The Fresh Vegan Kitchen features irresistible vegan food from award-winning vegan street food pioneers, David and Charlotte Bailey of Wholefood Heaven.
David and Charlotte Bailey have taken the street market scene by storm with their vibrant, healthy vegetarian and vegan cuisine. Their food is not about what’s missing – it’s about maximizing the potential and flavour of plant-based ingredients.
Discover enticing egg- and dairy-free dishes from regions with a long tradition of vegetarian eating, such as Asia and India, as well as innovative twists on Spanish tapas, Middle Eastern mezze, Chinese dim sum and more.
From big breakfasts to light salads and comforting mains to low-sugar sweet treats, The Fresh Vegan Kitchen is a glorious collection of exciting, satisfying recipes that taste terrific.
“In 2009, we started our own business, Wholefood Heaven and quickly became increasingly involved in the vibrant street food scene, taking our healthy and high quality food to the masses via a beautifully converted Citroen H van. We scooped the award for Best Main Dish at the British Street Food Awards and have also recently featured in River Cottage Veg with Hugh Fearnley-Whittingstall, the Travel Channel’s Street Eats and in the well-received documentary Planeat.”
Proof that simple sometimes really is best, this tomato salsa (also known as pico de gallo) is practically a mandatory accompaniment to any Mexican dish. As with guacamole, we love it as a dip, but it also works brilliantly as a side dish – its lime freshness enlivens all it accompanies!
This sweet, creamy curry is just one of those things you sometimes crave, and although it’s often made with yogurt or cream, our mix of cashew nuts and coconut milk give it the same level of comforting creaminess. Snuggle up in front of a movie and serve with chapattis and basmati rice for a real treat. We also love to eat our curries with a chutney or pickle, so try that, too.
...with tartare sauce and mushy peas.
Oh, this is a lovely treat! We’re suckers for anything battered once in a while and this really hits the spot. The tofu is a wonderful substitute in this classic British dish and the nori really adds the taste of the sea. Served with chunky chips, piquant tartare sauce to liven it up and a healthy dose of mushy peas, this is a dish to treasure. Serve, of course, with cheap malt vinegar.
These crescent-shaped dumplings are one of our all-time favourites. They’re called ‘pot stickers’ in North America, because the traditional and best method of cooking them results in them sticking to the bottom of the pan. Don’t worry: they’re easy to remove with a spatula, and this technique will give you a wonderful juxtaposition of crispiness on the bottom with fluffiness on the top. You’ll find the skins in the freezer section of Asian supermarkets, but do make sure they’re vegan because not all varieties are.