These brownies are somewhat controversial; I've had mixed responses to them and they certainly divide the crowd, mainly due to the addition of hot chilli flakes. I think that the 3 main flavours compliment one another well, yet you can also taste (and see!) the beetroot, cacao and chilli individually. Raw cacao powder is made from cold-pressed cacoa beans, as opposed to cocoa powder which is made from roasting and grinding the beans. This ensures that the chocolate-y taste we know and love is there, but that the beneficial nutrients are not lost in the cooking process. With the combination of beetroot, nuts, dates and cacao powder, these brownies are very good for you but will satisfy your sweet craving or mid-afternoon slump. If you are not a spice lover, reduce the chilli content to your taste.

Makes 12 brownies

Ingredients:

For the brownies:

Pinch of salt

For the topping:

1 tbsp coconut oil

1 tbsp maple syrup

1 tbsp raw cacao powder

1 tsp chilli flakes

350g beetroot

200g cashew nuts

250g dates

150 ground almonds

50g raw cacao powder

1 tsp chilli flakes

Instructions:

Prepare the beetroot by cutting off the leaves and stalks, and the knobbly bits at the top and bottom of the bulb. (Don't throw the stalks away; reserve and use them for a soup or stir-fry). Chop the bulbs in half and place in the food processor (no need to remove the skin; just scrub off the mud!).

Add the cashews, dates, almonds, cacao powder, chilli flakes and salt to the beetroot and whizz everything together. The mixture will need quite a bit of processing; continue until everything is combined.

Push the mixture in to a 20cm by 20cm baking tray lined with non-stick paper.

For the topping, melt the coconut oil and maple syrup in a bowl (I put the bowl in the microwave on full power for 10 seconds). Stir in the cacao powder and mix together. Spread this mixture over the brownies.

Sprinkle the chilli flakes on top and leave to set for a few hours in a fridge or freezer. When hard, cut in to 12 pieces. Store in the fridge for up to 2 weeks, or in the freezer for much longer.

P.s. Don't forget to checkout more of Alice's yummy recipes on her blog (thoughtfulforkfuls.com)

If you're looking for some veggie inspiration, look no further. Alice Kabala, the Chef at Great Shelford and food blogger, creates delicious, seasonal and healthy recipes. Feeling fancy and want to get in the kitchen? Check out her blog at Thoughtful Forkfuls. Haven't got the time but have a growling stomach? Come to the Great Shelford studio to try a super yummy meal. Carry on reading for a quick insight into Alice... What inspired you to become vegan?

A: I’ve been a vegetarian since I was about 6 or 7, and then when I moved out from home I started thinking more about the sort of impact that our diets have on animals, the planet, and different people. Vegetarianism started to make less sense to me because animals are still intensively farmed for the dairy and egg industry, and if I wanted to be an ambassador for animals and think of animal welfare, then I thought that I should go completely vegan. I also studied environmental science at university so that allowed me to become more aware about food sustainability and food security, and again choosing a lower impact dietary choice on the planet just seemed to make sense to me. It’s the amount of meat that we are eating all over the world that isn’t sustainable, and anyway which we can all help individually is very important.

What does a typical day, food wise, look like for you?

A: I snack quite a lot and frequently so I eat smaller amounts. Also, because I’m in the kitchen, I’m often tasting throughout the morning so when I get to lunch I’m not starving hungry. I usually start the day in Winter with porridge, but I’m feeling less like that now. I’ve actually started to become a green smoothie person which I never thought would happen but I like to throw in nuts, oats, different fruits, chia seeds, mint – different things just to make it more exciting. I will tend to choose healthy snacks, like carrots and hummus, dried fruit, those kinds of things. For lunch I will eat soup or a salad, whatever I’m making that day, and then for dinner again just something that’s different to the other meals I’ve had because I try quite hard to have a varied diet, so things like curry, stir-fry, fajita wraps, all different kinds of things.

Do you have any foodie inspirations?

A: I like Yotam Ottolenghi - he has some really interesting recipes for vegetarians and vegans. I generally admire and respect all of the big foodies out there who are advocating a more plant based diet. I think they’re very important in terms of glamourising veganism. Someone like Jamie Oliver who’s done loads of work with school meals and factory farming helps to raise awareness of these issues - whilst also being a very likeable character it really helps in terms of getting that message out there. In terms of specifically vegan chefs, I tend to use a lot of food blogs – sometimes the best recipes are from people who aren’t well known, but who have just set up a free blog.

What’s your go-to comfort food?

