FRESH VEGAN Issue 2

freshview

Issue 2 we travel further afield to Prague, seeing the first traditional Chez Republic vegan restaurant serving traditional home cooked inspired food. Sweden and Ayurveda is in this issue with the most amazing lady creating wonderful food from age old recipes and techniques and incorporating raw into this way of creating healthy natural recipes to enjoy. We have a talented new Vegan Chef from Edinburgh cooking in a traditional hotel restaurant creating monthly vegan fine dining nights, Ryan Walker is inspiring the North! UK’s first fully licensed sustainable Seaweed company from Cornwall talking about how it all started, how they harvest and dry the seaweed that we use to create recipes and how to use seaweed in your diet. We celebrate 70 years of the Vegan Society and how they plan to celebrate, what changes they have seen, and the new surge of interest in veganism. Salads and juices from an Australian company who travel all over UK doing the festivals, and articles on being vegan in Germany and how this is growing in Europe! Street food, for vegans from Scotland to Brighton. We talk to a local organic farmer and shop owner in Cornwall and discuss seasonal local foods and how this is working in the UK without soil association approval. Demuths cookery school is known the world over and we talk to Rachel, the owner and founder about the rise in vegan cooking classes and she shares a seasonal recipe with you. A feature on where to go, eat and sleep in Cornwall and over 30 recipes from our contributors to share with you and more, much, much more….

FRESH VEGAN

Issue 2 March 2014

£1.95 $3.05 €2.49 Euros

Prague

Sweden

Cornwall

Edinburgh

Day Radley

private Chef

Street Food

Vegan food magazine

for the UK and Europe

Page 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

Welcome to our second issue

of Fresh Vegan Magazine, it has been

three months in the making and we are

proud of our hard work and really hope

that you love what we are doing.

The feedback from the first issue has been amazing, with

people emailing to say what a fantastic magazine and how much it has

been needed in the UK and Europe.

“A well put together read, some lovely recipes and reviews”

“Loving the magazine, so slick and beautifully laid out. It’s a credit to your

hard work, just what the vegan community needed”

“Wow it’s a brilliant magazine, I love it ! and I will be passing on to all my

like minded friends”

“Loads of ideas and recipes, went straight into the kitchen after reading,

Thank you”

With the magazine proving to be incredibly popular it confirms our

vision for a more connected and compassionate Vegan Food Magazine,

featuring all of the UK and Europe, not just high profile Chefs, Restaraunts &

food writers, has been the right way to go.

Whilst every effort is made to provide

our readers with accurate and authentic

content, Fresh Vegan Magazine may

not be held responsible for any errors in

content or recipes.

All content is copyrighted to either Fresh

Vegan Magazine or to the Contributors

whose work it originally and has been

provided with the permission of the

contributors to be include in this issue.

No part of this magazine may be used or

reproduced without written permission of

the publisher, Fresh Vegan Publishing.

© fresh vegan/fresh view magazine 2014

We continue with new, creative, and talented caterers from all over the UK

and Europe and we celebrate the growing Vegan market in both catering,

and fantastic new festivals that are appearing all over Europe. This issue

has seen us, here in Cornwall (the south west of the UK), suffer some terrible

flooding and storms that will affect the costs of food production throughout the

UK. Read the interview from a small independent food producer in the article

“Food to Plate” by Ron Fairfield and get the inside story.

We have over 10,000 readers and growing

day by day. We are often asked “where can I buy a printed copy?”, for now

we feel that a digital download copy will stay with our readers for longer than a

paper version that will end up in landfill. We are looking into a printed version,

in the meantime support us by purchasing your download and help us grow

and realise our longterm vision.

We promised that the first 4 issues would be free, this is still the case

and you will be able to read each one online in the form of a flipbook on our

website. All downloads, including back issues, can be purchased from our

website at £3.95. We will now be going bi-monthly after the next issue, and

eventually monthly, so watch out for news.

A really big thank you, to you, our amazing readers.

Jacqui Deoir

GET IN TOUCH ..Tell us what you think and what you would like to see in Fresh Vegan Magazine

Page 2


i nside spring

March - April 2014

Vegan Cornwall

Day Radley

Private Chef

Seaweed

Cornish Seaweed Company

Visiting Cornwall, find some of the

little gems to visit whilst eating,

staying or shopping for Vegan

goodies

Demuths

Cookery School

Day is featured on our front cover

and provides great recipes for the

next three months.

LoVeg - Prague

the exciting world of food from the

sea off the Cornish Coast

... and much more

Fancy brushing up on those kitchen

skills? or maybe Vegan friends

visiting? We interview Rachel

Demuth.

Vegan Society

Interview

The Vegan Society celebrates it’s

70th anniversary in 2014 so Fresh

Vegan Magazine gets the low down

on its history and future

Competitions

visiting Prague then this is a place

you must not miss, eating with

some amazing City views over

Prague. An experience to savour

Festivals

Important Diary dates for the coming

months.

Front Cover Image

Leek Latkes

used with kind permission

from the amazing Private

Chef Day Radley who’s

wonderful recipes may be

found inside this issue of

Fresh Vegan Magazine.

www.inradleyskitchen.com.

Page 3


70th Veganniversary

History

The Vegan Society, the world’s first, was born in

November 1944 - after a lengthy gestation. As early as

1909 the ethics of consuming dairy products were hotly

debated within the vegetarian movement.

In August 1944, Elsie Shrigley and Donald Watson (a

conscientious objector later to be acclaimed as the

Vegan Society’s Founder) agreed the desirability of

coordinating ‘non-dairy vegetarians’; despite opposition

from prominent vegetarians unwilling to even consider

adopting a diet free of all animal products.

In November, Donald organised a London meeting of

six like-minded ‘non-dairy vegetarians’ at which it was

decided to form a new society and adopt a new name to

describe themselves - vegan derived from Vegetarian.

It was a Sunday, with sunshine, and a blue sky,

an auspicious day for the birth of an idealistic new

movement.

Today

The Society’s strength is its membership. Countless

thousands of people have benefited from joining the

Society - initially, with advice and support to help with

the transition to a vegan diet, through to help with

more practical issues finding non-animal products

and maintaining a vegan lifestyle within a largely

unsympathetic society.

Once their veganism has become established, many

members continue their membership to support the

Society’s work persuading more people to go vegan

(for the benefit of people, animals and the environment)

and to encourage manufacturers to make more veganfriendly

goods.

Today, the Society remains as determined as ever to

promote vegan lifestyles - that is, ways of living that

seek to exclude, as far as is possible and practical, all

forms of exploitation of animals for food, clothing or any

other purpose. With your help, veganism will soon be

accepted and understood across the globe.

Ultimately, the use of animal products (such as meat,

dairy, eggs, leather and wool) will be viewed as an

inhumane and unsustainable practice from a much less

enlightened age.

www.vegansociety.com

Page 4


Fresh Vegan Interviews

Samantha Calvert from

the Vegan Society

Q1: Hi Sam, this is a very exciting

year (2014) for the Vegan Society,

how do you plan to celebrate?

A. The Vegan Society is planning

to celebrate the 70th anniversary of

its founding in 1944 with a year of

celebrations and fundraising starting

on 1 November 1944. The Society

aims to raise £70,000 towards its

important educational work during

the year. As part of this VegfestUK

has generously made The Vegan

Society its nominated charity at

Vegfest London in September

2014 where the Society will take

centre stage in talks, cookery

demonstrations and gate

collections. The Society will also

be launching a major public

campaign to draw attention to

the benefits of veganism.

Q2: How has the Vegan Society

changed in it’s mission, if at all?

A. The Vegan Society’s core mission

to promote the vegan diet and

lifestyle and to support people who

are or wish to be vegan remains

unchanged.

However, in the last twelve months

there have been some changes in

the emphasis of the work and where

resources are apportioned as well as

a change of approach to the work.

The Society is directing its

limited resources to supplying

more information online with the

development of a new website and to

contacting members and supporters

more often using e-newsletters and

social media.

The Society has also undergone a

visual identity redesign to refresh

its brand. With the employment of a

Volunteer Co-ordinator the Society

plans to make more use of the varied

talents of members and supporters in

all aspects of its work. There is also a

greater focus on advocacy and policy

with the employment of a member of

staff who focuses on these issues.

In order to make veganism more

mainstream, demand and supply is

needed, as well as an understanding

on the part of service providers why

vegan diets are important.

Veganism is regarded as a

philosophical belief and matters from

a perspective that respects equality

and human rights. Better availability

of vegan products is achieved

through educating and influencing

caterers, dietitians, manufacturers,

better labelling - including our trusted

and growing sunflower trademark

logo displayed on vegan products

worldwide - and ultimately changes

in practice and policy that benefit

vegans, other animals and the

environment.

The Society is keen to reach out to

non-member vegans, vegetarians

and meat reducers to encourage and

support them in their journey towards

a full vegan lifestyle. It believes that

it is important to promote the positive

aspects of the vegan lifestyle and

to encourage rather than criticise

would-be vegans in their early steps

towards a more compassionate

lifestyle.

The Society has also set up an

advisory board of academics in a

range of fields who are able to assist

in advising the Society, work with the

Society at scientific and policy events

and share findings of their research

with a wider audience.

Q3: You must be very excited about

the new surge in interest in a Vegan

diet, how do you think that this

interest can be maintained and what

part will the Vegan Society play?

(sorry several questions).

A. The Vegan Society is greatly

encouraged by the increase in

interest in the vegan diet and

lifestyle. We have noted a substantial

increase in the number of people

signing up for the vegan pledge.

We have also seen an increase

in Google searches for the term

vegan, an increase in footfall at

vegan festivals, and increase in the

number of vegan recipes books

and a number of high profile people

becoming vegan.

We see veganism as poised to enter

the mainstream and to become more

widely accepted as happened with

vegetarianism in the 1980s. Forbes.

com has said that veganism is one

of the top food trends of 2013. The

popularity of food trends will ebb and

flow but once a diet becomes more

acceptable to mainstream society

it is permanently repositioned and

it should become more

accessible to everyone over

the next few years.

The Vegan Society hopes

to capitalise on this

interest in veganism by

becoming the first place

that prospective, new and

existing vegans look to for

online well-informed and

unbiased information and advice.

The Society is increasingly working in

partnership with other organisations

and companies related to diet,

health, equality, environment etc.,

and with policy and decision-makers

to influence the wider debate about

plant-based diets and alternatives

to the use of other animals in all

aspects of life. We must achieve

change at policy and institutional

level in order to embed veganism in

society. Ultimately, the UN ought to

be discussing these issues, as well

as the World Bank, FAO, WHO etc.

Q4: Is the new vegan interest more

health related do you think than the

original concerns over exploitation

of, and cruelty to, animals for food,

clothing and any other purpose?

A. In the UK vegans still tend to

follow a vegan lifestyle rather than

just a vegan diet. However, in the

US - where there is a great deal

of interest in veganism - it has

often been associated with health

concerns and ‘dietary veganism’ is

quite common.

We are also seeing a trend towards

part-time veganism such as the

diet outlined in the ‘Vegan Before 6’

Page 5


ook where a vegan diet is promoted

before 6pm but an omnivorous one

after 6pm. While this is not veganism

as The Vegan Society defines it, the

Society welcomes any reduction in

the consumption of animal products

in society as a whole: it all contributes

to a reduction in the suffering and

slaughter of animals.

Q5: The story about Beyonce wearing

a real fur collar whilst espousing a

Vegan dietary lifestyle has stirred

mixed emotions amongst Vegans.

Fresh Vegan Magazine espouses

an open encouragement, but non

vegan lifestyle as we became better

informed about veganism and were

able to afford to replace non-vegan

items of clothing or household items.

It is important that we do not

overwhelm prospective vegans with

the need to change every aspect of

their lifestyle overnight. This is not

to say that The Vegan Society is

changing its definition of veganism.

Veganism remains the attempt to live

without the use of all animal products

in all aspects of life.

However, we feel we won’t win

can do to promote veganism is to

challenge perceptions. Perceptions

of the food and perceptions of the

people. Vegan food is seen as

selecting from a limited range of

foods. It is seen as dull, unappetising

and even self-sacrificial by

omnivores.

We have to challenge the stereotypes

with recipes and food photography

that shows veganism at its best.

We also have to make sure that

vegans are not seen as stereotypes

either but as all types of people who

happen not to use animal products.

judgmental, approach towards people

who are attempting to follow a Vegan

lifestyle, what is the Vegan Societies

stance?

A. The Vegan Society feels that the

best way to promote our objectives

and to grow veganism is by

supporting people who are interested

in becoming vegan.

While wearing fur to a vegan

establishment is certainly insensitive

it is important that new vegans realise

that they can move towards a vegan

diet and lifestyle at their own pace.

Few of us are life vegans. Most of

us have made a gradual change to a

converts to our lifestyle by angry and

vitriolic criticism of people who are

attempting to temporarily reduce the

use of animal products in their life.

If we intend to win the war against

the use and abuse of animals we

have to win the battle with our image

as vegans. Vegans have to be a

welcoming and supportive comunity

to prospective converts and not an

angry, hypercritical and demanding

one.

Q6: As a new Vegan food Magazine

what do you think we can do to better

encourage a Vegan lifestyle?

A. The two most important things we

And we also have to be seen as a

welcoming and supportive community

to new vegans.

No one wants to join a party where

no-one is welcoming them and

people are angry with them when

they are doing their best to fit in.

Every vegan needs to remember that

he or she has a PR job to do for the

vegan lifestyle. You may be the only

vegan someone knows.

You need to inspire people and not

turn them away from the diet. The

Vegan Society is working hard to get

these messages out to society but

every vegan has a part to play too.

“You need to inspire people and not turn them away

from the diet. The Vegan Society is working hard to

get these messages out to society but every

vegan has a part to play too”.

Page 6


Page 7


Wheatberry is a vegetarian-cumvegan-cum-largely

gluten-free

street food venture, based in the

Northeast.

Full of healthy ingredients using

‘Salads, Spreads and Sprouts’

and is the brainchild of Victoria

Turnbull. Fresh Vegan finds out

more...

Hello Victoria can you tell our readers

about your background and how you

went about setting up Wheatberry in

the North East UK

I’ve dipped in and out of catering over

the years (freelance chef, head chef

of a local hotel), doing other things in

between, my last full time job before

I started working as a freelance chef

was for a local advertising agency.

Having been there 8 years I decided

to go back to my first love which was

cooking. That was 9 years ago and I

haven’t looked back since!

I set up Wheatberry as I’ve always

been a massive salad fan! After

being exposed to shops like

Wholefoods on holiday in the USA

and visits to London I spotted a gap

in the market here in the North East.

There really just isn’t anywhere that

specializes in the sort of products we

produce. We get a lot of comments

from customers when we do the food

festivals saying “it’s such a refreshing

change to see vegetables on a food

stall rather than all the burgers and

sausages in buns”! Wheatberry is on

a mission to “Spread vegetable love

across North East England”!

How long have you been doing this

for Victoria?

I had the idea for Wheatberry late

2012 and decided to go for it in

February 2013 launching at the

Bishop Auckland Food Festival at the

end of April 2013 – so quite a quick

turnaround!

Where can people expect to find you

and what times of the year do you do

stalls?

Wheatberry are currently doing a

pop-up in Fenwick Department Store,

Northumberland Street, Newcastle.

We have a fabulous self-serve salad

bar (Wed to Sat) where you can also

try the signature Wheatberry wrap

and a new range of whole juices plus

our own “Grab & Go” refrigerated

cabinet (Mon to Sun), stocked with

boxed salads, whole juices, spreads

and sprouts.

What festivals and markets can we

expect to see you in, in 2014?

There’s lots on the horizon for 2014!

We’re hoping to trade year round

in 2014, doing Farmer’s Markets in

Morpeth, Tynemouth and Newcastle.

Food Festivals in Newcastle, Whitley

Bay, Tynemouth, and the North East

Chilli Fest at Seaton.

We regularly add new events to our

website - please check for further

details

All events are currently to be

confirmed so please check our

website for up-to-date information of

when and where we’ll be!

www.wheatberry.co.uk

It’s a lot of work setting up and doing

these stalls how long do you have to

prepare before each of the markets/

festivals?

Page 8


Organisation is key! It probably takes

about 3 days prep before a 2 day

festival. Not only all the salads and

spreads but the packing of the salad

boxes, utensils, stall furnishings etc

etc! The vegetable preparation is

very time consuming!

Also, with festivals, you never really

know how much you’re going to

sell. Our first 6 or 7 events of 2013

we sold out every day by early

afternoon! Preparing everything in

my small kitchen at home also has its

limitations on capacity!

Tell us more about what you offer

people at your stall, which salads

are most popular and where you buy

your ingredients from?

We offer a mix of options –

customers can either get something

to eat straight away i.e. one of our

signature wraps – choose a bread

(wholemeal chapatti or gluten free

chickpea & chive), choose a spread

(raw hummus, beetroot & dill, fava)

then add 3 salads of your choice

plus a sprinkling of sprouts and a

dressing.

Other options are salad boxes and

deli pots of spreads or sprouts to

take home and enjoy later!

Our bestselling salad tends to be

the roast vegetables and chickpeas,

followed closely Beta Blast - roast

sweet potato, sweetcorn, black

beans, spring onion & coriander.

Our raw hummus tops the spreads

popularity spot, closely followed by

the fava!

We have an excellent fruit and

vegetable shop nearby called

Hutchinson’s which stocks a mixture

Page 9


of British produce and the more

exotic fruits and vegetables.

Some herbs and vegetables also

come from my allotment – including

beetroot, purple kale, chives, parsley

and Jerusalem artichokes! We also

use some seasonal organic produce

from a local company North East

Organic Growers who are based in

Bedlington, Northumberland.

I’m lucky to live near the West End of

Newcastle which gives me access to

amazing Asian food shops stocking

ingredients such pomegranate

molasses, sumac, barberries,

freekeh and giant cous cous and an

abundance of herbs and spices!

For ingredients such as organic

chickpeas and turtle beans which

I need in large quantities, I use a

company in Edinburgh called Real

Foods who offer online ordering and

delivery.

Do you prepare the same foods

each week or do they change for the

seasons?

I try and base my salads on the

seasons, what is in the allotment

and what is readily available at

reasonable cost. In the winter I tend

to make more grain based salads

that can be eaten hot or cold.

You make all your own wraps and

breads too I notice, you really do

have a very fresh approach to your

food preparation, do you feel that

makes a difference?

Yes, due to the nature of most of

Wheatberry’s products they have

to be made and consumed within a

couple of days (salads) whereas the

spreads have a slightly longer shelf

life (5 days as they are additive and

preservative free). Although time

consuming,

I do like to make my own wraps

so that they don’t contain any

preservatives or additives.

Fortunately the wraps freeze very

well, so I can make a large batch

and freeze them for future use. My

current speed is 30 per hour!

Where does all your inspiration for

your food come from any influences?

As mentioned previously a lot of

inspiration comes from travelling and

exploring new cuisines. My father

worked in the middle east for 25

years, and as a teenager I used to

go and visit him during the holidays.

I can’t believe back then that the

first time I tasted hummus (in Saudi

Arabia) I really didn’t like it! Now it’s

one of my favourite things!

I subscribe to a couple of American

magazines – Bon Appetit and

Vegetarian Times and these give

me lots of ideas – a recent favourite

being Ranch Dressing made with

among other things miso and silken

tofu! I’ll be trying this one out on

Wheatberry fans in 2014!

www.wheatberry.co.uk

BETA BLAST – SWEET POTATO, SWEETCORN,

BLACK BEAN, SPRING ONION & CORIANDER

Serves: 6

Preparation Time: 1 hour

3 large sweet potatoes, peeled & cut into large cubes

3 tbsp olive oil

1 tbsp smoked paprika

250g frozen sweetcorn, cooked as per packet instructions

(or use fresh or canned)

400g can black beans (also known as turtle beans)

5 spring onions, washed & sliced

Small bunch coriander

Preheat oven to 180c, lightly oil a metal baking sheet.

Place cubes of sweet potato in a large bowl, add the

olive oil and sweet paprika and toss together. Spread

mixture out on the baking sheet and place in oven for

20 – 25 minutes until cooked through.

While the sweet potato is cooking, in a large bowl

mix together the black beans, sweetcorn and spring

onions.

Remove sweet potato from oven and allow to cool for

15 minutes. Gently mix together with the sweetcorn

and black bean mixture. Garnish with the coriander.

KALA SUTRA – MARINATED KALE SALAD WITH

CARROT & MAPLE SYRUP

Serves 6

Preparation Time: 10 mins plus 1 hour marinating

time

1 large bunch kale, ribs & stems removed

2 carrots, peeled & finely shredded

1 tbsp maple syrup

2 tbsp olive oil

1 tbsp sea salt flakes

Roll kale leaves together and shred with a sharp

knife.

Place in a large bowl, add olive oil and toss through,

then sprinkle over salt and massage through for a

couple of minutes.

Cover and leave to marinate for 1 hour.

After an hour, add the maple syrup and shredded carrots

and mix together. Taste. If the kale is too salty for

your taste, add a little more maple syrup.

Page 10


Page 11


Trish, the founder of Passion 4 Juice, realised 29 years ago her love

for juicing and sharing her knowledge with other people. Beginning with

combinations like carrot and apple, she gradually progressed to more

extraordinary and unusual taste sensations.

Whilst at University she had the idea of turning her passion for juicing

into a business. Having suffered allergies and asthma her whole life,

eliminating diary from her diet at 14 helped improve her asthma. It

wasn’t until age 30 after seeing a nutritionist, kinesiologist and following

an elimination diet and juicing, she was cured of asthma and allergies.

