October 2016 4.

50
Healthy Sustainable Delicious www.vegetarianliving.co.uk
39
savoury
nibbles

Photograph: laura edwards

Inside
this
issue
OCTOBER 2016

Full of flavour
Its easy to be inspired and create great food every
month with our superb seasonal recipe ideas.
Suitable for vegans Suitable for freezing
Adaptable for vegans Ready in minutes
CelebratE the autumn harvest with
Warming, hearty supper ideas Starters & light bites Sweets & treats
Nourishing Noodles | easy family eating | Superhero lunches | Modern bakes

16 B lackberry basil bruschetta 21 M ini pumpkin cashew

18 Warm pumpkin, quinoa and cheesecakes
cabbage salad 30 Bollywood bar

Heavenly vegan
ines chocolate
66 Kale minestrone
89 Spicy carrot and chickpea
soup
89 Braised cauliflower couscous
31 Zebra cheesecake
32 Pistachio and lime
courgette cake
40 Apple and pecan crumble
smoothie bowl with orange tofu 41 Crumble cupcakes
90 Walnut and black bean wraps 50 Chocolate shake smoothie
bowl

53 Main courses 62 Apple and green cabbage cake

meat-free
recipes Straight 17 G olden vegetable tagine
20 Sweet potato tacos with apple
radish slaw
68 Lemon and poppy seed
drizzle loaf
71 Fluffy omelette with stewed

29
Vegan
to wok
Nourishing
23 Involtini di melanzane
26 Turlu
37 Squash and Parmesan souffl
39 Root vegetable gratin
71 N
berries
 alesniki with sweet cinnamon
cheese
72 Lazy dumplings with sugary
dishes
noodles in soups 45 Mushroom noodle soup with brown butter
and stir-fries grated beetroot, tarragon and 73 Autumnal potato knedle with
capers juicy plum filling
45 Sweetcorn, chilli and miso noodle 83 Hazelnut biscuits
fritters with soy and lime dipping 84 Easy chocolate bites with date
sauce and coconut
46 Broccoli, pea and spinach rice-
mediterranean
turlu with freekeh
noodle stir-fry with fried egg Dips, sauces, sides & more
and herbs 46 Butternut squash and cavolo nero 24 R oasted aubergines with
green curry with rice noodles zaatar
49 Sticky soy and ginger beetroot 24 Aubergine dip

Easy Superhero
with egg noodles
49 Roasted sweet potato, aubergine
and cauliflower with coriander
24 Zaalouk
26 Freekeh with herbs
36 Baked squash with chilli and

Family
pesto and miso soba noodles rosemary

lunches
58 Five-a-day Moroccan casserole 39 Savoury gratin muffins
with Swiss chard and couscous 42 Home-baked baguettes

Eating
59 Puy lentil Bolognese with 50 Homemade cashew milk
pasta 63 Crab apple and port jelly
67 Vegan chilli 89 Crunchy cumin chickpeas

Lizzie Kamenetzky shows how to Energy-packed midday boosts 75 Mole pepitas on griddled or
roasted vegetables
please a crowd with tasty gratins, from Julie montagu 75 Beer-battered stuffed Padrn
chillies
souffls, muffins and crumbles
79 Butternut chickpea curry
79 Rainbow veggie pie
80 Matter paneer
82 Black bean and squash Many of the recipes have
quesadillas suggestions on how to adapt
83 Spiced Indian vegetable them for vegans, written by our
strudel vegan editor Alice Gunn.
www.vegetarianliving.co.uk

Modern bakes
Bake Offs Martha
Souper soup
Blog star Indy Power
Weekend brunch
Treat yourself with Zuza
Submit a recipe
Do you have a fabulous vegetarian or vegan dish that you want to share
Collison creates fun shares her recipes for Zaks deliciously different with the world? Then do so at www.vegetarianliving.co.uk.
desserts with a twist boosting wellbeing Polish breakfast dishes
Subscribe today!
PLUS: Perfect pumpkins | Natural skincare | Community orchards Subscribe to the UKs best vegetarian and vegan magazine, on page 56.

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VL73_074.indd 86
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27/11/2015 23:13:50
 The UKs best-selling, award-winning vegetarian magazine

Tara Fisher
Welcome
Dan Pearce

Martha
30 Collison
Oh my goodness, we have packed in the flavours this month! I approach recipes as
The pay-off for the dwindling sunny days in October is most something to inspire new
certainly the glut of delicious seasonal produce, just ripe for a creations rather than as a
spot of comfort food. Simply the mention of blackberries, apples, set of rules to be followed
squashes and aubergines get the taste buds watering and makes me
want to roll up my sleeves
Rachel Demuth brings a taste of the Mediterranean with her
gorgeous collection of aubergine recipes (page 22), including the
crowd-pleasingly unctuous involtini de melanzane. And if your

Martin Poole
Subscribe friends are still there for brunch, then Zuza Zak has it covered
today with her very tasty, berry-based Polish-inspired breakfast dishes on
And receive a page 70, or dive into pure indulgence with ine Carlins chocolate
FREE copy of shake smoothie bowl (page 50).
Deliciously Ella If your crowd includes younger family members, then you
Every Day. cant go wrong with Lizzie Kamenetzkys delicious autumnal Indy
See page 56 for ideas, from a fuss-free squash and Parmesan souffl (itll work 66 Power
full details. trust us!), to her heartwarming apple and pecan crumble. Shes The easier it is to eat well,
even suggested clever ways to use up leftovers in a second recipe. the more likely you are to
For quick midweek meals you cant beat noodles, and Kathryn look after yourself and
Bruton has created some really tempting after-work nourishment the people around you
that showcases the autumnal flavours of mushrooms, beetroot and
butternut squash (page 44). Plus, theres cake, of course! Octobers
shorter evenings are the perfect excuse to snuggle on the sofa with
a slice of Martha Collisons zebra cheesecake.
COVER RECIPE: Mediterranean turlu with freekeh and herbs by Rob Wicks/Eat Pictures

Lindsey Harrad, Editor

Lizzie Kamenetzky

Editors pick Lizzie

36 Kamenetzky

My mum taught me that

food should be fun, it
doesnt have to be fancy...
Sharing something youve
cooked with loved ones is
about as good as life gets
Magic lanterns Good morning Knead to know
Get creative with Indulge in authentic Learn the secrets to
pumpkin-carving tips Polish brunch recipes, from making traditional French
and festival fun. pancakes to dumplings. baguettes.
Page 28 Page 70 Page 42 03

003_VL75[editorial]NT2SJSM.indd 1 19/08/2016 09:16

 In this issue win!
vegan make-up
brushes
worth 80
page 93

Editors
pick

71

37 24

58 89 28

Food matters 50 Vegan kitchen

ine Carlin creates the perfect autumnal
15 Seasons eatings breakfast with chocolate and berries
22 Its October, the season of squashes and
50 preserves made from hedgerow berries 58 Thrifty dinners
Make your money go further with meal ideas
44 22 Aubergine dream from BBCs Eat Well for Less
Relive the warmth of Mediterranean suppers

36
88
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 56
l Buy online at www.selectps.com
l Download the digital edition
from www.pocketmags.com
with Rachel Demuths velvety aubergine dishes
30 Get creative!
Bake Offs Martha Collison reveals her fun flare
for baking with imaginative sweet treats
36 Season of plenty
Clever recipes from Lizzie Kamenetzky which
leave leftovers to make a second dish
42 Kitchen tutorial
Make your own authentic French baguettes
44 Use your noodle
Simple but tasty noodle suppers, from soup
and stir-fries to fritters
62 First fruit
From windfalls to crab apples, find new ways
to use these versatile orchard fruits
66 Indys Irish kitchen
Health food blogger Indy Power serves up
casual dishes for relaxed weekend dining
70 A Polish brunch
Try something new for weekend breakfast,
with sweet pancakes, omelettes and
dumplings from Zuza Zak
74 A walk on the mild side
Its not all about heat, as Sarah Beattie reveals
the more subtle side to chillies

04 |

004-5_VL75[Contents]NT3SJ2SM2.indd 1 19/08/2016 11:24

 Contents
Subscribe today and receive
Deliciously Ella Every Day for FREE! see page 56

18

67 70

60 32 09

78 Easy Indian cooking for Regulars

little ones
Asian-style recipes for babies and toddlers 03 Welcome Theres nothing
82 Home cooking with Chava 07 Shopping list wacky or hippyish
Global ingredients from the supermarket Celebrate the arrival of autumn with
kitchenware inspired by berry-filled hedgerows
at the club, and
88 Superhero lunches
Super-speedy nutrition-packed ideas from 08 New shoots thats deliberate
Julie Montagu News, competitions, new veggie and vegan
products, plus reviews and events Dale Vince,
Features join the club,
page 52
69 Back issues
28 Pumpkin patch art Dont miss out! Order your copies here
Top tips from the man who has taken pumpkin
carving to a whole new level 84 Little life
Half term and Halloween fun, from spooky
60 Orchard tales cookie making to woodland adventures
Meet the community trust ensuring the
survival of endangered apple species 92 Beauty notes
Natural anti-ageing skincare products
52 Join the club
How entrepreneur Dale Vince took his 98 Eating out: Rome
eco-message into the world of football Alex Bourkes guide to the eternal city

www.vegetarianliving.co.uk | 05

004-5_VL75[Contents]NT3SJ2SM2.indd 2 19/08/2016 10:53

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 Shoppinglist
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www.vegetarianliving.co.uk | 07

007_VL75[ShoppingList]NTSJSM.indd 1 18/08/2016 15:01

 newshoots
All the latest vegetarian and vegan lifestyle news
and products, plus reviews, events and much more...

Danish crusade
Nordic food waste campaigner set to go global
A grassroots volunteer who led a
revolutionary battle against food waste
in Scandinavia is planning to launch her
campaign globally and shes looking for
people to help in the UK.
The amount of food thrown away
unnecessarily in Denmark has fallen by
25 per cent since graphic designer Selina
Juul started her Stop Wasting Food
campaign in 2008. Denmark now has more
programmes in place to battle the issue than
any other country, ranging from food waste
supermarkets to apps telling customers
where they can buy leftover food cheaply
from restaurants at closing time.
Selina told Vegetarian Living that she
now hopes her battle will take off in other
countries. I think its time that we take
this campaign internationally. Weve been
working for eight years now and cut food
waste by a quarter here, but what we did
in Denmark we can share with the rest of
the world.
The 36-year-old says the origins of her
campaign began during her childhood in
Moscow, growing up in an atmosphere
where shortages meant food was regarded
as precious. Her mothers job took the family
bakeries as well and it really got me down
for many years.
In 2008 Selina decided to start a
Facebook group targeting food waste.
Within three months she was contacted by
the supermarket chain Rema 1000, who
offered their support and agreed to stop
offering bulk discounts like buy one get one
free. Since then the campaign has gathered
momentum with companies and politicians,
with initiatives ranging from government
subsidies for food waste projects to service
stations recycling misshapen Danish pastries
into the dessert romkugler (rum balls).
Stop Wasting Foods programme has gone
on to feature in initiatives from the EU and
UN, and Selina has also given a Ted talk on
food waste.
She says social media has been key in
spreading the message and can help make
the campaign a global force. We want
to make a food revolution and that starts
with awareness. When we began, food
waste didnt matter in Denmark, now every
supermarket has a strategy to reduce it. We
are getting messages from people in Brazil,
Selina Juuls campaign has reduced food
waste by a quarter in Denmark
America, Greenland and China wanting
to know what we did and how they can
start a movement in their countries. We
are beginning to work on expanding and
creating an activist movement.
If people in the UK think they want to
help, I would be delighted if they just get in
touch, says Selina. We will need every bit
of help we can possibly get and I always say
what is key to these campaigns is not the
politicians or the companies they come
and go its the people who really make the
difference. We need to change our mentality.
With climate change and resource scarcity
we cannot afford to feed one-third of the
worlds food to the garbage.
l For more information on the campaign, visit
www.stopspildafmad.dk/inenglish.html.

Selinas top tips on becoming a food waste expert

to Scandinavia where they were shocked
at the amount of food that was not only
available but also thrown away.
Growing up in Soviet Russia I was raised Shop wisely Use your Dont shop Food share Sunday
with the view that you never waste food Ultimately its UFOs Frozen hungry Before you tapas Check
because you dont know if theres going all down to leftovers often Youll always go on holiday, your fridge
to be any tomorrow. We never starved awareness. get forgotten. buy more than contact your and eat any
but we thought of food as like gold. So People buy Clear these you need, so neighbours leftovers on
when we came to Denmark I was amazed far too much unidentified make sure and give them a Sunday.
to see 10 types of yogurt in the stores dont buy five frozen objects youve eaten any food you Make a tapas
it was incredible! But I quickly became of something from your before you have that will spread, then
depressed, seeing the amount of food that if you only freezer each go to the go off while food wont go
my classmates threw away. Then I realised need two. month. supermarket. youre away. to waste.
it was happening in supermarkets and

08 |

008-9_VL75[NewShoots]NTSJSM.indd 8 17/08/2016 18:05

 Festival fun
Organisers at VegFest UK
say theyre hoping for record
numbers at this years event in
London (22 and 23 October),
which will see more stalls and
exhibitors than ever before. There
will be a huge range of food on
offer at Olympia everything
from sushi to Caribbean callaloos
with more emphasis this year
on vegan products. As well as the
250 stands, therell be cookery
classes, raw food demos, a string
of speakers and a kids area.
Under-16s get free entry.
l www.london.vegfest.co.uk/
ticket-info
Lovely bubbly
A string of events is planned for
National Champagne Week
(17 October) with winemakers from
France and the UK taking part in what
organisers are calling a battle of the
bubbles. Vegetarians need to choose
carefully with fizz, as animal products
are often used during filtration, but
more and more veggie-friendly
products are becoming available. Last
year Duval Leroy became the first
totally vegan Champagne house and
they will be hosting an event at the
Supper Club in London.
l For details, visit
www.nationalchampagneweek.co.uk.
008-9_VL75[NewShoots]NTSJSM.indd 9
A day to celebrate
Cottage industry
Its World Vegetarian Day on 1 October
and to mark the occasion the Vegetarian
Society have put together a new guide
to the most enjoyable ways to embrace Hugh Fearnley-Whittingstalls latest
a meat-free diet. Going Veggie: What book, River Cottage A to Z, might
To Eat is free to download or order, be his most ambitious yet. He and
and contains recipes and nutritional his team have assembled their own
information to help guide new vegetarians Larousse-style guide to more than 350
into their cruelty-free diet. ingredients, with sections on everything
l Visitwww.vegsoc.orgto order or from herbs and spices to fungi and
download your copy. foraged foods, plus oils, vinegarsand
many more. Although there are some
October
meat dishes, the
publishers promise
its heavy on veggie-
friendly recipes and
Five ways information.
l River Cottage
to get A to Z is published
inspired...
on 8 September by
Bloomsbury at 40.
Go slow
There have never been more food events across the world, but the Slow Food
exhibition in Turin rightly remains the ultimate must-see celebration for many
foodies. It is virtually impossible to explain the number of stalls and diversity
of the produce you will find there the scale of the spectacle in Turin is
genuinely overwhelming. Tickets for this years event (2226 September) are
free and the theme for 2016 is Loving the Earth.
l www.salonedelgusto.com/en
www.vegetarianliving.co.uk | 09
18/08/2016 10:11
 newshoots
Meet the
maker

Chocolate dreams
Its National Chocolate Week this month,
an event which sees some of the leading
lights of the industry gathering at the huge
Chocolate Show in Londons Olympia. As
20,000 chocoholics descend on the hall, its
a chance to reflect on how far the artisan
market has come over the last decade,
which has seen the rise of a new generation
of British chocolatiers doing pioneering
work both with innovative flavours and
ethical production.
One of those with much to celebrate
is Chocolate & Love, the multiple award-
winning brand which was set up by Richard
OConnor and Birgitte Hovmand in 2010.
The husband and wife team got together in
2008 and soon after started to talk about
setting up a business together, and their
shared love of chocolate led them to see a
gap in the market.
We realised there was a great opportunity
as there was no really high quality Fairtrade
organic chocolate bars on the market, says
Richard. We wanted to make a chocolate
brand that above all was high quality and
very tasty. It was also hugely important that
it was organic and that the ingredients were
sourced ethically.
Six years on and their jump into the
unknown has proved their instincts were
right. Theyve created seven unique flavours
of chocolate and won 18 awards from the
likes of Great Taste and the Academy of
Chocolate. They are clearly thrilled by the
awards but you sense they regard working
with ethical suppliers as just as much of
an achievement. All their cocoa is sourced
from Fairtrade cooperatives in Peru, the
Dominican Republic and Panama. The bars
are free of gluten, GMO and additives and,
aside from two flavours, are dairy-free and
suitable for vegans.
We are both foodies and very conscious
of what we are eating, says Birgitte. It
was important to us to be able to make
chocolate that wed be happy to give to
our five-year-old daughter she enjoys
our Panama 80% chocolate bar. It was also
important for us to be able to offer high
quality organic chocolate with more cocoa,
less sugar, and no additives or milk. We use
almond and coconut milk instead of dairy,
and are planning to develop more flavours
with high cocoa content and no milk,
because we believe this to be the future.
We also want to add to our range with
more exciting flavours and use interesting
cacao from different countries in South and
Central America.
l Find out more about the Chocolate & Love
range and where you can find stockists at
www.chocolateandlove.com.

Taste test
Sea-salted caramel chocolate
In the space of a decade, this once unheard of
mix of sweet and savoury flavours has become
an essential offering for chocolatiers.

1 Chocolate & Love 2 Harry Specter 3 Paul A. Young

Its easy to see why this is C&Ls
best-selling bar and has won two
Great Taste awards. The mix of
dark chocolate with the caramel
crunch and salty back note is
absolutely delicious. Perfect if you
find liquid caramel a bit much.
l 2.99 for a 100g bar from Ocado.
Superb quality handmade
chocolates from the
Cambridgeshire-based company
that employs workers with autism.
Beautifully decorated
and packaged.
l 6.10 as a pack of six from
www.harryschocs.co.uk.
This is the signature dish of Britains leading
chocolatier and one taste makes it easy to
see why hes a multiple award winner and a
legend in the industry. Yes, theyre ruinously
expensive but theyre also everything youd
ever dream a chocolate could be.
l From 7 for a four-piece box. Call the store for
mail order on 020 7437 0011.

10 |

010-11_VL75[NewShoots]NTSJSM.indd 10 15/08/2016 08:02

 In our trolley
The Veg Living teams
favourite products
Souper
relaunch
Twenty years since they started
making soups in their kitchen in
Devon, Tideford Organics have
decided to relaunch as the UKs first
manufacturer to be entirely organic
and vegan. As a dedicated, ethical
and organic producer, the move to
vegan was the obvious next step,
said managing director Lynette
Sinclair. The evidence of the impact
we could make by removing meat
and dairy from our recipes was too
compelling to ignore, and we wanted
to do our bit to help. Theyve marked
the move with 22 new products that
have been approved by the Vegan
Society, including tasty flavours
such as Brown Rice Miso Broth with
Mushroom and Kale, and Smoky
Tomato, Black Rice and Chilli Soup.
As well as the new soups, make sure
you look out for Tidefords latest
range of fresh miso pastes too.
l The Tideford Organics Soup range
comes in 300g and 600g sizes for
1.99 and 2.89 respectively, available
from Ocado and Tesco.
Best for zest
Zesting the fruit for a
lemon drizzle cake can
be an unpopular job but
Microplanes Flexi Zesti is a
fantastic value gadget that
rescues cooks from grazing
their knuckles. Its designed
to fit into the palm of the
hand and the zesters blade is flexible
enough to curve around the fruit,
meaning it removes the zest but not
the bitter white pith.
l Available at House of
Fraser for 9.99.
Grate design
We have five Microplane Flexi Zesti
zesters to give away. To enter, go
to www.vegetarianliving.co.uk.
Competition closes 6 October 2016.
010-11_VL75[NewShoots]NTSJSM.indd 11
veg
Mixer LIVING
Beast magic LOVES
of a
Autumn means a return to
baking for many cooks
beer
especially with some gorgeous
new mixers to tempt us!
Every year Badger Ales
make a unique beer thats
only available for one
batch. This year the Dorset
brewery, known for naming
their beers after local
wildlife, have unveiled the
Sturminster Beast, a huge
cat which legend has it
prowls the ancient remains of KitchenAid have launched a striking
Sturminster Castle. new pink range called Raspberry Ice.
A dark imperial stout, it will October is Breast Cancer Awareness
be perfect as the nights month and theyre giving 50 from
get cooler. each sale of their 4.8-litre mixers to the
l 1.791.99 from major charity Breast Cancer Haven.
supermarkets. l 485 from www.kitchenaid.co.uk.
The iconic Kenwood mixer has been
given a new look for autumn with the
Chef Titanium range. It has a new
in-bowl illumination feature which
Autumn gold
Olive oil lovers always look
allows you to check the colour and
consistency of your mix.
l 429.99 from
forward to autumn because it www.kenwoodworld.com/uk.
means the arrival of the new
harvest, and Pomora have
an innovative way of enticing
customers to abandon the
big brands in favour of a truly
artisan product. They offer
the chance to adopt an olive
tree and in return they deliver
tins of their premium olive
oil every quarter. Their oils,
which come from two growers
in Sicily and Campania, have Smeg may be best known for their retro
won gold medals at the New fridges but their smaller appliances
York International Olive Oil are just as stylish. Their pastel range of
competition. mixers includes eye-catching shades of
l Adopt an olive tree and pink and green that add a real burst of
receive deliveries of oil for 29 colour to anyones kitchen.
per quarter. Visit l 349.99 from John Lewis, Currys
www.pomora.com for details. and Lakeland.
www.vegetarianliving.co.uk | 11
15/08/2016 08:03
 newshoots
Turin turns veggie
The newly elected mayor of Turin
has announced plans to transform
it into Italys first vegetarian
city. Chiara Appendino said her
administration would promote
vegan and vegetarian diets
to protect the environment,
health and animals.
The 31-year-old was elected
in June when she stood for
the protest party Five Star
Movement, which was formed
in 2009, and subsequently
revealed in her manifesto
that encouraging vegan
and vegetarian diets would
be a priority. The 62-page
document did not go into
detail about her exact plans to
promote meat-free diets, but
its expected that educational
initiatives will be introduced
to teach children about animal criticism in the city, which is part out that there are now more
welfare and nutrition. of the Piedmont region famous than 30 vegan and vegetarian
Perhaps, inevitably, the move in Italy for its traditional meat restaurants in Turin, showing
has been greeted with some dishes, but supporters point support for a meat-free lifestyle.

Hug in a can
Beans on toast are top of the list for
many Brits when theyre asked what
meal they turn to when they need some
comfort food. Now vegetarian supplier
Suma have launched their take on tinned
beans and sausages, which they say
are the first vegan-friendly version of
the combo available in the UK. They
developed the recipe in partnership with
vegan specialists VBites and promise

they taste like junk food but without
the junk.
Wed checked out other meat-free
alternatives to traditional tinned beans
and sausages, but werent bowled over
with whats currently on the market,
explained a Suma spokesperson, who
promised the recipe contains the tastiest
sausages.
We love comfort food as much as
anyone, and these beans and meat-free
sausages really hit the spot for a filling,
speedy lunch.
l The range is available in shops now
for 1.49.
In the pink
Healthy-eating manufacturers Rude Health
have celebrated their 10th anniversary by
launching their first ever caf. Husband and
wife Nick and Camilla Barnard (pictured
above) launched the company in 2005,
selling muesli theyd made on the kitchen
table of their home in London. A decade
on and they have set up their first caf on
the New Kings Road in Putney, just walking
distance from their original base.
They describe the caf as a celebration
of positive eating, offering dishes that use
no artificial ingredients and are ethically
sourced and nutrient dense. The menu,
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focuses on fermented, sprouted, cultured
and activated foods and drinks, alongside
local and seasonal produce.

12 |

012_VL75[NewShoots]NTSJSM.indd 12 15/08/2016 08:04

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VL75_014.indd 14 18/08/2016 22:55:48

 Seasonseatings

Delicious in October
With the leaves turning to autumnal shades of
russet, orange and yellow around us, Octobers finest
seasonal produce comes in similar hues, from crisp
English apples and quinces to plump squashes. Feast
on foraged blackberries and cobnuts, make hearty
crumbles and warming soups, and dont forget to
carve a pumpkin for Halloween too.

We squashes
Colourful and full of character, the squash whether its a butternut, pumpkin
or acorn variety has become the symbol of autumn, with its vibrant displays
at market stalls. Although peeling and deseeding can be time-consuming,
the cook is rewarded with the ultimate versatile vegetable, its soft sweet flesh
perfect for baking and desserts, as well as savoury dishes.

