Indholdsfortegnelse for May 2022 i Vegan Life

Welcome to May! It’s the perfect time of year for enjoying the wonders of the great outdoors, with springtime plants and wildlife in abundance, longer days and warmer weather. The gloom of winter is well and truly behind us, and although there is much uncertainty and sadness in the world right now, one thing is certain: better times are coming. If you feel like your mental health has been slipping of late, have you ever tried ‘shinrin-yoku’? Also called ‘forest bathing’, this revered Japanese practice involves immersing yourself in nature by spending time in a forest, taking in the atmosphere of the trees around you. Shinrin-yoku has numerous health benefits, including stress reduction and improvement of mood. So, why not give it a go if you’re feeling a little overwhelmed…

Want to discover amazing ethical brands, sign up to daily challenges and earn incredible rewards? SoCo is a new breed of app that incentivises positive behaviour change. By setting simple, everyday challenges that unlock feel-good rewards, SoCo encourages a more socially conscious way of living. This harnesses the collective power of people and brands who want to make the world a better place. Unlock gifts and discounts from brands such as vegan cheesemongers La Fauxmagerie, plant-based juice cleanse company PRESS Healthfoods, sustainable cleaning brand Seep, and compostable coffee pod pioneers Halo Coffee! By utilising the power of brands who want to make a difference, SoCo is encouraging people to make positive decisions that benefit both the environment and society. Download and sign up to challenges; complete your challenges by uploading…

Keegan Kuhn Award-winning co-director and producer Keegan Kuhn is behind some of the most acclaimed documentaries ever made, including Cowspiracy, What The Health, Running For Good, They’re Trying To Kill Us, The End of Medicine and Milked. Follow Keegan to keep up to date with the latest films being made on health and food injustice, inequality, the environment and vegan issues. A few visits to his profile and you will find yourself changing, becoming more informed, educated and passionate than ever before. Follow @firstsparkmedia on Instagram.…

After graduating from London College of Fashion in 2004, Ash (Natasha-Dawn Ni Leighn) felt disappointed by the lack of ethics in the industry. The money was good, she was living in Central London, but she became depressed at how her Buddhist upbringing was clashing with her occupation. Animals, people and the environment were not being treated with respect. Ash took a stop-gap job in the NHS doing phlebotomy and admin whilst she worked out what to do with her life. During that time, her computer needed fixing, and a tall, handsome Punjabi IT engineer came to her rescue. Within a year they were expecting their daughter. In September 2012, after seven days in labour Ash had an emergency C-section under general anaesthetic. Her daughter’s heart had stopped, and she was…

WORTH £50! Send your emails, letters and poems to Gemma.Tadman@primeimpact.co.uk for a chance to win a year’s supply of Horlicks Vegan. The dairy-free malted beverage is perfect to enjoy with your favourite alternative milk! The vegan recipe, developed by the family favourite brand, is based on the signature creamy and malty characteristics of the Horlicks Original blend, which requires hot milk. Just add your favourite dairy alternative, from almond to soya, coconut or oat milk. Registered by The Vegan Society, the formulation caters not only to vegans, but also for those who suffer with dairy allergies. It’s ideal for kids and adults, can be enjoyed hot or cold, and contains 14 key vitamins and minerals. For more information and recipe inspiration, visit horlicks.co.uk.…

creator of Nourishing Amy, with Natures Heart UK, nourishingamy.co.uk. Apple Streusel Parfait Jars Serves 4 These jars are quick to make, and are a great breakfast, brunch or dessert option that’s easy to pack into a lunchbox! For the apples: • 3 apples, cored and cubed• 1 tbsp coconut oil• 1 tsp cinnamon For the streusel layer: • 100g (3oz) oats • 50g (1.7oz) ground almonds• 45g (1.5oz) coconut oil, melted• 3 tbsp maple syrup• 100g (3oz) dried fruit and nut mix, chopped For the parfait jars: • 300g (10.5oz) dairy-free thick yoghurt• Redcurrants, extra berries, maple syrup 1 Prepare the cinnamon apples: add the coconut oil to a frying pan and then add the apples and cinnamon. Cook for 10 minutes over a medium heat until soft. Leave to…

Makes 10-12 These are packed with all the good stuff we should be enjoying at breakfast for plenty of energy throughout the morning. The best thing about these bars is that you can customise them to create a flavour you love by switching around the dried berries, nuts, nut butter and jam. They’re just perfect for an on-the-go breakfast or a portable snack. • 225g (8oz) porridge (oatmeal) oats (gluten-free)• 40g (1.4oz) soft light brown sugar• 75g (2.6oz) dried cherries, cranberries or blueberries (or a mixture)• 30g (1oz) flaked coconut• 75g (2.6oz) pecan nuts, chopped• ½ tsp flaked sea salt• ½ tsp ground cinnamon• 40g (1.4oz) coconut oil• 125g (4.4oz) cashew, almond, peanut or hazelnut nut butter• 125ml (4fl oz) maple syrup• 75g (2.6oz) cherry or raspberry jam 1 Heat…

