vegan food magazine issue 1

8/12/2019 Vegan Food Magazine Issue 1

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GIVEAWAYSDont miss our4040

DELICIOUSRECIPES

more than

raw + cooked

sanctuary spotlight

Vegan food making areal differenceVegan food making areal difference

Ooh la la!The best ofvegan Paris

INTERVIEW

Isa Chandra

Moskowitz

AMAZINGAUTUMNALTREATS

magazineVegan Food

ISSUE 1 | OCTOBER 2013


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www.veganricha.com

General Enquiries

[email protected]

[email protected]

[email protected]

www.veganfoodmagazine.com

magazineVegan Food

EditorSamantha Gould

Creative DirectorKaren Simmons

ContributorsFran CostiganRicha HingleClaire MorleyIsa Chandra MoskowitzFelicity RichardsEmily von EuwDan WatersDan Widdowson

Copyright guidelinesUnauthorised reproduction of thismagazine, in whole or part, digital orprint, is prohibited without writtenpremission of the publisher. Thismagazine is not to be sold or hired.This magazine is free in its web andPDF forms. Printing for personal useis permissable.

Vegan Food Magazine 2013

Recipes this issue

Aduki Bean & Butternut Squash Risotto 62

Beetroot & Apple Soup 42

Blueberry Strawberry Banana Ice Cream Cake 12

Broccoli & Asparagus Autumn Stew 48Broccoli Dal24

Butter Bean, Sweet Potato & Caramelised OnionParcels 60

Carrot Cake 11

Chai Spice Snickerdoodles 66

Cherry Clafoutis 85

Cheesy Leek, Asparagus & Tenderstem BroccoliPastries31

Cheesy Polenta with Sausage Ragout31

Chocolate Cream Caramel Bars 17Chocolate Pecan Cranberry Coffee Cake55

Coconut Chana Saag 69

Creamed Artichoke Soup 49

Facon & Cream Cheesey Stuffed Mushrooms 35

Fresh Summer Rolls 12

Frittata 42

Lasagna 9

Leafy Greens stuffed with Tofu, Chickpea &

Mushroom Couscous 62Lentil & Mushroom Red Onion Pies 62

Maple Pecan Cupcakes 18

Marinated Zucchini Noodles 14

Mixed Bean Chilli & Sour Cream Stuffed Jackets 60

Moroccan Lentil Soup 48

Moussaka 44

Mushroom & Lentil Pat 34

Puy Lentil & Tofu Vinaigrette Salad 60

Raw Pizza 14

Roasted Spiced Pumpkin & Red Lentil Soup 49

Sausage & Onion Casserole 61

Satsuma Cookies27

Savoury Tomato Basil Juice 15

Simple Carrot & Coriander Soup 48

Smoky Lentil & Sweet Potato Tacos 29

Spiced Hot Apple Cider 19

Spicy Ginger Truffles57

Squash & Black Bean Cassoulet 86

Store Cupboard Stir-fry Sauce 34Strawberry & Chocolate Buttercream Tart 15

Superfood Energy Bars 16

Thai-inspired Coleslaw 34

Vegan Raita 342

CREDITS
mailto:[email protected]:[email protected]:[email protected]:[email protected]://bit.ly/1axDOCQmailto:[email protected]:[email protected]:[email protected]://www.pinterest.com/veganfoodmaghttps://twitter.com/VeganFoodMaghttps://www.facebook.com/VeganFoodMagazinehttp://bit.ly/1axDOCQ


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6 EMILY VON EUWWe get to know the rising starbehind the blog This RawsomeVegan Life.

82 DAN WATERSRecipe whiz Dan talks aboutstarting up The GourmetVegan.

34, 48,60 RECIPESEat your heart out - a selectionof Soups & Stews, Quick &

Easy and Main Meal recipes.

18 CUPCAKESA seasonal treat with MaplePecan cupakes.

19 DRINKMake some Autumnal cheerwith Spiced Hot Apple Cider.

CONTENTS

20 RICHA HINGLEBlogger of Vegan Richatells usabout her journey to veganismand why she started her blog.

36 C-A-L-FA vegan caf with a big heartin North Yorkshire.

88 GROWING PAINSWe give sprouting a go (withmixed results).

50 FRAN COSTIGANThe queen of vegan dessertsshares some recipes from hernew book, Vegan Chocolate.

30 THE LOWDOWNWhere we review a veganproduct. This issue: Sheeseand newcomer MozzaRisella.

70 COMPANIONSWe find out about Protect aPup and share somehomemade canine recipes.

73 BOOK REVIEWSReviews of the latest veganfood books.

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CONTENTS

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76 VEGAN PARISThe hottest places to eatvegan in the City of Light.

ISA CHANDRA MOSKOWITZVegan cookbook royalty, Isa, talks tous about going vegan, PPK ten yearson and shares a couple of recipes

from her new book, Isa Does It.

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CONTENTS

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EMILY VON EUWEmily von Euw, blogger behind the glorious This

Rawsome Vegan Lifehas had an incredible year,

winning 'The Vegan Woman' best food blog of 2013,

achieving an online following of over 30,000 and

bagging herself a book deal. Her vibrant and creative

raw food blog is full of gorgeous photography and

innovative recipes. Certainly one to watch for 2014, we

find out more about what makes this fun Canadian

food writer click.


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Were very excited to have you be a part ofour first issue Emily! The past year has beenan incredible one for you. Did you expect ThisRawsome Vegan Lifeto become as popularas it has?I am excited to be featured! And youre rightabout my year it has been so rewarding. Icant believe everything that has happened! Itwas a total shock and my fan base continuesto expand all the while.

And how did it all begin?

I started This Rawsome Vegan Lifeabout twoyears ago now, after being vegan for around a

year; and I never dreamt it would take me towhere I am today! I made the blog after myfriends and family finally convinced me to; Idoften make a raw dessert and theyd say Em,this is SO good you gotta put this on theinternet! I really did not think anyone wouldread my blog, so for the first several months Ididnt take it seriously. It was more of apersonal, food-oriented, journal that I keptonline. But once I started getting more and

more readers and comments, I figured Hey,maybe I can turn this into somethingimportant and make a difference in the world.So I worked at improving my foodphotography, recipe creativity, and the look ofthe website. My friend told me I should make aFacebook fan page, so I did. I also began totake advantage of other social networkingsites like Twitter and Pinterest. Fast-forwardabout a year my hard work is getting noticedand paying off!

The photography on your blog is stunning.Are you self-taught?

Thank you! I am indeed! Im also just aperfectionist whos always been into writing,healthy food, and photography; thus a healthyfood blog brings all these interests and skillstogether. Ive never taken a class to do withanything you see on my blog (raw food

classes, photography classes, etc.) which justgoes to show you anyone can do this if theyset their mind to it!

What is your advice to anyone starting ablog?

Never stop improving, do something different,and do it well.

Who are your favourite food writers andchefs?

Lauren Glucina fromAscension Kitchen,Angela Liddon from Oh She Glows, KathyPatalsky from Healthy Happy Life, SarahBritton from My New Roots, Ashlae Warnerfrom Oh, Ladycakes, David, Luise and Elsafrom Green Kitchen Stories, Laura from TheFirst Mess, Jess Ainscough from the Wellness

Warrior, and Russell James from The RawChef.

We'd love to know how you came toveganism.

I dont recall exactly how it all happened but Ido remember one moment very clearly: a fewyears ago when I was 16, I was lying on thecouch reading a book called Fit For Lifewhich

promotes a plant-based, mostly raw food diet.I had just read the chapter on dairy andbasically had an epiphany: it was totallyridiculous that drinking cows milk isconsidered normal! Shortly after this I decidedto try out veganism for 30 days, but as soon Ihad begun the challenge I knew it was the lifeI was meant for and Id never go back to myold ways. My inspiration throughout myjourney has always been our animal friendsand the beautiful natural environment in whichwe live. We are part of this earth, and weshould not take from it more than we need; norshould we harm others needlessly. Afterexperimenting over the years I have found thata whole foods, vegan and mostly raw diet isoptimal for me.

And have you ever had any weird reactions todivulging your vegan status?

Not any super weird ones but, from myperspective, some are quite laughable:

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Your food heaven?

Fresh-picked blueberries.

Your food hell?

Obviously meat and dairy, but Ive never met an edible plant I didnt like!

Where in the world is your favourite place to be a vegan?

The farmers market.

Favourite vegan restaurant?

Gorilla Food in Vancouver, Canada.

What do you do or make for Halloween?

Raw pumpkin pie! Other than that Ill probably just watch scary movies, dress up as a

90s-goth-punk-vampire-witch, talk to a spider, and pet my black cat, Dante.

www.thisrawsomeveganlife.com

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INTERVIEW | EMILY VON EUW

QUICK QUESTIONS

But you eat fish, right? *Sigh*

What one food couldnt you live without andwhy?

Leafy greens they are absolutely necessaryto reach your full potential for health andwellness. They are the original super foodand the most nutritionally dense food on theplanet.

Did you notice anything change when youwent raw?

Although I was already in pretty good shape, Inoticed that my nails got stronger, and I

hardly ever got sick anymore. I alsorecovered from workouts faster, and was ableto see results in shorter amounts of time. Isleep better, have more energy, and all around

just feel truly alive! I feel unrestricted in myphysical abilities and to me, thats animportant form of freedom and expression.

And finally, what is your absolute essentialitem in the kitchen?

Food processor. I use that thing every day.Emily's upcoming book Rawsome VeganBaking: An Un-Cookbook for Raw,Gluten-Free, Vegan, Beautiful and SinfullySweet Cookies, Cakes, Bars & Cupcakes isset for release in March 2014. You canpre-order online through Emilys blog.
http://www.thisrawsomeveganlife.com/http://www.thisrawsomeveganlife.com/


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For the frosting, blend all ingredients in your high speedblender until smooth, adding as little water as possible. Putin a bowl and set aside.

