Indholdsfortegnelse for February 2022 i Vegan Life

Hello, Welcome to February! If you have come to us following a successful Veganuary, then we extend to you a double welcome, and a congratulations — you made it, and are well on your journey to a more compassionate life. If you found Veganuary difficult, don’t worry, long-term lifestyle changes can take time, since you are breaking and changing many lifelong habits. But by purchasing this magazine you have invested in your own future, as well as future generations of humans and non-human animals. Our issue this month has got tonnes of tasty and practical vegan products for taking you beyond Veganuary. We have also got all the recipes you need — prepare for next month’s Pancake Day like a pro, learn how to make nutritious and delicious wholefood lunches,…

Friday 4th February Vegan Cooking Class Prendergast Vale School, SE13 7BN From £59 eventbrite.co.uk Sunday 6th February Vegan Fiesta Basingstoke Festival Place Shopping Centre, RG21 7BA Free entry Facebook @veganfiestabasingstoke Wednesday 16th February Vegan and Vegetarian Speed Dating The Frog Hoxton, N1 6PD Tickets £20 eventbrite.co.uk Thursday 24th February Seedy: The World’s First Plant-Based Club Night (Sort Of) House of Annetta, E1 6QH Tickets from £3 eventbrite.co.uk…

Raw Bake Station is a small brand on a big mission: to reinvent the snacking game, making snacks more wholesome and nutritious without compromising on flavour. The vegan sweet treats company specialise in delicious mini cookies that are proudly planet-positive and flavour-forward as well as free from gluten, dairy, peanuts and refined sugar. Founded six years ago by Evie, Raw Bake Station went from market stalls in Manchester to the shop shelves, now supplying the Co-Op, Daylesford, Ocado, Vegan Kind Supermarket and many more in the UK whilst exporting to the UAE and Europe. Evie says: “While travelling in Australia, aged 18-21, with a growing interest in health and fitness, I learnt more about the vegan world and how to work with raw foods. Moving home, I began my creations…

Stay Social @veganlydeli @artisanfoodieemma @vegan_with_amy @veganlife_mag @veganlifemagazine @veganlife_mag Hi Vegan Life, Herewith, pictures of my effort at reproducing the November cover photo of Vegan Life. It was delicious, so I shared it with my non-vegetarian husband and son, who thought it was yummy (too much just for me). I have also shared the recipe with three other friends. Mushrooms do seem to be in vogue at present! Thanks, Diane STAR LETTER PRIZE Hi Vegan Life, I wanted to share my letter, in case it inspires others to enjoy the vegan world! My boyfriend became vegan after years of a vegetarian diet and finally made the switch to veganism at the beginning of last year. What I love most is the way he inspires others to choose vegan too. As well…

No Funny Business Serious Tissues 3-Ply Toilet Roll, 36 Rolls Serious Tissues is an innovative start-up brand tackling climate change, with their carbon neutral toilet roll — a UK first. Serious Tissues plants a tree for every roll of its recycled loo paper sold and in just one year into business, they’re planting the equivalent of three Hyde Parks a week! £30, serioustissues.com Pouch Perfect Olly’s Olives Garlic and Basil Juicy Green Olive’s Tasty Greek Halkidiki olives in a tangy basil and garlic marinade — pitted, no messy oils and nothing artificial. With every Olly’s order the brand will also donate a school meal to a child in need! 12 pouches from £14, ollys-ollys.com Grate Food Microplane Extra Coarse Bowl Grater An essential kitchen tool, this bowl grater will help…

Chestnut Pancakes Serves 4 Tantalising, pillowy-sweet chestnut pancakes with hints of spicy, nutty nutmeg and citrus lemon. • 200g (7oz) chestnut flour• 300ml (10.1fl oz) filtered water• 25g (0.8oz) flaxseeds• ¼ tsp nutmeg• 25g (0.8oz) raw unrefined cane sugar• Pinch of salt• ½ lemon, juice• 1 tsp baking soda• Oil for frying 1 Place the chestnut flour in filtered water. Cover with cling film and leave at room temperature for at least 24 hours. The colour of the water should start to become frothy. 2 In a high-speed blender, blend the flaxseeds, nutmeg, sugar and salt until fine. 3 Transfer to a mixing bowl the chestnut flour, water and the flaxseed mixture. Add in the lemon juice. 4 Toss in the baking soda but do not whisk but use a spoon…

Serves 2 You might not have ever thought to make a pancake out of sweet potato, but this is one you definitely need to try out. • 270g (9.5oz) plain flour• 2 tsp baking powder• 1 tbsp ground cinnamon• 1 tsp ground nutmeg• ½ tsp ground allspice• ¼ tsp finely ground sea salt• 480ml (16fl oz) vegan buttermilk (see top tip)• 270g (9.5oz) sweet potato purée• 2 tbsp vegan butter, melted, plus more for cooking• 1 tsp vanilla extract• 3 tbsp pure maple syrup, plus more for topping if desired Toppings (optional): • Fresh blackberries• Chopped pecans, toasted 1 In a large bowl, whisk together the flour, baking powder, spices and salt. Set aside. 2 In a medium-size bowl, whisk together the buttermilk, sweet potato purée, and butter until well…

