The Grammatical Nerd • August 14, 2021 Making a vegan dal makhani I spent my day making a vegan dal makhani, using food science-based techniques. The process involved nostalgia, a lot of mincing, and coffee filters
The Vegan Review • July 18, 2021 Sauce Stache’s Mark Thompson: ‘I feel like a methylcellulose dealer’ Ahead of the launch of his first book, Sauce Stache’s Mark Thompson talks imposter syndrome, Gaz Oakley, and the love story that sparked his YouTube channel.
The Vegan Review • June 23, 2021 THIS Isn't Chicken Skewers review: vegan BBQ gets a makeover We reviewed THIS Isn’t Chicken Skewers in its two flavours, Sticky BBQ and Lemon and Herb, for flavour and texture. Here’s what we thought.
The Vegan Review • June 12, 2021 What’s the best barista milk in the UK? We tested 12 in 3 ways to find out We took 12 of the best barista milks in the UK market and tested them in various ways to see which would win the ultimate barista milk showdown.
The Vegan Review • May 2, 2021 Plant Science: the challenges of making vegan brown butter Why can’t vegan butter brown? Plant-based alternatives need a few key components, and some brands have unlocked the trick.
The Vegan Review • April 19, 2021 Blending alt-milks: mixing milkadamia and Sproud for the best barista milk If you’re not blending your plant-based milk, you’re missing a trick. The barista versions from milkadamia and Sproud will change how you drink coffee.
The Vegan Review • April 4, 2021 Making a better vegan milk chocolate Vegan milk chocolate manufacturers explain the challenges of creating a plant-based dairy bar, the ingredients used and why they’re more expensive.
The Vegan Review • March 17, 2021 A vegan guide to swapping out dairy from your Indian food pantry Indian cuisine is heavy on dairy, but if you’re vegan, here are the best ways to swap the ghee, yoghurt and other dairy products in your food. Indian food can be notoriously hard to master, especially if you aren’t native to the country. The sheer...
The Vegan Review • March 13, 2021 Dotsie Bausch wants to make the LA 2028 Olympics plant-based The Olympic medallist and star of Personal Gold and The Game Changers talks dairy-free alliance Switch4Good and making the LA 2028 Games vegan.
The Vegan Review • March 1, 2021 Vegan roasted red pepper and cashew cream orecchiette The sweetness of red bell peppers meets the creaminess of cashews to make a silky, cheesy and downright delicious vegan complement to pasta.
The Vegan Review • December 28, 2020 Bon Appétit’s vegan host Chrissy Tracey: ‘Diversity can never be an overcorrection’ Chrissy Tracey, Bon Appétit’s first vegan chef, on the magazine’s racism controversy, cooking without measurements and food media’s biggest issue.
The Vegan Review • November 27, 2020 What my week in Sri Lanka taught me about veganism As a new vegan, travelling to a South Asian country was daunting. I knew I’d mess up my newfound veganism, but Sri Lanka surprised me.
New Food Magazine • October 21, 2020 The morning after With low-ABV culture on the rise, hangover-free ‘alcosynth’ could be a game-changer. Meanwhile, a long-neglected industry is getting a shot at redemption.
The Vegan Review • August 22, 2020 What's the best oat milk in the UK? We tested 6 in 6 ways to find out We took the best oat milks in the UK market and tested them with various recipes to see which would win the ultimate oat milk showdown. The last year has seen a global uprising in dairy alternatives. We’ve seen new varieties of plant-based milks, a...
The Vegan Review • August 22, 2020 The Ultimate Oat Milk Showdown Testing six the best oat milks in the UK market in six different ways to see who would win the ultimate oat milk showdown.
The Vegan Review • August 8, 2020 Buzzfeed’s Merle O’Neal: ‘The intention behind veganism is more important than the label’ Goodful producer and vegan influencer Merle O’Neal on cheese, working at Buzzfeed, vegan extremism, and having mental breakdowns about climate change.
Observer • June 14, 2020 The European Space Agency Is Helping Artists Create a Gallery on the Moon German artist Sarah Bovelett, collaborating with her friend Maria Beaumaster, has created one of 100 works that will be part of the Moon Gallery, an international collection of art that is being sent to be exhibited on the moon.
The Vegan Review • June 7, 2020 Plant-Based Milk Surcharges: Enough Is Enough An increasing number of people are embracing dairy alternatives. And an increasing number of cafes are introducing new options for them. The problem, however, is that people have to pay an added price for them. It’s time to stop.
Carrot Magazine • April 13, 2020 The show must go on: The obsession with music biopics Box office success and universal popularity make biographical films about musicians a fascinating prospect for Hollywood, with a host of music biopics in development.
Carrot Magazine • January 31, 2020 I tried Veganuary. I failed. I'm going vegan. After a record campaign, Veganuary is coming to an end. Going vegan for a month was easier than I anticipated, albeit with some failures. Here’s why I’m continuing down this path.
