Belgium-born Danielle Maupertuis is an executive vegan pastry chef, author and presenter, and trainer at The Vegetarian Society. Priding herself on exceptional dessert flavours and presentation, Chef Danielle has worked at prestigious five-star hotels in the UK (Marriott, Red Carnation Luxury Hotels) and abroad in Greece and Lebanon. She has won several gold and silver medals in international competitions for her plated desserts, showpieces, buffets and petits fours, including the ‘Salon Culinaire de la Gastronomie au Liban’ with an international jury. She spoke to us about her life in meat free food …
- What motivates you to eat meat free?
I just cannot stand the unbearable photos and videos showing cruelty to animals. My passion is creating stunning vegan desserts that look fantastic and taste yummy – without animal cruelty … that everyone can enjoy!
- What items are always in your fridge?
As an Executive Pastry Chef, I always have plant-based cream cheese, dairy-free milk and plant-based double cream at hand at all times – so vital in creating light desserts that we can all enjoy!
- It’s Meat Free Monday and you’ve got a friend coming round – what are you going to cook for them?
I will start with a spinach, mango and lentil curry. I will finish with the latest dessert I just created: a soft boiled vegan egg made with apricot jam, a coconut panna cotta and a chocolate halva. In French we say “une tuerie”, something like “to die for”! Even if I do say so myself!
- What was the last thing you ate?
This morning I prepared my favourite smoothie. It contains all the nutrients needed to power me for the whole day: apple, banana, pomegranate, spinach, lemon juice, fresh ginger, a teaspoon of turmeric, cinnamon, matcha powder, spirulina powder and dairy-free milk. Easy to make, it gives me the best boost so I can work on my second vegan dessert book! Then back to the kitchen to create more desserts for an upcoming vegan and gluten-free fine dining afternoon tea pop up and answer several interviews – including this one for Meat Free Monday which I am super excited to be doing!
- If you had to choose only one country’s cuisine to eat forever, which would you choose?
I lived and worked in the Middle East for six years. The variety of their meat free mezzes is incredible. Upon arrival in a restaurant, each table has already displayed a vegetable centre piece that you peck gently while waiting for the food!
- Sweet or savoury?
Sweet when it comes to tasting my new desserts, however definitely savoury in general.
- Pizza or pasta?
Pizzas are so easy to customise with different ingredients: a tomato sauce base, all the vegetables you can possibly imagine and a sprinkle of plant-based cheddar. Or you can go for a Middle Eastern style: Lebanese thyme and sesame mixed with an extra virgin olive oil on a thin pizza crust.
- Tofu or beans?
Beans, beans, all kinds of beans! My favourite are butter beans prepared with a rich tomato sauce, lots of garlic and coriander, served with a Lebanese bread … yum!
- Mild or spicy?
Definitely spicy – one of the reasons I love the Indian cuisine.
- What advice would you give to people wanting to give meat free a try?
Choose a recipe or dish that you already know and simply replace ingredients such as cheese, milk and butter with plant-based alternatives – they are delicious! And when you want to eliminate meat, replace it with dried vegetables (lentils, chickpeas). You will be surprised how meat free dishes taste yummy! And absolutely go for it! However, I also feel that we are losing the art of cooking and baking, and my main piece of advice would be to emphasise self-confidence. Have fun and be prepared – it always helps to have a recipe book that has done all of the hard work for you!
Chef Danielle’s cookbook Vegans Deserve Better than a Fruit Salad, published by Olympia Publishers, is available on Amazon. Try her recipe for Chocolate and Orange Dome.