Food Book Review: Vegan Pizza (Julie Hasson) Thursday, Aug 22 2013 

–The blurb–

Vegan Pizza is filled with 50 modern recipes from easy-to-make pizza dough (including spelt, whole wheat, and gluten-free crusts), creamy dairy-free cheese sauces, vibrant-flavored pestos and spreads, and meatless and wheat-less burger crumbles. Also included are inventive toppings and pizzas that run the gamut from comfort food pizzas like Chili Mac Pizza, Barbeque Pizza and Eggplant Parmesan Pizza, to fresh vegetable-laden pizzas like Sweet Potato and Kale Pizza, Corn, Zucchini and Tomato Pizza and Asparagus, Tomato and Pesto Pizza. There is even a chapter dedicated to dessert pizzas too, from Babka Pizza, to Berry Pie Pizza and Coconut Caramel Dream Pizza. With helpful information and tips on equipment and techniques, Vegan Pizza shares the secrets to fabulous, easy-to-make, dairy-free, meat-free thin-crust artisan pizza that tastes like it came from your neighborhood pizzeria. Now home cooks everywhere can get baking and make fabulous vegan pizzas in their own kitchens.”

–The review–

As a mostly vegetarian consumer of food, pizza can be a tricky minefield to navigate. Sure, there’s the ever-classic margherita or quattro formaggi. Pizza bianca is another good option, dealing with mozzarella and ricotta. However, these are all quite heavy on the cheese and many cookbooks aren’t that imaginative when it comes to vegetarian pizza options. In her latest recipe book, due out on September 3rd 2013, Julie Hasson takes on the arguably even bigger challenge of vegan pizza. Not only does she have to find a range of tasty toppings that don’t rely so much on cheese, but she also has to make a convincing base. So does she manage it?

First, the toppings. One good way around the cheese (apart from vegan cheese, of course, which you can’t get in France) is to mix things up by using vegan pesto as a base (if you’re making your own pesto at home, this shouldn’t be too tricky to achieve). Thankfully, tomato bases also still feature strongly. However, anyone seeking a book based purely on vegetables will be disappointed: Hasson devotes a whole chapter to the creation and use of meat substitutes (mostly using TVP or soy as a base). Conversely, by addressing the ‘vegan cheese’ element, she passes on actual recipes, not just a list of vegan products to buy – for instance, she creates a creamy “cheese” sauce using tofu and soy milk as a base. Flavourings such as liquid smoke and tahini are also used to help conjure up varied and tasty sauces. Following this, she gets to the classics – but sadly, they all rely on vegan mozzarella-style cheese and some of them use vegan meat substitutes as well. This is definitely aimed at Americans – there’s no way you’d be able to find this stuff in France, even at health food stores (and even if you could, it would be very expensive).

Much more promising is the “farmer’s market pizza” chapter, which offers up multiple mouthwatering options, including asparagus and pesto, corn and courgette, broccoli and sundried tomato, pineapple and jalapeno, and wild mushroom and potato. However, only the sweet potato and kale pizza, and the tomato, cucumber and caper pizza, don’t rely on processed ‘vegan’ cheese, which again is a little bit limiting. The ‘not the usual suspects’ chapter suffers from the same problems as previously, thanks to an overreliance on meat and cheese substitutes. The most promising recipe here is the muffuletta pizza, which uses a tomato, chilli and garlic base and toppings of olives, capers, pickled vegetables, and fresh herbs. The global chapter is more complex than previous chapters in terms of both sheer number and variety of ingredients, meaning that whenever the dreaded ‘vegan mozzarella’ is mentioned, it can be left out. The Bibimbap pizza, inspired by the Korean rice dish, sounds excellent: who wouldn’t love a pizza that has a gochujang base, sesame seeds, garlic, spinach, shiitake mushrooms, scallions and beansprouts? The Thai peanut pizza is equally commendable thanks to its creative use of sriracha, peanuts and peanut butter, broccoli, scallions and agave nectar.

The dessert pizzas are also a wonderful idea that I never would have thought of – even if it isn’t strictly Italian and you’ll find me sneakily substituting the vegan margarine for butter. The berry pie pizza can also be made with no substitutions whatsoever thanks to its elegant ingredient list of berries, sugar, water, cornflour, pizza dough and icing sugar. In fact, most of the dessert recipes can be made by the average human with no interest in vegan margarine.

