Whether you’ve taken up a Veganuary challenge, or 2020 is the year you’ll venture into veganism, or even if you’re just looking to eat and cook in a different way in 2020, then Jackie Jones’ Scottish Vegan Cookbook: Plant-based Recipes for Everyday Eating (£16.99, paperback) will be your indispensable guide.
There is a vegan revolution taking place across Scotland with vegan cafes, food-trucks, and market stalls popping up across the country by the week. While veganism and plant-based diets have surged in popularity in recent years, Jackie has collated her favourite recipes from decades of vegan cooking and eating to show how to make seasonal Scottish produce the centre of a rich and wholesome vegan diet. Any sceptics who think that veganism offers neither fun nor indulgence will be put right by the fact that ice cream makes its appearance not in Jackie’s ‘Desserts’ chapter but under the heading of ‘Basics’ right at the start of her book.
Cold and austere, January is the month for warming from the inside out with hearty root vegetables and soups. Spicy parsnip soup will bring an earthy sweetness and warmth while beetroot brings colour and essential nutrients in various incarnations: in a salad with watercress, hazelnuts, and vegan crowdie, in lentil and beetroot burgers, or in a berry smoothie. ‘Shepherdess Pie’ is one of Jackie’s all-time favourites, a cloud of potato mash sitting atop a ‘mince’ of protein-packed lentils, chopped mushrooms, and walnuts.
Burns Night comes right at the end of Veganuary but should prevent no challenge for Scottish vegans. The book provides a complete vegan menu for your Supper from your cockaleekie soup, through haggis with neeps ‘n’ tatties, to vegan cranachan. Twenty-first century bards can get to work singing the praises of the oatmeal, sweet chestnut, and chickpea pudding. These aren’t the only twists on Scottish recipes: stovies, black pudding, Lorne sausage and all the fixings for a full Scottish breakfast feature in amongst more modern brunch dishes such as a tofu scramble, or pancakes with rhubarb compote.
For those intending to go fully vegan in 2020, Jones offers a comprehensive guide to the current thinking on what constitutes a nutritionally balanced vegan diet. She has an Advanced Vegan Diploma from Demuths Cookery School in Bath but assures readers that the recipes are uncomplicated in their techniques and even their ingredients. The vast majority of the recipes use foods available from local supermarkets, greengrocers, or health-food shops without the need to source exotic or uncommon items further afield.
From brunch to baking, salads to sticky-toffee pudding jump in and join Scotland’s vegan revolution!
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