If you’re stuck for ideas about what to cook for the vegan in your life this Christmas, this recipe for banana blossom ‘fishless’ cake with tartar sauce could be a perfect fit! It is brought to you by the amazing Tony Keogh, head chef of the popular Cornucopia restaurant. Read on to learn more. This recipe appears in our Winter 2018/19 issue – click here to find your local stockist, or here to subscribe to the magazine.
‘Tis the season to be jolly … and we’re getting into the spirit here at Positive Life Magazine with this roundup of amazing events, products, services and news to celebrate during this festive month of December! Read on, enjoy, and most importantly, have a very merry Christmas.
The Planted Bean is an up-and-coming café and food business situated on Baggot Road in Dublin 7. It offers a wide range of both savoury and sweet plant-based food options, all of which are made without oil, refined sugars or processed ingredients. The promotion of excellent health is central to the business’ ethos – founder Kevin Odgers says he would never offer anything to a customer that he would not give to his own children. Read on to learn more!
Planting Seeds of Health
by Aisling Cronin
The Planted Bean is an up-and-coming café and food business situated on Baggot Road in Dublin 7. It offers a wide range of both savoury and sweet plant-based food options, all of which are made without oil, refined sugars or processed ingredients. Founder and head chef Kevin Odgers is passionate about the quality of his food. When I visited the Planted Bean recently, he said he would never offer anything to a customer that he wouldn’t give to his own children.
When asked what inspired him to set up the business, he replied with just one word. ‘Cancer.’ Prior to being diagnosed with skin cancer a few years ago, Kevin had spent 22 years as a chef. The diagnosis prompted him to evaluate how his food choices could assist his recovery. He is also passionate about advocating for animals through his work, by showing customers that plant-based foods can be extremely tasty and satisfying.
The café first opened its doors in December 2017, but it has already attracted a significant fanbase. When I was there, the space – small as it is – was constantly busy, with a steady stream of customers coming in and out to collect a quick snack or cup of coffee. I tried their Mexican Quinoa Burger, which was both incredibly indulgent and healthy: a rare feat! Other savoury options available on the day included vegan sushi, Grain Buddha Bowls (consisting of broccoli, kale, red quinoa, red cabbage, beetroot hummus, spicy chickpeas and cherry tomatoes) and a scrumptious-looking chickpea wrap.
I can highly recommend The Planted Bean’s desserts too. I took home their raw Snickers bar and their brownie – both of which were affordable and tasty. I was also highly impressed by the quality of their coffee. I took it with oat milk, which lent the coffee a delicious creamy flavour. The café also serves soya and almond milk.
The Planted Bean’s menu changes every week. Changes are announced on their Facebook page. It is open each Friday and Saturday from 11 a.m. to 5 p.m., so make sure you check it out during one of these beautiful summer weekends.
We are seriously impressed by the work of Georgie Young, a blogger who specialises in paleo cooking, nutrition and health. She is the founder and editor of Primal Eye, the UK’s first online independent magazine dedicated to the paleo lifestyle. Her recipes are incredible. She has even created a recipe for raw vegan Creme Egg-style slices – we certainly like the sound of those! To learn more about her work, read on.
Paleo food and paleo living in general have become hot topics in recent years. The basic philosophy behind a paleo diet is that it should mimic the diets of our ancient ancestors as closely as possible. In a paleo diet, a high emphasis is placed on cutting out highly processed grains and junk foods, in favour of fresh, natural, unprocessed ingredients. One British blogger called Georgie Young is particularly passionate about promoting the many health benefits of this lifestyle. On her website (Greens of the Stone Age) she says, “Having been Paleo for around 5 years, cooking has become a huge passion of mine. I love sharing my passion for cooking, ‘paleofying’ food, and exploring veganism within the Paleo diet, and along the way, I have helped many friends to take a more holistic approach to their hectic lifestyles.”
Georgie’s work has been featured in a wide range of cooking and lifestyle publications, including Pop Sugar, Womens’ Health, Free-From Heaven, Vegan Food Online, Crobar and Vivo Life.