All of these pizzas are supported by the base. Hasson recognises that this is a classic recipe to not be messed with and sticks with the components of the base that you will find in Italy: flour, salt, olive oil, yeast, and warm water. She also explores other equally interesting options, though, such as wholewheat, spelt, and gluten-free bases, meaning there should be something to suit everyone. All of the recipes are easy to work through, too, and are accompanied by beautiful photographs.

Suffice it to say that this is probably not a recipe book for the beginning vegan, in the sense of far too many specialist products being required to pull these recipes off (the meat and cheese substitutes are one such example, but the tofu and the vegan margarine and the soy milk can prove equally obscure). However, the good news is that vegetarians and even meat-eaters can just adapt the recipes to suit their own needs – by using regular butter or cheese, for example. It’s worth noting that even putting slightly marginal ingredients aside, the book is packed with delicious ideas, and as a vegetarian sympathiser myself (even if apparently I can’t live without cheese), I feel that the message of vegetarianism and veganism is important: we don’t NEED to eat meat, so stand back, experiment with new vegetables or sauces or flavours, and just let the new taste experiences roll in.

other books by Julie Hasson

150 Best Cupcake Recipes (2012)

Vegan Diner (2011)

The Complete Book of Pies (2008)

300 Best Chocolate Recipes (2006)

cross-posted to Bianca’s Book Blog


National Vegetarian Week (2013) Monday, May 20 2013 

It’s that time of year again! With National Vegetarian Week taking place from today until the end of the week, it’s an excellent time to look at our consumption of meat and fish and decide what needs altering. Most people need to make changes of some kind, whether this is for health reasons or ethical ones – so this week could see people deciding if they want to eat meat and fish less, if they just want to consume better-quality products (of which the expense can go hand in hand with the previous point), or even if they wish to continue eating these products.

Followers of this blog may already know that I’m an ex-vegetarian – but just because I now live in the land of chitterlings (which I don’t like) and coq au vin (which I do), this doesn’t mean I’m condemned to consuming meat at every meal. Even my French husband doesn’t see the need to eat fish or meat every day, and while he’s in control of the menu at the weekends, I manage our weekday food – hence why our weekday food this month looks like this:

wordcloud2As I have said in the past, this is money-saving as well as potentially scoring ethical and health points. Not to mention delicious 🙂

Plenty of others are on board this National Vegetarian Week, too. Bradford-based Indian vegetarian restaurant Prashad is offering a half price tasting platter this week only and Italian chain Bella Italia is offering free side dishes, while Cook Vegetarian magazine is running a series of giveaways on its website, including the chance to win a Kuhn Rikon knife set (for chopping all those veggies!) and a smoothie making kit (you’ll never guess what that one’s for…!). Twitter users can also enter Fragata’s competition to win a vegetarian hamper – winners are announced on May 27th, so get your skates on!

The National Vegetarian Week website itself is naturally a mine of information too: if you don’t know what to cook, it’s hosting all kinds of scrummy ideas on its recipe page, including Anne’s mushroom stroganoff, and there are plenty of good vegetarian cookbooks out there too: try offerings by Simon Rimmer, Madhur Jaffrey, and Celia Brooks Brown. The Vegetarian Society, which is hosting the week, is also running numerous events around the UK, including picnics, barbecues, special discounts and limited edition menus.

As you may have averred from the above, plenty of celebrity chefs have been known to extol the virtues of the humble vegetable family. Hugh Fearnley Whittingstall did it with his River Cottage Veg Every Day. It’s even rumoured that Jamie Oliver has a vegetarian cookbook in the works. In the meantime, try recipe books from famous veggie-fanciers Dennis Cotter, Yotam Ottolenghi, Jane Grigson, and Rose Elliot.

And while you’re doing all that, you’ll find me eating my dinner. Tonight? Thai potato patties, followed by Rowley Leigh’s strawberry cake. Happy eating!

Going back to my roots Sunday, Jan 20 2013 

As many of you who peruse this blog may know, I used to be a vegetarian, but gave it up on my move to the land where “everything is good in a pig”. However, I still eat a mostly vegetarian diet at home, and am constantly on the lookout for new recipes, as many which sound tempting on paper are dreadful in practice (such as a three-veg pudding that I read about in “Cooking from an Italian Garden”, which actually turned out to basically be baby food. NICE.).

