FREE! cruelty-free beauty
VEGGIE | Issue 107 | SEPTEMBER 2017 FOOD * WELLNESS * LIVING WWW.VEGETARIANRECIPESMAG.COM
NEW SEASON STYLE: Easy-to-wear vegan leather
Healthy 26 energy breakfasts & make-ahead lunches
LOW-CAL EVERYDAY MEALS
DELICIOUS MEAT-FREE MEALS
36-pages of cruelty-free beauty advice
Issue No.107 | PRICE: £4.99 | Sept 2017
Season Ethical Style
TRY MADELEINE SHAW'S ROASTED CAULI SALAD
Vegan & Sugar-Free
Beautiful Bakes W I T H T H E B A K E O F F ' S N A D I YA , M A R T H A & C A N D I C E
VEGGIE ISSUE 107 SEP 2017_VEGGIE 11/08/2017 13:19 Page 2
WELCOME FOOD * WELLNESS * LIVING
September: when summer gets its second wind and we’re blessed with warm, sunny evenings to enjoy long alfresco suppers and tall, cool drinks before autumn truly takes root. We’ve scoured the capital to bring you the best veggiefriendly hot spots in the city, where you can make the most of this abundant season (p86). But, on the days that the heavens open and a month’s worth of rain falls in one day (this is the UK after all), there’s nothing I love more than listening to the pitter patter of rain drops against the window, whilst curled up in my living room with a fresh mint tea (picked from the garden) and a hearty slice of homemade cake - the only worry I have this month is choosing which bake to make from our amazing eight-page special. Turn to page 35 to unleash your inner Bake Off goddess this September - just be sure to invite us round to try your creations! H O L LY T R E A C Y E D I T O R
DEPUTY EDITOR S O P H I E S AY S I’ve been busy putting the freshest products of natural beauty to the test: check out my top 50 ethical beauty buys in our supplement this month - some are only £1!
September means back to school, but why should children be the only ones to enjoy new stationary?! I’ll be picking out my bamboo desk organiser from protecttheplanet.co.uk
Fuelled by my success with the Veganuary challenge, plant milks have become a mainstay in my diet and I’m loving the latest launches from Plenish and Pip & Nut.
VEGGIE ISSUE 107 SEP 2017_VEGGIE 11/08/2017 13:42 Page 4
VEGGIE ISSUE 107 SEP 2017_VEGGIE 11/08/2017 13:43 Page 5
15 CONTENTS E AT 10 THE SCOOP instagram.com/ veggiemagazine
Food news from the veggie world and updates from our lovely readers.
12 AN ODE TO THE
twitter.com/ veggiemagazine pinterest.com/ veggiemagazine DIGITAL EDITIONS ARE AVAILABLE FROM:
Travel arond the world with the mighty aubergine - who can resist baba ganoush?!
14 WAKE UP TO
Healthy breakfasts aren’t a myth – we’ve got three recipes that will get your morning off right.
19 IN THE KITCHEN
WITH ANNA BARNETT
Anna checks out Luca in Shoreditch and finds authentic Italian fare.
20 LUNCH IS SERVED
Lunch times needn’t be a limp sandwich – these recipes are easy to prepare in advance
24 SIX HEALTHY
If you’re going to eat al desko, make a good’un!
26 EAT YOU WAY BEAUTIFUL
Recreate Madeleine’s Shaw delicious cover recipe
30 HOW TO BUILD A BOWL
David Bez, author of Supper Love shows you how to build the perfect bowl food
35 READY, SET, CAKE!
Dive into our eight-page baking special in preparation for the return of GBBO
September 2017 44 VEGGIN’ OUT WITH LUCY PORTER
Forget soggy broccoli and questionable sauces, Lucy’s children love their school dinners!
46 3 WAYS WITH CHICKPEAS
How many ways can you cook with the humble chickpea? Here’s a few...
49 CAN A PLANT -BASED DIET KEEP YOU HEALTHY?
mindbodygreen food editor Leah Vanderveldt reveals how easy and delicious going plant based can be
Here at Veggie we make every effort to ensure that all our recipes, products and events mentioned are vegetarian-friendly, however some cookbooks that the recipes originate from may contain meat and/or fish-derived products. Use our easy-to-use symbol guide to find our vegan-friendly recipes.
RECIPE SYMBOL GUIDE
EGG FREE DAIRY FREE VEGAN GLUTEN FREE
TIME (READY IN UND ER 3 0 M INS)
EDITOR Holly Treacy firstname.lastname@example.org DEPUTY EDITOR Sophie Rae email@example.com PUBLISHING DIRECTOR Helen Tudor
GROUP ADVERTISING MANAGER Daniel Lodge 01206 505951 firstname.lastname@example.org ADVERTISING MANAGER Lee Forster 01206 505928 email@example.com GROUP EDITOR Charlotte Smith
SELF 57 HEALTH BITES
The latest nutrition, health and wellbeing advice
62 TRUTH ABOUT
75 ETHICS GIRL
Back to school for the kids and back to work for the adults, time to invest in an ethical workwear wardrobe
81 GREEN LIVING WITH ÁINE CARLIN
How much is that golden latte really costing you?
Our vegan columnist knows a thing or two about chia pudding – we can’t wait to recreate her saffron-soaked recipe
65 WELCOME TO THE
86 HERE COMES THE SUN
From the kitchen to the bathroom, we help you fill your house with toxic-free products
The light nights won’t be around for much longer – make the most of them with dinner al fresco
91 WEEKEND PROJECT
68 RESERVE THE
How many succulents can you count in your home? If you’re anything like us, you’ll need to know how to care for them.
Make the most of your homegrown herbs by turning them into herb oil or vinegar
LIVING 72 HOW TO CHOOSE
A VEGAN LEATHER INVESTMENT PIECE
We bet you didn’t even know there’s such a thing as leather made of pineapple!
ART EDITOR Lloyd Oxley DESIGNERS Adam Barford and Luke Rogers AD PRODUCTION Angela Scrivener LICENSING & CONTENT SYNDICATION David Coe 01206 505948 ACCOUNTS Joy Loveday 01206 505914 SUBSCRIPTIONS/BACK ISSUES Tel: 0844 856 0648 Overseas: +44 (0) 1795 414906 Email: firstname.lastname@example.org Cover recipe from A Year Of Beautiful Eating by Madeleine Shaw, (£20, Orion Books) Photography: Martin Poole
A weekend away for two, ayurvedic skincare and a high-power blender are up for grabs
98 FOOD FOR THOUGHT
Catch up with the team’s antics this month
Calorie and fat analysis provided by Nutracheck.co.uk, the UK’s largest online calorie counter, (over 225,000 foods). Download the App - search for ‘Nutracheck’ in the app store. Published by: Aceville Publications Ltd, 25 Phoenix Court, Hawkins Road, Colchester, CO2 8JY Tel: 01206 505900
VEGGIE ISSUE 107 SEP 2017_VEGGIE 11/08/2017 13:10 Page 8
EAT MAKING THE MOST OF THE SEASON’S HARVEST
We can’t scroll through our ‘gram feeds lately without spotting a beautifully charred aubergine – and for good reason: the mighty purple veg (actually, it’s a berry) is rightly basking in the glow of its versatility. Transformed when cooked, an aubergine can take on many guises – layered in a classic Italian Melanzane alla Parmigiana, adding velvety smokiness in the Moroccan salad zaalouk or carrying spice and fragrance in a Keralan curry. Look for taut, glossy skins and vibrant green stems and, if you’re hoping to cut the calories when frying, sprinkle raw slices with a pinch of sea salt before adding to the pan, to tame their super sponge-like tendencies.
The Scoop The latest news and views from the Veggie community
DELICIOUSLY NATURAL Most of you will of heard of Ella Mills by now (aka Deliciously Ella), and you certainly will have seen her best-selling cookery books on the shelves. But not content with more than 1 million social media followers, three London delis and a range of protein balls, Ella and her husband, Matthew Mills, are introducing an all-natural breakfast range this month. There’s two tasty granolas and a bircher muesli available and we can’t get enough of this high-fibre, vegan range. £3.99, Waitrose
FOOD FOR FR IE N D S Pop-up restaurant, Conflict Café, is returning to London from 21-23 September, in an attempt to explore the Syrian crisis through the country’s cuisine and celebrate the power of food to break down barriers and get people talking. Diners will sit at communal tables in the underground tunnels of House of Vans in Waterloo on London’s South Bank to enjoy traditional dishes by Syrian chefs from Ayam Zaman, a restaurant specialising in the cuisine of the Damascus region of Syria. The Conflict Café will be part of the Talking Peace Festival organised by International Alert, a four-day festival highlighting creative ways to build peace.
W HAT ’ S NE W ? Natural cake mixes made without refined sugar. Free and Easy Carrot Cake with Coconut Blossom Sugar, £3.49, Morrisons
NE W F RU I T ON T HE BLOCK Love kiwis? Then you’ll love the new NERGI berry fruit, set to arrives in supermarkets this month. The adorable little fruits are packed full of antioxidants and are perfecting for snacking on at your desk. If you’ve had your fill of blushing red berries over the summer months, the vivid green newcomers are a refreshing addition to your diet. They’ve got a smooth grape-like skin, so no need to peel like a traditional kiwi. £2.50, all major supermarkets. Have you tried Nergi berries? Let us know your thoughts on facebook.com/ veggiemagazine
Helping to fuel our adventures! CLIF Bar Cool Mint Chocolate, £1.60, WHSmith
WRAP IT U P You’ve slept in, you’re running late and there’s no time to prep a lunch before work – that means hummus and carrot sticks today then, right? Not if M&S has anything to do with it! The department store is launching the high street’s first vegan wrap: a Middle Eastern butternut squash, tabbouleh and spicy slaw, rolled up in a harissa spiced tortilla wrap (feeling peckish yet?). M&S revealed that a quarter of their customers describe themselves as flexitarian and their vegan sarnies have been flying off the shelves since the beginning of the year. £2.50, M&S
High in protein and fibre – available in three natural flavours. Brave Roasted Peas, £1.29, Planet Organic
Type it * Write it * Tweet it Ask us anything! PIN O F TH E MO N TH
S TAR LET TE R
People Tree’s Glamorous Collaboration
“I picked up Veggie for the first time this month after choosing to reduce my meat intake and looking for veggie recipe inspiration. I love the look of the mag and I’ve already made Izy Hossack’s beetroot flatbread (Issue 106, p10) and have invested in some cruelty-free mascara. Thanks Veggie” - Emma Arthurs, via email
See what other Veggie readers are talking about facebook.com/ VeggieMagazine
Follow us at instagram.com/ VeggieMagazine
What stops you switching to a cruelty-free beauty routine?
Send in your reader letters this month to be in with a chance of winning a cruelty-free Gordon Castle pamper kit to soothe your mind and restore your senses. Featuring a revitalising shampoo, nourishing conditioner and aromatic scrub created using cranberry seeds rather than microbeads, this luxurious set is good for the environment and for those in need of a little TLC. gordoncastlescotland.com
FRO M YOU R K ITCHE N...
Or write to us at: Veggie Magazine, 21-23 Phoenix Court, Hawkins Road Colchester, Essex, CO2 8JY
Follow us at twitter.com/ VeggieMagazine
NEXT MONTH’S S TA R L ET T ER P R IZ E
Tell us what you think of Veggie (the good, the bad and the ugly!), send in your tips, pictures and queries to: email@example.com
52% 24% Too expensive
Ethical style aficionados, People Tree, have launched their first capsule wardrobe with the V&A and you’re loving the new collaboration. To see the full range, head to peopletree.co.uk
Tweet or Instagram your pictures with the hashtag #VeggieReaderRecipe
Unsure of ethical brands
21% 3% Doubt the effectiveness
@vitalife_nutrition Chargrilled cucumber with avocado cream – served this last night at a BBQ and it went down a treat.
@nikkijmillrow Another gorgeous meal made from veggie magazine, halloumi and peach salad.
@tizzy1718vegan Vegan breakfast of scrambled tofu, mushrooms, toomatoes, asparagus, avocado and toast – very fillling!
Luckily for our Veggie readers, we’ve got a budget-friendly round up in our Ethical Beauty supplement this month!
Dates for the Diary Ludlow Food Festival 8-10 September Prettiest of settings, voted Best Food Festival in the Midlands
Adleburgh Food & Drink Festival Suffolk, 23-24 September Set in beautiful Snape Maltings, close to the Suffolk coast. vegetarianrecipesmag.com
An ode to the AUBERGINE Pick up the purple bulbous this season, tie your apron strings and journey from the comfort of your kitchen with these hand-picked recipes...
Smoked Baba Ganoush Serves 4 Ready in 1 hr, 30 mins 2 tbsp olive oil 3 aubergines 2 tbsp cashew butter 1 large garlic clove, chopped juice of 1 lemon sea salt and freshly ground black pepper To Serve chopped parsley za’atar or toasted sesame seeds 1 Preheat the oven to 190C/375F/ Gas 5. Brush a baking sheet or roasting tin with one tablespoon of the oil. 2 Prick the aubergines a few times with a fork or the tip of a knife. Place each directly over a gas flame and char the skins, turning them so that they char evenly. (Alternatively, you can do this under a hot grill.) 3 When cool enough to handle, trim off the stem and cut each in half lengthways. Place cut side down on the prepared baking sheet and roast for 30-35 minutes, until very, very tender when pressed. Leave to cool to room temperature. 4 Once cool, use a spoon to scrape all the aubergine flesh into a food processor. Add the cashew butter, garlic, lemon juice and some salt and pepper, and blend to a purée. Spoon into a bowl and drizzle with the remaining olive
oil, parsley and some za’atar or toasted sesame seeds. Recipe from Pip and Nut: The Nut Butter Cookbook by Pippa Murray (£15, Quadrille) Photography: Adrian Lawrence
Aubergines Stuffed With Walnut Paste Serves 4-6 Ready in 30 mins 2 aubergines, cut lengthways into 5mm slices 1 tbsp plus 1 tsp vegetable or sunflower oil 100g spring onions, white parts only, finely sliced 100g chopped walnuts 2 garlic cloves, crushed ½ tsp sea salt flakes pinch of chilli flakes, or to taste ½ tsp ground marigold ½ tsp ground coriander 1 tsp ground blue fenugreek 1 tbsp apple cider vinegar or white wine vinegar 1 large handful fresh coriander leaves, chopped 1 small handful fresh parsley leaves, chopped pomegranate seeds, to garnish 1 Preheat the oven to 200C/400F/ Gas 6 and line a large baking sheet with parchment paper. Lay the aubergine slices on the prepared baking sheet and brush with a tablespoon of oil. Transfer to the preheated oven and cook until soft, around 10 minutes, turning halfway through. 2 Place the cooked aubergine
Aubergine - hero veg .indd 16
around the edges of a colander and set aside to cool and drain. Heat the remaining oil in a frying pan over a medium heat, then add the sliced spring onions and cook until soft. Transfer to a bowl and set aside to cool. 3 Place the walnuts in a food processor and blend on a high speed until you have a smooth, wet paste. Transfer the walnut paste to a small bowl and set aside. 4 Put the crushed garlic cloves, salt and chilli flakes in a mortar and grind with a pestle until the mixture has a very smooth consistency. Add the garlic mixture to the walnut paste along with the ground spices and vinegar, then use your hands to dissolve the walnut and garlic pastes in the vinegar. 5 Add the spring onions, half of the fresh coriander and all of the parsley and mix thoroughly to combine into a thick paste. 6 Working one at a time, take an aubergine slice and spread one side with a generous spoonful of the walnut paste, roll the slice lengthways to encase the
filling and then spread an additional teaspoon of the walnut paste on top of the piece of rolled aubergine. Transfer to a serving plate and repeat with the remaining aubergine slices. Serve, garnished with pomegranate seeds and the remaining fresh coriander. Recipe from Supra: A Feast of Georgian Cooking by Tiko Tuskadze, (ÂŁ20, Pavilion) Photography: Yuki Sugiura
Spinach & Aubergine Curry Makes 4 Ready in 25 mins 100g kale 450g spinach 1 tbsp oil 1 onion, sliced 1 aubergine, diced 75g curry paste 400g can chopped tomatoes 400g can chickpeas, drained and rinsed 100ml water
To Serve brown basmati rice natural yoghurt 1 Cook the kale in boiling water for three minutes, add the spinach and cook until just wilted then drain. 2 Heat the oil in a frying pan and add the onion and aubergine and fry for three minutes. Stir in the curry paste and cook for a further one minute, then add the tomatoes, chickpeas and water. 3 Remove the pan from the heat and allow the mixture to cool to room temperature. Stir in the almond extract and chopped pistachios until well mixed. 4 Bring to a boil, cover and simmer for 5-10 minutes, until the aubergine is tender, then add the kale and spinach, cooking for a further minute to heat through. Serve with cooked brown basmati rice and a spoonful of natural yoghurt. Recipe from discoverspinach.co.uk
Aubergine - hero veg .indd 17
WA K E U P TO
WELLBEING These healthy breakfasts will leave you feeling full ‘til lunch – no sneaky snacks needed!
