Celebrate Veganuary at the Caxton Restaurant, Westminster

The Caxton Restaurant & Bar located within the historic St Ermin's Hotel in Westminster today announces the launch of its Veganuary menu that will be served throughout January. 

Vegans, and those wishing to live a vegan lifestyle for the month, can enjoy the selection of carefully curated plant-based dishes, perfectly paired with a chosen offering of specially selected vegan wines in the stylish, two AA Rosette Caxton Restaurant. Vegan Afternoon Tea is also available to book in the hotel's award-winning Tea Lounge.

Inspired by seasonal ingredients from the hotel's very own rooftop kitchen garden, visitors can choose from a two or three-course Veganuary menu from £28 per person (two course) or £35 per person (three course).

Starters include heritage beetroot with vegan feta, hazelnuts and orange dressing, and cauliflower, cumin and leek soup with crispy chickpeas. The choice of mains includes portobello mushrooms with toasted fregola, kale, tahini dressing and garlic sauce, and josper grilled tikka marinated tofu served with vegetable quinoa pilaf, puffed quinoa and curry oil. Delicious desserts include seabuckthorn cheesecake, coconut Chantilly and puffed wild rice, and a selection of sorbets.

The accompanying wine list features world-renowned Vegan wines such as Crémant de Loire Amirault, Heiderer Mayer Gruner Veltliner, Xarel-Lo Chardonnay, and Château Peybonhomme-les-Tours Blaye Côtes de Bordeaux.

The exquisite Vegan Afternoon Tea starts from £45 per person / £55 per person with a glass of champagne. The menu offers plain and fruit scones and a selection of mouthwatering Vegan sandwiches including lovage pesto with toasted red peppers, tomato hummus with blue cheese and saffron shallots, smashed avocado with vegan feta, and Coronation chickpea. Sweet treats include lemon and coconut sponge, strawberry and basil trifle, chocolate rose ganache, red velvet cake and vanilla and pineapple tart. 

The Caxton, St Ermin's Hotel, 2 Caxton Street, SW1H 0QW

www.caxtongrill.co.uk  |  Tel: 0800 652 1498

Open: Lunch 12.00pm - 2.00pm | Dinner 6.00pm – 09:30pm

The Caxton is a 72-cover restaurant, with private dining available for ten people

The St Ermin's Hotel is also home to the Caxton Bar for a lighter menu, Caxton Terrace for snacks and the Tea Lounge serving seasonal afternoon tea.

https://www.sterminshotel.co.uk

The Flower Farm – a plant-based, palm oil free margarine alternative

Just because a margarine can proudly declare itself to be 100% vegetable-based doesn't mean that it's good for the environment, good for you or that it is vegan-friendly.

For example, did you know that many traditional vegetable margarines include up to 50% palm oil? And palm oil is one of the world's biggest causes of rainforest deforestation and habitat and wildlife loss.

Unfortunately something in the order of 85% of palm oil is produced unsustainably, with millions of hectares of rainforest in Asia being systematically burned away to make way for oil palm plantations.

Deforestation accounts for 10% of all greenhouse gas emissions and is a major contributor to global warming.

This is not only devastating for the environment, but is also the leading cause of orangutan extinction, with up to 5,000 orangutans killed each year in palm oil concessions. This is simply not sustainable.

That isn’t the case for The Flower Farm.

Unlike traditional margarines, The Flower Farm spread swaps palm oil for shea butter, a sustainable alternative extracted from the nuts of the Karité tree, 2 billion of which grow naturally in the African Savannah, with no deforestation required.

Eat plants, not palm!

Free from palm-oil, gluten, lactose, and cow’s milk protein, The Flower Farm is an absolutely delicious, vegan spread made using shea butter, sunflower oil, lemon juice and carrot juice, with a pinch of sea salt and vitamins A and D.

You'll find it stocked at Sainsbury’s at a RRP of £2.95 for a 450g tub.

An ideal way to ease yourself into Veganuary. 

You can learn more about Flower Farm spread here https://theflowerfarm.world

Hard Rock Cafe goes all in for Veganuary with special vegan menu

Hard Rock Cafe Manchester, in partnership with Veganuary and Moving Mountains, the nine times Great Taste Award Winning, pioneering, plant-based food company, are working together to offer a special limited time plant-based menu during the month of January. 

“Offering the Hard Rock Cafe x Veganuary Menu to diners in Manchester allows us to open our doors to a growing community of vegan guests,” said Aneta Jarzmik, General Manager.

“We’re positive this will contribute to customers’ enjoyment of the unparalleled Hard Rock experience.”  

Launching today on January 3rd at participating cafes worldwide, including Hard Rock Cafe Manchester, the new menu showcases unique vegan dishes with a signature twist, such as the Courgette and Guacamole Bruschetta; Quinoa Mexicana Salad; the Great Taste Award winning Moving Mountains Patty which is a Stacked BBQ Plant Burger; as well as Chili Sin Carne Tacos using Moving Mountains Mince; Quorn Tenders Salad; and Cauliflower Wings.

For those with a sweet tooth, there's also the indulgent Sticky Toffee Pudding with vegan vanilla ice cream.

Hard Rock Cafe has also released refreshing mocktails in support of Dry January, including the Chile Lime Pineapple, Cucumber Mint Lime Press and Strawberry Basil Lemonade.

“We're absolutely thrilled to partner with Veganuary and Moving Mountains with this special menu,” said Anibal Fernandez SVP Global Cafe Operations, Hard Rock International. 

“We aim to offer a truly exceptional selection of vegan options for our patrons across participating locations.” 

“Veganuary is really over the moon to have Hard Rock Cafe participating this January and offering its customers a range of exciting plant-based dishes that will help everyone do their bit to Save the Planet!” says Toni Vernelli, International Head of Policy and Communications for Veganuary. 

