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Dietary diversity iA nguid et toh cateerin gc fora peropele w itsh aellercgiets, or intolerances, and religious, philosophical and cultural dietary beliefs

£2 vegetarianforlife.org.uk where sold Any principle that is central to a person’s belief system should be Contents Recipes Introduction respected, and the law reflects this. Preventing or limiting the life G Introduction 3 Spicy courgette and 19 This guide is designed to make it easier choices of vegans through indirect Service users with allergies, intolerances Falafel burger with tomato to cater for any service users who discrimination could be seen as G and autoimmune diseases 4 salsa 20 require a ‘free-from’ or ‘special’ . It acting unlawfully. Coeliac disease 6 Szechuan black-eyed pea will introduce the various reasons G Wheat allergy vs sensitivity 6 salad 21 people may need, or want, to exclude Top 10 gluten-free products 6 Vegetarian ‘chicken’ in chilli and certain from their diet. At the have equal access to the services you G H Religious, philosophical and black bean sauce 22 back of the guide is a collection of provide – whether that is appealing cultural dietary requirements 8 Asparagus, potato and broccoli recipes suitable for a variety of these vegan at a summer barbecue, or G O How is protected quiche 24 dietary requirements. a slice of gluten-free cake as part of a by the law 8 Battered tofu and seaweed There are many reasons why people birthday celebration. G H Islamic faith 10 ‘fish’ and chips 26 may exclude foods from their diet. With a little thought and planning, Hindu faith 10 Stewed beans with sadza 28 These include allergies, intolerances, catering for those with dietary Jewish faith 10 Jollof rice 30 autoimmune diseases, personal beliefs, restrictions needn’t create extra work. It Sikh faith 11 Yellow moong daal and spinach and religious, philosophical and can be an opportunity to create new, G Buddhist faith 11 31 cultural beliefs. exciting and innovative dishes. Jain faith 11 Moong masoor di dhal 32 Catering for service users’ dietary This is of course a guide only – the G Rastafari faith 11 Sholay saag 33 requirements is an important aspect of best way to find out what is suitable for Seventh-day Adventist faith 11 Banana pancakes with 34 honouring equality and diversity within a service user is to ask them! No one Vegetarian and vegan Apple and blackberry rice your care establishment. Your service knows more about their dietary, philosophical beliefs 11 35 users are individual people. You should religious or philosophical needs than G Top 10 vegan products 13 Fruity tea loaf 36 always strive to ensure that their they do. Dairy-free vs vegan 14 Raw chocolate truffles 37 diverse needs are met and that they Loss of capacity and requests for ‘unusual’ foods 14 Useful resources 38 The Vegetarian for Life memory Around one third of the 44% of Brits either do Older people (65 to 79 care pledge 15 Please see page 18 for key to symbols UK population will not eat , have years) are twice as likely Case study: Learning from used in this guide develop an allergy at reduced the amount of to have reduced their advanced care decisions 16 some point in their lives. meat they eat or are meat consumption as Fortification agents for special diets 17 A significant proportion willing to cut down 18- to 24-year-olds of these – around a (Eating Better Alliance 2017). (2014 British Social Attitudes million people – suffer survey). Vegetarian for Life severe symptoms [email protected] | 0161 257 0887 | vegetarianforlife.org.uk (Allergy UK). 83 Ducie Street, Manchester M1 2JQ @VfL_UK /VfLUK Vegetarian for Life is a charity registered in England and Wales, number 1120687 Company number 6294709 © Vegetarian for Life 2019

Design by The Ethical Graphic Design Co Ltd 2 3 ALLERGIES, INTOLERANCES & AUTOIMMUNE DISEASES

11 – are actually a Service users with allergies and intolerances and grow underground (which is why they are sometimes called Anaphylaxis is an extreme and severe 4 Eggs often found in cakes, some groundnuts). They are often used as allergic reaction. The whole body is meat products, , an ingredient in biscuits, cakes, affected, with symptoms including mousses, pasta, quiches, sauces , , sauces (such as flushing of the skin, swelling of the and pastries or foods brushed or sauce), as well as in throat, alterations in heart rate, and glazed with egg. groundnut oil and flour. asthma. For some people, this is 5 Fish – found in fish sauces, some 12 Seasame seeds – often found in caused by eating peanuts, , pizzas, relishes, salad dressings, bread (commonly sprinkled on top), fish, dairy products and eggs. But it stock cubes and Worcestershire breadsticks, hummus, sesame oil could be anything; it depends on the sauce. and tahini. individual. 6 Lupin seeds are normally crushed 13 Soya is a staple ingredient in There are 14 major food allergens and used to make lupin flour, which Oriental food. It is used to make covered by EU Allergy Law. These can be used in different types of tofu. It can also be eaten in the allergens must legally be listed on food bread, pastries, pies and pasta. form of beans, and can packaging and will be highlighted in Some people with a peanut allergy be found in paste, textured bold. are also allergic to lupin. soya , soya flour, desserts, 7 Milk is used in , , , processed meat Kitchen hygiene 1 Celery includes celery stalks, cream, milk powders and yoghurt. It products, sauces and vegetarian leaves, seeds and the root called can also be found in foods brushed meat alternatives. Depending on the diet that you are celeriac. Celery can be found in or glazed with milk and in 14 Sulphur dioxide is often used in catering for, work surfaces, celery salt, salads, some meat powdered and sauces. dried such as raisins, dried chopping boards, utensils and other products, soups and stock cubes. 8 Molluscs include mussels, snails, apricots and prunes. You might also equipment should either be kept 2 G containing gluten – squid and whelks but can also be find it in meat products, soft drinks, separate from those used for the wheat, rye, barley and oats are found in oyster sauce or as an , as well as wine and preparation of ‘forbidden’ foods, or often found in foods containing ingredient in fish stews. beer. If someone has asthma they cleaned thoroughly beforehand. flour, such as some types of baking 9 Mustard includes liquid mustard, have higher risk of developing a Cross contamination should be powder, batter, bread and mustard powder and mustard reaction to sulphur dioxide. avoided between vegetarian and breadcrumbs, cakes, couscous, seeds. These ingredients can also vegan foods, and also between meat products, pasta, pastry, be found in breads, curries, We have attempted to label the 14 those that are ‘forbidden’ and sauces, soups and fried foods that marinades, meat products, salad major allergens in the recipes in this permitted on other diets. Please are dusted in flour. dressings, sauces and soups. guide, though ingredients will of ensure that fryers, grills and 3 Crustaceans include crabs, 10 Nuts – this refers to nuts that course vary, depending on the exact griddles used for meat and fish are lobster, prawns and scampi. Also be grow on trees, such as cashew nuts, brands that you use to make a recipe. If thoroughly cleaned. Fryers must be mindful of paste, often used and hazelnuts. You can you have a service user with allergies, filled with fresh, uncontaminated oil in Thai and south east Asian curries find nuts in breads, biscuits, you can get more information from the before vegetarian or vegan food is or salads. crackers, desserts, nut powders, Anaphylaxis Campaign website: cooked, in the same way as you stir-fried dishes, ice-cream, anaphylaxis.org.uk . would for other religious or marzipan, nut oils and sauces. philosophical beliefs.

