V Is for Vegan: A New Cookbook That Explodes With Colour and Energy
The newly released V Is for Vegan is the perfect cookbook for both life-long vegans and those going meat-free for the first time. It has over 120 delicious recipes from all around the globe and is bursting with colour and energy.
And the best bit: we have a copy to give away.
Author Kerstin Rodgers, also known as blogger MsMarmiteLover, is well known for championing vegan eating in the UK foodie scene. Her underground supper club was a pioneering establishment in the UK, and she’s a regular on TV and radio, including a recent appearance on BBC2’s Food & Drink with Michel Roux Jr. She’s even won an award from The Guild of Food Writers. In V is for Vegan, she applies her expertise to make sure that adventurous vegans have plenty of new dishes to try!
See what we mean with this recipe for her Black and Green Cheesecake.
Black and Green Cheesecake with Bengali Lime and Avocado
Photography in book by Jan Baldwin
Oil spray, for greasing
For the crust:
150 g Oreo cookies, finely ground
3 Tbsp coconut milk
For the filling:
150 g cashew nuts, soaked in water for 2-4 hours, then drained
2 small avocados, peeled and stoned
1/2 tsp sea salt
1 tsp vanilla paste or 1 vanilla pod, split lengthways
100 ml agave nectar
Juice of 2 lemons
100 ml coconut oil
Juice of 5 limes, plus the pared zest of 1 for the top (optional)
Slices of kiwi fruit, for the top (optional)
- Preheat the oven to 180°/gas mark 4 and lightly spray an 18-cm loose-bottomed cake tin with oil spray.
- In a mixing bowl, combine the ground Oreos and coconut milk. Press the mixture into the bottom of the cake tin. Chill in the fridge for about 30 minutes.
- Put all the ingredients except the lime zest and kiwi fruit into a powerful blender. Process until smooth. Then take the cheesecake base from the fridge and ladle in the green filling.
- Decorate with curls of pared lime zest, or with overlapping layers of kiwi fruit slices, or both. Chill in the fridge for 2 hours before serving.
Serves 6 to 8