The Rise of Plant-Based Cuisine: Exploring Delicious Vegan Recipes

In recent years, there has been a remarkable surge in the popularity of plant-based cuisine, with veganism transcending its niche status to become a mainstream lifestyle choice. This culinary revolution is not merely a passing trend but a reflection of a growing consciousness about health, environmental sustainability, and animal welfare. 

Embracing plant-based eating isn't just about restriction; it's about celebrating the abundance and diversity of ingredients nature has to offer. In this blog post, we delve into the world of delicious vegan recipes, highlighting their creativity, flavour, and nutritional benefits.

1. The Versatility of Vegetables

One of the most appealing aspects of plant-based cuisine is its versatility. Vegetables, legumes, grains, fruits, nuts, and seeds form the foundation of vegan cooking, offering a canvas for endless culinary exploration. From vibrant salads bursting with colour and flavour to hearty stews brimming with wholesome goodness, vegetables take centre stage, proving that plant-based meals are anything but boring.

2. The Art of Substitution

The art of substitution lies at the heart of vegan cooking, where traditional animal-based ingredients are replaced with plant-derived alternatives. Discover the magic of creamy cashew cheese, velvety coconut milk, and protein-rich tofu as they transform familiar dishes into vegan delights. Whether it's swapping eggs for flaxseed meal in baking or using aquafaba (the liquid from canned chickpeas) as a substitute for egg whites in meringues, the possibilities are endless.

3. Global Flavours, Plant-Based Twist

Plant-based cuisine knows no boundaries when it comes to flavour exploration. From fragrant Indian curries infused with spices to zesty Mexican tacos bursting with freshness, vegan recipes draw inspiration from cuisines around the globe. Explore new ingredients, experiment with bold flavours, and embark on a culinary journey that transcends borders—all while staying true to the principles of plant-based eating.

4. Nutritional Powerhouses

Contrary to popular belief, plant-based meals can provide all the essential nutrients your body needs for optimal health. Packed with vitamins, minerals, antioxidants, and fibre, vegan recipes offer a plethora of health benefits, including improved heart health, weight management, and reduced risk of chronic diseases. Embrace the rainbow of fruits and vegetables, indulge in protein-rich legumes and grains, and nourish your body with the goodness of plant-based ingredients.

5. Sustainable Dining

Beyond the realm of personal health, plant-based cuisine plays a crucial role in promoting environmental sustainability. The production of plant-based foods requires fewer resources and generates lower greenhouse gas emissions compared to animal agriculture. By choosing plant-based options, you're not only nourishing your body but also contributing to the preservation of our planet for future generations.

In conclusion, the rise of plant-based cuisine heralds a new era of culinary creativity, sustainability, and compassion. Whether you're a seasoned vegan or a curious omnivore, there's never been a better time to explore the delicious world of vegan recipes. So roll up your sleeves, sharpen your knives, and embark on a culinary adventure that celebrates the beauty and bounty of plant-based eating.

The Dark Side of Vegan Dairy Alternatives: Unveiling the Chemicals and Environmental Impact

As consumers of both dairy and non-dairy products, we make no comment on the contents of this blogpost. However, we are sharing it with our readers to help stimulate an informed debate on the subject of alternatives to dairy produce.

In recent years, the rise of veganism has spurred a massive demand for dairy alternatives. Whilst many embrace these substitutes as a healthier and more environmentally friendly option, the reality might not be as rosy as it seems at first glance,

Contrary to popular belief, many vegan dairy alternatives often come loaded with chemicals, contribute to environmental degradation, and can pose health risks to consumers.

The Chemical Conundrum: What's Hiding in Your Vegan Cheese?

One of the primary concerns with vegan dairy alternatives is the reliance on synthetic additives, stabilisers, and flavourings to mimic the taste and texture of dairy products. Ingredients like carrageenan, xanthan gum, and artificial flavours are commonly used to achieve the desired consistency and flavour, but they often come with a host of health risks.

Carrageenan, extracted from red seaweed, is a common thickening agent found in many plant-based milks and cheeses. However, studies have linked carrageenan consumption to inflammation, digestive issues, and even cancer in some studies. Similarly, artificial flavours and colours used in vegan dairy alternatives may contain chemicals that are potentially harmful to human health.

Environmental Impact: Are Vegan Alternatives Really Eco-Friendly?

While veganism is often touted as a more sustainable lifestyle choice, the environmental impact of dairy alternatives tells a different story. Despite what some campaigners have claimed, the production of ingredients like almond milk and soy milk requires vast amounts of water and land, leading to deforestation, habitat destruction, and depletion of natural resources.