A: I like things in tortilla wraps, like falafel and hummus wraps or just beans and guacamole, because it reminds me of street food and being at festivals and I really love that way of eating. It’s messy and fun and good for a group of people for a more casual setting.

How did you come to work at Camyoga?

A: I was still finishing my degree and I was looking into what career I might go into and I originally wanted to stay within the field of food sustainability, but my main passion was cooking and I thought it would be great if I could do this for a living, whilst promoting a more sustainable way of eating if you’re cooking and people are enjoying it. So I just looked for job adverts online and found this one. I didn’t think there was a chance of getting it because I hadn’t had any professional kitchen experience but I applied, bought some falafels to the interview which went down well and I got the job.

Have you got anything you’d like to add to the menu in the future?

A: Not specifically, but I do like to challenge myself and try new things. I don’t tend to plan as such, I like to cook with the seasons, for example getting a vegetable box with the best veggies from that week locally, and being forced to create something with just those ingredients. We have these herbs that one of our clients brings in and they change weekly so we don’t know what we’re going to get. It’s nice to think, oh wow, we’ve got this so I’ll make that, and that sort of thing.

What makes you happy?

A: Listening to music, eating food, and being with the people I love of course.

We all know that vegetables are great. And we all know we need to eat more of them, but there are only so many salads you can munch on in a day and so many carrot sticks you’re willing to chomp on – so how can you get more vegetable goodness into your daily diet enjoyably and easily? Even if you are a plant based powerhouse yourself, maybe you know someone who needs a little convincing before they join the veggie tribe, or maybe you have a child who will not eat anything green. Here are 5 ways to sneak more veggies into your diet without you even noticing!

                              

Don't fancy cooking yourself? Our Chef Alice makes fresh dishes every day, so you can simply pop in for something yummy and even take it with you if you're in a hurry!

It's been a while but I've finally got the spiralizer back out of the cupboard! We have had an abundance of herbs delivered by one of our very generous clients today, and I decided to use them in my favourite way: pesto. Using courgette instead of pasta is great if you're cutting out gluten from your diet, or even if you just fancy a lighter alternative to the Italian staple. If you don't have a spiralizer, you can create flat courgette noodles by using a vegetable peeler and just peeling off strips off the courgette. The mint, almond and sun-dried tomato pesto might seem quite thick, but as you start to combine it with the courgette, moisture is released from the vegetable so you don't want the mint, almond and sun-dried tomato pesto any runnier or it'll become too wet. In this vein, it's important to dress the courgettes noodles just before serving as it doesn't keep well at all and if it sits for too long, you will end up with a pile of water at the bottom of your bowl!

For a more substantial dish, the pesto works wonderfully served hot with real spaghetti. I would use 300g spaghetti for this amount of pesto, and combine it with around 400ml of the cooking water from the pasta to loosen up the sauce a bit. For some greens, 300g peas instead of the tomatoes is always a winner with pesto and pasta.

Finally, feel free to play around with the ingredients. Pesto is a great way to use up any herbs you have lying around, and you could use any nut or seed (instead of almonds) and any citrus fruit (instead of lemon). For an Asian twist, you could use peanuts, coriander and lime, like in this quinoa recipe.

Serves 4 hungry people

Ingredients:

For the pesto:

60g almonds

60g sun-dried tomatoes (or 40g dried, re-hydrated with hot water and then drained after 20 minutes)

25g mint

Zest (2 tsp) and juice (75 ml) of 1 lemon

3 cloves of garlic

60g raisins

90g extra virgin olive oil

1/2 tsp salt

1/2 tsp black pepper

1/4 tsp dried chilli flakes

For the rest:

1200g courgette

300g cherry tomatoes

10g mint

Instructions:

• Pre-heat the oven to 170 degrees C. When hot, toast the almonds on a baking tray for 10 minutes and then remove.
• Whilst the almonds are toasting in the oven, it's time to spiralize! 1200g courgette makes around 900g of courgette noodles (or 'courgetti'), but hang on to the discarded bits- you can thrown them in a soup or grate them in to a salad.
• To make the pesto, simply blend all the ingredients in the food processor, wiping down the sides regularly. It takes a while to grind the almonds to a smooth paste so be patient.
• Chop the tomatoes in to quarters, and roughly chop the extra mint. Combine it all (with your hands!) in a big bowl until everything is incorporated. Enjoy!

It's National Cookie Day today, guys. As far as we're concerned, whoever came up with that concept deserves a medal. We felt we just had to share this yummy peanut-ginger-sesame cookies recipe with you. We admit this is not our own recipe, it's from one of our favourite vegan cookbook "Veganomicon", which you should totally check out if you're looking for delicious vegan recipes. Don't be put off by what looks like a long list, it's really straight-forward and these bad boys are totally worth it!

