Place the drained chickpeas and Garlic into a

food processor.

Add the soya milk slowly in to the processor

until you see the mixture come together.

Then add the Cumin, Cayenne Pepper, salt

and pepper and juice from half a Lemon.

Taste as you go, you may prefer more lemon

and less spice. Remove mixture and add to

mixing bowl.

Add to this the drained tin of Sweet Corn and

the freshly chopped herbs, a good chopped

handful of each.

Add in the teaspoon of Baking Powder which

should help give the Fritter a bit of a lift.

Then stir the mixture together.

The mixture will be a bit loose so then you

slowly add the Flour until it forms into a

tighter mix where it will hold its shape when

spooned into a frying pan.

On a medium heat add a small amount of oil

into a frying pan. Using a serving spoon add

a spoonful of the mixture into the frying pan

and using the back of the spoon flatten the

mixture until it is almost a 1cm thick. They

should take no longer than 3 minutes on each

side, or until they are golden brown.

Chilli and Lime Mayonnaise

3 cloves of Garlic

1L Soya Milk (sweetened if possible)

Vegetable Oil

2 Chillies

2 Limes

Salt and Pepper

Into a food processor add the Garlic and the

Chillies, blend until finely chopped.

Pour in around 400ml of the soya milk and

whilst the machine is on slowly pour in the

vegetable oil.

You will slowly see the mix come together

with a glossy finish.

Add in a good pinch of salt. And then tip mix

out into a bowl adding to this the juice of 1 or

two of the limes depending on how limey you

like it and the zest of one of them.

This Mayonnaise can either go with the

fritters or it can be mixed with the crunchy

celeriac slaw.

Crunchy Celeriac Slaw.

½ a Celeriac

½ small red cabbage

4 Carrots

1 lemon

1 bunch of coriander

Grate the carrots and mix together with the

grated or finely chopped Red Cabbage and

Celeriac.

Add the juice of a lemon, this will help stop

the vegetables loose there colour but also

marinates then so they become a softer

texture.

Finely chop the coriander, adding a good

handful into the mix.

42


Hello Karen, firstly having been in catering for over 20 years I have to say your B&B looks beautiful as does your

food. What made you decide to run a b&b in Berwick Upon Tweed?

Hi Jacqui, thank you. Well, I’ve had this dream to run a vegan b&b for over 10 years, though never been in quite the

right position to do it, but determined it would happen one day! Then a year ago, this house with all its space, lovely

surroundings & a large workshop for Mike’s graphics business became available to rent and we decided it was time

to make the vegan b&b a reality. I’ve been living in and around Berwick for 13 years now - it’s a beautiful part of the

countryside with good facilities & stunning coastline, and right on the Border with Scotland. It was quite a gamble, giving

up my job, but I never really doubted it would succeed. There’s no other vegan b&b between Newcastle & Edinburgh,

so it’s an ideal location & is already bringing people to the region who say they would have gone elsewhere before Loaf

existed!

What is unique about Loaf b&b and what does it have to offer that other b&b’s don’t?

Going by what our guests say, I think one of the things is the effort both Mike & I go to in providing a great stay for our

guests. For example, researching the glycaemic index/glycaemic load of different

foods and naturally which are best combined to make a healthy, tasty meal, when a

forthcoming guest with diabetes was worried about what she might be able to get to eat

locally. It hadn’t occurred to me that this was making an extra effort for our guests until

it was pointed out to me! Just seemed like the obvious thing to do, especially as she’d

given us plenty of notice. In the same way, when guests want info on the area, Mike

gives great tips on interesting walking, running & cycling routes, or the best places for

badger or birdwatching, & even drops people off or picks up from harder to reach but

gorgeous locations if he’s available. I think our love & enthusiasm for our countryside,

cooking, & creating a cosy, welcoming environment really shines through.

Another thing our guests often comment on is the sheer space & opportunity to relax

that Loaf offers! Quite unlike many other b&b’s, you get a lot of space & peace at Loaf,

with large airy rooms, views of the vast starry skies, a cosy lounge with log fire where

you can loaf about to your heart’s content, & gardens full of wildlife - hares on the patio

whilst you’re having your breakfast, a pheasant strutting his stuff on the old railway

bridge in the garden (part of the old Berwick-Alnwick branch line), deer bounding across

the fields, & cheeky young rabbits raiding the flowerpots by the door!

44


Finally, one of the things about Loaf I’m most proud of, and very unusual for most b&b’s, is the fact that a good 80%

of our business is created from recycled items, from the furniture, curtains & cushions to the crockery, cutlery & clocks!

Our Green ethics extend beyond Veganism, so we upcycle most of our furniture & have put neat little recycling bins

in the rooms. I love the fact that everything’s had an earlier life & history and has the chance to be renewed & reused

again.

Do you cater for any other diets whilst people are staying, gluten free, raw etc?

We do - we offer gluten-free, nut-free, raw & diabetic options. We ask for some prior notice if possible as it gives us the

opportunity to make something equally as special as our regular options, but we have rustled up free-from meals at

short notice too.

I notice you make your own plant based milks, so I take it the attention to quality and freshness is very high on

your list for your customers?

It is. We have a fab milk-making gadget so we can offer most different kinds of plant milks made freshly to order from

Organic ingredients, & with the machine it doesn’t take too long when we’re busy. Some of our guests still prefer the

smoothness or flavour of commercially made plant milks in their tea/coffee though, so we offer an Organic option of

these too.

Do you shop locally for your ingredients Karen?

Yes indeed. Besides Loaf being a great word to sum up the relaxing experience of a holiday here, it also stands for

Local, Organic, Animal-Friendly, the ethical approach to our business (we love a good acronym at Loaf!) Supporting

local business is important to us & we have two great independent wholefood shops in Berwick where we can get most

of our raw ingredients & a good choice of vegan goodies, plus lots of local growers, markets & farmers markets here

for veg. We’re also beginning to grow our own Veganic veggies again now. I used to have a well-established Vegan-

Organic veg garden at my last house, but plans for a new one had to take a back seat last year while we were getting

the house ready to become a b&b, so it’s exciting to be setting up again.

We also have a great barter system going with local friends & family for many of the ingredients that go into Loaf - so

lots of our guests are familiar with things like ‘Naomi’s rhubarb & ginger jam’ & ‘Papa Len marmalade’!

Do you offer packed lunches and evening meals for people?

We certainly do, & Afternoon Teas too! People can find full details & see pics in the Notes section of our facebook page.

It was always our aim that anyone coming to Loaf should be able to experience great vegan food & extra treats besides

breakfast.

Every meal is special at Loaf, with candlelight, flowers & firelight, pretty vintage crockery & lovely settings.

Are there other vegan friendly places for people to eat that you can recommend to customers?

Quite a few businesses locally have got on board with the idea of catering for vegans now. Just a few years ago we

couldn’t even get soya for a coffee in local cafes; now we have a choice!

At the moment we’d particularly recommend the Granary Bistro & The Cornerhouse Café in Berwick as they’re

interesting venues & they’ve listened to what vegans locally have asked for & are trying to cater for us, & offer gluten

free options too.

45


And do you offer any special packages for your customers?

We didn’t want to go down the old familiar route of ‘flowers or

chocolates in your room’ as the ‘package’ offering for visitors

celebrating a special occasion.

We consider every day is a flowers day, so you’ll always find

flowers in your room at Loaf, plus some delicious, homemade, &

often chocolaty treat as standard!

So when guests book for occasions we offer different things like

the choice of a box of our special cupcakes or fruit tartlets as a

present, or something lovely like exquisite vegan artisan soaps

from The Little Blue Hen Soap Crafting Company.

Added to this we like to put on regular Open events - a little bit

of Loaf For Locals - as we get lots of requests from local people

wanting to try our food too (one of the best ways of vegan

advocacy!)

On these event occasions we usually offer a little incentive to

guests booking to stay at Loaf.

You’ve read it here first!,

a gorgeous Summer garden party

The Bash On The Bridge

with music, dancing, costume & croquet & of course

delectable dairy-free teas on Saturday the 19th of July.

Anybody booking to stay at Loaf during this weekend of

19th-20th July, & quoting ref ‘Fresh Vegan’ will receive a

10% discount off their booking.

www.loafbnb.co.uk

46


Breakfast Menu at Loaf.

BreakfastBockerGlory

layers of fresh fruit, fruit purees, Organic vegan yogurts

& homemade nutty, seedy granola.

Loaf’s Scottish Pancakes

sweet, plump pancakes served with Organic date syrup or rice

malt syrup, fresh fruits, yogurts & fruit purees or melted

Organic 75% cocoa chocolate for a decadent treat.

The Full Veggie/Vegan

various from amongst all-Organic ingredients

Scrambled tofu with turmeric, spinach & chives

Fried tempeh in Tamari soy sauce or Loaf’s own Mushroom

Ketchup, Grilled tomatoes

Loaf’s special homemade cous-cous & veggie sausages

Mushrooms, Beans

Chickpea or butterbean cakes

All served with homemade onion relish & tomato ketchup.

Fruit Sharing Platters

fresh Organic & local fruits, nuts, seeds & dried fruits served

with local (Heatherslaw Mill) or Organic cereals & Organic

vegan yogurts.

Variety Homemade breads/toast

Seedy, Nutty, Wholemeal, Fruity & Date loaves, Olive

&Tomato breads.

With homemade jams, jellies & preserves eg Rhubarb & Ginger,

Damson Jam, Papa Len Marmalade & Crabapple Jelly.

or Organic savoury spreads - tahini, hummous & soy spreads.

Teas, coffees, herbals & hot chocs

(we believe in chocolate for breakfast if that’s what you

fancy at Loaf!)

Choice of plant milks

ready made; or homemade fresh to order for you.

47


The Story

About the company

Veganista was founded in 2013 in Vienna, Austria by the two young vegan entrepreneurs and sisters Cecilia

Havmoeller and Susanna Paller. The company is producing and selling vegan ice cream of the highest quality and is

dedicated to sustainability and using local produce whenever possible. The ice cream is handmade in small batches

every day without any artificial ingredients, pastes, preservatives or additives. Even the ice cream base is hand made.

The company employs 20 people and has already received many accolades and recognitions for their

entrepreneurship, retail design as well as culinary awards.

About the owners

Cecilia Havmoeller, CEO of Veganista and Susanna Paller, head chef and creative director of Veganista are the

founding owners of this booming ice cream company. They are perhaps best known for bringing the global cruelty-free

cosmetic brand LUSH Cosmetics to Austria and Central Europe almost 10 years ago. The two sisters are vegan since

more than 20 years and combine extensive culinary, retail, and business experience. Team Veganista also includes the

sisters’ family and friends as well as the great and committed staff.

