Make Your Own World Cuisine Recipes (cheaper too!)

Everyone in England likes a nice cup of tea. Nemi Tea is a London social enterprise, which uses profits to give jobs and incomes to refugees, arriving in England often after traumatic experiences.

NHS says that it’s best to avoid caffeine for pregnancy/nursing (or no more than 2 cups of weak tea daily – or 1 cup of mild coffee or cola). Also avoid caffeine for certain medical conditions. 

Use a sink drainer to catch tea leaves, then bin (caffeine may affect compost creatures). Same with coffee grounds.

Most teas are packed in plastic, which means that when you pour hot water over the tea bags, you’re literally drinking microplastics. Fair Trade tea is also important, as tea plantation workers often live in some of the poorest countries on earth.

And tea leaves are very absorbent, so choosing organic not only is good for you and the planet, but the tea plantation pickers (they don’t therefore have to wear protective clothing, in very hot climates).

This tea is not just Fair Trade, but made with organic tea leaves. Not just good for the planet, but good for tea plantation workers, who often work in some of the hottest temperatures on earth (they therefore don’t have to wear extra clothing to protect themselves from chemicals).

Sold in pretty zero waste cardboard tubs (you can recycle the inner packaging at supermarket bag bins), the range (serve with oat milk or cashew milk includes:

• English Breakfast Tea (the classic, ideal for your veggie full breakfast). Or serve with a slice of vegan Victoria sponge (enjoyed by Queen Victoria at her Isle of Wight summerhouse).
• Earl Grey (if you’re a bit posh). This is spiced with bergamot oil, best without milk. This smoky Assam tea also has a blue hue, thanks to the addition of cornflower petals.
• Spicy Chai (the Indian classic, loved worldwide). This featuring black tea warmed up by spices of ginger, cinnamon, peppercorn, cloves and cardamom. Ideal to sip on one of England’s many cold rainy days.
• Green Tea (this is the healthiest tea, some love it – others don’t!) This version is not so bitter, due to delicate steamed green leaves from Southern India’s Nilgiri District.

Hampstead Organic Tea (truly plastic-free!)

Hampstead Teas always come out top, when indie experts look at which teas have the best eco credentials. Many companies these days use ‘biodegradable bags’ that are basically a form of plastic. So when you pour hot water over them, the plastic goes into you!

This brand is one of the few on the market, that truly is plastic-free. Plus all their teas are organic. And delicious. And varied, so there is something for everyone. The range includes:

• English breakfast
• Darjeeling
• Earl Grey
• Oolong
• Lemon ginger
• Matcha
• Peppermint Spearmint
• Lavender valerian (sleep!)
• Chamomile
• Indian Chai
• Turmeric Cinnamon
• French vanilla
• Rooibos

Clipper Organic Tea (found in most shops)

Clipper makes good organic teas in plastic-free packaging including white teas (young buds that are gently oxidised to create a healthy cup of antioxidants in fruity flavours like raspberry).

Clipper Also Makes Nice Herb Teas

Their herbal range is extensive though you’ll likely have to shop online to go beyond peppermint or chamomile (nettles, liquorice, fennel and dandelion).

Clipper’s Organic Peach Tea (with chamomile) is a beautifully refreshing drink in plastic-free packaging, by one of England’s most sustainable beverage companies.

The chamomile tea is combined with natural peach flavours and orange peel, plus some natural flavouring of mango and orange. Sold in unbleached tea bags.

Other flavours include berries and peppermint. 

A Tea Infuser (and linen washable tea bags)

This stainless steel loose tea infuser is ideal if you like a ‘proper pot of tea’ but don’t want the hassle of using a traditional teapot, especially if you travel or work from an office. This little gadget lets you make a perfect cup with loose tea leaves, allowing the water to circulate and infuse flavours.

Made from quality steel, the sleek modern design lets you hook the strainer on the end of your mug, with a retractable opening/closing mechanism, so it’s easy to remove and clean.

To brew black tea:

1. Boil Water: Bring fresh, filtered water to a boiling point. Black tea needs high heat to release its full richness.
2. Measure Tea: Use about one teaspoon of loose leaf black tea for each cup. Loose tea allows for fuller flavour extraction than tea bags.
3. Brewing Time: Pour the boiling water over the tea and let it steep for 3 to 5 minutes. Longer steeping can lead to bitterness.
4. Strain and Serve: Use a metal or silicone strainer to keep your brew plastic-free. Serve plain or with a dash of plant milk.

An alternative to tea bags is to use loose tea with washable linen tea bags. Featuring quotes to inspire your day, wash with biodegradable washing-up liquid and rinse/line-dry after each use, and occasionally soak in a 1 part cleaning vinegar to two parts water (then rinse).

Annie’s Loose Herbal Teas (from Scotland)

Annie’s Teas are sold in zero waste tins, prepared from beautiful Scotland, in rural Argyllshire. They are packed with locally-sourced fresh herbs and dried to preserve the aroma and flavour. Any bags are compostable. They make a wonderful alternative to plain tea or coffee.

Avoid hibiscus tea for pregnancy (check other tins for contraindications).

The range includes:

• Summer Tea is a pink tea (good hot or iced) with blackcurrant, beetroot, cranberry, pineapple, hibiscus, rosehip, rose petals, sultanas and hibiscus.
• Energy Tea contains orange, lemongrass, carrots, nettles, lemon balm and hibiscus.
• Fruit Cuddle Tea contains apple, cranberries, blackcurrants, pineapple, sultanas, strawberries, rosehip, strawberry and hibiscus.
• Vitality Tea features nettles, elderflower, lemon verbena, raspberry leaf and hibiscus.
• Sunset Tea is a relaxing tea with chamomile, lemon balm, rose petals, sage, sultanas, fennel and elderflower.
• Winter Tea is a fruity immunity tea with orange, rosehip, sultanas, hibiscus and chamomile with warming cinnamon and cloves.
• Wild Berries Tea is a combo (iced or hot) or forest fruits, rose hips and hibiscus, along with blueberries, strawberries and raspberries. One pack makes around 20 cups of tea.

A Refreshing Glass of Iced Tea, Y’all!

Peach iced tea (Minimalist Baker) is a lovely recipe inspired by the Deep South. The peach tea is mixed with orange juice, then ‘marbled’ in glasses with a mix of raspberries, almond milk, vanilla and lemon, sweetened with maple syrup.  It’s surprising why iced tea is not more popular outside the Deep South.

Brew Tea’s Cold Brew is flavoured with lemon and a little vanilla. Made in Manchester!

 

Recipe Ideas to Use Leftover Parsnips

Parsnips are often a favourite (root) vegetable for many. Naturally sweet, they are delicious roasted with a veggie Sunday dinner, make wonderful soup and also good in cakes!

Parsnip Curry with Lentils (The Veg Space) is super-affordable, and only needs a few ingredients. It’s made with ginger, garlic and spice paste. Serve with rice and green beans or broccoli. Leftovers are good for lunch.

Parsnips are high in vitamin K, so check medication. Keep alliums and nutmeg (often used in parsnip recipes) away from pets.

As acids in excess could harm compost creatures, just bin alliums (onion family) if using in these recipes. Parsnip flowers look similar to water hemlock (England’s most toxic plant to many creatures).

Related to carrots and parsley, their sweetness (they used to be used instead of sugar for cakes and desserts) is due to a long growing season, when starch turns to sugar after the first frost. They are high in fibre, vitamins and potassium.

Native to Eurasia, parsnips were the staple food in the USA, before being replaced by potatoes in the 1800s. Let’s look at delicious ways to use up these wonderful vegetables, if you have a glut leftover from the farm shop or farmers’ market:

How to Choose and Store Parsnips

Choose small to medium parsnips that are firm to the touch. Once bought, you can store them in the fridge for a couple of weeks, in an airtight container. Remove the green tops (leaving an inch of the stem) to help them last longer.

Just before use, scrub parsnips with a vegetable brush under cold running water. Use immediately, to avoid them going brown.

No-Recipe Ideas to Use Leftover Parsnips

Here are a few easy ways to use up leftover parsnips, without having to use a recipe:

• Roast them in rapeseed oil, sea salt and herbs (thyme or rosemary) until tender and the sugar has caramelised. If wished, drizzle over a little maple syrup, near the end of cooking time.
• Add to mixed root veggie stews or soups.
• Boil until soft, then mash with vegan butter and cream (or veggie stock) for a creamy side dish.
• Slice into thin chunks, then bake or air-fry to make parsnip chips.
• Use a mandoline (with a finger guard) to slice parsnips, then layer them with sliced potatoes, vegan cream and cheese, then bake for a gratin.
• Sub vegan carrot cake recipes with parsnips instead.

Learning to cook your own food is empowering, as you no longer have to rely on expensive plastic-wrapped ready-meals and takeaways. Master your favourite cuisines at home. Then every night is restaurant night!

Never eat rice after 24 hours (a food poison hazard) and avoid unpasteurised miso for pregnancy/nursing or weak immune systems (and use bamboo chopsticks). Before cooking, read up on food safety for people and pets (many ingredients are unsafe near animal friends). 

Bin allium scraps (onion, garlic, leeks, shallots, chives) as acids may harm compost creatures (same with tomato/citrus/rhubarb scraps).

Vegan Japan is a book of street foods, vegetable sides and adorable bite-sized desserts, along with warming soups and slurp-able noodles.

Japanese French chef Julia grew up devouring all the above, so when she went vegan, was sure she would not give up her childhood favourites. And in this book, shows that Japanese food does not have to be complicated.

