For over three decades, I have embraced a plant-forward lifestyle, beginning as a vegetarian and later transitioning to pescatarian. Navigating a balanced and nourishing relationship with food while honouring my deep empathy toward animals has remained a meaningful and ongoing pursuit.

One resource that resonates with both my nutritional goals and personal ethics is Viva! Vegan Cookbook by Maryanne Hall. This vibrant collection of recipes offers not only health-conscious meals but also aligns with compassionate values, making it a standout guide for those seeking plant-based inspiration without compromise.

I recently had the honour of interviewing Maryanne at Viva! to learn more about their journey in creating this impactful cookbook.

Rebecca: What sparked the creation of Viva!, and how has the company’s vision evolved over time?

Maryanne: In the words of Juliet Gellatley, founder and director of Viva!, "In forming Viva! I wanted to campaign loud ‘n’ proud on all vegan issues – to protect our planet and health, but also for all farmed animals – including egg-laying chickens and dairy cows. I had filmed factory farming and looked incarcerated animals in the eye. That changes you. The need for societal change becomes very real and urgent.”

Rebecca: What inspired you to write Viva! Everyone Can Cook Vegan and share your culinary passion?

Maryanne: My colleague Jane Easton wrote Viva!’s first fabulous cookbook over ten years ago, and because of its success, we decided it was time for book two. I wanted to create a cookbook that was genuinely accessible and inspiring for everyone to eat a wider range of plant-based meals, regardless of their dietary preference.

I went vegetarian in my teens, then later vegan and ever since, I’ve felt passionate about creating plant-based dishes that are simple, delicious and indulgent. My nan was a vegetarian and always enjoyed shopping in the local market for fresh fruit and vegetables. She provided an abundance of food whenever we visited and delighted in giving us extra helpings and secret treats. I’m afraid I don’t have one of those stories where family members passed down all of their secret recipes, inspiring me with their love of baking, although my nan did unknowingly create the recipe for the 5-Minute Toasted Mixed Seeds! My mum has never really had a flair for cooking (she’s at peace with this!), and I found myself exploring the world of food when I left home. One thing my family did really well was trying to make things healthy, which made me aware of the impact of food on the body from a young age. It felt important to me that meals were both nutritious and tasty at the same time.

After doing a variety of jobs in other areas, including working overseas, I found myself drawn to food again and went on to be a chef in ski chalets, on yoga retreats, vegan restaurants, and assisting at a cookery school. My love of travel and international cuisine, combined with a desire to show people how easy and flavourful vegan cookery can be, culminated in this collection of recipes. I found myself developing the cookbook I’d always wanted for myself – one that I, and others, would actually use on a daily basis.

Rebecca: What are your top three favourite recipes from Viva! Everyone Can Cook Vegan, and why do they stand out?

Maryanne: Hmm, it’s very hard for me to choose because there was intention and a creative process behind every recipe, and I love making (and eating!) them all. The ones I look forward to the most are: the Super-fast Scrambled Tofu because it’s hearty, tasty, full of protein and a variety of other nutrients, and it works well for a breakfast, lunch or dinner; the Prosecco Fondue, which feels like a indulgent treat and tastes just like a traditional Swiss fondue but with a bit of added sparkle; and the Spinach & Vegan Ricotta Cannelloni – probably my favourite recipe ever because I adore cheesy, Italian pasta dishes. The ‘ricotta’ is made from a blend of tofu, sunflower seeds, lemon juice, garlic and nutritional yeast, and when combined with the spinach and nutmeg, it tastes divine – non-vegans can never tell the difference!

Rebecca: For someone who isn’t vegan, which recipe from the cookbook would you recommend as a must-try?

Maryanne: Along with a variety of international and original dishes, the cookbook contains the tried-and-tested classics, all made plant-based, which non-vegans will enjoy and find familiar. Again, it’s hard to choose just one, but I’ll go for the White Chocolate & Raspberry Cheesecake because every time I’ve made this dish at cookery demos, picnics, parties and barbecues, everyone has gone back for more, regardless of their dietary preference! It’s a gorgeously decadent cake where the sweetness of the chocolate, the tartness of the raspberries and the creaminess of the filling create a delicious flavour profile.