Moreover, the processing and packaging of vegan dairy alternatives contribute to pollution and greenhouse gas emissions. From energy-intensive manufacturing processes to the disposal of non-biodegradable packaging materials, the ecological footprint of these products can be substantial.

Health Risks for Consumers: Unintended Consequences of Going Vegan

Despite being marketed as healthier options, vegan dairy alternatives may not always live up to their health claims. Many commercial varieties are high in added sugars, preservatives, and sodium to enhance flavour and shelf life. Excessive consumption of these additives can lead to various health issues, including obesity, diabetes, and cardiovascular diseases.

Furthermore, the nutritional content of vegan dairy alternatives may not necessarily match that of their dairy counterparts. While they may be fortified with vitamins and minerals, they often lack essential nutrients like calcium, vitamin D, and protein, leading to potential deficiencies in vegan diets.

A Call for Transparency and Conscious Consumption

In light of these concerns, it's crucial for consumers to be informed about the ingredients and production processes behind vegan dairy alternatives. By prioritising transparency and seeking out products made with wholesome, minimally processed ingredients, individuals can make more conscious choices for their health and the environment.

Additionally, supporting local and sustainable producers can help minimise the environmental impact of dairy alternatives whilst promoting healthier, more nutritious options. By advocating for stricter regulations on food labelling and ingredient transparency, consumers can empower themselves to make informed decisions and navigate the complex landscape of vegan food products.

In conclusion, while vegan dairy alternatives offer a cruelty-free and plant-based alternative to traditional dairy products, they are not without their drawbacks. 

From the use of synthetic additives to their environmental footprint and potential health risks, it's essential to approach these alternatives with caution and scrutiny. By promoting transparency, sustainability, and conscious consumption, we can strive towards a more ethical and balanced food system for both people and the planet.

The Rise of Plant-Based Cuisine: Exploring Delicious Vegan Recipes

Last month That's Food and Drink celebrated Veganuary with news and features about vegan food and drinks. So, let's take a closer look at plant-based cuisine.

In recent years, there has been a significant growth  in interest surrounding plant-based cuisine. With growing awareness about health, sustainability, and animal welfare, more people than ever are embracing veganism and incorporating plant-based meals into their diets. 

This culinary shift isn't just about salads and tofu anymore; it's about exploring a wide array of delicious, creative, and satisfying vegan recipes that showcase the versatility and flavor of plant-based ingredients.

Why Plant-Based?

Before delving into the realm of vegan recipes, let's understand why plant-based cuisine is gaining momentum. Firstly, there's a growing concern about the environmental impact of animal agriculture. Adopting a plant-based diet can significantly reduce one's carbon footprint, conserve water, and help combat deforestation.

Secondly, there's the health aspect. Research consistently shows that plant-based diets can lower the risk of chronic diseases such as heart disease, diabetes, and certain cancers. By focusing on whole grains, fruits, vegetables, legumes, nuts, and seeds, individuals can enjoy a nutrient-rich diet packed with vitamins, minerals, and antioxidants.

Lastly, there's the ethical dimension. Many people choose to go vegan to align their dietary choices with their values of compassion and kindness towards animals. By opting for plant-based meals, individuals can support a more humane and ethical food system.

Exploring Vegan Recipes:

Now, let's dive into the exciting world of vegan cooking. Contrary to popular belief, vegan food is anything but bland or boring. In fact, it's incredibly diverse, colorful, and flavorful. Here are some mouthwatering vegan recipes to tantalise your taste buds:

Creamy Cashew Alfredo Pasta: Swap out traditional Alfredo sauce for a creamy cashew-based version. Simply blend soaked cashews with nutritional yeast, garlic, lemon juice, and a pinch of salt until smooth. Toss with cooked pasta and your favorite vegetables for a decadent yet wholesome meal.

Chickpea Tikka Masala: This Indian-inspired dish is bursting with flavor. Simmer chickpeas in a rich tomato and coconut milk sauce infused with aromatic spices like cumin, coriander, turmeric, and garam masala. Serve with fluffy rice or warm naan bread for a satisfying dinner.

Mushroom Walnut Bolognese: Replace traditional meat with a hearty mushroom and walnut mixture in this classic Italian dish. Sauté finely chopped mushrooms, onions, garlic, and walnuts until golden brown, then simmer with crushed tomatoes, herbs, and red wine for a rich and savory sauce. Spoon over cooked pasta for a comforting meal.

BBQ Jackfruit Sandwiches: Jackfruit, with its meaty texture, makes an excellent vegan alternative to pulled pork. Simmer canned jackfruit in barbecue sauce until tender, then pile onto toasted buns and top with coleslaw for a deliciously messy sandwich that even meat lovers will enjoy.