f you’ve heard it once, you’ve heard it a million times: breakfast is the most important meal of the day. But now, according to recent research, it should also be the biggest, especially if you want to shed a few pounds. A study conducted by the Loma Linda University in California found that those who chose to breakfast like a king were more likely to have a lower BMI than those who skipped their morning meal, which is music to our ears! Now, we’re not saying to load up on cheese toasties and buttery fried mushrooms, but these super-bowls will not only leave you feeling nourished, but they can be prepped ahead, left in the fridge, ready to grab-and-go before the daily commute. If you’re looking for some healthy breakfast inspo, get a head start on your mornings with these tasty recipe ideas…
Honey & Vanilla Granola Bowl Per serving: 128 cals | 2.8g fat
Serves 30-40 Ready in 50 mins Granola is the ultimate wellbeing breakfast. It has become very fashionable, and you can, of course, vary the ingredients to include your favourites. This recipe calls for a combination of honey and vanilla to flavour the grains and seeds, spruced up with a mixture of dried fruits. 250g clear honey, plus extra to drizzle 1 tsp vanilla paste, or seeds from 1 vanilla pod 450g rolled oats 300g barley or millet flakes 50g soy bran ½ tsp ground ginger 70g pumpkin seeds
70g sunflower seeds 70g rice puffs (brown or white) 90g chopped dried fruit, such as apricots, cranberries, figs, raspberries, or a combination natural yoghurt, to serve a large sterilized glass jar with an airtight lid 1 Preheat the oven to 120C/250F/Gas ½. Put the honey in a cup and stir in the vanilla paste or seeds. In a separate bowl, mix together the oats, barley or millet flakes, soya and ginger together. Line a baking sheet with baking paper and spread out the granola mixture over it. Drizzle the honey mixture over the granola as evenly as possible, trying to cover it all. Bake for about 40 minutes, or until it is a light golden colour. 2 Tip the granola into a bowl and stir in the rest of the ingredients. Once cooled, store in an airtight jar. The granola should keep for at least one month. Recipe: Janet Sawyer, Photography: Steve Painter
Matcha Tea, Banana & Sesame Smoothie Bowl Per serving: 690 cals | 43.9g fat
Serves 2 Ready in 10 mins Matcha is the finely ground powder of a particular variety of green tea grown uniquely in Japan. It has great health benefits as the whole leaf is ground giving higher amounts of antioxidants than other teas. Also high in fibre and chlorophyll, matcha is not only nutritious but adds an alluring sweet nutty flavour to smoothies – it is also a fabulous green colour! 2 large bananas 2 tsp matcha tea 250ml coconut milk, plus extra to serve 300ml sheep’s milk yoghurt 2 tbsp tahini paste 50g baby spinach leaves 2 tbsp honey For the topping 20g sliced banana toasted sesame seeds red fruits, such as raspberries and pomegranate seeds
“Whip up this colourful smoothie bowl in just 10 minutes. Quick, easy and packed full of antioxidants - a winning breakfast combo!” vegetarianrecipesmag.com
1 Peel and roughly chop 1½ bananas and put in a blender with the matcha tea, coconut milk, yoghurt, tahini paste, spinach leaves and honey. Blend until really smooth. Divide between two bowls. 2 Thinly slice the remaining banana and arrange on top of the bowls with the sesame seeds and fruit. Drizzle over a little extra coconut milk and serve. Recipe: Louise Pickford, Photography: Ian Wallace
CO O K’S T IP You can decorate your smoothie with any type of fruit although the red fruits are a particularly attractive contrast and add even more antioxidants.
Coconut Yoghurt with Berry Chia Swirl Per serving: 461 cals | 40.3g fat
encourage fermentation. Next, refrigerate it for three hours – this is when it will start to thicken. 4 To make the berry chia jam, put the strawberries, raspberries and lemon juice in a saucepan or pot set over medium heat. Warm through, and when the berries start to soften mash them roughly by hand using a fork or potato masher. Add the ground chia seeds and stir to combine; the mixture will thicken a little. Remove the pan from the heat, add the stevia and stir until dissolved. Cover and chill in the fridge for at least 30 minutes to allow the mixture to set. The jam can be eaten straight away or stored in a sterilized glass jar or airtight container in the fridge for up to 3-5 days. 5 Once the yoghurt is chilled, serve in small bowls with two tablespoons of jam stirred through and pistachio nuts sprinkled on top. It also goes well served with granola or sliced fresh fruit. The yoghurt will keep for up to two weeks if stored in an airtight container in the fridge. Recipe: Jenna Zoe, Photography: Clare Winfield
BOOKSHELF Recipes taken from Bowl Food (Ryland Peters & Small) Bowl Food will be available to Veggie readers for the special price of £10.99 including postage & packaging (rrp £14.99 by telephoning Macmillan Direct on 01256 302 699 and quoting the reference LA4)
Serves 2-4 Ready in 1 hr (plus chilling and fermenting time) Good fats help balance the body’s blood-sugar levels to maintain a healthy weight. Paired with the omega-3-rich berry chia compote, this is true beauty food! 2 x 400ml cans full-fat coconut milk 2 probiotic supplement capsules 1 heaped tsp stevia, to sweeten 1 tsp lemon juice 60g pistachio nuts, roughly chopped For the berry chia compote 140g strawberries, chopped 120g raspberries, chopped 2 tsp freshly squeezed lemon juice 3 tbsp ground chia seeds 2 tsp stevia a 400g capacity sterilized glass jar with an airtight lid 1 Put the cans of coconut milk in the fridge for at least eight hours, or overnight; this will solidify the healthy coconut fats and separate them from the liquid. 2 Once chilled, open the cans and carefully scoop off the ‘cream’ that has risen to the top, discarding the liquid at the bottom. Put the coconut cream in a food processor with the contents of the probiotic supplement capsules, stevia and lemon juice. Blend until well combined, then spoon the mixture into the sterilized glass jar. Carefully tap the jar on the counter to get rid of any air pockets. Wipe the jar clean and screw on the lid. 3 Set the sealed mixture in the oven with the light on but without actually turning the heat on for 24 hours – this ensures a warm, constant temperature that will
O t r u WITH h g o Y t O Coconu l r i w S a i h C y r Ber
VEGGIE ISSUE 107 SEP 2017_VEGGIE 11/08/2017 14:22 Page 17
VEGGIE ISSUE 107 SEP 2017_VEGGIE 11/08/2017 10:21 Page 18
IN THE KITCHEN WITH
We took the waiters lead and worked our way through the menu with the sommelier pairing the wines. My husband (The Vegetarian) and I were generously catered for, with a good balance of simplistic, classic-style dishes, plus plenty with much more intrigue are boldly placed within the menu. Polenta fries arrive for us to sample ahead of the four more courses we courageously order. When done well, as they were, these are completely addictive. For the antipasti, we order the shaved fennel, toasted hazelnut and pear salad – completely delicious. Unable to resist any form of pasta, we opt for the most buttery silky ravioli I’ve tasted: packed with pumpkin, sage and chestnut emulsion and topped with ginger. This really did cement for me their ability at fine-dining pasta. For my main course, warm autumn vegetables, goat’s curd and Wiltshire truffle more than satiate us both, combining textures and
flavours that sit vibrantly together and pretty on the plate. When it comes to dessert, we order the baked chocolate mousse and prune kernel cream. It’s at this stage, a good few hours in, that the double espresso brings us back round. Even if we consume it a little early for true Italians! The baked chocolate mousse works: completely moreish, velvety, as you’d expect, and not overly sweet. This long lunch really makes for the ideal Saturday afternoon. Having travelled much of Italy (and were married there last year) we were confident we had good markers on what constitutes great Italian food. Given that, I would safely say that this restaurant should be on your list of must-visits. It’s entirely charming in its surroundings and both service and food, most importantly, is delectable. For more recipes head to AnnaBarnettCooks.com or follow on Instagram @AnnaBarnettCooks
Anna’s love of Italian food shows no sign of waning; this month she headed to Clerkenwell, London, to check out the latest pasta hot spot...
uca is the latest venture from Johnny Smith and Isaac Hale, the team behind Shoreditch’s Michelin-starred Clove Club. Here, they continue to pay homage to British produce but this time with an Italian focus, putting pasta at the forefront of their menu. The restaurant itself feels divided, in the most positive of ways. The restaurant is open from 8am through to the evening, where espressos, pastries and small plates are available throughout the day. And, if the bold green tiled exterior isn’t enough to entice you in, then the 1950’s informal bar area certainly will. I’d recommend you take a chance and see whether one of the beautiful 50’s booths is available, which are kept for walk-ins. Get in there early and you might even get a peek at the chefs rolling out fresh pasta. One of the two private dining rooms doubles up as their pasta kitchen and offers an intimate family style dining arrangement. As you walk through beyond the bar, past the extensive array of wines, the restaurant opens up into a bright and more modern feeling environment. This is undoubtedly a beautifully curated space, which has a menu to match. vegetarianrecipesmag.com
LUNCH I S S ERVED Say no to lacklustre sarnies and limp salads – your midday meal just got a sparkling new makeover Crunchy Squash Satay Salad Per serving: 589 cals | 27.1g fat
Serves 2 Ready in 40 mins 1 small butternut squash coconut/olive oil 120g quinoa ½ red cabbage 1 green pepper 2 portions of Satay Dressing (see pg.21) 1 Preheat the oven to 200C/400F/ Gas 6 and boil a full kettle. Peel the squash and cut into roughly 3cm chunks, discarding the seeds. Place on a baking tray with a splash of oil and a pinch of salt. Roast for 15-20 minutes until tender and golden. Halfway through cooking, give the tray a shake/stir to prevent the squash chunks from catching. 2 Meanwhile, put the quinoa in a pan and cover with boiled water. Cook for 8-10 minutes until al dente. Drain and rinse under cold water. 3 While the quinoa cooks, remove the outer leaves and core from the red cabbage, then thinly slice.
Dice the pepper into small strips, discarding the core and seeds. 4 Mix the cabbage and pepper through the quinoa and season with a pinch of salt. Toss the squash with the satay dressing. TO PAC K Spread the quinoa in two lunchboxes and pile the squash on top.
Sweet Potato Nachos Per serving: 703 cals | 37.9g fat
Serves 2 Ready in 30 mins 2 sweet potatoes olive oil 2 tbsp smoked paprika 1 red pepper 1 x 400g can kidney beans 1 x 400g can chickpeas 2 avocados juice of ½ lemon 1 tbsp finely chopped fresh coriander 1 Preheat the oven to 200C/400F/ Gas 6. Scrub the sweet potatoes and pat dry, then slice into 1cmthick rounds. Pile on a baking tray. Drizzle over a little oil and season
with salt and the smoked paprika. Toss together until evenly coated, then spread out in one layer. Bake for 15-20 minutes until golden brown on both sides. Turn over midway through cooking. Cool. 2 While the sweet potatoes are baking, remove the core and seeds from the red pepper, then cut into strips. Drain and rinse the kidney beans and chickpeas. Place these prepared ingredients in a bowl and season. 3 Roughly chop the avocado flesh into 2cm, dice and toss with the lemon juice and coriander and season. TO PAC K Place the cooled sweet potato nachos on one side in the lunchboxes and the guacamole on the other side, with the bean salad in the middle.
MAS T E RC L A S S SATAY DRE SSI NG 2cm piece fresh ginger 80g peanut butter 8 tsp soy sauce 10g picked fresh coriander leaves 2 tsp honey 1 fresh red chilli zest and juice of 1-2 limes 1 Peel the ginger and drop into a blender. Add the peanut butter, soy sauce and coriander and blend until smooth. Run the machine while adding hot water in small amounts to achieve a creamy consistency. 2 For a sweeter sauce, add the honey. If you want a kick of heat, add the chilli. Add the lime for a zing. 3 This can be kept in the fridge in an airtight container for 3-5 days. It also freezes well for three months in ice cube trays. Thaw before using.
BOOKSHELF Recipes taken from Lunchbox Salads by Naomi Twigden & Anna Pinder (Ebury Press, ÂŁ14.99).
“Autumn is often a time when salads are bypassed for something more substantial, but this combination of vegetables, plus chickpeas, will leave you feeling satisfied”
Roasted Vegetables with Feta Serves 5 Ready in 50 mins 1 large carrot, peeled and chopped 1 large sweet potato, peeled and diced 250g celeriac, peeled and diced 1 beetroot, peeled and diced 5 tbsp olive oil 1 garlic clove, peeled and crushed ½ tsp chipotle paste 4 tsp sherry vinegar 2 tsp honey 2 tbsp water 230g cooked chickpeas 160g feta cheese, crumbled 60g baby spinach 1 Preheat the oven to 200C/400F/ Gas 6. In a bowl, toss the carrot, sweet potato, celeriac and beetroot with 1½ tablespoons of the oil, then tip onto a large baking sheet. 2 Arrange the vegetables in a single layer before roasting in the centre of the oven for 35-40 minutes until golden. Remove from the oven and leave to cool. 3 For the dressing, whisk the remaining oil with the garlic, chipotle paste, vinegar, honey and cold water. Divide the dressing between your sterilised Kilner jars, followed by the chickpeas. 4 Add the cooled vegetables then the feta and finally top with spinach leaves. Seal and store in
the fridge. This salad can be made up to three days in advance. Best served at room temperature.
Pear & Stilton with Balsamic Vinaigrette Serves 1, but simply multiply the quantities to make extra portions Ready in 10 mins 1 sunblush pear, cored and sliced handful of rocket leaves small handful of pomegranate seeds small handful of chopped pecan nuts 50g Stilton, chopped and cubed
For the balsamic vinaigrette 180ml extra virgin olive oil 60ml balsamic vinegar ½ tsp honey sea salt and freshly ground black pepper to taste 1 To make the dressing, add the olive oil, balsamic vinegar, honey and seasoning to a sterilised 250ml Kilner jar and shake until thoroughly combined. 2 Add the desired amount of dressing to a sterilised 500ml Kilner Preserve Jar. 3 Layer the salad ingredients, starting with the pear slices followed by the rocket leaves, pomegranate seeds and pecans, and top with Stilton cubes. This will keep in the fridge for 24 hours, but is best served at room temperature.
BOOKSHELF Recipes taken from The Kilner® Cookbook. (Ebury Press, £12.99) Photography by Howard Shooter and Antoni Ferguson
healthy lunchbox ideas Always stuck for al desko dinners? Prepare these power houses the night before and be the envy of the office the next day...
1 Cook 1 large sweet potato in the microwave for 10-15 mins, or until completely soft. Once cooked, remove and slice in half to cool. In a pan, add 1 tbsp of rapeseed oil and fry 3 Tenderstem® stems for a minute or 2 until bright green and cooked. Remove from the pan. Add 4-5 halloumi slices and fry until golden brown. Remove from the pan. Lay out a flatbread and spread 3 tbsp hummus all over the base. Place the Tenderstem® stems along the flatbread in a row. Scoop out the cooled sweet potato and place on top of the Tenderstem®. Top again with the halloumi slices. Then finish with 2 tbsp sweet chilli sauce. Tightly roll the wrap and enjoy. 2 Place 250g grated beetroot and 2 large grated carrots in a sieve over a bowl and squeeze as much liquid out as possible. In a bowl, mix together the beetroot, carrot, 2 free-range eggs, 4 sliced spring onions, 100g feta, 4 tbsp flour, handful of mint, salt and pepper. Heat 1 tbsp coconut oil in a non-stick frying pan and fry the fritters for 2-3 mins on each side, until golden. To make the garlic and mint yoghurt, simply mix 150g natural yoghurt, 4 sprigs of mint, juice and zest of 1 lemon, 1 grated garlic clove and salt together, and serve. (lovebeetroot.co.uk) 3 In a pan, fry 2 chopped spring onions, 1in fresh ginger, 1 deseeded and chopped chilli, 4 chopped Tenderstem® stems and 170g mushrooms on a high heat for a few minutes until nearly cooked. Add a handful peanuts, 1 grated garlic clove and 3 handfuls spinach for 1 minute. Box up 150g pre-cooked ramen noodles. Add 1 tsp sriracha, 2 tsp miso and 1 tsp soy sauce. Top with the vegetable mix and cool. Leave in the fridge overnight. When ready to eat, pour boiling water over the whole lot until it just about covers all the ingredients and mix thoroughly. If it needs to be hotter, then blast in the microwave for a couple of minutes.
