August 2016 4.

50
Healthy Sustainable Delicious

Photograph: Rita platts

www.vegetarianliving.co.uk

fresh &
fruity

Inside
59 this
issue
AUGUST 2016

meat-free
recipes 79
36
Dishes, desserts and drinks dairy-free
ideas get your Its easy to be inspired and create great food every
month with our superb seasonal recipe ideas.

grill on
inspired by the flavours
of Brazil Suitable for vegans
Adaptable for vegans
Suitable for freezing
Ready in minutes

inventive ideas for Starters & light bites 17 P ear and lavender cake
veggie kebabs 18 S ummer vegetable and 53 Sin-free fruit and nut
Manchego panzanella chocolate triangles
fiesta food | Barbecue kebabs | sophie michell | kimchi & pickles

Cheese & 20 Lemon, parsley and bean noodle

salad with tahini mustard
21 Beetroot, blackberry and
57 Eton mess
69 Avocado ice cream
70 Grilled pineapple

Pickles
Fermenting made easy
apple salad with lemon tahini
dressing
34 Kimchi and Stilton grilled
sandwich
with Freddie Janssen 50 Beetroot pt allotment pots
Main courses
22 J erk halloumi kebabs
25 Tandoori paneer kebabs
26 Charred pepper and artichoke
spedini
38 Middle Eastern roasted vegetables
with pomegranate seeds
39 Spinach and ricotta stuffed onions
40 B arbecue bread loaf
44 Pastels with sweetcorn, Gruyre
and tomato
44 Feijoada stew with tropical
fruit salsa
47 B ean, tomato and palm heart salad
with chimichurri sauce
47 Spicy aubergine skewers with
Feijoada roasted peanut and lime salad
stew with
tropical 48 Acaraj with aji sauce
fruit salsa 48 Oven-roasted summer
vegetables with coconut, lime
and peanut sauce
51 Herby soft cheese tart with nutty
70 Caipirinha granita
72 Blueberry fyrstekake
79 Watermelon and kiwi lollies
79 Banana split lollies
80 Peach and blackberry lollies
80 Almond, chia and raspberry
lollies
81 Strawberry milkshake and
cookie lollies
83 Pannacotta with limoncello
90 Sugar-free vanilla cheesecake with
blackberry compote
Dips, sauces, sides & more
23  amaican black beans and rice
J
25 Quick naan bread
25 Coriander and mint chutney
32 FAT sesame kimchi
33 Kimchi butter
35 Giardiniera pickles
39 Sweet potato hummus
42 Lemon barley water
42 Strawberry squash
65 Green chutney
66 Moong dhal
67 Crispy chapati kachumber
salad
69 Coco cabana

Too hot pastry, grapes and watercress 73 Mushroom spread

53 Ricotta and almond courgette 73 Cucumber and dill

to cook? ravioli with crushed tomato sauce

58 Tomato tacos with guacamole
73
73
Radishes in sweet pickle
Horseradish and celeriac
Creative recipes with 59 Fennel and roast tomato lasagne remoulade
no oven required with sweet potato chips 83 Cheats focaccia
60 Pizza bianco
64 Dadis turnip kebabs
82 Courgette tagliatelle
88 Huevos rancheros
88 Boureki
Many of the recipes have
Sweets & treats suggestions on how to adapt
16 R
 aspberry gin sorbet with them for vegans, written by our
lavender thins vegan editor Alice Gunn.
www.vegetarianliving.co.uk

diet chef SEnsory menu Mat Follas Submit a recipe

Eat well and look great Enjoy the exotic tastes Tuck in to family meals Do you have a fabulous vegetarian or vegan dish that you want to share
with Sophie Michells of Sumayya Usmanis with big flavours for with the world? Then do so at www.vegetarianliving.co.uk.
delicious low-cal ideas Pakistani cooking hearty appetites
Subscribe today!
PLUS: Grow your own pesto | Luscious fruity lollies | Vegan meringues Subscribe to the UKs best vegetarian and vegan magazine, on page 54.

001_VL73[AugCover]NT4LHSJLH.indd 1 23/06/2016 15:16

 Hip-Hip-Hooray!
Our new baby range is here!

TO NIC I
MA L GA

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OG L
ED R

OR
DE

REDI
ICA
LY EN
TEST TS

DERMATOLOGICALLY ORGANIC

Find us at...
TESTED INGREDIENTS

www.ecozone.com
VL73_002.indd 2 23/06/2016 15:37:56
 The UKs best-selling, award-winning vegetarian magazine

steve painter
Welcome
Dan Pearce

Mat
58 Follas
Its August and schools out for summer, so theres a definite end- This book has been a
of-term atmosphere at Veg Living this month. From our brilliant journey of discovery
barbecue party cover book, free with this issue, to Brazilian to the amazing flavour
recipes inspired by Rio de Janeiro (page 44), the host of the 2016 combinations available
Olympics and the carnival capital of the world, summer cooking when I have stopped being
is fuss-free, fun and flavour-packed, with minimal slaving over a mentally limited by the
hot stove. With this in mind, you can take the kitchen outdoors requirement of a meat
with Rachel Demuths innovative ideas for veggie kebabs (page 22) product on every dish
that are ideal for barbecues, or try Sharon Hearne-Smiths no-cook
dishes that will keep you cool, and the family fed, even on the
hottest days (page 50).

joanna yee
Sometimes, all you need is a dollop of something delicious on
the side to transform simple to special. In this issue Jon Bennett
Subscribe talks pickles and pop-ups with Freddie Janssen (page 30), and
today discovers her incredible twist on the classic cheese toastie using
And receive a her trademark veggie-friendly kimchi. While on the allotment,
FREE copy of gardening editor Alice Whitehead puts a new spin on a classic
Deliciously Ella. sauce, with inspiring ideas for growing your own pesto and trying Sumayya
See page 54 for out some amazing new flavour combos (page 28).
64 Usmani

full details. We cant resist a bit of sweet stuff too, and while our columnist Food is the spirit of
ine Carlin uses magical aqua faba to make mouthwatering vegan Pakistani people and its
meringues for classic Eton mess (page 56), were busy filling our something that has been
freezers with delicious homemade fruit ice lollies (page 78) and many thousands of years
trying a Brazilian take on chilled desserts packed with tropical in the making
flavours (page 68).
Mix yourself a Coco Cabana cocktail, sit back and enjoy this
months inspiration-packed issue!
COVER RECIPE: Feijoada stew with tropical fruit salsa by Michael Dannenberg

david loftus

Lindsey Harrad, Editor

Editors pick
Sophie
88 Michell

I decided to use my years

of experience as a chef to
Recipe and styling by Liz Martin

make healthy recipes that

In a pickle
Freddie Janssen shares
the secret of the perfect
veggie-friendly kimchi.
Page 30
are delicious to eat and
enjoyable to prepare
Cordially yours Home cooking
Discover how easy it is to Chava Eichner makes quick
make your own fresh and and easy family food inspired
fruity squash. by her childhood memories.
Page 42 Page 82 03

003_VL73[editorial]NTSJLH.indd 1 24/06/2016 01:43

 In this issue win!
An honest
Eats hamper of
free-from
goodies
page 12

30

Editors 48 90
pick

69 28 09

Food matters 44 Carnival kitchen

With the Olympics opening in Rio this

44 15 Seasons eatings month, try our zingy dishes inspired by the

22
30
50
3 ways to buy
Never miss an issue of
Vegetarian Living
l Subscribe: get the equivalent of
two FREE issues delivered direct
to your door see page 54
l Buy online at www.selectps.com
l Download the digital edition
from www.pocketmags.com
Gorge on late summer raspberries, add
lavender to your baking and discover British
cold-pressed rapeseed oil
22 Grill fest!
Rachel Demuth fires up the barbecue to
prepare innovative veggie kebabs with
simple side dishes
30 A passion for pickles
Meet queen of preserving Freddie Janssen
and try her trademark street food kimchi and
Stilton sandwich
38 Easy oven bakes
Quick and tasty recipes you can pop in the
oven and forget about until dinnertime!
42 Kitchen tutorial
How to make your own refreshingly simple
summer soft drinks
traditional flavours of Brazil
50 Too hot to cook?
Dont fancy slaving over a hot stove? Try
Sharon Hearne-Smiths no-cook recipes
56 Vegan kitchen
ine Carlin uses magical aqua faba to create
the perfect egg-free meringue
58 Round the kitchen table
Mat Follas serves up family favourites packed
with big flavours to satisfy hearty appetites
64 The flavours of Pakistan
An exotic entertaining menu from Sumayya
Usmani, based on her family recipes
68 Keep your cool
Give your party a Brazilian twist with fruity
cocktails and deliciously different desserts

04 |

004-5_VL73[Contents]NT2LHSJ2.indd 1 24/06/2016 13:40

 Contents
Subscribe today and receive
Deliciously Ella for FREE! see page 54

53

57 88

50 84 40

72 A Scandi summer Regulars We farmers have

Sarah Beattie prepares a Swedish
smrgsbord in the last of her picnic series 03 Welcome plenty of variety
78 Ice, ice, baby 07 Shopping list in our working
Chill out with delicious homemade iced lollies Nautical home and kitchen accessories
lives its certainly
82 Home cooking with Chava 08 New shoots
Enjoy cooking with fuss-free family food News, competitions, new veggie and vegan never boring!
products, and inspiring ideas for August
Andy fussell,
88 The delicious way to diet Growing tales
TV chef Sophie Michell shows how to eat well 75 Back issues page 19
and look great while still enjoying your food Dont miss out! Order your copies here

92 Beauty notes
Features Products and tips for travel and festivals

28 Grow your own pesto 94 Conversion tables and next issue

Think outside the basil box with gardening Conversion tables and our September issue
editor Alice Whiteheads inspiring pesto ideas on-sale date!

84 Little life 98 Places to go: Rio de Janeiro

Schools out! Go rock pooling, join the circus We head to Rio to discover the best veggie
and brush up your cooking skills and vegan hotspots in the party city 19
www.vegetarianliving.co.uk | 05

004-5_VL73[Contents]NT2LHSJ2.indd 2 24/06/2016 14:05

Feroglobin16 VegLiving FP Ad.qxp 16/05/2016 4:45pm Page 1

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VL72-054.indd 54 19/05/2016 16:54:18


Sailor stripes
Inspired by the iconic puffins of
the Farne Islands, a striped tote
is a must for your next trip to the
farmers market or the beach!
25 from National Trust shops
Seafaring suppers
Nautical striped salad servers
salads and pasta and make
Nautical creatures
An unusual set of melamine side
plates illustrated with vintage-
style sealife is ideal for a picnic
at the beach.
Set of four, 15 from
www.marksandspencer.com
Push the boat out
Planning a picnic deux? This
Regatta two-person picnic hamper
is just the job for a special outing.
70 from www.houseoffraser.co.uk
18 from www.quinceliving.co.uk
007_VL73[ShoppingList]NTSJLH.indd 1
Shoppinglist
Fabulous fishes
Add a splash of
coastal chic to your
kitchen with this fun
fishy jug, perfect for
serving cool drinks or
displaying flowers.
27 from www.tch.net
in pressed aluminium and
resin are handy for serving
a lovely gift too.
17.95 from
www.coastalhome.co.uk
Ahoy there!
Catch of the day
Pack your own lighthouse
keepers lunch with this handy
insulated oilcloth lunch bag.
Make your home nautical and
18 from www.sophieallport.com
nice, with accessories inspired
by coastal living.
Plain sailing
Great for keeping your
biscuits fresh or taking food
to a picnic, these yacht-
themed storage boxes are
pretty and practical.
Set of three, 40 from
www.lauraashley.com
Scrub the decks
and dry the dishes with this
All shipshape boat print cotton tea towel,
A Mini Moderns Whitby designed in the UK by people
utensil jar keeps your work living with epilepsy.
surfaces neat and tidy. 7.75 from
www.arthousemeath.com
www.vegetarianliving.co.uk | 07
24/06/2016 01:43
 newshoots
All the latest vegetarian and vegan lifestyle news
and products, plus wine, events and much more...

Waste not, want not

New report reveals food
This four-pack of colourful
surplus is being more embossed tumblers is perfect for
effectively redistributed serving chilled summer drinks
New research from food waste prevention and for a bargain price too.
experts WRAP reveals that food waste levels l 4 a set from Primark
are actually lower than previously reported,
with less than 5 per cent food surplus from the
food manufacturing and retail sectors in the
UK. However, theres still room for improvement,
as the report estimates that 1.9 million tonnes
of food are still wasted in the UK grocery
supply chain every year. Encouragingly
though, 0.7 million tonnes of this material is
now being successfully redistributed.
The report is the most comprehensive
review of surplus food and food waste
from UK food manufacturers and grocery
retailers, broken down into manufacturing
sub-sectors such as dairy and bakery. While more. Some food businesses may be unsure
good progress has already been made in about the types of surplus food they can
reducing food waste, the report shows that a redistribute or feel daunted about the process,
further 450,000 tonnes of food waste a year but FareShare will work with them to make Freeze smoothies and juices with
could be prevented by 2025, a reduction of it as easy and cost-effective as possible. We these retro moulds to create your own
23 per cent compared to total food waste look forward to working with WRAP, Defra healthier ice lollies.
levels reported today. Preventing food from and others to build on and refine estimates of l 3.50 from www.next.co.uk
being wasted in the first place and increasing edible surplus, and to reduce barriers to the
redistribution will be a key part of achieving redistribution of food to frontline charities,
this reduction.
Around 270,000 tonnes of food surplus
may be suitable for redistribution. Even after
efforts to prevent food waste arising in the
with the aim of ensuring that no good food
goes to waste.

l To find out more, visit www.wrap.org.uk.

supply chain, potentially saving businesses
300 million a year, there will still be the
opportunity to increase redistribution four-fold
the equivalent of at least 360 million meals.
Insights from the report including the
causes, recommended actions and associated
savings are being shared with businesses
in the food and drink sector as part of the
Courtauld Commitment 2025. The 10-year
voluntary agreement managed by WRAP is
set to make UK food and drink production and
consumption more sustainable.
FareShare CEO Lindsay Boswell said: More
than 450 food companies already work in
partnership with FareShare to redistribute
surplus food to the people who need it most.
Yet only about 10,000 tonnes of surplus food
are currently redistributed to charities each
year, so theres clearly huge potential to do
The big chill
No need to get in a sweat when the
temperature rises keep your cool with
chilled drinks and frozen treats served
Did you know? in these fun accessories.
The dairy industry is the most wasteful,
with 23 per cent of avoidable food waste
coming from this sector.
Why we need to reduce food waste
l There will be more than 2 billion extra
people to feed by 2050.
l Food supply in 2050 could contribute
2 degrees to global warming.
l Right now for every 2 tonnes we eat, Even a dollop of plain vanilla will seem
another 1 tonne is wasted. more fun served in these pretty pink
l 8 of the top 10 countries we import food and blue ice cream sundae cones.
from are drought prone. l 4 each from M&Co

08 |

008-9_VL73[NewShoots]NTSJ.indd 8 24/06/2016 01:55

 Summer
in a pot
Cream tea for breakfast? We dont mind
if we do! Inspired by other great British
classics Wimbledon, Henley and Ascot
Yeo Valley has captured the flavour
of an English cream tea in a yogurt.
Made using British organic milk, ripe
Baking beauties strawberries, double cream, a hint of
tea extract and a delicate note of freshly Supercharged
spiralizing
Love Bake Off? If youre looking
for something stylish and sweet to baked scone, its a taste of the British
serve on the patio this month, the summertime in one heavenly pot.
youngest ever contestant to appear l 1.50 for 450g from We love a bit of courgetti, but all
that hand-spiralizing can get a bit
on the show to date, Martha Collison
who made it to the quarter finals
supermarkets nationwide. tiring, especially if youre cooking
while studying for her AS levels for a crowd. Kenwood is now set
has published her first cookbook at to supercharge the spiralizing
the tender age of 19. Twist (Harper trend with the launch of the UKs
Collins, 16.99) takes basic recipes first electric spiralizer (44.99).

August
and then turns them into something Whether youre substituting
fresh and contemporary, with some spaghetti, sprucing up a stir-fry

Five ways to get

mouthwatering photography to tempt or adding substance to soups
you too. Master a classic vanilla cake, and salads, Kenwoods nifty new

inspired...
then discover how to transform it into gadget can turn a wide range of
a pink grapefruit drizzle cake or even a vegetables and even hard fruits
gin-and-tonic-infused version, perfect into a variety of spirals, noodles
for summer. and ribbons, making it the perfect
l Twist by Martha Collison is available tool for creative cooking.
from 14 July. l Find out more at
www.kenwoodworld.com/uk.

A weekend with
Olympic Alex and Jamie
fever
Its time to get ready to cheer on Great
This years Big Feastival (2628 August)
at ex-Blur band member Alex Jamess
farm in the Cotswolds promises to
Britains finest athletes as they head to be one of the biggest and best foodie
Brazil this month for the Rio 2016 Olympics events of the summer, featuring top
(521 August). Even if youre not normally
a sports fan, the Olympic events are
chefs including Jamie Oliver, Tom
always a thrilling watch for all the family, Kerridge, Natasha Corrett and Nadiya
and may even inspire some culinary Hussain. Theres the cheese hub,
adventure try our Brazilian-themed cookery demos, a wellness kitchen and
recipes (page 44), or inject some carnival a food market, not to mention a top line-
spirit into your next gathering and serve
up of music and entertainment including
up some of Rios famous desserts and
cocktails (page 68).
Mark Ronson and the Kaiser Chiefs.
l Keep up with all the news from the Rio l Book now at
2016 Games at www.rio2016.com. www.thebigfeastival.com.
www.vegetarianliving.co.uk | 09

008-9_VL73[NewShoots]NTSJ.indd 9 24/06/2016 01:44

 newshoots
Snacks post taste
From coffee subscriptions to organic veg,
in recent years, the concept of regular food
deliveries has really taken off. Earlier this
year, a new snack box service with a focus
on healthy food was launched by Marcus
Butler and Niomi Smart, two popular health
and lifestyle bloggers with a vast following
on YouTube.
A few years back we werent happy with
the way we felt physically and mentally,
says Niomi, pictured right. We were having
mood swings, lacked energy and just didnt
feel too great. We started to undergo a bit
of transformation with our diets and began
to find out about all the ways in which
the food we were eating contributed to
our overall wellbeing. What became clear
was that the processed, sugary foods we
were putting into our bodies were having a
negative impact.
Both Niomi and Marcus shared aspects of
their transformation through their YouTube
channels and social media profiles, and the
response was overwhelming. But as they
had discovered, sourcing healthy snacks on-
the-go was one of the toughest challenges
for anyone trying to improve their diet, so
the pair started to think about launching
their own snack box delivery service.
People began asking what they could do,
or how they could get their hands on the
things we were eating, and the idea came
to us when we looked at the less healthy
Meet the
maker
offerings that were out there already. By
curating a box of snacks, we knew wed
be able to provide a service that was both
exciting and convenient.
Their criteria was clear every product
had to be made from natural ingredients,
with no refined sugars, chemicals and
processed additives, and everything is
veggie or vegan. We try all the snacks
ourselves and only pick things we love, says
Niomi. Weve recently been really excited
to support some brands during their launch,
and the likes of Hangry Food Co. and What
A Melon have been in SourcedBox before
theyve even been in the shops.
Designed to be a simple,
straightforward way to start snacking
more healthily, SourcedBox has
already proved hugely popular
with the duos YouTube fans, and
theyre working on ideas for
different types of boxes for later
in the year. Were at a stage where
we have a lot of snacks lined up,
so its just about working them
into the boxes as packing
everything in each month is
like snack-Tetris!
l Sign up for your
SourcedBox monthly, one-
off or annual subscription at
www.sourcedbox.com.

Taste test
Barbecue fare
Looking for something a little different to
pop on the grill? Weve been taste-testing
some delicious veggie and vegan options.

3 Frys Braai Style

1 Gosh! Mushroom,
Puy Lentil & Butter
Bean Burger
Packed with natural and superfood
ingredients, the new vegan and free-from
range of foods from Gosh! includes this tasty
burger thats perfect for barbecues.
l 2.50 for a pack of two from Tesco.
2 Tesco Halloumi
Kebabs
Slightly salted halloumi balanced
with sweet chunky veggies and
aromatic rosemary, these kebabs
are a convenient option for a
last-minute barbecue.
l 2 a pack from Tesco.
Sausages
These vegan sausages flavoured with
coriander, nutmeg and cloves for a
traditional South African braai flavour
are just the job for char-grilling to make
classic hot dogs.
l 3.45 for a pack of eight
from Ocado.

10 |

010-11_VL73[NewShoots]NTSJLH.indd 10 24/06/2016 12:05

 In our trolley
The Veg Living teams
veg
LIVING
favourite products
LOVES
A grill up
Its barbecue season, so
cook and eat in the garden
while the sun shines.

Magic marinades
Inspired by the worlds best barbecue hotspots, Glorious!
Chic as chips
Perfect for nibbles on movie
has produced a new range of sauces that are ideal nights or parties, were
for spicing up your veggies on the grill. Choose from addicted to the new Burrata
Tennessee Chilli BBQ, a sweet sticky bourbon sauce with Mozzarella & Sweet Chilli
a hint of heat; Carolina BBQ, a tangy mustard sauce with a Jam flavour Kettle Chips,
Deep South punch; and Korean BBQ, a fragrant and spicy the latest addition to their
sauce with coconut, honey and ginger. Slather on to corn Chefs Signature range. This
on the cob or vegetable kebabs to up the flavour ante, or new seasoning is based on
use as a marinade for tofu or vegetables to really let the a collaboration with Stokes
flavours infuse. Sauces, creating a delicious
l From 1.85 at Ocado and Waitrose. Tennessee and combination of rich creamy
Korean also available from Sainsburys. cheese and a wonderful Looking for something different to
sticky sweet chilli jam. the traditional barbecue grill? The
l 1.25 for a 150g bag La Hacienda globe fire pit will stop you
from Sainsburys. getting nippy on evenings in the garden

All dressed up and can be used for cooking too.

l 129.99 from www.littlewoods.com.
If, like us, youre overdosing on salads now
summers arrived, then why not add a
delicious twist to your leafy dishes with a Made from wood wool dipped in
dressing from Fussels? The Somerset-based melted wax, Flamers are a natural,
extra-virgin rapeseed oil brand now produces aromatic and reliable way to light
a range of sauces, vinaigrettes and mayos your barbecue or campfire.
and we love their new creamy yet tangy l From 3.49 for a 24 pack at
quintessentially English combo of Quince & www.certainlywood.co.uk or from
Cider Vinegar Dressing.
l 2.50 from selected Waitrose and Asda
stores, independent retailers nationwide and
Cherry good
Union Hand-Roasted Coffees
garden centres and supermarkets.

from www.fusselsfinefoods.co.uk. new Cascara drink is a fruity,

refreshing beverage made
from the pulped fruit of coffee
cherries, collected after the

Ginger nuts
The Famous Five always enjoyed
beans have been removed for
processing. Dried naturally
in the sun, they can then be
lashings of ginger beer after used to make low-caffeine
their adventures and with coffee cherry tea (although
good reason, as its incredibly its technically neither a tea
refreshing on a hot day. Made in nor a coffee), which can be
Scotland since 1801, Crabbies brewed and enjoyed hot, or
Original Alcoholic Ginger Beer is served chilled as a summer
made using ginger, citrus fruits drink. Pink in colour, with an
and spices. Its gluten-free, plus intriguing flavour of apple
you can now choose Crabbies and rhubarb, Cascara is a
Light, which contains half the deliciously eco-friendly way Its the worst bit of having a barbecue,
ginger of the original recipe, making it a really versatile to use a bi-product of the but Ecozones vegan and eco-friendly
drink either serve straight with a wedge of lime, or use as coffee industry. Oven Cleaning Gel is a whizz at getting
a cocktail mixer with whisky, rum, gin or vodka. l 5 for 300g from that grill sparkling afterwards.
l From 1.60 at supermarkets nationwide. www.unionroasted.com. l 4.99 from Ocado.

www.vegetarianliving.co.uk | 11

010-11_VL73[NewShoots]NTSJLH.indd 11 24/06/2016 12:05

 newshoots
Passport for
globetrotting vegans
Vegans can travel the world with confidence and enjoy local
dishes without compromising their lifestyle choices with the
improved Vegan Passport, now available in a brand new app. New online
veggie and free-
This multilingual vegan phrasebook is available for the
first time in an app, which is small enough to be easily
downloaded to a phone, but big enough to include
languages covering 96 per cent of the worlds population.
The fifth edition of this essential guide has been updated
with a new design and layout, and expanded to 78 languages
Speak
the
lingo
from food shop
Honest Eatsis an exciting new online
including Hausa, Igbo, Xhosa and Zulu. Vegetarian Living readers food shop specialising in meat-free
can claim a 20% discount
When words dont work, vegans can rely on the new and and free-from diets, offering a diverse
off the Vegan Passport
improved If All Else Fails section, which includes illustrated and affordable range of specialist
book. Simply go to
images explaining what a vegan does and does not eat, no www.vegansociety.com food and drink products. Launched
matter where you are in the world. and enter the code by Sussex entrepreneurs Lisa Costello,
l The Vegan Passport can be downloaded for 1.49 from VEGANPASSPORT2016 Paul Jemetta and Luciano Censorii
Windows,AppleandGoogle Play online stores. The book is at the checkout.Offer ends after personal experiences with food
4.95, available from 8 July at www.vegansociety.com. 31 August 2016. intolerances, Honest Eats sells over 600
products, many of which are not widely
available in the UK, with items sourced

Hot off
from renowned and established food
producers across Europe.
The new online shop enables

the coals
Frys Family Foods is hoping
to inspire meat-free barbecues
up and down the country with a new
Plants on Fire e-cookbook, which includes
innovative and tasty recipes, including a
falafel burger served on an open mushroom
with red cabbage slaw, vegan sausage
barbecue skewers with couscous salad, and
even a pizza that can be cooked on the grill.
Providing fresh inspiration for those
already following a plant-based diet, Plants
on Fire will also appeal to anyone wanting
to try a meat-free alternative or to cater
for vegetarian or vegan guests. Made from
a range of plant-based proteins, all Frys
products are certified 100 per cent vegan
with no cholesterol, GM ingredients or nasty
chemicals just high protein and great taste.
l Visit www.frysfamilyfoods.co.uk to
download the Plants on Fire e-cookbook,
plus dont forget to sign up for the Frys
email newsletter for your chance to win a
Berghoff ceramic barbecue worth 300,
courtesy of The Cooks Store; competition
closes 31 August 2016.
customers to choose from food and
drink products suitable for vegan,
vegetarian and free-from diets,
including pastas, pies, ready meals,
desserts, beers and wines. With many
supermarket-bought essentials often
containing meat, animal products,
dairy or gluten, Honest Eats will also
offer everyday alternatives, including
items like bread, sauces, spreads, pesto,
yogurts, biscuits and cereals.
l Browse and buy online at
www.honesteats.co.uk.

