Award-winning, veggie street food couple – the Bailey’s are bringing back wholefood to a new generation of health conscious and flavour demanding punters.
The Fresh Vegan expands on their London food truck’s best-selling Buddha Bowl with a stunning and surprising collection of vegan and raw recipes. Every ingredient is considered so be prepared to have a go at making your curry pastes from scratch (Massaman, Laksa and Thai Green Curry to name a few), but the effort is well worth its weight in golden tofu.
Food presentation is modern and clean with an emphasis on the vibrancy of vegan food; the Borage and Blueberry Snow Cones are deceptively simple and almost too pretty to eat.
Ratio of Food Images to Recipes - 60%
Vegan Know How - 3 Whisks – Most recipes fit to a page but some require a bit of planning ahead & exotic ingredient knowledge, like making seitan from scratch or whipping up ‘Pulled’ Jackfruit sliders
Wow Factor – Cutting edge, global dishes are given the vegan treatment (and we think they’re better than their non-vegan namesakes) – the Beer Battered Tofu ‘Fish’ and Chips and Gyoza Dumplings with Black Vinegar Dipping Sauce are a feast for the senses.
Bookshelf Appeal – Nutrient dense trip around the world, this book is a must-have for experimental cooks