Calum Harris On The 20 Minute Vegan

Calum Harris (Photo by Haarala Hamilton)

Hi Calum, thanks for joining us today! How are things going with you?

Hello hello. Thank you for having me more like! Things are great – nice and busy, basically.

For those that don’t know, can you tell us a bit about yourself?

Sure, the short story is I’m a 24-year-old bloke called Calum. I’ve been cooking recipes for around four years now, and uploading what I make onto social media, including Instagram and TikTok. My aim has always been to make cooking simple, and work to what people can actually do, as opposed to what looks fancy.

Off the back of that, I ended up on TV cooking in a competition show hosted by Jamie Oliver (my Tele Dad, I like to call him), and wrote a cookbook called The 20-Minute Vegan – and as you might have gathered by that last sentence, yes, I’m vegan. But I’m not gonna preach to you, I just want to make a good bit of food that just so happens to be vegan.

 

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You released your first cookbook this year, The 20 Minute Vegan. What can you tell us about it?

I mean luckily, it does what it says on the tin (or, in this case, book). It’s a go-to book for those wanting to cook vegan for the first time, with recipes that can be made in 20 minutes, are actually easy to cook and are healthy too. And to top it off, everything used in the book can be found in your local supermarket, so there’s no faffing about trying to get weird ingredients in several supermarkets.

Do you have any favourite recipes from the book?

This is like when your mum or dad is asked who their favourite child is. They feel bad for answering but they do have a favourite. Mine are the Butter “Chicken” (well actually tofu) Curry, the Proper Peasto Pasta and the Bossman Mushroom Kebabs. I love proper meals, ones that you crave after a long day when you get home or a night out if you’re into that.

The 20 Minute Vegan recently became a UK bestseller – what was your reaction when you found out?

That was nuts. For me, I’m well aware that social media numbers are different to real life numbers. There are chefs that have come before me that couldn’t make that jump successfully into books, and there’s some that have absolutely smashed it out the park. For me, as much as I had an advantage with my following, I wanted to write a great book, first and foremost. One that people could pick up if they didn’t know me, and enjoy reading and cooking from.

It was genuinely the biggest relief seeing that come into fruition, considering this is my debut cookbook. And I was over the moon to see it actually make its way onto the charts.

 

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You’ve built a very loyal social following in just a few years (we actually found you through Instagram). What’s your relationship with social media like and how did you get into content creation?

I just love art, really, wherever it ends up coming from. That sounds quite snobby I’m aware, but I love watching content on social media, films, reading and especially music. So for me, I just wanted to create content. When I went vegan in 2018, I noticed a lack of younger presence in the cooking scene, especially from a vegan’s perspective. So I thought I’d give it a go, and see how far I could go. I didn’t think any of this and the way it’s happened would occur. At all. And you don’t really.

Which goes onto my relationship with social media. That’s like a skill that you get 1mm better at each day of dealing with. I’ve had years of dealing with anxious feelings if a post gets zero likes, if a post doesn’t perform well or if a negative comment comes in. I think what has helped the most is realizing that no matter what stage you’re at in your career, we’re all giving it a go and we’re all pretty much clueless. The more I think about that, the easier it becomes to create something I’m truly happy with, rather than pleasing the platforms I’m on.

And what’s it like seeing your followers making your dishes?

It’s the best feeling in the world. And one I don’t want people to think I take for granted. I am starting to get to a point where I physically cannot share every recreation of a recipe, which is insane that we’re at this level, but it’s also something I want people to feel like they’re being seen by me when they cook something of mine and share it. So if you’re reading this, and you cooked a recipe of mine, yes. I saw it. I loved it.

 

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When did you first become interested in food?

It started when I was around 15. I wasn’t overweight but I wasn’t comfortable with my weight, so I decided to set myself the goal of losing a little bit. For me, the answer didn’t rely purely on the gym; I started to find that what we put into our bodies was the biggest factor in healthy and sustainable weight loss. So people like Jamie Oliver and Joe Wicks definitely helped on that path to inspire me and teach me how to cook.

Who would be your dream person to cook for?

Oh, Harry Styles. Harry Styles. Too much pressure to cook for a chef. Next question.

What are your top three tips for anyone getting into cooking?

1. Have fun with it. Cooking is a therapeutic thing for me, and I believe others can feel that way to by not thinking too deeply, and just getting stuck in.
2. Work to your skillset. I’m a home cook, not a chef. So I try and make cooking as easy as can be, with minimal equipment. When I started cooking for the first time, I worked on dishes that I could make in one pan and that were quick.
3. Make something you actually want to eat. Easy, right? Don’t spend hours making some slow cooked stew that you have no idea if you’ll like. Make a burger, a stir fry, a bowl of pasta, a salad. Why not?

