Brett Cobley - What vegans eat : easy vegan!

Tap here to order your copy now WHEN USING KITCHEN APPLIANCES PLEASE ALWAYS FOLLOW THE MANUFACTURERS INSTRUCTIONS HarperCollinsPublishers 1 London Bridge Street London SE1 9GF www.harpercollins.co.uk HarperCollinsPublishers 1st Floor, Watermarque Building, Ringsend Road Dublin 4, Ireland First published by HarperCollinsPublishers 2021 FIRST EDITION Text Brett Cobley 2021 Photography Howard Shooter 2021 Cover layout design HarperCollinsPublishers 2021 Cover photograph Howard Shooter Food styling: Denise Smart A catalogue record of this book is available from the British Library Brett Cobley asserts the moral right to be identified as the author of this work All rights reserved under International and Pan-American Copyright Conventions. By payment of the required fees, you have been granted the nonexclusive, non-transferable right to access and read the text of this e-book on screen. No part of this text may be reproduced, transmitted, downloaded, decompiled, reverse engineered, or stored in or introduced into any information storage retrieval system, in any form or by any means, whether electronic or mechanical, now known or hereinafter invented, without the express written permission of HarperCollins e-books. Find out about HarperCollins and the environment at www.harpercollins.co.uk/green Source ISBN: 9780008444471 Ebook Edition May 2021 ISBN: 9780008444488 Version 2021-04-15 I dedicate this book to my darling Tebogo; you are my inspiration and my compass. I wouldnt have been able to do it without you. This ebook contains the following accessibility features which, if supported by your device, can be accessed via your ereader/accessibility settings:

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• Page numbers taken from the following print edition: ISBN 9780008444471

My story I grew up lucky enough to make with my nan.

I licked the spoon and the bowl, then got to see the joy on my familys face as they bit into homemade cookies. I was hooked! Cooking food has always been a way for me to bring joy and connection to people I love. When I had my eyes opened to the state of the present-day food system the 1.3 billion tons of food wasted each year, the 72 billion land animals slaughtered for food, and the 800 million starving people throughout the world I realised that the way we eat needs to change. The decision to go vegan was not only for the animals but for humans. Going vegan is the biggest individual change we can make to positively impact the planet and reduce our environmental footprint. In May 2016 I set up my Instagram account to share pictures and recipes of what I was creating in the kitchen each day.

This was my way of showing people how I was transitioning to a vegan lifestyle and how they could have a positive impact on their health, the environment and animals, yet still create amazing, tasty food in their kitchen. Since my first book, What Vegans Eat, I have seen vegan and low-waste movements flourish. I want to do more to help and hope this book can give you the inspiration you need to get you in the kitchen, reduce your impact on the planet and give you a sense of pride and fulfilment. The state of play The world can be a confusing place. When people hear vegan, low waste or homemade, they can often feel overwhelmed. These terms can sound restrictive, expensive and complicated.

However, I am here to guide you. I am going to talk you through it and offer tips, tricks and recipes that will help you to:

• SAVE MONEY
• REDUCE YOUR IMPACT ON THE PLANET
• CREATE TASTY FOOD FOR ALL

The kitchen can be an intimidating place, and posting a picture of something you have made online can leave you with a comment section full of people arguing about the origin of a dish and if you can call it what you called it when it is a vegan version. Dont worry! And dont stress about cooking in a traditional way in my opinion cookery books should not be seen as rule books. Simply think about which foods you like and what brings you joy. You can create your own version of any dish and if you dont have a particular ingredient in your cupboard, dont be quick to run out and get it. Instead, take a look at what you do have to hand, and simply replace it.

You might just create a hot new dish, spark your creativity and reduce your food waste!

How to reduce food wasteHERBS AND CHILLIES Chop fresh herbs or chillies and place them in ice cube trays to freeze them into portions. This means you have fresh herbs or chillies instead of dried if you want that extra pungent kick and the best part is that you can use them straight from the freezer theres no need to defrost them first. BREAD Bread is one of the most wasted foods in the world, so do your bit to stop the waste. Slice bread and freeze it for toast, then you can simply pop it in the toaster straight from the freezer. You can also blitz stale bread in a food processor to make breadcrumbs that can be stored in a tub and frozen. CHEESE CLOTH Whether you are making your own vegan cheeses, or or anything that needs straining you will eventually come across the term cheese cloth (also referred to as muslin). CHEESE CLOTH Whether you are making your own vegan cheeses, or or anything that needs straining you will eventually come across the term cheese cloth (also referred to as muslin).

When I started cooking I had no idea what this was but essentially it is a cloth with a fine weave that can be used for straining foods. Dont waste your money on brand new cloths. Instead, use a clean old T-shirt (washing the shirt without detergent before using it). STOCK A lot of the recipes in this book call for stock. To create a stock with as little waste as possible it is worth using your vegetable peelings and off-cuts to make your own stock that can be frozen and used when required. Simply pop the frozen stock in the microwave or into a saucepan and heat until melted.

To save wasting vegetable off-cuts and peelings you can pop them in a tub and keep them in the fridge or freezer until you are ready to use them. Common wasted foodsPOTATOESWe discard 5.8 million potatoes in the uk each year. Potatoes are amazing but you can only eat so many in one go! For a longer-lasting spud, store in a cool dark place like a cupboard, pantry or cellar. Dont wash potatoes until you are ready to use them otherwise they might rot. You can blanch and freeze potatoes, if you have a glut: peel and slice them and submerge them in a large bowl of water so they wont go brown. Bring a large pan of water to a rolling boil and drop in the potatoes for 5 minutes. Scoop them out of the water with a slotted spoon or drain using a colander.