Portion control

For more healthy eating advice please visit my website http://www.nutrition-coach.co.uk/

Portion Control 

Over 60% of the UK adult population is currently overweight or obese, and we all have a responsibility to reduce that statistic including fast food outlets, schools, supermarkets, cafes and food manufacturers

The British Nutrition Foundation thinks one way to tackle this epidemic is to raise awareness about portion sizes and portion control

portion control

 

 

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Research has shown that when people are presented with larger portion sizes, they will eat more and most people underestimate how many calories they consume each day by as much as 25%.

 

 

Since the 1980s, typical servings have increased dramatically: a bag of crisps has grown from 25g to 40g. ‘Grab’ bags have 50% more than standard bags – a bag of Walker’s crisps, for example, now contains 55g – that’s 260 calories and 15g of fat, compared to 130 cals and 8g of fat in 25g.

Coke

 

Soft drinks are still sold in 330ml cans (139 cals for a can of Coke), but 500ml bottles of are just as popular.  Thats 210 calories and 54g or 13½ teaspoons of sugar in a bottle of Coke.

 

 

 

King-size and pocket pack chocolate bars are up to twice the size of regular bars – a Mars Big One has 100 calories more than a regular bar, while a King-Sized Snickers has 200 extra calories than the regular version.  There are now even 1 and a half bars of chocolate and Bounty bars are available in triple packs!

 

IMG_1082

Double and triple burgers (with all the extras) are available from every burger chain. If you double-up your cheeseburger in McDonald’s, for example, you increase your calories from 300 to 440, and your fat intake from 11.5g to 23 g.  Pasta servings and nearly five times bigger than they were 20 years ago.

portion control 1 Ready meals have also ballooned over the past 15 years with products such as curry, cottage pies, pasta dishes and casseroles now weighing on average 400g nearly twice the size they were in the 1990’s.

You’re not even safe in the local coffee shop – Your morning caffeine fix in the 50s would be 45 calories. Nowadays, a 450ml takeout coffee with mocha syrup would be 350 calories.

 

And how many times are you asked if you want to ‘go large’?

plates2

Modern main course bowl on the left. 1970s plate on the right

 

Even the standard dinner plate used in most restaurants and homes has increased from 10 to 12 inches!

Recent research has revealed that smaller plates, cups, glasses, bowls and cutlexycould reduce overall calorie intake by up to 16 per cent.

If its good enough for Lord Sugar!

Today I chatted to BBC radio Nottingham DJ Mark Dennison about portion control.  This is the 7 minute interview

I was also interviewed by Gem 106 radio for their hourly news slot, this is one of my 40 second snippets

 

This process of eating larger amounts is called portion distortion and it’s making us fat!
 The more we eat the more calories we consume

Are you shocked by this, did you have any idea that food portion sizes have been on the increase?

To put it in to context eating just 200 extra calories a day over a year can mean a weight gain of over a stone (6.3 Kg)

So what is a correct portion size?

  • A 75g serving of meat, poultry or fish is the same size as the palm of your hand
  • A medium potato is the same size as your computer mouse
  • pasta-portionKeep portions of cheese to 25g – around the same size as a matchbox
  • A medium piece of fruit is the same size as your fist
  • A serving of rice is half a teacup (75g uncooked weight)
  • A serving of vegetables is about 80g
  • A teaspoon of butter or margarine is the size of the tip of your thumb.

A useful guide is to use your hand as a visual template:

palmProtein like meat, fish, poultry, tofu lentils, eggs should be no bigger than the palm of your hand

 

 

 

Carbohydrates like bread rice pasta should fit into one cupped handcupped hand

 

 

 

cupped handsFruit and vegetables should fit in to two cupped hands

Simples!!

 

 

For more information about the increase in portion size please click on this link to the Food Standards Agency, where you can download useful guides. https://www.nutrition.org.uk/healthyliving/find-your-balance/portionwise.html

portion control

Veganuary

Veganuary –  have you gone meat free this month?