Here's what you need:

2 1/4 cups flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/4 teaspoon ground cinnamon

1/2 cup nonhydrogenated vegan shortening, softened

1/2 cup chunky peanut butter

1/4 cup brown rice syrup

1 1/4 cups sugar (plus additional sugar for rolling)

1/2 cup soy milk

1 teaspoon vanilla extract

5 ounces candied ginger, diced finely

1/3 cup each white and black sesame seeds (or just use 2/3 of one kind)

Here's how to do it:

- Preheat the oven to 175C, grease 2 cookie sheets

- Sift together flour, baking powder, baking soda, salt, ground ginger, cinnamon -> set aside

- Cream shortening (light and fluffy) with whisk, approx. 3 mins

- Add peanut butter, rice syrup, sugar, soy milk, and extracts -> continue beating until creamy (4-5 mins)

- Stir in flour mixture (with spatula or wooden spoon)

- Add chopped candied ginger -> stir until forms very firm dough (can use hands)

- Roll tablespoon of the dough into small balls

- Roll each ball in sesame seeds and a little sugar, place on cookie sheet (leave 1 1/2 inches between each cookie)

- Flatten balls slightly and bake for 10/11 mins (if you prefer them less chewy and firmer, bake for 14 mins)

- Remove from oven, cool and finally: hide from the cookie monster!!!

Enjoy!!! Love to here your feedback on these. Give them a go :-)

Serves 4

This quinoa salad is a great one-pot meal, which transports really well and could be a great dish to take to work for lunch. The inclusion of tofu, peanuts, cashew nuts and quinoa makes it a real high-protein meal which will certainly keep you going all afternoon. Try and get British-grown quinoa if you can, and use whatever vegetables are in season. I've used pak choi and carrots, but asparagus, spring greens or kale would all work really nicely here too. If you're short of time, you could just throw in some raw vegetables instead of cooked and if you have leftover rice or noodles, the dressing also works well with those instead of quinoa. I've also used the coconut milk from a carton rather than a can, which is just a less concentrated form of coconut. If you only have the canned variety, you could use half canned coconut milk, and half water.

Ingredients:

250g quinoa

450g tofu

1 tbsp vegetable oil

1 tbsp tamari soya sauce

250g carrots

100g pak choi (or any greens)

60g fresh coriander

60g peanut butter

60ml coconut milk (I use Alpro coconut milk from the carton)

2 cloves of garlic

Zest and juice of 1 lime (I just peel the zest off with a grater)

1 tsp salt

1/2 tsp chilli flakes

1/2 tsp ground black pepper

1 tbsp agave (or any liquid sweetener)

Instructions:

• Cook the quinoa according to packet instructions. I use 250g quinoa to 375ml water and a pinch of salt. I steam the quinoa on a low heat for about 15 minutes until the quinoa has soaked up all the water. Then, in a colander,  run the quinoa under cold water until it is cool.
• For the tofu, pre-heat the oven to 200 degrees C. Slice the block of tofu in to slabs around 1cm thick and place on a baking tray. Smother with the vegetable oil and tamari, and sprinkle with a pinch of salt and pepper. Place in the oven and bake for around 30-45 minutes, until it is beginning to develop a crispy exterior. Remove from the oven, allow to cool and cut in to bite size chunks.
• For the vegetables, cut the carrots in to chunks and roughly chop the pak choi. I tend to cook these together, with the carrots boiling in some hot water in a pan for around 10 minutes and the pak choi steaming in a sieve above the carrots, with the saucepan lid tightly on. This way, both vegetables are cooked together, and are just tender at the same time. Like you did with the quinoa, drain the vegetables and run under cold water until they are cool; this will halt the cooking process.
• For the dressing,  I use a food processor to whiz up the coriander, peanut butter, coconut milk, garlic, lime zest and juice, salt, chilli flakes, pepper and agave until a smooth consistency if formed.
• Finally, combine all the ingredients. I use my hands to incorporate the quinoa, tofu, vegetables and dressing to make sure everything is mixed in.
• Garnish with roasted cashew nuts, lots of chopped coriander, extra chilli flakes (if you want) and a wedge of lime.