Eloise Bristow, Head of Marketing at Moving Mountains said: “We are really very pleased to be partnering with Hard Rock Cafe this Veganuary and can’t wait for customers to enjoy the delicious Moving Mountains serves the chefs have created! 

"Hard Rock Cafe were one of the first venues to stock Moving Mountains when we launched back in 2016, and the restaurant has been a fantastic partner ever since then. We’re proud to be working with them yet again on a great Veganuary activation, to ensure that their menu stays ahead of the curve and makes plant-based food accessible and delicious.”

To view “The Hard Rock Cafe x Veganuary Menu” and learn more about the “Veganuary” campaign, visit Hard Rock Cafe Veganuary https://www.hardrockcafe.com/veganuary-month-at-hard-rock-cafe.aspx

How to make Happiee! Swaps this Veganuary

This Veganuary, plant-based brand HAPPIEE!™ will be increasing awareness about the vital importance of conserving our seas and oceans. 

Their delicious and versatile range of plant-based seafood not only makes sustainable swaps straightforward but also offers a more affordable alternative to traditional seafoods. (And also good for those with seafood allergies, too, perhaps?)

With fisheries worldwide being pushed to their limits, choosing HAPPIEE!™'s plant-based alternatives represents a meaningful step towards a more sustainable future.

International Head of Policy and Communications at Veganuary, Toni Vernelli, comments - "A recent survey of Veganuary participants found fish and other seafood is one of the food groups they miss most when trying vegan with us. We're delighted to see options like HAPPIEE!™'s plant-based seafood emerge, providing accessible alternatives that we hope will encourage people to continue making plant-based choices well beyond January."

Dive into HAPPIEE!™ with Shrimpiee, Squidiee, and Calamariee plant-based prawn and squid. Available in both plain and breaded varieties, they perfectly complement dishes like stir-fries, curries, ramen, and paellas. They cook quickly, absorb flavours well, and are ideal for both pan and air frying. The breaded options add a crispy touch, ideal for snacking and party platters. Certified by the Vegetarian Society, HAPPIEE!™ is perfect for vegans and seafood lovers alike.

Choose HAPPIEE!™ Save our Seas!

· Environmental Sustainability: Traditional fishing practices lead to overfishing, threatening marine biodiversity. Plant-based seafood is a sustainable alternative, reducing the demand for overfished species.

· Reduced Ocean Impact: By avoiding large-scale fishing operations, plant-based seafood lessens habitat destruction and helps preserve marine ecosystems.

· Decreased Bycatch: Conventional fishing methods for seafood often result in the accidental capture of non-target species. Plant-based seafood eliminates this issue, protecting diverse marine life.

· Value for Money: Happiee is more affordable than traditional seafoods, making it wallet-friendly and a better swap all around.

HAPPIEE!™'s plant-based seafood is now available nationwide, including Ocado.com, and Tesco, and is launching in Asda stores today, 3rd January 2024 - RSP £3.50/ 180g pack.

https://happiee.co.uk

https://www.mckinsey.com/industries/agriculture/our-insights/the-next-wave-alternative-seafood-solutions

Vegan campaign flag flies on International Space Station in historical first

Veganuary, the exciting global campaign to encourage people to try vegan food and drinks for January and also beyond, expanded into space in 2023 by sending a flag bearing its logo to the International Space Station where it orbited Earth 4,400 times, a historical first for a vegan campaign. This landmark event coincides with Veganuary’s 10th anniversary as the very first pledge took place in January 2014.

The initiative was the brainchild of Richard Garner, the founder and director of The Space Collective, who is also celebrating 10 years of being vegan this year.

Speaking about his idea, Richard says: “Why launch the first Veganuary flag into space? Well, why not? The future of spaceflight is vegan after all. Curious? As you should be! See, when humanity finally settles on a new world, those first brave explorers will be vegan by necessity.

Transporting the materials necessary to grow plants in space is considerably easier than transporting live animals. This is why NASA and other space agencies’ endeavours in prolonged spaceflight are centred around establishing greenhouses in space and on new worlds."

He went on to say: "Even as we speak, aboard the International Space Station where the Veganuary flag flew, there's a Vegetable Production System that allows astronauts to grow their own food. This also has the added benefit of enhancing the astronaut’s happiness and well-being as it is a touch of nature from home. After all, it's really amazing what a little bit of greenery does for the soul, isn’t it?

"The flag spent 275 days in space, orbiting Earth 4,400 times, travelling 112,000,000 nautical miles, and passing over every country on Earth. In a way, the flag followed the same journey as us, spreading the hope of a kinder, more compassionate world across the globe. Start as you mean to go on, right? To the stars with kindness.”

Veganuary’s Head of Communications, Dr Toni Vernelli, added: “It’s absolutely amazing how the presence and acceptance of veganism has grown around the world in the past 10 years and I know Veganuary’s friendly, non-judgemental, just-give-it-a-go-for-a-month-and-see-what-you-think approach has played an instrumental role in this shift.”

She added: “We’re thrilled to be now taking our message into space to spread this positive vegan vision even further. To everyone who took their first step towards a vegan diet with us in January 2014 – Happy 10th Veganniversary! To everyone taking their first step with us today – welcome to a growing movement taking positive action for a better world – and future worlds!”

There's no cost involved in joining Veganuary and readers of That's Food and Drink can sign up at veganuary.com to receive their new 7-Day Revolutionary Meal Plan, Celebrity eCookbook, the Official Veganuary Starter Kit and an e-mail a day throughout January packed with nutritional info, delicious recipes, more meal plans and helpful advice.  

