FRESH VEGAN Issue 2

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.
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