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Vegan Food Pimp Cook Book

£12.495£24.99Clearance
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Now of course we have tried one of your hampers and it was fantastic. What can we expect to see hamper wise from you in the coming months?

My books are really scrap books of my journeys. The first book covers my time in Spain, the stories of the rescued animals at the sanctuary, along with a range of vegan recipes that anyone can make. The aim was to create a book that could be left out for anyone to read, look at the pictures of the animals, see the recipes and hopefully make the connection towards becoming vegan. I also wanted to create recipes that would inspire people to get into the kitchen and create wonderful food, so no “crazy” ingredients, no long winded methods, just straight forward, home cooked, delicious food. The second book, due out as soon as I can complete all the recipes, is about my journey to South Africa and my time there, with the same style, a scrapbook. Book 3, eventually, will be about my time in Brighton with the restaurants, that is going to be a colourful book and so many more ideas in the pipeline!We hear you have lived in Spain and South Africa – what were these countries like for you vegan wise and how have they influenced your recipes now? Lynn Nicholson, aka the “Vegan Food Pimp,” is a chef and animals rights activist on a quest to change the nature of British menus. There might be a perceived effort with adopting veganism, but now there’s a holistic and hassle-free destination for anyone concerned about what they’re eating. “Some people do know why they should be vegan, but they don’t want to go about it just yet. But you can’t make someone vegan, I don’t want to force anyone – I just want to say: ‘This is the food, how do you feel?’”

For me, the best way to learn about any international dish is to cook with those who do it every day. I learnt to make tagine in the Sahara, with the couscous ground between stones so when I travel I always take the time to learn! I lived in Spain for 11 years and would study the dishes and amend them to vegan, for example, the paella is one of those dishes that every household, and region, makes differently, but through watching you discover the secrets, the extra touches that turn a dish from just a name to an experience. Nicholson, a trained nutritionist, previously worked as a vegan chef in South Africa for the Vervet Monkey Foundation. The chef, who hails from Brighton, is driven by a passion to change people’s minds about plant-based food.I went vegetarian at 15, basically it was all a bit new then and I basically lived on Findus cheesy pancakes, and Findus french bread pizzas! I dipped in and out of being vegetarian, but I never really liked eating meat, and like many others, I thought vegetarian was good enough, I mean, no one dies for dairy do they!! Whilst there are many negatives about social media I think the fact that so much information is out there to learn and educate ourselves from, I can no longer understand why anyone remains vegetarian for long if your reasons are for the animals. In addition to horses and donkeys we met scores of pigs. There is a reason people have called this place Pig Village! Wilbur the pig had his little clan that they share with the goats. Elvis and Oreo who rule the roost in another huge enclosure, and Bill and Ben, two massive pink pigs who had a large area all to themselves, but on our first tour the most important pig was the one who was curiously absent from her enclosure.

Every time someone chooses a vegan meal, they’re choosing a better world. And that’s the one I’m fighting for,” Nicholson stated. ElectroLyfe Juice Bar is the perfect place to satisfy your craving for a good, cold-pressed juice, smoothie, salad, wrap, and even electro-shots. Owner Quavisa Henderson has outdone herself with the veggie wrap, Sunrise Electro-Juice, and Tropical Sensation Electro-Smoothie. For an extra boost to your smoothie, make sure you add on plant-based protein and chia seeds! You can visit daily, noon to 4pm on Sundays and 9am to 5pm Monday through Saturday. We have had situations where only one of the couple were vegan, and there is always a little bit of apprehension but, after they see the menus and understand what we can do, they soon get excited! We have also had situations where there is a compromise put in place, the main wedding day can be vegan but they want a hog roast in the evening! We ALWAYS decline these. For me, I am vegan for the animals, I have co founded an animal sanctuary and pigs are my favourite animals, so the thought of being anywhere near a poor animal being cooked for hours is not going to happen. Honestly, if that is seen as a compromise I would rethink my choices! The same applies to my time in South Africa, Lily, my kitchen assistant who became my friend, taught me so many tips regarding food, I loved being able to communicate through food with her, she did not speak English, but our shared love enabled us to communicate, cook and learn together. I believe there is so much more to food than just the ingredients, love makes all the difference. VeggieVisionTV catches up with vegan chef Lynn Nicholson and finds out what inspires and fuels her passion for creating show stopping recipes.

Well food has always been a part of my life. My Nan was an excellent pastry chef and my Mum always cooked everything from scratch. Meal times were always important, we sat at a table, we talked, we shared our day, our positives and discussed anything that was on our minds. Food was always exciting, we looked forward to meal times, which, I feel is important, nothing worse than looking down at a plate and thinking, yawn! We’re presented with a typically beautiful dish, a vegetable chilli piled high with riotous colour. Alongside homemade tortilla strips, there’s potato, tomato, sweetcorn, kidney beans and peas, all lightly bathed in a rich and spicy sauce. Individually everything retains its distinctiveness, which is further boosted by delicate seasonings. The potatoes are emboldened by turmeric and soy sauce, while the tomatoes benefit from the overall flavour of the dish. It’s honestly the tastiest meal I’ve eaten for weeks.

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