Cecilia has a long background in retail management and operations at an executive level. She has a proven track

record of expanding retail businesses locally, regionally, and internationally as well as growing revenue without

compromising on ideals and values.

Susanna is in charge of the ice cream production and is the brain behind the ever so popular flavor combinations

such as basil, matcha green tea, orange saffron and cheesecake. She has wide culinary experience and has attended

various ice cream academies across the globe.

Both sisters grew up in small rural communities and vividly recall how difficult it was to be vegan back then. “There was

very little available in the stores.” remembers Cecilia. “Today it’s much easier and so accepted. I went vegan because

of my ethical beliefs but most people considered veganism a disease and constantly tried to convince me to eat just

49


a bit of meat. I’m very proud of my background as a long-term vegan and with all my business ventures including

Veganista I try to contribute to the community but without telling people how to live their lives. First and foremost I want

people to come to us for the greatest tasting ice cream in town and then they can perhaps think of the cruelty-free

aspects of the product and if there are other choices to be made.” concludes Cecilia.

The Story

The sisters found themselves looking for new challenges in their professional careers. When reflecting on their many

years as vegans they realized that the one thing they felt they were still missing out on was great tasting ice cream.

Over the years the sisters have tried almost all vegan gelatos on the market. However, nothing could quite capture the

creaminess of their childhood ice creams devoured before turning vegan.

Convinced that it must be possible to create a vegan ice cream with the same creaminess and texture as dairy-based

ice cream, the two went to work. Cecilia travelled the world in pursuit of inspiration, read every ice cream book worth

mentioning, and devoted her time to the business aspects of the idea.

Meanwhile, Susanna spent her time researching the production of dairy-free ice cream, studying, graduating from the

world’s only Ice Cream University, exchanging ideas with ice cream authorities world wide (most of them skeptical of

the idea of dairy-free ice-cream), and experimenting with different recipes. After more than two years of trying again

and again Susanna cracked the code.

A blind testing including vegans as well as non-vegans confirmed her hopes. She recalls the great feeling when some

of the non-vegans refused to believe that the ice cream they just had savored was vegan and simply stated that it was

the best ice cream they had ever tasted. Finally, the time had come to provide people with great tasting, artisan and

cruelty-free ice cream.

Now the search for a good location for the scoop shop began. After doing business for many years in the High

Streets of Vienna, Cecilia now scanned the areas just outside the city center. “It was part out of necessity because of

unaffordable rents for anyone besides the large brands but mostly reflecting our desire to be part of a real Viennese

community and engage the locals.”

50


The vibrant and bohemian 7th District proved to be the perfect backdrop for the first Veganista scoop shop. “People

here are genuinely interested in things that matter a lot to us as a company; sustainability, animal rights, natural

ingredients, locally grown produce.”

The two entrepreneurs also ended up going for something unconventional as far as the shop design goes. “We knew

what kind of shop design we were looking for but we needed help realizing our ideas” explains Cecilia. “We met

with several big retail design companies but there was never that click. Instead I stumbled upon a respected visual

designer,mostly famous

for her book covers.

“People tell us that they are really

We arranged a meeting

even though her retail design

experience was very

limited. However, there was

instant chemistry fed up with companies claiming to and mutual understanding and

respect and soon the be organic when they are not, or award-winning designer Gabriele

Lenz and the two sisters had created a perfect

corporate design with

a minimalistic and time-less shop

design that allows for

the ice cream to take center stage

without distracting the

customer.

claiming that their products are

natural and hand made when they

actually contain prefabricated and

artificial ingredients.”

The first scoop shop

opened May 28th 2013 in

Neustiftgasse 23 and

the success was immediate.

“We are overwhelmed

by the success and extremely

positive response from customers.” continues Cecilia. “Vienna has more ice cream shops than most cities so we know

our customers have a choice.” elaborates Susanna. “And making ice cream with only the finest ingredients is always

going to be reflected in the price. But it is obvious that customers are prepared to pay for high quality and the comfort

of knowing that there are no artificial ingredients in the ice cream they are eating or giving their children.

People tell us that they are really fed up with companies claiming to be organic when they are not, or claiming that their

products are natural and hand made when they actually contain prefabricated and artificial ingredients. In fact more

than half of our customers are not vegan. Among them there are many foodies and people who appreciate the hand

52


made aspects of the Veganista ice cream. Our ice cream is of course also very suitable for people with milk allergy or

lactose intolerance. But most are simply coming for the great tasting ice cream.” Susanna declares with a smile.

More shops will follow both locally and regionally but perhaps the most exciting piece of news is a shop scheduled to

open in Los Angeles in 2014. “We’re not ready to disclose the exact location yet but if you want to be the first to know

you should follow us on Facebook” explains Susanna.

About the ice cream

The ice cream produced by Veganista is hand made, artisan, cruelty-free, natural, fresh and vegan ice cream

produced in small batches. Unlike many competitors we refrain from using artificial products, preservatives, flavor

enhancers, color etc. Moreover, many tend to use prefabricated pastes since it makes it a whole lot easier and faster

to produce ice cream. However, for Veganista there are no such short cuts. The Veganista ice cream was always going

to be based on the following key words:

Honest: only natural ingredients. No shared production with dairy ice cream.

Cruelty-free: only plant based ingredients

Artisan: Hand made with ingredients of the highest quality

Local: using locally sourced products when feasible

Organic: using organic products whenever possible

Fresh: small batches made fresh every day

Fun: cool and innovative flavors to support the traditional ones

Sustainable: reducing our carbon footprint, e.g. by using biodegradable cups and spoons

The production line has never seen any dairy, egg, honey or other animal products pass through it, making it suitable

for vegans as well as individuals with lactose intolerance, milk or egg allergies. However, the ice cream also appeals to

all customers seeking superb artisan ice cream made from natural products only.

The Veganista ice cream is mostly soya based but some flavors are based on oat milk, coconut milk, almond milk, or

rice milk. On any given day there will also be sorbets available.

Most of the flavors will contain normal sugar but flavors with alternative sweeteners such as agave or maple syrup are

always available. We also offer “sugar free” flavors containing birch sugar making them more suitable for diabetics

given their lower contents of fats and carbohydrates as well as their lower glycemic index.

53


Almond Ice Cream by Veganista

Serves 4-6

Ingredients

150 g soymilk

250 g coconut milk

90 g agave syrup

20 g pure almond butter or spread (or substitute for any other nut butter as preferred)

12 g coconut flakes

0,5 g salt

0,5 g carob bean gum (optional)

Method

Prepare the ingredients using a kitchen scale. Heat the soymilk and almond butter in a pot over medium heat. Avoid

boiling. Stir constantly and then remove from heat and let cool down, preferably in an ice water bath. Add the rest of

the ingredients and mix well.

If you have an ice cream maker:

When the ice cream mix is at room temperature it’s ready to go into your ice cream maker. Follow the instructions of

your specific machine!

If you don’t have an ice cream maker:

Put a bowl in the freezer. When the ice cream mix is at room temperature, pour it into the bowl in the freezer. Check

on the ice cream every 30 minutes. As it starts to freeze near the edges, remove the bowl and stir the ice cream gently

with a spatula or whisk. Break up any frozen sections and return to freezer. Repeat procedure every 30 minutes - expect

the ice cream to be ready in approximately 3 hours.

Enjoy immediately!

54


For more information:

Website www.veganista.at

Facebook www.facebook.com/veganistaicecream

Veganista is a registered trademark.

Photo credits: Veganista & Severin Wurnig

55


Vegan

Italy

56


Vegan

Pizzas will

never be the same

again

When did Mozzarisella start?

The project started 3 years ago, 2 years ago started

selling in Italy, where it is actually selling very well ,

and last year we started selling it in UK. Tomorrow?

Hopefully everywhere!!

How do they source ingredients, Is the

rice Organic or non GM?

A cheese producer (of three generations) in

Italy, became vegan so he was looking for an

alternative cheese for his pizza

(Italians cannot live without pizza).

He met a dynamic young company specialising in

germinated whole rice milk. (BioSuRice) which

had just invented what we call MozzaRisella

today. It took more than a year to make the

recipes as it is today, and now they are

working on new products with the

same ingredients.

All ingredients are certificated Vegan, Organic and

OGM Free. All ingredients are Italian except for

the cold pressed coconut oil which comes from

sustainable production

How do they smoke the Mozzarisella?

For the SmokeyRisella, they just add some turmeric

which gives a smoked aroma and colour.

SmokeyRisella

Germinated whole grain rice and turmeric for

a refined,inimitable taste. Delicious on its

own or with cold and warm dishes

CreamyRisella

A fine and exquisite taste based on germinated

whole grain rice, light and easy to spread,which

makes it ideal as snack between meal or as

a “cream’ for vegetables or other side

dishes

Links to buy:

www.ricetale.com/

www.veggiestuff.com/acatalog/vegan-dairy-free-cheese.html

www.vegancheese.co.uk/vegan-block-cheese

MozzaRisella

The ideal alternative to cream cheese;

100% vegan. Unique taste,excellent on

its own or with warm starters. product

from germinated brown rice and

with top-quality natural

ingredients.

57


Aubergine rolls with roasted peppers

basil with rocket and pine nut salad

by Jacqui Deoir

Ingredients

1 aubergine/eggplant sliced salted

1 pkt mozzarisella mashed in a bowl

Jar of roasted peppers sliced

and chopped

Large handful fresh basil sliced finely

Rocket

Pine nuts

Seasoning

drizzling of olive oil

Method

Salt your aubergine/eggplant and

roast in oven on high heat until

golden. Mix mozzarisella in a bowl

with seasoning, drizzle some olive

oil to loosen and add your sliced and

chopped roasted peppers and basil,

keep some for dressing the plate.

Place cling film on a board and place

the aubergines/eggplants next to

each other and spread the filling on

top of the aubergine, start to roll the

aubergine like sushi with the cling

film as tightly as you can, twist the

edges and make a nice roll, place in

fridge to chill for an hour or two.

Toast some pine nuts, place rocket

and pine nuts on plate with scattering

of the peppers and any leftover

aubergine. Remove aubergine rolls

from fridge unwrap and slice if too

long and place on your plate with

some balsamic reduction, dressing or

olive oil

58


The Mr. Organic Story

In February 2009, Valerio, Carlo and

Kostas created Mr. Organic with a vision

of a positive approach to every stage of

our food production and beyond.

This was almost 5 years ago. In tomato

years, that makes Mr Organic an

energetic and optimistic young man.

Since then, Mr Organic has been

working hard to make good, honest

food possible.

And although Mr Organic is a

young brand, our story goes back

three generations, when Valerio’s

grandfather started a successful

tomato processing business 70 km

south of Rome.

