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Jane Easton

JANE EASTON


Food & Cookery Coordinator of Viva!

Appearing on Saturday 4pm in the Campaigns/ Lifestyle Talks Room and on Saturday 2pm for a cookery demo




Jane is the Food & Cookery Coordinator of Viva!. She has been vegetarian for 17 years and vegan for 12. Being both poor and greedy was a great incentive to learn to cook early in life.

 

Since working for Viva! she has developed delicious vegan recipes for many of their publications, from Have a Heart to the The Soya Story, as well as the www.veganrecipeclub.org.uk and the Viva! Catering Guide. She gives popular cookery demos around the UK and regularly contributes to radio and the press, as well as organising/cooking food for many events, large and small. Her mission is to turn the world vegan and two of her major weapons are Luscious Vanilla Vegan Sponge Cake and Tiramisu – both of which have just been published in the Viva! Cookbook, along with about 100 other of Jane’s delicious recipes.


Click here to buy advance tickets to VegfestUK Brighton 2015

Our digital posters are available to view and share from our Facebook album here

 

Jane will be demonstrating the following recipes at VegfestUK Brighton:

Thai Banana Soup (Giuten-Free)

Oriental Vegetable Fan Wraps with Spring Onion Tufts and Fragrant Coconut Sauce (Gluten-Free)

 

Thai Banana Soup 

Serves 2-4 | 20 minutes, including preparation time

 

One of the earliest Viva! website recipes – fast, fragrant, fantastic. Other parts of the world use fruit in savoury dishes for a marvellous taste, so do give this a try! 

 

1 tbsp plain vegetable oil/2 squirts of oil spray

50g/2oz spring onions (including green tops), sliced 

25g/1oz garlic, sliced 

200ml/7fl oz coconut milk – reduced fat if possible

400ml/14fl oz hot vegan stock 

¼ tsp ground pepper 

3 tsp tamari

¼ tsp salt 

½ tsp sugar OR 1 tsp agave syrup

1 large banana, peeled and cut on the diagonal into thin slices

1 large fresh red chilli, sliced obliquely. (Be careful to remove seeds if you don’t like very hot food – and don’t touch your eyes after preparing!) 

 

To garnish 

Fresh coriander leaves 

2 limes, quartered 

Spring onion strips 

 

ALL KITTED OUT

Chopping board

Knife

Kettle (hot water for stock)

Measuring spoons

Measuring jug

Tin opener

Medium saucepan

Wooden spoon

Blender/food processor if desired

Soup ladle

 

Heat oil/oil spray in saucepan and fry the sliced spring onion and garlic quite fast. Add a little water if it starts to stick.

Add all the other ingredients in order, and cook for five minutes. 

Serve as it is or blend. To blend, set aside about a quarter of the banana and chilli slices, then whizz the rest with a hand blender or food processor until smooth 

Return blended mixture to the pan, add reserved banana and chilli and warm through for three minutes. 

Serve hot, garnished with coriander leaves, lime quarters and spring onion strips. 

 

BREAKING THE CODE

Cheap as Chickpeas

Fast Feeds

Going Solo 

GF– use GF vegan stock and tamari soya sauce

WF – use WF vegan stock and tamari soya sauce

Reduced fat if oil spray and reduced fat coconut milk used. Not suitable for those on a low-fat or diabetic diet however. 

 

 

Fragrant Coconut Sauce

Serves 4 | 10 minutes

 

2 tbsp ground almonds or almond butter

2 large shallots, finely chopped OR 1 small red onion

240ml/9fl oz coconut milk

½ tsp powdered cardamom – or more, to taste

2-3 lime leaves 

1-2 tsp vegan Thai green curry paste eg Thai Taste (vegan and GF)

Salt

 

ALL KITTED OUT

Chopping board

Knife

Measuring spoons

Grinder/food processor or blender

Tin opener

Measuring jug

Small saucepan

Wooden spoon

 

Blend nuts and shallot/red onion into a paste – or use almond butter. 

Add coconut milk and cardamom powder to the nut mixture and blend till smooth. Taste and season if necessary. 

Transfer to a small saucepan, add the lime leaves and curry paste and heat gently without boiling. Taste again and add extra cardamom if you wish.

Keep warm and remove lime leaves just before serving.

 

 

BREAKING THE CODE

Cheap as Chickpeas 

Fast Feeds 

Going Solo 

GF 

WF

Kid-friendly 

Freezin’ Gorgeous – whisk well after defrosting

 

Oriental Vegetable Fan Wraps with Spring Onion Tufts

Serves 4 | 30 minutes if using bought wraps, longer if making the Indian-style Pancakes and home-fried tempeh

 

Impress friends and family with this dish – it looks great! Wraps make a great, fast alternative, but the home-made pancakes are easy and also a pretty yellow colour. Use the full amount in the recipes, just make the pancakes bigger. 

 

4 large thin wraps 

1 tbsp plain oil (not olive)

2 carrots, cut into thin strips 

2 red or yellow peppers, cut into thin strips 

1 small head broccoli, cut into very thin pieces (peel the stalk, discard the peelings and use the stalk cut into sticks) 

1 pack of baby sweet corn, sliced lengthways

225g/8oz mange tout, halved 

Large bunch of spring onions, washed and trimmed and split lengthways. 

½ a pack of smoked tofu GF option fried with tamari 

 

ALL KITTED OUT

Chopping board

Knife

Tinfoil

Frying pan/wok

Spatula

Plus equipment to make the sauce 

 

If using home-made pancakes, make now. If using wraps, go to stage 2. 

Pre-heat the oven to 160C/300°F/Gas Mark 3.

Place the wraps or pre-cooked pancakes in some foil and pop them in the oven to warm through. 

Make the sauce of your choice if you haven’t already done so – this will take about 10 minutes. Set aside.

If using tempeh or smoked tofu, fry cubes in a little hot oil until golden brown in a small frying pan or wok – about 5 minutes. Set aside. 

Heat a wok or large frying pan and add the oil to it. 

Sauté (lightly fry) the carrots and broccoli for 2-3 minutes, then add the rest of the vegetables – except for the spring onions – stirring occasionally. Add a drop of water if the vegetables start to stick.

Add the tofu or tempeh pieces and warm through. 

Heat the sauce through gently – don’t boil. 

Remove pancakes/wraps from the oven. 

Place a quarter of the cooked vegetable/tofu mixture inside the wrap/pancake. 

Place a quarter of the spring onion strips on top of the vegetable mixture so they stick out a lot.   

Fold the pancakes/wraps in a fan shape so the spring onion tops stick out like feathers. 

Either serve the sauce in individual tiny bowls/cups alongside or dribble artistically around each pancake. 

 

BREAKING THE CODE

Fast Feeds 

Going Solo – easily halved or quartered for two or one portions

GF – make the Indian Pancake recipe but replace the ordinary flour with gluten-free (the gram flour component is already GF) OR use GF wraps, eg BFree, Warburtons.

WF – use WF flour OR as GF bought options

Kid-friendly 

Freezin’ Gorgeous – the pancakes can be made and frozen but the filling won’t freeze. 

Low Fat/Diabetic-friendly – replace oil with oil spray and use ordinary tofu or tempeh, not the marinated tofu pieces



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