FRESH VEGAN Issue 2
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….
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….
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March Recipe<br />
Banana Notella Pancakes<br />
Mmmmm, the best thing about March? We are<br />
given a great excuse to eat pancakes. These<br />
pancakes are gluten free, vegan and super easy.<br />
The Notella is so very very moorish.<br />
To make the Notella<br />
Ingredients (for 8 pancakes)<br />
150g / 1 cup hazelnuts<br />
4 tablespoons agave<br />
4 tablespoons coconut oil<br />
2 tablespoons water<br />
2 tablespoons cocoa or raw cacao<br />
Method<br />
Preheat the oven to 200c. Put the nuts on a pan<br />
and toast in the oven until the skins come off<br />
easily. Take out and leave to cool until you can<br />
handle them. Rub them between your hands<br />
roughly, this will remove the skin.<br />
Put the nuts in a blender with the syrup, oil and<br />
water. Blend until this is a smooth paste.<br />
Add the cocoa and blend again.<br />
To make the Banana pancakes<br />
Ingredients (for one large pancake)<br />
1 large banana<br />
1/4 cup gluten free white bread flour<br />
1/4 teaspoon baking powder<br />
2 tablespoons almond milk<br />
Method<br />
Cut 4 slices off the banana, these will be put<br />
inside the pancake. Put the rest of the banana<br />
into a jug with the flour, baking powder and milk.<br />
Blend with an immersion/hand blender until<br />
smooth.<br />
Warm up a non-stick pan on the hob. Once hot,<br />
pour the pancake batter into the centre of the<br />
pan. Flip once it is cooked on the bottom.<br />
To assemble, put the pancake on a plate, spread<br />
Notella in the centre, add the banana slices and<br />
fold up the pancake. Dust with cocoa if you want<br />
to be fancy.<br />
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