pp 23 lunch box ideas.indd 24
4 Roast 1 chopped courgette, 1 diced red onion, 1 chopped red pepper, ¼ diced squash for 30 mins. Meanwhile, add 120g quinoa and bulgar wheat to a Pyrex jug and cover with boiling water – cover and leave to absorb for five mins. Give a stir and make sure the grains have absorbed all the water. Slice 1 block of halloumi into slices and fry until golden brown. Remove the veg from the oven and mix in with the cooked grains, then top with the grilled halloumi. 5 Preheat oven to 200C/400F/Gas 6. Peel and cut 1 large sweet potato into small cubes and add to a frying pan with a glug of oil and begin to cook. Add in 1 chopped red onion, along with chopped broccoli florets, cherry tomatoes and courgettes. Next, pour over 4 free-range beaten eggs and a grating of Cheddar cheese. Place the pan in the oven for 15 mins or until golden brown and cheese has melted. Cut into quarters and serve with a crisp salad. 6 Pre-heat grill. Put 900g halved tomatoes, cut side upwards, under a grill and cook until charred. Remove and cool. Put 2 halved and deseeded red peppers under grill, skin side upwards, and brush with oil. Grill until charred, turn over peppers and grill the other side until charred and the peppers are soft. Scrape the cooled tomatoes from their skins and put into a bowl. Skin the cooled peppers and cut into small pieces. Mix with the tomatoes. Stir in a bunch of chopped basil and season to taste. Cook 175g pasta according to pack instructions making sure it is al dente. Strain pasta and plunge into cold water to cool, then drain thoroughly. Mix the pasta with the tomato sauce and serve with a rocket or baby spinach salad. (britishtomatoes.co.uk)
VEGGIE ISSUE 107 SEP 2017_VEGGIE 11/08/2017 13:09 Page 25
EAT YOUR WAY BEAUTIFUL Madeleine Shaw’s flavoursome roasted salad is not only delicious, but it’s got skin-boosting benefits, too. Good food and good skin? Now that’s the kind of lunch we can get on board with! Roasted Cauliflower with Romesco, Capers and Toasted Hazelnuts Serves 2 Ready in 50 mins 1 red onion 1 large cauliflower, leaves removed 2 tbsp avocado oil salt and freshly ground black pepper, to taste sprig of fresh oregano, leaves picked and chopped 3 tbsp capers 100g Kalamata olives 50g watercress 50g rocket 20g toasted hazelnuts, chopped For the Romesco sauce:
juice of 1 lime 80ml olive oil 1 red chilli 4 roasted red peppers in olive oil from a jar 20g toasted hazelnuts, roughly chopped 2 spring onions, roughly chopped 1 garlic clove ¾ tsp salt 1 Preheat the oven to 180C/350F/Gas 4. 2 Finely slice the red onion into slivers and chop the cauliflower into small chunks. Put both into a roasting tin and coat in the oil, with a pinch of salt, pepper and the oregano. Add the capers and olives and roast for 30-40 minutes in the oven until golden brown and cooked through. 3 Meanwhile, make the Romesco. Whiz all the ingredients in a blender until smooth. Toss the roasted cauliflower mixture with the watercress and rocket. Top with a few tablespoons of the Romesco sauce and the chopped hazelnuts. Stir well and serve. 4 This dish will last for two days in the fridge but is best served immediately. The sauce will last for five days: add it to savoury breakfasts or salads and dip crudités into it. It’s delish! Recipe from A Year Of Beautiful Eating by Madeleine Shaw, (£20, Orion Books) Photography: Martin Poole
e p i c Cover Re
VEGGIE ISSUE 107 SEP 2017_VEGGIE 11/08/2017 14:25 Page 27
VEGGIE ISSUE 107 SEP 2017_VEGGIE 11/08/2017 16:20 Page 28
#OR GANICSEP TEMBER The 2017 Organic Market Report revealed the UK organic market to be worth £2.09 billion, but organic represents only 1.5% of the total UK food and drink market. Commit to making a swap with these everyday essentials... 1 /ROD AND B EN’ S S P I CED LENT IL SOUP, £ 3.19, O CADO
drinks, Luscombe’s are celebrating their recent 58th Great Taste Award, so it’s not easy to pick our favourite bottle from the extensive range, but this inspiring blend of ginger and passionfruit is hard to beat.
3 S T E L L A R O R GA N IC S D IG T H IS ! S H IR A Z /M E R LOT, £ 7. 50, OD D BI N S
Left lunch on the kitchen top? We’ve all been there, and we found this range of dairy-, wheat- and glutenfree soups a fine last-minute replacement. Soil Association approved, low in salt and nutritiously filling, they’ll keep you away from the office biscuit tin!
Make your weekend tipple work that much harder with this organic, vegan-friendly easy-drinking blend (Shiraz 90%, Merlot 10%), safe in the knowledge that a percentage of every bottle sold goes directly back to Greenpop and The Stellar Foundation, promoting sustainable living.
2 G AROFALO W H OLEW H EAT SPAGHET T I, £ 2 .19 ( 2 F O R £3 AC ROSS SE PTE M B E R) , O CADO
6 P R IM R O S E ’S K ITCHE N O R GA N IC GO J I, B L AC K PE PPE R & L E M O N GR A N OLA, £ 6 .9 5, WA I T RO SE Toasted at low temperatures to preserve nutrients and enzymes, naturopathic champion, Primrose Matheson and her range of organic granolas, mueslis and sprinkles will lighten up your morning. We love this wholesome combo of sunflower seeds, sultanas, lemon, cashew nuts, coconut, goji berries, black pepper and Himalayan salt.
4 N AT U R E ’S A ID O R GA N IC P U M P K IN S E E D O IL , N AT U R ES A I D.CO.U K
Made from organic whole durum wheat semolina, our batches of lentil bolognese are taken to new heights with a packet of Garofalo pasta to accompany. Nuttier in taste and cooked to perfection with an al dente texture, you won’t believe the difference in taste, until you try it.
Produced from unrefined coldpressed pumpkin seeds, this smooth, nutty oil is high in antioxidants and omega-6 essential fatty acids. Add it at the end of cooking for a rich and glossy finish or use a healthy alternative to salad dressing; just add a squeeze of fresh lemon juice and seasoning.
7 S P IC E S A N C T UA RY S MO KE D C U M IN, £ 5. 3 5, T H EFOOD M A R K ET.COM Next time you reach into your spice shelf, ask yourself if what you’re about to add to your cooking is ethically sourced directly from single estate organic farms, selected for premium grades or hand harvested. If not, try this ethical brand, committed to clear provenance.
5 LU S CO M B E PA S S IO N AT E GIN GE R B E E R , £ 2 . 3 9, HE A LT H Y FOOD S- ON L I N E.COM Purveyors of luxury organic soft
organic september.indd 3
HOW TO BUILD A BOWL Apparently we’ve been loading up our nourish bowls all wrong! Luckily, David Bez, author of Supper Love shows us how it’s done…
Turn the page to start building your bowl Halloumi, Barley, Squash & Beetroot Cream
Egg, Peas, Squash & Buckwheat Per serving: 402 cals | 23.4g fat
Per serving: 454 cals | 31.4g fat
Per serving: 577 cals | 39.6g fat
Serves 1 Ready in 50 mins 50g halloumi, sliced and fried 50g cooked pearl barley 50g squash, roasted handful of ribboned purple carrot handful of fresh coriander For the cream blend and warm together: 50ml beetroot juice 150ml single cream 50g red onion, roasted salt and black pepper
Buckwheat, Cauliflower, Beetroot & Tahini
Serves 1 Ready in 30 mins 1 hard-boiled egg ¼ butternut squash, chopped and steamed 100g cooked buckwheat handful of blanched fresh peas ¼ red onion, thinly sliced sprinkle of fresh thyme For the dressing 1 tbsp extra virgin olive oil 1 tsp tahini 1 tsp lemon juice 1 tsp English mustard little squeeze of date or maple syrup salt and black pepper
Serves 1 Ready in 25 mins handful of blanched fresh peas 100g cooked buckwheat handful of pickled purple cauliflower ¼ small beetroot, spiralized handful of pumpkin seeds, toasted handful of fresh parsley For the sauce blend together: 1 tbsp extra virgin olive oil 1 tbsp tahini 1 tbsp ground turmeric salt and black pepper
BOOKSHELF Recipes taken from Supper Love: Comfort Bowls for Quick and Nourishing Suppers by David Bez (Quadrille, £16.99).
Anatomy of a nourishing bowl “When composing my nourishing bowl, I divide it into different layers, just as I do with soups: a base, vegetables, proteins, toppings and some kind of sauce, cream or dressing. These are the main ingredients, but as you will see, I often mess around with the formula. It’s really up to you what you choose to put in it and to enjoy what you are eating. I like my bowl to be 20% base, 50% veggies, 25% protein, 5% toppings and herbs, plus the sauce or dressing.”
B A SE The base can be variable, from noodles or pasta, to rice and buckwheat, but also filling veggies like sweet potato, cabbage and beetroot, to name a few.
VEG E TA B L ES The biggest part of dinner is always the veggies. At least two vegetable portions are included in a supper bowl – either cooked or raw.
Make it vegan Replace the egg with more peas and squash
P ROTE I N Proteins are a very important part of my dinner. I like to add a handful of the protein I crave the most, but not just eggs â€“ it can also be yoghurt, cheese, tofu, lentils, quinoa, nuts or seeds, depending on your own dietary requirements and your tastes.
TO P P I NG S Toppings are what will boost the flavours and colours of your dinner bowl and add a special kick to it. I love to add fermented or pickled veggies like sauerkraut or olives, but toasted nuts and seeds are also great.
F RE SH H E RBS I try to add a handful of fresh herbs like baby coriander to my dinner, which provide an amazing flavour boost.
SAU C E This is the element that flavours and binds together your nourishing bowl. It can be a dressing, sauce, or hummus.
VEGGIE ISSUE 107 SEP 2017_VEGGIE 11/08/2017 11:13 Page 34
, y d a e R BAKING SPECIAL
With the much anticipated new series of GBBO set to return to our screens, we've caught up with some previous winners to find out what makes for the perfect bake...
Before we delve into the wonderful world of cakes, Nadiya Hussain kicks things off with her cheesy savoury tart For the love of lunch
I'm not always sure how I feel about lunch. It's that moment right in the middle of the day when we're often too busy to stop what we're doing, and then the instant it's over we're already far too busy thinking about what we fancy for dinner. It's like the middle child of the food world, doesn't quite know where it belongs. But what I do know is that it's a vital part of the day and actually very important. For all those middle children out there (don't worry, I'm one too), it's time we realized you are worth stopping for, you are worth some embellishment, and you are there to help us remember why it's good to pause and take a breath. Here is a my Ploughman's Cheese & Pickle Tart – easy, satisfying and – most of all – worth stopping for...
Ploughman’s Cheese & Pickle Tart Per serving: 405 cals | 25.2g fat
Serves 8 Ready in 1 hr, 35 mins 350g shortcrust pastry 1 tsp paprika plain flour, for dusting 4 medium free-range eggs 150ml whole milk 200g Branston pickle (small chunks) 250g mature Cheddar cheese, grated
1 Take the block of shortcrust pastry, flatten it out slightly and sprinkle all over with the paprika. Fold the edges in over the top, then knead the pastry until all the paprika is incorporated. If the pastry starts to stick to the worktop, dust with flour. 2 Wrap the pastry in cling film and place in the fridge for 15 minutes. Meanwhile, preheat the oven to 180C/350F/Gas 4 and put a baking tray in to heat up. 3 Dust the work surface with flour and roll out the pastry to the thickness of a pound coin and large enough to cover the base and sides of a 23cm diameter, 3-4cm deep, loose-bottomed flan tin. 4 Line the inside of the tin with the rolled-out pastry. Press it into the edges, right into the grooves, leaving some overhang. Pierce the base all over with a fork. This stops it puffing up while baking. 5 Cover the base and sides with a large piece of baking paper and
fill with baking beans to weigh the pastry down. Take the hot baking tray out of the oven and place the prepared tart tin on it. 6 Bake for 25 minutes, then take out of the oven, remove the paper and baking beans, and bake for another 15 minutes. 7 Meanwhile, put your eggs into a jug and lightly whisk. Add the milk and stir. 8 Once the tart shell is out of the oven, spread the pickle all over the base and cover evenly with the grated cheese. 9 Pour in the milky egg mixture and place the whole tray back in the oven, on the middle shelf, for 25-30 minutes, until the filling is set and golden with just a very slight wobble in the middle. 10 Once the tart is cool enough to handle, slice off the pastry overhang using a sharp serrated knife. Leave to cool in the tin for 30 minutes, then transfer to a wire rack to cool completely.
TIP This tart is best served lukewarm or cold and is great for picnics, lunchboxes or food on-the-go. It can also be frozen for up to a month – defrost it in the fridge before eating.
BOOKSHELF Recipe taken from Nadiya’s British Food Adventure by Nadiya Hussain (Michael Joseph, £20). Photography: Chris Terry
sprig of fresh thyme, leaves stripped sea salt, for sprinkling
Preserved Lemon & Olive Focaccia Per loaf: 2,151 cals | 52g fat
Makes 1 loaf Ready in 50 mins 500g strong plain flour, plus extra for dusting 1 x 7g sachet fast-action dried yeast 1 tsp fine salt 30ml lemon-infused oil (or olive oil), plus extra olive oil for greasing 300ml lukewarm water 2-3 preserved lemons 100g pitted green and black olives
1 Place the flour in a large bowl or the bowl of a stand mixer fitted with the dough-hook attachment and add the yeast to one side of the bowl and the salt to the other. If you put the salt directly on the yeast it may kill it, which will stop your dough from rising. 2 Add the oil and 225ml of the water to the flour and stir the ingredients together using your hands or the doughhook attachment until a rough dough forms. Gradually add the remaining water. The dough will be very wet, but don’t worry – this is what creates the irregular holes in a focaccia. 3 Liberally grease your worktop with oil and turn the dough out on to it (or leave it in the stand mixer, if using). Knead for about 10 minutes, in the mixer or by hand, oiling your hands and the surfaces as necessary, until the dough is really smooth and stretchy. I find that using a dough scraper helps stop the dough sticking to the worktop. When you pull the dough apart, the strands should stretch, not break. Grease the bowl with oil and place the dough back into it (if you were kneading it on the worktop), cover with
clingfilm and leave to rise at room temperature for 1-3 hours until doubled in size. 4 While the dough is rising, thinly slice the preserved lemons and set aside. Generously grease a baking tray with olive oil. 5 Carefully remove the dough from the bowl and turn it out on to a lightly floured worktop. You don’t want to handle the dough too much, so don’t knead it, just stretch it out to a large rectangle, then place it on the baking tray. Spread it right to the edges and use your fingers to make indentations over the surface of the dough. 6 Press the olives into some of the indentations and arrange the preserved lemon slices and thyme leaves on the top. Cover the dough loosely with oiled cling film and leave to rise for another30 minutes. When the focaccia looks puffy, it’s ready to bake. 7 Preheat your oven to 220C/425F/ Gas 7. When the focaccia is risen, use your fingers to press a few more indentations into the dough, drizzle with oil and sprinkle with sea salt. Bake for 20 minutes until golden brown, then remove from the tray and allow to cool on a wire rack before slicing. Recipe taken from Crave by Martha Collinson (Harper Collins, £16.99)
“A Victoria sponge is always a favourite. You can’t really go wrong with a light sponge, fresh fruit and cream. The addition of a middle layer packed with fresh raspberries makes the cake look interesting when you cut into it and also adds a great flavour and texture. This cake is perfect for parties or sharing (I’ve not known anyone to eat a whole one… yet!).”
Candice Brown’s Triple-layer berry Victoria sponge Per serving: 710 cals | 49.8g fat
Serves 10-12 Ready in 50 mins 335g self-raising flour 335g unsalted butter, softened 335g golden caster sugar 3 tsp baking powder 6 large free-range eggs grated zest of 2 lemons juice of 1 lemon 150g fresh raspberries 600ml double cream 500g fresh strawberries, hulled icing sugar, to finish 1 Preheat the oven to 180C/350F/ Gas 4. Grease three 25cm round, loose-bottomed sandwich tins and line the bases with greaseproof paper. Sift the flour into a large bowl and add the butter, sugar, baking powder, eggs, lemon zest and juice. Mix together until smooth, fluffy and combined. If using an electric mixer, use on a medium speed and do not over mix. 2 Divide two-thirds of the mixture
between two of the tins. Reserve five of the fresh raspberries for the decoration, then add the rest to the last third of the mixture and mix them through, crushing some of the raspberries as you go. Put this mixture into the third tin. 3 Place the three tins in the oven and bake for about 20 minutes until the sponges are risen and golden, and are slightly coming away from the edges (try not to open the oven before the 20 minutes are up). The raspberry sponge may need another five minutes. Remove the tins from the oven and turn out the sponges on to a wire rack. Leave to cool. 4 Whip the double cream thick enough to hold its shape – do not over whip. Spoon the cream into a piping bag fitted with a round nozzle. 5 Reserve five of the strawberries for the decoration. Evenly slice the rest of the strawberries. Pipe a layer of double cream on to one of the plain sponges. Top with a layer of sliced strawberries.
Spread a small amount of cream on the underside of the raspberry sponge, then place it gently on top of the strawberries (the cream helps the sponges stick together). 6 Pipe a layer of double cream on the raspberry sponge and top this with the rest of the sliced strawberries. Spread a small amount of cream on the underside of the other plain sponge, then set this on top of the strawberries. Push down gently and check the layers are even. Top with any leftover cream, the reserved strawberries, cut in half, and the reserved raspberries, then dust with icing sugar. 7 As this is sandwiched with fresh cream it is a good idea to eat it on the day it is made. It is a huge cake, so is best shared at a party as a fab centrepiece! Don’t be afraid to vary the flavours for this. Try lime and raspberry, or in the autumn go for blackberry and apple. The basis of the sponge will never change but go nuts with the flavours and decoration.