For the cake, cut the carrots into small chunks. Thenthrow all the ingredients (including the carrots) in your foodprocessor and pulse until it's all in really small pieces andsticks together.

To assemble, press half the cake mix into the bottom of

an adjustable spring-form pan (here made with a 6 pan). Spread on about 1/3 of the frosting. Put it in the freezeruntil the layer of frosting is hard.

After freezing, press on the rest of the cake mix. Let sit inthe fridge overnight, then frost in the morning (but you canalso do it right away if you want). Cover with whatevergarnish you prefer.

Serves 4-6

CAKE

2 large carrots, peeled

1 1/2 cups oat flour or buckwheatflour

1 cup dates

1 cup dried pineapple (or moredates)

1/2 cup dried coconut

1/2 teaspoon cinnamon

CASHEW FROSTING

2 cups cashews, preferablysoaked for a couple hours

1-2 tablespoons lemon juice

2 tablespoons liquid coconut oil

1/3 cup maple syrup

Water, as needed

Carrot CakeWith cashew cream cheese frosting, pistachios & walnuts

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1 cup fresh basil1/2 cup cilantro

5-8 kale leaves

1/2 red pepper

For the peanut sauce, blend or mix together all theingredients until smooth. If you like, saut the garlic andginger first to bring out more flavour. Set aside in a bowl.

For the wraps, cut all the veggies into thin strips. Dip

your rice paper sheets in warm water so they soften andbecome pliable (do this one at a time), then arrange yourfillings in the middle.

Fold over two ends, then wrap it up like a burrito, makingit as tight as possible. It might take a few tries to get itperfect.

Serve with the sauce and enjoy nature's elegant beauty.

PEANUT SAUCE2 garlic cloves, minced

1 tablespoon chunk of ginger,peeled and finely chopped

2 tablespoons each of tamari,maple syrup, lime juice

Chili powder, to taste

1/3 cup peanut butter

1/3 cup water, as needed

ROLLS

1 cup cooked vermicelli (ricenoodles)

5-8 rice paper sheets

1 carrot

1 avocado

1/3 cucumber

Fresh Summer RollsWith basil, avocado, kale & spicy peanut sauce

Blueberry Strawberry BananaIce Cream Cake

10 strawberries, halved

VANILLA ICE CREAM CAKE

LAYER

2 cups cashews

2 bananas1 cup dates

1/4 cup melted coconut oil

Seeds from 1/2 vanilla pod (or1/2 teaspoons vanilla extract)

Vegan milk or coconut water,as needed

BERRY LAYER

1 cup frozen blueberries

1 cup frozen strawberries1 cup vegan milk or coconutwater, as needed

1 cup dates, walnuts oranother banana

To make the first layer,place the halved strawberriesaround the edge of a springform pan. Set aside.

Now blend all the vanilla icecream cake ingredientstogether until smooth, addingas little vegan milk or coconutwater as possible (I used

about 1/4 cup). Spread intothe bottom of the pan - thisshould press the berries tothe inner edge. Put in thefreezer.

For the berry layer, blend alluntil smooth. Carefullyspread over the vanilla icecream cake layer and put inthe freezer for about 2-3hours, until it's set. Then cut

and serve with other berries.

Letting it soften a littlebefore eating makes itcreamier.


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Marinated Zucchini Noodleswith Tomato Basil Sauce,Dried Baby Tomatoes & GarlicPortobello Meatless Balls

PORTOBELLO MEATLESS

BALLS1/4 cup walnuts

1 portobello mushroom

1 very small onion

1-2 dates

Dash of coriander

Salt and pepper, to taste

DRIED BABY TOMATOES

3 cups halved baby tomatoes1 teaspoon extra virgin olive oil

Pinch of salt

MARINATED ZUCCHINI

NOODLES

1 large or 2-3 small zucchinis

1 teaspoons extra virgin oliveoil

Pinch of salt

TOMATO BASIL SAUCE

1/2 cup of your dried tomatoes

1/2 cup chopped zucchini (Iuse the leftovers after makingthe noodles)

1 tablespoon tahini

Small handful fresh basilleaves

1 date1 garlic clove


For the portobello meatlessballs, process the walnuts intopowder in a food processor,then add the rest of the ingredi-ents and process until itbecomes mushy. If your mix-ture is too wet, add someground flax seeds and let it sitfor a minute or two.

Form into balls and dehy-drate (or bake at your

CRUST

1 red bell pepper

1/3 cup each of sunflower

seeds, hemp seeds, flax seeds


TOPPINGS

About 2 cups of whateverveggies you like

1 teaspoon each of tamari andextra virgin olive oil

SAUCE

3/4 cup chopped tomatoes

3 tablespoons sun-dried

tomatoes1/2 teaspoon lemon juice

1-2 dates

1 tablespoon miso

1 small garlic clove

Fresh or dried basil andoregano, to taste

For the cheese, blend all theingredients until very smooth

and thick. Wrap in cheesecloth,place in a bowl and leave alonefor preferably 2-5 days. Youcan use the cheese right awaybut the longer you let it age, themore flavour and texture it willdevelop.

For the crust, put all theingredients in your food pro-cessor and process until every-thing has combined into a

rough, slightly wet dough.Spread this evenly onto parch-ment on a pizza pan and dehy-drate in your oven at its lowesttemperature for 3-5 hours oruntil its like a giant cracker. Ifyou have a dehydrator, you canuse that instead and set it tojust above 115 degrees.

To prepare the toppings,evenly coat the veggies in

tamari and oil and let themmarinate in your oven at itslowest temperature, or in yourdehydrator, for about an hour.

ovens lowest temperature)until they have darkened incolour and hardened on theoutside (about 5 hours), or untilyou want to take them out.

For the dried baby tomatoes,cover your hands in the oliveoil, then rub down all thetomato halves until they evenlycoated. Sprinkle them with saltand mix 'em up.

Dehydrate the tomatoes forabout 5 hours until they havelost most of their moisture butstill have some juice in themiddle, or until you want totake them out.

For the noodles, slice yourzucchini(s) on a mandolin orspiral slicer to create noodles.Rub the noodles evenly witholive oil and sprinkle with salt.Let these sit out for 30-60 min-utes so they can soften anddevelop flavour.

For the sauce, put all theingredients in your food pro-

cessor and process untilsmooth and saucy, addingwhatever else you like.

To assemble, toss the noo-dles in the sauce then top offwith the meatless balls andbaby tomatoes.

Pizza with Red Pepper FlaxCrust, Sun-dried TomatoSauce, Pine Nut Cheese &

Veggies

Serves 2-6

CHEESE

1 cup pine nuts

Juice of 1 lemon

1 garlic clove

2 teaspoons herbes deprovence (or other herbs)

2 tablespoons rejuvelac (orwater)

2 tablespoons nutritional yeast

Salt, to taste

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Superfood Energy Bars with

Cacao

1 cup walnuts

1/3 cup chia seeds

1/3 cup ground flax seeds1/3 cup hemp seeds

1/4 cup cacao nibs

1/4 cup coconut flakes

3/4 cup pumpkin seeds

1/2 cup raisins

1 cup dates

1-2 tablespoons meltedcoconut oil, if needed

Combine the dry ingredients(keep a bit of each aside) inyour food processor, add datesand raisins and process until itstarts to stick together. If toodry, add more dates or coconutoil. Add the remaining dryingredients and mix in withyour hands.

Press into a lined pan and setin the fridge for an hour or

more. Cut into bars and storefor up to one week.

If you have extra, shape theminto cupcakes and top off withraw chocolate.

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Chocolate Cream Caramel

Bars

CRUST

1 cup almonds or other nuts

1 cup dates

Pinch of salt (optional)

CARAMEL

1/2 cup cashew butter

1/2 cup coconut oil

1 cup dates

CHOCOLATE CREAM

1/3 cup coconut oil

2-3 tablespoons cacaopowder

1/4 cup preferred liquidsweetener

To make the crust, processthe almonds into flour in yourfood processor, then add thedates and process until it allbegins to stick together. Pressinto the bottom of a lined

baking pan and refrigerate.

To make both the carameland chocolate cream layers,just blend the ingredients foreach until smooth. Feel free toadd other flavours like vanilla,chili, ginger, etc. Spread thecaramel onto your crust,followed by the chocolatecream. Refrigerate until com-pletely set - this will take a

couple hours.

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Makes 12 cupcakes

1 1/2 cups flour1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/2 cup + 2 tablespoons soymilk

1/2 teaspoon apple cidervinegar

1/2 cup maple syrup

1/2 cup vegetable oil

1/4 cup brown sugar

1 teaspoon vanilla

1 cup pecans, toasted andchopped

MAPLE FROSTING

3/4 cup vegan margarine

2 tablespoons brown sugar

3 tablespoons maple syrup3-4 cups powdered sugar

Preheat your oven to350F/180C/Gas Mark 4.

Toast your pecans forabout 7 minutes, thencrumble them into smallpieces.

Sift together the flour,

baking powder, baking sodaand salt in a large bowl.

Whisk together the soy milkand apple cider vinegar. Setaside to let curdle (this is your

buttermilk).

To the soy milk add themaple syrup, vegetable oil,brown sugar and vanilla.

Combine the wet mixturewith the dry a little at a timeuntil fully incorporated. Dontover mix. Fold in the toastedpecan bits.

Bake for 18-20 minutes.

To make the frosting:

Cream the margarine and

brown sugar together until thereare no sugar lumps.

Add the maple syrup.

Mix in the powdered sugar 1/2cup at a time until you reachyour desired consistency.

Pipe or spread onto cupcakeswhen they are completely cool.Decorate with sugarpaste maple

leaves (optional).

Bring autumns colours and flavours to your baking with this

decadant (and simple) sweet-toothed treat.