Rebecca: Are there any recipes in the book that are particularly kid-friendly or great for introducing little ones to vegan cooking?

Maryanne: We’ve had feedback from parents that they’ve been really pleased with some of the more kid-friendly recipes, as they’re healthy and nutritious, but the veggies are hidden. The most popular dishes for kids include the Very Berry Smoothie Bowl – think hidden fruit, looks pretty and optional sprinkles for kids to enjoy making; the Yummiest Green Smoothie – again, hidden fruit and veg but it’s a delicious drink and tastes like a dessert; the Double Chocolate Overnight Oats – popular with slightly older kids and a great boost to start the day; the Vegan Fried Eggs – fun and easy to make using blended carrot for the yolks and rice flour for the whites; and the Mac & Cheese sauce – made from blending cooked potatoes and carrots (more hidden veg), and you can get creative with the toppings; the Veg-Packed Spaghetti Bolognese, a favourite with both adults and kids alike for all the obvious reasons; and children can have a lot of fun making the Time is Tight Tacos (minus the spices).

The most popular desserts with kids include the Gooey Chocolate Fudge Cake and the Strawberry & Cream Cupcakes – the Berry Crumble Slices also go down a treat!

Rebecca: How do you believe this cookbook can contribute to improving health and well-being?

Maryanne: Most of the recipes in Everyone Can Cook Vegan are healthy and nutritious, whilst also being tasty and indulgent. I really wanted this cookbook to demonstrate that plant-based food isn’t about restriction or missing out; it’s about opening yourself up to a whole world of delicious possibilities.

All major health bodies agree that a varied plant-based diet protects against obesity, diabetes, heart disease and cancer. This cookbook shows how you can increase your intake of colourful fruit, vegetables, wholegrains, pulses, nuts and seeds – all the stuff our bodies thrive on!

A new challenge, which you may not yet have heard of, is the 30-Plant Challenge, encouraging you to eat 30 different plant foods each week. That might sound unachievable, but it equates to just over four new items a day and as nuts, seeds, herbs and spices as well as many drinks count, it’s a lot easier to achieve than you might think.

Scientists found that the gut bacteria or microbiomes of those eating more than 30 different plant foods per week were more diverse and included more of the types that confer health benefits than those who ate 10 or fewer per week. It’s because plants are packed with fibre, which acts as a prebiotic, providing fuel for the ‘good’ bacteria in your gut. The health benefits of a diverse, healthy microbiome extend far beyond protecting your digestion; it’s thought to look after your immune system, reduce inflammation and regulate many other body functions, helping you stay healthy and happy. Your gut microbiome is critical for good health.

Rebecca: Can you share more about how Viva! Everyone Can Cook Vegan will “pay it forward” when readers purchase their own copy?

Maryanne: When creating the cookbook, we wanted to make it accessible to as many people as possible, which is why we kept our price point down. We make a small amount of profit on each book, and that goes directly into funding our existing projects, campaigns and investigations on the impact of diet on animals, our health and the planet.

At the moment, the food team are working on the expansion and promotion of our V7 programme, which includes a seven-day classic and a high-protein meal plan full of breakfast, lunch and dinner inspiration. It also incorporates nutritional information, hints, tips, instructional videos and myth-busting to help users incorporate more plant-based meals into their weekly repertoire.

Rebecca: What is one thing I haven’t asked that you would like to add?

Maryanne: Along with our cookbook, Everyone Can Cook Vegan, we’ve also got lots of other recipes and resources to help you try more plant-based dishes. As mentioned above, there’s V7 at v7.viva.org.uk and hundreds of free, tried-and-tested recipes, blogs and articles at veganrecipeclub.org.uk or on the Vegan Recipe Club app. If you want to know more about why a plant-based diet is great for your health, we also have plenty of info at viva.org.uk/health.

The Viva! teams’ passion for ethical living and culinary creativity adds depth to the pages of the book, revealing a heartfelt mission to empower others in living well and kindly.

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Background in the video production industry for over twenty years, Rebecca Ann Price continued her passion for storytelling by writing and creating Realm Komiks. In addition, she is an active Blogger at www.TheCloverNook.com and a writer for Thrive Global. Her speciality is in Keeping You Younger physically, emotionally and mentally as we travel through life together.

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