{"id":9065,"date":"2019-01-19T07:14:10","date_gmt":"2019-01-19T07:14:10","guid":{"rendered":"http:\/\/healthylivinglondon.com\/?p=9065"},"modified":"2020-10-05T15:10:49","modified_gmt":"2020-10-05T14:10:49","slug":"book-review-dirty-vegan-proper-banging-vegan-by-matt-pritchard","status":"publish","type":"post","link":"https:\/\/healthylivinglondon.com\/nutrition-and-food-for-healthy-living-in-london\/book-review-dirty-vegan-proper-banging-vegan-by-matt-pritchard\/","title":{"rendered":"BOOK REVIEW \/\/ Dirty Vegan: Proper Banging Vegan by Matt Pritchard"},"content":{"rendered":"\n

While I regularly rip recipes out of magazines and am a frequent visitor to the BBC Good Food website, I still can\u2019t resist a good, old-fashioned, physical cookbook. From \u2018Deliciously Ella<\/a>\u2019 to \u2018River Cottage Veg<\/a>\u2019, and Anna Jones\u2019s \u2018Modern Way to Eat<\/a>\u2019 to Yotam Ottolenghi\u2019s \u2018Plenty<\/a>\u2019, our kitchen shelves are packed full of vegetarian and vegan cookbooks, which we regularly plunder to compile our weekly menu. With the growth of veganism in recent years, and with an ever increasing array of vegan-friendly products on the market, it seems that the range of things you can do with a medjool date and a block of tofu is rapidly expanding. As such, I\u2019m not averse to splashing out on a new vegan cookbook to help grow my recipe repertoire and allow me to explore new flavours and tasty food combinations.<\/p>\n\n\n\n

Dirty Vegan<\/h4>\n\n\n\n

This month I\u2019ve been trying out Matt Pritchard\u2019s new vegan cookbook, \u2018Dirty Vegan\u2019. In sharp contrast to Ella and Anna (in personal style at least), Matt is a tattooed, skateboarding, Ironman. He switched to veganism three years ago having been inspired by other meat-free athletes. The book contains 80 recipes. These range from simple breakfasts to hearty soups and stews, colourful salads and indulgent puddings.<\/p>\n\n\n\n

\"Dirty<\/figure><\/div>\n\n\n\n

The recipes <\/h4>\n\n\n\n

While the usual suspects feature \u2013 scrambled tofu, overnight oats, energy balls, bean chilli, chickpea curry etc. \u2013 a few new recipes and intriguing ingredient combinations caught my eye. The marmalade toast and tea porridge, for example, certainly left me curious. This involves brewing a teabag in almond milk. You then use this to make the porridge and sourdough croutons that are added as a topping. <\/p>\n\n\n\n

There are also some great looking canap\u00e9-style dishes. The chickpea kickshaws (little pastry pockets) with coconut sambal and the squash and shroom momos with yuzu dip both make ideal ‘impress-your-guests’ party food.<\/p>\n\n\n\n

\"\"
The chickpea kickshaws<\/figcaption><\/figure>\n\n\n\n

Jackfruit and red pepper goulash<\/h4>\n\n\n\n

I was keen to try the jackfruit and red pepper goulash as I\u2019ve had a tin of jackfruit in the cupboard for a while now and I\u2019ve been unsure what to do with it! The goulash was really hearty and delicious, perfect January fayre. It was great to use herbs such as caraway, which I don\u2019t often use, to add new flavour dimensions. The portions were also a good, generous size, an important factor for any hungry vegan! I’m also excited to try the recipe for the pea and potato dosa. I love dosa but have never made them myself before. I also want to try the malt loaf, made with fig, prunes, tea and chia seeds. Perfect snacking after my Sunday long runs!<\/p>\n\n\n\n

\"\"
Preparing the jackfruit and red pepper goulash<\/figcaption><\/figure>\n\n\n\n
\"Dirty
The goulash – perfect cold weather food! <\/figcaption><\/figure>\n\n\n\n
\"The
Tastes as good as it looks!<\/figcaption><\/figure>\n\n\n\n

Ingredient lists <\/h4>\n\n\n\n

Like most cookbooks, there is a combination of recipes containing easy to buy, store-cupboard ingredients \u2013 chickpeas, tinned tomatoes, coconut milk, tomato puree, garlic, flour, soy sauce etc. \u2013 alongside fresh vegetables and herbs (in fact, for the goulash the only thing I needed to buy in was some fresh dill), and others, which require going a little further afield to source slightly more exotic or specifically vegan items, such as panko breadcrumbs and seaweed flakes for the \u2018fish\u2019 fingers, or the vegan gelatine and vegan cream cheese for the cheesecake. Extensive ingredient lists tend to put me off, but I\u2019m pleased to say that this book doesn\u2019t fall foul of this. The cooking instructions were also really easy to follow.<\/p>\n\n\n\n

\"\"
Keen to try out the malt loaf…<\/figcaption><\/figure><\/div>\n\n\n\n

With the book, Pritchard says that he hopes to target those new to vegan cookery, as well as people who want recipes that are easy to follow, and those looking for tasty, healthy food, and I think this book certainly fulfils that remit. I\u2019d also say, from a personal perspective, that it\u2019s appealing to extant vegans too. There are lots of delicious new flavour combinations, stews, cakes and canape dishes that I\u2019ve not encountered elsewhere and am keen to try out. <\/p>\n\n\n\n

More Information<\/span><\/h4>\n\n\n\n

\u2018Dirty Vegan: Proper Banging Vegan Food\u2019 by Matt Pritchard is published by Mitchell Beazley and is available to buy now at \u00a320<\/a>. Photography by Jamie Orlando\u00a0Smith and Chris Terry.\u00a0Dirty\u00a0Vegan<\/em>\u00a0is on BBC One Wales and available on BBC iPlayer in January 2019. You can find out more about Matt at <\/strong>www.dirtysanchez.co.uk<\/strong><\/a> or follow him on Instagram at @pritchardswyd<\/a><\/strong><\/p>\n\n\n\n

Read more from Lizzy<\/a><\/em>
<\/h5>\n\n\n\n

<\/p>\n\n\n\n

DISCLOSURE: I was given this book to review on behalf of Mitchell Beazley, part of the Octopus Publishing Group. All opinions are my own. <\/em><\/p>\n\n\n\n

This post contains affiliate links. This website is run on the love of going to events, trying out new healthy stuff and eating delicious food. We don’t accept payment for reviews so we can write whatever we want and any money that we make from affiliates goes towards keeping this website going so please support us! <\/em><\/h6>\n","protected":false},"excerpt":{"rendered":"

While I regularly rip recipes out of magazines and am a frequent visitor to the BBC Good Food website, I still can\u2019t resist a good, old-fashioned, physical cookbook. 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