MAPLEPECAN

CUPCAKES

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Cheers to Cozy

Spiced Hot AppleCider

8 cups fresh or pressedapple juice

1 orange, sliced

2 teaspoons groundcinnamon or 2 cinnamonsticks

1 tablespoon ground or 4whole cloves

1/2 teaspoon all spice

1/2 teaspoon groundnutmeg1/3 cup brown sugar

Heat all ingredients in alarge pot over medium heat,stirring occasionally, for 15minutes.

Strain before serving andgarnish with cinnamon

sticks or orange slices.

If there is one thing that screams Autumn is here,its Spiced Hot Apple Cider. Perfect for those

drizzly days at home or as a party punch (throwin a little rum if youre so inclined)

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www.veganricha.com

What made you begin your blog?

When life threw me a curve ball and I hadtime on my hands, I started blogging aboutmy cooking experiments. A few years downthe line, after exposure to information aboutwhere the food comes from, the blog becameentirely vegan and the recipe developmentbecame focused on creating interesting anddelicious vegan food and veganising someold favorites.

How did your love for Indian food begin?

I am Indian by birth, so thats an easy one. We

grew up on a vegetarian diet with abundantbeans, legumes, whole grains, vegetables inall meals. When I decided to change the dietto a plant-based one, I realised I did not needto make much change to my everyday Indianfood. Once I figured out the substitutes fordairy products, I fell in love with Indian foodeven more.

Is this style of cooking easy to veganise?

Most Indian meals are already vegan or easilyveganised by using oil instead of ghee,non-dairy milks or non-dairy yogurt, without

Richa Hingle, creator of the blog Vegan Richa, talks to us about

her roots, going vegan and why she started blogging.

affecting the tastes and the textures of thedishes. The curries and gravies which arecream based can be veganized by usingcoconut milk or cashew cream. Ghee-clarified butter in meals and desserts can bereplaced by oil of choice. Some desserts andcurries are tricky, and thats where IndianVegan bloggers like me come in to helpveganise things like Gulab Jamuns, Ladoosand Burfis.

Tell us about your journey to veganism

Around the time I started the blog, I alsostarted following my other passion of helpingrescue animals in some way or the other.After getting in touch with the local rescues, I

became a dog foster parent and fostereddogs. One of my foster pups was from apuppy mill. He was emaciated, smelly and notinterested in any interaction, and he was thebetter one of the lot.

The exposure to the pain and suffering of thedogs [...] and reading about veganism onsome of the food blogs I was following,helped me make the connection to the cruelty

to other animals in the meat, egg and dairyindustry. I decided I could not be a part ofcausing extreme suffering or death onanother living being when there werealternatives. Some alternatives that I alreadyknew of and some that I would put an effortto find. There has been no looking backsince.

Living the Richa Life

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INTERVIEW | RICHA HINGLE
http://www.veganricha.com/http://www.veganricha.com/


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Richas Satsuma Cookies (pg 27) >

QUICK QUESTIONS

Your food heaven?Molten Chocolate Cake by Hot Cakes in Seattle. Comfort food any day is Dal, AlooGobi, Roti.

Your food hell?Okra in the plant world. But I can cook it for my husband or anyone else.

Who has inspired you and why?In the beginning it was the volunteers in pet rescue working to save death row dogs

and cats in shelters, who worked tirelessly day and night and shared the conditions,abuse of the animals and the reality of euthanization of the large number of healthyanimals. Now, both the pet/animal rescue community and the vegan food bloggersand activists who work every day for the cause keep me motivated to do whatever Ican.

Where in the world is your favourite place to be a vegan?Right now in Seattle. Some other time it would be in my hometown in India.

What is your advice to anyone starting a blog?Start one. It is easy to get started. Follow your passion. For food blogs, write clearinstructions, measured ingredients and interact with the readers. Take good picturesof the food in natural light if possible, where the food looks appetizing. Use socialmedia. Once you find your niche and your audience, make sure to cater to both yourinterest and theirs.

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INTERVIEW | RICHA HINGLE


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Bring a large pot of water to boil. Add salt, turmeric andchili and blanch/cook the whole cauliflower. Cover andcook for 4 minutes on each side (top and bottom - flipafter 4 minutes).

In a pan, add oil and heat on medium heat. Add choppedonion and saut until golden, 6-7 minutes.

Add ginger, garlic chili and saut for another 2 minutes.

Add the spices and mix.

Add tomatoes, salt, sugar, fenugreek leaves. Mix andcook covered until tender. Mash them a bit in between.8-10 minutes.

Cool slightly, then blend with coconut milk and cashewsinto a smooth thick pure. Taste and adjust salt and spice.

Oil the baking dish if desired. Place the blanched

cauliflower in the baking dish and slowly drop the gravy ontop to cover the entire head of the cauliflower. Pour gravyagain after a few minutes so the cauliflower is drenchedwell. Some gravy will fall on the side. Keep about a 1/3 ofthe gravy to serve on the side later.

Bake in pre-heated 400F oven for 40-45 minutes till thecauliflower is dry to touch and gravy thickens a bit. Turnthe dish around after 30 minutes.

Heat the remaining gravy to just about a boil so itthickens and serve on the side.Serve hot as is or with flat breads (Naan/Roti), or saladsor quinoa. Chop and fill up wraps or burgers.

For a nut-free version, omit the cashews or use 2-3tablespoons powdered sunflower seeds.

Serves 3-4

1 large cauliflower head, leaves,tough stem removed and washed

Water to blanch

2 teaspoons salt

1/2 teaspoon turmeric

1/2 teaspoon chili powder(optional)

CURRY/GRAVY

2 teaspoons oil

1/2 medium red onion, chopped

1 inch ginger, chopped

5-6 cloves of garlic, chopped

1 dry red chili or chili flakes, totaste

3 medium tomatoes, chopped1 teaspoon garam masala

1/2 teaspoon cumin powder

1/2 teaspoon coriander powder

1/2 teaspoon turmeric powder

1 tablespoon dried fenugreekleaves

3/4 cup canned coconut milk

1/4 cup ground cashew or 1/3

cup soaked cashews

3/4 teaspoon salt

1/4 teaspoon raw sugar or 1/2teaspoon maple syrup

Gobi MusallamWhole roasted cauliflower with creamy Mughlai/Makhani gravy

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Soak the lentils for at least 2 hours to overnight in warmwater. Drain the water and keep ready.

In a pressure cooker, add the oil and heat at medium.When the oil is hot, add cumin seeds and let them cookand get fragrant.

Add dried red chili, bay leaf, chopped onion and sautuntil golden.

Add in the asafetida, coriander powder, ginger and garlicand cook for a minute.

Add in the chopped tomato. Cook for 3-4 minutes untiltomato is mushy.

Add broccoli and mini peppers and cook for a minute.Add the drained and washed lentils, water and salt andpressure cook on low-medium heat for 3-4 whistles.

Let the pressure release by itself before opening. Servehot, topped with fresh cilantro.

To refresh the dal, add a fresh tadka/tempering. Heat oil,add mustard and cumin seeds and some red pepper flakesand pour over the daal.

Serve hot with Indian flat breads like roti, paratha , naan,or with rice, quinoa or pilafs. Or with crackers, bread.Thicker dal can also be slathered on breads like hummus,or made into a sloppy sandwich with sweet peppers slaw.

NOTETo make any lentil/bean dal without a pressure cooker,make the tempering in a deep pan and add the soakedlentils with a half cup more water than mentioned. Cookcovered on low heat for 45 minutes to an hour until tender.Stir occasionally. Soaking the large beans longer(overnight) gives the best results.

Serves 2-4

1/2 cup dry whole redlentils/Indian brown lentils(masoor)

1/2 cup dry whole mung/moongbeans (green gram)

2 1/2-3 cups of water (less forthicker stew)

TEMPERING/TADKA

2 teaspoons oil

1/2 teaspoon cumin seeds

1 teaspoon coriander powder

1 bay leaf

1 dried red chili

5 cloves garlic, chopped

1/2 inch ginger, choppedA generous pinch of asafetida(hing) (optional)

1/2 red onion, finely chopped

1 medium tomato, chopped

1/2 teaspoon garam masala

3/4 teaspoon salt or to taste

3/4 cup chopped broccoli (smallflorets)

1/4 cup sweet mini peppers orred bell pepper, chopped

cilantro for garnish, chopped

VARIATIONS

Add chipotle pepperflakes/powder for a smoky dal

Add a tablespoon or so cashewcream to the dal before serving

Broccoli DalMung bean and lentil stew with broccoli and sweet mini peppers

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In a bowl, add flaxmeal and hot water and mix well. Letsit for a few minutes.

Add in melted coconut oil, canola oil, sugar, salt, gingerpowder, cloves powder, satsuma juice and mix well(briskly) until sugar is well combined.

Grind the oats with the baking powder, or mix bakingpowder in the flours, and combine well.

Add the flours, baking powder, peel and ground cashewto the wet mix, and mix only till combined. The mixtureshould come together as a not-too-sticky dough. Usemore rice flour or oat flour if it is too sticky.

Oil hands and make 1-1 1/2 inch balls. Place onparchment on a baking sheet an inch apart and flatten.

Bake in preheated oven at 360F for 13-14 minutes. untilthe edges just about to start turning golden brown and the

tops are not soft.

Cool on rack for 10 minutes before serving with somehot coffee or tea.

NOTEYou can use any available orange/citrus peel and juice as asubstitute.

Makes 12-14 cookies

1 tablespoon flaxmeal

2 tablespoons hot water

Juice of half a satsuma (about3-4 tablespoons)

Peel of half a satsuma, finelychopped (pith scraped as muchas possible)

1 1/2 tablespoons coconut oil

1 tablespoon organic canola oil

1 tablespoon agave syrup

1/4 cup ground raw sugar

1/8 teaspoon salt

3/4 teaspoon baking powder

1/4 cup sorghum flour

1/4 cup cashews ground

1/3 cup finely ground oats or oatflour

3 tablespoons rice flour

1/4 teaspoon ginger powder

1/8 teaspoon cloves powder

Satsuma CookiesA burst of citrus with each bite of these wafery crunchy cookies. Gluten-free.