 

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Vegan food has become a lot more mainstream in the last decade – do you think there are any lingering misconceptions surrounding it?

I do. People don’t like two things; being told what to do, and doing things that put them out of their way. I’m trying to do neither. And focus on making that process of vegan cooking easy for anybody to do, vegan or not.

I also think people assume vegan food is too expensive, not nutritious and not quick to make. If only there was a cookbook to solve that, eh? (I’m sorry that was shameless self promotion.)

My final point is that – and this is sticking up for the non-vegans for one – is that us vegans need to stop making shock-value dishes. There are great meat and dairy alternatives out there to make like-for-like dishes to the counterpart, but I think our focus is to make new dishes, that are beautiful with bold flavour, that just so happen to be vegan.

Any vegan restaurants you’d recommend in the UK?

My go-to is a Middle Eastern called Bubala in Soho. Unreal veggie and vegan food, including the smoothest hummus about and charred mushroom skewers that I cannot ever replicate as good as they do it. I’m also a fan of Club Mexicana, they’ve got a few around London, as well as Tofu Vegan, which makes delicious Asian food.

Does sustainability ever influence your cooking?

Sustainability does influence my cooking; I’m trying to use up ingredients that won’t get used fully for one recipe I’m creating, and I’ll often use it for something that I don’t end up filming. I’m also buying a lot less, and aiming to buy ingredients in season, because it does genuinely taste different. I didn’t think it mattered at first, but trust me. It does.

 

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Top three ingredients of all time?

1. Miso paste – I love umami hints of flavour in my dishes. Meat would take care of that, but I don’t wanna hurt a cow’s feelings by eating that, so I use miso paste to recreate that same depth of flavour. It works wonders in all kinds of cuisines.
2. Lime – They have saved dishes for me by bringing freshness and a bit of sourness to them. Add a squeeze of lime juice to the top of your chilli, to finish of your noodles or as a base to roast your veggies with.
3. Salt – People need to understand: seasoning your food is the key to making excellent food, especially vegan food. Salt is your saviour, and also helps to change the behaviour of certain ingredients. Like for example, if you have sliced tomatoes for a sandwich or salad, by salting them before adding them in, you draw out any excess water from the tomatoes, making a more intense tomatoey flavour and also stopping your sandwiches from going soggy. You’re welcome, that’ll be £5 for that tip.

What’s in your fridge right now?

A lot of tofu, oat milk, a bag of carrots for some reason, gochujang, miso paste, a Brita jug because I’m a water snob, a load of bottled sauces, limes, a half eaten packet of rocket and some grapes. I’ve just eaten some of those grapes.

Quite a controversial debate here… air fryer or oven?

I am a purist, and a loyal babe, so I’ll always choose an oven. I do think that an air-fryer is technically a small oven, but it is a cool little piece of kit and it can make dishes quicker than an oven can. It all depends on if you have the kitchen counter space and the budget to get one, and if you have both, make sure you actually use it. (My book doesn’t rely on an air-fryer to make any of the recipes just to help your decision with that.)

 

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Do you have any pet hates in the kitchen?

People who don’t season their food. So much so it is worth saying it twice. I’m also a messy cook, so I feel like people will have a pet hate of me when I cook for them. However it really feels rigid and robotic to tidy as you go. As much as it makes sense, and yes it’s great, I don’t want to multitask, let me cook!

And finally, how do you think we can live a life in balance?

Don’t walk on stilts. A joke for you there.

Serious answer, enjoy everything that’s present to you. Don’t dwell on where you need to be, don’t think back on what you’ve done. Just take a step every day, and make small minor changes to create the life you want. Part of that process includes not beating yourself up if you slip and make a mistake. Humans are flawed, just move on. That’s really the ethos you should try and engrain in my opinion to actually feel a sense of balance.

Find Calum

calumharris.com | @calumharris on Instagram | @calumharris_ on TikTok

The 20 Minute Vegan by Calum Harris

You can pick up a copy of The 20 Minute Vegan now at various bookshops across the UK, see the list of retailers here

Featured image: Calum Harris (Photo by Haarala Hamilton)

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Best Vegan Cooking Classes in the UK

The Grand, York

Housed in an impressive Edwardian building in the former headquarters of the North Eastern Railway, The Grand is one of York’s top hotels. Alongside its dreamy spa and high-end restaurant, the hotel is home to a cookery school, which offers courses for novices and aspiring chefs alike. The programme includes a number of vegan-focused classes, where you can learn to make everything from laksa to ravioli – all without the use of animal products. Students will get hands-on training on how to make vegetables the focal point of the dish, plus more general skills such as presentation and using knives. Afterwards, treat yourself to a stay in one of the hotel’s luxurious rooms.

