Shopping Cart -

Your cart is currently empty.
Continue Shopping
This website use cookies and similar technologies to improve the site and to provide customised content and advertising. By using this site, you agree to this use. To learn more, including how to change your cookie settings, please view our Cookie Policy
Pocketmags Digital Magazines
AU
Pocketmags Digital Magazines
   You are currently viewing the Australia version of the site.
Would you like to switch to your local site?
Digital Subscriptions > Healthy Food Guide > December 2018 > Christmas 2018 PLANT-BASED by popular demand***

Christmas 2018 PLANT-BASED by popular demand***

Chances are, this year you’ll be catering for a vegan or veggie. It could be a friend for supper or a relative on Christmas Day. To make it simple, delicious and healthy, we asked the experts at Mindful Chef to conjure up some recipe magic

COOKING FOR VEGGIE OR VEGAN GUESTS can be daunting for the host and often disappointing for the guest. To help you turn humble plant-based ingredients into something special, Healthy Food Guide turned to the experts at healthy recipe box company Mindful Chef. We asked them to create a fabulous centrepiece around a roasted whole cauliflower, one of the biggest veggie trends of this year.

The brief might sound simple – it needed to be festive, easy, relatively speedy and delicious – but it’s a hard one to pull off successfully unless you have years of experience. However, the three founders behind the company, old schoolfriends Myles, Giles and Rob, do know a thing or two about delivering (literally) all these elements. Since it launched in 2015, Mindful Chef has delivered over one million recipes around the UK. With a menu that changes weekly, that has meant developing 500 recipes so far, a third of which are vegan.

Myles explains, ‘When we decided to offer a plant-based range of recipes it made sense to cater for vegans, too. While not completely vegan ourselves, Giles and I will often include some vegan meals in our own boxes each week as an easy and achievable way of reducing our consumption of meat.’

Mindful Chef also believes in reducing added sugars and refined carbs, and making fresh vegetables a hero ingredient – an ethos that chimes with Healthy Food Guide. ‘I think the biggest misconception people have about going vegan is that it’ll be too difficult or less tasty,’ says Myles. ‘This couldn’t be further from the truth. We have thousands of testimonials from vegans, as well as meat eaters who have incorporated more plant-based meals into their diets, describing how delicious and easy vegan recipes can be. Mindful Chef helps to make it even more interesting as we take inspiration from cuisines across the world.’

Behind the scenes

We headed over to Mindful Chef’s studio and offices near Wandsworth Town, London, to talk over the finer details of our centrepiece recipe with the head of recipe development, Louisa Mitchell, and shoot the front cover. We’ve also included Louisa’s aubergine bake and chickpea curry recipes, both of which are available in Mindful Chef boxes throughout December. If you want to try a box, all the ingredients will be delivered, already weighed and portioned (order at Mindfchef.co.uk).

READ MORE
Purchase options below
Find the complete article and many more in this issue of Healthy Food Guide - December 2018
If you own the issue, Login to read the full article now.
Single Issue - December 2018
$5.99
Or 599 points
Annual Digital Subscription
Only $ 4.42 per issue
SAVE
45%
$52.99
Or 5299 points
6 Month Digital Subscription
Only $ 4.66 per issue
SAVE
42%
$27.99
Or 2799 points
Monthly Digital Subscription
Only $ 5.99 per issue
SAVE
25%
$5.99
Or 599 points

View Issues

About Healthy Food Guide

Who’s coming for Christmas? We’ve got veggie and vegan inspiration, plus heathier versions of canapés, edible gifts and festive suppers that taste delicious. Find out how to stay bug-free over the holiday and beyond with our immunity-boosting guide, and win the ultimate kitchen helper worth £249.99!