November 2017 £4.

95
Healthy • Sustainable • Delicious www.vegetarianliving.co.uk

53
Winter warmers meat-free

Eat more veg spicy

recipes

33
Vegan sichuan
dishes vibrant dishes from
plant-based comfort cooking southwest china

celebrate
citrus
add a squeeze of zesty
hugh fearnley-
whittingstall’s
pepper, potato
and chard stew
with saffron

sunshine to your table

mini makes
fruity little cakes
from Martha collison the
litter
buddha bowls
nourish your soul with our healthy ideas communities getting
army
rid of rubbish

sabrina ghayour kitchen garden plot to plate

The best-selling author Autumnal recipes with Hearty suppers from
of Persiana makes Ballymaloe Cookery River Cottage’s new
entertaining effortless School’s Darina Allen free-from cookbook

PLUS: Visit Barcelona | Raw vegan food | Homemade teas | Tom Hunt
001_VL88[NovCover]VINCE.indd 1 29/09/2017 16:24
VL88_002.indd 2 21/09/2017 13:13:37
VL73_074.indd 86
VL66_086.indd 74 23/06/2016 12:53:16
27/11/2015 23:13:50
 The UK’s best-selling, award-winning vegetarian magazine

Welcome

© Simon Wheeler
© Dan Pearce

There’s the whiff of woodsmoke in the air and frost on our windscreens
– it’s November, bringing with it bonfire parties, proper winter coats
and a craving for hearty soup and stew. Comfort eating is so often Hugh
Fearnley-
associated with overindulgence, but food that fortifies us through the 36 Whittingstall
colder months doesn’t have to be a guilty pleasure. If you cook with
the seasons, then the winter pantry guides us to eat foods that are ‘If I were to choose just
naturally suited to this time of year. one thing we could
To tempt you, we’ve got a raft of recipes from foodies famous all do in order to be
for their connection to the land. Hugh Fearnley-Whittingstall is healthier and feel more
inspired by River Cottage produce to put aside dairy, wheat and energised, to have a better
sugar and focus on cooking with veg and wholegrains (page 36), relationship with food and
Subscribe while Darina Allen draws on years of experience working in the
our environment, it would
famous Ballymaloe Cookery School kitchen garden (page 56). The
today… chefs at Abel & Cole have an enviable supply of delicious organic be this: eat more veg’
And receive a
produce to use all year round, and they show how easy it is to make
FREE copy of
veg the star of the show (page 48).
Deliciously Ella

© Kris Kirkham
If you too have ditched the dairy, we’ve got tasty family-friendly
with Friends.
vegan dishes (page 78), plus raw plant-based ideas from Sydney-based
See page 60 for
café owner Maz Valcorza (page 88). We’re celebrating root vegetables
full details.
in our seasonal section (page 15) but let’s not forget about those
winter greens – Katy McClelland’s tasty midweek meals (page 40)
ring the changes with dishes such as cavolo nero pesto and Burmese
curry with Swiss chard.
Sabrina
Life is all about balance – so don’t forget the sweet stuff too. 68 Ghayour
Bake Off favourite Martha Collison’s mini bakes (page 72) are just
the job for a little treat, while Chava Eichner’s celebration of citrus ‘I just make food that feels
(page 52) brings a welcome splash of sunshine to your kitchen. good to me and it makes
people’s bellies feel happy.
Stay cosy! That’s my philosophy for
Lindsey Harrad, Editor all recipes’
from River Cottage Much More Veg by Hugh Fearnley-Whittingstall (Bloomsbury)
COVER RECIPE: Pepper, potato and chard stew with saffron by Simon Wheeler

© Laura Edwards

Editor’s pick

Martha
72 Collison

‘I am a firm believer in the

importance of treating
yourself every now and
Spice tales Tea time Fussy eaters again. Food, especially
Stimulate your senses with Brew your own restorative Try Kate Hackworthy’s
aromatic and spicy Sichuan teas with herbs, spices, fruit recipes to tempt little ones
baking, should be fun!’
dishes by Rachel Demuth. and flowers. to eat their five-a-day.
Page 22 Page 46 Page 82

03

003_VL88[welcome]NTSJLH.indd 1 21/09/2017 16:05

 In this issue… win!
a tribest
slowstar
juicer
worth £449!
Page 12

30

17 45

Editor’s
pick
38 24 62

Food matters 48 Stars of the veg box

36
52
72
28
3 ways to buy
l Subscribe: get the equivalent
of three FREE issues delivered
direct to your door – page 60
l Buy online: add to basket at
www.selectmagazines.co.uk
l Download the digital edition
from www.pocketmags.com
15 Season’s eatings
22 Go back to your roots with tasty ideas for
cooking with parsnip, celeriac and sweet potato
22 Sichuan style
Abundant with chilli and spices, aromatic
Sichuan food is a feast for all the senses
62
32 Sourced from the sea
Eco-chef Tom Hunt uses sustainable seaweed
to make a sea salad and a vegan sushi bowl
37 Hugh’s new veg feast
Hugh Fearnley-Whittingstall embraces plant-
based cooking again in his brilliant new book
40 Love your leafy greens
Midweek meals with plenty of added greens
46 Kitchen tutorial
Making your own herbal tea blends is so easy –
why not try making your own teabags too
Organic growers Abel & Cole provide veg
inspiration for everyday eating
52 Chava’s kitchen
Bring a splash of citrus sunshine to your
table with zesty grapefruit marmalade and
kumquat cheesecake
56 Fresh from plot to plate
Darina Allen is inspired by the kitchen gardens
at Ballymaloe Cookery School
72 Martha’s moreish mini makes
Sweet little bakes from the kitchen of Bake Off
favourite Martha Collison
78 The main event
Get out of a veggie sausage rut! Try these ideas
for the centrepiece of family dinners
82 Family food
Kate Hackworthy’s flavoursome veg-packed
sauces help kids get their five-a-day

04 |

004-5_VL88[Contents]NTSJLH.indd 4 21/09/2017 17:26

 Contents
Subscribe today and receive
Deliciously Ella with Friends for FREE! – see page 60

72

80 56

48 52 98

88 In the raw Regulars

62 per cent of us
Discover how satisfying raw vegan food can be
with Maz Valcorza’s Sydney café dishes 03 Welcome

Features
19 Growing tales
Jane Steward of Norfolk-based Eastgate Larder
is championing a medlar revival
28 Grow your own Buddha bowl
Combining balance and beauty, it’s easy to
grow the ingredients for your own Buddha
bowls, plus recipes to inspire you
62 The litter army
Meet the communities waging war on waste
and ridding rubbish from the sea and streets
68 At home with Sabrina Ghayour
An easy entertaining menu with a Middle
Eastern flavour from the best-selling author
and supper club cook
07 Shopping list
Update your barware for the party season
continue to drop
08 New shoots 2.25 million pieces
The latest news, veggie and vegan products,
reivews and events of litter every day
84 Little life The litter army – page 62
Go stargazing, be wowed by wildlife, plus
make delicious savoury muffins
91 Back issues
Have you missed an issue? Order copies here
92 Beauty notes
We review the best naturally lovely soaps
98 Travel journal: Barcelona
Enjoy a winter break in vegan-friendly
Barcelona, a city full of food and culture

www.vegetarianliving.co.uk | 05

004-5_VL88[Contents]NTSJLH.indd 5 21/09/2017 17:25

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On the rocks
This multipurpose retro-look Garden
Trading bucket and scoop can be used
to store ice cubes for mixed drinks, or
doubles as a wine bucket too.
£16.95 from www.cuckooland.com
Lotta bottle
Stash your favourite vintages in this
stackable brass honeycomb-design
wine rack – just add more racks to
create even more storage.
£75 from www.redcandy.co.uk
Bubblicious!
Serve Prosecco and Champagne
in style with this gorgeous set of
four gold foil flutes.
£32 from Oliver Bonas
007_VL88[ShoppingList]NTSJLH.indd 7
Shoppinglist
Stirring times
Add a decadent touch to cocktails
with this set of six jewelled stirrers,
designed by Joanna Buchanan. Tools of the trade
£70 from Amara Looking for the ultimate kit for a
keen mixologist? This Biba marble
bar set is just the job.
£50 from House of Fraser
Bottoms up!
With party season on the
horizon, now’s the time to
give your barware
a makeover.
Great shakes
Make like Tom Cruise in the 80s
classic film with this elegant
St Basil cocktail shaker.
£25 from John Lewis
Jolly trolley
It’s an investment piece, but if you
love to entertain, this beautiful iron
tulip bar trolley finished in brass
with marble and glass shelves
makes a real statement.
£299 from
www.atkinandthyme.co.uk
Your round
Make serving glasses to a party of
guests a breeze with an elegant
For good measure black and gold tray.
This set of four Manhattan tumblers £15 from Sainsbury’s Home
is ideal for those who prefer spirits
and short measures.
£19.50 from Marks & Spencer
www.vegetarianliving.co.uk | 07
21/09/2017 16:08
 newshoots
All the latest vegetarian and vegan lifestyle news
and products, plus reviews, events and much more...
The people’s choice
New survey reveals favourite vegan
food brands and restaurants
There is no doubt that plant-based eating is
on the rise, and manufacturers, retailers and
restaurants are making and selling vegan
food like never before – but not surprisingly
with varying levels of success. Veganuary
– the charity that encourages people to try
vegan in January – launched the Great Big
Vegan Food Survey earlier this year, and
6,500 of its participants and supporters
nominated their favourite brands, retailers
and restaurants.  second. Linda McCartney Foods was one
The best-rated restaurant by a long way
was Zizzi, which polled more than one-third
of all votes cast. Its secret? The organic,
dairy-free mozzarella-style cheese that saw
8,000 vegan dishes a week sold during
Veganuary 2017. And the Italian high-street
favourite is unlikely to concede this lead
following the recent introduction of a vegan
sticky chocolate and praline torte. Since
launching this dessert, vegan meal sales
have risen to 9,500 a week. It seems the
days when vegans can be appeased with
fruit salad are long gone.  manufacturers and retailers tripping over
Tesco topped the list for best UK
supermarket, with Sainsbury’s not too far
behind. Both chains have in recent months
launched a range of own-brand dairy-
free cheeses, while Sainsbury’s was the
first to create vegan lasagne and mac ‘n’
cheese ready meals. At Tesco, the offerings
included a blue cheese, a Wensleydale-style
with cranberries, and a grated mozzarella.
At Sainsbury’s, vegans will find caramelised
onion Cheddar, feta-style, and a garlic and
herb soft cheese. Both stores deserve top
08 |
008-9_VL88[NewShoots]NTSJLH.indd 8
billing, given
they stock a
wide range of
dairy-free milks,
yogurts, creams
and ice creams,
as well as vegan sausages, pies and many
other plant-based products.
The best-loved brand was Linda
McCartney, with Alpro coming a close
of the first brands to cater for the vegan
community, and it’s clear their popularity
has not diminished over the years. The
secret of its recent success could rest
with the company’s staples: the sausages,
sausage rolls and Country Pies, or it could
be down to the vegan ‘scampi’ bites,
shredded hoisin ‘duck’ and pulled ‘chicken’
that are proving so popular.
Veganuary CEO Simon Winch says: ‘The
days of vegans struggling to find good food
on the high street are well and truly over with
themselves to bring out plant-based ranges
and cash in on the vegan pound. As a result,
we’re seeing a dramatic increase in delicious
foods that appeal to vegans, vegetarians and
omnivores. Even meat-centric restaurants
like Nando’s and Toby Carvery now create
a good range of plant-based options, but
the crème de la vegan crème are Zizzi,
Tesco and Linda McCartney Foods, and we
congratulate them for leading the way.’
l Find out more about Veganuary at
www.veganuary.com.
Homemade
takeaway
Fancy learning how to rustle up
your own authentic Chinese dishes?
With a few skills and some specialist
ingredients in your pantry you’ll never
need to dial for a takeaway again.
To celebrate Chinese New Year in
February, Demuths Cookery School
in Bath will be running a one-day
Chinese New Year Feast course
(16 February 2018), led by experienced
tutor Lydia Downey. Learn how to
make delicious traditional dishes such
as spring rolls, dim sum dumplings,
cheung fun rice noodles and sweet
ginger custard with spiced fruits.
l For details and to book, go to
www.demuths.co.uk.
School
of wok
One lucky reader
can win a place on
Demuths’ Chinese
New Year Feast cookery course.
To enter the competition, go to
www.vegetarianliving.co.uk.
Competition closes 2 November 2017.
21/09/2017 17:45

Festive winter
wonderland
It’s not too early to start thinking about
gift giving, as Christmas market season
kicks off in late November. One date for
your diary should be the Leeds Winterfest
Vegan Christmas Market (26 November),
which offers over 100 stalls promoting
vegan food and drink, beauty products
and clothing, with plenty of talks, demos,
debates and activities for children. Run
entirely by volunteers, all profits go to
support animal welfare charities.
l Find out more at
www.leedswinterfest.co.uk.
Love
coffee?
If you fancy
yourself as a
budding barista
artist, Love Coffee
(Quarto, £10) reveals that all you
need is a jug of steamed milk, a thick
espresso base and a steady hand,
as award-winning American barista
Ryan Soeder and leading Japanese
latte artist Kohei Matsuno guide you
through the arts of stencilling, etching,
free-pouring and on-trend 3D foam
sculpture, with clear step-by-steps for
20 impressive designs. Fun, frivolous
and perfect for anyone who loves a
dash of creativity with their coffee.
008-9_VL88[NewShoots]NTSJLH.indd 9
© Sarah Koury
© Sarah Koury
Back to school
Whether you’ve been vegetarian or
vegan for years or are new to plant-
based eating, taking a cookery course is
a great way to get out of a food rut. The
Vegetarian Society’s popular Manchester-
based cookery school offers a wide range
Food for thought
of courses, from vegan baking to North
African cuisine, but if you’re looking for
some seasonal inspiration they’re offering
courses to help you add some sparkle to
your Christmas cooking. From making Vevolution, the creative vegan festival,
edible presents to vegan party food returns to The Ri in London for a second
and festive feasts, give yourself an early year this month (25 November) offering
Christmas present. a vibrant mix of TED-style short talks,
l Book your course now at panel discussions, creative workshops
www.vegsoccookeryschool.org. and the best of London’s vegan street-
food scene. Confirmed speakers include
Made in Chelsea stars Lucy and Tiffany
November
Watson, plus plant-based advocates and
entrepreneurs running everything from
businesses to blogs.
Five ways to
l Go to www.vevolution.co/vevolution-
festival-2017 to check out the full line-up.
get inspired...
Tickets are £40, including goody bag,
from www.eventbrite.com.
Baby baking
If you need an incentive to get your pinny
on and whip up a cake or two, the Lullaby
Trust is inviting people to host a bake sale
between 6–12 November to save babies’
lives. Supported by celebrity mum and TV
presenter Angelica Bell, the campaign aims
to raise funds to support bereaved families
who have experienced sudden infant death
syndrome (SIDS) and promote awareness
of safer baby sleep, as well as sponsoring l Sign up now at www.lullabytrust.org.uk
research into understanding why these to receive your free fundraising pack, T-shirt
tragic deaths occur. and cake toppers.
www.vegetarianliving.co.uk | 09
21/09/2017 17:44
 newshoots
Nuts about butters Meet the
Pippa Murray was training for a marathon
around five years ago, when she first came
up with the idea for Pip & Nut. ‘Peanut
butter has always been (and still is!) one
of my favourite post-run snacks. I realised
there was a gap in the market for an
accessible, natural nut butter without added
palm oil and refined sugars that could
appeal to a younger demographic than the
existing brands. The idea kept nagging me
and I decided to give it a go – as if I didn’t,
I knew someone else would!’
Pippa also felt there was the potential to
introduce people to other nut varieties too.
‘Products like almond butters really hadn’t
hit mainstream supermarkets,’ she says.
‘I was excited at the prospect of introducing
a new, playful brand and developing new
flavour combinations like our Coconut
Almond Butter.’
With no real experience of the food
industry – she was working for the
Science Museum in London – Pippa
started experimenting in her kitchen at
home, burning out several blenders in the
Taste test…
Snack bars
When you’ve got those mid-afternoon
hunger pangs, these little bars of joy
will keep you going.
1 Wild Trail
Made in Snowdonia, this range of fruit and
nut bars is topped with whole fruit, vegetable
and nut pieces, and they are free of gluten and
dairy and high in fibre too. The new Carrot
Cake flavour is perfect for fuelling your
next adventure.
l £16 for a single-flavour pack of 18 bars or
£7.25 for a mixed-flavour box of eight bars
from www.wildtrail.co.uk. Also available at
selected Tesco stores.
10 |
010-11_VL88[NewShoots]NTSJLH.indd 10
process! Like any fledgling
entrepreneur, Pippa admits
maker
she’s had a few sleepless
nights since launching, and
says her lack of experience meant it was
particularly challenging to find the right
manufacturing partner to enable her to
scale up the business, but there have also
been some magical moments along the
way, providing much-needed reassurance
that she wasn’t completely ‘nuts’ to launch
her own brand! ‘Our Coconut Almond Butter is very
‘Seeing the very first jar of almond butter popular and people tell us they can get
roll off the production line was pretty through a jar in one sitting!’ she laughs.
special,’ she says. ‘Similarly, seeing the ‘I have to admit that my personal favourite
jars on the shelves of Selfridges, our first has to be the Crunchy Maple Peanut. I just
stockist, was such an awesome feeling. In love the sweet and savoury contrast. Having
terms of business, winning the Sainsbury’s said that, I have been eating a lot of our
account is a massive highlight and it was a new limited edition Chocolate Coconut
real turning point for the company. When I Hazelnut Butter recently; it really hits that
got the email telling me they had decided mid-afternoon sweet craving… and after-
to start stocking Pip & Nut I nearly fell off dinner craving!’
my chair I was so surprised!’
Pip & Nut offers a range of nut butter l Find out more about Pip & Nut nut butters
combinations and limited edition flavours. and nut milks at www.pipandnut.com.
2 Go Ahead Goodness Bar
Made from only seven natural ingredients,
Go Ahead’s new bars are tasty little gluten-free
snacks that really hit the spot – with no added
sugar. Available in three varieties, we especially
love the Cocoa & Orange flavour.
l £2.29 for a pack of four, available nationwide.
3 Doves Farm Oat Bars
These handy bars in tasty flavours including
70% cocoa chocolate chip and apricot with
chia from Doves Farm’s Freee range are
gluten-free, vegan-friendly and made with
delicious organic ingredients, for a really
satisfying snack or lunchbox treat.
l Available in packs of four for
£2.50 and 18 for £9.40, from
www.dovesfarm.co.uk and Ocado.
21/09/2017 16:10
 In our trolley veg
The Veg Living team’s
favourite products… LIVING
LOVES
Mug-nificent cocoa Winter
For a super-luxurious treat for a chilly
evening, try Paxton’s Gourmet Hot florals
Chocolate. Perfect for bonfire night Understated floral prints
parties, the Spiced Dark variety is on backgrounds of muted

An adventurous
vegan and makes a totally decadent blues and greys are
hot drink for grown-ups when made perfect for winter styling.

breakfast
with your favourite dairy-free milk.
l £8.50 from www.paxtonchocolate.com.

Enjoy a trip around the world at

your breakfast table with two
new vegan muesli flavours from
the Ultimate Adventure range
by Dorset Cereals. Machu Picchu
combines creamy Brazil nuts with
goldenberries, dark chocolate and
a hint of coffee, while American
Road Trip evokes Route 66 with
cranberries, almonds and zingy
orange zest. Delicious with milk,

Dip & share

yogurt or even fruit juice.
l £4.79 a pack from Waitrose. This small folksy jug will add a
splash of colour to your kitchen
Chips and dips are essential for movie nights and we table or dresser.
love the new range of tortilla chips from US brand Food l £12.50 from Marks & Spencer.
Should Taste Good. Made with no artificial flavours,
colours or preservatives, the tortilla chips are gluten-
free and come in three tasty varieties. Try delicate blue
corn with guacamole; nutty multigrain with added flax,
sunflower, quinoa and sesame seeds with hummus; and
the sweet and salty super-crunchy sweet potato with a
fruity salsa or creamy onion and garlic dip.
Try an etched
l £2.19 for a 150g sharing bag from Tesco.
floral design

Minute meals
aluminium
bottle for

Try a new date

Fancy curry in a hurry? Or chilli hydration on
double quick? Ethical brand the go.
Goodlife has launched two new l £14 from
Also known as the ‘red date’, frozen ready-prepared meals, Cath Kidston.
nutritious jujube fruits are packed both served with cauliflower rice
with antioxidants, vitamin C and and containing three of your five-
other goodies, and are already a-day. The Vegetable Masala is
popular throughout Asia for their packed with sweet potato and red
health-promoting properties. Vegan, pepper in an aromatic coconut-
gluten-free and with no chemicals milk based sauce, while the
or added sugar, these soft, chewy dried fruits have a 3 Bean Chilli combines beans and Serve coffee
naturally sweet, aromatic flavour making them perfect sweetcorn in a spicy tomato chilli to friends in
for snacking, porridge topping or baking in recipes such sauce and is vegan too. Both are these stacking
as energy balls or flapjacks instead of goji berries, dried ready from the freezer in just eight cups with
apples or dates. Jujube freeze-dried crisps are a healthier minutes – perfect for a quick and woodland-
snack for lunchboxes too. healthy fix after work. inspired flora.
l Abakus jujube fruit and crisps are available from l Both varieties are £2 each from l £14 from
Ocado and independent health food stores, and at Morrisons; Vegetable Masala also Sainsbury’s
www.abakusfoods.com for £1.99 per bag. available at Sainsbury’s. Home.

www.vegetarianliving.co.uk | 11

010-11_VL88[NewShoots]NTSJLH.indd 11 21/09/2017 16:10

 newshoots
Get the juice
If you love to make your own homemade
juices to fuel a healthy lifestyle, a really
efficient kitchen gadget is pretty essential.
The Tribest Slowstar Juicer and Mincer has
a vertical design that allows juice to pass
through quickly, plus the Duoblade double-
edged auger does twice the work compared
to a traditional single auger – making this
‘slow’ juicer extra fast. The slow juicing
operation helps to prevent oxidation and
keeps your juices fresher for longer.
The Slowstar’s powerful 200-watt motor
and three-stage speed reduction prevent
jamming with its high levels of torque – more
than two to four times the crushing force
produced by other slow juicers. This means
it can crush through hard vegetables such as
carrots, or fibrous vegetables such as celery,
with ease to produce deliciously smooth
juices. However, the Slowstar still manages
Modern Gujarati cuisine
comes to Hatch End
The popular family-run vegetarian Indian
restaurant Sakonis in Wembley has opened
a new establishment in the centre of Hatch
End, specialising in Gujarati cuisine from
East India, and serving vegetarian dishes
from across India fused with Asian and East
African influences.
Tapping into the trend for modern,
authentic Indian restaurants, from Irani-
Indian Dishoom to street food company
Dosa-deli, and the new interest in Gujarati
cuisine, Sakonis combines innovative
cooking with a long family history serving
delicious food to the local community.
Signature dishes will include crispy bhajiya,
potato slices fried in a flavoursome chickpea
batter, and dhokla, steamed semolina cakes
12 |
012_VL88[NewShoots]NT3SJLH.indd 12
to offer quiet operation so you
Win!
won’t wake the household when
you’re making early morning juice!
A mincing attachment also turns the
Slowstar into a multipurpose tool to create
an array of recipes, including homemade
sorbets, nut butters and sauces. And when
you’ve finished using the machine, the
bespoke brushes make it super-quick to
clean too.
l £449.95 from www.tribest.co.uk.
competition
win A Tribest juicer
We have a fabulous Tribest Slowstar
Juicer and Mincer to give away to one
lucky reader! To enter the competition,
go to www.vegetarianliving.co.uk.
Competition closes 2 November 2017.
Cook
& serve
We love the stylish new black
and cream oven-to-table ware collection
from Baker & Salt, which not only looks
great, but is durable too. With a lifetime
guarantee on every product, these
hand-finished baking dishes are made
of hardwearing vitreous enamel and
are suitable for all types of hob from
served with coriander chutney. Indian street induction to gas and even barbecues. The
food also heavily influences the menu, with ergonomic handles make them easy to
the appearance of authentic favourites such use and they nest nicely when stored too.
as bhel, a savoury snack made with puffed l Prices start from £22.99 for a small
rice, crushed puri and vegetables, mixed baking dish from Amazon.
together in an authentic, tangy and sweet
tamarind sauce.
‘We are passionate about providing a
diverse array of flavoursome, high quality,
vegetarian dishes for our customers,’
says Kavita Thakrar of Sakonis. ‘We’ve
always been ethically and environmentally
conscious when it comes to our cooking,
and are very excited to have the opportunity
to bring our flavours, values and signature
dishes to the people of Hatch End.’
l Book now at www.sakonis.co.uk.
21/09/2017 16:09
 Raise a glass to
40 years of
co-operation

Brewed to celebrate our 40th birthday, this special edition IPA is robust,
enduring and perfectly blended; the liquid embodiment of Suma’s co-operative
heritage. It’s the perfect accompaniment to your summer celebrations.

For more information visit

www.suma.coop
/sumawholefoods

VL88_014.indd 14 20/09/2017 09:21:05

 Season’seatings

Delicious
in November
It’s time to go back to our roots as
those wonderful hardy vegetables
pulled from the cold, frosty earth
predominate in the November
larder. While these hidden
treasures such as swede, turnip
and Jerusalem artichokes usually
need a bit of scrubbing, peeling
and chopping to bring out their
best, from warming celeriac soup Turn to
to sticky roasted parsnips and even page 49
shutterstock.com

to try swede
the quick and satisfying jacket and coconut
potato, roots add a welcome taste dhal from the
Abel & Cole
of earthy sweetness to even the kitchen
chilliest of November days.
www.vegetarianliving.co.uk | 15

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 photograph: Alan Benson

seasonal star

Roast Jerusalem
artichokes, sofrito
and hazelnuts
Jerusalem artichokes come in
lots of odd shapes, so you may
need to cook them in different
ways. If they are shaped like
an egg, cut them in half. If they
are knobbly ones that look like
ginger, break the nodules off.
Serves 4 | Prep 15 mins
Cook 40 mins
1kg Jerusalem artichokes
60ml extra-virgin olive oil
½ lemon, thinly sliced,
plus ½ lemon, juiced
handful of hazelnuts
handful of rocket leaves
For the sofrito:
60ml extra-virgin olive oil
1 large brown onion, chopped
5 cloves garlic, roughly chopped
4 red peppers, roughly chopped
3 fresh long red chillies
3 purple shallots, roughly
chopped
the vinegar to stop the cooking
process. Remove the pan from
the heat and add the remaining
olive oil. Season to taste with
2 pinches of salt and set aside.
3 Preheat the oven to 200C/
fan 180C/gas 6. Place the
artichokes in a roasting tin
and drizzle them with half the
olive oil, tossing to coat. Add
a generous sprinkling of salt
and place the tin in the oven.
The skin will start to blister
and become crisp, while the
inside will become soft and
buttery. After 10 minutes, add
a scattering of lemon slices to
the pan.
4 Give the artichokes another
15–20 minutes or until, when
you test them with a skewer,
they are soft on the inside and
beautifully caramelised on
the outside. Remove the tin
from the oven and allow the
artichokes to sit for the flavours
to develop.
5 Serve the artichokes warm
Nuts
On the run-up to the festive
period, we start to see a
wonderful variety of nuts
appearing in stores. While
too many of these nutritious
nibbles can be bad for your
waistline, if you stick to
small quantities of unsalted,
unadorned nuts they can be a
real boost to your wellbeing.
Try in-season hazelnuts
– or cobnuts if you can find
them – which are delicious in
homemade granola or paired
with chocolate in desserts
and baking. Enjoy them
roasted and tossed with pasta,
spinach and wild mushrooms,
or toasted and scattered on
roasted veg. In this recipe
(left) they work beautifully
with Jerusalem artichokes and
a rich spicy red pepper sauce.
Chestnuts are at their peak
from now until Christmas,
and available in fresh, ground,
dried, puréed or vacuum-
packed forms and are
wonderful used in both sweet
and savoury dishes. Combine
them with chocolate and
citrus in cakes and desserts,
or bake with chestnut flour
for recipes that benefit from a
nutty, slightly earthy flavour,
such as spiced muffins or
fruit bread. Soft vacuum-
packed chestnuts make a
tasty addition to hearty stews,
soups and sauces.
Walnuts are high in
omega-3s – perfect for vegans
and vegetarians to top up
their healthy fats. Try broccoli
walnut rarebit (page 48) or
spiced filo pumpkin pie with
walnuts (page 20).
While nuts such as cashews
and almonds are perfect for
making dairy-free cheeses,
butters and milks, avoid
getting stuck in a nut rut
and try switching your usual
variety. For example, pesto
doesn’t have to be made with
pine nuts ­and basil – try walnut
and kale, pistachio and mint,
or cashew and spinach.

Your November larder

50g tinned piquillo peppers
2 tsp caster sugar
2 tbsp sherry vinegar
1 For the sofrito, warm two-
thirds of the olive oil in a large
frying pan over medium heat.
Add the onion, garlic, pepper,
chillies and shallots and fry for
about 5 minutes until golden.
Keep stirring the mixture for
another 5 minutes until it starts
to caramelise.
2 Add the piquillo peppers
and the sugar and stir until the
mixture is a dark crimson. Add
from the oven or at room
temperature with the sofrito,
hazelnuts and the rocket, which
has been tossed with the
remaining oil and lemon juice. Fruit and nuts Almonds, apples, Brazil nuts,
COOK’S TIP The sofrito keeps
chestnuts, cobnuts, cranberries, hazelnuts, medlar, pears,
well in the refrigerator for up to
1 week. It is also delicious with
pomegranate, quince, satsumas, walnuts
a fried egg for breakfast or as a Vegetables Artichoke, beetroot, butternut squash,
dip with some crusty bread.
n Per serving 467 cals, fat 27g,
cauliflower, celeriac, celery, chicory, horseradish,
sat fat 4g, carbs 41g, sugars 18g, Jerusalem artichoke, kale, kohlrabi, leeks, parsnips,
protein 7g, salt 0.04g, fibre 17g potatoes (maincrop), pumpkin, salsify, shallots, swede,
Recipe adapted from Real Food by Mike
truffles (black and white), turnips, wild mushrooms
by Mike McEnearney (Hardie Grant,
£20). Photography by Alan Benson. Salad and herbs Rosemary, sage, watercress

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 Season’seatings

Parsnip and Turn to

page 50 to

ginger cake try parsnip

in a steamed
pudding with
Ring the changes from traditional carrot butterscotch
cake with this parsnip variety. If you can’t sauce
find glacé ginger in syrup, you can use
candied ginger, which is slightly sweeter but
still packs a gingery punch.

Serves 8 | Prep 20 mins | Cook 1 hr 10 mins

270g plain flour

½ tsp bicarbonate of soda
½ tsp baking powder
1 tsp ground ginger
2 free-range eggs
155ml vegetable oil
150g caster sugar
115g glacé ginger in syrup, drained and
finely chopped
285g coarsely grated parsnip
115g walnuts, toasted and chopped

For the buttercream:

250g unsalted butter, softened
1 vanilla bean, split lengthways and
seeds scraped
1 tbsp tepid water
125g icing sugar, sifted

1 Preheat the oven to 180C/fan 160C/gas 4.

Grease and line a 21cm x 11cm loaf tin with
baking paper on the bottom and long sides.
2 In a large bowl, sift together the flour,
bicarbonate of soda, baking powder and
ground ginger.
3 In a separate large bowl, beat together
the eggs, oil, sugar and three-quarters of
the chopped ginger to combine. Add the
parsnip and ½ teaspoon of salt and beat to
combine. Add the flour mixture and beat
until just combined, then fold through the
nuts. Pour the batter into the prepared tin
and smooth the surface.
4 Bake for 60–70 minutes or until a skewer
inserted in the centre of the cake comes out
clean. Cool for 20 minutes in the tin, then
turn out onto a wire rack to cool completely.
5 To make the buttercream, use an electric
mixer to whip the butter on low speed for
3 minutes until pale. Add the vanilla seeds 6 When the cake is cool, spread the
and the tepid water (as cold will make the top with the buttercream, and scatter Recipe
adapted from
butter set and hot will make the butter split – with the remaining strained and chopped Real Food by
you can use milk instead if you like). Turn the glacé ginger. Mike by Mike
McEnearney
speed to high and add the icing sugar. Whip Per serving 788 cals, fat 52g, sat fat 19g, Recipe adapted from Real Food
(Hardie
by Mike by Mike McEnearney
for 5 minutes or until the mixture is white, carbs 71g, sugars 42g, protein 8g, salt 0.29g, Grant, £20).
(Hardie Grant, £20). Photography
Photography
glossy and silky smooth. fibre 4g by Alan Benson.
by Alan
Benson.

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 Season’seatings
Sweet potato and celeriac dauphinois
A hearty and warming gratin
dish, perfect for serving
alongside veggie sausages
and leafy greens for a crowd-
pleasing family supper.
Serves 6 | Prep 20 mins
Cook 1 hr 20 mins
2 cloves garlic
30g butter, plus extra for
greasing
500g sweet potatoes, peeled
and thinly sliced
500g celeriac, peeled, quartered
and thinly sliced
1 small onion, finely chopped
freshly grated nutmeg
125g grated vegetarian Gruyère
18 |
015-8_VL88[Seasonal_x4]NTSLHJ.indd 18
cheese, plus extra for sprinkling
600ml single cream
oil, for brushing
sea salt and freshly ground black
pepper
1 Preheat the oven to 180C/
fan 160C/gas 4. Cut one of the
garlic cloves in half and rub it
around the inside of a large
shallow ovenproof dish. Lightly
butter the dish.
2 Cover the bottom of the dish
with a layer of sweet potatoes
and celeriac. Sprinkle with some
of the onion and grated nutmeg.
Crush both garlic cloves and
scatter a little over the top with
some of the cheese. Continue potatoes and celeriac are
layering up the dish in this cooked and the top is golden
way, adding a little seasoning brown. Leave for 10 minutes
between the layers. Finish before serving.
with a layer of sweet potato n Per SERVING 424 cals, fat 31g,
and celeriac. sat fat 19g, carbs 22g, sugars 9g,
3 Heat the cream in a pan and protein 11g, salt 0.70g, fibre 7g
when it starts to boil, remove
from the heat immediately and
pour over the sweet potato
mixture. Dot the top with butter
and sprinkle with a little cheese.
Cover loosely with lightly oiled
kitchen foil.
4 Bake in the oven for 1 hour,
then remove the foil and
Recipe adapted from The Sweet Potato
pop back into the oven for Cookbook by Heather Thomas (Ebury
15–20 minutes until the sweet Press, £9.99). Photography by Joff Lee.
21/09/2017 12:36
 Growing tales
Jane Steward, Eastgate Larder
Interview: Lindsey Harrad
Known in French as cul de chien, which
translates as ‘dog’s backside’ (to put it
politely!), the medlar isn’t currently top of
the fruit bowl in most people’s kitchens.
But according to Jane Steward of Eastgate
Larder, it was a regular on the tables of the
Tudors, Georgians and Victorians – and
more recently on the BBC’s Poldark.
‘The medlar is related to the apple and was
introduced here by the Romans,’ she says.
‘But in terms of flavour I find it’s helpful to
think of them, as food writer Xanthe Clay
does, as an English date.’
When Jane and her husband David
moved to Eastgate in rural Norfolk six
years ago, they brought with them a single
medlar tree for their six-acre smallholding.
It was then joined by nine more trees, a gift
from Jane’s mother. ‘The idea for a business
started taking shape in my mind during the
summer of 2015 after I’d been successfully
treated for early-stage bowel cancer,’ says
Jane. ‘I found dealing with illness and its
treatment was hugely helped by working
in the garden and making preserves, bread
and all kinds of cooking.’
Working in small batches to ensure quality
and consistency, Jane produced her own
range of medlar jelly and cheese, but after
a successful trip to the Aylsham Show in
2016, Jane realised she was going to need
a lot more trees and would have to blend
Eastgate’s fruit with other Norfolk medlars if
she wanted to expand.
019_VL88[SeasonalSection]NTSJLH.indd 19
Last winter, Jane’s first crop amounted
to a few hundred kilos of fruit. ‘Harvested
in November, the bletting process requires
patience and cool conditions,’ she says.
‘Before using, a medlar must be super-ripe,
dark skinned and soft, almost fermenting,
and the aroma of an apple butteriness
is unmistakable. The bletting liberates
fragrance, flavour and colour as well as
nearly eliminating pectin, and can take
anything from a few days to a few weeks to
achieve perfection.’
Once bletted, the flesh can be eaten
with a spoon, although you must avoid the
five arsenic-laced pips! ‘In Iranian street
markets the ripe fruit is enjoyed by sucking
it through a straw,’ says Jane. ‘But they can
also be used for chutney, cakes, tarts and
fruit custards. To me, the medlar tastes like
very over-ripe apple with honey notes. But
others say they can taste guava, toffee and
crabapple. I encourage everyone to try it How to enjoy
and see what it’s like for them!’
Jane believes it’s vital to preserve our
medlar jelly and
heritage produce and the skills that go into fruit cheese
processing it. ‘Most revivals start small, like ‘Medlar jelly goes well with all kinds of
ours has, with one passionate advocate soft cheeses or smooth mushroom pâté,
storytelling, making and spreading the word.’ says Jane. ‘The medlar cheese pairs
well with hard and blue cheeses, and
l For stockists, go to www.eastgatelarder. my husband loves it on granary toast.
co.uk or email your order direct. You can With added spice, nuts and vine-fruits
also find Jane’s stand at Norfolk’s Creake the fruit cheese makes a fine stuffing for
Abbey farmers’ market on the first Saturday baked apples too.’
of each month.
www.vegetarianliving.co.uk | 19
21/09/2017 12:34
 Season’seatings

Spiced filo
pumpkin pie
Blisteringly crisp filo pastry stuffed full with
spiced pumpkin and curd. Hot out of the
oven, drench with honey, chilli and oregano
for an impressive lunch
or take it to eat cold
at your office desk.

Serves 4 | Prep 30 mins | Cook 1 hr

350g pumpkin or butternut squash, peeled

and cut into 2cm dice
75g pine nuts or chopped walnuts
1 onion, finely diced

1 tbsp olive oil

200g vegetarian feta cheese, crumbled
100g cottage cheese, ricotta or quark
2 free-range eggs, beaten
3 tsp dried oregano
¼ tsp ground cinnamon
¼ tsp freshly grated nutmeg
about 1 tsp each of salt and freshly ground
black pepper
300g filo pastry sheets
100g butter, melted
1 tsp nigella seeds (or use sesame)
1 tsp runny honey
Spiced filo
1 tsp chilli flakes pumpkin pie

1 Preheat the oven to 200C/fan 180C/gas 6.

Put the pumpkin or squash on a baking tray
and roast for about 30 minutes, until tender.
Put the nuts on
a separate tray and put into
the oven for the last 5 minutes.
2 Meanwhile, fry the diced onion in olive
oil for about 8–10 minutes, until soft
and translucent.
3 Lower the oven temperature to 190C/
fan 170C/gas 5. Line a baking sheet with
greaseproof paper and set to one side.
4 In a bowl, mix the cooked pumpkin, pine
nuts, cooked onion, feta, cottage cheese,
beaten eggs, 2 teaspoons of oregano, the
cinnamon, nutmeg, and salt and pepper.
5 Put the prepared baking sheet on a work
surface,
with the shorter end facing you.
Lay a sheet of filo lengthways on the baking
sheet and brush with melted butter. Top with
another sheet and brush with more butter.
Take two more sheets and turn them so
that they are at the 11 o’clock and 5 o’clock
positions, brushing each sheet you add with
the melted butter. Continue to arrange the
sheets in a clockwork fashion, until you have
an incrementally overlapping circle shape. Be and the chilli, and set to one side for
sure to butter each sheet liberally as you go. 5–10 minutes before slicing and serving.
6 When all the sheets have been used, n Per serving 769 cals, fat 52g, sat fat 23g,
place the pumpkin mixture in the centre carbs 49g, sugars 7g, protein 23g, salt 3.39g,
and spread out into a circle – leaving a good fibre 5g
5cm border. Carefully fold the filo
sheets
over the edge of the pumpkin mixture,
allowing the majority of the centre to still be
visible. With the remaining butter, generously
brush all the edges of the pie and scatter
over the nigella seeds.
7 Bake for 25–30 minutes, until the edges are Recipe adapted
from The Art of the
golden and the centre is set. Larder by Claire
8 Remove from the oven, drizzle with the Thomson (Quadrille,
£20). Photography
honey, sprinkle with the remaining oregano by Mike Lusmore.

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VL88_021.indd 21 20/09/2017 09:22:58
 Sichuan style
Chef and cookery school tutor Rachel Demuth says authentic
Sichuan cooking is a feast for the senses, offering wonderfully
aromatic and delicious dishes abundant with chilli and spices.
Sichuan cooking is so unlike the gloopy
MSG-laden Chinese takeaways that
we are used to. Sichuan cooking is all
about a combination of flavours and
sensations: heat from chillies, numbing
from Sichuan peppers, plus salty, sour,
sweet, bitter and smoky elements. One
dish can contain all these disparate flavours.
Each dish has its own style, and as they
say in Sichuan, a hundred dishes have a
hundred different flavours.
Sichuan in southwest China is as large
as France, with a population twice as
big as Britain. It has a green fertile basin,
producing rice, soya beans and a multitude
of vegetables. It is surrounded by mountains
and crossed by the Yangtze River and is
known as the land of plenty. Chengdu
is the home of the panda and the food
capital of Sichuan. It was said to have been
one of the most beautiful cities in China,
full of old wooden houses with the second
floors overhanging the pavements. I was
lucky enough to have visited Chengdu in
1999 before it turned into a huge city of
skyscrapers. We ate in small doufu cafés
packed with families raucously enjoying a
night out. Here they serve only tofu dishes,
ladled from steaming cauldrons of broth or
stir-fried in huge smoke-blackened woks and
washed down with fragrant green tea.
Chengdu is hot and humid in the summer
and cold and damp in the winter. In
traditional Chinese medicine, dampness is
viewed as unhealthy, causing sluggishness.
22 |
022-7_VL88[RD_Sichuan]NTSJLH.indd 22
To combat this unhealthy climate they eat
warming foods such as chillies, ginger and
Sichuan peppers that drive out moisture and
restore a healthy equilibrium.
In Sichuan cooking, the five tastes are
combined in different ways and the two
we have used in our recipes are ma la
wei and yu xiang wei. The first, ma la wei,
combining Sichuan peppers (ma) with
dried chillies (la), is the most famous flavour
combination which produces a numbing
tingling mouth sensation! Native to the area,
Sichuan peppers are not part of the pepper
family, but a berry from the prickly ash tree.
They are red and fat and are used dried
for a deeper, richer potency. They have a
citrus flavour and are often fried whole to
infuse the oil before starting to cook. Fish
fragrant yu xiang wei – despite the name
there is no fish in it – is based on chillies,
Chinkiang vinegar, sugar and soy sauce, and
fish fragrant aubergine is a very popular
vegetable dish in Chengdu.
There are delicious Sichuan vegetable
side dishes that are vegetarian, but the
main dishes tend to be meat- or fish-based.
Luckily, they are easy to adapt to be meat-
free. Vegetarians are rare in China, but
at home people tend to eat a vegetable-
dominated diet with lots of pulses and
grains. The Buddhist monasteries are strictly
vegetarian and cook dishes that imitate
meat and fish in their appearance, taste and
texture. They are made from wheat gluten,
mushrooms, tofu and yam.
Sichuan
ingredients
Sichuan pepper is a Chinese spice
made from the berries of a native ash
tree. It has a spicy, mouth-numbing
taste and adds a kick to curries in a
similar way as chillies. It is the most
important ingredient in five-spice mix.
Chinese dried mushrooms
are similar to shiitake and have a robust
smoky taste. You only need a few to
impart a distinctive flavour.
Fermented black beans are small
black soya beans that have been
preserved in salt and are very pungent,
so use sparingly.
Shaoxing Chinese rice wine
is made from glutinous sticky rice and
has an amber colour and nutty flavour.
Chinkiang vinegar is made from
glutinous black rice and has a dark
colour and robust flavour.
Chilli bean paste tends to contain
MSG and a long list of additives, so we
make our own (see recipe, on page 27).
The largest vegetarian group in China is
Buddhist; some are only strict vegetarians
twice a month on the first and 15th of each
lunar month. When I was in China this meant
that every city had a vegetarian restaurant
to cater for these vegetarian days. Now
as the Chinese are becoming more health
conscious, even more vegetarian restaurants
are springing up in the big cities.
20/09/2017 13:11
 Chef’slarder

all images © rob wicks/eat pictures unless stated otherwise. Food styling by Lydia Downey
About
Rachel
Chef-proprietor
of the award-
winning Demuths
restaurant in
Bath for 25
years, Rachel is
now dedicated
to running
the Demuths
Vegetarian Cookery School, which offers
a range of themed workshops, guest
chef events, cookery holidays in France
and Italy, and the Demuths Vegetarian
and Vegan Diplomas for professional
chefs and keen cooks. As a well-travelled
foodie, Rachel loves to combine her
passion for global cuisine with the best of
locally grown produce.
www.demuths.co.uk

Hotpot-style noodle bowl

This is a warming noodle dish in a spicy
vegetable broth. The Chinese way to eat
noodle soup is to hold your chopsticks in
one hand and your soup spoon in the other, Hotpot-style
use your chopsticks to place your noodles in noodle bowl

your soup spoon, then eat out of the spoon,

with the bowl close to your face. Noisy
slurping is considered a sign of enjoyment
and appreciation of the food – and also
cools the steaming hot broth!
Serves 4 | Prep 20 mins | Cook 15 mins
sunflower or groundnut oil, for frying
100g shiitake mushrooms, thinly sliced
3 spring onions, thinly sliced, white and
green parts separated
2 tbsp chilli bean paste (see recipe, on page 27)
2 cloves garlic, finely chopped
2cm piece of fresh ginger, finely chopped
1 litre hot vegetable stock (see recipe,
on page 27) or 2 tbsp red or brown miso
dissolved in 1 litre hot water
2 tsp Chinkiang black rice vinegar
1 tbsp Shaoxing rice wine
chilli oil or toasted sesame oil (optional)
200g dried thin noodles (you could use any
type you prefer)
100g edamame beans (green soybeans)
60g bean sprouts
50g unsalted peanuts, roasted for
5–7 minutes in a hot oven until golden,
then chopped roughly
handful of coriander leaves
½ tsp toasted ground Sichuan pepper
1 Heat 1 tablespoon of oil in a wok or large
saucepan over a high heat, and quickly fry
the mushrooms with the white part of the
spring onions. Remove from the pan and set
aside on a plate.
2 Heat another tablespoon of oil in the wok
set over a medium heat, then add the chilli
bean paste and stir-fry for a minute until the
oil turns red. Add the garlic and ginger and
fry for 1 minute, taking care not to let the
garlic burn.
3 Pour the stock into the wok and bring to
a simmer. Add the vinegar, Shaoxing wine
and chilli oil or toasted sesame oil, if you
like, then taste to adjust the seasoning.
Depending on the stock you have used, you
may need to add a pinch of salt.
4 Turn the heat to low, while in a separate
pan you cook your noodles according to the
packet instructions.
5 Add the edamame beans and bean
sprouts to the simmering broth to heat
through. Divide the cooked noodles
between four deep serving bowls, or in one
large serving bowl. Ladle over the broth
and vegetables, then top with the fried
mushrooms and spring onions.
6 Sprinkle over the peanuts, sliced green
spring onion and coriander, and finish with
an extra drizzle of chilli or sesame oil and the
ground Sichuan pepper.
COOK’S TIP You can vary the vegetables
for the broth. Green leafy vegetables such
as spinach, kale or pak choi can be added
at the same time as the edamame beans
and allowed to just wilt. Baby sweetcorn,
mangetout, sugar snaps or regular frozen
peas would also work well. Shredded
crunchy vegetables such as carrots, radishes
and even lettuce can also be added towards
the end of cooking.
n Per serving 394 cals, fat 16g, sat fat 2g,
carbs 47g, sugars 6g, protein 14g, salt 0.25g,
fibre 4g
Learn authentic
Chinese cooking
Lydia Downey teaches the Chinese
cooking classes at Demuths Cookery
School. Her mother is Chinese and she
was brought up eating home-cooked
Chinese food and learning how to cook
it. Her next class will be to celebrate
Chinese New Year on 16 February 2018.

www.vegetarianliving.co.uk | 23

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 Chef’slarder

Fragrant spicy aubergine

This is our version of a Sichuan classic
dish, known as ‘fish fragrant aubergine’,
although, despite what the title suggests,
it merely means that the flavours in the
sauce are like those used for traditional
Sichuanese fish cooking. We love how
the soft melting aubergines are bathed in
this rich, spicy and slightly sweet sauce.

Serves 4 | Prep 15 mins | Cook 25 mins

sunflower oil, for frying

1 medium aubergine, sliced into about
4cm x 2cm lengths
1–2 tbsp chilli bean paste (see recipe,
on page 27)
2 spring onions, thinly sliced, white and
green parts separated
2 cloves garlic, finely chopped
2cm piece of fresh ginger, finely chopped

For the sauce:

1 tbsp light soy sauce
1 tsp Chinkiang vinegar
1 tbsp caster sugar
1½ tsp cornflour or potato starch
90ml (6 tbsp) cold water

To garnish:
green part of the sliced spring onion
1 small red chilli, finely sliced
fresh coriander leaves

1 Heat 2 tablespoons of oil in a large

frying pan or wok until hot. Fry the
aubergines in two or three batches until
golden on both sides. Drain on paper
towel and set aside.
2 Mix the sauce ingredients in a
small bowl, ensuring the cornflour is
completely dissolved.
3 Heat 2 tablespoons of oil in the frying
pan on a medium heat and add the chilli
bean paste, stirring until the oil turns red
and separates from the paste. Add the
white part of the sliced spring onions,
the garlic and ginger, and stir-fry for a
minute or two, taking care not to allow
the garlic to burn.
4 Add the sauce mixture and lower the
heat a little to let it all simmer for a few
minutes to thicken. Return the aubergine
pieces to the pan and gently cook in the
sauce for 2 minutes until soft.
5 Spoon out onto a large serving dish
and sprinkle with the reserved green
sliced spring onions, chilli slices and
coriander leaves. Serve with plain
steamed jasmine rice.
n Per serving 154 cals, fat 12g, sat fat
2g, carbs 9g, sugars 7g, protein 1g, salt
0.64g, fibre 2g

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 Fragrant spicy
aubergine

022-7_VL88[RD_Sichuan]NTSJLH.indd 25 20/09/2017 13:12

 Mapo
doufu

26 |

022-7_VL88[RD_Sichuan]NTSJLH.indd 26 20/09/2017 13:12

 Chef’slarder

Chilli bean paste

Most chilli bean pastes on the market
contain a long list of ingredients, often
including MSG. At the cookery school
we make a substitute chilli paste which
although not totally authentic, gives a
similar flavour.