4 5 ALLERGIES, INTOLERANCES & AUTOIMMUNE DISEASES

Here are roving chef Ollie’s top 10 gluten-free products:

1 Ugo Thrive Chickpea Fusilli . I love 7 Doves Farm – range of gluten-free this pasta – it’s high in protein, flours . All their flours are organic cooks in moments, and avoids and excellent for cakes and breads. being too tough unlike some other 8 /besan is rich in protein chickpea pastas. and gluten-free because it’s made 2 BFree wraps . Versatile from chickpeas. Most commonly and delicious wraps! Great filled used in Indian dishes such as bhajis, with vegan chilli, beans, guacamole pakoras and sometimes sweet or crispy marinated tofu and salad. dishes. It’s vegan too and makes a 3 Marigold low-salt great substitute for eggs in dishes bouillon . Gluten-free and vegan. such as quiche and pancakes. 4 Kallo organic dark chocolate rice 9 Baileys Almande Milk Coeliac disease Wheat allergy vs cake thins . A great snack on the go. Liqueur . What more can I say – a 5 Clearspring tamari . Rich creamy vegan Baileys! Coeliac disease is not a food allergy or sensitivity and flavoursome soy sauce. 10 Free from fellows gummy bears – intolerance, but rather an autoimmune 6 Nairns gluten-free oatcakes . gelatine-, gluten- and sugar-free disease where eating gluten causes the Wheat allergy (antibody mediated) is Perfect for dipping or topping with yummy sweets. lining of the small intestine to become thought to be rare, but the number of your favourite things. Try them with damaged. Therefore, people with people self-reporting an allergy or hummus or and coeliac disease must follow a gluten- sensitivity to wheat is increasing chutney. free diet. It affects 1 in 100 people in dramatically. You may therefore come the UK. Most people diagnosed with across a service user with a wheat coeliac disease are over 50 years old. sensitivity (and in rarer cases, a true, Gluten is a protein found in the cereals antibody-mediated allergy) who avoids wheat, rye and barley. Pastas and breads wheat. A wheat sensitivity won’t cause are common examples of foods that damage to the gut in the same way as contain gluten. You can however easily coeliac disease, but it may cause find gluten-free alternatives in most unpleasant symptoms such as bloating, major supermarkets and wholesalers diarrhoea, cramps and sickness. supplying the care sector. People with A wheat allergy should of course be coeliac disease must also avoid barley carefully managed. and rye, and some are sensitive to oats. To find out more about which ingredients and recipes are gluten-free, visit the Coeliac UK website: coeliac.org.uk

6 7 RELIGIOUS, PHILOSOPHICAL AND CULTURAL DIETARY REQUIREMENTS

Religious, philosophical and cultural dietary requirements

The main religion in the UK is Some service users may exclude Christianity at 60% of the population, certain foods from their diet or have however there is now a wide range of specific dietary requirements such as religious beliefs in the UK, which will be halal or kosher food. They may choose reflected in your service users. to fast at certain times of the year or Almost 5% of the UK population are may change their diet during religious Muslim, 1.5% Hindu, 0.8% Sikh and festivals. Communication is key. If a 0.5% are Jewish. It is essential for resident does choose to fast, certain be incompatible with human dignity, and the two Covenants that give legal caterers to recognise and cater for changes in routine would need to be and reflect a weighty and substantial effect to its terms. different religious, philosophical, and accommodated. For example, if fasting aspect of human life and behaviour. One of these Covenants is the cultural needs. Dietary practices for Ramadan, food would need to be Based on such reasoning, an International Covenant on Civil and between and within different faiths can provided before sunrise and after application to the Court for the Political Rights. be diverse, so it’s important not to sunset. Being able to celebrate protection for a belief in fox hunting The right to freedom of belief must make assumptions. religious days and festivals is likely to has been rejected. On the other hand, be broadly construed and not limited in be important to the service user. the Commission of the Court found in its application to traditional religions or 1992 that veganism was within the beliefs with institutional characteristics scope of Article 9. In this case, it is or practices. notable that the UK Government did To conclude, though the UK is not contest that veganism was within obligated by human rights and equality How veganism is protected by the law the scope of protection. measures from its membership of The implication of leaving the and the European Union, the The Equality and Human Rights own moral orientation. And it grants a European Union or the development of development of a specific British Bill of Commission states that human rights qualified right to manifest in everyday a specific British Bill of rights does not Rights and Brexit do not remove the protect a wide range of non-religious life associated practical ethical mean that vegans no longer have a obligation to recognise and beliefs, including veganism. convictions. voice. accommodate qualifying, non-religious When we talk about veganism as a The meaning of ‘belief’ for the This is because if we look at the beliefs that require practical protected belief in human rights, we purposes of granting a protected structure of human rights obligations manifestation. are referring to a specific area of status to the manifestation of ethical we see that in addition to being The right to freedom of belief in human rights law known as the right to convictions is particularly well obliged by the European Convention international law is sufficiently defined freedom of thought, conscience and developed. A qualifying non-religious and the equality regulations that and explained to support the religion. The origin of this right within belief will be a philosophical belief that emerge from the European Union, the recognition and protection of the European system of human rights attains a certain level of cogency, UK is also a signatory to the veganism. is Article 9 of the European Convention. seriousness, cohesion and importance. International Bill of Rights. It grants an absolute right to think and In addition, a qualifying belief will be The International Bill of Rights is the With thanks to Jeanette Rowley, Founding Member of the International Vegan Rights Alliance. believe; to work out and develop our worthy of respect in a democracy, not Universal Declaration of Human Rights