Station Rise, York YO1 6GD, thegrandyork.co.uk

Demuths, Bath

Rachel Demuth built up a cult following of plant-based diners at her eponymous restaurant in Bath, which she ran for 26 years. In 2001, she decided to branch out and spread her love for veggies in another way: by teaching cookery classes. She started off running these in her own kitchen before launching a purpose-built space site in the centre of the city, which specialises in vegan cooking classes. Courses range from short evening sessions to a full-blown diploma, which has become well-known within the vegan community. The former are either a couple of hours, a half day or a full day long, covering themes like Indian street food, brunch, pasta making or Middle Eastern cuisine, while the diploma is a more thorough course, taught over six weeks.

6 Terrace Walk, Bath BA1 1LN, demuths.co.uk

Leiths, London

One of the UK’s most prestigious cookery schools, Leiths was founded in 1975 by the legendary Prue Leith. Its year-long diploma programme is renowned in the industry, with many graduates going on to become top chefs, recipe developers and food stylists – but there are many other courses on offer too, many of which are beginner-friendly. The school has also upped its vegan offering in recent years, with a number of different plant-based classes on offer such as The Essential Vegan, where you’ll spend a day learning how to adjust classic recipes that usually contain animal products. There’s also the Plant-Based Essential Cooking Certificate, a more intensive course designed to teach the fundamentals of professional cooking, with a sole focus on vegan food.

16-20 Wendell Rd, London W12 9RT, leiths.com

Our Lizzy, Malvern

Lizzy Hughes spent years teaching primary school children in Birmingham, going on to do a diploma in veggie cuisine. She later decided to combine both her passions – teaching and plant-based food – and launched Our Lizzy: a vegan cookery school in Malvern, Worcestershire. Workshops tend to run from 10am–3.45pm, and cover everything from vegan baking to cooking with tofu and Greek mezze. Classes are small and intimate, open to up to six guests, and the venue also serves as a B&B. 

59 Howsell Rd, Malvern WR14 1TH, ourlizzy.com

Plant Academy, London

Founded by vegan foodie Lauren Lovatt following a successful Kickstarter campaign, Plant Academy in East London is a culinary school offering online and in-person plant-based training. There are three core courses available: Plant One, Plant Two and Plant Three, all aimed at different levels of expertise, covering topics like fermentation, medicinal mushrooms and plant-based desserts. You can also tune into live workshops – coming up is a session on teas, tinctures and tonics – and there are a series of videos available to watch on-demand, which explore subjects like batch cooking and vegan cheese.

Studio 4, 1 Darnley Rd, London E9 6QH, plantacademy.co.uk

Natural Cookery School, Gloucestershire

Chef Erin Baker made a name for herself at her organic café Woodruffs before deciding to launch her very own vegan cookery school. She runs a range of classes from her state-of-the-art kitchen in Nailsworth, which involve working in small groups to create tasty plant-based recipes – whether that’s one pot winter wonders, desserts or Mexican street food. If you’re looking for something more thorough, the five-day Natural Kitchen cooking course offers a week of hands-on cooking focused around seasonal and organic meals.

Days Mill, Old Market, Nailsworth, Stroud GL6 0DU, naturalcookeryschool.com

Photography by Marcus Duran

Made in Hackney, London

Vegan community cookery school Made in Hackney was born in 2012 with the aim of bringing about positive change through the power of plants. It aims to address pressing issues of climate change, health inequality and food access in a number of ways – from providing emergency plant-based meals to those in need to offering education surrounding vegan cooking. The school offers an array of classes at its Hackney HQ – though these can be brought to other locations, whether that’s an office, a school or a community centre – and workshops cover everything from plant-based nutrition to gourmet vegan cooking and raw desserts. You can also take part in online classes: coming up there’s a lesson on cooking with jackfruit, a fermenting class and a session on plant-based cooking for hormone health.

