Plant Based Planet recipe collection

Plant Based Planet, curated by vegan chef and writer Sareta Puri and content creator and blogger The Vegan Food Fiend, is being released in the next couple of weeks (date to be announced soon).

The book features 150 plant-based recipes from contributors representing over 100 countries.  

But Plant Based Planet is more than just a collection of recipes. It is a social action project with two core aims:

  1. To highlight the diversity in plant-based cuisine and the importance of honouring those from other nations, cultures and diaspora who share their heritage through food.⁣
  2. To support Food Empowerment Project, a food justice charity working to build a fairer and more equal food system for all. 

Curators and editors, Sareta and Kym (The Vegan Food Fiend), came up with the idea after becoming frustrated at the lack of diverse stories and voices in plant-based cooking. The book showcases and amplifies the breadth of plant-based cuisine around the world, with recipes and food stories from a range of contributors from Afghanistan to Zimbabwe. 

Belgian co-curator Kym said “Food is such a unique and meaningful form of communication and sharing. It’s important for us to celebrate and amplify a diversity of voices and stories, especially when it comes to plant-based eating, which has been practiced by cultures and religions around the world for centuries.”

Scottish-Indian co-curator Sareta said “The foods we make, share and eat represent us and our food histories. However, the most visible people sharing foods from across the world are often not from the communities or cultures which they are cooking the food of. We want this book tochange that and for people to become more aware of the political nature of food.”

Recipes include Filipino kare kare, Palestinian maqlouba, South African chakalaka and Swedish ‘meatballs’. The book features contributions from well-known chefs such as Tomi Makanjuola (Nigeria), WoonHeng Chia (Malaysia) and Liz and Joe from Eat Chay (Vietnam and Hong Kong), as well as other chefs, cookbook authors, bloggers and home cooks.

Each contribution includes a guided recipe, an introduction to the creator and a personal story about their dish and/or food heritage. 

The book has also been created to raise awareness of and raise funds for Food Empowerment Project (www.foodispower.org), a food justice organisation that aligns with both editors’ values. Food Empowerment Project (F.E.P.) seeks to create a more just and sustainable world by recognising the power of the food choices we make. Their work includes vegan outreach and education, tackling unfair working conditions and addressing lack of access to healthy foods in communities of colour and low income areas. 

All profits from the book will go to F.E.P. and the curators hope to raise at least £5,000 for the cause. 

All contributors to the book – including the editors – have participated on a voluntary basis, and the only costs incurred are for the digital hosting/sales platform and a limited print run. All profits after these minimal costs will go directly to the charity. ⁣

The book will be available to order from plantbasedplanetcookbook.com. To make it affordable for everyone, the e-book is priced at a sliding scale, from £5-15, and there is also a limited edition print run of just 200 copies available for £25 each. 

To find out more about the project and all contributors, visit plantbasedplanetcookbook.com or instagram.com/plantbasedplanetcookbook.

Vegan samosa class

How about a vegan samosa making class?!

Legendary London community kitchen Made in Hackney is set to host an online class teaching you everything you need to know about vegan samosas.

Taking place via Zoom, the class will take place on Saturday July 25, 2020 between 2:00pm and 4:00pm.

The suggested donation for joining the class is £20 but any donation amounts accepted. All funds raised go towards the Made in Hackney community meal service providing free nutritious, tasty meals to households who need them during these challenging times.

Details for the Zoom class to be provided via email (usually the day before the class). Click here to find out how to to register.

Need more details about the event?

Back by popular demand, plant based chef, Sareta Puri, will show you how to make a healthier version of one of India’s popular and famous street food snacks, based on a recipe handed down to her. You’ll also learn how to make two delicious dips: coriander chutney and cucumber raita, as well as a lovely cuppa Chai.

