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Digital Subscriptions > Psychologies > No. 152 > My vegan travels

My vegan travels

Chef Jackie Kearney has collected beautiful and inspirational vegan recipes from her travels around the world – the recipes in her new book will surprise and impress

RECIPES JACKIE KEARNEY PHOTOGRAPHS CLARE WINFIELD EDITED BY DANIELLE WOODWARD

The subtitle of Jackie Kearney’s latest book is ‘comfort food inspired by adventure’. Following on from her award-winning Vegan Street Food, which was influenced by culinary experiences during her travels across Asia, My Vegan Travels (Ryland Peters & Small, £16.99) is all about what comfort food means, wherever you are in the world. As Kearney says, ‘From British and European comfort classics to fusion and street food-inspired dishes from Asia and North America, each one satisfies the soul as well as the appetite. As the sign above my street kitchen used to say: ‘‘Inspired by world food. Made in Manchester’’.’

A MasterChef finalist in 2011, Kearney is passionate about Asian street food and creating tasty vegan dishes. If you’ve been thinking about experimenting with vegan cooking but aren’t sure where to start, this book will help demystify the ingredients and methods, with easy instructions for making items such as cashew cream and almond milk. With chapters including ‘No Place Like Home’, ‘European Suppers’, ‘Asian Comfort’, and ‘Americana’, there’s a range of tantalising dishes to suit every palate.

SOCCA PIZZA

Socca is a classic street-food flatbread found around the Mediterranean (known as ‘farinata’ in Italy). Made with chickpea flour and olive oil, it’s naturally gluten-free.

SERVES 6

FOR THE TOPPING

• 1 tbsp light olive oil

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