Liberty Hall, 128 Clapton Common, London E5 9AA, madeinhackney.org

The Veg Society

With its roots in the reforming spirit of the early 19th century, The Vegetarian Society has been around for many years – and even its cookery school dates back to the 1980s, meaning plenty of years of experience. Based in Altrincham in Manchester, the school offers a variety of classes for all abilities, from a vegan sushi workshop to a session on how to make seitan and an introduction to tofu. Plenty of its veggie classes can be made suitable for vegans too.

Parkdale, Dunham Rd, Altrincham WA14 4QG, vegsoc.org

Featured image: Getty Images

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Restaurant Review: Plants by De

From her award-winning cookbooks to her hugely successful app, everybody has heard of Ella Mills. The Deliciously Ella founder, who now runs the company alongside her husband and brand CEO Matthew Mills, has become a household name for her authentic love of healthy, delicious food. Her latest venture? A London restaurant which showcases the very best of plant-based cuisine.

Boasting a prime central London location, the Mayfair restaurant (prettily situated on a corner of Weighhouse Street) stays true to its Deliciously Ella roots, with an entirely plant-based and seasonal menu devised by Mills and her Head Chef. Even the butters and mayonnaise are made with natural, vegan ingredients, with any external suppliers selected only for their quality produce.

Divided between small and large plates (ideal for sharing), the menu comprises an eclectic selection of dishes to satisfy all appetites. Start with the moreish sourdough flatbread accompanied by the cultured house butter, then dig into king oyster mushroom scallops and aubergine served with a candied nut crust, pistachio cream and yellow curry sauce.

© Safia Shakarchi

Large plate highlights include the charred baby gem caeser salad (featuring an appetising – albeit interesting – aubergine bacon) and the creamy wild nettle risotto. Craving a burger? Try the American-style sliders filled with bean and kimchi, pulled jackfruit and avocado, and crispy tofu and siracha. Whatever you do, be sure to order a side of the out-of-this-world cashew and miso mac & cheese – it’s a game changer. Wash it all down with one of the restaurant’s three refreshing cocktails: the tequila-based ‘Paloma’ and ‘Spicy Picante’ or the gin-infused ‘English Garden’.

© Safia Shakarchi

If you’ve room for dessert, there’s a tempting selection on offer, including chocolate babka with homemade chocolate chip ice cream and coconut caramel panna cotta. On the other hand, if you’re an early bird, the restaurant’s breakfast menu will be your go-to; think blueberry pancakes,  scrambled tofu rancheros, and Deliciously Ella’s signature granola served with coconut yoghurt and fruit compote.

A feast for the eyes as well as the stomach, plants and hanging florals adorn the entrance of the red-brick restaurant, whilst the interior showcases a clean and contemporary, yet cosy aesthetic with burnt orange sofas and patterned chairs. Meanwhile, outdoor seating invites al fresco dining on a warm summer’s day, situated underneath an orange and white striped canopy.

Plants by De’s instant appraisal comes at no surprise given Mills’ solid reputation in the world of plant-based food and wellness. Fans of her recipes are in for a treat. And for those that are not so keen on vegan cuisine – prepare to be impressed.

BOOK:

deliciouslyella.com

Featured image: © Safia Shakarchi 

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Read the C&TH Responsible Tourism Guide

The Best Destinations For Vegan Travel

Palmaia – The House of AïA, Mexico

Mexico

With its plethora of cheese and sour cream, fish and meat, you might doubt Mexico’s vegan travel potential. In reality, Mexico’s balmy climate puts large, colourful fruits and vegetables at the centre of the cuisine. Just walk through one of the many vibrant markets, and you’ll be in veggie heaven. Likewise, staple Mexican ingredients include tortillas, beans, rice and avocado – all vegan friendly by default.

STAY: After exploring cities like Oaxaca and Mexico City, head to the Riviera Maya on the Caribbean coast to experience Palmaïa – The House of AïA, a predominantly plant-based resort with seven bars and restaurants. Resident executive chef Carlos Garcia (aka Chef Charly) is adept at layering flavours and textures, using vegan ingredients from local farmers to create incredible dishes.

BOOK: Rooms from £1,039 per night based on two sharing an Ocean Front Queen or King Suite on an all-inclusive basis, including unrestricted access to daily wellness classes, all à la carte meals and beverages, pool and beachside service, bike-sharing service, Wi-Fi, 24-hour room service and more. thehouseofaia.com

Soneva Fushi, Maldives (c) Julia Neeson

Maldives

The Maldives is at the forefront of sustainable travel, with plastic-free resorts on the archipelago long before paper straws hit the mainstream. And, while fish is a staple Maldivian food, meat consumption is discouraged as it has to be imported, creating large carbon footprints for animal product dishes.