Makes 9 slices The whole family will love this easy meal prep idea for the week ahead; the oats are so moist and fluffy, they almost taste like dessert for breakfast. • 335g (11.8oz) mashed banana• 250ml (8.4fl oz) almond milk• 85g (3oz) nut butter• 25g (0.8oz) shredded coconut• 55g (1.9oz) chocolate chips• 30g (1oz) crushed walnuts • 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water)• 2 tbsp maple syrup• 1 tsp vanilla extract• ½ tsp salt• 470g (16.5oz) rolled oats• 2 tsp baking powder Optional toppings: • 2 tbsp chocolate chips• 2 tbsp coconut flakes• 2 tbsp crushed walnuts 1 Preheat the oven to 190°C/375°F/Gas 5. 2 Create the flax eggs by combining the ground flaxseed with the water. Stir together and set aside to thicken…

Yours Naturally, Naturally Yours Elixir A luxurious age-defying serum that is rapidly absorbed, leaving your skin feeling silky and radiant. It also helps to reduce fine lines, acne scars, blemishes, hyper-pigmentation and stretch marks. £20.29, ynny.co.uk Inika Organic Brow Define Palette Get the perfect eyebrows with this palette containing light and dark shades to add colour and definition. £33, uk.inikaorganic.com Pai Skincare Light Work Risehip Cleansing Oil Designed for sensitive skin, Pai’s rosehip cleanser will give you soft, clean skin without any irritation. £33, paiskincare.com Noughty Limited Edition To The Rescue Intense Moisture Treatment Hydrate, restructure and transform your hair with this luxurious hair mask, which will also help raise funds for CleanHub’s beach clean-up in Port Blair, Andaman Islands. £8.99, lovenoughty.co.uk Evergreen Soap Company Blood Orange and Cinnamon Soap…

Serves 2 The combination of creamy coconut rice, spicy jerk seasoning and fruity salsa is the perfect way to bring some Caribbean sunshine to your dinner table. • 120g (4.2oz) basmati rice• 1 x 400ml (14fl oz) can coconut milk• 1 x 225g (7.9oz) pack Smoked Tofoo, drained, dried and cut into 6 slices• 2 tsp jerk seasoning• 1 tbsp sunflower oil For the pineapple salsa: • 200g (7oz) pineapple, finely chopped• 1 red pepper, deseeded and finely chopped• 4 spring onions, sliced• Handful of mint leaves• Zest and juice of 1 lime 1 Rinse the rice in a sieve under cold water until the water runs clear. Put the rice in a saucepan and add the coconut milk and 50ml (1.7 fl oz) water. Bring to the boil, stirring occasionally…

Makes 880ml (1.5fl oz) Making oat milk at home is easy, quick and cheaper than store-bought milk. • 100g (3.5oz) rolled oats• 880ml (29.5fl oz) ice-cold water• 2 ice cubes 1 Put the rolled oats, 880ml (29.5fl oz) ice-cold water and the ice cubes into a high-speed blender and blend at medium speed for 20 seconds; no more, to avoid the milk becoming slimy. Hang a nut milk bag over a large bowl, pour the mixture into the bag, and squeeze the bag gently until all the liquid is in the bowl. 2 Alternatively, line a fine-mesh strainer (sieve) with cheesecloth (muslin) and put the lined strainer over a large bowl to strain the milk. Pour the milk into a sterilised 1 litre/34 fl oz glass bottle or jar, cover…

Yields about 1.4L (2.4 pints) Going dairy-free can be hard at first, but recipes like this almond milk make it so much easier. This almond milk is so creamy and delicious that it’s hard to buy store-bought once you’ve made it yourself. • 290g (10.2oz) unsalted almonds• 1.4L (2.4 pints) filtered water• 2 pitted dates• ½ tsp salt You will also need: • Nut milk bag 1 Soak your almonds in water (just enough water to cover all the almonds) in a covered container overnight, or at least 12 hours. Drain the almonds from the water and place them in a high-power blender with the filtered water. Blend until the mixture is completely smooth. 2 Place a large bowl on a flat surface then pour the almond milk mixture from…

Yields about 3 cups The texture of this cashew ricotta is very similar to that of a traditional ricotta. The acidity and herbs also add a wonderful balance of flavours. • 450g (1lb) raw, unsalted cashews• 60ml (2fl oz) lemon juice• 2 garlic cloves, peeled• 240ml (8fl oz) unsweetened almond milk• 3 tbsp extra-virgin olive oil• 1 tbsp roughly chopped basil• 1 tbsp roughly chopped Italian parsley• 1 tbsp roughly chopped chives• 1½ tsp salt• ½ tsp black pepper 1 Place the cashews in a medium-sized bowl. Pour water into the bowl so the cashews are covered completely. Soak the cashews at least two hours to soften them. After two hours, drain the cashews from the water and transfer them to a food processor. 2 Add all ingredients to the…

