Flexitarianism With the increase in more of us shifting the balance of our diet away from meat, to a more flexible plant based diets. The term ‘vegan’ has been pinballing across mainstream media over the last few years, but have you tried it? With the advent of flexitarianism (eating vegan on a part time basis) you can test out plantbased eating. This is a great way to enjoy the abundance of vibrant vegan fare without making the leap to 100% herbivore. Vegan cuisine has come on leaps and bounds. From the dark days of dry nut roast to today’s excess of insanely attractive animal-free food on 44
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Instagram. Vegan food never looked and tasted so good. It seems like every day a new vegan product hits our supermarket shelves. That is a sea-change that should be celebrated but what if you’re not into frozen burgers and ready meals? You need to know how to make epic vegan food from scratch. This often perplexes even the most ardent foodie. The top question vegans are asked is ‘What DO you eat?!’. Our Western food history has centred around meat, fish, dairy
Chef Day Radley of The Vegan Chef School, London, shares her tips on approaching being a flexitarian through vegan dishes.
and eggs so it’s no wonder it stumps most people. However, vegan cuisine is not only versatile and varied, it is continually expanding and evolving. Vegan cuisine has taken many ingredients and techniques from around the world. For example, the Japanese technique of using avocado as a creamy fat for desserts, or the Chinese technique of using wheat gluten to create ‘meat’. We have taken a wealth of preexisting plant recipes, using them as a foundation upon