Vegan Chocolate Avocado Mousse: Indulge your sweet tooth with this creamy and decadent dessert. Blend ripe avocados with cocoa powder, maple syrup, vanilla extract, and a splash of almond milk until silky smooth. Chill in the refrigerator for a few hours, then garnish with fresh berries or shaved chocolate before serving.

The rise of plant-based cuisine represents a culinary revolution that is reshaping the way we eat and think about food. Whether you're motivated by health, sustainability, or compassion, there's no denying the appeal of delicious vegan recipes. By embracing plant-based cooking, we can nourish our bodies, protect the planet, and support a more ethical food system, all while savoring every mouthful of flavour-packed goodness. So why not embark on a culinary adventure and explore the diverse and exciting world of vegan cooking today? Your taste buds, and the planet, will thank you for it.

Navigating the Culinary Maze: Challenges of Catering for a Vegan with a Nut Allergy

In the ever-evolving landscape of dietary preferences and restrictions, catering has become an intricate dance of meeting diverse needs. 

Among the myriad combinations, catering for a vegan with a nut allergy presents a unique set of challenges that require careful consideration and planning. As both dietary choices gain popularity for health, environmental, and ethical reasons, accommodating individuals who adhere to both can be daunting for chefs and event planners alike.

Ingredient Overlaps: Navigating the intersection of vegan and nut-free ingredients requires a keen eye for detail. Many vegan recipes rely on nuts for their protein and flavour profiles, making it necessary to scrutinise labels and recipes for potential allergens. Ingredients like almond milk, cashew cheese, and walnut-based meat substitutes can pose a risk to those with nut allergies, highlighting the need for alternative options.

Cross-Contamination: The risk of cross-contamination looms large in kitchens where nuts are prevalent. Even a trace amount of nuts can trigger severe allergic reactions in sensitive individuals. Strict protocols for cleaning surfaces, utensils, and equipment become imperative to ensure the safety of patrons with nut allergies. Separate preparation areas and designated tools can help minimise the risk, but constant vigilance is key.

Limited Options: The overlap between vegan and nut-free options narrows down the culinary repertoire significantly. Traditional sources of protein and texture, such as tofu, tempeh, and seitan, remain safe choices, but their repetitive presence can lead to monotony for diners. Chefs are tasked with innovating and exploring lesser-known ingredients to diversify the menu while adhering to dietary restrictions.

Hidden Ingredients: The devil often lurks in the details, as seemingly innocuous ingredients may contain traces of nuts. Condiments, sauces, and even seasoning blends may harbor allergens, necessitating thorough scrutiny of all components used in meal preparation. Transparent communication between chefs and diners is essential to ensure that no ingredient slips under the radar.

Educating Staff: A well-informed staff is the cornerstone of a safe dining experience for individuals with dietary restrictions. Training sessions on allergen awareness, symptom recognition, and emergency procedures empower restaurant personnel to handle queries and incidents with professionalism and efficiency. Prompt action in response to allergen-related concerns can avert potential disasters and foster trust between establishments and their clientele.

Menu Labelling: Clear and comprehensive menu labeling serves as a beacon of guidance for patrons navigating dietary minefields. Highlighting vegan and nut-free options, along with detailing potential allergens in dishes, enables diners to make informed choices without second-guessing. Online menus and digital platforms offer an opportunity for real-time updates and customization, further enhancing accessibility for individuals with specific dietary needs.

Collaboration and Flexibility: Collaboration between chefs and patrons fosters a culture of understanding and accommodation. Welcoming feedback and suggestions encourages dialogue and enables chefs to tailor offerings to suit the diverse tastes and requirements of their clientele. Flexibility in menu planning and customization demonstrates a commitment to inclusivity and elevates the dining experience for all.

In conclusion, catering for a vegan with a nut allergy demands meticulous attention to detail, stringent safety measures, and creative culinary solutions. By navigating the complex interplay of dietary preferences and restrictions with empathy and expertise, chefs and event planners can create inclusive dining experiences that cater to the diverse needs of their patrons. 

Embracing the challenge as an opportunity for innovation and collaboration enriches the culinary landscape and fosters a culture of inclusivity in the gastronomic realm.

Nourishing Perspectives: Exploring Different Types of Diets and Their Potential Health Benefits

In the realm of nutrition, the landscape is vast and varied, offering an array of dietary patterns that cater to diverse preferences, beliefs, and health goals. 

From the wholesome abundance of the Mediterranean diet to the plant-powered philosophy of vegetarianism and the metabolic magic of keto, each dietary approach brings its own unique tapestry of flavours, nutrients, and potential health benefits. 

