Ruby Bhogal from GBBO introduces a cookbook featuring 50 plant-based bakes suitable for vegans

Ruby Bhogal from Bake Off is set to launch a cookbook with 50 recipes, all of which will offer a plant-based alternative for every bake.

The finalist of The Great British Bake Off is ready to excite palates with her creative new cookbook, One Bake Two Ways, now accessible in the UK through Amazon and other stores.

Bhogal’s cookbook showcases 50 ‘classic’ recipes, each accompanied by guidelines to prepare a plant-based variation, producing a vegan-friendly cookbook with widespread appeal.

In an interview with Green Matters, Bhogal shared her inspiration for the book launch: “Whenever I posted recipes on social media, someone would ask, ‘How can I make this plant-based?’ I would then provide a plant-based alternative for that recipe. The more I did this, the more I thought, ‘Could this be a good idea for a book?

‘She also characterized the book as “a gentle introduction to plant-based foods” because even if individuals are not actively seeking animal-free recipes, they might be willing to try the plant-based options. “It could be a situation where, ‘Oh, I’m out of eggs. I’ll try the plant-based version for now,'” she elaborated.

Ruby Bhogal: One Bake Two Ways

Ruby Bhogal has included enticing recipes like Peanut Butter & Jelly Millefeuille Cake, Pina Colada Meringue Roulade, and Medjool Date & Orange Sweet Samosas in her latest book.

The book’s unique baking approach guarantees that everyone can savor the baker’s delectable creations. Bhogal openly acknowledges her preference for the plant-based versions of numerous recipes featured in the book.

In order to make these recipes inclusive for all, Bhogal has focused on utilizing straightforward, wholesome ingredients in her creations.

She informed Green Matters that “she had put in a lot of effort to ensure that the recipes were not heavily processed and that all the necessary ingredients should be pantry staples or readily available.”

Is Ruby Bhogal vegan?

Ruby isn’t vegan, but she eats a lot of vegetarian food.

 Bhogal’s upbringing was in a british-indian household that predominantly followed a vegetarian lifestyle, which inspired her to create recipes that accommodate a flexitarian diet.

 She loves food and first tasted it at a young age; she started cooking plant based meals. She talked about the importance of small changes, like a 12 year break from beef and red meat, and what she wants to leave behind. Bhogal credits her partner, James Stewart, a TV presenter and host of the Saving Planet Earth Podcast, for influencing her growing environmental awareness.

She stresses the significance of inclusivity and sustainability in her culinary practices. “There is now a wide range of dietary preferences within our family,” she explains.

“My father no longer eats meat, whereas my mother, brother, and sister continue to include it in their diets. My other sister alternates between being vegan and vegetarian.

“It is significant to me to be able to offer food to others as a part of my cultural heritage. If I couldn’t accommodate someone due to my lack of knowledge in making a plant-based cake, it would truly sadden me.”

Bhogal’s upcoming book is set to revolutionize baking for those looking for tasty and adaptable recipes that meet various dietary requirements, all while considering the environmental impact.