1 clove garlic, pounded to a paste with

a large pinch of salt
1 tsp gochujang (Korean chilli paste:
make sure it also contains no additives!)
1 tsp brown miso paste
1 tsp sugar
½ tsp fermented black beans, finely
chopped
1 tsp toasted sesame oil
1 tbsp cold water

Mix everything together by hand or in a

pestle and mortar. Use straight away, or
make extra and keep for up to 3 days in
the fridge or freeze until needed.

Mapo doufu
This spicy Sichuan dish reputedly gets its
name from the small-pox-scarred woman
who originally made this dish in the late
19th century. Doufu is the Chinese name for
tofu, and mapo translates as ‘pock-marked
old woman’!
Serves 2 | Prep 15 mins | Cook 15 mins
¼ tsp salt
200g plain tofu, cut into cubes
½ tsp Sichuan peppercorns
sunflower or groundnut oil, for frying
1 tbsp chilli bean paste (see recipe, above)
2cm piece of fresh ginger, finely chopped
2 cloves garlic, finely chopped
1 tbsp fermented black beans
pinch of chilli flakes (optional: you could use
Korean gochugaru which are milder)
100ml vegetable stock (see recipe, right)
or water
pinch of ground white pepper
1 tbsp cornflour or potato flour mixed
with 2 tbsp cold water
2 spring onions, sliced diagonally
1 tbsp chilli oil (optional)
1 Bring a medium saucepan of water to
the boil. Add the salt, reduce the heat to
low and add the tofu cubes. Allow them to
very gently simmer for a few minutes, but
don’t let the water get too hot or the tofu
will toughen. You can skip this step, but
this poaching process makes the tofu lovely
and tender and enables it to absorb the
sauce better.
2 Heat a wok and quickly toast the Sichuan
peppercorns until fragrant. Remove to a
pestle and mortar and roughly crush.
Set aside.
3 Heat 3 tablespoons of oil in the wok over
a high heat. Add the chilli bean paste and
stir into the oil until it turns red. Add the
ginger, garlic, fermented black beans and
chilli flakes, if desired. Stir-fry for a couple of
minutes or until it smells aromatic. Take care
with the heat, as you don’t want to burn the
chilli sauce.
4 Using a slotted spoon, lift the tofu cubes
from the hot water, and add to the wok. Stir
gently into the chilli sauce, being careful
not to break up the tofu. Pour in the stock
or water, add a large pinch of white pepper,
and bring to a simmer. Slowly pour in a
little of the cornflour/water mixture, stirring
continuously and adding more until the
sauce thickens to your desired consistency.
5 Stir in the spring onions and toasted
Sichuan peppercorns and drizzle with chilli
oil, if you like it super-hot. Serve at once with
steamed rice.
n Per serving 343 cals, fat 26g, sat fat 3g,
carbs 13g, sugars 4g, protein 14g, salt 0.29g,
fibre 3g
Chinese vegetable
stock
Makes about 2 litres
2.5 litres cold water
2 onions, peeled and cut in quarters
2 celery sticks, roughly chopped
2 carrots, roughly chopped
1 leek, roughly chopped
4 cloves garlic, peeled but left whole
5cm piece of fresh ginger, unpeeled
and sliced
2 bay leaves
1 tsp Sichuan peppercorns
5 dried Chinese or shiitake mushrooms
Put all the ingredients except the
dried mushrooms into a large saucepan
and bring to the boil. Lower the heat and
simmer for 1 hour. Add the dried
mushrooms and gently simmer for a
further 30 minutes. Remove from the
heat and allow to cool. Strain and pick
out the mushrooms (to slice and use in
cooking), but discard the remaining
vegetables. Keep the stock in the fridge
for up to 3 days or freeze in a plastic
container once cool.

www.vegetarianliving.co.uk | 27

022-7_VL88[RD_Sichuan]NTSJLH.indd 27 20/09/2017 13:12


Grow your own Buddha bowl
Gardening editor Alice Whitehead shows how to banish the winter blues with brightly coloured
one-bowl meals of fresh winter leaves, shoots and greens that can be grown indoors this month.
One-digit temperatures call for one-bowl
warmers. Composed of part grain, part
vegetable, part protein and seeds, and
lavished with a tangy dressing, ‘nourish
bowls’ or ‘Buddha bowls’ provide a filling
feast for the eyes as well as the stomach.
Dubbed a ‘Buddha bowl’ due to the fullsome
curves of the packed-in ingredients which
echo that of a rounded Buddha belly, they
can be created from any nutrient-rich winter
About Alice
Alice Whitehead is
a writer who loves
to grow, eat and
get muddy. For
20 years she has
portrait photo © alice whitehead
written garden
and food features
for magazines
and newspapers, and more recently split
her time between tending two large,
city allotment plots and a school garden
club. She still hasn’t decided whether she
prefers the pen or the spade. Follow Alice
on Twitter @allotmentalice.
28 |
028-31_VL88[AW_Buddas]NTSJ2LH2.indd 28
fuel you can find, but particularly lend
themselves to fresh greens – pea shoots,
mini roots, bean sprouts and baby leaves
– that you can grow in a greenhouse or
windowsill this month.
Buddha bowls tend to be made up of five
ingredients, all artfully arranged in one big
bowl. The first can be a wholegrain such as
rice, quinoa or soba noodles – for that all-
important fibre and B vitamins – then you
can add roasted vegetables such as sweet
potato, pumpkin, or carrot sprinkled with a
little spice before roasting, such as cumin,
chilli or paprika. After this, you need a lean
protein such as tofu, beans, lentils or falafel
and plenty of raw, steamed or sautéed
vegetables, alongside a dressing (think tahini
and miso paste or balsamic vinegar, olive oil
and fresh herbs). Added extras such as seeds,
olives, or nuts give that plump topping.
Bowl beauty is key to the process, but
prettifying your one-bowl wonder isn’t
just about making a great snap for social
media, it serves a purpose too! The more
colours you can get in your bowl, the more
phytonutrients and vitamins and minerals
you’ll be chomping on, and it’s all about
balancing the different types of food so you
don’t get too much of anything. That said,
Add colour with ‘Osaka
Purple’ mustard leaves
Pretty pea shoots
are easy to grow
there are no strict rules so the sky (or the
greenhouse) is the limit when it comes to
what you put in it.
Shoots and leaves
November can seem a strange time to be
thinking about sowing and growing, but in a
frost-free greenhouse, sheltered cold frame,
mini polytunnel – or even a cool windowsill
(away from radiators) – you can still nurture
nutritious shoots and salad crops in winter.
Pea shoots are one of the easiest to
grow and, yes, they do taste just like peas
– plus they boost your protein and folic
acid levels when there’s little else about.
Simply grab a bag of dried marrowfat peas
in the wholefood shop or section of the
supermarket (they’re traditionally used
to make monster mushy peas!) and soak
overnight in cold water to aid germination.
Fill a container with peat-free compost,
moisten, and scatter the seeds evenly over
the surface so there’s about a pea distance
between each one. Cover with a pea’s depth
of compost and place in a bright spot on
the windowsill. In three to four weeks they
should be ready to eat; snip off below the
lowest leaves and you’ll get a second flush
for your next meal.
21/09/2017 17:43
 Greenliving
Our five
favourite Buddha
bowl combos
Freekeh awesome
foursome
Wholegrain: Freekeh
Protein: Pea shoots
1
Veg: Spring onions and shredded carrot
Dressing: Extra-virgin olive oil, soy
sauce, peanut butter, lime, honey, garlic
and Chinese five spice
Added extras: Apple chunks

2
 
The nutty number
A little moisture helps to Wholegrain: Quinoa
sprout nutritious mung beans Protein: Roasted almonds
Veg: Sautéed baby kale leaves,
Broad beans can be sprouted in just the sliced radish, roasted beetroot and/or
same way, and you could also try growing sweet potato
shoots from corn kernels. Follow the same Dressing: Almond butter mixed with
steps for growing pea shoots, but instead sesame oil, crushed garlic, turmeric
of putting them on a windowsill, put them powder, cayenne and lime juice
in a dark, warm place away from direct light Added extras: Sunflower seeds

(an airing cupboard is ideal) and harvest the
first yellow shoots as they emerge. It brings
a whole new meaning to popping corn!
Other shoots that benefit from this
treatment include bean sprouts – which
are grown from mung bean seeds. These
can be sown on a tray of wet cotton wool.
Simply soak the beans overnight, rinse and
spread out on the cotton wool and cover
with brown paper. Keep somewhere warm,
3
Broccoli raab provides
Chickpea power
mini leaves and stalks Wholegrain: Brown rice
Protein: Chickpeas
Veg: Land cress or mustard greens,
While a full-grown kale or broccoli plant
roasted carrot and parsnip
will take many months to mature, you can
Dressing: Lemon juice, honey, olive oil
grow these for mini leaves in greenhouse
and fresh herbs
beds or a sheltered pot in the garden.
Added extras: Black olives
Broccoli raab, for example, is fast and easy

and within a week you should have sprouts
for cutting.
Great greens
For a fresh injection of green, try winter leaf
crops such as land cress (a great watercress
substitute) or corn salad. Simply scatter
seed onto trays of pre-watered compost,
cover and watch out for slugs and snails.
Protect if temperatures dip. Winter purslane
(or Claytonia) is incredibly hardy (it can
4
to grow, and can be on the plate within
seven weeks. Grow in a container as a cut- Lentil lovely
and-come again salad, sowing thinly onto Wholegrain: Basmati rice
the surface of peat-free compost, thinning to Protein: Brown lentils
10cm between plants and cutting when they Veg: Steamed purslane, roasted squash
are around 15cm high. You may not get the and diced carrot
full flower head but the leaves and stems will Dressing: Avocado, garlic, olive oil,
be nutritious and tasty. apple cider vinegar, wholegrain mustard
Another stalwart of the winter plot is and lemon juice
cavolo nero. Sown early enough this plant Added extras: Lots of spices: paprika,
will withstand the toughest winters – even cumin and cinnamon

5
tolerate temperatures of –10) and can be sticking its green rabbit-ear leaves through
sown outdoors from October right through snowdrifts on occasion! Or it can be grown
to May. Thin between plants so they have in a cool greenhouse for tender baby leaves. Open sesame
room to grow and use the buttery leaves It’s also worth experimenting with long toms Wholegrain: Quinoa
fresh or wilt it like spinach. of turnips and spring onions too. Protein: Marinated tempeh (try tamari,
You might just have time for a sowing of Even if you only manage to grow seedlings garlic and sesame oil)
mustard greens too. Spicy when used raw, from your late-winter sowings, if you sow Veg: Beansprouts,
some varieties, such as ‘Osaka Purple’, can enough you’ll be guaranteed some fresh broccoli raab and
be cooked and this takes away the zing. additions to your nutri-bowls. After all, roasted sweet potato
Turn the
They can withstand very cold temperatures no shipped-in supermarket veg will ever Dressing: Tahini,
page for
but you’ll need to grow them in a cool give you that much-needed, cold-weather lemon juice and more bowl
greenhouse or cold frame if you want leaves vitamin punch that you can get from fresh garlic powder food recipe
for picking in November. They are best sown pickings harvested minutes before in your Added extras: ideas
outdoors in September/October. own garden! Toasted mixed seeds

www.vegetarianliving.co.uk | 29

028-31_VL88[AW_Buddas]NTSJ2LH2.indd 29 21/09/2017 17:43

 Oven-roasted romanesco
cauliflower, labne and
spiced nuts
© William Reavell

© Toby Scott
black bean bowl with
chimichurri dressing

Oven-roasted Romanesco
cauliflower, labne and
spiced nuts
Roasting cauliflower is perhaps the tastiest
way of serving this humble and somewhat
overlooked vegetable, especially coated
in Moroccan spices and lime juice. This,
with the carrots, pearl couscous and
pomegranate topped with creamy labne
provides a really delicious layered bowl.
Serves 4 | Prep 10 mins | Cook 30 mins
250g cauliflower florets
250g carrots, peeled
3 tbsp extra-virgin olive oil
2 tsp ras el hanout
grated zest and freshly squeezed juice
of 1 lime
120g pearl couscous
½ pomegranate
50g watercress leaves
2 tbsp chopped mixed herbs of your choice
50g pistachio nuts, toasted and roughly
chopped
100g creamy labne
1 tbsp toasted sesame seeds
a little smoked paprika, to dust
sea salt and freshly ground black pepper,
to taste
1 Preheat the oven to 190C/fan 170C/gas 5
and line a roasting tin with baking parchment.
2 Break the cauliflower into bite-size florets.
Cut the carrots into similar size chunks. Put
the cauliflower and carrots in a bowl and add
1 tablespoon of the oil, the ras el hanout, the
grated lime zest, half of the lime juice and
some salt and pepper. Toss well until evenly
coated and transfer to the prepared roasting
tin. Roast for 30 minutes in the preheated
oven, stirring halfway through until golden
and tender. Remove from the oven and
leave to cool.
3 Bring 350ml water to the boil with
1 teaspoon of salt. Add the couscous, return
to the boil, cover and simmer gently for
10 minutes. Remove from the heat and leave
undisturbed for a further 5 minutes.
4 Separate out the pomegranate seeds from
the pomegranate over a bowl to catch all the
juices. Combine the seeds, juice, remaining
olive oil, remaining lime juice and season to
taste. Stir into the couscous and set aside
until cold.
5 Divide the couscous, roasted vegetables,
watercress, fresh herbs and pistachio nuts
between two bowls. Dollop over a spoonful
of the labne and sprinkle over the sesame
seeds. Serve at once dusted with a little
smoked paprika.
n Per serving 385 cals, fat 20g, sat fat 4g,
carbs 34g, sugars 10g, protein 12g, salt
0.249g, fibre 8g
Black bean bowl with
chimichurri dressing
Chimichurri, the feisty Argentinian version
of pesto, makes a great base for a salad
dressing. You’ll have some left over so just
keep it in a jar in the fridge for up to 2 weeks.
It’s great poured over pasta, noodles, rice or
beans, as here.
Serves 4 | Prep 10 mins | Cook 40 mins
2 red-fleshed sweet potatoes, peeled and cut
into bite-sized cubes
2 red peppers, quartered and deseeded
100g rocket leaves
400g can black beans, drained and rinsed
4 tbsp pumpkin seeds, toasted
For the chimichurri dressing:
15g flat-leaf parsley, finely chopped
8g oregano leaves, finely chopped
1 large clove garlic, crushed
freshly squeezed juice of ½ lemon
1 red chilli, deseeded and finely chopped
6 tbsp extra-virgin olive oil, plus extra
for brushing
sea salt and freshly ground black pepper,
to taste
1 Preheat the oven to 200C/fan 180C/gas 6.
Brush the sweet potatoes with olive oil and
roast in a roasting pan in the preheated oven
for 35–40 minutes, turning once, until tender.
2 Meanwhile, brush both sides of the red

30 |

028-31_VL88[AW_Buddas]NTSJLH.indd 30 21/09/2017 16:58

 Greenliving

© Clare Winfield
peppers with olive oil and arrange on a heirloom tomato and
griddled feta on orzo
baking sheet. Roast for 35 minutes, turning with lemon dressing
once, or until tender and blackened in
places. Put the peppers in a bowl and cover
with cling film; this will make them easier
to peel.
3 While the sweet potatoes and peppers
are roasting, make the chimichurri dressing.
Put the parsley, oregano, garlic, lemon juice,
chilli and olive oil in a food processor or
blender, season, and process until coarsely
chopped. (The mixture can also be chopped
by hand.) Set aside.
4 Peel off the skin of the peppers and cut
into bite-sized pieces. Arrange the rocket
leaves on four serving bowls and top with
the sweet potatoes, black beans and red
pepper. Spoon enough of the dressing over
the salad to lightly coat it and sprinkle the
pumpkin seeds on top before serving.
n Per serving 462 cals, fat 25g, sat fat 4g,
carbs 42g, sugars 10g, protein 13g, salt 0.16g,
fibre 12g

Heirloom tomato and

griddled feta on orzo with
lemon dressing
A hearty combination of Mediterranean
flavours can be found in this vibrant salad
bowl. Choose a variety of different tomatoes
to add colour and flavour and experiment
with different flavoured herbs. Baking and
then grilling the feta gives it a fabulous
crispy coating and creamy centre.

Serves 4 | Prep 10 mins | Cook 20 mins

100g orzo
3 tbsp extra-virgin olive oil
grated zest and freshly squeezed juice
of 1 lemon
1½ tbsp clear honey
1 small clove garlic, crushed
200g vegetarian feta cheese, sliced
25–30g rocket leaves (handful)
400g can chickpeas, drained
350g mixed heirloom tomatoes, quartered
50g pitted black olives
handful of fresh herbs, including coriander,
mint and basil
1 Cook the orzo in a large saucepan of lightly
salted, boiling water for 6 minutes. Drain,
refresh under cold water, then drain again.
Transfer to a bowl and set aside. Combine
2 tablespoons of the olive oil, half of the
lemon zest and juice, 2 teaspoons of the
honey, the garlic and salt and pepper to
taste. Pour half into the cooked orzo, stir
well and leave to go cold.
2 Preheat the oven to 190C/fan 170C/gas 5.
Put the feta in a small roasting tin lined Recipes adapted from Bowl Food
(Ryland Peters & Small, £14.99).
with foil. Drizzle over the remaining olive
oil, lemon zest and juice, honey and a little
pepper. Bake in the preheated oven for
10 minutes.
3 Preheat the grill to high and put the feta
underneath to cook for a further 4–5 minutes
until golden. Cool for 5 minutes and then cut
into quarters ready to serve.
4 Meanwhile, arrange the rocket, chickpeas,
tomatoes, olives and herbs in serving bowls.
Top each bowl with a feta quarter, drizzle Super bowl
over the remaining dressing and serve. Vegetarian Living readers can buy Bowl
n Per serving 415 cals, fat 22g, sat fat 9g, Food for the special price of £10.99,
carbs 35g, sugars 8g, protein 16g, salt 1.68g, including p&p. Call 01256 302699 and quote
fibre 6g reference LA4.

www.vegetarianliving.co.uk | 31

028-31_VL88[AW_Buddas]NTSJLH.indd 31 21/09/2017 12:33

 Ecochef

Sourced from the sea

Eco-columnist Tom Hunt cooks with seaweed, revealing the nutritional
and flavour benefits of this versatile and sustainable ingredient.

Sea salad with

About TOM sea spaghetti,
beetroot, celeriac
Tom Hunt is an and cranberries

acclaimed eco-
chef and author
of The Natural
Cook. He founded
the Forgotten
Feast, a campaign
working on projects
Portrait photography: Neil White

throughout the UK to revive our cooking

Food photography: Tom Hunt

heritage and help reduce food waste, and

also runs his award-winning restaurant
Poco in Bristol. Tom is a vegetarian and
an official chef of Feeding the 5,000,
a global event highlighting food waste.
Find out more at www.tomsfeast.com,
and follow on Instagram and Twitter
@tomsfeast, #RootToFruitEating.

The ocean is the earth’s biggest resource,

covering more than 70 per cent of the
planet. Our seas are responsible for
sequestering one-third of the carbon
emitted by human activity and are a limitless
source of renewable energy. On top of all
this, the ocean is full of food. No, I do not
mean fish – an essential part of the health
and ecology of our oceans – I mean plants!
Our seas and coastline are full of exotic
edible sea vegetables that are delicious and
nutrient-dense. Adding seaweed to your
shopping basket will contribute greatly to a
healthy and sustainable diet. And seaweed
is versatile. It works well as an ingredient
in most dishes, either as a seasoning or as
the main component. Try replacing pasta
with sheets of boiled kelp in a vegetable or
spinach lasagne, or use seaweed in salads,
like this month’s recipe for sea spaghetti
salad with cranberries.
Seaweed is quite the superfood too, high
in soluble fibre, rich in protein and full of
vitamins A, C, D, E and B amongst others,
On the British coast you will find dulse,
kelp, laver, sea lettuce, carragheen and
others. Some of these are available at health
food shops and supermarkets, all can be
bought online. Other oriental seaweeds
are available packaged, like nori used for
maki sushi rolls, wakame and hijiki. Dulse
is my favourite seaweed – purple, salty
and sweet with a slight nutty flavour. It is
popular in Ireland, chewed as a salty snack,
flaked into butter or rehydrated in a broth,
adding depth of flavour and seasoning. Here
I’ve used dulse in my chirashi-style sushi
bowl with toasted nori, rice and seasonal
vegetables. Try making your own with any
combination of your favourite seaweed and
seasonal veg.
Sea salad with sea spaghetti,
beetroot, celeriac and
balance of flavours: salt from the seaweed,
sweet from the cranberries, sour from
the cider vinegar and savoury from the
vegetables. Robust, fresh and filling.
Serves 4 as a side salad
Prep 10 mins + soaking
25g pumpkin seeds, soaked for 3 hours
30g sea spaghetti or other seaweed
5g hijiki or other seaweed
30g hazelnuts, slightly crushed or chopped
1 small organic unpeeled beetroot (about
100g), grated
1 beetroot top or 3 sprigs of parsley, finely
chopped (including stalks)
50g unpeeled organic celeriac, grated
50g fresh cranberries or 30g dried
cranberries
2 tbsp cider vinegar
25ml extra-virgin olive oil
1 tsp sweetener (sugar, maple syrup, date
syrup or xylitol)

depending on the variety. Despite being cranberries Soak the pumpkin seeds. Rehydrate the
low in fat, seaweed is also full of omega-3 This salad will make you wonder why you seaweed in cold water for 20 minutes, then
fatty acids. don’t eat seaweed every day! It has a drain. Gently mix all the ingredients together

32 |

032-3_VL88[TomH_Sea]NTSJLH.indd 32 21/09/2017 12:30


and arrange on plates to serve. Season with
a little salt, if necessary.
COOK’S TIP To make the hazelnuts and
pumpkin seeds more digestible, plump
and delicious, soak them overnight or for a
minimum of 7 hours, then drain.
n Per serving 174 cals, fat 13g, sat fat 2g,
carbs 5g, sugars 4g, protein 5g, salt 0.45g,
fibre 10g
Chirashi sushi bowl with nori
and dulse seaweed
When you don’t have time to make sushi
but fancy all the fresh flavours and zing,
a chirashi-style sushi bowl is a delicious
alternative. Chirashi bowls allow fruit and
vegetables to shine in all their simplicity.
This recipe is a guide for what’s good and in
season, but make the most of what seasonal
ingredients you have.
Serves 2 | Prep 20 mins | Cook 25 mins
200g short-grain brown rice
30ml soy sauce, plus a little extra
25ml rice vinegar
1 tbsp sweetener (sugar, maple syrup, date
syrup or xylitol)
032-3_VL88[TomH_Sea]NTSJLH.indd 33
Chirashi sushi
bowl with
nori and dulse
seaweed
½ tsp grated ginger
½ clove garlic, grated
1 tsp salt
½ tsp sesame oil (optional)
2 spring onions
1 small carrot, cut into thin strips
1 small pear, cut into thin wedges,
core removed
2 tsp black sesame seeds
2 small sprigs of mint
pinch of dulse seaweed, soaked in cold water
for 10 minutes
1 sheet of toasted nori seaweed
80g mushrooms (yellow oyster, shiitake
or other)
1 tbsp coconut butter or oil of choice
pinch of pickled ginger and wasabi, to serve
(optional)
1 Wash the rice in a bowl and strain. Pour
into a medium-sized pan and add 650ml
cold water. Place on a high heat and bring
to the boil, place a lid on top and turn the
heat right down to low. Simmer gently
for 20 minutes or so, until the water has
evaporated and the rice is just cooked. If the
water disappears before the rice is cooked,
add a little more. Pour the rice into a large
bowl and set aside to cool.
Chef’s note
All ingredients in my
recipes are optional.
Please feel free to increase
or decrease quantities
or swap out ingredients
when necessary.
2 In a small bowl, mix the soy sauce, rice
vinegar, your sweetener of choice, ginger,
garlic, salt and sesame oil, if using. Fold the
mixture into the rice using a wooden spatula
or spoon, spreading the rice out to cool.
3 Prepare the spring onions by cutting the
dark green tops into rings. Then cut the firm
part of the spring onion into thin strips. Mix
the rings into the rice. Portion the rice into
two bowls, decorate with the spring onion
strips, carrot, pear, black sesame seeds, mint
and dulse seaweed.
4 Toast the nori a little bit by passing it
quickly back and forth over an open gas
flame, or by placing it on an electric hob
on a medium heat for a couple of seconds
at a time, until it is crispy. Cut or break the
nori sheet into eight rectangles, place three
in the edge of each bowl and serve the
remainder on the side.
5 Cook the mushrooms in a hot pan with the
coconut butter or oil for just a minute or two
on each side, finishing with a little dash of
soy sauce. Place on top of the chirashi bowl
and serve with pickled ginger and wasabi on
the side, for people to add as they please.
n Per serving 568 cals, fat 13g, sat fat 8g,
carbs 92g, sugars 19g, protein 14g, salt
4.59g, fibre 12g
www.vegetarianliving.co.uk | 33
21/09/2017 12:30
 Organic Dairy
Products
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Organic
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Dairy on Chios Mastic
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Products (extra virgin olive oil, liqueurs and more)
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based
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(extra(extra
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oil, liqueurs
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and more)

Organic Black
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Organic Herbal Teas
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with Greek
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withwith
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Enjoy European Organic Products

CAMPAIGN
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Vegetarian_Living2.indd
VL88_034.indd
VL74_006.indd 34 6 1
THE EUROPEAN UNION AND GREECE 20/5/2016 16:11:00
20/09/2017
14/07/2016 μμ
09:24:21
14:07:06
 photograph: Catherine Frawley

Burmese
egg and
chard curry
with pickled
cucumber

page 40

Everyday eats
Celebrate seasonal cooking at its best, with autumnal recipes from
River Cottage, Ballymaloe Cookery School and Abel & Cole.

