Kyra de Vreeze - Vegan: Recipes for a more delicious life

She works with famous (inter)national food and lifestyle brands and blogs at kyraskitchen.com. Kyra takes you to a culinary wonderland where everything you make and eat is irresistibly tasty. Tara Stiles, author of Strala Yoga

When I learnt to cook, I took control. The choice was twofold for me: I didnt like the taste or texture of meat and I am somewhat of an idealist in nature. The idea that an animal had to die and I would then put it in my body, was unthinkable to me. I did not eat cheese or egg, not even as a vegetarian, so taking the step to fully plant-based foods was easy to do. I was 26. The main reason to go vegan was that I felt at my fittest when I ate a fully plant-based diet.

My irritable bowel problems were solved completely and I felt that my body was moving more supply and easily when I practised yoga. For years I ate vegan food only, until my body indicated that it needed something extra. I now have some biological raw milk yoghurt and ghee in addition to all the plant-based food. Why this change? I listen to my body and needs and do not live dogmatically. I am of the belief that everyone would benefit from a simple, unrefined and pure diet which is primarily composed of plants. This diet is not a hype, it is our nature.

Humans have always eaten like this. Some people to feel at their best will need to supplement this with a small amount of animal-based food. That is a personal choice.

This cooking style requires some knowledge, but primarily a lot of practical experience. It is a matter of doing it again and again and again. Chances are that you picked up this book because you are interested in cooking plant-based foods. Maybe you were raised as an omnivore like me and now you want to learn how to prepare a balanced vegan meal. Maybe you enjoy a piece of meat but want to eat plantbased foods during the week. Maybe you have physical complaints which require you to start eating pure and unrefined foods.

Maybe you have been eating vegan for years and you are looking for new recipes. Whatever the reason, and whatever experience you may have, vegan will give you inspiration and practical tips on how you can cook yummy plant-based foods with ease. The book contains breakfasts, lunches, snacks, dinners and desserts. Some recipes are ridiculously easy, others a bit more complicated. The easy ones are good for during the week, the time-consuming recipes are best for the weekend. Hence the book offers delicious options for any moment and anyone.

Have fun cooking! XOXO Kyra

My personal favourite foods are: pineapple and basil juice, mango custard, beetroot quiche, beetroot croquettes, mulberry bonbons, pitta pizzas, Beluga lentil salad, stuffed dates, raw curry and Graceland ice cream cake. Oh, yes, and coffeesub smoothie, Matcha cream, savoury nut crackers and millet porridge. Ooh, and the dressing for the radish and samphire salad! And how about the tamarind sauce and the cherry cobbler? Seasons A season is listed for each recipe. This indicates what time of year the ingredients are easy to get hold of, and when the meal is most appropriate. Melon ice cream in winter is fine, but it is more suited to warmer days. Have fun with the seasonal indication, but use it as a guideline rather than a rule.

Soaking This is not mentioned in the recipes, but it is best to soak the beans, nuts and grains for one night before you cook or process them. Put them in a bowl with lukewarm water in the evening, cover the bowl and let them soak. Drain the water the following day, rinse the beans, nuts or grains and put them in a pan or blender. Soaking has two important benefits. Firstly the soaking process shortens the cooking time. So your food will be on the table faster.

In addition, soaking has a health-promoting effect. The skin of each bean, nut or grain contains phytic acid. This substance slows down the absorption of minerals in your food. Soaking and then cooking, germinating or baking beans, nuts and grains, removes a great part of the phytic acid and makes your meal more nutritious. Measurements

1 handful of grains or nuts	about 25 gram
1 teaspoon	about 4 gram
1 tablespoon