Áine Carlin is the elegant and stylish soul behind the popular vegan food blog, Pea Soup Eats, as well as the author of the recently published cookbook, The New Vegan: Great Recipes, No-Nonsense Advice, and Simple Tips. The New Vegan is a beautiful and practical cookbook that is perfect for the vegan-curious or those who are already vegan but seeking some unfussy, delicious recipes with a focus on fresh, lively flavors. She also sports what may be the world’s most enviable bob. I’m happy to feature Áine Carlin as this week’s Vegan Foodie.
1. How did you start down this path of creating delicious food? Was a love for food nurtured into you? Did you have any special relatives or mentors who helped to instill this passion?
I’ve always been a keen cook and
my Father was forever in the kitchen, so I suppose I learnt the basics from
him. However, I’d never even considered vegetarianism, let alone veganism until
my Husband was posted to Chicago for work. Mostly I was impressed with the
quality and variety of foods on offer (my first trip to Karyn’s
Cooked was a real eye-opener) and I
couldn’t get enough of it…in essence, this is where my real foodie adventure
really took off.
2. What was your diet like when you were growing up? Did you have any favorite meals or meal traditions? Do you carry them over today?
2. What was your diet like when you were growing up? Did you have any favorite meals or meal traditions? Do you carry them over today?
Very Irish. Lots of potatoes,
naturally, which is probably why I have such an affinity for the humble spud.
But also lots of dairy and meat…I didn’t even know any vegetarians growing up.
I still make colcannon and there is wonderful recipe for that in my latest book
The
New Vegan – it’s basically creamy mashed
potatoes with leeks and kale. It’s the ultimate comfort food, in my opinion…simple,
hearty and delicious.
3. What is the best vegan meal you've ever had? Give us all the details!
3. What is the best vegan meal you've ever had? Give us all the details!
There was a wonderful restaurant
in London called Saf (Shoreditch) that has sadly closed (I think it was ahead
of its time)…it specialized in raw cuisine and I had a beautiful birthday meal
there once. Whilst the food was superb, it’s the wine I really remember – an
organic Lebanese red that tasted like cherries…fabulous.
4. If you could prepare one meal or dessert for anyone living or dead, who would it be for and what would you create?
4. If you could prepare one meal or dessert for anyone living or dead, who would it be for and what would you create?
I always loved cooking for my
Father, to be honest…he loved my food and was always showering me with compliments.
He adored anything spicy so I’d probably cook him a curry (such as my Green
Lentil & Spinach one) and because he also had a mega sweet tooth there
would have to be dessert. Rice pudding was always his thing (and he made
a mean one himself back in the day), so I’m thinking my dairy-free
chai-inspired Coconut Rice Pudding would definitely do the trick.
5. What do you think are common mistakes in vegan cooking and how do you avoid them?
5. What do you think are common mistakes in vegan cooking and how do you avoid them?
That it’s somehow vastly
different to non-vegan cooking. Many of the techniques remain the same although
I often find vegan food I am served in restaurants is vastly under-seasoned. For
me, it’s important to inject flavor whilst still retaining simplicity. If you
have quality ingredients at your disposal, don’t be afraid to let them shine.
6. What ingredients are you especially excited about at the
moment?
I go through phases but at the
moment I’m using a lot of tahini – in both sweet and savoury dishes. I’m also
big on fruit at the moment, and love adding berries to salads or tossing them
in a little rose water for a simple dessert. Seasoning wise, it’s all about Za’atar
for me…it’s robust and fragrant at the same time, and unlike anything else. I’m
obsessed.
7. What are your top three cuisines from around the world?
7. What are your top three cuisines from around the world?
Mexican. Middle Eastern. Italian.
Not necessarily in that order.
8. Who or what has been most influential to you on your vegan path? Individuals, groups, books, films, etc. included.
8. Who or what has been most influential to you on your vegan path? Individuals, groups, books, films, etc. included.
The first vegan book I ever
bought was The
Kind Life by Alicia Silverstone. It was
hugely helpful in those early days and I think she has done incredible work – I
love her gentle approach to things. Like many, I am a Rich Roll enthusiast and listen to his podcast religiously…I also think his wife Julie Piatt is
magnificent and I can’t wait to get my hands on her latest book This
Cheese is Nuts.
9. What issue is nearest and dearest to your heart that you would like people to know more about?
9. What issue is nearest and dearest to your heart that you would like people to know more about?
We are living in turbulent times,
politically speaking, and when this happens things like the environment and
whatnot tend to get pushed to the one side. I really hope we can come together
collectively to ensure we limit any further damage on this already depleted
planet.
10. Last, please finish this sentence. "To me, veganism is…"
… embracing a way of living that
places peace at its core.