8 9 RELIGIOUS, PHILOSOPHICAL AND CULTURAL DIETARY REQUIREMENTS

As well as considering religion and alcohol. The acceptance of shellfish • Dietary practice requires the Buddhists practice on the philosophical beliefs, it’s important to varies by community. separation of meat and milk basis of ‘do not harm’ and/or think about catering for a diverse range • Queries about manufactured foods products which must not be served reincarnation principles. Some are of cultures. For example, you could find that have been certified as halal can at the same or cooked together. vegan. Other groups, often from out what a service user would be addressed to the Muslim Food • For Jewish service users who keep or , will not eat onion, or have traditionally cooked and eaten at Board UK: tmfb.net/home kosher, it is often advisable to leek (‘pungent spices’), and Tibetans will home and try and provide some of purchase specially prepared and rarely eat fish and often avoid chicken. these dishes. It might be a nice idea to HINDU FAITH* sealed kosher meals from a certified get the service user or their family to • A Hindu diet is followed by people supplier to avoid complications. A JAIN FAITH provide a recipe that could be cooked from the Gurajat and Punjab areas food guide listing all foods certified Jains are strict vegetarians. Jains for them or allow the family to bring of India and also east Africa. as kosher is available from the believe that animals and plants, as well food in for them. The other service • Dietary practices and food London Beth Din: kosher.org.uk as human beings contain living souls. users may enjoy trying a dish from restrictions of the Hindu diet vary Each of these souls is considered of another culture too. You could provide depending on the individual. Many SIKH FAITH* equal value and should be treated with ingredients or dishes that may be more Hindus practice vegetarianism, • Some Sikhs are vegetarians, and respect and compassion. familiar to the service user such as eating largely -based foods – may avoid all meat, fish and eggs. yam, plantain, okra, dhal, curries, fruit, vegetables and pulses – and • Other Sikhs may eat meat but will RASTAFARI FAITH or rice and . avoid all meat, and seafood. not eat meat slaughtered according Rastafarians eat a diet containing lots Below is a summary of dietary • Eggs are not usually eaten, but to the guidelines of other religions of fruit and vegetables and refrain from requirements of different religions, cakes or biscuits containing eggs (halal or kosher) and some do not eating meat. philosophical beliefs, and cultures. are mostly considered acceptable. eat or . Remember, though, that the best way • An increasing number of Hindus • Observant Sikhs will not consume SEVENTHDAY ADVENTIST FAITH to find out what is suitable for a service residing in the UK, particularly men, alcohol. Seventh-day Adventists believe in user is to ask them. eat meat such as mutton, lamb, following a healthy lifestyle and chicken and fish. However, the cow *Text reproduced with permission from promote a well-balanced vegetarian H qcs.co.uk/meeting-service-users-religious-dietary- ISLAMIC FAITH* is considered sacred and needs diet including consumption of • A halal diet is followed by people of consumption of beef is rare. , wholegrains, nuts and fruits the Islamic faith typically originating Vegetarianism is particularly important and vegetables: from Pakistan, Bangladesh, Middle JEWISH FAITH* in the Hindu, Buddhist, Rastafarian and adventist.org/en/vitality/health East, , , Sri Lanka • Observant Jews never eat pork and Jain faiths. It’s always good practice to and Africa. pork products, and will only provide a vegetarian option at VEGETARIAN AND VEGAN • Unlawful foods for observant consume kosher meat, i.e. mealtimes. An estimated 350,000 people aged Muslims include: pork and pork from ruminant animals with split over 65 in the UK are vegetarian and products; meat not slaughtered by hooves and that chew the cud (e.g. BUDDHIST FAITH vegan, and this number is rising. Of proper halal methods; foods beef, lamb, mutton or goat), or Buddhists try to do no harm (or as little these, over 7,000 already live in UK containing ingredients or additives poultry (chicken, duck, turkey and harm as possible) to animals and show care homes. from a pig or non-halal meat; foods goose) that has been slaughtered loving kindness to all beings. There are The main reasons why someone may containing gelatine, animal or according to religious guidelines. no set dietary laws and a great deal of choose to be a vegetarian or vegan are emulsifiers from animal derivatives; • Only fish with scales and fins are diversity. Not all Buddhists are , the environment, blood and its by-products and eaten (not shellfish or eels). vegetarian, but many are. Many health or religious, spiritual and moral

10 11 RELIGIOUS, PHILOSOPHICAL AND CULTURAL DIETARY REQUIREMENTS beliefs. There are also many older While this may sound a little people who choose to reduce their restrictive, there are still plenty of foods Below our roving chef Maggie shares her top meat consumption for health reasons, that vegetarians and vegans can eat. or because they struggle to eat meat. Most recipes can easily be adapted. 10 vegan products: Observationally, chewing teeth can You can find vegan alternatives for also become worn after many years of most products such as milk, butter, 1 Yeast flakes are a good source of 6 Bird’s custard powder contains no use, making it difficult for the older cream and cheese in most B12 – just make sure you eggs. Simply add a non-dairy milk adult to chew foods well enough to supermarkets and wholesalers buy the fortified version. They have such as oat or soya to create vegan- swallow without harm. There are supplying the care sector. Some a savoury taste, similar to cheese, friendly custard. perceptions that cutting down on meat vegetarian and vegan service users and can be used as a topping for 7 Jus-Rol pastry has a range of may also save them money. may enjoy ‘mock meat’ products while pasta, or added to popcorn or products that use vegetable others may not. mashed potato. instead of butter. Their shortcrust, VEGETARIAN DISHES MUST NOT All service users can enjoy vegan, 2 Henderson’s Relish is the vegan puff and filo pastry, as well as their CONTAIN: and often vegetarian food – and you version of – vol au vents, cinnamon swirls, • Animal flesh (meat, fish or shellfish) may find that replacing meat protein Henderson’s contains no fish! It has croissants and pizza bases are • Meat, fish, or bone stock, or stock with vegetables and can reduce a rich flavour and works well currently vegan. Just check the cubes containing same your overall menu costs. The vegan to add deep flavours. packaging because their all butter • Animal carcass fats (including suet, diet is the most universally acceptable. 3 soy yoghurt is readily pastry does contain real butter. lard or dripping) If you hosted a party with a available at most supermarkets, They also do a range of gluten-free • Gelatine, gelatine-based jelly, or representative from each of the world’s from plain through to fruit and now pastry. aspic (jelly made from meat stock) religions and cultures, you could be even ‘protein’, which is similar to 8 Bisto original gravy – another UK • Products with ingredients derived fairly sure of not offending any dietary thick set Greek yoghurt. favourite doesn’t contain any meat. from slaughterhouse e.g. animal codes by offering vegan food. So why 4 Silken tofu is a versatile ingredient Their original gravy powder and rennet in such as Parmesan not feed everyone a vegan meal once that has been used in Eastern onion gravy granules are vegetarian • Battery or intensively produced in a while? It’s genuinely healthy; you’ll for many years. It has a and vegan. eggs should be avoided wherever add to variety; and you’ll be well within bland jelly-like consistency that can 9 Vitalite is a non-dairy spread made possible. Please consult individual budget. be used to replace eggs in baking using sunflower oil and added B residents regarding their opinion and in other dishes such as mousse . It is 75% lower in about egg and cheesecake. Adding a few than regular butter herbs and spices can create ‘tofu and works well as a spread and in VEGAN DISHES MUST NOT CONTAIN: scramble’, a dish similar to baking. • Dairy products including cheese, If service users are no longer able scrambled eggs. Can be found in 10 Cadbury’s hot chocolate* is made milk, butter, cream, yoghurt and to communicate clearly, it is most large supermarkets, online to a vegan recipe, so making it up whey important to take advice from and in Eastern food shops. using regular non-dairy milks can • Eggs relatives or friends and to try to 5 Bournville chocolate * has been a mean it is vegan friendly. • Products with ingredients derived respect principles held in healthier UK favourite for many years, and is from eggs or dairy, e.g. albumen, times without over-riding the currently made to a vegan recipe. * May contain traces of milk. casein, ghee, lactose or whey residents’ right of choice. See • Honey pages 14 to 16 for a fuller • Shellac discussion of this topic.