035_VL88[EverydayEats_Intro]NTSJLH.indd 1 21/09/2017 12:30

 Pepper, potato
and chard
stew with
saffron

036-9_VL88[HughFW]NTSJLH.indd 36 20/09/2017 13:10


Hugh’s new
veg feast
Well known for growing his own produce at River Cottage,
food waste champion Hugh Fearnley-Whittingstall has put
aside dairy, refined sugar and white flour in favour of using
naturally delicious vegetables, spices and wholegrains in
his new book, Much More Veg.
Pepper, potato and chard stew
with saffron
This is based on the lovely chachouka in
River Cottage Veg Every Day. There are no
eggs this time, but even more veg, with
potatoes and chard adding to the rich
pepper and tomato base. I really like the
earthy, pungent tang of saffron in the dish,
but the stew is still delicious without it.
Serves 4 | Prep 10 mins | Cook 50 mins
2 tbsp olive or rapeseed oil
1 tsp cumin seeds
1 large onion, quartered and thinly sliced
1 large (or 2 small) red pepper(s)
(about 250g in total)
200g chard
500g new, waxy or salad potatoes, scrubbed
2 cloves garlic, finely grated or crushed
2 x 400g cans tomatoes
large pinch of saffron strands
½ tsp hot smoked paprika
1 tsp sugar
juice of ½ small lemon, or to taste
sea salt and black pepper
To finish:
about 30g toasted flaked almonds
handful of coriander leaves
photographY: Simon Wheeler
extra-virgin olive or rapeseed oil
1 Place a large flameproof casserole or small
stockpot over a medium heat and add the
oil. When it’s hot, add the cumin seeds and
let them sizzle for a minute or two. Add the
onion with a pinch of salt, stir well, then cover
and lower the heat. Let the onion sweat,
stirring once or twice, for about 10 minutes.
036-9_VL88[HughFW]NTSJLH.indd 37
Celebritycook
2 In the meantime, quarter, deseed and
thinly slice the pepper(s). Separate the
chard stalks and leaves and cut both into
1cm-thick slices. Cut the potatoes into
bite-sized chunks.
3 When the onion is nice and soft, stir in the
garlic, then add the red pepper, chard stalks
and potatoes. Replace the lid and cook
gently for about 20 minutes until the pepper
is softened, stirring now and again to ensure
nothing sticks and burns.
4 Add the tomatoes with their juice,
crushing them with your hands as you do
so. Add the saffron, smoked paprika, sugar
and some more salt and pepper and stir
well. Simmer gently, uncovered, for about
15 minutes, until the potatoes are tender,
stirring regularly.
5 Toss in the chard leaves, cover the pan
and cook for another 5 minutes, or until they
have wilted. Stir the leaves into the stew.
Take off the heat.
6 Add the lemon juice then taste the stew
and adjust as necessary, with more salt,
pepper and/or lemon. Serve scattered with
the toasted almonds and coriander and
trickled with extra-virgin oil.
n Per serving 274 cals, fat 10g, sat fat 1g,
carbs 34g, sugars 15g, protein 8g, salt
0.30g, fibre 6g
Simple swaps
Use spinach instead of chard – there’s no
need to cook the stalks separately, just
wilt the spinach in at the end of cooking.
Finish the dish with mint or parsley rather
than coriander.
www.vegetarianliving.co.uk | 37
20/09/2017 13:10

Mushroom and spinach
spelteree
Creamy coconut milk and chunky grains of
pearled spelt make this veg-packed dish
rich and satisfying. It makes a lovely main
meal for three people – but serves four or
more if you add a dish of dhal too.
Serves 3 | Prep 20 mins + soaking
Cook 40 mins
125g pearled spelt or pearl barley
1 tbsp cumin seeds
1 tbsp coriander seeds
1 tsp fenugreek seeds (optional)
2 tbsp rapeseed oil
1 large onion, quartered and sliced
250g chestnut or open cap mushrooms,
cut into bite-sized pieces
1 tbsp grated ginger
2 cloves garlic, finely grated or crushed
38 |
036-9_VL88[HughFW]NTSJLH.indd 38
1 medium-hot red or green chilli, deseeded
(for less heat, if preferred) and chopped
200ml coconut milk
150g spinach, any tough stalks removed
finely grated zest of 1 lemon and the juice
of ½ lemon
sea salt and black pepper
coriander leaves, to finish
1 Soak the pearled spelt or barley in cold
water for 20–30 minutes, if you have time.
Soaked or not, rinse the grain thoroughly in
a sieve then tip into a saucepan. Cover with
plenty of water (it will expand a lot) and add
a pinch of salt. Bring to the boil, lower the
heat and put the lid on. Simmer until tender:
about 20 minutes for spelt, 40 minutes for
barley. When the grain is tender, drain and
return it to the pan to keep warm.
2 Meanwhile, use a pestle and mortar or
spice grinder to pound or grind the cumin,
Mushroom
and spinach
spelteree
coriander and fenugreek seeds, if using. It
doesn’t matter if the cumin and coriander
stay quite coarse but the fenugreek should
be broken down to a powder.
3 Heat the oil in a large frying pan over a
medium heat. Add the onion with a pinch of
salt and fry for about 10 minutes, until soft,
letting it colour just a little, but not brown.
4 Add the mushroom pieces and fry with
the onion for about 5 minutes until tender
and lightly coloured. Keep stirring so
that the liquid released by the mushrooms
can evaporate.
5 Add the pounded spices and cook,
stirring, for a minute or two. Add the grated
ginger, garlic and chilli and stir briefly, then
pour in the coconut milk. Stir well, making
sure the coconut milk is fully amalgamated
and mixing it with the veg. Scrape up any
bits of caramelised veg or spice adhering to
the base.
20/09/2017 13:10
 Celebritycook
6 Bring the coconut milk to a simmer
and let it bubble gently for a couple of
minutes to reduce a little. Then add the
spinach, a handful at a time, stirring it in
as it wilts.
7 Take the pan off the heat and stir in the
lemon zest and juice. Add the cooked spelt
or barley to the pan and stir well. Taste and
add more salt and pepper if needed, then
spoon into warmed dishes, scatter with
coriander, and serve.
n Per serving 389 cals, fat 20g, sat fat 11g,
Aubergine
carbs 37g, sugars 6g, protein 11g, salt 0.21g, and tomato
gratin
fibre 7g

Simple swaps
Instead of the whole spices, use 2 tablespoons
of good ready-made curry paste. Replace
the spinach with chard: separate the
leaves from the stalks and cook the stalks
(chopped) along with the onion before
adding the shredded leaves at the end.

Aubergine and tomato gratin

Serve this hearty bake with a green salad
on the side.

Serves 4 | Prep 10 mins | Cook 55 mins

2 fairly large aubergines (about 700g in

total), trimmed
4 tbsp olive oil, plus a little extra to finish
small bunch of basil (25g), leaves picked
from the stems and roughly torn
4–5 sprigs of thyme, leaves picked from
the stems
about 30g flaked almonds
sea salt and black pepper

For the tomato sauce:

2 x 400g cans tomatoes then refrigerate; reheat gently before using.) 5 Bake in the oven for 30–35 minutes, until
3 cloves garlic, sliced 3 Preheat the oven to 180C/fan 160C/gas 4. bubbling and lightly coloured on top. Let it
75g cashew nuts Cut the aubergines lengthways into 5mm- stand for 10–15 minutes before serving.
1 tbsp olive oil thick slices. Heat up a griddle pan or preheat n Per serving 366 cals, fat 28g, sat fat 4g,

2 bay leaves
pinch of sugar
1 To make the sauce (which you can do
ahead), put the tomatoes into a medium
saucepan. If you’re using whole plum
tomatoes, crush them in your hands as you
add them, removing any stalky end bits.
Add the garlic, cashews, oil, bay leaves and
a little salt and pepper. Bring to a simmer
and cook, uncovered, for about 20 minutes,
stirring regularly.
2 Remove the bay leaves. Add the sugar and
blitz to a purée, using a hand blender. Stir in
about 50ml water to thin the purée to the
texture of lightly whipped cream. Taste and
adjust the seasoning. (If making ahead, cool
your grill. Measure 4 tablespoons of olive carbs 15g, sugars 12g, protein 10g, salt
oil into a small bowl and use to brush the 0.04g, fibre 8g
aubergine slices on both sides. Griddle
or grill the aubergine slices, in batches if Simple swaps
necessary, for 2–3 minutes each side, until
tender and marked with brown patches or Use grilled slices of courgette or roasted
grill stripes, seasoning with salt and pepper slices of squash in place of the aubergine.
as you go.
4 Layer one third of the aubergine slices
over the base of an oven dish (about 2-litre
capacity). Scatter over one third of the basil
and thyme leaves. Dollop one-third of the
tomato sauce over the top and carefully
Recipes adapted from
spread it out over the aubergines. Repeat River Cottage Much More
until you have used up all the aubergines, Veg by Hugh Fearnley-
Whittingstall (Bloomsbury,
herbs and sauce. Scatter over the flaked £26). Photography by
almonds and add a final trickle of oil. Simon Wheeler.

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036-9_VL88[HughFW]NTSJLH.indd 39 20/09/2017 13:10

 Love your
leafy greens
Greens are so much more
than a boring side dish.
Try Katy McClelland’s
everyday meals with
added cabbage, chard,
kale and watercress for a
tasty and nutritious boost.

Burmese egg and chard curry

with pickled cucumber
Burmese curries are generally very spicy,
so you might prefer to turn down the heat a
little with the chilli powder. Here the cooling
pickled cucumber works well to offset some
of the heat.

Serves 4 | Prep 15 mins | Cook 30 mins

75ml rice wine vinegar

zest of ½ lime
juice of 1 lime
1 tbsp caster sugar
1 small cucumber, thinly sliced
2 spring onions, sliced
2 tbsp rapeseed oil
3 echalion shallots, peeled and finely sliced
4 cloves garlic, crushed
4cm piece of fresh ginger, finely grated
¼–1 tsp chilli powder, depending on taste
¾ tsp turmeric
6 cherry tomatoes
200ml vegetable stock
Photography: Catherine Frawley

400ml can coconut milk

1 tbsp light soy sauce
50g peanuts, finely chopped, plus extra
to garnish
8 free-range eggs
150g folded rice noodles
200g Swiss chard, trimmed and roughly
chopped
Burmese egg and
large handful of coriander leaves, chopped chard curry with
pickled cucumber
1 lime, cut into wedges, to serve

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040-5_VL88[WinterGreens]NTSJLH.indd 40 20/09/2017 13:07

 Easysuppers
1 Mix the rice wine vinegar, lime zest and
juice, sugar and 75ml water in a small bowl.
Add the cucumber and spring onion, set
aside, and toss every now and again.
2 Heat half the oil in a heavy-based
saucepan over a medium heat. Add the
shallots and cook for 6 minutes or until
browned. Add the garlic and ginger to the
pan and cook for 1 minute. Add the chilli
powder, turmeric and tomatoes, mix well
then add the stock. Bring to the boil, then
leave to simmer for 10 minutes.
3 Add the coconut milk, soy sauce and most
of the peanuts to the pan, mix well and cook
for another 10–15 minutes with the lid on.
4 Bring the eggs to the boil in a pan of cold
water and simmer for 5–8 minutes. Drain
and run under cold water until just cool
enough to handle, then peel. Heat the rest of
the oil in a frying pan and fry the eggs for a
few minutes or until golden on all sides.
5 Cook the noodles according to packet
instructions, then drain in a colander.
6 Meanwhile, set the chard in a colander
over the sink and pour boiling water over
the top to soften slightly. Add to the pan
with the curry, cover and leave for a few
minutes to wilt.
7 Divide the noodles between four bowls,
top each with some of the curry, two eggs
(halved or whole), the coriander and extra
chopped peanuts. Serve extra lime wedges
and the pickled cucumber on the side.
n Per serving 623 cals, fat 39g, sat fat 19g,
carbs 42g, sugars 11g, protein 23g, salt 1.33g,
fibre 4g

Leave the eggs out of this dish – it will still be very

flavourful and delicious!

Miso-maple roasted squash

with watercress
Roasted veg are so easy to prepare for busy
evenings. Here miso paste gives that umami
savoury flavour to sweet squash, contrasting
with the peppery watercress. Garlicky butter Miso-maple roasted
beans make a mash with a difference to squash with watercress

serve on the side.

2 x 400g cans butter beans, drained and 2 Meanwhile, mix the miso paste, butter
Serves 4 | Prep 15 mins | Cooking 45 mins
rinsed and paprika until smooth. Brush the mixture
1 extra-large butternut squash, halved, 2 tbsp milk over the squash for the last 20 minutes of
deseeded and cut into long wedges 50g blanched hazelnuts cooking time.
1 bulb garlic, top trimmed to reveal the tip of 80g watercress 3 Once the squash is almost ready, put the
the cloves inside butter beans in a saucepan with the milk,
1½ tbsp olive oil 1 Preheat the oven to 180C/fan 160C/gas 4. cover and cook over a medium-low heat
a few sage leaves or sprigs of thyme Spread the squash out on a baking tray. until warmed through. Remove the garlic
2½ tbsp white miso paste Wrap the garlic in foil and pour in a little bulb from the oven and, when cool enough
2 tbsp maple syrup of the oil. Drizzle the rest over the squash, to handle, squeeze the soft garlic out of the
50g unsalted butter add the sage or thyme leaves and season skin and add to the butter beans. Purée with
½ tsp paprika with salt and pepper. Roast for 35–45 minutes. a hand blender until smooth (add a little

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040-5_VL88[WinterGreens]NTSJLH.indd 41 20/09/2017 13:07

 Easysuppers
more milk if you need to), and season with
salt and pepper.
4 Serve the squash with the butter bean
mash, together with some watercress.
n Per serving 427 cals, fat 24g, sat fat 8g,
carbs 34g, sugars 12g, protein 13g, salt
0.92g, fibre 12g

You can easily replace the butter and milk in this

recipe with your favourite non-dairy alternatives.

Perfect sausage-and-mash with

roasted cabbage wedges
We’ve mastered a really good veggie gravy
to go with classic sausage-and-mash served
with a tasty wedge of roasted cabbage – just
add your favourite veggie or vegan bangers!

Serves 4 | Prep 20 mins | Cook 30 mins

2 tbsp rapeseed oil

1 large onion, finely sliced
250ml red wine
300ml vegetable stock
2 tsp ketjap manis (or use 1 tsp soy sauce
and 1 tsp caster sugar)
1 tsp cocoa powder
2 tsp cornflour mixed with 1 tbsp water
¼ tsp pink peppercorns, lightly crushed
a few sprigs of thyme
½ large green cabbage, cut into 4 wedges
900g floury potatoes, peeled and cut
into cubes
1–2 tbsp horseradish sauce
1–2 tbsp single cream or non-dairy cream
8 vegetarian or vegan sausages
Perfect sausage-and-
juice of ½ lemon mash with roasted
cabbage wedges

1 Preheat the oven to 180C/fan 160C/gas 4.

Heat half the oil in a saucepan over a medium
heat, add the onion and cook for 8 minutes
or until softened and browned.
2 Add the red wine, bubble down so it
reduces by half, then add the stock, ketjap
manis, cocoa powder, cornflour mixture,
pink peppercorns and a sprig of thyme.
Turn the heat down to a low simmer, cover
with a lid and cook for 10 minutes or until
slightly thickened.
3 Meanwhile, set the cabbage wedges on
a baking sheet, drizzle over the rest of the
oil and sprinkle with a good pinch of thyme
leaves. Season with salt and pepper and
roast for 20 minutes, or until tender and
golden at the edges.
4 Cook the sausages according to packet
instructions.
5 Bring the potatoes to the boil in a pan of
cold water. Simmer for 8–10 minutes or until
tender, drain then mash with the horseradish
sauce, cream and seasoning.
6 Squeeze the lemon juice over the cabbage
wedges, and serve with the mash and
sausages, with the gravy on the side.
n Per serving 539 cals, fat 16g, sat fat 3g,
carbs 60g, sugars 10g, protein 22g, salt
1.67g, fibre 12g
It’s hard to find vegan horseradish sauce, so
make your own! See Chava Eichner’s recipe in
the October issue.
Cavolo nero pesto pasta
Dark cavolo nero makes a rich and
flavoursome sauce for a quick and nutritious
pasta dish. It’s also great on crusty bread
with soft goat’s cheese.
Serves 4 | Prep 10 mins | Cook 12 mins
200g cavolo nero, stalks trimmed
3 cloves garlic, peeled
350g linguine or spaghetti
2 tbsp toasted pine nuts, plus extra to serve
120ml extra-virgin olive oil
50g vegetarian hard cheese, finely grated,
plus extra shavings to serve
1 Bring a pan of water to the boil, add the
cavolo nero and two of the garlic cloves.
Simmer for 8 minutes or until tender.
2 Cook the pasta according to packet
instructions, then drain, reserving a few
tablespoons of the cooking water.
3 In a food processor, blend the cavolo nero
with the cooked garlic, the remaining raw
clove and 1 tablespoon of the pasta cooking
water, until smooth. Add the pine nuts, olive
oil and hard cheese, blend again, adding a
little more of the cooking water if needed,
then season with salt and pepper.
4 Toss the pesto with the pasta, and serve
with a sprinkling of pine nuts and grated
hard cheese.
n Per serving 640 cals, fat 33g, sat fat 6g,
carbs 64g, sugars 3g, protein 18g, salt 0.26g,
fibre 7g

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040-5_VL88[WinterGreens]NTSJLH.indd 42 20/09/2017 13:08

 Cavolo nero
pesto pasta

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 Hearty
mushroom,
walnut and
herb broth

040-5_VL88[WinterGreens]NTSJLH.indd 44 20/09/2017 13:08

 Easysuppers
Hearty mushroom, walnut
and herb broth
The perfect nourishing and filling bowl for
cooler nights, with warming spices to add a
bit of interest. If you have time, making your
own stock is really worth the effort, as it
adds so much more flavour.

Serves 4 | Prep 10 mins | Cook 20 mins

1 litre vegetable stock

½ cinnamon stick
¼ star anise
1 tbsp rapeseed oil
300g mixed mushrooms
3 cloves garlic, crushed
2 tbsp polenta
250g cooked spelt
½ savoy cabbage, trimmed and roughly
chopped
75g walnut halves, roughly chopped
large handful of coriander leaves, chopped
handful of dill leaves, chopped
handful of parsley leaves, chopped
chilli flakes, to serve (optional)

1 Bring the stock to the boil in a large

saucepan with the cinnamon stick and star
anise, cover and reduce to a low simmer for
15 minutes.
2 Heat the oil in a frying pan over a medium-
high heat, add the mushrooms, garlic and
polenta, toss well and fry until golden and
the mushrooms are tender.
Crispy kale tofu,
3 Add the cooked spelt and cabbage to the creamy corn and
stock and heat through for a few minutes. tomato sauce

Stir in the walnuts and herbs, and season

with salt and pepper. Divide the broth
between four bowls, top each one with the
mushrooms and sprinkle with chilli flakes,
if desired.
n Per serving 361 cals, fat 18g, sat fat 2g,
carbs 32g, sugars 7g, protein 13g, salt 0.15g,
fibre 8g
Crispy kale tofu, creamy corn
and tomato sauce
For a new simple twist on breaded tofu
we’ve added kale. It goes perfectly crisp and
its rich savoury flavour is delicious with an
easy tomato sauce.
Serves 4 | Prep 20 mins | Cook 30 mins
For the tomato sauce:
½ tbsp rapeseed oil
1 large echalion shallot, finely chopped
2 cloves garlic, crushed
200g tomato passata
good pinch of sweet smoked paprika
1 tbsp light muscovado sugar
1 tbsp cider vinegar
small spring of thyme, leaves picked
For the creamy corn:
15g unsalted butter
2 large sweetcorn cobs, kernels trimmed off
grating of fresh nutmeg
2 tbsp Greek yogurt
For the tofu ‘steaks’:
4 stems of kale, stalks trimmed, finely
shredded
100g panko breadcrumbs
80g plain flour
2 free-range eggs, beaten
2½ tbsp rapeseed oil
2 x 280g packs of tofu, sliced in half
lengthways and dried well with paper towel
watercress, to serve
1 Heat ½ tablespoon of the oil in a small
saucepan over a medium-low heat. Cook the
shallot for 8 minutes or until golden, add the
garlic and cook for another minute.
2 Add the passata and 200ml water, the
paprika, sugar, vinegar and thyme. Mix well,
bring to the boil, cover then reduce to a
low simmer for 15–20 minutes. Add a few
tablespoons of water if the sauce is too
thick, then season with salt and pepper, and
adjust the sugar and vinegar to taste.
3 Melt the butter in a small saucepan, add
the sweetcorn and cook until tender. Grate
in a little nutmeg and season with salt and
pepper. Roughly blend the corn with the
yogurt using a hand blender.
4 Meanwhile, mix the kale and breadcrumbs
in a bowl, and place the flour in a second
bowl and the beaten egg in a third. Heat the
rest of the oil in a frying pan over a medium
heat. Dip the tofu ‘steaks’ in the flour, then
the egg then the kale crumb. Press to coat
well, then fry for 3 minutes on both sides
or until golden (be careful when frying, as
the oil may spit with the water from the tofu
and kale).
5 Serve the tofu ‘steaks’ together with the
creamy corn, tomato sauce and a handful
of watercress.
n Per serving 561 cals, fat 27g, sat fat 6g,
carbs 47g, sugars 10g, protein 30g, salt
0.31g, fibre 7g

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040-5_VL88[WinterGreens]NTSJLH.indd 45 20/09/2017 13:09

 Kitchentutorial
How to make…
herbal teas
The world of tea is vast and can easily be
likened to the world of wine. Like wine, there
are so many different terroirs that lend to
a tea’s unique profile. When tea is picked,
which part of the plant is harvested and
how it is processed thereafter also play a
part in determining its flavour. And that’s
just focusing on camellia sinensis, the most
common tea plant.
Looking at tisanes made from herbs,
spices and flowers opens up a whole other
world of tastes to tantalise the taste buds,
and strengthen body and mind. There is
such a wonderful array of herbal, Ayurvedic
and other alternative teas in the shops these
days, but buying a few basics and brewing
up your own tea blends is often cheaper,
fresher, more flavourful and fun than buying
them – and they make wonderful gifts, too.
Elderflower
and lemon tea
The distinctive lacy blooms of the
elderflower have been used medicinally for
more than four thousand years in different
cultures due to their anti-inflammatory and
antiseptic properties. Elderflower is rich in
flavonoids, including quercetin, hence its
ability to calm systemic inflammation. The
vibrant combination of elderflower with
fresh lemon is one to lift the spirits.
Makes 1 x 300ml serving
46 |
046-7_VL88[tutTeas]NTSJ2LH.indd 46
1 lemon slice
1 tbsp dried elderflower
200ml freshly boiled water
Bundle the lemon and elderflower into a
teapot. Cover with the freshly boiled water
and top up with 50ml cold water. Steep for
5 minutes then strain into a mug.
Cook’s tip Use 2 tablespoons of fresh
elderflowers when they are in season. You
can flash-dry flowers, too, so you can enjoy
this tea all year round.
Cosy bedtime tea
The ritual of making a bedtime tea can be
enough to calm the mind. Chamomile and
lavender sooth the nervous system and
tone the parasympathetic nervous system,
stimulating our ‘rest-and-digest’ mode – the
ideal state before bed. Chamomile also helps
to reduce excess cortisol, a stress hormone
which can be damaging in large amounts.
Chamomile can ease stomach cramps and
may also be helpful in preventing migraines.
Take twice a day to ease menstrual
cramping, but use with caution or avoid
altogether if you are pregnant or attempting
to conceive.
Makes 1 x 250ml serving
2 tsp chamomile
1 tsp lavender
a grating of nutmeg
300ml freshly boiled water
Combine the chamomile, lavender and
nutmeg in a teapot and pour over the freshly
boiled water. Steep for 5 minutes then strain
into a mug.
Scarborough
fayre tea
With a quartet of healing herbs – rosemary
for concentration, thyme to soothe
respiratory issues, parsley for its iron
content and sage to nourish a sore throat
– this is a beautiful winter brew to stave off
colds and bugs.
Makes 1 x 250ml serving
2 sprigs of rosemary
2 sprigs of thyme
3 sage leaves
1 large sprig of parsley
200ml freshly boiled water
Pile the fresh herbs into a teapot. Pour over
the freshly boiled water and top up with
50ml cold water. Steep for 7 minutes then
strain into a mug.
Vietnamese
lemongrass tea
Lemongrass is brilliant for taming achy
tummies. A mild astringent and antiseptic
due to the lemonal compound contained
in lemongrass, it’s also great for soothing
coughs, and keeping colds and flu at bay.
Makes 2 x 250ml servings
4 lemongrass stems
1 thumb-sized piece of ginger
1 tbsp coconut sugar or honey, to taste
lime slices, to garnish (optional)
Bring 600ml water to the boil over a high
heat in a medium saucepan. Bash and cut
the lemongrass into thin shreds. Peel and
julienne the ginger. Add both to the water
and boil for 5 minutes. Reduce the heat to
low and simmer the tea for an additional
5 minutes. Sweeten to taste. Serve warm,
or refrigerate and serve over ice, garnished
with lime slices if you wish.
Ensure you sweeten
your lemongrass tea
with the coconut sugar.
Recipes adapted from
Tonics & Teas by Rachel de
Thample (Kyle Books, £9.99).
Photography by Ali Allen.
21/09/2017 12:29
 How to make your
own teabags
Buy unbleached muslin – you can buy a whole roll
or individual squares – and cut into small squares
(about 7cm). Fill each bag with 1 tablespoon
of loose-leaf tea (more or less, depending on
the blend). Ensure there is enough space for
the tea leaves to move around in the bag, then
secure with string. If you want to compost the
teabags, ensure the fabric and string are fully
biodegradable. Alternatively, buy ready-to-fill
teabags online. Ensure you opt for non-bleached
varieties, as bleach is not good for you and would
cancel out the benefits of a beautiful homemade
tea or tisane blend.