This recipe is a more interesting take on the standard 'vegan option'; the risotto. I've tweaked it to make it a little bit healthier by using brown rice instead of arborio, and the addition of coconut milk and peanut butter make it taste luxurious and rich, despite the distinct lack of butter and cheese! Going even more off-piste, this brown rice risotto contains loads of great flavourings from various tropical regions: lemon grass, ginger, chilli and fresh coriander give it a great burst of freshness and spice which means that this is far from boring vegan fare. I've used sweet potato, parsnip and kale here, but feel free to use whatever vegetables you fancy, or whatever is in season. It may look like a long list of ingredients and a lot of steps but trust me, it's worth it. This is the perfect meal to impress friends or family when they come round for dinner!

Ingredients:

1 small sweet potato (around 400g)

1 parsnip

100g kale

400g block of tofu

2 tbsp coconut oil

1 red onion

3 garlic cloves

1 red jalapeno chilli (seeds removed)

25g fresh ginger

2 stalks of lemongrass

1/2 tbsp cumin seeds

3/4 tsp salt

1/2 tsp ground black pepper

250g brown rice

800ml vegetable stock (I use bouillon powder)

50g peanut butter

1 can of full-fat coconut milk

3 tbsp dark soy sauce (or tamari for a gluten-free version)

Zest and juice of 1 lime

20g fresh coriander, chopped

Instructions:

• Chop the sweet potato and parsnip in to small chunks and place in a roasting tin. Cover with a little coconut oil and roast for about 30-40 minutes in a 200 degree C oven, until tender and crisp.
• Slice the tofu in half length-ways and lay each rectangle in a roasting tin. Again, rub coconut oil and a bit of salt on to the tofu and roast in the same oven as the vegetables. The tofu will take about 45-60 minutes to get a nice crispy exterior. When it is done, cut in to bitesize chunks.
• Meanwhile, cook the kale. I choose to steam mine over a pan of boiling water until it is tender but still crisp; around 5 minutes of cooking time.
• In a large pan over a medium heat, warm the coconut oil. Chop the onion and fry in the coconut oil for about 5-10 minutes, until soft.
• Finely chop the garlic, chilli, ginger and lemongrass. I used a small food processor for speed and ease, but by hand is also fine.
• Add this mixture to the pan, along with the cumin seeds, salt and pepper and fry for a minute more.
• Then add the rice to the pan and begin to add the stock. Turn the heat to low but make sure the mixture is still at a simmer throughout. Like with a standard risotto, the aim here is to add the stock in small installments- adding a bit more each time it is absorbed by the rice- and stirring frequently.
• After you have used all the stock (this should take around 30-45 minutes), stir in the peanut butter, coconut milk, soy sauce, lime zest and juice, fresh coriander, roasted vegetables, kale and baked tofu pieces. Cook for around 5 more minutes.
• If the mixture is left to stand it will thicken up but don't worry, add a little more stock to loosen the mixture again.
• Serve with a handful of roasted peanuts on top and a crisp green side salad.

This is a great recipe to kick-start the New Year; it’s light, super-healthy and still uses the best of the vegetables that we have in season here in the UK. It is also very easy to make, especially if you own a food processer which can chop and grate the vegetables in a matter of seconds. It also happens to be vegan, gluten-free and raw! The richness of the tahini in this vegan salad works wonderfully with the sweetness of the apples and raisins, especially when offset by the sharp tanginess of the cider vinegar. I would serve this dish as part of a salad selection, perhaps with a quinoa salad, a dip and some protein. However, it’s also excellent as a crunchy side to a stew and rice, or combined with some falafel and homous inside a flatbread or tortilla wrap. The possibilities are endless!

One thing to note is that it doesn’t keep too well because the vegetables start to release water, and the taste deteriorates over time; I would suggest combining the dressing and the vegetables just before you intend to serve.

Ingredients

For the dressing:

70g tahini

60g cider vinegar

15g flat-leaf parsley (plus more to garnish)

2 small sweet apples (I used gala), cored and de-seeded

½ tsp salt

½ tsp pepper

¼ tsp dried chilli flakes

For the salad:

225g celery

500g carrots

Half a red cabbage

150g raisins

Instructions

1. To prepare the dressing, use the small component of a food processer to whizz up all the ingredients. If you don’t own an electric mixer, grate the apple manually and whisk up all the ingredients in a bowl. The dressing is quite a stiff mixture; this is because the salt in it will encourage the vegetables to release moisture and if it were runnier, the whole dish would end up being too ‘wet’.
2. Grate (or use the grating attachment from a food processer) to grate the celery, carrots and cabbage.
3. Combine the dressing, the vegetables and the raisins in a large bowl. I find it easier to mix using my hands to make sure everything is incorporated.
4. Garnish with some springs of parsley for colour. Enjoy!