However, Saint Ainsley of Harriott has come along to save me with a recipe for root veg and nut crumble. Yeah, I know – it may not sound that appealing. And it may not be what you would expect from the lively Jamaican guy best known for brightening up every episode of Ready Steady Cook:

BUT this recipe is not only tasty, cheap, healthy (you can get ALL of your five a day from this recipe alone), and easy to make, but it also reheats brilliantly and leaves you feeling full for ages.

So, for your cooking pleasure, here’s the full recipe, which has been shamelessly copied from the Flour Advisory Bureau’s website:

Not a picture of mine, but theirs looks basically the same, and they are better photographers too…

Fry 900g of chopped prepared root vegetables (a mixture of carrot, swede, parsnip, turnip, and butternut squash) in 25g butter. Cook gently for 10 minutes before adding 2 cleaned and sliced leeks. After 3-4 minutes, sprinkle in 50g flour, and stir it in before adding 300ml vegetable stock, 150ml milk, and 200g chopped tomatoes. Cover and simmer for 10 minutes. Meanwhile, make the crumble topping: rub together 50g butter and 100g flour (OR just fry up 100g wholemeal breadcrumbs in the same amount of butter) until it resembles breadcrumbs. Stir in 100g grated Cheddar cheese, 75g chopped mixed nuts (I used hazelnuts, almonds and walnuts), and 1tbsp each of sunflower seeds and sesame seeds. Season to taste, and then season the filling as well. Bake for 20-25 minutes at 190°C, and serve with extra veg (e.g. broccoli) if you like. Serves 6.

The first time I made this, I halved it to make 3 portions, which did me one great dinner and then two easy-to-freeze portions for work lunches. This doesn’t disintegrate on defrosting or microwaving, or lose flavour – it tastes just as good after a spell in the freezer. Its versatility is also another winning point: you can just chuck in any root veg you have (even potatoes!) and mix up the nuts and seeds for variation (I used a bag of “Omega Sprinkle” from Holland and Barrett that I had lurking in my kitchen cupboards). In addition, it definitely ensures you’ll be able to get through your afternoon without having to make a dash for the vending machines.

I really think that Ainsley, through his work with Ready Steady Cook (as well as other shows like More Nosh, Less Dosh, and books like his Meals in Minutes series), has really helped to show that you can make decent food on limited means (whether that means time or money). It’s my view that this recipe only furthers that cause – and urge you to give this winter warmer a go at the earliest opportunity.

Student days Wednesday, Nov 7 2012 

Either that’s a really tiny bottle of Bacardi, or a reeeeeeeally big glass of Coke…

Whenever I pass through the duty-free area at the airport, a number of things catch my eye…usually including the giant Toblerones. However, on this occasion I also picked up a couple of miniatures for my mixing pleasure, and tonight the Bacardi is the star of the show.

Ahh, Bacardi and Coke, how I’ve missed you. You remind me of my student days.

I first went out on a proper “student” night out aged 17 when I went to visit my friend Katie for the weekend. She was a year older and had just started at Middlesex. Having sneaked into the club with no issue, I was then asked what I wanted to drink. Suspecting that a glass of Sauvignon Blanc might not go down amongst a load of lairy students in the Walkabout club, I seem to recall that I shrugged and said “I dunno”. Katie then took the liberty of ordering me something along the lines of a Bacardi and Coke, and so my voyage into the world of student mixers began.

I’ve moved on since then, but my sister and I usually indulge in a Malibu and Coke whenever we’re back home at my parents’, for old times’ sake (not that this was something we ever ritually drank with them, but they don’t like Malibu and were never that bothered about underage drinking). Jack Daniels and Coke, and Southern Comfort and Coke, are also old favourites of mine, acting as a debased form of Proust’s madeleine, transporting me back to student nights out in a trice, whether it’s drunken times on a sticky floor singing Hey Jude with strangers, or sitting with friends in a karaoke bar.

But this is not my only figurative return to my student world tonight, as I also threw together a shepherdess pie for my dinner (resulting in one portion for tonight and three lunches for next week – RESULT). This was one of the many recipes I amassed before heading off to university, having decided that when I got there I would turn vegetarian. Some of the recipes I tried during that time were frankly horrible. But some I have kept, and they still form part of my diet today (which is still a majority vegetarian diet, even here in the land of meat and entrails).