Break out of your cooking rut!

If youre looking for fresh inspiration in the kitchen, Meat-free Win! An Honest
Any Day is an inspiring cookbook by Vegetarian Livings popular
Eats hamper
Vegetarian Living has a fabulous
food writer Sarah Beattie, featuring recipes with exciting global
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This collection of over 150 recipes includes ideas for to give away to one lucky reader, plus
everything from simple and budget-friendly midweek meals to two 30 Honest Eats online shopping
lavish dishes for gatherings and special occasions, plus tempting vouchers for two runners-up. To enter
desserts and plenty of vegan recipes too. the draw, go to www.vegetarianliving.
l Vegetarian Living readers can buy Meat-free Any Day for the co.uk. Competition closes midday
discount price of 9.99. To order your copy, call +44 (0)1202 4 August 2016.
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12 |

012_VL73[NewShoots]NTSJLH.indd 12 24/06/2016 12:03

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VL73_014.indd 14 24/06/2016 10:39:35

 Seasonseatings

Delicious Turn to
page 80 to make
almond, chia

in August
and raspberry
lollies

The holiday season is here and even

if youre not planning to go away this
month, when the sun is shining you can
make every weekend feel like a mini
break, with trips to the seaside, festivals
and barbecues in the garden with
friends. Summer produce is at its peak
now, so enjoy the glut of fresh vegetables,
sweet berries and fragrant herbs before
autumn rings the changes.

We
raspberries
If youve eaten your fill of English strawberries, late
summer is the perfect time to switch to delicate and
aromatic raspberries, which are coming into season now.
The best of the UK crop are grown in Scotland, where
long summer days produce deliciously sweet fruit.

Super smoothie Cracking cranachan Quick jam session

Whizz a handful of
raspberries, a handful of
sliced watermelon and a few
fresh mint leaves in your
blender along with water,
coconut water or apple juice.
Serve on ice with a sprig
of mint for a refreshing,
vitamin-packed drink.
For this traditional and simple
Scottish pud, whisk 300ml double
cream with 1 teaspoon of honey
and a generous tablespoon of
whisky. Lightly toast a tablespoon
of oats in a dry pan, leave to cool
and fold into the cream. Spoon the
cream on to a bowl of raspberries,
and serve with shortbread biscuits.
Pop 400g raspberries into a saucepan with
3-4 tablespoons of honey and cook for a few
minutes until squishy. Mash until smooth,
then add 2 tablespoons of chia seeds and
continue to cook, stirring occasionally, on a
gentle heat for around 20 minutes. Pour the
jam into a bowl and leave to cool and thicken.
Store in the fridge for 1 week spread on
toast, stir into yogurt or dollop on pancakes.

www.vegetarianliving.co.uk | 15

015_VL73[SeasonalSection]NTSJLH.indd 15 24/06/2016 01:45


Raspberry gin sorbet with lavender thins
Cool and refreshing, this is a
cocktail in a dessert glass or,
for a bit of fun, freeze in lolly
moulds for an adults-only treat.
Serves 6
Prep 20 mins + freezing
Cook 35 mins
150g caster sugar
200ml water
450g raspberries
6 tbsp gin
1 free-range egg white
(optional)
For the lavender thins:
150g plain flour
25g cornflour
50g caster sugar, plus extra
to decorate
100g butter, at room
temperature, diced
1 tsp dried lavender petals,
roughly crushed, plus a little
extra to decorate
1 To make the sorbet, add the
sugar and water to a saucepan,
heat gently, stirring from time
to time until the sugar has
dissolved, then boil rapidly for
1 minute. Take off the heat and
set aside.
2 Add the raspberries to a food
processor or liquidiser and pure
until smooth. Press through a
sieve into a bowl and discard
the seeds. Stir the gin and sugar
syrup into the berry pure.
3 If you have an ice cream
machine, pour in the raspberry
mixture and churn for about
20 minutes until thick. Lightly
fork the egg white together,
if using, until frothy, then beat
into the sorbet and churn for
10 more minutes until thick
enough to scoop.
16 |
016-7_VL73[SeasonalSection]NTSJLH.indd 16
4 Alternatively, pour the mixture
into a shallow cake tin with a
fixed base and freeze for 4 hours
until semi-frozen. Beat with a
fork or blitz in a food processor
until smooth and gradually
beat in the lightly whipped egg
white, if using. Transfer to a
plastic container, cover with a
lid and freeze for 34 hours or
overnight until firm.
5 To make the lavender thins,
preheat the oven to 170C/
fan 150C/gas 3. Add all the
ingredients to a bowl and rub in
the butter using your fingertips
or an electric mixer, until the
mixture resembles fine crumbs.
Bring the crumbs together with
your hands to make a dough,
then roll out thinly on a lightly
floured surface.
6 Press into a 23cm diameter
fluted flan tin. Prick the centre
with a fork and press the edges
with a fingertip. Sprinkle with
a little extra sugar. Cook for
2530 minutes until pale golden
around the edges. Mark into 12
thin wedges, sprinkle with extra
lavender petals and leave to cool.
7 To serve, remove the sorbet
from the freezer and allow to
soften for 10 minutes before
scooping into glasses. Serve
with the lavender thins.
n Per serving 419 cals, fat 14.3g,
sat fat 8.9g, carbs 61.3g, sugars
38.5g, protein 4g, salt 0.3g,
fibre 3.5g
This sorbet is suitable for vegans
if made without the optional egg
white. Serve without the lavender thins.
Recipe adapted from
www.seasonalberries.co.uk.
Seasonal star
Lavender
In season now, aromatic lavender is not only used to make
wonderfully fragranced beauty and home products, it can also
be used in cooking, as its unusual herbal-yet-floral quality works
in both savoury and sweet recipes, as well as herbal tea.
The easiest way to use lavender in savoury dishes is to make
lavender salt simply grind one part dried lavender flowers
with 10 parts coarse sea salt in a pestle and mortar. This makes
a fragrant salt you can sprinkle on anything from salads to
flatbreads or buttery new potatoes.
Use the dried flowers to add a light floral flavour to summer
desserts and bakes too. Its deliciously delicate in crme brle,
shortbread and cakes, although do exercise restraint as too
much lavender can leave your bakes tasting distinctly soap-
like! As with savoury dishes, its best to make lavender sugar by
adding dried flowers to caster sugar and using this to enhance
your recipes.
While Provence may be more famous for lavender growing,
its actually mellow English lavender that is better suited
to culinary use look out for varieties of dried Lavandula
angustifolia from farms such as www.somersetlavender.com,
or grow your own at home. To dry your own lavender, simply
harvest sprigs of buds while they are still closed to preserve the
essential oils, then hang upside down in bunches in a dark place
for up to three days. Store the dried flowers in an airtight jar
away from sunlight to preserve their colour and fragrance.
Your August larder
Fruit Apricots, bilberries, blueberries, cherries, damsons,
figs, greengages, loganberries, melons, nectarines,
peaches, plums, raspberries, redcurrants, strawberries
Vegetables Artichoke, aubergine, beetroot,
broad beans, broccoli, carrots, chillies, courgettes, fennel,
French beans, garlic, kohlrabi, mangetout, marrow,
onions, pak choi, peas, peppers, potatoes (maincrop),
runner beans, sweetcorn, turnips, wild mushrooms
Salad and herbs Basil, chives, coriander, cucumber,
lettuce and salad leaves, mint, oregano, parsley, radishes,
rocket, rosemary, sage, sorrel, spring onions, tarragon,
thyme, tomatoes, watercress
24/06/2016 01:46
 Photograph: Jonathan Gregson
Pear and lavender cake
This light, floral cake looks very pretty but
is so simple to pull together and has a lovely
moist crumb. Serve it with some cream
whipped with a pinch of ground vanilla, or
some pouring cream over the top.
Serves 8 | Prep 15 mins | Cook 1 hr
For the pears:
3 ripe pears
knob of butter, for cooking
3 tsp dark muscovado sugar
(or caster sugar)
juice of lemon
For the cake:
150g unsalted butter
57 fresh lavender flower heads, finely
chopped (or to taste)
140g caster sugar
140g self-raising flour
60g almond flour
2 large free-range eggs, beaten
016-7_VL73[SeasonalSection]NTSJLH.indd 17
1 Preheat the oven to 170C/fan 150C/
gas 4, and line a 20cm round cake tin with
baking parchment.
2 Start by preparing your pears. Cut the
pears into fine slices lengthways (removing
the peel first, if you prefer) and remove the
cores. Melt the butter and muscovado
sugar in a large frying pan and gently cook
the pear slices for 35 minutes in batches,
adding the lemon juice towards the end.
Leave to cool while you prepare your cake.
3 Beat the butter, lavender and sugar in
a bowl using an electric hand whisk until
fluffy. Sift in the self-raising flour and add
the almond flour (this will be too coarse
to sift), and fold these into the mix. Lastly,
gradually add the eggs.
4 Pour half of your batter into the prepared
tin, and arrange half of the pear slices in a
layer on top. Pour the remaining half of the
batter on top of these, and decorate the
top with the remaining pear slices. If you
Seasonseatings
have any of the butter and sugar mixture
in which you cooked the pears left over,
you can lightly brush this over the top of
the cake.
5 Bake for 4550 minutes, or until a metal
skewer comes out clean. Serve with
whipped or pouring cream while still warm,
and a glass of perry cider.
Cooks tip When fresh lavender is out of
season, you can use 1 generous teaspoon of
finely chopped dried lavender.
n Per SERVING 377 cals, fat 22.2g, sat fat 11.2g,
carbs 39.7g, sugars 26.3g, protein 5.2g, salt
0.2g, fibre 2.5g
Recipe adapted from A Handful
of Flour: Recipes from Shipton
Mill by Tess Lister (Headline, 27).
Photography by Jonathan Gregson.
www.vegetarianliving.co.uk | 17
24/06/2016 01:46
 Seasonseatings

Photograph: Jonathan Gregson

Summer vegetable
and Manchego
panzanella
A classic Italian panzanella is made with
tomatoes and the stale bread is revived
by soaking up all their wonderful juices
and dressing. This version of panzanella
also includes broad beans, courgettes and
Spanish Manchego, which add creamy and
nutty flavours to the salad. The texture and
flavour of sourdough breads are great for
panzanella, and ciabatta also works well.

Serves 4 | Prep 15 mins | Cook 10 mins

For the salad:

2 courgettes, thinly sliced into ribbons
or thin discs
juice of lemon
3 large tomatoes, chopped into large
crouton-size chunks
1 medium red chilli, seeded and finely
chopped (optional)
handful of mint, roughly torn
4 large slices stale sourdough bread
(or ciabatta), chopped into 2.53cm chunks
23 tbsp extra-virgin olive oil
300g broad beans (or a mix of broad beans
and fresh peas), shelled
120g vegetarian Manchego, chopped into
small cubes

For the dressing:

45 tbsp extra-virgin olive oil
2 tbsp balsamic vinegar

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

2 In a bowl, toss the courgettes with the
lemon juice then add the tomatoes, chilli and
mint and set to one side.
3 Place your chunks of bread on a baking tray
and drizzle with olive oil. Place in the oven for
10 minutes, or until crisped up.
4 Boil the broad beans (and peas if you are
including them) for 24 minutes in a pan of
boiling water. You can pod the broad beans if
you dont like the texture of the skin.
5 Once cool, place the broad beans in a
large salad bowl and add the courgette and
tomato mix, the bread and the Manchego.
Stir to combine. Mix the dressing ingredients
together, pour over the salad, and toss.
Cooks tip Its important to let the salad sit
for 1020 minutes or so before serving to
allow the bread to soak up the flavours.
n Per SERVING 427 cals, fat 28.5g, sat fat 7.3g, Recipe adapted from A Handful
of Flour: Recipes from Shipton
carbs 28.8g, sugars 6.7g, protein 14.2g, salt Mill by Tess Lister (Headline, 27).
1.1g, fibre 8.1g Photography by Jonathan Gregson.

18 |

018_VL73[SeasonalSection]NTSJLH.indd 1 24/06/2016 01:46


Growing tales
Andy Fussell, rapeseed oil farmer
Interview: Lindsey Harrad
At this time of year, our fields across the
British countryside are dazzling yellow with
rape flowers, and while it may be a colourful
sight, the vast majority of rapeseed has a
very unromantic destiny to be processed
using a heat and solvent extraction process
to produce a very run-of-the-mill vegetable
oil used for cooking, cosmetics and biofuel.
Nine years ago, Somerset-based farmer
Andy Fussell realised that if he was going to
keep rapeseed as part of his crop rotation,
he needed to make a radical change in what
he did with it. I recognised the business
opportunity of cold pressing it to create
a superior culinary oil, he explains. The
reaction from customers and retailers was
very good; people loved it and wanted
to stock it. We started selling our oil at
farmers markets and shows, and went on
to create our own range of rapeseed oil-
based products, including flavoured oils,
vinaigrettes, dressings, table sauces and
mayos all made using Somerset rapeseed
oil grown and cold-pressed on my farm.
It hasnt all been plain sailing, however, and
while charismatic Andy made a memorable
appearance on BBC2s Dragons Den
failing to secure investment but attracting
unbeatable publicity for his products it has
been tough making the transition from local
019_VL73[GrowTales]NTSJLH.indd 19
artisan business to securing a wider market
for Fussels products through supermarkets.
We were listed as a local supplier and then
as a national supplier in Tesco, he says.
A great high point was creating a product
with celebrity chef Lesley Waters our
rapeseed cooking spray. The low point was
being axed from Tesco when they decided
to make their own spray.
With the oil press running all year round,
Fussels produces smoked, garlic and chilli
oils too, although Andy says they always
try to stay as British as possible with any
new flavours and recipes, so youll find
homegrown ingredients such as watercress,
apple cider, quince and mint in their product
range. As a producer of a fine quality
British oil, Andy does get frustrated by our
obsession with imported olive oil, especially
as extra-virgin rapeseed oil is such a good
all-rounder and can cope far better with
being cooked at high temperatures. Olive oil
has the reputation of being the oil, but there
are plenty of others, he says. And it doesnt
have the versatility of rapeseed oil.
There are big plans afoot at Fussels, with
the launch of new premises and a demo
kitchen, where people can attend courses
and workshops to learn about the oil, as well
as farm tours to engage the public children
Seasonseatings
especially in farming. Despite the inevitable
ups and downs associated with working on
the land, Andy says he cant really imagine
doing anything else.
The volatility of what we do and the
uncertainty of the market is the worst aspect
of this job, plus only having a holiday when
youre not busy (ask my wife about this!), he
says. But the best thing is the way of life, not
being in a nine-to-five office job. We can be
out and about early in the countryside and
finish when the jobs done. We farmers have
plenty of variety in our working lives its
certainly never boring!
l Find out more about the Fussels range at
www.fusselsfinefoods.co.uk.
Did you know?
Extra-virgin rapeseed oils main USP is
that it heats to a higher temperature
without breaking down, making it an
extremely versatile cooking oil and ideal
for roasting. Its a fantastic alternative to
olive oil with 10 times the essential fatty
acid omega-3, half the saturated fat, plus
its an excellent source of vitamin E.
www.vegetarianliving.co.uk | 19
24/06/2016 01:47
 Seasonseatings

Lemon, parsley and bean noodle salad with tahini mustard

A generous handful of freshly chopped For the noodle salad:
garden herbs can really lift a simple medium courgette, cut into
dressed salad into something special. thin spirals
medium-to-large carrot, cut into
Serves 2 | Prep 20 mins | Cook 15 mins
thin spirals
For the quinoa: 425g can organic cooked cannellini
85g quinoa beans, drained
240ml water 2 tbsp currants
small handful of roughly chopped
For the dressing:
parsley, plus extra to serve
60ml fresh lemon juice
small handful of roughly chopped mint,
2 tbsp cold-pressed extra-virgin olive oil
plus extra to serve
2 tbsp hulled tahini
2 small spring onions, thinly sliced
1 tsp mustard
1 tsp garlic powder 1 Add the quinoa and water to a
1/3 tsp sea salt flakes medium pan over medium heat and
bring to the boil. Lower the heat
and continue to simmer the quinoa,
covered, until it absorbs the water. Turn
off the heat.
2 Place all the dressing ingredients in a
small bowl and whisk until creamy.
3 Prepare the noodle salad ingredients
and place with the quinoa in a large
bowl. Add the dressing and toss until
everything is thoroughly coated. Top
with an extra handful of mixed herbs Recipe adapted
from Nourishing
and serve. Noodles by Chris
n Per serving 559 cals, fat 29.2g, sat fat Anca (Race Point
Publishing, 14.99).
4.1g, carbs 55.8g, sugars 23.2g, protein Photography by
19g, salt 1.4g, fibre 14.8g Chris Anca.

20 |

020_VL73[SeasonalSection]NTSJLH.indd 20 24/06/2016 01:48


Taste not waste
Faced with a glut of garden apples, Kate Hackworthy is
always on the hunt for new ideas for these versatile fruits.
My garden has two large apple trees:
one sweet, one tart. They grow rather
wild and I probably should have pruned
them by now. Like spindly fingers, they
reach higher and higher, their apples
hanging ever more perilously far from
the ground. My gardening skills are
rather lacking, but the trees dont seem
to mind. They flower, they fruit, they
produce a seemingly endless bounty of
apples regardless.
We make crumbles and salad, cakes
and juice, and my freezer heaves with
bags of homemade applesauce. I have
dreams of pressing our apples into cider
and if we cant get our hands on a press,
we can take them to a local cider maker
who can press them for us. Like many of
our neighbours, we also leave a box of
them out for anyone passing by to help
themselves. My street is like a free apple
buffet some days.
This year, Ill be able to donate some
of my apples to my local Community
Fridge. Its a fantastic scheme where
anyone can leave excess food, whether
from gluts, overbuying or if theyre
going away, and those who need it can
help themselves. Its such a brilliantly
simple idea that I hope it starts to take
off across the country.
021_VL73[SeasonalSectionTNW]NTSJ.indd 1
Beetroot,
blackberry and
apple salad
with lemon
tahini dressing
Beetroot, blackberry and
apple salad with lemon
tahini dressing
In this vibrant salad, the earthy beetroot
and sweet apple pairs beautifully with
the creamy lemon and tahini dressing,
which brightens up the flavours. If you
cant find beetroots with stems still
attached, you can substitute the greens
in the salad for two large handfuls of
fresh spinach.
Serves 4
Prep/cook 20 mins
For the salad:
2 medium-sized raw beetroots with
stems and leaves attached (about 500g)
1 eating apple
2 spring onions, chopped
75g unsalted walnuts
1 handful of blackberries
(fresh or thawed)
For the lemon tahini dressing:
3 tbsp fresh lemon juice
1 tbsp tahini
3 tsp extra-virgin olive oil
1 clove garlic, minced
tsp sea salt
pinch of freshly ground black pepper
Seasonseatings
Save our scraps
SOS
clever Ideas for using apple cores and
peelings, and for storing blackberries.
l Apple peelings can be turned into simple
snacks: roast in the oven with a little cinnamon,
or add to smoothies.
l Make a batch of apple jelly using leftover
cores and peelings using only water, sugar and
lemon juice.
l Apple cores can be turned into apple cider
vinegar with only sugar and water. Search
online for recipes.
l After youve foraged for blackberries, freeze
any extras that wont be eaten fresh. Place
them on a baking sheet in a single layer and
freeze until solid, then transfer to bags to store
more easily.
l Blackberries will last longer in the fridge if you
dont wash them until theyre about to be eaten.
About Kate
Kate Hackworthy is a food writer
and recipe developer who blogs
at www.veggiedesserts.co.uk.
Her creative vegetable desserts
have frequently appeared in
The Guardian and she was
Jamie Olivers Food Blog of
the Month. Follow Kate on Twitter: @veggie_
desserts, Facebook: VeggieDessertsBlog and
Instagram: @kateveggiedesserts.
1 Cut the beetroots away from the stems
and wash the roots, stems and leaves.
Cut off any long root tails then, without
peeling, grate the beetroot into a large
bowl. Slice the purple beet stems, chop
the green leaves and add them to the
bowl. Wash and grate the unpeeled
apple into the bowl, together with the
spring onion. Toss gently and set aside.
2 In a frying pan, dry-fry the walnuts
over a medium heat for 23 minutes,
until fragrant but not dark. Set aside.
3 To make the dressing, mix all the
ingredients in a blender or shake in a jar
until well combined.
4 To serve, pile the salad on to plates,
top with the blackberries and toasted
walnuts, then drizzle lightly with the
lemon tahini dressing.
n Per serving 299 cals, fat 22.1g, sat fat
2.7g, carbs 16.8g, sugars 15.7g, protein
8.3g, salt 0.8g, fibre 6.4g
www.vegetarianliving.co.uk | 21
24/06/2016 01:49
 Grill fest! Chef Rachel Demuth loves to stoke up the barbecue and shares
her favourite recipes for kebabs, with plenty of side dishes to
make a memorable meal, infused with global flavours.
Here at Demuths Cookery School we love
to barbecue. There is something wonderful
about being in the open air and using real
wood coals to cook. Being outdoors and
getting that bit closer to nature makes the
barbecue a special meal, even before any
food hits the heat.
Traditionally seen as a bit of a meat-
orientated form of cooking, Id like to show
you that barbecues are equally suited to
grilling a wide variety of veggie-friendly foods.
Plain vegetables can be simply barbecued
with just a brush of oil. The best candidates
for the barbecue are aubergines, peppers,
courgettes, sweet potatoes, broad beans in
About
Rachel
Chef-proprietor
of the award-
winning Demuths
restaurant in
Bath for 25
years, Rachel is
now dedicated
to running
the Demuths
Vegetarian Cookery School, which offers
a range of themed workshops, guest
chef events, cookery holidays in France
and Italy, and the Demuths Vegetarian
and Vegan Diplomas for professional
chefs and keen cooks. As a well-travelled
foodie, Rachel loves to combine her
passion for global cuisine with the best of
locally grown produce.
www.demuths.co.uk
22 |
022-6_VL73[Rach_BBQSticks]NTSJ.indd 22
pods, whole onions in skins, asparagus spears,
corn on the cob and field mushrooms.
For introducing extra flavour to your
grilled veggies, you have a choice of adding
a marinade or spice rub before cooking,
or serving with an accompanying salsa or
chutney. Marinating should be done well in
advance. If your storecupboard is bare, the
simplest marinade can be made with just
olive oil and crushed garlic, or for a Moroccan
twist, try chermoula marinade with its
pickled lemon which is great with halloumi.
A spice rub is applied to the vegetables,
allowing the seasoning to permeate them
before grilling. In the Caribbean they use
jerk spice rub, which is made from a variety
of spices, although the key ingredient is
allspice/pimento, which is made from the
unripe berries of the pimento tree. It has a
flavour similar to nutmeg, cinnamon and
cloves combined, but is not the same as
mixed spice. In Morocco they use lekama,
which is a mix of cumin, paprika and salt,
while in India they favour a tandoori rub with
ginger, chilli, cumin, turmeric and amchoor
powder, which is made from dried mangoes.
To serve with your barbecue try our quick
naan breads (page 25) that can be slapped
straight on the grill, or for an Australian twist
make damper bread. Damper is a snake
of dough coiled around a wooden stick
and cooked over glowing coals. Authentic
damper has a similar chewiness and crisp
crust to sourdough, and a unique taste from
the eucalyptus sticks burnt on the fire.
And my most important barbecue tip is
to make plenty of everything, as I find the
vegetarian food looks so bright and colourful
that everyone wants to try it
Jerk halloumi kebabs
These spicy kebabs are perfect summer
barbecue fare, relished by meat-eaters too,
so make extra and get to the barbecue
quick, before they are all devoured! Jerk is a
Jamaican dry seasoning blend of spices used
as a rub or made into a fiery marinade. The
jerk spice rub can be made the day before to
allow the flavour to develop.
Makes 4 kebabs | Prep 20 mins + marinating
Cook 10 mins
250g vegetarian halloumi, cut into 8 cubes
1 large red onion, cut into 12 segments
(like an orange)
1 large courgette, cut into 12 x 2cm slices
For the jerk spice rub:
2 spring onions, finely chopped
3 cloves garlic, peeled and crushed
2 tsp ground allspice
tsp paprika
tsp cayenne
tsp ground black pepper
tsp ground cinnamon
tsp nutmeg
2 tsp dark brown sugar
1 tsp salt
2 tbsp olive oil, plus extra for basting
1 Make the spice rub by mixing all the
ingredients together to form a paste. Place
the halloumi and vegetables into a large
mixing bowl, gently rub in the paste and
leave to marinate for at least 1 hour.
2 Thread the vegetables and halloumi on to
kebab skewers. Skewer the courgette slices
horizontally so they lie flat on the grill. Brush
with a little olive oil.
22/06/2016 20:58
 Chefslarder
ALL images rob wicks/eat pictures

Barbecue tips Jerk

halloumi
Smoky flavours Ideally, the best kebabs

kind of barbecue should have a wood Jamaican

fire (even charcoal was once wood), black beans
and rice
and there should be smoke that can
add flavour to the food. You can add
aromatic oak wood chips, or sprigs of
rosemary or sage on to the glowing
coals as you cook.

