V is for Vegan- Recipe, review and giveaway

“The Greatness of a nation and its moral progress can be judged by the way its animals are treated” Mahatma Gandhi*

V is for Vegan by Kerstin Rodgers a.k.a MsMarmiteLover. A little about Kerstin, she launched the supper club/pop up/ underground restaurant in the UK back in 2009 with her supper club The Underground Restaurant. How edgy is that?

Her book is broken down into an intro, knowledge is power, snacks, breakfast, lunch, dinner, dessert.

She’s a believer in simplicity. I like how there is no mock meats such as TVP or facon. Kerstin prefers to use natural, unprocessed foods.

She has a brief overview of veganism, the color wheel of food, then she gets into what everyone wants…. the recipes. Not every dish comes with a picture but the ones that do, look oh so good. I find her recipes from anything simple (great to people who may not like to spend time in the kitchen) to advance, where you must take more time to prepare the dish. I love cooking, so that’s not an issue with me.

I do have to admit, she has called for some ingredients that I have never heard before, such as  rock salt. According to google, it’s large chunky nonuniform crystals and can be found in regular grocery stores.

Just a sampling of what types of recipes can be found in the book:

Snacks: 13 things on toast, hummus (there’s a few options), cheesy popcorn , energy balls, fruit leathers.

Breakfast: smoothies and shakes, light as crumpets, black cat pancakes with bananas, cinnamon and maple syrup, scrambled tofu on truffled sourdough bruschetta,  tofu shakahouka.

Lunch: Zurek sour rye soup, hot and sour soup, popcorn chowder, 3 kinds of sliders and all the fixin’s, onion rings.

Dinner: Freekeh with purple sprouting broccoli and almonds, fresh vegan pasta, flower and herb pasta, Benign dictatorship saffron spaghetti, watermelon stir-fry with rice, wild mushroom forest pie.

Dessert: Rhubarb crumble with custard, custard, roasted peaches with lavender and coconut salted caramel, chai seed, rose and raspberry falooda.

From what I understand, Kerstin has taken all the food she’s tried from her travels and re-created them so she could share with us. I do like her intro’s as she explains how the recipe(s) came to be.


The recipe I’m going to feature today is a mixture of lime, lemon and chocolate goodness:

**Black & Green Cheesecake with Bengali Lime & Avocado

 Key limes or Mexican limes used in Key lime pie are very different from the usual “Persian” limes that we usually see. Key limes are smaller, more acidic, and the flesh is yellow. Once dried into black lime, they are a useful ingredient in Middle Eastern cookery. The strange thing about both Key limes and Persian limes is that they are ripe when the flesh is yellow, not green.

As it’s sometimes hard to get hold of Key limes, I use normal limes. But if you can get hold of Bengali limes (I buy them at Asian supermarkets), then do. They are perfumed, floral, and exotic.

 Serves 6 to 8

 Oil spray, for greasing

For the crust:

1¼ cups [150 g] Oreo cookies, finely ground

3 Tbsp coconut milk

For the filling:

1¼ cups [150 g] cashew nuts, soaked in water for 2 to 4 hours, then drained

2 small avocados, peeled and pitted

½ tsp sea salt

1 tsp vanilla paste or 1 vanilla bean, split lengthwise

Scant ½ cup [100 ml] agave nectar

Juice of 2 lemons

Scant ½ cup [100 ml] coconut oil

Juice of 5 limes, plus the pared zest of 1 for the top (optional)

Slices of kiwi fruit, for the top (optional)

Lightly spray a 7-in [18-cm] loose-bottomed cake pan with oil.

In a mixing bowl, combine the ground Oreos and coconut milk. Press the mixture into the bottom of the cake pan. Chill in the fridge for about 30 minutes.

Put all the ingredients except the lime zest and kiwi fruit into a powerful blender. Process until smooth. Then take the cheesecake base from the fridge and ladle in the green filling.

Decorate with curls of pared lime zest, or with overlapping layers of kiwi fruit slices, or both. Chill in the fridge for 2 hours before serving.



I received a copy of V is for Vegan, and I’m so excited to be able to host a giveaway. Click on the link below to enter. Good luck. The contest is only open to U.S residents.

CONTEST NOW CLOSED!! Congratulations to Sarah O, she won V is for Vegan 🙂

For a chance to win V is for Vegan by Kerstin Rodgers, click on the link. I’m having a problem with being able to post the image. The giveaway is open to U.S. residents. Good luck!!. The winner will receive an email, once one is picked. So, keep an eye on your email, this giveaway will be opened for one week. If you enter by logging in with your Facebook  account, we will attempt to also contact you via dm on FB.

Get to know Kerstin and follow her on Twitter, Underground Restaurant, her blog

*quote from her book.

** recipe and picture used with permission from Quadrille.


One thought on “V is for Vegan- Recipe, review and giveaway

Leave a Reply

%d bloggers like this: