History of manna We met the lovely Roger and Robin Swallow who have owned the restaurant since 1995. Before then they were regular customers since the swinging, and sometimes turbulent 1960’s, when it was founded. With a vision to heal, manna was largely
shaped by the influence of immigrants and their exotic cuisine. “This was a time of great change in
London and around the world”, says Roger. “A new sensibility swept the lands then, consciousness and self-awareness were explored and we questioned everything, including our eating habits, which came under scrutiny like never before”.
The path to health has always been at the
forefront of everything that manna stands for. Roger adds: “Few people today are
unaware of the socio-ecological consequences of a toxic modern world. We still have a way to go but responsibly- produced alternatives to a world of mass production are increasingly becoming mainstream and those of us who, with a loud voice, led that movement demanded natural nourishment from our foods. Now, life without dairy products is attracting the same attention that simple vegetarianism once did.” Roger and Robin’s vegan philosophy stems from California, their primary
home, and the menu at manna consists of a broad international fusion of traditional recipes using, when viable, the freshest, most nutritious, organic and locally sourced products available, including some quirky ones. “We’ve been serving gourmet vegetarian
food for the past 44 years at manna and over time, our cuisine has developed under the stewardship of a distinguished array of international chefs. Contrary to popular myth, we’ve strived to show that plant-based cuisine and healthy eating can mean connoisseur taste and gourmet presentation,” adds Roger.
www.mannav.com
Opposite page: Spaghetti and Meat balls. This page, clockwise from left: Burrito; Quesadilla; Thali
v r 2
Sweet potato and corn quesadilla
4 wholewheat tortillas 3 sweet potatoes – peeled and cut into large cubes
2 ears of corn – kernels cut from cob
½ bunch spring onion – slice into thin coins
¼ bunch of fresh coriander – chopped
1 Preheat oven to 200°C/400°C/Gas Mark 6. 2 Place sweet potato cubes into baking pan and coat with olive oil. 3 Bake for 30 minutes or until soft. 4 Place sweet potatoes in a bowl and mash them. 5 Add remaining ingredients and mix in. 6 Season with salt and pepper to taste. 7 Take a tortilla and spread it with the sweet potato filling then fold in half. Repeat with remaining tortillas. 8 Using a frying pan or stove top grill pan, cook each side until crisp. Cut into triangles and top each piece with some grated soya cheese and bake in oven until cheese melts. 9 Serve with guacamole and black bean salsa.
1 red chilli – deseeded and finely chopped
½ tsp cumin powder ½ tsp ground coriander Juice of 1 lime Olive oil Salt and pepper to taste
v 2 Black bean salsa r
240g/8½ oz cooked black beans 2 tomatoes – deseeded and diced into small cubes ½ red onion – finely diced ½ bunch fresh coriander – finely chopped 1 green chilli – deseeded and finely chopped Juice of 1 lime Salt to taste
1 Mix all ingredients together and season with salt to taste.
Guacamole
1 avocado – mashed 1 clove of garlic – mashed 2 tbsp of lemon juice Salt to taste
1 Mix all ingredients together and season with salt to taste.
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