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£2,000 worth
of great veggie

For vegetarians prizes, inside

Cerys Matthews
"There's just
no excuse not
to be veggie"
best buys
Best for veggies
Issue No.119 | PRICE: £4.99 | September 2018

The hi gh street
re staurants

ily Feasts
you love
How to
style vegan
Try this
£1 spinach
& ricotta
pasta bake for a fiver!
PLUS: Harissa Spiced Pumpkins * Vibrant Quorn Korma

September marks the turn of the year,

but if we’re lucky, summer might just
stretch into the new season and bless us
with balmy evenings where we can enjoy
feasts lingered over with friends. Now’s
the time to make the most of the last long DEPUTY EDITOR
dusks, gathered with family to devour fresh salads, roasted
I’ll let you in on a little secret...
veg and spiced cakes – if you need to feel inspired turn I love winter. Don’t get me wrong,
to page 38 for Nina Ollson’s sensational spread. I’ve definitely made the most of
the glorious heatwave, but I’m
Personally, I’m not quite ready to go full-cosy yet, so welcoming September with open
I’ll be eking out alfresco dinners for as long as I can – the arms, and looking forward to
making the hearty autumn
beetroot and blackberry salad on page 16 is the epitome feasts from page 38.
of transitional food. Speaking of food, I’m a sucker for
And, it may not feel particularly crisp and cold just yet, Thai cuisine (I’m getting a takeaway
after work as I type this!), so I can’t
but I must admit, that as soon as that Strictly music starts wait to recreate the dishes from
up, you know that autumn has well and truly arrived! So, in Rosa’s Thai Cafe we’ve included
in the vegan recipes supplement
preparation for the seasonal Saturday night dancing magic, this month.
I’m stocking up on an array of cruelty-free pamper products You’ll rarely catch me wearing
for the ultimate night in. We’ve got 10 pages of veggie beauty anything colourful – monochrome
is my go-to style. So, I was excited
in this month’s issue, complete with low-tox homemade to write a feature on how to wear
concoctions, Jo Fairley’s beauty laws and celeb make-up vegan leather this month, and
blogger Sruti’s styling tips are
artist Justine Jenkins’ shares her favourite beauty buys. on-point, too!

Happy new season!

13 25


Celebrate World Coconut Day Our resident eco-warrior shows
6 THE SCOOP with some tasty treats. us why organic is best.
Food news from the veggie
world and plenty of updates 3 8 FEASTS WITH
Sadie Frost’s top ethical fashion
from our readers. FRIENDS buys for autumn.
Nina Ollson shares delicious
Scrumptious seasonal recipes
recipes to enjoy with your 61 TREAT YOURSELF
loved ones. Have a go at making your own
you’re guaranteed to love.
low-tox pamper products.
Late summer salads and Tickle your taste buds with
these punchy cheeses. 8 beauty ingredients you need
instagram.com/ smoothie bowls to soak up to know now.
the last of the sun.
veggiemagazine 4 6 SPROUTING UP 69 SHOPPING SPREE
twitter.com/ 2 2 AU NATUREL Discover the roots of the humble The best make-up and skincare
The best food and beauty quinoa with Nina Pullman. this season.
pinterest.com/ products to buy during
Organic September.
4 9 JUST DOUGH IT Justine Jenkins reveals what you
EDITIONS ARE 2 5 PENNY PINCHER Veggie and vegan bakes worthy really need in your beauty bag.
Savvy-shopping tips to get the of a spot on GBBO.
most for your money. 73 TRADE SECRETS
Beauty queen Jo Fairley shares her
SHOP WELL top tips for a healthy lifestyle.
Never throw anything away 54 SUSTAINABLE STYLE 74 TRIED AND TESTED
again with these inspired zero- Deputy editor, Sian, investigates The Veggie team sample some
waste dishes! vegan leather. choice vegan moisturisers.

4 vegetarianrecipesmag.com
Here at Veggie we make every effort to
ensure that all our recipes, products and
events mentioned are vegetarian-friendly,
however some cookbooks that the recipes
originate from may contain meat and/or
fish-derived products.
Use our easy-to-use symbol guide
to find our vegan-friendly recipes.






Holly Treacy


Sian Bunney

Ellie Boland

Helen Tudor


Daniel Lodge
01206 505951

Ria Bentham
01206 505928


Shannon Searle
01206 505490


Charlotte Smith

Lloyd Oxley

LIVE WELL REGULARS Adam Barford, Luke Rogers and Chris England


Angela Scrivener
Get to know radio personality A selection of veggie goodies to get
and author, Cerys Matthews. your hands on. LICENSING & CONTENT SYNDICATION
David Coe 01206 505948
All the latest nutrition and wellbeing Joy Loveday 01206 505914
Take a look at a range of products to
advice this month.
try out now.
Tel: 0844 856 0648
Overseas: +44 (0) 1795 414906
We put market-leading cereal bars 98 FOOD FOR THOUGHT Email: cookvegetarian@servicehelpline.co.uk
to the test. Catch up with the team’s antics
this month. Cover recipe courtesy
of sainsburys.co.uk

Make the most of seasonal offerings Calorie and fat analysis provided by
with a delicious lemon chia pudding. Nutracheck.co.uk, the UK’s largest
online calorie counter, (over 225,000
foods). Download the App – search
88 DELUXE DINING for ‘Nutracheck’ in the app store.
The Veggie team visits the best high- Published by: Aceville
Publications Ltd, 25 Phoenix
street restaurants, as chosen by you! Court, Hawkins Road, Colchester,
CO2 8JY Tel: 01206 505900

vegetarianrecipesmag.com 5
The Scoop
Multi-award-winning gluten-free bakery B-Tempted is launching a range of
vegan cupcakes and muffins this summer. Featuring fluffy, melt-in-the-mouth
sponge and decadent creamy frosting, the treats are a real game changer for
the free-from and vegan communities. Choose from banana, banana and
raspberry, and chocolate muffins; or if the cupcakes take your fancy, there are
three chocolate varieties (strawberry, hazelnut, and triple choc) or banana with
vanilla filling and a sprinkling of cinnamon. Yes please! b-tempted.co.uk


We’re big Manomasa fans here at Veggie, which W HAT ’ S NEW ?
is why we were so excited to hear about the new
flavour – Queso Blanco & Lemon Drop Chilli. Exclusive
to Waitrose, this taste sensation is the perfect snack. Levi Roots Snack
Enchanted by the citrusy ‘lemon drop’ chilli of Peru, Pots, £1.29, SPAR
the crisps are layered with smooth queso blanco and Put a Caribbean twist
packed with hominy corn to give them a moreish bite. on lunchtimes with
The initial crunch is swiftly followed by a sweeping heat the new Levi Roots
from the chilli, which lingers on the palate and leaves Snack Pots. Packed
you reaching for another mouthful. manomasa.co.uk with aromatic spices
for an authentic, home-cooked
flavour, the pots come in four varieties
(Reggae Reggae Noodles, Levi’s Curry
Noodles, Caribbean Coconut Rice
GO APE and Rasta Pasta), all of which are
A tempting mix of coconut, rice, and coconut oil with all- suitable for vegetarians. All you
natural seasonings, the Thai Chilli Puffs from Ape Snacks need is hot water and a fork. Sorted!
are a delight. Hints of chilli and lemongrass combine
deliciously with the coconut to create the ultimate vegan, GATO & CO Dessert
gluten-free snack. The puffs are a great source of fibre Pots, £2.29, Ocado
and have no added sugar – and they’re less than 115 GATO & CO is coming in
calories, so you can munch happy! Available at strong with a selection of
Wholefoods, Planet Organic or at apesnacks.com gluten-, dairy- and refined
sugar-free dessert pots.
The newest addition,
Salted Caramel Sticky Toffee Pudding,
joins the indulgent Melting Chocolate
Fondant and Chocolate & Coconut
Brownie ranges. The pots contain
ground almonds instead of flour,
plus raw cacao and fresh veg in
place of butter.

Tetly Cold Infusions,

£2.49, Tesco
Looking for a refreshing
way to help you drink
more water? The new
FEELING FRESH collection from Tetly
features sweet fruit and herbal infusions,
The range of herbs available in shops and supermarkets is limited, and many of us don’t designed to be brewed with cold water.
have the time or the green fingers to grow our own. British Herb Kitchen’s seasonal Flavours include Raspberry & Cranberry;
subscription box provides a hassle-free, monthly supply of fresh herbs, as well as plenty of Passionfruit & Mango; Orange & Peach;
other gastronomic goodies to boost your wellbeing. The nutritious products are ideal for and Mint, Lemon & Cucumber. The
spicing up beloved veggie and vegan dishes, or for branching out and trying some new infusions are free from caffeine and the
flavour combos! Find out more at britishherbkitchen.co.uk packaging is 100% recyclable.

6 vegetarianrecipesmag.com
Type it * Write it * Tweet it Tell us what you think of
Veggie (the good, the bad

Ask us anything!
and the ugly!) Send in your
tips, pictures and queries to:
Or write to us at:
Veggie Magazine, 1 Phoenix
S TAR LET T E R PI N O F Court, Hawkins Road
THE MONTH Colchester, Essex, CO2 8JY
In a bid to find a See what other Veggie
healthier dessert, I’ve
readers are talking about
recently discovered
frozen yoghurt bark. facebook.com/
Simply pour yoghurt VeggieMagazine
onto a lined baking tray Follow us at twitter.com/
and dot with chopped berries before freezing, VeggieMagazine
then smash and serve! It works with vegan
yoghurt too, and a grating of dark chocolate Follow us at instagram.com/
doesn’t hurt! It’s so good, I just had to share it. VeggieMagazine
Catherine Cross, via email

Q What is your

Cruelty-free brand Blossom Yoga Wear
specialises in bright prints and chic patterns to
ensure that women are not only comfortable, seasonal veg for
but also look their best during exercise. The
flattering designs offer great body support,

and are made from a
breathable fabric to
Vegan Pulled
maintain freshness. Our
next Star Letter will win a
Mushroom Tacos
t-shirt and leggings of their A tasty vegan version of the classic

choice from the range! crowd pleaser, this dish is sure to
blossomyogawear.com delight time and again! Check
out Lazy Cat Kitchen for more
great inspo.

Tweet or Instagram your pictures with Squash
FRO M YOU R KITCHE N... the hashtag #VeggieReaderRecipe


@sarahcurd_ @leegillian11 @feast.the.rainbow

Cooking up a vegetable Mozzarella salad for a Mushroom lentil stew with
storm tonight! quick lunch. sweet potato mash.

Dates for the Diary

Veggie Breakfast Social Sustainable Fashion London
1st September, Worcester 19th September, Battersea
Want to meet up with other plant-based Organised by the International Society for
Sustainable Fashion as part of London Fashion
enthusiasts? Worcester Vegans & Veggies regularly
Week, this event connects leading researchers
host breakfast socials, often on the first Saturday in fashion sustainability from around the world.
of every month. Make some new friends and Topics to be discussed include sustainable
enjoy delicious food at the same time – what design and manufacture, consumption, and
could be better? education – it’s sure to be fascinating!

vegetarianrecipesmag.com 7


Fancy making one of these gorgeous

recipes? Upload your dish to Instagram and

tag @veggiemagazine for your chance to

S a appear in our next issue!

Portobello Mushroom

September is a transitional month: the warmth

of summer still lingers, but the promise of
autumn is crisp in the air – which is where
butternut squash comes in. This delicious,
earthy veg is at its best between now and
December, and is the perfect go-to during
the shifting seasons. If we’re treated to a late
heatwave, slice it in a salad with vibrant greens
and crumbled feta for a tasty light meal. Or if
the cold begins to bite, there’s nothing better
than roasted squash in hearty soups, curries
and stews. Simply peel and place it in the oven
with a drizzle of olive oil, and the possibilities
are endless!
Turn over to see Recipe
vegetarianrecipesmag.com 9
Bish bash squash
Roast it, mash it, fry it – this versatile veg is a hit in summer
salads and autumn bakes alike. Try these tempting dishes
for a serious flavour punch…

Watercress and Butternut 50g vegetarian Parmesan- and sprinkle with the remaining
Squash Cannelloni style cheese Parmesan-style cheese and a
Per serving: 396 cals | 15.4g fat handful of extra pine nuts. Bake
1 Preheat the oven to 200C/ for 25-30 minutes and serve with
180F/Gas 6. a fresh salad.
Serves 6 2 Sauté the onion in the olive oil
Recipe courtesy of watercress.co.uk
Ready in 50 mins for six minutes. Add the garlic and
butternut squash and cook for a
1 tbsp olive oil further minute, then add the sage,
1 onion, chopped wine and vegetable stock. Season
2 garlic cloves, crushed with salt and pepper.
675g butternut squash, cubed 3 Cover the pan and simmer for
1 tsp dried sage 20 minutes, then drain and reserve
150ml dry white wine any excess liquid. Lightly mash the
200ml vegetable stock squash and stir in the watercress,
85g watercress, roughly dolcelatte, pine nuts and half the
chopped Parmesan-style cheese. Set aside.
25g pine nuts, toasted 4 Lay out the lasagne sheets and
100g dolcelatte cheese, divide the squash mixture evenly
crumbled between them. Roll up each
300g fresh lasagne sheets sheet to make a cannelloni tube,
680g passata with basil then place the tubes in a greased
oven dish. Pour over the passata

10 vegetarianrecipesmag.com

Butternut Squash and 2 garlic cloves, unpeeled 2 tbsp olive oil

Black Bean Chilli 1 tbsp olive oil 1 garlic clove, crushed
Per serving: 660 cals | 20.3g fat 3 sprigs fresh rosemary, chopped 1 tsp Dijon mustard
125g ricotta 1 tbsp white wine vinegar
5g parsley
Serves 2
Ready in 45 mins 1 Preheat the oven to 200C/ 1 Preheat the oven to
180F/Gas 6. 200C/180F/Gas 6.
1 butternut squash 2 Blitz the flour, butter and salt 2 Toss the butternut squash,
2 tbsp olive oil, plus in a blender until the mixture red onion and sage leaves
extra for roasting resembles breadcrumbs. Add the with one tablespoon of olive
1 onion, chopped egg yolk and one tablespoon of oil. Season, then roast for
4 celery sticks, chopped cold water, then blitz again until approximately 20 minutes.
1 red pepper, chopped the pastry starts to come together 3 Cook the kale in boiling water.
1 green pepper, chopped into a ball. If the pastry is not In a griddle pan, fry the sliced
3 garlic cloves, crushed coming together, add a splash Portobello mushrooms for
1 tsp chipotle chillies, crushed more water. Remove from the 2-3 minutes on each side.
handful of fresh oregano blender and gently knead into a 4 To make the dressing, combine
2 bay leaves disc. Wrap in cling film and chill all the ingredients in a bowl
2 tsp cumin in the fridge for 30 minutes. and mix well. Arrange the kale,
400g chopped tomatoes 3 Place the butternut squash in spinach, lentils, butternut squash
400g black beans, drained a roasting dish with the onions and onion on a serving platter and
juice of 1 lime and garlic. Drizzle over the olive stir in the dressing. Top with the
small bunch of oil and season to taste. Roast for mushroom slices, pomegranate
coriander, chopped 30-35 minutes, or until tender. and mixed seeds to serve.
sour cream Remove from the oven and
discard the garlic skins. Stir the Recipe courtesy of
garlic through the vegetables, justaddmushrooms.com
1 Preheat the oven to then set aside.
180C/160F/Gas 4. 4 Roll out the pastry into a large
2 Cut the butternut squash in half circle (approximately the size of a
and scoop out the middle, then dinner plate) and place on a lined
bake the skins for 40 minutes. baking tray. Spoon the squash and
3 Meanwhile, fry the onion and onion mixture onto the middle,
celery in the olive oil for 10 leaving a 4cm border. Scatter over
minutes, then add the peppers the rosemary and ricotta. Gently
and cook for a further 10 minutes. fold the edges of the pastry up
Stir in the garlic, chilli, oregano, around the filling and brush the
bay leaves and cumin, plus one pastry edges with the beaten egg.
teaspoon each of salt and pepper. Bake for 25 minutes.
Add the tomatoes and simmer
uncovered for 30 minutes. Recipe taken from Bakes Cookbook by
4 Stir in the beans and continue Weight Watchers (Seven Publishing,
to simmer, removing the bay £7.95). Photography: Ant Duncan.
leaves after 10 minutes. Add the
lime juice and coriander. Fill the Portobello Mushroom and
butternut squash skins with the Butternut Squash Salad
mixture and top with sour cream. Per serving: 393 cals | 31.3g fat

Recipe courtesy of riverford.co.uk

Serves 2
Ricotta and Butternut Ready in 25 mins
Squash Galette
Per serving: 374 cals | 17.4g fat 2 Portobello mushrooms, sliced
100g butternut squash, sliced
Serves 6 50g green lentils, cooked
Ready in 1 hr, 30 mins 20g kale
1 red onion, sliced
200g plain flour 6 sage leaves
75g butter 2 tbsp olive oil
pinch of salt 10g mixed seeds
1 free-range egg yolk ½ pomegranate
1 whole free-range egg, beaten 20g baby spinach
1 butternut squash, cubed
4 red onions, chopped For the dressing:

vegetarianrecipesmag.com 11

Before we fully surrender to the mellow comfort
of autumn, let’s enjoy these healthy dishes
to satisfy the last days of late summer...

vegetarianrecipesmag.com 13
Breakfast is served Quinoa Breakfast Bowl
Per serving: 467cals | 24.9g fat

BEST FOR: This is a great

protein-packed breakfast to
have before or after a morning
workout. It also makes a great
lunch if you have any left over.