The Zoom call crackled into life, and I was greeted with the open smiling face of Dr Shireen Kassam, founder of Plant Based Health Professionals UK. It is the statement that wraps itself across their website homepage that is surely set to resonate throughout the medical world. ‘Take back control of your health with our plant-based health online service’. This groundbreaking Community Interest Company is dedicated to providing education and advocacy on wholefood plant-based nutrition for prevention and treatment of chronic disease, promoting health and wellbeing using wholefood plant-based nutrition in addition to practicing conventional medicine. Dr Shireen Kassam didn’t experience a ‘eureka’ moment or a harrowing encounter that took her on the plant-based road; it was a journey that naturally evolved before her. “I became vegan in 2013, having…

Serves 4-6 One of the most approachable and comforting ways to use fava beans is in a simple brothy soup drizzled with a not-at-all-spicy chilli-garlic oil. Purée the soup if you’d like, or leave it chunky — the choice is yours. • 6 cloves garlic, thinly sliced• 1 dried ancho chilli, stemmed, seeded, rinsed and thinly sliced• 295ml (9.9fl oz) olive oil, divided• 225g (7.9oz) dried fava beans• 1 medium white onion, chopped• 1 medium tomato, chopped• 6g chopped fresh coriander (tender leaves and stems)• 1 tbsp dried mint• 2 bay leaves• 1.2L (2.1 pints) water• 2 tsp kosher salt, plus more to taste 1 Make the chilli-garlic oil by combining the garlic, chilli, and 240ml (4fl oz) of oil in a small saucepan. Bring to a boil over medium…

 Serves 1 If you want a different carb for this meal, you can swap the oats for canned cannellini beans. • 50g (2oz) oat groats• 1 head of broccoli• Juice of ½ grapefruit• 2 tbsp extra virgin olive oil• 1 tbsp pink peppercorns• A sprig of fresh oregano• Sea salt For the sauce: • Juice of ½ grapefruit• 2 tbsp extra virgin olive oil• Sea salt Toppings: • 1 tbsp pink peppercorns, crushed• Fresh oregano• Poppy seeds• ½ grapefruit, divided into segments 1 Place the oat groats in a pan with 150ml (5fl oz) water, a drizzle of olive oil and salt. Bring to the boil, cover and simmer until the water is absorbed and the groats soft, taking care not to burn the bottom and topping up with more…

 Serves 2-3 Packed full of plant-based protein and deep umami flavours, you definitely need to make a bowlful of this for Fit February! • 1 large onion• Vegetable oil• 2 garlic cloves, finely chopped• 200-300g (7oz-10.6oz) mushrooms of choice (a mixture works well)• 300g (10.6oz) Arborio rice• 200ml (6.7fl oz) vegan white wine• 3 mushroom stock cubes• Black pepper• Handful of hulled hemp• Microgreens, for topping 1 Finely dice the onion, then sauté in vegetable oil on a medium-low heat for 5 minutes. Then add the garlic cloves and cook for another few minutes. 2 Slice your mushrooms, then add them to the onions and cook on a medium heat until softened and slightly browned. 3 Remove half of the mushrooms and onions, set aside and cover to keep warm.…

Serves 4 The distinctive peppery kick that makes watercress so special is down to the compound PEITC, which has been scientifically proven to help prevent certain cancers, and to aid post-exercise recovery by preventing DNA damage. • 1 mini watermelon• 1 85g (3oz) bag watercress• 100ml (3.3fl oz) vegan ponzu (available from thewasabicompany.co.uk)• 1 tbsp sesame oil• 2 spring onions, finely sliced• 2 tbsp fresh ginger, finely chopped• 2 tbsp sesame seeds, toasted• 1 tsp chilli flakes• 1 medium cucumber• 6 tbsp vegan mayo• 2 tbsp sriracha• 200g (7oz) cooked white rice (sushi rice is best but long grain or basmati are also fine)• 1 mango, peeled and diced• 1 avocado, peeled and sliced• 150g (5.3oz) shelled edamame beans• 6 radishes, thinly sliced To serve (optional): • Pinch of crumbled…

Makes 10 crackers/5 portions These quick and easy crackers are packed full of fibre and taste great! Combine with houmous or top with rocket, sauerkraut or kimchi. • 65g (2.2oz) sunflower seeds• 50g (1.7oz) pumpkin seeds• 35g (1.2oz) chia seeds• 35g (1.2oz) sesame seeds• 20g (0.7oz) whole flaxseeds• ½ tsp salt• 180ml (6fl oz) water 1 Preheat the oven to 200°C/180°C (fan)/400°F/Gas 6 and line a medium baking tray with baking paper. 2 Mix all the ingredients together and leave for 15 minutes for the chia seeds to soak up the water. Once the mixture has thickened, spread thinly over the lined baking tray until around 5mm (¼-in) thick. Bake for 50 minutes. If the cracker doesn’t feel crisp after 50 minutes, return to the oven for a further 5-10…