Plucking up the courage to leave the security of the corporate world in

2003, Passion 4 Juice was born.

The launch was at Glastonbury 2003 and since then thousands of

festival goers have experienced the remarkable Award Winning taste

sensations that are Passion 4 Juice.

In 2010, after the birth of her second son, she went on a 10 day juice

fast and during the fast decided to enrol in a Diploma for Nutritional Healing.

Encouraging people to not settle for junk at festivals, Passion 4 Juice is the award winning healthy fast food

alternative. With their eye catching Mobile Juice Bars they can be seen at festivals within the UK and Australia.

The menu consists of an extensive range of juices, smoothies, super foods, healthy snacks, light meals, and organic

fair-trade coffee. Using local and organic produce wherever possible, all of their ingredients are fresh, healthy and

sometimes unexpected! Passion 4 Juice are constantly experimenting with more raw and vegan recipes

Using seasonal fruit and Vegetables such as, apple, date, lemon, mandarin, orange, pear, tangerine, brussel sprouts,

cauliflower, celeriac, celery, chestnut, kale, Jerusalem artichoke, leek, parsnip, potato, swede, sweet potato, turnip,

and herbs like Garlic and ginger.

Asked which is her favourites? Trish said, “One of my favourites all year round is the Great Aussie Thirst Quencher

with tantalizing apples, tangy lime. But if limes are a bit tricky to get then try it with lemon. I like to tempt with the taste

of summer with this recipe. Also some of my other

favourites have to be the root veggies and I love the

medicine juice with sweet potato,

beetroot, kale, celery, sprouts, carrot, lemon, garlic,

ginger and celery.

This is sure to keep any illnesses away. I like my juices

strong, punchy and zingy!

Email: info@passion4juice.com

Pawlett Lodge, High St, Drybrook

GLOS, UK Gl179EU

http://www.passion4juice.com

Page 12


Detox

Special

Feel brand new and cleanse your system

with a healthy dose of magnesium,

potassium and betacarotene

You need:

5 carrots

1 stick of celery

2 apples (red or green)

1 raw beetroot bulb

(unpeeled)

Juice the celery, carrots, and apples and

place in a glass. Juice the beetroot and

add as a beautiful swir.

Add a shot of wheatgrass or spirulina to

boost your immune system

Page 13


BEETROOT

Nutrients

Vitamins A and C, very high

in potassium and sodium,

iron, calcium, magnesium,

phoshorus, manganese and

folic acid

BENEFITS

Excellent intestinal cleanser

Eliminates kidney stones

Good blood builder

Detoxifies liver and gall bladder

Page 14


GO GREEN GO

LIFE SAVER

3 Apples

1 stick of Celery

1/2 a Cucumber

Juice all the ingredients and get ready for

pure alkaline softly being absorbed into

your cells..... mmm

Add a shot of Spirulina to make your own

liquid sunshine

Pure alkaline, our bodies are constantly

battling to maintain a balanced Ph level

This is difficult for some people because

of the lifestyle they live. Consuming highly

processed and cooked foods, stress, and

pollution increase the acidity in our bodies.

This can lead to disease. Foods which leave

an alkaline residue help prevent disease.

4 Carrots

2 Green Apples

1 Orange, peeled

A thumb of fresh ginger

Juice the carrot and ginger, followed by the

apple and orasnge.

Feel the ginger warm you from the inside

This juice was inspired by those funny hats

worn by the Aussie lifesavers. The colour

reminds you of this juice, and hence the

name.

If you want to crank up the heat add more

ginger and less orange

Page 15


Germany

the new

powerhouse

of Veganism

by Vegan and vegetarian food writer and

photographer Chava Eichner

Once upon a time being a German vegan felt more

arduous and challenging than trying to rescue a princess

from her enchanted tower. However, during the last

decade, Germany has steadily turned into a magical

fairy-tale wonderland for vegans. A powerful drive in the

last couple of years has propelled this sausage-andmeat

guzzling country to the forefront of cruelty-free

trendsetting.

Last November, while visiting my family, I researched an

article on Veganism in Germany – the results were truly

delightful and shocking in equal measure.

Being vegan in Germany is considered really cool right

now! With each visit to my home region of Bavaria I am

greeted with more vegan food

choices, new vegan products, more

vegan cookbooks on the shelves

and endless exciting news about

recent developments.

This is delightful. Yet, at the same

time, I am shocked that the public

perception and acceptance of

veganism here in the UK seem to

lag behind by such a long way in

comparison.

I just can’t wait to see the UK

embracing vegan lifestyle choices

just as positively and whole-heartedly. After all, so much

energy and effort is being invested everyday by local

groups, national campaigning organisations, vegan show

organisers and cruelty-free companies.

So let me tell you a bit about the latest headlines from

Vegan HQ in Germany. I hope, like me, you will then feel

full of inspiration, renewed energy and enthusiasm to be

part of the movement for a happier, healthier and kinder

planet…

And these people have created an amazing momentum

that is proving hard to stop.

In 2013 it wasn’t Jamie Oliver’s latest, but Vegan For Fit

by vegan guru Attila Hildmann that grabbed the number

one spot in the German cookbook bestseller charts. Its

sales were way ahead of all the most famous German

celebrity chefs.

The local health food shop Ährensache, in my hometown

of Bad Aibling, has traded for twenty years and has

always been a favourite place for me. But this year I was

greeted with a huge choice and variety of new products

that really bowled me over.

I chatted with Gerlinde Deininger, the owner of the

shop, and she confirmed exactly what I was thinking: in

Germany, veganism is the next big thing… well actually it

is the present big thing! To see this happening in front of

my eyes is both exhilarating and incredibly inspirational.

Young people, particularly, are beginning to make healthy

and ethical eating choices for the sake of their own

bodies, for animal welfare and the long-term wellbeing of

our planet.

Now Germans love good food and (maybe it’s a cultural

thing!) they will not put up with tasteless or bland food

options in their shops. Their wallets speak loudly and

clearly… and the amazing choice and variety of produce

on the shelves are a true testament to this.

German health food shops today stock a vast range

of delicious vegan sandwich spreads and pates made

from high-quality, often

organic, ingredients. One of

“Between eight and nine

percent of Germany’s

vast population is

vegetarian, and included

in that figure are 800,000

vegans”

my particular favourites is a

horseradish spread or dip with

a sunflower seed base. It’s

creamy, nutritious and utterly

delectable. These spreads and

dips always threaten to tip my

suitcase over the airline weight

limit on my return flight to the

UK!

Since becoming vegetarian

and then vegan in 1999, the

wide range of meat-free alternatives in the chiller cabinet

in Ährensache has always been an interesting focal point

for me. Anything from vegan sausages to doner kebab,

grain burgers and marinated tofu is on sale. And in the

last few months there’s been a real boom in the vegan

cheese market as well.

As a food writer and photographer, these new products

get me really excited and impatient to drag my ‘loot’ back

home and start experimenting in the kitchen.

Between eight and nine percent of Germany’s vast

population is vegetarian - and included in that figure are

800,000 vegans. That’s a huge number of consumers

creating a daily demand for cruelty-free food options in

supermarkets, shops and restaurants.

Browsing the stacked aisles, I came across the organic

fresh produce section. The owners have spent many

years building up strong and fair relationships with the

local farming community. And so their fruit and vegetable

display is brimming with wonderful, seasonal produce

‘Aus der Region’ (from the local region).

Page 16


Page 17


Apples and pumpkins from the Bodensee (Lake

Constance) area, local organic potatoes and onions etc.

Mrs Deininger also told me about a very conscious move

towards more sustainable, regional crop planting which is

offering a real alternative to her customers.

The farming area around the Bodensee turns out to be a

wonderfully

fertile ground for producing soya beans. So now, instead

of relying on imported soya, Hofgut Storzeln is using

these locally produced soya beans to make dairy-free

milks.

After feeling all the energy and passion fuelling this

amazing change that is giving veganism such a great

name in Germany, I felt a bit deflated at first on my return

to the UK. It didn’t last long, though!

Just thinking of publications like Fresh Vegan magazine,

all the wonderful vegan fairs and festivals up and down

the country and knowing the power we exercise every

day with our wallets and shopping trolleys, gives me a

real sense of hope.

So watch out Germany, we are ready to change the world

for the better, with you!

Vegan and vegetarian food

writer and photographer Chava

Eichner (www.flavourphotos.

com) has travelled the world in

search for inspirational ways

to combine her passions for

food and photography.

Her commitment to sharing

how delicious and decadent

vegan food can be has seen

her collaborate with some of

the most influential names in

the industry, including The

Vegan Society, Animal Aid and Cook Vegetarian.

The Vegetarian Society asked Chava to apply her vibrant style to

the food images that help promote National Vegetarian Week.

“I get to work with some wonderful, passionate people, who

genuinely care about the world around them.” Chava explains.

“It’s extremely satisfying in every sense of the word.”

Check out her beautiful recipe blog at:

http://flavourphotos.wordpress.com

Page 18


“The local health food shop Ährensache, in my hometown of Bad

Aibling, has traded for twenty years and has always been a favourite

place for me. But this year I was greeted with a huge choice and

variety of new products that really bowled me over.

I chatted with Gerlinde Deininger, the owner of the shop, and she

confirmed exactly what I was thinking: in Germany, veganism is the

next big thing… well actually it is the present big thing! “

Page 19


Page 20

LoVeg in Prague


LoVeg restaurant is located in

Prague old city just near the

Castle. Described as having a

cosy Zen atmosphere with the

architectural beauty of Prague, it

seems that this is a great place to

start your Vegan experience.

There has been a lot of attention

on Vegan expansion in Prague,

there are a few Vegetarian places

to eat but in the past 2 years

Vegans are finding they can now

eat more easily.

It must be expanding as

Veganz the amazing Vegan

supermarket is opening

here, so look out for

Prague !

Hello Karel, can

you first tell our

readers where

your restaurant

is based in

Prague and

what people

can expect

to eat when

they come to

LoVeg.

Hello Jacqui,

our restaurant

is based right in

the old centre

of Prague on the

way to Prague

castle.

We are actually a

few hundreds meters

from the Castle in a very

nice historical house with

a small terrace which offers

beautiful views to a castle and

the old city of Prague..

When you come to visit us you can

expect a friendly family atmosphere

in attractive location with delicious

vegan food inspired by international

cuisine and also typical Czech

specialities cooked in a vegan style.

How long have you been open now

We are quite new here, and opened

in September this year 2013. .We

like to help develop a vegan style of

eating, which is still in its beginnings

here in the Czech republic.

What are the traditional dishes in

Prague and are you able to create

these dishes as Vegan?

Everybody who ever visits our

country will tell you that our traditional

dishes are mostly made from a big

portion of meat in different styles with

some kind of sauce.

The favourites ones are the

“Goulash” and “Sirloin sauce” , both

usually served with dumplings.

We prepare this two meals in vegan

style with home made dumplings

and I think I can say they are a big

success. People often tell us it is

even better than the original.

There has been a change in the

past 2 years with veganism, can

you tell us why you feel this is

and is this influencing the City of

Prague.

I’m not sure what kind of change

you exactly mean and where this is

coming from, but I can tell you from

my personal point of view, I’ve been

vegan for two years now and in that

time I used to try and connect with

people with similar opinions and

found to my surprise that most of

them are also vegans.

So yes, something special is

happening with the thinking of many

people here in Prague and the Czech

republic.

Now you can find a lot of places

where you can meet vegans in

special events and places, but you

need to know where to find

them, but still it’s a minority,

of course..

What is your

background in

catering Karel,

where did it all

start for you?

This is quite

funny story.

Six months

ago I was

Production

Manager in

the biggest

commercial

TV here in the

Czech republic,

It was spring

and I suddenly

felt very strongly

I needed to be

in touch with the

earth and fruits and

vegetables and I wanted

show people it’s possible

to prepare great tasty and

healthy plant based meals. I

decided to attend all the big music

festivals in our country during the

summer and try to sell the best food

people had ever tasted. We were

quite successful with it and had really

great strong feedback from our

customers.

Ingredients for a Chef are

important do you buy locally and

Organic?

That‘s so true, ingredients are very

important for good cooking. We try

to source all locally and organic as

possible here, but sometimes it is

not so easy to do this in our market,

Page 21


specially in the winter time a lot of

these fresh ingredients are imported.

We plan to have our own organic

field next spring that should solve the

problem of availability.

What is your favourite dish to

cook Karel?

Our Chief’s and I have a special

dish we like to cook and and we

call it “What the house gives to

you”, It means that very interesting

and tasteful recipes comes from a

moments idea using ingredients we

have or are available at that time.

Because we love the fresh taste

of meals you just put it in the pan

with some spices and fry it quickly

together. If you know how to mix

it properly you can get absolutely

perfect dishes. I personally love

the dishes made from potatoes,

mushrooms and spinach.

Prague I hear has amazing street

markets, do you buy any of your

produce from there and if so what

can people expect to see that we

wouldn’t see in UK?

In Prague’s streets and squares now

you can find a developing system of

street markets where every day there

is somewhere a farmers market.

We can buy most of our fresh local

seasonal ingredients but in winter

time it is closed and it opens again in

spring. Sometimes we buy our main

ingredients for our daily fresh soups

and daily specials.

Would you create something

traditional for our readers so they

can try making it at home, until

they can come and try out in your

restaurant (as I plan to do soon)?

Of course. It will be my pleasure to

write you the traditional recIipe for

our vegan style Goulash, which is a

really typical Czech dish. You can try

it and let me know how it worked.

What is your Inspiration to cook ?

I am inspired when I have fresh

healthy vegetable and other fine

ingredients around, andfresh fragrant

spices, great mood inside me and

fine people around. With some good

music these conditions are nearly

ideal for making some great meal...

Very important helper in kitchen is

always the intuition, I love to cook

with it..:)

Vegan style

Goulash

Important note:-

Karel cooks largely by intuition

and feeling, therefore there are

no amounts in his recipe, so

approach it in the same way as

you would a stew style meal.

Ingredients:

White Onions

Vegan Meat - Soya, Seitan or Tofu

Garlic

Chilli

Sweet Paprika

A little flour as a thickner

A liile dark beer or red wine

Vegetable Stock

Page 22


Tomato Puree

Dark Soy Sauce

Bay leaves

Pimento

Salt and Black Pepper

Method:

Finely slice white onions, and prepare

the same amount of vegan meat

(soya, seitan, tofu).

.

Heat up the oil in the pot and put the

onions into it.

When they start to colour, put in

some finely chopped garlic and chilli

pepper.

and wait a few moments until you

recognize the nice full smell of the

fried spices.

You can add some flour to get denser

consistence or you can leave it

without that..

To get more taste you can add some

extra flavor (dark beer, red wine..)

Add stock to turn from frying into

strewing.

You can add some tomato puree and

dark soy sauce to give the goulash

more strength and color. Now some

bay leaves, pimento, black pepper

and salt.

this time you can add bread or rice.

Website:

http://www.loveg.cz/

Email:

info@loveg.cz

Phone:

+420 602 150 202

Address:

LoVeg

Nerudova 36

Praha 1 - Malá strana

Nerudova 36

10100 Prague, Czech Republic

Phone +420 702 901 060

Email karel.chlumec@seznam.cz

Wait until the onions caramalise to

give the goulash it’s typical color and

taste.

Sprinkle with sweet paprika spice

Cook everything for some time

depends on vegan meat you use.

Next time I will give you a recipe for

traditional dumplings as a side dish,

Page 23


hannah

banana

bakery

230g margarine

300g caster sugar

2tbsp ground flax seeds mixed with 6 tbsp warm water

2tsp vanilla essence

375g cake flour (plain flour with 2 tbsp cornflour in it!)

1/2 tsp baking powder

food colourings of your choice

lots of sprinkles

Cream together the sugar and the margarine until mixed and smooth using a stand mixer or electric

hand whisk.

Add the flax seed mixture and the vanilla and mix.

Add the flour and baking powder and mix with a spoon (the batter will be very firm).

Split the dough into 2 equal pieces and add food colouring to 1 half.

Place each dough separately between 2 pieces of baking paper and roll out into 8” squares

approximately 1/8 inch thick.

Slide the rolled doughs in the paper onto a baking tray and place in the fridge for 30 minutes.

Remove the doughs from the fridge and take them off the baking tray.

Remove 1 side of baking paper from each dough.

Place 1 dough on top of the other dough with the baking papers on the outside.

Stick the doughs together by gently rolling on the back of the top baking paper with a rolling pin.

Remove the top piece of baking paper and then using the bottom piece

of baking paper, roll the doughs together into a tight spiralled log.

Gently wrap the log in cling film and place in the fridge for 1 hour on a baking tray.

Remove the log from the fridge, unwrap and roll into a deep baking tray full of sprinkles to coat the

outside of the log.

Wrap the log in cling film and place in the fridge for 4 hours.

Remove the log from the fridge and unwrap.

Cut into 1/4 inch disks and place on a greased oven tray.

Bake in a pre heated oven at 180 degrees C for 9-11 mins until slightly golden.

Leave cookies to cool on the baking tray for 10 minutes before gently moving them onto a cooling

rack to cool completely.

http://www.hannahbananabakery.co.uk

What you need

What you need to do

Page 24


Page 25


Smarter Fitter Smoothies

by Monica Shaw

Page 26

Monica Shaw is a food writer and web girl who’s fascinated by the

connection between what we eat and how we feel. Trained as a

mathematician, Monica worked at a bank before going freelance and

pursuing a career focused on food.

Her background has given her the drive and ability to understand the

science behind what we eat, and through her own experimentation and

learning she’s discovered how and what to eat to feel energised and eager

for all of life’s adventures.

She now divides her time between writing about food and working with foodies to help them make

better use of the internet. She has two books, The Healthy Vegan Breakfast Book and her latest,

Smarter Fitter Smoothies.

Her book, Smarter Fitter Smoothies came about as a result of a curiosity about breakfast food and

her search for the ultimate breakfast that is delicious, energising and satisfying, without the sugar

crashes of many breakfast foods.

After various stints with crepes, muesli, porridge and various things on toast, smoothies entered

the breakfast foray, and she soon discovered that a good blend of fruits and vegetables is a stellar

equation for feeling awesome.

Monica explained, “Smoothies sometimes get a bad wrap for being full of sugar, but such is not the

case with my smoothies.

My smoothies rely on lower-sugar fruit, high fiber vegetables, healthy fats from nuts and seeds and,

quite often, avocado to achieve a delicious blend and a satisfying, nutritious breakfast that won’t

result in a hunger emergency thirty minutes after you’ve eaten it. And yes, I do mean “eat” - I used to

think smoothies equated to “liquid calories” (which I avoid) but a good, wholesome smoothie is thick,

rich, delicious, satisfying and definitely qualifies as a “food”.

As much as I love smoothies, sometimes I hanker for something I can eat with a spoon - especially during the cold

winter months. Bircher Muesli is one of my all-time favourite breakfasts, and happens to be as

versatile as a smoothie, too.

There’s something about Bircher that’s positively addicting. I converted my sister and my parents

over the Christmas holidays, and have met a few other addicts thanks to Flickr and my blog. One

person recently wrote to say “I just discovered it when I was on vacation in Hawaii and have been

completely obsessed since.”

So what exactly is it about Bircher that makes it so appealing? There’s a definite “feel good” factor to

eating Bircher in the morning, and perhaps we owe that somewhat to its history as a “healing” food.

It was originall developed by Maximillian Bircher-Benner, a Swiss a Swiss doctor who used raw food

to treat patients at his sanitarium in Zurich. Bircher combined soaked oats, fruit and nuts with grated

apple and lemon juice to create a naturally sweet breakfast cereal designed to energize and heal the

body.

Email: monica.shaw at gmail.com

Mobile: +44 078 5804 6739

http://www.monicashaw.com


Double Beetroot

Apple Refresher

The beet root and the greens

feature in this recipe.

You could use spinach or kale

instead of the greens, but if you’re

lucky to get beets with the leaves

still attached, make use of them in

your smoothie!

1 apple (150g)

1 small beet (70g)

1/4 cucumber (50g)

60g beet greens (5 large leaves

with stems)

1 tsp flax seed (5g)

1/4 avocado (30g)

1/4 lemon

a few ice cubes

water

Cut the apple, beet and cucumber

into chunks (you can leave the skin

of the beet on - just scrub it well!).

Put everything in the blender with

enough water to blend.

Blitz on high until silky smooth.

270 Cals, 11g Fat, 40g Carbs, 5g

Protein, 13g Fiber

Pear and Avocado

Thickie

Fresh pear and avocado go

really well together and the avo,

combined with the flax seed, make

this smoothie super thick and

creamy. Feel free to change up the

flax seed with other seeds or nuts.

What I like about this smoothie is

that you know the avocado is there,

and the pear gives it just a little

sweetness.

1 large pear (~200g)

1/2 avocado (~60g)

1/4 small lemon, peel removed

1 cup kale (~50g)

1 heaped tsp flax seed (~5g)

1-2 dates (optional)

a few ice cubes

small pinch of salt

water

Dice the pear and add to the

blender with the remaining

ingredients and a little bit of water.

Start blending and add more water

as needed (the less water, the

thicker the smoothie!).

320 Cals, 21g Fat, 29g Carbs, 5g

Protein, 13g Fiber

Cinnamon Spice

Smoothie

You can use canned or homemade

pumpkin puree for this smoothie

(see my hefty tip below).

1/2 cup pumpkin puree (~150g)

1 pear (~150g)

2 dates

handful of cashews (~15g)

1tsp flax seeds (~5g)

1/2 tsp cinnamon

a few ice cubes

water

nutmeg

Cut the pear into chunks. Combine

everything in the blender and add

enough water to blend. Blitz on

high until smooth. Garnish with

nutmeg (and a stick of cinnamon

for added flair).

