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Recipe Authors

  • Chrissie’s Greedy Gob

    Chrissie loves food and loves animals, and never wants to combine the two. Despite dietary differences, one thing is agreed – no dinner guest leaves her house dissatisfied…or without a full tummy. She shares her culinary adventures as she finds exciting new dishes, snacks, cakes and as she stuffs her gob at the occasional restaurant. Chrissie shows that eating vegan does NOT mean missing out!

    This is a completely inclusive forum where anyone, not just vegans, are welcome to check out recipes, ask questions and maybe learn something about veganism. Whether you have veggie or vegan friends who you want to surprise or impress with some considerate cooking or if you are just interested in tasty food, check out Chrissie’s gob for a greedy guide to compassionate food!

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  • Christine Bailey

    Christine is an award winning degree qualified Functional Nutritionist, Chef and Author with over 18 years of experience in the health and food industry. Winner of Coeliac UK Chef of the Year award Christine is well known for her expertise in developing healthy foods, products and recipes focused on health and fitness. With a passion for creating delicious nourishing recipes Christine has a reputation for transforming people’s health and love of real food. As well as seeing clients in Harley Street, London, running cookery days and writing for national press, Christine works with publishers, fitness and sports companies, food and health companies providing nutritional expertise, recipe support and product development advice. Christine is an inspiring nutritional chef well known for her engaging style and enthusiasm.

    Christine makes regular appearances in the media – TV, radio, BBC The Truth About Sugar, BBC The Truth About Stress, Sky News and BBC radio among others. She is also a writer for many national magazines and newspapers and is sought after for her expertise.

    Christine is the author of numerous health and recipe books including her popular GO LEAN VEGAN diet and nutrition book, The Raw Food Diet, Eat to Get Younger, The Juice Diet Book and the Gut Health Diet. Christine regularly runs free LIVE cookalongs via facebook LIVE https://www.facebook.com/christinebaileykitchen/. Her website has an array of healthy recipes and nutritional features based on functional medicine.

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  • Clea Grady

    Clea is very much the ‘home cook’. Her kitchen is her haven and she loves cooking for friends and family whenever she can. The recipes she shares tend to be quick, filling and really tasty. She recommends a bit of kitchen dancing for extra flavour 🙂

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  • Clearspring

    Clearspring is a family-owned business and for over 25 years has been committed to pioneering authentic, vegan Japanese specialities and organic fine foods.

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  • Club Mexicana

    We make sensational vegan Mexican food packed full of crazy-good fillings, homemade sauces and toppings.

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  • Colleen Patrick-Goudreau

    A recognized expert and thought leader on all aspects of living vegan, Colleen Patrick-Goudreau is an award-winning author of seven books, including the bestselling The Joy of Vegan Baking, The Vegan Table, Color Me Vegan, Vegan’s Daily Companion, On Being Vegan, and The 30-Day Vegan Challenge. She is an acclaimed speaker and a multimedia host, beloved for her entertaining and informative videos and her inspiring podcast, “Food for Thought,” which was voted Favorite Podcast by VegNews magazine readers. Colleen is a regular contributor to National Public Radio.

    Colleen has appeared on national and regional TV programs, including the Food Network, CBS, PBS, and FOX. Interviews with her have been featured on NPR, U.S. News and World Report, The Chicago Tribune, The Miami Times, Pacifica Radio, Rodale News, and in countless blogs and podcasts. Her recipes have been featured on Oprah.com and Epicurious.com. She lives in Oakland, CA with her husband and two cats, Charlie and Michiko.

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  • Dan and Annie Shannon

    Dan and Annie Shannon live in Brooklyn, New York.

    Annie has worked at the animal advocacy organization In Defense of Animals and as the Fashion Industry Liaison for the Humane Society of the United States. She does most of the cooking.

    Dan was previously the Director of Youth Outreach & Campaigns for PETA and is now a Senior Strategist for the social movement strategy consulting company Purpose. He does the dishes.

    Dan and Annie Shannon are authors of VegNews Magazine’s Cookbook of the Year for 2013 Betty Goes Vegan and the upcoming Mastering the Art of Vegan Cooking coming out in May 2015. Both published by Grand Central – Hachette.

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  • David and Charlotte Bailey

    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.”

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  • Demuths Cookery School

    Demuths Cookery School is run by one of the UK’s leading vegetarian chefs Rachel Demuth, who owned the award-winning Demuths Restaurant for 26 years.

    She is joined by a team of experienced chef tutors who teach an exciting and varied selection of vegetarian courses for all abilities from beginner to accomplished cook.

    Based in the centre of Bath in a beautiful Georgian Building, Demuths offers diploma courses, weekend, day courses, master classes, half-day and evening sessions, and talks and supperclubs.

    Best of all, Demuths brings together like-minded people to create beautiful dishes using delicious seasonal produce.

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  • Edward Daniel

    Edward Daniel is a vegan chef, presenter and media solicitor. He blogs at www.ethivegan.com and as a former Chair of The Vegan Society he is a passionate advocate for veganism and gives talks on veganism around the world.

    Edward’s first book, “Essence: The Beginner’s Guide to Veganism”, is an exquisitely illustrated, evocative guide on “Why Go Vegan”. This book is as much about changing your lifestyle as it is about changing the way that you eat.

