December 2016 £4.95
Healthy • Sustainable • Delicious
Colourful canApÉs to tempt your taste buds
Gluten-free mince pies Easy, free-from festive baking, full of traditional flavours
Make it meaningful
H DIY natural decorations H Have a zerowaste holiday H Clever cooking with leftovers
Win! A one-day cookery course & a tasty Italian deli hamper
dine at home with Marcus Wareing
From savoury profiteroles to a cranberry-packed nut roast – let’s do Christmas dinner in style!
Vegan Pavlova Create this deliciously
Rachel Demuth Step-by-step Asian-
Sugar & spice Make the season
stunning dairy-free showstopper
inspired designer dishes for sharing
memorable with a perfect family project
PLUS: Stocking fillers | Chocolate treats | Natural beauty and gifts 001_VL77[DecCover]4Vince.indd 1
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The UK’s best-selling, award-winning vegetarian magazine
And receive a FREE copy of Deliciously Ella Every Day. See page 72 for full details.
In the midst of frantic last-minute shopping trips, menu planning and negotiating the minefield of family obligations, it’s sometimes hard to believe that Christmas is just one day in the calendar. This year, planning ahead means you can focus on what’s important – having fun. While your festive feast should be something special, it doesn’t mean you have to spend all day slaving in the kitchen. We’ve created sensational starters and magnificent main course ideas that are perfect for the big day itself (page 39), all of which include time-saving tips for making ahead and freezing to keep things more relaxed. If you’re planning a party, try Rachel Demuth’s Asian appetisers (page 28) or our bite-sized Italian nibbles (page 50) to serve with drinks – plus Kelly Rose Bradford has put together a handy guide to some of the best vegan- and veggie-friendly booze to serve your guests (page 44). Of course, while this time of year wouldn’t be the same without a little over-indulgence, if you’re hoping to take a healthier approach try Nicole Herft’s deliciously decadent but surprisingly nutrient-packed cocktails (page 46), or Olivia Wollenberg’s dairy- and gluten-free sweet treats, including mince pies and festive popcorn for movie nights (page 68). And we’ve not forgotten the other 30 days of December, with wonderful winter warmers from the home kitchen of top chef Marcus Wareing (page 76), to quick and easy egg-based dishes (page 80) the whole family will love. We wish you a happy and healthy festive season, from all the team at Vegetarian Living.
‘If you’re making your own Christmas pudding then good ingredients are definitely the best starting point and my secret is to use rum rather than brandy’
‘As each year passes my focus becomes less on gifts and instead I find all my energies redirected into what we will be eating rather than what we’ll be giving – or indeed getting’ © tara fisher
Merry Christmas! Lindsey Harrad, Editor
Editor’s pick COVER RECIPE: Vegetable rotolini by Mowie Kay. From Cicchetti by Liz Franklin (Ryland Peters & Small)
© jason robbins
© Dan Pearce
Taste not waste
Transform leftover fruit and vegetable peelings into delicious new dishes. Page 21
From must-have kit for cooks to eco-homeware, we’ve got Christmas sorted. Page 24
Craft homemade decorations using bounty from your garden. Page 34
‘I love a family Christmas and I’m never happier than when snuggled up on the sofa with my sisters and a duvet, watching a movie’ 03
In this issue…
a one-day cookery course at demuths page 28
54 Odd one in
15 Season’s eatings
Sarah Beattie’s cooking and hosting tips for the lone vegetarian at the Christmas table
Find new ways to cook with your seasonal favourites: Brussels sprouts, clementines and dates
58 Áine’s seasonal delights
28 Spicy Christmas canapés Rachel Demuth creates fabulous Asianinspired festive bites, from mini masala dosas and apricot koftas, to Thai tofu balls
39 A festive feast
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 72 l Buy online at www.selectps.com l Download the digital edition from www.pocketmags.com
Celebrate Christmas Day in style with a choice of delicious starters and main courses from Liz Martin, for that special wow factor
Gorgeously simple vegan baking for the holiday season from Áine’s Cornish kitchen
64 Gingerbread treats to make, bake and share Have fun creating Annie Rigg’s traditional iced and spiced biscuit treats
68 Sugar and spice Olivia Wollenberg’s scrumptious free-from mince pies, festive popcorn and raw flapjack
46 Happy hour
76 Marcus Wareing at home
Indulgent drinks with a fruity health kick, from a zesty hot toddy to pineapple mulled wine
Share an evening of home cooking with the Michelin-starred chef and MasterChef judge
50 Go Italian!
80 Let’s get cracking!
Tasty party nibbles with an Italian flavour – perfect with a glass of chilled Prosecco
Simple, speedy egg suppers courtesy of this storecupboard essential
Subscribe today and receive Deliciously Ella Every Day for FREE! – see page 72
Editor’s pick 51
86 Home cooking with Chava
Deliciously clever ways to use up your Christmas leftovers in new dishes
88 Lunch date
06 Shopping list
Treat friends to a relaxed Californian menu from food writer Erin Gleeson
Christmas wrapping, cards and decorations
News, competitions, new veggie and vegan products, reviews and events
24 Gift guide
56 Back issues
From foodie treats to stylish eco-homeware
Don’t miss out! Order your copies here
34 Homegrown Christmas crafts
84 Little life
Make the most of natural produce from your garden to create handmade decorations
Make your own advent calendar, relive Christmas past and take the Polar Express
44 Top 10 Christmas drinks
92 Beauty notes
Special tipples, from cider to Champagne
Sara Niven’s top picks for natural beauty gifts and party glamour tips
62 Santa’s sweet shop Our favourite selection of veggie and vegan chocolates and sweets
08 New shoots
A canapé should be an appetite enlivener, a little zingy spicy taste to accompany a drink Rachel demuth, spicy Christmas canapÉs page 28
98 Eating out: Paris Christmas magic in the City of Light www.vegetarianliving.co.uk
Shoppinglist Deck the halls
This metallic leaf wreath is a stylish alternative to a foliage-based decoration and can be used every year. £25 from www.marksandspencer.com
Crafty cards There’s no need to buy expensive cards – why not get the whole family making their own with this Yellow Owl Workshop Christmas tree stamp. Use on plain recycled card or parcel tags to add a personal touch to festive gifts and greetings. £12.50 from www.papermash.co.uk
All the trimmings
The Wrap Revolution fabric pouches are so beautiful they’re a gift in themselves. Made with organic cotton, they are ideal for a special gift – choose a small one for jewellery while the large size will fit a boxed iPad. Priced from £14 at www.wraprevolution.co.uk
It’s the little touches that make Christmas special. Here’s our pick of festive decorations, wrap and accessories.
If you fancy something a little different for your Christmas table, try these cute cat and dog crackers that will appeal to feline and canine fans. £16 from www.whitestuff.co.uk
Birds and berries
Chain reaction Remember making paper chains when you were a kid? Introduce your own children to this fun activity with a colourful kit. £6.95 from www.dotcomgiftshop.com
Pick ‘n’ mix
Perfect for families who like to personalise their countdown to Christmas, this wooden advent tree can be filled with your own surprises every year so you can ensure everyone gets their favourite veggie, vegan or gluten-free treats! £28 from www.next.co.uk
Paper napkins can be wasteful – invest in washable cotton serviettes you can use every year. This elegant robin and holly design will never go out of style. Set of four, £44.95 from www.annabeljames.co.uk
Bag it up Not keen on wrapping a big pile of gifts? This Wild & Wolf Happy Jackson Christmas Stuff bag is a fun and reusable way to transport your presents. Medium bag £3.95 from www.wildandwolf.com
Cook’s perk If you’re on cooking duty this year, give yourself that festive feeling with some Christmassy kitchen accessories. These vibrant oven mitts are just the job for serving up piping hot roasties! £15 from www.debenhams.com
Seriously. A crème fraiche without the crème, which means that for the first time ever, everyone can enjoy it. You might be thinthin king: “No crème? How can it be a crème fraiche?” Which is exactly why you should consider putting this ad down and picking up a carton to try yourself. In Sweden, where we make this amazing
product, it has done nothing less than revolutirevoluti onise the lives of our veggie, vegan and lactoseaverse friends because not only is it completely dairy-free, it performs just like fraiche, which is pretty fraiche if you think about it. Oh, one more thing. You’ll find it in the chilled section at Tesco. Enjoy.
newshoots All the latest vegetarian and vegan lifestyle news and products, plus reviews, events and much more...
Pop-up Pret here to stay Experimental Veggie Pret to remain open in London Natural food-to-go chain Pret has announced that thanks to overwhelming popular response to Veggie Pret, its popup vegetarian shop in Soho, London, the brand will be keeping the shop open on a permanent basis. Originally planned as a month-long pop-up, the exclusively veggie and vegan shop proved so popular with customers the company decided to keep it open for the summer, and is now already considering locations for a second Veggie Pret in London, with plans to open more in other cities in the future. Announcing the news on his blog, Pret CEO Clive Schlee admits they had expected sales in the shop to decline as a result of the conversion to Veggie Pret and were surprised by its success: ‘After the massive hype of the first few weeks, sales at Veggie Pret are still well up on where they were
before the conversion. It started out as an experiment in response to customer feedback and our customers have spoken loud and clear, so Veggie Pret is here to stay.’ Over the last year or so, as sales of vegetarian products within the chain have grown, Pret has started engaging with its veggie and vegan customers more seriously, and last year a request for ideas on how the brand could create more delicious vegetarian food attracted almost 10,000 votes from customers – 44 per cent of those wanted the company to open a Veggie Pret, while 52 per cent voted for a dedicated veggie fridge in every shop. ‘Clearly, the move towards a plant-based diet is gathering momentum, especially among millennials,’ says Clive on his blog. ‘Vegetarians and vegans are an articulate and social media-savvy group. Many of you
have been advocating eating less meat for years and have been thrilled to see a major UK business take up the cause. We had over 20,000 customer comments in the first 12 weeks and many of you have offered heartfelt thanks to Pret for making a bold move. Even Sir Paul McCartney emailed.’ Earlier in the year, Pret had launched a range of new vegetarian menu items and specials, followed by a collection of vegan, veggie, raw and gluten-free snacks, which are available from Pret shops across the country. It’s all part of a growing trend to ensure veggies and vegans are not just given ‘token’ options anymore, but dishes that are equally exciting and flavoursome as the meat counterparts on the menu – and even the carnivores are enjoying the veggie options. ‘Pret’s goal is to encourage meat-eaters to try more veggie food by making sure it looks and tastes better,’ says Clive. ‘Our chefs seem to be getting it right because anecdotally over 50 per cent of customers at Veggie Pret say they are regular meat-eaters. Our early insights remain true – vegan dishes and sweet treats are the biggest sellers!’ l Find out more at www.pret.co.uk.
New vegan options at Leon In more good news for those who regularly buy food to go in the capital, Leon, the ‘Naturally Fast Food’ chain, has added three new dishes created especially for vegan customers and anyone who wants to live well and eat more plant-based foods. The three new vegan options are two breakfast dishes – a coconut yogurt bircher and a black bean and avocado pot – plus a super-tasty sweet potato falafel salad. The addition of more choice for vegans comes after Leon’s Superclean Quinoa Salad recently scooped the Best Vegan Salad award at Peta UK’s Vegan Food Awards. www.leonrestaurants.co.uk
We’ve been trying to bring this amazing product to you since we introduced it in Sweden and saw how it changed people’s lives. What’s so amazing about it? It’s a single cream that performs exactly like regular cream but is completely free from dairy making it perfect for our veggie, vegan and lactose-averse friends. What about the taste? Perhaps you should answer that yourself by picking up a carton and trying it out rather than relying on the writer of this ad. You know writers of ads, they always try to make things so positive. Oh yeah, for your convenience, you will find it in the chilled section at your favourite Tesco from now on.
newshoots Baking beauties Christmas is an especially busy time for many businesses, but the festive season really turns up the heat up in a bakery. Richard Bertinet, an experienced chef, baker, author and cookery school tutor who runs the popular Bertinet Bakery in Bath, is in the process of finalising his festive product range. ‘Our Christmas puddings are well under way and we will be offering all of the traditional favourites, including our frangipane-topped mince pies, stollen, amaretti biscuits and new for this year we’ll be making individual Christmas cakes.’ As a French chef hailing from Brittany, Richard admits that Christmas pudding was never part of the celebrations during his childhood. ‘Christmas pudding is unique to the UK. In France, we would more traditionally have a bûche de Noël, which is sponge rolled with a pastry cream and then covered in marzipan and chocolate, and the other is a nougat glace.’ But for fans of a traditional British pud, what are Richard’s tips for success? ‘Good ingredients are definitely the best starting point and my secret ingredient is to use rum rather than
brandy. Once you have made your pudding mix, leave it to macerate overnight in order to really develop the full flavour.’ As for New Year resolutions, Richard is hoping to convert even more people to his new sourdough tin loaves, which are now available in white and malted wheat varieties from Waitrose. ‘The idea behind the new sourdough products is to offer a real alternative to commercial sliced bread, but with no additives, preservatives or improvers,’ says Richard. ‘You can now have a sourdough bread that is great for sandwiches, fits perfectly in the toaster and yet contains only flour, water and sea salt – there is nothing quite like it on the market. My main aim is to make great bread accessible to as many people as possible.’ Of course, we all know homemade cakes and bread taste better, but why does Richard think we’ve all been bitten by the baking bug in recent years? ‘I think baking is a bit magical. As a child I was always fascinated by what happened behind the counter at the baker’s shop. I loved the idea that it is possible to take a pile of
Meet the maker dried ingredients and create something absolutely delicious. But baking is also really grounding. It’s all about home and family and something comforting.’ Richard admits he even watches Great British Bake Off on occasion and has appeared on Extra Slice with Jo Brand a few times. But could he see himself joining Paul Hollywood on the judging team? ‘It’s a great show. No one has called yet but I love to share my passion for baking, so never say never!’ l To find out more about Richard’s bakery and cookery school in Bath, go to www.bertinet.com.
Christmas puddings Christmas just wouldn’t be Christmas without the traditional sticky, fruity, boozy dessert. If you’re looking for a readymade option, try one of these heavenly puds.
1 Burtree Puddings
Artisan pudding makers Burtree Puddings, a family business based on the edge of Darlington, is now supplying its traditional and deluxe puddings to English Heritage shops at world-famous sites such as Stonehenge and Whitby Abbey. l £4.99 from www.burtreepuddings.co.uk and from selected English Heritage sites.
For a lighter option, try Alison Lilly’s traditional handmade puds that contain just 4% sugar. Lillypuds contain no mixed peel, chopped nuts or artificial sweeteners or preservatives, but there’s a lovely festive kick from Chockwork Orange Beer from the Brentwood Brewing Company and brandy. Glutenfree recipe also available. l Available in three sizes, from £6.45 for two 120g puds from www.lillypuds.co.uk.
3 Bertinet Bakery
These traditional Christmas puddings are made by hand to a family recipe and stuffed full of dried fruits, almonds, candied fruit, glacé cherries, Bramley apple, orange, lemon, brioche crumbs, mixed spice, Guinness and rum. The puddings are presented in a proper pudding basin and wrapped in muslin. l Vegetarian small pud £12 and large pud £19, from www.bertinet.com.
In our trolley
veg LIVING LOVES
The Veg Living team’s favourite products…
Festive cheese The Wensleydale Creamery is offering a range of seasonal cheeses, including eggnog and mince pie flavoured Yorkshire Wensleydale, while this fun gingerbread man truckle combines creamy vegetarian-friendly Wensleydale cheese with gingerbread sauce and speculoos biscuit for a sweet and spiced taste. l Available at independent delis, farm shops and online at www.wensleydale.co.uk.
Traditional Christmas cake isn’t for everyone, and younger members of the family especially may prefer something a little lighter – and booze-free. We love this cute penguin cake from the Morrisons Christmas collection, a soft Madeira sponge layered with buttercream and raspberry jam. l £10 from Morrisons.
Vintage-inspired accessories add a touch of colour and fun to the hub of your home. Decorated with the Leon crest, this utensil pot features in all the restaurants in the healthy fast food chain and will add a pop of colour to your kitchen too. l £8 from www.johnlewis.com.
Nairn’s has added gluten-free Super Seeded Wholegrain Crackers to its collection. Packed with chia seeds, flaxseed and millet, these biscuits are ideal for your cheeseboard this Christmas, as well as everyday snacking. l £1.75 from Sainsbury’s, Tesco and Asda.
Hot toddy – or cold?
Now you can enjoy your favourite winter tipple in dessert form. Jude’s ice cream makers have collaborated with legendary whisky distillers from Laphroaig to create Hot Toddy Ice Cream, which will pair perfectly with your warm mince pies or Christmas pudding. l £4.99 per 500ml tub from Ocado.
Zum Fest, which translates as ‘compliments of the season’, is an assortment of German biscuit-maker Bahlsen’s seasonal specialities. From traditional gingerbread lebkuchen to decadent chocolatey biscuits, this box of treats adds a continental flavour to your celebrations. l £5.99 from Waitrose and Ocado.
It’s grrrrreat! Okay, they may be a tad sugary but everyone loves a nostalgic bowl of Kellogg’s cereal. You could even use this vintagelook Frosties tin for stashing your healthy porridge oats. l £12 from www.debenhams.com, including a selection of Kellogg’s cereals.
When you don’t have the time or inclination to cook from scratch over the festive season, the vegan VBites range offers plenty of convenient options with some delicious new products for Christmas. From a Seed Roast to serve with all the trimmings to Pork Style & Cranberry Cocktail Sausage Rolls, there’s also a handy 48-piece frozen party pack, including vegan mini tartlets, cocktail sausages, duck-style spring rolls and spinach and chickpea bhajis, all made from natural plant-based ingredients. l Party pack £12.99. VBites products are available from Holland & Barrett, Ocado and www.vbitesfoods.com.
This set of four coasters from Magpie’s Modern Home collection features different chair designs in a pop art style. A great stocking filler or to keep your surfaces safe during the party season. l £10 from www.redcandy.co.uk. www.vegetarianliving.co.uk
newshoots Tasty tapas If you’re looking for delicious nibbles for your festive mezze, Fragata olives will give your guests a delicious taste of Spain – just add cava. Handpicked from premium olive groves in Andalucia for over 80 years, Fragata’s product range includes everything from classic Spanish pitted black or green olives, to olives stuffed with spicy pimiento or garlic. The collection has also expanded to include Mediterranean specialities, such as capers and pimiento piquillo peppers. l For details of the full range and stockists, go to www.fragata.co.uk.
Spanish spread We have a fabulous Fragata Christmas Hamper worth £100 to give away to one lucky reader. The hamper includes an olivewood cutting board, a set of three Laguiole cheese knives, a set of six bright Nador tapas plates, and an assortment of Fragata olives and antipasti. To enter, go to www.vegetarianliving.co.uk. Competition closes 1 December 2016.
Appy eating! We love the nifty new Vanilla Bean app, an award-winning tool that helps you locate places to eat near you that offer options for special diets, including vegan, vegetarian, gluten-free and lactose-free, as well as cafés and restaurants that use organic or local ingredients. l Available as a free download from the Apple UK app store or Google Play.
Simply divine Divine Desserts is a new book by nutritionist Juliette Bryant featuring a collection of vegan and gluten-free desserts and cakes that are also made without refined sugar. If you have a sweet tooth, but want to find healthier alternatives, Juliette has ideas for every occasion, from raw Christmas cake to cookies, flapjacks and truffles that are perfect for all the family. l Divine Desserts by Juliette Bryant is £5 from the online shop at www.julietteskitchen.tv.
Say Sheese in Sainsbury’s If you’re a fan of Bute Island’s vegan Sheese, you can now find it stocked in Sainsbury’s supermarkets as part of their rebranded Deliciously Free From range. Still 100 per cent free of dairy, nuts, gluten and cholesterol, Sheese Cheddar, Wensleydale, Greek and soft cheese-style products are perfect for anyone looking for a dairy-free alternative for Christmas cheeseboards or just delicious everyday eating.
l With Sheese jokingly nicknamed ‘Gary’ by fans of the products on social media, you can follow Bute Island on Twitter, Facebook and Instagram for more product news and recipe ideas, or go to www.buteisland.com.
Christmas classics You can’t beat a traditional nut roast with all the trimmings at Christmas, and the experienced team at Suma really know their stuff when it comes to devising tasty veggie recipes. Their take on nut roast strikes the right balance of flavour and simplicity. Packed full of nutritious nuts, oats and seeds, the Suma nut roasts are really satisfying and will be a favourite all year round, not just for Christmas lunch. Available in two varieties – regular and gluten-free – both are suitable for vegans and contain no artificial additives. They’re really easy to make too – simply add water, pop in a roasting tin and bake in the oven. Just like homemade, but without the hassle! l £2.45 from independent retailers, or at www.goodnessdirect.co.uk.
Magical markets There’s nothing like a Christmas market to put you in the mood for the festive season. With the smell of mulled wine in the air and handmade food and gifts to browse, it’s a lovely way to find artisan products from small, independent producers too. From Belfast to Bath there’s a market near you, and from Victorian-themed (Portsmouth) to traditional German (Southampton) and small, intimate affairs (Salisbury) to big-city extravaganzas (Manchester), there’s plenty to choose from. l Find details of a wide range of UK markets at www.christmasmarkets.com.
Juice it up!
Five ways to get inspired...
Whether you’re a completely veggie family, or have a veggie guest to cater for this Christmas, the Vegetarian Society has produced a handy collection of festive recipes to help you plan your menu. Try recipes for a Christmas galette, an indulgent cheesy lattice pie, a classic nut roast, or a chestnut and butterbean Wellington, plus a rich Christmas gravy you can make in advance. For dessert, everyone will love a fruity trifle with cashew cream. l Festive Flavours, the Vegetarian Society’s Christmas recipe collection, is available free online at www.vegsoc.org/christmas.
© RHS olivia kit
© RHS Jim Wileman
© National Trust Images Arnhel de Serra
Popular healthy-eating blogger and author of two cookbooks, Deliciously Ella has published the first in her new series of bite-size books. Featuring a collection of 30 of her favourite smoothies and juices, you can make everything from a minty coconut shake to a blueberry and pear breakfast smoothie – the perfect healthy antidote to festive excesses. l Deliciously Ella: Smoothies and Juices (Yellow Kite, £9.99) is available to buy now from all good bookshops.
Natural beauty Glitter and baubles make dazzling decorations, but there’s nothing like a beautiful display of winter foliage. The National Trust is inviting people to discover their creative talents and make a traditional Christmas wreath, under the expert guidance of gardeners at the 500-year-old Oxburgh Hall in Norfolk. l The Christmas wreath workshop runs 3–4 December, £40 per person. To book, visit www.nationaltrust.org. uk/oxburgh-hall.