Serves 2
Ready in 30 mins

100g quinoa
splash of white wine vinegar
4 free-range eggs
a handful of sunflower seeds
a handful of your favourite herbs
(such as parsley, basil, coriander
and mint), chopped
a handful of room temperature
cherry tomatoes, halved
2 handfuls of spinach leaves
juice of 1 lemon
a drizzle of cold-pressed olive oil
sea salt and freshly ground black
pepper, to taste

1 Cook the quinoa according to

the packet instructions, then set
aside to cool slightly. BOOKSHELF
2 Bring a pan of water to the boil, Recipes taken from Lantana
then reduce to a simmer. Add the Cafe Breakfast & Brunch
vinegar, then crack in the eggs, by Shelagh Ryan (Ryland
one by one (don’t crowd the pan). Peters & Small, £9.99)
Poach the eggs for 3-4 minutes, Photography: Kate Whitaker
then remove with a slotted spoon & Adrian Lawrence
and drain on kitchen paper.
Meanwhile, toast the sunflower
seeds for two minutes in a dry 1 ripe mango, peeled, pitted for at least 20 minutes, or
frying pan over a medium heat, and finely diced until cool.
until they smell nutty. 2 tsp ginger syrup 2 Strain the mix into a large
3 Place the quinoa in a mixing freshly chopped leaves from bowl and discard the cardamom
bowl and stir in the herbs. Add 4 sprigs of mint pods. Stir in the chia seeds and
the tomatoes, seeds and spinach coconut yoghurt, to serve whisk for 1-2 minutes, making
leaves, then toss everything in seeds from ½ pomegranate, sure the chia seeds don’t clump
the lemon juice and olive oil to serve together. Cover with clingfilm and
and season with salt and pepper, leave overnight or for a minimum
to taste. For the chia pudding mix: of four hours in the fridge. The
4 Serve in bowls with the 400ml coconut milk chia seeds will swell so make sure
poached eggs arranged on top. 1 tbsp clear honey your bowl has plenty of room.
4 cardamom pods, lightly bruised 3 Put the mango flesh into a
Coconut Chia Pudding 1 tsp pure vanilla extract bowl with the ginger syrup.
Pots with Coconut 165g chia seeds Add the chopped mint and
Yoghurt, Mango, Ginger, gently combine.
Mint & Pomegranate Seeds 1 To make the chia pudding mix, 4 Spoon the chia pudding mix
Per serving: 445 cals | 29.8g fat put the coconut milk, honey, into four serving glasses and top
cardamom pods and vanilla into each with a dollop of coconut
a saucepan and heat until it just yoghurt, the mango and mint,
Serves 4 reaches the boil. Remove from and a sprinkling of pomegranate
Ready in 40 mins the heat and leave to infuse seeds. Serve.

14 vegetarianrecipesmag.com

Smashed Avocado on sea salt and freshly ground

Toast with Raw Courgette black pepper
& Herb Salad
Per serving: 507 cals | 35.5g fat 1 Cut the avocados in half, remove
the stones and scoop out the flesh
into a bowl. Roughly mash the
Serves 2 flesh with a fork, keeping it quite
Ready in 15 mins chunky. Add the lemon juice with
a generous pinch of sea salt and
2 ripe avocados black pepper. Gently combine.
1 tbsp freshly squeezed 2 To make the courgette salad, use
lemon juice a mandolin or vegetable peeler to
1 small courgette slice the courgette into long thin
15g mixed fresh herb leaves, ribbons. Place into a bowl with the
such as mint, coriander and herb leaves, olive oil, lemon zest
flat-leaf parsley and a pinch of salt and pepper.
2 tsp extra virgin olive oil Toss together.
1 tsp grated lemon zest 3 Spread the smashed avocado
2 slices of sourdough generously onto the two slices of
bread, toasted toast. Heap the courgette salad on
2 tbsp Dukkah top and sprinkle with the Dukkah.

vegetarianrecipesmag.com 15
Make it
This salad can easily
be made vegan
by omitting the
goat’s cheese.

16 vegetarianrecipesmag.com

Let's do lunch
Beetroot & Blackberry Scatter over the goat’s cheese and
Salad with Walnut Oil blackberries. Finally, crumble over
Per batch: 1,966 cals | 144.3g fat the walnuts and drizzle over the
remaining dressing.

Ready in 15 mins Jacket Sweet Potato

(plus 1.5 hr roasting) with Spicy Baked Beans
Per serving: 374 cals | 1.7g fat
800g beetroot, mixed
colours or all purple,
whatever you can get (use the Serves 4
leaves in the salad if you like) Ready in 1 hr, 15 mins
80g rocket
80g baby leaf spinach 4 x 250g sweet potatoes
1 small red onion, thinly sliced calorie-controlled cooking spray
70g pumpkin seeds 1 onion, finely chopped
160g goat’s cheese 1 green chilli, finely diced
200g blackberries 5cm piece fresh ginger, grated
40g walnuts 2 garlic cloves, finely chopped
1 tsp ground coriander
For the dressing: 1 tsp ground cumin
3 tbsp walnut oil 1 tsp ground turmeric
1 tbsp balsamic vinegar 3 tbsp tomato purée
1 tbsp red wine vinegar 2 x 400g tins cannellini beans,
1 garlic clove, finely drained and rinsed
grated (minced) 1 cinnamon stick
sea salt and freshly ground 4 tbsp 0% fat natural
black pepper Greek yoghurt
handful fresh coriander, leaves
1 Preheat the oven to 200C/ picked and chopped
400F/Gas 6.
2 Wash the beetroot but don’t 1 Grab a really small pan and
peel. Rub a little olive oil into each place the leeks in it, standing
one, wrap in a double layer of foil them up like soldiers. Drizzle
and place in a roasting tin. Cook in with a generous glug of olive oil,
the oven for around 1.5 hours, or season with salt and pepper and 5-6 mushrooms
until tender. They will probably be start pan-frying over a medium a drizzle of olive oil
different sizes so smaller ones will heat. After about 10 minutes, turn sea salt and freshly ground black
cook more quickly – just remove each piece of leek over to cook pepper, to taste
them from the oven as and when on the other side.
each one is ready, until they are 2 While the leeks continue For the salad:
all done. cooking, whisk the eggs and a handful or coriander, chopped
3 Allow the beetroot to cool until season with salt and pepper. a handful of basil leaves, chopped HOLLY
you can handle them, then top Preheat the grill. a handful of kale, chopped DAVIDS ON
and tail and gently rub the rest of
the skin off. This should be really
3 Pour the eggs over the leeks.
Turn the heat down to low and
a handful of spinach
leaves, chopped
easy, but be warned, it will stain cook slowly for about 10 minutes 1 courgette, diced “This is an
your hands, so I find it useful to until the egg is almost cooked. 2-3 tsp olive oil immunity-
wear a pair of disposable gloves. Place the pan under the hot grill juice of ½ lemon boosting
When all the beetroot are peeled, until the top is completely cooked powerhouse of a
cut them into irregular chunks and and golden brown. 1 Preheat the oven to 180C/350F/ meal, and perfect
put into a large mixing bowl. Add Gas 4. Place the vegetables on a for the changing
the rocket, spinach, onion and Roasted Veggie Salad baking tray, drizzle with a little oil, seasons when our
pumpkin seeds, and the beetroot Per serving: 172 cals | 10.2g fat season with salt and black pepper immunity is low
leaves if you are using them. and bake for 20-25 minutes. and we need a
4 Put all the ingredients for the 2 Meanwhile, in a large bowl, toss reboot.”
dressing into a clean jar with a lid, Serves 2 all the salad ingredients together.
season to taste, and shake well Ready in 30 mins Season with salt and pepper.
to blend everything (or just whisk 3 Allow the vegetables to cool
them together in a bowl). Pour For the roasted vegetables: slightly, then add to the salad
half over the salad in the mixing ½ red onion, cut into wedges bowl and mix thoroughly.
bowl. Mix lightly with your hands ½ small squash, cut into chunks Season with salt and pepper
and then transfer to a serving dish. 5 cherry tomatoes, halved and serve immediately.

vegetarianrecipesmag.com 17
4 Meanwhile, mist another
large nonstick frying pan with
cooking spray and cook the
cauliflower ‘rice’ over a medium
heat for five minutes until tender.
Stir through the coriander, then
season to taste.
5 Divide the cauliflower ‘rice’
and curry between bowls,
and serve garnished with
the remaining almonds.

Vegan Risotto Primavera

Serves 4
Ready in 40 mins

25g Flora Freedom

2 tbsp olive oil
1 large onion, finely chopped
2 garlic cloves, crushed
225g Arborio rice
700ml hot vegetable stock
300ml vegan dry white wine
(optional but increase stock to
1 litre if not used)
250g Field Fare frozen petit pois
125g asparagus tips,
each cut into three
175g Field Fare frozen
spinach, defrosted
75g vegan Parmesan-style

Come dine with me

cheese, grated
pinch of salt and freshly ground
black pepper

1 Heat the Flora and olive oil in

a large pan and fry the onion and
Quorn Korma calorie-controlled cooking spray garlic until soft but not browned.
with Coriander 1 whole cauliflower, leaves and 2 Add the rice and stir well. Pour
Cauliflower ‘Rice’ core removed, blitzed in a food in the wine and bring to the
Per serving: 359 cals | 12.6g fat processor to resemble ‘rice’ boil. Reduce the heat and cook
large handful fresh coriander, gently, whilst stirring, until the
leaves, roughly chopped liquid has been absorbed.
Serves 4 3 Stir in 300ml stock and
Ready in 30 mins 1 Heat the oil in a large, deep repeat until the stock has been
nonstick frying pan over a absorbed.
1 tbsp olive oil medium heat. Add the onion and 4 Add half the remaining stock,
1 onion, finely chopped cook for 6-8 minutes, until soft. and continue cooking, stirring
2 garlic cloves, crushed Add the garlic and ginger and occasionally until the risotto has
3cm piece fresh ginger, grated continue to cook for one minute. a creamy consistency.
2 tsp tomato purée Stir in the tomato purée and 5 Add the peas to the rice
1 tsp ground cumin spices and cook for 2-3 minutes. together with the asparagus and
1 tsp ground coriander 2 Pour in the stock and bring the remaining stock. Bring back to a
1 tsp ground turmeric mixture to the boil. Let it bubble simmer and continue stirring as
½ tsp ground fenugreek for 2-3 minutes, until the sauce the liquid is absorbed and the
¼ tsp chilli powder starts to reduce. rice becomes tender.
275ml vegetable stock, made 3 Add the Quorn and sultanas to 6 Stir in the spinach, with a little
with ½ stock cube the pan, and stir to coat. Simmer more stock if necessary, and
700g Quorn chicken-style pieces for 5-6 minutes, until you have a sprinkle in the cheese, stirring
50g sultanas sticky sauce. Stir in the yoghurt until melted through.
150g 0% fat natural and cook for two minutes, until 7 Season to taste and serve
Greek yoghurt warmed through. Season to taste straight away.
20 whole almonds, chopped then stir in most of the almonds. Recipe courtesy of field-fare.com

18 vegetarianrecipesmag.com

Tofu & Mushroom Stir-Fry

with Sesame Noodles
Per serving: 284 cals | 7g fat

Serves 4
Ready in 30 mins

396g block tofu

180g medium dried egg noodles
½ tbsp sesame seeds
calorie-controlled cooking spray
200g shiitake or chestnut
mushrooms, larger ones halved
100g spring onions, 1 finely sliced,
the rest cut into
3cm pieces
2 garlic cloves, crushed
4cm piece fresh ginger, grated
½ stick lemongrass, outer layers
removed and the stem very
finely chopped
2 small green chillies, deseeded,
1 finely chopped, 1 sliced
finely grated
zest of ½ lime, plus lime
wedges to serve
2 sachets Weight Watchers Soy,
Chilli & Ginger Dressing

1 Drain the tofu, wrap it in

kitchen paper and put it on
a plate. Top with another plate and
settle a few full food tins on top.
Leave for 10 minutes, then remove
the paper towel and cut the tofu
into 3cm cubes.
2 Cook the noodles to pack
instructions, drain well then
toss with the sesame seeds
and set aside.
3 Mist a large nonstick wok with
cooking spray, set over a high
heat and fry the tofu for 3-4
minutes, until brown on all sides,
then transfer to a plate.
4 Mist the wok with more
cooking spray, then fry the
mushrooms and spring onion
pieces for 3-4 minutes. Add the
garlic, ginger, lemongrass and
chopped chilli and cook for
another minute. Add the lime
zest and soy, chilli and ginger
dressing and toss together,
then stir through the noodles.
5 Serve the noodles topped with
the tofu, the sliced spring onion
and sliced chilli, with the lime
wedges on the side.
Recipes from Flavours cookbook
available exclusively in Weight
Watchers meetings across the UK and
online at weightwatchersshop.co.uk.
Priced at £7.95.

vegetarianrecipesmag.com 19
Roast Chickpeas & 40g rocket turn everything over and return
Peppers with Warm sea salt and freshly ground to the oven for another 20 minutes.
Chilli Tahini black pepper 3 Meanwhile, make the dressing.
Per batch: 1,593 cals | 89.3g fat Place all the ingredients in a
For the chilli and tahini dressing: saucepan over a low heat. Whisk
2 tbsp tahini to bring it together while it
Ready in 30 mins 4 tbsp sweet chilli sauce gently heats through. I like my
3 tbsp water dressing relatively thick, so three
1 red pepper, deseeded 1 tbsp light olive oil tablespoons of water is usually
and chopped into chunks enough for me, but if you like
1 orange pepper, deseeded To serve: it thinner, add more, another
and chopped into chunks handful of flat-leaf parsley leaves teaspoon at a time.
1 yellow pepper, deseeded handful of dill leaves 4 When the veg is all deliciously
and chopped into chunks chilli flakes squashy with some crispy edges,
2 red onions, peeled, remove from the oven. Allow
chopped into chunks 1 Preheat the oven to 190C/ to cool for a few minutes and
700g jar of chickpeas, 375F/Gas 5. Put the peppers, then stir in the spinach and rocket
drained and rinsed onions, chickpeas and garlic in leaves. Drizzle over some of the
1 garlic bulb, broken into cloves, a roasting dish that you can take dressing and serve the rest on
peeled and lightly bashed straight to the table. Add the the side. Garnish with some fresh
3 tbsp olive oil olive oil, paprika, oregano and herbs and an extra sprinkle of
1 tbsp sweet smoked paprika chilli and some seasoning. chilli flakes.
1 tbsp dried oregano Toss everything together. Recipes taken from Big Salads by
1 tsp chilli flakes 2 Roast in the preheated oven for Kat Mead (Quadrille, £16.99)
100g baby leaf spinach 20 minutes, then remove, Photography: Catherine Frawley

20 vegetarianrecipesmag.com
Pu r e
In celebration of Organic September,
we’ve picked some of the best food
and beauty products made with 100%
natural ingredients

Unlike conventional tampons, the
Natracare range is made from 100%
certified organic cotton. They’re also
biodegradable and contain no rayon,
plastics or dyes.


UK-grown cannabis sativa, organic
grapefruit and wild rosehip oils alleviate
adult blemishes, balance oil levels and
reduce the appearance of scars and fine
lines on skin.


Zao has re-launched its lip polishes with This tasty pasta is not only full of fibre, it’s
£10, evolvebeauty.co.uk
three hot new shades, which are now also a great source of protein and suitable
refillable to reduce plastic waste. What’s for vegans. Grab two packs for £3 at
more, they’re vegan, cruelty-free and Ocado during Organic September!
certified organic.

22 vegetarianrecipesmag.com




£4.99, WAITROSE Firm yet silky, this cheese is handcrafted Biodynamic and Demeter-certified, this
Combining the oil of fresh, hand-picked by third generation farmers at the family naturally sparkling vegan wine is infused
coconuts with natural, organic turmeric, farm in Somerset – which has been with notes of apple, pear and honey for a
this punchy blend is a dream in curries, producing organic Cheddar for more beautifully smooth taste.
stir-fries and marinades. than 25 years.

Aged for a minimum of 10 months to Grab one of these refreshing lattes for a Himalayan salt is added to this high-
bring out its signature rich, savoury notes, great protein boost! The coffee, milk and fibre, sugar-free loaf to enrich its unique
this cheese is guaranteed to deliver on sugar used to create it are farmed without flavours, which include oats, rapeseed oil
flavour every time. artificial fertilisers or chemical pesticides. and pumpkin seeds.
vegetarianrecipesmag.com 23


Fiver Go Further!
Feeding the fam doesn’t have to mean blowing the weekly
budget – here’s how to shop savvy this autumn...

vegetarianrecipesmag.com 25
Super-saver When it comes to supermarket food, always read the fine
print. Some ingredients appear ‘fresh’ but a display food
Dale Pinnock counter can be a piece of ‘supermarket theatre’. Check to

shares his top

see whether goods have been frozen before. Do your maths
and make sure the special offers are worthwhile – buy-one-

tips for smart shopping get-one-free offers and multi-buys are not always as
appealing as they originally seem.
and challenges us all to
halve our weekly bill – 5 TRY THE TASTE TEST
We love our favourite brands, but can you really tell

give them a try and tell

the difference between heavily marketed products and
own-brand equivalents? Not only do some popular brands

us what you think have increased sugar and salt content, but they can also
stretch the purse strings. Buy own-label brands and you can
cut your weekly shopping bill by 50%.

Every time we buy something that’s washed, cut and 6 PLAN, PLAN, PLAN
One of the main ways that you and your family can save
money is by being savvy with your weekly food shop. Follow
ready-prepared, we’re paying for that convenience. Always
check whether it’s cheaper to buy loose ingredients than these steps and you won’t go far wrong:
packaged ones. Try to buy fruit and vegetables at a local Use your weekly meal-planner board. Plan a meal for
market. Pre-grated cheese, pre-chopped veg and any each evening of the week and write it on your board.
‘ready-to-eat’ ingredients all come with a higher price tag. Make a list. Look up the ingredients lists for all the
recipes, and make a list of everything you’ll need.


