The Whole Food Vegan Podcast

In this episode we talk about cost cutting ideas and eating in tune with the seasons.We mention simple vegan recipes for:Kale and Potato cakesBarley and Lentil BakeWe then talk about a few ways to avoid processed food, like "cheese" and "ham" alternatives and burgers, we give you some low cost alternatives.Keeping a well stocked larder is also key and we give some tips on what low cost items to keep in stock, including joining bulk food buying groups like Suma Wholesale.Meal planning is also a great way to keep costs down and we talk about how you can do this, including repurposing left overs.We then talk about the clear advantages of eating a seasonal diet with all the nutrients you need for any season.Support the show

In this episode we interview a women's health and fitness coach, Clarissa Gannin from Vegan Fit for Life. We take an interesting tour of Vegan nutrition for both the 'regular' person as well as athletes and discuss some of the common problems Clarissa comes across as a nutrition coach, what do you think some of those mistakes might be?Please visit our website to comment directly on the post.We discuss women's health and some of the things women can do to make sure they eat a balanced and healthy diet.Before the interview we also talk a little about a wonderful Indian takeaway we had and share with you a wonderful fluffy pancake recipe.Support the show

In this episode we are going to be looking at eating a healthier whole food vegan diet. Really useful for people that have given a vegan diet a go for a while and want to make it healthier. And also useful if you are thinking about trying some vegan meals in the week, or perhaps going vegan completely for January during Veganuary 2023.We're going to give some examples of how to make standard dishes healthier, plus we look at what to eat and what to avoid. We're not here to tell you what to do, we're just giving our experience and advice from our history and experience. Enjoy.Please visit https://govegan.online/series-2/how-to-eat-a-healthier-vegan-diet/ for full show notes and recipes, or check out out YouTube channel to watch us recording the show. Support the show

In this episode we take a deep look into the use of a slow cooker which, in our opinion is a must for any vegan cook. We talk about:the benefits of a slow cooker, including the cost of running a slow cookerthe different types of slow cookerslow cooker recipesslow cooker tips and tricksComparing a slow cooker cost with the cost of an ovenIn the show I mentioned about reducing energy costs, here are my calculations.Assuming an energy cost of 33p per kwh (about typical as at December 2022 in the UK)A 200W slow cooker which is on for 6 hours would use 1200wh = 1.2kwh.1.2kwh X 0.33 = 39pA 2000w = 2kw oven which is on for a comparable cooking time of 40 min = 1.3KWH1.3kwh X 0.33 = 43pBUT, if you decided to cook a jacket potato in a 2kw oven, and left it on for 4 hours, that would be 8kwh = 8 x 0.33 = £2.64, so this is where the huge saving comes in with using a slow cooker.Resources mentioned"Vegan slow cook" by Saskia Sidey https://www.instagram.com/saskia.siSupport the show

Top tips for eating with friends and family with shared meals. Advanced prep, eating out and top tips to avoid 'meaty' food contamination with shared meals.Support the show

This week we've got a very interesting week. We are going to look at protein. It's quite a big subject, but we've made it really basic because we do need to know as vegans, how to eat protein.Comment directly on this post here https://govegan.online/series-2/how-to-get-protein-as-a-vegan/“You're not getting enough protein as vegan.” how many times have you heard that?We look at:Why do we need protein, what does it do?Basic wholefood protein sourcesProcessing wholefood protein sources to concentrate the amount of proteinSupplementing your diet with protein shakes, bars and powdersThere's really no need to be protein deficient on a balanced vegan wholefood diet!Support the show

In this episode we talk about our latest cruise on Iona with P&O cruises. We cruised for 7 nights from Southampton to the Norwegian fjords, and in this podcast we give our top tips about living life on board as a vegan.Comment on the podcast here.Generally speaking we found life on board ship as a vegan to be a fantastic experience, the crew were very attentive (although sometimes not understanding what vegan was) and quickly learnt our preferences when we stuck to the same restaurant.The canteen style restaurant was a little bit more hit and miss, particularly with other guests mixing tongs if vegan options like chips were put next to burgers, sausages and bacon, although we did mention this to the crew. On a few occasions they also served a big dish of fries but mixed in cheese toasted sandwiches, again contaminating the fries so we couldn't have them.Being vocal, letting the crew know your preferences and then actively pre-booking and asking for meals to be modified we found was a great way to enjoy a cruise as a vegan.

