This is an easy way to make coconut milk at home to use in smoothies, soups or curries – or just to enjoy on its own!
250 g desiccated coconut
1 litre hot water
You’ll also need a blender and either a nut milk bag or several layers of muslin or cheesecloth laid over a sieve.
- Put the coconut and hot water in a high-powered blender. Let sit for a few minutes, then blend on high for 1 to 2 minutes.
- Place a nut milk bag or muslin- or cheesecloth-lined
… Read more.
It is said that during Chinese New Year, a mythical beast called Nian passes through villages and eats the villagers as well as their crops and livestock. To celebrate the Chinese New Year, we have some vegan recipes for a feast so delicious it might even convince Nian to ditch meat.
Veggie Dumplings (Jiaozi)
1/2 cup finely chopped mushrooms
1/2 cup grated carrots
1/2 cup shredded cabbage
2 Tbsp finely chopped red pepper
2 Tbsp finely chopped onion
2 tsp minced fresh ginger
1 Tbsp soy sauce
1 Tbsp sesame oil
Salt … Read more.
Cheap, colourful and healthy, this easy dish should be a staple of any vegan’s repertoire. Feel free to add extra vegetables such as squash or sweet potatoes.
Warming Orange Spice and Lentil Soup
1–2 Tbsp olive oil
1 onion, diced into 1-cm cubes
2 carrots, diced into 1-cm cubes
2 celery stalks, diced into 1-cm pieces
1 litre water
2 bay leaves
200 g red lentils
1/2 tsp salt
1/2 tsp sweet paprika
1/4 tsp fenugreek
1/8 tsp asafoetida
60–80 ml orange juice
Zest of 1 orange
Salt and pepper, to … Read more.
With the ever-growing number of cruelty-free cuisines available at chain restaurants, grabbing a tasty vegan meal has never been easier. Why should your school canteen be any different? Offering vegan options in schools benefits more than just the vegan student body – it also encourages all students to eat healthier, lessens the harmful effects of the food industry on the environment and, of course, saves the lives of countless animals.
We understand that persuading your school to carry more vegan options can seem like a pretty daunting task, so we’ve broken … Read more.
This is a filling, creamy vegan version of the classic comforting dish. Claire suggests varying the dish by adding halved cherry tomatoes or sliced vegan hot dogs before baking/grilling or by sprinkling with flaxseeds and a couple of teaspoonfuls of paprika to create an extra-crunchy topping. Enjoy!
Claire’s Mac ‘n’ Cheeze
1 onion, finely chopped
1/2 Tbsp olive oil
1–2 chillies, finely chopped (optional)
3–4 cloves garlic, minced
1 Tbsp flour
1 tsp dried oregano
1/2 tsp paprika
1 litre unsweetened soya milk
190 g vegan melting cheese (we suggest mozzarella or … Read more.
What’s your New Year’s resolution? Have you decided to go vegan in 2015? Or are you already vegan but have decided to commit to eating healthier in the new year after spending 2014 indulging in one too many delicious accidentally vegan snacks? Maybe you just want to read up on animal rights issues or are looking for a book to help a child you know understand why you don’t eat meat. Whatever your goal is, we’ve got a book that will help you get there. Check out our list of must-have … Read more.
This comforting vegan hot chocolate is a cut above your standard cocoa, and it’s perfect for warming you up on cold winter evenings.
Rich Hot Chocolate
2 cups sweetened soya or almond milk
8 squares dairy-free dark chocolate
Sugar or agave syrup, to taste
- Combine the soya milk and dark chocolate in a pan and heat gently while stirring until all the chocolate has melted and the mixture is smooth and thick.
- Add a little sugar or agave syrup if you prefer a sweeter drink.
- Pour into two mugs. Drink and enjoy!
… Read more.
Chanukah is the Jewish Festival of Lights, and it involves eight nights of family, gifts and, of course, food.
Keeping in mind the traditional Jewish concept of tza’ar ba’alei chayim – which explains that people should show compassion towards animals and avoid causing them harm – a great way to celebrate Chanukah is to opt for meals that leave animals off the plate!
Just in time for the festival, we’re sharing three recipes from our friends at the Jewish Vegetarian Society (JVS) and PETA US.
Latkes are traditionally eaten during … Read more.
It’s no secret that fine vegan dining is on the rise in London, thanks to chefs such as Ali Parvinjah, the creator of the vegan menu on offer at The Montagu, which has been awarded two AA rosettes and is located in the five-star Hyatt Regency London – The Churchill.
For World Vegan Month, Chef Ali explains how the vegan movement in London has spread and gives viewers an exclusive look at some of his favourite plant-based recipes in our latest video.
“I have guests constantly telling me here at the restaurant … Read more.
Food writer Áine Carlin used to be a dedicated meat-eater – until she began to learn about how animals suffer in the meat and dairy industries and knew she had to change her diet. She went vegan because, as she says, “[t]he most important thing to me was reducing any further suffering by my own hands”, and she’s never looked back, becoming so passionate about plant-based food that she decided to publish her own cookbook, Keep It Vegan!
We love her easy, inventive recipes so much that we’ve given her a … Read more.