12 13 RELIGIOUS, PHILOSOPHICAL AND CULTURAL DIETARY REQUIREMENTS

may be that someone desires the food HOW MIGHT THIS BE MANAGED? Loss of capacity and requests for that they see others eating, not People with dementia and their carers realising that it is meat, or something have the right to be able to enjoy ‘unusual’ foods that would otherwise go against their human rights and fundamental dietary beliefs or make them ill. freedoms in every part of their daily WHAT DOES DEMENTIA MEAN FOR Some years ago an older woman, who A wealth of alternatives to meat and lives, and wherever they are. This PEOPLE ON SPECIAL DIETS, AND had been a dedicated dairy are now available, and these includes full respect for their dignity, THOSE WHO CATER FOR THEM? campaigner, entered care after alternatives are commonly eaten by beliefs, and individual circumstances. The decision to be vegetarian or vegan developing dementia. While in care, she vegans and vegetarians in their own Personal profiles such as the ‘This is often reflects deeply-held ethical, was given food containing meat homes. In the comfort of familiar me’ document (Alzheimer’s Society) environmental, or religious convictions. products – a practice considered surroundings where food preferences help staff to know and understand a But Vegetarian for Life is currently only acceptable by staff because she are known, the shorthand of ‘’, person’s wishes. Please also see the aware of two fully vegetarian care ‘wouldn’t know any different’. Yet in spite rather than ‘vegan sausage’, or ‘pie’ suggestions on page 16. homes in the UK, offering of this she still identified as a vegan. We rather than ‘vegetarian pie’ is in There is a challenge, however, if a Indian/Gujarati food. would hope that something like this common use. A person with vegetarian person’s current wishes come into This means that people with wouldn’t happen today, but staff can still or vegan philosophical beliefs is highly conflict with their previously held vegetarian or vegan philosophical be daunted by the challenges of unlikely to be imagining meat when convictions – e.g. they are now beliefs are likely to be a minority group catering for vegetarians and vegans. they eat these products – meat is ‘requesting’ meat. in your care. They are already found in Recently, care providers have usually now seen as a ‘non-food’. But For an older person whose at least one in every five UK care highlighted instances where a they may simply enjoy the convenience convictions will have been at the core homes, according to Vegetarian for vegetarian/vegan with dementia has of products that are shaped to easily fit of their identity for many years, a move Life’s 2019 survey. demanded meat, or tried to take it from inside a sandwich. So in a mixed away from their vegetarian/vegan someone’s plate. environment, when meat are beliefs may further undermine a sense In such circumstances, those who on the table, it is easy to see how of identity already threatened by DAIRYFREE VS VEGAN care for them are faced with a difficult mistakes in choice could be made. cognitive impairment. An important note about the ethical dilemma. Many people would be reluctant to difference between vegan and Why might this be happening? HOW MIGHT THIS BE AVOIDED? compromise religious beliefs or allergies. dairy-free diets. Someone with a Vegetarian for Life recently launched a You would expect care providers to think milk allergy would need to avoid A STEP BACK: IS YOUR VEGETARIAN Memory Care Pledge that will be taken twice before offering a roll to a all foods containing dairy, OR VEGAN SERVICE USER by care homes up and down the UK. Rabbi with dementia, or regular toast to including those made in a factory DEFINITELY ASKING FOR MEAT? This is to help ensure that vegetarians someone living with coeliac disease, producing dairy-containing It seems unlikely that a service user or vegans who have capacity issues, or even if a refusal causes distress. A long- products. Many vegans, on the with dementia or cognitive loss will cognitive losses, will be offered a standing vegetarian or vegan’s beliefs other hand, would eat products have reconsidered their philosophical choice of meals, drinks and snacks that should be similarly respected. made to a vegan recipe in a beliefs while in care. uphold their ethical beliefs. There is legal protection for this, too factory also producing dairy- In addition to communication You can sign-up and request up-to- (see page 8). Preventing or limiting the containing products. Therefore, difficulties, people with dementia can date best practice guidance and training life choices of vegans – or anyone on a many vegans do eat dairy-free experience specific issues around by visiting our website: special diet – through indirect products labelled ‘may contain recognising food types, as well as vegetarianforlife.org.uk/pages/pledge discrimination could be seen as acting traces of milk’. sensory changes (including taste). It or by calling the charity on 0161 257 0887. unlawfully.

15 14 RELIGIOUS, PHILOSOPHICAL AND CULTURAL DIETARY REQUIREMENTS Our suggested good practice is to Furthermore, a vegetarian or vegan consider providing foods that look reminding Mrs F of what her wishes demands for meat, and instead try who has not consumed meat or fish – similar but that allow were and the reasons for them. to advocate for them to eat a or, in the case of a vegan, dairy products vegetarians/vegans to eat in 3 Language used should be carefully vegetarian or vegan meal. – for perhaps 50 years or more, may accordance with their beliefs crafted, e.g. “In the future, if my well find such foods hard to digest. without feeling excluded. decision-making capacity is Order a free advance-care planning Vegetarian or vegan meat questionable and I appear to want guide from Vegetarian for Life by calling CASE STUDY: LEARNING FROM alternatives (‘mock meats’) are an meat, please consider providing me 0161 257 0887. ADVANCED CARE DECISIONS obvious example. with mock meat products in their A key ethical problem is what happens place”. Although we cannot ignore a if someone with dementia makes a person’s current wishes, and an Final note decision that contradicts their previous respected in the case of dementia. advanced plan cannot be completely Because appetite may lesson with age, wishes? For those who are adamant that they ‘fixed’, such a statement could potentially leading to weight loss, it can Consider the case of a 75-year-old want their previous, full-capacity provide family and caretakers with be helpful to enrich the content woman with Alzheimer’s, Mrs F. When decisions to be respected, there may guidance about how to proceed. It of food. This guidance can be used in Mrs F started to lose capacity, she be some useful lessons: could also be that crucial piece of conjunction with other fortification changed her mind about issues that had clear information that makes a carer advice, and is intended to illustrate the once been extremely important to her. 1 It is important to have the feel assured in their decision to energy and protein content of plant- Her husband wanted to respect her conversation about one's future question or deny a resident's present based fortification agents. previous wishes, and so reminded Mrs F wishes. This conversation should be about what she had wanted when she had with witnesses, with all had full capacity. Her carers wanted to implicated parties, and if possible, respect her current wishes, and did not everyone should agree to support FORTIFICATION AGENTS FOR SPECIAL DIETS remind Mrs F about her previous wishes. the decision. If a vegan or vegetarian Food Measure Energy (kcal) Protein (g) Is reminding someone with dementia has had these important Soya protein powder (soya) 30g 116 27 about decisions they made when they conversations ahead of time, then Pea protein powder 30g 107 23 had full capacity coercive, or helpful? people will remember this conviction Gram (chickpea) flour 30g 106 7 Should care workers respect the and should take it into account. Peanut butter (peanut) 25g 152 6 decisions an individual made before 2 Advanced care planning – no Almond nut butter (nuts) 25g 163 6 they lost capacity; or should they matter how many contingencies we Cashew nut butter (nuts) 25g 165 5 uphold the decisions a person makes plan for, we cannot foresee them Higher protein soya yoghurt (soya) 125g 89 8 since living with dementia? This is a big all. Words, whether written or oral, Soya yoghurt (soya) 125g 63 5 debate with no clear answer, and it is a are subject to varying Creamed coconut 15g 105 1 debate that will continue to grow as interpretations. Still, written, audio, Vegan mayonnaise (mustard) 15g 66 0 dementia figures rise in the UK. or video documentation of Mrs F’s Cream cheese alternative For vegetarians and vegans, this is a wishes might have proved helpful. (may contain soya ) 20g 48 0 pressing issue. Many people want to They might have proved helpful in Syrup 15g 45 0 avoid eating meat or animal products fortifying Mr F’s resolve, in Teaspoon 25 0 at all costs for the remainder of their convincing her caretakers of what Dairy-free spread (may contain soya ) 5g 25 0 lives – but right now, there is no her wishes were, and perhaps they Soya cream (soya) 15g 23 0 guarantee that these wishes will be might even have proved helpful in Oat cream (oats) 15ml 22 0.1