Happy holly days The Holly Trail at RHS Garden Rosemoor in Great Torrington, Devon, is fast becoming a Christmas tradition for many. With over 150 varieties, this Plant Heritage national collection of hollies can be enjoyed on a self-guided trail. Illuminations will light up the garden scenes at dusk and art-lovers will also enjoy the Winter Sculpture Exhibition. l www.rhs.org.uk/rosemoor www.vegetarianliving.co.uk
Free Winter Wellbeing Recipe Book
â€œManuka Health honey is my ultimate winter wellness solution as it is tested and certified to contain a minimum level of methylglyo methylglyoxal (MGOTM). Knowing I am nourishing my body with Manuka while getting my sweet fix is such a bonus as feeling run down is not an option for me.â€?
Vegetarian Chef , Honestly Healthy UK *MGOTM Manuka Honeys 30+ to 550+ only. *MGO While stocks last.
Delicious in December
Let the festivities officially begin! Start decking the hall, stirring the figgy pudding and planning your Christmas Day menu. On the run-up to the main event our shops and markets will be bursting with delicious produce, and you don’t have to wait until Christmas dinner to enjoy fresh seasonal delights such as Brussels sprouts, parsnips and juicy clementines, or treats such as nuts and dried fruits that can be used in everything from winter salads to smoothies, as well as in baked goodies. ’Tis the season of plenty, so tuck in…
Best eaten fresh from the fruit bowl, of course, clementines are at their peak from November to February. Super-sweet and simple to prepare, they can also be a saviour when you need to whip up a quick pud for friends or family.
Heat 75g caster sugar in a pan until caramelised. Stir in the juice of 2 clementines, some clementine zest and the juice of 1 lemon. Add 25g unsalted butter and stir until melted and thickened. Use as a sauce for crêpes or pancakes, served with fresh clementine segments and a dollop of crème fraîche.
Layer a large glass bowl (or small individual dishes) with trifle sponges or slices of leftover sponge or Madeira cake, followed by fresh clementine segments, then repeat. Pour over a mixture of clementine juice spiked with liqueur, such as Grand Marnier or Cointreau (omit if serving to children). Then add a thick layer of ready-made good quality custard and top with whipped cream. Decorate with shavings of dark chocolate or toasted flaked almonds.
Turn to page 17 to make a special clementine Christmas pudding trifle
Tropical fruit salad
Use freshly squeezed clementine juice instead of a sugar syrup to dress a fresh fruit salad of clementine segments, pineapple and mango. Add a squeeze of lime juice and scatter with pomegranate seeds. Serve with brandy snap biscuits. www.vegetarianliving.co.uk
Photograph: Claire Winfield
The perfect date
Date and cocoa energy balls These delicate energy balls are rather like chocolate truffles, although much better for you – they’re full of nutrients and good fats. Enjoy before a gym session or as an afternoon snack. Makes 18 | Prep 15 mins 200g Medjool dates, pitted 1 tbsp coconut oil ¼ tsp cinnamon 60g desiccated coconut, plus 2 tbsp for coating 3 tbsp cocoa powder 1 Put the dates, oil, cinnamon, coconut and 1 tablespoon of the cocoa powder in a food processor and blend until fairly smooth. 2 With damp hands, roll the mixture into individual balls. Sprinkle a plate with the
remaining coconut and another with the remaining cocoa powder. Roll half the balls in the coconut and half in the cocoa. Refrigerate to set. n PER BALL 73 cals, fat 4.3g, sat fat 3.5g, carbs 7.8g, sugars 7.5g, protein 1.1g, salt 0g, fibre 1.9g Don’t forget to check the label on your cocoa powder to make sure it’s dairy-free.
Historically regarded as the fruit of kings, Medjool dates are definitely king among dried fruit today. With a wonderfully deep caramel flavour and sticky, soft toffee texture, they are delicious in baking and other recipes, while many fans believe biting into a Medjool date is almost as satisfying as eating chocolate. If you fancy a healthier sweet treat at Christmas, you’ll find lots of gift packs of Medjools on the shelves at this time of year, so why not ask Santa to leave a box of these in your stocking instead of the usual box of chocs. Offering plenty of natural sweetness, Medjools are ideal for using in baking to replace or reduce refined sugar. Try them in everything from chocolate brownies to flapjacks, or make natural energy balls for snacks instead of buying processed chocolate products or cereal
bars – see our recipe left. Medjools are very popular with healthy-eating bloggers: make the date and oat bars at www.deliciouslyella. com or Natasha Corrett’s raw nutella brownies at www.honestlyhealthy.com. Medjools also add sweetness to the start of your day – add them to homemade granola or porridge, or whizz a couple into a healthy green smoothie to take the edge off spinach and kale. As a Middle Eastern delicacy, they also taste great chopped into winter salads or simmered in tagines for a lovely sweet hit in a savoury dish. And if you’re looking for something delicious to serve with drinks, Medjools could be just the thing – slice open, fill with tahini and drizzle with honey. l Turn to page 47 to make a boozy chocolate shake with Medjool dates.
Your December larder Fruit and nuts Almonds, apples, Brazil nuts, chestnuts,
clementines, cranberries, hazelnuts, passion fruit, pears, pineapple, pomegranate, satsumas, tangerines, walnuts
Adapted from The Goodness of Coconut by Emily Jonzen (Kyle Books, £9.99). Photography by Claire Winfield.
Vegetables Beetroot, Brussels sprouts, cauliflower, celeriac,
celery, chicory, horseradish, Jerusalem artichoke, kale, kohlrabi, leeks, parsnips, potatoes (maincrop), pumpkins and squashes, salsify, shallots, swede, truffles (black and white), turnips, wild mushrooms
Season’seatings Photograph: Steve Painter
Christmas pudding trifle Although this dessert is made with leftovers, it is nice enough to serve as the main centrepiece for your Christmas lunch, combining the two Christmas classics: trifle and Christmas pudding. It is actually very light and has a delicious boozy kick. Serves 10 | Prep 35 mins | Cook 30 mins 115g butter, softened 115g caster sugar 2 large free-range eggs 115g self-raising flour, sifted 1 tsp ground cinnamon For the drizzle: 80ml brandy juice of 3 clementines For the pudding layer: 450g ready-cooked Christmas pudding 60ml brandy grated zest of 2 clementines and juice of 4 clementines 600ml ready-made custard 600ml double cream sugar roses, to decorate 1 Preheat the oven to 180C/fan 160C/gas 4. Grease and line a 20cm round cake tin.
2 In a mixing bowl, whisk together the butter and sugar until light and creamy. Add the eggs, one at a time, beating after each egg is added. Add 1 heaped tablespoon of the Christmas pudding and whisk in. Reserve the remainder of the pudding for the Christmas pudding layer below. Fold in the flour and ground cinnamon. 3 Spoon the mixture into the prepared cake tin and bake for 25–30 minutes, until the cake is golden brown and springs back to your touch and a knife comes out clean when inserted into the centre. 4 Turn the cake out on to a wire rack, remove the lining paper and cool completely. Cut the cooled cake into slices and place in an even layer over the base of a large trifle dish. Whisk together the drizzle ingredients and pour over the sponge to soak it.
5 Place the reserved Christmas pudding, 60ml brandy, the clementine zest and juice in a blender and blitz until smooth. Pour the mixture over the cake, then spread over the custard. 6 In a clean mixing bowl, whisk the double cream to soft peaks and spoon over the custard. Chill in the refrigerator for at least 3 hours. Just before serving, decorate with sugar roses, if you wish. The trifle will keep for up to 3 days in the refrigerator. n Per serving 717 cals, fat 47.5g, sat fat 28.9g, carbs 59g, sugars 44g, protein 6.7g, salt 0.6g, fibre 2.4g
Second helpings Vegetarian Living readers can buy Layered Desserts for the special price of £11.99, including p&p. Simply call 01256 302699 and quote reference HT5. Recipe adapted from Layered Desserts by Hannah Miles (Ryland Peters and Small, £16.99). Photography by Steve Painter.
Sprout, leek and hazelnut gratin A gratin is the ultimate side dish for Christmas dinner, with a good quality Cheddar cheese and hazelnuts for a fancy, festive twist. Serves 4 | Prep 20 mins | Cook 30 mins 500g Brussels sprouts 50g butter, plus extra for frying 60g blanched hazelnuts 50g plain flour 50g white wine 400g full-fat milk 100g Davidstow 12 Month Mature Cheddar, grated 150g white leek, sliced (discard the green part) 20g chopped sage 30g chopped parsley 50g breadcrumbs fine salt and white pepper
1 Preheat the oven to 190C/fan 170C/gas 5. Quarter the Brussels sprouts and cook in boiling salted water for 1 minute, then plunge into iced water to retain their colour and to stop them cooking. 2 Once cool, drain them well and cook in a frying pan with a little butter, until they are lightly roasted and golden brown. 3 Toast the hazelnuts in the oven for 2–3 minutes. Allow to cool, then crush roughly. 4 Melt the butter in a saucepan. Stir in the flour and cook for 2 minutes. Remove the pan from the heat and add the white wine. Cook this out for 1–2 minutes, stirring well. Now gradually add the milk, stirring continuously to ensure you get a smooth sauce. Return to the heat and simmer very gently, stirring continuously for 8–10 minutes. Remove from the heat, add the grated cheese and stir in well. Season with salt and white pepper.
Recipe created by Lee Westcott for Davidstow.
5 Heat a little butter and gently sweat the leeks without letting them colour. Add the Brussels sprout quarters, mix together and remove from the heat. 6 Stir through the toasted hazelnuts and chopped herbs, then place the mixture into a small gratin or earthenware dish. Pour over the warm cheese sauce, and sprinkle over the breadcrumbs and some more finely grated Cheddar. Bake for 6–8 minutes until golden brown. n Per SERVING 522 cals, fat 36.7g, sat fat 16.7g, carbs 26.8g, sugars 10.4g, protein 19.4g, salt 2g, fibre 10.6g
Mark Pitts-Tucker, master cheese grader Interview: Lindsey Harrad There’s nothing like the arrival of a laden cheeseboard to round off a splendid meal, and at Christmas especially many people need no excuse to grab a posh cracker or two and dig in. But for Mark Pitts-Tucker cheese has become a year-round obsession and, thanks to his job as a master cheese grader for the Davidstow creamery in Cornwall, he tastes hundreds of samples of cheese a week. ‘My primary responsibility is the grading and allocation of all the cheese made by Dairy Crest which, with the help of my colleague, amounts to over 500 samples each week,’ says Mark. ‘The variety in my work is great but the bottom line is that being paid to eat cheese makes me a lucky, but hard working (of course!) man.’ Originally, Mark had long-term plans to forge a career in finance, but after taking a temporary job making cheese he fell in love with the process. He worked his way up through the industry from the bottom, and eventually moved from cheese making to grading. ‘There was never a plan; I just wanted to find something that I liked and that “liked me”. As I’m still enjoying it 30 years on, then we clearly like each other!’ he laughs. ‘Cheese captured me from the first day I was involved with it. It’s a great product, made with so few ingredients and so natural too.’ Not surprisingly, Mark is a particular fan of British-made regional products and suggests that when buying cheese, if we want good
quality and flavour, we should always look for the maker’s name on the packaging. ‘I’m afraid buying very good cheese isn’t as easy as it should be’, he says. ‘I tend to steer away from generic offerings and am a strong supporter of British farmers. With such a diverse range of British cheeses there’s plenty of choice too.’ Naturally, Mark is proud of Davidstow cheeses, which he believes are very much a product of the region, containing 98 per cent fresh whole Cornish milk. Not surprisingly, Mark’s dream cheeseboard for Christmas this year would focus on Cornish products. ‘When putting together a cheeseboard, variety of colour, appearance and flavour are key for me. I like to keep my cheeseboard very simple and frequently go for a Cornish threesome of Davidstow Extra Mature or 3 Year Reserve, beautiful smooth Cornish Blue and lovely refreshing Cornish Yarg.’ If you’re looking for a very special Cheddar, this is Davidstow’s area of expertise, of course, and Mark recommends the Davidstow 3 Year Reserve for a crowdpleaser on your cheeseboard. ‘Without a partisan bone in my body, this is that universally loved Cheddar with a real wow factor; it oozes “special occasion”,’ he says. For cheese connoisseurs, it seems like Mark has a dream job and he admits there are very few downsides to tasting and grading cheeses all day. ‘Managing my palate for the next day’s tasting occasionally
has a few restrictions – but bad dreams isn’t one of the downsides!’ And with a greater range of veggie-friendly cheeses made without animal rennet popping up these days, we should be spoilt for choice this Christmas. l Find out more about the Davidstow range at www.davidstowcheddar.co.uk.
Mark’s cheeseboard tips Choosing varieties Don’t put out too many different cheeses or have any duplication of varieties. Between three and five cheeses is plenty.
Storing your cheese When it comes to storing, there’s no question that keeping cheese in the fridge prolongs its life, but try to avoid cling film as this can make it sweat. Take the cheese out 20 minutes before serving, so it has a chance to come up to room temperature and the flavour can ‘open up’ a bit.
Keep it simple Serve with light biscuits that complement but not overpower the cheese, together with a couple of chutneys or pickles, such as fig or quince.
Mini pumpkin and ricotta tartlets with spiced honey These scrumptious bites make perfect party nibbles and are infused with the seasonal flavours of lemon, orange and warming spices. Makes 40 canapés | Prep 30 mins + infusing | Cook 1½ hrs For the roast pumpkin: 2 pumpkins, or 1 large butternut squash salt For the spiced honey: 250ml lemon juice 300ml orange juice 500ml sherry vinegar 500g honey 2 cloves garlic, halved 1 piece of fresh ginger, about 5g, sliced 1 star anise 1 cinnamon stick 12g salt 12g mixed spice 7g cloves 5 slices of orange peel 7g juniper berries 7g fennel seeds 3g cumin seeds 3g coriander seeds 3g black peppercorns 1g smoked paprika 1 pinch of cayenne pepper
For the tart bases: 250g puff pastry 1 free-range egg, beaten, to glaze To assemble: 250g ricotta 1 bunch of fresh thyme, leaves picked 30g vegetarian Parmesan-style cheese, shaved 1 Begin with the spiced honey. Cook down the lemon juice, orange juice and vinegar in separate pans until all reduced by half. Combine in one large pan and add the honey and spices. Place over a medium heat and simmer gently for 10 minutes, then set aside to cool and infuse for 1 day. 2 Strain the infused honey through a fine sieve to remove the flavourings and store in sterilised jars until needed. 3 Preheat the oven to 180C/fan 160C/gas 4. Cut the pumpkin in half (or into quarters if very large), scoop out the seeds and place on a large baking tray. Drizzle over 1–2 tablespoons of the spiced honey and season with salt. Roast for 45–60 minutes until tender. 4 Once cool enough to handle, scoop out the soft flesh and add to a pan with 25g of the spiced honey and a pinch more salt. Cook together for 5–10 minutes, then transfer to a blender and blitz to form a smooth purée. Set aside to cool.
5 Meanwhile, roll out the puff pastry to 0.5cm thick and stamp out 3cm rounds with a pastry cutter. Place on a baking tray lined with baking paper and chill in the fridge for 15 minutes. 6 Preheat the oven to 200C/fan 180C/gas 6. Brush the pastry with the beaten egg glaze then cover with a piece of baking paper. Place an empty tray over the paper to keep the pastry flat while it cooks. Bake in the oven for 8–10 minutes until golden, then allow to cool. 7 To serve, spread 1 teaspoon of the spiced pumpkin purée over each circle of pastry, then dot with pieces of ricotta. Sprinkle over the thyme leaves and Parmesan-style cheese shavings to garnish. n PER CANAPÉ 86 cals, fat 3g, sat fat 1.5g, carbs 12.6g, sugars 10.6g, protein 1.8g, salt 0.6g, fibre 0.8g Recipe and photographs courtesy of www.greatbritishchefs.com.
Taste not waste
Follow Kate Hackworthy’s shopping and cooking tips to enjoy a deliciously indulgent Christmas without letting food go to waste. I absolutely love Christmas. It’s such a wonderful time of family togetherness, excitement, joy and feasting. I have two small children so I now see the wonder of the season through their eyes and all of the magic has thoroughly returned. But I hate that with the merriment comes so much waste. As the tinsel droops and the needles fall from the tree, packaging detritus piles up on those cold days of the new year, and it always makes my heart sink a little. Aside from the gifts, food is the other major waste culprit. Luckily it’s not difficult to reduce the wastage of food at Christmas. Like most things, with a little forward planning and organisation it’s possible to cut down on some of that waste.
Plan ahead Make a meal plan for the days around Christmas, and prepare a shopping list – then stick to it! We all get that fear of running out of food, don’t we? But it’s quite unlikely that anyone will go hungry if you plan effectively. Plus, there are always the endless tins of biscuits and chocolates that seem to materialise daily! If you’re cooking for a larger party than you’re used to, there are online portion planning calculators to help you estimate how much food you’ll need. When you head out to do your ‘big shop’, remember that the supermarkets will only be closed for one day, so there’s really no need to stock up on too much ‘just in case’.
About Kate Kate Hackworthy is a food writer and recipe developer who blogs at www.veggiedesserts. co.uk. Her creative vegetable desserts have frequently appeared in The Guardian and she was Jamie Oliver’s Food Blog of the Month. Follow Kate on Twitter @veggie_desserts, Facebook at VeggieDessertsBlog and Instagram @kateveggiedesserts.
And it’s always best to avoid shopping on an empty stomach, or else all those extra tempting festive treats that are in every aisle might end up in your shopping trolley and never ultimately be eaten. When you get home, store all fresh produce in the right place: keep potatoes in a cool, dry place away from the onions; put the sprouts and root vegetables in the fridge; leave satsumas at room temperature; and keep fresh-cut herbs in a glass of water in the fridge. Use a ‘first in, first out’ system in the fridge so the older food doesn’t get lost at the back.
Love those leftovers Rather than a nut roast, the highlight of my Christmas lunch is a vegan haggis – perhaps that’s a bit odd, but I prefer the peppery flavour and it has a lovely texture. I always end up with leftovers and, like nut roast, I love it crumbled over sautéed kale, in a sandwich with some cranberry sauce or in stuffed mushrooms. On Christmas Day, let guests serve themselves, so unwanted food isn’t wasted from plates, then plan to have a Boxing Day buffet to use up most of the Christmas leftovers. So you don’t get tired of eating the same things to use them up, repurpose leftovers into completely new dishes. Frittata, bubble and squeak, curry, veg cakes, stew and soups are all great ways to turn leftovers into something new and interesting. You could even turn them into a hot salad, pizza toppings or used to fill wraps. If you have leftover wine (apparently this happens!), you can freeze it in ice cube trays, then store them in a jar or plastic bag to use to flavour soups, stews and gravies.
Use your freezer
Save our scraps Kate’s creative ways to use up cheese, fruit and vegetables. l Leftover roasted vegetables can all be whizzed together with some stock into a Boxing Day soup. l Leftover roast potatoes can be turned into patties along with veggies and pan-fried for a lovely brunch. l If you bought too many sprouts, try having them cooked in different ways so you don’t get tired of them. They’re lovely slow-roasted with garlic, shredded raw into salad, or sliced and pan-fried with shallots and herbs. l After the excesses of Christmas Day, making smoothies out of the leftover raw carrots, a small knob of ginger and a few satsumas is a refreshing, healthy breakfast. l If you have cheese left over, check the labels as some can be frozen. You can also make a mixed-cheese sauce for pasta, or add it to soups and stews. l A curry is another great way to use up leftovers and over-bought vegetables. l Dry citrus peels out for two days on a windowsill, then toss them into the fireplace for a fragrant festive fire. l Simmer orange peels in a pan on the stove with some cloves and cinnamon for a natural Christmassy home scent.
Turn the page for Kate’s seasonal recipes using fruit and veg peelings
Of course, you don’t have to eat up all your leftover food over the holiday – many items can be frozen for up to three months. In the run up to the festive season, ensure you use up food in the freezer (and fridge!), so there’s plenty of space. You can also freeze many things from milk and cheese to bread and veg scraps (for stock), so there’s no need to stockpile the essentials in case you run out of supplies. www.vegetarianliving.co.uk
Season’seatings Creamy tangerine peel smoothie We don’t think twice about eating orange peels in marmalade or candied peel, but often discard it at home. The peel adds a very subtle bitterness that balances the sweetness in this smoothie, making it very refreshing and creamy. If you don’t have tangerines, then try it with satsumas or other small oranges. Serves 2 | Prep 5 mins 5 organic tangerines 1 ripe banana, peeled 100ml almond milk 1 tsp vanilla extract 1 tbsp sugar (optional) 150g ice Add 1 unpeeled tangerine (washed well, even if it’s organic) and the remaining 4 peeled tangerines along with all the other ingredients, to a high speed blender and whizz until smooth and creamy.
Creamy tangerine peel smoothie
Potato peeling crisps with rosemary and sea salt If you’re peeling potatoes, then don’t throw away the skins. Just wash them well first and roast the peelings. They turn crispy and golden and are such an easy snack to make. Avoid any green parts and roast them with oil and your favourite herbs or spices. Serves 4 | Prep 5 mins | Cook 20 mins 2 large handfuls of organic potato peelings (wash potatoes well before peeling) 3 cloves garlic, peeled ½ tbsp rapeseed oil 2 tsp rosemary, finely chopped ½ tsp sea salt
Potato peeling crisps with rosemary and sea salt
1 Preheat the oven to 190C/fan 170C/ gas 5. Place the washed potato peelings and garlic cloves into a bowl and drizzle with the oil. Sprinkle with the rosemary and sea salt, then toss to coat. 2 Spread the peelings on to a baking tray in a single layer and bake for 15–20 minutes, stirring halfway through, until golden and crispy. Check the cooking time, as it will depend on the thickness of the potato peelings. Serve hot.
