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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May Recipe<br />
Thick Watercress and Quinoa Soup with<br />
Balsamic Red Onions<br />
In the UK we grow wonderful watercress. It’s a fantastic<br />
thing to cook with, so peppery and tasty you don’t<br />
need to do much to it.<br />
Makes 4 portions as a starter, 2 portions as a main<br />
Ingredients<br />
3 small red onions, finely sliced<br />
1/2 cup red wine<br />
1/2 cup balsamic vinegar<br />
1 cup water<br />
1/4 cup molasses sugar or dark muscovado<br />
3 cups boiling water<br />
1 teaspoon stock powder<br />
1/2 teaspoon salt<br />
1 garlic clove, minced<br />
80g watercress<br />
1/4 teaspoon white pepper<br />
1 cup white quinoa<br />
Method<br />
Put the onions, wine, vinegar, water and sugar in a frying<br />
pan. Bring to a boil on a high heat.<br />
Then reduce to a medium heat. Cook for 20 minutes until<br />
the onions are soft. If the pan gets dry, add a little more<br />
water.<br />
Put the water, stock, salt, garlic and quinoa in a pan.<br />
Simmer for 15 minutes or until the quinoa is very soft.<br />
Add the watercress and blend with an immersion/hand<br />
blender.<br />
Add the pepper. Taste to see if you need more seasoning.<br />
Cook on a low heat for about 10 minutes.<br />
To serve, put the soup into a bowl and gently place a<br />
large spoonful of onions on the top.<br />
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