The class will include:

  • How to make healthier versions of popular Indian street food samosas
  • Discover how to make a classic Indian dough which can also be used for breads
  • Making plant based versions of classic Indian dips: coriander chutney and cucumber raita
  • ‘Chai ‘n’ Chat’ about food traditions and culture across India
  • Recipe handout
  • All levels of spice preference will be catered for. See below for ingredients and equipment lists

Who is Sareta?

Sareta Puri is a Scottish-Indian plant based chef who learned how to cook as a child from her chef father and has been mainly self-taught since. Sareta became a chef through hosting supper clubs and has expanded her repertoire to include street food, retreat catering and private catering, as well as recipe development and food writing. Sareta is passionate about creating positive experiences through food and teaches for a range of community-based organisations including Made in Hackney, Life After Hummus, and People’s Kitchen.

Ingredients you will need for the class:

Dough

150g plain flour
100ml water
1 tablespoon vegetable oil
0.25 tsp sea salt
0.5 tsp kalonji (Nigella seeds) – optional

Filling

3 medium sized potatoes (approx 300g)
125g frozen peas
1 tablespoon vegetable oil + oil to brush
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1/2 green chilli
1/4 inch ginger (1 teaspoon)
1 teaspoon ground cumin
1 teaspoon garam masala
1/2 teaspoon turmeric
1/2 teaspoon red chilli powder
1/2 teaspoon sea salt
1/4 teaspoon hing (asafoetida)

Raita

50g soya yoghurt
1⁄4 cucumber
Handful of fresh coriander (optional)
1 tablespoon lemon juice
1 teaspoon ground cumin
1/4 teaspoon sea salt
Coriander

Chutney

1 cup of fresh coriander (stalks and leaves)
Half a lemon, juiced
1⁄2 inch ginger
1 green chilli
1/2 teaspoon ground cumin
1/2 teaspoon sea salt

Chai

Black tea bag
Plant milk (oat, almond or coconut – not soy as it curdles!)
Fresh ginger, cinnamon sticks, cloves, green cardamon pods, black peppercorns (or whatever you can source)
Date syrup to sweeten (optional)

Equipment list

Rolling pin
2 large mixing bowls
Pestle & mortar (or rolling pin will do)
Chopping board
Knife
2 pans
Baking tray + paper
For the coriander chutney: a blender

The above list gives you enough of a head start to make sure you are ready for the class.

Click here for full details of the class and be sure to follow Made in Hackney on Instagram.

Vegan Quarantine: Day 66

Welcome to Vegan Quarantine: Day 66. This daily video series is my way of keeping spirits high within the vegan community while also supporting independent business, charity, and musicians.

Links for everything discussed can be found below.

HURRY. Final hour for this vegan-friendly vintage and fairtrade clothing auction on Facebook with Loaf vegan b&b:
https://tinyurl.com/yb2zppmp

Supernature are an Irish company making gorgeous chocolate coated snacks and you can buy online for Ireland and UK delivery:
https://supernature.com/

Follow Supernature on Instagram as well:
https://www.instagram.com/supernature_snacks/

Plant-Based Pit Stop has a give from VIDA Bakery on Instagram:
https://www.instagram.com/p/CAfNCUZJTjS/

Durty Vegan Burger Club is doing weekend delivery and curbside collection in Glasgow with their decadent takeaway:
https://www.durtyveganburgerclub.com/

Follow Durty Vegan Burger Club of Glasgow on Instagram:
https://www.instagram.com/dvbcglasgow/

Recipe of the day. Summer fruit punch:
https://www.youtube.com/watch?v=uMIR98r7Gao

Music recpmmendation of the day. Rain On Me by Lady Gaga and Ariana Grande:
https://www.youtube.com/watch?v=AoAm4om0wTs

If you would like to financially support this daily video series, you can make a donation via my PayPal account:
https://paypal.me/pools/c/8oikSipsfP

Vegan Quarantine: Day 65

Welcome to Vegan Quarantine: Day 64. This daily video series is my way of keeping spirits high within the vegan community while also supporting independent business, charity, and musicians.