In this episode we take a detailed look at wine. We talk to Will, from Selected Grapes, a wine retailer and connoisseur about the reasons why some wines are not vegan, he also gives us a few insights into how to find out if a wine we've not experienced before is vegan.To comment on this post and see the show notes, please visit https://govegan.online/series-2/what-makes-wine-not-vegan/He explains that one of the primary reasons that wines are not vegan is due to the fining and clarifying process. It is then down to the finings agent used, which can often be egg whites or isinglass finings, made from the dried swim bladder of fish… Clearly neither eggs nor fish are vegan! And whilst the principle is that the fining agent bonds to the sediment and is then removed from the wine (so there is no animal ingredients in the wine by the time you drink it), because there have been animal products used during the manufacturing process these wines are not vegan.

In this episode topic of the week is vegan breakfast. We talk about:Fried Breakfast, using scrambled tofu, sausages, baked beans, mushrooms & hashbrownsPorridge – protein powder, seeds, nutsPastries – Making your own or selecting vegan options from the supermarketYoghurt, fruit, smoothiesEating out – Tips and tricks for staying veganGranolaCooking inclusively as a caterer for vegans, whether that be for friends or professionallyWe then go on to talk about a couple of incredible recipes, Spanish-style chard with chickpeas and also cauliflower steak with lemon and ginger sauce.To comment directly on this pod cast, please visit https://govegan.online/series-2/options-for-vegan-breakfast/ResourcesSpanish-style chard with chickpeas, from Riverford – Remember, you can easily substitute the charge for Pak Choi, summer greens, spinach or any other form of green leafCauliflower steak with lemon and ginger sauce – From Asian greens cookbook which unfortunately doesn't have any recipes online.

Eating a vegan diet doesn't mean you can't enjoy all your winter favourites like stews with dumplings, heavier meals like roasts, and of course traditional puddings!To comment on this podcast and to view the recipes and show notes, please visit https://govegan.online/series-2/warm-comforting-vegan-winter-meals/In this episode we talk about vegan options we have been eating this week; hearty sweet potato and peanut stew, nachos with chilli - great on jacket potato too, and a creamy flavoursome mushroom stroganoff which is really simple to make.We also refer back to the previous episode about the value of nutritional awareness - talking about how culturally we have become fearful of fat and carb heavy rich meals, even though we need more fat and stodge to get us through the tougher winter months. As always, pulses, pies and green leafy veg get a mention as stars of the show. It is natural and healthy to eat seasonally in tune with what your body needs, and for us that currently includes loads of root veg such as carrot, parsnips, potato, celeriac - all of which are high in natural sugars and benefit from braising, roasting or slow cooking. We also talk about bulking out meals and making leftovers in to a healthy soup.

In this episode we talk to Rym, and entrepreneurial vegan baker with her own plant-based ingredient company, Miiro. To comment directly on this, please visit https://govegan.online/series-2/creating-plant-based-sweet-treats/We talk about:how to be creative in vegan bakingrediscovering taste as a vegandealing with gestational diabetes and how food impacts thiscreating plant-based, indulgent recipes with no added sugarhelping beginners get bakingreplacing sugar without any loss of sweetness and remaining plant-basedhow to substitute cows milk and maintain the indulgent fat contenttips and tricks for vegan baking, including making vegan caramel with dates (see the recipe for vegan snikkrs)replacing eggs in bakingThis is a very sweet tooth focused episode with lots of information for plant-based bakers and creating plant-based sweet treats.If you would like to purchase anything from the Miiro product range, please use code WholeFoodVegan10 to enjoy 10% off*