Carrot peeling cake with cinnamon icing If you’re having carrots for dinner, wash them well before peeling and then turn the peelings into a cake! If you don’t have enough peelings, just peel off more from the carrots or even add peelings from parsnips or other root vegetables. Serves 10 | Prep 25 mins | Cook 40 mins 100g peelings from washed organic carrots 3 free-range eggs 150g granulated sugar 120ml vegetable oil 120g plain Greek yogurt 1 tsp vanilla extract 200g self-raising wholemeal flour ½ bicarbonate of soda 2 tsp baking powder 1 tsp ground cinnamon ½ tsp ground nutmeg ½ tsp ground ginger ½ tsp ground allspice ½ tsp salt 75g raisins For the cinnamon icing: 75g unsalted butter, softened 200g icing sugar 1 tsp vanilla extract 1 tsp milk ¼ tsp ground cinnamon
Carrot peeling cake with cinnamon icing
1 Preheat the oven to 180C/fan 160C/ gas 4. Grease a 23cm cake tin and line the base with baking parchment. 2 Gather all of the peeling scraps and blitz in a mini food processor until finely grated, or finely chop by hand. Set aside. 3 In a large bowl or stand mixer, beat the eggs, sugar, oil, yogurt and vanilla together well. Stir in the finely grated carrot. Sift in the flour, bicarbonate of soda, baking powder, spices (adding any sieved out bran back into the bowl), then add the salt and raisins and gently mix. 4 Pour into the prepared tin and bake for 35–40 minutes or until a skewer inserted into the centre comes out clean. Leave to cool in the tin for 10 minutes, then remove to a wire rack to cool completely. 5 For the cinnamon icing, beat the butter until smooth, then add the icing sugar, vanilla, milk and cinnamon and beat to combine. When the cake is completely cool, spread the icing over the top. n Per serving 423 cals, fat 20.4g, sat fat 6g, carbs 55g, sugars 41.5g, protein 5.6g, salt 0.8g, fibre 3g
Pot of gold Leon has introduced a vibrant new range of cookware at John Lewis. Keen chefs will love the bright yet practical enamelled stock pot in sunny yellow. £40 from www.johnlewis.com
Melting moments Passionate chocolatier Willie Harcourt-Cooze has added a trio of new flavours to his premium chocolate range. Foodies will love to try the silky Milk of the Stars 54, dark, intense Los Llanos 70 and the decadent white Raspberries & Cream. £1.90 each from www.williescacao.com
COOKS & FOODIES
For chopaholics Serious chefs will be thrilled to receive a serious set of knives. If they love the iconic Kitchen Aid styling, try this matching seven-piece knife set with block, available in three elegant colours. £429 from www.kitchenaid.co.uk
Fabulous ideas for anyone who loves to cook and eat
Floral tribute For friends who love to rustle up a batch of cakes on a Sunday afternoon, this pretty set of three tins featuring British designer Emma Bridgewater’s delightful Wallflower print is just perfect. £35 from www.daisypark.co.uk
Eastern treasures The Belazu Ingredient Company’s hamper includes award-winning olive oil, balsamic vinegar, marinades and pastes to evoke the flavours of the Mediterranean and Middle East. £45 from www.belazu.com
Chocolate with everything
Cafe culture Just add tonic For those who can’t resist a G&T in the evening, this homemade gin kit reveals just how easy it is to brew your own unique blend of gin in just 36 hours. £44.99 from www.thefowndry.com
For coffee connoisseurs, the new Ninja Coffee Bar offers smooth brew technology, an intelligent warming plate, a micro milk frother and can be used to make a range of personalised coffee drinks with 40 inspiring ‘hot, cold, bold’ recipe ideas included. £169.99 from www.ninjacoffee.co.uk
Any foodie will be delighted with a batch of luxurious products from Hotel Chocolat, including Spiced Apple & Cocoa Nib Chutney or Cocoa Gin & Morello Cherry Jam and the award-winning Chocolate Gingerbread Spread. Chutney and jam £5, spread £6, all from www.hotelchocolat.com
Citrus spring The Citrus Zinger sport bottle is perfect for healthy types who love their workouts. The infuser adds a delicious hint of citrus to make keeping hydrated more interesting. £16 from www.root7.com
Sofa signs These fun Ben de Lisi cushions are the perfect gift for a couple that loves to lay claim to ‘their’ favourite spot on the sofa for watching GBBO! £20 from www.debenhams.com
Hare we go
Bag for life
A charming gift for a wildlife lover, this Hugo the Hare chopping and serving board will add a touch of countryside charm to their kitchen. £12.95 from www.theskinnycardcompany.com
A handy cotton tote for friends who love browsing and buying at the local farmers’ market, the new Highland Stag print from British designer Sophie Allport offers a hint of understated country style. £19 from www.sophieallport.com
Bottle it up
STOCKING FILLERS Tiddely pom!
Perfect as a little something extra in a stocking, these Charles Viancin silicone vegetable bottle stoppers are fun and handy kitchen accessories. £2 each, for stockists visit www.charlesviancin.com
Thoughtful little things for £20 or under
When Disney met Cath Kidston, the result is the Bramley Sprig & Friends print featuring Winnie the Pooh hiding amidst the brand’s trademark florals. These winsome oven gloves will appeal to bakers of all ages. £14 from www.cathkidston.com
Colourful coffee Kitty condiments These sweet little Saskia salt and pepper shakers are the purrfect tableware present for friends who love felines. £14.50 from www.oliverbonas.com
Take mindful colouring to the next step with this fun kit to create your own travel cup, perfect for commuters who love to take their coffee – and colouring – to go. £10 from www.marksandspencer.com www.vegetarianliving.co.uk
Going for gold
For a retro-inspired kitchen gift, try a little something from the Adorn collection by our favourite vegan homewares brand Magpie. Star small platter £12, and Anchor beaker £10, from www.magpieline.com
For the discerning mixologist, or anyone serious about their drinks, this gorgeous glassware from Waterford with a flash of neon lime is a very special addition to their barware collection. £240 from www.houseoffraser.co.uk
HOME & HEARTH Special brew A quirky gift for the fashionably hirsute man in your life, this set of two beardy mugs are sure to make him smile every time he makes a brew. £21.95 from www.rigbyandmac.com
These elegant gold tumblers come personalised with initials from A to Z – perfect for making sure guests keep track of their own glass. £8 each from www.marksandspencer.com
Gorgeous gifts for around the house and garden
Feeding time We love this gift idea from Boxwild – a monthly gift box subscription service that delivers specially blended seed mixes to attract birds into the garden. Choose from oneto six-month packages. £12.50 per month, plus p&p, from www.boxwild.com
Birds and blooms Perfect for displaying flowers, this Hinchcliffe & Barber print jug in fashionable grey captures the serenity of an English garden, and is made in the UK too. £35 from shop.nationaltrust.org.uk
Pretty yet practical, these floral potting gloves will add a touch of glamour to gardening, featuring a vintage design by William Morris taken from his 19th-century Bower wallpaper pattern. £16.99 a pair from www.oakroomshop.co.uk
Great for eco-conscious cooks or those who love to grow their own, this elegant Garden Trading compost bin is a practical and stylish choice for stashing those biodegradable leftovers. £30 from www.gardentrading.co.uk
Fun fizz This jolly set of champagne flutes in a matching bucket are ideal for Christmas toasts and as gifts for friends who love their champers! £24 from www.next.co.uk
Giftguide Sweet dreams Ewan the dream sheep, now available in grey, is a popular newborn sleep aid. Give the gift of sleep to a little one this Christmas – and to their parents too! £29.99 from www.sweetdreamers.co.uk
Roarsome gift This T-rex orange night light is a colourful addition to a child’s room, and they’ll never need fear monsters under the bed with their very own glow-in-thedark dino to protect them! £28 from www.redcandy.co.uk
Baby baristas Kids will enjoy playing coffee shops with this stylish wooden Hape coffee-maker toy, and can practise making lattes – Fairtrade coffee with soya milk, naturally! £24.99 from www.woodentoyshack.co.uk
Pick up a penguin
Scrumdiddlyumptious! Everyone’s been going crazy for Roald Dahl in his centenary year – this quirky lunch bag is ideal for fans of his famous tales. £11.98 from www.beckyandlolo.co.uk
Welly wonders Natural History Museum dinosaur-print wellies are just the job for kids that love tramping through the countryside and getting muddy! £14 from www.mandco.com
Visit the new online Zoological Society of London store for great gifts for animal lovers of all ages. Younger children will find this cuddly penguin irresistible! £6 from shop.zsl.org
Parlour games Put away the tablets and give your kids the gift of a traditional pastime – a game of tiddlywinks is ideal for keeping them amused between courses at the Christmas dinner table too. £5.95 from www.dotcomgiftshop.com
Great ideas your youngsters will love Let it snow! Little ones will be cute and cosy in this festive jumper and hat set with its stylish Scandi-inspired design. Just add snow! £10–£14 depending on size, from www.asda.com
Hedgehog hotel A delightful gift to give to a natureloving family, this deluxe hedgehog house is designed to keep our spiky friends safe in winter and will appeal to wildlife watchers of all ages. £99 from www.clareloves.co.uk www.vegetarianliving.co.uk
Chef Rachel Demuth shares inspiration from her cookery school for creating tasty and stylish Asian-flavoured nibbles that will go down a treat.
m a t s s i r c h a C n y a c pés i p S Festive canapés can be a little disheartening for vegetarians, and even more so for vegans and those on a gluten-free diet. The usual vegetarian fare tends to be either on bread or pastry, laden with cheese and cream, and often deep-fried, which can ruin your appetite for the main meal. A canapé should be an appetite enlivener, a little zingy spicy taste to accompany a drink. If you’re entertaining for a wide variety of people during the holiday season, you’ll probably be catering for a range of tastes too, from the strict vegan to the committed carnivore and everything in between. We feast with our eyes first, so it’s important that the canapés look gorgeous and will happily tempt all your guests. Think about the colours of the ingredients and choose complementing coloured serving plates or trays to present the canapés on. If you’re serving your canapés buffet-style, decorate the table with a pretty sari-style fabric as a table runner with coloured tea lights to set among the plates of food. Pomegranates are the ultimate edible Christmas decoration and
make great natural table displays – sprinkle them over your canapés, to add a little festive sparkle! Make sure your canapés are easy to pick up, that they are just a mouthful or two, so that they don’t spill on your best frock or the toppings tumble on to the floor. To guarantee they hold together well, gram flour and rice flour are your vegan saviours, because they help to bind food instead of using egg. Our cookery school canapé recipes in this issue are all vegan and gluten-free. We’ve added spices to make them tasty without having to resort to adding excess salt, sugar or fat. And the dishes can either be lightly fried or baked. When you’re making a large quantity of canapés it’s essential that the preparation is easy and stress-free, so all these recipes are simple to make, with inexpensive uncomplicated ingredients and techniques. The koftas and Thai tofu balls can be made in advance and stored in the fridge for up to three days, then just heated up to serve. Both recipes can be frozen too, although it’s best to lightly cook them
first, then freeze – just make sure you thaw them completely before reheating. With the masala dosas, the batter, potato filling and chutneys can be made in advance, but the dosas are best made fresh on the day, then filled and sliced just before serving. l Demuths Vegetarian Cookery School is running festive cooking classes for vegans, so join them and enjoy a visit to beautiful Bath with its popular Christmas Market. For details, go to www.demuths.co.uk.
Win a one-day cookery course! Vegetarian Living readers can win a voucher worth £165 for a Demuths Vegetarian Cookery School one-day class. The courses are fun, relaxed and full of flavour. Led by Rachel Demuth, the teachers are experienced chefs, the kitchen is spacious and inviting, and the location is perfectly situated right in the centre of Bath. To enter, go to www.vegetarianliving.co.uk. Competition closes 1 December 2016.
all images © rob wicks/eat pictures
About Rachel Chef-proprietor of the awardwinning Demuths restaurant in Bath for 25 years, Rachel is now dedicated to running the Demuths Vegetarian Cookery School, which offers a range of themed workshops, guest chef events, cookery holidays in France and Italy, and the Demuths Vegetarian and Vegan Diplomas for professional chefs and keen cooks. As a well-travelled foodie, Rachel loves to combine her passion for global cuisine with the best of locally grown produce. www.demuths.co.uk
Mini masala dosas A masala dosa is a South Indian pancake filled with spiced potatoes. In India dosas are often made at the front of cafés for breakfast; the chefs have a knack of making them thin, crisp and huge, then deftly wrapping them around a filling. This is our quick version made canapé-style with the spiced potatoes rolled up with three different chutneys. Makes 32 canapés Prep 40 mins + resting Cook 40 mins For the pancakes: 115g gram flour 75g rice flour 2 tsp Indian spice mix spice or curry powder ¼ tsp salt 325ml cold water sunflower oil, for frying
Tomato chutney handful of cherry tomatoes a few sprigs of coriander ½ small red chilli, roughly chopped (seeds removed if too hot for your liking) squeeze of lemon pinch of sugar or squeeze of agave syrup (optional) pinch of salt Blend the tomatoes, coriander and chilli until nearly smooth. The chutney is nice with a bit of texture. Add the lemon juice and salt, adjusting as necessary. If it’s a bit sharp, you can add a pinch of sugar. The chutney is best eaten on the day it’s made, but will keep for up to 3 days in the fridge.
Mini masala dosas
For the spicy potato filling: 250g potatoes, peeled 1 tbsp sunflower oil ½ large onion, finely chopped 5cm fresh ginger, finely chopped 1 green chilli, finely chopped 1 tbsp dhana jeeru (coriander and cumin powder) ¼ tsp turmeric 1 tsp amchoor (mango powder) pinch of salt lemon juice, to taste handful of fresh coriander, finely chopped
Chutneys to fill: tomato chutney, coconut chutney, and green apple, coriander and mint chutney (see recipes, below) 1 Sieve the flours, curry powder and salt into a large mixing bowl. Whisk in the water to bake a runny batter the consistency of single cream and leave to stand for 1 hour or overnight, if possible. 2 To cook the dosas, whisk the batter well before you begin to ensure the mixture is smooth and well combined. Heat ½ teaspoon
Green apple, coriander and mint chutney
50g desiccated coconut, soaked in hot water from a just-boiled kettle handful of mint handful of coriander ½ mild green chilli pinch of salt juice of ½ lime 1 tsp sunflower or coconut oil ½ tsp mustard seeds
1 dessert apple, peeled and chopped handful of coriander handful of mint leaves 1 small green chilli squeeze of lemon or lime pinch of salt
Drain the coconut and put into a blender with the herbs, chilli, salt and lime juice. Blend until smooth. Heat the oil and carefully toast the mustard seeds, until they turn a greyish colour and start to pop in the pan. Remove from the heat and stir into the coconut mix. Taste and adjust the salt and lime, if necessary.
Blend all the ingredients together until smooth. This chutney will be a lovely bright green, as long as you add enough lemon or lime juice.
Chef’slarder of sunflower oil in a medium non-stick frying pan, and pour in a small ladle of the batter, swirling it around the pan to coat evenly. Cook as you would a regular pancake crêpe, using a flexible spatula to run around the edges of the dosa, checking that it is turning a golden colour on the base. When the base of the dosa is golden, carefully flip it over and cook briefly before removing to a large plate. 3 Cook all the dosas with the remaining batter to make 8 pancakes, or keep any unused batter for up to 3 days in the fridge. 4 To make the filling, boil the potatoes whole, then dice into 1cm cubes. Heat the sunflower oil in a saucepan, add the onion and gently fry until golden. Stir in the ginger and chilli and fry for a couple of minutes. Add the dhana jeeru, turmeric, amchoor and salt. Gently stir in the potatoes, lemon juice and coriander. Season to taste. 5 Place a dosa on a chopping board. On the edge closest to you, place one-eighth of the potato filling in a neat row, about 2cm from the edges. Place a line of tomato chutney beside the potato, followed by the coconut chutney neatly along the line. On the furthest edge of the dosa, spread a tablespoon of the apple mint chutney. This will be the ‘glue’ to seal the roll once you have rolled it all up. 6 Carefully but firmly roll the clean edge nearest to you over the potato, tomato and coconut filling, and gently but tightly roll all the way up. Trim both ends so that you have a neat
roll then, with a very sharp knife, cut into 4 even slices. The neatest way to do this is to cut in half first, then slice each half in half again. Wipe the blade clean on kitchen towel in between each slice to ensure clean cuts. Serve the rolls cut-side up, like sushi. COOK’S TIP It is very important to use a good non-stick frying pan for cooking the dosas, as the batter will stick in an uncoated pan. n Per canapé 62 cals, fat 3.5g, sat fat 1.2g, carbs 6.3g, sugars 1g, protein 1.5g, salt 0.2g, fibre 1.2g
Spicy apricot koftas We’ve given these koftas a Middle Eastern twist, spicy with sweet undertones and finished with tahini and pomegranate – the little gem leaf boats make them easy to eat too. Makes 25 canapés Prep 45 mins + chilling Cook 15 mins sunflower, oil for frying 1 small onion, chopped 2 cloves garlic, finely chopped ½ tsp cumin seeds ½ tsp turmeric 400g can chickpeas, drained 2–3 tbsp gram flour 3 tbsp flaked or whole almonds, toasted then chopped 1 mild red chilli, finely chopped, or a pinch of dried chilli flakes 1 tbsp chopped parsley 1 tbsp chopped coriander
1 tsp orange flower water or zest of a clementine/small orange 100g soft dried apricots, finely chopped 1 tbsp sesame seeds 1 tbsp nigella/kalongi seeds salt For the gem lettuce boats and topping: 2–3 baby gem lettuces 1 medium carrot, grated juice of ½ orange a few mint leaves 1 tbsp runny tahini (thin with water if thick) 2 tsp pomegranate syrup/molasses seeds of ½ pomegranate
Spicy apricot koftas
1 Heat 2 tablespoons of oil in a pan. Fry and soften the onion for 5 minutes, then add the garlic and cumin seeds. Stir in the turmeric and remove from the heat. 2 Blitz the chickpeas until just broken down a little, then add the onion mix, 2 tablespoons of the gram flour, the almonds, chilli, herbs and orange flower water. Pulse a few times until the mixture comes together, but isn’t too paste-like. Add in the apricots and pulse again to combine. Season to taste. 3 Make a test kofta first, to make sure the mix stays together and tastes flavoursome. Pinch off a tablespoon of the mix and form into a test patty. If the mix doesn’t stick together, add a little more gram flour to the mixture. Fry the patty in a little oil, then when golden and crisp on both sides, taste and adjust the seasoning, if necessary. 4 To make the koftas, pinch off walnut-sized amounts of the mixture and roll into torpedo shapes. Place on a plate while you roll all the mixture, then roll each kofta in the sesame and nigella seeds. Chill for 30 minutes to firm up. 5 Fry the koftas in a little oil, rolling them gently around the pan to brown evenly. Alternatively, heat the oven to 200C/fan 180C/ gas 6, place the koftas on to a lightly oiled parchment-lined baking tray, brush each with a little oil, and bake for about 15 minutes until golden. 6 Wash and dry the gem lettuce leaves well, separating them into similar sizes. Mix the grated carrot with the orange juice and chopped mint. Place a tablespoon of the carrot salad on to each lettuce leaf, then top with a kofta. Drizzle over a little tahini, then a little pomegranate syrup or molasses. Finally, sprinkle a few pomegranate seeds over each kofta and serve. COOK’S TIP The koftas will keep chilled in the fridge covered in cling film for up to 3 days, until needed. n Per canapé 80 cals, fat 5.1g, sat fat 0.6g, carbs 6g, sugars 2.9g, protein 2.7g, salt 0.2g, fibre 2.1g www.vegetarianliving.co.uk
Thai tofu balls The idea for this recipe comes from traditional Thai fish balls, but made with tofu instead of fish. With the rice flour as a binder they hold together beautifully and look unique with lemongrass stalks as skewers. We’ve placed them on squares of banana leaf for that added Thai feel. Makes 25 canapés | Prep 35 mins Cook 15 mins
100g sweet potato, cooked 200g firm tofu sunflower oil, for frying 3 spring onions, chopped 2 lemongrass stalks, cut in half and thick part of the stalks chopped finely (save the remaining thin half for skewering the balls for serving) 2 tbsp red Thai curry paste 60g green beans, chopped small and blanched for 3 minutes zest and juice of 1 lime 2 tbsp chopped coriander 6 tbsp rice flour salt For the peanut dipping sauce: 3 tbsp peanut butter 1–2 tsp tamari juice of ½ lime ½ tsp soft brown sugar, or 1 tsp apple juice concentrate or agave syrup (optional) 1 tsp red chilli, finely minced, or a pinch of chilli flakes (optional) For serving: 3 lemongrass stalks 1 banana leaf, cut into squares just large enough to sit each ball on
Thai tofu balls
1 Preheat the oven to 200C/fan 180C/ gas 6. Oil a baking tray and line with parchment paper. 2 Blend the cooked sweet potato in a food processor until almost smooth. Add the tofu and blend again to combine well. 3 Heat a little oil and fry the spring onions, lemongrass and Thai curry paste for 2 minutes. Add to the tofu and sweet potato and pulse to combine. Transfer the mix to a bowl. 4 Add the blanched green beans, lime zest, coriander and rice flour, and mix well to combine. Taste and season
with 1 tablespoon of lime juice and a little salt. 5 Make a test ball first. Heat a little sunflower oil in a frying pan, form a tablespoonful of the mixture into a ball, and cook until golden on both sides. Taste and adjust the seasoning, if necessary. 6 Lightly oil your hands to prevent the mixture sticking to them, roll the rest of the mixture into balls, then place on the prepared baking tray. The light covering of oil on your hands also helps them to crisp as they bake. Bake the balls for 15 minutes until golden, turning over halfway through cooking to brown on the other side. 7 To make the peanut dipping sauce, combine the peanut butter, tamari and 1 tablespoon of water in a bowl and mix well to a dipping consistency. Add enough lime juice to taste, and sweeten and add a little chilli for heat, if desired. 8 To serve, cut each lemongrass stalk in half widthways, then in half lengthways, and then finally each length in half again, so that you have 8 ‘sticks’ per stalk. Use the two remaining halves from the recipe, and you should end up with 28 in total (you may find that some of the sticks will be too flimsy to use). Skewer each ball on a slight angle, and place on a square of banana leaf. Serve straight away with the dipping sauce. COOK’S TIP You can chill the unbaked balls until needed. They will keep in the fridge for up to 3 days. Check your Thai curry paste is veggie/veganfriendly, as many contain fish sauce. n Per canapé 70 cals, fat 4.1g, sat fat 0.5g, carbs 6.5g, sugars 0.8g, protein 1.9g, salt 0.5g, fibre 0.6g
Go cold turkey on the consumerist Christmas this year and create handmade festive decorations and gifts from your garden’s natural baubles…
Homegrown Christmas crafts
All photos by Alice Whitehead unless otherwise stated
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 hasn’t decided whether she prefers the pen or the spade. www.wonderlandfreelance.co.uk
While the notion of homemade decorations has got lost among all the gift-wrap and glitter, they really are worth investing in. Costing pennies to make and recycling what’s around you, Christmas crafts from the garden can involve the whole family and become part of a really special annual tradition.
With the festive jingles and supermarket queues upon us, it’s worth taking a leaf (quite literally) out of the Victorian Christmas when seeking an antidote to all the materialism. While the Victorians ‘invented’ the concept of a Christmas tree – ever since Prince Albert put one up in Windsor Castle – they didn’t decorate with tinsel or fairy lights, of course. Instead they used festive foliage and edible produce from the garden. From holly and ivy to rosehips and crab apples, the Victorians brought the outside in during the festive season and throughout the 1800s people would gather greenery, squirrel away seed heads and preserve produce for the Christmas tree and table. Mistletoe balls would hang from doors and ceilings, ready in wait for romantic couples (with the number of kisses allowed dependent on the number of berries!) and ivy leaves were sown on to thick ribbons and used to adorn banisters and draped over mantelpieces.
