Archive by Author

Jess’ Dissertation Mix

10 Sep

Jess is in the last 24 of writing their dissertation!

To help them get through Greta made a mix of fruit, nuts and vegan sweets.

This is not so much a recipe as a list of some tasty and high energy foods that we are eating today.


Greta Holding Fruit, Nut and Candy Mix 


Ingredients (In Any Quantities You Fancy!):


 Banana Chips

Dried Dates


Dried Cranberries

Dried Cherries

Dried Apricots



Brazil Nuts


Hazel Nuts


Boiled Sweets

Vegan Gummy Sweets



Mix of Dried Fruit, Nuts and Candy.



1) Mix the ingredients.

2) Eat.

3) Write!

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This Is My Body and Breakfast Ice Lollies

19 Aug

A quote which I read a few years ago has been playing on my mind recently.

“Good body image is not about looking in a mirror and saying ‘I love my body’, it is about looking in a mirror and saying ‘This is my body’.”

I can’t remember who said this so please let me know if it rings a bell for you too!

Anyhow, I have found accepting my body without prescription to love it very helpful.



Last week we veganised a recipe for Breakfast Ice Lollies that we found on pinterest (a mixture of a few actually). We didn’t manage to get any photos of them but they were super delicious, perfect for a summer morning.
We just mixed up a big pot of vegan yoghurt with a handful of blueberries and a handful of raspberries and 2 tablespoons of brown sugar. Then we froze them in Ice Lolly moulds, but little plastic cups and lolly sticks would work just as well.

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Sunshine Pie

29 Jul

On Saturday some of the Naked Vegan Cooking folks headed down to a fundraiser which was being put on by Manchester Misol which is a new organisation which brings people together in solidarity with migrants. It was a lovely sunny day and they served loads of amazing vegan food, we had an awesome time.

After the event we headed home and made this delicious pie, we called it Sunshine Pie because we made it on a very sunny day and it would work really well for a picnic.


Greta with Summer Pie



1 Pack Filo Pastry (Not Frozen)

Sunflower Oil – Approximately 4 tbs

Half an Onion

Half a Bulb of Garlic

About 100g Fresh Asparagus

About 100g Frozen or Canned Peas

4 Small Vine Tomatoes

Handful of Coriander

Handful of Chives

Handful of Sunflower Seeds

Salt and Pepper

You  could add some vegan cheese if you have it, but it is not necessary as the sunflower seeds provide protein and flavour.


Summer Pie



Check your pack of filo pastry and see what temperature it recommends cooking it at, then preheat your oven to that temperature.

If your sunflower seeds are not pre-roasted then fry them for a couple of minutes in oil and salt, then set aside for later.

Chop your onion and garlic. We cut the onion into big rings and the garlic into big chunks to save time and because we love the strong flavours, but you can chop finer if you prefer.

Fry your onions in sunflower oil on a medium heat for about 5 minutes, then add the garlic and fry for one more minute. Next add the asparagus and peas and fry for a final two minutes, then remove from the heat and add salt and pepper to taste.

Cut your tomatoes in half and grill (or fry without stirring) them quickly until they are soft but not browned. You can just fry them with the other veg but they will lose their shape and look less pretty.

Take a baking tray and lay down one sheet of filo pastry, then brush lightly with oil and add another, repeat up to five layers (or more if you wish).

Then spread the vegetable mixture over the pastry, leaving a gap of a few centimeters around the edges, and put the tomatoes on top. You could also add another few layers of pastry on top to make it more of a pie rather than a tart, we didn’t do this as we thought it looked pretty open. If you do add pastry on top then use a knife to score some slits on top so air can get out.

Bake for 10-15 minutes, until the pastry is golden brown.

Sprinkle on the chopped herbs and sunflower seeds.

Serve and enjoy!

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DIY Granola

6 Jul

Jess is on a working holiday in Greece at the moment, and while they are away Greta has been experimenting with making different types of Granola. Granola is a great breakfast option because you can make it in bulk at the weekend and then each morning just pour out a bowl and add your favourite vegan milk (we like almond). It is also a great recipe to try with kids as it is pretty easy and they can choose their favourite ingredients to mix in.