Veganuary is an international campaign aimed at encouraging people to be vegan for the whole of January. https://veganuary.com.  Last year the campaign grew by 183%, with 168,542 people signing up to go vegan.  So far this year over 250,000 people from 193 countries have taken the month-long pledge to try veganism

veganuary

Concern for animals, taking better care of the earth’s resources and the environment, the health advantages of a plant-based diet or curiosity are just some of the reasons for people taking up the veganuary pledge, with many high profile vegan celebrities on board

 

veganuary

vegan miley

 

If being vegan for a whole 31 days seems too much of a challenge then why not try taking part in the ‘Meat Free Monday’ campaign, originally started by the late Linda McCartney.  If you need recipe ideas then have a look at the ones I have created for you. http://www.nutrition-coach.co.uk/blog/category/recipes/

Who can resist the ultimate comfort food – LM vegan sausage and onion sandwiches!

LM vegan sausage sandwich

If you’re not a diva in the kitchen then the supermarkets are on hand.  Many have seriously upped their vegan game.

Marks and Spencer.

Marks and Spencer’s new vegan range. Photo by Sally

aldi

Aldi’s vegan aisle Photo by Sophie

 

Eating vegan food is now easier than ever, thanks to raised awareness, an increase in veganism and the availably of foods on the High Street, in restaurants and cafes.  For instance last year Pizza Hut announced that all of their restaurants will now stock vegan cheese, after it was successfully trailed; Zizzi and Pizza Express have been serving great vegan options for a while now, with more in the pipeline I’m sure

Zizzi's

Zizzi’s

Waggamamas has an ever expanding vegan and vegetarian range

Kare Burosu ramen

Kare Burosu ramen

Many coffee shops now serve vegan sweet treats, sandwich shops like Pret have even created a number of vegan only outlets and Greggs has just launched a vegan sausage roll, that is flying off the shelves

And small independents are also keen to attract new vegan customers; Chocks away https://www.facebook.com/Chocks-Away-Nottingham-City-Airport-379455688792762/  a cafe linked to Nottingham City airport has increased its range of vegan options

chocks away

chocks away

 

And No 12 Hounds Gate https://www.no12houndsgate.co.uk , Nottingham is a new vegan and vegetarian only cafe

pastrami

No 12 Hounds Gate

carrot salad

No 12 Hounds Gate

And pubs like the Angel microbrewery in Nottingham City centre http://www.angelmicrobrewery.com and the Horse and Plough http://www.castlerockbrewery.co.uk/wp-content/uploads/2017/04/April-menu-Vegan-1.pdf at Bingham are really flying the vegan flag

Angel micro brewery

Angel micro brewery

Starbug burger, Horse and Plough

Starbug burger, Horse and Plough

If you are currently taking part in veganuary or going meat free every Monday and want to continue then consider coming to see me, either for a one to one nutrition consultation or one of my vegan cooking classes.

vegan cooking class

 

 

Vegan food hacks

Vegan food hacks

The inspiration for this post can from a thread on the vegan food UK FaceBook group

Whoever said to fry quorn vegan ham slices as a bacon replacement is a genius , as is the person who said they heat up alpo soy chocolate milk to make a hot chocolate both these things I’ve tried this week and now I’m wondering if there are any other vegan food hacks I can try? I know about the can of pop in Betty crocker cake mix and adding black salt to tofu scramble but there must be loads more! Please let me know!

 

And thats just what happened.  So here’s some of the best, quickest or simplest hacks

Mix mint sauce (or chopped fresh mint and lemon juice) with alpro soy cream or alpro ‘Go on’ plain protein yoghurt. You get raita! Which you can dip poppadoms into

nutritional yeast

nutritional yeast

Mix vegan cheese with a tiny bit of plant milk, salt and Engevita nutritional yeast (also known as notch).   It melts well and makes yummy cheese on toast

Defrost Linda McCartney sausages, cut each sausage into 5 pieces, hand roll them into balls and then bake them on an oiled tray for about 15 mins (180oC) and they make great meatballs!