Face-level shelves are the most appealing to a
consumer, and therefore supermarkets put the more
Think about breakfasts, lunches and snacks. Plan
ahead a week’s worth of breakfasts, lunches and even
snacks and add to your shopping list exactly what you will
expensive produce on them. Choose from the lower or
need. Your aim is to avoid any excuse to buy your meals
higher shelves. Remember: easy-grab height – think twice.
while you’re out and about, because this will really add up
Always look at the supermarket label for the price per unit
and make it harder to save money. Instead, buy the
(e.g. £1 per 100g).
ingredients to make everything you need at home.
Hit the shops! Stick to your shopping list so you only buy
Write it all down – everything. You’ll be able to see
what you’re spending and where you can save. Make sure
exactly what you need. Don’t get tempted by offers, or
anything else that is not on your list.
you take into account top-ups: extra shops, eating out, And remember... to factor into your meal planners when
paying for lunch out, etc. Now, taking this into account, give you will be using leftovers from your batch cooking, so you
yourself a realistic weekly shopping budget and stick to it. make your weekly shop even cheaper!

Now try Dale's low-cost lunches...

Mini Frittatas 1 Preheat the oven to 190C/ Crumble over the feta,
Per serving: 98 cals | 6.9g fat 357F/ Gas 5. again dividing it equally.
2 Sauté the onion in a pan with 5 Bake for 20-25 minutes. To
a little olive oil, along with a good check if they are done, push a
Makes 12 pinch of salt, until it has softened. knife into one of the frittatas. It
Ready in 35 mins Add the spinach and cook long should come out without any
enough for it to wilt. liquid egg on it.
1 red onion, finely chopped 3 Crack the eggs into a bowl
olive oil with some pepper and whisk. The Pitta Pizza
3 handfuls of baby spinach Grease a 12-hole muffin tray with Per serving: 380 cals | 13.6g fat
8 free-range eggs a little butter.
butter, for greasing 4 Divide the onion and spinach
12 cherry tomatoes, halved mixture evenly between the Serves 1
200g feta cheese muffin holes. Place two tomato Ready in 15 mins
salt and pepper, to taste halves in each hole and then top
them up with the whisked egg. handful of baby spinach

26 vegetarianrecipesmag.com

Replace 2-3 tsp tomato purée

& save
1 large wholemeal pitta bread
½ garlic clove, finely chopped
4-5 cherry tomatoes, halved
Average cost of fast food 50g feta cheese
outlet breakfast x 4: £14.40 4 black olives, pitted
Average cost of handful of fresh mint leaves,
mini frittata x 4: £4.90 coarsely torn
Total Family Saving: salt and pepper, to taste
1 Begin by wilting the spinach.
Place it in a pan with about two
tablespoons of boiled water. Place
over high heat so that the water
simmers. Cover and cook for 3-4
minutes – it will wilt very quickly.
2 Remove from the heat, drain any
liquid and leave to cool for a few
moments. Once cool enough to
handle, give it a gentle squeeze to
get rid of any excess water.
3 Preheat the grill. Spread the
tomato purée evenly over the
pitta bread. Add the chopped
garlic, wilted spinach and cherry
tomatoes, then crumble over the
feta. Season with salt and pepper
and top with the olives.
4 Place under the hot grill for about
five minutes or until the cheese
begins to turn golden brown at the
edges. Scatter over the mint leaves
before serving immediately.

Hummus, Beetroot
& Feta Pitta Pocket
Per serving: 405 cals | 19.4g fat

Serves 2
Ready in 35 mins

2 small pre-packed, cooked

beetroot (not the pickled variety)
2 tbsp shop-bought or
home-made hummus
50g feta cheese
1 wholewheat pitta
small handful of mixed
salad leaves

1 Preheat the grill. Then, in a bowl,

roughly mash the beetroot. Add the
hummus and mix the two together.
Crumble in the feta, and mix again.
2 Place the pitta under the grill for
2-3 minutes until warm. This will
help you to carefully cut along one
edge to open the pitta out to make
a pocket.
BOOKSHELF 3 Line one side of the inside of the
Recipes taken from Eat pitta with the salad leaves. Dollop
Shop Save by Dale Pinnock in the hummus, beetroot and feta
(Mitchell Beazley, £14.99). mixture and press down to fill the
Photography: Faith Mason pitta and pack it tightly.

vegetarianrecipesmag.com 27
Looking to tighten the purse strings even further
this month? Lucky for us, Miguel Barclay, aka
The £1 Chef, is back and this time he's making
his money-saving recipes even easier.
Try these frugal feasts tonight...

Veggie Black Bean Chilli Once softened, season with salt 1 leek, cut into 2cm-thick lengths
Per serving: 388 cals | 9.8g fat and pepper, then add the garlic 3 free-range eggs
and red pepper and cook for a olive oil
couple of minutes until the garlic salt and pepper
Makes 1 portion starts to brown.
Ready in 35 mins 2 Add the black beans along 1 Grab a really small pan and
with a splash of the water place the leeks in it, standing them
½ red onion, sliced from the tin, the chilli flakes up like soldiers. Drizzle with a
2 garlic cloves, sliced and the cumin. generous glug of olive oil, season
½ red pepper, sliced 3 Continue to cook for a few with salt and pepper and start
200g black beans minutes, then add the chopped pan-frying over a medium heat.
(from a 400g tin) tomatoes. Season once more After about 10 minutes, turn each
pinch of chilli flakes and simmer for 10 minutes until piece of leek over to cook on the
2 tsp ground cumin slightly reduced, then serve with other side.
200g chopped tomatoes a dollop of crème fraîche. 2 While the leeks continue
(from a 400g tin) cooking, whisk the eggs and
1 tbsp crème fraîche Leek Tatin Quiche season with salt and pepper.
olive oil Per serving: 259 cals | 18.5g fat Preheat the grill.
salt and pepper 3 Pour the eggs over the leeks.
Turn the heat down to low and
1 Pan-fry the onion in a splash Makes 1 portion cook slowly for about 10 minutes
of olive oil over a medium heat. Ready in 35 mins until the egg is almost cooked.
Place the pan under the hot grill
until the top is completely cooked
and golden brown.

Stuffed Conchiglioni Bake

Per serving: 475 cals | 21.6g fat

Makes 1 portion
Ready in 40 mins

100g ricotta
handful of spinach
handful of large conchiglioni
200g passata (from a 400g tin)
1 tsp dried oregano
olive oil
salt and pepper

1 Preheat your oven to

190C/375F/Gas 5.
2 Mix together the ricotta and
spinach in a bowl along with a
pinch of salt and pepper. Stuff the
conchiglioni pasta shells with the
spinach and ricotta filling then
place them in an ovenproof dish
and add the passata, oregano, a
splash of water, a glug of olive oil
and a big pinch of salt and pepper.
3 Bake in the oven for about 30
minutes until the pasta is cooked,
adding a splash more water if it
gets too dry.

28 vegetarianrecipesmag.com

Recipes taken from Super
Easy One Pound Meals by
Miguel Barclay (£16.99,
Headline Home).
Photography: Dan Jones

vegetarianrecipesmag.com 29
If all these
delicious dishes
weren’t enough
to convince
you to shop
savvier this
month, perhaps
these bootstrap
breakfast, lunch
and dinner
recipes from
Jack Monroe
will do the trick...

Fluffy Berry Pancakes

Per serving: 472 cals | 10.6g fat

Serves 2
Ready in 45 mins

2 tsp butter
150g plain flour
1 tsp bicarbonate of soda
1 tbsp granulated sugar
80ml milk
2 medium or large
free-range eggs
100g frozen berries
oil, for greasing
golden syrup or honey, to serve

1 First pop the butter in a

microwave-proof dish and melt
for a few seconds. Set to one side,
and work quickly.
2 Pour the flour, bicarb and
sugar into a bowl and mix well
to combine. Make a well (a big
wide dent) in the middle of the dry
ingredients and pour in the milk
and melted butter. Crack in the
eggs and mix it all together
to make your pancake mix.
3 Now let it rest. This is important,

30 vegetarianrecipesmag.com

and helps create the lightest, will slow your cooking time
fluffiest pancakes. The best down, just tip the water back
place to rest it is in the fridge, as into the mug.
science dictates that cold batter 3 Give it all a good stir and leave
meeting hot oil is the optimum to stand for a minute. Repeat
for an airy, perfect reaction. And, this step twice more, until your
I generally don’t question science pasta is soft and swollen. You may
when cooking, as it knows more need to add a splash more water
than I do. So pop it in the fridge here or there, which is fine – not
and spend half an hour doing all microwaves, nor pasta, are
something else entirely. created equal.
4 When the batter is rested, 4 Add the butter, stir in the
remove it from the fridge, tip in Marmite and grate over the
the berries, and give it a quick stir. cheese. Cook for one more
Grab a frying pan, preferably a minute on full power, stir well
non-stick one, and brush it with and serve.
a little oil. Bring it to a high heat
for a minute to warm the pan
through, but don’t let the oil start
smoking, so watch it. Reduce TIP
the heat to medium, and dollop For a portable version, mix
in some pancake mixture. The together oil, instead of butter,
first one is always the worst – a with the Marmite and finely grated
snack for the hard-working chef hard cheese and pop the paste
is my rule! Cook for one minute into a small container. Separately
and then, using a spatula, gently measure a portion of the pasta
turn it over. Repeat until all of and take both containers with you
the pancake batter is used up, to wherever you’re off to that has
and serve in a stack, hot, with a microwave. Now all you need
something runny and sweet. is to cook the pasta as instructed,
stir in the paste, and voilà.
Mug Marmite
Mac & Cheese
Per serving: 426 cals | 16.4g fat

Serves 2
Ready in 45 mins

75g macaroni or other

short pasta
2 tsp butter
½ tsp Marmite or other
yeast extract
20g hard, strong,
vegetarian cheese

1 Tip the pasta into a mug and

cover with 250ml cold water
(you can also crumble in half
a stock cube – don’t knock it
‘til you’ve tried it). Cover the
mug with clingfilm and pierce it
several times, or balance a small
saucer on top – make sure neither
mug nor saucer have any metal
on, please, the Fire Service are
busy enough.
2 Stand the mug in a bowl or jug
– you’ll see why in a sec. Cook on
full power for two minutes, then
remove the mug. It’s usual for
water to bubble up over the sides
and drench the bottom of your
microwave, so to save cleaning it
up and topping it up again, which

vegetarianrecipesmag.com 31
Aubergine &
Lentil Vindaloo
Per serving: 107 cals | 0.9g fat

Serves 2-4
Ready in 55 mins

1 large aubergine or
2 small ones, diced
50g dried red lentils
3 onions, finely sliced
oil, for frying
4 fat garlic cloves
½ tsp ground cinnamon
1 tsp cumin seeds, or ground ¼
star anise, or 1/8 tsp fennel seeds
a good grind of black pepper, and
then another one
1-2 tsp chilli flakes
2 tbsp tomato purée
2 tbsp vinegar or lemon juice,
fresh or bottled
a fistful of spinach

1 Sprinkle the chopped aubergine

with a generous pinch of salt in a
bowl, then set aside.
2 Thoroughly rinse the lentils and
place them in a pan. Cover them
with water – no salt or the lentils
will take an age to cook – and
bring to the boil. I was initially
tempted to throw them into the
pot to make this a one-pot dinner,
but lentils produce so much
‘scum’ that rises to the top of
the pan, I didn’t want to mar my
beautiful adventure, so doubled
my washing up. When the water
is boiling, reduce to a simmer for
around 12 minutes until soft and
swollen. Drain, rinse well to knock
off the scum, and set aside.
Recipes taken from
3 Meanwhile, toss the onions
Cooking on a Bootstrap
into a large pan with a little oil, by Jack Monroe
and over medium heat soften (Bluebird, £12.99)
the onions for 10 minutes. Add Photography: Mike English
the garlic cloves, peeled, but
whole, and the salted aubergine,
stirring to stop it from sticking well to combine, then add 200ml unctuous sauce. If it is too watery,
and burning. Cook for 15 minutes, water to the pan, and crank up the bring it back to the boil, then
adding more oil if needed. heat to medium-high. It doesn’t reduce the heat and cook a little
4 Add the cinnamon, cumin, star look brilliant right now but trust more. Stir through the spinach a
anise or fennel, and pepper, but me, it gets better. few minutes before serving. And
only half of your chosen quantity 5 Add the reserved lentils, tomato ta-dah, you’re done! It would also
of chilli. It is easy to add to, but purée and vinegar or lemon juice be delicious with simple boiled
rather more difficult to temper and stir well. Bring to the boil, then rice to make it go a little further.
down if you misjudge it, so I put reduce to a simmer and cover,
half the chilli in to cook, and leave stirring slowly and therapeutically
half to garnish. It means guests every now and then. It should take
and dining partners can choose around 30 minutes to meld into
their own heat, too, which is ideal this glossy, orange, spicy goodness,
if everyone is a little different. Stir and the liquid should thicken to an

32 vegetarianrecipesmag.com

7 ways to
These tasty, endlessly flexible dishes are ideal for a zero-waste
dinner. Keep them to hand and you’ll never have to throw
anything away again!

Chop any pre-cooked vegetables
into small pieces. Fry a tortilla in one
tablespoon of olive oil for 30 seconds on
both sides. Sprinkle one half of the tortilla
you have (beetroot, cabbage and
avocado work particularly well),
then add the sweet potato, chickpeas
and carrot ribbons. Finish with a
dollop of hummus and a splash of
Boil 500g of new potatoes,
then drain and season with one
tablespoon of olive oil, the juice and
zest of one lemon, and salt and pepper.

with grated cheese, then top with the olive oil. Cut one broccoli into florets and cook
chopped vegetables. Season with salt, for four minutes with 200g of green
pepper and any dressings you like, then PASTA beans. Stir the broccoli and beans into
fold over the tortilla to enclose the fillings. Cook 200g of your favourite the potatoes, plus any other salad
Brush the top with olive oil, then flip the pasta. Meanwhile, fry one chopped ingredients you wish to include, and
quesadilla and fry until both sides are red onion and two cloves of sliced garlic crumble over 100g of feta. Top with two
crispy. Repeat the process until all the in one tablespoon of olive oil until tablespoons of pine nuts and a handful

2 7
ingredients are used. browned. Add two tins of chopped of chopped dill.
tomatoes, two teaspoons of oregano
SM O OTHIE S and season with salt and pepper. Chop SOUPS
Slice one banana and add to a any pre-cooked vegetables (or Quorn Fry one chopped onion and
blender. Chop any fruit you pieces) you wish and add these to the two chopped carrots in three
wish to include and add this to the tomato sauce. Simmer for 15 minutes, tablespoons of olive oil. Add four
blender, along with two tablespoons of then add the cooked pasta and mix well. crushed garlic cloves, two teaspoons of
Greek yoghurt and one tablespoon of Serve with a sprinkling of vegetarian ground cumin, one teaspoon of curry

honey. Blitz for 30 seconds and serve Parmesan-style cheese. powder and half a teaspoon of dried
immediately. If you prefer a smoother thyme. Pour in one drained tin of diced
consistency, swap the banana for 100ml STIR-FRIES tomatoes, followed by 200g of brown
of milk. You can also stir through 25g of Mix 200ml of soy sauce, one lentils, 900ml of vegetable stock and

porridge oats for an extra nutrient-boost. tablespoon of Sriracha, one 450ml of water. Season with salt, pepper
Illustration by Alice Cleary (aliceclearyillustrated.com)

tablespoon of toasted sesame oil, one and a pinch of chilli flakes, then bring to
BUDDHA BOWLS tablespoon of rice vinegar and two the boil. Reduce to a simmer and cook
Preheat the oven to 200C/180F/ tablespoons of curry powder. Feel free for 30 minutes until the lentils are
Gas 6. Slice one sweet potato into to substitute or omit ingredients for tender. Transfer the soup to a blender
cubes and place in a roasting dish. Drain the sauce where appropriate. Cook and blitz to the desired consistency,
one tin of chickpeas, rinse, then place in 225g of vermicelli noodles and slice then return to the heat and cook for
the dish with the sweet potato. Drizzle 200g of tofu into cubes. Fry the tofu five minutes. Stir in the juice of half a
with olive oil and sprinkle with sea salt, cubes in one tablespoon of vegetable lemon and serve with any leftover
cumin and garlic powder (or any other oil until golden brown, then add the bread or crackers.
spices you have). Mix well, then roast for noodles, sauce and any vegetables
approximately 30 minutes. Meanwhile, you wish (we recommend bean
Making one of these recipes? Tag
cook 170g of quinoa until fluffy and slice sprouts, baby corn and peppers).
your creations with the hashtag
one carrot into ribbons. Assemble a Once cooked, sprinkle with sesame
#veggiereaderrecipe on Instagram
large bowl with any salad ingredients seeds to serve.

