All Plants Lovin’

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Put your hands up if you like plants. Even better dance around or give plants a kiss – if you love having them around you, in the earth and fields or your living space, and especially if you love how they nourish us in so many ways. A few months ago in Edinburgh someone had written on a wall ‘Love animals, eat plants’. I remember looking at it and thinking something should be added onto the end: ‘love plants too’. Often if you’re vegetarian or vegan it’s presented as out of a love for animals and not wishing to cause them harm or suffering. But what about plants? They deserve all the love in the world because, together with soil and insects, they pretty much give us everything. Oxygen, greenery, food, textures, flavours, spices, cleaner air. We need to celebrate plants and appreciate them in all their glory.

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London-based company All Plants is one bunch of eco-warriors doing just that. They cook up delicious vegan meals and deliver them to your door, making a plant-based diet easier than ever before. For too long being vegan has been tricky with fewer options, fewer places to buy, more effort involved than the dominance of meat and dairy products everywhere, which has been something of a barrier for those who want to eat more plants or are curious about doing so.

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But sigh and struggle no longer. All Plants has an array of planty meals on offer which you can eat at your leisure, with your feet up, no hassle, no sweat, literally easy as pie. Their Cashew Mac is to taste-die for and if you order a box Golden Sesame Satay has gotta be in there – you won’t be disappointed. These two are just the tip of the plantberg though – they’ve got everything from paella to burrito bowl to moussaka to risotto, and all of ’em are hearty, nutritious and satisfying.

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All Plants is so inspiring because not only are they making it fast and simple to eat healthy delicious plant-based meals for all us mega-busy foodies, but their mission as a whole is one big boost of planet-positive. Their aim is to encourage and stir up the next billion plant-powered people, doing so in as sustainable way as possible with recyclable and compostable packaging, carbon neutral deliveries and huge reduction of food waste. What’s not to love? It’s too easy and no one has an excuse not to eat or try 100% plant-dishes now.

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Eat plants, love plants. Simple.

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September Savvy: Go Organic Festival

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September is a hearty month. Autumn and harvest in a nutshell: with the gathering of food, warm colours, the landscape turning from green to orange and brown, summer heat seeping down to cool, resident birds beginning to sing again, and the influx of blackberries, apples, corn on the cob, squashes and pumpkins. Here in the UK, September and food have a particularly special relationship because this month is known as Organic September. It celebrates and promotes all things organic – a campaign to raise awareness and support farmers and producers of organic food with a sustainable, chemical-free and animal welfare focus.

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This weekend just gone 8th-9th September was the Go Organic Festival in Battersea Park, London, an event to bring together the organic foodies of Britain with chef demonstrations, talks by experts and loads of food stalls. It was a buzzing environment with lots going on for families and kids, free samples, an abundance of information, surveys, organic fruit and veg to pluck at, food trucks, a stage with music throughout both days and ‘meet the farmer’ chats.

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If you missed it I would say you ought to feel a little disappointed or envious as it was a great experience with such a positive, proactive atmosphere. It was cheering to see so many people interested in organic food come together and interact in a fun, engaging way with all types of people involved from kids to sales reps to chefs to campaign organisers to producers of plastic-free food wraps, organic chocolate, vegan burgers, baked goods and beauty products to name a few.

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It was particularly interesting to watch and listen to chefs such as Gelf Alderson of River Cottage and Emily Watkins as they made delicious meals right in front of their audience. As they cooked, they chatted to host Jay Morjaria, giving lots of tips, info about organic food, produce to buy, things to avoid and so on.

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The festival’s ‘Natural Talks’ were also absorbing, particularly those by Natalie Fee, Simon King and Helen Browning. Natalie Fee created the City to Sea campaign, helping to stop plastic pollution at source – something which is vital if we are to stem the huge flow of plastic being produced and polluting our environment, ending up in rivers, seas and landfill. As you may be aware, a high percentage of plastic doesn’t get recycled and so going to the source of the problem – the prevention of plastic being produced in the first place – is what’s required for any impactful, long term effects. It was truly inspiring to hear Natalie talk.

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Go Organic Festival was a fantastic event and particularly impressive seeing as this was its first year. I had a great time, coming away feeling more positive about the future of our food. I can’t wait to see what will be in store next September.

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Squidgy Pumpkin Spice Cookies

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Pumpkin pumpkin pumpkin. Just perfect pumpkin. Bulbous and bright and carroty orange, the emblem of autumn and the vegetable you Americans have a somewhat obsessive yet endearing affection for. They are pretty amazing – the archetypal seasonal food – so I just had to create something with their tangerine tissue. And these delightfully spongy pumpkin spice cookies deserve a place amongst all those pumpkin pies and pumpkin breads and pumpkin cakes, if I’m allowed to make such a self-promoting claim.