16 17 G Spicy courgette Recipes and pea fritters SERVES 4 G We have attempted to label the 14 KEY TO SYMBOLS USED Make this gluten-free by using gram major allergens in the recipes that Can be egg-free flour and gluten-free baking powder. follow, though ingredients will of G Can be gluten-free course vary, depending on the exact H Can be halal l 2 medium courgettes, grated brands that you use to make a recipe. Can be milk-free l 100g plain flour G ( G or gram All of the recipes featured can be Can be mustard-free flour) made using vegan ingredients that O Can be oat-free l 1 tsp gluten-free baking powder satisfy most other religious and Can be soya-free l 1 small onion, finely chopped philosophical beliefs. Can be wheat-free l 50g frozen peas, defrosted As a safeguard, you can if you wish Contains celery l 2 cloves of garlic, finely chopped make these dishes using ingredients G Contains gluten l Salt to taste that are approved by Contains milk l 1 green chilli, chopped or . Products Contains mustard l Handful , chopped displaying these societies’ logos will be Contains nuts l 1 tsp chilli powder free from meat products – and from all O Contains oats l 1 tsp garam masala animal products, in the case of the Contains sesame l 1 tsp cumin seeds Vegan Society. However, they may Contains soya l Oil for cooking contain alcohol, because alcohol* is May contain crustaceans permissible for vegetarians and vegans. H Not halal 1 Grate the courgette and sprinkle with There is a possibility that alcohol may be salt and leave for as long as you can. part of a flavouring, flavour enhancer, or Place it in a colander in the sink, processing aid. This alcohol might not squeezing out any excess water. be declared on the ingredients list – 2 In a bowl mix together the flour and making it unsuitable for a halal diet. baking powder. While every care has been taken to 3 Add the grated courgette, onion, peas, ensure that the recipes featured in this garlic, salt, chilli, coriander, chilli powder, guide can be made suitable for a vegan garam masala and cumin seeds. or other featured special diet at the time 4 Squeeze and mix everything of going to press, we recommend that together. If it’s a little dry add a touch you satisfy yourself that the dishes will of water. meet the dietary requirements of the 5 Heat 2 tablespoons oil in a non-stick service user that you are catering for. frying pan. *Some alcoholic drinks may not be 6 Take a large spoonful and place in 7 Cook on the first side until golden suitable for vegetarians or vegans the hot pan. Gently press to flatten (it then flip and cook the other side. because of the filtering process prior will be sticky) and shallow fry fritters. to bottling. Reduce the heat if it gets too hot. Reproduced with kind permission from Hari Ghotra harighotra.co.uk

18 19 G G

Falafel burger with tomato salsa

SERVES 4 with salt and pepper. This burger is really satisfying – plus the 3 Blend the drained chickpeas so they chickpeas pack a fibre and protein punch. are chopped finely, then add them to the onion mix with the chickpea flour l 2 tbsp olive oil and 2 tbsp of the fresh coriander. Mix l 1 onion, peeled and diced together so it’s all combined, and then l 1 carrot, peeled and grated divide and shape into four equal l 4 garlic cloves, crushed . Refrigerate until needed. l 1 tsp lemon juice 4 To make the salsa, add the chopped l 1 tsp ground cumin tomatoes into the onion and garlic l 1 tsp ground coriander reserved earlier. Add the remaining l Salt and pepper to taste 1 tbsp fresh coriander (and chilli if l 1 can chickpeas, drained using) and combine. l 50g gram (chickpea) flour 5 Pan-fry the falafel burgers in a l 3 tbsp fresh coriander, chopped tablespoon of oil for 3 –4 minutes each l 3 tomatoes, chopped side or until cooked through. Szechuan black-eyed pea salad l ½ red chilli, deseeded and chopped 6 Serve in a toasted brown seeded bun, (optional) with fresh and the tomato salsa. SERVES 4 –6 1 Toss together black-eyed peas, bell l Brown seeded gluten-free burger This salad tastes great wrapped in pepper, onion, jalapeno pepper, and buns or ( use egg-free regular This recipe goes perfectly with polenta tortillas or served over baby spinach garlic in large bowl. burger buns G ) chips. Find the recipe online at that’s been sautéed in a small amount 2 Toss avocado with lemon juice in a l 1 gem lettuce coeliac.org.uk/polentachips of olive oil. separate bowl. 3 Then add the avocado to the black- 1 Heat 1 tablespoon of the oil on a Reproduced with kind permission from Coeliac l 2 (400g/14oz) cans black-eyed eyed pea mixture. UK coeliac.org.uk medium heat in a small frying pan. Add peas, rinsed and drained 4 Whisk together oil, , Szechuan ¾ of the diced onion (reserving l 1 medium green bell pepper, sauce, and sugar in bowl used for the other ¼ for the salsa) and chopped (1 cup) avocado. fry for 3 –4 minutes without l ½ cup red onion, chopped 5 Toss black-eyed pea mixture with browning the onion. Add the l 1 jalapeno pepper, seeded and Szechuan sauce dressing. grated carrots and ¾ of the finely minced (2 tbsp) garlic (again reserving the rest l 1 garlic clove, minced (1 tsp) Original recipe submitted by Laura McAllister. Reproduced with kind permission from with the saved onion for the l 1 avocado, cubed (1 cup) International Vegetarian Union ivu.org salsa) and cook together for a l 2 tbsp lemon juice further 5 minutes. l ¼ cup olive oil 2 Remove from the heat and l 3 tbsp red wine vinegar add the lemon juice, cumin, l 1 tbsp Szechuan sauce G and ground coriander. Season l 2 tsp sugar

20 21 G H

1 Marinate the ‘chicken’ with the and cornflour. Refrigerate for 20 minutes. 2 Prepare the black beans: soak them for 15 minutes, rinse and drain, then squash with the back of a spoon to form a rough paste. 3 Mix all the ingredients for the sauce in a small bowl. Set aside. 4 Heat ½ tablespoon of the oil in a wok or skillet over high heat. Add the ‘chicken’ and stir-fry until the pieces turn golden (approx. 2–3 minutes). Dish y t e