Recipes include:

• Kabocha Stew
• Miso Butter Ramen
• Yakisoba
• Onigiri
• Napolitan
• Japanese Potato Salad
• Karaage
• Maguro Don
• Ponzu Sauce
• Mentsuyu
• Japanese Mayonnaise

Author Julia Boucachard grew up between Tokyo and France. She earned degrees in biology and environment, then became a self-taught cook and opened a Paris restaurant, where she shares plant-based recipes, inspired by her childhood foods.

Other Good Vegan Japanese Recipe Books

Vegan JapanEasy, with recipes for:

• Vegetable tempura
• Onigiri
• Mushroom gyoza
• Cauliflower katsu curry
• French onion ramen
• Soy sauce butterscotch brownies

Also read Vegan Recipes from Japan (with inspiration from Zen philosophy to produce food with no waste).

Learning to cook your own food is empowering, as you no longer have to rely on expensive plastic-wrapped ready-meals and takeaways. Master your favourite cuisines at home. Then every night is restaurant night!

Vegan Asian offers super-simple recipes by a popular young chef, for recipes that will keep you coming back for more.

Never eat rice after 24 hours (a food poison hazard) and use bamboo chopsticks. Before cooking, read up on food safety for people and pets (many ingredients are unsafe near animal friends). 

Bin allium scraps (onion, garlic, leeks, shallots, chives) as acids may harm compost creatures (same with tomato/citrus/rhubarb scraps).

Recipes include:

• Pad Thai
• Char siu tofu
• Vietnamese mushroom pho
• Singaporean chilli tofu
• Chinese lettuce wraps
• Yang chow fried rice
• Japanese yakisoba
• Spicy Dan Dan noodles
• Satay tofu sticks with peanut sauce
• Korean bulgogi mushrooms

Jeeca Uy is a recipe developer from family of foodies, who learned to cook at an early age, picking up tips from her mother and grandmother.

She finds cooking very therapeutic and hopes you can feel the same, after experimenting with her recipes. She always strives to make her recipes simple with affordable ingredients.

More Good Vegan Asian Recipe Books 

Asian Green with simple recipes for nourishing soups and vibrant mains, plus tips on how to use a wok. Enjoy recipes for:

• Wok-fried orange-soy sticky sprouts
• Peking mushroom pancakes
• Smoked tofu & broccoli
• Korean-style Ram-don
• Chinese black bean seitan tacos

Plant-Based Himalaya is another unique book, this time sharing 38 recipes from the author’s home country, the food that she has cooked and eaten since childhood. From grains to dal and curries and from greens and sauces to delicious desserts, the book features 250 beautiful colour photos.

The Korean Vegan Cookbook offers recipes from this unique part of the world. This is an award-winning book from a region renowned for barbecue and fish sauce. Recipes include:

• Black bean noodles
• Korean potato-leek soup
• Kimchi stew
• Korean pear slaw
• Omma’s BBQ sauce
• Chocolate sweet potato cake

Not just for recipes, this book is worth reading for Joanne’s story that will move you to tears. Now a top US lawyer married to a concert pianist (others almost drowned her mother in the river when fleeing from North Korea, to stop her starving to death – but she managed to survive on chocolate bars).

Make It Plant-Based! Filipino offers 50 recipes for soups, noodles and snacks. Recipes include:

• Filipino-style Tofu Sausage
• Spicy curried taro leaves
• Sizzling mushroom and tofu sisig
• Vegetable Noodle Soup
• Chickpea Lumpia
• Sweet Banana Spring Rolls
• No-Churn Ube (purple yam) Ice Cream

Sesame, Soy, Spice is the debut cookbook by a popular recipe blogger, who shares delicious gluten-free meals, influenced by her pan-Asian background and personal journey to wellness.

Growing up in an international family, the author ate food from her parents’ Korean, Japanese and Taiwanese cultures, along with the food of other family members who had French and Brazilian roots.

After struggling with an eating disorder and addiction, she turned to a vegan lifestyle but found herself drifting away from the foods she enjoyed in childhood. So she turned to her old comfort foods as inspiration for new dishes and began to heal.

These recipes are inspired by Korean temple food, Japanese Buddhist cuisine and Taiwanese faux meats. Enjoy easy-to-make plant-based takes on:

• Smoky maple tempeh bacon
• Green garden soba noodle salad
• Taiwanese five-spice Brussels sprouts
• Spicy peanut ramen
• Thai basil tempeh
• Miso caramel crème brulée

Remy Park is founder of the renowned blog Veggiekins where she writes on food and wellness. She loves farmers’ markets and watching the sun rise.

Her love for wellness began after recovering from anorexia, obsessive compulsive disorder, self-harm and substance/alcohol addictions, which lead to rock bottom by age 17. After eating vegan for a week, she began to heal and now helps others to use as food for healing.

This easy pad Thai (Happy Vegannie) is easy to make.

Easy-Peasy Vegan Noodle Recipes

Noodles are on the menu for most people in England, as they are tasty, quick and easy to cook. Look in stores for rice noodles (no egg) and use them to make one of these super-simple recipes.

This easy broccoli noodle recipe (So Vegan) only need a few ingredients including fresh broccoli, red pepper, onions and Shiitake mushrooms. Made with fresh ginger and cooked in a blend of sesame soil, soy sauce, rice wine vinegar, sweetened with maple syrup.

If you like this kind of food, check out the cookbooks Vegan Ramen and Oodles and Oodles of Vegan Noodles!

These Sesame Noodles (Rainbow Plant Life) make a great quick weeknight supper dish. While the spring onions are cooking, make the sesame sauce (a blend of soy sauce, sesame oil, ginger and garlic) then cook and drain the noodles.

Then coat the noodles in sauce, and add spring onions and other vegetables, and serve with a little chilli sauce. Nisha says that if you can’t find Chinese sesame paste for this recipe, blend organic peanut butter and tahini.

Spicy Ramen (Jessica in the Kitchen) makes use of ready-made Ramen noodles (you can leave out the seasoning pack, and use fresh ingredients for better taste and nutrition).

Invest in some good toasted sesame oil if you like Asian dishes, it will then bring out the flavours of your fresh scallions, garlic and ginger. The sweet chilli sauce makes this dish the bomb!

Try this Easy Vegan Tiramisu (Rainbow Nourishments). Unlike most recipes, there’s no faffing about buying or making sponge fingers, you just need 5 ingredients (no cashews, coconut oil or vegan cream cheese needed). And it’s ready in 20 minutes!

Another popular way to end the meal in Italy is a small glass of ice-cold limoncello (a very lemony vodka drink that won’t freeze).

Tiramisu is Italian for ‘pick-me-up’, due to containing chocolate and coffee (lots of caffeine!) Unlike England (where tiramisu is sold in plastic pots), in Italy people make it themselves. A few tries and you’ll have this recipe down pat!

This espresso coffee cake (Rainbow Nourishments) is easy to make.

Avoid caffeine for pregnancy/nursing. 

Learning to cook your own food is empowering, as you no longer have to rely on expensive plastic-wrapped ready-meals and takeaways. Master your favourite cuisines at home. Then every night is restaurant night!

Cooking with Nonna is a fun and unique book to make the best Italian home cooking. Giuseppe is a second-generation British Italian where food and family have always been intertwined.

Never eat rice after 24 hours. Before cooking, read up on food safety for people and pets (many ingredients are unsafe near animal friends). 

Bin allium scraps (onion, garlic, leeks, shallots, chives) as acids may harm compost creatures (same with tomato/citrus/rhubarb scraps).

So when Giuseppe went vegan, he needed to find a way to cook the flavours of his family. There was only one person who could help; his nonna! Together they learned how to make the authentic Italian and Sicilian dishes that Nonna grew up with, using all plants.

Recipes include:

• Classic Lasagne with Homemade Mince
• Arancini (croquettes) Della Nonna!
• The Perfect Tomato Sauce
• Pasta Aglio Olio & Peperconico
• Homemade Focaccia
• Tiramisu
• Coffee Granita
• Biscotti

About the Author 

Giuseppe Federici comes from a long line of passionate foodies, and only at 15 did he realise that a British roast dinner did not begin with a full plate of pasta!

He has a huge fanbase of 440K Instagram followers and 300K on TikTok, and has hosted supper clubs and been crowned Digital Creator of the Year at Fortnum & Mason food and drinks awards.

This pea and potato risotto (Exploring Vegan) is a simple 5-ingredient recipe, to make yourself a tasty Italian supper. Use with Biona organic rice (in paper packaging). For other rice, recycle packaging at supermarket bag bins, if your kerbside does not recycle.

The secret to good risotto is to keep stirring, so don’t leave the stove! Using potatoes in a risotto means you don’t have to use milk or cream, as the starches break down into a creamy base. You can use fresh or frozen peas for this recipe (Pack’d Petit Pois are organic and sold in paper packaging).

Spring Vegan Risotto (with asparagus and peas)

This spring vegan risotto (Wallflower Kitchen) is a lovely recipe for spring and summer months, ideal with a can of organic Vinca white wine! The secret to good risotto is to keep stirring throughout, so don’t leave the stove!

Check medication before consuming asparagus (due to vitamin K interactions). 

This risotto makes use of asparagus, a super spring vegetable. But you’ll have to be quick, as it’s only in season for around 8 weeks each year. For some people, it does unfortunately make your pee smell. But it’s a small price to pay, for this king of vegetables!

This ancient veg (over 2000 years old) grows so fast (up to 7 inches in a day) that if you had nothing better to do, you could (just like with bamboo) sit and watch it grow before your very eyes!