Serves 3-4 Whip up a sweet and sour dish this Lunar New Year with the added ease of some tinned pineapple! For the sauce: • 4 tbsp soy sauce• 6 tbsp Del Monte® Pineapple Juice (from the can of Del Monte® Pineapple Chunks in Juice, mentioned in the main ingredient list below)• 3 tbsp tomato purée• 4 tbsp rice vinegar• 3 tbsp sugar• 2 cloves garlic, crushed or finely grated• Good pinch of dried chilli flakes For the stir fry: • 280g (9.8oz) extra-firm tofu• 2 tbsp cornflour• Salt and pepper• 2 tbsp vegetable oil• 1 can (435g) Del Monte® Pineapple Chunks in Juice, drained, juice reserved• 1 yellow pepper, thinly sliced• 1 red pepper, thinly sliced• Thinly sliced spring onions, to serve• Cooked rice, to serve 1 Mix the…

A woman of many talents, Katrina Slack is most well known for her awestriking 3D sculptures of animals, which she makes using discarded materials and fishing gear. Each model is unique and seeks to bring attention to the plight of animals and the environment. Katrina’s paintings evoke a similar theme, ranging from dramatic seascapes to barren lands. We catch up with the artist to find out more about her motivations and her methods. Hi Katrina! Tell us about your vegan and artistic journeys. I’ve loved animals and the natural world from a very young age and never felt comfortable eating meat even though I wasn’t really aware then. I became a vegetarian when I was in my teens. I dreamt of working with animals but as a child I was…

OGGS These Chocolate Fudge Cakes are moist, rich in flavour and super moreish. Coming in packs of four, they are perfect for sharing — if you can! £4.25, loveoggs.com Free and Easy This easy-to-use vegan and gluten-free Carrot Cake Mix is made with coconut blossom sugar, carrot, cinnamon and gluten-free flour to give a spongey treat. £3.75, thevegankind.com Plant Pioneers A light and delicious Lemon Cake layered with lemon filling, topped with lemon frosting and decorated with candied lemon. £3.50, sainsburys.co.uk…

Following great public demand from nostalgic vegan cheese-lovers and dairy avoiders, Babybel has launched their first-ever Babybel Plant-based (£2, babybel.co.uk). The cheesy treat sprung into Sainsbury’s nationwide at the beginning of January and has quickly become a new favourite. Babybel Plant-Based has a delightfully smooth texture and creamy taste, and is made using a Vegan Society approved blend of coconut oil and starch — free from artificial colours and preservatives and a source of calcium and vitamin B12! Each bag, made from fully recyclable paper, contains five tasty cheeses wrapped in Babybel’s iconic wax — but to complete the exciting revamp, the vegan wax shell is green! It can also be recycled via Babybel’s TerraCycle scheme, though the brand has plans to have all compostable packaging by 2025.…

Bettina Campolucci Bordi Plant-powered chef Bettina’s Instagram page is a vibrant delight for the eyes — bursting with tasty, flavour-packed recipes and vegan cooking tips it will become your go-to for meal inspiration. As well as curating a delicious-looking Instagram grid, Bettina has written three vegan cookbooks, hosts her very own podcast and is the founder of Bettina’s Kitchen Academy — what a wonder woman! Visit bettinaskitchen.com and follow IG @bettinas_kitchen…

Email your poems and letters to Gemma.Tadman@primeimpact.co.uk to be in with a chance of winning a Mixed Kombucha Multipack from Remedy Kombucha, worth £55. The prize contains 48 x 250ml cans of some of the most delicious flavours in the Remedy range: Apple Crisp, Raspberry Lemonade, Ginger Lemon and Cherry Plum. Remedy’s traditional process of making kombucha involves a natural fermentation of sweet tea with a live culture (AKA ‘good bacteria’), made in small batches and long-aged brewed for 30 days, raw and unpasteurised. The result is a sparkling drink with delicious sweet and sour flavours that is naturally free from sugar and full of live cultures, antioxidants and organic acids that can support gut health. For more from Remedy visit remedydrinks.com.…

Serves 4 A divinely creamy and cheezy pasta dish that’s perfect for sharing over candlelight on Valentine’s Day. • 150g (5.3oz) Violife Le Rond Camembert Flavour• 3 tbsp vegetable oil• 4 shallots, peeled and finely sliced• 5 small cloves of garlic, whole• 400g (14oz) spaghetti• 3 tbsp olive oil• Fresh thyme leaves• Pink pepper, to serve 1 In a medium frying pan, sauté the shallots for 10 minutes until golden and crisp. Remove with a slotted spoon and place on kitchen paper to dry. 2 Place Violife Le Rond Camembert Flavour and garlic cloves in an oven-proof dish and bake in a preheated oven for 10 minutes. 3 Boil pasta according to packet instructions, sieve, and drizzle with olive oil. 4 Serve in bowls with a sprinkle of thyme leaves…