 Serves 4 This quiche recipe is gluten-free and can be totally nut-free if you swap the cashews for sunflower seeds. Filled with asparagus, leek and mushrooms, it’s the perfect springtime dinner. For the crust: • 270g (9.5oz) oats• ½ tsp sea salt• 3 tbsp arrowroot powder• 75g (2.6oz) coconut oil, chilled (or vegan butter)• 60ml (2fl oz) water, chilled For the filling: • 50g (1.7oz) cashews• 35g (1.2oz) sunflower seeds• 3 tbsp nutritional yeast• 2 tbsp chickpea flour• 2 tsp apple cider vinegar• ½ tsp sea salt• 80ml (2.7fl oz) boiling water For the vegetables: • 16 asparagus spears (cut about a quarter of these spears into 1-inch pieces, and set the rest aside)• ½ small leek, sliced thinly• 4 small crimini or chestnut mushrooms, chopped into small pieces• 1 clove…

Makes about 2.5 cups While mousse is usually made with eggs, this version uses silken tofu. It’s very different from soft, medium or firm tofu, and has a totally different flavour and texture. So, no subbing here! 280g (10oz) 1 x 340g (12oz) package 80g (2.8oz) 2 tbsp 2 tbsp 1 tbsp 1½ tsp 1½ tsp ½ tsp orupto1 tsp if you’re a mint lover) Recommended toppings: and 1 Melt chocolate chips in a double boiler, or heat in the microwave for 1 minute, then remove and stir until everything is melted. If chips do not melt completely, you can pop them back in the microwave for 10 seconds at a time, stirring after each 10 seconds, until fully melted. 2 Combine melted chocolate chips, silken tofu, powdered sugar, cornflour,…

Fire and Hope ‘Friend Not Food’ Pig Pendant Gently spread the vegan message, with a simple pig bracelet that will encourage people to view farm animals differently. With every sale, 10 per cent is donated to The Retreat Animal Sanctuary in Kent, to help volunteers continue their amazing work. £36, fireandhope.net Votch Aalto Watch in Silver and Dark Brown Piñatex with Black Never be late again, with this stunning cruelty-free watch. The strap is made from waste pineapple leaf fibres, so it ticks the sustainability box, too. £120, votch.co.uk Smoke and Ash Whale Tail Necklace This gorgeous hand-forged necklace is made from recycled sterling silver by small, Essex-based jewellery makers Smoke and Ash. £38, smokeandash.co.uk Egret Jewellery 7 Stone Chakra Gemstone Beaded Bracelet Find your energy and reconnect with the…

You will likely recognise Victoria Featherstone-Pearce as the writer behind our fabulous cruelty-free fashion pages. But as well as being a stellar writer and fashionista, model and influencer Victoria is co-founder, director and trustee of vegan charity K-9 Angels. The wonderful voluntary organisation works tirelessly to rescue and rehome stray and abused dogs around the world, all the while running their spay and neuter campaign. We catch up with Victoria to find out more about her journey to veganism and her efforts to help innocent dogs escape a life of cruelty. Hi, Victoria! When and why did you first become vegan? I became vegan overnight aged 33, that was over 17 years ago now! I went along to a talk that the vegan charity Viva! was holding. The talk was…

11 & 12 June 2022 Alexandra Palace, London N22 7AYveganlifelive.com Yes, you heard correctly — Vegan Life Live is back! After a two-year postponement due to the pandemic, the UK’s premium vegan event will once again fill London’s Alexandra Palace with incredible vegan food, wares, workshops and lectures, to excite and educate you as well as tingle your taste buds. Taking place over the weekend 11th-12th June 2022, Vegan Life Live tickets are now on sale, so grab them in advance to take advantage of our generous pre-show discounts. What is Vegan Life Live? Vegan Life Live can only be described as the vegan event of the year — brought to you by us, the passionate team behind Vegan Life magazine! Vegan Life Live will bring together some of the…

Makes 24 These raw and sweet doughnut holes are quick and easy to whip up and make a tasty breakfast. • 260g (9.1oz) Brazil nuts• 45g (1.5oz) oat flour (made from raw oats)• 80g (2.8oz) raw flaked oats• 80ml (2.7fl oz) coconut oil, softened• 80ml (2.7fl oz) maple syrup For the topping: • 50g (1.7oz) Sucanat (raw cane sugar)• 1½ tsp cinnamon 1 Prepare topping. Combine Sucanat and cinnamon and put through blender. We use a coffee grinder to break up the grainy Sucanat. (Optional: you can skip this step and just combine the ingredients.) 2 Process Brazil nuts in a food processor until finely chopped. 3 In a large mixing bowl, combine dry ingredients. 4 In a separate bowl, combine wet ingredients. 5 Add dry mixture to wet and…