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 It’s no surprise that the Abel & Cole chefs have some brilliant ideas to help you get
your five-a-day, with inventive veg-centric twists on classic dishes.

photographY: Gary Congress

Broccoli walnut rarebit
Well, this is a rare treat. Ditch the toast and bring
on the veg! This is easy to make and insanely
delicious. The cidery cheese sauce complements
the earthy walnuts, which both go beautifully
with the texture and flavour of the broccoli.

Serves 4 | Prep 10 mins | Cook 15 mins

1 broccoli head
1 tbsp butter
1 tbsp plain white flour
150ml cider
150g vegetarian Cheddar, grated
2 tsp Dijon mustard
pinch of chilli powder
handful of chopped walnuts
sea salt and freshly ground pepper

1 Preheat the grill to high. No grill? Preheat your

oven to 220C/fan 200C/gas 7.
2 Get a pot of salted water on to boil. Trim a
good bit off the stem of your broccoli. Compost
the stalk. Plunge your broccoli into the boiling
water. Cook for 3–5 minutes, or until just tender
but still bright green. Drain and tip into a bowl of
ice-cold water.
3 Put your now-empty pan back on the heat.
Add the butter. As soon as it’s melted, swirl in the
flour. Whisk to a smooth paste. Whisk in the cider,
little by little, until you have a sauce consistency.
Heap in the cheese. Stir until melted. Fold in
the mustard, the chilli powder and some black
pepper. Taste. Tweak seasoning as needed.
4 Put your broccoli head in a baking dish. Spoon
the cidery cheese sauce over your broccoli.
Scatter with the walnuts. Cook on a high shelf in
the oven until the cheese is golden and bubbly,
about 10–15 minutes.
n Per serving 318 cals, fat 24g, sat fat 13g, carbs
Broccoli walnut rarebit
7g, sugars 3g, protein 14g, salt 0.89g, fibre 3g

48 |

048-50_VL88[AbelCole]NTSJLH.indd 48 20/09/2017 13:06

 Creativecooking

Swede and coconut dhal

This anglicised dhal is cosier than a
pair of woolly slippers and tastes miles
better, too. It’s great served with rice,
fried onions and naan bread.

Serves 4 | Prep 15 mins | Cook 45 mins

1 Gloss a large hot pan with a little
a gloss of olive or coconut oil oil. Add your diced swede, carrot
210g finely diced swede, carrot or squash. Season. Sizzle until just
or squash softened and starting to colour a bit.
2 bay leaves 2 Add the bay leaves, chilli and
1 whole red chilli cinnamon stick. Swirl in the lentils,
1 cinnamon stick onion or garlic, ginger, cumin and
280g red lentils or yellow split peas, coriander. Pour in the coconut milk
rinsed and water. Pop a lid on. Simmer for
1 onion, finely diced, or 6 cloves garlic, 45 minutes or until all the liquid is
chopped absorbed into the lentils. Give it a good
1 tbsp freshly grated ginger stir every 10 minutes or so. Trickle in a
2 tsp cumin seeds little more water as and when needed.
1 tsp ground coriander 3 Taste. Whip in more spices if you like.
350ml coconut milk Season with salt and pepper. Finish
1 litre water with a hit of lime or lemon zest and a
1 lime or lemon, zest and juice squeeze of juice, toasted coconut and/
handful of dessicated coconut and/or or almonds, and fresh coriander.
almonds, toasted n Per serving 446 cals, fat 29g, sat fat
large handful of fresh coriander 16g, carbs 44g, sugars 6g, protein 19g,
sea salt and freshly ground pepper salt 0.07g, fibre 7g

048-50_VL88[AbelCole]NTSJLH.indd 49 20/09/2017 13:35

 Creativecooking
Butterscotch and Butterscotch
and parsnip pud
parsnip pud
Puds are for life, not just for Christmas.
This veggie twist on a traditional pudding
is perfect for a wintery Sunday lunch. Just
remember to play nice so everyone can
have a bit. Keep it gluten-free by using
buckwheat flour.

Serves 10 | Prep 20 mins | Cook 50 mins

For the pud:

100g unsalted butter, plus extra for greasing
100g buckwheat flour, plus extra for dusting
200ml strongly brewed black tea
or Earl Grey
1 tbsp vanilla extract or seeds from
½ vanilla pod
1 tbsp freshly grated ginger
2 tsp ground cinnamon
1 tsp ground cloves
1 tsp mixed spice
200g medjool dates, pitted
½ tsp bicarbonate of soda
1 tsp baking powder
125g ground almonds
150g parsnips, peeled and coarsely grated
75g crystallised ginger, roughly chopped
100g walnuts, toasted and roughly chopped
125g demerara sugar
2 tbsp black treacle
1 large free-range egg

For the butterscotch:

150ml double cream
100g unsalted butter, at room temperature
1 tsp black treacle

1 Preheat the oven to 180C/fan 160C/gas 4.

Lightly butter your pudding basin. Dust with
just enough flour to lightly coat. Tip out any
excess flour.
2 In a pan, mix the tea, vanilla, ginger,
cinnamon, cloves, mixed spice, dates and
bicarbonate of soda. Gently simmer over a
low heat until the dates are softened. Mush
the dates with a spoon or fork to further
break them up into a rustic date purée.
3 Toss the buckwheat flour, baking powder,
ground almonds, grated parsnip, crystallised
ginger and walnuts together in a large bowl. 6 For the butterscotch, in a bowl whip oven to warm through before serving.
4 In a separate bowl, whisk the sugar and the cream and butter together, with the n Per serving 561 cals, fat 39g, sat fat 17g,
the treacle for the pudding and the butter treacle or honey, until thick and creamy. carbs 43g, sugars 33g, protein 8g, salt 0.37g,
together until light and fluffy. Whip the egg Spoon into a pan. Add a pinch of salt. fibre 3g
into the mix. Gently warm over a low heat, whisking the
5 Spoon the butter and date mixtures into whole time, until all the sugar has dissolved.
the flour. Gently fold everything together Leave to cool a little, to allow it to thicken.
until evenly mixed. Spoon the pudding into If the butterscotch splits, give it a good
the pudding basin. Smooth with the back whisk to bring it back together. Spoon the
Recipes adapted from
of a spoon. Cover the top with a layer of foil butterscotch over the warm pud. How to Eat Brilliantly
and pop in the centre of the oven. Bake for COOK’S TIP The pud can be made weeks in Everyday by Abel &
Cole (Ebury Press,
1 hour or until a knife inserted in the centre advance and frozen, or up to 3 days ahead £18.99). Photography
comes out clean. if stored in the fridge. Just pop it back in the by Gary Congress.

50 |

048-50_VL88[AbelCole]NTSJLH.indd 50 20/09/2017 13:07

 Delicious dinners to go!
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051_VL88[DigitalIssue]NTSJLH.indd 51 21/09/2017 16:14

 Chava’skitchen
Zest for life
On gloomy days, the bright
colour and zingy flavour of
citrus fruits will bring good
cheer to your kitchen.
Even as the autumn nights draw in, nature
itself can provide us with a healthy dose of
extra sunshine – in the form of vibrant citrus
fruit. We have all grown quite used to buying
oranges, lemons and limes all year round.
However, at this time of year, you can begin
to look forward to seasonal imports like
tangy kumquats and juicy satsumas – and
it won’t be long until the delights of blood
oranges and more unusual varieties, such as
pomelos, will arrive in our shops.
Citrus fruits are, quite rightly, famous for
their high levels of healthy vitamin C. But
did you know that orange, grapefruit and
lemon essential oils are also believed to be
an excellent mood booster? They can make
you feel more alert, uplifted and cheerful.
Even the smell of freshly squeezed oranges
makes me smile on a chilly day. So, let’s see
if the magic works for you with these tasty
citrus recipes – and do try to use organic
fruit wherever possible, particularly when
using the zest.
ABOUT
CHAVA
Chava Eichner is a
freelance food
writer and
photographer
who passionately
creates for many
meat-free
companies and
organisations like Viva! and the
Vegetarian Society, among others. She
lives in the Cotswolds with her partner
David and two young boys, Sam and
Alex. Visit her website and blog at
www.flavourphotos.com, where you
can find more mouth-watering food
inspiration, and follow Chava on Twitter
@flavourphotos.
52 |
052-4_VL88[Chava]NT2SJ2LH.indd 52
Cheesecake with
candied kumquats
Every once in a while I come across an
ingredient or flavour that completely
wows me. A couple of years ago I tried
whole candied kumquats for the first time.
They were plump and juicy-sweet with a
fantastic burst of citrus flavours, which I’ve
tried to recreate here. While a good vegan
cheesecake is a wonderful treat all by itself,
the added kumquat slices will take it to a
whole new level.
Serves 14
Prep 35 mins + chilling
Cook 10 mins
250g vegan gingernut biscuits
75g dairy-free magarine
330ml dairy-free milk
160ml dairy-free cream
2 tbsp agar-agar flakes (not heaped)
375g dairy-free cream cheese
juice and zest of 1 lemon
juice and zest of 1 lime
100g icing sugar
orange zest, to garnish
For the candied kumquats:
5–6 thinly sliced kumquats
sugar
lime juice
1 Start by making the candied kumquats.
Slice the kumquats finely and remove
the seeds. Weigh them, place in a small
saucepan and add the same weight in sugar.
Photography: Chava Eichner
Cheesecake with
candied kumquats
Add a generous squeeze of lime juice
and heat until the sugar has dissolved and
begins to bubble. Simmer for a few minutes
until the kumquats begin to soften and the
sugar syrup has reduced. Place the kumquat
slices in a single layer on a lined baking tray
to cool.
2 To make the cheesecake, crush the biscuits
in a food processor (or place in a plastic
bag and crush with a rolling pin). Melt the
margarine and stir into the biscuit crumbs.
Press the biscuit crumbs firmly down into a
20cm loose-bottomed cake tin.
3 Pour the milk and cream into a saucepan
and sprinkle the agar-agar flakes over
the top. Bring to the boil without stirring,
then reduce the heat and simmer for
8–10 minutes or until the flakes have
dissolved. Stir occasionally.
4 Add the cream cheese, lemon and lime juice,
zest and icing sugar to the hot mixture. Stir
well until the cheese has melted. I like to
briefly whisk this mixture with a hand blender
as it makes the cheesecake even lighter.
5 Set aside for 15 minutes until the
cheesecake mixture begins to thicken.
Stir a couple of times, then pour it over
the prepared base and chill overnight
until fully set. Decorate with kumquat
slices and orange zest.
COOK’S TIP The candied kumquats keep in
the fridge for weeks, so it’s worth making up
a batch.
n Per serving 265 cals, fat 16g, sat fat 9g,
carbs 26g, sugars 17g, protein 4g, salt 0.61g,
fibre 2g
20/09/2017 13:05
 Orange
curd

Orange curd 125ml freshly squeezed orange juice 2 Mix the cornflour with the dairy-free milk
zest of 1 organic orange until smooth. Then use a whisk to stir the
This egg-free orange curd is wonderfully
65g sugar cornflour mix into the juice and continue to
zesty, very quick to make and virtually
small pinch of turmeric (optional) stir until the curd is thick and creamy. Take
fat-free. I’ve noticed that traditional curds
2 tbsp cornflour off the heat and set aside to cool. 
usually include oil or butter, but I love the
5 tbsp dairy-free milk 3 When the curd has cooled completely
creamy smooth consistency just as it is. I’d
it will have formed a skin on the top, a bit
rather save my calorie-quota to fill these
1 Place the orange juice, zest and sugar in a like custard. Blend the orange curd with a
delightful mini Victoria sponge cakes with
saucepan and heat gently until the sugar has hand blender until completely smooth and
my curd!
dissolved. You can add a little turmeric at this store in a sterilised jar in the fridge. Use
Makes 1 large jar stage for a beautiful orange-yellow colour. within 1 week.

www.vegetarianliving.co.uk | 53

052-4_VL88[Chava]NT2SJ2LH.indd 53 20/09/2017 13:05

 Chava’skitchen

Grapefruit and vanilla

marmalade
A gently bubbling pot of homemade
marmalade will make your autumnal
kitchen feel like a foodie paradise! In
this version, you get a really nice vanilla
flavour which complements the tangy
grapefruit perfectly. Whether it’s for a
lazy Sunday breakfast, afternoon tea or
as a nice layer in your chocolate orange
gateau, this marmalade looks and tastes
of summer and sunshine.

Makes 3 medium-sized jars

2 large pink grapefruits

juice of 1 lemon
juice of 1 lime
juice of 1 tangerine (optional)
sugar
1 vanilla pod

1 Wash the grapefruits thoroughly.

Use a sharp knife to slice off the peel
and cut it into fine strips. Set aside. Grapefruit
Continue to discard all the white pith of and vanilla
marmalade
both grapefruits. Cut them in half and
remove any seeds.
2 Place the grapefruit segments in a
blender and use the pulse function to
break them down. Remove any large
pieces of membrane.
3 Pour the juice into a saucepan and
add the juice from the lemon, lime and
tangerine. Measure the amount – mine
came to around 500ml. Add an equal
amount of water. Also weigh out the
same weight in sugar to add later.
4 Use a sharp knife to slice the vanilla
pod lengthwise. Scrape out all the seeds
and add them with the pod and the
reserved grapefruit peel to the juice.
Bring to the boil and simmer until the
liquid has reduced by half. This will take
around 20 minutes.
5 Now add the sugar and stir until it
has dissolved. While the marmalade
begins to simmer, place a small plate
in the freezer to chill. This will help you
to check if the marmalade is ready to
set. After about 12–14 minutes, start to
check by drizzling a little marmalade on
the cold plate. Once it sets like a soft gel
your marmalade is ready.
6 Remove from the heat and let it cool
for about 15 minutes. Remove the vanilla
pod, pour the marmalade into sterilised
jars and seal tightly with the lids.

54 |

052-4_VL88[Chava]NT2SJ2LH.indd 54 20/09/2017 13:05

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VL88_055.indd 55 20/09/2017 09:25:36
 Fresh from
plot to plate
With an enviable kitchen garden on hand at the famous Ballymaloe Cookery
School in Ireland, chef, author and tutor Darina Allen uses the best seasonal
produce to create simple, satisfying autumn dishes that everyone will love.

Kale, leek, mushroom

and ricotta strata
A strata is a savoury bread and butter
pudding. We do many delicious
combinations but this one was inspired by
Claire Ptak’s version at Violet Bakery in
London. A brilliant vegetarian main course.

Serves 10 | Prep 30 mins + soaking

Cook 1 hr 20 mins

900g stale white sourdough bread

butter, for spreading
green salad, to serve

For the filling:

3 large leeks, sliced 2cm thick (use white
part only)
25g butter, plus extra for greasing
3–4 tbsp extra-virgin olive oil
2 tbsp freshly chopped marjoram or rosemary
500g kale, such as cavolo nero, curly or
Red Russian kale
½ tsp Aleppo pepper (pul biber)
250g flat mushrooms, thinly sliced
110g vegetarian Gruyère cheese,
freshly grated
25g vegetarian Parmesan-style cheese,
freshly grated
100g buffalo ricotta
sea salt and freshly ground black pepper
photographY: clare winfield and Tim Allen

For the savoury custard:

8 organic eggs
5 tbsp cream
370ml full-fat milk
grated fresh nutmeg

1 First, prepare the leeks – trim the green

tops, wash and add to the stockpot. Wash
and slice the blanched white ends. Heat the
butter and 2 tablespoons of the olive oil in a
sauté pan, and when it foams add the sliced
Kale, leek, mushroom leeks. Season with salt and freshly ground
and ricotta strata
pepper and toss to coat. Add the freshly

56 |

056-9_VL88[Darina]NTSJLH.indd 56 21/09/2017 12:28


Spinach, feta
and sweet
potato frittata
chopped herbs, cover and sweat for
8–10 minutes until soft and not coloured.
2 Strip the kale off the stalks and roughly
chop the leaves. Cook the kale in boiling
salted water (3 teaspoons of salt to 3.4 litres
of water) for 5–6 minutes or until tender.
Cook in batches if necessary. Drain very well.
Season with salt, freshly ground pepper and
the Aleppo pepper. Add to the leeks.
3 Sauté the sliced mushrooms in the
remaining olive oil in a hot pan, in batches
if necessary, seasoning each batch as you
cook. Add to the leek and kale mixture.
4 Next, whisk the ingredients together for
the savoury custard. Add ½ teaspoon of
salt, lots of freshly ground pepper and a
generous grating of nutmeg.
5 Butter a 20cm x 30cm roasting tin or
lasagne dish. Slice the bread thinly; butter
lightly and remove the crusts. Arrange a
layer of bread on the base of the buttered
056-9_VL88[Darina]NTSJLH.indd 57
roasting tin. Taste the kale mixture and
correct the seasoning if necessary. Spread
half of the kale mixture evenly over the
bread followed by half the Gruyère,
Parmesan-style cheese and ricotta. Top
with another layer of bread, the remaining
kale mixture, and the remaining cheese and
ricotta, saving a little Parmesan-style cheese
to sprinkle over the top. Top with a layer of
bread, buttered side up.
6 Pour the custard evenly over the strata.
Cover and refrigerate for at least an hour
for the bread to absorb the custard, better
still, overnight.
7 Preheat the oven to 180C/fan 160C/gas 4.
Sprinkle the remaining Parmesan-style
cheese over the top. Bake for 50 minutes
to 1 hour or until the top is golden and
the custard has just set. Leave to sit for
5–10 minutes before cutting into portions.
Serve warm with a good green salad.
Seasonalflavours
479 cals, fat 22g, sat fat 10g,
n Per serving
carbs 46g, sugars 5g, protein 22g, salt 1.24g,
fibre 7g
Spinach, feta and
sweet potato frittata
The basic frittata recipe here can be used
as a basis for many herbs and vegetables in
season, but we love this autumn version. We
use blobs of Ardsallagh goat’s cheese in this
recipe if we don’t have feta.
Serves 8 | Prep 15 mins | Cook 50 mins
500g sweet potato or pumpkin, peeled and
cut into 1cm dice
3 tbsp extra-virgin olive oil, plus extra
to serve
1 tsp flaky sea salt and lots of freshly ground
black pepper
www.vegetarianliving.co.uk | 57
21/09/2017 12:28
 Seasonalflavours
10 large organic eggs
2 tbsp chopped marjoram
2 tbsp chopped curly parsley
2 tsp chopped thyme leaves
150g perpetual spinach, shredded into 1cm
strips (weight 380g before destalking)
75g vegetarian Gruyère cheese, grated
25g vegetarian Parmesan-style cheese,
finely grated
25g butter
200g vegetarian feta or fresh goat’s cheese
rocket leaves and 30g toasted Italian pine
kernels or cashew nuts, to serve
1 Preheat the oven to 180C/fan 160C/gas 4.
Put the sweet potato or pumpkin dice onto
a small oven tray, drizzle with the olive oil
and toss to coat. Season with ½ teaspoon
of flaky sea salt (the feta cheese will be
salty so don’t overdo the salt) and lots of
freshly ground pepper, stir and cook for
10–15 minutes or until cooked and tender.
Remove from the oven.
2 Whisk the eggs in a bowl, add the
remaining salt, freshly ground pepper,
chopped herbs, shredded spinach and
grated cheese. Melt the butter in a 22.5cm
non-stick, ovenproof frying pan, and when
it starts to foam, tip in the eggs. Sprinkle the
roast pumpkin evenly over the surface, dot
with the feta or goat’s cheese and press in
gently. Cook for 3–4 minutes over a low heat.
3 Transfer to the middle shelf of the oven
and cook for 25–30 minutes until just set.
Flash under the grill for a couple of minutes
if colour is needed. Leave to sit for 5 minutes
before serving.
4 To serve, slide a palette knife under the
frittata to free it from the pan. Slide onto
a warm plate. Arrange some rocket leaves
on top of the frittata, drizzle with extra-
virgin olive oil and scatter with toasted pine
kernels or coarsely chopped cashew nuts,
and a few flakes of sea salt.
n Per serving 347 cals, fat 24g, sat fat 10g,
carbs 14g, sugars 4g, protein 17g, salt 1.82g,
fibre 3g
Roast cauliflower florets,
freekeh, pistachio and
pomegranate
I first came across roast cauliflower in San
Francisco about a decade ago and didn’t
love it, but I’ve grown accustomed to the
taste and now I find it very appealing,
particularly when dressed with a spicy Indian
or Middle Eastern dressing.
Serves 8 | Prep 15 mins
Cook 20 mins–1 hr
58 |
056-9_VL88[Darina]NTSJLH.indd 58
450g freekeh or pearl barley
6 tbsp extra-virgin olive oil, plus extra
for drizzling
1 small cauliflower, divided into small florets
3 tbsp white wine vinegar
1 tsp ground turmeric
½ tsp harissa
2 tsp honey
seeds from 1 small pomegranate (dark red
if possible)
1 tbsp nigella seeds (optional)
110g pistachios, coarsely chopped
6–8 tbsp labneh or thick natural yogurt
1–2 tbsp sumac
lots of dill sprigs
sea salt and freshly ground black pepper
1 Put the freekeh into a saucepan with
cold water, bring to the boil and simmer
for 20 minutes to 1 hour, depending on the
freekeh (some are broken grains, others
whole) – it should be soft but still slightly
chewy. Drain, and while still warm, season
with salt and drizzle with extra-virgin olive
oil and toss. Season to taste with pepper.
2 Meanwhile, preheat the oven to 200C/
fan 180C/gas 6. Drizzle the cauliflower
florets with extra-virgin olive oil, season
with salt and freshly ground black pepper.
Roast for 15 minutes or until slightly
caramelised at the edges.
3 Whisk the 6 tablespoons of extra-virgin
olive oil, white wine vinegar, turmeric,
harissa and honey in a bowl. Spoon over
the warm freekeh and toss gently, mix
with the cauliflower florets and some of the
pomegranate seeds, reserving some for
sprinkling. Taste and adjust the seasoning
if necessary. Add a few nigella seeds, if
you like.
4 To serve, put a couple of tablespoons of
the freekeh and cauliflower salad on each
plate. Sprinkle with chopped pistachios.
Put a dollop of labneh or thick natural yogurt
on top. Scatter a few more pomegranate
seeds, pistachio nuts, a pinch of sumac
and a few sprigs of dill over the labneh and
serve immediately.
n Per serving 423 cals, fat 20g, sat fat 3g,
carbs 42g, sugars 5g, protein 16g, salt 0.19g,
fibre 8g
Recipes adapted from
Grow, Cook, Nourish
by Darina Allen
(Kyle Books, £30).
Photography by Clare
Winfield and Tim Allen.
21/09/2017 12:28
 Roast
cauliflower
florets, freekeh,
pistachio and
pomegranate

056-9_VL88[Darina]NTSJLH.indd 59 21/09/2017 12:28

 New
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Photography © Clare Winfield.