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Soak the lentils for an hour or so. Drain, wash and keepready.

In a deep pan, add oil and heat on medium heat. Addonion and cook until golden, 3-4 minutes.

Add the spices, herbs, salt, tomato paste/tomato andmix well. Cook for a few seconds.

Add the washed lentils and water. Mix, cover and cook on

low-medium heat for 15 minutes.

Add the cubed sweet potato, Sriracha, mix and cookcovered for another 15-25 minutes until lentils and sweetpotato are tender and all liquid is absorbed.

Add lime juice. taste and adjust for salt and spice.

Add a dash of liquid smoke for extra smokyness.

If using canned lentils, add sweet potato and 1/4 cupwater to the golden onion and spices. Mix and cook for 10minutes.

Add lentils and salt (depends on if the lentils are salted ornot), mix and cook covered until sweet potato cubes aretender.

To assemble, warm the tacos, load them with lettuceand add the warm lentil mixture, then salsa, guacamole,cilantro and lime juice. Serve immediately.

Makes 8-10 tacos

1/2 cup dry lentils

1 1/2 cups water

1 sweet potato or yam, cubed

(1-1 1/2 cups)

1/2 medium red onion (about 3/4cup)

1 tablespoon tomato paste or 1/2

a tomato finely chopped

1/2 teaspoon garlic powder

1/2 teaspoon chipotle chilli

pepper or to taste

1/4 teaspoon smoked paprika

1/2 teaspoon cumin powder or

cumin seeds

1 teaspoon coriander powder

1/2 teaspoon dry oregano leaves

1/2 teaspoon dry basil

2/3 teaspoon salt or to tasteA generous dash of black pepper

1 teaspoon Sriracha sauce

(optional)

1-2 teaspoon lime juice

Liquid smoke (optional)

FOR ASSEMBLYHard or soft tacosFinely chopped lettuceSalsa of choiceChopped cilantroLime juice

Smoky Lentil & Sweet PotatoTacos

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The Lowdown

FELICITY

Vegan writer, blogger atTeaWith Felicity and mum toEric, 4.

Felicity says: Alex (my boyfriend,non-vegan) said it was like blackpepper Boursin! It was really goodspread on crackers and toast.Creamy, Philadelphia-like, not toosweet and without the slightlyplasticy texture of other brands ofvegan cheese. The pepper and herbswere tasty without beingoverpowering. Eric, my 4-year-oldson, wasn't a fan but he is ridiculouslyfussy.

Samantha says:Although this spreadwas good, is it not my favouriteflavour Sheese has to offer. I muchprefer the garlic and herb flavourwhich I can devour quite easily oncrackers, or the plain flavour creamSheese that works well as an instantcreamy sauce stirred into hotspaghetti.

SAMANTHA

Editor of Vegan FoodMagazine, mum to twocats, Ross and Pauline.

Vegan product reviews. This issue: Sheese and MozzaRisella.

CRACKED BLACKPEPPER ANDSPRING ONIONCREAM SHEESE

Samantha says: Now this was mywinner. I tried this Sheese out in anumber of ways; as Felicity says itdoesnt melt too well on pizza butmelts brilliantly in cheese sauces andtopped onto pasta dishes, giving avery mature cheesy taste. I had thebest results with this Sheese when Iused it in my Leek, Asparagus &Tenderstem Broccoli Pastries. TheSheese melted brilliantly, and whentried out on non-vegans they couldntbelieve how good it tasted.

SMOKED MELTYSHEESE

Felicity says: This was our favourite. Itmelted so well, really quickly and withthat glossy appearance of cowscheese. We had it melted into polentaserved with a vegan sausage ragoutand it gave the polenta a lovely,creamy, cheesiness with the flavourof applewood smoked cheddar orBavarian smoked cheese.

Samantha says: I used this in a bakedenchiladas recipe and I found thesmokiness a little too overpowering. Itdid melt very well, though, inside thetortillas. I can imagine this Sheeseworking well as a nacho dip, or meltedover tortillas with jalapeos andtomato salsa.

STRONG MELTYCHEDDARSHEESE

Felicity says: Not our favourite. Wehad it melted on pizza and it had agreat cheesy flavour, really yummybut the texture when melted on pizzawas very sticky.

REVIEWERS

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THE LOWDOWN
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Samanthas recipe

Cheesy Leek, Asparagus & Tenderstem

Broccoli Pastries

1 medium leek, chopped into small rings

8 asparagus spears

12 tenderstem broccoli stalks

Knob of vegan margarine

Olive oil

Vegan bouillon or veg stock

1 pack of vegan ready-to-roll puff pastry

A little non-dairy milk (for sealing the pastries)

Salt and pepper to taste

1/3 block Strong Cheddar Melty Sheese

Gently fry the leeks in a little olive oil andvegan margarine until soft. Set aside and salt.

Finely grate the Strong Cheddar MeltySheese.

Fill a medium sized pan with about an inch ofboiled water, add stock and simmer the broc-coli in the water until tender, but still crunchy.

Using a colander above the broccoli pan,steam the asparagus spears, trapping thesteam with the lid for 5-10 minutes.

Roll out your pastry to 1/4 inch or 5mmthickness, sprinkling plain flour on the rollingpin and surface.

To assemble your pastries, cut the pastrysheet equally into four rectangles. Leaving a1/2 inch or 1cm edge, place the leeks, broccoliand asparagus onto one half of the pastry. Topwith Sheese, fold over the pastry and sealaround the edges with a fork and a little non-dairy milk. Brush the tops with melted veganmargarine or non-dairy milk.

Bake according to puff pastry packet instruc-tions, or about 20-25 minutes at 180C/350F.

Felicitys recipe

Cheesy Polenta with Sausage Ragout

Adapted from BBCs Good Food October2013

1 tablespoon olive oil

1 onion, chopped

1 garlic clove, finely chopped

6 vegan sausages, chopped

400g can chopped tomatoes

200ml vegetable stock

1 tablespoon tomato pure

4 rosemary sprigs, chopped

200g instant polenta

100g Smoked Melty Sheese, grated

Heat the oil in a large pan over medium-high heat and cook the onion and garlic for afew minutes.

Stir in the pieces of vegan sausage andcook for a few minutes, until slightly browned.

Stir in the chopped tomatoes, stock, pure,and most of the rosemary. Bring to a simmerand cook for 8-10 minutes until thickened.

Season to taste. Meanwhile, cook the polenta according topacket instructions.

Remove from the heat and stir in theSmoked Cheddar Melty Sheese.

Spoon the polenta onto plates, top with theragout and a sprinkling of the remaining rose-mary.

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Great to see a rice-based vegan cheese hit the market. Would definitelyconsider purchasing the Ravioli and MozzaRisella Original products in thefuture when I next make an authentic Italian dish.

Review by SamanthaTheres a brand new vegan cheese hitting the shelves from Italy, made from rice milk andcompletely soy- and GMO-free. Here I taste test the MozzaRisella and Zucchini Ravioli,MozzaRisella Original and Smoked MozzaRisella.

The ravioli was fresh and delightful. Imade my own sun-dried tomato pestoto stir through it. Creamy and notoverpowering in cheesiness.

MozzaRisella and Zucchini Ravioli

I tried the MozzaRisella Original flavour on top of pizza. Itbubbled really well but didnt keep its shape, becomingmore like a cheese sauce. The taste was creamy and subtle.Next time I would sparingly use 1/8 inch slices of this on topof a vegan pizza with other vegan cheeses.

MozzaRisella Original

I thought the smoked flavour tasted almost metallic, could be the turmeric. It didmelt well, turning into a lovely gooey consistency on top and inside of thecannelloni I made.

SmokeyRisella

Overall verdict

NEWPRODUCT

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GIVEAWAYwinnerThe winner of our luxury VegFest Hamper is Lara Nicholls!CongratsLara, and thanks to everyone who stopped by our stall atVegFest London on Saturday 5th October.

Lara is the lucky winner of:

Booja-Booja Gourmet Selection and Champagne Chocolate Truffles Biosnacky Mini Greenhouse and Starter Pack Herbamare herb seasoning salts The Raw Chocolate Co. selection of chocolates Coconom selection of coconut sugar VegucatedDVD

Whole Grain Vegan Baking by Celine Steen and Tamasin Noyes Vegan Slow Cookingby Kathy Hester Vegan Pizzaby Julie Hasson Home-cooked Vegan Comfort Food by Celine Steen and Joni-Marie Newman Great Gluten-Free Vegan Eats From Around the Worldby Allyson Kramer Dinner for two at 222 Veggie Vegan Restuarant in London

If you missed out on VegFest, dont worry! Weve got more great giveawaysin thisissue of Vegan Food Magazine:

A signed copy of Fran Costigans Vegan Chocolate (pg 3) >

Biosnacky 3-tiered sprouter, seed starter pack and 2 Herbamare salts (pg 89) >

V-dog 20kg bag of food and bag of breath bones (pg 72) >

GIVEAWAYS THIS ISSUE

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GIVEAWAY


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Thai-inspired Coleslaw

Dont know what to do withthat zucchini sitting alone inyour fridge? Turn it into asalad! This is a great way touse up items left over from astir fry, or simply a fresh way toserve zucchini.

3 medium carrots

1 large zucchini

1 large clove of garlic, minced

2 tablespoons olive oil

1 tablespoon soy sauce

2 teaspoons lemon juice

1 teaspoon white wine vinegar

Generous pinch of chilli flakesHandful of coriander, choppedroughly

1 tablespoon sesame seeds

Grate the carrot and zucchiniand pop in a bowl.

In a separate bowl, whisk thegarlic, olive oil, soy sauce,lemon juice, white wine vinegar,

chilli flakes and coriander.

Combine all of the ingredi-ents together then sprinklewith sesame seeds and a littlemore coriandar.

