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Fancy a little something Vegan?

Updated: Jul 2, 2023

“my exploration into eating and living well began as a student – I found it cheaper to eat this way than to not!”

Hi there!

My name’s Novita, and I’m a Daoist Arts Society Teacher. I’m currently writing to you from the Canaries, where I’ve been teaching most recently. I am very excited to be part of the birth of Wild Magazine! My humble offering to you all is a recipe from my own kitchen.

I am passionate about food, sustainability and well-being to the extent that I used to run an award winning cafe and shop in Leeds, notable for its organic produce and sustainable values. However, my exploration into eating and living well actually began as a student – I found it cheaper to eat this way than to not!


I enjoy preparing warming meals, which influences a lot of my recipes (especially during cooler times of the year). I also enjoy trying to meals with whatever ingredients I happen to find in my fridge that day, which are all easy to source. Most come from my veg box order, which keeps my consumption local and my recipes seasonal.

I’d like to share with you a recipe of mine that goes by the name Flexible Soupy Stew, because of how wonderfully flexible you can be with the ingredients!

Prepare your measurements according to however many people you’d like to share the meal with, or how many bowls of leftovers you want to enjoy in the days that follow! Feel free to swap and change this list for whatever vegetables you have in your kitchen, but if you’d like to stick to my original recipe, here’s what you’ll need:

- Garlic - Onions - Ginger - Celery - Leeks - Kale or Broccoli - Beetroot and/or Carrots - Cauliflower - Swede

Flexible Soupy Stew

To begin, create a base of:

- Garlic; and

- Onions.

(These are my two staple items!)

Fry these lightly in a touch of whatever oil is kicking about in your kitchen. After chopping, add:

- Ginger; (depending on how warming you’d like it)

- Celery; and

- Leek.

Finally, add the:

- Kale or broccoli;

- Beetroot and/or carrots;

- Cauliflower; and

- Swede.

Since this recipe is entirely flexible, you can throw in whatever substitute flavours or vegetables that you may have lying around! Add a stock cube or (my personal favourite) Swiss bouillon stock, with the appropriate amount of water in a massive pot.


To finish, sprinkle with toasted seeds, dried or fresh herbs, or pour over grains such as rice, pasta, or quinoa. The variations are deliciously infinite!

About the Author: Lishi Novita is a Daoist Arts Society Teacher and general advocate of health and well-being.

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