Links for everything discussed can be found below.

Read this news article by VegNews with suggestions for 30 Asian and Pacific Islander vegans to follow on Instagram:
https://tinyurl.com/y9guvdzb

New vegan breakfast pizza by Papa John’s UK. Just Google it, people!

Clark Shaw Brewing in Brixton is delivering vegan beer around London. Follow on Instagram:
https://www.instagram.com/clarkshaws/

Follow Your Heart salad dressings are hitting a bunch of supermarket chains in the USA. Read more on this Instagram post:
https://www.instagram.com/p/CAdY192Df7l/

Recipe of the day. Easy vegan caramel corn:
https://itdoesnttastelikechicken.com/easy-vegan-caramel-co…/

Music recommendation of the day. Watch the Bad Friend music video from Rina Sawayama:
https://www.youtube.com/watch?v=OLXtc2OSrLQ

If you would like to financially support this daily video series, you can make a donation via my PayPal account:
https://paypal.me/pools/c/8oikSipsfP

Vegan Quarantine: Day 29

Welcome to Vegan Quarantine: Day 29.

This daily video series is my way of trying to keep spirits high within the vegan community while also supporting independent business, charities, and musicians.

Links for everything discussed are below:

Support + Feed is asking people to order food from vegan restaurants that is then delivered to people in need. Includes tips on how to start this in your area:
https://www.supportandfeed.com/

Recipe for vegan thin mint cookies from Chef Chloe Coscarelli:
https://chefchloe.com/recipes/sweets/vegan-thin-mints.html

Kind Earth is a vegan produce and grocery store in Wales, delivering locally and nationally:
https://www.instagram.com/kindearthllanelli/

Beyond Meat is donating burgers and meals to food banks and hospital workers in the USA:
https://www.beyondmeat.com/whats-new/feed-a-million/

Buy a 25kg bag of vital wheat gluten flour for delivery in Europe:
https://www.buywholefoodsonline.co.uk/gluten-25kg-bulk.html

Music recommendation of the day. Don’t Change by INXS. Released 1982:
https://www.youtube.com/watch?v=sLm3Khusq_8

Vegan Quarantine: Day 27

Hi all.

Welcome to Vegan Quarantine: Day 27. This daily video series is my way of helping to keep spirits high within the vegan community while also supporting independent business, charities, and musicians.



Links for everything discussed are below:

wagamama are sharing vegan recipes on their Facebook page this week. Some are up already:
https://www.facebook.com/wagamama/

Wanna learn bass guitar? This UK musician is running classes through Zoom starting next week. Pay what you can!
https://tinyurl.com/rqpzq7t

Doomie’s Home Cookin’ is serving for collection and delivery in Hollywood. Decadent vegan junk food:
https://www.doomiesrestaurants.com/

Fab recipe from Connoisseurus Veg for Vegan Irish Stew with Savoury Herb Dumplings:
https://www.connoisseurusveg.com/vegan…/

Music recommendation of the day. What’s It Gonna Be? By Shura. Watch the video:
https://www.youtube.com/watch…

Vegan Quarantine: Day 11

Hi all.

Welcome to Vegan Quarantine: Day 11. This daily video series is my way of trying to keep spirits high in the vegan community while also helping independent businesses, charities, and musicians.

Links for everything discussed are below.

Picky Wops is a vegan pizza joint in Brick Lane. Now delivery 8 miles from restaurant. Details on the Instagram post:
https://www.instagram.com/p/B-HeISbhGoc/

Superstar foodies What The Pitta delivering 5 mile radius from Camden and Shoreditch stores. Details on their Instagram post:
https://www.instagram.com/p/B-PC2-rJiUK/

Order from TheVeganKind Supermarket for home UK delivery:
https://www.thevegankindsupermarket.com/

Made In Hackney Community Cookery School crowdfunder has almost reached stretch target. Please donate:
https://www.crowdfunder.co.uk/made-in-hackney-4

Watch me make black beans with my buddy Julio on YouTube:
https://www.youtube.com/watch?v=kcSMn6HLnv4

Order my book online:
https://www.amazon.co.uk/Fat-Gay-Vegan-Drink-L…/…/184899351X

Music recommendation of the day. The Go-Betweens – Was There Anything I could Do:
https://www.youtube.com/watch?v=-mY4CRzIKag

Vegan Quarantine: Day 10

Hi all.