Valerio later on, saw the pitfalls

in using pesticides, and through his

passionate belief in organic practice,

he has converted the entire business to

organic, sustainable, traceable production

– and he has been producing top quality

organic products ever since.

To Valerio, working in this way

seemed the only way forward for the

environment and the world’s wellbeing.

However, he felt that his positive

influence on the healthy food chain was

limited by concentrating solely on the

production side.

He became determined to create a brand,

represented by a cheeky, smiley mascot,

“We are proud to say that

we are Italy’s largest 100%

organic tomato producer.”

that would capture the imaginations of

people across the globe.

And so, Mr Organic was born out of

three generations of tomato expertise,

combined with Valerio, Kostas and

Carlo’s passion for providing great value

organic food for people to enjoy every

day.

At Mr Organic, our aim is to encourage

the consumption of honest and

sustainable food across the globe

one tomato at a time. And we do this

by creating an honest, positive and

sustainable food ethic, ultimately leading

to a healthier, happier world!

Today, we are proud to say that

we are Italy’s largest 100% organic

tomato producer.

We do not add any salt or citric

acid to our tomatoes or beans and

the pasta sauces have no added

sugar. Looking to the future Mr

Organic are currently developing

an education and research centre,

in collaboration with La Tuscia

University, aiming to spread the

principal of organic farming and

develop freely available protocols to

support organic farmers.

We work with Fairshare and Foodcycle in

London who take any dented tins which

cannot be used in shops as we value our

food and try to avoid waste wherever

possible.

59


All the tomato products are made

at Valerios factory south of Rome.

We work closely with local farmers

in Italy near the factory who only

produce organic tomatoes and

exclusively for us.

We help them to convert the land

to support organic farming, we prefinance

their crops and we always

guarantee a fair price. We like to

know exactly where our tomatoes

come from and by doing this we can

always assure the best quality.

The largest farm is called La

Fattoria Solidale and it is right next

door to the factory. This 175 hectare

farm we helped convert to organic

also trains and employs people with

mental and physical disabilities to

give them the opportunity to work

with the land.

All the sauces, pasta, passatas

and oil are available in the UK

via Ocado, Abel & Cole, various

wholesalers like Goodness,

Marigold, Infinity and Greencity

who distribute to various health

food shops, farm shops, garden

centres as well as some Nisa,

Budgens and Costcutter stores

directly.

In Europe we have distribution via

various wholesalers into Denmark,

Iceland, Spain and Holland as well

outside Europe in Dubai. We have

even received recent enquiries if Mr

Organic was available in the U.S

and looking at possibly exporting

to India.

Win a parcel of Mr Organic goodies

by emailing to:

competitions@freshvegan.eu

put Mr Organic in the subject line

including your: Name, Address, Phone No

Closing Date: July 31st

www.mr-organic.com

www.twitter.com/MrOrganic

www.facebook.com/Yourorganic

60


OrganiCulture imports and distributes

100% organic products from Italy. We have

different brands producing different goods that

include: cereal based, dairy-free and gluten free

drinks, baby cosmetics and cleaning detergents, marmalade and jams, and barley

coffee (caffeine-free).

Formed in 2010, it originated when Emanuele and Paola, our directors, alongside two other friends

decided to introduce some beauty products (“Provenzali”, a brand based in Northern Italy) in the UK

market. That was the very inception of OrganiCulture.

After the organization was created, came their first fairs and shows where they started meeting and getting in

touch with other Italian suppliers looking for a British distributor to expand their business and spread the organic

message.

Originally, focused more on the widely renowned products that are associated with the Italian cuisine, such as

pesto and olive oil, all organic, all Italian.

Things took a more vibrant and diverse direction when the same year they welcomed Sense’, a baby cosmetics

and household detergents line produced by Pierpaoli, a company that had been focusing their business on

environmentally friendly, organic, and fair trade products since 2004.

A year after they started (2011) they were approached by Isola Bio, which currently is the brand

they sell the most in the UK, and which you’ll get to know more labout ater on. Last year

(2013) at a fair they met Roberta from Orzo Coffee, which organic caffeine-free

products were last added to their family in November 2013. The relationship

with Roberta from Orzo Coffee has grown since then, and her creativity,

love for the organic world, and flair for engaging competitions

continues to inspire and enthuse them.

61


Where you are based?

OrganiCulture imports and distributes 100% organic products from Italy and firstly locate them in our storage in

Birmingham, UK. Yet, all the logistic originates from our Clapham flats, in South London.

Our business is focused on the UK and Irish markets and it’s strictly home based and online.

Why you started this and what gave you the idea?

It all started from an after-dinner conversation, one night. Four people, and most importantly four friends, coming

from very different backgrounds, with a vision: import and sell the best Italian certified organic products.

The organic world was something completely new to us until we started selling goods produced with organic

farming techniques. We’re very pleased it went this way because of the unparalleled experiences we get to live on

a daily basis, and we wouldn’t change it for anything in the world.

Would you tell our readers a little more about OrganiCulture?

As previously mentioned, IsolaBio is the most popular brand within the OrganiCulture’s family - metaphorically

speaking we may refer to it as our backbone!

IsolaBio is the trademark behind Abafoods, a company based out of Rovigo, Italy (located a few miles south of

Venice) specialising in organic cereal-based drinks “extracted from the most important cereals and legumes with

an exclusive and patented method that maintains all the flavour and nutritional value of the raw materials”, to

quote from their website.

Their mission can be summarized in their core belief, that stands behind each of their high quality organic,

sustainable, vegetal, certified and innovative products.

IsolaBio motto is “Life is Natural”, and thus standing for “everything that is naturally simple, to follow the rhythms

that the earth suggests”. Active from 1999, IsolaBio firmly believes in their mission. Indeed, as they further explain:

“We are convinced that every little thing we do can influence not only our wellbeing, but that of the planet too”.

Furthermore, “We also believe that the quality of our work coincided with the quality of our products”.

IsolaBio products are organically produced in the Veneto region, North-East of Italy. Their range is wide, going

from vegetal drinks to fruit juices and cooking creams. Yet, the source of their ingredients originates from the

same organic farming techniques practised by “Societa’ Agricola La Goccia”, a 400 hectare strong farm owned by

Abafoods, which feeds all the IsolaBio cereal needs, including: rice, spelt, kamut, oats, barley, millet, quinoa and

soy.

OrganiCulture is the official IsolaBio UK distributor. Yet, the brand has expanded throughout Europe, relying on

local businesses just like ours. The following is a list of IsolaBio major European distributors:

Italy: Ecor-Natura Sì (which reaches out to more than 500 shops), France: Biocoop (which delivers

to 350 shops), Spain: Q-Bio, Switzerland: Biopartner, Netherlands: Estafette Belgium: Couleur

Nature, Austria: Gewusst Wie - Prokopp, Greece: Mkm Vitality, Iceland: Yggdrasill Sweden: Biofood,

Estonia: Austan Hungary: Biopont , Bulgaria: Balevbio

http://www.organiculture.co.uk/

62


Panna Cotta

by Jacqui Deoir

Ingredients

agar agar with 250ml/1 cup

water

500 ml organic culture

cream 500 ml milk

1 vanilla pod or 2 tsp pure

vanilla extract

165g/ ¾ cup whole cane/

coconut sugar

10g agar agar mixed with

250 ml/1 cup of

Punnet of strawberries

Maple syrup

Method

In a large saucepan, mix

the cream and milk together

along with the slit vanilla

pod. Stir in the sugar and

cook on medium low heat

until the mixture comes to a

boil, then turn off the heat.

In another saucepan,

heat the agar agar and

water until the agar melts

completely. Pour the agar

agar solution into the hot

milk and cream mixture.

Stir well, and if you would

like a smoother finish use a

hand blender until mixture is

smooth. Pour into greased

moulds or tall glasses of

your choice.

Allow to cool and chill in the

refrigerator for 3 to 4 hours

or overnight before serving

with strawberries, chopped

andmixed with maple syrup

to taste.

63


Inspired by a journey of discovery across the Mediterranean and North Africa in 1983, Olives Et Al was born. Back in

Dorset, our approach over the past 21 years has remained simple: select the best Olive varieties from across the globe

and prepare them the way they should be prepared: fully fermented, fully matured and naturally ripened, with no

messing

All of our award-winning ranges of olives, sauces, dressings, marinades and hand-roasted nuts and snacks are prepared with

hand-selected top quality ingredients, traditional techniques, years of expertise, loads of care and nothing artificial – just the

way they should be.

A large range of the olives are Vegan and raw, meaning they are un-pasteurised and gluten free. Are beautiful olives are

also Vegetarian Society approved,

Contact us on:

www.olivesetal.co.uk

Tel: 01782 641976

If (like us) you like to buy your olives losse from a frindly local Deli, the

following are the olives to make your mouth water.

After the descriptions we have included some of the Delis where you

will find Olives Et Al available.

Bella Di Ce r i g n o l a

Huge Italian olives from Puglia with a firm, crunchy texture. In Extra

Virgin Olive Oil with lemon and Parsley. Delicious accompaniment to a

chilled Pinot Grigio…

Classic Chilli a n d Ga r l ic Ol i v e s

(250g, or available loose from your nearest deli)

One of the first recipes we were given back in 1992. Found on a

market in Ragusa, Sicily and then perfected by our friend Gaetano

Amato in Monterosso Almo. Nicely warm and spicy and one of our

all-time best sellers. Mixed Amphissa and Kalamata olives marinated in

chilli infused Extra Virgin Olive Oil. When the olives are finished, use

the naturally infused oil to add flavour to all sorts of recipes.

Nocellara Del Be l ic e Ol i v e s

Traditionally cured, intense green Sicilian olives with a rich creamy

texture and flavour. Hugely popular – especially enjoyed by little olive

lovers


Live More and Eat

Very Happily


Br o w n a n d Green

Trentham Shopping Village

Stone Road

Trentham

Nr Stoke-on-Trent

Staffordshire

ST4 8AX

www.brown-and-green.co.uk/trentham

Co r n e r o n t h e Sq u a r e

1 High Street

Beauly

Inverness

IV4 7BY

www.corneronthesquare.co.uk

(01463) 783000

Delifonseca Do c k s id e

Brunswick Dock,

Liverpool

L3

www.delifonseca.co.uk

0151 255 0808

Hollies Fa r m Sh o p

Tarporley Road

Little Budworth

Tarporley

Cheshire

CW6 9ES

www.theholliesfarmshop.co.uk

01829 760 414

Millers Fa r m Sh o p

Gammons Hill

Axminster

Devon

EX13 7RA

www.millersfarmshop.com

01297 35290

Murray’s General St o r e s

Station Road West

Canterbury

Kent

CT2 8AN

www.thegoodsshed.co.uk/canterbury-farmers-market/murrays-general-stores

07968 912 541

64


Classic Chilli and Garlic Olives (250g)

One of the first recipes we were given back in 1992. Found on a

marketing in Ragusa, Sicily and then perfected by our friend Gaetano

Amato in Monterosso Almo. Nicely warm and spicy and one of our

all-time best sellers. Mixed Amphissa and Kalamata olives marinated in

chilli infused Extra Virgin Olive Oil. When the olives are finished, use

the naturally infused oil to add flavour to all sorts of recipes.