STAY: Soneva Fushi’s new Shades of Green restaurant is located in the resort’s organic garden, featuring a menu curated by renowned Danish chef Carsten Kyster, drawing inspiration from his work and travels across Southeast Asia. Furthermore, every meal at Shades of Green begins with a guided tour around the gardens, with guests invited to engage with the food they’re about to eat, touching it, smelling it, and tasting it. 

BOOK: Seven nights half-board from £7,979, including seaplane transfers and international flights, until 17 Dec 22. turquoiseholidays.co.uk

Salt of Palmar

Mauritius

With a long history of vegetarian cuisine, this little Indian Ocean island is a haven for vegan travel, from hotels to fine-dining to street food. Home-grown vegetables are ubiquitous in Mauritius, with many farms available to visit and weekly farmers markets, too. 

STAY: SALT of Palmar is an adults-only, design-led hotel, crafted for food lovers and culture vultures. Their latest plant-based offering, the Keen on Green menu, brings local producers (or ‘SALT Shakers’) into contact with guests, to immerse them in Mauritian culture and experience local farms. Peanut butter lovers will also be glad to know that you can make your own peanut butter for breakfast at SALT.

BOOK: Scott Dunn offers seven nights at SALT of Palmar at £1,400 per person, based on two people sharing on a bed and breakfast basis, including private road transfers and international return economy flights. scottdunn.com

Sri Lanka (c) gemmmm via Unsplash

Sri Lanka

Teardrop-shaped Sri Lanka is an ideal vegan travel destination – albeit unintentionally. With ingredients like coconut milk and rice at the heart of a cuisine fuelled by seasonal produce, Sri Lankan food is vibrant, fresh and flavourful (and also often quite spicy – so spice haters, beware). Just make sure your meal is not cooked with ghee, which is sometimes used instead of coconut oil.

STAY: Thotalagala is a restored tea plantation and boutique hotel, well-located between Sri Lanka’s lush mountains and the descent towards the south coast and the jungles of Yala and Udawalawe. The intimate dining room serves traditional plantation fare, with a team of chefs well-equipped to serve authentic cuisine to a variety of dietary requirements. 

BOOK: From £354.86 per night based on two sharing a double room. mrandmrssmith.com

Amandari, Bali, Indonesia

Bali, Indonesia

Since it featured in Eat, Pray, Love (2010), Bali has soared in popularity as a wellness destination, especially Ubud city, which coincidentally has the world’s second highest rate of vegan restaurants per capita.

STAY: Situated just outside Ubud above the swooping Ayung River Gorge, Amandari is the ultimate wellness destination, with farm-to-table dining that honours local traditions and regional, while being ethically conscious and sustainable. With fresh produce sourced from its own organic garden and local farms, menus are wholesome and can be tailored to suit any dietary requests.

BOOK: Rooms from £795 per night, based on double occupancy, including taxes, daily breakfast and airport transfers. aman.com

Featured Image (c) Getty.

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Recipe: Green Chickpea Dippers with Chipotle Mayo

These make a great little starter and are the ultimate finger food – a mouthful that is oh-so satisfactory and a taster for things to come. I like wrapping these in baby gem lettuces with a dollop of creamy chipotle for good measure.

Note: The dried chickpeas will need soaking overnight, so bear this in mind when planning this dish.

Makes 18 dippers

Ingredients

 For the dippers:

• 250 g (9 oz/ 1 cup) dried chickpeas, soaked overnight in a large bowl of water
• 1⁄2 shallot, diced
• A handful of spinach leaves
• 1 tablespoon tahini
• Juice of 1⁄2 lemon
• 2 garlic cloves
• A pinch of salt
• Olive oil, for shallow-frying

For the chipotle mayo:

• 200 g (7 oz/3⁄4 cup) plant mayonnaise
• 1 teaspoon chipotle oil or a pinch of chipotle powder

To serve:

• 1–2 baby gem lettuce heads
• Sriracha sauce

Method

1. Drain and rinse the chickpeas that you soaked overnight.
2. Blitz all the ingredients for the dippers (except the olive oil) in a food processor or blender until smooth.
3. Using two large spoons, take 1 tablespoon of the dipper mixture and form into quenelles. Shallow-fry in olive oil in a frying pan (skillet) for a few minutes, turning to brown all sides. Repeat until you have used up all the mixture (about 18 dippers).
4. To make the chipotle mayo, mix both ingredients in a bowl and set aside.
5. To serve, separate individual baby gem lettuce leaves and arrange in a single layer on a platter. Place a chickpea dipper on each lettuce leaf and drizzle with the chipotle mayo and Sriracha sauce.

