Edward Daniel | Contributors - Nourish plant-based living

Edward Daniel

Edward Daniel
Edward is a past Chair of The Vegan Society in the UK, and is the vegan chef, photographer, and food stylist behind Ethivegan. He is a cooking demonstrator and speaker at some of Europe’s largest vegan events, and a contributor to many plant-based publications.

Articles by Edward Daniel

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Recipe

Papaya gravlax

Gravlax is borrowed from the Nordic countries that commonly use salmon for the dish, but instead we‘ve used papaya as its base, coupled with...

- Edward Daniel
View ›
Recipe

Vegan lobster bisque

This ‘lobster’ bisque is a seriously sensational soup, plus no harm comes to marine life in the making. You’ll love the creaminess,...

- Edward Daniel
View ›
Recipe

Vegan crab cakes

These sweet, nutty, gluten-free crab cakes ooze with umami flavours. The cayenne pepper and sweet paprika give them the slightest kick, and...

- Edward Daniel
View ›
Recipe

‘Fish’ and chips

Banana blossom offers a genuine alternative to fish and has a similar texture. The beer batter is light, crispy, and gluten-free. Served with...

- Edward Daniel

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Papaya gravlax

Edward Daniel

Gravlax is borrowed from the Nordic countries that commonly use salmon for the dish, but instead we‘ve used papaya as its base, coupled with nori to provide the umami flavour.

dinnerstarter
entertainingfishlessgluten-free option

Ingredients

Serves: 4

Sunflower base (see tip)

Method

  1. Make the marinade by combining the lime juice, vinegar, sesame oil, maple syrup, nori, paprika, juniper berries, and salt in a mixing bowl. Set aside.
  2. Using a sharp knife or a spiraliser, cut the papaya into thin slices. Place the sliced papaya into the mixing bowl and let it marinate for about 1 hour.
  3. When ready, remove the marinated papaya from the bowl, reserving the marinade. Lay the papaya out flat on a tray lined with baking paper. Dehydrate in the oven at the lowest temperature for about 1 hour.
  4. Remove the juniper berries from the marinade. Pour the remaining marinade into a small serving bowl and set aside for dressing.
  5. Meanwhile, to make the base, blend the sunflower seeds and flaxseeds in a blender until finely ground. Please set a bowl and combine with a psyllium husk, sesame seeds, and salt. Add in the water and mix well to combine.
  7. Line a tray with baking paper. Form the mixture into small patties on the tray, about 2 to 3 cm thick. Place in a dehydrator for four hours or in the oven on the lowest temperature for about three hours. Gently flipped the patties, then dehydrate again for the same time. They are done when dry but still have a slight sponges.
  8. Serve the dehydrated papaya with crackers of your choice, if you like. Dress the papaya with a little of the reserved marinade and garnish with fresh dill. Enjoy!

TIP: You can use store-bought savoury crackers in place of home-made sunflower base, if you like. Raw or seed crackers work well.

Edward Daniel
Edward Daniel

Edward is a past Chair of The Vegan Society in the UK, and is the vegan chef, photographer, and food stylist behind Ethivegan.

This recipe was first published in Nourish plant-based living, Issue 69 • View magazine

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Vegan lobster bisque

Edward Daniel

This ‘lobster’ bisque is a seriously sensational soup, plus no harm comes to marine life in the making. You’ll love the creaminess, richness, and subtle sea flavour.

dinnerstarter
entertaininggluten-free optionsoup

Ingredients

Serves: 4

BOUQUET GARNI

almond cream

roux

Method

  1. Heat the olive oil in a large saucepan on medium heat. Sauté the mushrooms, carrots, shallots, and garlic for 3–4 minutes. Add the cognac and white wine, then bring to a simmer for 2 minutes. Add the filtered water, cover with a lid, and gently simmer.
  2. Gather all the ingredients for the bouquet garni and then tie them together with string. Set aside.
  3. Add the tomato paste, tomatoes, saffron, and maple syrup to the saucepan. Then place the bouquet garni on top, cover, and simmer on low heat for 30 minutes.
  4. Discard the bouquet garni. Set aside about 2 tbsp of the mushrooms to use later as garnish.
  5. To make the almond cream, blend the almonds and water in a high-speed blender until very smooth. Set aside.
  6. Make the roux by softening the butter in a small saucepan. Add the potato starch and stir to form a paste. Add some of the bisque liquid and, once integrated, add the roux to the simmering bisque in the large saucepan. Stir well to combine, then season to taste. Remove from the heat and add the almond cream.
  7. Puree the slightly cooled bisque in a blender in batches or by using a hand-held blender. Adjust the seasoning is desired.
  8. Pour the bisque into serving bowls and garnish with the reserved mushrooms plus a sprinkle of chives and sweet paprika. Prepared to be impressed!
Edward Daniel
Edward Daniel

Edward is a past Chair of The Vegan Society in the UK, and is the vegan chef, photographer, and food stylist behind Ethivegan.

