IE S O
DECEMBER 2009, £3.25
Relax... ROSE ELLIOT
dishes up beautifully
simple party food
for every HEATHER MILLS
reveals her perfect
occasion! meat-free roast
creates a delicious
● Fine cheeses Treat a
● Veggie mains
● Posh puds so de is
Quick & easy winter fare
9 771757 454019
On the menu
Welcome to the UK’s only
veggie cooking monthly.
Thanks so much to all of you
who congratulated us on
reaching our first birthday. We
COOK VEGETARIAN! | ISSUE: 13 hope you’ll like what we’ve got planned for
2010 just as much. But first, Christmas is
finally here! This issue is all about making life
easy for you, whether you’ve got the entire
gang over, or are just planning a quiet one at
home. Plus, find out what Heather Mills eats
at this time of year in our exclusive interview.
Have a fabulous Christmas!
Rachel Callen, Editor
Subscribe and Sav
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2 FREE Rose Elli
books! Turn to p8ot...
9 Rose Elliot's Veggie Bites c
Be inspired by our favourite cook’s tasty
suggestions for Christmas entertaining
10 Stress-free Suppers
Try our simple weeknight meal ideas which
will save you bags of time and effort
19 Season’s Eatings c
Have a go at Annie Bell’s mouthwatering
25 Feed your Senses
Check out these dreamy and inspired recipes
from master chocolatier Paul A. Young
32 Christmas with Heather Mills c
14 The famous vegan campaigner shares her
favourite Christmas recipes
39 The Ultimate Veggie Cheeseboard c
63 Family A collection of the finest veggie cheeses to
Top cookery tips and hints to keep the serve to guests this Christmas
whole gang happy
41 Family Christmas Creations
65 Curry Night on the Cheap c Watch your children’s eyes light up at the
Save money in the run up to sight of these adorable recipes
53 Your Veggie Christmas Spread
69 3 Great Ideas…Potatoes The Cook Veg team taste test your
Rethink the way you cook tatties Christmas essentials
71 Cookery School 89 Cocktails and Dreams
Wonderful winter fare that all the Impress with our gorgeous aperitifs
family will love
“It’s all very well Gordon Ramsay saying,
‘vegetarian food’s terrible’ – well that’s
because he can’t cook properly! If you want
to have the cleanest palate and want to really
learn how to cook, then you have to cook
vegan food. It’s all about the herbs and the
spices, the tastes and the sauces. The
ultimate challenge is to cook something
unbelievably fantastic that’s healthy too”
Mills On a mission to bring meat-free food
to the masses, Heather invites Cook
Veg to VBites Café and shows off her
favourite festive recipes…
ust a stone’s throw from her sea-front Heather’s answer has been to offer broader food mainstream) she’s just as excited about
house in Hove, Heather Mills is starting a appeal dishes made with quality meat and the vegetables as she is the main event. A
restaurant revolution. The recently opened cheese replacement products, and luscious yet keen kitchen gardener, she freezes excess all
VBites café, Heather’s vegan eatery and sin-free cakes, as well as the raw vegan food she year round to fill her guests’ plates with an
nightspot, isn’t like any café we’ve been to before believes is the ultimate diet for health and the array of homegrown veg, and douses it all in
– or any meat-free restaurant, either! planet. “I wanted to show people that vegan food vegan gravy.
There’s the staunchly ethical global menu could be cool and fun, and challenge people’s “I make roasted sweet potatoes, with bit of
where vegan burgers and BLTs sit side-by-side perception of it,” Heather says. “Everyone thinks agave syrup, and roasted parsnips,” she adds.
with sophisticated salads; the wonderfully it’s all hippy nut roasts, because that’s what every “Roast potatoes are my real forte. My mum
modern cake bar with its sushi-style conveyer carnivore chef shoves under your nose. When I left when I was nine, and I had to take over
belt; the family-friendly crèche area; the swanky go out I want to indulge myself!” the family cooking. A next door neighbour’s
bar and lively atmosphere. Whether you want a mum showed me how to parboil and score
cupcake or a curry, it’s all here – and it’s got the Party time every single potato, so ever since I was nine
meat eaters coming through the door in droves. When it comes to Christmas, Heather loves I’ve cooked roast potatoes like that.”