Greta holding tray of granola.


This recipe outlines the basics and different ideas on what to add, but experimenting is highly encouraged!

Basic ingredients:

2 cups of oats

1 cup crushed cornflakes

1 cup of chopped almonds

1/2 cup maple syrup

1/2 cup olive oil

2 tablespoons brown sugar

Pinch of salt


Substitutions and additions:

Swop the cornflakes for rice krispies.

Use peanuts, walnuts or pecans instead of almonds.

Try agave syrup instead of maple syrup.

Switch the olive oil to coconut oil.

Add 1 cup of pumpkin or sunflower seeds before baking.

Add 1 tsp of cinnamon, nutmeg or ginger before baking.

Add 2 tablespoons of uncooked quinoa before baking.

Add 1 cup of chopped dried fruit after baking.

Add 1 cup of dark chocolate chips after baking.



1) Mix together all the basic ingredients along with any spices or seeds you are using. If your nuts are already roasted you should wait to add them until after cooking.

2) Spread the mixture out on a baking tray, you could line it with baking paper for easy cleaning.

3) Bake at gas mark 2 for about 45 minutes, opening the oven and stirring occasionally. It will be ready when it looks toasty and won’t get crispy until it cools.

4) Allow to cool.

5) Mix in any dried fruit or chocolate you are using and store in an airtight container.


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Special Blogging Against Disablism Day Post

1 May

Today is the 9th annual Blogging Against Disablism Day!

 You may be aware that many members of the Naked Vegan Cooking crew have disabilities and/or mental health problems and that we are often involved with disability activism.

 Together with some of our friends we have collected some examples of discrimination and oppression that we face as disabled people along with explanations of why it happens and some solutions that you can help us work towards.


Greta with their wheelchair.


Experience: I get shouted at in the street for taking a few unaided steps because I usually use a wheelchair.

Why this happens: Some people have the perception that if somebody uses a wheelchair they are never able to walk, so if they do walk they must be ‘faking’ needing a wheelchair. In reality most people who use wheelchairs can walk short distances or can walk some of the time but it is painful or unsafe for them to do so all the time.

Solutions: Don’t ever assume someone is ‘faking’ a disability or illness. Don’t shout at people in the street. Spread the word that there are many different reasons that people use wheelchairs or other mobility aids.


Experience: I have been told, ‘you don’t seem autistic, you seem really smart and articulate’.

Why this happens: Some people believe that no autistic people can be smart or articulate. In reality autistic people have a range of smartness and articulateness. Some people also think that ‘not seeming autistic’ is a compliment. In reality many people don’t see their autism as something to be embarrassed about or ashamed of.

Solutions: Don’t try to compliment someone by telling them they don’t seem like they have a certain disability. Don’t assume people are ashamed of their disabilities or would rather not have them. You could just say ‘you are really smart and articulate’ and that really would be a compliment!


Experience: People often randomly touch me, hugging me or patting me on the head, when I am out in my wheelchair.

Why this happens: Some people view people who are in wheelchairs like children, or assume that they must having a learning disability (although it is also totally unacceptable to hug or pat people with learning disabilities without their permission!). They feel inclined to touch wheelchair users in a way that they would not touch people who don’t use wheelchairs. In reality it is never OK to touch someone without their consent.

Solutions: If you want to hug, pat or otherwise touch anyone, then be sure to ask them first and if they don’t seem enthusiastic then back off. This also applies to touching someone’s wheelchair or other mobility aid without permission, some disabled people see wheelchairs/canes ect. as extensions of their body and will be rightly offended at them being picked up or pushed without permission. Spread the word that nobody should be touched without their consent.


Experience: When I watch films, music, sound effects and adverts are always much louder than dialogue, forcing myself and other people who experience mild hearing problems to either turn the volume on our devices up so background noises are too loud, or to strain to hear the dialogue.