 Serves 6 Piquant chilli-flavoured kimchi pancakes with seasonal chopped sweet spring onions, served with a rice vinegar toasted sesame dipping sauce. For the pancakes: • 150g (5.3oz) millet• 30g (1oz) almonds, blanched• 1 tsp salt• 200g (7oz) kimchi• 120ml (4fl oz) filtered water/kimchi water• 50g (1.7oz) rice flour• 1 bunch spring onion, chopped• Extra virgin olive oil, for frying For the dipping sauce: • 2 tbsp rice vinegar • 2 tbsp soy sauce• 2 tbsp sesame oil• 1 tsp raw unrefined cane sugar• 1 tsp sesame seeds, toasted 1 In a high-speed blender grind the millet, almond and salt. Add the kimchi and filtered water and liquidise. 2 Transfer the kimchi mixture to a large mixing bowl. Whisk in the flour until the batter has a smooth consistency. Cover with…

Makes 8-10 pancakes (serves 2) Thick and fluffy oat blender pancakes studded with chunks of banana and melting chocolate. These peanut butter pancakes are naturally vegan and gluten-free and great for weekend brunches. • 120g (4.2oz) oats• 1 ripe banana• 1 tbsp chia seeds• 2 tbsp peanut butter• 200ml (6.7fl oz) plant-based milk• 1 tsp baking powder• 40g (1.4oz) dark chocolate• 1 banana, in slices• Oil, for frying To serve: • Dairy-free yoghurt• Extra banana• Chopped chocolate• Peanut butter• Berries 1 Add the oats, banana, chia seeds, peanut butter, milk and baking powder to a blender and blend until smooth. Leave to rest for 5 minutes. Stir through the chocolate. 2 Heat a large non-stick frying pan with a little oil and add ¼ cup of batter per pancake. Shape…

Pacifica Stellar Gaze Length and Strength Mineral Mascara A long-lasting, nourishing and natural mineral mascara that will lengthen, strengthen and add volume to your lashes. £10.42, pacificabeauty.com Dr. Nina Bal Face Sculpt Serum A luxurious new face serum designed to provide hydration and fight fine lines and wrinkles. It’s non-tacky, light and easily absorbed. £120, drninaskin.com The Body Shop Instablur™ Primer Giving your skin 12-hour shine control and extending the life of makeup, this primer is perfect to apply before a night out. £15, thebodyshop.com Urtekram Rise and Shine Body Lotion in Spicy Orange Blossom A nourishing lotion to give skin a long-lasting silky feeling with an alluring scent of orange blossoms and warm spices. £7.34, ecco-verde.co.uk fiils Lemongrass Conditioner Refill This conditioner is ideal for normal to oily hair…

Ultimate Superfood Salad Serves 2 A simple and popular way of incorporating leafy green vegetables into your diet is by making a salad. It’s quick, simple and tastes great! But don’t be fooled… you can be sure this superfood salad will live up to its name. • 100g (3.5oz) sweet potato• 100g (3.5oz) quinoa• 1 head broccoli, cut into small florets• 1 pomegranate• 75ml (2.5fl oz) olive oil• Pinch chilli flakes• Juice of 1 lime• 25g (0.8oz) chopped fresh coriander• 1 small punnet alfalfa sprouts or mixed sprouts• 1 ripe avocado• 85g (3oz) watercress• 25g (0.8oz) mixed nuts, toasted• Sea salt and black pepper 1 Preheat the oven to 200°C/400°F/Gas 6, and then chop the sweet potatoes into inch cubes with the skin on. Place into a roasting tray, season…

 Serves 4-6 This is a super easy and healthy way to mimic ground beef as it captures the same texture. Just like beef mince, it’s bland until you add flavour, so season it to your taste. • 750g (1.6lb) cauliflower florets• 110g (3.8oz) walnuts• 125g (4.4oz) tomato purée• 1 tbsp sweet soy sauce• 1 tsp smoked paprika• 1 tsp sea salt• ⅓ tsp black pepper• ¼ tsp chilli flakes 1 Put all the ingredients into a food processor and pulse until the cauliflower has broken down into smaller pieces. 2 Preheat the oven to 170°C/325°F/Gas 3 and spread the cauliflower mixture evenly onto a lined baking tray. Bake the mince in the oven for 30 minutes, remove from the oven to stir the mixture, then place back into the oven…