Makes 9 bars The easiest on-the-go breakfast with six healthy ingredients, these muesli bars are one to make on repeat. Salty, sweet, dipped in chocolate, just irresistible! • 185g (6.5oz) nut/seed butter• 1 tsp vanilla extract• Pinch of salt• 160g (5.6oz) maple syrup• 300g (10.5oz) muesli of your choice• 60g (2.1oz) dark chocolate chips 1 Melt nut/seed butter with the sweetener in a microwave or on a stovetop. Stir in vanilla and salt. 2 In a large bowl, pour wet ingredients over the muesli and stir until evenly coated (you can toast the muesli first in the oven for 7-9 minutes at 180°C/350°F/Gas 4 until browned for extra flavour). 3 Melt chocolate chips. Pour into the bottom of an 8x8in baking dish lined with parchment paper. Freeze for 5-10 minutes,…

Makes 10 This recipe is super simple and absolutely delicious. It combines homemade pie dough with shop-bought jam and is topped with a simple glaze. For the dough: • 18 tbsp plain flour• 2 tsp granulated sugar• ¼ tsp kosher salt• 9 tbsp non-dairy butter, cut into cubes and chilled• ½ tsp white vinegar• 3-4 tbsp ice water For the glaze: • 65g (2.2oz) powdered sugar• 1 tbsp jam• 1 tsp lemon juice• 2-3 tsp cold water To assemble: • 155g (5.4oz) store-bought jam• Small bowl of water 1 To make the pie dough: combine flour, sugar and salt into a medium bowl. Add cold butter cubes and cut the butter into the dry mixture with two forks or with a pastry cutter, until the butter is the size of…

Wedding season is upon us! Any eco brides looking for perfect attire for yourself, or guests searching for some glam should look no further, as I’ve chosen five of my favourite wedding-worthy pieces and brands that will ensure that the happy day won’t harm the Earth. Cult of Coquette Diana Mules (Removable Bow) £151.20, cultofcoquette.com I recently discovered Cult of Coquette when I purchased a stunning sparkly court shoe from them. As the brand is US-based, I did have to wait around two weeks for delivery, but the shoes certainly did not disappoint upon arrival. This label has an extensive range of glamorous heels and boots to choose from — the only problem is choosing just one pair! I want them all. Part of the brand’s new bridal collection, The…

Evolve Organic Beauty Cotton Fresh Natural Deodorant Cream A nourishing combination of shea butter, coconut oil, sage oil and bicarbonate of soda to keep underarms moisturised and odour-free. £10, evolvebeauty.co.uk 4 Tattoo Care Advanced Tattoo Care Balm for Sensitive Skin Enthused with calming lavender and moisturising oils, this balm is ideal for post-tattoo care. It’s anti-bacterial, anti-inflammatory and has great anti-fade protection. £15, four-tattoo.care Vegan Tan Dark Mousse Bundle Get that summer glow, with this bundle containing a dark self-tan mousse, a medium self-tan mist for your face, and an easy-to-use, luxury self-tan glove. £35, vegantan.com Hello! Please tell us more about Herbatint’s newest product. Herbatint Touch Up Stick was created to meet the very obvious gap in the Vegan beauty market. Herbatint permanent hair colour has long been the…

Lentil Bolognese Serves 4 Use that tin of lentils from the back of the cupboard for this delicious dish, which can be kept in the freezer for busy weeknights. • 2 tsp olive oil• 1 onion, diced• 2 stalks celery, finely chopped• 1 carrot, grated• 1-2 garlic cloves, minced• 700ml (1 pint) passata• 2 tomatoes, seeded and diced• Handful of kale (optional)• Handful of spinach (optional)• 125ml (4.2fl oz) water• 400g (14.1oz) can lentils, drained and rinsed (or use leftovers)• 2 tsp dried thyme• 300g (10.5oz) dried pasta 1 Heat the oil in a large frying pan over medium heat. Add the onion, celery, carrot and garlic and cook for five minutes or until all the ingredients have softened. Stir in the passata, tomatoes, kale and spinach (if using). Add…

Serves 2 So many glorious flavours and textures here: crunchy veg, crispy tofu and toasted cashews in the most delicious creamy spiced sauce. You can serve it with rice or noodles if you like, but we think it’s more than substantial enough just as it is. • 5 spring onions, sliced• 1 tbsp coconut oil, plus 1 tsp for the tofu• 3 garlic cloves, sliced• 1 tsp grated fresh ginger• 1 carrot, cut into batons• ½ courgette, sliced• 1 red pepper, deseeded and sliced• 380g (13.4oz) firm tofu, drained well and cut into 2cm cubes• 3 tsp cashews, toasted• Handful of fresh coriander For the sauce: • 3 tsp gochujang paste• 3 tbsp dark soy sauce or tamari• 3 tbsp toasted sesame oil• 1 tbsp rice vinegar• 1 tbsp maple…