This recipe for homemade vegan lasagne (Wallflower Kitchen) is a super-easy replica of meat lasagne. This one is not just animal-kind, but healthier and full of fibre, plus very tasty! Biona makes good organic lasagne sheets, from a brand that is transitioning over to paper packaging.

• This is a simple recipe that just requires three steps. First you make the sauce (use a homemade veggie stock to avoid palm oil).
• Then you make the filling (a tasty concoction of lots of different veggies, tinned tomatoes, mixed herbs, stock and balsamic vinegar.
• Then you layer the lasagne sheets with the sauce in a dish, top with grated vegan cheese and bake. Serve with a fresh green salad.

Learning to cook your own food is empowering, as you no longer have to rely on expensive plastic-wrapped ready-meals and takeaways. Master your favourite cuisines at home. Then every night is restaurant night!

Vegan Italiano is an English translation of a simple book by an Italian chef. The recipes all use easy affordable ingredients. Nothing fancy, but this book of seasonal recipes is the bomb!

If you tire of complicated long-ingredient recipes and are on a budget, try this book which is full of recipes that ordinary budget-conscious Italians eat.

The main ingredients are always fruits, vegetables and pasta. Recipes include:

• Crostini with Marinated Courgettes
• Spaghetti with Wild Asparagus
• Cream of Pumpkin & Potato Soup
• Seasonal Cherry Strudel

About the Author

Rosalba Gioffré is native to Calabria and Florentine by adoption, and author of many cookbooks in Italy. She lives just outside of Florence, Italy.

Forget issues with mercury and by-catch. Easy Vegan Sushi (The Veg Space) offers four  varieties, using rice, rice vinegar, ginger and nori sheets. Then just assemble with veggie fillings (cucumber, broccoli, carrots, peppers).

Vegan Sushi (ElaVegan) is a slightly more elaborate recipe, which you can use with your favourite veggies, and even fill with your favourite dairy-free cream cheese.

Moving Mountains sell fishless fillets, which you can use to make vegan sushi (mix with cucumber, pepper, spring onion and vegan mayo, then layer with cooked rice).

Look in stores for Konscious, store-bought sushi made from whole grains, vegetables, legumes and fruits (in four flavours, plus plant-based salmon and poke bowls). Made by chefs, these meals are flash-frozen and ready to thaw at home.

Recycle packaging at supermarket bag bins, if your kerbside does not collect. 

This brand was founded by a young chef who cycled across Canada in his youth, and settled in an area known for environmentalism. After creating one of the USA’s first vegan hot dog brands, he’s now turned his skills to making vegan fish!

Inspiring Lessons from Japan

Henry Rivers

Japan is a unique country, likely most of us has never visited. You may consider Japan as home of lovely buildings, macaque monkeys (who like to throw snowballs in hot springs), but what else do we know about this most unusual of countries?

In fact, it’s home to some of the healthiest people on earth, who regularly live to over 100 with no ill health until end-of-life.

Japan is mostly islands, with only a few urban areas, one of which is Tokyo. But all cities are better at protecting the planet than here, with hardly any litter (like Switzerland).

Animal welfare in Japan is a hot topic right now, after a horse died during a 680-year old Shinto festival. The charity has a long history, beginning after World War II when the founders began to raise money to help emaciated and dying dogs and horses.

 

A Japanese-Style Katsu Curry Recipe

This katsu curry (So Vegan) is easy to make.

Key Japanese Cooking Ingredients

Key Japanese ingredients are pretty easy to find in England:

• Tofoo (made in Yorkshire) is organic.
• Miso is another popular ingredient. It’s one of the few foods rich in all the tastes for ‘good umami’ and also good for your tummy! It’s unpasteurised so not for children, pregnancy, nursing or affected immune conditions. 
• Seaweed (nori, wakame and kombu) is best to buy, as it’s not sustainable nor safe to harvest yourself and dogs should be kept away from seaweed, as the fronds can dry in the stomach and swell). Avoid seaweed for thyroid issues. 
• Look in stores for vegan fish sauce.

Learning to cook your own food is empowering, as you no longer have to rely on expensive plastic-wrapped ready-meals and takeaways. Master your favourite cuisines at home. Then every night is restaurant night!

Vegan Africa offers a wealth of plant-based dishes, from Ethiopia to Senegal. The 70 recipes includes recipes from 15 African countries including the Ivory Coast (the author’s home).

Don’t eat cooked rice after 24 hours. Read more on food safety for people and pets (onions, garlic and spices are not safe near animal friends).

Bin allium scraps (onion, garlic, leeks, shallots, chives) as acids may harm compost creatures (same with tomato/citrus/rhubarb scraps).

Recipes include:

• Roasted Sweet Potato Hummus
• Roasted Cauliflower with Peanut-Ginger Sauce
• Creamy Corn Soup with Peanuts
• Rwandan Vegetable Soup
• Kenyan Corn and Bean Stew
• Coconut Rice Pudding
• Banana Peanut Butter Ice Cream
• Coconut Mango Milkshake

A rich tapestry of dishes, perfect for the home cook. A true feast for the eyes, it’s a beautiful journey through native African foods, and its diverse culinary history. The author’s coconut lime French Toast is the end-all-be-all French toast recipe, as far as we’re concerned. Delish

Author Marie Kacouchia is a young Parisian who embraces the cultural references of her two homelands: France and the Ivory Coast. Passionate about cooking, she lives in Paris, France.

A Book of Vegan Nigerian Recipes

Also read Afro-Vegan by a London-Nigerian cook, with rich recipes that blend modern flavours and rich colours with traditional tastes of her childhood. Recipes include:

• Jollof Quinoa Stuffed Peppers
• Cheesy Kokoro
• Asaro-stuffed Sweet Potatoes
• Fluffy Coconut Layer Cake
• Nutty Plantain Brownies.

A Book of Vegan Ethiopian Recipes

Teff Love is a fun and unique book by a Portland (USA) author who visited an Ethiopian restaurant, and taught herself to cook this naturally vegan cuisine.

Discover the holy trinity of Ethiopian cooking: berbere spice, injera (fermented sourdough), and ye qimem zeyet (vegan clarified butter). Includes tips on cooking for a crowd!

Southern Vegan is a lovely book, offering 60 recipes for Deep South food gone plant-based (many Southern recipes are similar to ‘English comfort food’ like biscuits with gravy, mashed potato and peach cobblers).

Don’t eat cooked rice, after 24 hours. Read more on food safety for people and pets (many ingredients are unsafe near animal friends). Bin allium scraps (onion, garlic, leeks, shallots, chives) as acids may harm compost creatures (same with tomato/citrus/rhubarb scraps).

These recipes use fool-proof cooking methods and easy substitutions, for spot-on dishes to transport you to warm summer nights, full of family, tradition and of course, a little sweet tea!

Recipes include:

• Cheesy Biscuit (scones) Vegetable Pot Pie
• Mashed Sweet Potatoes
• Collard Green Carbonara
• Pimento Cheese Spread
• Dill Pickle Pasta Salad
• Berry-Peach Cornmeal Cobbler
• Red Velvet (beetroot-chocolate) Cake
• Mississippi Mud Cheesecake

50 Plant-Based Deep South Recipes

Make It Plant-Based! Southern offers 50 recipes for scones, casseroles, soups, stews and sweets. Recipes include:

• Quick Scones with Strawberry Pepper Jam
• Fried Green Tomatoes and Tangy Basil Mayo
• Vegan Fried Chicken Sandwich
• Cheesy Broccoli Soup with Pesto Croutons
• Mushroom and Potato Pot Pie Casserole
• Smashed Okra Fries
• Cracker-crusted Mac and Cheese
• Caramelised Banana Pudding
• Silky Dark Chocolate Cream Pie

Learning to cook your own food is empowering, as you no longer have to rely on expensive plastic-wrapped ready-meals and takeaways. Master your favourite cuisines at home. Then every night is restaurant night!

The Vegan Middle Eastern Cookbook is a beautiful book of authentic recipes, based around grains and pulses, nuts, vegetables and fruits, from cuisine in Iran, Armenia, Syria, Lebanon, Jordan, Egypt, Morocco and Turkey.

Never eat rice after 24 hours. Before cooking, read up on food safety for people and pets (many ingredients are unsafe near animal friends). Bin allium scraps (onion, garlic, leeks, shallots, chives) as acids may harm compost creatures (same with tomato/citrus/rhubarb scraps).

Find dishes to use as a main course or traditional mezze. This book features warm and spicy stuffed vegetables, cool and fragrant soups, delicate preserves, pilafs, bread, pickles, relishes and pastries.

About the Author

Parvin Razavi was born in Iran, and spent her early years at the Caspian Sea and in Tehran, until their family emigrated to Europe. She has always been fascinated by her family kitchen, and her culinary talent was valued for years among friends, before she turned her passion into her profession.

Vegan Middle East and One Arab Vegan are nice recipe blogs, proving that this  popular cuisine is suitable for Muslims worldwide. Plant Based Arab is another nice recipe blog, by a man who is a part-Syrian Palestinian, born in Jordan.

His site offers Ramadan recipes, and an e-book of Middle Eastern Recipes.

Middle East Vegan Society is an organisation to support businesses transition to plant-based.  It has info on being a vegan Muslim, a country guide and its own V-label certification (already used for over 50,000 products in over 30 countries).