Linda McCartney sausages can be microwaved.  2 for two and a half minutes. Cooks them perfectly for a quick sausage sarni

Mix a bit of mellow white miso into your ‘cheese’ sauces as well as some nooch (also known as nutritional yeast) it makes it taste extra cheesy!

tofu

 

Coat pieces of tofu in corn flour or gram flour before baking or frying and it will make it nice and crispy.  You can add some smoked paprika or curry powder to make it a bit spicy

 

 

 

 

chick seas

 

Add black pepper and a pinch cayenne pepper to this seasoning and coat sausages, burgers tofu or vegetables before roasting

 

 

 

 

 

sausageRoll sainsbury’ shroomdogs or other vegan sausages in ready roll puff pastry for tasty sausage rolls!  Skinless shroomdogs can also be squished into sausage patties and used to replace sausage meat in stuffing!

Remove the skin from Shroomdogs, mix with fried onions and minced mushrooms, soak dried cranberries in juice and zest of one orange, blitz vacuum pack of chestnuts, generous spoonful of miso or marmite, handful of toasted pine nuts. Mix all together, season and add tsp allspice. Then wrap in puff pastry. Delicious festive mains

festive

Baked beans and nutritional yeast for cheesy beans

 

Mint sauce, a tin of mushy peas and some extra water. Heat in a pan, hey presto pea and mint soup

Spread marmite onto puff pastry then grate any vegan cheese on. Roll up into a log sausage shape then slice into pin wheels. Bake in a hot oven (200oC). The marmite will bring out the taste of the cheese. They taste and look amazing.

vegan hamFry mushrooms add either diced vegan bacon or vegan ham. Add a carton of soya cream and a tub of vegan cream cheese. Herbs and spices to required taste. Boil spaghetti pasta. When pasta cooked mix into the sauce to coat it then serve….. vegan cabonara or if you don’t want pasta serve on jacket potatoes

Freeze tofu… It completely changes the texture, and it will soak up flavours like a sponge in stews, or can be deep fried, baked or sauted

Don’t throw away your peelings (potato, carrots, parsnips, sweet potato).  Make a dry rub (½ teaspoon coriander, cumin, smoked paprika and pinch chill flakes).  Mix the peelings in to the rub, spread out on to an oiled tray and bake (180oC) for 15-20 mins until crisp. Goes down well with mayo

Add lemon juice to soya milk and leave for ten minutes to curdle. Whisk into self raising flour for the best pancake batter.

Fry rice based spring roll wrappers to make prawn less crackers.  If you don’t want to go to that effort Tesco Thai crackers are similar to prawn crackers and they are vegan

If you used to like ham and cheese toasties with mature cheddar, use the Asda free from mature cheddar and Tofurkey slices. #Boom!

Silken tofu hacks:
Blend and add SR flour, roll out and griddle for a nan or use as a pizza base.
Blend, add sweetener and vanilla essence as a healthy topping for trifle
Silken tofu, dessert spoonful of French Mustard and 2 tablespoons of lemon juice – vegan mayo                                                                                                                              Silken tofu, ripe banana strawberries and oat milk whisked together – makes a really thick and nutritious shake
vegan choc drinkChoc shots come 3 flavours. Fatly & choc shot is like horlicks like.  iced with Coconut milk and its like bounty. Squirt some on plain biscuits/rice cakes, or over some fresh fruit, ice-cream

Big dollop of mayo ( vegan Hellman’s or vegenaise) mixed with equal amounts of ketchup and American mustard (to taste) then add finely chopped onion and gherkins and you’ve got yourself vegan Big Mac sauce

A quick dessert – Banana, crushed digestives or ginger biscuits and alpo caramel dessert mixed together.  Tastes like banoffee pie