Serves 2-4 Here’s a perfect protein-packed midweek meal for the whole family to enjoy, that’s ready in just 15 minutes. Make a big batch and freeze it for when you need a quick and easy dinner. • 1 large onion• 400g (14.1oz) wholewheat pasta• 2 tsp minced garlic• 1 tsp smoked paprika• 1 tsp mixed herbs• ½ tsp salt• ½ tsp pepper• 1 can green lentils (drained and rinsed)• 2 tin chopped tomatoes• 1 tbsp maple syrup• 1 tsp vegan Worcestershire sauce• 2 tbsp hulled hemp• Handful fresh basil, chopped• Vegan parmesan, to serve 1 Dice onion and add to large pan with oil, on a medium heat. 2 Place pasta into a pan of salted boiling water and simmer. 3 Once the onions have softened slightly, add minced garlic.…

Serves 4 Aubergines give a good dose of fibre into your diet, and coupled with walnuts offering omega-3, this is a great midweek meal. • 75g (2.6oz) walnuts• Juice of one lemon• 1 tsp ground cinnamon• ½ tsp crushed red pepper flakes• 60ml (2fl oz) extra-virgin olive oil• 4 medium aubergines halved lengthwise, and cut into wedges• 1 small red onion, finely chopped• Handful of mint leaves, torn if large• Salt• 2 tbsp The Groovy Food Company Organic Date Syrup 1 Preheat oven to 200°C/400°F/Gas 6. Toast walnuts on a rimmed baking sheet, tossing occasionally, until fragrant and slightly darker for 8-10 minutes. Let cool, then finely chop; set aside. 2 Meanwhile, whisk lemon juice, cinnamon, red pepper, and 1 tbsp oil in a large bowl 3 Heat remaining oil…

Serves 2 Four flavourlicious smoothies that taste great and are good for you, too! Each one is beneficial in a different way. Boost: • 125g (4.4oz) peeled mango, cut into chunks• 125g (4.4oz) peeled and cored pineapple, cut into chunks• 1 banana, peeled and cut into chunks• 2.5cm piece of fresh ginger, peeled• 50ml (1.6fl oz) coconut water• 2 tbsp golden syrup Detox: • 1 cucumber, cut into chunks• 200g (7oz) peeled watermelon, cut into chunks• 1 tbsp chia seeds• 1 kiwi, peeled• Squeeze of lime juice• 100ml (3.3fl oz) water Immune: • 50g (1.7oz) spinach• 2 bananas, peeled and cut into chunks• ½ cucumber, cut into chunks• 1 tbsp spirulina• 20g (0.7oz) pumpkin seeds• 450ml (15.2oz) coconut water Glow: • 2 carrots, chopped• 1 tsp ground turmeric• ½ pineapple•…

Serves 4 During the winter months, nothing feels better than a warming bowl of soup, and it doesn’t get much better than this delicious recipe of parsnip and apple soup. It is both sweet (from the parsnip) and savoury/sharp (from the apple) and gives a good balance between the two flavours. • 4 medium parsnips, peeled and chopped• 2 medium potatoes, peeled and chopped• 1 medium carrot, peeled and chopped• 2 stalks celery, sliced• 2 medium apples, peeled and chopped (ideally green cooking apples, as these are sour and add a delicious flavour)• 2 vegetable stock cubes/pots dissolved in 4L (7 pints) hot water (or 4 litre fresh vegetable stock)• 60ml (¼ cup/2fl oz) oat or coconut milk/cream• Salt and pepper to taste• 15g (¼ cup/0.5oz) fresh parsley, finely chopped…

Chinese Pancakes with Shredded Mock Duck Makes 12 All the excitement of a Chinese takeaway in hardly any more time than it takes to place your order. This recipe couldn’t be simpler — you just heat up some mock duck and serve it with the pancakes and accompaniments — but it really packs a punch in the flavour stakes and is great for sharing with friends. • 1 tbsp vegetable oil• 300g (11oz) vegan shredded hoisin ‘duck’• 12 Chinese pancakes• Plum sauce or hoisin sauce• A bunch of spring onions (scallions), trimmed and finely sliced lengthways• 1 cucumber, halved lengthways, seeds scooped out and sliced into fine strips 1 Heat the oil in a large frying pan, add the shredded ‘duck’ and cook for about 6 minutes or as per the…

At the end of last year, UK-based vegan food company, Meatless Farm (meatlessfarm.com), was named as a Rising Star in the 2021 Deloitte UK Technology Fast 50 (fast50.co.uk), an acclaimed ranking of the 50 fastest-growing technology businesses in the UK. The Rising Star award recognises the achievements of UK businesses that are innovating the way to the future. Meatless Farm was founded in 2016 by Danish Entrepreneur, Morten Toft Bech, to help reduce the world’s dependency on intensively farmed meats. Just six years after launching, the Leeds-based company is already one of Europe’s fastest-growing vegan brands and its delicious plant-based meats are available in more than 20 countries with major supermarket and restaurant partners. Morten Toft Bech says of the award: “It’s fantastic for a food company to be recognised…