BOOKSHELF Recipes taken from Comfort by Candice Brown. (£20, Ebury Press) Photography by Ellis Parrinder
W IT H
MART H A CO LLINSON What's your favourite recipe from your new book? It’s so difficult to choose! I think my favourite sweet recipe in the book is the nutty chocolate babka and my favourite quick-fix savoury is the smoked Cheddar Welsh rarebit. What’s the most enjoyable bake to make? From the book, the cardamom buns. I love shaping the dough and find the whole process very therapeutic! What’s your favourite breakfast? Thick-cut French toast with berries, maple syrup and a cuppa on the side.
BAKE IT VEGAN Yummy Carob Slices Per serving: 295 cals | 11.4g fat
Makes 20 Ready in 1hr (plus cooling) 675ml plain soy milk 100g carob ‘chocolate’, finely chopped 2 tsp apple cider vinegar 195g brown rice syrup 150g sunflower oil 1 tbsp ground flaxseeds 415g unbleached plain flour 65g plain wholemeal flour 75g carob powder, for dusting 1 ½ tsp bicarbonate of soda 1 ½ tsp baking powder ½ tsp salt ¼ tsp bourbon vanilla powder For the carob glaze 3 tbsp cornflour 550ml non-dairy milk 170g carob syrup or
pure maple syrup 180g carob powder 1 tsp agar powder or 2 tsp agar flakes 40 x 28-cm/16 x 11-in. baking pan, lined with parchment paper 1 Preheat the oven to 180C/ 350F/ Gas 4. 2 Heat 250ml of the milk in a large saucepan until hot but not boiling, then remove from the heat, add the carob ‘chocolate’ and allow to melt. Mix together the remaining milk and the vinegar in a bowl and set aside for 2-3 minutes. 3 Stir the melted carob until smooth, then add the vinegar mixture. Add the syrup, oil and flaxseeds and whisk until combined. Sift together the flours, carob powder, bicarbonate of soda, baking powder, salt and vanilla powder in a mixing bowl. 4 Slowly pour the wet ingredients into the sifted dry ingredients,
What’s the best natural pick-me-up? Taking a few minutes out of each day to sit in the sunshine with a hot drink. I think giving yourself space to think is really important. What’s your must-have kitchen utensil? I love my electric whisk, but a dough scraper is also really useful. Sweet or savoury? Don’t make me choose! Savoury – but don’t tell anyone! Tea or coffee? Tea, milk no sugar. Favourite cookery book? How to be a Domestic Goddess – Nigella Lawson Inspirational cook/baker? Heston Blumenthal; I love how he brings out the science element in food. Ultimate foodie indulgence? Extra cheesy mac and cheese. My ultimate comfort food. vegetarianrecipesmag.com
mixing with a wooden spoon. Do not over mix but try to get a smooth mixture without too many lumps. 5 Spoon the cake mixture into the prepared baking pan and spread level with a spatula. Bake in the preheated oven for 30 minutes or until a skewer inserted in the middle comes out clean. Allow to cool completely in the pan. 6 For the carob glaze, mix the cornflour into four tablespoons cold water. Put the milk, syrup, carob powder and agar in a saucepan and mix well. Bring to the boil, then lower the heat and simmer for a couple of minutes. Slowly add the cornflour mixture, whisking vigorously. Bring to the boil, then remove from the heat. 7 Pour the hot carob glaze over the cooled cake in the pan. Spread it with a spatula and allow to cool at room temperature for 1-2 hours. Dust with carob powder and cut into slices to serve.
Oat Bars filled with Jam Per serving: 295 cals | 13.1g fat
Rich Carrot Cake Per serving: 472 cals | 24.6g fat
Makes 12 Ready in 40 mins
Serves 8 Ready in 50 mins
300g rolled oats 130g unbleached spelt flour ½ tsp bourbon vanilla powder ½ tsp ground cinnamon 1 tsp baking powder ½ tsp salt 170g brown rice syrup 130g coconut or sunflower oil 90g naturally sweetened fruit jam
200g unbleached plain flour 65g plain wholemeal flour 1 tsp baking powder 1 tsp bicarbonate of soda 1⁄4 tsp salt 1 tsp ground cinnamon 40g desiccated coconut 1⁄2 tsp bourbon vanilla powder 100g coconut oil 170g pure maple syrup freshly squeezed juice and grated zest of 1 orange, plus extra to decorate 1⁄2 tsp apple cider vinegar 1 tsp rum 330g grated carrots 60g raisins 80g chopped walnuts
23 x 30-cm baking pan, greased 1 Preheat the oven to 180C/ 350F/ Gas 4. 2 Mix the oats, flour, vanilla powder, cinnamon, baking powder and salt in a mixing bowl, then add the syrup and oil and mix thoroughly with a wooden spoon. 3 Spoon half the dough into the prepared baking pan and press down evenly into the pan. Spread the fruit preserve over the dough with a wet spatula, then spoon over the remaining dough, smoothing the top with a spatula. 4 Bake in the preheated oven for 20 minutes. Remove from the baking pan and allow to cool
on a wire rack. 5 Cut into squares to serve. Refrigerated, they’ll keep for two weeks in an airtight container but it’s more likely they’ll be gone in 2 days!
For the frosting 220ml oat milk 2 tbsp oat or soy cream 3 tbsp pure maple syrup 3 tbsp cornflour 1⁄2 tsp bourbon vanilla powder 6 drops of pure orange extract or 1 tbsp finely grated orange zest 23-cm/9-in. springform cake pan, baselined with parchment paper and oiled
1 Preheat the oven to 180C/ 350F/ Gas 4. 2 Sift together the flours, baking powder, bicarbonate of soda, salt and cinnamon in a bowl, add the desiccated coconut and vanilla powder and mix well. If the coconut oil has solidified, put the jar in a bowl of hot water until the oil has softened. 3 In a separate bowl, mix together the syrup, coconut oil, orange juice and zest, vinegar and rum. Combine both bowls and mix until smooth. Add the carrots, raisins and walnuts and fold in with a spatula. The mixture will be thicker than a normal cake mixture. 4 Spoon the cake mixture into the prepared cake pan and spread level with a spatula. Bake in the preheated oven for 30 minutes. Allow to cool completely in the pan. 5 For the frosting, put all the ingredients in a small saucepan and whisk well for the cornflour to dissolve. Set over medium heat and whisk vigorously for a couple of minutes. As the milk starts to warm, the cornflour will start to thicken. As soon as the frosting is thick enough to spread, remove from the heat. 6 Remove the cake from the pan and spread the hot frosting over the top with a spatula. Allow to cool completely. 7 Decorate the cake with orange zest and drizzle a little maple syrup on each slice to make it sweeter, if you like.
BOOKSHELF Recipes taken from The Vegan Baker, by Dunja Gulin (Ryland Peters & Small) Photography: Clare Winfield
According to a survey from 2011, carrot cake was voted as the favourite cake in the UK!
The Vegan Baker will be available to Veggie readers for the special price of ÂŁ10.99 including postage & packaging (rrp ÂŁ14.99 by telephoning Macmillan Direct on 01256 302 699 and quoting the reference LC9) vegetarianrecipesmag.com
THE NO-BAKE CHEESECAKE Layered Vegan Cheesecake Per cake: 5,428 cals | 416g fat
Serves one 3-layer cheesecake Ready in 50 mins (plus freezing) For the base 60g pumpkin seeds 60g sunflower seeds 60g buckwheat groats or puffed quinoa or pine nuts 20g cacao nibs or 2 tsp cocoa powder 120g soft pitted dates (e.g. medjool), chopped 3 tbsp coconut oil, melted 2 tsp vanilla-bean extract 1-3 tbsp water (if needed) Cheesecake layers 300g cashew nuts, soaked in cold water for at least 2 hours, or overnight
100g almonds or hazelnuts, soaked in cold water for at least 2 hours, or overnight 130ml almond milk 80g maple syrup 100g coconut oil, melted 6 tsp lemon juice 3 tsp blueberry powder 3 tsp raspberry fruit powder To serve fresh raspberries, blueberries and edible flowers 1 Line a 15cm round cake tin with strong cling film. Pulse all of the base ingredients together in a food processor a few times to get started, then continue to blend for about a minute, until the mix starts sticking together. 2 Tip the mixture into the cake tin and press down with the back of a spoon or your hands, until it’s nice and smooth and even. Freeze until
ready to use. 3 Drain and rinse the cashews and almonds, then blend only these two together in the food mixer until completely smooth – pulse on high and low alternately to ensure all the big pieces are broken down. 4 Add the remaining ingredients, except the fruit powders, and blend until smooth. 5 Now divide the mix into three bowls, and add the fruit powders, and mix until you have a beautiful bright, fruity colour. 6 Remove the base layer from the freezer and pour one of your coloured mixtures on top first, ensuring it’s even. Return to the freezer for two hours, then pour on the next coloured layer and repeat. If you prefer, you could do thinner layers of each for a stripy effect. Decorate with fresh fruit and edible flowers, and serve.
Recipe taken from Bee’s Adventures in Cake Decorating by Bee Berrie, published by Pavilion Books. Photography: Haarala Hamilton.
MAKE IT SUGAR-FREE Choc Caramel Slice Per serving: 296 cals | 21.1g fat
Serves 16 slices Ready in 1hr (plus freezing) For the base 230g raw cashew nuts 40g desiccated coconut 115g soft Medjool dates, pitted 1 tsp ground cinnamon For the caramel 40g tinned coconut cream 200g soft Medjool dates, pitted 150g hulled tahini 30g coconut oil, melted 1 tsp vanilla extract ¼ tsp ground sea salt For the chocolate 55g cacao powder 100g coconut oil, melted 85ml maple syrup 1 Line the base and sides of a 17cm × 17cm square cake tin with baking paper, ensuring the paper hangs over the sides of the tin for easy removal. Blend all the base ingredients and 30ml water in a food processor until a dough
has formed and the mixture sticks together when pressed. Add more water if the mixture is too dry. 2 Using a wet spoon, press the base mixture evenly into the prepared tin and freeze for 30 minutes. Blend all the caramel ingredients in a high-speed blender or food processor until smooth. The mixture will look a little split. Transfer to a small saucepan over a medium–low heat and cook until the mixture comes together and forms a smooth, thick caramel. Spread the caramel on top of the base. Freeze for 30 minutes. 3 Mix all the chocolate ingredients in a bowl until smooth. Spread on top of the caramel. Freeze for two hours. Remove the slice from the tin, slice and serve. Store remaining slices in an airtight container in the fridge for one week or in the freezer for up to one month.
CO O K ’ S TI P You can also use 130g of vegan milk chocolate to melt on top instead of making your own.
BOOKSHELF Recipe taken from The Healthy Convert by Nicole Maree (Hardie Grant, £14.99) Photography: Elisa Watson vegetarianrecipesmag.com
Veggin' out WITH LUCY PORTER
As autumn takes root, the comedian is craving home comforts and school dinners. We’re not talking soggy semolina – there’s homemade veggie sausages and five types of mash on Porter’s September menu! I don’t think I could ever really love someone who didn’t embrace the onset of autumn. My husband and I both adore the cooler weather and – especially since we’ve had children of our own – the end of the summer holidays. When I was a kid, I felt a certain sense of sadness about the return to school and routine, but now that I’m a parent it feels like a welcome respite. For one thing, feeding my kids in the holidays often feels like fire-fighting – I have to time a meal or a snack at exactly the right time to stop my children suffering from a low bloodsugar moment and beating the bejesus out of each other. In term-time, I know that if I give them a decent porridge or Weetabix breakfast, and they get a
good lunch at school they won’t end up kicking lumps out of each other until about an hour before bedtime. The kids’ school lunches are amazing – they have a great vegetarian stew or curry option everyday, plus a baked potato choice that’s usually veggie too. I find that as the summer recedes, and I crave heartier, winter fare I look at their menus with envy. I’m inspired by the comfort food on offer – there are five different types of mash: cheesy, champ (with spring onions), swede, carrot and fake bacon. Their veggie sausages and onion gravy are beautifully done. There’s a choice of sausages: carrot and
coriander or mushroom and tarragon – I have pressed the cooks for their recipes, and they’re reassuringly just carrot and coriander and mushroom and tarragon, with a few breadcrumbs and a bit of egg and salt. At home, autumn always heralds the return of baked potatoes as a staple – as the temperature drops there’s nothing like coming home to a kitchen that’s warmed by a low-temperature oven with foil-wrapped potatoes. If you can stick a pudding in there too – a banana and chocolate chip loaf over a steam bath will work particularly well – you can come home to an entire meal that’s been way more low-maintenance than the children.
Lucy Porter Veggin Out pp44.indd 1
VEGGIE ISSUE 107 SEP 2017_VEGGIE 11/08/2017 13:37 Page 45
From seed to fork ... The quality of Cirio's preserves comes from the exceptional quality of the 100% Italian raw produce grown by our 14,500 associated farmers and the extreme care we take throughout the growing, picking, processing and packaging process. Quality controls are carried out in accordance with the Quality Assurance System and vigorous analysis is conducted throughout the entire production process; from the samples taken in the field before the harvest, to those taken on arrival at the production plant, right through to the finished product. This is what we mean when we say traced â€œfrom seed to forkâ€?. CirioUK
Francesco Cirio, Autentico Italiano dal 1856.
3 WAYS WI T H
C H ICK P E AS Listen up, veggies! The humble chickpea is being hailed as the new kale! And, it comes as no surprise, as these versatile little protein bombs are brimming with benefits. We've cherry-picked our favourite ways to cook with them... Hummus in a Hurry Per serving: 464 cals | 35.2g fat
Serves 4 Ready in 10 Mins 1 Drain canned chickpeas well, reserving the liquid, then rinse in a sieve under running cold water. 2 Pat dry with kitchen paper and blitz in a blender or food processor with some tahini (you will need 2 tbsp for each 400g can chickpeas), crushed garlic, olive oil and lemon juice to taste. 3 Add some of the reserved chickpea liquid (aquafaba) or extra oil or lemon juice until you end up with the consistency you want. Season and/or flavour to taste. Serve in a bowl drizzled with oil and more lemon juice, if desired, plus a sprinkling of paprika or za’atar. LOW-FAT VERS ION 1 x 400g can chickpeas, drained and rinsed (reserve the liquid) 2-3 garlic cloves, crushed 1 tbsp tahini juice and grated zest of ½ lemon ½ tsp ground cumin 2 tbsp 0% fat Greek yoghurt
salt and freshly ground black pepper paprika, for dusting 1 Blitz the chickpeas, garlic, tahini, lemon juice and zest and cumin to a thick paste in a food processor or blender. Use a little of the reserved chickpea liquid to thin the mixture to the consistency you want. 2 Spoon into a bowl and stir in the yoghurt. Season with salt and pepper, and lightly dust with paprika before serving.
Spicy Carrot Falafels with Coriander Pesto Per serving: 200cals | 18.7g fat
Makes 12 small falafels Ready in 12 mins 50g finely grated carrot 1 x 400g can chickpeas, rinsed and drained 1 small green chilli, deseeded and diced 1 garlic clove, crushed grated zest of 1 lemon 1 small bunch of flat-leaf parsley, finely chopped 2 tsp plain flour
½ tsp baking powder 1 tsp cumin seeds 1 tsp coriander seeds salt and freshly ground black pepper sunflower oil, for shallow frying For the coriander pesto: 50g walnuts or pecans large bunch of coriander 50g grated vegetarian Parmesan-style cheese 2 garlic cloves pinch of coarse sea salt crystals 150ml olive oil 1 Make the coriander pesto: place the nuts in a blender with the coriander (stalks and leaves), Parmesan-style cheese, garlic, salt and a little of the oil. Blitz to a sludge and then add the remaining oil in a thin stream through the feed tube, blitzing until smooth. 2 To make the falafels, squeeze any excess moisture out of the carrot and pat dry with kitchen paper. Put in a food processor with the chickpeas, chilli, garlic, lemon zest, parsley, flour, baking powder, salt and pepper to taste. 3 Dry-fry the cumin and coriander
pp 46-47 chickpeas.indd 78
seeds in a small pan over a medium heat for about one minute until they release their aroma. Take care not to let them burn. Remove immediately and add to the other falafel ingredients. Blitz in the food processor until everything is well combined. Divide the mixture into 12 equal-sized portions and shape each one into a small ball. 4 Heat the oil in a large frying pan and when itâ€™s hot, add the falafels. Cook for about two minutes and then turn them over and cook the other side. They should be golden brown. Remove from the pan and drain on kitchen paper. 5 Serve the hot falafels immediately, drizzled with the coriander pesto.