 

runny eggWith a bit of effort you can make a ‘dippy’ egg – see the ‘How to’  video below

Blitzed mushrooms in a food processor for mushroom mince. Just add savoury flavourings.  an be added to cottage pie made with puy lentils and lots of veggies.  Add nutritional yeast to the mash for a cheesy taste and additional B12

Mix leftover betty crocker white icing with plant milk for White Hot Chocolate

Wholemeal tortilla wraps make a nice pizza base – tinned tomatoes, herbs and free from mozzarella style cheese then pop in the oven for 15 minutes

Agave nectar with pure cocoa or cacao powder makes a nice chocolate sauce

Mash chickpeas or soybeans roughly with a fork, or pulse in a food processor. Add garlic, mustard and plant based yoghurt. Can be used as a replacement for tuna in a sandwich, salad or on a baked potato

liquid smokeAdd Liquid smoke to everything; stir fry, carbonara, baked beans, chilli, sausages. it’s so good!

Co-ops ready rolled pizza dough is outstanding. One happy customer believes they are yet to find a better one, shop bought or restaurant. Add the sauce, cheese and most toppings first and bake together. let any fake meats thaw first just so everything cooks together. Then add spinach and basil close to the end

 

Rectangle of pastry, one slice of cheese, few spoons of beans, fold and freeze. You’ll have Greggs style cheesy bean pastries for a quick 10 min breakfast/ snack

This is just some of the vegan food hacks that my fellow vegans have up their sleeves.  More in the coming months!

Next vegan cooking class

Next vegan cooking class – 17th December 2018 

I have a couple of places left on my next vegan cooking class, which is taking place on 17th December at 11am in West Bridgford.  You’ll have everything you need to make delicious sweet potato falafels with tahini dressing

next Vegan cooking class falafels

The cost is £25 and includes all the ingredients, equipment and the recipe.  Plus nutritional guidance, advice and tips about the ingredients you will be cooking with.

 

sweet-potat-falafels

If you can’t make Wednesday at 11am, I also have a couple of spaces on 21st December at 12pm   You will be making vegan festive plait, a great centre piece for the big day

Contact me if you’d like to book a space on either classes, but please be quick as places are limited.

vegan cookery classes

If you can’t make these dates I always have classes running on the following days and times Monday, Wednesday or Friday from 11 – 12.15pm, Tuesday from 12.15 – 1.30pm and  Tuesday or Wednesday evening from 5.30 – 6.45pm

 

Its fine if you want to come to just this class or you could attend a series, in which case you can have 6 for the price of 5 i.e. £125, and they can be used within a year.

vegan cookery class

Out of the 6 sessions only one is sweet based, the other 5 are savoury.  Previous guests have made sweet potato falafels, Mexican tacos, cauliflower and chickpea curry, chocolate pots, beetroot pearl barley risotto, tofu rice paper rolls to name but a few delicious vegan dishes.

cookery review

 

Feel free to take a peak around my kitchen!

 

If you’d like to come along please contact me on

07946 301338 to book your place.

Mindfulness and healthy eating for Wellbeing

Mindfulness and healthy eating for Wellbeing

Come join Yasmin and Susan for a wonderful workshop dedicated to mindfulness for wellbeing.
Monday 21st January from 10.30 – 12.45pm in West Bridgford, Nottingham
The cost is £30
Mindfulness and healthy eating for Wellbeing
Mindfulness
In this hour or so session Yasmin will guide you through mindfulness practices that help cultivate an increase in physical, mental and emotional wellbeing.  Mindfulness exercises are like yoga for the brain.
tim-goedhart-334149-unsplash

Photo by Tim Goedhart on Unsplash

By directing our awareness to our experiences and working with the breath, the body and whatever is present in our experience we can develop skills that help us savour the good and respond with greater wisdom to what is difficult.
Photo by Nathan Dumlao on Unsplash

Photo by Nathan Dumlao on Unsplash

Mindfulness is a skill we can all develop and when we do it brings greater peace, compassion and happiness to our every day lives.
Photo by Artem Bali on Unsplash

Photo by Artem Bali on Unsplash

When we bring the quality of mindfulness to our eating, we can enjoy our food even more and so we will also practice eating mindfully with Susan’s delicious and nutritious vegan lunch!
lesly-juarez-307974-unsplash

Photo by Lesly Juarez on Unsplash

Yasmin’s classes are experiential and encourage a sense of exploration with a quality of playfulness to combine learning with enjoyment.