Other Good Middle Eastern Vegan Cookbooks

• Veganistan
• Tahini and Turmeric (fusion food)

Allah (God) will not give mercy to anyone, except those who give mercy to other creatures. Prophet Mohammed

This lentil harissa pasta (So Vegan) is a North-African-inspired take on traditional pasta. The dish is very high in protein due to tinned lentils and beans, and made with plant milk and cheesy-tasty nutritional yeast (find in health stores) along with garlic, tomato, pitted green olives – serve with fresh parsley and vegan yoghurt.

Harissa paste is a spicy ingredient that can be found in all shops, and often used to make North African recipes including soups. It has quite a lot of ingredients but if you’re a foodie or professional chef, try this recipe at Pick Up Limes to make your own.

If you never know which pasta shape to choose, know that as a rule, thick pasta shapes hold on better to thick sauces (say creamy ones like this) and reserve the thinner pasta for thin tomato sauces. We think spaghetti is quite thin, and recommend linguine which is a bit thicker, and holds onto the sauce better.

Unless there are medical reasons not to, it’s best to salt the pasta water. In Italy, if pasta is cooked without salt, it’s called ‘silly pasta!’

Did you know that you can now buy homegrown pasta (British wheat) in plastic-free packaging? Choose from Yorkshire Pasta or Northern Pasta (from Cumbria).

Falafel mix is a delicately spiced mix with cumin and coriander, ideal made into 8 falafels to stuff into pitta pockets, with crisp salad and a drizzle of tahini. Or serve on a bed of hot couscous with spicy vegetable stew.

Just Wholefoods is a small artisan food company that create lovely plant-based mixes, to create your favourite teatime treats, made with kind ingredients and lots of love, from the Cotswolds.

Find these items in health shops, or buy online in bulk. Read up on food safety for people and pets. You can recycle packaging at supermarket bag bins, if your kerbside does not recycle.

 

 

Make Your Own Middle Eastern Hummus 

This homemade hummus (So Vegan) is better than the ice-cold greasy stuff in supermarket plastic tubs. In the Middle East, hummus is served fresh and warm, like this one.

To simplify this recipe, sub dry soaked chickpeas with drained canned ones. Then blend with garlic cloves, lemon juice, tahini, spices and salt. Serve with fresh crudities or pitta.

Garlic can increase bleeding, so check medication if you have any medical conditions or are due for surgery. Don’t feed birds or wildfowl garlic bread, it choke or harm. 

This butter bean hummus (The Veg Space) is full of protein. A great basic recipe that only needs 4 ingredients (lemon juice, tahini, canned butter beans and garlic), you can then have fun varying up the flavours: Add cooked beetroot or vegan pesto to make pink or green hummus, or swap the soil for jarred sun-dried tomatoes.

Spicy White Bean Buffalo Hummus (The Vegan 8) is by a super-talented chef, whose recipes always turn out fab. This recipe swaps the chickpeas for tinned cannellini beans, along with roasted red peppers, garlic, paprika, tahini, lemon juice and hot sauce.

 

Falafel Sandwich (Hey Nutrition Lady) is worlds away from the greasy items offered in supermarkets. This packs hot falafel next to cool cucumber and pickled onions, in a homemade tahini sauce.

Magical Green Falafel (Full of Plants) are super-easy to make, with just 6 ingredients and a few spices. Serve with pita bread, salads and hummus. Also try Thomas’ Falafel Pasta Salad which combines two favourite foods.

A Book of Homemade Falafel Recipes

Falafel is the ultimate guide to the popular Middle Eastern fast food, by Croatian chef Dunja Gulin. Using vegetables, nuts, seeds, lentils and grains, find recipes for fennel lemon scented falafel, juicy brown rice faux-lafel, crunchy sesame falafel or falafel croquettes.

You’ll also learn how to make a tasty Mediterranean seed falafel, served with homemade tahini sauce, alongside tangy quick pickles, crispy herb salads and easy flatbreads.

Where to Buy Falafel and Hummus Mix

If you do go down this route, then you can recycle plastic packaging at supermarket bag bins, if your council does not collect kerbside. Amisa Organic Falafel Mix is gluten-free. Serve with mixed salad leaves, olives, cherry tomatoes, sliced onion and hummus for a nice summer lunch.

Just Whole Foods Organic Falafel Mix is delicately spiced with cumin and coriander. Serve in pitta pockets with crisp salad and a drizzle of tahini, or serve on couscous with spicy vegetable stew.

Hummus Where The Heart Is is another of Dunja’s books, this time offering 65 inventive recipes for this delicious favourite. Learn how to make the perfect homemade hummus (from chickpeas, lemon juice, garlic and tahini) then again find recipes to use it – onion jam hummus, Indonesian-style hummus, baked aubergine/eggplant version and dippers, plus even chapters for hummus meals and desserts.

The Magic of Tahini shows how to make your own creamy sesame paste that’s high in protein and calcium (from both black or white sesame seeds).

Then use it to create dreamy recipes including strawberry tahini yoghurt, sesame-full quiche, velvety white soup, marbelled muffin and coconut black tahini ice-cream.

Middle Eastern Vegan Desserts

Eastern desserts and cakes carry cultural taste in every bite, yet are rare to find on sale in England. From Asia to the Middle East to closer-to-home Greece, these desserts and cakes offer plant-based indulgence. Why not try a couple of these delicious recipes?

Vegan Persian Love Cake (The Heartful Table) is a dense cake beautifully balanced with orange, cardamom and almonds, with a rose pistachio glaze.

Orange Semolina Cupcakes (Lazy Cat Kitchen) only need a few ingredients. If you thought that semolina was only reserved for school puddings, try this recipe. Made with fine semolina and orange marmalade, the cupcakes are drizzled with an orange syrup.

This Lebanese Semolina Pudding (Lands and Flavors) is super-simple to make, made with coconut cream (chilled coconut milk) along with orange syrup and rosewater.

Baklava is a Greek baked treat made with layers of phyllo pastry, then filled with nuts sand drizzled with syrup. Try this vegan date baklava (Lazy Cat Kitchen).

Meet a Middle Eastern (vegan) Prince!

A controversial law in England is that of religious slaughter, when animals are not stunned, in accordance with laws for the Jewish and Islamic faiths. Veterinary experts at Compassion in World Farming say this causes immense suffering.

The fact is that it’s perfectly possible for both faiths to be vegan, so no ritual slaughter is needed. It may be religious ‘law’ if you eat meat, but you don’t actually have to eat meat. So this can keep everyone happy, without breaking any faith traditions. Here are some helpers:

Compassion in World Farming says that many ‘Halal’ meats are from stunned animals (so not compliant). While some supermarkets sell Halal meat, without labelling it properly. So people buy it, not realising that it comes from animals that were not stunned.

Let’s Meet a Middle Eastern (vegan) Prince!

Religious slaughter is very controversial in England, where animals are killed without stunning, in line with religious slaughter rules of both the Islamic and Jewish religions.

Some of the best-selling vegan cookbook authors in the world are vegan. One Arab Vegan is one of the most popular recipe blogs (its founder a practicing Muslim). And Prince Khaled bin alwaleed (above) is so passionate about the lifestyle, he now has invested heavily in the world’s biggest plant-based news website.

Madeleine Olivia

Even for people who don’t like salad, most people like Greek salad! Vegan Greek salad is very simple to make, the only caveat being finding or make plant-based feta (M & S sells a good one). Or just use cubed vegan cheese of choice. Greek salad is not just tasty but more filling than a lettuce leaf, tomato and cucumber affair. And makes a lovely summer lunch.

Before making, read up on food safety for people and pets (onion and garlic are unsafe near animal friends).

Just bin allium scraps (leeks, onion, garlic, chives, shallots), as acids could harm compost creatures (same for citrus/tomato/rhubarb).

Chopping and Preparing the Vegetables

• Tomatoes (cut into quarters if small)
• Cucumbers (slice thinly in half-moons: peel for thick or bitter skins)
• Onion: Dice small (soak briefly for a milder taste)
• Peppers (slice in short thin strips)
• Add pitted kalamata olives and vegan feta cheese.

A Simple Vegan Greek Salad Recipe

This vegan Greek salad (The Simple Veganista) is a tasty filling salad made with cucumber, red pepper, tomatoes, red onion, oregano and parsley, with lemon and kalamata olives. And tinned chickpeas (always pop lid tins inside or ring-pulls back over before recycling, to avoid wildlife getting trapped).

Vegan Feta Cheese Options

The ‘Greek ingredient’ here is of course feta cheese. You can make your own vegan feta cheese (Madeleine Olivia). Or buy it (Fetamorphosis and Kinda Co Greek Style).

To make a simple feta alternative: cube 200g of firm tofu (Tofoo needs no pressing), then toss it in a marinade of 1 tablespoon each lemon juice and olive oil, 1/2 teaspoon of dried oregano, 1/4 teaspoon of salt and black pepper to taste. Ideally leave to marinate for 30 minutes.

What Brand of Pasta to Use?

The Yorkshire Pasta Company and Northern Pasta Co are both home-grown brands that use British wheat, and sell in paper (not plastic packaging). We think either of these are a great idea to support local farmers, and avoid plastic waste.

Bring a pan of water to a rolling boil, and salt the water before adding pasta. Unless you have a medical condition. Not salting water in Italy when cooking, makes it ‘silly pasta!’ You will notice the difference in taste.

Homemade Greek Salad Dressing

Just combine in a small bowl:

• 4 tbsp olive oil
• 2 tbsp red wine vinegar
• 1 garlic clove, crushed
• 1 tsp dried oregano
• Pinch of sea salt
• Grind of black pepper

Toss the salad in the dressing, and leave for 10 minutes to soak up the  flavours, before serving at once.

