Currently Browsing: jvs 638 articles
Could a tax on meat help us save the planet?
One of the best ways of tackling climate change and feeding the growing world population is also one of the simplest. Written by Simon Fairlie for the Guardian. Aday would come, Percy Shelley predicted in 1813, when “the monopolising eater of animal flesh would no longer destroy his constitution by eating an acre at a meal”. […]
Is any meat today kosher? asks Rabbi David Rosen, Times of Israel
When I served on the Cape Beth Din in South Africa, I had to join my colleagues in visiting the slaughterhouses and checking up on the shochtim. The kosher slaughterhouse in Cape Town was part of a general slaughterhouse complex enabling me to view the process of killing animals in both places. What I saw […]
JVS’ 52nd AGM with guest speaker Ori Shavit, 30th April 2017
This is your chance to hear about our recent activities and future plans. Our guest speaker this year is Ori Shavit. Ori is an Israeli food writer, food critic and leading promoter of the Israeli vegan cuisine and vegan culture, animal liberation and green lifestyle. She publishes recipes on her blog vegansontop.com, which has twice won […]
Aubergine with cashew pesto and sweet tomato tabouleh
This simple, tasty bake takes no effort whatsoever and is a complete meal, with the cashews adding great protein to this dish. Recipe from Honestly Healthy: Eat With Your Body in Mind, The Alkaline Way by Natasha Corrett and Vicki Edgson. Photography by Lisa Lindner. Published in hardback by Jacqui Small. Available now in full […]
Chocolate truffles
‘My truffles – or ‘ruffles’ as they are known by the children – are easy-on-the-eye balls of delight that literally take minutes to make. Dairy-free, gluten-free, and free from refined sugar, they’re packed full of good things like nuts, cacao and coconut oil. And best of all, they taste utterly divine. Seriously, seriously delicious.’ This […]
Potato and Aubergine Curry
This curry base can be used with your preferred combination of veggies, my favourite is Potato and Aubergine so I’ve written the recipe out for this. Author: Dan Jacobs
Aubergine Mango Salad with Spicy Roasted Chickpeas
This vegan aubergine (eggplant in the US) and mango salad was inspired by both Yotam Ottolenghi’ s Soba noodles with aubergine and mango (from Plenty) and Smitten Kitchen’s Carrot Salad With Crisped Chickpeas. Roasted chickpeas make a delicious snack on their own and add a bit of crisp (and spice) to this salad. Feel free […]
Tahini & Lime Greens with Cinnamon Sweet Potato Mash
Tahini and fresh lime juice take basic greens to a new level, creating a stunning dish, with minimal effort. Enjoy with a bowl of cinnamon speckled sweet potato mash. By Lara Smallman
Yellow Cous Cous with Saffron, Turmeric & Almonds
At its finest, couscous should be a tender, fluffy, delicate affair – light grains of rolled wheat steamed and seasoned with whatever you fancy. This version is hand-rubbed with saffron and turmeric, studded with almonds and sultanas and feathered with spring onions. Author: From ‘Near & Far: Recipes inspired by home and travel’ by Heidi […]
Yellow cous cous with saffron, turmeric & almonds
Author: From ‘Near & Far: Recipes inspired by home and travel’ by Heidi Swanson [Hardie Grant, £20.00] Serves: 4 – 6 At its finest, couscous should be a tender, fluffy, delicate affair – light grains of rolled wheat steamed and seasoned with whatever you fancy. This version is hand-rubbed with saffron and turmeric, studded with […]