@allotmentvegan allotmentvegan.co.uk When: Monday-Saturday 12pm-9pm, Sunday 12pm-6pm You’ll find the Allotment Vegan Eatery in the heart of the vibrant city of Manchester, serving up tasty plant-based and gluten-free food that’s fresh, engaging and made from locally sourced ingredients. Wherever possible, Allotment uses the best of the season’s harvest, as well as local and sustainable growers, bringing an entirely new plant-based experience to the table. Inside, tempt yourself with dishes like the king oyster mushroom ‘scallops’ served with truffle oil and pea purée; hearty chestnut bourguignon and Malaysian-style tofu laksa. Not only that, but you can enjoy a sumptuous choice of desserts like the divine blueberry cheesecake or the raspberry frangipane. The interior of the restaurant offers a tranquil and inviting environment for enjoying food with friends or for a relaxed…

First prize — worth £395 Enter to win a Nutrition for Everyday Living short course, where you will learn to stay healthy by using the healing powers of food. Understand the root causes of disease and why illness occurs on this essential short course from CNM. Follow a healthy, anti-ageing diet and how to address common ailments naturally and learn how to detox safely, lose weight naturally, boost fertility and balance your hormones. Runners up prizes — worth £50 each There are also 30 runners up prizes available, wherein you can learn how to make a delicious and nutritious vegan immunity bowl with Natural Chef, Sunday Brunch presenter and Maple and Co Café owner, Adria Wu. She’ll explain which foods support immune health and teach you how to cook with…

Scentschool In A Box, Limited Edition Fragrance Masterclass Fine art meets fragrance in this gorgeous bundle — you’ll receive a box containing Floral Street’s new Light and Bright Mini Discovery Set with five divine scents, scent cards with ‘touch and smell’ ingredient images and fragrance blotters ready for you to spritz each of their five award-winning, vegan perfumes. You’ll also gain access to an hour-long art-inspired fragrance masterclass hosted by fragrance expert Floralistas and special guests. £24, floralstreet.com…

Each month, send us your questions and we’ll pitch them to those in the know. Whether you’re unsure about the best way to cook tofu, or you need some vegan dating advice, we’ve got your back. Q Where can I find a vegan hair salon in the UK? The wonderful thing about the massive growth in veganism is that new vegans are adapting their businesses to reflect their principles, and that means there are dozens of fully vegan hair salons right across the country. They use animal-free, non-tested products, with many being organic, too. This includes the shampoo and conditioners, colours and restorative treatments, and the mylk in your cup of coffee, too. Some may even throw in a vegan biscuit. Unsurprisingly, perhaps, London and Brighton seem to have more…

Every day is Valentine’s Day for us vegans, isn’t it? We love our lifestyle, we love fellow vegans, we love the planet and the animals too. Being vegan is also, I feel, the answer to everything. And I am not the only person who feels this way. I recently chatted with the legend that is Moby. As you do. With no preparation but enough time for the butterflies to form in my tummy, the Zoom chat was arranged in a few of hours, so time for the important things… like washing my hair and putting on some eyeliner. Moby told me: “Well, that’s one of the great things, as you know, about being a vegan activist — it’s the answer to every problematic question. If someone says they have bad…

 Makes 6-8 Pancakes are delicious at any time of the day, and make a great brunch or sweet snack. This recipe is for the thin crêpe-style pancakes rather than fluffier American-style ones. Serve them filled with whatever you fancy, and then roll up for easy eating. • 300g (11oz) self-raising flour• 1 tsp baking powder• 1 tbsp caster sugar• Liquid from 400g (14oz) can of chickpeas (aquafaba)• 400ml (14fl oz) vegan milk• 1-2 tbsp vegetable oil, for cooking To serve: • Sliced banana and maple syrup• Sliced strawberries, blueberries and maple syrup• Vegan chocolate spread 1 In a large bowl, whisk together the flour, baking powder and sugar, then make a dip in the middle. Pour in the aquafaba, i.e., the juice from the canned chickpeas, and the milk, and…

Serves 4 Jazz up your pancakes with some decadent orange and mango cashew cream and some wholesome berry compote. Orange & Mango Cashew Cream: • 140g (5oz) cashews, soaked• 2 pitted dates• 1 tbsp mango• ⅛ tsp cardamom• 2 tbsp orange zest• 2 tbsp orange juice• 1 tbsp maple syrup• ⅛ tsp salt• 60-120ml (2-4fl oz) water 1 Soak the cashews overnight. Drain and rinse cashews until water runs clear. 2 In a high-power blender add cashews, pitted dates, mango, cardamom, orange zest, orange juice, maple syrup, salt and 60ml (2fl oz) water and begin to blend until smooth. Slowly add the remaining water until you reached a smooth consistency. Place in an airtight container. Will hold for 5-7 days. Berry Compote: • 215g (7.5oz) strawberries• 185g (6.5oz) raspberries• 1…