“I didn’t open VBites to feed the vegans,” entertaining, and food is a vital part of the With VBites taking off and plans to expand
says Heather emphatically. “I knew they would celebrations. “I always have around 30 people Redwood Foods into Europe and the US,
naturally migrate here, and the veggies. I came over every Christmas, family and friends from Heather is on top of the world. “It’s been
to a realisation about seven years ago that all around the world. I go nuts at Christmas amazing! We’ve already got 75 people who
until there was an accessible, well-priced – I decorate the whole house, everyone gets a want to franchise, but I’m a perfectionist and
group of cafes around the world it was going big sack of pressies outside their bedroom we haven’t been open long enough,” she says.
to be impossible to convert a large percentage when they wake up, and I always cook my With Heather’s boundless energy, anything
of carnivores. Christmas roast.” seems possible, so we’re confidently
“Trying to get someone to go from steak to Although Heather does serve a meat expecting to see a VBites in every city some
broccoli, at whatever age, was going to be replacement (a lovely turkey-style roast made in time soon. But if you can’t wait that long,
difficult. It’s hard enough to get the broccoli on the Redwood factory that she recently acquired why not give her famous roast a try
the plate with the steak, never mind without it!” as another step in her campaign to make vegan this Christmas?
say ‘there’s just
no way I could
go without my
turkey’, but I’m
proving you can
still have that
taste, if you want
it. That’s why I
meats...” Heather Mills
Words: Rachel Callen
1 Redwood Vegideli Turkey-style Roast
with Cranberry & Wild Rice Stuffing
3 heaped tsp Redwood Cheatin’
300ml boiling water
vegan cranberry sauce
1 Wrap the Turkey-style Roast in tinfoil and
cook in the centre of a preheated oven at
190C/ 375F/Gas 5 for 45 minutes. Leave to
stand for five minutes before slicing.
2 Meanwhile, make the gravy. If you’ve boiled
any vegetables to go with the roast, use
300ml of this water for the gravy. Place
3 heaped tsp of gravy granules into a gravy
boat and add the water slowly, stirring.
3 Slice the roast and serve with scoured roast
vegetables (see recipe, right) the gravy and a
blob of cranberry sauce, or try Heather’s
On the side...
Serve the roast or bake with lots of
sprouts, carrots and broccoli, steamed or
boiled to your liking. For an unusual
twist, marinate a tin of artichoke hearts
(drained) in olive oil, chopped garlic and
Provencale herbs for two days. Serve
these with your roast as pictured.
Asparagus in Mock Sausage Rolls
Blankets 1 pack Redwood Vegideli Lincolnshire
Style Sausages or VBites Sage &
1 packet Redwood Vegideli Lincolnshire Marjoram Sausages
Style Sausages 1 pack VBites Gourmet Meat Free
1 packet VBites Meat Free Rashers Quarter Pounders
2 large bunches of asparagus 1 pack vegan ready-to-use puff pastry
olive oil (optional)
1 Cut up the sausages and burgers into bite
1 First, cook the sausages. Shallow fry: Heat 2 size chunks.
tbsp of vegetable oil in a frying pan, add the 2 Roll out the puff pastry if necessary and slice
sausages and cook. Turn frequently until lightly into sausage-roll sized strips. Wrap the sausage
browned. Grill: Lightly brush the sausages with and burger pieces in the puff pastry, then seal
vegetable oil. Place under a preheated grill for and brush with soya milk. If you want to make
approximately five minutes, turning frequently. sure the pastry is really secured you can also
2 While the sausages cool, steam or boil whole use a cocktail stick.
asparagus spears until almost tender. Drain. 3 Cook on a lined, greased baking tray in a
3 Cut each sausage into three pieces. Cut the preheated oven at 200C/400F/Gas 6 until the
streaky style rashers lengthways into two strips. pastry has turned golden brown.
4 Wrap the rashers around the sausages and
secure with a cocktail stick. Place on baking tray.
Brush with olive oil for a crispier finish. Source it...
5 Preheat oven to 180C/350F/Gas 4. Place the
Vegan puff pastry is available from
tray in the oven and cook for about 5-10 minutes
health food shops and supermarkets
or until the rashers look crispy. Serve with or
– just check the label.
without the cocktail stick, as preferred.