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The Best Vegan Nail Products to Try Now

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Featured image: Pleasing

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Ingredient of the Week: Dates

As a plant-based chef, I often get asked what my favourite ingredient to work with is, and my answer is always the same: dates. Dates are an incredibly versatile ingredient that can be used in both sweet and savoury dishes, adding a rich sweetness and depth of flavour to any dish. Here I will explore the many uses of dates in cooking, from sweet treats to savoury mains.

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Benefits

Firstly, let’s talk about the nutritional benefits of dates. Dates are a good source of fibre, which helps to keep your digestive system healthy and can help to lower your cholesterol levels. They are also a great source of potassium, which helps to regulate blood pressure and support heart health. Dates are also rich in antioxidants, which can help to reduce inflammation in the body and protect against disease.

How To Use

One of my favourite ways to use dates is in sweet treats, such as desserts, smoothies and energy balls. Dates can be used as a natural sweetener in place of refined sugar, which makes them a much healthier option. They have a rich, caramel-like flavour that adds depth and complexity to desserts, without being too overpowering.

One of my favourite desserts to make with dates is a raw chocolate tart. This tart is made with a base of almonds, dates and cacao powder, which is then topped with a rich, creamy chocolate filling made with coconut cream and cacao butter. The dates in the base help to bind everything together and add a delicious sweetness, while the chocolate filling is rich and indulgent.

Another sweet treat that I love to make with dates is energy balls. Energy balls are a great snack to have on hand when you need a quick energy boost, and they are also a great post-workout snack. Dates are the perfect base for energy balls, as they are naturally sweet and sticky, which helps to bind everything together. I like to add nuts, seeds and other superfoods to my energy balls, such as chia seeds, hemp seeds and cacao nibs, to make them even more nutritious.

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Moving onto savoury dishes, dates can be used in a variety of ways to add sweetness and depth of flavour to mains and sides. One of my favourite savoury dishes to make with dates is a Moroccan tagine. This dish is traditionally made with lamb or chicken, but I like to make a vegan version using chickpeas and lots of vegetables. Dates are a key ingredient in this dish, as they add sweetness and help to balance out the spicy flavours. I also like to add apricots and raisins to my tagine, which gives it a fruity sweetness that works really well with the dates.

Another savoury dish that I love to make with dates is a roasted vegetable salad. This salad is made with a variety of roasted vegetables, such as sweet potatoes, carrots and beetroot, which are then tossed in a dressing made with dates, tahini and lemon juice. The dates in the dressing add a lovely sweetness, which works really well with the earthy flavours of the roasted vegetables.

In addition to adding sweetness to savoury dishes, dates can also be used to add texture and depth of flavour. One of my favourite ways to use dates in this way is to make a date and walnut loaf. This loaf is made with a mixture of wholemeal and spelt flour, which gives it a lovely nutty flavour, and is studded with chopped dates and walnuts. The dates in the loaf add a lovely chewy texture, which works really well with the crunchy walnuts.

Below is a brilliant snack that you can batch make and keep in the fridge as a fantastic afternoon pick me up snack. These bite-sized treats are made with a combination of almonds, cacao powder, coconut oil, peanut butter, dates, and honey. They are then topped with dark chocolate and bee pollen, giving them a delicious and nutritious flavour.

Recipe: Chocolate and Honey Bites

Makes 10 pieces

Ingredients:

• 2 tsp Bee & You Propolis Royal Jelly Raw Honey
• 160g flakes almonds
• 3 tbsp cacao powder
• 40ml coconut oil
• 2 tbsp peanut butter
• 3 medjool dates, pitted

For the topping:

• 100g dark chocolate bar or buttons
• 1 tsp Bee & You Bee Pollen Whole Granules

Method:

1. Place all the ingredients into a blender and blitz until you get a sticky mixture, it doesn’t need to be completely smooth.
2. Spoon out bite-sized portions of mixture (I like to use a small ice-cream scoop), form it into a ball, then place on a plate lined with greaseproof paper. Do this until you have around 10 bite-sized balls, then put them in the fridge to set for 10–15 minutes.
3. In the meantime, break the chocolate into a bain marie – place a heatproof bowl over a saucepan with some boiling water in the bottom, but without the bowl touching the water, then cook, stirring occasionally, until it has melted. Remove the bowl from the pan.
4. Get the balls out of the fridge and gently dip the top of them in the melted chocolate and place back onto the greaseproof paper. 
5. Sprinkle some bee pollen on top, while the chocolate is still melted and then place in the fridge to set.

