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Stir it up magazine NovDec 2017

36 NOV/DEC 2017 THE MELTING POT the Pulse The UK has seen a dramatic increase in the number of people choosing to follow a vegan diet. There are now over half a million vegans – a rise of 360% in the last 10 years – plus a further three million vegetarians (5.7% of the population). In addition there is a growing number of people identifying as “flexitarians”, who choose to eat mainly – but not exclusively - vegetarian food. Jean-Christian Jury author of ‘Vegan: The Cookbook’ (published by Phaidon, £29.95) As a vegan, pulses are often the best alternative protein for replacing meat. When not overcooked and because of their high levels of fibre, pulses keep a good texture. This combination of protein and fibre also keeps you fuller for longer and their complex carbohydrates help you retain high energy levels (unlike sugar). I use the full range of lentils and all sorts of beans in my cooking to create recipes like plant-based ‘bolognese’ or ‘burgers’. I think pulses are best used as a standalone ingredient: in a chickpea curry, quinoa mathrooba or Karachi dumplings. Recently I’ve started using more fresh roots like ginger and galangal (turmeric) in my cooking. When cooked in a curry, these roots lose many of their nutritious properties leaving us only with a delicious flavour, but not using the full root. To remedy this, I’ve started cold-press juicing the roots and once my curry is cooked, I remove the pot from the stove, leave to cool for 4-5 minutes and add the 2-3 tbsp of ginger or galangal juice into the mix. The scent and flavour is absolutely amazing and my body benefits from all the great properties of the roots. Chef Day Radley www.vegan chefday.com Pulses are an excellent source of protein but sprouting them brings them to a whole new level. Sprouting is easy to do and can turn a cheap ingredient into a protein powerhouse as they are much easier to digest and therefore the protein is more accessible. This cheap ingredient can, once sprouted, elevate any This has, in part, been attributed to the rise of ethical and sustainable living, particularly amongst Millennials and Generation X, who are passionate about playing their part to help improve the planet (some organisations estimate the livestock sector could be responsible for as much as 51% of global greenhouse gas emissions). Catering for this significant – and growing – number of people is crucial to operators in all sectors of foodservice, and, with pulses providing a fantastic source of protein, we asked seven knowledgable chefs and industry experts to put forward their creative culinary suggestions for vegan menu options. Pulses o f fer a wide rang e of ways t o be c ooked and enjoyed: such as vegetable bakes, chickpea cu rries or even burgers! Feel Whether it is for breakfast, afternoon tea or their evening meal their (vegan) food experience deserves to be of the same standard as that of the other guests. Beluga lentil salad with algae bacon and Mozzarisella Soft tacos with roasted cauliflower, pumpkin sauce and avocado


Stir it up magazine NovDec 2017
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