200 Cals, 6g Fat, 37g Carbs, 5.5g

Protein, 9g Fiber

Breakfast Ideas

The following is my favourite go-to

recipe, which I always garnish with

sliced banana. My second favourite

recipe substitutes apple for pear

and raisins for dried cherries. Like

I said, it’s incredibly versatile and

just so delicious.

Monica’s Bircher

Muesli

100 grams jumbo oats
15 grams

flax seeds
20 grams almonds
15

grams raisins
5 prunes, chopped or

whole
1 wedge of lemon, juiced
1

apple, grated
1/8 tsp cinnamon

The night before you plan to

breakfast, soak the oats, flax

seeds, almonds, raisins and prunes

in just enough water (or milk) to

cover.

In the morning, mix the above

with the lemon juice, apple and

cinnamon.

Serve with toppings such as fresh

fruit, agave nectar or soya yogurt.

HOW TO MAKE

PUMPKIN PUREE

Cut a pumpkin in half, take out the

seeds then bake cut side down

at 375F/190C for 45-90 minutes

(depending on the pumpkin size) until

soft. Let cool, then scoop the pulp

into a blender and puree. Freeze

in ice cube trays for your blending

convenience.

Pumpkin Pear

Page 27


Day Radley

Private Chef

Day Radley is a private chef in London, specialising in delicious healthy

vegan food. In 1998 she became vegan, leading her to uncover the

amazing array of possibilities for vegan cuisine.

In 2011 she left the UK with just one small backpack and a head full

of vegan chef dreams. She has worked across Europe, Africa, Asia

and Australasia as a Head Chef, learning the cuisine of many different

cultures during her travels.

Day launched The Vegan Chef Network in 2011 which provides a space

for vegan chefs to support each other with knowledge and advice. 2014

sees her branching out with a series of short films on creativity with

animal free cooking.

You can read more about Day’s cooking adventures at her website

www.inradleyskitchen.com

www.facebook.com/theveganchefnetwork

Page 28


March Recipe

Leek Latkes with cauliflower ‘cheese’

In March we welcome the new Spring veg, but

don’t forget about the last of those lovely Winter

vegetables. In this recipe we celebrate them,

comforting and warming and entirely British.

Makes 4 portions as a starter or 2 as a main

For the Latkes

Ingredients

500g parsnip, peeled and chopped into chunks

1/2 leek, finey sliced

1/4 teaspoon white pepper

1/4 teaspoon salt

500g waxy potatoes, I used apache

Method

Preheat the oven to 200c. Grease a 12 cup muffin

pan. Boil the parsnip for about 10 minutes until it

is quite soft. Drain it and leave it to cool.

Sautee the leeks in a little oil for 5 minutes.

Put the parsnip into a large bowl and use an

immersion/hand blender to puree. Add the leeks,

pepper and salt to the parsnip. Mix thoroughly.

Grate the potatoes (skin on), add to the parsnip

and mix. Taste this to check it has enough salt

and pepper.

Divide the mixture between all of the cups in the

muffin pan. Press your thumb into each so that

the mixture goes up the side and there is a deep

indent in the middle. Bake for 30 minutes until

golden and crispy around the edges.

For the Cauliflower ‘cheese’

Ingredients

1 small cauliflower, cut into small pieces

1 can cannellini beans, drained and washed

4 tablespoons nutritional yeast

1 clove garlic

1/4 teaspoon salt

1 tablespoon fresh thyme

2 tablespoons of water

Method

Steam or boil the cauliflower for 10 minutes until

it is just soft. Put the beans into a bowl with the

nutritional yeast, garlic, salt and water. Use an

immersion/hand blender to puree.

Add the thyme and the cauliflower. Heat gently in

a pan for 10 minutes. Now load the leek latkes

with the cauliflower, sprinkle a few thyme leaves

on top.

Page 29


March Recipe

Banana Notella Pancakes

Mmmmm, the best thing about March? We are

given a great excuse to eat pancakes. These

pancakes are gluten free, vegan and super easy.

The Notella is so very very moorish.

To make the Notella

Ingredients (for 8 pancakes)

150g / 1 cup hazelnuts

4 tablespoons agave

4 tablespoons coconut oil

2 tablespoons water

2 tablespoons cocoa or raw cacao

Method

Preheat the oven to 200c. Put the nuts on a pan

and toast in the oven until the skins come off

easily. Take out and leave to cool until you can

handle them. Rub them between your hands

roughly, this will remove the skin.

Put the nuts in a blender with the syrup, oil and

water. Blend until this is a smooth paste.

Add the cocoa and blend again.

To make the Banana pancakes

Ingredients (for one large pancake)

1 large banana

1/4 cup gluten free white bread flour

1/4 teaspoon baking powder

2 tablespoons almond milk

Method

Cut 4 slices off the banana, these will be put

inside the pancake. Put the rest of the banana

into a jug with the flour, baking powder and milk.

Blend with an immersion/hand blender until

smooth.

Warm up a non-stick pan on the hob. Once hot,

pour the pancake batter into the centre of the

pan. Flip once it is cooked on the bottom.

To assemble, put the pancake on a plate, spread

Notella in the centre, add the banana slices and

fold up the pancake. Dust with cocoa if you want

to be fancy.

Page 30


April Recipe

Red Cabbage Pilaf

In April spring onions and red cabbage come

into season. This quick recipe keeps the

vegetables fresh and flavoursome with a

wonderful fragrance from the curry leaves.

Makes 2 portions

Ingredients

2 teaspoons black mustard seeds

Sunflower oil

A handful of curry leaves, washed

1/2 red cabbage, finely sliced

8 leaves cavolo nero, stalks removed and

roughly chopped

1 bunch spring onion, cut into 3cm pieces

1/4 teaspoon cinnamon

Pinch of turmeric

1 cup basmati rice

4 tablespoons raisins

1/4 teaspoon salt

2 tablespoons seeds, toasted

Juice of half a lemon

Method

Heat a large frying pan, add the mustard seeds

and toast until they start to pop.

Add a splash of oil and the curry leaves.

Fry for a couple of minutes.

Add the cabbage, cavolo nero and spring

onion.

Fry for 10 minutes, adding a little water if it

starts to stick to the pan.

To make the rice, add the spices, rice and

raisins to a pan. Add enough water to 1cm

higher than the rice. Bring to boiling on a high

heat then reduce to a simmer.

Cook for 10 minutes or until the rice is cooked.

Add salt, seeds and the lemon juice.

Add the rice to the vegetables and fold in.

Serve immediately.

Page 31


May Recipe

Thick Watercress and Quinoa Soup with

Balsamic Red Onions

In the UK we grow wonderful watercress. It’s a fantastic

thing to cook with, so peppery and tasty you don’t

need to do much to it.

Makes 4 portions as a starter, 2 portions as a main

Ingredients

3 small red onions, finely sliced

1/2 cup red wine

1/2 cup balsamic vinegar

1 cup water

1/4 cup molasses sugar or dark muscovado

3 cups boiling water

1 teaspoon stock powder

1/2 teaspoon salt

1 garlic clove, minced

80g watercress

1/4 teaspoon white pepper

1 cup white quinoa

Method

Put the onions, wine, vinegar, water and sugar in a frying

pan. Bring to a boil on a high heat.

Then reduce to a medium heat. Cook for 20 minutes until

the onions are soft. If the pan gets dry, add a little more

water.

Put the water, stock, salt, garlic and quinoa in a pan.

Simmer for 15 minutes or until the quinoa is very soft.

Add the watercress and blend with an immersion/hand

blender.

Add the pepper. Taste to see if you need more seasoning.

Cook on a low heat for about 10 minutes.

To serve, put the soup into a bowl and gently place a

large spoonful of onions on the top.

Page 32


May Recipe

Beltane truffles

In May the Beltane festival celebrates fertility and

abundance. These raw chocolate balls contain maca,

a superfood known for its aphrodisiac properties.

The pomegranate molasses is sharp and intense, a

great contrast to the bitter cacao.

Method

In a bowl combine all of the ingredients, mix thoroughly.

Chill in a fridge for 30 minutes.

Divide into 8 and roll into balls.

Put 1 tablespoon of cacao in a bowl. Put the balls into the

bowl and roll until the are covered.

Put back in the fridge for 30 minutes before serving.

Makes 8

Ingredients

6 tablespoons raw cacao powder plus 1 tablespoon for

dusting

1 teaspoon chia seeds

1 teaspoon maca

1 tablespoon pomegranate molasses

2 tablespoons almond milk

Page 33


Vegan Cornwall

Eat Sleep Shop

Page 34


Artist Residence

Boutique Guesthouse

A Vegan and Vegetarian friendly 11 room

boutique guesthouse in the historic heart

of Central Penzance on Chapel Street.

Contemporary design housed within a

Grade II listed 17th Century Georgian

mansion makes for a magical ‘old meets

new’, with a fun and funky informal vibe.

Guests range from romantic couples to

solo travellers, from culture seekers and

art lovers to cornish explorers - attracting

all ages.

Each of the rooms have been individually

designed and decorated by Cornish &

British artists. Choose one that appeals to

your inner artist - from wacky street art

murals in Jo Peel to Pinky Vision pastel

sea-scapes, vintage butterfly themed Dolly

Divine to cool & chic A.R Blank.

The Georgian House, 
20 Chapel Street
,

Penzance
, West Cornwall, TR18 4AW

www.arthotelcornwall.co.uk

Tel: +44 (0)1736 365 664

Page 35


Johnnys in Hayle

Johnny’s Café

Vegetarian founder of Johnny’s, Mirand,a started with a smal gift

and fashion shop which expanded into selling wholefoods and then

when the opportunity arose a full blown Vegetarian and Vegan Cafe.

Miranda believes in re-using and respecting the beauty of old

craftsmanship, the environment and in fresh good quality,

wholesome vegetarian and vegan food.

In a family friendly environment they serve fresh Vegetarian

and Vegan homemade breakfasts, lunches, cakes and during the

Summer the occasional themed evening meals.

Johnny’s boasts great interior styling, where you can relax with

comfortable quirky recycled tables and chairs

The outdoor dining area has glorious views of Hayle Estuary and

in the distance St. Ives. Within the Cafe is a small wholefood shop

which stocks speciality breads, Cornish produce and unusual gifts -

many recycled.

Free wi-fi is also on offer.

50-51 Penpol Terrace, Hayle, Cornwall TR27 4BQ

01736 755928

http://johnnyscafe.co.uk/

Page 36


Page 37


Jordan’s in the gateway

to St. Michael’s Mount

Family run Jordan’s

café and gift shop

Situated at the gateway to St. Michael’s Mount and boasting

spectacular views over Mount’s Bay.

Ideally located right next Marazion beach, one of the safest

bathing beaches in Cornwall (and a Mecca for windsurfers

and kite surfers) Jordan’s is a favourite with locals and

visitors alike.

Open all year from 10am daily, they have a selection of

fairtrade organic teas, coffees and hot chocolate on offer as

well as fruit smoothies and plenty of Vegan options.

Their Coffee is especially good and they take pride in serving

it just the way you want it. It can get extremely busy in the

Summer, so be prepared to wait, but it’s worth it.

Jordans Cafe

The Station Carpark

Marazion

Tel/Fax: 01736 360502

Email: contact@jordanscafe.co.uk

Page 38


Fore Street, Marazion,

Penzance, Cornwall

TR17 0AH

01736 711 879

Delicious

This is charming little Deli is in the picturesque

village of Marazion, gateway to St Michaels

Mount. Space is limited and gets very busy during

the summer however Abi and her team are very

friendly and will reserve a table for you.

Serving fresh food daily with Vegan and Vegetarian

options to eat in or take away.. There is a range of

deli items for sale, many of them are local Cornish

goodies.

The one down side is that they have no toilet, local

pubs are accommodating however!

Page 39


The Granary Penzance

Page 40

The Granary in Penzance

is a Vegetarian and Vegan Wholefoods and Health food Shop selling

Organic and local unsprayed fruit and Vegetables and often getting more

unusual fresh items.

They have a wide selection of vegetarian and Vegan items for sale from

the chiller and freezer cabinets and a large range of Gluten free items.

At lunch times they serve salads, sandwiches and bakes with a good

choice of Vegan options made fresh every day. Our favourites are the

Vegan sandwiches and freshly made Vegan Samosas.

15D Causeway Head, Town Centre, Penzance TR18 2SN

01736 361869


Farmers Market

Penzance

A weekly market of local fresh produce with

Vegan and Vegetarian goodies to taste and take

back to your holiday cottage or B&B.

St John’s Hall, Alverton Street,

Penzance, TR18 2QR

Every Friday

9:00am to 2:00pm

Page 41


Archie Browns is located in the centre of Penzance on

Bread street. It started as a cafe in a location opposite the current premises

and had been a health food shop for 30 years Bought by the now current

owner Helen Swift, who changed the then store room into the bright colourful

cafe it is today.

Both the cafe and the shop are spacious, so at lunchtime it can be noisy and

extremely busy, it is, I feel, the hub in Penzance at lunchtime. Breakfast is on

offer from 9am – 11am and then lunch from 12 closing at 4pm. There is a

staple menu with salads, bakes and big blackboard with specials every day.

Downstairs there is a very large choice of foods to suit all diets, toiletries,

nappies, both, organic and earth friendly as well as organic alcohol selection,

supplements, cleaning products, fridge and freezer foods to choose from.

Lots of choices for travelling vegans and gluten free!

Winner of “Natural Lifestyle Retailer Of the Year “ coming top out of 600

entries

For your supplies, treats and lunches this is one of the many places in Penzance

but the only dedicated Vegetarian/Vegan cafe.

Archie Browns

Bread Street

Penzance

Cornwall

TR18 2EQ

www.archiebrowns.co.uk

Page 42


Page 43


Caroline and Tim

I guess you could say that the Cornish

Seaweed Company is bred from a deep

love and respect for Cornwall.

Cornwalls magical coastline, unpredictable

ocean, waves and robust folk, combined

with the pretty appalling economic situation

in which Caroline (a renewable energy

engineer) and Tim (a conservationist) were

making things work as a cleaner and waiter.

Because they have both worked

extensively around the world in a variety

of different roles; from white water raft

guiding to Engineers Without Borders, in

the developing world, and carrying out

research and leading teams deep into

remote rainforests, they have witnessed

first-hand the devastating effects of climate

change, the mounting pressure on natural

ecosystems, and the associated food

problems that arise from a rapidly growing

population and increasing consumption.

they therefore understand the urgent need

for a sustainable way of living and aim

to contribute to a lifestyle which is both

ethically as well as environmentally sound.

Having been buddies for years they thought

it was high time they rubbed brain cells and

put some of their entrepreneurial energies

into getting the Cornish Seaweed Company

off the ground!

“We aim to provide you with sustainably

harvested, local, edible seaweeds and

introduce these as an alternative food

source that is healthy, nutritional, tasty, and

good for the environment.

It is important to acknowledge the

importance of seaweeds for marine life

and we need to balance this with its use by

humans. We therefore adopt an ecosystem

approach, meaning that we promote

conservation and sustainable use in an

equitable way.

Most, if not all, the seaweeds currently for

sale have travelled thousands of kilometres

to reach your local supermarket and food

shop, often all the way from China. Smallscale,

local produce really is key to a

happier life and leads to a lower carbon

footprint.

By providing produce from our own waters

we hope to contribute to a low-carbon

economy that takes care of its environment.

We really hope and believe that seaweed

becomes part of everyone’s diet and that

we come to recognize it for what it is.

A superfood, both environmentally and

nutritionally”

Page 44


Interview with Caroline from cornish seaweed company

Q. When did you decide to start doing this?

A. I had been working overseas for a while and came back in April 2012 and wanted to get into the renewable energy field but it

was at the time that Government policies and funding changed so suddenly the jobs disappeared. I was living in my van spending

a lot of time outside when I heard a radio program about a seaweed company in Ireland. We found that no one is testing imported

Seaweed and as long as the importers “trusted” the exporters that was enough. We were working with Exeter University doing

research into the impact of seaweed harvesting over time, Tim my partner is a research fellow with the University but we struggled

to get fresh seaweed that hadn’t been stored in a warehouse for several years because no one harvesting seaweed in the UK.

After talking the idea through with Tim we decided to go and see what the company over in Ireland was doing. They were really

helpful and after learning as much as we could we came back to start finding out what we needed to do to get the necessary permissions.

The first thing we found was that no one was really sure! We stared with harbour master, then the fishery authorities and then the

Crown estate, the National Trust, the Council, the Duchy. After convincing the Council who knew nothing about it that they were

actually responsible for issuing the necessary license, we were set up and ready to go.

We had various organisations giving us business advice, all the while filling out innumerable different forms and paperwork, all

before we harvested any of the products. Now we sell online as well as looking for new distributors.

FV. How is your Seaweed harvested?

C. Tim and I harvest by hand in a sustainable way, sometimes we rope friends in to help. We only harvest on spring tides around

the full moon or the new moon, we harvest with scissors and we worked very closely with Natural England when we started to

make sure we developed a harvesting method that meant we only

take half of the plant. We only harvest in the low tides when we can

get to it but in the summer we do swim to it.

We only pick around 8 species from a huge range and we cut it from

the “stipe” which is a hold fast onto the rock as they have no root

system and absorb everything through their skin, taking all of the

minerals of the ocean through their cell walls. We check that it is a

healthy plant and we only harvest in their seasons, spring to autumn,

with the green seaweeds more in the summer. After gathering for

about four hours we gather the harvest into sacks and take it back to

the car.

We take the harvest back to poly tunnels and the drying racks where

we sun dry it, turning it every day, where it takes between 2 to 4 days

until it goes crispy dry (in the winter it would take a week or more).

We send samples from each batch to be tested for microbological

activity. When it passes the tests we bag it up ready for selling.

FV. Can you harvest all year round?

C. You can and it has no negative impact, but it is dangerous and cold and slippery. Also it regenerates over the winter so it is better

to leave it to be ready in the spring. Also we want to dry with natural sunlight, so spring and summer is better. We also use the

autumn and winter to prepare for sales and look for distributors and keep building the business.

FV. What is the shelf life of the end product?

C. At the moment as we are a new business and because we only have two years worth of product we only have a one year shelf

life, but we will have a two years shelf life once we have done the testing. We dry down to 0.5 water content so it is incredibly dry.

FV. When people have it at home and leave it out will it attract moisture?

C. Yes it will, so it needs to be kept in a sealed container to keep it dry.

FV. I learned the trick of using a small amount stored in water just prior to use and it expands a lot!

C. Yes after drying it is a 6th smaller than when we harvest it, so if we bring 60kg back from the beach we will only get 2kgs of

dried product, which is why it is an expensive product but it goes a very long way. Whilst experimenting with Carrageen in recipes

for jellies that called for 20gms, we used 5gms and it worked really well with exactly the same results.

Page 45


FV. How and why did you decide on the varieties that you have? Kombu, Dulse, Sea spaghetti, Nori and sea salad.

C. Because they are the nicest, the most fun the use, they have great colours and they are traditionally used in cooking all over

the world so people know about them.

FV. How did you identify these particular varieties?

C. We learnt whilst we were in Ireland, we can now identify them just by how they feel, it is just a learning process.

FV. In my ignorance I thought that the reason I bought these products from Japan was that they were only available from Japan! I

didn’t know they grew here in the UK

C. There are 1,500 different species around the coast of the UK but I think that the reason people think it is Japanese is because

it is a large part of the Japanese diet.

FV. Which is your best seller online, and what sells best to Restaurants?

C. Sea salad online which is a mix of sea greens Dulse and Nori and you can snip it into cooking or just eat it raw. Also Sea spaghetti

you can which you can steam it or boil it to rehydrate and it tastes a little like asparagus. Kombu is the one that sells best in

Restaurants and is the most widely used.

FV. I am curious about the actual properties of seaweed and the vitamin and mineral benefits?

C. Importantly for vegans they have all of the Vitamin B complexes and especially B12. Dulse has 89,000 parts per million and as

a percentage seaweed has a greater amount of B12 than meat. Much higher iron content than Iron and so it goes on.

FV. So what can we do to help?

C. Being in Fresh Vegan Magazine is great, but if people ask for our products in their local deli or whole foods shop then maybe

we can find new places to sell this amazing natural product fresh from the coast of the UK.

FV. Looking forward to creating some amazing recipes with this and we wish you great success for the future....

Page 46


Page 47


Page 48


SEA SPAGHETI RECIPE

by Jacqui

Miso dressing

20g maple syrup

5g white miso

20g apple cyder vinegar

15g toasted sesame oil

Thumb size piece of grated ginger

½ tsp black sesame seeds

Blend all ingredients adding black sesame

seeds to dressing and place to one side

Vegetables for sea salad

1 small carrot peeled and sliced thinly and then

julienned

1 half of red and yellow pepper thinly sliced and

cut into 3

½ courgette sliced and julienned or use spiralizer

¼ cucumber sliced and julienned

1 stem of fresh mint, leaves removed rolled up

and sliced finely

4 stems of coriander, leaves picked and removed

Spinach option, leaves picked and fanned on plate

or bowl for presentation

½ tsp sesame seeds

1 tblspn pumpkin and sunflower seeds

Sprinkled on top

Sea Spaghetti

Take the whole packet of seaweed and soak and

rinse 3 times to remove excess salt.

Now you can at this stage once rinsed leave raw

or you can place in a pan of salted boiling water

for 2 minutes.

This recipe works just either way, delicious raw or

cooked but I prefer raw to absorb all the nutrients

at their best.