Cosy soup Get stuffed Chips ahoy

Chop and fry 1 onion,
1 stick of celery, 1 carrot,
2 cloves of garlic and
half a red chilli, with a
sprig of fresh rosemary.
Season, then cook for
about 10 minutes. Add
1kg cubed butternut
squash and 1 litre
boiling vegetable stock
and simmer until
soft. Blend, check the
seasoning, and serve
with croutons.
Slice a butternut squash in
half lengthways, drizzle with
oil and season, then roast in
the oven for 4050 minutes
until soft. Mix cooked quinoa
or couscous with roasted
vegetables such as peppers
and courgettes (or roast these
alongside the squash), plus
sliced spring onion, cubes of
feta or goats cheese, toasted
pine nuts, lemon juice and
herbs. Pile on to your squash,
then bake for 10 minutes.
Squashes and
pumpkin make
healthy alternatives
to regular chips and
kids will love them.
Cut into thick slices
or wedges, toss in
rapeseed oil and
roast until soft and
caramelised, then toss Turn to page 21
in a little sea salt. They to make Kate
Hackworthys
work well with garlic pumpkin
and robust herbs, such cheesecakes
as sage and rosemary.

www.vegetarianliving.co.uk | 15

015_VL75[SeasonalSection]NTSJSM.indd 15 17/08/2016 12:05

 Seasonal star

Blackberries
This fast-growing, adaptable them when ready to use, as
shrub grows all over the UK, they spoil easily. The berries
everywhere from hedgerows will freeze well: spread them

Photograph: Jack Mathews

Blackberry basil bruschetta
Serves 4 | Prep/cook 10 mins
250ml fresh blackberries
tsp balsamic vinegar
to woodland and even by
the roadside. Blackberries
are perfectly suited to family
foraging expeditions, as
these glossy berries are easily
identifiable, making them safe
and easy to pick just watch
out for prickly brambles!
Collect the fruit in
containers rather than
plastic bags to prevent them
sweating, and avoid picking
berries close to roads or too
low to the ground where they
may be contaminated. Keep
them refrigerated when you
get home, and only wash
2 Meanwhile, toast or grill the
bread. While its still warm,
drizzle the bread with olive oil
and rub with the cut side of the
out on a baking sheet to
freeze individually, then bag
them up. You can use them
straight from frozen in baking
or stewing, or whizz them up
in a smoothie.
Blackberries are packed with
antioxidants and vitamin C,
and pair beautifully with
autumnal fruits such as
apples, plums or pears in
crumbles, cobblers and pies.
Or stew them with apples for
a rich compote that will go
with Greek yogurt, pancakes
or porridge for a deliciously
autumnal breakfast.

Your October larder

68 slices of crusty bread
garlic clove.
extra-virgin olive oil,
3 Top the toasted bread
for drizzling
with slices of mozzarella, the
clove garlic
blackberries, chopped basil,
225g fresh mozzarella, sliced Fruit and nuts Apples, bilberries, blackberries,
drizzles of honey, and a pinch of
handful of fresh basil,
salt and pepper. chestnuts, cobnuts, elderberries, figs, grapes, hazelnuts,
thinly sliced
honey, for drizzling
n Per serving 380 cals, fat 18.2g, medlar, pears, quince, walnuts
sat fat 8.7g, carbs 38g, sugars
sea salt and freshly ground
9.4g, protein 16.6g, salt 2.2g, Vegetables Artichoke, beetroot, broccoli,
black pepper
fibre 4g butternut squash, celeriac, celery, chicory, chillies, fennel,
1 Place the blackberries in a garlic, horseradish, Jerusalem artichoke, kale, kohlrabi,
small bowl and drizzle with
Recipe adapted
leeks, marrow, parsnips, potatoes (maincrop), pumpkin,
the balsamic vinegar, a pinch
of salt, and freshly ground
from The Love & runner beans, salsify, shallots, swede, sweetcorn, turnips,
Lemons Cookbook
black pepper. Use your hands by Jeanine truffles (black), wild mushrooms
Donofrio (Avery,
to gently break them apart. an imprint of Salad and herbs Chives, cucumber, lettuce and salad
Set aside to macerate for Penguin Random
about 10 minutes, or until the House, 25).
Photography by
leaves, parsley, radishes, rocket, rosemary, sage, sorrel,
blackberries are soft and juicy. Jack Mathews. spring onions, thyme, tomatoes, watercress

16 |

016-7_VL75[SeasonalSection]NT2SJSM.indd 16 17/08/2016 11:56

 Photograph: david munns
Golden vegetable tagine
Traditionally, tagines are cooked in their
namesake domed clay dishes, set upon
open fires, but this one featuring butternut
squash is a quick dish to do at home with
just a casserole or heavy saucepan.
Serves 6 | Prep 15 mins | Cook 30 mins
2 tbsp olive oil
1 onion, chopped
2 cloves garlic, chopped
1 large cinnamon stick, broken in two
1 tsp ground cumin
1 tsp cayenne pepper
1 tsp paprika
1 tbsp lightly crushed cardamom pods
1 tsp lightly crushed coriander seeds
1 tbsp ras el hanout
500ml vegetable stock
800g peeled butternut squash cubes,
016-7_VL75[SeasonalSection]NT2SJSM.indd 17
about 2cm in size (from 1 medium squash,
about 1kg before prep)
large pinch of saffron
400g can chopped tomatoes
2 tbsp clear honey, plus extra to drizzle
150g dried apricots
400g can chickpeas
1 tbsp chopped flat-leaf parsley
1 tbsp chopped fresh coriander
zest of lemon
sea salt and freshly ground black pepper
1 Heat the oil in a large casserole or heavy-
based saucepan over a medium heat.
Throw in the onion and cook until softened,
for about 58 minutes. Stir in the garlic and
all the dry spices, then add the stock, diced
squash, saffron and tinned tomatoes. Bring
to the boil.
Seasonseatings
2 Add the honey and apricots, and bring
back to the boil. Then add the chickpeas,
season with salt and pepper, and simmer,
uncovered, for 1520 minutes, until the
squash is cooked through.
3 Taste and adjust the seasoning, if
necessary the tagine should be sweet,
mildly spicy and fragrant. Finally, stir in
the parsley, coriander and lemon zest, and
finish with a good drizzle of honey. Serve
with couscous and harissa, if you like.
Cooks tip Ras el hanout is a North African
spice mix containing ginger, paprika,
cardamom and rose petals, along with
other aromatics. It is easy to find in most
supermarkets and online.
n Per serving 233 cals, fat 6.5g, sat fat 0.7g,
carbs 38.4g, sugars 25.2g, protein 7.7g, salt
2.2g, fibre 8.6g
Recipe adapted from Heat:
Cooking with chillies, the
worlds favourite spice by Kay
Plunkett-Hogge (Quercus, 20).
Photography by David Munns.
www.vegetarianliving.co.uk | 17
17/08/2016 11:56
 Seasonseatings

Photograph: Jason Loucas

Warm
pumpkin,
quinoa and
cabbage
salad
Serves 4 | Prep 10 mins
Cook 20 mins

750g pumpkin, skin on, seeds

removed, sliced into 8 pieces
1 tbsp grapeseed oil
good pinch of sea salt
140g cooked red quinoa
small handful of flat-leaf parsley
leaves
130g red cabbage, finely shredded
60g walnuts, toasted

For the dressing:

2 tbsp extra-virgin olive oil
1 tsp balsamic vinegar
pinch of ground cinnamon
1 tsp maple syrup (optional)

1 Preheat the oven to 200C/

fan 180C/gas 6 and line a large
baking tray with baking paper.
Toss the pumpkin slices in the oil
and salt and arrange on the tray
so they lay as flat as possible;
this helps keep them whole for
presentation. Bake in the oven for
20 minutes, or until golden.
2 Once cooked, arrange the
pumpkin in layers on a large serving
platter with the quinoa, parsley,
cabbage and walnuts.
3 Combine all of the dressing
ingredients together, then drizzle
over the salad. Serve while warm
(although this salad is also delicious
served cold).
n Per SERVING 276 cals, fat 19.6g, sat
fat 2.3g, carbs 18.9g, sugars 6.4g,
protein 6.3g, salt 0.5g, fibre 5.6g

Recipe adapted from

Seasons to Share
by Jacqueline Alwill
(Murdoch Books,
18.99). Photography
by Jason Loucas.

18 |

018_VL75[SeasonalSection]NT2SJSM.indd 1 17/08/2016 11:54


Growing tales
Vivien Lloyd, preserve maker
Interview: lindsey harrad
When Vivien Lloyd moved to Dodford,
Worcestershire, in the late 1980s, she lived
in a 19th-century house with an abundant
cottage garden, including a heavy-cropping
plum tree. One year we had 180kg of Early
Prolific Plums from one tree, she says. My
enthusiasm for preserving started with that
crop, and of course the first preserve I made
was plum jam.
In the years since, Vivien, also known as
the Jam Mistress, has made a career out of
preserving and making jams, marmalades
and chutneys, and is in demand as a tutor at
cookery schools and demonstrator at food
events, as well as becoming a respected
competition judge.
Success with my own preserves at my
local village show encouraged me to take
certificates in preservation and judging
with the National Federation of Womens
Institutes, Vivien explains. If youre a
beginner to preserve making, I always
recommend starting with jam, the easiest
preserve to make, and making a small batch,
no more than 2.25kg, as small batches
give the best flavour. Preserve making is
more about science than cooking, so I also
recommend using tried and tested recipes
and techniques. As a judge, I frequently
taste preserves made without following this
019_VL75[GrowTales]NTSJSM.indd 19
advice. Experimentation is good once you
have a reliable recipe to develop. If you enjoy
experimentation, chutney is a good preserve
to try adding different flavours to.
Preserving is an age-old technique with
a venerable history, but even the most
entrenched traditions see new trends coming
and going. Vivien says the current anti-sugar
trend has influenced jam-makers too. In
recent times Ive noticed an overwhelming
trend to regard sugar as a bad food and
the desire to reduce sugar in jams and
marmalades to produce a fruitier preserve,
she says. This tends to create many products
with darker colours, a slacker consistency
and a shorter shelf life. A few years ago I
was asked to experiment with making a jam
using an alternative to sugar. Unfortunately,
the end result was inedible as traditional jam
needs cane sugar to gel and set.
Now living in Somerset, Viviens husband
Nigel grows most of the fruit and vegetables
in their own garden that she uses in her
products. There is something humbling
about being able to pick fruit and pot it into a
preserve in one day, knowing exactly where
that fruit comes from. Vivien enjoys making
a variety of products with her homegrown
produce, ranging from elderflower cordial
to damson cheese, red berry jelly and
Seasonseatings
blackcurrant jam, but says her personal
favourites are autumn raspberry jam, and
plum and damson chutneys.
Vivien published her preserve-making
bible, First Preserves, a few years ago,
which is packed with foolproof recipes for
jams, chutneys and marmalades, and shes
currently collaborating on a new baking
and preserving book with a well known
baker. She says the public enthusiasm for
preserving continues unabated. Its all part
of a growing interest in where our food
comes from, a revival in self-sufficiency
fuelled by changes in social mobility and
the economy.
l First Preserves, a guide to making
marmalades, jams and chutneys by Vivien
Lloyd (Citrus Press, 11.99) is available from
her website at www.vivienlloyd.com. Vivien
has also published a collection of eBooks
on a range of preserve-making techniques,
which are available to download from iTunes
for 5.49 each.
www.vegetarianliving.co.uk | 19
17/08/2016 11:53
 Seasonseatings
Sweet potato tacos with apple radish slaw
Serves 4 | Prep 15 mins + chilling
Cook 25 mins
2 medium sweet potatoes, cubed
(about 700g)
2 tsp extra-virgin olive oil
tsp chilli powder
8 tortillas, warmed or grilled
1 avocado, diced
lime wedges, for serving
sea salt and freshly ground black pepper
For the apple radish slaw:
1 Gala apple
810 small red radishes
4 spring onions, chopped small
juice of 1 lime
tsp extra-virgin olive oil
125ml chopped coriander
20 |
020_VL75[SeasonalSection]NTSJSM.indd 20
1 Preheat the oven to 200C/fan 180C/gas 6.
Line a large baking sheet with parchment
paper. Toss the sweet potatoes with the olive
oil, chilli powder and pinches of salt and
pepper. Roast until golden brown, about
25 minutes.
2 To make the slaw, slice the apple into 4
sections around the core. Slice the first
section into very thin planks, then stack the
planks and slice them horizontally into thin
2.5cm matchsticks. Repeat for each section,
slicing the rest of the apple. Slice the radishes
into very thin planks, then stack the planks
and slice them horizontally into matchsticks,
matching the size of the apple matchsticks.
3 In a medium bowl, combine the sliced
apple, radishes, spring onions, lime juice,
olive oil, coriander, a pinch of salt and freshly
ground pepper. Toss to coat. Chill for
30 minutes. After chilling, season the slaw
with additional salt and pepper, to taste.
4 Assemble the tortillas with the sweet
potatoes, apple radish slaw and diced
avocado. Serve with lime wedges on the side.
n Per serving 514 cals, fat 17g, sat fat 4.5g,
carbs 81.8g, sugars 15.7g, protein 10.1g, salt
2.5g, fibre 12g
Recipe adapted from The
Love & Lemons Cookbook by
Jeanine Donofrio (Avery, an
imprint of Penguin Random
House, 25). Photography by
Jack Mathews.
16/08/2016 14:52

Taste not waste
Kate Hackworthy shows how to turn your Halloween
lantern leftovers into rich mini cheesecakes.
I grew up in Canada where Halloween
was a massively popular holiday,
synonymous with trick or treating,
fancy dress and, of course, pumpkins.
There was the yearly visit to the
pumpkin farm, the ceremonial carving
of pumpkins with my sisters, and even
eating pumpkin in everything from pie
to pancakes. Throughout October, every
house was festooned with the orange
globes, carved into frightening faces
and lit nightly with candles.
It seems so strange that pumpkins
are planted, tended, grown, shipped
about the country, and then used as
an ornament, a party decoration we
mustnt forget they are a food, first
and foremost. Although pumpkin isnt
quite as flavourful as butternut squash,
it is still a great ingredient. Its versatile,
nutritious and pairs beautifully with
cinnamon, nutmeg and chai spices.
I do carve pumpkins with my children,
but I try to make the most of each one.
We always roast the seeds, usually with
cinnamon as a healthy treat they love
getting their hands mucky pulling the
seeds out of the hollow insides! Using
spoons, we carve away as much of the
inner flesh as we can, without the shell
becoming too fragile, then cook it along
with the stringy guts and blend to make
a fresh pumpkin pure. The pure can
be used to flavour lots of recipes from
desserts to cakes and cookies. Here Ive
used it to make mini cheesecakes.
Mini pumpkin cashew
cheesecakes
These mini treats are a rich and lightly
spiced vegan alternative to traditional
cheesecake. The non-dairy filling is
made of pured soaked cashews,
which blend into a silky-smooth and
decadent dessert.
Makes 8
Prep 15 mins + soaking and chilling
Cook 20 mins
For the base:
10 dates, pitted
021_VL75[SeasonalTNW]NTSJSM.indd 1
Seasonseatings
Save our scraps
SOS
Make the most of discarded seeds and
flesh from your pumpkin-carving.
l Save the pumpkin seeds to roast as a snack.
Toss them in oil and cook in a single layer on
a baking tray at 200C/fan 180C/gas 6 for
50g ground almonds
3040 minutes. Try these toppings: rosemary
50g oats
and sea salt, cinnamon and sugar, onion and
2 tsp coconut oil
garlic powder, or garam masala.
3 tbsp unsweetened desiccated coconut
l Use your pumpkin pure to create a breakfast
tsp ground cinnamon
bowl of cinnamon pumpkin porridge, or swirl it
For the filling: into yogurt with some maple syrup.
175g raw unsalted cashews l Mix the pure with oats, raisins and a banana
250g pumpkin pure to cook into healthy biscuits.
juice of lemon
120ml maple syrup
60ml coconut milk
3 tbsp coconut oil, melted About Kate
1 tsp vanilla extract
Kate Hackworthy is a food writer
tsp ground cinnamon
1/8 tsp ground nutmeg
and recipe developer who blogs
1/8 tsp ground cloves
at www.veggiedesserts.co.uk.
1/8 tsp ground ginger
Her creative vegetable desserts
have frequently appeared in
pinch of sea salt
The Guardian and she was
1 Put the cashews in a large bowl, cover Jamie Olivers Food Blog of
generously with water and soak for the Month. Follow Kate on Twitter: @veggie_
8 hours or overnight. desserts, Facebook: VeggieDessertsBlog and
2 To make the base, soak the dates in Instagram: @kateveggiedesserts.
warm water for at least 15 minutes to
soften, then drain and add them to a
food processor along with the almonds,
oats, coconut oil, dessicated coconut
and cinnamon. Pulse until it forms a
fine meal.
3 Lightly grease 8 cups of a muffin
tray with coconut oil, then press the
mixture firmly and evenly into the bases.
Refrigerate for 1 hour or overnight.
4 Make the pumpkin pure. If using a
whole pumpkin, cut it into large pieces,
remove the seeds, then peel and cut into
chunks. Boil in a large pan of water for
1520 minutes or until tender. Drain and
pure in a food processor or blender.
Set aside to cool.
5 If you are carving the pumpkin first,
take out the stringy innards and remove
the seeds. Using a spoon, scrape out
as much of the insides as you can, pumpkin pure and remaining filling
without thinning the shell too much. ingredients, to a food processor or
Add the stringy innards and flesh to a blender, then whizz until smooth.
saucepan of water and cook, stirring 7 Spoon the filling on to the bases and
continually, for 10 minutes. Drain and chill in the refrigerator for 6 hours or
pure as above. overnight, until set. Serve cold.
6 To make the filling, drain the cashews n Per cheesecake 374 cals, fat 24.9g, sat
and pat them dry with a clean tea fat 10.9g, carbs 30.3g, sugars 23.1g,
towel. Add them, along with the cooled protein 7.8g, salt 0.5g, fibre 4.4g
www.vegetarianliving.co.uk | 21
15/08/2016 08:09
 With dishes packed full of rich, velvety
aubergines, chef Rachel Demuth relives the
warmth and taste of the Mediterranean.
Aubergine dream
As summer turns to autumn, I like to make
the most of the vegetables reminiscent of
Mediterranean summer holidays that bring
back the warmth of taverna suppers. A
popular vegetable in southern Europe and
the Middle East, aubergines are delicious
About and versatile. They will soak up treasured
Rachel bottles of olive oil and marry well with
Chef-proprietor capers and olives, plus they combine
of the award- beautifully with spices. They can be simply
winning Demuths griddled, turned into a smoky-flavoured dip,
restaurant in or added to hearty stews or curries for a
Bath for 25 velvety meaty texture.
years, Rachel is The aubergine is in the Solonaceae family,
now dedicated along with tomato, potato, peppers and two
to running ancient herbal medicines, belladonna and
the Demuths mandrake. The most common aubergine form
Vegetarian Cookery School, which offers across the world is the glossy, deep purple
a range of themed workshops, guest variety. Their shape can vary from oval to
chef events, cookery holidays in France globe-like, a bit like elongated teardrops,
and Italy, and the Demuths Vegetarian with colours ranging from purple through
and Vegan Diplomas for professional violet, often with variegated stripes, or they
chefs and keen cooks. As a well-travelled can be pure white or cream. In the countries
foodie, Rachel loves to combine her of Southeast Asia you will find a greater
passion for global cuisine with the best of variety of shape, size and colour from the
locally grown produce. small yellow Thai aubergines to the tiny
www.demuths.co.uk pea-sized Indian ones which are prized for
their bitterness.
22 |
022-6_VL75[Rach_Mediter]NTSJSM.indd 22
The name eggplant is common in North
America and Australia. Some suspect that
this name came from the white, often round,
fruits that were popular in India when the
British established the British East India
Company. It has also been suggested that
the eggplant name might have been linked to
the small, pale green fruits of the mandrake.
The practice of salting
While wild aubergines are very bitter (and the
mature or ripe fruit also develops bitterness),
modern cultivars are rarely bitter because it
has been bred out of them, which is a shame
as bitterness helps to balance flavours.
The practice of salting or degorging sliced
aubergines before cooking was said to be
useful to reduce the bitter constituents, but
the benefit has always been doubtful. Now,
with less bitter varieties, salting is no longer
necessary, which also avoids adding extra
unwanted salt to your food. There was also
a belief that salting meant the aubergine
absorbed less cooking oil I have not found
this to be the case. Yes, aubergines are
greedy for oil, so best practice is to use
it sparingly, and the aubergines will still
cook perfectly.
17/08/2016 18:03
 Chefslarder
ALL images rob wicks/eat pictures
Buying, storing and cooking
The fruit is eaten immature or unripe and,
although there are tiny seeds inside, if left
to mature the flesh becomes bitter and the
seeds harden. When buying, the calyx (stem
end) and the tip should have green colouring,
as though it had just been picked. The skin
should be bright, smooth and firm without
any brown spots or patches, and certainly
without any bruises or punctures. An
aubergine with lots of black seeds and brown
flesh is a ripe aubergine. Both extremes of
heat and cold will encourage aubergines to
spoil too warm in a room or in sunlight will
accelerate ripening, and too cold will damage
the flesh. They are best stored in the salad
drawer in the fridge at 810C.
Aubergine is not eaten raw and there is no
need to peel the skin. The best way to cook
them is to roast, fry or griddle. The flesh is
like a sponge, which softens when roasted
or fried with olive oil, and absorbs flavours
Involtini di
beautifully. The recipes I have chosen melanzane

this month use my favourite methods of

roasting and griddling but, whichever way
you prepare your aubergines, make sure
they are really well cooked, and have lost
their whiteness, turned dark and become
unctuously soft and juicy.

Involtini di melanzane
There are many variations of this Italian
classic our version is topped with a roasted
cherry tomato sauce.

