It’s been just over a year now since Vegan Life launched here in the UK and, for me, this magazine just gets better and better. I love the variety of features it covers. This month, I especially enjoyed the interviews with Born Free president Bill Travers OBE, who explained the reasons why he has recently gone vegan, and the interview with Earthlings director Shaun Monson. After reading the article I checked out the trailer for his new film Unity. It looks awesome! Has anyone seen it yet? As usual, this month’s Vegan Life was packed with tasty-looking recipes. The cover shot of Crazy Vegan Kitchen‘s Mint Chocolate Chip Macarons is stunning isn’t it? I never dreamed in a million years that meringue could be ‘veganised’. And who would have guessed that the egg white substitute would turn out to be chickpea water of all things? I haven’t tried making chickpea water (‘aquafaba’) meringues myself yet, but I’ve certainly been admiring all the creations from talented bloggers around the world. I’ve even set up a dedicated Pinterest board to collect them on. So far, I’ve tried three recipes that featured in Vegan Life Issue 9 and they’ve all received a big thumbs up from the family. If you’re a fan of fennel seed, then you must try Joe Jackson’s Almond Encrusted Sweet Potato and Butternut Squash fries. I’ve also made Julie Montagu‘s Mushroom, Broccoli and Coconut Curry from her 2015 cookbook Superfoods. It’s so easy to make and easily adaptable to whatever quick-cooking veggies you have on hand. I didn’t have any broccoli so subbed with leek and courgette (zucchini). I also added smoked tofu cubes into the curry, which worked really well with the curry flavours and coconut milk. And I was so excited to read about Mira Manek’s Signature Dish – ‘Colourful Cauliflower with Vegetables and Spices’. Making Cauliflower ‘rice’ has been on my ‘to do’ list for so long. It was high time I actually tried it out. Mira’s dish is flavoured with Indian spices, so I knew it would definitely appeal to my family. It was so easy to make! It was just a case of chopping a few veggies, whizzing the the cauliflower into ‘rice’ in the food processor (or you could grate by hand), then stir frying with the spices. It’s another recipe that’s extremely versatile and I ended up subbing a few ingredients for ones that I always have on hand. I also chose to top the rice with toasted sesame seeds and flaked almonds, which added more nutrients as well as crunch. For a main meal, I served it alongside an Indian curry. For lunch the next day, I sprinkled in some chopped apricots and sultanas which, along with the toasted almond flakes, transformed it into a delicious Biryani-style ‘rice’. [print_this] Adapted from Mira Manek’s ‘Colourful Cauliflower with Vegetables and Spices’ in Vegan Life Magazine Issue 9 Serves 2-4 Hands-on & cooking time: 30 minutes Ingredients 1 TBSP oil 1 tsp cumin seeds ½ tsp mustard seeds 1 TBSP mild curry paste (I used Patak’s Korma Paste) ½ tsp turmeric 1 medium carrot, quartered lengthwise and finely sliced 70g / 2½ oz / ½ cup frozen peas or chopped green beans (I used a mix of the two) 1 small-medium cauliflower ½ red pepper, deseeded and finely chopped ½ green pepper, deseeded and finely chopped Handful spinach, shredded 2 spring onions, cleaned to remove any grit, then sliced 1 tsp salt Garnish Handful toasted flaked almonds Handful toasted sesame seeds Optional extras Handful chopped dried apricots and sultanas Method Heat the oil in a large frying pan (skillet) or wok. Gently fry the cumin seeds and mustard seeds until they start to brown. Add the curry paste, turmeric, carrot, peas/beans and stir through. Cook on a low heat for a few minutes, stirring regularly. Meanwhile, whiz the cauliflower in a food processor until it transforms into ‘rice’ (or grate by hand). Chop the remaining veggies. Add the cauliflower rice and veggies to the pan and stir regularly for about 5 minutes. Be careful not to overcook. Taste test, and adjust the seasoning accordingly, Add a handful of chopped dried fruits, if desired. Sprinkle on toasted nuts and seeds, and serve. This dish can be served hot or cold. It will keep for about 3 days in the fridge. To warm through, gently stir fry in a large frying pan (skillet). [/print_this] Have you tried any of the recipes from Vegan Life Issue 9 yet? If so, I’d love to hear your feedback. Next on my list is the Curried Butternut Squash and Coconut Soup. Sounds perfect for this season!