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 © Greg Martin/Surfers Against Sewage

© Steve Crawford/Surfers Against Sewage

The litter army

Alice Whitehead meets the waste warriors empowering
their communities to rid their neighbourhoods of rubbish.
Surfing the swell on Newquay’s famous
coastline should feel like you’re on the crest
of a wave – but for regular surfer Steve
Crawford it was like riding a tide of litter and
sewage. ‘During the 80s, it became totally
normal to see a big stripe of brown drifting
around Towan Head to tell us the tide was
dropping, and people were getting sick all
the time, but they accepted it because they
felt they had no power or choice,’ he says.
But after joining campaigning group
Surfers Against Sewage (SAS) – and
carrying a giant inflatable turd on one
of its marches! – Steve realised people
power had the ability to change the face
of society and even influence legislation.
After campaigning to see the Bathing
Water Directive introduced, which monitors
water quality for faecal material and
pollution, today, as an SAS regional rep,
Steve continues to organise beach cleans
– and is one of a growing band of litter
heroes passionate about making beaches
and streets rubbish-free, and making a real
difference to their communities.
Seven out of 10 of us say we would feel
guilty about dropping rubbish, and yet Keep
Britain Tidy figures show 62 per cent of us
continue to drop 2.25 million pieces of litter
on UK streets every day. And all despite the
risk of an £80 fixed penalty fine. The good
news is, although public perception of litter
has worsened, levels of litter have actually
plauteaued, at least in the surveyed areas.
‘There’s definitely more people worrying
about this though,’ says George Monck, chief
executive of CleanupUK, which helps people
in deprived areas form litter-picking groups.
‘Add to this the government cuts in street
cleaning and people have begun to take the
problem into their own hands.’
One of these refuse reformers is Elham
Asskoumi, who galvanised her neighbours
into clearing up the streets around Lower
Edmonton in Enfield, east London, three
years ago. ‘I was fed up with the litter, and
the fly-tipped sofas and fridge freezers in
alleyways, parks and gardens. I felt it was my
duty to do something about such unacceptable
behaviour,’ she says. As community outreach
worker in ‘Bountagu’ – the residents’ name
for the area (an amalgam of two main street
names: Bounces Road and Montagu Road)
– Elham teamed up with CleanupUK in 2015
to organise a litter-pick day, and it was a
great success. One hundred residents turned
up, including 30 primary school children and
teachers, as well as local councilors, and 40
bags of litter were removed alongside a
brimming skip. Now the volunteers meet
every month.
Mirroring cities and towns across the UK,
Elham’s litter picks are populated by food

62 |

062-4_VL88[Litter]NTSJLH.indd 62 21/09/2017 11:21

 © Surfers Against Sewage
and drink cartons and smokers’ materials.
Coffee cups are another big problem,
with 2.5 billion paper cups thrown away
each year – around 7 million a day. Made
with plastic linings, they are difficult to
recycle, and can take a decade or more to
biodegrade. ‘I would love more people to
take ownership of their streets,’ adds Elham.
‘Actions speak louder than words.’
Coastal crisis
But as Steve knows only too well, the litter
problem isn’t just reserved for the urban
environment. ‘Right now our biggest
concern is plastic pollution, and on my local
beach it’s the cheap plastic toys that are a
huge problem,’ says Steve. ‘I used to have
a wooden-handled spade when I was a kid
and it lasted for years, but now they’re a
disposable item. Beach balls, which come in
those huge mesh nets, also entangle animals
and fish and, sadly, by the end the day the
beach is completely covered.’
‘By resisting throwaway plastic culture, we can all become
citizen lobbyists… influencing government and businesses
on the changes we’d like to see in our communities’
062-4_VL88[Litter]NTSJLH.indd 63
Upfront
Surfers Against Sewage organise
volunteer beach cleans each year
According to SAS, which mobilises
25,000 beach clean volunteers annually
around the UK, 8 million items of litter enter
our oceans every day. SAS have dubbed this
growing mass of marine plastic ‘Wasteland’
and are calling on the nation to resist the use
© Lewis Arnold/Surfers Against Sewage
of single-use plastics, such as plastic bottles,
cutlery, bags and coffee cups. Rather than
biodegrade, this hazardous flotsam breaks
down into smaller and smaller pieces, with
one plastic bottle taking 450 years to
disappear. ‘Wasteland was not forged by a
shift in tectonic plates, but simply by us –
it is a continent made entirely of throwaway
plastic,’ says SAS CEO Hugo Tagholm. ‘What
was once a proud symbol of convenience
and progress has become a blot on the
landscape of our oceans.’
Several campaigning groups including
SAS, the Campaign to Protect Rural England
and the Marine Conservation Society are
© Ian Lean/Surfers Against Sewage
calling for a deposit return system for drinks
containers, whereby you pay 15p for the
www.vegetarianliving.co.uk | 63
21/09/2017 11:21
 Upfront

© Bountagu/Elham Asskoumi

© Lewis Arnold/Surfers Against Sewage

How can you make
a difference?
Want to make your mark on the rubbish
in your neighbourhood? Get involved
with events and groups in your area, and
follow these 10 top tips…

1 Follow the 3Ps When it comes

to beach litter, everyone can make
a difference if they just think about what
they flush. The Marine Conservation
Society’s mantra is: ‘Only flush pee, poo
and paper please.’ Sign the petition at
www.wetwipesturnnasty.com.

2 Watch your waste It’s not

just about picking up litter, simple
changes like switching to reusable bags
can make a big difference.

3 Start a local litter group

The CPRE’s www.litteraction.
org.uk has advice and guidance on all
aspects of starting up your own litter-

© Bountagu/Elham Asskoumi
picking group.

4 Sign up to the Great British

Spring Clean Pledge to clear
litter from parks, beaches and streets
bottle and then get your money back when
you return it to a recycling point – but this near you at next year’s #GBSpringClean
can only succeed with people power. The Bountagu Big Clean on 2–4 March.
in Enfield
The trash toll
Ultimately, why should we care about with the actions you take daily: refilling 5 Reduce your plastic
footprint Sign up for a free
Surfers Against Sewage ‘Wasteland’
what happens to our trash? At the most your water bottle or refusing single-use
basic level, this tumbleweed of crisp carrier bags at the checkout. By resisting action plan at www.sas.org.uk/
packets, discarded dog poo and nappies throwaway plastic culture, we can all wasteland to find out how you can help.
is unpleasant to look at, but it is also become citizen lobbyists… influencing
unhygienic – and studies have shown, the
more litter there is the more likely people
government and businesses on the changes
we’d like to see in our communities.’
6 Volunteer Join an existing
Marine Conservation Society
(MCSUK) beach clean group. Find out
are to discard additional rubbish. ‘People Indeed, across the UK, people like Elham
more at www.mcsuk.org/beachwatch.
also feel less confident and safe about going are really making a difference. On the Great
out into their neighbourhood,’ says George British Spring Clean weekend alone, more
from CleanupUK. ‘And there is a correlation
between litter and crime levels. If people
than 510,000 bags of rubbish – enough to fill
70,000 wheelie bins – were collected from
7 Post pictures MCSUK is calling
for #wildbottlesightings to help
campaign for a deposit return system.
don’t care for their area, they are less likely our streets, parks and beaches. One small

8
to care about each other.’ litter pick can lead too much greater change Shout about litter Sometimes
Of course, litter also poses a significant too. A survey of CleanupUK volunteers just highlighting a problem can be
threat to wild animal and marine populations suggested 52 per cent felt safer in their enough – so many people are not aware
– the RSPCA receives more than 7,000 calls neighbourhood and 74 per cent said the of litter until you point it out.
about litter-related incidents annually. And community had become friendlier. Litter

9
then there are the costs. Keep Britain Tidy picks have also influenced retailers and Find a Hubbub event
estimates the direct cost of cleaning up litter manufacturers with an increasing number www.hubbub.org.uk runs recycling
is around £1 billion per year (approximately – including Coca Cola – putting pressure on and clean-up events across the UK.
£885 million to the taxpayer), money that the UK government to introduce a deposit
could have been spent on schools, libraries
or social care.
‘The sheer scale of this challenge can
return scheme for plastic bottles.
Steve’s dream is that one day he’ll go
down to a beach clean and realise there’s
10 Every litter helps
Vegetarian Living is asking you
to pledge to pick up five pieces of litter
sometimes makes us feel helpless,’ says nothing to do. ‘There will be no plastic in every day for a year. Just think what a
Hugo. ‘But as is so often the case, it is in the sight, nothing… it’s pristine,’ he says. ‘So we’ll difference we could all make! Can you
face of great adversity that stories of hope, all just go and get a cup of coffee and look do it? We’d love to hear your stories via
solidarity and community emerge. You’re at the sea. That’s the end goal. And there’s #VLmageverylitterhelps.
probably already part of the resistance lots of ways that we can get there.’

64 |

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VL88_066.indd 66 20/09/2017 09:29:35

 photograph: Kris Kirkham
Freekeh,
tomato and
chickpea
pilaf

page 70

cooking
for a crowd
Entertaining with a Middle Eastern flavour from Sabrina Ghayour,
plus scrumptious fruity cakes from Bake Off’s Martha Collison.

067_VL88[CrowdFFF_Intro]NTSJLH.indd 1 21/09/2017 12:27

 At home with
Sabrina Ghayour
Launching her Persian supper club led to a new
career for Sabrina Ghayour, with the publication
of her debut cookbook, Persiana. With plenty of
experience cooking for crowds, her latest book
provides fresh inspiration for entertaining, offering
feasts that are effortlessly delicious.
Ingredients such as sumac, harissa and
pomegranate molasses may have stealthily
established a permanent space on our
pantry shelves in recent years, but when
Sabrina Ghayour first launched Sabrina’s
Kitchen supper club in London, it would
have been almost unheard of to find a recipe
in a food magazine featuring Aleppo pepper,
dried limes or za’atar. ‘This was back in 2011
and nobody was doing it,’ she says. ‘It took a
while to change things, but I was very active
cooking, teaching and spreading the word
– word of mouth is 10 times more valuable
than advertising.’
It’s largely thanks to Sabrina’s persistence
that these days many of us wouldn’t hesitate
to use these ingredients in dishes that
are not particularly authentic to Persian
or Middle Eastern cooking – adding a
dollop of harissa to a pizza topping, or
scattering sumac on a salad, for example.
But influential as Persiana was at the time,
attracting a raft of praise from critics, chefs
and food writers, Sabrina says it’s hard not
to become typecast as a food writer when
you’re from a different heritage.
‘It’s nice in a way because it does show
the impact Persiana had, and that’s great,
but the thing is I know people might buy one
Persian book, they may even buy two, but
they’re never going to buy three, so I can’t
68 |
068-71_VL88[Feasts]NTSJLH.indd 68
photographY: Kris Kirkham
stay on Persian recipes forever!’ she laughs. approached her about a book deal. ‘At the
‘I just make food that feels good to me. It’s time, I couldn’t quite believe it and just put it
good food that’s made simply, it doesn’t to the back of my mind,’ she admits. ‘People
cost a lot of money and it makes people’s sometimes say things with the very best of
bellies feel happy. That’s my philosophy intentions and then they don’t happen, but
for all recipes, whether they are mine or the next day an actual proposal arrived.’
other people’s.’ Persiana was released in May 2014 and
at the end of that year Waitrose published
Rose petals and pistachios a report revealing that their new range
After working in marketing for the hotel and of ingredients had been influenced by
restaurant industry for 16 years, it was being Sabrina’s best-selling book. ‘I was amazed
made redundant that sent Sabrina into the it could have potentially that much impact,
kitchen. She says she never imagined she’d but pistachio sales went up by 65 per cent,
become a chef – after working in hotels she and they started stocking dried rose petals,
knew she could never join the younger ranks sumac and za’atar because people were
in a professional kitchen – but a passion for asking for them,’ she says. ‘Availability
food that started in childhood was reignited has also been hugely helped by chefs like
when she launched her supper clubs. Yotam Ottolenghi and Angela Hartnett,
‘After losing my job I had to come up with who have been writing recipes and doing
a way to earn money, so I decided to do TV shows using Middle Eastern ingredients.
something I love – cooking – and that’s how Perhaps not everyone is familiar with these
my supper clubs came about.’ Two years ingredients or even tasted them, but they’ve
later in 2013, an editor from Octopus Books probably heard of them and seen them,
‘When it comes to entertaining, I believe you shouldn’t be
halfway through the dinner and up to your elbows in
washing-up, thinking “I’m never going to entertain again!” ’
21/09/2017 12:14
 Fusionfood
and then they’re less apprehensive about
trying them.’
Although she’s still very closely associated
with Persian food, Sabrina is now the author
of three books, and Persiana is the only one
focusing on authentic Persian recipes. ‘My
second book, Sirocco, was about the kind of
food I like to make at home, which is heavily
involved with Persian, Middle Eastern and
Turkish ingredients, and – while I hate the
word fusion – it certainly is a fusion of my
cultures. I was born in Iran but grew up here
and have spent 39 years living in England.’

Persian entertaining
Her latest book, Feasts, is all about cooking
for friends, with a focus on special yet
simple dishes that are quick to prepare and
use everyday ingredients, with veggie and
vegan recipes including pomegranate and
aubergine salad, goat’s cheese and filo pies
and doughnut fritters with cinnamon-orange
sugar. ‘Feasts is just “Sabrina food” really. It’s
good food, it’s simple, it’s yummy and that’s
all you really need to know!’ she laughs.
‘When it comes to entertaining, I’m very
much of the belief that you shouldn’t be
halfway through the dinner and up to your
elbows in washing-up, thinking “I’m never
going to entertain again!” That’s not the
point of it. You should be able to enjoy your
own party. My pet peeve is someone getting
up to wash dishes when they’re hosting
dinner; in my culture it’s really rude to leave
your guests, so I want to encourage people
to relax. Make things that are simple but look
and taste like you slaved over them.’
There’s plenty of choice for veggies in
Feasts, and Sabrina says she’s never sweated
Cauliflower, anari,
over cooking for vegetarians and vegans. black pepper and
thyme quiches
‘There is a vegetable section in the book but
every chapter is peppered with vegetarian
dishes too. It’s the way the world is going; like about it before tackling the next one. I’m Sabrina’s recipes
people are increasingly eating this way. I’ve looking forward to teaching more classes
always had a loyal vegan fan base because I and meeting new people too. I love to Cauliflower, anari, black
was the only supper club host that seemed test new recipes in the classroom and get
pepper and thyme quiches
to want to accommodate them. If I was feedback from students.’
preparing 10 dishes for the meat-eaters then One thing’s for sure, the next book won’t Makes 12 | Prep 10 mins | Cook 35 mins
I felt I should also make 10 dishes for the have a Persian theme. ‘I’ve moved past
1 cauliflower
vegans and vegetarians, because if you’re authentic Persian recipes now,’ she says.
olive oil
paying the same you should get the same ‘But the thing with social media is that I can
2 tsp freshly ground black pepper, plus extra
treatment. I don’t like the idea of making publish a recipe for carbonara or a chow
to taste
“vegetarian food”; I find that quite offensive mein, and people will still think it must be
handful of thyme leaves, finely chopped
in a way. It’s just food, you don’t have to be Persian because it’s from my hand! It’s
400ml double cream
vegetarian to eat it.’ frustrating in some ways but I think it’s quite
75g dry vegetarian anari cheese, finely
With Feasts now on sale, Sabrina’s plans funny and really wonderful too, because I do
grated
include continuing to travel, eat and write appreciate the impact I’ve had on putting
3 sheets of filo pastry
recipes, but she doesn’t yet have a theme Persian food on the map.’
3 large free-range eggs
in mind for her next book. ‘I have lots of
Maldon sea salt flakes
recipes ready, but I don’t like to rush and l To find out more about Sabrina’s cooking
churn a book out. I want to really enjoy the classes, go to www.sabrinaghayour.com 1 Chop the cauliflower (florets and stem)
aftermath of Feasts and see what people and follow her on Twitter @SabrinaGhayour. into 1cm cubes and put them in a large

www.vegetarianliving.co.uk | 69

068-71_VL88[Feasts]NTSJLH.indd 69 21/09/2017 12:14

 Fusionfood
frying pan set over a medium heat. Dry-fry
for a couple of minutes to extract any excess
moisture, stirring frequently. Drizzle in a little
olive oil, continuously moving the cauliflower
around the pan to avoid it browning. Add
the pepper, chopped thyme and double
cream and stir well. Just as the cream begins
to bubble, remove the pan from the heat
and stir in the grated cheese. Season the
mixture with salt and pepper and leave to
cool completely.
2 Preheat the oven to 200C/fan 180C/gas 6.
Brush the holes of a 12-hole muffin tin
generously with olive oil.
3 Cut each filo pastry sheet into eight
squares, roughly about 12cm square.
Overlap one pastry square with another to
make an eight-pointed star. Push the stars
into the holes of the muffin tin.
4 When the cauliflower mixture has cooled,
mix in the eggs thoroughly. Distribute the
mixture equally between the 12 pastry cases,
then bake for 30 minutes, or until the tops
are nicely golden and a skewer inserted into
the centre of the quiches comes out clean.
Serve warm.
COOK’S TIP If you can’t find anari cheese,
substitute feta or goat’s cheese instead.
n Per quiche 260 cals, fat 23g, sat fat 13g,
carbs 8g, sugars 2g, protein 5g, salt 0.16g,
fibre 1g

Freekeh, tomato
and chickpea pilaf
Serves 6 | Prep 10 mins | Cook 40 mins

2 tbsp cumin seeds

olive oil
4 large onions, 1 diced and 3 halved and very
thinly sliced into half-moons
Freekeh, tomato
2 tbsp tomato purée and chickpea pilaf
400g freekeh
50g unsalted butter
2 Add a drizzle of olive oil to the pan, add 4 Meanwhile, prepare the fried onions for a
400g can chopped tomatoes
the diced onion and fry for 6–8 minutes, garnish. Line a plate with a double layer of
400g can chickpeas, drained
or until softened. Add the tomato purée paper towel. Pour enough vegetable oil into
400ml vegetable stock
and dissolve it into the onion mixture, a saucepan to fill it to a depth of 1cm and
200ml water
adding a little more oil if needed, then add heat over a high heat. Add the sliced onion
vegetable oil
the freekeh and butter and stir well until the and fry for 8–10 minutes, or until golden
Maldon sea salt flakes and freshly ground
freekeh is evenly coated in the onion mixture brown and crispy – avoid stirring or they will
black pepper
and the butter has melted. Stir-fry for 1 minute, start to caramelise. Remove the fried onions
To garnish: then add the canned tomatoes and chickpeas with a metal slotted spoon and transfer to
150ml Greek yogurt and mix well. the paper-lined plate to drain.
handful of chopped coriander or parsley 3 Pour in the stock and the water and 5 Add half the fried onions to the freekeh
season with a generous amount of salt and, using a fork, gently comb through the
1 Heat a large frying pan over a medium-high and pepper. Cover the saucepan with a freekeh to stir in the onions and fluff up the
heat, add the cumin seeds and dry-toast for lid, reduce the heat to low and cook for grains and chickpeas. Arrange the freekeh
about 2 minutes, shaking the pan until they 20–25 minutes without disturbing the pan. mixture on a wide, flat platter. Dot with
release their aroma and begin to brown a Remove the pan from the heat and set the yogurt and scatter the remaining fried
little, taking care not to let them burn. aside, leaving the lid on. onions and coriander or parsley on top.

70 |

068-71_VL88[Feasts]NTSJLH.indd 70 21/09/2017 12:14

 This is also good drizzled with your
favourite chilli sauce.
n Per serving 473 cals, fat 15g, sat fat
5g, carbs 60g, sugars 10g, protein
18g, salt 0.06g, fibre 12g

To make this a vegan recipe, omit the

butter, and substitute coconut or soya
yogurt for the Greek yogurt.

Blueberry, lime and

ginger cheesecakes
Makes 4 | Prep 20 mins + chilling Blueberry, lime
and ginger
cheesecakes
10 ginger biscuits (such as Ginger Nuts
– not the dark, thin ones), crushed
25g unsalted butter, melted
150g full-fat cream cheese
finely grated zest of 1 unwaxed lime,
plus extra to decorate
150ml double cream
8 tbsp blueberry jam, plus extra to
serve (optional)

1 Put the biscuit crumbs into a small

bowl and pour over the melted butter.
Fork together until the crumbs have
absorbed all the butter. Divide the
mixture into four portions and spoon
each of these into a martini glass or
tumbler. Pat down gently to compress
the crumbs and make a firm base
for the cheesecakes. Transfer to the
refrigerator to chill.
2 Put the cream cheese, lime zest
and double cream into a large mixing
bowl and mix gently until the cream
and cream cheese are just combined.
Add the blueberry jam and gently
stir it through the mixture so it is
rippled with swirls of jam but not
fully blended.
3 Remove the glasses from
the refrigerator and divide the
cheesecake mixture between them.
Refrigerate for a minimum of 1 hour,
or overnight, before serving. Decorate
with lime zest and dollop on a little
extra jam to serve, if desired.
n Per cheesecake 521 cals, fat 38g,
sat fat 23g, carbs 39g, sugars 29g,
protein 4g, salt 0.57g, fibre 1g

Recipes adapted
from Feasts by
Sabrina Ghayour
(Mitchell Beazley,
£20). Photography
by Kris Kirkham.

068-71_VL88[Feasts]NTSJLH.indd 71 21/09/2017 12:14

 For something sweet
photographY: Laura Edwards

to serve with coffee,

Bake Off star Martha
Collison’s innovative
fruity-flavoured little
bakes are all ready to
eat in under an hour.

Mini doughnut muffins

Fresh doughnuts are one of the things
I crave most, but making yeasted
doughnuts is a lengthy, involved process
that I often don’t have time to undertake.
Doughnut muffins are my solution.
Jammy and bite-sized with none of the
wait, once you’ve made them a few times
you won’t even have to look up the recipe.
You can use any type of jam to fill these or
simply eat them plain.

Makes 24 mini muffins

Prep 12 mins | Cook 8 mins

100g butter
75g caster sugar, plus extra to dust
100g plain flour
½ tsp bicarbonate of soda
50g natural yogurt
1 free-range egg
1 tsp vanilla extract or vanilla
bean paste
1 tbsp raspberry jam
1 tbsp apricot jam

1 Preheat the oven to 200C/fan 180C/gas 6.

Melt the butter in the microwave or in a
Mini doughnut muffins
pan over a medium heat and use a pastry

72 |

072-4_VL88[MarthaC]NTSJLH.indd 72 20/09/2017 13:02

 Sweettreats
brush to grease a 24-hole mini muffin tray with
some of the melted butter.
2 Place the sugar, flour and bicarbonate of soda
in a bowl and combine. In a small jug, mix the
‘I am a firm believer in the importance of treating
remaining melted butter with the yogurt, egg
and vanilla. Pour the wet ingredients into the dry
yourself every now and again. Food, especially
ingredients and gently fold them together until baking, should be fun!’
just incorporated.
3 Divide the mixture among the 24 holes in the
muffin tray using a teaspoon, then bake for
7–8 minutes or until golden brown and risen.
4 While the muffins are baking, spoon the jams
into two disposable piping bags and snip the end
off each with a pair of scissors. Remove the hot
doughnut muffins from the oven and roll them in
caster sugar, then make a small hole with a skewer
in the bottom of each and pipe raspberry jam
into the centre of half the doughnuts and apricot
jam into the rest. These are best enjoyed fresh
from the oven.
n Per muffin 68 cals, fat 4g, sat fat 2g, carbs
8g, sugars 5g, protein 1g, salt 0.01g, fibre 0g

Orange, pistachio and

pomegranate cakes
Combining fruits with nuts in baking is a timeless,
tried-and-tested combination that you can rarely
go wrong with. I’ve added citrus to the mix in the
form of partially caramelised juicy orange, which
adds another dimension to the cakes. Glossy,
colourful fruit sits proudly on top of a moist
pistachio cake, and the syrup created from the
fruit and sugar soaks into the sponge, making
these cakes incredibly moreish.

Makes 9 cakes | Prep 20 mins | Cook 35 mins

170g caster sugar

2 medium oranges
seeds from ½ pomegranate
75g unshelled pistachio nuts, shelled
125g butter, softened, plus extra for greasing
2 free-range eggs
50g plain flour
½ tsp baking powder

1 Preheat the oven to 180C/fan 160C/gas 4 and

grease a 12-hole muffin tin with butter. Divide
Orange, pistachio and
45g of the caster sugar between nine of the holes pomegranate cakes

(a teaspoon in each).
2 Use a sharp knife to cut the top and bottom off
each orange, then slice off the skin, keeping as much
ofSthe flesh intact as possible. Slice the oranges into
cross-sections, then quarter each section and place
two segments into each hole of the tin opposite
each other, with the curved edge sitting against the
sides. Fill the remaining quarters of each hole with a
layer of pomegranate seeds. Bake the fruit in the
oven for 10 minutes so they start to caramelise.
3 Blitz the pistachio nuts in a food processor until
they resemble a fine powder. Cream together the
butter and remaining sugar in a separate bowl until
light and fluffy, then beat in the eggs one at a time.
Add the flour, baking powder and ground pistachios
to the bowl and continue to beat until the mixture
is smooth.
4 When the fruit has baked for 10 minutes,
remove the tin from the oven. Divide the cake
batter among the holes, spreading it right to the
edges, and bake for 20–25 minutes or until the
cakes are risen and a skewer inserted into the
centre of one of the cakes comes out clean.
5 Leave the cakes to cool in the tin for a few
minutes, then run a knife or palette knife around
the edge of each cake to make them easier to
remove, then turn the whole tray out upside-
down over a board. A bit of hot syrup might
escape as you turn the tray, so be very careful.
Serve the cakes hot, with a big scoop of ice
cream, or cold with a cup of hot coffee.
n Per CAKE 285 cals, fat 17g, sat fat 8g,
carbs 28g, sugars 4g, protein 4g, salt 0.22g,
fibre 2g

www.vegetarianliving.co.uk | 73

072-4_VL88[MarthaC]NTSJLH.indd 73 20/09/2017 13:03

 Sweettreats

Lime and ginger drizzle Lime and ginger

drizzle cake traybake
cake traybake
Changing the type of drizzle on a cake is
now commonplace, but don’t forget that
you can change the cake, too – don’t just
stick to vanilla sponge! Ginger cake is
already deliciously moist, but drenching
it in lime juice mixed with demerara sugar
only improves it further. Citrus flavours
like lemon or lime lighten warm spices like
ginger and make each square of this cake
really refreshing.

