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168 pages

English

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In this collection of recipes, Jane Reynolds serves up a sumptuous selection of hearty vegan alternatives for all the family to enjoy.Encompassing starters, mains and desserts, from warming soups and pasties to fresh salads, rich pastas, classic dessert pies and crumbles, as well as breads, sauces and chutneys. These accessible recipes have been created to appeal to the tastes of both vegans and non-vegans alike.Includes over 40 hearty plant-based recipes, such as: Peanut Butter, Jalapeno & Gin Jam Sandwich Georgian Woodland Mushroom Pasties Linguini Mor Gwyrdd Jaffa Cakes Banana & Walnut Loaf with Butterscotch Sauce Fat Hen Pestoand many more!

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Publié par	Graffeg
Date de parution	13 août 2020
Nombre de lectures	0
EAN13	9781913634858
Langue	English
Poids de l'ouvrage	23 Mo

Informations légales : prix de location à la page 0,0250€. Cette information est donnée uniquement à titre indicatif conformément à la législation en vigueur.

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Happy Beans

Plant-based recipes

Happy Beans: Plant-based recipes Published in Great Britain in 2020 by Graffeg Limited.
Written by Jane Reynolds copyright © 2020. Food photography by Huw Jones copyright © 2020. Post-production by Matt Braham. Designed and produced by Graffeg Limited copyright © 2020.
Graffeg Limited, 24 Stradey Park Business Centre, Mwrwg Road, Llangennech, Llanelli, Carmarthenshire, SA14 8YP, Wales, UK. Tel: 01554 824000. www.graffeg.com.
Jane Reynolds is hereby identified as the author of this work in accordance with section 77 of the Copyrights, Designs and Patents Act 1988.
A CIP Catalogue record for this book is available from the British Library.
All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior permission of the publishers.
ISBN 9781913134273 eBook ISBN 9781913634858
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For my dad, Skyrme Lewis
(22/2/1927–9/3/2018 ), who never forgot that he loved me.

Jane Reynolds & Huw Jones

Happy Beans

Plant-based recipes

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Contents

Starters & Sides
1. Gollops (Courgette Fritters) 14
2. Ajvar 16
3. Dolmades 20
4. Taralli Pugliesi 22
5. Tempura Okra with Sweet Chilli Dipping Sauce 26
6. Nettle Soup with Beetroot & Walnut Bread 28
7. Peanut Butter, Jalapeño & Gin Jam Sandwich 33
8. Roast Carrot & Harissa Houmous with Pita Bread 37
Mains
9. Butterbean Proverçal 42
10. Summer Salad 46
11. Phish Pie 49

12. Beetroot and Mixed Seed Burgers 54
13. Georgian Woodland Mushroom Pasties 58
14. Thai Fab Cakes with Coriander & Lime Mayo 61
15. Beetroot & Sweet Potato Pasties 66
16. Tarka Dahl with Wild Garlic Pakora & Roti 69
17. Linguine Môr Gwyrdd 75
18. Pink Grapefruit & Rocket Salad 76
19. Red & Yellow Pepper Tarte Tatin 80
20. Puglian Potato, Onion & Tomato Casserole 84
21. Bengali Cabbage Curry 88
22. Shiitake Mushroom & Tofu Stir-Fry 92

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Desserts
23. Oaty Chocolate Bonbons 97
24. Jaffa Cakes 98
25. Lemon & Lime Drizzle Cake 102
26. Meadowsweet & Pink Grapefruit Sorbet 103
27. Parsnip, Date & Pecan Cake 108
28. Fruit Cake 112
29. Pineapple, Date & Coconut Crumble 114
30. Whisky Marmalade Bread & Butter Pudding 118
31. Blackberry & Apple Crumble with Custard 122
32. Fruit Scones with Jam & Cream 126
33. Banana & Walnut Loaf with Butterscotch Sauce 130

Breads
34. Pig Farmer’s No Knead Baguettes 136
35. Roast Carrot & Sunflower Seed Bread 140
36. Focaccia 144
37. Curry Stuffed Bread Rolls 147
Sauces & Chutneys
38. Fat Hen Pesto 153
39. Elderberry Vinegar 154
40. Aubergine & Apple Chutney 156
41. Spicy Carrot Chutney 158
Metric and imperial equivalents 160

