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38 | living nikki legon’s cuisine There are many reasons why meat-free days are a great idea, from benefits to our own health to that of the planet. We asked Nikki for delicious vegan recipes that all the family can enjoy.

Nikki Legon's

cuisine Courgette Fritters

Gobi Aloo All recipes serve 4

Courgette Fritters 4 courgettes 4 tbsp self-raising flour (farine à gâteau) 50g vegan Cheddar cheese 2 tbsp olive oil Vegan cream cheese 125g raw cashew nuts 2 tbsp lemon juice pinch of salt and white pepper 1 tbsp nutritional yeast 110ml boiling water

METHOD For the cream cheese, soak the nuts in boiling water for 15 minutes. Drain away the soaking water and tip the nuts into a blender cup with the rest of the ingredients. Blitz until smooth. For the fritters, grate the courgettes and place into a tea-towel, squeeze to remove excess moisture. Combine with the flour and cheese, shape into small balls then flatten. Heat a non-stick frying pan over a medium heat, add oil and fry the fritters until golden. Serve topped with the cream cheese and a sprinkle of fennel fronds.

Gobi Aloo 2 large potatoes, parboiled and chopped into small pieces 200g cauliflower florets, parboiled and cut into small florets 1 tomato, skinned, deseeded and chopped 1 tbsp sunflower oil 1 large clove of garlic, crushed 1 large red chilli, chopped finely ¼ tsp turmeric powder ½ tsp coriander powder ¼ tsp cumin powder ½ tsp chilli powder ½ tsp garam masala

Profile for Living Magazine

Living Magazine April/May 19