Mushroom & Lentil Pt

1/2 cup green lentils

1 1/2 cups vegetable stock

Olive oil1 white onion, chopped finely

2 cloves of garlic, minced

Vegan Raita (Indian YogurtDip)

1/4 large cucumber

1/2 bunch of fresh coriander

1/4 cup plain vegan yogurt

2 tablespoons egg-freemayonnaise

1 teaspoon lemon juice

Pinch of salt

Pinch of paprika

Chop the cucumber intosmall 1/4 inch chunks. Finelychop the coriander and put in abowl with the cucumber.

To the bowl of cucumber andcoriander, add the yogurt, may-onnaise, lemon juice, salt andgive it a good stir. If using asweetened yogurt, add moresalt. Leave in the fridge for 20minutes to develop flavour.

Taste and season, addingmore lemon juice or corianderto taste. Sprinkle with a pinchof paprika for decoration.

Store Cupboard Stir-fry Sauce

Hopefully this recipe willconvince you that theres noneed to buy ready-madesauces for your stir-frys everagain. Its possible to create adelicious sauce cheaply usingbasic items you probablyalready have at home. Actualquantities of ingredients arenot provided - taste the sauceas you go and choose howsweet/sour/hot youd like it.

1 punnet (300g) chestnutmushrooms, chopped

Bunch of fresh thyme

Salt and pepper

1/4 cup red wine

Bring the lentils to the boil inthe vegetable stock with 2sprigs of thyme. Reduce tosimmer for about 20 minutes.Remove the leaves fromanother 5 sprigs of thyme andchop finely. Add to the lentilsand continue to simmer foranother 30 minutes, topping upwith water as you need to. Bythe end of cooking there mustbe little or no water left in thepan.

Fry the onions in olive oil untilthey start to soften around 5minutes. Add the mushrooms,garlic, a liberal amount of saltand a 2 sprigs of thyme, cookuntil the mushrooms start torelease water then pour in thewine and simmer until theliquid in the pan is nearly gone.

Combine the lentils with themushroom mix and leave tocool. Remove any sprigs ofthyme as these will not blendwell. When cool, use a handblender and pulse everythingtogether and season with blackpepper. Alternate betweenpulsing and mashing with afork; you want to have bothchunky and smooth bits.

RECIPES Q

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Soy sauce

Jam (seedless berry varietieswork best)

Mango chutney

Ketchup

Garlic

Chili flakesLemon/lime juice

Finely grated fresh ginger

Finely chopped basil orcoriander

Fresh chillies

Start by putting equal quanti-ties soy sauce, jam and mangochutney into a bowl and mixwell. Begin with 2 tablespoonsof each at first.

Into the mix, stir in 1 table-spoon of ketchup, a pinch ofchilli flakes, dash of lemon/limejuice and 2 cloves of mincedgarlic. Allow to sit for a minutebefore you dip your finger inand taste the result.

This is the base of your verybasic sauce.

Finely grate in 1/2 inch blockof peeled ginger along with ahandful of finely choppedsweet basil and coriander. Addthe chillies - choose finelychopped fresh chillies insteadof chilli flakes if you have thatoption.

Stir the sauce into the ingre-dients in your wok during the

last couple of minutes of cook-ing to warm the sauce through.

ICK & EASYFacon & Cream CheesyStuffed Mushrooms4 large flat mushrooms or 8chestnut mushrooms

4 slices of vegan bacon

1/2 tub of garlic and herb

vegan cream cheese2 tablespoons fresh parsley

1 slice of bread

Salt and pepper

Olive oil

Preheat the oven to 160C.Remove the stalks of yourmushrooms and chop roughly,then fry lightly in a little olive oil,

salt and pepper.

Slice your vegan bacon intosquares (about the same sizeas your mushrooms) and finelychop the parsley. When themushroom stalks are nearlycooked add the vegan baconand parsley, then fry until youstart to smell the bacon flavour,just before it crisps.

Take the mixture out of thepan and set aside. Put yourde-stalked mushrooms upsidedown in the pan and cook for2-3 minutes. Turnover andcook for a further 2-3 minutes.

While waiting for the mush-rooms to warm through, gratethe bread to make bread-crumbs and fold the vegancream cheese to into your

mushroom/bacon/parsley mix. Stuff the mushrooms withthe creamy mixture, top with

breadcrumbs and drizzle with alittle olive oil. Cook until thebreadcrumbs are golden.

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The C-A-L-F CafSamantha Gould and Karen Simmons visit a

vegan caf thats making a realdifference to animals


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Scarborough is well-known for beingBritains first ever seaside resort,famously overlooked by a 3000-year-oldcastle ruin and located on the NorthYorkshire coast in England. Althoughsteeped in history, there is somethingrather new making its stamp on thistraditional northern town.

C-A-L-F caf stands proudly, and ratherloudly, on the main high street in Scarbor-ough, alongside the typical British chippies,greasy spoons, sea-side shops and amuse-ment arcades.

For the locals, C-A-L-F offers somethingrather different; the exterior is painted in aplayful cow-skin print. The windows areadorned with animal rights information,C-A-L-F merchandise and a television usedto screen documentaries and slideshowsfor passers-by. The interior dcor andrestaurant furniture have been cleverly con-structed using recycled farm equipment. Abeautiful array of indulgent desserts are outin full view above the fireplace, chalk boards

display hand-written all-vegan menus,lovingly scribed by the staff at C-A-L-F: Cin-dertoffee Pudding, Beetroot and AppleSoup, Peanut Butter Ice Cream... Karen andI were intrigued.We visited during a busy lunch service andmanaged to talk with some of C-A-L-F'sdiverse customers - vegans, vegetarians,vegan-curious and unapologetic meat-

eaters, all there to enjoy what Sharon, Katand the rest of the team had to offer.

A young man, fresh from a 2-hour tattooappointment ordered the moussaka whilehis friend opted for the vegan breakfast.They told me they had walked past manytimes before and thought it was time to giveC-A-L-F a try. Both were vegetarian andadmitted to eating a lot of vegan food. "It'scheap and you don't have to cook it prop-erly," they jested.

A young couple at the table behind themhad come from East Yorkshire and had

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heard about C-A-L-F through social media sites.Both vegan for over 6 years, they seemed more thanpleased to be sampling the delights on offer.

Enjoying the corner booth were a vegetarian familyfrom Nottingham who were holidaying in Scarbor-ough. "It's really nice, good food," I was told as theytucked into their meals - all three types of burger -spicy, Asian, and traditional veggie. They seemedpleased a place such as C-A-L-F existed, giving themfood options not available elsewhere in Scarborough.

And encouragingly there were also a group of non-vegan locals eager to try something different, takingthe opportunity while they were at C-A-L-F to read upon the sanctuary that the caf supports and to ask

questions about veganism.

Theres a great mix of traditional homemade disheson offer, as well as junky vegan fast-food and deli-cious desserts including the now infamous peanutbutter ice cream (we tried to get their recipe, but theirlips were sealed!) All mains came served with a nutri-tious strawberry house salad - a perfect accompani-ment for a mild summers day.

So then came the hard task of choosing what wewould sample for Vegan Food Magazine's first everfeature. After much deliberation we opted for theFritatta, the Moussaka and popular Beetroot andApple Soup, all from the specials board. We satpatiently, absorbing the atmosphere while we waitedfor our food.

The C-A-L-F Caf has been 2 years in the making,opening just over a year ago to the public. It was oncea disused pub and needed to be completed gutted toturn it into what it is today, with Sharon - founder ofthe C-A-L-F sanctuary and caf and local entrepre-neur - accepting help from volunteers and friends toget everything finished. "The caf is more of a step-ping stone," explains Sharon. "People like to see theanimals, and eventually we aim to have the wholething under one roof".

What makes the caf so special is its links to theC-A-L-F sanctuary located about 45 minutes drive

from the caf, but not (yet) open to the public. WhileSharon, her partner and young daughter help lookafter the animals, Kat, described by Sharon as asister separated at birth is head chef at C-A-L-FCaf, taking over from Sharon when the demands of

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Introduction to the article alskfjalskfjasldkfj asldkfjsfjsaf lkjd fdsfja slkfjlsdfjlasdkfj lsdjf lsdj falsk jdf.

Introduction to the article alskfjalskfjasldkfj asldkfjsfjsaf lkjd fdsfja slkfjlsdfjlasdkfj lsdjf lsdj falsk jdf

the animals at the sanctuary increased. Katworks with a team of dedicated volunteers;without them the caf simply wouldnt be openand the sanctuary would lose out on vital funds.

C-A-L-F sanctuary began with the adoption ofMamma Moo, an 18-year-old cow destined forslaughter alongside her young calf, Olivia.Although Mamma Moo did not live long after herrescue, her legacy has continued and now thesanctuary is home to an array of animals includ-ing two pigs, two goats, five sheep, chickens,rabbits, a cat, turkeys, dogs and three maturecows - Olivia included. "Many people say I'mliving the dream," Sharon says in reference tolooking after the growing brood of animals whohave found refuge at C-A-L-F.

But life at the sanctuary isnt always as ideallicas it might seem. During our stay one of thesheep, named Vegan, became unwell.

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The local vet was contacted, but due to

Vegans age, she had problems treating him. Itseems theres a distinct lack of knowledge inregards to treating older male sheep becausethey are virtually unheard of. Unfortunately,nothing could be done for Vegan, despite rush-ing him to a specialist in Liverpool, where hesadly died the next day. This event was heart-breaking for all those at C-A-L-F, but a harshreminder of the reality behind running a sanc-tuary for once-farmed animals.

The field of dreams was the newest C-A-L-Fproject we visited. Set deep in the North York-shire countryside, its fully funded by support-ers who have together pledged to pay the rentof the holding. This would become the homefor new arrival Gevan a highlander bull whowas due to be killed, but saved thanks to C-A-L-F. This is one example of how Sharon con-tinues to expand C-A-L-F to save moreanimals and raise more money. We were told

that in time the caf will turn into a multifunc-tional space, using the currently uninhabitedroom upstairs for arts and crafts or to accom-modate large groups.