Serves 6 | Prep 30 mins | Cook 50 mins

3 medium aubergines
4 tbsp olive oil
2 Romano red peppers

For the cherry tomato sauce:

600g cherry or small sweet ripe tomatoes,
on the vine
4 cloves garlic, unpeeled
2 tbsp olive oil
pinch of sugar
balsamic vinegar or red wine vinegar
handful of fresh basil, chopped
For the cheese filling:
250g ricotta
50g vegetarian hard cheese, grated
2 free-range eggs
grating of nutmeg
sea salt and black pepper
1 Preheat the oven to 180C/fan 160C/gas 4.
Cut the stalk off the aubergine and stand it
up on the cut end. Slice down the length into
even slices, about 5mm thick. Rub the slices
in the oil, then spread in a single layer over
2 baking trays and cook for 1520 minutes,
until soft to the touch but not too brown.
Alternatively, cook them on a griddle.
2 Slice the peppers lengthways and remove
the seeds and stalk. Rub with olive oil and
roast until the skins are beginning to blacken.
Place in a bowl and cover with cling film. When
cool, peel off the skin and slice into lengths to
match the width of the aubergine slices.
3 To make the sauce, place the tomatoes and
garlic in a roasting tray and drizzle over the
oil. Roast for 2030 minutes or until the garlic
is soft and can be squeezed from its skin.
4 Allow to cool, then remove the tomatoes
from the vine and place in a blender. Squeeze
the garlic from its skin, add to the blender
with the tomatoes and pure until smooth.
Taste and season with salt, pepper, and the
pinch of sugar, if needed. If it is a little sweet,
then add a few drops of vinegar. Lastly, add
the chopped basil.
5 To make the cheese filling, whisk together
the ricotta, grated cheese, eggs and nutmeg,
and season with a pinch of salt and pepper.
6 To make the rolls, lay out an aubergine
slice, put a tablespoon of cheese filling at the
bottom end and a slice of roasted pepper
on top, then roll up and place in a greased
baking dish. Repeat the process to use up all
the aubergine and cheese mixture.
7 Spoon the tomato sauce over the top of the
aubergine rolls, and drizzle a little extra olive
oil over the top. Bake for 20 minutes until the
filling inside the rolls is set.
n Per serving 276 cals, fat 21.1g, sat fat 7.1g,
carbs 10.9g, sugars 10.2g, protein 11.1g, salt
1.5g, fibre 6.6g

www.vegetarianliving.co.uk | 23

022-6_VL75[Rach_Mediter]NTSJSM.indd 23 17/08/2016 18:03

 Chefslarder
Roasted aubergines
with zaatar
Eat as part of a mezze with the aubergine dip,
zaalouk and warm pitta bread. You can also
serve this as a starter with labna or a tahini
dip, pomegranate seeds and salad leaves.
Serves 4 | Prep 10 mins | Cook 20 mins
3 tbsp olive oil
2 tbsp zaatar spice blend (see recipe, below)
zest of lemon
8 baby aubergines or 1 medium aubergine
pinch of salt
1 tsp Aleppo pepper flakes, to garnish
1 Preheat the oven to 180C/fan 160C/gas 4.
Mix together the oil, zaatar and lemon zest in
a small bowl.
2 Cut the aubergines in half lengthways and
score a crisscross pattern into the flesh,
avoiding cutting through the skin. Lay them
skin-side down on a baking tray and cover
with the oil mixture, rubbing it all over the
aubergines with your hands.
3 Roast the aubergines for 20 minutes
until they are soft and brown on top. If the
aubergines are larger, you will need to cover
them in foil and cook for an extra 20 minutes.
Sprinkle with Aleppo pepper flakes to serve.
n Per serving 93 cals, fat 10.4g, sat fat 1.6g,
carbs 2g, sugars 2g, protein 2g, salt 1.3g,
fibre 5g
Zaatar spice blend
Zaatar is a spice mix which is prepared
using herbs, spices and sesame seeds to
which sumac is often added. Households
throughout the Middle East have their own
homemade spice mixtures.
1 tsp cumin seeds
1 tsp coriander seeds
2 tbsp sesame seeds
1 tsp dried thyme
1 tsp dried oregano
1 tbsp sumac
Toast the cumin and coriander seeds
separately (as the cumin burns quickly) by
placing them in a dry frying pan and cooking
24 |
022-6_VL75[Rach_Mediter]NTSJSM.indd 24
Aleppo pepper
A Turkish dried and flaked chilli pepper,
Aleppo has a mild heat similar to a
Mexican ancho chilli, with a sweet,
slightly smoky tomato-like flavour. Use
instead of paprika and black pepper,
as it will add colour and a little kick of
spicy heat.
until they start to smell fragrant. Tip them
into a pestle and mortar and grind until
smooth. Dry-fry the sesame seeds for a
minute to give them a little colour, then mix
with the ground cumin and coriander, thyme,
oregano and sumac. Store in an airtight jar.
COOKS TIP Sprinkle zaatar over lavash or
pitta bread before baking; eat it with bread
by dipping the bread in olive oil, then the
zaatar; and use as a seasoning to sprinkle
on roasted vegetables or spice up hummus,
soups or rice dishes.
Aubergine dip
Aubergines are roasted and blackened in
Greece, Turkey and in the Middle East and
made into a dip, sometimes smooth and
sometimes chunky, but always with lots
of garlic!
Serves 4 | Prep 15 mins | Cook 45 mins
1 large aubergine
1 whole head of garlic
2 tbsp tahini
2 tbsp lemon juice
sea salt and black pepper
Aleppo pepper flakes, to garnish
1 Preheat the oven to 220C/fan 200C/gas 7.
Prick the aubergine all over and bake for
about 45 minutes, until the skin is wrinkly
and beginning to blacken.
2 At the same time, put the whole bulb of
garlic, unpeeled, into the oven and bake for
30 minutes.
3 Let the aubergine cool, then place in a food
processor. Squeeze the roasted garlic out
of the skins and place in the food processor
with the aubergine. Pulse quickly to chop
up the aubergine, then add the tahini and
lemon juice. Season to taste and serve with a
sprinkling of Aleppo pepper.
COOKS TIP If you prefer your aubergine with
a more charred flavour, blacken it over a
gas flame on a fork, or under the grill. Then
remove the blackened, burnt skin and you
will be left with a smoky flavour; for a very
strong flavour, add some of the blackened
skin when you blend the dip.
n Per serving 111 cals, fat 9.3g, sat fat 1.4g,
carbs 3.1g, sugars 1.7g, protein 4.3g, salt 1.1g,
fibre 4.3g
Zaalouk
Zaalouk is a Moroccan aubergine salad,
usually served with warm flatbread. We like
to add roasted pepper to give the dish colour
and add a touch of sweetness.
Serves 4 | Prep 15 mins | Cook 1 hr
1 large aubergine
1 red pepper
2 large tomatoes (about 300g)
1 tbsp olive oil
3 cloves garlic, chopped
1 tsp ground cumin
pinch of paprika
pinch of chilli flakes
juice of lemon
2 tbsp chopped parsley
2 tbsp chopped coriander
sea salt and black pepper
1 Preheat the oven to 180C/fan 160C/gas 4.
Place the whole aubergine on a foil-lined
roasting tray and bake for about 45 minutes
until soft. Allow to cool a little, then peel
away and discard the skin. Chop the flesh up
roughly, then place the flesh in a colander
over a bowl and allow the juices to run out.
2 Cut the pepper in half, remove the seeds,
then grill until the skin blackens. Place in a
bowl and cover with cling film. Set aside for
10 minutes, or until cool enough to handle
and the skin comes away easily when peeled.
Discard the skin, and chop the pepper finely.
3 Place the tomatoes in a heatproof bowl and
cover with hot water from a just-boiled kettle.
After 23 minutes, remove from the water
and peel away the skins. If they dont come
off easily, place back in the hot water for a
minute more. Chop roughly.
4 Heat the olive oil in a large frying pan, then
add the chopped garlic. Fry for a minute until
the garlic is just beginning to colour, then
add the tomatoes. Cook on a medium heat
for 510 minutes, until they soften and can be
mashed with a fork.
5 Add the cumin, paprika and chilli, then
stir through the aubergine and pepper and
gently cook for 5 minutes.
6 Season with lemon juice, salt and pepper,
tasting and adjusting to balance the flavours.
You may want to add more paprika, chilli and
lemon. Remove from the heat and add the
chopped herbs. Serve at room temperature
with warm pitta bread.
n Per serving 63 cals, fat 3.5g, sat fat 0.5g,
carbs 6.3g, sugars 5.4g, protein 2.1g, salt 1.1g,
fibre 4.4g
17/08/2016 18:03
 Zaalouk

Roasted
aubergines
with zaatar

Aubergine dip

022-6_VL75[Rach_Mediter]NTSJSM.indd 25 17/08/2016 18:03

 Chefslarder
Turlu
Turlu is a Turkish mix of vegetables and
changes with the seasons. We have added
squash and beetroot to the traditional
Mediterranean mix of aubergine, peppers
and tomatoes. When tomatoes are not in
season, we prefer to use passata.
Freekeh
with herbs
26 |
022-6_VL75[Rach_Mediter]NTSJSM.indd 26
Serves 4 | Prep 30 mins | Cook 1 hr
1 large aubergine, cubed into 3cm pieces
1 beetroot, peeled and cut into 8 wedges
1 red pepper, thickly sliced
500g butternut squash, peeled and cubed
1 red onion, peeled and cut into 810 wedges
3 cloves garlic, sliced
Turlu
3 tbsp olive oil
tsp allspice
2 tsp coriander seeds
sea salt and black pepper
400g can chickpeas, drained
200ml passata
2 tbsp pomegranate syrup
handful of fresh parsley, chopped
handful of fresh coriander, chopped
1 Preheat the oven to 200C/fan 180C/gas 6.
In a large bowl, mix all the vegetables
together with the olive oil, allspice, coriander
seeds and a large pinch of salt and pepper.
Spread the vegetable mix in one layer in a
large roasting tray and roast for 45 minutes,
stirring every 15 minutes. The vegetables
should be caramelised on the edges but
not burnt.
2 Add the chickpeas, passata and
pomegranate syrup. Stir through, then roast
for a further 10 minutes.
3 Serve warm with a green salad, pitta bread
and freekeh with herbs (see recipe, below).
n Per serving 283 cals, fat 11.7g, sat fat 1.6g,
carbs 35.9g, sugars 21g, protein 11.7g, salt
1.1g, fibre 11.8g
Freekeh with herbs
Freekeh is a Middle Eastern-grown wheat
that is picked while green and unripe, and
then roasted over wood fires to burn off the
husk, giving it a slightly smoky flavour. It can
be bought whole or cracked. This salad is
more a herb salad than a grain dish, so dont
stint on the herbs.
Serves 4 | Prep 10 mins | Cook 20 mins
100g cracked freekeh (or bulgur wheat)
large handful flat-leaf parsley
large handful of fresh mint
25ml olive oil
juice of lemon
sea salt and black pepper
handful of pomegranate seeds, to garnish
1 Soak the freekeh in cold water for 5 minutes,
then rinse and drain well. Place in a pan,
cover with water and boil for 15 minutes.
Drain, and return the freekeh to the hot
saucepan with the lid on to finish cooking in
the residual heat and steam for 5 minutes.
2 Remove the stems from the parsley and
mint and chop the leaves. Mix the freekeh
with the herbs, add the olive oil and season
to taste with lemon juice, salt and pepper.
Garnish with pomegranate seeds to serve.
17/08/2016 18:03
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Vegetarian_Living2.indd
VL74_006.indd 6 1
THE EUROPEAN UNION AND GREECE 20/5/2016 16:11:00
14/07/2016
14:07:06

Pumpkin patch art
Gardening editor Alice Whitehead meets one man who will
be taking his pumpkin carving to another level this October
You could say allotmenteer Gareth Glover is
carving a niche when it comes to Halloween
pumpkins. Over the last three years the
36-year-old has given over a quarter of
his Hull allotment to pumpkin growing,
producing more than 20 of the large orange
specimens every year. But he doesnt keep
them all to himself. In fact, Gareth isnt just a
keen grow-your-owner, hes also a pumpkin
artist, responsible for chiselling spookily
accurate portraits of faces among them
Johnny Depp, Robin Williams and Marilyn
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_VL75[AlicePumpkins]NTSJSM.indd 1
Monroe into squash skin. It brings a whole
new meaning to getting a skin peel.
It was three years ago that Gareth turned
his hobby into a seasonal business, when
he quit his office job to take a horticulture
course at his local agricultural college. Fed
up with the small pumpkins on offer in the
supermarkets, he began experimenting with
homegrown jack-o-lanterns. The first year the pumpkins. But, he says, the art of good
was an absolute disaster, admits Gareth.
I germinated the seeds too late and planted
them out too early and made every mistake
there was to make! But luckily my fellow
allotmenteerswere on hand to offer advice
and the following year I grew three different
varieties, with one of them growing so long it
rampaged across my allotment and into the
next one!
After a successful harvest, Gareth spotted
a pattern for a pumpkin design on the
internet. It was a very basic pattern but I
was so amazed at how my carving turned
out that I decided to send the whole thing
to my mum in the mail, says Gareth. The
postal costs were astronomical, of course
and goodness knows what my parents
thought when they got a pumpkin by post!
After researching advanced designs, Gareth
soon became captivated by carving. Its
amazing how such intricate designs can be
Turn to
page 21 for
tips on using
up your
lantern
leftovers
kins a Pump
Gareth Glover at Pukk
sculptedon to what is essentially a piece of
fruit, he says. But I gave it a go and seem to
have a real aptitude for it.
Fruits of his labour
Today, Gareth creates complex squash
sketches directly from photographs,
transferring his handmade patterns on to
carving always begins in the potting shed.
I sow between 30 and 40 pumpkin seeds
in February and of those maybe 10 per cent
wont germinate, he says. From the ones
that do, Ill select the healthiest ones to grow
on and discard the weakest, and just after
theyve got their first true leaves Ill pot them
into 30cm pots.
In April, Gareth hardens the plants off so
they are acclimatised to outdoor conditions
and plants them out into the allotment after
the last frost, feeding as they grow. If you
want nice big pumpkins, its all about soil
improvement. Work as much well-rotted
compost as you can into the soil some of
the old guys on the plot even grow them
on their compost heaps! he says. I keep
the plants in check by only allowing two
or three fruits per plant, and removing the
rest. This ensures the plant puts its energy
into swelling a few select pumpkins instead
16/08/2016 12:04
 Pukka Pumpkins
Gareth Glover at
of putting on unwanted growth. If
you want a decent design, youll also
need a smooth surface too so when
the pumpkins are starting to grow,
I stand them on their bottoms so
they naturally grow with a smooth
front and back. And make sure
you harvest them with a really nice
long stalk as this not only gives the
pumpkin character, but they often
last longer too.
Magic lanterns
People love the fact that I germinate,
plant out and care for the pumpkins
I carve for them, says Gareth, whose
business is blooming. Obviously, I
cant do it all year round because
of the availability of pumpkins but
some people have suggested I turn my
talent to watermelons as well! Such
is his skill, Gareth is now accepting
Gareths ghoulishly
good guide to carving
Choose the right pumpkin
Every pumpkin has a character and
lends itself to particular designs.
Get the right tools Throw
away that kitchen knife and get
yourself some proper sculpting
tools, as they are much sharper and
more accurate.
Hollow it out Cut a hole in
the bottom of the pumpkin, not
the top. If you remove the stalk,
youre removing most of the fruits
structural integrity and it will not
last as long.
Use a stencil Make sure the
pumpkin skin is dry before you start,
then draw the outline. If you find it
difficult to see the pattern youve
028-9_VL75[AlicePumpkins]NTSJSM.indd 2
Greenliving
Pumpkins
pumpkin fun
Gareth Glover at Pukka
Pumpkin Rescue
Throughout October
Did you know that we discard some 18,000 tonnes
of edible pumpkin each October? The Hubbub
Foundation are encouraging communities to put a stop
to this waste and get involved in its Pumpkin Rescue,
with cookery and composting workshops, pumpkin
pop-ups and feasts across the UK.
www.hubbub.org.uk/pumpkin-rescue2
all sorts of challenging commissions.
Ive had some strange requests over
the years, from pet Chihuahuas to
Slindon Pumpkin Display
Early October to November
politicians! says Gareth. One mum-to-
The late Ralph Upton grew pumpkins in Slindon for
be even wanted me to carve the shape
over 45 years and started creating fruit murals as an
of her unborn foetus into a pumpkin to
autumn display in 1968. Today the tradition continues,
announce the pregnancy to her family.
with 50-plus varieties of pumpkin and over 30 varieties
It was made particularly difficult as I
of squash arranged into a spook-tacular display.
had no design to reference!
www.slindonpumpkins.co.uk
The whole creative process from
selecting the pumpkin, to hollowing
it out and transferring the image can
Spalding Pumpkin Festival
7 October
take up to five hours and Gareth
This annual festival has fancy dress competitions, live
is keen not to waste anything. We
music and a famous Pumpkin Parade.
make an awful lot of pumpkin soup
www.sholland.gov.uk
in my house! he jokes. And only
when the pumpkin is illuminated from
within does it comes to life. Without
Cambridge Pumpkin Festival
2230 October
light, they just look like pumpkins
Cambridge Sustainable Food group will be
with holes in, says Gareth. But when
offering cookery workshops, a kids disco soup,
you add the candle, thats when the
storytelling and more.
magic happens.
www.cambridgesustainablefood.org
tips Riverford Pumpkin Day
29 October
Riverford Organic farms in Devon, Hampshire,
Yorkshire and Peterborough and Londons
traced, drop some talcum powder
Spitalfields City Farm will be holding a pumpkin
over the surface, which makes the
carving day with worm digging, vegetable games and
dotted lines more visible.
cookery demos, alongside organic wines and beers.
www.riverford.co.uk/pumpkinday
Dont rush Its heartbreaking
making a mistake at this stage and
accidentally cutting somebodys
nose off, or giving them a wonky
eye! So take your time.
Preserve your art Spray
your pumpkin with a mild bleach
solution, as this will kill any fungal
and bacterial spores and will slow
down its decomposition.
Use artificial light When you
put a candle inside a pumpkin it
will start to cook the flesh from the
inside, so use LED battery-operated
Riverford Organic
candles instead.
pumpkin farm day
www.vegetarianliving.co.uk | 29
16/08/2016 12:05
 Get creative!
Great British Bake Offs youngest
contestant Martha Collison shares her best
bakes with a fun, contemporary twist.

Bollywood
bar

Bollywood bar
I first tasted this delicious version of rocky
3 Split the cardamom pods (if using), empty
road in a bakery in Southwold. Its not where
out the seeds and discard the pods, then
you might expect to encounter Bollywood-
crush the seeds in a pestle and mortar. If
themed bakes, but it was a happy surprise
you dont have a pestle and mortar, put the
discovery for me. This is my attempt to do
seeds into a plastic bag and use a rolling pin
justice to the flavours of India, which that
to crush them to a powder. Add the ground
Suffolk bakery managed so well.
cardamom and the chilli to the melted
Makes 14 bars 1 Line a 20cm x 30cm brownie tin with a chocolate and stir.
Prep/cook 20 mins + chilling sheet of baking parchment. 4 Break the biscuits into small pieces and
2 Chop the white chocolate into small cubes stir into the chocolate with the pistachio
300g white chocolate
that are all roughly the same size and put nuts, dried apricots and marshmallows until
25g butter, cubed
into a heatproof bowl with the butter. Put the they are all completely coated. Pour into the
8 cardamom pods or tsp ground
bowl over a saucepan of barely simmering prepared tin and push the mixture right into
cardamom
water, stirring now and again to stop it the edges.
tsp chilli powder
burning. White chocolate is difficult to melt 5 Sprinkle the chopped pistachio nuts and
125g digestive biscuits
properly, so make sure you keep the heat apricot pieces over the top, then put into
50g pistachio nuts
low and avoid steam getting into the mixture the fridge for at least 2 hours before slicing.
50g dried apricots, chopped
as this will make the chocolate seize and Store in the fridge, where it will keep for up
50g vegetarian mini marshmallows
go grainy. When the chocolate has nearly to 2 weeks.
To decorate: melted, take the pan off the heat but leave n Per bar 215 cals, fat 12.4g, sat fat 5.9g, carbs
10 pistachio nuts, chopped the bowl over the water for a few more 22.7g, sugars 17.9g, protein 3.4g, salt 0.3g,
4 dried apricots, chopped minutes, stirring until it is smooth. fibre 1.3g

030-2_VL75[MarthaC]NT2SJ2SM.indd 30 15/08/2016 08:11


photographY: Tara Fisher
Zebra cheesecake
A really simple technique is used to create
this spectacular cheesecake. It doesnt look
like much at first glance, but as soon as it
is cut, all of its stripy secrets are revealed. I
would really recommend using a hot knife
to slice this, to make sure you get the clean,
defined stripes just put the blade of a
metal knife in boiling water, dry it, then
clean off between each slice. Repeat the
heating process every few minutes so the
knife remains hot. Cooking the cheesecake
in a water bath seems like an odd idea, but
it is an essential part of creating a smooth
texture. It allows the cheesecake to cook
slowly and evenly all the way around, so the
edges do not brown or dry out too much.
Serves 10
Prep 30 mins + chilling
Cook 50 mins
butter, for greasing
For the base:
250g digestive biscuits
75g butter, melted
For the topping:
500g full-fat cream cheese
100g soured cream or full-fat natural yogurt
150g caster sugar
3 free-range eggs, plus 3 yolks
030-2_VL75[MarthaC]NT2SJ2SM.indd 31
Zebra
cheesecake
100g white chocolate, melted
100g dark chocolate, melted
1 Preheat the oven to 170C/fan 150C/gas 3.
Grease the bottom of a 20cm springform tin
and line with a circle of baking parchment.
2 To make the biscuit base, blitz the
digestive biscuits in a food processor until
they resemble very fine crumbs. Pour the
melted butter into the crumbs and blitz
again until all the biscuit crumbs are coated
in butter. Alternatively, put the biscuits into
a plastic bag and use a rolling pin to crush
them to a fine powder, then put the crumbs
into a bowl and stir in the butter. Press the
mixture into the base of the prepared tin,
pressing firmly with the back of a teaspoon
to make sure it sticks together, then chill for
at least 30 minutes.
3 Beat the cream cheese, soured cream
or yogurt, and caster sugar together until
smooth, then carefully stir in the eggs and
egg yolks. You dont want to beat in too
much air or your cheesecake wont be
smooth and creamy. Divide the mixture
between two bowls then gradually stir the
melted white chocolate into one bowl and
the melted dark chocolate into the other.
Dont pour the chocolates in all at once or
you will cook the eggs.
4 Cover the bottom and outsides of the
Sweettreats
tin with one large sheet of tin foil, then repeat
with a second piece. Covering it with foil
serves two purposes: it stops the cheesecake
leaking out and stops the water from getting
in. Put the foil-wrapped tin into a roasting
tray that is slightly larger than the tin.
5 Put a spoonful of the white chocolate
mixture into the centre of the base then put
a spoonful of dark chocolate mixture directly
in the centre of the white chocolate. It should
start spreading out, but if it doesnt, give
the tin a gentle shake. Continue to alternate
spoonfuls of mixtures inside each other until
they are both used up. Give the tin a final
shake to even out the top.
6 Put the roasting tin into the centre of the
oven, then fill the roasting tin with boiling
water. Stop pouring water in when it reaches
halfway up the tin or it will be difficult to get
out. Bake for 4550 minutes.
7 The outside of the cheesecake should
be firm, but the centre should have a slight
wobble. Take the roasting tin out of the oven
and, using oven gloves, carefully lift out the
cheesecake tin. Unwrap it, then put it on a
wire rack to cool down. When the cheesecake
is cool, put it into the fridge. If you can, leave it
overnight to firm up completely. Serve chilled.
n Per serving 609 cals, fat 44.6g, sat fat
26.3g, carbs 44.5g, sugars 33g, protein 8.2g,
salt 0.7g, fibre 1.3g
www.vegetarianliving.co.uk | 31
15/08/2016 08:11
 Sweettreats
Pistachio and lime
courgette cake

Pistachio and lime courgette cake

It sounds peculiar but I promise that you will For the icing:
love this cake. It is not just another food fad 100g full-fat cream cheese
courgette in a cake really does work! I was 250g icing sugar
sceptical at first too, but upon trying a bite zest and juice of unwaxed lime
of an incredibly moist sponge with the zingy 30g pistachio nuts
lime icing, you will not look at a courgette in
the same way again. 1 Preheat the oven to 180C/fan 160C/gas 4,
then grease a 20cm tin and line the base and
Serves 10 | Prep 30 mins | Cook 40 mins
sides with baking parchment.
butter, for greasing 2 Grate the courgettes coarsely (there is no
250g courgettes, around 23 small ones need to peel them); if they are grated too
2 free-range eggs finely they will turn to mush.
125ml vegetable oil 3 Put the eggs, oil and sugar in a bowl then
150g caster sugar beat by hand until creamy. Fold in the flour,
225g self-raising flour baking powder and salt. Stir in the courgette
tsp baking powder and the zest. The mixture does look unusual
tsp salt at this stage, but bear with it as it completely
zest of unwaxed lime transforms when baked!
4 Pour the mixture into the prepared tin and
bake for 3540 minutes, until golden on top
and firm to touch or a skewer inserted comes
out clean. Remove from the oven and leave
to cool completely in the tin before removing
and decorating.
5 To make the icing, beat the cream cheese,
icing sugar and lime juice together until
smooth. Spread on the top of the cooled
cake. Chop the pistachio nuts and sprinkle
them over the cake, then top with the
remaining lime zest.
n Per serving 423 cals, fat 19.3g, sat fat 4.6g,
carbs 58.2g, sugars 41.1g, protein 4.9g, salt
0.6g, fibre 1.4g
Recipes adapted from Twist
by Martha Collison (Harper
Collins, 16.99). Photography
by Tara Fisher.

32 |

030-2_VL75[MarthaC]NT2SJ2SM.indd 32 15/08/2016 08:12

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VL75_033.indd 33 18/08/2016 15:25:15

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Root
vegetable
gratin

page 38

Everyday eats
Ease yourself into autumn with clever dishes that make leftovers for
another recipe, plus fun and flavourful noodle suppers.

035_VL75[Midweek_Intro]NTSJSM.indd 1 17/08/2016 11:52

 Season
of plenty
Lizzie Kamenetzky shares cosy autumnal dishes
that provide enough to feed the family with handy
leftovers to make another recipe too.

Baked squash
with chilli and
rosemary
The autumn brings wonderful
displays of beautiful pumpkins
and squash with their firm
flesh and edible skins. This is
a vibrant and delicious dish,
either as a side or a main meal.

Serves 4, plus leftovers

Prep 10 mins | Cook 45 mins

2kg squash or pumpkin,

deseeded and cut into wedges
1 bulb garlic, cloves separated
2 red chillies, finely sliced
4 sprigs of rosemary
olive oil, to drizzle
1 tbsp cider vinegar
sea salt and freshly ground
black pepper
several handfuls of baby leaves,
to serve

Preheat the oven to 200C/

fan 180C/gas 6. Tumble the
squash, garlic, chillies and
rosemary into a roasting tin.
Drizzle with plenty of olive oil
and add the vinegar. Season
with lots of sea salt and
black pepper and roast for
4045 minutes until tender. Toss
with the baby leaves and serve.
n Per serving 80 cals, fat 4.7g,
sat fat 0.8g, carbs 6.7g, sugars
5.4g, protein 2.7g, salt 1g,
fibre 4.8g

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 Clevercooking
recipe photographY: Laura Edwards

Squash and Parmesan souffl

Souffls, they cast fear into the heart of many cooks, but in reality they are much more robust
and simple to make than you would imagine. In the past I have even removed a souffl from
the oven, dug into the centre, realised it is not quite cooked and stuck it back in to finish!