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There’s something of an incongruity surrounding pumpkins – on the one hand they’re a wonderful symbol of seasonal produce promoted by a worldwide Hallows’ eve tradition, and yet they’re also (as a direct result of this quirky age-old tradition) one of the most wasted vegetables on the planet. This just doesn’t seem right at all, so what better way to remedy the injustice than to encourage people to eat pumpkins? By all means carve out your scary faces for some spooky fun, but eat pumpkins and squashes too. Eat and gobble and swallow to your stomach’s content. They’re too delicious to chuck into landfill and they’re growing in abundance right now – guaranteed somewhere nearby, so get on out there and source a glowing orange globe in some local soil.

And here’s some inspiration for you – simple, spicy and sweet. With no trace of refined sugar, gluten or dairy. In short; local, seasonal, sustainable wee beauties. These cookies will be all the tastier if you chop up a Hokkaido pumpkin (or butternut or any member of the pumpkin/squash family!) and give it a steam or roast, but canned pumpkin puree works a (trick-or)treat too.

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Makes about 20 cookies:

  • 425g/1 can of pumpkin puree (unsweetened)
  • 120g/1 cup oats
  • 100g/½ cup chestnut flour (if you don’t have any use brown rice flour)
  • 60g/½ cup ground almonds
  • 3 tablespoons coconut oil
  • 4-6 tablespoons agave syrup (or maple syrup or raw local honey), depending on how sweet you like it
  • 2 teaspoons cinnamon
  • 1 teaspoon mixed spice
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon baking powder
  • 1 teaspoon bicarbonate of soda
  • A pinch of sea salt

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If using a pumpkin or squash from scratch; peel it, scoop out the seeds and chop up the flesh into chunks. Place these in a steamer and steam for about 20 minutes, or until they’re really tender and mushy.

Preheat your oven to 180°C. Place the oats in a blender or food processor and whizz up into a flour. Pour this into a large mixing bowl along with the chestnut flour, ground almonds, all the spices, baking powder, bicarbonate of soda and sea salt. Mix well and set aside.

Measure out 425g/1 cup of pumpkin puree and place this in a food processor. Melt the coconut oil in a pan on a medium heat then pour this into the pumpkin puree along with the agave syrup. Blend until they’re all well combined.

Add a third of the wet pumpkin mixture to the dry ingredients and stir to combine, repeating twice more until all the pumpkin’s stirred in to form a dough. Line a large baking tray with parchment and lightly grease with a little coconut oil. Scoop out about a tablespoon’s worth of dough and place on the parchment, repeating until you’ve used it all up. Then, using your fingers, gently squash and smooth the balls of dough into round or oval cookie shapes.

Bake in the oven for about 25 minutes or until the edges are firm and they’ve turned a lovely orangey golden brown. Remove from the oven and let them cool for 2 minutes on the baking tray before transferring to a wire rack to cool completely. Then munch away!

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Cucumber Noodles with Peas, Hemp Seeds & Creamy Avocado Dressing

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When the word cucumber is mentioned people often wrinkle their nose and mutter something about watery tastelessness. Pieces of chopped cucumber are one of the main elements of a classic flaccid ‘side salad’, sitting amongst sad shreds of iceberg lettuce and under-ripe tomatoes. But I feel that cucumbers are unfairly thought of and dismissed. They can actually be quite exciting, and what’s more they’re really amazing for a boost of natural hydration in the body (they’re 95% water!) as well as helping to eliminate toxins. In addition, they help to cool inflammation and are a great source of vitamins C and K and potassium.

So what’s not to love about cucumbers? Especially if you spice things up and get a bit creative, which is what I’ve done here. Everyone’s going a bit bonkers for courgetti/zoodles at the moment, but what about cucumber noodles? If you haven’t got a spiralizer then grab yourself one – they are so useful and somehow make vegetables taste better. The avocado dressing is oh-so-simple and gives the cucumber strands a zingy creaminess which complements each soft crunch of fresh cucumber. Hemp seeds add a great source of protein and a nutty flavour, and peas a delicate sweetness. Altogether, this creates a lovely light lunch which will refresh you for the afternoon.

Sadly the summer is coming to its end here in Britain, so we need to make the most of the last of its delicious fare. Peas are still just in season – try to find some in their pods as the taste is so much greater compared to those little frozen ones. And the cucumber season may not quite be at its height in September but go and grab one before the autumn chilliness sets in and the last of the summer sunshine dwindles.