Pistou Basil and Garlic Olives (250g)

We discovered this recipe down in Provence - the Pistou refers to the

Provencal version of Italian Basil Pesto. Whole Amphissa olives simply

marinated with Basil, Garlic and Extra Virgin Olive Oil. Clean and

fresh, the basil infused Extra Virgin Olive Oil makes for a great salad or

pasta dressing after the olives have been eaten…

Sunshine Rosemary and Garlic Olives (250g)

Marinated in Extra Virgin Olive Oil: We arrived on Evia and found

these in a small bar in Strofilia in the north of the island. One of our

original recipes that’s been a best seller and favourite for many for

well over 20 years. The rosemary and garlic infused oil is lovely to use

in all manner of dishes…

Win an Olives Et Al

“Hatbox” of goodies

To win send an email with

Olives Et Al in the subject line to:

competitions@freshvegan.eu

with your:

Name

Full Address

telephone number

Closing Date: July 31st

65


“Our foods are made

by small artisanal food

producers, who are

passionate about the

quality, integrity and

taste of their products,

for people who feel the

same way about the

food they eat”

Seggiano

makes marvellous extra virgin olive

oil and source outstandingly delicious

regional foods from all over Italy.

Offering a range of the best local Italian

regional specialities, made without

the use of preservatives or industrial

processing, they have brought you some

of their best products and sellers for your

pleasure.

David Harrison and Peri Eagleton have

farmed olives on their smallholding in

SEGGIANO® since 1985, they began

selling their SEGGIANO® extra virgin

oil in 1994, and went on to find producers

of the best Italian foods available.

Seggiano got its name from a small

hilltop village at 450 metres on Monte

Amiata in southern Tuscany, where

Peri Eagleton and David Harrison have

farmed Olivastra olives on their certified

organic smallholding since 1985. Their

range of foods is named in honour of the

tiny village where their story started.

The company’s olive oil production

could not take place without the essential

support and collaboration of neighbours

and Seggiano farming friends, who

reserve their annual oil production for

them, helping with the specialist olivastra

pruning and all the labelling.

With their roots in Italy, the experience

and familiarity with the Italian language,

rural culture and oil production, has all

helped to build close partnerships with

many of the best artisan food producers

across Italy, their great UK team take

care of the rest.

Please visit the Seggiano website for a

list of all the retail stockists of their fine

products.

http://www.seggiano.com/products.html

20% off

Seggiano EVOO 50cl

Organic Matured Balsamic

Raw Basil Pesto Genovese

Red Pesto

Call or Mail to get 20% off

0208 340 8632

info@delianddelights.co.uk

Quote: SEGGIANOSUMMER14

www.delianddelights.co.uk

Closing Date: July 31st

66


“This is where the story

started, and a product

that is produced on the

family’s farm in Southern

Tuscany.”

Extra Virgin

Olive Oil

This is where our story started, and a

product that we ourselves produce on the

family’s farm in Southern Tuscany.

As the July issue is coming up to harvest

(October olives) our village is home to

an olive variety that produces a ’sweet’

oil, you can consume it within hours of

harvest - when polyphenol/antioxidant/

vitamin levels are reportedly at their

highest. Beyond the health benefits, a

really young olive oil has an absolutely

fantastic flavour too!

Other special aspects of the product:

It’s monovarietal, not a blend and it’s

provenance is 100% guaranteed. No

chemical fertiliser/additives or artifice of

any kind are involved in the process, start

to finish. It’s hand-picked, hand-labelled,

and at harvest time, could be on your

dinner table within a week of having

been olives on our trees!

Organic Mature

Balsamic Vinegar of

Modena

A rich, full body with a complex balance

between sweet and sour, starting at sweet

and developing on the palate.

Suggestions: Use as a seasoning on

cooked griddled artichokes, fennel,

roasted aubergines, peppers and on top

of strawberries, also wonderful reduced

on a low heat in a frying pan to be used

as a glaze.

Certified Organic. Absolutely no added

artifice; no Caramel (E150), a common

offender used to thicken, sweeten &

colour balsamics - this is just organic

grape must left to acetify in the barrels.

Produced by one of the oldest vinegar

producing families in Modena, in true

adherence to tradition.

Raw Basil Pesto

Raw & Vegan

Better tasting than any pesto on the

market, vegan or otherwise! Because

there’s no cheese, there’s no need to

pasteurise it, the industry term for ‘zap

all of the goodness out of so it will keep

for an unusually long period’.

This means it tastes like it was freshly

made (by a real expert); it’s bursting

with flavour, nutrients and even colour.

Another special fact about the product

is that the producer grows his own basil,

using modern organic farming techniques

and that it’s made with a really high

quality extra virgin olive oil from Canino

(an area of Italy prized for it’s olive oils).

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Great Italian Wines for Al fresco

Dining this Summer

www.vintageroots.co.uk

IGT Veneto Merlot Prosecco Rosé

Giol / Organic Sparkling Wines

Charming pink fizzy that’ll kick-start any party a treat

Rosado is the Italian word for rosé and this one is made

from a blend of Prosecco (yes, it’s a grape and the name

of a wine) and merlot. It positively sings red cherries and

manages to strike a really good balance between being well

structured but not overbearing. It’s

an ideal wine to choose when you

want something with more oomph

than a white but not the heaviness

of a red.

Grape: Merlot

Code: BIE03

Country: Italy

Region: Veneto

Size: 75cl

Price: £8.75

Giol - NV

A low-alcohol apértif with abundant sweet cherry and raspberry fruits

that you’d expect from a Merlot-dominated drink.

Giol also suggest you try serving it frozen at parties.

Grape: Merlot

Code: BIE05

Country: Italy

Region: Veneto

Size: 75cl

Price: £5.50

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Festival Season

VEGANMANIA

Veganmania festival takes place in various

locations across Europe since 1998 ever year

www.veganmania.at

Vienna -6th-9th June

Augsburg -21st June

Graz -5th-6th July

Iserlohn- 19th July

Munich- 26th July

Innsbruck – 2nd August

Regensburg – 9th August

Klagenfurt – Mid August

Bregenz – 30th August

Zagbreg – 5th-6th August

St.Polten - 6th September

Winterhur – 6th September

Rosenheim – 13th September

JUNE 2014

June 7th - North West Vegan Festival

Lancaster Town Hall, 11am-7pm

(Lancaster LA1 1P)

June 7th - The Gregson Centre 1pm-9pm

(Lancaster LA1 3PY)

June 28th Bournemouth Vegan Fair

St. Michael’s Road West Cliff

Bournemouth Dorset BH2 5DU

11am-4.30pm

JULY 2014

July 4th-6th - V Delicious Show [veggie]

Olympia Grand Hall (London W14 8UX)

July 26th - Newcastle Vegan Festival,

10am-6pm, Newcastle Falcons Rugby Club

(Newcastle upon Tyne NE13 8AF)

July 26th - Norwich Veggie Fayre [veggie],

Quaker Meeting House (Norwich NR2 1EW)

AUGUST 2014

Aug 2nd-16th - Vegan Camp 2014

near Southport, Lancashire

Aug 17th - London Vegan Festival, 11am-8pm,

Kensington Town Hall (London W8 7NX)

Veggie Fest Chicago

Chicago, USA

August 9th-10th 2014

http://www.veggiefestchicago.com

Vegan Street Day Germany

Stuttgart June 4th

Dortmund August 9th

www.vegan-street-day.de

SEPTEMBER

Northern Vegan Festival - Sept 13th

(joint with Live a Better Life show)

10am-6pm, Empress Ballrooms

Winter Gardens (Blackpool FY1 1HL)

VegfestUK London - Sept 27th 28th

11am-7pm (Sat), 10am-6pm (Sun)

Kensington Olympia West Halls

(London W14 8UX)

website live on Feb 28th

Indoor Vegan Fest, Bologna

Bologna, Italia

6th – 9th September

http://www.veganfest.it/

69


The large Corporate suppliers for fast food and the chains of coffee

shops often come in for a rough ride by the vegan and vegetarian

communities so we were really interested when Pizza Express

announced the decision to create a Vegan Pizza. So we called them

to see if this was just another marketing exercise, we were pleasantly

surprised.

Fresh Vegan was given all the help and information we required

to let not only the UK know about the all vegan pizza from the best

chain of pizzeria’s in the UK for all the European, American and

worldwide travellers coming to the UK

Fresh Vegan asked Pizza Express why they decided to create this all

Vegan Pizza and the reply was...

“We just listened to our guests, simple as that really”

“Our guests asked us to create a pizza especially for vegans. Rather than simply removing the cheese we

were careful to select ingredients that would work together to create a truly delicious and satisfying pizza,

without the cheese. We’re really pleased with the outcome and the amazing feedback we’ve had.”

So the wait is over for vegans as the first ever vegan pizza launched on the UK high street. Pizza Express’

master pizzaiolo, Antenor Siqueira, has created a cheese-free pizza specifically for vegans.

The new Pianta Classic Pizza (£8.45) is fresh and earthy in flavour, combining spinach, chestnut mushrooms,

pine kernels and artichokes, atop a spicy Arrabbiata base.

Rebecca Farrer, Brand Director at PizzaExpress says,

“Our guests have been telling us for some time now that they wanted a vegan-friendly pizza and set

Antenor quite a big challenge. The great thing about the Pianta is that it’s been specifically created to work

without cheese so each ingredient adds something to the overall experience. It’s a pizza we think everyone

will enjoy”

Let’s hope this is the start of more top quality high street restaurants listening to vegans

70


Nigel our Chef in action

St Ives in Cornwall

71


Joshua Quick

Studied Graphic Design at Liverpool John Moore’s University, worked

as a graphic designer in various studios and currently pursuing working

freelance in this area.

“Currently building my website along with portfolio content for it so at

present I don’t have a live site (yet). Photography & editing are elements

I learnt & taught myself along the way of being a designer and being

passionate about Raw Vegan food I enjoy photographing and sharing

recipes.

I have been completely raw vegan for about 8 months, and vegan before

that for about 1 year.

I became interested in a raw vegan diet after learning of its intense health

benefits and seeing this demonstrated when a close relative became ill with

cancer and successfully self treated using a raw vegan diet”.

Raspberry & Avocado Salad

*Use Organic where possible*

Mixed leaves (of choice).