Go for the glow Always wait until

the flames die down and the coals turn
grey before you start to cook. You
want slow, constant indirect heat to
barbecue well.

be attentive Have a small bowl of

cooking oil and a heatproof brush for
basting beside you, and oven gloves for
handling hot tongs and the barbecue.
Watch the food cooking exactly as you
would watch the grill in the kitchen
you can baste with a little oil if the food
is sticking. Never wander off and leave
the food unattended or you may end up
with charred offerings!

3 Barbecue or grill the kebabs, turning

often and basting with a little olive oil if
they stick, until the halloumi is golden and
the vegetables are beginning to char.
Serve with Jamaican black beans and rice
(see recipe, below).
n Per KEBAB 299 cals, fat 23.2g, sat fat 11.6g,
carbs 6.8g, sugars 5.9g, protein 16.3g, salt
3.4g, fibre 2.8g

For vegan kebabs, simply swap the halloumi

for plain tofu.

Jamaican black beans

and rice
This is a delicious alternative to traditional
rice n peas made without coconut milk, but
full of flavour. It makes an ideal side to go
with any barbecue dish or as a stand-alone
meal on its own any time of the year.
Serves 4 | Prep 30 mins | Cook 1 hr
75g dried black turtle beans, soaked
overnight
150g red or brown rice
oil, for frying
1 green pepper, deseeded and finely diced
onion, finely diced
1 green chilli, chopped
1 tsp fennel seed
1 tsp cumin seed
zest and juice of lemon
handful of fresh coriander and parsley,
chopped
salt and freshly ground black pepper
1 Boil the turtle beans in plenty of water for
10 minutes, drain and rinse. Then cook in
fresh water for about 3045 minutes, until
the beans are tender. Drain and set aside.
2 Rinse the rice and cook in plenty of water,
then drain, rinse and set aside.
3 Heat a little oil then stir-fry the pepper,
onion and chilli for a minute, then add the
fennel and cumin seeds.
4 Mix together the cooked rice and beans.
Stir in the pepper mix, lemon juice and zest,
and herbs, then season to taste. Serve hot or
cold with the jerk halloumi kebabs.
n Per serving 247 cals, fat 7.3g, sat fat 1.1g,
carbs 37.9g, sugars 2.9g, protein 8.1g, salt 1g,
fibre 6.6g

www.vegetarianliving.co.uk | 23

022-6_VL73[Rach_BBQSticks]NTSJ.indd 23 22/06/2016 20:58

 Tandoori
paneer
kebabs

Quick
naan
bread

24 |

022-6_VL73[Rach_BBQSticks]NTSJ.indd 24 22/06/2016 20:59

 Chefslarder
Tandoori paneer kebabs
Its definitely worth making plenty of these,
as everyone will want one and leftovers will
make a lovely sandwich filling or salad.

Makes 4 kebabs
Prep 30 mins + marinating
Cook 10 mins

250g paneer, cut into 8 cubes

1 green pepper, deseeded and cut into
8 chunks
1 red pepper, deseeded and cut into 8 chunks
2 tbsp sunflower oil, plus extra for basting

For the tandoori paste:

thumb-sized piece of ginger, peeled and
chopped
2 small dried chillies
1 tsp cumin seeds, dry-roasted and ground
tsp salt
tsp chilli powder
tsp turmeric
tsp amchoor (mango powder)
2 tsp sunflower oil
1 To make the paste, mix the ingredients
together and blend in a mini processor
until smooth. Coat the paneer cubes and
vegetables with the paste and leave to
marinate for at least 1 hour.
2 Thread the paneer and vegetables
Coriander and mint
alternately on to kebab sticks. Brush with
oil and grill or barbecue, turning often chutney
and brushing on a little more oil if they are 75g fresh coriander leaves
sticking to the grill, until the paneer is golden. 50g fresh mint leaves
3 Serve with coriander and mint chutney and 2 hot green chillies, deseeded
a hot naan (see recipes, below and right). 2 tbsp lime or lemon juice
COOKS TIP Paneer is a traditional Indian pinch of salt
cheese, made from curds acidified with 50ml water
lemon juice. It has a rubbery tasteless
quality, but is wonderful when cooked solid Blend all the ingredients
enough to hold together and it absorbs the together in a mini food
cooking flavours. It is easy to make at home processor and blend to a
or buy ready-made from Asian stores and smooth thick dip.
most supermarkets.
n Per kebab 316 cals, fat 25.9g, sat fat 11g,
carbs 3.6g, sugars 3.2g, protein 17.6g, salt 1 tsp baking powder side, until slightly puffy and lightly charred.
0.8g, fibre 2.1g pinch of salt Youll need to do this in batches.
1 tsp kalonji seeds COOKS TIP Kalonji seeds or nigella are also
1 tbsp melted butter known as black onion seeds and have a
Use firm tofu in place of the paneer and
marinate in the same way. 200g plain yogurt delicate peppery flavour. You could also add
freshly chopped coriander to the dough.
1 Put the flour, baking powder, salt and kalonji n Per naan 298 cals, fat 6g, sat fat 3.3g,
seeds into a mixing bowl and rub in the carbs 53.4g, sugars 4g, protein 8.4g, salt
Quick naan bread butter. Pour in the yogurt and mix well with a 1.5g, fibre 2.7g
These naan are so quick and easy to make, spoon until you have a smooth, sticky dough.
and great to pop on the barbecue to warm 2 Tip the dough out on to a floured surface.
through before eating. Divide in half, then each piece into half Use melted coconut oil instead of the butter and
opt for a soya yogurt.
again. Dust a rolling pin with flour, then
Makes 4 naan | Prep 25 mins
roll the pieces of dough out into 1cm-thick
Cook 5 mins
teardrop shapes. freezeme
To reheat your defrosted naan, warm through
250g self-raising flour, plus a little extra 3 Heat a large frying pan until really hot, then in the oven wrapped in foil or lightly toast them
for dusting cook each naan for a couple of minutes per under a grill.

www.vegetarianliving.co.uk | 25

022-6_VL73[Rach_BBQSticks]NTSJ.indd 25 22/06/2016 20:59

 Chefslarder
Charred pepper and
artichoke spedini

Charred pepper and artichoke spedini How to

This is a creative alternative to vegetable 1 Pull the rosemary leaves off of the stems, but
skewers. It adds an additional flavour from using make sure you leave some sprigs at the top. Mix
the rosemary stalks as skewers. together the olive oil and garlic for the marinade.
2 Cut the peppers into thick 3cm-wide slices,
Makes 4 spedini | Prep 30 mins
brush with a little olive oil and grill or char-grill
Cook 10 mins
on both sides until pliable. Allow to cool slightly.
4 long sticks of rosemary, plus extra to sprinkle 3 Fold each strip of pepper around a cube of
1 red pepper foccacia. Assemble the spedini by alternating the
1 yellow pepper artichoke with the pepper and focaccia cubes.
olive oil, for basting Brush with the olive oil and garlic marinade.
focaccia, cut into 12 x 3cm cubes 4 Barbecue or grill until the focaccia is toasted
8 jarred artichokes in oil, sliced in half and the peppers are beginning to char. Finish
lengthways with a squeeze of lemon and a sprinkle of fresh
squeeze of lemon juice rosemary leaves.
COOKS TIP While they are in season, you can
For the marinade:
replace the jarred artichokes with 4 fresh baby
1 tbsp olive oil
ones; follow the prep tips, right.
1 clove garlic, crushed
n Per spedini 382 cals, fat 19.7g, sat fat 2.1g, carbs
43g, sugars 6.1g, protein 10.2g, salt 1.3g, fibre 1.8g
Prepare fresh
baby artichokes
Pull the leaves off the artichoke
until they start to become paler in
colour, then peel away any excess
of the rough leaves and also peel
the stem. Chop the tip off, then
place in water with a tablespoon
of lemon juice and a little salt
and boil for around 30 minutes,
until tender. Drain, cut in half and
scoop out the furry inside with a
teaspoon. Cut the artichoke into
thick strips, including the tender
stalk. Leave to marinate in some
rosemary, garlic and olive oil.

26 |

022-6_VL73[Rach_BBQSticks]NTSJ.indd 26 22/06/2016 20:59

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Vegetarian_Living2.indd
VL72-027.indd 27 1
THE EUROPEAN UNION AND GREECE 20/5/2016 16:11:00
20/05/2016
14:27:18
 Grow your
own pesto
Alice Whitehead urges readers to think outside the basil box when it comes to
pesto, with tips on growing and making your own from other garden greens.
Theres not much that surpasses a tangy
veggie ragu with pasta that is until
youve made your own pesto. You cant go
wrong with a pestle and mortar of basil,
pine nuts and a good hard cheese when it
comes to pasta (or mash, or pizza for that
matter) and the herbaceous sauce, which
originated in Genoa in northern Italy during
About Alice
Alice Whitehead is
a writer who loves
to grow, eat and
get muddy. For
16 years she has
written garden
and food features
for magazines
and newspapers, and more recently split
her time between tending two large,
city allotment plots and a school garden
club. She still hasnt decided whether she
prefers the pen or the spade.
www.wonderlandfreelance.co.uk
28 |
028-9_VL73[AliceGrowPesto]NTSJ.indd 1
the 16th century, has become something of
cultural and culinary icon. Aromatic, nutty
and zesty in one mouthful, this meatless
and economical amalgam can be made
in minutes, requires little know-how and
virtually no cooking time.
But if you want to grow your own pesto
alla Genovese, you might be harder pressed.
Basil can be wickedly stubborn to flourish
in our cooler climate (unless you have the
luxury of a greenhouse or polytunnel) and
while you might succeed with a handful, the
luxurious bunches needed for a good pesto
can be out of the reach of most gardeners
and especially towards the end of the
gardening year.
A little crush
But why get in a basil rut? The word pesto
is actually a generic term coming from
the word pest or pestare, which means
to pound or crush, as you do in a pestle and
mortar and does not refer to the greens at
all. Thus, in many parts of the Mediterranean,
youll find parsley pesto with capers; pesto
made with garlic scapes (great served with
plant
eggs); pesto rosso made with sundried
tomatoes; and in Germany, Grne Sosse
a kind of salsa verde made with herbs such
as sorrel, chervil or even borage, with sour
cream and vinegar.
Indeed, while theres still much debate on
just what are the right quantities of garlic, salt
and cheese needed for pesto and whether it
should be smooth or speckled with green, or
what kind of nuts to use the main ingredient
can also be freely tweaked depending on
whats to hand in the vegetable patch.
Even a small pot or window box can
provide bundles of pesto ingredients. Try
thinly sowing sorrel, coriander, parsley and
spinach now on well-watered compost and
cover with a little soil. Sow
little and often for supplies
of young leaves over
several weeks, and
cover with cloches or
bring indoors if the
weather turns cold.
Chervil makes an
aromatic pesto too
and its mild aniseed
22/06/2016 21:10

leaves retain their flavour well in this
raw form rather than being cooked. Its
fabulous dolloped on top of egg and
potato salads, or mixed with soft cheese
to make a dip for crudits and bread
sticks. The other benefit of chervil is,
unlike many other herbs, it will also thrive
in shade as it tends to go to seed in
the sun.
Other interesting leaves that can
be harvested for your homemade
crushes (and often over-looked) include
nasturtium, rocket and watercress all
nice and peppery as well as broccoli.
And what about your plump
tomatoes? Rather than buy ready-made
sundried tomato pesto, you can dry
your homegrown harvest in the oven.
Simply halve them, scoop out the seeds
and drizzle in plenty of oil and salt and
pepper, then roast in the oven on its
lowest setting for up to three hours. Once
dried, blitz 10 or so halves with pitted
black olives, garlic cloves, almonds, and
some fresh herbs such as rosemary,
along with a dash of balsamic vinegar
and oil and youll beat a bottle of Saclas
finest hands down.
Winter warmers
And who said pesto was just for summer?
Chervil and parsley will survive into
autumn and winter with a little protection,
and if you have a bigger veg patch, you
can plant some greens to keep you
in pesto throughout the cold spell.
Kale and Swiss chard can be sown for
baby leaves now and left to grow over
winter, and you can also make tasty
pestos from the young tops of radish
and turnips. Pop a late sowing in now,
by making a shallow drill in the soil using
a trowel handle, and popping the seed
on the surface. Cover lightly with soil,
and keep the area moist if the weather
turns dry. You use the roots for their tops
rather than their bottoms, blitzing the
greens with plenty of toasted almonds or
walnuts to offset the bitterness. Bigger
leaves can be used too, but youll need
to remove the stem, as this can be tough
and chewy.
028-9_VL73[AliceGrowPesto]NTSJ.indd 2
Classic crop
And, if no pesto is quite the same for you
without basil, the best advice is to grow
it from seed in a sunny patch rather than
from transplanted seedlings which tend
to droop, scorch and eventually die in
the midday sun. As your seeds grow,
pinch out the tips of the shoots regularly
to prevent flowering (going to seed)
and hold off on feeding if you want a
fuller flavour.
While a sappy supermarket pot of basil
will never thrive outdoors, they are very
handy for creating free basil plants on
the windowsill. Many herbs, such as mint,
lemon balm and oregano can be rooted
in water, meaning they will produce
roots when the bottom of the stem is
submerged, so trying clipping 15cm
lengths of basil and watch the roots and
shoots take off. Its an easy project for
children and, best of all, they can eat the
results within a few weeks with lashings
of cheese and pasta, of course!
Greenliving
Pesto power!
Toss it through spaghetti, mash it with potato
or spread it on a pizza base however you like
to use yours, heres are our five favourite
pepped-up pestos.
Radish leaf and almond
Not just good for roots, radishes can be used
for their young leaves too. Grab 2 handfuls
and remove the stems, placing them in a food
processor with 50g hard cheese, 50g almonds,
1 clove of garlic and the juice and zest of half a
lemon. Add 2 tablespoons of olive oil, or more
depending on the consistency you like, and
season with salt and pepper.
Chervil and pine nuts
This tangy pesto is perfect mixed with goats
cheese for a dip. Combine 2 handfuls of chervil
with the same amounts of cheese, garlic, lemon
juice and oil as above, and add 50g pine nuts.
Coriander and pumpkin seed
Fabulous with roasted squash fresh off the
barbecue, this Mexican-style pesto combines
2 good handfuls of coriander leaves with 25g
toasted pumpkin seeds, 2 tablespoons of lime
juice, 50g hard cheese, 1 clove of garlic and olive
oil. Season to taste with lots of freshly ground
black pepper and sea salt.
Broccoli and walnut
Stir this mean green pesto through beans, rice or
pasta. Boil 1 head of broccoli florets and add to
a blender with the same ratio of cheese, garlic,
lemon juice and oil as in the first recipe, adding
50g walnuts at the end. Season with salt and
pepper to taste and blitz to a smooth or chunky
paste, depending on how you like it.
www.vegetarianliving.co.uk | 29
22/06/2016 21:10
 Perfectlypreserved

photographY: Helen Cathcart

030-5_VL73[FJanssen]NT2SJ2LH.indd 30 24/06/2016 08:35

 A passion
for pickles
Jon Bennett meets Freddie Janssen, the queen of kimchi,
and discovers the secret behind her signature sandwich.
Freddie Janssen is my hero. Shes a
hero because she rescued me from a
situation that must have happened to
nearly every veggie over the years. You
get offered a food, youre reassured
that its definitely not got any meat in
it, you try it and absolutely love it. And
then you find out they lied.
Thats what happened to me when
I ate kimchi at a Korean Bibimbap
restaurant. I looked at this fiery red
sauce sceptically, but was told it was
a traditional fermented dish that was
incredibly good for you. I tried it, loved
it, and then a quick look on Google
afterwards revealed the dish contains
salted shrimps and fish sauce. So when
about a year ago pictures started
to appear on my Instagram feed of
an amazing-looking kimchi and blue
cheese sandwich sold at Druid Street
the place many foodies say is now
Londons best food market I tried to
ignore them like an ex at a party.
Imagine my delight when I
discovered Freddie had spent months
experimenting to develop a totally
vegetarian kimchi and the results
are stunning. You dont need the fish
sauce and the shrimps to make kimchi,
she tells me as we both tuck in to the
result of her hard work. Its got so many
bold flavours, so I upped the amount of
sesame oil and soy as well and I think
the results are really good. Working on
a stall you want everyone to be able
to try what youre making, so it made
sense to make it veggie-friendly.
Fashionable fermenting
Its been said that preserving is having
a moment. Like baking post-Bake
Off, making jams and pickles is no
longer seen as either naff or a faff.
030-5_VL73[FJanssen]NT2SJ2LH.indd 31
Freddie says she was determined her
debut book, Pickled, would persuade
readers that preserving was both easy
and rewarding.
The books that I had used when I
started to get into pickling all felt very
technical and scientific, and I wanted
to avoid that. They are great at what
they do, but I wanted my book to feel
accessible. I really wanted to stress that
pickling isnt something thats hard and
its not even time-consuming. It may
take a while for the pickling process to
finish but thats not time you need to be
doing anything, the work is happening
in the jar.
Freddie grew up in Maastricht in
Holland and says her passion for pickles
started early because the Dutch are so
keen on brined veg. There are shops
that only sell pickles we eat them with
everything! I think it might be because
Dutch food can be quite bland and safe;
its very meat-and-two-veg with no
spice, so adding pickles gives it a kick. I
grew up near the border with Germany,
so there was a lot of sauerkraut as well.
Ive always loved those flavours.
Her background is proof that
you dont need a formal training in
catering to turn your hobby into a
job. She arrived in the UK in 2008,
after spending time out travelling the
world and grazing on market stalls and
restaurants everywhere from Mexico
to Malaysia, Singapore to South Africa.
Settling in London, she was working
as a creative director at an advertising
agency when she started hosting
dinners at a gallery. She enjoyed it
so much she eventually decided to
leave her job and started a three-
month pop-up lunch counter inside
a coffee shop.
Freddies fermenting how-tos
Make sure you have the right size jar
or container. Its best to be on the big side
of big not the small side of big so that the
fermentation can do its thing.
Avoid using metal jars, bowls or
containers. Use vessels made from non-
reactive materials such as ceramics and food-
grade plastic containers.
Always cover the ingredients fully in
the brine. The best way to do this is to
press down on it completely, releasing all the
bubbles from the liquid, then put a clean plate
on top followed by something heavy to keep it
submerged in the liquid.
Always use a sterilised jar. If youre looking
to store the preserve for a couple of weeks or
longer, there are two options. You can wash
the jars, including their lids, in hot water and
soap and then place them in a preheated oven
for about 10 minutes, until the jars and lids are
completely dry. Or you can dump your jars and
lids in your dishwasher on the hottest setting.
Never put hot liquids in cold jars. They
may crack the jar should be the same
temperature as the liquid you are porting.
Never fill to the top. Always allow space for it
to breathe.
Close and cool your jar. Once youve added
your ingredients, close the jar immediately,
leave to cool to room temperature and then
refrigerate until needed.
Freddies tips on ingredients
l Use the nicest, freshest, most seasonal
produce you can.
l Its important to use good salt such as kosher,
sea or pickling salt, rather than normal table
salt. This contains caking agents like iodine,
which can cloud the brines and inhibit beneficial
bacteria during fermentation.
l Its absolutely fine to use normal, granulated
sugar or you can use caster sugar as well
(it dissolves quicker).
l Dont use cheap vinegar. You will taste it.
l Dont freak out if the garlic in your brine turns
blue. It might look like some scary chemical
reaction but it just means the garlic is old. It
wont hurt the pickle.
www.vegetarianliving.co.uk | 31
24/06/2016 08:36
 Perfectlypreserved
Explosive flavours
She now supplies a string of
restaurants and shops with her pickles
and condiments, which has led to
some unlikely discoveries about the
mysterious power of fermentation.
I hadnt realised just what goes on
with fermenting until I got into it. I
presumed I could put the kimchi in
a jar, but you cant because it just
keeps on releasing gas so the jars will
32 |
030-5_VL73[FJanssen]NT2SJ2LH.indd 32
explode. Theyre like little hot sauce
bombs you have to be careful!
Her book, which does contain
some meat dishes, has more than 60
recipes for pickles, kimchi, sauces and
drinks. Theres everything from Thai
pickled shallots to chipotle pickled
eggs to an intriguing homemade
version of the addictively fiery
sriracha sauce. However, its still the
kimchi and cheese sandwich that
FAT sesame
Kimchi
shes best known for. Its so popular
that it is featuring as a guest dish in
the caf at Shoreditchs ber hipster
hangout the Ace Hotel.
She says the inspiration for putting
kimchi with cheese a combination
that sounds like it just shouldnt work
came from the New York restaurant
Momofuku. Their first cookbook had
a recipe for croissants made with
kimchi butter that she adapted into
a sandwich. What followed was the
street food equivalent of getting to
number one. I know some bands get
bored of playing their big hit, she says
as she tucks into another bite of her
signature dish. But Im still very happy
playing what the audience like!
Freddies kimchis & pickles
FAT sesame kimchi
FAT is the name of the pop-up
restaurant I started with Alice Waese
and Terence Teh. We developed this
Napa cabbage kimchi for our events
and pop-ups where wed make kimchi
quesadillas that people went nuts for.
We never had much of an offering for
veggies (except for a serving of house
pickles, obvs), so we decided to omit
the fishy elements like salted shrimp
and fish sauce, and instead used
sesame oil, sesame seeds and extra
soy, which totally worked and bumps
up the umami vibes even more.
Makes 1.5 kg
2 large Chinese cabbage
(about 600g700g each)
2 tbsp sea salt
100g granulated sugar, plus 2 tbsp
3 tbsp gochugaru (Korean red chilli
powder)
3 cloves garlic, peeled and crushed or
finely chopped
1 thumb-sized piece of fresh ginger,
peeled and grated
60ml light soy sauce
50ml sesame oil
5 spring onion stalks, finely chopped
3 tbsp sesame seeds
1 Rinse the cabbage well and drain.
Chuck out any damaged outer leaves.
Slice in half, then cut it into 4 pieces
lengthways. Next, chop into slices
about 1cm thick.
2 Put the cabbage into a large plastic
container and add the salt and
2 tablespoons of sugar. Toss well, put
24/06/2016 08:49
 the lid on the container and chill in the
fridge for 24 hours.
3 Remove the cabbage from the
fridge. (Ideally, you want to do this an
hour before handling it to keep your
hands from getting super-cold.) Take
handfuls of cabbage, and squeeze out
as much of the liquid as you can.
4 In a separate bowl or plastic
container, add the gochugaru, the
remaining sugar, garlic and ginger
and mix well. Add water if its too
thick, then stir in the soy sauce and
sesame oil.
5 Add the cabbage, spring onion
and sesame seeds to the slurry and
use your hands to mix really well,
squeezing the paste into the cabbage.
(If youre scared of garlicky fingers,
wear disposable gloves.)
6 Return the cabbage to the large
plastic container, put on the lid and
refrigerate. The kimchi will taste nice
within 1 week, and start to build up a
nice funk after 2 weeks. After those
2 weeks you can keep fermenting it as
it will just get fizzier and funkier. This
will keep for up to 1 month.