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Jane Reynolds

Q: When did you start cooking your own recipes?
A: I started cooking from a very young age and knew that I had a deep fascination for ingredients and how they could be transformed into delicious meals. My paternal grandmother was always cooking and always happy to let me help her; to me, she seemed like a magician.
Q: Have you cooked for others professionally?
A: I started my career as a chef when I was 18, working at The Manor House Hotel, Castle Combe in Wiltshire for 3 years. Missing home, I returned to Pembrokeshire, where I have worked in hotels, restaurants and pubs, including running my own pub and café.
Q: Why did you start to make plant- based/vegan dishes?
A: For most of my career in catering, vegetarian or vegan food was largely ignored. I knew there were great gaps in my knowledge and my curiosity became alive with possible dishes.
I think everyone has the right to choose what they eat for whatever their reasons, whether it be environmental, ethical, or for health benefits. The challenge of thinking outside the box, of extending my knowledge and creating new dishes that were delicious for vegans and non-vegans alike, is what lit my bonfire! I don’t want to make my dishes taste or look like meat, I want them to be a celebration of vegetables and plants. Each new dish elates me, and I feel that people who were previously marginalised now have far more choice.

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Q: Where do you source your ingredients?
A: Everywhere! I like growing some of my own. I shop in supermarkets, farmers’ markets, local shops, farm shops, roadside stalls, online and anywhere else that sells food!
Q: Do you take inspiration from where you live and does foraging influence your cooking?
A: Living in Pembrokeshire, both the land and sea influence me greatly.
Dishes such as linguine môr gwyrdd, phish pie and thai fab cakes are all inspired by the sea. Having been brought up on a farm, where people worked physically hard all day, providing a varied, nutritious and hearty meal was of great importance, so I think that has influenced some of my other creations, such as the curried potato stuffed rolls, beetroot and sweet potato pasties and whisky marmalade bread and butter pudding. Foraging was always part of my life

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– who doesn’t love free food? My grandmother had been brought up in times of great austerity and nothing went to waste. One of my earliest memories of her was picking wild strawberries on a walk at Black Tar, where she lived.
Q: How easy and accessible do you think your recipes are for people first looking to change up their diet?
A: I would like to think that they are all easily accessible, and some
really are very simple. Some of the ingredients may be unavailable in all but the larger supermarkets, but all can be found online. Whatever your knowledge or level of experience, I would like to inspire and share my enthusiasm for exploration.
Q: How long does it take you to come up with new plant-based recipes?
A: I find most of my day is taken up with thinking about new recipes, so it doesn’t take long to come up with the

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idea, but sometimes I need to make a dish several times before I’m happy that it fits all the criteria.
Q: Do you think that not being vegan yourself helps you when creating new flavours in your recipes?
A: In a way, I think it does, because if I can make something where I really don’t miss meat, fish or dairy, I feel I have succeeded. Often the success of a dish is not just about flavour; texture, nutrition and an aesthetic appeal also play an important part.
Q: What is your go-to ingredient when you’re experimenting with new recipes?
A: Chillies, garlic and ginger just go together.
Q: Why do you think that veganism has become so popular in recent years?
A: I think there are many reasons, ranging from ethical and ecological to health benefits. Also, the range
of ingredients and the knowledge of how to use them has made it more accessible.
In the past, there was a stigma to a plant-based diet or veganism and some very bad press, but it has become far more mainstream, and vast numbers of people have become interested in the possibilities available to them.
Q: Do you think that this book will be helpful for people who are considering veganism?
A: I don’t think anybody should feel any sense of failure if they are only eating plant-based foods part time; many people just want to reduce their intake of meat and dairy, and I’d really like to think that those people would find some inspiration in my book. I think it’s all about personal choice, and nobody should be vilified by what they choose to eat or not to eat.

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Starters & Sides

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12

Gollops Fritters & Ajvar

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14

Gollops (Courgette Fritters)

Makes 6 | Prep time 20 minutes | Cook time 30 minutes

2 tablespoons rapeseed oil
1 large courgette, grated and squeezed, juice discarded
2 onions, finely diced
2 medium carrots, grated
2 spring onions, finely chopped
2 cloves garlic, finely chopped
1 green chilli, finely chopped
1 teaspoon dried mixed herbs (or 2 teaspoons fresh herbs), chopped
1 teaspoon ground cumin

Ingredients

1 teaspoon ground coriander
1 teaspoon turmeric
300g gram flour (besan)
Sea salt and black pepper

I first made these after I had a glut of courgettes in the garden and they were a popular family favourite that acquired the name ‘gollops’, the reason for which has long been lost in the mists of time!

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• Put all the ingredients (except the rapeseed oil) into a large mixing bowl. Combine well and form into 6 fritters.
• Heat the oil in a large heavy-based frying pan. When the oil is hot, add the fritters – don’t overcrowd the pan. You will probably need to cook them in 2 batches. After about 2-3 minutes, when the fritters have browned, carefully flip them over. Reduce the heat to medium and c