Since Veganuary launched its first pledge 10 years ago, back in January 2014, millions of people, coming from almost every country in the world, have officially taken part. From humble beginnings on a kitchen table in Yorkshire, Veganuary now has campaign hubs in Germany, USA, Brazil, Chile, Argentina, India, Spain and the UK. It has truly become a global phenomenon.  

Crave End a Successful 2023 With the Launch of Bisco's; a Free-from Twist on the Dunkable Cookie Sandwich Biscuit

CRAVE, the renowned pioneers of free-from snacking, proudly introduces its latest masterpiece; Bisco's, a golden biscuit sandwich with a vanilla cream filling and sprinkles. This launch marks the latest new product development in CRAVE's free-from range, launching into Sainsbury's from 31st December 2023.  

Following Sainsbury's announcement of a new format that combines frozen, ambient, and chilled free-from products all in one aisle, CRAVE is set to launch a range of new products into Sainsbury's this year to help bolster the options for their free-from customers.   

Bisco's is the first new product in a new series of NPD for 2024, launching into Sainsburys from 31st December 2023. 

PRODUCT: Bisco's 

DESCRIPTION: Golden sandwich biscuits filled with a vanilla cream and sprinkle centre 

PRICE: RRP £3.50 

PACK SIZE: 130g 

RETAILER: Available from Sainsbury's from 31st December 2023  

Continuing to battle against and challenge the status quo, CRAVE came under scrutiny earlier in the year for some of their products getting rather close to the branding of other big multinational brands. 

On the launch of Bisco's Rob Brice said, “In the office, we had lots of fun coming up with a name for our first biscuit product, we toyed with 'Noreo', but after our accountant advised us, we don't have budget for another lawsuit this year, we settled on Bisco's! 

"We really like to think they encapsulate the fun of a Disco with the taste of a Birthday cake. Obviously Bisco's are very different from any other circular biscuit, being vegan and free from the top 14 most common allergens, whilst still being tasty and ready to dunk (if you like that sort of thing)!” 

Rob, who is an expert in food development, founded CRAVE in 2020. Following on from his appearance on the TV Show Aldi's Next Big Thing in 2022 with his free-from maize snacks, CRAVE has gone on to secure listings with major retailers such as Asda, Morrisons, Ocado and more recently, Sainsbury's. 

Standing up for inclusivity, CRAVE's products are designed to be enjoyed by everyone. They are gluten-free, vegan, and free from milk, egg, and lactose, ensuring that individuals with dietary restrictions never experience that FOMO. 

Want to join the CRAVE revolution and become a stockist? Please email hello@cravenomore.co.uk 

https://cravefreefrom.co.uk

Bringing food system transformation to the heart of the international climate agenda

The launch of the Food4Climate pavilion at COP27 last year, along with other food system Pavilions, was groundbreaking because it signified recognition at UN-level of the relationship between climate change and food production. 

At COP28, ProVeg International, a food awareness organisation, will build on the success of COP27, by further emphasising the need to make the shift towards plant-rich diets, adopt sustainable and resilient agricultural practices, and reduce food loss and waste.

What is the pavilion?

The Food4Climate pavilion is a space within the Blue Zone that will be open from to 12 December 2023. Partnering organisations will host events to bring food system transformation and sustainable diets to the heart of COP28, mainstreaming a transition toward diverse and resilient food production and consumption systems.

Who are the organisations behind the Food4Climate pavilion?

20 partner organisations will join ProVeg at its Pavilion, including: World Animal Protection, A Well-Fed World, Humane Society International, the Jeremy Coller Foundation, Mercy for Animals, Compassion in World Farming, FOUR PAWS, the Plant Based Foods Institute, the Buddhist Tzu Chi Foundation, the Changing Markets Foundation, the Plant-Based Foods Institute, Topsector Horticulture & Starting Materials, Terrascope, Food Tank, the MENA Youth Network, Young Professionals for Agricultural Development (YPARD), International Association of Students in Agricultural and Related Sciences (IAAS), YOUNGO Food and Agriculture, the ProVeg Youth Board, Upfield and Impossible Foods.

What are the main objectives of the Food4Climate pavilion?

Bringing food system transformation and sustainable diets to the heart of COP28

Mainstreaming a transition toward diverse and resilient food production and consumption systems as a key climate mitigation and adaptation solution

Bringing diverse stakeholders together to discuss challenges and solutions

What does their 10 day programme cover?

Their programme is divided into four chapters: 

Setting the stage and taking stock

Friday 1 December: (Re)thinking food systems

Saturday 2 December: Transforming consumption

Sunday 3 December: Building on past work

Monday 4 December: Connecting the dots

Showcasing innovation and solutions for planet and human health

Tuesday 5 December: Promoting innovation

Wednesday 6 December: Empowering change

Giving a voice to the unheard

Friday 8 December: Cultivating a green generation

Saturday 9 December: Leaving no one behind

Expanding our work for better action

Sunday 10 December: Growing the movement

Monday 11 December: Extending our scope of actions

Thursday 7 December is the official day of rest.

What kind of events are being held? 

We’ve organised all types of events, from panel discussions to debates, from film screenings to receptions, from mini-conferences to award announcements. You won’t be disappointed, so come by and stay for a bit! 

Can I take part digitally or in-person? 

If you have access to COP28 and the Blue Zone, you can attend our events in-person at the Food4Climate Pavilion.

If you’re not attending COP28, but are still interested in our events, you can watch them live streamed. Registration details can be found under each day page.

Or follow their Youtube Channel.

What will happen after the Pavilion and COP28?

As we pursue their work after COP28, the Food4Climate Pavilion will strengthen and expand the network of stakeholders interested in food systems change to all kinds of stakeholders (national delegates, UN agencies, private sector, civil society, youth and more) and help build common strategies for 2024 and beyond.

