‘We are all being encouraged now to tap into the kinder part of our character, to eat more compassionately, both for animals and the planet. I feel there’s a deeper, more spiritual side to this way of eating that I’m beginning to explore more every day,’ says Taiwanese TV chef and author Ching-He Huang, who ...
With thousands of people taking part in Veganuary this year – 440,000 and still rising – it’s a barometer of the growing interest in the ethical and health benefits of a plant-based diet. But despite all the publicity surrounding the campaign, it’s not easy being vegan – a healthy one, at least, according to registered ...
It’s a time of peak opportunity for personal trainers in January, as many of us arise sluggishly from the sofa after a period of Christmas feasting and try to reinvent our diet and exercise habits, with plans to lose a few excess pounds or finally train for that half marathon. But unlike many PTs, who ...
INGREDIENTSRapeseed oil 200g quinoa 1 pointed cabbage 1 savoy cabbage 1 fennel bulb 100ml apple juice ½ tsp ground cumin 2 pinches of sea salt 1 ripe mango 1 pomegranateMETHODHeat a good amount of rapeseed oil in a large pan over a medium heat and fry the quinoa for about 10 minutes, or ...
INGREDIENTS400g firm tofu rapeseed oil 200g tenderstem broccoli 12–15 red cherry tomatoes, cut in half 4 tbsp black bean sauce 2 tbsp water juice of 1 lime 2 tbsp white sesame seeds, toastedMETHODCut the tofu into cubes. Heat a little rapeseed oil in a pan over a medium heat and fry the tofu ...
DETAILSServes 8 Prep 25 minutes, plus 2 hours chilling Cook 25 minutesINGREDIENTS200g vegan biscuits 30g blanched hazelnuts, plus extra for decorating 1.5 tbsp cocoa powder 2 tbsp maple syrup 3 tbsp vegan butter (such as Flora Plant B+tter) 1 x 400g tin of coconut milk 2 tbsp cornflour 1 tsp vanilla extract 100g ...
DETAILSServes 8-12 Prep 50 minutes, plus 4 hours freezing Cook 8-9 minutesINGREDIENTSFor the filling:200g cashews 1 tbsp vanilla extract 270m Elmlea Plant Double 1 lemon 4 tbsp maple syrup 2 tbsp coconut oil 300g fresh blueberriesFor the base:5 dates 120g almonds 80g walnuts 2 tbsp coconut oil For the compote:300g blueberries ...
INGREDIENTS200g wild rice, presoaked 1 butternut squash rapeseed oil, for frying 2 tbsp red curry paste 4 lime leaves, dried or fresh 6 mushrooms, thinly sliced 2 shallots, finely chopped 1 stick of lemon grass, finely chopped 1 red chilli, finely chopped 1 x 400ml tin of coconut milk sea salt juice of 1 ...