Serves 4 Using fresh piccolos, we’ve created this deconstructed ‘fajita’ nourishing bowl featuring ‘rice’ made from whizzed up cauliflower. • 2 red onions• 2 red peppers• Olive oil• 2 garlic cloves, crushed• 1 x 400g (14.1oz) can black beans• 2 tbsp cider vinegar• Generous pinch smoked paprika• 1 red chilli, halved• Lime juice, to taste• 2 corns on the cob, halved• 1 cauliflower, chopped• 1 heaped tsp cumin seeds• 350g (12.3oz) Piccolo cherry tomatoes To serve: • 1 avocado, sliced• 4 radishes, sliced• Small handful coriander leaves• Lime wedges• Chipotle paste (optional) 1 Preheat the oven to 180°C/350°F/Gas 4. 2 Cut the red onion into wedges and slice the red pepper into quarters. Drizzle with olive oil and roast for 30 minutes. 3 Heat some oil in a pan and…

Serves 4 This Greek salad has everything you’d expect. Cucumbers, peppers, tomatoes, olives, onion, oh… and chunks of sharp Tofeta, of course. Serve with a glass of crisp white wine and eat in the sunshine for ultimate summer vibes. For the Tofeta: • 1 tbsp sea salt• ½ tbsp garlic powder• ½ tbsp caster sugar• ½ tbsp dried oregano• ½ tsp freshly ground black pepper• 175ml olive oil• 80ml (2.7fl oz) white wine vinegar• 1 x 280g (9.8oz) pack Naked Tofoo, drained and cut into small cubes• 3 tbsp nutritional yeast flakes For the Greek Salad: • 1 cucumber, quartered and chopped• 4 large ripe tomatoes• 1 green pepper, deseeded and chopped• 1 red onion, sliced• Handful of Kalamata olives, pitted 1 For the Tofeta, mix together with the sea…

Congratulations! You’ve given up meat — an amazing feat. So, is that enough? Sadly, it’s not. Whilst abstaining from the meat of animals is undoubtably brilliant, saving a lot of lives and cruelty, in our modern world it’s only a grain of sand in a vast ocean of animal exploitation, abuse and death — yes, death. Unfortunately, the ‘but they are not dying’ rational for consuming eggs and dairy, is heartbreakingly untrue. Cows are killed for their milk, and chickens are killed for their eggs. Although first, they must endure a life of suffering, too. Most people have a somewhat idealised and romantic view of dairy and egg farming, being under the impression that happy dairy cows roam fields all day, being milked every so often by kind and gentle…

Try these plant-based takes on milk and cheese for a deliciously creamy experience that will prove to the vegan doubters in your life that alternatives to dairy are by no means lacking. Macadamia Milk Serves 4-6 This homemade macadamia milk is made with a blend of macadamia nuts, almonds and dates. It’s amazingly creamy and makes the best iced latte. • 70g (2.4oz) blanched almonds• 30g (1oz) raw macadamia nuts• 6 pitted Medjool dates• 600ml (1 pint) water 1 Blanch your almonds to remove the skin (if they’re not already blanched). Place almonds in a bowl. Pour boiling water to barely cover almonds. Let the almonds sit for exactly 1 minute. Drain, rinse under cold water, and drain again. Pat dry and let the skins slip off. 2 Combine almonds,…

Makes 2 cups This raw macadamia cream cheese tastes so much like conventional dairy cream cheese, it’s incredible! • 250g (8.8oz) raw, unsalted macadamia nuts• 360ml (12fl oz) filtered water• 2 tsp lemon juice• 1½ tsp salt You will also need: • A fine mesh cheesecloth 1 In a high-power blender, blend the macadamia nuts, water, lemon juice and salt, until completely smooth. 2 First, lay a plate down on a flat surface, and place a colander on top of the plate. Line the colander with the cheesecloth. Pour the macadamia mixture onto the cheesecloth. At this point the macadamia cheese will be mush — don’t worry, that’s normal! Twist the top of the cheesecloth and secure it with a clip, making sure none of the macadamia mixture is visible.…

Makes 1 jar What a crazy simple recipe! Make an incredible dairy-free ricotta cheese for your sweet tooth, without refined sugar, plus it’s gluten-free — making everyone feel good about this delicious treat! • 1 x 400g (14.1oz) block of firm tofu• 3 tbsp lemon juice• 3 tbsp tahini• 2 tbsp pure maple syrup• 2 tbsp agave nectar• 2 tbsp plant-based yoghurt• 1 tsp vanilla extract• 1 tsp lemon zest• ¼ tsp sea salt 1 Gather all ingredients and combine them in a food processor or mixer. Blend everything until smooth and creamy. If your processor or mixer isn’t the strongest, mash the ingredients together using the back of a spoon in a bowl beforehand. Mix and mash until all ingredients are incorporated and the mix has a consistency that…