Kat and Dylan, a relatively new vegan of sevenmonths and volunteer at C-A-L-F Caf, bringsout our three dishes. The food here convertedme, showed me I didn't have to eat just vegand tofu," he confessed. "I'm feeling so much

better since turning vegan, I started liking fooda lot more." Dylan moved to Scarborough fromLeeds for a quieter life and he says he's in the

process of converting his family to veganism

through his love of cooking. And if he turns outplates like today, he stands a good chance.

The food at C-A-L-F was flavourful and deli-cious, with that home-cooked feel. The atmos-phere is warm and friendly, with nearly everyseat taken by customers who appear happyand relaxed while filling their bellies with greatvegan food. Karen and I throughly enjoyed allthree dishes and luckily managed to convinceSharon and Kat to part with the recipes forVegan Food Magazine. It's easy to see why theyare in the top 10 places to eat in Scarboroughon Trip Advisor. If youre ever in the area, makesure you drop in for a hearty meal or at least ascoop of that infamous peanut butter ice-cream!

UPDATESince our visit this summer, C-A-L-F now

have three patrons: the incredibly talentedanimal artist Jo Fredricks, 269Life founderSacha Boojor and noted speaker Gary Youro-sky. We've been told that Gevan has settled inwell as C-A-L-F continues to raise vital fundsthrough creative activism. They rely heavily onsupporters and business from the caf to dothe work they do. Pleasevisit their website tofind out how you can donate to C-A-L-F tokeep them going. A portion of donations

received towards this issue of Vegan FoodMagazine will be given to C-A-L-F to buyessential items for their animals.

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FEATURE | C-A-L-F
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Frittata

Serves 3-41 potato, peeled and sliced

7 ounces silken tofu

2 tablespoons veganmargarine

3 tablespoons arrowroot orcornstarch

1 teaspoon baking powder

1 teaspoon sea salt

1/2 teaspoon ground blackpepper

1/2 teaspoon turmeric

1/2 teaspoon onion powder

1/2 teaspoon garlic powder


1 onion, chopped

1 zucchini, shredded

1 tomato, sliced

Fresh basil to garnish

Preheat oven to 350F.

Place sliced potatos in a

Leave to set for 20 minutesbefore serving. Garnish with

basil.

Beetroot & Apple Soup

6 cups vegetable stock

1 large onion, chopped

2-3 medium carrots, diced

2 sticks celery, chopped

3 cooking apples, chopped

3-4 medium sized fresh beets,

peeled and chopped2 cloves garlic, minced


8 fluid ounces white wine orapple cider

1 teaspoon ginger

1 teaspoon nutmeg

1 teaspoon coriander

1/2 teaspoon salt

1/2 teaspoon pepper

Sugar and extra wine

(optional)

small saucepan and cover withwater. Bring to the boil, until

potato slices are just tender.Drain and set aside.

In a blender, mix tofu, marga-rine, cornstarch, bakingpowder, salt, pepper, turmeric,onion powder and garlicpowder.

In an oven-proof deep fryingpan/skillet, heat oil and fryonions till soft and starting to

brown. Add the zucchini andpotato, and continue to cookfor a few more minutes. Thenpour on the tofu mixture andreduce the heat. Turn the con-tents a few times until all veg-etables are coated with themixture.

Smooth the top with aspatula and decorate withtomato slices. Cook for 15 min-

utes.

Put the pan under a hot grillfor 4-5 minutes, until the top isnicely browned.

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OPTIONAL

Serve with a drizzle of veganpouring creamTop with coconut cream and trimwith walnuts

In a large saucepan, heat the oil.Add the onions, carrots and celeryand saut 5 minutes over mediumlow heat.

Add garlic, apple and ginger.Then add wine or cider and spices.Saut for 3 minutes.

Add chopped beets and vegstock. Stir well and bring to lowsimmer for 30 minutes.

Lower the heat and simmer for20 minutes, then blend till smooth.

Add more wine or veg stock ifyou prefer a thinner soup.

Add salt and pepper to taste andoptionally sweeten with a spoon-ful of sugar.

Top with soya cream or coconutcream and walnuts.

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Moussaka

2 eggplants, sliced

4 large potatoes, peeled and

cut into rounds3 zucchini, sliced

2 red peppers, roasted andsliced

2 cups lentils

3 large tomatoes, sliced for top

400g mushrooms, sliced

4 cloves garlic, minced

1 large onion, chopped

3 cans of herby choppedtomatoes

Olive oil for roasting

1 teaspoon dried oregano

1/4 teaspoon groundcinnamon

1/4 teaspoon ground allspice

2 teaspoon sea salt

1/2 teaspoon black pepper

Fresh parsley, chopped to

garnishBay leaf

baking tray, drizzle and roast onanother separate tray, as thesetake longer to cook. Check atintervals as you want themtender but not overcooked as

these will continue to cook inthe oven with the layers.

Heat 2 tablespoons olive oilin a saucepan over mediumheat. Add onion, minced garlicand oregano and saut 5 min-utes.

Add the cans of herby toma-tos, lentils, bay leaf, cinnamon,allspice, plus a sprinkle of salt

and pepper. Cover, reduce heatto medium-low and simmer for10 minutes, or until the lentilsare tender. Add the mush-rooms to the sauce androasted red peppers. Seasonwith salt and pepper. Add extrastock or tomato passata for athinner sauce.

For the white sauce, heat theolive oil in a saucepan and

sprinkle in flour and nutmeg,stirring constantly until lightlybrowned.

WHITE SAUCE

1/2 cup olive oil

1/2 cup unbleached flour

1/8 teaspoon nutmeg

2 cups soy milk

1 tablespoon cornstarch,diluted in 1/2 cup water

1 1/2 teaspoons sea salt

A block of your favourite vegancheese, grated (optional)

Place eggplants ontowel-lined baking sheet andsprinkle with salt. Let stand 30

minutes. Rinse and pat dry. Slice the zucchini, redpeppers, sliced mushroomsand potatoes into 1/4 inchrounds.

Lay the eggplants, zucchini,mushrooms and red pepperson a baking tray (you mayneed two baking trays) anddrizzle with olive oil. Roast

until tender, approx 15-20minutes.

Spread potato slices onto a

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Whisk in the soy milk, corn-starch mixture and salt, stirringuntil the mixture begins to boil,then reduce the heat and whiskuntil thickened. For an extracheesy version, grate in a half ablock of your favourite vegancheese ; keep some aside forsprinkling on the top.

Preheat the oven to 350F.Lightly oil the bottom of a13x9x2-inch baking dish. Layerthe potato slices in the bottom ofthe dish and spoon 1/3 of thelentil red pepper tomato sauceover them. Then layer eggplant,1/3 of tomato sauce, zucchinislices and finally the rest of the

tomato sauce. Drizzle the topwith olive oil.

Pour the white sauce over thelayers, cover with foil and bakefor approx 30 minutes.

Garnish with sliced tomatoesand fresh parsley. Serve withgarlic bread slices and sidesalad.

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Simple Carrot & CorianderSoup

Serves 6-8

Vegetable oil

1 large white onion, chopped

About 1/2 kg carrots, choppedinto chunks, skin on

2 teaspoons dried coriander

1/2 cup red lentils

6 cups water

1 vegetable stock cube

Large handful of freshcoriander

Salt and pepper

Fry the onion in vegetable oilin a large stock pot, covered,until softened.

Add the carrots and replacethe lid. Sweat for 3-4 minutesthen stir in the ground corian-der and cook on a low heat for1 minute. Fold in the lentilsuntil they start to absorb the oil.

Pour in the water and crum-

ble in the stock cube. Bring tothe boil and reduce to simmerfor 30 minutes, stirring occa-sionally.

Once the soup is ready, addthe fresh coriander and whiz ina blender, or use a stick blenderin the pot.

Moroccan Lentil Soup withParsley Croutons

1 cup red lentils

6 cups boiled water

2 cans chopped tomatoes

Broccoli & Asparagus AutumnStew

Serves 2

Olive oil

1/2 white onion, diced

6 asparagus spears

6 tenderstem broccoli

1/2 cup quinoa (sourcedresponsibly)

1 clove of garlic, minced

1/4 chopped fresh parsley

Handful of rocket (optional)

Handful of baby spinach(optional)

5 small potatoes, chopped into

quarters with skin left onVegetable stock cube

Hot water

In a large soup pan, fry theonion until softened, covered.Cut off the woody end (thebottom bit) of the asparagusspears. Chop the spears intothree and do the same with thebroccoli and add to the onion.Replace the lid and allow tosweat for 3 minutes, stirringonce or twice.

Stir in the quinoa, garlic,parsley, rocket and spinach,then add the potato and fill thepan with water until the veg iscovered. Crumble in a stockcube, season with a little saltand a generous amount ofpepper.

Bring to the boil then reduceto simmer. Leave the lid half onand cook for about 40 minutes.

1 stock cube


1 tablespoon cinammon

2 teaspoons paprika

2 teaspoons ground cumin

1 teaspoon unrefined sugar

(optional)Salt and pepper, to taste

2 slices of bread

Extra virgin olive oil

Handful of freshly choppedparsley

In a large stew pan, combinethe lentils, water, choppedtomatoes, stock cube, garlic,cinammon, paprika, cumin,

sugar and a generous amountof salt and pepper then bring tothe boil.

Reduce to simmer and cookfor 1 hour, stirring every 10minutes or so. You might wantto add more water as the soupwill thicken once the lentilsabsorb the original water asthey begin to break down. Dontliquidise, leave chunky.

To make the croutons, cuteach slice of bread into 1/2inch squares. Pour into a fryingpan just enough olive oil tocover the bottom and turn theheat on medium-high. Put thebread in the pan and turn slicesover once golden. After the firstturn, add the parsley to the panand watch the remainder of theolive oil get soaked up by the

bread. Theyre done whengolden on both sides and youcant stop eating them.

