VEGANUARY CELEBRITY COOKBOOK 2022 THE MAIN EVENT SADIE FROST'S SPAGHETTI BOLOGNESE Sadie Frost Sadie is a renowned actress, producer and fashion designer who took part in Veganuary 2021. As a lifelong vegetarian, she knows a thing or two about making plants taste great and this pasta dish is full of flavour and easy to make. PAGE 51
VEGANUARY CELEBRITY COOKBOOK 2022 THE MAIN EVENT SADIE FROST'S SPAGHETTI BOLOGNESE INGREDIENTS METHOD 1 large onion 1. Heat up the chopped onion, garlic and 3 cloves garlic carrot in a big pan with olive oil for about 2 carrots 5-10 mins until soft. 1-2 peppers 1-2 courgettes 2. Then add peppers, courgette and cook Olive oil until soft. Soya mince, or any vegan mince 3. Add the mince, tinned tomatoes, tomato Bouillon stock- 3 tsp and purée and the bouillon stock with a little a little hot water water and let it simmer on a low heat 2 cans tinned tomatoes for about 20 mins. 2 tbsp tomato puree 2 tbsp Marmite (secret 4. Then add marmite, salt and pepper ingredient!!) and leave for another 15-20 mins. 5. Serve with vegan parmesan/ cheddar and pasta! PAGE 52
VEGANUARY CELEBRITY COOKBOOK 2022 SWEET TREATS TURKISH DELIGHT CUPCAKES 55 THREE-INGREDIENT ICE CREAM 58 CHOCOLATE CAKE 60 RAW BAJADERA CAKE 62 STRAWBERRY \"CHEESE\"CAKE 64 JUMP TO EACH RECIPE BY CLICKING THE TITLE PAGE 53
VEGANUARY CELEBRITY COOKBOOK 2022 SWEET TREATS CARL DONNELLY'S TURKISH DELIGHT CHOCOLATE CUPCAKES Carl Donnelly Carl is a comedian, a writer and a proud Veganuary Ambassador. Here is his delicious cupcake recipe in his own words, based on the cakes made by the renowned Ms Cupcake. PAGE 54
VEGANUARY CELEBRITY COOKBOOK 2022 SWEET TREATS CARL DONNELLY'S MAKES 12 LARGE CUPCAKES TURKISH DELIGHT CHOCOLATE CUPCAKES INGREDIENTS METHOD For the cakes: For the cakes: 170g self-raising flour 30g cocoa powder 1. First off get the oven preheating to 180 °C 200g caster sugar (350 °F). ¼ tsp bicarbonate of soda ¼ tsp baking powder 2. Now pour the soya milk and cider vinegar Pinch of salt into a jug/cup/bowl together, stir and let sit 200ml soya milk while you’re getting everything else sorted. 20ml cider vinegar 80ml vegetable oil 3. Mix all of your dry ingredients in a large bowl 1 tbsp rose water (feel free to and make a little well in the middle. add a tiny bit more if you want the Turkish Delight flavour to 4. Add your wet ingredients (including the milk be more potent) and vinegar mix) and gently fold together being careful not to over mix. RECIPE CONTINUES 5. Pour into your cupcake cases which should ON THE NEXT now be in the cooking tray. PAGE 6. Cook for 15-18 minutes (just keep an eye on them and have a little check around the 15-minute mark to see if they need a couple more minutes). 7. Take the trays out of the oven and let cool for five minutes before removing the cakes and cooling on a wire tray until ready for icing. 8. Quick side note: If you’re making a lot of cakes for a party, you can make these in advance and freeze them to be iced later. A little trick is to ice them having just taken them out of the freezer the morning of the party as the icing sets quicker while the cakes thaw. PAGE 55
VEGANUARY CELEBRITY COOKBOOK 2022 SWEET TREATS CARL DONNELLY'S MAKES 12 LARGE CUPCAKES TURKISH DELIGHT CHOCOLATE CUPCAKES INGREDIENTS METHOD For the icing: For the icing: 75g dairy-free spread (I find a sunflower spread is 1. Cream together the spread and vegetable best) fat. I do this by hand but that’s not to say 75g vegetable fat (if you can’t you can’t use an electric mixer. find any just use all dairy-free spread instead. It will still work 2. Add the cocoa, milk and rose water and be delicious.) and fold together. 100g cocoa powder 650-750g icing sugar 3. Start adding the icing sugar and stirring. 80ml soya milk I tend to add in about 100g at a time until 1 tbsp rose water I have the right consistency. You can always add a little milk if you think you’ve made it too stiff or add more icing sugar if it’s too soft. 4. Transfer into a piping bag with the nozzle of your choice and then pipe on. WHAT TO DO NEXT Hide them from family and friends as they will no doubt try and steal them all once they’ve tasted them!! PAGE 56
