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….
You also want an ePaper? Increase the reach of your titles
YUMPU automatically turns print PDFs into web optimized ePapers that Google loves.
FV. How and why did you decide on the varieties that you have? Kombu, Dulse, Sea spaghetti, Nori and sea salad.<br />
C. Because they are the nicest, the most fun the use, they have great colours and they are traditionally used in cooking all over<br />
the world so people know about them.<br />
FV. How did you identify these particular varieties?<br />
C. We learnt whilst we were in Ireland, we can now identify them just by how they feel, it is just a learning process.<br />
FV. In my ignorance I thought that the reason I bought these products from Japan was that they were only available from Japan! I<br />
didn’t know they grew here in the UK<br />
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<br />
it is a large part of the Japanese diet.<br />
FV. Which is your best seller online, and what sells best to Restaurants?<br />
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<br />
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<br />
Restaurants and is the most widely used.<br />
FV. I am curious about the actual properties of seaweed and the vitamin and mineral benefits?<br />
C. Importantly for vegans they have all of the Vitamin B complexes and especially B12. Dulse has 89,000 parts per million and as<br />
a percentage seaweed has a greater amount of B12 than meat. Much higher iron content than Iron and so it goes on.<br />
FV. So what can we do to help?<br />
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<br />
we can find new places to sell this amazing natural product fresh from the coast of the UK.<br />
FV. Looking forward to creating some amazing recipes with this and we wish you great success for the future....<br />
Page 46
Change language