Pairings | Vegan
Is it possible to eat vegan food that’s as satisfying, sumptuous, and comforting as their meat-based counterparts? The growing popularity of vegan cuisine – particularly amongst non-vegans – has made the concept of “plant-based eating” enormously trendy, but not always easy. Monica Shaw has picked out six great vegan recipes that even carnivores will love.
With media interest in vegan food at an unprecedented high you might wonder which wines vegans can drink. Quite a lot as it happens ...
It’s a sign of the times that when I first wrote this post 10 years ago I said “Vegetarians often get overlooked at this time of year” That’s obviously no longer the case but veggie - and vegan - options are now so numerous and so diverse it can be tricky to work out which wine would work best with them.
Just because you're gluten or dairy-intolerant doesn't mean you have to miss out on the barbecue fun as food writer Monica Shaw demonstrates.
If you've been experimenting with vegan food this January or 'veganuary' as it's been dubbed you'll know that vegan food doesn't have to be insubstantial or, indeed uninteresting. For those of you who remain to be convinced here's a hearty stew from Rachel Demuth of Demuth's Cookery School in Bath which contains both cider and sherry!
Those of you who are sceptical about vegan food should try this delicious recipe from Mildreds Vegan Cookbook by Daniel Acevedo and Sarah Wasserman. Yes, it's vegan but omnivores would enjoy it too and the pumpkin seed granola is wonderfully versatile.
With the new season's spring veg springing up in the garden and coming into the shops it's the perfect moment to make these delicious Seasonal Veg Pakora from Grace Regan's appetising new book, Spicebox.
I recently chaired a panel on women in food at the Abergavenny Food Festival which included the wonderful Zoe Adjonyoh. I hadn't seen her book Zoe's Ghana Kitchen before but discovered it was full of the most delicious recipes, many of them vegan.
A gorgeously hearty, warming vegetable-based dish from Gizzi Erskine's inspiring book Restore which is full of and advice on how to eat ethically and seasonally.
Tofu has never been my favourite ingredient to be honest but these brilliant smoked tofu 'nuggets' from my friend Elly Curshen's book Let's Eat are positively addictive.
I've been lucky enough to eat my friend Romy Gill's food on many occasions - she's an inspired home cook - so it's great to finally see her recipes in print.
I've loved all of Meera Sodha's books but here new one, East, which includes vegetarian and vegan recipes from the Indian sub-continent to the far east may be the best yet. And I love the zingy fresh flavours of this mango salad.
It’s partly because not enough restaurants offer the option but I don’t drink sake often enough in Asian restaurants. (And yes, I know Asian is an imprecise term but that’s how many describe the food they offer)
I’m a recent convert to cold brew coffee - I never used to think I liked iced coffee much maybe because it was made with instant coffee back in the day but cold brew coffee made with freshly ground beans is another matter altogether.
The start of Lent is cause for gloom for many people faced with the prospect of giving up something pleasurable like wine or chocolate Not for the Greeks however who kick off their fasting with a splendid celebration called Kathara Defter or ‘Clean Monday’.