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Vegan Recipe: Indulgent, Creamy Mushroom and Coriander Risotto

A traditional risotto is normally full of dairy products to make it thick and creamy, but the creation of the mushroom sauce does the trick and makes for a much lighter and heathier risotto. I made this recipe up for a satisfying Easter Sunday lunch alternative, but it would be great for a small dinner party. I think that risotto is never a great idea for a big crowd as all that stirring (over a giant pan) will keep you in the kitchen when you should be enjoying your friends, but it’s perfect for a more intimate gathering.

On the nutrition side of things, mushrooms are also low in calories, fat and cholesterol free but packed with fibre, vitamins and minerals particularly B and D vitamins, potassium and copper. Copper helps your body to create red blood cells and potassium is needed for heart, muscle and nerve function. We should all be eating mushrooms as much as we can! The spinach that gets added in at the end of the recipe is full of vitamin A, C and K as well as iron and calcium and the vitamin E in the olive oil means that you are getting the full alphabet of vitamins in this recipe! 

Serves 4

Ingredients:

Stock

• 30g of dried porcini mushrooms, roughly chopped
• 1 litre of filtered water
• 3 tsp of marigold vegan bouillon powder

Mushroom sauce

• 150g of mushrooms, ideally portobello, chestnut or shitake
• ½ a finely chopped white onion
• 1 tbsp of extra virgin olive oil
• 75ml of boiled filtered water
• ½ tsp of stock powder
  
• A pinch of salt
• A grind of black pepper

Risotto

• 1 white onion (or leek) finely chopped
• 1 stick of celery, finely chopped
• 2 cloves of garlic
• 200g of risotto rice
  
• 1 glass of white wine
• 100ml of oat milk, or another plant-based milk
• 1 large handful of coriander, finely chopped
• 200g of spinach 

Method:

1. Make a stock using a litre of boiled filtered water, marigold bouillon and the chopped porcini mushrooms, and leave to one side so that the mushrooms can rehydrate in the hot water. 
2. For the mushroom sauce, sweat the onions over a medium heat in a frying pan with the mushrooms, a pinch of salt and some black pepper. Sauté for a few minutes until the onions and mushrooms are starting to go soft before adding in the water and the stock powder and simmer for a couple of minutes. 
3. Take off the heat and allow to cool for a few minutes before transferring to a food processor or a high-speed blender for a minute or two, until you have a smooth, creamy sauce. Leave this to one side for later. It’s also fine to prepare the sauce and leave in the fridge until you are ready to cook the risotto, it makes for less culinary drama that way! 
4. For the risotto, sweat off the garlic, onion and celery in some extra virgin olive oil, ideally in a largeish, heavy bottomed saucepan for about 10 minutes until the vegetables have become soft and tender. 
5. Add the rice, turning up the heat, stirring for a couple of minutes. Next pour in the wine and continue until it has evaporated.  
6. Next, turn the heat down a bit and little by little, add in the stock you made in step one. You want to add about a ladle full at a time, stirring the rice continuously until the rice is almost cooked, but still has a little bite to it. This will take about 20-25 minutes. 
7. Add in the mushroom sauce, three quarters of the chopped coriander and the raw spinach and stir well to make sure it’s thoroughly mixed. Put a lid on the saucepan and leave to rest for a few minutes. 
8. Scatter the left-over coriander over the top of the risotto to serve and maybe a little more extra virgin olive oil.  If you have some, the vegan parmesan cheese from page 110, is delicious grated over it too. 

Tip – The addition of some Oatley cream (at step 7 of the recipe) would make this recipe even more special, but it’s still good without! 

By Ursula Lake, expert from The Vegan Lockdown Larder book. Available from retreateat.com

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Best Vegan Brunch in London

© Safia Shakarchi

Plants by DE

Ella Mills is a true icon on the vegan food scene. What began as a personal website for documenting plant-based recipes has grown into a hugely successful food brand, complete with an app, products, cookbooks, and most recently: a restaurant in Mayfair. Everything on the menu is entirely vegan, and there’s a great brunch offering featuring some of Ella’s most popular dishes. Go savoury with creamy truffle mushrooms or harissa garlic butter beans on sourdough, or satisfy your sweet tooth with a stack of vanilla pancakes. Pair with a fresh juice or smoothie – our top pick is the date and almond shake, made with medjool dates, almond butter and cacao. 