Collecting your bounty Your garden or allotment plot offers an abundant selection of foliage, seed heads and edibles to craft with, even in November and December. If you get time to prepare ahead, you can collect colourful autumn leaves and dry them between newspaper in a press (or make your own by sandwiching them between two heavy books) and these can be stuck on to wire and ribbons for gorgeously colourful decorations. Seed heads and dried flower heads – such as old man’s beard, artichoke, allium, hydrangea or fennel – are easy to keep for long periods once dried, especially if you cut a good bit of the stem and store them upside down. They look stunning sprayed silver or gold and grouped together in vases or in bowls of pot pourri. Once sprayed they can be reused year after year. If you’re planning on making your own wreath, keep cuttings in water until you need them so they’re really fresh and use layers of garden wire to make a circle with gaps for poking material through. Build up the evergreen layers gradually, securing each piece with wire, and think of the wreath as a clock face adding other elements such as berries or chillis at increments. Small overlapping bunches of dried flowers or herbs work well, or you can add each spray
of foliage at a 45-degree angle. If you pop cut stems into the wreath so they stick out of the base, you can give the whole wreath a dunk in water to refresh the stems, or simply mist regularly with a water bottle.
Incredible edible But why limit yourself to foliage? Edibles such as Brussels sprouts might not be a favourite at the dinner table, but they make a really eyecatching wreath if layered together and lightly sprayed with varnish to keep them fresh. Bunches of evergreen herbs such as rosemary and bay can also be collected and used to make fragrant bouquets, or twirled around wreaths with ribbons for use as candleholders and table centrepieces. Make garlands or necklaces of orange and red rosehips for the staircase, or instead of tinsel on the tree. And forget the cranberry sauce: add fabulous festive colour with cranberries layered with white pebbles and green foliage in hurricane vases, or float them on top of water in a bowl alongside tea lights. And how about red chillis? They’ll give a fiery kick to wreaths and bouquets. In fact, your garden pruning and harvesting will bring a whole new meaning to ‘decking the halls’!
How to make an ‘edible’ wreath
When your gold crab apples are dry, begin to thread them on to the wire by piercing them gently through the ends. Alternate gold apples with unpainted apples and tiny bows of red and green ribbon. Continue until you fill up the wire and finish each end with a bow. Add a bunch of baubles to your wreath or any of the items listed right, if you want to make it look more festive.
Two for the table Deck the dinner table with garden-inspired decorations that are almost good enough to eat!
Take a fresh orange or apple from your garden stores and, using a corer, take out the middle portion so you can add a candle. Stud the outside with whole cloves for a festive look, if you wish. Sliced citrus fruit also makes a delightful pot pourri (perfect for banishing boiled sprout smells at the table!), alongside cinnamon sticks and fresh herbs.
Sculptural artichoke flowerheads look stunning when dried, especially if they are spray-painted with gold or glittery paint. They can easily be turned into individual name holders by inserting name cards among the crispy leaves, or you can carefully remove the central leaves and flower stamens to make room for a candle.
Once your wreath is complete, bend the ends of the wire into a hook using the pliers and link together. Add a ribbon to the top to hide the hook or hang up as it is on your front door.
Three for the tree
Forget the tinsel and baubles, decorate your tree naturally with these homemade gems.
Collect together cranberries, rosehips or dried chillies and, piercing them gently, string them on to thin garden wire. You could even bend the wire into a festive shape such as a star. Bend the ends into a hook, or add a loop of ribbon, and hang on the tree.
If you want to make a bigger wreath consider threading the following edibles on to your wire frame, or you can stick or sew them on to a readymade rattan wreath.
l Herbs, such as sage, lavender, bay leaves or rosemary l Spices, such as cinnamon sticks or fresh chillies l Sea kale seed heads l Sprouts l Quince l Artichoke heads l Orange and lemon slices © shutterstock.com
If you have any crab apples left over Spray half of the crab from jelly making this year, use them in apples with gold spray a cheerful Christmas door wreath. paint, coating one side and letting it dry and then You will need coating the other side. Crab apples Gold spray paint Meanwhile, cut a piece Thick garden wire of wire to your required Wire cutters wreath size, with a little Assorted ribbon extra to make the hooks at Assorted baubles (optional) the end. Small pliers
Use walnuts as tiny gift boxes. Crack open your nut very carefully by poking a sharp knife into one end and wiggling it left and right until the walnut splits into two complete halves. Take out the contents and spray the inside and out with festive spray paint. Once dry, pop a few small chocolates or trinkets inside the walnut and glue a loop of ribbon to the inside top (this loop will be sandwiched between the two halves and used to hang it up). Push the two halves together and wrap ribbon around the centre tightly to seal, finishing with a bow.
Dried fruit, pine cones, and herbs and spices, such as bay leaves and cinnamon sticks, are a fragrant way to perk up your tree. Hole-punch leaves and use a skewer to create holes in thicker items and loop a few bits together using pretty twine. Think about using slices of dried fruit too. Dried orange, lemon and lime slices retain their vivid colour and are almost translucent as they catch the light. Slice them, pat dry and bake in single layer on a baking tray for 2–3 hours at the oven’s lowest temperature. www.vegetarianliving.co.uk
photograph: Michael Dannenberg
Christmas star loaf page 42
christmas cheer Letâ€™s celebrate! Try our gorgeous ideas for a special Christmas dinner, indulgent festive drinks and tasty Italian party nibbles.
Savoury cheesecakes with rhubarb and apple chutney
The cheesecakes can be made the day before, and kept covered and chilled in the fridge.
A festive feast You can create a truly special Christmas Day to remember, with Liz Martin’s tempting starters and gorgeous main dishes to enjoy with all the family.
Starters Savoury cheesecakes with rhubarb and apple chutney Serves 4 Prep 20 mins + cooling and chilling Cook 16 mins 125g seeded oat cakes or crackers, crushed 35g butter, melted 200g vegetarian goat’s cheese 100g cream cheese 1 tbsp chopped fresh thyme 1 small red onion, chopped 25g stoned dates, chopped 15g dried cranberries 150g apple, cored and diced 175g soft brown sugar 60ml red wine 1 star anise 150g rhubarb, cut into short lengths sprigs of fresh thyme, to garnish 1 Mix together the crushed biscuits and melted butter until well combined. Spoon into serving glasses, pressing down well. Cover and chill for 30 minutes. 2 Beat together the goat’s cheese, cream cheese and thyme, until well blended. Spoon over each biscuit base, cover and chill. 3 Meanwhile, place the onion, dates, cranberries, apple, sugar, wine and star anise in a saucepan. Bring to the boil, cover and simmer for 10 minutes. Add the rhubarb, bring back to the boil, cover and simmer for 6 minutes, until reduced and thickened. Remove from the heat and allow to cool.
Chilli orange and feta cheese toasts
Discard the star anise. 4 Spoon some of the chutney over the cheesecakes and reserve the remaining in a separate serving dish. Chill until ready to serve. Garnish each cheesecake with sprigs of fresh thyme and offer the extra chutney on the side. n Per serving 711 cals, fat 37.8g, sat fat 22.7g, carbs 75.4g, sugars 57.2g, protein 15.9g, salt 1.6g, fibre 5.2g
Chilli orange and feta cheese toasts Serves 4 | Prep 15 mins + cooling Cook 20 mins 3 satsumas or mandarins 30g caster sugar 1 red chilli, sliced 1 clove garlic, chopped 6 tbsp olive oil 8 diagonal slices of bread 200g vegetarian feta cheese, thinly sliced 25g toasted hazelnuts, chopped mixed salad leaves, to serve 1 Preheat the oven to 200C/fan 180C/ gas 6. Pare quarter of the zest from 1 satsuma or mandarin, then peel the remaining fruit. Cut in half, then slice. 2 Place 100ml water, the sugar, orange zest and chilli in a frying pan and bring slowly to the boil, stirring occasionally until the sugar has dissolved. Boil rapidly until almost all the liquid has evaporated and the mixture is starting to caramelise slightly. Add the orange slices, bring to the boil, then cook for
2–3 minutes. Turn the slices and cook for a further 2–3 minutes, or Make the caramelised until slightly caramelised. Remove orange slices the day before, then refrigerate from the heat and allow to cool. until needed. 3 Mix the garlic and olive oil together. Place the bread slices on a baking sheet and brush both sides with the garlic oil. Bake for 5–8 minutes, until toasted. 4 Divide the feta between the toasted slices. Top with the orange mixture and scatter over the hazelnuts. Arrange salad leaves on serving plates, top with the toasts and serve. n Per serving 450 cals, fat 31.3g, sat fat 9.6g, carbs 29.6g, sugars 13.1g, protein 12.7g, salt 1.7g, fibre 2.3g www.vegetarianliving.co.uk
Christmasdinner tarragon. Divide the mixture into 12 and mould into croquette shapes. 4 Toss the croquettes in the breadcrumbs until well coated. Place on a plate, cover and chill for 2 hours. 5 Heat the remaining oil in a frying pan and cook the croquettes for about 10–15 minutes, turning occasionally, until golden and cooked through. 6 Meanwhile, mix together the mayonnaise, herbs, garlic and lemon juice until smooth. Serve the croquettes with salad leaves, and the herby mayonnaise drizzled over or served separately. n Per serving 505 cals, fat 39.8g, sat fat 4.6g, carbs 31.8g, sugars 3.8g, protein 5.5g, salt 0.2g, fibre 6g
Brussels sprout, potato and leek croquettes
Any leftover croquettes can be frozen in a sealed container for up to 3 months.
Mains Toasted nut roast with squash, cranberries and quinoa Serves 6 | Prep 40 mins Cook 1 hr 15 mins
Brussels sprout, potato and leek croquettes Serves 4 Prep 25 mins + cooling and chilling Cook 35 mins 500g Maris Piper potatoes, peeled and cut into even-sized pieces 8 tbsp olive oil 100g Brussels sprouts, shredded 1 leek, shredded 2 tbsp chopped fresh tarragon 50g breadcrumbs 100ml vegan mayonnaise 1 tbsp chopped fresh dill
1 tbsp snipped fresh chives 1 clove garlic, crushed 2 tbsp lemon juice mixed salad leaves, to serve 1 Cook the potatoes in a pan of boiling, salted water until tender. Drain thoroughly and mash. 2 Meanwhile, heat 2 tablespoons of the oil and sauté the Brussels sprouts and leek for 6 minutes, stirring occasionally, until softened. Remove from the heat and allow to cool. 3 Mix together the mashed potatoes, sprout and leek mixture, and the
For the nut roast: 200g mixed Brazil nuts, hazelnuts, pecans and almonds, roughly chopped 550g squash, peeled, deseeded and diced 4 tbsp olive oil 2 onions, chopped 2 cloves garlic, finely crushed ½ tsp sweet smoked paprika 75g ready-to-eat apricots, chopped 50g dried cranberries, chopped 4 tbsp fresh chopped herbs, e.g. sage, thyme, oregano and rosemary 100g baby spinach leaves, snipped 4 tbsp passata 180g cooked quinoa (60g before cooking) 75g breadcrumbs For the mushroom and Marsala sauce: 4 tbsp olive oil 250g mixed mushrooms 2 cloves garlic 300ml vegetable stock 100ml Marsala wine 2 tbsp chopped fresh sage 1–2 tsp cornflour 1 tsp maple syrup
Toasted nut roast with squash, cranberries and quinoa
1 Preheat the oven to 180C/fan 160C/ gas 4. Spread the nuts on a baking sheet and bake for 8–10 minutes, stirring once during cooking, until golden. Remove from the heat and allow to cool. Lightly oil and line a 1.2–1.5-litre loaf tin. 2 Cook the squash in a pan of boiling water for 10 minutes, until tender. Drain thoroughly and set aside. 3 Heat the oil in a pan and sauté the onion and garlic for 8 minutes, until softened. Add the paprika, apricots, cranberries and herbs and cook for 2 minutes. Add the spinach and heat through, until it has wilted. 4 Remove from the heat and stir in the squash, nuts, passata, cooked quinoa and breadcrumbs, until well combined. Spoon into the prepared loaf tin and press down well. Cover with foil and bake for 45–50 minutes. Uncover and bake for a further 15 minutes. 5 To make the sauce, heat the oil and sauté the mushrooms for 5 minutes, stirring until golden. Add the garlic and sauté for 2 minutes. Using a slotted spoon, transfer the mushrooms to a plate and keep warm. 6 Add the stock to the pan, bring to the boil and cook rapidly until reduced by two-thirds. Add the wine and sage and bring back to the boil, cooking rapidly until reduced by half. Remove 2 tablespoons of the sauce and blend with the cornflour in a small bowl. Stir back into sauce and bring back to the boil, until slightly thickened. Return the mushrooms to the pan, add the maple syrup and heat through. 7 Remove the loaf from the oven and allow to stand for 5–10 minutes. Unmould on to a serving plate and garnish with fresh sage leaves. Spoon some of the mushroom sauce on top and serve the remainder separately. Serve in slices. n Per serving 540 cals, fat 37g, sat fat 5.9g, carbs 38.3g, sugars 21.7g, protein 12.3g, salt 1g, fibre 7.8g
The roast can either be frozen whole or ready-sliced, interleaved with greaseproof paper.
The roast and mushroom sauce can be made the day before and kept chilled in the fridge.
Christmasdinner Profiteroles with leek, peas and pesto cream Serves 6 | Prep 35 mins + cooling | Cook 1 hr For the choux pastry: 200ml water 75g unsalted butter 100g plain flour, sifted 3 free-range eggs, beaten 15g vegetarian Parmesan-style cheese, freshly grated For the filling: 4 tbsp olive oil 4 leeks, shredded 2 sticks celery, thinly sliced 2 cloves garlic, chopped 150g frozen peas 200g vegetarian goat’s cheese 80g walnuts, chopped For the pesto cream: 1½ x 145g carton fresh pesto sauce 10 tbsp double cream 1 Preheat the oven to 200C/fan 180C/gas 6 and grease 2 baking sheets. 2 To make the choux pastry, heat the water and butter in a small pan, stirring until the butter has melted. Bring to the boil and remove from the heat. Beat in the flour until smooth. Return to the heat and cook for 2 minutes, beating until smooth. Remove from the heat and leave to stand for 2 minutes. Gradually beat in the eggs, until smooth. Allow to cool. 3 Spoon the choux pastry into a piping bag fitted with a 1cm plain nozzle and pipe 24 balls on the prepared baking sheets. Sprinkle over the cheese. 4 Bake for 25–30 minutes, until golden. Remove from the oven and prick the bases with a skewer. Turn upside-down and bake for a further 5 minutes, until dry. Remove from the oven and allow to cool. 5 To make the filling, heat the oil and sauté the leeks and celery for 6 minutes, until softened. Add the garlic and peas and sauté for a further 7 minutes. Remove from the heat, stir in the goat’s cheese and allow to cool. Stir in the walnuts. 6 Reduce the oven to 190C/fan 170C/gas 5. Using a sharp knife, carefully split the profiteroles and spoon in the filling. Cover with foil and bake for 10–15 minutes, until heated through. Meanwhile, place the pesto and cream in a small pan and heat through. 7 Serve the profiteroles on a bed of ovenroasted baby vegetables. Drizzle over the pesto sauce and serve immediately. n Per serving 907 cals, fat 81.9g, sat fat 35g, carbs 21.4g, sugars 6g, protein 21.2g, salt 1.7g, fibre 6.3g
The choux balls can be frozen separately to the filling, or filled and frozen. Reheat thoroughly.
Christmas star loaf Serves 6 | Prep 45 mins + cooling and chilling Cook 1 hr 20 mins 12 tbsp olive oil 2 small onions, finely sliced 550g squash, peeled, deseeded and diced 1 aubergine, diced 2 cloves garlic, chopped 2 tbsp fresh thyme leaves 125g vegetarian Camembert, diced 2 x 350g packets ready-made croissant dough 1 free-range egg, beaten 3 tbsp mixed seeds, e.g. sunflower or pumpkin 4 tbsp sherry vinegar 1 tbsp Dijon mustard 3 tbsp chopped fresh mixed herbs, e.g. flat-leaf parsley or basil 1 Preheat the oven to 200C/fan 180C/gas 6. Place 4 tablespoons of the olive oil in a large baking tray, toss in the onion, squash and aubergine and bake for 20 minutes. 2 Remove from the heat and stir in the garlic and thyme, then bake for a further for 20 minutes. Remove from the heat and allow to cool. Stir in the Camembert. 3 Open both packets of croissant dough and
Profiteroles with leek, peas and pesto cream
unroll. Cut each in half to create 4 rectangles. Fold each rectangle over to create smaller squares and then shape each into flattened balls, creating 4 rounds. Roll each ball into a 25cm circle. 4 Place one circle on a baking sheet lined with parchment paper. Spread over a third of the filling within 1cm of the edge. Brush the edges with water, then place a second circle on top. Spread another third of the squash mixture on top within 1cm of the edge, and brush the edges with water again. Repeat the layering, finishing with a plain circle on top. 5 Using a sharp knife, cut the layer of circles into 12 triangles, starting 2cm from the centre. Then, working with two triangles at a time, lift up and twist each one anticlockwise three or four times. Place down on the tray, tucking in the ends slightly. Repeat with the remaining triangles. 6 Brush the top with the egg and scatter over the seeds. Bake for 40–50 minutes, covering with foil if browning too quickly, until risen. 7 Whisk together the remaining ingredients and drizzle over just before serving, or serve separately. n Per serving 748 cals, fat 51.9g, sat fat 16.7g, carbs 53g, sugars 11.8g, protein 17.8g, salt 1.5g, fibre 8g
You can cook the filling a day or two before, then use it to fill the croissant dough on Christmas morning.
Christmas star loaf
Christmas drinks Compiled by Kelly Rose Bradford
Chocolate & Clementine Cream
Whatever’s your top tipple, from gin to cider or Champagne, you’ll find something to enjoy in our selection of special veggie and vegan drinks for those celebratory moments.
£11, Marks & Spencer
Suitable for vegetarians, this cream liqueur really is the taste of Christmas in a bottle. Made with fresh dairy cream and orange flavouring, it will be a sure-fire hit throughout the holiday season – serve with a mince pie or three for full effect.
Adnams Copper House Dry Gin
£26.50, Tesco and other supermarkets It’s not hard to taste why this vegan-friendly gin was given the ‘World’s Best’ award at the International Wine and Spirits Competition in 2013. Clean and refreshing on the palate, its citrus and anise flavours make it perfect in either a simple G&T, or mixed as a Christmas Martini or gin fizz cocktail.
Moët & Chandon Impérial Brut Champagne
£32, Asda and most supermarkets
The festive season calls for bubbles and fizz – and no one does either quite like Moët & Chandon. This cult Champers is also vegan, so the perfect choice for all your Christmas and New Year parties and those all-important toasts.
Little Valley Brewery LVB X
£5.95, Suma Wholefoods and www.littlevalley brewery.co.uk All Little Valley Brewery beers are suitable for veggies and vegans, and most of their range is also certified organic. We think this awardwinning traditionally brewed barley wine makes for a tasty choice alongside traditional Christmas fare – think strong cheeses and rich fruit cakes to complement its malty flavours. This is one to enjoy throughout the winter months.
Sainsbury’s Fairtrade Cabernet Sauvignon Merlot
Riverford Organic Prosecco
Velvety smooth in the mouth, and tasting much more expensive than its price tag suggests, this Fairtrade Cabernet Sauvignon Merlot is a festive must-have, and the perfect red for Christmas dinner parties, or just with cheese and biscuits. It would also make a wonderful base for your homemade mulled wine.
Price varies, www.freedombrewery.com Certified by the Vegan Society, the Freedom Brewery always offers an excellent range of brews – from pale ales through to an American red beer – and all are produced in the most sustainable way possible. We thought the fresh, citrusy taste of the Liberty Pils was a brilliant all-rounder for the party season.
£9.99, www.riverford.co.uk Vegan, organic and amazingly zingy and refreshing, this semisparkling Prosecco is just the thing for welcome drinks, to put in festive cocktails, or just for sharing with friends over Christmas. Its fruity flavours make it wonderfully pairable with party food and savoury snacks, too.
Cottage Delight Farmhouse Mulled Cider
£15, John Lewis and independent retailers Why stick with mulled wine when you can have the heady aroma and intense taste of mulled cider this Christmas? Cottage Delight’s Staffordshire Brewery version has coriander seeds and ginger to give it extra warmth and a sweet and spicy flavour. Suitable for veggies and vegans.
Celia Dark Gluten-free Lager Fonseca Terra Prima Organic Reserve Port
£17.99, Waitrose It wouldn’t be Christmas without a fullbodied, rich port to serve at the end of a meal with the cheeseboard, or as an accompaniment to nuts and snacks. The Fonseca Terra Prima is organic, vegan and packs a real warming and fruity punch.
This vegan-friendly dark lager is glutenfree, Czech-brewed in a 14th-century castle, and naturally carbonated to boot! It has all the notes you would want from a Christmas beer – lots of toffee and caramel with a coffee aroma and a warming nutty taste. Something very different that will definitely keep not only your lager-drinking guests happy, but also those who prefer a more robust ale. www.vegetarianliving.co.uk
Pineapple and pink peppercorn mulled wine
Happy hour 46 |
photographY: Nassima Rothacker
Festivedrinks Christmas is a time of indulgence, but these delicious concoctions from Nicole Herft prove that even a warming punch or cheeky cocktail can give you a fruity health kick. Pineapple and pink peppercorn mulled wine I love spiced mulled wine! Especially when there are chunks of spiced and wine-soaked fruit to enjoy too. Experiment with your favourite fruit – stone fruit also work really well. Serves 4 750ml Rioja red wine 100g diced pineapple 4 tbsp coconut palm sugar 4 star anise 2 large cinnamon sticks 10 black peppercorns 4 cardamom pods, crushed 10 Szechuan peppercorns ½ tsp pink peppercorns 6 cloves 200ml orange or clementine juice sliced orange/clementine, cinnamon sticks and pink peppercorns, to garnish 1 Pour the Rioja into a saucepan and add the pineapple, coconut sugar, star anise and cinnamon sticks. 2 Cut a small square of muslin and place the black peppercorns, cardamom pods, Szechuan peppercorns, pink peppercorns and cloves in the centre of the cloth. Tie up with a piece of string and add to the saucepan. Place on a medium heat and bring up to a low simmer, then leave to simmer gently for 15 minutes. Remove from the heat and stir through the orange or clementine juice. 3 Divide between glasses, adding a slice of orange or clementine to each. Add half a cinnamon stick and one star anise to each glass. Sprinkle with pink peppercorns and serve.