    Edward offers nutritious mouthwatering recipes that include Fig and Apple Stew, Cauliflower Potato Curry, Pomegranate Lentil Burgers and Scrumptious Blackberry Trifle.

    Isn’t it time to invest in your future?

    The book is only available on Edward’s website.

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  • Emma Fry

    I have been vegan for five years and a vegan business owner for two, two of the best decisions I have ever made! I was vegetarian for many years and after just over ten years working as a Tour Leader in Latin America, Europe and northern Africa I created Veganbnb Travel.

    I help people who live a healthy compassionate lifestyle have lovely holidays in Guatemala and Spain!

    I promote the availability of a lifestyle in which animals and the environment are not exploited, through my business I’m able to show that making the decision to live a healthier, more compassionate lifestyle is not only accessible to everyone, it’s uncomplicated, fun and you’ll feel great!

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  • Ethics And Antics

    The VGang Cookbook is filled with 37 simple, delicious vegan and gluten-free recipes! We have dips, sauces, mains, snacks, desserts and drinks all covered. #cookwithvgang

    Ethics and Antics proudly present our first vegan cookbook. Millee Johnson and Timothy Shieff got together with La Verita Studios creative director Robbie Lockie to produce the first in a series of books.

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  • Exceedingly Vegan

    The aim of Exceedingly Vegan is to be inclusive; food is about enjoyment and sharing. I want everyone to sit together at a table and enjoy amazing food.

    — Exceedingly Vegan

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  • Figs & Fennel

    I’m Ruth and I live in Brighton, UK. Cooking and writing (still editing that first novel) are two of my favourite things. I am passionate about creating exciting, satisfying and (mostly) healthy food to share with friends and family. On this blog I will post recipes, all beautifully photographed by my husband Simon Colmer. All the recipes are vegetarian, many are vegan. I am neither. However, given the totally unsustainable reliance human beings have on production and consumption of animal products combined with my ethos that meat is unnecessary for creating exciting and satisfying food, I maintain a predominantly vegetarian diet.

    We have an allotment and by some miracle given that we do not put in anywhere near the hours that we should, it still produces providing a modest flow of seasonal and fresh fruit and veg to our kitchen which I make use of in the recipes I create. My travels for work and pleasure have opened my eyes to new flavours and techniques and are a constant influence on my cooking. In addition I am wheat intolerant and so I cook gluten free.

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  • Flora Freedom

    Flora Freedom is a great tasting dairy free spread that contains no ingredients of animal origin and contains 60% less saturated fat than butter. It is certified by The Vegan Society, making it a good choice for those who favour a plant-based diet.

    By carefully selecting and blending our fats and plant oils, Flora Freedom spread is a great tasting dairy free alternative to butter. Enjoy dairy free Flora Freedom spread on your sandwiches or in baking to create delicious dairy free cakes.

    • Dairy Free
    • Vegan and Vegetarian society approved
    • 100% oils in Flora Freedom are from plants
    • 60% less saturated fat than butter*
    • Free from artificial preservatives, colours and flavours
    • Suitable for spreading, cooking and baking

    Ingredients: Vegetable oils in varying proportions (60%) (rapeseed, palm^), water, salt (0.9%), emulsifiers (mono- and diglycerides of fatty acids, sunflower lecithin), citric acid, natural flavouring, vitamins A and D, colour (carotenes).

    *Flora Dairy Free Freedom is 60% lower in saturated fat than butter. Reducing consumption of saturated fat contributes to the maintenance of normal blood cholesterol levels. ^Unilever is committed to sourcing sustainable palm oil

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  • Food Rhino

    No nonsense Plant-based/Vegan recipes, all developed by myself. I use oil but you don’t have to. Instagram @thefoodrhino

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  • Fran Costigan

    New York City based pastry chef, culinary instructor and author Fran Costigan is internationally renowned as the authority on vegan desserts. But don’t let the label mislead you; while her sweets are absent of dairy, eggs and cholesterol, they prove no less memorable than the best classically made treats.

    Trained at the New York Restaurant School and Natural Gourmet Institute, Fran was a chef in both traditional and vegan pastry kitchens before moving into teaching over 20 years ago.

    A lifelong chocoholic and long time vegan, Fran’s latest book, Vegan Chocolate: Unapologetically Luscious and Decadent Dairy Free Desserts, (Running Press 2013) is for all who madly, deeply love chocolate desserts, whether or not dietary  considerations are an issue. Her previous cookbook, More Great Good Dairy-Free Desserts Naturally (Book Publishing Company 2006) is the basis of the Costigan Vegan Baking Boot Camp Intensive®
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  • Fry's Family Foods

    From small innovative beginnings in the Fry’s Family kitchen, Fry’s has become an international success. In an effort to seek vegetarian varieties Wally and Debbie Fry, both committed vegetarians, began making protein alternatives or meat analogues for their own consumption.

    In 1992, just one year later, these ideas formed the canvas for innovative discovery which led to the establishment of Fry Group Foods. Fry Group Foods is still owned and run, passionately, by the Fry’s Family and has grown in product and stature to where it is today.

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