In this episode we delve into understanding more about nutrition when eating a plant-based diet. We talk about vegetable sources of calcium, protein and all the vitamins you need. Specifically we talk about:Where do vegans get their protein from?Where do vegans get their calcium from?What is the best way to have the most nutritious vegan diet?To comment on this show and to see all of the recipes, please visit https://govegan.online/uncategorised/nutrition-on-a-vegan-plant-based-diet/On the menu this week we have pasta and slow cooked courgettes, a cauliflower cheese with sweet potato sauce and we also talked about bean burgers and chips. Links to recipes are in the show notes.

So many people talk about their dislike of tofu, they think it's slimy, tasteless and disgusting… In this podcast we wanted completely challenge this view.Click here to comment on  this post about tofu.Tofu comes in many forms soft silken to hard pressed, its spiritual home is in Asia where it is NOT need alternative. Tofu stands proud, in its own right as a tasty, not to mention essential dish on the table, along with meat and other vegetables. I've even heard it said that if tofu is missing from the meal, then people start to question, "Where is the tofu?"We encourage you not to think of tofu as a meat replacement, but look at it as a fresh new way to cook and prepare tasty and healthy meals.In this podcast we look at:What is tofu?How to make home-made tofuTofu quicheScrambled tofuUsing tofu in cheesecakesTofu which is breaded, baked or deep-friedHow to make tofu baconOn the menu this week is a seasonal colcannon and tofu dish with miso marinate.

Our focus this week is on beetroot, this is a wonderfully sweet and earthy seasonal vegetable which often either gets overlooked or turned into pickle - often not the most ingenious or appetising way to serve beetroot.To comment directly on this pod cast episode, please visit https://govegan.online/series-2/vegan-beetroot-recipes-including-gratin-cakes-roast-pickled-baked-and-tips-on-preparation/Beetroot is naturally high in sugars which means it's high in energy, which is what we need at this time of year (at the time of recording it is February). We go outside, it's cold and want to come indoors to eat warm and nourishing food, beetroot is the perfect answer.In the pod cast we give tips on how to prepare beetroot without turning everything purple as well as ideas for:Beetroot and coconut curry.A dark and sumptuous chocolate cake made with beetroot.Beetroot and sweet potato gratin.Juiced beetroot.Beetroot coleslaw.Beetroot crisps.Roast beetroot.As well as beetroot we also talk about a soup we made this week, again including seasonal vegetables of carrot, parsnip and leaks.To experience the true joy of seasonal wholefood, we highly recommend you put beetroot on your shopping list.Resources and show notesSweet potato and beetroot gratin - A recipe by Saskia Sidey, unfortunately the recipe is not online, here is a link to her book.Sweet potato macaroni cheese- A recipe by Saskia Sidey, unfortunately the recipe is not online, here is a link to her book.Dark and sumptuous chocolate cake by Nigella LawsonChocolate beetroot browniesAromatic beetroot and coconut curry from Riverford

This week our focus is on bread, we give tips on making:sourdoughpizza baseflatbreadsregular breadquick breadmonkey breadPlease see the resources and show notes section for recipes and links. You might want to listen to the podcast as well as read the recipes in the how notes in order to get all of the tips on how to make bread.On the menu this week was:Tonkotsu mushroom ramen - I fabulous recipe with a multitude of strong flavours, great if you're cooking for non-vegans thank you very muchCereriacused as a white sauce for lasagneIndian spiced celeriac chipsKale Pesto