RECIPES SO

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Stir occasionally and add morewater if you need to.

Creamed Artichoke Soup

Olive Oil

1 leek, chopped

1 small white onion, chopped10 sprigs of thyme

1 can artichoke hearts

2 medium sized whitepotatoes, peeled and cut intoquarters

Salt and pepper

2 cups vegetable stock (orenough to cover thevegetables in the pan)

1 tablespoon lemon juice1/2 carton vegan cream

In a large pan, soften theonion and leeks in the olive oiland thyme.

Add the can of drained arti-choke hearts and potatoes,season with salt and pepper,then fill the pan with vegetable

stock until the vegetables arecovered. Bring to the boil thenreduce to simmer until thepotatoes are cooked through -they should break up easilywhen you prod with a knife.

Once cooked, stir in thevegan cream and lemon juice,take out the sprigs of thymeand blend. You may need tosieve the soup after blending.

Thin with water until desiredconsistency is reached.

Season again with salt and

PS & STEWSpepper once the soup is thinenough.Roasted Spiced Pumpkin &Red Lentil Soup

1 medium pumpkin

Olive oil3 carrots

1 sweet potato

3 small red onions

5 cloves of garlic, wholewithout skin

1 tablespoon fenugreek seeds

1 tablespoon cumin seeds

1/2 cup red lentils

Vegetable stock

Medium curry powder

Hot chilli powder or flakes

Lemon juice

Soy cream/oat cream ornon-dairy milk if you donthave cream

Salt and pepper to taste

Heat your oven to 350F. Cutthe pumpkin into 1/8ths, leav-

ing the skin on. Put the pump-kin skin-side down on an oiledbaking tray and sprinkle withfenugreek and cumin seeds.Coat with a little more olive oil.Put in the oven.

After 20 minutes add roughlychopped red onion, carrot,garlic and sweet potato andmix around in the oil, coating allof the veg. Place back in the

oven for about another 20 min-utes.

While the vegetables are

roasting, bring the lentils to theboil in roughly 2 cups vegetablestock and simmer for 20-30minutes. Add more stock if youcan see the lentils sticking.

Once the pumpkin is soft,take the tray out of the oven

and leave until cool enough tohandle. Remove skin and addthe flesh of the pumpkin to thelentils. Scrape the remainingcontents of the baking tray(seeds, oil everything!) intothe pan with the lentils.

Pour in water until the con-tents are covered, bring to boilthen simmer. Add curry powderand a pinch of chilli

powder/flakes. Season withsalt and pepper.

After 30 mins all the vegeta-bles should be soft. Liquidiseuntil desired consistency. Addsoy milk/cream/chilli powderto taste, or more water to makethe soup thinner. Finish with adash of lemon juice.

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In fact, this is the cake that I made byrequest, for Rip Esselstyn (Engine 2 Diet) andhis wife Jills wedding, Fran says, speakingof her infamous Chocolate Cake to Live For.She is bubbly and energetic at VegFest,captivating the audience with professionaltips and personal anecdotes during the demoat the London Olympia. Not one person couldresist the tasting at the end with virtuallyeveryone racing to the front to try her twodesserts. This is Frans first time doingdessert demonstrations in the UK. I am veryexcited, and while I admit doing metricmeasures for Vegan Chocolatewas timeconsuming, it makes my work outside of the

US much easier.

The day before her demo, Fran was kindenough to show me the final version of hernew book something I have highlyanticipated via numerous email exchangesfor the past few months. And I must say,Vegan Chocolatelooks every bit as exquisiteas it sounds.

Chocolate is arguably everyones favouriteflavour, and todays premium high percentagechocolates are widely available. I did someresearch and found that while there arehundreds of gorgeous chocolate dessertcookbooks in the marketplace, there was nocomprehensive stunning vegan equivalent.Clearly it was time to look at chocolate in abold new way, and my focus for two yearswas that book, she explained.

And this is no ordinary vegan dessert book; itis a masterclass in all things chocolate. Withthe weather turning cooler I cant think of abetter time to indulge in naughty, richpuddings, so Fran offered some suggestionsfrom Vegan Chocolatefor this time of theyear.

Chocolate truffles infused with warmingspices are nice try Chai and Curry in a

Hurry. The Chocolate Pecan CranberryCoffee Cake (pg 55), in particular has fallwritten all over it.

Now that berries are out of season, the BlackBottom Banana Cream Pie and RawChocolate Fudge and Mandarin Orange Tartare winners. Warm, comfort food like theCoconut Milk Black Rice Pudding andChocolate Chunk Banana Bread Pudding arelovely.And, she adds, inspired by my trip toLondon two years ago, for fun, theMillionaires Banoffee Tarts made withhomemade Dulce de Leche is always inseason.Fran looks incredibe, and so healthy andslender for a chef who is tasting sugary

sweets all day long, so whats her secret?"Following a whole-foods plant-based dietand giving myself one naughty dessert aday", she admits to the audience soundsgood to me. However, Fran does believe herdesserts are more healthful than most.

I use high quality ingredients. Plant-basedrecipes are naturally cholesterol-free but thatdoesnt necessarily equal healthful. You

wont find refined white sugar in my recipes,or palm oil shortening, which is unhealthy forthe environment, people and the orangutans.Most of my batter-based recipes contain apercentage of wholemeal pastry flour. Iprefer sea salt, aluminum-free baking powder,cold pressed oils, pure extract and organicingredients, but of course, this is an individualchoice.

"Then there is chocolate. Dark chocolate isloaded with antioxidants, and said to be goodfor heart health too. As for me, chocolatemakes me happy. Happy is healthy.

Its clear Fran is passionate about every oneof recipes.

I thought about the desserts I loved before Ibecame vegan over 20 ago, and the ones Iveadmired in shops and restaurants, across the

United States and around the world. I set outto prove that vegan versions of fancyshowstoppers like Opera Cake, elegant but

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easy to assemble Trifle, clairs, chestnut-richNesselrode Pie and Chocolate Pecan Pie, IceCreams, Truffles and Confections, and werenot only possible but better than thebutter-sugar-cream loaded versions.

Her love of food is inspired by hergrandmother andmother-in-law. Fran tellsme that she loved tochoose ingredients andcook with them, enjoyingthe magic of sharing foodtogether. My lifelong loveof sweets, and chocolate inparticular, seems to have

started very early. Familylore has it that my mothergave me ice cream forbreakfast since I wouldntdrink milk. It was likelychocolate ice cream."

And so that might explainwhy Fran eventuallydecided to train as a pastry

chef. But surely being avegan and working in aprofessional kitchen wouldhave been difficult attimes?

I became a vegan about23 years ago first forhealth reasons. Of course,over time, all the reasonsbecome evident, and Inever looked back. Justout of New YorkRestaurant School, I was hired as the pastrychef at a gourmet takeaway shop. I bakedmuffins, scones, popovers, cookies, pies andcakes all day, using loads of butter, cream,eggs, and white sugar. Naturally, I tastedeverything I made, but within a short time,digestive upsets and fatigue made itincreasingly difficult for me to work. By chance

I picked up the landmark book Food andHealingby Dr. Annemarie Colbin. Her theorythat food and health are linked made

and Healingby Dr. Annemarie Colbin. Hertheory that food and health are linked madeperfect sense, and overnight, I eliminateddairy, in fact, all animal foods, as well asrefined sugar, from my diet. I resolved to eatonly seasonal, organic, whole foods. In otherwords, I began following a healthy,

perfect sense, and overnight, I eliminateddairy, in fact, all animal foods, as well asrefined sugar, from my diet. I resolved to eatonly seasonal, organic, whole foods. In otherwords, I began following a healthy,plant-based vegan diet. I felt bettergreat,really immediately."

For a short time, Fran shunned all sweets.But when her son pointed out that bakedsweet potato just wont cut it as birthday

Frans famous Chocolate Cake to Live For

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Who are your favourite food writers?Nigella Lawson, Ruth Reichl, NajmiehBatmanglim, Nava Atlas, MichaelPollan are among my favourite.

What are the essential kitchen itemsyou just couldnt live without?Whisks, parchment paper,shallow-rimmed baking sheet pans,oven thermometer, medium fine meshsieve for sifting.

Where in the world is your favouriteplace to be a vegan?I used to say without hesitation, myhometown, New York City, since thevegan options are abundant. But, todayPortland, Oregon, Los Angeles and SanFrancisco and Toronto are on thegrowing list of uber vegan cities.

What do you do or make for

Halloween?I will be making Ganache GlazedGluten-free Brownie Bites decoratedwith candied carrot shred hair andsharp white chocolate teeth.

cake, she became a vegan chef on achocolate crusade.

Vegans, and all people with dietaryconsiderations, love desserts as much asanyone else. We celebrate birthdays,weddings, and anniversaries and sit at theholiday table with family and friends. Thevegan desserts that were available at thattime were dry or gummy and heavy. Myprofessional colleagues were skeptical,believing that vegan pastry chef was anoxymoron and that an excellent vegandessert was a contradiction in terms. Idedicated myself to revamping themediocre-to-awful vegan desserts and the

inaccurate recipes I had found infirst-generation vegan cookbooks. TheChocolate Cake to Live For [featured in VeganChocolate], is the cake that cracked the codeand proved to me vegan desserts that are asgood as, and in most cases better, than thetraditional version."

So what advice does Fran have for aspiringcookbook writers out there?

"Be ready to spend far more time than youexpect developing and writing your cookbook.Research the categories of books in themarketplace. Bring your passion to thesubject, and thoroughly test and retest yourrecipes. Get dishwashing gloves!"Vegan Chocolatereally a comprehensivehow-to guide on how to make recipes like apro. "Whether or not dietary restriction is aconsideration, Fran adds, chocolate cannotbe resisted and Vegan Chocolate is theessential breakthrough book that will unite,and delight all chocolate lovers of every skilllevel, from novice to professional."

Win a signed copy of Frans Vegan Chocolate.See giveaway details on page 3 >

VeganChocolateisavailable nowfrom Running

Press.