vegetarianrecipesmag.com 35

Whether they're in water, milk, oil, snacks or ice cream, we love
coconuts so much that we not only use them in everything, but
we've given them their own day, too. Celebrate World Coconut
Day on 2nd September with these wonderful products...
CO YO Salted Caramel Dairy Free
Koko Dairy Free Original, Coconut Milk Yoghurt Alternative,
£1.50, Ocado £2, Ocado
If you're switching to a plant-based The trend for salted caramel
milk and don't know your almond everything is yet to fade, and our love
alternatives from your oats, this coconut of coconut alternatives is as strong as
milk is a good place to start. It ever, so combine the two and what
doesn't curdle in hot drinks, so tea and have you got? A deliciously creamy,
coffee are still on the menu, and it has dairy-free yoghurt that is utterly
a subtle coconut flavour, so it won't moreish – divine!
overpower your porridge.
Daylesford Organic
Raw Coconut Chips,
Coconut Infusion, £2.05, Ocado
£4.50, cuppanut.com You may start off by buying
You might not think that coconut these coconut chips as
tea is your bag, but these a topping on your raw
infusions from Cuppanut might cheesecake, or to sprinkle
just change your mind. They're atop your porridge, but they
available in three flavours: probably won't make it that
coconut, coconut and cranberry far! These chips are so tasty,
or coconut, turmeric and ginger, we bet you'll end up snacking
plus you'll gain extra eco brownie straight from the pack.
points when using these bags, as
they're biodegradable.
Coconuts Naturally Coconut Caramel
Organic Dairy-Free Ice Cream, £5.29, Ocado
Natures Aid Premium With the good weather rumoured to continue
Liquid Coconut Oil, until October, it might be worth stocking up on a
£7.95, available from few tubs of ice cream. If you're after something
independent health dairy-free and low in sugar, this coconut caramel
food stores vegan ice cream could be going straight to the
This Veggie award- top of your shopping list.
winning oil is perfect
for cooking with, and
is a real game-changer
come meal times. It's
made with premium
Coconut Merchant Desiccated
coconuts, but the
Coconut, £4.99, Ocado
flavour is subtle so it
If you're a fan of making your own bliss
won't overpower your
balls then a bag of desiccated coconut
food. Simply add a
will be a store cupboard essential for you.
dash to your pan and
Once you've blended your energy bites,
you're ready for stir-
simply roll in the coconut for a sweet and
fries, frittatas and even
textural finish.
delicious bakes.

vegetarianrecipesmag.com 37
Toast to the new season with this sensational
spread from Nina Ollson

38 vegetarianrecipesmag.com

8 large Cos (Romaine) Lemongrass and

lettuce leaves Butternut Squash Soup
Per serving: 389 cals | 18.8g fat
For the vegan Caesar dressing:
250ml vegan crème fraîche
2 tbsp pine nuts Serves 4
2 tbsp nutritional yeast Ready in 20 mins
2 tbsp olive oil (plus 1 hr roasting)
1 tbsp lemon juice
2 garlic cloves, peeled 2 butternut squash, halved
1 tsp mustard lengthways and the seeds and
1 tsp drained capers membrane removed
water, to thin the consistency olive oil
BOOKSHELF For the vegetarian 4 shallots, roughly chopped
Recipes taken from Caesar dressing: 2 garlic cloves, crushed
Feasts of Veg by Nina
250ml crème fraîche 400ml vegetable broth
Olsson. (Kyle Books,
1 tbsp pine nuts 400ml coconut milk
£18.99). Photography:
2 tbsp olive oil 2 tbsp puréed lemongrass
Nina Olsson.
1 tbsp lemon juice 1½ tsp gochujang, sriracha or
2 garlic cloves, peeled other red chilli paste, and extra
Best Tomato Salad Ever 1 tsp mustard to taste
Per serving: 239 cals | 23g fat (*Doesn’t include add-ons)
1 tsp drained capers 1 tsp freshly grated ginger
¾ tsp salt
For the basic rawmesan:
Serves 4 2 tbsp nutritional yeast 1 Preheat the oven to 220C/425F/
Ready in 35 mins ½ tsp salt Gas 7. Brush the butternut squash
70g pine nuts or other nuts with oil and sprinkle with salt.
400g quality tomatoes, (walnuts are good) Roast in the middle of the oven,
chopped or sliced 1 garlic clove, minced cut-side up, for one hour.
100ml vinegar or lemon juice 2 Scoop out the flesh and transfer
2 garlic cloves, crushed in ¾ tsp salt For the toppings: the flesh with the shallots and
2 tsp honey or agave syrup grated vegetarian Parmesan-style garlic to a food processor. Blend
100ml extra virgin olive oil cheese or rawmesan (see above) into a smooth purée.
pine nuts 3 Add the purée to a saucepan,
Optional add-ons: capers along with the rest of the soup
1 red onion, minced or red onion, very thinly sliced small ingredients. Bring to a boil and
thinly sliced croutons (I use sourdough) or lower the heat. Allow to simmer
fresh green leaves such as panko breadcrumbs for 2-3 minutes. Taste and adjust
baby spinach or rocket with salt, if needed.
fresh herbs, such as basil 1 Put all the ingredients for the
or parsley dressing of your choice in a Roasted Baby
mozzarella, feta cheese or blender and whizz to your desired Pumpkins Stuffed
vegan cheese consistency. Transfer to a bowl, with Harissa Lentils
cover tightly and refrigerate until Per serving: 489 cals | 25.4g fat
1 Mix the tomato and the marinade ingredients ready to use. It will keep in the
in a bowl, taste and adjust the flavour with salt fridge for 3-4 days.
or your sweetener. 2 If using the chickpeas, heat a Serves 6
2 Leave to marinate for 30 minutes to two large frying pan over a medium- Ready in 45 mins
hours. You can choose to drain the liquid or high heat, add the chickpeas and (plus 1 hr roasting)
keep it in the salad as a dressing. Include any cook, tossing frequently, for about
add-ons if you’d like a fuller salad. five minutes until crispy. Tip onto 3 baby pumpkins or small squashes
a plate and leave to cool. olive oil, for brushing
Mini Caesar Salad Baskets 3 In a bowl, mix the avocado with salt, for sprinkling
Per serving: 298 cals | 26.1g fat the chickpeas, if using, and half
the dressing. If you want to make For the stuffing:
rawmesan, mix the ingredients 200g dried Puy lentils, rinsed
Serves 8 together in a food processor. and drained
Ready in 20 mins 4 Fill the lettuce leaves with the 50g harissa
avocado mixture, then top with 2 tbsp olive oil
250g tinned chickpeas the Parmesan-style cheese or 40g dried white breadcrumbs or
(drained weight), rinsed and drained (optional) rawmesan, pine nuts, capers, panko breadcrumbs
2 avocados, chopped red onion and croutons or panko. 4 shallots, diced

vegetarianrecipesmag.com 39

3 garlic cloves, minced Cauliflower Roast Chai Carrot Cake with

a handful of raisins, Per serving: 324 cals | 25.9g fat Lime and Rose Icing
finely chopped Per serving: 525 cals | 26.2g fat
leaves from 6 thyme sprigs
1 tsp ground cumin Serves 6 (as a side) Serves 6
juice of ½ lemon Ready in 20 mins Ready in 1 hr, 45 mins
salt and freshly ground black (plus 1 hr roasting)
pepper, to taste coconut oil or butter, for greasing
100ml olive oil, plus extra 175g spelt flour
For the zesty tahini cream: if needed ¾ tsp baking powder
3 tbsp tahini 2 garlic cloves, crushed ¾ tsp bicarbonate of soda
50ml olive oil 1 large cauliflower, about 1kg, ¾ tsp salt
1 garlic clove leaves removed & stalk trimmed 1 tsp ground cinnamon
½ tsp salt
4-5 thyme sprigs ½ tsp ground cardamom
1 tsp honey or agave syrup
40g nutritional yeast or ½ tsp ground ginger
2 tbsp lemon juice
Parmesan-style cheese, grated ¼ tsp ground nutmeg
juice of 1 lemon pinch of freshly ground black pepper
To serve:
1 tbsp agave syrup 150g coconut sugar
mint leaves
salt and freshly ground black 130ml olive oil
a handful of nuts, such as toasted
pepper, to taste 50ml agave syrup
pecans, walnuts or almonds
1 tsp vanilla extract
50g feta or goat’s cheese,
For the cashew tahini sauce: 2 medium organic free-range eggs
1 tbsp tahini 120g carrots, finely grated
1 tbsp shoyu soy or tamari
1 Preheat the oven to 190C/375F/
75g pre-soaked cashew For the lime and rose icing:
Gas 5. Halve the pumpkins or
nuts, drained 150g cream cheese or vegan crème fraîche
squashes horizontally. Spoon out
1 tbsp olive oil or white cashew cream
the seeds and membranes, then
brush the pumpkins or squashes 1½ tbsp lemon juice 1 tsp vanilla extract
inside and outside with olive 1 garlic clove, crushed 1 tsp fresh lime juice
oil and sprinkle with salt. Place 1 tsp agave syrup or honey 1½ tbsp agave syrup
the pumpkins or squashes on a ½ tsp salt and more, to taste ½ tbsp rose water (optional), to taste
baking tray (trim them if needed water, to thin water, to thin
to stand stable) and roast for
45 minutes. 1 Preheat the oven to 220C/425F/ To decorate:
2 To prepare the stuffing, bring Gas 7. Mix together half the olive pomegranate seeds
one litre of water to the boil oil and all the garlic in a small rose petals, fresh or dried
in a saucepan. Add the lentils, bowl. Drizzle some over the hazlenuts or pistachio nuts
reduce the heat and simmer cauliflower on a baking tray. Turn
gently for 20–25 minutes until the cauliflower upside down and 1 Preheat the oven to 180C/350F/ Gas 4. Grease a
tender. Drain and rinse in cold lightly drizzle or spray the inside round 20cm cake tin with coconut oil or butter, line
water. Loosen the harissa with with the rest of the garlicky olive the base and sides with baking paper and then grease
the olive oil to make a smooth oil. Insert thyme sprigs into cavities the paper.
sauce. Add to a bowl with of the cauli, then sprinkle with salt 2 Put all the ingredients for the icing in a bowl and
the cooked lentils and all the and pepper. Roast for one hour. whisk together until light and creamy. Cover the bowl
remaining stuffing ingredients 2 When the cauli is roasting, blend and refrigerate until ready to assemble the cake.
and mix together. the cashew tahini sauce together 3 Sift the flour, baking powder, bicarbonate of soda,
3 Divide the lentil stuffing until smooth. Add small amounts salt, spices and pepper into a mixing bowl and mix
between the pumpkin halves and of water until desired consistency. well. In another bowl, whisk together the coconut
roast for a further 20 minutes. 3 Remove from the oven and sugar, olive oil, agave syrup and vanilla extract.
4 Meanwhile, mix together the leave to cool slightly. Meanwhile, Add the eggs one by one (or, if using egg replacer,
ingredients for the tahini cream. mix the remainder of the olive half at a time) while whisking constantly. Pour the
(It can be made a day ahead, oil with the nutritional yeast or oil and egg mixture into the dry mixture and mix
sealed and stored in the fridge Parmesan-style cheese, lemon together, then fold in the grated carrot.
until 20 minutes before serving.) juice and agave syrup in a small 4 Pour the cake batter into the prepared cake tin,
The pumpkins can be prepared bowl. Drizzle over and then rub level the surface, and bake for 45 minutes or until
and stuffed a day before serving. into the roasted cauli. Roast for a a thin skewer inserted into the centre of the cake
Store, covered, in the fridge further five minutes. Transfer the comes out clean. Remove from the oven and leave
and roast for 20 minutes before cauli whole to a serving platter, to cool for 30 minutes in the tin. Turn the cake out
serving. Serve with fresh mint then slice to serve with olive of the tin and place on a serving plate. Spread the
leaves, a few nuts and crumbled oil and salt, or vegetarian or frosting over the top of the cake and sprinkle with
feta cheese and tahini cream. vegan pesto. pomegranate seeds and rose petals and nuts.

40 vegetarianrecipesmag.com
vegetarianrecipesmag.com 41

This month, we’re giving you the chance to win a two-night
break to Austria, with a five-course vegetarian and vegan tasting
menu at the hotel
Perched high in the Austrian Alps, Forsthofalm is
a luxurious, eco-friendly hotel, built entirely from
sustainably-felled wood. Featuring a spectacular Sky
Spa with a heated rooftop pool, it’s the perfect place WORTH
to take in those 360-degree mountain views.
The hotel offers a range of complimentary yoga £1,000+
and fitness classes, as well as guided hikes and social
activities in the local area. After a day of cycling, zip-
lining and mountain climbing, you’ll have definitely
worked up an appetite. When it comes to delicious
and creative veggie cuisine, the dishes at KUKKA are hard to beat.
You can look forward to a lavish five-course vegan and vegetarian
menu, with fresh flavours inspired by nature and infused with alpine
herbs. Forsthofalm is a firm believer in organic produce, and more
than 80% of the ingredients used are sourced from local farmers.

Wine-lovers will rejoice at the huge selection of vegetarian bio- and
orange wines, with an expert sommelier on-hand to assist with the
tasting choice. Or for those with a sweet tooth, the stylish KUKKA bar
has an extensive cocktail menu, so you can toast to a great stay in
the Alps!
Forsthofalm is offering one lucky reader the chance to win this
incredible experience. The prize includes a two-night stay for two
people at the hotel with breakfast, traditional Austrian afternoon tea,
and a delicious five-course dinner each day, plus return airport transfers
for two people. For full terms and conditions, please see online. *
To find out more about Forsthofalm, visit forsthofalm.com/en


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For full terms and conditions head over to vegetarianrecipesmag.com/giveaways

42 vegetarianrecipesmag.com
vegetarianrecipesmag.com 43
Dig the picnic blanket out for the last hoorah this September, and
treat yourself to our favourite cheeses to take autumnal blues away...


If you’re after a rich, deep-flavoured
vegan alternative to classic blue
cheese, try this. Cheezly works well
on crackers for a tasty snack, but you
could also stir it into a broccoli soup to
add thickness and a tangy flavour.


£16 FOR 450G,
Made in the traditional farmhouse
way, this delicious cheese is sure
to be a winner no matter what
accompaniments you choose.
Why not add some to a creamy
lemon and chilli pasta for an easy
meal this autumn?

This award-winning cheese is matured
for a minimum of 10 weeks, allowing
the product to develop the perfect
depth of flavour and creaminess. Its
bold, yellow-orange colour really
marks it out, and would look great on
any cheeseboard. Shepherds Purse
also sells a Yorkshire Blue which is
sweet, buttery and mild. Either choice
is bound to go down a treat!


PERL LAS, £6.25,
‘Perl Las’ means ‘blue pearl’ in Welsh...
and we have to agree that this 4
cheese is pretty dreamy. Made in the
heart of west Wales by a family of
cheesemakers, this gentle, salty
offering is a real delight on a
cheeseboard, with a taste that
grows steadily stronger. Impress at
your next dinner party with this
golden wonder.

Paxton & Whitfield
Walnut Oaties, £3.99,
Paxton & Whitfield Biscuits
for Cheese, £5.25,

44 vegetarianrecipesmag.com
vegetarianrecipesmag.com 45
Nowadays, our baskets are overflowing with all manner of
quinoa, lentils and seeds. But do we give a second thought to
where they're grown? Nina Pullman goes on the quest...

Hodmedod’s supplies and packaged them up with a

over 40 different types of postcard including a recipe and short
British-grown peas, beans, feedback survey. The idea was that if
lentils and quinoa: from people liked the beans they would
pulses eaten in Iron Age send the postcard back, along with
Britain, such as Marrowfat comments on how they cooked them.
or Carlin peas, to native “We realised we’d been growing a
South American grains crop in the UK that people hadn't
such as chia and quinoa. heard of, but when they discovered
A visit to the company’s the beans, they loved them,” says
headquarters and ‘bean Meldrum, who adds that the trio
store’ in Halesworth is like were so encouraged by the responses
an Aladdin’s cave for pulse they decided to launch Hodmedod’s.
nerds. Jars of beautifully- The range is now sold nationally
coloured dried peas and in independent whole food
beans line the shelves retailers, online, and as ingredients
alongside bags of smoked for food manufacturers who
quinoa, green pea flour, supply major supermarkets.
tiny chia seeds, and the “We started with four products
first samples of British- in little boxes: we had the split fava
grown soya. beans, whole beans, Marrowfat peas,
“When we started talking and Carlin peas. People are familiar
to farmers we realised they with the Marrowfat variety as
were already growing a they’re used in fish and chip shops
large amount of vegetable for mushy peas. Carlin peas make a
proteins, but they were good chickpea alternative, or can be

growing it for export, or for used in brownies. They hold their
ew could have predicted animal feed,” says co-founder Josiah shape quite well,” says sales and
just how big the trend for Meldrum. He was amazed to find business development manager,
meat alternatives would British farmers who knew exactly Emma Wilkins.
become. What started out what consumers in North Africa Healthy eating has no doubt played
as the occasional quinoa salad eaten wanted from their fava beans its part in the rising popularity of
by hipsters has turned into a (namely hummus, dahl and roasted pulses and grains, in addition to the
full-blown obsession with grains, snacks), but had never considered influence of chefs such as Ottolenghi,
lentils and other lesser-known pulses. selling to people in the UK. who has helped put North African
But for one Suffolk business, finding, Along with co-founders Nick and Middle Eastern cuisines firmly
growing and eating unusual pulses Saltmarsh and William Hudson, on the map. But while the cooking
and grains has always been more Meldrum bought half a tonne of fava trends might be international, a huge
than a passing interest. beans, originally destined for Sudan, part of the Hodmedod’s story is the

46 vegetarianrecipesmag.com

fact that all of their produce is

Peas and beans are already widely
grown across the UK, as they help to
keep nitrogen in the soil, reducing the
need for fertiliser. “Farmers either
send them for animal feed or for
export, so they go onto the open
market, and they are often growing
them at a loss,” explains Wilkins.
“One of the things we want to do is
work with farmers directly to give
them a fair price.” One such farmer
is Shropshire-based Mark Lea, who
offered to grow organic peas for
Hodmedod’s after coming across
them on Twitter. His organic peas
are harvested dry, meaning they can
be stored until processing, when they
are cleaned, sorted and split by a
grain mill.
Organic quinoa is produced by
Essex farmer and quinoa enthusiast,
Peter Fairs, who had been carefully
selecting sweeter varieties from crops
on his farm for many years. Growing
as a long leafy plant with clusters of
mixed flowers, quinoa is harvested we’re paying a fair price. That’s forgotten tradition that could help
using a conventional combine totally fine and I think that’s reinvigorate rural economies. “I
harvester, fitted with a special head really important.” think we’ve forgotten how diverse
to separate seeds from the plant. It might seem like a novelty – diets were a few hundred years
“Knowing a farmer makes more try making falafels with fava beans, ago,” says Meldrum. “We were
of a difference to people than they instead of imported chickpeas, or eating all sorts of wild and hedgerow
expect,” says Meldrum. “We're quite using green pea flour to make plants; they were just part of our
happy for one of our customers to gluten-free pancakes – but eating diet. The greater the diversity on
contact our quinoa farmer to check British-grown seeds and pulses is a your plate, the better.”

