Anna Jones ‘When I found you could whip co­conut milk, it was a rev­e­la­tion’

The Guardian - Feast - - Feast -

My brother be­came ve­gan 10 years ago, and ever since then I’ve been cook­ing for him. Even five years ago, ev­ery­where we went he couldn’t eat a dessert; for mains, he’d in­vari­ably end up with chips and salad. I tried things from brown­ies – which were easy – to banof­fee pie, which was a chal­lenge, be­cause it needs whipped cream. When I found that you could whip co­conut milk into a pil­lowy dream, it was a rev­e­la­tion. Lots of recipes I make to this day came out of that suc­cess­ful ex­per­i­ment.

Ve­gan cook­ing can re­quire a bit more thought, but that’s not to say it has to be com­pli­cated or fancy. The trick is to en­sure you have some­thing sweet, some­thing sour, a bit of heat or earthy spice, some­thing green and ver­dant. Soups and stews need a tex­tu­rally ex­cit­ing top­ping: gre­mo­lata, rose­mary-fried crou­tons, crushed nuts.

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