Vegan social-media sensation Madeleine Olivia shares some of her favourite ingredientsents for plant-based cooking
WORDS: TOM SHEPHERD.
PHOTOGRAPHS: CLARE WINFIELD, GETTY IMAGES
CORIANDER
Coriander complements curries, stir-fries and spicy foods so well and really brings out the flavours. You can even cut the stalks off, chop them up really finely, and fry them with the spices at the start of your curry.
PHOTOGRAPHS: CLARE WINFIELD, GETTY IMAGES
SUPER-FIRM TOFU
Tofu is so versatile.e. You can have it in a tofu scramble, deep fry it (I have a recipe for firecrackerer tofu nuggets) or use it to make tofu ‘beef’ crumbles with soy sauce and spices…… There’s a preconception that it’s boring, but you can make it taste so, so good.
PHOTOGRAPHS: CLARE WINFIELD, GETTY IMAGES
LEMONS
I am such a lemon addict and always have a bowl of them in the kitchen because I cook with them so much. I recently shared a lemony leek orzo on Instagram – those Mediterranean-style dishes are probably the most common way for me to use them, where the lemon boosts the flavour of the vegetables.
PHOTOGRAPHS: CLARE WINFIELD, GETTY IMAGES
NATURLI VEGAN SPREAD
A lot of vegan spreads have a salty margarine taste, but this one is the most like butter (and I must have tried most of them!). It’s made from organic oils and is very creamy. There’s also a block version for cooking.