Thanks to her dedication, Primal Eye – the online magazine she founded and edited – has become one of the UK’s foremost sources of information for all things paleo-related. She has a positive attitude towards everything she does, and is determined to share her knowledge in a generous, uplifting way that empowers people to take control of their own health. “I’m a lover and a fighter, I don’t like to give up, and I love a challenge,” she explains. “I tend to want to do everything and anything, which means I ultimately never become an expert at anything, but it does mean that I have a lot of fun doing so and I think that is ultimately what life is all about.”
We wanted to highlight a few of Georgie’s amazingly inventive recipes here. They look truly mouth-watering, and we can’t wait to try them out!
Raw Vegan Creme Egg Slices (Paleo, Gluten-Free)
These Raw Vegan Creme Egg Slices are a fun play on the much-loved traditional Easter snack, the Creme Egg. They consist of four layers: raw shortbread topped with vanilla creme, turmeric creme, and yummy dark raw chocolate.
The link to this recipe is available here.
Fermented Unicorn Zebra Cheesecake (Gluten-Free, Paleo, Raw Vegan)
No, your eyes do not deceive you – it really is possible to make a raw, fermented cake that both looks and tastes incredible! This beauty is a real feast for both the eyes and the tastebuds. As Georgie put it, “sometimes I amaze myself with the insanity of my own creations. The other day I was thinking how much I’d like to make a fermented, probiotic-rich raw cheesecake and then I started to realise I hadn’t done anything other than basic marbling, so thought a zebra cheesecake would be even more fun. Then, of course, I always like to put a colourful spin on my work, and so the Fermented Unicorn Zebra Cheesecake was born.”
If you want to try your hand at making it, click here.
Sweet and Sour Jackfruit ‘Chicken’ (Vegan, Paleo, Gluten-Free)
In this recipe, Georgie produces her own unique twist on sweet and sour chicken using jackfruit: a type of chewy, “meaty”, pleasantly textured fruit which can be bought tinned in many Asian and speciality food shops. As always, healthy and natural ingredients are prioritised in this recipe. The jackfruit is naturally coloured with beetroot powder, sweetened with coconut sugar, and is free from meat, dairy, nuts, grains, and gluten. You can find it here.
Charcoal Waffle Cones (Paleo, Gluten-Free, Vegan)
Now here’s something we’ve never come across before: charcoal ice cream cones! Activated charcoal has become one of the latest, greatest trends in the fields of natural health and wellbeing. It is commonly used in natural teeth whitening products, as a gentler alternative to the harsh bleaches and chlorines that can be found in conventional whitening creams. However, we have never seen it used in an ice cream cone before! Georgie has managed to create a surprisingly tasty ice cream cone that – as usual – places natural, healthy ingredients to the fore. They are gluten, grain, and refined sugar free, and also contain a vegan egg substitute, so pretty much anyone can enjoy them. Click here to find out how you too can “reach a whole new level of Instagram hipster” with these charcoal cones, as Georgie describes it!
In the mood to try out an amazing plant-based foodie treat? If so, be sure to visit the pop-up Alpro Planquet experience at No. 57 South William Street this week – starting today, Tuesday April 24th and continuing until Monday April 30th. The Planquet will be open for business from 7 a.m. to 7 p.m. daily.
A ‘planquet’ is, quite simply, any meal that puts plants first: making veggies, fruits, whole grains, pulses, legumes, nuts and seeds the star of the show. This week’s Alpro Planquet pop-up is aimed at showing Dubliners just how good a plant-based banquet can be.
Dr. Wallace, who hails from Co. Louth, was pleased to contribute her skills and experience to ensuring this event would be a success. “I’m keen to show the world just how easy eating more plants can be, and I am thrilled to be partnering with a brand at the forefront of spreading this message,” she explained. “I am so excited to be involved in the first ever Irish Alpro Planquet and hope that by showing our guests how ultra-tasty and super simple plant-based meals can be, I can inspire them to eat more plants at home.”