Serves 4 | Prep 20 mins
Cook 30 mins
50g unsalted butter, plus extra
for greasing
handful of fresh or dried
breadcrumbs, polenta or semolina
40g plain flour
300ml whole milk
sea salt and freshly ground black
pepper
4 free-range eggs, separated
200250g leftover baked squash
(see recipe, opposite), mashed
100g vegetarian Parmesan-style
cheese or any other cheese, grated
1 Preheat the oven to
200C/fan 180C/gas 6.
Grease a deep 20cm
souffl dish with butter and
then coat with a thin layer
of breadcrumbs, polenta
or semolina to help the
mixture climb up the sides
of the dish.
2 Melt the butter in a
saucepan then add the
flour and cook for a couple
of minutes. Add the milk
a little at a time, stirring
to create a smooth sauce.
Season and bubble for a
minute or two.
3 Remove from the heat
and stir in the egg yolks,
mashed squash and
Parmesan-style cheese.
Whisk the egg whites in
a clean bowl until holding
stiff peaks. Mix a dollop into
the bechamel sauce, then
gently fold in the remaining
egg whites.
4 Fill the souffl dish to just
below the top. Place on a
baking sheet, and bake for
2530 minutes until well
risen and golden.
COOKS TIP If you dont
have the leftover baked
squash, peel 250g squash
or pumpkin and steam
for 1015 minutes until
softened. Mash. Heat a pan
with a little oil and fry half
a finely chopped red chilli
and a finely sliced garlic
clove, then mix through the
mashed squash. Cool and
use in the souffl.
n Per serving 411 cals, fat
26.8g, sat fat 15.1g, carbs
21.8g, sugars 6.2g, protein
21.2g, salt 1.8g, fibre 1.8g

www.vegetarianliving.co.uk | 37

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 Root
vegetable
gratin

38 |

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Root vegetable gratin
There was a bit of debate when
photographing this recipe about the
difference between a gratin and a
dauphinoise. We reached the conclusion that
a dauphinoise is a type of gratin and that
anything topped with a browned crust is all
familie gratin!
Serves 4, plus leftovers
Prep 15 mins | Cook 1 hrs
30g unsalted butter
1 onion
300g floury potatoes
2 parsnips
1 celeriac
handful of thyme sprigs, leaves stripped
2 tbsp plain flour
sea salt and freshly ground black pepper
300ml vegetable stock
400ml double cream
handful of fresh or dried breadcrumbs
50g vegetarian Cheddar cheese, grated
1 Preheat the oven to 180C/fan 160C/gas 4.
Rub the butter all over the inside of 1.2-litre
ovenproof dish. Peel and finely slice all the
vegetables and toss together with the thyme,
036-41_VL75[Bountiful]NT2SJSM.indd 39
Savoury
gratin
muffins
flour and plenty of seasoning. Tumble into
the dish.
2 Mix the stock and cream together and
pour over the vegetables, then mix the
breadcrumbs and cheese together and
scatter over the top.
3 Bake for 1 hours until the vegetables are
tender and the top golden and bubbling.
n Per serving 541 cals, fat 43.7g, sat fat 26.6g,
carbs 30.5g, sugars 6.3g, protein 7.7g, salt
2.1g, fibre 5.3g
Savoury gratin muffins
A savoury gratin muffin is so much more
versatile than the sweet kind. A fabulous
breakfast on the go, or a simple lunch
warm from the oven with a glass of cold
beer or cider.
Makes 12 | Prep 15 mins | Cook 18 mins
350g leftover root vegetable gratin
(see recipe, above)
5 medium free-range eggs, separated
150g self-raising flour
60ml whole milk
30g unsalted butter, melted
100g grated vegetarian cheese, such as
Clevercooking
Cheddar, Parmesan-style cheese or Gruyre
1 bunch of chives or spring onions,
finely chopped
1 Preheat the oven to 200C/fan 180C/gas 6
and line a 12-hole muffin tin with paper cases.
2 Mash the leftover gratin with a fork.
Whisk the egg yolks and flour together,
then whisk in the milk and add the mashed
gratin, melted butter, cheese and chives or
spring onions.
3 Whisk the egg whites in a clean bowl until
holding stiff peaks and gently fold them into
the gratin mixture until just combined.
4 Divide between the muffin cases and bake
for 1518 minutes, until risen and golden.
Leave to cool in the tin then serve warm.
COOKS TIP If you dont have any leftover
root vegetable gratin, grate a small potato,
a small parsnip and a little bit of celeriac.
Blanch briefly in boiling salted water, then
drain well and pat dry. Mix with a little double
cream and plenty of seasoning and use 300g
of this mixture instead of the leftover gratin
in your muffins.
n Per muffin 157 cals, fat 9.1g, sat fat 3.9g,
carbs 11.3g, sugars 1g, protein 7.7g, salt 0.5g,
fibre 1.1g
www.vegetarianliving.co.uk | 39
16/08/2016 12:15
 Apple and pecan crumble
Crumbles are the king of winter
comfort puddings, and for good
reason. Nestled underneath a golden,
nutty crumb is soft and sharp
apple, steaming and begging to be
smothered with sweet custard.
Serves 4, plus leftovers
Prep 20 mins | Cook 50 mins
2 Bramley apples
56 Cox apples
juice of 1 lemon
100g caster sugar
good pinch of ground cinnamon
grating of fresh nutmeg
200g unsalted butter, cubed
175g plain flour
150g pecans, finely chopped
75g demerara sugar
40g soft brown sugar (light or dark)
1 tsp flaky sea salt
cream or vanilla ice cream, to serve
036-41_VL75[Bountiful]NT2SJSM.indd 40
1 Peel and core the apples, cut into
chunks and put in a pie or ovenproof
dish. Add the lemon juice, caster
sugar, spices and 50g of the butter
and mix together.
2 Preheat the oven to 160C/fan 140C/
gas 3. Toss the remaining butter with
the flour and rub together with your
fingertips until the mixture resembles
breadcrumbs. Add the pecans,
demerara, soft brown sugar and salt
and mix well, then scatter over the top
of the apples.
3 Bake for 4050 minutes until golden
and bubbling. Serve with cream or
vanilla ice cream.
n Per serving 772 cals, fat 48.1g, sat
fat 20.3g, carbs 79.6g, sugars 56.9g,
protein 6.4g, salt 0.7g, fibre 5.7g
16/08/2016 12:16
 Clevercooking

Crumble cupcakes
With just a big spoonful of leftover
crumble you can make these
wonderful teatime cupcakes.

Makes 9 | Prep 30 mins | Cook 25 mins

150g unsalted butter, softened

150g caster sugar
3 free-range eggs
125g self-raising flour
200g leftover apple and pecan
crumble (see recipe, opposite)
splash of milk (optional)

For the icing:

3 tbsp custard powder
100ml double cream
200g unsalted butter or a mix of
butter, mascarpone or cream cheese
(anything firm and spreadable)
125g icing sugar

1 Preheat the oven to 180C/fan 160C/

gas 4 and line 9 holes of a 12-hole
muffin tin with paper cases.
2 In a bowl, beat the butter and
sugar together until light and fluffy.
Add the eggs, one at a time, beating
before adding the next one, then
add the flour and leftover apple and
pecan crumble, reserving some of the
crumble topping to decorate. Fold
together, adding a splash of milk if the
mixture is too thick.
3 Dollop into the paper cases and
bake for 2025 minutes until golden
and risen.
4 Meanwhile, blend the custard
powder and cream together in a small
pan over a medium-low heat and cook
for 23 minutes, until you have a lovely
thick paste. Set aside to cool.
5 Beat the butter (or butter,
mascarpone or cream cheese) together
with the icing sugar until fluffy. Add
the cooled custard mixture and fold
Crumble
in. Chill for at least 30 minutes. cupcakes
6 When ready to ice, spread the top of
each cupcake with some of the icing.
Scatter with some reserved crumble
topping and serve.
COOKS TIP To make these cupcakes
from scratch, peel and core 250g Cox
apples and cook with a knob of butter,
a splash of water and 1 tablespoon
of caster sugar for 10 minutes. Use Recipes adapted
50g ground almonds instead of the from The Bountiful
crumble topping in the mix. Kitchen by Lizzie
Kamenetzky (Kyle
n Per serving 621 cals, fat 41.6g, sat Books, 16.99).
fat 25.3g, carbs 57.9g, sugars 35.7g, Photography
Laura Edwards.
protein 4.6g, salt 0.3g, fibre 1.1g

www.vegetarianliving.co.uk | 41

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 How to
Make your own baguettes
Baguettes are best eaten fresh, within an
hour or so of baking, which is where the
home baker has a serious advantage. By
the end of the day, most baguettes will have
hardened. This recipe creates a baguette
with a slightly open, waxy, springy crumb
perfect for slathering butter on while still
warm from the oven.
As with any bread-making, preparing
the baguettes is a labour of love, so do
plan ahead and make sure you allow plenty
of time. The poolish or starter mixture
should be made the night before and left
to ferment, and the combined proving and
baking times will take about 4 hours.

Home-baked
baguettes
Makes 2 baguettes

For the poolish:

80ml water
2g fresh yeast
80g T55 flour (see flour tips, opposite)

For the baguettes:

photographY: Jonathan Gregson

220ml water
2g fresh yeast
310g T55 flour
160g poolish
6g salt
olive or rapeseed oil, for the bowl
semolina, for dusting (optional)

Make the poolish and leave

overnight This is the starter for your
baguette. Place the water and yeast in a
mixing bowl and stir until the yeast has
dissolved. Add the flour and mix until the
dough is wet and runny. Cover the bowl with
a cloth and leave at room temperature for
8 hours, or overnight. Bubbles will form on
the top.
Mix the dough To make the baguettes,
place the water, yeast and flour into a
large mixing bowl or electric stand mixer
fitted with a dough hook, and stir until all
the ingredients are incorporated. Add the
poolish and gently mix again, and then lastly
add the salt and mix to form a silky-smooth
dough. Knead the dough until it becomes
smooth and elastic.
Leave to rest Place the dough in a
lightly oiled bowl. Cover with a cloth and
leave the dough to rest for at least 1 hour at
room temperature.
Knock back the dough and leave
to rest After this, knock back the dough
by folding the edges tightly into the centre,
cover, and leave it to rest for a further hour at
room temperature.
Divide the dough and leave to rest
Lightly oil a non-stick baking sheet. Remove
the dough and divide into 2 lumps for the
baguettes. Shape each into a bloomer, place
them on the baking sheet, cover with a cloth,

42 |

042-3_VL75[tutBaguettes]NT2SJSM.indd 42 16/08/2016 12:17


and leave to rest at room temperature for
30 minutes.
Shape the baguettes and leave
to prove Have ready a baguette pan or
a baking tray dusted with semolina. Shape
each piece of dough into a baguette and
place on your baguette pan or baking tray.
Cover in a plastic bag and leave to prove
until they have doubled in size. This will take
around 1 hour, depending on temperature.
The dough should be light and pillowy to the
touch when it is ready.
Bake in the oven Score the tops with
around 5 short, straight cuts, and bake
them in the oven at 240C/fan 220C/gas 9
for 2025 minutes, until golden in colour.
The bread should sound hollow when you
knock on the base.
042-3_VL75[tutBaguettes]NT2SJSM.indd 43
Recipes adapted from
A Handful of Flour: Recipes
from Shipton Mill by Tess Lister
(Headline, 27). Photography
by Jonathan Gregson.
Flour tips
For an authentic result, Shipton Mills T55
French White Flour (1.30 for a 1kg bag)
is a good all-round bread flour and is
excellent for making baguettes. Shipton
Mill currently produce this flour using only
French varieties of wheat, with baguettes
in mind. Otherwise, use a good quality
all-purpose white flour.
Kitchentutorial
Ideas for stale bread
Fresh baguettes do go hard quite
quickly, but any leftovers can be used
to make breadcrumbs and croutons.
Breadcrumbs
Although stale bread is hard by nature,
making it ideal for breadcrumbs and
croutons, it often benefits from being
crisped up in the oven to dry it out
even more for a superior texture. To
make extra crispy breadcrumbs from
stale bread, preheat your oven to
200C/fan 180C/gas 6, tear the bread
into small chunks, place them on a
baking tray and bake for 1012 minutes.
They should dry out and turn a pale
golden brown. Remove from the oven,
and either blitz them in a food processor
to your desired consistency, or crush
them with a rolling pin for a coarser
crumb. These breadcrumbs can then
be used for coating veggie burgers, in
salads, or to top grilled dishes such as
stuffed tomatoes and mushrooms.
You can mix herbs through them for
extra flavour.
Crispy croutons
To make these, first preheat your oven
to 200C/fan 180C/gas 6 and line a
baking tray with baking parchment.
Slice or tear the bread into crouton-
sized chunks, and place them on the
baking tray. If you want, drizzle them
with some olive oil for extra flavour.
Bake for 1012 minutes, until they turn
golden brown and have crisped up.
These are delicious in soups and stews,
or for salads. Theyre also ideal to use
in panzanella salads.
www.vegetarianliving.co.uk | 43
16/08/2016 12:17
 Use your
noodle
From soup and stir-fries to fritters,
Kathryn Bruton shows how noodles
are the ideal ingredient to add fun and
flavour to easy evening suppers.

Mushroom
noodle soup
with grated
beetroot,
tarragon and
capers

044-9_VL75[Noodles]NTSJSM.indd 44 15/08/2016 08:13

 Workingweek

Recipes and styling: Kathryn Bruton

Photography: Catherine Frawley
Noodle note
For speed, weve used ready-to-eat
noodles in a number of these recipes
(also sometimes called straight to
wok). They can be bought at the
fresh section of your supermarket,
but if you cant find them you can
cook dried noodles separately and
add them instead. The lactic acid
listed on some ready-to-eat noodles
may confuse vegans; Amoy uses a
vegan source in their range.

Mushroom noodle soup

with grated beetroot,
tarragon and capers
Deeply flavoured with mushrooms and
soy sauce, filling with chunky noodles and
topped with punchy garnishes, this soup is
the ultimate meal in a bowl. Satisfying food
at its very best.

Serves 4 | Prep 10 mins | Cook 30 mins

groundnut oil, for frying
onion, finely sliced
2 cloves garlic, finely chopped or grated
30g dried mushrooms
450g chestnut mushrooms, sliced
4 tbsp soy sauce or tamari
1.7 litres water
200g ready-to-eat udon noodles
60g rocket
1 small fresh beetroot, coarsely grated
1 tbsp capers
12 sprigs of tarragon, finely chopped
1 Heat a little groundnut oil and saut the
onion and garlic on a medium-low heat for
about 5 minutes, or until slightly softened.
2 Add all of the mushrooms, soy sauce or
tamari, and water. Bring to the boil, reduce to
a gentle simmer and cook for 1520 minutes.
Add the noodles and cook for a further
5 minutes, until they are heated through.
3 Place a handful of rocket into each bowl.
Spoon in some noodles and mushrooms,
then pour the broth over the top. Garnish
with the grated beetroot, capers and
tarragon before serving.
n Per serving 146 cals, fat 3.7g, sat fat 0.7g,
carbs 22.9g, sugars 4.9g, protein 5.8g, salt
2.4g, fibre 3.8g
Sweetcorn, chilli and miso
noodle fritters with soy and
lime dipping sauce
This is such a great way to use noodles.
These fritters couldnt be easier to make and
if you omit the chilli they are also perfect
for children.
Serves 4 | Prep 10 mins | Cook 15 mins
300g ready-to-eat egg noodles,
roughly chopped
195g can sweetcorn, drained
1 red chilli, finely chopped
(deseeded if preferred)
zest of 2 limes
35g coriander, roughly chopped
2 tbsp sweet white miso
3 free-range eggs
sea salt and black pepper
groundnut oil, for frying
lime wedges, to garnish
For the dipping sauce:
70ml soy sauce
Sweetcorn,
chilli and
miso noodle
fritters with
soy and lime
dipping sauce
1 Mix the noodles, sweetcorn, chilli, lime zest
and coriander together. Whisk the miso with
the eggs and pour over the noodles. Season
generously and toss everything together.
2 Place a large frying pan on to a high heat
and generously coat with groundnut oil.
Place heaped spoonfuls of the mixture into
the pan you should fit about 34 fritters.
Fry for about 3 minutes, until the edges are
browning and starting to crisp. Confidently
flip and cook for a further 3 minutes.
3 Repeat until all the mixture has been used,
if necessary, adding a little more oil to the
frying pan between batches. Once cooked,
pop the fritters on to a sheet of kitchen towel
to soak up excess oil.
4 To make the dip, mix the soy sauce, lime
juice and caster sugar together. Stir until the
sugar has dissolved. Garnish with the sliced
chilli. Serve the fritters alongside the dip and
lime wedges.
n Per serving 285 cals, fat 10.6g, sat fat 2.3g,
carbs 34.5g, sugars 6.8g, protein 11.6g, salt
3.8g, fibre 3.5g

freezeme juice of 2 limes

pinch of caster sugar
The soup can be frozen without the
noodles and garnishes. 1 red chilli, sliced

www.vegetarianliving.co.uk | 45

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 Workingweek
Broccoli, pea and spinach rice-
noodle stir-fry with fried egg
This light and refreshing dish is for those cold
evenings when you need substance but not
stodge. This is reviving food for when your
body needs a kick-start.
Serves 4 | Prep 10 mins | Cook 20 mins
1 large head of broccoli, cut into florets
200g frozen peas
23 tbsp groundnut oil
4 spring onions, thinly sliced
1 clove garlic, finely chopped or grated
10g ginger, peeled and julienned
260g baby spinach
300g ready-to-eat rice noodles
4 free-range eggs
1 tbsp black sesame seeds
1 red chilli, finely chopped
a few sprigs of coriander, finely chopped
Broccoli, pea and
spinach rice-noodle
stir-fry with fried egg
46 |
044-9_VL75[Noodles]NTSJSM.indd 46
For the sauce:
30g ginger, finely grated
3 tbsp soy sauce
1 tbsp sherry vinegar
tsp sugar
1 tsp sesame oil
1 Cover the broccoli and peas with boiling
water, leave for 5 minutes, drain and refresh
under cold water. Set aside. Mix all of the
sauce ingredients together.
2 Heat the groundnut oil in a wok or large
frying pan. When smoking hot, stir-fry the
spring onions, garlic and ginger for a couple
of minutes. Add the spinach (you may need
to do this in batches) and use tongs to turn
the leaves until wilted. Add a splash of water,
if necessary. Now add the broccoli, peas and
noodles. Stir in the sauce and allow to bubble
for a few minutes.
3 Place a frying pan on to a high heat with a
little groundnut oil coating the bottom. Fry
the eggs to your liking.
4 Serve the noodles topped with a fried egg,
and garnish with the sesame seeds, chopped
chilli and coriander.
n Per serving 392 cals, fat 16.7g, sat fat 3.6g,
carbs 38.8g, sugars 8.5g, protein 22.2g, salt
2.3g, fibre 12.1g
Serve without the fried egg, or top with thinly
sliced, fried slices of firm tofu.
Butternut squash and
cavolo nero green curry
with rice noodles
This dish is as vibrant in flavour as it is in
appearance. If you cant find cavolo nero,
kale will make a good substitute.
Serves 4 | Prep 10 mins | Cook 35 mins
1 medium butternut squash, peeled
23 tbsp groundnut oil
sea salt and black pepper
200g cavolo nero, stalks removed
400ml can coconut milk
200g rice noodles
lime wedges, to garnish
For the curry paste:
60g fresh coriander
2 spring onions
40g ginger
1 red chilli (deseeded if preferred)
2 cloves garlic, peeled
40g fresh coconut
1 tbsp sesame oil
1 tbsp soy sauce
50ml water
1 Put the curry paste ingredients into a small
hand-held blender and blitz until smooth.
Set aside.
2 Preheat the oven to 190C/fan 170C/gas 5.
Slice the squash in half, remove the seeds,
cut each half in two again, and cut into 5mm
slices. Place in a large roasting dish, dress
with the groundnut oil, salt and pepper and
roast for 25 minutes.
3 Remove the squash from the oven, add the
cavolo nero, curry paste and coconut milk.
Mix well, return to the oven and cook for a
further 10 minutes.
4 Meanwhile, cook the noodles according to
packet instructions. Serve the curry with the
noodles and lime wedges alongside.
COOKS TIP Fresh, ready-prepared coconut
can be found in most supermarkets.
n Per serving 528 cals, fat 31.4g, sat fat 19.4g,
carbs 50.5g, sugars 9.7g, protein 11.8g, salt
2.2g, fibre 9.1g
15/08/2016 08:13
 Butternut
squash and
cavolo nero
green curry
with rice
noodles

044-9_VL75[Noodles]NTSJSM.indd 47 15/08/2016 08:13

 Sticky soy and
ginger beetroot
with egg noodles

48 |

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 Workingweek
Sticky soy and ginger beetroot
with egg noodles
Beetroot is the star of the show here and
demonstrates beautifully how one vegetable
alone can be at the heart of a gorgeous plate
of food.