Chocolates for my date I wanted to create an adult ‘hard shake’ that’s packed with energy and flavour. I’ve used the sweetness from dates,
pineapple and banana along with the energy from raw cacao, guarana and hemp seeds. Serves 2 50g Medjool dates, roughly chopped 30g raw cacao powder 80ml dark rum 200ml coconut milk drink (I use Coco) 3 tsp date syrup (or maple syrup) 60g frozen banana chunks 50g frozen pineapple chunks 2 tsp hemp seeds 30g toasted hazelnuts 1 tsp guarana powder 150g crushed ice extra crushed ice, to fill the glasses extra cocoa nibs, Medjool dates and chopped toasted hazelnuts, to garnish 1 Place all the ingredients into a highspeed blender and blend for at least 1 minute, or until completely smooth. 2 Pour into glasses and garnish with a sprinkle of cacao nibs and chopped toasted hazelnuts. Make a small slit in each Medjool date and press down onto the side of a glass.
Chocolates for my date
Ginseng hot toddy Warming, spiced, whisky-spiked drinks on a cold winter’s night can really comfort the soul. Ginger is great for digestion, has strong, flufighting qualities and can reduce blood pressure. Ginseng helps with energy and cognitive function, and there’s lots of vitamin C in the mix with both orange and lemon juices. Serves 2 1 chamomile teabag 4 thick slices of fresh ginger, lightly scored 4 strips of orange peel 120ml orange juice 25ml lemon juice 5 cloves 6 cardamom pods, lightly bashed
Ginseng hot toddy
2 star anise 4 pieces of dried ginseng 2 tbsp honey 80ml whisky 6 dashes orange bitters 1 Place the teabag into 250ml boiling water and leave to steep for 5 minutes, then remove the teabag. 2 Place the remaining ingredients into a small saucepan. Add the chamomile tea. Bring the mixture up to a gentle simmer. Cook on a very low simmer for 10 minutes to allow the flavours to infuse. Serve in heatproof glasses or mugs, sit back and relax…
Monkey nuts Bananas and nuts make the most awesome flavour combo and are packed with energy, good fats and nutrients. I’ve teamed these babies up with the Peruvian superfood energy of maca powder. Serves 2 100g frozen ripe banana chunks 2 tsp maca powder 80ml Jack Daniel’s 200ml almond milk
Pear and cinnamon sour
2 tbsp organic three-nut butter or peanut butter 2 tsp maple syrup seeds from 1 vanilla pod 200g crushed ice extra sliced banana, vanilla pods and toasted chopped nuts (optional), to garnish Place all the ingredients in a high-speed blender and blend until smooth. Pour into jars and top with the crushed ice. Garnish with sliced banana and halved vanilla pods. And maybe some crushed toasted nuts too!
Pear and cinnamon sour A sour creates that perfect balance between sweet and tangy. The possibilities are endless as far as flavours go, but I’ve decided to stick with something I know works well.
cinnamon sticks and ground cinnamon, to garnish Angostura Bitters 1 Place the pear juice, lemon juice, egg white, amaretto and ground cinnamon into a cocktail shaker with 2 handfuls of ice cubes. Shake vigorously for 1–2 minutes. The more you shake, the better the froth! 2 Put a few ice cubes into each glass and pour the sour through a strainer so that you retain as much foam as possible. Garnish with a pear wedge (make a little incision on the skin side and secure it to the side of the glass). Pop in a cinnamon stick and add a few drops of Angostura Bitters on top of the froth. Sprinkle the pear with a bit of cinnamon and enjoy.
Serves 2 120ml pear juice 80ml lemon juice 1 large egg white 80ml amaretto 2 pinches of ground cinnamon ice cubes pear wedges
Recipes adapted from The Healthy Hedonist by Nicole Herft (Kyle Books, £9.99). Photography by Nassima Rothacker.
Go Italian! A feast for the eyes as well as the taste buds, these colourful Italian bite-sized nibbles will go down a treat among your guests, alongside a glass of chilled Prosecco. Buon appetito!
Courgette, blue cheese and rocket Romano peppers, black olive paste and mozzarella
Vegetable rotolini Char-grilling vegetables gives them a wonderful deep, slightly smoky flavour, and when you roll them around other complementary ingredients, you have a sure-fire winner.
Courgette, blue cheese and rocket Makes 16 | Prep 10 mins | Cook 10 mins 3â€“4 courgettes, thinly sliced lengthways 200g vegetarian Gorgonzola-style cheese 2â€“3 handfuls of fresh rocket salt and black pepper, to season fresh basil or mint leaves, to garnish 1 Preheat a ridged grill pan until really hot and cook the courgette slices on both sides, until softened, giving them a quarter turn to create a charred cross-hatch pattern. 2 When all the slices are cooked, spread with Gorgonzola-style cheese. Top with rocket, season with salt and pepper, then roll up. 3 Transfer to a pretty serving platter, garnish with fresh basil or mint leaves and serve. n Per rotolini 47 cals, fat 3.7g, sat fat 2.4g, carbs 0.4g, sugars 0.3g, protein 2.9g, salt 0.8g, fibre 0.2g
Aubergine, pesto, tomatoes and mozzarella
photographY: Mowie Kay
Aubergine, pesto, tomatoes and mozzarella Makes 10 | Prep 10 mins | Cook 1 hr 20 baby plum tomatoes, halved 4–5 tbsp extra-virgin olive oil 1 long aubergine, thinly sliced lengthways 6 tbsp fresh basil pesto 250g buffalo mozzarella salt and black pepper, to season 1 Preheat the oven to 150C/fan 130C/ gas 2. Drizzle the tomatoes with a little of the oil in a roasting pan and season with salt and pepper. Cook in the preheated oven for about an hour, until they are semi-dried. 2 Cook the aubergine in the same way as the courgette (opposite). Season lightly and spread each length with pesto. Top with the dried tomatoes and a slice of mozzarella, and roll up to serve. n Per rotolini 156 cals, fat 14g, sat fat 4.8g, carbs 1.8g, sugars 1.6g, protein 5.6g, salt 1g, fibre 1.2g
Romano peppers, black olive paste and mozzarella Makes 12 | Prep 20 mins Cook 10 mins 3 Romano peppers 4 tbsp black olive paste 250g buffalo mozzarella salt and black pepper, to season 1 Carefully put the peppers directly over a medium flame on a gas stove and cook until the skin is blackened all over. Alternatively, you could use an overhead grill. Once they are blackened all over, pop them into a plastic bag and leave to cool. 2 The peppers should be soft and the blackened skin should come away very easily. Cut into 4 lengths. Season lightly and spread each length with a little olive paste. Top with a slice of mozzarella and roll up to serve. n Per rotolini 71 cals, fat 5.2g, sat fat 3g, carbs 1.6g, sugars 1.6g, protein 4.3g, salt 1g, fibre 1.2g
Fig, blue cheese and rocket pizzette Figs have a natural affinity with blue cheese, and the rocket balances the sweet and the salt with a peppery kick. Choose figs that are ripe, but not too soft. Robiolino is a lovely soft, mild cheese not unlike Philadelphia cream cheese, but with a slightly less pronounced flavour. Makes 8 | Prep 20 mins + proving | Cook 10 mins 300g vegetarian robiolino (or other buttery cream cheese) 400g vegetarian Gorgonzola-style cheese 4–5 ripe fresh figs generous handful of fresh rocket For the pizzette dough: 500g Italian ‘00’ flour 10g salt 5g fresh yeast 250ml warm water 1 First, prepare the pizzette dough. Put the flour into a large mixing bowl and stir in the salt. In a separate bowl, stir the yeast and water together until the yeast has dissolved, then mix it into the flour. Bring everything together to form a soft dough. Leave the mixture to rest for 10 minutes, then lightly knead the dough, cover and leave to rest for 1 hour, somewhere not too warm. 2 Lightly knead the dough a second time and leave for a further 1 hour. 3 Knead the dough a third time, then cut into 8 pieces. Roll the dough out into 20cm circles, making sure the bases are really thin. Lay them on floured baking sheets and leave for
30 minutes while you preheat the oven to its highest setting, usually 230C/fan 210C/gas 8. 4 Spread the bases with a thin layer of robiolino. Arrange small nuggets of Gorgonzola-style cheese over the top and bake for 8–10 minutes, until the bases are crisp and golden. 5 Slice or quarter the fresh figs and arrange them over the pizzette. Garnish with fresh rocket and serve immediately. n Per pizzette 569 cals, fat 32.1g, sat fat 20.9g, carbs 52.6g, sugars 4.8g, protein 18.4g, salt 2.8g, fibre 3.2g
MARGHERITA PIZZETTE If your gathering includes young children, you might want to serve this simple-style version of the pizzette. 120ml passata ½ tsp dried oregano 1 tbsp extra-virgin olive oil, plus extra to drizzle 400g buffalo mozzarella fresh basil leaves, to garnish Prepare the bases as in the main recipe, mix the passata, oregano and oil together, and spread a thin layer over each base. Tear the mozzarella into pieces and arrange over each pizzette. Drizzle with olive oil and bake. Garnish with fresh basil leaves and serve.
Fresh spinach and herb frittate These delightful little saucer-sized frittate can be made in a non-stick mini wok on the stove or in very small, lightly oiled cake tins – or you can even make one large frittata and cut it neatly into squares or triangles. We’ve used spinach and a mix of herbs here, but you can vary the veggies and even add some grated cheese. Makes 18 | Prep/cook 30 mins large handful of fresh spinach 4–5 tbsp extra-virgin olive oil 1 small onion, finely chopped 6 free-range eggs, beaten handful of mixed fresh herbs (e.g. flat-leaf parsley, basil and chives), finely chopped salt and black pepper, to season 1 Wash the spinach thoroughly and squeeze lightly to remove excess water. Cook the spinach in a small saucepan over a medium
heat until it is wilted – this should only take 2–3 minutes. Set aside to cool, and then chop well. 2 Heat 2 tablespoons of the oil in a small frying pan and cook the onion until it is soft but still translucent. Leave it to cool a little and then add it to the spinach and mix well. Add the beaten eggs and mix well. Season to taste with salt and pepper, then stir in the chopped herbs. 3 Add a little of the remaining oil to a very small omelette pan or mini wok set over a medium heat and pour in one-third of the mixture. Using a non-stick spoon or spatula, draw the egg mixture from the sides of the pan into the middle, until the whole frittata begins to set. Turn the heat down to low and let it continue to cook until completely set (you can flip it over at this stage). 4 When fully set, remove the pan from the heat and keep warm. Repeat with the
remaining mixture. Cut into slices or squares and serve warm. COOK’S TIP If preferred, preheat the oven to 180C/fan 160C/gas 4 and divide the mixture between three small saucer-size cake tins, and cook for about 20 minutes, until set. Or alternatively, pour the whole lot into a roasting pan and cook for about 30 minutes. n Per frittata 53 cals, fat 4.5g, sat fat 0.8g, carbs 0.4g, sugars 0.2g, protein 2.5g, salt 0.3g, fibre 0.1g
Recipes adapted from Cicchetti by Liz Franklin (Ryland Peters & Small, £9.99). Photography by Mowie Kay.
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Odd one in
There’s no need to feel awkward if you’re the only vegetarian at the Christmas dinner table. Make things easy on yourself and your host, says Sarah Beattie, by bringing your own homemade pie.
about Sarah 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 Woman’s 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
‘You’re a vegetarian? What on earth do you eat for Christmas dinner?’ It’s a cliché because most of us have been asked it so many times. Christmas can be testing though, when, as a vegetarian, you’re the odd one out. It’s isolating and awkward at a time when you want to feel included and happy. Too many people have to sit through Christmas meals pushing food around their plates, with a forced smile. To avoid stress and strife – at least around the table – I’ve put together some ideas for vegetarians, and their hosts. It may be obvious to us veggie veterans but it’s worth pointing out that vegetarians
won’t just have the vegetables with the gravy. And potatoes roasted around the turkey aren’t suitable, ditto the stuffing that’s been cooked inside the bird. However, vegetarian suet, mincemeat, mince pies and Christmas puddings are readily available and taste just as good. Remember that reading the ingredients label is second nature to most of us, but not to everyone. Non-vegetarian hosts shouldn’t panic. There are loads of recipes in this issue, on the VL website and elsewhere online. But do overcater – in my experience, other people often ask to ‘have some of that too, please’. Making generous vegetable dishes such as succotash (corn and beans), smothered kale, parsnip gnocchi or roasted roots can save time and hob space. A packet of filo pastry is very useful as you can use just two or three sheets and then reseal it. Use it to make parcels or ‘crackers’ stuffed with leeks, spinach, walnut pâté and chutney, Brie and cranberry sauce, or spiced pumpkin and sage. If cooking for a vegan, brush it with oil instead of butter. Stuffed vegetables are a good standby but try to make them a bit festive. Tomatoes and peppers, despite their seasonal red and green colours, never seem very appropriate flavours for Christmas dinner. A good guest doesn’t cause problems, so offering to bring your own dinner – which can just be slipped into the oven when the
turkey is out and resting – is a good solution. A layered pot pie can be your self-catered self-contained Christmas dinner. You can tailor it to your own requirements: vegan, gluten-free, nutfree or whatever. Use Christmassy flavours and luxurious ingredients to make it look and taste extra special. Little jars of treats from the deli can be used (don’t be surprised if your fellow guests start exhibiting signs of early-onset Menu Envy). The recipe opposite can serve as a guideline. Instead of a flaky pastry top you could use choux, shortcrust or potato pastry. To make a dairy-free, gluten-free cobbler top, rub 50g vegetable margarine into 100g ground almonds, 25g rice flour, ½ teaspoon of baking powder, salt and thyme. Bind with a little almond or soya milk and pat out to just under 1cm thick. Cut rounds and lay on the top of your filling. Truffled mash makes an easy but special top for your pie: simply boil some floury potatoes and mash the drained cooked spuds with a good drizzle of truffle oil in place of butter. Season with salt and pepper, and fork or pipe on to your pie. I’ve used a fairly traditional chestnut stuffing mixture in the base of the pie. If you don’t like chestnuts, try a breadcrumb, sage and onion or a parsley and lemon one instead – dried cranberries can be added for extra
flavour. Braised leeks, roasted pumpkin or squash, shredded Brussels sprouts, porcini, quail’s eggs, prunes: all these things make equally delicious layers. You are only limited by your imagination. You can just please yourself. And maybe next year, you won’t be the odd one out. Bon appétit and Merry Christmas one and all.
Photography © Sarah Beattie 2016
Gettogether Christmas pot pie
Christmas pot pie Serves 1 | Prep 20 mins | Cook 30 mins 1 tsp oil 1 large red onion, finely sliced salt, pepper and sugar 125g mushrooms, wiped 1 clove garlic, thinly sliced leaves from a sprig of thyme 2 tbsp red wine 75g cooked chestnuts (vacuum-packed, jarred or canned), chopped ½ onion, chopped 1 tbsp sultanas a little orange zest ½ tsp ground cinnamon ¼ tsp ground cumin ¼ tsp ground coriander 25g Stilton (optional) 1 free-range egg, beaten 100g ready-rolled flaky or puff pastry 1 Preheat the oven to 200C/fan 180C/ gas 6. Preheat the grill and grease a small ovenproof dish. 2 Heat the oil and slowly fry the red onion until it is very soft. Mix in a good pinch of salt, pepper and sugar. 3 Place the mushrooms on a grill pan, cup-side up. Scatter over the garlic and thyme, and drizzle with the wine. Put under the grill and cook until the mushroom juices run. 4 Mix together the chestnuts, onion, sultanas, orange zest, cinnamon, cumin and coriander. Press the mixture into the bottom of the ovenproof dish, cover with the red onion and crumble over the Stilton, if using. Top with the mushrooms, scraping the grill pan juices on to the filling. 5 Brush the rim of your dish with the beaten egg, or damp with water. Cover with the pastry, pressing to seal the edges. Trim and re-roll the excess pastry to decorate the top. Brush all over with the remaining egg and bake for about 15–20 minutes, until puffed and golden. n Per serving 907 cals, fat 44.5g, sat fat 19.5g, carbs 96.3g, sugars 40.1g, protein 24.3g, salt 3.9g, fibre 15.3g
To make your pie vegan, leave out the Stilton and egg, and brush the top of the pie with soya milk. Ensure your puff pastry is made with oil, not butter.
You can freeze the pie before or after baking. Ensure it has defrosted completely before putting in the oven to reheat.
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Photograph: Polly Wreford
Gingerbread house page 64
festive baking Share the pleasure of baking, with free-from mince pies, iced gingerbread and showstopping desserts.
bins on Rob photograph: Jas
Our regular columnist Áine Carlin conjures up a bit of Christmas nostalgia, with easy-to-create vegan treats from the warmth of her Cornish kitchen.
Áine’s seasonal delights
Christmas conjures up so many different emotions, most of which (or at least in my case) border on the bittersweet. As I get older, the feeling of nostalgia becomes ever more obvious… those childhood memories seem all too distant as I scramble to recreate the perfect Christmas in my own home. Food is obviously a central component to these winter-led festivities, and as each year passes my focus becomes less on gifts (I basically don’t care) and instead I find all my energies redirected into what we will be eating rather than what we’ll be giving – or indeed ‘getting’. Santa is still welcome, of course, but in much less extravagant measures. There are always a few fall-back (foolproof) recipes I have to hand that tend to make proceedings go a little easier – chocolate orange cookies being just one (see page 60). So incredibly simple but still with maximum ‘homemade’ impact. Serve them alongside coffee for a fun festive treat or bag them up for your guests to take home (grown-up goodie bags never go amiss, in my opinion). Either way, they’ll be a hit. And then there’s the dreaded bread. While dough can be the nemesis of many, this mincemeat plait (see page 60) is an absolute cinch to make – don’t be afraid when it comes to kneading this sucker, and give it some well-intentioned welly. Thankfully there are a few bread doughs that are seemingly invincible and this is definitely one of them.
About Áine Áine 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.
Stuff it generously with that most British of fillings and whammo you have an impressive centrepiece that is guaranteed to render a ‘wow’. But what about dessert, I hear you cry?! Well, I’ve got you covered in the form of a pillowy white, über-crunchy, vegan pavlova. Having taken a note out of Ms Lawson’s book many moons ago, I’m definitely in the ‘one fruit’ camp. That is, instead of loading up on a multitude of berries and whatnot, keep it elegantly straightforward with an abundance of pomegranates instead. For a slightly less finicky option, figs also work particularly well, especially pared with the pistachios. Above all, remember to maintain some sort of pudding simplicity. Trust me when I say, the less fuss, the better, which, in case you were wondering, is precisely how I intend to approach Christmas. I’m paring down and paring back this year (although we still intend to have a tree), so nevermore will food be more prevalent. I’m thinking mugs of steaming hot cocoa (laced with some sort of alcohol), oodles of marron glacés (my ultimate festive obsession) and endless Christmas movies on a loop (The Family Stone, Miracle on 34th Street, and my forever top pick, Scrooged), all while curled up safely on the sofa with the real world kept at bay. This is my low-key way of acknowledging the season without getting too caught up in the mayhem. If, like me, you’re foregoing parties for something a bit less socially draining, then be rest assured you are not alone. Now where’s that bottle of sherry…
Pomegranate pavlova As pretty (and delicious) as it is, vegan meringue can be, shall we say, a little temperamental. Trust me when I say I’ve tried
it every which way but this method seems to render the most consistent results. I prefer to use my ‘aquafaba’ (aka canned chickpea water) at room temperature, as it seems to whip much more easily, which is the absolute key to success – you want those peaks as stiff as you can get ’em. Granted, this does take a little patience (much longer than the eggy equivalent, in my opinion), but it should mean you end up with a pretty much invincible pavlova that’s a stunning centrepiece. Serves 6 | Prep 30 mins + cooling | Cook 3 hrs For the meringue: 200ml chickpea liquid (drained from 400g can chickpeas) 150g icing sugar 1 tsp cream of tartar (optional) 1 tsp rose water (optional) For the filling: 400g coconut yogurt ½ tbsp pomegranate syrup (not molasses), plus extra for drizzling For the toppings: 2 x pomegranates, deseeded 50g crushed pistachios 1 Preheat the oven to 100C/fan 80C/gas ¼. Line a baking sheet with parchment paper. 2 Drain the liquid from the chickpeas into a large bowl. Whisk vigorously with an electric whisk for around 10–15 minutes, until it forms stiff peaks. Sift in the icing sugar, a little at a time, whisking thoroughly each time to incorporate. Finally, add the cream of tartar and rose water, if using, and whisk again until the peaks are stiff and hold their shape with ease. 3 Roughly dollop the mixture on to the prepared baking sheet, smoothing with the back of a spatula into your desired shape.
Bake for 3 hours, turn the oven off and allow the meringue to cool completely in the oven before removing, for about 1½–2 hours. Don’t be tempted to open the door. If not using immediately, it is crucial you store the pavlova in an airtight container until needed. 4 For the filling, lightly whip the coconut yogurt and pomegranate syrup together until combined. Refrigerate until needed. 5 To serve, spoon the coconut yogurt mixture into the centre of the pavlova and top generously with the pomegranate seeds. Sprinkle over the crushed pistachios and finish with a drizzle of pomegranate syrup. n Per serving 241 cals, fat 5.5g, sat fat 1.2g, carbs 43.3g, sugars 41.8g, protein 5.2g, salt 0.7g, fibre 3.3g Be sure to check packaging ingredients when shopping for yogurt that is made from coconut, so you don’t end up with coconut-flavoured dairy yogurt! Chocolate orange cookies with cranberries and walnuts
Chocolate orange cookies with cranberries and walnuts Cookies are an absolute mainstay at Christmas – and not just for Santa Claus, I might add. I like to keep a batch of this stupidly easy chocolate dough chilling in the fridge for any last-minute guests that might arrive – warm cookies anyone? While they’re pretty amazing straight out of the oven, I also pop a handful in a cellophane bag, secured with some requisite festive ribbon to hand out as handmade ‘hostess with the mostess’ goodie bags. Makes 10 cookies Prep 20 mins + chilling Cook 12 mins 90g dairy-free margarine 100g raw cane sugar 50g dark brown sugar 1 tsp orange extract 2 tbsp orange juice 150g spelt flour 25g cocoa powder ¾ tsp baking powder 50g dried cranberries 50g chopped walnuts sea salt and freshly grated nutmeg, to sprinkle on top 1 In a large bowl, beat the margarine and sugars together until light and fluffy. Add the orange extract and juice, and beat vigorously until combined. 2 Add the flour, cocoa powder and baking powder and, using a spatula (or your hands), stir the mixture together until it forms a thick dough. If it seems a little dry, add another tablespoon of orange juice or plant milk.
Both the uncooked dough and the baked cookies can be frozen.
