I can’t tell you how refreshing it is to be able to follow a recipe instead of creating one. In the midst of this book writing business, receiving this gorgeous offering in the post was a welcome relief and meant I could forget about my own creations for at least one meal. Although they probably don’t know it, the writers of this heavenly vegan cookbook were the first ‘real-life’ vegan cooks I ever encountered. Four years almost to the day, I was booked into a raw cookery class at Saf in Shoreditch (sadly now closed), which was led by the magnificent David Bailey who was accompanied by his lovely wife Charlotte. A newbie vegan at the time (I was about a year into my journey ) this was a real eye opener for me and I learnt so much… and tasted some pretty incredible food in the process – so you could say I’m already a bit of fan girl when it comes to this duo. Since then they’ve gone on to win awards for their scrumptious street food (keep an eye out for their WholefoodHeaven van at festivals) and, of course, release a wonderful cookbook.
Not only is it a stunning book to simply browse through but offers a range of dishes from the very basic (dips, dressings and soups) through to more adventurous fare that all have something of an Asian twist. I went for something moderately easy to begin with in the form of the New England inspired Corn Chowder … mainly because my fridge and cupboards are pretty bare right now so it was a bit of a make-do situation. I’m rather ashamed to say I had to use (don’t judge!) canned (cough) sweetcorn and I didn’t have any coconut milk (or stock) to hand either, however, despite my embarrassing modifications it was still a resounding success.
What I’m most excited about getting my chops around next is the Hot Aubergine Salad, which looks sensational, with the Churros a very close second. Hot, crispy, sugary goodness – you’re talking my language! What I love most about this book is the balance it strikes between uber-healthy recipes and more indulgent dishes that don’t shy away from things like flour. There’s something for everyone whether you’re raw, gluten-free or, like-me, dabble in a little bit of everything. It’s easy-going flair is its biggest selling point … I predict it’ll be a book I’ll come back to again and again. In a nutshell, it’s fuss-free food, full of flavour that will inevitably put a smile on your face.
adapted from The Fresh Vegan Kitchen
1 tbsp coconut oil
1/2 onion, chopped
2 garlic cloves, minced
1 small carrot, chopped
200g sweetcorn kernels
4 salad potatoes, roughly chopped
1 tsp hot sauce
juice 1/2 lemon
1/4 cup soya yoghurt plus more for serving
salt and pepper
for the herby croutons
1 slice of bread, cut into 1cm squares
1 tbsp olive oil
1 sprig of rosemary, finely chopped
1. Heat the coconut oil in a large pan and saute the onion until translucent. Add the garlic and continue to sautee for 3-4 mins, then add the carrot and sweetcorn, season and saute for another minute or so.
2. Cover the saute mix with water (about 1ltr) and add the potatoes. Season generously, bring to the boil and then reduce to a simmer for 15-20mins, until all the vegetables are tender.
3. While the soup is simmering make the croutons. Pre-heat the oven to 200 degrees celsius. Put the bread in a bowl and toss with the olive oil and rosemary. Transfer to a baking sheet and bake for 10 mins until lightly golden, moving the croutons around every couple of minutes. Set aside.
4. When the soup is ready transfer to a blender and pulse until smooth. Return the soup to the pan, stir in the yogurt (or coconut milk), lemon juice, generously season and reheat for 10-15 minutes over a very low heat.
5. Divide into bowls and garnish with a few reserved sweetcorn kernels, sliced radish, spring onion and not forgetting the croutons, which I served alongside .