1 avocado, chopped.

½ cup raspberries.

½ beetroot, grated.

1 Tbsp pine nuts.

2 Tbsp walnuts, broken.

Dressing

1 Cup cold pressed extra virgin olive oil.

½ cup blanched raw almonds.

4 cloves garlic.

Juice of 1 lemon.

2 Stalks celery

Method

Rinse leaves and add to large bowl. Cube avocado, rinse raspberries

then add to bowl. Roughly break walnuts and add along with pine

nuts. Puree dressing ingredients until smooth & creamy.

Dress salad and loosely toss. Serve & enjoy.

Pomegranate & Red Cabbage Juice

1 pomegranate

2 apples.

2 cups red grapes.

¼ of a red cabbage.

Method

Half the pomegranate and juice using a citrus juicer. Run remainder of

Ingredients through a centrifugal juicer, combine both juices and

sieve excess foam for desired smoothness. Serve & enjoy.

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Mango & Pear Salad

*Use organic where possible*

Mixed leaf (of choice).

1 mango, peeled & chopped.

1 pear, peeled & chopped.

½ cup of pomegranate seeds.

¼ cup of almonds (or nuts of choice).

Dressing

1 Cup cold pressed extra virgin olive oil.

1/2 cup blanched raw almonds.

4 cloves garlic.

Juice of 1 lemon.

2 stalks celery

Method

Rinse leafs, add to large bowl, chop the mango & pear, and extract seeds

from pomegranate before adding to bowl. Puree dressing ingredients

until smooth & creamy. Dress salad and loosely toss. Serve & enjoy.

74


Generative Trance Meditation

Weekend Residential Retreat 2014

Friday (evening) 6th June - Sunday (4.00pm) 8th June

How to break the cycle of struggle!

“ 3 Massive Mistakes Professional People make that keep them feeling, overwhelmed,

disatisfied with life, overworked and heading for burnout”

This high quality Residential Weekend Retreat is only £349

no hidden extra’s, everything is taken care of!

(£300 with Early Bird Booking Discount of £49.00)

Avril Gill - 07701 096006

Web: www.newlandspersonaldevelopment.com

Email: Avrilgill@newlandspersonaldevelopment.com

See Your

Business

Gluten free

soy free

vegan

Available in

Waitrose and Booths

www.DeesWholefoods.co.uk

Here

Contact us for details

advertising@freshvegan.eu

76


Connecting vegan chefs worldwide

www.facebook,com/theveganchefnetwork

“Organic, sculptural Silver, Gold

and gemstone jewellery

inspired by the Sea”

enquiries@makinjewellery.com

www.makinjewellery.com

77


There has been a lot of talk about this new

vegan product in the UK vegan forums and

facebook pages as not only is there a new

burger and sausage manufacturer branching

out to more mainstream

supermarkets in the

UK, but the packaging

very proudly states

vegan, which is a first in

the supermarkets, just

fantastic.

Dee has been making

these burgers and

sausages since 2007 and

has a long list of awards to

her name as well as support and funding from

“The Dragon’s Den” in Ireland in 2010, proving

when you work hard and keep your focus you

will reach your goal. Dee is very passionate

about her product and brings a new unprocessed

product to the mainstream, changing

perceptions of a vegan product.

“They are a high protein product and we don’t

use any palm oil or fats really, the burgers are

targeted to people with dietary restrictions,

gluten, dairy, soy, and allergens. The

purity and wholesome ingredients are a big

attraction, they know they are simply what

is says on the tin, and they dress them up as

“they are

simply what

it says on the

tin”

they then wish at home. There is no hidden

flavourings ie yeast extracts, sugars, salt etc,

We simply toast the seeds that’s it!

Your reasons for starting this business

I create nutritious plant-based foods to

feed people, not just save animals. The

future of food and the future of this planet is

dependent on utilising the earth’s resources in

a sustainable and efficient manner. If the land

dedicated to growing crops for animal feed is

used to feed people there would be no world

hunger.

We already produce enough food to feed the

world but our crops are used to feed animals,

not people! It’s a crazy system. I want to help

more and more people to choose vegan food by

creating food that is not only 100% plant based,

but tastes great too!

This might help more farmers see that growing

crops for human consumption is a profitable

and valid method of farming and hopefully

helping them to move away from intensive dairy

and meat farming.

Dee’s supports sustainable

agriculture systems, our

peas are grown sustainably

in the North of France and

our seaweeds are harvested

organically from the clean

waters of the Atlantic Ocean

off the coast of Ireland.

More and more farmers

should be given the proper supports to grow

food organically and sustainably as this is

where our food comes from! We need to go

back to making the farmer number one!

Your background, catering or something else?

I studied food science and nutrition in university

and became acutely aware of the additives

and artificial ingredients that were present in

our foodstuffs. I began learning more and

more about natural wholefood ingredients like

wholegrains, fresh vegetables, nuts and seeds.

I set myself a challenge to make the ultimate

convenience food, a burger, super healthy.

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I created Dee’s Organic Omega Burger

with brown rice, millet, sunflower seeds,

hempseeds, broccoli, carrots and spices and

set about selling this burger at local farmer’s

markets.

The result was everybody loved them. I quit

my job, developed packaging and started to

sell into supermarkets

How has it been to get this off the ground?

I did my first farmer’s market on a wet and

windy day in Skibbereen way back in 2008 –

tip, if you want to work at a farmer’s market,

start in the Summertime, don’t wait until

November!

I had an appearance on Dragon’s Den in 2010

and we have grown quickly since then. People

are becoming aware of the health benefits of

vegan food.

Customers are now caring about whether their

meat-based food is free-range, organic etc. I

think it is a very fine line between caring about

animal welfare and moving to a stage where

you don’t eat animals at all!

Society is at that stage now, and I firmly believe

the majority of people will be vegan in 50

years time. It has to be driven by customers

or nothing will change. Meat-eating, in my

opinion, will not be socially acceptable in a few

years time.

Where are the products made?

We make all of our products in West Cork,

Ireland

What do they retail for and where are they

available?

The range retails at £3.49 we are currently

stocked in Booths in Northwest UK and will

be launching in Waitrose mid-March. We are

available online from Goodness Direct.

For more info visit Dees website

www.DeesWholefoods.co.uk

81


A world where all beings on Earth -

people AND animals co-exist in peace

and harmony, where no human causes

any animal pain and suffering, where no

animal is being abused, tortured, exploited,

killed, and processed for peoples’ food

or merchandise. We see a world where

people cherish and preserve nature, and

where appreciation for what our planet

offers to us triumphs once and for all over

greed and destruction.

We may not see that day in our lifetime

but inside we know this revolution will take

place. One day all animals will be granted

the fundamental right of life and it will be

the dawn of a truly golden era for this

planet and for human kind, we just know it.

We are not a secret group of superior

people, we want to be an inspiration to

Vegans, aspiring Vegans, Vegetarians and

even carnivores with an open mind and

an open heart, and of course to Animal

Advocates as well. If people can change,

the world can change too. We share

information, support each other and we

have a mutual goal: Spreading the seeds

of Vegan lifestyle and growing it from a

sometimes ridiculed minority to a huge

movement, healing our planet and human

kind.

All Tea Bags for this Serenity Tea Card

Series are purchased from a vendor whose

profits are sent to help Tibetan educational

projects and orphanages.

The Seeds we are offering in our Seed

Envelopes program are GMO free, they are

not ever treated with pesticide or fungicide.

They are chemical-free, just the way

Nature intended!

Contact: susan@tcisgifts.com

Blog: www.WelcomeToPlanetVegan.com

Facebook: groups/WelcomeToPlanetVegan

83


The Bean Inn

84

Cornwall Uk


The Bean Inn

The Bean inn, in Carbis Bay, is situated just

outside St.Ives, and is somewhere we had

never been in the 4 years we had lived in

Cornwall, thinking it was just the B&B dining

room.

The Bean Inn and Coast B&B are four friends

who came together to create a vegetarian/

vegan bed and breakfast and a restaurant for

guests, locals and tourists. Paula and Kate are

responsible for the food appearing from the

kitchen.

much risotto and lasagne you can eat”.

In the early days Paula learnt by keenly

watching Masterchef and practising

constantly to create the food they are now

deservedly well known for.

The entrance is a lovely welcoming, almost

tropical, garden pathway. The door into the

restaurant opens into a welcoming space

with little intriguing touches in nooks and

crannys, with lovely art on the walls

The Bean Inn started in 2003 as a cafe

during the day time and as Paula explained,

“there was really nowhere for vegetarians

and vegans to eat other than the usual veggie

lasagne and risotto, and there is only so

We arrived at dusk (just as the evenings were

starting to become lighter), the candles were

lit and the soft lighting creating an inviting

glow with a warmth you would expect in your

own home.

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I like places like this, as it is so important to

feel relaxed whilst you are eating.

The Bean Inn is a warm, cosy, welcoming

friendly restaurant with comfortable chairs

(a big bug bear of mine in restaurants),

you should be comfortable when you are

spending time and money in a restaurant.

Using local produce from St.Ives and

the weekly farmers market (on every

Thursday) Paula and Kate create comforting,

imaginative food and have a wide variety of

choices on their menu which changes weekly.

Consisting of 5 starters and 5 mains (there

was a clear choice of vegan options and all

the dishes could be adapted), Ron had the

sweet potato wedges served with a rocket and

pumpkin seed salad with fiery harissa, which

on the menu had halloumi, but was replaced

with smoked tofu, a delicious light starter.

I opted for the avocado puy lentil and

walnut salad with balsamic roasted beetroot

dressing topped with rocket and edible

flowers, delicious! and the toasted walnuts

came through to compliment the lentils and

dressing.

The main was equally delicious with Ron

having the stuffed potato cakes with pea

curry and tarka Dahl, it looked and tasted

delicious but unfortunately potatoes are not

for me or I would have had this.

I opted for the dish Ron originally wanted

to have, and I was so glad I had, Mushroom

ragu with posh mash and vegetables, rich,

smooth velvety sauce with porcini, forrestier

88


and Portobello mushrooms accompanied

with truffle mash and celeriac and no

heaviness at all. The sauce combined with

port and wine was very good indeed.

Ron’s dish was beautifully presented and

very light, fluffy soft potato with the pea

curry inside the centre of the mash, the

outside was crisp which added texture to the

dish.

Ron and I don’t eat 3 courses when we go out

but as this was for the purposes of a review

we had to try didn’t we, didn’t we?

This would be my only criticism of the menu,

the desserts were a bit on the heavy side after

a hearty meal, but our choices did not detract

from the quality of the desserts.

The chockerbocker glory (as you can see)

was a large dessert, but it was incredibly

chocolaty with vegan ice cream served

instead of the Cornish ice cream.

