Chic Vegan: What motivated you to become vegan? Was it an overnight switch or more gradual shift?
Áine Carlin: A bit of both really. The build-up was gradual but once I’d taken the decision it was put into action overnight. I’d been loosely researching the lifestyle and what it would entail before fully embarking on it … after that it was a matter of clearing out the fridge and cupboards, restocking them with wonderful plant-based foods and I haven’t really looked back.

CV: When people learn that you are vegan, what is the first question they ask and what is your response?
ÁC: It’s probably met with a look of bewilderment rather than an actual response – although since veganism has become more mainstream, I find people are much more open to it and less critical … at least to my face anyway, haha. I get the usual ‘don’t you miss cheese?’ or ‘what do you eat at Christmas?’ but I’ve learnt to deal with these over the years in a friendly off-hand manner. I try to invoke my pre-vegan self in such instances because I think many of us forget we were curious omnivores once too.

CV: Tell me a little bit about your new book The New Vegan and what inspired you to write it.
ÁC: It’s the book I wish I’d had when I first went vegan. Going vegan can be a daunting prospect for many so anything that makes the transition go a little easier is always welcome, in my opinion, and this book goes some way to helping you over those initial hurdles. My main impetus though was really about addressing this ‘new wave’ of veganism as I see it. The typical pre-conceived notion of what it means to be vegan is rapidly changing and I hope this book reflects that. Even though there’s a bounty of information for people new to this lifestyle, I would also say there’s plenty for seasoned vegans too.

CV: Do you have any favorite dishes from the book?
ÁC: The Red Pepper & Spinach Stromboli is one of the stars of the book … who can say no to a giant pizza roll-up? I also get messages everyday about the Green Lentil Curry, which on the face of it, is a pretty simple recipe but with masses of in-your-face flavour … I’ve had people say it’s now their favourite curry of all time, which is music to my ears.

CV: What inspires you to create a new recipe?
ÁC: Anything and everything. My mind is constantly thinking about food – either food I’ve eaten or food I would like to eat. I get obsessed with certain flavours combinations too and that plays into my recipes a lot – right now I’m all about rose water and have been playing around with it in various desserts … everything from vegan meringues to donuts. Sometimes it works, sometimes it doesn’t but I never tire of trying.

CV: What advice would you give someone who wants to go vegan but doesn’t know where to start?
ÁC: Take it one day at a time – and try not to compare. For some it will be a breeze whilst others will struggle, so it’s important to remember that each journey is different … which can be tricky in the age of social media. Whilst the internet can be a wonderful source of inspiration it also has the ability to make us feel like failures if we slip up or don’t have the perfect vegan transition. If you do happen to waiver, simply start again the next day and soon it become like second nature. It also helps to arm yourself with a few easy recipes … and always carry some healthy snacks in your bag!

CV: What is your favorite vegan indulgence?
ÁC: It’s a toss-up between good quality dark chocolate or a scoop of dairy-free ice-cream – we have a brand here in the UK called Swedish Glace, which is super creamy and so delicious. If I’m making dessert I’ll usually opt for something slightly on the healthy side like my Raw Banoffee Pie, which ticks all the boxes and is my Husband’s absolute favourite.

CV: What vegan product could you not live without?
ÁC: Nutritional yeast. I sprinkle it on literally everything.

CV: In your wildest dreams what will your life look like in 5 years?
ÁC: I adore what I do so if I can keep on writing cookbooks that would be amazing. I’ve toyed with the idea of opening a café but at the very least would love to do a few pop-ups in my local area – and it would be nice to do some more TV, so maybe a vegan cookery show? Who knows!

Photography by Nassima Rothacker

The post Interview Series: Áine Carlin appeared first on Chic Vegan.

Keep It Vegan full of easy-to-make recipes that contain easy-to-find ingredients, but that doesn’t mean the dishes lack flavor. Everything I’ve made has been delicious! The dishes are recognizable, so there’s nothing that a new vegan or omnivore would find weird, but the recipes are all made with a creative flair. The first recipe I tried was the Savory Pudla Pancake, which was inspired by Indian cuisine. It’s more of a chickpea omelet than a pancake, and it’s perfect for a protein-filled breakfast. Other creative dishes include Sweet Potato and Kiwi Soup, Hole Mole Black Bean Chili, Santorini-Syle Spaghetti with Lemon, Capers and Tomatoes, and the Stuffed Mushroom Burgers below. Chapters include Breakfast, Brunch & More, Midday Meals and Simple Suppers, Something Special, Sides and Sauces, and Sweet Treats.