I share the recipe with you here today, as it is dead cheap to make, will make you several meals, keep you going for a long time after you’ve had a portion, and will give you at least 2 or 3 of your five a day in a single serving. Oh, and it tastes nice. I can’t remember where it came from, or I would credit it. But if you recognise it, rest assured that I remain indebted to its creator.

(serves 6-8)

Put 800g of chopped peeled potato (can be sweet or normal, or a mix), onto the boil. Chop the pieces quite small so that they will cook more quickly. Meanwhile, sauté one chopped onion in 2tbsp olive oil for about 5 minutes. Stir in 2 chopped carrots and 1 chopped courgette and cook for a further 5 minutes. Add 1 tin of tomatoes, 1tbsp of tomato purée, a pinch of mixed herbs, 200g of sweetcorn and 400g pulses (your choice). Bring to the boil, and simmer for 10 minutes. Check the potatoes, and when they are done, drain and mash them. Place the vegetable mixture into a casserole dish, and spread the mashed potato carefully over. Sprinkle over grated cheese to taste, and bake for 30 minutes at 180°C. Eat and enjoy! The extra portions freeze and defrost well for handy microwaveable work lunches.

More of my (semi-)healthy student staples:

  • pasta with lentil and red pepper sauce
  • cheese on toast
  • baked potato with baked beans
  • chickpea curry
  • stir fry

Omega-3…vegetarian style Sunday, Sep 9 2012 

It’s well-known that omega-3 is needed to keep our eyes, brains, and other body parts healthy. An essential fatty acid, it’s often trumpeted that the best source of this is oily fish, such as mackerel, herring, salmon, and sardines. While this may be true in terms of absolute or relative values, it often leads to misleading statements around the internet, such as “we need to eat oily fish twice a week to stay healthy”. I hate statements like this, as they reinforce the popular myth that a vegetarian diet cannot possibly be a healthy one. So how can vegetarians get their share of omega-3 in?

First of all, let’s look at the amount of omega-3 we actually need. Men need 1.6g a day, while women require 1.1g. This is perhaps less than we would have believed considering the emphasis on omega-3 in the media. We perhaps need to consume even less than this depending on what our diets already contain, as many popular foods can now be found in versions that have been fortified with extra omega-3, such as bread, juice, yoghurt, and even confectionery.

But let’s start with those basic values that are needed by all of us each day. One large egg contains just 0.03g of omega-3, so it’s clear that as in many other aspects of nutrition, vegetarians just have to be more creative to get their omega-3 in. Seeds are a good place to start. Already extolled for their high levels of fibre, unsaturated fat, vitamins and minerals, seeds also contain significant percentages of omega-3. Linseeds, for instance, contain up to 59% omega-3. Perhaps even easier is the humble walnut: just 30g of walnuts contains 2.6g of omega-3, which is way more than a man or a woman needs as a bare minimum. Pecan nuts (0.3g/oz) and pistachios (0.1g/oz) are equally tasty sources of the fatty acid, which performs a variety of important functions, including blood clotting, and has been linked to increased memory and a lower risk of heart disease (although statistically vegetarians and vegans have a lower risk of cardiac problems anyway).

Slightly randomly, the butter from grass-fed cows also contains more omega-3 than butter made using the milk of factory-farmed cows – so even more reason for vegetarians to go organic or free-range. Tofu is also 15% omega-3 – meaning you need to eat just 10g of tofu, as a female, to get your full omega-3 requirement for the day. Not bad!

However, our bodies are not great at converting ALAs (alpha lineolic acid – which is the “type” of omega-3 found in these foods) into EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid) – which, apparently, are really the best kinds of omega-3 to have in the body. So what can vegetarians do to optimise this process?

The main thing is to make sure you eat a balanced diet in all other areas, as protein, vitamins B6 and B7, calcium, copper, magnesium and zinc all help the conversion process. If you really have to, there’s also a wide range of vitamin and mineral supplements available. Equally vital is to balance our ratio of omega-3 and omega-6: by consuming less omega-6, you benefit more from the omega-3.