This session is suitable both for people who are new to mindfulness and want to experience the practices first hand and also those who have studied and/or practice mindfulness regularly and would like to enjoy practising in a small group setting.
Nourishing nosh
This session is all about healthy eating and enjoyment.  We’ll spend time relaxing around the table and as a trained nutrition coach and chef I will share some of my nutritional expertise, deliver tips for healthy eating and answer any questions.  All whilst you all enjoy a healthy balanced vegan buffet lunch.  Yasmin will also be on hand to answer any specific questions about her mindfulness practice.
workshop
Here’s a taste of the food that has tantalised previous tastebuds:
Wholesome soup, colourful quinoa salad, pea and mint pakoras, veggies with tahini lentils, apple cinnamon tarts, banana bread and fresh fruit.  All served with refreshments
Allergies or intolerances  No problem, I can make separate dishes that are suitable for you.
This is a small workshop for a maximum of 8 people so please book early to avoid disappointment
Contact Susan on 07946 301338 or susan@nutrition-coach.co.uk  or Yasmin info@mindfulnessmakessense.com Tel: 07714290127
for more information or to make a payment
About Susan Hart and Yasmin Holmes
me2Susan is a Nottingham-based nutrition coach, advising clients about the benefits and process of healthy eating. This is delivered on an individual, group or organisation basis. For clients wishing to stay healthy and possibly lose weight she offers vegan cooking classes.  As a vegan chef she also writes restaurant reviews for the Nottingham Post as well as regularly writing for the West Bridgford Wire, Nottingham Aspect, Happiful magazine and other local and national journals.  Visit her website www.nutrition-coach.co.uk to find out more.
Yasmin profile pic2
Yasmin has been teaching mindfulness for a number of years and is a Breathworks and .B qualified mindfulness teacher.  She works with individuals and organisations teaching mindfulness practices for a range of situations from stress and anxiety management to pain management, leadership development and improvement in wellbeing.  She is founder of Mindfulness Makes Sense  http://www.mindfulnessmakessense.com/, and is an Associate tutor for the University of Nottingham’s Professional Development mindfulness and well-being courses.

Make your own Christmas Chocolates

Make your own Christmas Chocolates

Fancy making your own vegan Christmas chocolates? I have classes in West Bridgford on Tuesday 11th and 18th or Thursday 13th and 20th December at 12.30 and 5.30pm. The cost is £25 per person. If you’d like to come along please contact me 07946 301338

vegan chocolate

Photo courtesy of Rebecca

Create your own bespoke vegan chocolates, perfect for sharing this Christmas.
My previous guests had a blast

Raw chocolate is the process of making chocolate from raw, unroasted cacao powder, which maintains nutrients lost in the roasting process; making it high in antioxidants, which help keep the body healthy and reduce cell damage.

christmas chocolate
I will teach you a simple technique to create raw chocolate using natural sweeteners to give a deep, rich and satisfying flavour.
christmas chocolate
You can then customise your chocolate using freeze dried fruits, nuts and natural flavourings, and gift wrap them for friends and family (or for yourself!)

 

I will also share my healthy eating tips and nutritional know how.
review
Join me at my vegan cookery school in West Bridgford, for the very reasonable price of £25 – all ingredients, recipes, equipment and gift bags to take your chocolates home are provided.
tripadvisor 1
 christmas chocolate
contact me to book your date and time
Tuesday 11th and 18th or Thursday 13th and 20th December at 12.30 and 5.30pm.