Hodmedod’s has been working to reduce
plastic in its supply chain, choosing a
compostable film for small packs, and
persuading one of its suppliers to
switch to paper sacks. “The reason
we’re keen to make our packaging
compostable rather than
recyclable is because we're
convinced that recycling
rates are abysmally low.
Even where it’s supposedly
happening, it goes for heat
incineration, gets shipped
abroad, or it goes to landfill,”
says co-founder Josiah
Meldrum. “Until something
improves in the forward
lives of these products,
we prefer to look at
compostable materials.”

vegetarianrecipesmag.com 47
48 vegetarianrecipesmag.com
With Bake Off on the horizon, it’s time
to break out the bowls and whisks with
these delicious veggie showstoppers

vegetarianrecipesmag.com 49
Orange in a muffin tin and fill Fig and Ginger Pavlova then set aside to cool.
Marmalade Muffins each case three-quarters Per serving: 191 cals | 5.2g fat 2 Whisk the egg whites
Per serving: 213 cals | 5.6g fat full with the mixture. and cream of tartar until
Ensure the cases are peaks form. Add the caster
evenly filled so you do not Serves 10 sugar a tablespoon at a time,
Serves 12 get mismatched muffins. Ready in 1 hr, 25 mins whisking after each addition,
Ready in 30 mins Sprinkle the wheatgerm (plus cooling) until the mixture becomes
over the top. stiff and glossy.
175g Bonne Maman 4 Bake on a centre 8 fresh figs, quartered 3 Spoon the meringue mixture
Orange Marmalade shelf for about 25-30 2 balls preserved on to a lined baking tray,
250g self-raising flour minutes, then remove stem ginger, chopped then use a spatula to form a
25g bran from the oven and 1 tbsp ginger syrup circle the size of a dinner plate.
1 tbsp caster sugar transfer to a cooling 4 free-range egg whites Ensure the sides are higher than
50g runny honey rack for 10 minutes. ½ tsp cream of tartar the middle. Bake for one hour,
2 tbsp baking powder 5 Serve with creamy 200g golden caster sugar then turn off the oven and leave
½ tsp cinnamon butter or an extra 1 tbsp icing sugar the meringue inside for at least
4 tbsp vegetable oil dollop of marmalade. 1 tbsp vanilla extract three hours.
1 free-range egg Recipe courtesy of 500g Greek yoghurt 4 Carefully fold the icing sugar
125g raisins lovebonnemaman.co.uk and vanilla extract through
125ml orange juice the Greek yoghurt. Spoon the
1 tbsp wheatgerm 1 Preheat the oven to mixture into the centre of the
SWAP IT 140C/120F/Gas 1. Arrange meringue, then decorate with
1 Preheat the oven to Not a fan of the figs on a lined baking the roasted figs and ginger.
190C/170F/Gas 5. honey? Swap tray, scatter over the Chill until you’re ready to serve.
2 Mix all the ingredients, it for maple or chopped ginger and
apart from the wheatgerm, agave syrup drizzle over the syrup. Recipe taken from Bakes Cookbook by
in a bowl until combined. instead! Cover with kitchen foil and Weight Watchers (Seven Publishing,
3 Place 12 muffin cases bake for 20-25 minutes, £7.95). Photography: Ant Duncan.

Coconut, Lime butter, coconut oil, Cauliflower psyllium husks, salt and sugar.
and Kiwiberry crushed biscuits and Multiseed Bread Whisk the aquafaba until it’s
Cheesecake desiccated coconut. Per serving: 452 cals | 15.9g fat fluffy and has tripled in size.
Per serving: 582 cals | 45.4g fat Press the mixture into a 3 Stir the aquafaba and milk
lined and greased 20cm mixture into the flour and mix
Serves 8 cake tin, then refrigerate. Serves 10 until combined, then add the
Ready in 1 hr, 30 mins 3 To make the syrup, Ready in 2 hrs, 30 mins remaining ingredients.
(plus cooling) place the kiwiberries and (plus proving) 4 Tip the dough into a
sugar into a saucepan. greased 1kg cake tin and
For the base: Combine the cornflour 700g Doves Farm brown cover with cling film, then
100g butter, melted with one tablespoon of bread flour leave to rest in a warm
50g coconut oil, melted water to make a smooth 15g salt environment for one hour.
250g digestive biscuits, paste, then add to the pan 200g cauliflower 5 When the dough has risen,
crushed and stir until it comes to a stems, blended bake for two hours. This is
60g desiccated coconut simmer. Once the mixture 20g brown sugar quite a dense loaf so you
has a syrup consistency, 40g linseed may need to use a skewer to
For the kiwi syrup: set aside. 60g sunflower seeds check it is baked all the way
150g BerryWorld 4 For the filling, beat 100g pumpkin seeds through. When you are sure
Kiwiberries, sliced together the cream cheese, 30g poppy seeds it is ready, remove from the
30g caster sugar mascarpone, coconut cream, 14g yeast sachets oven and leave to cool
1 tsp cornflour sugar, egg, the zest of two 400g oat milk before serving.
limes and the juice of half 15g psyllium husks Recipe courtesy of
a lime. Spoon into the cake peardroplondon.com
For the filling: 150g aquafaba
250g cream cheese base and drizzle half the kiwi 20g apple cider vinegar
250g mascarpone cheese syrup over the top. Bake 40g olive oil
100g coconut cream for one hour, then turn 3g dried thyme TREND ALERT!
50g caster sugar the oven off and leave Have you been adding
1 free-range egg the cheesecake inside 1 Preheat the oven to vegetables to your
2 limes –for a further two hours. 180C/160F/Gas 4. bakes? Email us your
5 Top with the remaining 2 Gently warm the oat milk creations and tag
1 Preheat the oven to kiwi syrup to serve. on the hob, then remove #veggiereaderrecipe
180C/160CF/Gas 4. Recipe courtesy of from the heat and add the on Instagram.
2 Mix together the melted berryworld.com yeast. Sieve together the flour,

50 vegetarianrecipesmag.com

Nfizz Wines - Bristol

vegetarianrecipesmag.com 51
52 vegetarianrecipesmag.com

With so many beauty brands

on the market, knowing which
one is the best for you can be tricky.
What if we told you there was a cruelty-
free, vegan range that covered all bases?
The new Superfood Series from Bodhi & Birch
(bodhiandbirch.com) comprises five mixable, multi-
use products to revolutionise your skincare routine.
The collection includes a cleansing oil, exfoliant,
balm, serum and tonic, each of which features
potent superfood ingredients and natural
minerals. The sweetly aromatic blends are rich
in antioxidants and vitamins to nourish your
skin, and come in recyclable bottles —
we can’t wait to try them!

vegetarianrecipesmag.com 53
How to wear
It’s the material beloved by royalty (Meghan Markle is a fan),
but why should us mere mortals invest in it, and how can we
pull it off? Sian Bunney investigates...

meat industry that would otherwise go to

waste, is well and truly over: it’s well-docu-
mented that the price of some animals’
hides can be worth more than their meat.
Environmentally, though, the picture is
more nuanced. Leather production is
notoriously harmful, particularly because
of its tanning stage in which toxic
chemicals such as chromium seep into
nearby wastewater and soil at carcinogenic
levels. However, the eco credentials of
some types of vegan leather are also
troubling. The manufacture of PVC-based
synthetic leather produces dioxins – toxic
particles that enter the food chain at all
levels, as plastic-based synthetics don’t
fully biodegrade. So, when choosing your
vegan leather items, it’s best to pay close
attention to the materials used.
Many ethical companies use a mixture of
fabrics including recycled or biodegradable
elements in their vegan leather, but there
are certain eco-friendly materials which
rival plastic-based alternatives. If you’re
looking for a matte grey, then check out
coolstone leather, made from sewable slate
stone (yes, really) – ideal for bags and belts.

Tree bark leather is a durable, sustainable
option which can be made as thin as real
ejoice, veggies, as you no longer clothing, shoes, accessories, upholstery leather to create a range of clothes, while
need to forgo the textured and more – it’s pretty indistinguishable apple fibres can (amazingly) be made into
matte black or patent shine from the real deal, and is far cheaper, too. authentic-looking leather bags. A favourite
of leather. The rise of vegan Win-win! material at Veggie HQ is the incredibly
alternatives is plain to see up and down The benefits for animals are obvious inventive Pinatex – made from wasted
the high street and online, with retailers when you choose to wear vegan leather. parts of the pineapple bush, this 100%
cottoning on to the need for cruelty-free The days of excusing yourself for wearing eco-friendly crop feels like cowhide leather,
materials. You’ll find vegan leather in leather, thinking that it’s a byproduct of the and is also watertight and durable.

54 vegetarianrecipesmag.com

Wait a sec, we hear you ask, how are you meant to style vegan
leather up? We chatted to Sruti Sethuraman from the blog Love
and Blossoms to ask for her top tips...

“When people ask me why I don’t wear any animal “Since turning vegan and
skin, it’s so that I don’t support the torture of completely shunning leather I have
innocent animals. The manufacture of leather come to realise a bag or jacket
directly supports the meat industry, and the way that doesn’t define me or my style – it’s
animals, such as cows, are treated in countries like beautiful regardless of whether or
Bangladesh and China is horrific. I ask myself if this not I wear authentic materials.
is worth an expensive leather handbag or jacket? What really matters to me is
compassion, and my lifestyle
reflects that perfectly. I hope to
inspire others to try vegan leather
LOOK “I’ve chosen to showcase my

1 vegan leather biker jacket. In the

first look, I teamed it with a T-shirt
dress and ankle boots – it’s a simple
and sophisticated option, and the
pop of colour really complements
the black jacket. For my second
look, I chose an all-white outfit. I
love loose-fit trousers, which
look especially classy with a simple,
full-sleeve white top. The vegan
jacket gives a bit of an edge to an
otherwise elegant look.”

Sruti blogs at
fashion. Follow her on
Instagram at @l.o.v.e_


Vegetarian Shoes Emily Verona Unisex Vegan Business

Boot in Black, £79.95, Bag, £145, noah-shop.com
vegetarian-shoes.co.uk Handmade in Italy, this
These pull-on Chelsea boots elegant bag is ideal for storing
are made from super-soft, documents, tablets and laptops.
comfortable fake suede With easy-to-zip openings and
leather, and are lined with a large outer compartment
breathable fake suede, too. with magnetic clasp, the
With a chunky, bold heel, bag is available in a range
these would be perfect for of colours: cognac, black,
emulating Sruti’s first look! ochre, blue and red.

vegetarianrecipesmag.com 55


It’s Organic September! Whether you’re considering signing up for a
local veg box or switching to organic beauty, the market is booming.
Here’s why I choose organic...
Better for You and it can absorb some of what we put on it. at least 1.3 millions tonnes of carbon would
I remember reading a few years ago that There has been a significant rise in organic be taken up by the soil each year. which is
government testing in 2015 found pesticide beauty in recent years, as more people are keen the equivalent of taking nearly one million
residues in 43% of British food, many with to know what’s in their beauty products and cars off the road.
more than one pesticide. Yikes! Personally, want to avoid harmful ingredients. Some folks like to argue that farming
I’m not down with eating a cocktail of synthetic organically couldn’t feed the world, but
pesticides three times a day, every day, for the Better for the Planet we currently produce food with a third of
rest of my life, no matter how low or ‘safe’ the I don’t want to alarm you but… there is a soil it going to waste.
amount is considered to be. Around 40 crisis happening right under our noses – or
pesticides which were once promised ‘safe’ feet, even. Experts believe we have about 60 Better for Animals
have since been banned or withdrawn from years worth of topsoil left, and that’s largely Who doesn’t love spotting wildlife on a
use in the past decade. Organic farming uses thanks to poor industrial farming methods country walk? Sadly, more than half of
far fewer pesticides – only 20 are permitted that deplete soils instead of regenerating Britain’s wildlife species have declined
under extremely restricted circumstances them. Organic farming, on the other hand, since 1970, including a 75% drop in UK
and all are naturally-derived, unlike non- builds healthy soil, and it doesn’t rely on butterfly species in the past 10 years. Eight
organic farming which can routinely use synthetic or petroleum-based pesticides and bumblebee species are threatened, with
almost 300 pesticides. fertilisers, which means there is more life in two already extinct! Intensive farming
Food grown organically is also nutritionally the soil and wildlife can thrive! Hooray! practices have been identified as the
different. In 2014, researchers at Newcastle Both biodiversity and crop rotations, which primary drivers of these declines, thanks
University found that organically-grown crops, are essential as part of an organic system, to their monocrops and heavy use of
such as fruit and veg, are up to 60% higher in a can help minimise pests and diseases as pesticides; especially neonicotinoid
number of key antioxidants than non-organic well as build soil fertility. insecticides, which scientific evidence
crops, and on average, organic food contains Soil could also be our biggest secret suggests play a key role in the decline
higher levels of some vitamins and essential weapon when it comes to fighting climate of honeybees and other pollinators.
minerals. Organic standards also prohibit change! Not only does organic farming Organic farms, thanks to fewer
harmful additives such as hydrogenated fat, create a healthy living soil that is more pesticides and greater biodiversity, are
monosodium glutamate and artificial resistant to droughts and floods, it is also havens for wildlife such as bees, birds and
flavourings and colourings. a major store of carbon, containing three butterflies. On average, plant, insect and
But, it’s not just about what goes into our times as much carbon as the atmosphere bird life is 50% more abundant on organic
bodies that matters. What about what we put and five times as much as forests. If we farms, as well as being home to 30% more
on our bodies? Our skin is our largest organ converted all UK farms to organic ones, species on average.

Follow Kate on Instagram @katearnell

vegetarianrecipesmag.com 57
Everyday Tank Veggielicious,
£55, wellicious.com
Wellicious is a really lovely ethical brand and
I adore this 100% organic cotton vest. I like
clothing that has a positive message, and this
will be ideal to wear to my yoga classes.

Sadie Frost's
Nagnata Strap Back Crop Top,
£92.99, nagnata.com
I'm a huge fan of the interesting

back detail on this organic cotton
sports bra. Plus, it's great to
add a pop of colour to your
gym ensemble.

Veggie columnist Sadie, shares her laid back
edit for an easygoing autumn (and she's
already got Christmas on her mind)...

I've found that brands such as Rose & Willard and Kowtow
are leading the marketplace right now; they offer garments
with funky shapes and great silhouettes. I'm also loving brands
such as Wellicious, Asquith and Nagnata, which have perfect
leisurewear for the gym or a yoga class. I like how flattering
their clothes are, and Nagnata have really fun, brightly-coloured
bra tops (see above) which I'm a huge fan of!

58 vegetarianrecipesmag.com

The White Briefs White Cherry Fine

Rib Tank, £42, reve-en-vert.com
I love the plain simplicity of a white vest
and briefs – it makes me feel quite
S ADIE LOVES: Parisian and sexy!

Want to treat yourself this

month? The Stella McCartney
Black Sneak-Elyse trainers
(£565, stellamccartney.com)
will add a modern twist to any
outfit. They look super-comfy,
plus with a platform heel,
they'll give me some added
height – bonus!

Asquith Jumpsuit, Black,

£89, asquithlondon.com
I love Asquith's Pebble jumpsuit;
it's so easy-to-wear, yet ultra-chic.
The all-in-one is another gem for
my yoga classes and is easy to
layer up in the winter. This
long-sleeved version is brand
new for AW18.

Edge of Ember Angled

Agate Gold Cuff, £95,
Edge of Ember Initial This cuff is so sophisticated
Necklace, £95, and simple – it
edgeofember.com would look gorgeous with a
This would make such a simple black dress.
lovely present: it's ethical, I especially love the colour
personal and not too of the gem stone. I'm already
expensive – the perfect eyeing this bracelet up as
gift for a family member a Christmas gift for one
or close friend. of my sisters.

vegetarianrecipesmag.com 59

You don’t need to spend a fortune on you favourite products if
you’re in need of a beauty fix this month – try these gorgeous
DIY recipes for a spot of cruelty-free pampering...

vegetarianrecipesmag.com 61
Body Lotion Cupcakes coconut oil, stirring well. Remove
from the heat and stir in the
Makes 3-4 large bars essential oils. Pour the mixture R E MOV E R
into your chosen moulds. Pure lemongrass essential oil is
30g grated beeswax 3 Wait patiently for them to harden a good low-tox nail polish
65g cocoa butter – this will take about one hour at remover. Place 1-2 drops on
125ml coconut oil (refined room temperature, or you could each nail, leave for one minute,
for no coconut scent) hurry things along in the fridge. then rub off with a little bit of
25 drops essential oils of elbow grease.
your choice (e.g. rosemary, Delicious Nail When buying a nail polish
vetiver and jasmine, or a Treatment remover, go for the best of a
woody or floral combo) for Strengthening bad bunch and avoid the
and Growth acetone. This clear, harsh-smell-
You’ll also need some silicone ing and highly flammable liquid
moulds in your preferred shape Makes 1 treatment is a solvent, capable of disinte-
or paper cupcake liners. grating even plastic. This
“All I’m going to say here is explains why it works so quickly
you must try this.” at breaking apart and removing
1 Melt the beeswax over a
low heat in a bain-marie or your nail polish, right? The key
80ml olive oil active ingredient in non-acetone
double boiler (a heatproof
1 tbsp lemon juice removers is usually ethyl acetate.
bowl over a saucepan of
1 tbsp honey Made from ethanol and acetic
boiling water). Once the
1 tsp sea salt acid, ethyl acetate is
wax is melted, still over
3 drops myrrh essential oil or a colourless and flammable
the heat, melt in the
tea-tree oil (see note) solvent. It’s not ideal, but if it’s
cocoa butter.
2 Once the cocoa once in a while, if your nails are
1 Mix all the ingredients together. going to be ‘your thing’, it’s a
butter is melted,
Soak your nails for 10 minutes. step up from acetone.
melt in the
Wash with soap and dry.