Caribbean Chickpea Curry with Coconut Rice Per serving: 381cals | 18.3g fat
Serves 4 Ready in 50mins 2 tbsp coconut oil 1 large onion, chopped 1 red pepper, deseeded and chopped
3 garlic cloves, crushed 2.5cm piece fresh root ginger, peeled and diced 1 red chilli, diced 2 tbsp curry paste 1 small bunch of coriander 3 sweet potatoes, peeled and cut into chunks 1 x 400g can chickpeas, rinsed and drained 350g cherry or baby plum tomatoes, halved 240ml vegetable stock 300ml reduced-fat coconut milk 450g spinach, washed and trimmed juice of 1 lime salt and freshly ground black pepper 1 Make the coconut rice: heat the oil in a heavy-based saucepan and cook the onion, stirring occasionally, over a medium heat for about five minutes until starting to soften and turn golden. Stir in the rice and when all the grains are glistening with oil, pour in the stock and coconut milk. Stir in the salt and bring to the boil. 2 Reduce the heat to a bare simmer, cover the pan and cook for 15-20 minutes until the rice is tender and all the liquid has
been absorbed. 3 Meanwhile, make the curry: heat the coconut oil in a large saucepan and cook the onion, red pepper, garlic, ginger and chilli over a low-medium heat, stirring occasionally, for 6-8 minutes until tender.Stir in the curry paste and cook for one minute. 4 Chop the coriander stalks (reserving the leaves) and add them to the pan with the sweet potatoes, chickpeas, tomatoes and stock. Bring to the boil, cover the pan, reduce the heat and cook very gently for 20 minutes until the liquid has reduced and the sweet potato is tender. 5 Add the coconut milk and spinach and cook for a few more minutes until the spinach turns bright green and wilts into the curry. Chop the coriander leaves roughly and stir into the pan with the lime juice. Season to taste with salt and pepper. 6 Divide the coconut rice among four serving plates and spoon the curry over the top.
Recipes taken from The Chickpea Cookbook by Heather Thomas (Ebury Press, ÂŁ9.99) Photography: Joff Lee
pp 46-47 chickpeas.indd 79
VEGGIE ISSUE 107 SEP 2017_VEGGIE 11/08/2017 15:54 Page 48
Can a plant-based diet keep you healthy? Yes, if Leah Vanderveldt has anything to do with it. The food editor at mindbodygreen shows us just how nourishing your diet can be...
nless you’ve been hiding under a rock somewhere, you’ll know that veganism is having a moment. But are you holding the quality of food as high as your ethical standards? Simply ditching animal products from your diet isn’t enough to maintain a healthy, balanced diet, that’s why we turned to Leah Vanderveldt’s cookbook, The New Nourishing for plant-based inspo for our midweek meals – and yes, we can vouch, they taste every bit as good as they look!
Sweet Potato Falafel Per serving: 398 cals | 11.8g fat
Serves 4 Ready in 2 hours 2 medium-sized sweet potatoes 30g tightly packed coriander leaves and stems 25g tightly packed flat leaf parsley leaves 2 large spring onions onions, roughly chopped 3 garlic cloves, peeled 1 tsp ground cumin 1 tsp ground coriander ¼ tsp cayenne pepper 1 tsp baking powder 60g chickpea flour sesame seeds, to sprinkle (optional) salt, to taste To serve diced cucumber diced tomato thinly sliced red cabbage roughly chopped flat leaf parsley juice of ½ lemon freshly ground black pepper Tahini-lemon dressing (see below) pitta breads a baking tray, greased with a thin layer of olive oil
TA HINI L EMON DRES S IN G Per batch: 307 cals | 29.5g fat
50g tahini, mixed well 60ml warm water juice of half a lemon, plus extra to taste 1 small garlic clove, finely chopped or grated salt and freshly ground black pepper 1 Combine all the ingredients (including a pinch of salt and pepper) in the jar with a lid and shake vigorously. Or, whisk everything together in a small bowl. Taste for seasoning and add more salt and/or lemon juice if necessary.
1 Preheat the oven to 220C/ 425F/ Gas 7. Poke the sweet potatoes with a fork a couple of times and place on the oven rack in the preheated oven. Roast for 40-60 minutes, depending on the size of your sweet potatoes, until soft. Remove from the oven and allow to cool. Once cooled, peel off and discard the skin. 2 Meanwhile, put the coriander, parsley, large spring onions and garlic into a small food processor and pulse until everything is finely chopped. Alternatively, you can very finely chop these ingredients with a knife. 3 In a large bowl, mash the sweet potato flesh with a fork, masher or hand-held mixer until smooth. Season with salt, add the spices, baking powder and chickpea flour and stir vigorously with a rubber spatula or hand-held mixer until everything is well combined. Stir in the herb, onion and garlic mixture until evenly distributed. Let the dough rest in the fridge
for 20 minutes. 4 Preheat the oven again to 200C/400F/Gas 6. Scoop out portions of dough with a spoon and then lightly roll into small balls using damp hands to prevent sticking. I go for a size that is somewhere between a ping pong ball and a golf ball. Assemble the falafel on the prepared baking tray and sprinkle with sesame seeds, if using. 5 Bake in the preheated oven for 15-20 minutes until golden on the side touching the tray. To serve, combine some diced cucumber, tomato, red cabbage and parsley in a bowl with the fresh lemon juice and a little salt and pepper. Serve the falafel with the cucumber-cabbage salad and tahini-lemon dressing either in a bowl or packed into a pitta bread.
Mushroom & Lentil No-meat Balls Per serving: 205 cals | 9.5g fat (based on 14 sliders)
Makes 12-14 Ready in 1hr 10 mins 170g dried green lentils 700-900ml water or vegetable stock olive oil, for frying 1 red onion, finely diced 3 garlic cloves, finely chopped 1 tsp dried oregano ¼ tsp fennel seeds 2 tbsp ground chia seeds 140g of mushrooms (baby Portobello or cremini work great for this), roughly chopped 50g raw walnuts, roughly chopped 1 tbsp tomato purée 2 tbsp oat flour salt, to taste To serve seeded rolls Broccoli Pesto (see page 51) tomato sauce rocket 1 In a large saucepan, combine the lentils with the water or vegetable stock/broth (enough to generously cover the lentils). Add a pinch of salt and bring to a boil. Reduce the heat and simmer over a medium-low heat for 20-
25 minutes until tender but not mushy. Once cooked, drain. 2 In a large frying pan, heat enough olive oil to cover the base of the pan over a medium-high heat. Cook the onion for 4-5 minutes, stirring occasionally, until softened and translucent. Add the garlic, oregano and fennel seeds and season with salt. Cook for another minute until fragrant. 3 Meanwhile, combine the ground chia seeds with six tablespoons of water in a small bowl and leave to stand for at least five minutes. 4 In a food processor or blender, combine the cooked lentils, mushrooms, cooked onion mixture, walnuts, tomato purée, chia seeds and oat flour. Process to a rough, slightly chunky dough, scraping down the sides a couple of times. 5 Preheat the oven to 180C/350F/ Gas 4. Form the mixture into golf ball-sized balls and arrange close together on the prepared baking tray. Bake in the preheated oven for 30 minutes until slightly browned and warmed through. Great served as sliders in rolls with pesto, tomato sauce and rocket, if desired.
B R O CCO L I PES TO Per batch: 307 cals | 29.5g fat
Makes about 350ml 1 small head of broccoli (including stems), chopped into small pieces 1 garlic clove, peeled 30g fresh basil, tightly packed 3-4 tbsp olive oil ½ tsp nutritional yeast ¼ tsp salt, plus more to taste 1 Cook the broccoli in a steamer basket or in a covered pan with a little boiling water for 3-5 minutes until tender. Drain and run under cold water. Combine the broccoli with the remaining ingredients in a small food processor and blend until smooth-ish. Adjust the seasoning to taste.
“These meatballs are great for everything from salads, to pasta, to appetizers, and play well with both tomato sauces and pestos – giving you plenty of options” vegetarianrecipesmag.com
“This recipe is intended to be flexible so if you’re dairy-free or vegan, omit the suggested cheese altogether.” Roasted Tomato Date Night Pasta Per serving: 911 cals | 60.7g fat
Serves 2 Ready in 45 mins For the roasted tomatoes 340g cherry tomatoes, sliced in half 6-8 garlic cloves, peeled and crushed with the side of a wide knife 2 tbsp olive oil salt, to taste For the tomato pasta 175g brown rice or whole -wheat pasta (I like to use spaghetti for this) 200g roasted tomatoes (from recipe above) 1-2 tbsp olive oil salt and freshly ground black pepper, to taste To serve 2-3 tbsp grated vegetarian Parmesan-style cheese (optional) 1 ball burrata, cut in half (optional) Walnut Breadcrumbs (see right) 1 Preheat the oven to 200C/400F/ Gas 6. Scatter the tomatoes and garlic on the prepared baking tray. Drizzle with the olive oil, season with salt and toss to combine. Roast in the preheated oven for 20-25 minutes, until the tomatoes have collapsed. 2 Towards the end of the tomato cooking time, put a large pan of water on to boil for the pasta. Once boiling, season the water with a generous amount of salt (about one tablespoon). Add the pasta and cook for one minute less than the package instructions. Drain and reserve some of the pasta cooking liquid.
3 Return the pasta to the pan it was cooked in and add the roasted tomatoes, a drizzle of olive oil, some salt and pepper to taste and a small splash of pasta cooking water. If you’re using Parmesan-style cheese, grate a couple of tablespoons in now. Toss well to combine. If it’s getting a little sticky, add extra pasta water to loosen. 4 Portion into bowls and top each with half of the burrata (if using), black pepper and walnut ‘breadcrumbs’
The New Nourishing will be available to Veggie readers for the special price of £11.99 including postage & packaging (rrp £16.99 by telephoning Macmillan Direct on 01256 302 699 and quoting the reference LD8) BOOKSHELF Recipes taken from The New Nourishing by Leah Vanderveldt, (Ryland Peters & Small, £16.99) Photography: Clare Winfield
WALNU T BRE ADC RU M BS Per batch: 203cals | 20.6g fat (based on 6 servings)
Serves 4-6 2 tbsp olive oil 1 garlic clove, finely chopped ½ tsp sea salt 140g walnut halves (or a combo of walnuts and cashews) 1 tsp nutritional yeast 1 Preheat the oven to 180C/350F/ Gas 4. 2 Combine all the ingredients in a small food processor. Pulse a few times to combine and roughly chop the nuts, until you have a coarse breadcrumb-like texture. (You can do this with a knife, too, it will just take a little longer.) 3 Spread the mixture out on the prepared baking tray. Bake in the preheated oven for 9-12 minutes until the walnuts are toasted and fragrant. 4 Allow to cool fully before using. Store in a sterilized jar in the fridge for up to two weeks.
VEGGIE ISSUE 107 SEP 2017_VEGGIE 11/08/2017 16:09 Page 53
RAISING THE BAR
Whether you’re after a healthy snack, a delicious and colourful treat for a lunch box or a grab-and-go breakfast, Get Fruity bars are the answer
hanks to the new school year, September can feel like a time of new beginnings for adults as well as children. And, whether you’re packing lunches for your little ones, or taking a new approach to your own snacks, finding new ideas that are easy, delicious and healthy can prove tricky. That’s just where award-winning Get Fruity bars can help. Available in six mouthwatering flavours, they’re perfect for lunch boxes and on-the-go snacking. And, since they’re packed with fruit, oats and virgin coconut oil – and as they contain absolutely no refined sugars, gluten or dairy – you know they’re a vibrant and healthy option for children too.
Marvellous Mango, Juicy Apricot, Orange & Ginger, Radiant Raspberry, Scrumptious Strawberry and Tangy Pineapple, Coconut & Lime. They’re all super juicy and bursting with fruit – which ones will you try? Made by Get Fruity in the stunning Duchy of Cornwall, using top quality ingredients all designed to keep you and your family feeling fuller for longer, they’re the 100% natural choice for fuelling children through their school days, or keeping the rest of the family satisfied in between meals. And, thanks to its nutritious combination of ingredients, they’re the perfect grab-and-go breakfast if you’re running late for work or the school run.
Fuelled by Taste
Get Fruity was the brainchild of mum-of-two Davina Whiteoak when, 13 years ago, she noticed that mums like her were after a tasty fruit bar as an easy way to get more fruit into
With a wide range of yummy flavours, there’s a bar for everyone in the family. Choose from award winning Moist Mixed Berry,
their families’ diets. But the plan never got off the ground, thanks in part of the high cost of 3rd party manufacturing. Fast forward ten years and a trading company asked Davina for 5,000 snack bars, so she went back to researching the concept and now produces the fab fruity bars at her own factory. And with a legion of loyal customers, – plus Free From and Great Taste awards – it’s clear Davina’s original instincts were correct.
Made by mum
DISCOVER THIS FRUITY REVOLUTION IN SNACKING AND GET YOUR BOX OF BARS FROM TESCO, WAITROSE OR OCADO. OR, FIND YOUR NEAREST STOCKIST AND LEARN MORE ABOUT THE GET FRUITY RANGE BY HEADING TO GETFRUIT YBAR.CO.UK 54
SELF H E L P W O M E N M A I N TA I N T H E I R D I G N I T Y
If you only do one thing this month, donate sanitary products to your local food bank. Non-food items, including tampons and sanitary towels, are in high demand across the UK, with a call from charities urging the nation to come together to fight ‘period poverty’. We applaud the Scottish government’s latest pilot project, which will offer sanitary care products to schools, low-income households, women’s health and housing charities. If you think you can help – The Trussell Trust now has 440 foodbanks nationwide to help beat UK poverty – start by finding your nearest donation centre at trusselltrust.org
Self Intro pp 55.indd 1
VEGGIE ISSUE 107 SEP 2017_VEGGIE 11/08/2017 13:39 Page 56
N AT U RAL B EAUT Y
IT’ S A CH OCOL ATE TH IN G
If you’re looking to nourish skin, nails and hair, from the inside out, then Alchemy Organics Super Blends may have the answer. Their Beauty Elixir is just the tonic; made of baobab, acai, goji berries, camu camu and wheatgrass, it’s specifically designed to restore and plump the skin, strengthen nails and promote glossy tresses. Packed full of vitamin C, the blend mixes vegan plant protein with nutrient-dense superfoods, to support collagen synthesis. It can be added to smoothies, or sprinkled on your favourite cereal. What’s more, it comes in a pretty pouch; perfect for breakfast on-thego or to brighten your breakfast table. Available at Ocado or online at alchemysuperblends.com
Raging PMS? Only one solution; reach for the chocolate. It’s hormones, after all? Well, maybe not. A new study by the State University of New York has discovered that chocolate cravings are likely to be a cultural rather than physical response. Research has revealed that out of 275 women, those born outside of the US were half as likely to crave chocolate as a result of PMS, than those who had US parents. Scientists believe social pressure is the culprit. The desire to be slim, predominant in Western culture, means women look for excuses they deem acceptable to consume their favourite treats. Hormones, it seems, have little to do with it. Whilst this might be true, we think there’s nothing wrong with cutting loose and slipping to the dark side (of chocolate) occasionally!
The latest nutrition, fitness and wellbeing advice I T ’S A DI NNER DATE! Eating out when you’re vegan can sometimes be tough. And, although we’re so impressed with the amount of veggie eateries popping up around the country, you might still struggle to find somewhere with a totally plant-based menu, in a supercool location. Well, look no further – by CHLOE, Manhattan’s stylish restaurant is about to hit our shores, setting up shop in London’s Covent Garden this autumn. The menu features wholesome and seasonal food, which doesn’t compromise on flavour. Feast your eyes (and stomach) on salads, soups, burgers, sandwiches and fresh pastas along with sweet treats and dairy-free ice cream, made in-house. An exclusive range of dishes for the UK will also be on offer. Haven’t the time to dine? The grab and go counter means you can treat yourself on the run – it would be foolish not to! eatbychloe.com
H OT YO GA Stay stylish, and show you care about the environment with workout gear that’s sustainable and bang on trend! Made from recyclable plastics, choose Teeki for bright hues and Yoga Democracy for exciting prints. What’s not to love! reve-en-vert. com
O F TH E BES T
HEAL Stay in top health this autumn by adding a dash of honey to your diet. Manuka honey is brimming with antibacterial and antibiotic benefits. Try this 100+ Pure Manuka Honey, made using certified honey from beehives in remote and pristine areas of New Zealand, with full traceability from beehive to shelf. £19.99, manukahealthuk.com
SCRUB Keep your skin soft and supple with Optiat’s Lemongrass Lifter Coffee Scrub (£9.99, optiat.co.uk). The caffeine helps to stimulate blood flow, preventing cellulite and stretch marks, and the lime and coconut essential oils will leave your skin silky smooth. What’s more, it’s vegan, cruelty-free and completely natural – we love.
ANTI-AGING Top up on your vit E for a stay-young complexion. But what makes it different from all the other vitamins? We’re glad you asked! It’s rich in antioxidants which combat skin damage and help skin heal itself. Try Janjira’s Pomegranate & Acai Micellar Water (£18, janjira.co.uk) which contains acai fruit oil, mushroom extract and Japanese rose.
Ask Our Experts Q: MY SKIN HAS FELT DEHYDRATED, TIGHT AND FULL OF BLEMISHES LATELY – HOW CAN I GET A CLEARER COMPLEXION?
Chocolate Chia Pudding * 1 dessert spoon Udos Choice Ultimate Oil Blend * 480ml raw almond milk * 1 tbsp cacao powder * vanilla pod/paste * 2 tbsp chia seeds * 1 tsp cacao nibs * handful raspberries * 1 tsp edible rose petals * 1 tsp coconut flakes * 1 banana 1 Blend together the almond milk, Udos Choice Ultimate Oil Blend, cacao powder and vanilla. Put the chia seeds in a glass or bowl for serving. Cover with almond milk and mix well. Leave to set in the fridge for 8-10 hours with the occasional stir to make sure there are no congealed lumps of seeds. Once set, sprinkle cacao nibs, raspberries and rose petals. 2 Serve with a ripe, chopped banana, Manuka honey, coconut flakes and a final dusting of cacao powder.
Have a question? Email firstname.lastname@example.org
Q: MY KIDS ARE BACK TO SCHOOL AFTER THE SUMMER BREAK, WHAT HEALTHY SNACKS CAN I PREPARE FOR THEIR LUNCHBOXES?
Bacteria thrive on sugar – so cut down on coffee, white flour products, alcohol and sugary foods, and eat more brightly coloured vegetables and raw nuts to reduce blemishes. Dehydrated skin is a clue that you need more fluids. Keep hydration up by drinking a minimum of two litres of filtered water a day for more supple-looking skin. A squeeze of lemon or some sprigs of mint can keep it interesting. Support a more hydrated and blemish-free complexion by enjoying a green smoothie every day. Blend ¹/2 an avocado, ¹/2 a frozen banana, 1/2 cup of baby spinach, 1/2 cup frozen blueberries, 1/2 teaspoon of matcha green tea powder, 2 Brazil nuts and a cup of oat milk, together with some ice. Rich in skin-loving nutrients, this mix should help get your complexion looking clearer. If you can, use organic ingredients, to reduce toxic residues.
Children can be fussy eaters, as we all know, so you’ll obviously need to be guided by their preferences – there’s nothing worse than unpacking an untouched lunchbox when they return home – but there are lots of good things you can give them: Sandwiches are still a safe bet, preferably made with organic brown or wholemeal bread; old favourites like egg (chopped hardboiled or scrambled) or cheese (perhaps with some sweet chutney) remain popular, or try hummus or peanut butter. Or vary things by making wraps instead, or stuff the filling into small pitta breads – try to include something fresh and salady if you can: chopped lettuce, cucumber fingers, cherry tomatoes or carrot (grated or cut into sticks). Give them a small pot of hummus with wholemeal pitta strips, mini rice cakes or bread sticks. Include something sweet to round it all off; a cereal bar, piece of homemade fruit cake, dates stuffed with an almond or Brazil nut (as long as there isn’t a ‘no nuts’ rule); dried fruit such as raisins, dates, apricots; date and nut bars or balls, or fresh fruit – make it easy to eat: easy-peel citrus, apple slices, small bananas, grapes, and a drink: I prefer to give them water (plain or flavoured) rather than fruit juice, because it’s better for their teeth.
Naturopath Gemma Hurditch lectures at CNM (College of Naturopathic Medicine) naturopathy-uk.com
Your expert: Rose Elliott MBE, vegetarian cookery writer and author, roseelliot.com
VEGGIE ISSUE 107 SEP 2017_VEGGIE 11/08/2017 12:44 Page 59
VEGGIE ISSUE 107 SEP 2017_VEGGIE 11/08/2017 15:09 Page 60
MY DAY IN FOOD Life-long veggie and director of Fry’s Family Food, Tammy Fry tells us why she’s loving smoothie bowls, avocado toast and turmeric lattes to see her through the day… What’s the first thing you’ve eaten for breakfast? A smoothie bowl: one banana, a handful of frozen mango and pink Dragon fruit (which makes the smoothie bright pink). I sprinkle of chia seeds, toasted coconut and homemade granola on top. It’s my absolute favourite – it looks pretty and it tastes amazing. If you had time, what would your favourite breakfast be? Another smoothie bowl (sorry – I’m a big fan of the smoothie)! Time for elevenses – what are you in the mood for? I am a bit of a grazer, so I definitely have the nibbles by 11am! I usually have Fry’s Kasha (instant high protein cereal) – best for eating or drinking on the go. The product was developed by my sisters and I with elevenses in mind; it’s especially great as an instant snack for the kids. We’re so excited that we are going to be bringing this to the UK soon so everyone can try it. I hope they love it as much as I do. Do you go big at lunch or keep it light? I love a slice of sourdough, with mashed avocado, cracked black pepper and microgreens.
What snacks help you through the afternoon? Homemade protein balls, raw vegetables with hummus or just a good cup of tea! It’s dinner time! Hooray! What’s on the menu? Thai green curry with Fry’s Chicken-Style Strips or Fry’s Prawns, although my kids don’t always love Thai curry! So, like a lot of mums, I’m often having to cook them something different, something quick and easy between school finishing and after school clubs starting. Their favourite is Fry’s nuggets with sweet potato on the side – they wolf it down and are ready to go again. Time to hit the hay, what’s the last thing you have before bed? A turmeric and chai latte. And, if the sweet tooth hits, a scoop of Fry’s dairy-free coconut ice cream. So, that’s a day packed with my favourite foods, but everything I prepare and eat has to be quick and easy as I’m always juggling work, family life and training – often eating on-the-go. I have to be super organised with everything, including preparing those healthy snacks packed full of protein so I can keep up with life.
TAMMY FRY IS DIRECTOR AT FRY’S FAMILY FOOD, TO FIND OUT MORE, HEAD TO FRYFAMILYFOOD.COM/UK
The truth about turmeric Turmeric: it's everywhere right now, but should we believe the hype behind this golden spice? WORDS BY: KELLY ROSE BRADFORD
rom teas to smoothies, lattes to stews, turmeric is currently the spice du jour for wellbeing gurus and the clean-eating, food-photographing, Instagram generation. But what's the story behind it? Do the benefits match the hype, and should we all be turning to this bright yellow Asian wonder-spice to cure our ills and keep us fighting fit? “Turmeric really is an all round super-spice,” says nutritional physiologist Rick Hay, author of Your Essential Anti Ageing Food and Fitness Plan. “And, its benefits have been well researched.” Indeed they have. There are many recorded positive studies of turmeric (or its active compound, curcumin) use in patients with arthritis and osteoarthritis, where it is found to give both pain relief and act as an anti-inflammatory on damaged joints. It's probably no surprise then that many athletes also turn to it for joint injury prevention and recovery. Furthermore, the Journal of Alternative and Complementary Medicine published a clinical trial finding it to be as effective as ibuprofen for pain relief, and clinical trials on cancer patients have produced what Cancer Research UK describe as 'some promising results'.
Which all sounds like it's more than worthy of its social media notoriety, right? “It is!” says Rick. “And, it's not just all about its anti-inflammatory properties either; it's also one of the thermogenic spices which means it can assist with fat burning and metabolism, and it's really good for memory and brain function, too.” So far, so sold – if it can make us slim and clever we want in – but how should we be consuming it? Social media is awash with images of bright yellow lattes and sunshine-hued smoothies, but what's the true cost of your golden tipple? “I use turmeric a lot in recipes,” Rick says. “And it is great, but I would say, make sure you're not overdoing it. By that I mean, by all means have two lattes a day, but not 10 – not everything you eat has to be yellow!”
A Little Bit of What You Fancy
Hay advocates sprinkling high-quality ground organic turmeric on your porridge and in your curries, soups and stews, and to also think about how best to use it alongside other spices for maximum absorption. “Research suggests using turmeric with black pepper will greatly increase how well the body reacts to it,” he says.
Nutritionist Kim Pearson (kim-pearson.co.uk) is another turmeric fan, and echoes much of what Rick advises. “Turmeric is a very powerful anti-inflammatory,” she says. “But it can be notoriously hard to absorb, and to get the levels of active compound just through diet, you'd have to consume an awful lot of it.” Kim recommends continuing to use turmeric in daily cooking, but to also consider adding in a good-quality supplement or oral spray (she recommends BetterYou's Daily Oral Spray, which gives a massive 1,300mg equivalent turmeric root per dose) because no matter how pretty those lattes look online, you're not going to fully reap the benefits of this amazing spice unless you use it properly. “Turmeric really is beneficial for health, but it's important to have an accurate message out there,” she says, “If you are only having it in your coffee a couple of times a week, it's not really going to have an effect, so do look at other ways of incorporating it into your diet.” Still wondering why this aromatic blend deserves a place in your spice cabinet? Head to vegetarianrecipesmag. com for our turmeric recipe round-up to inspire your mid-week meals.
VEGGIE ISSUE 107 SEP 2017_VEGGIE 11/08/2017 16:03 Page 64
WELCOME TO THE ECO HOUSE... ...where toxins are few, waste is minimal and materials are ethically sourced. Sounds dreamy, right? Make a start with these eco swaps... 6
1 /ASTONISH M OU LD A N D M ILDEW BLA S TER , £ 1, NATIO NWIDE Cruelty-free cleaning products, no animal ingredients and approved by the Vegetarian and Vegan Society – Astonish’s recent makeover has our homes gleaming. 2/ PEARLBA R ECO TOOT H BR U S H, £ 7.49, ORGANICALLYE PIC.UK 100% carefully crafted biodegradable handle and charcoal-infused bristles to balance PH levels, means this toothbrush will break down in soil within six months. 3 /K INN KITCHEN CLEA N ER , £ 4.25, KI NN-LIV ING.CO M A plant-based formula filled with
natural detergents of lavender and rosemary essential oils to keep kitchen counters and fridge shelves sparkling and smelling fresh. 4 /YO P E K ITC H E N H A N D S OA P S, £ 6 .9 9, H EA LT H S TOR ES N AT I ON W I D E Free-from parabens, silicones, colorants, SLESs and SLSs, we keep this antibacterial clove liquid soap next to our kitchen sink to help neutralises strong odours. 5 /ECOV E R WA S H IN GU P L IQ U ID, £ 2 .40,WA I T ROS E For squeaky clean dishes without leaving hands zapped of moisture, try Ecover’s plant-based mineral ingredients, like this lemon and aloe vera blend.
6 /E-C LOT H W IND OW C L E A N IN G H OT YO G AT, £ 2 .44, M OR R I S O NS 40% of the UK population suffers from an allergy of some sort, so how about you do away with chemicals all together? This highly absorbent fibre structure expands when wet to trap dirt, so you can see your reflection in glass counters and windows with just a spritz of water. 7/N AT R AC A RE , FROM £ 1 .7 9, WA I TROSE A woman will use on average 11,000 tampons or pads in her lifetime, with cotton being the most heavily pesticide-sprayed crop. Natracare’s organic personal health care products are the first step in making your period a toxic-free affair. vegetarianrecipesmag.com
ORDER FORM Yes! I would like to subscribe to Veggie UK DD £9.99* for your first 3 issues ( Please complete section 1) Cheque/CC – UK £41.80/ Eur/Eire £66/ROW £76 - 12 issues Please renew my subscription using this offer - CC only
WHEN YOU SUBSCRIBE TO
I would like to purchase a gift subscription using this offer SUBSCRIBER DETAILS, please complete in BLOCK CAPITALS
Title Forename Surname Address Postcode Daytime No.
THIS IS A GIFT SUBSCRIPTION/MY RECIPIENT DETAILS ARE; please complete in BLOCK CAPITALS Title Forename Surname
Address Postcode Mobile No.
Daytime No. Email
£9.99 for your first 3 issues* 1
INSTRUCTION TO YOUR BANK OR BUILDING SOCIETY TO PAY DIRECT DEBIT
Name and full postal address of your Bank or Building Society
Originator’s ID No. 677183 Reference Number
To the Manager............................................ Address........................................................... ......................................................................... ......................................................................... ......................................................................... Name(s) of Account Holder(s)
Instruction to your Bank or Building Society Please pay Aceville Publications Ltd Direct Debit from the account detailed in this instruction subject to the safeguards assured by the Direct Debit Guarantee. I understand that this instruction may remain with Aceville Publications Ltd and, if so, details may be passed electronically to my Bank/Building Society.
Branch Sort Code
Data Banks and Building Societies may not accept Direct Debit instructions for some types of accounts
Your full Direct Debit guarantee can be found on your confirmation letter
I enclose a cheque made payable to Veggie Please charge my
Switch/Maestro ISSUE No
*this is a UK only Direct Debit offer. Gift is only available to UK subscribers. Existing subscribers can renew using this offer. Your subscription will begin with the next available issue. Subscriptions are for a 12 month period including all gift subscriptions. Your free gift will be dispatched within 28 days of your payment being received (sent separately from the magazine). If your subscription is a gift, the gift and gift card will be sent to the donor. You can also subscribe via cheque or credit card. In the event of a gift being faulty or damaged, please contact us within 28 days of receiving the gift. This offer is subject to availability (alternative gift may be supplied). This is a limited offer and may be withdrawn at any time. Please note digital subscriptions will not include subscription gifts, or covermounted gifts. Brabantia Knife Block is not included* Proof of ID required* Please return to: Veg, Dovetail Services (UK) Ltd, Unit F4 Eurolink Ind. Centre, Bingham Road, Sittingbourne, Kent, ME10 3SU
Bank/Building Society Account Number
Over 500 recipes per year Meat-free recipes you’ll cook again and again Exclusive celebrity interviews Discover the UK’s hidden gems The best in ethical fashion and cruety-free beauty
KNIVES SUBJECT TO AVAILABILITY
SUBSCRIBE TODAY! The new colourful Brabantia knives are cut out for passionate chefs. Stay sharp with this new set of four kitchen knives that will make these vegetarian recipes hassle-free. For more in this range visit www.brabantia.com
WORTH N MORE THA
£30 *Knife Block is not included
£9.99 FOR 3 ISSUES!* vegetarianrecipesmag.com/subscribe
Tel: 0330 3330041 *TERMS AND CONDITIONS APPLY
MUST BE OVER 18 TO SUBSCRIBE
LINES ARE OPEN MONDAY-FRIDAY 8AM-8PM, SATURDAY 9AM-1PM
RE S ERV E T H E
PRESERVE Still have an abundance of herbs in your garden? It's not too late to enjoy some home-grown flavours in your food. Judith Hann show us how to gather what we've grown and transform our traditional olive oil into something magical... Herb oils and vinegars are an attractive way of preserving the flavour of herbs and then using them in salad dressings, marinades, for drizzling over food and for stir-fry dishes. I store bottles in my larder for my own use and they also make popular presents. I collect beautiful bottles to make oils and vinegars in, then label and decorate with a ribbon tied around a bunch of the fresh herb.
I like using the hard herbs – bay, thyme, rosemary and savory – with a few dried chillies, the number depending on the size of the bottle of oil. This oil is known as my Hot Herb Oil and it is very popular with friends. They tend to say: “Please come to dinner – and would you mind bringing some more of your wonderful herb and chilli oil? Oh and bring your husband, too.” * Fill a jar with extra virgin olive oil and then put in four sprigs of washed and dried herb. You can make it with a mixture of herbs, but making an oil with only one type really captures its taste. Hard herbs are easy to use and for bay use 8-10 leaves. But you can also make herb oils with the softer herbs like basil,
dill, fennel and mint. And you can use dried peppercorns in a spicy oil or make flavoured oils using coriander, fennel or dill seeds. * Herb oils will keep for up to year if stored in a cool, dark place. There is said to be a very slight risk of botulism from storing herb oils for a long time, because the spores of the bacterium which causes botulism can be present on anything that grows in soil, including herbs. One way to reduce any risk is to avoid using garlic, and to strain the oil to remove the herbs after two weeks. Then store the bottle of oil in a cool, dark place. Some people even keep their herb oils in the refrigerator to reduce the risk, while others believe that adding a little lemon juice helps. But I have to say that I
have been making herb oils for decades, leaving in the herbs and keeping them dark, but not refrigerator-cool. There has never been a problem.
This is an excellent way of capturing the unique and useful flavour of basil. You will need five tablespoons of basil leaves for 500ml of olive oil. Remove the leaves of the basil and pound them in a mortar. Add some oil and pound again to bruise the leaves so they release their own oil. Mix with the rest of the oil, pour into a jar and put it in a sunny spot, shaking regularly for two weeks. Then strain the oil into an attractive bottle, add a few fresh leaves to help identify the oil and store in a dark, cool place.
Chive oil can be made in the same way as basil oil, using seven tablespoons of snipped chives in place of the basil. I have just used some drops of chive oil, given to me by the food expert Lyn Hall, on a clear tomato soup, which I then served sprinkled with chopped young chives.
Herb vinegars look so beautiful and are simple to make. Put your chosen herb into an attractive bottle, fill with good-quality white wine vinegar or cider vinegar and leave in a sunny place for two weeks. Then strain and put the vinegar back into
the bottle with a fresh sprig of the herb. Store for your own use or give to a lucky friend. * Most herb experts make vinegars as I do, but a few believe in crushing the herbs in a pestle and mortar, boiling a little of the vinegar and pounding the herbs again in this hot vinegar. It is then cooled and mixed with the rest of the vinegar and stored for two weeks. After straining the herb vinegar, the clear liquid can be stored in a clean jar for at least two years. * Tarragon vinegar is the classic choice, but in the winter when my tarragon is still underground I make a chervil vinegar which provides the same aniseed flavour and has subtle, feathery leaves which lo ok good in the bottle. * Another good-looker is chive vinegar made when the herb is coming into flower. A few stalks with flower buds can be tied together in the wine vinegar. Also try rose petal, dill, fennel, lovage, mint, oregano, sage, savory, rosemary, thyme or nasturtium vinegars.