Drain your spaghetti either cooked or raw and add

the spiralized/julienned courgette/zucchini. Add

the prepared dressing in small amounts and mix,

leaving 1 tblspn to drizzle at the end.

Add your cut vegetables and coriander and then

place on your plate adding the seeds and mint at

the end

Page 49


Page 50


Hazelnut, chocolate mousse

cake with fresh raspberries

by Madeleine Van Zwanenberg

The base

1½ cups hazelnuts

½ coconut sugar

1 teaspoon vanilla powder

1 tablespoon coconut flour

¼ cup melted coconut oil

¼ cup melted cacao butter

Pinch of pink Himalayan salt

Pulse the hazelnuts in your food processor until they

are like a flour.

Add the coconut sugar, vanilla powder, coconut flour

and pulse again.

Pour the melted coconut oil and cacao butter into the

flour and mix until it is sticky.

Press firmly into an 8 inch (21cm) spring mould and

put in the fridge to set.

How to use Carrageen

(Irish Moss)

Carrageen is a seaweed found around the coast

of England and for this recipe I used a packet of

Cornish Carrageen harvested and packaged by the

Cornish Seaweed Company. It comes in 30g packets

which makes a good couple of cups of carrageen

paste. The mild taste of the seaweed doesn’t spoil

sweet or savoury dishes. It is primarily used as a

setting agent with the added benefits of being rich in

protein, B vitamins, magnesium and iodine. It means

you can use it in place of so many nuts as it lightens

a very rich chocolatey mixture.

Blend everything in your high speed blender until

smooth and creamy. Pour about a third on top of

your hazelnut base and arrange a layer of raspberries

on top. Put the rest of the chocolate mousse

over the raspberries and smooth the top. Pop back

into the fridge to set. This cake will freeze although

the fresh raspberries will become soft and soggy

once you defrost it. However, I’m not sure this will

detract from the cake!

Cake Toppings

You can eat it like this once it is set, or you can add

another dimension to it by covering it with a chocolate

ganache so it is almost like a Sacher Torte like I

have done in the picture, or serve some raspberries

soaked in alcohol and coconut sugar with each slice,

or even make a raspberry couli by blending raspberries

with some coconut sugar and then passing it

through a fine sieve to get rid of the seeds. You can

ask your guests if they can guess the secret ingredient

– I bet they wont be able to.

I made the chocolate coating with

1 cup melted cacao butter

1 cup cacao powder

⅓ cup agave syrup

½ cup melted coconut butter

A pinch of pink Himalayan salt

Whisk them well until well blended and then pour

gently over your cake. If you put your cake onto a foil

covered baking tray. You can collect the chocolate

that runs off the cake and reuse it another time. Pop

the cake into the fridge to set and then decorate as

you like.

I made some tiny chocolates to put on top and then

sprinkled a little gold glitter on for some sparkle. Cut

into the cake with a hot knife so you keep the slices

looking neat and wipe the knife clean between each

cut. Then sit back and enjoy the sounds of your

friends and family enjoying your special cake

Before use, wash the seaweed well to get rid of any

sand and shells. Put into a dish of clean water and

let it soak for 15 minutes. Put the cleaned, soaked

seaweed into your high speed blender add 1 cup

of the soaking water if it is clear of “bits”, if it is not,

then use fresh water and blend on high for several

minutes until it is a thick creamy paste. Put it into a

plastic tub with a lid and keep it in the fridge for when

you need it. It will easily keep for a week.

If you look at the companys’ web site they have

several recipes for their seaweeds. You can also

add a tablespoon of the paste to your smoothies to

enhance your nutrition.

The Chocolate Mousse

2 cups cashews soaked for 4 hours

½ cup carrageen paste

½ cup maple syrup

⅓ cup water

Pinch of pink Himalayan salt

½ teaspoon cinnamon powder

2 teaspoons vanilla extract

½ cup cacao powder

www.cornishseaweedcompany.co.uk

Page 51


Field to Plateby Ron Fairfield

If you take the road from Penzance

to Rosudgeon, passing the

magnificent St Michaels Mount

that floats in the ocean just off the

shore at Marazion, you drive along

keeping an eye out for an A board

tucked into a little pull-in that

promises Organic, local produce.

You park up and wander into

what can only be described as a

big shed nestled amongst trees,

however what comes next is an

Aladdin’s cave of Organic, and

local, seasonal produce with some

imported goodies that enhance the

lives of their producers.

The 17 acre farm and shop is the

work of Tim, a passionate, grower

and someone who doesn’t hold

back when it comes to discussing

the sad state of food production

across the planet. He has a local

reputation for sending the odd

customer out with a flea in their

ear if they show an ignorance

about why Supermarkets are an

anethema to what Tim, and others

like him, are attempting to do.

I asked Tim how he got into

the farm business and why in

particular, Organic, ethical and as

local as possible.

T: “I decided that instead of talking

about how important local, organic

and ethically sourced food is, that

I wanted to start doing it for myself

and others”, “it was about 15 years

ago when I got the opportunity to do

it, someone was prepared to invest

some money in it, so I did it!”

FV: So someone’s belief started

it all? Over the 14 years that you

have been in business how has it

T: Yes it is what I set out to do but it

has changed as we have enormously

increased our range, and we have

had to. If we had carried on just

growing and selling local veg then we

would have gone out of business a

long time ago.

FV: So is the idea of getting back

to purely local and seasonal

untenable?

T: There are a small number of

people who see the value of that

but most people are sucked into

the Corporate way of buying

(Supermarkets) and have been

talked into believing that it is the

only way to do it and because they

have to many things in their lives,

they don’t seem to have time to think

about where they should buy their

food.

changed and are you doing what

you set out to do?

Page 52


FV: Has there been a change in

the customers that you are getting

now after 14 years?

T: Yes, yes these days we have

fewer customers who spend more on

average. We also have less passing

trade.

FV: Less passing trade? Why do

you think that is?

T: Simple, because they believe the

myth that Supermarkets are cheaper,

and Supermarkets have teams of

people with PhD’s who are trained

to convince people to believe that

myth. I believe that I can provide

generally better produce than the

supermarkets and for the same

products I suggest that we are no

more expensive, and often cheaper,

but people don’t believe it. People

shop in Supermarkets because they

think it’s cheaper.

FV: Is the wave of Supermarket

bashing by some celebs and

others a sign of fighting back?

T: I don’t believe that there is a

serious voice out there or a real

source of public information to help

people make good choices that

would change things, and the further

threat from the big bio companies

such as Monsanto and Dupont is just

a further sign of how big corporate

business is ruining our food choices.

FV: So do you now see yourself

as being a small specialist outlet

and grower.

T: It’s not what I set out to be, but yes

it is what I have become.

FV: So what did you see the

business becoming?

T: I thought you would see more and

more of businesses such as mine

but I really underestimated peoples

understanding of the situation and

desire to change it.

FV: Give our readers your

understanding of terms such as

Organic, Unsprayed etc.

T: The history of food production

since the 1920’s has been a picture

of poorer and poorer soil quality due

to the move to using plentiful cheap

oil to produce synthetic fertilizers

resulting in degraded top soil that is

sick and needs chemicals to force it

to still grow crops.

Organic is a legal term that refers to

the growing of crops or production

of raw ingredients under the Organic

licensing laws, produced by the Soil

Association or such organisations.

The important thing about the term

Organic is the condition of the soil, it

has to produce healthy products that

resist pest attack and disease.

Unsprayed is, in my opinion, a stupid

expression because it suggests that

farmers will pour poisons onto their

land because they can! Of course

unsprayed may mean that the soils is

prepared in a similar way to Organic

but it doesn’t tell the whole story

and therefore is not an accurate

way to describe the process, it’s a

meaningless term that shouldn’t be

used in my opinion.

FV: What about the growing trend

for the term “Fair Trade”, is it

really fair trade?

Page 53


T: Your guess is a s good as mine,

but yes I think it is. The organisations

that I know of and trade with do

provide basic education for the

children of it’s workers with better

working conditions, as opposed

to the wage slaves of the large

corporate producers.

FV: So Tim, 14 years on what

are the challenges of today as

opposed to when you stated?

T: Growing is much more difficult,

Climate change is a real problem, I

could rely on the weather with more

accuracy then as opposed to now,

the weather conditions are less

stable, there is a greater proliferation

of pests and the huge threat from the

Corporate food giants.

All of these make for a very

challenging situation for what I set

out to do.

Selling has become more challenging

especially as far down the country

as here in Cornwall, with not enough

local buyers and the growing cost of

transporting further up country it is

difficult.

FV: So how do you see the future

of businesses such as yours?

T: in a word Bleak! I don’t think

in 5 years time that we will exist.

My ability to source local Organic

produce is being challenged by a

lack of young growers coming in to

replace the old producers that I rely

on.

Some of my producers are now in

their 70’s and have no one in any

meaningful way to take over from

them. There are some people

coming in with Grants that prop up

the façade that the Government

cares about this, but they never last

because as soon as the grant runs

out they pack up because they are

not prepared to do the work, and it is

incredibly hard work.

FV: So what can people do to

maintain good choices in Organic,

local, and ethical produce.

T: People have got to stop listening to

the idiots, and the establishment and

start to think for themselves.

In this day of so much information,

much of it is biased. It is very hard to

get real information anywhere.

The agreement that has just been

signed in Bali (the end of 2013)

is yet another situation where the

Americans are pushing the corporate

bandwagon forward, making it easier

to pillage developing countries of

their raw materials.

So I don’t see any improvement on

the horizon at the moment.

FV: So what can we do? Should

people look for the small grower,

buy locally, is that a guarantee

of avoiding the dangers that you

have mentioned?

T: No it isn’t a guarantee and I can

only talk about my business. I source

local wherever possible, Organic

mostly, and fair trade as a main

principle. For the small grower/seller

the future is very very difficult. People

are very price driven when they are

shopping so we do come up against

that.

FV: So is price as part of your

mix something that you have to

consider?

T: Yes, of course. Supermarkets

will play with the price of things that

people are familiar with and engage

in falsified lowered prices by paying

their suppliers very low prices then

charge higher prices for products

that people are less familiar with.

Corporate Globalisation is the threat.

FV: So will the larger Organic

producers stand a better chance?

Page 54


T: Yes I have a friend who is from

generations of farmers, who has

inherited land which he converted to

Organic about 20 years ago, he works

incredibly hard but is dependant on

demand in order to continue long

term. There will always be a niche

market for those who want (and can

afford) real food.

FV: So Tim what should people do?

T: If you listen to Johnathon Porrit,

a British environmentalist and writer,

he will tell you that you could grow

Organic for the whole planet, and

I think you could, given a massive

change in the system.

But whilst the power structure is

based on profits for share holders

then it won’t change.

FV: So the answer seems clear,

more local customers?

T: Yes but where are they going to

come from, it comes back to the point

that people have to vote with their

wallets and make positive choices

for Organic, local ethical shopping

and eschew supposed convenience

to invest in a sustainable future, then

perhaps businesses like mine will

survive.

Lastly there is an environmental

benefit, a recent study showed that

we had a larger amount of wildlife

on the farm plus we have a large

number of Hives around the farm to

help pollination. True sustainability,

that can’t and won’t happen in a

chemically driven farm situation.

FV: So the answer is clear, choose

Organic, ethical and wherever

possible local and make a

difference.

Thanks for sharing your story with

the readers of Fresh Vegan Tim, and

good luck for the future.

Trevelyan Farm

Rosudgeon

Cornwall TR20 9PP

01736 710410

Page 55


Artisan Sandwiches

by Jacqui

Page 56


SWEET POTATO BEET & CARROT

WITH CHIPOTLE MAYO

Chipotle Mayo

You can make your own vegan mayo but I rarely do as it is not something

that we use a lot of in our house.

1 cool chilli chipotle

4 tbspn vegan mayo

¼ lime juice and zest

Seasoning

Heat up a skillet or frying pan and toast the chipotle chilli to release the

smokiness and the unique flavour, it will soften at this stage so then place

in a bowl and just cover with boiling water to infuse. Leave for 30 minutes

and then blitz in a food processor with the mayo or you can chop as finely

as you can and or mash in a pestle and mortar adding your mayo, lime

juice and zest. We are looking for a runny consistency packed with flavour

and leave to one side until you are ready to assemble the sandwich

Filling

1 large sweet potato

1 large raw beetroot

2 carrots

Handful of spinach

Lettuce of choice

Red onion rings

Handful of coriander with stems removed

Vinaigrette of choice

Firstly mandolin/finely slice or on fine blade in food processor the peeled

beetroot and then slice into thin strips, do the same with the carrot, placing

each in separate bowls to avoid beetroot bleed.

Season with salt and pepper and a tsp of vinaigrette and allow to marinade

whilst prepping sweet potato.

Place sweet potato in a steamer for 40 minutes so it will not be soggy and

absorb water, leaving the skin on. Needs to be just soft but not mushy or

indeed if no steamer you can boil and mash the filling instead of slicing

and searing, choice is yours. Allow to cool and slice, brush with olive oil

and gently place on heated char grill/broiler or you can fry in a non stick

pan, to give a nice smoky flavour. Remove once cooked and place to one

side.

Slice onion rings ready to assemble sandwich and also prepare your salad

leaves and spinach, removing the stems from the spinach.

Now to assemble, take your bread or roll and spread the chipotle mayo

lightly and then add your lettuce, then spinach and then a layer of sweet

potato, then add some more of the chipotle mayo and then your coriander

and onion rings, then lastly the layer each of beetroot and carrot

There you have it a very filling, smoky delicious deli sandwich

Page 57


CLUB SANDWICH

What you need

6 slices good quality toasting bread (I

used sourdough)

1 medium aubergine/eggplant

1 300g pack of firm tofu

Cos lettuce

4 Sundried tomatoes hydrated

No Moo Vegusto cheese

Vegan Mayonnaise

Capers

Tomato ketchup

Fresh dill

1-2 gherkins

Marinade for tofu &

Aubergine/Eggplant Bacon

¼ cup/60ml/60g of tamari or soy sauce

1tsp liquid smoke (available on line)

2 tsp maple syrup

Preparation

Tofu holds a lot of water, so I the night

before place the tofu in a dish and place

a plate or Tupperware lid on tofu and

weigh down to release water. You can

do this 2-3 hours before you cook or you

can leave it if no time, but it does make a

difference to the texture for baking and

frying.

Next slice both the tofu and your aubergine/eggplant

laying the tofu to one

side. Slice aubergine/eggplant into thin

slices or use a mandolin, once sliced lay

on top of an oven tray covered in tinfoil

that is well oiled.

Preheat the oven to 475f/ 240c, gas 8

or fan 220. Oil your aubergine/eggplant

and place in oven for 7 minutes keeping

an eye for burning, remove and turn

over for another 3 minutes and then

remove from oven and place on a plate

to cool down.

Page 58


Then place your sliced tofu on oiled oven tray and drizzle over some of the

marinade above, leaving enough for the bacon. Place in oven reducing temperature

to 350f/180c/fan 160 and bake for 5 minutes and then turn over

for another 5 minutes, remove and allow to cool down.

Next dip the aubergine/eggplant in the marinade and place back on the tray

and bake for 3-5 minutes longer, the time will vary depending on the age

of your aubergine/eggplant, so keep an eye on the bacon, it should be soft

once removed as it will harden slightly as it cools. Place on a plate and then

start to prepare the sandwiches.

Thousand Island spread

Take 2 pickled gherkins and slice and chop

4 tbspn mayo

2 tbspn of tomato ketchup of choic

2 tsp capers crushed and chopped

Seasoning and mix all of this together along with fresh dill chopped to taste.

Next toast your bread slices, you need 3 per sandwich, cool down and then

spread the thousand island dressing on toast slices. Next after washing

your cos lettuce cut leaf in half and place on first slice of toast, then add tofu

slices, bacon crossed over in an X and then I place 3 slices of vegusto cheese,

using a potato peeler, so nice and thin, then add your hydrated sundried

tomato and then the next piece of toast and start again, finishing with the

3 rd slice of toast.

This is a tall sandwich and best served cut in half with skewer through the 2

halves, place on plate with Chermoula coleslaw.

Chermoula recipe

3 tablespoons harissa

1 large bunch of chopped ¬flat-leaf parsley

1bunch of chopped mint

1 large bunch of chopped coriander leaves

6, garlic cloves, peeled

1 tbspn smoked paprika

2 tbspn ground cumin

1 small chilli

Juice of 1 lemon

2 preserved lemons

300ml/10 fl oz of extra virgin olive oil

1 teaspoon sea salt and pepper

Remove stalks from all the fresh herbs and either place in food processor

or chop finely, I personally place half in food processor and the other

half I hand chop to give texture. I add the preserved lemons in with

the herbs and garlic and harissa.

I make my own harissa which is in the last winter issue of Fresh Vegan

or you can use Rose harissa from belazu which is good but fresh is

always better.

Add all the other ingredients and allow to marinade for as long as you

can, I usually make the day before.

Chermoula is great to have in salads on top of Moroccan dishes, to

marinade tempeh or tofu and great for the bbq with roasted aubergine

or eggplant.

I just added some of this to red, white cabbage sliced with red onion

and grated carrots and there you have a mayo free coleslaw

Page 59


Big thank you to the

suppliers who contributed

to Jacquis Sandwiches

Cool Chile Co

1 Enterprise Way

Triangle Business Centre

London NW10 6UG

United Kingdom

t: +44 (0)870 902 1145

e: info@coolchile.co.uk

w. www.coolchile.co.uk

Plamil Foods Ltd

Folkestone

Kent

CT19 6PQ

England

p: +44.(0)1303 850588

f: +44.(0)1303 850015

e: contact-us@plamilfoods.co.uk

www.plamilfoods.co.uk

www.vegusto.co.uk

An extra thank you to

Rachel for the homemade

artisan Rolls

Vicky’s Bread,

Sweet William Cottage,

St. Martin,

Helston, Cornwall

TR12 6DE

tel: 01326 221521

email: vicky@vickysbread.co.uk

www.vickysbread.co.uk

Thank you to all the lovely companies

who donated fantastic ingredients for

the sandwich feature. Please visit their

products as they are some of the best

around. Unless you tell us about

your favourites!!

Page 60


What we like!

Adobe Espresso Set

Loving this website who give 15% to

Cat protection league on any purchase

made. They also have a vegan policy,

so no animals were harmed in making

any of the products they sell on this

website, certainly worth supporting

Smoked, diced chipotle chillies

in a tomato and vinegar

sauce, great in mayo or use to

marinade vegetables and tofu

4 PORCELAIN ESPRESSO CUPS &

SAUCERS, MATCHING GIFT BOX

DISHWASHER & MICROWAVE SAFE

This all comes in a matching gift

box

£22.50

£4.00

Panama Cocoa Tea

Duffy’s the stone-ground chocolate maker

has created this great raw cacao nibs to

add to your tea for a unique flavour, add

to a cafieatier with some black chai loose

tea or black loose tea for a taste sensation

£3.00

Essential Teas

Herbal Teas which are all ethically-sourced

and produced organically to the highest

Demeter-certified biodynamic standards

by their Fairtrade partners

£1.40 per package

The Vegan Kind monthly box

delivered to your door after the

1st of the month, excellent for

new vegans, offers cosmetics

and food products available to

buy in UK £12.95 incl postage

Box of the best vegan sweets

Delivered to your door every

month or one off box. Makes

a great gift

White mulberries in raw

chocolate

Dairy free, gluten free and no

cane sugar used in these my

favourite raw chocolate snack,

cannot stop once you open

the tube.

£4.99 150g

£20 pm or £22 one-off

Page 61


Tapori Tiffins

www.taporitiffins.se

Tapori means,

“One who is at ones peak”

I have long been a researcher for foods that help soothe

the Soul and bring a balance to our own unique rhythm

and spirit. I am also in search of food tasting and looking

fabulous, I, like everyone else, loves food to be tasty and

fills me with Ooh and Ahh at the delights I am eating.

I was excited, whilst searching for those special places

I am always looking for, when I found Tapori Tiffins an

Ecological, Ayurvedic, Vegan restaurant in Sweden.

Tapori Tiffins is placed in Malmo Sweden, inside the Mitt

Mollan galleria in Malmo’s cosmopolitan quarter and was

opened in July 2013.

I asked Zeenath the creator behind Tapori Tiffins about

how the idea became a reality and what drives her

Ayuvedic vision...

Veganism has had a lot of press in recent year or two

and increasing all over the world. Is this the case with

more plant based foods and veganism in Sweden

There has been a steady growth of media-based initiatives

focussing on the vegan food and lifestyle in Sweden.

With the proliferation of digitally networked media, new

veg-exclusive blogs, online TV shows and webzines have

popped up every year for the last decade or so.

The media platform to audience ratio is delicately balanced

so that it is not yet too crowded a party on the content

production side. For instance, vegoriket.se, which won the

2013 best veg-blog award at Scandinavia’s largest veg-fair,

Vegomässan attained favourable reception within a year of

its launch.

Based on mere personal observation however, I would

unabashedly stake the claim that there is still a long way

to go for veganism to be part of popular discourse and

lifestyle.

Veganism as an ethical choice remains within an exclusive,

albeit growing, circle. It is not uncommon to greet the

occasional, ‘Oh! You serve vegan foods only! How do you

survive as a business?’ comment at my kitchen, located

at a food court where of the 5 restaurants, 2 of us feature

vegan and vegetarian items on our menu exclusively.

Granted that if anything, the normalisation of veganism

would blunt its activist edge.

The motivation to normalise is indeed fuel enough for

initiatives to expand the consumerist mindset of what good

food can be for the body, the senses and the eco-system.