‘There are always a few fall-back (foolproof)recipes I have to hand that tend to make proceedings go a little easier’ 3 Work the cranberries and walnuts into the dough, turn out on to a clean surface and form into a log shape. Wrap in cling film and chill for at least 1 hour. 4 Preheat the oven to 180C/fan 160C/gas 4. Take the dough out of the fridge and allow it to soften slightly for around 10 minutes, before dividing evenly and rolling into balls. Place the dough balls on to a lined baking sheet and gently flatten each one with the back of a fork. Sprinkle over a little sea salt and some freshly grated nutmeg, then bake for 10–12 minutes. 5 Remove from the oven while they are still slightly soft and allow them to cool for a minute or two, before transferring to a cooling rack. n Per cookie 224 cals, fat 10.4g, sat fat 2.1g, carbs 30.5g, sugars 18.6g, protein 2.8g, salt 0.8g, fibre 1.7g
Mincemeat plait I don’t know about you, but I’m a total mincemeat fiend. Come November, I’m happy to consume the stuff with shameless gusto and that feeling doesn’t leave until the last, lonely mince pie has been well and truly obliterated – which is round about midJanuary in our house. There is something so familiar and comforting about those spices wafting through your kitchen on a cold, winter’s eve – paired with a sweet, cinnamonroll style bread, I might just be in ‘Season’s Greetings’ heaven. Serves 6 | Prep 35 mins + proving Cook 12 mins 200g strong bread flour pinch of fine sea salt 7g sachet quick-acting yeast 200ml warm soya milk
Vegankitchen ½ tbsp raw cane sugar ½ vanilla pod 2 tbsp olive oil 2 tbsp melted dairy-free margarine 1 tbsp ground cinnamon 2 tbsp dark brown sugar 200g mincemeat
For the glaze: 50g icing sugar 1 tsp vanilla extract ½ tbsp soya milk 1 Lightly whisk the flour, sea salt and yeast together in a large bowl. 2 Place the soya milk in a pan along with the cane sugar and vanilla pod, and gently warm until it is hand hot. Remove the vanilla pod and whisk the oil into the warm soya milk. 3 Make a well in the centre of the flour and pour in the liquid. Gently combine, using a spatula (or your hands), and if it appears at all dry (it shouldn’t), add a tablespoon of soya milk at a time, until it forms a rough sticky dough. 4 Flour a clean surface and turn the dough out on to it. Knead for at least 10 minutes, until it is smooth and elastic. Oil the mixing bowl and place the dough back in the bowl. Cover and set aside in a warm place for 30 minutes. 5 Preheat the oven the 220C/ fan 200C/gas 7. Once the dough has doubled in size, turn it out on to a clean surface and roll it into a rectangular shape. Brush it all over with most of the melted margarine and dust liberally with the ground cinnamon. Sprinkle over the brown sugar and distribute the mincemeat evenly over the dough. 6 Carefully roll it into a sausage shape before cutting in half, down the centre. Twist the two halves together and secure each end by pressing firmly. Transfer to a lined baking tray, brush with the remaining margarine and bake for 10–12 minutes. 7 Remove from the oven and set aside to cool. Whisk the glaze ingredients together and, while the plait is still warm, brush it generously over the bread. Allow it to set slightly before serving. COOK’S TIP If buying rather than making your own mincemeat, check the ingredients label to ensure it contains vegetable suet. n Per serving 359 cals, fat 10.7g, sat fat 1.8g, carbs 62.1g, sugars 36.5g, protein 4.6g, salt 0.5g, fibre 3g www.vegetarianliving.co.uk
We’ve taken the hard work out of finding the perfect veggie or vegan sweet treats – from children’s stocking fillers and advent calendars to after-dinner indulgence.
Santa’s sweet shop Compiled by Kelly Rose Bradford
There are no shortage of sweet treats on the high street at Christmas, but as all veggies know, hidden gelatin, fish oils and other animal by-products can often pop up in the most unexpected of places and it’s not always as simple as just plucking a selection box or advent calendar from the supermarket shelves. But the pleasure in giving or receiving a gorgeous box of chocolates or an indulgent gift pack of sweeties is all part of the festivities, and our Christmas confectionery finds are all veggie (and some are vegan, and gluten-free, too), so you can tuck in or give them as presents with confidence. Enjoy!
Jealous Sweets Christmas Crackers £8.99 Ocado, Harvey Nichols and www.thejealouslife.com
Veggie, vegan, gluten-free and satisfyingly chewy, the Jealous range is a great find all year round, but this fab seasonal packaging makes this the perfect gift for sweet-toothed adults and children alike. Choose from six fun designs, all containing 200g of fruity, sour or tangy jellies and chews.
£8.99, www.lakeland.co.uk Ideal for gifting for those hard-to-buyfor veggie grown-ups, or to produce as a vegetarian-friendly after-dinner treat, these dark chocolate bottles are brimming with undiluted rum, whisky, cognac and triple sec – totally tasty and totally adults only! Would make a fabulous secret Santa gift, too.
Christmas Hat Percy Pigs
Plamil Selection Box
Who doesn’t love Percy Pigs? These veggie-friendly chewy Santa Percys will bring a smile to the biggest and littlest faces this Christmas. And they don’t just make the ideal stocking filler either – how about using them as festive cake or biscuit toppers on your Yuletide baking?
Everyone loves to find a selection box under the tree on Christmas morning, and Plamil’s pack of festive-themed goodies are organic, vegan, and free of gluten and nuts too. Probably the ultimate free-from stocking filler for little (and big!) ones.
£1.60, Marks & Spencer
£3.99, Holland & Barrett and www.plamilfoods.co.uk
Chocs&candy Mini Moos Organic Santa Bar
99p, Holland & Barrett and Morrisons All Moo Free products are free from dairy, gluten, wheat and soya, as well as being vegan and organic. Their Christmas range includes festive figures and advent calendars, but we’ve fallen in love with these little Santa bars – they’re great for classmate gifting and stocking stuffing.
Divine Chocolate Tasting Set
£5.50, Oxfam and www.divinechocolate.com This gift pack has 12 cute little bars of vegetarian, Fairtrade, all-natural chocolate in a mouth-watering array of flavours, including dark with raspberries, sweet and salty milk with toffee and sea salt, and white with strawberries. Who could resist?
Holland & Barrett Advent Calendar £3.99, Holland & Barrett
Advent calendars are a Christmas musthave, and your veggie and vegan little ones will enjoy the countdown to the big day even more with this fab calendar from H&B. The 24 choccie treats behind each door are completely dairy- and gluten-free, not to mention mega-tasty, too.
The All Dark Collection £25, www.hotelchocolat.com Looking for a sophisticated luxe gift for the vegan in your life? Look no further – this amazing collection includes bars, slabs and indulgent truffles and pralines, all in an intense high-cocoa content dark chocolate. Exquisitely packaged, too.
Kinnerton Dark & Smooth Chocolate Mints £5, Ocado and Asda
As well as their fab free-from advent calendars, Kinnerton have a wide range of dairy-, egg-, gluten- and nut-free chocolate products – and this classy boxed collection is the perfect after-dinner mint for veggie and vegan festive get-togethers.
Liquorice Collection £11.99, www.lakeland.co.uk This vegan-friendly liquorice gift set is great for those ‘what to buy’ for dad/ uncle/granddad moments. And the generous pack with its apple, strawberry, raspberry and original flavours means there’s more than enough to share with the rest of the family, too.
Chococo Studded Slabs £5.50–£6.50, www.chococo.co.uk
This Dorset-based artisan chocolate brand’s studded slabs make a tasty stocking filler, all made from origin milk, dark or white chocolate with added flavours such as orange or raspberry. All are vegetarianfriendly, with several vegan varieties including the Glorious Ginger, Mintylicious, Oaky-smokey Chilli, and Berrylicious.
£7.99, www.mazachocolate.co.uk Perfect for the health-conscious friend, Maza dark almond and coconut bars are all dairy-, gluten- and soya-free. Plus it is the only chocolate in the UK to be sweetened with lower GI palmyra nectar for an intense dark chocolate packed with a minimum of 70% cacao. www.vegetarianliving.co.uk
Gingerbread treats to make, bake and share
Christmas is all about giving, so why not spread a little seasonal magic with Annie Rigg’s special spiced and iced goodies. Gingerbread house This decorative and delicious gingerbread house makes a fabulous table centrepiece for Christmas and will elicit oohs and aahs of admiration when it is unveiled! For a traditional look, decorate the gingerbread with white icing, sweets and candy canes, as well as silver sugar balls. Serves 12 | Prep 1 hr | Cook 30 mins Make up this recipe twice: 375g plain flour ½ tsp baking powder 1 tsp bicarbonate of soda 3 tsp ground ginger ½ tsp ground cinnamon ¼ tsp each of ground cloves and allspice pinch of salt 125g unsalted butter, softened 75g dark muscovado sugar 1 free-range egg, lightly beaten 100ml golden syrup To decorate: 1 quantity royal icing (see recipe, below) edible silver balls assorted sweets 1 Sift the flour, baking powder, bicarbonate of soda, spices and salt together into a mixing bowl and set aside. Put the butter and muscovado sugar in a second bowl and beat until fluffy. Add the egg and golden syrup and mix until smooth. Add the sifted dry ingredients and mix again until smooth. 2 Flour a clean work surface. Shape the dough into a ball and push on it and press it on to the work surface, turning it round often. Do this for a minute, then flatten into a disc, cover with cling film and chill until firm. Repeat these steps to make a second quantity of gingerbread dough. When you are ready to bake the house, preheat the oven to 180C/ fan 160C/gas 4. 3 To make templates for the house, take a large sheet of paper and draw a rectangle measuring 20cm x 11cm for the roof. Make another paper rectangle measuring 19cm x 10cm for the front and back walls. You will also need a template for the
sides – this will be a 10cm square with a 4cm high triangle on top. 4 Sprinkle more flour on the work surface. Using a rolling pin, roll out the dough to a thickness of about 3–4mm. Use your paper templates to cut out 2 roof shapes, 2 big walls and 2 sides. Arrange them on greased and lined baking sheets. 5 Bake the gingerbread in batches, for about 10–15 minutes each, until firm and just starting to brown at the edges. Remove from the oven and leave to cool completely. 6 Make up the royal icing and spoon it into a piping bag, fitted with a plain nozzle. Take one gingerbread side and pipe a line of icing along the bottom and up one side. Hold it up on a serving tray or platter. Take a big wall and pipe some icing along the bottom and 2 sides. Hold this at a right angle to the first, iced side. Pick up the second big wall and pipe some icing along the bottom and 2 sides. Hold this in place opposite the other wall and so that it meets the side at a right angle. Repeat with the remaining side. 7 Once the walls are completely set and secure, attach the roof. Pipe a line of icing down the gables and position one roof panel on either side of the gables. Pipe a line of icing across the top of the roof. Hold the roof in place until the icing is firm. 8 To decorate, pipe patterns on to the roof panels. Pipe windows and doors, as well as icicles, and decorate with sweets, as shown here or as you like. n Per serving 695 cals, fat 19.2g, sat fat 11.5g, carbs 125.4g, sugars 76g, protein 7.3g, salt 0.9g, fibre 3.6g
Royal icing 500g royal icing sugar 75–100ml cold water Tip the royal icing sugar into a large mixing bowl and add the water gradually, mixing with a whisk or wooden spoon, until the icing is smooth and thick enough that it will hold a ribbon trail when the spoon or whisk is lifted from the bowl.
photograph: Polly Wreford
Seasonalbaking Sparkly snowflake cookies Look out for snowflake cookie cutters in sets of assorted shapes and sizes. Once covered in fondant icing, these cookies can be decorated in a vast array of nonpareils, lustres and glitters, which all help to create a frosted and sparkly winter wonderland feel. Makes 16 | Prep 40 mins | Cook 12 mins
photograph: Kate Whitaker
For the spiced ginger cookies: 375g plain flour, plus extra for dusting ½ tsp baking powder 1 tsp bicarbonate of soda 1 tsp ground cinnamon 3 tsp ground ginger ¼ each tsp ground cloves, nutmeg and allspice pinch of salt 125g unsalted butter, softened 75g light brown soft sugar 1 free-range egg, beaten 3 tbsp clear honey 3 tbsp black treacle 1 tbsp lemon juice To decorate: icing sugar, for rolling out 300g white ready-to-roll fondant icing 2 tbsp apricot jam, warmed ½ quantity royal icing (see recipe, on page 64) white edible glitter and nonpareils 1 Sift together the flour, baking powder, bicarbonate of soda, spices and salt. Cream together the butter and sugar until light and creamy. Add the beaten egg, honey, black treacle and lemon juice and mix until smooth. Add the sifted dry ingredients and mix again until smooth. Knead the dough lightly, just enough to bring it together, then wrap in cling film and refrigerate for 2 hours. 2 Preheat the oven to 180C/fan 160C/ gas 4. Take the dough out of the fridge and put it on a lightly floured work surface. Roll it out to a thickness of 3–4mm. Using a snowflake cookie cutter, stamp out shapes and arrange them on greased and lined baking sheets. Gather together the off-cuts of the dough and re-roll to make more shapes. Use a cocktail stick to make a hole in the top of each cookie, if you plan to hang them. 3 Bake the cookies on the middle shelf of the oven for 10–12 minutes, or until
firm and the edges are just starting to brown. Leave to cool on the sheets for about 5 minutes, before transferring to a wire rack to cool completely. 4 Lightly dust a work surface with icing sugar. Roll out the fondant icing to a thickness of 3mm. Using the cookie cutters, stamp out snowflakes to match each of your cookies. Lightly brush the top of each cold cookie with the warmed apricot jam. Position one fondant snowflake on top of each cookie, gently smoothing it into place with your hands. 5 Fill the piping bag with the royal icing and pipe a border of lines or dots around the edge of the fondant icing on each cookie. While the royal icing is still wet, sprinkle edible glitter, lustres and nonpareils over it so that they stick in place. 6 Using embossing tools (if you have them), press decorative patterns into the fondant icing. If you have made holes for hanging the cookies, push a cocktail stick through the fondant to
make a hole in the same place. Leave the cookies to dry, then push a length of thread through each hole and tie a knot to secure. n Per cookie 333 cals, fat 7.1g, sat fat 4.3g, carbs 65.2g, sugars 46.8g, protein 3.1g, salt 0.4g, fibre 1.4g
Recipes by Annie Rigg, adapted from Christmas Cookies to Make & Bake (Ryland Peters & Small, £9.99). Photography by Kate Whitaker and Polly Wreford.
Yuletide yumminess! Readers can order a copy of Christmas Cookies to Make & Bake for the special price of £7.99, including p&p. Call 01256 302699 and quote reference HS4.
photographY: Tara Fisher
Everyone can enjoy Olivia Wollenberg’s gorgeous goodies, full of the traditional flavours of Christmas with cinnamon, nutmeg and ginger – but without gluten or dairy.
Christmas mince pies It is rare to have any sort of room for dessert after the mammoth Christmas meal that most of us enjoy, but trust me, you should leave a little room for these! Makes 8 mince pies | Prep 30 mins Cook 50 mins softened coconut oil, for greasing the tins 3 x ultimate pastry recipe (see opposite), with 2 tsp ground cinnamon, ½ tsp ground cloves, ½ tsp ground nutmeg and ½ tsp grated fresh ginger or ground ginger added 1½ tbsp maple syrup, to brush coconut palm sugar, to sprinkle
Christmas mince pies
For the mincemeat filling: 4 red apples, peeled, cored and chopped zest of 1 large orange 125g raisins 30g coconut palm sugar ¼ tsp ground cloves ¼ tsp ground nutmeg 1 tsp ground cinnamon
Free-fromtreats The ultimate pastry I never thought it would be possible to create a pastry that tastes this good without the use of wheat, flour and butter. This recipe is one I absolutely could not live without since it has given me the flexibility to make so many exciting creations. The pastry works best with shop-bought oat flour or ground jumbo oats that have been sifted. Fine oatmeal can work, but not as well.
‘I love a family Christmas and I’m never happier than when snuggled up on the sofa with my sisters and a duvet, watching a movie’
35g raw coconut oil, plus extra softened coconut oil for greasing the dish 200g oat flour 90ml maple syrup Melt the coconut oil so that it is liquid. Leave to cool for a few minutes after melting. Combine all the ingredients in a large bowl and stir with a spoon until well mixed. Knead with your hands to allow them to come together, making sure your hands are not too warm as this may cause the pastry to crumble a little.
1 Preheat the oven to 180C/fan 160C/ gas 4. Grease one or two muffin tins with coconut oil. 2 Roll out the pastry between two sheets of cling film. Cut out bases from two-thirds of the pastry and line the tins, leaving the tops open. Roll out the remaining pastry and use a round cutter to cut out lids and a starshaped cutter to cut out decorations. Set aside for now. 3 To make the mincemeat filling, boil all the mincemeat ingredients in a saucepan with 100ml water for 15–20 minutes over a medium-high heat, stirring occasionally. 4 Fill the pastry cases with the mincemeat and cover with the pastry tops, pressing the edges down. Place a pastry star on the top of each lid. Brush the pastry tops with maple syrup and sprinkle coconut palm sugar on top. 5 Bake for 30 minutes until the tops begin to look golden and crunchy. When cool, sprinkle over a little extra coconut sugar and serve. n Per Pie 616 cals, fat 20.9g, sat fat 13.6g, carbs 99.6g, sugars 49.3g, protein 9g, salt 0.3g, fibre 8.1g
Christmas popcorn I wanted to be able to add a little something to an essential Christmas pastime, and so I created a unique festive popcorn to be snacked on in front of the TV. Serves 6 | Prep/cook 5 mins 75g melted raw coconut oil 100g popcorn kernels 3 tbsp coconut palm sugar ½ tsp ground cinnamon ¼ tsp ground nutmeg ¼ tsp ground cloves
1 Gently heat 10g of the coconut oil in a large pan, then add the kernels. Cover the pan immediately with a lid and let the kernels pop, shaking constantly so that they don’t burn. 2 When all the kernels have popped, transfer the popcorn to a large bowl. Pour the remaining coconut oil, coconut palm sugar and spices on top and stir in. n Per serving 172 cals, fat 13.1g, sat fat 10.9g, carbs 12.6g, sugars 10.6g, protein 1.2g, salt 0g, fibre 0.9g www.vegetarianliving.co.uk
Raw Christmas flapjacks When we were little, my mum started buying Christmassy treats at the beginning of the season and we were never without festive snacks. Although I can no longer eat many of these treats, I still want my home to always be full of Christmassy goodies and so I experimented with the flavours of Christmas to create some really simple flapjacks that would be ideal to have around the house. Makes about 14 flapjacks Prep 10 mins 200g jumbo oats 250g soft pitted Medjool dates 75g soft dried apricots 1 tsp ground cinnamon ½ tsp ground nutmeg ½ tsp ground allspice ¼ tsp ground ginger 20g flaxseed pinch of salt Mix all the ingredients in a food processor until well combined. Spread into a 20cm x 28cm brownie tin and cut into stars for a festive twist or squares. Store in an airtight container for 2–3 days. n Per flapjack 117 cals, fat 1.7g, sat fat 0.3g, carbs 23.2g, sugars 13.5g, protein 2.6g, salt 0.1g, fibre 2.8g
Recipes adapted from Livia’s Kitchen by Olivia Wollenberg (Ebury, £20). Photography by Tara Fisher.
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winter warmers Dishes for every occasion over the holidays, from entertaining friends courtesy of Marcus Wareing, to cracking an egg to create a quick meal.