Salad Burnet Vinegar
I make salad burnet vinegar in the winter, when this attractive, cucumber-tasting herb is thriving in the herb garden. This has been popular since Victorian days and I often make it for my herb cookery school because its leaves are exceptionally pretty and it has a mild
cucumber taste that is perfect for making a dressing for cucumber salad. Pack the leaves into a litre bottle of good-quality white wine vinegar. Leave for two weeks, strain and put into a fresh jar with two sprigs of burnet.
Rose Petal Vinegar
Make a special vinegar by adding the petals of six roses, one dried chilli and the zest of one lemon to 500ml of white wine vinegar. It is ready to use after leaving by a window for five days.
Rose Geranium Vinegar
I make a delightful vinegar with rose-scented geranium leaves mixed with raspberries and wine vinegar. Roughly crush six rose-scented geranium leaves and 400g raspberries in a food processor. Pour over 250ml white wine vinegar and leave in the refrigerator, stirring occasionally, for five days. Then put the mixture in a jelly bag and drip into a bowl overnight. Put the strained liquid in a saucepan, add 175g sugar and heat slowly until it has dissolved. Bring to the boil for 10 minutes. Cool, removing all the scum. Put the cold vinegar into bottles and use within a year.
Taken from Herbs by Judith Hann (Nourish Books 2017, commissioned photography by Tamin Jones. £20).
VEGGIE ISSUE 107 SEP 2017_VEGGIE 11/08/2017 16:08 Page 70
LIVING H O M E W A R E T H AT ’ S T O O B E A U T I F U L T O H I D E A W AY. . .
If you only do one thing this month, choose your kitchen gadgets carefully. Iconic British manufacturer, Dualit has launched its New Neutral collection following a year of consultation with global colour and trend forecaster, Anna Starmer. With the growing popularity for warm grey and white kitchens and the use of natural materials including wood and stone, the range has been inspired by organic materials. Talking about her inspiration, Starmer said, “More than ever, I think there is a real need to create calm and meditative spaces within our homes. Somewhere we can breathe deeply, relax, unwind and just be still and quiet. The colours that have been curated represent this sense of quietude and solace. Pared back and unchallenging, the colours are beautiful in their subtleness.”
Photography Credit: Anna Starmer
Find the new range at johnlewis.com
Living Intro pp71.indd 71
choose a vegan leather investment piece From cork and pineapples to even mushrooms – whatever your cruelty-free leather is made from, here’s why it deserves a place in your wardrobe...
o, you've switched to a plant-based diet, but what about your wardrobe? If you thought that leather-free fashion was hard to find, it's time to update your thinking as well as your new season collection – we've done the hard work for you and scoured the rails for the best vegan jackets, shoes and bags, that you'll actually want to wear!
Studded Vegan Moto Jacket, £168, freepeople.com/uk
The Black & Silver, £120, votch.co.uk
Vegan Legging, £88, freepeople.com/uk
Gwen Black Tote Bag, £135, labante.co.uk
Black Imitation Leather Belt, £4.99, hm.com Griffintown - black, £90, mattandnat.com
Burgundy Falabella Box Shoulder Bag, £745, stellamccartney.com vegetarianrecipesmag.com
VEGGIE ISSUE 107 SEP 2017_VEGGIE 11/08/2017 12:41 Page 74
nuIQue Vegan Omega-3 – An essential supplement to a vegetarian diet As a vegetarian or vegan, you clearly want the best for yourself, your family and the environment! So, it is important to understand that your body literally needs Omega 3 fatty acids to function normally, upholding good health. Omega 3 contributes to the healthy functioning of the foetal development, the brain (including concentration, memory, and learning), the heart and vision. Did you realise that Omega 3 from plant
Over £500 wo rth of prizes to b e won by entering th e competition – simply visit vegetarianrec ipesmag.com / veganomega3
sources such as Chia seed, are not easily metabolised into EPA and DHA by the digestive system? To thoroughly support good health a daily intake of DHA and EPA from the right source is essential. nuIQue Vegan Omega 3 Algae Oil contains high levels of DHA and EPA, supporting the whole body and the whole family!
Order by phone 01489 899515 | Mon-Fri 9-5pm Order online anytime www.nuIQue.com
ETHICS GIRL Want to know how to put together a conscious wardrobe for the office? Then you’re in luck! We’ve curated an ethical workwear edit so chic it’ll take you from desk to dinner...
Fortitude1 curve lapel tuxedo suit jacket blue, £235 Fortitude tuxedo tailored cigarette trouser blue, £125
Fiesty Ruffle Neck Drape Office Blouse, £135 Spirited Fit & Flare Textured Dress Grey, £245
Equal Cowl Neck Top White, £80 Intrepid Flare Midi Skirt Light Grey Stripe, £130
Heroic Twist Neckline Dress Pink, £195
Esteem 1 Drape Double-Cuff Blouse Dark Navy, £135
HEIDY REHMAN'S ECO ADVICE Heidy Rehman, CEO of ethical workwear brand, Rose & Willard reveals her top tips on what to look out for when buying your new garments...
Determined High Neck Drape Office Blouse Pistachio £125
Before choosing a brand to buy from, it's always worth asking them where they produce their garment and where they purchase, not just their fabrics, but also their trims, such as buttons, zips, etc. If they’re buying from a low-cost region or supplier, then it is worth following up to check the background of the supplier company. Low-cost regions are where garment and related supply chain workers are more likely to be underpaid, or to not work in appropriate conditions, as there is less legal protection. Ethical companies will always be able to supply the information and are often happy to do so.
Look At The Label
This should give you an indication of where the item in question has been made. Not all brands disclose this, but they should. Again, it is worth asking about the factories any fashion label works with.
All items available from roseandwillard.com
Poor quality clothing often reflects assembly under time pressure, which can be an indicator of garment workers being rushed to finish a job.
Proud Pussy Bow Polka Dot Blouse Monochrome, £95
Dignified Wide Leg Trouser Green, £140
Neva Top, £49, peopletree.co.uk
Trio Ring Necklace, £36, hush-uk.com
Everley shoe black, £64.95, vegetarian-shoes.co.uk vegetarianrecipesmag.com
VEGGIE ISSUE 107 SEP 2017_VEGGIE 11/08/2017 16:25 Page 79
VEGGIE ISSUE 107 SEP 2017_VEGGIE 11/08/2017 16:26 Page 80
Our vegan columnist is seeking comfort in vanilla-soaked fruits and spice-spiked porridge to ease her into autumn...
GREEN LIVING with Áine Carlin
Saffron-Soaked Chia Pud Serves 2
For the chia: * 3 tbsp chia seeds * 300ml plant milk (I used a mix of coconut and almond) * 2 tbsp agave or maple syrup * pinch of saffron * ¼ tsp ground cinnamon * ¼ tsp freshly grated nutmeg * For the apricots: * 5 apricots * 600ml water * 75ml agave or maple syrup * 1 vanilla pod, split * 1 tbsp rose water (optional) * peel of ½ lemon * 2-3 cloves * 1 Place the plant milk in a small pot along with the saffron, sweetener, cinnamon and nutmeg. Gently heat for 5-7 minutes, stirring from time to time and ensuring it doesn’t boil. Remove from the heat and set aside to cool slightly for several minutes, allowing the saffron to infuse further. 2 Add the chia seeds to a bowl and
s we slowly segue into autumn I begin to lament all those glorious summer fruits we’ve been enjoying over the past few sun-filled months. Apricots are amongst my favourite, but towards the end of the season they're beginning to wane in the texture and flavour department. This is where poaching really comes into its own because it has that inimitable ability to revive even the most lacklustre of offerings; I like to call it a fall-back technique for fall. Likewise, I begin to gravitate away from my typical morning smoothie bowl and start inching my way towards porridge again, usually by way of chia. This chia pud is a little different than most because it’s best eaten slightly warm and unusually spiked with saffron, bringing a welcome luxurious tilt to proceedings, whilst making those shorter days slightly less daunting. I can sometime suffer from SAD (Seasonal Affective Disorder) and I often use food as a crutch for my emotions. I invest a lot of my feelings into what I am cooking, even when it’s a simple breakfast dish like this one, because it not only sets me up for the day nutritionally, (side note: chia is a bit of a champion) but it also seems to nourish my temperamental spirit, too. I’m particularly sensitive to my surroundings as well and, because we’re in the midst of a huge house renovation, I find most of my solace in the kitchen – as dilapidated and dishevelled as it currently is. This recipe might appear like a lot of work first thing, but there’s something so soothing about warming milk on a stove that it gives my brain time to connect with the day ahead.
pour over the warmed milk using a sieve to catch the saffron strands. Stir to combine and set aside for 10 minutes to let the chia absorb the liquid and become thick and gelatinous. 3 Rinse the same pan and fill with 600ml of water. Add the vanilla pod, sweetener and lemon peel and bring to a boil. Reduce the heat to the lowest setting and add the cloves and rose water. Halve the apricots and add to the pan, allowing them to gently poach for a maximum of five minutes. 4 Remove the apricots using a slotted spoon and return the poaching liquid to a rapid boil for 10-15 minutes or until it reduces to a reasonably thick syrup. Spoon over the apricots. 5 Fill several small glasses or tumblers with the saffron-soaked chia and top each with several poached apricots. You could also add a handful of golden raisins and a smattering of chopped pistachios to finish.
Aine Carlin pp81.indd 1
VEGGIE ISSUE 107 SEP 2017_VEGGIE 11/08/2017 15:02 Page 82
WHY C A I KEEP Nâ€™T MY
House Workspa c e Life
IN OR DER?
Have you ever tidied madly, only to find that all too soon your home or workspace is cluttered again? Sophie Rae is convinced by Marie Kondoâ€™s method of sorting out your space once and for all! vegetarianrecipesmag.com
t was your average Tuesday, when the book that would change my life, landed on my desk. As with all my daily routines, I had become accustomed to the same instinctive sequence; unpack that morning’s mail, open the parcels, discard the mountains of packaging and add the contents to a pile on my already overwhelmed desk. And, so the book remained ignored all day, slowly disappearing under the growing stack of natural beauty products, cups of herbal tea and used tupperware. It wasn’t until 5:30pm – while frantically trying to locate my missing keys under piles of paperwork – that Marie Kondo’s book caught my eye: The LifeChanging Magic of Tidying. Suffice to say the irony wasn’t lost on me. In that moment I chose to start reading. In fact I walked home, head buried deep in the pages, engrossed, bumping into lampposts and fellow commuters, and didn’t resurface until the morning after. “The moment you start to tidy, you reset your life,” says Marie. Sounds a bit far-fetched, I thought. But with over three million copies sold worldwide – and a desk that was about to collapse under the weight of deadlines and dead plants – I was hooked.
If you’re wondering if i’m really still talking about tidying, I am. And after finishing all 240 pages of the book, I’ll talk emphatically about it to anyone who will listen. Because this is tidying like I’d never heard of.
This is ‘special event’ tidying, the kind that changes the way you consume, shop and share. “I use the term special event,” explains Marie “because it is crucial to tackle this job within a short space of time while you are energised and excited about what you are doing. Unbelievable as it may sound, you only have to experience a state of perfect order once to be able to maintain it. Tidy once and properly. Tidy a little a day and you’ll be tidying forever.” We’ve all been there; spurred by the collective ‘spring clean’ mentality, we charge through our homes, chucking odds and sods in black bags, feeling smug as we drop them off to a local charity. But somehow the stuff creeps back in; my perfectly polished coffee table all-too-quickly disappears under piles of mail, magazines, keys and glasses, while categorised rails of clothes become so tightly packed that I can barely extract a hanger without fear of injury, let alone coordinate an outfit. Sure that our cramped space was the problem, I’d drag my husband on yet another IKEA haul to find a storage solution that would whip our lives into shape and keep our home clean and clutter-free. Because out of sight, out of mind, right? Apparently not, says Marie; “Putting things away creates the illusion that the clutter problem has been solved. But sooner or later, all the storage units are full, the room once again overflows with things, and some new and ‘easy’ storage method becomes necessary, creating a negative spiral.” Her solution? “Tidying must start
with discarding. We need to exercise self-control and resist storing our belongings until we have finished identifying what we really want and need to keep. Effective tidying involves only two essential actions: discarding and deciding where to store things.”
TIME TO TACKLE THE TRUTH
As Kondo’s words begin to ring true, I opened my wardrobe, kitchen drawers, airing cupboard and bathroom cabinets and immediately noticed how much stuff I have that I don’t even use. Some are so full, I can barely shut them again. Fighting the urge to chuck it all in one fell swoop (because there’s a crucial process that Marie insists you follow – trust her, it works!) I commit to the KonMari method over the following weekend. First and foremost, Marie insists that the right mentality is crucial; “Success is 90% dependent on our mindset. Order is dependent on the extremely personal values of how a person wants to live.” The lesson here is don’t try and tackle your ‘special event’ tidying with half hour to spare; block out the time in your diary and be prepared with plenty of bags ready to fill. Still with me? Then you’ll need to know the next few crucial steps. First, get ready to let go. “Start by discarding. Then organise your space, thoroughly, completely, in one go. If you adopt this strategy, you’ll never revert to clutter again,” ensures Marie. “The key is to make the change so sudden
that you experience a complete change of heart. The same impact can never be achieved if the process is gradual.” Second, sort by category and not by location. This is perhaps the biggest game-changer of the book. “People often store the same type of item in more than one place. This excess is caused by our ignorance of how much we actually own. When we spread storage of a particular item throughout the house and tidy one place at a time, we can never grasp the overall volume and therefore can never finish.” If you’re nodding along with this one, you’re not alone. How many spare coats, hair brushes, towels, umbrellas are dotted around your home ‘just in case’ you might need them? The problem with spreading out our possessions is that the next time we need them, we can’t remember where they are, so go out and buy another. I’m ashamed to admit, since starting the method, I’ve recovered four jars of turmeric (one out-of-date), three pairs of walking boots (one still had tags on) and enough hair clips to build an extension on our house. It’s this reason that Marie insists on sorting through your home in the following order: clothes first, then books, papers, miscellaneous items and, lastly, sentimental items and keepsakes. This specific sequence, Marie is sure, sharpens our intuitive sense of which items spark joy. And that is only question you ask yourself when you decide whether to keep something or not: does it spark joy? If it does, keep it, if not, let it go.
As instructed, I began with clothes, collecting every item I owned and bringing them together; from the winter thermals in the loft to the hats, gloves and scarves buried deep under the stairs. Once in a giant heap on the living room floor, (there was shamefully too much to fit on my bed as I’d planned) I began the process. Nine recycling bags later and I’d been reunited with a cherished jumper that I’d thought was lost, let go of 12 pairs of denim jeans (I faithfully wear only two pairs: one black, one blue) and re-organised my wardrobe to rival a shop display. I’ve always admired fashion experts who talk of owning a ‘capsule wardrobe’ and I finally get it. The clothes that are left, bring me so much joy that dressing in the morning is a breeze. Working my way through the sequence of categories, perhaps the biggest shock came weeks after, when I noticed each area of the house and workspace hadn’t returned to bedlam. With fewer possessions, I find it instinctive to want to use and cherish them; clothes are hung up immediately, a collection of hand-painted ceramics ‘kept for best’ are used every morning, and my newly-organised desk, makes writing a pleasure. I’ve even remembered how much I love to read, once the pile of clothes and miscellaneous junk had been lifted off my beloved antique armchair. “It is only when you put your house in order that your furniture and decorations come to life,” says Marie. “It positively affects all other
aspects of your life – including work and family. When you put your house in order, you put your affairs and your past in order, too. As a result, you can see quite clearly what you need in life and what you don’t, what you should and shouldn’t do.”
MAKE IT STICK
So, am I cured from my past tidying mentality once and for all? “When people return to clutter no matter how much they tidy, it is not their room or their belongings but their way of thinking that is at fault,” she explains. “Tidying brings visible results. Tidying never lies. The ultimate secret of success is this: if you tidy up in one go, rather than little by little, you can dramatically change your mindset. This brings about a change so profound that it touches your emotions and will irresistibly affect your way of thinking and your lifestyle habits. Unlike work, studies or sports, there is no need to compare your performance to that of anyone else. You are the standard. Better yet, the one thing that everyone finds hardest to do – continuing – is totally unnecessary. You only have to decide where to put things once.” I know what you’re thinking, what about the master of tidying herself? “I never tidy my room” she admits. “Why? Because it is already tidy. The space I live in is graced only with those things that speak to my heart. My lifestyle brings me joy. Wouldn’t you like to live this way, too?” Well…?