Kimchi butter
This is amazing if you smear it on
to grilled corn on the cob, or use it
instead of plain butter when making
scrambled eggs. I find slathering it on
to warm, toasted Turkish bread and
serving it with some pickles and a
beer works pretty damn fine, too.
Kimchi butter
Makes 100g

4 tbsp FAT sesame kimchi

(see recipe, opposite)
90g salted butter, at room
temperature
tbsp white miso paste

1 Blitz the FAT sesame kimchi into a

pure using a food processor.
2 You want to draw out most of the
moisture of the kimchi here, so place
it in muslin and squeeze out all of
the liquid.
3 Whisk the butter until it starts to get
fluffy, then whisk in the miso paste
and kimchi until thoroughly combined
and airy.
4 Transfer the butter to a plastic
container, or wrap it in cling film and
shape into a log. Refrigerate for 1 hour
before using. The butter will keep in
the fridge for up to 1 week.

030-5_VL73[FJanssen]NT2SJ2LH.indd 33 24/06/2016 08:49

 Perfectlypreserved
Kimchi and Stilton
grilled sandwich
This recipe is inspired by Christina Tosi,
who runs Milk Bar in New York City, a sister
brand to Momofuku. This one time, at Milk
Bar, I ordered a croissant that was made by
folding kimchi butter into the dough rather
than normal butter, with blue cheese as a
filling. It was a revelation. When Christinas
first book, Momofuku Milk Bar, was published,
the recipe for this was included and I tried
to make them. I failed. Its really, really hard
to make croissants! So I came up with the
idea to turn it into a sandwich, which is a lot
easier. Ive been selling these grilled cheese
sandwiches at market stalls and pop-ups for
years and people love them. Its so racy! Its
crazy! It shouldnt work! You cant put kimchi
in sandwiches! Yes you can. And its delicious.
34 |
030-5_VL73[FJanssen]NT2SJ2LH.indd 34
Makes 2 sandwiches | Prep/cook 15 mins
softened butter, for spreading
4 slices of good quality white bread
3 tbsp FAT sesame kimchi (see recipe,
on page 32)
2 tbsp finely chopped spring onions
2 tbsp good quality vegetarian Stilton,
or other similar blue cheese, crumbled
2 good handfuls of good quality, grated
vegetarian Cheddar
small handful of cheese curds (optional)
1 Spread the butter on one side of each slice
of bread, and dont be shy. If using a toastie
maker, put 2 slices of bread, butter-side
facing down, on to the grill. If you dont have
a toastie maker, heat a large, heavy-based
pan over medium heat. Put 2 slices of bread,
butter-side facing down, in the pan.
2 Now add the toppings in this order: kimchi,
Kimchi and Stilton
grilled sandwich
spring onions, Stilton, Cheddar, and if you
like, cheese curds. Top the sandwiches with
your remaining slices of bread, butter-side
facing up.
3 If using a toastie maker, press down hard
so things dont start falling out, and toast
until done. If using a pan, put a sheet of foil
or baking paper on top of the sandwiches
followed by a casserole dish (the weight of
the casserole will press the sandwich down).
Fry over medium to low heat, until golden on
one side, then flip over and repeat with the
other side. When ready, the cheese should
be melted and the toast golden brown.
n Per sandwich 383 cals, fat 18.7g, sat fat
10.4g, carbs 39.5g, sugars 7g, protein 15.7g,
salt 3.1g, fibre 3.7g
24/06/2016 08:36
 Giardiniera pickles
I remember having an amazing solo lunch
at New Yorks Parm restaurant about five
years ago where I ate these Italian pickles
for the first time. When Parm opened,
everyone went nuts for their meatball sub
and turkey sandwich. Personally, I died when
trying their giardiniera pickles. I love having
them straight up as antipasti with cheese
and a good bottle of wine. But you can
blitz them up into a salsa, or pile them on to
sandwiches or, heck, why not a pizza?

Makes 1 2-litre jar

200g sea salt

1 red pepper
1 yellow pepper
1 courgette
aubergine
100g button mushrooms
1 red onion
4 cloves garlic, peeled and thinly sliced
60ml olive oil
2 rosemary sprigs
2 bay leaves
2 juniper berries
4 cloves
1 tsp black peppercorns
1 tbsp granulated sugar
750ml white wine vinegar

1 In a large tub or bowl, combine 2 litres

water and the salt and stir until dissolved.
2 Rinse and cut the peppers, courgette,
aubergine, mushrooms and onion into your
preferred shapes. I like adding a crinkle cut
into the mix. Add them to the salt water.
Cover with a clean plate or something
heavy to ensure everything is under
water, and leave to sit overnight at room
temperature.
3 The next day, drain the vegetables and
rinse under cold water. Put on a tea towel to
let them dry for 12 hours.
4 Add the drained and dried vegetables
to a clean jar, along with the garlic, olive
oil, rosemary, bay leaves, juniper berries,
cloves, peppercorns and sugar. Top with the
vinegar, press the vegetables down well,
seal and store somewhere dark and cool.
They will be ready in 12 weeks and keep,
refrigerated after opening, for 1 month.
Giardiniera
pickles

Recipes adapted from

Pickled: Over 60 inspiring
recipes for pickles, kimchis,
vinegars & more by Freddie
Janssen (Hardie Grant,
15). Photography by
Helen Cathcart.

www.vegetarianliving.co.uk | 35

030-5_VL73[FJanssen]NT2SJ2LH.indd 35 24/06/2016 08:36

 B
T he

est

B urger

Q uest
is over!
Order online at
4 Low salt morethanmeat.co.uk
4 Low fat
4 No cholesterol Also available:
4 High in B12 Jumbo Sausage Rolls,
4 Source of protein Lorne Sausages
4 Suitable for Vegans & Lamb Casserole

@more_than_meat morethanmeat
Made in Britain

MoreThanMeat_BBQad.indd 1 24/06/2016 10:32

 Feijoada
stew with
tropical
fruit salsa

page 44
photograph: michael dannenberg

Everyday eats
Join the spirit of the Olympic Games with traditional Brazilian dishes
given a veggie twist, plus cook-free recipes for hot summer days.

037_VL73[Midweek_Intro]NTSJ.indd 1 24/06/2016 01:50

 Middle Eastern roasted
vegetables with
pomegranate seeds

photographY: Ryland Peters & Small

Simple summer cooking is not all about barbecues and salads your
oven can be just as handy for dishes you can pop in and forget about.

Middle Eastern roasted vegetables with pomegranate seeds

This dish has an interesting combination of
vegetables and fruit. Served with a garlicky
yogurt sauce, it is a delicious way to enjoy
vegetables. Add to your Middle Eastern
mezze theme with some flatbread and
homemade sweet potato hummus.
Serves 6 | Prep 20 mins | Cook 50 mins
2 aubergines, partially peeled and cut
into thin wedges
2 courgettes, partially peeled, halved and
sliced lengthways or cut into wedges
2 red or yellow peppers, deseeded and
cut into quarters
100200ml olive oil
810 cherry or baby plum tomatoes
2 firm peaches, peeled, pitted and cut
into wedges
1 tsp toasted fennel seeds
1 tsp toasted coriander seeds
500g thick, creamy yogurt
23 cloves garlic, crushed
2 tbsp pine nuts
2 tbsp tahini, well beaten to the consistency
of pouring cream
seeds of pomegranate
sea salt and freshly ground black pepper
sweet potato hummus, to serve (see recipe,
opposite)
1 Preheat the oven to 200C/fan 180C/gas 6.
Place the aubergine, courgette and pepper
in an earthenware or ovenproof dish. Drizzle
the oil over them and place them in the
preheated oven for 30 minutes, turning them
in the oil once or twice.
2 Add the tomatoes, peaches and spices,
along with a little extra olive oil if necessary,
and return them to the oven for 20 minutes.
3 In a bowl, beat the yogurt with the garlic
and season to taste with salt and pepper.
4 In a small heavy-based pan, dry-roast the
pine nuts until they give off a nutty aroma
and turn golden brown. Tip them into a dish
and put aside.
5 When the roasted vegetables are ready,
arrange them on a serving dish. Spoon
the yogurt over them, drizzle the tahini in
swirls and scatter the roasted pine nuts and
pomegranate seeds over the top. Serve while
the vegetables are still hot.
n Per serving 790 cals, fat 67.2g, sat fat 13.8g,
carbs 27.6g, sugars 14.7g, protein 19.3g, salt
1.8g, fibre 13.6g

38 |

038-40_VL73[VeggieGrills]NT2SJ.indd 38 24/06/2016 08:37

 Simplecook
Spinach and ricotta
stuffed onions

Sweet potato hummus

1 large sweet potato, baked until very
tender, flesh scooped
400g can chickpeas (a few reserved for
the garnish)
2 cloves garlic, peeled
6 tbsp tahini
tsp each cumin and coriander seeds,
gently toasted in a dry pan until fragrant
grated zest and juice of lemon
34 tbsp extra-virgin olive oil
1 tsp sea salt
1 tbsp freshly chopped parsley, to garnish

1 Put the cooked potato flesh, chickpeas,

garlic and tahini in a food processor and
blitz together.
2 Using a pestle and mortar, grind the
cumin and coriander seeds to a powder
and add to the processor (reserving a
pinch to garnish). Add the lemon zest
and juice, salt and 3 tablespoons of
olive oil. Blitz again until you have a soft,
smooth pure, adding more olive oil if
the mixture is stiff. Season to taste.
3 Serve drizzled with olive oil, and
sprinkled with reserved chickpeas, spices
and parsley to garnish.

Spinach and ricotta

stuffed onions
Stuffed onions are much easier to make than
you might think and can be prepared ahead
of time, so they are ideal for entertaining.
These are filled with creamy ricotta and
spinach, but they could also be filled with a
nut-based stuffing. Serve with a fresh green
salad on the side.
Serves 4 | Prep 20 mins | Cook 45 mins
8 red or white onions
2 tbsp olive oil
75g spinach, finely chopped
250g ricotta
grated zest and juice of lemon
tsp grated nutmeg
pine nuts and breadcrumbs, for topping
salt and freshly ground black pepper
1 Preheat the oven to 180C/fan 160C/gas 4.
Cut the root off the onions so that they sit
flat. Then cut about 2cm off the tops and
peel away the skins. Hollow out the inside of
the onions with a teaspoon, leaving the outer
one or two layers. If there is a hole in the
bottom of the onion, use a piece of the onion
that has been removed to fill it in.
2 Put a large sheet of kitchen foil on a baking
sheet enough to wrap the onions and put
the onions on top. Season the onions with
salt and pepper, drizzle with olive oil, pour in
2 tablespoons water, then wrap to enclose
in foil. Bake in the preheated oven for
30 minutes or until the onions are soft.
3 To prepare the filling, wilt the spinach in
a saucepan set over low heat. Drain off any
excess moisture and let cool. Put the ricotta,
spinach, lemon zest and juice, nutmeg and
salt and pepper in a bowl and stir well.
4 Fill the baked onions with the spinach
mixture and top with a handful of pine nuts
and breadcrumbs to add some crunch. Put
the onions on a baking sheet and return
to the oven for 15 minutes or until the tops
are golden. Serve immediately with a fresh
green salad on the side.
n Per serving 294 cals, fat 18.5g, sat fat 5.8g,
carbs 21.8g, sugars 14.8g, protein 10.5g, salt
0.6g, fibre 5.6g

www.vegetarianliving.co.uk | 39

038-40_VL73[VeggieGrills]NT2SJ.indd 39 24/06/2016 08:37

 Simplecook
Barbecue bread loaf
This is such a fun, rustic recipe. It might get
slightly messy when sharing out, but that is
part of the joy. Make sure to squeeze out the
excess water properly from the tofu to avoid
a watery sauce. You can also make this with
individual rolls instead.
Serves 6 | Prep 20 mins | Cook 50 mins
1 onion, roughly chopped
1 red pepper, deseeded and coarsely chopped
1 celery stick, chopped
2 tbsp extra-virgin olive oil or vegetable oil
2 cloves garlic, crushed
400ml passata
2 tsp vegetarian Worcestershire sauce
1 tsp dried oregano
1 tsp ground cumin
1 tbsp ketchup
1 tbsp cider vinegar
1 generous tbsp dark brown sugar
2 tbsp barbecue sauce
400g firm tofu, rinsed, drained, patted dry
and cut into bite-size cubes
40 |
038-40_VL73[VeggieGrills]NT2SJ.indd 40
400g bread loaf
sea salt and freshly ground black pepper
grated cheese, to serve (optional)
1 Put the onion, red pepper and celery in
a food processor and blend until minced.
Alternatively, chop very finely.
2 Combine in a large frying pan with the
oil and cook until soft, stirring often. Add
the garlic and cook for 1 minute. Stir in the
passata, Worcestershire sauce, oregano,
cumin, ketchup, vinegar, sugar and barbecue
sauce. Let simmer for 10 minutes.
3 Taste and adjust the seasoning. Stir in
the tofu and simmer, covered, for about
1520 minutes more.
4 Meanwhile, slice the top off the loaf and
set aside. Hollow out the loaf by pulling
out the soft bread, shred and stir into the
tofu mixture.
5 Preheat the oven to 200C/fan 180C/gas 6.
Set the loaf on a piece of kitchen foil large
enough to wrap around the bread. Fill the
hollow loaf with the tofu mixture and replace
Barbecue bread loaf
the bread lid. Enclose with the foil and bake
in the preheated oven for 20 minutes. Serve
warm, with grated cheese if desired.
n Per serving 348 cals, fat 11.4g, sat fat 3.2g,
carbs 46.4g, sugars 17.4g, protein 15.6g, salt
2.1g, fibre 4.1g
This loaf is perfectly vegan, providing you opt
out of serving it with the grated cheese.
Recipes adapted from 101 Vegetarian Grill &
BBQ Recipes (Ryland Peters & Small, 12.99).
Photography Ryland Peters & Small.
Smoky flavours
Readers can buy 101 Vegetarian BBQ &
Grill Recipes for the special price of 9.99,
including p&p. Call 01256 302699 and quote
reference GJ2.
24/06/2016 08:38
 Lemon barley water

How to
Make your
own soft
drinks
While children may love squash and fizzy pop,
especially on hot days, they are not always
the best choice for them to drink regularly.
Discover how easy it is to make your own
refreshing squashes using storecupboard
ingredients, seasonal fruit and herbs that
everyone in the family can enjoy. These
homemade squashes are also a delicious
non-alcoholic option at a summer party.

Lemon barley water

photographY: Emily Han and Gregory Han

Makes 940ml

100g pearl barley

1.4 litres water
peel of 1 medium lemon, cut in wide strips
85g honey, or more to taste
juice of 2 medium lemons (or 60ml)
2 sprigs of lemon balm or mint

Cook the pearl barley

Rinse the barley under cold water until the
water runs clear. Drain well. Combine the
barley, water and lemon peel in a large
saucepan. Cover and bring to the boil.
Reduce the heat and simmer, covered, for
30 minutes.
Strain and cool
Strain through a fine-mesh strainer into a
heatproof container. Discard the lemon peel
and reserve the barley for another use (toss
it with vegetables and herbs to make a grain
salad). Stir the honey into the hot barley
water. Let cool to room temperature.
Strawberry squash Strain the pulp
Remove from the heat and let cool. Strain
Makes 470ml
through a fine-mesh strainer, gently pressing
1 tbsp freshly squeezed lemon juice on the strawberries to extract the liquid
235ml water without forcing the pulp through the strainer.
200g sugar Discard the solids. Store in the refrigerator
340g strawberries, hulled and quartered for up to 2 weeks.
Dissolve the sugar
Combine the lemon juice, water and sugar in
a saucepan. Bring to the boil over a medium
heat, stirring to dissolve the sugar.

Add the lemon and herbs
Stir in the lemon juice and herbs. Cover
and refrigerate in an airtight container.
Serve chilled.
Simmer the strawberries Recipe extracted from Wild
Stir in the strawberries. Reduce the heat Drinks & Cocktails by Emily
Han (Fair Winds Press, 14.99).
and simmer gently, stirring occasionally, for Photography by Emily Han and
20 minutes. Gregory Han.

42 |

042-3_VL73[tut_softDrinks]NTSJLH.indd 42 22/06/2016 21:52

 Kitchentutorial

How to
use your
strawberry
syrup
l Add lemonade or
carbonated water to
the syrup to make fizzy
drinks, or use as the base
for cocktails such as a
squash mojito, strawberry
bourbon smash, or a
Champagne cocktail.
l Drizzle it on waffles or
ice cream sundaes as a
healthier alternative to
shop-bought syrups.
l Stir into Greek or thick

Try this
soya yogurt for breakfast
just add granola.

Steep herbs in the

syrup while it cools.
Add a sprig of lemon
verbena, lavender,
rose geranium
or basil.

Strawberry squash

www.vegetarianliving.co.uk | 43

042-3_VL73[tut_softDrinks]NTSJLH.indd 43 22/06/2016 21:00

 Brazilianflavours
Carnival
kitchen
If youre planning to watch the Rio
Olympics, be inspired by Brazilian
cooking, where South America meets
the Caribbean combining a blend of
vibrant spices and tropical ingredients
in exciting dishes your family will love.
Pastels with sweetcorn,
Gruyre and tomato
Serves 4 | Prep 30 mins + cooling and chilling
Cook 30 mins
For the pastry:
225g plain flour
100g butter
1 free-range egg yolk
For the filling:
1 tbsp olive oil
3 spring onions, chopped
1 red chilli, chopped
1 clove garlic, chopped
50g sweetcorn
1 large tomato, deseeded and diced
small bunch of coriander, chopped
grated zest of 1 lime
75g vegetarian Gruyre cheese, diced
dash of cachaa or white rum (optional)
1 free-range egg, beaten
1 To make the pastry, rub the flour and butter
together until the mixture resembles crumbs.
Add the egg yolk and 4 tablespoons of
cold water and stir until the mixture forms a
smooth dough. Turn out, knead lightly on a
floured work surface, then cover with cling
film and chill for 30 minutes.
2 Meanwhile, heat the oil in a small pan and
saut the spring onions, chilli and garlic for
3 minutes. Remove from the heat and allow to
cool. Stir in the sweetcorn, tomato, coriander,
lime zest, Gruyre and cachaa or rum, if using.
3 Roll the pastry out into a 43cm x 27cm
44 |
044-9_VL73[Liz_RioCarnival]NTSJ.indd 44
rectangle, then cut into 8 rectangles. Divide
the filling between each, placing in the
centre. Brush the edges with water and
fold the pastry over the filling to enclose,
pinching the edges together. Place on a
baking tray, cover with cling film and chill for
a further 30 minutes.
4 Preheat the oven to 190C/fan 170C/gas 5.
Uncover the pastels, brush with the beaten
egg and bake for 2025 minutes, until well
risen and golden. Serve with a salad.
n Per serving 546 cals, fat 33.7g, sat fat 18.6g,
carbs 46.4g, sugars 2.5g, protein 13.6g, salt
0.9g, fibre 3.6g
Feijoada stew with
tropical fruit salsa
Serves 6 | Prep 20 mins | Cook 2 hrs 15 mins
For the feijoada:
3 tbsp olive oil
1 aubergine, cut into cubes
1 red onion, sliced
2 cloves garlic, chopped
1 red pepper, deseeded and sliced
1 yellow pepper, deseeded and sliced
2 tbsp smoked paprika
575g fresh tomatoes, chopped
2 x 425g cans black beans, drained
2 tbsp tomato pure
250ml vegetable stock
25g dark chilli-flavoured chocolate, roughly
chopped
2 courgettes, cut into sticks
4 tbsp chopped fresh coriander
Recipes and styling: Liz Martin
Photography: Michael Dannenberg
Pastels with
sweetcorn,
Gruyre and
tomato
For the salsa:
1 tbsp olive oil
1 small fresh pineapple, peeled, cored
and diced
2 chillies, sliced
1 ripe mango, stoned, peeled and diced
1 red onion, chopped
soured cream, tortilla chips and sprigs of
fresh coriander, to serve
1 To make the feijoada stew, preheat the
oven to 130C/fan 110C/gas . Heat the oil in
an ovenproof casserole dish and saut the
aubergine for 5 minutes, until golden. Using
a slotted spoon, transfer to a plate. Add the
onion, garlic and peppers to the pan and
saut for 8 minutes, until softened.
2 Return the aubergine to the pan and stir
in the remaining ingredients. Bring to the
boil, cover and place in the oven for 2 hours,
stirring occasionally.
3 Meanwhile, make the salsa. Heat the
oil and saut the pineapple and chilli for
56 minutes, until golden. Remove from
the heat and allow to cool. Stir in the
remaining ingredients.
4 Serve the feijoada with tortilla chips
topped with sour cream, sprigs of fresh
coriander and the salsa.
n Per serving 401 cals, fat 18.4g, sat fat 3.9g,
carbs 50.7g, sugars 26.9g, protein 12.7g, salt
1g, fibre 18.6g
Choose a vegan chilli chocolate like the delicious
Montezumas. Serve without sour cream or try Sour
Supreme from Tofutti.
22/06/2016 21:47
 Feijoada
stew with
tropical
fruit salsa

www.vegetarianliving.co.uk | 45

044-9_VL73[Liz_RioCarnival]NTSJ.indd 45 22/06/2016 21:47

 Bean, tomato and
palm heart salad with
chimichurri sauce

46 |

044-9_VL73[Liz_RioCarnival]NTSJ.indd 46 22/06/2016 21:47

 Brazilianflavours
Bean, tomato and palm heart
salad with chimichurri sauce
Serves 4 | Prep 20 mins + marinating

2 x 400g cans pinto beans, drained

250g mixed coloured tomatoes, halved
or quartered
410g can palm hearts, drained and
thickly sliced
1 red onion, sliced
200g vegetarian feta cheese, diced
1 large avocado, stoned, peeled and diced
cucumber, sliced
100g sweetcorn

For the chimichurri sauce:

1 tbsp sherry vinegar
1 shallot, finely chopped
1 clove garlic, finely chopped
1 red chilli, finely chopped
6 tbsp olive oil
1 tsp ground cumin
small bunch each of fresh coriander, parsley
and oregano

1 Arrange the beans, tomatoes, palm

hearts, onion, feta, avocado, cucumber and
sweetcorn on a serving platter.
2 To make the sauce, mix together the
vinegar, shallot, garlic, chilli, olive oil and
cumin in a bowl and leave to stand for
10 minutes. To serve, stir in the herbs and
then drizzle over salad.
n Per serving 552 cals, fat 38.2g, sat fat 11.4g,
carbs 31.4g, sugars 9.8g, protein 21.1g, salt
1.4g, fibre 18.7g

Forgo the feta cheese completely, or choose from

a wide range vegan cheeses to replace it.