This recipe was first published in Nourish plant-based living, Issue 69 • View magazine

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Vegan crab cakes

Edward Daniel

These sweet, nutty, gluten-free crab cakes ooze with umami flavours. The cayenne pepper and sweet paprika give them the slightest kick, and tartare sauce is the perfect accompanying condiment.

dinnerlunchstarter
entertaininggluten-free option

Ingredients

Makes 6

Tartare sauce

Method

  1. Prepare the potatoes by boiling until soft, and then mashing. Set aside.
  2. Place the chopped mushrooms, spring onions, and capers into a large mixing bowl. Add the lime juice, cayenne, sweet paprika, and white pepper. Stir to combine. Then add in the chopped parsley, mashed potatoes, ground buckwheat, ground flaxseeds, and nori. Mix well. Set aside for about 20 minutes.
  3. Line a tray with baking paper. Take a small handful of the mixture and form a patty. Place on the tray and repeat for the remaining mixture.
  4. Heat some oil in a frying pan and then sauté the cakes for about 1 minute on each side, returning them to the tray when done.
  5. Cook the crab cakes in batches in an air fryer at 185°C for 10 minutes. If you don’t have an air fryer, you can fry or baker them until cooked through instead. This will result in a slightly softer centre.
  6. Meanwhile, make the tartare sauce. When the cashews have been soaked in water for about 1 hour, drain them and place in a high-speed blender.
  7. Add the horseradish, celery, capers, water, oil, lemon juice, onion powder, salt, and dill to the blender. Blend on high until it reaches the desired consistency.
  8. Serve the crab cakes with tartare sauce on the side. Garnish with some extra parsley, then top with a squeeze of fresh lime to taste. Store any leftover tartare sauce in a jar in the fridge for up to two weeks (though it will continue to ferment).
Edward Daniel
Edward Daniel

Edward is a past Chair of The Vegan Society in the UK, and is the vegan chef, photographer, and food stylist behind Ethivegan.

This recipe was first published in Nourish plant-based living, Issue 69 • View magazine

Enjoying our inspiring stories? Sign up to our newsletter and receive our latest editorial and offers directly in your inbox.

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‘Fish’ and chips

Edward Daniel

Banana blossom offers a genuine alternative to fish and has a similar texture. The beer batter is light, crispy, and gluten-free. Served with hand-cut chips and peas, and you’ve got British food at its finest!

dinnerlunch
entertainingfishlessgluten-free option
British

Ingredients

Serves: 2

VEGAN FISH

Batter

Chips

To serve

Method

  1. Preheat the oven to 160°C, fan forced (or 180°C, conventional).
  2. Make the chips first. Place the cut potato chips into a saucepan of boiling water and cook for about 5 minutes. Then drain and place into an ovenproof dish. Drizzle with the olive oil and season to taste. Roast the chips in the oven for about 45 minutes until golden-brown.
  3. Meanwhile, prepare the vegan fish. Drain the banana blossom and pat dry with a clean tea towel or paper towel. Place 1 of the nori sheets onto a flat surface and brush with a little lemon juice. Place a piece of banana blossom onto the sheet and tightly roll to encase it. Repeat until you use all the banana blossom and nori sheets, brushing with lemon juice as needed. Set aside.
  4. To make the batter, mix together the flours, bicarb soda, and salt in a large bowl. Add the beer and lemon juice, then whisk to combine.
    Heat enough oil in a deep frying pan to cover the pieces of vegan fish. Place paper towel on a plate and set aside to drain the battered fish once cooked. To test the oil has reached temperature, place 1 tsp of the batter into the heated oil. If the batter floats to the surface and starts turning golden, the oil is hot enough for frying.
  5. Dunk the nori-rolled banana blossoms into the batter one at a time to coat, then gently place into the oil. Use a slotted spoon to turn over each piece so it cooks evenly. Be careful of any oil spats. Work quickly; the vegan fish only needs to cook for 3–4 minutes until golden.
  6. When each one is ready, place onto the prepared paper towel to soak up any excess oil.
  7. For the best results, serve immediately with chips and a squeeze of fresh lemon. Include a side of tartare sauce and serve of lightly mashed peas for the perfect fish and chip dinner.

TIP: You can make your own delicious vegan tartare sauce using horseradish on a cashew base, blended with wholesome and tasty ingredients for that perfect kick. You can find my go-to recipe here.

Edward Daniel
Edward Daniel

Edward is a past Chair of The Vegan Society in the UK, and is the vegan chef, photographer, and food stylist behind Ethivegan.

This recipe was first published in Nourish plant-based living, Issue 69 • View magazine

Enjoying our inspiring stories? Sign up to our newsletter and receive our latest editorial and offers directly in your inbox.

More delicious vegan recipes

Our latest inspiration

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