Serves 4 | Prep 15 mins | Cook 40 mins

700g mixed beetroot (about 5 medium)

23 tbsp groundnut oil
sea salt and black pepper
150ml soy sauce
60ml mirin
1 tsp sesame oil
1 tbsp rice wine vinegar
50g honey
1 red chilli, finely chopped (deseeded if
preferred)
40g ginger, finely chopped or grated
300g ready-to-eat egg noodles
3 spring onions, finely sliced
150g beansprouts
1 carrot, peeled and julienned
lime wedges, to serve

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

Peel the beetroot and cut each one into 16
thin wedges. Place on a roasting tray, coat
with the oil, season generously and roast for
30 minutes.
2 Meanwhile, mix the soy sauce, mirin,
sesame oil, rice wine vinegar, honey, chilli
and ginger together. After 30 minutes,
remove the beetroot from the oven, pour
the soy mixture all over and roast for a
further 10 minutes. Roasted sweet potato, aubergine
and cauliflower with coriander
3 Heat the noodles according to packet pesto and miso soba noodles

instructions. When ready, serve with the

roasted beetroot, a generous helping of
sauce poured all over, and the spring onions,
beansprouts and carrots to garnish. Finish
with a squeeze of lime juice.
n Per serving 381 cals, fat 9.1g, sat fat 1.7g,
carbs 61.5g, sugars 33g, protein 11.3g, salt
6.8g, fibre 8.5g
Choose rice or wheat noodles in place of
the egg variety.
Roasted sweet potato,
aubergine and cauliflower
with coriander pesto and
1 large or two medium sweet potatoes,
peeled and cut into long thin wedges
1 cauliflower, cut into small florets
200g baby aubergines, quartered
lengthways
groundnut oil, for roasting
sea salt and black pepper
2 tbsp sweet white miso
1 tbsp mirin
1 tbsp sake
2 red chillies, one finely chopped the
other sliced
200g soba noodles
1 tbsp black sesame seeds, to garnish
For the coriander pesto:
50g coriander
1 Preheat the oven to 200C/fan 180C/gas 6.
Place the sweet potato and cauliflower on to
one baking sheet, and the aubergine on to
another. Coat with a drizzle of groundnut oil
and season generously with salt and pepper.
Roast the sweet potato and cauliflower
for 2025 minutes, and the aubergine for
15 minutes.
2 Meanwhile, mix the miso, mirin, sake
and chopped chilli together until smooth.
Cook the soba noodles according to
packet instructions.
3 Using a hand-held blender, blitz all of the
ingredients for the pesto until smooth, and
season to taste.
4 When ready to serve, dress the noodles

miso soba noodles 20g ginger with the miso sauce. Serve with the roasted
vegetables and a generous spoonful of pesto
1 spring onion
The roasted root veg in this recipe need
25g almonds on the side. Garnish with the sliced chilli and
little more than a touch of seasoning their
zest of 1 lime sesame seeds.
flavours sing alongside sweet miso-soaked
juice of 1 limes n Per serving 597 cals, fat 25.5g, sat fat 4.5g,
noodles and punchy coriander pesto.
50ml groundnut oil carbs 74.7g, sugars 14.7g, protein 14.7g, salt
Serves 4 | Prep 10 mins | Cook 25 mins sea salt and black pepper 3.6g, fibre 11.4g

www.vegetarianliving.co.uk | 49

044-9_VL75[Noodles]NTSJSM.indd 49 15/08/2016 08:14

 bins on Rob
Our columnist ine Carlin focuses on fun, flavour and
photograph: Jas
fantastic food, sharing everything from brilliant baking
tips to essential ingredients and simple switches that will
transform your dairy-free cooking.
Shake it up!
Its early autumn. The weather is getting
colder. The nights are slowly looming in.
Getting up in the morning is becoming
increasingly harder. Youre probably
thinking a warm bowl of porridge is just
what I need, as you push thoughts of
banana nice-cream sundaes to one side.
Well, just before you resign yourself to
the fact that summer is well and truly
dead and buried, let me suggest an in-
betweeny offering that will both satisfy
and nourish, as well as give you some
much-needed here comes winter pep.
If youre pushed for time (heck, who
isnt?), this deeply chocolately smoothie
bowl is exactly what youre after and if
you really cant handle anything frozen
mid-October, then simply use a regular
banana and omit the ice. Simples. I
always seem to have a little leftover
coffee in the cafetire but you could
easily use an espresso shot instead, and
if you think maca powder is just plain
silly/expensive/all of the above, switch
it out for a teaspoon of cinnamon. What
youll forfeit, however, is that wondrous
malty flavour thats going to ensure
your chocolate shake smoothie bowl is
next level Eds Diner-esque delicious.
You have been warned!
Of course, Im going to insist you
make your own plant milk here (in this
case cashew) because it is so darned
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.
50 |
050-1_VL75[Aine_Column]NTSJSM.indd 1
easy and tastes a thousand times
better than any shop-bought non-dairy
milk full of additives and unnecessary
sugar. I like to sweeten mine with a
few dates and, even though cashew
milk is naturally smoother in texture
than others, I still like to squeeze mine
through a nut-milk bag rendering it
silky smooth and completely bit-free.
Youll be seriously amazed at how much
pulp you actually collect, which can
then be used in bliss balls, whizzed into
smoothies or even used as a base for
dairy-free Nutella. Keep the remaining
milk in the fridge and use on cereals, in
oatmeal and even as a refreshing drink.
So versatile. So tasty. And so, so simple
to make. So, no excuses!
What with this being breakfast n
all, we really want this smoothie bowl
to pack a nutritional punch and that
means banana (frozen or not), oats
(gotta have dem oats!), as well as a
double antioxidant hit in the form of
raw cacao powder and cacao nibs.
Whammo. I personally think smoothie
bowls should be slightly thicker than the
slurp-through-a-straw sort that way
you can scoop it up easily with a spoon
and load on the toppings without them
sinking into the liquid like quick-sand.
Ive chosen blackberries because Im
still able to forage a few stragglers here
in Cornwall, but you can use whatever
toppings you fancy. Think seasonal and
you cant go wrong. Then its simply a
case of sprinkling over whatever else you
have to hand muesli, granola, oats, its
entirely up to you.
Now go forth and build the breakfast
bowl of your dreams or at the very
least, pop it in a Tupperware container
and take it to work as is
Chocolate shake
smoothie bowl
Serves 1 | Prep 10 mins
1 large ripe banana, fresh or frozen
80ml leftover coffee or 1 espresso shot
80ml homemade cashew milk
(see recipe, below)
3 Medjool dates
25g oats
50g cashew milk pulp or 2 tbsp nut
butter
1 heaped tbsp raw cacao powder
tbsp maca powder
1 tbsp cacao nibs
pinch of pink Himalayan salt
handful of ice cubes
Place everything in a blender and
whizz until smooth, scraping down the
sides from time to time. Pour into a bowl
and top with blackberries, oats and
cacao nibs.
n Per serving 695 cals, fat 30.8g, sat fat
9.8g, carbs 87.5g, sugars 63.3g, protein
18.4g, salt 1.3g, fibre 11.6g
Homemade cashew milk
110g cashews, soaked in filtered water
overnight
750ml filtered water
2 Medjool dates
pinch of pink Himalayan salt
1 Put everything into a blender and whizz
on a high speed for several minutes or
until completely smooth.
2 Place a nut-milk bag or muslin cloth in
a basin or bowl, then carefully pour in the
cashew liquid. Gently squeeze the milk
through the bag, reserving the pulp.
3 Transfer to a sterilised bottle (simply
run it through a dishwasher on a high
heat) and refrigerate until needed.
The milk will keep for 34 days. Shake
vigorously before pouring.
15/08/2016 08:16
 Vegankitchen

Chocolate
shake
smoothie
bowl

www.vegetarianliving.co.uk | 51

050-1_VL75[Aine_Column]NTSJSM.indd 2 15/08/2016 08:16


Environmental entrepreneur Dale Vince shares the 20-year journey behind
Ecotricity, the countrys leading green energy company, and his plans to make
Forest Green Rovers the most eco-friendly football club in the world.
After 10 years living a self-sufficient
lifestyle on the road, Dale Vince realised
he could rejoin society and use some of
the knowledge hed acquired from living
a low-impact lifestyle to make a bigger
difference as a social entrepreneur. It was
a convergence of a number of things that
made my decision having seen a wind farm
in operation in Cornwall, and the fact Id been
using small wind power for my own energy
for a number of years, he says. All these
things came together in a kind of epiphany
either I could spend another 10 years living
this lifestyle, which was successful on a
small scale, or I could drop back in and build
bigger windmills. I knew this was something
I could do.
Dale started investigating the broader
possibilities of wind power. What Id learned
on the road was self-reliance, and that did
give me a great degree of self-confidence.
I had a can-do attitude from doing so
many things for myself often practical
things like building trucks and things to
live in, or rebuilding engines, usually in the
52 |
052-4_VL75[ForestRovers]NT2SJSM.indd 52
Join the
club
Words: Lindsey Harrad
outdoors and with a bit of a Scrapheap
Challenge aspect. Actually, I didnt give it a
lot of thought; I just decided to give it a go
and got on with it. I didnt try to measure
my prospects of success; I didnt give any
thought to that. I knew nothing, I started
from nothing.
Its a remarkable start to a 20-year journey
that took Dale from living in a van as a New
Age traveller and one-time protester, to
running the countrys leading green energy
company, Ecotricity, making him an OBE and
a multi-millionaire in the process albeit one
who would never wear a suit and drives an
electric motorbike. The biggest challenge
Ive ever faced was building the very first
windmill, he says. There was a possibility that
if I hadnt built that one then nothing would
have followed; it was a make-or-break thing.
Winds of change
After attending every conference he could
find on wind power and reading every bit
of information he could to understand the
technology behind it, he realised first he
needed a 30-metre high wind-monitoring
tower. I didnt have any money to buy one,
but I did have the means to make one and
put it up on my lorry, he says. That led to a
small business in making wind-monitoring
masts for other people, which then paid for
me to take the next steps, such as getting
planning permission, negotiating with the
grid company, learning how to get a contract
for the power, how to fight an appeal for
planning permission, and how to find a bank
that would work with us.
If Id looked at all of this from the
beginning I might have concluded it was
impossible, but I took on each step as it came
along and just got on with it. My only big plan
was to just do it, one bite at a time. It was a
real learning curve, but it did lead to a real
understanding of the end-to-end process of
a wind project, which is also applicable to a
solar project and any other project you like.
So eventually it was the blueprint for our
Ecotricity development team, the company
was formed from that five-year period of
deep learning.
17/08/2016 17:51
 Ecobusiness

I see us as a bit of a
hybrid: weve got the
mission-driven aims of
an NGO like Greenpeace,
but we use the tools of
business to get there The club has solar panels on the roof and
the pitch is maintained by a mow-bot

Although he says the biggest headache

along the way has been becoming an energy
supplier, mostly thanks to the ever-changing
rules and bureaucracy, he always felt it was
important to close the loop. Generating the
energy is the easiest bit of this. We are
empowered by our integrated approach, and
were now seeing others following our lead.
There are two ways to bring about
change, in my opinion. One way is to do it;
the other way is to show people that it works.
We are not about making money money is
a means to an end. We want to bring about
change, and we make money in order to
do the things we want to do. That was a
fundamental choice from the beginning
should we become a charity and ask people
to fund what we were doing, or do we use a
business model and earn the money to pay
for what we think needs to be done? he says.
Sometimes I see us as a bit of a hybrid:
weve got the mission-driven aims of an NGO
like Greenpeace, but we use the tools of
business to get there. The main difference
between an NGO and a business is that an
NGO will campaign against something, but
what they dont offer is the positive alternative.
They may talk about it, but they dont offer a
way to fulfill it. As a hybrid NGO business we
also offer the fulfillment we say here is the
green energy you need to buy in order to
make that change away from using fossil fuels.
Were closing the loop between problem and
solution, showing people they can take
individual action to make a difference they
dont have to wait for governments to act.
Sporting chance
In 2010, Dale invested in and became
chairman of Forest Green Rovers football
club, based in Nailsworth, near Ecotricitys
headquarters in Stroud. The club had a
proud history going back over 100 years but
had been struggling financially. Although it
wasnt part of the business plan, Dale felt that
a club that was such a big part of his local
community shouldnt be left to struggle, and
possibly fail. Once we got involved, however,
we realised the club needed far more help
than they had told us, or they even knew, and
it was a massive job. So we could either step
away and see it go down, or roll our sleeves
up and get involved more deeply, he says.
We chose the latter path, and that was aided
by the idea of taking our eco-message into
the world of football through Forest Green,
as a way to justify the amount of effort and
money we were about to put in.

www.vegetarianliving.co.uk | 53

052-4_VL75[ForestRovers]NT2SJSM.indd 53 17/08/2016 17:52

 Ecobusiness
Dales tenure at Forest Green has not
A proposed design for the new stadium
been without its controversy when he
and sports complex
took red meat off the menu, the move did
attract criticism at first. We found people
did adapt very quickly to the idea. We
argued that its one game, once a fortnight
for a couple of hours, so come to the club
and eat something different to what youd
eat for the rest of the week.
Now, the club has made the bold move of
going vegan the only club in the world to
take such a step and serves up a vibrant,
crowd-pleasing menu of traditional dishes
every match day, including the clubs signature
Q Pie and mash or burgers and chips, but its
all completely, if not obviously, vegan. The
success of the new menu is firstly that its
very tasty, but also the style of the dishes are
within the comfort zone of the average match-
goer no mung beans or tofu in sight. What Left: Q Pie, the Below: Dale and interim
were here to do is to encourage people to try clubs signature manager Scott Bartlett ahead
something new. One of our arguments is that vegan dish of the promotion semi-final
giving up meat-and-two-veg opens up a world against Dover last season
of choice, says Dale.

Green by name, green by nature

The menu is just one of the many changes
theyve made in a bid to make Forest Green
the most sustainable football club in the
country, and eventually the world. Their
eco-initiatives have even attracted the
attention of Gary Neville, who invited Dale to
provide wind power for the then Manchester
United players testimonial match at Old
Trafford. The pair has since gone on to found
Sustainability in Sport, a foundation aimed
at taking the environmental message into
the wider world of sport. At Forest Green,
rainwater is collected from under the pitch
for irrigation and the pitch itself is organically
grown and maintained. The stadium roof
has solar panels and the pitch is groomed
using the UKs first electric mow-bot, which
when it arrived put Forest Green in the
same league as Bayern Munich, which also
cares for its pitch using this revolutionary
technology. Dale even changed the clubs
strip to green and black to hammer the
message home. But while some initiatives
are more visible than others, on match day
Forest Green has the same atmosphere as
any small club up and down the country.
Nothing shouts eco at the club, says
Dale. Theres nothing wacky or hippyish as
you walk around, and thats deliberate. The
message is that you dont have to be weird
or strange to live in a more eco-friendly way;
the changes that need to be made are very
accessible, and everything looks very normal.
But big plans are in progress to build
a new sports complex and eco-business
park, with a new stadium for Forest Green
at its heart. Dale and his team have found
an ideal location just off junction 13 of the
M5, and have currently whittled down
the contenders to the last two designs
in the stadium architecture competition
they launched, and are awaiting planning
permission which will hopefully be granted
later this year. Weve had incredible support
for the project, so it does give us some
confidence. Its got so much to offer Stroud
that we think weve pitched the right project
for the right location, and we hope it will
create 4,000 jobs in the green economy.
Theres an opportunity to restore a missing
piece of canal, which is an important
project for Stroud, and the sports complex
will offer fantastic new facilities. With a
more accessible home for Forest Green,
well be seeking to get ourselves into the
championship and take our message higher
up through the leagues of football.
Sadly, despite their best attempts at the
end of last season, Forest Green narrowly
missed promotion to division two after
losing 31 in the play-off against Grimsby
Town at Wembley, in what was arguably
the biggest day in the clubs 27-year history.
But the longest-serving members of the
National League are quietly confident theyll
have an even more successful season from
this autumn.
Indeed, in everything Dale has achieved
so far, its always been a step-by-step, one-
day-at-a-time process, never looking too far
ahead. I think if you look at my journey from
A to B it seems like a big leap, but Ive lived
every day of it for the last 20 years and so it
doesnt seem such a leap for me from that
first windmill to what weve created now,
he says. These days Im empowered by the
success of Ecotricity to do the things I want
to do, which is really exciting for me.
l For more info about Forest Green Rovers,
go to www.forestgreenroversfc.com.
Ecotricity is Britains leading green energy
generator and supplier; find out more at
www.ecotricity.co.uk.

54 |

052-4_VL75[ForestRovers]NT2SJSM.indd 54 17/08/2016 17:53

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 Thrifty dinners
If you want to make your money go further in the kitchen,
try these tasty budget-busting recipes inspired by
Gregg Wallace and Chris Bavins TV show, Eat Well for Less.

Five-a-day Moroccan
casserole with Swiss chard
and couscous
Easy to prepare and extremely good for
you, this is a delicious spicy and vegetable-
filled casserole.

Serves 6 | Prep 20 mins | Cook 45 min s

3 tbsp olive oil

5 carrots, peeled and cut into chunks
1 butternut squash, peeled and cut into
chunks
3 large courgettes, cut into chunks
2 red peppers, deseeded and cut in
2.5cm chunks
1 yellow pepper, deseeded and cut in
2.5cm chunks
2 red onions, cut into wedges
4 cloves garlic, thinly sliced
1 tsp ground coriander
2 tsp smoked paprika
2 tsp ground cinnamon
1 tsp ground cumin
2 x 400g cans chopped tomatoes
1 tbsp harissa paste
2 tbsp clear honey
small bunch of coriander, finely chopped
200g dried apricots, halved
2 x 400g cans chickpeas, drained and rinsed
350g couscous Five-a-day Moroccan
casserole with Swiss
100g sultanas chard and couscous

zest and juice of 1 lemons

1 tsp rapeseed oil
large handful of rainbow chard, stalks finely
diced and leaves coarsely cut
2 cloves garlic, finely sliced
sea salt and freshly ground black pepper,
to taste
1 Preheat the oven to 190C/fan 170C/gas 5.
Heat a large frying pan until hot, then add
1 tablespoon of the olive oil. Add half the
carrots, squash, courgettes and peppers
and fry for 34 minutes until just coloured.
Remove and set aside, then repeat with
another tablespoon of oil and the remaining
vegetables. Season well with salt and pepper.
2 Heat a large casserole dish until hot, then
add the last tablespoon of oil and the onions
and fry for 35 minutes, until softened.
Add the garlic, ground coriander, smoked
paprika, cinnamon and cumin, mix well and
fry for 12 minutes.
3 Add the chopped tomatoes, harissa
paste, honey, fresh coriander, apricots and
chickpeas and stir together. Add the sauted
vegetables to the dish and stir well. Cover
and place the casserole in the oven to bake
for 20 minutes.
4 Remove the casserole from the oven and
carefully add 200ml cold water, stir well then
return to the oven to cook for 10 minutes.
The vegetables should now be tender and
the sauce thickened. Season to taste with
salt and black pepper.
5 While the casserole cooks, prepare the
couscous and chard. Place the couscous
and sultanas into a large bowl and pour over
350ml of boiling water plus the zest and juice
of 1 lemon. Stir well, then cover with cling film
and leave for 10 minutes.
6 Meanwhile, heat a medium frying pan until
medium hot, add the rapeseed oil, garlic and
chard stalks and cook for a few minutes until
the leaves have wilted. Stir in the remaining
lemon zest and juice and season to taste with
salt and black pepper.

58 |

058-9_VL75[EatWelForLess]NTSJSM.indd 58 15/08/2016 08:22

 Budgeteats
7 Run a fork through the couscous to
separate the grains, then season with sea salt
and black pepper. Serve with the chard and
the casserole.
n Per serving 626 cals, fat 11.8g, sat fat 1.6g,
carbs 112.8g, sugars 51.7g, protein 21.3g, salt
1.5g, fibre 22.5g

Puy lentil Bolognese

with pasta
This dish has all the flavours and textures of
a classic ragu great for serving to a mixed
group of veggies and meat-eaters. Weve
made a double batch of the sauce, so you
can serve four portions now, and save some
for another meal.

Serves 4 | Prep 10 mins | Cook 30 mins

1 tbsp olive oil

2 large onions, chopped
3 carrots, peeled and chopped
2 celery sticks, chopped
2 tsp picked thyme leaves or 1 tsp
dried thyme
2 cloves garlic, finely chopped
2 tbsp tomato pure
500g Puy lentils, rinsed and drained
400g can tomatoes
1.5 litres vegetable stock
1 tbsp balsamic vinegar
300g pasta
sea salt and freshly ground black pepper,
to taste
grated vegetarian cheese, to serve
green salad, to serve

1 Heat a large frying pan or flameproof

casserole dish until medium hot. Add the Puy lentil
Bolognese
olive oil, onions, carrots and celery and cook with pasta

over a medium heat for 5 minutes. You want

the veg to soften but not colour if you like
you can put a lid on to the pan to help keep
the moisture in and steam the vegetables
at the same time.
2 Add the thyme and garlic and cook for
another minute, then stir in the tomato pure
mealmaker tip
Divide the leftover sauce into 4 equal
portions. Transfer to freezer-proof
containers, cool then refrigerate or freeze
until needed. Defrost and reheat to serve.
Use as a topping for jacket potatoes, as
a base for a chilli sauce (add chillies and
kidney beans and serve with rice) or use
as a sauce for a veggie lasagne.
and turn up the heat. Stir well so that the
tomato pure goes all through the vegetables,
then add the Puy lentils and mix again.
3 Tip in the tinned tomatoes and the
vegetable stock, stir well and bring to the
boil. Turn the heat down to a gentle simmer
and cook for 2025 minutes, until the lentils
are tender and the sauce has reduced
slightly. Add the balsamic vinegar and
season to taste.
4 When the sauce has only 15 minutes left
to cook, bring a large saucepan of salted
water to the boil. Add the pasta and cook
according to the packet instructions until
al dente, then drain, reserving some of the
cooking water.
5 To serve, remove half the sauce and set
aside in a bowl (see tip). Tip the drained
pasta into the pan with the remaining sauce
and mix well, adding the reserved pasta
water if needed to loosen the sauce and to
coat all the pasta. Serve straight away with a
grating of cheese and perhaps a green salad.
n Per serving 599 cals, fat 11.8g, sat fat 4.9g,
carbs 96.7g, sugars 11g, protein 31.2g, salt
4.2g, fibre 11.3g
Serve with a grating of
dairy-free Sheese on top Turn to
of your Bolognese.
page 36
for more
adaptable
meal ideas
Recipes adapted from Eat
Well for Less: 80 recipes for
healthy family meals from
the hit BBC One series by
Jo Scarratt-Jones, foreword
by Gregg Wallace and Chris
Bavin (BBC Books, 14.99).

www.vegetarianliving.co.uk | 59

058-9_VL75[EatWelForLess]NTSJSM.indd 59 15/08/2016 08:22

 Orchard tales
Community action in Brighton has ensured the survival
of endangered apple species, using permaculture
principles to manage local orchards and scrumping
projects to prevent fruit going to waste.
Words: Barbara Hopkins

Sussex Mother, Tinsley Quince and Bossom:
these evocatively named varieties of Sussex
apple are just three of many endangered
varieties now thriving, thanks to the work
of the Brighton Permaculture Trust and its
partner organisations.
The Trusts CEO Bryn Thomas is
delighted that these varieties (and almost
of the National Permaculture Association
(Britain). Bryn explains that permacultures
core ethics of earth care, people care and
fair shares mean that were concerned with
protecting and conserving the environment,
improving conditions in disadvantaged
communities and promoting sustainable
development. The Brighton Permaculture

All photos by kate Greenhalf except where stated

30 others) have been recognised by
Plant Heritage, with National Collection
status since 2013. Were proud to be part
of a movement to bring them back, he
enthuses. Permaculture is about efficiency
and is inspired by natural ecosystems,
Bryn continues. In food production, most
of the food we eat degrades the soil and
uses massive inputs of fertiliser and fossil
fuels. Appropriately managed tree crops
can be highly productive, build soil around
their roots and need little in the way of
material and energy inputs. Apples, the
quintessential English fruit, are the most
reliable fruit tree crop in the UK.
The trusts passion for apples is celebrated
each year with an Apple Day in the orchards
at their base in Brightons Stanmer Park. This
years event is on 2 October and a day of
apple-themed activities, orchard tours and
displays will highlight more of the trusts work.
Earth care, people care
Formed in 2000 as an ethical not-for-
profit organisation, the trust was awarded
charitable status in 2013 and is a member
Trust began with a small team and has
grown organically, with more people getting
involved and expanding into new areas.
At Stanmer Park the trust manages three
orchards, providing a local food source and
community involvement. In east Brighton,
Racehill Community Orchard is managed
with, and for, local people in partnership with
other organisations and residents, who will
benefit from free fruit. Education is a core
part of the Trusts activities and training
courses include eco-building and renovations,
gardening and introductions to permaculture
and permaculture design. Fruit tree courses
cover planning and planting, ongoing care
and cooking the resulting harvest.
Bryn explains how the Trust also works Super scrumping
with partner organisations in the wider Waste in permaculture terms can be a
community. Since 2003 we have worked resource, and Brighton Permaculture Trusts
to support the setting up of 115 orchards in successful scrumping project processes fruit
schools and community areas, encouraging that may go to waste into jams, chutneys and
the growing, harvesting and eating of local juices, sold on Apple Day and at Brightons
fruit. Helping to assess the proposed site, Open Market. We import tonnes of fruit
selecting trees and help with training on the each year into the UK, comments Bryn. Yet
care of young trees all taps into learning hundreds of tonnes of fruit can go to waste,
about where food comes from. unpicked, in our local area alone.

60 |

060-3_VL75[Apples]NT2SJSM.indd 60 16/08/2016 12:18

 Photograph: Bryn thomas Ecoaction

Turn the
page for
delicious
autumn apple
recipes

Local householders and orchard owners

overwhelmed with fruit are among those
sharing their bounty. The trusts volunteers
can pick as much as one-third of a tonne of
potential waste fruit from a single tree, and
the scrumping project includes not only
apples but pears, mulberries, cherries and
damsons too.
The latest development is the Fruit
Factory: a publicly accessible space in
Stanmer Park, allowing increased production
levels of scrumped fruit, with bigger facilities
for processing and storage. Visitors will have
complete visibility of the processing kitchen
and the Fruit Factory will be a new venue
for teaching courses, hosting events and
product sales.
The conversion of an old tractor shed
into this new trust hub was the result of a
successful crowd-funding campaign. The

Apples, the quintessential English fruit, are the

response was fantastic, Bryn comments.
With Buzzbnk we set out to raise 12,000
in 30 days and the target was exceeded
by over 2,000. This new hub will also be
most reliable fruit tree crop in the UK
part of our ongoing schools education
programme across Sussex the Fruit
Factory is a fabulous venue for our range of
courses. The world we live in faces so many Find out more
challenges environmentally and socially. For more information, contact the Brighton Permaculture Trust at
We offer inspiration and encouragement www.brightonpermaculture.org.uk. Follow them on Facebook at
to individuals and communities to make a www.facebook.com/brightonpermaculture and Twitter @BPTpermaculture.
positive difference.

www.vegetarianliving.co.uk | 61

060-3_VL75[Apples]NT2SJSM.indd 61 16/08/2016 12:18

 First fruit
Whether youve got a bag of windfalls or have been foraging for crab apples,
there are so many delicious sweet and savoury uses for this versatile fruit.
Apple and green cabbage cake
This makes a rather impressive three-tier
cake that is deliciously moist, has telltale
green flecks and a wonderful flavour. The
icing is also good with a bit of double
cream whisked into the cream cheese
instead of butter. Buy a few pots of organic
pured apple in the baby section of your
supermarket, or make your own by cooking
down some apples and blitzing into a pure,
then freeze what you dont need in ice-cube
trays. Try to find organic dried apple, as it is
chewier than non-organic.
Serves 10 | Prep 30 mins
Cook 45 mins
For the cake:
380g wholemeal spelt flour
50g almond flour or ground almonds
280g dark muscovado sugar
1 tbsp bicarbonate of soda
1 tsp sea salt
1 vanilla pod, split lengthways and seeds
scraped out
250ml apple sauce or pure (see above)
62 |
060-3_VL75[Apples]NT2SJSM.indd 62
4 large or 5 medium free-range eggs
375ml liquid coconut oil (about 300g solid),
macadamia nut oil or cooking oil of your
choice
300g very finely shredded green (sweet)
cabbage, chopped up a few times
2 large cooking apples (about 450g), peeled,
cored and finely grated
70g chopped dried apple
For the icing:
200g unsalted butter, at room temperature
400g cream cheese, at room temperature
90ml maple syrup
1 Preheat the oven to 180C/fan 160C/gas 4.
Grease three 20cm cake tins and line the
bases with greaseproof paper.
2 For the cake, whisk together the flour,
almond flour, sugar, bicarbonate of soda
and salt in a bowl. In a separate bowl, whisk
together the vanilla seeds, apple sauce, eggs
and oil.
3 Pour the wet ingredients into the dry and
whisk until just combined. Stir in the cabbage,
grated apple and dried apple. Pour the
photographY: Nassima Rothacker
mixture into the prepared tins and bake for
45 minutes or until springy to the touch and
the cake pulls away from the sides of the tin.
4 Leave to cool in the tins for about
10 minutes, before turning out and cooling
completely on a wire rack.
5 For the icing, cream the butter with an
electric whisk until light and fluffy. Add the
cream cheese and beat until smooth and
well combined, then stir in the maple syrup.
Chill in the fridge to set slightly before using
to sandwich the cake layers and spread over
the finished cake.
n Per serving 952 cals, fat 70.3g, sat fat 49.2g,
carbs 69.2g, sugars 44g, protein 11.6g, salt
1.1g, fibre 6.4g
Recipe adapted from
Good Better Green by Zita
Steyn (Quadrille, 18.99).
Photography by Nassima
Rothacker.
16/08/2016 12:18
 photographY: Alan Benson
Appleideas
Turn to
page 40 to
try apple and
pecan crumble Crab apple and port jelly
or page 20 for
apple radish Raw crab apples are small and hard and
slaw have a sour taste, but with added sugar
they make an excellent jelly which is
great to have in the pantry try it with
goats cheese on a slice of toast.