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QUICK QUESTIONS


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Kate Lewis


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To make the crumb, mix the cranberries and orange juicein a small bowl and soak for 10 minutes, or until softened.(The amount of time needed depends on the dryness ofthe fruit).

Drain the cranberries, reserving 1 tablespoon of thejuice. Return the cranberries to the bowl and add thepecans, oats, whole cane sugar, zest and oil. If the crumbis dry, add the reserved tablespoon of juice. Think dampsand. Stir the chips into the crumb and set aside while youmake the cake.

To make the cake, position a rack in the center of theoven and preheat to 350F. Oil the sides and bottom of a

9-inch round cake pan and line the bottom with aparchment circle (or paper cut to fit). Do not oil the paper.

Place a wire mesh strainer over a medium bowl. Add theall-purpose flour, pastry flour, cocoa, sugar, baking powder,baking soda, cinnamon and salt to the strainer and stirwith a whisk to sift the ingredients into the bowl. (If anysmall bits remain in the strainer, add them to the mixture inthe bowl). Whisk to aerate the mixture.

Whisk the oil, maple syrup, non-dairy milk, vanilla,vinegar and orange oil (if using) in a separate medium

bowl until completely combined. Immediately pour into thedry mixture and whisk until the batter is smooth. Stir thechocolate chips into the batter.

Pour about half the batter into the prepared cake pan.Sprinkle with half the crumb, going light on the center. Pourthe remaining batter over the crumb, using a small spatulaor thin knife to spread batter to the sides of the pan ifnecessary. Sprinkle the remaining crumb over the batter,again keeping the center relatively light on crumb.

Bake for 55 to 60 minutes, or until the cake has begun topull away from the sides of the pan and a woodentoothpick or skewer inserted into the center comes outclean or with just a few moist crumbs.

Cool the pan on a wire rack for 10 minutes. Place a pieceof parchment on top of the cake and invert. Remove thepan and carefully peel off the parchment paper. Invert thecake again, top-side up on the rack and cool to roomtemperature before cutting and serving.

Serve the cake at room temperature, or warm slices inthe oven at 325F for 5 minutes. Store the cake in a coveredcontainer overnight at room temperature. Refrigeratewrapped tightly for up to three days.

Makes one (9-inch / 23-cm) cake,10 to 12 servings

CRUMB

1/2 cup dried cranberries

Zest and juice of a mediumorganic orange

3/4 cup pecans, roasted andcooled, coarsely chopped

1/4 cup rolled oats, toasted andcooled

1/2 cup organic whole canesugar, ground in a blender untilpowdered

2 tablespoons mild tastingextra-virgin olive oil

2 tablespoons vegan chocolatechips

CAKE1 cup organic all-purpose flour

3/4 cup organic whole wheatpastry flour

1/4 cup Dutch-process cocoapowder

1/3 cup organic granulated sugar

1 teaspoon aluminum-freebaking powder

1 teaspoon baking soda1/2 teaspoon ground cinnamon

1/2 teaspoon fine sea salt

1/4 cup plus 1 tablespoon mildtasting extra-virgin olive oil

3/4 cup pure maple syrup, GradeB or dark amber

3/4 cup any non-dairy milk

1 tablespoon pure vanilla extract

1 tablespoon apple cider vinegar

1/8 teaspoon pure orange oil(optional)

1/3 cup vegan chocolate chips

Chocolate Pecan CranberryCoffee Cake

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Set a fine mesh strainer over a heat-proof liquid measur-

ing cup for straining the heated milk. Add the chocolate to aheatproof bowl and set aside while you heat the milk.

Pour the milk into a small saucepan. Add the sugar, 1 1/2teaspoons of the ground ginger and the salt. Cook overmedium heat, whisking a few times, to a low boil.

Immediately remove the saucepan from the heat. Coverthe saucepan and let the milk sit for 10 minutes to infusewith the flavor of the ginger, stirring a few times. The heat ofthe ginger should be pronounced, so taste the milk now. Ifnot, add a little more ginger to taste and let the milk infuse

another few minutes.

Pour the milk through the strainer into the measuring cup.Discard any solids.

Wash and dry the saucepan. Return the spiced milk to thesaucepan and cook over medium heat until small bubblesare visible around the sides.

Pour the hot milk over the chocolate all at once. Gentlyrotate the bowl so the chocolate is completely submerged.Cover the bowl with a plate and let stand undisturbed for

about 4 minutes.

Add the vanilla and olive oil and whisk from the center outonly until smooth and glossy.

Keep the bowl of ganache at room temperature while youtest the final consistency. A properly made truffle ganacheis firm enough to scoop and shape but still tastes creamy.

Dip a teaspoon into the ganache, set the coated spoon ona small plate, and refrigerate for 10 to 15 minutes. Afterchilling, the ganache on the spoon should be smooth and

firm, but still taste creamy. It is unlikely, but if the glaze is toofirm, add a tablespoon of room temperature milk and repeatthe test. Add a second tablespoon if needed.

Cool the ganache in a shallow dish at room temperaturefor 30 minutes. (The ganache sets up fastest and mostevenly in a 9-inch / 23-cm glass pie pan or similar dish.)Refrigerate uncovered until the surface is no longer soft,then place a piece of parchment paper or plastic wrapdirectly onto the surface of the ganache, covering it com-pletely, and refrigerate for at least 3 hours, or until very firm.The ganache can be refrigerated at this point for up to 1

week in an airtight container.

Makes about 30 truffles

8 ounces dark chocolate (68 to71%), finely chopped

3/4 cup unsweetened cannedfull-fat coconut milk, well-stirred(do not use light)

2 tablespoons coconut sugar or 1tablespoon each organic wholecane sugar and granulated sugar

1 tablespoon ground ginger,divided, or more to taste

1/8 teaspoon fine sea salt

1 teaspoon pure vanilla extract

1 teaspoon mild tastingextra-virgin olive oil

Dutch-process cocoa powder, forcoating (optional)

1/4 teaspoon flaked sea salt, for

coating, plus more for sprinklingon finished truffles (optional)

Candied ginger, slivered, forserving (optional)

Spicy Ginger Truffles

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To make the truffle centres, line a shallow con-tainer with parchment. Remove the ganachefrom the refrigerator. Use a spoon to scoop out1-inch pieces of ganache and another to pushthe ganache off the spoon into the container. (Ifyou prefer more uniform truffles, use a 1/2-tablespoon scoop.) When a half dozen or so aremade, roll and press the pieces into irregularlyshaped rounds. Repeat until all the ganache hasbeen used, washing and drying your hands asneeded. (If at any time the ganache becomes toosoft to shape, refrigerate until cold and proceed.)Cover and refrigerate the truffle centers in layersseparated by parchment paper for 15 to 25 min-utes before finishing with the cocoa coating.

To finish the truffles, choose one of the follow-ing three methods to suit your time or taste: roll incocoa powder, the remaining ginger, and flaked

sea salt; coat in melted chocolate and cocoapowder; or enrobe in tempered chocolate. Placethe coated truffles in the refrigerator to set for 30to 45 minutes. Sprinkle the truffles with a pinchof ginger powder and a few grains of flaked seasalt just before serving, or press a small sliver ofcandied ginger into each.

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Butter Bean, Sweet Potato &Caramelised Onion Parcels

Makes 6 pastry parcels

3 medium sized red onions,chopped into thin strips

Olive oil

Salt and pepper

1 can of butter beans

1 large sweet potato

Boiling water

Ready to roll vegan puff pastry

Slowly cook the red onions inolive oil for 45 minutes, stirringoccasionally. They will reducein size as they caramelise.

Take your pastry out of thefridge and set the oven to 375F.

Peel your sweet potato andcut into 1/2 inch cubes. Boil ina pan until the potato starts tosoften. Drain your butter beansand add to the pan. Cook for afurther 2 minutes, then drainensuring all the water is out ofthe pan. Add salt and pepper

then mash to a chunky con-sistency. Set aside.

Cut the pastry into 2 blocks,one slightly smaller than theother in size. Roll both blocksinto rectangles until they areabout 1/4 inch thick ensuringyou have floured the worksurfaces and rolling pin first.

To assemble your parcels,place the smaller sized pastryon a floured surface and scorelightly with a knife to mark out

Place the tofu on a largeplate. On top of it place anotherplate, then some heavy itemssuch as a couple of cookbooksor cans of beans. This weightwill press the water out andafter about 10 minutes yourtofu will be ready to use. Drain

any water that has come outand push the plates together tosqueeze out any remainingjuices. Cut your tofu into smallchunks and press kitchentowel or clean cloth against thetofu to absorb any remainingwater. Ensure the tofu is as dryas possible.

Add to the bowl with theonions and vinegar: olive oil,

parsley, wholegrain mustard,dijon mustard and a generousamount of salt and pepper.Whisk with a fork until mixedwell.

Drain the lentils and pour intothe dressing along with the tofuand stir. Season again if nec-essary then serve.

Mixed Bean Chilli & Sour

Cream Stuffed Jackets

Olive oil

1 white onion, diced


1 red pepper, diced

1 yellow pepper, diced

Mushrooms (optional)

2 tablespoons each oregano,ground coriander, cumin

seeds, smoked paprika3 tablespoons cajunseasoning

6 squares. Dollop your sweetpotato/bean mean mix intoeach of the 6 squares, top withthe caramelised onions, thengently place the other piece ofrolled pastry on top startingfrom the middle. You shouldbe able to press down the

pastry with a fork in the gapsbetween the dollops ofpotato/bean mix and onion aswell around the edges. Brushthe pastries lightly with somesoy milk to finish, and prick afew holes in the top with a fork.

Cook in the oven for about 30minutes, or at until the parcelsturn golden and the pastry hasrisen.

Puy Lentil & Tofu VinaigretteSalad

1/4 cup white wine vinegar

2 small red onions, choppedfinely

1/2 block of t

vegan food magazine issue 1

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