Makes 16 squares
Prep 15 mins + cooling
Cook 35 mins

200g butter, plus extra for greasing

250g soft dark brown sugar
50g treacle
100g golden syrup
100ml milk
2 free-range eggs
1 ball of stem ginger from a jar in
syrup, finely chopped
grated zest of 1 unwaxed lime
250g plain flour
1 tsp bicarbonate of soda
1 tsp ground ginger

For the drizzle:

juice of 3 limes
100g demerara sugar
25g crystallised ginger, cut into small
cubes (optional)

1 Preheat the oven to 180C/fan 160C/gas 4.

Grease a 20cm x 20cm cake tin and line
it with baking parchment.
2 Place the butter, sugar, treacle and
syrup in a large saucepan over a medium
heat, and stir continuously until the
butter has melted and the sugar has
completely dissolved.
3 Remove from the heat and pour the
milk into the saucepan of hot butter and
sugar mixture, whisking until combined.
This will cool the mixture down before you
add the egg, preventing it from scrambling.
Beat the eggs into the mixture one at a 6 While the cake is baking, prepare the n Per SQUARE 283 cals, fat 11g, sat fat
time, then stir in the chopped stem ginger drizzle. Mix the lime juice and demerara 7g, carbs 43g, sugars 30g, protein 3g,
and most of the lime zest, reserving some sugar together in a small jug. Just 5 minutes salt 0.32g, fibre 1g
for decoration. after the cake comes out of the oven,
4 Mix together the flour, bicarbonate of while it’s still in the tin, pour over the
soda and ground ginger in a large bowl. drizzle and spread it right to the edges
Sift the dry ingredients into the wet of the cake. Sprinkle over the crystallised
ingredients in the saucepan and beat until ginger cubes (if using) and remaining
well combined. lime zest, then leave to stand for at least
Recipes adapted
5 Pour the batter into the lined tin 15 minutes so the drizzle can soak into the from Crave by
and bake in the middle of the oven for sponge properly. Remove from the tin and Martha Collison
(Harper Collins,
30–35 minutes or until risen and a skewer cut the cake into squares. This cake will £16.99). Photography
inserted into the centre comes out clean. keep for up to 1 week. by Laura Edwards.

74 |

072-4_VL88[MarthaC]NTSJLH.indd 74 20/09/2017 13:03

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VL85_040.indd 40 21/06/2017 15:09:20

 Something for
everyone OL
Tasty and nutritious ways to serve up family meals with
veg-packed sauces, pestos and hummus.

Butternut
squash mac ‘n’
cheese and
Hidden veg sauce
pinwheels

page 82
Photograph: Kate Hackworthy

077_VL88[Family_Intro]NTSJLH.indd 1 21/09/2017 13:47

 The main event
When cooking for a hungry family, it’s so easy to get into a rut with veggie
sausages and other easy freezer products. These simple veg-packed main dishes
look and taste great – and by serving them with zingy homemade sauces, pestos
and hummus you can really ramp up the nutrition too!

Sweet potato cups with

photographY: Keiko Oikawa

hummus and walnut pesto
These fun little tortilla cups will appeal to
children and can be eaten with their hands
if they prefer. You can also offer extra
crudités to serve with the hummus for a bit
of dipping action!

Makes 6 cups | Prep 30 mins + cooling

Cook 1 hr

250g sweet potato, cut into small dice

1 tbsp olive oil or coconut oil, plus extra
for greasing
½ courgette, cut into small dice
3 flour tortillas

large handful of basil leaves
small handful of parsley leaves

100g baby spinach leaves

30g walnuts
60ml good quality extra-virgin olive oil
1 clove garlic, crushed

squeeze of lemon juice, or to taste

sea salt and freshly ground black pepper

roasted garlic and hazelnut hummus,

to serve (see recipe, opposite)

1 Preheat the oven to 200C/fan 180C/gas 6.

Put the sweet potato in a bowl and add the
oil. Mix well to coat thoroughly, then tip onto
a baking sheet. Roast for 30 minutes. Add
the courgette to the baking sheet and roast
for a further 15 minutes, or until tender.
2 While the vegetables are cooking, cut Sweet potato cups with
each tortilla into quarters and, using a hummus and walnut pesto

small amount of oil, grease six muffin cups.

Press 1 piece of tortilla inside a muffin cup
and smooth into the edges to line the cup,
then add a second piece at an angle and
smooth in the same way. Leave the edges
overhanging to create a tortilla ‘cup’. Leave
to one side.
3 Put the basil into a blender or food
processor and add the parsley and spinach
leaves, then process until they are well
combined. Add the walnuts, olive oil, garlic
and lemon juice. Season with salt and
pepper, and blend into a smooth paste to
make a pesto.
4 When the sweet potato is cooked,
leave the baking sheet on one side to cool.
When the vegetables are cool, tip them into
a large mixing bowl, and combine with
 roast the vegetables, make the pesto and
2 tablespoons of walnut pesto. Spoon the
sweet potato and courgette mixture into
each tortilla cup and bake for 15 minutes,
or until the tortillas are golden brown.
5 Top with a large spoonful of hummus
and serve with the remaining pesto. The
pesto can be stored in a sterilised jar in the
refrigerator for up to 1 week or frozen for up
to 1 month.
COOK’S TIP To speed things up, you can
hummus in advance. You can also use shop-
bought hummus.
n Per serving 222 cals, fat 14g, sat fat 2g,
carbs 19g, sugars 3g, protein 4g, salt 0.37g,
fibre 3g

78 |

078-80_VL88[VeganCBook]NTSJLH.indd 78 21/09/2017 12:11

 Simplesolutions
Rustic tart with spinach pesto

Roasted garlic and

hazelnut hummus
The Spanish make a picada
sauce using hazelnuts, tomato,
garlic, bread and oil, and this
was the inspiration for this
nutty hummus.

3 cloves garlic, unpeeled

70g hazelnuts
400g canned chickpeas, rinsed
and drained

3 tbsp good quality extra-virgin
olive oil, plus extra to serve

2 tbsp vegetable stock
juice of 1 large lemon

1 tsp sea salt

¼ tsp sweet paprika

1 Preheat the oven to 200C/

fan 180C/gas 6 and line a baking
sheet with baking parchment.
Put the garlic on the prepared
baking sheet and roast for
15 minutes. Add the hazelnuts
to the tray and roast for a further
15 minutes.
2 Leave the hazelnuts and garlic
to one side until cool to the
touch. Using a clean tea towel,
take a handful of hazelnuts and
rub off the skins. Repeat with
the remaining hazelnuts. Put the
nuts in a food processor and
squeeze in the roasted garlic
from its skin. Process for about
2 minutes, or until the hazelnuts
have released their oil.
3 Add the chickpeas and process
for 30 seconds, then slowly
drizzle in the oil with the blades
still turning. Add the stock, lemon
juice, salt and paprika, and blend
until smooth. Serve drizzled with
extra olive oil.
Rustic tart with spinach pesto
This beautiful tart is a feast for the eyes and the For the tomato spread:
taste buds! Although the recipe may seem time- 3 tbsp olive oil or melted coconut oil
consuming, most of the cooking action takes 2 cloves garlic
place in the oven, while you can be out of the 120g drained sundried tomatoes in oil
kitchen doing other things. 1 tsp dried thyme
Serves 6
 | Prep 30 mins | Cook 1 hr 15 mins For the spinach pesto:
100g baby spinach leaves
150g sweet potato, thinly sliced into rounds handful of parsley leaves
1 baby beetroot, thinly sliced 2 tbsp extra-virgin olive oil
80g butternut squash, peeled and cut into dice sea salt and freshly ground black pepper
1 carrot, sliced

1 large onion, cut into thin wedges
 1 Preheat the oven to 200C/fan 180C/gas 6. Put
1 tbsp safflower oil or sunflower oil
 the sweet potato on a baking sheet and add the
6 asparagus spears
 beetroot, squash, carrot and onion, then drizzle
1 sheet of ready-rolled puff pastry
 with the oil. Roast for 45 minutes.
15 cherry tomatoes, cut in half 2 Meanwhile, snap off any woody ends from the
70g hazelnuts, chopped
 asparagus stalks at the point where they break

www.vegetarianliving.co.uk | 79

078-80_VL88[VeganCBook]NTSJLH.indd 79 21/09/2017 12:12

 Simplesolutions
easily, then cut the tender spears into short
pieces. Leave to one side.
3 Put all the ingredients for the tomato
spread into a blender or food processor and
blend until smooth. Leave to one side.
4 To make the spinach pesto, put all the
ingredients in a blender or food processor
and process until finely chopped. Add a little
water if the mixture is too thick.
5 After 45 minutes of roasting the
vegetables, add
the asparagus to the baking
sheet and roast for a further 10 minutes.
Remove the baking sheet from the oven and
leave to one side.

6 Lay the pastry sheet on a clean baking
sheet, and cover with the tomato spread,
leaving a 4cm border. Arrange the
vegetables in a pile in the centre of the
pastry, and gently fold in the edges to make
a pastry border. Scatter over the cherry
tomatoes. Bake the tart for 15 minutes, or
until the pastry is golden brown.
7 Drizzle the tart with the spinach pesto,
then sprinkle with the chopped nuts. Serve
with a big green salad.
n Per serving 482 cals, fat 33g, sat fat 11g,
carbs 35g, sugars 9g, protein 8g, salt 0.88g,
fibre 7g

Check the ingredients when buying puff pastry, to

ensure it is made with oil not butter.

Moroccan stuffed
mushrooms Moroccan stuffed
mushrooms

A classic favourite dish is given a new twist,

with fragrant North African spices and nutty
quinoa grains.
Serves 4
 | Prep 20 mins | Cook 45 mins
8 large portobello mushrooms, stems
separated and finely chopped
200g quinoa, rinsed and drained
2 tsp tamari soy sauce or soy sauce,
or to taste
800g canned chopped tomatoes
4 cloves garlic, crushed
230g courgettes, finely chopped

1 tsp chermoula paste or chilli powder,
or to taste

4 tbsp chopped basil leaves
2 tsp sweet paprika

1 tsp ground turmeric

½ tsp ground cinnamon
sea salt and freshly ground black pepper

For the chermoula sauce:
1 large handful of coriander leaves
2 large handfuls of parsley leaves
4 cloves garlic 
 stems, basil, paprika, turmeric and
½ tsp sea salt
 cinnamon. Bring to the boil, then reduce
2 tsp ground cumin

1 tsp sweet paprika

¼ tsp crushed chillies

2 saffron threads
80ml extra-virgin olive oil

juice of 1 large lemon
1 Preheat the oven to 180C/fan 160C/
gas 4, and line a baking sheet with baking
parchment. Put the mushroom caps on
the prepared baking sheet, then leave to
one side.
2 Put the quinoa in
a pan and add 250ml
water. Bring to the boil over a high heat,
then reduce the heat to medium-low and
simmer for 15 minutes, or until tender and
translucent, and the water has mostly been
absorbed. Drain in a fine-mesh strainer, then
tip back into the pan. Season to taste with
pepper and tamari.
3 Put the tomatoes in a saucepan over a
medium heat and add the garlic, courgettes,
chermoula paste, chopped mushroom
the heat to a simmer. Season with salt
and pepper. Cook for 10 minutes, stirring
frequently, then remove from the heat.
4 Meanwhile, put all the chermoula sauce
ingredients into a blender or food processor
and blend until smooth. Spoon an eighth of
the quinoa into each mushroom, and top
with the tomato mixture.
5 Cook the mushrooms in the oven for
15 minutes, then serve with salad leaves and
a spoonful of the chermoula sauce.
n Per serving 372 cals, fat 18g, sat fat 3g,
carbs 36g, sugars 12g, protein 13g, salt 1.08g,
fibre 7g
Recipes adapted from
The Vegan Cookbook by
Adele McConnell (Nourish
Books, £9.99). Photography
by Keiko Oikawa.

80 |

078-80_VL88[VeganCBook]NTSJLH.indd 80 21/09/2017 12:12

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[RL47HouseAd]220x275.indd 1 19/09/2017 18:07

 Familyfood

Sauce it up!
For fussy eaters, Kate Hackworthy finds her easy freezable sauces are a great way to
introduce a few extra veggies to their meals, and they’re super-versatile too.

Butternut squash
About kate mac ‘n’ cheese

Kate Hackworthy is
the author of Veggie
Desserts & Cakes
(Pavilion Books),
and winner of Best
Blog at the 2017
recipe photography: Kate Hackworthy

Soil Association
author photograph: bill bradshaw

BOOM Awards for

her website www.
veggiedesserts.co.uk.
She works with various high-profile
brands as a recipe developer and
ambassador, and lives in Somerset
with her young family. Follow Kate on
Instagram at kateveggiedesserts,
Twitter @veggie_desserts and
Facebook at VeggieDessertsBlog.

I’ve never been one to hide vegetables in

food. I always feel that children should know
that the veg is there and not be frightened of
it. To me, hiding vegetables is to admit that
they are something to be feared or avoided.
They’re not. They’re delicious, nutritious and
make meals colourful.
But I appreciate that some kids need a
slower introduction to certain vegetables.
They might not like the texture of veg, or
to see so many ‘bits’ in meals. That’s when
it’s good to have a few recipes where they
might not even notice the veggies and this
is where veg-packed sauces come into
their own.
Macaroni cheese is usually a winner for
kids. But it’s just pasta, flour, butter, milk
and cheese. Not exactly healthy. However,
you can purée vegetables to give a creamy
thickness to a cheese sauce, plus you get all
that veg goodness. Enter… butternut squash.
The internet has been awash with versions of
butternut mac ‘n’ cheese, where the squash
gives a creamy consistency, colour and
nutritious hit to the traditional comfort food.
It’s an easy way to add veg to the meal,
and it’s one that my kids absolutely adore.
We’ve made variations on this many times,
sometimes with vegetable stock, sometimes
with carrots, cauliflower or red lentils, but
this is our all-time family favourite. It’s simple
and the whole family loves it.
I also always like to have a veg-filled
tomato sauce on hand. It’s so easy to make
and you can add lots of vegetables. We
make this sauce all the time and I store it in
small bags or jars in the freezer. Then we
use them on pitta pizza, over pasta and in
these fun pinwheels. This is a great cooking
activity for the kids. They can spread the
sauce over the pastry base and roll it up,
ready to be cut by a grown-up.
Butternut squash
mac ‘n’ cheese
The butternut squash brings a lovely subtle
flavour and thick creamy texture to this
cheese sauce. This recipe makes lots of
sauce, so you’ll have extra for another meal.
It freezes well, so I like to portion it up to
pop away.
Serves 4 | Prep 15 mins | Cook 15 mins
1 large butternut squash, peeled and
deseeded (about 750g)
1 tbsp olive oil
2 tbsp butter
1 onion, diced
1 clove garlic, finely chopped
250ml milk
75g vegetarian Cheddar cheese, grated
sea salt and black pepper
250g macaroni or other pasta
1 Preheat the oven to 220C/fan 200C/gas 7.
Cut the squash into small chunks, toss with
the olive oil and spread out on a baking tray.
Roast for 15 minutes or until soft.
2 Meanwhile, melt the butter in a frying pan
over a medium-low heat and gently fry the
onion until soft and translucent. Add the
garlic and cook for a further minute.
3 When the squash is cooked, add it to a
blender or food processor, along with the
onion, milk and cheese. Whizz until smooth
and creamy, taste and season if necessary. If

82 |

082-3_VL88[KateH_Column]NTSJLH.indd 82 21/09/2017 13:50

 Hidden veg sauce pinwheels
the sauce seems too thick, add a little extra
milk to thin.
4 Cook the pasta according to packet
instructions, then drain. Pour the desired
amount of the sauce over the pasta in a
large saucepan and gently reheat. Save any
leftover sauce for another meal in the fridge
or allow it to cool and freeze.
n Per serving 506 cals, fat 18g, sat fat 9g,
carbs 66g, sugars 14g, protein 17g, salt
0.43g, fibre 8g
It’s easy to make this dish vegan by cooking with
non-dairy margarine and milk, and swapping the
grated cheese for 3 tablespoons of nutritional yeast.
Hidden veg sauce pinwheels
Every parent should have a favourite recipe
for hidden vegetable tomato sauce! This
one is flavourful, but not overpowering to
young palates. It’s perfect as pizza sauce,
on pasta, in lasagne or myriad other meals.
082-3_VL88[KateH_Column]NTSJLH.indd 83
Store-bought pasta sauces are usually high
in sugar and nasties, but this one is pure
goodness. It’s easy to make and you will
have a big batch, so be sure to store some in
the freezer. After defrosting, you may need
to add some water to thin the sauce.
Makes 12 | Prep 25 mins | Cook 40 mins
For the vegetable sauce:
1 tbsp olive oil
2 red peppers, deseeded and diced
2 carrots, diced
1 courgette, diced
1 onion, diced
1 clove garlic, diced
2 tbsp tomato purée
2 x 400g cans chopped tomatoes
200ml water
½ tsp dried mixed herbs
For the pinwheels:
1 x ready-rolled sheet of puff pastry
75g vegetarian Cheddar cheese, grated
2 tbsp milk
1 To make the sauce, heat the oil in a large
saucepan over a medium heat. Add the
pepper, carrot, courgette, onion and garlic,
and gently cook until all the veg are soft.
2 Add the tomato purée and stir through the
vegetables, then pour in the tomatoes and
herbs and stir well. Reduce the heat to low
and allow to simmer for 15 minutes.
Remove from the heat and purée with a
hand-held blender, or pour into a food
processor and blitz until smooth.
3 Preheat the oven to 200C/fan 180C/gas 6.
Line a baking tray with baking parchment.
4 Unroll the sheet of puff pastry and spread
a few spoonfuls of the vegetable sauce over
it. Scatter the cheese on top. Start at one of
the short ends and roll the pastry up fairly
tightly. Cut into 12 equal-sized pieces and
place each one flat onto the baking tray.
Brush the pinwheels with milk and bake for
15 minutes or until golden.
n Per serving 174 cals, fat 10g, sat fat 6g,
carbs 16g, sugars 6g, protein 5g, salt 0.32g,
fibre 2g
www.vegetarianliving.co.uk | 83
21/09/2017 12:10
 Ha ppy a n d h e a l t h y
Muffin but
the best
Not only is sweet potato rich in healthy
betacarotene and counts towards your five-
a-day, it’s filling and tasty too! Try these
flavour-packed savoury bakes for teatime
snacks and lunchbox fillers.
Cheesy sweet potato muffins
Makes 12 | Prep 15 mins
Cook 45 mins
600g sweet potatoes, peeled and grated
½ red onion, diced
1 red chilli, diced
small bunch of chives, snipped
6 large free-range eggs, beaten
100g grated vegetarian Parmesan-style
cheese
2 tbsp pumpkin seeds
300g self-raising flour
salt and freshly ground black pepper
2 tbsp poppy seeds
1 Preheat the oven to 190C/fan 170C/gas 5.
Fill a 12-hole muffin tin with paper cases.
2 Mix the sweet potato, red onion, chilli
and chives in a bowl. Stir in the beaten
eggs, three-quarters of the Parmesan-style
cheese and the pumpkin seeds. Sift the
flour into the bowl and stir well, then season
with salt and pepper.
3 Spoon the muffin mixture into the paper
cases and sprinkle with poppy seeds and
the remaining Parmesan-style cheese.
veg
LIVING
LOVES
Get saucy!
Busy parents will love the new Homepride range of cooking sauces designed to appeal
to kids that make it super-easy to get dinner on the table. The range includes three pasta
sauces, including Tomato & Mediterranean Vegetables, plus four sauces inspired by
global cuisines, including Caribbean Sauce with Mango, Thai Creamy Sauce, Chinese
Sweet & Sour, and Indian Korma Curry. Each pouch contains two servings and all
recipes are made with no added sugar, salt or preservatives. Just add plenty of veg, plus
rice, noodles or pasta to serve!
l £1.29 per pouch from all major supermarkets.
84 |
084-5_VL88[LittleLife]NTSJLH.indd 84
PHOTOGRAPH: Joff Lee
4 Bake in the oven for 40–45 minutes until
golden brown and a skewer inserted into
the centre of a muffin comes out clean. Cool
slightly. The muffins are best eaten warm
but you can leave them to go cold and store
them in an airtight container for a couple of
days. Reheat for breakfast or a snack.
n Per MUFFIN 242 cals, fat 8g, sat fat 3g,
carbs 30g, sugars 3g, protein 11g, salt
0.52g, fibre 3g
Recipe adaped from The Sweet
Potato Cookbook by Heather
Thomas (Ebury Press, £9.99).
Photography by Joff Lee.
Know your onions
The popularity of pre-prepared fresh food
and increasingly time-poor parents is
influencing the next generation’s ability
to recognise basic produce, according to
a survey commissioned by Panasonic.
In a poll of over a thousand children aged
4–12 years, despite dramatic differences
in weight, size and colour it was revealed
that almost a third (30%) confused apples
with mangoes and a fifth (20%) could not
identify a raspberry in a line-up of berries,
despite 25 per cent having consumed this
fruit in the past seven days.
The research also revealed that children
found it easier to identify vegetables
that are usually bought whole, such as
avocado (75%) or aubergine (63%), than
produce that is often served pre-prepared,
for example mango (57%). Interestingly,
the items children found most familiar
correlate with some of the most popular
emoji icons – in which both the avocado
and aubergine appear.
Daniel O’Shaughnessy, The Naked
Nutritionist, says: ‘It is so important as
a parent to encourage the family to get
involved at home when it comes to cooking
and eating fresh meals as often as you can,
so that when you need to feed children
pre-prepared fruit on the go for instance,
they still know what it looks like fresh.’
l Visit www.theideaskitchen.co.uk for tips
and recipe inspiration.
Family food facts
l A fifth of children polled did not
realise that eggs come from an animal
and over 1 in 10 (11%) believe chocolate
grows on trees.
l Only 25% of British families regularly
sit down at the dinner table together
to eat their meals.
l Just under half of parents (47%)
encourage their children to help
prepare food at home.
21/09/2017 17:42

Join a book club
Bear Nibbles and Puffin Books have joined
forces to create a brilliant new Big Book
Club. Created to feed a love of reading
and exploration, children can discover a
beautifully hand-illustrated land of letters
– meeting Ice-skating Iguanas, Firefighting
Fairies and Gardening Gnomes along the
way! The club’s online hub will be packed
full of fun content and activities, including
a book of the month, plus free extracts
of childhood classics and new releases
from favourite authors. Downloadable
activity sheets and games will accompany
each book and corresponding letter of
the alphabet, helping to fuel learning.
Special limited edition storybook magnets
featuring the 26 letters of the alphabet can
be found in packs of Bear Alpha Bites, to
get brains whirring at breakfast!
l Packs will be available in Tesco,
Sainsbury’s, Asda, Morrisons, Waitrose
and the Co-op. Join the club online to
get started at https://bigbookclub.
bearnibbles.co.uk.
Visit Hogwarts in the snow
Harry Potter fans stand by – Hogwarts
is about to be transformed into a winter
wonderland (18 November–28 January) to
welcome a magical festive season at the
Warner Bros Studio Tour: The Making of
Harry Potter. Hogwarts in the Snow will
feature majestic glittering Christmas trees
in the Great Hall and a replica festive feast,
including flaming Christmas puddings,
084-5_VL88[LittleLife]NTSJLH.indd 85
© National Trust Images
Wish upon a star
Stargazing is one of the National Trust’s
‘50 things to do before you’re 11¾’ and with
the nights drawing in you won’t have to
stay up late to see the stars. The charity
has put together ideas for wonderful walks
that are perfect for a nighttime stroll, and
include destinations such as Carnewas
in Cornwall – which has official Dark Sky
Discovery status – Leigh Woods in Bristol
with its views of the Avon Gorge, or
Hadrian’s Wall in Northumberland.
And don’t forget to download an app
to help you identify the constellations –
try Pocket Universe.
l Find out more at www.nationaltrust.org.
uk/features/top-spots-for-stargazing.
GO!
Five things to do
in NOVEMber
laid out on the long tables. Special-
effect fires will roar in the hearths, while
the Gryffindor common room will be
filled with Christmas treats and the
detailed Hogwarts castle model will be
covered in a special blanket of snow.
Harry Potter fans of all ages will love this
special festive tour!
l Book now at www.wbstudiotour.co.uk.
Littlelife
Give a
bear hug
Did you know that
7 November is national
Hug a Bear Day? While the
Egyptians are credited with making the very
first soft toys, it was American President
Theodore Roosevelt who inspired the
production of the first ‘Teddy Bear’ in
1906, and teddies have been popular ever
since! If you don’t have a bear to hug, why
not make your own. A great rainy-day
activity, this kit includes the materials and
equipment you need to make Bruno the
Bear from felt, and is a fun and simple
introduction to sewing.
l £8.95 from www.dotcomgiftshop.com.
© shutterstock.com
Find the wild
wow factor
The RSPCA is inspiring young wildlife
enthusiasts to get out and experience
nature all year round through their
Wild Challenge, encouraging them
to research the best locations and
times to witness nature’s spectacles,
go and see them in action and then
record the moment on camera, video,
writing or drawing. From starling
murmurations to deer rutting,
stargazing to spotting fabulous fungi,
the charity is asking children to think
big and experience nature with a
real wow factor, whether at RSPB
reserves, their local wild places or
even their own back garden.
l Find out more and sign up at
www.rspb.org.uk.
www.vegetarianliving.co.uk | 85
21/09/2017 17:46
 Affordable organic essentials.

ORGANii is available from health shops, independent pharmacies and online.

www.organii.co.uk

VL88_086.indd 86 20/09/2017 09:37:40

 Superfood
caramel
slice

page 90
photograph: Ben Dearnley

mindful
meals
Take a new look at raw recipes from Sydney’s Sadhana Kitchen café,
from hearty lasagne to a decadent caramel treat.