i out and set aside. c o S 5 Heat the remaining 2 tablespoons oil n a i r a

t in a wok over a high heat. Add the e g e V

garlic and and stir fry until they h s i

w turn light brown. e J

©

6 Stir in the fermented black beans, o t o

h peppers, onion and red chilli. Stir fry for P about 1–2 minutes. 7 Return the ‘chicken’ to the wok, stir and blend well with the other Vegetarian ‘chicken’ in chilli and Other ingredients: ingredients, about 1 minute. black bean sauce l 2 tbsp fermented black beans 8 Add the sauce and stir until the () ‘chicken’ is cooked through – approx. 5 l 2½ tbsp sunflower oil minutes. Add salt to taste. SERVES 2 For the ‘chicken’: l 1-inch (2.5 cm) piece fresh ginger, 9 Transfer to a serving dish then dish G G Can be gluten-free. For a list of l 250g/8oz (approx.) seitan , tofu peeled and cut into small pieces up into bowls on top of steamed rice. gluten- and soya-free meat or meat-free ‘chicken’ (e.g. l 2–3 cloves garlic, finely minced G alternatives, check out our list at: VegiDeli ‘Chicken Style Pieces’ ) l ½ small green pepper, deseeded Reproduced with kind permission from Jewish Vegetarian Society jvs.org.uk vegetarianforlife.org.uk/pages/meat- cut into bite-sized cubes and cut into largish pieces alternatives l ½ small red pepper, deseeded and For the sauce: cut into largish pieces For the marinade: l 1 tbsp light soy sauce l 2 red finger-length chilis, deseeded H l 1 tbsp rice wine (e.g. ) l ½ teaspoon sesame oil and cut into thin rounds l 1 tsp cornflour l a generous sprinkle white pepper l 1 small onion, cut into largish pieces l 2 tbsp sugar (or a handful of spring onions, l 4 tbsp water chopped into large pieces) l 2 tsp cornflour l Salt, to taste

22 23 G O

Asparagus, potato & broccoli quiche

SERVES 6 1 Preheat oven to 180°C/350°F/gas G Can be made gluten-free by using mark 4. Jus-Rol™ gluten-free pastry and 2 Grease and line a 20cm/8-inch gluten-free vegetable stock such as quiche pan. Marigold vegetable bouillon. 3 Roll out pastry to 0.5cm thickness and line quiche pan. l 1 packet shortcrust vegan pastry 4 Blind bake for 15 minutes. Remove G G , e.g. Jus-Rol ™( or gluten-free and set aside for later. vegan pastry) 5 In a bowl combine the chickpea flour l 120g chickpea flour (this cannot be and half the stock. Whisk together well substituted for any other kind of and set aside. flour) 6 In a wide-bottomed saucepan, add l 600ml hot vegetable stock the remaining stock, , G spices and black salt then bring to the l 3 heaped tbsp nutritional yeast boil. The mixture should begin to l 1 tsp dried oregano thicken quite quickly. When boiling, l ½ tsp dried basil slowly add the chickpea mixture and l ½ teaspoon stir continuously for 2–3 minutes. l ½ tsp black salt (Kala Namak). 7 Remove from the heat. Add Optional, but will give the mixture a vegetables apart from asparagus to the taste of egg mixture and combine well. l 5 jersey royal potatoes, steamed or 8 Pour into the prepared pastry case. boiled until just cooked, and sliced Top with asparagus spears and sliced into small pieces tomato in a spiked flower shape. Add l 4 broccoli florets, steamed or boiled optional vegan cheese at this point. until cooked, and cut into quarters 9 Bake in the oven for 30–40 minutes l 10 spears asparagus, uncooked or until cooked. If cooking too quickly l 1 large tomato, sliced place foil on top until cooked through l Vegan cheese for topping, e.g. completely. O Sheese Mature Cheddar Style O ( optional)

24 25 G H

Battered tofu & nori seaweed ‘fish’ & chips

SERVES 2 3 Bring a pan of salted water to boil H Can be made Halal by replacing the then put the chips in. Boil until they lager with sparkling water. almost fall apart. 4 Drain and pat dry, then cool before For the chips: putting in the fridge until cold. l 4 medium sized potatoes such as 5 Preheat the oven to 180°C/350°F/gas Maris Piper or Arran Victory mark 4. Scatter the chips evenly on a l A good glug of olive oil baking tray, sprinkling the flour, olive l 1 tbsp rice flour oil, and mix over the top. l Good sprinkle of sea salt 6 Bake for 20 minutes, or until golden and crispy. For the batter: G l 1 cup plain flour For the battered ‘fish’: l 1 cup rice flour 1 Mix the dry ingredients together in a l 1 tsp gluten-free baking powder mixing bowl. Add the lager and sparkling l 1 tsp turmeric water, and mix to form a batter. l 1 pinch sea salt 2 Cut the tofu into 10x5cm pieces with l ½ cup lager H ( H or use sparkling a thickness of 1.5cm. Squeeze as much water) water as you can out of the tofu using l 1½ cups sparkling water a couple of tea towels to wrap it in and press down. For the ‘fish’: 3 Cut Nori sheets to fit one side of each l 1 block tofu (390g) piece of tofu. Attach with a squeeze of l 2 Nori sheets (may have been lemon juice. harvested in an area where 4 Heat oil in a deep pan. It is ready are present) when you drop a small amount of batter l Squeeze of lemon juice into it, and it floats back to the top. l 1 litre rapeseed or vegetable oil 5 Submerge the tofu pieces into the batter until covered, and lower into the For the chips: hot oil. 1 Peel and cut the potatoes into chip- 6 Fry for 30–40 seconds until golden sized pieces. and crispy. Remove and drain on 2 Run cold water over them for a absorbent paper to remove excess oil. couple of minutes to try and get rid of 7 Serve with the chips, mushy peas and some of the starch. ketchup.

26 27 Stewed beans with sadza

SERVES 2 AS A FULL MEAL OR 4 AS A the mixture to the boil then let it SIDE simmer for 30 minutes. Sadza is a cornmeal that is a 6 Finally add the diced peppers, spring dietary staple for Zimbabweans. It’s onions and the cooked beans to the known by different names in different mixture. Cook for another 10 minutes parts of Africa such as ugali, mieliepap, and serve with the sadza. nshima or sima. To make the sadza: l 300g pinto beans 1 Put 200g mealie meal in a medium l 2 onions, chopped pot. Add enough water to cover. l ½ tsp curry powder 2 Place saucepan over a medium heat, l Salt and pepper to taste stir continuously and add more water if l 2 fresh chillies, finely chopped required. l ½ can tinned tomatoes 3 As the mixture heats up, the texture l 3 mixed peppers, diced changes from rough to smooth. l 4 spring onions, sliced Continue to add water to loosen the l 200g mealie meal (sadza) mixture. It should start to look like l Water porridge. If it’s too thin add more mealie meal. 1 Wash and sort the beans, discarding 4 Allow the mixture to simmer on a any shrivelled or broken ones. medium heat for 5 more minutes. 2 Soak the beans for 8–12 hours or Gradually add more mealie meal until it overnight in cold water three times resembles mash potato. Be careful not their volume. to make it too thick as it will become 3 Once soaked, drain and rinse the too hard. beans and place in a large saucepan. 5 Once the sadza reaches the desired Add cold water to come an inch above texture and is well mixed, turn the heat the level of the beans off and let it sit for a few minutes 4 Bring to the boil and boil rapidly for before serving. 10 minutes. Lower the heat and simmer for 60–90 minutes until the beans are Reproduced from the Flavours of Africa Cookbook produced by Manchester Public tender. Use a ladle to remove any foam Health Development Service when the beans are boiling 5 In a large frying pan, sauté the onions. Next add the curry powder, black pepper and chillies. Add the tinned tomatoes and mix well. Bring