The Planquet is open from 7 a.m. to 7 p.m. each day from Tuesday April 24th to Monday April 30th. A refreshing range of breakfasts, lunches and dinners will be served there. From 7 a.m. to 10 a.m., you can savour overnight oats, muesli or granola, together with Alpro’s range of plant-based drinks and alternatives to yogurt. From 12 p.m. to 2 p.m., why not pop in for lunch? Crisp salads, homemade veggie burgers and nourishing curries will be on offer at this time. From 4 p.m. to 7 p.m., it’s dinner time. The menu will include mushroom and tofu stroganoff served with garlic bread, yellow curry with just a hint of fennel, and spicy Mexican fajitas. Visitors will also be able to try Alpro’s new duo of ice-cold coffee drinks, Alpro Caffé as well as its creamy, light plant-based ice-cream. Who can say no to that?
The Alpro Planquet will be up and running at No. 57 South William Street from Tuesday, April 24 until Monday, April 30, 2018, from 7 a.m. to 7 p.m. each day. You can check out Alpro’s website here, while more information about Dr. Wallace can be found at her site, thefoodmedic.co.uk.
The clocks have moved forward, the temperatures are rising, and spring is making its presence felt. If you’re in the mood to try some delicious food or drink, practice the art of conscious dating, or even learn exciting new yoga techniques, this month’s edition of our Positive Vibes newsletter has got you covered. Read on to learn more about the best events, products and fun happenings we’ve picked out for you for this month. If you haven’t seen our Spring issue yet, fear not: it is available at stockists throughout the country. You can also subscribe here to get a copy delivered right to your door.
Holistic Speed Dating: Cultivate Heart-to-Heart Connections
This Friday the 6th of April, we are running a special Positive Nights speed dating event, where the emphasis will be placed on deeply honouring and respecting the person in front of you. At 7.30 p.m., we will gather at Yin and Tonic, the Elbowroom’s vibrant new space located at No. 32 North Brunswick Street, Dublin 7, for an evening of fun, conversation and conscious connection. Click on our Eventbrite link here to learn more and book your tickets.
Experiential Evening with Dawn Cartwight: Bringing Dating Back
We are thrilled to invite the renowned Tantra expert and teacher Dawn Cartwright back to Positive Nights on Wednesday the 25th of April at 7.30 p.m. The venue is to be confirmed. Dawn will discuss the ancient Tantric rituals – the Pancha Upacaras – that form the foundation of modern dating practices, and how we can bring the magic of these sacred rituals into our lives today. The Eventbrite link for this event is here.
Conscious Movement With Kitty Maguire
We highly recommend the work of Kitty Maguire, a yoga, dance and movement teacher with years of experience with instructing clients in modalities such as Pilates, Ballates, Barre, and her own unique style of Yocella: a type of yoga practice that is performed to the accompaniment of soothing cello music. Check out Kitty’s Facebook page to learn more about her regular courses, workshops, retreats and special events!
Warm Your Spirit With Chaga Tea
Chaga Tea is a unique type of tea widely renowned for its health benefits. Its flavour is similar to the earthy taste of coffee, but drinking Chaga Tea does not lead to the energy crash associated with coffee consumption. Chaga Tea Ireland founder Philip credits it for helping him to improve his health. He says: “I discovered Chaga after years of experimenting with different diets due to a Crohn’s condition. My first cup of Chaga had quite an impact. An hour later I felt energised yet calm, with a clarity similar to the effects of coffee, but without the buzz.”
The Planted Bean: An Amazing New Vegan Spot
If you’re looking for a cool spot to try out some delicious plant-based cuisine, look no further than The Planted Bean, located at No. 16 Baggot Road, Ashtown, Dublin 7. This wonderful coffee shop is owned by Kevin Odgers, and specialises in tasty vegan desserts free of refined sugar, as well as savoury vegan food options with an American twist. The picture above shows off their mouth-watering homemade Twix bars – we feel hungry just looking at them!
Open to the Summer Solstice With This Open Floor Retreat
As hints of summer’s arrival begin to creep into the air, what better way to celebrate than attending a heart-expanding dance and movement retreat for the Summer Solstice weekend? Dance teacher Carol McInerney is on hand to provide you with that magical experience with her special event, Solstice – Receiving the Light: an Open Floor residential dance retreat in Slí na Bande, Kilmurry, Co. Wicklow. The retreat will take place from June the 15th to the 17th 2018. For more information, click here or email Carol at email@example.com.