VEGANUARY CELEBRITY COOKBOOK 2022 SWEET TREATS ERIC ADAMS' THREE-INGREDIENT ICE CREAM Eric Adams Eric Adams is on a mission to tackle one of the most stubborn health problems in the United States: Chronic disease in the African American community. When not serving the public as NYC Mayor, he’s serving up this healthy, simple, banana-based dessert from his vegan cookbook, Healthy at Last. PAGE 57
VEGANUARY CELEBRITY COOKBOOK 2022 SWEET TREATS ERIC ADAMS' SERVES 1-2 THREE-INGREDIENT ICE CREAM INGREDIENTS METHOD 3 medium bananas, peeled, 3. Combine all ingredients in a food processor. sliced, and frozen for a few Process until the texture changes from hours or overnight crumbly to creamy. Transfer to a bowl and serve right away or place the bowl in the 1 tablespoon cacao powder freezer for an hour or so for a firmer texture. 2 to 4 tablespoons cacao nibs or nuts of your choice (optional) PAGE 58
VEGANUARY CELEBRITY COOKBOOK 2022 SWEET TREATS PETER TATCHELL'S CHOCOLATE CAKE Peter Tatchell As well as being a human and animal rights activist, Peter Tatchell is also a ‘notorious dark chocolate cake lover’ and we share his passion for all things chocolatey and cakey. Try this delicious, moist recipe and decorate it however you choose! PAGE 59
VEGANUARY CELEBRITY COOKBOOK 2022 SWEET TREATS PETER TATCHELL'S CHOCOLATE CAKE INGREDIENTS METHOD For the cake: For the cake: 1 1/4 cups self-raising flour 1. Preheat the oven to 180 °C (350 °F). 1 cup sugar 1/3 cup unsweetened 2. In a bowl, mix together the flour, sugar, cocoa powder cocoa, baking soda, and salt with a fork, 1 tsp baking soda making sure it is really blended together. 1/2 tsp salt Add the water, vanilla, oil, and vinegar, 1 cup warm water and again, mix together well. (or use coffee to make it a mocha cake) 3. Transfer the mixture to an 8 × 8 square 1 tsp vanilla extract cake tin. 1/3 cup vegetable oil 1 tsp apple cider vinegar 4. Place in oven and bake for about 25 minutes, or until a knife comes out clean. For the glaze: Cool on a rack completely (2 hours). 1/2 cup sugar 4 tbsp butter For the glaze: 2 tbsp soya milk 1. In a small saucepan, bring sugar, butter, 2 tbsp unsweetened cocoa powder milk, and cocoa to a boil. Stir frequently, 2 tsp vanilla extract then reduce heat to a simmer for 2 minutes, stirring constantly. It’ll look gloppy, but it’s just the bubbles! Remove from heat and stir for another 5 minutes. 2. Add vanilla, stir, and immediately pour onto cake. The glaze dries really quickly, so spread it immediately and add any decorations now. Let it cool for 1 hour before eating. NOTE This makes one cake; double the quantities if you wish to make a layer cake. Use the icing recipe from the cupcakes on page 34 minus the rose water for the filling. PAGE 60
VEGANUARY CELEBRITY COOKBOOK 2022 SWEET TREATS KELLIE BRIGHT'S FAVOURITE (BY MELL) RAW VEGAN BAJADERA CAKE Kellie Bright Kellie Bright is best known for playing Linda Carter in EastEnders. She is an amazing actress, a wonderful person and a Veganuary Ambassador. When asked for her favourite recipe, she did not hesitate. It is this rich, raw and delicious cake created by Mell from CakeMeHappyyyyByMell (Thanks for your permission, Mell!) PAGE 61