They will continue collaborating on projects outside of the conference as climate work doesn’t stop after COP.

https://food4climatepavilion.com

Codorníu Vegan and Organic Wines

Vegan and organic wines have become increasingly popular over the past several years with discerning drinkers looking for more environmentally sustainable wines that are lower in chemicals and sulphites.

Yet, there has been a gap in the market for premium organic and vegan wines so That's Food and Drink is sharing some options from Codorníu which we think you'd like to hear about, especially if you are stocking wines for Christmas and the New Year.

Codorníu has been crafting exceptional wines since 1551 (that's 472 years of wine making experience!) combining traditions with modern innovations. Their selection of vegan and organic wines are devoid of additives, preservatives, and artificial ingredients, giving a richer, more vibrant, and fresher taste than regular wines.

All are easy on the wallet yet are bursting with elegance and flavour, please find below three excellent vegan and organic options from Codorníu:

Codorníu 1872 Organic Cava Brut

Crisp and refreshing, this classic Cava smells of citrus fruit and fresh apples, and has a fruity, zingy taste. Chill in the fridge for a couple of hours, then enjoy with tapas and olives as an aperitif – the ideal cava for a dinner party to impress without breaking the bank. Available from Waitrose for £10.99

Codorníu, Raventós Selección de la Familia Reserva

Refreshing and elegant, this wine is a blend of three indigenous Spanish grape varieties - Macabeo, Xarello, and Parellada - which altogether create a light and balanced flavour profile. On the nose, the wine has aromas of citrus and fresh fruits, with a hint of toasted bread and nuts. The palate is dry with notes of green apple and lemon, leading to a crisp and clean finish. Available from Waitrose for £9.99

Codorníu Clasico Organic

Made with a blend of the traditional grape varieties - Macabeu, Xarel.lo and Parellada - this cava is pale gold in colour with a fine, smooth texture. Fresh on the palate with intense aromas of apple and pleasant floral notes. Available from Ocado for £9.50

https://www.codorniu.com/en

Tired of bland snacks? The Sainsbury's and CRAVE have got great news for you!

Challenger brand CRAVE has secured listings in selected Sainsbury's stores for its recently re-launched snacks: Pickled Onion Noughties and Hot & Spicy Hot Dawgs. Both are vegan and free from allergens, but they insist on not compromising on taste.   

Crave's tongue-in-cheek approach and fun, playful attitudes have resulted in some cheeky stunts which have proven to be highly effective, including an e-van outside Sainsburys HQ which read; “Dear Sainsbury's, We got sued, please stock us so we can pay our legal fees. Thanks, Love Crave x”

Created and launched by food consultant and former chef Rob Brice, Crave has developed products which are for everyone to enjoy, whether you're vegan, have an allergy or not.

“We are overjoyed to have Sainsbury's on board in our quest to banish blandness! For those with allergies or a preference for a vegan diet, the days of searching for tasty snacks are over.” explains Rob.  

CRAVE's journey this year hasn't been boring; to say the very least! A cease and desist order was issued from some big multinationals which led to CRAVE having to re-launch some of its named products.

In truth, it's It been a tumultuous several months, but this new backing from Sainsbury's shows hard work and perseverance pays off and the free-from and vegan market is very much in demand.

PRODUCT: CRAVE Pickled Onion Noughties Sharing Bag

DESCRIPTION: Pickled Onion flavour maize snack. Free from milk and gluten. Suitable for a vegan diet.

PRICE: from £2.00 for an 80g bag.

LISTING: Available in 198 Sainsbury's stores and online from 10th September 2023

PRODUCT: CRAVE Hot & Spicy Hot Dawgs Sharing Bag

DESCRIPTION: Hot & Spicy flavour maize snack. Free from milk and gluten. Suitable for a vegan diet.

PRICE: from £2.00 for an 80g bag.

LISTING: Available in 198 Sainsbury's stores and online from 10th September 2023

Want to join the Crave revolution and become a stockist? Please email hello@cravenomore.co.uk 

Asia food innovation contest offers students $10,000 in cash prizes

University students from across Asia are being tempted with $10,000 in cash prizes if they can come up with innovative, plant-based food ideas to help grow the region’s market in climate-friendly food and nutrition. 

The competition, called the ProVeg Food Innovation Challenge,which is now in its fourth year, gives students the chance to gain valuable insights into an exciting and fast-growing industry, while channelling their creativity and skills towards solving some of the biggest challenges facing the world today. 

On top of that, there are big cash prizes on offer for the finalists! 

“We really encourage as many university students as possible, from all disciplines, to take part in the Food Innovation Challenge 2023. Not only could they end up creating a great new food for the supermarket shelves and win a lot of money, they could also make a valuable contribution to improving our food system,” Shirley Lu, Managing Director Asia and Chief China Representative at ProVeg International, said. 

“Our food choices have a significant impact on climate change, food security, animal welfare, and health and pandemics and innovative, plant-based foods can offer multi-problem solutions to these issues,” Lu added. 

Multinational companies involved

Every year, the Food Innovation Challenge draws in support from multinational companies to help support students in developing their entries. This year, more companies are involved than ever before. 

Food giants Nestle and Unilever, along with Asian startups Green Rebel (Indonesia), Haofood (China) and Unlimeat (South Korea) are all involved. Green Rebel is a rising star for investors and recently sold into Starbucks in Singapore and Indonesia. 

China's first soybean company listed on the stock market, Zuming Bean Products Company, is also taking part as well as Shuangta, one of the world’s largest plant-based protein manufacturers.

The topics students will work on include plant-based meat, poultry, seafood, and egg from convenience food to snack food and there will be much more in-person interaction with students this year, now that the Covid pandemic is over.