Let's embark on a journey to explore these distinct diets and unravel their secrets to nourishing the body and mind.

The Mediterranean Diet: A Taste of Tradition and Longevity

Envision azure coastlines, sun-kissed olive groves, and tables adorned with colorful arrays of fresh produce, this is the essence of the Mediterranean diet. Rooted in the culinary traditions of countries like Greece, Italy, and Spain, this diet places emphasis on whole foods such as fruits, vegetables, whole grains, legumes, nuts, seeds, olive oil, and seafood. Red wine, consumed in moderation, often accompanies meals, adding a sociable and celebratory dimension to the diet.

Health Benefits: Research suggests the Mediterranean diet is associated with a myriad of health benefits, including reduced risk of heart disease, stroke, type 2 diabetes, and certain cancers. Its emphasis on plant-based foods and healthy fats, coupled with moderate consumption of lean proteins, supports cardiovascular health, helps manage weight, and promotes longevity.

Vegetarianism: Cultivating Compassion and Vitality

For those who choose to forgo meat and embrace a plant-centric lifestyle, vegetarianism offers a pathway to nourishment that aligns with ethical, environmental, and health considerations. Vegetarian diets vary in their inclusivity, with some allowing dairy and eggs (lacto-ovo vegetarian), while others abstain from all animal products (vegan).

Health Benefits: A well-planned vegetarian diet can provide ample nutrients while reducing the intake of saturated fats and cholesterol found in animal products. Research indicates that vegetarian diets may lower the risk of chronic diseases such as hypertension, obesity, and certain cancers. By emphasising whole grains, fruits, vegetables, legumes, nuts, and seeds, vegetarianism fosters a diverse and nutrient-rich eating pattern that supports overall well-being.

The Keto Diet: Unveiling the Power of Ketosis

In recent years, the ketogenic diet has surged in popularity for its purported ability to promote weight loss and metabolic health by inducing a state of ketosis, a metabolic state where the body utilises ketones, derived from fat, as its primary fuel source. The keto diet is high in fat, moderate in protein, and very low in carbohydrates, prompting the body to shift from glucose to fat metabolism.

Health Benefits: Proponents of the keto diet claim benefits such as rapid weight loss, improved blood sugar control, enhanced mental clarity, and increased energy levels. Some research suggests that the keto diet may be beneficial for certain medical conditions, such as epilepsy and neurodegenerative diseases. However, long-term adherence to this restrictive diet may pose challenges in meeting nutrient needs, and its effects on cardiovascular health remain a topic of debate.

Conclusion: Embracing Diversity in Diets

In the vast tapestry of dietary patterns, there is no one-size-fits-all approach to optimal nutrition. Each diet—whether it be the Mediterranean diet, vegetarianism, keto, or countless others—offers its own unique blend of flavors, nutrients, and potential health benefits. The key lies in embracing diversity, listening to our bodies, and finding a way of eating that nourishes not only our physical health but also our cultural heritage, personal values, and individual preferences.

As we navigate the realm of nutrition, let us approach it with curiosity, mindfulness, and a spirit of exploration. Whether we find joy in savoring the simplicity of a Mediterranean-inspired meal, revel in the vibrancy of plant-powered cuisine, or delve into the metabolic mysteries of ketosis, may we always remember that the true essence of nourishment transcends the confines of any diet—it resides in the profound connection between food, body, and soul.

Incidentally anyone thinking of making such major changes in their diet, especially if they have a health condition, really should consider seeking the advice of a nutritionist, a dietician or a Doctor.

Veganuary, 2024: The Rise of Plant-Based Cuisine: Mouthwatering Vegan Recipes for Every Palate

As we are heading into the last several days of Veganuary 2024, That's Food and Drink has commissioned a special blogpost on the rise of plant-based cuisine.

In recent years, there has been a remarkable shift in our culinary landscape as more people embrace the plant-based lifestyle. The rise of plant-based cuisine is not just a trend; it's a movement that reflects a growing awareness of the environmental, ethical, and health impacts of our food choices. 

Whether you're a seasoned vegan or someone looking to incorporate more plant-based meals into your diet, the world of vegan cooking has expanded to offer a diverse array of mouthwatering recipes that cater to every palate.

The Plant-Based Revolution:

The plant-based revolution has transformed the way we think about food. Beyond being a mere dietary choice, it's a conscious decision to make a positive impact on the planet and our health. With an increasing number of people adopting a vegan lifestyle, chefs and home cooks alike are pushing culinary boundaries to create innovative and delicious plant-based dishes.

