Áine Carlin - Cook Share Eat Vegan Delicious plant-based recipes for Everyone

For as long as I can remember the kitchen has been the social focal point of any place I have ever called home whether the Irish childhood home that gave me Sunday dinners and creamy rice puddings, the London one I briefly shared with friends in my mid-twenties (with its array of varying tastes and preferences), or the current Penzance place that my husband and I have lovingly cultivated. Each has shown me the power food possesses in bringing us together, no matter what cultural background we may come from, or indeed what dietary requirements we might have. For me, veganism has opened so many doors and has brought me so much joy and inner peace, it makes sense that I want to share it with my friends and family. Nothing brings me more happiness than creating an abundance of wholesome, seasonal food that will perfectly set the stage for any gathering, no matter how fancy or humble.

Of course, I like to treat every meal as an event, which is why the dishes in this book are suitable for a variety of occasions, even if those occasions happen to involve being curled up on the sofa on a gloomy Wednesday with only one person to feed yourself. You could say my raison detre is to ensure food (and the cooking thereof) is both straightforward and delicious in equal measure. Ive long since held the belief that food created under any sort of duress (self-inflicted or otherwise) never tastes quite as good as a dish made with ease and love. And while the odd recipe might require a little more effort, you can rest assured that nothing in this book is beyond even the most nervous cooks capabilities.

Keeping things simple means that youll find similar ingredients, sauces, dressings and food combinations rearing their familiar heads at various points throughout the chapters of this book. There are many practical reasons for having staples at the heart of your repertoire I find it gives me the ability to improvise freely around what I like to call my fundamental foodie structure. My for proof), and try as I might to break this addiction, somehow I still gravitate to this naturally delicious duo and never once regret it.

I like to think that many of my recipes are simply jumping-off points for people who are seeking a little encouragement when it comes to plant-based cooking. My aim is always to sway the focus away from the vegan tagline and instead bring the food itself to the fore. Creating beautiful, colourful, nutritious food that never fails to raise an approving smile is absolutely at the core of my cooking. And yes, it just happens to be vegan too.

While veganism is making its way to the mainstream that doesnt mean there arent still a few helpful tips and tricks that can make your life a little easier. So before you get cracking with the recipes, these are the basics that need covering.

HOW AND WHY TO SOAK NUTS

Youll notice that nuts play a vital role in my plant-based lifestyle, and rightly so. Not only are they important for a balanced, nutritious diet, providing us with essential fats and various amounts of protein and calcium, but they also happen to be fabulously versatile. To get the best out of your nuts youll want to soak them beforehand simply place your nuts in a bowl and pour over enough filtered water to completely cover them. Dont panic about this, I simply mean water from a filter jug or filter tap, not bottled water, but if you dont have a water filter then regular tap water will do.

I usually soak my nuts overnight but certain types are more susceptible to turning for example, cashew nuts can become slimy if left to soak for too long, so I try to use those within an 8-hour period or thereabouts. It goes without saying that the harder the nut the longer the soak, so almonds, macadamias and Brazil nuts really do benefit from being left for a few extra hours. Once youve finished soaking, simply drain the nuts and rinse them under cold running water before using them as you like.

> QUICK SOAK TIP! At a pinch you can cover your nuts with freshly boiled water and set them aside for 30 minutes. This soak wont be quite as effective but it will still soften the nuts enough to make them easier to blend.

PLANT MILKS

I make a variety of plant milks on a weekly rotation, using the same basic recipe. For milks Ive settled on the three-to-one ratio that means three parts liquid to one part nut. You could make the nuts stretch a little further by opting for a four-to-one ratio (which will still be very creamy and almost akin to the consistency of semi-skimmed milk) but I just adore the rich deliciousness of slightly thicker plant milks. These also tend to work much better in coffee and tea. Speaking of which, youll soon notice that some plant milks tend to curdle more than others in hot drinks, but Ive never had an issue with oat milk, which makes for a particularly wonderful creamer. Temperature usually plays a role in why plant milks curdle so I find it helps to let the coffee or tea cool slightly first, as well as heating the milk a tad before using. These are things youll soon get the hang of, so even if it fails once youll eventually find the knack.

Because theres no need to soak oats that usually puts oat milk at the top of the pile for me, but I also adore almond milk, which definitely comes a very close second. Cashew milk is a favourite for many because it doesnt necessarily need straining, although I do so anyway because I like my milks super-smooth. And when it comes to straining, nut milk bags can be obtained easily online and are specifically designed for straining nut milks without the faff of using a muslin cloth (though they do exactly the same job). Plant milks do sometimes separate in the refrigerator (its normal, dont panic) so always give them a good shake before using. Its also wise to invest in a couple of glass bottles I favour the traditional Weck brand but any BPA-free bottle will suffice. Enough babble, on to the milk

BASIC PLANT MILK RECIPE
MAKES APPROX. 750ML

100g or un-soaked rolled oats

750ml filtered water

Place the nuts (or oats) and water in a blender and blend for up to 1 minute until smooth. A high-speed blender will produce smoother results, but a regular blender is fine.