Spicy aubergine skewers

with roasted peanut Spicy aubergine
skewers with roasted
and lime salad peanut and lime salad

Serves 4 | Prep 25 mins + marinating For the salad: juice, tomato pure, chilli flakes, paprika and
Cook 20 mins 1 ripe avocado, stoned, peeled and diced oregano, then blitz until smooth.
410g can palm hearts, drained and sliced 2 Toss the aubergine chunks in the marinade,
2 aubergines, cut into chunks
cos lettuce, shredded cover and leave to marinate for 2 hours.
For the marinade: 100g roasted peanuts 3 Thread the aubergine on to skewers and
2 red chillies 5 tbsp ready-made lime and chilli dressing barbecue or grill, turning occasionally.
2 cloves garlic, chopped 4 Prepare the salad ingredients and toss
flatbreads, to serve
4 tbsp olive oil together with the dressing. Warm the
1 tbsp lemon juice 1 Preheat the oven to 200C/fan 180C/gas 6. flatbreads on the barbecue, and serve with
1 tsp tomato pure To make the marinade, place the chillies, the salad and aubergine skewers.
pinch of dried chilli flakes garlic and olive oil in a roasting tin and roast n Per serving 634 cals, fat 39.4g, sat fat 6.1g,
2 tsp paprika for 10 minutes. Remove from the heat and carbs 52.1g, sugars 9.8g, protein 19.4g, salt
pinch of dried oregano place in a food processor with the lemon 1.3g, fibre 13.2g

www.vegetarianliving.co.uk | 47

044-9_VL73[Liz_RioCarnival]NTSJ.indd 47 22/06/2016 21:47

 Brazilianflavours
Acaraj with aji sauce
Serves 4 | Prep 30 mins + chilling
Cook 10 mins
For the acaraj:
3 x 425g cans black-eyed beans,
drained
2 cloves garlic, chopped
tsp cayenne pepper
1 small bunch of coriander
1 small red onion, chopped
2 tbsp plain flour
vegetable oil, for frying
For the aji sauce:
200g jar sliced green jalapeos, drained
1 small bunch of coriander
4 spring onions, chopped
2 cloves garlic
zest and juice of 1 lime
tsp ground cumin
48 |
044-9_VL73[Liz_RioCarnival]NTSJ.indd 48
150ml Greek yogurt
150ml mayonnaise
lime wedges and pitta bread, to serve
1 To make the acaraj balls, place all
the ingredients except the oil in a food
processor and blend until coarsely
chopped and the mixture holds
together. Divide into 24 and, using
slightly wetted hands, roll into balls.
Place on a baking sheet, cover and
chill for 30 minutes.
2 Heat 2cm of oil in a frying pan and
fry the balls for 56 minutes, turning
occasionally, until golden.
3 To make the sauce, place the chillies,
coriander, spring onion, garlic, lime
zest and juice and cumin in a food
processor and blitz until well chopped.
Transfer to a bowl and stir through the
mayonnaise and yogurt.
Acaraj
with
aji sauce
4 Serve the balls with lime wedges
and pitta bread, and drizzle over
the sauce.
n Per serving 776 cals, fat 41.9g, sat fat
5.6g, carbs 78.8g, sugars 7.9g, protein
22.3g, salt 1g, fibre 14.8g
Substitute the mayonnaise for a vegan
brand such as GranoVitas Mayola, and the
Greek yogurt for a plain soya one.
Oven-roasted summer
vegetables with coconut,
lime and peanut sauce
Serves 4 | Prep 20 mins | Cook 45 mins
For the potatoes:
4 tbsp olive oil
12 sweet baby red peppers, halved
lengthways and deseeded
6 sweet baby orange peppers, halved
lengthways and deseeded
750g baby new potatoes
4 sprigs of rosemary
2 chillies, sliced
2 cloves garlic
250g vegetarian halloumi cheese,
halved and sliced
For the coconut sauce:
1 tbsp olive oil
1 onion, chopped
2 cloves garlic, chopped
250ml coconut cream
5 tbsp crunchy peanut butter
grated zest and juice of 1 lime
2 tbsp chopped fresh coriander
1 Preheat the oven to 200C/fan 180C/
gas 6. Toss together the oil, peppers,
potatoes and rosemary in a roasting
tin and cook for 20 minutes. Remove
from the heat, stir in the chillies and
garlic, then return to the oven for a
further 15 minutes.
2 Meanwhile, make the sauce. Heat
the oil in a small pan and saut
the onion and garlic for 5 minutes.
Stir in the coconut cream, peanut
butter, lime zest and juice and heat
through, stirring until smooth. Add the
chopped coriander.
3 Heat a griddle until hot and cook the
halloumi slices for about 4 minutes,
turning occasionally.
4 Remove the vegetables from the
oven, add the cheese slices and stir
together, then drizzle over the sauce.
n Per serving 1,008 cals, fat 76.8g, sat
fat 45.4g, carbs 47.9g, sugars 19.4g,
protein 30.4g, salt 2.2g, fibre 11.2g
22/06/2016 21:47
 Oven-roasted
summer vegetables
with coconut, lime
and peanut sauce

In place of the
halloumi, try
seared, sliced tofu,
tempeh or vegan
Quorn fillet.

www.vegetarianliving.co.uk | 49

044-9_VL73[Liz_RioCarnival]NTSJ.indd 49 22/06/2016 21:47

 Too hot
to cook?
If you dont fancy being in the kitchen with the
oven blazing during summer, but want something
more substantial than salad for supper, try one of
Sharon Hearne-Smiths innovative no-cook recipes.

Beetroot pt Beetroot pt
allotment pots
allotment pots

These cute little pt pots, designed

to look like mini vegetable gardens,
with beetroot earth, hazelnut soil,
dill grass, and vegetable crudits
growing up out of them, are lovely
to serve at parties and great fun for
kids to help make, and to eat. Choose
any selection of crudits you fancy,
such as baby carrots (scrubbed and
halved lengthways); fine green beans
and/or asparagus spears; radishes;
sticks of cucumber, celery, courgette
or sweet pepper of any colour; cherry
tomatoes; chicory leaves; or small
florets of broccoli or cauliflower. The
beetroot pt is also delicious spread
on crispbreads.

Makes 8 | Prep 20 mins

300g cooked beetroot (from vacuum

pack, not in vinegar)
75g full-fat cream cheese
100g vegetarian feta cheese
2 tsp horseradish sauce
1 tsp clear honey
grated zest of lemon
25g roasted hazelnuts
small handful of fresh dill
sea salt and freshly ground black
pepper
crudits, to serve

1 To make the pt, place the beetroot

photographY: Cristian Barnett

in a processor or blender and add

the cream cheese, feta, horseradish,
honey and lemon zest. Blitz until
smooth and season to taste.
2 Spoon the pt into 100ml glasses,
glass jars or pots. Chop the hazelnuts
finely and scatter a layer of them
on top, then finely chop the dill and
sprinkle with this too.

50 |

050-3_VL73[recNoCookBook]NTSJ.indd 50 22/06/2016 21:12

 Freshideas
3 Arrange a selection of vegetable crudits Herby soft cheese
tart with nutty
sticking out of the beetroot pt. If using pastry, grapes and
round vegetables like radishes or cherry watercress

tomatoes, cut a little slit in each one and

perch it on the top edge of the glass.
COOKS TIP The pt can be made up to
3 days in advance and kept covered in the
fridge, then assembled up to a day ahead and
kept covered in the fridge until ready to serve.
n Per POT 128 cals, fat 9g, sat fat 4.7g, carbs
7.2g, sugars 6.7g, protein 4.5g, salt 1.4g,
fibre 2.5g

Herby soft cheese tart

with nutty pastry, grapes
and watercress
This tart is filled with a delicious homemade
soft cheese known as labneh, a super-easy
Middle Eastern recipe made by straining
yogurt. Its very simple but you do need to
start a couple of days in advance. The whey
that gets strained off the yogurt is filled
with nutrients and is great for the digestive
system, so use it in a smoothie, as a salad
dressing or in place of milk. For a speedier
(although not quite as tasty) filling, use 500g
shop-bought cream cheese instead. The
pastry in this recipe is made from blended
nuts and seeds; its a quick, gluten-free
alternative that requires no cooking.

Serves 6
Prep 35 mins + straining and chilling

750g full-fat Greek yogurt
tsp fine sea salt or celery salt
large handful of fresh flat-leaf parsley leaves
or chives (or a mix), finely chopped
1 small clove garlic, peeled and crushed
175g each of red and green seedless grapes,
halved
75g watercress
pinch of celery salt (optional)
For the pine nut pastry:
100g toasted pine nuts
100g sunflower seeds
50g walnuts
25g linseed
50g sundried tomatoes (from a jar)
1 tbsp extra-virgin olive oil (or oil from
sundried tomato jar)
juice of lemon
sea salt and freshly ground black pepper
For the dressing:
4 tbsp extra-virgin olive oil
1 tbsp sherry or red wine vinegar
1 tsp Dijon mustard
tsp clear honey
1 shallot, peeled and finely chopped
1 Line a large sieve (or colander) with a
double layer of cheesecloth or muslin,
leaving extra to hang over the edge. Set it
over a large bowl, deep enough to leave a
few centimetres between the bottom of the
sieve and the base of the bowl.
2 Place the yogurt in a large bowl and stir
the salt through it, then pour it into the
sieve. Spread it level and flip the excess
cheesecloth over the top to cover. Chill in the
fridge for at least 8 hours or overnight. The
yogurt is ready when the whey has dripped
out into the bowl, leaving a thick and creamy
cheese in the cloth. The longer the yogurt is
left, the thicker the finished cheese will be.
3 To make the tart case, blitz the pine nuts,
sunflower seeds, walnuts and linseed in
a food processor until fairly fine. Add the
sundried tomatoes, oil and lemon juice.
Blitz again to give a rough, moist and sticky
mixture. Season to taste. Tip the mixture into
a 10cm x 32cm fluted, loose-bottomed tart
tin (2.5cm in height) and press it in evenly.
Cover and chill in the fridge for at least
3 hours or overnight, until set firm.
4 When all the whey has dripped out of
the yogurt, flip the resulting thick cheese
out of the cloth into a medium bowl. Stir
in the chopped parsley or chives (or both)
and garlic and season to taste. Spread the
mixture evenly into the tart case. Carefully
remove the tart from the tin on to a long
serving platter. Arrange the red and green
grape halves in alternate diagonal rows along
the length of the tart.
5 When youre ready to serve, make the
dressing by whisking the oil, vinegar,
mustard and honey together in a large bowl
until thickened. Stir in the shallot and season
to taste.
6 Remove any very woody stems from the
watercress and toss the rest through the
dressing just before serving. Scatter the
dressed watercress on top of the tart, drizzle
with any remaining dressing and sprinkle
over a pinch of celery salt, if you like.
COOKS TIP The pastry base can be made up
to 2 days in advance and the cheese filling
assembled a day ahead.
n Per serving 600 cals, fat 50.5g, sat fat 12.8g,
carbs 20.6g, sugars 16.7g, protein 15.9g, salt
1g, fibre 4.1g

www.vegetarianliving.co.uk | 51

050-3_VL73[recNoCookBook]NTSJ.indd 51 22/06/2016 21:13

 Ricotta and
almond
courgette
ravioli with
crushed
tomato sauce

050-3_VL73[recNoCookBook]NTSJ.indd 52 22/06/2016 21:14

 Freshideas
Ricotta and almond Tip into a medium bowl and add the

courgette ravioli with ricotta, hard cheese and basil. Stir

crushed tomato sauce
Because this easy no-cook version of
ravioli is made from courgettes, it is
gluten-free as well as very low-carb.
Yellow courgettes are ideal if you
want your ravioli to resemble the real
thing, but regular green courgettes
work perfectly well. It is important to
make the courgette strips as thin as
possible so that they stay in shape
when folded. You can use ground
almonds in the filling if you prefer,
but it really is worth going to the
effort of blitzing toasted flaked
almonds for the extra flavour they
bring to the dish.
Serves 4 | Prep 40 mins
2 large courgettes, preferably yellow
25ml extra-virgin olive oil
100g toasted flaked almonds
250g ricotta
50g vegetarian hard cheese,
finely grated
small handful of fresh basil leaves,
finely sliced
75g wild rocket
sea salt and finely ground black
pepper
together well and season to taste.
4 Lay 2 pieces of courgette criss-
crossed over each other on a clean
board. Spoon a tablespoon (about
15g) of the ricotta mixture in the
centre. Wrap the two ends of the
bottom piece of courgette over the
filling, followed by the other two ends
to enclose. Turn the parcel over so it is
seam-side down. Repeat to make 20
in total, arranging 5 on each serving
plate as you go. If making in advance,
place them on a large tray lined with
non-stick baking paper.
5 When ready to serve, spoon the
tomato salsa over the ravioli. Pile
some rocket leaves on top, scatter
with the remaining toasted flaked
almonds and finish with an extra twist
of pepper.
COOKS TIP The ravioli can be made up
to 2 days ahead.
n Per serving 508 cals, fat 43.9g, sat
fat 13.2g, carbs 8.2g, sugars 7.1g,
protein 19.9g, salt 1.9g, fibre 2.3g
Sin-free fruit and nut Sin-free fruit and nut
chocolate triangles

For the tomato salsa:
3 tbsp extra-virgin olive oil
1 tsp red wine vinegar
1 shallot, peeled
1 clove garlic, peeled
300g vine-ripened cherry tomatoes,
quartered
large handful of fresh basil leaves,
finely sliced
1 Slice the courgettes into long thin
ribbons using a mandolin or vegetable
peeler. You need 40 strips in total, at
least 12.5cm long. Toss the ribbons in
a bowl with the oil until evenly coated,
and set aside to soften while you
prepare everything else.
2 For the salsa, place the oil and
vinegar in a medium bowl. Finely
chop the shallot and garlic, add to the
bowl and whisk everything together.
Season to taste, then toss the cherry
tomatoes through. Using a potato
masher, roughly mash them up a
little so the juices squish out, making
a sauce but leaving lots of texture.
Finally, stir in the basil. Set aside while
you prepare the filling.
3 Blitz 75g of the flaked almonds in
a mini-blender to give fine crumbs.
chocolate triangles
You can enjoy these fruit and nut
chocolate bars without any guilt,
as they are packed full of health-
boosting ingredients and are so much
better for you than their sugary, shop-
bought counterparts. Use whatever
combination of dried fruits and nuts
you fancy. They melt quite easily, due
to the coconut oil, so keep them in the
fridge until ready to serve. Then just
wait for them to melt in the mouth!
Makes 16 | Prep 10 mins + chilling
300g peanut, almond or other
nut butter
150g coconut oil, softened
100g clear honey
75g shelled pistachios, roughly
chopped
75g plain cashew nuts, roughly
chopped
75g roasted hazelnuts, roughly
chopped
75g dried apricots, roughly chopped
75g raisins
75g goji berries
50g cocoa powder or raw cacao
powder
2 tsp vanilla extract
1 Place the nut butter, coconut oil and
honey in a large bowl and stir together
until smooth and well blended. Add
all the chopped nuts and the apricots,
raisins and goji berries. Add the cocoa
or cacao powder and vanilla extract
to the bowl, and stir everything
together well.
2 Spread the mixture into a 10cm x
32cm fluted, loose-bottomed tart tin
(2.5cm in height), smoothing it level
with the back of a spoon. Cover and
chill in the fridge for at least 8 hours or
overnight, until set firm.
3 Just before serving, bring to room
temperature for 1020 minutes or
until soft enough to remove from
the tin easily. Then cut into 8 even-
sized finger pieces and cut each one
diagonally in half to give 16 triangles.
This is easiest done using a long sharp
knife, dipped in hot water and wiped
dry between each cut.
COOKS TIP Store between sheets of
baking paper in an airtight container Recipes adapted
from The No-Cook
in the fridge for up to 3 weeks. Cookbook by Sharon
n Per slice 346 cals, fat 27.8g, sat Hearne-Smith
(Quercus, 20).
fat 11.9g, carbs 16.5g, sugars 14.2g, Photography by
protein 7.8g, salt 0.3g, fibre 3.3g Cristian Barnett.

www.vegetarianliving.co.uk | 53

050-3_VL73[recNoCookBook]NTSJ.indd 53 22/06/2016 21:14

 Subscribe today
and receive a
free copy of
Deliciously Ella
* For UK readers taking out a
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The best-selling cookbook by

Ella Woodward is packed with
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Deliciously Ella by Ella Woodward

(Yellow Kite, an imprint of Hodder &
Stoughton, 20). Ella Woodward 2015
Photography Clare Winfield

054-5_VL73[SubsDPS_Ella]NTSJ.indd 1 23/06/2016 07:56

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054-5_VL73[SubsDPS_Ella]NTSJ.indd 2 23/06/2016 07:56

 bins
Our columnist ine Carlin focuses on
on Rob
fun, flavour and fantastic food, sharing
photograph: Jas
everything from brilliant baking tips to
essential ingredients and simple switches
that will transform your dairy-free cooking.
Aqua fabulous!
The holy grail of vegan desserts has got
to be meringue, those crispy clouds of
deliciousness that were previously nigh on
impossible to recreate in the vegan kitchen.
Not that I personally spent much time
fretting about it, if Im being totally honest.
Until recently, however, those delicate
morsels really were a pie in the sky dream
and we had (or at least I had) resigned
ourselves to the fact wed not be enjoying
an authentic Eton mess any time soon. How
wrong I was.
After much experimentation (a collective
effort I must add), those wondrous few
vegans out there who have much more
patience (and indeed perseverance) than
myself, have come up with a rather canny
way of recreating this childhood favourite.
Finally, us veganites can happily indulge in
macarons, pavlovas, mayo and more, and
all without the aid of an egg. If youre not
already privy to this incredible food hack,
then allow me to quickly explain. The rescue
remedy Im referring to comes in the form
of that canned chickpea liquid you would
usually chuck down the sink bizarre, right?
The only thing Ive ever used that icky-
looking brine for in the past is hummus, but
now it has taken on a whole new nectar of
the Gods meaning.
Who knew the basis for these off-limits
delights would lie in the remnants of a
bean tin? Aqua faba (as it has since been
dubbed) has undoubtedly become one
of the most exciting discoveries to hit
veganism in recent years. So much so,
there are entire websites now dedicated to
it and its history it seems trial and error
played a massive role with a bit of culinary
luck thrown in, as is usually the way with
these things. Technically, however, a certain
Mr Goose Wohlt is the person to whom we
can officially credit this major foodie
56 |
056-7_VL73[Aine_Column]NTSJ.indd 1
revolution, whose original recipe contained
just two simple ingredients: chickpea liquid
and sugar. Boom.
Since then, of course, the internet has
gone predictably haywire with people
adapting it and making fabulously
impressive desserts in the process. In fact, so
overwhelmed am I on my Pinterest feed that
Ive kind of headed in the other direction and
kept things over-the-top simple. Now theres
an oxymoron to get your head around. My
offering is a pared down affair a simple
plant-based twist on a classic, if you will.
But in all honesty, when the star of the show
tastes this good, why overshadow it with
anything else? Strawberries are in season
(and I always have a batch of cashew cream
Eton
on the go) so this summery pudding doesnt mess
take too much stress to construct, even if the
meringue nests themselves require almost
two hours in the oven, which sounds much
more involved than it actually is. Promise!
Because there are no actual egg whites
involved, this sugary fluff can be safely
consumed uncooked Im thinking it would
make a great vegan egg-nog and an even
better lemon meringue pie. There are so
many possibilities for using this addictive
mixture, but in the meantime youll find me
sitting under a sun umbrella, enjoying the
first meringue nest Ive had in years and
if youre anything like me, youll be pouring
yourself a glass of chilled Prosecco to go
with it. Well, it is the summer after all.
About ine
ine blogs at www.peasoupeats.com
about vegan food, fashion and lifestyle.
Her first cookbook, Keep it Vegan, was
published by Kyle Books in 2014, and her
second, The New Vegan, is on sale now.
23/06/2016 09:02
 Vegankitchen

Eton mess
Serves 10 | Prep 30 mins + cooling
Cook 1 hrs

For the meringue nests:

150ml chickpea liquid
110g granulated sugar
1 tsp vanilla extract

For the cashew cream:

125g soaked cashews
125ml water
4 tbsp maple syrup
juice of 1 lime
pinch of pink Himalayan salt

For the strawberries:

100g strawberries
tbsp icing sugar
juice of lime

To garnish:
blackberries, lime zest and icing sugar

1 Preheat the oven to 110C/fan 90C/gas .

2 Put the chickpea liquid into a large
mixing bowl and whisk vigorously until
it forms stiff peaks. This will take up
to 10 minutes, so an electric whisk is
recommended. Slowly add the sugar until
fully incorporated. Finally, add the vanilla
extract and whisk until combined.
3 Line a baking tray with parchment
paper and spoon on the mixture, making
rough nest-like shapes, or you could pipe
the mixture to create swirls. Continue until

simply
all the mixture is used, reserving several
tablespoons for serving later.
4 Bake for 1 hrs before turning off the

smashing oven and allowing the nests to fully

harden for a further 30 minutes. Do not
open the oven door.
5 Meanwhile, blend the soaked cashews
with the maple syrup, lime juice and
salt until completely smooth. Refrigerate
until needed.
6 Finely dice the strawberries before
stirring in the icing sugar and lime juice.
Set aside to macerate.
7 Once youve removed the nests from
the oven, allow them to cool completely.
To serve, mix the remaining uncooked
aqua faba with a little cashew cream and
spoon into glasses. Adorn each glass with
a crumbled meringue nest, spoonful of
strawberries and a few blackberries. Add
a grating of lime zest and dust over some
icing sugar. Alternatively, serve the nests
individually with a generous dollop of
cashew cream and spoonful of fruit on top.
n Per serving 186 cals, fat 6.6g, sat fat 1.3g,
carbs 28.9g, sugars 26.6g, protein 3.2g,
salt 0.4g, fibre 1.8g

www.vegetarianliving.co.uk | 57

056-7_VL73[Aine_Column]NTSJ.indd 2 23/06/2016 07:57

 Heartyeating

Round the
kitchen table
Chef and food writer Mat Follas serves up family
favourites that are easy to prepare and packed
with big flavours to satisfy the heartiest appetites.

Tomato tacos
with guacamole
Spicy, hot and sour. There is a
wonderful balance between the
crunch of the tacos, the smoothness
of the guacamole and sour cream, and
heat of the chilli to this dish.

Serves 4 | Prep 20 mins

For the tomato salad:

300g cherry tomatoes, quartered
small bunch of fresh coriander, finely
chopped
grated zest of 1 lime
2 tsp white wine vinegar
2 jalapeo chillies, thinly sliced
12 tsp cayenne pepper, to season,
plus extra to serve
sea salt

For the guacamole:

2 large avocados
freshly squeezed juice of 1 lime
small bunch of fresh coriander,
roughly chopped
1 clove garlic, crushed
1 red onion, finely diced

To serve:
8 taco shells
sour cream

1 To make the tomato salad, mix all

photographY: Steve Painter

the ingredients together in a large

mixing bowl, adding cayenne pepper
to taste; just 1 teaspoon of cayenne
pepper makes a nice, moderately hot
salad. Finish with a generous pinch of
sea salt.
Tomato
2 To make the guacamole, cut the tacos with
guacamole
avocados in half using a small, sharp

58 |

058-60_VL73[recVPerfection]NTSJ.indd 58 23/06/2016 08:01

 knife. Remove the stone, scoop out the
flesh and roughly chop. Mix in the lime
juice immediately to stop it discolouring.
Add the coriander, garlic and onion,
mix all the ingredients together and
mash a little using a fork to achieve a
rough texture.
3 Serve the salad with the guacamole
at the table, with taco shells and
sour cream on the side, or build the
tacos by putting a large spoonful of
the tomato salad in each one, then a
similar amount of the guacamole on
top. Finish with a dollop of sour cream
and a sprinkle of cayenne pepper.
n Per serving 444 cals, fat 32.8g, sat
fat 6.9g, carbs 30.8g, sugars 6.6g,
protein 7.2g, salt 1.7g, fibre 9.4g Fennel
and roast
tomato
lasagne
Serve your tacos with a non-dairy sour with sweet
potato
cream, such as Tofutti Sour Supreme. chips

Fennel and roast tomato

lasagne with
sweet potato chips
This is a dish that my children love and
would choose over a traditional beef
lasagne every time.