Embracing Flavour Diversity:

One common misconception about plant-based cuisine is that it lacks flavor. However, the reality is quite the opposite. Plant-based cooking celebrates the rich tapestry of flavours found in fruits, vegetables, grains, and legumes. From the umami goodness of mushrooms to the vibrant taste of fresh herbs and spices, the variety of plant-based ingredients provides an endless canvas for culinary creativity.

Vegan Comfort Food:

Contrary to popular belief, going plant-based doesn't mean giving up on comfort food. In fact, vegan versions of classic comfort dishes have become increasingly popular. Indulge in a hearty vegan lasagna, savor the creamy goodness of dairy-free mac 'n' cheese, or enjoy a comforting bowl of plant-based chili. These recipes not only satisfy your taste buds but also showcase the versatility of plant-based ingredients.

Global Inspiration:

One of the most exciting aspects of the plant-based movement is its global reach. Veganism is not limited to a specific cuisine or region; it transcends borders. Explore the world of plant-based cooking with recipes inspired by various cultures. From Mediterranean chickpea salads to Asian-inspired tofu stir-fries, the global fusion of plant-based ingredients creates a symphony of flavors that tantalises the taste buds.

Desserts to Delight:

No culinary journey is complete without a sweet ending, and plant-based desserts are nothing short of delightful. Indulge in decadent chocolate avocado mousse, enjoy a slice of moist vegan carrot cake, or relish the simplicity of a fruity sorbet. These desserts prove that plant-based eating can be just as satisfying, if not more so, than traditional sweets.

Quick and Easy Weeknight Meals:

For those with busy schedules, quick and easy plant-based recipes are a lifesaver. Explore the world of one-pot wonders, baking sheet dinners, and 30-minute meals that make plant-based cooking accessible to everyone. These recipes showcase that you don't need to sacrifice time or flavour when opting for a plant-based lifestyle.

The rise of plant-based cuisine is a testament to the evolving preferences of a conscientious and health-conscious society. With an ever-expanding repertoire of mouthwatering vegan recipes, there's something for everyone in the world of plant-based cooking. 

So, whether you're a seasoned vegetarian making the move to full veganism, or just starting your plant-based journey, dive into the culinary adventure of vibrant flavours, global inspirations, and delicious plant-based delights that cater to every palate.

(Image courtesy of Max Franke from Pixabay)

Fine Vegan dining at home with Viva! Vegan Recipe Club

You'll be able to enjoy absolutely delicious and nutritious meals during Veganuary and beyond with the wonderful recipes from the Viva! Vegan Recipe Club.

Photograph by Rebel Recipes

One of these recipes is their Thai Coconut & Lentil Soup, which they have kindly allowed us to share here:-

Preparation time 10 min, Cook time 35 min, giving you a total time of 45 minutes.

Ingredients

1 onion, finely diced

1 red pepper, deseeded and chopped into bite-sized pieces

3 cloves garlic, finely crushed

1 tbsp coriander seeds

1 tsp turmeric

1 tsp chilli powder

2 tbsp vegan Thai red curry paste

300g/1½ cups red lentils

1 x 400ml/14 fl oz tin coconut milk

800ml/3⅓ cups vegan stock

3 tbsp soy sauce (use tamari if gluten-free)

1 stick of lemongrass, bashed with a rolling pin

3 kaffir lime leaves

2 tsp soft brown sugar

Juice of 1 lime

Optional toppings: chilli flakes, crispy onions, croutons, fresh chilli, fresh coriander, sesame seeds, sliced spring onion, Thai basil, toasted seeds, vegan cream or crème fraîche, vegan lardons.

Instructions

In a large saucepan, fry the onion and red pepper until the onion is soft.

Add the garlic and coriander seeds and fry for a further 2 minutes.

Stir through the turmeric and chilli powder and heat for 1 minute.

Add the Thai red curry paste and lentils and stir thoroughly.

Add the coconut milk, stock, soy sauce, lemongrass, kaffir lime leaves and sugar. Bring to the boil and then simmer for 20 minutes. You might need to add a bit more stock if it gets too thick.

Remove the stick of lemon grass and kaffir lime leaves before transferring the soup to a blender and then blending until smooth.

Return to the pan, add the lime juice and continue to simmer for 2 minutes. Taste the soup and add more sugar, lime juice and/or soy sauce if needed.

Add any of the optional toppings and serve with crusty bread.

And they have also released their own vegan cookbook, too!

It's called "Everyone Can Cook Vegan" and it which has plenty of delicious recipes to choose from. 

It costs £12.00 and you can order it here: https://vivashop.org.uk/products/everyone-can-cook-vegan

We'd like to offer our special thanks to Maryanne Hall from Viva!'s Vegan Recipe Club.