VEGANUARY CELEBRITY COOKBOOK 2022 SWEET TREATS KELLIE BRIGHT'S SERVES 16 THIN SLICES FAVOURITE (BY MELL) OR 8 FATTER CAKES RAW VEGAN BAJADERA CAKE INGREDIENTS METHOD Base layer: 1. Make the base layer by mixing all the ½ cup almonds ingredients in a food processor until you get ½ cup hazelnuts a nice thick paste. Press it to the bottom of ¾ cup dates a cake pan and put it in the freezer for about 1 tbsp almond butter 20 mins. Middle layer: 2. Make the middle layer by mixing all the 1 cup of cashews already ingredients together in a food processor soaked overnight / 8 hours until you get a nice creamy paste. Add the in warm water paste onto the first base and put it back ½ cup almonds in the freezer for about 30 mins. 1 tbsp almond butter 3 tbsp coconut oil 3. Make the top layer by mixing all the ½ cup maple syrup ingredients together and layer on top of the cake. Top layer: 3 tbsp organic cacao cup coconut oil 3 tbsp maple syrup PAGE 62
VEGANUARY CELEBRITY COOKBOOK 2022 SWEET TREATS DR. JANE GOODALL'S #EATMEATLESS STRAWBERRY \"CHEESE\"CAKE Dr. Jane Goodall Copyright for Dr. Jane Goodall's portrait: JGI/Shawn Sweeney Dr. Jane Goodall, DBE, Founder of the Jane Goodall Institute (JGI), UN PAGE 63 Messenger of Peace, is an iconic voice for holistic, compassionate, sustainable solutions. Dr. Goodall and JGI have been working for decades to encourage people everywhere to live harmoniously with the natural world through community-led conservation, animal advocacy, youth empowerment, and climate action. JGI's new cookbook featuring a foreword from Dr. Goodall - #EATMEATLESS - makes plant- based living easy with exciting, vegan recipes focused on accessibility - like this delicious Strawberry \"Cheese\"cake!
VEGANUARY CELEBRITY COOKBOOK 2022 SWEET TREATS DR. JANE GOODALL'S #EATMEATLESS STRAWBERRY \"CHEESE\"CAKE INGREDIENTS METHOD For the base: 1. Preheat the oven to 350F / 180C. 115g walnuts Coat a 9-inch (23-cm) springform pan 90g digestive biscuits with coconut oil. 60ml coconut oil, plus more for the pan 2. To make the base, in a food processor, 3 tbsp maple syrup process the walnuts until finely ground. Sea salt Add the digestive biscuits, coconut oil, For the filling: maple syrup, and ¼ tsp salt and pulse until 680g firm silken tofu just combined. Firmly press into the bottom 340g organic sugar and sides of the prepared pan so it forms 225ml coconut cream a case. Bake until set but not browned, 120ml coconut oil, melted about 10 minutes. Place the pan on a wire 35g arrowroot rack to cool for 10 minutes. 2 tbsp lemon zest 3 tbsp lemon juice 3. To make the filling, drain the tofu and 2 tbsp nutritional yeast transfer to a blender or food processor. 1 tbsp vanilla extract Blend until smooth, scraping down once Sea salt or twice. Add the sugar, coconut cream, coconut oil, arrowroot, lemon zest, lemon RECIPE juice, nutritional yeast, vanilla, and ¼ tsp salt. CONTINUES Blend until very smooth. Scrape into the ON THE NEXT biscuit case. PAGE 4. Place the pan on a rimmed baking sheet and bake until the edges are golden and the centre jiggles but is not liquid, 75-90 minutes. Cool on a wire rack until room temperature, about 1 hour. Refrigerate, uncovered, until very cold, at least 3 hours. PAGE 64
VEGANUARY CELEBRITY COOKBOOK 2022 SWEET TREATS DR. JANE GOODALL'S #EATMEATLESS STRAWBERRY \"CHEESE\"CAKE INGREDIENTS METHOD For the topping: 5. To make the topping, in a medium saucepan, 450g strawberries, fresh or combine the strawberries and sugar over frozen, hulled and halved a medium heat. Bring to the boil, stirring 100g organic sugar often. Meanwhile, in a small bowl, stir 60ml apple juice together the apple juice and arrowroot. 1 tbsp arrowroot When the strawberries are softened and ¼ tsp almond extract juicy, stir in the arrowroot mixture, then stir in the almond extract. When the mixture is thickened and glossy, pour it over the cooled cheesecake and refrigerate until cold. 6. To serve, run a sharp knife along the edge to loosen the pan sides and remove the cake. Cut into 12 wedges and serve. The cake can be stored, tightly covered in the refrigerator for up to 4 days. PAGE 65
VEGANUARY CELEBRITY COOKBOOK 2022 YOU GOT THIS! FOR LOADS MORE RECIPES, SHOPPING TIPS AND EATING OUT GUIDES VISIT VEGANUARY.COM
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