These vegan chocolate muffins are delicious! Excellent muffin texture, choc muffin with chocolate chips AND banana. What's not to love!

I tend to use cups for baking, these american style cups (don't be confused and use mugs) come in 1, 1/2, 1/3 and 1/4 sizes usually in a set of four. They are really quick and easy to us. If you don't have cups there is a really good conversion here

Most vegan baking uses a bowl of 'dry' and a bowl of 'wet' ingredients. The wet and dry are mixed separately first, then added together and mixed.

First the dry: 1 and 1/2 cups self raising flour 1/2 cup cocoa 1 teaspoon baking soda 1/4 teaspoon baking powder 1/2 teaspoon salt 1 cup sugar (any sugar you like) 1 cup vegan chocolate chips or broken chocolate

Then the wet: 1 cup mashed bananas (i use 2-4 depending on how many i have) 1/2 cup almond or soy milk 1 teaspoon apple cider vinegar 1 teaspoon vanilla extract 1/3 cup coconut oil

Hot to make:

Add the cider vinegar to the milk and set aside (it will curdle) Mix all the dry ingredients in a bowl Mash the bananas and add to the coconut oil and vanilla extract. Then add the curdled milk/vinegar mix Add the wet to the dry and mix week. Add the chocolate chips and mix Put mix into 12 muffin cases (might make a duple of extra ones)

Bake for 20-25 minutes at 180C

Cool in the tin for 10 mins, then transfer to a wire rack still in their cases.

Delicious vegan pumpkin soup recipe from Alice at the Camyoga kitchen - spiced with Carribean flavour

A delicious way to use your pumpkin this Halloween, with just a little kick of chilli and a hint of creamy coconut. Enjoy with crusty bread- perfect as a chilly autumnal lunch or light supper!

Ingredients:

• 700g pumpkin, peeled, deseeded and chopped in to 1 inch chunks
• 2 cloves of garlic, smashed
• Handful of fresh thyme sprigs, tied with string
• 1 tsp salt
• ½ tsp coarse ground black pepper
• ½ tsp allspice
• ½ tsp chilli flakes
• 2 tbsp olive oil
• 1 red onion, chopped
• 1 carrot, diced
• Around 500ml vegetable stock
• Half a can of coconut milk (around 200ml)

Instructions:

Heat the oven to 200°C. Place the pumpkin in a large baking tray along with the whole cloves of garlic, salt, pepper, allspice, chilli flakes and 1 tbsp of the olive oil. Roast until tender (around 45 minutes), removing the cloves of garlic halfway through so they don’t overcook and burn.

2. Meanwhile, heat the other tbsp of olive oil in a saucepan. Fry the onion and carrot over a medium heat for about 10 minutes.
3. Add the roasted pumpkin, garlic cloves and thyme to the pan, along with about 500ml of vegetable stock.
4. Bring to a boil and simmer for 10 minutes
5. Before serving, remove the sprigs of thyme and blend until smooth. You may wish to add more vegetable stock to reach the desired consistency.
6. Finally, add the coconut milk and season to taste.

[show-icon icon="Vegan Pumpkin soup"]Mmm mmmm mmmm Enjoy!

These tasty muffins are so filled with vegetable goodness, but if that puts off the kids then there's no reason they ever need to know! We've made them with butternut squash but this recipe works just as well with courgette if that's what you have in. If you've a sweet tooth then you could whip up a quick batch of vegan icing, otherwise a dusting of icing sugar works just as well. Here we've topped them with rolled oats before baking, which adds a pretty touch and an interesting texture. These measurements are American cups. It's absolutely worth getting yourself a set - they make baking and cooking a whole lot easier. Just use a 250ml mug if you don't have a set of proper measuring cups.

2 cups butternut squash, grated

2 cups sugar

3 1/4 cups flour

1/2 cup plant-based oil (ie. sunflower)

1/2 cup apple sauce

1 tsp vanilla essence

1 1/2 tsp baking powder

1 tsp bicarbonate of soda

2 tsp cinammon (or less, if preferred)

1 tsp salt

1/2 cup raisins

1/2 cup walnuts or pecans, chopped

handful of rolled oats

Method

1) Preheat your oven to 180 degrees and grease your muffin tins or line them with muffin cases. Leave the grated squash in a sieve over the sink so that it drains for around an hour. Squeeze out the remaining moisture.

2) In a large bowl, mix the squash, sugar, oil, apple sauce and vanilla. Add flour and other dry ingredients and mix until just blended. Fold in the nuts and raisins.