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Serves 1

  • ½ a whole cucumber
  • 60g petit pois
  • 4 teaspoons hemp seeds

For the avocado dressing:

  • ½ an avocado
  • ½ a lime
  • 1 teaspoon tahini
  • 1 teaspoon avocado oil
  • 1 teaspoon extra virgin olive oil
  • 1 teaspoon apple cider vinegar
  • 2 tablespoons water
  • A pinch of sea salt

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Start by making the dressing. Squash the avocado with a fork until all lumps have disappeared and squeeze the juice out of the lime. Add both of these to a jug or cup along with the tahini, avocado oil, olive oil, apple cider vinegar, water and salt. Whisk this all up together until it’s combined into a creamy dressing.

At this point, put a small amount of water in a saucepan and bring to the boil. Add the petit pois (or garden peas) and simmer for approximately 4 minutes until tender. Spiralize the cucumber onto a plate. When the peas are cooked drain them and mix them up with the cucumber noodles. Sprinkle over the hemp seeds and then stir it all up with the dressing before serving and enjoying!

Gooseberry Wisecake

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I almost feel sorry for gooseberries. It seems like they’ve been forgotten about whilst the western world obsesses over other berries like strawberries, raspberries and blueberries. Granted gooseberries aren’t quite as sweet and juicy as those just mentioned, but they have a charming sour-sweetness and their own distinctive flavour. They’re also one of the easiest things to grow – the little fruity balls for this cheesecake came from four bushes we have in our garden which produce hundreds of gooseberries year after year with almost no human effort required, save for the odd pruning. They’re little local wonders.

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Gooseberries are a good source of vitamin C, vitamin A and potassium, and they offer variety which is vital in any diet. Their season is from July to August, and I steadily stripped our bushes over the past few weeks whilst thinking of an interesting way to make use of them. The only pudding anyone’s probably ever heard of that features gooseberries is gooseberry fool – a mouse-syllabub type thing which has that wartime vibe and is overloaded with cream and refined sugar. So I thought I’d swing the dial the other way and create a modern ‘cheesecake’ that’s vegan, gluten free and refined sugar free. Or, as another way of looking at it, create something smart for our bodies which also tastes divine. And this really does; the biscuity base crumbling into the thick gooseberry mouse-cream (amazingly like cream cheese but with no cows involved) in a really satisfying way.

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It would be mad not to make use of the array of late summer berries available to us all, and if you can’t get your hands on any gooseberries you can try any other berry such as blackcurrants, redcurrants or blackberries. Go berry wild!

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Makes 1 cheesecake (6-8 servings)

For the base:

  • ½ cup/70 g oats
  • ½ cup/90g brown rice flour
  • ⅔ cup/70 g ground almonds
  • 8 dates
  • 2 teaspoons raw honey/agave nectar/maple syrup
  • 3 tablespoons coconut oil
  • ½ teaspoon vanilla powder or extract

For the gooseberry cream:

  • 2 cups gooseberries
  • ½ cup/90g cashews
  • ½ cup/90g almonds (soaked for at least 3 hours)
  • 3 tablespoons water
  • 1 tablespoon coconut oil
  • 1-3 teaspoons of raw honey (depending on how sweet you like it)

For the topping:

  • A large handful of fresh gooseberries

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Preheat the oven to 170°C. Starting with the base, place the oats into a food processor and blend until they’ve broken down into a rough flour. Then add all the remaining base ingredients and blend until a biscuity dough forms. Grease a flan dish with coconut oil and then press in the dough mixture, smoothing it down with the back of a spoon, making sure it rises up the sides and dips down in the middle in a curve. Place this in the oven and bake for about 15 minutes until it starts to turn a golden brown and has firmed up.

While the base is cooking making the gooseberry cream. Clean out your food processor and add the cashews and almonds along with the water and blend for about 5 minutes until the nuts have broken down and are starting to turn into a creamy consistency. At this point add in the gooseberries, coconut oil and honey and blend for another couple of minutes to make the most amazingly naturally pink, thick gooseberry cream.

Remove the base from the oven and allow to cool for at least 5-10 minutes before scooping the gooseberry cream on top and smoothing it down into the curve until the whole tart’s filled. Finally, place the fresh gooseberries (or any other berries!) over the top as a garnish and serve immediately. If not all gobbled straight away this will keep in the fridge for at least 3 or 4 days.

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Melon, Peach & Nutmeg Smoothie

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Peaches are fruity heaven. They are the juiciest most wonderful thing and I literally crave them all through autumn, winter and spring – come summer I devour them with an enthusiasm which you might say verges on fanatical.  A seasonal summer goody, there really is no point in trying to eat them in December – they are simply not the same. Flavour, succulence and quality are all deficient and essentially missing. The same is true of melon, which again has a sensational sweetness that is dreamy and utterly refreshing when eaten at this time of year. And they’re both just perfect on a summery day, so as warm sunshine is now beaming down upon us I thought I’d whiz them up together and create the juiciest super-smoothie you’ll ever taste.