Some veg-exclusive media initiatives claim their intention is

Page 62


Page 63


to enhance veg-food and lifestyle within the mainstream

milieu without putting on the activist hat.

For instance, Björn Gadd, of the blog Vegankrubb.se

initiated along with wife Hanna, launched the online vegfood

show, ‘Mat I Munnen’ (Food in the Mouth) in late

2013 with the aim to enhance appreciation of food, rather

than ‘beat the veg-drum’. To sum up, there still remains

a big gap in the making of a veggie dominant discourse.

Pioneers, come stake your claim!

Tell us more about Ayurveda and Raw combinations

and how this is balanced throughout the seasons

Ayurveda provides a holistic perspective on the intake

of food by focussing on the body, the ecosystem and

seasonal change. Vitality (prana) in our foods is not only

a matter of freshness and preservation of vitality in the

foods but also of local and seasonal availability.

Awareness of the constitution of our body (prakruti) is a

matter of making conscious choices by being attentive to

the changes our body is going through (vikruti).

Here are some classical habits and routines to adopt

when partaking of a warm and raw vegan diet with an

ayurvedic perspective,

Sip warm water with a lemon as the first food item in the

morning and also between meals to aid elimination (agni)

Indulge in self-massage to trigger healing energy.

For your first attempt, start by massaging your ears.

Surround yourself with aroma of essential oils. For

instance, orange for vata, lavender for pitta, rosemary for

kapha.

Include cardio-vascular exercises as part of your daily

routine to, among other benefits, improve the quality

of your sleep. Eat cooked foods when the weather is

cold and at dinnertime. Eat cold foods, like salads, at

lunchtime when digestion (agni) is at its peak.

Chew ginger before meals to improve digestion. Chew

fennel seeds after meals or drink fennel tea to prevent

gas or bloating. Include vegetables and add a higher

amount of greens in your juices, to decrease dryness.

Include all six tastes in your food plate for a balanced

and satisfying meal. Salty, sweet, sour, pungent, bitter

and astringent. Example, salt from shoyu to enhance

taste and appetite; sweet from grains in moderate

portions to prompt satisfaction; sour from berries to

stimulate appetite; pungent from garlic to clear sinus

passages; bitter from green leafy vegetables to detoxify;

and astringent from cauliflower or teas to bring about a

balance.

Choose foods as per your dosha. Adopt a self-learning

route to knowing your mind-body constitution and its

changing dietary needs. Eat with awareness. Do not rush

while and after eating.

You will know to bring in changes to your habits and

routines when you are experiencing food cravings,

insomnia, weak digestion, constipation, diarrhea and a

general lack of vitality.

Can you explain what Ayurveda in your food

represents and how you prepare this for your

customers

Ayurveda, as with any other knowledge and practice

related to foods, has become specialised, exclusivist and,

in parts, purist.

Those who seek a conscious path to nutrition within

the ayurvedic fold tend to reach for expert advice and

Page 64


increasingly rely less on self-awareness as a guiding

path, thus creating oneself as a consumer and not a

practitioner of conscious eating routines.

My upbringing in India included meals at the dining

tables of relatives, neighbours and friends where

conscious eating guidelines, indeed ayurvedic eating

guidelines, hovered in the form of grandmothers’

tales, example set by uncles and admonishments

by aunts. This living mode of guidance to conscious

food habits is what I hope to encourage through my

restaurant kitchen.

Discussing with guests, indeed debating with them

as a way to persuade ayurvedic knowledge in one

another; featuring menus with smoothies for dosha

types, tridoshic warm and raw meals are some ways

in which I set a departure point for encouraging

visitors to take an interest and curiosity in their own

eating habits and routines.

Tell us more about your cooking classes Zeenath,

what could people expect to learn on your

courses

My cooking is an evocation of memory from the

dining tables of my childhood. Being of pan-Asian

descent and being part of an active social circle, my

family dining table, as indeed the dining tables of my

relatives and friends featured a variety of regional

cuisine influences.

I continue to exchange recipes and photos of home

meals via WhatsApp with my school buddies!

Brought up in India, and currently residing in

Sweden, I share cooking techniques like tempering,

fermenting, pressure cooking using locally available,

seasonal and gluten free ingredients. All items on

my menu are the result of experiments pushing at

increasing the ecological quotient.

For instance, my current successful attempt has

been raising the ecological quotient of the dosa or

south Indian pancakes made from fermented rice and

lentil batter.

I have been using ecological green mung beans,

and brown basmati rice as an alternative to hulled

black lentil (urad) and ground white rice I share these

recipes and some favourites from my childhood

through my cooking lessons.

Which is your most favourite season to cook in

and what would this be

I quite enjoy exploring the locally grown, seasonal

fare during the Swedish winter. This previous winter,

apples and green kale were main ingredients for my

recipe explorations.

Green kale rubbed with sea salt and olive oil

dehydrated to a lip-smacking crispness at 42°C for

about 6 hours. Apple chutney with ginger and five

Page 65


spice combination from Bengal. Green kale masala

buckwheat chapatis. Apple and pumpkin rice paper

potstickers with sunflower seeds. Green kale – strawberry

smoothies with cardamom.

Finally what tips do you have for the Spring season

Jerusalem artichokes. Buy them pre-washed and eco

to minimize prep time. You can keep the peel on if you

have chosen eco. High in fiber and easily digestible by

diabetics sunchokes, or Jerusalem Artichokes, are a good

root vegetable alternative for kapha and pairs fashionably

with vata and pitta.

Blend up a Creamy Vegan Spiced Sunchoke Soup.

Pressure cook (or boil) 2:1 parts of sunchokes to

potatoes with a couple of garlic cloves and bay leaves in

just enough water to aid the disintegration. When cooked,

remove bayleaf and keep aside. In a pan, heat oil, add

cumin seeds. When seeds are fragrant add onions.

When onions are translucent, add minced ginger, a pinch

or two of turmeric, a teaspoon of ground coriander, a

pinch of fresh or ground chilli.

Pour out spices hot and sizzling onto the boiled

sunchokes. Blend while adding salt to taste.

Soups up!

Soft gluten free pancakes

Soft gluten free pancakes made from fermented rice and

lentil batter. A breakfast and snack-time favorite in South

India. The fermentation process increases nutrients and

aids digestion. Fermenting foods also reduces cooking

time.

Makes 12 to 14 dosas.

Preparation time: 2 to 3 days

Cooking time: 5 min

Equipment required:

A very good blender

Non-stick or cast iron skillet

Ingredients:

a.1 cup Urad dal / Split, hulled black lentils

b. 2 cups Basmati rice

c. 2 Tsp Chana dal / Bengal gram dal (optional)

d. 1/2 teaspoon Fenugreek seeds

e. 1 tsp Salt

f. Oil

g. 1 Onion

Preparation for Day 1:

Rinse ingredients a. to c. in cold water. Leave to soak for

Page 66


6 hours or overnight in a container with thrice the amount

of fresh water.

Drain excess water, leaving enough to aid the grinding.

Blend to a smooth consistency with ingredients d and e.

Preparation for Day 2:

Keep slightly covered overnight to 36 hours. The

fermentation is complete when a sour smell pervades and

there are bubbles on the surface of the batter. In cooler

climates, aid the fermentation by placing in an oven

preheated to 100°C withthe heat turned off, but the oven

light left on overnight. Place the container on an easily

cleanable surface in case the batter attempts to run out of

the container!

Preparation for Day 3:

You can now store the batter in the refrigerator for upto

6 days. When you want dosas, start by letting the batter

reach room temperature. Smear a few drops of oil on a

medium heated skillet with the cut side of half an onion.

Pour the batter on to the middle of the skillet and spread

the batter gently and quickly in outward circles. When

bubbles form on the surface, flip over. Try making a

spongy version and a crispy version by working with the

thinness of the batter spread on the skillet.

Try variations by adding chopped cilantro or onions or

cumin seeds to the batter before spreading it on the

skillet.

Coconut Chutney

Makes enough to accompany 12 dosas.

SET A

2 cups of either Coconut flakes / fresh, grated Coconut or

Coconut milk

1 inch Ginger, grated

Juice of half a Lime

Salt to taste

1 Tbsp Channa dal / Bengal gram dal (optional)

Handful of fresh, chopped CIlantro (optional)

SET B

1 tsp Mustard seeds

4 to 5 Kadi patta / Curry leaves

1 tsp Oil of mild flavor

If using chana dal, dry roast it until slightly browned.

Dry grind to a fine powder. Blend with the rest of the

ingredients in Set A. At this stage you have a quickly

prepared coconut chutney that is ready to eat. You can

add fresh chopped Cilantro. If you want to bring on the

bells and whistles, then drop the cilantro and move on

to Set B. Heat the oil and add mustard seeds. When the

seeds start to crackle remove from heat and add curry

leaves. Dunk this flavour bomb into the mix from Set A.

This cooking technique is called tempering or ‘tadka’, a

way to extract flavour by heating whole spices in oil.

The coconut chutney keeps in the fridge for upto 6 days.

You can also make a big batch of Set A and freeze it

airtight for upto 3 months.

Apple Chutney

Inspiration for variations in accompaniments to the dosa

can be sought in South Indian regional chutney recipes

incoporating vegetables, nuts and lentils. Our restaurant

is located in the south of Sweden and we tried the

locally grown apple called Ingrid Marie for a tart chutney

accompaniment to the dosa.

Makes enough to accompany 12 dosas

1 tsp Cumin

1 tsp Mustard Seeds

1 tsp Oil

8 cups Apple for cooking, peeled, cored, sliced

1/2 cup Sugar

1 Green chilli, chopped

1/2 cup water

Heat oil. Add cumin and mustard seeds until they crackle.

Add the remaining ingredients. Boil for about 40 minutes

or until the mix has softened.

Page 67


Emma is a post-graduate student from the UK and lover of healthy

vegan food. She loves exploring different types of cuisines, from

Middle-Eastern to Indian to Asian, macrobiotic, raw, and cooked.

She writes a blog where she shares her foodie adventures ,fun in

her kitchen, exploring the vegan options out and about, as well as

vegan products she discovers.

http://coconutandberries.com

Coconut Colcannon Cakes

This is a fun way to jazz up two vegetables

you might think of as being boring- swede and

cabbage. Colcannon is a traditional Irish dish

mainly consisting of mashed potatoes and

cabbage. I’ve given it a twist using swede for a

change, shaping the mix into little patties and

coating them in coconut for a crunchy crust

after baking or pan-frying.

What you will need

1T Coconut Oil (+1T for pan-frying)

1 Onion, chopped fine

2 Medium Swede, peeled and diced (Approx

1kg/2lb)

1 Medium Savoy Cabbage, outer layers removed

and shredded

1/4C Coconut Milk

Salt and Pepper

1/2C Shredded Coconut

What you will need to do

Steam or boil the swede until it falls off a fork

when pierced (30-40 minutes). Meanwhile

Sauté the onion in the coconut oil in a frying

pan over medium heat until translucent. Add the

shredded cabbage and continue to cook for 5

minutes until softened and bright green.

Mash the swede well and add the coconut milk

and plenty of salt and pepper. Stir through the

cabbage and leave mixture to cool in the fridge

for at least an hour.

Shape the mixture into patties (I used a 1/2C

measure) and press in the shredded coconut

on both sides.

If baking line a sheet with parchment paper and

bake at 180C for 20 minutes, flipping halfway.

To pan-fry, heat another tablespoon of coconut

oil In a frying pan and cook for 5 minutes on

each side over medium heat.

You could try variations with potatoes and kale

or add your favourite spices, fresh ginger, garlic

or herbs.

Makes 10 patties

Page 68


Roasted Carrot Hummus with

Spiced Nut Topping

Hummus

400g/1lb Carrots, peeled and cut into 2” chunks

4 Whole Cloves of Garlic, squashed with the flat

of a knife

1T Olive Oil

1/4C Lemon Juice

2T Tahini

1/2t Ground Cumin

Salt & Pepper to taste

Handful of Fresh Parsley

Spiced Nut Topping

2T/25g Blanched Almonds

2T/25g Blanched Hazelnuts

2T Sesame Seeds

3/4T Coriander Seeds

1t Cumin Seeds

1/2t Fennel Seeds

1/2t Sea Salt

Black Pepper to taste

Preheat oven to 200C/400F

Toss the carrots and whole garlic cloves with

the olive oil in a roasting dish and cook for 30-

35 minutes until tender and beginning to brown.

Meanwhile, prepare the nut topping. Place all

the ingredients, excluding the salt and pepper,

into a frying pan and toast over medium heat

for approx 5 minutes. It should begin to smell

fragrant but be careful it doesn’t burn! Leave to

cool and then whir in a food processor briefly

until coarsely ground. Set aside.

After removing the vegetables from the oven,

squeeze the garlic from its skin into a food

processor along with all the remaining hummus

ingredients, excluding the parsley. Process until

smooth then add the parsley and pulse so that

you have little green flecks throughout.

Serve the hummus on fresh bread or crackers

sprinkled with the spiced nut topping.

Page 69


vegan fare, just because there are no animal products

in something does not necessarily make it suitable,

there are the environmental and moral considerations.

We research our suppliers, and try and make sure the

ingredients used are from the best businesses possible.

We try and support other small and local businesses, and

use organic wherever possible.

Do you make everything yourselves in Tall Poppy?

Hello Tall Poppy, can you just explain to our readers

where you are based and where you are from...

Hi there! We are a 100% vegan catering company based

in south Birmingham. We started up as an event cake

bakery in Wales, but had to rapidly expand into other

cakes, then savoury food, as our stalls kept selling out

at the fairs and festivals we attended. We then moved

to Birmingham to open up a store front in Selly Oak in

August 2013, and haven’t looked back!

What has been the journey towards being Vegan and

have you always been a Vegan Company or did you have

a Vegetarian catering business before this?

The whole family has been vegan for 8 years now. We

started by reading the China Study, and went vegan

overnight. The more we then read about the ethical,

moral, health and environmental reasons behind

veganism, the more solid we got in our beliefs. Eight

years later, with 2 healthy children who have always been

vegan, we can’t really see a reason to ever not be! The

business has always been vegan, cakes taste just as

good, if not better, dairy- and egg-free.

How did you prepare for opening your cafe ? (I know

there will be many new Vegan businesses wishing to set

up and would like to know why and how you decided to

set up a cafe)

We researched the area, luckily we knew quite a few

people around, and realised that there would be plenty

of business if we marketed ourselves right. Setting up

in a student area was to our benefit, the premises have

plenty of footfall, and we made sure the prices would suit

a student budget. We also realised that there were not

enough vegans in the area to rely solely on those people

to make ends meet, so we made sure to appeal to a

wide variety of customers, and make great tasting food.

We have also maintained the event catering, delivery

and postage of cakes and cookies, and large event cake

aspects of the business.

Do you believe it is important to be as ethical as possible

with your ingredients in your business?

We make almost everything from scratch. The breads

used in our burgers and paninis are homemade, which

means we can avoid any strange dough improvers

the large companies need to put in. We make our own

barbecue sauce, mayonnaises, and aioli. We even make

our own “butter”, for the buttercream in our cakes and

cupcakes, and to cook with, as I am not a fan of the

margarines available in supermarkets.

What could we expect to see on your menu when we

come to eat there?

We have a core menu of regular savoury items, our BBQ

jackfruit is extremely popular, we have people buying it by

the tub at vegan shows, we also make vegan crabcakes,

homemade bean burgers, and a variety of paninis. We

also have a varying selection of cupcakes, decadent

brownies, soft, chewy cookies, fluffy muffins, and a range

of gluten-free options.

What is your most popular dish at Tall Poppy?

Our Crabby Jack invariably sells out. A burger made

from jackfruit, seasoned with the flavours associated

with a Maryland crab cake, smothered in our homemade

roasted garlic and lemon aioli on a homemade bun will

satisfy a lot of cravings, and keep you feeling warm and

toasty for hours!

Are your customers solely Vegan?

Relatively few of our customers are vegan in fact. Some

have heard about us and are curious, some end up

eating with us as they accompany their vegan friends for

lunch, others don’t realise we are vegan, and a few need

a little reassurance that almond milk tastes as good in a

cappuccino as cow milk, and then become regulars every

morning.

What do you look for when creating new dishes for your

menu or specials?

I am always reading, researching, and playing with new

and unusual ingredients, which is how we came up with

all our jackfruit options. We try and keep everything as

seasonal as possible, suited to the weather, and use the

best ingredients. We listen to our customers, and try and

incorporate favourite dishes, and flavours and ideas that

are being requested. We primarily try and make food that

we love to eat!

We believe the ethics are an integral part of making

Page 70


WE asked SOS What seasonal food for Spring do they

like to eat?

Our favourite spring ingredient is fresh peas. They are

so much more versatile than people think, there is much

more to a beautiful spring pea than just boiling it.

Almond Feta and Spring Pea

Bruschetta

A beautiful starter, or a light meal, perfect for a

blossoming spring day. Smooth, buttery, fresh peas

perfectly accentuated by the tang from the feta, and

crunch from the sourdough toast

Ingredients:

Almond Feta:

100g almonds, soaked overnight

25g apple cider vinegar

5 tsp oil (sunflower, or other oil of preference. Coconut oil

tends to make the feta too solid, so more water needs to

be used to maintain spreadability)

6 grams garlic, minced

½ tsp salt

25 ml water (more if using a solid oil like coconut)

Pea and Mint Mash

200 g fresh spring peas

5-10 leaves mint, coarsely chopped or torn

2 tbsp coconut oil or vegan butter

Salt and pepper, to taste

6-8 slices fresh sourdough bread

Blend all the ingredients for the almond feta together,

using a food processor, or good blender. Can be made

several days in advance and stored in a Tupperware in

the fridge.

Make the pea mash. Warm the butter in a pan, add the

fresh peas, and gently cook until they are just al dente.

Using a fork, squash them a bit until the desired texture

is reached, for a smoother result you can use a food

processor, add the mint and seasonings.

To assemble

Toast the sourdough, smear with a generous amount of

the almond feta. Add the freshly mashed pea and mint

mixture, and enjoy!

Page 71


Warm

Potato

Salad

A quick, easy meal, making the

most of our beautiful spring

produce, great by itself, or ideal to

pair with some baked tofu for an

extra protein punch.

Ingredients:

250g new potatoes

50 g marinated artichokes, chopped

50 g sundried tomatoes, chopped

Bunch of spring onions, finely

chopped

200 g pea sprouts

150 g chickpeas

150 g lentils

Other veggies that are available,

avocados, asparagus, whatever

looks good!

Extra virgin olive oil

Juice of half a lemon

Balsamic vinegar, to taste

Directions:

Boil the potatoes for 15 minutes, or

until done. Drain, and set aside.

Grill the asparagus, if using, and

quickly warm through the chickpeas

and lentils.

Place all the ingredients in a large

bowl, add olive oil, lemon juice, and

balsamic vinegar, toss to coat, and

serve immediately.

Page 72


Lemon

Poppyseed

Loaf

Lemons are another fantastic

spring ingredient, but even as the

weather warms, we still need a

little bit of a treat to stave off the

last of those winter chills.

Ingredients:

275g plain flour

175g caster sugar

2 tsp baking soda

1 tsp baking powder

½ tsp salt

250 ml nondairy milk

1 tsp apple cider vinegar

50 ml vegetable oil

Zest of 2 lemons

Juice of one lemon

1 tbsp poppy seeds

Drizzle:

Juice of ½ lemon

½ cup – 1 cup icing sugar, depending

on how thick you like it!

Preheat the oven to 175. Sift flour,

sugar, baking powder, baking soda,

and salt into a large bowl.

Mix the wet ingredients together in a

smaller bowl.

Add to the dry ingredients, being

careful not to overmix, stir until just

incorporated.

Pour into a prepared loaf tin (greased

and lined), and bake for 40-60

minutes.

Check after 40 minutes, a toothpick

should come out clean from the

middle.

If it is not fully cooked, return to the

oven and check at 5 minute intervals.

Leave to cool on a wire rack.

The drizzle can be poured over either

when the cake is still hot and in the

tin, or when the cake is cooled, and

used as more of an icing.

Phone 0121 472 6066

Email Info@tallpoppyfoods.co.uk

Web www.tallpoppyfoods.co.uk

Page 73


Page 74

Oz is the talented cook behind

Sultan’s Delights, a middle

eastern inspired kitchen.

After making regular trips to her stall at

Street Diner, I knew I had to feature her

in the next issue of Fresh Vegan. Her

food is incredible; fresh, inspired dishes,

vegan baklava (a personal addiction of mine!) and

an array of different dishes every week.

Oz was born in northern Turkey, near the Black

Sea’s coast. Her inspiration for food came from her

mother, who made sure she grew up in the kitchen,

understanding the value of preparing and enjoying

beautiful, fresh food. Cooking was a passion for her,

and she loved to cook for friends and family – even

strangers that passed in the street!

She brought Oz to watch food being prepared

from scratch, joining women as they gathered

in a communal garden to make winter pickles,

flatbreads, tomato and pepper paste and wedding

food.

As she grew up, Oz swapped traditional cooking for

classical archaeology, gaining a degree while she

lived in Antalya, and began discovering the wonders

of Arabic-inspired food: spicy, nutty flavours, za’atar,

tahina.

Living in uni accommodation, without the luxury of ready meals, meant that Oz quickly returned to the kitchen, and

become head chef of the household.

In the late 90s she came to England to improve her English, and embraced

the eclectic mix of food that was available in London at the time. Working as a

waitress she soon found her way into the kitchen, taking the place of sous chef,

and after meeting the love of her life she came to Brighton, where she managed

a local Bagelman shop for seven years.