Welcome to Vegan Quarantine: Day 10. This daily video series is my small way of trying to keep spirits up in the vegan community and also support independent vegan businesses, charities, and musicians.

All links for everything discussed are below.

Hit up Post Punk Kitchen by Isa Chandra for an amazing selection of recipes:
https://www.theppk.com/

Volunteer with the NHS during current crisis:
https://www.goodsamapp.org/nhs

Read my article about how freelancers and self-employed are at risk, and what we can do to support community:
https://tinyurl.com/rgod9en

Vegan Cantonese restaurant in Accrington still open for take out. Their Facebook page:
https://tinyurl.com/qkyhq8s

Order beer from Bad Seed Brewery for home delivery:
https://brasscastle.co.uk/product-tag/guest-brewery/

Follow Bad Seed Brewery on Instagram:
https://www.instagram.com/badseedbrewery/

Order my book online:
https://www.amazon.co.uk/Fat-Gay-Vegan-Drink-L…/…/184899351X

Music recommendation of the day. Hayley Mary with The Piss, The Perfume:
https://www.youtube.com/watch?v=vhkkwTe6gb4

Almond meringue cookie recipe

This recipe is an exclusive extract from the brand new Wicked Healthy Cookbook available now for pre-order.

The Healthy Wicked Cookbook looks just like the type of recipe collection you would actually use.

Sure it has more of a lean towards health-focussed food than you are be used to seeing on my blog, but you can’t argue with food that is simply great to look at and amazing to taste.

Some of the recipes that sound more than impressive include:

  • Sloppy BBQ Jackfruit Sliders with Slaw
  • King Oyster Scallops with Shaved Asparagus and Corona Butter
  • Summer Vegetable Carpaccio
  • Corn Dumplings in Coconut Corn Broth
  • Grilled Sweet Potato, Sriracha Caramel, and Kale Toasts
  • Porcini Ravioli with Garlic Butter and Sorrel
  • Chocoholic Fudge Brownies with Sea Salt and Dried Strawberries

Chad and Derek Sarno caused an absolute storm recently with their Wicked Kitchen grab-and-go range for Tesco, so it’s understandable that this cookbook is being touted as a must-have for serious food lovers.

I’ve seen Chad and Derek in action over the years and I know that they are two of the most talented proponents of plant-based food around. They know about delicious, vegan food.

The Wicked Healthy Cookbook is published May 31, 2018 but I am thrilled to be able to bring you this sneak preview.

I’d love to know your thoughts in the comments below once you’ve tried the recipe and don’t forget you can pre-order The Wicked Healthy Cookbook via Waterstones and Amazon.

ALMOND MERINGUE COOKIES

Photo by Eva Kosmas Flores

In the fall of 2015, we featured these cookies on several catering menus. We usually made them with dried fruit powder like raspberry, then dried the meringue in sheets and broke it up into shards, as in Brûléed Pineapple with Spiced Panko, Berries, and Meringue (page 231). Flavour the cookies however you like (see the Options), but try to stick with freeze-dried fruit powders. Liquid extracts and flavourings tend to make the meringues fall. —Chad

MAKES ABOUT 50 SMALL COOKIES

INGREDIENTS

Plant-Based Meringue (see below)
1 teaspoon almond extract
Seeds scraped from ½ vanilla bean
¼ cup finely ground unsalted roasted almonds, optional