In series 2 of The Whole Food Vegan Pod Cast we are changing the format slightly. Each week we will continue to talk about food 'on the menu' for that week, you'll notice this changes as the year progresses and the seasons change as we eat seasonally. However we will be focusing each episode on a different food related topic, it could be an ingredient, style of cooking or style of recipe… And this week we talk about beans.For the full show notes, please visit https://govegan.online/series-2/how-to-get-more-beans-into-your-diet/We give hints and tips on:Working with dried or tinned beansUsing beans in stewsHow to make bean burgersHow to make hummus with a range of beansHow to make falafelsUsing aquafaba, the juice that often gets thrown away in a tin of chickpeas.On the menu this week is a chocolate mousse made from aquafaba, the juice which usually gets thrown away in a tin of chickpeas. We then go on to talk about a Mediterranean mezze cake - think mezze style meal with rice, aubergine, courgette, red pepper, baba ganoush, olive tapenade falafels and hummus all together in a single 'cake'.We also talk about 2 pubs that had a very successful Veganuary, with one pub now saying they are sticking to a 100% vegan diet after having the busiest month in 17 years.Recipes and show notesPubs that had a successful VeganuaryThe Thimble Inn  14 High St, Piddlehinton, Dorchester DT2 7TDThe Queen Inn  Upper Cwmbran Rd, Cwmbran NP44 5AX (Now permanently vegan menu)Mediterranean Mezze cake, see recipe belowChocolate mousse, see recipe belowHummus, listen to pod cast for recipeFalafels, listen to pod cast for recipeRecipe for baked beansRecipe for burgers

In this episode we talk about the importance of connecting with where your food comes from, specifically in connection with the cauliflower glut that Riverford have at the moment.We gave a great recipe for home-made wraps which we had with a bean chilli. Plus talk you through how to make caramelised onion quiche using tofu.This leads on to a great tip about using tofu which includes freezing, this allows you to squeeze out a lot of the moisture making the tofu able to absorb more flavours when you marinade.Recipe of this week was home-made ravioli, we talk about how to make home-made pasta and how we made our own ravioli.Finally we talk about fresh herbs and the importance of their use.

In this episode we talk a little bit about the use of plant milk and how easy it is to make your own oat milk.We then go on to talk about a beautiful caramelised onion, shiitake mushroom and sweet potato congee as well as a satay seitan dish from an Asian cookbook we've just bought. Both recipes were really simple and quick to make, delicious, complex and incredibly satisfying.Because we made the satay seitan, we then talk a little about our recipe of the week, seitan and how to make two different types:A dark seitan, similar to lamb or beefA light seitan, similar to chickenNeither of us really like using meat to describe any dishes we eat, however in this case it's the easiest way to describe them!We then have a quick chat about Japanese knives in our tip of the week, we talk about why having good knives is so important and what difference it makes.Finally our ingredient of the week is Dr Greger's Spice mix - a really simple mix of herbs and spices which we keep as a store cupboard staple.Resources and show notes:First of all we will add links to other websites which we've mentioned in the pod cast, after these links we will add recipes, so remember to scroll down.Website linksPlant milk information: https://www.bbc.co.uk/bitesize/articles/zs722v4Oat Milk recipe - belowSeitan Recipe (Dark) - Recipe Below. By Lauren Toyota, from her book Vegan Comfort Classics https://www.hotforfoodblog.com/vegan-comfort-classics/Seitan Recipe (Light) By Gaz Oakley. Full recipe here. https://www.avantgardevegan.com/recipes/kentucky-fried-chickn-burger/Caramelised onion, shiitake mushroom and sweet potato congee. From the book Asian Green by Ching-He Huang https://www.amazon.co.uk/dp/085783634X (Unfortunately recipe not available online)Satay Seitan with noodles. From the book Asian Green by Ching-He Huang https://www.amazon.co.uk/dp/085783634X (Unfortunately recipe not available online)Japanese knives recommendation- https://japaneseknifecompany.com/product/zanmai-new-elite-gyuto-3-sizes/Dr Geger's Spice Mix - full recipe here. https://nutritionfacts.org/recipe/savory-spice-blend/"How Not to Die" Book by Dr Geger - https://nutritionfacts.org/book/how-not-to-die/Pastry Recipe - Belowplease visit https://govegan.online/series-1/plant-milk-sweet-potato-congee-satay-seitan-pastry-knives-dr-greger/ for the full show notes and recipes