Serves 4 Make a simple batter with chickpea flour instead of eggs, and pack this traditional pancake with vegetables for a nutritious meal! • 240g (8.4oz) gram flour• 750ml (1.3 pint) water• 2 tbsp olive oil• 2 tsp rosemary• 200g (7oz) broccoli, chopped• 1 bunch spring onions, chopped• 100g (3.5oz) spinach• Chilli flakes (optional) 1 To make the batter, whisk together the gram flour and water and leave this to sit for roughly 3 hours to allow the flour to hydrate. Then skim all the bubbles and impurities from the top of the batter. Into the batter, whisk one tablespoon of olive oil and the rosemary. 2 Preheat the oven to 200°C/400°F/Gas 6, then add the remaining olive oil to a large cast iron skillet or oven proof frying pan,…

I am a member of Sea Shepherd UK, part of the wider Sea Shepherd global conservation society that operates on every continent to defend, conserve and protect marine wildlife and habitats. Here is an easy way that you can save billions of marine organisms and microorganisms, no matter what country you live in! Destructive marine algae removal Government marine and land management departments and harbour masters have been pouring bleach on intertidal zones around the world for decades. They do this in order to clean marine areas, i.e., remove algae and weed from piers, steps and slipways, so that the public do not slip over and sue for injuries. The bleach kills the algae and weed, which the tide then takes out to sea. The problem with this is two-fold.…

Well, let’s face it. I am a straight, white male. Also middle-aged. And culturally middle-class. I am Male, Pale and Stale. Given that my rather tiresome ancestors were the ones that colonised much of the world, fought it, enslaved it, exploited it and ruined it (sorry, everyone. So sorry), it’s highly unusual for me to feel like I have a legitimate grievance. But I do have one. Because I’m not just Male, Pale and Stale. As a vegan, I am also Kale. Probably about 25 per cent kale. Makes for a great salad, you know. Give it a go. Way more satisfying than lettuce. And I feel like there’s a degree of cultural appropriation going on. There was a time, when it was pretty easy to spot the vegan products.…

Veganuary 2022 received a record-breaking number of more than 629,000 pledges from 228 countries and territories Source: veganuary.com Product of the month Cytoplan Vitamin D3 + K2 Cytoplan’s Vitamin D3 + K2 is a vegan source derived from lichen and is designed to elevate levels of vitamin D3. Working alongside vitamin K2, both vitamins are needed in adequate amounts to ensure optimum biological activity. £20.90 for 60 capsules, cytoplan.co.uk…

Moving Mountains Seasoned to perfection, these plant-balls are made from all-natural ingredients, are high in protein and contain vitamin B12. They’re also extremely tasty! £3.20, movingmountainsfoods.com Devil’s Kitchen These spicy ‘meatballs’ are free from all 14 main allergens, making them not only vegan, but gluten-, soya- and palm oil-fee, too! £2.95, thedevilskitchen.co.uk THIS It doesn’t get much better than THIS Isn’t Pork Meatballs. Made from pea-protein, they are high in protein and fibre, and have a super ‘meaty’ texture that will impress non-vegans. £2.75, this.co…

beefeater.co.uk Where: Cowdray Avenue, Colchester, Essex, CO1 1UT When: Monday to Saturday 11.30am-11pm, Sunday 12pm-10.30pm At first glance, you might not think this restaurant is a place for vegans, but The Albert, part of the Whitbread chain that owns Premier Inn, recently added a vegan menu that goes above and beyond to cater for plant-based diners. Think crispy Cauli Popcorn, gooey Loaded Nachos and satiating Chilli Non-Carne, along with decadent desserts including an indulgent Chocolate Layer Torte. The Sloppy Joe Burger, in particular, is impressive – filled with a Garden Gourmet vegan burger, layered with sauce, a melting cheeze slice and a sloppy mix of lentils with peppers, soya and chipotle, served in a bun with chips. The Albert is trying to become more accommodating to all diets, with a…

Plant Based School Kitchens (plantbasedschoolkitchens.co.uk) is hoping to make inclusive eating a reality, with their first school partnership announced. With this, the new enterprise is set to challenge the perception of school dinner catering across the UK. After sampling Plant Based School Kitchens’ highly nutritious, plant-based menu backed by the Vegan Society, the teaching staff at Our Lady of Sion School in Worthing were impressed with the healthy dishes. This led them to seeking a partnership to ensure the school offered a new additional dining option for students to sit alongside packed lunches. Gary Hardley of Plant Based School Kitchens explains: “With governments internationally encouraging a lower consumption of meat and an eco-friendlier way of growing and sourcing seasonal ingredients, there is a large demand to bring the increasingly popular…