Serves 4
Prep 25 mins
Cook 1 hr 20 mins

3 fennel bulbs, thinly sliced

800g tomatoes on the vine
2 tbsp balsamic vinegar
300ml double cream
100g grated vegetarian Parmesan-
style cheese
1 packet of good quality dried
lasagne pasta
salt and freshly ground black pepper
For the sweet potato chips:
100ml olive oil, plus extra to drizzle
1 tsp miso paste or tsp Marmite
yeast extract
750g sweet potatoes, peeled and cut
into wedges
1 Preheat the oven to 180C/fan 160C/
gas 4. Spread the sliced fennel out
on a roasting pan, drizzle with olive
oil and sprinkle with a pinch of salt
and pepper. Put the tomatoes (still on
the vine) on a separate baking sheet,
drizzle with olive oil and season with
the balsamic vinegar and a pinch of
salt and pepper. Put both sheets in
the preheated oven and cook for
30 minutes.
2 Remove the fennel, pour over the
cream, mix with the fennel, and return
to the oven for a further 10 minutes.
3 Transfer the tomatoes to a large
mixing bowl. Carefully remove the
vine and lightly crush the tomatoes
with the back of a fork. Leave the
oven on. Add most of the cheese to
the fennel and cream mixture and stir,
making a thick cheesy sauce with a
custard-like consistency.
4 In a deep casserole dish, start to
assemble the lasagne with a thin
layer of tomatoes, then a layer of
lasagne sheets, followed by a layer of
fennel and another layer of lasagne
sheets. Continue with this pattern of
layers: tomatoes, pasta, fennel, pasta,
finishing with fennel, on to which you
can sprinkle the remaining cheese.
Cover with foil and set aside.
5 To make the sweet potato chips,
pour the olive oil into a large mixing
bowl and add the miso paste or
Marmite yeast extract. Toss the
wedges in the mixture until coated
and spread on to a baking sheet.
6 Reduce the oven temperature to
170C/fan 150C/gas 3 and cook the
lasagneand the sweet potato chips
for 40 minutes. Remove the foil from
the lasagne for the last 10 minutes of
cooking to allow the top to brown.
7 Remove from the oven, sprinkle the
sweet potato chips with salt and black
pepper, cut the lasagne into slices
and serve.
n Per serving 920 cals, fat 52g, sat
fat 30.4g, carbs 93.1g, sugars 21.4g,
protein 21.9g, salt 1.8g, fibre 13.6g

www.vegetarianliving.co.uk | 59

058-60_VL73[recVPerfection]NTSJ.indd 59 23/06/2016 08:01

 Heartyeating

Pizza bianco
Pizzas are fun to make at home and so
very easy. The pizza base recipe can
be kept in the fridge for a few days, or
frozen after you have baked it.

Serves 4 | Prep 35 mins + proving

Cook 25 mins

For the base:

180ml warm water
5g fast-action dried yeast
300g strong bread flour
pinch of table salt
12 tbsp extra-virgin olive oil,
to drizzle
sea salt, to season

For the topping:

200g grated vegetarian mozzarella
cheese
200g grated vegetarian Cheddar
cheese
50g grated vegetarian Parmesan-style
cheese
1 onion, thinly sliced
small bunch of fresh rosemary
250g Maris Piper or other floury
potatoes, peeled and very thinly sliced

1 Mix together the warm water, yeast,

flour, salt and oil in a large mixing
bowl using the tips of your fingers.
Bring together in one ball. Turn out on
to an oiled surface and, using the base
of your hand, stretch and work the
dough for 10 minutes.
2 When the dough is smooth and a
consistent texture, it is ready to prove.
Drizzle a little olive oil into the base of
the mixing bowl, oil the ball of dough
and put it in the bowl. Cover with
a clean tea towel and put the bowl Pizza bianco

somewhere warm for 1 hours

(an airing cupboard or proving drawer
is ideal for this).
3 Preheat the oven to 220C/fan 200C/
gas 7 and oil 4 baking sheets. After
proving, the dough should be at least
twice its original size. Gently turn it
out on to a lightly oiled surface and
work the dough as before, to knock
out the air.
4 Cut into 4 pieces and put on to
separate oiled baking sheets. Stretch
the dough with your fingertips until
they are about 5mm thick. Dont
worry about thinner or thicker areas
as these add to the flavour and
texture of the finished pizza.
5 Bake in batches in the preheated
oven for 6 minutes. Turn the bases off
the baking sheets and return to the Recipes adapted from Vegetable Perfection
by Mat Follas (Ryland Peters & Small, 16.99).
oven directly on the shelf for another Photography by Steve Painter.
3 minutes to crisp the base. Keep the
oven on.
6 Sprinkle the cheeses evenly over
the pizza bases with the onion slices
and rosemary leaves. Rinse the sliced
potatoes and shake dry, then drizzle
with olive oil to coat and arrange on
top of the pizzas. Return the pizzas to
the still-warm oven for 10 minutes.
7 Check that the potato has turned
golden before removing the pizzas.
Drizzle with a little more oil and Roots & shoots
sprinkle with sea salt before serving. Readers can buy Vegetable Perfection
n Per serving 761 cals, fat 37g, sat fat for the special price of 11.99, including
21.1g, carbs 72.6g, sugars 3.4g, protein p&p. Call 01256 302699 and quote
35.5g, salt 3.1g, fibre 5.3g reference GL5.

60 |

058-60_VL73[recVPerfection]NTSJ.indd 60 23/06/2016 09:01

 Delicious dinners to go!
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061_VL73[DigitalIssue]NTSJ.indd 1 24/06/2016 12:02

 Coffee
to make you
feel good
Our delicious,
medium-bodied coffee
helps Indias Adivasi tribes
access secure incomes,
education and healthcare
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VL73_062.indd 62 23/06/2016 23:12:00

 Photograph: Joanna Yee
Moong
dhal

page 66

cooking
for a crowd
Get inspired by global cuisine, from Sumayya Usmanis Pakistani
family recipes to Brazilian desserts full of tropical fruit flavours.

063_VL73[CookCrowd_Intro]NTSJ.indd 1 24/06/2016 01:51

 The flavours of
Pakistan
Sumayya Usmani shares an exotic menu thats
perfect for entertaining, inspired not only by her
native Pakistan but also by Arabian, Persian and
Indian culinary influences.
Dadis turnip kebabs
These kebabs are a labour of love.
Make them when you have a spare
afternoon, as the process is time
consuming but dont be put off,
they are worth it. My dadi (paternal
grandmother) made these often,
seemingly effortlessly, and my mother
loosely wrote down her recipe years
ago, which Ive used here. She still has
that cherished scrap of paper today,
and still makes them fondly.
Serves 10 | Prep 30 mins + soaking
Cook 1 hr
50g chana dhal
2 dried red chillies
100ml water, plus extra 60ml
(optional)
064-7_VL73[TamarindTree]NTSJ.indd 64
3 medium top-shaped turnips, peeled
and cut into quarters
1 Maris Piper potato, peeled, boiled
and mashed
1 tsp each of dry-roasted and roughly
ground cumin and coriander seeds
tsp garam masala
salt, to taste
1 tbsp ground anardana (dried
pomegranate) or juice of lemon
23 spring onions, finely chopped
with greens
1 green chilli, finely chopped
handful of coriander leaves, finely
chopped
10 mint leaves, finely chopped
50ml vegetable oil, for frying
3 tbsp cornflour or 1 free-range egg,
beaten (optional)
1 Soak the chana dhal overnight in
a bowl of water. The next day, drain
and boil with the dried red chillies for
15 minutes, or until dry and cooked.
Drain and set aside.
2 Pour the measured water into a
saucepan with a lid, add the cut turnip,
cover and cook over a medium heat
until all the water has evaporated. If
the turnip is still raw add the extra
water and cook until the water has
evaporated and the turnip is cooked.
This should take about 2025 minutes.
3 Mash the turnip, then place in a
muslin cloth and squeeze out any
excess liquid until it is completely
dry. Place in a bowl, add the
mashed potato and cooked chana
22/06/2016 21:49
 Asianmenu
Travel photography Shaukat Niazi
Author photo Joanna Yee

dhal together with the remaining

ingredients, except the oil, cornflour
or egg. Mix and knead until everything
is combined.
4 Mould about 2 tablespoons of the
mixture into a round ball then flatten
into a burger patty shape. Place on a
plate and repeat until all the mixture is
used up.
5 Heat the oil in a frying pan. Spread
the cornflour or egg out on a plate.
Dip each kebab into the cornflour or
egg, lightly coating each side, then
place into the hot frying pan and cook
for 34 minutes on each side, or until
medium brown. Eat warm with lemon
wedges, green chutney (see recipe,
below), moong dhal and kachumber
salad (see recipes on pages 6667).
COOKS TIP The key is to ensure that
all the moisture is squeezed out when
you are preparing the kebabs, so that
they hold together when frying.
n Per serving 116 cals, fat 4.9g, sat fat
0.3g, carbs 15.7g, sugars 1.3g, protein
2.4g, salt 0.6g, fibre Xg
Dadis
turnip
kebabs
Opt for the cornflour to coat your kebabs
before frying, rather than the egg.

freezeme
Freeze before frying, and allow to partially
defrost when you are ready to use them.
Then coat with egg or cornflour and fry gently
do not overhandle them.

Green chutney
This is a classic green chutney,
aromatic and exotic, and with many
uses. You can make it as dip, side
sauce or marinade. If you want a
lighter, less spiced option, just mix
with 23 tablespoons of plain yogurt.

Makes 200ml

1 large bunch of coriander leaves Green

1012 mint leaves chutney

1 small green chilli, deseeded

(optional)
tbsp brown sugar or jaggery
tsp ground turmeric
1 tsp dry-roasted cumin seeds
1 tsp salt
2 tbsp unsweetened desiccated
coconut
juice of lime
4 tbsp water

Blitz all the ingredients in a blender

until smooth. Best used fresh, but it
can be stored in an airtight container
in the fridge for up to 45 days.

www.vegetarianliving.co.uk | 65

064-7_VL73[TamarindTree]NTSJ.indd 65 22/06/2016 21:49


Moong dhal
Serves 4 | Prep 10 mins | Cooking 25 mins
310g moong dhal (without husk)
2 cloves garlic, thinly sliced
tsp ground turmeric
salt, to taste
2 tsp ghee or vegetable oil mixed with
1 tsp butter
1 tsp cumin seeds
23 dried red chillies
34 curry leaves, fresh (optional)
1 tbsp chopped coriander
064-7_VL73[TamarindTree]NTSJ.indd 66
1 green chilli, chopped
tsp garam masala (see recipe, opposite)
handful of fried crispy red onions
1 Put the dhal into a saucepan and pour in
enough water to cover. Add 1 sliced garlic
clove and the turmeric and mix well. Bring
the dhal to the boil and cook over a medium
heat for 1215 minutes, stirring occasionally,
until the dhal is cooked through. Using the
back of a spoon, mash the dhal then pour
into a serving dish and add salt to taste.
2 Heat the ghee and oil and butter in a small
Moong
dhal
frying pan or tarka pan over a medium
heat. When hot, add the cumin and allow
to splutter for 30 seconds. Add the rest of
the garlic and brown slightly, then add the
red chillies for a few seconds, and lastly the
curry leaves for just a second. Pour over the
dhal immediately.
3 Garnish with chopped coriander, chilli,
garam masala and crispy fried onions. Eat
hot as a side dish to serve with the kebabs.
n Per serving 295 cals, fat 5.1g, sat fat 1g,
carbs 43.5g, sugars 2.7g, protein 19.4g, salt
1.1g, fibre 5.6g
22/06/2016 21:49
 Asianmenu
Crispy chapati
kachumber salad
This popular South Asian salad is
made from uniformly diced pieces of
fresh vegetables, lots of lemon and
dry-roasted cumin. Inspired by Italian
panzanella, Ive added crispy leftover
chapati (or use paratha) for texture.

Serves 6 | Prep 20 mins

2 large tomatoes, deseeded and finely

chopped
1 large red onion, finely chopped
1 cucumber, deseeded and finely
chopped
12 thin green chillies, deseeded and
finely chopped
Crispy
2 tbsp fresh pomegranate seeds chapati
juice of 1 lemon, plus wedges, to garnish kachumber
salad
salt, to taste
1 tsp dry-roasted cumin seeds, roughly
ground
tsp chaat masala (see recipe, below)
1 chapati bread, toasted and broken
into small 2.5cm pieces

Combine the first five ingredients

with the lemon juice, cumin, salt and
chaat masala. Chill until serving. Add
the broken chapati pieces before
serving and stir well. Garnish with
lemon wedges.
n Per serving 68 cals, fat 2.1g, sat fat
0g, carbs 9.7g, sugars 4.9g, protein
2.7g, salt 1.1g, fibre 2.1g

Spice blends
To make these fresh spice blends,
grind the ingredients together in
a dry spice grinder, then store in
an airtight jar for up to 3 months.

Mummys garam
masala
5cm cinnamon stick
1015 cloves
45 green cardamom pods

Chaat masala
2 tbsp dry-roasted cumin seeds
1 tbsp kalanamak (black salt)
1 tbsp amchoor (dried mango
powder)
12 dried red chillies
1 tsp ground anardana (dried Recipes adapted from
pomegranate) Summers under the Tamarind Tree:
Recipes and memories from Pakistan
1 tsp black peppercorns
by Sumayya Usmani (Frances Lincoln,
(optional) 20). Photography by Joanna Yee.

www.vegetarianliving.co.uk | 67

064-7_VL73[TamarindTree]NTSJ.indd 67 22/06/2016 21:50

 From Carnival to Copacabana, Brazil is famous
for throwing a great party. With the Olympics
transporting us to Rio de Janeiro this August, give your
next barbecue a Brazilian twist with these authentic
desserts and drinks full of tropical fruit flavours.

Keep your cool

Coco
cabana

068-71_VL73[Carnival]NTSJ.indd 68 23/06/2016 08:03

 Tropicalfruits
Coco cabana Avocado
ice cream
Drink this and youll be instantly
transported to Copacabana beach.
The combination of rum, cachaa,
strawberries and coconut cant help
but give you that holiday feeling, even
if youre in rainy England in August!

Serves 4 | Prep 10 mins

For the sugar syrup:

50ml caster sugar
50ml water

75ml cachaa
75ml Malibu
50ml coconut cream
50ml lemon juice
90ml pineapple juice
180ml coconut water
75ml strawberry pure (see cooks tip)
ice cubes
1 lemon, sliced
1 orange, sliced

1 Make the sugar syrup by heating the

sugar and water over a medium heat
until the sugar has dissolved. Set aside
to cool.
2 Pour all the ingredients except the
orange and lemon slices into a large
jug and stir well. Fill with ice and stir
again. Top with the lemon and orange
slices, then serve.
COOKS TIP To make your own
strawberry pure, whizz a punnet
of hulled and roughly chopped
strawberries in a small blender. You
can freezeit in an ice cube tray and
use it when needed to make cocktails

photographY: Martin Poole

and smoothies.

Avocado ice cream

Avocado is eaten as a fruit in Brazil,
so it often pops up on dessert menus.
Its popular in mousses and also in
ice cream, as its richness results in a
wonderfully smooth texture. It might
sound odd at first, but do give this a
go its truly delicious.
Serves 12 | Prep 20 mins + freezing
250g caster sugar
zest and juice of 2 lemons
zest and juice of 2 limes
200ml double cream
600ml whole milk
4 large ripe avocados
pinch of fine sea salt
1 Put the sugar and lemon and lime
zest and juice ina heavy-based
saucepan. Slowly bring to the boil,
stirring to dissolve the sugar. Once
the sugar has melted, add the cream
and stir well. Gradually bring to the
boil. As soon as it starts to bubble up,
remove the pan from the heat and
pour in the milk.
2 Halve the avocados, then remove
the stones, scoop out the flesh and
place in a food processor or blender.
Pour in the milk and cream mixture
and blitz until smooth, scraping
the sides to make sure there are no
chunks of avocado left.
3 Pour the mixture into the bowl of
an ice cream machine and churn
until almost set (or according to the
manufacturers instructions). Transfer
to a clean plastic container and freeze
for at least a few hours until firm.
COOKS TIP If you do not have an ice
cream maker, freeze the mixture in a
shallow plastic container. Take it out
after a couple of hours and whisk it by
hand or with an electric whisk. Repeat
the process twice, then return the ice
cream to the freezer for a final freeze.
n Per serving 256 cals, fat 16.8g, sat fat
8g, carbs 24g, sugars 23.5g, protein
2.6g, salt 0.2g, fibre 1.4g

www.vegetarianliving.co.uk | 69

068-71_VL73[Carnival]NTSJ.indd 69 23/06/2016 08:03

 Tropicalfruits
Grilled pineapple
This dish can be sweet or savoury.
The sweetness of the pineapple works
well as a side dish, or you can serve it
with a scoop of ice cream or dollop of
crme frache for an easy dessert.

Serves 8 | Prep/cook 20 mins

1 medium pineapple
3 tbsp runny honey
juice of lime
pinch of sea salt

1 Cut the top and bottom off the

pineapple, then stand it upright on
a chopping board and slice off the
skin all the way around. Remove any
remaining eyes(the brown dots) with
a small sharp knife. Turn the pineapple
on its side and slice it into 1cm-thick
rounds. Use a small round pastry
cutter to stamp out and discard the
hard central core from each slice.
2 Light the barbecue and let the
flames die down before starting to
cook. If cooking indoors, lightly oil a
griddle pan and heat until medium hot.
3 In a small bowl, combine the honey,
lime juice and salt to make a glaze.
Brush the glaze over the pineapple
slices, then barbecue or griddle them
for 23 minutes on each side, or until
caramelised around the edges. Turn
the pineapple as it cooks, brushing it
with a little more of the glaze.
4 Drizzle the grilled pineapple with any
leftover glaze and serve immediately.
n Per serving 53 cals, fat 0.1g, sat fat
0g, carbs 12.9g, sugars 12.9g, protein
0.3g, salt 0.3g, fibre 0g

Caipirinha granita
The Brazilians are rather partial to Grilled pineapple

a caipirinha, whether its in a glass

or in a granita. Alcohol can be
tricky because it freezes at a lower
temperature than water, so this is the
best way to enjoy a frozen caipirinha.
And the best part is that its dead
simple to do.
Serves 6 | Prep 15 mins + freezing
200ml water
100g caster sugar
100ml fresh lime juice (2 large limes)
200ml cachaa
freshly grated lime zest, to serve
cachaa, to serve
1 Put the water and sugar in a
saucepan andstir over a high heat
until the sugar has dissolved. Stop
stirring and leave the syrup to simmer
for a few minutes to thicken slightly.
Remove the pan from the heat and
add the lime juice and cachaa. Pour
the mixture into a metal tray or a wide
plastic container (with lid) and leave
to cool completely.
2 Cover the tray with cling film and
freeze for a few hours, until the
mixture is frozen around the edges
and slushy in the middle. Use a fork to
break upthe ice into smaller crystals.
Return the tray to the freezer. Repeat
this process 3 more times every
1 hour until the mixture is completely
frozen and has the texture of snow.
3 When ready to serve, roughly fork
up the granita, then spoon into chilled
serving glasses. Sprinkle with a little
lime zest and add a shot of cachaa.
n Per serving 163 cals, fat 0g, sat fat
0g, carbs 16.9g, sugars 16.9g, protein
0g, salt 0g, fibre 0g
Recipes adapted from
Carnival!: 60 recipes
for a Brasilian street
party by David Ponte,
Lizzy Barber & Jamie
Barber (Quadrille,
10). Photography by
Martin Poole.

70 |

068-71_VL73[Carnival]NTSJ.indd 70 23/06/2016 08:03

 Caipirinha
granita

www.vegetarianliving.co.uk | 71

068-71_VL73[Carnival]NTSJ.indd 71 23/06/2016 08:03


A Scandi
summer
In the final instalment of her picnic
series, Sarah Beattie takes inspiration
from the Nordic countries, preparing a
smrgsbord of treats to prepare your own
alfresco smrrebrd.
August is my birthday month and, as youve
probably guessed by now, there are fewer
things Id rather do, on that day, than picnic
with friends and family by the lake, on the
moors or at the beach. This is the final part of
my picnic series, but of course there are still
many perfect picnicking days left this year.
In Scandinavia, the summer is short but
intense. There is a sense that one must seize
the day, get out and recharge those solar
batteries. Having a summer house, where
you can leave the city behind and be out
of doors, is a significant part of the culture.
Some are little more than sheds but are
much loved. Extended families gather, catch
up on news and share food. Often containing
foraged berries or mushrooms, the food is
simple with clear flavours.
We tend, in the UK, to confuse two
Swedish words: smrgsbord and
smrrebrd. The first is like a buffet table full
of food and the second is an open sandwich.
I am adding to this confusion by conflating
the two for my Scandi picnic. By taking jars
full of different salads, picnickers can create
their own open sandwiches on bought
Swedish rye breads, layering them up in
whichever combination they choose. Bring
hard-boiled eggs, pickled red cabbage, fresh
tiny tomatoes and lettuce leaves too.
And for something sweet, theres
fyrstekake, princes cake. Ive used
blueberries but, if you can source them,
you can use cloudberries or lingon berries
fresh, bottled or frozen for an even more
authentic Nordic flavour. Fyrstekake is quite
72 |
072-3_VL73[SB_Scandi]NTSJ2.indd 1
similar to a Bakewell tart and if you leave it in
its baking tin, its easy to transport.
None of this takes very long to make, but
you can cheat by buying sweet shortcrust
to make the fyrstekake or by substituting
bakery cinnamon buns or kringle. Kick back
and enjoy the summer while it lasts
Blueberry fyrstekake
Serves 12 | Prep 10 mins + chilling
Cook 30 mins
350g plain flour
1 tsp baking powder
100g golden caster sugar
125g butter, chilled
2 free-range eggs, separated
1 tsp vanilla extract
150g blueberries, washed and dried
225g ground almonds
225g icing sugar
1 Sift together the flour, baking powder and
caster sugar. Cut the butter into tiny pieces
and drop into the flour. Quickly rub it in,
using your fingertips, until the mixture looks
like breadcrumbs.
2 Beat the egg yolks with a teaspoon of
water and the vanilla extract. Mix into the
flour, using a round-bladed knife and trying
not to handle the mixture too much, until it
comes together into a ball of dough. Wrap in
cling film and chill for 20 minutes.
3 Preheat the oven to 180C/fan 160C/gas 4.
Roll out two-thirds of the dough and use it to
Blueberry
fyrstekake
line the base and sides of a 20cm square tin.
Scatter the blueberries over the base.
4 Combine the almonds and icing sugar. In a
separate bowl, lightly whisk the egg whites,
just enough to make them slightly frothy,
then stir into the almond mixture (it will be
very stiff). Gently spread or press the mixture
over the blueberries.
5 Roll out the remaining dough and cut into
1cm-wide strips. Criss-cross them over the
almond mixture to form a lattice.
6 Bake for 2530 minutes, until golden and
firm. Cool in the tin, then cut into squares or
triangles to serve.
n Per serving 419 cals, fat 20.3g, sat fat 6.6g,
carbs 52.1g, sugars 29.1g, protein 8g, salt
0.3g, fibre 1.4g
about Sarah
Photograph: LilliRu
A Vegetarian Living
regular, Sarah is
the author of seven
cookbooks. She has
been vegetarian since
she was 17 and revels
in the pleasure of good
food through the alchemy of cooking.
She has appeared on BBC Food & Drink,
This Morning and Womans Hour and has
been shortlisted for the prestigious Guild
of Food Writers Cookery Journalist of the
Year award in 2013 and 2015.
Follow on Twitter @sarahbeattiegra
23/06/2016 08:06
 Gettogether

photograph: Sarah Beattie 2016

Smrrebrd ideas
Mushroom spread
50g butter or 3 tbsp oil
400g mushrooms, chopped (I used chestnut
but you can use a mix of wild mushrooms or
plain old buttons) Horseradish
and celeriac
2 medium onions, chopped remoulade
generous grating of nutmeg
6 allspice berries, crushed
6 white peppercorns, crushed
1 tbsp vodka (optional)
125g blue cheese (I used Castello Danish Blue)

Heat half the butter or oil in a pan and fry

the mushrooms, until they begin to brown.
Remove from the pan and set aside in a
bowl. Add the rest of the butter or oil to the
pan. Fry the onions slowly with the nutmeg,
allspice and white peppercorns. When the
onions begin to colour, add the vodka, if
using, allow to bubble up, then add to the
mushrooms. Crumble the cheese into the Mushroom
bowl and then, using a hand blender, pure spread

the mixture. Check the seasoning Danish

Blue can be quite salty so youre unlikely to
need more salt. Pack into a jar and chill.