The old advice to “eat your greens” is therefore valid for this reason too: leafy green vegetables may be comparatively low in omega-3, but all of the small amounts soon add up. Broccoli has 0.13g per 100g, and cabbage has 0.11g per 100g. Spinach and romaine are also good ones to go for, and all of these green leafy vegetables are higher in omega-3 than omega-6 (walnuts are arguably a bad way to top up your omega-3 levels because of this: their omega-6 level is higher). Asian vegetarians, or fans of Asian food, may also be in luck – seaweed is another excellent source of omega-3 (DHA and EPA specifically), and this features regularly in dishes such as stir-fries (dried nori, or seaweed, is also readily available at most mainstream supermarkets, making it another easy addition to a vegetarian diet). Algae is also where fish get their omega-3 – they don’t make their own, you know! So if it’s good enough for them, it’s certainly good enough for vegetarians around the world.

Reasons to go veggie this National Vegetarian Week Friday, May 18 2012 

OK, so it’s out: I’m a vegetarian sympathiser. While now ex-vegetarian officially (I crossed back over to the dark side on my move to the land of snails and frogs’ legs in 2008), I still eat vegetarian food about 70% of the time. And with National Vegetarian Week on the horizon (May 21st-27th), it’s probably quite a good time to explain why.

Cook Vegetarian magazine covers some of the reasons why even going vegetarian for some of the time can be good for your health, your wallet, your cooking skills, and the environment (we all know that going veggie full-time isn’t easy, especially on the days where a sausage sandwich with lashings of ketchup and brown sauce would just seem to make the whole world better). I found that as a vegetarian I was far more likely to get (and exceed) my 5 a day. This meant I was fuller for longer, had more energy, and by association, was slimmer – all of which has its own health benefits. The World Health Organisation also recommends that we limit our consumption of meat altogether to 500g a week (which probably amounts to eating meat 2-3 times a week for most people) and cut out processed meat completely. This latter step has clear health, wealth and ethical benefits: by not visiting purveyors of processed meat, such as kebab shops or fast food outlets, you avoid the inevitable intake of saturated fat, save your money, and can sleep at night safe in the knowledge that perhaps one less chicken has suffered its short life in a tiny cage (demand feeds supply, remember).

In addition, with the United Nations estimating that one-fifth of the world’s greenhouse gases are caused by meat production, we can also consider going veggie as an ecological step. This is also before we even get to the deforestation required to house cattle, and the food and water production required to feed those cattle (which could be spent on improving the prospects of the poor and hungry perhaps). All of these points were ones I appreciated during my time as a vegetarian. Equally, in Britain and the US in particular, there are multiple vegetarian options available when it comes to eating out (The Gate, which will open a new branch in Islington on June 1st, is just one of the many vegetarian restaurants out there) as well as eating in (popular TV chef Hugh Fearnley-Whittingstall released a book and TV series not too long ago entitled River Cottage Veg Every Day focusing on vegetarian cuisine), proving there’s no shortage of ideas for eating well as a vegetarian (you don’t need to be the pale and pasty vegetarian who only eats omelettes, margarita pizza, chocolate bars and chips).

It’s also worth remembering that many of the great cuisines of the world are heavily vegetable-based: Indian and Thai food has many excellent vegetable curry and dhal recipes, China and Japan are famed for their vegetable stir-fries and bento boxes (yes, even in the land of sushi they don’t eat fish every day!) and Italy’s range of vegetarian pizzas and pastas is frankly breathtaking and enough to rival their meat-laden versions. Many of these countries have very high life expectancies for their populations and it’s perhaps at least partly down to their veggie diets. What’s more, when they do use meat and fish, it’s nothing short of high quality. If it’s good enough for them, then why not for us?

But what about the downsides of vegetarianism? What else prompted my return to meat-eating? As well as my move to France (a.k.a. the land of the carnivore), there were other reasons: firstly, I did just really miss sausage sandwiches :p  Secondly, I intensely disliked the awkwardness I felt when needing to inform hosts I was vegetarian, or asking chefs to prepare something different for me (this latter scenario mostly took place in France) – even if most if not all of that awkwardness was something I put on myself rather than being caused by others. It’s also difficult to put up with the jibes of others (yes, first-year flatmates, I am looking at you) without being made to feel that you’re wrong for making those choices. Vegetarian cooking can also be time-consuming, which can be an important concern when there are days at work when you don’t get in until late, but this is still only a secondary concern, as cooking with meat can also take a very long time (dishes like moussaka, fish pie and cannelloni are no quick fix).