Marcus Wareing at home
A Michelin-starred chef with award-winning restaurants to his name and a MasterChef: The Professionals judge, Marcus also enjoys cooking the food he loves for friends and family. Here he shares three dishes for all occasions…
I use gyoza or wonton wrappers a lot as a handy alternative to fresh pasta when making ravioli. Here they’re
photographY: Jonathan Gregson
Cook to impress
Butternut squash and sage dumplings with hazelnut and coconut sauce and kale
stuffed with a classic Italian ravioli filling, but to mix things up they contain a fusion of flavours that work amazingly well together. Serves 6 | Prep 30 mins | Cook 50 mins about 30 gyoza wrappers 200g kale, tough stalks removed 1 tbsp coconut oil 2 tbsp roughly chopped roasted hazelnuts, to serve For the filling: 350g diced butternut squash 180g ricotta cheese ½ nutmeg, freshly grated 2 tbsp chopped sage For the sauce: 1cm piece of fresh ginger, peeled and finely chopped 50g blanched hazelnuts, chopped 400ml coconut milk 2 tbsp sweet sherry ¼ nutmeg, freshly grated, plus extra to serve sea salt and freshly ground black pepper
Butternut squash and sage dumplings with hazelnut and coconut sauce and kale
1 For the dumpling filling, arrange the squash in a steamer set over simmering water and steam for 8–10 minutes, until tender. Allow to cool, then put in a blender or food processor with the ricotta, nutmeg, sage and seasoning. Pulse-blend
until combined but be careful not to over-mix. 2 To make the sauce, put the ginger and hazelnuts in a small saucepan and lightly toast. Add the remaining sauce ingredients and bring to a simmer. Cover and simmer for 20 minutes, then use a stick blender to blitz until smooth. Season to taste with salt and black pepper. 3 Lay 3–4 gyoza wrappers on the worktop and brush the outside edges with water. Place a heaped teaspoonful of the filling on to each wrapper, fold on the diagonal and pinch the edges together to make a triangle shape. Repeat with the remaining filling and wrappers. 4 Arrange the dumplings in a single layer in a steamer set over simmering water. Steam for 10–12 minutes before serving. 5 For the kale, lightly steam until just tender, then heat the coconut oil in a large frying pan or wok. When really hot, add the kale and toss until lightly golden on the edges. Season with salt and black pepper and divide between plates or bowls. Sit the dumplings on top and finish by spooning over the sauce and garnishing with chopped hazelnuts and freshly grated nutmeg. n Per serving 440 cals, fat 29g, sat fat 14.6g, carbs 32.5g, sugars 6.2g, protein 10.5g, salt 1.9g, fibre 5.6g
Simple supper Harissa-glazed aubergine with coconut and peanuts Aubergines are a fantastic vegetable that absorb flavours really well. They do release a lot of liquid when cooked, though, so itâ€™s important to char-grill the slices until really golden, otherwise the additional flavours will become diluted when serving. Serves 4 | Prep 20 mins | Cook 30 mins 2 aubergines 3 tbsp olive or rapeseed oil 1 tsp flaked sea salt, plus extra 150g dairy-free coconut yogurt grated zest and juice of 1 lime 50g rose harissa 30g agave syrup 1 tsp lemon juice 75g roasted and salted peanuts, roughly chopped Â˝â€“1 red chilli, finely sliced coriander cress or salad cress 1 Preheat the oven to 200C/fan 180C/ gas 6. Heat a char-grill pan until hot. 2 Slice each aubergine lengthways into 6 long strips. Brush with the oil and season with the salt. Char-grill both sides of the aubergine slices until deep golden. You may need to do this in a couple of batches depending on the size of your pan. Transfer to a foillined baking tray and finish cooking in the oven for 15 minutes. 3 Mix together the coconut yogurt, lime zest and juice, and a good pinch of salt. Set aside. 4 Mix together the harissa, agave syrup, 4 teaspoons of water and the lemon juice. Season with salt and when the aubergine is cooked, brush liberally over the top of each strip. Return to the oven for 5 minutes. 5 To serve, place the aubergine slices on a large plate and dot the coconut yogurt around. Scatter over the peanuts, chilli and cress. n Per serving 264 cals, fat 21.1g, sat fat 3.7g, carbs 14.9g, sugars 14.6g, protein 9.7g, salt 3g, fibre 10.2g
Harissa-glazed aubergine with coconut and peanuts
Celebritychef Ricotta and semi-dried tomato gnocchi with piquillo pepper sauce Homemade gnocchi needn’t be difficult at all, but it is important to allow the ricotta to ‘hang’ for a good few hours to drain off excess moisture. You can do this in muslin cloth or by using a fine sieve – either will suffice if left long enough. Serves 4 Prep 50 mins + at least 8 hrs draining Cook 20 mins 400g ricotta cheese 100g semi-dried tomatoes, finely chopped 125g plain flour 125g fine semolina, plus extra for rolling 1 large free-range egg, lightly beaten ½ tsp smoked paprika 1 tbsp finely chopped flat-leaf parsley leaves olive oil, for frying 40g baby spinach leaves vegetarian Parmesan-style cheese, to serve For the sauce: 1 tbsp olive oil 1 clove garlic, crushed 2 small ripe tomatoes, about the size of golf balls, roughly chopped 100g piquillo peppers, from a jar, drained and roughly chopped 50ml white wine ½ tsp red wine vinegar ½ tsp caster sugar 1 heaped tsp roughly chopped oregano sea salt and freshly ground black pepper 1 To make the gnocchi, put the ricotta cheese in a fine sieve set over a bowl. Cover with clingfilm and keep in the fridge for at least 8 hours or overnight, to drain off any excess liquid. 2 Put the drained ricotta in a mixing bowl with the semi-dried tomatoes, flour, semolina, beaten egg, smoked paprika and parsley and season with salt and pepper. Mix together until you have a soft dough, adding a little more flour if the dough feels sticky when poked. 3 Roll the dough into small balls, weighing about 10g each, and lightly coat in semolina. Roll a fork over
Ricotta and semi-dried tomato gnocchi with piquillo pepper sauce
them to create a classic gnocchi shape, and keep cool until you are ready to cook them. 4 To make the sauce, heat the oil in a small–medium saucepan and add the garlic. Cook for 30 seconds, add the tomatoes and allow to simmer for 3 minutes, until they are softened. Stir in the peppers, white wine, red wine vinegar, sugar and oregano. Bring to the boil and simmer for 5 minutes to reduce the wine by half. 5 Transfer to a blender, or use a stick blender, and blitz until smooth. Season to taste. 6 Lightly oil a steamer and arrange
the gnocchi inside. Set above a pan of simmering water, cover and cook for 5 minutes. (You may need to do this in batches, depending on the size of your steamer.) 7 Heat a drizzle of oil in a large frying pan. Toss in the spinach and when it starts to wilt, add the sauce and then heat through. 8 Add the cooked gnocchi and toss in the pan to coat well in the sauce. Spoon on to plates and finish with shavings of Parmesan-style cheese. n Per serving 713 cals, fat 43.4g, sat fat 13.5g, carbs 56.1g, sugars 7.3g, protein 23.4g, salt 2.6g, fibre 3.7g
Recipes adapted from Marcus at Home by Marcus Wareing (HarperCollins, £20). Photography by Jonathan Gregson.
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Let’s get cracking! There’s so much more to this storecupboard essential than scrambling and omelettes. Try these delicious and nutritious dishes to get more eggs into your family meals.
Quesadillas are a brilliant way to get kids to eat a good breakfast. Omit the harissa and they’ll love these handheld cheesy triangles. They’re a great way to use up leftovers, too. Serves 4 | Prep 10 mins | Cook 15 mins
photographY: Louise Hagger
1 large ripe avocado ½ tsp ground cumin juice of ½ lime 2 spring onions, finely sliced 80g cherry tomatoes, chopped 3 free-range eggs 1 tbsp soured cream or crème fraîche 1½ tsp harissa knob of butter 2 tbsp finely chopped coriander leaves 4 soft white wraps 80g grated vegetarian Cheddar salt and freshly ground black pepper 1 Halve the avocado, remove the stone and scoop out the flesh into a bowl. Use a fork to roughly mash in the cumin, lime juice and some seasoning. Fold through the spring onions and tomatoes, and set aside. 2 Whisk the eggs in a bowl with the soured cream, harissa and seasoning. Melt the butter in a frying pan over medium heat. Add the eggs and gently scramble using a wooden spoon, then gently fold through the chopped coriander. 3 Take one wrap and spread half the avocado mixture over evenly. Spoon over half the eggs and finish with
half the grated Cheddar. Top with another wrap, pressing down a little to help seal together. Repeat with the remaining ingredients. 4 Place a dry griddle or frying pan over medium heat. Cook one quesadilla at a time for 3 minutes, carefully flipping over with a fish slice on to the other side for a further 2–3 minutes, or until crisp and melted. Remove and keep warm, while frying the remaining quesadilla. Slice and serve while warm. n Per serving 396 cals, fat 27.4g, sat fat 11.3g, carbs 22.6g, sugars 2.1g, protein 15.6g, salt 2.4g, fibre 4.5g
Egg curry Fried and blistered boiled eggs make a rich and rewarding addition to a curry. Once cut, the warm silky yolk will flood through the spiced sauce. Serves 4 | Prep 10 mins | Cook 20 mins 3 cloves garlic, roughly chopped 5cm piece root ginger, peeled and roughly chopped 1 red onion, roughly chopped 1 green chilli pepper, deseeded and roughly chopped 2½ tbsp ghee or groundnut oil ½ tsp yellow mustard seeds 1 tsp garam masala ½ tsp turmeric ¼ tsp smoked paprika 400g can chopped tomatoes 3 tbsp coconut cream 120g baby spinach leaves
Poached egg and congee rice
We always recommend choosing freerange and organic for the healthiest, most ethical eggs.
6 free-range eggs handful chopped coriander leaves, to garnish warmed chapatis, to serve salt and freshly ground black pepper 1 Whizz the garlic, ginger, red onion and chilli pepper in a food processor until finely chopped (or you can do this by hand). 2 Heat 1Â˝ tablespoons of the ghee in a pan. Add the garlic and ginger paste and fry for 2 minutes over medium-high heat. Stir through all the spices and continue to fry for a further 2 minutes. 3 Pour over the tomatoes, coconut cream and 400ml water. Season well with salt and pepper and simmer for
15 minutes, stirring occasionally, then add the spinach, folding through until wilted. 4 Meanwhile, bring a small pan of water to the boil. Carefully lower in the eggs and boil for 6 minutes. Drain and rinse under cold running water to cool quickly, and then peel. 5 In a separate pan, heat the remaining tablespoon of ghee. Add the eggs and fry over medium heat for 2â€“3 minutes, until blistered and golden all over. Tumble the eggs into the curry and cook for a further minute. Garnish with the coriander leaves and serve with warmed chapatis. n Per serving 531 cals, fat 35.3g, sat fat 16.6g, carbs 34.6g, sugars 8.5g, protein 19.9g, salt 1.9g, fibre 3g
Poached egg and congee rice This is a cleansing bowl of comfort. The rice is cooked to a soft, creamy porridge and the poached egg adds a glorious richness. Serves 2 | Prep 5 mins Cook 30 minutes 3 spring onions 3cm piece of root ginger, peeled 2 cloves garlic 1 tbsp groundnut oil 120g jasmine rice 80ml Shaoxing rice wine 1 litre hot vegetable stock 1Â˝ tbsp soy sauce 1 tbsp Chinese rice wine vinegar www.vegetarianliving.co.uk
Newideas 140g shredded spring greens 2 free-range eggs salt and freshly ground black pepper To serve: pinch of chilli flakes handful of roasted unsalted peanuts, roughly chopped small handful coriander leaves 1 lime, cut into wedges 1 Whizz the spring onions, ginger and garlic in a food processor until finely chopped (or chop by hand). 2 Heat the oil in a large pan, add the ginger and spring onion mix and fry for a couple of minutes over medium heat. Stir through the rice, then pour in the rice wine and let it bubble for 1–2 minutes, until reduced a little. Pour in the stock, soy sauce and rice vinegar and gently simmer for 25 minutes, stirring now and then. 3 At the 20-minute mark, stir through the shredded greens to wilt. The rice should be really soft and the stock thickened and soupy. Taste to check the seasoning. 4 Meanwhile, poach your eggs by filling a pan up to about 5cm with water and bring to the boil. Reduce the heat right down to a shudder. In turn, crack each egg into a teacup and gently slide it into the water, at separate sides of the pan. Cook for 2½ minutes, or until the whites have set. 5 Spoon the congee between warmed bowls and top each with a poached egg, a pinch of chilli flakes, roasted peanuts and a few coriander leaves. Serve with lime wedges to squeeze. n Per serving 515 cals, fat 21.5g, sat fat 4.3g, carbs 59g, sugars 8.4g, protein 19.8g, salt 6.4g, fibre 6.5g
Salted caramel chocolate soufflés No one is going to argue with this fluffy combination of chocolate and salted caramel. A dream in a dish. Serves 4 | Prep 15 mins | Cook 15 mins a little melted butter, to grease 120g dark chocolate (70% cocoa solids), broken into small pieces 2 tbsp double cream 3 large free-range eggs, separated 35g caster sugar, plus extra to dust icing sugar, to dust For the sauce: 120g sugar
Salted caramel chocolate soufflés
55g butter, cubed 4 tbsp double cream 1 tsp sea salt 1 Preheat the oven to 220C/fan 200C/ gas 7 and put a baking sheet inside. Brush the insides of four 150ml ramekins with melted butter, sprinkle with a little caster sugar and tip out the excess. 2 Make the sauce. Place the sugar and 100ml water in a small pan over low heat, stirring until the sugar has dissolved. Increase the heat and let the mixture bubble until it is a rich caramel colour. Add the cubed butter, stir to melt, then pour in the cream and stir through the salt. Set to one side and gently reheat when ready to serve. 3 Melt the chocolate with the cream in a heatproof bowl set over a pan of barely simmering water (the bowl
should not touch the water). Remove from the heat and stir through the egg yolks. 4 In a separate, scrupulously clean bowl, whisk the egg whites to form firm peaks. Add the 35g of sugar a spoonful at a time, whisking between each addition. Stir a spoonful of the whites into the chocolate mixture to loosen up the mix, then carefully fold in the rest. 5 Divide the mixture between the ramekins. Run a knife over the top to level, wipe the rims and run a clean fingertip around the edges. Pop on to the preheated baking sheet and turn the temperature down to 200C/ fan 180C/gas 6. Bake for 10 minutes until risen with a very slight wobble in the centre. n Per serving 714 cals, fat 48.9g, sat fat 29g, carbs 61.5g, sugars 61.2g, protein 8g, salt 2g, fibre 1g
Recipes adapted from Posh Eggs by Lucy O’Reilly (Quadrille, £12.99). Photography by Louise Hagger.
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© National Trust
ris images, Paul Har
© National Trust images, Paul Harris
s a m t s i r h C oming! is c Get crafty for Christmas Christmas wouldn’t be Christmas without carpets covered in glitter, kitchen tables smeared in glue and abandoned paper chains scattered on floors, as enthusiastic little makers get stuck into some serious crafting. However, the National Trust is offering families the opportunity to make a mess in someone else’s home – and some rather grand houses at that – by hosting a range of craft activities at venues around the country.
Activities vary by region and venue, but include opportunities to decorate festive jumpers, make baubles and create sparkling Christmas lanterns. There’s plenty on offer for grown-ups too, including artisan baking workshops, wreath making and willow crafts. Activities will be taking place throughout November and December – to find out what’s happening near you, head to www.nationaltrust. org.uk/features/christmas-craft-events.
Best foot forward Add a little extra sparkle to Christmas morning with these beautiful handmade stockings, individually stitched from recycled sari cloth. Produced in Bangladesh as part of a social enterprise to support survivors of trafficking, the stockings have a contrasting fabric cuff, handstitching to give a lightly quilted effect – and, very importantly, plenty of room inside for toys and goodies! Priced at £19.95, these extraspecial stockings are available from ethical homeware site www.decoratorsnotebook.co.uk, where you’ll also find more about the story behind the Basha project, the enterprise responsible for their production.
Craving slab This mega-sized chocolate bar is a kaleidoscope of colourful mixed dried fruits and nuts, turning a simple chocolate treat into something much more special. And it’s so easy to make too! Break into shards and pop into a cellophane bag tied with ribbon for a special gift.
Rainbow bark Serves 8 Prep 15 mins + setting and chilling Cook 10 mins 500g dark chocolate (70% cocoa solids), roughly chopped 50g white chocolate (30% cocoa solids), roughly chopped 10g whole freeze-dried Taken from Rainbow Bakes by Mima Sinclair raspberries (£9.99, Kyle Books). 50g dried banana chips Photography by 10g dried mango, cut into strips Danielle Wood.
10g pistachios, roughly chopped 10g dried coconut flakes 1 Line a 20cm x 30cm Swiss roll tin with baking parchment. 2 Place each chocolate in a separate heatproof bowl. Set one bowl over a pan of barely simmering water, making sure the base of the bowl doesn’t touch the water, and leave for about 5 minutes until the chocolate is melted and smooth, stirring once or twice. Repeat with the other bowl of chocolate. Remove from the heat. 3 Pour the melted dark chocolate into the prepared tin and leave to cool slightly at room temperature for about 5 minutes. Place spoonfuls of the melted white chocolate randomly over the dark
chocolate, then use a skewer or the tip of a sharp knife to marble the chocolates together. 4 Leave again at room temperature for 5–10 minutes until set slightly but still soft, then scatter over the raspberries, banana, mango, pistachios and coconut flakes. 5 Transfer to the fridge and leave to set hard for 2 hours. Once set, turn out of the tin and break up roughly into shards. Store in an airtight container, somewhere cool, for up to 2 weeks. n Per serving 401 cals, fat 22.9g, sat fat 12.4g, carbs 45.6g, sugars 42.7g, protein 4g, salt 0g, fibre 2.8g
Check dark chocolate ingredients as sometimes it can contain small amounts of milk. Organica and Plamil vegan white chocolate are fairly easy to come by.
© English Heritage
© English Heritage
Relive Christmas past
Experience the sights and sounds of Christmas celebrations through the ages at English Heritage venues this December. Enjoy a Victorian Christmas at Osborne on the Isle of Wight, with traditional games, carousel, entertainers, a falconer and toy workshops; take part in traditional Cornish dancing in the Pendennis Castle keep, with Christmas crafts, carol singing and mulled wine to fuel the Christmas cheer; and explore a medieval Christmas market, complete with vendors in traditional costume, in the grand surroundings of Lincoln Medieval Bishops’ Palace. l For full English Heritage event details, visit www.english-heritage.org.uk/events.
Take the train
Pull on your PJs and hop aboard The POLAR EXPRESS™ Train Ride for a magical Christmas experience. The famous train will run from Dartmoor Railway’s Okehampton Station on selected dates in December, and offers passengers the chance to enjoy festive entertainment, including a reading of the iconic story, as well as a hot chocolate and cookie – before a certain special someone boards the train to give every child a special gift, a silver bell cut from his sleigh. l Visit www.dartmoorpolarepxressride.com to book tickets – but be quick, as availability is limited, and the conductor is waiting…
Count down in style
The anticipation as Christmas approaches can be almost as much fun as the big day itself, but if you’re looking for an alternative to a chocolate-fuelled advent, it’s time for a little DIY! Attach pouches or small envelopes to garden twine with craft pegs for a quick and easy string of advent bunting, or get more creative with festive ribbon and a decorated branch to create a calendar that will double as a stylish decoration. Alternatively, invest in a reusable wooden or felt calendar for a simple eco-friendly alternative to disposable ones. l Find miniature pegs, festive ribbon, labels and other Christmas craft accessories at www.talkingtables.co.uk. Red wooden advent calendar house, £30 from www.tch.net.
GO! Five fab things to do in DECember
Put pen to paper
The kindly elves at the Royal Mail will once again be taking receipt of letters for Santa this year (provided, of course, you’ve been good!). Pop them in any Royal Mail postbox before 9 December in a stamped envelope addressed to Santa (or Father Christmas) at Santa’s Grotto, Reindeerland XM4 5HQ – and don’t forget to include a name and return address so he can reply.
Get your skates on
Enjoy the UK’s largest outdoor ice rink at Hyde Park’s Winter Wonderland, which celebrates its 10th year in 2016. Skate around the park’s picturesque Victorian bandstand to the sounds of live music or enjoy the spectacular sights from the iconic Giant Observation Wheel, one of over 100 festive rides and attractions on offer. Grown-ups can enjoy a tipple in the Bavarian Village, and there’s also a brand-new attraction for 2016, The Nutcracker on Ice. l Winter Wonderland runs 18 November to 2 January. Entry is free. Visit www.hydeparkwinterwonderland.com for more details.
There’s no need to worry about eating every last Brussels sprout at Christmas dinner, with Chava’s three clever and delicious ways to use your leftovers. Christmas time… ah, finally it has arrived: that wonderful season for delectable treats, family feasts and all things indulgent. I would quite happily spend the run-up to Christmas just sipping steaming mugs of mulled wine, while dreaming up delicious roasts, marzipan stollen and the prettiest homemade biscuits. Inevitably, I am brought back down to earth by the reality of the ‘big Christmas shop’. I’m sure you’re familiar with that one really hectic shopping trip, when you stock up for the big day as well as trying to get the cupboards filled for any impromptu get-togethers. Supermarkets up and down the country are pulling out all the stops in order to tempt us with their exciting special offers and family-sized multipacks. Before we know it, it’s also the season for endless shopping lists, overfilled trolleys and bursting-atthe-seams fridges. With so many tempting offers around, most of us are guilty of buying far too much. That, in turn, leads to mountains of food being thrown away in kitchens across the land. The figures from last year are quite an eye-opener: on Christmas day alone a shocking £64 million of food was wasted in the UK. If you, like me, don’t like the idea of wasted food, then it’s definitely time to resist the offers and streamline the shopping list. And there’s another great solution too: embrace cooking with leftovers – it’s brilliant, actually! Instead of trying to divide up every last morsel or scraping it into the bin, you can look forward to all the tasty recipes that you’ll be able to make in the days ahead. Cooking with leftovers has lots of advantages. My favourite is, that it forces you to get more creative. Throw into the mix that you can avoid food waste and save money at the same time, then it’s a win-win situation. To top it off nicely, if you use vegetables that have already been pre-cooked it significantly reduces the prep time in the kitchen too. If you usually end up with too many sprouts or parsnips at the end of your Christmas meal, then this month’s recipes are for you. I’ve even got a plan for that last serving of Christmas pudding when nobody could possibly squeeze in another bite! So let’s explore the best ways to make good use of all those edible extras.
Thai-spiced parsnip and butterbean soup Parsnips are such a versatile vegetable. They are a great addition in stews, root vegetable mash and obviously as part of ‘the trimmings’ for your Christmas feast. Sadly, my kids had never been keen on them – until I made this delicious soup! Serves 6 | Prep 10 mins | Cook 20 mins 2 tbsp vegetable oil 1 onion, chopped 1 clove garlic, crushed 1 medium chilli, deseeded and finely chopped 2.5cm piece of ginger, grated 2 stalks of fresh lemongrass 3 dried kaffir lime leaves (optional but nice!) 500g parsnips, peeled and sliced ½ x 400g can butterbeans 1 litre vegetable stock salt juice of ½ lime ½ tsp brown sugar 1 Heat the oil and sauté the onion until softened. Add the crushed garlic, chopped chilli and grated ginger. Cut the lemongrass stalks lengthways and add them to your pan, together with the kaffir lime leaves. 2 Stir in the parsnip, butterbeans and vegetable stock, then simmer for 15 minutes or until the parsnips are tender. Remove the lemongrass stalks and blend the soup until smooth. 3 Season with salt, the lime juice and sugar, to taste. Serve with crusty bread and a pinch of cayenne pepper, if you like a bit of extra spice. COOK’S TIP I often bash the lemongrass stalks with the back of a spoon, to release their fragrant flavour before cooking. n Per serving 116 cals, fat 5.6g, sat fat 0.4g, carbs 15.2g, sugars 6.8g, protein 4.1g, salt 2.8g, fibre 5.8g
Thai-spiced parsnip and butterbean soup
ABOUT CHAVA Chava Eichner is a freelance food writer and photographer who passionately creates for many meatfree 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 (7). Visit her website and blog, where you can find more mouthwatering food inspiration. www.flavourphotos.com Follow on Twitter @flavourphotos
Rustic bubble and squeak cakes
Rustic bubble and squeak cakes This twist on the classic British dish makes a tasty lunch or dinner. The potato cakes can be made in advance and kept in the fridge for a day or two. You could fry them in a pan or bake them in the oven – nice with a colourful side salad. Serves 4 | Prep 15 mins | Cook 30 mins 150g cooked Brussels sprouts 600g cooked potatoes, mashed vegetable oil, for frying 1 onion, chopped 20g parsley, chopped 1 tsp dried rosemary 1 tsp sea salt ground black pepper ½ tsp garlic salt 50g dairy-free cheese 1 heaped tbsp chickpea (gram) flour 1 Pulse the sprouts in a food processor until they are roughly shredded. Alternatively, chop them finely, then set aside. 2 Heat a little vegetable oil and sauté the onion until softened and translucent. Stir in the chopped parsley and rosemary, and continue to stir for a minute. Add the mashed potato, shredded sprouts and dairy-free cheese. Combine well and season with salt, pepper and garlic salt, to taste. Finally, stir in the chickpea flour, which helps to
bind the potato cakes together. This flour adds a slightly metallic taste when it’s uncooked, so make sure you adjust the seasoning beforehand. 3 With slightly wet hands, form 8 patties and shallow-fry them in a little oil, turning once. Alternatively, preheat the oven to 180C/ fan 160C/gas 4 and brush a couple of lined baking trays with oil. Place the cakes on the trays and brush the tops with more oil. Leave space between them as they will expand and flatten in the oven. Bake for 25 minutes. COOK’S TIP Choose a non-dairy cheese with a strong flavour – I like to use Vegusto Piquant or Smoked Violife in this recipe. n Per serving 310 cals, fat 16.6g, sat fat 3.6g, carbs 31.6g, sugars 4.7g, protein 9.1g, salt 2.5g, fibre 6.8g
Christmas pudding ice cream What a perfect way to use leftover Christmas pudding! I’ve discovered some ready-diced stem ginger in syrup at Sainsbury’s, which is ideal for this recipe. Serves 6 | Prep 30 mins + chilling 2 x 400ml cans coconut milk 2 tbsp cornflour 75g agave nectar or maple syrup 50g ginger syrup, from a jar of stem ginger 1 tbsp chopped stem ginger pieces 100g cooked Christmas pudding
‘If you usually end up with too many sprouts or parsnips at the end of your Christmas meal, then this month’s recipes are for you’
Christmas pudding ice cream
1 Place the bowl of an ice cream maker in the freezer and leave overnight. 2 The next day, add the cornflour to a bowl and pour in enough coconut milk or water from the bottom of the can to make a smooth paste. Set aside. 3 Scoop the remaining coconut milk into a saucepan and heat gently. Stir in the agave nectar or maple syrup, ginger syrup, ginger pieces and cornflour mix. Whisk until well combined and keep stirring while the ice cream base heats up. To thicken, it needs to get hot but don’t let it boil. 4 Allow the mixture to cool completely, then chill in the fridge for 1 hour. 5 When the mixture has chilled, pour it into the ice cream maker and churn for 15–20 minutes. In the meantime, use the back of a fork to break the Christmas pudding into small crumbs and set aside. Finally, transfer your ice cream into a freezer-proof container and stir in the Christmas pudding until everything is evenly combined. 6 Freeze the ice cream for about 4 hours, until set. The consistency is best if you eat it on the same day. However, if it’s been frozen for longer you may need to let it thaw a little before serving so that you can scoop it easily. n Per serving 380 cals, fat 23.8g, sat fat 20.1g, carbs 40g, sugars 24.3g, protein 2.1g, salt 0.2g, fibre 1.3g Make sure you check the label of your Christmas pudding before buying, for any non-vegan ingredients. www.vegetarianliving.co.uk
Butternut and goatâ€™s cheese crostini
Be inspired by Erin Gleesonâ€™s relaxed Californian approach to entertaining with a simple lunch menu with plenty of make-ahead elements to keep things stress-free!