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Adding a few golden linseeds gives this drink a protein boost, along with a hit of healthy fats. Ground down they are more easily digested and so your body will be getting even more nutrients out of them. Nutmeg is a wonderful bark-like spice which adds a faint peppery zing to any dish, and it really gives this smoothie that extra something, vivifying the sweetness of the melon and peach. Smoothies are almost too easy to make and this is perfect for a light breakfast or if you need a thirst-quenching lift on hot summer afternoons.

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Serves 1:

  • 1 peach
  • ¼ of a cantaloupe melon
  • ⅓ of a cup of almond milk or oat milk
  • 1 tablespoon of ground golden linseeds
  • 1 tablespoon of buckwheat flakes or oats
  • A pinch of grated nutmeg

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Simply slice up the peach and melon, then add all of the ingredients to a blender and push the button until it’s all mixed together to form a thick, juicy delight.

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Wild Garlic Pesto & Asparagus Pasta

IMG_1950 smaller adjusted 2 Wild garlic is one of the most amazing examples of nature’s gifts to us. Come spring it sprouts out of the ground in abundance with sleek leaves and beautiful white-star flowers, and it’s just there for the taking! It’s the easiest wild food to harvest in the world – you simply pick the leaves and bam you’ve got a bundle of flavoursome garlicky goodness which can be added to any salad or dish to enhance both its nutrition and taste. No prickly thorns to outmanoeuvre or having to peel anything or discard lots of outer layers or worry that it might be poisonous. It’s almost as if the plant wants other creatures to eat it. And personally I think it’s crazy not to take advantage of such a local, seasonal wonder, especially when it’s free and there’s almost no effort involved. It’s so simple to find – just follow your nose! I picked my leaves less than two minutes’ walk from my house. How great is that? IMG_1886 smaller Wild garlic’s health benefits are numerous – it’s antibacterial, antimicrobial and antiseptic, and it can be effective at lowering blood pressure, which reduces the risk of heart disease and strokes. And the best thing about picking it yourself is you know the leaves are perfectly fresh, so it’s as nutritious as it can be. The combination of wild garlic and seasonal spring onions really gives this pesto a piquant essence. It proves that vegan food doesn’t mean an automatic diminution of taste – trust me, it’s a rival to any parmesan-stuffed pesto out there!

The asparagus season is well under way and it’s such a yummy and special spring vegetable – I look forward to it all summer, autumn and winter. Its window is narrow though so you’ve got to take advantage of it now and in the next few weeks. It’ll never taste as good as it does at the moment so grab yourself a bunch. It complements the wild garlic pesto so well and adds a subtle crunch to this hearty spring pasta dish. IMG_1899 adjusted 2 Serves 4

For the pesto:

  • 110g wild garlic leaves
  • 2 cloves of garlic
  • 4 spring onions
  • 110ml extra virgin olive oil
  • 40g pine nuts
  • 40g pecans
  • 1½ tablespoons nutritional yeast flakes
  • ½ a lime
  • A small handful of basil leaves
  • Salt and pepper
  • 300g asparagus
  • 300g gluten free pasta (or your favourite durum wheat pasta)

IMG_1945 smaller adjusted 2 To make the pesto, start by crushing the garlic gloves in a garlic press. Slice the spring onions finely. Place a pan on a medium heat and add a little olive oil. Once the oil’s hot, add the crushed garlic and spring onions and gently fry for about 3 minutes. Be careful not to let them burn and once softened remove from the heat and set aside.

In a dry frying pan, lightly toast the pecans and pine nuts (on a medium heat) until they’re starting to turn a golden brown and then pour them into a food processor. Once the fried garlic and spring onions have cooled a little, add them to the food processor along with the extra virgin olive oil, yeast flakes, basil leaves and a good grinding of salt and pepper. Squeeze the juice of the ½ lime in as well and then roughly slice about a third of the wild garlic leaves. Add these to the processor and blend until combined. Slice another third of the garlic leaves and blend once more, repeating with the final third until it’s all mixed into a paste.

Bring a pan of water to the boil and add the pasta, simmering for about 9 minutes or until you have the desired softness (I like mine al dente). While the pasta cooks, steam the asparagus for about 2-3 minutes, poking the spears with a knife to check when they’re soft but not turning to mush. Chop the spears into inch-length pieces and drain the pasta. Place everything back into the pasta saucepan and mix together (making sure the pesto is coating the pasta and asparagus evenly) and serve without delay. IMG_1864 good