Makes about 1.5kg

1.5kg crab apples

500g sugar
juice of 1 lemon, strained
100ml tawny port

1 Wash and sterilise three 500ml jars

or similar.
2 Cut the crab apples in halves or
quarters, leaving the peel on and cores
in. Put them in a large stainless steel
saucepan and cover with water. Cook
for about 30 minutes, until the fruit turns
to a pulp.
3 Pour this mixture into a jelly bag, or a
colander lined with two layers of muslin,
and allow to drain until all the juice
has been extracted. Leave it overnight
if you can. Dont be tempted to squeeze
the pulp through, or your jelly will
become cloudy.
4 Measure the juice into a preserving
pan: you should have 1litre. Warm the
sugar in a low oven. Add the lemon
juice to the pan and bring to boil, then
add the warm sugar. Reduce the heat
and continue stirring until the sugar has
dissolved. Increase the heat so that it
starts to boil rapidly and leave to simmer
for 810 minutes. Add the port and
stir thoroughly.
5 Check the set (see cooks tip,
below) and pour into the sterilised jars
immediately. Store in the pantry for up
to a year, and in the fridge once opened.
COOKS TIP To check the set, put a
saucer in the freezer. Remove the jelly
from the heat so it doesnt overcook,
then dribble a little on to the cold
saucer. Leave it for 30 seconds and if
your finger running across the drop of
jam causes it to wrinkle, then the setting
point has been reached.

Recipe adapted
from Not Just Jam
by Matthew Evans
(Murdoch Books,
14.99). Photography
by Alan Benson.

060-3_VL75[Apples]NT2SJSM.indd 63 16/08/2016 12:18

 Vegetarian_Living_0316.ai 1 17/3/16 5:55 PM

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VL70_037.indd 37 23/03/2016 15:33:17

 Photograph: Laura Edwards
Lazy
dumplings
with sugary
brown butter

page 72

cooking
for a crowd
Feed your friends with Indy Powers wholesome easygoing dishes, or
sweet and tempting Polish brunch ideas from Zuza Zak.

065_VL75[CookCrowd_Intro]NTSJSM.indd 1 15/08/2016 08:23

 One of Irelands most popular health food bloggers,
Indy Power believes that what we eat can transform
how we look and feel. Here she shares relaxed dishes
for a casual gathering of friends or family.

Indys Irish kitchen

photographY: Martin Poole

Kale minestrone
Minestrone is somehow both light and
really hearty. This recipe uses quinoa
instead of pasta, which absorbs all
of the flavours as it cooks, and Ive
added curly kale, which is just divine
after bubbling away in the yummy
tomato broth. A little hint of balsamic
vinegar makes this minestrone extra
special. The key to this recipe is not to
rush it letting it simmer for an hour
or more makes such a difference
and is well worth the wait. The longer
the better.

Serves 6 | Prep 10 mins

Cook 1 hr 7 mins

2 tbsp olive oil

2 cloves garlic, minced
1 white onion, diced
3 celery stalks, chopped
1 carrot, chopped
750ml vegetable stock
2 x 400g cans chopped tomatoes
100g curly kale, stalks removed and
Kale minestrone
roughly chopped

66 |

066-8_VL75[GreenSpoon]NTSJSM.indd 66 18/08/2016 09:57

 Blogfocus
1 courgette, chopped
400g can cannellini beans, drained
85g quinoa
handful of fresh basil, chopped
2 tbsp balsamic vinegar
coarse salt and pepper

1 Heat a large pan on a medium heat

and add in the olive oil. Add the garlic
to the oil, letting it cook for about
2 minutes.
2 Add the onion, celery and carrot to
the pan and cook for about 5 minutes,
stirring regularly.
3 Add in the stock and tinned
tomatoes and stir. Add the kale and
courgette to the pan and turn the
heat down to low, letting it simmer for
about 30 minutes.
4 After 30 minutes, add the beans,
quinoa, chopped basil and balsamic
vinegar to the pan and let it simmer
for another 30 minutes. Serve with a
sprinkling of salt and pepper.
n Per serving 167 cals, fat 5.7g, sat fat
5.7g, carbs 23.2g, sugars 9.8g, protein
8.1g, salt 2.9g, fibre 7.8g

Vegan chilli
Talk about comfort food. This vegan
chilli warms the soul its made for
curling up by the fire with a bowl
in your lap. This is the ultimate
hearty winter dinner, full of yummy
chickpeas, kidney beans and sweet
Vegan
potato. Perfect for coming home to chilli
after a wintry walk.

Serves 4 | Prep 10 mins | Cook 55 mins

2 sweet potatoes
2 tbsp olive oil
1 tsp ground cumin
1 tsp ground cinnamon
1 tsp cayenne pepper
1 onion, diced
2 red or yellow peppers, deseeded with a little olive oil and a sprinkle of 4 When the sweet potatoes are ready,
and chopped salt and pepper, before popping in the add them to the pot and give it a stir.
red chilli, deseeded and chopped oven for about 30 minutes. Let the chilli cook for at least another
400g can chickpeas, drained 2 While theyre cooking, add the olive 5 minutes after adding the sweet
400g can kidney or butter beans, oil to a large pan on a medium heat, potatoes. The longer the flavours can
drained followed by the spices. Let them toast infuse, the better. Serve topped with
2 x 400g cans tomatoes and sizzle a bit and then add the fresh coriander and Greek yogurt,
large handful of fresh coriander onion, peppers and chilli to the pan. if desired.
coarse salt and pepper Cook for 510 minutes until the onion n Per serving 422 cals, fat 11.9g, sat

Greek yogurt (optional)
1 Preheat the oven to 200C/fan 180C/
gas 6. Peel and chop the sweet
potatoes into small cubes. Add them
to a roasting tray and drizzle them
and peppers have softened.
3 Add in the chickpeas and kidney or
butter beans and toss well, then add
in the tinned tomatoes, stirring well.
Let the chilli simmer and reduce for
about 30 minutes.
fat 3.3g, carbs 64.5g, sugars 22.8g,
protein 16g, salt 1.2g, fibre 18.4g
Serve without the optional Greek yogurt,
or choose a plain soya yogurt, such as
Alpro, instead.

www.vegetarianliving.co.uk | 67
 Blogfocus
Lemon and poppy seed
drizzle loaf My cooking isnt about giving up things,
This loaf is virtuously light, gorgeously zesty
and sports the most delicious drizzle of
least of all taste. Its about embracing
frosting whats not to love? Heaven with a
cup of tea.
natural, nutritious and nourishing foods
Serves 8 | Prep 30 mins | Cook 40 mins

80ml melted coconut oil, plus extra

for greasing
180ml honey
Lemon and
150ml almond milk poppy seed
drizzle loaf
zest of 2 lemons
2 tbsp poppy seeds
300g ground almonds
2 tsp baking powder
tsp coarse salt
2 free-range egg whites

For the drizzle:

400ml can coconut milk, refrigerated
overnight
2 tbsp honey
juice of 2 lemons

To serve:
lemon peel

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

In a large bowl, combine the melted coconut
oil, honey, almond milk, lemon zest and
poppy seeds. Keep the lemons that you
zested, you can use their juice for the drizzle.
2 In a separate bowl, combine the ground
almonds, baking powder and salt. Gradually
add the almond mixture to the wet
ingredients in three stages, mixing well after
each addition.
3 In a separate bowl, whisk the egg whites
until stiff peaks form, then gently fold the
egg whites into the batter.
4 Grease a 450g loaf tin with coconut
oil or line it with parchment paper. Pour
the mixture into the tin and bake in the oven
for 3540 minutes, until golden on top
and a knife inserted into the middle comes
out clean.
5 As soon as you put the loaf in the oven,
make the drizzle. Scoop the coconut cream
from the top of the tin of chilled coconut
milk (keep the coconut water for something
else). Add it to a large bowl and mix in the
honey and lemon juice. You should have a
tart, runny mixture. Pop it in the fridge to
thicken just a little while the loaf cooks.
6 Take out the loaf and leave it to cool. When
the loaf is completely cool, take the drizzle The Little Green Spoon
out of the fridge, give it a stir and then spoon Recipes adapted Follow Indys blog at www.thelittlegreenspoon.com,
it on to the loaf, letting it drip down the from The where she focuses on natural, nutritious ingredients,
Little Green
sides. Top with strips of lemon peel. Spoon by Indy often creating healthier versions of old favourites.
n Per serving 531 cals, fat 40.5g, sat fat 17.2g, Power (Ebury Her recipes are free of gluten and refined sugar, with
Press, 18.99).
carbs 31.6g, sugars 29.9g, protein 10.5g, salt Photography by many paleo, dairy-free and vegan options.
0.5g, fibre 0.6g Martin Poole.

68 |

066-8_VL75[GreenSpoon]NTSJSM.indd 68 17/08/2016 11:52

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069_VL75[backIssues]NTSJSM.indd 1 15/08/2016 08:23

 photographY: Laura Edwards
Fluffy
omelette
with stewed
berries

Got friends over for a lazy morning together? Why not take
inspiration from Zuza Zaks approach to Polish cooking and
serve something a little different from fluffy omelettes with
berry compote to juicy plum dumplings.

70 |

070-3_VL75[Polska]NTSJSM.indd 70 15/08/2016 08:24

 Weekendbreakfast
Fluffy omelette with
stewed berries
This fruity, sponge cake omelette is
not the kind of savoury omelette you
would usually find in the West and its
far tastier than your average sponge
cake. For the berries, use whichever
ones are in season or locally
available. If you have any spare egg
whites from baking, then add an
extra one (or even two) to the recipe
for even more fluffiness. For every
extra egg white add an additional half
tablespoon of flour.

Serves 2 | Prep/cook 20 mins

150g mixed berries

50g caster sugar
4 free-range eggs, separated
4 tbsp plain flour
1 tbsp unsalted butter
crme frache and honey, to serve

1 First stew the berries: put them in a

pan with the sugar and a tablespoon
of water. Cover and cook over a
low heat until they have burst and
released their juices this should take
about 10 minutes.
2 In a bowl, whisk the egg whites
until stiff peaks form, then start
adding the yolks, one by one, followed
by the flour.
3 Heat half of the butter in a small
frying pan and once its hot pour
in half of the mixture to make one
omelette. Fry over a medium heat
for about 23 minutes on each side.
Some people grill the other side, but
Nalesniki with sweet
if the omelettes are quite small then cinnamon cheese

you shouldnt have a problem flipping

them over; just shake the pan a few
times and make sure that the omelette
is moving before quickly flipping to
soft-side down.
4 Top with the stewed berries, a
dollop of crme frache and a drizzle
of honey.
n Per serving 659 cals, fat 27.1g, sat
fat 13.7g, carbs 84.3g, sugars 38.4g,
protein 20.7g, salt 0.5g, fibre 5.2g
Nalesniki with sweet
cinnamon cheese
Once youve tried these refried
pancakes stuffed full of sweet, white
cheese, youll never look back. It is
best to use the Polish cheese twarg
(available from any good Polish shop),
but you can also use ricotta or another
fresh white cheese instead. If you have
any of this cheese left over at the end,
you can serve it as a cold snack, with
jam or honey, either on its own or on
some crusty, freshly buttered bread.
Serves 4 | Prep 10 mins | Cook 15 mins
For the pancakes:
250g plain flour
1 free-range egg
300ml milk
pinch of salt
1 tsp vanilla extract (optional)
100g unsalted butter
For the filling:
300g twarg (or ricotta)
2 tbsp Greek yogurt
1 tbsp caster sugar
1 tsp ground cinnamon
1 free-range egg yolk
1 tbsp raisins
single cream, to serve
1 Make the pancake batter: tip the
flour into a bowl, add the egg and
whisk in the milk until you have
a smooth batter which has the
consistency of double cream. Add a
pinch of salt and the vanilla extract
(if using) and whisk again.
2 Melt a little of the butter in a small
frying pan. Cook the pancakes one at a
time, ensuring they are reasonably thin,
asyou will be wrapping them around
a filling. Add 4 tablespoons of batter
and swirl to coat the base of the pan.
Cook for a couple of minutes, then flip
over and cook the other side. Repeat
with the remaining batter, adding more
butter to the pan, as needed, until you
have made 8 pancakes.

www.vegetarianliving.co.uk | 71

070-3_VL75[Polska]NTSJSM.indd 71 15/08/2016 08:24

 Weekendbreakfast
3 Use a fork to mash the twarg with the
yogurt, sugar and cinnamon. Add the egg
yolk and continue mashing. Finally, stir in
the raisins.
4 Put a couple of heaped teaspoons of filling
in a thick line on one-third of a pancake and
roll it up like a burrito: fold the two ends in
first, then roll around the filling quite tightly
to makea roll thats 58cm wide and 1215cm
long. Repeat with the remaining pancakes
and filling.
5 Heat the remaining butter in a frying pan
over a medium heat and fry each pancake
until crispy on each side. Serve immediately
with a drizzle of single cream.
n Per serving 701 cals, fat 40.4g, sat fat 24.6g,
carbs 65.4g, sugars 17.5g, protein 20.2g, salt
1g, fibre 3.1g

Lazy dumplings with sugary

brown butter
Lazy dumplings have a dreamy melt-in-
your-mouth texture and an indisputably
lovely delicate, sweet flavour. This would
normally be made with twarg, a fresh curd
cheese that you find everywhere in Poland,
but I have replaced it with ricotta as I prefer
the milder flavour and creamier texture.

Serves 4 | Prep 25 mins | Cook 15 mins

3 free-range eggs, separated

80g salted butter, softened
500g ricotta
150g plain flour
pinch of salt
2 tsp soft brown sugar
50g dried breadcrumbs
large pinch of ground cinnamon, plus extra
to garnish
soured cream, to serve

1 Blend the egg yolks with half of the butter

until smooth (this may take a little time). Add
the ricotta and blend again until completely
combined. Beat the egg whites until they Lazy dumplings with
form soft peaks and slowly add these to the sugary brown butter

mixture. Sift in the flour and mix gently to

combine. Blend it all together with a pinch
of salt.
2 Bring a large pan of lightly salted water to
the boil while you shape the dumplings.
3 Dust a clean work surface with flour and
tip the mixture on toit. Start to knead the
mixture into a ball, adding more flour ifit
feels too sticky. After 5 minutes, separate the
mixture into2 or 3 pieces and roll them into
long cylinders. Be gentle, as this dough is
soft and fragile. Once youve rolled them out,
form them into three flattish snake-shapes,
making sure theyre covered in flour. Be
careful with the flour, as you dont want the
dumplings to become too dense, but if the
mixture is so sticky it is unmanageable then
there is not enough flour, so add it in bit by
bit, until its just workable for you.
4 Chop the snakes into even, diagonal, bite-
sized pieces and drop into the boiling water,
in batches. Once they float to the top, give
them 23 minutes more. Remove with a
slotted spoon, and transfer them to a plate
while you cook the rest.
5 Make the sauce: melt the remaining butter
in a pan. Whenit is bubbling add the sugar
and stir together for a couple of minutes.
Add the breadcrumbs and fry until golden,
then add the cinnamon.
6 Add the dumplings to the pan and coat
in the delicious mixture. Serve with a dollop
of soured cream and an extra sprinkling
of cinnamon.
n Per serving 597 cals, fat 37.8g, sat fat 22.7g,
carbs 42.5g, sugars 7.7g, protein 22.7g, salt
1.8g, fibre 2.3g

72 |

070-3_VL75[Polska]NTSJSM.indd 72 15/08/2016 08:24

 Autumnal potato knedle
with juicy plum filling
Plums immediately come to my mind when
I think of early autumn and these dumplings
hold a special place in both my heart and
stomach. This sugary, soft dumpling releases
its glorious, sweet-yet-tangy, fragrant
juiciness once pierced with a knife. As soon
as you smell the sweetness of the cooked
plum and see the juices escaping out on
to the plate its very hard to wait before Autumnal
potato
eating them, but wait you must just for knedle with
juicy plum
a moment before you bite into this small filling
piece of heaven, as it will be too hot for
immediate consumption.

Serves 4 | Prep 35 mins | Cook 25 mins

300g plums, pitted

100g brown sugar, plus extra to serve
350g potatoes, cooked and mashed
125g plain flour
1 small free-range egg
pinch of salt
50g salted butter
125g dried breadcrumbs

1 First place the plums in a bowl with half the

brown sugar and toss to coat.
2 Combine the mashed potatoes with the
flour, egg and salt in a bowl and knead it
with your hands until you create a doughy
consistency. Turn out on to a floured surface
and roll into a baguette shape. Cut the
baguette shape into even slices, and make a
little dent in each one. Place a sugary plum in
each one, fold the dough over and pinch all
the way round to seal them.
3 Bring a pan of lightly salted water to the
boil and place all the dumplings in it. When
the dumplings float to the top, cook for a
further 45 minutes.
4 While the dumplings are cooking, melt
three-quarters of the butter in a frying pan
and fry the breadcrumbs for a few minutes
until golden brown. Drain the dumplings
well, then transfer them to the pan of
breadcrumbs and fry for a minute or two,
until they are coated with the breadcrumbs.
5 Melt the remaining butter in a separate
frying pan and add any leftover plums.
Cook for a minute or two, until they release
their juices. Serve the dumplings with the
plum sauce on the side, sprinkled with
Recipes adapted
brown sugar. from Polska: New
n Per serving 510 cals, fat 12.7g, sat fat 7.1g, Polish Cooking by
Zuza Zak (Quadrille,
carbs 91.1g, sugars 37.4g, protein 9.6g, salt 25). Photography
0.9g, fibre 5.5g by Laura Edwards.

www.vegetarianliving.co.uk | 73

070-3_VL75[Polska]NTSJSM.indd 73 15/08/2016 08:24

 When it comes to chillies, some
may like it hot, but Sarah Beattie
shows they have a subtle and
interesting mild side too.
A walk on the mild side
You could be forgiven for thinking that
the be-all and end-all of chillies is their
heat. Everything you read seems to point
that way. Its a shame, so now its time
to slide down the Scoville scale (which
measures the fieriness) and explore their
milder side. Without worrying whether you
can cope with the heat, you can appreciate
the other flavours and fruitiness they have
to offer.
Its unsurprising that the French, whose
dislike of spiciness is renowned, have quite
a few mild chillies. In the Basque country
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
74 |
074-5_VL75[SB_Chillies]NTSJSM.indd 1
where France and Spain blend, youll find
the piment dEspelette. Eaten fresh green
or red it is grilled or fried and often served
with egg dishes. Its wonderfully mellow and
fruity, especially when red, and now has DOC
status, protecting it from pretenders. From
late summer you can buy strings of dried
red Espelettes, jars of crumbled flakes and
bags of powdered ground pepper to flavour
soups, stews and rice dishes through the
winter months.
Slightly further north into Les Landes, long,
thin chillies which curl into fantastic shapes
are grown. Thrown on to the barbecue,
roasted or fried, whole or in pieces, these
chillies have a sweetness, a tender skin and a
distinct pepperiness without being hot. They
are perfect in a piperade or in migas, a dish
using stale chunks of bread and tomatoes
(youll find a recipe on the Vegetarian Living
website). Youll also find these chillies grown
in Morocco and Tunisia, along with Anaheim,
a smooth bullet-shaped chilli. The Anaheim
is named after a town in California where its
blackened and peeled before stuffing, put
into salsa verde or added to salads.
Further south in Mexico, despite having
some of the hottest chillies on earth, milder
chillies like poblano are also appreciated.
When allowed to go red and then dried,
poblanos are known as anchos. Ancho is
Spanish for wide, as the chilli is fat. If you
find them whole, they almost look heart-
shaped. Mostly though, theyre ground. They
give you deep spiciness without heat. In my
mole recipe, opposite, their dark notes are
brought out. Poblanos are used for patriotic
red, white and green dishes chiles en
nogado and chiles rellenos (stuffed and then
fried). Theyre quite similar to Spanish Padrn
chillies so beloved of tapas bars, where
theyre simply fried or grilled whole and
served with a sprinkle of crushed salt. Most
are very mild but, just occasionally, you can
find a hot one. In Japan theres a similar chilli
called a shishito. Its served the same way
but with some soy sauce or it can be fried
in tempura batter. Spain also produces ora
chillies, mostly around Valencia. Dried and
sold as flakes, they have a deep earthy chilli
flavour with no heat. I use them in cornbread,
on salads, in quiches and in batters.
This months recipes are somewhat of a
Spanish/Mexican fusion. The mole pepitas
is wonderfully savoury and has an intriguing
flavour thats quite addictive. I like it cold too.
The crisp-coated Padrn chillies can be filled
with leftover paella rice or risotto, or you can
make a soft paste with ground almonds, or
cheese or breadcrumbs. In Mexico the batter
is made with egg white, but I have used a
beer batter so it can be enjoyed by vegans
too (just make sure you check your beer for
vegan-friendly ingredients!).
16/08/2016 12:08
 Gettogether

photograph: Sarah Beattie 2016

Mole pepitas on griddled
or roasted vegetables
Serves 6 | Prep 10 mins | Cook 25 mins

1kg vegetables of your choice to griddle or

roast, cut into chunks or strips
60g pumpkin seeds
2 tbsp oil
1 small onion, chopped
2 cloves garlic, chopped
1 tbsp ancho chilli powder
1 tbsp peanut butter
2 tbsp breadcrumbs
sea salt and ground black pepper
pinch of ground allspice
pinch of ground cloves
1 tsp cinnamon
1 tsp muscovado sugar
pinch of dried oregano
750ml vegetable stock
1 tbsp butter or coconut oil

1 Prepare all the vegetables and then put

them on the griddle or roast in a hot oven
with very little oil. Keep warm.
2 Toast the pumpkin seeds in a small pan
over a low heat. Shake the pan often so that
they dont catch and burn. They will start to
smell delicious. Take off the heat and allow
to cool.
3 Heat the oil and fry the onion and garlic
until softened and browned. Add the ancho
and cook a minute more, stirring frequently.
4 Whizz the pumpkin seeds in a blender
until finely ground, then add the fried onion,
peanut butter, breadcrumbs, a pinch of salt
and a good grinding of black pepper, all the
spices, the sugar and oregano. Add 150ml of
the stock and blend to a smooth paste.
5 Heat the butter or coconut oil in a pan,
then scrape in the paste. Cook over a
moderate heat, stirring constantly for
34 minutes, as the paste darkens. Stir in
the rest of the stock, blending well. Simmer
for 10 minutes, stirring occasionally. Spoon
over the vegetables and serve.
COOKS TIP I used fennel, pepper, courgettes
and onions, but aubergine, squash,
mushroom, sweet potato, corn, cauliflower
and broccoli are all good in this recipe too.
n Per serving 200 cals, fat 14.4g, sat fat 3.6g,
carbs 13.9g, sugars 8.7g, protein 6.9g, salt
3.2g, fibre 6.7g
Beer-battered stuffed 3 Put the whole Padrn chillies (dont remove
Padrn chillies the stalks) on a griddle or in a frying pan and
cook, shaking the pan from time to time, until
Serves 6 | Prep 20 mins | Cook 10 mins the skins start to blister. Allow to cool.
4 Mix together the rice, onion, parsley, the
2 tbsp rice (preferably Spanish)
zest and 1 teaspoon of juice from the lemon,
1 tbsp olive oil
and the ora flakes. Season with salt and
1 small onion, chopped
pepper. Slit each chilli from stalk to tip and fill
200g Padrn chillies
with the rice mixture.
1 tbsp chopped parsley
5 Mix the flour, a good pinch of salt and the
1 lemon
beer together to make a batter.
2 tsp ora chilli flakes
6 Heat the oil for deep frying. Dip the filled
sea salt and ground black pepper
chillies, one by one, into the batter, holding
75g plain flour
them by the stalk, then lower them into the
100ml beer
hot oil, a few at a time. Fry until crisp and
oil, for deep frying
browned. Drain on kitchen towel and
1 Cook the rice according to packet serve immediately.
instructions, until just softened. Drain. n Per serving 248 cals, fat 17.4g, sat fat 1.4g,

Opt for the coconut oil not the butter, in the last 2 While the rice is cooking, heat the oil and carbs 20.2g, sugars 2.5g, protein 2.6g, salt
stage of cooking. fry the onion slowly until golden. 1.1g, fibre 2.2g

www.vegetarianliving.co.uk | 75

074-5_VL75[SB_Chillies]NTSJSM.indd 2 16/08/2016 12:08

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VL75_076.indd 76 18/08/2016 15:29:27

 Something for
everyone
Introduce your children to new tastes and flavours with baby food
and family fare inspired by global dishes.