Allplants Starter Pack Can’t cook, won’t cook? That doesn’t mean you can’t be vegan! Let plant-based meal delivery service allplants do all the hard work for you — all you need to do is heat it up from frozen! The tasty starter pack contains all the dishes you love, veganised, and features six meals portioned for one, as well as sides, breakfasts and treats! Our favourite from the pack is the Roasted Veggie Lasagne… it will change your world. £62.40, allplants.com Good Catch Plant-Based Frozen ‘Fish’ Range Good Catch have introduced three new fish-less goodies to help you get your fix: Plant-Based Classic Style Fish-Free Burgers, Plant-Based New England-Style Crab-Free Cakes and Plant-Based Thai-Style Fish-Free Cakes. All feature the taste and texture of fish and have been seasoned to perfection.…

Why was the brand founded? Holy Lama Naturals is a family business based in Kerala, India, with our story spanning three generations of my family. In 1938, Mr. D V Deo (my grandfather) became a pioneer in the essential oils industry; he was the first person to cultivate vetivert (a tall grass) on a commercial basis to extract the oils for use in perfumery and so was a founding figure in the Indian essential oils industry. My father, Vijay (D.V. Deo’s youngest son) followed in his father’s footsteps. In the 1980s, he lived in the Himalayas for eight years on a government-backed project helping locals to cultivate and extract lemongrass oil. Whilst there he made a 12-day walking pilgrimage to Aja Ney, (the holy place of Lama Guru Padmasambhava) where…

 Serves 4 Roasting the potato wedges at a high temperature makes them soft and fluffy on the inside and perfectly crunchy on the outside, and the combination of spices adds a wonderfully addictive kick of flavour! • 650g (1.5lb) large yellow potatoes, unpeeled, cut into 1-inch wedges• 1½ tsp kosher salt• 1½ tsp freshly ground black pepper• ½ tsp paprika• ½ tsp garlic powder• ⅛ tsp cayenne pepper, optional• 3 tbsp avocado oil 1 Preheat the oven to 200°C/400°F/Gas 6. Line a large sheet pan with parchment paper. 2 Place the potato wedges on the lined sheet pan and season with the salt, pepper, paprika, garlic powder and cayenne (if using). Toss until evenly coated. Add the oil and toss again until evenly coated. Spread the potatoes in a single…

Serves 2 Green vegetables and fruits are good for eye, lung, liver and gum health. This salad bowl may look light, but it is in fact fulfilling and flavoursome as well as super healthy. • 1 avocado• 1 cucumber• 1 bunch of asparagus• 50g (1.7oz) green beans• 50g (1.7oz) edamame beans• 2 spring onions• 1 tsp olive oil• 100g (3.5oz) garden peas• 160g (5.6oz) baby spinach• 125g (4.4oz) alfalfa sprouts• 1 lime, halved• Green Tahini Dressing (see recipe) 1 Dice the avocado and cucumber, trim the woody ends off the asparagus and green beans and thinly slice the spring onions. 2 Heat a frying pan over a medium heat. Add the oil then lightly sear the asparagus, peas and green beans in the pan. Don’t cook them for too long…

Peanut Chickpea & Cauliflower Curry Serves 4 A simple and flavoursome curry packed with vegetables and protein, and it only takes 30 minutes. This vegan curry is also gluten-free and easy to use up whatever vegetables you have in the fridge. • 1 tbsp Vita Coco coconut oil• 1 white onion, small dice• 3 cloves garlic, crushed• 1-inch piece ginger, peeled and grated• 2 tbsp mild curry powder• 1 medium cauliflower, chopped into florets (400g/14oz total)• 200g (7oz) fresh tomatoes, chopped• 1 tin chickpeas, drained (drained weight 240g/8.4oz)• 60g (2oz) peanut butter (smooth or crunchy)• 400ml (13.5fl oz) coconut milk (carton or tin)• 50g (1.7oz) fresh spinach, chopped• Salt and pepper 1 Add the coconut oil to a large frying pan and allow to melt. Once hot, add the onion, garlic…

Serves 2 A burger with health benefits — what’s not to love? As well as packing in at least 2 of our 5-a-day, these burgers come with a delicious dose of plant-based protein and fibre. The granola helps bind the burger together whilst adding in a source of slow-release carbohydrates and fibre. For the burgers: • 1 can of black beans, drained and rinsed• ½ red onion, finely diced• ½ diced red pepper• ½ red chilli, finely diced• 1 garlic clove• 1 flax egg (1 tbsp flaxseed + 3 tbsp water)• 1 tbsp of plain flour• 2 tbsp of Lizi’s Original Granola (blended into crumbs)• 1 spring onion (finely chopped)• 1 tsp of mixed herbs To serve: • 2 wholemeal rolls• ½ avocado mashed• 1 tomato, sliced• 1 medium sized…