Tea-tree oil
will give the
treatment a little
antibacterial and
antiviral boost,
if you feel you
need it.

62 vegetarianrecipesmag.com



When working with
beeswax, keep a designated
DIY toolset just for recipes that
include it, as it’s a nightmare to
remove completely from utensils and
bowls, and can clog up sinks easily.
Keep a spoon, a stainless steel bowl
for your double boiler/bain-marie,
and a grater in a bag with your
block of beeswax, and you
Amanda Cook’s Hot won‘t need to clean them
Cloth Cleanser after use.

Makes about 80ml

“My friend Amanda, a DIY talent, taught

me this, and I’m thoroughly addicted.
Each jar of cleanser should last for a
year – if you don’t use it all up first!”

25g castor oil

25g olive oil
30g cocoa butter, or shea butter
for those with clogged pores
20g beeswax
7 drops rosemary essential oil
7 drops eucalyptus essential oil
6 drops lavender essential oil

1 Weigh the castor oil, olive oil, cocoa

butter and beeswax in a heatproof
bowl. In a bain-marie or double boiler
(the heatproof bowl over a saucepan
of boiling water), stir until the beeswax
and cocoa butter are melted.
2 Remove from the heat and stir in the
oils. Pour into jars and allow to cool,
then close with a lid, and label with the
product name, ingredients and date.
3 To use, scoop out some cleanser
with a fingertip. Rub it between your
fingers and then onto your face to
melt. Massage it into your skin with
circular motions. You might want
to massage it in for two minutes,
concentrating on those areas that need
deep cleansing (nose, forehead and
chin). Run the tap until the water is hot
to the hand, and wet your washcloth
thoroughly. Wring out the washcloth,
and place the hot cloth over your face
for a couple of minutes. If it cools off,
just rinse again in hot water and put Recipes extracted from
back on your face. Gently wipe off the Low Tox Life by Alexx
cleanser with the hot washcloth. Stuart (Murdoch Books,
4 Finish with a splash of cool water. All £14.99) Photography:
clean and totally self-loved. Rob Palmer.

vegetarianrecipesmag.com 63


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This month, you could get your hands on an organic body bundle
and a top of the range soup maker...

This month, FAIR SQUARED is offering five lucky
readers the chance to win an organic, head-to-toe
body care pamper package worth £100! The prize
includes the Coconut Shower Gel, Lime Body Lotion,
Almond Hand Cream, Apricot Shampoo, Shea Lip
Balm, Cocoa Massage Candle, Coconut Body Scrub,
Vanilla Body Butter, Facial Cream and a Lime Lip
Balm. Each of the products in this
natural range carries the Fairtrade
seal and is approved by the
Vegan Society. Discover the WORTH
full collection at
fair-squared.co.uk £500

Healthy eating is a breeze with the Salter
Soup Maker. Featuring three easy-to-use
settings, you can create smooth or chunky
soups and smoothies – providing a hassle-
free way to get your five-a-day. Simply
prepare your ingredients, pop them in and
leave the Soup Maker to work its magic. The
stainless steel jug ensures that the product
is stylish as well as practical, and there’s
even a clever auto-clean function, which
is ideal for busy homes.
Salter is giving away five
Soup Makers this month,
so don’t miss out! Find
similar products at


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vegetarianrecipesmag.com 65
A N E C O - F R I E N D LY E X P E R I E N C E W I T H R E G A L S U R R O U N D I N G S


The legalisation of cannabis This liquid gold is produced
has long been a sticking from the fruit kernels of the
point across the political East African Marula tree,
spectrum, but one thing isn’t and was originally used by
up for debate: the benefits the women of Namibia’s
of cannabis-derived beauty Ovambo tribe for its haircare
products. Don’t worry, they and skincare benefits. Packed
won’t get you high – instead, with vitamins C and E, the oil
the anti-inflammatory, helps to replenish skin cells
calming properties of this and improves hair condition.
oil will leave you reaping For the ultimate luxe feel, you
the rewards of soothed,
plumped skin.
Can’t keep up with the latest beauty can’t go wrong with 100%
cold-pressed virgin marula oil
buzzwords? No fear – Veggie is here from skincare brand
The Ordinary.
SEAWEED with the pick of the bunch!
We all know about the superfood status KALE
of seaweed, but it also has superstar This popular leafy green isn’t going
potential for your skin. Packed with anywhere – and if you haven’t started
vitamins and minerals, seaweed not only feeding your face with this nutrient
cleanses the skin, but helps to improve its powerhouse, then now’s the time. Kale
suppleness and elasticity, too. VOYA serum is a great addition to your beauty
luxury seaweed products are firm routine, helping to deliver essential
favourites of celebs such as Melissa vitamins to deeper layers of your skin.
Hemsley, but there are also plenty of A favourite at Veggie HQ is Tropic
high street options – look out for The Skincare’s Super Greens Serum – deputy
Body Shop’s best-selling Seaweed Skin editor, Sian finds that this helps to
Care range. accelerate cell repair overnight, revealing
silky smooth skin in the morning.
This natural ingredient has created a KUKUI NUT OIL
bit of excitement recently, with beauty See you later, argan oil – there’s a new
bloggers raving about the benefits of haircare hero in town. Kukui oil has been
drinking wheatgrass juice for healthier one of Hawaii’s best-kept secrets: it’s ideal
skin. But, there’s no reason to pretend for damaged hair that’s had too much
you like the taste, as you’ll also find this exposure to the elements; the amino acids
ingredient in natural skincare, with brands and essential fatty acids easily penetrate
such as Lush using wheatgrass for its the hair shaft and leave hair looking healthy
moisturising qualities. and moisturised. The oil is also appearing
in new skincare products, due to its
hydrating properties.
Once associated with the hippy
movement of the Sixties, the fragrance SAFFRON
of patchouli is coming back around. Its This vibrant spice adds depth of flavour to
earthy, heady fragrance cuts through many dishes, but did you know it also has
the overly-formulated blends of many a variety of benefits for your skin? Since
modern-day scents – try ‘Karma’ Elizabethan times, saffron has been used
perfume by Lush to give it a go. in homemade facemasks to tone, firm
Patchouli essential oil is also popular and moisturise skin – it was traditionally
in Asia as a treatment for dermatitis, steeped in milk before being applied. Why
acne and dandruff. We’re not sure about not give this an upgrade? Add some fronds
its purported aphrodisiac qualities, mind... to a base of honey for a luxurious mask.

vegetarianrecipesmag.com 67
For special
care down

68 vegetarianrecipesmag.com
1 2

Bodhi & Birch Super25

Botanical Serum, £75, Axiology Lipstick in 'Infinite',
bodhiandbirch.com £25, axiologybeauty.com
This botanical fusion of The rich, mulberry stain of
25 seed, fruit, nut and berry the 'Infinite' shade
oils is combined with Co- from Axiology
Enzyme Q10 and vitamin E to create a is a delight – with a dark violet
repairing elixir. Just a few drops will give base and hints of black and
you a radiant glow, with firmer, softer and brown, this is the ideal

smoother skin ready to face the hue for all skin tones.
day ahead. Sophisticated and versatile,
the lipstick is perfect when
paired with a cocktail dress or
a cool, understated suit.

Veggies, you're in for a treat! We've
cherry-picked the best cruelty-free

products this season – you're welcome!

Previse BodyMist Skin
Nourishing Body Oil,
£21, Harvey Nichols
If you're on the lookout
Barry M 'In the Buff' Eyeshadow
for a hydrating, nourishing
Palette, £6.49, barrym.com
body oil, Previse has you
Unlock the vegan 'In the Buff' palette
covered. The vitamin-E-
this season and discover the treasure
enriched BodyMist contains
of 10 matte and shimmering
eco-certified sunflower oil and botanical
shades; all ideal for autumn.
oil extracts that provide non-greasy

Whether you're a fan of smoky evening looks or
moisture. Simply apply the mist to wet or
muted, earthy blends for the daytime, this neutral collection is
dry skin for a radiant glow – deputy editor,
sure to become one of your favourites.
Sian, likes to keep her body mists in the

fridge for an ultra-refreshing hit!
Sister & Co. Skin Food Coconut
Sugar Scrub Matcha and Baobab,
£24, sisterandcoskinfood.co.uk
Brush up for the new season with this densely-
textured vegan scrub from Sister & Co. The star
ingredient is ceremonial-grade organic Japanese
matcha green tea – an antioxidant powerhouse that
fights free radicals. Combined with raw organic coconut sugar and

pink Himalayan salt, the mixture delivers minerals and nutrients while
sloughing away dead skin cells. No need to worry about drying your skin
out, though, as baobab oil replenishes moisture levels. Aurelia
All Naturals Skin Restoring & Polish
& Firming Body Balm, Miracle Balm,
£15, allnaturals.com £57, aureliaskincare.com
This fast-absorbing formula contains Transform any dull, lacklustre complexion
natural, organic plant oils packed with this brightening balm from Aurelia.
with antioxidants, vitamins A and The double-action exfoliation mask is a
E, squalene and a host of minerals revelation: with natural rice refining beads,
to nourish the skin's appearance. The carefully- the mask easily dislodges dry skin cells
selected blend of herbal extracts provides intense while emulsifying on contact with water,
moisture and helps improve blood circulation to turning into a milky fluid which easily rinses
get you ready for the colder months. off, revealing soft and glowing skin.

vegetarianrecipesmag.com 69
Thinking of updating your cruelty-free
cosmetics? These are the products you
actually need, according to celebrity
Follow Justine make-up artist, Justine Jenkins...

on Instagram at

Pai Camellia and Rose Gentle

Hydrating Cleanser, £30, paiskincare.com
Great for those of us who don’t want a
separate eye make-up remover, this cleanser
melts and removes all make-up in one go. The
dual-sided cloth that comes with it caters for
all skin types; even the most sensitive.

Isun Ormus Myst, £39,

The only way I can describe this product
is, ‘miracle in a bottle’. Yes, it refreshes and
tightens pores, like a great toner should,
but it’s much more than that. Infused with
botanical oils of rose, jasmine and sacred
frankincense, this mist contains quartz
embedded in high altitude water. The combination of
these high-quality ingredients does something magical.
A spritz over the skin and a deep breath, and you feel
revitalised, calm and grounded. Just wow!

Green People Damask Rose Moisturiser,
£20, greenpeople.co.uk
This special edition range has been created to celebrate
this iconic brand’s 20-year anniversary. It’s best for normal
to dry skin, but what I love about this cream is that it
eliminates any feeling of tightness on the skin, leaving
it looking and feeling plump, fresh and nourished.

70 vegetarianrecipesmag.com

Inika Certified Organic Pure

Primer and Mineral Liquid
Foundation , £33 each,
This primer is one of my
all-time favourites and I use RMS Living
it under any foundation, but it works Luminizer, £36,
seamlessly and beautifully with Inika’s cultbeauty.co.uk
liquid foundation. The combination This product goes
of these two products gives skin a everywhere with me. A
luminous ‘lit from within’ quality, cream luminizer with a beautiful balm texture, it has
and a dusting of Inika’s Powder just the right amount of sheen without looking too
Foundation over the top increases reflective in the hot summer sun. Placed in specific
the coverage, and takes you from areas like the inner corners of the eye, cheekbones,
day to night. tip of the nose and cupid’s bow, you will look fresh
and glowing. The brand has also released a pencil

formulation for precision highlighting. Tip: it’s great to
transform the skin on those hangover days!

Burt’s Bees
Lipsticks, £9.99,

Burt’s Bees has
some amazing
Ecotools brushes, from £5, ecotools.com natural and cruelty-free lip
A good set of tools is essential for great make-up colour products, and the
application. You don’t have to spend a fortune to get glossy lipsticks are no
decent brushes; Ecotools has a fabulous range of exception. Great, wearable
great-priced vegan brushes, which I have in my own pro colours that bridge the gap
kit. My particular favourites are the Complexion Buffer perfectly between a gloss
Brush which I use to apply liquid foundation, and the Full and a lipstick. It’s also
Powder Brush. lovely dabbed on the

apples of the cheeks.

Tata Harper Volumising

Lip and Cheek Tint in
‘Very Charming’, £34,
Tata Harper is one of
my favourite Leaping
Bunny certified cruelty-
free skincare brands, but they also offer
a range of cosmetics. I’m a big fan of multi-
tasking products, and this lip and cheek tint is the perfect

shade to give that healthy, fresh look we all want.

Lily Lolo Brow Pencil, £8, lilylolo.co,uk Hourglass Caution
Looking after your brows can make a big difference to your make- Vegan Mascara, £25, cultbeauty.co.uk
up. Even if you are a fan of the ‘no make-up’ look, be sure not to This is the newest mascara offering from
forget your brows. Brushing them through and filling in gaps really wonder brand Hourglass, and I’m seriously
frames the face. Lily Lolo’s brow pencil has a coloured pencil on impressed. If, like me, you have zero lashes,
one end, and a handy highlighter on the other. Gently fill in any then this is the mascara for you. You don’t
gaps using the coloured pencil and pat the highlighter gently onto even need to curl your lashes, two coats
the brow bone to lift the eye and create more brow definition. and they’ll be transformed from invisible to
vegetarianrecipesmag.com 71
Shoes handcrafted by traditional Italian shoemakers

Get 20% off your purchase with code Veggie18-08

Shipping Worldwide

72 vegetarianrecipesmag.com
Bea u t y
s I
Law y
Li v e B

The Beauty Bible co-author, co-founder of Green &

Black’s and all-round beauty queen, Jo Fairley suggests
her top buys and ideas for everyday wellbeing...

I KEEP MY MORNINGS MY BATHROOM SHELF IS when for various reasons you never left
INCREDIBLY SIMPLE... STOCKED TO THE MAX... your desk. It leaves the weekend to add
I wash my face, and apply a new Oh, I have so many things on my in a couple of good yomps and reach
L’Occitane serum I’m previewing (top bathroom shelf! It’s like one of those that target.
secret!), and a generous amount of This penny arcades with everything
Works In Transit Skin Defence SPF45, threatening to cascade floor-wards at ORGANIC FOOD IS THE
right down to bra-level! It’s so important any moment. I try things on my arms BASIS FOR WHAT I EAT...
to protect the décolletage. I tend not to and body rather than my face, even I’d rather invest in what’s put in my body
chop and change products that much: when they’re designed for faces – than clothes that go on it – but to be
at Beauty Bible, we’ve had over 28,000 that’s part of the process of elimination honest, being almost entirely vegetarian,
women testing products for us over the for me. If I like it on my arm, I might and growing some food ourselves, our
past 22 years – so I prefer to hear what try something on my face. I am a food bills are very modest.
they have to say about new products sucker, though, for any kind of body
(everything goes to a team of 10), scrub – ESPA; Natural Spa Factory’s IT’S GOOD TO
rather than confuse my skin too much. Yuzu, Pink Beets and Watermelon KEEP YOURSELF BUSY...
Body Scrub; and bath oils (pretty much Every day that I get a chance, from
MY EVENING ROUTINE anything from Bamford, Aromatherapy May to late October, I swim in the
ISN’T MUCH MORE Associates and This Works). And I sea – which is at the end of my road.
COMPLICATED, EITHER... do love a face mask… the This Works I do at least one, preferably two yoga
At night I use a new cleanser from Evening Detox Mask is a real favourite classes a week, and a Pilates class. I
Wildsmith, alternated with good old at the moment. have an incredibly busy life and people
Liz Earle Cleanse & Polish, and a Klorane sometimes say, ‘how do you have time
make-up remover for the eyes (a bit of I STAY HEALTHY AND to do all that?’ – to which the answer is:
a beauty classic). Then it’s the same GLOWING BY WALKING I don’t watch TV!. And, I don’t have time
serum that I use in the mornings, and 70,000 STEPS A WEEK... not to do these activities, because it’s
the L’Occitane Divine Harmony I often do more than this, but I find that almost like they magically give me that
moisturiser – sometimes with a drop setting a weekly target works better time back – and more – in increased
or two of Balance Me Radiant Tanning than enforcing a 10,000 steps-a-day clarity and energy during the rest of
Drops if I’m looking pasty. target – it’s easy to beat yourself up my day.

vegetarianrecipesmag.com 77
BESTonTEST Melt away any ethical beauty dilemmas with these
natural, vegan facial moisturisers...