Ron opted for the pancakes and pineapple,

which judging by his attempt to spoon every

last morsel from the surface of the dish, went

down equally well.

Kate and Paula both came to say hello

afterwards and we really felt the warmth and

love they have for what they do here, really

lovely ladies and Paula is someone I could

have sat and chatted to all evening.

Paula also explained that they have looked

into the wines they sell to so as to include

Vegan wines.

89


They have built a relationship with a great local

supplier who is able to offer them a wonderful

choice.

So you can be guaranteed to have vegan wine to

accompany your meal.

We had a lovely meal and would highly

recommend the Bean Inn to anyone coming to

Cornwall.

Carbis Bay is literally minutes outside St.Ives

and has its own train station so if you are

staying in St.Ives it is very easy to get to and a

very prominent position on the main road as

you drive towards St Ives Bay.

Cornwall is very good for vegan and vegetarian

food as so many people here are compassionate

conscious eaters.

The Bean Inn is a lovely treat for an evening

meal whether you are on holiday or looking to

treat yourself to a relaxed evening out.

It is definitely a place we will revisit for those

special little evening treats.

A big thank you to Paula and Kate, and

Stephanie our lovely waitress who made sure we

had a great night.

Paula and Kate have also produced a funky

recipe book called Yum.

www.thebeaninn.co.uk

Jacqui Deoir

Editor

90


“Glamping”

in Cornwall in the UK

92


The rise in “Glamping” holidays, or luxury

camping, is now found all over Europe, and growing

steadily in the UK. Fresh Vegan magazine decided

to experience this growing phenomenon and how it

fits with a vegan lifestyle.

Being vegan and going on holiday can be a bit of a

nightmare, so we thought we would look into some

alternative ideas for all you travelling vegans from

all over the world. Where do you go in the UK?

Well one of the most popular destinations in the

93


UK is Cornwall which is really similar to my native

homeland of Fife in Scotland. So I have been looking

at unique places to stay with self catering and plenty

of access to great food.

Bosverbas glamping site, in Cornwall, sits between

Penzance and Falmouth and just outside Praa Sands,

a popular destination for the beach, where you can

surf, swim and sunbathe. Your friendly hosts are

Angela and Bob who took over the site last year and

have worked hard to bring what was an ordinary

campsite up to a luxury experience.

We were invited to stay in the newly placed Shepherds

huts which are just stunning and beautifully

decorated and kitted out, in a tranquil beautiful

94


location with great views over the sea and all within

easy walking distance.

We headed across to Bosverbas very excited at the

prospect of staying in one of the beautiful Shepherds

huts. On arrival there is an office for people to

check in and the Shepherd huts are clearly visible

nearby with parking next to the hut,making it easy

for unloading. There is a large walk in en-suite to

the rear of the hut which is beautifully finished to a

very high standard, spotlessly clean with all modern

fittings, hairdryer, toilet, washbasin, spacious shower

with a large shower head and great water pressure.

The bathroom light comes on automatically as you

95


enter this luxurious bathroom. Towels are provided

as is shampoo, conditioner and body wash, but best to

take your own as they may not be Vegan.

The Shepherds hut itself is beautifully kitted out

with everything you would need for your stay, a

combination oven/microwave and a 2 ringed hob, a

kettle and all the kitchen utensils you would require

for cooking, with, spatula’s, knives, cutlery, graters,

wine glasses, champagne flutes! I mean everything,.

Angela has gone through this very well indeed and I

am sure if there was anything you needed she would

get it for you as she is very accommodating and eager

to make your stay memorable.

The Shepherds hut we stayed in was fitted with a

comfortable double bed, lovely little touches such as

the led lights above for reading before you go to sleep,

and a digital radio. There is a small portable folding

table and a table and 2 chairs for dining.

Outside is equipped with a table and 2 chairs plus a

barbeque (they even provide you with charcoal and

lighters to get you started) to get you in the holiday

mood. Angela will also ask you when you book if you

are vegetarian or vegan so that she can tailor your

welcome pack, which will be ready for you on your

arrival.

Everything you need for a great holiday is provided in

these beautiful and extremely comfortable Shepherd

huts. We loved our experience and would highly

recommend this as a unique holiday place to stay.

Visit the website: www.bosverbas.com

96


Below are some suitable local cafes and

restaurants as well as the quaint little coastal

village Porthleven just 10 minutes drive away,

where we had ordered a vegan pizza, watched

them prepare, whilst we chose a bottle of wine

and some olives to go with our pizza back at the

hut!

There are more restaurants and cafes in

Porthleven but you will need to tell them ahead

of time that you are vegan where they would be

happy to help. Summer in Cornwall is extremely

busy and they may need a bit of notice, but

you will find that vegans are well catered for

generally.

The Corner Deli

Porthleven deli serving Pizza on Friday

evenings. You must book during the Summer

season http://thecornerdeli.co.uk/

Cornish Food Market

for deliveries ordered on-line

http://www.cornishfoodmarket.co.uk/

More places to buy food locally featured in Issue

2 of Fresh Vegan Magazine.

Trevelyan farm

just off the road on the road from Bosverbas to

Marazion/Penzance, local organic fruit & veg

shop with small wholefoods shop

The Granary shop,

Causeway Head, Penzance. A whole foods shop

selling all your need plus organic local vegetables

Archie Browns

Really large whole foods shop selling all you

would need also but more expensive

Restaurants:

Penzance Archie Browns

vegetarian/vegan cafe with Friday night evening

meals starting 18th July and open for breakfast

and lunch

Johnny’s of Hayle

Vegetarian/vegan cafe for breakfasts and lunch

Wildebeest

100% vegan cafe in Falmouth

Pea Souk cafe selling vegetarian and vegan food

with themed monthly evenings first weekend of

the month.

97


98

“Sweet dreams are

made of this”

by Emily Wilkinson


Banoffee Cheesecake Recipe

Ingredients

For the crust:

1 packet (250g) Lotus (Speculoos) biscuits

1/2 cup (c.90g) vegan butter (e.g. Pure)

For the filling:

1 tub (225g) vegan cream cheese (e.g. Tofutti)

1 package (300g) silken tofu

1/2 jar (180g) Lotus spread

1/2 cup (c.60g) coconut oil

1/2 teaspoon salt

1/2 cup (c.75g) golden syrup

(or a syrup of your choosing)

1/2 teaspoon vanilla extract

Splash of non-dairy milk

Squeeze of lemon juice

For the topping:

2-3 bananas

Juice of 1 lemon

For the toffee sauce:

1 carton coconut cream

1 cup dark brown sugar

1 tsp vanilla

Pinch of salt

Springform tin or other

Instructions:

First, make the base:

Melt the butter on a low heat. Crush the Lotus biscuits in a food

processor or by hand. Mix the crushed biscuits into the butter.

Once the base is thoroughly mixed, tip out the mixture into your

springform tin. Press the mixture down so it makes a tightly packed

and even base

Then, the filling:

Melt the coconut oil, if necessary, over a low heat.

Add all the filling ingredients except the coconut oil to a food

processor.

Blend at a high speed until smooth and thick, then add in the

coconut oil, blending at a lower speed.

Test the mixture; add more Lotus spread, lemon or syrup if you

prefer, once you’re satisfied with it, pour the mixture on top of the

base. Refrigerate for 8+ hours to set

Now the toffee sauce:

Heat the sugar and coconut cream until boiling.

Simmer for around 10 minutes, if the consistency is very thin, bring

up to the boil a few more times (simmering in between)Take off the

heat, and pour into a jug for later use.

Finally, the decoration:

Slice the bananas thinly and toss in lemon juice (this will prevent

browning), once the cheesecake has fully set, place the banana

slices carefully on top.

Add a drizzle of the toffee sauce and serve immediately. Eat in

copious amounts.

Emily Wilkinson is a vegan blogger

and lifestyle coach living in Scotland.

For more, see.......... www.veganlass.tumblr.com

99


The consciously

consuming vegan

an unhealthy place. I ate a mostly

processed diet and really didn’t

think too much about what I was

putting into my mouth! Until things

reached a point where I really

had to make some changes. And

this is when I walked the pathway

towards conscious eating, leaving

vegetarianism behind, becoming

vegan and exploring raw.

time…. You get the picture. I also

had ultrasound scans that showed

that my ovaries were swamped with

cysts.

At this point I was really lost for a

solution and was told that: I would

find it really difficult to lose weight,

and that whatever I ate would

probably be stored as fat;

100

Don’t you just love all these labels?

Vegetarian, pescetarian, fruitarian,

vegan, raw, SAD, gluten-free.....

oh it drives me crazy! But in a

way I love them too as they have

provided me with an understanding

of my pathway to conscious

eating, a pathway towards

health, stepping stones if

you like.

I truly believe that I eat

‘normally’, that my diet is

‘healthy’ and not a label –

currently that means that

my diet is high in raw foods,

wholly nutritious, mostly plant

based and I squeeze as many juices

and smoothies into that formula as

I can. I am not sure if you would

truly label that as ‘Vegan’ or ‘Raw’

but those labels do help with a bit of

positioning.

I find it difficult to wear a label

because I know from my own

life experience that you can be a

vibrantly healthy meat eater who is

thoroughly conscious about where

their foods come from and eat a

diet that is healthy and vibrant,

organic and locally sourced etc. It

is also possible to be an incredibly

unhealthy vegetarian, or vegan, and

eat lots of processed microwaved

meals that as long as there is no

meat in them – great, it’s on the

plate.

I know because I was once there. I

was once a vegetarian who did not

eat consciously: the overall sum

of my lifestyle choices left me in

The Unconscious Vegetarian

I had been a vegetarian (well, a

pescetarian really) since the age

of 20, so considered myself pretty

healthy, as I wasn’t eating meat.

The truth is, though, that I was

eating ANYTHING that wasn’t meat.

Now listen up – I wasn’t eating

everything in sight or ordering takeouts

every five minutes. Far from

it. Specifically, I just wasn’t making

conscious food choices. Not meat?

Great! I was eating it.

The weight slowly piled on. I was

eating a ‘normal’ diet, but making

poor food choices. Portion control

was probably an issue and I had a

rich, dairy-filled diet that included

lots of boozy nights out with

friends and late nights working or

socializing. As a result, by my early

30s my weight was out of control.

“Why I’m not

vegetarian anymore?”

My PCOS (Polycystic Ovarian

Syndrome) was also out of control

– I was still focusing so much on

my career, I didn’t really focus on

anything else. I had lost sight of ME.

I was truly a vegetarian by this

point – although I hadn’t even

considered that giving up dairy

should ever be something that I

could or would or should consider.