Students who get involved will also be able to experience exciting partner company/factory visits. 

How the challenge works

The challenge is open to students currently enrolled in undergraduate or graduate programmes at universities and colleges in the Asia-Pacific region. Teams must have a minimum of two and a maximum of four people.

Teams can include students from different disciplines and different schools. Students can submit a maximum of two proposals or join a maximum of two teams.

The judging criteria is as follows:

Market potential (30%). The judging panel will look at the projected revenue, profitability, and growth opportunities, taking challenges and available alternatives into consideration.

Feasibility (30%) The panel will look at the feasibility of product (or campaign) ideas, including formulation, manufacturing, supply chain, and distribution.

Product uniqueness (20%). The panel will look for clear explanations of how your project is innovative and different from what is currently available in the sector.

Go-to-market strategy (20%). Entries will gain points for clear explanations on how you would introduce your products to the market.

The deadline for submission of final ideas will be on 20 November 2023. Finalist teams will be announced in the first week of January 2024.

Those wishing to get involved can email student.ambassador@proveg.com with the names and emails of enlisted team members. 

proveg.com

100% dairy-free Sheese, the Melting Sheesy Bake

100% dairy-free Sheese is an amazing produce from the Bute Island Vegan Creamery.

As you might be aware, I had to stop eating dairy cheese for health reasons and, whilst browsing through the ever-expanding "Free From" section in Morrison's, I found a ceramic pot of 100% dairy-free Sheese. 

The description drew my attention: a "melting sheeshy bake" with spring onion and garlic flavour.

So, I added it to my shopping trolley and trundled it, plus some crackers and other bit and pieces, to the checkouts.

On the rear of the pack it describes the product as a dairy-free vegan alternative to cheese, a blend of coconut oil and starches.

Cook it in your oven for 20 minutes, give it a bit of a stir, place it back in the oven for a further five minutes.

Then you can share it with friends and family members, or eat it all yourself. Which is what I did!

It's got a really nice cheesy taste to it and goes really well with crackers, roast potatoes, nachos or spread on a piece of freshly baked bread. With a nice vegan spread, or butter. Remember? I'm not a vegan!

You can learn more about the range of products here https://www.buteisland.com.

Next to try? Their Jalapeno and Chilli Melting Sheesy Bake. I've got an idea this will taste equally good, but with a bit of fire in its belly! I'll keep you posted.

Violife the cheese alternative and more, besides

I'm neither a vegan or even a vegetarian, but I cannot eat dairy cheese for health reasons. 

Whilst we were discussing what to give up for Lent, my wife encouraged me to give up dairy cheese for Lent, which, to her -and my!- surprise I was able to do so.

Within weeks we noticed that my skin was now perfect, my hair stopped being greasy and my hair started to grow back, after years of receding. 

As a result cheese is now a very rare item in my diet. But I admit that after a lifetime of eating (too much?) cheese I am still missing it. Especially cream cheese for some reason!

Whilst browsing through the Morrison's "free from section" I found a tub of Violife spread. I added it to my shopping trolley and took it home.

It was the Creamy Original type and was nicely creamy and absolutely delicious. If someone had spread some on a cracker and handed it to me, I really do not think I could have told that it wasn't dairy cheese.

Next time I'm off to the shops I'll look out for Violife Creamy Garlic and Herbs and also Creamy Cheddar Flavour.

Violife also has a wide range of other vegan-friendly products including spread, blocks, sliced, grated and Vioblock which is designed for baking, cooking, etc. 

https://www.violife.com

Nurishh offers tasty plant-based alternatives this summer

This summer it’s time to transport your tastebuds to the Med with the latest addition to the Nurishh range of plant-based alternatives to cheese; Plant-Based Greek Style Cubes. Packed with flavour and a delightfully delicious salty kick, the tasty cubes make it easy to say “OPA!” to plant-based dining! 

With the Mediterranean diet hitting headlines and Mediterranean food long synonymous with summer sharing and al fresco dining, it’s no surprise we Brits love a taste of the Med, with TikTok views for the diet coming in at over 25m.

Conveniently pre-cubed, the Nurishh Plant-Based Greek Style Cubes are ideal for mezze boards or sprinkling onto salads. They deliver a mouth-watering flavour whilst also being dairy and lactose free.

What’s more, if you are curious to try more plant-based options, there’s never been a better time to give Nurishh a go, as its “Try Me Free” offer is running until 13st August. Allowing shoppers who purchase Nurishh from Sainsbury’s, Waitrose, Ocado or Co-Op to claim their money back by visiting www.nurishh-trymefree.com. The offer includes the new Greek Style Cubes plus Gran Vegiano, Garlic & Herbs Spread, Cheddar Flavour Slices and Plant-Based Alternative to Camembert. And with 81% of customers who try it[ii] loving it, the entire Nurishh range is the ideal accompaniment for coming together with family and friends to enjoy flavourful food this summer!

“Try Me Free” Terms & Conditions

UK 18+ only. Purchase of promotional pack AND Internet access required. RETAIN RECEIPT. Purchase between: 00:01 15/5/23 – 23:59 13/8/23. To participate: Purchase Nurishh product with promotional sticker, access www.nurishh-trymefree.com , submit copy receipt, name, email, and postal address – must submit claim by end 27/8/23. Max. 1 refund (by BACS) per qualifying purchase, max 5 claims per household. Full terms: www.nurishh-trymefree.com

(EDITOR: I must admit that my wife and I are now fans of Nurishh plant-based cheese alternatives. They taste excellent and because they are dairy and lactose free suit our health requirements. Not everyone who has to avoid cheese does so because they are vegans, some do so on health grounds.)