18 Weighhouse St, London W1K 5AH, deliciouslyella.com

Read our full review here

Holy Carrot

Proving vegan food certainly doesn’t have to be boring is Holy Carrot, nestled within wellness hub Urban Retreat in Knightsbridge. The pretty eatery serves excellent plant-based cuisine inspired by different places all over the world, offering everything from sushi to cocktails and afternoon tea. There’s also a Sunday Brunch featuring a selection of twists on classic brunch dishes: truffled scrambled tofu with tempeh bacon, a ‘smoked salmon’ bagel, and apple and cinnamon pancakes topped with coconut and pecan nuts. If you’re feeling like more of a lunch, there are small plates of tofish and chips, heritage tomato ceviche, and buffalo ‘wings’ (oyster mushroom). Whatever you go for, be sure to finish on a sweet note with a dessert: there’s miso caramel sponge cake, Sicilian lemon tart, and eclairs with pistachio and coconut cream. And if you’re nursing a hangover, blow the cobwebs away with the Holy Mary: Holy Carrot’s answer to a Bloody Mary made with Sapling vodka and house spiced tomato juice.

2-4 Hans Cres, London SW1X 0LH, holycarrot.co.uk

WAVE

Friends Cait and Soph launched WAVE (We Are Vegan Everything) on Mare Street in Hackney back in 2019. Their aim was, in their words, to create a: ‘little oasis where you could put your feet up, feel like you were on holiday and eat delicious, simple and nutritious vegan food without having to leave all of your non-vegan friends at home.’ And that’s exactly what they achieved. WAVE is a pretty café with an industrial-chic vibe serving an all-day menu of plant-based fare. Breakfast-wise, choose from dishes like the Brekkie Bowl, made with scrambled tofu, roasted tomatoes, smokey BBQ beans and hummus, or raspberry pancakes topped with cashew ice-cream and golden syrup. For something lighter, there are smoothie bowls, packed with nutritious ingredients like maca powder and CBD – and drinks-wise, we’re sold on the peanut butter coffee.

11 Dispensary Ln, London E8 1FT, weareveganeverything.com

Farmacy

This Notting Hill gem is a haven for vegans – but even the most carnivorous of diners will find much to love here. The brainchild of Camilla Fayed, who has a passion for natural farming and eco-minded cooking, Farmacy is a chic spot complete with a glitzy central bar and lush foliage throughout. It offers one of the best vegan brunches in town, with all dishes made from organic, plant-based ingredients – many of which come from the restaurant’s biodynamic farm in Kent. Think falafel waffles topped with beetroot hummus and puffed chickpeas, buckwheat pancakes, and a twist on the Full English featuring BBQ jackfruit ribs, roasted portobello mushrooms and smoky beans. For extra nutrition brownie points, pop one of the ‘farmaceutical’ shots or adaptogenic lattes on the side.

74-76 Westbourne Grove, London W2 5SH, farmacylondon.com

Wulf & Lamb

‘Run with the wolves, eat with the lambs’ is the motto for vegan restaurant Wulf & Lamb, which has two outposts: one in Chelsea’s pretty Pavilion Road, another on Chiltern Street in Marylebone, both focusing on plant-based versions of comfort food classics. For brunch, that looks like: American pancakes topped with vanilla cashew cream, shakshuka made with tofu, and paprika smoked chickpeas on toast. Pair with fresh juice and matcha lattes before heading out for a spot of afternoon shopping.

243 Pavilion Rd, London SW1X 0BP (Chelsea) and Chiltern Place, 66 Chiltern St, London W1U 4EJ, wulfandlamb.com

KIN Cafe

Tucked away in Fitzrovia, KIN Cafe doesn’t shout too much about the fact it’s plant-based: instead it reels people in by the promise of seasonal, creative dishes, which just happen to be (mostly) vegan. The eatery is centred around a love for the planet: it chooses suppliers that positively impact the world, and supports the Born Free Foundation, which helps care for wild animals in their natural habitats. Food-wise, you can enjoy acai bowls, waffles with caramelised banana and peanut butter, or weekend specials like the KIN Benedict: sliced avocado, tenderstem broccoli and a vegan option of sesame tofu.

22 Foley St, London W1W 6DT, kincafe.co.uk

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Vegan Skincare Saviours To Add To Your Washbag In 2023

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Feature image: Wildsmith

The post Plant-Based Skincare Saviours To Add To Your Washbag In 2023 appeared first on Country and Town House.