Black bean
and squash
quesadillas

page 82
Photograph: Chava Eichner

077_VL75[Family_Intro]NTSJSM.indd 1 17/08/2016 18:01

 Butternut
chickpea curry

Easy Indian cooking

for little ones
When Jainab Jagot Ahmed was weaning her first child she wanted to make nutrient-rich,
homemade baby food, so she created her own award-winning cookbook of Asian-inspired
recipes for babies many of which can be adapted for the whole family.

078-80_VL75[EasyIndianSFood]NTSJSM.indd 78 15/08/2016 08:25


Butternut chickpea curry
Chickpeas, members of the protein-rich
food group, are an excellent source of fibre,
folic acid and manganese. Combined with
the health benefits of the butternut squash
(beta-carotene), this is a sweet, tangy
curry the whole family will reap the health
rewards from!
Serves 4 | Prep 20 mins | Cook 30 mins
50ml olive oil
1 onion, peeled and chopped
2 tsp minced garlic
1 tsp ground cumin Family
friendly
tsp ground turmeric
1 tsp ground paprika
1 tbsp tomato pure
tsp ground black pepper
400g can chopped tomatoes
1 butternut squash, peeled, deseeded
and cubed
250ml water
400g can chickpeas, drained and washed
salt, to taste (optional)
ground cayenne pepper, to taste (optional)
fresh coriander, washed and chopped,
for garnish
1 Heat the oil in a large pan, add the onion
and stir-fry on medium-low heat until soft
and golden. Add the garlic and stir-fry for
30 seconds to 1 minute, then add the cumin,
turmeric, paprika, tomato pure and black
pepper and stir-fry for another minute to
lightly cook the spices.
2 Add the tomatoes and squash and pour
in the water. Bring to the boil and simmer
(covered) on a medium-low heat for about
15 minutes.
3 Add the chickpeas, stir and simmer for a
further 5 minutes until the squash is tender.
Once cooked, remove a serving for your little
one and set aside.
078-80_VL75[EasyIndianSFood]NTSJSM.indd 79
Rainbow
veggie pie
4 Add salt and cayenne pepper (if using)
to the main pot and stir. Return to the heat
for a further 12 minutes. Garnish the main
servings (and your little ones) with fresh
coriander and serve with couscous or rice.
COOKS TIP Tinned chickpeas are already
cooked, so there is no need to overcook
them in the pot. Simply allow them to warm
up and absorb the delicious flavours.
n Per serving 276 cals, fat 13.6g, sat fat 1.8g,
carbs 30.7g, sugars 13.8g, protein 8.4g, salt
1.5g, fibre 9.3g
Rainbow veggie pie
This scrumptious pie epitomises the concept
of feeding your little one a rainbow.
Packed with red, green, orange and white
vegetables, this pie is loaded with a range of
vitamins and minerals perfectly balanced for
your baby (7 months and up). It also includes
starchy foods and dairy, utilising almost
every food group.
Serves 6 | Prep 5 mins | Cook 30 mins
1 tbsp olive oil
1 small onion, peeled and chopped
tsp minced garlic
1 tomato, washed, deseeded and chopped
pinch of ground cumin
pinch of ground coriander
1 carrot, washed, peeled and chopped
Babyspice
photographY: Zainab Jagot Ahmed
1 small sweet potato, Baby
washed, peeled and cubed
1 medium white potato, only
washed, peeled and cubed
400ml water
80g broccoli florets, washed and chopped
(no stems)
60g frozen peas, washed
40g medium vegetarian Cheddar cheese,
grated
12 tbsp whole milk (optional)
1 Heat the oil in a large pan, add the onion
and stir-fry on medium-low heat for
34 minutes until soft and lightly golden.
Turn to low heat and add the garlic, tomato,
cumin and coriander and stir-fry for 2 minutes.
2 Add the carrot, sweet potato and white
potato, pour in the water and stir. Bring to
the boil and simmer (covered) on medium-
low heat for 15 minutes.
3 Add the broccoli and peas and continue to
simmer for a further 57 minutes, or until all
of the vegetables are tender.
4 Sprinkle the cheese over the cooked
vegetables in the pan, fold in until
melted and mash to achieve a soft lumpy
consistency. Add some milk or cooled boiled
water to make it smoother, if necessary.
Serve to baby warm.
n Per serving 129 cals, fat 4.8g, sat fat 1.9g,
carbs 17.5g, sugars 5.3g, protein 4.4g, salt
0.2g, fibre 3.8g
www.vegetarianliving.co.uk | 79
15/08/2016 08:25
 Babyspice

Matter
paneer

Wanting my daughter Aaliyah to be in touch with her roots, I

searched for Indian-influenced baby food recipes online and for any
cookery books, but surprisingly I didnt find much. So I decided to
create my own healthy adaptations of traditional Indian recipes
Matter paneer 1 tbsp tomato pure then stir and simmer for 23 minutes until the
A South Asian vegetarian classic, comprising 225g frozen peas, washed peas are tender, stirring occasionally.
matter (peas) and paneer a commonly salt, to taste (optional) 4 Remove a serving for your little one and
used unsalted full-fat Indian cottage red chilli powder, to taste (optional) set aside. Then add salt and red chilli powder
cheese. Once only found in specialist Indian (if using) to the main pan and stir. Return to
grocers, it is now readily available at most 1 Drizzle 12 tablespoons of olive oil into a the heat for a further 12 minutes to lightly
supermarkets. Paneer is protein-rich and large, non-stick frying pan and lightly fry the cook the chilli. Serve with roti.
an excellent source of calcium, essential for paneer on medium-low heat until the cubes n Per serving 341 cals, fat 25.8g, sat fat 10.4g,
building strong teeth and bones. turn golden. Remove from the pan, place on carbs 9.2g, sugars 6.1g, protein 18.5g, salt
kitchen paper and set aside. 1.1g, fibre 4.3g
Serves 4 | Prep 5 mins | Cook 15 mins
2 Using the same frying pan, add the 50ml of
50ml olive oil oil, the cumin seeds and garlic to the pan and

225g paneer, cubed
1 tsp cumin seeds
1 tsp minced garlic
3 tomatoes, washed,
deseeded and chopped
tsp ground turmeric
100ml water
Family
stir-fry on medium-low heat. When the seeds
begin to splutter, add the tomatoes and stir-
friendly fry for 23 minutes. Then add the turmeric,
water and tomato pure and allow the sauce
Recipes adapted from Easy
Indian Super Meals for Babies,
to simmer on medium heat for a few minutes Toddlers and the Family by
Zainab Jagot Ahmed (Ebury,
until it thickens. 14.99). Photography by
3 Once cooked, add the paneer and peas, Zainab Jagot Ahmed.

80 |

078-80_VL75[EasyIndianSFood]NTSJSM.indd 80 15/08/2016 08:25

 Discover
Create
Enjoy

At AMIRA we're here to help you discover, create and enjoy delicious home-cooked
food. Whether it's brilliant biryani or the best jambalaya in the world, AMIRA Superior
Aromatic's delicate and fluffy rice, with grains longer than traditional basmati, makes
it a meal to remember.
Look out for AMIRA Superior Aromatic at Morrisons, Tesco, Waitrose and all good
independent stores. For amazing recipe ideas, visit www.amirafoods.co.uk

Amira Foods UK @AmiraFoodsUK

VL66_100.indd 100 26/11/2015 16:46:37

50293_Vegetarian Living_275x220_AW.indd 1 16/10/2015 15:59
 The range of unusual ingredients in our supermarkets makes it easy for even
the ordinary cook to experiment and discover dishes from around the world.
Are you a loyal customer? Or do you flit happily
between discounters, the big four supermarkets
and independent stores? In our quest for
convenience, theres no doubt that our shopping
habits have changed dramatically in the last 50
years. Those out-of-town retail parks are buzzing
with hectic activity on a Saturday morning,
shoppers piling up their cars with groceries, toys
and white goods. After all, as customers its great to
get all our shopping in one place and supermarkets
have certainly picked up on this demand for
convenience. Click and collect and home delivery
have proved to be a lifesaver for many busy families.
(Thank goodness for those last-minute order
updates at 23.45pm when Ive changed my mind!)
Supermarkets have also really improved their
veggie offerings and cater well for meat-free eating.
Black bean
However, I wonder if vegans and vegetarians still and squash
shop in a more old school way? After all, we rarely quesadillas

manage to get everything in just one place. So

well often choose to squeeze in an extra trip to
our trusted health food shop or get clicking at that
specialist online retailer. From nutritional yeast to
flavoured tofu and dairy-free truffles, these kinds
of vegan essentials are still hard to find in
mainstream supermarkets.
However, when it comes to unusual ingredients
from around the world, its a delightfully different
story. Im always pleasantly surprised to see such
variety and choice in my local big store. Over the
last few decades there has certainly been a real
shift in the British kitchen towards embracing world
foods and foreign cuisines. Whether your taste
buds are tingling for Indonesian nasi goreng paste,
Jamaican ackee or Thai lime leaves its all there!
These supermarket shelves of foreign delights
are such fun to explore, particularly if you, like me,
dont have easy access to the authentic world food
shops of a big city. In the years BC (before children),
my partner and I used to travel globally much more
and Ive never lost the love for experimenting with
ingredients and flavours from other countries.
So this month Im inviting you to join me for a bit
of culinary travel, while we settle back to school
routines and autumn days. You can start your
journey with Mexican quesadillas one day, continue
along with the Indian spiced strudel and finish in
Germany for delectable hazelnut biscuits.
Black bean and squash
quesadillas
The chipotle paste in this recipe is from
the Tesco Ingredients range with added
smoked paprika. It works really well in
this dish and has a nice, spicy kick to it.
If you are using a different paste you
could always add some extra smoked
paprika to taste.
Makes 8 | Prep 10 mins | Cook 25 mins
olive oil, for frying
1 onion, chopped
400g butternut squash, peeled,
deseeded and cubed
5 tbsp water
vegetable stock cube
2 spring onions, finely sliced
x 400g can black beans (or black-
eyed beans)
75g dairy-free cheese
1 tbsp chipotle chilli paste
handful of coriander, chopped
4 tortilla wraps
1 Heat a little oil and saut the onion
until softened. Add the squash pieces
and cook for a few minutes (the smaller
you cut them the quicker they will
cook), then add the water and stock
cube and stir well.
2 Cover the pan and simmer for
810 minutes, until the squash is soft.
Use a potato masher to mash the squash.
3 Add the spring onions, black
beans and dairy-free cheese. When
everything is well combined, stir in
the chipotle paste. Start with half a
tablespoon and add more, depending
on how spicy you like the filling. Stir
through the chopped coriander.
4 Spread a quarter of the filling on
half of your first tortilla wrap. Fold the
other side over to create a half-moon
shape. Cut it in half with a sharp
knife, and continue with the remaining
filling and wraps.
5 Use some cooking spray or brush a
little olive oil over the quesadillas. Place
them under a hot grill until the tops begin
to turn brown. Watch really carefully at
this stage so they dont burn. Serve with
avocado, spicy vegan mayonnaise, lime
wedges and slices of tomato.
n Per quesadilla 159 cals, fat 7.8g, sat
fat 3g, carbs 17.7g, sugars 3.7g, protein
6.2g, salt 0.8g, fibre 4.5g

82 |

082-3_VL75[ChavaDPS]NTSJSM.indd 1 18/08/2016 15:00


Spiced Indian
vegetable
strudel
Spiced Indian vegetable
strudel
I like to make the filling for this strudel ahead
of time it can even be frozen. When it
comes to assembling, its just a quick roll out
of the pastry, scooping the filling on top and
folding it all together in a nice strudel shape.
I used Pataks Rogan Josh Curry Paste, which
is more concentrated than their curry sauce.
Again, if you use something different like a
super-hot vindaloo paste, be sure to adjust
the quantities.
Serves 6 | Prep 25 mins | Cook 35 mins
For the strudel:
olive oil, for frying
1 onion, finely chopped
3 carrots (175g), grated or julienned
tsp whole cumin seeds (optional)
1 fat clove garlic, crushed
400g can chickpeas
2 tbsp Indian curry paste (see above)
200g fresh spinach leaves, finely chopped
sea salt
500g block chilled shortcrust pastry
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
082-3_VL75[ChavaDPS]NTSJSM.indd 2
Hazelnut
biscuits
For the raita:
cucumber, peeled
125g plain dairy-free yogurt
2 tbsp chopped mint
sea salt and black pepper
pinch of sugar
1 Preheat the oven to 190C/fan 170C/gas 5.
Heat the oil and saut the onion until
softened. Add the carrots to the pan, then
stir in the cumin seeds, crushed garlic and a
little splash of water. Simmer with a closed lid
for a few minutes until tender. Use a potato
masher to roughly crush the carrots; they
dont need to be smooth.
2 Stir in the chickpeas, curry paste and finely
chopped spinach. Continue to stir until the
spinach has wilted. Add salt to taste and
set aside to cool (if the filling is too warm it
makes it very difficult to handle the pastry).
3 Roll out the pastry until you have a large
rectangle (about 25cm x 35cm). Any leftover
pastry can be frozen or kept in the fridge for
a couple of days. Put the pastry on a piece of
baking paper as this will help with making the
strudel and transferring it to a baking tray.
4 Place the filling in the middle, leaving a
generous gap at either end to allow you to
pinch the ends shut. Fold half the pastry up
over the filling, then roll it over so the strudel
lies with the seam-side down. Bake in the
oven for 35 minutes.
5 To make the raita, grate the cucumber
coarsely. With clean hands, squeeze out as
much of the cucumber water as possible.
Combine the cucumber, yogurt and mint.
Season with salt, pepper and a pinch of
sugar, to taste.
6 Serve slices of the strudel with the raita
and a tomato salad.
n Per serving 509 cals, fat 31.8g, sat fat 10.4g,
carbs 45.6g, sugars 7.5g, protein 10.8g, salt
2.3g, fibre 8.3g
Familyfare
Hazelnut biscuits
Every German family has a stack of favourite
biscuit recipes. The hazelnut flavour in these
easy Haselnusspltzchen is utterly delicious.
You can buy ready-ground hazelnuts in
Sainburys, but if you cant find ground
hazelnuts or dont have a way of grinding the
whole nuts, you could try ground almonds.
Makes 18 | Prep 10 mins | Cook 10 mins
100g hazelnuts, plus an extra handful for
decoration
100g self-raising flour
100g brown sugar
75g dairy-free margarine
50g dairy-free chocolate
1 Preheat the oven to 180C/fan 160C/
gas 4 and line 2 baking trays with baking
parchment.
2 Grind the nuts finely in a food processor.
Combine the ground nuts in a bowl with the
flour, sugar and margarine until you have a
smooth dough. Add a teaspoon of dairy-free
milk if needed, to bring the dough together.
3 Chop the extra hazelnuts roughly with a
sharp knife and set aside.
4 Take a heaped teaspoon of the dough,
roll it into a ball and then flatten it on the
tray. Continue with the remaining dough,
ensuring you leave plenty of space between
the biscuits, as they will spread out. Sprinkle
the chopped nuts on the top and press them
in gently. Bake for 89 minutes, until the
biscuits begin to turn golden brown, then
cool on a wire rack.
5 Melt the chocolate in a bowl over a pan of
barely simmering water. Drizzle it over the
biscuits and serve.
n Per biscuit 117 cals, fat 7.3g, sat fat 1.4g,
carbs 11.4g, sugars 7.1g, protein 1.5g, salt 0.1g,
fibre 0.7g
www.vegetarianliving.co.uk | 83
18/08/2016 15:00
 Autumn adventures
Photograph: ben andrews
RSPB-IMAGES.com
A cunning plan
The RSPB has launched a fun new digital
tool designed to help wildlife supporters
create happy homes for the creatures that
inhabit their gardens and outdoor spaces,
with seasonal projects and family activities
to ensure that little nature lovers keep busy
all year round.
The new online personalised plan creates
a tailored list of activities based on a few
simple details, including postcode, size of
garden and available time, and will pinpoint
the struggling species in the surrounding
area, as well as covering garden favourites.
Once complete, participants can go back to
the website and tell the RSPB what they have
done, ticking off each activity and sharing
achievements on social media. Participants
will also earn digital badges for sharing
Date night
Load the fridge with these tasty morsels full
of good-for-you nuts and dates in time for
Halloweens inevitable sweet cravings!
cook
84 |
084-5_VL75[LittleLife]NT2SJ2SM.indd 1
help
updates on how they have helped nature in
their own garden.
There are varied activities, including making
an autumn butterfly banquet from old
bananas, building a multistorey bug hotel,
giving garden birds winter meals, and
establishing highways and byways in the
garden to allow creatures to move about freely.
Luke Surry, RSPB head of digital, said: This
journey is designed to inspire people to take
actions on their plan to help wildlife where
they live. By creating a personal plan we will
be taking participants on a journey, filled with
videos, nature stories, participant content
and an option to buy a home for nature, for
those who are less handy.
l To get started with your personal plan,
head to rspb.org.uk/homes.
Easy chocolate bites with
date and coconut
Makes 25 | Prep 15 mins + setting
90g coconut chunks
75g cashew nuts
165g pitted Medjool dates
1 tbsp maple syrup
50g dark chocolate, minimum 85% cocoa
2 tsp coconut oil or butter
pinch of sea salt (optional)
1 Place the coconut and cashew nuts in
a food processor and whizz until finely
chopped. Add the dates and maple syrup,
and whizz to make a coarse paste.
2 Spread the mixture out on a sheet of
baking parchment and, using a small palette
knife, shape into a 15cm square with a
thickness of about 1.5cm. Place in the fridge.
veg
LIVING
LOVES
Roll up, roll up!
Give biscuits and cookies an
easy Halloween makeover with
this mini laser-engraved rolling
pin. Adorned with ghosts and
ghouls, cute little skeletons and
bats, its made from natural
beech wood and is designed
to create incredible patterns
with one simple sweep. Its
also ideal for playdough and
pottery making.
Crafted by Polish rolling pin
specialists Rolling Woods, the
rolling pin is one of a range
available at en.dawanda.com,
with prices starting at
around 11.50.
3 Melt the chocolate and coconut oil or butter
together in a heatproof bowl set over a pan
of simmering water. Once melted, spread
over the date mixture, sprinkle with sea salt
(if using) and return to the fridge until set.
4 Cut into 25 pieces and store in an airtight
container in the fridge for up to 5 days.
COOKS TIP To cut the bites neatly, dip your
knife in hot water first, dry with a tea towel,
then slice.
n Per bite 63 cals, fat 3.5g, sat fat 1.8g,
carbs 6.9g, sugars 6.5g, protein 1g, salt 0.1g,
fibre 0.9g
Ensure your dark chocolate contains no
dairy ingredients, and opt for the coconut
oil rather than the butter.
Recipe and photography courtesy of Waitrose.
Thousands of recipes can be found at
www.waitrose.com/recipes.
16/08/2016 12:19
 Littlelife
Carve a
Halloween lantern
Carved pumpkins have come a long
way since the days of wobbly teeth and
jagged little peephole eyes. Thanks to an
abundance of free patterns and stencils
online, pumpkin carving is getting more
elaborate and extravagant every year. From
celebrity faces (pumpkin Bieber, anyone?)
to woodland themes, spooky critters,

Head to the woods

superheroes and intricate floral designs,
theres something out there to suit every

GO!
Autumn is a fantastic time to explore local taste. Dont forget to get creative with
woodland as a family, with glorious colours the leftovers too!
on display, fabulous foraging opportunities l Find ideas and over 700 free stencils at
and, of course, huge piles of lovely www.pumpkinlady.com or visit
leaves for little wellies to scuffle through! www.pumpkinpile.com for an array of
Woods and forests are full of endless pop culture designs.
opportunities for young adventurers,
whether theyre building dens, climbing
trees, making dams or learning more Five fab things to Turn to page 29 for
pumpkin-carving tips
about insects and wildlife. Head to the
Woodland Trusts website for a handy
online tool which will point you to your
do in OCTOber
nearest woodland, from forests and parks
to small wooded areas in urban locations.
l Go to www.woodlandtrust.org.uk/
visiting-woods to find your nearest Plan half term fun
woodland area and read articles on ideas From beastly bug hunting in
for woodland activities. Worcestershires Client Hills to creepy
trails around Castle Drogo in Devon,
foraged tea parties in Norfolks
Sheringham Park, wand whittling in
Cliveden, and wicked wild art workshops
in Erddig, Wrexham, National Trust
venues around the UK will be hosting an
array of autumnal adventures during the
October half term holidays.
l Visit www.nationaltrust.org.uk/
features/october-half-term-events
for events near you.
National Trust Images/John Millar

Visit a glowing garden

Enter a magical floodlit world at
Abbotsbury in Dorset, where the
Subtropical Gardens become ablaze with
National Trust Images/Chris Lacey

light every October for the venues annual

Get stamping
Enchanted Illuminations. Candles and
floodlights light up the gardens paths and
Give craft projects an autumn vibe with foliage, with a guided route to showcase
Yellow Owl Workshops sweet stamper the best sights. Halloween activities add to
sets. Available in pairs, the two rubber the fun, with scary face painting, a creepy-
stamp designs feature an autumn leaf crawly bug show and spooky characters.
and acorn (ink sold separately). Ideal for l 1326 October (Family Fright
decorating gifts and cards, as well as Nights 2729 October). Visit
making lovely leafy artwork! www.abbotsbury-tourism.co.uk
l 12.95 from www.papermash.co.uk. for tickets and more information.

www.vegetarianliving.co.uk | 85

084-5_VL75[LittleLife]NT2SJ2SM.indd 2 16/08/2016 12:21

VL75_086.indd 86 18/08/2016 15:34:57
 photograph: Yuki Sugiura

Walnut and
black bean
wraps

page 90

mindful
meals
Prepare super lunch ideas, super fast with Julie Montagus quick
and healthy soup, salad and wraps.

087_VL75[Healthy_Intro]NTSJSM.indd 1 17/08/2016 11:50

 photographY: Yuki Sugiura

Spicy carrot and

chickpea soup

Superhero
lunches
Reinvent your midday meal with nutrition expert,
yoga guru and TV star Julie Montagus super-
speedy, nutrition-packed recipe ideas.

88 |

088-90_VL75[SupFoodFast]NTSJSM.indd 88 15/08/2016 08:38

 Energyboost
Spicy carrot and
chickpea soup
This is a super-simple soup for those times
when you just cant be bothered to really
cook... but the good news is that it sure is
good for you.