Sadly in 2009 she lost her dear mother, and it shook her working life. Taking

to the kitchen, she replicated the comforting smells of her childhood, throwing

herself into cooking her mother’s darling pastries, recreating the smell of

pounded and roasted poppy seed bread.

Professional catering began in 2010, after she tested the waters by selling

her pastries and dips at Diplock’s Yard farmers market. Soon afterwards she

invested in some cooking equipment and threw herself into setting up Sultan’s

Delights.

From the beginning Oz experimented with the flavours that she had grown

up with, and those that she had discovered along the way. Arabic, Moroccan,


Persian – cuisine that all had common ingredients,

spices and flavours. She took classic dishes and

made them vegetarian - which raised more than a few

eyebrows!

Taking part in Street Diner was a real turning point for

Sultan’s Delights. After qualifying for a permanent spot

at the market, Oz now has a welcome platform to try

new dishes, and experiment with different ingredients.

The street stall has opened up more opportunities

for her – group bookings, dinner parties, birthdays,

Christmas parties, where she now caters for up to 130

guests. The colours, flavours and passion that come

through Oz’s food make it clear why her customer’s

come back week after week, and welcome her into

their homes for special occasions. At her stall you can

expect to find sweet potato and broad bean falafel,

beetroot and orange salad, orange blossom baklava,

squash tagine, and incredible vegan boreks.

Why vegetarian and vegan? “Simply – I love animals

and vegetables! I grew up in a meat loving country, and

was so sad to see our pet chickens becoming a meal. I

was a child, and didn’t understand at all.

When I started uni I learnt more about the food chain,

intense farming and animal cruelty. I came from a

country that was a jungle of stray animals, and started

carrying food with me to feed the strays – people

couldn’t understand my strange love of animals!

“I also love my veg. I find veggie cooking more

challenging – I’ve got a lot of friends who would not

touch vegetarian food, and I love to see them eating

my meals and changing their views on veggie/vegan

cooking.

I think we’re almost conditioned to have meat with

every meal and if we don’t, we won’t feel satisfied. I try

to show everyone that there are so many alternative

ways of cooking, and I’m sure it’s only a matter of

experimenting to find our favourites. For me – it’s rice.

I was brought up around rice fields, and my mother

cooked it every single day. I love cooking and eating it

in so many different ways. “

You can find Oz selling her wonderful food at Street

Diner, Brighton, or get in touch with her if you would like

her to cater your next special occasion.

You can also find her on Twitter (@SultansDelights)

and Facebook (/SultansDelights).

IInterview by

Christina of Paperbagblog

A digital marketing manager,

freelance writer and

lifestyle blogger.

email

cmwilmowski hotmail.com

Elle Magazine

voted “The Street

Diner Brighton”, (where

Sultans Delights has a

stand), one of the

top five in

the UK

Page 75


y Jacqui Deoir

Jason Vale the “Jamie Oliver of Juicing”

as quoted by OK magazine !

I first heard of Jason Vale 8 years ago

when I started to really pay attention

to what I had long known that you are

indeed what you eat and drink!

My journey began when I had

been working through depression,

experienced since childhood, and was

investigating how to get myself back

to functioning fully as the creative and

talented person I truly did feel I was

deep down inside.

Juicing literally saved my life! I was

given books to read from Raw foodies I

knew at the time, telling me it was the

best thing ever, and I experimented a

lot! I realised that even though this was

helping me there must be another way

so that I could still enjoy eating with

friends whilst being healthy.

I love food and the social interaction

of creating food and sharing, I am a

creative person, a chef and professional

caterer and I love to share my passion,

so Raw just didn’t cut it for me eating

this way 100% of the time, however

juicing was like a direct connection to

source of all joy and happiness in one

glass, yep sounds evangelical I know

but honestly when you start to juice it

changes your life, your cells shout out

for a juice after a juice cleanse, your

physical body and mind call out for the

green stuff, the beetroot, the vegetables

and before you know it, the bad habits

of picking and eating the processed

foods slip away and instead you reach

for a juice !

Personally I am more of a dooer than a

reader but I bought “7lb in 7 days” with

hesitation as it sounded a bit too much

like a slimming week and I’m not into fad

diets, but I am into a healthier approach

to food and how it nourishes your whole

body and mind and having heard so

many great things about the book I felt I

had to give it a go.

I have been juicing now for over 6 years

and it is a journey of discovery and of

understanding what works for you, I

have 3 of Jason’s books and this is one of

my favourites.

My other favourite is “Juice Yourself

Slim” I love the juices in this one as I

personally found 7lb in 7 days too acidic

for me, and the biggest leason I learn’t

from juicing and eating healthier is to

listen...........REALLY listen to your body.

The juices in 5lbs in 5 days are the best

put together in 1 book from all of the

books Jason has written and it’s great,

you can cleanse and nourish your

body and mind in 5 days and then eat

your favourite healthy recipes at the

weekend.

Now I know this will not appeal to

everyone and I have recommended

the regime to many people, and only

those who truly wish to change lifelong

patterns and weight issues pick up these

books and just go for it !

Page 76

The foreword in 5lbs in 5 days is

by a Doctor do you need a higher

recommendation than that ?

Jason’s books are easy to read and in this

book, as in the rest, there is always lots

of support, facts and encouragement to

wake you up and help you realise the

power of Juicing!

I know 7lbs in 7 days was a HUGE

success because it did what it said it

would and if you are looking to lose

a little weight, a lot or just wish to be

healthier you have to give these books

a go. You will be transformed after your

5 days not just on the scales but in your

mind and your stamina to exercise and

have fun.

I have recommended this book and

others to my clients, friends and family

and the ones who have done this are

wowed over by the results not just

physically in weight but the clarity you

experience, the aches and pains in your

body disappear, my depressions were for

the first time in decades under control

and my aches and pains from having a

prolapsed disc in my lower spine were

gone and my sciatica also disappeared.

But you must keep going, this isn’t about

a quick fix, it can be if you like, but


the more you put in the more you will

always get back.

When I was sent this book, kindly sent

by the Jason Vale Team, I decided to

actually do the exercises this time rather

than just the juicing and my goodness

what what a transformative experience

that was !

I had gone from playing at exercising to

being super competitive with myself on

the bike daily. On day 3, I reached that

high people talk of when exercising, and

from the Monday to the end of the week

I had started on my exercise bike doing

20 minutes at 20 mph and loosing 250

calories to a whopping 40 minutes at 26

mph and 320 calories burnt, I felt on a

high, my mood was massively improved,

my aches and pains had completely gone

and for the first time in years I could see

that I could have a regular exercising

routine alongside upping my daily juicing

intake to help become healthier, more

alive, present and lose weight - what is

not to like!

I highly recommend, when starting to

juice, to follow a plan like this. Jason

being the alchemist that he is has

worked out everything your body

requires daily with no strain on the body

at all and with long term benefits unlike

so many other promises from weight

related programmes.

What I loved about this book is that on

each of the days you have your list of

juices to make up and the recipes are on

those pages, so no need to flick through

to find the recipes it’s all there for you

and also nutritional information on what

is great for your body with one of the

ingredients, be it pear, kale of pepper,

you are learning as you are going along!

Superb

Everything you need is in this 256 page

book, or you can download the app from

the juicemaster website, so no excuses,

come on get on the juicy journey.

If you would like to read the diary of my

5 day journey you can find this on the

Fresh Vegan Blog.

freshvegan.eu/blog/

“5lbs in 5 Days” by Jason Vale is available

for the RRP of £9.99 from all good

bookshops. Published byHarpers Collins

ISBN 978-0-00-755589-5

Page 77


Book Review by Jacqui Deoir

World Food Cafe: Quick and Easy

I love this book and highly recommend

this to be in every kitchen whether you

are vegan, vegetarian or Omnivore, with

something for everyone and over 90% of

the recipes already vegan, it really is a

wonderful book to own.

Beautifully illustrated, Chris and Carolyn

Caldicott have travelled through the

world to bring you wonderfully presented

images alongside the most delicious

recipes from Bangladesh, Chile, Japan,

Helsinki, Lapland and Namibia, it is a

culinary adventure to excite the eyes and

tantalise your taste buds.

It is entitled Vegetarian but it truly is

in essence a vegan book with a few

vegetarian recipes and even these are

easily adapted.

Each chapter covers a country described

in a story like fashion that gives you the

feeling of travelling alongside them as

you take the journey through this book

married with exotic images to capture

your imagination.

Each country features 10 recipes so

plenty to choose from. On the next pages

I have chosen some of my favourites

(which was not easy) to feature in the

magazine and to give you a feel for the

recipes, the energy and the beauty that

has gone into producing this book.

Recipes taken from:

World Food Cafe: Quick and Easy -

Recipes from a Vegetarian Journey

(9780711232969) by Chris and Carolyn

Caldicott, published by Frances Lincoln

www.franceslincoln.com.

all photographs: Illustrations © Chris

Caldicott and Carolyn Caldicott 2013.

Special Readers Offer

To order World Food Cafe: Quick andEasy at

the discounted price of £16.00 including p&p*

(RRP: £20.00), telephone 01903 828503 or

email: mailorders@lbsltd.co.uk

and quote the offer code APG43.

Alternatively, send a cheque made payable

to: Littlehampton Book Services Mail Order

Department, Littlehampton Book Services,

PO Box 4264, Worthing, West Sussex BN13

3RB.

Please quote the offer code APG43 and

include your name and address details.

*UK ONLY - Please add £2.50 if ordering

from overseas.

Page 78


makes about 24

225g/8oz yellow split peas,

soaked overnight

2 medium onions,

very finely chopped

2 red chillies, finely chopped

½ teaspoon turmeric

½ teaspoon paprika

YELLOW SPLIT PEA FRITTERS

a good handful of chopped coriander

½ teaspoon black pepper

salt to taste, oil for frying

To garnish

thinly sliced shallots or red onion, mixed with

a little chopped coriander and red chilli.

lemon, cut into wedges

Drain and rinse the soaked yellow split peas. Blend half until a smooth paste forms and roughly chop the remaining half so that they still retain some

bite. Combine the prepared yellow split peas with the remaining ingredients. Scoop out a dessertspoon of the mixture, roll between your

hands to form a ball and then flatten to make a thickish patty. Repeat until all the mixture is used up. Fry the fritters in a wok, five at a time, until

they are golden brown on both sides. Drain the fritters on kitchen paper before serving piping hot, sprinkled with the onion garnish and a good

squeeze of lemon.

2 garlic cloves, crushed

1 teaspoon grated ginger root

2 tablespoons tomato purée

SPICY DIPPING SAUCE

1 tablespoon honey

4 tablespoons light soy sauce

½ teaspoon chilli flakes

Combine the garlic and ginger with the tomato purée. Stir in the honey, light soy sauce and chilli flakes

Page 79


BUCKWHEAT NOODLES & SPINACH WITH DIPPING SAUCE & WASABI

450g/1lb soba buckwheat noodles

5 spring onions, thinly sliced

1 sheet nori seaweed,

cut into thin 4cm/1½in-long thin strips

1 dessertspoon black sesame seeds

500g/1lb 2oz spinach

wasabi, to serve, for the dipping sauce

120ml/4fl oz shoyu or light soy sauce

120ml/4fl oz mirin

240ml/8fl oz water

First make the dipping sauce. Place all the ingredients in a pan and bring to the boil. Boil rapidly for a couple of minutes

and then reduce the heat and simmer for a further few minutes. Remove from the heat and pour into individual bowls,

ready

to serve with the noodles. Cook the soba noodles as instructed on the packet, drain

and thoroughly rinse in cold water to remove all traces of starch – the noodles should feel nice and elastic. Wind the

noodles into neat bonfire-shaped piles on

individual plates. Sprinkle with half the spring onions, nori strips and black sesame seeds. Plunge the spinach in salted

boiling water until wilted, drain and then rinse with cold water. Place in a colander and press any excess water away.

Slice the spinach into 2cm/¾in strips. Place the spinach next to the noodles in as similar a shape as possible, and

sprinkle with the remaining nori strips, spring onions and black sesame seeds. Finally, place ½ teaspoon of wasabi on

each plate. To eat, mix a little wasabi in the dipping sauce and then dip the noodles and spinach in the sauce until coated.

Accompany with silken tofu topped with ginger and chives if you wish.

Page 80


MUSHROOM CEVICHE

juice of 5 large limes

2 tablespoons avocado

or olive oil

2 hot red chillies,

thinly sliced

300g/10oz oyster mushrooms,

roughly chopped

½ small red onion,

thinly sliced

½ medium green pepper,

thinly sliced

handful of chopped Coriander

To serve

2 small, ripe avocados and 10 cherry tomatoes,

chopped and tossed with a good squeeze of lime juice

and seasoning to taste

sweet potato slices fried in olive oil until golden

(optional)

Whisk the lime juice, avocado oil and chilli together and season to taste. Gently combine with the mushrooms, red onion, pepper and chopped

coriander, making sure all the vegetables are coated. Add seasoning to taste. Cover with cling film and chill in the fridge for 45 minutes. Serve on

a flat dish topped with the chopped avocado and cherry tomato salsa. Add fried sweet potato slices if desired.

Page 81


Run by Rachel Demuth, who has been

a professional vegetarian chef since the

early 80s. She was a founder member

of Neals’ Yard Bakery in Covent Garden,

London and in 1984 opened Broad

Street Bakery in Bath pioneering organic,

vegetarian and vegan cooking.

In 1987 she started Demuths restaurant,

which is now one of the most successful

vegetarian restaurants in Britain,

specializing in unpretentious, creative

and healthy food.

She has written three vegetarian cookery

books as well as travelled extensively,

teaching vegetarian cooking, sharing

ideas, picking up tips, gathering recipes

and cooking techniques around the

world.

In 2001 she started the Vegetarian

Cookery School to teach people how to

cook the ‘Demuths’ style of delicious,

uncomplicated and easy to make

vegetarian food.

Q: Hello Rachel can you tell us how

you started your journey and passion

with food?

After graduating from University as a

recent convert to vegetarianism with

a degree in African history, I had a

bet with a friend that I couldn’t find a

job in a day which led me to a job in

Neal’s Yard Bakery in London, where I

discovered my passion for working with

food. Inspired by everything I had learnt

about ethical business and vegetarian

cooking at Neal’s Yard, I moved to Bath

to open the organic Broad Street Bakery.

In 1987, confident there was a market

for a high quality vegetarian restaurant,

I opened Demuths Restaurant. In

2001 in response to growing demand

for exclusively vegetarian and vegan

cookery courses, I launched The

Vegetarian Cookery School in 2001. In

2013 I sold Demuths restaurant to the

head Chef and it’s now called Acorn

Vegetarian Kitchen.

Q: With whom did you train Rachel, or are you self taught?

I trained as a baker and vegetarian chef at Neals Yard Bakery in Covent Garden. Neals Yard Bakery was a cooperative, where we

moved around different parts of the business every 6 months, so as well as learning to cook and bake I also got a good grounding

in running a bakery and café.

Q: What made you decide to move from the kitchen and teach instead? Do you miss working in the kitchen?

I worked as head chef in Demuths Restaurant for 10 years and very much enjoyed it, but it’s very hard physically and all

consuming. I decided to move to front of house and to make sure I didn’t slip back into the kitchen, on my last shift I threw my

kitchen work shoes away and I didn’t go back to cheffing! Instead I worked on planning the menus and ran front of house.

Page 82


Q: In the time that Demuths has been teaching Vegan and Vegetarian cooking how has what you teach changed and why?

I started the cookery school in 2001 and since then vegetarian food has become much more mainstream and no longer thought of

as “cranky”. The growth areas now are in plant based diets, vegan and raw food. Wheat free and Gluten free has also grown.

Q: Has the change in availability of Vegan and Vegetarian ingredients changed things and how?

We like to cook with the most natural, freshest ingredients we can find and don’t cook with vegetarian and vegan meat substitutes.

Yes it‘s far easier to find unusual vegetables, there is a greater organic range and for our clients world ingredients are easier to find

in stores and on the Internet.

Q: Do you feel that the increase in Celebrity Chefs and Cookery programmes has increased people’s interest in learning

how to cook themselves?

Celebrity chefs have definitely increased the popularity of a career in the kitchen, as youngsters can aspire to these “ Chef Super

stars” in the same way as football or pop stars.

Cookery programmes show people what is possible and raise their expectations of what restaurants should be serving and what

they would like to learn at cookery schools.

Q: Do you feel that there is room for a purely Vegan Cookery School in the UK?

Yes I think there is now. I have seen an increase in demand for our vegan courses and raw food courses, and we are putting far

more on this year.

Q: How often do you have Vegan Cooking classes at Demuths Cookery School?

We run Vegan courses about once a month, from Detox, Vegan Fast & Delicious, Vegan Gourmet and raw food courses. In June

we are running a 4 day Vegan cookery course, which will be a chance to immerse ourselves in the joy of a wholly plant based diet.

Many of our vegetarian courses use very little dairy. Our World courses such as Thai are 100% vegan and all our courses can be

adapted to suit a vegan diet.

Q: Finally which is your favourite season to create and use the best ingredients?

All seasons have their seasonal highlights, now its time for pink rhubarb and soon the wild garlic will be ready to pick. I enjoy

cooking with ingredients that have a definite British season; asparagus in May, wild mushrooms in October or kale & cavolo nero in

January. If I had to choose one season it would be late summer when my garden produce is at its ripest and you can go out into the

garden in the evening and pick your supper. The best vegetables are the ones straight from the garden.

Page 83


Menu for the Vegan Fast and

Delicious course

Three Seed Soda Bread

Sun-dried Tomato and Canellini Bean Pâté

Celeriac and Leek Soup

Curly Kale and Cavolo Nero Chips

Roasted Beetroot and Squash Salad

Puy Lentils and Fresh Pomegranate

Sesame Tofu

Roasted Carrot Falafels with Tahini Dressing

Cauliflower Tabouleh

Almond and Pear Puff Tartlets

Page 84


Vegan Wild Garlic Soup

Raw wild garlic is very pungent, but when cooked, it has a delicate flavour,

which can be lost easily, so be generous and add the garlic to the soup towards the end of the

cooking. Wild garlic leaves are best when very young, so pick small tender leaves, the moment

the garlic begins to flower, the leaves become too strong in flavour. Pick a few flower buds to

decorate the soup.

Prep 15 minutes. Cooking 30 minutes. Serves: 4

Ingredients:

1 onion, chopped

1 tbsp rapeseed oil

250g new potatoes, scrubbed & cubed

125g wild garlic leaves, washed and roughly chopped

1 litre vegetable stock or 1 litre water with 1 tsp vegetable bouillon

squirt of lemon

salt & freshly ground black pepper

Method:

In a large saucepan, sauté the onion in the rapeseed oil for about 10 minutes, until soft, add the

cubed potatoes & quickly stir-fry. Add the stock to the onion & potatoes. Simmer until the potatoes

are just soft, which will take 15 minutes, depending on the size of the cubes of potato.

Add the wild garlic, cover and simmer for a couple of minutes until wilted, but are still a vibrant

green colour. Either serve at once chunky or liquidise to a smooth consistency.

Check for seasoning & add a squirt of lemon juice, salt and lots of freshly ground black pepper.

Decorate with garlic flower buds.

All images copyright of Demuths and may not be

used or reproduced without permission

Photo by Rob Wicks

www.eatpictures.wordpress.com

Demuths Vegetarian Cookery School

6 Terrace Walk

Bath BA1 1LN UK

Office Telephone: +44 (0)1225 427938

Email: info@vegetariancookeryschool.com

http://www.vegetariancookeryschool.com

Page 85


Dani Mitchell runs d.a.n.i.delights organic raw

vegan foods based at Field Good in Dunsdale

She started developing her organic raw vegan

foods three years ago and began sellingher

products at markets across

Yorkshire. The success of the

stalls has led on to running

regular pop-up raw cafes,

a raw food pot luck in

Teesside, home raw

deliveries, party and event raw catering, new moon

detox juice cleanses and she has just opened

her organic raw vegan cafe alongside her

organic veg, fruit and groceries shop at

Field Good. Dani will shortly be offering

coaching and courses in raw food

nutrition and lifestyle optimisation.

Page 86


Dani can be contacted via email on

danimitchell333@yahoo.co.uk,

via phone on 07884 045742

via her facebook pages

Dani Delights and Field Good.

Her organic raw vegan cafe is at

Field

PARSNIP

Good, Redcar Road,

Dunsdale, Guisborough,

TS14 6RH

& BROCCOLI

RAINBOW RISOTTO

SERVED WITH CARROT &

CORIANDER BITES

Serves food Tuesdays, Wednesdays, Fridays

and Saturdays from 10am- 3pm with

occasional specialist raw bistro evening

events.

www.facebook.com/pages/Dani-delights

Ingredients:

1x organic parsnip

(‘riced’ using S blade in

food processor)

4x florets of organic broccoli

(‘riced’ using S blade in

food processor)

2tbsp organic tamari

1/2 tsp Himalayan pink salt

1x clove organic garlic (minced)

fresh milled black pepper

to taste

5x organic cherry tomatoes

(halved)

50g fresh organic peas

juice of half an organic lemon

2tbsp organic extra

virgin olive oil

50g organic walnuts (soaked

overnight and drained)

1tsp fresh organic sage

1tsp fresh organic rosemary

1tsp fresh organic thyme

fresh organic basil to garnish

Peel and chop the parsnip and

break the broccoli into florets.

‘Rice’ them together in the food

processor using the S blade.

Add in the drained walnuts,

tamari, Himalyan pink salt, black

pepper, garlic, lemon juice, olive

oil, sage, rosemary and thyme

to the food processor and combine

together.

Place the mixture into a bowl,

add the cherry tomatoes and

peas and stir them in by hand

with a spoon.