Unfortunately we were both ill when our Christmas episode was scheduled to go out and so we've changed this episode around slightly.In this episode we talk about a wonderful apple spice cookie/softie recipe made using applesauce. We also mention how to make vegan pigs in blankets using a clever technique with thinly sliced carrot. Of course, there is also a little bit of pie going on so we talk about making sausage rolls.Over the Christmas period we went away and stayed in a little cottage, so we give you some tips on how to self cater as a vegan – what should you look out for? What things should you take with you?Nut roast seems to be a staple for many vegans, but what is the simplest way to make it yourself? In this episode we go through the basics of how to make nut roast using store cupboard staples.We then moved on to cheese and look at supermarket, Artisan and home-made cheeses, are they really as good as they are made out to be?Finally, we complete our cheese discussion with a little bit of information about wine, what makes wine vegan? And how can you check?Comment on this post here https://govegan.online/series-1/veganuary-apple-spiced-cookies-vegan-travel-nut-roast-cheese-and-wine/Resources and Show Notes:APPLESAUCE SOFTIES – https://booksvooks.com/fullbook/vegan-cookies-invade-your-cookie-jar-vegan-cookies-invade-your-cookie-jar-pdf.html?page=97La Fauxmargerie Vegan Artisan Cheese shop – https://lafauxmagerie.com/Artisan Vegan Cheese, by Miyoko Schinner – https://miyokos.com/products/artisan-vegan-cookbookBosch Garlic & Herb Cashew Cheese – https://www.facebook.com/bosh.tv/photos/garlic-herb-cashew-cheese-hands-up-who-has-made-this-recipe-from-our-first-book-/2167804716631350/Wherever possible we have linked to actual recipes however if these are not published online we have linked to the authors resources where you can purchase their books.

This week is full days menu of vegan food - starting with a fried breakfast we talk about how to make scrambled tofu, we then move on to eating chocolate cake made using beetroot, gently drifting into an evening meal of skew with dumplings.We then take a look at a fabulous nutrition chart which gives you simple and easy ideas on how to make sure your nutrition stays balanced on a vegan diet.Please feel free to comment on this post by visiting the episode page https://govegan.online/uncategorised/stew-dumplings-fried-breakfast-chocolate-beetroot-cake-and-nutrition/Resources and show notesSmoked paprika baked beans - https://www.eatyourbooks.com/library/recipes/1933353/paprika-baked-beansLiz Cook nutrition chart - https://www.lizcookcharts.co.uk/Scrambled tofu recipe - please scroll downChocolate brownie recipe - please scroll downScrambled TofuINGREDIENTS1 block firm tofu (smoked works best) - or 1/2 block firm and 1/2 pack silken tofuThe soya milk (only required if you are not using silken tofu)1 tsp turmeric1 tsp garlic granules1 tsp ground cuminat1/2 tsp kala namakMETHODIf you are using a whole block of firm tofu, break it in half, then place half in the food processor and drizzle in the soya milk until you have a thick cream consistency.Alternatively, use Silken tofu.Place into a saucepan with the spices and warm through. Towards the end crumble in the remaining half a block of firm tofu.Chocolate beetroot brownies: this is a veganised recipe from RiverfordINGREDIENTS250g dark chocolate, chopped200g vegan spread1 tbsp Tia Maria or other liqueur (optional)250g beetroot, cooked (baked in foil is best)3 flax eggs (1 tbsp flax seed, 2 tbsp water, mixed a left to sit for 5 mins)A drop of vanilla extract1 tsp apple cider vinegar200g caster sugar50g cocoa powder1 tsp bicarb50g rice flour (ground rice)1 tsp gluten free baking powder100g ground almondsMETHODPreheat oven to 180°C/Gas 4. Use baking parchment to line a rectangular tin, roughly 28x18cm.Put the chocolate and butter in a large bowl and place it over a pan of simmering water, making sure the water doesn't touch the base of the bowl. Leave to melt, then remove from the heat and stir in the Tia Maria, if using.Purée the cooked beetroot in a food processor. Add the flax eggs, followed by the vanilla, apple cider vinegar and sugar, and mix until smooth.Sift the cocoa powder, rice flour, bicarb and baking powder into a bowl and stir in the ground almonds. Stir the beetroot mixture into the melted chocolate and then fold in the dry ingredients.Pour the mixture into the tin and bake in the oven for 30–35 minutes, until just firm to the touch. It's important not to overcook brownies; a skewer inserted in the centre should come out slightly sticky. Leave to cool in the tin and then cut into squares.

