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Cook Vegan News

A round up of the latest vegan food, product news, and gadgets

HOT PRODUCTS

OUR PICK OF THE BEST ON THE VEGAN SCENE

BOOK REVIEWS

We give our verdict on the latest plant-based guides

COOK like a PRO

Raise the level of your cooking with our in depth guides

VEG on Wheels

Jacqueline Meldrum inspires you to make the most of your weekly veg box

Vegan glossary

A useful guide to some additives and E numbers*

Loose Ends

Make the most of your leftover ingredients with these recipe ideas

The Science Behind ‘A Happy, Healthy Heart’

Blogger Melissa Haithcock reveals how plant-based living is key to her love of life

VITAMIN A-OK

Just what does this valuable vit do?

ESSENTIAL GUIDE TO TOFUSH & CHIPS

It’s easy to recreate this British classic – vegan style

ALL THE EXTRAS

Turn your tofush into a gourmet treat with these tempting sides

The matcha tea Mindset

Everything you need to know about the ‘Champagne of teas’

10 MATCHA RECIPES

Mix 1 tablespoon matcha tea powder with 1-2 tablespoons

Matcha Products

Our pick of the best…

Nutritionist’s Notebook: Açai Berry

Acai – or correctly açaí – berries have been labelled

VEGETABLE RAMEN

This hearty Japanese bowl doesn’t fall short of flavour.

CABBAGE QUINOA SALAD

With a peanut butter dressing, you’ll probably find

EASY MEDITERRANEAN TARTS

Simple, colourful and delicious puff pastry tarts.

COURGETTE AND BUTTERNUT SQUASH ROSE TART

• 1 butternut squash neck (the firm cylindrical part)