Looking for the perfect meal to celebrate the long-awaited arrival of spring? Tony Keogh of Cornucopia has got you covered. Below, we share his delicious recipe for leek and courgette barley cake, which features in our Spring 2018 issue.
By Tony Keogh
It’s time to shake off the winter coat – Spring has finally sprung. As the days get longer so too does the list of fresh ingredients on offer. The marriage of the passing winter and the awakening spring is celebrated in this dish. The coupling of beetroot with raspberry, just like the union of courgette and barley, bridge the merging of the seasons.
This dish is surprisingly easy to make. Please do not be put off by the list of ingredients. A bottle of raspberry vinegar or a pot of tahini are two ingredients that you will return to again and again. Metal rings can be purchased in any kitchen store or large supermarket.
The punchy salsa is very versatile and will find a comfortable home in many settings, from a sandwich filler to a salad dressing.
Leek and courgette barley cake in a beetroot tahini cream with pumpkin seed and pea salsa
For the cakes
375 grams barley
1350 ml stock
200 ml white wine
½ head (5 cloves) garlic finely minced
10 grams fresh thyme finely chopped
30 grams corn flour dissolved in 50 ml water
150 grams firm tofu
2 bay leaves
Little lemon juice
For the cream sauce
1 large onion finely diced
1 packet of vacuum packed beetroot
Pinch of chili flake
10 ml raspberry vinegar
500 ml stock
5 grams chopped fresh dill
50 ml apple juice
20 ml tahini
For the salsa
100 grams of pumpkin seeds, toasted Juice of one lemon
100 grams frozen peas, thawed 4 scallions finely chopped
5 grams of freshly chopped mint 15 ml white wine or cider vinegar
Seasoning 10 ml apple juice
Start with the cakes; rinse the barley and add it to a medium heavy based pot, along with the wine, the stock, the bay leaves and the thyme. Bring this to a boil for about 10 minutes and then lower the heat and leave it to simmer for a further 40 minutes.
Quarter the leek lengthways and slice it thinly. Sauté it in a small sauce pan in a little oil until it becomes translucent and soft. Quarter the courgette lengthways and slice it into little quarter moons. Fry these off in a little oil in a medium frying pan and set them aside with the leek.
In a blender, puree the tofu, cornflour mixture and mustard. When the barley is tender, fold the tofu mixture through it. Season it to taste with salt, lemon and black pepper. Remove the bay leaves.
Line an oven tray with parchment paper. Using a metal ring or a large scone cutter, shape mounds of the barley mixture onto the parchment into around 8 large discs – they will hold their shape.
Bake these in pre-heated oven at 200 degrees for around 20 minutes.
To make the sauce; sauté the diced onion in a little oil until soft. Add it to a blender along with the beetroot, chili flakes, raspberry vinegar, stock, dill, apple and tahini. Blend the sauce until it is velvety smooth. If the sauce is grainy it can be passed through a sieve, if it is too thick add a little water to thin it out.
To make the salsa; roughly pulse all the ingredients together in a food processor. Do not over blend – you want to maintain a rough texture.
Flood a serving plate with a little sauce, top with a cake and top the cake with a dollop of salsa.
Veginity is a Plant Based food truck located in Richmond place South in portobello. A lane way off Richmond street South. They have a brand new menu and are available every Fridays and Saturdays.
This weekend they are having a delicious African Vegan Menu!
Here are some of the wonderful reviews:
“Lovely small vegan restaurant; they have a different menu every week according to the fresh vegetable they find in the market. We had roasted aubergine with mint dressing as starter and butternut squash and chickpeas tagine with couscous as main. Really good! The owners are also very friendly! They just got two new clients!”
Vanessa Boschetti, Facebook
“A hidden gem and must-visit for everyone! Non-vegans should go to find out what they’re missing. Cute venue too, feels very homely and has a secret pop-up feel. World-class food, and the guys are lovely. Lovely end to our Dublin city break x”
Andrew Gough, Facebook
Go to their Facebook page for more info!
Cornucopia recently celebrated 30 years of amazing food! The party was this past Sunday but we are sure it will continue for the rest of October! Here’s a delicious recipe from James DeBurca, Vegan Chef at Cornucopia.