You can check out Rebel Recipes here: https://www.rebelrecipes.com

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

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.  

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. 

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.

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

 

Beyond Meat launches a new, plant-based chicken-style range in the UK

Following on from successful launches of Beyond Meat’s beef- and pork-style products, the plant-based pioneer is boosting its UK portfolio with the new Beyond Burger® Chicken-Style, Beyond Fillet®, and Beyond Nuggets®

Beyond Meat®, a leader in plant-based meat, is expanding in the UK with a range of mouth-watering plant-based chicken-style products including the brand-new Beyond Burger® Chicken-Style, Beyond Fillet®, and Beyond Nuggets®. 

The tasty new innovations have just begun to launch into retail with the Beyond Burger® Chicken-Style now available from select Waitrose stores. All three products will be available in select Sainsbury's branches from early May, too.

Like all of the Beyond Meat range, the new Beyond Chicken-Style products are made from plant-based ingredients and are designed to look, cook and taste like their animal equivalent. Crispy on the outside thanks to the golden breading, and incredibly tender and juicy on the inside, these delicious new additions are suitable for carnivores, flexitarians, vegetarians and vegans alike. 

They provide tastebud teasing and protein-packed perfection for any hot meal occasion, and can be prepared quickly and easily in the air fryer, oven or frying pan. Tasty convenience at its finest - either for a solo dinner, or the whole family!

It’s Beyond Coronation Chic-King Sarnie time! 

The launch comes just in time to help the UK celebrate the Coronation with a plant-based version of one of the nation’s most-loved and versatile street party foods - Coronation Chicken.  A host of recipes to inspire creativity in the kitchen for the Coronation and beyond are available here, with a special Beyond Coronation Chic-King Sarnie created by plant-based guru Sam Jones of No Meat Disco.

“Beyond Meat has absolutely revolutionised the plant-based meat world and is best known for their insanely meaty plant-based burgers,” said Sam Jones of No Meat Disco. “Now they're bringing out a new Beyond Chicken-Style range just in time for the Coronation. 

"Their tasty plant-based burgers, fillets and nuggets are most definitely fit for a king, especially knowing that King Charles follows a flexitarian diet. Unbeatably juicy, perfectly crispy and with an amazing taste, you won’t go wrong celebrating the Coronation with Beyond Meat - the heads of taste for the Head of State!

"To celebrate the Coronation, I've developed a majestic recipe, that's a fresh take on classic coronation chicken: the Beyond Coronation Chic-King Sarnie, created in collaboration with Beyond Meat. As a big Beyond Meat fan I wanted to honour this month's momentous event and the long anticipated Beyond Chicken-Style launch with a dish fit for a king. Coronation sauce is my favourite sandwich filler since a little boy, and over the years I’ve come to perfect it. It's full of flavour, packs a punch with its sweet and spicy taste and of course this recipe is completely plant-based."

The process of raising and processing livestock makes up 10% of our greenhouse emissions, according to the Environmental Protection Agency (EPA). Beyond Meat’s name says it all. The brand gives back to the Earth by fighting our reliance on the meat industry, trying to create a world beyond meat. As a bonus, the brand recognizes that most alternatives taste nowhere near as good as the real deal, so its plant-based substitute tastes extremely similar to actual meat. Producing a Beyond Meat patty uses 46% less energy, 99% less water and 93% less land than making an equivalent beef patty.

The new Beyond Meat Chicken-Style range

Beyond Burger® Chicken-Style

With a meaty taste and texture but now in a chicken-style option, it’s time to take your favourite comfort food beyond. This new plant-based burger packs a punch with 15 grams of protein per 100g, and oozes deliciousness.

Beyond Fillet®

Ready to take your meal to the next level? Crunchy on the outside and juicy on the inside, Beyond Fillet is a delicious, versatile option that is quick-to-prepare, and is suitable as a main course.

Beyond Nuggets®

Crispy on the outside thanks to their breading, and fittingly tender on the inside, who doesn’t love nuggets? These golden Beyond Nuggets are tasty, convenient, and easy to make, making them a winning combination for family and friends to enjoy. Perfect for lunch, dinner or a delicious juicy snack, they are everything you’d expect from a classic nugget…and beyond, too!

The new Beyond Chicken-Style products complement the existing Beyond Meat portfolio, which in the UK already includes Beyond Burger®, Beyond Sausage®, Beyond Mince® and Beyond Meatballs®, and builds upon Beyond Meat’s award-winning chicken-style portfolio in the US.