Garnish with basil.

CARROT & CORIANDER BITES

100g organic almonds (soaked

overnight and drained)

50g mixed organic sunflower

and pumpkin seeds (soaked for

2 hours and drained)

1 large organic carrot (chopped)

1/2 organic onion (chopped)

juice of half an organic lemon

1/2 tsp Himalayan pink salt

1tbsp organic tamari

1tbsp green nori sprinkle

3x organic sundried tomatoes in

oil (drained and chopped)

Add all the above ingredients

into your food processor until

well combined. Shape the mixture

into bite size rounds and

serve with parsnip and broccoli

rainbow risotto.

Page 87


Page 88


SUPERHEROFOOD MUESLI

with ALMOND MYLK

ingredients:

500g mixed organic pumpkin seeds,

sunflower seeds, pine nuts (soaked then

dried in a dehydrator at 118 degreesF or

on lowest temperature in an oven with

door ajar)

125g organic goji berries

300g mixed organic chopped brazil nuts,

almonds, cashews, walnuts (soaked then

dried in a dehydrator at 118 degreesFor

on lowest temperature in an oven with

door ajar)

100g organic dried apricots (chopped)

100g organic sultanas

100g organic dates (pitted and chopped)

100g organic raw shredded coconut

100g organic oat bran

250g organic porridge oats

2x organic bananas (sliced thinly then

dried in a dehydrator or on lowest

temperature in an oven with door ajar)

3tbsp organic cacao nibs

2tbsp organic lucuma powder

2tbsp organic maca powder

2tbsp organic linusprout (sprouted

flaxseed powder)

3tbsp organic extra virgin olive oil

3tbsp organic agave nectar

Pre-soak the nuts and seeds for 8 hours

then dry until free from moisture on

dehydrator trays at 118 degrees F or on

lowest temperature in oven with door ajar.

Chop the nuts into chunks. Mix the

porridge oats and oat bran with the olive

oil and agave nectar until evenly covered

then dry in dehydrator at 118 degrees F

or on lowest temperature in oven with

door ajar for 8 hours or until crunchy.

Add all the above ingredients into a

large bowl and mix together until well

combined. Store in a large airtight

container.

ALMOND MYLK

1/2 cup organic almonds

1 and 1/2 cups spring water

1tbsp organic agave nectar to sweeten

(optional)

Pre-soak the almonds overnight in water

then discard the water. Blend the soaked

almonds with the spring water in a

blender or food processor.

Strain the mixture through a nut mylk

bag. If sweetening is required pour the

strained mylk back into your blender or

food processor with agave nectar and

blend for a minute.

Contact Dani

email: danimitchell333@yahoo.co.uk

phone: 07884 045742

facebook pages Dani Delights & Field Good.

Organic raw vegan cafe “Field Good” at,

Redcar Road, Dunsdale, Guisborough, TS14

6RH - serves food Tues, Wed, Frid and Sat from

10am- 3pm with occasional specialist raw

bistro evening events.

www.facebook.com/pages/Dani-delights

Page 89


Bounce into Spring

by Anna Middleton

As Spring approaches, we see and

feel the emergence of life all around

us. If we want to align with this burst

of energy in nature, it’s the perfect

time to consider giving ourselves

a little detox to cleanse at a deep

cellular level.

This can help us to feel lighter, think

with more clarity, give our skin a fresh

glow, lose weight and generally feel

more vibrant.

A cleanse also nourishes our liver

and gallbladder. In Traditional

Chinese Medicine, these organs

are connected at an energetic level

to decision making and planning so

nurturing them really helps set us up

for the year ahead.

We don’t need pills and potions

in order to detox, the body is so

amazing that once we take note

of the food, drink, thoughts and

activities that cause stress and cut

these out as much as we can, we

often find that our body will function

at a more optimal level.

The main foods which cause us

internal stress are stimulants such as

sugar, caffeine (coffee, tea, chocolate

and energy drinks), alcohol, tobacco

and drugs (both pharmaceutical and

recreational).

Other substances to be mindful of are

gluten (mainly found in wheat, barley,

oats and rye – can cause pain,

bloating, fatigue and inflammation

of the intestines), pasteurised dairy

(which amongst other effects makes

the calcium in milk insoluble and can

cause rickets and bad teeth) and

nuts (which are high in phytic acid

which binds to minerals in food and

prevents us absorbing them – they

are better consumed once soaked

and dehydrated or fermented).

Excessive consumption of any of

these food groups can cause long

term havoc to our health.

For some people, cutting out

caffeine, sugar or wheat is a huge

challenge within itself and for others,

embarking on a juice fast or eating

veg or raw food is more appealing.

If there’s still a chill in the air, we may

feel more drawn to steamed veg and

warm broths for a few days which

will also give our digestive system a

chance to rest. The key is listening

to our own body and to find what

works for us.

Making changes to our eating

habits can facilitate huge changes

so it’s essential to give ourselves

the support we need in terms of

encouraging toxins to leave the body.

Movement is key in helping us

eliminate – whether our preference

is the gym, dance, yoga, walking

or bouncing on a re-bounder,

participating in as little as 20 minutes

of exercise a day will sweat out

toxins and get our blood and lymph

systems moving to help aid in the

removal of toxins.

Aside from exercise, there are a

whole host of nurturing techniques

which can support us during a detox

process. Steam rooms, saunas and

infra-red saunas all help to open up

the pores in our skin and encourage

us to sweat.

Massage, skin brushing, castor oil

packing and epsom salt baths are

also incredibly supportive whilst

cleansing and most are cheap and

easy to implement at home.

It’s good to be aware that not all

detox symptoms we experience are

physical, we may find ourselves

feeling irritable, exhausted or

emotional. This is one of the main

reasons it’s great to take the time

out to go to a health centre or spa to

detox where you are surrounded by

like minded people and it’s a more

conducive atmosphere for rest.

Whenever and wherever we embark

on a cleanse, it doesn’t matter how

long or intense the program is we

wish to follow, it’s more important that

we listen to our own needs.

Taking some time out of our regular

schedule to factor in down time

for rest and to indulge in a little

pampering will enable us to feel the

benefits of cleansing and set up us

for the year ahead.

Healing Broth

To help replace magnesium which

can be depleted by alcohol and

caffeine, this is an easy broth to

make and sip during the day or to

drink whilst fasting. Magnesium is

high in rich green leafy veg.

Fill a pan with approximately

1 litre of water.

Add spices - ginger, ½ tsp cayenne,

pinch of salt (this also works with

fennel, cumin, turmeric)

Fill the pan up with green leafy veg

(kale, chard, spinach etc)

(this recipe also works well with

additional veg such as carrots, onion

& celery)

Simmer for one hour

Strain veg out (and discard)

Serve liquid

Optional extra – add torn up sheets

of nori seaweed to broth.

You can find more about Anna at:

www.annamiddleton.com

Page 90


Page 91


Page 92

Deena Kakaya is a food writer

and cookery teacher. Her recipes

are her own, her influences

are from the world with an Indian

strand running through them.

Her vision is to bring gorgeous

veggie meals to life with new

recipes that work with people’s

lifestyles.

The ordinary person may not

want a gastronomic adventure

worth ages of effort every day,

but Deena has a vision to share

rousing, sensational worldinfluenced

recipes for the openminded

busy person who loves

to eat, she is someone who loves

vegetarian and Vegan food to be

explorative and worldly.

Deena believes we can always

change the accent of a dish with

new ways and new flavours, “you

can completely transform a dish of

aubergines using different spices

and methods, cooking foods using

influences from the throughout

world is akin to travelling…be it

bringing out the adventurous side

of us, or making us feel more

educated…or even if it is just to

show-off, it is fun”.


Indian-spiced tender stem

broccoli and potato stir fry

This is a light, mildly spiced glowing dish that offers bite in

the broccoli and depth in the potatoes. The curry leaves

offer a fragrant touch and the splash of vinegar helps to

lift the dish. I have used sesame oil for a nutty flavour,

and there’s a little kick of chilli.

Ingredients to serve 4 as a side dish

200g Tenderstem broccoli

200g baby potatoes

5-6 curry leaves

¼ tsp. mustard leaves

1 tsp. cumin seeds

One large onion, thinly sliced

2 tbsp. rice wine vinegar

2 tbsp. sesame oil

1 sweet red chilli, finely chopped

¼ tsp. ground turmeric

1 tsp. minced ginger

2 cloves of garlic, minced

Salt to taste

Method

Wash half and boil the potatoes in plenty of hot water

for approximately ten minutes, or until the potatoes are

cooked but still have a bite.

In a deep, non-stick pan heat the sesame oil.

Quickly add the mustard and cumin seeds, with the turmeric,

chilli and curry leaves.

When the seeds sizzle, stir in the onions and sauté for a

minute.

Stir in the minced ginger and garlic and sauté for another

minute before introducing the potatoes

and broccoli.

Coat the vegetables well with the tempering.

Add salt to taste with the rice wine vinegar and cook

the vegetables for approximately 5 minutes and stir

intermittently.

Page 93


Mini sweet peppers filled

with edamame beans,

sundried tomatoes,

Quinoa and spices

Page 94


These little peppers are bursting with goodness and a

mixture of flavours and textures to liven the senses as

well as exciting them. Sweet tomatoes, nutty edamame

beans, fluffy Quinoa and a few selected spices make this

a Moorish stuffing.

Ingredients to serve 4

100g oily sundried tomatoes

100g edamame beans, cooked

¾ tsp. garam masala

1 tsp. smoked paprika

Salt to taste

1 tsp. dried oregano

1 tbsp. lemon juice

100g cooked Quinoa

½ tsp. chilli powder (optional)

1 tsp. toasted and lightly crushed cumin seeds

300g mini sweet peppers

Method

In a food processor, turn the sundried tomatoes and

edamame beans to a coarse paste.

Remove the sundried tomato and edamame bean mixture

into a bowl before adding the garam masala, oregano,

Quinoa, smoked paprika, salt to taste, cumin seeds and

chilli powder.

Wash the peppers and slit them from top to tail in order

to stuff them, but leave a small gap at each end so not to

break them apart.

Stuff the peppers generously with the mixture and place

them onto baking paper.

Drizzle the peppers lightly with oil and then bake them in

the oven at 180degrees, for approximately 15-20 minutes

or until the peppers have blistered

and lightly browned.

www.deenakakaya.com

Page 95


A Newly married couple who left their

jobs as chefs to pursue their desire to

bring raw, natural and healthier foods

into people’s lives.

Ever since a major operation in her early

20s, Ish has been fascinated with how food

can heal and strengthen the body; she

discovered a new found respect for the

body and the incredible things it does, and

how food plays such a vital role in this -

from the subtle to the extraordinary.

Before deciding to become a chef, Matt

studied Immunology at University, so has

always had an interest in the immune

system and physiological processes and

their relation to nutrition. They believe that

as humans we have lost the innate ability

to use food to heal and nourish, when an

animal is sick it instinctively

knows to eat certain herbs

or leaves, as humans we

have these instincts too, but

it has been lost in a world of

over processed, chemically

manufactured salt and fat sodden

foods that end up doing the exact

opposite of nourishing us.

It is no coincidence that women

crave chocolate when they

feel down, in it’s pure and

unadulterated form cacao is

one of the most nutritious foods

on the planet, and has been

used for thousands of years by

civilisations for the effects of

its huge range of anti-oxidants

and phytochemicals, vitamins

and minerals which do everything from rebalance

our hormones, to lighten our mood,

calm us down, increase our libido, support

our immune system, give us strength and

energy, prevent illness and destroy disease

and abnormal cells.

Chocolate is the perfect example of eating

to instinct - the ‘indulgent’ ‘naughty’ nature

it has been given has been created by

a confectionery industry who boil the

goodness out of it and laden it in fat,

sugar, soy, and chemical flavourings and

preservatives. They hope they can help

change the confectionery industry and

make real chocolate a part of people’s lives

again. Their mission is to create sweet

treats that are delicious, but also nourish

and protect us, as food is meant to do.

What was your inspiration for creating

Raw chocolates, Vegan cakes and

food at your street stall in Stockbridge

Edinburgh?

Page 96

We have always been interested in the

connections between food and well being

– before becoming a chef, Matt studied

immunology at university, so he has a good

knowledge of the immune system and

how it works, and Ish has been fascinated

since a young age in diet and it’s relation to

beauty, health and happiness.

Although we are not 100% vegan in

everything we do, we find that following

almost entirely raw and vegan principles

in our business creates products which

most promote health and well being in our

customers.

Quite simply this is the kind of food we love

to cook and eat ourselves, and we hope

that by making tasty and delicious food

we can convince others to take on more of

these principles in their diet.

We wanted to create healthy food that

everyone can eat, regardless of their dietary

intolerances or choices – all of our food is

also gluten free, wheat free, and we never

use artificial preservatives, flavours or

colours of any kind.

What else do you create and sell at the

markets?

As well as our boxes and bars of raw

chocolate. We also sell a variety of

‘superfood’ based dips and dressings, such

as Goddess Dressing, made with hemp

seeds, ume plum vinegar, tahini, barley

grass, spirulina and chlorella, Acai and

incan berry ketchup, Portuguese black eyes

bean dip, Raw beetroot and cumin seed dip,

Butternut squash hummus, raw pea and

mint dip, and roasted aubergine and kale

dip.

We sell a variety of cakes, such as double

chocolate sweet potato brownies, carrot

cake with coconut sugar frosting, chocolate

beetroot cake with raw chocolate icing and

olive oil and rose cake with lemon icing.

We always have a soup which changes

every week but is usually based on flavours

from a particular country or cuisineexamples

are Tuscan vegetable and

chickpea, North Indian parsnip & celeriac,

& Pumpkin with lemongrass and chilli, with

everything we make gluten free.

Can you tell us a bit more about your

stall at Stockbridge Market in Edinburgh

and when this takes place?

Stockbridge market takes place every

Sunday of the year from 10am-5pm.

There are a range of wonderful

and diverse stalls, selling

everything from vintage

furniture and handmade

jewellery to homemade pasta,

paella, organic fruits and veg

and of course raw chocolate.

It’s always bustling with friends,

families, dogs and it’s great

place to people watch as

everyone is always dressed to

impress.

Do you do any other

markets, pop up events,

festivals etc

We regularly take a stall at the

Grassmarket in Edinburgh.

We may take stalls at festivals

next year but that is not confirmed.

What food creations can we expect to

see from you in this year and in the

future?

We’ll be working on our raw chocolates and

getting them ready to sell in shops – we

hope by the middle of next year they will be

available to buy in shops nationwide.

Our fig and orange is our latest creation,

and we’re always thinking up new flavours

and trying to pioneer new ways of making

raw chocolate

phone: 0131 447 72 74

email: info@soskitchen.co.uk

web:,www.soskitchen.co.uk


Double Choc and Macadamia Nut

Brownies, Gluten-free, soy-free,

refined sugar free, & vegan

Dense, rich and moist, no one would know these

super chocolaty brownies are hiding healthy

secrets.

The oat flour adds a lovely creaminess, but if you

can’t find it just use all pain flour.

Likewise you can also use caster sugar in

place of the coconut palm sugar, though then it

wouldn’t be refined sugar free.

Makes 12 slices

Ingredients:

100g plain gluten free flour

50g gluten free oat flour (Bob’s Red Mill brand

make a good one)

50g cacao or cocoa powder

200g plain vegan chocolate

150g vegan sunflower spread, or your vegan

spread of choice.

150g coconut palm sugar

70g flaxseed

150ml warm water

1tsp bicarbonate of soda

1.5 tsp baking powder

100g macadamia nuts (optional), roughly

chopped

pinch of sea salt

First grease and line a medium sized oven tin (a

size of around 6x8 inches works best and it will

need to be reasonably deep) preheat your oven

to 180 degrees Celsius/ fan 160/Gas mark 4.

Place the flaxseed in a small bowl and pour

over the warm water. Leave for a few minutes to

thicken.

Sieve the plain flour, cocoa, bicarb and baking

powder into a bowl and stir in the oat flour if

using, and a little pinch of sea salt. Set aside.

Break the chocolate into smallish pieces and

place it, along with the sunflower spread, in a

glass bowl set over a pan of simering water (a

bain marie), making sure the bowl is not touching

the water.

Let the chocolate and Sunflower spread slowly

melt together over the heat.

While they are melting, in a mixer with a paddle

attachment, or a bowl with a whisk in your hand,

beat the gloopy flaxseed mixture with the sugar

until well combined.

Mix in the dry ingredients a third at a time,

making sure the mixture is well combined, but

not over mixed. Now carefully fold in the melted

chocolate mixture and the macadamia nuts if

using.

Pour the mixed into the prepared tin and bake for

approximately 30 minutes.

When the brownie is ready it should be slightly

risen and dry on top, but still slightly soft when

you press it. If you find you have undercooked

it, chilling it should make it set hard so you can

cut it.

Once cool, dust with cocoa powder and slice

into squares or rectangles. Serve with fresh

raspberries or a raspberry coulis made by

quickly cooking off a few handfuls of frozen

raspberries with a splash of water and a

tablespoon of sugar.

Page 97


Page 98


Lemon and Lavender Cake with

lemon butter cream

for the cake

250g self raising flour (gluten free can be used if you prefer)

A small pinch of sea salt

200g vegan margarine or vegan ‘butter’

250g caster sugar

4 tbsp ground flaxseed

120ml warm water

1 organic unwaxed lemon, zested and juiced

2 tbsp fresh or dried lavender

for the icing

180g vegan margarine or butter

360g icing sugar, sifted

1 organic lemon zested

fresh or dried lavender to decorate

method

Grease two 8” or 9” cake tins and line the bases with greaseproof paper.

Preheat the oven to 180degrees/gas mark 5.

Combine the flaxseed, warm water and lemon juice in a small bowl and

stir.

In a large bowl or mixer, beat the sugar and vegan butter/margarine until

pale and fluffy. Slowly add the flaxseed mixture, mixing well between each

addition. Fold in the flour in three stages, making sure everything is well

combined each time.

Finally fold in the lavender, lemon zest and the tiny pinch of salt and give

one final good, but gentle mix until all the lavender and lemon zest are

well dispersed.

Divide the mixture between the two prepared cake tins, smooth the tops

and bake in the preheated oven for between 30-40 minutes - the cake is

ready when a skewer inserted into the middle comes out clean.

Leave the cakes to cool in the tins for ten minutes, then remove from their

tins onto a wire rack to cool completely before you begin icing.

To make the icing, soften the butter or margarine in a mixer or in a large

bowl with a rounded wooden spoon. Once well softened, slowly add the

sifted icing sugar in stages, beating well between each addition.

Once all the icing sugar is added and the icing is light and fluffy, add

the lemon zest and a small squeeze of lemon juice, and mix again to

incorporate.

Spoon 1/3 of the icing on to one half of the cake, spreading it almost

to the edges. Sandwich the other cake on top and then tip the rest of

the icing on to the top of the cake. Using a butterknife, gently push and

spread the icing over the cake and down the sides, smoothing as you go.

Complete the cake with a sprinkle of the lavender, and a curl of lemon

zest if you like.

Page 99


Ryan Walker @

Bread Street Brasserie

Point Hotel Edinburgh

After reading a review a few months back there was one particular line

that seemed to stand out in my mind. It was all in all a very good write up

and I was especially proud because the writer was neither a vegan nor a

vegetarian. It stated; “While I was on a raw food preparation course this

summer, many of the other attendees were raving about special Vegan

nights at the Bread St. Brasserie”.

It sort of brought home the fact that what started as a one off dinner, for

what I thought would be about ten people has now become a monthly event

growing in popularity mostly through word of mouth.

The Point Hotel vegan nights first started in November of 2011, or maybe

2012, it was a quiet night and looking at the menus, I decided to write

my own vegan set menu. It was three courses, two choices then but

nonetheless the hotel general manager agreed to let me hold a vegan night

as long as I could guarantee customers.

After an email to EVA (Ethical Voice for Animals) and OneKind about the

event, I was given contact details to a Facebook group called VEG (Vegan

Edinburgh & Glasgow). Having not known any vegans prior to this, I was

surprised by the support and interest about the dinner. It was a decent night

with many compliments and happy customers.

I continued the vegan menu nights every few months, now with three

choices per course, up until mid last year, the hotel was having a face lift

and the first event for the new restaurant launch was to be a vegan one,

unfortunately the refurbishment was behind schedule, so the dinner took

place in the hotel’s bar bringing in over 70 attendee and having to turn

away over 30 more due to the restricted space of the bar area. It was then I

made the choice to make the vegan nights a monthly event.

This event has become the Bread Street Brasserie’s most popular night

and word of mouth continues to grow, many of the other chefs attitudes

towards vegan food have grown more positive and the head chef, Kenny

Leary, is always coming up with ideas or suggestions to improve dishes

being served. I’m always proud when people travel far distances to try what

we offer, especially those from Glasgow, who already have many vegan

options and restaurants close by. I appreciate all the help and support given

and hope to see these nights at The Point Hotel grow.

Page 100


Page 101


Ryan Walker

Banoffee Tart

For the tart case:

240g flour

50g icing sugar

pinch salt

125g margarine (cold and firm)

1/2 tsp lemon zest

3 tbsp water

Sift the flour, icing and salt into a bowl then add the zest and margarine. Rub

together to create a bread crumb texture. Sprinkle in the water then bring

together to form a dough. Cling and refrigurate for an hour.

Meanwhile start the toffee sauce, I’ll do a rough quantity as I had to make

enough for 4 large tarts.