Living with disease - PCOS

Suffering with chronic disease was

hellish: when my disease, and lack

of general health, was at its peak,

so was my weight. I had many of

the symptoms of PCOS: excess

and rapid weight gain; difficulty

in losing weight; fatigue; anxiety

and mood swings; ease in putting

on weight; hormone imbalance;

insulin resistance; hair thinning;

miscarriages; chronic heavy periods;

flash bleeding; periods that would

last for more than five weeks at a

I needed to lose weight to break

the insulin/weight gain cycle; I was

told to ‘eat less pies’ (even though

I wasn’t eating the pies!) Basically,

the nutrition advice I got was

awful. I had two options: continue

with a course of drugs that were

making me VERY unwell, or have a

hysterectomy.

There was no way that I wanted

a hysterectomy, and I was feeling

very ill, still taking all the drugs, so I

just stopped taking them. Why swap

one set of hideous symptoms for

another? In fact, I wasn’t swapping

them. I was just ADDING to my

PCOS symptoms, as they didn’t ever

go away!

At this point I had no solution. And

I had no idea that my life was about

to turn around. I healed my body

naturally – I now do not

have PCOS and I avoided

all medical interventions –

including surgery to remove

my womb and heavy drugs.

I am now a ‘Raw Foods

Educator’ – I have written

books about raw, I teach

about cleansing the body

with juicing and raw foods

and run retreats all about

detoxing, raw foods and moving

the body: Raw Juice Camp is the

first and only raw vegan military

bootcamp that provides a very

holistic approach to getting healthy.

If anyone had told me five years ago

that this is what I would be doing

with my life I would have cracked up

laughing!

Becoming a Conscious Eater and

Waking up to Veganism

I moved along the pathway by

taking my first steps into juicing

quite by accident. I was given a

wonderful book – Jason Vales 7bs

in 7 days – which eventually led me

to attending one of Jasons retreats.

I had the mindset that because of

my PCOS the normal symptoms of

a detox would not apply to me – as

I had been very well coached into

believing that it would be difficult

or near impossible for me to lose

any weight whatever ‘diet’ I was on.


And I believed it. It was amazing

that cleansing my body for a week

with juices felt truly awesome –

and I lost 10lbs! For me this was

an incredible moment – it really

impacted me – what I had been told

about my potential to lose weight

wasn’t true. This was unbelievable

news! More than the weight loss

I had no idea how much my body

was already healing and how things

would unravel.

Going Raw

Well that was the start of my

journey into raw. I juiced myself

silly on and off for months and fell

in love with all the flavours and of

course the results. I carried my

juicer everywhere. I lugged it across

London in a cool bag if I was on the

move. Wherever I went my juicer

went. I was juice fasting aswell as

juicing daily combined with eating

healthily. And over time my body

began to regain it’s balance. I didn’t

lose weight at a shocking rate – it

came away naturally and also it is

worth mentioning that at this point

I wasn’t ‘raw’ – just

instinctively making

better food choices.

Fizzy drinks went out of

my life aswell as most

dairy products. I was

becoming a consciously

consuming vegan.

It wasn’t enough for

me however I wanted

to understand what

pure eating was all

about. I wanted MORE

knowledge and I

explored my raw food

curiosities. I studied

human nutrition and

did spells of 100%

raw for Lent and for holidays. It

was incredible. I then committed

to doing 100% raw for a year (my

Raw365 project!) which was my

biggest learning curve! This was

when dairy foods left my life too.

My 100% raw for a year was

amazing – I did it as a ‘sponsored

diet’ – and in the main it was for

quite selfish reasons – I needed

robust diet police to keep me

focused! And it worked! I raised a

great deal of money for charity and

I gained my ‘healthy’ back.

A Consciously Consuming Vegan

VERY quickly my PCOS symptoms

began to slow down. I was noticing

changes. Periods were becoming

manageable and more regular, less

painful and my cycle eventually

settled. I had my full year of regular

cycles EVER at 40. E.V.E.R. I had no

idea what that was all about! I had

11 periods in one year. Not bad for

someone who sometimes had two

or three that could last more than a

month. It was unbelievable to me!

My weight was balancing and I was

feeling full of energy and feeling just

absolutely great!

These changes were not JUST as

a result of ‘eating less food’ I was

hyperflushing my system with high

levels of nutrition: I was detoxing

and allowing my body to heal. What

was great was that I did NOT go

on a crash diet!! It took me years

to lose the weight – and I am still

slowly losing more. I was just

healing at my own pace. Not bad is

it, considering I was told there was

no cure. I might have had my womb

removed at this point had I listened

to that advice.

I was becoming very aware about

where my food was coming from.

About the food industry and food

production.

Now I am very aware about what

I put in, and on, my body and

consciously choose the best food

options available to me in that

moment. I also don’t beat myself

up if sometimes I ‘get it wrong’. I

have truly become a consciously

consuming vegan, which for me also

includes not judging yourself, or

others.

What I did

I was so obsessed with how my

body was healing – I wanted to

share it ALL with everyone! I

bought juicers for friends, I made

raw cheesecakes for everyone, and

took raw chocolates to business

meetings. I was also bursting with

all the information that I had been

absorbing from my research and

my experience and sat down one

night and wrote my Raw7 book,

which I then piloted over several

months with a group of enthusiastic

volunteers. I think that was when

my business Explore Raw was really

born. I didn’t plan any of it. It was

just in me.

I am now a ‘Raw Foods Educator’,

I have written five books about raw,

I teach about cleansing the body

with juicing and raw foods and run

retreats all about detoxing, raw

foods and moving the body: Raw

Juice Camp

If anyone had told me five years ago

that this is what I would be doing

with my life I would have cracked up

laughing!

Medical Update

I have recently had ultrasound

scans that show that I have NO

CYSTS at all. Not even one or

two (to have one or two is quite

normal I am told). My ultrasound

scans show that my ovaries are as

‘clean as a whistle’.

My blood tests show

normal, if not super

fantastic, hormone

and insulin levels.

Medically speaking I

now show NO SIGNS OF

POLYCYSTIC OVARIES

OR POLYCYSTIC

OVARIAN SYNDROME. I

have allowed my body

to heal!

It is important for me

to share this as I am

often challenged on

my ‘healing myself’

strapline. Let me be

clear – it was ME that

made the changes to my lifestyle on

a level that allowed my body to heal

itself – by hyperflushing my system

with quality, natural, healing raw

foods, and leaving my unhealthy

vegetarian lifestyle behind.

How I help others

My professional career has given me

the experience and credentials to

be able to offer all of my knowledge

and support to others. I am not just

a ‘former fatty’ with a story’ I am

an experienced and enthusiastic raw

foods educator.

I am a trusted coach to many clients

who are looking to turn their health

around! I am also the author of five

eBooks, I teach detoxing, juicing

and raw and run my own private

events. This year I will be launching

Explore Raw Cookery School to

101


give students practical knowledge of how to create

awesome, healing raw foods that taste incredible. I also

partner with military trainers and yoga gurus to run

my own fitness holidays and retreats in Portugal. I still

do corporate work, as a freelance coach, trainer and

facilitator, and love the diversity that my portfolio brings

me.

Eat consciously. Have an open mind.

Start juicing. Explore Raw.

Download your FREE copy of Stephanie’s eBook One

Day Raw Detox – Raw24 at www.exploreraw.com

and sign up for news!

Special offer for FRESH VEGAN magazine readers

My message to you? Start your own story. Take

accountability for your own health.

a copy of Stephanie’s eBook Raw Amour – Recipes for

love for an amazing £2.99 (save 50%) by following the

link: http://tinyurl.com/pf7vbg3

Recipes Recipes Recipes Rec

Gourmet Raw Chinese

Stir Fry.

Ingredients – serves 2 as a main

course or 6 as a side dish

Ingredients for the stir fry:

2 cups enoki mushrooms

2 cups parsnip or courgette pasta

(spiralised on ribbon setting)

6 sugarsnap peas

½ green bell pepper

3 mushrooms (peeled)

½ small organic savoy cabbage

2 or 3 heads of broccoli

1 tbsp. sesame seeds

1 spring onion finely chopped

1 tspn. dried chilli flakes or 1 finely

chopped chilli

1/2 cup flat leafed parsley

Ingredients for the marinade:

1 cup raw (organic, untoasted)

sesame oil

3 tbsp. tamari or liquid aminos

2 tbsp. maple syrup or other liquid

sweetener

2 chopped garlic cloves

1 red chilli chopped (with seeds)

1 green chilli chopped (with seeds)

3 lemons – juiced

1 thumb ginger finely sliced or

grated

1 chopped spring onion

Topping:

1 tbsp. sesame seeds (untoasted)

1 cup walnuts – crushed into lumpy

chunks – not fine

1 cup finely chopped herbs – flat

leaf parsley works great

2 tbsp/ soaked goji berries (soaked

in coconut water for at least 3

hours)

1 cup alfalfa sprouts

Method:

Prepare the marinade: Finely slice

the ginger and chilies and put all

ingredients into a lidded cup. Shake

and keep in fridge until required.

Prepare the sir-fry: finely slice

all the ingredients lengthways

(except the onion chop finely,

the enoki mushrooms and the

ribbon noodles). If you don’t have

a sprialiser then you can make

noodles by using a vegetable

peeler or knife and finely slicing the

veggies lengthways.

Take your time while chopping and

place all ingredients in a large bowl.

Pour the marinade over the stir-fry

(you will need all of it) and leave to

settle for 30 minutes to two hours.

A great tip: Using a lidded bowl or a

food storer – make the stir fry in the

morning ready for the evening and

regularly shake the mix so that the

ingredients get a fine covering and a

good soaking.

The longer you soak the deeper

and richer the flavours become and

the softer the stir fry. The cabbage

and crunchy vegetables soften

and take on all the flavours of the

marinade and take on that ‘wok

fried’ texture…

When ready to serve stir in or

sprinkle with sesame seeds,

walnuts, herbs, alfalfa sprouts and

soaked goji berries.

102


Vanilla Rose Cheesecake.

Base

2 big cups pecan nuts (activated or

just raw is fine)

12 soft stoned medjool dates or dates

and prunes mixed

tablespoon cacao nibs

1/4 cup cacao butter/oil warmed

Filling

2 cups raw cashew nuts soaked in pure

water for at least two hours

3/4 cup agave, maple syrup or other

liquid pure sweetener

1/2 cup freshly squeezed lemon juice

2/3 – 1 cup coconut oil (warmed)

1 vanilla pod (or teaspoon powder)

1/3 – 1 cup pure filtered water – add

this slowly to get the right blend

Topping

Handful of edible rose petals

Teaspoon of vanilla powder

Teaspoon/drizzle of raw honey/agave/

maple syrup or other sweetener

How to

Using a food processor on the S blade

grind the nuts and add the other base

ingredients.