Check out my video of a previous chocolate cooking class

Vegan Christmas cooking class

Vegan Christmas cooking class

Vegan Merry Christmas!

festive vegan wellington

 

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Have you got a vegan coming for Christmas lunch, is there only one vegan in your family or are you vegan yourself and want to cook something different?

Bored of the same nutroast or plate of soggy overcooked vegetables?

Tired of having to bring your own food when visiting relatives?

Worried that you will inadvertently feed your vegan guest an ingredient they don’t eat?

Then I have the answer!

Fancy making your own vegan Christmas savoury plait for the big day? I have classes on Tuesday 11th and 18th or Thursday 13th and 20th December at 12.30 and 5.30pm. The cost is £25 per person. If you’d like to come along please contact me 07946 301338

 

 

The full dates are
Tuesday 11th  and 18th December 12.30 – 1.45pm or  5.30 – 6.45pm

Thursday 13th  and 20th December from 12.30 – 1.45pm or  5.30 – 6.45pm

You will make and create this delicious vegan plait that will delight both your vegan and non vegan guests, along with a creamy mushroom sauce.  Both of which can be frozen until needed

festive vegan wellington

Put November 1st in your diary, it also happens to be World Vegan Day!

 

The ingredients, equipment, recipes, tips and my nutritional knowhow will all be provided.  All you need to do is bring a container to take your dish home, for just £25.

christmas

The menu may change slightly if guests have any food issues like nuts, gluten or soya

I accept a maximum four guests.

xmas2

 

To book a place on your preferred date, please contact me Susan Hart on

07946 301338  or email me at susan@nutrition-coach.co.uk

 

 

 

 

For more healthy eating advice please visit my website http://www.nutrition-coach.co.uk/

The rise of veganism

The rise of veganism

Recently two journalist students came to interview me about veganism and why its on the rise. I was asked for my views because I am a nutrition coach who advises clients about healthy eating and I am also a vegan.  The journalists were keen to understand about the potential nutritional issues affecting a vegan and If I persuade all my clients to adopt a vegan lifestyle  #SpoilerAlert: I don’t

Here’s a few video clips of how it went

The first is about my role as a nutrition coach and why veganism is now a popular lifestyle choice.  I mention my cooking classes, that vegans and non vegans attend so they can make delicious tasty vegan meals that are nutritionally balanced and easy to make

 

And a short video montage of my cooking lessons

 

How I promote a healthy balanced diet.  I talk about a ‘rainbow of colour, variety, unprocessed foods and moderation

 

And finally,  the foods that should form part of everyones diet but especially if you’re  vegan or moving towards a more plant based diet

If you would like some nutritional advice, regardless of your lifestyle choices then why not come and talk to me.  I could get you back on track

Do you want to lose weight

If you are not local or you time is too precious then maybe a phone or Skype consultation could be for you

skype

 

A few weeks ago I appeared on Gem 106 radio to talk about veganism and why its gained so much in popularity, feel free to listen to the interview below

And I was asked to sit on the red sofa of East Midlands today to discuss the increase in the number of fast food outlets and an increase in obesity levels.

east midlands today

on the big red sofa with Maurice Flynn and Sarah Teale

 

Veg out – The Cross Keys

Veg out – The Cross Keys

We all know how important it is to start the day with a good breakfast. Normally I have porridge with fruit and peanut butter but at the weekend I like to spend a bit more time relaxing with the papers, a coffee and something more substantial, but I don’t always want to prepare it.  That’s where the Cross Keys at Weekday Cross in Nottingham came to the rescue one Sunday.

cross keys vegan

I’d heard their name mentioned a number of times when recommendations were sought for good vegan options.