Easy Peasy Falafel Bites
1 pack Redwood Falafel Bites
1 pack vegan ready-to-use puff pastry Push the falafel halves firmly into the pastry to
ensure the sides are secured. You could also use
1 First, slice the falafels in half. Using a circular a cocktail stick in the centre to prevent the
pastry cutter the same diameter as the falafels, falafel falling off when the pastry is rising.
cut enough circles of pastry to have one circle 3 Place on a lined, greased baking tray and cook
for every half falafel. in oven at around 200C/400F/Gas 6 until the
2 Place the falafels on top of the puff pastry. pastry has risen and is golden brown.
“I love desserts, but everyone can’t breathe
after my roast; they like to wait for an hour. I
must have something sweet at the end of every
meal, though. I’ve got a terribly sweet tooth,
which is why I have to exercise!”
12-15 smallish potatoes, peeled
12 parsnips, peeled
6 sweet potatoes, peeled
150ml olive or vegetable oil
sea salt (optional)
1 If you like, cut the parsnips and sweet potatoes
in half lengthways. Keep the potatoes whole.
2 Parboil in simmering water for around 15-20
mins until soft on the outside. Drain.
3 Preheat oven to 180C/350F/Gas 4. Pour the oil
into a roasting dish large enough to hold the
potatoes in one layer and place in the oven to heat.
4 Take two forks and scour the outside of the
potatoes so they go fluffy all over. Place in the
roasting dish and, with a spoon, drizzle the
warm oil over them. Sprinkle with sea salt.
5 Roast for 30 mins, turning regularly. Now add
the remaining veg, which can also be scoured. If
you halved them, add them after 45 mins instead.
6 Roast for 30-45 mins until the potatoes are
crispy. Stand on paper towel for 2-3 mins. Serve.
For the stuffed aubergines
3 large aubergines
2 medium cauliflowers
For the Cheese Sauce
4 tbsp soya margarine
4 tbsp plain flour
600ml soya milk
soya cream (optional)
1 block Melting Mozzarella-style Cheezly
1 tsp mustard (optional)
White Cheddar-style Cheezly (optional)
1 Cut aubergines in half and scoop out the inside,
leaving a shell of around 1cm flesh and creating a
nice hollow area in the middle. Boil in water until
almost tender then drain. Do not overcook!
2 Cut the cauliflower into florets. Boil for five
mins (you don’t want them too tender) then drain.
3 Push enough cauliflower florets inside the
hollow aubergine to fill it half way. Keep the
remaining cauliflower aside. Place the semi-
stuffed aubergines into a baking dish and turn the
oven on to heat (180C/350F/Gas 4).
4 Now make the vegan cheese sauce. Melt the
soya margarine in a pan, take off the heat and stir
in 2 tbsp plain flour. Return to the heat and slowly
add the soya milk (and mustard if liked).
5 Keep stirring the sauce constantly so it doesn’t
go lumpy, until it thickens nicely.
6 Once the sauce has thickened stir in the soya
cream (if desired) and a handful of the VBites
7 Pour around half of the cheese sauce into the
aubergines. Now fill the aubergines with the rest
of the cauliflower florets so they slightly pop out
of the top, then pour the remaining cheese sauce
over the aubergine.
8 Bake in the oven until the sauce is bubbling and
crispy. For a crispy topping, sprinkle grated
Cheddar-style Cheezly on top and grill briefly.
Beetroot Stacks VEGAN
6-8 large tomatoes, sliced The VBites range of
1 pack VBites Smoked Style Cheese, sliced entirely vegan
1/2 large cucumber, sliced products are
available to buy from the café’s website
1 jar pickled, sliced beetroot
1/2 red pepper, chopped into squares
www.vbites.com or why not pop in to the
café itself where they’re both on sale and
1/2 yellow pepper, chopped into squares
on the menu? Redwood Foods can be
purchased in Holland & Barratt, selected
1 Discard the rounded end slices of the tomatoes
supermarkets, health food stores, or
(these can be chopped finely and used to decorate
online via a link at the bottom of the
www.vbites.com homepage. Tuck in!
2 For each canapé, start with a slice of tomato,
then place a slice of vegan cheese, a slice of
beetroot then a slice of cucumber on top.
Hove Lagoon, Kingsway, BN3 4LX
3 Finish each stack off by balancing on a square or
either red or yellow pepper.