In this episode, due to illness we had to record this episode in two different locations, it made for quite an interesting experience for us both!This week we welcomed our listeners from around the world, thank you to everyone that has listened, we really appreciate it.This week we talk about a delicious aromatic beetroot and coconut curry, and how we've also turned this into soup. We then went on to talk about basic principles for cooking soups and how they can be used in a range of recipes.Our the tip of the week this week is about reading labels in shops, particularly being able to spot accidentally vegan products.Recipe of this week is Buddha bowls, think of a salad on steroids! We talk you through the basic principles for putting together this dish and give you ideas on how to create your own.Our ingredient of the week is bouillon, an instant vegetable stock powder which gives a wonderfully deep flavour to so many of our dishes.As ever, please do let us know your feedback in the comments and remember to subscribe where you received your podcasts.Resources and show notesAromatic beetroot and coconut curry - https://www.riverford.co.uk/recipes/aromatic-beetroot-curryInformation about L-cycteine - https://www.vrg.org/blog/2018/05/04/update-on-vegan-l-cysteine-what-does-vegetable-l-cysteine-mean/Bosh Buddha bowls - "Simple Recipes. Amazing Food. All Plants." https://www.bosh.tv/book/bosh-the-cookbookBasic principles for making a buddha bowlChoose your carbohydrate - Rice, noodles, couscous, quinoaChoose your protein - Black beans, lentils, tofu, seitanCook vegetables - Asparagus, roast beetroot, roasted sweet potatoes, smashed fried new potatoesPrepare raw vegetables - tomato, cucumber, lettuce, sweetcorn, peppers, spring onionDry fry some seeds or nuts - Cashews, linseeds, hazelnuts, pecans, pine nuts, sesame seedsPrepare a dressing - Mix an oil (Olive, sesame, sunflower) with an acid (Apple cider vinegar, lemon juice), and in some additional flavour (Tahini, peanut butter, mustard)Prepare the bowl with the carbohydrate, protein and all of the vegetables stacked neatly into sections around the bowl, drizzle over the dressing and sprinkle on the seeds and nuts.

In this episode we give a quick introduction to tofu and some of the many ways it can be used in vegan plant based cooking.On the menu this week are flapjacks and black bean sauce.Out tip of the week is talking to chefs in restaurants.Recipe of the week is an amazing Pumkin Kaksu-don by Sasha Gill.And finally we talk about the use of vital wheat gluten and how it can be used to make seitan.To give us feedback on this pod cast, please feel free to comment our podcast website - https://govegan.online/series-1/tofu-black-bean-sauce-flapjacks-katsu-pumpkin-vital-wheat-gluten/Resources & Show notes:Pumpkin Katus-don. "Jackfruit and blue Ginger" recipe book by Sasha Gill. https://app.ckbk.com/recipe/jack34322c05s001r006/pumpkin-katsu-don (Unfortunately the full recipe is hidden behind a pay wall)Saved by Seitan. Lauren Toyota. https://www.hotforfoodblog.com/recipes/2019/08/14/vegan-cubano-sandwich/Quarter Pounder burger. Gaz Oakley. https://www.avantgardevegan.com/books/vegan-100/ (I couldn't find a link to the recipe itself, so I provided a link to his book)Black Bean sauce [As mentioned, we substitute three tablespoons for half the tin!]- https://www.daringgourmet.com/how-to-make-homemade-black-bean-sauce-or-black-bean-paste/