Serves 2 | Prep 5 mins | Cook 15 mins

1 tbsp coconut oil

5 carrots, sliced
400ml coconut milk
200ml vegetable stock
1 tsp ground cumin
400g can chickpeas, drained and rinsed
2 tsp chilli flakes
small handful of flat-leaf parsley, chopped,
to garnish
crunchy cumin chickpeas (optional),
to garnish (see recipe, below)

1 Melt the coconut oil in a large saucepan

over a medium-high heat. Add the carrots
and cook for3 minutes. Pour in the coconut
milk and vegetable stock along with the
cumin and stir well.
2 Continue to cook for 10 minutes before
adding the drained chickpeas. Lower the
heat and stir well before mixing in the chilli
flakes. Stir for a few more minutes and then
whizz to a smooth pure in a food processor
or blender.
3 Serve in bowls, garnished with the parsley
and your crunchy cumin chickpeas.
n Per serving 630 cals, fat 46.4g, sat fat
34.9g, carbs 42.4g, sugars 17.6g, protein
14.7g, salt 1.9g, fibre 17.5g Braised cauliflower
couscous with orange tofu

Braised cauliflower couscous 1 Place the couscous in a large bowl and

Crunchy cumin chickpeas
Possibly one of my favourite on-the-go
snacks. Seriously. I am much more of a
savoury person than a sweet one and so
having a bag of these in my backpack while
cycling around London is perfect, delicious
and super-energising, which is exactly what
I need.
400g can chickpeas, drained and rinsed
1 tbsp olive oil
tsp sea salt
1 tsp ground cumin
pinch of cayenne pepper (optional)
Preheat the oven to 200C/fan 180C/gas 6
and line a baking sheet with parchment
paper. Put the chickpeas into a bowl and
coatwith the olive oil, salt and spices before
spreading them out on the baking sheet and
roasting them for 15 minutes. Either serve
immediately or leave to cool before storing
in an airtight container.
with orange tofu
I always look for ways to spice up my tofu,
and the orange in this recipe really works
well with all the ingredients.
Serves 4 | Prep 5 mins | Cook 15 mins
200g uncooked wholewheat giant
couscous
400ml boiling water or vegetable stock
2 tbsp coconut oil, plus extra if needed
1 small cauliflower, cut into small florets
(use the stalkstoo)
1 tsp sweet paprika
1 tsp ground cinnamon
250g firm tofu, drained and crumbled
zest and juice of orange
1 tbsp honey
1 tbsp nutritional yeast
small handful of mint, finely chopped
2 spring onions, sliced
good handful of flaked almonds
sea salt and freshly ground black pepper
cover with the boiling water or vegetable
stock. Cover and leave until the liquid
is absorbed.
2 Melt the coconut oil in a large frying
pan overa medium-high heat. Add the
cauliflower andcook, stirring regularly, for
10 minutes. Sprinkle the cauliflower with
the paprika and cinnamon and continue to
cook for another 2 minutes, making sure the
cauliflower is nicely coated. Remove from
the heat and add to the couscous.
3 Add the crumbled tofu to the same pan
(feel free to add a bit more coconut oil) and
cook until slightly golden, about 3 minutes.
Add the orange zest and juice, honey and
nutritional yeast and coat the tofu well. Fry
for another minute, then add to the couscous.
4 Mix the salad well and gently stir in the
mint, spring onions and flaked almonds.
Season to taste.
n Per serving 366 cals, fat 13.2g, sat fat 5.6g,
carbs 47.3g, sugars 8.9g, protein 15.6g, salt
1g, fibre 4g

www.vegetarianliving.co.uk | 89

088-90_VL75[SupFoodFast]NTSJSM.indd 89 15/08/2016 08:38

 Energyboost

Walnut and black

bean wraps
This is the meatless burrito
lunch that Ive been making for
a few years now, and its a big
hit withmy kids, too (minus the
cayenne pepper). Feel free to
add additional toppings such
as cheese or sour cream (for
vegetarians) to make it a bit
heartier, but these wraps are
simply wonderful for a very
quick lunch.

Serves 2 | Prep 10 mins

400g can black beans, drained

and rinsed
100g walnut halves
100g sundried tomatoes
tsp ground cumin
tsp paprika
tsp cayenne pepper (optional)

To serve:
2 wholemeal tortillas
head of romaine lettuce,
shredded
avocado, peeled and sliced
juice of 1 lime
sea salt and freshly ground black
pepper

1 Blitz the black beans, walnuts,

sundried tomatoes and spices
in a food processor until the
walnuts look like large crumbs.
2 Simply line the tortillas with
the walnut and black bean taco
meat, shredded lettuce and
avocado. Squeeze the lime juice
over each one and sprinkle with a
little salt and pepper.
n Per serving 683 cals, fat 45.6g,
sat fat 6.6g, carbs 47.4g, sugars Recipes adapted from
8.4g, protein 21.8g, salt 1.6g, fibre Super Foods Super Fast by
Julie Montagu (Quadrille,
18.9g 18.99). Photography by
Yuki Sugiura.

90 |

088-90_VL75[SupFoodFast]NTSJSM.indd 90 15/08/2016 08:39

 pneumonia Alzheimers meningitis kidney disease
drug testing Parkinsons disease asthma
bone disease epilepsyleukaemia cystic fibrosis
arthritis multiple sclerosis heart disease
cancer
mental health lung disease diabetes
asthma heart disease
Alzheimers cancer schizophrenia kidney disease pain AIDS

100% vegan personal Over 4 million animals are

& household care. used in research every year

All your favourite brands from one dedicated company, including;

Honesty BWC make up Daniel Field hair colours
Dolma perfumes Giovanni Weleda Jason Pacifica
Benecos Bio D Earth Friendly and lots more! We need your help to make it stop
Tel. 01629 814888 Est. www.drhadwentrust.org
1984
Online shop09/12/2013
Vefgam halfpage:Vegfam Half page 13:44 Page 1 Funding medical research
www.honestycosmetics.co.uk DR HADWEN TRUST
without animals
A registered charity in England and Wales (No. 1146896) and Scotland (No. SC045327)

Vegfam Feeds The Hungry Without Exploiting Animals by

funding sustainable, self-supporting plant food projects providing
food security for children and adults throughout the world;
alleviating hunger, malnutrition, starvation and thirst.
Long-term Projects: seeds and tools for vegetable growing,
fruit and nut tree planting, irrigation and water wells.
Also emergency relief in times of crisis and disaster.
Recent Beneficiaries: flood/earthquake survivors, HIV/AIDS
sufferers, homeless people, marginalised communities, orphanages,
refugees, schools/colleges, villagers and tribal people.
Vegfam is professionally operated by volunteers, so as much
as possible is spent on funding the projects.
PLEASE SUPPORT OUR WORK. DONATIONS AND LEGACIES
ENABLE US TO CONTINUE PROVIDING LIFE SAVING
PROJECTS TO PEOPLE WHO ARE OFTEN OUT OF REACH
OF THE MAJOR CHARITIES AND WHO ARE IN MUCH NEED.

www.vegfamcharity.org.uk
Vegfam, c/o Cwm Cottage, Cwmynys, Cilycwm,
Llandovery, Carmarthenshire, Wales, SA20 0EU.
Tel: 01550 721197 /+44 1550 721197.
RCN 232208. Established 1963.

VL75_091.indd 91 18/08/2016 15:37:21

 Holding back the years
by Sara Niven, beauty editor

Turn back the clock in more ways

than one this October, with products
to help ensure a youthful glow.

Super serum
Katherine Daniels Urban
Shield Concentrate is a
brand new hydrating serum
thats been proven to

Skin boost
increase skin hydration by

Firm results
up to 73% after 30 minutes
and also treats redness. B. Boosted Peptide Rich Elixir is
Green Peoples Age Defy+ Lip and Eye l 35 from vegan-friendly, dermatologically
Line Eraser treats lines in those areas with www.katherinedaniels approved and a great option above
scientifically proven natural ingredients, cosmetics.com pricier anti-ageing products if youre
including stem cells from sea holly to on a budget. It contains ingredients
stimulate collagen production and skin to boost the skins collagen
hydration and argan seed extract for production and an extract from the
firming. It promises a noticeable effect immortality herb to restore the skins
after a month of using twice a day. barrier function.
l 20 from www.greenpeople.co.uk l 15.99, available from Superdrug

Young at heart
The Body Shops Drops of Youth Cream
was launched earlier this year and joins
an existing anti-ageing line-up which
includes a serum, overnight mask and night
cream. The vegan-friendly formulation
contains a blend of three plant stem cells,
including edelweiss known for its protective
properties and criste marine which is
recognised for helping natural skin renewal.
l 20 from www.thebodyshop.com
Back to base
Opt for a good quality, anti-ageing base like Living
Natures Soft Lights Illuminating Foundation, or The eyes have it
alternatively try the vegan-friendly Embryolisse Frankincense Intense Age-Defying
Complexion Correcting Care CC Cream, which is Eye Cream by Neals Yard Remedies
new to the UK and a firm favourite with this beauty is clinically proven to deliver visible
editor who loves the light feel and natural effect. It results in 15 days.Use it to reduce
includes soft focus particles to hide imperfections fine lines and wrinkles, dark circles
and, importantly, SPF 20. and puffiness although the 15g pot
l Living Nature Soft Lights Illuminating Foundation, is very small for the price, you only
29.50 from www.botanicalbrands.com. use a tiny amount.
Embryolisse Complexion Correcting Care l 45 from
CC Cream, 32.50, available at Boots www.nealsyardremedies.com

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_VL75[Beauty]NTSJSM.indd 92 18/08/2016 14:59

 Beautynotes

Face facts
Founder of anti-ageing skincare
range Face Matters,beauty
therapistSally Cursonprovides
some advice when it comes to
facial skincare.

Free-from and fabulous How much of a part do

skincare products play in
preventing ageing?
My current favourite make-up product is Jane Iredales Lip It depends on how lucky
Fixation in Compulsion (22), a long-lasting, neutral lip youve been in the gene pool.
stain complete with sparkly lip gloss. It is also one of many Some people can use soap,
products to be placed in this years annual FreeFrom Skincare water and a basic supermarket
Awards which celebrates the best natural beauty products brand cream and have perfect
(it won a bronze in the make-up category). The awards were skin. However, even those
presented at the recent Love Natural, Love Organic show at blessed with complexion
Olympia, with the gold winners in each of the 14 categories perfection in earlier years,
pictured here. The top award went to Kinvara Skincare for still need to take care of their
their Absolute Cleansing Oil, with Fiona Treacy from the skin as they age, especially
company shown holding the glass plaque alongside natural once the menopause kicks
and holistic beauty guru Janey Lee Grace. For more details in. Lifestyle plays a huge
on the winners, visit www.freefromskincareawards.co.uk. part: smoking, diet, alcohol
and most importantly sun
damage all take their toll. Sun
protection is essential all year
I cant afford lots of
money on expensive
anti-ageing products.
What do I really need?
For a cleanser, choose
something gently foaming and
natural, if possible. Use a clean
face cloth to thoroughly wash
it off, and do this twice; this
exfoliates as well as cleansing,
meaning one less product
to buy. Choose a lightweight
natural oil to nourish and use
sparingly. Natural products

Brush with fate

Bathing Beautys new professional make-up
brushes are registered with the Vegan Society
and designed by celebrity make-up artist
Caroline James. The set of 10 brushes even
come with a handmade lavender soap brush
cleanser. They are a serious investment at 80,
but the great quality means they should last for
years, as well as ensuring professional results.
Bathing Beauty founder and former model
George Jones explains she had wanted to
add a set of vegan brushes to her product
range, but lacked the expertise in this area:
By chance I met Caroline, who obviously knows
exactly what goes into a good make-up brush,
and after 18 months of development where
everything from the angle of the brushes to the
weight of the handles has been considered
were delighted with the finished product.
Sweep the board
One lucky reader will win a
full set of Bathing Beauty
vegan make-up brushes,
worth 80. To enter, go to
www.vegetarianliving.
co.uk. Competition closes
6 October 2016.
round and I would recommend
a foundation, mineral powder
or tinted moisturiser with an
SPF which will protect all day
long, rather than a traditional
sun cream which realistically
few of us use unless we are
on holiday.
Ive noticed my cheeks
getting redder overrecent
years. Is there anything I
can do?
Known as rosacea, this skin
condition was the reason I
began formulating my own
products, which contain
organic silica to calm and
take away the redness. Stress,
hormones, diet and climate
all play a part in rosacea, but
it can be controlled with the
correct products, without
resorting to steroids or long-
term antibiotics. Red wine
is a personal trigger for my
own rosacea, so I now only
have a very occasional glass.
In addition to treatment and
prevention, you can also use
a green-coloured concealer
on the cheeks and nose area
under your base make-up to
help disguise it.
go further and nourish more,
rather than just sitting on the
surface of the skin.
What part do facials play?
In the UK a facial is still seen
as a luxury, but in France it
is part of a womans regular
beauty regime.A good facial
should include plenty of
massage to increase blood
flow, lift soft tissue and
provide a mini workout for the
face. I used to recommend
that clients put 1 a day in a jar
and after a month that could
be used towards their facial.
If having one regularly isnt
an option, then a DIY weekly
face massage and mask is
the next best thing. You can
buy kaolin online and mix
with an appropriate product
according to skin type:
rosehip oil for dry/dehydrated
skin, witch hazel if oily or rose
water for sensitive.
l Sallys vegetarian-friendly,
cruelty-free range can be
found at www.facematters-
skincare.com. All her products
except 24/7 Balm are also
suitable for vegans.

www.vegetarianliving.co.uk | 93

092-3_VL75[Beauty]NTSJSM.indd 93 18/08/2016 14:59

 tomato soup with garlic and pizzette from top with cinnamon
by izy hossack. PHotography izy hossack
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, Jon Bennett,
Sue Baic Alex Bourke, Kathryn Bruton,
ine Carlin, Rachel Demuth,
Gardening Editor Chava Eichner, Kate Hackworthy,
Alice Whitehead Karen Hollocks, Barbara Hopkins

Vegan Editor Design

Alice Gunn Nick Trent
enty209@gmail.com
Beauty Editor
Sara Niven

Cover images
Mediterranean turlu with freekeh and herbs by Rob Wicks/Eat Pictures

Kitchen suppers
Heavenly vegan by ine Carlin
Modern bakes by Tara Fisher
Souper soup by Martin Poole
Weekend brunch by Laura Edwards

Additional images courtesy of Shutterstock November issue, On sale 6 october

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 56 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
the magazine, may be used, reproduced, copied or resold without written permission of the publisher. All 400g 14oz 700ml 1 pints
information and prices, as far as we are aware, are correct at the time of going to press but are subject to 425g 15oz 850ml 1 pints
change.Select Publisher Services Ltdcannot accept any responsibility for errors or inaccuracies in such
information. Unsolicited artwork, manuscripts or designs are accepted on the understanding thatSelect 450g 1lb 1 litre 1 pints
Publisher Services Ltdincur no liability for their storage or return. 500g 1lb 20z 1.2 litres 2 pints
Disclaimer: We cannot guarantee that events (such as festivals, markets, workshops, courses, etc.) 600g 1lb 5oz Source: Guild of Food Writers
covered in Vegetarian Living are completely vegetarian and/or vegan.

94 |

094_VL75[TeamNextMonthUSconv]NT3SJSM.indd 1 18/08/2016 14:58


Keep spiders out!
Made with plant
extracts and essential
oils, Ecozones naturally
formulated Spider
Repellant is child- and
pet-friendly and moves
spiders on their way
without killing or harming them or
anything else in the process. Simply spray
a light shower of the barrier around any
openings or areas where you think spiders
may be entering and repeat every two to
three weeks for long-lasting protection
from eight-legged intruders! Registered
vegan, cruelty-free and BUAV approved.
l 4.99 from Ocado, or visit
www.ecozone.com for more stockists.
Teatime
favourite
Sometimes we all
crave that quick,
comfort-food fix that takes us straight
back to childhood and Suma has released
a new tin of tastiness that will supply just
that! Sumas new baked beans in a rich
tomato sauce with vegan Lincolnshire
herby sausages will be a real crowd
pleaser for an easy tea, on toast or in a
jacket potato. We can see plenty of happy
faces around campfires enjoying these!
l Available from high street retailers
at 1.49. For more information, visit
www.suma.coop.
Artisan crafts
Visit One Village, the online store that
works to promote beautiful crafts
and products from Asia and Africa,
working with local cooperative artisan
groups to bring you hard to source,
unique items. Their beautiful Kathiawadi
hand-embroidered Indian cushions are
available in either a multicoloured design
or a more subtle grey. Featuring two
peacocks, the symbol of eternity, these
60cm square covers would be perfect for
a wedding gift.
l 35 from www.onevillage.com.
095_VL75[Advertorial]NTSJSM.indd 1
Eat more veg
Tideford Organics mission to encourage
people to take the pledge to eat more
veg ramps up this autumn with their
release of a delicious new range of organic,
vegan soups that really pack in the flavour.
Featuring a rainbow of delicious organic
vegetables, the new releases are the latest
offerings from the Devon-based company
that has been specialising in nutritious
homemade-style soups for over 20 years.
Treat yourself to the warming flavours of
Sweet Potato, Ginger & Black Onion Seed,
and Red Lentil, Apricot & Chilli, or ramp up
the goodness with the Tideford superfood
recipes which include Supergreens with
Seaweed, Spirulina & Quinoa, and Smoky
Tomato, Black Rice & Chilli. Also, miso fans
The
essential
collection
A shopping guide to
the latest products for
your vegetarian or
vegan lifestyle
Promotions
will be able to enjoy Brown Rice Miso Broth
with Mushroom, Kale & Tamari, and Soya-
free Miso Broth with Coconut & Coriander.
All the soups are organic, vegan and
gluten-free, with low salt and fat, no added
sugar and nut-free. That should keep us all
happy this winter!
l 2.89 from Waitrose, Tesco, Booths,
Ocado, Able & Cole, Planet Organic,
Wholefoods and independents.
Visit www.tidefordorganics.com for
more information.
Chinese made easy
If you are looking to beef up your
noodles, add flavour to your curries or
even create a vegan version of duck
pancakes, then GranoVitas Mock Duck
provides a simple, tasty and quick
solution. Made from wheat gluten and
braised in vegan gravy, the Mock Duck is
a good source of protein and is extremely
easy to add to anything from
casseroles to stir-fries.
l 2.39 from www.ethical
superstore.com. Enter offer
code X5LVC at the checkout
and get 5 off your order
when you spend 30 (offer
ends 31 December 2016).
Take it on the chin
Great value is thewatchword
in these uncertain times and
Handmade Naturals certainly
provide this with products that
rival top brands in terms of
quality,but at a veryaffordable
price. Their new Beard Oil
for Men is no exception
combining organic argan,
camelia and kahai oils to
condition and soften all beard
types, it is unfragranced, comes
in a handy spray, and can be
applied directly to the skin as a
nourishing moisturiser too.
l 8.50 from www.handmadenaturals.
co.uk or call 01270 877516.
18/08/2016 18:49
 vegetarian LIVING
La Maison du Vert
vegetarian & vegan hotel & restaurant

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

45mm wide Naturally grown produce, organic wines, ciders and beers
Visit Honfleur, Camembert, Monets garden, Mont St Michel

x Bayeux, D-Day landing beaches and war memorials

rest Chateaux, markets, gardens, beaches, picturesque towns

Walk, cycle, relax!
55mm high Free WIFI

Contact: Debbie & Daniel Armitage

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

Eco-Friendly
Sandburne Vegetarian Guest House
Keswicks Vegetarian Accommodation of Choice!

Ski Chalets
This spacious, relaxing, quality accommodation is the former home of
Donald Watson, founder of the Vegan Society.
It offers stunning views of the North Western Fells and a choice of twin
95mm wide rooms with luxury showers or a self-catering cottage sleeping 2- 5 next door.
* Delicious vegetarian or vegan breakfasts
x * Plentiful parking, free wifi

55mm high ski groups up to 30% off

vegetarian For more information please contact;
Anthony Hazzard , Sandburne Vegetarian Guest House
Chestnut Hill, Keswick CA12 4LS
017687 73546 / 07795673687
charming chalets real food quaint alpine villages www.sandburne.co.uk
Paradiski, French Alps email: anthony@sandburne.co.uk
www.hiddenalps.com

45mm wide 95mm wide

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

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

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 www.vegetarianliving.co.uk
www.vegetarianliv
w

45mm wide 95mm wide

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Only 1 entry!
Huge 2 day extravaganza!

Meat-free any day

Under 16s FREE

West Midlands

VEGAN
FEST 2016
Vast array of delicious hot food, cakes,
clothing, cosmetics, chocolate & more!
120+ stalls & caterers Saturday 29th
40 talks & workshops FREE & Sunday 30th
Meat-free Any Day by Sarah Beattie
(Select Publisher Services Ltd) 10 cookery demos Goodie Bag October
Paperback, 274 pages, RRP 14.99 Live entertainment for first 10am - 6pm @

100 visitors
Vegan bar each day! Wolves Civic,
145mm wide 145mm wide 14
I believe passionately in the pleasures of
Kids activities
x
Alternative therapy
North
x
Street,
Wolverhampton
the fresh, and these vegetarian and vegan After
55mmparty
highon Saturday 55mmWV1
high 1RQ 5
recipes will appeal to anyone who loves
good food, any day of the week Midlands biggest ever celebration &
promotion of compassionate, healthy,
SaRah Beattie, authoR planet-friendly vegan lifestyles!

Buy it from www.selectps.com for the special price of 9.99

For further info, stall bookings etc info@veganmidlands.org.uk 01527 458395

www.midlandsveganfestival.org.uk

to advertise call Wendy

to advertise on 01392
call Wendy 466099
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87

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 Eatingout
Alex Bourke of Vegetarian
Guides roams the eternal city.
ROME
Rome is a visual feast of history,
from the ancient ruined forum
and Colosseum to the Trevi
Fountain, Spanish Steps, St
Peters and the Sistine Chapel.
Walk, hop on a scooter or take
an open-top bus tour, head
further out for an olive oil or wine
visit, and thrill the kids with a
trip to gladiator school. Savour
the aroma of bread and pizza at
a morning food market, fashion
shop in cobble-stoned side
streets around the Pantheon,
and kick back in a rooftop bar.
Roman specialities include globe
artichokes, broad beans, thin-
crust pizza from a wood-fired
oven, chickpea and pasta soup,
and gelato parlours often have
vegan flavours.
For that special anniversary,
five-star Hotel Raphal has its
own museum and art gallery and
a rooftop vegetarian restaurant,
Mater Terrae, with magnificent
views from the terrace. Starters
and mains (=C20=C24) include
asparagus with fennel sauce,
farinata almond vegetable
98 |
098_VL75[EatingOut]NTSJSM.indd 1
tart with hot salad, roasted
aubergine terrine, buckwheat
blinis, or strawberry and green
bean salad. Its also open to
non-residents if you show your
passport. Alternatively, The
Beehive budget boutique hotel
and hostel has a vegetarian
caf, while at Vegan Quo Vadis?
English-speaking vegan Alfredo
Gagliardi rents out self-catering
apartment rooms.
The best vegan restaurant in
town is Ops!, near Villa Borghese,
which does light breakfasts such
as croissants, and a monster
pay-by-weight buffet (=C28/kilo).
Dozens of dishes feature creative
combinations like artichoke with
almonds, polenta with spinach
mousse, beetroot and orange,
even pineapple with radishes.
Desserts include dark chocolate
pie, chocolate cake, and pear
and pistachio tart. Wednesday is
gluten-free day.
Grezzo is a sweet-toothed
fantasy, a pasticceria or Italian
pastries caf-shop north of
the Colosseum. Its raw vegan,
Also recommended
l Universo Vegano has Italian
vegan fast food near the
Campo de Fiori food market.
Try the big smoky burger,
pasta, soup and tiramisu.
l Orto Italian vegetarian
restaurant is behind Castel
SantAngelo. Buffet weekday
lunch and weekends, or
la carte.
l Ecru is a sumptuous new
raw restaurant with a buffet
and wine, just across the river
from the Vatican.
l Passione Vegana, by
Ciampino airport, does a
specialising in chocolate and
gluten-free, and open until a
decadent 11pm. Think chocolate
brownie with hazelnut, almond
tiramisu, Sacher cake, cashew
fruit cheesecake, mousses,
truffles and chocolates. There
are almond ice creams, almond
rawpuccino, and you can
restore the balance with a green
shake or pina colada.
fixed price buffet with pastas,
risottos, tempeh, seitan and
soya dishes.
l Rifugio Romano pizzeria,
while not vegetarian, has three
vegan staff and pizzas with
vegan cheese, calzone and
seitan ravioli.
NEED TO KNOW
Hotel Raphal
and Mater Terrae
www.raphaelhotel.com
The Beehive
www.the-beehive.com
Vegan Quo Vadis?
www.veganquovadis.com
Ops!
www.opsveg.com
Grezzo
www.grezzoitalia.it
Universo Vegano
www.universovegano.it
Orto
www.ristoranteorto.it
Ecru
www.facebook.com/ecrurawfood
Passione Vegana
www.passionevegana.com
Rifugio Romano
Facebook: Rifugio Romano
About
Alex
Alex is the
founder of
Vegetarian
Guides,
publisher of guidebooks to
London, Britain and Paris at
www.vegetarian.travel. He
will be giving a workshop
at London VegFest on
23 October with top tips
for travelling as a vegan,
including how to guarantee
a vegan meal, how to
find and choose between
veggie restaurants, and a
rundown of his favourite
destinations in the UK.
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