Eat what you love, no sacrifice is required

With sales of plant-based meat across Europe growing by 21% from 2020 to 2022, according to the latest study by GFI, consumers are swapping animal meat in favour of their plant-based counterparts like never before. According to the study, sustainability, animal welfare and balanced lifestyle all play varying roles in helping people make the move in powering up the plant-based protein in their diet. Beyond Meat is responding to this increased demand by introducing new products on the market.

"In our quest to make plant-based meat more accessible, we’re constantly adapting and refining our portfolio to meet different European taste preferences,” said Steve Dalby, Regional Sales Manager UK at Beyond Meat. “After launching beef- and pork-style products in the UK over the past years, we’re delighted to be introducing Brits to our tasty new Chicken-Style range. Innovation is at the heart of Beyond Meat, and our delicious new plant-based burger, fillet and nuggets will allow people to continue eating what they love, no sacrifice required."

Unlocking the potential of the fava bean

Through rapid and relentless innovation, Beyond Meat’s research, innovation and culinary teams are focused on creating plant-based meat that delivers in taste.

With competitors often adding soy and mycoprotein as their dominant ingredient, the new Beyond Chicken-Style range has taken a different direction to provide a texture and taste as close as possible to its animal-meat counterpart. The protein in the new Beyond Chicken-Style products comes in part from wheat gluten and the fava bean. 

The fava bean is a nutrient-packed legume crop, and its unique qualities make it the optimal ingredient for replicating the taste and texture of traditional chicken. After popularizing pea protein with the iconic and award-winning Beyond Burger®, Beyond Meat continues to unlock the potential of new plant protein sources. 

Have a meat-free Coronation party with Dopsu

There's no reason why confirmed Royalists who are vegan or vegetarians can't celebrate the Coronation with meat-free recipes alongside their omnivorous family and friends! 

Because now, vegetarian and vegan Royalists can enjoy meals from Dopsu, the plant-based brand that tastes and cooks exactly like meat. These colourful and refreshing dishes will make the perfect addition to any Coronation spread or street party!

TMade using Made with pea protein, Dopsu has a 100% no preservatives guarantee, is high in protein, and low in sugar and saturated fats, too.

Not keen on sharing? Try Dopsu’s Mini Jubilee No-Beef & mushroom pies. Simply get yourself some mini pie tins and cook yourself or your resident veggies this hearty plant-based dish.

And Coronation Chicken was served during the coronation banquet, so it seemed only right and proper that Dopsu switched out the meat for their no-chicken pieces and put a new plant-based spin on it. This fan favourite is tangy, fragrant and utterly filled with flavour.

To learn more visit https://dopsu.com/inspiration.

Oggs for Eggs

We owe an apology to those wonderful folks over at Oggs. The publication of this post was delayed by the dreaded COVID.

If you are lucky, you have an eggs free cake shop within easy reach of you. Their cakes are really delicious and great for people who are allergic to eggs or who are vegans.

However, egg free cakes made at home haven't always been as tasty or as "good" as cakes made with eggs.

But! Now with the introduction of the real alternatives to eggs, Oggs, you, too can also make egg free cakes that are just as good as the very best cakes.

Using soya-based alternatives isn't an option for us, as my wife has a soya allergy so the fact Oggs doesn't use soya is a real blessing for us.

The Oggs eggs alternative is  Aquafaba, which is chickpea water, and it works perfectly every time. It's ideal for vegan baking, all you need do is just whip and whisk it just like an egg in all of your favourite recipes.

Their 200ml carton is great for home bakers and shakers, and the 1L carton ideal for professional bakers, chefs and bartenders.

So if you own a bakery you too can start making vegan cakes and sweet and savoury treats just like the egg free cake bakeries!

And if you miss having scrambled eggs at breakfast, lunchtime, teatime or for supper, they have Scrambled Oggs which whop up to make a perfect and very tasty alternative to traditional scrambled eggs which are great by themselves, on toast or with vegan sausages, vegan bacon or vegan burgers or with vegan cheese grated on top.

They are available in Waitrose, Tesco, Co-Ops, Sainsbury branches and other retailers.

Not only do they produce the Aquafaba egg alternatives, they also bake delicious cakes and hot puddings, too!

Some restaurants and cocktail bars offer Aquafaba products, too. And you can use them in your own restaurant or premises.

To learn more please visit them here https://www.loveoggs.com.

Ethical Food Firm Redwood Set To Make A Splash By Putting Out Nine New Lines This Weekend, Including Fish Free 'Fish'

Multi award winning ethical food firm The Redwood Wholefood Company is aiming to make a bit of a splash this weekend by putting out nine new lines, including fabulous fish-free ‘fish’ cakes and ‘fish’ steaks, both made from 100% natural plant-based ingredients.