Stay Social  @sisalandseagrass @little_blue_hen_soap  @vegan_with_amy @veganlife_mag @veganlifemagazine @veganlife_mag Hi Vegan Life, This year was my little girl’s first vegan Easter, after she decided she wanted to become vegan from veggie, like Mummy and Daddy. So, thank you for your roundup of vegan Easter treats in the April issue — she loved the HAPPi Salted Caramel Egg! Best wishes, Winnie Todd (and little Ava!) STAR LETTER Morning Vegan Life, I do hope you’re all having a lovely weekend; thought I’d drop you a quick limerick as I start making Saturday brunch. There once was a busy housewife, Whose mealtimes were so full of strife. Preparation a chore Then food changed, what galore She’d discover the mag Vegan Life. Take care and stay safe and healthy. From Jeanette Flewett Jeanette wins the…

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 Help! I’m newly vegan and am missing marshmallows… what are the best alternatives? Marshmallows are the perfect sweet treats for hot chocolate, baking, s’mores — or eating straight out of the bag! But have you ever wondered how your favourite, fluffy delights get their stretchy texture? It’s down to gelatine, a protein derived from the skin, ligaments and tendons of animals. If you read the labels of most marshmallows, you’ll see pork or beef gelatine listed in the ingredients — yuck! Many new vegans are surprised to learn that marshmallows aren’t vegan, but…

Even though veganism is booming, it seems that most caterers and chefs still feel that desserts can only be created with cow secretions and chicken eggs… Weird. After 25 years as a vegan, I have gotten used to going without dessert in a restaurant or simply enjoying something at home — when I first became vegan, I was just happy with a bit of dairy-free chocolate or a cheeky apple pie with Swedish Glace! But we deserve much more than that. Of course, things are getting better — with some nice vegan trifles and chocolate mousses popping up in supermarkets, and even some interesting delights in the chain restaurants. However, unless you go to a vegan eatery (and I strongly suggest you do!) the likelihood of receiving a not-that-impressive sweet…

Makes 12 There’s no need to skip breakfast if you’re in a rush, just make a batch of these tasty and convenient muffins! • 3 medium overripe bananas, mashed• 3 tbsp vegetable oil• 3 tbsp soya milk• 75g (2.6oz) coconut sugar• 165g (5.8oz) self-raising flour• 1 tsp baking soda• 250g (8.8oz) muesli of choice (we used one with berries in) 1 Preheat the oven to 180°C/350°F/Gas 4. Then, in a mixing bowl add the bananas, vegetable oil, soya milk, coconut sugar, self raising flour, baking powder and 200g (7oz) of muesli, mix this together thoroughly. 2 Spoon the mixture into the muffin cases, then sprinkle the remaining muesli over the muffins and place in to bake for 35-45 minutes until baked. Recipe by Vegan Life in-house chefs.…

Serves 15 Using a variety of whatever dried fruit, nuts or seeds you have available, you can tailor this vegan flapjack recipe to your personal tastes. • 350g (12.3oz) fine rolled porridge oats• 80g (2.8oz) plain flour• 100g (3.5oz) mixed chopped nuts, roughly chopped into small pieces)• 200g (7oz) mixed dried fruit (sultana, cranberries, figs, apricots)• 1 dessert spoon desiccated coconut• 50g (1.7oz) mixed seeds (e.g. pumpkin, sunflower)• 200g (7oz) dairy-free margarine• 175g (6.1oz) golden syrup• 200g (7oz) light brown sugar (reduce to taste, if you want less sugar) 1 Preheat oven to 160°C/320°F/Gas 3. 2 Grease and line a 23cm (9in) square cake tin with baking parchment. 3 Mix together all dry ingredients in a large bowl. 4 Place vegan butter, golden syrup and brown sugar in a saucepan…

Have you noticed the art of drag becoming more of a mainstream concern in the UK recently? Drag queens and kings have, of course, been a visible part of British culture and entertainment for generations (panto dames count as drag, right?), but television reality shows, such as RuPaul’s Drag Race and Queen of the Universe have taken the artform to unseen levels of popularity and visibility. I have been attending drag shows since the late 1980s in Australia and I’ve been a fan of performers around London for the past few decades. Drag has always been a big part of my life and my culture. If you had told me decades ago that drag was going to be available to watch on multiple award-winning reality television shows, while the most-watched…

Serves 2 Spicy nuggets of tofu tossed together with soft bites of courgette and shiitake mushrooms, crisp water chestnuts and crunchy carrots, all lusciously enrobed in a rich chilli-spiced sauce. • 2 tbsp vegetable oil• 150g (5.2oz) diced onion• 1 tsp ginger purée• 5 courgettes (zucchini), halved lengthways and then cut into half-moons• 1 x 150g (5oz) can shiitake (poku) mushrooms, drained and cut into bite-sized pieces• 100g (3.5oz) canned sliced water chestnuts• 80g (2.8oz) sliced carrots• 1 tsp chilli flakes• 200g (7oz) spicy tofu cubes (you can use marinated, too)• 1 tsp sesame oil For the sauce: • 1 tbsp Chinese rice wine (Shaoxing wine)• 125ml (4.2fl oz) vegetable stock• 2 tbsp Sriracha chilli sauce• 1 tsp sugar• ½ tsp cornflour (cornstarch)• Pinch of white pepper• 1 tsp light…