Opt for the oil in place of butter, when frying.

Choose a blue vegan cheese to your liking;
Cheezly and Sheese are old-time favourites of ours.

Cucumber and dill

Radishes in
sweet pickle

cucumber or a handful of small cucumbers,

cut in thin slices, lengthwise
zest and juice of lemon
tsp salt
a few pink peppercorns, crushed
1 tbsp sugar
1 tbsp chopped dill Cucumber
and dill

Mix together all the ingredients, combining

well. Put into a jar, seal and keep cool.

Radishes in sweet pickle

1 tsp salt Horseradish and Combine the grated horseradish, apple and
1 tbsp sugar celeriac remoulade celeriac, then stir through the mayonnaise,
mixing well until all the ingredients are
a grinding of black pepper
1 tbsp freshly grated horseradish (you can coated. Store and chill until serving.
small bunch of radishes, topped, tailed
use bottled horseradish, if you prefer)
and sliced
1 crisp eating apple, grated
Opt for an egg-free variety of mayonnaise, such
Combine the seasoning, then toss through 350g grated celeriac as Mayola. Its best to stick to grated horseradish,
the radishes. Store in a jar, seal and keep cool. 3 tbsp mayonnaise as many bottled sauces are not vegan.

www.vegetarianliving.co.uk | 73

072-3_VL73[SB_Scandi]NTSJ2.indd 2 23/06/2016 08:06

 VL73_074.indd 86
VL66_086.indd 74 23/06/2016 12:53:16
27/11/2015 23:13:50
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075_VL73[backIssues]NT2SJLH.indd 1 24/06/2016 01:52

 100% vegan personal
& household care.

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Honesty BWC make up Daniel Field hair colours
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Vegetarian Living Jelly ad ad.indd 1 22/07/2015 16:45

VL73_076.indd 76 23/06/2016 23:17:05
 Something for
everyone
Chava Eichner begins her series of simply delicious family recipes
and we have fun making fab fruity ice lollies not just for kids!

Almond,
chia and
Photograph: Rita Platts

raspberry
lollies

page 80

077_VL73[Family_Intro]NTSJ.indd 1 24/06/2016 01:52

 Watermelon and
kiwi lollies

Ice, ice, baby

078-81_VL73[Lollies]NTSJLH.indd 78 23/06/2016 08:19
 Frozentreats
When the temperatures rising, nothing beats a refreshing iced lolly. Make a batch of
these fun and fruity homemade pops that are perfect for both kids and grown-ups.

Watermelon and kiwi lollies

photographY: Rita Platts

This pretty two-layer ice block looks just like
a frozen slice of watermelon!

Serves 4 | Prep 10 mins + freezing

170g watermelon, rind and seeds removed,

chopped (dark green ones with faint stripes
often have fewer seeds)
04 tsp natural unrefined cane sugar
50g kiwi, peeled

1 Put the watermelon in a blender and whizz.

Taste the mixture to see if you need to add
any extra sugar; this will depend on the
sweetness of the fruit. Add a little sugar at a
time until the sweetness is to your taste.
2 Divide the watermelon mixture between
the moulds until they are three-quarters full.
Insert the sticks with the stick-holders and
place in the freezer. Freeze for about 3 hours
or until the top of the mixture is quite frozen.
3 For the second layer, whizz the kiwi and
25ml water in a blender, again adding sugar
to taste. How much sugar you need depends
on how ripe the kiwis are; the riper they are
the less sugar youll need.
4 Take off the stick-holders and pour the
kiwi mixture into the moulds, leaving a 1cm
gap at the top. There is no need to put the
stick-holder back on. Return the moulds to
the freezer.
n Per serving 27 cals, fat 0.2g, sat fat 0g,
carbs 6.1g, sugars 6.1g, protein 0.3g, salt 0g,
fibre 0.4g

Banana split lollies

A special frozen ice block twist on this classic
ice cream sundae.

Serves 4 | Prep 10 mins + freezing

170g banana, peeled and chopped

130g whole milk
4 tsp natural unrefined sugar
small handful of milk chocolate chips
small bowl of chopped mixed nuts
50g milk chocolate, broken into pieces
1 tsp coconut oil
1 Whizz together the banana, milk and sugar
in a blender. Divide the mixture between
the moulds, leaving a 2cm gap at the top.
Sprinkle in the chocolate chips and half the
chopped nuts. Using a spare ice block stick,
arrange the nuts and chocolate chips evenly.
2 Top up each mould with the banana
mixture, leaving a 1cm gap at the top. Insert
Banana split lollies
the sticks with the stick-holders and place
in the freezer.
3 When the ice blocks are fully frozen, put
the chocolate pieces into a microwavable
container with the coconut oil. Microwave
for 20 seconds and stir, then microwave
again for 10 seconds and stir. Continue until
completely melted, but keep your eye on the
chocolate as it can easily burn.
4 De-mould one ice block at a time and dip
into the melted chocolate; allow the excess to
drip off, then dip the ice block into the bowl
of chopped nuts. Wait until the chocolate has
set then serve, or return to the freezer until
ready. Repeat with the other ice blocks.
n Per serving 299 cals, fat 17.6g, sat fat 8.3g,
carbs 30.4g, sugars 29.1g, protein 5.4g, salt
0.1g, fibre 1.9g

www.vegetarianliving.co.uk | 79

078-81_VL73[Lollies]NTSJLH.indd 79 23/06/2016 08:21

 Peach and
blackberry lollies
A refreshing summer lolly; sweet
peaches and tangy blackberries
suspended in the lolly make it
irresistible.

Serves 4 | Prep 5 mins + freezing

Peach and 200g ripe peaches, unpeeled, stoned

blackberry
lollies and cut into chunks
4 tsp natural unrefined cane sugar
48 blackberries, sliced into 5mm-thick
circles

1 Put the peaches, sugar and 80ml of

water in a blender and whizz together.
Divide the mixture between the moulds,
leaving a 1.5cm gap at the top.
2 Place the blackberry slices in the
moulds (use a spare stick to move the
blackberries into a nice pattern, if you
like). Try to place the blackberry slices
near to the sides of the moulds this
way, when you de-mould the lollies, the
blackberries will be visible. Insert the
sticks with the stick-holders and place in
the freezer.
COOKS TIP Keep the skin on the peaches
it retains more nutrients and gives the
lollies a great colour and pattern.
n Per serving 34 cals, fat 0.1g, sat fat 0g,
carbs 8g, sugars 8g, protein 0.6g, salt
0g, fibre 1.3g

Almond, chia and

raspberry lollies
You will get lots of nutrients from this
lolly, with its dairy-free almond milk and
chia seeds.

Serves 4 | Prep 5 mins + freezing

260ml almond milk

2 tsp chia seeds
handful of raspberries

1 In a jug, mix together the almond

milk and chia seeds. Divide the mixture
between the moulds, leaving a 3cm gap
at the top.
2 Cut the raspberries in half and place
some in each mould. Using a spare lolly
stick, arrange the raspberries, if needed.
3 Top up each mould with the almond
milk mixture, leaving a 1cm gap at the
Almond, top. Insert the sticks with the stick-
chia and
raspberry holders and place in the freezer.
lollies
n Per serving 28 cals, fat 1.8g, sat fat
0.3g, carbs 1g, sugars 0.6g, protein 2g,
salt 0g, fibre 0.8g

80 |

078-81_VL73[Lollies]NTSJLH.indd 80 23/06/2016 08:21

 Frozentreats

Strawberry milkshake
and cookie lollies Strawberry
Not just for kids parties, this lolly is milkshake and
cookie lollies
for any time and anyone.

Serves 4 | Prep 5 mins + freezing

150g strawberries, hulled and

chopped
140ml whole milk
4 tsp natural unrefined sugar
48 of your favourite cookies

1 Put the strawberries, milk and

sugar in a blender and whizz
together. Divide the mixture
between the moulds, leaving a 3cm
gap at the top.
2 Either place a whole cookie, if it
will fit, into each mould or break up
the cookies into pieces and scatter
them equally in each mould. You
can use a spare stick to arrange the
cookie pieces, if you like.
3 Top up each mould with the milk
mixture, leaving a 1cm gap at the
top. Insert the sticks with the stick-
holders and place in the freezer.
n Per serving 190 cals, fat 8.9g, sat
fat 4.5g, carbs 24.9g, sugars 16.3g, Recipes adapted from The Lolly
Book by Karis and Dominic
protein 3g, salt 0.3g, fibre 2.3g Gesua (Kyle Books, 9.99).
Photography by Rita Platts.

078-81_VL73[Lollies]NTSJLH.indd 81 23/06/2016 08:21

 Feeling nostalgic for the slower pace and fresh ingredients
of her childhood meals, Chava sets out to make everyday
cooking more enjoyable without resorting to ready meals.

Do you, like me, have fond childhood Courgette tagliatelle

memories of watching your parents
cook, seeing those pots steaming
and sauces bubbling? I can still
picture the younger me in my
grandparents kitchen. Even with all
the buzz and activity it felt like a very
special and peaceful place. As kids
we often gravitated to the warmth
and the promising smells to do
our homework or just chat. And the
process of creating the family meal
started with a visit to the garden to
pick veggies and herbs. It all took a while most days
it would be a couple of hours, at least!
Is this slow cooking experience now becoming
a thing of the past? Will it be something to get
nostalgic about? Ive discovered recently that we
have halved the amount of time we spend preparing
our dinner since the 1980s. About 30 minutes is the
average time were now willing to spend cooking
a meal. So its not surprising that Brits forked out
a whopping 1.5 billion on ready meals last year.
And there seems to be no sign of that trend slowing
down. We know that processed food is often too Courgette tagliatelle 34 tbsp water
1/3 vegetable stock cube
high in fat, salt and sugar. Its also hard to ignore the It always makes me happy to see the
pinch of sugar (optional)
media reports on the lack of nutritional content but popularity of spiralised courgette
small handful of basil leaves
still we buy! pasta. One day, back in the late 80s,
What is it that makes us opt for plastic-wrapped my sister came home from her food 1 Toast the flaked almonds or pine nuts
mashed potato, ready-cooked rice and microwave technology class in school. Excitedly or in a dry frying pan until they begin to
curries? Obviously its convenience, first and she prepared the most delicious meal turn brown. Keep an eye on the nuts to
foremost. But I also believe that some recipes are for us with thinly peeled courgette make sure they dont burn! Tip them out
getting too complicated, too clever. As a nation of ribbons, fresh tomatoes and pine nuts. of the hot pan and set aside.
cookbook collectors and cookery show viewers we She was clearly ahead of her time! This 2 To make the courgette ribbons I use a
love being tempted, amazed and wowed. However, recipe is my attempt to recreate those mandolin cutter on the finest setting. I
back in real life, most of us dont have time to shop in wonderful flavours. also cut my courgettes lengthwise first
several different places for all those specialist items. to get slimmer ribbons. Alternatively,
Serves 3 | Prep 15 mins | Cook 15 mins
So my aim for the coming months is to bring you you could use a spiralizer or, like my
a whole range of simply delicious recipes that are 3 tbsp flaked almonds or 2 tbsp sister, simply take a potato peeler.
easily achievable and will make everyday cooking pine nuts 3 In a large pan, heat the oil and saut
more enjoyable. Either theyll be quick from start 3 medium courgettes the onion slowly, until it starts to
to finish or they wont require too much prep time. 12 tbsp olive oil become translucent. Add the crushed
Once the dish is in the oven or bubbling away on 1 onion, finely chopped garlic, tomatoes, tomato pure and
the stove youll be able to get on with other things 2 cloves garlic, crushed rosemary. Stir in the water and season
maybe helping the kids with their maths homework 250g fresh tomatoes, chopped roughly with salt, pepper and some crumbled
or enjoying a well-deserved glass of wine after a 2 tbsp tomato pure stock cube. Let the tomatoes cook for a
busy day at work. 1 tsp chopped fresh rosemary couple of minutes.

82 |

082-3_VL73[ChavaDPS]NTSJ.indd 1 24/06/2016 08:44


4 Transfer the courgette ribbons to the pan.
Season with an extra pinch of salt and pepper
as you go, cover and simmer for 56 minutes.
Stir gently every now and then and add a little
splash of water, if necessary. Season to taste
and stir in a pinch of sugar, if you like. It helps
to balance the acidity of the tomatoes.
5 Before serving, sprinkle with fresh basil
leaves and the toasted nuts over the top.
n Per serving 193 cals, fat 14.2g, sat fat 1.5g,
carbs 11.6g, sugars 10.1g, protein 5.5g, salt
0.6g, fibre 4.4g
Cheats focaccia
Originally I wanted to make traditional
focaccia breads this month. But could I
entice you to make more meals from scratch
and then offer you a 2-hour recipe? I thought
not! This speedy alternative is really a blend
of focaccia and savoury scone. Its just as
delicious and so much quicker to make.
Makes 8 slices | Prep 15 mins | Cook 25 mins
1 tbsp olive oil
1 onion, finely chopped
40g sundried tomatoes, chopped
1 tsp chopped fresh rosemary
810 olives, halved
175g self-raising flour
1 tsp baking powder
tsp salt
100g dairy-free plain yogurt
1 Preheat the oven to 180C/fan 160C/
gas 4 and sprinkle a little flour on a lined
baking tray.
082-3_VL73[ChavaDPS]NTSJ.indd 2
Cheats focaccia
2 Heat the oil in a pan and saut the
onion until it begins to soften (if your
tomatoes are marinated in oil, use that
instead). Chop the tomatoes, rosemary
and olives and add them to the onions.
Warm through and set aside.
3 In a bowl, combine the flour, baking
powder and salt. Stir in the onion and tomato
mixture, and add most of the yogurt until the
dough starts to come together. Add more
yogurt or flour if needed, until you have a
soft, but not too sticky, dough.
4 Place the dough on the baking tray and
use your hands to flatten it into a circle,
about 20cm in diameter. Cut the bread into
8 pieces and separate them slightly. Brush
with a little oil and bake for 25 minutes, until
golden. Eat fresh on the day.
n Per SLICE 117 cals, fat 3.1g, sat fat 0.6g,
carbs 19.7g, sugars 2.7g, protein 3g, salt 1g,
fibre 1.9g
Pannacotta with limoncello
When I first perfected my pannacotta recipe
I was over the moon. This grown-up version
with the added limoncello and coconut
cream makes it even more summery a
very easy dessert that looks elegant and
stylish too. If youre serving this dessert to
childrenyou could add the finely grated zest
of half a lemon instead of the limoncello.
Serves 6 | Prep time 15 mins + chilling
1 sachet vegan gelatin (see cooks tip)
300ml dairy-free milk
250ml dairy-free coconut cream
Familyfare
ABOUT CHAVA
Chava Eichner is a freelance food writer
and photographer who passionately
creates for many meat-free companies
and organisations like Viva! and the
Vegetarian Society, among others. She
lives in the Cotswolds with her partner
David and two young boys, Sam (9)
and Alex (6). Visit her website and blog
to find more mouth-watering food
inspiration at www.flavourphotos.com.
Follow on Twitter @flavourphotos
Pannacotta with
limoncello
50ml limoncello
50g caster sugar
1 vanilla pod
fresh berries or passion fruit, to serve
1 Sprinkle the vegan gelatin over the cold
milk and stir until completely dissolved. This
is the most important step to avoid lumps in
your pannacotta.
2 Combine the milk with all the remaining
ingredients in a saucepan and bring to the
boil. If you do end up with a few lumps its
worth pouring the heated milk through a
sieve. Quickly divide between 6 ramekins
and leave to cool. Transfer to the fridge and
chill for 1 hour.
3 You can serve the cooled pannacotta in the
ramekins. Alternatively, ease each one out
of the dishes on to individual plates. A few
good shakes while holding it at a slight angle
will help the pannacotta slide out. Serve with
fresh berries, scooped-out passion fruit and
an extra drizzle of limoncello.
COOKS TIP I used Dr Oetkers Vege-Gel to
set the pannacotta, which is an animal-free
alternative to gelatin and available in all
major supermarkets.
n Per serving 394 cals, fat 29.7g, sat fat 24.8g,
carbs 14.3g, sugars 14.1g, protein 5.4g, salt
0g, fibre 2.1g
www.vegetarianliving.co.uk | 83
24/06/2016 08:44
 ,
School s out for summer!
LOOK
Become a plant hunter
Do your children know their birch from
beech? Can they recognise a mighty oak
or a magical monkey puzzle? Or for that
matter, can you? This summer is the perfect
time to brush up your tree knowledge while
these majestic plants are in full bloom, and
the Forestry Commissions Westonbirt
Arboretum is the ideal place to discover a
wide variety of very special trees.
You can follow the Summer Family
Trail throughout July and August, while
84 |
084-5_VL73[LittleLife]NTSJLH.indd 1
a programme of events offers crafts and
activities celebrating famous plant hunters
such as David Douglas, Robert Fortune and
Marianne North.
Theres even a free app you can download
from the App Store or Google Play, with
TreeQuests to guide you around the
arboretum, fun challenges to complete and
fascinating facts about the species you find.
l For more information, go to
www.forestry.gov.uk/westonbirt.
Rise & shine
Although school has finished,
cook
theyll still want to get out of bed bright
and early to help make this holiday treat for
breakfast. Younger children may need help
with the frying, but the mixing, dipping and
serving will keep them busy.
Mixed berry fairy toast
Serves 2 | Prep 5 mins | Cook 8 mins
3 large free-range eggs
2 tbsp clear honey
2 slices wholemeal bread
spray oil
75g mixed berries
Greek yogurt and honey, to serve
veg
LIVING
LOVES
Aloka LED nightlights are
perfect for helping little ones
feel more secure at night on
holiday in unfamiliar places.
Choose from a variety of
designs, each revolves
through 12 soft glowing
colours and can be remote
controlled. We think the giraffe
is super-cute now available
for 39.95 from John Lewis.
1 In a shallow bowl, beat the eggs with the
honey. Add one of the slices of bread and
carefully turn it so that it soaks up the egg.
2 Heat a non-stick frying pan and add a
spray of oil. Lift the slice of bread out of the
egg, add to pan and cook for 2 minutes. Use
a spatula to turn the slice and cook for a
further 2 minutes on the other side. Transfer
to a plate and keep warm. Repeat with the
second slice.
3 To serve, cut the bread in half and top with
the mixed berries, a dollop of yogurt and a
drizzle of honey.
n Per SERVING 385 cals, fat 15.1g, sat fat 5.9g,
carbs 45.5g, sugars 30.5g, protein 17.5g, salt
0.8g, fibre 3.4g
Recipe taken from www.eggrecipes.co.uk.
24/06/2016 13:40

Enjoy a weekend away
Offering a proper family-friendly weekend
adventure at Rode Hall in Cheshire, the Just
So Festival (1921 August) puts childrens
entertainment at its centre the grown-ups
just get to tag along. Experience star gazing,
enjoy storytelling by acclaimed writers, be
thrilled by stunning theatre performances,
enter the baking competition, have a pillow
fight, learn to play the ukelele and stay up late
for the midnight feast and so much more.
l Book now at www.justsofestival.org.uk.
Go rock pooling
We all loved rock pooling as kids now
share the joy with your own brood. From
Porthdinllaen, Gwynedd, in North Wales
to Wembury in Devon, the National Trust
has lots of beaches that are perfect for
spotting marine life. Saltburn on the
Yorkshire coast offers lots of rock pools
accessible at low tide, and intrepid
adventurers will be able to find a wealth
of wildlife including crabs, periwinkles,
starfish and beautifully coloured sea
anemones just remember to return
creatures to their home afterwards!
l Rock Pool Rummages will be hosted
at Saltburn by National Trust rangers
on 8 August and 18 August. Tickets 4;
booking essential. For more information,
go to www.nationaltrust.org.uk/
yorkshire-coast.
084-5_VL73[LittleLife]NTSJLH.indd 2
GO!
Five fab things
to do in August
Learn kitchen skills
Why not use the extra time at home during
the school holidays to get kids more
interested in cooking? The earlier you
teach them essential skills such as fruit and
veg prep, the sooner youll have willing
(and capable) helpers to assist at meal
times. We love the new Kinderkitchen
tools range from Swiss brand Kuhn Rikon,
which includes serrated and non-serrated
dog knives and cutting shears. The durable
Japanese stainless steel is strong enough
to cut soft foods, but not little fingers.
l Knife set with cutting shears, 22.95.
Go to www.kuhnrikon.co.uk for local
stockist information.
Littlelife
Follow a trail of dreams
This summer the streets of London and key
locations around the UK will be transformed
by magical giant dream jars to celebrate
Roald Dahls 100th birthday and the release
of The BFG movie. The phizz-whizzing public
art trail will see the childhood dreams and
aspirations of celebrities and top artists
such as Steven Spielberg, Sophie Dahl, Mark
Rylance and Quentin Blake placed in giant
six-foot jars. The trail will run from 8 July to
31 August and the jars will then be auctioned
in aid of Save the Children andRoald Dahls
Marvellous Childrens Charity.
l The dream jar locations are top secret
find out more and sign up to the newsletter
for trail updates at www.visitlondon.com/
things-to-do/whats-on/bfg or visit
www.roalddahl.com.
Join the circus
A whip-crackin, high tumblin, boot stompin
extravaganza is on offer from Giffords Circus
this year, featuring stars of the Old West and,
of course, Tweedy the Clown. If youve never
tried the Giffords Circus experience, this is
a truly magical show produced by a family-
owned company with traditional circus skills
and showmanship at its heart. The Painted
Wagon is already on the road catch the show
in August and September in venues around
Gloucestershire and Wiltshire.
l For show and ticket details, visit
www.giffordscircus.com.
www.vegetarianliving.co.uk | 85
24/06/2016 13:40
VL73_086.indd 86 23/06/2016 23:19:31
 Sugar-free
vanilla
cheesecake with
blackberry
compote

page 90
photograph: David Loftus

mindful
meals
Learn how to cut back on calories and eat well, with a
chefs guide to delicious diet dishes.