3) Fill muffin tins with the batter, sprinkle with the oats, and bake for 18-24 minutes, or until knife inserted in center comes out clean. Tops should be golden brown. Allow to cook fully on a rack before eating.

Yes that's right, vegan fudge is possible! And guess what? It not only tastes absolutely delicious but is a whole lot easier to make than the traditional, dairy-laden stuff. So what are you waiting for? This is the perfect dose of sweetness for when you need a little bit of an afternoon or after dinner pick-me-up, but it also works really well as a gift too. Line a pretty box with greaseproof paper, arrange your sliced fudge inside, wrap up with a bow and, hey presto, a tasty treat lies in store for someone special!

1/2 cup maple or date syrup

1/2 cup high quality cocoa

1/2 cup coconut oil

1/2 cup pistachios

few drops of vanilla essence

pinch of salt

Method

1) Chop the nuts and lightly toast them in a heavy based frying pan, or in the oven. Melt the coconut oil in a small saucepan over a low heat and set aside.

2) Sieve the cocoa powder into a large bowl. Slowly add the warm coconut oil and the date syrup. Stir in the vanilla essence and salt. Finally add the nuts and combine thoroughly.

3) Pour into a lined square baking pan, refrigerate until solid. Simple!

Energy balls seem to be cropping up everywhere, from health food stores to yoga studios. They make a great raw, vegan alternative to sugar-packed cereal bars and other unhealthy snacks. Often they contain lots of protein and healthy fats too! Did you know that once you have the ingredients (which are readily available from shops such as Arjuna on Mill Road) these are a piece of cake to make? All that's required is a food processor. Here's one simple version to get you started, but the possibilities are endless - try experimenting with coconut, spirulina, dried cranberries and cashews. Let us know your favourite energy ball combination using the comments section below!

1 cup dates, pitted

1 cup almonds

1/2 cup walnuts

2 tbsp chia seeds

1 tbsp sunflower seeds

1 tbsp cinnamon

1 tsp ground ginger

1 tbsp coconut oil

1 tbsp raw cacao powder

1 tbsp hemp protein powder

1 tbsp water

extra cacao powder for dusting

Method

1) Blend the nuts and seeds in a food processor until almost flour-like. This could take up to a minute depending on the power of your blender. Add the remaining ingredients and continue to blend.

2) Roll the mixture into little balls. Place the remaining cacao into a dish and roll each ball in this until coated.

3) Place the balls on a sheet of non-stick baking parchment and place in the fridge until chilled.

This warming, substantial soup is a breeze to rustle up - you can have it on the table within half an hour! Delicious with some chunky wholemeal bread slathered in soy margarine...yummy. Powdered stock rather than the real deal is totally acceptable. We recommend Marigold Swiss Vegetable stock powder, which is widely available in decent sized tubs, they also do a reduced salt variety. You will need a blender or hand blender for this recipe. Serves 4. 2 tbsp olive oil | 4 cloves garlic, finely chopped | 4 heads broccoli, chopped into florets | 1 litre stock | salt & freshly ground black pepper | pinch of chili flakes

1. Heat the olive oil in a large, heavy-based saucepan. Add the garlic and fry for 1-2minutes, being careful not to burn. Add a tiny pinch of chili flakes if you're inclined towards a little spice.

2. Add the broccoli and stock. Bring to the boil, cover, reduce heat and simmer for 10-12 mins.

3. Remove from the heat and blend. Return to heat to warm through before dividing between bowls and serving.

1) How long have you been vegan and what inspired the change?

LEANNE: Just over a year and a half. I did a 21 day vegan detox designed by Sharon Gannon, just before I did the Jivamukti Teacher training and I felt amazing after (it was pretty challenging over the 21 days though). During the Jivamukti Teacher training you eat strict vegan diet and I decided to carry on from there. Ethically and morally, it didn't make sense to go back. As Jivamukti students and teachers we are very pro animal rights, and speaking up for the voiceless animals we will often talk about vegan diet in class.

2) As a yoga teacher you probably have a high energy lifestyle, do you find that your veganism supports that?

LEANNE: Yes, totally, I have more energy now than I used to when I ate meat and even dairy, to an extent (I've been veggie since 2011) and my digestion works properly now, plus I get a well balanced diet.

3) Do you ever crave meat or dairy products?

LEANNE : No I don't crave meat or dairy but I do miss Cheese, I use to eat ALOT, probably too much, cheese, whenever you go out to eat the veggie option is usually covered with cheese which is not ideal. However, I couldn't go back to eating meat or dairy and I don't feel the need too. There are really good alternatives on the market, if you look for them. I know some people say "why would you eat something that looks like meat but isn't meat" and I think if it supports you in your way of life then why not? I often have Linda McCartney vegan sausages with mash and veg, when I feel the need for something hearty.