Sustainable Summer Entertaining With Eversfield Organic's Range of BBQ Boxes

Pretty much everyone wants to host a barbecue party. But where do your source  (or sauce, even? sorry!) your meats?

What options are there for those who want their barbecue to be just that little bit more special than a quick dash to see what's left in the near-empty freezer of your nearest convenience store at the last minute?

But no! There's a better way! Just fire up the barbecue and cater to everyone's tastes with one of Eversfield Organic's BBQ Boxes. Using only the very highest quality organic ingredients, these specially selected meats and vegetables will elevate your outdoor dining events to new heights. 

They offer a wide selection of 100% grass fed organic meat, sourced directly from Eversfield Organic's very own pastures plus specially selected and highly trusted local suppliers, their commitment to sustainability and organic farming practices is evident in every item allowing for conscious food choices to be made safe in the knowledge that they are the right, ethical choices.

The collection features firm family favourites including Eversfield Organic's award-winning burgers and traditional, meaty sausages plus their home-crafted flavoured barbecue cuts. 

Eversfield Organic is one of the UK's leading organic online retailers. The BBQ Box range includes:

Ultimate BBQ Box (£55): indulge in Eversfield Organic's Ultimate BBQ experience offering an assortment of mouth watering organic meats, including succulent beef burgers, marinated chicken thighs, juicy lamb koftas, and handmade sausages. 

Traditional BBQ Box (£39.95): Embrace these timeless classics with Eversfield Organic's Traditional BBQ Box. This box brings their customers the familiar flavours to their grills, featuring organic beef burgers, pork sausages, chicken drumsticks, and succulent lamb chops. It really is the perfect choice for those who appreciate the traditional favourites of a summer BBQ.

Mega BBQ Box (£85.00): Catering for a larger party or event? Then you should take it to the next level with Eversfield Organic's Mega BBQ Box. Bursting with a genuinely extensive assortment of organic meats, including beef steaks, pork ribs, lamb cutlets, chicken kebabs, and gourmet burgers, this box ensures a plentiful and unforgettable feast for your larger gatherings. 

BBQ Grilling Veg Box (£15.00): For those seeking a fully vegetarian option or as an accompaniment to Eversfield Organic's meat offerings, Eversfield Organic's BBQ Grilling Veg Box offers a mouthwatering selection of organic vegetables that are perfect for grilling. 

The BBQ Boxes are available to buy on www.eversfieldorganic.co.uk. 

You can follow Eversfield Organic on Twitter, Facebook and Instagram. 

Clearspring Pledges 30k of Free Plant-Based Meals to Mark 30th Anniversary

Leading Japanese and organic fine foods specialist Clearspring is celebrating its 30th anniversary this year and has teamed up with their long-term partner, plant-based community cookery school and food charity Made In Hackney, to donate 30,000 free plant-based meals to communities who are in need. 

Made in Hackney, which are celebrating their own 10th anniversary, will work with Clearspring to donate products and cooked meals to families and individuals who have emergency support needs.

Sarah Bentley, founder of Made in Hackney said: "Made In Hackney and Clearspring believe everyone should have access to high quality, healthy food that's good for people and the planet. Clearspring have supported our community cookery classes, meal service and fundraising activities with their incredible products for many years. 

"We're really pleased and delighted to partner with them now to provide 30,000 free plant-based meals to households with food support needs as part of Clearspring's 30-year anniversary."

Maria Dawson, who's the MD at Clearspring commented: “Reaching 30 years as an independent family business is a really great achievement to celebrate. We wanted to use this opportunity to make a concerted effort to give back to the community with our pledge to donate 30,000 free plant-based meals.” 

Alongside the food donation pledge, Clearspring will also be fundraising throughout the year to support the important work Made in Hackney is doing. Clearspring will also partner with other organisations including City Harvest, who help to distribute food to over 350 local charities offering food support to local communities.

Maria Dawson went on to say: “We also wanted to say thank you to everyone who's helped us reach this 30-year milestone. Thank you to the brilliant Clearspring team, the fantastic organic and Demeter certified farmers and artisan food producers, the committed wholesalers and retailers who stock our products and the loyal shoppers who choose to add Clearspring to their baskets every day. 

"Please know that your continued support is helping us realise our dream to create a more sustainable future and is enabling us to work and play to convert one more acre back to organic each day.”

Clearspring was founded in 1993 by award-winning organic Japanese and plant-based foods pioneer Christopher Dawson. Originally from New Zealand, he came to London to study organic and biodynamic farming and subsequently set-up and ran his own health food shop, East West Natural Foods, in London back in 1977.

Christopher decided to move to Japan in the 1980s to further his understanding of organic agriculture and made the country his home for the next 18 years, working with local artisanal producers to convert and comply with international organic standards. Clearspring was created as a way to help the producers he worked with share their unique traditional and organic products with a global audience.

From humble beginnings offering Organic Japanese Miso Soups, Teas and Tamari, Clearspring now offers a vast range of over 300 products across 30 categories, including Japanese specialities, Tofu, Seasonings, as well as European cold pressed oils, vinegars, snacks, purees, pasta and pasta sauces. All Clearspring products are plant-based, refined sugar free and made without the use of artificial additives or ingredients. Clearspring is available in over 60 countries around the world.

 You can find out more about the fundraising and food donation campaign by visiting https://www.clearspring.co.uk/blogs/news.

Naksha Recipe Kits Launch in Uk With Bold Flavours & Emerging Artist Pack Designs

Those of us who like cooking at home and making delicious homecooked meals will be seeking out the Naksha Recipe Kits which has taken its first strides into the UK by securing stardust listings of its delicious and beautifully-designed recipe kits at Whole Foods Market, Harrods and John Lewis.