087_VL73[Healthy_Intro]NTSJ.indd 1 24/06/2016 01:53

 Eatwell
The delicious
way to diet
Never trust a skinny chef, they say, but
experienced restaurant chef and author
Sophie Michell has created and tested recipes
to help you eat well, lose weight and look great
while still enjoying your food.
Huevos rancheros
This is my ideal brunch: you have chilli,
tomatoes, protein, good carbs and
great fats with the avocado. You want
colour and brightness in the morning,
and this gives you all of that. In LA
you can find this hybrid Mexican food
everywhere, and you get so much
choice at breakfast time, which I think
is really positive. The food scene in
California is a huge inspiration to me
and I love the vibrant way they put
food together. To reduce the carbs,
leave out the tortillas.
Serves 2 | Prep 20 mins | Cook 15 mins
1 tsp olive oil, plus extra for the eggs
1 onion, diced
tsp ground cumin
pinch of dried chilli flakes
400g can black beans, drained and
rinsed
4 corn tortillas
2 free-range eggs
75g vegetarian feta cheese, crumbled
salt and freshly ground black pepper
For the guacamole:
1 avocado, peeled and stoned
small handful of freshly chopped
coriander, plus extra to serve
juice of 1 lime
clove garlic, peeled
For the salsa:
4 ripe tomatoes, diced
red onion, diced
small handful of freshly chopped
coriander
dash of Tabasco sauce
88 |
088-90_VL73[ChefOnDiet]NTSJ.indd 88
1 Heat the oil in a small saucepan
over a medium heat. Add the onion,
cumin and chilli flakes and fry until the
onion is translucent. Add the beans
and 100ml water, season with salt
and pepper and simmer for about
10 minutes.
2 For the guacamole, place all the
ingredients in a blender and blitz until
smooth. Season with salt and pepper,
then set aside.
3 For the salsa, mix all the ingredients
together in a bowl. Season with salt
and pepper, then set aside.
4 When you are ready to eat, fry the
tortillas in a hot, dry frying pan for a
few minutes on each side until golden
and browned, transferring them to a
low grill or oven to keep warm.
5 In a separate pan, fry the eggs to
your liking in a touch of olive oil.
6 When the eggs are ready, get out 2
plates. On each plate, place 2 tortillas,
then some beans on top. Make a well
in the middle of the beans and place
a fried egg in the well. Sprinkle with
the feta and some coriander leaves,
and serve with a large dollop of the
guacamole and the salsa.
n Per serving 591 cals, fat 25.4g, sat fat
9.1g, carbs 65.6g, sugars 11g, protein
29.8g, salt 0.5g, fibre 19.8g
Boureki
This is a traditional Greek dish.
Some people add a layer of pastry,
and it often has a layer of potatoes.
I have stuck to the low-carb roots
Huevos rancheros
here and kept out both. It really can
be a meal in itself, and the mint,
ricotta and tomato layers are fresh
and comforting at the same time. In
Greece it is made with mizithra (a light
cream cheese), but ricotta is similar.
Serves 6 | Prep 10 mins | Cook 40 mins
6 courgettes, finely sliced
200g canned tomatoes
150g ricotta
handful of fresh mint, chopped
1 tsp dried oregano
50ml olive oil
100g vegetarian Parmesan-style
cheese, grated
salt and freshly ground black pepper
1 Preheat the oven to 180C/fan 160C/
gas 4.
2 In a deep baking dish measuring
about 20cm x 30cm, start layering
up the vegetables. Begin with a layer
of courgettes, then tomatoes, then
a scattering of ricotta, then mint
and oregano. Season each layer and
drizzle with a touch of olive oil. Repeat
to use up all the vegetables.
3 Finish the top layer with the
Parmesan-style cheese and bake for
40 minutes, or until cooked through
and golden.
n Per serving 201 cals, fat 16.4g, sat fat
6.2g, carbs 3.3g, sugars 2.7g, protein
10.1g, salt 0.4g, fibre 0.8g
23/06/2016 08:22
 photographY: David Loftus

About Sophie
Sophie presents Cook
Yourself Thin on Channel 4
and is executive chef at
Pont St, Belgraves Hotel.
She is one of four top
female chefs collaborating
on The Gorgeous Kitchen
at Heathrow. Chef on a
Diet is her sixth cookbook.

Boureki

www.vegetarianliving.co.uk | 89

088-90_VL73[ChefOnDiet]NTSJ.indd 89 23/06/2016 08:23

 Eatwell

Id grown tired of
seeing uninspiring
diet books written
with nothing but
weight loss in mind,
without the food and
flavour being properly
thought through

Sugar-free vanilla
cheesecake with
blackberry compote
Cheesecake is one of the best desserts
ever invented. I have a cheesecake
recipe that I love and always go back
to. Its a little different to the norm,
as it doesnt have a base its simply
slabs of rich, creamy gorgeousness.
Ive adapted that recipe to suit this
plan a little better, so the recipe below
contains less sugar, and Ive removed
the flour, too. Ive added some honey-
roasted macadamias for a bit of
crunch, so you wont miss that sugary
biscuit base.

Serves 16 | Prep 30 mins + chilling

Cook 30 mins

1kg cream cheese

100g butter, softened, plus a little
extra for greasing
4 tbsp stevia
1 tbsp vanilla extract
2 tbsp maple syrup
6 free-range eggs
300ml double cream Sugar-free vanilla
cheesecake with
zest of 1 lemon, plus 1 tsp juice blackberry compote

For the honey-roasted macadamias:

200g macadamia nuts
1 tbsp runny honey
For the blackberry compote:
300g blackberries
2 tbsp stevia
1 Preheat the oven to 180C/fan 160C/
gas 4 and lightly grease a 23cm
round cake tin. Line a baking tray with
greaseproof paper.
2 Place the cream cheese, butter,
stevia and vanilla extract in a mixing
bowl and beat together using an
electric or hand whisk. Add the maple
syrup and beat well again.
3 In a separate bowl, whisk the eggs,
then gradually add them to the cream
cheese mixture. Stir in the cream and
lemon zest and juice.
4 Pour the mixture into the prepared
tin. Wrap the outside of the tin in foil
and place in a deep roasting tray. Pour
water into the roasting tray so that
it comes halfway up the side of the
cake tin. Place in the oven and cook
for 30 minutes, or until just set.
5 Meanwhile, mix together the nuts
and honey in a bowl and spread
on the lined baking tray. Roast for
30 minutes until golden and crispy.
Remove from the oven, leave to cool
and chop roughly.
6 For the berry compote, place
the berries and stevia in a saucepan
and bring to the boil. Simmer for
4 minutes, then leave to cool.
7 When the cheesecake is cooked,
take it out of the oven. Leave to cool
and chill overnight. Serve a slice of
cheesecake with some chopped
macadamia nuts and a spoonful of the
Recipes adapted
berry compote. from Chef on a Diet
n Per serving 517 cals, fat 52.9g, sat fat by Sophie Michell
(Kyle Books, 14.99).
28.3g, carbs 4.3g, sugars 4.3g, protein Photography by
5.5g, salt 0.8g, fibre 1.3g David Loftus.

90 |

088-90_VL73[ChefOnDiet]NTSJ.indd 90 23/06/2016 08:23

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VL73_091.indd 91 23/06/2016 23:21:49

 Travelling light by Sara Niven, beauty editor

Whether youre off on a weekend getaway, a fortnight in the sun

or camping at a festival, theres no need to be hampered by a huge
washbag. Pack light with these versatile travel-friendly options.
Hair rescue
Amika Perk Up Dry Shampoo
comes in a mini 22ml,
is vegan-friendly and the
perfect pick-me-up when
your hair needs washing
but showering just isnt
possible. Great for camping
and festivals.

Wipeout
l 3.49 from
www.sallyexpress.com
The MakeUp Eraser looks like a flannel but can
remove make-up just by using it wet on the
face without any cleansing products. Made
from machine-washable microfibre, its a great
alternative to disposable wet wipes, particularly
for sensitive skins.
l 17, available at Boots

Lip service
JaneIredales newLipDrink
is a vegan-friendly tinted lip
balm that comes in four shades,
allcontaining SPF 15. It provides

Down size
asheer hint of colour tolips and
could double up as a blusher,
Minis save crucial making it worth a place in your
packing space try holiday make-up bag.
a pop-up brush and l 14 from
this 75ml Mint & Tea www.janeiredale.co.uk
Tree Shower Gel to
see you through a
weekend away.
l Brush 1.59,
shower gel
1.05, both from
Superdrug

Disclaimer: Vegetarian Living only features products that are entirely vegetarian and/or vegan in formulation.The magazine also requests an assurance that the product and ingredients
within it are not tested on animals and the company does not carry out or fund animal testing either in the UK or overseas. However formulations can change and policies can vary so we
would advise checking directly with the companies ifyou have any concerns.

92 |

092-3_VL73[Beauty]NTSJ.indd 92 24/06/2016 08:46


Magic moisturiser
Million Dollar Moisturiser from
Lush isnt cheap (as its name
suggests!) but provides three
benefits in one product a rich,
creamy moisturiser containing
almond, oatmeal and honey with
a high SPF 30 that also works
as a skin illuminator due to light-
reflecting pigments.
l 32.50 from www.lush.co.uk
Beach balm
Neals Yard Remedies Organic
Chamomile & Aloe Vera After Sun
Spray contains antioxidant-rich
aloe vera, organic lavender and
Roman chamomile essential oils to
cool sun-exposed skin. The 50ml
size is perfect for travel bags.
l 6.50 from
www.nealsyardremedies.com
092-3_VL73[Beauty]NTSJ.indd 93
Pack & go
As a beauty editor, Im happier packing fewer
clothes rather than doing without my favourite
products, but I do have to try to cut down
to essentials or Id end up with only space for
a swimsuit!
For make-up, I tend to take an all-in-one
compact with a high SPF factor, a mascara, lip
product (which can be used as blusher) and a
light and dark eyeshadow (the latter doubles up
as an eyeliner when applied with a brush).
For skincare, I often save sachets of products
throughout the year for super-lightweight
options, along with travel-size hair care products.
A small pot of virgin coconut oil is well worth
the space, as it can be used as an intensive hair
conditioner, face cleanser, moisturiser and body
oil I like Tiana Pure Virgin Coconut Oil (8.99
from Holland & Barrett), which comes in a flight-
friendly 100g pot.
Im not keen on all-in-one body washes and
shampoos however, particularly if you have
coloured hair. To keep your locks in great
condition Id always opt for a good quality
moisturising or anti-chlorine shampoo.
Festival fun
If youre heading off for a
festival this summer and want
to look the part, Superdrugs
range of coloured chalk hair
sprays are vegan-friendly and
allow you to ring the changes
for a bargain 2.99.
Beautynotes
Strike gold
Theres no denying that a tan
can make you feel in holiday
mode, but a real one carries
risks of premature ageing and skin cancer.
ByFlavia is a new range of cruelty-free
tanning products by professional dancer
Flavia Cacace, who has been touring the
UK with dance partner Vincent Simone.
Why did you decide to bring out a
tanning range?
After over 20 years of using tan
throughout my dancing career and never
really being happy with any products
they were either too dark, too light, too
sticky or patchy I decided to work on
my own range and create products I was
happy to use. All use eco-cert ingredients
and are paraben-free.
Many people are reluctant to use tanning
products after having past disasters. Do
you have any tips?
Plenty! Moisturise lots, especially hands,
knees and elbows basically any parts
of the body where the skin is drier. On
these areas, pat gently with a mitt rather
than rubbing the product in. You can also
gently dab with a tissue to remove excess
product, which helps avoid these areas
becoming too dark.
All your products are cruelty-free. Is this
an issue you feel strongly about?
Im a huge animal lover. I wanted my
products to be tested on me and me
alone, and once I was happy I passed them
on to my fellow dancers. I try to support
as many charities as possible and animal
ones are always top of my list currently
Im ambassador for the Dog Trouble
Foundation based in Wokingham.
l Find out more at www.byflavia.com
www.vegetarianliving.co.uk | 93
24/06/2016 08:46
 Photography: Catherine Frawley
Vegetarian Living, PO Box 6337
Bournemouth BH1 9EH

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

Editorial

Editor
Lindsey Harrad
lindsey@vegmag.co.uk

Group Managing Editor Production Editor

Sarah Moran Suzanne Juby
sarah@vegmag.co.uk
Contributors
Nutrition Editor Sarah Beattie
Sue Baic Jon Bennett
Alex Bourke
Gardening Editor ine Carlin
Alice Whitehead Rachel Demuth
Chava Eichner
Vegan Editor Kate Hackworthy
Alice Gunn Liz Martin

Beauty Editor Design

Sara Niven Nick Trent
enty209@gmail.com

Cover images
Feijoada stew with tropical fruit salsa
by Michael Dannenberg

A harvest feast
Diet chef by David Loftus
Sensory menu by Joanna Yee
Mat Follas by Steve Painter

Additional images courtesy of Shutterstock September issue, On sale 4 August

Publishing
Useful conversions
Oven temperatures
Publisher Celsius Fahrenheit Gas
Tim Harris mark
Use these handy conversion guides to help you
110 225
out in the kitchen. For readers in Australia or the 130 250
Advertising Sales Manager Production Manager USA who prefer to use cup measurements, try an
Wendy Kearns John Beare 140 275 1
online converter, like the user-friendly calculator 150 300 2
wendy@vegmag.co.uk
t. +44 (0)1392 466099 IT Manager at www.theonlineconverter.co.uk. 170 325 3
Vince Jones 180 350 4
Online Marketing Executive Weight 190 375 5
Adrian Lito Subscriptions Manager 200 400 6
10g oz 700g 1lb 9oz
adrian@selectps.com Chris Wigg 220 425 7
25g 1oz 800g 1lb 12oz
chris@selectps.com 230 455 8
Circulation Manager (See page 54 for 50g 1oz 900g 2lb
Tim Harris subscription details) 75g 2oz 1kg 2lb 4oz Volume
100g 3oz
Published by Printed by 125g 4oz 30ml 1fl oz
Select Publisher Services Precision Colour Printing 150g 5oz 50ml 2fl oz
PO Box 6337 Haldane, Halesfield 1 175g 6oz 100ml 3fl oz
Bournemouth BH1 9EH Telford, Shropshire TF7 4QQ 200g 7oz 125ml 4fl oz
t. +44 (0)1202 586848 t. +44 (0)1952 585585 225g 8oz 150ml 5fl oz ( pint)
250g 9oz 175ml 6fl oz
275g 9oz 200ml 7fl oz
300g 10oz 300ml 10fl oz ( pint)

www.vegetarianliving.co.uk 325g
350g
11oz
12oz
400ml
500ml
14fl oz
18fl oz
375g 13oz 600ml 1 pint
Select Publisher Services Ltd 2016. All rights reserved. No part of this magazine, or digital versions of 700ml 1 pints
the magazine, may be used, reproduced, copied or resold without written permission of the publisher. All 400g 14oz
information and prices, as far as we are aware, are correct at the time of going to press but are subject to 425g 15oz 850ml 1 pints
change.Select Publisher Services Ltdcannot accept any responsibility for errors or inaccuracies in such
450g 1lb 1 litre 1 pints
information. Unsolicited artwork, manuscripts or designs are accepted on the understanding thatSelect
Publisher Services Ltdincur no liability for their storage or return. 500g 1lb 20z 1.2 litres 2 pints
600g 1lb 5oz Source: Guild of Food Writers
Disclaimer: We cannot guarantee that events (such as festivals, markets, workshops, courses, etc.)
covered in Vegetarian Living are completely vegetarian and/or vegan.

94 |

094_VL73[TeamNextMonthUSconv]NT2LHSJLH.indd 1 24/06/2016 11:57


Hickory-smoked
flavours
Makers of delicious hand-picked popcorn
and hand-cooked crisps, Ten Acres
award-winning Hickory BBQ crisps are
mouth-wateringly delicious, vegan and
also free of gluten, MSG and GMO. These
crisps offer a taste of the Deep South,
packing a punch with plenty of spices,
tomato and onion to tempt the taste buds!
l 79p a bag from all good independent
shops and cafs. Find out more at
www.tenacresnacks.com.
Easy clean
Ecozones new non-
caustic Oven Cleaning
Gel has a fast-acting yet
vegan and eco-friendly
formula that makes
quick work of cleaning
your oven or even your
barbecue grill. Simply
pour on to a damp
cloth, rub vigorously
on the surface to be
cleaned, wipe clean
with a damp cloth and
youre all done!
l 4.99 from Ocado.
Nutritious & delicious
Perkiers range of delicious, 100% plant-
based snack bars are packed with the
goodness of wholefoods and bursting with
nutritious slow-release energy. Choose from
delicious flavours including the Cashew,
Chia & Pumpkin Seed Quinoa Bar and the
Cacao & Cashew Quinoa Bar. A natural
source of fibre and protein, they are also
095_VL73[Advertorial]NTSJLH.indd 1
Juicy fruits
European currants, also known as black
currants from Corinth, are very fine, thin-
skinned, extremely juicy and intensely
flavoured berries. A good source of
vitamins, fibre and antioxidants, currants
are a natural sweetener in all kinds of
dishes. Black Corinthian currants, often
sold under the name Vostizza, have
protected EU status and are exclusively
cultivated in the area of Aigialeia in Greece.
l Vostizza currants are available from
supermarkets nationwide. Find out more at
www.pesunion.gr.
The
essential
collection
A shopping guide to
the latest products for
your vegetarian or
vegan lifestyle
rich in omega-3 and antioxidants to boost
your wellbeing. Free from gluten, wheat and
dairy, they are suitable for vegetarians and
vegans. Find out more about Perkiers range
at www.perkier.co.uk.
l 75p for a 35g bar or 2 for a multipack of
three bars, available in the free-from aisle of
Sainsburys, Asda, Tesco and Morrisons.
Promotions
Its
barbecue
time!
Seasoned with
cumin and cracked
black pepper, Frys
Quinoa & Fresh
Cilantro Falafel
Burgers are from
Frys new Natures
Plant Proteins range, and are made
with quinoa, coriander and chickpeas.
Enjoy them in a burger bun, or try them
crumbled over asalad or in a pitta. A
great source of protein, they are also
packed with fibre and iron.
l 2.95 for a pack of four from Ocado.
Find out more at www.frysfamilyfoods.
co.uk.
One for the guys
Made using organic argan, camillia and
kahai oils, Mens Beard Oil is a brand
new addition to the Handmade Naturals
range, designed to soften and condition
the most wiry, dehydrated and stubborn
of beards. Kahai oil is the star ingredient
in this product, sourced from the nuts of
the Amazonian cacay tree, it has been
clinically tested to show its effectiveness
in improving hydration, firmness, elasticity
and smoothness of skin and hair. This
handy spray is unfragranced so it suits
everyone and wont clash with your other
products, and can be applied straight to
the skin as a nourishing moisturiser as well.
l Mens Beard Oil 50ml for 8.50 from
www.handmadenaturals.co.ukor call
01270 877516.
24/06/2016 11:58
 vegetarian LIVING
La Maison du Vert
vegetarian & vegan hotel & restaurant
Advertise in the pages of
eat Our hotel & restaurant is set in a stunning Normandy valley relax
within 3 acres of beautiful gardens. Vegetarian Living
Delicious vegetarian and vegan gourmet menus

45mm wide Naturally grown produce, organic wines, ciders and beers
Visit Honfleur, Camembert, Monets garden, Mont St Michel
Call Wendy Kearns on
x Bayeux, D-Day landing beaches and war memorials
01392 466099
rest Chateaux, markets, gardens, beaches, picturesque towns
Walk, cycle, relax!
55mm high Free WIFI

Contact: Debbie & Daniel Armitage

or email
61120 Ticheville, Normandy, France
00 33 2 33 36 95 84 Email: mail@maisonduvert.com wendy@vegmag.co.uk
see www.maisonduvert.com

ECO-FRIENDLY
Blossoms
at The Hotel Continental

SKI CHALETS
where Vegetarians cook for Vegetarians
95mm wide For Lunches and Dinner Flexihours
x
55mm high ski groups up to 30% off
vegetarian To book Tel.01255 551298

email.hotconti@btconnect.com
charming chalets real food quaint alpine villages
PARADISKI, FRENCH ALPS
www.hotelcontinentalharwich.co.uk
www.hiddenalps.com

Vegetarian Society Cookery

School gift vouchers

Gift v
45mm wide
To Ja
ouc95mm
herx wide
x
50
ne,
Happ
y
want cooking
115mm high Socie
ed to ! You
v 115mm high
ty Co go to the e always
oker
Love
Mum y Sch Vegetaria
ool. E n
and njoy!
Dad
xx

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

For more details, go to

www.vegsoc.org/cookerygiftvouchers
Email: cookery@vegsoc.org
Tel: 0161 925 2015
Rothay Road, Ambleside LA22 0EJ 015394 32062 ambleside-manor.co.uk

VL73-96-7.indd 96 24/06/2016 10:35:57

 www.vegetarianliving.co.uk
www.vegetarianliv
w
Veg Living Magazine ad 0616:Layout 7 22/6/16 16:27 Page 1

A TREAT FOR Sandburne Vegetarian Guest House

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Over 100 mens & womens styles: email: anthony@sandburne.co.uk
Casual, Formal, Sport, Leisure,
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VL73-96-7.indd 97 24/06/2016 10:36:16

 Eatingout
Alex Bourke of Vegetarian Guides
and Brazilian vegan nutritionist
Scarlet Hughes are in the 2016
Olympic city.
RIO DE JANEIRO
Rio is visually stunning, with
miles of perfect sandy beaches,
towering forested mountains,
and the downtown old Centro
full of museums and galleries. To
really experience the views take
a coastal cruise or for the more
daring hang glide. Bronze on
Copacabana or chic Ipanema,
and feast in over 30 vegetarian
restaurants and cafs, where
lunch buffets (58) often
feature the national dish feijoada,
a slow-cooked black bean stew
with tempeh or smoked tofu.
Tropical fruit juices include aai,
which looks and tastes just like
chocolate milkshake.
Org Bistro is a fabulous
vegetarian restaurant one block
from the 18-kilometre beach in
upmarket Barra, home to half
the Olympic venues and the
biggest shopping centre in South
America. Chef Tati Lund and her
98 |
098_VL73[EatingOut]NTSJ2LH.indd 1
crew serve up colourful, seasonal
dishes such as moqueca coconut
milk stew with bananas roasted in
farofinha cassava flour; or quinoa
with purple onion, chestnuts and
roast pumpkin with passion fruit
sauce. Finish with vegan Brazil
nut cheesecake with berries, or
cocoa almond cake with pecan
coconut cream filling.
Bio Carioca vegetarian
restaurant in Copacabana has
a menu in English and dishes
of the day (5). Most popular
are feijoada or rustic penne,
and they also have gnocchi,
soups, salads, and pizzas in the
evening. Nearby Rio Vegano is
a vegan lunch restaurant with
feijoada, stroganoff and pastel,
a pastry with different fillings
each day such as tofu and carrot
or heart of palm. Both places
have banana and Brazil nut pie
for dessert.
Also recommended
l Reino Vegetal is a big
weekday lunch restaurant
in an old mansion in Centro,
with a pay-by-weight buffet
and northern food like acaraj
bean fritters, moqueca
plantain stew, and coconut
tapioca mousse.
l Refeitrio Orgnico is
one of several veggie lunch
restaurants around Botafogo,
an area with cheaper
accommodation between
Copacabana and Centro.
Vegana Chcara is a tranquil
hidden gem in a cul-de-
sac garden amongst trees.
Further inland, Prana Cozinha
Vegetariana is in front of
Corcovado station, from
Vegetariano Social Clube in
Leblon, between Ipanema and
the Botanical Gardens, is Rios
top vegan restaurant. Come
for the lunch buffet (68)
with six hot dishes, four salads
and a soup. Thursday is pizza
night while Friday and Saturday
there are comida de boteco bar
snacks. Try stroganoff, feijoada,
quinoa risotto, shiitake pancake
or banana pizza, and finish
with chocolate cake. If youve
overdone the sightseeing or
sunbathing, they also deliver.
where trains wind through the
forest up to the giant statue of
Christ the Redeemer.
l Hareburger veggie fast
food restaurants all over town
serve burgers, salads, desserts
and juices.
NEED TO KNOW
Org Bistro
www.orgbistro.com.br
Bio Carioca
www.biocarioca.com.br
Rio Vegano
www.espacoriovegano.com
Vegetariano Social Clube
www.vegetarianosocialclube.
com.br
Reino Vegetal
www.restaurantevegetariano.
com.br
Refeitrio Orgnico
www.refeitorioorganico.com.br
Vegana Chcara
Facebook: VeganaChcara
Prana Cozinha
Vegetariana
www.pranavegetariano.com
Hareburger
www.hareburger.com
About Alex
& scarlet
Alex Bourke is the publisher
of Vegetarian Guides to
London, the British Isles
and Paris; find out more
at www.vegetarian.travel.
Scarlet Hughes has a BSc
in nutrition sciences and
wrote the nutrition chapter
in Alexs forthcoming book,
How To Be Vegan. You can
find her on Instagram as
Miss_Scah.
.
24/06/2016 09:03
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100% vegetarian & vegan

AVAILABLE TO BUY FROM THE free-from aisle in ASDA, TESCO, SAINSBURY'S, MORRISONS
& WHOLEFOODS MARKET STORES & online with Holland & Barrett and Amazon

VL73_099.indd 99 23/06/2016 15:40:53