4) How do your friends and family react to your veganism?

LEANNE: Hmmm tricky one..!! I think people struggle with change sometimes, to start with it was quite tough..but 2 Christmas's on as a vegan my friends and family are beginning to understand it a bit more. I think the not understanding is more of a challenge than anything, veganism isn't widely promoted therefore people don't really know what it is. I'm often asked what I can/cant eat as  vegan..my standard response is Vegan's eat vegetables! I think it has been harder for them to adjust than me but that's because they dont have the same yogic belief system as me (not that you have to be yogi to be vegan) but now they know what I can/cant eat and how to modify dinner for me they are cool, if all else fails I provide my own vegan goods when I visit. On the other hand, some of my friends like to see it as a challenge and enjoy cooking a vegan meal.

5) What is your favourite vegan treat?

LEANNE - I have two - dark chocolate, ive always got a bar in the fridge and Swedish Glace Ice cream, its soooo good you cant tell its soya and you can get it in most supermarkets now.

Leanne Jones teaches Jivamukti at Camyoga. Click here to view her classes.

These tasty energy bars make a toothsome snack at any time of day - perfect with a mug of tea. They also keep really well so make a big batch at the weekend and store them in an airtight container so they're on hand throughout the week for whenever you need a little something sweet!

2 large, ripe bananas, mashed | 2 cups oats | 1/2 cup coconut or almond milk | 1/4 cup apple sauce | 2 tbsp oil | 1 tsp vanilla extract | 2 tbsp agave | pinch salt | 5 large dates, chopped.

(Try also adding vegan dark choc or perhaps even some walnuts too!)

1. Preheat the oven to 180 degrees. Combine all ingredients in a bowl and mix well.

2. Pour the mixture into a greased and floured square baking pan.

3. Bake for around 30 mins or until golden brown. Leave to cool completely on a wire rack before slicing into bars and removing from tin.

On Being Vegan in Cambridge

I have been speaking to a few of our vegan challeng-ees this week, who have been finding it a little tough. Not being vegan exactly, but simply knowing what is and what isn't vegan, and where to go.

So here are my top 5 tips when you are starting out:

1. Eating out in Cambridge restaurants. Cambridge is generally poor, but the Italian restaurants are a reasonably good bet. I have always found Italian food satisfies my cravings for something delicious, and the abundance of olive oils in the cooking generally makes it capable of being vegan friendly (if you ask!). Carrluccio's has a vegan menu. Zizzis and Strada are very accommodating. Avoid Jamie's Italian who more or less told me I should have gone to another restaurant! My favourite restaurant though by far is Cocum on castle Hill. You need to tell them you are vegan, but they serve a lot of vegan dishes and are delicious (mmmm try the masala dosa). They have been consistently accommodating and the food is the best in Cambridge.

2. The three veganish shops in Cambridge to try are Arjuna on Mill Road - I buy vegan cheeses here, plus they sell a great range of fresh veggies, seitan, tempeh, vegan bacon, vegan pate, and all the specialist stuff i can't get elsewhere. Revital on Bridge Street - I visit less often but buy their vegan gravy powder, and they sell the ultimate vegan chocolate hazlenut spread - worth it just for that! They also sell a lot of supplements which are worth a look. Daily Bread on Kings Hedges Road - this is the best and cheapest place for bulk ingredients such as nuts, pulses, really great organic flour in bulk packs.

3. You may well find that you are hungry more often. This is because in the absence of animal fats your food is digested more easily, and often it just takes while to adjust. Most of the vegans i know eat heartily and are pretty trim. so eat away!

4. Help! I am craving protein. Do not give up! If you crave meat/eggs/cheese this is NOT your body telling you you need them, it is your body telling you you are not getting the right balance of protein. Our Art an Science of Vegan Food will teach you exactly about that, so please come along (book here), in the mean time, you need to eat a variety of protein foods throughout the day, and at least one protein rich food at each meal. Proteins for vegans come in the form of lentils, beans, tofu, tempeh, seitan (made from wheat gluten), soy milk products, nuts and seeds. Whole grains and vegetables provide supply some protein, but rice, almond and oat milks do not contain much protein.

5. My guilty snack is Chocolate stars and Koko coconut milk (but hey you can also use cocopops!). You absolutely have to allow yourself some guilty pleasures, and a suprising number of sweets and cereals are vegan. Just check the packets.