Eat Like the Greeks (fact, or made-up media?)

Ela Vegan

England doesn’t have the best reputation for nutrition (with high levels of obesity, heart disease, type-2 diabetes, cancer etc). And we are often told that we should all ‘eat like the Greeks’, as they have the healthiest Mediterranean diet in Europe.

Is this true? Partly. But often there are vested interests and inaccurate reporting, which kind of makes the story not so straightforward. Let’s take a look at the facts!

Eating Well says that it’s perfectly possible to follow such a diet with plants, you don’t have to eat fish if you don’t want to (for ethical, over-fishing reasons or if you’re pregnant or nursing). Their dietitian suggests:

• Whole grains (brown rice, rolled oats, wholegrain bread, barley)
• Plant-based proteins (beans, lentils, chickpeas, tofu
• Nuts and seeds (not for young children or allergies)
• Healthy fats (olive oil, use rapeseed oil for cooking)
• Fresh fruits (organic apples, pears, berries and dried apricots/figs)
• Fresh vegetables (leafy greens, salad vegetables, garlic, onion)
• Dairy alternatives (oat drink is good)

Viva! reports that a recent study found that a plant-based Mediterranean diet was better for weight loss and health than one with fish. You can easily get omega 3 fatty acids from oils and nuts/seeds, without over-fishing or mercury poisoning.

Plus most fish eaten in England is not from lone fishermen, but from huge ‘city-sized ships’ that often by-catch other creatures like dolphins, sea turtles and sharks.

The four-month study asked 63 adults with weight issues to eat a ‘healthy Mediterranean diet’ for 16 weeks, and put the others on a low-fat vegan diet (with no change on the ‘eat like the Greeks’ diet, the latter dropped an average of 1 stone each.

Animal products are also higher in acid, linked to weight gain and inflammation. Which also means you are less likely to exercise (which helps also to lose weight).

Why are the Greeks So Healthy?

A Greek person would never eat a ready-made moussaka, it will always be homemade with fresh ingredients. Greece also has a strong family culture, so older people are cared for by relatives, rather than care homes (loneliness is known to increase both dementia and mortality).

Due to the Orthodox religion, Greeks often eat only plants during fasting. Fresh fruit and veg are daily staples (bought from markets) and salads (tomato, cucumber, onions, olives) appear at every meal. And dessert is commonly fresh fruit (oranges, figs, watermelon).

Meals in Greece (like most of southern Europe) are based around community. Family and friends eat and talk together and spend time outdoors. Combining fresh air with good food.

The Myth About Fish Oils

People often say Greeks eat loads of fish, so their health comes from omega-3 oil. But that’s not the whole story. In the past, inland regions ate more greens and beans than fish.

Years ago, fish was a treat, reserved for special occasions or for people living by the sea. In fact, the main fats from the Greek diet come from plant-based omega 3 fats, like olives, nuts and seeds. These all grow abundantly, in a country that enjoys over 250 sunny days a year. This also means more natural vitamin D, which is good for bone health.

Greeks Don’t Binge Drink

Although more Greeks smoke cigarettes, Greeks rarely binge drink. Like Italy, you’ll hardly ever see anyone flailing on the street, because they’ve downed 10 pints of lager or 2 bottles of wine!

German Potato Soup (Ela Vegan) is warm, cheap and filling. It’s surprising considering how much we love potatoes in England, that it’s not a soup recipe on its own. So learn to make this version instead.

The flavours come from a blend of carrot, leek, parsley and celeriac (if you can’t get hold of the last vegetable, you can sub with celery).

Before cooking, read up on food safety for people and pets (many foods are unsafe near animal friends). Just bin allium scraps (onion, garlic, leeks, shallots, chives) as like tomato/citrus/rhubarb scraps, acids could harm compost creatures. 

For tinned ingredients, pop lids inside cans (or pop ring-pulls back over holes) to avoid wildlife getting trapped).

Germany has a strong tradition of healthy food (naturopaths have the same status as GPs in Germany).  It has the highest ratio of vegans in the world (Berlin is the most vegan-friendly city on earth).

A Recipe for German Vegan Potato Salad

This German Potato Salad (The Simple Veganista) is made with baby potatoes and fresh dill, combined with crunchy cucumber and peppery caraway seeds, in a stone-ground mustard and apple cider vinegar dressing.

To make your own salad is pretty empowering. You no longer have to rely on restaurant offerings of a slice of tomato and cucumber with limp lettuce. But also are free from the (very expensive) bagged salads in supermarkets, and dressings often made with dairy ingredients.

Homemade Vegan German Schnitzel Recipe

This homemade schnitzel recipe (Vegan on Board) is a bit more complicated, replacing chicken with celeriac slices. Fried up and served with potato salad and greens.

If you prefer to buy ready-made, look in stores for Oumph! vegan schnitzel, made with sustainable soy (from Europe, not from Amazon rainforests). Recycle packaging at supermarket bag bins, if your kerbside does not recycle.

Vegan Black Forest Trifle

Black Forest desserts are inspired by the traditional colours (black and red) of the national dress, in the beautiful German area of Bavaria. Cherry and chocolate also makes a tasty dessert combination!

This homemade black forest trifle (Rainbow Nourishments) is a show-stopping dessert made from layers of vegan chocolate cake, chocolate custard, macerated cherries and whipped dairy-free cream. It’s a lot easier to make, than it looks!

Learning to cook your own food is empowering, as you no longer have to rely on expensive plastic-wrapped ready-meals and takeaways. Master your favourite cuisines at home. Then every night is restaurant night!

Vegan Indian Food is a book of almost 90 plant-based Indian recipes, including breads, curries, rice dishes and desserts. The book draws on the author’s experience of wanting to make some of her favourite dishes vegan-friendly, but still respecting the history and authenticity of her heritage.

Don’t eat cooked rice after 24 hours. Read more on food safety for people and pets (onions, garlic and spices are not safe near animal friends).

Bin allium scraps (onion, garlic, leeks, shallots, chives) as acids may harm compost creatures (same with tomato/citrus/rhubarb scraps).

Use traditional cooking methods and skills to create homemade samosas, pakoras, biriyanis and rotis. The beautiful photographs accompany the author’s reflections on memory, place and family.

Ragini Dey was born in the city of Mirzapur in northern India. Her family travelled through India, experiencing food from many regions, which led her to work in catering, after graduating in political science.

She taught Indian cooking for years in Australia following her husband’s move there, and eventually opened an Indian restaurant. Now considered one of Adelaide’s finest chefs, she still teaches cooking classes.

50 Easy Plant-Based Indian Recipes

Make It Plant-Based! Indian offers 50 recipes for curries, chaat, breakfast, breads and sweets. Recipes include:

• Chilly-cheese Lentil Pancakes
• Tofu Tikka
• Fluffy Onion-stuffed Flatbread
• Onion and Potato Patties
• Garlic Confit Naan
• Oat Milk Chai
• Roasted Strawberry-Almond Milk Rice Pudding

Rich and Authentic Vegan Indian Recipes

Vegan Recipes from India is a book to help you discover the rich and authentic flavours of Gujarati Indian cuisine. Where vegetables, grains and legumes (lentils and peas) reign supreme, in a vast variety of dishes, passed down through generations.

In this book, a mother and daughter invite you to explore the diverse and flavourful cuisine from this region of India. You’ll find tips throughout to explain each ingredient and technique, to understand their roles and uses.

Recipes include:

• Vegetable Pakoras
• Biriyani & Rice
• Cauliflower Shaak
• Dahl & Flatbreads
• Mithai (sweets)

Natasha Tourabi became vegan around 10 years ago, and learned over time to adapt each recipe, to recreate the textures and flavours of her favourite dishes. Her mother Yasmine has co-written the book, offering her culinary expertise in preparing authentic Indian and Gujarati recipes.

Simple Vegan Curry Recipes

This potato curry (Ela Vegan) makes use of fresh or frozen green beans, onion, garlic, ginger and fresh herbs, in a tasty broth with spices.

This tofu and coconut curry (So Vegan), is a good way to try out your tofu-using skills! Tofu is a bean curd that absorbs the taste of whatever it’s marinated with. This features cauliflower, and sweetness from maple syrup.

Tofoo is organic and make in Yorkshire! And unlike some tofu, needs no pressing. If you’re a real tofu-phobe, the same company makes tempeh and seitan, the other two ‘vegan meat substitutes). Better Nature Tempeh would also be a good choice for this dish, they offer some flavoured chunks too.

This Vegetable Korma (Jessica in the Kitchen) is loaded with good stuff. Nutritious due to carrots, bell peppers, cauliflower, green peas, tomatoes, onion and potato, it’s cooked in a cashew-coconut sauce. You won’t miss the cream!

Serve with 2-ingredient vegan naan (self-raising flour and vegan yoghurt).

Learning to cook your own food is empowering, as you no longer have to rely on expensive plastic-wrapped ready-meals and takeaways. Master your favourite cuisines at home. Then every night is restaurant night!

Island Vegan is a unique book of recipes by a chef who lives in Montreal, whose trips to Jamaica to see his family influence the recipes.

Don’t eat cooked rice after more than 24 hours (and only eat tinned ackee – fresh can kill you!) Read more on food safety for people and pets (onions, garlic and spices are not safe near animal friends).