SIAN: With a formula that’s free from SIAN: I was pretty sceptical of this moisturiser,
parabens and sulphates, I had high hopes for SIAN: This velvety moisturiser is packed due to it being bright green, but I was surprised
this moisturiser... and I’m pleased to report with organic floral and fruit extracts such as to find how easily this fast-absorbing formula
that they were totally justified. I applied a chamomile, golden jojoba, rosehip and sank into my skin. It left a dewy, slightly oily
couple of pumps of this to my face before peach kernel to keep skin soft. With a mild finish, which really suited my skin as my face
putting on my make-up, and was amazed at scent, this cream sank into my skin easily, has a tendency to dry out. It was a fantastic base
how quickly the rich, velvety formula melted and provided a decent base to my make-up. for a few touches of foundation, and my glowy
into my skin. Its fragrance is a delight, too. complexion was even noticed at work. A word of
HOLLY: Never judge a product by its
warning, though – this cream is whiffy.
HOLLY: One thing I’ve noticed over the past packaging or you could miss this cruelty-free
decade is how much my skin and complexion gem. It might look unassuming, but this HOLLY: Like Sian, I had my initial doubts about
has changed, and products I would swear by moisturiser means business: packed with this moisturiser, as it makes some bold claims to
in my twenties just don’t cut the mustard rosehip, jojoba, peach kernel and organic smooth, calm and hydrate the skin, as well as
now. Moisturisers are one such product, shea butter, it smells sweet and is absorbed containing the widely talked-about CBD oil. My
and I normally opt for a rich, luxurious easily by the skin. advice would be, don’t be put off by the colour
cream, which is why I’ve been using this and smell of this cream – although the aroma is
Sukin one daily. The vegan-friendly LAVERA HYDRO EFFECT quite strong. However, the effects speak for
moisturiser melts into your skin with DAY CREAM, £21.95, themselves; my skin felt super-soft after use
ease, so you don’t have to worry about LAVERAUK.CO.UK and my complexion noticeably clearer.
greasy residue.
SIAN: The first thing that struck me
when using this moisturiser is the strong,
sour apple smell – intriguing, given that
apple is nowhere in the ingredients list!
This didn’t deter me, though, and the SIAN: I went in a bit too enthusiastically with
SIAN: I’m a big fan of Evolve, as each cream melted into my skin. I like that this this product, as quite a lot of formula comes out
product is handmade, with the artisan’s moisturiser has an anti-pollution with each pump, so I ended up with a lot of
name printed on each minimalist container. complex; it’s a great choice for a moisturiser to rub in! However, the cream melted
This moisturiser didn’t disappoint – its thick weekday base. into my skin really easily and kept it hydrated all
formula easily absorbed into my skin, and it morning. There’s no harsh smell and the
HOLLY: I’m surprised that none of the
had a very mild aroma which suited this moisturiser didn’t feel cloying.
moisturisers tested have an SPF included,
understated product. I appreciated the fact
which, during this hot summer, would have HOLLY: I’m not usually a fan of light, day
that this was in a pot, so you can reach every
been appreciated, but it’s not just harmful moisturisers, as I find they don’t hydrate my skin
last bit of cream.
rays that we need to worry about – as much as it needs, but this organic, alcohol-free
HOLLY: If you’re trying to live your best environmental factors can wreak havoc with formula from Green People really surprised me.
plastic-free life, then opt for a glass pot like our skin, too. Luckily, the Lavera cream has The prebiotics help to balance the skin’s natural
this one from Evolve. And, the contents an anti-pollution complex, so at least I could flora and the willow bark extract is a wonder
inside are even better! The thick, nourishing rest assured that my face was being ingredient if you suffer from the odd adult acne
cream is packed with organic argan oil and protected from city smog and flare-up. I’ll be keeping this one for when my skin
natural hyaluronic acid to soothe tired skin. exhaust emissions. is feeling hormonally temperamental!

HO LLY, EDITOR Unsure which ethical SI AN, DE P U T Y E DI TOR
I normally opt for a rich, luxurious cream, and beauty brands to go for? Scent is key when it comes to
I’m happy to report that all of these moisturisers The Veggie team are on moisturisers, but I can’t deny that the
melted into my skin with ease. hand, reporting for duty pungent formulas were effective.

74 vegetarianrecipesmag.com







vegetarianrecipesmag.com 75
A N E C O - F R I E N D LY E X P E R I E N C E W I T H R E G A L S U R R O U N D I N G S

Situated opposite the royal

residence, Rubens at the Palace
(rubenshotel.com) is one of London’s
most prestigious hotels – so when we heard
it was launching a ‘Go Green’ experience, we
simply had to investigate. The package encourages
guests of the hotel to make their stay healthier and
more environmentally-friendly, offering an outdoor
exercise session and a delicious vegan afternoon
tea. Enjoy wild mushroom and avocado sandwiches,
traditional scones with vegan butter, and the crowning
glory – Rubens’ signature chocolate cake. Guests can
also learn about the hotel’s striking Living Wall: a
350-square-metre structure consisting of 10,000
herbaceous plants, which provides a wildlife
habitat, improves air quality and acts as
natural insulation for the building.
Sign us up!

vegetarianrecipesmag.com 77
The good
life is... a huge
veggie feast
cooked on
a campfire,
looking after
our planet
and being in
great company

Musician, radio broadcaster,

author and founder of
The Good Life Experience,
Cerys Matthews is celebrating
five years of her passion project,
reconnecting families, food
and nature

I came up with the idea for the Good There's free archery, axe throwing,
Life Experience because I wanted a abseiling, cookery lessons and Welsh
festival that added the element of lessons, plus bush craft, fire walking,
nature (in addition to the usual DJs, slack lining, lake swimming and tree
bands, books, and food) to serve children climbing, and the list goes on.
(like mine) who are growing up knowing
In my opinion, the 'good life' is one
everything about the floss and nothing
where there is balance between
about moss.
feeding the mind and working the
The Good Life Experience is different body: having a great bottle of wine;
to other festivals because of the hearing a great author read; dancing to
element of reconnection with the Trevor Nelson or Norman Jay MBE; a
landscape and physical activities – huge feast cooked by internationally-
we also offer as many 'free for all children' renowned chefs on a campfire; loving
events as we can, so it's a great deal. this planet and being in great company.

78 vegetarianrecipesmag.com

I've always loved the outdoors! I've never

been bothered by having to look, dress or
present myself in any other way. My hero
was Pippi Longstocking: fiercely independ-
ent, inquisitive, and owner of a strong inner
moral compass – totally at ease with the
outside world. I recently slept wild on a
mountain with a friend and my eight-year-
old son, who loved it. He didn’t know what an
oak tree was – I was mortified! There will be
more countryside adventures to come.
Sustainability is so important – nature is
the most beautiful designer. Plus, it's the
hand that feeds us; we disregard it at our
peril. Like many, I’ve cut out meat, cut
down on dairy, and I'm looking for sustaina-
ble produce grown as locally as possible. I'm
a good cook with a variety of pulses – I'm
especially good at South Indian cuisine. In
my opinion, there’s just no excuse to not go
veggie or vegan; in fact I'll go further, it's
plain ignorant and selfish not to.
The Good Life Experience is in its fifth CERYS'GOOD
year. We have fire walking and wild
swimming for the first time, plus a new
corner where tales of the Mabinogion and
Llywelyn the Great are told over the campfire THE BEST ADVICE I' V E
flames, plush a Welsh speaking bar for EVER RECEIVED IS. . .
those who fancy becoming polyglot for Don't look back.
the weekend.
I'm most looking forward to seeing THE MANTRA
Norman Jay MBE and Trevor Nelson I LIVE BY IS...
perform, plus the Go Team and the return You get one life, live it, and
of Kansas Smitty's House Band who run where you can, give back.
this tent with mint juleps and wild, old
school jazz. I'M GET TING
One simple way we can make the world a
better place is to improve social mobility Spicy vegan recipes.
across the classes: to align public schools
with state schools. Apportion out Oxford and The Good Life Experience takes
Cambridge university places properly to place between 14th-16th September
state schools, and make sure information 2018 and tickets are available at
from unbiased broadcasters gets to more thegoodlifeexperience.co.uk
people around the world.

vegetarianrecipesmag.com 79
Or just learn to relax yourself
Relaxation and Daily Awareness
A unique one day certificated teachers
workshop with Buddhist monk
Ven. Lama Shri Sadhu Dharmavira
(Teaching since 1969)
This unique workshop contains all the
relaxation techniques needed to experience
the wellbeing that comes through a life that is
stress and anxiety free.

This course was created for those who

wish to teach others to be stress free. But,
anyone who would like to attend for their
own personal wellbeing, is very welcome.

Booking now for workshops in London.
To ensure quality teaching, workshops
are limited to a maximum of 8 participants.
To receive full details about the workshop and its benefits,
please telephone: 01723 862 496
(calls taken between 8am - 6pm, 7 days a week) VEN. LAMA SHRI SADHU DHARMAVIRA

80 vegetarianrecipesmag.com

BI T E M E !
You want a snack, you want it to
be wholesome, but you haven’t
got time to make anything. Sound
familiar? Well, new Nibble Brownie
Bites may be just what you’re Y’ E LLO?
looking for. Each squidgy round Since we’re all on the
puck is made with antioxidant-rich same page when it
plum purée (rather than dates), comes to turmeric’s
allowing the makers to pack in powers (its high load
coconut nectar, pea protein and of inflammation-
tasty natural flavourings whilst keeping sugar content busting curcumin
to at least half that of similar products. Hot tip? is potent in treating
Try the sour cherry flavour. £2.39 per everything from PMT
24g pack, nibbleprotein.com to Alzheimer’s), let’s
talk quality. That sticky
half-jar at the back
of your cupboard is
FETA THA N labelled ‘best before
EVER Nov ‘14’ for a reason
Missing the heatwave? Odysea has created a – spices should be as
neat new way to bring the Mediterranean diet fresh as possible to
back into your life. Step up these cute mini feta meet their health-
portions, which provide all the flavour of this giving potential.
aged goat and sheep’s milk cheese. Each pack Alleppy Turmeric from
contains just 85 calories and around 7g fat – Spice Sanctuary is a
perfect for those 5:2 fasters hoping to jazz up good start. The hand-picked, sun-dried and steam-
the inevitable salad. With a shelf life of seven sterilised spice promises 4.5% curcumin content
months, they make the perfect fridge standby. and a smooth, mellow flavour. Find it at
Find packs for £2.65 at Waitrose Planet Organic from £5.35 for 40g.

health bites
The latest nutrition, diet and wellbeing advice


Say hello to Moorish’s Home fermenting is
new Pea Hummus; awesome, but if you’re
the latest picnic fighting a losing battle with
dip vying for a fruit flies, give yourself a
space in your break. WOW Good Bacteria
hamper. It makes Drink is one of a new
a compelling generation of live probiotics
case, giving that you can happily work
around twice the into your routine. Low-sugar,
protein bang for your vegan and supportive of
calories of regular your digestive health and
hummus. So, more immune system, these fruity
clout for your cals, if bevvies bring all the bacillus
you will. The fresh pea coagulans culture your gut
flavour is also a winner, bringing a light and zingy bite wants with none of the
to Moorish’s range of smoked Middle-Easten inspired fizzy mess. Priced at £2 for
dips. Find it at lovemoorish.co.uk 250ml at Sainsbury’s

vegetarianrecipesmag.com 81
3 O F TH E BEST. . .
The Lunette menstrual cup is not only better
for your pelvic floor muscles, but also for
your overall health, wallet and the planet.
After you try one there’s no going back – it’s
completely plastic-free, vegan and available
in two different sizes. You can even choose
your own colour. £24.95, lunette.com BITE-SIZED
FAIR SQUARED is the world’s first brand of Fair
Trade vegan condoms. Made without casein (a Peach Smoothie
protein found in cow’s milk which is commonly Bowl
used in the manufacture of condoms), the Serves 1
products come in five varieties and feature Ready in 5 mins 1 Slice the peach in half and
natural latex from the Fair Trade rubber project. remove the pip, then cut one
£9.95, fair-squared.co.uk half into wedges. Place the
* 1 peach  other half in a blender and
* 1 banana  combine with the rest of the
GO GREEN * 2 tbsp coconut ingredients until it forms a thick,
Green Condom Club products are certified vegan yoghurt
sorbet-like texture.
with clearly labelled ingredients, so you know * 50g oats, fine rolled 2 Pour the smoothie into a
exactly what you’re buying. They are also triple- * 4 ice cubes bowl and top with the peach
tested according to the strictest, most recent slices, pumpkin seeds and bee
norms to ensure maximum comfort, reliability and For the topping:
pollen to serve.
sustainability. £11.50 (including free worldwide * pumpkin seeds 
shipping), greencondom.club * bee pollen  Recipe courtesy of The Detox Kitchen

Ask Our Experts Have a question? Email ellie.boland@aceville.co.uk


My top tip is to start off with lovely sparkling fresh
ingredients, that are organic if possible: if you do this, There are two forms of dietary iron: heme
even something simple, such as a summer tomato and nonheme. Heme iron is found only
salad, can be wonderful. Especially if you add an in animal products and fish, while
extra, complementary flavour, like chopped chives nonheme iron is found in many
or mint; or basil for a tomato salad. Then there’s plant-based sources. Your body absorbs
contrast of texture to consider: try adding something the most iron from heme sources, so in
tender and buttery, such as avocado, to a crisp salad, or order to intake enough iron while not
a crunchy ingredient, such as chicory, sweet raw onion or celery to a soft eating fish, you firstly need to ensure you
salad. Crunch can also be added by including nuts and/or seeds like include enough plant-based iron sources in your diet.
walnuts, roasted cashews, sunflower seeds or pumpkin seeds – or with Secondly, you need to include foods in your diet that help to
crisp croutons of fried bread. While beautiful fresh vegetables can stand optimise your iron absorption. Good sources of iron include:
alone, I love a platter just consisting of crudites: sticks of carrot, cucumber cooked beans or chickpeas, pumpkin or sesame seeds, dried
and celery, cauliflower florets and radishes, with a simple dip like hummus. apricots, and wheat germ sprinkled over your porridge.
Adding a dressing can really bring some zing to any vegetable mixture, and Vitamin C also helps to improve the absorption of iron from
it doesn’t need to be complicated. I just put a tablespoon each of Dijon food, so creating vitamin C-rich salads with dark, leafy greens
mustard and red wine vinegar into a screw top jar, together with three (such as kale, broccoli and spinach) and combining them with
tablespoons of olive oil and one teaspoon of sea salt, and shake until iron-rich legumes such as black beans, green peas and
blended. You can make a larger quantity if you wish: it keeps well in the chickpeas is a good start.
fridge – simply bring to room temperature and shake before using.
Your expert: Nutritionist Eva Killeen directs the Natural
Your expert: Rose Elliot MBE, vegetarian cookery writer Chef courses at CNM (College of Naturopathic Medicine)
and author, roseelliot.com naturopathy-uk.com

82 vegetarianrecipesmag.com
Whether they’re a post-workout
fuel-up or mid-morning snack,
a cereal bar can sometimes be a
foodie lifesaver when you’re
feeling hangry. We put these
bars to the test...


For mornings on-the-go, upgrade your plain old flapjack for
these fibre-rich mini bites from Graze. They’re packed with
oats, rye and spelt and drizzled with live yoghurt, and at under
150 cals you can’t really complain. However, they are on the
dry side, and with 7.5g of sugar per bar, they taste healthier
than they actually are.


If you like your cereal bars with added benefits, look no
further than the first ever vegan bar from Eat Natural;
perfect for the days when you’ve forgotten your brekkie
and your tummy’s rumbling throughout that big 9am
3 meeting – these protein-packed bars are set to
keep the hunger growls at bay, but at only 240 cals
they won’t ruin your lunch plans.


If you can’t resist a mid-morning cuppa and a
sweet baked snack when elevenses rolls around,
then these gluten-free bars need to become
your new deskside staple. Think all the fruity
flavour of a blueberry muffin, but without
the added cals, plus it counts as one of
your five-a-day – result! What I love
most about these natural bars is the
moist texture, so you won’t have to
rely on your cuppa to wash down that
5 dusty dryness that some date-based
bars can often have.
When the 3pm slump is upon you, skip 5. SUGAR’D OUT FLAPJACKS, £2.20
the choc and biscuits for good and FOR 4, MORRISONS
opt for a fruit Nine bar instead. Flapjack fans, rejoice! Now you can enjoy your oaty
Bursting with chia seeds and a ripple snack without the wheat or added sugar – yippee! Ma
of raspberry, under a smooth layer of Baker’s new Sugar’d Out range includes three tasty
carob, this is set to become your flavours: raspberry, apricot and blueberry – keep one in
new afternoon treat. your bag in case you need a mid-afternoon pick-me-up.

84 vegetarianrecipesmag.com

After a scorching summer, awareness of the need for supplementary feeding
of birds and other wildlife, along with access to water bowls, has soared along
with the mercury. As we enter autumn, let’s continue to be mindful of the
needs of wildlife, and provide them with the very best care.

Some of your smallest garden

visitors will need a safe place this
autumn: amphibians can ride out the
weather in the Vierno Froglü for
some peaceful shelter amidst long
grass and log piles. This season is also
a great time to clean feeders and
empty your nest boxes. A new nest
box placed in the garden now will give
birds a chance to scope it out for a
safe winter roost site. Choose a
sheltered spot; ideally facing north,
north-east or east to protect birds
Mont Blanc Recycled Seed Feeder, £44.99 Hanging Water Dish, £12.99
from the elements. CJ Wildlife’s
Year-round feeding for birds is birds from ground predators while range of nest boxes, such as the
recommended, as they can face looking good in the garden, too! Lausanne 32mm, can be stylish as
competition for natural foods and With the spectre of shorter days well as functional – plus, they’re Lausanne 32mm
berries, especially towards the colder and declining temperatures, animals made from sustainable sources. Nest Box, £16.99

months. After a dry summer, the will be preparing for harder times.
drought-prone countryside has Hedgehogs will be eating as much as
caused difficulty for birds and wildlife possible to lay down fat that will
when out foraging for worms, fruits sustain them through hibernation,
and seeds. The knowledge that there’s and they will start to seek out nest
a nearby feeding station in your sites. You can help be ‘hog-wise’ by
garden could be of life-saving benefit providing these creatures with
to these creatures. CJ Wildlife’s specialist supplementary foods and
Hi-Energy No Mess Seed Mix is a the Eco-Plate Hedgehog House from
welcome sight for birds on their CJ Wildlife to keep hogs safe – you’ll
foraging route, and with a range of be guaranteed some natural slug
feeders to suit every garden, there’s control when next year’s growing
no reason not to invest. season comes around! Vierno Froglü, £4.99

The company also stocks Peanut

Cakes and recyclable jars of specialist
Peanut Butter for energy-rich Visit birdfood.co.uk or call
foods that birds are sure to love, Freephone 0800 731 2820
delivering vital calories over the for more information on
coming months. any of the products above,
Remember, the wildlife will still or to request a FREE Guide
need to drink regularly, and all birds to Garden Wildlife. Receive
need to bathe in order to keep their 10% off your order with
plumage in good condition.CJ discount code: UKVEGG18
Wildlife’s Hanging Water Dish or
Vierno Tajine Water Dish will protect Hedghog Feast, from £3.99

86 vegetarianrecipesmag.com
ne of the many perks of living in Cornwall is the
proximity to so much amazing produce. As a former
bona fide city girl, I was borderline (and somewhat
embarrassingly) clueless when it came to seasonality.
Because most fruits and vegetables were available year-round,
I barely took notice until I moved to the, er, ‘country’. Okay, so
technically I’m still a townie, but I’m surrounded by independently-
run grocery stores that only stock what's in season. The past few
years here have truly been an education, particularly when it comes
to foraging, and I’m not done learning yet! Whilst I’ve yet to collect
my own seaweed (it’s on my list of things to do this autumn) I have
spent quite a bit of time picking blackberries, and in my experience
there’s no better month than September to do this.
Although I have seen a few early bloomers, I like to hold off until
they are plump and almost bursting with juiciness. It’s easy to spot
a ripe blackberry and it doesn’t take much picking to accumulate
enough for a simple compote like below. Of course, you could also
make chutneys, jams, crumbles or add the blackberries to salads;
I have a penchant for secreting fruit into savoury dishes, and

blackberries feature frequently in those early weeks of autumn.
Luckily for us, this is when we tend to enjoy something of an
Indian summer here, so it still makes total culinary sense.
For me, having a better understanding of the seasons has made
a significant difference to how I approach cooking. My recipes are

now determined by what’s available, which is actually less restrictive
than it sounds. In fact, building a recipe around one central, seasonal
ingredient seems to aid my creativity in the kitchen, not hinder it –
and blackberries are an endless source of inspiration. Here’s just one
way you can enjoy these wondrous little fruits this season, and it's

with Áine Carlin the simplest dish to welcome in September.