 Naksha's UK-made range include both savoury and sweet (baking) dishes, encouraging users to discover and cook off-the-beaten-track cuisines in their own home kitchens.

First launched by Nisha Ramisetty and her husband Sam Williams in Dubai back in 2020, Naksha quickly gained traction by winning the prestigious Spinneys and Waitrose Local Business Incubator and has been listed in Spinneys and Waitrose stores in the UAE ever since.

Naksha's arrival in the UK in June 2023 is shaking up the cooking experience of UK home-chefs by redefining store-bought, shelf-stable recipe kits. With whole, small-batch ingredients, authentic local recipes, and original hand-drawn artwork by emerging artists, Naksha's kits prove simplicity and convenience are compatible with premium look-and-feel and gastronomic wow-factor. Kits suit weekdays, special occasions and gifting, too.

According to co-founder Nisha Ramisetty, Naksha is solving the problems of cooking inspiration and accessibility.

“Many people want to cook more often but can find themselves struggling to keep their menu varied,” she points out. “At the same time, many tempting cuisines are perceived to be far too complex, expensive or wasteful to cook at home. At Naksha we tackle these apparent problems by curating recipes from amazing places and giving customers the specialist ingredients they'll require to cook them without waste or fuss. UK consumers are hungry to cook food with engaging origin stories, and we're  here to feed that appetite.”

Arranged in regional collections, Naksha's recipe kits give customers an immersive cooking experience encompassing great flavours, thoughtful storytelling, stunning packaging, and simple cooking methodology. 

The recipe kits focus on cuisines with strong appeal but which currently suffer from limited visibility, looking beyond the predictable world of Mexican, Thai and Indian. Naksha's kits instead bring to life dishes from countries such as Cuba (Ropa Vieja), Singapore (Lemak Cili Padi), Turkey ((Dark chocolate fondant with Turkish coffee), Jamaica (Curried Goat) and Lebanon (Milk chocolate blondies with Lebanese tahini); meeting demand for international food which - according to a recent Waitrose & Partners report – is growing rapidly in the UK.

Naksha kits are also vegan-friendly as they don't include perishable ingredients. Instead, the shelf-stable products include easy recipe cards and specialist ingredients such as spice blends, herbs, grains, noodles, sauces and other extras. The fresh items (i.e. veg and protein) that a customer needs to complete the dish are easily obtainable as part of a normal weekly shop, maximising choice and flexibility. Customers aren't locked into costly commitments, yet, thanks to Naksha's diverse range, they can access a multitude of flavours. Most of Naksha's recipe kits are also gluten free and contain organic ingredients.

Naksha is based between London and Brighton and has manufacturing facilities in Derbyshire.

https://nakshacollections.com.

Asda ready to serve vegan customers with nine new products

As the BBQ season hots up, Asda has introduced nine new products across its OMV! and Plant Based by Asda vegan ranges.

Now, as Google searches for ‘vegetarian BBQ ideas’ soar by some 300%, Asda has announced the launch of nine new products across its vegan ranges, OMV! and Plant Based by Asda.

New and approved by the Good Housekeeping Institute, Asda’s OMV! No-Pork Chilli Sausages (£2.50) are blended with fiery green Jalapeños, red chillies and smoky chipotle, perfect for vegan spice lovers.

Making a deliciously flavourful alternative to meat, the new, fragrant Plant Based by Asda Bombay Inspired Meat-Free Bangers (£2.35) are blended with roasted sweet potatoes, roasted cauliflower, spinach and spices for extra flavour.

If burgers are more your thing, then you should try the Plant Based by Asda Spiced Bean Burgers (£2.35). Shoppers are already praising these succulent bean burgers with spicy chillies, with one shopper commenting they're “the best meat free burgers [they] have ever had.” 

Those wanting to indulge in traditional BBQ meatiness can opt for the OMV! No Beef Burgers (£1.85) or the Plant Based by ASDA Mushroom Sausages (£1.85). Asda’s meat-free alternatives are perfect when served with the OMV! Deliciously Vegan Burger Mayo (£1.50) or sandwiched between one of the OMV! Deliciously Vegan Brioche Burger Buns (£1.15).

To celebrate the arrival of BBQ season, Asda’s Senior Director of Food Trends and Innovation, Jonathan Moore, shares his top three tips on how to master the ultimate vegan BBQ:

“Don’t be tempted to start cooking on your BBQ until the flames have died down, you want to cook over the coals when they are grey in colour”

“Don’t cook your food straight from the fridge to the BBQ, you want your food out of the fridge for 10-15 minutes before you start cooking”

“Cook over direct and indirect heat depending on what you are cooking and how thick it is. When the coals are cooling slightly, you can drop vegetables like peppers and aubergine straight on and cook directly on them. This blisters the skin and adds another layer of flavour”

Asda’s OMV! And Plant Based by Asda ranges are available online and in-store now.

Award-Winning Brick Lane Chef to Launch Indian Vegan Cookbook

Top, award-winning chef, Niaz Caan is to launch Vegan: An Indian Cookbook this summer. The book contains 42 vegan dishes that are inspired by long held family recipes - such as his great grandmother's Begun Uribeeshi Gatta - as well as modern takes on traditional meat dishes, such as Tofu Tikka Masala and No Butter No Chicken Curry.

Niaz is the award-winning executive chef of Brick Lane's City Spice and has already appeared on Channel 4's Steph's Packed Lunch, Channel 5's Secret of the Fast Food Giants, BBC London and ITV news.

The book was inspired by the success of Niaz's Vegan Menu which he launched at City Spice in 2019 and includes new dishes that he developed with the home cook in mind.