150g brown sugar

150g margarine

75 ml soya milk/cream

4 tbsp syrup

1 tsp vanilla

Add all, excluding the vanilla to a pot then bring to the boil. Lower to a simmer

and cook, stirring often, until a thick gloopy sauce is made. (The mix will

thicken more as it cools, so don’t be making fudge. Or do, if you have extra.

Once the desired consistency is made, stir in the vanilla.

Remove dough from the fridge and roll out, cut circle(s) of grease proof paper

for the cake tin(s) add the rolled out pastry then more grease proof over

the top of the pastry cases. Fill with dried lentils then place in a preheated

oven at 180c for ten minutes. Remove from the oven and take out the grease

proof with the lentils, if there are any “wet marks” on the pastry case(s) put

back in oven for a few minutes without the lentils. Remove from cake tin(s)

and place on wire rack to cool.

For the topping:

Double vegetable/rapeseed oil to soya milk

(example: 200ml oil to 100ml soya milk)

Maple syrup

Vanilla

Icing

Tofu

Add the soya milk and a little vanilla and maple syrup to jug and using a hand

blender, blitz while gradually adding the oil, add icing sugar and silken tofu,

I went for half a 350g block for a 400ml milk/800ml oil mix, but could have

added extra for a firmer topping. It depends how you want the creamy part

to be. Blitz again to get a thick smooth cream. Set in fridge for about half an

hour

Once the pastry has cooled, add the toffee sauce, then slice some banana

and put them over the toffee. Spread the cream mix over the top and grate

dairy free chocolate over the top.

Page 102


Above image courtesy of Jamie Scott

www.facebook.com/jamiescottmusic

Point Hotel Website: www.pointhoteledinburgh.co.uk

Page 103


Page 104


Festivals

Ron Fairfield of Fresh Vegan Magazine

caught up with the organiser of the

Vegfest Vegan Festivals Tim Barford.

Tim has been a music and gig promoter

since he was 16 (from 1980 onwards),

organising benefit gigs for issues such

as anti apartheid, cruelty to animals, anti

vivisection and CND to mention just a

few.

His first festival was in Bristol in 2003

and drew in 1,200 people to celebrate

what Tim says society sees as “an

unattractive lifestyle, that means giving

up things you like”.

He also caused some dismay amongst

more fundamentalist Vegans by merging

Win

Weekend tickets for the

Bristol Vegfest - see the competitions

page for details

Vegan and Rock and Roll with live

bands playing throughout the festival,

something that continues to be a part of

the Vegfest culture.

Festival Dates:

March 29th-30th 11am-6pm Brighton

Hove Centre

May 23rd-25th Bristol Ampitheatre

The Ethics and Health Foundation (EHF)

was established in 2009. We help people

to ‘live a better life’. EHF considers how

individual actions impact personal health

and wellbeing, and that of other people,

animals and our world. Anyone who

thinks something small cannot make a

difference has never been in a room with

a mosquito!

Everyone has different ideas of what

is ethical. EHF supports peaceful and

harmonious living without exploiting other

people, animals or our environment. By

considering and discussing a very wide

range of issues and ideas, we encourage

people to develop their own code of

ethics.

Our massive festival event in Liverpool is

designed to help you to Live a Better Life

with 120 stalls offering everything from

delicious vegan food and drink to natural

beauty and fairtrade clothing!

Cookery demonstrations, film screenings,

talks, a prize draw and free goody bags

for the first 200 people to arrive will add

to the event! This unique event will

broaden your horizons and provide you

with many opportunities to taste, try and

buy fantastic goods from the best natural,

cruelty free and ecological companies

around! Delicious hot and cold food will

be served throughout the day, all 100%

vegan (meat, dairy and egg free)

Sat 12th April 10am - 4pm Admission is

just £1, under 5’s free!

Jacqui spoke to Victoria about her work

setting up the great yorkshire festival and

asked how it all started.

Certainly. I’ve been vegan for 19 years

from a very early age. As soon as I

realised that meat came from an animal I

stopped eating it as I have always loved

animals so much.

A few years ago I decided that I wanted

to do more to help to save animals in

need which is when I joined IAPWA as a

volunteer events co-ordinator. Although

the festival and other IAPWA work that

I do keeps me very busy unfortunately I

need to pay my own bills so I work in paid

employment as a benefit assessment

officer, although not related to veganism

is very interesting, and my workplace is

extremely supportive of the charity work

I do.

I’ve travelled to Borneo 3 times in

the last 2 years to help with animal

rescues, treatments and re-homing and

local education on animal welfare and

neutering and I plan to go again this year

after the festivals.

I am also climbing Mount Kilimanjaro

in September to raise funds for IAPWA

which is very exciting and I’ll be climbing

with 3 other vegans that I’ve met through

organising the festivals who I’m looking

forward to meeting

Q: What made you decide to take on

such a BIG project Victoria?

A: I want to make a huge difference to the

lives of animals worldwide. The bigger

the event the more we can spread the

word on how great veganism really is and

dispel the traditional myths of veganism

being a limited and unhealthy diet. We

can demonstrate to people the direct link

between animal welfare and veganism

and gain support from people all over

the UK. When I first became vegan I

would have loved the opportunity to go

somewhere in the North where I could

find hundreds of great vegan products in

one room and not have to walk around

checking the ingredients of everything.

There will be lots of new and exciting

products for people to try and I want to

introduce people to lots of new vegan

foods and give them the opportunity to

expand their vegan diets as well as letting

people know how they can get involved

with any of the incredible charities that

will be there.

Q: What is your vision for the future of

your festivals?

A: I want the festivals to become bigger

and better every year. This year is the

first year we are running the festivals

so watch out next year for even bigger

events! The whole aim of veganism is to

promote animal welfare and a love and

respect for animals and this is what

I want to come out of the festivals. Not

only are we supporting the IAPWA charity

but we are also very heavily supporting

all of our stall holders and sponsors and

hope that they will all get a lot of support

from the event and have the opportunity

to introduce their vegan products/animal

charities to attendees of the festival.

Q: If you could have anyone you wanted

at your festival who would you have and

why?

A: If I cou

ld have a vegan celebrity attend the

festival it would be Leona Lewis as her

work for animal welfare is truly inspiring

and she supports many different animal

charities as well as being fully vegan

herself due to her love of animals. I would

also have all of the IAPWA animals there

so that people could really see the great

work that the charity does.

These animals (as are all animals) are

truly great and the reason why I want to

promote veganism and animal welfare

to save more animals and drastically

improve animal welfare standards

worldwide.

Page 105


Page 106


Page 107


MARCH 2014

Mar 29th 30th

VegfestUK Brighton,

11am-6pm (both days),

Hove Centre

(Brighton BN3 4AH)

APRIL 2014

April 12th

Live a Better Life fair

10am-4pm,

St George’s Hall (

Liverpool L1 1JJ)

April 26th

Viva! Incredible Veggie Roadshow,

10:30am - 4pm

Gloucester Guildhall

(Gloucester GL1 1NS)

MAY 2014

May 10th

Great Yorkshire Vegan Festival,

10am-6pm,

The Queens Hotel

(Leeds LS1 1PJ)

May 10th

Colchester Vegan Fair

11am-3pm,

Colchester Arts Centre

(Colchester CO1 1NF)

May 17th

Manchester Vegan Fair

11am-5pm

Chorlton Irish Club

(Manchester M21 9DJ)

May 23rd 24th 25th

VegfestUK Bristol

the Amphitheatre

(Bristol BS1 5LL)

Readers Competitions - win great prizes

Vegfest Tickets - Win 2 Weekend Tickets for Bristol Vegfest

May 23rd to the 25th, The Ampitheatre Bristol

Win the beautifully illustrated WORLD FOOD CAFE - Quick and Easy

Beautifully illustrated Chris and Carolyn Caldicott have travelled through the world to

bring you the most delicious and wonderfully presented images alongside the recipes,

from Bangladesh to Chile , Japan, Helsinki, Lapland and Namibia it is a culinary adventure

to tantalise your taste buds. RRP. £20

HOW TO ENTER

Email your name, address and phone number to competitions@freshvegan.eu

with the name of the competition in the body of the email

Good luck to

our readers

The first 6 people

to download the

Spring Fresh

Vegan Magazine

will receive

a FREE copy of

the Pasion4Juice

book

Page 108


Page 109


Georgina Sirett-Armstrong-Smith

is an accomplished

astrologer, reader, healer

and spiritual counsellor.

She has been living in

and around Glastonbury

for over 27 years with her

partner and seven cats.

The Year Ahead

2014 is the year of the Horse according to the

Chinese calendar. Is your life too set to gallop

towards a better future this upcoming year , or

bolt or fall at the first fence? We fill our hopes

that the prospect of a New Year always brings

along with it anticipation and new excitement

and why not? the way most of us feel it has

just got to get better..right?

Mmmmm well…I do believe that we are still

in for more of an economic global money

collapse but it almost has to happen , the

world has been living beyond its means for a

long time.

Out with the old in with the new. The ongoing

squares from URANUS which rules the

Internet, revolution, freedom and PLUTO,

which rules the collective Unconscious, the

Plutocracy, banking, recycling, psychology and

the Soul are in the midst of creating this. We’re

almost at the 4th out of seven of their squares

which started in 2012 and continue to tighten

the screws until 2015.

Beware of charismatic leaders in 2013-14

trying to enforce their will upon people, they

just might be another dictator in the making.

Be prepared for riots and the dismissal of

political leaders by Supreme Courts. Between

2013-15, forcasts serious trade union trouble

and problems with education, the military

(being exhausted and reduced in size), health

and the public service.

Up to August 2014 suggests very hard times

for President Obama . Obama’s presidency

may be in total chaos by mid 2014. The

political pressure on Obama during 2014 may

just be simply overwhelming

Even the UK and Germany will not escape

as other countries default on its repayments.

This bides very serious concerns for Europe’s

export driven economy, as its foreign buyers

won’t have any money, or they will decide to

default on payments or simply not pay at all.

The next decade looks like a bleak time for

Europe economically. One or more countries

may feel compelled to draw back from the

European Community to save themselves any

time up to 2015. So be prepared to tighten

your” horses girth”, not just for 2014, but also

2015..its still going to be tough. And wrap up

warm the early part of 2014 it will be icy.

www.sunflowerhealing.co.uk

ARIES HOROSCOPE

(Mar. 21- Apr. 20)

March 2014

Having spent a lot of energy in

the 1st 2 months its just hard

to get going this month and

everyone is looking to you for

inspiration. Take care not to blow

your top. Go for a run.

April 2014

Do not be your own worst enemy

this month and get your knickers

in a twist. Try to remain calm and

you will find the solution within

you not in someone else.

May 2014

Finally this month you can

accelerate where you have

been held back. Just as well as

you were fit to bust and nothing

would have held you back. Well

better late than never. Your

patience would not have held

out.

TAURUS HOROSCOPE

(Apr. 21- MAY 21)

March 2014

The mist is lifting in time for you

to see a million things to be done

yesterday. Stop procrastinating

and get on with it. No one is

going to rescue you except you.

Trust yourself, you will succeed ,

you always do.

April 2014

Stubborn you, no! its stamina!

And you need this month when

everything seems to fall apart.

Be prepared to change at a

moment’s notice without losing

your cool.

May 2014

Just when you think that nothing

could get worse, be careful any

opinions you have are kept to

yourself as they may not be

well received and thought of as

judgments. Don’t worry things do

come right in the end.

GEMINI HOROSCOPE

(22-June 21)

March 2014

You have been on a forced go

slow for 2 months and now all of

a sudden chaos breaks out and

you need to jump to attention and

switch the brain back on and call

it back from vacation.

April 2014

Your knowledge will be stretched

to the max this month. Looking

for more answers will not help,

instead, stop and listen to

yourself and trust you already

have all the answers,

May 2014

Now listen carefully this month

and pay attention. You may just

miss an important point someone

is making and you may land

yourself in a deep hole. So listen

carefully

CANCER HOROSCOPE

(June 22-July 22)

March 2014

Moaning over, you now turn to

your usual creative and proactive

self. Take a little time to relax

and pamper yourself with a treat,

you have earned it. Don’t worry

every plan you have set will carry

on without you.

April 2014

You are looking like the swan

this month, serene on top and

emotionally paddling like hell

underneath. You feel as if you

could drown under the ongoing

slaughter, You won’t! You can

handle the situation.

May 2014

Well last month tested your

emotional roller-coaster and you

came out of it feeling wrecked ,

but stronger and even the better

for it ,as you managed to ditch a

lot of baggage along the way .

LEO HOROSCOPE

(July 23-Aug 22)

March 2014

You are a chilled out Lion this

month and feeling relaxed.

However, not everyone realizes

you are not to be disturbed and

someone may make the mistake

of waking up the angry Lion in

you.

April 2014

This is a month to show

everyone what you are made of

and that you can lead others .

You are in your comfort zone and

well deserve the praise coming

your way. Bow and accept.

May 2014

No one, not even you is excused

from problems. You thought you

had sailed through the year so

far unblemished. Check yourself

out in the mirror and face a few

home truths before you have a

run in collision.

Page 110


VIRGO HOROSCOPE

(Aug. 23 -Sept. 23)

March 2014

This month you seem to be not

quite with “it” and it’s hard to get

going and get a grip on things.

It’s quite unsettling, trust yourself

for once and go with the flow.

You will soon become more alert

and return to earth.

April 2014

Returning to Earth from last

month you find it’s been inhabited

by aliens and it’s all gone quite

mad. Find a secret spot and

wait it out, during which time

you find your own solution to the

problems.

May 2014

Sometimes when faced with

a heap of mess you stand out

in your best light as you set to

the task of a major clear up. Its

not what you ordered, or is it?

Sometimes you can’t help but

reinvent the wheel to make it

better.

LIBRA HOROSCOPE

(Sept. 24 -Oct. 23)

March 2014

Is everyone speaking a different

language or from another planet

this month? That’s what it feels

like. You are not the only one ,

most people are in a fog. Just

follow your plans and they will

catch up at some point.

April 2014

A month to take off the rose

colour glasses and you will find

that all along where you agreed

with everyone else, that they got

it wrong. You seem to be the only

one to see it. Yes, believe it ..you

ARE right!

May 2014

So you have had these bright

ideas, so now comes the effort

to need them to work. Get your

shoulder behind it and dig your

heels in and stay with it. No pain

no gain.

SCORPIO

(Oct. 24 - Nov. 22)

March 2014

You don’t even like yourself

this month and you make it

known. Feeling alone and not

understood. Your reservoir is low

and needs a good boost. Time

to put on your creative hat. Give

yourself a kick up the bottom.

April 2014

You are feeling extra sensitive

this month and its no good

externlising it, its all your issues

that have surfaced and have to

be faced. A time for self reflection

into that lake of shadows.

May 2014

No more Mr Nice guy, you have

had enough this month with

going along with everyone else

and just smiling. Time to back off,

find shelter and put the do not

disturb sign on your rock.

SAGITTARIUS

(Nov. 23 -Dec. 21)

March 2014

Its all seems flat this month and

boring. Too slow for you Saggi’s

. Take advantage of this time to

relax, recharge the batteries.

Give your self-permission to get

off the roundabout for a few days.

April 2014

You may be right in thinking that

the world has gone bonkers this

month and speaking a foreign

language. Well now is the time

that you may feel out of sync with

everyone. Either join them or

carve your own way.

May 2014

You feel like escaping this month.

You don’t feel appreciated by

anyone or even yourself. So

go ahead get away and pamper

yourself and have some selfrefection

and you will find all the

self-approval you need.

CAPRICORN

(Dec 22.- Jan. 20)

March 2014

When the time is right..you

shift into a top gear and this is

the month that you do not stop

achieving your goals and well

planned dreams. Why not, you

took long enough to get going so

don’t stop now.

April 2014

You may meet some opposing

forces in all the new changes you

are making. Stick with it , your

efforts will be rewarded . It’s not a

time to doubt you have bitten off

more that you can chew.

May 2014

You are on a roll, having stepped

up to all the changes you have

been making , you are so in your

power now and grounded now

that you feel good and go from

strength to strength .

AQUARIUS

(Jan. 21 - Feb. 19)

March 2014

Stop being so happy to believe

others this month, rather than

trusting yourself. It’s time to

believe in your own ideas and

beliefs and to question others

instead.

April 2014

You see everyone’s point of view,

but this month is not the time to

voice it. Sometimes people just

need a shoulder to cry on with

a there there there. So allow

yourself to be leant on.

May 2014

Just when life gets a bit boring its

time to spice it up with something

new. Finding a new challenges

and a big need for a clear out of

the old and in with the new. Time

for a makeover.

PISCES

(Feb. 20-Mar. 20)

March 2014

The Sun is shining on you this

month and it is time for you to

step up and be yourself and

shine. Be yourself and not what

others want you to be. Not a

month for self-sacrifices, instead

be in your own power.

April 2014

This month is a time to stand

by your faith and be strong.

Everyone is whizzing around

you and you need to find your

ground. So instead of the usual

swell, it feels like a tsunami.

May 2014

You are pacing the bridge of

decisions and feel torn to run and

hide or live in a fantasy . Well no

matter which way you swim you

will have to stop, face the wall,

and decide, so conserve your

energy and just stop

Page 111


y TEEN VGN

Happy New Year to all of the Fresh Vegan readers out there! We hope you had a

fantastic and happy holiday and we are certainly looking forward to what we have

planned for 2014!

In the last issue you may have read about our current campaigns. One in

particular being our School Letters campaign, in which we are aiming to reach one

school in every city of the UK and hoping to help change their lunch menu’s to

include Vegan food for our compassionate young people!

Firstly, thank you to everyone who donated to our campaign! We are so

overwhelmed and encouraged by the phenomenal support and belief you all have

for us and what we do. We have reached our target for our school letters but

please continue to donate as we hope to be able to expand and take the letters to

even more schools in the near future! www.gofundme.com/schoolletters

When we asked our young people what kind of Vegan food they’d like to see

in their cafeterias they answered like typical teens; Vegan burgers, Hot

dogs, Lasagne, Pizza, Spaghetti Bolognese, Vegan Mac’n’Cheese, a variety of

Sandwiches.

We believe that it’s not much to ask of a school to provide these simple

alternatives for Vegans. In our letters we will also include requests for healthier

food options such as beans, nuts and pulses, a range of types of salads, tofu

dishes etc.

We’d like to ask our UK Schools to have at least one Vegan dessert for our

youngsters i.e. Vegan Cheesecake or Ice cream.

The schools will also be advised to contact big UK Vegan food companies to find

out the best way to include their products into a school lunch menu. We will

provide the schools with the necessary contact details.

In the future, TeenVGN would love to be able to visit these schools and discuss

with them, in person, the importance of changing their school menu to suit the

needs and lifestyle choices of their students. Of course, this will take a great

amount of funding for our transport costs to each of the schools that we need

to visit in order for our campaign and mission to be successful. Please consider

donating to our campaign or even better, why not become a Supporter of

TeenVGN? You can either contact hello@teenvgn.com or find our Supporter page

at www.teenvgn.com/support

Thank you so much for reading, we hope to have your support for this mission

which we truely believe is vital for young compassionate people to feel as though

they aren’t outcasts in this cruel world!

Page 112


Buy your copy now

Have a copy that doesn’t wear out or

get dogeared,

Download the latest Spring issue or the Winter

issue

for only £3.95

www.freshvegan.eu

Page 113


Amazing unique Jewellery

available as both one off comissioned pieces

and pre designed work.

See Abi @ the British Craft Trade Fair 6th - 8th April

Phone 07581 410047

Email makinjewellery@gmail.com

facebook www.facebook.com/abi.makin

Website www.makinjewellery.com

Tel 07960 745843

P.O. Box 1861

Stratford-upon-Avon

Warwickshire CV37 6ZL

Find me on

www.facebook/flavourphotos

Basically if you enjoy the feel

of the sand between your toes,

wavelets slapping at your ankles,

big deep breaths of the seaside

and consider what you nourish

your mind and body with to be

important, we would like to bet

that you’d find seaweed pretty

good stuff!

www.cornishseaweedcompany.co.uk

Day Radley

vegan chef

Page www.inradleyskitchen.com

114

“My vision is to share rousing,

sensational world-influenced

recipes for you the open-minded

busy person who loves to eat”

Website http://www.deenakakaya.com

Twitter: twitter.com/deenakakaya

Facebook: facebook.com/deenakakaya

“I’m Emma, lover of healthy vegan

food! on my blog I share my foodie

adventures- fun in my kitchen and

exploring the vegan options out and

about, as well as vegan products I’ve

discovered”

email: ecpotts@hotmail.co.uk


Page 115


akery@hannahbananabakery.co.uk

www.passion4juice.com

www.facebook.com/HannahBananaBakery

94 Charltonsfield, Moorsholm, TS12 3JP

Saltburn, Redcar And Cleveland, UK

07884 045742

www.facebook.com/pages/Dani-delights

www.paperbagblog.wordpress.com

www.facebook.com/Paperbagblog

Vegetarian & Vegan Restaurant

Art Gallery

Page 116

Phone: +420 702 901 060

Email: karel.chlumec@seznam.cz

www.facebook.com/lovegcz/info


“A vegetarian and vegan streetfood company,

specialising in salads, spreads and sprouts all

wrapped up in a delicious homemade flatbread”

T: 0191 233 0204

M: 07817 740 753

e: vicky@wheatberry.co.uk

f: www.facebook.com/wheatberrynewcastle

“Sourcing ecological, vegan,

Skanian produce, my kitchen

provides artisanal foods that rely

on slow cooking techniques.”

P: +46 70 798 01 29

E: info@taporitiffins.se

W: www.taporitiffins.se

Your

Advert

HERE

advertising@freshvegan.eu

Page 117


Page 118

More magazines by this user
Similar magazines