Also making their debut at the Natural and Organic Products Europe Show at Olympia on 1st and 2nd April 2012 are Redwood’s delicious new vegan pizzas, meat-free sausage rolls and pasties, dairy-free ‘Parmesan’ and a strawberry dessert made from highly nutritious pea protein.

According to the Food and Agriculture Organisation, by the year 2030 an additional 37 million tonnes of fish each year will be needed to maintain current levels of fish consumption and to cope with an increased world population of 2 billion more people.

With the number of fish left in the ocean declining rapidly, Redwood’s new Making Waves Gourmet Fish Style Cakes and Fish Style Steaks offer a more ethical, sustainable and cruelty-free alternative.

Like Redwood’s ever popular Fishless Fingers, these mouthwatering new fish alternatives are made from succulent ‘fish’ flakes with a crispy breadcrumb coating and have all the taste of the ocean yet none of the fish.

Also making an appearance for the first time will be Redwood’s fabulous new gourmet vegan pizzas, believed to be the first range of vegan pizzas on the market in the UK.

Featuring Redwood’s dairy free Super Melting ‘Mozzarella’, these come in three delicious varieties including a Meatless Feast made with Redwood’s amazingly realistic Cheatin’ meats, Cheezly & Tomato and Ham Style with Pineapple.

On show too will be Redwood’s new meat-free and more-ish Sausage Rolls, made with the company’s award-winning Lincolnshire style sausages, traditional style vegetarian pasties and a wonderful flavour-enhancing vegan ‘Parmesan’. With its delicious piquant taste, Redwood’s new dairy-free Parmesan-style cheese is the perfect ingredient for adding extra flavour to salads, minestrone and pasta dishes.

Last but not least, Redwood will be showcasing its new Strawberry pud, the latest addition to its growing range of delicious “Wot No Dairy” yoghurt style desserts. Produced from highly nutritious pea protein so free from dairy, soya and allergens, Wot No Dairy desserts also come in raspberry, peach & apricot, plain and black cherry varieties. Made from natural ingredients and sweetened with fruit juice, Wot No Dairy desserts are higher in protein than many dairy-free ’yoghurts’ produced from oat or rice.

Everything in the Redwood range is made from natural plant-based ingredients so free from animal products and derivatives as well as cholesterol, artificial colours/preservatives, lactose, hydrogenated fats and GMOs. This makes them suitable not just for vegetarians and vegans, but also for people suffering from lactose or casein intolerance and anyone looking for a healthier and more ethical lifestyle.

Redwood products are also kosher certified and the company itself is halal process certified.

According to The Ethical Company Organisation and The Good Shopping Guide, Redwood describes itself as: "the UK’s most ethical vegetarian foods firm."

Find out more at www.redwoodfoods.co.uk or visit them at Stand 8090, Natural and Organic Products Europe Show, Olympia, 1-2 April 2012.

Amy’s Kitchen – official partner of National Vegetarian Week 21-27 May 2012

The Vegetarian Society is pleased to announce that Amy’s Kitchen is an official partner of National Vegetarian Week 21-27 May 2012, Amy’s Kitchen, a family run business which is now produced in the UK, is this year joining in with the celebration of all things vibrantly veggie.

Amy’s Kitchen is the Number 1 US meat-free brand. They offer a range of delicious soups and frozen meals, ‘freshly prepared for you so you don’t have to’. The company only use ingredients likely to be found in a normal kitchen and finish each meal off by hand. Highlights from the UK range include Vegetable Lasagne, Country Vegetables and Pasta and the Gluten Free Bean and Cheese Burrito, as well as a range of delicious soups.

Liz O’Neill Head of Communications at the Vegetarian Society said, “Amy’s Kitchen has been expanding into UK supermarkets with its range of meat-free frozen ready meals, burritos and canned soups – all approved by the Vegetarian Society. Now, for the first time they are going to be an official partner of National Vegetarian Week 2012 - a great way to showcase your vegetarian products and highlight them to a wider audience.”

Amy Berliner of Amy’s Kitchen said, “We are delighted to be teaming up with the Vegetarian Society for this year’s National Vegetarian Week. Although a US brand we are very proud to be part of the UK vegetarian scene and are committed to offering consumers an increasing amount of choice which is why we now produce all UK lines at our Corby site in Northamptonshire.”

Now in its twentieth year National Vegetarian Week (NVW) is the annual awareness-raising campaign promoting inspirational vegetarian food and the benefits of a meat-free lifestyle. Everyone is welcome and encouraged to get involved in NVW and you don’t have to be a vegetarian to do so. Restaurants, schools, libraries, caterers, shops, manufacturers and individuals can find out more at www.nationalvegetarianweek.org or call 0161 925 2000.