Miso is one of my all time favourite fermented foods. It is made from a combination of cooked beans, grains, salt and koji that have been aged in wooden casks for six to twenty-four months until they have turned to a smooth paste. It can vary from a dark brown to a lighter whiter paste depending on the beans and grains that have been used. The dark brown misos are the saltiest and heaviest while the whiter coloured ones are a little sweeter and lighter. Miso can be added to many savoury foods such as soups, sauces and stews due to its salty and flavour enhancing properties.
With a little more practice you can even use it in desserts as sweet and salty is an amazing flavour combination. This recipe calls for barley miso. I associate this type of miso with the darker days and colder weather that comes with autumn when I crave more warming foods. Use the stock recipe as a base and try it with different types of miso over the seasons. Adjust the vegetables and grains as the seasons dictate and add a little protein for a more filling broth. This broth recipe can be used as a base while experimenting with the filling ingredients to accommodate what you have at hand and what may be lost at the back of your fridge or cupboard.
Ingredients for the stock:
15mls (1 tablespoon) rapeseed oil
150g onion (1 medium onion)
120g carrot (1 medium carrot)
80g celery (1 medium celery stick)
20g ginger (small thumb-sized piece)
50g garlic (4 to 5 cloves)
1 teaspoon sea salt
5g dried shitake mushrooms (about 3 mushrooms)
10g dried kombu seaweed
2 litres of water
4 tablespoons barley miso
Ingredients for the soup:
250g red peppers (2 medium peppers)
15ml lemon juice
300g sprouting broccoli
100g whole spelt grain
30ml rapeseed oil
Method for the broth:
1 – Boil one litre of water and soak the shitake mushrooms and dried kombu while you prepare the rest of the broth.
2 – Peel the onion and roughly chop it, along with the carrot, celery, ginger, garlic and salt. Heat the 15ml of rapeseed oil in a medium saucepan then add the chopped vegetables to sauté gently over a medium heat. Cover the saucepan with a lid, reduce the heat and cook for ten minutes, stirring occasionally.
3 – After ten minutes, add the soaked mushrooms and kombu along with the water in which they soaked. Bring the stock to a boil then simmer for another fifteen minutes. Now the stock is ready and you will need to remove it from the heat. Strain it through a sieve, preserving the stock water and discarding the cooked vegetables and seaweed. Finish the stock by dissolving the four tablespoons of miso into the stock water. Now you have a basic miso broth.
4 – Place the broth over a very low heat to keep it warmed while you finish preparing the rest of the ingredients. Start by rinsing the spelt under cold water then placing it into a small saucepan and covering with about 600ml of water. Place the saucepan onto a high heat and bring it to the boil. Reduce the heat, cover with a lid and simmer the spelt for about 30 to 35 minutes until it has
softened and cooked thoroughly. Once cooked, strain the water from the spelt and set the cooked spelt aside until needed.
5 – While the spelt is cooking the vegetables can be roasted. Heat your oven to 180c. Prepare the red peppers by halving the peppers and removing the seeds and stalk. Slice the peppers into long thin strips and mix them with 15ml of the rapeseed oil. Place the oiled pepper strips onto a roasting tray and into the pre-heated oven to roast for 15 to 20 minutes. Top, tail and peel the carrots then roughly chop them into bite sized pieces. Coat them with the 15ml of lemon juice and remaining 15mls of rapeseed oil and place them onto a roasting tray. Cover the roasting tray with tinfoil to help the carrots to cook. The carrots will need to be roasted for 25 to 30 minutes but the tinfoil will need to be removed after 15 minutes
cooking to allow the carrots to caramelise lightly for the final 15 or so minutes of roasting. Once the pepper and carrots are cooked they can be removed from the oven and set aside until needed.
6 – Prepare the broccoli by removing some of the tough parts of the stalk then chopping the remaining broccoli florets into medium pieces. It is best to cook the broccoli just before serving. It can be cooked by steaming or blanching the broccoli briefly for two minutes.
Method for assembling the soup
Once all the ingredients are ready, assemble the soup by
ensuring the miso broth is warmed. Divide the cooked red
peppers, carrots, spelt and broccoli into four bowls and pour the
miso broth over each one and serve.