In her book, Veganish, the anti-poverty campaigner wrote: ‘You don’t have to be vegan every day, but every single day you are, you save on average one animal, 40 pounds of grain, 1100 gallons of water, and 30 square feet of forest. Together, our one days can add up to a massive change. For us, for animal welfare, and for the planet.’ This blog is free to those who need it, and always will be, but it does of course incur costs to run and keep it running. If you use it and benefit, enjoy it, and would like to keep it going, please consider popping something in the tip jar, and thankyou. Pour the mixture into your loaf tin or muffin tins, dust with flour, and bake for an hour in the centre of the oven – twenty minutes for the muffins. I stood my ground, explaining that my recipes were aimed primarily at people living in or on the margins of poverty, most of whom are omnivores despite my best efforts.” Reception She’s an animal eater that uses low welfare cheap cuts when a decent vegan meal can cost less. There’s so many excellent vegan chefs that would love to work with you.

a handful of fresh coriander, finely chopped, 10p – (80p/28g – I grew it then and I still do, so I don’t have the same price increase data on it unfortunately.) heaped teaspoon flour, plus extra to shape the burgers, 1p (was 45p, now 65p. Price increase: 144%) Weigh the flour and measure the cornflour into a large mixing bowl, add the baking powder, salt (if using) and sugar, and mix well to evenly distribute throughout the mixture. Meanwhile, thoroughly rinse your lentils under a cold tap for a few minutes, and then add to the pan. Pour in the wine and tomatoes, add the herbs, and give it all a good stir before turning up the heat until it comes to the boil, then turn it down again to a medium simmer. First peel and very finely chop the onion and garlic. If you have a bullet blender, magimix or small chopper, you might like to use it here. If you haven’t, don’t worry, it’s simple enough to do by hand. Toss into a large pan (either a saucepan or a shallow frying pan will do) with the oil and salt, and bring to a medium heat for a few minutes.

Creative Play

If your bananas aren’t old and squishy then add a little of the oil to start them off or ping them in the microwave for 10 seconds to soften them up – but not in a metal bowl or you’ll be calling 999 and won’t have any banana bread, boo.)

Stir in the sugar, and then the baking powder, and then add half the flour and mix well. Fold in the berries; the more vigorously you mix them, the more pink your cake mixture will become, but unfortunately the colour does not hold well when cooked, so it is merely a temporary treat for your eyes. Add the water and mix, and then the remaining flour and – you guessed it – mix well. Scrape every last drop of the cake batter into the loaf tin, and pop it into the oven for an hour.half an hour later, melt a pinch of butter or heat 2 tbsp of oil until your pan is hot-hot, then turn the heat down to medium to keep it hot but not at risk of burning everything or spitting fat at you! Dollop a teaspoon of batter into the pan to make one little dollar-sized pancake, and another one, and another one. They only need a matter of seconds until they’re golden on one side (you’ll see them puff up slightly and little bubbles form in the top) – then turn them over and cook the other side. Repeat until you have enough tiny pancakes to satisfy all appetites present, plus a few more for obligatory encores, and serve. The post also echoed comments made yesterday by the Archbishop of Canterbury Justin Welby, who said: “[Foodbanks]are a necessity but they are a necessity we do not want to have.” Before I was confident trying recipes from the net, I used to make an extremely basic “baked bean lasagna” sometimes: Monroe has become increasingly prolific in recent years thanks to their diverse body of work, particularly their ‘austerity’ cookbooks – including Cooking On A Bootstrap – written after a period of extreme poverty. They have also campaigned widely on poverty and ‘hunger relief’, and written for outlets including The Guardian and Huffington Post. Dice or slice your carrots and mushrooms, and add them to the pot. Bring to the boil, then reduce to a simmer, until the lentils behind them have softened.

Sweat the onion and garlic in a large saucepan or frying pan over a medium heat with a drizzle of oil and a pinch of salt until translucent.Glaze with a little oil (I have discovered the secret to perfect vegan pie glaze, but this recipe is complex enough, so I will write about it another time – I have to have *some* secrets!). Place it in the oven and bake for 40 minutes, or until the pastry is golden. You may wish to re-glaze halfway through, for extra sheen. I did, but then this is my living, and I need to tempt you here any way I can. Anyway, in the words of my gorgeous friend Sue and to join in the current Bake-Off frenzy, LET’S BAAAAAKE! Make a well in the middle of the dry ingredients (a rough hole, nothing too precise or technical) and pour in most of the milk and water, and the butter or oil. Mix well with a whisk or fork to form a smooth batter, adding the rest of the milk to loosen it if needed. Monroe added that while they are vegan in their personal life, some of the recipes in their latest book – written and tested some time ago before they were vegan – contain animal products, including a non-vegan paella dish.