METHOD

  • Preheat the oven to 200ºF. Line two baking sheets with parchment paper.
  • Make the meringue until it is fully whipped. Whip the almond extract and vanilla seeds into the meringue.
  • Spoon the meringue into a pastry bag fitted with a round tip. Or use a zipper-lock bag and cut off a corner. If your parchment is curling up from the baking sheets, dollop a little meringue under each corner to secure it. Pipe cookies into pointy mounds about 1½ inches in diameter. They should look like big Hershey’s kisses. You need only about ½ inch space between cookies because they won’t expand much during baking. Sprinkle the ground almonds, if using, evenly over the cookies.
  • Bake until the cookies look dry and off-white in color, 2 hours. Rotate the pans halfway through the baking for even heating. Cool completely on the baking sheets. Store in well-sealed containers. Humidity and moisture will make the cookies sticky, so store them in a cool, dry cupboard.

OPTIONS

RASPBERRY MERINGUE COOKIES: When making the meringue, add 1/3 cup powdered freeze-dried raspberries (buzzed in a clean spice grinder) along with the sugar. Omit the vanilla and almonds, and substitute raspberry extract for the almond extract.

LEMON MERINGUE COOKIES: When making the meringue, add 2 tablespoons lemon peel powder (buzz the dried lemon peel in a clean spice grinder) along with the sugar. Omit the vanilla and almonds, and substitute lemon extract for the almond extract.

CANDY CANE MERINGUE COOKIES: When making the meringue, reduce the sugar by 2 tablespoons and add 3 to 4 tablespoons crushed candy canes along with the sugar while whipping. Omit the vanilla and almonds, and substitute 1 teaspoon peppermint extract or a few drops of food-grade peppermint essential oil for the almond extract.

PLANT-BASED MERINGUE

This recipe still blows our minds. You mean the leftover liquid from a can of beans (called aquafaba) can be used to make desserts?! Most people pour their bean liquid down the drain. But surprise—it has enough protein to whip up just like egg whites. Voilà—plant based meringue! You can use this meringue as a base for everything from pancakes and pastries to meringue-topped pies and Almond Meringue Cookies (page 236). All without a hint of beany-ness. You can even use aquafaba to make Plant-Based Mayo (page 264).

MAKES 6 to 7 CUPS MERINGUE

INGREDIENTS

1 can (14 ounces) no-salt-added chickpeas
½ teaspoon cream of tartar
½ cup semifine (see Pro Tip) organic cane sugar

METHOD

  • Strain the chickpea liquid into the bowl of an electric mixer. You should have about ½ cup. (Use the chickpeas for something else such as the Four-Bean and Sweet Potato Slow-Cooker Chili on page 166).
  • Add the cream of tartar to the bowl and fit the mixer with the whisk attachment. Whip on high speed until the mixture increases in volume and stiffens a bit, 4 to 6 minutes.
  • Reduce the speed to medium high and gradually add the sugar, a few tablespoons at a time. Blend about 4 minutes more, stopping and scraping down the sides of the bowl as necessary. The meringue is done when it holds its shape as the whip attachment is lifted. You should also be able to hold the bowl upside down without the meringue falling out. Continue whipping until you can do that. Otherwise, the meringue will not hold its shape when cooked.

PRO TIP

To make semifine sugar, grind it in a food processor or Vitamix for 10 to 15 seconds.

Pre-order The Wicked Healthy Cookbook online.

New vegan recipe collection

I don’t sing the praises of many cook books but this latest vegan title from celebrity chef Hugh Fearnely-Whittingstall is worth noticing.

I admit I don’t know a lot about Hugh but some people have told me he made his name in part by cooking a lot of animals.

He now seems to be on a mission to get people to eat a lot of veg (although he is not vegan himself) and Much More Veg is his plan being put into action.

The recipes are gorgeous and the photos even more so.

If you are due a gift anytime soon, I would point the person doing the buying in the direction of this book.