Bin allium scraps (onion, garlic, leeks, shallots, chives) as acids may harm compost creatures (same with tomato/citrus/rhubarb scraps)

Learn to cook:

• Jamaican Beefy Patties
• Beefy Tacos
• The Grand Rasta Pasta!
• Sunny-roasted Cauliflower
• Jamaican Noxtail!
• Island Gravy with Veggie Chunks
• Trinidad Tomato Choka
• Salt Phish!
• Cornmeal Porridge
• Callaloo Omelette
• Sweet Caramel Custard

Author Lloyd Rose is a popular chef, who frequently shares his vegan tips and recipes at @plantcrazii. He lives in Montreal, Canada.

Jam Delish (vegan Caribbean food in Islington)

Jam Delish is a popular restaurant in Islington (north London) serving modern Caribbean food, influenced by the sibling founders’ grandparents. This award-winning eaterie is now over five years old, ad known as one of London’s most exciting culinary destinations. It also offers catering services.

Plant-faced food is often dreary and dry. But I have eaten enough, to know genius when I see it. Grace Dent

Nearest tube station is Angel. Reviews say that the toilet is downstairs and dogs are not permitted. Check site for updates. 

Menu includes:

• Pepper ‘prawns’ and tostones
• Jamaican ‘Oxtail’ Stuffed Plantain
• Bajan ‘fishcakes’
• Curry ‘Chicken’ Coco Bread
• Caribbean fried ‘Chicken’ and Jamaican Gravy
• Curried ‘goat’, rice and peas
• BBQ Jerk Plantain Fries
• Happy Hour Cocktails & Mocktails
• Caribbean Rum Coconut Crumble
• Caribbean Christmas Roast

Learning to cook your own food is empowering, as you no longer have to rely on expensive plastic-wrapped ready-meals and takeaways. Master your favourite cuisines at home. Then every night is restaurant night!

Make It Plant-Based! Mexican offers 50 recipes for soups, tacos, tortas and sweets (sub avocado with smashed peas, more local and ethical).

Recipes include:

• Vegetable Spicy Soup
• A Brothy Pot of Beans
• Grilled Mushroom Tacos
• Vegan Tres Leches (three milk cake)

Author Andrea Aliseda is a Mexican/American food writer and plant-based recipe developer based in Los Angeles, USA. Her work has appeared in many publications, where she also writes on food culture.

Don’t eat cooked rice after 24 hours (and don’t rub your eyes after chopping chillies!). Read more on food safety for people and pets (onions, garlic and spices are not safe near animal friends).

Bin allium scraps (onion, garlic, leeks, shallots, chives) as acids may harm compost creatures (same with tomato/citrus/rhubarb scraps).

For tinned ingredients, fully remove lids or pop ring-pulls over holes, to avoid wildlife getting trapped. 

Comida Casera: 100 Plant-Based Mexican Recipes

Comida Casera is by a Mexican-born chef, who shares over 100 plant-based Mexican recipes. This is a love letter to her food and culture! Written by a professional chef, find everything from comfort food to fine dining recipes.

Enjoy recipes for:

• Almond Queso Fresco
• Green Chilaquiles
• Chilorio Burritos
• Pumpkin Seed Enchiladas
• Mushroom Carnitas Tacos
• Bean and Nopal Tostadas
• Potato & Poblano Stuffed Corn Cakes
• Mole Poblano Enchiladas
• Tres Leches Cake
• Vanilla Flan
• Tres Leches Cake

What a beautiful cookbook! Dora manages to make gorgeous looking food that is delicious and accessible. This book and its food, is as delightful as Dora herself. Pati Jinich

Dora Ramírez is a chef, recipe developer and photographer who was born and raised in Mexico, and graduated from the Culinary Institute of America in New York. She is passionate about teaching others the benefit of plant-based lifestyles from her home in Texas, USA.

Swap Avocado for Smashed Peas on Toast!

Flora and Vino

Avocado is delicious and nutritious. But it’s not local and there is controversy over farming methods. Like palm oil, it’s linked to deforestation with pine forests in South America, and even land grabs and organised crime.

Unless you are buying from an organic farmers’ market and know where and how it was grown, it’s best to avoid avocado (also keep away from pets, they are unsafe).

Smashed peas on toast is the ideal swap.

It’s local and seasonal (buy fresh or Pack’d sell organic frozen peas in paper packaging). Either makes a delicious protein-packed breakfast and snack, and also helps to support local farmers.

Chef Jack Croft says the ‘taste’ from avocado on toast comes more from the seasonings (say lime and coriander in guacamole). Try making pea guacamole!

Like almonds, modern agricultural methods like ‘migratory bee-keeping’ are sometimes used to grow avocado, resulting in mono-crops (so after harvesting, there is no food left and bees can starve).

Organic farmers leave wildlife corridors, and grow crops that let bees pollinate food, and thrive after harvesting. Even some apple farmers in the corporate world are not growing using these methods. With most of our apples imported?

A small organic farmer growing almonds, apples or avocados is likely fine. But if you are buying cheap almonds in a major supermarket, they are unlikely to come from such farmers.

Forests cleared to grow such plantations also reduces the land’s ability to absorb carbon dioxide, and this makes climate change issues worse. Avocado orchards also use colossal amounts of water, yet Mexico for instance already has a many water shortage issues (so this just makes problems worse). They don’t need Londoner’s buying avocados, to serve in swanky restaurants.

Some plant-based recipes use hearts of palm (a tinned vegetable, often used to replace fish). If you use it, choose multi-stemmed (these grow back, single-stemmed don’t). Or better yet, sub with local canned artichokes.

Agua Fresca (like natural Slush Puppies!)

Strawberry Agua Fresca (Broke Bank Vegan)

Do you ever fancy something cool and refreshing and fruity to drink, but don’t want a fizzy pop, nor a sugary fruit juice? Then discover Agua Fresca, the national drink of Mexico! This mixes fresh fruits with water and sugar, and sometimes a little fresh lime juice.

It’s sold everywhere in Mexico on street stalls, and makes a lovely homemade refreshing beverage. It’s kind of like a natural slush puppy (a raspberry drink that’s blue is concerning?)

Avoid unpasteurised juice for pregnancy/nursing or weak immune systems. Just bin citrus/rhubarb scraps, as acids could harm compost creatures. 

If used, cantaloupe melon should be stored differently, due to slight risk of salmonella. Thoroughly scrub exterior with a produce brush then store cut melon in a sealed container, discarding leftovers that have been at room temperature for over 2 hours. 

Agua de Pina (Broke Bank Vegan) only needs fresh pineapple, water and sugar.

Although in Mexico, the drink is usually made with tropical fruits (like guava), you can make this a seasonal English drink, simply by subbing with local fruits like strawberry, raspberry, apple, peach, plum or cherry.

Simple Agua Fresca Recipe

This recipe makes about 4 to 6 servings.

Shopping list:

• 4 cups fresh fruit, chopped (try strawberry/basil)
• 4 cups cold water
• 2 to 4 tablespoons sugar or agave 
• 1 to 2 tablespoons fresh lime juice
• Ice, to serve

Always wash fruit well to remove dirt and pesticides.

1. Chop your 4 cups of fresh fruit into chunks. Then add to a blender containing 2 cups of the water. Blend until smooth.
2. Sieve the mix, using a spoon to press out the liquid. You can use the discarded pulp for baking or smoothies.
3. Transfer the strained liquid to a large pitcher, and stir in the other 2 cups of water.
4. Add sugar or agave to taste, starting with 2 tablespoons. Squeeze in lime juice for colour. Don’t add too much.
5. Chill for at least 30 minutes to let the flavours settle, then serve over plenty of ice. Garnish each glass with a slice of fruit or mint sprig.

How to Make Mexican Horchata

If you fancy something a bit more creamy, try this recipe for Horchata (Broke Bank Vegan). This is another traditional refreshing Mexican drink, made with soaked rice, almond milk, cinnamon and real vanilla. And optional cane sugar to make it sweeter.

Pentire No-alcohol Margaritas (from Cornwall!)

Pentire Margarita is a Cornish sustainable drink, with no-booze. This is a healthy riff on the classic Margarita, blending coastal botanicals with lime, agave (a natural sweetener related to cactus), sea salt and a dash of Mexican chilli. To create a fantastic ready-to-drink cocktail.

If you prefer a boozy Margarita, know that most tequila bottles don’t have a ‘worm in the bottle’, but their cousin mezcal may). 

To serve, pour 100ml into a rock glass over ice. Garnish with a lime wedge, and a slice of chilli.

This is a really eco-friendly company that sells all their items in easy-to-recycle packaging, sends in zero waste packaging, and uses a portion of profits to give back to organisations that are helping the planet.

The drink is also sold in cans. 

Club Mexicana (tasty food in Soho & Mayfair, London)

Club Mexicana is a London fast food chain, designed to smash conceptions that vegan food can’t be as tasty. These restaurants offer delicious menus of authentic Latino food, all from nutritious plant foods. You can also book gift vouchers that are valid for one year from purchase.

There are two restaurants, located at Soho and Mayfair. The chain started as a Saturday night supper club in a Hackney café, serving up 3-course taco feasts and lots of tequila! After serving up thousands of tacos at music festivals, it opened its first restaurant in Soho, and now also has one in swanky Mayfair!

Most restaurants are wheelchair-friendly, though one has a few steps, again check site for updates. Dogs are welcome (check site for details).

Founder Meriel is naturally gifted at creating Mexican plant-based food. So she did what many dream of doing – she ditched her advertising job and jumped in the kitchen, to found one of London’s freshest plant-based eateries (they are decorated in bright pink!)