The Life-Changing Magic of Tidying by Marie Kondo (Vermilion, £10.99)
H ER E COM ES TH E SU N Already thinking about digging out the thermals and wellies for autumn? Hang on to that thought. We’re holding out for an Indian summer!
magine the scene: the September sunshine is setting lower in the amber-streaked sky, an Aperol spritz is in one hand and a menu in the other; a warm breeze tickles your shoulders, and you sit back a little lower into your chair, ready to order a feast for the table and a few more bottles of wine to share. You could be anywhere in Europe; a city break in Madrid; a weekend of shopping in Paris; a foodie adventure in Rome. But how about London? Yes, smoggy, bustling, impatient London, which despite its frenetic energy and cacophony of beeping horns and sirens has its fair share of alfresco hideouts. If you know where to look, London has it all; open parks, rooftop terraces, secluded gardens and beer gardens galore. With temperatures predicted to creep up across the country, and, we’re not ready to give up on our beloved capital just yet. Here’s our guide to the best spots to enjoy the last few weeks of summer, outside...
Rude Health Cafe, New King’s Road
A vibrant, pink building in an otherwise grey part of Fulham with an onsite barbecue and electric blue picnic benches decked outside. Order the kimchi and Cheddar toastie and wash it down with a home-brewed kombucha or kefir.
Brasserie Blanc, Fulham Reach
Did someone say riverside views and a gin trolley? We’re in! Housed in a former Haig Distillery, a minute’s walk from Hammersmith Bridge, the latest opening from the French-inspired chain has an envious curved design so you get the best views from sunrise to sunset.
There aren’t many places you can sip your after-dinner coffee overlooking some of London’s most iconic buildings; Tower of London, Tower Bridge, the Shard and The Gherkin,
travel .indd 84
but Skylounge, situated at the top of the DoubleTree by Hilton, has its own rooftop terrace which has been remodelled into a Cuban oasis thanks to Havana Rum. Try the Cuban classic cocktails and a side of fried green plantains with garlic mojo with your sunset over the city.
Rabot 1745, Borough Market
Inspired by the Saint Lucian Rabot Estate cacao plantation restored by Hotel Chocolat founders, Angus Thirlwell and Peter Harris, this unique restaurant with bar, cafe and open-air dining terrace big enough for 60, overlook foodie paradise Borough Market. It’s an escape in the city with Caribbean plantation house vibes, inventive cocktails, and a menu of dishes using freshly roasted cacoa as a subtle savoury spice. There’s even tasting chocolates made by an on-site chocolatier to enjoy as dessert.
Pitcher & Piano, Richmond
With a newly revamped and extended balcony and tasty vegetarian-friendly sharing platters this one, and its cocktails, have become somewhat famous with the
locals. Grab a group of friends and order from the brunch menu with a fiery Bloody Mary.
The North Yard of Camden’s legendary market has had a fair chunk of money invested in recent years, bringing the locals back in full force. Packed with outdoor deck chairs, vintage clothing stalls and street food trucks, it’s a treasure trove. A recent visit to Pamban Chai & Coffee House (order the rose chai and bun maska for dipping) and The Cheese Bar (the mozzarella sticks are addictive) are only the tip of the iceberg.
Beer gardens don’t come much better than the offering from this chain of London pubs from Young’s and Geronimo. Check out the Alpine huts, complete with drink fridges at The Castle, Tooting; the oversized chess board and plush wicker furniture at The Marlborough, Richmond; beanbags and giant lawn Jenga at The Eagle, Shepherd’s Bush and the living wall and three active Hiver Beer bee hives on the sun terrace of The White Bear, Kennington.
T HE PE R FEC T PI C NI C Sometimes the mood lends itself away from the restrictions of table service and the only things that feels right is a picnic. London has hundreds of acres of parks, miles of canal routes and more than its fair share of open space free to while away a lunch hour or weeknight. Our favourites include Kew Royal Botanic Gardens, Primrose Hill, Highgate Wood and Vauxhall Pleasure Gardens. If you’re looking to lay your blanket down among the wildlife, try Morden Hall Park, a free-entry National Trust site to the south of the city. But, of course, you’ll need sustenance! The big names come to mind; the likes of Selfridges or Harrods Foodhall offer every veggie/vegan food you could dream of, but if you’re looking to support a deli or farmshop, we love Melrose and Morgan (two locations in Primrose Hill and Hampstead), The Mount Street Deli in Mayfair for takeaway grain salads and slices of frittata; Leila’s Shop in Shoreditch for weekly changing ripe fruit ice creams from La Grotta Ices and of course the eponymous deli-café chain Ottolenghi for hot and cold salads, bakes, and roasted nuts. The best bread in London still goes to Gail’s Bakery though (the Danish spelt sourdough is magnificent!). Bread needs good cheese, so pop into Paxton & Whitfield (there’s a shop on Chelsea Green and Jermyn Street) for all the vegetarian cheeses you could dream of and a pot of spiced plum chutney and piccalilli to make your outdoor feast one to remember.
travel .indd 85
VEGGIE ISSUE 107 SEP 2017_VEGGIE 11/08/2017 16:11 Page 88
To advertise in Destination Veggie, please call
01206 505928 88
SUBSCRIBE TO TODAY FOR YOUR 12 FREE CARTONS OF CRAFTED JUICE
Crafted® is a new brand of fruit juice drinks: Made in small batches in the UK, its four distinctive flavours, Mango & Passion Fruit; Pineapple, Coconut & Lime; Apple, Mint & Lime; and Still Cloudy Lemonade contain no added sugar or sweeteners. Available in the ambient aisle of Sainsbury’s, Waitrose and Asda. Find out more at crafteddrinks.co.uk
£9.99 FOR 3 ISSUES!* vegetarianrecipesmag.com/subscribe
Tel: 0330 3330041 *TERMS AND CONDITIONS APPLY
QUOTE: VEGBL1 LINES ARE OPEN MONDAY-FRIDAY 8AM-8PM, SATURDAY 9AM-1PM
VEGGIE ISSUE 107 SEP 2017_VEGGIE 11/08/2017 13:21 Page 90
Want to know the secret to keeping your succulents alive? Us too! If you love the cactus trend as much as we do, we’ve got the secret to making the most of your new prickly plant...
ALOE VERA Native to the dry, rocky regions of South Africa and Madagascar, the Aloe vera is one of the most popular aloes kept in the home. Light : Used to living in a harsh, dry environment under bushes, the Aloe vera does not need much natural light and is a relatively
DID YOU KNOW? Clear Aloe vera sap has been used for centuries to treat minor burns and skin irritations, making it the perfect plant to keep on your kitchen windowsill in case of burns.
hardy plant to keep, although it will appreciate a dry, southfacing room. Water: Take care when watering, as water on the leaves can cause rotting and watering when the plant is dormant during the winter can cause root rot. Allow the soil to dry out completely between waterings.
Potting: Use a terracotta pot, as the porous material soaks up any excess moisture from the compost. Watch out for: Be careful if you have a curious cat or dog as this plant is midly toxic to pets and is known to cause vomiting, if ingested.
T HE VEGGIE TE AM ARE SU CCU L E NT-O BS E S S E D – SE ND U S YOU R PL AN T PI C S O N INSTRAGAM .COM / VEGG I E MAGA ZI NE
BOOKSHELF The Little Book of Cacti and Other Succulents by Emma Sibley (Quadrille, £8.99) Photography: Adam Laycock vegetarianrecipesmag.com
VEGGIE ISSUE 107 SEP 2017_VEGGIE 11/08/2017 10:59 Page 92
This month, we’ve got three fantastic prizes up for grabs – from a Cornish break for two, to Ayurvedic skincare and a Salter NutriVortex!
A CORNISH ESCAPE FOR TWO
We’ve teamed up with Tribute Cornish Pale Ale, to offer a two-night break to Cornwall and two cases of the delicious veggie-friendly beer. Tribute is St Austell Brewery’s most celebrated beer; easy-drinking, light, hoppy and zesty. The winner and a guest will enjoy a visit to the brewery for a behind-the-scenes look at where the beer is born, then onto enjoy two nights, bed and breakfast, at The Pier House Hotel in nearby Charlestown, situated on the water’s edge in the historic harbour fishing village. Dinner on the first night will also be provided. *Terms and conditions The prize includes two nights accommodation at the Pier House Hotel in Charlestown, Cornwall in a superior room on a bed and breakfast basis. Dinner on the first night up to the value of £60 will be provided at the Harbourside. The prize includes two adult entries to St Austell Brewery’s Visitor Centre which includes beer sampling, a pint of St Austell Brewery ale in the Hicks Bar or a bottle of ale to take home. Two cases (12 in each bottles) of Tribute will also be sent to the winner. Over 18s only. UK mainland only. No cash alternative. Transport is not included. The prize must be booked and taken before 31 March 2018.
The prize excludes bank holidays, half terms, summer holidays and between 23-31 December 2016 and is subject to availability at the time of booking.
URBAN VEDA PURIFYING Ready to truly nourish your skin? We’ve teamed up with Ayurvedic skincare brand, Urban Veda, to offer two readers the chance to win one of two Purifying Gift Sets, worth £120 each. The four Urban Veda ranges (Purifying, Radiance, Soothing and Reviving) are naturally formulated to leave skin less vulnerable to the environment. The ranges are bursting with antioxidants to pollution-proof skin and protect it from the negative effects of free radicals, leaving it less vulnerable to dehydration, dullness and stress. Belief in the value of nature means valuing plants as nature intended so all products are cruelty-free, made free from GM ingredients, artificial colours and SLS, certified by the Vegetarian Society, and vegan-friendly.
A SALTER NUTRIVORTEX
Salter is offering two lucky Veggie readers the chance to win one of two powerful, highperforming blenders, the NurtiVortex, worth £149.99. Highly commended in the Veggie Awards 2017 in the Best Kitchen Gadget category, the NutriVortex eases you on your way to achieving five-a-day by extracting nutrients, grinding fruit and vegetables, and crushing ice to create smoothies that enrich your daily diet. The signature ‘Storm’ cups benefit from unique vortex technology, creating a downward inner and upward outer flow that increases speed efficiency. The ability to juice entire fruits means that no time is wasted preparing your smoothies – simply select your healthy ingredients, place them into one of the storm cups, and begin your vortex adventure! For more information, check out the full range at saltercookshop.com
FOR YOUR CHANCE TO WIN ONE OF THESE FANTASTIC PRIZES, VISIT VEGETARIANRECIPESMAG.COM/GIVEAWAYS TERMS AND CONDITIONS These prize draws are open to all UK mainland residents aged 18 or over, excluding employees or agents of the associated companies and their families. One entry per person. The prizes detailed in each prize draw cannot be exchanged for goods, or towards the purchase of goods at any retail outlet. Entries must be via our online entry page. It cannot be exchanged for cash, or replaced if lost or damaged. Entries that do not abide by these terms and conditions will be disqualified. Prizes must be taken as stated and cannot be deferred. The decision of the judge is final and no correspondence will be entered into. CLOSING DATE: 20th September 2017. Winners will be notified by 5th October 2017, a list of winners will be available in writing on request from Andrea Turner, 21/23 Phoenix Court, Hawkins Road, Colchester, Essex, CO2 8JY.
Giveaways pp 93.indd 3
IT’S MY PARTY
VBites has re-launched its 48-piece party pack to include a spread of party favourites all year round. These include mini vegan quiche Lorraine puff pastry tartlets with a creamy dairy-free Cheezly and bacon-style filling, mini meat-free spiced cocktail sausages, mini duck-style spring rolls in a pastry wrapper with spring onion and carrot in a hoisin sauce, meat-free pork and beef style puff pastry sausage rolls and spinach and chickpea bhajis, seasoned with Indian spices. Available online vbitesfoods.com, £13.99
RECOMMENDS HOLY SMOKE
Made in the heart of Somerset, Applewood boasts a delicate smoky flavour and smooth texture, finished with a dusting of paprika for good measure. It’s great for melting in the centre of a cheese toastie with a few slices of pickled cucumber! £1.75, tesco.com
Just Wholefoods Organic Power Packs are 100% organic vegan snacks, produced with nutrition in mind. Each box contains five individual sachets and can be eaten straight from the bag or used as a topping for breakfast cereals. They also taste delicious when used in cake, flapjack or bread recipes. Organic Power Packs are available in three varieties; Omega, Vitality and Boost, £3.99, available from leading health food retailers.
nuIQue Vegan Omega-3 Algae Oil is an essential supplement to a vegetarian diet containing high levels of DHA and EPA, helping the body to function normally and uphold good health. Turn to page 74 for a chance to win a six-month supply, worth over £100. nuique.com
ROOT TO TIP
JĀSÖN Super Shine Apricot Pure Natural Shampoo gently and effectively removes dirt and unwanted build-up, restoring your hair’s natural glow and bounce. Shine-enhancing apricot oil smooths hair cuticles for a perfectly reflective brilliance, while wheat protein and aloe vera replenish moisture. Available from jasonnaturalcare.co.uk, £6.99
The Big Cheese Making Kit is the perfect foodie gift, beautifully designed, simple to use, and makes fresh homemade cheese in around an hour. The Ultimate Cheese Making Kit (£36.50) makes an amazing 40 batches of 10 different varieties of cheese and comes with cheese moulds, herbs and spices, plus a beautiful recipe book. bigcheesemakingkit.com
RECIPE OF THE MONTH Blueberry Lemon Mousse Cake Serves 10-12
Whipped coconut cream lifts up this gluten-free, dairy-free and refined sugar-free dessert to amazingly light and gorgeously smooth dimensions. It is rich and fresh at the same time, rounded out with the scent of fresh, edible flowers.
4 Open the can of coconut milk and remove the cream on the top, which will have set overnight. You need 240g, so use some of the thinner milk from the bottom of the can if necessary. Whip up the coconut cream in a freestanding mixer or using an electric whisk, until smooth and thick. 5 Melt the coconut oil and blend it into the blueberry juice and then add everything in the blender to the whipped coconut cream.
Lightly whisk everything once more until just combined. If you overmix, the cake won’t be as light as it should be. Fold in the remaining 175g of blueberries then pour the mix over the prepared base. Refrigerate for about two hours until firm. When set, release from the tin and decorate with blueberries and scented edible flowers to serve. This keeps well in the fridge for up to five days.
Recipe by Henrietta Inman, author of Clean Cakes, and a lecturer on the CNM Natural Chef Course at the College of Naturopathic Medicine, naturopathy-uk.com
For the filling 1 x 400ml can coconut milk 150g cashew nuts 325g blueberries finely grated zest of 2 lemons 100ml lemon juice 110g raw clear honey ¼ tsp Himalayan pink salt 75g coconut oil For the vanilla base 90g pitted Medjool dates ¼ tsp Himalayan pink salt 1 vanilla pod, split lengthways and seeds scraped out 70g desiccated coconut 35g hemp seeds 30g coconut oil To decorate 150g blueberries scented edible flowers 1 The night before making this, place the can of coconut milk in the fridge. Line the base and sides of a 23cm loose-bottomed cake tin with baking parchment. Soak the cashew nuts in 300ml of filtered water with ½ tsp of Himalayan pink salt for 3-4 hours. 2 To make the base, in a food processor chop up the dates with the salt and vanilla seeds to form a ball-like paste. Add the coconut and hemp seeds and blitz to combine. Melt the coconut oil, add to the mix and process until everything is combined. Turn out into the prepared tin and press down to form an even base. Refrigerate. 3 In a blender, process 150g of the blueberries, the lemon zest and juice, honey and salt to form a purple juice. Drain and rinse the cashew nuts thoroughly, then add them to the blueberry juice and process until smooth. vegetarianrecipesmag.com
COMING NEXT MONTH Watch out for our amazing October issue, jam-packed with 36 pages of ethical style, goodgut recipes and Lucy Watsonâ€™s vegan feasts.
ON SALE 21ST SEPT
VEGGIE ISSUE 107 SEP 2017_VEGGIE 11/08/2017 11:18 Page 97
Food for thought
r kitche u o n In
Pizza, supermodels and trips to sunnier climates; August was a month to remember…
By 2050, it’s predicted that there will be more plastic in the ocean than fish; that’s why we’re loving Brita’s #SwapforGood collaboration with Henry Holland. The fashion designer’s limited-edition range of slogan t-shirts are made from 100% recycled plastic bottles, with all profits going towards the Marine Conservation Society. Actress and environmental philanthropist, Lily Cole, helped launch the range, saying “we have a responsibility be more conscious about our choices”.
We checked out London’s newest pizzeria; Firezza on Dean Street, and found amazing handstretched, fire-baked, proper Neapolitan pizza, by the metre! There’s gluten-free bases (£2 extra) and vegan cheese available at no extra charge, too. Winner.
We caught up with Sven Segal, founder of the UK’s number one ethical shoe brand, Po-Zu, and Safia Minney MBE, to see the first samples of the AW17 collection.
A vegan Indian feast for friends – dhal, turmeric cauli, coconut rice and naan bread.
Swap traditional arborio rice for orzo, for a speedy risotto. This tomato orzotto took less than 15 minutes!
Editor Holly jetted off to Porto for a sunshine break and found the Portuguese love their veggies! This stall at the Saturday market in the city centre fuelled a day of sightseeing.
Inspired by trips to Barcelona, we recreated patatas bravas – a dish of spicy potatoes in a tomato sauce.
Food For Thought.indd 2
VEGGIE ISSUE 107 SEP 2017_VEGGIE 11/08/2017 16:08 Page 99
VEGGIE ISSUE 107 SEP 2017_VEGGIE 11/08/2017 15:31 Page 100
Published on Aug 28, 2017