With Vegan: An Indian Cookbook, Niaz wants to prove that home made Vegan food can be tasty and that Indian food can be nutritious and delicious.  He spent many months perfecting spice mixes, cooking techniques and finding plant-based alternatives to Ghee, a clarified butter widely used in Indian cooking, to add depth of flavour. The book is priced at £20.99.

He says: “I saw more and more of my friends turning vegan and I was increasingly being asked about vegan dishes in the restaurant so I decided to spend time developing and updating dishes to create something that I felt was every bit as tasty as the meat, seafood and dairy dishes on offer.”

Aged just 22, Niaz started working in restaurants from the age of 14 and cooking in the City Spice kitchen at aged 17. He went on to secure a first class degree in Economics from the University of Birmingham, but returned to the professional kitchen when he realised that cooking was his real, true passion. Since then, he has quickly risen in culinary success, winning plaudits for his modern take on traditional Indian dishes at City Spice, which regularly has queues around the block, even during these challenging times.

You won't go pasta these! New! nSriracha Chilli, Original Mac N'cheese, from Kabuto at Tesco

This will be a fantastic find for your pantry! Brand new Kabuto Mac n'Cheese pasta pots. Bursting onto the shelves at Tesco, there's a sizzlingly hot Sriracha Chilli and creamy, oozy Original variations to tantalise the tastebuds and take you on a fun, fusion flavour journey. Available at Tesco stores now. 

These are  the first ever pasta meals from Kabuto, (normally known for its and they're the 'posh pot noodles') are easy peasy cheesy pots of goodness, perfect for Mac n'Cheese obsessed and for those busy souls who need a quick, decent meal packed to the brim with taste. 

It's the ultimate in comfort food heaven and is only ever four four minutes away! Stun your colleagues and make them go spinach pasta green with envy when you whip out this perfect pot at lunchtime, or look forward to a #macncheesemonday when you get home if you just haven't got the energy or time to cook.

After successful roll outs at Ocado and Sainsbury's, this will be Kabuto's third retail listing for their pasta pots. 

Kabuto has modernised this universally acclaimed and beloved dish and made it easier than ever to get your cheesy fix. What specialist items and tools do you required? Nothing more complicated that some cold water and a microwave. 

So, what does this mean, exactly? No more crunchy mac, just proper, soft, squishy tubes of pasta mixed with the creamiest of creamy sauces.

With a market beating 12g of protein too, this is a filling fix that will banish grumbling tummies. No more feeling hangry! 

And there are no additives, preservatives or artificial colours and stuffed full of ,quality ingredients, all Kabuto products are now 100% Vegetarian to cater for Veggie and flexitarian lifestyles too.

And when you're done, pop the whole thing into your recycling, because all of Kabuto's product packaging is100% recyclable and the UK business is carbon neutral, too.

Kabuto Founder Crispin Busk says:- “A Tesco listing for our new Mac N'Cheese is the dream. For far too long the instant mac and cheese at the supermarkets has meant crunchy pasta, bland sauces and no real taste at all, we knew it was time to revitalise and reinvent this delicious dish. 

"We've nailed noodles and it was time to perfect pot pasta, and we think we've smashed it with our new range. We can't wait for the nation's pasta fans, busy families and possibly even the odd hungover foodie to enjoy our latest range of deliciousness. Sales of convenience food is booming and consumers are looking for adventurous meals that don't break the bank."

Available at Sainsburys, Ocado and now Tesco, RRP £1.50 for 85g.

Check out where Mac n'Cheese lives for recipe ideas, hacks, fun and more: https://www.tiktok.com/@kabutonoodles 

Nutritional Values

Original

Fat 2g per 100g

Fat of wich saturates 1.1g per 100g

Salt 0.6g per 100g

Protein 4.6g per 100g

Calories 128 per 100g

Siracha

Fat 2g per 100g

Fat of which saturates 1g per 100g

Salt 0.7g per 100g

Protein 4.6g per 100g

Calories 127 per 100g

 

OGGS® Vegan Coronation Quiche

Looking for a neat vegan twist on the Coronation Quiche? You need look no further! Scrambled OGGS®, spinach, plant-based cheese and broad beans make this perfect for a Coronation street party. Feel free to mix up the fillings however you want!

This cracking alternative isn't merely tasty, it's also a great source of plant-based protein, meaning you’ll be properly fuelled and ready to hit up all the royal celebrations this May.

Ingredients:

200ml Scrambled OGGS®

500g plant-based shortcrust pastry block

150ml plant-based milk alternative

1 tbsp olive oil

60g cooked broad beans

180g cooked spinach, lightly chopped

100g grated plant-based cheese (Violife is favoured for this role!)

Salt

1 tablespoon chopped fresh tarragon

Side salad, to serve

Method:

Place a baking sheet in the oven and preheat to 180°C Fan (200°C / Gas 6).

Roll the pastry to the thickness of 3mm and line a 23 x 2.5cm loose-bottomed, fluted tart tin.

Refrigerate for 1 hour.

Whisk together the Scrambled OGGS® and milk alternative in a large jug and season with salt and pepper.

Scatter half the plant-based cheese into the quiche, alongside the chopped spinach, cooked broad beans and tarragon.

Pour into the pastry case and top with the remaining cheese.

Bake for 40-50 mins until the quiche has completely set and the top is golden.

Allow to cool slightly, then slice and serve with a side salad!

Doing your bit

Not only can you rest assured knowing you have all the ingredients you need to make that Royal quiche, you’ll also be doing your bit for the environment (we think our new King will approve!).

Nutritious and delicious, Scrambled OGGS® produces 60% less CO2 equivalent than eggs. With their range of plant-based egg alternatives and sweet treats, to date, OGGS® has saved over 3 million eggs, given over half a million chickens the week off, and saved enough CO2e to drive around the world 123 times! 

https://www.loveoggs.com.