Why this happens: Some filmmakers are not aware or do not care that loud background music or sound effects mean that people with hearing problems cannot enjoy their films.

Solutions: If you are making a film then ensure that background music and sound effects are significantly quieter than dialogue. If you watch a film that seems to have this issue then write to the producers letting them know.


Experience: Almost every day people on the train refuse to give me a seat, despite my cane, because I ‘don’t look disabled’.

Why this happens: Some people think that all disabled people will look a certain way, for example having a missing limb or using a wheelchair. In reality any person you come across during your life may have a disability, you will only know if they tell you.

Solutions: If someone asks you for a seat on public transport (or you think that they might need one) then you should assume that they need it and give it to them, unless you have a reason (for example disability or pregnancy) that means you are less able to stand. It not your job to police who is and is not disabled.


Experience: Sometimes I will spend lots of my time and energy getting ready to go out to an event, only to be told when I get there that there is no wheelchair access, then everyone at the event stays inside and I just feel stupid and go home to bed.

Why this happens: Lots of event organisers do not consider wheelchair access during the planning process, and many venues do not have wheelchair access.

Solutions: If you are organising an event ensure you choose a venue that has wheelchair access. If there is no way you can make sure the event does have wheelchair access, then be sure to publicise this well in advance. If you own or run a venue then prioritise making sure your venue is wheelchair accessible.


Greta next to their wheelchair.


While many of our friends wanted to share examples of the oppression and discrimination they face as disabled people, we also had friends who wanted to express the joy and hope they experience as part of their disability. Such positive experiences do not lie in contrast to negative experiences, or represent a binary consisting of people with optimistic or pessimistic perspectives, being a disabled person is a complex thing that all of us experience in multiple ways.


Experience: I’m proud of who I am. I am lucky to still be here. I have a wonderful family and I am joyous. Every day is a gift. People need not be so afraid of disability, after all that is the root of hatred. We are all stronger and more resilient than we know until faced with challenges. I’m so alive and still as awesome as anyone else.


If you would like to learn more about disability and disablism I would recommend starting with this excellent article about the social model of disability:

 You can find out more about Blogging Against Disablism Day and other blogs taking part here:

 If you have have more experiences of disablism you want to share then please leave them in the comments!

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Easy Rainbow Salad for 100, Spicy Rainbow Salad and Pasta with Tofu, Kale and Apple

19 Feb

This last weekend the naked vegan cooking crew were cooking en masse for 100 people for the Radical Routes gathering. For those of you who do not know, the NVC crew live in a Radical Routes housing co-op. This means we are part of a network of housing cooperatives, working cooperatives, and radical social centres which seek to offer help and support to each other, and to grow the cooperative movement.

The gathering was 2 days long stretched over the weekend, and Jess and Xen were tasked with cooking the Saturday dinner and Sunday lunch for approximately 100 attendants. On Saturday we cooked a veggie chilli with jacket potatoes, a rich black bean and dark chocolate mole, a simple tomato salsa and a rice salad. On the Sunday we cooked a Sweetcorn Chowder, accompanied with simpler version of the Potato and Dill Salad  and a rainbow salad. Below you can find a recipe for the rainbow salad we served, plus a spicy version we made just for our co-op the day after. Also we are sharing a great quick and easy pasta recipe that goes great with either version of the rainbow salad. 

Rainbow Salad for 100

This rainbow salad was a delicious accompaniment to the sweetcorn chowder, and managed to feed about 100 people (with each person taking a serving spoonful of salad).

Ingredients: bunch of fresh coriander, bag of carrots, half a big red cabbage, half a big white cabbage, red onion, couple of cloves of garlic

Fine chop the cabbages, red onion, coriander and garlic, and grate the carrots. Assemble in a big serving bowl.

We served this with a dressing made from whizzing up olive oil with hemp milk, mustard seed and dates.