28 29 G

Yellow moong daal & spinach curry

SERVES 4 1 Soak the yellow moong daal in a G Can be gluten-, milk- and bowl of hot water for 15 minutes. mustard-free. 2 Heat oil in a pan and add mustard seeds, garlic, ginger, chopped chilli l 4 cups chopped spinach leaves and turmeric powder. Sauté until l 200g yellow moong daal golden brown. l 2 tbsp sunflower oil 3 Rinse the yellow moong daal and l 2 tbsp ginger paste add to the pan. l 2 tbsp garlic paste 4 Add two cups of water to the pan and l 1 tsp chopped green chillies leave on a medium heat for 5 minutes. l 1 tbsp lemon juice 5 After 5 minutes, add the chopped l 1 tbsp coriander powder spinach to the pan and leave on a l 1 tsp turmeric powder medium heat for 5 minutes l 1 tsp red chilli powder 6 When the spinach is cooked, add salt l 1 tsp mustard seeds ( use to taste, coriander powder, red chilli cumin seeds if allergic to mustard) powder and lemon juice. l Salt to taste 7 Serve hot with /roti or basmati rice. Jollof rice l 1 tsp chopped tomato and an onion ring for garnishing (optional) Reproduced with kind permission from Karuna Manor Care Home tlccare.co.uk/karuna-manor SERVES 4–6 1 Add the oil to a large saucepan and You could add vegetables to the jollof heat for a few minutes To serve: G G rice to make it more colourful – such as 2 Meanwhile, blend a tin of tomatoes l Naan bread ( optional) G G peas, sweetcorn or finely chopped together with the chopped pepper and l Roti ( optional) peppers. Simply add them when the the onions. Once blended, add to the l Basmati rice (optional) rice is almost cooked. pan. 3 Next add the thyme, curry powder, l 60ml vegetable oil chilli powder, tomato purée and salt to l 1 tin of chopped tomatoes the pan and cook for approx. 5 minutes. l 1 large red pepper, chopped 4 Add the washed rice and 670ml of l 2 medium sized onions, finely boiling water chopped 5 Allow the rice to boil for 6–8 minutes, l 450g American long rice then cover the pan and cook on a low l ¼ tsp thyme heat until the rice is tender and the l ½ tsp curry powder water has been absorbed. l ¼ tsp chilli powder l 1½ tbsp tomato purée Reproduced from the Flavours of Africa Cookbook produced by Manchester Public l Salt to taste Health Development Service

30 31 G

Moong masoor di Sholay saag – Kale & chickpea curry dhal – Red lentil & SERVES 4 4 Add the tomatoes, crushed split mung lentil dhal l 1–2 tbsp rapeseed oil coriander, green chilli, chilli powder, l ½ tsp mustard seeds turmeric and salt and leave to cook on SERVES 6 l 1 tsp cumin seeds a gentle heat until the tomatoes start Can be milk-free. l 1 large onion, diced to break down and create a thick l 4 garlic cloves, crushed masala sauce (about 10 minutes). l 100g split red lentils, washed l 4 plum tomatoes or 200g plum 5 Turn the heat up to thicken the sauce l 100g split mung beans, washed tomatoes a little if required. l 900ml water l 800g/2 tins chickpeas, drained 6 Add the chickpeas and stir to coat l 1 tsp salt and rinsed them with the masala. Add a splash of l 1 tsp salt, or to taste water and let them simmer for 5 minutes. Masala 5 In a frying pan heat the oil or butter. l 1 heaped tsp coriander seeds, crushed 7 Add the chopped kale, a handful at a l 1 tbsp ghee , butter ( or oil) 6 Using a fork pierce the red chillies l 1 green chilli, chopped time, stirring in between. Leave this to l 1 tsp cumin seeds and add to the pan with a bay leaf and l 1 tsp red chilli powder cook for 5 minutes until kale is soft and l 1 bay leaf the cumin seeds. When the seeds l 1 tsp turmeric tender. Top with the sliced chilli and serve l 1 small onion, chopped sizzle, remove the chilli and set to one l 200g kale, chopped with poori with some fresh plain yoghurt. l 1 garlic clove, chopped side for your garnish. l 1 green chilli, sliced for garnish l 2 tomatoes, finely chopped 7 Add the onion and garlic and fry until Reproduced with kind permission from Hari Ghotra harighotra.co.uk l 1 tsp ginger, grated lightly browned. To serve: G G l 1 tsp turmeric 8 Reduce the heat and add the l Poori ( optional) l 1 chilli, finely chopped tomatoes, ginger, turmeric, and the l Plain yoghurt ( or soya l 1 tsp garam masala chopped chilli. Gently let the yoghurt ) l 1 or 2 whole red chillis to garnish ingredients cook down to make a thick, l Handful of coriander, chopped dry paste (10 minutes). 1 Heat the oil in a lidded pan over a 9 Add a ladle full of the cooked lentils medium heat and when it’s hot add 1 Place the red lentils in a pan with the (dhal) to the masala paste in the frying the mustard seeds and then the cumin salt, cover with the water and bring to pan and stir together, then empty all seeds. the boil. the contents back into the pan with the 2 Stir for a minute until you can smell 2 Remove the froth and add the split lentils and stir. the aroma of the cumin seeds and the mung beans. 10 It should have the consistency of a mustard seeds stop sizzling, then add 3 Reduce the heat and put the lid on the thick soup but if it’s too thick just add a the diced onions. pan. Leave to simmer for 15 minutes. little boiling water and remove from 3 Fry the onions for 15 minutes until 4 Check the lentils are cooked by the heat. they start to brown, then add the carefully squeezing them between 11 Stir in the garam masala, coriander garlic. Fry together for 4 minutes your fingers (caution: the water will be and top with the whole chillies to serve before adding the tomatoes. Stir and very hot, so allow to cool slightly first). leave to cook for a few minutes. Add a Once soft remove from the heat. Reproduced with kind permission from Hari little water if required. Ghotra harighotra.co.uk

32 33 Banana pancakes with fruit Apple and blackberry rice SERVES 2 1 Mash the banana with the back of a Fluffy banana pancakes, easy to whisk fork, until it resembles a purée. pudding up for a sweet treat after dinner, a 2 Add boiling water to the frozen fruit. weekend or great for 3 Put the flour into a large bowl and SERVES 4 Pancake Day! make a well in the middle. There are many varieties of dairy- 4 Beat in the egg (if using) and add the free milks including soya, oat, coconut, Can be milk-free milk to make a smooth batter. rice, and almond milk. When choosing Can be egg-free/vegan 5 Add in the mashed banana and a dairy-free milk, consider allergens whisk until smooth. such as soya or nuts, as well as l 1 banana 6 On a medium heat, heat a little oil in individual preference, when selecting l 125g gluten-free self-raising flour a non-stick frying pan, enough to cover the best choice of milk to use for an l 1 egg ( or use egg replacer) the bottom. individual service user. l 150ml milk ( or use a dairy- 7 Pour the batter into the bottom of the d o

l o

free/vegan alternative) frying pan to make 8–10cm circles. 60g pudding rice F

y l l l i Oil 8 When bubbles start to appear on the 200ml apple juice m a F

l l e 160g frozen fruit surface, flip the pancake and cook for 3 400ml alternative to milk r u P l ©