087_VL88[Healthy_Intro]NTSJLH.indd 1 21/09/2017 12:09

 In the raw
If you thought eating raw meant endless
salads and green smoothies, be prepared
to be pleasantly surprised. Maz Valcorza,
founder of Sadhana Kitchen, Sydney’s first
organic, raw and vegan café, shares some
of her customers’ favourite recipes.
Stir no-fry with coconut
cauliflower rice
photographY: Ben Dearnley
88 |
088-90_VL88[NakedVegan]NT2SJ2LH.indd 88
Stir no-fry with
coconut cauliflower
rice
A great working-week dinner
option, this dish is colourful, filling
and delicious, and really easy to
prepare when you’re short on time.
Just chop, whizz up some stuff,
and throw it all together.
Serves 4 | Prep 15 mins
For the lime and tamari marinade:
125ml cold-pressed extra-virgin
olive oil
2 tsp cold-pressed sesame oil
juice of 1 lime
4 tbsp tamari
2 tbsp finely chopped fresh ginger
For the veggie mix:
125g broccoli florets
1 red pepper, deseeded and
finely sliced
90g julienned carrot
115g bean sprouts
30g shredded pak choi
40g shredded savoy cabbage
½ red onion, finely sliced
1 clove garlic, crushed
For the coconut cauliflower rice:
500g cauliflower florets
45g finely desiccated coconut
½ tsp Himalayan pink salt or Celtic
sea salt
To serve:
4 tbsp black or white sesame seeds
3 tbsp coriander leaves
1 Blend the marinade ingredients
together in a high-speed blender
until well combined. Pour into a
large mixing bowl.
2 Add all the veggie mix
ingredients to the bowl. Toss
together, then allow to marinate
while you make the cauliflower rice.
3 Carefully pulse the cauliflower
coconut rice ingredients in a food
processor until the cauliflower
resembles the texture of rice.
Do not over-process, or the
cauliflower will turn into a purée.
4 To serve, divide the coconut
cauliflower rice among four bowls
and top with the veggie mix.
Sprinkle with the sesame seeds,
garnish with coriander leaves
and serve.
n Per serving 497cals, fat 41g,
sat fat 11g, carbs 16g, sugars 12g,
protein 11g, salt 2.75g, fibre 10g
21/09/2017 16:08

Sadhana lasagne
When we first opened Sadhana Kitchen,
this was the first raw meal I ever prepared.
It’s still our most popular dish, and will
probably stay on the menu for years to
come. This recipe was originally much more
complicated, so we have to thank Cathy
Mackell, one of Sadhana’s amazing alumni,
for giving us the same delicious result, with
much less faffing about. I hope you love it
as much as we do.
Serves 10 | Prep 30 mins + chilling
6 large courgettes, peeled and cut into
3mm-thick slices (I use a mandolin for this)
180g baby English spinach leaves
good quality vegan pesto, to drizzle
herb sprigs, to garnish
baby salad leaves, sprouts or microgreens,
to serve
For the bolognaise:
400g activated walnuts
2 tbsp dried oregano
1 tbsp dried sage
pinch of cayenne pepper
088-90_VL88[NakedVegan]NT2SJ2LH.indd 89
175g sundried tomatoes, soaked in alkaline-
filtered water for 1 hour, then drained
200g deseeded and diced tomatoes
125ml cold-pressed extra-virgin olive oil
1 tbsp miso paste
3 tbsp filtered alkaline water
For the cashew cheese:
620g cashew nuts
1 tbsp miso paste
125ml lemon juice
2 cloves garlic, peeled
4 tbsp nutritional yeast
2 tsp dried thyme
½ tsp Himalayan pink salt or Celtic sea salt
1 To make the bolognaise, place the walnuts,
oregano, sage and cayenne pepper in a
food processor fitted with an ‘s’ blade, then
pulse until the mixture has the texture of fine
crumbs. Transfer to a mixing bowl.
2 Now pop the sundried tomatoes, fresh
tomatoes, olive oil, miso paste and water in a
high-speed blender and blend until smooth.
Freshthinking
Add to the crumbled walnut mixture and use
clean hands to mix it all together until well
combined. Set aside.
3 Clean out the blender, then whizz all the
cashew cheese ingredients until super-
smooth. Set aside.
4 To assemble the lasagne, grab yourself a
baking dish, measuring about 34cm x 24cm
and about 7cm deep. Layer the components
in the following order: half the courgette
slices (these are your ‘pasta sheets’), a third
of the spinach, all the bolognaise, another
third of the spinach, the remaining spinach.
Top the whole thing with the cashew cheese.
Set in the fridge for 2 hours.
5 Remove the lasagne from the fridge and
allow to come to room temperature. To
serve, drizzle a few tablespoons of pesto
over the top of the lasagne in a pretty
pattern. Garnish with herb sprigs and serve
with a simple side of baby leaves.
n Per serving 831 cals, fat 71g, sat fat 11g,
carbs 20g, sugars 8g, protein 25g, salt 1.57g,
fibre 8g
21/09/2017 16:09
 Freshthinking
Superfood caramel slice
This caramel slice is one of
our most requested recipes. I
remember loving caramel slice
before I became vegan, and then
loving the super-sugary vegan
versions too. After making this
one, I had a small piece of that
same sugary vegan variety, and
realised this caramel slice is
actually the best I’ve ever had.
This one will bring all the boys to
the yard.
Serves 16
Prep 20 mins + freezing and
chilling
For the slice base:
80g activated almonds
155g activated cashew nuts
90g activated buckwheat groats
180g pitted medjool dates
4 tbsp coconut nectar
1 tsp tahini
1 tsp maca powder
1 tsp lucuma powder
1 tsp mesquite powder
For the superfood caramel:
155g activated cashew nuts
90 |
088-90_VL88[NakedVegan]NT2SJ2LH.indd 90
270g pitted medjool dates
125ml cold-pressed extra-virgin
coconut oil
1 tsp tahini
250ml coconut mylk
(see recipe, right)
2.5cm knob of cacao butter
200g coconut sugar
2 tbsp maca powder
1 tbsp lucuma powder
2 tsp vanilla powder
1 tbsp non-GM soy lecithin
pinch of Himalayan pink sea salt
or Celtic sea salt
For the chocolate topping:
185ml coconut mylk
(see recipe, right)
375ml cold-pressed extra-virgin
coconut oil
2 tbsp non-GM soy lecithin
1 tsp vanilla powder
100g coconut sugar
125ml coconut nectar
pinch of Himalayan pink salt
or Celtic sea salt
1 Combine all the slice base
ingredients in a food processor on
high speed until the mixture starts
Coconut
mylk
Coconut mylk is super-
creamy and loaded
with electrolytes,
vitamins, minerals
and healthy fats. This
is another awesome
alternative for people
with nut sensitivities
or allergies. It’s my
favourite mylk to brew
with chai.
Makes 750 ml
liquid and flesh from
1 young coconut
500ml filtered alkaline
water
2 tbsp coconut nectar
or 2 pitted medjool
dates
pinch of Himalayan pink
salt or Celtic sea salt
Place everything in a
high-speed blender,
add a bunch of good
vibes and blend on
high speed until
smooth. Pour through
a fine-meshed strainer,
or squeeze through
to bind itself. Line a rectangular a nut milk bag
baking dish, measuring about before serving.
32cm x 22cm and about 5cm
deep, with cling film. Press the
mixture into the dish.
2 Blend all the caramel ingredients
in a high-speed blender until
smooth. Pour the caramel over
the base and set in the freezer for
2 hours.
3 Once the caramel has been
set, blend up all the topping
ingredients until smooth and
glossy, then pour over the caramel
layer. Gently tap the cake tin
on a hard surface to remove air
bubbles, and for a nice level finish.
Refrigerate for 30 minutes.
4 To serve, leave at room
temperature for 15 minutes, then
cut into portions. The slice will
keep in an airtight container in the
fridge for 5 days, or can be frozen
for several months.
Recipes adapted from
n Per serving 608 cals, fat 37g,
The Naked Vegan
sat fat 23g, carbs 58g, sugars by Maz Valcorza
(Murdoch Books,
44g, protein 8g, salt 0.16g, £14.99). Photography
fibre 4g by Ben Dearnley.
21/09/2017 16:09
 back issues
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091_VL88[backIssues]NTSJLH.indd 91 21/09/2017 16:49

 Soap and gloryby Sara Niven, beauty editor
Lather up with these
brilliant vegan-
friendly bars.
Gardener’s delight
The Green & Serene soap by Bathing
Beauty is designed to scrub and cleanse
hard-working hands and contains calming
calendula oil.
l £4 from www.bathing-beauty.co.uk.
Coming up roses
Weleda’s Natrue-certified Wild Rose Soap
contains oil from heavenly scented damask
roses – buy one bar for washing and another
to scent your underwear drawer.
l £10.50 from www.weleda.co.uk.
92 |
092-3_VL88[Beauty]NTSJLH.indd 92
For sensitive souls
This neem pure vegetable soap is a
good option for eczema or problem
skin and can also be used to wash hair.
l £16 for a minimum order of four from
www.onevillage.org.
Fab five
Why commit to just one bar when you
can try several! Sussex-based Corinne
Taylor produces this pretty Organic Soap
Sampler with five different soaps.
l £14.95 from
www.notonthehighstreet.com.
Wake-up call
Get going on dark, cold mornings with
Apandapand, a zesty grapefruit and
lemon soap to brighten up your shower.
l £3.90 from uk.lush.com.
Sweet & spicy
We featured Optiat’s eco-friendly coffee-
based body scrubs recently, and this month
the company launches a range of soap
blocks, with five varieties to choose from
including Chocolate Charcoal and
Vanilla & Nutmeg.
l £6.95 each from www.optiat.co.uk.
Have a heart
Almost too pretty to use, give a loved one
Disclaimer: Vegetarian Living only features products that
The Lovely Soap Company’s gorgeous are entirely vegetarian and/or vegan in formulation. The
Prosecco & Clementine soap, just one of magazine also requests an assurance that the product
and ingredients within it are not tested on animals and the
their beautifully presented soaps. company does not carry out or fund animal testing either
l £6.50 from in the UK or overseas. However, formulations can change
and policies can vary, so we would advise checking directly
www.lovelysoapcompany.co.uk. with the companies if you have any concerns.
21/09/2017 17:19

Bead ban
The UK government has now banned
the use of microbeads in beauty
products – these tiny plastic particles
were included in some scrubs and
toothpastes to give an exfoliating
action. Too small to be filtered out
at water treatment plants, they
ended up in rivers and oceans,
polluting marine eco-systems.
The news has been celebrated by
many environmentalists including
the campaigning organisation
Greenpeace. Now they say they are
keen to see it extended further –
the current proposals don’t cover
household products like detergents
or washing powders, which can also
contain microbeads.
‘The UK government has just
proposed the strongest ban on
microbeads in the world to date – this
is great news for our environment,’
says Greenpeace UK oceans
The Cocoa Massage Candle from Fair
Squared launches this month and is
certified natural, vegan and Fairtrade.
Containing a blend of cocoa butter,
coconut oil and carnauba wax, burn until
you have a puddle of melted wax then
pour into your hands or straight onto
your body for a moisturising massage.
l £9.99 from www.fair-squared.co.uk.
New in November
Benecos has just brought out several
new make-up products and all bar one
(the Bronzing Duo) are vegan-friendly. There
are three new nail polish shades, a natural
mattifying powder (all priced at £6.95) and
two new mascaras (both £7.95), including
Natural Mascara Adorable Lashes in
Deep Ocean, a navy mascara which is a
flattering alternative to black.
l Find them at Holland & Barrett and
online at www.benecos.co.uk.
092-3_VL88[Beauty]NTSJLH.indd 93
© GREENPEACE/G
EORG MAYER
Beautynotes
Turn to
page 62 to
find out more
about the
campaigner Louisa
issue of marine
Casson. ‘It’s crucial pollution
that ministers have
Soap
left the door open to
broadening the ban in future.
To achieve a fully comprehensive
ban covering all products that go story
down the drain we need companies Samantha Worsey from
to be much more transparent Portsmouth was making
about when their products contain soap as a hobby and giving bars to
harmful microbeads.’ friends and family when she came across a newspaper
Greenpeace has also called for story that inspired her to turn that into a career. The
the introduction of a deposit returns piece was about Portsmouth’s soap-making industry
scheme to address the impact of which started in the 1600s to serve the laundry needs
single-use plastic bottles on the ocean. of the port and navy, and at one time included big
businesses like Dolphin Soap, which eventually ceased
trading in the 1930s.
Self-taught soap maker Samantha decided she
wanted to do her bit to revive the tradition and set
up her company, Southsea Bathing Hut, using the
traditional cold process of soap making. ‘The earliest
The vegan-friendly
records of soap making as we know it are from the
Superdrug Simply
Middle East in around 2000bc,’ she says. ‘The way
Pure range for
I make my soaps is not identical but has a lot of
sensitive skin has
similarities – essentially, vegetable oils are mixed with
a new addition
a strong alkali lye solution. A chemical reaction called
in the form of
saponification occurs to form a new substance – soap!
Hydrating Night
We make big loaves of soap, cut them into bars and
Serum. It joins other
place them on racks for the curing process where
budget-friendly
water evaporates and they become harder and purer.
products, including
After 10 weeks, they are ready to wrap and sell.’
a moisturiser and
Samantha’s mother and husband help out with the
leave-on mask.
business, which has now been running for nearly three
l £3.99 from
years, but she hopes to start employing staff soon.
Superdrug.
And after receiving requests from customers she has
broadened her business to include other products,
including bath oils and body scrubs, with an organic
facial range in development too.
‘Every ingredient I use is sustainable and ethically
grown, all the way down the supply chain,’ she says.
‘There’s no bulking out of products with unhelpful
fillers or artificial fragrances or colours, and all the
decisions I made about sourcing natural ingredients
led us to be vegan-friendly too.’
l www.southseabathinghut.co.uk
Beside the seaside
Samantha is giving away a hamper
of products worth £100 to one lucky
reader, packed with Southsea Bathing Hut goodies,
from soaps to bath oils and sea scrubs. To enter the
competition, go to www.vegetarianliving.co.uk.
Competition closes 2 November 2017.
www.vegetarianliving.co.uk | 93
21/09/2017 17:20
 Photograph: Rob Wicks/eat pictures
Vegetarian Living, PO Box 6337
Bournemouth BH1 9EH

Subscription enquiries
t. +44 (0)1202 586848 • chris@selectps.com

Editorial

Editor
Lindsey Harrad
lindsey@vegmag.co.uk

Group Managing Editor Production Editors

Sarah Moran Suzanne Juby
sarah@vegmag.co.uk
Contributors
Nutrition Editor Rachel Demuth, Chava Eichner,
Anita Bean Caitlin Galer-Unti,
Kate Hackworthy, Tom Hunt,
Gardening Editor Katy McClelland
Alice Whitehead
Design
Beauty Editor Nick Trent
Sara Niven enty209@gmail.com

Cover images
Pepper, potato and chard stew with saffron
by Simon Wheeler
Mini makes by Laura Edwards
Sabrina Ghayour by Kris Kirkham

Festive feasts
Kitchen garden by Clare Winfield
Plot to plate by Simon Wheeler

Additional images courtesy of Shutterstock

DECember issue, On sale 2 November

Publishing
Useful conversions
Oven temperatures
Publisher Celsius Fahrenheit Gas
Tim Harris mark
Use these handy conversion guides to help you
110 225 ¼
out in the kitchen. For readers in Australia or the 130 250 ½
Advertising Sales Manager Production Manager USA who prefer to use cup measurements, try an 140 275 1
Wendy Kearns John Beare
online converter, like the user-friendly calculator 150 300 2
wendy@vegmag.co.uk
t. +44 (0)1392 466099 IT Manager at www.theonlineconverter.co.uk. 170 325 3
Vince Jones 180 350 4
Online Marketing Executive Weight 190 375 5
Adrian Lito Subscriptions Manager 200 400 6
10g ¼oz 700g 1lb 9oz
adrian@selectps.com Chris Wigg 220 425 7
25g 1oz 800g 1lb 12oz
chris@selectps.com 230 455 8
Circulation Manager (See page 60 for 50g 1¾oz 900g 2lb
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250g 9oz 175ml 6fl oz
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www.vegetarianliving.co.uk 325g 11½oz 400ml 14fl oz

350g 12oz 500ml 18fl oz
375g 13oz 600ml 1 pint
© Select Publisher Services Ltd 2017. All rights reserved. No part of this magazine, or digital versions of
the magazine, may be used, reproduced, copied or resold without written permission of the publisher. All 400g 14oz 700ml 1¼ pints
information and prices, as far as we are aware, are correct at the time of going to press but are subject to 425g 15oz 850ml 1½ pints
change. Select Publisher Services Ltd cannot accept any responsibility for errors or inaccuracies in such 1 litre 1¾ pints
information. Unsolicited artwork, manuscripts or designs are accepted on the understanding that Select 450g 1lb
Publisher Services Ltd incur no liability for their storage or return. 500g 1lb 20z 1.2 litres 2 pints
Disclaimer: We cannot guarantee that events (such as festivals, markets, workshops, courses, etc.) 600g 1lb 5oz Source: Guild of Food Writers
covered in Vegetarian Living are completely vegetarian and/or vegan.

94 |

094_VL88[TeamPage]NT2LHSJLH.indd 1 21/09/2017 16:08

 Promotions

Dish
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l Available in 25-tablet and 72-tablet packs.
From £5.99 at www.ecozonedirect.com,
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l Priced from £3.80 at
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l £16.99 available from Holland & Barrett
and Ocado.

The
The essential
collection
last
straw
Help save the planet from single-use
plastic straw waste with Klean Kanteen’s
brilliant stainless steel straws, the perfect
reusable accessory for Klean Kanteen
A shopping guide to
tumblers and cups. Whether you’re drinking the latest products for
smoothies, pressed juice or iced coffee,
Klean Kanteen straws make sipping safe,
your vegetarian or Style statement
easy and eco-friendly. vegan lifestyle… Looking for a simple and smart black shoe
for work or school that’s vegan too? Step
l From £10.95 at www.kleankanteen.co.uk.
out in the Brunswick from Brighton-based
Vegetarian Shoes, a women’s lace-up shoe
made from Vegetan Bucky, a hard-wearing
breathable and water-resistant microfibre
that looks and feels amazingly like supple
Naturally noodlicious! leather. With a practical 3cm heel and a
Kabuto noodles are not your average noodle. classic tapered toe, the shoes can be left
The makers of Kabuto spent a whole year matt or polished if you prefer a shinier look.
testing out every instant noodle on the l Available in EU sizes 36–42, £69.95 from
market, from both British supermarkets and www.vegshoes.com.
specialist Asian stores. Then they ate out in
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to get a sense of the kind of flavours they
wanted to recreate. With a mission to use
only fresh-tasting, natural, quality ingredients,
they said no to using additives, preservatives
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l Find Kabuto at Sainsbury’s, Waitrose, Tesco,
Asda, Morrisons, Co-op, Ocado and Amazon.

095_VL88[Advertorial]NTSJLH.indd 1 21/09/2017 12:06

 vegetarian LIVING
La Maison du Vert
vegetarian & vegan hotel & restaurant

eat Our hotel & restaurant is set in a stunning Normandy valley relax
within 3 acres of beautiful gardens.
• Delicious vegetarian and vegan gourmet menus

45mm wide • Naturally grown produce, organic wines, ciders and beers
• Visit Honfleur, Camembert, Monet’s garden, Mont St Michel

x Bayeux, D-Day landing beaches and war memorials

rest • Chateaux, markets, gardens, beaches, picturesque towns

• Walk, cycle, relax!
55mm high • Free WIFI

Contact: Debbie & Daniel Armitage

61120 Ticheville, Normandy, France
00 33 2 33 36 95 84 Email: mail@maisonduvert.com
see www.maisonduvert.com

Sandburne Vegan & Vegetarian Guest House

Former home of Donald Watson, founder of the Vegan Society
Spacious, relaxing, quality accommodation
with stunning views.
Malvern Hills
Vegetarian Holiday Let
95mm wide
New for 2017!
x High spec, exclusively Vegetarian and Vegan
55mm high Holiday Let and Bed & Breakfast.
Beautiful location, stunning views.
5* Reviews

Email malvernsue@googlemail.com Anthony Hazzard, Chestnut Hill, Keswick, CA12 4LS

Tel: 01684 897 772 Call: 07941 865 826 017687 73546 / 077956 73687
www.malvernhillsvegetarianholidaylet.co.uk www.sandburne.co.uk
email; anthony@sandburne.co.uk

45mm wide 95mm wide

x x
115mm high 115mm high

Ambleside Manor
V E G E TA R I A N C O U N T RY G U E S T H O U S E
• Comfortable rooms on a vegetarian bed and breakfast basis
• Set in over two acres of private grounds with plenty of parking
• A short stroll from our award-winning vegetarian restaurants Zeffirellis and Fellinis

Rothay Road, Ambleside LA22 0EJ • 015394 32062 • ambleside-manor.co.uk

VL88-95-6.indd 96 20/09/2017 09:43:25

 www.vegetarianliving.co.uk
www.vegetarianliv
w

45mm wide 95mm wide

45mm wide 45mm wide
95mm wide
x x x x x
175mm high 175mm high
175mm high 175mm high
175mm high 1

45mm wide 45mm wide 45mm wide 45mm wide

x x x x
235mm high 235mm high 235mm high 235mm high
West Midlands Vegan Fest 2017
10th Anniversary!
Huge 2 day extravaganza Only £1 entry Under 16’s free
Vast Array of Delicious hot food, cakes, clothing,
cosmetics, chocolate & more!
•120+ Stalls
•40 talks & workshops
•10 cookery demos
•Live entertainment
•Vegan bar
•Kids activities
•Alternative therapy
•After party on Saturday
Saturday 28th & Sunday 29th October 145mm wide 145mm wide 14
10am - 6pm @ Wolves Civic, North Street, x x
Wolverhampton, WV1 1RQ 55mm high 55mm high 5
For further info, stall bookings etc; info@
veganmidlands.org.uk - 01527 458395
www.midlandsveganfestival.org.uk

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call Wendy 466099
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87

VL88-95-6.indd 97 20/09/2017 09:45:22

 Eatingout
Petit Brot
Vegan café Petit Brot, moments away
from Barcelona’s main thoroughfare
Las Ramblas, is my favourite choice
for a healthy, daytime meal. Laura and
Ales, a young Catalan-Czech couple,
opened the vegan cold-pressed juice
bar and café after watching a video
of Gary Yourofsky speaking about
animal agriculture. ‘We changed our
diet the very next day, removing
all animal products except eggs,
which we stopped eating a few
months later,’ Laura said. ‘Next, we
investigated what the body needs for
optimum health and began to change
our eating habits even more, adopting
a diet of less processed, more natural
and mostly organic food.’
They wanted to share healthy,
organic food with others, and opened
Petit Brot (Catalan for ‘little sprout’).
They grow sprouts on site and
incorporate them into their dishes.
‘Our signature dish is ensalada del
sol (sun salad), a mix of seasonal
vegetables, sprouts, avocado and
sauerkraut topped with turmeric and
miso house dressing.’
Also popular is the duo of sprouted
chickpea falafel and beetroot and
sunflower falafel with greens, sprouts
and creamy tahini dressing. Finish
with raw strawberry cheesecake or
their signature dessert, ‘orgasmic
chocolate cake’!
www.petitbrot.es
98 |
098_VL88[EatingOutBarca]NTSJLH.indd 1
Essential eating
Barcelona is home to more than a dozen
vegan eateries and over 40 vegetarian
restaurants for dining out.
Buenos días
Wake up to fresh
vegan croissants
for breakfast at
bakery Crois Sants
or vegetarian café
Travel
Santoni, which also offers smoothies,
journal
empanadas, vegan sausage sandwiches
and chocolate cherry muffins.
Facebook: CroisSants
Facebook: Santoni63bcn
Picnic in the park
BARCELONA Tuck into
takeaway vegan
Spanish tortilla
Caitlin Galer-Unti, author of a new potato omelette
from Vegetart.
vegan Barcelona guidebook, Prices start at just
enjoys a taste of winter sunshine. =C1.50 and you can
enjoy your lunch at nearby family-friendly
Park Guell.
Facebook: Vegetart Cuina Vegana
Tapas treats
Feast on
traditional
tapas with a
twist at Sesamo
vegetarian
restaurant, such as watermelon gazpacho.
Or if you want a heartier dish, opt for a
Q
I’m looking for a Christmas and New vegan mushroom and ale puff pastry.
Year break that’s not too far from Facebook: Sésamo restaurante
home. Is Barcelona a good choice?
A November to January is a great time
to visit – the average temperature
in tdhtheefirk nows of
in November is 17 degrees and sunshine
averages six hours a day in December. The
Fira de Santa Lucia Christmas Market runs
D ownl oa st 50 pa ge
from late November until 23 December Ba rce lon a
Ca itl in’s ne w ve ga n
or ge t the fu ll
outside Barcelona cathedral and has nearly
gu id eboo k for free,
prin ted ve rsi on for
300 stalls, where you can nibble on freshly
roasted chestnuts and pick up a Tronc de eboo k for £4.99 or
ga nword.com.
Nadal Christmas log. £11.95 a t www.the ve
tial Ve ga n Travel
On Christmas Day, Catalan families gather Ca itl in’s Th e Ess en
le from A ma zon.
around the Tronc de Nadal, sing a traditional G ui de is al so ava ilab
song, and lift a blanket to reveal turrones
chocolate nougat. You can find vegan
turrones in different flavours at Ecocentre
vegan supermarket in Gracia. It’s also worth
a trip to one of Barcelona’s food markets,
such as La Boqueria in the Gothic Quarter.
To whet your appetite…
Test out the tapas at UK chain La Tasca before you
If you visit for New Year’s Eve, it’s traditional go. You can savour smoky Spanish manzanilla
to drink cava – Codorniu is a local vegan olives, Padrón peppers, mixed heritage tomato
brand – and eat 12 grapes, one at each salad and Valencian vegetable paella.
stroke of the bells at midnight. www.latasca.com
www.firadesantallucia.cat
21/09/2017 12:05
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VL85_021.indd 21 21/06/2017 15:29:30

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