By Christine Salins.
In the 10 years since Ella Mills founded Deliciously Ella, her social media platform advocating a plant-based diet, she and the food world have changed considerably.
In the food world in general, there’s been a huge cultural shift, with more and more people turning to vegetarian and vegan diets, driven by initiatives such as Meat Free Monday and an increased awareness of the health benefits of plant-based eating.
For Mills herself, the transformation has been enormous as her Instagram following passed the two million mark and her business expanded from an online presence to offline – a restaurant and cafés, a food line, six cookbooks and a best-selling app.
Based in Britain, Deliciously Elly is now a team of more than 50 people, and Mills is a mother of two, which has shifted her focus to easy solutions like one-pot meals, traybakes, batch cooking and freezable meals.
When Mills first began sharing her recipes online, the term ‘plant-based diet’ was largely unheard of. These days, it’s no longer considered niche or unconventional.
Her latest book, How To Go Plant-Based: A Definitive Guide For You and Your Family (published by Yellow Kite, $55), is slicker and more professional looking than her earlier books, which looked a lot more homespun (although I’ve always enjoyed her recipes, this latest one included).
The book includes scientific data alongside insights and information from doctors and nutritionists, lending credibility to her advocacy for a plant-based diet. There’s a particularly good chapter on raising children on a plant-based diet, as well as a great explanation of the terms ‘plant-based’ and ‘vegan’.
The distinction between the two is nuanced but Mills explains it in three points – firstly, that whereas veganism shapes many life choices, plant-based refers only to diet; secondly, that veganism stems from a moral and ethical perspective and because it isn’t necessarily designed to improve health it can include a lot of processed food; and thirdly, plant-based is not all or nothing, it can refer to someone who is actively choosing to eat plant-based but who might have an occasional foray into meat or dairy.
In describing it thus, she makes the notion of a plant-based diet less intimidating and more accessible to everyone. That can only be a good thing, not only for our health and wellbeing but also for the planet.
Cauliflower and Cashew Pilaf Tray Bake
Serves 4
1 onion, finely sliced
1 cauliflower, tough outer leaves discarded, cut into florets
1 thumb-sized piece of ginger, peeled and finely grated
2 garlic cloves, crushed
1½ tbsp coconut oil, melted
1 cinnamon stick
2 bay leaves
1 tsp cumin seeds
½ tsp turmeric
1 tsp ground coriander
50g cashews, roughly chopped
40g sultanas
250g white basmati rice, rinsed and drained
200g green beans, trimmed and cut into
4 to 5cm lengths
500ml hot vegetable stock
1 lemon, halved
small handful of coriander, roughly chopped
- Preheat the oven to 180°C fan-forced.
- Put the onion, cauliflower, ginger and garlic into a large roasting tin. Add the coconut oil, cinnamon, bay leaves, cumin, turmeric, coriander and cashews. Mix everything until well combined and spread out in a single, even layer.
- Place the tray in the oven and bake for 10 minutes, until the onion and cauliflower have taken on a little colour.
- Take the tray out and add the sultanas, rice and green beans. Stir them through the veg, then spread everything out in an even layer. Pour over the hot stock.
- Cover the tray with foil and bake for 25 to 30 minutes, until the cauliflower and rice are tender. Season and add a squeeze of lemon juice to taste, then serve with a generous sprinkling of coriander, and a drizzle of harissa, if you like.
Note: To vary this, you can swap the cauliflower for squash or sweet potato – just peel and
chop into bite-sized pieces and add it in the same way.
Tip: If you’re cooking for very young children, omit the cashews from the roasting tin and
sprinkle over the adults’ portions when serving.
Recipe and image from: How To Go Plant-Based: A Definitive Guide For You and Your Family by Ella Mills, published by Yellow Kite. Photo by Clare Winfield.