Greta with Rainbow Salad

Spicy Rainbow Salad

Jess modified some of the leftover salad for a spicier version. The basic recipe (for an amount which would fill the average salad bowl) is:

Ingredients: about 1/8th a red cabbage, about 1/8th a white cabbage, 2 carrots, half a bunch of coriander, 4 tomatoes, couple of garlic cloves, 1 chilli (we didnt de-seed because we are hardcore chilli fans, but you might want to)

Assemble as above, basically fine chopping everything and adding to the grated carrots.

Spicy Rainbow Salad

Pasta with Tofu, Kale and Apple

Jess served the spicy rainbow salad above with this simple pasta dish.

Ingredients: block of smoked tofu, 4-5 cloves garlic, handful of kale, an apple, some basil pesto, pasta.

For the basil pesto: whizz together fresh basil, pine nuts, garlic, olive oil, and seasoning.

For the tofu with kale and apple: Cut the tofu into bitesized pieces and saute in olive oil until browned. Add some chopped garlic, an apple (in chunks), and chopped kale. Saute gently, adding a splash of water to ensure the kale steams slightly rather than goes dry on the heat.

Add the pesto and tofu-kale mix to cooked pasta, drizzle with olive oil and serve.

Pasta with Tofu, Kale and Apple


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Fred’s Cranachan

8 Feb

We got this lovely veganised version of a traditional Scottish desert in from a friend of ours called Fred. The recipe is written in a narrative style which is really interesting as it takes you through the journey of creating a new veganised recipe, we have put the crucial info you need to make it in bold for easy reference. We haven’t had a chance to try it out yet but should be cooking it up soon!  


We used to confuse this with Atholl Brose. Apparently many people do.

Wikipedia says:

One traditional recipe for cranachan is 3 ounces (85 g) pinhead oatmeal, 1⁄2 imperial pint (280 ml) double (or whipping) cream, and 2 tablespoons (35 ml) of whisky. The oatmeal should be toasted in a pan over a high heat then dust should be sifted out. The oatmeal is soaked in whisky overnight and then added to the whipped cream, with a little more whisky added to the mixture. Some raspberries are placed in the bottom of the serving glass before adding the cream mixture. An option is to break up some of the raspberries and gently blend into the mixture. The volume of whisky used may be adjusted to personal taste, but it should be a subtle hint rather than a strong flavour.

In MeatSpace:

Pinhead Oatmeal? Yeah, right. We have rolled oats for porridge. They will have to do. (Shame!)

Three Ounces of rolled oats is quite a lot.  Roast it in a dry frying-pan or skillet over a hot flame for ten or twelve minutes. Two Tablespoons of whiskey gets lost immediately in three ounces of rolled oats, even after the dust is sifted out. There wasn’t that much dust. Try five tablespoons. That’s better. We can add more later, maybe.

We have a 200g pack of KTC brand creamed coconut. The instructions say mix this with 450mls hot water and strain through muslin.  450mls is just of 0.75 pints: so we want 300 mls and about 140g from the packet.  Oops – this stuff is solid. There is no way I’m going to separate 140g of this dense sticky stuff. In that case, we’ll make up the lot and separate it as liquid. The extra 60g/150mls can go in bread.  In boiling water, it seems to have all dissolved. I don’t think we need to strain this.

Mix it all in together and leave it overnight.  The initial taste… disappointing! The coconut swamps all the other ingredients. You can’t taste the whiskey at all! So… let’s add the juice of a lemon.

That’s more like it. That makes a nice pudding. Or dessert. Or sweet. And actually, you can taste just a hint of the whiskey.  Tested with herself, and verdict is …yes! We have a dessert! Vegan Cranachan!

Fred's Cranachan

So, to recap, there was 6 tablespoons of whiskey, 3 ounces of rolled oats, ½ pint of coconut cream, and the juice of one lemon.  Roast the oats in a skillet, and soak them in three or four tablespoons of whiskey overnight. Add this to ½ pint of coconut cream and the juice of a lemon. 

Herself was toying with the idea of adding roasted almonds and grating 87% chocolate over the top. I’ll have mine straight.

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