Add the oil last. Place in a spring form

,or other cheesecake, pan and leave

to set in the fridge for at least thirty

minutes.

In a high powered blender blend

the cashew nuts (do not use the

soak water) and slowly add all other

ingredients.

Do not use chilled water as this will

make your cheesecake filling go lumpy

(it will harden the coconut oil)

I suggest leaving the water until

last and add (room temperature

water) slowly to create a moveable

consistency that is not too runny.

You probably won’t need to use the full

cup. Once the filling is ‘lumpless’ and

smooth add to the base and leave to

set in the fridge for at least an hour.

When ready to serve, decorate with

the toppings.

Lasts up to 7 days in the fridge. Not

that I would know...…

Green Juice

This juice is so simple and refreshing

and it really is my favourite. Pure

class. Not heavy and perfect as part

of a detox.

Simply juice one yellow melon with

half a cucumber per person.

This recipe is part of my gorgeous

Raw Amour ebook – and for a very

special offer

Fresh Vegan readers can pick it

up for just £2.99 (regular price is

£5.99) with this link:

http://tinyurl.com/pf7vbg3

103


WILDEBEEST

Cornwalls FIRST

all Vegan Cafe

104


105


Fresh Vegan talks to Rose

from Wildebeest and then

gets to eat at Falmouths

first all Vegan Cafe

Josh is the Chef at Wildebeest and

Jacqui asked about his background.

Josh has been experimenting in the

kitchen since he was a kid, helping out with

family meals and picking up ideas from

cooking shows. He then got summer jobs

in pub kitchens from around the age of 15,

and worked in a variety of establishments

in Devon.

Later on, he was employed in a sushi

restaurant in London, so although he

has had no formal training, he’s picked

up a wide variety of skills and influences

along the way. Becoming a vegan also

encouraged him to experiment more, as

the choice of non-animal products really

inspires a chef to become more creative.

How did the journey towards Falmouth

start?

Josh and Rose previously lived in Brighton

for two years, and during that period Josh

set up Yumtum Sushi, a vegan sushi

stall. This was extremely well-received by

vegans and non-vegans alike, and fuelled

their desire to open a totally vegan café

bar.

After exhausting the Brighton lifestyle,

however, the couple decided to move

in search of a better way of life and the

opportunity to start a business together.

Why Falmouth?

Rose has some family in Cornwall and

went to the university in Falmouth, so has

strong ties with the area. Falmouth also

appealed to the couple because it’s a

diverse town with a strong community, lots

of students and is also a popular tourist

destination.

106


There was definitely a gap in the market

for a vegan establishment in the area, so

Falmouth was the ideal place for Josh and

Rose to open Wildebeest.

What is your favourite style of food to

prepare?

Although the menu features a lot of

Asian and Mexican-inspired food, Josh is

interested in any vegan cuisine as long as it

tastes good.

From the rustic simplicity of Italian and

Spanish fare to the complexity of molecular

gastronomy, he is always experimenting and

coming up with new, exciting dishes to put

on the menu at Wildebeest.

Rose loves to bake and has recently been

getting into raw desserts, so there are

always a variety of sweet treats available.

Where do you see yourselves in 5 years?

So far Wildebeest has been successful

in showing that there is a big gap in the

mainstream market for modern, exciting

vegan cuisine.

People want fresh, healthy dishes but vegan

food still has a bit of a dated reputation

(stuffed peppers, lentil casseroles etc). At

Wildebeest, Rose and Josh are making

veganism exciting and accessible to

everyone, with a small but ever-changing

menu using the freshest ingredients.

Eventually, if all goes well, they’d love

to open another Wildebeest or two, and

perhaps some other vegan businesses,

including an ice cream company, another

sushi company, and a festival food stall! So

fingers crossed you’ll be seeing a lot more

of Wildebeest in the future.

www.wildebeestcafe.com

www.facebook.com/wildebeestfalmouth

13 Arwenack Street,

Falmouth, Cornwall

TR113JD

01326 210602

107


Eating Out@

Wildebeest

with Jacqui Deoir

I was super excited when I found out there

was going to be a completely 100% vegan

restaurant opening up in Cornwall, it didn’t

matter it was a 40 minute drive away as we

will always travel for great food!

Wildebeest had only been opened for 10

days when we arrived bright and keen into

the restaurant and greeted by Rose the

owner alongside her partner Josh who is

the enthusiastic, inspired self taught chef.

Wildebeest is bright, vibrant and very

much the vision of the new wave of vegan

eateries we are lacking in Cornwall. This

is the future of catering in all areas I feel,

relaxed and a very open, clean fresh

approach that mirrors the keen eye for

detail in the food.

Josh is self taught and started his culinary

journey in Brighton with YumTum Sushi at

various locations in Brighton.

Cornwall was calling Rose and Josh as

the more laid back, slower life appealed to

them in contrast to the busy hectic and lack

of space Brighton.

We are so glad they decided to come to

Cornwall and I feel they will be the catalyst

for change for many of the vegan eateries

in the area.

There are blackboards with the drinks,

daily food changes and a large blackboard

for people to write their comments on.

I started with an organic cocktail which is

something I only have at Christmas and

had 2 of my favourite, Cosmopolitan to

start please!

So much choice to have and I was excited

as I knew we could have anything on such

a refreshing menu,

we chose our starters, I had the hoisin

seitan and cucumber rolls with radish

and sesame seeds and a swipe of hoisin

sauce, (Josh made the seitan himself and

indeed everything you see on the menu is

homemade by Josh).

108

Cosmopolitan to start please!

Ron had the muhammara, carrot hummus

and beetroot pesto served with homemade

bread, another great dish, light and a tease

of what was to come.


Muhammara, carrot hummus

and beetroot pesto served with homemade bread,

Hoisin seitan and cucumber rolls

with radish and sesame seeds and a swipe of hoisin sauce.

109


Beetroot gnocchi with seasonal purple sprouting broccoli

110

“we both wanted the Laksa as I love my noodles”


Raw blueberry cheesecake with coconut cream

I had to go look up muhammara as it’s one I did not know,

it is a roasted pepper dip originating from Syria and found

in Levantine and Turkish cuisine, it was delicious and I

could have eaten both starters.

To follow we both wanted the Laksa as I love my noodles

but we each wanted to try something different from the

menu.

The beetroot gnocchi with seasonal purple sprouting

broccoli was my second choice, (root vegetable gnocchi

consistency is not easy to get right), I enjoyed it but felt it

was not his best dish and the portion was a little too big

for me.

We were both really impressed and having been in

catering myself for over 2 decades and coming from a

foodie family I really feel that Josh is a Chef to watch out

for in the future.

Next the Dessert; although we were full we still wanted

to try a dessert as they all sounded so light and a

lovely finish to the meal. I ordered the raw blueberry

cheesecake with coconut cream and it was delicious!

In the meantime I ordered an espresso martini as I love

them, but I should have asked for it to be decaff as

caffeine just spins me out! ah well too much excitement.

Anyone eating at Wildebeest, whether you are vegan,

vegetarian, flexitarian or indeed a meat eater, could eat

breakfast lunch or dinner here happily.

We have eaten here for breakfast lunch and dinner and

the only menu that is different is the breakfast one as

the lunch and dinner carries over and changes are made

when they sell out of any given dish.

They offer takeaway and everything is made by Josh,

from the bread to the granola at breakfast, the seitan, to

the beans Ron had for his breakfast (no tinned baked

beans here) and the handmade tortilla both blue and

regular.

Wildebeest is definitely worth a trip and a extremely

reasonably priced food experience especially given its

central location in Falmouth.

A big thank you to Rose and Josh.

www.wildebeestcafe.com

www.facebook.com/wildebeestfalmouth

13 Arwenack Street,

Falmouth, Cornwall

TR113JD

01326 210602

111


Polenta

with leeks, pesto, aubergine and tomato

Serves 4

You will need

One aubergine

15 sundried tomatoes

Large bunch of basil

One leek

½ a lemon, juiced

Six whole peeled cloves of garlic

150g cashew nuts

150ml extra virgin olive oil

Six good-sized tomatoes

Two white onions

50g sunflower spread

Around 150g polenta

One litre of vegetable stock

One banana shallot

2tbsp red wine vinegar

Olive oil for frying etc

Salt and pepper

To make the polenta

Bring vegetable stock to the boil,

add half of the garlic cloves, simmer

for 10 minutes then blend with hand

blender. In a slow trickle, add the

polenta to the stock whilst whisking well

until mixture has thickened.

Stir continuously with a wooden spoon

on a medium heat, ensuring it does not

stick to bottom, until polenta pulls away

from edges of the pan (if using instant

polenta, this should take approximately

10 minutes, if traditional this should take

approximately 45 minutes).

112

Pour out mixture into a suitable, squareedged

container, smooth out flat and

knock out air bubbles as quickly as

possible, allow to cool completely.

Then turn out the cooled polenta block

onto chopping board and cut into large

cubes.

To make the tomato sauce Plunge

tomatoes into boiling water for 30

seconds, remove the tomato skins and

seeds, then puree remaining tomato

flesh, add this to a hot pan and reduce

until thick and sweet, pass through a

sieve into food processor. Slice onions,

fry in a little olive oil on low heat until

soft and transparent.

Add fried onions to tomato puree, and

blend until smooth, add the sunflower

spread and blend again. Season to

taste. Soak sundried tomatoes in hot

water for 20 minutes, then squeeze out

liquid into bowl and put liquid to one

side.

Slice aubergine into ½ inch thick slices,

brush with olive oil and chargrill on

griddle. Flip over, pressing out the

moisture, then once chargrilled on both

sides remove from heat, cool and cut

into rough chunks.

Roughly chop sundried tomatoes and

mix with aubergine chunks, then add

small handful of torn basil leaves. Place

mix to one side until ready to serve.

Slice leek into rounds and fry on both

sides in a little olive oil until just turning

brown, taking care to keep them in one

piece.

Place cooked leeks into an ovenproof

dish with liquid from sundried tomatoes,

place in preheated oven and cook for

around 20 minutes at 170 degrees

celsius.

Make pesto by blending the cashew

nuts, lemon juice, the remaining bunch

of basil and half of the garlic cloves in

food processor. Once smooth, add the

extra virgin olive oil and seasoning to

taste, then pulse again.

Make the pickled shallots by finely

dicing the banana shallot, then place

it in a small bowl and mix with a good

pinch of salt. Rub salt into diced shallot

with your fingers, then add red wine

vinegar and stir.

Coat polenta cubes in a little more

polenta on all sides, then shallow fry in

olive oil on a medium heat until all sides

are golden and crispy. Heat tomato

sauce in small saucepan until ready to

serve.

Assemble all components on plate,

garnishing with pickled shallots. Drizzle

with extra virgin olive oil and serve.


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