She believes that people prefer eating in real communities, rather than using delivery apps to eat at home. And says that your life and work should be fun! In an interview,  she says if you stick to your values, stay a decent person and are resilient enough to come back from knocks, you’ll succeed!

The Evening Standard recommends Club Mexicana, as one of the best 100 cheap eats in London!

The menus include:

• Classic or Loaded Nachos
• BBQ ‘Short Rib’ Tacos
• Baja To-Fish Tacos
• Served with Salsa and Tortillas Chips!
• Buffalo Chick’n Burritos
• Cheezeburger Burritos
• Churros (with chocolate and cinnamon)
• Frozen Margarita & Strawberry Daiquiri
• Beer Cocktails & Mocktails (no alcohol)
• Mezcal (no worm in the bottle, this time)

Mexico is Doing Good Green things!

Dolceloca

As well as being mostly plant-based, Mexico (a large country in central American that borders the USA) is also home to a stunning coastline (including the world’s second-largest coral reef), and at the forefront of protecting its country from deforestation, air pollution and lack of clean water.

Home to over 200,000 species of wildlife and plants, there is a real urgency now.  Local legislators are upping their game, with moves to ban over-tourism, which is harming marine life (snorkelling alongside whale sharks etc).

And a ban is imminent on performing dolphin shows, something that their friends over the border in the USA could learn from.

These vegan Swedish meatballs (The Veg Space) are a cut above IKEA! Made with protein-rich chickpeas and dairy-free cream, they are cheesy-flavoured, thanks to nutritional yeast.

Before cooking, read our post on food safety for people and pets (many foods are unsafe near animal friends). It’s best to just bin allium scraps (onion, garlic, leeks, shallots, chives) as like tomato/citrus/rhubarb scraps, acids could harm compost creatures. 

For tinned ingredients, pop lids inside cans (or pop ring-pulls back over holes) to avoid wildlife getting trapped).

Homemade Vegan Meatballs (made with black beans)

Try these black bean meatballs (Ela Vegan) served alongside a tasty spicy gravy.

Tofoo Meatballs in Italian Sauce

Try these Tofoo meatballs in a Mediterranean Sauce. This tofu brand is organic and made in Yorkshire (recycle packaging at supermarket bag bins, if your kerbside does not recycle).

Spaghetti with Homemade Vegan Meatballs

This recipe for spaghetti with homemade vegan meatballs (Wallflower Kitchen) makes an ideal filling dinner, and is far better for you than meaty meatballs (and tastier and more filling than IKEA ones).

This recipe is packed with goodies – beans, mushrooms, rice and herbs. Unlike meaty meatballs, this recipe is full of fibre. So will keep you full for longer (and keep you regular! – good to help prevent heart disease and cancer).

They are also as easy to make as burgers. Just mix and mash, then smush into shapes, before baking. You can even cook them in an air-fryer, if you have one. The recipe contains yeast extract for extra flavour (don’t sub with miso if pregnant/nursing or weak immunity, due to being unpasteurised).

These beanballs ‘come together’ with oats as a binder. That’s more fibre – these are like heart medication in a pasta bowl! Then serve with your favourite pasta (or if you wish, go for the full Swedish dish with mashed potato and vegan gravy)

More Plant-Based Swedish Recipes

If you’re feeling ambitious, try this recipe for vegan herring in a mustard sauce (Planticize). The recipe creator is an American, who has lived and cooked in Sweden, for several years.

Swedish Princess Cakes (Zucker & Jagdwurst) were indeed named after a princess, who enjoyed eating them. They are little sponge cakes filled with vegan cream and marzipan, with raspberry jam (add a little beetroot powder, to make them pink).

Everyone in most of Scandinavia enjoys these, often served with coffee in restaurants and other eateries. These blueberry Semlor Buns are made with oat milk and vegan butter and yeast (keep fresh dough away from young children and pets).

Naturally Sweet Vegan Treats (from Sweden)

Learning to cook your own food is empowering, as you no longer have to rely on expensive plastic-wrapped ready-meals and takeaways. Master your favourite cuisines at home, using wholesome easy-to-find ingredients you can find in any grocery store.

Naturally Sweet Vegan Treats is a stunning book of desserts that are all naturally sweetened from ‘Miss Marzipan’ of Stockholm! Many are based around seasonal produce, and others inspired by travels in Europe.

To avoid palm oil, make your own pastry (keep fresh dough away from children and pets). 

Learn to make desserts both free of artificial sweeteners, yet low in natural sugars (sweetened instead with maple syrup, coconut sugar or fresh and dried fruits).

Recipes include:

• Roasted Peach & Banana Pancakes
• Vegan Neapolitan Ice Cream Cake
• Blueberry Cupcakes
• Figgy Energy Bars
• Banana ‘Kladdkaka’
• Lemon Scones
• Pumpkin & Candied Pecan Hand Pies
• Chocolate Cake Batter Waffles
• Chocolate Celebration Cake
• Veggie Patch Brownies

Marisa’s recipes are amongst the best I’ve come across. Easy to follow yet wholesome and absolutely delicious. You can’t go wrong with this book. Kim-Julie Hansen

Marisa’s book is one of the very few that uses only wholesome and nutrient-dense ingredients, and turns them into sweet treats that taste amazing. Julia Lette (naturopath and nutritionist)

Marisa Alvarsson (aka Miss Marzipan) is a chef and photographer, who has been nominated for a Saveur Award. She lives in Sweden.

Link above to her Instagram account to find more recipes for her naturally sweet vegan treats (not in the book) like this oat yoghurt cake and apple strudel.

DAUNS (Scandinavian vegan food in Spitalfields)

Dauns is an affordable vegan café, deli and bar in London’s Spitalfields, offering up Scandinavian-inspired food that reviewers say is some of the best food they have ever tasted. It also offers catering services, including for weddings and other special occasions.

Founded by a man from Sweden, he grew up watching his mother make and bake delicious food, often with ingredients from their garden. After moving to London, he went vegan for his health, and was soon hosting supper clubs and serving up foods at a local market.

The closest tube station is Aldgate East. Booking ahead is advised, as spaces are limited.  The place is dog-friendly (but it is a small place, so be aware of this). Check site for details.

Sample menus:

• Sourdough Toast with Danish Blackcurrant Jam
• Scrambled Tofu with Harissa Mayo and Seitan Sausage
• Vegan Croissants with Jam or Vegan Ham & Brie
• Classic Organic Scandinavian Open Sandwiches
• Beetroot Salad and Swedish ‘Meatballs’
• Swedish Hot Dogs and Mash
• Vegan Cheeseboard with Gooseberry Jam
• Classic Cinnamon Buns
• Pumpkin Spice Coffee

Most of us buy a bag of oranges now and then. Although not local, if you buy more than a few at a time, here are some simple recipes to use up the ones leftover. Oranges are one of the main sources of food waste in England, with the average household throwing out almost 90 each year.

This is usually because the leftover ones start to spoil (you know the feeling when the peel starts to go soggy if left too long). The peel (which makes up around 20% of oranges) is usually also binned.

Orange French Toast (The Simple Veganista) is flavoured with cinnamon and vanilla, and served with maple syrup and fresh orange slices.

Who Should Avoid Eating Oranges?

Most people are fine with eating oranges, though some people on certain medications (including kidney problems) should avoid them (check the paper inserts). People with acid stomachs sometimes find they give indigestion, so avoid or use in moderation. Avoid unpasteurised juice for pregnancy/nursing, children and weak immunity.

All citrus foods are unsafe near pets, so keep these recipes (and cleaning recipes containing citrus oils) away from nosey furry friends. Read more on food safety for people and pets.

Due to acids, it’s best to avoid composting citrus fruits as they could harm garden creatures (just bin to break down naturally). Same with tomatoes, rhubarb and alliums (onion, garlic, leeks, shallots and chives).

If using tinned ingredients, fully remove lids before recycling (or pop ring-pulls back over holes, to prevent curious wildlife getting trapped inside).

Why Are Oranges So Popular in England?

Oranges are quite new to England, only arriving on our shores in the 17th century, and back then were only eaten by wealth people, with access to orangeries (large greenhouses). It’s known that Queen Eleanor (who moved to England from Spain) would order the fruits to dock at Portsmouth harbour, as she was homesick for oranges!

Today, most oranges sold in England are from southern Europe. But Pesticide Action Network writes that (along with grapes), oranges are often covered in a cocktail of chemicals, so choose organic if you can.

Spanish blood oranges can be subbed for most recipes though the taste and colour may differ. Other related fruits to oranges are mandarins, clementines and easy-to-peel Japanese satsumas.

Sticky Vegan Orange Cake

This Sticky Vegan Orange Cake (The Veg Space) is made with plant-based yoghurt and ground almonds, served with an orange drizzly syrup. It’s nice served for a tea-time treat with a hot drink, or slice and serve up slices with vegan vanilla ice-cream.

Orange Spice Hot Chocolate

Orange spice hot chocolate (The Simple Veganista) is a winter warming. Spiced with cinnamon and ginger, and sweetened with maple syrup.

5-Ingredient Whole Orange Cake

This Sicilian/Middle Eastern orange cake (Rainbow Nourishments) uses boiled oranges, including the rind. You need potato starch and almond flour (choose European brands to avoid American brands that grow using methods that harm wildlife), which may be difficult to find in shops.

You can sub with all-purpose flour and neutral oil, for a fluffier cake with less orange taste (recipe included). Serve this cake with thick plant-based yoghurt or vegan vanilla ice-cream.

