Vegan Food Pimp Cook Book

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For me, the best way to learn about any international dish is to cook with those who do it every day. I learnt to make tagine in the Sahara, with the couscous ground between stones so when I travel I always take the time to learn! I lived in Spain for 11 years and would study the dishes and amend them to vegan, for example, the paella is one of those dishes that every household, and region, makes differently, but through watching you discover the secrets, the extra touches that turn a dish from just a name to an experience. ElectroLyfe Juice Bar is the perfect place to satisfy your craving for a good, cold-pressed juice, smoothie, salad, wrap, and even electro-shots. Owner Quavisa Henderson has outdone herself with the veggie wrap, Sunrise Electro-Juice, and Tropical Sensation Electro-Smoothie. For an extra boost to your smoothie, make sure you add on plant-based protein and chia seeds! You can visit daily, noon to 4pm on Sundays and 9am to 5pm Monday through Saturday.

My friend Jacqui (who I did a Q&A with about becoming vegan last year) spent a week volunteering at Jacob’s Ridge (better known as The Pig Village) and you can read all about it here. Thanks, Jacqui! We’re presented with a typically beautiful dish, a vegetable chilli piled high with riotous colour. Alongside homemade tortilla strips, there’s potato, tomato, sweetcorn, kidney beans and peas, all lightly bathed in a rich and spicy sauce. Individually everything retains its distinctiveness, which is further boosted by delicate seasonings. The potatoes are emboldened by turmeric and soy sauce, while the tomatoes benefit from the overall flavour of the dish. It’s honestly the tastiest meal I’ve eaten for weeks.We hear you have lived in Spain and South Africa – what were these countries like for you vegan wise and how have they influenced your recipes now? Great chatting with you Lynn – after trying out your super hamper we are looking forward to finding out more about you….. So let’s start with how did your catering career begin?

The same applies to my time in South Africa, Lily, my kitchen assistant who became my friend, taught me so many tips regarding food, I loved being able to communicate through food with her, she did not speak English, but our shared love enabled us to communicate, cook and learn together. I believe there is so much more to food than just the ingredients, love makes all the difference. While waiting it occurred to me how different all of the volunteers were. We were a bizarre mix comprised of one middle aged couple (that’s me and Dean), a set of boy/girl twins in their early twenties, a mother and nine-year-old son, a single girl in her twenties and another lady nearer my own age. Surprisingly they were not all vegans either, but this was fine with the staff at Jacob’s Ridge as long as they ate vegan during their time there. Who knows, it may even convince them to give veganism a go for themselves. Every time someone chooses a vegan meal, they’re choosing a better world. And that’s the one I’m fighting for,” Nicholson stated.Lynn Nicholson, aka the “Vegan Food Pimp,” is a chef and animals rights activist on a quest to change the nature of British menus. Well food has always been a part of my life. My Nan was an excellent pastry chef and my Mum always cooked everything from scratch. Meal times were always important, we sat at a table, we talked, we shared our day, our positives and discussed anything that was on our minds. Food was always exciting, we looked forward to meal times, which, I feel is important, nothing worse than looking down at a plate and thinking, yawn! VeggieVisionTV catches up with vegan chef Lynn Nicholson and finds out what inspires and fuels her passion for creating show stopping recipes.