In this episode we talk about the advantages of being part of a food buying cooperative and how it may save you money when buying organic produce. We also mention Community Supported Agriculture schemes (CSAs) and how these benefit the local community as well as provide amazing produce.On the menu this week we have pie (Mark's favourite subject) and give some basic outlines on how to create wholefood burgers as well as nut roasts.Our tip of the week is to purchase a food processor as it gets used so much in vegan cooking.Recipe of the week this time is an amazing Kung Po Cauliflower, letters know in the comments how you get on with this as we really enjoyed the aromas.Finally, our ingredient of the week is flax seed and how this can be used to create any brilliant vegan egg substitute as well as add great nutritional value to many meals.Resources and show notesSweet potato pizza - https://www.bbc.co.uk/food/recipes/sweet_potato_pizza_03530Kung Po Cauliflower - https://www.yumpu.com/news/en/issue/20903-vegan-food-living-issue-57-022021/read?page=23Essentials food buying cooperative - https://www.essential-trading.co.uk/contact_buying_group.aspxSuma food buying cooperative - https://www.suma.coop/order/food-group/Please do feel free to comment on our blog so we know where you are listening fromhttps://govegan.online/series-1/pie-burgers-pizza-kung-po-cauliflower/

In this episode we talk about the delights of having non-vegan friends over for dinner and how to make the meal enjoyable for everybody.On the menu this week includes an ingenious way of making vegan lasagne as well as roast squash pasta.Tip of the week is about understanding the ingredients in cakes and how to veganise recipes simply and easily.Our ingredient of the week this week is nutritional yeast, a fabulous store cupboard staple to make sauces cheesy and nutritious.Feel free to comment directly on this episode at https://govegan.online/Resources & Show Notes:Bosh Sushi –  https://www.bosh.tv/recipes/homemade-sushi-rollsCeleriac Bechamel Sauce – https://cookbookcreate.com/recipes/53885 [We just used the bechamel sauce section of this recipe]Nutritional yeast – http://marigoldhealthfoods.co.uk/products/engevita/engevita-with-b12-blue.php

In this second episode we talk about research conducted by Prof Tim Spector of King's College London where he mentions eating 30 different vegetables per week in order to maintain good gut health.We then talk about making simple vegan and mayonnaise which can then be used for coleslaw and potato salad. Our tip of the week this week is slow cookers and the versatility for keeping food warm and also batch cooking simple sources which can then be repurposed multiple times throughout the week.Our recipe of the week is a simple satay sauce which can be used in a multitude of different ways to add flavour and texture to many meals. Ingredient of the week is lemons… Have a listen to hear what we do with this amazing ingredient.Feel free to comment directly on any podcast at https://govegan.online/ResourcesProfessor Tim Spector, of King's College London https://www.tim-spector.co.uk/Bosh! Satay Sauce https://www.bosh.tv/recipes/homemade-sushi-rollsHome made mayonnaise https://markoborn.co.uk/eggless-vegan-mayonnaise-recipe/Wax on lemons https://www.independent.co.uk/life-style/food-and-drink/are-lemons-vegan-shellac-wax-b1917051.html

Helping you enjoy a wonderfully varied, tasty, easy to prepare & nutritious whole food plant based diet. No Crap. No Agenda.Simple tips, easy recipes & helpful hints on how to get more enticing vegan meals into your diet… [usually recorded after a bottle of merlot on a Friday night]In this first episode we introduce you to our main sections:"On The Menu" - what have we cooked this week using seasonal whole food ingredients and how can you cook the same."Tip of The Week" - top vegan tips to cook healthy food with minimal fuss."Recipe of The Week" - we'll share our favourite recipes from the world of plant based cooking."Ingredient of The Week" - top tips on store cupboard staples to give you flexibility and creativity.In this first episode we also share our story on how we came to be vegan...Further info can be found at: https://govegan.online/or email us on behealthy@govegan.online