The pub was nice and quite so we sat at a window table and perused the menu.  The vegetarian breakfast with vegan options sounded just the ticket; my other half ordered the Eggs Benedict.

cross keys vegan

 

Whilst we waited for the food to arrive we had a look through the free Sunday papers, admired the beauty of the building and watched more tables fill up with fellow brunchers

cross keys vegan

Our food arrived together and (as requested) with our two black coffees.  I was really pleased with the portion size, not too big, not too small and only two slices of bread.  The homemade sausages had a crunchy outside texture, so did the potato hash, the avocado was lovely and soft as was the well cooked grilled tomato half and the mushrooms had been fried rather than boiled; all in all an almost faultless breakfast.  I have it on good authority that the eggs benedict were also tasty and filling.  Our coffees, which are included in the price were also substantial, hot and tasty.   My vegan breakfast was £6.95 and the eggs benedict was £6.75.

Would I go back?  The food I had was absolutely great but looking at the menu there is only one dedicated breakfast option, which is not enough choice to make me a regular visitor.  Likewise there are no specific main course dishes, but rather surprisingly I could have vegan cheeses as a dessert.

Maybe the menu is a work in progress but high marks for a very tasty well cooked vegan breakfast

Vegan cookbooks

Vegan cookbooks

Christmas is just around the corner and what better present to give than a vegan cookbook.  But which one?!

I’ve asked a number of fellow vegans for their favourite, so apart from downloading or printing one of my vegan recipes (http://www.nutrition-coach.co.uk/blog/category/recipes/), consider buying one of these

vegan cookbook

 

BOSH! Simple Recipes * Amazing Food * All Plants

Its been described as “good honest and simple cooking with some show stoppers in there too”

 

 

 

 

Thug kitchen – 101: Fast as F*ck: easy and accessible recipes to give you a solid start toward a better diet.

vegan cookbook

So what do you eat by Liz Cook : Simple, all “Traditional “recipes made vegan, with every day ingredients. Tells you where to get all your essential nutrients.   Handy guide is in back cover and kitchen charts

The Happy Pear – Healthy, Easy, Delicious Food to Change Your Life – full of irresistible recipes for everything from everyday breakfasts, lunches and dinners, to scrumptious and yes, still wholesome! cakes and sweet treats, to special occasion splurges and

Recipes for Happiness – clever meat-free versions of popular favourites and inspiring advice on how to be healthier

 

vegan cookbook

 

 

Deliciously Ella Every Day - simple yet tempting plant-based, dairy-free and gluten-free recipes. Be inspired by her quick weekday dinners, slow-cook comfort food designed to be shared, amazing colourful salads and incredible food to take with you when you’re on the go

 

 

Minimalist Baker’s, everyday Cooking: 101 Entirely Plant-based, Mostly Gluten-Free, Easy and Delicious Recipes. These recipes require 10 ingredients or less, can be made in one bowl, or require 30 minutes or less to prepare

cookbook

My vegan travels - Comfort food inspired by adventure: 75 satisfying plant-based recipes for comfort food from around the world.

cookbook

 

Mouthwatering Vegan by Miriam Sorrell : Included in the book are recipes for vegan cheese, cream and mayonnaise; Chilli Con ‘Carne’, Shepherd’s Pie, Mince & Ale Pie, Stroganoff Supreme and the Perfect Roast

cookbook

 

cookbook

 

 

Keep It Vegan by Aine Carlin: This books keeps it simple with easy-to-follow recipes, using a sensible number of ingredients that can be found in your local supermarket

 

 

 

Vegan Richa:Everyday Kitchen: Epic Anytime Recipes with a World of Flavour – These unique recipes have amazing depths of flavour, are easy to make, and have allergy-friendly options

cookbook

Lucy Watson’s Feed Me Vegan: Packed with comforting, easy-to-make and totally delicious recipes, Feed Me Vegan shows you can be vegan and still have your cake (and mac and cheese, and lasagne, and pancakes) and eat it

 

cookbook

Vegan: The Cookbook by jean-Christian Jury –  delicious vegan dishes from around the world