As always, please drop by our GOOD cafes for a carry out - we offer a rang of hot and cold foods. We can also stock your freezer please just ask. And if you have any questions, please FB or comment below.

Vegan Macaroni Cheese

At last!

This was eaten by my entire family this evening, including two fussy children and an even fussier husband! I have recently started using american style 'cup' measures which i really like. However if you don't do cups, use this conversion table here 200g macaroni (can use gluten-free) - cook according to instructions 2 cups soy (or almond) milk 1/4 cup oil or 60-80g vegan margarine 2 tbsp flour 1/4- 1/2 cup marigold nutritional yeast (amount according to taste) 1 tbsp miso paste 1 tbsp lemon juice salt, pepper, to taste

Melt margarine or warm oil. Add flour and cook gently for a couple of minutes. Note if any curdling happens use a whisk. Add the milk and stir or whisk. Bring to the boil and boil gently for a couple of minutes. Add the miso, nutritional flakes, lemon, salt and pepper. Adjust the seasoning and add a little water if it is too thick (note it should not be too thick). Add more flakes to add flavour.

Add the pasta. Serve hot with crusty bread, green salad and tomatoes.

This dish tends to thicken if you let it cool, so be prepared to add more liquid

You can sprinkle with nutritional flakes before serving to the table.

Vegan Kitchari Recipe

Kitchari (also known as Kitchadee, it's the inspiration for the English dish Kedgeree) is used in Ayurveda as a nourishing and detoxifying food which is suitable for all bodies. It's wholesome, filling and easy to digest, combining protein, carbohydrates, plus essential vitamins, minerals and fats. It's the perfect holistic dinner and is Rachael's go-to supper dish! This recipe serves 3-4, and is both gluten free and free from onion and garlic.

1 cup dried mung dahl (the yellow ones) | 1 cup basmati rice | 2 tbsp coconut oil | 2 carrots, cubed | 1/2 cup dessicated coconut | bundle of spinach leaves, washed & shredded | 2" fresh ginger, grated | 1/2tsp each of: cumin seeds, ground cumin, ground coriander, turmeric, black mustard seeds, garam masala | pinch of asafoetida | bunch fresh coriander, shredded.

1) Thoroughly rinse the mung dahl and rice until the water runs clear. In a small dish, mix the dessicated coconut with a few tablespoons of hot water, half of the coriander and ginger.

2) Heat the coconut oil in a heavy bottomed pan and add the spices. Stir for a minute or so, being careful not to burn them. Add the lentils and rice to the pan with the carrots. Stir well for a few minutes then add the coconut blend and 6 cups of hot water. Bring to the boil, then reduce heat, cover and simmer for 20-30 minutes until lentils and rice are soft with just a tiny hint of bite.

3) Stir in the spinach leaves, until wilted. Divide between bowls and serve sprinkled liberally with coriander.

Vegan challenge off to a great start

So I have managed to persuade my children, aged 7 and 9 to take the Camyoga 14 day vegan challenge. Actually surprisingly no persuading was involved - I think the words 'challenge' and 'prizes' were key!

Usually they hear the V word (I am vegan) and start groaning.

Anyway, a storming success was made with mum's vegan tacos. Kids love things in little bowls, so I decorated the table with lots of little bits of delicious nibbles so they could build their own tacos.

Ingredients Tacos shells Black beans (recipe below) Vegan cheese - my kids favourite is Violife cut into small strips (also great in bagels) - you can buy it in Arjuna on Mill Road Tomatoes and cucumber salad with basil and olive oil and lemo dressing Cos lettuce cut into small strips plus a few rocket leaves Tomato salsa (recipe below or you can buy this) Avocados cut into small pieces You can also use soy yoghurt, but my children prefer it without. Taco shells need crisping in the over for a couple of minutes, but once they are done, serve all the above in small bowls and let the children build their own.

Black beans 250 g black beans 1 tsp cumin powder 1 small red onion (optional) The black beans need soaking for 6 hours. you can also fast track this by soaking in hot water (bring to the boil and then stand for one hour) Cook the beans for 1 1/2 hours (ish) If this sounds too arduous you can use canned beans. And in fact any beans will do here - pinto, black eyed, or even kidney beans Fry the onion (if using) and cumin for 10 mins until soft then add the cooked beans. Cook for a few mins adding water if needed. Mash slightly before serving.

Tomato salsa Chop some very ripe tomatoes (if you have lots of time deseed them). Add lime juice and coriander to taste. And a little salt. I don't add chill when cooking for my children (it would not go down well!), but you can also add a few slices of fresh chilli if you like.