But nonetheless, as mentioned at the start, I empathise greatly with the cause of vegetarianism and urge you to try it out, even if only for a few days a week. You’ll broaden your mind and hopefully shrink your waistline as you pile up the savings and do your bit for the environment. Seriously, everyone’s a winner – and I hope my menu below from this week proves it can be delicious too:

Monday: Porcini mushroom risotto

Tuesday: Cherry tomato and mozzarella spaghetti

Wednesday: Broccoli soufflé

Thursday (lunchtime – bank holiday FTW!): Gnocchi with rocket pesto

Thursday (dinner): Ghar ki dhal

Friday: Phat Thai Jay

On a Quorn-style quest for a higher-quality life Tuesday, Mar 20 2012 

We’re always being told that we are what we eat. On the one hand I am naturally sceptical of this: having suffered with acne for nigh on 15 years, and having found that no change in diet seems to have helped the spots at all, I have no real reason to believe in it. On the other hand, I spent a little over a year as a vegetarian, giving up only when I got myself a French boyfriend (now husband) and realised a move to France (the land of the carnivore) was a real possibility. During that time, not only did my food bill go down, but I was also slimmer and had more energy. Even now that I eat meat again, I am still a vegetarian sympathiser and don’t see the need to eat meat or fish every day at all.

There are plenty of health-related reasons to go veggie – as stated above, even without any meat substitute, my energy levels were through the roof and I enjoyed a slim yet pear-shaped figure (just “slim-ish” these days!). But what about those days when you just really, really miss sausages? Meat replacement products like Quorn can be helpful in this situation (although not in France, where I now live: even though the situation is improving, I have in the past picked up “meat replacement” products here to find chicken in the ingredients list). For those of you who aren’t aware, products like Quorn are made up of mycoprotein, which is a protein that chiefly comes from a fungus named fusatium venenatum. And this protein/fungus has a lot of benefits – basically, it is a superfood.

  • It’s got all 9 essential amino acids, which are classed as ‘essential’ because the body doesn’t make them – so we have to put them in. These strengthen muscles, are good energy sources, help you to stay in a good mood (yes, really – they are precursors for the magical serotonin and dopamine), and help keep your red blood cells working properly.
  • It’s low in fat, which can be good for slimming. 
  • It’s an alkaline product (other alkaline products include herbal teas, carob, and whole grains). This is good for your overall health: our diets should be 70% alkaline as our bodies find it harder to digest acids.
  • It contains minerals, including selenium (which protects cells from damage), zinc (repairs bones, celles and tissues, protects you from disease, and is essential for fertility and digestion), iron (important for muscle protein), magnesium (for body temperature regulation and energy production), and calcium (which is good for strong bones, hair, teeth and nails – which is great news if, like me, you don’t consume much dairy).
  • Quorn also contains plenty of B vitamins, which help with eye health, help with wound healing, and even reduce the risk of pancreatic cancer.

Shepherd’s pie, made with Quorn (sadly not by me). Yes, really.

All of this made me wonder why I hadn’t tried it (or at the very least, hadn’t tried it for a very long time; I genuinely cannot remember if I ever sampled it during my vegetarian days, as I cooked a lot from scratch). I therefore set about trying to find some in France, which is as good as impossible. A shame, as I had (in a funny sort of way) been quite looking forward to sampling it. But it’s certainly affordable (ÂŁ2.09 for 2 quarter pounders, for instance), and could be a good, healthy way of satisfying a meat craving without actually eating meat. All other ingredients in your recipe stay the same, so it’s hassle-free too. And if it helps your weight, your energy levels, your mood, or your digestion, so much the better, surely!

To set off on the road to a more beautiful and varied life couldn’t be easier; there are plenty of recipes to get you going on the Quorn website and elsewhere. And let others know how you get on, be it here or on my other site, Bianca’s Beauty Blog (where I discuss the beauty benefits of Quorn): make dishes! Upload pictures and recipes! Share your tips and experiences! You can also do the same on Quorn’s Facebook page.

It looks as if I’ll need to try Quorn in England if I’m ever going to (somehow I don’t think I’ll be able to convince my carnivorous French husband to become some sort of elaborate Quorn rustler on his trips to Belgium – where it is sold). But hopefully with the majority of my readers being in the US and UK you’ll find it easier to come by – and will be able to report back on its effects on your skin, your health, your mood, and your life.