Keep It Vegan is perfect for those who are trying to eat less meat, newbies who want to get started on their vegan journey, and even veteran vegans who want to add a some more dishes into the repertoires. It’s even perfect for rainy afternoon reading, as it’s full of mouth-watering photography, super-cute illustrations, and interesting tidbits about the dishes.

We have a copy of Keep It Vegan for one lucky Chic Vegan reader. Be sure to check out the giveaway after the recipe.

Stuffed mushroom burgers and dijon-coated potato wedges

serves 4

There’s no reason to do without burger and fries when meat is no longer on the menu. By stuffing the already “meaty” portobello mushrooms, you create a dense texture that would fool anyone into thinking there’s more

than just veggies inside that bun—and when I first turned vegan, that was of paramount importance. I was never a fully fledged fast-food aficionado, but I enjoyed the occasional blowout. Now, however, I can indulge my greasy whims from the comfort of my home and without harming any unsuspecting cows in the process! It’s diner food without the moral, calorific, and overly-processed dilemma, and who could ask for more than that?

Ingredients

For the ketchup

• 4 tomatoes, halved
• salt and freshly ground
• black pepper
• 1/2 teaspoon ground allspice
• 1 tablespoon balsamic vinegar
• 1 teaspoon brown sugar
• 1 tablespoon olive oil

For the wedges

• 4 large potatoes, washed
• 2 teaspoons Dijon mustard
• 2 tablespoons oil
• 1 teaspoon cider vinegar
• 1 sprig rosemary, leaves chopped

For the mushroom burgers

• 1 tablespoon olive oil, plus extra
• for greasing
• 4 tablespoons vegan butter or margarine
• 1/2 onion, finely diced
• 4 portobello mushrooms
• 1 garlic clove, finely chopped
• 1 sprig thyme, leaves chopped
• 1 cup white bread crumbs
• 1 tablespoon red wine vinegar
• 3 tablespoons pine nuts, toasted
• 1/4 cup fresh flat-leaf parsley, chopped
• 4 ciabatta rolls, halved
• arugula leaves, to serve

Method

Preheat the oven to 400˚F.

Place the tomatoes on a baking sheet. Sprinkle with 1 teaspoon each of salt and pepper, the allspice, balsamic vinegar, brown sugar, and oil and roast for 1 hour. Remove from the oven and set aside to cool before pressing through a sieve. Season and chill until needed—the ketchup will keep for two days.

Slice the potatoes into thick wedges and place in a roasting pan. Whisk together the Dijon mustard, oil, cider vinegar, rosemary, 1 teaspoon salt, and some freshly ground black pepper. Pour the mixture over the wedges and toss to coat thoroughly. Roast for 1 hour, shaking the pan occasionally so the wedges don’t stick. Season again when they are removed from the oven.

For the mushroom burger stuffing, heat the oil and half of the vegan butter/ margarine in a medium-sized, non-stick, heavy-bottomed frying pan and add the onion. Season and sauté gently until it begins to soften. Remove the stalks from the portobello mushrooms, finely chop, and add to the pan. Sweat the onion and mushroom stalks for a minute or two before adding the garlic and thyme. Season generously and cook for a few more minutes.

Add the bread crumbs to the pan along with the remaining vegan butter/margarine and red wine vinegar. Let the bread crumbs fry for a few minutes until golden before finally adding the toasted pine nuts and freshly chopped parsley.

Lightly grease a baking sheet. Rub the mushrooms with oil and season the outsides with salt and pepper. Divide the bread crumb mixture between them and pack it in tightly using the back of a spoon or your fingers. Place on the baking sheet and bake in the oven with the wedges for the last 30 minutes of their cooking time.

Spread a little ketchup in each roll and serve the burgers in them with a handful of arugula leaves and the potato wedges on the side.

We have a copy of Keep it Vegan for one lucky winner. Follow the instructions below to enter. Contest ends at midnight on January 27th. US residents only, please. Good luck!

a Rafflecopter giveaway

The post Book Review, Recipe and Giveaway: Keep It Vegan appeared first on Chic Vegan.