more minutes. ¼ tsp ground cinnamon o t

l o 9 Repeat until the batter is used up. 1 tbsp honey (not for vegans) or h P 10 Drain the fruit and serve with the maple syrup pancakes. l 2 apples l 100g blackberries or any other berry 3 While the rice is cooking, peel, core Reproduced with kind permission from Coeliac l Additional 1 tsp honey or maple and slice the apples. Add to a pan with UK coeliac.org.uk syrup (optional, if blackberries are the blackberries and honey (or maple not sweet) syrup, if using). Cover and simmer for 10 minutes, until the apples ‘fluff’ up. 1 Wash the rice and then place in a Keep covered until required. You can heavy-based pan with the apple juice. blend the topping at this point to make Bring to the boil and simmer with the it smooth. lid off. 4 To assemble, spoon a quarter of the 2 Add the dairy-free milk, cinnamon rice pudding into a small dish and top and honey (or maple syrup). Bring back with the apple and blackberry mixture. up to the boil and simmer with the lid Serve hot or cold. off for 30 minutes, stirring occasionally 5 If you are not eating this straight (more often in the last 5 minutes) until away, cool and chill rice quickly and eat thickened. (You may need to add a within 24 hours of cooking. couple of spoonfuls of water if it is too thick.) Reproduced with kind permission from Pure Family Food purefamilyfood.com

34 35 G

Raw chocolate truffles

MAKES 15–20 1 Mix all the ingredients in a food You can whip these up in under 10 processor for about 1 minute or until a minutes and make them your own by ball is formed. Place the mixture in the adding your favourite flavour – fridge for 15 minutes. d o o

F coffee/coconut/lime/chilli… or 2 Next, use your hands to form 15–20

y l i

m whatever you fancy. small, bitesize round truffles. Roll the a F

e r truffles in anything you like: cocoa u P l ©

15 large unsulphured medjool powder, finely chopped almonds, o t o

h dates, pitted shredded coconut, cacao, chia seeds, P l 110g raw nuts – of your choice goji berries. Place in the fridge for 20 (may contain sesame seeds and minutes before serving. peanuts and other nuts ) 3 You can make these without a food Fruity tea loaf l 2 tbsp extra virgin coconut oil, at processor. Simply use a fork to mash room temperature the dates on a plate until they are MAKES 10 SLICES 1 Preheat the oven to 160°C l 4 tbsp cacao (raw cocoa) powder smooth. Incorporate the remaining G Can be gluten-free fan/180°C/gas mark 4. Line and grease l 1 tbsp water ingredients and knead by hand until a 2lb or 900g loaf tin. l 1 tsp ground cinnamon everything is well combined. Place in l 150ml tea – black tea, or your 2 Add the pre-prepared tea to a the fridge and follow the steps above. favourite herbal tea saucepan with the dried fruits and l 150g unsulphured dried prunes, bring to a low simmer. Simmer for 1 Reproduced with kind permission from Jewish Vegetarian Society jvs.org.uk chopped to the size of the raisins minute, then turn of the heat and add l 75g unsulphured dried dates, the teaspoon of baking powder. It will y t e

chopped to the size of the raisins fizz as you stir it in. i c o S l 75g unsulphured dried apricots, 3 Blend the banana, dairy-free milk n a i r a

chopped to the size of the raisins and oil together, and add to the pan. t e g l e V

75g unsulphured raisins Stir in the flour and marmalade. h s l i

1 tsp gluten-free baking powder 4 Pour into the tin, and bake for 50 w e J l ©

125ml dairy-free milk (note as page 35) minutes, or until a skewer comes out o t l o 110g vegetable oil clean. h P l 1 banana – ripe works best here G G l 350g self-raising flour ( Reproduced with kind permission from Pure Family Food purefamilyfood.com gluten-free if required) OR spelt G flour with gluten-free baking powder according to packet instructions l 2 tbsp orange marmalade, or any variety. Ginger would also work well

36 37 Useful resources

PUBLICATIONS WEBSITES Food Allergy Survival Guide AllergyWise, Anaphylaxis Campaign’s by Vesanto Melina (Author), Joanne free and accredited online e-learning Stepaniak courses Book Publishing Company, 2004 [email protected] Presents a thorough discussion of the allergywise.org.uk major food allergies and how to deal with them in a positive, affirming way. asian-recipe.com Readers will learn about testing for Source of Asian recipes from various allergies, safety measures for life- countries. threatening conditions, hidden allergens, shopping and kitchen basics, harighotra.co.uk and a host of resources for continued A collection of Indian recipes including enjoyment of life with allergies. starters, sides, mains and sweet dishes. Features over 100 recipes by ‘uncheese’ specialist, Jo Stepaniak. International Vegetarian Union ivu.org/vegan-recipes-around-the- Vegetarian Cooking Without: All world.html Recipes Free from Added Gluten, Vegan recipes from around the world, Sugar, Yeast, Dairy Products, Meat, with over 3,000 – so far – in English, ORGANISATIONS The Interfaith Network for the UK Fish and Saturated Fat and lots more in other languages. Allergy UK 020 7730 0410 by Barbara Cousins 01322 619 898 [email protected] Thorsons, 2000 [email protected] interfaith.org.uk Contains recipes that are well balanced allergyuk.org and delicious but without the use of Jewish Vegetarian Society ingredients such as gluten, dairy Anaphylaxis UK 020 8455 0692 produce, sugar, yeast and saturated 01252 546 100 [email protected] fats. [email protected] jvs.org.uk anaphylaxis.org.uk and Lifestyle for ethnic Muslim Food Board UK minority older people, June 2015 Coeliac UK , the national charity for 0116 273 8228 Produced by the Older People Services people who need to live gluten free [email protected] Development Project 0333 332 2033 tmfb.net/home Available from: [email protected] equalityscotland.com/assets/Healthy_ coeliac.org.uk Pure Family Food Diet_and_Lifestyle/English.pdf [email protected] (Accessed April 2019) purefamilyfood.com

38 39 Vegetarian for Life (VfL) is the leading authority on diet and healthy living advice for older vegans and vegetarians. VfL offers training and support for care caterers.

Vegetarian for Life recently launched a cookery demonstration using some of Memory Care Pledge that will be taken our favourite ‘free-from’ products. If by care homes throughout the UK. This you’d like to find out more, please is to help ensure that vegetarians or contact us. vegans who have capacity issues, or While every care has been taken to cognitive losses, will be offered a ensure that the recipes featured in this choice of meals, drinks and snacks that guide can be made suitable for a uphold their ethical beliefs. For more vegan or other featured special diet at information please get in touch. the time of going to press, we We hope this guide has provided a recommend that you satisfy yourself good overview of various special diets. that the dishes will meet the dietary If you would like to find out more, we requirements of the service user that can provide a half-day equality, you are catering for. diversity and inclusivity training in house for your care setting. The training covers in more detail what a ‘special’ diet is, the 14 allergens, the law around protected beliefs, where to find alternative products such as gluten- and dairy-free and a practical

© Vegetarian for Life 2019