Homemade Vegan Mandarin Tart Recipe

This vegan mandarin tart (Rainbow Nourishments) is an ideal way to use up that can of mandarins that’s been sitting in your cupboard or larder. These Chinese fruits are actually a different species to oranges. They are actually related to clementines, which are small and easy to peel. Tinned mandarins have been popular in England, since wartime rationing.

The base is a simple homemade shortcrust pastry, the mandarin filling made with thick coconut cream (not milk). It kind of tastes like an orange creamsicle. If making a cake is too much effort, you can get the same kind of flavour from an orange julius. However you’ll have to experiment with this recipe, as it uses frozen orange juice concentrate, which is no longer on sale in the UK.

Vegan Mandarin Upside Down Cake

For a more fancy recipe, try this vegan mandarin upside-down cake (Gaz Oakley.) Created by a Welsh chef, the recipe is very simple. Use Flora vegan butter (no palm oil), and serve with marmalade (mixed with a little water) for a delicious glaze, and fresh mint leaves.

Most of us buy a few lemons now and then. Although not local, if you buy more than a few at a time, here are some simple recipes to use up the ones leftover. Lemons are a source of food waste in England, as many suppliers reject green-skinned and large lemons, even if they are perfect okay inside.

Lemons are also (unlike say oranges) eaten standalone. So if you are not popping a few slices in your artisan gin and tonic, you’ll need recipes!

Vegan Lemon Mousse (Lazy Cat Kitchen) is simple to make, though you do have to seek out a few specialty ingredients (cashews, vegan butter with no palm oil and aquafaba (you can make ‘vegan meringue’ by whizzing up leftover brine water from canned chickpeas).

Despite the lemon, this dessert won’t be yellow. So add a tiny pinch of turmeric (not too much or you’ll make a curry mousse!)

Who Should Avoid Eating Lemons?

Most people are fine with eating lemons, though some people on certain medications (like for kidney stones) should avoid them (check paper inserts). Some people with acid reflux, migraines or sensitive teeth may find lemons worsen symptoms. Avoid unpasteurised juice for pregnancy/nursing, children and weak immunity.

All citrus foods are unsafe near pets, so keep these recipes (and cleaning recipes containing citrus oils) away from nosey furry friends. Read more on food safety for people and pets.

Due to acids, it’s best to avoid composting citrus fruits as they could harm garden creatures (just bin to break down naturally). Same with tomatoes, rhubarb and alliums (onion, garlic, leeks, shallots and chives).

If using tinned ingredients, fully remove lids before recycling (or pop ring-pulls back over holes, to prevent curious wildlife getting trapped inside).

Why Are Lemons So Popular in England?

Lemons first arrived to English shores in the 17th century, from the Mediterranean and Middle East, popular for preventing scurvy in the Royal Navy, due to being rich in vitamin C. It wasn’t long before people caught on to the new tasty beverage of lemonade (then homemade and without fizz).

Just like oranges, at first it was only wealthy people who could afford lemons. But soon lemons (and limes) were becoming popular nationwide.

Today lemons remain popular worldwide. Native to Asia, one tree can produce hundreds of lemons, and they are as popular in drinks, as they are in food recipes.

Obviously you can’t buy local lemons, but look for ones that are heavy and unwaxed (organic). Rolling them before squeezing releases more juice, and storing them dry in the fridge helps to extend life.

Invest in a quality reamer, which makes it easy to release as much juice as possible from your citrus fruits (and easily catches pips and seeds, to avoid having to sift them out).

A Simple Lemon Olive Oil Cake

Lemon Olive Oil Cake (Rainbow Nourishments) makes use of light olive oil, so no vegan butter or margarine is needed (many cakes are made like this in southern Europe and the middle east). All you need are six common ingredients, and one bowl.

Homemade Vegan Lemon and Blueberry Cake

This lemon and blueberry cake (Rainbow Nourishments) only needs seven basic ingredients. It’s not too sweet, needs no frosting, and has been designed so that the blueberries don’t sink to the bottom!

You could vary this cake recipe by subbing blueberries with raspberries, or adding grated apple with cinnamon in autumn (or even folding in orange zest and cinnamon for winter). In spring, swirl rhubarb compote on top.

A Slice of Vegan Lemon Drizzle Cake

This Vegan Lemon Drizzle Cake (The Veg Space) is a sponge (with vegan butter and syrup, topped with lemon icing). Serve with organic Earl Grey Tea (caffeine-free for pregnancy/nursing).

Apparently lemon drizzle is England’s favourite cake! Not much is known about its origins. One theory is that it was created in the Jewish Chronicle in 1967, so it’s quite a modern cake.

Homemade Vegan Lemon Tart (just six ingredients!)

Vegan Lemon Tart (Rainbow Nourishments) only needs six ingredients, and that includes the homemade shortcrust pastry (keep fresh dough away from young children and pets).

It’s made with thick coconut cream and sweetened with maple syrup, and contains both lemon juice and zest for rich flavour.

A Unique Tasty Recipe for Lemon Pasta

This lemon pasta recipe (The Simple Veganista) is akin more to how Italians eat pasta (as a first course or main meal). They don’t pour a jar of watery tomato sauce over spaghetti.

Just fry fresh garlic and dried red pepper flakes in vegan butter or olive oil. While your plastic-free pasta is cooking, squeeze and zest your lemons, then toss the pasta in the flavoured oil, zest and season with fresh parsley, sea salt and freshly-ground pepper.

Serve with plant-based Parmesan (conventional Parmesan is not even vegetarian, as it contains a cheese that by law, contains calf rennet).

This pineapple & mango smoothie (Broke Bank Vegan) does not use local seasonal fruits, but is a great way to make use of tropical fruits on sale (or leftover pineapple chunks in tins), and can actually be subbed with strawberries, though there’s no photo (it will be pink instead!)

If you can’t bear the faff of chopping up a mango, use this simple glass trick to easily get to the flesh. You can sub mangoes with peaches, for a local seasonal variation.

If you invest in a good blender to make smoothies, UK law says the shop selling it, has to take back old appliances for recycling.

One comedian says the main brand of smoothies in supermarkets has a cheek to call themselves innocent! The prices charge for what is essentially blended fruit are astronomical.

And the company is now owned by a big American corporation. He says the cheapest way to make a banana smoothie, is simply to put a banana in your mouth – then swish your head around to blend it!

How to Chop a Fresh Pineapple

Use a sharp chef’s knife to slice off at least 1/2 inch on top and bottom. Then stand it upright and use the knife to slowly skim off the skin, using a paring knife to remove any ‘eyes’. Slice into rings, using a knife or cookie cutter to remove the core inside each ring.

Keep fruit pips & seeds away from animal friends. Read more on food safety for people & pets.

Homemade (Vegan) Pineapple Upside-Down Cakes

This recipe for vegan pineapple upside-down cake (Rainbow Nourishments) replicates a childhood favourite. Pineapple is obviously not local to England, but most people have cans of pineapple rings in the cupboard, and this is a great way to use them up. Or use fresh pineapple and plant milk combined.

Keep fruit pips & seeds (and citrus fruits) away from animal friends. Before baking, read up on food safety for people & pets.

To avoid the cake being too sweet, the recipe creator recommends canned pineapples in juice (not syrup) along with neutral oil and vegan butter (all Flora brands are free from palm oil). Made with plant milk, it ends with a crunchy caramel topping made with vegan butter and brown sugar.

Ensure the maraschino cherries are vegan (not coloured with carmine/cochineal from insects). Or sub instead with pitted cherries.

This is a classic wet and dry ingredient recipe, you just combine and bake the cake batter. Once prepared, serve with vegan vanilla ice-cream, and store leftovers in the fridge for a couple of days, in an airtight container.

Pineapple upside-down cake is actually an American invention – a ‘skillet cake’ that was created after the invention of canned pineapple rings. Back in the 1930s, newspaper articles wrote that ‘no woman can truly call herself a baker until she has made an upside-down cake!’

In fact, other fruits were used too like peach and apricot. So once you master this recipe, you could start experimenting to make it a ‘local seasonal’ upside-down cake!

This Pineapple Upside-Down Cake (So Vegan) is lemon-infused, serve warm with vegan vanilla ice-cream.

A Recipe for Tropical Vegan Hummingbird Cake

This recipe for vegan hummingbird cake (Rainbow Nourishments) is super-simple to make with affordable everyday ingredients, yet good enough for a picnic or party, and tastes of tropical paradise!

Keep fruit pips & seeds (and nuts) away from animal friends. Before baking, read up on food safety for people & pets.

Hummingbird cake is kind of like banana cake, but with the addition of pineapple and toasted pecans, along with brown sugar and warm cinnamon spices.

Try buying sea-freighted bananas from farm shops. This way you can still buy organic, without them being wrapped in plastic (like most organic bananas in supermarkets). If you have to buy in plastic, you can now recycle the packaging at supermarket bag bins.

The original hummingbird cake came from Jamaica in the late 1960s. There, it was known as “Doctor Bird Cake,” named for Jamaica’s national bird, the Red-billed Streamertail hummingbird.

The cake got its tropical flavour from ripe bananas and pineapple, both plentiful on the island. Early recipes didn’t call for eggs or dairy, but cooks often used whatever ingredients they had on hand.

The cake popped up in the United States in 1978 when Southern Living magazine published it. L.H. Wiggins sent the recipe in, and it became an instant hit across the South.

The classic version included eggs, oil, sugar, bananas, pineapple, pecans, and cream cheese frosting. This moist, rich dessert fit right in with the comfort food culture of the region.