This is a block of vegan cheese that can be easily grated and sliced. It can be used almost everywhere you usually use non-vegan grated or sliced cheese. It melts, but not in the same way as non-vegan cheese does. • 20g (0.7oz) cashews• 30g (1oz) pine nuts• 60g (2.1oz) vegan butter or coconut oil, melted• 40g (1.4oz) tapioca starch• 2tbsp nutritional yeast flakes• 1½ tbsp kappa carrageenan• 1 tbsp lemon juice• 1½ tbsp sea salt flakes• 1 tsp onion powder 1 Put the nuts into a large bowl, cover with water, and soak for 8-12 hours. 2 Wash and dry a 5.5 x 3.5-inch (14 x 9-cm) glass dish. Alternatively, use a cheese mould. 3 Drain and rinse the soaked nuts, then place them in a high-speed blender with…

Makes 1 small jar Silky smooth and extra creamy, this herby cashew cream cheese is perfect for spreading on toast, crackers or bagels. It also makes a very tasty dip for raw vegetables. • 150g (5.2oz) raw unsalted cashews• 1 large garlic clove, grated• 1 tbsp nutritional yeast• 1 tbsp lemon juice• 3 tbsp water• ½ tsp salt• 2 tbsp finely chopped chives• 1 tbsp finely chopped parsley• 1 tbsp finely chopped basil 1 Put the cashews in a bowl. Cover with water. Leave to soak for at least 4 hours to overnight. 2 Drain cashews and place in a blender with grated garlic, nutritional yeast, lemon juice, water and salt. Blend until smooth. 3 Add finely chopped herbs and mix until well blended. Top tip: This herby cashew cream…

Makes 2 cups This cashew cream sauce is super smooth and creamy with a savoury, subtly ‘cheesy’ and tangy flavour. • 150g (5.2oz) raw cashews• 15g (0.5oz) nutritional yeast• 1 tbsp lemon juice• 1 tbsp mellow white miso paste • 1 tsp garlic powder• 1 tsp onion powder• ¾ tsp salt• ⅓ tsp black pepper 1 Add the raw cashews to a bowl. Set aside. 2 In a small pot, bring 300ml (10fl oz) of water to a boil. Once boiling, pour water over the raw cashew. Soak the cashews for 20 minutes. 3 Transfer the soaked cashews (along with the water) to a high-powered blender. Add nutritional yeast, lemon juice, mellow white miso paste, garlic powder, onion powder, salt, and black pepper. Blend on high until smooth and creamy. 4…

Makes 1 small jar (250g approx.) A thick and creamy cashew cheese that is ready in a few minutes with only wholesome, plant-based ingredients. It makes a delicious pasta sauce, salad dressing, pizza topping and so much more. • 200g (7oz) cashew nuts, soaked• 3 tbsp nutritional yeast• ½ tsp salt• ½ tsp garlic powder• 3 tbsp lemon juice• 3-4 tbsp water 1 Soak the cashews: either cover the cashews in filtered water and leave, covered for 6-8 hours or overnight. Or, add the cashews to a saucepan, bring to the boil with a lid on then remove from the heat and allow the cashews to soak (lid on) for 15-20 minutes. Now, drain and rinse the cashews. 2 Add them to a high-speed blender with the rest of the…

Deviled Red Potatoes Makes 12 Potatoes might not seem like an obvious egg substitute, but if you were a fan of deviled eggs before you went vegan, try this recipe! • 12 small red potatoes (about the size of an egg)• 60g (2.1oz) vegan mayo• 2 tbsp yellow mustard• 2 tbsp dill pickle relish• ¼ tsp salt• ½ tsp freshly cracked black pepper• Toppings: paprika, sliced chives, salt and freshly cracked black pepper 1 Wash and scrub red potatoes, then slice in half and place in a steamer basket. This recipe makes a dozen deviled potatoes, but we’re steaming some extras just in case you need more. 2 In a medium pot that will hold your steamer basket, bring 1 inch of water to a boil, then insert the basket…

To advertise here, please contact Claire Rogers: 01787 220650 claire@veganlifemag.com Sandburne Vegetarian and Vegan Guest House in Keswick The former home of Donald Watson, Founder of the Vegan Society, invites you to share the wonders of the Lake District. Beautiful walks and very welcoming. WWW.SANDBURNE.CO.UK www.sandburne.co.uk Caters for Vegans | Free Wifi | Easy Parking | Offers theatre discounts 01768 773546 | anthony@sandburne.co.uk | Sandburne, Chestnut Hill, Keswick CA12 4LS…