Entrepreneur, Paralympic skier and restaurateur Heather Mills launched VBites vegan restaurant in Brighton five years ago.
Mills, 47, from Washington, created vegan substitutes for burgers, hot dogs, bacon and more, allowing the ‘transitional carnivore’ a nutritional and ethical taste of the food they crave, while bringing innovative vegan food to a wider audience.
Here she gives a Q&A on her food habits:
If you could eat one cuisine for the rest of your life?
It’d be Japanese food. I absolutely love it. And then vegan Sunday roast is a weakness. I love my roast potatoes. I par boil them, hand score every single potato, put melted organic coconut oil on, then tonnes of veg and our vegan gammon which is just gorgeous.
Your go-to meal?
It depends where I am. If I’m at one of our takeaway places, the hoi sin vegan duck is a classic. That took me a long time to develop and it’s really become popular.
Also, our vegan fishcake with a caper sauce, that’s yummy. If I’m feeling like something plainer but still fresh tasting I’ll go for a falafel wrap.
How do you treat yourself?
My vegan cupcakes! I’ve just eaten a vegan choc chip coconut cookie that we sell.
I’m a sweet toothed girl, when I get a craving I want to have our red velvet cake and a green matcha tea.
What can’t you do without in your weekly shop?
Kale, spinach, broccoli, quinoa and garlic.
How do you keep energy levels up for ski training?
I tend to make vegan protein balls, with coconut flour or almond flour. I’ll soak a load of seeds, nuts, dates and chia seeds, goji berries overnight, put in in a blender, roll into balls and cut into bars, put them in the freezer for the whole week and then take them out to me to much out and they’re very healthy, high calorie , high protein food.
How do you make eating on the go easier as a vegan?
I plan ahead, 15 minutes in the morning because otherwise you end up grabbing some rubbish from the petrol station and end up feeling awful.
I’ve just been to CMYKChester to launch VBites there, and that’ a six hour travel day for me. I got up in the morning, cooked some vegan chicken, steamed a load of broccoli, some kale, some ginger, some garlic and then I shoved it in a Tupperware dish, sprinkled a load of herbs on it and when I was hungry on the journey I got my fork out and started eating.
•Heather Mills is launching her VBites range of vegan food across the UK with Holland & Barrett. Try the range in over 500 high street stores today.