Lemon Chia combined. Stir through the

Pudding chia seeds and refrigerate
250ml oat milk for at least an hour,
3 tbsp tinned coconut cream preferably overnight.
2 For the blackberry
As the new season begins to unfold,
grated zest & juice of 1 small
lemon/lime compote, bring the
now's the time to make the most of pinch pink Himalayan salt ingredients to a gentle
simmer in a small saucepan
seasonal fruit and veg. This month,
3 tbsp maple syrup
4 tbsp chia seeds and cook for 10-15 minutes
Áine Carlin is discovering all that until thick and syrupy. Lightly
mash the berries, leaving a
September has to offer, including this
For the blackberry compote:
150g fresh blackberries few whole, and set aside

scrumptious lemon chia pudding… 1 tbsp maple syrup

juice of ½ orange
until needed.
3 Remove the pudding from
the refrigerator and stir to
To serve: loosen the mixture, adding
finely sliced orange peel a touch more oat milk if it's
2 heaped tbsp toasted looking a little stiff.
coconut flakes 4 Divide the pudding into
bowls, topping each with
1 Whisk the oat milk, a large spoonful of the
coconut cream, lemon compote, some finely sliced
zest/juice, salt and syrup orange peel and a smattering
together in a bowl until of toasted coconut.

Recipes taken from Cook Share

Eat Vegan by Áine Carlin (Mitchell
Beazley, £20). Photography:
Danielle Wood.

vegetarianrecipesmag.com 87
This month, team Veggie tried out the vegetarian menus
of your favourite high-street restaurants…



y meal at Zizzi was enjoyed

amidst the humid heights of
summer, just as the heatwave was
breaking. With doors wide open
behind us out towards the terrace, there was a
welcome breeze, which made this culinary trip to
the Med all the more realistic. I started with the
‘Little Soul Breads’ – doughy puffs cooked with
garlic and sea salt, which I then dipped into garlic
butter (I clearly have a favourite flavour!) As if
that wasn’t enough bread, I ordered the
Primavera Rustica pizza, packed with goat’s
cheese, artichokes, Cheltenham
spinach, fire-roasted
peppers, olives,
mozzarella, balsamic
tomatoes, super-green
pesto and rocket.
Beware: the pizzas are
rather large, so come
with a big appetite!
Having said that...
I couldn’t resist the
desserts, and on a balmy
evening there was only
one option: Espresso
Affogato, consisting
of vanilla gelato and
mascarpone cream,
espresso, and amaretti
biscuits. With top notch
service and delicious
platefuls, I’ll definitely
be coming back
for seconds!

88 vegetarianrecipesmag.com


Wagamama Liverpool


ou voted Wagamama as your favourite high I opted for the yasai katsu curry, which consisted of sweet
street restaurant in the 2018 Veggie Awards, potato, aubergine and squash, coated in a crispy panko
but as a Wagamama-novice I was yet to crumb, served with sticky rice, an aromatic curry sauce
experience what all the fuss was about. So, as and side salad – heaven! I probably should have stopped at
the great heatwave of summer 2018 continued, what better this hearty portion – at under a tenner it’s excellent value –
excuse than to indulge in some top notch Japanese grub? As but my eyes, it seems, are bigger than my belly, and I also
regular frequenters will know, this restaurant chain has an ordered the bang bang cauliflower and mixed mushroom
entirely veggie and vegan menu, so there’s none of this, “I’ll steamed buns. And, to wash it all down? A jinzu fever gin
have the chicken katsu curry, but without the meat, please.” and tonic, garnished with an array of pink peppercorns.
To my absolute delight, there was a plethora of plant-based It’s clear to see why this high street favourite is a big hit
katsu curry options; the only problem was choosing one. with the Veggie readers!



’d been to Pizza Express before, but the one

in Colchester is tucked away behind the main
high-street, so this was my first time at the
branch. I grabbed a couple of friends and we
headed down the quiet street to the restaurant, which
was small enough to feel quaint (much smaller than the
London branches I’m used to), but not to the point
where you’re elbow-to-elbow with the next table. I was
pleased to see several vegetarian and vegan options on
the menu, with the majority of pizzas available to order
with a gluten-free base. Normally I’m a pasta-fiend
when it comes to Italian food, but I couldn’t resist the
Fiorentina pizza with spinach, garlic oil and black
olives, topped with a free-range egg – and I wasn’t
disappointed. It had a deliciously crisp base, just the
right thickness, and tasty toppings packed with flavour.
As I skipped out on a starter, I felt it only right to
compensate with dessert and ordered my all-time
favourite: Tiramisu (although it was a tough choice
between that and the vegan Blackcurrant & Limoncello
Semifreddo!) Given the lovely venue, friendly service
and mouth-watering menu, I’ll definitely be making
a second trip – if only to sample more desserts!


vegetarianrecipesmag.com 89
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ECO K I TC H E N The latest news and views in living a more
conscious, sustainable and zero-waste lifestyle


First came coconut oil, then coconut Looking for more ways to be kinder THE TASK
shell bowls, and now coconut wood to the environment? Instead of buying You might not be thinking about
utensils – our obsession with coconuts regular paper towels for clearing up warming porridges and satisfying soups
is certainly not waning (read our your kitchen worktops, switch to while we bask in this gloriously long
coconut round-up on page 37 for forest-friendly bamboo ones instead. heatwave, but as the season starts to
further proof!) But, far from just a fad, Toilet paper and paper towels are turn, we recommend investing in one of
this sustainable cake server is anti- usually made from virgin trees and use these Hydro Flask Food Flasks. Think of
bacterial and responsibly-sourced. Use a tonne of water and energy along it as a mini vacuum-insulated lunch box
this beautifully grained slicer to serve the way – so pretty bad news for the that will keep your hot food toasty and
up a piece of one of the bakes on page environment, but absolutely no trees your chilled food, cold. The best part?
49. Coconut Wood Cake Server, were harmed to make these ones The screw-top lid is completely leak-
£35, sojustshop.com from Aussie brand, Who Gives A Crap. proof. Get yours for £27.95 at
Forest Friendly Paper Towels 6 hydroflask.com
Double Length Rolls, £14,

92 vegetarianrecipesmag.com

Listen up, veggies! It’s time to wake up, smell
the coffee and start (if you’re not already)
reducing your plastic waste. If your morning
cuppa is part of your 9-5 survival kit, then add
this hand-blown glass cup to your plastic-free
arsenal. There are 13 gorgeous colours to
choose from, but we’re loving the slate grey,
guaranteed to complement all your ethical
ensembles. Sol Cups 12oz Seaside Slate
PICK OF THE TRAY Reuseable Coffee Cup, £20, solcups.co.uk
You know you’re an adult when... you’ve
invested in an ethical kitchen tray! And, if
you’re on the hunt for one that ticks both KEEP IT KITSCH
sustainable and stylish boxes, then this Bag? Tick. Phone? Yep! Reusable coffee
naturally woven grass one could be just cup? Of course! Nowadays, we don’t even
what you’re looking for. Whether you want bat an eyelid at packing canvas totes for our
to use it as a fancy fruit bowl, for taking weekly shop and bamboo cups for our free
your breakfast back up to bed with you, Waitrose cuppa. We love this vintage print
or to simply display your favourite house cup from Rex London, perfect for all your
plants in, we think you’re set to fall in love latte-on-the-go needs. Vintage Ivy Bamboo
with this home accessory. Ugwafu Lustre Travel Mug, £9.95, rexlondon.com
Trays, £30, sojustshop.com

Nothing tastes as good as your daily cuppa in the
morning, but you’ll feel even better knowing you
aren’t contributing to the plastic problem. This
reusable gets a thumbs up from us as it’s made
from rice husks, making it plastic-, toxin-, and
tree-free. Huskup Reusable Eco Coffee Cup,
£10.95, amazon.co.uk


September sparks the start of the Make cooking a breeze with this
new school term, new beginnings non-stick pan, which is made from
and new habits, so whether 100% recycled aluminium and is
you’re making up lunch boxes for guaranteed not to warp. We’ll be
yourself or the kids, swap your using this chef’s pan for all our
plastic containers for this ultra- sauteing, frying and baking needs.
chic bamboo tub – perfect for £189, hfs-online.com BLITZ IT UP
lunch on-the-go. There are two Love a smoothie? Then you need
removable dividers inside, so you to invest in this Dynapro Vacuum
can keep sarnies separated from Blender, which is designed to
snacks, or remove and add your reduce oxidation by removing air
leftovers from dinner. Go Bento before blending. Sounds scientific,
Lunch Box, £24, Tate Shop right? It basically means that you
shop.tate.org.uk can enjoy more nutrients and
flavour in your morning smoothies
– sounds good to us! £599.95,

vegetarianrecipesmag.com 93
(offer valid any 3 nights until March 2019) (offer valid any 3 nights until March 2019)

3 course vegetarian dinner at Fellinis on one night - fellinis.com 3 course vegetarian dinner at Fellinis on one night - fellinis.com
3 course vegetarian dinner at Zeffirellis on one night - zeffirellis.com 3 course vegetarian dinner at Zeffirellis on one night - zeffirellis.com
Offer based on 2 sharing a standard double or twin room. Upgrade to a superior room £410.00 and suite £450.00 Offer based on 2 sharing a standard double or twin room. Upgrade to a superior room £410.00 and suite £450.00

94 vegetarianrecipesmag.com

Don’t miss the October issue of Veggie! We’ve got our
annual style special, including our Ethical Style Awards.
Let us know your sustainable high street hero over at
vegetarianrecipesmag.com and you could be in with a
chance of winning £300 worth of Asquith London vouchers!
*features subject to change
vegetarianrecipesmag.com 95
The GO! Organic Festival is London’s best day out this autumn! Taking
place over the weekend of 8-9th September at Battersea Park, the event

RECOMMENDS will celebrate the very best in organic sustainability and healthy lifestyles.
Featuring over a dozen live cooking demonstrations, big celebrity names,
plus lots of great activities and workshops, it’s definitely the place to be.
What’s more, Veggie readers can claim an exclusive 20% discount on
tickets by quoting VEGGIE20 when booking. Find out more at
ON THE goorganicfestival.co.uk
From glitter jams
to shimmering CRACKING IDEA
cocktails, Popaball Serve up a plate of Sprouted
specialises in adding Genius crackers with some
a bit of sparkle to the smoky cheese and sweet
table. Be sure to get chutneys for the ultimate
your hands on the dinner party appetiser. These
limited edition vegan nibbles are healthier than the average cracker, thanks to the unique
pineapple bubbles to sprouted grain used to make them – plus, the bright colours make for a
jazz up your favourite cold beverage. Simply add a small handful gorgeous display! Hand-baked in Scotland, the crackers have a moreish
to the liquid and enjoy the sweet pineapple taste! The veggie- snap and come in delicious flavours, such as earthy beetroot, and punchy
friendly bubbles are ideal for alcoholic drinks, but can be added to salt and pepper. sproutedgenius.com
smoothies and juices for an extra flavour hit. popaball.co.uk

As the season turns, our thoughts shift to evening glasses of red wine
– and they don’t come much better than the Spanish range Marqués
de Cáceres. These vegan, gluten-free blends are ripe with the aromas
of sweet berries and fresh spices, with dense ruby red colouring. Add
in some toasted vanilla notes and a hint of refined oak, and you have a
gloriously indulgent wine. marquesdecaceres.com

Whether you’re travelling by car, train or bus, Ricola can help make
your journey a little brighter. Sugar-free, gluten-free, lactose-free and
completely delicious, each sweet is packed with natural herbs grown in
SPECIAL DELIVERY the Swiss mountains, and the pack fits perfectly in any handbag. Ricola
London-based company Love products are renowned for their soothing qualities and help to reduce
Yourself is launching new croaky and sore throats, with the added bonus of a sweet, lemony
ready-to-eat meals delivered flavour. Available for £1.35 from the confectionery aisle at all major
straight to your door. The supermarkets, or at ricola.com
recipes are all cooked from
scratch using the finest quality
fresh produce, and come in a FIBRE KICK
choice of calorie options (1,200 Known as a ‘wonder food’, konjac noodles (also called shirataki
to 2,500). Catering to vegan, noodles) are very low in calories, carbs and fat, but bursting with fibre.
vegetarian and gluten-free This traditional Japanese ingredient is ideal for an oriental hot pot,
diets, as well as muscle-gain or perfect for a quick stir-fry with some tasty veggies. Yutaka’s
programmes, there is a Love Konjac Noodles are also gluten-free, organic and suitable for
Yourself ready-meal to suit vegetarians, so can be used in a wealth of delicious dishes and are
everyone. Find yours at guaranteed to impress dinner guests. Available at Tesco and
loveyourself.co.uk Morrisons, or at yutaka.london

96 vegetarianrecipesmag.com

RECIPE OF sriracha mayo 2 Place the avocados in a

your favourite veggies (we bowl with the garlic, and grate in
recommend peppers, tomatoes the ginger. Add the chilli, lemon
and lettuce) and salt and pepper.
3 Build your tacos, starting
Pulled Oumph! Tacos For the avocado cream: with the Pulled Oumph!, then
2 avocados add the veggies and top with a
Serves 6-8 1 garlic clove, crushed generous helping of the avocado
Ready in 20 mins 1cm piece of ginger, fresh cream, a dollop of sriracha and
1 chilli some grated cheese (optional).
For the tacos: 1 lemon
280g Pulled Oumph!
6-8 taco shells 1 Defrost the Pulled Oumph!
2 tbsp olive oil and fry in the olive oil until soft. Recipe courtesy of Oumph!

vegetarianrecipesmag.com 97
Food for 3
thought In o
u r kitche

We’ve been enjoying the final days of summer here

at Veggie; sampling some tasty bites and beauty
products while making the most of the sun...

Sian was sent a brand new Apple
Stem Cell Regeneration Mask from
The Natural Spa Factory to try out,
and she’s happy to report that it lives Holly cooked up a simple,
up to the hype. It was simple to prepare: yet satisfying salad for some
the mask powder comes with a plastic refreshment this summer –
cocktail shaker – simply fill it with 100ml we’re in love with her Emma
water and the powder, and shake for a Bridgewater bowls, too!
few seconds. This created a thick, foamy
consistency which applied like a gel. After 15
minutes, Sian peeled it off to reveal tight, smooth
skin. A word of warning though – it can be a bit

messy, and try to apply the mask as thickly as
possible, so that it’s easy to peel off!

In August, Holly was lucky enough to

visit a pop-up organised by
Oatly in London. She was treated to a
night of vegan custard Bombolones,
Oatly cocktails and plenty more, in
collaboration with Max’s Sandwich
Shop. A firm favourite at Veggie HQ,
Oatly’s range of dairy-free milks has one of
the best tastes of any milk alternatives. So, The Mediterranean vibes
it’s no surprise that Holly enjoyed a White

continued this August as
Russian or two... Sian added homegrown
aubergines and tomatoes to
this delicious spaghetti.
Ellie was treated to a
delicious asparagus,
tomato and Kentish
blue cheese tart from
The Corner House in
There was Canterbury recently. In
quite a Ellie’s own words, it was
glut of ‘the best tart she’d ever had’! To find
food left out more, Ellie spoke to the manager
over from who added that the restaurant uses
the mostly local produce – so next time
photoshoots for this you’re in Kent, why not head over?
issue, but it made great
picnic fodder. So, Sian
packed up a range of goodies and
enjoyed a chilled Sunday at the National
On a Friday after work there’s
Trust’s Hatfield Forest in Essex. The blue
only one dish that will do:
cheeses were delicious accompanied by a
pizza. Luckily for Holly, a new
French baguette and plenty of grapes, while
pizza shop called Dough &
the Gosh! Quinoa Bites went down a treat
Co has opened in her
with Sian’s friends.
hometown – look at this
woodfired beauty!

98 vegetarianrecipesmag.com
OUMPH! is food from the plant kingdom.
Made from soya. Available in unseasoned
editions and with seasonings.
Get inspired at WWW.OUMPH.SE/EN
Available at Tesco, Holland & Barrett (coming soon), Whole Foods Market and independent stores
across the UK.