FIG AND STRAWBERRY JAM

1 Remove the green tops from the strawberries, and

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FALAFEL BURGERS

A little bit spicy, very tasty and loaded with protein

SUN DRIED TOMATO AND BASIL HOUMOUS

2 Tip the drained chickpeas into a food processor bowl

FRESH SUMMER SALSA WITH BAKED TORTILLA WEDGES

• 250g (1¼ cup) red, green and yellow plum tomatoes

NEW POTATO SALAD WITH BROCCOLI PESTO

1 Place the potatoes in a large saucepan with just

AVOCADO BURGER

• Mixed salad (rocket and baby spinach are used in

VEGAN FRITTERS WITH A CORIANDER YOGHURT DRIZZLE

2 Place all of the fritter ingredients into a large

VEGAN EGG SALAD

1 In a food processor combine all ingredients except

BUDDHA BLISS BOWL

A Buddha bowl is a colourful dish of raw and cooked

CHARGRILLED VEGETABLE SALAD WITH QUINOA, PESTO AND CHEESY SAUCE

CHARGRILLED VEGETABLE SALAD WITH QUINOA, PESTO AND

SOUR CREAM AND ONION NUTS

The flavour of these delicious nuts mimics the taste

CHEESY CRACKERS

It’s easy to find crackers without animal ingredients

VEGAN TZATZIKI

• 300g (2 cups) unroasted, unsalted cashews, soaked

HEART OF PALM AND ARTICHOKE CAKES

These delectable cakes are crisp on the outside and

POTATO AND LEEK WAFFLES WITH AVOCADO DIP

1 Chop the ends of the leek off and discard, then chop

SPRING GREENS AND PURPLE FLATBREAD

1 Pre-heat the oven to 180°C (350°F/Gas Mark 4) and

TOFUSH AND CHIPS

• 1 x 400g (14 oz) firm block tofu, drained and excess

FULL ENGLISH BREAKFAST

This vegan version of a full English, with garlic mushrooms

ONION AND SUN-DRIED TOMATO MUFFINS

The sun-dried tomatoes, onions and herbs all work really

ROASTED PEPPER AND ONION PESTO TART

1 Preheat the oven to 180oC (350oF/Gas Mark 4). Grease

MOLLETE

For a sweet mollete, spread butter on the bread and

PALM HEARTS AND CAULIFLOWER CEVICHE

This hearty ceviche recipe is served best on its own

SPINACH AND MUSHROOM ENCHILADAS VERDES

The enchilada is an ancient dish that has gone through

ROASTED TOMATILLO SALSA

• 5-6 tomatillos, cut into 1½-inch wedges (if you can’t

CASHEW CREMA MEXICANA

1 Place the cashews in a microwavesafe bowl and add

VEGAN BOLOGNESE

1 Bring water to boil. Add salt and pasta and cook

FILLED AUBERGINES

2 In the meantime chop all vegetables except the aubergines.

ROASTED CAULIFLOWER PICCATA

• 1 recipe Mashed Potatoes with Sour Cream and Chives

MASHED POTATOES WITH SOUR CREAM AND CHIVES

You can make delicious veganised mashed potatoes by

CLEAN MATCHA GREEN COLD BREW

This Clean Matcha Green blend is the perfect companion

MINT MATCHA GREEN COLD BREW RECIPE

This energising Mint Matcha Green cold brew is the

SUPREME MATCHA GREEN POWER BALLS

Our quick and easy Supreme Green Matcha Power Balls

MATCHA BLUEBERRY VEGAN CHEESECAKE

This matcha blueberry vegan cheesecake tastes as beautiful

BLOOM MATCHA COCONUT ICE-CREAM

• 235ml (1 cup) date paste (12 dates + 300ml water

MATCHA TEA AND TEMPURA ASPARAGUS

A wok is the best to do this, though a deep pan will

STRAWBERRY FIZZ

1 Blend strawberries, agave syrup and beetroot crystals.

GREEN CASHEW SMOOTHIE

This is a super-stealthy way to reap all the goodness

ORANGE ENERGY BOOST

1 Juice the apples, carrots and ginger into a glass.

POMEGRANATE ORANGE SMOOTHIE

2 Scoop out the pomegranate seeds. Add the ingredients

TRINITY SMOOTHIE

• Recipe originally featured in Angelicious by Trinity

WATERMELON, STRAWBERRY, APPLE, LEMON AND MINT JUICE

Watermelon juice on its own is the best, but strawberries

WATERMELON, LIME AND BASIL JUICE

• ½ watermelon, peeled and chopped (don’t worry about

CANTALOUPE, ORANGE AND TURMERIC JUICE

Both cantaloupe and oranges are loaded with vitamin

AVOCADO ICE CREAM

This delicious vegan, raw and gluten-free Avocado Ice

RASPBERRY POPSICLES

Recipe for dairy-free, gluten-free, refined sugar free

FROZEN SMOOTHIE BOWL

1 Place cashew milk, water, kale, papaya flesh, frozen

AVOCADO CHOCOLATE PANCAKES

1 Put the plant milk, eggs, avocado, baking powder

PEACH MELBA CHEESECAKE

This make-ahead frozen raw cheesecake is my interpretation

CHOCOLATE CAKES

• 1 egg substitute (2 level tbsp of VeganEgg with 115ml

APRICOT, PISTACHIO AND ALMOND TART

Sweet, sharp and fragrant, apricots lend themselves

PIÑA COLADA CREAM CAKE

• 350g (2⅓ cups) cashew nuts, soaked in water for 2

WHIPPED CREAM

• 120g (½ cup) cashew or macadamia nuts, soaked in

COOKIE DOUGH POPS

A fun recipe requiring very little planning, these

FROZEN BERRY SMOOTHIE BOWL

• 250g (2 cups) frozen mixed berries (such as raspberries

STRAWBERRY BLONDE BARS

1 Put the cashew nuts for the filling in a large bowl

ORANGE AND PASSIONFRUIT CHEESECAKE

1 Put the cashew nuts in a large bowl and cover with

RED VELVET CAKE

This creation uses beetroot (beet) powder and raspberry

ADUNA MOCHA-HAZELNUT MOUSSE

Aduna’s Super-Cacao powder adds a powerful nutrition

RAW CHOCOLATE COVERED HAZELNUT SLICE

1 Ahead of time soak the hazelnuts and almonds in water

CHOCOLATE ALMOND BANANA CUPS

• 125g (1 cup) dark chocolate or 80g (½ cup) chocolate

PEANUT BUTTER CUP GRANOLA

1 Preheat the oven to 175°C (350°F/Gas Mark 4). Mix

CHOCOLATE CHIP MACADAMIA COOKIES

2 Whisk together the flax meal and water in a small

SPICY CAKE

• 60g (⅓ cup) macadamia nuts, soaked in water for 2–3

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