Easyideas Erin Gleeson portrait: Marc
Sweet potato chowder
Butternut and goat’s cheese crostini Makes 40 crostini | Prep 20 mins Cook 25 mins
1 Preheat the grill to high and the oven to 200C/fan 180C/gas 6. Drizzle the baguette slices with olive oil and sprinkle with salt, then grill on one side for about 2 minutes. 2 Roast the butternut squash cubes with olive oil, salt and pepper for 20–25 minutes, or until golden, turning a couple of times. 3 Spread 1–2 teaspoons of goat’s cheese on each toasted slice of baguette and sprinkle all the tops with the roasted butternut cubes, fresh thyme leaves, flaky salt and olive oil. COOK’S TIP You can pre-roast the butternut squash the day before, and the baguette slices can be toasted a few hours ahead. n Per crostini 61 cals, fat 3.3g, sat fat 1.6g, carbs 5.3g, sugars 0.9g, protein 2.5g, salt 0.3g, fibre 0.6g
Food photographY: Erin Gleeson
1 baguette, cut into 1cm-thick slices olive oil, for drizzling and roasting salt 1 small butternut squash, peeled and cut into 6mm cubes 320g soft vegetarian goat’s cheese fresh thyme leaves, to sprinkle
Sweet potato chowder Serves 10 | Prep 10 mins Cook 30 mins 2 tbsp olive oil 1 large onion, diced 1 tbsp curry powder 3 cloves garlic, minced pinch each of salt and pepper 6 sweet potatoes, unpeeled and cubed 480ml unsweetened coconut milk 960ml vegetable stock Greek yogurt, pomegranate seeds and chopped spring onions, to garnish 1 Heat the oil and sauté the onion, curry powder, garlic, salt and pepper in a big pan for 5 minutes.
2 Add the sweet potatoes, coconut milk and stock. Simmer on a mediumlow heat for about 25 minutes, or until the potatoes are tender. 3 Use a hand blender to carefully purée the whole pot while hot. Add a little more stock or coconut milk if it seems too thick. Garnish with Greek yogurt, pomegranate seeds and chopped spring onions. COOK’S TIP The soup can be made a day or 2 ahead and reheated. n Per serving 287 cals, fat 12.6g, sat fat 8.2g, carbs 41.5g, sugars 13.3g, protein 4.4g, salt 1.8g, fibre 6.9g To serve, swap the Greek yogurt for a plain soya yogurt, like Alpro. www.vegetarianliving.co.uk
Easyideas Pear-thyme galettes Serves 8 | Prep 10 mins Cook 20 mins 2 x ready-rolled sheets puff pastry 60ml fig jam 2–3 pears, thinly sliced (no need to peel) 3 tbsp chopped raw walnuts 2 tbsp crumbled vegetarian Gorgonzola-style cheese 2 tsp fresh thyme leaves 2 tsp melted butter, mixed with 2 tsp honey 1 Preheat the oven to 200C/fan 180C/ gas 6. Lay the puff pastry sheets out on 2 baking sheets and snip off the corners (discard the corner dough). 2 Spread a thin layer of fig jam over each, leaving a small border. Lay the pears out in a circular pattern over the jam, overlapping a bit. Sprinkle the walnuts, Gorgonzola, thyme and the honey-butter mixture over the pears. Fold the edges of the dough to form a round tart. 3 Bake for 20 minutes, then allow to cool and use a spoon to remove any excess juices. COOK’S TIP These galettes can be made ahead and served at room temperature, or prepared ahead and baked fresh for lunch. n Per serving 224 cals, fat 13.7g, sat fat 5.6g, carbs 21.8g, sugars 13.2g, protein 3.6g, salt 0.4g, fibre 2.6g
Recipes adapted from The Forest Feast Gatherings by Erin Gleeson (Abrams, £21.99). Food photography by Erin Gleeson.
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A NEW DIMENSION OF NATURAL HAIR CARE
A beautiful Christmas by Sara Niven, beauty editor
Get ready for the holidays with gorgeous crueltyfree gifts and party tips to look your best.
Delightful dozen Tops for teens The eye-catching Snow Fairy gift set by Lush contains shower gel, body conditioner, a magic wand bubble bar and Father Christmas bath bomb. It’s vegan-friendly too. l £22.95 from www.lush.co.uk
One for the boys Green People’s Hydrate gift set for men contains an organic men’s facial exfoliator, wash and serum containing vitamins and plant proteins, all scented with organic essential oils. The gift is one of a festive range with donations from sales going to UK charity Butterfly Conservation. l £15.95 from www.greenpeople.co.uk
Luscious lavender Long Barn in Winchester produces the best lavender products (using lavender grown without pesticides) this beauty editor has come across. Treat someone special to this luxurious gift box containing a candle, pillow spray and body oil. l £55 from www.longbarn.co.uk
Why give one fragrance when you can give 12? The Dolma perfume box set contains 12 mini 1.8ml sizes of a variety of veganfriendly perfumes and is perfect for finding a favourite to buy full size, or for popping in your handbag or packing for trips away. l £22.95 from www.honestycosmetics.co.uk
Silent night Neom’s Three Nights of Peace will go down a treat with those who enjoy a relaxing soak in the bath and would be handy to post. The set includes three mini bath oils with powerful essential oils in Perfect Night’s Sleep, Real Luxury and Great Day variations. l £15 from www.neomorganics.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 if you have any concerns.
Treat nails to Barry M’s new Molten Metal nail polishes in a choice of four vegan-friendly shades at a bargain £3.99, available at Superdrug.
Party perfection If you’re aiming to look your absolute best for a special event this month, think ahead, advises Vegetarian Living’s beauty editor Sara Niven.
Coming up roses
Odylique’s vegan-friendly and certified organic Rose Gift Box includes Timeless Rose Moisturiser, Creamy Coconut Cleanser and Calming Rose Supertonic. A smaller travel version is also available – perfect for a stocking filler. l £49 from www.odylique.co.uk
Paul Mitchell’s range of vegan-friendly hair gift sets includes Give Tingle, with a Tea Tree Special Shampoo, matching conditioner and Tea Tree Firm Hold Gel. Hydrating and volumising gift sets are also available. l £30 from www.paulmitchell.com
Little pressies for little girls l Sweet Peaches scented Detangle Brush, £8.95 from
www.prezzybox.com. l Cosmetic purse (but also great for crayons!), from a selection starting at £2.99, available at Superdrug. l Hair accessories, £5.50 from Accessorize.
Hair and beauty salons tend to get massively booked up at this time of year, so if you’re in need of a cut and blow dry, have highlights that urgently need redoing or want to whip feet into shape for strappy sandals with a pedicure, then get in quickly! Of course, Christmas is so hectic that often it can be a struggle to find the time to even apply your own nail varnish, let alone visit a salon, and treatments can feel like a luxury at a time when finances may already be stretched. There’s plenty you can do at home, however, if that’s the case. I swear by my set of trusty heated rollers as a cheap, quick and effective alternative to a salon blow dry (and if it is raining and windy when you leave for a party there’s no risk of feeling you wasted your money!). Use on clean, dry hair, while you do your make-up or even take a bath and let them work their magic for 20 minutes or so. Remove, shake your head upside-down and rake through with your fingers, then lightly spray for a glamorous, full-bodied look or pin up with a few curls escaping for a formal event. For shorter hair, the right styling products and accessories like these diamante hair slides (pictured above: £8 for a set of four from Accessorize) can transform an everyday style into something special. Christmas is a time when you can afford to be a bit more adventurous with make-up, so be brave with a brighter shade of lipstick or a metallic shade on your eyelids – try Jane Iredale’s new vegan-friendly Smooth Affair eyeshadow in Gold (pictured above: £22 from www.janeiredale.com). If you’re shattered after a lot of late nights, however, it may be best to play up lips and go easy on the eyes. Under-eye concealer and two coats of mascara on curled lashes with a light shade over the whole socket area are what I opt for when my eyes look like they should be propped up on matchsticks! www.vegetarianliving.co.uk
Veggie coconut soup from Nadia Sawalha’s Little Black Dress Diet (Kyle Books, £14.99) Photography by Maja Smend
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Nutrition Editor Sue Baic Gardening Editor Alice Whitehead Vegan Editor Alice Gunn
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Beauty Editor Sara Niven Cover images Vegetable rotolini by Mowie Kay No reservations by Jonathan Gregson Vegan pavlova by Áine Carlin Rachel Demuth by Rob Wicks/Eat Pictures Sugar and spice by Polly Wreford
Additional images courtesy of Shutterstock
January issue, On sale 1 December
Publisher Tim Harris Advertising Sales Manager Wendy Kearns firstname.lastname@example.org t. +44 (0)1392 466099 Online Marketing Executive Adrian Lito email@example.com
Production Manager John Beare IT Manager Vince Jones
Circulation Manager Tim Harris
Subscriptions Manager Chris Wigg firstname.lastname@example.org (See page 72 for subscription details)
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www.vegetarianliving.co.uk © 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 information and prices, as far as we are aware, are correct at the time of going to press but are subject to change. Select Publisher Services Ltd cannot accept any responsibility for errors or inaccuracies in such information. Unsolicited artwork, manuscripts or designs are accepted on the understanding that Select Publisher Services Ltd incur no liability for their storage or return. Disclaimer: We cannot guarantee that events (such as festivals, markets, workshops, courses, etc.) covered in Vegetarian Living are completely vegetarian and/or vegan.
Use these handy conversion guides to help you out in the kitchen. For readers in Australia or the USA who prefer to use cup measurements, try an online converter, like the user-friendly calculator at www.theonlineconverter.co.uk. Weight 10g 25g 50g 75g 100g 125g 150g 175g 200g 225g 250g 275g 300g 325g 350g 375g 400g 425g 450g 500g 600g
¼oz 1oz 1¾oz 2¾oz 3oz 4½oz 5½oz 6oz 7oz 8oz 9oz 9¾oz 10½oz 11½oz 12oz 13oz 14oz 15oz 1lb 1lb 20z 1lb 5oz
700g 800g 900g 1kg
1lb 9oz 1lb 12oz 2lb 2lb 4oz
Oven temperatures Celsius Fahrenheit Gas mark 110 225 ¼ 130 250 ½ 140 275 1 150 300 2 170 325 3 180 350 4 190 375 5 200 400 6 220 425 7 230 455 8 Volume 30ml 50ml 100ml 125ml 150ml 175ml 200ml 300ml 400ml 500ml 600ml 700ml 850ml 1 litre 1.2 litres
1fl oz 2fl oz 3½fl oz 4fl oz 5fl oz (¼ pint) 6fl oz 7fl oz 10fl oz (½ pint) 14fl oz 18fl oz 1 pint 1¼ pints 1½ pints 1¾ pints 2 pints
Source: Guild of Food Writers
Promotions A healthy broth Baby soft skincare For tea lovers
Give the gift of green! These three stunning matcha tea powders from Pure Chimp are probably the healthiest present you’ll ever give. The new gift box contains the ever-popular Original Matcha, the zesty Lemon Matcha, and the brand new and uplifting Mint Matcha. Each gift is also a good deed, as 5% of profits from each sale go to charity. l £29.95 from www.purechimp.com.
Organic maca powder from Kiki Health is pure, raw and high in vitamins. It tastes delicious added to smoothies, juices, desserts and sauces and has been said to improve energy, hormone balance and general health. Shop the entire Kiki Health range online at Feel Good Matters, plus multiple other carefully chosen natural and organic brands. l £9.95/100g at www.feelgoodmatters.com. Enter code VMOFFER to receive a £5 discount when you spend £20 or more. Offer ends 30 November 2016.
No more spills
For hot and cold drinks on the go, the popular Klean Kanteen vacuum-insulated wide bottle just got even better! This new bottle now comes with the leak-proof Café Cap 2.0 to keep your drinks safely contained and completely spill free, turning your bottle instantly into a mug with one twist. Made from durable food-grade stainless steel and BPA-free, all Klean Kanteen’s bottles are designed to last and won’t impart or retain flavours. l Prices start from £23.95, from Amazon and Cotswold Outdoor. To find out more, visit www.kleankanteen.com.
Ecozone, the UK’s planet-friendly household products company, has launched a new Baby & Kids skincare range. Full of natural organic ingredients, the chamomile-scented products include baby shampoo, body wash, bubble bath, hand wash, body oil, body lotion and wipes. All are dermatologically tested and allergy-friendly, and free of chemical nasties such as parabens, SLS/SLES, palm oil, silicone, PEG and PPGs. l Prices start at £2.49, from Amazon UK, Ethical Superstore, Big Green Smile and Natural Collection.
Full of umami deliciousness, this warming Soya-free Miso Broth from Tideford Organics is made with coconut cream, red and green peppers, chives and coriander, along with a dash of lime for extra tanginess. Perfect to add interest to a quick lunch or spice up a simple supper, this new soup is organic, vegan and gluten-free, with no added sugar. l £2.89 from Ocado and selected Waitrose and Co-op branches.
The essential collection A shopping guide to the latest products for your vegetarian or vegan lifestyle…
Handmade Naturals say this is their most intensive face moisturiser yet. Smooth and rich, Super Hydrating Face Cream still retains the easily absorbed hallmark of all Handmade Naturals products. It’s excellent for dry skin during cold winter days and perfect as a nighttime moisturiser too. The unique formulation includes panthenol for extra hydration and sophisticated frankincense oils. l Available for £12.50 from www.handmadenaturals.co.uk or call 01270 877516.
Study to become a natural health practitioner
Learn more about the impact of diet and lifestyle on our health and wellbeing at the College of Naturopathic Medicine (CNM), while studying for a diploma to qualify as a natural health practitioner. CNM is the UK’s leading training provider in a range of natural therapies, including naturopathic nutrition, herbal medicine, acupuncture, homeopathy, naturopathy and natural chef training. Short courses for interest and postgraduate courses are also offered, with all CNM courses taught according to naturopathic, holistic principles. Find CNM colleges in the UK, Ireland, Finland and the USA. l For more information on courses, visit www.naturopathy-uk.com.
vegetarian LIVING La Maison du Vert vegetarian & vegan hotel & restaurant
Our hotel & restaurant is set in a stunning Normandy valley within 3 acres of beautiful gardens.
• Delicious vegetarian and vegan gourmet menus • Naturally grown produce, organic wines, ciders and beers • Visit Honfleur, Camembert, Monet’s garden, Mont St Michel Bayeux, D-Day landing beaches and war memorials • Chateaux, markets, gardens, beaches, picturesque towns • Walk, cycle, relax! • Free WIFI
45mm wide x rest 55mm high see
Contact: Debbie & Daniel Armitage 61120 Ticheville, Normandy, France Email: email@example.com
00 33 2 33 36 95 84
Adopt a goat for Christmas 95mm wide x 55mm high
45mm wide x 115mm high
Sandburne Vegetarian Guest House
Keswick’s Vegetarian Accommodation of Choice!
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 rooms with luxury showers or a self-catering cottage sleeping 2- 5 next door. * Delicious vegetarian or vegan breakfasts * Plentiful parking, free wiﬁ For more information please contact; Anthony Hazzard , Sandburne Vegetarian Guest House Chestnut Hill, Keswick CA12 4LS 017687 73546 / 07795673687 www.sandburne.co.uk email: firstname.lastname@example.org
95mm wide x 115mm high
Ambleside Manor V E G E TA R I A N C O U N T RY G U E S T H O U S E • Comfortable rooms on a vegetarian bed and breakfast basis • Set in over two acres of private grounds with plenty of parking • A short stroll from our award-winning vegetarian restaurants Zeffirellis and Fellinis
Rothay Road, Ambleside LA22 0EJ • 015394 32062 • ambleside-manor.co.uk
www.vegetarianliving.co.uk www.vegetarianliv w
45mm wide x 175mm high
45mm wide x 235mm high
45mm wide x 235mm high
Meat-free any day
95mm wide 45mm wide x x 175mm high 175mm high
45mm wide x 235mm high
45mm wide 95mm wide x x 175mm high 175mm high
45mm wide x 235mm high
Saint Martin’s Abbey at Petroro Castle
Italian vegetarian accommodation in a medieval castle! Stay in a 15th-century castle in the heart of Umbria, Italy, near to Todi, Assisi and Perugia, in the former home of the famous vegetarian Orthodox Monks of Saint Martin. All meals are organic and vegetarian, from produce grown by the monks on their farms in Tuscany and Umbria. Choose to stay in an apartment with a kitchen, or in a suite and have your meals in the refectory. Free Wi-Fi, daily Mass and meditation, and the opportunity to enjoy stunning scenery and local art. City within walking distance.
Meat-free Any Day by Sarah Beattie (Select Publisher Services Ltd) Paperback, 274 pages, RRP £14.99
‘I believe passionately in the pleasures of the fresh, and these vegetarian and vegan recipes will appeal to anyone who loves good food, any day of the week’ – SaRah Beattie, authoR
Buy it from www.selectps.com for the special price of £9.99
145mm wide x 55mm high
145mm wide x 55mm high
For more information please visit: www.saintmartinsabbey.com www.abbaziadisanmartino.com Or email: email@example.com Or call: +39 075 8947353
to advertise call Wendy onto01392 advertise 873270 call or email: onto firstname.lastname@example.org 01392 advertise 873270 call Wendy or email: on to wendy@v 01392 advertis 87 to advertise call Wendy on 01392 466099 or Wendy email: email@example.com VL76-96-7.indd 97
Eatingout Aurelia d’Andrea, author of Vegetarian Paris, explores the city’s newest vegetarian restaurants.
Paris There’s no better time to experience the City of Light than when it’s dressed in its holiday finery. In late November, twinkling Christmas lights are strung across the avenues, the Champs-Elysées is reborn as a mile-long marché de Noël, and terrace cafés fire up their outdoor heaters, making it possible to enjoy your coupe de Champagne with a side of street theatre. Pack your chicest winter travel wardrobe and your appetite too. ’Tis the season to celebrate veg à la française! Cosy dinners are a speciality at trendy new vegan bistro Le Potager de Charlotte, not far from the Gare du Nord Eurostar terminal. The market-driven dishes are vegetable-forward, and devoid of mock meats and faux fromages: think grainstuffed pumpkins, smoked
mushroom and potato roasts, and brightly coloured root-veg salads. If the avocado fashioned as a deviled egg is on the menu, select it as your starter from the three-course set menu (=C25), and definitely spring for a bottle of Bordeaux (=C17). Before launching a crowdfunding campaign to open their bricks-and-mortar café, Cloud Cakes worked the veg festival circuit, vending luscious dairy-free cupcakes in to-diefor flavours like tiramisu, lemon curd, and vanilla-raspberry. Now that they’ve settled into their new digs in the pedestrianised Montorgueuil district, offerings have expanded to include rich soups and savoury open-faced sandwiches called tartines. The generous Sunday brunch spread (=C25) includes scrambled tofu, spiced potatoes, salad, pancakes, and that elusive French treat, the vegan croissant. Fans of Hank Burger were overjoyed when the popular vegan enterprise opened Hank Pizza in August. At this casual northern
NEED TO KNOW Le Potager de Charlotte Facebook: Le Potager de Charlotte
www.cloudcakes.fr Marais spot, a hefty rectangular portion is yours for =C5. Try the truffle slice: the fragrant fungus is baked into the crust, topped with potato, seasonal mushrooms and truffle cream. For a vegan taste of Honolulu, order the Hawaiienne: tomato sauce, melted cheese, pineapple and smoked tofu. Or plump for the filling menu: two slices, organic drink and choice of dessert for =C13.
Wild and the Moon
Also recommended… l Juice bar du jour Wild and the Moon, near the two Hanks, also does quinoa-seaweed salad and avocado toast. l Oatmeal Paris in the Latin Quarter serves savoury and sweet breakfast bowls (=C6.50–=C8), matcha lattes and veggie burgers. l By day, My Kitch’n does kale-infused smoothies, sushi burritos and organic Gamay; by night, Swedish proprietor Jennifer Eric hosts vegan cooking workshops. l Tien Hiang, in arty Canal St Martin, focuses on faux
meat, big bowls of pho, grilled dumplings and noodles (=C4.50–=C7.50). l At Nata Yoga, near Père Lachaise cemetery, learn to meditate, breathe and stretch with English-speaking staff, then linger for fun, hands-on cooking classes.
Aurelia is the author of four Paris guidebooks, and is travel and beauty editor of VegNews, America’s premier vegan lifestyle magazine. Pick up a copy of Vegetarian Paris from the Vegetarian Guides stall at the Animal Aid Christmas Fayre in London on 4 December, or at www.vegetarian.travel.
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