Cook Vegan — September 2017

Cooklively

F

ed up of complicated recipes because

they require a fussy technique or

an endless list of ingredients? Fear

opting for a vegan cookbook no more.

Thanks to blogger, food writer and

podcaster Laura-Jane Koers (aka The Rawtarian)

you can reap all the benefits of vegan whole food

cooking without setting up camp in the kitchen

all day, or night. With a passion for easy plant-

based food that’s not only good for the planet,

but human health, Laura-Jane has curated a

cookbook dedicated to teaching us how to cook

delicious and nutritious vegan recipes with 10

ingredients or less. From courgette mcnuggets

to protein-packed burgers, chocolate doughnut

holes and silky watermelon juice — Laura-Jane

takes junk food and transforms it into a healthy

plant-based creation. Below, we spoke to The

Rawitarian to discover how ditching instant food

and sparing only 10 minutes to make healthy

dishes can revitalise energy levels, nourish skin

and set you up for a whole new vibrant lease of

life.

Congratulations on your new book.

You’ve created a really vibrant and health-

enhancing collection of recipes, full of tasty

and nutritious cooking inspiration. Is this

something that took a lot work or did you find

it second nature given your experience as a

raw vegan cook...

Thank you! Having had my recipe blog since

2009, both writing and recipe development (or

recipe simplification, as I like to think of it!) have

always come naturally to me. But I am a writer

first and a reluctant photographer second. I

wanted to do my own photography because

I was excited about the creative challenge

and having control, but cooking, styling, and

photographing the recipes on my own was

challenging and at times frustrating. Also,

creating a real book felt intimidating, but I tried

to approach the project with lightness and fun.

Also, it was different thinking about the book

in terms of a cohesive collection of recipes and

photographs, rather than the one-offs that a blog

can be.

What drew you to the book’s concept of using

plant-based fuel for its high energy, healthy

skin, and vibrant living benefits?

For the same reasons that I was drawn to raw

and vegan ingredients in the first place; I wanted

to experience those benefits for myself! Before

I began eating a whole foods plant-based diet

in 2009, I was a “junk food vegetarian.” I was

sluggish, very low energy, and I didn’t like

where my health was heading. But when I found

this way of eating, I truly felt so energetic and

liberated in my body, and so much happier. My

goal for this book is to introduce anyone and

everyone to this simple and healthful way of

eating so you can also feel at home in your body.

What were your main sources of inspiration

when compiling the book?

For me, everything starts with a craving or

an idea for a particular recipe. For example,

I wanted to include a healthy, no-fry

pancake recipe in the book, so I just started

experimenting in my kitchen. Or I’d suddenly

think, “I want to do something with curry!” And

then the recipe just flows from there. It happens

organically that way.

Visually, I was greatly inspired by Tom Hunt’s

“The Natural Cook,” and Emily Von Euw’s work.

Creatively, Elizabeth Gilbert’s amazing book “Big

Magic” helped me find the joy in my creativity

and learn not to take myself so seriously.

Are there any specific cuisines as a cook

you favour?

Yes, anything that’s delicious, satisfying, and

takes less than 10 minutes to make! Although I

am a professional foodie, I don’t like to spend

much time in the kitchen; I just want to eat

delicious, nutritious food and get on with my

day. I also have a massive sweet tooth, so my

desserts are my greatest pride.

Who inspires your cooking style in terms of

chefs or bloggers?

I have such respect and admiration for everyone

who shares their culinary vision with the world.

I am lucky to consider some of the world’s best

raw vegan chefs and authors as my friends,

including Russell James, Emily Von Euw, Susan

Powers, and many more. I am also inspired by

Chef Dominique Crenn, and, most of all, my

generous friends and family who cook more than

I do.

What are your favourite recipes in the book?

It’s hard to choose a favourite, because every

recipe has its place and they all have only 10

ingredients or less. But you can’t go wrong with

Famous Raw Brownies, Thai Coconut Soup, or

Plant-Protein Burgers.

I didn’t like

where my health

was heading, but

when I found this

way of eating, I truly

felt so energetic and

liberated in my body,

and so much

happier.

Cook Lively:

100 quick and

easy plant-based

recipes for high

energy, glowing

skin and vibrant

living - using 10

ingredients or

less by Laura-

Jane Koers

is out now in

stores and

online.

If someone’s just started their journey into

veganism and is finding the diet adaptations

tricky — or boring, what cooking advice would

you give them?

I wrote Cook Lively with the new or dabbling

reader in mind. The book includes a week’s

worth of sample meal plans, shopping lists,

100 easy recipes, and a number of sections that

include tips and tricks. But ultimately, the best

thing you can do is to choose recipes that appeal

to you, set aside a little time to get used to a

different approach to cooking, and try it one

recipe at a time.

Have you ever tried to veganise an old classic

into a plant-based dish? If so, how did you

approach it?

Yes, almost all of my recipes come from this

angle. I actually crave classic unhealthy food,

so I am always on a quest to create healthy

versions of my favorite classics. For example this

book includes pizza, alfredo pasta, courgette

mcnuggets, burgers, fries, chocolate milk,

banana cream pie, strawberry cheesecake,

homemade chocolate bars, and much more.

My approach is usually something like this:

“I wish I could have the satisfaction of eating

chicken mcnuggets and none of the guilt. How

can I get this done?” And so I set out to make

something that satisfies like the original does,

but uses only plant-based ingredients and isn’t

too complicated to make. It’s a lot of trial and

error, but I usually don’t rest until I’ve achieved it

to my satisfaction.

Do you thinking opting for a healthy take on

plant-based food is important if you are vegan

or transitioning?

Not necessarily. Life is a journey, and we are

always transitioning into different ways of

eating, being, and doing. If you’re eating

more plant-based foods than you were eating

yesterday, that’s success for you. Everyone’s

journey is different, and I am honored to play a

small part in introducing readers to a new way

of eating more fresh, plant-based ingredients.

Progress, not perfection!