Serves 4 These smoky beans are a healthier, and more flavoursome, alternative to baked beans. Try these once and you’ll never go back to bought baked beans again. Pile onto hot toast and tuck in! • 1 tbsp olive oil• 1 onion, finely sliced• 3 garlic cloves, crushed• 400g (13oz) can haricot beans, drained and rinsed• 300ml (0.5 pint) passata• 1 tbsp tomato purée• 1 bay leaf• 20g (0.7oz) soft brown sugar• 1 tsp smoked paprika• 1 tbsp apple cider vinegar• Handful of parsley, chopped, to garnish 1 Preheat the slow cooker if necessary. Heat the oil in a frying pan, add the onion and fry over a medium-low heat for 5 minutes until soft and translucent, then stir in the garlic and fry for 3 minutes until the onion…

 Serves 7 These brownies pack a protein punch, but they still taste like a treat! • 1 can no-salt-added black beans, drained and rinsed• 340g (12oz) The Groovy Food company Organic Date syrup• 65g (2.2oz) unsweetened cocoa powder• 100g (3.5oz) rolled oats• 1 tsp baking powder• ½ tsp baking soda• Handful pistachio nuts, finely chopped• 50g (1.7oz) vegan dark chocolate pieces (optional) 1 Preheat the oven to 180°C/350°F/Gas 4. Line an 8- or 9-inch round cake pan with parchment paper (or use a silicone cake pan). 2 Combine the beans, date syrup, and cocoa powder in a food processor, blitz just until smooth. Add the oats, baking powder, and baking soda, process just until combined. 3 Spread batter into the prepared cake pan. Sprinkle with pistachios and chocolate pieces (if…

Serves 4 Here is my favourite recipe using ingredients I love; however, this recipe is versatile so you can create your own version to suit you and, of course, to use up any vegetables you already have in the fridge (therefore reducing food waste)! • 2 large carrots, peeled and cubed or cut into strips lengthways• 2 large parsnips, peeled and cubed or cut into strips lengthways• 2 large potatoes, peeled and cubed• 1 stick of fresh rosemary• 1 stick of fresh thyme• 1 tsp truffle oil• 2 tbsp coconut or sunflower oil• Salt and pepper, to taste• ¼ tsp fresh cumin seeds or powder (optional)• ¼ tsp fresh caraway seeds (optional) 1 Preheat the oven to 190°C/380°F/Gas 5. 2 Prepare all your vegetables and put them in a large…

Serves 2 These salty and sweet aubergines will make a tasty addition to your Lunar New Year celebrations. • 1 aubergine, trimmed• 21g (0.7oz) Miso Easy Traditional• 2 tbsp maple syrup• 1 tbsp sesame oil• 15-25g (½-1oz) sesame seeds• 25g (1oz) pistachio nuts, chopped• Chopped fresh mint, to serve (optional) 1 Preheat oven to 200°C/180°C Fan/400°F/Gas 6. Cut the aubergine into four slices, lengthways, then score the flesh in a criss-cross pattern. Place in a roasting tin in a single layer. 2 In a small bowl, mix together miso, maple syrup and sesame oil. Spoon two-thirds over aubergine slices. Bake for 10 minutes. 3 Turn up heat to 220°C/200°C Fan/425°F/Gas 7. Spoon remaining miso mixture over aubergine and sprinkle with sesame seeds and nuts. Bake for a further 10 minutes…

Happy Benevo customers. So, you’ve started your plant-based journey or have been on the vegan road for a long time. You’ve swapped your leather for pleather, your bacon for ‘facon’ and your shampoo, thankfully, has never been anywhere near a rabbit. However, there’s one thing left in your kitchen cupboards that may be leaving you feeling conflicted — your companion animal’s food. You’ve made all the changes elsewhere in your life; however this last remaining animal product could be leaving you feeling troubled. Here in 2022, we are living in a world of vegan alternatives for almost any product imaginable and fortunately, that also includes pet food! Yet, this is not a new or novel idea. Complete, meat-free pet foods have been available for many years. The world’s first commercial…

Thinking about travel has, at times, felt like a dream we really shouldn’t be having over these past two years, and it has often seemed as though it may never happen again. We have been wishing and hoping for a time when it is possible to explore this amazing planet once again and 2022 is finally starting to feel like the year in which our dreams can come true. The limitations placed on travel due to rolling lockdowns and the international public health emergency were unquestionably for our benefit, but staying home for the right reasons is still staying home. Now with restrictions lifting and red lights turning green, vegans are starting to think about joining the throngs of eager travellers looking to explore new horizons. Amongst this group of…

I reckon it’s time we gave the marriage contract a bit of an overhaul. I mean, it’s fine as a sort of base template. But traditional wedding vows got drawn up a long time ago. ‘‘Til death do us part’ was fine, really, when average life expectancy was 34. But by the time you’ve reached 60, let’s face it, you definitely will have heard all your partner’s funniest anecdotes. Many times. I think maybe we should go with ‘In sickness and in health… For the next seven years or so, after which the contract will expire but with an option to renew’. Don’t get me wrong, I am a romantic at heart, and I do believe in happily ever afters. But I also think everybody should feel at liberty to…